Vegetables Archives - Family Dinners

Easy John Wayne Casserole Recipe

Andrea + Stef — Thu, 16 Feb 2023 17:50:13 +0000

In case you have never tried John Wayne casserole, then it is about time to give this amazingly flavorful and delicious family dinner a whirl. Everyone who loves southwestern cuisine will enjoy eating this quick and easy weeknight dinner. It combines a biscuit base with layers of ground beef, creamy sour cream mixture and lots of melty cheese.

Ground beef and cheese casserole only takes 15 minutes to prepare and is ready to serve in under an hour. It tastes best combined with a potato side, crunchy salad and Mexican condiments such as salsa or guacamole, for example. This is undoubtedly the best version of the original John Wayne casserole recipe. And it’s the perfect dish to bring some new life into Taco Tuesdays.

What is John Wayne Casserole?

This yummy casserole full of southwestern flavors got its name from the fact that in the 1970s the famous actor John Wayne contributed a version of this easy recipe to a cookbook called “Cooking with Love from Cara and her Friends”. Cara Connery created this charity cookbook for the American Cancer Society. Since then, the recipe has been adapted multiple times but still kept John Wayne’s name. This oven baked casserole is a scrumptious combination of a biscuit base, ground beef taco meat, Rotel tomatoes, bell peppers and lots of cheese.

Why You’ll Love This

Notable: everything you love about Tex-Mex food in one scrumptious and easy casserole recipe that will impress the taste buds of your whole family
Main Ingredients: Bisquick, water, ground beef, yellow onion, red bell pepper, Rotel tomatoes, taco seasoning, sour cream, mayonnaise, cheddar cheese
Cooking Method: oven baked
Cooking Time: 15 minutes prep time and 40 minutes bake time
Pairs well with: potatoes, salad, pico de gallo, guacamole
Special Equipment Needed: large skillet, kitchen spatula, 9×13-inch baking dish, large bowl, small mixing bowl

Ingredients

You may have all of these ingredients for this cheesy casserole 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 ground beef casserole recipe you might want to read the possible variations before deciding on your ingredients.

Biscuit and Taco Casserole Ingredients

2 ¼ cups Bisquick
⅔ cup water
1 lb ground beef
½ medium yellow onion (about 1 cup, diced)
1 red bell pepper (sliced)
1 10 oz. can Rotel tomatoes (undrained)
¼ cup taco seasoning
½ cup sour cream (plus more for serving)
½ cup mayonnaise
2 ½ cups shredded medium cheddar cheese (divided)

Optional Garnish

Fresh parsley or fresh cilantro, chopped fresh tomatoes, sliced black olives, sliced green onions

Variations and Substitutions

Biscuit crust: We love using Bisquick mix for convenience, however, you can try using canned biscuits or homemade biscuit dough as well.

Ground Beef: In case you prefer, substitute ground turkey or ground chicken for the beef.

Taco Seasoning: Use your favorite store-bought brand or make your own taco spice. Both mild and spicy taco seasoning work great with this casserole dish. A ¼ cup taco seasoning is equal to one packet.

Cheese: Substitute medium cheddar with sharp cheddar cheese, pepper jack cheese, or Monterey jack cheese, for example. Additionally you can try using a Mexican cheese blend as well.

Bell Pepper: We used a red bell pepper for this hearty casserole, but you can substitute yellow or green bell peppers in a pinch. In case you like it spicy you can additionally add some green peppers, green chiles or jalapeño peppers, for example.

How To Make Gluten Free

Make this ground beef casserole recipe gluten free by using gluten free biscuit mix. Moreover, make sure your taco seasoning is also gluten free.

WHAT TO MAKE NEXT: If you love this easy ground beef casserole recipe, try our Mexican Lasagna Recipe. You’ll love it because this taco casserole combines all your favorite Mexican flavors, such as taco meat, refried beans, salsa, melty cheese and sour cream.

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.

Casserole Dish — We love using this glass baking dish as it cooks food evenly, you can easily see the food while it cooks and it also looks good as a serving dish.

Instructions

This section shows how to cook John Wayne casserole in the oven, with step-by-step photos and details about the technique. For detailed instructions and nutritional information see the printable recipe card at the bottom of the post.

Prep: Firstly grease a 9×13 casserole dish with nonstick cooking spray. Then, preheat the oven to 350 degrees Fahrenheit.

Step 1: Brown ground beef and chopped onion in a large skillet over medium-high heat until no pink remains and onions have softened. Onions will be translucent.

Step 2: Afterwards add the taco seasoning and mix well.

Step 3: Then add Rotel tomatoes with all the juices and stir to combine. Set meat mixture aside.

Step 4: Afterward mix together biscuit mix and water in a large bowl until a shaggy dough forms.

Step 5: Then add the cheese and form a cohesive dough. The cheese pieces will break up as you mix.

Step 6: Afterward press the biscuit layer evenly into a glass baking dish. It doesn’t need to be totally even or flat.

Step 7: Then add the ground beef mixture on top of the bisquick layer. Make sure to spread it out evenly.

Step 8: In a separate bowl, stir together sour cream, mayonnaise, and 1 cup of grated cheese. Then spread the sour cream mixture over the lean ground beef layer.

Step 9: Afterwards top the casserole with the sliced bell peppers and the remaining cheese.

Step 10: Finally bake in the preheated oven for 30-40 minutes, until casserole is bubbly and the cheese is melted.

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

Make Ahead

John Wayne casserole tastes best fresh out of the oven, so we do not recommend making it ahead of time. However, you can prepare the ground beef layer ahead of time and then keep it in the refrigerator for up to 2 days before assembling and baking the casserole.

Stef says….

Yummy dinner casseroles are a family favorite in our house. Jalapeño Popper Chicken Casserole and T urkey Enchilada Casserole are two of our other favorite Mexican inspired weeknight dinners.

Recipe Tips

Follow these tips to make the best ground beef casserole recipe.

Tip: Make sure to properly brown the beef and onions. This adds immense flavor to the beef mixture and keeps the meat from drying out.
Tip: In case the biscuit dough is too sticky, place a sheet of parchment paper or plastic wrap over it while pushing it onto the baking dish.
Tip: There are so many variations of this recipe. So feel free to personalize this casserole recipe with all your favorite add-ins.

Serving Suggestions

We love to eat this cheesy beef casserole all by itself. But sometimes you need to serve it as a complete meal. Try one of these delicious recipes:

Salad: Pair John Wayne casserole with a fresh salad. A green salad like our Italian Salad, Stef’s Taco Salad Shells or Andrea’s Greek Salad.

