4 Super Easy Recipes To Celebrate Cinco de Mayo

Actually, they are so good they can be served any time of year!

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Published April 24, 2026
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As much as I love the great restaurant deals on "Taco Tuesdays," I prefer cooking my own Mexican cuisine at home, especially on Cinco de Mayo (May 5th). The date marks the Mexican army's victory over French troops in the Battle of Puebla in 1862, with commemorative celebrations honoring the country's culture. Celebrations are especially popular in the U.S. with festive parades, folk dances, and Mexican food. While regional specialties of Puebla include Chalupas, Chiles en Nogada, and Mole Poblano, many Americans serve up popular foods such as tacos, enchiladas, fajitas, and tamales. 

These four easy Mexican dinners are always a favorite with my family and can be enjoyed any time of year. Don't forget to pair your dishes with an icy cold margarita!

Salsa Verde Chicken Enchiladas

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If you're not a fan of salsa verde (green chili sauce), you can make this recipe with red enchilada sauce instead. I like to serve it with refried beans and rice on the side. It's a filling, mouth-watering meal that will have everyone asking for seconds. 

Serves 4-6

3 cups shredded, cooked chicken

2 cups Mexican Cheese Blend, divided

1 (4-ounce) can chopped green chilis

1/3 cup sour cream

1/2 teaspoon ground cumin

1/4 teaspoon garlic powder

1/2 teaspoon dried oregano

Salt and pepper to taste

3 cups salsa verde (store-bought or homemade)

6-8 corn tortillas (8-inch)

Optional: Fresh chopped cilantro, and extra sour cream for toppings.

Preheat oven to 350° and grease a 9 x 13 baking dish. In a large bowl, combine chicken, 1 cup cheese, green chilies, sour cream, and seasonings. Mix, then add 1 cup of the salsa verde and blend until evenly coated in sauce. Spread 1/2 cup of salsa verde over the bottom of the baking dish. Lay a tortilla flat on a plate, then spread about 1/3 cup of the chicken mixture in the center. Roll tightly and place seam side down in the pan. Repeat with the remaining tortillas and filling. Pour the rest of the salsa verde over the tortillas, then sprinkle the remaining cheese over all (you can add more cheese here if you like it cheesy!). Cover and bake for 15 minutes. Remove foil and bake for another 5-10 minutes until the cheese is melted and bubbly. Let the dish rest 5 minutes before serving. Add a few extra dollops of sour cream over the dish and sprinkle with cilantro if desired.

Quesadilla Cake

Quesadillia "cake" — lso known as Taco Pie, is a tasty recipe from Delish, baked in a springform pan to give it the appearance of a cake. The cheesy goodness of the dish is irresistible and will bring everyone to the table for dinner.

Serves 6

1 tablespoon extra virgin olive oil

1 large yellow onion, chopped

2 cloves garlic, finely chopped

1 teaspoon chili powder

1 teaspoon ground cumin

1 pound ground beef

2 tomatoes, chopped

2 tablespoons tomato paste

Kosher salt

Freshly ground black pepper 

6 medium flour tortillas

1 cup shredded cheddar

1 cup shredded Monterey Jack cheese

Toppings: Pico de gallo, sour cream, and fresh chopped cilantro

Preheat oven to 400° and grease an 8" or 9" springform pan with cooking spray. In a large skillet over medium heat, heat oil. Add onion and cook, stirring, until softened, about 7 minutes. Add garlic, chili powder, and cumin and cook, stirring, until fragrant, about 1 minute. Add ground beef and cook, breaking up meat with a wooden spoon, until no longer pink, about 6 minutes. Drain any extra grease. Add tomatoes and tomato paste and cook over medium heat, stirring occasionally, until warmed through, about 2 minutes; season with salt and pepper. Place a tortilla on the bottom of the prepared pan. Top with a layer of beef mixture and a handful of cheddar and Monterey Jack. Repeat for 5 layers total (with remaining tortillas), ending with the last of the cheese (you can use more if needed). Bake until cheese is melty and tortillas are warmed through, about 20 minutes. Let cool in the pan 5 minutes. Garnish with desired toppings before slicing.

Slow Cooker Mexican Pork Stew

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The best part of this hearty Mexican stew is that it's an easy, "dump-and-go" recipe that only takes a few minutes to put together in a slow cooker. The pork is also super tender after cooking for several hours and is delicious by itself or poured over white rice. 

Serves 6

2 pounds pork, cut into cubes

1 tablespoon chili powder

1/2 teaspoon garlic powder

2 teaspoons ground cumin

Salt & pepper to taste

1 (26-ounce) can fire-roasted tomatoes (with the juice) 

1 (14.5-ounce.) can corn, drained

2 (4-ounce) cans chopped green chiles

1 medium onion, chopped

2 (14.5-ounce) cans low-sodium chicken broth

1 tablespoons lime juice

*Optional: fresh chopped cilantro for garnish

Mix pork and seasonings together in the slow cooker. Add tomatoes, corn, chiles, onion, and chicken broth. Stir to combine. Cover and cook on low for 5-6 hours or until pork is thoroughly cooked. Stir in the lime juice, then serve with a sprinkle of fresh chopped cilantro over the top. 

Grilled Tequila Steak Tacos

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It wouldn't be a Cinco de Mayo celebration without tequila and tacos, and this recipe is a perfect combination of both. The touch of sugar and lime juice in the marinade also gives it a margarita vibe and promises to be one of your favorite Mexican-inspired meals. 

Serves 6

2 pounds skirt steak, fat trimmed

1 cup olive oil 

1 small red onion, chopped

1/2 cup tequila 

1/4 cup lime juice

1 tablespoon sugar

4 cloves garlic, minced

Salt & pepper to taste

10 flour tortillas (5-6 inches each) 

Toppings: sliced avocado, crumbled cotija cheese, pico de gallo, sour cream, fresh chopped cilantro

Rinse the steak and pat it dry. Place the steak in a deep baking dish and set aside. Whisk together olive oil, onion, tequila, lime juice, sugar, and seasonings in a bowl. Pour mixture over steak, coating the meat evenly. Cover with plastic wrap and let marinade 30-45  minutes in the refrigerator, coating the meat occasionally with the marinade. Heat grill to medium-high. Lift steaks from the marinade and place on the grill. Cook for 3-4 minutes per side, brushing on some of the leftover marinade as they cook. Steaks will be done when they reach an internal temperature of 130F. Transfer steaks to a cutting board and let rest for 10 minutes. Cut the meat across the grain into 1/2-inch thick slices. Wrap tortillas in a damp paper towel and warm in the microwave for 20-25 seconds until warm. To assemble, spread a layer of sour cream over a tortilla. Add steak, and then if desired, add the other toppings — avocado slices, pico de gallo, crumbled cotija cheese, and chopped cilantro. Fold in half and enjoy!

Marcia Kester Doyle is a Yahoo Life Columnist and the author of Who Stole My Spandex? Life In The Hot Flash Lane. Her work has appeared in The New York Times, The Washington Post, The Huffington Post, The Independent, Stylist, U.S.A. Today/Reviewed, Cosmopolitan, Good Housekeeping, AARP, Woman's Day, Country Living, House Beautiful, and many others. You can find her at marciakesterdoyle.com.