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80 Cinco de Mayo Dinners That Aren’t Tacos

Move over, tacos! These killer entrees will steal the show at your Cinco de Mayo party.

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Easy Stuffed Poblanos

My partner adores these saucy stuffed peppers—and I love how quickly they come together. Top with low-fat sour cream and your favorite salsa. —Jean Erhardt, Portland, Oregon

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Chicken Taco Pockets Exps Sdas18 205120 C03 28  4b 3

Chicken Taco Pockets

We love these taco-flavored sandwiches made with crescent dough. They make a quick, easy lunch or supper with a bowl of soup or a crisp salad. I also like to cut them into smaller servings for parties. —Donna Gribbins, Shelbyville, Kentucky
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Cheesy Fiesta Beef Casserole

Over the years I’ve tweaked this recipe to end up with a wonderful, quick weeknight meal. Feel free to spice it up with jalapenos, if you prefer a little more heat. —Joan Hallford, North Richland Hills, Texas
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Shorcut Oven Baked Chicken Chimichangas Exps Sdas18 214766 D03 27  5b 3

Shortcut Oven-Baked Chicken Chimichangas

Mimic the crunch of a chimichanga by brushing these with oil and baking them. Our children love to have them when they get home late after school activities. —Johnna Johnson, Scottsdale, Arizona
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Slow-Cooker Flank Steak Fajitas

As a busy teacher, I think it's so nice to come home to a warm meal after a day in the classroom. I'm not the only one who thinks so: These beefy fajitas go fast at potlucks, too. —Mary Holmgren, Mackinaw, Illinois
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Spiced Grilled Chicken With Cilantro Lime Butter Exps Tham18 119913 B10 10 2b 6

Spiced Grilled Chicken with Cilantro Lime Butter

This grilled chicken gets a lovely pop of color and flavor from the lime butter—don't skip it! —Diane Halferty, Corpus Christi, Texas
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Slow Cooked Beef Burritos With Green Chilies Exps Sdjj18 206252 C02 13 4b 4

Slow-Cooked Beef Burritos with Green Chiles

I created this recipe years ago, and it has become such a favorite that the wonderful aroma of it cooking makes my family instantly happy. It is hearty, flavorful and easy to prepare, and it uses the long, slow cook that truly defines comfort food. —Sally Pahler, Palisade, Colorado
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Zippy Chicken Enchiladas

Leftover chicken gets an awesome makeover in this rich and creamy casserole. This colorful dish is loaded with flavor. It's a nice change of pace from beef enchiladas. —Julie Moutray, Wichita, Kansas
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Chicken Chiles Rellenos Strata

This versatile bake can be made as an entree, a brunch option or a potluck dish. It's one of the easiest meals to assemble on a busy weeknight. —Kallee Krong-McCreery, Escondido, California
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Chili-Rubbed Steak with Black Bean Salad

Busy weeknights don't stop my husband from firing up the grill. This meal-in-one comes together fast. Try it with chimichurri and cotija cheese. —Naylet LaRochelle, Miami, Florida
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Deluxe Walking Nachos

This slow-cooked potluck chili makes an awesome filling for a little bag of walk-around nachos. Cut the bag lengthwise to make loading your fork easier. —Mallory Lynch, Madison, Wisconsin
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Cheesy Chile Casserole

A short list of ingredients packs full flavor in this easy-to-assemble casserole. Serve it as the star of your next southwestern meal. —Phyllis Bidwell, Las Vegas, Nevada
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Spanish Rice with Ground Beef

I don't know the origin of this recipe, but it's been in my family for a long time. I can remember eating it often as a little girl.—Beverly Austin, Fulton, Missouri
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Tamale Pie

The amount of spice in this recipe is just right for my family—we prefer things on the mild side. Make it once with these measurements, then spice it up a little more if you like! —Ruth Aden, Polson, Montana
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Fold-Over Tortilla Bake

Here’s something a little different to shake up taco night. But don’t reserve this zippy dish for a weeknight—it’s perfect for potlucks and serving company, too. something a little different from the usual tacos. It's special enough for potlucks or dinner guests. —Deborah Smith, DeWitt, Nebraska
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Skillet Chicken Fajitas

Fresh flavor with a flair describes this quick and easy recipe. Fajitas are just right for hot summer evenings when you want to serve something fun and tasty, yet keep cooking to a minimum. Try topping them with sour cream, guacamole or both. —Lindsay St. John, Plainfield, Indiana
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Mexican Turkey Roll-Ups

