Give your rice some zip and zest with this Cilantro Lime Rice recipe! It might be inspired by Chipotle, but it tastes SO much better when you make it at home. Stuff it into burritos, add it to bowls, or serve it as the perfect Taco Night side!

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The easiest way to upgrade your rice!

On its own, rice is pretty ho-hum. It benefits from some jazzing up, whether it’s Lemon Rice, Turmeric Rice, or this cilantro lime rice recipe.

• By simply adding lime zest, juice, garlic, and cilantro, you’ll add bright, herbaceous flavor to your rice. It’s delish!
• While Tex-Mex dishes like Crockpot Mexican Chicken are a natural pairing for cilantro lime rice, it’s surprisingly versatile. I’ve been making it to serve with Caribbean, Middle Eastern, and Asian dishes like Green Curry too.
• Use my cooking technique and your rice will turn out delightfully fluffy. No soggy, clumpy rice here!

Everything about this cilantro lime rice recipe is easy-peasy, so I love adding it to my weekend meal prep routine. I’ll make a double batch and have it on hand for Steak Bowls and taco night!

How to Make Cilantro Lime Rice

Rinse the Rice. This removes the starchiness, giving you the nice, fluffy texture you want. Add the rice to a sieve and run cold water over it until the water running off is clear, not cloudy.

Bring to a Boil. Add the rinsed rice, water, and salt to a pan and bring to a boil over high heat.

Simmer. Reduce the heat to low, cover the pan, and simmer for 12 minutes. (I’ve got an entire primer on How to Cook White Rice for some additional tips!)

Steam. Remove the pan from the heat and let the rice sit inside (still covered!) for 10 minutes.

Finish. Add the lime zest and juice, garlic, and cilantro. Season with additional salt if needed and ENJOY!

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Cilantro Lime Rice

This homemade cilantro lime rice recipe might be inspired by Chipotle, but it tastes SO much better. Add it to burritos, bowls and more!

Course Side Dish

Cuisine American, Mexican

Prep Time 5 minutes minutes

Cook Time 12 minutes minutes

Resting Time 10 minutes minutes

Total Time 27 minutes minutes

Servings 4 servings (2 cups of rice)

Calories 172kcal

Author Erin Clarke / Well Plated

Ingredients

• 1 cup long grain rice I used Jasmine
• 1 ½ cups water or vegetable broth
• Pinch kosher salt omit if using broth
• 1 lime zest and juice
• 1 small clove garlic finely chopped
• ½ cup finely chopped fresh cilantro

Instructions

• In a sieve, rinse the rice well and drain, swishing it until the water runs clear. Add it to a medium saucepan with the water and salt.
  
• Bring to a boil uncovered, reduce the heat to low until you have a gentle simmer, then cover and reduce the heat all the way to low. Let gently simmer covered for 12 minutes (don’t peek!), then remove from the heat. Let steam 10 minutes, still covered.
  
• While the rice is still warm, stir in the lime zest (zest it directly over the pan), lime juice, garlic, and cilantro. Taste and adjust the seasoning as desired.
  

Notes

• TO STORE: Store the cilantro lime rice in an airtight container in the refrigerator for 3 to 4 days.
• TO REHEAT: Warm the rice in the microwave until it’s heated through.
• TO FREEZE: Pack the rice into airtight containers or freezer bags and freeze for up to 3 months. Thaw in the refrigerator before reheating.

Nutrition

Serving: 1(of 4) | Calories: 172kcal | Carbohydrates: 38g | Protein: 3g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 8mg | Potassium: 75mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 139IU | Vitamin C: 3mg | Calcium: 19mg | Iron: 0.4mg

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Kick off cozy season with an Apple Cider Margarita! Whether you pair it with other fall favorites or make a pitcher for taco night, this easy apple cocktail is guaranteed to please.

Apple cider and margaritas are a match made in autumnal heaven.

You know it’s fall when jugs of yummy, locally made apple cider start popping up at the grocery store. While I rarely purchase apple juice, I always pick up apple cider, because I adore the intensity of its pure, apple-icious flavor!

In addition to sipping right from a glass, apple cider is a fantastic addition to cocktails like this apple cider margarita (and you can use the rest for Apple Cider Mimosas and this Apple Cider Cocktail!)

• Like my Grapefruit Margarita and Watermelon Margarita, this apple cider margarita is all-caps EASY to make, and you don’t need eleventy-billion specialty liqueurs to mix it up. 
• The flavor? On point! This cocktail truly is the ideal mix of apple cider coziness and margarita refreshment, with apple cider and maple syrup to bring the fall vibes, lime juice for marg vibes, and orange liqueur to join the two together in perfect harmony.
• You can shake up a single margarita or make a pitcher for a party. I share options for both in the recipe card below.

Key Ingredients

You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.

• Tequila. I recommend using silver tequila which is un-aged; this means it has a crisp, clean flavor that doesn’t overshadow the apple cider.
• Apple Cider. The kind that’s cloudy, the color of crunchy fall leaves, and refrigerated. If you’re feeling especially ambitious, make your own Apple Cider!
• Maple Syrup. That’s pure maple syrup, friends, not breakfast syrup! Darker maple syrups have more intense maple flavor.
• Orange Liqueur. Such as Cointreau. A classic addition to margaritas, but also an excellent complementary flavor to apple cider.
• Lime Juice. Freshly squeezed is a must!
• Garnishes. Apple slices, cinnamon sticks, and star anise.
• For the Rim. If you’d like to do the optional rim, you’ll need sugar, cinnamon, flaky salt, and either maple syrup or a lime wedge to help the dry ingredients stick.

