Spicy Chicken Tacos With Avocado Lime Crema
Spicy Chicken Tacos with Avocado Lime Crema are a flavorful Tex-Mex dish, perfect for cozy autumn dinners. These tacos feature tender, succulent chicken seasoned with bold spices, served in warm tortillas and topped with a creamy, zesty avocado lime sauce. These delectable tacos are a delightful way to embrace the fall season with a touch of spice!
| Ingredients |
Quantity |
| Boneless, skinless chicken thighs |
1 pound |
| Olive oil |
2 tablespoons |
| Taco seasoning |
2 tablespoons |
| Tortillas |
8 small |
| Avocado |
1 large |
| Sour cream |
½ cup |
| Fresh lime juice |
2 tablespoons |
| Garlic powder |
1 teaspoon |
| Salt |
To taste |
| Fresh cilantro, chopped |
For garnish |
Cooking Steps:
- In a bowl, combine olive oil, taco seasoning, and diced chicken. Marinate for at least 30 minutes.
- Cook the chicken in a skillet over medium heat until fully cooked, about 7-10 minutes.
- While chicken is cooking, blend the avocado, sour cream, lime juice, garlic powder, and salt until smooth to make the crema.
- Warm the tortillas in a separate pan or microwave.
- Assemble the tacos by placing chicken on the tortillas, adding a drizzle of avocado lime crema, and garnishing with chopped cilantro.
- Serve and enjoy your spicy chicken tacos!
Beef Enchiladas With Red Sauce
Beef Enchiladas with Red Sauce are a comforting and hearty Tex-Mex dish that brings warmth and flavor to your autumn dinners. These enchiladas feature tender ground beef wrapped in corn tortillas, smothered with a rich and spicy red enchilada sauce, and topped with melty cheese. Perfect for a cozy family meal, this dish is both satisfying and delicious.
| Ingredients |
Quantity |
| Ground beef |
1 pound |
| Onion, diced |
1 medium |
| Garlic, minced |
2 cloves |
| Cumin |
1 teaspoon |
| Chili powder |
1 tablespoon |
| Corn tortillas |
8 |
| Red enchilada sauce |
2 cups |
| Shredded cheese |
2 cups |
| Olive oil |
2 tablespoons |
| Fresh cilantro, chopped (for garnish) |
For garnish |
Cooking Steps:
- In a skillet, heat olive oil over medium heat and sauté the diced onion until translucent. Add the minced garlic, ground beef, cumin, and chili powder, cooking until the beef is browned and cooked through.
- Preheat the oven to 350°F (175°C).
- To assemble the enchiladas, place a portion of the beef mixture in each corn tortilla, rolling them tightly and placing them seam-side down in a baking dish.
- Pour the red enchilada sauce evenly over the top of the rolled tortillas, and sprinkle with shredded cheese.
- Bake in the preheated oven for 20-25 minutes, until the cheese is bubbly and golden.
- Garnish with fresh cilantro and serve hot. Enjoy your Beef Enchiladas with Red Sauce!
Cheesy Tex-Mex Casserole
Cheesy Tex-Mex Casserole is a delicious and easy-to-make dish that combines layers of seasoned ground meat, pasta, black beans, corn, and plenty of melty cheese, all baked to perfection. This hearty casserole is perfect for feeding a family during chilly autumn evenings and offers all the comforting flavors of Tex-Mex cuisine in one pan.
| Ingredients |
Quantity |
| Ground beef |
1 pound |
| Onion, diced |
1 medium |
| Garlic, minced |
2 cloves |
| Bell pepper, diced |
1 (any color) |
| Taco seasoning |
1 packet (or 2 tablespoons homemade) |
| Pasta (elbow or penne) |
2 cups (uncooked) |
| Black beans, drained |
1 can (15 oz) |
| Corn, frozen or canned |
1 cup |
| Diced tomatoes, canned |
1 can (15 oz) |
| Shredded cheese (cheddar or Mexican blend) |
2 cups |
| Olive oil |
2 tablespoons |
| Fresh cilantro, chopped (for garnish) |
For garnish |
Cooking Steps:
- Preheat your oven to 350°F (175°C).
- In a large skillet, heat olive oil over medium heat and sauté the diced onion, garlic, and bell pepper until softened. Add the ground beef and taco seasoning, cooking until the meat is browned.
