Easy Mexican Feast for Entertaining: Sheet Pan Chicken Fajitas, Beef Quesadillas & Nachos
When I’m cooking for friends, I want food that delivers big on flavour without needing hours in the kitchen. This Easy Mexican Feast does exactly that. Crispy oven-baked beef quesadillas, smoky sheet pan chicken fajitas, and loaded nachos with fresh guacamole—all made with simple ingredients and minimal fuss. Everything cooks in the oven, which means more time at the table and less time hovering over the stove. This is the kind of meal that’s easy to prep, easy to clean up, and guaranteed to impress.
Serves
6
Prep time
35 minutes
Cooking time
45 minutes
Ingredients
Guacamole with Nachos
For the guacamole:
- 3 ripe avocados
- 2 tbsp red onion, finely chopped
- 1 medium tomato, chopped (seeds removed for less water)
- 1 lime, juiced
- Salt and freshly ground black pepper, to taste
- 1 pickled jalapeño, finely chopped (optional)
For the nachos:
- 2 large bags of corn tortilla chips
- 2 cups shredded cheese (cheddar, tasty, or Monterey Jack)
- 2 tbsp pickled jalapeños, sliced
- Sour cream, to serve
Sheet Pan Chicken Thighs
- 1 kg chicken thighs, cut into thin strips
- 1 small green capsicum, sliced
- 1 small red capsicum, sliced
- 1 small yellow capsicum, sliced
- 1 small red onion, sliced
For the seasoning:
- 2 tsp ground cumin
- 2 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried oregano
- ½ tsp chilli powder (adjust to taste)
- salt and pepper, to taste
- 2 tbsp olive oil
- Juice of ½ lime (plus wedges to serve)
Beef Quesadillas with Corn Salsa
For the Quesadillas:
- 6 large flour tortillas
- 1 kg beef mince
- 1/2 brown onion, finely chopped
- 3 garlic cloves, minced
- 1 ½ cups grated cheese (cheddar or tasty cheese)
- 1 tbsp olive oil
- Spice mix:
- 2 tsp ground cumin
- 2 tsp smoked paprika
- 1 tsp ground coriander
- ½ tsp chilli flakes (optional)
- 1 tsp dried oregano
- salt and pepper, to taste
For the corn salsa topping:
- 1 cup corn kernels (fresh, tinned, or thawed from frozen)
- 2 tomatoes, finely chopped
- 2 tbsp red onion, finely diced
- Juice of 1 lime
- Salt, to taste
Directions
- In a medium bowl, mash the avocado to your preferred texture – chunky or smooth.
- Add the red onion, tomato and lime juice
- Season generously with salt and pepper.
- Mix gently to combine. Taste and adjust seasoning if needed. Set aside.
- Preheat your oven grill to medium-high.
- Spread the tortilla chips on a large oven-safe tray.
- Scatter shredded cheese evenly over the chips.
- Grill for 5 minutes or until the cheese is melted and bubbly.
- Dollop the guacamole and sour cream over the top. Garnish with pickled jalapeño slices.
- Preheat your oven to 220°C (200°C fan).
- Place the sliced chicken, capsicums, and red onion on a large sheet pan or roasting tray.
- In a small bowl, mix together the taco seasoning. Sprinkle the seasoning over the chicken and veg.
- Drizzle with olive oil and squeeze over the lime juice.
- Toss everything together on the tray to ensure even coating.
- Spread everything into an even layer and roast in the oven for 20–25 minutes, or until the chicken is cooked through and slightly charred in places.
- Preheat your oven to 200°C (180°C fan). Line a large baking tray with baking paper.
- Heat olive oil in a large skillet over medium-high heat.
- Add the beef mince and cook, breaking it up with a spoon, until browned (about 8–10 minutes).
- Add onion and cook for 3–4 minutes until softened.
- Add garlic and cook for another 30 seconds until fragrant.
- Stir in the spices, season with salt and pepper, and cook for another 2 minutes to let the flavours develop.
- Remove from heat.
- Lay out the tortillas on the baking tray.
- Spoon the beef mixture over one half of each tortilla.
- Sprinkle generously with grated cheese.
- Fold the other half over to form a semi-circle.