Sides: Traditionally, beef and biscuit casserole is served with a baked potato. You can in fact make this scrumptious side dish in the oven, convection oven, air fryer, Instant Pot, slow cooker, toaster oven, microwave or on the grill. It would taste great with Air Fryer Hasselback Potatoes or Cheesy Hasselback Potatoes.

Sauces: Traditionally, John Wayne casserole is served with Mexican condiments such as guacamole, restaurant style salsa or pico de gallo, for example. It would taste great with mango habanero salsa as well.

More Tex-Mex Inspired Recipes

In case you also love Mexican cuisine as much as we do then you have to try some spicy Sausage Rotel Dip and chips or these crowd pleasing recipes:

How To Store

Refrigerate: Transfer to an airtight container, ziploc bag or wrap tightly with plastic wrap or aluminum foil. Then store meat and cheese casserole leftovers in the fridge for 3-4 days.

Freeze: Firstly, let leftover John Wayne casserole cool completely. Then transfer to a freezer-safe container or freezer bag and freeze for up to 3 months.

Defrosting: Thaw overnight in the refrigerator.

How To Reheat

You can reheat leftover casserole in the microwave.

Common Questions

Is it possible to add more vegetables to this original recipe?

Yes! As a matter of fact you can add some corn or your favorite kind of bean to the meat filling. We like black beans, pinto beans or kidney beans, for example. Moreover, you can add an additional chopped bell pepper to the ground beef mixture.

I love spicy food. How can I make this dish spicy without compromising the delicious flavor?

There are in fact several ways to add a spicy kick to this yummy dinner. Firstly you can use spicy taco seasoning for the meat, then you can add some chopped green chilies or jalapeno peppers to the sour cream layer and finally you can replace all or half of the cheese in this great recipe with Pepper Jack cheese.

What is a great side dish to serve with this best casserole recipe?

Even though this scrumptious casserole is already a full meal by itself, it goes extremely well with potato sides. We recommend serving baked potatoes, Hasselback potatoes or even tater tots with John Wayne casserole. All these delicious potato dishes cook up to perfection in the air fryer.

Can I make my own taco seasoning mix?

Of course! Our delicious and easy Taco Seasoning recipe only uses simple ingredients. It is a quick blend of chili powder, cumin, garlic powder, onion powder, paprika, oregano, salt and pepper. Additionally, homemade taco spice is so much better than store bought.

Easy John Wayne Casserole Recipe

This amazing Tex-Mex casserole combines layers of ground beef, biscuits and cheese to a delicious family meal everyone will love. It has been around for decades because it's just that good!

Course Main Dish

Cuisine American, Mexican

Keyword cheesy ground beef casserole, easy ground beef casserole, john wayne casserole, taco casserole recipe

Prep Time 15

Cook Time 40

Total Time 55

Servings servings

Calories 583kcal

Author Andrea + Stef

Equipment

large skillet
kitchen spatula
mixing bowls
9x13in baking dish

Ingredients

2¼ cups Bisquick
⅔ cup water
1 lb ground beef
½ medium yellow onion diced, about 1 cup
1 red bell pepper sliced
10 oz Rotel tomatoes undrained
¼ cup taco seasoning or 1 package
½ cup sour cream plus more for serving
½ cup mayonnaise
2½ cups medium cheddar cheese shredded and divided

Optional Garnish:

chopped fresh cilantro
sour cream
diced tomatoes
sliced black olives

Instructions

Firstly grease a 9×13 casserole dish with nonstick cooking spray. Then, preheat the oven to 350 degrees Fahrenheit.
Brown ground beef and chopped onion in a large skillet over medium-high heat until no pink remains and onions have softened.
Add the taco seasoning to the meat mixture and stir well.
Then add Rotel tomatoes with all the juices and stir to combine. Set meat mixture aside.
Afterward mix together biscuit mix and water in a large bowl until a shaggy dough forms.
Then add the cheese and form a cohesive dough.
Afterward press the biscuit layer evenly into a glass baking dish.
Then add the ground beef mixture on top of the bisquick layer. Make sure to spread it out evenly.
In a separate bowl, stir together sour cream, mayonnaise, and 1 cup of grated cheese.
Then spread the sour cream mixture over the lean ground beef layer.
Top the casserole with the sliced bell peppers and the remaining cheese.
Bake in the preheated oven for 30-40 minutes, until casserole is bubbly and the cheese is melted.

Notes

You can top each slice of John Wayne casserole with a dollop of sour cream, some diced tomatoes, black olives and chopped cilantro.
Salsa, pico de gallo and guacamole are also great sides with this casserole.

Nutrition

The post Easy John Wayne Casserole Recipe appeared first on Family Dinners.

The Best 7 Layer Dip Recipe

Andrea + Stef — Fri, 20 Jan 2023 02:47:35 +0000

Make this classic creamy 7 layer bean dip for your next game day gathering, picnic or potluck, and watch it disappear before your eyes. This easy appetizer 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. You can make it as spicy or mild as you like, plus it’s gluten free and vegetarian, therefore just about everyone can enjoy it.

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.

More Delicious Dip Recipes

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

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.

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

Total Time 10

Servings 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

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

Chili Cheese Dip

Andrea + Stef — Thu, 12 Jan 2023 02:14:33 +0000

Chili cheese dip is a perfect blend of cream cheese, comforting chili and lots of gooey cheese. It only takes 10 minutes to assemble this perfectly delicious appetizer or party snack that bakes to warm and melty perfection in the oven. You can serve hot chili dip at a tailgate party, during the big game, or even at your next movie night. Moreover, it is a great addition to any Mexican themed dinner or nacho bar. Chili cheese dip tastes amazing with tortilla chips, Fritos, tostadas, crackers or veggie sticks.

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

Ingredients

You may have all of these ingredients for this chili cream cheese 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 homemade chili cheese dip you might want to read the possible variations before deciding on your ingredients.

Cheesy Chili Dip Ingredients

1 ½ cups grated sharp cheddar cheese
1 ½ cups grated Monterey Jack cheese or Pepper Jack Cheese
½ cup salsa
8 oz cream cheese (softened)
15 oz can of chili

Optional Garnish

a dollop of sour cream, chopped fresh cilantro, sliced jalapeños or black olives

Variations and Substitutions

Cheese: Substitute shredded Colby Jack cheese, mozzarella cheese, Velveeta cheese or Mexican blend cheese for the cheddar and Monterey Jack. In case you like to add some spice to your dip use Pepper Jack cheese instead.

Salsa: Use your favorite store-bought salsa or make your own. Have you tried our delicious and easy to make Salsa Recipe with Canned Tomatoes? You could even use a can of Rotel tomatoes in a pinch.

