Easy Kid Mexican Recipes

Easy kid Mexican recipes including chicken nachos, kid Mexican pizza, Mexican rice bowl, Mexican apple enchiladas other kid friendly Mexican recipes.

Kid-Friendly Chicken Nachos


2 skinless/boneless chicken breast halves (chopped in small pieces)
1 tablespoon vegetable oil
1 (12 ounce) package corn tortilla chips
1 (8 ounce) package shredded Mexican-style cheese
1 cup fresh tomatoes (chopped into cubes)


In a bowl stir together chicken and oil. Heat a skillet to medium heat and add chicken mixture. Cook, stirring often, until chicken is no longer pink. Remove from heat and set aside. Preheat oven to 350F. Spread a thin layer of tortilla chips in a 9x13 inch baking dish. Sprinkle a portion of the chicken and tomatoes over the tortilla chips. Repeat layers ending with a sprinkling of cheese on the top. Bake for 15 minutes or until nachos are heated through and cheese is melted. Serve with a dollop of guacamole, sour cream and salsa.

Easy Enchilada Recipe


1 (8 ounce) package cream cheese (softened)
2 cups shredded cheddar cheese
1/4 cup green onions (thinly sliced)
6 flour tortillas
1 (16 ounce) jar salsa of choice


Place cream cheese in bowl and beat with electric mixer until smooth. Add 1 cup of the cheddar cheese and onions. Mix well. Spread each tortilla with a portion of the cream cheese mixture down center of tortilla. Roll up and place, seam side down, in a baking dish. Repeat with remaining tortillas until cream cheese mixture and tortillas are used up. Pour salsa over tortillas. Sprinkle remaining 1 cup of cheddar cheese over salsa and tortillas. Bake at 350F for approximately 20 minutes or until everything is heated through and cheese is melted and bubbly. Serve with your favorite Mexican toppings and a side salad.

Cheesy Taco Kid Mexican Recipe


1 pound lean ground beef
1 cup shredded Mexican-style cheese
12 taco shells
2 cups shredded lettuce
1 cup fresh chopped tomatoes
1 can sliced black olives
1 (8 ounce) jar salsa of choice


Place ground beef in a skillet and cook over medium heat, stirring often, until no longer pink.  Remove from heat and drain fat. Stir in cheese and olives and mix well until cheese is melted. To assemble tacos spread 2 tablespoons of ground beef and cheese mixture into taco shells. Top with lettuce, tomatoes and salsa.

Mexican Pizza for Kids


1 pound ground beef
2 cups shredded cheddar cheese
1 cup mild salsa
1 cup sour cream
4 (10 inch) flour tortillas
1/4 cup green onions (thinly sliced)
Olive oil


Brush tortillas with a little olive oil on each side and place on a baking tray. Bake at 350F for approximately 10 minutes or until crispy. In a large skillet brown ground beef until no longer pink and drain.  Add salsa to ground beef and heat through. Spread each crispy tortilla with a thin layer of sour cream.  Top with ground beef and salsa mixture. Then top with cheese and green onions. Divide ingredients evenly amongst four tortillas. Place tortilla pizzas on a baking tray and bake at 350F for approximately 5 minutes or until cheese is melted and bubbly. Cut into quarters and serve.

Easy Mexican Casserole Recipe


2 skinless/boneless chicken breasts (chopped into small pieces)
1 can red kidney beans (rinsed and drained)
1 (8 ounce) can of sweet corn (drained)
1/2 teaspoon garlic powder
1/2 small onion (thinly sliced)
1/4 cup sliced black olives
1/4 cup salsa of choice
1 cup shredded Mexican-style cheese
1 (8 ounce) jar of salsa of choice
2 cups crushed plain tortilla chips
2 tablespoons olive oil


Place the oil in a large skillet and cook the chicken, onions and garlic powder over medium heat until cooked through and no longer pink. Add jar of salsa, beans, born and a little water to prevent mixture from drying out. Cover and simmer over low heat for approximately 10 minutes. Preheat oven to 350F. Transfer chicken mixture to a 9x13 inch baking dish. Top with 1/2 cup cheese, then crushed tortillas chips. Top with remaining cheese and sliced black olives. Bake for approximately 15 minutes until everything is heated through and cheese is melted and bubbly. 

