49 Make-Ahead Mexican Recipes

From the Recipe Creator: My best friend and I created this recipe together because we wanted a meal that’s easy to prepare, affordable and nutritious. We both have hectic schedules, so when we’re feeling crunched for time, it’s a relief to have these wholesome enchiladas waiting for us in the freezer. —Holly Baber, Seattle, Washington

From the Recipe Creator: With its spicy flavor, this dish is a real crowd-pleaser. It's wonderful with side servings of picante sauce, guacamole and tortilla chips.— Effie Gish, Fort Worth, Texas

From the Recipe Creator: We've lived in Arizona for decades, so Mexican-style cooking has become the same as "Arizona-style cooking" for us. Nothing tastes better than chili-spiced pork with tortillas. —Anne Fatout, Phoenix, Arizona

From the Recipe Creator: My daughter helped me come up with this recipe when we wanted a one-dish meal that was different than a casserole. This pie slices nicely and is a fun and filling dish. —Debra Dohy, Massillon, Ohio

From the Recipe Creator: I was planning a party and thought it might be fun to try a different kind of avocado salsa. This recipe was an absolute success. Scoop it up with chips, spoon it over chicken or steak, or eat it on its own! —Susan Vandermeer, Ogden, Utah

From the Recipe Creator: I use a clear glass dish to show off my hash brown bake. The bold pepper, cilantro, cumin and garlic make this potato-egg casserole extraordinary. —Jeanne Holt, Mendota Heights, Minnesota

From the Recipe Creator: Honey butter tastes so yummy spread over these hot and snappy jalapeno cornbread muffins. They're delicious with soups, stews and chili. —Mary Thomas, Hugo, Minnesota

From the Recipe Creator: This soup delivers a big bowl of fresh comfort—just ask my husband. Toppings like avocado, sour cream and tortilla strips are a must. —Heather Sewell, Harrisonville, Missouri

From the Recipe Creator: I'm a health fitness specialist and personal trainer, so I know how important it is to make smart food choices to fuel my day. These fast and filling tostadas are packed with lean protein, fiber and a good dose of veggies. Have them any night of the week. —Julie Huntington, Memphis, Tennessee

From the Recipe Creator: I first tried tres leches cake while I was in Ecuador several years ago. Since then, I’ve changed it up by adding some of my favorite ingredients, namely chocolate and coconut. This version also has a splash of rum for an adults-only treat. —Lisa Varner, El Paso, Texas

From the Recipe Creator: Here's a kid-friendly dish so flavorful and fun, nobody is likely to guess that it's also lower in fat. It's a great family supper for busy weeknights! —Anne Thomsen, Westchester, Ohio

From the Recipe Creator: I love the way the tortilla strips puff up when this is baked. It is a terrific no-fuss recipe that everyone in my family enjoys, even the meat lovers. —Barbara Burge, Los Gatos, California

From the Recipe Creator: I love spicy food, so I think this chili really hits the spot. If you are sensitive to chile peppers, start out with one or two chipotles and go up from there. —Steven Schend, Grand Rapids, Michigan

From the Recipe Creator: I love Mexican food, but not the high calorie count that often comes with it. This easy dish is healthy, delicious and a definite crowd pleaser! I like to serve the chicken with warm tortillas, rice, beans and salsa. For an equally awesome dish, you can substitute beef or pork for the chicken. —Heather Walker, Scottsdale, Arizona

From the Recipe Creator: I've made quite a few tacos in my day, but you can't beat the tender filling made in a slow cooker. These are by far the best pork tacos we've had—and we've tried plenty. Make the mango salsa from scratch if you have time! Yum. —Amber Massey, Argyle, Texas

From the Recipe Creator: This busy-day chili is packed with flavor. We make it ahead and freeze some to eat later. —Marisela Segovia, Miami, Florida

From the Recipe Creator: I love sharing our humble and hearty soup made with beef, cabbage and green chiles. A blast of cilantro gives it a sunshiny finish. —Michelle Beal, Powell, Tennessee

From the Recipe Creator: 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

From the Recipe Creator: We shared these flavor-packed tacos with friends from church who came over to help us move. They're so good, I put them on my blog, manilaspoon.com! The slow cooker makes this recipe extra easy, and I love that whenever I make it, I'm reminded of the wonderful people back in Michigan. —Abigail Raines, Hamden, Connecticut

From the Recipe Creator: This dessert makes an impressive presentation. The flour tortillas take on a subtle flavor sprinkled with cinnamon-sugar, and they make a pleasing combination with cornflakes. Everybody loves ice cream for dessert. —Milbert Fichter Pittsburgh, Pennsylvania

From the Recipe Creator: 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

From the Recipe Creator: A homestyle Tex-Mex casserole is all it takes to gather the whole family around the dinner table. With its popular flavors and bubbly cheese topping, there is never a need to worry about leftovers. —Celine Weldy, Cave Creek, Arizona

From the Recipe Creator: My mom's favorite cake is tres leches, a butter cake soaked in three kinds of milk. I developed a no-fuss version that’s rich and tender. —Marina Castle Kelley, Canyon Country, California

From the Recipe Creator: 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

From the Recipe Creator: A lime juice marinade really perks up these grilled steaks, and the snappy, light citrus salsa is a super change from the usual heavy steak sauce. I brighten up winter meals by broiling the meat and serving it this way. —Kathleen Smith, Pittsburgh, Pennsylvania

