If you’re on the hunt for a dish that’ll make your taste buds do a happy dance, look no further than Cornbread Chili Pie. It’s a Southern classic that combines two of our favorite comfort foods: spicy, savory chili and sweet, fluffy cornbread. I mean, who doesn't love cornbread and chili?!?

This simple recipe has familiar ingredients both kids and adults love. Shoot, if you have leftover homemade chili in the fridge, this recipe is an excellent way to repurpose it! It gives you chili con carne or chili pot pie vibes.

It's perfect for cozy family dinners or casual get-togethers with friends. Once you fall in love with the flavors of this one pot wonder, be sure to give my Mexican-inspired version, Jiffy Tamale Pie!

Why You'll Like this Recipe

• Easy Recipe: With simple ingredients and a straightforward steps, this chili cornbread pie is easy to prepare on busy weeknights.
• Ideal Meal Any Night of the Week: Perfect for busy weeknights or casual gatherings, this tamale pie brings the best of comfort food to your table with minimal effort. The whole family will love it!
• Hearty and Comforting Dish: The layers of cheesy, meaty goodness on top of a golden, fluffy cornbread crust make chili cornbread casserole an easy dinner guaranteed feel-good, crowd-pleaser.
• Customizable: This chili pie with cornbread has tons of flavor! You can easily adjust the level of heat and spice to suit your preferences or add extra ingredients for a personalized touch.

Ingredients

Recipe amounts and instructions in the printable recipe card at the bottom of this post. 

• Jiffy Corn Muffin Mix: Jiffy mix forms the base of the cornbread topping, providing a slightly sweet contrast to the savory filling.
• Large Egg: Helps bind the cornbread mixture together.
• Sour Cream: Adds moisture and a tangy flavor to the cornbread base.
• Canned Creamed Corn: Adds creaminess and a subtle sweetness to the cornbread mixture.
• Chopped Jarred Jalapeños (optional): Adds a touch of heat and tang to the dish.
• Butter: Adds richness and moisture to the cornbread.
• Ground Beef: Forms the base of the chili, providing a rich, hearty flavor and protein.
• Chopped Yellow Onion: Adds a sweet, savory depth to the beef mixture.
• Minced Garlic: Adds a robust, aromatic flavor.
• Chili Powder: Adds a warm, spicy kick to the chili, creating its signature flavor.
• Cumin: Provides a smoky, earthy flavor that enhances the chili's depth and richness.
• Salt: Balances the flavors of the chili, enhancing the taste of the other ingredients.
• Tomato Paste: Adds a concentrated tomato flavor and thickness to the chili, creating a rich, hearty base.
• Tomato Sauce: Provides a smooth, tangy base for the chili, complementing the spices and beef.
• Beef Broth: Adds moisture and flavor to the chili, creating a savory, rich consistency.
• Medium or Sharp Cheddar Cheese: Adds a gooey, melty layer of goodness that ties the whole dish together.
• Garnishes: Be sure to add your favorite chili toppings! Frito corn chips, hot sauce, sliced green onions, diced red onion, and sour cream add great flavor and texture.

Tools You'll Need

• Large Cast Iron Skillet (12-inch), Large Oven-Safe Skillet or 13"x9" Casserole Dish
• Medium Skillet
• Meat Chopper
• Measuring Cups and Spoons
• Cutting Board
• Chef's Knife

How to Make Cornbread Chili Pie

1. Preheat the oven to 400ºF.
2. To a mixing bowl, combine egg, creamed corn, sour cream, chopped jalapeños (if using), and Jiffy. Fold until well blended.

3. Pour the cornbread batter in a buttered 12-inch cast-iron skillet or 13”x9” pan (optional: preheat the pan on the stovetop). 

4. Bake for 20 minutes or until golden brown.
5. While the base bakes, in a large skillet on medium-high heat, crumble and cook ground beef until no longer pink. Drain the grease.
6. Stir in onion and garlic, cooking 2 minutes. 

7. Stir in chili powder, cumin, salt and tomato paste. Once combined, stir in tomato sauce and broth. Simmer on low for 8 minutes.

8. Fold in ¼ cup of the shredded cheese. 

9. Poke holes in the surface of the cooked cornbread base.

10. Top the cornbread layer with the chili mixture, spreading out evenly. Add the remaining shredded cheese over the top of the chili. Cover with aluminum foil and bake for 20 minutes. 

