Throwing a party? These Mexican potluck ideas feature incredible flavors and approachable cooking techniques. In fact, most recipes require little more than a skillet, slow cooker or casserole dish.
1/61
Texas Taco Dip Platter
From the Recipe Creator:
When I'm entertaining, this colorful dish is my top menu choice. My friends can't resist the hearty appetizer topped with cheese, lettuce, tomatoes and olives. —Kathy Young, Weatherford, Texas
This recipe combines ground beef, ranch-style beans and tomatoes to create a combination of sweet, acidic and umami flavors. Served with a handful of tortilla chips, this Mexican-style dip will go fast!
2/61
Copycat Chili’s Salsa
From the Recipe Creator:
Make this copycat salsa as chunky as you want by blending it more or less with your food processor. With a nice kick from jalapeño peppers, it tastes just like Chili's iconic appetizer. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
This copycat Chili’s salsa recipe proves that re-creating your favorite restaurant recipes doesn’t have to be complicated. You need only a few pantry staples, a good blender and tortilla chips!
3/61
Mango Habanero Salsa
From the Recipe Creator:
This lush, chunky salsa is bright blend of fragrant mango, crunchy red pepper and onion, fiery habanero pepper and zesty lime. It's delicious on shrimp or fish tacos, black bean burgers, or with grilled jerk chicken. —Taste of Home Test Kitchen
Mango habanero salsa—a vibrant blend of juicy mango, crunchy red pepper and onion, fiery habanero pepper and zesty lime—is perfect for dipping chips or serving atop fish.
4/61
Smoked Salsa
Smoky, vibrant and packed with fresh flavors, this salsa adds a bold twist to any meal or snack.
5/61
Arbol Chile Salsa
From the Recipe Creator:
Rehydrated dried arbol chiles add a robust kick and smokiness to this complex, vibrant salsa. Use this smooth salsa in a layered bean dip, to accompany fajitas, to top breakfast tacos or to create dishes like chilaquiles. —Taste of Home Test Kitchen
Tired of the salsa recipe you always use? Chile de Arbol salsa takes just 25 minutes to make, and everyone loves it.
6/61
Hot Corn Dip
From the Recipe Creator:
A flavorful mixture of vegetables and cheese, this hot corn dip is great to share at a party. I assemble it in the morning and serve it later. —Pam Gauld, Watkinsville, Georgia
This uber-cheesy dip is a party favorite and tastes fantastic beside light, protein-rich mains, like easy shrimp tacos. It’s made with a mayonnaise base, but you can always swap in sour cream or Greek yogurt.
7/61
Pineapple Salsa
From the Recipe Creator:
This mouthwatering salsa features fresh pineapple and a handful of seasonings. Serve it with tortilla chips or atop grilled chicken or fish for a jazzed-up meal.—Suzi LaPar, Wahiawa, Hawaii
Pineapple is a classic topping for tacos al pastor, one of the most popular tacos for late-night excursions in Mexico City. To pick your best pineapple, look for those that feel firm and heavy for their size. When you give it a whiff, it should have a fragrant aroma.
8/61
Mango Salsa
From the Recipe Creator:
Delightfully fresh and fun to prep, this juicy and vibrant salsa is a ray of sunshine in a bowl. Serve it with chips, fish tacos or grilled salmon. —Taste of Home Test Kitchen
Loaded with mango, bell pepper and jalapeno, mango salsa is one of our favorite toppers for fish tacos and grilled chicken.
9/61
Pickle de Gallo
From the Recipe Creator:
This pickle de gallo recipe is anything but ordinary. Tangy diced pickles and pickle juice are added to fresh pico de gallo for a condiment that’s bursting with flavor. Try it on hot dogs, tacos, nachos and more! —Nancy Mock, Southbridge, Massachusetts
Pickle de gallo is a refreshing, dilly twist on classic salsa. Use this fresh and crunchy treat as a dip for chips or spoon it onto tacos, nachos, sandwiches and hot dogs.