Chili: You can use any type of chili for this easy chili cheese dip recipe. Use your favorite canned chili, chili con carne, spicy chili, or homemade chili. Moreover, you can make this delicious dip vegetarian by using meatless bean chili.

Make it spicy: You can add a lot of heat to this dip by using Pepper Jack cheese, spicy chili and hot salsa. However, if you want even more spiciness, add some green chiles, chopped jalapeños, red pepper flakes, a little bit of cayenne pepper or hot sauce to taste.

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.

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 — We recommend using a pie pan or a 8×8-inch baking dish to cook this tasty dip.

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.

PREPARE: Firstly, preheat the oven to 350°F. Then combine cheeses in a small bowl.

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.

Stef says….

Another fun twist on traditional chili is Chili Mac. My family loves this perfect blend between warm spicy chili and satisfying macaroni and cheese. And the best part this 30-minute one-pot meal is easy to make and easy to clean up!

Recipe Tips

Follow these tips to make the best chili cheese dip.

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.

More Delicious Warm Dip Recipes

If you love this chili cheese dip recipe, then you’ll enjoy these other delicious warm dip recipes:

More Mexican Inspired Dip Recipes

If you love Mexican flavors as much as we do, then these easy and scrumptious dips will be perfect for your next party:

Andrea says….

In case you are not a big fan of traditional chili, try topping this cheesy dip with amazing White Chicken Chili instead.

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

What dippers should I serve with this chili cheese dip recipe?

Cheesy chili dip tastes great with tortilla chips, Fritos, tostadas, salty crackers, pita chips or toasted French bread slices. Additionally you can serve this delicious appetizer with freshly cut veggies, such as celery sticks or bell peppers, for example.

Can I add any toppings to this easy appetizer?

By all means!! We recommend adding a dollop of sour cream, freshly chopped cilantro, sliced jalapeños, green onions or black olives to the top of this nacho cheese and chili dip.

How long can this crowd-pleasing dip sit out at room temperature?

We recommend leaving this dip out at room temperature no longer than two hours. After that, in order to stay food safe, give it some time in the fridge to cool down. You can reheat leftovers later in the microwave or oven.

Is it possible to make this super bowl chili dip on the stovetop?

As a matter of fact, yes! You just need to make some slight adjustments to the recipe. The dip will no longer be layered, but turns into an all in one dip. It will be just as tasty, though. Begin by adding chili, salsa and cream cheese to a large skillet over medium heat. Stir constantly until the ingredients are hot, bubbly and thoroughly combined. Then add grated cheese and stir until all the cheese has melted. Serve with tortilla chips or spoon over hot dogs to make chili cheese dogs.

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

Cook Time 20

Total Time 30

Servings 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

The post Chili Cheese Dip appeared first on Family Dinners.

Chicken in White Wine Sauce

Andrea + Stef — Fri, 06 Jan 2023 15:59:00 +0000

If you’re looking for a chicken in a skillet meal the whole family will love then try chicken in white wine sauce. Whether you love chicken and mushrooms or not you’ll love this. This is so savory and delicious and is always a crowd pleaser.

Chicken in white wine sauce from start to finish.

There are many variations of this recipe but this is the one you should try first because it’s the best. The combination of the chicken in a skillet with white wine, butter and seasonings create the perfect combination and taste.

One of the best things about cooking this dish is that you can make it all in one pan and have less dishes to wash after dinner! That’s always a selling point for me.

What is Chicken in White Wine Sauce?

Wine sauces are traditionally associated with French cuisine. Many different types of wines can be used and the sauce may also include stock (we’re using chicken stock), mushrooms, onion, garlic, butter, vinegar, shallot and various spices. In this sauce we use all of the above except shallots and vinegar. We also add corn starch to help thicken the sauce a little.

Why You’ll Love This

Notable: incredibly flavorful and tender chicken with delicious sauce, true comfort food the whole family loves
Main Ingredients: boneless skinless chicken breast, flour, salted butter, olive oil, yellow onions, baby bella mushrooms, garlic, fresh thyme, white wine, chicken broth, cornstarch and spices
Cooking Method: stovetop
Cooking Time: 10 minutes prep time, 40 minutes cook time
Pairs well with: mashed potatoes, egg noodles, crusty bread, wild rice
Special Equipment Needed: cast iron skillet or large ovenproof skillet, instant read thermometer, wooden spoon or silicone spatula

Ingredients

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

Chicken in White Wine Ingredients

6 thin-cut boneless, skinless chicken breasts (cut on the diagonal into “cutlets”)
½ cup all-purpose flour
½ teaspoon sea salt
4 tablespoons salted butter (divided)
½ teaspoon freshly ground black pepper plus more for serving
2 tablespoons extra virgin olive oil
⅓ cup yellow onions (finely diced)
8 oz. baby bella mushrooms (wiped/rinsed clean and sliced thick)
1-2 teaspoons garlic cloves (minced)
3-4 sprigs fresh thyme
¾ cup dry white wine
1 cup chicken broth or chicken stock
1-2 tablespoons cornstarch

Optional Garnish

Fresh thyme, fresh parsley, grated parmesan cheese

Variations and Substitutions

White Wine: Any dry white wine such as Sauvignon Blanc or Pinot Grigio works well. In case you don’t want to use wine in your sauce, substitute lemon juice for the acidity in the sauce. Start by adding 2 tablespoons of lemon juice, then add more to taste.

Heavy Cream: If you want to make your sauce a bit more creamy and decadent, add a tiny bit of heavy cream.

Chicken in white wine sauce ingredients.

WHAT TO MAKE NEXT: If you loved this chicken and mushroom recipe, try our Instant Pot Beef Tips. The beef in this comfort food dinner falls apart in your mouth and the rich brown gravy with mushrooms and onions is the perfect pairing.

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Cast Iron Skillet — You can use a cast iron pan or any large skillet you prefer. I find a heavy pan works best when cooking sauces but any pan you have in your kitchen will work.

Instructions

This section shows how to cook chicken in white wine sauce 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: Firstly, slice chicken breasts into smaller “cutlets” or pound out thicker chicken breasts so that they will cook more quickly. Rinse each piece of chicken and pat dry with a paper towel. Then heat 2 tablespoons of butter and 2 tablespoons olive oil in a large skillet over medium-high heat until sizzling.

