But First, What is Taco Rice?

Taco Rice is a take on a Japanese inspired, Okinawan dish with the ingredients of a Tex-Mex taco. Ground beef, lettuce, cheese, and tomatoes are served on a bed of rice and salsa on top. This version of Taco Rice is amazing and sure to be a new family favorite.

What to Serve with Taco Rice

Taco Rice is pretty versatile – serve it with chips, add it to tortillas as burrito filling, add it to hard or soft taco shells as taco filling, or in a tostada shell or taco salad. Taco Rice can also be made meatless for a vegetarian option. If you want to use ground turkey or pork, that works fine too.

How to Make Taco Rice

In just 30 minutes and a handful or ordinary ingredients, you’ll have dinner on the table! For full recipe details including an ingredients list and measurements, see the printable recipe card down below. Here is what you can expect when making this recipe.

Cook Ground Beef, Onion + Garlic

Brown ground beef and onion together in a large skillet. Once that has browned, add garlic and saute a couple minutes longer.

Stir in taco seasoning, rice, broth (or water), and tomato soup.

Do I have to use canned soup?

No. This is just how my mom always made it, but feel free to substitute with tomato sauce, diced tomatoes or even salsa in a pinch.

Simmer Until Rice is Cooked

Place lid on skillet and simmer on low until rice is cooked through (follow your package directions). It’ll be about 15 minutes.

Can I use Minute Rice?

Yes. Minute Rice will work with this recipe. Just adjust your cook time according to the package directions. You can also use brown rice, if you prefer.

Top with Cheese + Serve with Optional Toppings

Add shredded cheese and give everything one last stir.

Serve over a bed of lettuce, with tortilla chips and/or you choice of optional toppings listed below.

Optional Topping Ideas

While these are all optional, here are few topping ideas that go great with Taco Rice.

• lettuce, shredded
• tortilla chips
• tomato, diced
• sour cream
• green onion, diced
• My Classic Guacamole Recipe

Storage Directions

Place any leftover Taco Rice in an airtight container and into the fridge for up to 4-5 days.

To Reheat, microwave until heated through.

To Freeze, place in a freezer safe, airtight container. Taco Rice will stay fresh for up to a month. Allow to thaw in the fridge overnight before reheating.

More Delicious Recipes a Try…

• Taquitos
• Chicken Flautas
• Cilantro Lime Rice
• Mexican Street Corn
• Chicken Fajitas

Enjoy this tasty dinner! It’ll be a great addition to your meals this week. Have a great day, friends!

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Taco Rice

With just a handful of every day ingredients, you can have dinner on the table lickety split. Taco Rice is ground beef, rice, tomato soup, seasoning and cheese made all in one skillet. Serve with tortilla chips, tomato and lettuce for a well rounded meal.

Course Dinner

Cuisine Mexican

Keyword taco rice

Prep Time 5 minutes

Cook Time 25 minutes

Servings 4

Ingredients

• 1 med onion diced
• 1 lb ground beef
• 2 cloves garlic minced
• 1 packet taco seasoning
• 1 cup rice uncooked
• 2 cups chicken broth or water
• 1 can condensed tomato soup (or substitute salsa)
• 1 cup cheese grated, any (sharp cheddar, mexican blend, etc.)

optional toppings

• lettuce shredded
• tortilla chips
• tomato diced
• sour cream
• green onion diced
• guacamole

Instructions

• Brown onion and ground beef together in a skillet.
• Add garlic and saute a few more minutes.
• Stir in taco seasoning, rice, broth (or water), and tomato soup.
• Place lid on skillet and simmer on low until rice is cooked through (follow your package instructions)…about 15 minutes.
• Add cheese and give everything one last stir.
• Serve over a bed of lettuce, with tortilla chips and/or your choice of optional toppings listed above.

The post Taco Rice appeared first on Lauren's Latest.

Easiest Crockpot Pork Chops Ever

If you’re looking for a dinner that basically cooks itself, this easy pork recipe is for you! All you need to do is add the ingredients into the slow cooker, turn it on high, and come back 6 hours later. Shred the pork, stir in the remaining ingredients, and dinner is served.

How easy is that?! Perfect for busy weeknights and those days you just don’t want to cook. Plus it’s a warm, hearty, and filling meal. I often find myself turning to this one on cold, dreary days. The creamy sauce and warm Southwest flavors make this an ideal comfort food recipe.

As a bonus, there are usually lots of leftovers left which means even less cooking the next day. Seriously, this crockpot pork is a real winner in my house and once you see how easy it is, it may become a staple in yours too!

What’s the Best Pork to Use?

This Southwest pork can be made with a 3 to 4 pound pork roast or thick pork chops. I used 3 thick pork chops with the fat removed, but since the meat gets shredded, it’s totally up to your personal preference.

I would avoid bone-in pork chops, as you want something thick that can shred easily. You also want to choose meat that has some fat in it, as that adds lots of flavor, but trim any excess fat to prevent the dish from becoming too greasy.

How to Make Southwest Crockpot Pork Chops

This crockpot pork is made with a creamy soup, a few Southwest seasonings, corn, black beans, and of course, cheese. You can’t forget the cheese! For full recipe details, see the printable recipe card down below. Here is what you can expect when making this recipe:

Add Sauce Ingredients + Pork to Crockpot

Whisk together the soup, water, corn, spices and cheese in the bottom of a crockpot. Add the pork to the sauce. Turn the crockpot on high and cook for at least 6 hours.

Shred the Pork

Remove the pork and shred the meat. Stir the shredded meat into the sauce with the black beans, cilantro, and scallions.

Serve

Serve your Southwest pork over rice or with corn tortillas.

Tips & Variations

If you don’t cook a lot of pork in your crockpot, here are some tips to help you out.

• How to tell when pork is done. The length of time it takes to fully cook your pork will depend on the slow cooker and the size of the roast or pork chops used. The best way to tell if your pork is ready is with an internal thermometer. Pork is fully cooked at 145° F.
• Can I make this with chicken? While I’ve never made this recipe with chicken, you can definitely use chicken breast or thighs. Just be sure to adjust the cooking time as chicken tends to cook faster than pork.
• Add some heat. If you want to kick up the Southwest flavor a bit more, you can add in some jalapeno slices to the dish before serving.

Side Dish Ideas

I typically serve this shredded crockpot pork over a bowl of rice for a quick and easy dinner. You can also serve it with corn tortillas…taco-style. If you want a lower-carb option, try quinoa or cauliflower rice instead of plain white rice.

With the black beans and corn right in the dish, you can easily get away with calling this Southwest pork a meal on its own. However, if you want a little something extra, you can’t go wrong with a bright green salad or some roasted veggies like green beans or cauliflower.

Leftovers & Storage

One of the best things about crockpot pork chops is the leftovers! Extras easily store for a few days and can be made into burritos, tacos, sandwiches and quesadillas. You can even stuff leftover pork into a baked sweet potato, then top it with lots of cheese for a simple and healthy meal.

• How to store leftovers. Leftover Southwest pork will last in the fridge for up to 3 days. Be sure to store in an airtight container. If you are serving with rice, I recommend storing the rice separately.
• How to reheat leftovers. I recommend reheating leftovers on the stovetop, though you can heat them up in the microwave as well.