11. Uncover and bake 10 minutes OR broil on high 3-5 minutes, or until the cheese is browning and the filling is bubbling at the edges.
12. Remove from the oven and allow it to cool for 10 minutes (otherwise it will fall apart when serving). Garnish with Frito corn chips, sliced green onions, and sour cream for added flavor and texture.

Expert Tips and Substitutions

• Meat Substitutions: You can easily swap the ground beef for lean ground turkey or ground chicken.
• Add Beans: Beans can provide an extra dose of heartiness, flavor, and texture! Some of our favorites to add are kidney beans, black beans, and chili beans.
• Spice Level: Opt for green chilies instead of jalapeños if you want a milder cornbread crust. If you'd like a spicy beef mixture, add cayenne pepper or crushed red pepper flakes.
• Seasonings: Instead of chili powder and cumin, you can opt to use your favorite chili seasoning blend.
• Cheese Options: Besides cheddar cheese, Monterey Jack, pepper jack, and a Mexican cheese blend work great as well.
• Extra Veggies: If you’re looking to add more veggies, you can add chopped green bell pepper, canned green chiles, or spinach.

Homemade Cornbread and Swaps

If you prefer a homemade sweet cornbread base instead of Jiffy, here is an easy substitute:

• ⅔ cup all-purpose flour, ½ cup medium grind yellow cornmeal, 3 tablespoons granulated sugar, 1 tablespoon baking powder, ¼ teaspoon salt

You can substitute Jiffy Cornbread mix with another sweet brand cornbread mix. You can also use canned biscuit dough for an easy crust. In this case, you'll need a 10-12 ounce can of refrigerated biscuit dough. Quarter the biscuits then incorporate in one of these ways:

• Pour the ground beef mixture in the baking dish, top with cheese, then top with the biscuit pieces.
• Fold the biscuit dough into the sloppy Joe meat mixture, pour the mixture into the baking dish, then top with cheese.

You can swap the Jiffy Cornbread mix with a gluten-free alternative to make this dish gluten-free. Ensure your other ingredients are gluten-free as well.

What to Serve with Cornbread Chili Pie

This easy cornbread chili pie recipe is a hearty and flavorful main dish on its own, but pairing it with the right side dishes and your favorite toppings can elevate it even further. Some delicious options are a simple green salad, raw carrots and celery with ranch dressing, or Easy Cooked Vegetables!

Storage and Freezing

Leftover chili pie can be stored in an airtight container in the refrigerator for up to 3-4 days. 

Store leftovers in the freezer in an airtight container for up to 3 months. Thaw in the refrigerator before reheating. You can freeze the assembled but unbaked pie as well. Thaw in the refrigerator overnight and bake as directed. You may need to add a few extra minutes to the baking time.

Frequently Asked Questions

More Favorite Chili Recipes

• Frito Chili Casserole
• Cafeteria Chili
• Brisket Chili
• Easy Slow Cooker White Chicken Chili

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Cornbread Chili Pie

Savory chili meets sweet, tender cornbread in a single dish. Cornbread Chili Pie is perfect for family gatherings or cozy nights in!

Course Main Course

Cuisine American

Keyword beef

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 8 servings

Calories 500kcal

Ingredients

• 6 ounce box Jiffy cornmeal muffin mix
• 1 large egg whisked
• ½ cup regular or light sour cream
• ½ cup canned cream corn
• ¼ cup chopped jarred jalapeño optional
• ½ tablespoon butter
• 2 pounds ground beef
• ½ cup diced yellow onion
• 3 garlic cloves minced
• 1 ½ tablespoon chili powder
• 1 teaspoon cumin
• 2 teaspoons salt
• 6 ounce can tomato paste
• 15 ounce can tomato sauce
• 14.5 ounce can beef broth
• 8 ounces shredded cheddar cheese divided
• Garnish: Fritos corn chips, sliced green onions, sour cream

Instructions

• Preheat the oven to 400ºF.
• In a medium bowl combine egg, creamed corn, sour cream, chopped jalapeños (if using), and Jiffy. Fold until well blended. Pour into a buttered 12-inch cast-iron skillet or 13”x9”pan (optional: preheat the pan on the stovetop). 
• Bake for 20 minutes or until golden brown.
• While the base bakes, in a large skillet on medium-high heat, crumble and cook ground beef until no longer pink. Drain excess grease.
• Stir in onion and garlic, cooking 2 minutes.
• Stir in chili powder, cumin, salt and tomato paste. Once combined, stir in tomato sauce and broth. Simmer on low for 8 minutes.
• Fold in ¼ cup of the shredded cheese. 
• Poke holes in the surface of the cooked cornbread base. Top with the beef mixture, spreading out evenly. Top with the remaining shredded cheese. Cover with aluminum foil and bake for 20 minutes. 
• Uncover and bake 10 minutes OR broil on high 3-5 minutes, or until the cheese is browning and the filling is bubbling at the edges.
• Remove from the oven and allow it to cool for 10 minutes (otherwise it will fall apart when serving). Garnish as desired.

