Adventures of Mel

Category: Tex-Mex

  • Easy & Fresh Mango Peach Salsa Recipe From Scratch

    Easy & Fresh Mango Peach Salsa Recipe From Scratch

    How to make a fresh and colorful mango peach salsa recipe from scratch. Sweet and savory, quick and easy side dish or appetizer with just the right amount of spice. This healthy and delicious spin on traditional salsa is perfect for the summer!

    It’s no secret that my family loves a good fresh tomato salsa. I mean, I put up a TON of salsa every year with fresh ingredients right out of the garden, but sometimes regular old salsa just gets old. We love fruit salsa, but sometimes we want something that’s not quite as sweet!

    peach mango salsa in a medium white serving bowl with tortilla chips

    That’s where mango peach salsa comes in. This fruity spin on tomato salsa is a great way to change things up every now and again, and it’s really easy to make! Not only does it make a great party appetizer, but it also goes great on all the Tex-Mex fixins’, including ground beef tacos, Mexican pizza, chicken fajitas or chicken quesadillas.

    Why You’ll Love This Fruit Salsa Recipe

    • This recipe makes the easiest side dish or appetizer I know. It uses simple, budget-friendly ingredients that you can get at almost any local grocery store.
    • Peach mango salsa is sweet and savory with just the right amount of spice. This fresh and colorful spin on traditional salsa will have everyone coming back for more!
    • If you’re looking for a great Game Day snack or appetizer, then look no further. Everybody loves chips and salsa, and this recipe makes a quick, healthy snack that you can mix up in 15 minutes or less. This recipe is naturally gluten-free, dairy-free and vegan-friendly!
    • It’s also great for parties, holidays, family gatherings and your favorite weeknight Tex-Mex meals.
    • You can make peach mango salsa ahead of time. It will stay good for nearly a week in the refrigerator, and it freezes well. In fact, letting it set in the refrigerator for a few hours or overnight will significantly improve the flavor.
    • It’s great for kids! My kids will absolutely devour a jar of fruit salsa any time, anywhere.
    • You don’t have to use peaches and mangos for this recipe. In fact, you can use in any fruit or veggie you want. Fruit salsa is so versatile!
    peach mango salsa ingredients lined out on a white countertop

    Ingredients & Substitutions Notes

    This recipe uses pretty simple ingredients. You may already have most of what you need on hand…

    • Peaches & Mangos – You can use fresh, frozen or canned fruit for this recipe. For the sake of ease I usually just use canned peaches and mangos. No washing, no peeling and really no fuss.
    • Cherry Tomatoes – I prefer to use diced cherry tomatoes in fruit salsa. The higher sugar content in cherry tomatoes actually pairs really well with the sweetness of most fruits. If you can’t find cherry tomatoes, both grape tomatoes and roma tomatoes work good too.
    • Bell Peppers – You can actually use whatever peppers you want, but I prefer red and yellow bell peppers for their extra sweetness.
    • Red Onion – Red onions work best for this recipe. They have beautiful color and a mild flavor, which makes them a good pick for most recipes that call for fresh onion.
    • Jalapenos – I like to toss in a couple of seeded and diced up, fresh jalapeño peppers for just a hint of spice. If you don’t care for spicy foods, you can choose to omit them entirely. You can also add diced serrano peppers, chile peppers, habanero peppers, chipotle peppers, poblano peppers and even banana peppers. If you prefer sweet over spicy, maybe go for mini sweet peppers instead. Get creative!
    • Cilantro – Fresh cilantro gives the best flavor, but you can also substitute dried cilantro if that’s all you have on hand. If you use dried cilantro, remember to use roughly half of what you would use fresh. This recipe calls for 4 tablespoons of fresh cilantro, so you would want to use 2 tablespoons of dried cilantro.
    • Juiced Lime – The juice from 1/2 of a fresh lime adds great zesty flavor to just about any fruit salsa. Although fresh limes are usually better, you can also just use about 1 tablespoon of bottled lime juice instead.
    • Kosher Salt – I like to use a coarse kosher salt for this recipe. The larger crystal size takes longer to dissolve into the salsa, which can help to distribute the salt more uniformly.
    • Garlic Cloves – You’ll need to mince up a couple garlic cloves for this peach and mango salsa. Sometimes I cheat and use already minced garlic from the store instead.

    How to Make Mango Peach Salsa

    Peach and mango salsa is pretty easy to make. It never takes more than about 15 minutes…

    Prepping the Ingredients

    Before getting started, the peaches, mangos, cherry tomatoes, bell peppers, red onion, jalapenos, cilantro and garlic cloves will all need to be finely diced with a large knife or vegetable chopper. If you don’t know how to dice, here’s a handy guide on how to cut a pepper, which includes step by step instructions for dicing just about any fruit or veggie on a cutting board. Of course, you can also just pulse everything a few times in a food processor if you have one.

    Don’t forget to slice your bell peppers and jalapeno peppers in half and use a spoon to scrape the seeds out before you dice them up! You can skip this step if you prefer a spicier salsa.

    diced up fruits and veggies on a large wooden cutting board ready to make a batch of peach mango salsa

    Last but not least, you’ll also need to squeeze out the juice from 1/2 of a fresh lime. If you don’t know how, here’s a great guide on how to juice a lime. It’s super easy!

    How to Make the Salsa

    1. Once you’ve gotten all of your ingredients prepped, add everything, excluding the minced garlic, to a large mixing bowl. Stir everything together with a large wooden spoon, ’til all of the ingredients have come together.
    2. Next, go ahead and add your minced garlic to the large bowl and mix again until everything is fully combined.
    3. Be sure to give it a taste test after you’ve mixed everything together. You can add more salt, lime juice or jalapeno peppers to taste, as needed.
    4. Serve and enjoy with your favorite crackers or tortilla chips! This is the best peach mango salsa, and it makes the perfect snack, side dish or appetizer to feed a crowd.
    4 step collage showing how to make peach mango salsa recipe

    What to Serve with Mango Peach Salsa

    Don’t know how to serve peach mango salsa? Here are some ways that my family likes to serve it…

    Expert Tips and Recipe FAQ’s

    Is mango peach salsa spicy?

    Thanks to the jalapeno, this fruit salsa has just the right balance of sweetness to spiciness. It’s just spicy enough, but it’s not so overpowering that you’ll have to drown your mouth out with water to cool it down afterward. If you don’t like spicy food, you can drop the jalapenos from this recipe altogether.

    Can I make this recipe ahead of time?

    Yes, you can make peach mango salsa ahead of time. Stored in an airtight container in the refrigerator, leftover salsa should keep for up to 5-7 days. In fact, letting it set in the refrigerator for a few hours or overnight before serving may improve the flavor!

    Can you freeze fruit salsa?

    Yes, you can freeze this mango peach salsa. Store it in an airtight container or scoop it into plastic freezer bags, and it should keep in the freezer for 1-2 months. Be sure to pull it out and set it in the refrigerator to thaw overnight before serving.

    mango peach salsa in a medium white serving bowl

    Optional Add-Ins and Recipe Variations

    Here are a few ways you can spruce your fruit salsa up a little bit…

    If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Pinterest, Facebook, Instagram, and YouTube. And subscribe to my email list too!

    Mango Peach Salsa

    Fresh and colorful mango peach salsa recipe from scratch. Sweet and savory, quick and easy appetizer with just the right amount of spice!

    • Cutting Board
    • Large Knife
    • Vegetable Chopper
    • Food Processor
    • Large Mixing Bowl
    • Large Wooden Spoon
    • 15 ounces Peaches (finely diced)
    • 15 ounces Mangos (finely diced)
    • 10 ounces Cherry Tomatoes (finely diced)
    • 1/2 cup Red Bell Pepper (finely diced)
    • 1/2 cup Yellow Bell Pepper (finely diced)
    • 1/4 cup Red Onion (finely diced)
    • 1-2 Jalapenos (seeded and finely diced)
    • 4 tablespoons Cilantro (finely chopped)
    • 1/2 Lime (juiced)
    • 1/4 teaspoon Coarse Kosher Salt
    • 2 Garlic Cloves (minced)

    1. Before getting started, go ahead and get your ingredients prepped. You'll need to use a large knife, a vegetable chopper or food processor to dice up the peaches, mangos, cherry tomatoes, bell peppers*, red onion, jalapenos*, cilantro and garlic cloves. You'll also want to squeeze the juice out of 1/2 of a fresh lime.

    2. Once you've gotten all of your ingredients prepped, add everything, excluding the minced garlic, to a large mixing bowl, and stir it all together with a large wooden spoon 'til all of the ingredients have come together.

    3. Next, go ahead and add your minced garlic to the bowl and mix again until everything is fully combined.

    4. Be sure to give it a taste test after you've mixed everything together. You can add more salt, lime juice or jalapeno peppers to taste, as needed.

    5. Serve and enjoy with your favorite crackers or tortilla chips!

    *Unless you prefer a super spicy salsa, I recommend slicing your bell peppers and jalapeno peppers in half, and then use a spoon to scrape the seeds out before you dice them up. 

    How should I store mango peach salsa?

    Peach and mango salsa stores best in an airtight container in the refrigerator for up to 5-7 days.

     

     

    Appetizer, Appetizers, dinner, Dinner Ideas, Side Dish
    American, Appetizer, Side Dish, Side Dish or Appetizer, Tex-Mex
    Gluten Free, Low Fat, Low Lactose, Vegan, Vegetarian
    mango peach salsa, mango peach salsa recipe, peach and mango salsa, peach mango salsa
  • Cheesy Mexican Meat Pie with Bacon

    Cheesy Mexican Meat Pie with Bacon

    How to make a cheesy Mexican meat pie with ground beef and bacon. Well loved casserole recipe that’s easy to make and loaded with fantastic Tex-Mex flavor!

    Flipping through my grandma’s recipe box one day, I noticed a recipe card from a close family friend. It was titled Mexicali Meat Pie.

    Mexican meat pie topped with bacon in white casserole dish with large metal spoon

    Realizing that I’d probably had this Mexican casserole at one church potluck or another, I remembered how yummy every dish at those church potlucks actually was. And I thought how fun it’d be to make this recipe for my family.

    Not only is this Mexican pie fun to make; it’s absolutely delicious and definitely one of my go to ideas for dinner… Especially these days because we usually have most, if not all of the ingredients, on hand.

    You will need a single pie crust for this recipe. I do make this pie completely gluten-free, and I’ll share how in the details below.

    Topping it off with bacon really completes the ensemble. If you like olives, it’s suggested to add those on top too… But I usually leave those off because I’m just not a fan of olives.

    If you love good Mexican casserole recipes, you’ll love Mexican tater tot casserole and Mexican corn casserole with bacon too.

    serving of Mexican pie, topped with sour cream and cilantro, on white plate with fork

    WHERE CAN I FIND THE ACTUAL RECIPE CARD?

    If you’d rather skip all of my cooking tips, important cooking info for this recipe, and similar recipe ideas – and get straight to the Mexican meat pie recipe – just scroll down to the bottom, where you’ll find a printable recipe card.

    INGREDIENTS YOU’LL NEED:

    Remember, all of the ingredient amounts you’ll need are in the printable recipe card below.

    KITCHEN TOOLS AND EQUIPMENT YOU’LL NEED:

    Cast Iron Skillet – for browning the ground beef and warming everything together.

    9″x13″ Casserole Dish

    Small Bowl – for mixing up the topping.

    Cutting Board and Knife

    HOW TO MAKE MEXICAN MEAT PIE

    Before you get started cooking, you’ll need to prep all of your fresh ingredients. Do things like chopping the pepper, chopping the onion, and then cooking and crumbling the bacon to set aside.

    frying bacon in cast iron skillet on stovetop

    You’ll also need a pie crust. I prefer to use this pie crust recipe, but instead of rolling it out, I set it aside ’til I’m ready.

    MAKE THE BEEF MIXTURE…

    1. Brown the ground beef in a large skillet, and drain the meat when browned.
    2. Stir the corn, green pepper, onion, cornmeal, oregano, chili powder, salt, pepper, and tomato sauce into the ground beef.
    3. Prep the pie crust by pressing it into a greased casserole dish, preferably at least a 9″x13″ baking dish.
    4. Place the meat mixture into that pastry lined dish, and bake at 425° F for about 25 to 30 minutes.
    how to make Mexican meat pie, from browning hamburger meat in cast iron skillet, to adding corn, peppers, and cornmeal, to pressing the pie crust in white casserole dish, and adding beef mixture to pie crust

    THEN ADD THE TOPPING…

    1. Combine the egg, milk, salt, dry mustard, and Worcestershire sauce in a small bowl.
    2. Then mix the shredded cheese into the egg mixture.
    3. Spread the cheesy mixture all over the top of the pie.
    4. Finally, top with the bacon crumbles (and stuffed olives, if preferred), and bake an additional 5-10 minutes, or until the cheese melts completely.
    mixing together egg, milk, dry mustard, salt, Worcestershire sauce, and cheese in glass bowl and spreading topping over Mexicali meat pie in white casserole dish

    Let the casserole stand for about 10 minutes before serving. Then serve with a dollop of sour cream and green onions or cilantro if you’d like.

    bite of taco pie on fork, from serving on white plate with sour cream and cilantro

    Writing up this recipe is making my mouth water just thinking about it. Yum!

    HOW TO MAKE IT A GLUTEN-FREE CASSEROLE

    There are a few things you need to think about or change if you want this casserole to be gluten-free.

    • Crust – I use the same crust recipe as mentioned above but use a good gluten-free flour instead.
    • Spices and seasonings – Be sure all of your spices and seasonings are truly gluten-free. Gluten likes to hide out in spices, believe you me. I have started stocking my pantry, little by little, with Badia seasonings and spices because they are gluten-free seasonings that are oh so delicious.
    • Cornmeal – Yup, make sure it’s really gluten-free and free from flour. You can grind your own cornmeal, or just buy it. I love Aldi’s liveGfree cornbread mix.
    • Bacon – Make sure there are no preservatives or additives with gluten. Usually, we’re all good, but again… Just be safe.
    • Worcestershire sauce – Check the label. I tend to stick with Lea & Perrins.
    • Stuffed olives – If you decide to use them, check labels.
    baked Mexicali meat pie in white casserole dish with large spoon

    Just check all your labels on every single ingredient, but know that this CAN be made gluten-free, and man is it delicious.

    CAN I FREEZE AND RE-HEAT MEXICAN PIE?

    Yes, you can. Bake and allow it to cool before freezing. Just be sure to store it in an airtight container or cover with plastic wrap and foil before freezing.

    When it’s time to re-heat the casserole, cover it with foil and set the oven to a moderate temperature, around 325° F or 350° F.

    Depending if your casserole is thawed or frozen, it’ll need to heat for around 30 minutes to 1 hour, ’til it’s warmed through completely.

    serving of cheesy Mexican casserole with bacon on white plate with fork

    MORE EASY TEX-MEX RECIPES:

    GET THE PRINTABLE RECIPE

    If you love this recipe as much as I do, please write a 5 star review, and help me share the recipe on Facebook and Pinterest!

    Mexican Meat Pie Recipe with Bacon

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    Cheesy Mexican Meat Pie

    How to make a cheesy Mexican meat pie with ground beef and bacon. Well loved casserole recipe that's easy to make and loaded with fantastic Tex-Mex flavor!

    • Cast Iron Skillet
    • 9×13 Baking Dish
    • Small Mixing Bowl
    • 1 single pie crust

    Meat Filling:

    • 1 pound ground beef
    • 1 cup frozen corn
    • 1/4 cup green bell pepper (finely chopped)
    • 1/4 cup yellow onion (finely chopped)
    • 1/4 cup cornmeal
    • 1/2 teaspoon oregano
    • 1/2 teaspoon chili powder
    • 1/2 teaspoon salt
    • 1/8 teaspoon ground black pepper
    • 8 ounces tomato sauce

    Cheesy Topping:

    • 1 large egg
    • 1/4 cup whole milk
    • 1/2 teaspoon salt
    • 1/2 teaspoon dry mustard
    • 1/2 teaspoon Worcestershire sauce
    • 1 1/2 cups cheddar cheese (shredded)
    • 6 slices bacon (cooked and crumbled)
    • 4 stuffed olives (optional)

    1. Pre-heat the oven to 425° F, and grease a 9×13 baking dish.

    2. Press the pie crust into the greased casserole dish, pressing it onto the sides and bottom of the dish.

    3. Brown the ground beef in a large skillet, and drain the meat when browned.

    4. Stir the corn, green pepper, onion, cornmeal, oregano, chili powder, salt, pepper, and tomato sauce into the ground beef.

    5. Spread the meat mixture in the pastry lined baking dish.

    6. Bake at 425° F for about 25 to 30 minutes.

    7. Meanwhile, combine the egg, milk, salt, dry mustard, and Worcestershire sauce in a small mixing bowl.

    8. Then mix the shredded cheese into the egg mixture.
    9. Spread the cheesy mixture all over the top of the pie.

    10. Top with the bacon crumbles and stuffed olives, if desired.

    11. Bake an additional 5-10 minutes, or until the cheese melts completely.
    12. Let stand 10 minutes before serving. Serve with sour cream, green onions, and/or cilantro, if desired.

    HOW TO MAKE IT A GLUTEN-FREE CASSEROLE

    There are a few things you need to think about or change if you want this casserole to be gluten-free.

    • Crust – I use the same crust recipe as mentioned above but use a good gluten-free flour instead.
    • Spices and seasonings – Be sure all of your spices and seasonings are truly gluten-free. Gluten likes to hide out in spices, believe you me. I have started stocking my pantry, little by little, with Badia seasonings and spices because they make gluten-free seasonings that are oh so delicious.
    • Cornmeal – Yup, make sure it’s really gluten-free. You can grind your own cornmeal, or just buy it. I love Aldi’s liveGfree cornbread mix.
    • Bacon – Make sure there are no additives with gluten. Usually, we’re all good, but again… Just be safe.
    • Worcestershire sauce – Check the label. I tend to stick with Lea & Perrins.
    • Stuffed olives – If you decide to use them, check labels.

    Just check all your labels on every single ingredient, but know that this CAN be made gluten-free, and man is it delicious.

    CAN I FREEZE AND RE-HEAT MEXICAN PIE?

    Yes, you can. Bake and allow it to cool before freezing. Just be sure to store it in an airtight container or cover with plastic wrap and foil before freezing.

    When it’s time to re-heat the casserole, cover it with foil and set the oven to a moderate temperature, around 325° F or 350° F. Depending if your casserole is thawed or frozen, it’ll need to heat for around 30 minutes to 1 hour, ’til it’s warmed through completely.

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    Tex-Mex
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  • Crab Enchiladas with Creamy White Sauce

    Crab Enchiladas with Creamy White Sauce

    How to make the best crab enchiladas with a creamy sour cream white sauce, all made from scratch. Easy recipe perfect for seafood lovers!

    Anytime Tex-Mex is on the menu, I especially look forward to dinner. But I have to admit, when I first started thinking about seafood enchiladas, I wasn’t so sure about the concept of seafood and Tex-Mex. I’m just not a big fish person.

    serving of crab enchiladas with sour cream, sprinkled with diced green onions, on white plate with fork

    But let me tell you, after making this crab enchilada recipe, I am a believer in seafood and Tex-Mex. It wasn’t at all how I thought it would be.

    First of all, I get my crab meat from a can. Yes, it’s real crab. And yes, it’s super easy.

    Now the sauce… I make my favorite creamy white sauce that I make with sour cream and cream cheese. I’ve made this sauce before with my creamy chicken enchiladas.