More Crockpot Recipes to Try…

• Crock Pot Ribs
• Crock Pot Ham
• Easy BBQ Pulled Pork
• Shredded Mexican Pork
• Crockpot Chicken Enchilada Casserole

There you have it, an amazingly tasty meal that you didn’t have to slave in the kitchen all day to make, but definitely tastes like you did! Be sure to save, print, bookmark or share this recipe. The printable recipe card is below. Have a great day, friends!

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Southwest Crockpot Pork Chops

Creamy and flavorful with just a hint of heat, this Southwest Crockpot Pork is a true "dump and go" crockpot recipe. Toss the ingredients in the crockpot in the morning and return to a dinner ready to be served!

Course Dinner

Cuisine Southwestern

Keyword crockpot pork chops, easy pork recipes, slow cooker pork

Prep Time 10 minutes

Cook Time 6 hours

Total Time 6 hours 10 minutes

Servings 8 Servings

Calories 488kcal

Author Lauren

Ingredients

• 3-4 lb pork roast or I used 3 super thick pork chops with the fat removed
• 2 cans cream of chicken soup
• 1 can water
• 1 can sweet corn drained
• 2 Tablespoons cumin
• 1 Tablespoon chili powder
• salt & pepper
• 2 cups grated cheddar cheese I use sharp
• 1 can black beans rinsed and drained
• 1/4 cup cilantro chopped
• 2 scallions chopped

US Customary – Metric

Instructions

• In the bottom of a crockpot, whisk soup, water, corn, spices, and cheese. Set roast in the sauce and set crockpot to high. Cook for at least 6 hours..
• Before serving, remove roast and shred the meat. Stir meat back into sauce with black beans, cilantro, and scallions. Serve over rice or in fried corn tortillas

Nutrition

Calories: 488kcal | Carbohydrates: 27g | Protein: 51g | Fat: 19g | Saturated Fat: 9g | Cholesterol: 140mg | Sodium: 532mg | Potassium: 1402mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1104IU | Vitamin C: 4mg | Calcium: 242mg | Iron: 3mg

The post Southwest Crock Pot Pork Chops appeared first on Lauren's Latest.

What Are Fajitas? Can I Use Meat Other Than Chicken?

Fajitas are a Mexican dish consisting of meat that is grilled and served on a tortilla (flour or corn) like a taco. Different meats you can use include chicken (like this recipe), steak, fish or shrimp. You can also use only vegetables if you are vegetarian. For this Chicken Fajita Recipe today, we’ll be using chicken. But feel free to customize it how you like it.

Chicken Fajita Seasoning

My favorite seasoning for chicken fajitas is this one by Spice Hunter. It’s a little spicy and really flavorful plus salt-free (so don’t forget the salt)! If you’re using a different fajita seasoning (which is totally fine…use what you have!) double-check whether or not there is salt added in before going hog wild with seasoning.

Make Your Own

You can even make your own fajita seasoning if you don’t like the store bought kind. Simply combine 3 tsp chili powder, 2 tsp ground cumin, 2 tsp garlic powder, 1 tsp paprika, 1/2 tsp salt, and 1/2 tsp pepper.

How to Make Chicken Fajitas (In the Oven or Stove Top)

Can you believe that these Chicken Fajitas are not only quick but they also only need 6 ingredients to make? You’ll probably only need to buy a handful of things you don’t already have on hand. Below are the directions for both oven and stovetop. Choose the method that suits your cooking style best! For full recipe details and ingredient measurements, see the printable recipe card down below. Let’s get cooking!

Oven Directions

Preheat Oven + Prep Pan

Preheat oven. Line half sheet pan with parchment paper or foil and set aside.

Prep Chicken, Add Peppers and Onions to Baking Sheet

Trim any extra fat or cartilage off of chicken and slice across the grain into skinny strips. Place chicken, peppers, and onions onto the baking sheet. Toss with olive oil, fajita seasoning, and salt.

Bake

Bake 20-30 minutes or until chicken is thoroughly cooked and onions are tender.

Add to Tortillas + Add Toppings

Serve chicken and peppers with tortillas and any extra toppings desired.

Stove Top Directions

Prep Chicken + Preheat Skillet

Trim any extra fat or cartilage off of chicken and slice across the grain into skinny strips. In a large nonstick skillet with high sides, heat 2 tablespoons olive oil over medium-high heat.

Add Chicken + Onions to Hot Skillet

Add onions, chicken and 2 tablespoons fajita seasoning. Stir as onions brown and chicken cooks through. After 5 minutes, the chicken should be cooked through and onions should be crisp-tender. Remove from pan.

Cook Peppers

Place skillet back on the heat, add in other 2 tablespoons olive oil, peppers and last tablespoon of fajita seasoning. Fry until crisp-tender, about 3 minutes.

Add Chicken + Onions to Pepper Mixture + Heat Through

Add in chicken and onions to the pepper mixture and stir to heat everything through another minute or two.

Add to Tortillas + Toppings

Serve chicken and peppers with tortillas and any extra toppings desired.

Ideas For Toppings

Here are some ideas for toppings for your chicken fajitas. Feel free to add any or all of these.

• Sliced Avocado – add a little lemon or lime juice to keep the avocado from browning.
• Salsa – store bought or try my Homemade Salsa Recipe.
• Sour Cream – a dollop will do!
• Chopped Lettuce – iceberg or romaine work great.
• Shredded Cheese – I like cheddar or a mexican blend
• Jalapeños – sliced and de-seeded (unless you like the heat!)
• Cilantro – chopped.
• Guacamole – I have a Classic Guacamole Recipe that is the best!

What to Serve with Fajitas

Rice always goes over well with Mexican food. So go with a traditional Mexican Rice or try my Famous Butter Rice. It is perfectly subtle enough to still taste delicious but also go with anything else on your plate.

Chips and guacamole are also super good with Chicken Fajitas. Here are a few of my recipes for guac: Classic Guacamole Recipe, Mexican Street Corn Guacamole, and Buffalo Bacon Blue Cheese Guacamole.

Another classic side dish is Pico de Gallo.  Pico is a fresh, Mexican salsa that is made up of tomatoes, cilantro, onion, jalapenos, lime juice, garlic, salt, and pepper. Give it a try!

Storing Leftover Chicken Fajitas

Store any leftovers in an airtight container in the fridge. Doing so will keep the moisture in. Fajitas will stay fresh in the fridge for 3-4 days.

More Mexican Dishes to Try!

• Loaded Fajita Pizza
• Amazing Chicken Enchiladas
• Gluten-Free Vegetarian Fajitas
• Mexican Street Corn Recipe
• Birria Tacos
• Crockpot Chicken Taco Meat

Add Chicken Fajitas to your menu…you won’t be sorry! Be sure to save/print/bookmark/share this recipe to have handy. Have a great week, friends!

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Chicken Fajitas

Easy Chicken Fajitas are a quick weeknight dinner! Made on the stovetop or in the oven, this chicken fajita recipe is packed with flavor.

Course Dinner

Cuisine Mexican

Keyword chicken fajita recipe, chicken fajita seasoning, chicken fajitas, how to make chicken fajitas

Prep Time 15 minutes

Cook Time 35 minutes

Total Time 50 minutes

Servings 4 servings

Calories 308kcal

Author Lauren

Ingredients

• 1 pound boneless, skinless chicken breasts about 3
• 1 large yellow onion sliced
• 3 bell peppers sliced (any color you like!)
• 1/4 cup olive oil
• 3 tablespoons fajita seasoning
• salt *only needed if seasoning is salt free
• fajita fixings tortillas, sour cream, tomatoes, salsa, etc..

