21 Delicious Crockpot Mexican Recipes You Need to Try

Looking for some easy and tasty meals? Crockpot Mexican recipes are a fantastic way to bring bold flavors to your table without spending all day in the kitchen. Just toss in your ingredients, set it, and let the slow cooker work its magic. Whether you’re craving tacos, enchiladas, or hearty chili, these recipes make it simple to enjoy a fiesta any day of the week!

Crockpot Mexican Quinoa

Crockpot Mexican Quinoa is a delightful, one-pot meal that combines the wholesome goodness of quinoa with vibrant Mexican flavors. Packed with black beans, corn, and bell peppers, this dish is bursting with color and nutrition. It’s not just tasty; it’s also incredibly simple to prepare—just toss everything into your crockpot and let it do the work!

The result is a warm, comforting dish that’s both hearty and nutritious. Perfect for meal prepping or feeding a crowd, this quinoa dish is satisfying enough to enjoy on its own or as a side. You’ll love how the spices come together to create a delicious medley that’s sure to please everyone at the table.

Ingredients

• 1 cup quinoa, rinsed
• 1 can black beans, drained and rinsed
• 1 cup corn (frozen or canned)
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 2 cups vegetable broth
• Fresh cilantro, for garnish

Instructions

1. Combine Ingredients: In your crockpot, add the rinsed quinoa, black beans, corn, diced peppers, onion, and garlic. Sprinkle in the cumin, chili powder, smoked paprika, salt, and pepper.
2. Add Broth: Pour the vegetable broth over the mixture. Stir gently to combine all the ingredients.
3. Cook: Cover the crockpot and cook on low for 4-6 hours, or on high for 2-3 hours, until the quinoa is fluffy and the vegetables are tender.
4. Serve: Fluff the quinoa with a fork and serve hot, garnished with fresh cilantro.

Spicy Chicken Enchilada Casserole

Spicy Chicken Enchilada Casserole is a deliciously hearty dish that brings the vibrant flavors of Mexico right to your dinner table. This casserole offers a perfect blend of tender chicken, spicy enchilada sauce, and gooey cheese, all layered together for a comforting meal that’s sure to satisfy anyone’s cravings.

Not only is it packed with flavor, but it’s also simple to prepare. Just layer the ingredients in your crockpot, let it cook, and you’ll have a warm, cheesy goodness to enjoy with family and friends. It’s the kind of dish that feels like a hug, making it a perfect choice for gatherings or cozy nights in.

Ingredients

• 2 cups cooked and shredded chicken
• 1 can (10 oz) enchilada sauce
• 1 can (15 oz) black beans, rinsed and drained
• 1 cup corn kernels
• 8 corn tortillas, cut into strips
• 2 cups shredded cheese (cheddar or Mexican blend)
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 1/4 cup chopped cilantro (optional for garnish)

Instructions

1. Prepare the Base: In your crockpot, layer half of the tortillas at the bottom. Spread half of the shredded chicken, black beans, corn, and sprinkle with half of the enchilada sauce. Then, add half of the cheese on top.
2. Layer Again: Repeat the layers with the remaining tortillas, chicken, beans, corn, enchilada sauce, and cheese.
3. Season and Cook: Sprinkle cumin, chili powder, salt, and pepper over the top. Cover and cook on low for 4-6 hours or until heated through and cheese is melted.
4. Serve: Once done, let it cool for a few minutes before serving. Garnish with cilantro if desired, and enjoy your flavorful casserole!

Southwestern Black Bean Soup

Southwestern Black Bean Soup is a hearty, flavorful dish that brings a taste of the Southwest right into your kitchen. With its rich combination of black beans, colorful bell peppers, and spices, this soup is both comforting and satisfying. It’s simple to make, especially when using a crockpot, allowing the flavors to meld beautifully while you go about your day.

This soup is not only delicious but also packed with nutrients. It’s a great option for a cozy dinner or meal prep for the week. Plus, serving it with a squeeze of lime and fresh cilantro adds a burst of freshness that elevates the dish even more.