    When you put crab enchiladas with sour cream sauce, you get a dinner the whole family will enjoy. And it changes things up from the usual chicken or beef or cheese; it widens your dinner horizons!

    [mv_video doNotAutoplayNorOptimizePlacement=”false” doNotOptimizePlacement=”false” jsonLd=”true” key=”cu4asj84g5wuppezgayn” sticky=”false” thumbnail=”https://mediavine-res.cloudinary.com/v1581551485/hbogtmvu3ypl99zfmpa0.jpg” title=”Creamy Crab Enchiladas with Creamy White Sauce” volume=”100″]

    WHERE CAN I FIND THE ACTUAL RECIPE CARD?

    If you’d rather skip all of my recipe tips, important info for this recipe, and similar recipe ideas – and get straight to the actual recipe – just scroll down to the bottom, where you’ll find a printable recipe card.

    If you’re as into Tex-Mex recipes as I am, you’ll love these recipes too:

    INGREDIENTS YOU’LL NEED:

    • Salted butter
    • Medium yellow onion
    • Cream cheese
    • Sour cream
    • Heavy whipping cream
    • Diced green chiles
    • Salt and pepper
    • Fresh Roma tomatoes, diced – These are optional, but they add a fresh, delicious flavor to your sauce.
    • Olive oil
    • Garlic clove
    • Red bell pepper
    • Lemon juice
    • Seasoning – I use Badia Complete Seasoning, which is relatively inexpensive and fairly easy to find in grocery stores.
    • White crab meat – You can find canned crab meat with the tuna and other canned fish at your grocery store.
    • Cheddar cheese and Monterey Jack cheese
    • Corn tortillas
    • Green onions

    Remember, all of the ingredient amounts you’ll need are in the printable recipe card below.

    blue baking dish with baked sour cream crab enchiladas, sprinkled with green onions

    KITCHEN TOOLS AND EQUIPMENT YOU’LL NEED:

    Ninja Food Chopper Express or Cutting Board and Chef’s Knife

    Medium Saucepan – for making the sauce.

    Large Skillet and Wooden Spatula – We use our cast iron skillets for pretty much everything.

    Large Mixing Bowl

    9″x13″ Baking Dish

    HOW TO MAKE SOUR CREAM WHITE SAUCE

    Before you assemble your enchiladas, you need to make the sauce.

    1. Melt the butter in the saucepan on medium heat.
    2. Sauté the onion in the butter for about 5 minutes, or until the onion turns a light golden color.
    3. Add the cream cheese in with the onion, stirring ’til it melts.
    4. Then add the sour cream, heavy whipping cream, green chiles, salt, pepper, shredded cheddar, and shredded Monterey Jack to the mixture.
    5. Let the sauce simmer, constantly stirring, ’til it begins to thicken. It’ll probably take about 10 to 15 minutes.
    6. Then if you want to add tomatoes to your sauce, you can stir them in. At this point, you’ll want to turn the heat to low and just keep your sauce warm while you make the enchiladas.
    how to make a sour cream white sauce for enchiladas, by melting butter in saucepan, sautéing onion, adding cream cheese and other ingredients, along with fresh tomatoes

    Tip: If you add tomatoes, try to avoid using canned tomatoes. They don’t have the same flavor as fresh tomatoes.

    HOW TO MAKE AND ASSEMBLE CRAB ENCHILADAS

    Now you can get everything ready and assemble the enchiladas.

    1. Heat the olive oil on medium heat in a skillet. Then sauté the minced garlic, onion, and red pepper in the oil, about 5 minutes, ’til it’s softened.
    2. Then in a large bowl, add the crab meat, the cooked veggies, lemon juice, seasoning, salt and pepper, 1/2 cup of the cheddar cheese, and 1/2 cup of the Monterey Jack cheese.
    3. Mix everything together really well.
    4. Warm the tortillas in the microwave by placing between a couple of damp paper towels and heating ’til warmed.
    5. Spread about a cup of the white sauce into the bottom of your greased baking dish.
    6. Add a heaping tablespoon of the crab meat mixture to each corn tortilla, loosely wrapping each one.
    7. Place each enchilada, seam side down, in the baking dish on top of the sauce.
    8. Spread the remaining sauce over the finished enchiladas, and sprinkle with remaining cheese.
    how to make and assemble crab enchiladas with white sauce in baking dish

    Then just bake according to the instructions in the recipe card below, until the cheese melts and the enchiladas are cooked thru.

    baked white sauce crab enchiladas in blue and white baking dish, surrounded by sour cream, tomatoes, green onions, and a wooden spoon

    When they’re finished, you can garnish them with green onions, fresh tomatoes, avocado, fresh basil salsa, and sour cream.

    wooden spoonful of sour cream crab enchiladas sprinkled with green onions

    CAN YOU FREEZE SEAFOOD ENCHILADAS?

    Yes, you can freeze this meal. Just be sure to cover it tightly with plastic wrap and/or aluminum foil; or store the enchiladas in an airtight container for freezing.

    Then when you’re ready to serve them for dinner, allow plenty of time for thawing and re-heating.

    To re-heat them, you’ll need to cover them with foil (in a baking dish) and bake for about 30 minutes. Then uncover and bake an additional 10 to 15 minutes.

    seafood enchiladas made with white crab meat served on white plate with sour cream and green onions

    WHAT CAN YOU EAT WITH ENCHILADAS?

    Oh gosh, there are so many things you can serve with enchiladas, whether they be chicken or crab. Here are a few ideas:

    GET THE PRINTABLE RECIPE

    If you love this recipe as much as I do, please write a 5 star review, and help me share the recipe on Facebook and Pinterest!

    crab enchilada recipe

    CRAVING MORE DELICIOUS RECIPES? Subscribe to my newsletter, and follow along on Pinterest, Facebook, YouTube, and Instagram for all the latest updates!

    Crab Enchiladas with Creamy White Sauce

    How to make the best crab enchiladas with a creamy sour cream white sauce, all made from scratch. Easy recipe perfect for seafood lovers!

    • Ninja Food Chopper Express Chop with 200-Watt, 16-Ounce Bowl for Mincing, Chopping, Grinding, Blending and Meal Prep
    • Gorilla Grip Original Oversized Cutting Board, 3 Piece, BPA Free, Dishwasher Safe, Juice Grooves, Larger Thicker Boards, Easy Grip Handle, Non Porous, Extra Large, Kitchen, Set of 3, Black
    • Pyrex Glass Mixing Bowl Set (3-Piece)
    • Cuisinart MultiClad Pro Stainless Steel 3-Quart Saucepan with Cover
    • Krokori Rectangular Ceramic Baking Pan Lasagna Pans for Cooking, Kitchen, Cake Dinner, Banquet and Daily Use, 13 x 9 Inches
    • Lodge Cast Iron Skillet and Ready for Stove Top or Oven Use, 10.25″, Black

    Sour Cream White Sauce:

    • 2 tablespoons salted butter
    • 1/2 medium yellow onion (minced)
    • 8 ounces cream cheese
    • 2 cups sour cream
    • 1/4 cup heavy whipping cream
    • 4 ounces diced green chiles
    • 1 teaspoon salt
    • 1/2 teaspoon ground black pepper
    • 1/2 cup cheddar cheese (shredded)
    • 1/2 cup Monterey Jack cheese (shredded)
    • 1 cup fresh Roma tomatoes* (diced, optional)

    Crab Enchiladas:

    • 2 tablespoons olive oil
    • 1 garlic clove (minced)
    • 1/2 medium yellow onion (minced)
    • 1 red bell pepper (minced or chopped)
    • 1/2 teaspoon lemon juice
    • 1 tablespoon Badia Complete Seasoning*
    • 1/2 teaspoon salt
    • 1/4 teaspoon ground black pepper
    • 18 ounces white crab meat (drained)
    • 1 cup cheddar cheese (shredded)
    • 1 cup Monterey Jack cheese (shredded)
    • 10 corn tortillas
    • 2 green onions (diced)
    1. To make the sauce, melt the butter in the saucepan on medium heat.
    2. Sauté the minced onion in the butter, about 5 minutes or until the onion turns a light golden color.
    3. Add the cream cheese in with the onion, stirring ’til it melts.
    4. Then add the sour cream, heavy whipping cream, green chiles, salt, pepper, shredded cheddar, and shredded Monterey Jack to the mixture.
    5. Let the sauce simmer, constantly stirring, ’til it begins to thicken. It’ll probably take about 10 to 15 minutes.
    6. Then if you want to add tomatoes to your sauce, you can stir them in. At this point, you’ll want to turn the heat to low and just keep your sauce warm while you make and assemble the crab enchiladas.
    7. Preheat the oven to 350° F and grease a 9"x13" baking dish with cooking spray.
    8. Heat the olive oil on medium heat in a skillet.
    9. Then sauté the minced garlic, onion, and red pepper in the oil, about 5 minutes, or ’til it’s softened.
    10. Then in a large bowl, add the crab meat, the cooked veggies, lemon juice, seasoning, salt and pepper, 1/2 cup of the cheddar cheese, and 1/2 cup of the Monterey Jack cheese.
    11. Mix everything together really well.
    12. Warm the tortillas in the microwave by placing between a couple of damp paper towels and heating ’til warmed.
    13. Spread about a cup of the white sauce into the bottom of your greased baking dish.
    14. Add a heaping tablespoon of the crab meat mixture to each corn tortilla, loosely wrapping each one.
    15. Place each crab enchilada, seam side down, in the baking dish on top of the sauce.
    16. Spread the remaining sauce over the finished crab enchiladas, and sprinkle with remaining cheese.
    17. Bake your sour cream white sauce crab enchiladas at 350° F for about 40-45 minutes, or until the cheese melts and the enchiladas are cooked thru. Garnish with green onions, and serve with fresh tomatoes, avocado, salsa, and sour cream.

    *If you decide to add tomatoes to your sauce, only use fresh tomatoes. Canned tomatoes will throw off the flavor of your enchiladas, whereas fresh will add a really delicious, fresh flavor.

    *If you do not have Badia Complete Seasoning, you can use the appropriate seasoning of your choice.

    To Freeze and Re-Heat Crab Enchiladas with White Sauce:

    Cover the enchiladas tightly with plastic wrap and/or aluminum foil; or store the enchiladas in an airtight container for freezing. Then to re-heat, cover them with foil (in a baking dish) and bake for about 30 minutes. Then uncover and bake an additional 10 to 15 minutes.

    What to Serve with Seafood Enchiladas:

    There are so many things you can serve with enchiladas, whether they be chicken or crab. Here are a few ideas:

    Dinner Ideas
    Tex-Mex
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  • Walking Camping Tacos in a Bag

    Walking Camping Tacos in a Bag

    Learn how to make the best camping tacos for a simple and easy campfire dinner. You can make walking tacos right in a bag with taco meat and all your favorite toppings. The whole family, all ages, will absolutely love it!

    Let me count the ways I love tacos. This walking tacos camping recipe is even better because they’re so easy to make after a long day in the great outdoors.

    camping tacos with Doritos, taco meat, avocado, pico de gallo, and toppings on wood cutting board

    If you’ve never had a walking taco, or some might call it taco in a bag, you are in for a treat. This recipe rates up there with our favorite loaded campfire nachos! It’s a great addition to my list of favorite easy camping recipes, as well.

    What Is a Walking Taco vs. a Regular Taco?

    It’s called by so many names… Walking tacos, walking nachos, taco in a bag or tacos in a bag, and walking taco salad to name a few.

    Basically, instead of a taco shell, you add the meat, sour cream, and taco toppings to a small bag of chips. Then stir it all up and you have the makings of a really delicious taco.

    walking tacos camping recipe in a bag using individual size Doritos chip bag, ground beef, and taco toppings

    Why You’ll Love This Recipe

    • The only thing you really have to cook for this recipe is the taco meat. Easy peasy in a cast iron skillet over the campfire or in a regular skillet on your camp stove.
    • All you need are personal sized bags of Doritos or corn chips, taco meat, and your favorite taco toppings.
    • Camping walking tacos are a great meal for any age; the whole family will love them.
    • They’re budget-friendly and don’t cost a lot to make.
    • If you don’t have chips, you can easily make this recipe into a taco salad without the chips.
    • This walking tacos recipe is versatile, and you can add any toppings you like.
    • Tacos made in a bag are a lot less messy than traditional tacos. You can eat them with a fork.
    walking tacos camping ingredients on white countertop and wood cutting board

    Ingredients and Substitutions Notes:

    There are 3-4 ingredients you absolutely need to make the meat mixture, but the toppings are totally up to you and whatever you like on tacos.

    Taco Meat:

    • Yellow Onion – I like to mince up a little onion and add to our taco meat to give it more delicious flavor.
    • Ground Beef – We tend to go with a lean ground beef, usually 80/20 or 90/10.
    • Taco Seasoning – Our favorite taco seasoning is Badia taco seasoning.
    • Salsa – Now, here’s where you can decide if you want a little more kick to your taco meat. You can use mild or medium salsa; or you can use basil salsa. If you’re looking to change things up, try using a fruit salsa, like this mango peach salsa recipe.
    • Chips – I recommend using Fritos or Doritos, any flavor you want. I really love Nacho Cheese Doritos for camp tacos.

    Toppings:

    • Lettuce
    • Fresh Diced Tomatoes
    • Black Beans
    • Cheddar Cheese
    • Monterey Jack Cheese
    • Sour Cream
    • Salsa or Pico de Gallo
    • Queso
    • Hot Sauce
    • Sliced Jalapeños
    • Sliced Black Olives
    • Green onions or Red Onion
    • Avocados

    The list could really go on and on.

    How to Make Camping Tacos

    Before you can make anything, you’ll need to do a little prep work first.

    Making sure you have a campfire going is imperative for cooking the meat. You can also cook on a camp stove or grill. I know a lot of the time when we’re out camping, we can’t have a campfire. So if a stove is all you’ve got, you can definitely still make this recipe.

    Next you’ll need to prep all your veggies and toppings and actually cook the meat. You can cook the taco meat at the campsite, or you can cook it before you leave home and pack it in a plastic baggie in the cooler.

    How to Make Taco Meat

    Your fire should be down to coals at this point, with a little bit of flame here and there. We prefer to use our tripod grill right above the coals. You’ll want to watch it closely, though. You may need to adjust the height of the grill over the fire, so the pan doesn’t get so hot that it burns the meat.

    1. In a large cast iron skillet, sauté the chopped onion.
    2. Then add the ground beef and mix it up with the onion, stirring occasionally while cooking.
    3. Meanwhile, while waiting on the meat to cook, chop up the lettuce, tomatoes, and avocados. I recommend shredding cheese at home or buying already shredded cheese.
    4. When the meat is cooked through, go ahead and responsibly drain it. Then add the taco seasoning and salsa and stir into the meat. Allow the mixture to simmer for another 5-10 minutes.
    cooking taco meat in cast iron skillet over campfire and prepping campfire tacos toppings on cutting board

    How to Assemble Walking Tacos

    Layering your Doritos walking taco is the BEST part about this whole recipe, besides eating it.

    You’ll need individual size chip bags. You can crush chips in the bag or just leave them as is and they’ll kinda crush up on their own when you stir everything in.

    1. Open the bag, crushing chips up a little bit if you want.
    2. Then add in a nice sized helping of the ground beef mixture.
    3. Add in a dollop of sour cream and your favorite toppings. We usually add lettuce, tomatoes, and avocados.
    4. Then sprinkle in the shredded cheese.
    how to make camping walking tacos by layering ingredients in Doritos chip bag
    1. Give it all a good stir with a fork, mixing it all up really well.
    walking camping tacos in a small Nacho Cheese Doritos chip bag

    And then it’s ready to eat. Wasn’t that easy? And so, so, so, so good! Just writing up this recipe makes me hungry for more.

    You wanna know the best part about this easy dinner idea? No dishes! Besides the skillet and cutting board. Win win!

    eating taco in a bag with a fork

    Expert Tips and Recipe FAQ’s

    How should I store leftovers?

    Obviously, unopened bags of chips can just stay like they are. As for the meat mixture and toppings, we usually just combine things like meat, cheese, tomatoes, lettuce, etc., and store it in either an airtight container or a plastic storage bag, then put it in the cooler where it will stay cold. It makes a great snack or lunch the next day, though more like a taco salad.

    camping walking tacos and ingredients on wood cutting board

    MORE TACO RECIPES AND TEX-MEX FAVORITES:

    If you need to stock your camp kitchen, we’ve put together a list of camping cooking equipment you may find helpful.

    If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Pinterest, Facebook, Instagram, and YouTube. And subscribe to my email list too!

    Walking Camping Tacos

    How to make the best camping tacos for a simple and easy campfire dinner. Walking tacos in a bag with taco meat and your favorite toppings.

    • Cast Iron Skillet
    • Cutting Board
    • Chef's Knife
    • Tripod Grill
    • Camp Stove
    • 1 tablespoon olive oil
    • 1/2 medium yellow onion (minced)
    • 1 pound ground beef
    • 2 tablespoons taco seasoning
    • 1/2 cup salsa
    • 5 small bags Doritos (or Fritos)

    Toppings:

    • 1 cup lettuce (chopped or shredded)
    • 1 cup tomatoes (diced)
    • 1 cup black beans (drained)
    • 1 cup cheddar cheese (shredded)
    • 1 cup Monterey Jack cheese (shredded)
    • 3/4 cup sour cream
    • 1 cup salsa (or Pico de Gallo)
    • 2 avocados (peeled and chopped)
    • 1/2 cup jalapeños (sliced)
    • 1/2 cup black olives (sliced)
    • 1/2 cup green onions (chopped)

    1. Choose whether you'll cook on a camp stove, grill, or over the campfire. We like to cook over the fire when possible.

    2. Your fire should be down to coals at this point, with a little bit of flame here and there. We prefer to use our tripod grill right above the coals. You may need to adjust the height of the grill over the fire, so the pan doesn’t get so hot that it burns the meat.

    3. In a large cast iron skillet, sauté the chopped onion in a little bit of olive oil.

    4. Then add the ground beef and mix it up with the onion, stirring the mixture occasionally while cooking.

    5. Meanwhile, while waiting on the meat to cook, chop up the lettuce, tomatoes, avocados, and other toppings that need chopping.

    6. When the meat is cooked through, go ahead and responsibly drain it.

    7. Add the taco seasoning and salsa into the meat, and allow the mixture to simmer for another 5-10 minutes.

    8. Then remove the taco meat from the skillet and allow to rest for 5-10 minutes while you finish putting together all the toppings.

    How to Assemble Walking Tacos:

    1. Open the bags of chips, crushing chips up a little bit if you want.
    2. Add in a nice sized helping of the ground beef mixture.

    3. Then add in a dollop of sour cream and all your favorite toppings, including shredded cheese. We add lettuce, tomatoes, and avocados.

    4. Give it all a good stir with a fork, mixing it all up really well. And then it's ready to eat!

    When it comes to leftovers, obviously, unopened bags of chips can just stay like they are. As for the meat mixture and toppings, we usually just combine things like meat, cheese, tomatoes, lettuce, etc., and store it in either an airtight container or a plastic storage bag, then put it in the cooler where it will stay cold. It makes a great snack or lunch the next day, though more like a taco salad.

    Camping Recipes, dinner
    American, Tex-Mex
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  • Quick and Easy Grilled Taco Tuna Melt

    Quick and Easy Grilled Taco Tuna Melt

    Easy taco tuna melt recipe, made with a secret ingredient, melted cheese, avocado, and English muffins. Make it on the grill or over the campfire. Thanks to Bays® English Muffins for sponsoring this post. Views expressed here are genuinely mine.

