If you have been craving a juicy and flavorful hamburger, then these easy, homemade cast iron skillet burgers are perfect for you! Even though you might think a grill or an open flame is the perfect way to cook a burger, this cast iron skillet recipe actually produces the best burgers you have ever tasted. They are perfectly seasoned, tender, juicy and done in only 15 minutes. With our scrumptious special sauce made from scratch and all your favorite burger toppings these cast iron skillet cheeseburgers are simply out of this world good!

Why You’ll Love This

• Notable: Amazingly juicy and tender burgers made from scratch that cook up in a hot skillet in only 15 minutes. These tasty burgers are the absolute best!
• Main Ingredients: cooking oil, ground beef, spices, hamburger buns, slices of cheese, tomatoes, lettuce, onion, pickles, special sauce (mayonnaise, mustard, dill pickles, pickle juice, sugar, white wine vinegar, paprika, garlic powder, onion powder)or other condiments of choice
• Cooking Method: stovetop
• Cooking Time: 5 minutes prep time, 10 minutes cooking time
• Pairs well with: French fries, potato wedges, crunchy salad, pasta salad, potato salad
• Special Equipment Needed: large bowl, cast-iron skillet, cooking spatula, meat thermometer, small mixing bowl, cooking spoon or whisk

WHAT TO MAKE NEXT: If you love these perfect burgers, try them with a side of Cheesy Hasselback Potatoes. You’ll love them because they are full of thin, tender potato slices roasted to a golden crisp and stuffed with melty cheddar cheese.

Instructions

This section shows how to cook cast iron burgers on the stovetop, with step-by-step photos and details about the technique. For printable detailed instructions and nutritional information see the recipe card below.

Step 1: Firstly, combine 1 pound of ground hamburger and hamburger seasoning in a large bowl. Then, gently mix together with your hands.

Step 2: Afterwards, divide the meat mixture into 4 equal parts. You can use a kitchen scale to divide the beef mixture perfectly equal.

Step 3: Then roll each piece into a ball and flatten with your hands into a patty. As patties will shrink in size when they cook, make them a bit bigger than the buns. Afterwards, heat a cast iron skillet over medium-high heat. When the skillet is hot, add a little oil to the pan. Then use a spatula to spread the oil evenly around the surface area of the pan.

Step 4: Add each hamburger patty to the preheated skillet. In case your pan is not large enough cook them in batches. Cook over medium heat for 4 minutes on the first side, until the underside of the hamburger is beginning to become a nice golden brown.

Step 5: Afterwards, flip the hamburger patties and place a slice of cheese in the center of each patty. Cheese will melt as the burger cooks. Cook for about 3-4 minutes more on the second side, until the patty has a nice sear on the bottom.

Step 6: When the cheese is melted and the hamburger patty is cooked to desired doneness, remove from the hot pan.

Step 7: For the special sauce, combine mayonnaise, yellow mustard, chopped pickles, pickle juice, white wine vinegar, paprika, garlic powder and onion powder in a small bowl. Then stir until well combined. Afterwards add the desired amount of sauce to the bottom bun.

Step 8: Then place the perfect cooked hamburgers on the toasted buns.

Step 9: Add sliced tomatoes, sliced onions, sliced pickles, lettuce and all your other favorite toppings. Try some bacon or sautéd mushrooms as well.

Step 10: Finally serve these amazing burgers with your favorite side dish and enjoy!

WHAT TO MAKE NEXT: If you love this easy to make burger recipe then you’ll love our Easy Baked Cheesy Meatball Sub Sandwich. This meatball sub recipe combines crispy French bread with juicy meatballs and melty mozzarella and parmesan cheese.

Make Ahead

You can prepare the burger patties up to 12 hours ahead of time. You can stack them with parchment paper pieces between each patty for easier storage. Make sure to store them in the refrigerator until ready to cook. Additionally you can freeze them until ready to use.

Other Cooking Methods For Burgers

Besides cooking burgers on a traditional grill, the air fryer is another great way to make delicious burgers. Air Fried Burgers come out tender and juicy with just the right amount of crispy bits on the outside. 

How To Store

Refrigerate: Store leftover burger patties in an airtight container, ziploc bag or tightly wrapped in aluminum foil or plastic wrap in the fridge for 1-2 days. We do, however, not recommend storing assembled burger leftovers, because the toppings will loose their texture and the burger buns will get soggy.

Freeze: We recommend freezing uncooked burger patties in a freezer-safe container for up to 3 months. For easy removal, place a small sheet of parchment paper between each patty before freezing.

Defrosting: Thaw frozen burger patties in the refrigerator for a couple of hours or overnight. Alternatively you can cook them from frozen as well.

How To Reheat

Reheat cooked burger patties in the microwave or in the air fryer.

Common Questions

Print

How To Make Perfect Cast Iron Skillet Burgers

There is no need to heat up a grill for these juicy and delicious cast iron skillet burgers. They cook to perfection on the stovetop in only 15 minutes and can be garnished with all your favorite burger toppings! They are so much better than take-out!

Course Main Dish

Cuisine American

Keyword cast iron burger, cast iron skillet cheeseburger, homemade burger, how to cook a cheeseburger indoors, juicy burger

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 4 burgers

Calories 814kcal

Author Andrea + Stef

Equipment

• mixing bowls
• cast iron skillet
• kitchen spatula
• cooking spoon or whisk

Ingredients

Burger Patty Ingredients:

• 1 tablespoon neutral cooking oil vegetable, avocado or grapeseed oil
• 1 lb ground beef 85% lean/15% fat

Hamburger Seasoning Ingredients:

• 1 teaspoon sea salt
• ½ teaspoon black pepper
• ½ teaspoon onion powder
• 1 teaspoon garlic powder
• 1 tablespoon paprika

Special Sauce Ingredients:

• ¾ cup mayonnaise
• 1 tablespoon yellow mustard
• 2 tablespoon dill pickles finely chopped
• 2 teaspoon pickle juice
• 2 teaspoon sugar
• ½ teaspoon white wine vinegar
• ½ teaspoon paprika
• ¼ teaspoon garlic powder
• ½ teaspoon onion powder

Toppings:

• 4 brioche burger buns toasted
• 4 cheese slices optional
• 4 tomato slices optional
• lettuce optional
• sliced onion optional
• sliced pickles optional
• special sauce or desired condiments

Instructions

Special Sauce Instructions:

• In a small bowl, combine mayonnaise, yellow mustard, chopped pickles, pickle juice, white wine vinegar, paprika, garlic powder and onion powder. Stir until well combined. Set aside until ready to use.

Burger Instructions:

• In a large bowl, combine 1 lb ground hamburger and hamburger seasoning. Gently mix together with your hands.
  
• Divide the meat mixture into 4 equal parts. Then roll each piece into a ball and flatten with your hands into a patty. Patties will shrink in size when they cook, so make sure you make them a bit bigger than the burger buns.
  
• Heat a cast iron skillet over medium heat. When the skillet is hot, add 1 tablespoon of oil to the pan. Use a spatula to spread the oil evenly around the pan.
• Add each hamburger patty to the pan. If your pan is not large enough you might have to cook them in batches.
  
• Cook for 4 minutes on the first side, until the underside of the hamburger is beginning to become a nice golden brown.
  
• Flip the hamburger patties and place a piece of cheese on top. Cheese will melt as the patty cooks.
  
• Cook for about 4 more minutes, until the patty is golden brown on the bottom.
• When cheese is melted and hamburger patty is cooked to desired doneness, remove from the skillet.
  
• Place the hamburger patty on a toasted bun.
  
• Add special sauce, sliced tomatoes, sliced onions, sliced pickles, lettuce and any other favorite toppings. Enjoy!
  

Nutrition

Calories: 814kcal | Carbohydrates: 27g | Protein: 30g | Fat: 65g | Saturated Fat: 18g | Polyunsaturated Fat: 21g | Monounsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 111mg | Sodium: 1415mg | Potassium: 497mg | Fiber: 2g | Sugar: 7g | Vitamin A: 529IU | Vitamin C: 8mg | Calcium: 243mg | Iron: 4mg

The post How To Make Perfect Cast Iron Skillet Burgers appeared first on Family Dinners.

This easy recipe comes together almost as fast as it disappears. With a few simple fresh and canned ingredients, you’ll have a guaranteed crowd pleasing dish that’s going to be a huge hit at your next party.

WHAT IS 7 LAYER DIP?

7 layer bean dip is a classic Tex-Mex appetizer that is so universally loved it deserves its own star in the appetizer hall of fame. In this dish, fresh guacamole, salsa, refried beans, sour cream, tomatoes, shredded cheese and toppings are arranged in colorful layers. It’s simple but beautiful, and it’s so delicious that your tortilla chips will practically scream “dip me!” That’s the magic of a 7 layer dip.

Why You’ll Love This

• Notable: Perfect game day or potluck party dish. Easy to whip up and refrigerate for later.
• Main Ingredients: refried beans, Rotel, guacamole, sour cream, Mexican cheese blend, salsa, black olives, green onions, fresh tomatoes
• Cooking Method: no bake
• Cooking Time: 10 minutes prep time
• Pairs well with: sturdy tortilla chips, homemade tortilla chips or other flavored corn chips, tostadas
• Diets: keto friendly, gluten free, vegetarian
• Special Equipment Needed: 9×13-inch baking dish, 8×8-inch baking dish, pie pan, cooking spoon or spatula, medium bowl

Ingredients

You may have all of these ingredients for this Mexican 7 layer dip recipe in your refrigerator or pantry and therefore not need to make a trip to the grocery store! If this is your first time making this 7 layer dip appetizer you might want to read the possible variations before deciding on your ingredients.

7-Layer Taco Dip Ingredients

• 16 oz can of refried beans (spicy or mild)
• 5 oz Rotel with juices (½ a 10 oz can)
• 2 cups guacamole
• 2 cups sour cream
• 4 oz grated Mexican cheese blend (about 1 cup)
• 1-2 cups salsa
• 1 can sliced black olives or green olives (½-1 cup)
• 1 bunch diced green onions
• ½ cup fresh tomatoes (diced)

Optional Garnish

Fresh cilantro, sliced green onions, a squeeze of fresh lime juice

Substitutions

Refried Beans: Use full fat refried beans, if possible. You’ll also want to add a little water to the refried black beans to thin them out a bit , as creamy refried beans are more spreadable.

