27 Tex-Mex Recipes That Are Meaty, Cheesy, and Margarita-y
Though the line between Mexican and Tex-Mex cooking is becoming more and more blurred, you can usually count on your food being "Tex-Mex" if it's got a lot of beef, cheese, and cumin. Emphasis on the cheese. Fajitas, enchiladas, nachos, even waffles, the list goes on and on ... but here are 27 of our favorites.
Alex Lau1/27Tex-Mex-Style Beef Enchiladas
These are the enchiladas that the entire Bon Appétit Test Kitchen fought each other for. Let’s just say there won’t be leftovers.
- Laura Murray2/27
Bob Armstrong Chile con Queso
A legendary layered dip from Matt’s El Rancho in Austin, Texas, of taco meat, queso, guacamole, sour cream, and pico de gallo.
- Brandon Harman3/27
Pocho Taco
The nostalgic ground meat filling has obvious upgrades; the charred tomato salsa should be in heavy rotation.
- Alex Lau4/27
BA’s Best Beef Chili
Three kinds of dried chiles add just the right amount of smoky heat, and three cuts of beef deliver robust flavor, succulent richness, and a varied texture.
- 5/27
One-Skillet Corn Chilaquiles
This recipe makes just enough salsa verde to coat one bag of chips, but it's so tasty and versatile that we always make a double batch. If you can, choose a heftier chip that will hold up when stirred into the sauce.
- Photo by Alex Lau, Food Styling by Judy Mancini6/27
Margarita
You’ll notice there’s no triple sec. Trust us, it’s better this way.
- Peden & Munk7/27
Tex-Mex Breakfast Waffle Nachos
It’s breakfast! It’s brunch! It’s a snack! It’s a glorious mess. And in case you’re wondering, the waffles are pretty amazing just on their own.
- Photo by Laura Murray, styling by Judy Mancini8/27
Mezcal-Marinated Fajitas
The mezcal and fish sauce in these fajitas make for a surprisingly good combination. You’ll get a smoky, earthy flavor from the mezcal, while the fish sauce adds a little funk and saltiness. If you prefer, use any kind of chopped up chicken or pork in place of the skirt steak.
- Michael Graydon + Nikole Herriott9/27
Taco Norteños with Bacon-Fat Flour Tortillas
Three words: bacon-fat tortillas.
- Marcus Nilsson10/27
Mezcal Paloma
If you use mezcal, choose a mild one that is not too smoky, like Amarás.
- Peden + Munk11/27
Queso Fundido
If you can find Chihuahua cheese for this, use it! If not, Monterey Jack can be subbed. Not the same, but still crazy good!
- Alex Lau12/27
Fully Loaded Black Bean Nachos with Red and Green Salsas
You might have more of the salsas than you need; serve them on the side for dipping.
- 13/27
Skirt Steak Fajitas with Grilled Cabbage and Scallions
The vegetables should still have plenty of bite when you pull them off the grill; you want a mix of textures between the tender steak, crisp toppings, and soft tortillas.
- Gentl & Hyers14/27
Schmaltz-Refried Pinto Beans
Most store-bought lard (the traditional fat in refried beans) is nearly flavorless, unlike chicken fat, which is delicious and readily available.
- Photograph by Isa Zapata, Food Styling by Taneka Morris, Prop Styling by Emma Ringness16/27
Beef Picadillo Puffy Tacos
For the trademark steam pockets, you have to use fresh tortillas.
- Mar a del Mar Sacasa Ennis Inc17/27
Egg and Chorizo Burritos
These hearty, delicious burritos only need 5 ingredients to put together!
- Eva Kolenko18/27
Avocado Margarita
Inspired by the quintessential version served at Curra’s Grill in Austin. Trust us, it’s good!
- Danielle Walsh20/27
Chorizo–Sweet Potato Breakfast Tacos
Look for Mexican chorizo in your butcher’s case next to the other fresh sausages, and don’t be afraid to include those delicious, crispy bits from the pan.
- 21/27
Creamy Queso with Chorizo
In defense of Velveeta: It might be lowbrow, but its texture is supreme.
- Peden + Munk22/27
Turkey Barbacoa Tacos with Black Beans
Authentic barbacoa is a daylong event involving a whole animal and an underground fire pit. This take is easier and totally delicious.
- Danny Kim23/27
Salsa Roja Asada
For the best char, preheat your pan for at least five minutes. (And you might want to open a window—it’s going to be smoky.)
- Photo by Christina Holmes24/27
Nachos with All the Fixings
Layering the chips and fillings is key for an optimal cheese-to-crunch ratio.
- Marcus Nilsson25/27
Pickled Beef Tostadas with Tomatillo Salsa
You can also try this technique with leftovers, such as grilled steak or roast beef (no need to grill before marinating).
- Matt Duckor26/27
Sloppy Tacos
The only thing better than Sloppy Joes for dinner is taco night. This hybrid is the best of both worlds.
- Alex Lau27/27
Horchata Semifreddo
Normally served cold as a sweet cinnamon-and-rice drink, horchata translates seamlessly to this creamy dessert.