    While we’ll cook just about anything while we’re camping, simple and easy dinner ideas, like this tuna melt sandwich, go a long way. Easy is everything when you’ve been out exploring all day long.

    grilled taco tuna melt with avocado on English muffin with tomatoes, on wooden cutting board

    This tuna melt is one of my favorite camping recipes because not only is it Tex Mex, but it requires minimal prep work and minimal ingredients.

    In fact, while I like to use a medium bowl to mix up the ingredients, you can mix it right in the same skillet used to grill the sandwiches.

    We even use a secret ingredient that gives it a pop of flavor. Keep reading to find out what it is.

    We prefer to make it an English muffin tuna melt, as well, using Bays English Muffins. They give the sandwich a slightly crispy texture with an explosion of flavor from both the muffins and the tuna mixture.

    My mouth is watering right now just thinking about fish and chips, pairing it up with our favorite seasoned steak fries.

    grilled taco tuna melt sandwich, made with English muffins, on wooden cutting board

    WHERE CAN I FIND THE ACTUAL RECIPE CARD?

    If you’d rather skip all of my grilling tips, important info for this recipe, and similar recipe ideas – and get straight to the tuna melt recipe – just scroll down to the bottom, where you’ll find a printable recipe card.

    If you’re as into Tex-Mex recipes as I am, you’ll love these recipes too:

    WHAT IS A TUNA MELT?

    If you’ve never had a tuna melt, it’s pretty much exactly what it sounds like.

    It’s tuna on some sort of bread with cheese melted over it. Usually, the tuna is mixed with mayo or other ingredients to give it a really delicious flavor.

    In this case, we mix the tuna with certain ingredients to make it a Tex Mex tuna melt.

    WHAT’S THE BEST BREAD FOR TUNA MELT?

    As I mentioned above, we prefer to use Bays English Muffins. I love the thin, crispy outside and soft inside of these particular English muffins.

    easy tuna melt made with Bays English muffins on wooden cutting board

    While they’re perfect for breakfast, they make a wonderful alternative for lunch and dinner too, as well as snacks. My kids like to eat them with peanut butter.

    Also, they’re pre-sliced and easy to use when you’re cooking in the great outdoors.

    You can find Bays in the dairy case at your local grocery store. They are chilled for freshness, so we stow a pack or two in the cooler for camping.

    Bays English Muffins on the shelf at the grocery store

    HOW TO MAKE A TUNA MELT, TEX MEX STYLE

    Making this easy tuna melt, even over the campfire, is a breeze.

    First you need to wash and prep the peppers and green onions, the only chopping you’ll really need to do for this recipe (unless you want additional toppings).

    chopping green onions and red bell peppers on wooden cutting board for grilled tuna melt recipe

    Create the tuna mixture…

    1. Combine tuna fish, picante tomato juice (our secret ingredient), red peppers, and green onions.
    2. Place the mixture in a cast iron skillet, and heat it thoroughly on the grill or over the campfire. Cook it ’til it’s bubbly and sizzling.
    making tuna fish mixture for tuna melt over the campfire in cast iron skillet

    Now you’re ready to assemble your sandwiches…

    1. Start by splitting your pre-cut English muffins.
    2. Top the bottom half with a good sized helping of the tuna mixture.
    3. Sprinkle with shredded cheese. We love using Monterey Jack or extra sharp cheddar on our tuna melts.
    4. Grill both the tops and bottoms of the sandwiches on a griddle until the cheese is melted. Be careful not to let the muffins burn.
    how to make tuna melt with Tex Mex tuna mixture, shredded cheese, and English muffins

    CAMPFIRE COOKING TIPS

    Your fire should be down to coals, with a little bit of flame here and there.

    We use a tripod grill. You’ll want to watch it closely, though, as you may need to adjust the height of the grill over the fire, so the pan doesn’t get so hot that it burns the sandwiches.

    Once you have the height you think you need, place the griddle on the grill, and you can either use a heated lid (with a skillet or Dutch oven), or use aluminum foil as sort of a tent wrapped around the griddle to trap the heat.

    Trapping the heat will allow the tops of the tuna melts to cook, also allowing the cheese to melt.

    Want to see an example of our aluminum foil tent? Check out our campfire chicken nachos recipe.

    We’ve also put together a list of campfire cooking gear you may need for your next adventure. Be sure to check it out for all the essentials!

    WHEN IT’S TIME TO ADD YOUR FAVORITE TOPPINGS

    Once your tuna melt has cooked, you can load it up with your favorite taco toppings.

    We like to add diced tomatoes and avocados. Other alternatives might include tomato basil salsa, sour cream, lettuce, etc.

    English muffin tuna melt sandwich with avocado and tomatoes on wooden cutting board

    Be sure to Like/Follow Bays Facebook page for more delicious recipe ideas.

    HOW ‘BOUT DESSERT AFTER DINNER? MORE CAMPING RECIPES YOU MAY ENJOY…

    GET THE PRINTABLE RECIPE

    If you love this grilled tuna melt recipe as much as we do, please write a 5 star review, and help me share the recipe on Facebook and Pinterest!

    Quick and Easy Grilled Taco Tuna Melt Recipe

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    Quick and Easy Grilled Taco Tuna Melt

    Easy taco tuna melt recipe, made with a secret ingredient, melted cheese, avocado, and English muffins. Make it on the grill or over the campfire.

    • 4 small red bell peppers (chopped or minced)
    • 3 green onions (chopped)
    • 20 ounces solid white albacore tuna
    • 3/4 cup picante tomato cocktail
    • 8 English muffins
    • 1/2 cup Monterey Jack cheese* (shredded)
    • 3 Roma tomatoes
    • 2 avocados
    1. Wash and chop the peppers and green onions.
    2. Combine the tuna fish, peppers, green onions, and tomato juice.
    3. Place the tuna mixture in a cast iron skillet over the fire, stirring as needed, until the mixture starts to bubble and sizzle and is heated through.
    4. To assemble the tuna melt, split the English muffins in half.
    5. Top the bottom half with a good sized helping of the tuna mixture.
    6. Sprinkle with shredded cheese. We love using Monterey Jack or extra sharp cheddar on our tuna melts.
    7. Grill both the tops and bottoms of the sandwiches on a griddle until the cheese is melted. Be careful not to let the muffins burn.**
    8. Add your favorite taco toppings, like tomatoes and avocado, and serve while warm.

    *You can use Monterey Jack or cheddar cheese. We also love using extra sharp cheddar.

    **If cooking over a campfire, your fire should be down to coals, with a little bit of flame here and there. We use a tripod grill. You may need to adjust the height of the grill over the fire, so the pan doesn’t get so hot that it burns the sandwiches. Trapping the heat with either a lid or aluminum foil will allow the tops of the tuna melts to cook, also allowing the cheese to melt.

    Burgers & Sandwiches
    American
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  • Camping Breakfast Burritos for Campfire or Make Ahead

    Camping Breakfast Burritos for Campfire or Make Ahead

    Stuffed with bacon (or sausage) and a delicious egg mixture, camping breakfast burritos are easy to make ahead, or cook them over a campfire in the great outdoors. Nothing fuels you better than a simple breakfast of easy campfire burritos.

    When you’re camping, breakfast burritos are an easy way to fill your stomach before a day of fun and exploring with your family. Like my homemade version of the sausage McMuffin, they’re a savory breakfast and satisfying meal that helps fuel you for the day’s adventures.

    hands holding bacon, egg, and cheese camping breakfast burrito wrapped in foil

    While make ahead breakfast burritos for camping are a definite win, you can cook them up over the campfire in no time at all. All you need are a few ingredients and either a fire or a grill.

    Why You’ll Love This Camping Recipe

    • One thing I love about these camping breakfast wraps, especially with kids, is the versatility. It’s easy to switch up the ingredients; if you don’t want bacon, you can add sausage instead.
    • Not to mention, there’s nothing quite as wonderful as easy camping meals after long days outdoors, and make ahead camping burritos make for easy camping meal preparation.
    • Have I mentioned, though, how satisfying the combination of bacon, egg, and cheese really is? It’s full of protein and so delicious and filling. I especially love a good camping breakfast because it fuels your day and gets you going for a day spent in the great outdoors. That’s exactly what camping burritos do.
    • I love meals around the campfire. However, if you’re not allowed to have a campfire, you can make this campfire recipe on the grill or camp stove. You can even warm the burritos in the oven at home.
    • A bacon breakfast burrito hits the spot and tastes really good, especially with a warm mug of campfire coffee.
    • Breakfast burritos are convenient and portable. You can eat them at the campsite or take them on the go.
    grilling camping breakfast burritos in heavy duty foil on a tripod grill over the campfire

    What’s in a Breakfast Burrito?

    For this camping breakfast burrito recipe, you need just a few simple ingredients you can either prep before you go camping, or prep at the campsite. I’ve also put together a list of campfire cooking equipment that’ll help you make these mouthwatering burritos and other campfire recipes.

    Ingredients and Substitution Notes

    While these camp breakfast burritos are filled with bacon, eggs, and cheese, there’s no limit to what to put in breakfast burritos.

    Just a Few More Ideas for Ingredients…

    • Scrambled eggs, fried eggs, etc.
    • Bacon
    • Breakfast sausage
    • Ham
    • Cheddar cheese
    • Monterey Jack cheese
    • Pepper Jack cheese
    • Green onions
    • Bell peppers
    • Green chiles
    • Tomatoes
    • Hash browns, crispy fried potatoes, or tater tots
    • Black beans
    • Seasonings – Salt, pepper, etc.
    • Hot sauce
    • Salsa and sour cream

    The list could go on and on.

    How to Make Camping Breakfast Burritos

    Between cooking the ingredients and then assembling your breakfast wraps, making bacon, egg, and cheese breakfast burritos involves just a few simple steps.

    Cook the Bacon and Egg Mixture…

    1. Start by cooking the bacon in a large skillet or frying pan. If cooking over the fire, you’ll want to use a cast iron skillet; we use our homemade griddle, which is very similar to this pizza pan.
    2. While the bacon’s cooking, prep the bell peppers and green onions.
    3. Sauté the vegetables in a little bit of bacon grease, and then add the eggs.
    4. Scramble all the eggs in with the bell peppers, green onions, salt, and pepper.
    how to make camping breakfast burritos by cooking bacon, bell pepper, green onions, and eggs on cast iron griddle over campfire

    How to Assemble Each Bacon and Egg Wrap

    1. Add a helping of the egg mixture to the center of each tortilla; we use a burrito size flour tortilla (or gluten-free tortilla). At this point, you can also add a little bit of hot sauce, salsa, or sour cream if you want.
    2. Next sprinkle cheese, including both shredded cheddar and Monterey Jack.
    3. Wrap your burrito by folding the ends and folding over, rolling into a nice, tight burrito wrap.
    4. Then wrap the entire burrito in heavy duty foil. And now they’re ready for the campfire (or grill).
    how to make bacon, egg, and cheese camp breakfast burritos by adding eggs and cheese to flour tortilla, wrapping the burrito, and then wrapping in aluminum foil for cooking

    How to Cook Breakfast Burritos on a Campfire

    If you don’t want a crispy texture, you don’t even have to place the burritos on the fire or the grill.

    If you do want a crispy texture, cooking campfire breakfast burritos is really simple…

    1. Your fire should be down to coals, with a little bit of flame here and there.
    2. While we prefer to use our tripod grill right down over the coals, you can cook them without any grill at all. Having them wrapped in foil allows you to lay them right onto the hot coals.
    3. Be aware, placing the wrapped burritos directly on the hot coals will require you to be diligent in turning them frequently so they don’t burn on one side. Same if you’re using a grill, whether a tripod grill on the campfire or an actual portable grill. You’ll need to turn the burritos frequently, every 1-2 mins, to ensure they don’t burn.
    4. Since everything inside the burritos is already cooked, you’re just warming them enough to ensure the cheese is melted and give your tortilla a bit of a crispy texture.
    cooking campfire breakfast burritos in foil over the campfire on a tripod grill

    Once they’re cooked, serve and enjoy the best breakfast burrito around.

    Expert Tips and Recipe FAQ’s

    Can I make breakfast burritos ahead and freeze them?

    Yes, you can freeze make-ahead breakfast burritos for later. In fact, freezing them for later will allow you to just throw the frozen breakfast burritos in the cooler, and all you gotta do is warm them up over the fire or on the grill for breakfast. No prep or anything at the campsite. To freeze them, completely wrap the burritos in a layer of plastic wrap or parchment paper, then a layer of heavy duty aluminum foil; then place them in a single layer inside a gallon freezer plastic zipper bag, get all the air out of the bag as you seal it, and freeze.

    How do you reheat burritos when camping?

    Remove the plastic wrap or parchment paper; then re-wrap in foil and place the foil wrapped burritos in a camp oven, on a grill, or on hot coals from the campfire for about 20-30 minutes, turning them every 3-5 minutes, ’til they’ve warmed. Turning them frequently ensures one side won’t burn or heat more than the other. And warming them this way, you can keep a whole passel of burritos warm for a crowd.

    How do I keep my burritos from getting soggy?

    The flour tortilla on a breakfast burrito can tend to get soggy; but there are things you can do to help prevent this. One thing that helps is to cool your filling before wrapping it in the tortilla; that way, the heat doesn’t cause excess moisture, thus sogginess. Rolling the burrito extra tight will also help. And then giving it an extra layer of plastic wrap or parchment paper before you wrap it in foil, will help prevent soggy burrito. If you’re reheating it at home, don’t use the microwave; the microwave will definitely lead to a soggy burrito. Instead, use the oven or a griddle.

    How can I keep breakfast burritos warm for a crowd?

    If some of your burritos have to sit while you make more for a large group, you have 3 options… You can wrap them in foil and place to the cooler side of the campfire; you can place under cover of foil beside the hot grill; or you can pile the warm burritos in a small empty cooler all together and they’ll stay warm ’til you’re ready to eat. Personally, I like the last option best because it ensures they stay warm but they don’t cook any more than is necessary.

    What to Serve with Camp Breakfast Burritos

    If your crew wants more than just a burrito for breakfast or maybe they want something that pairs well with the burritos, here are a few ideas to complete your make ahead breakfast for camping.

    stack of make-ahead camping breakfast burritos, wrapped in foil, on blue gingham picnic table

    More Camping Breakfast Ideas:

    Some of our most popular camping recipes include campfire breakfast burritos and more…

    If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Pinterest, Facebook, Instagram, and YouTube. And subscribe to my email list too!

    Camping Breakfast Burritos

    Stuffed with bacon (or sausage) and a delicious egg mixture, camping breakfast burritos are easy to make ahead, or cook them over a campfire in the great outdoors. Nothing fuels you better than a simple breakfast of easy campfire burritos.

    • Large Cast Iron Skillet
    • Grilling Flipper
    • Grilling Tongs
    • Cutting Board
    • Tripod Grill
    • Welding Gloves
    • Outdoor Knife Set
    • 9 slices bacon
    • 2-4 tablespoons bacon grease*
    • 1 large bell pepper
    • 6 green onions
    • 12 large eggs
    • 1 teaspoon salt
    • 1 teaspoon ground black pepper
    • 6 burrito size flour tortillas*
    • 3/4 cup shredded cheddar cheese
    • 3/4 cup shredded Monterey Jack cheese
    1. Start by cooking the bacon.
    2. While the bacon’s cooking, wash and chop/mince the bell pepper and green onions.
    3. Sauté the vegetables in the bacon grease for 3 to 5 minutes, or until tender.
    4. Scramble all the eggs in with the bell pepper, green onions, salt, and pepper, cooking the egg mixture thoroughly.
    5. Crumble and stir the bacon into the eggs.
    6. Begin assembling each breakfast wrap by adding a helping of the egg mixture to the center of each tortilla.
    7. If you want, you can add a little bit of hot sauce, salsa, or sour cream at this point.
    8. Next sprinkle on the shredded cheddar and Monterey Jack.
    9. Wrap your burrito by folding the ends and folding over, rolling into a nice, tight burrito wrap.
    10. If you want to melt the cheese more and give your tortilla a slightly crispy texture, wrap each burrito in heavy duty foil.
    11. Place the burritos directly on the hot coals of a campfire (or on a grill), and cook for 5-10 minutes, turning the burritos frequently to ensure they don’t burn on one side.
    12. Serve with sour cream, salsa, and guacamole if desired.

    *You can use butter or oil instead.

    *If you’re gluten-free, you can use gluten-free tortillas.

    Camping Recipes
    American
    bacon and egg wrap, bacon egg and cheese, breakfast burrito, breakfast burrito recipe, breakfast burritos, breakfast burritos for camping, breakfast wraps, camp breakfast burritos, campfire breakfast burritos, camping breakfast, camping breakfast burritos, grilled breakfast burritos, how to make breakfast burritos
  • Ultimate Loaded Campfire Nachos with Chicken

    Ultimate Loaded Campfire Nachos with Chicken

    Loaded campfire nachos, with shredded chicken and hummus, are a cheesy delicious camping meal everyone will love. Easy recipe with all the best toppings!

    My family loves a good Tex-Mex meal, so we love making campfire nachos when we’re on a camping trip. Oh my word, just the thought of them has my mouth watering for more.

    campfire nachos with chicken cooking on a cast iron griddle on a tripod grill over the campfire

    While we love ground beef tacos and chicken tacos, there’s just something about chicken nachos, especially when you combine the chicken with ingredients like roasted red pepper hummus, shredded cheese, queso, avocados, red onion, and Roma tomatoes.

    And cheesy nachos that have been cooked over the campfire have a hint of a smoky flavor to them too. I’m telling you, they are sooooo good, almost as good as my campfire chili cheese fries.

    What I love about this nachos recipe is that it’s easy to make, especially if you use chicken that’s already been cooked. Just layer up your ingredients, give your nachos a few minutes to cook to let things melt together, and you’ve got one of the best camping meals ever.

    Well, besides camping tacos… Yet another one of my favorite camping recipes.

    loaded camping nachos with chicken, Roma tomatoes, avocados, and sour cream

    Maybe you’re at home and want to make these in your oven? No problem! Make these sheet pan nachos instead.

    WHERE CAN I FIND THE ACTUAL RECIPE CARD?

    If you’d rather skip all of my tips for making camping nachos, important info for this recipe, and similar recipe ideas – and get straight to the chicken nachos recipe – just scroll down to the bottom, where you’ll find a printable recipe card.

    PREP FIRST BEFORE YOU COOK

    Before you starting the layering process, you’ll need to do a little prep work first.

    Making sure you have a campfire going is imperative, of course, because that’s where we’re going to cook these nachos.

    You can also cook them the same way on a grill, and I say that because I know a lot of the time when we’re out camping, we can’t even have a campfire. So if a grill is all you’ve got, you can definitely make grilled nachos.

    Another couple steps you’ll need to take are prepping all your veggies and cooking the chicken. Sometimes we’ll cook the chicken at the campsite, and sometimes we’ll cook it before we leave home, shred it up, and pack it in a plastic baggie in the cooler.

    Of course, you can also use canned chicken, making this recipe even easier.

    CAMPING GEAR FOR MAKING NACHOS

    When we made this recipe, we used a large homemade griddle we use for so many different recipes.

    cooking chicken nachos over the campfire on a large cast iron griddle

    While I wouldn’t change the way we did it, I might recommend using a Dutch oven or a larger cast iron skillet with a lid, so you have the heat both above (with coals) and below, much like an oven.

    I really do love using our homemade cast iron griddle because it’s big, it can hold a lot of tortilla chips, and we just use aluminum foil as kind of a tent to trap and hold that heat in while cooking (see picture on down below).

    HOW TO MAKE CHICKEN NACHOS WITH LAYERS

    Ready to layer up nachos with chicken and all your favorite toppings? While I like to use regular tortilla chips, you can also make chicken nachos with Doritos for a little extra kick.