Ingredients

• 1 can (15 oz) black beans, rinsed and drained
• 1 can (15 oz) diced tomatoes with green chilies
• 1 medium onion, chopped
• 1 bell pepper (red or yellow), chopped
• 2 cloves garlic, minced
• 3 cups vegetable broth
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• Fresh cilantro for garnish
• Lime wedges for serving

Instructions

1. Combine all ingredients except for the cilantro and lime in the crockpot. Stir well to mix everything together.
2. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
3. Once cooked, taste and adjust seasoning as needed. For a creamier texture, you can mash some of the beans with a fork.
4. Serve hot, garnished with fresh cilantro and a wedge of lime.

Slow-Cooked Beef Barbacoa Tacos

Slow-cooked beef barbacoa tacos are a delicious and satisfying meal that bursts with flavor! The tender, seasoned beef is cooked low and slow, allowing all the spices to meld together beautifully. This recipe is perfect for busy days, as it requires minimal prep time and can simmer in the crockpot while you go about your day.

Each taco is a delightful combination of savory beef, fresh toppings, and warm tortillas. Whether you’re hosting a gathering or simply enjoying a family dinner, these tacos are sure to be a hit. Plus, they are easy to customize with your favorite toppings like cilantro, onions, and lime!

Ingredients

• 3-4 lbs beef chuck roast
• 1 onion, chopped
• 4 cloves garlic, minced
• 1/4 cup lime juice
• 2 tablespoons apple cider vinegar
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 tablespoon oregano
• 1 teaspoon smoked paprika
• 1-2 chipotle peppers in adobo sauce, minced
• Salt and pepper to taste
• Soft corn tortillas
• Fresh cilantro, chopped (for garnish)
• Red onion, diced (for garnish)
• Lime wedges (for serving)

Instructions

1. Prepare the Beef: Season the beef chuck roast with salt, pepper, and chili powder on all sides. Place it in the crockpot.
2. Add Ingredients: Top the roast with the chopped onion, minced garlic, lime juice, apple cider vinegar, cumin, oregano, smoked paprika, and chipotle peppers.
3. Cook: Cover the crockpot and cook on low for 8-10 hours or on high for 4-6 hours, until the beef is tender and easily shreds with a fork.
4. Shred the Beef: Once cooked, remove the beef from the crockpot and shred it using two forks. Return the shredded beef to the crockpot and mix it with the juices.
5. Serve: Warm the corn tortillas, fill them with the beef, and top with fresh cilantro and red onion. Serve with lime wedges on the side.

Slow-Cooked Pork Carnitas

Pork carnitas are a fantastic way to enjoy tender, flavorful meat that melts in your mouth. This slow-cooked dish is a perfect blend of spices and citrus that creates a deliciously rich flavor. The best part? It’s super simple to make, letting you enjoy a hearty meal with minimal effort.

As the pork cooks low and slow, it becomes incredibly tender, making it easy to shred. Pair it with warm tortillas, fresh toppings, and your favorite sides for a meal that everyone will love. Get ready for a delightful feast!

Ingredients

• 3-4 lbs pork shoulder
• 1 onion, quartered
• 4 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon oregano
• 1 teaspoon chili powder
• 1 orange, juiced
• 1 lime, juiced
• Salt and pepper to taste
• Fresh cilantro, for garnish
• Tortillas, for serving

Instructions

1. Prepare the Pork: Place the pork shoulder in the slow cooker. Season it with salt, pepper, cumin, oregano, and chili powder. Add the minced garlic and onion on top.
2. Add Citrus: Pour the orange and lime juice over the pork. This will help tenderize the meat and infuse it with flavor.
3. Slow Cook: Cover and cook on low for 8 hours or on high for 4 hours until the pork is fork-tender.
4. Shred the Meat: Once cooked, remove the pork from the slow cooker and shred it with two forks. Return the shredded meat to the slow cooker and stir to combine with the juices.
5. Serve: Warm the tortillas and fill them with the carnitas. Top with fresh cilantro and any other toppings you enjoy.