BROWN CHICKEN: Mix together flour, salt, and pepper in a shallow bowl. Then dredge each piece of chicken on both sides with flour mixture and set aside. Afterwards, place chicken breasts into the skillet in a single layer. Brown on each side (about 5 minutes per side). Cook the chicken in batches to avoid overcrowding in the pan. When chicken is golden brown on each side, remove to a plate/bowl, cover in aluminum foil and keep warm.

COOK MUSHROOMS: Add two remaining tablespoons of butter to the skillet. When melted, add the mushrooms. Then cook without disturbing for 3-4 minutes or until mushrooms are dark on one side. Afterward, stir mushrooms and continue cooking over medium heat until any liquid has been reabsorbed. The mushrooms should be browned on both sides.

MAKE SAUCE: Add minced garlic to the mushrooms and sauté 1-2 minutes longer until garlic begins to brown. Be careful not to burn. Then pour wine into pan and stir to scrape all of the browned bits off the bottom of the pan to deglaze. Simmer 1-2 minutes. Add chicken broth and thyme sprigs to the pan and bring to a boil. Simmer over medium heat for about 5 minutes.

THICKEN SAUCE: Whisk cornstarch into a few tablespoons of water until dissolved. While stirring the sauce in the skillet, drizzle the cornstarch “slurry” into the sauce and continue stirring to distribute evenly.

FINISH: Return chicken to the skillet, spoon sauce over the meat and simmer for 3-4 minutes longer, until chicken has warmed through and sauce thickens. The longer you keep the sauce over heat the thicker the sauce will be. Then garnish with additional fresh thyme, salt, and freshly ground pepper.

SERVE: Finally, serve with mashed potatoes, over noodles or rice, or with parmesan french bread to soak up all that yummy sauce.

WHAT TO MAKE NEXT: If you are looking for the perfect dessert to serve with chicken in white wine sauce then you’ll love our Blackberry Dump Cake. It only takes 10 minutes to make this scrumptious dessert everyone loves.

Stef says….

I love serving a refreshing fruity Blackberry Cocktail with this yummy dinner. Make this non-alcoholic or alcoholic. It’s so good!

Can I Make This Ahead?

This dish is best eaten right from the stove. However, you can make it up to 2 days ahead and reheat to serve. Chicken and mushroom sauce is never quite as good reheated but you can do it. Make sure to check the internal temperature of the chicken when reheating.

Recipe Tips

Follow these tips to make the best chicken in creamy white wine sauce.

Tip: Do not crowd the pan when browning the chicken. If you add all the chicken at once, the meat steams rather than sears.
Tip: Deglaze your pan properly. This step determines the quality of your sauce, because the brown bits from the bottom of the pan add all the delicious flavor.
Tip: Don’t forget to simmer your sauce for a couple of minutes after returning the meat. This allows the chicken to heat through and the flavors to blend.

What To Serve With Chicken in White Wine Sauce

We love to eat this chicken and white wine sauce recipe all by itself. But sometimes you need to serve it as a meal. Try one of these delicious recipes:

Sides: Traditionally, chicken with mushroom sauce is served with Creamy Mashed Potatoes or Pasta. It would taste great with Instant Pot Brown Rice or Instant Pot Jasmine Rice as well.

Additionally we love serving some roasted vegetables, such as Broccoli, Carrots, Asparagus or Green Beans with this main dish.

Bread: Serve chicken in mushroom sauce with crusty bread or soft dinner rolls. Garlic French Bread is made with fresh parmesan cheese and store-bought french bread. If you have extra time make Pizza Dough Garlic Knots. These delicious garlic knots are brushed with butter, seasoning and parmesan.

Salad: Pair chicken with white wine pan sauce with a fresh salad. A green salad like our fabulous Italian Salad or Asparagus Salad with Walnuts. Or even a Caprese Salad with tomatoes, mozzarella and basil.

More Chicken Recipes

In case you are looking for more good chicken recipes, here are some more good ideas on how to turn chicken thighs and chicken breasts into scrumptious dinners:

How To Store

Refrigerate: Skillet chicken and white wine sauce leftovers should be cooled to room temperature. Then store them in an airtight container or ziploc bag in the fridge for up to 3 days.

Freeze: Firstly, let the chicken cool completely. Then transfer chicken in white wine sauce leftovers to an airtight container or freezer bag. In case you are using a ziploc freezer bag, remove as much air as possible as you close the bag. Lay flat in the freezer to store.

Defrosting: The best way to thaw leftover chicken is in the refrigerator overnight.

How To Reheat

Reheat chicken and mushroom in the microwave in a microwave safe dish with a lid. Additionally, you can reheat leftovers in a saucepan on the stove over medium-high heat until the chicken’s internal temperature is 165 degrees..

Andrea says….

My favorite side dish with this rich and flavorful chicken recipe is Rice Pilaf.

Common Questions

What is white wine sauce made from?

This amazing sauce is made from dry white wine, butter, chicken broth and spice. In addition, a little bit of corn starch gives this great recipe its velvety texture.

How do you thicken a white wine sauce?

The best way to thicken the white wine sauce is with a little cornstarch. Additionally, you can also use a flour slurry. But over time as you cook the sauce it will thicken naturally as well.

How can I make chicken in white wine sauce gluten free?

This crowd pleaser is easy to make gluten free. Use your favorite gluten free flour mix (I prefer King Arthur’s Gluten Free Flour) in place of the wheat flour. You will need to also check your corn starch to make sure it is gluten free. You won’t notice any difference in taste because the other flavors are so strong.

Can I make this easy chicken recipe without mushrooms?

Yes! You can make this chicken with creamy sauce without mushrooms because it’s delicious either way. Whether you’re just out of mushrooms or you don’t like them, this easy recipe can be made without them. The sauce will still be tasty though I do prefer it with the mushrooms.

How do I serve chicken with white wine sauce?

If you’re in a rush or want less dishes to clean then serve this dish in the pan it was cooked in. If you have more time or want to make it a bit fancier transfer it to a serving dish. You can serve the chicken and sauce over rice or noodles if you prefer. I would include roasted vegetables or a side salad because you need some to balance out the protein. We made a french bread that paired perfectly with the chicken. And don’t forget the dessert and a fun cocktail because everything is better with dessert!

garlic, mushrooms, one pot meal, skillet, white wine

Chicken with White Wine Sauce Recipe

The combination of the white wine, baby bella mushrooms, butter and seasonings create the perfect savory chicken dish rich in flavor.

