What is Chili Cheese Dip?

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

Why You’ll Love This

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

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

Instructions

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

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

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

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

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

Make Ahead

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

Crockpot Chili Cheese Dip Instructions

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

How To Store

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

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

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

How To Reheat

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

Common Questions

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Chili Cheese Dip Recipe

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

Course Appetizer

Cuisine American, Mexican

Diet Gluten Free

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

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 10 servings

Calories 263kcal

Author Andrea + Stef

Equipment

• mixing bowls
• cooking spoon or spatula
• baking dish

Ingredients

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

Instructions

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

Notes

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

Nutrition

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

The post Chili Cheese Dip appeared first on Family Dinners.

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

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

What is Pico de Gallo?

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

Why You’ll Love This

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

Ingredients

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

Pico De Gallo Ingredients

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

Variations and Substitutions

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

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

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

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

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

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

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

Instructions

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

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

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

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

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

Make Ahead

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

Andrea says….

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

Recipe Tips

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

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

What To Serve With Mild Pico De Gallo Salsa

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

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

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

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

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

• 

  Chipotle Chicken Burrito Bowl

• 

  Easy Guacamole Recipe (No Onion)

• 

  Instant Pot Mexican Rice

• 

  Crock Pot Chipotle Chicken Tacos

How To Store

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

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

More Salsa Recipes

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

• 

  Mango Habanero Salsa Recipe

• 

  Salsa Recipe with Canned Tomatoes

Common Questions

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

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

Is chunky salsa healthy?

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

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

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

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

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

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Mild Pico de Gallo Salsa (Chipotle Copycat Recipe)

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

Course condiment, side, Side Dish, Vegetable

Cuisine American, keto, Mexican, vegan, vegetarian

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

Prep Time 10 minutes minutes

Refrigeration Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 2 cups

Calories 36kcal

Author Andrea + Stef

Equipment

• knife and cutting board

Ingredients

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

Instructions

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

Notes

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

Serving Suggestions:

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

Nutrition

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

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

What is Mexican Taco Casserole?

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

Why You’ll Love This

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

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

Instructions

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

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

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

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

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

Great Make Ahead Meal

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

How To Store

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

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

Defrosting: Thaw in the fridge overnight.

How To Reheat

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

Common Questions

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Easy Layered Ground Beef Mexican Taco Casserole Recipe

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

Course Main Dish

Cuisine American, Mexican

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

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 6 servings

Calories 563kcal

Author Andrea + Stef

Equipment

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

Ingredients

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

Optional Garnish:

• 2 fresh tomatoes diced
• ¼ cup cilantro chopped

Instructions

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

Notes

Tips: 

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

Nutrition

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

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

Ready in only 15 minutes and made without any pre-made seasoning packets, this scrumptious and keto friendly taco meat is the perfect combination of juicy beef, creamy refried beans and fresh salsa.

Beef and bean taco filling is a great quick and easy weeknight dinner, and pairs well with Air Fryer Taco Shells for an incredible Taco Tuesday meal. We have included a list of our favorite taco toppings and links to amazing recipes for guacamole, salsa and pico de gallo below. It also makes an excellent beef and bean burrito filling.

❤️ WHY YOU’LL LOVE THIS TACO FILLING RECIPE

✔️ Our recipe works great with ground beef, ground turkey or ground chicken. You can even use a vegan alternative.

✔️ It only takes 15 minutes to make this keto friendly taco meat with beans.

✔️ We don’t use any pre-packaged spice blends. Pre-packaged spice blends often include fillers and other ingredients that aren’t necessary.

✔️ This versatile and gluten free beef and bean filling can be used for tacos, nachos, burritos and more.

GROUND BEEF TACO FILLING INGREDIENTS

This section explains how to choose the best ingredients for beef and bean taco filling, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.

You may have all of these taco beef filling ingredients in your refrigerator or pantry and not need to make a trip to the grocery store. See recipe card below for ingredient amounts.

• Ground Beef: We recommend using a lean blend with 80-90% lean meat. You can also try ground turkey or chicken for this recipe.
• Water
• Chili Powder
• Cumin
• Onion Powder
• Garlic Powder
• Paprika: We used regular paprika, but if you like a bit of a smokey flavor, use smoked paprika.
• Dried Oregano
• Salt
• Black Pepper
• Cayenne Pepper
• Refried Beans: Use our easy to make Instant Pot Refried Beans or your favorite store bought brand.
• Restaurant Style Salsa: Try our super quick and delicious Restaurant Style Salsa recipe or use ready made salsa from the grocery store.

INSTRUCTIONS

This section shows how to cook easy taco meat on the stovetop, 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.

PREPARE MEAT: Brown the ground beef and then drain the grease.

