Easy Lunch & Dinner Ideas for Entertaining Friends & Family
Here at Old El Paso, we believe that food brings people together! That’s why we’ve curated this list of easy lunch and dinner meal ideas for entertaining friends and family to help you ‘Make Some Noise’ around the dinner table at your next event. These recipes are designed to be quick and easy, so you won’t need to worry about missing out on all the fun while you cook; from pork tacos to vegetarian options, there’s something for everyone. With that said, let's explore some mouth-watering lunch and dinner ideas, perfect for all your entertaining needs!
Simple Lunch Ideas For Entertaining Friends & Family
Slow Cooker Pork Carnitas Tacos
Recipe Name
Slow Cooker Pork Carnitas TacosTotal Time
6 hours and 30 minutesSpice Level
MildServings
8Ingredients
- 1 1/2 tablespoons vegetable oil
- 1 sachet Old El Paso™ Taco Seasoning Mix
- 1/2 teaspoon salt
- 1 teaspoon dried thyme
- 1 teaspoon ground cumin
- 250ml orange juice
- 6 garlic cloves, peeled
- 1.4kg boneless pork shoulder joint, rind removed
- 1 pack Old El Paso™ Stand 'N' Stuff Soft Tortilla Boats (8 tortillas)
- 150g mixed salad leaves or shredded lettuce
- 80g ready-grated mozzarella cheese
- 1/2 small red onion, finely sliced
Preparation
- In small bowl, combine the oil, taco seasoning mix, salt, thyme and cumin. Spread the paste all over the pork shoulder, pressing to coat. Place in the slow cooker dish. Pour the orange juice around the pork and add the garlic.
- Cover and cook on the Low heat setting for 5-6 hours or until the pork is very tender. Transfer the pork from the slow cooker to a shallow dish. Cool for 5 minutes then use 2 forks to roughly shred the meat. Toss with about 200ml of the braising liquid (discard the remaining braising liquid).
- Heat the tortilla boats to pack instructions. Divide the lettuce and cheese evenly between the tortilla boats. Top each one with about 85g of the pork (see Tips for using up any leftovers), then top with the cheese and sliced onion.
Expert Tips
- Turn your taco dinner into a real Tex-Mex family feast by serving with sides of Traditional Guacamole and Salsa.
- To take the edge off the raw onion, place the sliced onion in a sieve and rinse with cold water for about 30 seconds. Drain and pat dry with kitchen paper.
- You’ll have some have leftover pork after making the tacos – use hot or cold in sandwiches, quesadillas, burritos or grain bowls.
Made With...
If you have leftovers, allow the pork to cool and store it in an airtight container in the fridge within two hours. Consume within 2-3 days.
These tacos are perfect for an easy and flavourful lunch that feels special. Plus, you can put some of the leftover pork aside for an easy meal the day after hosting, allowing you to relax and put your feet up!
Dinner Ideas That Delight & Satisfy
Bayou Sausage Jambalaya
Recipe Name
Bayou Sausage JambalayaTotal Time
1 hourSpice Level
MildServings
4Ingredients
- 1 tablespoon vegetable oil
- 1 onion, sliced
- 1 red pepper, sliced
- 250 g cooking chorizo, sliced
- 400 g boneless skinless chicken breasts, chopped
- 1 tablespoon Cajun seasoning
- 2 jars (226 g) Old El Paso™ Salsa
- 250 g basmati rice
- 850 ml water
To Serve
- Lime wedges
Preparation
- Heat the oil in a large non-stick pan and cook the onion and pepper, over a medium/high heat, for 5 minutes, then add the chorizo and chicken pieces and cook for a further 5 to 10 minutes until cooked through and golden. Stir in the Cajun seasoning for the last 2 minutes.
- Pour in the salsa, rice and water and stir to combine. Bring to a boil, then turn down to a simmer, cover and cook, stirring occasionally, for 15-20 minutes, until the liquid is absorbed and the rice is cooked through. Season and serve with lime wedges.
Expert Tips
- Stir through a pack of baby spinach leaves at the end for a quick vegetable addition.
- For an added kick, why not add in some chopped fresh red chilli. Stir in for the last 2 minutes of cooking the chorizo and chicken.
- Serve with Old El Paso™ Original Nachips™ and salsa.
Made With...
If you have leftovers, let the food cool down and store it in an airtight container in the fridge within two hours. Eat within 2-3 days.
Ready in about an hour, this Jambalaya is the perfect dinner option for stress-free entertaining.
Summer Specific Meals for Entertaining
Chilli Paprika Burrito Bowl
Recipe Name
CHICKEN, CHILLI & PAPRIKA BURRITO BOWLTotal Time
20 minutesSpice Level
MildServings
4Ingredients
- 500g of chicken
- 150g natural yogurt
- Old El Paso™ Mexican Chili and Paprika Burrito Bowl Kit
Toppings
- Chopped tomatoes
- 1 can of black beans
- Lettuce
Preparation
- Add the seasoned rice and 400 ml of water to a saucepan and bring to boil over high heat. Reduce to medium heat, cover and simmer for 12 minutes stirring occasionally, or until the rice is tender and liquid is absorbed. Remove from the heat and let the rice stand for 2 min.