How to Make an Apple Cider Margarita

Rim the Glass. Mix together the sugar, cinnamon, and salt on a small plate. Brush the rim of a margarita glass with maple syrup or rub a lime wedge along the rim. (Be careful, because the cinnamon mixture will stick to every part that’s wet!) Then, dip the rim and add ice to the glass.

Shake It. Add ice to a cocktail shaker (or jar if you don’t have a cocktail shaker), then pour in the tequila, apple cider, orange liqueur, and lime juice. Shake-shake-shake for 30 seconds.

Finish. Pour the apple cider margarita into the prepared glass, garnish as desired, and ENJOY!

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Apple Cider Margarita

Made with tequila, orange liqueur, maple syrup and lime juice, this easy apple cider margarita is the perfect mix of cozy and refreshing!

Course Drinks

Cuisine American, Mexican

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 1 cocktail

Calories 223kcal

Author Erin Clarke / Well Plated

Ingredients

For 1 Margarita:

• 2 ounces silver tequila
• 2 ounces apple cider look for some in the refrigerated section, not shelf stable
• 1 teaspoon pure maple syrup
• ½ ounce orange liqueur such as cointreau
• ½ ounce freshly squeezed lime juice 1 tablespoon, about ½ lime
• Apple slices, cinnamon sticks, whole star anise for garnish

For the Rim (optional):

• 1 tablespoon granulated sugar
• ¾ teaspoon ground cinnamon
• 2 teaspoons flaky salt
• Pure maple syrup or lime wedge

Instructions

• To rim the glass, on a small plate mix together the sugar, cinnamon, and salt. Brush the rim of the glass with pure maple syrup (or run a lime wedge around the outside to moisten it if you prefer a less sweet option). Dip into the cinnamon mixture to rim. Fill the glass with ice.
  
• Fill a cocktail shaker with ice, then add the tequila, apple cider, maple syrup, orange liqueur, and lime juice. Shake vigorously for at least 30 seconds to combine, then strain into the prepared glass.
  
• Garnish with apple slices, a cinnamon stick, and star anise as desired. Enjoy immediately.
  

Video

Notes

TO MAKE A PITCHER: Scale up the ingredients as needed. Add the tequila, apple cider, maple syrup, orange liqueur, and lime juice to a pitcher and stir until the maple syrup is dissolved. Chill for at least one hour, then pour into rimmed glasses with ice. Note that because this version isn’t shaken, it will be slightly stronger, but probably not noticeably so.

Nutrition

Serving: 1cocktail | Calories: 223kcal | Carbohydrates: 17g | Protein: 0.1g | Fat: 0.1g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.03g | Potassium: 95mg | Fiber: 0.2g | Sugar: 14g | Vitamin A: 8IU | Vitamin C: 5mg | Calcium: 14mg | Iron: 0.1mg

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The next time you are tasked with feeding a large group, might I suggest a triple batch of Taco Soup? It’s an easy, delicious, and quick budget meal everyone will love!

A budget-friendly dinner done in just 10 minutes!

I’m not precisely sure what it is about many Mexican-inspired recipes that allow them to taste so good for so little dinero, but this easy taco soup is the concept incarnate.

A mere read of the ingredients—white beans, corn, tomatoes, and spices—may leave you skeptical, but trust me, it is excellent!

This taco soup boasts a tantalizing Southwest flavor (like this Crockpot Chicken Enchilada Soup), and the lovely contrast of the creamy beans with the crunchy chips pleases with every bite.

While this taco soup is by no means comparable to a truly authentic Mexican recipe or a stew that has been simmering on the stove all day, when you are looking for a quick, healthy, and tasty meal, it is hard to find a recipe better suited for the task (although, this Vegetarian Chili is equally as wonderful).

Key Ingredients

You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.

• White Beans. Packed with protein and loaded with fiber, the white beans make this easy taco soup filling and satisfying. (They’re also my secret ingredient in this Mexican-inspired Breakfast Quesadilla.)
• Diced Tomatoes. Lend this simple soup bold and robust tomato flavor. Try fire-roasted tomatoes for a little extra heat and depth if you’d like some extra pizzaz.
• Mexican Corn. While fresh or frozen corn is usually my preference (like in this Grilled Corn Salad), in this case, canned Mexican corn is a great option since it contributes tons of extra flavor without needing to spend extra cash.
• Water. When preparing soup on a budget, water is the obvious choice for a cooking liquid because it’s FREE. Plus it’s calorie-free and sodium-free too!.
• Parsley. Adds color and freshness.
• Spices. Other taco soups often call for a packet of taco seasoning or ranch powder. While delicious, they’re often packed with sodium. Instead, this recipe calls for a homemade spice blend of cumin, chili powder, oregano, garlic powder, and onion powder.

Recipe Variations

• Taco Soup with Ground Beef or Turkey. If you like, you can sauté lean ground beef or ground turkey on the side, pat it dry, then stir it into the soup at the end. (Or try this Healthy Turkey Chili.)
• Taco Soup with Chicken. Stir in some cooked, shredded chicken to the soup while it simmers. Here’s How to Cook Shredded Chicken.
• Taco Soup with Black Beans. Swap the white beans for black beans.