- In a large pot, cook the pasta according to package instructions until al dente, then drain.
- In a large mixing bowl, combine the cooked pasta, the beef mixture, black beans, corn, and diced tomatoes. Mix until well combined.
- Transfer the mixture to a greased baking dish, topping with shredded cheese.
- Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
- Garnish with fresh cilantro, serve hot, and enjoy your Cheesy Tex-Mex Casserole!
Shrimp Quesadillas With Cilantro Pesto
| Ingredients |
Quantity |
| Shrimp, peeled and deveined |
1 pound |
| Olive oil |
2 tablespoons |
| Taco seasoning |
1 tablespoon |
| Flour tortillas |
4 large |
| Shredded cheese (cheddar or Monterey Jack) |
2 cups |
| Cilantro, fresh |
1 cup (packed) |
| Garlic, minced |
1 clove |
| Olive oil (for pesto) |
1/4 cup |
| Lime juice |
1 tablespoon |
| Salt |
To taste |
| Pepper |
To taste |
Cooking Steps:
- In a skillet, heat olive oil over medium heat and sauté shrimp with taco seasoning until cooked through, about 3-4 minutes. Set aside.
- In a food processor, combine cilantro, garlic, 1/4 cup olive oil, lime juice, salt, and pepper. Blend until smooth to make cilantro pesto.
- Place a tortilla in the skillet, sprinkle with a layer of cheese, add the cooked shrimp, then drizzle some cilantro pesto on top.
- Top with another tortilla and cook until the bottom is golden, then flip and cook the other side until melted and crispy.
- Repeat for remaining tortillas, slice into wedges, and serve with extra cilantro pesto on the side. Enjoy your Shrimp Quesadillas!
Vegetarian Black Bean Chili
Vegetarian Black Bean Chili is a hearty, flavorful dish perfect for autumn nights. Packed with protein-rich black beans and a variety of vegetables, this chili is not only healthy but also provides a comfort-food experience that warms you up as the temperatures drop. Serve it with cornbread or fresh tortillas for a complete meal!
| Ingredients |
Quantity |
| Olive oil |
2 tablespoons |
| Onion, chopped |
1 large |
| Garlic, minced |
2 cloves |
| Bell pepper, chopped |
1 large |
| Carrot, diced |
1 large |
| Celery, diced |
1 stalk |
| Canned black beans, drained |
2 cans (15 oz each) |
| Canned diced tomatoes |
1 can (28 oz) |
| Vegetable broth |
2 cups |
| Chili powder |
2 tablespoons |
| Cumin |
1 teaspoon |
| Oregano |
1 teaspoon |
| Salt |
To taste |
| Pepper |
To taste |
| Fresh cilantro, chopped |
For garnish |
Cooking Steps:
- Heat olive oil in a large pot over medium heat. Sauté onion, garlic, bell pepper, carrot, and celery until softened, about 5-7 minutes.
- Stir in black beans, diced tomatoes, vegetable broth, chili powder, cumin, oregano, salt, and pepper. Bring to a boil.
- Reduce heat and let simmer for 20-30 minutes, stirring occasionally, to meld flavors.
- Adjust seasoning if necessary, then serve hot, garnished with fresh cilantro. Enjoy your Vegetarian Black Bean Chili!
Chicken Fajitas With Peppers and Onions
Chicken Fajitas with Peppers and Onions are a zesty, colorful dish that embodies the flavors of Tex-Mex cuisine. Perfect for a cozy autumn dinner, this dish combines tender strips of marinated chicken with sautéed bell peppers and onions, served sizzling hot and wrapped in warm tortillas. It’s a great way to bring family and friends together around the table!
| Ingredients |
Quantity |
| Boneless, skinless chicken breasts |
1 pound |
| Olive oil |
2 tablespoons |
| Bell peppers, sliced |
2 (varied colors) |
| Onion, sliced |
1 large |
| Garlic powder |
1 teaspoon |
| Chili powder |
1 teaspoon |
| Cumin |
1 teaspoon |
| Oregano |
1 teaspoon |
| Salt |
To taste |
| Pepper |
To taste |
| Tortillas (flour or corn) |
8 |
| Lime wedges |
For serving |
| Fresh cilantro, chopped |
For garnish |
Cooking Steps:
- Slice the chicken into thin strips and marinate in a mixture of olive oil, garlic powder, chili powder, cumin, oregano, salt, and pepper for at least 30 minutes.
