When we need a fast dinner that everyone will actually eat, this Instant Pot ground beef recipe is always the answer. It turns simple pantry ingredients—ground beef, rice, beans, salsa—into hearty burrito bowls that taste like takeout but cost way less.

The best part? Besides being done in about 10 minutes, everything cooks right in the Instant Pot for minimal dishes and maximum flavor. Add your favorite toppings and let everyone customize their bowl for a weeknight meal that’s equal parts easy and satisfying.

Family dinner ideas that are quick and easy are something that I am always on the hunt for! The flavor of this is fantastic but my very favorite part, aside from the fact that you can add in or substitute anything you want, it’s done in 10 minutes! Do you hear that?! DINNER IN TEN MINUTES!

Quick and Easy Dinners

Life is so busy especially with three kids who are all in completely different stages of life. We are constantly on the go. We need meals that are healthy, quick, and kid friendly. Some of our favorites are 20 Minute Cheesy Pesto Pasta, 20 Minute Cherry Tomato Basil Angel Hair Pasta, 15 Minute Chicken Stir Fry, 15 Minute Pesto Pasta, and 15 Minute Beef Stir Fry.

These Instant Pot Quick and Easy Ground Beef Burrito Bowls are being added to that list. They are so flavorful and my kids love them! They can put whatever toppings they want on their own bowl. It not only allows them to be creative in the kitchen, but they are also more likely to eat something they have helped cook.

Ingredients for Ground Beef Burrito Bowls

I always like to include a quick list of ingredients so our readers can get a glimpse of everything they will need ahead of time.

• Ground Beef: Provides rich flavor and hearty protein; the slightly higher fat content adds juiciness and prevents the beef from drying out during pressure cooking.
• Olive Oil: Helps sauté the onions and brown the beef evenly while adding a touch of richness to the base of the bowls.
• Onion: Builds savory depth and sweetness that enhances the taco seasoning and balances the spices.
• Taco Seasoning: Layers in bold, Tex-Mex flavor with chili powder, cumin, and aromatics—instantly giving the dish that classic burrito bowl taste.
• Rice: Cooks directly in the broth to absorb flavor while adding bulk and heartiness—turning this into a complete meal, not just a topping.
• Black Beans: Add creamy texture, plant-based protein, and extra fiber to make the bowls more filling and nutritionally balanced.
• Tomatoes with Diced Green Chiles: Bring smoky depth, mild heat, and acidity that brighten the dish and prevent it from tasting heavy or one-note.
• Frozen Corn: Adds pops of sweetness and color while contrasting the textures of the beef and rice.
• Beef Broth: Infuses the rice with savory flavor as it cooks and keeps the beef mixture moist without watering it down.
• Colby Jack Cheese: Melts smoothly over the hot bowl, adding creamy richness and tying all the flavors together with just the right amount of indulgence.

How Do I Make Instant Pot Ground Beef Burrito Bowls?

1. Cook the Ground Beef: Put your instant pot in “sauté” mode and brown your ground beef.
   • What Kind of Ground Beef Should I Use? Before you ask, we prefer to use 85/15 ground beef. It has just enough fat to have a deep, delicious flavor but not so much that your dish is greasy.
2. Sauté: After ground beef has been browned, add the taco seasoning and diced onions with some olive oil and sauté them until the onions start to soften and the ground beef is cooked through. Then add some olive oil and the uncooked rice.
   • PRO TIP: We have found that sauteing the rice for a minute or two gives it such a great flavor.
3. Cook: Add the last four ingredients (black beans, canned tomatoes, corn and beef broth) and give everything a good stir with a wooden spoon. Put the lid on your instant pot, lock it and set it to “manual” high pressure for 7 minutes.

read more: Looking for ground beef dinner ideas? Try our Cheesy Ground Beef Casserole, too!

If you are new to the instant pot or you want a concise list of the cook times for all your basic foods, check out our Instant Pot Cheat Sheet!

What Toppings Should I Put on My Burrito Bowl?

You can dish up bowls for everyone and let everyone put the toppings on that they want. It’s like choose your own burrito bowl adventure! We like to sort of make a burrito bowl bar with all the toppings out so everyone can personalize their bowl. The kids go crazy for this! Here are some of our favorite toppings:

• cheese
• tomatoes or pico de gallo
• sour cream
• avocado
• sliced jalapenos (fresh or pickled)
• chopped fresh cilantro
• sliced olives
• tortilla strips
• lime wedges
• creamy cilantro lime dressing

Burrito Bowls FAQs

Storing and Reheating

Leftovers should be stored in an airtight container in the fridge. They will keep for up to 5 days.

We don’t usually end up with many leftovers of this recipe, but I tend to reheat individual servings in the microwave. They make a great lunch the next day!

If your weeknights are as packed as ours, keep this Instant Pot ground beef recipe in your back pocket. It’s budget-friendly, customizable, and great for meal prep lunches or taco night leftovers. Don’t forget to bookmark or pin the recipe so you can whip up these burrito bowls anytime your dinner plans fall apart—we won’t tell.

We recommend topping it with some of our Restaurant Style Salsa too!

More Quick and Easy Dinner Ideas:

• Smothered Honey Lime Chicken Burritos
• Chicken Stir Fry
• Cilantro Lime Chicken Burrito Bowl
• Sizzling Italian Spaghetti
• 20 Minute Tomato Basil Angel Hair Pasta
• Shortcut Chicken Parmesan
• 10 Minute Garlic Butter Chicken

How to Make Quick and Easy Instant Pot Burrito Bowls

There’s nothing quite like a big pot of Charro Bean Soup simmering away on the stove. It smells divine! It’s one of those recipes that feels rustic and homey, but it’s also packed with so much flavor that it always surprises people.

With tender pinto beans, smoky bacon, spicy chorizo, and fresh veggies, this soup is hearty enough to be a main dish yet cozy enough to serve as a side dish to your favorite Mexican meals.

What is Charro Bean Soup?

In Mexico, charro beans are known as frijoles charros or cowboy beans, a traditional cowboy-style dish that’s been loved for generations. It consists of pinto beans slowly cooked with different meats (ham, chorizo and bacon) in a rich flavorful broth with peppers, onions and tomatoes.

Last year when I was figuring out the best charro beans recipe, I had the thought that if I added a little more broth and a few more ingredients, charro beans could be made into a bold, hearty soup. AND Charro Bean Soup was born! We are obsessed! It’s total Mexican comfort food!