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Taco Soup

An easy taco soup recipe with beans, tomatoes, and corn that's healthy, vegetarian, and budget-friendly. It's ready in just 10 minutes!

Course Soup

Cuisine American, Mexican

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 6 servings

Calories 81kcal

Author Erin Clarke / Well Plated

Ingredients

• 2 cans Great Northern Beans (14-ounce cans) rinsed and drained
• 1  can diced tomatoes in their juices (28 ounces)
• 1 can Mexican-style corn (14 ounces) drained
• 1 cup water
• 2 tablespoons chili powder
• 2 teaspoons dried parsley flakes
• 2 teaspoons ground cumin
• ¾ teaspoon dried oregano
• ¾ teaspoon garlic powder
• ¾ teaspoon onion powder
• ¾ teaspoon kosher salt
• ½ teaspoon ground pepper
• Toppings: Crushed tortilla chips freshly grated cheese (I like sharp cheddar), sour cream or plain non-fat Greek yogurt, freshly chopped cilantro, avocado

Instructions

• Combine all of the ingredients in a large, deep soup pot over medium heat. Stir to combine.
  
• Continue heating until warmed through. Taste, adding additional salt and pepper as desired. Serve hot with desired toppings.
  

Video

Notes

• TO STORE: This easy taco soup may be kept in the fridge for up to 5 days when stored in an airtight container.
• TO FREEZE: Store easy taco soup in a freezer-safe container for up to 3 months. Defrost overnight in the fridge before heating.
• TO REHEAT: Warm chilled soup on the stovetop until heated through. You may also warm in the microwave for several minutes until steaming.

Nutrition

Serving: 1(of 6) without toppings | Calories: 81kcal | Carbohydrates: 19g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Potassium: 339mg | Fiber: 3g | Sugar: 4g | Vitamin A: 942IU | Vitamin C: 12mg | Calcium: 48mg | Iron: 2mg

Juicy, tender, and super-flavorful, this Cilantro Lime Chicken has a bright, zesty marinade and short ingredient list. You can enjoy it on its own, with a side of rice, or use it for meal bowls, salads, tacos, and more!

Meet your new favorite way to do chicken!

Chicken breasts (like these Baked Chicken Breasts!) are always a good choice for weeknight dinners, but lately I’ve been opting for chicken thighs.

They’ve got that extra juiciness to them, which makes them richer. And this cilantro lime chicken recipe is especially scrumptious!

• A simple marinade infuses the chicken thighs with zippiness and makes them extra juicy and tender. It’s a fun way to switch it up from my go-to Chicken Thigh Marinade
• Lime juice adds a vibrant, bright flavor, honey balances it with a little bit of sweetness, and a combination of cumin, garlic, and fresh cilantro brings layers of depth and dimension.
• Add the optional Cilantro Lime Crema and this cilantro lime chicken can be creamy too!

Because this cilantro lime chicken can be served so many different ways (I share some ideas later in this post!), it’s a recipe that never gets old!

How to Make Cilantro Lime Chicken

Marinate. Whisk together the marinade ingredients and then add the mixture to a zip-top bag with the chicken thighs. Refrigerate for at least 1 hour or up to 8 hours. (After 8 hours, the acid in the marinade will begin to break down the proteins in the chicken, making the texture unappetizing.)

Prep for Cooking. Let the chicken come to room temperature for 10 minutes while you heat a skillet over medium-heat.

Cook the Chicken. Add a tablespoon of oil, then cook the chicken for 4 minutes on the first side. Flip and cook the other side until the chicken reaches 165 degrees F. You can also grill the chicken!

Finish. Let the cooked chicken rest on a plate, covered, for 5 minutes. Serve with lime wedges, cilantro, and crema. ENJOY!

Alternate Cooking Methods: Grilling & Baking

I love the easy stovetop cooking method for this cilantro lime chicken, but that’s not the only way to cook it!

Baked Cilantro Lime Chicken

• Preheat oven to 425 degrees F.
• Line a baking sheet with parchment paper or lightly grease a baking dish.
• Remove the chicken from the marinade and arrange in a single layer.
• Bake for 18–22 minutes, or until the thickest part of the chicken reaches 165 degrees F. If you’d like, broil for 2 to 3 minutes for a nice browning and caramelization.
• Let the chicken rest for 5 minutes, then serve.

Grilled Cilantro Lime Chicken

• Preheat grill to medium-high and lightly oil the grates.
• Remove chicken from marinade and place it on the grill, smooth-side down.
• Grill for 4–6 minutes per side, depending on thickness, until the chicken reaches 165 degrees F.
• Let the chicken rest for 5 minutes, then serve.

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Cilantro Lime Chicken

Juicy and ultra-flavorful, this easy cilantro lime chicken recipe is fantastic on its own, with rice, or in meal bowls, salads, and tacos!