Video

Notes

Expert Tips and Substitutions

• Meat Substitutions: You can easily swap the ground beef for lean ground turkey or ground chicken.
• Add Beans: Beans can provide an extra dose of heartiness, flavor, and texture! Some of our favorites to add are kidney beans, black beans, and chili beans.
• Spice Level: Opt for green chilies instead of jalapeños if you want a milder cornbread crust. If you'd like a spicy beef mixture, add cayenne pepper or crushed red pepper flakes.
• Seasonings: Instead of chili powder and cumin, you can opt to use your favorite chili seasoning blend.
• Cheese Options: Besides cheddar cheese, Monterey Jack, pepper jack, and a Mexican cheese blend work great as well.
• Extra Veggies: If you’re looking to add more veggies, you can add chopped green bell pepper, canned green chiles, or spinach.

Nutrition

Serving: 1serving | Calories: 500kcal | Carbohydrates: 32g | Protein: 30g | Fat: 29g

The post Cornbread Chili Pie appeared first on Dinner in 321.

Say hello to your new favorite dinner recipe: Jiffy Tamale Pie. This dish takes the classic flavors of a traditional tamale and transforms them into a convenient and delicious pie that's perfect for any night of the week.

The savory beef mixture, combined with the tender cornbread base, creates a mouthwatering meal that will have everyone coming back for seconds. Easy to prepare in just one hour and incredibly satisfying, it's a go-to recipe for those nights when you want something delicious without spending hours in the kitchen. Plus it makes a great meal prep recipe that can be stored in the freezer or fridge for a busy week.

We also made sure during our recipe testing to give other options for the cornbread mixture. We provide a recipe for a homemade cornbread mix, as well as a biscuit crust, and a gluten-free cornbread option too. Read more to find out!

Once you become a fan of this casserole dinner recipe, you've GOT to try my Sloppy Joe Cornbread Casserole and Frito Chili Pie! They combine a similar sweet cornbread with your favorite flavors of the classic sloppy Joe sandwich and bowl of chili!

Why You'll Like This Recipe

• Ideal Meal Any Night of the Week: Perfect for busy weeknights or casual gatherings, this tamale pie brings the best of comfort food to your table with minimal effort. The whole family will love it!
• Easy Recipe to Make: This tamale pie with Jiffy has simple ingredients and simple steps! It's such a delicious recipe!
• Comforting and Hearty: The layers of cheesy, meaty goodness on top of a golden, fluffy cornbread crust make this easy dinner a guaranteed feel-good, crowd-pleaser.

Ingredients

Recipe amounts and instructions in the printable recipe card at the bottom of this post. 

• Jiffy Corn Muffin Mix: Jiffy mix forms the base of the cornbread topping, providing a slightly sweet contrast to the savory filling.
• Large Egg: Helps bind the cornbread mixture together.
• Light Sour Cream: Adds moisture and a tangy flavor to the cornbread base.
• Canned Creamed Corn: Adds creaminess and a subtle sweetness to the cornbread mixture.
• Chopped Jarred Jalapeños (optional): Adds a touch of heat and tang to the dish.
• Butter: Adds richness and moisture to the cornbread. It's also used for sautéing the onions and garlic, adding richness and flavor.
• Chopped Onion: Adds a sweet, savory depth to the beef mixture.
• Cumin and Chili Powder: Essential spices that provide the signature Mexican flavor.
• Minced Garlic: Adds a robust, aromatic flavor.
• Ground Beef: The main protein component, providing a hearty base for the pie.
• Red Enchilada Sauce: Adds moisture and a rich, tangy flavor to the beef mixture.
• Sliced Black Olives (optional): Adds a briny, slightly salty flavor that complements the other ingredients.
• Medium or Sharp Cheddar Cheese: Adds a gooey, melty layer of goodness that ties the whole dish together.

Laura Ashley's Tip: Feel free to swap the ground beef for ground chicken or ground turkey. These can be leaner options for this tamale pie and still so delicious!