Course dinner, Main Dish

Cuisine American, french

Keyword chicken and mushrooms, chicken with white wine sauce, easy chicken recipe, white wine sauce recipe

Prep Time 10

Cook Time 40

Total Time 50

Servings

Calories 320kcal

Author Andrea + Stef

Equipment

Cast Iron Skillet or large skillet
meat thermometer
wooden spoon or silicone spatula

Ingredients

6 thin-cut boneless, skinless chicken breasts cut on the diagonal into "cutlets"
½ cup all-purpose flour
½ teaspoon sea salt
½ teaspoon freshly ground black pepper plus more for serving
4 tablespoons salted butter, divided
2 tablespoons olive oil extra virgin
⅓ cup finely diced yellow onions
8 oz. baby bella mushrooms wiped/rinsed clean and sliced thick
1-2 teaspoons minced garlic
3-4 sprigs fresh thyme
¾ cup dry white wine Sauvignon Blanc, etc.
1 cup chicken broth
1-2 tablespoons cornstarch

Instructions

Slice chicken breasts into smaller "cutlets" or pound out thicker chicken breasts so that they will cook more quickly. Rinse and pat dry with paper towels.
In a large skillet, heat 2 tablespoons of butter and 2 tablespoons olive oil over medium-high heat until sizzling.
Mix together flour, salt, and pepper in a shallow bowl. Dredge each piece of chicken on both sides with flour mixture and set aside.
Place floured chicken into the skillet in a single layer. Brown on each side (about 5 minutes per side). Cook the chicken in batches to avoid overcrowding in the pan. When chicken has browned on each side, remove to a plate/bowl and keep warm.
Add two remaining tablespoons of butter to the skillet. When melted, add the mushrooms and onions. Cook without disturbing for 3-4 minutes or until mushrooms are dark on one side.
Stir mushrooms and continue cooking over medium heat until any liquid has been absorbed/evaporated and the mushrooms are browned on both sides.
Add minced garlic to the mushrooms and saute 1-2 minutes longer until garlic begins to brown, but not burn.
Pour wine into pan and stir to scrape all of the brown bits off the bottom of the pan to deglaze. Simmer 1-2 minutes.
Add chicken broth and thyme sprigs to the pan and bring to a boil. Simmer over medium heat for about 5 minutes.
Whisk cornstarch into a few tablespoons of water until dissolved. While stirring the sauce in the skillet, drizzle the cornstarch "slurry" into the sauce and continue stirring to distribute evenly.
Return chicken to the skillet and simmer for 3-4 minutes longer, until chicken has warmed through and sauce thickens.
Garnish with additional fresh thyme, salt, and freshly ground pepper.
Serve with mashed potatoes, over noodles or rice, or with parmesan french bread to soak up all that yummy sauce.

Nutrition

The post Chicken in White Wine Sauce appeared first on Family Dinners.

Air Fried Fish Tacos

Andrea + Stef — Sat, 31 Dec 2022 02:26:00 +0000

Looking for some new inspiration to mix up your Taco Tuesday routine? We have found the perfect simple recipe in our mouth watering air fried fish tacos. You will love these crispy shells filled with flakey air fried tilapia, crisp veggies, fresh cheese and delicious salsa.

Impress your whole family and guests with an amazing Mexican feast by combining some of our easy to follow recipes. Homemade Air Fryer Taco Shells, Air Fried Fish, tangy Mango Habanero Salsa and creamy cilantro lime sour cream make this air fryer fish tacos recipe absolutely irresistible.

Why You’ll Love This

Notable: crispy fried fish, crunchy vegetables and mouth watering sauces create the perfect mix of textures and flavors
Main Ingredients: white fish filets, panko bread crumbs, parmesan cheese, Italian seasoning, oil, tortillas, cilantro, salsa, queso fresco, shredded cabbage, sour cream, black beans and spices
Cooking Method: air fryer
Cooking Time: 20 minutes prep time, 15 minutes cook time
Pairs well with: pico de gallo, guacamole, Mexican rice, black beans
Special Equipment Needed: air fryer, shallow dish, knife and cutting board

Ingredients

You may have all of these ingredients for this flavorful air fryer fish tacos 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 tilapia fish tacos recipe you might want to read the possible variations before deciding on your ingredients.

Air Fryer Fried Fish Ingredients

1 lb white fish fillets (cut into 1 inch strips)
½ cup panko crumbs
½ cup parmesan cheese (grated)
1 teaspoon Italian seasoning
½ tsp garlic powder
½ teaspoon paprika
½ teaspoon black pepper
¼ teaspoon salt
2 tablespoon oil

Taco Topping Ingredients

8 Air Fryer Taco Shells (or plain corn tortillas)
2 tablespoon cilantro (chopped)
½ cup Mango Habanero Salsa
½ cup Queso Fresco (or any crumbly Mexican Cheese)
½ cup shredded cabbage or crunchy slaw
½ cup Cilantro Lime Sour Cream (or plain sour cream)
½ cup Black Beans
fresh lime wedges

Variations and Substitutions

White Fish Filets: We recommend using a firm white fish that is mild in flavor such as tilapia fillet, sea bass, cod or mahi mahi filet, for example.

Bread Crumbs: Use regular panko bread crumbs or substitute Italian bread crumbs. When using Italian bread crumbs, omit the Italian seasoning.

Italian Seasoning: You can substitute plain oregano, or make your own Italian seasoning by mixing oregano, dried basil, and thyme.

Oil: We like to use oil with a high smoke point such as vegetable oil or avocado oil, for example.

Cilantro Lime Sour Cream: You can substitute your favorite lime crema. Additionally, you can simply mix some greek yogurt with lime juice, in case you prefer a healthier option.

Gluten Free Substitutions

To make your air fried fish tacos gluten free, use gluten free bread crumbs. Make sure your corn tortillas are gluten free. Some brands mix flour into corn tortillas so look for the “gluten free” label on your package.

WHAT TO MAKE NEXT: If you loved this simple recipe for yummy air fried fish tacos, then try our Sheet Pan Chicken Fajitas. You’ll love them because they are an easy and delicious one-pan meal packed with veggies, protein, and smoky chipotle flavors.

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Air Fryer – This recipe requires an air fryer. We have both this Cosori air fryer, which is wonderful, and this Cuisinart Air Fryer, which we also love. The Cuisinart also has convection oven and toaster oven capacity. You can buy an air fryer with a basket with high sides that food goes into or a tray type of machine. The trays are shallow but are usually longer and can accomodate more food in a single layer.

Instructions

This section shows how to cook crispy fish tacos in the air fryer, 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 BREADING: Firstly, combine bread crumbs, parmesan, Italian seasoning, garlic powder, paprika and black pepper in a shallow bowl.

PREPARE FISH: After brushing the fresh fish with 2 tablespoons of oil, gently roll it in the panko mixture to cover. Afterwards, put gentle pressure on the fish to make the seasoning stick to the fish, using your hands or a rolling pin. The crispy coating will stay on the fish better this way and less will fall off while cooking.