    1. Add a generous layer of tortilla chips to your pan, spreading them out so they cover the entire pan.
    2. Add small dollops of roasted red pepper hummus around on top of the chips.
    3. Mix the shredded chicken with salsa and spread it around next, also giving it a little spritz of lime juice.
    4. Then spoon white queso all around on the nachos.
    5. Scatter minced or chopped red onion on as another layer.
    6. Finally add shredded cheese, spreading it out evenly all across the nachos.

    I mentioned giving the chicken a spritz of lime juice in the layering instructions. This step is totally optional, although I do feel like the lime juice gives the nachos a little oomph they’re kinda missing without it.

    spritzing fresh lime juice on top of cheesy nachos

    HOW TO COOK CAMPFIRE NACHOS

    Your fire should be down to coals, with a little bit of flame here and there.

    We use a tripod grill. You’ll want to watch it closely, though, as you may need to adjust the height of the grill over the fire, so the pan doesn’t get so hot that it burns the nachos.

    cooking chicken nachos on a cast iron pan over the campfire

    Once you have the height you think you need, place the pan on the grill, and you can either use a heated lid (with a skillet or Dutch oven), or use aluminum foil as sort of a tent wrapped around the griddle to trap the heat.

    using aluminum foil to act as an oven tent, trapping heat for chicken nachos recipe over the campfire

    Cook the nachos until you melt the cheese and everything else is heated through. It’ll probably take about 10 to 15 minutes.

    melted cheesy nachos in cast iron pan on campfire grill

    WHAT TOPPINGS TO SERVE WITH CHICKEN NACHOS

    Once your nachos are done and all the cheese is melted, you can add things like chopped tomatoes, avocados, salsa with basil, and sour cream.

    loaded chicken nachos in cast iron pan

    Other ideas might include things like black olives, green onions, maybe even strips of bell peppers. Some of these things can even be added before cooking the nachos.

    picking up campfire chicken nachos with melted cheese and all the toppings

    HOW ‘BOUT DESSERT AFTER DINNER? MORE CAMPING RECIPES YOU MAY ENJOY…

    SHOP KITCHEN TOOLS AND CAMPING GEAR FOR THIS RECIPE:

    Large Cast Iron Skillet or Dutch oven – You can also find a 14-inch cast iron pizza pan, which is similar to our large homemade griddle.

    Lid for Cast Iron Skillet and Lid Lifter

    Tripod Grill – While we rigged up our own tripod grill, you can also buy them. They come with slightly smaller grates, but still usable over the fire.

    Cutting Board and Outdoor Knife Set

    Welding Gloves – These work so much better for cooking over a campfire than regular grilling gloves/mitts.

    We’ve put together a list of camping cooking gear you may need for your next adventure. Be sure to check it out for all the essentials!

    GET THE PRINTABLE RECIPE

    If you love this chicken nachos recipe as much as we do, please write a 5 star review, and help me share the recipe on Facebook and Pinterest!

    Ultimate Loaded Campfire Nachos Recipe

    CONNECT WITH ADVENTURES OF MEL!

    Be sure to follow me on social, so you never miss a post!

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    Loaded Campfire Nachos with Chicken

    Loaded campfire nachos, with shredded chicken and hummus, are a cheesy delicious camping meal everyone will love. Easy recipe with all the best toppings!

    • 12 ounces tortilla chips
    • 10 ounces roasted red pepper hummus
    • 2 chicken breasts (cooked and shredded)
    • 1/2 cup salsa
    • 1 teaspoon lime juice
    • 1/2 cup queso
    • 1/2 red onion (medium size, minced)
    • 4 ounces cheddar cheese (shredded)
    • 4 ounces Monterey Jack cheese (shredded)
    • 3 Roma tomatoes
    • 2 avocados
    • 1/2 cup sour cream
    1. Add a generous layer of tortilla chips to your pan, spreading them out so they cover the entire pan*.
    2. Add small dollops of roasted red pepper hummus around on top of the chips.
    3. Mix the shredded chicken with salsa and spread it around next, also giving it a little spritz of lime juice.
    4. Then spoon white queso all around on the nachos.
    5. Scatter minced or chopped red onion on as another layer.
    6. Finally add shredded cheese, spreading it out evenly all across the nachos.
    7. Once you have the height you think you need over the campfire, place the pan full of nachos on the tripod grill (you can either use a heated lid with a skillet or Dutch oven, or use aluminum foil as sort of a tent wrapped around the griddle pan to trap the heat).
    8. Cook the nachos until the cheese has fully melted and everything is heated through. It’ll probably take 10 to 15 minutes.
    9. Then serve with your favorite toppings like tomatoes, avocados, and sour cream.

    *When we made this recipe, we used a large homemade griddle we use for so many different recipes, along with aluminum foil. While I wouldn’t change the way we did it, I might recommend using a Dutch oven or a larger cast iron skillet with a lid, so you have the heat both above (with coals) and below, much like an oven.

    Appetizers, Camping Recipes, dinner
    American, Tex-Mex
    campfire nachos, camping nachos, cheesy nachos, chicken nachos, chicken nachos recipe, nachos with chicken
  • Cheesy Delicious Taco Tater Tot Casserole

    Cheesy Delicious Taco Tater Tot Casserole

    Cook up a deliciously cheesy taco tater tot casserole with ground beef, cheese, and all your favorite taco toppings. Family favorite dinner recipe.

    taco tater tot casserole topped with tomatoes and green onions in a blue baking dish

    Did you know you can spice up tater tot casserole for Taco Tuesday? And wowsers, does it ever take this family favorite casserole to a whole new level!

    I’m talking full on Mexican tater tot casserole with all the fixin’s, including Monterey Jack, cheddar cheese, tomatoes, green onions, sour cream, and a Tex-Mex beef mixture that is so delicious.

    Now I never said this recipe was healthy. In fact, let’s just think of it as more of a comfort food treat.

    It’s tater tot hotdish on steroids. Tex-Mex steroids, that is.

    And I know y’all love tacos because some of my most popular posts and videos are taco related. Remember these?

    Tacos are life, am I right? I know, I’m so cheesy (no pun intended), but let’s just say I get very excited about tacos.

    Mexican tater tot casserole topped with sour cream and green onions on white plate

    WHERE CAN I FIND THE RECIPE CARD FOR TACO TATER TOT CASSEROLE?

    If you’d rather skip all of my cooking tips, important cooking info for this recipe, and similar recipe ideas – and get straight to the tater tot taco bake recipe – just scroll down to the bottom, where you’ll find a printable recipe card.

    LET’S TALK RECIPE LOGISTICS…

    This is the part where I try to answer any questions you may have as you follow along with the recipe. And if I don’t answer your question, just leave me a comment, and I’ll answer you there.

    WHAT KIND OF MEAT SHOULD I USE IN TACO TATER TOT HOTDISH?

    I prefer to use ground beef for this particular recipe. However, you can also use ground turkey or sausage.

    WHAT IF I DON’T LIKE CHILI BEANS?

    Listen, I get it. Beans all have different textures and flavors.

    I prefer chili beans (in their sauce) because that sauce really adds to the flavors of the entire tater tot hotdish.

    However, you can also use black beans. You might even give kidney beans a try.

    CAN I MAKE AHEAD TATER TOT CASSEROLE AND FREEZE IT?

    Yes, you can make it ahead and put it in the freezer for later. Just be sure to put it in the fridge in plenty of time to thaw before baking or add a little additional cook time, maybe 20 minutes or so.

    tater tot taco bake with scoop missing in blue baking dish

    You’ll also want to cover it well before freezing, so it doesn’t get freezer burn. If you have a covered casserole dish, that will work well.

    You can also make it the day before and put it in the fridge for baking the next day.

    TIPS FOR HOW TO MAKE TACO TATER TOT CASSEROLE

    Making taco tater tot hotdish is really simple and easy, even though it does require a bit of prep. There’s no taco seasoning mix or enchilada sauce in this recipe, since the meat mixture is made from scratch.

    cooking ground beef mixture for taco tater tot hotdish in cast iron skillet with wooden spatula
    • In a large skillet, sauté the garlic, onion, and bell pepper in bacon grease (or olive oil) for 3 to 5 minutes.
    • Add the lemon juice, chili powder, salt, pepper, and ground beef, cooking until the meat is almost browned.
    • Next stir in 2 to 3 chopped Roma tomatoes, browning the meat.

    HOW TO LAYER MEXICAN TATER TOT CASSEROLE

    • 1st Layer: Chili beans
    • 2nd Layer: Monterey Jack cheese
    • 3rd Layer: Ground beef mixture
    • 4th Layer: Nacho cheese soup
    • 5th Layer: Tater tots

    At this point, bake the casserole, per instructions in the recipe card below.

    • 6th Layer: Cheddar cheese
    6 steps to layer a taco tater tot casserole in baking dish

    And then you’ll bake it again for about 5 to 10 minutes, or until the cheese is melted.

    And that’s all there is to it. Sprinkle with your favorite taco toppings, like sour cream, tomatoes, and green onions, and it’s ready to serve.

    My family loves a good Mexican tater tot casserole, and so do I.

    Mexican tater tot casserole on white plate with fork, also topped with sour cream and green onions

    MORE TEX-MEX CASSEROLE RECIPES YOU MAY ENJOY:

    SHOP KITCHEN TOOLS FOR THIS RECIPE:

    Cast Iron Skillet – for browning the ground beef. You could also layer the casserole in a larger cast iron skillet.

    Hamburger Chopper – This handy dandy tool makes it easier to chop up the meat into a much looser mixture.

    Ninja Food Chopper Express or Cutting Board and Chef’s Knife

    Spatula – especially helpful for scooping out and spreading the soup.

    Casserole Dish

    TACO TATER TOT CASSEROLE RECIPE

    If you love this taco tater tot bake as much as I do, please write a 5 star review, and help me share the recipe on Facebook and Pinterest! If you make the recipe, be sure to share that you tried it on Pinterest. I love when readers share feedback!

    taco tater tot casserole recipe

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    Be sure to follow me on social, so you never miss a post!

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    Cheesy Delicious Taco Tater Tot Casserole

    Cook up a deliciously cheesy taco tater tot casserole with ground beef, cheese, and all your favorite taco toppings. Family favorite dinner recipe.

    • 1 tablespoon bacon grease (*)
    • 2 cloves garlic (minced)
    • 1/2 large yellow onion (chopped)
    • 1 large bell pepper (chopped)
    • 1 teaspoon lemon juice
    • 1 tablespoon chili powder
    • 1 teaspoon salt
    • 1/2 teaspoon ground black pepper
    • 1 pound ground beef
    • 3 Roma tomatoes (chopped)
    • 31 ounces chili beans
    • 1 cup Monterey Jack cheese (shredded)
    • 21 ounces nacho cheese soup
    • 32 ounces tater tots
    • 1 cup cheddar cheese (shredded)

    Taco Toppings:

    • 3 Roma tomatoes
    • 3 green onions (chopped)
    • 1 cup sour cream
    1. Pre-heat the oven to 350°F.
    2. In a large skillet, sauté the garlic, onion, and bell pepper in bacon grease (or olive oil) for 3 to 5 minutes, or until they begin to soften.
    3. Add the lemon juice, chili powder, salt, pepper, and ground beef, cooking until the meat is almost browned.
    4. Next stir in 2 to 3 chopped Roma tomatoes, browning the meat.
    5. Begin assembling the casserole by layering the chili beans in the bottom of your greased baking dish.
    6. Next layer the Monterey Jack cheese.
    7. Add the ground beef mixture as a third layer.
    8. Spread the soup over the ground beef mixture.
    9. Finally, add the tater tots to the top of the casserole.
    10. Bake the casserole at 350°F for 45 minutes, or until the tots are golden brown and everything is cooked thru.
    11. Sprinkle on a final layer of cheddar cheese, and bake an additional 5 to 10 minutes, or until the cheese is melted.
    12. Serve with all your favorite taco toppings, including tomatoes, green onions, and sour cream.

    *You can use olive oil instead, if preferred.

    Dinner Ideas
    American
    Mexican tater tot casserole, taco tater tot casserole, taco tater tot hotdish, tater tot taco bake
  • Cheesy Spinach and Chicken Stuffed Bell Peppers

    Cheesy Spinach and Chicken Stuffed Bell Peppers

    Healthy, low carb chicken stuffed bell peppers with spinach and cheese, baked in the oven. Easy delicious recipe (with video), perfect for a weeknight meal!

    Chicken Stuffed Peppers are a flavorful and delicious dinner idea. I love stuffed peppers, especially for that pepper-y flavor (have since I was a kid).

    cooked chicken stuffed bell peppers on baking sheet with melted cheese and parsley

    Now most stuffed peppers are made with ground beef or ground turkey… But chicken adds a whole new twist. And there are so many things you can do with chicken to add variety and make it interesting.

    Picture fajita chicken, sesame chicken, and chicken salad… The sky’s the limit when it comes to stuffed peppers with chicken.

    More stuffed pepper recipes you may enjoy: sloppy joe stuffed peppers, beef taco stuffed peppers, and chicken and rice stuffed peppers.

    baking sheet with chicken stuffed peppers, melted cheese on top

    WHERE CAN I FIND THE RECIPE CARD FOR CHICKEN STUFFED BELL PEPPERS?

    If you’d rather skip all of my cooking tips, important cooking info for this recipe, and similar recipe ideas – and get straight to the delicious low carb stuffed peppers recipe – just scroll down to the bottom, where you’ll find a printable recipe card.

    HOW TO PREP PEPPERS FOR MAKING STUFFED PEPPERS

    While I usually cut my bell peppers in half, you can go with one of two options when prepping your bell peppers for a stuffed bell pepper recipe…

    • Remove the top of the pepper, along with all the pith and seeds that are down inside.
    • OR simply cut the peppers in half and remove all the pith and seeds inside. Just remember not to eat the stem if you leave the stem intact.

    If you need a refresher on how to cut a pepper, I’ve got you covered.

    DO I NEED TO PRE-COOK BELL PEPPERS BEFORE STUFFING THEM?

    You can, but you don’t have to. This is usually done to shorten the cooking time.

    The Cookful actually has a really helpful explanation for how to pre-cook peppers.

    HOW TO MAKE STUFFED PEPPERS

    These low carb chicken stuffed peppers are super easy to make. From prepping the peppers to stuffing them and cooking them, I’ll walk you through the entire process.

    PREP AND MAKE YOUR CHICKEN MIXTURE

    1. Prep the peppers… Slice them in half, right down the middle. You can leave the stems on or remove. Then remove the seeds, cores, and membranes from the peppers.
    2. Add the chicken, spinach, and spices to a mixing bowl.
    3. Don’t forget to add part of the shredded cheddar (about 1 1/2 cups).
    4. Then mix everything up together.
    how to make stuffed peppers with chicken, spinach, cheese, and seasonings, including the steps to making the chicken mixture in a white mixing bowl

    Once your chicken mixture is ready, just stuff the peppers full. The more, the better.

    stuffing bell peppers with chicken mixture on a baking sheet

    COOKING THESE HEALTHY CHICKEN STUFFED PEPPERS

    Then you’ll just bake the peppers either on a baking sheet or in a baking dish, per the instructions in the recipe card below.

    Once they’ve baked, sprinkle on the extra cheese, and bake an additional 10 minutes or so.

    baked low carb stuffed peppers with chicken on baking sheet, sprinkled with parsley over melted cheese

    And that’s it! They’re ready to serve, with their melty cheese and all those wonderful flavors.

    chicken stuffed bell pepper on white plate with fork

    WANT MORE DELICIOUS CHICKEN RECIPES?

    SHOP KITCHEN TOOLS FOR THIS RECIPE:

    Ninja Food Chopper Express or Cutting Board and Chef’s Knife

    Mixing Bowl – I love a bowl with a handle; this one’s pretty similar to mine.

    Cheese Grater – for shredding the cheese.

    Baking Sheet – You’ll place the peppers on a baking sheet to bake.

    PRINTABLE RECIPE CARD FOR CHEESY CHICKEN STUFFED PEPPERS

    If you love this chicken stuffed bell peppers recipe as much as I do, please write a 5 star review, and help me share the recipe on Facebook and Pinterest! If you make the recipe, be sure to share that you tried it on Pinterest. I love when readers share feedback!

    Spinach and Chicken Stuffed Peppers Recipe

    CONNECT WITH ADVENTURES OF MEL!

    Be sure to follow me on social, so you never miss a post!

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    Want to see how to make this recipe? Watch our cooking show video in the recipe card below!

    Cheesy Spinach and Chicken Stuffed Bell Peppers

    Healthy, low carb chicken stuffed bell peppers with spinach and cheese, baked in the oven. Easy delicious recipe (with video), perfect for a weeknight meal!

    • 5 large bell peppers
    • 2 pounds chicken
    • 1 cup spinach leaves (washed and chopped)
    • 2 cups cheddar cheese (shredded)
    • 1 teaspoon ground sage
    • 1 teaspoon salt
    • 1 teaspoon ground black pepper
    • 1/2 cup Monterey Jack cheese (*shredded)
    1. Pre-heat the oven to 350°.
    2. Wash and prep your peppers. Slice them in half, right down the middle.** Then remove all the cores, seeds, and membranes from the peppers.
    3. Dice the chicken into chunks or thin slices.
    4. In a separate mixing bowl, mix the chicken with the seasonings, spinach, and 1 1/2 cups of the shredded cheddar.
    5. Stuff the peppers with the chicken mixture.
    6. Place the stuffed peppers on a baking sheet, and bake at 350° for 45 minutes to 1 hour, or until the chicken is cooked thru. 
    7. Add the rest of the shredded cheddar and Monterey Jack cheese to the top of each pepper, and bake for an additional 10 minutes, or until the cheese is melted.
    8. Serve while warm and enjoy!

    *Or you can use Colby Jack cheese.

    **You can leave the stems on the peppers or remove them, totally your preference (just don’t ingest the stems, they’re only there for show).

    Dinner Ideas
    American
    chicken stuffed bell peppers, chicken stuffed peppers, low carb stuffed peppers, stuffed peppers with chicken
  • Cheesy Slow Cooker Chicken Enchilada Soup

    Cheesy Slow Cooker Chicken Enchilada Soup

    How to make a simple, homemade, creamy chicken enchilada soup in your Crock Pot. Quick and easy recipe without all the hassle of enchiladas!

    Slow cooker chicken enchilada soup is the soup version of one of my favorite Tex Mex meals, Creamy Chicken Enchiladas. Not only is it easier to make; I can throw it together in the slow cooker and let it simmer all afternoon.

    orange Fire-King soup bowl with chicken enchilada soup, tortilla triangle, sour cream, and green onions

    While I prefer to make this slow cooker soup with taco chicken I’ve already made, you can always use rotisserie chicken, leftover chicken, or even fajita style chicken. Just make sure the chicken is cooked before you throw the soup together.

    You can slice tortillas into smaller squares or triangles and add to the soup for the last 30 minutes or so of cook time. Because at least one person in my house is counting carbs, I prefer to keep the tortillas out, slice into larger triangles, and serve alongside the soup.

    You can even serve this easy chicken tortilla soup with crispy tortilla chips.

    If you’re really in the mood for Tex Mex, you’ll love these recipes for CrockPot chicken enchilada casserole, chicken loaded nachos, easy chicken fajitas, sour cream crab enchiladas, and turkey enchilada casserole.

    WHERE CAN I FIND THE RECIPE CARD FOR CHICKEN ENCHILADA SOUP?