10/61
Copycat Chipotle Corn Salsa
From the Recipe Creator:
Building your own burrito, taco or burrito bowl at home? Don't forget the best topping—the corn salsa, of course! This copycat version encapsulates the restaurant's famous fresh, tangy and sweet salsa with just a handful of ingredients. —Lauren Habermehl, Pewaukee, Wisconsin
With just a few simple ingredients, you can make a spot-on copycat Chipotle corn salsa recipe. It’s perfectly tangy and sweet, with a mild heat to keep you diving back in for bite after bite.
11/61
Easy Salsa
From the Recipe Creator:
Canned tomatoes allow this easy salsa to be ready and on the table in 10 minutes. Onion, garlic and lime juice make it a versatile dip or topping. —Julie Andrews, Rockford, Michigan
Have 10 minutes to spare? That’s all you need to whip up this easy salsa recipe. Zesty, fresh and with just the right amount of heat, this salsa puts store-bought versions to shame.
12/61
Peach Salsa
From the Recipe Creator:
Peach salsa is a spicy but sweeter take on pico de gallo, using luscious fresh peaches instead of tomatoes, along with onion, jalapeno and lime. This bright and fresh condiment is great served alongside chips (perhaps with some guacamole, too!) or as vibrant garnish for grilled chicken or fish. —Taste of Home Test Kitchen
Peach salsa is a sweeter take on pico de gallo, except the chunky salsa is made with fresh peaches instead of tomatoes. This bright and fresh condiment can be used as a dip for chips or garnish for grilled meat, poultry and fish.
13/61
Sopapillas
From the Recipe Creator:
Light, crispy pastry puffs, sopaipillas are a sweet way to round out a spicy meal. We love to serve them warm and to top them off with honey or sugar. —Mary Anne McWhirter, Pearland, Texas
Sopapillas are an easy dessert idea for a potluck, but they’re best served fresh and warm. I like to make the dough ahead of time and fry it when the party guests arrive. Plus, allowing the dough to rest improves its final texture.
14/61
Chorizo Tacos
From the Recipe Creator:
If you're looking for a quick bite or snack, these chorizo tacos are the perfect thing. They cook really quickly, everyone loves them and you can customize them to your personal tastes. —James Schend, Pleasant Prairie, Wisconsin
Mexican chorizo (aka fresh chorizo) differs vastly from Spanish chorizo, which is more of a cured salami. In Mexico, chorizo is a popular addition to street tacos and tacos campechanos, and it’s often paired with potatoes for breakfast tacos.
15/61
Habanero Salsa
From the Recipe Creator:
Chopped fresh tomatoes, onion, garlic, cilantro and a splash of cider vinegar bring out the sweet, smoky, floral notes of the habanero pepper. These chiles are known for carrying some serious heat, so only a single habanero pepper is needed to make this vibrant homemade salsa. —Taste of Home Test Kitchen
This fresh habanero salsa recipe beats out store-bought salsas and takes less than 10 minutes to make. Yes, the habanero is a hot pepper—but the pepper has floral and citrus notes too.
16/61
Shrimp Ceviche
From the Recipe Creator:
Ceviche is a seafood recipe of raw fish marinated in citrus juice, which cooks it without heat. This version starts with cooked shrimp and adds tomatoes, cucumbers and serrano peppers. —Adan Franco, Milwaukee, Wisconsin
Ceviche recipes use the acidity of lime to cook seafood and infuse it with a bright, tangy character. Our recipe uses precooked shrimp, so you don’t have to worry about the shrimp being too raw for consumption. Keep this recipe close to hand, as you may want to use it as a template for other seafood ceviches, like fish, crab or scallops.
17/61
Avocado Salsa
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
This recipe captures all the goodness of guacamole and corn salad, all mixed together in a dippable bowl. We like to add olives, but you can always swap in another salty ingredient, like crumbled Cotija cheese. This Mexican cheese is a popular ingredient in esquites and many other classic dishes.