Chili Lime Chicken with Avocado Salsa

This Chili Lime Chicken with Avocado Salsa is a vibrant and refreshing dish that brings the flavors of Mexico right to your table. The chicken is marinated in a zesty blend of chili and lime, making it juicy and full of flavor. Paired with a fresh avocado salsa, it’s a perfect meal for any occasion.

Not only is this recipe easy to make, but it also offers a wonderful balance of savory and tangy tastes. It’s a crowd-pleaser that’s sure to impress, whether you’re cooking for a family dinner or a weekend gathering with friends. Plus, it can be made in your crockpot, letting you enjoy more time with your guests!

Ingredients

• 4 boneless, skinless chicken breasts
• 1/4 cup lime juice
• 2 tablespoons chili powder
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 1 avocado, diced
• 1 small red onion, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup fresh cilantro, chopped
• 1 lime, cut into wedges

Instructions

1. Marinate the Chicken: In a bowl, mix lime juice, chili powder, cumin, garlic powder, salt, and pepper. Add the chicken breasts, ensuring they are well coated. Cover and refrigerate for at least 30 minutes.
2. Cook the Chicken: Place the marinated chicken in your crockpot. Cook on low for 4-6 hours or until fully cooked and tender.
3. Prepare the Avocado Salsa: In a separate bowl, combine the diced avocado, red onion, cherry tomatoes, and cilantro. Squeeze in juice from half a lime and mix gently.
4. Serve: Once the chicken is cooked, shred it with two forks and serve topped with the avocado salsa and lime wedges on the side.

Creamy Salsa Verde Chicken

Creamy Salsa Verde Chicken is a delightful dish that combines tender chicken with a rich, tangy salsa verde sauce. This recipe is perfect for anyone looking for a simple yet flavorful meal that can be made in a slow cooker. The taste is a delicious blend of spices, tanginess, and creaminess that will have everyone asking for seconds.

This recipe is incredibly easy to make. Simply toss the ingredients into your crockpot, set it, and let the flavors meld together while you go about your day. In just a few hours, you’ll have a comforting meal ready to enjoy!

Ingredients

• 2 pounds boneless, skinless chicken thighs
• 1 cup salsa verde
• 1 cup cream cheese, softened
• 1 cup shredded cheddar cheese
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• Fresh cilantro, for garnish

Instructions

1. Prepare the Chicken: Place the chicken thighs in the bottom of the slow cooker. Season with garlic powder, onion powder, salt, and pepper.
2. Add the Sauce: Pour the salsa verde over the chicken, ensuring it’s well coated. Add the cream cheese on top.
3. Cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender and easily shredded.
4. Shred the Chicken: Once cooked, shred the chicken using two forks and mix it gently with the sauce. Stir in the shredded cheddar cheese until melted and combined.
5. Serve: Spoon the creamy chicken over rice or tortillas and garnish with fresh cilantro before serving.

Crockpot Mexican Street Corn

Crockpot Mexican Street Corn is a delightful twist on a classic treat, bringing the flavors of traditional street corn right to your kitchen. This dish combines sweet corn with a creamy, tangy sauce that’s simply irresistible. If you love Mexican flavors, this recipe is an easy and satisfying way to enjoy a street food favorite without the hassle.

The creamy texture and zesty notes make this side dish a crowd-pleaser at any gathering. Plus, using a crockpot means you can set it and forget it, making preparation a breeze. Just let the ingredients meld together to create a mouthwatering dish!

Ingredients

• 4 cups frozen sweet corn
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1 cup crumbled cotija cheese
• 1 teaspoon chili powder
• 1 lime, juiced
• 1/4 cup chopped cilantro
• Salt and pepper to taste

Instructions

1. Combine Ingredients: In your crockpot, add the frozen sweet corn, mayonnaise, sour cream, cotija cheese, chili powder, lime juice, and cilantro.
2. Mix Well: Stir everything together until well combined. Season with salt and pepper to taste.
3. Cook: Cover and cook on low for 3-4 hours or on high for 1.5-2 hours, until the corn is heated through and the flavors are blended.
4. Serve: Before serving, give it a good stir and garnish with more cilantro and lime wedges, if desired.