    If you’d rather skip all of my cooking tips, important cooking info for this recipe, and similar recipe ideas – and get straight to the delicious chicken enchilada soup recipe – just scroll down to the bottom, where you’ll find a printable recipe card.

    What Kind of Chicken Should I Use in Chicken Enchilada Soup?

    This soup is the perfect dinner recipe to make after you’ve already had chicken another night of the week. Use up your leftover chicken to make soup, or even cook enough chicken to make two meals.

    orange bowl of easy chicken tortilla soup with shredded chicken

    You can also pick up a rotisserie chicken on your way home from work.

    Or you can make our favorite taco chicken to give the soup even more pizzazz and flavor.

    Can I Make Cheesy Chicken Enchilada Soup Ahead and Freeze It?

    Yes, you can. In fact, chicken enchilada soup should keep in the freezer for a good 2 to 3 months.

    Just make sure you store the soup in a freezer safe sealed container that won’t let it get freezer burn.

    Tips for How to Make Chicken Enchilada Soup

    Gather your ingredients, per the recipe card below.

    • Prep all your fresh ingredients first. Shred the cheese.
    shredded cheese on gray plate with cheese grater
    • Then wash and dice the tomatoes, wash and mince the bell pepper, and mince the onion and garlic.
    chopped bell peppers, garlic, minced onion, and diced tomatoes on cutting board, ingredients for easy chicken tortilla soup
    • Add the tomatoes, bell pepper, onion, garlic, and chicken to your slow cooker, stirring it all together.
    chopped and minced onion, garlic, tomatoes, and bell peppers in slow cooker crock for chicken enchilada soup recipe
    • Stir the heavy whipping cream into your soup mixture. We use heavy whipping cream because Dan avoids carbs, and whipping cream doesn’t have carbs.
    • Next, you’ll season your soup, which you can do now or you can wait a couple of hours and season it to taste.
    • You’ll need to cook the soup on high for about 4 hours, or on low for about 6 to 8 hours.
    chicken enchilada soup ready to cook in black slow cooker crock

    If you choose to add tortillas to your soup, just slice them up into smaller squares or triangles, and stir them into the soup for the last 30 minutes or so of cook time. Otherwise, you can slice tortillas into triangles and just serve alongside the soup.

    What Else to Serve with Easy Chicken Tortilla Soup

    Chicken enchilada soup pairs really well with tortilla strips, tortilla chips, and all your normal taco fixin’s like sour cream, guacamole or avocado, fresh cilantro, more shredded cheese, fresh diced tomatoes, green onions, etc.

    It also pairs deliciously well with buttermilk cornbread and cheesy chicken quesadillas.

    More chicken soups you may enjoy:

    Olive Garden Chicken & Gnocchi Soup

    Slow Cooker White Chicken Chili

    Instant Pot Chicken Noodle Soup

    orange soup bowl with slow cooker chicken enchilada soup, a dollop of sour cream, and chopped green onions

    Kitchen Tools You’ll Need to Make Slow Cooker Chicken Enchilada Soup

    Slow Cooker – My slow cooker’s been with me for a long time now. It’s made my family some really delicious meals, including this soup.

    Ninja Food Chopper Express or Cutting Board and Chef’s Knife

    Heat-Resistant Spatula – Works well for stirring, mixing, and scraping the side of your pan.

    Soup Bowls – Who doesn’t love a pretty bowl?

    Chicken Enchilada Soup Recipe

    If you love this cheesy chicken enchilada soup recipe as much as I do, please write a 5 star review, and help me share the recipe on Facebook and Pinterest!

    Slow cooker chicken enchilada soup recipe with shredded cheddar cheese

    Connect with Adventures of Mel!

    Be sure to follow me on social, so you never miss a post!

    Facebook | Pinterest | YouTube | Instagram | Twitter

    Sign up to receive my newsletter, filled with delicious recipes and outdoor travel adventures, in your inbox:

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    Slow Cooker Chicken Enchilada Soup

    How to make a simple, homemade, creamy chicken enchilada soup in your Crock Pot. Quick and easy recipe without all the hassle of enchiladas!

    • 4 cups chicken broth
    • 1 1/2 cups extra sharp cheddar cheese (shredded)
    • 3 Roma tomatoes (diced)
    • 1 large bell pepper (minced)
    • 1/2 large yellow onion (minced)
    • 1 teaspoon garlic (minced)
    • 1 cup chicken (*shredded)
    • 2 cups heavy whipping cream
    • 1 teaspoon salt
    • 1/2 teaspoon ground black pepper
    • 3 flour tortillas (**optional)
    1. Prep the vegetables by washing, chopping, and mincing.
    2. Add the chicken broth, cheese, tomatoes, bell pepper, onion, garlic, and chicken to the slow cooker, stirring it all together.
    3. Stir the heavy whipping cream into your soup mixture. 
    4. Next, add and stir in the salt and pepper.
    5. Place the lid on your slow cooker, and cook the soup on high for about 4 hours, or on low for about 6 to 8 hours.
    6. If you choose to add tortillas to your soup, slice them up into smaller squares or triangles and stir into the soup for the last 30 minutes or so of cook time. 
    7. Serve with all your favorite Tex Mex goodies, like sour cream, guacamole or avocado, more shredded cheese, fresh tomatoes, green onions, etc.

    *You can use leftover chicken, rotisserie chicken, fajita chicken, or our favorite taco chicken to make this soup.

    **Otherwise, you can slice tortillas into triangles and just serve alongside the soup.

    Soups & Stews
    American
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  • Beef Taco Stuffed Peppers

    Beef Taco Stuffed Peppers

    Take Taco Tuesday to a whole ‘nother level with ground beef taco stuffed peppers. Easy, cheesy, healthy, Mexican style dinner recipe!

    My family loves ground beef tacos, and we love stuffed peppers. So it pretty much stands to reason we’d combine the two to make Mexican stuffed peppers that are out of this world delicious.

    ground beef taco stuffed peppers, with all the taco toppings, on a white plate

    Instead of a taco shell, you fill your pepper with meat, cook it, then top it off with all your favorite taco ingredients, like my favorite peach mango salsa. It’s my favorite stuffed peppers recipe to date.

    The best part is… The meat mixture is filled with all kinds of fresh flavors, with ingredients like onion, bell pepper, garlic, and fresh tomatoes.

    Mexican stuffed peppers, red pepper filled with ground beef taco meat and topped with taco toppings like lettuce, avocado, cheese, tomatoes, sour cream, and green onions, on a white plate

    Also, if you’re looking for another delicious stuffed pepper recipe, I’ve got you covered with sloppy joe stuffed peppers, Philly cheesesteak stuffed bell peppers, cheesy chicken stuffed bell peppers, and chicken and rice stuffed peppers.

    DO I NEED TO PRE-COOK THE BELL PEPPERS FOR THIS RECIPE?

    The short answer is, you can, but you don’t have to.

    Some people choose to blanch or boil their peppers, but I don’t. I prefer to keep things simple, and I love the flavors and slight crispness of the peppers when I just stick them in the oven for about 20 minutes before stuffing.

    If you do want to cook them beforehand, The Cookful has a great explanation for how to pre-cook peppers.

    ground beef taco meat in cast iron skillet and prepared bell peppers for taco stuffed pepper recipe

    HOW TO CUT BELL PEPPERS WHEN MAKING STUFFED BELL PEPPERS

    While I usually cut my bell peppers in half, you can go with one of two options when prepping your bell peppers for a stuffed bell pepper recipe…

    • Remove the top of the pepper, along with all the pith and seeds that are down inside.
    • OR cut the peppers in half and remove all the pith and seeds inside. Just remember not to eat the stem if you leave the stem intact.

    Not sure how to cut a pepper? I’ve got you covered with more details on how to cut bell peppers.

    DO I HAVE TO USE GROUND BEEF FOR TACO MEAT?

    No, you can use ground turkey or ground pork, whichever is your preference.

    However, we prefer ground beef, so this recipe for easy stuffed peppers is based around ground beef.

    ground beef taco stuffed peppers on baking sheet

    SHOULD I THAW THE MEAT BEFOREHAND?

    Again, you can, but you don’t have to.

    You can use frozen hamburger meat to make the taco meat for your stuffed peppers, but you may need to sauté your onion, peppers, and garlic in a different skillet so they can be added to the ground beef once it’s thawed.

    We actually do this quite often because we forget to get meat out ahead of time, so don’t worry if you’ve forgotten too.

    Since taco meat is loose meat and you’re not making actual hamburger patties, it’s a little bit easier to do; though I do recommend thawing if at all possible.

    Just put the meat into a skillet with maybe 1/2 cup water, turn the heat on medium, and place a lid on the skillet. This basically steams the meat.

    ground beef taco meat for easy stuffed peppers, Mexican style, in cast iron skillet with wooden spatula

    You can add the sautéed onion, pepper, and garlic once the meat has loosened up.

    When it’s browned, you’ll need to drain off any excess oil.

    TIPS FOR HOW TO MAKE STUFFED PEPPERS, MEXICAN STYLE

    I recommend using bacon grease for a li’l added flavor to your meat mixture. But if you don’t have bacon grease, no worries; you can also use butter or olive oil.

    • Mince up the garlic, onion, and pepper really well. I like mincing them up so they blend well with the meat and sauce.
    • Sautéeing the garlic, onion, and pepper will really soften them up before you add them to the meat mixture.
    adding sauce ingredients to taco meat for taco stuffed peppers
    • Make sure you drain off any excess oil when the meat is browned and ready for the sauce.
    • Once you’ve added the sauce ingredients, give it a good stir and let the mixture simmer for a good 2 to 3 minutes.
    • Once you’ve spooned the meat mixture into the prepared peppers, just bake them according to the recipe instructions in the recipe card below.
    • The meat should reach an internal temperature of at least 160°F with a meat thermometer.
    ground beef taco stuffed peppers, baked on baking sheet
    • You may need to cover the peppers with aluminum foil halfway through baking to prevent them from getting too brown on top.
    • Once your peppers have cooked through, add all the taco toppings you want, like lettuce, tomatoes, shredded cheese, avocado, sour cream, and green onions.
    yellow taco stuffed pepper on white plate with taco toppings

    MORE TACO RECIPES YOU MAY ENJOY

    Chicken tacos and fish tacos are two more favorites around our house on Taco Tuesdays. And I absolutely love this cheesy Mexican casserole with bacon, tacos in a bag, taco sloppy joes and Mexican tater tot casserole.

    Adriana’s Best Recipes has a delicious recipe for beer battered cauliflower tacos. And This Mama Loves has a very yummy recipe for maple glazed chicken and sweet potato tacos.

    KITCHEN TOOLS YOU’LL NEED TO MAKE GROUND BEEF TACO STUFFED PEPPERS:

    Skillet – We love using our cast iron skillets and griddle for pretty much everything both at home and while camping; they are very much a part of our camping cooking gear on every trip.

    Hamburger Chopper – This handy dandy tool makes it easier to chop up the meat into a much looser mixture.

    Wooden Spatula

    Ninja Food Chopper Express or Cutting Board and Chef’s Knife

    colorful Mexican stuffed peppers on baking sheet

    Meat Thermometer

    Baking Sheet

    Aluminum Foil

    3-in-1 Avocado Slicer

    BEEF TACO STUFFED PEPPERS RECIPE

    If you love this taco stuffed bell pepper recipe as much as I do, please write a 5 star review, and help me share the recipe on Facebook and Pinterest! If you make the recipe, be sure to share that you tried it on Pinterest. I love when readers share feedback!

    Beef Taco Stuffed Peppers Recipe

    CONNECT WITH ADVENTURES OF MEL!

    Be sure to follow me on social, so you never miss a post!

    Facebook | Pinterest | YouTube | Instagram | Twitter

    Sign up to receive my newsletter, filled with delicious recipes and outdoor travel adventures, in your inbox:

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    Beef Taco Stuffed Peppers

    Take Taco Tuesday to a whole ‘nother level with ground beef taco stuffed peppers. Easy, cheesy, healthy, Mexican style dinner recipe!

    • 2 tablespoons bacon grease (*)
    • 2 cloves garlic (minced)
    • 1 medium yellow onion (minced)
    • 1 large bell pepper (chopped)
    • 2 pounds ground beef
    • 2 teaspoons lemon juice
    • 2 tablespoons chili powder
    • 2 teaspoons salt
    • 1 teaspoon ground black pepper
    • 2 medium tomatoes (chopped)
    • 5 large bell peppers

    Toppings:

    • 3 cups lettuce (shredded or chopped)
    • 2 medium tomatoes
    • 1 1/2 cups cheddar cheese (shredded)
    • 2 whole avocados (peeled, pitted, and sliced)
    • 5 whole green onions (chopped)
    • 1 cup sour cream
    1. Pre-heat the oven to 350°F.
    2. Wash and prepare 5 large bell peppers by either removing the top of the pepper, along with all the pith and seeds that are down inside. Or cut the peppers in half and remove all the pith and seeds inside.
    3. Pre-cook the peppers, empty on a baking sheet in the oven, for about 20 minutes.
    4. Mince the garlic and onion really well, and chop the pepper.
    5. Sauté the garlic, onion, and pepper in a large skillet. 
    6. Then add the meat and mix together with the onion mixture, cooking the mixture just until the meat is browned.
    7. Be sure to drain off any excess oil when the meat has finished cooking.
    8. Add the sauce ingredients, including the lemon juice, chili powder, salt, black pepper, and 2 tomatoes. 
    9. Let the mixture simmer for about 2 to 3 minutes.
    10. Spoon the sloppy joe mixture into the washed and prepared peppers.
    11. Bake the stuffed peppers on a baking sheet at 350° for about 20 minutes, or until they reach an internal temperature of at least 160°F with a meat thermometer.**
    12. Meanwhile, prepare the toppings, including the lettuce, tomatoes, cheddar cheese, avocados, and green onions.
    13. Once the peppers and meat have cooked through, remove them from the oven, serve while warm, and top with your favorite taco toppings.

    *I recommend using bacon grease for the added flavor to the meat mixture. But if you don’t have bacon grease, no worries; you can also use butter or olive oil.

    **You may need to cover the peppers halfway through with aluminum foil to prevent them from getting too brown on top.

    Dinner Ideas
    Tex-Mex
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  • Creamy Chicken Enchiladas with Sour Cream Sauce

    Creamy Chicken Enchiladas with Sour Cream Sauce

    Delicious recipe for the best chicken enchiladas, made with corn tortillas and a creamy white sauce. How to make a Tex Mex dinner your family will love!

    On a long ago trip to Texas, I ate the most delicious chicken enchiladas at a restaurant called Riverwalk Cantina. They were so good, we went back and ate there again.

    creamy chicken enchiladas with sour cream sauce in white baking dish

    My favorite dish was their creamy chicken enchiladas with sour cream sauce. These enchiladas didn’t have the typical red enchilada sauce but rather a really creamy white sauce.

    They were so delicious, I came home and recreated the recipe after that trip. And after a little trial and error, I ended up with a chicken enchilada recipe we’ve made over and over again.

    While this is a fairly easy chicken enchilada recipe, it does require filling tortillas with the chicken mixture and wrapping them. Other than that, it’s a matter of making sauce and throwing it all together in a pan to bake.

    You may also enjoy this CrockPot chicken enchilada casserole and turkey enchilada skillet casserole. And if you want easy, this slow cooker chicken enchilada soup has all the flavors of enchiladas without any hassle.

    creamy chicken enchiladas served on a light blue plate with fresh tomatoes and green onions

    WHERE CAN I FIND THE CREAMY CHICKEN ENCHILADA RECIPE?

    If you’d rather skip all of my cooking tips, important cooking info for this recipe, and similar recipe ideas – and get straight to the delicious recipe for creamy chicken enchiladas – just scroll down to the bottom, where you’ll find a printable recipe card.

    TIPS FOR HOW TO MAKE EASY CHICKEN ENCHILADAS

    First things first, you’ll need to cook the chicken so it’s ready to use. Now you have two options here:

    add taco chicken to corn tortilla to make chicken enchilada recipe

    I prefer shredded chicken enchiladas, so I just prefer to make my own. But again, it’s your kitchen, your time… Either one will work.

    LET’S MAKE THE CREAMY ENCHILADA SAUCE…

    This homemade enchilada sauce is actually really easy to make, even though it does require just a little bit of stove time.

    • Start by sautéing the onion in the butter.
    • Then stir in the cream cheese and let it melt.
    • Add the sour cream, whipping cream, green chilies, shredded cheese, salt, and pepper.
    making a creamy chicken enchilada sauce with fresh tomatoes and sour cream in sauce pan
    • Then just let it all mesh and cook together until it starts to thicken up.
    • Finally, add in the freshly diced tomatoes, just stirring them into the sauce.

    And that’s it… It’s ready to go.

    WRAP THE CORN TORTILLAS AND PUT IT ALL TOGETHER…

    After putting a tablespoon or so of taco chicken in each corn tortilla, you’ll loosely wrap it up and add it to a lightly greased baking dish.

    chicken enchiladas made with corn tortillas in white baking dish

    Once all the enchiladas are made, pour the white sauce over them.

    chicken enchiladas with a white enchilada sauce in white baking dish

    Then add the tomatoes and green onions on top (or you can wait and sprinkle the green onions on after baking), and generously sprinkle on the cheese.

    add tomatoes to top of chicken enchiladas in white baking dish

    Be generous with the cheese.

    add shredded cheese to top of creamy chicken enchiladas in white baking dish

    And that’s about the gist of it… Your homemade chicken enchiladas are ready to go in the oven.

    We serve any Tex Mex food we make with fresh tomatoes, avocado or guacamole, and sour cream on the side. As Zeke would say, “Num nums, Momma. Num nums!”

    baked chicken enchiladas in white baking dish

    CAN I FREEZE CHICKEN ENCHILADAS?

    Yes, there’s really no reason why you can’t make these up ahead of time and freeze them. Just make sure you cover them well to prevent any freezer burn.

    LOOKING FOR MORE TEX MEX RECIPES?

    We make all sorts of Tex Mex and Mexican food, and sometimes we’ll even go out to dinner. One of our favorite meals we have on a pretty regular basis is ground beef tacos. Sometimes we even switch it up and have fish tacos with fruit salsa instead.

    Speaking of fish and seafood, I love making crab enchiladas too.

    Occasionally for lunch, I’ll make the boys cheesy chicken quesadillas.

    If it’s more enchiladas you’re looking for, my friend Kristy from Mommy Hates Cooking has you covered with breakfast enchiladas and these delicious looking Air Fryer cheesy beef enchiladas. And my friend Kelly from Eat Picks has a super easy make ahead chicken enchilada recipe (made with a red sauce).

    homemade chicken enchiladas with tomatoes and green onions in a white baking dish, baked and ready to eat

    KITCHEN TOOLS YOU’LL NEED TO MAKE CHICKEN ENCHILADAS

    Sauce Pot

    Ninja Food Chopper Express or Cutting Board and Chef’s Knife

    Spatula

    Baking Dish

    CHICKEN ENCHILADA RECIPE

    If you love these creamy chicken enchiladas as much as I do, please write a 5 star review, and help me share the recipe on Facebook and Pinterest! If you make the recipe, be sure to share that you tried it on Pinterest. I love when readers share feedback!

    Creamy Chicken Enchiladas Recipe

    CONNECT WITH ADVENTURES OF MEL!

    Be sure to follow me on social, so you never miss a post!

    Facebook | Pinterest | YouTube | Instagram | Twitter

    Sign up to receive my newsletter, filled with delicious recipes and outdoor travel adventures, in your inbox:

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    Chicken Enchiladas with Sour Cream Sauce

    Delicious recipe for the best chicken enchiladas with sour cream sauce, made with corn tortillas. How to make a Tex Mex dinner your family will love!