This is the perfect recipe when you're hungry for a dish with Mexican flavor and want to use turkey. These roll-ups are fun and so tasty, even kids like them. It's a different use for leftover turkey. —Marlene Muckenhirn, Delano, Minnesota
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Cobre Valley Casserole

We live in southeastern Arizona, in a part of the state known as Cobre Valley. Cobre is Spanish for copper, which is mined here. People in this area have enjoyed variations of this recipe for many years. —Carolyn Deming, Miami, Arizona
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Texas-Style Lasagna

With its spicy flavor, this dish is a real crowd-pleaser. It's great with side servings of picante sauce, guacamole and tortilla chips.— Effie Gish, Fort Worth, Texas
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Pork and Green Chile Casserole

I work at a local hospital and another job part time, so I'm always on the lookout for good, quick recipes to fix for my family. Some of my co-workers and I exchange recipes. This zippy casserole is one that was brought to a picnic at my house. People raved over it. —Dianne Esposite, New Middletown, Ohio
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Chicken Tortilla Bake

Mother frequently made this comforting chicken tortilla casserole when I was growing up. Our family would scrape the pan clean. Chicken, cheese and zippy green chiles are a mouthwatering mix.—Jerri Moror, Rio Rancho, New Mexico
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Tex-Mex Chicken Strips

I was looking for a way to amp up the flavor of regular chicken strips so I crushed up some leftover corn chips to create a crispy, flavorful coating. —Cynthia Gerken, Naples, Florida
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Fiesta Chicken

Chili powder and picante sauce add just the right dash to this hearty main dish. It's a snap to assemble since it uses convenience foods. —Teresa Peterson, Kasson, Minnesota
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Chorizo & Chipotle Stuffed Cabbage Cups

Our family and friends enjoy Polish recipes, and my hubby loves Mexican, too. I created delicious cabbage rolls that highlight the warm and inviting flavors of both cultures. —Brenda Watts, Gaffney, South Carolina
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Easy Chiles Rellenos Casserole

I love green chiles and cook with them often when I entertain. This easy version of the classic Mexican dish gives you big pepper taste in every meaty bite. —Nadine Estes, Alto, New Mexico
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Pork Tenderloin with Mango Relish

Colorful mango relish is a refreshing counterpoint to the “heat” in the meat rub I use to pep up a number of pork dishes. These roasted tenderloins are sure to turn out nice and juicy. —Gloria Bradley, Naperville, Illinois
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Potluck Taco Casserole

This is the dish I most often take to potlucks, and the pan comes home empty every time. It has the irresistible taco taste that everybody craves. —Kim Stoller, Smithville, Ohio
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Nacho Pie

In place of the ground beef and mozzarella cheese, consider topping this zesty pie with lean ground sausage and cheddar cheese. It tastes just as good.—LaVerna Mjones, Moorhead, Minnesota
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Burrito Bake

Back when I was in college, my roommate would frequently make this economical baked burrito casserole. It's so easy to put together, and one serving goes a long way. —Cindee Ness, Horace, North Dakota
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Black Bean Burritos

My neighbor and I discovered these delicious low-fat burritos a few years ago. On nights my husband or I have a meeting, we can have a satisfying supper on the table in minutes. —Angela Studebaker, Goshen, Indiana
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Chuck Wagon Tortilla Stack

I make this skillet specialty on those night when I'm craving southwestern fare. It's easy to cut and remove the pieces from the pan. —Bernice Janowski, Stevens Point, Wisconsin
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Taco Salad Casserole

This taco casserole recipe tastes like a taco salad and is a breeze to assemble. I crush tortilla chips to form a bottom layer, then spread on refried beans, a spicy meat mixture and cheese. —Rhonda McKee, Greensburg, Kansas
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Salsa Steak Garlic Toasts Exps Sdas18 214835 D03 27  2b 8

Salsa Steak Garlic Toasts

These open-faced steak sandwiches play up the popular combo of steak and garlic bread. The salsa, sour cream and garnish elevate it into quick, satisfying meal. Substitute chopped green onions or chives for the cilantro if desired. —Arlene Erlbach, Morton Grove, Illinois
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Steak Burritos