US Customary – Metric

Instructions

Oven Directions

• Preheat oven to 375 degrees. Line half sheet pan with parchment paper or foil and set aside.
• Trim any extra fat or cartilage off of chicken and slice across the grain into skinny strips. Place chicken, peppers, and onions onto the baking sheet. Toss with olive oil, seasoning, and salt.
• Bake 20-30 minutes or until chicken is thoroughly cooked and onions are tender.
• Serve chicken and peppers with tortillas and any extra toppings desired.

Stovetop Directions

• Trim any extra fat or cartilage off of chicken and slice across the grain into skinny strips. In a large nonstick skillet with high sides, heat 2 tablespoons of olive oil over medium-high heat.
• Add onions, chicken and 2 tablespoons fajita seasoning. Stir as onions brown and chicken cooks through. After 5 minutes, the chicken should be cooked through and onions should be crisp-tender. Remove from pan.
• Place pan back on the heat, add in other 2 tablespoons olive oil, peppers and last tablespoon of fajita seasoning. Fry until crisp-tender, about 3 minutes.
• Add in chicken and onions to the pepper mixture and stir to heat everything through another minute or two.
• Remove from heat and serve hot with tortillas and any extra toppings desired.

Nutrition

Calories: 308kcal | Carbohydrates: 11g | Protein: 26g | Fat: 18g | Saturated Fat: 3g | Cholesterol: 73mg | Sodium: 144mg | Potassium: 743mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2886IU | Vitamin C: 118mg | Calcium: 62mg | Iron: 4mg

The post Chicken Fajitas appeared first on Lauren's Latest.

Why Should I Make Chicken Taco Meat in the Crockpot?

I think nearly everyone will agree, crockpot recipes always seem to be the most delicious and super easy. Chicken is always cooked to perfection and shreds so easily every time. I love the ease of throwing everything in the crockpot early on in my day, and set it and forget it (for the most part). Knowing dinner will be ready or at least mostly ready by the time dinner time rolls around is the best! Be warned, this recipe is ridiculously easy.

Recipes Ideas to use this Chicken Taco Meat

Whether you’re adding chicken to tacos or quesadillas, this crockpot chicken is perfect for the job. Here are few recipe ideas to get you started.

• Amazing Chicken Enchiladas – forgo the fajita seasoning in this recipe and use this chicken taco meat instead.
• Easy Chicken Tortilla Soup – adding chicken already flavored with taco seasoning will only enhance the flavor of the soup!
• Southwest Salad Recipe with Chicken – this recipe calls for rotisserie chicken, but can easily be swapped for chicken taco meat.
• Taco Casserole – you can substitute the ground beef with shredded chicken

Make Your Own Taco Seasoning

You can use store-bought taco seasoning, no problem! I always keep a few on hand for busy days. But if you want to make your own, I have a great one! My Homemade Taco Seasoning is so much better than store bought and you probably have all of the ingredients in your spice cabinet.

How to Make Crockpot Chicken Taco Meat

Throwing this recipe together for the crockpot is ridiculously easy. For full recipe details and measurements, see the printable recipe card below.

Add Ingredients to a Cold Crockpot

Place chicken into the crockpot. Sprinkle taco seasoning onto chicken, and pour the can of chilis and salsa over the top.

Cook

Cover and cook on high for 4-5 hours or until chicken is cooked thoroughly and will shred easily.

Shred Chicken + Place Back in Crockpot

Shred chicken by using two forks or in your stand mixer using the paddle attachment. It only takes a few seconds. A hand mixer will also work.

Remove any questionable pieces (fat, cartilage, etc.) and place back into the crockpot with the cooking liquid. Cover to keep warm and serve in tacos, quesadillas, on a salad, or however your little heart desires.

Storing Leftover Shredded Chicken

Any leftover shredded chicken can be stored in the refrigerator in an airtight container for up to 4 days. Simply reheat in the microwave in intervals, occasionally stirring until heated through. Freezing this chicken and using for later is very simple. Allow chicken to cool completely before placing in a freezer safe, airtight container. Chicken will stay fresh in the freezer for up to 3 months. To thaw and use: Place in the fridge overnight to thaw. When ready to use, reheat in the microwave or on the stovetop.

Other taco recipes you might like:

• Taco Cobb Salad
• Taco Lettuce Wraps
• Taco Salad Pizza (with Doritos!)
• Birria Tacos
• Taco Soup Recipe

That’s it!

Be sure to save, print, bookmark, and share this recipe! Get the printable version below.

Have a great week, friends!

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Crockpot Chicken Taco Meat Recipe

This Crockpot Chicken Taco Meat Recipe is a super simple and very flavorful way to make healthy shredded chicken! Use for days in a variety of different dishes!

Course Dinner

Cuisine Mexican

Keyword Chicken Taco Meat, Chicken Taco Meat Recipe, Crockpot Chicken Taco Meat

Prep Time 5 minutes

Cook Time 5 hours

Total Time 5 hours 5 minutes

Servings 6 servings

Calories 206kcal

Author Lauren Brennan

Ingredients

• 2 lbs frozen chicken breasts about 4 breasts
• 1.25 oz taco seasoning packet 1/4 cup
• 4.5 oz mild diced green chiles 1 can
• 1 1/2 cups salsa

US Customary – Metric

Instructions

• Place all ingredients into a crockpot and cook on high for 4-5 hours or until chicken is cooked thoroughly and will shred easily.
• Remove chicken from crockpot and shred, removing any fat.
• Place back into the crockpot and stir with remaining liquid. Cover and keep warm in the crockpot until ready to serve.
• Serve in tacos, quesadillas, nachos, etc.

Nutrition

Calories: 206kcal | Carbohydrates: 8g | Protein: 33g | Fat: 4g | Cholesterol: 96mg | Sodium: 1194mg | Potassium: 768mg | Fiber: 2g | Sugar: 3g | Vitamin A: 940IU | Vitamin C: 13mg | Calcium: 35mg | Iron: 1.5mg

The post Crockpot Chicken Taco Meat appeared first on Lauren's Latest.

A Mexican Favorite Made in the Crockpot!

I love a good crockpot meal and this one certainly does not disappoint! While I have an Easy Chicken Fajita Recipe that can be made on the stove or in the oven, I thought it made sense to add crockpot chicken fajitas to my recipe arsenal. Not only is this an easy “set it and forget it” dinner, it tastes just as good as the other versions. The only thing you need to be careful of is overcooking the peppers. If you’re a little picky about keeping the integrity of the peppers, I’d suggest using the smaller chicken tenders, cutting up your larger chicken breasts into thinner pieces OR adding the peppers in later, during the last hour to hour and a half of cooking time.

How to Make Chicken Fajitas in the Crockpot

I love set it and forget it type meals made in the crockpot! For full details on how to make chicken fajitas in the crockpot see the recipe card down below.

Prep Veggies

Slice your onions and peppers. (I used half of each color of pepper, but you are welcome to just use all green, all red or a combination of the colors available to you.)

Add onions and peppers to a large bowl. Toss with olive oil and 2/3 of the fajita seasoning. Set aside.