- Heat a little oil in a frying pan and sizzle the chicken over high heat for 5 minutes or until thoroughly cooked. Add seasoning mix and sizzle for further 5 minutes at reduced heat, while stirring occasionally.
- For a tasty creamy sauce put the yogurt in a bowl, add the seasoning mix and mix well.
Place some chicken and the rice in a bowl, add the toppings of your choice, cover with the topping sauce and enjoy!
Expert Tips
- Make it meat free : switch up the chicken with sliced mushrooms
Made With...
Allow any leftovers to cool and store them in an airtight container in the fridge within two hours. Consume within 2-3 days.
Light, refreshing, and bursting with flavour, these burrito bowls can be a lighter alternative depending on your choice of ingredients and serving size.
Easy Beef Taco Salads
Recipe Name
Easy Beef Taco SaladsTotal Time
30 minutesSpice Level
MildServings
6Ingredients
Taco Salads
- 125ml soured cream
- 100g Old El Paso™ Thick 'N' Chunky Salsa
- 1 pack Old El Paso™ Garlic & Paprika Seasoning Mix for Tacos
- 1 tablespoon vegetable oil
- 450g beef mince
- 150ml water
- 225g mixed shredded salad leaves (such as romaine and iceberg)
- 1 tin (425g) Old El Paso™ Black Beans, drained and rinsed
- 100g Double Gloucester cheese, grated
- 2 large tomatoes, halved, deseeded and chopped
To Serve
- Tortilla chips
Preparation
- Mix the soured cream, salsa and 2 teaspoons of the taco seasoning mix in a small bowl. Cover and chill in the refrigerator whist making the salad.
- Heat the oil in a large non-stick frying pan over a medium heat. Add the mince and fry for 5-6 minutes, stirring all the time until browned all over. Stir in the rest of the taco seasoning mix and water and cook for a further 10-15 minutes, stirring occasionally, until the beef is cooked through and most of the liquid has evaporated.
- Divide the lettuce between 6 serving plates. Top each with some of the beef mixture, black beans, grated cheese and diced tomato. Serve with the soured cream dressing and with tortilla chips on the side.
Expert Tips
- If you love dressing on every bite, toss all the salad ingredients together in a big bowl--then toss with the dressing.
- Replace the beef mince with vegetarian mince for a meat-free version.
Made With...
If you have leftovers, allow the salad to cool and store it in an airtight container in the fridge within two hours. Consume within 2-3 days.
These taco salads are an effortless summer meal for entertaining, providing a mix of textures and flavours. Make it your own by experimenting with ingredients or adding more of your favourite vegetables.
Vegan & Vegetarian Meals For Entertaining
Vegan Roasted Cauliflower Chickpea Tortilla Wraps
Recipe Name
EXTRA THIN VEGAN ROASTED CAULIFLOWER AND CHICKPEA TORTILLA WRAPSTotal Time
40 minutesSpice Level
MildServings
3Ingredients
- 1 small cauliflower, chopped into 1cm pieces (about 300g)
- 1 x 400g can chickpeas, drained, rinsed and patted dry (240g)
- 1 sachet Old El Paso™ Taco Seasoning Mix
- 1 tablespoon vegetable oil
- 1 medium avocado, mashed (145g)
- Juice and zest of 1 lime
- 2 spring onions, chopped (30g)
- Small handful of chopped coriander
- 1 pack Old El Paso™ Extra Thin Flour Tortillas
- 6 tablespoons Old El Paso™ Thick 'N Chunky Salsa (90g)
- 90g mixed salad leaves
Preparation
- Preheat the oven to 220°C (200°C fan) Gas Mark 7 and pop a large baking sheet in to heat up.
- In a bowl, toss the cauliflower and chickpeas with the seasoning mix and oil until well coated. Place in a single layer on the baking sheet and roast for about 20 minutes, turning occasionally.
- Meanwhile, mix together the avocado, lime juice and zest, spring onions and coriander.
- Heat the tortillas to pack instructions.
- Load the tortillas with the roasted cauliflower and chickpeas, the avocado mixture, salsa and salad leaves, then roll up and eat.
Expert Tips
- For extra crunch, swap the salad leaves for shredded red cabbage.
- Try adding some soya or other plant-based yogurt alternative.
- Frozen cauliflower is a cost-effective alternative to fresh and can save time as well as reduce waste.
- Cooking Vegan? Always read labels to make sure each recipe ingredient is vegan. Products and ingredient sources can change.
Made With...
If you have leftovers, allow the wraps to cool and store them in an airtight container in the fridge within two hours. Consume within 2-3 days.
These wraps are colourful, hearty and full of flavour, making them a great vegetarian recipe for entertaining.
Prepare For Good Noise & Good Times
These easy lunch and dinner meal ideas for entertaining friends and family offer a range of flavours to ensure that every guest is catered to, making hosting stress-free and fun! Plus, you can keep any leftovers for the next day, allowing you to relax after a busy day of hosting. So, get your invitations ready, fire up the stove or grill, and prepare to let the good noise of family and friends fill your home. Remember, it's not just about the food, it's about the moments shared around the table.