Chicken Burrito Recipe 


3 cups cooked chicken breast (shredded)
1 1/2 cups water
1 package taco seasoning mix
8 flour tortillas
2 cups shredded lettuce
1 cup fresh diced tomatoes
1 cup shredded cheddar cheese
1 (8 ounce) jar salsa of choice


Bake, boil or broil chicken breast until cooked through and no longer pink.  In a skillet combine cooked chicken, water and taco seasoning. Bring to a boil, reduce heat and simmer uncovered for 10 minutes, stirring occasionally.  To assemble burritos, heat tortillas according to package instructions.  Spoon a little of the chicken mixture down the center of each tortilla. Top each tortilla with lettuce, tomato, cheese and salsa. Fold bottom edge of tortilla up and over until filling is covered. Then fold sides of tortilla in, until they meet in the middle. Roll into a burrito shape. 

Quick & Easy Mexican Rice


2 cups long-grain white rice
2 tablespoons olive oil
1/2 medium onion (thinly chopped)
1/2 cup salsa
2 1/2 cups water
1/2 chicken bouillon


Heat oil in medium non-stick pan and add uncooked rice. Stir until rice is evenly coated with oil. Add chopped onions and stir well. When onions start to brown add salsa and tomatoes. Mix well. Add water and chicken bouillon and bring to a boil. Once water boils reduce heat to low and immediately cover pan. Simmer on very low heat for approximately 15 minutes. Uncover and check to make sure all the water has been absorbed by the rice. Rice should be tender to taste.

Mexican Rice Bowl


1 package yellow Mexican or Spanish style rice
2 skinless/boneless chicken breasts halves
2 tablespoons fresh lime
1 teaspoon garlic powder
2 cups shredded lettuce
1 cup fresh diced tomatoes
1/4 cup sour cream
1/4 cup guacamole
Green onions (thinly sliced) to garnish


Cook the rice according to package instructions and set aside. Pour fresh lime juice and garlic powder over chicken breasts and bake at 350F for approximately 20 minutes or until cooked through.  You can also fry the chicken breast in a skillet with a little oil, until cooked through. Chop chicken into pieces and set aside. To assemble rice bowl place a portion of rice in a shallow bowl.  Top with a little shredded lettuce and a few diced tomatoes. Top with a little chopped chicken breast and a dollop of sour cream, salsa and guacamole.  Garnish with green onions. 

Easy Guacamole Kid Mexican Recipe


2 ripe avocados
1/4 cup green onion (thinly sliced)
1 small tomato (diced)
1 tablespoon chopped fresh cilantro
2 tablespoons fresh lime juice
Salt and pepper to taste


Peel avocados, remove pit and chop into pieces.  Place chopped avocado, lime juice and cilantro into a food processor and process on high speed until mixture is smooth (approximately 1 minute).  Remove mixture to bowl and add diced tomatoes, sliced green onions, salt and pepper to taste and mix well. Serve cold to compliment your favorite Mexican dishes, as a dip or with tortilla chips.

Mexican Sugar Cookies (Polvorones)


2 cups all-purpose flour
1 cup sugar
1/2 teaspoon cinnamon
1 cup butter or margarine (softened)


Preheat oven to 325F. In a bowl mix together flour, sugar and cinnamon. In a large bowl cream butter using electric mixer. Gradually add flour and sugar mixture to the butter, a little at a time, beating after each addition. Using a teaspoon spoon dough onto ungreased cookie sheets and bake approximately 20 minutes or until baked through. During the last 5 minutes of baking sprinkle cookies with a little extra sugar and cinnamon. Cool for 5 minutes before removing to wire racks to cool completely.

Apple Enchilada Kid Mexican Recipe


1 (21 ounce) can apple pie filling
6 (8 inch) flour tortillas
1 teaspoon ground cinnamon
1/3 cup butter
1/2 cup white sugar
1/2 cup packed brown sugar
1/2 cup water


Preheat oven to 350F. Divide apple pie filling amongst tortillas and sprinkle with cinnamon. Roll up tortillas and place, seam side down, on a lightly greased baking pan. In a medium sauce pan bring butter, sugar and water to a boil. Reduce heat and simmer, stirring constantly, for 3 minutes. Pour sugar mixture over tortillas and sprinkle with a little extra cinnamon. Bake for approximately 20 minutes.  







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