It's not exactly easy to distinguish between traditional Mexican fare and the Mexican-inspired dishes conceived in the southwestern United States. When the term Tex-Mex started getting tossed around, it often referred to a cheapened, watered-down interpretation of Mexican staples that relied on convenience foods smothered in processed cheese. Today, Southwestern food has evolved into its own subset of Mexican cuisine — chef Rick Bayless has even identified the Southwest U.S. as a culinary region of Mexico, and rightfully so, given the area's large Mexican-American population and proximity to northern Mexico.
In a general sense, Tex-Mex cuisine tends to include more beef, cheese, and cumin than what you'll find in Mexico. This roundup definitely features recipes with those ingredients, like Beef and Cheese Red Chile Enchiladas. We also have dishes with uniquely American ingredients such as Hatch chiles (don't miss our Hatch Chiles Rellenos). Taste your way through the Southwest with these recipes for short rib chili, charred cauliflower tacos, three-cheese nachos, and more.
01of 24
Hatch Chiles Rellenos
Hatch chiles stand out for their balanced sweet heat that takes on a subtle smokiness and buttery quality once roasted. Here, recipe developer Paige Grandjean (whose aunt married into the Franzoy family, who first commercialized Hatch chiles in the early 1900s) uses the roasted chiles to make chiles rellenos, oozing with asadero cheese.
Get the Recipe
02of 24
Short Rib Chili
Fresh jalapeños, smoky chipotles in adobo, and fruity ancho chile powder give this thick, meaty chili layers of heat, while red wine and tomato add acidity to balance out the richness of the tender short ribs. For a more budget-friendly option, substitute cubed beef chuck roast for the short ribs.Homemade pickled red onions provide a colorful, tasty, crunchy topping.
Get the Recipe
03of 24
Crispy Cheese Burritos with Chorizo and Eggs
When Richard Chang was chef and owner of Tacos La Tehuanita truck in Los Angeles, he wowed crowds with his burnt-cheese-roll taco, made by griddling cheese until crisp and rolling it up around various fillings. This version pairs chorizo-studded black beans and eggs with creamy avocado for richness.
Get the Recipe
04of 24
Beef and Cheese Red Chile Enchiladas
Dipping warm corn tortillas in freshly made red chile sauce infuses each rolled enchilada with the smoky-sweet flavor of New Mexico chiles. The hearty cumin-scented beef and cheese filling stands up well to the bold sauce. For a quicker vegetarian version, fill the tortillas with an ounce of melty cheese, like queso Oaxaca or Monterey Jack.
Get the Recipe
05of 24
Three-Cheese Queso Nachos
Whether you're making this loaded tray of nachos for entertaining or the ultimate snack dinner, it's sure to impress. Each individual component takes this dish to the next level, from homemade pickled red onions and jalapeños to creamy queso made with Monterey Jack, white American, and goat cheese.
Get the Recipe
06of 24
Queso Flameado
In this irresistible snack, charred poblano pepper and pureed cilantro and serrano chiles serve as a built-in salsa, layering spicy, garlicky flavors into the rich, melted cheese. Flaming it with tequila makes the whole thing a little extra. The pickled carrots on top add acidity and brightness; feel free to substitute pickled jalapeño slices if you have some on hand.
Get the Recipe
07of 24
Easy Chicken Fajitas
Our easy chicken fajita recipe is a great Tex-Mex option for a family or large group of friends. Set up the components on a buffet, so everyone can pick and choose the toppings they want. If you like, feel free to swap in pork loin for the chicken.
Get the Recipe
08of 24
Charred Cauliflower Tacos with Romesco Salsa
A smoky, mildly spicy romesco salsa seeps into the filling of charred cauliflower florets in this well-balanced vegetarian taco from Nixta Taqueria in Austin, Texas, a.
Get the Recipe
09of 24
Frito Pie
Frito Pie is a glorious mess of corn chips, chili, cheese, and other toppings piled together — often right in the chip bag — for a satisfying meal that's perfect for tailgating or other casual get-togethers. Our recipe relies on homemade chili, which gets a bite and some bitterness from amber beer and sweetness and acidity from tomatoes.
