How to Make Easy Mexican Food Recipes 

I learned how to make many easy Mexican food recipes which can be put together very quickly using already prepared ingredients. These foods can be canned, dried or frozen; all partly prepared for you to quickly use. Many products which people made years ago like butter and cheese are also considered convenient foods; cheese is a necessity when cooking Mexican foods.

There are a wide range of products coming from names like Old El Paso, Pace, Campbell’s Soups and many others which help in the cooking of easy Mexican foods. Sauces and soups from these companies help to make these recipes quick and easy. Where would we be without already prepared corn and flour tortillas? Or taco shells? Think of the time it would take us to make our own.

You may not consider dried spices as convenient foods but they are. They are so easy to purchase in the grocery store. I quickly learned that none of the easy Mexican food recipes are the same without spices; these make the recipes. Although I prefer fresh cilantro, hot peppers, garlic, basil, oregano and parsley, when I am in a hurry it is much faster to grab the dried herbs and spices. This is why I always keep the dried ones in my kitchen.


  • 1 Pound ground beef
  • 1 Can tomato soup
  • 1 Cup chunky salsa or picante sauce
  • ½ Cup water
  • 1 Cup shredded cheddar cheese
  • 8 Corn or flour tortillas (6 inches) cut into 1 inch pieces

Cook the beef in a skillet until browned; Drain off any fat.

Add the soup, salsa, water, tortillas and half of the cheese. Heat to a boil; cover and cook over low heat 5 minutes or until hot.

Top with the remaining cheese.


  • 1 Pound boneless chicken breasts, cut in pieces
  • 2 Cans (14 ounces each) Chicken broth
  • ½ Cup uncooked long grain white rice
  • 1 Teaspoon ground cumin
  • 1 Can (11 ounces) Mexican style corn
  • 1 Cup chunky salsa
  • 1 Tablespoon chopped fresh cilantro
  • 2 Tablespoons lime juice
  • Crisp tortilla chips (see note)

Spray saucepan with vegetable cooking spray. Add chicken and cook until brown, stirring often.

Add the broth, rice and cumin and heat to a boil; cover and cook over low for 20 minutes.

Stir in the corn, salsa, cilantro and lime juice; heat thoroughly.

Top with tortilla chips.
NOTE: To make crisp tortilla chips cut 4 corn tortillas into thin strips. place on baking sheet. Spray with vegetable cooking spray. Bake 10 minutes or until light brown.


How to Make Easy Mexican Food RecipesHow to Make Easy Mexican Food Recipes

I learned how to make some easy Mexican food recipes like this cornbread which does have some fresh ingredients added like the peppers and onion. I made it this morning and it is so delicious I decided to include it for you to try. I baked it in my iron skillet which is great for cornbread. If you do not have one, use a 9 X 13 inch greased pan.

  • 1 ½ Cups self rising cornmeal
  • ½ Cup finely chopped green bell pepper
  • 2 Jalapeno peppers finely chopped
  • 1 Small onion finely chopped
  • 1 Can cream style corn
  • 1 ½ Cups grated Cheddar cheese
  • 1 Cup buttermilk
  • 2/3 Cup cooking oil
  • 2 Beaten eggs
  • ½ Teaspoon garlic powder

Preheat oven to 400F degrees.

Grease skillet or pan with solid shortening (I used bacon fat) Combine and mix all ingredients in a large bowl; pour into greased iron skillet.

Bake 35 to 40 minutes or until pick comes out clean.

Buttermilk Cornbread RecipeButtermilk Cornbread


Pace Picante sauce helps to make many easy Mexican food recipes.

  • 2 Cups finely shredded cooked chicken
  • 2/3 Cup Pace picante sauce
  • ¼ Cup sliced green onions
  • ¾ Teaspoon ground cumin
  • 32 Corn tortillas
  • 2 Cups Shredded Cheddar cheese
  • Guacamole (recipe below)
  • Vegetable oil

Preheat oven to 400F degrees.

Combine chicken, picante sauce, onion and cumin and mix well.

Heat ½ inch oil in heavy skillet to hot but not smoking.

Quickly dip tortillas in hot oil about 2 seconds to soften; drain on paper towels.

Spoon 1 tablespoon chicken mixture and 1 tablespoon cheese down center of each tortilla.

Roll tightly and secure with wooden pick; place seam side down on baking sheet.

Bake for 18 to 20 minutes or until crisp; serve warm with easy guacamole recipe.


  • 1 Large ripe avocado, peeled, seeded and mashed
  • 2 Tablespoons Pace picante sauce
  • 1 Teaspoon lemon juice
  • ¼ Teaspoon salt

Combine all ingredients and mix well.