🔴 TIP: Measure out spices, Combine all the measured out spices in a small bowl before you start browning the meat. This way you can take your time to measure them out exactly and won’t forget anything.

FINISH BEEF MIXTURE: First, add water and spices, then stir to combine and coat the meat with the spice mixture. Add refried beans and salsa. Stir again until well blended.

🔴 TIP: You can use this ground beef filling for many dishes, It tastes great as filling for tacos and burritos, but also as a topping for loaded beef nachos.

HOW TO MAKE BEEF TACO FILLING AHEAD

Beef and beans can be made up to 3 days in advance and stored in an airtight container in the fridge. Reheat slowly on the stove before serving it. Add a tablespoon of water to thin out, if necessary.

TIPS FOR THE BEST TACO FILLING

Follow these tips to make the best ground beef taco meat.

✔️ Use lean meat. To make sure your taco meat doesn’t end up overly greasy use ground beef with 80-90% lean meat. Drain the grease after browning.

✔️ Measure out spices. Combine all the measured out spices in a bowl before you start browning the meat. This way you can measure exactly and won’t forget anything.

✔️ Use high quality salsa. Add your favorite store bought salsa or give our delicious homemade restaurant style salsa a try.

STORAGE TIPS

Refrigerate: Ground beef taco filling can be stored in an airtight container or ziplock bag in the fridge for up to 3 days.

Freeze: Leftovers can be frozen in a freezer safe container or bag for up to 3 months.

Defrosting: Beef and beans taco filling thaws well in the refrigerator over night.

Reheat: Reheat gluten free taco filling slowly on the stove before serving it. Add a tablespoon of water to thin out, if necessary.

WHAT TO SERVE WITH TACO FILLING

Tacos are a great meal to feed a crowd. You can serve this scrumptious beef and bean taco filling with Air Fryer Taco Shells and alongside all your favorite fillings, so everyone can build their own mouthwatering taco.

We love serving our homemade taco meat with:

• Cilantro Lime Rice
• Instant Pot Mexican Rice
• Instant Pot Black Beans
• Mexican cheese blend
• Guacamole or cut up avocado
• Pico De Gallo
• Salsa: mango habanero salsa, restaurant style salsa, salsa verde
• Sour cream: cilantro lime sour cream, dairy free sour cream
• chopped lettuce
• Jalapeños
• Fresh cilantro and lime wedges

You can also use this juicy and flavorful beef and bean filling to make the world’s best Loaded Beef Nachos.

• 
  Loaded Beef Nachos
• 
  Air Fryer Taco Shells
• 
  Easy Guacamole Recipe (No Onion)
• 
  Mild Pico de Gallo Salsa (Chipotle Copycat Recipe)

FREQUENTLY ASKED QUESTIONS

For perfect results every time, here are answers to the most common questions about cooking ground beef burrito filling.

Can I make this recipe ahead of time?

Yes, you can prepare this gluten free taco filling up to 3 days in advance. It also freezes well and can be reheated on the stove.

What is the best meat to use for taco filling?

We recommend using lean ground beef. Either a 80/20 or 90/10 lean meat to fat ratio works well. To get rid of any excess fat, make sure you drain the meat after browning. If you are looking for a lighter option, try ground turkey or chicken, for example.

Are there other uses for beef and bean filling besides tacos?

Yes, this insanely delicious meat mixture also tastes amazing in burritos or on loaded beef nachos. You can use it to fill enchiladas, empanadas or even as a taco pizza topping.

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Ground Beef Taco Filling

Delicious and versatile ground beef taco filling is perfect for tacos, burritos, nachos and more.

Course Main Dish

Cuisine American, keto, Mexican

Keyword beef and bean burrito filling, beef and bean taco filling, ground beef taco filling, homemade taco meat, taco beef filling

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 8 servings

Calories 128kcal

Author Andrea + Stef

Equipment

• large skillet
• cooking spatula or spoon

Ingredients

• 1 lb lean ground beef
• 3 tablespoon water
• 2 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon cayenne pepper
• 2 cups refried beans (or one 16 ounce can)
• ½ cup restaurant style salsa

Instructions

• In a large skillet, over medium-high heat, brown the ground beef. Then drain the grease.
  
• First, add the water, chili powder, cumin, onion powder, garlic powder, paprika, oregano, salt, pepper and cayenne pepper. Stir to combine and coat the meat with all the spices.
  
• Then add refried beans and salsa. Stir until combined and heated through.
  
• Serve as a filling for tacos, burritos or topping for nachos.
  

Notes

• Try using ground turkey or chicken for this recipe.
• It makes the cooking process a lot quicker and easier if you measure out all the spices before you start browning the meat. 
• This beef and beans mixture tastes amazing on our Loaded Beef Nachos. 