- Heat a skillet over medium-high heat and add the marinated chicken, cooking until browned and cooked through, about 5-7 minutes. Remove and set aside.
- In the same skillet, add the sliced bell peppers and onion, cooking until softened, about 5 minutes.
- Return the chicken to the skillet, toss with the veggies, and cook for an additional 2 minutes to heat through.
- Serve hot with warm tortillas, lime wedges, and garnish with fresh cilantro. Enjoy your Chicken Fajitas!
Southwest Quinoa Salad
Southwest Quinoa Salad is a vibrant, nutritious dish that brings a festive Tex-Mex vibe to your autumn table. Packed with protein-rich quinoa, fresh vegetables, and zesty dressing, this salad is not only colorful but also satisfying. It’s perfect as a side dish or a light main meal, making it a versatile choice for cozy evenings with family and friends.
| Ingredients |
Quantity |
| Cooked quinoa |
1 cup |
| Black beans, drained and rinsed |
1 can (15 oz) |
| Corn (canned or frozen) |
1 cup |
| Cherry tomatoes, halved |
1 cup |
| Red bell pepper, diced |
1 |
| Red onion, finely chopped |
1/2 medium |
| Avocado, diced |
1 |
| Fresh cilantro, chopped |
1/4 cup |
| Lime juice |
2 tablespoons |
| Olive oil |
2 tablespoons |
| Chili powder |
1 teaspoon |
| Cumin |
1/2 teaspoon |
| Salt |
To taste |
| Pepper |
To taste |
Cooking Steps:
- In a large bowl, combine the cooked quinoa, black beans, corn, cherry tomatoes, bell pepper, red onion, and avocado.
- In a separate small bowl, whisk together the lime juice, olive oil, chili powder, cumin, salt, and pepper to make the dressing.
- Pour the dressing over the salad and gently toss to combine.
- Add fresh cilantro and mix again before serving. Enjoy your Southwest Quinoa Salad!
Tex-Mex Stuffed Peppers
Tex-Mex Stuffed Peppers are a delicious and hearty dish perfect for autumn dinners. These vibrant peppers are filled with a savory mixture of seasoned ground meat, rice, beans, and aromatic spices, then topped with melted cheese for a comforting meal that embodies the flavors of Tex-Mex cuisine. Serve them warm from the oven with a drizzle of salsa or a dollop of sour cream for a cozy gathering with family and friends.
| Ingredients |
Quantity |
| Bell peppers (any color) |
4 large |
| Ground beef or turkey |
1 lb |
| Cooked rice |
1 cup |
| Black beans, drained and rinsed |
1 can (15 oz) |
| Diced tomatoes (canned) |
1 can (14.5 oz) |
| Chili powder |
1 tablespoon |
| Cumin |
1 teaspoon |
| Garlic powder |
1 teaspoon |
| Salt |
To taste |
| Pepper |
To taste |
| Shredded cheese (cheddar or Mexican blend) |
1 cup |
| Olive oil |
1 tablespoon |
Cooking Steps:
- Preheat your oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove seeds and membranes.
- In a skillet, heat olive oil over medium heat, then add ground meat and cook until browned.
- Stir in cooked rice, black beans, diced tomatoes, chili powder, cumin, garlic powder, salt, and pepper; mix well and simmer for about 5 minutes.
- Stuff each pepper with the meat mixture and place them in a baking dish.
- Top each pepper with shredded cheese, then cover the dish with aluminum foil.
- Bake for 25-30 minutes, removing the foil during the last 10 minutes to brown the cheese.
- Serve warm and enjoy your Tex-Mex Stuffed Peppers!
Chorizo and Potato Tacos
Chorizo and Potato Tacos are a fantastic way to warm up on a chilly autumn evening. These flavorful tacos combine spicy chorizo with tender potatoes, creating a satisfying and comforting dish that showcases the bold flavors of Tex-Mex cuisine. Perfect for casual dinners or gatherings, these tacos can be topped with your favorite accompaniments like avocado, salsa, and cilantro for an extra burst of flavor.
| Ingredients |
Quantity |
| Chorizo sausage |
1 lb |
| Potatoes (peeled and diced) |
2 medium |
| Olive oil |
1 tablespoon |
| Garlic (minced) |
2 cloves |
| Onion (diced) |
1 medium |
| Corn tortillas |
8-10 |
| Salt |
To taste |
| Pepper |
To taste |
| Fresh cilantro (for garnish) |
Optional |
| Avocado (for topping) |
Optional |
Cooking Steps:
- In a large skillet, heat olive oil over medium heat, then add the diced potatoes. Cook until tender and slightly crispy, about 10-12 minutes.