18/61
Beef and Rice Enchiladas
From the Recipe Creator:
With a toddler in the house, I look for foods that are a snap to make. Loaded with beef, cheese and a flavorful rice mix, these enchiladas come together without a fuss. But they’re so good that guests think I spent hours in the kitchen. —Jennifer Smith, Colona, Illinois
This recipe captures everything we love about Tex-Mex food: It’s flavorful, hearty and simple to make. If you want a little crunch, crumble tortilla chips on top of the enchiladas just before serving.
19/61
Molcajete Salsa
From the Recipe Creator:
A mortar and pestle creates enhanced flavors in this salsa from the garlic and pepper oils. It also makes for a more rustic, traditional chunky texture. —Julie Andrews, Rockford, Michigan
Most salsas taste great, but molcajete salsa—ground by hand using a traditional Mexican mortar and pestle made from volcanic stone—may be the tastiest.
20/61
Copycat Chipotle Pico de Gallo
From the Recipe Creator:
You can't forget the flavorfully fresh pico de gallo when making a burrito bowl or tacos at home! This quick and easy copycat recipe can make enough for a crowd, so bring it to your next potluck for tons of compliments. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Made with juicy Roma tomatoes, jalapeno, fresh cilantro and lime, this copycat Chipotle pico de gallo tastes just like the restaurant version.
21/61
Potato and Chorizo Casserole
From the Recipe Creator:
I love the smoky flavor chorizo gives this dish, but I’ve also made it with Italian sausage and substituted an Italian blend cheese for the Mexican cheese. For a vegetarian option, you can use cream of mushroom soup and fresh mushrooms. —Ana Beteta, Aberdeen, Maryland
To keep prep to a minimum, this recipe uses a few shortcut ingredients like frozen hash browns and condensed soup. Instead of buying the canned stuff, you can follow our recipe for homemade cream of chicken soup. It has the same creamy texture and no preservatives or hard-to-pronounce ingredients.
22/61
Cowboy Queso
From the Recipe Creator:
Loaded Cowboy Queso is the ultimate football dip! This easy appetizer loaded with cheese, beer, black beans, tomatoes and sausage is our family's favorite tailgating recipe. I often serve it with homemade tortilla chips sprinkled with taco seasoning. —Becky Hardin, St. Peters, Missouri
The secret ingredient in this loaded queso is beer, which helps tenderize the meat and imparts a greater depth of flavor. That said, you can use a NA beer or skip it altogether.
23/61
Mexican Lasagna
From the Recipe Creator:
I collect cookbooks and recipes (this one is from my son's mother-in-law). My husband teases me that I won't live long enough to try half of the recipes in my files! He loves this easy Mexican lasagna. —Rose Ann Buhle, Minooka, Illinois
This lasagna-style casserole is made with bold Mexican-inspired flavors. We make our version with taco-seasoned ground beef, but you could easily change it up and use ground turkey, sausage or even vegetables for a plant-based version.
24/61
Pork Taquitos
From the Recipe Creator:
These taquitos freeze very well, so you can make a big batch and enjoy them anytime. Microwave the tortillas before filling for easier rolling. —Taste of Home Test Kitchen
In Mexico, taquitos are usually fried, but ours are oven-baked for lighter eating. They’re great for a potluck, and any extras can be frozen and saved for an after-school snack that’s ready in minutes.
25/61
Corn Salsa
From the Recipe Creator:
This colorful salsa is worth the extra time it takes to grill the ears of corn. The flavor goes well with barbecued meats, but it's also tasty served with chips. —Nancy Horsburgh, Everett, Ontario
This recipe uses a grill to add a slightly smoky flavor to the salsa. Of course, you can always cook with an indoor grill if the weather isn’t cooperating.
26/61
White Chicken Chili
From the Recipe Creator:
Folks will enjoy a change from traditional chili when they dip their spoons into this flavorful blend of tender chicken, white beans and just the right amount of zip. This is our favorite white chicken chili recipe. —Taste of Home Test Kitchen
This chili is so creamy that you’d swear it contains heavy cream! Instead, great northern beans are mashed to create a luscious texture. For a spicy kick, add a dried chile (like chipotle or chile de arbol) to the pot while the chili simmers.