From the Recipe Creator: Mashed squash helps make this chowder creamy but not heavy, and it's a favorite way to get barley on the table. My kids even ask for leftovers for lunch. —Pamela Cleghorn, Campbellsburg, Indiana

From the Recipe Creator: These spiced balls are a yummy twist on a traditional favorite. Sometimes I add mini chocolate chips to the dough and, after baking, dip the cooled cookies in melted almond bark. —Joanne Valkema, Freeport, Illinois

From the Recipe Creator: I found something similar to this years ago and have recently added my own spin. Here’s the outcome: an easy, cheesy meal your family can't get enough of. We don't have to tell them it's healthy. —Deborah Williams, Peoria, Arizona

From the Recipe Creator: Easy and cheesy, my go-to casserole for action-packed mornings has made many appearances at holiday breakfasts, potlucks and even my daughter's college apartment to feed her hungry roommates. —Patty Bernhard, Greenville, Ohio

From the Recipe Creator: One family member likes Italian; another likes Mexican. They’ll never compromise when this is on the menu. —Tia Woodley, Stockbridge, Georgia

From the Recipe Creator: After we spent the night at our friends’ house in Arizona, we awoke to the tantalizing aroma of an egg souffle. It brings back wonderful memories. —Pat Coyne, Las Vegas, Nevada

From the Recipe Creator: This chicken enchilada recipe is one of the first dishes I created and cooked for my husband right after we got married. He was so impressed! We fix these creamy enchiladas for friends regularly. —Melissa Rogers, Tuscaloosa, Alabama

From the Recipe Creator: Use your slow cooker for this meaty Cuban classic, which offers bold flavors without a lot of hands-on time. —Denise Nyland, Panama City, Florida

From the Recipe Creator: To me, nothing sparks up a meal more than the smoky flavor of roasted green chiles. This is a quick and easy recipe, and I usually have the ingredients on hand, so when I don’t know what to fix for dinner, I make this quiche. —Linda Miritello, Mesa, Arizona

From the Recipe Creator: Chicken thighs are a juicier, less expensive alternative to boneless, skinless chicken breasts. They're used to perfection in this Mexican-inspired dish. —Jeanne Trudell, Del Norte, Colorado

From the Recipe Creator: Tacos and pasta come together in this zesty dish my family demands. It's cheesy, a tad spicy, and you can ring that dinner bell in no time. —Amber Willard, Slinger, WI

From the Recipe Creator: We created this ice cream cake to mimic the popular dessert in many Mexican restaurants without the deep frying. It’s a no-fuss treat that feeds a crowd, and it’s conveniently made ahead. —Taste of Home Test Kitchen

From the Recipe Creator: When I'm expecting company for brunch, the menu often features this tried-and-true casserole. With ham, eggs and plenty of cheese, the enchiladas are flavorful, hearty and fun. And they're easy to assemble the day before. —Gail Sykora, Menomonee Falls, Wisconsin

From the Recipe Creator: Here's a twist on classic meat loaf. You can make these loaves ahead, and they’ll last for a few days. Make meat loaf sandwiches with the leftovers, buns and a little Monterey Jack cheese. —Tasha Tully, Owings Mills, Maryland

From the Recipe Creator: At our house, low-and-slow recipes have to have kid and husband appeal, plus good marks for nutrition. This chipotle chicken wins in both categories. Use leftovers for zippy barbecue pizzas or burritos. —Tamra Parker, Manlius, New York

From the Recipe Creator: The beauty of my Mexican strata is that you can change it depending on the veggies you have on hand. I make mine most often with corn and pico de gallo. —Lisa Huff, Wilton, Connecticut

From the Recipe Creator: I discovered the wonderful anise flavor of biscochitos, which are traditional cookies of New Mexico. I created my own version with maraschino cherries and fresh cranberries. —Mary Shivers, Ada, Oklahoma

From the Recipe Creator: The combination of spices is key to this slow-cooked pork—it's my family's favorite burrito filling. The aroma that fills the air as the pork slowly simmers is like a Mexican restaurant. A perfect recipe for tailgate parties. —Valonda Seward, Coarsegold, California

From the Recipe Creator: The prep work for this chili is easy thanks to several pantry staples. It’s loaded with shredded chicken and beans. The spicy heat can be tamed a bit with cool sour cream. —Fred Lockwood, Plano, Texas

From the Recipe Creator: This layered tortilla dish is not only delicious, but it's a real timesaver because it's put together the night before. The tomato slices provide a nice touch of color. I like to serve this crowd-pleasing casserole with muffins and fresh fruit. —Barbara Waddel, Lincoln, Nebraska

From the Recipe Creator: I'm always thankful when I can pull such a delicious soup together in under 30 minutes. —Amy McFadden, Chelsea, Alabama

From the Recipe Creator: This mouthwatering southwestern burrito recipe makes enough for two casseroles, so you can enjoy one today and freeze the other for a busy weeknight. They're super to have on hand for quick meals or to take to potlucks. —Sonya Nightingale, Burley, Idaho.

From the Recipe Creator: My grandma loved these so much, she would hide them from my grandpa! I think of her every time I make a batch. Like Mexican spice? Try stirring in a little chili powder. —Michele Lovio, Thousand Oaks, California