Course Dinner, Main Course

Cuisine American, Mexican

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 1 hour hour

Servings 3 -4 servings

Calories 465kcal

Author Erin Clarke / Well Plated

Ingredients

• 1 ¾ pounds boneless skinless chicken thighs
• Zest and juice of 2 limes about 1 tablespoon zest and 1/4 cup juice, plus additional wedges for serving
• 2 tablespoons extra virgin olive oil
• 1 tablespoon honey
• ½ teaspoon ground cumin
• ½ teaspoon kosher salt
• ¼ teaspoon ground black pepper
• 2 cloves garlic minced
• ⅓ cup roughly chopped fresh cilantro leaves and tender stems
• 1 tablespoon canola oil or similar neutral oil for cooking the chicken
• Cilantro Lime Crema

Instructions

• Place the chicken thighs in a shallow dish or ziptop bag.
• In a bowl, stir together the lime zest, lime juice, cilantro, olive oil, garlic, honey, cumin, salt, and pepper. Until fairly smooth. Pour over the chicken and turn to coat evenly. Refrigerate to marinade for 1 hour, or refrigerate for up to 8 hours.
  
• When ready to cook, remove the chicken from the refrigerator and let stand at room temperature for at least 10 minutes. Heat a large cast iron on similar sturdy skillet over medium high heat. Once the skillet is hot (a drop of water should bead up and dance on the surface), add 1 tablespoon canola oil and swirl to coat.
• With tongs, remove the chicken thighs from the marinade, shaking off any excess, and lower into the skillet, smooth-side down. Let cook on the first side undisturbed for 4 minutes (don’t peek!). Flip the chicken and cook on the other side until the chicken reaches 165°F on an instant read thermometer, about 3 to 5 minutes more. Remove to a plate, cover, and let rest 5 minutes. Sprinkle generously with fresh cilantro and serve with lime wedges and the crema on the side
  

Notes

• TO STORE: Store leftover cilantro lime chicken in an airtight container for up to 4 days.
• TO REHEAT: Reheat this chicken in the microwave, in a skillet set over medium heat, in the air fryer, or in a 350ºF oven. The extra fat in chicken thighs help them stay moist when reheated. When microwaving, I like to cut the thighs into a few pieces first.
• TO FREEZE: Transfer leftovers to an airtight container or freezer-safe bag and store in the freezer for up to 3 months. Thaw overnight in the refrigerator and reheat using one of the methods mentioned above.
• GRILL IT INSTEAD: Marinade the chicken as directed, then prepare according to my recipe for Grilled Chicken Thighs.

Nutrition

Serving: 1(of 3) | Calories: 465kcal | Carbohydrates: 7g | Protein: 51g | Fat: 25g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 251mg | Potassium: 678mg | Fiber: 0.2g | Sugar: 6g | Vitamin A: 189IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 3mg

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With a creamy lime dressing, tender roasted sweet potatoes and black beans, this easy Mexican Salad recipe is the healthy salad of my dreams!

A meal prep salad with Tex-Mex flair.

Crisp, flavorful, and filling, this easy Mexican salad recipe is the perfect blend of textures and flavor (like this Mexican Pasta Salad).

• From the creamy black beans to the tender, spiced sweet potatoes, this salad is packed to the brim with exceptionally delicious ingredients.
• Once you’ve prepped this healthy Mexican salad, it’s an easy and delicious on-demand meal (much like my Roasted Vegetable Salad). I’ve included tips for prepping the salad in advance below, including how to make this a jarred salad for lunch.
• This modern take on a traditional Mexican salad keeps core Tex-Mex flavors and ingredients but gives them a wholesome spin (like this popular Taco Skillet). It’s packed with good-for-you ingredients that will help keep you satisfied for longer.

Key Ingredients

You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.

For the Salad:

• Pepitas. Contribute a satisfying crunch.
• Sweet Potatoes. Sweet potatoes keep this salad filling and satisfying while adding a lovely sweetness to contrast the spicy notes of this salad.
• Spices. A traditional blend of Southwest flavors, including cumin and chili powder, perfectly seasons the sweet potatoes. (I use a similar seasoning for this Sweet Potato Black Bean Salad.)
• Romaine. My pick for a hearty salad green that won’t overpower the other ingredients. You can swap the romaine for a different salad green of your choice.
• Black Beans. Lends this vegetarian Mexican salad (and this Black Bean Corn Salad) plenty of plant-based protein.
• Tomatoes. For color, moisture, and traditional Mexican flair.
• Jalapeño. Kick up the heat.
• Cilantro. For freshness and authentic Mexican flavor.

For the Dressing:

• Greek Yogurt. Helps make the dressing creamy and tangy.
• Lime Juice. For acidity and brightness.
• Garlic + Spices. A bit of garlic and cumin adds depth.

How to Make Mexican Salad

Toast the Pepitas. Don’t let them burn!

Roast the Potatoes. While they roast, you can wash and chop the other Mexican salad vegetables.

Prepare the Dressing. Adjust the seasonings as needed.

Combine the Lettuce and Dressing. Make sure it’s evenly moistened.

Add the Remaining Ingredients. Toss to coat, top with tortilla chips, and ENJOY!

Meal Prep Options

• Assemble, But Don’t Dress. You can prep all the ingredients (except the tortilla chips) and keep them separate or mixed together. Prepare the dressing, but leave it off the Mexican salad for now. I recommend waiting to add the dressing until a few hours before you serve it and waiting to add the tortilla chips until just before serving so they stay crunchy.
• Prep the Pepitas and Potatoes. Just toast your pepitas and roast the sweet potatoes ahead of time. Store the sweet potatoes in the refrigerator for up to 3 days and pepitas at room temperature. Having these two ingredients ready cuts down the prep time for nights when you’re in a hurry.
• Mason Jar Salad. For a Mexican salad jar, prepare all ingredients, but do not add the dressing or tortilla chips. Add the dressing to the bottom of a large container or individual mason jars, then layer the salad ingredients on top. Place your desired amount of tortilla chips in a ziptop bag, and store outside of the refrigerator until serving. When ready to enjoy your Mexican salad jar, shake up the prepared container to toss the ingredients with the dressing. Sprinkle with your tortilla chips, and enjoy!