Slowly simmered all day, the beef is tender and a snap to shred. Just fill flour tortillas and add toppings for a tasty meal. —Valerie Jones, Portland, Maine
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Grilled Pork and Poblano Peppers

My husband and I entertain a lot in summer, and this has quickly become the most-requested dish. I usually serve it with Mexican rice and a tossed salad.
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Flavorful Chicken Fajitas

This chicken fajitas recipe is definitely on my weeknight dinner rotation. The marinated chicken in these popular wraps is mouthwatering. The fajitas go together in a snap and always get raves! —Julie Sterchi, Campbellsville, Kentucky
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Garlic Beef Enchiladas

Beef enchiladas are typically prepared with corn tortillas, but my husband, Jeff, and I prefer flour tortillas. I use them in this saucy casserole that has irresistible home-cooked flavor and a subtle kick. —Jennifer Standridge, Dallas, Georgia
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Taco-Filled Pasta Shells

I've been stuffing pasta shells with different fillings for years, but my family enjoys this version with taco-seasoned meat the most. The frozen shells are so convenient, because you can take out only the number you need for a single-serving lunch or family dinner. Just add zippy taco sauce and bake. —Marge Hodel, Roanoke, Illinois
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Nacho Chicken Exps Chbz19 14424 B10 23 6b 2

Nacho Chicken

I have been serving this rich and zippy chicken casserole for years, and it's a favorite of my family and friends. It disappears quickly at bring-a-dish gatherings, too. —Thom Britton, Three Rivers, Michigan
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Tortilla Pie

My husband and I enjoy this southwestern take on lasagna because it’s not as dense or heavy as traditional layered dishes made with pasta. Our two daughters enjoy the mild flavor. —Lisa King, Caledonia, Michigan
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Southwest Pasta Bake

Fat-free cream cheese and reduced-fat cheddar make this creamy casserole lower in fat and calories. It's a good way to get our kids to eat spinach in "disguise". —Carol Lepak of Sheboygan, Wisconsin
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Beef 'n' Bean Torta

This zesty dish is a favorite of mine because it has a wonderful Southwestern taste and is easy to prepare. I serve it on nights when we have only a few minutes to eat before running off to meetings or sports events. —Joan Hallford, North Richland Hills, Texas
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Taco Noodle Dish

I got creative while we were housebound during a snowstorm one winter...and used ingredients I had on hand to come up with this hearty casserole. Later, I modified it so it has less fat and fewer calories. —Judy Munger, Warren, Minnesota
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Beef N Rice Enchiladas Exps Ghbz18 24178 E08 15 7b 5

Beef 'n' Rice Enchiladas

With a toddler in the house, I look for foods that are a snap to make. Loaded with beef, cheese and a flavorful rice mix, these enchiladas come together without a fuss. But they’re so good that guests think I spent hours in the kitchen. —Jennifer Smith, Colona, Illinois
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Ole Polenta Casserole

With plenty of ground beef and cheese, this layered bake goes over big on the dinner table. Adjust the amount of hot pepper sauce to suit your taste.—Angela Biggin, Lyons, Illinois
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Black Bean And Rice Enchiladas Exps Tohvme20 27448 B01 23 1b 6

Black Bean and Rice Enchiladas

I love Mexican food, but I'm always looking for ways to make it more healthy. I "renovated" a dish that I have enjoyed in restaurants to suit my taste and lifestyle. —Christie Ladd, Mechanicsburg, Pennsylvania
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Refried Bean Tostadas

For a change of pace, you can substitute purchased tostada shells for tortillas or add more lettuce and use taco salad shells. —Taste of Home Test Kitchen
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Beef Nacho Pie Exps22504 Omrr2777383c07 24 6b Rms 3

Beef Nacho Pie

I like to spend time in the garden, so I look for recipes that don't require hours in the kitchen. This savory southwestern pie has a short list of ingredients and is quick to prepare. —Doris Gill, Sargent, Nebraska
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Chicken-Stuffed Cubanelle Peppers

Here's a different take on traditional stuffed peppers. I substituted chicken for the beef and used Cubanelle peppers in place of the green peppers that are usually featured in such a dish. —Ron Burlingame, Canton, Ohio
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Easy Chicken Enchiladas