Charro Beans vs. Borracho Beans

Many people have questions about the difference between charro beans and borracho beans because they are so similar. The short answer is beer. Ha! “Borracho beans” “drunken beans” included beer in the liquid that the beans get simmered in. That’s really the only difference. The beer gives the beans a deeper, more malty flavor, but both are made with smoky meats, pinto beans, vegetables and seasonings.

Ingredients for Charro Bean Soup

For the Beans

• Dried Pinto Beans: The base of the dish—hearty, creamy beans that provide protein, fiber, and body to the soup. Cooking them from dry gives a richer, more authentic flavor and texture compared to canned beans.
• Yellow Onion: Adds natural sweetness and depth to the cooking liquid. It builds a flavor base for the beans as they simmer.
• Garlic: Infuses the beans with a subtle, savory flavor that enhances the broth and ties in with the traditional Mexican flavor profile.
• Bay Leaves: Give a subtle earthy, herbal note that rounds out the flavor and makes the beans taste more complex.
• Kosher Salt: Seasons the beans from the inside out as they cook, enhancing their natural flavor.
• Dried Mexican Oregano: Distinct from Italian oregano, it has a slightly citrusy, earthy flavor that pairs beautifully with Mexican spices and beans. It’s traditional and really deepens authenticity.
• Water: The cooking medium that softens the beans and carries all the aromatics. Using water instead of broth at this stage lets the beans shine without overpowering them too early.

For the Soup

• Proteins: Bacon, Ham and Chorizo
• Vegetables and Aromatics: Yellow Onion, Jalapeño, Garlic, Fire Roasted Tomatoes, Chipotle Pepper in Adobo Sauce and Cilantro
• Seasonings: Better Than Bouillon, Smoked Paprika, Ground Cumin and Kosher Salt

How to Make Charro Bean Soup

Prepare the Beans

1. Rinse: Run the beans under water to remove dirt and drain them.
2. Cook: Add all the ingredients for cooking the beans to a large pot or Dutch oven and bring it to a boil, then reduce to low, add a lid and simmer until soft and tender.
   • NOTE: Check the beans regularly and add more water as needed. Keep things flexible on cooking time, sometimes it takes longer to cook the beans.
3. Drain and Save: Drain the beans but SAVE THE COOKING LIQUID for later. Discard the bay leaves.

Make the Soup

1. Cook: Use the same pot, add the bacon and cook until crispy. Add the ham, chorizo, onions, jalapeño and chipotle pepper and cook until the onions are translucent.
2. Combine: Add in the rest of the ingredients including the cooked beans and 3 cups of the cooking liquid, then bring to a boil, reduce heat and let it simmer for 15 minutes.
3. Serve: Season with salt as needed then top with chopped cilantro. Serve with desired toppings.

Cooking Methods

Slow Cooker

Yes, Mexican charro beans soup is a great slow cooker recipe! You can skip cooking the beans first because they will cook in the crockpot. Still rinse them though! Cook the bacon, chorizo, onion, jalapeno and garlic in a pan on the stovetop first. Then add everything to the slow cooker including 5-6 cups of water to the slow cooker.

Cook on low for 8-10 hours or on high for 4-5 hours. Season to taste with salt and pepper before serving.

Instant Pot

Mexican bean soup also works well in the Instant Pot! First, set the IP to “Sauté” and add the bacon and chorizo. Once they are both cooked through, remove from the pot and leave the grease in the pot. Add the onions, jalapenos and garlic and cook until the onions are tender. Add the bacon and chorizo as well as all the rest of the ingredients to the pot along with 7 cups of water.

Secure the lid with the vent sealed and cook on high pressure for 30 minutes. Allow a natural release of the valve before you remove the lid. From start to finish, it will probably take a little over an hour to be completed. Season to taste with salt and pepper as needed.

FAQs

This easy Charro Bean Soup (frijoles charros) is the ultimate one-pot recipe—hearty beans, smoky meats, and a flavorful broth make it perfect for busy weeknights or Sunday dinners.

More Soup Recipes to Try…

• Chicken Tortilla Soup
• Beef Barley Soup
• Tomato Basil Soup
• Taco Stew
• Lasagna Soup

If you’ve ever found yourself craving that tender, flavorful Cafe Rio shredded chicken, you’re in the right place! This slow cooker recipe makes it easy to have those bold, zesty flavors right at home—without the takeout line. It’s family-friendly, perfect for meal prep, and honestly one of the easiest ways to feed a crowd.

This chicken dinner recipe is one of those life saver crock pot (slow cooker) recipes. I love that you can throw everything together in less than 5 minutes, let it cook all day and then feel like a hero as you serve it to your family for dinner.

Why You’ll Love This Cafe Rio Chicken

• Hands-off crock pot recipe – take 5 minutes to throw all the ingredients in the crockpot, set it and walk away
• Just a few pantry ingredients – only 5 ingredients needed!
• Freezer-friendly & great for meal prep – freeze for another meal or eat it throughout the week
• Works in tacos, burritos, salads, and more – so versatile!
• Copycat flavor at a fraction of the price – restaurant prices are insane these days, so I try to make more restaurant copycats at home
• Great for a crowd or to share with a neighbor – It’s a great dinner idea to take to someone who may need a family friendly meal.

Ingredients for Slow Cooker Cafe Rio Chicken

You only need 5 ingredients to make this delicious chicken recipe! And you literally toss it all in the slow cooker let it cook. Here is the ingredients list:

• Kraft Zesty Italian Dressing: Acts as the flavorful marinade base. The vinegar tenderizes the chicken while the herbs and spices infuse it with that bold, tangy punch Cafe Rio chicken is known for. Avoid the fat free dressing.
• Cumin: Adds a warm, earthy depth and a hint of smokiness that balances the tangy dressing.
• Chili Powder: Brings mild heat and layers of chili pepper flavor, making the chicken savory and robust without being overly spicy.
• Garlic: Boosts the savory notes and gives the chicken that aromatic, crave-worthy flavor.
• Chicken Breasts: The protein star of the recipe; they soak up all the marinade flavors and shred beautifully after slow cooking, just like Cafe Rio’s signature chicken.
• Creamy Tomatillo Cilantro Ranch Dressing: The famous Cafe Rio sauce! Creamy, tangy, and fresh, it ties everything together when drizzled over salads, tacos, or burritos.
• Cilantro Lime Rice: The perfect base. Light, fluffy, and bright from the lime and cilantro, it balances the richness of the chicken and dressing, just like at the restaurant.