Tools You'll Need

• Large Cast Iron Skillet (12-inch) or 13"x9" Baking Dish
• Medium Skillet
• Meat Chopper
• Measuring Cups and Spoons
• Cutting Board
• Chef's Knife

How to Make Jiffy Tamale Pie

1. Preheat the oven to 400ºF. 
2. For the cornbread layer, in a medium bowl, combine Jiffy cornmeal muffin mix, egg, sour cream, canned cream corn, and chopped jalapeños (if using). Mix until just combined.

3. Pour the mixture into a buttered 12-inch cast-iron skillet or 13"x9" baking dish. Bake in the preheated oven for 20 minutes or until golden brown. 

4. For the beef mixture, in a large skillet, heat the butter and oil over medium-high heat. Add the chopped onion and cook until softened, about 5 minutes.

5. Add the ground beef to the skillet. Crumble and cook until no longer pink. Drain any excess fat. Season with fresh garlic, cumin, chili powder and seasoning salt or salt, black pepper. Cook for another minute.

6. Carefully remove the cornbread base from the oven. Poke holes all over the surface.

7. Pour half of the can of enchilada sauce over the cornbread. Top with the beef mixture, spreading out evenly. Pour remaining enchilada sauce over the beef mixture and top with shredded cheese. 

8. Cover with aluminum foil and bake for 20 minutes. Uncover and broil on high an additional 3-5 minutes. Remove from the oven and allow to cool for 10 minutes (otherwise it will fall apart when serving). 

9. Garnish with guacamole, pico de Gallo, sour cream, and/or salsa.

Pro Tips and Substitutions

• Meat Substitutions: You can easily swap the ground beef for ground turkey or ground chicken.
• Spice Level: Opt for green chilies instead of jalapeños if you want a milder cornbread crust. If you'd like a spicy beef mixture, add cayenne pepper or crushed red pepper flakes. You can also opt for a spicy red enchilada sauce.
• Seasoning Alternatives: Taco seasoning can be used in place of cumin and chili powder.
• Cheese Options: Besides cheddar cheese, Monterey Jack, pepper jack, and a Mexican cheese blend work great as well.
• Extra Veggies: If you’re looking to add more veggies, you can add chopped green bell pepper, canned green chiles, or spinach.

Homemade Cornbread and Swaps

If you prefer a homemade sweet cornbread base instead of Jiffy, here is an easy substitute:

• ⅔ cup all-purpose flour, ½ cup medium grind yellow cornmeal, 3 tablespoons granulated sugar, 1 tablespoon baking powder, ¼ teaspoon salt

You can also substitute Jiffy Cornbread mix with another sweet brand cornbread mix.

Swap out the cornbread completely and use canned biscuit dough for an easy crust. In this case, you'll need a 10-12 ounce can of refrigerated biscuit dough. Quarter the biscuits then incorporate in one of these ways:

• Pour the ground beef mixture in the baking dish, top with cheese, then top with the biscuit pieces.
• Fold the biscuit dough into the sloppy Joe meat mixture, pour the mixture into the baking dish, then top with cheese.

Make the tamale pie gluten-free by swapping the Jiffy Cornbread mix with a gluten-free alternative to make this dish gluten-free. Ensure your enchilada sauce is gluten-free as well.

What to Serve with Jiffy Tamale Pie

This easy tamale pie recipe is a hearty and flavorful main dish on its own, but pairing it with the right side dishes and your favorite toppings can elevate it even further.

Some delicious options that complement the savory and sweet flavors of the beef tamale casserole are a simple green salad, guacamole, pico de Gallo, a dollop of sour cream, refried beans, black beans, and Mexican rice.

Storage and Freezing

• For the Fridge: Leftover beef tamale pie can be stored in an airtight container in the refrigerator for up to 3-4 days. 

• Storing in the Freezer: Store leftovers in the freezer in an airtight container for up to 3 months. Thaw in the refrigerator before reheating.
  
• Make Ahead Instructions: You can freeze the assembled but unbaked pie as well. Thaw in the refrigerator overnight and bake as directed. You may need to add a few extra minutes to the baking time.

Frequently Asked Questions

More Comforting Recipes Like This

• Frito Taco Casserole
• Crock Pot Sloppy Joes
• Jiffy Corn Casserole
• Green Enchilada Chicken Soup

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Jiffy Tamale Pie

Craving something hearty and satisfying without spending hours in the kitchen? This Jiffy Tamale Pie is the answer, where savory ground beef meets a golden cornbread crust in perfect harmony! Dinner will be easily ready on the table in just an hour.