This chicken enchiladas recipe is so quick and easy, and I always receive a ton of compliments. It quickly becomes a favorite of friends whenever I share the recipe. Modify the spiciness with the intensity of the salsa and the green chiles to suit your taste. —Kristi Black, Harrison Township, Michigan
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Vegetarian Tortilla Lasagna Exps Sscbz18 41045 E08 30 6b 6

Vegetarian Tortilla Lasagna

You won't miss the meat in this savory delight. The layered main course is as tasty as it is impressive. Serve warm wedges alongside tortilla chips or a green salad.—Connie L McDowell, Greenwood, Delaware
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Slow-Cooked Enchilada Dinner

This layered Southwestern meal just can't be beat. It gets its spicy flavor from green chilies, chili powder and cumin. Using a slow cooker liner inside of the cooker makes it easier to lift and remove the meal so it can be cut into individual wedges. —Judy Ragsdale, Queen City, Texas
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Chicken Tamales Exps Hc17 50905 C12 16 2b 6

Chicken Tamales

I love making these homemade tamales. They take a little time to make but are so worth the effort. I usually make them for Christmas, but my family wants them more often, so I freeze a big batch. —Cindy Pruitt, Grove, Oklahoma
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Fiery Stuffed Poblanos Exps Thfm18 85609 C09 14 7b 14

Fiery Stuffed Poblanos

I love southwest-inspired cuisine, but the dishes are often unhealthy. As a dietitian, I try to come up with nutritious twists on recipes, which is how these stuffed peppers were born. —Amber Massey, Coppell, Texas
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Refried Bean Taco Pizza Exps Gbbz19 36656 E11 27 9b 8

Refried Bean-Taco Pizza

I like to make pizza, and this one is my favorite. I use a ready-to-use pizza crust when time is tight. If you like taco salad, you'll love this. —Mary Detweiler, Middlefield, Ohio
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Tender Salsa Beef

This is my Mexican-style twist on comfort food. To keep it kid-friendly, use mild salsa. —Stacie Stamper, North Wilkesboro, North Carolina
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Smothered Burritos

My brother-in-law teased that I only knew five ground beef recipes. I proved him wrong with my inventive spicy burritos. —Kim Kenyon, Greenwood, Missouri
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Chicken and Olive Mole Casserole

My southwestern chicken casserole makes the perfect party dish when you're looking for something a little out of the ordinary. The mole sauce lends an authentic flavor, and folks are always pleasantly surprised to taste a little sweetness from the chocolate. —Barbara White, Livingston, Texas
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Taco Cornbread Casserole Exps 13x9bz19 165634 E10 10 3b 12

Taco Cornbread Casserole

A whole can of chiles adds fire to this cornbread casserole. For less heat, you can use just enough of the can for your taste. —Lisa Paul, Terre Haute, Indiana
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Pork Quesadillas with Fresh Salsa

I threw this together one night when I was in the mood for quesadillas but didn't feel like going out. The homemade salsa is so fresh and wonderful, you'll absolutely want to double the recipe. —Adam Gaylord, Natick, Massachusetts
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Shrimp Enchiladas with Green Sauce

I started making these enchiladas last year during the Lenten season. It allows my family to observe Lent and still enjoy Mexican food. When I brought it to school, my co-workers couldn't get enough of it.—Mari Acedo, Chandler, Arizona
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Mom's Spanish Rice

My mom is famous for her Spanish rice recipe, the ultimate comfort food. When I want a taste of home, I whip up this dish. Punch up the flavor with a little lime and extra chili powder. —Joan Hallford, North Richland Hills, Texas
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Chicken Verde Quesadillas

I used the corn, peppers and zucchini in my fridge to create these quick and easy quesadillas. Dollop with sour cream and you're good to go. —Julie Merriman, Seattle, Washington
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Frito Pie

Frito pie is legendary in the Southwest for being spicy, salty and cheesy fabulous. Here’s my easy take on this crunchy classic. —Jan Moon, Alamogordo, New Mexico
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Chili-Stuffed Poblano Peppers

While exploring Mexican restaurants, I tasted chiles rellenos and wanted to make them at home. My husband and I teamed up to create this stuffed poblano peppers recipe, which is one of our favorites. —Lorrie Grabczynski, Commerce Township, Michigan
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Onion & Green Chile Enchiladas

When we have guests, they lobby for my famous enchiladas. I usually make a meatless version, but feel free to add cooked chicken. —Anthony Bolton, Bellevue, Nebraska
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Chicken Chiles Rellenos Casserole