Nutrition

Calories: 128kcal | Carbohydrates: 9g | Protein: 15g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 644mg | Potassium: 266mg | Fiber: 3g | Sugar: 2g | Vitamin A: 329IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 2mg

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Serve habanero mango salsa with tortilla chips as an appetizer at your next gathering and everyone will be asking for the recipe. It’s also a delicious topping for Mexican dishes like Grilled Chipotle Chicken Kebabs, Sheet Pan Chicken Fajitas or Crock Pot Chipotle Chicken Tacos for a surprising sweet twist that will make your taste buds sing.

If you love salsa, be sure to also give Stef’s mango avocado salsa a try.

WHAT IS MANGO HABANERO SALSA?

Mango habanero salsa is a classic combination of sweet and spicy. Onions, tomatoes and peppers are oven baked to a char and then blended together with lime and spices into a finely diced mixture. Then fresh, juicy mango chunks are added, offering a sweet counter balance to this medium hot salsa.

❤️ WHY YOU’LL LOVE THIS FRESH SALSA RECIPE

✔️ Only 10 minutes to prep, uses simple ingredients

✔️ It’s vegetarian, vegan, gluten-free and dairy-free

✔️ A zesty and sweet crowd pleaser, perfect for your next gathering

✔️ Crowd-pleasing appetizer or topping for Mexican dishes

INGREDIENTS

This section explains how to choose the best ingredients for mango habanero salsa, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.

You may have all of the ingredients for mango salsa in your refrigerator or pantry and not need to make a trip to the grocery store. See recipe card below for ingredient amounts.

• Tomatoes: Medium to large size tomatoes
• Peppers: Habanero peppers and jalapeno peppers
• Mango: Medium to large size, diced.
• Red Onion
• Garlic
• Cilantro
• Oil: Use avocado oil or another high heat oil
• Salt

VARIATIONS

More Heat: The salsa is medium-hot as written but add a few more habaneros for more heat.

Less Heat: Remove the seeds and ribs from the peppers for a milder salsa. (Wear gloves to avoid getting “hot” hands.)

More Sweet: For more mango flavor, add a second mango. Or, add fresh white or yellow corn. (This will also make it chunkier.)

Try Other Fruits: If you don’t have mango or are allergic, you can use pineapple or peaches as a substitute. If you want two fruits, substitute half of the mango for another fruit.

Smooth Salsa: If you want smoother salsa, include the mango (or other fruit) with the veggies when you pulse it in the food processor.

INSTRUCTIONS

This section shows how to cook mango habanero salsa, 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.

PREP: Preheat the oven to broil. Line a baking sheet with parchment paper. Wash, halve and core tomatoes, halve peppers and onion. Do not remove pepper seeds. Lay them on the baking sheet, skin side up. Brush all with high heat oil (canola oil, avocado oil).

🔴 TIP: Avoid “hot hands.” Avoid touching the seeds and ribs of the peppers, or the oils may irritate your hands. Wear gloves if needed. This is helpful if you opt to remove the seeds and ribs for a less spicy salsa.

BROIL: Set the rack in the top ⅓ of the oven and broil for about 15 minutes. Keep an eye on them. Do not leave unattended. When beginning to char, turn off oven and remove from oven.

🔴 TIP: Low on time? You can skip the broiling. The salsa will have a different flavor but still be very good.

BLEND: Put roasted vegetables, garlic and fresh cilantro into a food processor. Pulse a few times until you get the chunky consistency you want. Add the diced mango and pulse a couple times to blend.

SERVE: Transfer to a bowl and refrigerate for about 4 hours to chill and allow flavors to blend.

RECOMMENDED TOOLS

Food Processor – This recipe requires a food processor to finely dice all the ingredients. If you don’t have a food processor, you may be able to use a blender designed to handle solid food, like a Ninja, Blendtec or Vitamix blender. If you find that the ingredients get stuck to the sides of the container, use a spatula to scrape them back down near the blades periodically in order to get everything diced in uniform size.

TIPS FOR THE BEST MANGO HABANERO SALSA

Follow these tips to make the best (one of the keywords).

✔️ Use fresh vegetables and mango, not canned or frozen.

✔️ Look for char. Roast vegetables long enough to get a little char.

✔️ Need more heat? Add more habaneros! This makes a medium/hot salsa. If you want very hot add a few more habaneros.

✔️ Save the mangos for last? Do not add mangoes to the food processor when you add the other ingredients. The mangoes will pulverize very quickly.

✔️ Keep it cool. Refrigerate before eating.

STORAGE TIPS

Refrigerate: You can store mango salsa up 3 to 5 days in an airtight container in your refrigerator. Be aware that mangos will get increasingly softer over time, which may change the texture of the salsa.