27/61
Jalapeno Popper Dip
From the Recipe Creator:
Here's a fantastic way to deliver all that blazing jalapeno popper taste without the work. Whenever I bring this jalapeno popper dip to a party, I'm always asked for the recipe. Serve with corn chips, tortilla chips or butter crackers. —Jennifer Wilke, Collinsville, Illinois
This dip comes together faster than jalapeno poppers but brings the same great flavor. If you want to get creative, you can section the dip into portions that contain bacon, chorizo, extra jalapeno or any other delicious add-on.
28/61
Easy Tres Leches Cake
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
Tres leches means “three milks,” and it’s the go-to cake for birthday celebrations in Mexico. This easy version follows the classic recipe, but you can change it up with fun spin-offs like margarita tres leches cake.
29/61
Pork, Bean & Rice Burritos
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
Cooking the pork shoulder in the slow cooker is the key to making tough meat tender. Once the pork is cooked, it’s easy enough to pair it with pinto beans and Spanish rice for out-of-this-world burritos.
30/61
Seasoned Taco Meat
From the Recipe Creator:
'I got this recipe from the restaurant where I work. It's famous in our town for the blend of seasonings, and now the secret is out!' —Denise Mumm, Dixon, Iowa
Seasoned taco meat is a great base for many Mexican-inspired recipes. Add it to taco recipes or use it to make beef empanadas.
31/61
Refried Bean Dip
From the Recipe Creator:
My friends and neighbors expect me to bring this irresistible dip to every gathering. When I arrive, they ask, 'You brought your bean dip, didn't you?' If there are any leftovers, we use them to make bean and cheese burritos the next day. —Wendi Wavrin Law, Omaha, Nebraska
Canned refried beans can have a pasty texture, but this recipe remedies this pitfall by mixing them with sour cream and cream cheese. It tastes fantastic as a dip for chips, but it also works well as a filling for burritos.
32/61
Slow-Cooker Al Pastor Bowls
From the Recipe Creator:
You'll love this easy version of a traditional Mexican staple. It's easy to serve in bowls over rice or in tortillas with your favorite toppings. —Taste of Home Test Kitchen
This recipe blends the pineapple into a sauce, a fun twist on a traditional taco al pastor where the pineapple is typically left in chunks. Of course, you should feel free to finish these bowls with fresh pineapple.
33/61
Garden Salsa
From the Recipe Creator:
This garden salsa recipe combines ripe ingredients and subtle seasonings to make a real summer treat. —Michelle Beran, Caflin, Kansas
For this garden salsa, choose a tomato variety that is less seedy and more meaty, like beefsteak or heirloom tomatoes. Serve this salsa with quesadilla recipes, or use it as a topping for burritos or nachos.
34/61
Sopes
From the Recipe Creator:
'Sopes are a common Mexican street food, often eaten as snacks. Each cup is typically topped with refried beans, meat and cheese—but they're endlessly customizable. Experiment with toppings to see what variation of this sopes recipe is your favorite.' —Taste of Home Test Kitchen
Sopes are commonly enjoyed in southern Mexico, particularly the Yucatan. Masa harina is an essential ingredient made using a traditional process called nixtamalization. Make sure you don’t use corn flour, as the dough’s texture won’t be quite right.
35/61
Shrimp Tostadas
From the Recipe Creator:
'I love shrimp and veggies marinated in citrus juice, also known as ceviche. This recipe starts with cooked shrimp and those same fresh ceviche flavors. Enjoy these tostadas as a make-ahead appetizer or dinner entree.' —Leslie Kelley, Dorris, California
This recipe turns regular shrimp into a flavor-packed, textural eating experience. For a stunning presentation, thin the sour cream with a little water and zig-zag it over the top of the finished tostadas.
36/61
Pan Burritos
From the Recipe Creator:
Our family loves Mexican food, so this flavorful, satisfying casserole is a favorite. It’s nice to be able to get the taste of burritos and to cut any serving size you want. —Joyce Kent, Grand Rapids, Michigan
These pan burritos can be customized and still turn out delicious. For example, we use packets of enchilada sauce mix, but you could easily use homemade taco seasoning instead.
