9 Copycat Mexican Restaurant Recipes You Have to Try

Mexican cuisine is beloved for its bold flavors, vibrant colors, and diverse ingredients. Whether you crave the sizzling sound of fajitas, the creamy goodness of queso, or the hearty satisfaction of a burrito, these nine copycat Mexican restaurant recipes will bring your favorite dishes to your kitchen. Let’s dive into these mouthwatering recipes that are sure to impress your family and friends.

Flavorful Chicken Fajitas

Ingredients:

• 1 lb chicken breast, sliced into strips
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 large onion, sliced
• 2 tbsp olive oil
• 2 tbsp lime juice
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp garlic powder
• Salt and pepper to taste
• Tortillas, for serving

Preparation:

1. In a bowl, combine olive oil, lime juice, chili powder, cumin, garlic powder, salt, and pepper. Add the chicken strips and marinate for at least 30 minutes.
2. Heat a large skillet over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes.
3. Remove the chicken from the skillet and add the bell peppers and onion. Cook until tender and slightly charred, about 5 minutes.
4. Return the chicken to the skillet and toss with the vegetables until everything is heated through.

Serving Suggestions: Serve the chicken fajitas hot with warm tortillas, sour cream, guacamole, and salsa on the side. Enjoy a quick and easy weeknight dinner that’s bursting with flavor.

Copycat Chipotle Queso

Ingredients:

• 2 cups shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1 cup milk
• 1 tbsp cornstarch
• 1/4 cup diced tomatoes with green chilies
• 1/4 cup diced onion
• 1 jalapeño, finely chopped
• 1 tsp garlic powder
• 1 tsp cumin
• Salt to taste

Instructions:

1. In a bowl, toss the shredded cheeses with cornstarch.
2. In a medium saucepan, heat the milk over medium heat until it begins to simmer.
3. Gradually add the cheese, stirring constantly until melted and smooth.
4. Stir in the diced tomatoes, onion, jalapeño, garlic powder, cumin, and salt.
5. Continue to cook, stirring frequently, until the queso is thick and creamy.

Tips for Making Ahead: Prepare the queso up to a day in advance and store it in the refrigerator. Reheat gently on the stove or in the microwave, adding a splash of milk if needed to reach the desired consistency.

Copycat Taco Bell Cheesy Gordita Crunch

Ingredients:

• 1 lb ground beef
• 1 packet taco seasoning
• 1/4 cup water
• 1 cup shredded cheddar cheese
• 4 gordita flatbreads
• 4 crunchy taco shells
• 1/2 cup spicy ranch dressing
• Shredded lettuce
• Diced tomatoes

Preparation:

1. Brown the ground beef in a skillet over medium heat. Drain excess fat and add the taco seasoning and water. Simmer until thickened.
2. Heat the gordita flatbreads and crunchy taco shells according to package instructions.
3. Spread shredded cheese on each gordita flatbread and wrap it around a crunchy taco shell.
4. Fill each shell with seasoned beef, spicy ranch dressing, shredded lettuce, and diced tomatoes.

Assembly and Serving Tips: Serve immediately while the shells are still crunchy. Customize with your favorite toppings like jalapeños, sour cream, or extra cheese for a personal touch.

Salmon Tacos

Ingredients:

• 1 lb salmon fillets
• 1 tbsp olive oil
• 1 tsp chili powder
• 1 tsp cumin
• Salt and pepper to taste
• 8 small corn tortillas
• Zesty coleslaw (pre-made or homemade)
• Lime wedges
• Fresh cilantro, chopped

Cooking Method:

1. Preheat the oven to 400°F (200°C).
2. Place the salmon on a baking sheet lined with parchment paper. Drizzle with olive oil and sprinkle with chili powder, cumin, salt, and pepper.
3. Bake for 12-15 minutes or until the salmon is cooked through and flakes easily with a fork.
4. Warm the tortillas in a dry skillet over medium heat.

Toppings and Variations: Fill each tortilla with chunks of salmon and top with zesty coleslaw, a squeeze of lime juice, and fresh cilantro. For extra flavor, add slices of avocado or a drizzle of spicy mayo.

Cilantro-Lime Rice

Ingredients:

• 1 cup long-grain white rice
• 2 cups water
• 1 tbsp olive oil
• Juice of 1 lime
• 1/4 cup chopped fresh cilantro
• Salt to taste

Cooking Instructions:

1. In a medium saucepan, bring water to a boil. Add the rice, reduce heat to low, cover, and simmer for 18-20 minutes or until the water is absorbed and the rice is tender.
2. Fluff the rice with a fork and stir in the olive oil, lime juice, chopped cilantro, and salt.

Pairing Suggestions: Serve cilantro-lime rice as a side dish with fajitas, grilled kabobs, or any Mexican-inspired meal. Its bright, fresh flavors complement a variety of dishes.

Homemade Tortilla Chips

Ingredients:

• 10 small corn tortillas
• 2 tbsp vegetable oil
• Salt to taste
• Optional: Chipotle powder or other seasonings

Preparation:

1. Preheat the oven to 350°F (175°C).
2. Brush each tortilla with vegetable oil and stack them. Cut the stack into 6 wedges.
3. Spread the tortilla wedges in a single layer on a baking sheet. Sprinkle with salt and any additional seasonings.
4. Bake for 10-15 minutes or until the chips are golden and crispy, turning halfway through.

Seasoning Options: Experiment with different seasonings like chipotle powder, paprika, or garlic salt to customize your tortilla chips.

Seasoned Taco Meat

Ingredients:

• 1 lb ground beef or turkey
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp paprika
• 1/2 tsp oregano
• Salt and pepper to taste
• 1/4 cup tomato sauce
• 1/4 cup water

Cooking Method:

1. In a skillet, brown the ground meat over medium heat. Drain any excess fat.
2. Add the onion and garlic and cook until softened, about 2-3 minutes.
3. Stir in the chili powder, cumin, paprika, oregano, salt, and pepper.
4. Add the tomato sauce and water, and simmer until the mixture is thickened and well combined.

Usage Ideas: Use this seasoned taco meat for tacos, burritos, nachos, or taco salads. It’s a versatile filling that adds a burst of flavor to any dish.

Baked Chimichangas

Ingredients:

• 2 cups shredded cooked chicken or beef
• 1 cup salsa
• 1 cup shredded cheese
• 4 large flour tortillas
• 1 tbsp olive oil

Preparation:

1. Preheat the oven to 400°F (200°C).
2. In a bowl, combine the shredded meat, salsa, and cheese.
3. Divide the mixture among the tortillas, fold in the sides, and roll up each tortilla into a burrito shape.
4. Place the chimichangas seam-side down on a baking sheet. Brush with olive oil.
5. Bake for 20-25 minutes or until golden and crispy.

Customization Tips: Adjust the heat level by choosing a mild, medium, or hot salsa. Add black beans, corn, or rice to the filling for extra substance.

Spinach Burritos

Ingredients:

• 1 tbsp olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 4 cups fresh spinach, chopped
• 1 can black beans, drained and rinsed
• 1 cup cooked rice
• 1 cup shredded cheese
• 4 large flour tortillas

Cooking Instructions:

1. Heat olive oil in a skillet over medium heat. Add onion and garlic and sauté until softened.
2. Add the spinach and cook until wilted. Stir in the black beans and rice.
3. Divide the mixture among the tortillas, sprinkle with cheese, and roll up into burritos.

Serving Suggestions: Serve these spinach burritos with salsa, guacamole, or a dollop of sour cream. They’re an easy, nutritious meal that’s perfect for any time of day.