How to Make Copycat Cafe Rio Chicken at Home

With only 5 minutes of prep time, dinner couldn’t be easier! Here are the steps for making this recipe followed by a video so you can see it all come together.

1. Mix: Place the chicken in the crock pot. Stir all the rest of the ingredients together in a small bowl and pour it over the chicken.
2. Cook: Set the slow cooker to low and cook for 4 hours.
3. Shred: Remove the chicken (leaving the juices in the crockpot) to a cutting board and shred using two forks.
4. Cook: Return the shredded chicken to the crockpot and combine with the juices. Let it cook on low for another hour.
5. Serve: Serve over copycat cilantro lime rice, as a burrito or salad with tomatillo cilantro ranch dressing.

How to Serve Crock Pot Cafe Rio Chicken

If you want to serve this chicken just like they do at Cafe Rio when you order a shredded chicken salad (my personal favorite), this is what you do:

1. Cook an uncooked flour tortilla (or better yet, make your own homemade flour tortillas) and place it on a plate or shallow bowl.
2. Add a scoop of the cilantro lime rice and a scoop of tasty black beans and spread them over the tortilla.
3. Top the rice and beans with the shredded chicken. Then top with chopped romaine lettuce, some pico de gallo (or your favorite salsa), a scoop of homemade guacamole, crispy tortilla strips, a piece of cilantro, some cotija cheese, a lime wedge and of course, the creamy tomatillo cilantro ranch dressing.

It is an absolute heavenly combination of flavors and textures! I’ve never met a person who doesn’t loved it. All my kids gobble it up and I get asked for the recipe all the time.

Don’t limit yourself to a salad. Load up a burrito with this chicken, spread it over nachos, add it to a Mexican rice bowl, use it as filling for chicken enchiladas or chicken tacos! It’s so versatile and fabulous!

FAQs

Instant Pot Cafe Rio Chicken (Quick Version)

This copycat Café Rio shredded chicken recipe could totally be made in an instant pot as well. To make chicken in an instant pot, add all the ingredients to the instant pot, set it to the poultry setting for about 6 minutes, do a quick release on the pressure and serve! If the breasts are frozen you’ll want to increase the time to 10 minutes.

Storing and Reheating

Leftover Cafe Rio shredded chicken should be stored in an airtight container in the refrigerator. It will keep for 4-5 days. You can also store leftovers in the freezer. Let it cool completely and then place it in a ziploc bag or better yet, use a food saver to store it. It will keep in the freezer for up to 3 months.

To reheat it, use the slow cooker or place it in a baking dish and cover it with foil. Add a little water or chicken broth and heat it at 300 degrees F for 10-15 minutes or until heated through.

This Cafe Rio shredded chicken has been a staple in our home for years, and I love that it’s just as easy as it is delicious. Whether you pile it high on a salad, roll it into burritos, or scoop it into a big bowl of rice, it’s a recipe that never fails us. I hope it becomes one of your family’s go-to dinners too!

If you try this Cafe Rio shredded chicken, tag us on Instagram or leave a ⭐ rating below — I love hearing how you serve it and what you pair it with!

Watch the Full Video Here:

More Crock Pot Recipes:

• Asian Sticky Slow Cooker Ribs
• Slow Cooker Kalua Pork
• Easy Crock Pot Chicken and Rice
• Slow Cooker Garlic Chicken
• Slow Cooker Mississippi Pot Roast
• All our CROCKPOT and SLOW COOKER recipes here!

Skip the store-bought packet and make your own homemade taco seasoning recipe that’s bursting with bold flavor and authentic taste. This easy blend of spices, like chili powder, cumin, paprika, and garlic, comes together in minutes and instantly upgrades ground beef, chicken, or veggies. Once you try this homemade mix, your next taco night will never be the same!

There’s nothing better than DIY taco night with the family! Everyone gets to build their own just the way they like it, which makes dinner fun and easy. I pile mine high with sour cream, cheese, salsa, lettuce, cilantro, and basically every topping in sight, while my kids keep it simple with their favorites. It’s a win for everyone at the table.

I didn’t realize it was so simple to make your own taco seasoning at home. Once you do, you’ll never go back to the store-bought taco seasoning packets again. This homemade version works perfectly with ground beef, ground chicken, or ground turkey, and it’s just as good tossed with roasted veggies, stirred into soups or stews, or sprinkled over taco salads.

It’s a pantry staple that’s cheaper, fresher, and more flavorful than anything store-bought, plus, it’s made with spices you probably already have on hand. No trip to the grocery store required. Mix up a big batch and keep it in your spice drawer for easy, delicious Taco Tuesday nights anytime.

Ingredients For Taco Seasoning

This Homemade Taco seasoning recipe is a total game-changer! Smoky, savory, and full of depth. Each spice pulls its weight to create that perfect balance of heat and flavor.

• Chili Powder: the bold, earthy base that gives this blend its signature flavor
• Ground Cumin: adds warmth and a hint of nuttiness
• Smoked Paprika: brings a rich, smoky undertone
• Garlic Powder: savory depth in every bite
• Oregano: adds a subtle herby note
• Coriander: brightens and balances the spice
• Onion Powder: rounds everything out with mellow sweetness
• Fine Sea Salt: enhances and ties all the flavors together
• Black Pepper: sharp bite for balance
• Cornstarch: helps the seasoning cling to meat and thicken sauces
• Cayenne Pepper: gives it that touch of heat that makes everything pop

Simple ingredients, big flavor! This mix is better than any store-bought packet and stays fresh for ages.

How To Make This Recipe

Homemade seasoning doesn’t get easier than this! Just combine and shake!

1. Combine: Add all the spices to a jar or a small bowl with a lid.
2. Mix: Shake or stir until well combined.
3. Store: Keep in a cool, dark place for up to 2 years.

That’s it. No fillers, no preservatives – just pure flavor, ready to elevate your chili, tacos, and weeknight dinners.

How Much Taco Seasoning Should I Use?

One packet of store-bought seasoning typically contains about 2 tablespoons of seasoning. This is enough to flavor 1 pound of ground meat. You’ll want to use the same amount with this recipe: 2 to 3 tablespoons of homemade taco seasoning per pound of beef, chicken, turkey, or veggies, depending on how bold you like the flavor. Start with 2 tablespoons, give it a taste after it cooks, and add more if you want that extra kick of spice and depth.

Why Do You Need Cornstarch in Taco Seasoning?

You’ll notice that there’s cornstarch in taco seasoning, and that’s purely for a little thickening when things are cooking. I’m sure you’ve noticed that something cooked in taco seasoning gets a little saucy? Yup, that’s why and you for sure don’t want to skip it.