Guacamole: You can use your favorite store-bought guacamole for this great dip or prepare homemade guacamole, in case you have the time.

Sour Cream: Use regular cool sour cream, try our cilantro lime sour cream or one of 3 ways to make dairy free sour cream for this easy dip.

Cheese: Grate the cheese yourself. Sharp cheddar cheese, Monterey jack and pepper jack are a great combination. Pre-grated cheese has preservatives and additives that make the cheese taste not quite as good.

Salsa: Use your favorite kind of salsa, such as chunky salsa, homemade pico de gallo, homemade salsa verde, or restaurant style salsa. You can of course also use your favorite store-bought brand of salsa or fresh pico de gallo.

Tomatoes: We prefer Roma tomatoes or plum tomatoes or other medium sized tomatoes for this 7 layer dip recipe.

Variations

TACO FLAVOR: Mix in a packet of taco seasoning with the sour cream.

LESS SPICY: Use regular refried beans, instead of spicy.

MORE SPICY: Add a can of diced green chiles or chili powder to the bean layer. Use hot salsa or mix salsa with some hot sauce.

WHAT TO MAKE NEXT: If you love this traditional 7-layer dip recipe, try our Buffalo Chicken Dip. You’ll love it because it’s a creamy mix of cheese, chicken and hot sauce, that makes the perfect game day party snack.

Recommended Tools

Links to our favorite tools are affiliate links. If you purchase something through the link we may get a tiny portion of the sale.

Baking Dish – An 8×8 baking dish works perfectly for this recipe. It’s just the right size and goes from fridge to table beautifully. If you want to use a 9×13-inch baking dish just double the recipe.

Instructions

This section shows how to make seven-layer dip, with step-by-step photos and details about the technique. For printable instructions and nutritional information see the recipe card below.

Prep: Use an 8×8 glass dish or equivalent serving dish.

Step 1: Firstly, mix spicy refried beans and Rotel to make the bean layer.

Step 2: Then spread layer of beans evenly on the bottom of your baking dish.

Step 3: Next add the guacamole layer on top of the beans and Rotel tomato layer.

Step 4: Afterwards add sour cream layer and salsa on top of the avocado layer.

Step 5: Top the layer of salsa with remaining layers of shredded cheese, olives and green onions. Tomatoes are optional.

Step 6: Afterwards, cover and refrigerate for an hour or until you are ready to serve.

WHAT TO MAKE NEXT: If you love Mexican layered dips then you’ll love our Chili Cheese Dip. This perfect game day snack is full of chili flavor and gooey cheese! You can make it as mild or spicy as you like!

Make Seven Layer Dip Ahead

You can refrigerate this delicious dip for up to 3-4 days, so you can absolutely make it ahead and keep it in the fridge overnight. This will also help chill your dip so it’s firm and ready to serve.

Recipe Tips

Follow these tips to make the best 7 layer spicy bean dip.

• Tip: Use full fat refried beans, if possible, and thin the bean mixture with a little water and Rotel juices.
• Tip: Use fresh, ripe avocados to prepare homemade guacamole if you can and grate the cheese yourself. Pre-grated cheese has preservatives and additives that make the cheese taste not quite as good.
• Tip: Refrigerate before serving. Give your bean dip time to chill keeps it fresh and firm before serving.

Serving Suggestions

We love to eat 7 layer dip all by itself as a party snack. But sometimes you need to serve it as part of a Mexican inspired meal. Try one of these delicious recipes:

Appetizers: Combine this easy taco dip recipe with Loaded Beef Nachos or Air Fryer Taco Stuffed Pasta Shells.

Main Dishes: Pair this classic recipe for 7 layer dip recipe with crock pot chipotle chicken tacos, chipotle chicken burrito bowls, grilled chipotle chicken kabobs, Instant Pot carnitas or sheet pan chicken fajitas.

Mexican Condiments and Dips: This scrumptious layered dip also tastes great in combination with Queso Blanco, Crack Corn Dip or Chili Cheese Dip.

Sides: We love serving Mexican dishes with homemade Air Fryer Taco Shells, Cilantro Lime Rice or Mexican Rice.

• 

  Cilantro Lime Rice

• 

  Grilled Chipotle Chicken Kabobs

• 

  Instant Pot Carnitas

• 

  Mild Pico de Gallo Salsa (Chipotle Copycat Recipe)

More Delicious Dip Recipes

If you love this best 7-layer dip recipe, then you’ll enjoy these other yummy dip recipes:

• 

  Texas Trash Dip

• 

  Crack Dip

• 

  Rotel Dip with Sausage

• 

  Mississippi Sin Dip

How To Store

Refrigerate: Leftover 7 layer bean dip can be refrigerated for up to 3 days. Store in an airtight container or tightly wrap with plastic wrap. However, layers will start to separate some and it may become a bit watery.

Freeze: We don’t recommend freezing this Mexican dip.

Common Questions

What’s in a 7-layer dip?

A 7 layer dip consists of fresh guacamole, salsa, refried beans, sour cream, tomatoes, shredded cheese and toppings (green onions, olives and tomatoes), all arranged in different layers.

Does guacamole turn brown in a 7-layer dip?

Similar to apples and bananas, the flesh of an avocado can turn brown when it is exposed to the air for a long period of time. An easy way to slow this oxidation process is to add some fresh squeezed lime juice to your guacamole. It also helps to reduce the amount of air your guacamole is exposed to. You can do this by putting your guacamole in between two other layers in your 7 layer bean dip.

Can 7 layer dip be frozen?

As a matter of fact, we do not recommend freezing 7 layer bean dip and this dip is so popular that you probably won’t have any left over to freeze!

Is it ok to heat 7 layer dip?

This 7 layer dip is best served cold or at room temperature because it contains sour cream and guacamole. However, in case you would like to make a warm Mexican inspired dip try our Chili Cheese Dip or Texas Trash Dip.

Can 7 layer dip be made the night before?

Yes, you can refrigerate this dish for up to 3 days, so you can absolutely make it ahead and then keep it in the fridge overnight. This will also help chill your dip so it’s firm and ready to serve.

Is it possible to serve this 7 layer bean dip recipe with taco meat?

Most definitely. In fact, combine this delicious dip with our scrumptious Ground Beef Taco Filling and Air Fryer Taco Shells and you have the perfect weeknight dinner.

Print

The Best 7 Layer Dip Recipe

This classic, creamy 7 layer bean dip is an easy-to-make crowd pleaser for your next game day gathering, picnic or potluck.

Course Appetizer

Cuisine American, Mexican

Diet Vegetarian

Keyword cheese, guacamole, olives, refried beans, spicy 7 layer dip, tomatoes

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 16 servings

Calories 163kcal

Author Andrea + Stef

Equipment

• 8×8 baking dish

Ingredients

• 16 ounces spicy refried beans canned
• ½ 10 ounce can of Rotel with juices
• 2 cups guacamole
• 2 cups sour cream
• 4 ounces grated Mexican cheese blend
• 1-2 cups salsa
• ½-1 cup sliced black olives canned
• 1 bunch diced green onions
• ½ cup fresh tomatoes, diced

Instructions

• Use an 8×8 baking dish or equivalent serving dish.
  
• Mix spicy refried beans and rotel. Spread in the bottom of your baking dish. (For more spice, add a can of diced chiles into the bean layer.)
  
• Spread guacamole layer over the bean layer.
  
• Spread a layer of sour cream over the guacamole. (For a taco flavor, add a packet of taco seasoning into the sour cream layer.)
  
• Spoon salsa over the sour cream.
  
• Sprinkle cheese over the sour cream layer.
  
• Top with olives, green onions, and tomatoes (optional).
  
• Cover and refrigerate for an hour or until you are ready to serve. Serve with tortilla chips,warm flour tortillas or slices of bell pepper.
  

Notes

 

• You can change up the amounts of each ingredient to suit your own tastes.
• Feel free to change the order of the layers. 
• For a less spicy bean dip, use regular refried beans.
• For more spice, use hot salsa or mix salsa with some hot sauce.
• For more of a taco flavor, mix in a packet of taco seasoning with the sour cream.
• 7 layer dip can be refrigerated for up to 3 days. Layers will start to separate some and it may become a bit watery. 

Nutrition

Calories: 163kcal | Carbohydrates: 9g | Protein: 5g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 24mg | Sodium: 390mg | Potassium: 252mg | Fiber: 4g | Sugar: 3g | Vitamin A: 443IU | Vitamin C: 5mg | Calcium: 97mg | Iron: 1mg

The post The Best 7 Layer Dip Recipe appeared first on Family Dinners.

What is Chili Cheese Dip?

This perfect game day snack, sometimes also called “Hormel Chili Dip”, combines a layer of cream cheese, salsa and grated cheese with a second layer of chili and cheese. Additionally, before being baked in the oven, this perfect appetizer is topped with an extra layer of cheese. While we prefer the layered version of this scrumptious party food, there are other versions of this dip as well. Other easy dip recipes call for blending all ingredients together before baking, being cooked on the stovetop or even in a slow cooker.

Why You’ll Love This

• Notable: warm dip that is creamy, full of chili flavor and melty cheese
• Main Ingredients: cheddar cheese, Monterey Jack cheese, salsa, cream cheese, chili
• Cooking Method: oven baked
• Cooking Time: 10 minutes of prep time, 20 minutes baking time
• Pairs well with: tortilla chips, flavored corn chips, French fries, potato chips, Fritos scoops
• Diets: gluten free
• Special Equipment Needed: mixing bowls, cooking spoon or spatula, 8×8-inch baking dish, pie pan

WHAT TO MAKE NEXT: If you love this cheesy chili dip recipe, try our Instant Pot White Chicken Chili. You’ll love it because this easy chili made with chicken, canned beans, vegetables and spices cooks up in the pressure cooker in just 15 minutes.