Zesty Taco Stuffed Peppers

Zesty Taco Stuffed Peppers are a fun and flavorful meal that brings a twist to traditional taco night. These vibrant peppers are filled with seasoned ground beef, rice, and a mix of spices that create a tasty and satisfying dish. They’re not only delicious but also super easy to prepare, making them perfect for busy weeknight dinners.

The combination of fresh peppers, savory filling, and melted cheese on top creates a delightful experience for your taste buds. Plus, cooking them in a crockpot allows the flavors to meld beautifully while you go about your day, resulting in a warm, comforting meal.

Ingredients

• 4 large bell peppers (red, yellow, or green)
• 1 pound ground beef (or turkey)
• 1 cup cooked rice
• 1 packet taco seasoning
• 1 cup salsa
• 1 cup shredded cheddar cheese
• 1 can black beans, rinsed and drained (optional)
• Chopped green onions for garnish

Instructions

1. Prepare the Peppers: Cut the tops off the bell peppers and remove the seeds. Set aside.
2. Cook the Filling: In a skillet over medium heat, brown the ground beef until fully cooked. Drain excess fat, then stir in the taco seasoning, salsa, cooked rice, and black beans (if using). Cook for another 5 minutes until heated through.
3. Stuff the Peppers: Fill each bell pepper with the beef mixture, packing it in tightly. Place the stuffed peppers upright in the crockpot.
4. Crockpot Cooking: Cover and cook on low for 4-6 hours, or until the peppers are tender.
5. Add Cheese: About 30 minutes before serving, sprinkle shredded cheese on top of each pepper. Cover and let the cheese melt.
6. Serve: Garnish with chopped green onions and enjoy your flavorful, zesty meal!

Vegetarian Taco Chili

This Vegetarian Taco Chili is a delightful twist on a classic dish, bringing together vibrant flavors and hearty textures. It’s a perfect balance of spices, beans, and vegetables that creates a comforting meal anyone can enjoy. Plus, it’s easy to make in a crockpot—just toss everything in and let it simmer!

The combination of black beans, corn, and bell peppers provides a satisfying base, while the chili seasoning adds a kick. You can top it with cheese, jalapeños, or tortilla chips for extra crunch. This recipe is not only delicious, but it’s also great for meal prep, making it a fantastic choice for busy weeknights.

Ingredients

• 1 can black beans, drained and rinsed
• 1 can kidney beans, drained and rinsed
• 1 cup corn (frozen or canned)
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 can diced tomatoes (with juices)
• 2 cups vegetable broth
• 2 tablespoons chili powder
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper to taste

Instructions

1. Prepare the Crockpot: In your crockpot, combine the black beans, kidney beans, corn, diced bell peppers, onion, garlic, diced tomatoes, and vegetable broth.
2. Add Seasonings: Stir in the chili powder, cumin, paprika, salt, and pepper until everything is well mixed.
3. Cook: Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours until all the vegetables are tender and flavors meld.
4. Serve: Ladle the chili into bowls and top with your favorite garnishes like cheese, jalapeños, or tortilla chips. Enjoy!

Crockpot Chorizo and Potato Hash

This Crockpot Chorizo and Potato Hash is a delicious and easy dish that brings a burst of flavor to your table. The combination of spicy chorizo, tender potatoes, and vibrant spices makes it a satisfying meal perfect for breakfast, lunch, or dinner. Plus, it’s simple to prepare—just toss everything in the crockpot and let it do the work!

The chorizo adds a hearty kick, while the potatoes provide a comforting base. This recipe is not only tasty but also versatile; you can enjoy it on its own or pair it with eggs for an extra layer of deliciousness. Gather your ingredients, and let’s get cooking!