37/61
Mexican Wedding Cookies
From the Recipe Creator:
As part of a Mexican tradition, I tucked these sugar-dusted Mexican wedding cookies into small gift boxes for the guests at my sister's wedding. Most folks said the cookies never made it home! We bake them around the holidays too. —Sarita Johnston, San Antonio, Texas
These Mexican wedding cookies are crescent-shaped for visual appeal, but they’re traditionally rolled into balls and baked. Mix in cocoa powder if you want to add a hint of chocolate to the cookies.
38/61
Chile con Queso
From the Recipe Creator:
Years ago, my husband invented this gooey cheese dip. I may be biased, but I have to say it's excellent. If you like heat, rev it up with finely chopped jalapenos. —Patricia Leinheiser, Albuquerque, New Mexico
Chile con queso is a great topping for nacho recipes and also works incredibly well as a potluck dish. If you want to use a traditional Mexican cheese, swap the Monterey Jack for queso Oaxaca, which may be labeled as “quesillo” at the grocery store.
39/61
Taco Pizza
From the Recipe Creator:
Convenient prebaked crust makes this tasty taco pizza as easy as can be. It's a great recipe, especially if you have teenagers. I keep the ingredients on hand so that we can whip up this filling meal anytime. —Mary Cass, Baltimore, Maryland
This taco pizza is an excellent template for any creative pizza concoction. For example, you could make a chicken fajita, chorizo or a Mexican street corn inspired pizza.
40/61
Black Bean and Corn Salsa
From the Recipe Creator:
'I'm a high school football coach who also likes to cook and garden. This salsa is a hit with my wife and our four kids, and when we entertain friends and fellow coaches.' —Mike Bass, Alvin, Texas
This salsa requires no cooking—just a little chopping and mixing. Any leftovers can be sprinkled in a southwestern omelet or used as a burger topping.
41/61
Turkey Enchiladas Verdes
From the Recipe Creator:
'Planning a fiesta night? These authentic-tasting enchiladas in spicy green sauce will please the whole family and you'll be thankful for turkey leftovers.' —Karyn Power, Arlington, Texas
As a general rule, green enchilada sauce goes well with white meat while red enchilada sauce is best with dark meat. You can go for premade sauce but for the best flavor, I recommend making fresh salsa verde.
42/61
Taco Casserole
From the Recipe Creator:
Your family is sure to enjoy this mildly spicy one-dish meal with Southwestern flair. It's quick and easy to make and fun to serve. —Flo Burtnett, Gage, Oklahoma
This Tex-Mex casserole is creamy and mild on the spice, so it’s suitable for a crowd. You can serve it with chips as a dip, or turn it into tacos by serving it with corn or flour tortillas (or even crunchy taco shells!).
43/61
Brisket Tacos
From the Recipe Creator:
'Birthday parties back home were big gatherings of cousins, aunts, uncles, grandparents and anyone else we considered family. As soon as guests arrived, hot pans of shredded brisket, or carne deshebrada, appeared, along with huge bowls of salads, frijoles, tostadas and salsas. Brisket was the one dish we always counted on because it could be made in the oven or a slow cooker.' —Yvette Marquez, Littleton, Colorado
Brisket is a tough cut of beef, which means it’s a perfect meat for slow-cooker recipes. For extra flavor, I suggest crumbling some chicharrones (aka pork rinds) onto the finished tacos.
44/61
Cherry Tomato Salsa
From the Recipe Creator:
This fresh cherry tomato salsa is a great way to use summer's favorite bumper crop. The colorful dish has some bite from red onions and jalapeño pepper. —Julie Andrews, Rockford, Michigan
Each bite of fresh cherry tomato salsa bursts with summer sweetness thanks to garden-fresh mini tomatoes.
45/61
Jalapeno Salsa
From the Recipe Creator:
This homemade jalapeno salsa is ultra bright and zesty, perfect as a dip for chips or drizzled over your favorite tacos. The jalapenos bring the heat, cilantro adds verdant freshness, while fresh lime juice adds a pop of tangy flavor. —Taste of Home Test Kitchen
This easy jalapeno salsa brings fresh, bold flavors to any meal. It’s great as a dip or a topping for tacos—quick to make and packed with heat!