Instructions

This section shows how to cook homemade cheesy chili dip in the oven, with step-by-step photos and details about the technique. For full step-by-step instructions, photos and nutritional information see the recipe in the recipe card below.

MAKE CREAM CHEESE LAYER: Afterwards, mix together softened cream cheese, salsa, and 1 cup of grated cheese in another small bowl. Then spread mixture into a pie plate or oven-proof shallow dish.

MAKE CHILI LAYER: Combine another cup of shredded cheese and the can of chili and spread on top of the cream cheese mixture in the baking dish.

BAKE: Then top with remaining cheeses, before baking at 350°F for 20 minutes or until hot and bubbly. Finally serve with corn chips, Fritos, veggies or crackers.

WHAT TO MAKE NEXT: If you love hearty ground beef chili with beans and tomatoes and just the right amount of spice then you’ll love our Easy Chili recipe. You can make this tasty chili con carne in the slow cooker, Instant Pot or in a dutch oven on the stovetop.

Make Ahead

You can assemble this creamy chili cheese dip recipe up to 1 day ahead of time. Make sure to cover tightly with cling wrap and keep in the refrigerator until ready to cook. Only bake the dip when you are ready to serve it.

Crockpot Chili Cheese Dip Instructions

To make the chili cheese dip in a slow cooker, simply add layers of the cream cheese mixture, chili cheese mixture and grated cheese into a small crock pot. Then cook on High for 2 hours. Keep warm to serve.

How To Store

Refrigerate: Store leftover chili cheese dip in an airtight container, ziploc bag or tightly covered with plastic wrap in the refrigerator for up 3 days.

Freeze: You can freeze this cheesy dip in a freezer safe container or freezer bag for up to 3 months.

Defrosting: Thaw chili cheese dip leftovers in the fridge overnight.

How To Reheat

A great way to reheat this easy chili dip is in the microwave or oven until hot and bubbly again.

Common Questions

Print

Chili Cheese Dip Recipe

Perfect game day snack full of chili flavor and gooey cheese! Make it as mild or spicy as you like! This baked hot chili dip is perfect for dipping anything.

Course Appetizer

Cuisine American, Mexican

Diet Gluten Free

Keyword cheesy chili dip, chili cheese dip recipe, chili cream cheese dip, hot chili dip, super bowl chili dip

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 10 servings

Calories 263kcal

Author Andrea + Stef

Equipment

• mixing bowls
• cooking spoon or spatula
• baking dish

Ingredients

• 1½ cups grated cheddar cheese
• 1½ cups grated Monterey Jack cheese
• ½ cup salsa
• 8 oz cream cheese softened
• 15 oz can of chili

Instructions

• Preheat oven to 350°F.
• Combine cheeses in a small bowl.
  
• In another small bowl, mix together cream cheese, salsa, and 1 cup of grated cheese.
  
• Spread mixture into a pie plate or oven-proof shallow dish.
  
• Combine another cup of cheeses and the can of chili and spread over the cream cheese mixture in the baking dish.
  
• Top with remaining cheeses.
  
• Bake at 350°F for 20 minutes or until hot and bubbly.
  

Notes

• Tip: Soften cream cheese to almost room temperature. That way it blends smoothly with the other dip ingredients.
• Tip: For best results, grate your own cheese. Pre-grated cheese contains additives and therefore does not provide the same amazing flavor as freshly grated cheese.
• Tip: Use good quality chili. Only tasty chili makes a great tasting dip.

Nutrition

Calories: 263kcal | Carbohydrates: 8g | Protein: 12g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 62mg | Sodium: 591mg | Potassium: 245mg | Fiber: 2g | Sugar: 2g | Vitamin A: 810IU | Vitamin C: 1mg | Calcium: 292mg | Iron: 2mg

The post Chili Cheese Dip appeared first on Family Dinners.

If you are ever in need of an easy and flavorful dip for a party, keep our recipe for cheesy Rotel dip with sausage at hand. This absolute crowd pleaser only requires 3 ingredients and cooks up on the stovetop in a record 15 minutes! This creamy sausage dip is a scrumptious combination of melty Velveeta cheese, Rotel tomatoes and sausage, and can be served with your choice of tortilla chips, crusty bread or vegetables. Stovetop and crockpot rotel dip instructions included below.

Spicy Rotel sausage dip can easily be kept warm in a crock pot and therefore wow guests throughout a party, tailgate or potluck.

WHAT IS ROTEL DIP?

Sausage Rotel dip is a super easy dip that only requires 3 ingredients. The star of the show is melted Velveeta, which is a processed cheese. It is flavored with cooked sausage and Rotel. Rotel is a mixture of petit diced tomatoes and green chilies with some added spices. Rotel tomatoes are almost salsa like and add incredible flavor to this dip.

Why You’ll Love This

• Notable: You only need 3 ingredients to make this crowd pleasing, flavor bursting, low carb dip
• Main Ingredients: ground pork sausage, Velveeta cheese, Ro-tel tomatoes
• Cooking Method: Crockpot, stovetop
• Cooking Time: 5 minutes prep time, 10 minutes cook time
• Pairs well with: tortilla chips, pita chips, bagel chips, crackers, pretzels or fresh vegetables
• Diets: gluten free
• Special Equipment Needed: knife and cutting board, large skillet, cooking spatula, slow cooker (optional)

Ingredients

You may have all of these ingredients for this easy sausage dip recipe in your refrigerator or pantry and not need to make a trip to the grocery store! If this is your first time making this crowd favorite queso salsa dip you might want to read the possible variations before deciding on your ingredients.

Rotel Dip with Sausage Ingredients

• 1 pound ground pork sausage
• 16 oz Velveeta cheese (cubed)
• 10 oz can of Ro-tel tomatoes

Variations and Substitutions

Sausage: Use hot or mild sausage for this recipe. Italian sausage is another great option. You can also substitute ground beef or ground turkey for sausage if you like less spice.

Less Spicy: You can easily dial down the heat in your dip by substituting ground beef for spicy sausage. Adding a little bit of cream cheese or sour cream to the dip is another easy way to help cooling it down for those who don’t like a spicy dip.

More of a Spicy Kick: On the other hand you can also add some more heat to your dip by adding some chopped jalapeños, chili powder or even a pinch of cayenne pepper.

Add Spices: Increase flavor by adding some onion or garlic powder to taste. Additionally, you can try adding some taco seasoning.

WHAT TO MAKE NEXT: If you loved this yummy sausage recipe, try our Air Fryer Cooked Sausages. The air fryer cooking method is one of the easiest ways to make a perfectly brown, crispy on the outside and juicy on the inside sausage link.

Recommended Tools

Links to our favorite tools are affiliate links. If you purchase something through the link we may get a tiny portion of the sale.

Crockpot — This recipe requires a slow cooker. We use a 6 qt. basic Crockpot brand slow cooker. It works wonderfully. If you’re planning to take your Crockpot to potlucks you’ll want to check out this one that has a locking lid. A slow cooker has an inner pot called the crock. Neither the crock nor the lid are oven safe on most machines. Do not put them in the oven.

Skillet — A cast iron skillet works best for this recipe, because it retains heat for a long time. It therefore keeps the dip warm and gooey till it’s all eaten up. However, any oven safe pan will work.

Instructions

This section shows how to cook spicy Rotel dip on the stovetop, with step-by-step photos and details about the technique. For full step-by-step instructions, photos and nutritional information see the recipe in the recipe card below.

PREPARE INGREDIENTS: Chop cheese and open Rotel dip before beginning.

COOK SAUSAGE: Afterwards, brown sausage in a large skillet over medium heat. When sausage is cooked through, drain excess grease.

MELT CHEESE: Add cheese and the entire contents of a Rotel can to the pan and stir until melted.

SERVE: When cheese is melted, remove from heat and serve while warm. In case you want to keep it warm for a party, fill the dip into a small crock pot turned to low.

WHAT TO MAKE NEXT: If you love the yummy combination of cheese and sausage then you’ll love our Sausage Breakfast Pizza. It is the perfect weekend brunch recipe. Made with pizza dough, your favorite pizza sauce, cheese, sausage, egg and with some spices to really bring the flavors together!

How To Make Rotel Dip In The Crockpot

• Cook sausage in a skillet on the stove. Drain grease.

• Add cooked sausage, cheese cubes and whole can of Rotel to slow cooker.

• Cook on low, stirring occasionally. Keep dip in the crock pot while serving to keep the dip warm.

Stef says….

While this scrumptious salsa cheese dip is one of my absolute favorites for game nights or a tailgate party, I also can’t get enough of my Buffalo Chicken Dip. It is creamy, cheesy, and spicy and EVERYTHING you never knew you needed.

Recipe Tips

Follow these tips to make the best sausage Rotel dip.

• Tip: Use high quality meat. To make this sausage queso dip less greasy use sausage or ground beef with a lower fat content.
• Tip: Cut Velveeta into small cubes. The smaller the cubes are, the faster they will melt.
• Tip: Use all the Rotel contents. For best results, add all the tomatoes, chilis and juices from the Rotel can to your dip.
• Keep the dip warm. Pour the dip into a crock pot or fondue pot to keep it warm while serving.

What To Serve With Rotel Dip With Sausage

All different styles of tortilla chips, pita chips, bagel chips, crackers, pretzels or fresh vegetables are great options to serve with this dip.

You can also serve this amazing dip with different types of crusty bread, such as baguette, ciabatta, bread sticks or pizza bread. 

Rotel sausage dip is also a great way to use up stale white bread. Simple cut the bread in slices and toast them in the oven until golden brown and crispy.

• 

  Garlic French Bread

• 

  Easy Homemade Garlic Knots Recipe

More Dip Recipes

If you love rotel dip with sausage you’ll enjoy our 7 layer dip or nacho cheese dip as well as these yummy dips:

• 

  Easy Hot Cheesy Pizza Dip Recipe

• 

  Easy Guacamole Recipe (No Onion)

• 

  Hot Artichoke Spinach Dip With Cream Cheese

How To Store

Refrigerate: We recommend eating salsa cheese dip immediately while warm. You can store cooled Rotel dip leftovers in an airtight container in the refrigerator for up to 3 days.