Course Main Course

Cuisine American, Mexican

Keyword beef

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 8 Servings

Calories 279kcal

Ingredients

• 8.5 ounce box Jiffy cornmeal muffin mix
• 1 large egg
• ½ cup sour cream regular or light
• ½ cup canned creamed corn
• ¼ cup chopped jarred jalapeños optional
• 1 tablespoon butter divided
• 1 cup diced onion about 1 medium
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and Black Pepper
• 3 garlic cloves minced
• 1 pound ground beef
• 15 ounce can red enchilada sauce

Instructions

• Preheat the oven to 400ºF. 
• For the cornbread layer, in a medium bowl, combine the Jiffy cornmeal muffin mix, egg, sour cream, canned cream corn, and chopped jalapeños (if using). Mix until just combined.
• Butter a 12-inch cast-iron skillet or 13"x9" baking dish with ½ tablespoon of the butter. Pour the mixture into the prepared dish. Bake 20 minutes or until golden brown. 
• For the beef mixture, in a large skillet, heat the remaining butter over medium-high heat. Add the chopped onion and cook until softened, about 5 minutes.
• Add the ground beef to the skillet. Crumble and cook until no longer pink. Drain any excess fat. Season with fresh garlic, cumin, chili powder and seasoning salt or salt, black pepper. Cook for another minute.
• Carefully remove the cornbread base from the oven. Poke holes all over the surface.
• Pour half of the can of enchilada sauce over the cornbread. Top with the beef mixture, spreading out evenly. Pour remaining enchilada sauce over the beef mixture and top with shredded cheese. 
• Cover with aluminum foil and bake for 20 minutes. Uncover and broil on high an additional 3-5 minutes. Remove from the oven and allow to cool for 10 minutes (otherwise it will fall apart when serving). 
• Garnish with olives, guacamole, pico de Gallo, sour cream, and/or salsa.

Video

Notes

Pro Tips and Substitutions

• Meat Substitutions: You can easily swap the ground beef for ground turkey or ground chicken.
• Spice Level: Opt for green chilies instead of jalapeños if you want a milder cornbread crust. If you'd like a spicy beef mixture, add cayenne pepper or crushed red pepper flakes. You can also opt for a spicy red enchilada sauce.
• Seasoning Alternatives: Taco seasoning can be used in place of cumin and chili powder.
• Cheese Options: Besides cheddar cheese, Monterey Jack, pepper jack, and a Mexican cheese blend work great as well.
• Homemade Jiffy Alternative: If you prefer a homemade cornbread base instead of Jiffy, here is an easy substitute:
  • ⅔ cup all-purpose flour, ½ cup medium grind yellow cornmeal, 3 tablespoons granulated sugar, 1 tablespoon baking powder, ¼ teaspoon salt
• Other Crust Options: You can substitute Jiffy Cornbread mix with another brand of box of cornbread mix. You can also use canned biscuit dough for an easy sloppy joe pie crust. In this case, you'll need a 10-12 ounce can of refrigerated biscuit dough. Quarter the biscuits then incorporate in one of these ways:
  • Pour the ground beef mixture in the baking dish, top with cheese, then top with the biscuit pieces.
  • Fold the biscuit dough into the sloppy Joe meat mixture, pour the mixture into the baking dish, then top with cheese.
• Gluten Free: You can swap the Jiffy Cornbread mix with a gluten-free alternative to make this dish gluten-free. Ensure your enchilada sauce is gluten-free as well.
• Extra Veggies: If you’re looking to add more veggies, you can add chopped green bell pepper, canned green chiles, or spinach.

Nutrition

Serving: 1Serving | Calories: 279kcal | Carbohydrates: 33g | Protein: 18g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 65mg | Sodium: 1164mg | Potassium: 365mg | Fiber: 4g | Sugar: 5g | Vitamin A: 737IU | Vitamin C: 4mg | Calcium: 133mg | Iron: 4mg

The post Jiffy Tamale Pie appeared first on Dinner in 321.

Everyone loves Taco Tuesday, right?! Well this super simple, flavor-packed Taco Tater Tot Casserole makes it easy to enjoy the bold flavors of taco night...any night of the week. With ingredients you know and love, made in just one pan, this is dinner done fast and done well!

Made with seasoned beef, all your favorite taco flavors and toppings, and a layer of golden brown tater tots, this Mexican Tater Tot Casserole is a twist on traditional Taco Night that's oh so delicious and perfect for the whole family.