Ingredients

• 1 pound chorizo sausage, casings removed
• 4 medium potatoes, diced
• 1 bell pepper, chopped
• 1 onion, diced
• 1 can black beans, drained and rinsed
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon cumin
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. Brown the Chorizo: In a skillet over medium heat, cook the chorizo until browned. Drain excess fat and transfer to the crockpot.
2. Add Vegetables: Add the diced potatoes, chopped bell pepper, onion, and black beans to the crockpot.
3. Season: Sprinkle in the garlic powder, smoked paprika, cumin, salt, and pepper. Stir until everything is well combined.
4. Cook: Cover and cook on low for 6-8 hours or high for 3-4 hours, until the potatoes are tender.
5. Serve: Once cooked, garnish with fresh cilantro before serving. Enjoy your hearty meal!

Salsa Chicken with Rice

Salsa Chicken with Rice is a simple and delicious dish that brings the vibrant flavors of Mexican cuisine straight to your kitchen. This recipe features tender chicken cooked in zesty salsa, paired perfectly with fluffy rice. It’s a great option for a busy weeknight or a casual gathering, offering both taste and ease in one dish.

The combination of juicy chicken, tangy salsa, and aromatic spices creates a warm and inviting meal that’s sure to please everyone. Plus, it’s a one-pot wonder, making cleanup a breeze!

Ingredients

• 4 boneless, skinless chicken breasts
• 1 cup salsa (mild or spicy, depending on your preference)
• 1 can black beans, drained and rinsed
• 1 cup corn (frozen or canned)
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 cup shredded cheese (cheddar or Mexican blend)
• 2 cups cooked rice (white or brown)
• Fresh cilantro, for garnish
• Lime wedges, for serving

Instructions

1. Prepare the Chicken: Place the chicken breasts in your crockpot. Season them with cumin and chili powder.
2. Add Salsa: Pour the salsa over the chicken, making sure it is well coated. Add the black beans and corn on top.
3. Cook: Cover the crockpot and cook on low for 6-8 hours or high for 3-4 hours, until the chicken is cooked through and tender.
4. Shred the Chicken: Once cooked, shred the chicken using two forks and mix it with the salsa mixture.
5. Serve: Spoon the chicken and salsa mixture over a bed of rice. Top with shredded cheese and garnish with fresh cilantro. Serve with lime wedges on the side.

Mexican-Style Beef and Rice

This Mexican-Style Beef and Rice dish is a delicious blend of tender beef, flavorful spices, and perfectly cooked rice. It’s a hearty meal that packs a punch with rich flavors and a touch of zest, making it a favorite for family dinners or gatherings.

The best part is how simple it is to prepare. Just toss everything into the crockpot, set it, and let the slow cooker work its magic while you go about your day. It’s a great option for busy weeknights when you still want to enjoy a wholesome meal.

Ingredients

• 1.5 pounds beef stew meat, cut into bite-sized pieces
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 can (14.5 ounces) diced tomatoes, undrained
• 1 cup beef broth
• 1 cup long-grain white rice
• 1 cup frozen corn
• 1/2 cup chopped cilantro
• Lime wedges, for serving

Instructions

1. Season the beef: In a bowl, combine the beef with chili powder, cumin, garlic powder, onion powder, salt, and pepper. Mix well to coat the meat.
2. Add ingredients to the crockpot: Place the seasoned beef in the crockpot. Add the diced tomatoes and beef broth. Stir to combine.
3. Cook the beef: Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours, until the beef is tender.
4. Add rice and corn: About 30 minutes before serving, stir in the rice and frozen corn. Cover and let it cook until the rice is tender and cooked through.
5. Garnish and serve: Sprinkle with chopped cilantro before serving. Serve with lime wedges on the side for an extra burst of flavor.

Lime Cilantro Lentil Soup

Lime Cilantro Lentil Soup is a refreshing and hearty dish that’s perfect for any occasion. With a vibrant blend of lentils, lime juice, and fresh cilantro, this soup brings a burst of flavor and nutrition to your table. It’s simple to prepare, making it ideal for a weeknight dinner or meal prep for the week ahead.