Freeze: We do not recommend freezing this great dip.

How To Reheat

You can reheat dip leftovers over low heat on the stovetop or in the crockpot. Make sure you stir the dip often until it is hot and the cheese completely melted again.

Common Questions

Can I make original Rotel dip ahead of time?

Sure can! There are two options to make this dip ahead of time. First, you can prepare the whole dip as described and reheat it whenever you are ready to serve. Or you can brown the meat and cube the Velveeta ahead of time, and cook the dip as soon as your guests arrive. It cooks up in only 10 minutes.

Is it possible to make this dip in the slow cooker?

Yes, Rotel dip can also be cooked in the crock pot. However, you still have to brown the sausage in a skillet first. Then add the browned sausage and all the ingredients to a slow cooker on low and cook for about 30 minutes. Stir occasionally.

When can I serve this sausage Rotel dip?

This easy dip recipe makes one of the best party dips ever. It can therefore be served on many occasions. We love making it for a big game during football season, a super bowl party, movie night or even baby showers. Moreover, it could be an easy appetizer with drinks for a dinner party. No matter on what occasion you serve this scrumptious dip, it will always be the hit of the party.

Print

Rotel Dip with Sausage Recipe

You only need 3 ingredients to make this super easy, cheesy and absolutely delicious dip. Rotel dip with sausage will disappear in no time at your next party!

Course Appetizer

Cuisine American

Keyword rotel dip, rotel sausage dip, salsa cheese dip, sausage rotel dip, spicy rotel dip

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 8 servings

Calories 304kcal

Author Andrea + Stef

Equipment

• large skillet
• cooking spatula
• knife and cutting board

Ingredients

• 1 lb ground pork sausage
• 16 oz Velveeta cubed
• 10 oz Rotel

Instructions

• Brown the ground pork sausage in a large skillet over medium heat. Break the sausage up into small pieces while cooking. Cook until sausage is cooked all the way through, 165ºF.
  
• Remove excess grease from the pan.
• Add the cubed Velveeta and Rotel to the pan. Include the Rotel juices.
  
• Over medium heat, cook until the cheese is melted and all ingredients are combined.
  
• Serve while warm.
  

Notes

Recipe Notes:

• Try keeping your Rotel dip warm if you’re having a party by putting it into the slow cooker on low.
• You can substitute ground beef for sausage if you want less spice.
• Let cool then cover and store in the refrigerator for 2-3 days. Reheat on the stove or in the crockpot.

Serving Suggestions:

• Serve with tortilla chips, fresh vegetables, over nachos or with crusty bread.

Nutrition

Calories: 304kcal | Carbohydrates: 8g | Protein: 20g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 1263mg | Potassium: 403mg | Fiber: 1g | Sugar: 6g | Vitamin A: 641IU | Vitamin C: 4mg | Calcium: 342mg | Iron: 1mg

The post Rotel Dip with Sausage appeared first on Family Dinners.

This super yummy mild pico de gallo salsa is one of the easiest but most rewarding recipes you have ever made. Even though, it takes only 10 minutes to make, this chunky salsa enhances the flavor of pretty much all your favorite Mexican food. We love serving this vegan, low-calorie, and nutritious salsa with tortilla chips and guacamole as an appetizer or party snack. However, it is also the most amazing topping for tacos, burritos, fajitas, nachos and more.

All you need is a knife and a cutting board to make this mouthwatering tomato and pepper salsa.

What is Pico de Gallo?

Pico de gallo is a simple, chunky Mexican salsa made from chopped fresh tomatoes, jalapeño peppers, and onion, seasoned with lime juice, salt and cilantro. This Mexican staple does not contain much liquid, which is the main difference to regular salsa. Salsa is often more saucy and blended in a food processor.

Why You’ll Love This

• Notable: fresh salsa that is chunky, flavorful and tastes wonderful on any Mexican dish
• Main Ingredients: tomatoes, jalapeño pepper, onion, garlic, lime juice, cilantro, sea salt
• Cooking Method: no bake
• Nutrients: even though it’s a low calorie food, it is packed with vitamin C and potassium
• Cooking Time: 10 minutes prep time
• Pairs well with: tortilla chips, tacos, burritos, and all your favorite Mexican dishes
• Diets: keto friendly, gluten free, dairy free, vegetarian, vegan
• Special Equipment Needed: large bowl, knife and cutting board

Ingredients

You may have all of these ingredients for this chunky salsa recipe in your refrigerator or pantry and not need to make a trip to the grocery store! If this is your first time making this mild pico de gallo recipe you might want to read the possible variations before deciding on your ingredients.

Pico De Gallo Ingredients

• 3 Roma tomatoes or plum tomatoes (seeded and diced, about 1-1 ½ cups)
• 1 jalapeño pepper (minced)
• ½  small white onion (diced, about ½ cup)
• 1 clove garlic (minced, about 1 teaspoon)
• 2 tablespoon fresh lime juice (1-2 limes)
• 2 tablespoon cilantro (chopped)
• ½ tsp sea salt or kosher salt

Variations and Substitutions

Tomatoes: It is vital to use ripe, red tomatoes to make pico. If the tomatoes are not ripe they don’t have much flavor and therefore lead to bland pico de gallo. We like using Roma or plum tomatoes.

Jalapeño: Jalapeños can vary in hotness. We recommend tasting a small bit of your pepper to see how hot it is. This way you can make sure your pico isn’t getting too spicy. If you like a spicier salsa, you can add some of the jalapeño seeds as well as some black pepper.

White onion: You can substitute red onion or use the white parts of green onions (scallions) instead of white onion.

Cilantro: If you really love cilantro you can add up to a ¼ cup of cilantro to this mild salsa.

You can get very creative with pico de gallo and vary the flavor by adding a number of other delicious fruits or vegetables, such as

• avocado
• corn
• mango
• pineapple
• strawberries
• peaches

WHAT TO MAKE NEXT: If you love flavorful Mexican inspired one-pan meals, try our Frito Pie with Ground Beef. You’ll love it because this yummy, quick and easy comfort food combines perfectly seasoned beef and beans with melty cheese and crispy Frito chips.

Instructions

This section shows how to cook fresh pico de gallo, with step-by-step photos and details about the technique. For full step-by-step instructions, photos and nutritional information see the recipe in the recipe card below.

COMBINE INGREDIENTS: Firstly, add tomatoes, jalapeño, onion, garlic, lime juice, cilantro and 1 teaspoon salt to a bowl.

TOSS: Then stir to mix well. Afterwards, let your pico rest in the fridge for 10 minutes to develop its great flavor.

SERVE: Finally, serve with chips and guacamole or as a topping for your favorite Mexican dishes.

WHAT TO MAKE NEXT: If you love homemade tacos then you’ll love our Ground Beef Taco Filling. This scrumptious and keto friendly taco meat is the perfect combination of juicy beef, creamy refried beans and fresh salsa.

Make Ahead

Although, pico is best when eaten fresh, it keeps well in the fridge. You can prepare chopped salsa up to 3 days ahead of time. Save in an airtight container for freshness.

Andrea says….

I love pico. We eat it with our homemade chicken taquitos all the time. Delicious!

Recipe Tips

Follow these tips to make the best copycat chipotle pico de gallo.

• Tip: For best flavor use red ripe tomatoes. Avoid mushy tomatoes or underripe ones. Unripe tomatoes are hard and lack flavor. If your tomatoes are flavorless your salsa will also turn out bland.
• Tip: Use freshly cut onion.
• Tip: Taste your pico and adjust ingredients and seasonings if necessary.
• Tip: Let you chunky salsa rest in the fridge for at least 10 minutes before serving to allow the flavors to blend.

What To Serve With Mild Pico De Gallo Salsa

We love to eat chunky pico de gallo all by itself with tortilla chips. But sometimes you need to serve it as part of a meal. Try one of these delicious recipes:

Appetizers: Use this best chunky salsa recipe for making Loaded Beef Nachos or Easy 7 Layer Dip.

Main Courses: Serve this pico de gallo salsa with all your favorite Mexican food such as Crockpot Chipotle Chicken Tacos, Fried Fish Tacos, Chipotle Chicken Burrito Bowls, Sheet Pan Chicken Fajitas, Easy Ground Beef Taco Casserole and Instant Pot Carnitas.

Other Mexican Condiments: Pair this mild salsa with homemade Guacamole, Queso Blanco,or Cilantro Lime Sour Cream.

Sides: We love serving Mexican dishes with homemade Air Fryer Taco Shells, Cilantro Lime Rice or Mexican Rice.

• 

  Chipotle Chicken Burrito Bowl

• 

  Easy Guacamole Recipe (No Onion)

• 

  Instant Pot Mexican Rice

• 

  Crock Pot Chipotle Chicken Tacos

How To Store

Refrigerate: While pico de gallo is best eaten fresh, you can store it in an airtight container or ziploc bag in the fridge for up to 3 days. It might get a bit soupy as the tomatoes release their juices, so you might have to drain the extra liquid after 1-2 days in the fridge.

Freeze: We do not recommend freezing leftover chunky tomato salsa, because it would lose its texture.

More Salsa Recipes

If you love this fresh homemade chunky salsa then you’ll also love our other easy recipes for amazing salsa, such as salsa recipe with canned tomatoes, mango salsa or Stef’s salsa verde.

• 

  Mango Habanero Salsa Recipe

• 

  Salsa Recipe with Canned Tomatoes

Common Questions

Lots of people don’t like cilantro. Are there any substitutes I can use?

While cilantro is the herb of choice in most Mexican dishes, there are some alternatives for people who are not so fond of its flavor. Have you tried chopped basil, parsley, oregano or mint, for example? Moreover, you can also leave out the herb altogether.

Is chunky salsa healthy?