PLACE IN AIR FRYER: Then spray your air-fryer basket/tray with cooking spray to prevent fish from sticking. Place pieces of fish into the air fryer basket/tray in a single layer. Make sure there is space in between each piece of fish. Do not overcrowd the basket. You may need to cook the fish in batches. Use air fryer parchment paper to keep the fish from sticking.

AIR FRY: Cook at 400°F for 10-12 minutes or until golden brown. Cook time depends on the thickness and width of your fish pieces. Therefore check on the fish intermittently. Internal temperature should be 145°F.

SERVE: Warm the tortillas in the microwave or a skillet, or air fry them to make crispy tacos. Then place a piece of fish into your tortilla. Top with chopped cabbage, crumbled cheese, salsa, cilantro and any other toppings you choose!

WHAT TO MAKE NEXT: If you love meaty tacos as much as food truck fish tacos then you’ll love our Instant Pot Carnitas. They are tender, juicy, crispy on the outside, melt in your mouth and bursting with flavor.

Stef says….

I always add my super yummy Mango Avocado Salsa to these amazing air fryer fish tacos.

Make Ahead

If you are in a time crunch, here are a couple of ways to pre-prep fried fish tacos.

You can prepare most taco toppings in advance, then store them individually in airtight containers in the fridge. Black beans and refried beans can easily be made a day ahead. Then simply reheat when you are ready to serve the tacos. Additionally you can shred the cabbage and crumble the cheese in advance.

Most Mexican condiments like salsa and guacamole are best made fresh. However, they can be prepared a couple of hours ahead of time. The added lemon and lime juice as well as storing them in the fridge will keep them fresh until ready to serve.

Air fried fish is ready in only 16 minutes, so there is no real need to make the tilapia ahead of time. Fried fish is definitely best when eaten fresh.

Recipe Tips

Follow these tips to make the best air fried fish tacos.

Tip: Cut your fish into thin strips. Wide pieces of fried fish don’t work well in fish tacos because corn tortillas are small.
Tip: Press the bread crumb mixture into the fish. If the crumbs are falling off they’ll blow off in the air fryer.
Tip: Balance the textures in the tortilla. Fish tacos need a good mixture of crunchy, spicy and soft ingredients inside the tortilla. Cabbage works well for a crunch so don’t skip that if you’re using soft corn tortillas.

What To Serve With Air Fried Fish Tacos

We love to eat street tacos with air fried fish all by themselves. But sometimes you need to serve it as a meal. Try one of these delicious recipes:

Fish: Not in the mood to bread fish? Air fryer tilapia is another absolutely scrumptious, quick and easy option to make fish tacos with.

Mexican Condiments: Pair these air fryer baja fish tacos with homemade Pico De Gallo, Salsa with Canned Tomatoes, Mango Habanero Salsa, Guacamole, Queso Blanco ,or Cilantro Lime Sour Cream.

Sides: We love serving healthy air fryer tacos with homemade Air Fryer Taco Shells, Black Beans, Instant Pot Refried Beans, Cilantro Lime Rice or Mexican Rice.

How To Store

Refrigerate: We recommend storing all taco toppings separately in airtight containers in the fridge. Let any air fryer fried fish leftovers cool completely. Then store them in an airtight container or ziploc bag in the refrigerator for up to 3 days. Already assembled fish tacos need to be eaten right away.

More Taco Recipes

If you are also a big fan of everything taco related, her are some of our other easy and delicious Mexican inspired taco recipes:

How To Reheat

Reheating: Reheating air fried fish in the air fryer is super easy and beats reheating it in the microwave by miles. To bring your fried fish back to almost perfect crispiness, simply put your pre-cooked fish back into the air fryer and cook at 400ºF for 1-2 minutes or until heated through. Your fish fingers should once again be crunchy on the outside and soft and flaky on the inside.

Common Questions

What kind of fish can I use to make air fryer fried fish?

Any mild tasting white fish works well with this easy dinner recipe. Besides tilapia and cod, you can also try haddock, halibut, grouper, pollock, flounder or whiting.

Are air fried fish tacos healthy?

Yes, because fish cooked in the air fryer uses a lot less oil than traditional deep fried fish. Additionally, most taco toppings are fresh, cut up vegetables. Eating fish tacos therefore also provides you with a healthy serving of raw, nutritious vegetables.

Air Fried Fish Tacos Recipe

These crispy taco shells filled with battered and air fried tilapia, crunchy vegetables and delicious salsa will be a sure hit on your next taco night.

Course dinner, Main Dish

Cuisine American, Mexican

Keyword air fryer, air fryer tilapia, battered fish tacos, fish, fish tacos, habanero salsa, how to make fish tacos, tacos

Prep Time 20

Cook Time 15

Total Time 35

Servings tacos

Calories 255kcal

Author Andrea + Stef

Equipment

knife and cutting board
shallow dish
Air Fryer

Ingredients

Air Fryer Fried Fish

1 lb white fish filets cut into 1 inch strips
½ cup panko bread crumbs
½ cup parmesan cheese grated
1 teaspoon Italian seasoning
½ teaspoon garlic powder
½ teaspoon paprika
½ teaspoon black pepper
¼ teaspoon salt
2 tbsps oil high heat oil like vegetable oil or avocado oil

Taco Toppings

8 Air Fryer Fried Tortillas or plain corn tortillas
2 tbsps cilantro chopped fresh
½ cup Mango Habanero Salsa
½ cup Queso Fresco or any crumbly Mexican cheese
½ cup shredded cabbage
½ cup Cilantro Lime Sour Cream or plain sour cream
½ cup Black Beans optional

Instructions

Air Fryer Fried Fish:

Combine bread crumbs, parmesan, Italian seasoning, garlic powder, paprika and black pepper in a shallow dish.
Brush fish with oil.
Gently roll fish in the crumb mixture to coat. Press down to prevent it from falling off while cooking.
Spray the air fryer basket/tray with cooking spray or use air fryer parchment sheets. Place fish into the basket.
Cook at 400°F for 10-12 minute. Cook time depends on the thickness and width of your fish. Internal temperature should be 145°F.
Remove from the air fryer.

Make Tacos:

Warm the tortillas in the microwave or a skillet, or air fry them to make crispy tacos.
Place a piece of fish into your tortilla. Top with chopped cabbage, crumbled cheese, salsa, cilantro and any other toppings you choose!

Notes

Use your favorite type of fish. We love using our Air Fryer Fried Fish recipe.
Substitute the mango habanero salsa for pico de gallo or your favorite salsa.