Cook in the Crockpot

Spray a cold crockpot with nonstick cooking spray and add the chicken. Sprinkle with remaining fajita seasoning.

Top chicken with onions and peppers. Cover and cook on high for 2-3 hours or until chicken is thoroughly cooked and peppers have softened (not mushy).

Shred and Serve

Shred chicken and serve with tortillas and any other desired fajita toppings (more on that below).

Favorite Chicken Fajita Toppings

Traditionally fajitas are served ‘taco style’ in a variety of different tortillas. Flour tortillas being the most popular at restaurants (and at my house). However, if you’re not wanting tortillas, the finished crockpot chicken fajitas mixture is delicious served as a ‘bowl’ with rice, beans and other yummy toppings. Here are a couple of ideas:

• tomatoes
• salsa
• avocado
• guacamole
• beans
• cotija cheese
• lime juice
• cilantro

Storing Leftovers

While fajitas are best eaten the day they are prepared, you can store any leftovers in an airtight container in the fridge for 1-2 days. The main thing to note here is that the chicken will be fine, but the onions and peppers will get soggy the longer they sit.

Love Chicken Fajitas? More Mexican Dishes to Try:

• Red and Green Enchiladas
• Homemade Carnitas
• Mexican Street Corn
• Chicken Flautas

There you have it! Protein packed, easy as pie, Crockpot Chicken Fajitas!

The printable recipe card is down below. Be sure to print/save/pin/bookmark this page…it’s a good one!

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Crockpot Chicken Fajitas

Crockpot Chicken Fajitas are an easy throw together meal that requires little prep and results in tons of flavor. Plus it's high in protein!

Course Dinner

Cuisine Mexican

Keyword crockpot chicken fajitas

Prep Time 10 minutes

Cook Time 2 hours

Total Time 2 hours 10 minutes

Servings 4 servings

Calories 190kcal

Ingredients

• 2 bell peppers any color
• 1 red onion
• 1 tablespoon olive oil
• 1 pound chicken tenders or boneless, skinless chicken breasts, cut into slices
• 1.27 oz fajita seasoning one packet

US Customary – Metric

Instructions

• Slice onions and peppers. (I used half of each color of pepper, but you are welcome to just use all green, all red or a combination of the colors available to you.)
  
• Add onions and peppers to a large bowl. Toss with olive oil and ⅔ of the fajita seasoning. Set aside.
  
• Spray a cold crockpot with nonstick cooking spray and add the chicken. Sprinkle with remaining fajita seasoning.
  
• Top chicken with onions and peppers. Cover and cook on high for 2-3 hours or until chicken is thoroughly cooked and peppers have softened (but not mushy).
  
• Shred chicken and serve with tortillas and any other desired fajita toppings: tomatoes, salsa, avocado, guacamole, rice, beans, cilantro.
  

Nutrition

Calories: 190kcal | Carbohydrates: 6g | Protein: 25g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 73mg | Sodium: 135mg | Potassium: 585mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1897IU | Vitamin C: 79mg | Calcium: 16mg | Iron: 1mg

The post Crockpot Chicken Fajitas appeared first on Lauren's Latest.

A Few Notes About the Ingredients I Used

Easy, fast, and delicious with a capital D! Cheesy southwest goodness on your fork. Yes, please! You can totally tweak this recipe to your liking. Here is what I prefer to use:

• Ground Beef – I used 80/20. If you’d like to make this recipe even healthier, opt for ground turkey instead of ground beef!
• Taco Seasoning – either use store-bought or use homemade taco seasoning.
• Southwest Salsa – use whatever brand you like best. Also if you like things spicy, get a spicier salsa! Don’t be afraid to change this pasta recipe to your liking.
• Pasta – I used a corkscrew pasta but feel free to use what you have on hand (pasta, bowtie, macaroni). I wouldn’t recommend spaghetti or fettucini noodles though!
• Cheddar Cheese – freshly grate your cheese for best results! Feel free to use less or more cheese as well!
• Cream – this can be whole milk, heavy cream, or half & half.

How to Make Taco Pasta

Cheesy Taco Pasta is incredibly easy to make which only adds to its charm! Simply cook your pasta and while the pasta is cooking, prepare the sauce! Once the pasta is finished, throw together the sauce and top with cheese and cream. SO GOOD! For full details see the recipe card below.

Cook Pasta

Bring water to a boil then cook the pasta until al dente (look at the packaging for cook times).

Make the Meat Sauce

While the pasta is cooking, in a large skillet cook ground beef. Once cooked, drain the meat in a colander and run under hot water to get rid of extra fat. Replace the beef into the wiped out pan with taco seasoning, salsa, and water. Simmer until the pasta is done.

Drain Pasta + Combine with Sauce

Drain pasta and add to the ground beef mixture. Toss to coat, then top with cheese, cream, salt, and pepper. Stir to melt cheese, then serve immediately.

Topping Ideas

Here are a couple of great ideas to top your taco pasta with (totally optional):

• sour cream
• sliced avocado
• diced tomatoes
• cilantro
• tortilla strip chips
• sliced jalapenos

Leftovers + Storage

Any leftovers you have can be enjoyed for up to 5 days! Be sure to store in the fridge in an airtight container.

Can I freeze Cheesy Taco Pasta?

Yes! Not only is this meal delicious and kid-friendly, but it also freezes like a dream! Be sure to allow to cool completely to room temperature before placing it in the freezer. Store in an airtight freezer safe container. Taco Pasta will stay fresh in the freezer for 2-3 months.

Love Cheesy Taco Pasta? More Taco Recipes to Try!

Be sure to check out all my other taco recipes. Here are a couple of highlights:

• Easy Taco Casserole
• Easy Taco Soup
• Taco Noodle Casserole
• Taco Sloppy Joes
• Birria Tacos

You all are going to love this Taco Pasta Recipe! Printable recipe card is below. Enjoy, friends!:)

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Cheesy Taco Pasta

This Cheesy Taco Pasta is a delicious step up from boxed dinners, using 7 basic ingredients try this easy dinner out tonight!

Course Dinner

Cuisine Southwestern

Keyword taco pasta

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings 4 servings

Calories 822kcal

Author Lauren’s Latest

Ingredients

• 1 lb ground beef I used 80/20
• 1 packet taco seasoning
• 1 1/2 cups southwest salsa
• 1/2 cup water
• 1/2 lb pasta I used rotini
• 2 cups cheddar cheese grated
• 1/4 cup cream
• salt & pepper to taste

US Customary – Metric

Instructions

• Bring water to boil to cook the pasta. Salt it and cook pasta until al dente.
• While the pasta is cooking, in a large skillet, cook ground beef, breaking apart as you go. Once thoroughly cooked, drain meat and run under hot water to remove any fat. Wipe out pan with paper towel and place back on heat. Pour cooked beef into hot pan with taco seasoning, salsa and water. Simmer until pasta is finished cooking.
• Once pasta is cooked, drain well and pour into skillet. Top with cheese, cream, salt and pepper. Stir until cheese melts and noodles are coated in sauce. Serve immediately.