Yes. Pico is a mixture of chopped fresh vegetables and fruit (Tomatoes are technically a fruit.) that is full of nutrients and great for a low calorie diet.

What can I use this easy copycat chipotle pico de gallo recipe on?

There are endless possibilities on how to use fresh salsa. We love serving it with beef tacos, fish tacos, burritos, nachos, taquitos, fajitas, or as a dip alongside guacamole and tortilla chips.

How do I get the most juice out of citrus fruits?

Use a citrus juicer, to get the most juice out of a lime. If you don’t have one, here are some tips for getting the most juice. Roll the lime between your palm and the counter to squish a little before cutting it to juice it. Cut your lime into 8 wedges, then squeeze to get juice. These methods work the same when it comes to lemons and lemon juice.

Print

Mild Pico de Gallo Salsa (Chipotle Copycat Recipe)

Learn how to make authentic pico de gallo with this easy recipe. This super yummy chunky salsa goes with so many Mexican dishes.

Course condiment, side, Side Dish, Vegetable

Cuisine American, keto, Mexican, vegan, vegetarian

Keyword authentic pico de gallo, chunky salsa, chunky salsa recipe, how to make pico de gallo, pico de gallo, recipe for pico de gallo

Prep Time 10 minutes minutes

Refrigeration Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 2 cups

Calories 36kcal

Author Andrea + Stef

Equipment

• knife and cutting board

Ingredients

• 3 Roma or Plum tomatoes seeded and diced (about 1-1½ cups)
• 1 jalapeño minced
• ½ small white onion diced (about ½ cup)
• 1 clove of garlic minced (about 1 teaspoon)
• 2 tablespoon lime juice (1-2 limes)
• 2 tablespoon cilantro chopped
• ½ teaspoon sea salt

Instructions

• Combine tomatoes, jalapeño, onion, garlic, lime juice, cilantro and salt.
  
• Stir to mix well.
  
• Refrigerate for 10 minutes before serving.
  

Notes

• Use fresh ripe tomatoes for best results.
• Use freshly cut onion.
• Use a citrus juicer to get the most juice out of a lime.If you don’t have one, here are some tips for getting the most juice. Roll the lime between your palm and the counter to squish a little before cutting it to juice it. Cut your lime into 8 wedges, then squeeze to get juice. 

Serving Suggestions:

• Serve with chips and guacamole.
• Serve with Mexican Rice and Refried Beans or Black Beans.
• Serve on Carnitas Tacos or Chipotle Chicken Tacos or Fish Tacos.
• Serve on 7 Layer Dip

Nutrition

Calories: 36kcal | Carbohydrates: 8g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 588mg | Potassium: 304mg | Fiber: 2g | Sugar: 4g | Vitamin A: 885IU | Vitamin C: 28mg | Calcium: 22mg | Iron: 1mg

The post Mild Pico de Gallo Salsa (Chipotle Copycat Recipe) appeared first on Family Dinners.

This mild, slightly chunky salsa is perfect on all your favorite Mexican foods, such as tacos, burritos, burrito bowls, salads, nachos and as a dip with tortilla chips and guacamole.

Get all the best tips and tricks to make this incredibly flavorful Mexican condiment and surprise your family with the best salsa they have ever eaten.

Why You’ll Love This

• Notable: easy salsa recipe made with fresh ingredients that comes together in only 5 minutes and tastes so much better than store-bought salsa
• Main Ingredients: canned tomatoes, white onion, jalapeño peppers, fresh garlic, ground cumin, salt, sugar, cilantro, lime juice
• Cooking Method: no bake
• Nutrients: restaurant style salsa is low in calories but high in flavor
• Cooking Time: 5 minutes
• Pairs well with: tortilla chips, tacos, burritos, nachos, fajitas
• Diets: keto friendly, gluten free, dairy free, vegetarian, vegan
• Special Equipment Needed: food processor

Ingredients

You may have all of these ingredients for this easy homemade salsa recipe in your refrigerator or pantry and not need to make a trip to the grocery store! If this is your first time making this easy blender salsa you might want to read the possible variations before deciding on your ingredients.

Salsa Ingredients

• 28 oz can whole tomatoes (including juice)
• 1 small white onion, diced
• 2-3 jalapeño peppers (seeded and chopped)
• 3 garlic cloves (chopped)
• 1 ½ tsp ground cumin
• 1 teaspoon sea salt
• ½ tsp granulated sugar
• ¼ cup fresh cilantro leaves (loosely packed)
• about 3 tablespoon fresh lime juice

Variations and Substitutions

Tomatoes: Use quality cans of plain tomatoes such as Muir Glen. Avoid canned tomatoes that already have herbs or seasonings added.

Onion: You can substitute red onions or use the white parts of green onions (scallions) instead of white onion.

Jalapeño peppers: Fresh jalapenos have varying degrees of hotness. We recommend tasting a small bit of your green pepper to see how hot it is. This way you can make sure your salsa isn’t getting too spicy. If you like a spicier salsa, you can add some of the jalapeño seeds as well or use hot peppers, like habanero peppers or serrano peppers, for example.

Lime Juice: You can substitute fresh lemon juice in a pinch.

WHAT TO MAKE NEXT: If you love Mexican inspired recipes, try our Instant Pot Refried Beans. This perfect Mexican side dish is rich in flavor and has a creamy texture. It’s restaurant-style but better.

Recommended Tools

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Food Processor — This recipe requires a food processor or blender to achieve the desired consistency of the salsa.

Instructions

This section shows how to make this salsa recipe with canned tomatoes in the food processor, with step-by-step photos and details about the technique. For full step-by-step instructions, photos and nutritional information see the recipe in the recipe card below.

COMBINE INGREDIENTS: Firstly, place whole tomatoes and their juices, onion, jalapeño peppers, minced garlic, cumin, sea salt, sugar, cilantro and lime juice into the bowl of a food processor or blender.

BLEND AND REFRIGERATE: Then pulse until ingredients are chopped fine and combined. Do not overmix! Finally, refrigerate for a couple of hours (we recommend at least one hour) to combine flavors.

SERVE: Serve as a dip with chips and guacamole or as a topping for tacos, burritos, or nachos.

WHAT TO MAKE NEXT: If you love homemade tacos then you’ll love our Ground Beef Taco Filling. This scrumptious and keto friendly taco meat is the perfect combination of juicy beef, creamy refried beans and fresh salsa.

HOW TO MAKE SALSA AHEAD

Restaurant style salsa is a great dip to make ahead. Actually, a lot of people recommend making it up to 24 hours in advance to give the flavors a chance to develop. You can store ready made salsa in an airtight container in the fridge for up to 5 days.

Andrea says….

Never buy salsa again! This is the easiest way to make salsa. I love to dip our homemade chicken taquitos in this salsa and a little sour cream.

Recipe Tips

Follow these tips to make the best salsa recipe with canned tomatoes.

• Tip: Use good canned tomatoes. We love Muir Glen brand. Avoid any that already have seasonings or herbs added, like basil for example.
• Tip: Use fresh onions and peppers, not frozen or canned.
• Tip: Pulse the ingredients in the food processor. Be careful not to overmix, because you don’t want to end up with a smoothie.
• Tip: Let flavors blend. Resting time in the fridge will give the flavors a chance to blend together well.

What To Serve With Fresh Tomato Salsa

We love to eat this good homemade salsa all by itself with a bag of tortilla chips. But sometimes you need to serve it as part of a meal. Try one of these delicious recipes:

Appetizers: Use this best homemade salsa recipe for making Loaded Beef Nachos or Easy 7 Layer Dip.

Main Courses: Serve this restaurant style salsa with all your favorite Mexican food such as Crockpot Chipotle Chicken Tacos, Fried Fish Tacos, Chipotle Chicken Burrito Bowls, Sheet Pan Chicken Fajitas, Easy Ground Beef Taco Casserole and Instant Pot Carnitas.

Other Mexican Condiments: Pair this mild salsa with homemade Guacamole, Queso Blanco,or Cilantro Lime Sour Cream.

Sides: We love serving Mexican dishes with homemade Air Fryer Taco Shells, Cilantro Lime Rice or Mexican Rice.

• 

  Easy Guacamole Recipe (No Onion)

• 

  Loaded Beef Nachos

• 

  Air Fried Fish Tacos

• 

  Instant Pot Mexican Rice

More Salsa Recipes

If you love this fresh homemade salsa then you’ll also love our other easy recipes for amazing pico de gallo, mango salsa or Stef’s salsa verde.

• 

  Mild Pico de Gallo Salsa (Chipotle Copycat Recipe)

• 

  Mango Habanero Salsa Recipe

How To Store

Refrigerate: Store leftover salsa in an airtight container or ziploc bag in the fridge for up 5 days. Give it a good stir before serving again.

Freeze: Homemade salsa can be frozen in a freezer safe container, BUT freezing changes the consistency of tomatoes. We therefore recommend draining the salsa in a fine mesh strainer before freezing to remove any excess liquid. However, you still need to expect thawed salsa to have a slightly more watery consistency. The taste of defrosted salsa is still as yummy as it was before freezing.

Defrosting: Thaw salsa in the fridge overnight or for a couple of hours on the counter.

Common Questions

What can I use homemade salsa on?

There are in fact endless possibilities on how to use fresh salsa. We love serving it with beef tacos, fish tacos, burritos, nachos, taquitos, fajitas, or as a dip alongside guacamole and tortilla chips.

Many people don’t enjoy cilantro. Are there any substitutes?

While cilantro is the herb of choice in most Mexican dishes, there are some alternatives for people who are not so fond of its flavor. Have you tried chopped basil, parsley, oregano or mint? Additionally, you can also leave out the herb altogether.

What is the difference between salsa and pico de gallo?

While delicious salsa is usually prepared in a food processor or blender using canned tomatoes, pico de gallo consists of hand chopped fresh tomatoes. Salsa is also more saucy than chunky pico de gallo. However, they are both used in mostly the same way.

How do I get the most juice out of a lime?