    • 1/2 cup picante sauce
    • 1 1/2 pounds chicken (cooked and shredded)
    • 2 tablespoons salted butter
    • 1/2 medium yellow onion (minced)
    • 8 ounces cream cheese
    • 2 cups sour cream
    • 1/4 cup heavy whipping cream
    • 4 ounces green chilies (diced)
    • 1 teaspoon salt
    • 1/2 teaspoon ground black pepper
    • 1 cup cheddar cheese (shredded)
    • 1 cup Monterey Jack cheese (shredded)
    • 2 cups tomatoes (diced)
    • 12 corn tortillas
    • 5 green onions (diced)

    1. Pre-heat the oven to 350° F, and lightly grease a 9×13 baking dish with cooking spray.

    2. Combine the picante sauce and shredded chicken in a container, and let it marinate in the fridge while you're making the enchilada sauce.

    3. Melt the butter in a medium sauce pan over low to medium heat.

    4. Sauté the onion in the butter until it turns a light golden color, about 5 minutes or so.
    5. Add the cream cheese to the onion, stirring well until it melts. 

    6. Then add the sour cream, heavy whipping cream, green chilies, salt, pepper, 1/2 cup cheddar, and 1/2 cup Monterey Jack to the sauce mixture.

    7. Let the sauce simmer, constantly stirring, until it begins to thicken up, probably 10 to 15 minutes.

    8. Stir 1 cup of the freshly diced tomatoes into the sauce. Turn the burner on low and keep the sauce warm at this point.

    9. Add a heaping tablespoon of the marinated chicken to each corn tortilla, and loosely wrap each enchilada.

    10. Place each chicken enchilada in the prepared baking dish.

    11. When all of the chicken mixture has been used, pour the white sour cream sauce over the wraps, spreading it around evenly. 

    12. Add another cup of freshly diced tomatoes, as well as the rest of the cheese and the green onions, to the top of the enchiladas.

    13. Bake at 350° F for about 40-45 minutes, or until the cheese is melted and the enchiladas are cooked through. 

    14. Serve with freshly diced tomatoes, avocado, and sour cream on the side.

    *You can use either picante sauce or salsa, or you can make my recipe for taco chicken and forget the picante sauce/salsa altogether.

    Dinner Ideas, main dish
    Tex-Mex
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  • Sloppy Joe Stuffed Peppers

    Sloppy Joe Stuffed Peppers

    Easy homemade sloppy joe stuffed peppers, made with ground beef and baked in the oven, are a healthy dinner recipe the whole family will love!

    If you love sloppy joes and you love stuffed peppers, you are going to love this recipe. Combine the two and you’ve got a grand slam dinner recipe that’s pretty easy to make.

    sloppy joe stuffed peppers on baking sheet and ivory plate

    The best part about this stuffed pepper recipe is you don’t need any buns or bread, so it’s going to be a healthier option. Low carb is a necessity on our weekly dinnertime menu.

    And who needs canned sloppy joe sauce when you can make your own? We like a good homemade sauce that’s not so thick and gooey. Sometimes I even make crock pot sloppy joes!

    I sometimes use a colorful variety for our stuffed bell peppers, but you can pretty much use any color you want. Whether you want stuffed green peppers, red, yellow, or orange, it doesn’t matter.

    colorful sloppy joe stuffed bell peppers on a baking sheet

    You may also enjoy these stuffed peppers recipes: Spinach and Chicken Stuffed Peppers, Chicken and Rice Stuffed Peppers, Philly cheese stuffed peppers, and beef taco stuffed peppers.

    DO I NEED TO PRE-COOK BELL PEPPERS BEFORE STUFFING THEM?

    You can, but you don’t have to. This is usually done to shorten the cooking time.

    The Cookful has a great explanation for how to pre-cook peppers.

    yellow sloppy joe stuffed bell pepper with stem intact

    HOW TO CUT THE PEPPERS WHEN MAKING STUFFED PEPPERS

    While I usually cut my bell peppers in half, you can go with one of two options when prepping your bell peppers for a stuffed bell pepper recipe…

    • Remove the top of the pepper, along with all the pith and seeds that are down inside.
    • OR cut the peppers in half and remove all the pith and seeds inside. Just remember not to eat the stem if you leave the stem intact.

    Not sure how to go about cutting up a pepper? Here’s a whole tutorial for how to cut a pepper 4 easy ways!

    DO I HAVE TO USE GROUND BEEF FOR SLOPPY JOE MEAT?

    No, you can use ground turkey or ground pork too, whichever is your personal preference.

    ingredients for sloppy joe stuffed peppers, including ground beef in cast iron skillet with wooden spatula and bell peppers on baking sheet

    We prefer ground beef, so this recipe is based around ground beef.

    DO I NEED TO THAW THE MEAT BEFOREHAND? CAN I USE FROZEN GROUND BEEF?

    You can use frozen hamburger meat to make the sloppy joe meat for your stuffed peppers, but you may need to sauté your onion and garlic in a different skillet so they can be added to the ground beef once it’s thawed.

    We actually do this quite often because we forget to get the meat out, so don’t fret if you’ve forgotten it too.

    Since sloppy joes are a loose meat sandwich and you’re not making hamburger patties but rather going with that juicy burger texture for stuffed bell peppers, it’s a little bit easier to do; though I do recommend thawing if at all possible.

    Just put the meat into a skillet with maybe 1/2 cup water, turn the heat on medium, and place a lid on the skillet. This basically steams the meat.

    cooking ground beef, onion, and garlic for sloppy joe stuffed peppers recipe in cast iron skillet on stovetop

    You can add the sautéed onion and garlic once the meat has loosened up.

    When it’s browned, you’ll need to drain off any excess oil.

    TIPS FOR HOW TO MAKE STUFFED PEPPERS WITH SLOPPY JOE MEAT

    I recommend using bacon grease for a li’l added flavor to the meat mixture. But if you don’t have bacon grease, no worries; you can also use butter or olive oil.

    Be sure to mince up the garlic and the onion really well. I like mincing them up so they blend well with the meat and sauce.

    spooning sloppy joe meat into stuffed peppers on baking sheet

    You’ll start by sautéing the garlic and onion in a large skillet. Then add the meat and mix together with the garlic and onion, cooking the mixture just until the meat is browned.

    Be sure to drain off any excess oil when the meat has finished cooking.

    Once you add the sauce ingredients, give it a really good stir and let it simmer for 2 to 3 minutes.

    sloppy joe stuffed green peppers on baking sheet

    Remove the meat mixture from the stovetop, and mix the shredded cheddar into it. Then spoon the sloppy joe mixture into the washed and prepared peppers.

    Bake the stuffed peppers at 350° for 30 to 45 minutes, or until they reach an internal temperature of at least 160°F with a meat thermometer. You may need to cover the peppers halfway through with aluminum foil to prevent them from getting too brown on top.

    Garnish with fresh basil if you want and serve!

    sloppy joe stuffed peppers on baking sheet, garnished with fresh basil

    MORE SLOPPY JOE RECIPES YOU MAY ENJOY:

    red stuffed peppers with sloppy joe meat and fresh basil on baking sheet

    KITCHEN TOOLS YOU MAY NEED TO MAKE SLOPPY JOE STUFFED PEPPERS

    Skillet – We love using our cast iron skillets and griddle for pretty much everything both at home and while camping; they are very much a part of our camping cooking gear on every trip.

    Hamburger Chopper – This handy dandy tool makes it easier to chop up the meat into a much looser mixture.

    Wooden Spatula

    Ninja Food Chopper Express or Cutting Board and Chef’s Knife

    Meat Thermometer

    Baking Sheet

    Aluminum Foil

    SLOPPY JOE STUFFED PEPPERS RECIPE

    If you love this sloppy joe stuffed peppers recipe as much as I do, please write a 5 star review, and help me share the recipe on Facebook and Pinterest! If you make the recipe, be sure to share that you tried it on Pinterest. I love when readers share feedback!

    Sloppy Joe Stuffed Peppers Recipe

    CONNECT WITH ADVENTURES OF MEL!

    Be sure to follow me on social, so you never miss a post!

    Facebook | Pinterest | YouTube | Instagram | Twitter

    Sign up to receive my newsletter, filled with delicious recipes and outdoor travel adventures, in your inbox:

    FREE EMAIL SUBSCRIPTION

    Sloppy Joe Stuffed Peppers

    Easy homemade sloppy joe stuffed peppers, made with ground beef and baked in the oven, are a healthy dinner recipe the whole family will love!

    • 2 tablespoons bacon grease (*)
    • 2 cloves garlic (minced)
    • 1 medium yellow onion (minced)
    • 2 pounds ground beef
    • 1/2 cup ketchup
    • 2 tablespoons Worcestershire sauce
    • 1 tablespoon light brown sugar
    • 1 cup cheddar cheese (shredded)
    • 4 whole bell peppers
    1. Pre-heat the oven to 350°.
    2. Mince the garlic and onion really well.
    3. Sauté the garlic and onion in a large skillet. 
    4. Then add the meat and mix together with the garlic and onion, cooking the mixture just until the meat is browned.
    5. Be sure to drain off any excess oil when the meat has finished cooking.
    6. Add the sauce ingredients, including the ketchup, Worcestershire sauce, and light brown sugar, to the ground beef. 
    7. Give the meat mixture a really good stir and let it simmer for 2 to 3 minutes.
    8. Remove the meat mixture from the stovetop, and mix the shredded cheddar into it. 
    9. Wash and prepare the peppers by either removing the top of the pepper, along with all the pith and seeds that are down inside. Or cut the peppers in half and remove all the pith and seeds inside. 
    10. Spoon the sloppy joe mixture into the washed and prepared peppers. 
    11. Bake the stuffed peppers on a baking sheet at 350° for 30 to 45 minutes, or until they reach an internal temperature of at least 160°F with a meat thermometer.**
    12. Garnish with fresh basil if you want and serve!

    *I recommend using bacon grease for the added flavor to the meat mixture. But if you don’t have bacon grease, no worries; you can also use butter or olive oil.

    **You may need to cover the peppers halfway through with aluminum foil to prevent them from getting too brown on top.

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  • Taco Sloppy Joes

    Taco Sloppy Joes

    Taco Sloppy Joes – How to make homemade taco sloppy joes with ground beef and all the fixings. Easy dinner recipe your family will love, especially the kids!

    open faced taco sloppy joes sandwich with avocado, chopped tomatoes, lettuce, and shredded cheddar on a gray plate with tortilla chips

    I’ve already shared how much I loved sloppy joes as a kid; and I’ve shared my love for tacos, especially ground beef tacos. So I thought it only appropriate to combine the two into a delicious new recipe, taco sloppy joes.

    My kids weren’t too sure about this combination at first. And then we had them for dinner, and their minds were forever changed; I got lots of compliments that night.

    I think it’s safe to say this recipe, much like Philly cheesesteak sloppy joes, will be a regular on our dinnertime menu. The nice thing is you can eat these on a toasted bun, or if you’re trying to go more low carb, you can top off a bed of lettuce or spinach and make a taco salad instead.

    You can even swap out buns for bell peppers and make the most delicious beef taco stuffed peppers.

    While this sloppy joe makes a nice juicy burger, you can top it off with taco ingredients like lettuce, tomatoes, cheddar cheese, avocados, and green onions if desired.

    holding taco sloppy joe in hands

    It’s a quick and easy sloppy joe recipe you can even make ahead of time, then pull out the meat and warm it up to go with all the fixings.

    Who’s ready for a dinner recipe your kids will love? I’m ready to make them again.

    More family favorite sloppy joe recipes your kids will love… Grilled Cheese Sloppy Joes, Sloppy Joe Stuffed Peppers, Pepperoni Pizza Sloppy Joes, and Slow Cooker Sloppy Joes.

    I JUST WANT THE RECIPE! TAKE ME TO THE TACO SLOPPY JOES RECIPE!

    If you’d rather skip all of my cooking tips, important cooking info for this recipe, and similar recipe ideas – and get straight to the delicious recipe for taco sloppy joes – just scroll down to the bottom, where you’ll find a printable recipe card.

    WHAT ARE TACO SLOPPY JOES?

    Just in case you’ve never had sloppy joes, they’re a sort of loose meat sandwich made with loose ground beef mixed with a tomato based sauce. The sauce usually has things like ketchup or tomato sauce, Worcestershire sauce, sometimes a little mustard, and other ingredients.

    Well, as can be expected, taco sloppy joes are a little bit different. They’re still a loose meat sandwich, but instead of ketchup, you make them with pretty much the same ingredients you’d use to make taco meat.

    taco sloppy joe or juicy burger made with taco seasoned ground beef

    Some people use salsa or picante sauce to season their taco meat. I like to use a mix of ingredients like onion, garlic, lemon juice, chili powder, and chopped tomato.

    And while I use ground beef, you can also make a good sloppy joe sandwich with ground pork or ground turkey.

    Then you serve the meat on a toasted bun (or on a bed of lettuce for a low carb option), along with all the fixings you’d use in tacos.

    CAN I USE FROZEN GROUND BEEF? DO I NEED TO THAW IT?

    You can use frozen hamburger meat to make homemade sloppy joes, but you may need to sauté your onion, garlic, and bell pepper in a different skillet so they can be added to the ground beef once it’s thawed. We actually do this quite often because we forget to get the meat out, so don’t fret if you’ve forgotten it too.

    Since it’s a loose meat sandwich and you’re not making hamburger patties, it’s a little bit easier to do; though I do recommend thawing if at all possible.

    Just put the meat into a skillet with maybe 1/2 cup water, turn the heat on medium, and place a lid on the skillet. This basically steams the meat.

    taco sloppy joes ground beef mixture in cast iron skillet

    You can add the sautéed onion, garlic, and pepper once the meat has loosened up.

    When it’s fully cooked, you can drain off any excess oil.

    TIPS FOR HOW TO MAKE TACO SLOPPY JOES

    This is a super easy sloppy joe recipe that’s perfect for taco lovers.

    I do recommend using bacon grease for the added flavor to the meat mixture (and for toasting the buns). But if you don’t have bacon grease, no worries; you can also use butter or olive oil.

    Be sure to mince up the garlic, onion, and bell pepper really well. I like mincing them up so they blend well with the meat and the sauce.

    garlic, onions, and peppers minced and sautéing in cast iron skillet for taco sloppy joe recipe

    You’ll start by sautéing the garlic, onion, and bell pepper in a large skillet. Then add the meat and mix together with the vegetables, cooking the mixture well.

    ground beef mixture for taco sloppy joes cooking in cast iron skillet on stovetop

    Be sure to drain off any excess oil when the meat has finished cooking.

    adding ingredients for taco seasoning to taco sloppy joes meat in cast iron skillet on stovetop

    Once you add the sloppy joe sauce ingredients, just let the whole mixture simmer for a good 10 minutes.

    taco meat for homemade sloppy joes

    Meanwhile, you can toast hamburger buns in another skillet or on a griddle in a little bit of bacon grease. Or you may choose a lower carb option and prep a plate of lettuce or spinach to go with your taco sloppy joe meat.

    toasting hamburger buns for taco sloppy joes loose meat sandwich on cast iron griddle

    Add the meat to a toasted bun and top with your favorite taco ingredients, like lettuce, chopped tomatoes, shredded cheddar, mashed avocados, and maybe even green onions.

    taco ingredients like avocado, tomatoes, lettuce, and shredded cheddar piled on sloppy joes on gray plate with tortilla chips

    However you choose to enjoy your taco sloppy joes, they’re sure to be delicious!

    taco sloppy joes on toasted buns served on gray plate with tortilla chips and cast iron skillet of juicy burger meat behind it

    KITCHEN TOOLS YOU MAY NEED TO MAKE TACO SLOPPY JOES

    Skillet – We love using our cast iron skillets and griddle for pretty much everything both at home and while camping; they are very much a part of our camping cooking gear on every trip.

    Hamburger Chopper – This handy dandy tool makes it easier to chop up the meat into a much looser mixture.

    Wooden Spatula

    Ninja Food Chopper Express or Cutting Board and Chef’s Knife

    All-in-One Avocado Slicer

    Cheese Grater

    TACO SLOPPY JOE RECIPE

    If you love this taco sloppy joe recipe as much as I do, please write a 5 star review, and help me share the recipe on Facebook and Pinterest! If you make the recipe, be sure to share that you tried it on Pinterest. I love when readers share feedback!

    Easy Homemade Taco Sloppy Joes Recipe

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    Taco Sloppy Joes

    How to make homemade taco sloppy joes with ground beef and all the fixings. Easy dinner recipe your family will love, especially the kids!

    • 1 tablespooon bacon grease (*)
    • 1 clove garlic (minced)
    • 1/2 medium yellow onion (minced)
    • 1 large bell pepper (chopped)
    • 1 pound ground beef
    • 1 teaspoon lemon juice
    • 1 tablespoon chili powder
    • 1 teaspoon salt
    • 1/2 teaspoon ground black pepper
    • 1 large tomato (chopped)
    • 3 cups lettuce (shredded)
    • 2 large tomatoes (chopped)
    • 1 1/2 cups cheddar cheese (shredded)
    • 2 whole avocados (mashed)
    • 5 green onions (chopped)
    1. Heat the bacon grease in a large skillet until hot. 
    2. Then add in the garlic and sauté for 1-2 minutes.
    3. Add the onion and bell pepper in with the garlic and sauté for another 2-3 minutes.
    4. Add the ground beef into the skillet, stirring the garlic, onions, and bell pepper into the meat. Cook on medium heat for 15 to 20 minutes, or until the meat is well cooked.
    5. Be sure to drain off any excess oil when the meat has finished cooking.
    6. Mix the lemon juice, chili powder, salt, black pepper, and chopped tomato into the meat, stirring until combined.
    7. Let the taco sloppy joe mixture simmer for at least 10 minutes.
    8. Meanwhile, prep the taco ingredients, including lettuce, tomatoes, cheddar cheese, avocados, green onions, and whatever else you like on your tacos.
    9. Serve on toasted buns or on a bed of lettuce or spinach.

    **I recommend using bacon grease for the added flavor it will give to the meat mixture (and for toasting the buns). But if you don’t have bacon grease, no worries; you can also use butter or olive oil.

    Burgers & Sandwiches
    American
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    taco sloppy joe recipe
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  • Mexican Corn Casserole with Bacon

    Mexican Corn Casserole with Bacon

    Mexican Corn Casserole with Bacon – How to make the most delicious Mexican corn casserole recipe with Jiffy cornbread, green chiles, cream cheese, and bacon. The best holiday comfort food!

    My boys are serious about their sides. When it comes to Thanksgiving sides, they have their absolute favorites, one of which is now this Mexican corn casserole with a Tex-Mex twist.

    wooden spoon dishing up Mexican corn casserole from white casserole dish

    I mean, I do have to admit, corn casserole is the perfect side to go with turkey, ham, stuffing, the works. Of course, on any ordinary day, I love to pair this creamy casserole with a good burger.

    The fact this Mexican street corn casserole has bacon? Well, bacon just makes everything better, right?

    Mexican corn casserole, made like Mexican street corn, in white casserole dish

    I’m going to out on a limb here and tell you that while I thought it would be impossible to beat our favorite Jiffy corn casserole recipe… I actually love this Mexican cornbread casserole even more. Like Mexican Corn, it’s full of Tex-Mex flavor, and I am a sucker for Tex-Mex.

    Wanna make corn casserole in your slow cooker? This slow cooker corn casserole is ah-mazing!

    If you love a good Tex-Mex comfort food recipe, you may enjoy Mexicali meat pie too.

    My family also loves this easy green bean casserole recipe!