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Mexican Salad

The BEST Mexican salad! This easy Mexican salad with creamy lime dressing and sweet potatoes is healthy, vegetarian, and versatile.

Course Dinner, Main Course, Salad, Side Dish

Cuisine Mexican

Prep Time 25 minutes minutes

Cook Time 20 minutes minutes

Total Time 45 minutes minutes

Servings 6 servings (as a side) or 4 (as a main)

Calories 262kcal

Author Erin Clarke / Well Plated

Ingredients

For the Salad:

• ¼ cup raw pepitas
• 2 medium sweet potatoes peeled and chopped into 1-inch chunks (about 2 pounds or 5 cups raw or 3 ⅓ cups roasted)
• 2 tablespoons extra-virgin olive oil
• ¾ teaspoon ground chili powder
• ½ teaspoon ground cumin
• ½ teaspoon smoked paprika
• ½ teaspoon kosher salt
• 1 large head romaine lettuce chopped (about 6 cups)
• 1 pint cherry tomatoes halved
• 1 can reduced-sodium black beans (15 ounces) drained and rinsed
• 1 small jalapeño* thinly sliced (about ¼ cup)
• 1 small bunch radishes thinly sliced (about 1 cup)
• ¼ cup chopped cilantro packed
• Crumbled feta cheese or goat cheese, or queso fresco (optional, for serving)
• Tortilla strips or crushed chips (optional, for serving)
• Sliced avocado (optional, for serving)

For the Dressing:**

• ⅔ cup nonfat plain Greek yogurt
• 2 tablespoons extra-virgin olive oil
• Zest and juice of 1 medium lime (about 1 teaspoon finely grated lime zest, plus 2 tablespoons fresh juice)
• 1 clove minced garlic
• ½ teaspoon kosher salt
• ½ teaspoon ground cumin

Instructions

• Preheat the oven to 325°F. Spread the pepitas in a single layer on an ungreased baking sheet. Place in the oven and toast until the pepitas turn darker (they'll be a deep goldish brown) and are fragrant, about 8 to 10 minutes. Remove from the oven and carefully transfer the pepitas to a small plate or bowl. Set aside. Increase the oven temperature to 450°F.
  
• On a rimmed baking sheet (I use the same one I toasted the pepitas on to save a dish; just brush it off first), toss sweet potatoes with the olive oil, chili powder, cumin, smoked paprika, and salt until evenly coated. Spread into an even layer and roast until browned and tender, 20 to 22 minutes, stirring once halfway through. Let cool slightly.
  
• Meanwhile, whisk together the dressing ingredients: Greek yogurt, olive oil, lime zest and juice, garlic, salt, and cumin. Taste and adjust seasoning as desired. The dressing should taste very bright and limey—its flavor will mellow once tossed with the other ingredients.
  
• In a large bowl, place the chopped romaine hearts. Drizzle with about 1/4 cup of the dressing and toss to moisten.
  
• Add the sweet potatoes, beans, jalapeño, radish, and cilantro, then drizzle on another 1/4 cup of dressing. Toss to coat. Sprinkle with tortilla strips. Enjoy, with extra dressing as desired.
  

Video

Notes

• *JALAPEÑO NOTE: For a more mild salad, you can remove the seeds and membrane from the pepper if desired. You may also omit the jalapeno entirely if you’re particularly sensitive to spicy foods.
• **DRESSING NOTE: This recipe yields about 3/4 cup of dressing. Leftover dressing can be refrigerated for up to 3 days in an airtight storage container.
• MAKE IT VEGAN/DAIRY FREE: Swap a non-dairy yogurt for the Greek yogurt or use the dressing from this Grilled Corn Salad instead; omit the cheese.
• TO STORE: Mexican salad may be kept in an airtight storage container for up to 3 days. If possible, store your dressing in a separate container, and keep your tortilla chips outside of the refrigerator to keep crisp.
• TO MAKE AHEAD: You can prep all the ingredients for the salad (except the tortilla chips) and keep them separate or mix them together. Prepare the dressing, but store it separately from the Mexican salad ingredients. I recommend waiting to add the creamy cilantro lime dressing until a few hours before you serve it and waiting to add the tortilla chips until immediately before serving, so they stay crunchy.
• See the full blog post above for more tips on making this Mexican salad for meal prep!

Nutrition

Serving: 1(of 6); about 2.75 cups without optional toppings | Calories: 262kcal | Carbohydrates: 33g | Protein: 10g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.003g | Cholesterol: 1mg | Potassium: 760mg | Fiber: 8g | Sugar: 6g | Vitamin A: 11718IU | Vitamin C: 28mg | Calcium: 93mg | Iron: 3mg

What to Serve With Mexican Salad

• Chicken. Whether you add it to your salad or enjoy it on the side, this Crockpot Mexican Chicken is a delicious option.
• Tacos. Pair this salad with Shrimp Tacos or Tempeh Tacos for a hearty meal.
• Cornbread. Mexican Cornbread or Jalapeno Cornbread would be tasty with this salad.
• Margaritas. Treat yourself to this Spicy Margarita Recipe or keep it light with a Skinny Margarita.