Use a citrus juicer, to get the most juice out of a lime. In case you don’t have one, here are some tips for getting the most juice. Roll the lime between your palm and the counter to squish a little before cutting it to juice it. Another trick is to cut your lime into 8 wedges, then squeeze to get juice. 

Print

Salsa Recipe with Canned Tomatoes

Easy to make restaurant style salsa. This mild salsa is perfect on tacos, burritos, burrito bowls, salads, nachos and as a dip.

Course condiment, side, Side Dish, Vegetable

Cuisine American, keto, Mexican, vegan, vegetarian

Keyword canned tomatoes, easy homemade salsa, homemade salsa recipe, jalapeno, mild salsa, restaurant style salsa

Prep Time 5 minutes minutes

Refrigeration Time 1 hour hour

Servings 3 cups

Calories 77kcal

Author Andrea + Stef

Equipment

• food processor or blender
• bowl

Ingredients

• 28 oz can whole tomatoes including juices
• 1 small white onion chopped
• 2-3 jalapeño peppers seeded and chopped
• 3 cloves of garlic chopped
• 1½ teaspoon ground cumin
• 1 teaspoon sea salt
• ½ teaspoon granulated sugar
• ¼ cup cilantro leaves loosely packed
• 3 tablespoon lime juice (or to taste)

Instructions

• Place whole tomatoes and their juices, onion, jalapeño, garlic, cumin, sea salt, sugar, cilantro and lime juice into a food processor or blender.
  
• Pulse until ingredients are chopped fine and combined.
  
• Refrigerate for an hour to combine flavors.
• Serve and enjoy!
  

Notes

Recipe Notes:

• Make sure you don’t buy whole tomatoes with spices added to them. Some canned tomatoes have basil added.
• For spicier salsa, substitute serrano chili peppers or even habanero chili peppers for the jalapeños.
• Omit the sugar, if desired.

Serving Suggestions:

• Serve with chips and guacamole.
• Serve on carnitas tacos, chipotle chicken tacos, fish tacos, burrito bowls or in 7 layer dip

Recipe Suggestions:

Use this salsa in our Beef Taco Filling, the Loaded Beef Nachos or the 7 Layer Dip. Or pair it with our Homemade Guacamole or Pico de Gallo.

Nutrition

Calories: 77kcal | Carbohydrates: 18g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1158mg | Potassium: 629mg | Fiber: 4g | Sugar: 9g | Vitamin A: 521IU | Vitamin C: 44mg | Calcium: 110mg | Iron: 3mg

The post Salsa Recipe with Canned Tomatoes appeared first on Family Dinners.

Why You’ll Love This

• Notable: immensely flavorful one-pot meal that is chock-full of veggies and ground beef
• Main Ingredients: ground beef, yellow onion, celery stalks, garlic, canned diced tomatoes, carrots, Russet potatoes, frozen mixed vegetables, beef broth, spices
• Cooking Method: stovetop
• Nutrients: great source of fiber
• Cooking Time: 10 minutes prep time, 30 minutes cooking time
• Pairs well with: crusty bread, garlic bread, cheesy bread, cooked noodles
• Diets: keto friendly, gluten free, dairy free
• Special Equipment Needed: dutch oven (or other large pot, such as stock pot or soup pot), cooking spatula

WHAT TO MAKE NEXT: If you loved this beef and vegetable soup recipe, try our Instant Pot White Chicken Chili. You’ll love it because it is full of flavor and warms you with a slight kick of spice. Made with chicken, canned beans, vegetables and spices, this chili cooks up in the pressure cooker in 15 minutes.

Instructions

This section shows how to cook easy beef and vegetable soup on the stove top, with step-by-step photos and details about the technique. For full step-by-step instructions, photos and nutritional information see the recipe in the recipe card below.

COMBINE AND COOK: Next, add the rest of the ingredients. Then turn the heat up to medium-high heat and bring to a boil. Afterward, simmer on low heat for 20 minutes or until the potatoes and carrots are tender.

SEASON AND SERVE: Finally, remove the soup from the heat and season with salt and pepper to taste. Serve.

WHAT TO MAKE NEXT: If you love nothing more than a steaming bowl of soup then you’ll love Stef’s Easy Pumpkin Soup. It’s creamy, comforting, healthy, and full of spices and fall flavors. Plus it’s ready in just 30 minutes on the stovetop.

Make Ahead

This mouthwatering vegetable beef soup is a great recipe to make ahead. You can completely finish the soup and store it in the fridge until ready to reheat and serve. It keeps in the refrigerator for up to 4 days. Moreover, you can freeze individual portions of soup for up to 3 months.

How To Store

Refrigerate: Store ground beef and vegetable soup leftovers in an airtight container or ziploc bag in the fridge for 3-4 days.

Freeze: Store in an airtight, freezer-safe container. If you’re storing in a zip top plastic bag, try to get as much air out as possible. Freeze for up to 3 months. Divide into single serve portions before freezing, for easy portion control when defrosting.

Defrosting: A great way to thaw beef and vegetable soup is in the refrigerator overnight.

How To Reheat

Reheat leftovers in a pot on the stovetop or in the microwave.

Common Questions

Print

Ground Beef Vegetable Soup Recipe

Comforting soup loaded with veggies and tender beef that is quick and easy to make and full of flavor. With only 10 minutes of hands-on prep time, this vegetable beef soup is an excellent weeknight meal.

Course Main Dish, soup

Cuisine American

Keyword ground beef vegetable soup, vegetable soup with ground beef

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 6 servings

Calories 343kcal

Author Andrea + Stef

Equipment

• large pot or dutch oven
• cooking spoon or spatula

Ingredients

• 1 lb ground beef
• ½ yellow onion chopped
• 2 celery stalks chopped
• 3 cloves of garlic pressed
• 14.5 oz canned diced tomatoes
• 3 carrots diced
• 2 Russet potatoes peeled and diced
• 16 oz frozen vegetables
• 4 cups beef broth
• 1 teaspoon salt
• ¼ teaspoon fresh ground black pepper
• ½ tsp dried oregano

Instructions

• In a large pot or saucepan over medium heat, brown ground beef.
  
• When beef is halfway cooked, add onion and celery to the pan.
  
• Once the beef is cooked, drain the excess fat.
• Add garlic, saute for 1 minute until fragrant.
• Add canned tomatoes and the juices, carrots, potatoes, frozen vegetables, beef broth, salt, pepper, and oregano. Turn heat up to high to bring to a boil.
  
• Reduce heat to simmer for 20 minutes or until the potatoes and carrots are tender.
  
• Remove from heat. Season with salt and pepper to taste.
  
• Serve.
  

Notes

• Serve with crusty bread, cheesy bread or noodles.
• Sprinkle with grated parmesan cheese, chopped fresh parsley or red pepper flakes, if desired. 

Nutrition

Calories: 343kcal | Carbohydrates: 31g | Protein: 20g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 1201mg | Potassium: 871mg | Fiber: 6g | Sugar: 4g | Vitamin A: 9219IU | Vitamin C: 16mg | Calcium: 91mg | Iron: 4mg

The post Ground Beef Vegetable Soup Recipe appeared first on Family Dinners.

What is Mexican Taco Casserole?

Mexican taco casserole or Mexican lasagna is a layered dish like a traditional lasagna but with a Mexican-inspired flare. It combines flour tortillas with layers of taco-seasoned ground beef, salsa, sour cream, and melty cheese. Baked to perfection in the oven, this mouthwatering comfort food makes a perfect dinner for busy weeknights. Everyone will love it! This is really the best Mexican lasagna recipe out there. In this Mexican casserole recipe ground beef plays a starring role. Combined with spices, salsa, and refried beans, the filling is juicy and delicious.

Why You’ll Love This

• Notable: easy to make taco bake that combines all your favorite Mexican flavors
• Main Ingredients: ground beef, refried beans, salsa, taco seasoning, water, sour cream, shredded cheddar cheese, flour tortillas, tomatoes, cilantro
• Cooking Method: oven baked
• Nutrients: excellent source of protein with 38g per serving
• Cooking Time: 15 minutes prep time, 25 minutes cooking time
• Pairs well with: guacamole, salsa, pico de gallo, leafy salad
• Special Equipment Needed: skillet, mixing bowls, 9×13-inch baking dish

WHAT TO MAKE NEXT: If you want to turn this delicious Mexican taco bake into a whole meal, serve our incredible Mexican Hot Chocolate Cupcakes for dessert. It is a really easy recipe. They are fluffy with just the right amount of spices and topped with the most amazing Cinnamon Cream Cheese Frosting.

Instructions

This section shows how to cook this Mexican burrito casserole recipe in the oven, with step-by-step photos and details about the technique. For full step-by-step instructions, photos and nutritional information see the recipe in the recipe card below.

PREPARE OVEN AND OTHER TOPPINGS: In a separate medium bowl, combine 1 cup salsa with 1 cup sour cream. Stir and mix well. Then preheat the oven to 350°F and spray a 9×13-inch casserole dish with cooking spray.

LAYER THE CASSEROLE: Firstly, lay 2 tortillas in the bottom of the baking dish. Then spread ⅔ cup sour cream mixture over tortillas, followed by ⅓ of taco beef mixture. Afterwards sprinkle 1 cup of shredded cheddar cheese over top of beef mixture. Top with a layer of tortillas. We tear the tortillas to make sure all parts of the cheese layer are covered without the tortilla going up the side of the dish. Then, repeat sour cream, taco meat mixture and shredded cheese layers and top again with tortillas. Add a last layer of sour cream and beef mixture, and finally finish by topping the casserole with 2 cups shredded cheddar cheese.

BAKE AND SERVE: Bake uncovered in the preheated oven for 15-20 minutes or until the cheese has melted in all the layers. No need to cover with aluminum foil. Finally, remove from oven and sprinkle with cilantro and fresh diced tomatoes, if desired.

WHAT TO MAKE NEXT: If you love the combination of Mexican flavors in this casserole then you’ll also love our Loaded Beef Nachos. These colorful and mouthwatering loaded nachos are an amazing game day and party snack and most likely the best homemade nachos you have ever tasted.