This homemade taco seasoning is the perfect way to elevate your next taco night! Keep a jar on hand to season everything from tacos and burrito bowls to roasted veggies and soups. Once you taste the difference of this easy blend of spices, you’ll never go back to the packet again.

More Homemade Condiment Recipes You’ll Love:

• Red Enchilada Sauce
• Tomatillo Cilantro Ranch Dressing
• Pizza Sauce
• BBQ Rub
• All CONDIMENT RECIPES!

Homemade Taco Seasoning Video

This Instant Pot Taco Soup is a quick and easy weeknight dinner packed with bold Mexican flavors. Loaded with beef, beans, corn, and spices, it’s perfect topped with cheese, sour cream, and avocado for a hearty, family-friendly meal.

The Best Taco Soup Recipe

One of my favorite memories as a mom is of our daughters coming home on a chilly late fall afternoon, while our son, still just a toddler, stood at the window waiting for them. The moment they passed the big bush in our yard and came into view, he would light up with pure excitement, bouncing with joy until they walked through the door. That year felt like the happiest season for our little family. The girls would scoop him up in hugs, and that night we all gathered around the table with steaming bowls of taco soup topped with crunchy chips.

It’s funny how the simplest, most ordinary days become the ones we treasure most. There’s something about a pot of soup on the stove that feels grounding and safe. I honestly think every family should make soup at least once a month during the school year! Kids go through so much, and soup has a way of bringing comfort, warmth, and calm to the whole house.

Instant Pot Taco Soup Ingredients

This hearty taco soup is loaded with beef, beans, corn, and bold taco flavors. It’s quick to make and perfect for weeknight dinners or game-day gatherings.

• Olive Oil: Adds richness and helps brown the beef and onions.
• Ground Beef: Provides hearty, savory flavor as the base of the soup. Can swap for ground chicken or ground turkey.
• Onion: Adds sweetness and depth to the broth.
• Corn: Brings a touch of natural sweetness and texture.
• Pinto Beans: Adds protein, fiber, and heartiness. Can swap for black beans or kidney beans.
• Rotel Diced Tomatoes and Green Chilies: Adds a mild kick and bright tomato flavor.
• Diced Tomatoes: Provides a rich, savory tomato base for the soup.
• Dry Ranch Seasoning Mix: Adds creamy, tangy flavor for extra depth.
• Taco Seasoning: Gives the soup classic taco spices and a flavorful punch.
• Beef Broth: Creates a savory, flavorful liquid base for the soup. Swap with chicken broth in a pinch.

Serve it with your favorite toppings and enjoy a warm, comforting bowl that’s sure to become a family favorite.

Note: This recipe calls for dry ranch seasoning, not ranch dressing. Ranch seasoning usually comes in small packets and can be found in the spice aisle.

How to Make Taco Soup in an Instant Pot

This easy taco soup is packed with bold flavors and ready in no time using your Instant Pot or slow cooker.

1. Sauté: Heat olive oil in the Instant Pot or a pan. Cook ground beef and chopped onion until browned.
2. Drain: Remove excess fat from the meat and onions.
3. Combine: Add corn, pinto beans, Rotel, diced tomatoes, ranch seasoning, and taco seasoning. Stir to mix.
4. Add Broth: Pour in beef broth and stir until everything is well combined.
5. Cook:
   • Instant Pot: Seal and cook on “Soup” for 20 minutes, then quick release.
   • Slow Cooker: Cook on low for 5–6 hours or high for 4 hours.
6. Serve: Top with shredded cheese, avocado, sour cream, and Fritos as desired.

Ladle it into bowls and top with your favorite taco fixings for a hearty, satisfying meal everyone will love.

What to Top Instant Pot Taco Soup With

You can top your taco soup with anything you’d normally add to a taco. Some of our favorites include shredded cheese, sour cream or Greek yogurt, Fritos, pickled jalapeños, avocado, diced tomato, chopped onion, hot sauce, and green chiles. For extra freshness, add a squeeze of lime juice right before serving. You can also serve it with warm tortillas or tortilla chips!

Kick up the heat with chili powder, a splash of hot sauce, or fresh peppers like jalapeño.

Can I Make Taco Soup in a Slow Cooker?

Absolutely! To make this easy taco soup in a slow cooker, you’ll need to brown the meat and onions in a skillet before transferring the mixture to a slow cooker. Dump in the rest of the ingredients, then let the taco soup cook on low for 5 to 6 hours.

Freezing and Reheating Instant Pot Taco Soup

Instant Pot Taco Soup freezes beautifully, making it perfect for meal prep or saving leftovers. Let the soup cool to room temperature, then store it in freezer-safe bags or jars. When you’re ready to enjoy it, thaw overnight in the fridge and reheat on the stove or in the microwave until warmed through. The flavors stay just as vibrant, so it tastes fresh and delicious every time.

This Instant Pot Taco Soup is hearty, flavorful, and easy to customize, making it the perfect weeknight meal. Top it with your favorite taco fixings and enjoy a warm, comforting bowl your whole family will love.

Other Comforting Recipes You’ll Love

• Easy Biscuit Chicken Pot Pie
• Southern Macaroni and Cheese
• Best Chili Recipe
• Ham and Potato Corn Chowder
• Slow Cooker Mississippi Pot Roast

How to Make Instant Pot Taco Soup

This One Pan Mexican Chicken Skillet with Zucchini is an easy dinner ready in under 30 minutes! It’s made with simple ingredients: chicken, seasonings from the pantry, beans, zucchini, yellow squash, cheese and all the Mexican toppings! Easy weeknight chicken dinner, here I come!

If you’re looking for more tried and true Mexican recipes with chicken you’ll love this 10 Minute Sticky Mexican Chicken,  Mexican Chicken Burrito Bowl, or this Cheesy Chicken Tortilla Soup.

Why You’ll Love this Mexican Chicken Skillet

Even though this recipe is super simple, Mexican chicken skillet with zucchini is still a recipe you’ll be throwing into your regular dinner rotation because it’s:

• Easy. Can you chop and sit? You can make this chicken skillet! (And you can also handle this tasty Ground Beef Enchilada Skillet.)
• Healthy. Veggies, lean protein, whole grains…the gang is all here.
• Tex-Mex Inspired.  Like Cafe Rio Chicken and Chopped Tex Mex Salad, these flavors are easy to love, especially for kids!
• Adaptable. This recipe is a cinch to make your own. Try different veggies, beans, no beans, meats etc and make it the way your family likes it! 