Get the Recipe
10of 24
Avocado Burgers with Chile and Queso Fresco
There's nothing quite like a nicely seasoned, perfectly cooked, beautifully topped burger. This terrific one is sprinkled with a spice mix halfway through grilling; if you mix it in before cooking, the meat will get tough. Garnishes of crema and avocado add rich creaminess that pushes this burger over the top.
Get the Recipe
11of 24
Taco Dip
This recipe fromF&W culinary director at large Justin Chapple is a fun riff on seven-layer dip. Chapple takes the dip to another level by starting with a layer of super–flavorful ground beef that’s spiced with homemade taco seasoning.
Get the Recipe
12of 24
Baked Huevos Rancheros
Traditional huevos rancheros are fried eggs served over tortillas and smothered in sauce and cheese. Here, former F&W editor Grace Parisi bakes eggs, tortilla chips, and cheese with a seasoned tomato sauce in individual gratin dishes. For more sophisticated eaters, swap pepper Jack for the Monterey Jack to get a spicy kick.
Get the Recipe
13of 24
Tex-Mex Cavatappi
Flavors of the Southwest — cilantro, lime, chili, and salsa — come together here on corkscrew-shaped macaroni. Chunky salsa works as a great ready-made sauce for pasta.
Get the Recipe
14of 24
Potato and Poblano Taquitos
Taquitos mean “little tacos” in Spanish and will delight any snack lover. Roll a corn tortilla around your favorite filling, fry until crispy, and serve as a party appetizer. You can dip them in crema or other salsa, or serve alongside rice, beans, and pico for a festive meal.
Get the Recipe
15of 24
Texas Chile Short Rib Tacos
The sauce for these tender beef short ribs is intense. To round out the tang and heat from the tomatoes and chiles, cookbook authors Matt and Ted Lee add a little semisweet chocolate. “It’s mellow and sweet,” says Ted. “The chocolate puts everything in balance.”
Get the Recipe
16of 24
Pulled-Pork Tamales
These powerfully flavorful tamales are especially delicious thanks to espresso barbecue sauce. They're best served piping hot with a robust beer like a brown or red ale.
Get the Recipe
17of 24
Chipotle Shrimp Tostadas
For this Southwestern-inspired dish, shrimp are tossed with chipotle chile powder, grilled, then layered on top of crunchy fried corn tortillas and crisp, citrusy slaw.
Get the Recipe
18of 24
Charro Beans
“Most people prefer margaritas either frozen or on the rocks. In Texas, it's the same with refried beans versus charro,” says chef Tim Love. Refried beans are made with mashed pintos; for charro — a Tex-Mex take on pork and beans — the beans are served whole in a spicy broth.
Get the Recipe
19of 24
Zucchini, Corn, Black Bean, and Jack Cheese Quesadillas
The grated zucchini and defrosted frozen corn that fill these tasty quesadillas contain a lot of moisture. Drain them on paper towels for a few minutes before using; otherwise, you'll end up with soggy tortillas. Serve the quesadillas with spicy salsa.
Get the Recipe
20of 24
Nacho Burgers
These juicy burgers from star chef Bobby Flay are topped with a cheese sauce (including both Monterey Jackandpecorino), as well as salsa, sliced pickled jalapeños, and blue corn tortilla chips.
Get the Recipe
21of 24
Blood Orange Margaritas
Sweet-tart blood oranges lend an intense citrus flavor and gorgeous blush color to this beloved co*cktail, but standard navel oranges will also work here.
Get the Recipe
22of 24
Meat-Stuffed Poblanos with Cilantro-Lime Sauce
A tangy cilantro-lime sauce brings brightness to rich stuffed peppers.
Get the Recipe
23of 24
Spicy Turkey Posole
Posole is a hearty Mexican soup or stew made with hominy (dried corn kernels with the hull and germ removed) and pork or poultry. The recipe is an excellent way to use up leftover turkey.
Get the Recipe
24of 24
Quick Chicken and Cheese Tamales
Here, store-bought rotisserie chicken and cheddar cheese are mixed into a quick dough, then wrapped in plastic before they're steamed.
Get the Recipe