If you like this easy Mexican-inspired casserole, be sure to try some of our other quick and delicious dinner recipes with similar flavors. We love this Breakfast Tater Tot Casserole, these super easy and tasty Viral 4-Ingredient Taco Cups, this hearty Frito Taco Casserole, and this unique and flavor-packed Taco Pasta.

Why You'll Love This Recipe

• One Pan Wonder: This delicious casserole comes together in just one pan, making prep, cook time and clean up an absolute breeze. It's cooked and baked in the same skillet, so no need to dirty a bunch of different dishes!
• Delicious Twist on Taco Night: We all love a good Taco Tuesday or taco night. And this is a fun and new way to enjoy everyone's favorite meal, in skillet form. You get all the same flavors in an exciting new dish.
• Feeds a Crowd: Casseroles are always great to serve a family or a large group, and because this is made in one big skillet and it's customizable, it's the perfect meal to get on the table for the whole family.
• Quick and Flavorful Dinner Idea: With a handful of familiar and easy-to-find ingredients, plus a simple cooking method, this dinner comes together fast, and they're flavors everyone in the family will enjoy.

Laura Ashley's Tip: We are using ground beef in this recipe, but feel free to change up the meat! Ground chicken or turkey are also delicious in this recipe too.

Ingredients

Scroll down for specific ingredient amounts in the recipe card. 

• Ground Beef: The meat and main protein in this casserole. We like lean ground beef for it's meaty flavor and crumbled texture when it's browned. It's just like the classic taco meat everyone knows and loves!
• Onion: Yellow or sweet onion works best here but use whatever you have on hand. This aromatic adds nice flavor to the beef.
• Canned Beans: Black, pinto or charro are our favorites for this recipe. They add more fiber, protein, flavor and texture to the casserole. Use your favorite variety.
• Shoepeg or Mexicorn: With slightly smaller kernels and a touch sweeter than yellow corn, this brings a nice sweet flavor, texture and pop of color to the casserole. If you can't find shoepeg or mexicorn, canned, fresh or frozen yellow corn works perfectly too.
• Salsa: Use whatever flavor or style you prefer here. There are so many different varieties to choose from, so use your favorite. This adds a nice zip, tang, and signature taco-esque flavor to the beef mixture.
• Sour Cream: Rich, tangy, and another signature "taco night" ingredient, this gives the beef mixture a nice creamy and velvety consistency.
• Shredded Cheddar Cheese: Sharp and buttery, this makes everything melty and delicious.
• Frozen Tater Tots: Use your favorite variety from the freezer section - you can't go wrong here! Once cooked, these are crispy, golden and perfectly potatoey, making them the ideal topping for this casserole.
• Olive Oil (optional): Gives the tots an extra crispy exterior.
• Toppings: Pick and choose what you and your family like here. Fresh toppings take this taco casserole to a fresh and crunchy level. We like sliced green onions, diced tomatoes, chopped cilantro, jalapeño slices, more sour cream, and guacamole.

Tools You’ll Need

• 12-inch Cast Iron Skillet or Large Oven-Safe Skillet
• Meat Chopper
• Measuring Cups and Spoons
• Cheese Grater

How To Make Tater Tot Casserole

1. Preheat your oven to 400°F.
2. In a large oven-safe skillet over medium heat, cook and crumble ground beef until no longer pink. Drain any excess fat.
3. Stir in diced onion and 2 tablespoons taco seasoning. Cook for 2 minutes.

4. Add beans, corn, salsa, and sour cream. Stir until combined.

5. Fold in 1 ½ cups of the shredded cheese. Cook for another 2 minutes.

6. Arrange the frozen tater tots over the beef mixture in an even layer, in a circular pattern, starting with a row along the edge of the pan and working your way in. For an extra crispy crust, spritz with olive oil. Season with additional taco seasoning or salt and pepper, if desired.

7. Bake 30-35 minutes or until the tater tots are nearly golden brown. Sprinkle the remaining cheese on top and bake an additional 5-10 minutes, until the cheese is melted and bubbly.
8. Let the casserole cool for 5 minutes before serving. Garnish with green onions, cilantro, or chives. Serve taco sauce, hot sauce, additional salsa or spicy ranch on the side.