Basically, if you want a simple, healthy, delicious meal that’s ready ASAP, Mexican chicken skillet is for you! 

One Pan Mexican Chicken Skillet with Zucchini

I have “skeeter syndrome”. I know, it 100% sounds made up. Basically everyone gets mosquito bites and hates the itch, but I have the blessing of being extra, EXTRA allergic.

We sat outside talking to some friends for a quick 15 minutes and I came in with 9 mosquito bites that by the next day were each the size of a tennis ball.

Taco Tuesday Idea

We love Taco Tuesday as a family, so the last time I sprung this chicken recipe on my family for a new Taco Tuesday idea you’d think I broke hearts across the table! Even with baseball arms I needed to get something quick and easy and Mexican inspired on the table.

And guess what, even without the tortillas, they loved it!! Like, asked-for-seconds, loved it! And we’ve been making it again, and again, and again ever since. Hello, one pot meals are pretty much gold am I right?. Mexican side dish recipes to go with the meal are even better.

The Ingredients

• Chicken. I always keep a few chicken breasts and thighs in my freezer for quick one-pan recipes like this easy Mexican chicken.
• Pinto Beans. Adds fiber and protein!
• Zucchini and Squash. Who wants to worry about a side, this is a one-pot-wonder!
• Spices. You can’t have a Mexican dish without flavor.
• Tomatoes. I like to throw in tomatoes which lighten things up.
• Cheese. No explanation needed.
• Toppings. Always add all the toppings like avocado and lime juice!

How to Make One Pan Mexican Chicken Skillet with Zucchini

1. Brown the Chicken and Seasonings. (Adding seasonings to a hot pan “blooms” the flavor even more.) Remove from pan.
2. Saute zucchini and onions.
3. Toast the garlic and season with salt and pepper.
4. Assemble everything back in the pan along with the pinto beans and chicken broth. It’s almost time to eat!
5. Sprinkle the top with cheese and place under a broiler or add a lid on top to melt the cheese.
6. Garnish according to tastes with cilantro, avocado and more!

Storage Tips

• To Store. Store leftovers in an airtight container in the refrigerator for up to 4 days.
• To Reheat. Reheat in the microwave or on the stovetop with a splash of chicken stock or water to keep it from drying out. Add a little squeeze of lime to help freshen it up.
• To Freeze. Place leftovers in an airtight freezer-safe storage container in the freezer for up to 2 months. Let thaw overnight in the refrigerator then reheat.

Watch How this Recipe is Made…

This enchilada-style ground beef burrito recipe is packed with seasoned ground beef, smothered in rich red enchilada sauce, and loaded with gooey melted cheese for the ultimate comfort food. Perfect as an easy weeknight dinner or crowd-pleasing meal, this beef burrito recipe combines bold Mexican flavors with hearty ingredients for a delicious and satisfying dish the whole family will love.

Tacos and burritos instantly make me feel nostalgic, even though we didn’t have them much growing up. I actually hated ground beef because of the texture, and my mom was so patient! She never forced me to eat while I quietly melted cheese on a tortilla instead.

My biggest tip? Don’t stress about making separate meals or battles at the table. My parents just kept offering and waiting for me to try new things, and I turned out fine. Now, I offer my kids lots of toppings to make things less “gross” (looking at you, Grayson, and your avocado skepticism). I ask them to try one bite, then enjoy what they like, without catering to picky tastes every time. Mealtime should be peaceful and fun for everyone.

I’ve completely changed my mind about ground beef, and this recipe might be my favorite. These burritos are giant, filled with beef simmered in Dr. Pepper and Better Than Bouillon, and covered in a rich mix of red enchilada sauce, beef stock, and lots of melted cheese.

What are Enchilada Style Burritos?

Enchilada-style burritos are burritos that are covered in a red or green chile sauce and lots of cheese and then baked in the oven until the cheese is melted. They are also known as smothered burritos.

What Ingredients Do You Need for This Enchilada Style Ground Beef Burrito Recipe?

This recipe takes a few ingredients to make the ground beef extra flavorful and to take the sauce on top to the next level.

Ground Beef Filling

• Ground Beef: The main filling. Choose something with a little fat so it stays flavorful.
• Taco Seasoning: A wonderful mix of chili powder, cumin, onion powder, garlic powder, salt, and oregano. Adds that classic, bold flavor everyone loves.
• Better than Beef Bouillon: My go-to for a big boost of rich flavor.
• Dr Pepper: My little secret, but it adds the best little hint of sweetness.
• Water: Just helps everything cook together nicely.

Sauce

• Butter: Starts the sauce with a rich, smooth base.
• Flour: Thickens it up so it sticks to the burritos just right.
• Beef Stock: Gives it a deep, savory flavor.
• Red Enchilada Sauce: Adds spice and a little tang.
• Beef Bouillon: Bumps up the beefy taste even more.
• Chili Powder: A warm little kick of flavor.

Burritos

• Flour Tortillas (burrito size): Big enough to hold all the filling without falling apart.
• Mexican Cheese Blend: Melts perfectly and ties all the flavors together.

Head down to the recipe card for the measurements!

How to Make This Enchilada-Style Ground Beef Burrito Recipe

These burritos come together super fast and really boil down to cooking the ground beef, making the sauce, constructing the burritos, and then baking them. Ain’t no thang!

How to Make Beef Burritos

1. Brown: Cook the ground beef in a skillet and drain the fat.
2. Flavor: Add taco seasoning and Better Than Bouillon.
3. Simmer: Stir in Dr Pepper and water; cook until most of the liquid is gone.

Make the Sauce

1. Melt: Warm the butter in a saucepan.
2. Whisk: Add flour, then slowly stir in beef stock, enchilada sauce, and chili powder.
3. Thicken: Let it simmer until the sauce is smooth and coats a spoon.

Assemble the Burritos

1. Fill: Add 1/4 of the beef mixture to the center of each tortilla with a sprinkle of cheese.
2. Fold: Roll up the burritos and place them in a baking dish or oven-safe plate.
3. Smother: Pour sauce over the top and add more cheese.
4. Bake: Cook until everything is hot and melty, then top with your favorites and serve!

What Toppings to Put on This Beef Burrito Recipe?

The great thing about burritos is that you can top them with whatever your family loves most. We usually go for a big dollop of sour cream and a scoop of fresh pico de gallo, but there are plenty of other delicious options to try. Guacamole or sliced avocado adds creaminess, while Restaurant Style Salsa or your favorite jarred salsa brings a fresh, tangy flavor.

