31 Days of Meal Planning – Tex Mex Week + Grocery List

I never get tired of Tex-Mex!  I love the flavors found in this cuisine, and frequently use spices such as chili powder, cumin and cilantro in my cooking.  If you’re up for a week of Tex-Mex cooking, I encourage you to use this meal plan!

Sunday – Chicken Fajita Burritos, Chips & Guacamole
Monday – Tostadas, Fideo
Tuesday – Chicken Tortilla Soup
Wednesday – Slow-cooker Carne Quisada, Chips & 5-layer dip
Thursday – Enchiladas, Mexican Rice, Green Beans
Friday – Queso Taco Pasta
Saturday – Chicken “nachos”, Cheesy Ranch Potatoes, Squash

Sunday

1 package frozen or refrigerated pre-cooked fajita chicken, heated
cream cheese OR refried beans (I like cream cheese, hubby likes beans)
grated cheese
burrito-sized tortillas
salsa
tortilla chips
4 avocados
lime juice
2 roma tomatoes, chopped
cilantro, chopped
salt
garlic powder

In each tortilla, spread some cream cheese (or refried beans), then top with chicken meat and grated cheese. Wrap up burritoes. Place in casserole dish. Top burritos with additional grated cheese and then pour salsa over the top. Bake in a 350 degree oven until cheese bubbles. These are VERY filling!

For the guacamole, use 4 ripe avocados and mix in lime juice, salt, garlic powder, chopped cilantro and chopped tomatoes.  You can watch me make it HERE.

Monday

2 lb. ground beef
1/2 lb. chorizo
1 baked potato, baked & cubed
1 small can peas & carrots
1 pkg tostada shells
1 large can refried beans
lettuce
tomatoes
grated cheese
1 package vermicelli (fideo)
1 can/box of chicken stock
garlic
Rotel (or salsa)

Tostada assembly recipe HERE.  You will have extra of the meat mixture.  Use it on Thursday for enchiladas.
Fideo recipe HERE. (The recipe is for ABCs, but just use the regular fideo).

Tuesday

1 onion, diced
2 cloves of garlic, minced
1 teaspoon paprika
2 teaspoons chili powder
3 teaspoons cumin
2 32oz boxes chicken stock
1 14.5 oz can fire roasted tomatoes
1 rotisserie chicken, meat shredded and set aside
1 can black beans, drained
4 avocados
1 cup sour cream
2 cups shredded Mexican cheese
2 bunches green onions, sliced
cilantro, chopped
tortilla chips

Use THIS recipe for Chicken Tortilla Soup

Wednesday

2 lb. beef roast, cut into 1-inch pieces
vegetable oil
1 green pepper
5 cloves garlic
chili powder
salt, pepper
1 onion
1 jalapeno
cumin
oregano
flour
1.75 cups chicken broth
1 can diced tomatoes
2 bay leaves
flour tortillas
1 can bean dip
2 avocados
1 small carton sour cream
mayonnaise
1 package taco seasoning
2 tomatoes
1 bag tortilla chips

Slow-Cooker Carne Guisada Recipe HERE.
5 Layer Dip – Recipe HERE

Thursday

leftover meat mixture from tostadas
1 large can enchilada sauce
24 corn tortillas
3 cups grated cheddar cheese
vegetable oil
1-2 Tbs. Oil or butter
1 c. long grain white rice
2-4 cloves garlic, chopped
1 can chicken broth or 1/2 box of chicken stock
1 can water
About 1/2 cup of salsa, Rotel, or tomatoes
Cumin – a couple of Tbs.
1 large can of green beans, cook in microwave 3 minutes.

Make a pan of cheese enchiladas and a pan of beef enchiladas according to THIS recipe.
Mexican Rice recipe HERE.

Friday

4 tablespoons unsalted butter
1/4 cup all purpose flour
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 1/2 cups reduced sodium chicken broth
1 1/2 cups shredded cheddar cheese
1/2 cup prepared mild salsa
2 tablespoons extra virgin olive oil
1 cup finely chopped onions
1 tablespoons minced garlic
1 pound lean ground beef
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
One 10 ounce can Rotel tomatoes, mild
1 tablespoon ground cumin
1 tablespoon fresh lime juice
3/4 pound small pasta of your choice
2 cups shredded cheddar cheese

Queso Taco Pasta recipe HERE.

Saturday

1½ lbs. chicken tenders
1½ cups cheddar cheese
1½ teaspoon kosher salt
1½ teaspoon smoked paprika
¾ teaspoon chili powder
¾ teaspoon cumin
½ teaspoon cayenne pepper
1 tablespoon vegetable oil
1 large jalapeno,
3 tablespoons green onions
bacon pieces
3 lb. red potatoes
chili powder
seasoned salt
butter
ranch dressing
2 squash, 2 zucchini

Chicken Nachos recipe HERE.
Cheesy Ranch Potato recipe HERE.
Grill or steam some squash and zucchini

Grocery List

4 avocados
6 roma tomatoes
1 bunch cilantro
1 large russet potato
3 lb. red potatoes
2 zucchini
2 yellow squash
lettuce, iceburg or pre-shredded
2 bulbs garlic
3 onions
1 green pepper
2 jalapenos
1 bunch green onions
3/4 lb. pasta of choice
1 package frozen pre-cooked fajita chicken
3 lb. ground beef
2 lb. beef roast
.5 lb. chorizo
1 pre-cooked rotisserie chicken or 1 pk of pre-shredded, cooked chicken
1.5 lb. chicken tenders
1 can bean dip
1 pk bacon pieces
2 small cartons of sour cream (or 1 large)
8 oz. cream cheese
2 large bags Grated cheese – Mexican blend
1 can (large) enchilada sauce
1 can black beans
1 can diced tomatoes
1 can fire roasted tomatoes
1 small can peas & carrots
2 cans refried beans
1 jar salsa
1 large can green beans
5 boxes chicken stock
1 package taco seasoning
2 cans Rotel
1 package vermicelli (fideo)
1 package burrito-sized tortillas
1 package taco-sized tortillas
1 package tostada shells
1 24-ct. corn tortillas
2 bags tortilla chips

Kitchen staples you will need… purchase if you don’t have on hand:

lime juice
salt
pepper
garlic powder
paprika
chili powder
cumin
vegetable oil
bay leaves
mayonnaise
long grain white rice
butter
flour
paprika
cayenne pepper
ranch dressing

Related posts:

About Laura

A Christian wife, mother, daughter, former educator, photographer, amateur chef, pretend gardener, alto 🎶, book nerd, cancer-survivor and laundry-hater.

2 Responses to 31 Days of Meal Planning – Tex Mex Week + Grocery List

  1. Bri October 14, 2017 at 12:59 pm #

    I love mexican food! My little sibs can’t take much spice, but a lot of this sounds delicious!!! And I think it’s neat that you include the shopping list too!
    In Christ,
    Bri from forget-not-his-benefits.blogspot.com

  2. Linda October 15, 2017 at 1:20 pm #

    The tostadas look good but I bet they are challenging to eat, kind of like crunch tacos that fall apart on you after the first bite/

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