44 Best Mexican Potluck Ideas and Recipes

Texas Taco Dip Platter Recipe photo by Taste Recipes

Texas Taco Dip Platter

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!

“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.” —Recipe contributor Kathy Young, Weatherford, Texas

Hot Corn Dip Recipe photo by Taste Recipes

Hot Corn Dip

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.

“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.” —Recipe contributor Pam Gauld, Watkinsville, Georgia

TASTE OF HOME

Pineapple Salsa

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.

“This mouthwatering salsa features fresh pineapple and cilantro. Besides serving it with chips, you can spoon it over grilled chicken or fish for a jazzed-up meal.” —Recipe contributor Suzi LaPar, Wahiawa, Hawaii

Sopaipillas Recipe photo by Taste Recipes

Sopapillas

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.

“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.” —Recipe contributor Mary Anne McWhirter, Pearland, Texas

Chorizo Tacos Recipe photo by Taste Recipes

Chorizo Tacos

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.

“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.” —Recipe contributor James Schend, Pleasant Prairie, Wisconsin

Lime-Marinated Shrimp Salad Recipe photo by Taste Recipes

Shrimp Ceviche

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.

“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.” —Recipe contributor Adan Franco, Milwaukee, Wisconsin

Avocado Salsa Recipe photo by Taste Recipes

Avocado Salsa

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.

“I first set out this recipe at a party, and it was an absolute success. People love the garlic, corn and avocado combination.” —Recipe contributor Susan Vandermeer, Ogden, Utah

Beef 'n' Rice Enchiladas Recipe photo by Taste Recipes

Beef and Rice Enchiladas

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.

“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 any fuss. But they’re so good that guests think I spent hours in the kitchen.” —Recipe contributor Jennifer Smith Colona, Illinois

Potato and Chorizo Casserole Recipe photo by Taste Recipes

Potato and Chorizo Casserole

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.

“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.” —Recipe contributor Ana Beteta, Aberdeen, Maryland

SARAH TRAMONTE FOR TASTE OF HOME

Cowboy Queso

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.

“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.” —Recipe contributor Becky Hardin, St. Peters, Missouri

Mexican Lasagna Recipe photo by Taste Recipes

Mexican Lasagna

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.

“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!” —Recipe contributor Rose Ann Buhle, Minooka, Illinois

Pork Taquitos Recipe photo by Diana Chistruga for Taste Recipes

Pork Taquitos

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.

“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 Recipes Test Kitchen

Colorful Corn Salsa Recipe photo by Taste Recipes

Corn Salsa

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.

“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.” —Recipe contributor Nancy Horsburgh, Everett, Ontario

White Chicken Chili Recipe photo by Taste Recipes

White Chicken Chili

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.

“Folks will enjoy a change from the traditional when they spoon into this flavorful blend of tender chunks of chicken, white beans and just the right amount of zip.” —Taste Recipes Test Kitchen

Jalapeno Popper Dip Recipe photo by Taste Recipes

Jalapeno Popper Dip

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.

“I’ve been told by fellow partygoers that this recipe tastes exactly like a jalapeno popper. I like that it can be made without much fuss.” —Recipe contributor Ariane McAlpine, Penticton, British Columbia

Easy Tres Leches Cake Recipe photo by Taste Recipes

Easy Tres Leches Cake

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.

“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.” —Recipe contributor Marina Castle Kelley, Canyon Country, California

Pork Burritos Recipe photo by Taste Recipes

Pork, Bean & Rice Burritos

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.

“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.” —Recipe contributor Valonda Seward, Coarsegold, California

Seasoned Taco Meat Recipe photo by Taste Recipes

Seasoned Taco Meat

Seasoned taco meat is a great base for many Mexican-inspired recipes. Add it to taco recipes or use it to make beef empanadas.

“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!” —Recipe contributor Denise Mumm, Dixon, Iowa

JOSH RINK FOR TASTE OF HOME

Refried Bean Dip

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.

“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.” —Recipe contributor Wendi Wavrin Law, Omaha, Nebraska

Slow-Cooker Al Pastor Bowls Recipe photo by Taste Recipes

Slow-Cooker Al Pastor Bowls

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.

“You’ll love this easy version of a traditional Mexican favorite. Serve this al pastor bowl over rice or in tortillas with your favorite toppings.” —Taste Recipes Test Kitchen

Garden Salsa Recipe photo by Taste Recipes

Garden Salsa

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.

“This garden salsa recipe combines ripe ingredients and subtle seasonings to make a real summer treat.” —Recipe contributor Michelle Beran, Caflin, Kansas

Sopes Recipe photo by Taste Recipes

Sopes

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.