Freeze: You can freeze mango salsa but doing so will change the texture and consistency. The fruit and veggies may not be as firm, and it will be more watery once it is brought back to room temperature.

Defrosting: Thaw on the counter until the salsa reaches room temperate.

WHAT TO SERVE WITH HOMEMADE SALSA

This spicy mango habanero salsa is the perfect prelude to any Mexican meal, including our Instant Pot Chicken Tortilla Soup or Grilled Chipotle Chicken Kebabs. Or use it as a tasty topping for Chicken Chipotle Burrito Bowl, Instant Pot Carnitas or Instant Pot Black Beans and Cilantro Lime Rice.

• 
  Chipotle Chicken Burrito Bowl
• 
  Crock Pot Chipotle Chicken Tacos
• 
  Instant Pot Carnitas
• 
  Air Fried Fish Tacos

MORE SPICY RECIPES

If you love love hot salsa you’ll enjoy our Air Fryer Chipotle Chicken Wings, Instant Pot Chicken Tortilla Soup and Sheet Pan Chicken Fajitas.

• 
  Air Fryer Chipotle Chicken Wings
• 
  Sheet Pan Chicken Fajitas
• 
  Instant Pot Chicken Tortilla Soup
• 
  Instant Pot Mexican Rice

FREQUENTLY ASKED QUESTIONS

For perfect results every time, here are answers to the most common questions about cooking (one of the keywords).

What does mango habanero take like?

This is a spicy and sweet combination with familiar Mexican spices, and the robust flavor of charred onions and peppers. The juicy mango flavor complements the heat of the habanero. Its sweetness balances the spice so it’s less pronounced.

What do you eat with habanero salsa?

This salsa is the perfect prelude to a delicious Mexican meal. Serve it with chips on its own and it’s a guaranteed crowd pleaser. You can also incorporate it into your entrees, chilis, casseroles or salads for an unexpected sweet and spicy kick.

Are habanero peppers considered hot?

Habanero peppers are considered extra spicy. Just like all chili peppers, habaneros get their heat from a pungent oil called capsaicin. If you’re concerned about having too much heat in your salsa, you can reduce the heat by carefully cutting away all or part of the pepper’s ribs and removing the seeds, which hold most of the capsaicin. Be sure to avoid touching the ribs and seeds with your bare fingers (use kitchen gloves) or the capsaicin oil might create a burning sensation on your hands.

Is mango habanero salsa spicy?

This is a medium heat spicy salsa. Habaneros add heat while the mango balances the heat of the peppers with a bit of sweetness. You can increase the heat by adding more peppers.

Print

Mango Habanero Salsa

This sweet and spicy mango habanero salsa is full of fresh flavor that will make your taste buds sing.

Course Appetizer

Cuisine Mexican

Keyword canned tomatoes, habanero, habanero salsa, hot salsa, mango, mango habanero salsa, mango salsa

Prep Time 10 minutes minutes

Servings 6 servings

Calories 60kcal

Author Andrea + Stef

Equipment

• 1 Food Processor

Ingredients

• 3 medium size tomatoes
• 2-3 habanero peppers
• 2 jalapeno peppers
• 1 medium/large mango diced
• ½ red onion
• 2 cloves garlic
• 3 tablespoon fresh chopped cilantro
• 1 tablespoon avocado oil
• salt to taste

Instructions

• Preheat the oven to broil.
  
• Line a large baking sheet with parchment paper.
• Slice the tomatoes in half and remove cores. Set skin side up on the baking sheet.
  
• Remove stems from the jalapeño peppers and habanero peppers. Cut in half lengthwise. Set on the baking sheet, skin side up.
• Cut onion half in half. Place on the baking sheet.
  
• Brush vegetables with oil.
  
• Set rack in the top ⅓ of the oven and broil for 15 minutes. Keep an eye on them. Do not leave unattended.
• Turn off the oven and set the pan aside to cool.
  
• Once ingredients have cooled some, put them into your food processor with the cilantro, garlic and salt. Process until the consistency you want.
  
• Add the diced mangoes and pulse the food processor until the mangoes are mixed with the rest of the salsa.
  
• Transfer to a bowl and cover. Refrigerate for about 4 hours for flavors to blend.
  

Notes

• If you are low on time, you can skip the broiling. The salsa will have a different flavor but still be very good.
• Add as many habaneros as you’d like! The salsa is medium-hot as written but add a few more habaneros for more heat.
• For more mango flavor, add a second mango.

Nutrition

Calories: 60kcal | Carbohydrates: 9g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 4mg | Potassium: 244mg | Fiber: 2g | Sugar: 7g | Vitamin A: 981IU | Vitamin C: 32mg | Calcium: 15mg | Iron: 1mg

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