    I JUST WANT THE RECIPE! TAKE ME TO THE RECIPE FOR MEXICAN CORN CASSEROLE WITH BACON!

    If you’d rather skip all of my cooking tips, important cooking info for this recipe, and similar recipe ideas – and get straight to the delicious Mexican corn casserole recipe – just scroll down to the bottom, where you’ll find a printable recipe card.

    Mexican corn casserole in white baking dish, made with similar ingredients to Mexican corn on the cob

    WHY SHOULD I USE JIFFY CORNBREAD MIX IN CORN CASSEROLE?

    We use just half of a JIFFY Corn Muffin Mix in our casserole. Just mix it in with the rest of the ingredients.

    Using just half the mix gives stability but not so much that the casserole is more like a cornbread than an actual casserole.

    Instead the cornmeal gives the casserole a little bit of breading, just enough to keep it very moist and creamy but also have enough substance to bake well.

    It also adds just a hint of sweetness, bringing out the flavor of all the ingredients.

    wooden spoon in Mexican corn casserole with cilantro on top

    IS CORN CASSEROLE THE SAME AS CORN PUDDING?

    I guess this could be considered to be the same as corn pudding. You’re basically mixing a bunch of ingredients together to create a creamy side dish.

    And the casserole isn’t fully stable, like a slice of cornbread would be. It requires you to spoon it onto your plate, no eating with your hands here!

    Mexican corn casserole dished out on white Pioneer Woman plate

    DO I HAVE TO USE CILANTRO IN THIS BAKED CORN CASSEROLE?

    No, you do not. Cilantro is totally optional.

    In fact, I leave cilantro out, mainly because Dan doesn’t care for the taste. While it’s grown on me, I’m not a HUGE fan of cilantro either.

    WHAT IS COTIJA CHEESE AND WHERE CAN I FIND IT?

    Did you know there is a website completely dedicated to cheese, all kinds of cheese?

    According to Cheese.com, Cotija cheese “is a Hispanic-style cheese named after the town of Cotija in the Mexican state of Michoacán. It’s also made mostly from cow’s milk.

    It does crumble, so it kind of resembles feta cheese in that way; but in taste, it’s got a LOT more flavor, in my opinion. Since it has zero carbs, Dan likes to eat it on a lot of foods, including salads.

    This cheese also doesn’t melt, so it’ll make your casserole look as though you’ve sprinkled parmesan on top.

    Mexican corn casserole with Cotija cheese crumbled on top

    And I’ll warn you… While cooking and after you remove your casserole, the cheese can smell a bit like vomit; there, I said it. Do me a solid, though, and just take one bite of this delicious casserole. I promise, you won’t be disappointed.

    You can usually find Cotija cheese in the cheese or deli section of your store; our Walmart had it with all of the Hispanic cheeses, next to the Queso Fresco cheese. It’s a small, round, white block of cheese.

    CAN I FREEZE MEXICAN STREET CORN CASSEROLE?

    While I haven’t had the need to freeze it, I don’t see why you couldn’t freeze it, and I wouldn’t hesitate to do so.

    serving Mexican corn casserole with a wooden spoon out of a white baking pan

    The ingredients used in this casserole are all conducive to freezing. Just cover it well, so it doesn’t get freezer burnt.

    TIPS FOR HOW TO MAKE MEXICAN CORN CASSEROLE WITH BACON

    Looking ahead, you’ll want to cook the bacon. You’ll also need to chop up the green onions and shred the cheddar cheese.

    The steps to this recipe are really simple and easy…

    Mix cream cheese, whipping cream, mayo, and sugar together for Mexican Corn Casserole
    • Mix together the cream cheese, mayo, heavy whipping cream, butter, sugar, and sour cream in a medium saucepan, and allow to cook on low heat until the cream cheese has melted. Stir constantly so the mixture doesn’t scorch.
    • In a large mixing bowl, mix together the creamy mixture, crumbled bacon, green onions, green chilies, frozen corn, half the JIFFY Corn Muffin mix, chili powder, salt, pepper, and shredded cheddar.
    ingredients for baked Mexican corn casserole in mixing bowl
    • Pour the entire corn casserole mixture into a greased 9″x13″ baking pan.
    • Then let the oven work its magic for about an hour.
    • When it’s all baked and ready to go, you can crumble Cotija cheese on top and let it bake an additional 10 minutes or so.

    And that’s it! Easy peasy, so simple, yet so delicious!

    easy Mexican corn casserole in a white baking dish with cilantro

    WHAT CAN I PAIR WITH MEXICAN CORN CASSEROLE?

    While it makes a delicious holiday side with both turkey and ham at Thanksgiving and Christmas, it also pairs really well with a good burger and the following main dishes:

    Chicago Hot Dog

    Sweet Chili Instant Pot Baby Back Ribs

    Maple Pork Chops with Apples and Onions

    IF YOU LOVE THIS MEXICAN CORN CASSEROLE RECIPE, TRY SOME OF OUR OTHER CORN FAVORITES:

    Mexican Corn on the Cob with Bacon

    Grilled Corn in the Husk with Honey Butter

    Instant Pot Corn on the Cob

    Creamy Potato Corn Chowder

    KITCHEN TOOLS YOU’LL NEED TO MAKE MEXICAN CORN CASSEROLE:

    Cutting Board and Knife – for mincing the green onions and crumbling the bacon.

    Cheese Grater – Use to grate cheddar cheese for your casserole.

    Saucepan – You’ll need a medium-sized saucepan to cook up the cream cheese mixture.

    Heat Resistant Spatula – Works well for stirring and scraping the sides of the pan.

    Large Mixing Bowl – Use to mix all of the ingredients together.

    Casserole Dish – Use to bake the Mexican corn casserole.

    MEXICAN CORN CASSEROLE RECIPE

    If you love this Mexican corn casserole recipe as much as I do, please write a 5 star review, and help me share the recipe on Facebook and Pinterest!

    Mexican Corn Casserole with Bacon Recipe

    CONNECT WITH ADVENTURES OF MEL!

    Be sure to follow me on social, so you never miss a post!

    Facebook | Pinterest | YouTube | Instagram | Twitter

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    Mexican Corn Casserole with Bacon

    How to make the most delicious Mexican corn casserole recipe with Jiffy cornbread, green chiles, cream cheese, and bacon. The best holiday comfort food!

    • 6 slices bacon
    • 3 whole green onions (minced)
    • 4 ounces cream cheese
    • 1/2 cup mayo
    • 1 cup heavy whipping cream
    • 4 tablespoons salted butter
    • 1 teaspoon pure cane sugar
    • 1 tablespoon sour cream
    • 4 ounces green chiles (chopped)
    • 1 tablespoon chili powder
    • 32 ounces frozen corn
    • 1/2 box JIFFY Corn Muffin Mix
    • 1/2 cup cheddar cheese (shredded)
    • 1 teaspoon salt
    • 1/2 teaspoon black pepper
    • 4 ounces Cotija cheese
    • 3 tablespoons cilantro (optional)
    1. Pre-heat the oven to 325°.
    2. Cook the bacon and set it aside.
    3. Mince the green onions, shred the cheddar cheese, and set both aside.
    4. In a medium saucepan, add the cream cheese, mayo, heavy whipping cream, salted butter, sugar, and sour cream.
    5. Cook the mixture on low heat until the cream cheese is fully melted. Constantly stir to keep the mixture from scorching.
    6. In a large mixing bowl, mix together the cream cheese mixture, crumbled bacon, green onions, green chiles, chili powder, frozen corn, 1/2 the box of JIFFY Corn Muffin Mix, shredded cheddar, salt, and pepper.
    7. Spray a 9"x13" baking dish with cooking spray.
    8. Pour the casserole mixture into the baking dish, making sure it’s evenly spread throughout the pan.
    9. Bake at 325° for about 55 minutes or until the mixture is set.
    10. Add crumbled Cotija cheese* to the top of the casserole, and bake an additional 10 minutes.
    11. Sprinkle with cilantro, if desired.**
    12. Serve while warm and enjoy!

    *Cotija cheese is a small, round, white block of cheese; you can usually find it next to the Queso Fresco and other Hispanic-style cheeses at your grocery store.

    **Cilantro is totally optional. Some readers love it, and some don’t… I chose not to use it, since some in my family don’t care for it either.

    Mexican corn casserole pairs deliciously well with a good burger, a Chicago Hot Dog, Sweet Chili Instant Pot Baby Back Ribs, and Maple Pork Chops with Apples and Onions, just to give you a few dinner ideas!

    Side Dish
    American
    Mexican corn casserole, Mexican street corn
    easy Mexican corn casserole recipe with bacon
  • Easy Fish Tacos with a Tzatziki Fish Taco Sauce

    Easy Fish Tacos with a Tzatziki Fish Taco Sauce

    Fish Tacos – Easy, simple, delicious, crispy fish tacos recipe with a low carb tzatziki fish taco sauce. Perfect dinner idea for Taco Tuesday!

    Tacos = life. Do you agree? If you said yes, you’re going to love this recipe for the most deliciously crispy fish tacos with the most deliciously creamy tzatziki fish taco sauce ever!

    fish tacos with all the fixings on a wooden cutting board

    We grilled trout fillets to use in our tacos. However, you can use any white, flaky fish you want for this fish tacos recipe. Sometimes we just make salmon in the Instant Pot if we don’t have time to fire up the grill!

    You can also cook the fish however you choose, though grilling is definitely my favorite way to eat fish. Except, of course, when we make salmon into the most delicious salmon patties; they are definitely a family favorite. And my boys love pan fried crappie after a good fishing trip!

    I’ll share a few alternative options for how to cook fish below.

    Not a fan of fish? No problem! Try our Chicken Tacos or Ground Beef Tacos.

    fish tacos with a tzatziki fish taco sauce on a wooden cutting board

    Choose the right fish for fish tacos and cook it!

    While we used trout, you can use any white, flaky fish. Food and Wine has a great article on how to choose the right fish for tacos.

    Once you’ve chosen the fish you want to use, you’ll need to cook it. We highly recommend grilling on a charcoal grill or gas grill to give your fish a smoky, slightly blackened flavor.

    But if you don’t want to grill or don’t have access to a grill, you can certainly bake the fish or even fry the fish. I’m pretty sure you can even cook fish in your Instant Pot, though you’d definitely want to check pressure cooking times and settings.

    fish tacos recipe ingredients, including cheese, tomatoes, and green onions

    Gather your ingredients for this fish tacos recipe:

    • Lettuce
    • Tomatoes
    • Monterey Jack cheese

    How to make taco shells for crispy fish tacos:

    To make your own crispy taco shells (they remind me of a Taco Bell Chalupa shell)…

    frying corn tortillas in an iron skillet for fish tacos recipe
    • Heat about a tablespoon of bacon grease in a skillet; let it melt and heat up.
    • Add a corn tortilla to the skillet, letting it cook on one side.
    • Use tongs to turn the tortilla and let the other side cook.
    • Finally, remove the tortilla from the skillet and let drain on a paper towel or paper bag for maybe 30 seconds or so.
    • Fold into a taco shape and place in either a taco holder or the bottom side of a muffin pan.

    And that’s it, you’ve made your own taco shells. They’re so good!

    grilled fish tacos with a creamy tzatziki fish taco sauce in a muffin pan

    Tips for how to make grilled fish tacos:

    First, grill the fish; or cook it however you choose.

    Prep all your fresh ingredients. Wash and chop the lettuce, tomatoes, and green onions. Also, shred the cheese.

    Fry up a batch of corn tortillas to form taco shells. You can use bacon grease or oil.

    Once the fish is fully cooked, taco shells are done, and fresh ingredients are prepped, you’re ready to start the process of layering.

    start with a layer of fish in a crispy taco shell for fish tacos

    You can layer ingredients in any order you want (I layer them a bit differently in the video and photos from what I describe here), but I prefer to add the fish into the taco shell first, then the cheese (it gets all melty on the warm meat), and go from there.

    Add a layer of lettuce.

    add layer of lettuce to fish tacos

    Then add a layer of tomatoes.

    layer of tomatoes on lettuce in fish tacos

    Now add the cheese, green onions, and whatever else your heart desires.

    layer of cheese and green onions in fish tacos

    Don’t forget a dollop of tzatziki sauce (though I love adding a good layer of fish taco sauce or sour cream before I even add the meat; that way I have the sauce in every single bite).

    fish tacos with tzatziki sauce for a fish taco sauce

    And that’s it. Tacos are the easiest thing to make on a busy weeknight!

    More Tex Mex recipes you may enjoy:

    Doritos Walking Taco

    Crab Enchilada Recipe

    Beef Taco Stuffed Peppers

    Chicken and Hummus Loaded Nachos in a Sheet Pan

    Easy Chicken Fajitas

    Creamy Chicken Enchiladas

    Cheesy Chicken Quesadillas

    the best fish tacos ever with a tzatziki fish taco sauce on a wooden cutting board

    Kitchen tools you may need to make fish tacos:

    Charcoal Grill or Gas Grill – We love using our charcoal grill.

    Grilling Spatula – for turning the fish and carefully removing it from the grill.

    Iron Skillet – We’re avid users of cast iron cookware. We even take our favorite iron skillet camping with us.

    Tongs – They’ll be needed for flipping the corn tortillas in the skillet.

    Taco Holder – Ok, so you don’t technically NEED this, but it sure does come in handy. I just use the bottom side of my muffin pan.

    Cutting Board and Knife – You’ll use this for way more than just one recipe. We use ours just about every time we step foot in the kitchen.

    grilled fish tacos with a creamy tzatziki fish taco sauce on a wooden cutting board

    Easy Fish Tacos with a Tzatziki Fish Taco Sauce

    Easy, simple, delicious, crispy fish tacos recipe with a low carb tzatziki fish taco sauce. Perfect dinner idea for Taco Tuesday!

    • 2 pounds fish fillets (grilled or cooked)
    • 12 whole corn tortillas
    • 3 tablespoons bacon grease
    • 1/2 head lettuce
    • 6 whole Roma tomatoes (chopped)
    • 4 ounces Monterey Jack cheese (shredded)
    • 4 ounces cheddar cheese (shredded)
    • 6 whole green onions (chopped)
    • 1/4 cup cilantro (optional)
    • 1/2 cup tzatziki sauce
    1. First, grill the fish fillets; or cook it however you choose. 
    2. Prep all your fresh ingredients. Wash and chop the lettuce, tomatoes, and green onions. Also, shred the cheese.
    3. Fry up a batch of corn tortillas to form taco shells. You can use bacon grease or canola oil.
    4. Once the fish is fully cooked, taco shells are done, and fresh ingredients are prepped, you’re ready to start the process of layering. You can layer ingredients in any order you want. 
    5. Add the fish into the taco shell first, then the cheese.
    6. Layer lettuce, a layer of tomatoes, green onions, and whatever else your heart desires. 
    7. Add a dollop of tzatziki sauce or sour cream to top them off.

    You can use canola oil in place of bacon grease.

    And you can also substitute sour cream for the tzatziki sauce.

    When it comes to layering, I actually really love layering starting with the sauce first (so there’s sauce in every bite), then the fish, the cheese so it gets a little melty on the hot meat, then all the rest of the layers.

    Dinner Ideas
    Tex-Mex
    fish taco sauce, fish tacos
    Easy Fish Tacos with a Tzatziki Fish Taco Sauce
    easy grilled fish tacos recipe with a creamy tzatziki sauce
    crunchy fish tacos with a creamy fish taco sauce
  • Mexican Corn on the Cob with Bacon

    Mexican Corn on the Cob with Bacon

    Mexican Corn on the Cob with Bacon – How to transform grilled corn on the cob into Mexican corn, with a tasty addition of bacon sprinkled on top. Delicious, flavorful side dish recipe!

    Mexican corn on a baking sheet with mayo, feta cheese, cilantro, bacon, and lime wedges

    One of our all-time favorite summer sides for my favorite Crock Pot pork roast, roast beef Philly cheesesteaks and baked chicken drumsticks is corn on the cob, both grilled and pressure cooked to perfection in the Instant Pot. Now we have a way to dress up grilled corn on the cob and transform it into our new favorite, Mexican corn.

    Trust me when I say, this is such a delicious recipe. I know what you’re thinking, though.

    Ew, mayo and butter on corn? No way! Oh yes way.

    Just give it a chance, because the combination of ingredients in this Mexican street corn recipe make a very flavorful, crispy, tasty ear of corn. Just one bite, and those ears will fly off the table.

    All you need are a few ingredients to make this amazing Mexican corn recipe. And if you’d rather have it in casserole form, you can make Mexican Corn Casserole.

    Grilled ear of Mexican corn on the cob with all the fixings, including mayo, Feta cheese, cilantro, and bacon

    Ingredients you’ll need to make Mexican corn:

    [mv_video doNotAutoplayNorOptimizePlacement=”false” doNotOptimizePlacement=”false” jsonLd=”true” key=”uozfsoew8h07siilbbas” thumbnail=”https://mediavine-res.cloudinary.com/video/upload/uozfsoew8h07siilbbas.jpg” title=”Mexican Corn on the Cob with Bacon” volume=”100″]
    grilled Mexican corn on baking sheet with lime wedges and bacon crumbles

    Tips for how to make delicious Mexican corn on the cob:

    Once you’ve gathered all your ingredients, your first step is to get the grill going. You can use any type of grill, either a charcoal grill or gas grill; we prefer charcoal, mainly for the taste it gives the food.

    Shuck and wash the corn. Then grill the corn until it’s done and slightly charred; as you grill it, make sure you stay with it and turn it often with a good pair of grilling tongs.

    slightly charred grilled corn on the cob for Mexican corn recipe

    Once the corn is cooked to perfection, take it off the grill and put it on a baking sheet.

    Generously butter each ear of corn.

    Butter ears of grilled corn on the cob for Mexican corn on the cob recipe

    Use a basting brush to brush a generous helping of mayo onto each ear of corn, turning the ear to make sure it’s coated well all the way around.

    brushing mayo onto ears of grilled corn with basting brush for mexican street corn recipe

    Sprinkle chili powder on every ear, again turning to sprinkle all the way around each ear.

    sprinkling chili powder on grilled corn for Mexican corn recipe

    Crumble Feta cheese on top of each ear of corn.

    crumbling Feta cheese onto grilled corn on the cob for Mexican corn recipe

    Sprinkle all the corn with a good helping of chopped up cilantro.

    adding cilantro to mexican corn on the cob

    Crumble real bacon on top of each ear… Because bacon makes everything better, right?

    crumbled bacon on Mexican corn

    Finally, cut your limes into wedges, and give a good squeeze of lime juice over everything. This will give the flavors just a hint of citrus kick.

    squeezing lime juice onto ears of grilled Mexican corn on the cob

    And that’s it. You’re ready to eat!

    boy eating Mexican corn

    This corn pairs really well with pork chops, bacon cheeseburgers, Chicago hot dogs, garlic parmesan chicken skewers, crock pot sloppy joes and shrimp kabobs! If you’re looking for a high quality meat to grill with your corn, click here to see what Snake River Farms has to offer. 

    Mexican corn on the cob on a baking sheet

    Alternative ingredient options for your Mexican corn recipe

    There are certain ingredients you can substitute for others when you’re making a Mexican street corn recipe.