Nutrition

Calories: 822kcal | Carbohydrates: 54g | Protein: 42g | Fat: 47g | Saturated Fat: 24g | Cholesterol: 160mg | Sodium: 1830mg | Potassium: 777mg | Fiber: 5g | Sugar: 7g | Vitamin A: 2075IU | Vitamin C: 5.8mg | Calcium: 479mg | Iron: 4.3mg

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Birria Tacos: An Overview

Like I mentioned above, Birria Tacos are based off of Birria, a mexican stew, that is slow cooked in a flavorful savory and slightly spicy sauce. While you can enjoy this recipe just as a stew, I like to take it to the next level and turn it into tacos by frying corn tortillas in a pan with Oaxaca cheese and the birria beef. Top it with some white onion and cilantro, then dip away in the cooking liquid it braised in. Truly heaven in a tortilla.

Traditional Birria vs. Birria Tacos

Birria is a slow cooked stew, traditionally made with goat. While this recipe certainly would work by substituting out the beef for the goat, it is harder to find and will certainly have a different flavor. Most of the recipes online call for beef chuck roast and sometimes short ribs (to help thicken the sauce and add flavor). Feel free to use any combination of these cuts of meat.

Birria Tacos are simply this same meat taken from the stew and fried in corn tortillas and turned into tacos. It’s a slightly crispy exterior with a creamy and flavorful filling. Topped with the much needed freshness of the onion and cilantro, it’s the perfect balance between salty, spicy and flavorful.

Birria Tacos: Flavor Packed, Slow Cooked

There is a reason this recipe is super popular on TikTok and Instagram….it’s a delicious, decadent taco that is flavor-city. Building that flavor takes time and the right ingredients, but it is SO worth it. These Birria Tacos do not disappoint.

Peppers to Use

• Dried Guajillo Peppers – these are sweeter peppers and are added for flavor and not spice. Found in the Mexican food aisles or online. I paid $2.99 for a bag. If you can’t find Guajillo peppers, try dried ancho chiles. But be warned anchos do have a little more heat that the Guajillos.
• Dried Chiles de Arbol – these are added for flavor, but mainly for heat. A little goes a long way! These are about 6 times spicier than jalapeños. I marked these as optional on the recipe card. I did not use these the first time I made this because I was feeding it to my children and they don’t handle spicy foods well.
• Jalapeños – I love the flavor of cooked jalapeno, plus it adds a little heat to the overall dish. I remove the ribs and seeds for the least amount of heat.

Lots of Spices, But all Important!

The flavor profile of the cooked Birria is layered and complex and that is thanks to all of these spices! They are all fantastic and I used everything for a reason:

• Cinnamon – adds warmth; you won’t taste cinnamon in the finished dish
• Smoked Paprika – love the light smoky flavor this adds
• Cumin – a classic Mexican spice
• Oregano – really common in Mexican cooking…look for Mexican Oregano for bonus points
• Bay Leaves – adds a mild and light undertone. Again, you won’t notice that it’s been added, but it makes a difference.

How to Make Birria Tacos

Slow and steady wins the race…or in this case enjoys the tacos. Here’s how to make Homemade Birria Tacos from scratch:

Toast & Reconstitute Dried Chiles

Cut open dried guajillo chiles and chiles de Arbol (if using; see notes below) using scissors and remove seeds and dried stems. Add to a dry skillet and toast over medium heat for 3-4 minutes, careful not burn. Once they start becoming fragrant, add water to cover and bring water to a boil. Once water has boiled, turn off completely and let chiles sit 15-20 minutes. Discard water and reserve reconstituted chiles. This water can be bitter, so I prefer to discard.

Preheat oven to 350 degrees F.

Brown the Meat

In a large dutch oven pot, heat olive oil over medium high heat. Pat all pieces of meat dry with paper towels and sprinkle all sides with salt and pepper. Brown meat in batches, searing a few pieces at a time as to not crowd the pan. Place browned meat onto a plate and continue browning until all meat has been seared.

Make the Sauce

Cut 3/4 of the white onion into large chunks. Finely dice the remaining 1/4 onion and reserve for serving. Crush the garlic. De-seed the jalapeno peppers and chop roughly.

In the same hot pot, reduce heat to medium and add in onion, jalapeno and garlic. Sprinkle with salt and cook 2 minutes to brown slightly and get a little color. Add in cinnamon, smoked paprika, oregano and cumin. Stir and cook another minute. Deglaze pan with beef stock and vinegar. Remove from heat.

Spoon pot contents into a blender. Add in reconstituted peppers and a can of fire roasted tomatoes. Blend until smooth. Taste sauce and add salt if necessary.

Braise Birria

Add browned meat back to the dutch oven and pour sauce overtop. Add bay leaves. Bake covered 3-3.75 hours or until meat is very tender.

Shred the Birria for Tacos

Remove meat from braising liquid and shred using two forks. Remove excess fat and gristle and discard. Meat should be moist, but feel free to add in a little extra cooking liquid.

Spoon off excess fat from the top of the cooking liquid and reserve for frying tacos. Add extra beef stock to thin out sauce, if desired. Set aside and keep warm.

Make Birria Tacos

Place 8″ nonstick skillet over medium heat. Brush both sides of corn tortilla with reserved fat. Place tortilla onto hot skillet. Top tortilla with 3-4 tablespoons of shredded oaxaca cheese and warm shredded birria.

Once cheese has melted completely and tortilla is starting to get crispy, fold into a taco and remove from pan. Continue frying tacos.

Serve Birria Tacos with Consommé (cooking liquid)

Top birria tacos with reserved white onion and cilantro. Ladle warm consommé into a bowl and serve tacos on the side with lime wedges. I find that these tacos by themselves are fine, but are so much more delicious with the fresh hit of the onion, cilantro and the squeeze of lime juice. The acid and freshness really goes a long way.

What Cheese To Use for Birria Tacos

I would recommend using a good Mexican melting cheese like Oaxaca or Queso Asadero. Mozzarella or Monterey Jack is a great substitute, but honestly you can use what you have. As long as it melts and is mild in flavor, it should do the trick in these tacos.

Making Birria Ahead

The beauty of this recipe is you can easily make the Birria (stew portion) of this recipe days in advance and then fry up the tacos as you’d like. It will last up to five days in the refrigerator or up to three months in the freezer as long as it’s wrapped well. Reheat meat on the stove or in the microwave and then fry the birria tacos according to the recipe card below.

What to Serve with Birria Tacos

Here are some of my favorite Mexican Sides. While you can fill up completely just on these tacos, having a delicious variety is great!

• Cilantro Lime Rice
• Grilled Corn Salad
• Pico De Gallo
• Homemade Salsa
• Classic Guacamole

Anyways, there you have the crazy-amazing, super popular Birria Tacos! It’s a delicious recipe I hope you will try this week! Be sure to save/bookmark/print/pin/share this recipe. It’s a good one you will want to make again and again. Have a great day, friends!

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Birria Tacos (Tacos di Birria)

These Birria Tacos are a slow braised beef that is cooked then shredded and fried in corn tortillas with cheese.