Creamy Tomatillo Dressing can give your burrito a nice zing, and diced red onion adds a bit of crunch and bite. Don’t forget fresh chopped cilantro and shredded lettuce for some brightness and texture. To make your burrito even more filling, try adding beans, brown or white rice, or even quinoa! These extras help turn your burrito into a hearty, satisfying meal.

Can I Make This Beef Burrito Recipe Ahead of Time?

Yes, you can absolutely make this easy beef burrito recipe ahead of time, and they’re a lifesaver on busy nights. To prep ahead, assemble the burritos by filling and folding the burritos, placing them in a baking dish, and wrapping the dish in plastic wrap. Store in the refrigerator for up to 2 days. When you’re ready to eat, unwrap, pour the sauce over the top, sprinkle with cheese, and bake at 375°F until hot and bubbly, about 25–30 minutes.

For longer storage, freeze the wrapped burritos (without sauce) in a freezer-safe airtight container or individually in aluminum foil for up to 3 months. When ready to use, thaw overnight in the fridge, smother with sauce and cheese, and bake as directed. If baking straight from frozen, cover with foil and bake at 350°F for about 45 minutes, then uncover and bake another 10–15 minutes until everything is warmed through and the cheese is melted.

What to Eat with This Ground Beef Burrito Recipe?

These burritos are big and filling, so you might not need any sides at all. But if your family is anything like mine, they’ll probably want a side or two to round out the meal. Some of our favorites to serve alongside include Refried Beans, Spanish Rice, Elote Mexican Street Corn, Black Beans, and Cilantro Lime Rice. Each one pairs perfectly with the bold flavors of the beef burritos and adds a little extra something special to the plate.

How to Reheat This Beef Burrito Recipe

I prefer to reheat these ground beef burritos in the oven. Just pop them in at 350°F for about 15–20 minutes, and they’ll come out perfectly warm with a nice, slightly crispy tortilla. You can microwave them if you’re in a rush, but I don’t recommend it. The tortilla tends to get soggy, and it’s tricky to heat the filling evenly. The oven really gives you the best texture and flavor every time.

Prepare yourselves for a burrito full of the most flavorful saucy ground beef and topped with a bold red sauce and gobs of melted cheese!

Other Mexican Recipes You Might Like

• Smothered Honey Lime Chicken Burrito
• Smothered BBQ Beef Burrito
• Smothered Cafe Rio {Copycat} Chicken Burrito
• Deep-Fried Bean and Cheese Quesadilla
• All our favorite Mexican Recipes here!

Experience the bold flavors of Mexico with this irresistible Mexican Street Corn recipe! Known as elote in Mexico, this sweet, tender corn is slathered in tangy Mexican crema, then topped with crumbled cotija cheese, fresh lime juice, a hint of chili powder, and a sprinkle of fresh cilantro. It’s the perfect balance of smoky, spicy, and savory in every bite!

Our kids no longer want butter on their corn, they want it Elote Mexican Street Corn style!! Slathered in creamy Mexican style sour cream called Crema, and sprinkled with salty cotija cheese and dashes of chili powder, this street cart version of corn on the cob is the ultimate way to enjoy your grilled sweet corn!!

This is not the typical mayonnaise and butter Mexican street corn that is found all over the web these days. This Elote is so delicious, you will forget about any other Mexican Street Corn recipe you have ever tried. Trust me!

What is Elote?

Elote, which which means “corn cob” in Spanish, is a street food you’ll find in certain parts of Mexican. It consists of grilled corn on the cob covered in mayo, cheese, and chili powder. It’s usually eaten right off the cob. 

I’m finding myself dreaming about our trip to Mexico and all the delicious food we ate while we were there! The elote was to die for! I seriously could have eaten it at every meal! And it’s so easy to make right at home.

Ingredients You’ll Need for Mexican Street Corn:

I’ve mentioned most of the ingredients you will need for this dish, but let’s look into them a little closer. Many of them might be out of your comfort zone, but no need to worry! I know that trying ingredients from other countries, especially if you don’t really cook, can seem a bit too adventurous, but I promise that these six ingredients are essential to the best elote you’ll ever have!

1. Fresh Sweet Corn on the Cob: Of course, summer is the peak time to grab the best corn on the cob, so head to the farmer’s market or just the grocery store and by as many as you can!
2. Mexican Crema: A slightly soured and thickened cream, milder and less thick than American sour cream. You will find it in the specialty cheese section or the Latino refrigerated section of your grocery store.
   • SUBSTITUTE: If you can’t find Mexican crema, you can use mayonnaise as a substitute.
3. Cotija Cheese: A hard, crumbly Mexican cheese. Cotija cheese is made mainly from cow’s milk and is quite salty. It resembles feta cheese. In fact, feta can be used as a substitute if you absolutely cannot find cotija, but try your hardest to find the cotija! It will also be in the specialty cheese section.
4. Chili Powder or Smoked Paprika: Traditional Mexican street corn uses chili powder, but we love the smoky flavor of smoked paprika too.
   • PRO TIP: Using smoked paprika is a great way to keep the heat levels low for people who don’t do spicy (like the kiddos…and me!).
5. Limes: Fresh lime juice is an absolute must!
6. Cilantro: Adds a pop of fresh flavor.

The measurements for each ingredient can be found in the recipe card at the end of the post.

Can I Use Canned or Frozen Corn?

Eating the corn on the cob is the traditional way for eating elote, so canned and frozen corn obviously aren’t going to work for that. However, we have you covered! We have a one skillet Mexican street corn and a sheet pan Mexican street corn will both get you that delicious elote flavor with corn kernels not on the cob. There are instructions in both posts for using frozen corn. We basically never use canned corn if possible…haha!

Make Easy Mexican Street Corn – Elote

Let’s start with the corn, of course! Head on over to our post on the best grilled corn recipe where we share all our secrets for the making perfect grilled corn every time. We also discuss how to pick good corn on the cob at the grocery store in that post. Follow everything in that post except for adding the salt and sugar at the end. You don’t need to add salt to this corn because the cotija is going to add all the saltiness you need.

How to Season Elote

The classic seasoning for elote is chili powder, but we have also found that we love it with smoked paprika. So maybe do a few cobs with each and see which one you prefer. You can sprinkle them on the corn with the cotija cheese and then squeeze fresh lime juice all over each corn on the cob. Top off each cob with some chopped fresh cilantro, then dig in!

Can I Make Mexican Street Corn Without a Grill?