Nutrition

The post Air Fried Fish Tacos appeared first on Family Dinners.

Mild Pico de Gallo Salsa (Chipotle Copycat Recipe)

Andrea + Stef — Fri, 30 Dec 2022 14:16:00 +0000

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.

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.

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.

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

Refrigeration Time 10

Total Time 20

Servings 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

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

Crockpot Ham and Bean Soup Recipe

Andrea + Stef — Thu, 10 Nov 2022 01:18:18 +0000

In case you are a big fan of soups, then this easy and delicious crockpot ham and bean soup recipe is perfect for you. It comes together in only 5 minutes and cooks to perfection all by itself in the slow cooker. This flavorful soup is packed with ham, white beans, carrots and celery is one of the best homemade soups you will ever eat. Additionally, this ham and beans recipe is the perfect way to put leftover holiday ham or turkey to good use. This soup is a real family favorite in our house and best served with crusty white bread or cornbread.

What is Slow Cooker Ham and Beans?

This delicious crockpot ham and bean soup recipe combines chicken broth with beans, carrots, celery and diced ham for a flavorful soup that everyone loves. The addition of rosemary, thyme and a hint of garlic make this ham and bean recipe especially irresistible.

Why You’ll Love This

Notable: flavorful soup full of tender ham, beans and vegetables that makes a perfect weeknight dinner
Main Ingredients: chicken broth, Great Northern beans, carrots, celery, yellow onion, garlic, ham and spices
Cooking Method: Crockpot
Nutrients: low in carbohydrates, high in fiber and protein
Cooking Time: 5 minutes prep time, 6 hours cooking time
Pairs well with: crusty bread, cornbread, garlic bread
Diets: gluten free, dairy free
Special Equipment Needed: slow cooker, knife and cutting board, ladle

Stef says….

This delicious one-pot soup is perfect for busy weeknight dinner time. Set it in the morning and come home to an amazing home cooked meal.

Ingredients

You may have all of these ingredients for this crockpot ham and bean soup 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 slow cooker ham and beans you might want to read the possible variations before deciding on your ingredients.

Slow Cooker Ham and Bean Soup Ingredients

6 cups chicken broth or chicken stock
1 pound dried Great Northern beans (rinsed)
3 large carrots (diced)
3 celery stalks (diced)
1 small yellow onion (diced)
4 cloves garlic (minced, 4 teaspoons)
½ teaspoon cracked black pepper
1 teaspoon dried rosemary
½ teaspoon dried thyme
1 bay leaf
1 large meaty ham bone (3-5 lbs.)

Optional Garnish

Fresh parsley

Variations and Substitutions

Ham: Instead of ham bone you can also use ham hock, ham shank, leftover holiday ham or diced ham steaks.

Beans: Instead of Great Northern beans you can substitute navy beans, cannellini beans, pinto beans or bean mix such as Hurts’s hambeens, for example.

Potatoes: If you like you can add diced potatoes or sweet potatoes to this hearty soup.

Bacon: For some extra flavor add some cooked bacon to this slow cooker soup.

WHAT TO MAKE NEXT: If you love this ham and bean recipe, try our Easy Chili. You’ll love it because this is a hearty ground beef chili with beans and tomatoes and just the right amount of spice.

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.

Instructions

This section shows how to cook ham and beans soup in the slow cooker, 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: Firstly, in a large crockpot, layer broth, white beans, diced carrots, diced celery, chopped onions, minced garlic, salt, pepper, rosemary, thyme and bay leaf. Then, stir to combine. Afterwards submerge the ham bone in the broth and beans.

COOK: Then, cover and cook on high until the beans are tender, about 6-8 hours.

FINISH: Remove the lid and discard the bay leaf. Afterward let the ham bone cool for a moment. Once cool enough to handle, dice any ham meat and stir it into the bean soup.

SERVE: Finally, season soup with additional salt and pepper, to taste. Then ladle into bowls, garnish with fresh parsley and serve.

WHAT TO MAKE NEXT: If you love scrumptious meat and bean dinners then you’ll love our Frito Pie With Ground Beef. This yummy, quick and easy comfort food combines perfectly seasoned beef and beans with melty cheese and crispy Frito chips.

Make Ahead

You can in fact make this soup up to 3 days ahead of time. This will give the flavors time to develop and blend even better so the soup might actually taste better the next day. Store it in the refrigerator until ready to use. Reheat in the microwave or on the stovetop.

Recipe Tips

Follow these tips to make the best crockpot ham and bean soup recipe.

Tip: Use dried beans, not canned beans, because they give the broth much more depth of flavor that cannot be achieved with canned beans.
Tip: Cut all the vegetables into approximately the same size so they are cooked through at the same time.
Tip: Use a ham bone if possible, since it enriches the soup with a ton of flavor.

What To Serve With Slow Cooker Ham and Beans Soup

We love to eat crockpot ham and beans all by themselves. But sometimes you need to serve it as a meal. Try one of these delicious recipes:

Bread: Serve easy crockpot ham and beans with Garlic French Bread made with fresh parmesan cheese and store-bought French bread. If you have extra time make Pizza Dough Garlic Knots, or homemade Cornbread Muffins. Additionally, Andrea’s Copycat Lion House Rolls also go perfectly with this dish.

Salad: Pair white bean soup with a fresh salad. A green salad like our fabulous Italian Salad or Strawberry Avocado Salad with Poppyseed Dressing. Or even a Caprese Salad with tomatoes, mozzarella and basil.

Low carb: This bean and ham soup would also taste great with Cheesy Cauliflower Breadsticks in case you want to keep it low in carbohydrates.

More Soup Recipes

Especially during the colder months there is nothing better than a steaming bowl of delicious soup. Try one of our other amazing soup recipes that work great for lunch or dinner:

How To Store

Refrigerate: Let soup cool completely. Then store leftover ham and beans in an airtight container or ziploc bag in the fridge for up to 3 days.

Freeze: Store ham and bean soup leftovers 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.

Defrosting: A great way to defrost your crockpot ham and bean soup is in the refrigerator overnight.

How To Reheat

You can reheat this delicious soup in the microwave or on the stovetop.

Andrea says….

For best results, use dry beans and ham bone. They add incredible flavor to this great recipe.

Common Questions

Can I make this soup with leftover ham?

Of course, this easy ham and bean soup works perfectly with any kind of leftover holiday hams, such as bone-in ham for example. Moreover, instead of juicy ham, you can also try this soup with leftover thanksgiving turkey.

Is it possible to make this soup on the stove top?