Course Dinner

Cuisine Mexican

Keyword birria tacos

Prep Time 20 minutes

Cook Time 4 hours 30 minutes

Servings 24 tacos

Calories 340kcal

Equipment

• 1 dutch oven
• 1 8" nonstick skillet

Ingredients

For the Birria

• 3 dried guajillo chiles
• 1-2 dried chiles de Arbol optional; see notes below
• 2 1/2 tablespoons olive oil
• 3.5 pounds chuck roast cut into large pieces
• 3 pounds short ribs 4-5 ribs
• salt & pepper to taste
• 1 medium white onion
• 4 cloves garlic crushed
• 2 jalapeno peppers seeded and chopped
• 1 teaspoon cinnamon
• 1 teaspoon smoked paprika
• 2 teaspoons dried oregano
• 2 1/2 teaspoons ground cumin
• 2 1/2 cups beef stock
• 1 tablespoon white distilled vinegar
• 14.5 oz fire roasted tomatoes
• 2 large bay leaves

For the Tacos

• 24 corn tortillas
• 16 oz oaxaca cheese grated
• chopped cilantro, white onion, lime wedges for serving

Instructions

Toast & Reconstitute Dried Chiles

• Cut open dried guajillo chiles and chiles de Arbol (if using; see notes below) using scissors and remove seeds and dried stems. Add to a dry skillet and toast over medium heat for 3-4 minutes. Once they start becoming fragrant, add water to cover and bring water to a boil. Once water has boiled, turn off completely and let chiles sit 15-20 minutes. Discard water and reserve reconstituted chiles.
• Preheat oven to 350 degrees F.

Brown the Meat

• In a large dutch oven pot, heat olive oil over medium high heat. Pat all pieces of meat dry with paper towels and sprinkle all sides with salt and pepper. Brown meat in batches, searing a few pieces at a time as to not crowd the pan. Place browned meat onto a plate and continue browning until all meat has been seared.

Make the Sauce

• Cut 3/4 of the white onion into large chunks. Finely dice the remaining 1/4 onion and reserve for serving. Crush the garlic. De-seed the jalapeno peppers and chop roughly.
• In the same hot pot, reduce heat to medium and add in onion, jalapeno and garlic. Sprinkle with salt and cook 2 minutes to brown slightly and get a little color. Add in cinnamon, smoked paprika, oregano and cumin. Stir and cook another minute. Deglaze pan with beef stock and vinegar. Remove from heat.
• Spoon pot contents into a blender. Add in reconstituted peppers and can of fire roasted tomatoes. Blend until smooth. Taste sauce and add salt if necessary.

Braise Birria

• Add browned meat back to the dutch oven and pour sauce overtop. Add bay leaves. Bake covered 3-3.75 hours or until meat is very tender.

Shred the Birria for Tacos

• Remove meat from braising liquid and shred using two forks. Remove excess fat and gristle and discard. Meat should be moist, but feel free to add in a little extra cooking liquid.
• Spoon off excess fat from the top of the cooking liquid and reserve for frying tacos. Remove and discard bay leaves. Add extra beef stock to thin out sauce, if desired. Set aside and keep warm.

Make Birria Tacos

• Place 8" nonstick skillet over medium heat. Brush both sides of corn tortilla with reserved fat. Place tortilla onto hot skillet. Top tortilla with 3-4 tablespoons of shredded oaxaca cheese and warm shredded birria.
• Once cheese has melted completely and tortilla is starting to get crispy, fold into a taco and remove from pan. Continue frying tacos.

Serve Birria Tacos with Jus

• Top birria tacos with reserved white onion, cilantro. Ladle warm cooking liquid into a bowl and serve tacos on the side with lime wedges.

Notes

Dried Chiles de Arbol are very spicy peppers- they run around 15,000-30,000 Scoville Units. This is six times hotter than a jalapeno. I marked them as optional. I did not use them because I was feeding this to children, but feel free to make this as spicy as you’d like.

Nutrition

Calories: 340kcal | Carbohydrates: 14g | Protein: 27g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 77mg | Sodium: 338mg | Potassium: 482mg | Fiber: 2g | Sugar: 1g | Vitamin A: 142IU | Vitamin C: 2mg | Calcium: 61mg | Iron: 3mg

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What is Chicken Spaghetti?

For those of you who aren’t familiar with this dish, it is traditionally a creamy and cheese-baked pasta casserole filled with spaghetti, chicken, cream of mushroom soup, bell peppers, green chiles, and a whole lot of cheddar cheese.

Casseroles are great and typically taste amazing the longer they cook, but for this specific recipe, I almost prefer it right out of the pot because it’s at its peak of creamy and cheesy perfection. Plus, you don’t have to cook the entire recipe in the pot and then dirty a 9×13 dish just to bake it a little more with some extra cheese on top (though, there’s nothing wrong with doing it that way…I’m just impatient).

Chicken Spaghetti Variations

• Chicken – chicken cutlets are chicken breasts sliced very thin. You are welcome to take regular chicken breasts and slice them in half lengthwise to get the same effect. OR you can cut your raw chicken into bite size pieces before browning. I just find it easier to cut after they are fully cooked. Feel free to use pre-cooked or rotisserie chicken and forgo the whole browning process.
• Alfredo Sauce – I love using the Trader Joe’s brand of alfredo sauce for this recipe but you could easily use another store-bought brand or use homemade alfredo sauce.

How to Make Chicken Spaghetti

For full details on how to make Chicken Spaghetti, see the recipe card down below

Cook Spaghetti

Bring a large pot of water to boil. Add salt and cook spaghetti according to package directions until al dente. Drain and set pasta aside. Replace hot pot to medium heat.

Cook Chicken

Add in oil and swirl to spread across the bottom. Sprinkle chicken cutlets with salt and pepper and brown in oil until fully cooked. Remove from pot and set aside to rest.

Make Sauce

Saute onion and peppers until mostly tender. Stir in green chiles, alfredo sauce, and spices. Pour chicken broth into the empty alfredo jar, replace the lid and shake. Pour contents into the pot.

Toss Together with Cheese

Cut browned chicken into bite-size pieces and add to the pot.

Can I Freeze Chicken Spaghetti?

Go for it! Make a ton and freeze it in portions in airtight containers. This should last up to three months in the freezer.

Reheating Instructions

To reheat, thaw it completely, and then reheat the dish in the oven covered in foil. Covering with foil in the oven keeps the pasta moist. I know, moist… ew, but trust me… because pasta leftovers tend to dry out you could also try adding a couple of tablespoons of milk or chicken stock when reheating.

Storing Chicken Spaghetti

For leftovers, make sure to cover them in an airtight container and refrigerate. Chicken Spaghetti should last for 3-5 days but I think it tastes best within the first two!

Perfect Side Dishes

Like any pasta dish, this Chicken Spaghetti Recipe is great with breadsticks (like these: Craigo’s Breadsticks or Cheesy Garlic Breadsticks), or with a side salad (like these: Caprese Salad with Garlic Balsamic Dressing or Cucumber Salad Recipe).

The salads bring a nice fresh flavor and crunch to the creamy meal while the breadsticks are simply amazing carbs that compliment the Chicken Spaghetti.

More Spaghetti Recipes to Try!

• Spaghetti and Meatballs
• Garlic Chicken & Kale Spaghetti
• 45 Minute Spaghetti and Meatballs Recipe
• White Chicken Spaghetti
• Lemon Spaghetti

This recipe is a really filling and simple meal that every family member seems to love. Eddie snarfed his two helpings down just fine. Once we told our two older kids to get over the fact that they were just going to have to try bell peppers again ‘for us to really know that they didn’t like them’ they kind of forgot that they were in there and kept shoveling it in.

Overall, this is a recipe that we keep coming back to because of its versatility, ease, and ingredients list.

As per usual, below is the printable recipe.

Enjoy, friends! xo

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Cheesy Chicken Spaghetti Recipe

This Cheesy Chicken Spaghetti recipe is a speedier, one-pot, stovetop version of my very popular Crockpot Chicken Spaghetti.

