Here are some recipes from The Four Ingredient Cookbook.

Tamales with Chili
1 dozen tamales, wrappers removed
1 (15 oz) can chili
1 cup finely chopped onions (or less)
1 1/2 cups grated cheddar cheese

Place the tamales in a greased casserole, top with chili and sprinkle with cheese and onions. Bake at 350 degrees until bubbling hot, about 30 minutes. Serves 4.

This next one is a little odd to me, not what came to mind when I saw the title.

Quick Enchiladas
2 (15 oz) cans hominy, drained
1 cup finely chopped onion (or less)
2 cups grated cheddar cheese
1 (15 oz) can chili or enchilada sauce

Place hominy and onions in casserole. Top with 1/2 of the cheese and spread the chili over the top, and then the rest of the cheese. Bake at 350 degrees until bubbly hot, about 45 minutes. Serves 4 to 6.

I don't think I'd serve both of these at the same time, they are too much the same, but here's how I'd make some rice to go with them:

Rice for Mexican Dinner
1/2 cup white rice (not Minute Rice)
1 tablespoon oil
1/2 (15 oz) can diced tomatoes
1/4 - 1/2 cup salsa

Saute the rice in the hot oil until each rice grain puffs up a little bit, but not brown. Slowly stir in the tomatoes and salsa. Cover and simmer until all the liquid is absorbed, and add some water if it is too dry before the rice is cooked.

Serve all this with some finely shredded lettuce and diced tomato on the plate for the full experience.

Oh wait. You need more for the full experience:

Margarita

Margarita mix
Rum
Coarse salt

I prefer rum in my margaritas to the traditional tequila; it goes down smoother. Margarita mix is also good for making lemonade. Just add ice and water.

Here's something really different: chocolate flan. As you can see we've departed from the easy/fast idea. But this sounds worth doing some time when you're looking for something different.

Chocolate Flan

6 tablespoons sugar
3 tablespoons water
1/4 cup chocolate syrup
2 eggs
1 egg yolk
1 cup milk
1/2 cup evaporated milk
1 1/2 teaspoons vanilla

Place an oven shelf in bottom third of oven. Preheat oven to 325 degrees. Lightly coat four 6 ounce custard cups with nonstick spray. Combine 5 tablespoons sugar and 3 tablespoons water in small, heavy saucepan. Cook, stirring over medium heat until sugar dissolves. Increase heat to medium high; cook until syrup turns amber color, 2 to 4 minutes. Working carefully and quickly, pour one quarter of syrup into each custard cup and turn cups to coat. Let cool. Whisk chocolate syrup, eggs, and yolk in a small bowl until blended. Heat milk, evaporated milk, and the remaining 1 tablespoon sugar in small saucepan just until simmering. Slowly whisk hot mixture into egg mixture. Stir in vanilla. Strain into 4 cup measure. Pour into prepared cups.

Place cups in a shallow baking pan; place on oven shelf. Pour enough hot water into pan to reach almost halfway up cups. Cover loosely with foil. Bake in preheated 325 degree oven until sharp knife inserted in center comes out clean, 35 to 40 minutes. Remove the flans to a wire rack to cool to room temperature. Refrigerate the flans until well-chilled, at least 4 hours or overnight. To unmold, run a knife around just the top edge of each flan; invert on dessert dishes.