Yes! You can combine the ingredients for this easy soup in a dutch oven or large soup pot and simmer on the stovetop over medium low heat. However, the cooking process will still take at least 3-4 hours.

How do I give this easy slow cooker ham and bean soup a bit of spicy kick?

In case you like your soup a bit more on the spicy side, add some red pepper flakes or chili powder to this easy recipe. Additionally you can add some of your favorite hot sauce to adjust the spiciness.

Crockpot Ham and Bean Soup Recipe

Amazingly flavorful soup loaded with chopped ham, white beans and vegetables. It's an ultimate comfort food that the whole family will love.

Course Main Dish, soup

Cuisine American

Diet Gluten Free, Low Lactose

Keyword crockpot ham and bean soup recipe, crockpot ham and beans, ham and bean soup in the crockpot, slow cooker ham and beans, slow cooker ham and beans soup

Prep Time 5

Cook Time 6

Total Time 6 5

Servings servings

Calories 294kcal

Author Andrea + Stef

Equipment

crockpot
knife and cutting board
ladle

Ingredients

6 cups chicken broth
1 lb dried Great Northern beans rinsed
3 large carrots diced
3 celery stalks diced
1 small yellow onion minced
4 cloves garlic minced, 4 teaspoons
½ teaspoon cracked black pepper
1 teaspoon dried rosemary
½ teaspoon dried thyme
1 bay leaf
1 large meaty ham bone 3-5 pounds

Optional Garnish:

fresh parsley

Instructions

In a large crockpot, layer broth, beans, carrots, celery, onion, garlic, salt, pepper, rosemary, thyme and bay leaf. Stir to combine.
Submerge the ham bone in the broth and beans. Cover and cook on high until the beans are tender, about 6-8 hours.
Remove the lid and discard the bay leaf. Remove ham bone and let sit until cool for a moment.
Once cool enough to handle, dice any ham meat and stir it into the bean soup.
Season soup with additional salt and pepper, to taste. Ladle into bowls and garnish with fresh parsley. Serve.

Nutrition

The post Crockpot Ham and Bean Soup Recipe appeared first on Family Dinners.

Salsa Recipe with Canned Tomatoes

Andrea + Stef — Tue, 08 Nov 2022 03:05:00 +0000

Get ready to enjoy amazing restaurant style salsa whenever you feel like it, with this incredibly easy salsa recipe with canned tomatoes that really anyone can make. No more need to wait for a visit at your favorite Mexican restaurant, make delicious vegan salsa in only 5 minutes at home.

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

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

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.

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.

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.

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.

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

Refrigeration Time 1

Servings 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

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

Ground Beef Vegetable Soup Recipe

Andrea + Stef — Tue, 08 Nov 2022 01:21:00 +0000

This amazing ground beef vegetable soup is a staple in our meal rotation. It only takes 10 minutes of hands on cooking to make this delicious hearty soup, that is best served with crusty white bread. Besides beef, this yummy one-pot meal is packed with potatoes, celery, carrots as well as peas, corn and green beans. It is therefore a great way of introducing more vegetables to your diet. This is hands down the best vegetable soup with ground beef and your whole family will love it.

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

Ingredients

You may have all of these ingredients for this easy vegetable soup with ground beef 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 vegetable beef soup you might want to read the possible variations before deciding on your ingredients.

Ingredients

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

Variations and Substitutions

Ground beef: You can substitute ground chicken or ground turkey for the ground beef.

Broth: If you prefer, you can use chicken broth instead of beef broth.

Tomatoes: Substitute crushed canned tomatoes instead for diced tomatoes if you prefer.

Seasoning: Use Italian seasoning instead of oregano.

Noodles: Add cooked pasta to the soup if you like.

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.

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.

Dutch Oven — We love making this soup in a Dutch oven, because it perfectly cooks the beef and vegetables to tender perfection.

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.

BROWN BEEF AND VEGGIES: Firstly, in a large dutch oven over medium heat, brown the ground beef in some olive oil. When the hamburger meat is halfway cooked, add onion and celery to the pan. As soon as the beef is fully cooked, drain the excess fat. Afterwards add the garlic and sauté for 1 minute until fragrant.

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.

Recipe Tips

Follow these tips to make the best soup with vegetables and ground beef.

Tip: Make sure you brown the beef properly before adding the broth. It adds immense flavor to the soup.
Tip: Cut all your vegetables approximately the same size. That way they will all be done at the same time.
Tip: Taste the soup before serving and adjust the seasonings if necessary.

What To Serve With Ground Beef Vegetable Soup

We love to eat vegetable soup with ground beef all by itself. But sometimes you need to serve this easy dinner recipe as a complete meal. Try one of these delicious recipes:

Bread: Serve ground beef vegetable soup with crusty bread or soft dinner rolls. Garlic French Bread is made with fresh parmesan cheese and store-bought french bread. If you have extra time make delicious Copycat Lion House Rolls or Cheesy Garlic Rolls.

Salad: Pair this delicious soup with a fresh salad. A fresh green salad like our Easy Italian Salad or Strawberry Avocado Salad with poppyseed dressing. Or even a Chopped Asparagus Salad with lemon vinaigrette.

Noodles: Even though, the soup tastes great as is, it would also taste scrumptious with some cooked pasta added.

More Soup Recipes

A warm bowl of soup is the ultimate comfort food on a chilly day. We love cooking homemade soups in the Instant Pot because the meat comes out incredibly tender and the soup is done in only a couple of minutes.

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.

Andrea says….

We love soup for dinner. This vegetable soup is perfect for when you’re low on time. We also love making this potato and kale soup. It’s a family favorite.

How To Reheat

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

Common Questions

What other vegetables can I add to this soup?

You can pretty much add all your favorite veggies to this yummy beef vegetable soup recipe. You can try diced bell pepper or butternut squash, broccoli florets, cauliflower, white beans, or chopped cabbage, for example. Additionally, you can also add leafy greens, such as kale, collard greens or spinach to this hearty ground beef vegetable soup.

How do I serve this easy hamburger soup?

We love serving this healthy soup with crusty French bread, garlic bread or cheesy bread. However, you can also serve some salty cracker with it or a grilled cheese sandwich. In case you want to make this hamburger soup recipe extra special, sprinkle it with some freshly grated parmesan cheese and chopped fresh parsley. Moreover, you can add some red pepper flakes for a spicy kick.

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

Cook Time 30

Total Time 40

Servings 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

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

Easy Guacamole Recipe (No Onion)

Andrea + Stef — Fri, 21 Oct 2022 02:56:00 +0000

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.

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:

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.

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

Servings 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

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