Course Dinner

Cuisine Italian, Mexican

Keyword Cheesy Chicken Spaghetti, Chicken Spaghetti, Chicken Spaghetti Recipe

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 6 servings

Calories 728kcal

Author Lauren Brennan

Ingredients

• 1 lb spaghetti
• 2 tablespoons olive oil
• salt & pepper to taste
• 1 lb chicken cutlets*
• 1 cup yellow onion diced
• 1/2 red bell pepper diced
• 1/2 green bell pepper diced
• 4 oz mild diced green chiles one small can
• 16.9 oz alfredo sauce Trader Joe’s brand preferred (1 jar)
• 1 teaspoon cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon garlic powder or granulated garlic
• 1 cup chicken broth
• 8 oz sharp cheddar cheese grated
• a few splashes chicken broth or milk, as needed
• cilantro chopped, optional

US Customary – Metric

Instructions

• Bring a large pot of water to boil. Add salt and cook spaghetti according to package directions until al dente. Drain and set pasta aside. Replace hot pot to medium heat.
• Add in oil and swirl to spread across the bottom. Sprinkle chicken cutlets with salt and pepper and brown 2-3 minutes per side in oil until fully cooked. Remove from pot and set aside to rest.
• Saute onion and peppers 4-5 minutes or until mostly tender. Stir in green chiles, alfredo sauce, and spices. Pour chicken broth into empty alfredo jar, replace the lid and shake. Pour contents into the pot.
• Cut browned chicken into bite-size pieces and add to the pot.
• Taste sauce and adjust seasonings as needed. Toss in the spaghetti and grated cheddar cheese until pasta is fully coated in sauce. (As it sits, it will have a tendency to thicken, so as needed, add in little splashes of chicken broth or milk and stir to keep it at the consistency you want before serving.)
• Sprinkle with cilantro and serve.

Notes

*Chicken cutlets are chicken breasts sliced very thin. You are welcome to take regular chicken breasts and slice them in half lengthwise to get the same effect. OR you can cut your raw chicken into bite size pieces before browning. I just find it easier to cut after they are fully cooked. Feel free to use pre-cooked or rotisserie chicken and forgo the whole browning process.

Nutrition

Calories: 728kcal | Carbohydrates: 65g | Protein: 39g | Fat: 34g | Saturated Fat: 16g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 140mg | Sodium: 1087mg | Potassium: 627mg | Fiber: 4g | Sugar: 5g | Vitamin A: 827IU | Vitamin C: 33mg | Calcium: 313mg | Iron: 2mg

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Ingredients and Substitutions

Taco Soup is one of those recipes where you can adjust and change based on what you have on hand. Don’t have the right kind of beans? No problem. Don’t have ground beef? No big deal. We’ve got lots of options for ya. As long as the seasonings are the same, everything you throw into the soup will taste all the same. (Like how Chili tastes the same no matter what you throw in.)

Ground Beef

If you want to make this meal vegetarian, simply replace ground beef with another can of beans or lentils. You can also replace beef with ground turkey or shredded chicken, if desired.

Zucchini, Squash & Carrots

All these veggies are chopped and included in this taco soup recipe for a healthier meal. They end up tasting like everything else in the soup, so most of the time can go undetected, but if you have picky eaters, feel free to substitute with veggies that your family would like, or omit completely.

Canned Beans

For this Taco Soup Recipe, I used black, garbanzo, and white beans. Any three cans of beans will work! Use what you have. As long as you rinse them well before adding, you should be good to go.

Tomato Sauce

A can of tomato sauce adds that red color plus a light tomato flavor without having chunks of tomatoes in the soup. You can alternately add in a can of petite diced tomatoes. If you do end up using a can of diced tomatoes, the soup won’t end up getting as thick.

Taco Seasoning

Use store-bought or homemade taco seasoning. Yes there’s a lot in this recipe (1/4 cup!) but this recipe makes a big pot so don’t be alarmed. Once packet you buy at the store is about 1/4 cup. If you’re worried about the sodium levels, feel free to start with half this amount.

How to Make Taco Soup

Throwing this taco soup together is a pretty easy chop-and-dump type of recipe! I love this for a quick weeknight dinner! Here are the step-by-step directions. The full printable recipe card is down below.

Cook Ground Beef and Veggies

Preheat large pot over med-high heat. Add onion and ground beef. As the beef browns, break it apart. Stir in chopped onion, zucchini, squash, and carrot and cook until veggies soften slightly, about 5 minutes.

Add Remaining Soup Ingredients

Pour in remaining ingredients, bring to boil, then reduce to simmer and cook for 35-40 minutes.

Add Toppings and Serve

While the soup is cooking prepare your desired toppings. Scoop into a bowl and top with whatever

Can I Make Taco Soup in the Crockpot?

Yes, you can absolutely make this taco soup recipe in the crockpot! Here’s how to do it: Start by browning the onions and beef on the stove top, then add the mixture to the slow cooker. Add in the remaining veggies, beans and seasonings. Cover and cook on low heat for 4-5 hours.

Divide between serving bowls and top with any desired toppings.

Topping Ideas

Taco Soup is great for many reasons. One is all the toppings you can load on top! My favorite toppings are:

• lime juice
• Doritos
• salsa
• sour cream
• green onion
• lettuce
• cheese
• tortilla chips
• cilantro
• guacamole
• diced tomatoes
• fresh avocado

What to Serve with Taco Soup

If you’re looking for some side dishes to this taco soup recipe I’ve got a couple of suggestions!

• *BEST* Cornbread
• Mexican Street Corn
• Homemade Bread Bowl
• Cilantro Lime Rice

Leftovers

This Taco Soup makes quite a lot and I 100% crafted it this way because I love having leftovers, especially when it reheats so well and is filled with nutrition like this dinner is. Normally I run out of time/am too busy to eat an actual lunch most days, so I’ve been doubling my dinners so I have something on hand I can microwave quickly for lunch.

Refrigerating. Simply keep your cooled-down soup in an airtight container in the fridge for up to 4 days.

Freezing. I recommend dividing any soup you want to freeze so that you can more easily thaw a reasonable amount when the time comes. Thaw in the fridge overnight then warm up on the stovetop or in the crockpot. This method is good for up to 3 months.

More Taco Recipes to Try!

• Taco Casserole
• Dorito Taco Salad
• Taco Sloppy Joes
• Taco Lettuce Wraps
• Taco Pizza Recipe {with Doritos!}
• Skirt Steak Tacos

Anyways, below is the printable recipe card!

Enjoy, friends! Have a great day! xo

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Taco Soup Recipe

This Taco Soup Recipe is healthy, hearty, easy and delicious, it will make you want to give up tacos completely and commit to just soup! It really is that good.

Course Dinner, Soup

Cuisine Mexican

Keyword easy taco soup, taco soup, taco soup recipe

Prep Time 15 minutes

Cook Time 40 minutes

Total Time 55 minutes

Servings 8 servings

Calories 299kcal

Author Lauren Brennan

Ingredients

• 1.25 pounds ground beef
• 1 medium onion diced
• 1 small zucchini diced
• 1 small yellow squash diced
• 1 1/2 cups carrot grated or diced
• 15 oz. beans 3 cans, rinsed (I used black, garbanzo and white)
• 4.5 oz. diced green chiles 1 small can
• 15 oz. tomato sauce 1 can
• 1/4 cup taco seasoning store-bought or homemade
• 2 tablespoons ranch seasoning
• 6-8 cups beef broth or chicken broth
• 1 1/2 cups frozen corn or canned corn
• Desired toppings: cheddar cheese, cilantro, green onion, sour cream, guacamole, tortilla chips, etc..