“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 Recipes Test Kitchen

Shrimp Tostadas with Lime-Cilantro Sauce Recipe photo by Taste Recipes

Shrimp Tostadas

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.

“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.” —Recipe contributor Leslie Kelley, Dorris, California

Pan Burritos Recipe photo by Taste Recipes

Pan Burritos

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.

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 cut any serving size you want. —Recipe contributor Joyce Kent, Grand Rapids, Michigan

Mexican Wedding Cookies Recipe photo by Taste Recipes

Mexican Wedding Cookies

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.

“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.” —Recipe contributor Sarita Johnston, San Antonio, Texas

Chile con Queso Recipe photo by Taste Recipes

Chile con Queso

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.

“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.” —Recipe contributor Patricia Leinheiser, Albuquerque, New Mexico

TASTE OF HOME

Taco Pizza

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.

“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.” —Recipe contributor Mary Cass, Baltimore, Maryland

TASTE OF HOME

Black Bean and Corn Salsa

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.

“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.” —Recipe contributor Mike Bass, Alvin, Texas

TASTE OF HOME

Turkey Enchiladas Verdes

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.

“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.” —Recipe contributor Karyn Power, Arlington, Texas

Easy Taco Casserole Recipe photo by Taste Recipes

Taco Casserole

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!).

“Both family and friends enjoy this dish—even those who prefer a level of spiciness that’s mild rather than wild!” —Recipe contributor Cheryl Ruesch, Waukegan, Illinois

Brisket Tacos Recipe photo by Taste Recipes

Brisket Tacos

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.

“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.” —Recipe contributor Yvette Marquez, Littleton, Colorado

Chicken Taquitos Recipe photo by Taste Recipes

Taquitos

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.

“These crispy chicken taquitos can be baked or deep-fried. Serve them with your favorite dippers like sour cream, salsa or guacamole.” —Taste Recipes Test Kitchen

Taco Salad for a Large Crowd Recipe photo by Taste Recipes

Taco Salad for a Large Crowd

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.

“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 only brought home an empty bowl and the guests went home with a full stomach! Everyone loves this taco salad recipe.” —Recipe contributor Lisa Homer, Avon, New York

Chili con Carne Recipe photo by Taste Recipes

Chili con Carne

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.

“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 taste seems to get.” —Recipe contributor Janie Turner, Tuttle, Oklahoma

Steak Burritos Recipe photo by Suzan Najjar

Steak Burritos

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.

“Slowly simmered all day, the beef in this steak burrito recipe is tender and a snap to shred. Just fill flour tortillas and add toppings for a tasty meal.” —Recipe contributor Valerie Jones, Portland, Maine

Creamy Cream Cheese Chicken Enchiladas Recipe Recipe photo by Alejandro Monfort for Taste Recipes

Creamy Chicken Enchiladas

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.

“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.” —Recipe contributor Pat Coffee, Kingston, Washington

Bunuelos Recipe photo by Taste Recipes

Bunuelos

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.

“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 Recipes Test Kitchen

Beef Flautas Recipe photo by Taste Recipes

Beef Flautas

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.

“This traditional Mexican main dish is one of my favorite dishes to make for my family. The spices and onion give the meat so much flavor!” —Recipe contributor Maria Goclan, Katy, Texas

Ground Beef Taco Dip Recipe photo by Taste Recipes

Ground Beef Taco Dip

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.

“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.” —Recipe contributor Errika Perry, Green Bay, Wisconsin

Mini Chicken Empanadas Recipe photo by Taste Recipes

Mini Chicken Empanadas

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.

“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.” —Recipe contributor Betty Fulks, Onia, Arkansas

Contest-Winning Vegetarian Chili Recipe photo by Taste Recipes

Contest-Winning Vegetarian Chili

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.

“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.” —Recipe contributor Marilyn Barilleaux, Bothell, Washington

Slow-Cooked Carnitas Recipe photo by Taste Recipes

Slow-Cooked Carnitas

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.

“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.” —Recipe contributor Lisa Glogow, Aliso Viejo, California

ALEJANDRO MONFORT FOR TASTE OF HOME

Taco Bowls

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.

“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.” —Recipe contributor Hope Wasylenki, Gahanna, Ohio

Shredded Beef Tacos Recipe photo by Kristina Vanni for Taste Recipes

Shredded Beef Tacos

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.

“Make your next office party a taco bar or burrito bar! Set out the beef in the slow cooker on warm, along with tortillas, bowls of shredded cheese, salsa, sour cream, chopped lettuce, jalapenos, onions and tomatoes. For a variation, I make Beef & Bean burritos by mixing a can of refried beans into 3 or 4 cups of cooked beef filling.” —Recipe contributor Hope Wasylenki, Gahanna, Ohio

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.