Pro Tips

• Choose The Right Pan: I recommend using a large, round, heavy oven-safe skillet to make this casserole. I like a cast iron skillet or shallow dutch oven best. They conduct and hold heat well, so everything will cook and warm through evenly. Plus, all of the ingredients fit nicely and it looks extra mouthwatering when it comes out of the oven when it's time to serve! Alternatively, you can use a 13"x9" pan. Simply make the beef base mixture in a skillet, then pour the mixture into your baking dish before topping with the tots.
• Shred Your Own Cheese: You can certainly use pre-shredded cheese for ease, but taking time to freshly hand shred your own ensures the casserole is super melty and delicious.
• Get The Tots Golden: It might take an extra 5 minutes or so, but let the tater tots get nice and golden brown before adding the rest of the cheese and toppings. A crispy, crunchy topping is the best!

Storage and Freezing

If you've got leftovers, great news! This meal is delicious the next day, too. Here are the best ways to keep them fresh and flavorful.

• Fridge: Store any leftovers in an airtight container in the refrigerator for 3-5 days. When you're ready to enjoy, reheat in a 350°F oven until warmed through. You can also rewarm in the microwave if you're in a pinch.
• Freezer: You can freeze this casserole, too! When you're ready to serve, thaw in the fridge overnight, then reheat in a 350°F oven until warm. Then simply add your favorite toppings and enjoy.

Variations and Substitutions

• Change The Protein. Ground beef is a classic taco-style meat to use here, but feel free to use whatever you like or have on hand. Ground turkey, chicken, sausage, or even a combination could work. Whatever you use will take on the delicious flavors of the seasonings you add.
• Sour Cream Tips: This one is definitely for the sour cream lovers. If you want to decrease the amount of sour cream, you can opt for more salsa and less sour cream (i.e. 1 ½ cups salsa and ½ cup sour cream). You can also substitute 1 cup of sour cream with 8 ounces softened cream cheese.
• Get Creative with Garnishes. This recipe calls for some of the signature taco toppings to garnish with, but get creative! Pickled onions, fresh cilantro, a sprinkle of cotija cheese, crunchy tortilla chips or fresh jalapeno slices would also be delicious on top. Of course, a dollop of my homemade Guacamole and Pico de Gallo and game over! SO good!
• Add More Veggies. If you're looking to bulk up your filling, or you simply want to use up some veggies you have on hand, go for it. Chopped bell peppers, mushrooms or additional beans would go perfectly in this casserole.
• Amp Up The Heat. Add in a can of diced green chilies, some chopped jalapeños, or a dash of cayenne if you're looking to really spice things up!

Frequently Asked Questions

More Delicious Casserole Recipes

• Sloppy Joe Cornbread Casserole
• Crockpot Pizza Casserole
• Old Fashioned Squash Casserole
• Swiss Chicken Stuffing Casserole

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Taco Tater Tot Casserole

This Taco Tater Tot Casserole is a total winner with family and friends, plus it's made simply in just an hour. With 10 ingredients, it has a seasoned Mexican filling on the bottom, and crunchy tater tots on top. What's not to love!

Course Main Course

Cuisine American

Keyword beef

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 day day 1 hour hour

Servings 12 servings

Calories 296kcal

Ingredients

• 1-1 ¼ pound lean ground beef
• ½ cup diced yellow or sweet onion
• 1 packet taco seasoning divided
• ½ cup canned beans (black, pinto or charro) drained and rinsed
• ½ cup shopeg corn or mexicorn drained
• 1 cup salsa
• 1 cup sour cream
• 2 cups shredded cheddar cheese divided
• 32 ounce bag frozen tater tots
• Olive Oil Spritz optional
• Optional toppings: sliced green onions, diced tomatoes, chopped cilantro, jalapeño slices, sour cream, guacamole

Instructions

• Preheat your oven to 400°F.
• In a large oven-safe skillet over medium heat, cook and crumble ground beef until no longer pink. Drain any excess fat.
• Stir in diced onion and 2 tablespoons taco seasoning. Cook for 2 minutes.
• Add beans, corn, salsa, and sour cream. Stir until combined.
• Fold in 1 ½ cups of the shredded cheese. Cook for another 2 minutes.
• Arrange the frozen tater tots over the beef mixture in an even layer, in a circular pattern, starting with a row along the edge of the pan and working your way in. For an extra crispy crust, spritz with olive oil. Season with additional taco seasoning or salt and pepper, if desired.
• Bake 30-35 minutes or until the tater tots are nearly golden brown. Sprinkle evenly on top the remaining cheese and bake an additional 5-10 minutes, or until the cheese is melted and bubbly.
• Cool 5 minutes prior to serving. Garnish with green onions, cilantro, or chives. Serve taco sauce, hot sauce, additional salsa or spicy ranch on the side.