US Customary – Metric

Instructions

• Preheat large pot over medium-high heat. Break apart ground beef as it browns. Stir in onion, zucchini, squash, and carrot to soften slightly, about 5 minutes.
• Pour in remaining ingredients, bring to boil, then reduce to simmer and cook for 35-40 minutes.
• Serve with any desired toppings.

Nutrition

Calories: 299kcal | Carbohydrates: 25g | Protein: 18g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 50mg | Sodium: 1898mg | Potassium: 839mg | Fiber: 5g | Sugar: 9g | Vitamin A: 5022IU | Vitamin C: 25mg | Calcium: 58mg | Iron: 4mg

The post Taco Soup Recipe appeared first on Lauren's Latest.

What’s in 7 Layer Dip?

My 7 Layer Dip is absolutely loaded with goodies. The main seven layers are black beans, sour cream, salsa, cheddar cheese, tomatoes, bell pepper, and avocado. Plus a garnish of cilantro, lime juice, and scallions.

Easy Substitutions

If you don’t have my full list of ingredients to make this recipe as stated, feel free to make it your own by subbing out and adding in ingredients. Here are a couple of suggestions to get you started:

• Black Beans – I use black beans that I mash up a little bit. It’s easier to dip your chip into without breaking, it leaves a better texture and black beans means no fat! Feel free to use another type of bean.
• Sour Cream – I like to use the light stuff but you can use full fat too.
• Salsa – any jarred or homemade salsa works here. I buy the southwest kind.
• Cheddar Cheese – this is simple and affective. You can always experiment here and switch out cheddar for pepper jack, queso fresco or cotija cheese.
• Roma Tomatoes, Green Bell Pepper and Avocado – lots of healthy fresh produce in this chip dip. Use whichever veggies you like best! Or even try some peppers (jalapeños or poblanos are great)!
• Cilantro, Lime Juice, Scallion, and Black Pepper – if you don’t like cilantro you can simply omit it!

Can I Add Meat?

Absolutely! You can cook some ground beef, chicken, or pulled pork in some store bought or homemade taco seasoning for a fantastic 8th layer.

How to Make 7 Layer Dip

So, technically this recipe has more than seven layers if you include the lime juice and cilantro, but all are so delicious scooped all together with some chips or crackers.

Prep Ingredients

Open can of black beans, rinse, and drain well. Grate your cheese, if needed. Dice your tomatoes, green peppers, and avocado. Chop green onions and cilantro.

Layer Your Ingredients

Here are your layers, starting with the bottom:

1. Pour beans onto a serving platter and mash coarsely with a fork. Spread beans evenly over the entire platter.
2. Spread sour cream over top beans.
3. Spoon salsa by the tablespoon over top sour cream layer and then spread gently to coat but not mix into the sour cream.
4. Sprinkle grated cheddar cheese over the top salsa layer.
5. Top with fresh diced tomatoes.
6. Sprinkle green peppers over the top of the entire dish.
7. Sprinkle avocado pieces over top of the dish.

Garnish

Squeeze lime juice over the avocado. Top with ground salt & pepper. Sprinkle green onions and chopped cilantro over the top of the entire dish.

Serve immediately or store covered in the refrigerator until ready to serve.

How to Serve 7 Layer Dip

This simple 7 Layer Dip recipe is such an easy and fun appetizer. It is always served cold, usually with salty tortilla chips. You could also do corn tortilla chips, Fritos, or even Doritos if you’d like.

I recommend making and serving this recipe in a shallow dish or plate like the one pictured. That makes it easier to get all 7 layers onto one chip!

How Long Will This Last?

7 layer dip can last 3-4 days in the fridge, covered well. However the longer it’s stored the more the ingredients run together making it kind of watery. It won’t look good but rest assured it’ll still taste good! Use any leftover dip in burritos or tacos.

Can You Make This Dip the Night Before?

Yes! You can make this dip up to 24 hours beforehand. Just be sure to top it all off with that lime juice to help preserve the green on the avocados (avocado oxidates with the air and turns brown over time…still completely edible, just not pretty). Alternately, you can make this whole dip without the avocado, then slice and top it with the avocado right before serving to preserve that bright green color.

Does it Freeze Well?

I know so many of you are crazy about making things in advance and freezing them, but I would not recommend freezing this 7 Layer Dip. Some food can change textures after being frozen and then thawed out. Also, the fresh tomatoes would not thaw well and add a lot of moisture to the overall dip. No thanks.

More Mexican Dips to Try!

• Cowboy Caviar or Creamy Cowboy Caviar
• Macro Friendly Protein Refried Beans
• Beef Enchilada Dip
• Classic Guacamole Recipe
• Amazing Pico de Gallo Recipe
• Jalapeño Queso Fundido
• Roasted Jalapeño Queso

There you have it, friends, an easy 7 Layer Dip loaded with goodies and perfect for parties, as a side, or even as a nice snack to eat throughout the day! The printable recipe card is down below, enjoy!

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7 Layer Dip

This 7 Layer Dip is a classic appetizer that everyone loves! Packed with beans, cheese, salsa and all things Mexican, grab some chips and dig in!

Course Appetizer

Cuisine Mexican

Keyword 7 Layer Dip

Prep Time 20 minutes

Cook Time 0 minutes

Total Time 25 minutes

Servings 6 Servings

Calories 247kcal

Author Lauren

Ingredients

• 15 oz black beans 1 can
• 1 cup light sour cream or full fat
• 1 cup salsa jarred or homemade (I use Southwest)
• 1 1/2 cups cheddar cheese grated
• 2 roma tomatoes diced
• 1/2 cup green bell pepper diced
• 1 large Haas Avocado diced
• freshly ground pepper
• 1 lime juiced
• 1/2 cup cilantro chopped
• 1 scallion chopped (green & white parts)

US Customary – Metric

Instructions

• Open can of black beans, rinse and drain well. Pour beans onto serving platter and mash coarsely with fork. Spread beans evenly over entire platter.
• Spread sour cream over top beans.
• Spoon salsa by the tablespoon over top sour cream layer and then spread gently to coat but not mix into the sour cream.
• Sprinkle grated cheese over top salsa layer.
• Top with diced tomatoes.
• Sprinkle green peppers over top entire dish.
• Cut avocado in half, open and remove pit. Scoop out flesh with large spoon. Dice into small pieces and sprinkle pieces over top of dish.
• Squeeze lime juice over avocado. Top with ground pepper. Sprinkle green onions and chopped cilantro over the top of the entire dish.
• Serve immediately or store covered in refrigerator until ready to serve.

Video

Nutrition

Calories: 247kcal | Carbohydrates: 12g | Protein: 10g | Fat: 18g | Saturated Fat: 9g | Cholesterol: 43mg | Sodium: 531mg | Potassium: 498mg | Fiber: 4g | Sugar: 3g | Vitamin A: 995IU | Vitamin C: 21.3mg | Calcium: 281mg | Iron: 0.8mg

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