    • Instead of mayonnaise, you can use a plain Greek yogurt or sour cream; or maybe even a combination.
    • If you don’t want the flavors of chili powder, you can give the corn a little kick with cayenne pepper or a little hot sauce drizzled over the corn.
    • Feta cheese is absolutely delicious on this corn; but you can use parmesan, Cotija cheese, or Queso Fresco.
    • Cilantro is totally optional, but it does add an interesting citrus-like taste.
    • Instead of bacon, you could use diced up ham. Or no meat at all.
    • Limes, lemons, you call the shots. It’s your food. But I do love a squirt of lime juice. It just gives the corn an oomph.
    • It’s got plenty of flavor, but a dash of black pepper would give it a li’l extra spicy kick.
    • This peach mango salsa makes the best topping for Mexican corn!
    holding an ear of Mexican corn

    More corn recipes you may enjoy:

    Grilled Corn in the Husk with Honey Butter

    Instant Pot Corn on the Cob

    Corn Casserole with Bacon

    Mexican Corn Casserole with Bacon

    Creamy Potato Corn Chowder

    grilled Mexican corn on a baking sheet

    Tools you may need to make Mexican corn:

    Charcoal Grill or Gas Grill – We love using our charcoal grill.

    Grilling Tongs – You’ll need tongs to turn the corn on the grill.

    Basting Brush – to brush on the butter and mayo.

    Baking Sheet – This works really well to hold all the corn as you dress it up into Mexican corn.

    grilled Mexican corn on the cob on baking sheet with lime wedges

    Cute Dachshund Corn Holders – Because they’re fun… And cute!

    Mexican Corn on the Cob with Bacon

    How to transform grilled corn on the cob into Mexican corn, with a tasty addition of bacon sprinkled on top. Delicious, flavorful side dish recipe!

    • 8 ears corn on the cob
    • 8 tablespoons salted butter
    • 3/4 cup mayonnaise
    • 1 tablespoon chili powder
    • 4 ounces Feta cheese (crumbled)
    • 3 tablespoons cilantro (chopped)
    • 4 slices bacon (cooked and crumbled)
    • 1 whole lime
    1. Start up the grill first. You can use any type of grill, either a charcoal grill or gas grill; we prefer charcoal, mainly for the taste it gives the food.
    2. Shuck and wash the corn.
    3. Grill the corn until it’s done and slightly charred; as you grill it, make sure you stay with it and turn it often with a good pair of grilling tongs.
    4. Once the corn is cooked to perfection, take it off the grill and put it on a baking sheet.
    5. Generously butter each ear of corn.
    6. Use a basting brush to brush a generous helping of mayo onto each ear of corn, turning the ear to make sure it’s coated well all the way around.
    7. Sprinkle chili powder on every ear, again turning to sprinkle all the way around each ear.
    8. Crumble Feta cheese on top of each ear of corn.
    9. Sprinkle all the corn with a good helping of chopped up cilantro.
    10. Crumble real bacon on top of each ear.
    11. Finally, cut your limes into wedges, and give a good squeeze of lime juice over everything. 
    12. And that’s it. You’re ready to eat! This corn pairs really well with pork chops, burgers, Chicago hot dogs, and shrimp kabobs!
    Side Dish
    Tex-Mex
    Mexican corn, Mexican corn on the cob
    Mexican Corn on the Cob with Bacon
    Mexican corn on the cob recipe
    Grilled Mexican Corn Recipe made with grilled corn on the cob
  • Easy Ground Beef Tacos from Scratch

    Easy Ground Beef Tacos from Scratch

    The best ground beef tacos ever, made with crispy fried corn tortilla shells, seasoned hamburger, and all the delicious toppings. Easy dinner recipe that’s perfect for Taco Tuesday!

    Have I mentioned how much I love tacos? Besides chicken tacos, ground beef tacos are my favorite, especially when we make them with corn tortilla taco shells.

    ground beef tacos with all the toppings on a wooden cutting board

    Tacos are an easy meal too, making them a win win when it comes to dinner. Really, all it takes is cooking the meat and prepping a few of your favorite toppings.

    For toppings, I recommend lettuce, tomatoes, cheese, sour cream, avocado and maybe even some green onions. You can also add my favorite peach and mango salsa if you like.

    You can use regular taco shells you buy in the store; we love these… Or you can make your own, using corn tortillas, and fry them up in a dab of bacon grease or oil.

    You can even swap out taco shells for bell peppers, making the most delicious taco stuffed peppers.

    beef tacos in corn tortilla taco shells set in a muffin pan for filling with all the toppings

    Want a variation on ground beef tacos? Try taco sloppy joes, cheesy Mexican pie, or taco tater tot hotdish.

    Want less mess? You’ll love this walking taco recipe.

    How to make taco shells for ground beef tacos:

    To make your own crispy taco shells (they remind me of a Taco Bell Chalupa shell)…

    frying a corn tortilla into a taco shell in a cast iron skillet with tongs
    • Heat about a tablespoon of bacon grease in a skillet; let it melt and heat up.
    • Add a corn tortilla to the skillet, letting it cook on one side.
    • Use tongs to turn the tortilla and let the other side cook.
    • Finally, remove the tortilla from the skillet and let drain on a paper towel or paper bag for maybe 30 seconds or so.
    • Fold into a taco shape and place in either a taco holder or the bottom side of a muffin pan.

    And that’s it, you’ve made your own taco shells. They’re so good!

    Tips for how to make this beef taco recipe:

    You’ll need to gather your ingredients, including ground beef, garlic, lemon juice, chili powder, salt, black pepper, peppers, onion, Roma tomatoes, lettuce, cheddar cheese, Monterey Jack cheese, green onions, corn tortillas, and sour cream. You may also want extra ingredients like avocado, black olives, queso, and fresh tomato salsa with basil.

    Add the ground beef, garlic, lemon juice, chili powder, salt, and black pepper to a large skillet. Brown the meat well.

    cooking ground beef and seasoning for tacos in cast iron skillet

    Add the chopped onion, peppers, and 2 to 3 Roma tomatoes to the ground beef mixture. Cook thoroughly until the meat is fully cooked and the veggies have softened.

    cooking ground beef with onion, peppers, and tomatoes in a cast iron skillet for a delicious taco recipe

    Meanwhile, prep all your fresh ingredients. Wash and chop the lettuce, tomatoes, and green onions. Also, shred the cheese.

    Fry up a batch of corn tortillas to form taco shells. You can use bacon grease or oil.

    Once the ground beef is fully cooked, taco shells are done, and fresh ingredients are prepped, you’re ready to start the process of layering. You can layer ingredients in any order you want, but I prefer to add the beef into the taco shell first, then the cheese (it gets all melty on the warm meat), and go from there.

    layer toppings in a fried corn tortilla shell for homemade tacos

    Add a layer of lettuce, a layer of tomatoes, green onions, and whatever else your heart desires. Don’t forget a dollop of sour cream (though I love adding a good layer of sour cream before I even add the meat; that way I have sour cream in every single bite).

    And that’s it. Tacos are the easiest thing to make on a busy weeknight!

    beef tacos in a muffin pan with all sorts of toppings ideas

    More Tex Mex recipes you may enjoy:

    Easy Fish Tacos with a Tzatziki Fish Taco Sauce

    Chicken and Hummus Loaded Nachos in a Sheet Pan

    Easy Chicken Fajitas

    Creamy Chicken Enchiladas

    Cheesy Chicken Quesadillas

    Kitchen tools you may need to make beef tacos:

    Iron Skillet – We’re avid users of cast iron cookware. We even take our favorite iron skillet camping with us.

    Tongs – They’ll be needed for flipping the corn tortillas in the skillet.

    Ground Meat Chopper – This makes it easy to chop up the meat while cooking.

    Taco Holder – Ok, so you don’t technically NEED this, but it sure does come in handy. I just use the bottom side of my muffin pan.

    Cutting Board and Knife – You’ll use this for way more than just one recipe. We use ours just about every time we step foot in the kitchen.

    best ground beef tacos ever on a wooden cutting board with colorful toppings like cheese, tomatoes, and green onions

    Love cooking shows and want to make these tacos along with us? Watch our recipe video!

    Easy Ground Beef Tacos from Scratch

    The best ground beef tacos ever, made with crispy fried corn tortilla shells, seasoned hamburger, and all the delicious toppings. Easy dinner recipe that’s perfect for Taco Tuesday!

    • 1/2 large onion
    • 1 large bell pepper
    • 1 tablespoon salted butter or bacon grease
    • 1 pound ground beef
    • 2 cloves garlic
    • 1 teaspoon lemon juice
    • 1 tablespoon chili powder
    • 1 teaspoon salt
    • 1/2 teaspoon black pepper
    • 2 to 3 whole Roma tomatoes (chopped)
    • 1/2 head lettuce
    • 6 whole Roma tomatoes (chopped)
    • 6 whole green onions (chopped)
    • 4 ounces cheddar cheese
    • 4 ounces Monterey Jack cheese
    • 1/2 cup sour cream
    • 16 whole corn tortillas
    • 3 to 4 tablespoons bacon grease or oil of choice
    1. Add the ground beef, garlic, lemon juice, chili powder, salt, and black pepper to a large skillet. Brown the meat well.
    2. Add the chopped onion, peppers, and 2 to 3 Roma tomatoes to the ground beef mixture. Cook thoroughly until the meat is fully cooked and the veggies have softened.
    3. Meanwhile, prep all your fresh ingredients. Wash and chop the lettuce, tomatoes, and green onions. Also, shred the cheese.
    4. Fry up a batch of corn tortillas to form taco shells. You can use bacon grease or oil.
    5. Once the ground beef is fully cooked, taco shells are done, and fresh ingredients are prepped, you’re ready to start the process of layering. You can layer ingredients in any order you want.
    6. Add a layer of lettuce, a layer of tomatoes, green onions, and whatever else your heart desires. Don’t forget a dollop of sour cream.
    Dinner Ideas
    Tex-Mex
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    Easy ground beef tacos from scratch
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  • Instant Pot Shredded Chicken Tacos

    Instant Pot Shredded Chicken Tacos

    Made with Instant Pot chicken, corn tortillas, and fresh ingredients, shredded chicken tacos are an easy homemade dinner recipe the whole family will love!

    Shredded chicken tacos, as well as fish tacos and beef tacos, have been a favorite meal around our house for quite some time. I think it’s both the ease of making them with our favorite taco chicken recipe and our love for delicious Tex-Mex food.

    shredded chicken tacos with fresh ingredients on a muffin pan

    As mentioned, they really are easy to make, especially if you’ve already cooked the chicken. All that’s left is prepping a few fresh ingredients to go on your tacos.

    As long as you have lettuce, tomatoes, cheese, and sour cream, you’re in business. Extras you may want to add include avocado, green onions, black olives, queso, fruit salsa… The sky’s the limit when it comes to easy chicken tacos.

    You can use regular taco shells you buy in the store; we love these… Or you can make your own, using corn tortillas and frying them up in a bit of bacon grease or oil.

    easy chicken tacos on a cutting board close up with fresh ingredients and sour cream

    If you love Tex Mex, you’ll love these beef taco stuffed peppers. And if it’s less mess, less stress you’re after, try our taco in a bag recipe!

    How to make taco shells for easy chicken tacos:

    To make your own crispy taco shells (they remind me of a Taco Bell Chalupa shell)…

    • Heat about a tablespoon of bacon grease in a skillet; let it melt and heat up.
    • Add a corn tortilla to the skillet, letting it cook on one side.
    • Use tongs to turn the tortilla and let the other side cook.
    • Finally, remove the tortilla from the skillet and let drain on a paper towel or paper bag for maybe 30 seconds or so.
    • Fold into a taco shape and place in either a taco holder or the bottom side of a muffin pan.

    And that’s it, you’ve made your own taco shells. They’re so good!

    Tips for how to make shredded chicken tacos:

    You’ll need to gather your ingredients, including already cooked taco chicken, lettuce, Roma tomatoes, cheddar cheese, Monterey Jack cheese, green onions, corn tortillas, and sour cream. You may also want extra ingredients like avocado, black olives, queso, mango peach salsa and basil salsa.

    loaded pressure cooker chicken tacos on a cutting board

    While the chicken is cooking in your Instant Pot or pressure cooker, you can take time to wash and chop your lettuce, tomatoes, and green onions. Also, shred the cheese.

    Fry up a batch of corn tortillas to form taco shells. You can use bacon grease or oil.

    Once your chicken is fully cooked and shredded, taco shells are done, and fresh ingredients are prepped, you’re ready to start the process of layering. You can layer ingredients in any order you want, but I prefer to add the chicken into the taco shell first, then the cheese (it gets all melty on the warm chicken), and go from there.

    Add a layer of lettuce, a layer of tomatoes, green onions, and whatever else your heart desires. Don’t forget a dollop of sour cream (though I love adding a good layer of sour cream before I even add the chicken; that way I have sour cream in every single bite).

    And that’s it. I love the ease of making pressure cooker chicken tacos for dinner!

    how to make shredded chicken tacos with fresh ingredients, Instant Pot taco chicken, fresh ingredients, and sour cream

    More Tex-Mex recipes with chicken:

    Kitchen tools you may need to make pressure cooker chicken tacos:

    Instant Pot – We use our Instant Pot almost every day. It really does make the most delicious taco chicken for easy chicken tacos.

    Iron Skillet – We’re also avid users of cast iron cookware. We even take our favorite iron skillet camping with us.

    Tongs – They’ll be needed for slipping the corn tortillas in the skillet.

    Taco Holder – Ok, so you don’t technically NEED this, but it sure does come in handy. I just use the bottom side of my muffin pan.

    Instant Pot Shredded Chicken Tacos

    Shredded chicken tacos, made with Instant Pot chicken, corn tortillas, and fresh ingredients, are an easy homemade dinner recipe the whole family will love!

    • 3 cups Instant Pot taco chicken
    • 16 corn tortillas
    • 3 to 4 tablespoons bacon grease or oil of choice
    • 1/2 head iceberg lettuce
    • 6 Roma tomatoes
    • 6 green onions
    • 4 ounces cheddar cheese
    • 4 ounces Monterey Jack cheese
    • 1/2 cup sour cream

    Corn Tortilla Taco Shells:

    1. Heat about a tablespoon of bacon grease in a skillet; let it melt and heat up.
    2. Add a corn tortilla to the skillet, letting it cook on one side.
    3. Use tongs to turn the tortilla and let the other side cook.
    4. Finally, remove the tortilla from the skillet and let it drain on a paper towel or paper bag for maybe 30 seconds or so.
    5. Fold into a taco shape and place in either a taco holder or the bottom side of a muffin pan.
    6. Continue cooking tortillas until you have the desired number of taco shells.

    Shredded Chicken Tacos:

    1. Cook a batch of taco chicken in your Instant Pot.
    2. Prep and cook taco shells, per the steps above.
    3. Wash and chop the lettuce, tomatoes, and green onions.
    4. Shred or grate both cheeses.
    5. Layer ingredients in any order you want, but I prefer to add the chicken into the taco shell first, then the cheese (it gets all melty on the warm chicken), and go from there.
    6. Add a layer of lettuce, a layer of tomatoes, green onions, and whatever else your heart desires.
    7. Don’t forget a dollop of sour cream (though I love adding a good layer of sour cream before I even add the chicken; that way I have sour cream in every single bite).
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    Tex-Mex
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  • Instant Pot Taco Chicken

    Instant Pot Taco Chicken

    Instant Pot taco chicken is homemade taco filling with spices and seasonings, fresh pepper and onion, and other flavorful ingredients. Easy to make recipe you can use for tacos, enchiladas, and more.

    Instant Pot Taco Chicken is one recipe you can easily make ahead and freeze for later. We love making tacos and enchiladas with it.

    Close up of Instant Pot Taco Chicken in a Bowl

    We’ve made our taco chicken with salsa and picante sauce in the past. A healthier lifestyle has made me re-think a lot of our old ways, though, especially the ingredients that we use. The fresher and simpler our ingredients, the better.

    The instructions for this recipe are pretty simple too. You’ll basically throw everything together in the Instant Pot, cook, and shred right there in the pot, making it a one pot dish.

    Instant Pot Taco Chicken Ready to Serve

    Tips for how to make Instant Pot Taco Chicken

    First, gather your ingredients… You’ll need water, chicken breasts, garlic, lemon juice, chili powder, salt, ground black pepper, bell peppers, onion, and petite diced tomatoes.

    1. Add water to the Instant Pot.
    2. Place chicken breasts in the Instant Pot.
    3. Keep in mind as you add ingredients, there’s no need to stir.
    4. Mince the garlic, and add it in with the chicken.
    5. Add the lemon juice, chili powder, salt, and black pepper.
    6. Wash and chop or mince the peppers and onion. Add them in with the chicken.
    7. Finally, add a can of petite diced tomatoes.
    8. There’s no need to stir or mix together ingredients. Just place the lid on the Instant Pot.
    9. Press the Pressure Cook button and set for 1 hour.
    10. Allow the pressure valve to naturally release.
    11. Once the chicken is done, open up the Instant Pot and shred the chicken with 2 forks. It’ll be so tender, it will easily shred right in the pot.
    12. Finally, give the chicken a good stirring, mixing it up with all the ingredients.
    13. Serve or enjoy in tacos, enchiladas, nachos, quesadillas, burritos, salad, soup, etc. Top with a little tomato basil salsa for an extra flavorful kick.
    Instant Pot Taco Chicken on a Tortilla with Green Onions

    The chicken’s so tender, it easily shreds. And pressure cooking lends to a delicious taco meat packed full of flavor. It’s so good!

    Whether you’re making tacos, enchiladas, burritos, quesadillas, or even a Southwest salad, this is the perfect recipe for taco meat.

    Bowl of Delicious Homemade Instant Pot Taco Chicken

    More recipes you can make with Instant Pot Taco Chicken

    Learn how to quickly use your Instant Pot with our Instant Pot Quick Start Guide, filled with practical tips, Instant Pot recipes, accessory ideas, and more!

    Kitchen tools you may need to make Instant Pot Taco Chicken

    Instant Pot – Our Instant Pot has come in handy for so many things; it’s one of the most versatile kitchen appliances we’ve ever owned. And it makes the most tender, delicious, homemade taco chicken.

    Cutting Board – We use our cutting boards (notice plural) every single day.

    Vegetable Cleaver – for chopping and mincing.

    Wooden Spoon – for stirring up the chicken when it’s all shredded and ready to serve.

    Taco with Easy Homemade Instant Pot Taco Chicken

    Instant Pot Taco Chicken

    Instant Pot Taco Chicken, homemade with spices and seasonings, fresh pepper and onion, and other flavorful ingredients. Easy to make recipe you can use for tacos, enchiladas, and more.

    • 1 1/2 cups water
    • 4 large chicken breasts
    • 2 cloves garlic
    • 1 teaspoon lemon juice
    • 1 tablespoon chili powder
    • 1 teaspoon salt
    • 1/2 teaspoon ground black pepper
    • 5 mini or 1 large bell pepper
    • 1/2 large onion
    • 1 can (14.5 ounces petite diced tomatoes)
    1. Add water to the Instant Pot.
    2. Place chicken breasts in the Instant Pot.
    3. Keep in mind as you add ingredients, there’s no need to stir.
    4. Mince the garlic, and add it in with the chicken.
    5. Add the lemon juice, chili powder, salt, and black pepper.
    6. Wash and chop or mince the peppers and onion. Add them in with the chicken.
    7. Finally, add a can of petite diced tomatoes.
    8. There’s no need to stir or mix together ingredients. Just place the lid on the Instant Pot.
    9. Press the Pressure Cook button and set for 1 hour.
    10. Allow the pressure valve to naturally release.
    11. Once the chicken is done, open up the Instant Pot and shred the chicken with 2 forks. It’ll be so tender, it will easily shred right in the pot.
    12. Finally, give the chicken a good stirring, mixing it up with all the ingredients.
    13. Serve or enjoy in tacos, enchiladas, nachos, quesadillas, burritos, salad, soup, etc.
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