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Ground Beef Enchiladas are a Tex-Mex classic, ready to please the whole family with a meaty filling, plenty of cheese, and all your favorite toppings. Bonus: this is the perfect make-and-freeze dinner recipe too, so you might want to make double!

Ground beef makes enchiladas extra satisfying!

There are endless ways to do enchiladas, from Green Chile Chicken Enchiladas to Vegetarian Enchiladas and Instant Pot Chicken Enchiladas, but if you’re looking for the version that packs max satisfaction, without a doubt it’s these ground beef enchiladas. 

• Ground beef is one of the most versatile, affordable proteins, and it cooks fast. I like to buy it in bulk, then freeze in 1-pound increments so I can whip up any of these Quick and Easy Ground Beef Dinner Ideas.
• Like Ground Beef Quesadillas, the spiced ground beef filling is always a crowd-pleaser, especially with picky eaters. Kids who gobble up Ground Beef Tacos will love these enchiladas too!
• Not only are these beef enchiladas easy to make, they’re also fantastic for meal prep and for freezing. If you’re looking for that go-to recipe to make for your friends and neighbors when they have a new baby or are feeling under the weather, look no further: this is the ONE.

Key Ingredients

You’ll find the full list of ingredients in the recipe card below, but here are some of the most important.

• Enchilada Sauce. I use my Homemade Enchilada Sauce, which is super easy to make. I love storing batches of in the freezer so I have it on hand when I need it! That said, canned is totally fine too.
• Ground Beef. I use lean ground beef to keep the enchiladas from getting overly greasy.
• White Onion. White onion is more pungent than yellow or red, but if you have either of those on hand, you can use those instead.
• Garlic. I use fresh garlic instead of garlic powder for a sassier garlic flavor.
• Jalapeño Pepper. If you’re cooking for kids or picky eaters, you can scale this down or leave it out. You can then serve the enchiladas with Pickled Jalapeños or hot sauce for those who want to add some heat.
• Seasonings. Chili powder, cumin, and oregano make the ground beef taste like taco meat, without the taco seasoning packets.
• Sharp Cheddar Cheese. Cheddar is the most common choice for Tex-Mex ground beef enchiladas, but you can use a Mexican blend or Monterey Jack if you prefer, or pepper jack for a little kick.
• Corn Tortillas. The traditional tortilla for making enchiladas. While you can use flour tortillas, they end up absorbing the enchilada sauce and can take on a weird, bloated texture. Be warned!
• Toppings. Like green onions, cilantro, sour cream or Greek yogurt, sliced avocado, Guacamole, and whatever you like on your enchiladas!

My Tips for Perfect Ground Beef Enchiladas

• Shred Your Own Cheese. It’s meltier and gooey-er, and you’ll get the most epic cheese pulls. Bags of shredded cheese from the grocery store are treated with an anti-clumping agent that makes it not as melty.
• Don’t Skip Warming the Tortillas. Cold or room temperature corn tortillas are likely to tear when you roll them up. Warming them in the oven is less cumbersome than heating them one at a time, and they’ll be nice and pliable for rolling into tasty beef enchiladas.
• Roll Them Tight. You want the enchiladas to be round, not flat and oblong. So roll them tight and then crowd them close together in the pan to keep them from unrolling.
• Get a Head Start. You can assemble these ground beef enchiladas a day ahead of time. Just keep them in the fridge until you’re ready to eat, then let them sit at room temperature while you preheat the oven.

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Ground Beef Enchiladas

With a meaty filling and lots of cheese, these easy ground beef enchiladas are a guaranteed hit. Great for freezing and meal prep too!

Course Main Course

Cuisine Mexican

Prep Time 30 minutes minutes

Cook Time 15 minutes minutes

Total Time 45 minutes minutes

Servings 4 -6 servings (16 enchiladas)

Calories 492kcal

Author Erin Clarke / Well Plated

Ingredients

• 15 ounces Homemade Enchilada Sauce or 1 (15-ounce) can enchilada sauce
• 1 tablespoon canola oil or similar neutral cooking oil, plus additional as needed
• 1 pound lean ground beef
• 1 medium white onion diced
• ¾ teaspoon kosher salt
• ¼ teaspoon ground black pepper
• 3 cloves garlic minced
• 1 jalapeño pepper seeds and membranes removed, finely chopped
• 3 tablespoons chili powder
• 1 ½ teaspoons ground cumin
• 1 teaspoon dried oregano
• 1 ½ cups shredded sharp cheddar cheese divided
• 16 corn tortillas
• Nonstick cooking spray
• Chopped green onions and cilantro for serving
• Sour cream or plain Greek yogurt for serving

Instructions

• Place a rack in the center of your oven and preheat to 400°F. Spread ½ cup of the sauce in a thin layer in the bottom of a 9×13-inch baking dish.
• In a large skillet, heat the oil over medium high. Once it’s hot and shimmering, add the ground beef, onion, salt, and pepper. Cook, breaking apart the meat with a wooden spoon, until it’s browned and nearly cooked through, about 5 minutes.
  