46/61
Taquitos
From the Recipe Creator:
These crispy chicken taquitos can be baked or deep-fried. Serve them with your favorite dippers like sour cream, salsa or guacamole. —Taste of Home Test Kitchen
In Spanish, the suffix –ito or –ita means “little” or “cute.” So, taquito translates to “little taco.” Because they’re fresher, homemade corn tortillas are generally easier to work with, so making them is worth the effort.
47/61
Taco Salad for a Large Crowd
From the Recipe Creator:
I made this huge taco salad to bring to a party, and people were scrambling to figure out who made it. Needless to say, I brought home only an empty bowl and the guests went home with a full stomach! Everyone loves this taco salad recipe. —Lisa Homer, Avon, New York
When making this taco salad, you can certainly mix all the ingredients together as the recipe suggests. Or, for added appeal, layer them in a glass bowl. If you want to take this recipe to the next level, make your own Thousand Island dressing.
48/61
Chili con Carne
From the Recipe Creator:
At chili suppers, this one always disappears first! It's nice at home, too, since the longer it sits in the refrigerator, the better the flavor seems to get. —Janie Turner, Tuttle, Oklahoma
This chili recipe is a quintessential Tex-Mex dish, especially when served with buttery cornbread. To make it more filling, you can stir in additions like cooked macaroni pasta or corn kernels.
49/61
Steak Burritos
From the Recipe Creator:
Slowly simmered all day, the beef is tender and a snap to shred. Just fill flour tortillas with the meat and add toppings for a tasty meal. —Valerie Jones, Portland, Maine
For the beefiest, steakiest burritos, this recipe wins! The burritos are packed with slow-cooked flank steak, although you could always add rice and beans if you want to bulk them up.
50/61
Avocado Salsa Verde
From the Recipe Creator:
Fresh ingredients blend together to make this versatile and slightly spicy avocado salsa verde. Serrano peppers give it that bit of heat, while lime juice, avocados and tomatillos create that creamy base. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Bringing this salsa to a potluck or party? Combine all the ingredients except the avocado and lime juice; add these in when you’re ready to serve the salsa.
51/61
Salsa Morita
From the Recipe Creator:
Whether you’re a salsa aficionado or a curious novice, this recipe is easy to make and a wonderful way to explore the complex flavors of Mexican cuisine. Morita chiles are dried, smoked jalapeno peppers that were left on the vine to ripen before they were picked. The resulting condiment strikes a perfect balance between heat and richness. —Taste of Home Test Kitchen
If you want to elevate your salsa game for taco night or switch up your go-to snack with a new chip-and-dip combo, look no further than salsa morita. It’s smoky and vibrant with morita chiles, or smoked jalapeno peppers.
52/61
Salsa Borracha
This salsa borracha recipe is one you’ll come back to again and again, both because it’s delicious and because it’s easy to make.
53/61
Creamy Chicken Enchiladas
From the Recipe Creator:
My daughter has the best sour cream and cream cheese chicken enchiladas recipe I've ever tried. She brought 10 pans of it to my wedding reception and they were the biggest hit of all the food. So many guests wanted the recipe, we sent it out with our Christmas cards. —Pat Coffee, Kingston, Washington
Packed with sour cream, condensed cream of chicken soup and cream cheese, these creamy chicken enchiladas live up to their name. To add a pop of color, add oven-roasted tomatoes to the sauce.
54/61
Bunuelos
From the Recipe Creator:
Bunuelos are a delicious and tasty fried Mexican treat. They are popular during the holidays but are good to eat any time of the year. —
Taste of Home Test Kitchen
Taste of Home Test Kitchen
Bunuelos are crispy fried treats, often drizzled in a simple syrup made with piloncillo or unrefined cane sugar. If you’ve never made them before, try using warm water for the dough, which helps to form it faster.