- Place the filled tortillas on the lined tray and lightly brush the tops with oil (for crispiness). Bake for 12–15 minutes, flipping once halfway, until golden brown and crispy.
- In a bowl, combine corn, tomato, red onion, lime juice and a pinch of salt. Mix well.
- To serve, slice the quesadillas into wedges and top with fresh corn salsa .
Ingredients
Guacamole with Nachos
For the guacamole:
- 3 ripe avocados
- 2 tbsp red onion, finely chopped
- 1 medium tomato, chopped (seeds removed for less water)
- 1 lime, juiced
- Salt and freshly ground black pepper, to taste
- 1 pickled jalapeño, finely chopped (optional)
For the nachos:
- 2 large bags of corn tortilla chips
- 2 cups shredded cheese (cheddar, tasty, or Monterey Jack)
- 2 tbsp pickled jalapeños, sliced
- Sour cream, to serve
Sheet Pan Chicken Thighs
- 1 kg chicken thighs, cut into thin strips
- 1 small green capsicum, sliced
- 1 small red capsicum, sliced
- 1 small yellow capsicum, sliced
- 1 small red onion, sliced
For the seasoning:
- 2 tsp ground cumin
- 2 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried oregano
- ½ tsp chilli powder (adjust to taste)
- salt and pepper, to taste
- 2 tbsp olive oil
- Juice of ½ lime (plus wedges to serve)
Beef Quesadillas with Corn Salsa
For the Quesadillas:
- 6 large flour tortillas
- 1 kg beef mince
- 1/2 brown onion, finely chopped
- 3 garlic cloves, minced
- 1 ½ cups grated cheese (cheddar or tasty cheese)
- 1 tbsp olive oil
- Spice mix:
- 2 tsp ground cumin
- 2 tsp smoked paprika
- 1 tsp ground coriander
- ½ tsp chilli flakes (optional)
- 1 tsp dried oregano
- salt and pepper, to taste
For the corn salsa topping:
- 1 cup corn kernels (fresh, tinned, or thawed from frozen)
- 2 tomatoes, finely chopped
- 2 tbsp red onion, finely diced
- Juice of 1 lime
- Salt, to taste
Directions
- In a medium bowl, mash the avocado to your preferred texture – chunky or smooth.
- Add the red onion, tomato and lime juice
- Season generously with salt and pepper.
- Mix gently to combine. Taste and adjust seasoning if needed. Set aside.
- Preheat your oven grill to medium-high.
- Spread the tortilla chips on a large oven-safe tray.
- Scatter shredded cheese evenly over the chips.
- Grill for 5 minutes or until the cheese is melted and bubbly.
- Dollop the guacamole and sour cream over the top. Garnish with pickled jalapeño slices.
- Preheat your oven to 220°C (200°C fan).
- Place the sliced chicken, capsicums, and red onion on a large sheet pan or roasting tray.
- In a small bowl, mix together the taco seasoning. Sprinkle the seasoning over the chicken and veg.
- Drizzle with olive oil and squeeze over the lime juice.
- Toss everything together on the tray to ensure even coating.
- Spread everything into an even layer and roast in the oven for 20–25 minutes, or until the chicken is cooked through and slightly charred in places.
- Preheat your oven to 200°C (180°C fan). Line a large baking tray with baking paper.
- Heat olive oil in a large skillet over medium-high heat.
- Add the beef mince and cook, breaking it up with a spoon, until browned (about 8–10 minutes).
- Add onion and cook for 3–4 minutes until softened.
- Add garlic and cook for another 30 seconds until fragrant.
- Stir in the spices, season with salt and pepper, and cook for another 2 minutes to let the flavours develop.
- Remove from heat.
- Lay out the tortillas on the baking tray.
- Spoon the beef mixture over one half of each tortilla.
- Sprinkle generously with grated cheese.
- Fold the other half over to form a semi-circle.
- Place the filled tortillas on the lined tray and lightly brush the tops with oil (for crispiness). Bake for 12–15 minutes, flipping once halfway, until golden brown and crispy.
- In a bowl, combine corn, tomato, red onion, lime juice and a pinch of salt. Mix well.
- To serve, slice the quesadillas into wedges and top with fresh corn salsa .
Helpful Tips
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Substitutions
Serving Suggestions
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