My husband likes Mexican food and casseroles, so I combined the two. This chicken with poblanos and chiles satisfies our craving for dinner at a Mexican restaurant. —Erica Ingram, Lakewood, Ohio
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Green Chile Ribs

I like my food with a spicy kick; my wife does not. These ribs with green chiles suit her taste. For more firepower, add cayenne or jalapenos. —Guy Newton, Nederland, Colorado
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Double-Duty Layered Enchilada Casserole

Here's a heap of cozy comfort. The Taste of Home Test Kitchen took my recipe for chili without beans and turned it into a scrumptious enchilada casserole. —Molly Butt, Granville, Ohio
70 / 80

Grilled Beef Chimichangas

I created this recipe when I didn't have the ingredients for my go-to dish. After making this, it became my new favorite! —Jackie Burns, Kettle Falls, Washington
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Low & Slow Pork Verde

My family loves this versatile pork dish. We like to have it over a serving of cheesy grits, but it also goes well with rice or potatoes. Leftovers make an excellent starter for white chili. —Val Ruble, Ava, Missouri
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Deep-Dish Beef 'n' Bean Taco Pizza

My whole family enjoys this dish that tastes like a taco and looks like a deep-dish pizza. The thick tasty crust can handle lots of toppings, so load it up for a bright, fun meal. —Nancy Circle, Perkins, Oklahoma
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Ramona's Chilaquiles

A dear neighbor shared this recipe. She used to make it from scratch, but my version takes a few shortcuts. —Marina Castle Kelley, Canyon Country, California
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Chicken Tostada Cups

Several years ago I tried a version of these cups at a restaurant in Santa Fe, and I wanted to make my own spin. These are great for gatherings where you can let everyone add their own favorite toppings. —Marla Clark, Moriarty, New Mexico
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Shredded Beef Burrito Filling

Make your next office party a taco bar or burrito bar! Set out the beef in the slow cooker on warm, along with tortillas, bowls of shredded cheese, salsa, sour cream, and chopped lettuce, jalapenos, onions and tomatoes. For a variation, I make Beef & Bean burritos by mixing a can of refried beans into 3 or 4 cups of cooked beef filling. —Hope Wasylenki, Gahanna, Ohio
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Mexican Turkey Meat Loaf

Here's a zesty, flavorful meat loaf you can really sink your teeth into! Pair this with black beans, rice, green salad with lime vinaigrette or any of your favorite Tex-Mex sides. —Kristen Miller, Glendale, Wisconsin
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Farmers Market Enchiladas

These vegetarian enchiladas use a lot of garden favorites in a quick weeknight meal. Feel free to substitute whatever vegetables you have from your garden—yellow summer squash, eggplant and corn all taste great here, too. —Elisabeth Larsen, Pleasant Grv, Utah
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Slow-Cooker Chicken Enchilada Stuffed Peppers

Utilize leftovers and clean out the fridge by making these super simple and tasty stuffed peppers! This is an ideal weekend meal or a dish that you can put together quickly and let cook while you run errands. —Katie Jasiewicz, Belle Isle, Florida
79 / 80
Over The Border Shrimp Enchiladas Exps Thd18 50202 B08 02 7b 3

Over-the-Border Shrimp Enchiladas

These enchiladas have a bit of a kick, thanks to chili powder and green chiles, but the deliciously creamy sauce balances it all. —Beverly O'Ferrall, Linkwood, Maryland
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Smoky Sweet Potato And Black Bean Enchiladas Exps Thfm19 189973 E09 28 6b 3

Smoky Sweet Potato and Black Bean Enchiladas

My hearty, delicious, nutrient-packed vegetarian dish is amazingly healthy. Everyone I've made it for has loved it—even carnivores! I always make two batches and freeze one. You'll want to eat this every week! —Elizabeth Lindemann, Salem, Massachusetts

Rashanda Cobbins
When Rashanda’s not tasting and perfecting Taste of Home’s recipes, you’ll find this food editor sifting through our recipe collection, curating digital content or tracking the latest culinary trends. While studying for her bachelor’s degree in culinary arts, Rashanda interned in Southern Living’s test kitchen and later spent nearly a decade developing recipes and food content at ConAgra Brands. In her spare time, she loves scoping out local farmers markets and having picnics in the park.

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