• Add the garlic, jalapeno, chili powder, cumin, and oregano. Cook for 2 minutes, until the spices and garlic are very fragrant and no pink remains. Taste and adjust the salt and pepper as desired. Remove from the heat. Stir in ¾ cup of the cheese
  
• Coat a rimmed baking sheet with nonstick spray and spread the tortillas into an even layer on the sheet (it’s fine if they overlap). Coat tops lightly with nonstick spray. Pop into the oven and bake for 5 minutes, until the tortillas are warm and pliable.
  
• Assemble the enchiladas: Once you can handle the tortillas safely, spread about ¼ cup of the beef filling down center of each tortilla. Roll the tortilla tightly like a sleeping bag around filling, then place seam side down in dish. Repeat, creating two long rows of 7 enchiladas each (snuggle them in close).
  
• Pour the remaining sauce over the top, spread around a bit with the back of a spoon, then sprinkle with the remaining ¾ cup cheese. Bake until the enchiladas are hot and bubbly, 15 to 20 minutes. Sprinkle generously with the green onions and cilantro. Let cool a few minutes before serving with sour cream.
  

Notes

• TO STORE: Store leftovers in an airtight container for 3 to 4 days.
• TO FREEZE: Freeze wrapped tightly in casserole dish or transfer smaller portions to an airtight container. Store in the freezer for up to 2 months; thaw in the refrigerator before reheating.
• TO REHEAT: Warm in a casserole dish covered with foil in a 350ºF oven until the enchiladas are completely heated through. The microwave also works.

Nutrition

Serving: 1(of 4) | Calories: 492kcal | Carbohydrates: 63g | Protein: 33g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 70mg | Sodium: 1581mg | Potassium: 782mg | Fiber: 11g | Sugar: 10g | Vitamin A: 2547IU | Vitamin C: 9mg | Calcium: 141mg | Iron: 6mg

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Sweet, juicy, tart, and salty, this Watermelon Margarita recipe is a summertime classic. I share how to make a single marg just for you, or a pitcher for a crowd!

A refreshing cocktail to enjoy all summer long!

Margaritas are a year-round cocktail for sure, and you’ll definitely find me sipping on a Skinny Margarita or Grapefruit Margarita from January to December.

But I think margs really shine in the summer thanks to their light, refreshing, and bright flavor.

With watermelon season upon us, I wanted to whip up some watermelon margaritas for Ben and myself to enjoy with Shrimp Tacos and Mexican Street Corn Salad for dinner…and then I realized they were just too good not to share!

• These watermelon margaritas are perfect if you don’t have a fully stocked liquor cabinet since you only need tequila—no orange liqueur! 
• I have instructions for making a single margarita (or double it for you and your significant other), but you can also make a pitcher that serves 6. And that can also be scaled up for a bigger party!
• The flavor is nicely balanced between the sweetness of watermelon and the tart lime juice. Tajîn will add a little bit of heat to the rim or go all out and make it spicy with some jalapeño (a la my reader favorite Spicy Margarita Recipe).

Watermelon Margarita Variations

• Make It Frozen. This method works for the big batch recipe. Freeze the watermelon cubes, then when you’re ready to make the margaritas, blend all the ingredients in your blender. You can either skip the ice cubes (since the frozen watermelon will do the job) or add a few ice cubes to balance the flavor and make it frostier, if needed.
• Add Basil. Add a sprig of basil to the cocktail shaker to infuse your watermelon margarita with basil flavor. Garnish with a sprig of basil too!
• Make It Minty. Swap the basil for fresh mint.
• Add Some Smokiness. Swap the tequila for mezcal, which has a smoky flavor.

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Watermelon Margarita

Sweet, juicy, tart and salty, this easy watermelon margarita recipe is a summertime classic made with fresh lime, watermelon, and tequila.

Course Drinks

Cuisine American, Mexican

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 1 (or 6, for a pitcher)

Calories 180kcal

Author Erin Clarke / Well Plated

Ingredients

For the Watermelon:

• 2 ½ cups 1-inch cubed watermelon
• 2 tablespoons light agave nectar or simple syrup

For a Single Margarita:

• ¼ cup watermelon juice
• 2 ounces silver/blanco tequila 3 tablespoons
• 1 ounce freshly squeezed lime juice (about 1 small lime) 2 tablespoons
• 1 thin slice jalapeno optional
• Kosher or margarita salt or Tajin for the rim
• To garnish: fresh lime slices, small slice of melon, jalapeno
• Ice

For a Whole Pitcher (6 drinks):

• 1 batch watermelon juice about 1 ½ cups
• 12 ounces silver/blanco tequila (1 ½ cups)
• 6 ounces freshly squeezed lime juice (about 6 small limes) ¾ cup

Instructions

• Rim the glass(es): Run a lime wedge around the edge to moisten the rim of the glass, then dip in salt or Tajin. Fill with ice.
  
• Make the watermelon juice: Place the cut melon cubes and agave in a blender and puree until very smooth. If it's pulpy, pass it through a mesh strainer, using a big spoon to squish the liquid through. Discard the pulp. You should be left with about 1 1/2 cups juice.
  