Great Make Ahead Meal

This amazing Mexican meal is perfect for making ahead of time. In case you are not planning on baking the casserole immediately, we recommend letting the meat mixture cool completely before assembling the dish. Afterwards finish layering the casserole completely. Then cover tightly with cling wrap or plastic foil. Store in the fridge for up to 2 days before baking. Otherwise freeze for up to a month. Whenever you are ready to bake the casserole, let it thaw in the fridge overnight. Then bake at 350ºF for about 20-30 minutes. The casserole is rather cold when it comes out of the fridge, and therefore needs a bit longer in the oven.

How To Store

Refrigerate: Let the Mexican taco casserole with ground beef cool completely before transferring into an airtight container or ziploc bag. Leftovers can be stored in the fridge for up to 3 days.

Freeze: Taco lasagna leftovers can be frozen in a freezer safe container or freezer bag for up to 3 months. Cut the taco bake into individual servings before freezing, for easy portion control when defrosting.

Defrosting: Thaw in the fridge overnight.

How To Reheat

You can reheat Mexican burrito casserole in the microwave, air fryer or oven.

Common Questions

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Easy Layered Ground Beef Mexican Taco Casserole Recipe

Everything you love about tacos in a quick and easy Mexican lasagna with ground beef that feeds the whole family. This easy weeknight dinner gets rave reviews.

Course Main Dish

Cuisine American, Mexican

Keyword burrito casserole recipe, ground beef layered Mexican casserole recipe, layered Mexican casserole, Mexican lasagna recipe, taco casserole

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 6 servings

Calories 563kcal

Author Andrea + Stef

Equipment

• large skillet
• 9×13-inch casserole dish
• mixing bowls

Ingredients

• 1 lb ground beef
• 1 can refried beans
• 1½ cups salsa divided
• ¼ cup taco seasoning
• ¾ cup water
• 1 cup sour cream
• 4 cups shredded cheddar cheese
• 6 burrito size flour tortillas

Optional Garnish:

• 2 fresh tomatoes diced
• ¼ cup cilantro chopped

Instructions

• In a large skillet over medium heat, brown ground beef. Drain grease.
• Add water and taco seasoning to the ground beef. Mix and simmer for a 2-3 minutes.
  
• Add refried beans and ½ cup of salsa to the taco beef mixture. Stir to combine. Remove from heat.
  
• In a separate medium bowl, combine 1 cup salsa with 1 cup sour cream. Stir and mix well.
  
• Preheat the oven to 350°F. Then spray a 9×13-inch casserole dish with cooking spray.
• Lay 2 tortillas in the bottom of the baking dish.
  
• Spread ⅔ cup sour cream mixture over tortillas.
  
• Spread ⅓ of taco beef mixture over sour cream layer.
  
• Sprinkle 1 cup shredded cheddar cheese over top of beef mixture.
  
• Layer with 2 more large tortillas. We tear the tortillas to make sure all parts of the cheese layer are covered without the tortilla going up the side of the dish.
  
• Repeat sour cream, taco beef mixture and shredded cheese layers.
• Layer with 2 more tortillas.
• Repeat sour cream and taco beef mixture.
• Top with 2 cups shredded cheddar cheese.
  
• Bake uncovered for 15-20 minutes or until the cheese is melted in all the layers. Remove from oven.
  
• Optional: sprinkle with cilantro and fresh diced tomatoes.
  

Notes

Tips: 

• Drain the ground beef after it is browned. This will prevent your Mexican beef casserole from being too greasy.
• Tear the tortillas to make a mostly single layer of tortillas. If your tortilla layer is too thick it will be chewy.
• Make sure the liquid layers cover the tortillas completely or they will get crispy.
• Don’t skimp on the cheese!

Nutrition

Calories: 563kcal | Carbohydrates: 34g | Protein: 38g | Fat: 30g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 92mg | Sodium: 2210mg | Potassium: 608mg | Fiber: 6g | Sugar: 9g | Vitamin A: 2053IU | Vitamin C: 12mg | Calcium: 446mg | Iron: 4mg

The post Easy Ground Beef Taco Casserole (Mexican Lasagna Recipe) appeared first on Family Dinners.

We have also included instructions on how to turn this scrumptious recipe into the always popular “walking tacos” for your next party.

What is Frito Pie with Ground Beef?

A Frito pie is basically a thick hearty chili, made with ground beef, onions, ranch-style beans and tomatoes. The chili base is topped with gooey cheese and Frito corn chips. This delicious dish is the ultimate comfort food. Moreover, it comes together in only one pan and is ready to eat in less than 30 minutes.

Why You’ll Love This

• Notable: succulent beef chili topped with melty cheese and crunchy Fritos
• Main Ingredients: ground beef, diced onion, taco seasoning, water, kidney beans, fresh tomatoes, shredded sharp cheddar cheese, Fritos, cilantro
• Cooking Method: stovetop
• Nutrients: great source of protein, with 42g per serving
• Cooking Time: 10 minutes prep time, 10 minutes cooking time
• Pairs well with: Mexican rice, guacamole, pico de gallo, taco salad
• Special Equipment Needed: skillet with cover, cooking spatula or spoon

WHAT TO MAKE NEXT: If you love this Frito pie recipe, try our Loaded Beef Nachos. These colorful and mouthwatering loaded nachos are an amazing game day and party snack and most likely the best homemade nachos you have ever tasted.

Instructions

This section shows how to cook ground beef Frito casserole on the stovetop, with step-by-step photos and details about the technique. For full step-by-step instructions, photos and nutritional information see the recipe in the printable recipe card below.

MAKE BEEF MIXTURE: Firstly, in a large skillet over medium heat, brown the ground beef. Drain grease. Then add the chopped onions and stir. Next add the water and taco seasoning to the ground beef. Mix and simmer for 5 minutes. Finally, add the beans and diced tomatoes to the cooked ground beef mixture. Stir to combine and heat through for 3-4 minutes.

LAYER DISH: Spread the bean and meat mixture out evenly and top with 1½ cups of shredded cheese. Then add 2 handfuls of Fritos to top the cheese. Sprinkle the remaining cheese on top of the Fritos.

COOK AND SERVE: Cover with a lid and continue heating on the stovetop over low heat for about 5 minutes or until the cheese has melted. Garnish with diced tomato, cilantro and sour cream. Serve.

WHAT TO MAKE NEXT: If you love Mexican inspired meals with crunchy chips then you’ll love our Instant Pot Chicken Tortilla Soup. This hearty and spicy chipotle chicken soup is quick and easy to make and a family favorite all year round.

Make Ahead

You can prepare the chili base for the Frito pie up to 3 days ahead of time and store it in an airtight container in the fridge. Whenever you are ready to serve your Frito pie, start by reheating the chili in a skillet. Then top with a layer of cheese, Fritos and some more cheese and finish according to the recipe.

Melting the Cheese in the Oven

If you prefer, you can also melt the cheese under the broiler of your oven. Just make sure you keep a close eye on it, so the corn chips and cheese do not burn. For this method we recommend using an oven-proof skillet.

How To Store

Refrigerate: While Frito pie with ground beef is best eaten fresh, you can store leftovers in an airtight container or ziploc bag in the fridge for up to 3 days. However, the Fritos might get soft during storage and taste more like tortillas. We therefore recommend storing just the chili beef mixture by itself. Add cheese and Fritos only when you are ready to serve the dish.

Freeze: You can freeze the ground beef and bean mixture in a freezer safe container or freezer bag for up to 3 months. You can also add the cheese before freezing if you prefer. We do not recommend freezing the Fritos. Add them fresh to keep them super crispy.

Defrosting: Thaw chili mixture in the refrigerator overnight.

How To Reheat

Reheat the bean and beef mixture in a skillet on the stovetop, then top with cheese and Fritos and continue heating until the cheese is melty.

Common Questions

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Frito Pie with Ground Beef Recipe

This yummy, quick and easy comfort food combines perfectly seasoned beef and beans with melty cheese and crispy Frito chips. A classic ground beef taco casserole cooked in one skillet makes a great weeknight meal.

Course Main Dish

Cuisine American, Mexican

Keyword frito pie recipe, frito pie recipe with ground beef, frito pie with ground beef, how to make frito pie with ground beef

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4 servings

Calories 920kcal

Author Andrea + Stef

Equipment

• skillet with cover
• cooking spatula or spoon

Ingredients

• 1 lb ground beef
• ½ cup onion diced
• ¼ cup taco seasoning one packet
• ¾ cup water
• 15 oz canned ranch style kidney beans chili beans
• 1 cup fresh tomatoes diced, 2-3 Roma tomatoes
• 2 cups cheddar cheese shredded
• 1 bag Fritos

Optional Garnish:

• 1 fresh tomato diced
• fresh cilantro chopped
• sour cream

Instructions

• In a large skillet over medium heat, brown the ground beef. Drain grease.
  
• Then add chopped onions and mix with the browned beef.
  
• Add taco seasoning and water. Stir until combined. Simmer for 5 minutes.
  
• Add beans and diced tomatoes. Then heat through, 3-4 minutes.
  
• Spread out beef mixture into an even layer within the skillet and top with 1½ cups of cheese.
  
• Add 2 handfuls of Fritos to top of cheese.
  
• Sprinkle with the remaining ½ cup of shredded cheese.
  
• Continue heating on the stovetop over low heat. Cover. Heat for about 5 minutes or until the cheese has melted.
  
• Garnish with chopped tomatoes, cilantro and sour cream. Serve.
  

Notes

• You can substitute ground turkey or ground chicken for the ground beef. 
• Add chili beans instead of plain pinto beans or black beans, as they add immense flavor to the meat mixture.
• Only add Fritos to the top of the pie. This way they stay nice and crunchy, instead of getting soft and soggy.
• Serve warm and garnish with all your favorite taco toppings, such as more cheese, sour cream, guacamole, pico de gallo or sliced black olives.

