Wonderfully cheesy, saucy, and mildly spicy beef enchiladas.

Chile Relleno can be eaten for breakfast, lunch or easy dinner. Spicy, savory, and perfectly delectable.

Enchirito is a little enchilada and a little burrito, just like the Taco Bell Smothered Burrito. It is the perfect mix of all my favorite Mexican foods. It is a super easy dinner and can be MADE AHEAD if you have a busy week.

Mexican shredded chicken dish with tomatoes and chipotle chilis in adobo sauce. This authentic chicken tinga is hearty, tasty, and perfect for tacos, enchiladas, tostadas, or as a main meal.

Authentic Mexican Sopes are an easy dish for Cinco de Mayo or any night of the week. Top with refried beans and your favorite taco toppings.

Check out this easy recipe for the best Quesarito from Delish.com!

If it’s healthy Mexican cuisine you’re after, try this easy entomatadas recipe. As delicious as enchiladas but in a tomato-based sauce.

Chimichangas are crispy burritos that are easy to make at home! While frying is traditional, you can also crisp them on the griddle or bake them in the oven. These are loaded with beef and beans.

This collection of easy Mexican Rice Recipes includes a variety of both sides and main dishes featuring your favorite grain.

My homemade Poblano Crema is a delicious blend of smoky, creamy goodness that adds a burst of flavor to any dish. Whether you're dolloping it on tacos, drizzling it over enchiladas, or using it as a dip for chips, this Poblano Crema is sure to elevate any TexMex meal.

This is a classic with all the flavors you want in a Spanish rice recipe and it's perfectly moist every single time!

Don’t be alarmed at the amount of chili powder and paprika in this recipe. You want plenty of sauce on your enchilada, and this cheese enchilada recipe will make a good quart of sauce.

Okay, people. Let’s get down to business here.

Mexican casserole recipes take inspiration from go-to Mexican foods. Delivering on flavor with minimal effort, you're sure to find a weeknight staple in this roundup.

Gazpacho is a traditional soup of the southern Spanish region of Andalusia. It is made with raw vegetables and is perfect during the hot summer. I love to make this soup from freshly picked vegetables from my garden. There are many variations of gazpacho but this variation by Ina Garten I like most …

Bring the family together with a delicious Mexican cuisine spread around the table. Try this Chili Relleno with beans and rice on the side.

Tijuana Torte is an incredibly mouthwatering and irresistible Tex-Mex entree. This fabulous casserole is composed of ground beef filling with stewed tomatoes, tomato sauce, diced green chiles, taco seasoning--layered with flour tortillas, cheddar cheese, and sour cream. It's easy to assemble and so delicious to the taste buds. Great for week-night or company dinners.

The signature enchiladas of El Coyote in West Hollywood, California, are filled with sautéed sweet onion and drowned in an earthy, spicy sauce.

This very well might have been the first time I have eaten a chimichanga. I remember my Mom making them when I was younger, but I don't remember ever eating them? I was kinda picky :( These were surprisingly really easy to make. I used the same shredded pork recipe I use in my favorite Shredded Pork Tacos. It marinates overnight and it's tender, juicy and full of flavor. Then, I loaded them with beans and cheese, rolled them up and pan-fried them until browned and crisp. The frying part is super fast. Make sure you don't walk away from the stove or they will burn. Top them with your favorite toppings and dig in. You might also like: Crunchy Shredded Pork Tacos Chili Colorado Burritos Copycat Cafe Rio Shredded Beef Tacos Shredded Pork Chimichangas From: Jenn@eatcakefordinner (Printable Recipe) For the Shredded Pork 3 Lbs. boneless pork country style ribs (or pork shoulder or loin) 1 Tbl. chili powder 1 tsp. dried oregano 2 tsp. ground cumin 2 1/2 tsp. salt 1/4 tsp. freshly ground black pepper 1/2 c. light brown sugar 2 garlic cloves, minced 1/3 c. finely chopped onion, plus a few big onion chunks for cooking 2 - 3 Tbl. olive oil or avocado oil 2 Tbl. cider vinegar For the Chimichangas 5-6 large burrito-size tortillas 1 (15 oz.) can black beans, rinsed and drained 1 1/2 c. shredded Cheddar cheese chopped cilantro vegetable or canola oil, for frying For Serving (all optional) shredded lettuce sour cream salsa jarred jalapeños, chopped chopped cilantro shredded Cheddar cheese For the Shredded Pork: Trim any large pockets of fat from the pork and cut pork into 2-3-inch chunks; set aside. Combine chili powder, oregano, cumin, salt, pepper, brown sugar, minced garlic and the finely chopped onion. Add two Tablespoons of oil and the cider vinegar and stir together to form a paste. If it's too thick, add another Tablespoon of oil. Rub the paste all over the pork, covering ever last bit. Wrap tightly in plastic wrap and refrigerate overnight. When ready to cook, place pork in a large, oven-safe, pot and add enough water or chicken broth to cover the pork not quite halfway. Place some onion chunks right on top of the pork. Cover with a lid and cook in a 300 degree oven until the pork is falling apart, about 3 - 3 1/2 hours, stirring once ever hour. Remove from oven and allow to rest for about 15 minutes. Remove the pork chunks and shred, adding some of the cooking liquid, so the pork is nice and juicy. To prepare the Chimichangas: Heat vegetable or canola oil in a large skillet, over medium-high heat. You will want to add enough oil to cover the entire bottom of the pan. Meanwhile, lay tortillas out on the counter. Divide shredded pork between tortillas. Then, top each one with black beans, shredded cheese and some chopped cilantro. Roll up each tortilla, folding in the sides as you roll, to form a burrito. Place, seam-side down, in the hot skillet. It's easiest for me to cook one at a time. This cooking process will go extremely fast, so don't walk away. Once first side is browned, use tongs and flip over to brown the other side. Then, use the tongs to hold and brown both edges, so all four sides are crispy. Remove chimichanga and place on a paper towel lined plate. Repeat. For Serving: Top chimichangas with desired toppings and serve. Serves: 5-6. SaveSaveSaveSave