The soup is not only packed with protein and fiber from the lentils but also has a zesty twist thanks to the lime. The cilantro adds a fresh herbaceous note that balances the dish beautifully. You can easily customize it by adding your favorite vegetables or adjusting the spices to suit your taste.

Ingredients

• 1 cup green or brown lentils, rinsed
• 1 onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 4 cups vegetable broth
• 2 cups water
• 1 can diced tomatoes (14 oz)
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1/2 teaspoon chili powder
• Salt and pepper to taste
• Juice of 2 limes
• 1/2 cup fresh cilantro, chopped

Instructions

1. In a crockpot, combine lentils, onion, garlic, bell pepper, vegetable broth, water, diced tomatoes, cumin, coriander, chili powder, salt, and pepper.
2. Cover and cook on low for 6-8 hours or high for 3-4 hours, until lentils are tender.
3. Stir in lime juice and cilantro just before serving. Adjust seasoning as needed.
4. Serve hot, garnished with additional lime wedges and cilantro if desired.

Chicken Tortilla Soup

Chicken Tortilla Soup is a warm and comforting dish that brings the flavors of Mexico right to your kitchen. This soup is a delightful blend of tender chicken, savory broth, and vibrant vegetables, topped with crispy tortilla strips. It’s a simple recipe that packs a punch, making it perfect for a cozy family dinner or a casual get-together with friends.

What sets this soup apart is its balance of textures and tastes. The rich and slightly spicy broth complements the juicy chicken and fresh toppings, creating a satisfying bowl of goodness. Plus, it’s easy to make; just toss your ingredients in the crockpot and let it do the work for you!

Ingredients

• 1 pound boneless, skinless chicken breasts
• 1 can (14.5 oz) diced tomatoes
• 1 can (15 oz) black beans, rinsed and drained
• 1 can (4 oz) diced green chilies
• 4 cups chicken broth
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 onion, chopped
• 2 cloves garlic, minced
• Salt and pepper to taste
• Tortilla strips for garnish
• Chopped cilantro for garnish
• Avocado slices for garnish

Instructions

1. Prepare the Chicken: Place the chicken breasts at the bottom of the crockpot. Season with salt, pepper, cumin, and chili powder.
2. Add Vegetables: Top the chicken with chopped onion, garlic, diced tomatoes, black beans, and green chilies.
3. Pour in Broth: Pour the chicken broth over all the ingredients. Stir gently to combine.
4. Cook: Cover and cook on low for 6-8 hours or high for 3-4 hours, until the chicken is cooked through and tender.
5. Shred the Chicken: About 30 minutes before serving, shred the chicken directly in the crockpot using two forks. Stir to mix.
6. Serve: Ladle the soup into bowls and top with tortilla strips, chopped cilantro, and avocado slices. Enjoy!

Margarita Shrimp Tacos

Margarita Shrimp Tacos are a delicious way to bring a taste of Mexico to your dinner table. These tacos burst with zesty flavors, thanks to the citrusy marinade made with lime juice and tequila. The shrimp become perfectly tender in the slow cooker, absorbing all that goodness for a truly mouthwatering experience.

This recipe is simple to whip up, making it ideal for a weeknight meal or a casual gathering with friends. The combination of fresh ingredients, like cilantro and diced tomatoes, brings brightness and freshness that pairs perfectly with the savory shrimp. Serve them in warm tortillas, and you have a delightful dish that’s sure to impress!

Ingredients

• 1 pound shrimp, peeled and deveined
• 1/4 cup lime juice
• 2 tablespoons tequila (optional)
• 2 cloves garlic, minced
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/4 teaspoon salt
• 8 small corn or flour tortillas
• 1 cup diced tomatoes
• 1/2 cup shredded cheese (cheddar or Mexican blend)
• 1/4 cup chopped fresh cilantro
• 1 lime, cut into wedges

Instructions

1. Marinate the Shrimp: In a bowl, combine lime juice, tequila, minced garlic, chili powder, cumin, and salt. Add the shrimp and toss to coat. Let it marinate for about 20 minutes.
2. Cook in the Crockpot: Place the marinated shrimp in the crockpot. Cook on low for 2-3 hours or until the shrimp are fully cooked and tender.
3. Warm the Tortillas: Just before serving, warm the tortillas in a skillet over medium heat for about 30 seconds on each side.
4. Assemble the Tacos: Fill each tortilla with cooked shrimp, diced tomatoes, and shredded cheese. Top with fresh cilantro.
5. Serve: Squeeze fresh lime juice over the tacos and enjoy!