Nutrition

Calories: 920kcal | Carbohydrates: 58g | Protein: 42g | Fat: 59g | Saturated Fat: 22g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 19g | Trans Fat: 2g | Cholesterol: 137mg | Sodium: 2171mg | Potassium: 888mg | Fiber: 12g | Sugar: 8g | Vitamin A: 2520IU | Vitamin C: 18mg | Calcium: 532mg | Iron: 5mg

The post Frito Pie with Ground Beef appeared first on Family Dinners.

Avocados seem to be everywhere these days! But our favorite avocado-rich side dish–guacamole–isn’t just for game day or Mexican dishes anymore! It’s also great as an appetizer, a healthy snack, on salad, toast and sandwiches. We’ll show you how to make homemade guacamole with this classic guacamole recipe. It’s super easy to prepare, and irresistibly creamy and delicious.

What is Guacamole?

Guacamole is a Mexican dip, topping or spread that is made from mashed avocados, tomatoes, lime juice, cilantro and spices. It can be eaten by itself with crunchy tortilla chips or used as a topping for tacos, burritos, nachos and other Mexican dishes.

Why You’ll Love This

• Notable: creamy avocados mixed with tomatoes, lime juice and just the right amount of spices
• Main Ingredients: avocados, lime juice, cilantro, tomatoes and spices
• Cooking Method: no-bake
• Nutrients: a good source of lutein, beta carotene, and omega-3 fatty acids
• Cooking Time: 10 minutes prep time
• Diet: vegetarian, vegan, gluten-free, dairy-free, keto friendly
• Pairs Well With: tortilla chips, tacos, nachos, burritos, fajitas
• Special Equipment Needed: potato masher or fork

Ingredients

You may have all of these ingredients for this easy guacamole recipe in your refrigerator or pantry and not need to make a trip to the grocery store! If this is your first time making this classic Mexican dip you might want to read the possible variations before deciding on your ingredients.

Ingredients

• 3 good ripe avocados
• ½ teaspoon onion powder
• ½ teaspoon ground cumin
• ½ teaspoon garlic powder
  • ¾ teaspoon sea salt
• ¼ teaspoon black pepper
• 2 tablespoon lime juice, freshly squeezed
• 2 tablespoon fresh cilantro, chopped
• 2 small tomatoes, deseeded and diced

Variation: Using fresh diced red onion and garlic instead of onion and garlic powders give a stronger garden fresh flavor. You can also add diced jalapeños for a little more crunch and heat, or chunks of pineapple for a sweet and salty combo.

WHAT TO MAKE NEXT: If you are planning on preparing a whole Mexican meal, serve our incredible Mexican Hot Chocolate Cupcakes for dessert. They are fluffy with just the right amount of spices and topped with the most amazing Cinnamon Cream Cheese Frosting.

INSTRUCTIONS

This section shows how to make the best guacamole recipe, with step-by-step photos and details about the technique. For full instructions, nutritional information, to print the recipe or to have the recipe scaled to double or triple, see the recipe card below.

MASH AVOCADOS: Peel and mash avocados to a medium mixing bowl using a potato masher or fork, leaving them a little chunky, if desired. Use a potato masher if you want chunky guacamole or a fork if you want it smoother.

ADD SPICES: Add cumin, garlic powder, onion powder, salt, pepper, and fresh lime juice to the creamy avocados and combine. Then add cilantro and tomatoes and gently mix with a spoon until combined.

REST: Allow the guacamole to sit at room temperature for 30 minutes before serving. This helps combine the flavors. Then serve with tortilla chips or fresh veggies for dipping.

WHAT TO MAKE NEXT: If you love this authentic guacamole recipe, why not use it for a delicious Easy 7 Layer Dip. This dip is a beautiful mash-up of all your favorite Southwestern flavors including creamy refried beans and sour cream, salsa, fresh avocados, tomatoes and shredded cheese. 

HOW TO MAKE GUACAMOLE AHEAD

Guacamole is best served fresh but you can make it ahead and store it in the refrigerator for up to 3 days. To keep it from browning, place it in a bowl, squeeze some lime juice onto the surface and place plastic wrap against the surface of the guacamole, squeezing out any air. This will prevent oxidation and browning.

Andrea says….

 I love how easy this guacamole is. We love to whip some up to serve with our homemade chicken taquitos.

Tips For the Best Guacamole

Follow these tips to make the best homemade guacamole recipe.

• Tip:  Use ripe avocados. Choose avocados that are dark green to black and which give slightly when given a gentle squeeze. Avoid bright green, unripe avocados or mushy, shriveled, overripe avocados.
• Tip: Use fresh, ripe tomatoes. Cut them into very small pieces.
• Tip: Use a potato masher. This will give you chunky guacamole.
• Tip: Use lime juice liberally. This prevents browning.

What To Serve With Guacamole

We love to eat homemade guacamole all by itself with our favorite tortilla chips. However, sometimes you need to serve it as part of a meal. Try one of these delicious recipes:

Nachos: BBQ Chicken Nachos or Loaded Beef Nachos would be great dishes to serve with homemade guacamole.

Main Dishes: Pair this basic guacamole recipe with crock pot chipotle chicken tacos, chipotle chicken burrito bowls, grilled chipotle chicken kabobs, Instant Pot carnitas or sheet pan chicken fajitas.

As Part of Taco Nights: For your next Taco Tuesday, serve a bowl of guacamole with Air Fryer Taco Shells, Instant Pot black beans, cilantro lime rice, Instant Pot Mexican Rice, Ground Beef Taco Filling, and Cilantro Lime Sour Cream.

• 

  Salsa Recipe with Canned Tomatoes

• 

  Instant Pot Mexican Rice

• 

  Loaded Beef Nachos

• 

  Crock Pot Chipotle Chicken Tacos

More Mexican Condiment Recipes

If you also love Mexican dips as much as we do then you have to try our Restaurant Style Salsa, Pico de Gallo and Mango Habanero Salsa:

• 

  Mild Pico de Gallo Salsa (Chipotle Copycat Recipe)

• 

  Mango Habanero Salsa Recipe

STORAGE TIPS

Refrigerate: Place leftover guacamole in a bowl or airtight container, lay a piece of plastic wrap over the surface, removing as many air bubbles as possible to prevent air from browning the guacamole. Store in the fridge for 2-3 days. In case any brown spots formed, carefully remove them from the surface with a spoon. Then give the leftover guacamole a good stir before serving.

Freeze: We do not recommend freezing guacamole because when it thaws, the texture will change and it may be quite watery.

Common Questions

What is traditional guacamole made of?

Traditional guacamole is made from avocados, tomatoes, onion, garlic, cilantro and lime. It’s seasoned with salt and pepper to taste.

How do I keep my guacamole from turning brown?

Avocado will quickly brown when exposed to the air. To prevent this, sprinkle the top of your guacamole with lime juice. Do this especially before you refrigerate your guacamole. Then cover with plastic wrap right on top of the guacamole so there’s no air between the guacamole and the plastic wrap.

What can you add to guacamole to make it taste better?

The trick to the best tasting guacamole is using fresh ingredients. If you find that your guacamole is too bland, you may need to add a bit more salt and/or lime juice. Adding more lime will increase the tanginess, while added more salt with increase saltiness. Add each of these things gradually until you’ve achieved your preferred flavor.

How can you make spicy guacamole?

If you’d like to increase the spiciness of your creamy guac, mix in ¼ teaspoon of red pepper flakes, diced jalapeño or sriracha sauce.

Is guacamole healthy to eat?

The biggest ingredient in guacamole is avocados which are high in omega-3 fatty acids, which boost brain function and health. These monounsaturated fats can help lower your risk of heart disease and stroke. Avocado is also a keto-friendly food. Guacamole also contains tomatoes and other fresh vegetables which are high in vitamins your body needs. Eating it in moderation is a healthy choice.

Is it safe to eat brown avocado?

This depends on the reason why your avocado is brown. If the avocado flesh has turned brown as a result of being cut open it is still safe to eat the brown parts. If the avocado is already brown when you cut into it, it is most likely due to it going bad. We do not recommend eating those parts. Simply cut away the brown parts and use the parts that are still bright green.

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Homemade Guacamole

Learn how to make homemade guacamole with this easy to make guacamole recipe. Learn all the tips and tricks to tasty guacamole for dipping, on nachos, on salads and tacos!

Course Appetizer

Cuisine Mexican

Keyword avocado, classic guacamole, guacamole, homemade guacamole, tomato

Prep Time 10 minutes minutes

Servings 4 people

Calories 245kcal

Author Andrea + Stef

Equipment

• 1 Potato Masher (or a fork)

Ingredients

• 3 avocados
• ½ tspn onion powder
• ½ tspn ground cumin
• ½ tspn garlic powder
• ¾ tspn sea salt
• ¼ tspn black pepper
• 2 tablespoon lime juice fresh squeezed
• 2 tablespoon cilantro fresh chopped
• 2 tomatoes, small deseeded and diced

Instructions

• Add the flesh of the avocados to a medium mixing bowl.
  
• Using a potato masher or fork, mash the avocados, leaving them a little chunky, if desired.
  
• Add cumin, garlic powder, onion powder, salt, pepper, and lime juice. Use a spatula to combine.
  
• Add cilantro and tomatoes and gently mix until combined.
  
• Allow the guacamole to sit at room temperature for 30 minutes before serving. This helps combine the flavors.
  
• Serve with pico de gallo, restaurant style salsa, mango habanero salsa and chips. Or, use it to top burrito bowls or tacos.
  

Notes

• Avocado will brown from oxidation easily. Lime helps prevent browning. Before refrigerating, sprinkle the top with more lime juice and cover with plastic wrap right on top of the guacamole so there’s no air between the guacamole and the plastic wrap.

Nutrition

Calories: 245kcal | Carbohydrates: 14g | Protein: 3g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Sodium: 84mg | Potassium: 747mg | Fiber: 10g | Sugar: 1g | Vitamin A: 239IU | Vitamin C: 17mg | Calcium: 21mg | Iron: 1mg

The post Easy Guacamole Recipe (No Onion) appeared first on Family Dinners.