55/61
Beef Flautas
From the Recipe Creator:
This traditional Mexican flautas recipe is one of my favorite dishes to make for my family. The spices and onion give the meat so much flavor!—Maria Goclan, Katy, Texas
Flautas and taquitos are quite similar. Much of the difference simply relates to the size, as flautas are a bit larger. If you end up with extra beef broth after cooking the beef brisket, use it to make one of our best soup recipes.
56/61
Ground Beef Taco Dip
From the Recipe Creator:
What's a football party without taco dip? This version made with spicy ground beef and fresh toppings does not disappoint the die-hards. It is full of classic flavors and is a little extra filling for game day appetites. —Errika Perry, Green Bay, WI
This taco dip has it all: savory beef, a creamy filling and crunchy toppings. Tortilla chips are a classic choice when it comes to dippables, but you can always use a low-carb option like air-fryer zucchini chips.
57/61
Mini Chicken Empanadas
From the Recipe Creator:
Refrigerated pie crust makes quick work of assembling these bite-sized appetizers loaded with chicken and cheese. I've made them several times since receiving the recipe from a friend. —Betty Fulks, Onia, Arkansas
The great thing about empanadas is that they can be filled with all sorts of fillings. They just take a little practice to get the technique down, so we start with premade pie crust. Use this recipe to create empanadas filled with any meat or cheese, like savory chicken mole or cream cheese mixed with sweet jalapeno jelly.
58/61
Contest-Winning Vegetarian Chili
From the Recipe Creator:
My husband and I love vegetarian Dutch oven recipes—and this vegetarian chili is one of our favorites. It makes a huge pot that's chock-full of color and flavor. And once the chopping is done, it's quick to cook. —Marilyn Barilleaux, Bothell, Washington
This vegetarian chili recipe takes advantage of umami ingredients, like tomatoes, to add savory character. It’s easy to customize, too, if you want to add other umami-rich components, like mushrooms or Parmesan cheese.
59/61
Slow-Cooked Carnitas
From the Recipe Creator:
Simmer up succulent pork the slow-cooker way. Sometimes, instead of using tortillas, I put the seasoned meat on top of shredded lettuce for a tasty salad. —Lisa Glogow, Aliso Viejo, California
Tequila is an agave spirit made in Mexico and adds so much character to this slow-cooked pulled pork recipe. The majority of the alcohol evaporates with heat, but you can always swap in chicken broth for an alcohol-free experience.
60/61
Taco Bowls
From the Recipe Creator:
We love this delicious taco-style dish because of its super simple prep. Each serving is so easy to customize to everyone's individual tastes thanks to the toppings. It's become a regular when we're entertaining. —Hope Wasylenki, Gahanna, Ohio
Taco bowls are faster to assemble than tacos and easier to eat (no dripping or falling stuff!). This recipe is made with beef, but the bowls would taste just as good if you swapped in shredded chicken or roasted vegetables.
61/61
Shredded Beef Tacos
From the Recipe Creator:
Make a taco bar or burrito bar for your next party! Set out the beef in the slow cooker on warm, along with tortillas, bowls of shredded cheese, salsa and sour cream, plus chopped lettuce, jalapenos, onions and tomatoes. For a variation, I mix in a can of refried beans into 3 or 4 cups of cooked beef filling. —Hope Wasylenki, Gahanna, Ohio
Shredded beef filling can be eaten with a medley of classic Mexican foods. We recommend serving pickled red onion with these tacos. Its pungent bite lightens the intense flavor of beef.
Mexican Potluck Ideas FAQ
What can I bring to a Mexican potluck?
Apart from the traditional options like enchiladas and tacos, try bringing Mexican potluck recipes that lean into fusion territory. Tex-Mex casseroles like southwestern turkey bake are good options because of their cheesy, saucy character. You can also delve into other fusion creations like Szechuan pork tacos or copycat Taco Bell Mexican pizza.
What side dish goes with tacos for a party?
Because many tacos have a rich, intense flavor, I like to serve them with a fresh salad or crispy pineapple coleslaw to create balance. Smoky grilled corn salsa also brings some crunch and sweetness to an otherwise unctuous dish like tacos, or you can assemble a tropical fruit salad. Your options are plentiful, and the name of the game is balancing flavors and textures.