• For a single margarita: fill a cocktail shaker with ice. Add watermelon juice, lime juice, tequila, and a jalapeno slice (if using). Shake for 30 seconds, then strain into a prepared glass. Enjoy immediately, garnished as desired.
• For a pitcher: Add the lime juice and tequila to the blender with the watermelon juice and pulse to combine. Transfer to a serving pitcher if desired. Pour into prepared glasses or refrigerate until ready to serve, up to 6 hours. Immediately before serving, give the mixture a vigorous stir, then pour into ice-filled glasses. Garnish as desired.
  

Nutrition

Serving: 1margarita | Calories: 180kcal | Carbohydrates: 13g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.03g | Potassium: 104mg | Fiber: 0.4g | Sugar: 9g | Vitamin A: 375IU | Vitamin C: 15mg | Calcium: 8mg | Iron: 0.2mg

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If you like your quesadillas cheesy with a little extra satisfaction, these Ground Beef Quesadillas deserve a spot on your menu! They’re easy to make and PACKED with big flavor and meatiness. The whole family will LOVE this weeknight-friendly recipe.

An easy dinner your whole family will devour!

You know how everyone runs to the table on Tuesday when you’re making Ground Beef Tacos for dinner? These ground beef quesadillas have the same effect. (Yes, Ben did run to the table when I set them out.)

• Whether they’re classic cheese quesadillas, Mushroom Quesadillas or my Chicken Quesadilla Recipe, quesadillas are a little like tacos in that they’re a universal crowd-pleaser and come in a tortilla. But add ground beef and they’re not just cheesy, they pack in lots of protein to make them super satisfying (so do Ground Beef Enchiladas)!
• The ground beef is browned with chili powder, cumin, garlic powder, and tomato paste, giving it Tex-Mex taco filling vibes. 
• These are not thin, wimpy quesadillas. They are THICK. I added as much cheese and beef as I could without making the quesadillas impossible to flip.

Serve these with Guacamole, sour cream, and Salsa Roja, then dig in!

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Ground Beef Quesadillas

These ground beef quesadillas are packed with cheese and meat to make them extra satisfying. Easy to make and done in under 30 minutes!

Course Main Course

Cuisine Mexican

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 4 quesadillas

Calories 492kcal

Author Erin Clarke / Well Plated

Ingredients

For the Ground Beef Quesadillas:

• 1 tablespoon olive oil
• 1 pound lean ground beef
• 1 tablespoon tomato paste
• 1 ½ tablespoons chili powder
• 1 teaspoon ground cumin
• ½ teaspoon garlic powder
• ½ teaspoon kosher salt
• ¼ teaspoon ground black pepper
• ¼ cup water
• 2 cups shredded cheese divided – use Monterey jack, pepper jack, Mexican blend cheese, or a mix
• 4 large whole wheat tortillas or tortillas of choice
• Oil, butter, or nonstick spray for cooking the quesadillas

Toppings (Optional):

• Sour cream or plain Greek yogurt
• Guacamole
• Salsa
• Chopped fresh cilantro

Instructions

• In a large skillet, heat the oil over medium-high heat. Add the ground beef. Let it sizzle in a single piece for 2 minutes (getting a little crust on the bottom makes it easier to break up), then with a wooden spoon, sturdy heatproof spatula, or meat chopper, being to break it into small pieces.
  
• Add the tomato paste, chili powder, cumin, and garlic powder. Stir continuing to break the meat into small pieces. Continue cooking until the beef is browned and cooked through. This process will take 5 to 7 minutes. Pour in the water and stir, scraping up any stuck on bits. Remove from the heat.
  
• For each quesadilla, top half of a tortilla with 1/4 cup cheese. Spread one-quarter of the beef over the top (it will seem like a lot but we don’t want a skimpy beef quesadilla). Top with another 1/4 cup cheese.
  
• In a large nonstick skillet, melt a little butter (or coat with cooking spray; you can also leave it uncoated if the skillet is nonstick; personally I find a little butter totally worth it for the flavor and crispiness). Swirl to coat the pan, then carefully place 1 quesadilla the pan so the folded edge runs down the center. Lay a second quesadilla down beside it facing the opposite direction so it fits in the skillet nicely.
• With the back of a spatula, gently press down on the tops of the quesadillas to flatten them (if some of the cheese oozes out, even better! it will become crisp and YUM). Cook on the first side until golden and crisp, adjusting the heat as needed so the quesadillas brown but do not burn, about 4 minutes.
• Carefully flip and cook the other side for about 2 minutes more, until both sides are a lightly crisp golden brown.
  
• Let the quesadillas cool on a cutting board for a few minutes (or place on a wire rack set atop a baking sheet and keep warm in a 200 degrees F oven while you finish the remaining batches). When ready to serve, with a sharp knife or pizza cutter, slice into 3 or 4 pie-shaped wedges. Enjoy hot with toppings.

Notes

• TO STORE: Refrigerate leftover filling in an airtight container for up to 4 days, or wrap assembled and cooked quesadillas in foil and refrigerate them for 2 to 3 days.
• TO REHEAT: Heat quesadillas in a nonstick skillet over medium heat to warm the filling and recrisp the outsides.
• TO FREEZE: Leftover filling can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.

Nutrition

Serving: 1(of 4) | Calories: 492kcal | Carbohydrates: 27g | Protein: 43g | Fat: 24g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.4g | Cholesterol: 105mg | Potassium: 559mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1286IU | Vitamin C: 1mg | Calcium: 753mg | Iron: 5mg

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