It’s hard to get that char and smoky flavor that you get from the grill, but if grilling just isn’t an option, then you can cook the corn on the stovetop or oven. For both the stovetop and oven methods, I would boil the corn first with the husks removed to make sure it is cooked through. Then heat a cast iron skillet over medium-high heat and had a drizzle of oil to keep it from sticking and cook each corn on the cob rotating as the kernels start to char.

It will be a similar approach in the oven. Set the oven to broil and place the cobs on a baking sheet. Stick the baking sheet in the oven for a minute or two and rotate the cobs until charred on all sides. These are both good alternatives to achieving that grilled flavor without using a grill. Then proceed with the recipe as written to add all those yummy elote toppings!

Can You Reheat Corn on the Cob?

There are a few ways to reheat corn on the cob that will keep it juicy and tender. These instructions are for plain corn on the cob that hasn’t been topped with all the elote toppings.

• Microwave: Place the corn in a microwave safe dish and cover with a damp towel or plastic wrap. Set the timer for 10-20 second bursts and continue heating till corn is warm.
• Oven: Preheat oven to 350 degrees F. Add butter, 1 teaspoon of water, salt and pepper to the corn and wrap in foil. Place in the oven for 5-7 minutes.
• Boiling Water: Bring water to a boil. Add the corn and boil for 1-2 minutes.

How Long Does Elote Keep?

Fully prepared elote will last for up to 3 days in the refrigerator in an airtight container, but it is by the best when it is eaten fresh! It doesn’t freeze very well, so we don’t recommend that.

What to Eat with Elote Mexican Street Corn

I could make this elote Mexican street corn my whole meal, but most of you are probably going to want it as a side. So if you are looking for a main dish to go with it, here is a link to all our Mexican main dishes and a few of our favorites:

• Steak Fajitas
• Pork Carnitas
• Smothered Honey Lime Chicken Burritos
• Crock Pot Cafe Rio Copycat Chicken

Learn how to make authentic Mexican street corn, or elote, with this delicious recipe and instructional video. This popular street food is a must-try for Mexican food lovers!

More CORN RECIPES You Are Sure to Love:

• Classic Grilled Corn
• Elote Mexican Corn Pasta Salad
• Jalapeno Bacon Elote Mexican Grilled Corn Salad
• Cheesy Zucchini Corn Casserole
• Mexican Street Corn Salad
• Grilled Corn Avocado Tomato Salad
• All our SIDE DISHES here!

Watch How Mexican Street Corn is Made…

Spice up your weeknight dinner with this easy one skillet Mexican street corn chicken recipe! Featuring tender chicken, charred corn, and a flavorful sauce, this dish is sure to be a hit with the whole family.

We are so obsessed with Mexican street corn here that we have been trying it all sorts of ways…elote corn salad, sheet pan Mexican street corn, in a pasta salad, and I still have so many ideas!

It pairs so deliciously with chicken, and I’ve tried this easy chicken dinner recipe a few ways. This version is my absolute favorite! We basically take tradition Mexican street corn and pile it over some crispy juicy chicken.

At first, I thought it would be best with grilled chicken, but that wasn’t it. It felt like two separate dishes and I didn’t like whole breasts as it didn’t feel as casual and easy to eat. So I cut the chicken into the bite-sized pieces and pan fried it, and it came together beautifully! If you are looking for a new chicken recipe, then give this one a try!

Ingredients for Mexican Street Corn Chicken

Try this delicious and easy one pan Mexican street corn chicken recipe for a flavorful and satisfying meal. With just a few simple ingredients, you can have a taste of authentic Mexican street food in your own kitchen! Here is everything you will need:

• Corn on the Cob: We prefer fresh corn, but you can use frozen corn too if you need to. Scroll to the section below for more details.
• Egg: used for dredging the chicken
• Flour: sticks to the egg on the chicken to create a light crispy breading on the chicken
• Kosher Salt: adds flavor
• Black Pepper: adds flavor
• Chicken Breasts: I prefer the flavor and texture of boneless, skinless chicken breasts in this recipe cut into bite-sized pieces.
• Extra Virgin Olive Oil: helps cook the breaded chicken
• Chili Powder: adds a little heat and traditional elote flavor
• Smoked Paprika: adds rich smoky flavor
• Onion: Just a simple yellow onion works great.
• Garlic: adds flavor
• Salted Butter: helps sauté the vegetables and adds rich flavor
• Mexican Crema: a signature Mexican street corn ingredient that can be found in the refrigerated Latino food section
• Lime: adds acidity and flavor
• Cotija Cheese: another essential component for Mexican street corn
• Cilantro: adds herby freshness
• Green Onions: adds a pop of bright fresh flavor

For more details and the measurements for each ingredient can be found in the recipe card at the end of the post.

How to Make Mexican Street Corn Chicken

It’s time to do a makeover on your typical chicken dinner! Add the bold flavors of Mexican street corn (also known as elote) for a creamy and crunchy twist. It is so quick and easy to make too! Let me walk you through the simple steps:

1. Prep the Corn on the Cob: Cut the corn kernels off 3 of the 4 cobs into a bowl and scrape off any additional milk that comes from the corn. Set it aside. For the 4th cob, grill it until charring begins on all sides then set it aside.
2. Bread the Chicken: Place the egg in a shallow dish and whisk it until creamy. Place the flour, salt and black pepper in a separate bowl and whisk together. Season the chicken pieces with salt and pepper and then dredge in the egg followed by the flour. Place the breaded chicken pieces on a plate.
3. Cook the Chicken: Heat a little olive oil in a cast iron skillet over medium-high heat. Once the oil is shimmering, add the chicken and let it start to brown. Then reduce the temperature to medium and turn the chicken pieces until golden on all sides and cooked through. Remove chicken from the pan.

How to Make Mexican Street Corn Chicken continued…

1. Sauté the Vegetables: Add a little butter to the skillet and add the onions. Cook until tender. Add some oil to the skillet then add the corn that was cut from the cob, the garlic and the chili powder and smoked paprika. Season with salt and pepper. Cook until the corn is soft.
2. Combine: Reduce the heat to medium low and add all but 1/3 cup of the crema and season with salt. Add the chicken to the dish and let it heat through.
3. Finish Assembling the Dish: Remove the skillet from the heat. Cut the grilled corn off the cob and sprinkle over the top of the chicken in the skillet. Mix the rest of the crema with the fresh lime juice and drizzle that over the top as well.
4. Garnish: Sprinkle the crumbled cotija cheese, green onions, cilantro and a little more chili powder over the top and serve!