Crockpot Chicken Fajitas

Crockpot chicken fajitas are a delicious and easy way to enjoy a classic Mexican dish without spending hours in the kitchen. This recipe combines tender chicken with vibrant bell peppers and onions, all infused with zesty spices. The slow cooking process ensures that the flavors meld beautifully, creating a mouthwatering meal that is both satisfying and simple to prepare.

Perfect for busy weeknights, this dish can be served in soft tortillas or over rice for a hearty feast. With minimal prep time and only a few ingredients, you’ll find yourself making these fajitas again and again. Get ready to impress your family and friends with this flavorful and comforting meal!

Ingredients

• 1.5 lbs boneless, skinless chicken breasts
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 red onion, sliced
• 2 cloves garlic, minced
• 2 teaspoons chili powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 2 tablespoons olive oil
• Fresh cilantro, for garnish
• Tortillas, for serving

Instructions

1. Prepare the Chicken: Place the chicken breasts in the crockpot. Drizzle with olive oil and sprinkle with chili powder, cumin, smoked paprika, salt, and pepper. Add the minced garlic on top.
2. Add the Vegetables: Layer the sliced bell peppers and onion over the chicken in the crockpot.
3. Cook: Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours until the chicken is cooked through and tender.
4. Shred the Chicken: Once cooked, remove the chicken from the crockpot and shred it using two forks. Return the shredded chicken to the pot and mix it with the vegetables.
5. Serve: Spoon the chicken and vegetable mixture into warm tortillas. Garnish with fresh cilantro and enjoy!

Fiesta Corn and Bean Salad

This Fiesta Corn and Bean Salad is a lively dish bursting with flavor and color. It’s simple to make, combining a mix of fresh ingredients that come together in a delightful way. The blend of sweet corn, hearty beans, and vibrant peppers delivers a tasty crunch in every bite, making it a perfect side or a light main course.

Perfect for gatherings, potlucks, or a quick weeknight dinner, this salad is not only visually appealing but also packed with nutrition. Tossed with a zesty dressing, it’s sure to be a crowd-pleaser. Enjoy it on its own or alongside your favorite Mexican dishes!

Ingredients

• 2 cups canned corn, drained
• 1 cup black beans, rinsed and drained
• 1 cup cherry tomatoes, halved
• 1 cup diced bell peppers (any color)
• 1/2 cup red onion, finely chopped
• 1 avocado, sliced
• 1/4 cup chopped fresh cilantro
• 1 lime, juiced
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions

1. In a large bowl, combine the corn, black beans, cherry tomatoes, bell peppers, and red onion.
2. In a separate small bowl, whisk together lime juice, olive oil, salt, and pepper.
3. Pour the dressing over the salad ingredients and toss gently to combine.
4. Top with avocado slices and sprinkle cilantro over the salad before serving.
5. Enjoy fresh or chill in the refrigerator for an hour to let the flavors meld.

Chili Con Carne

Chili Con Carne is a hearty and flavorful dish that brings warmth and comfort to any table. With its rich blend of spices and tender meat simmered in a savory sauce, this dish is a staple in Mexican cuisine. It’s not only delicious but also simple to prepare, making it perfect for those busy weeknights or relaxing weekends.

This slow-cooked chili allows all the flavors to meld beautifully, creating a satisfying meal that pairs wonderfully with cornbread or over rice. Whether you like it mild or prefer a spicy kick, customizing the heat level is easy. Here’s how to make it yourself!