- Add the diced onion and minced garlic to the skillet, cooking until the onion is translucent.
- Crumble the chorizo into the skillet and cook until browned and fully cooked, stirring occasionally.
- Season with salt and pepper to taste, then remove from heat.
- Warm the corn tortillas in a separate skillet or microwave.
- Fill each tortilla with the chorizo and potato mixture, and top with fresh cilantro and avocado if desired.
- Serve immediately and enjoy your Chorizo and Potato Tacos!
Enchilada Soup With Tortilla Strips
Enchilada Soup with Tortilla Strips is a cozy, hearty dish that combines the rich, comforting flavors of enchiladas in a soup form. Perfect for warming up on a crisp autumn evening, this soup is loaded with tender pieces of shredded chicken or beef, black beans, corn, and a delicious broth spiced with chili and cumin. Topped with crispy tortilla strips and your choice of garnishes, it’s a perfect Tex-Mex dinner choice for the fall.
| Ingredients |
Quantity |
| Olive oil |
2 tablespoons |
| Onion (diced) |
1 medium |
| Garlic (minced) |
3 cloves |
| Red bell pepper (diced) |
1 |
| Green bell pepper (diced) |
1 |
| Chicken or beef broth |
4 cups |
| Canned diced tomatoes (with juices) |
1 (14.5 oz) can |
| Canned black beans (rinsed) |
1 (15 oz) can |
| Corn (frozen or canned) |
1 cup |
| Cooked shredded chicken or beef |
2 cups |
| Enchilada sauce |
1 cup |
| Chili powder |
2 teaspoons |
| Cumin |
1 teaspoon |
| Salt |
To taste |
| Pepper |
To taste |
| Corn tortillas (cut into strips) |
4-6 |
| Optional toppings (cheese, avocado, cilantro) |
As desired |
Cooking Steps:
- In a large pot, heat olive oil over medium heat, then add diced onion, garlic, and bell peppers; sauté until softened.
- Stir in the chicken or beef broth, diced tomatoes, black beans, corn, shredded meat, enchilada sauce, chili powder, cumin, salt, and pepper; bring to a simmer.
- Meanwhile, in a separate skillet, fry the tortilla strips until crispy and golden; set aside.
- Allow the soup to simmer for 20-25 minutes, stirring occasionally.
- Serve the soup hot in bowls topped with crispy tortilla strips and any additional toppings of your choice. Enjoy your Enchilada Soup with Tortilla Strips!
Loaded Nachos With All the Fixings
Loaded Nachos with All the Fixings is a delightful and satisfying dish that combines crunchy tortilla chips with a heap of savory toppings for a perfect Tex-Mex treat. Ideal for sharing at gatherings or enjoying as a fun family dinner, these nachos can be customized with a variety of toppings including cheese, seasoned beef, beans, jalapeños, and fresh pico de gallo, making them perfect for any autumn occasion.
| Ingredients |
Quantity |
| Tortilla chips |
1 large bag |
| Shredded cheese (cheddar or Monterey Jack) |
2 cups |
| Ground beef (cooked and seasoned) |
1 pound |
| Canned black beans (rinsed) |
1 (15 oz) can |
| Jalapeños (sliced) |
1 small jar or to taste |
| Fresh pico de gallo |
1 cup |
| Sour cream |
1 cup |
| Guacamole |
1 cup |
| Fresh cilantro (chopped) |
For garnish |
| Olive oil (for the meat) |
1 tablespoon |
| Chili powder (for seasoning) |
1 teaspoon |
| Salt and pepper |
To taste |
Cooking Steps:
- Preheat your oven to 350°F (175°C).
- In a skillet, heat olive oil and cook ground beef with chili powder, salt, and pepper until browned.
- On a large baking sheet, spread tortilla chips evenly and layer with cooked beef, black beans, and shredded cheese.
- Bake in the preheated oven for 10-12 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and top with jalapeños, pico de gallo, sour cream, guacamole, and cilantro.
- Serve immediately and enjoy your Loaded Nachos with All the Fixings!