The full recipe can be found in the recipe card at the end of the post. The pictures because show the different steps of the process.

Can I Used Frozen Corn?

Yes, frozen corn works really well in this recipe. You’ll need about 2 ½ cups of frozen sweet corn and no need to thaw it first. The natural sweetness of the fresh or frozen corn is key to this recipe!

PRO TIP: Never use canned corn for this recipe. The texture and flavor is all wrong.

What is Mexican Crema?

Crema is slightly soured and thickened cream, milder and less thick than American sour cream. You will find it in the specialty cheese section or the Latino refrigerated section of your grocery store. If you can’t find Mexican crema, you can substitute it with mayonnaise and a little milk.

What is Cotija Cheese?

Cotija cheese is a hard, crumbly Mexican cheese. Cotija cheese is made mainly from cow’s milk and is quite salty.

It resembles feta cheese. In fact, feta can be used as a substitute if you absolutely cannot find cotija, but try your hardest to find the cotija! It will also be in the specialty cheese section.

What to Serve with Mexican Street Corn Chicken

This is a chicken recipe that could totally stand on it’s own, but if you want a few ideas for side dishes, here are a few:

• Best Black Beans
• Cilantro Lime Rice
• Refried Beans
• Spanish Rice
• Pinto Beans
• Chips and Salsa or Guacamole
• Charro Beans

Storing and Reheating

Leftovers should be stored in the fridge in an airtight container. They will keep for 3-4 days. They can also be stored in freezer for up to a month. Let it cool completely and store it in a freezer-safe container.

To reheat it, I recommend using a cast iron skillet on the stove top over medium heat. You can add a little extra crema so it doesn’t get dried out.

Take a trip to the streets of Mexico with this delicious and easy one pan chicken recipe. Packed with flavors of corn, spices, and cheese, this dish is sure to become a family favorite!

More Easy Chicken Dinner Recipes:

• Quick and Easy Chicken Stir Fry
• Teriyaki Chicken Casserole
• Garlic Butter Chicken
• Teriyaki Chicken Quesadilla
• Crockpot Chicken and Rice
• Easy Honey Baked Chicken
• Panko Chicken with Lemon Cream Sauce
• Grilled Hawaiian Chicken

How to Make One Pan Mexican Street Corn Chicken

This one-skillet creamed Mexican street corn is a flavor-packed, crave-worthy dish that brings the vibrant tastes of Mexico straight to your table! Sweet, tender corn is cooked in a creamy, rich sauce made with Mexican crema then topped with crumbled cotija cheese and a sprinkle of chili powder.

Every bite is a perfect blend of smoky, tangy, and savory flavors. The best part? It’s made in just one pan, so clean-up is a breeze. This dish is perfect as a side for your next taco night or anytime you want to enjoy a deliciously creamy and satisfying veggie dish!

We are obsessed with all things Mexican street corn (or elote) over here! From our classic Mexican street corn on the cob to the our Mexican street corn salad, if you’re craving elote, we’ve got a recipe for you!

What is Mexican Street Corn?

Mexican street corn, also called elote, is traditionally grilled corn on the cob that is lathered in a mayonnaise and then coated in cotija cheese, chili powder, cilantro and fresh lime juice. Authentic elote is pretty much the taste of heaven! We are using it as inspiration for this creamed corn version!

Ingredients for Creamed Mexican Street Corn

We make this Mexican elote creamed corn side dish so often that I keep all the ingredients in stock at all times and you only need 6 ingredients to make it. Here is your grocery list:

• Butter: use either salted or unsalted butter keeping in mind that the cotija is a salty cheese
• Frozen Corn: Any brand works great and using frozen corn makes this a dish you can eat all year long.
• Mexican Crema: similar to sour cream but thinner
  • SUBSTITUTION: If you can’t find Mexican crema near you, use this substitute instead: 3 tablespoons sour cream + 5 tablespoons mayonnaise. Last resort, use heavy cream.
• Chili Powder: adds flavor, a little heat and some pretty color
• Cotija Cheese: usually found in the Latino food area of the refrigerated section
• Fresh Cilantro: chopped nice and small

The measurements needed for each ingredient can be found in the recipe card down at the end of the post.

Can I Use Fresh Corn on the Cob?

I’ll never say no to fresh corn on the cob! If you can get your hands on some good fresh corn, then definitely do it! This makes such a delicious summer side dish. You’ll want to cook it really well before adding the crema to it. Make sure you get a good char on it!

How to Make Creamy Mexican Street Corn

We have been making this elote creamed corn for ages because it’s so dang quick and easy and everyone loves it! Did I mention it only takes 10 minutes to make? Oh yes I did…in the title! Ha! Well I’m saying it again, folks! Here are steps:

1. Cook the Corn: Place a skillet over medium heat and add the butter and let it melt until it is almost starting to brown. Add the corn and stir it occasionally until it is tender.
2. Combine: Add the crema to the corn and increase the temperature to medium-high heat and let it boil until it thickens.
3. Garnish: Remove the skillet from the heat and sprinkle chili powder, cotija cheese and cilantro over the top.

Keep scrolling to the end of the post for the complete instructions in the recipe card down below.

What to Serve with Mexican Cream Corn

If you are looking for a main dish to go with this creamed corn, here is a link to all our Mexican main dishes and a few of our favorites:

• Instant Pot Ground Beef Burrito Bowls
• Steak Fajitas
• Pork Carnitas
• Smothered Honey Lime Chicken Burritos
• Crock Pot Cafe Rio Copycat Chicken
• Enchilada Style Ground Beef Burritos

Storing and Reheating Mexican Creamed Corn

Leftovers should be stored in the refrigerator in an airtight container. It will keep for 4-5 days. I wouldn’t recommend freezing this dish. The crema doesn’t hold up well when it thaws.

Reheat on the stovetop over medium heat until heated through or in the microwave.

Craving a quick, flavorful side dish? This 10-minute, one-skillet Mexican street corn creamed corn is a game-changer! Sweet corn kernels smothered in a creamy, tangy sauce with a chili powder and topped with crumbled cotija cheese. It’s the perfect blend of smoky, savory, and spicy—ready in minutes!

More Mexican Side Dishes to Try:

• Traditional Mexican Street Corn
• Best Mexican Black Beans
• Restaurant Style Salsa
• Instant Pot Refried Beans
• Cafe Rio Copycat Cilantro Lime Rice
• Best Pinto Beans Recipe

How to Creamed Mexican Street Corn