Ingredients

• 1 pound ground beef or turkey
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup beef or vegetable broth
• Optional toppings: shredded cheese, sour cream, chopped cilantro

Instructions

1. In a large skillet, brown the ground meat over medium heat until fully cooked. Drain excess fat and transfer to the crockpot.
2. Add chopped onion, garlic, kidney beans, black beans, diced tomatoes, chili powder, cumin, smoked paprika, salt, pepper, and broth to the crockpot.
3. Stir everything together until well combined. Cover and cook on low for 6-8 hours or high for 3-4 hours.
4. Once cooked, give it a good stir and taste for seasoning. Adjust as necessary.
5. Serve hot, topped with your choice of shredded cheese, sour cream, or cilantro.

Slow-Cooked Chipotle Chicken

Slow-Cooked Chipotle Chicken is a delightful dish bursting with bold flavors and a hint of smokiness. The tender chicken, seasoned with chipotle peppers and spices, creates a hearty meal that warms the soul. Plus, it’s incredibly simple to prepare—just throw everything in the slow cooker and let it do its magic!

This dish is perfect for busy weeknights or meal prep. Pair it with rice, tortillas, or a fresh salad for a filling dinner. The combination of spices gives it a kick, while toppings like avocado, tomatoes, and cilantro add freshness and crunch. Get ready to enjoy mouthwatering chipotle chicken without the fuss!

Ingredients

• 2 lbs boneless, skinless chicken thighs
• 2 tablespoons olive oil
• 1 onion, chopped
• 4 cloves garlic, minced
• 2-3 chipotle peppers in adobo sauce, chopped
• 1 tablespoon adobo sauce
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1 teaspoon oregano
• 1 cup chicken broth
• Salt and pepper to taste

Instructions

1. Prepare the Chicken: Season the chicken thighs with salt and pepper. In a skillet, heat olive oil over medium heat and brown the chicken on both sides for about 4-5 minutes.
2. Combine Ingredients: In the slow cooker, add chopped onion, minced garlic, chipotle peppers, adobo sauce, cumin, paprika, oregano, and chicken broth. Stir well.
3. Add Chicken: Place the browned chicken on top of the mixture in the slow cooker. Cover and cook on low for 6-8 hours or high for 4 hours until the chicken is tender and fully cooked.
4. Shred and Serve: Once done, shred the chicken with two forks and mix it back into the sauce. Serve it over rice, in tacos, or with your favorite sides.

Taco Pasta Bake

Taco Pasta Bake is a fun twist on traditional tacos, blending the comforting qualities of pasta with zesty taco flavors. This dish is not only delicious but also simple to prepare, making it perfect for busy weeknights or weekend gatherings. With its cheesy goodness and a mix of spices, it’s sure to please everyone at the table.

The combination of rotini pasta, seasoned ground beef, black beans, and bell peppers creates a hearty meal that bursts with flavor. Topped with melted cheese and fresh cilantro, this pasta bake is a delightful choice for taco lovers who want something a little different!

Ingredients

• 3 cups rotini pasta
• 1 lb ground beef
• 1 packet taco seasoning
• 1 can black beans, drained and rinsed
• 1 cup corn (frozen or canned)
• 1 red bell pepper, diced
• 2 cups salsa
• 2 cups shredded cheese (cheddar or Mexican blend)
• Fresh cilantro for garnish

Instructions

1. Cook the Pasta: In a large pot, cook the rotini pasta according to package instructions until al dente. Drain and set aside.
2. Cook the Beef: In a skillet, brown the ground beef over medium heat. Add the taco seasoning, black beans, corn, and diced bell pepper. Stir everything together and cook for another 5 minutes.
3. Combine Ingredients: In a large mixing bowl, combine the cooked pasta, the beef mixture, and salsa. Mix well until everything is coated.
4. Layer and Bake: Preheat the oven to 350°F (175°C). Transfer the mixture to a baking dish, and top with shredded cheese. Bake for 20-25 minutes, or until the cheese is bubbly and golden.
5. Garnish and Serve: Remove from the oven and let it cool slightly. Garnish with fresh cilantro before serving.