Video

Notes

Storage: 

• • Fridge: Store any leftovers in an airtight container in the refrigerator for 3-5 days. When you're ready to enjoy, reheat in a 350°F oven until warmed through. You can also rewarm in the microwave if you're in a pinch.

• • Freezer: You can freeze this casserole, too! When you're ready to serve, thaw in the fridge overnight, then reheat in a 350°F oven until warm. Then simply add your favorite toppings and enjoy.

Substitutions:

• • • Change The Protein. Ground beef is a classic taco-style meat to use here, but feel free to use whatever you like or have on hand. Ground turkey, chicken, sausage, or even a combination could work. Whatever you use will take on the delicious flavors of the seasonings you add.
    • Sour Cream Tips: This one is definitely for the sour cream lovers. If you want to decrease the amount of sour cream, you can opt for more salsa and less sour cream (i.e. 1 ½ cups salsa and ½ cup sour cream). You can also substitute 1 cup of sour cream with 8 ounces softened cream cheese.
    • Get Creative with Garnishes. This recipe calls for some of the signature taco toppings to garnish with, but get creative! Pickled onions, fresh cilantro, a sprinkle of cotija cheese, crunchy tortilla chips or fresh jalapeno slices would also be delicious on top.
    • Add More Veggies. If you're looking to bulk up your filling, or you simply want to use up some veggies you have on hand, go for it. Chopped bell peppers, mushrooms or additional beans would go perfectly in this casserole.
    • Amp Up The Heat. Add in a can of diced green chilies, some chopped jalapeños, or a dash of cayenne if you're looking to really spice things up!

Nutrition

Calories: 296kcal | Carbohydrates: 28g | Protein: 18g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 40mg | Sodium: 881mg | Potassium: 524mg | Fiber: 4g | Sugar: 2g | Vitamin A: 499IU | Vitamin C: 8mg | Calcium: 131mg | Iron: 2mg

The post Taco Tater Tot Casserole appeared first on Dinner in 321.

Just about any dish with queso in the name is a winner, and this dish is one FOR SURE! Mixed together in one dish and a hands-off entrée for dinner, this Queso Chicken and Rice masterpiece will quickly capture your heart. If you love this recipe, you'll have to try my Southwestern Queso Chicken and Rice with smoky flair!

Whenever my friends need a quick dinner recipe that the whole family will love, I send them this queso chicken recipe. With just seven ingredients, this casserole is ready to eat in just one hour with almost no preparation time! It's an oven-baked recipe loaded with savory flavors, quick to prepare, and super delicious!

When I serve this chicken rice and queso, I am always sure to make my Easy Pico de Gallo and Homemade Guacamole to serve on the side. I love making a Mexican-inspired meal, and I have so many other recipes I hope you try. My 4 Ingredient Taco Cups, Crockpot Pork Carnitas, and Fajita Nachos are just a few of my faves!

Why You’ll Like This Recipe

• Easy Dinner Recipe: This chicken cheesy goodness is easy to make with just a few simple ingredients!
• One Pan Meal: While it bakes, you can take care of other tasks on the to-do list!
• One Hour Dinner: Dinner is ready in one hour with less than ten minutes of prep.
• High Protein: It’s full of protein and amazing flavor!
• For Queso Lovers: It has Queso…say no more! I promise, it'll be a family favorite!

Ingredients in Queso Chicken and Rice

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

• Knorr Mexican Rice: A mix that makes cooking dinner convenient and delicious! It has a mouthwatering blend of flavors!
• Chicken Broth: It’s essential to have the right liquid to rice ratio for even cooking.
• Pace Picante Sauce: Boasts a tangy and slightly sweet taste. It’s typically smoother and more liquid compared to chunky salsas and resembles a tomato-based sauce rather than a chunky condiment.
• Taco Seasoning: A ready-made blend or homemade blend both work great!
• Chicken: Boneless, skinless thighs or breasts add a boost of protein and great flavor to this queso chicken. It’s important to ensure it is prepped as noted in the recipe for even cooking.
• Mexican-Blend Cheese: Mexican blend cheese is used in a variety of Mexican and Tex-Mex dishes. It's often a blend of Monterey jack, Cheddar, Queso Quesadilla, and Asadero cheeses
• Queso Blanco Dip: A deliciously creamy and savory queso dip that serves as the “icing on the cake” for this incredible queso chicken and rice recipe! My homemade version is amazing!

Tools You’ll Need

• 13”x9” Pan
• Measuring Cups and Spoons
• Liquid Measuring Cups

How to Make Queso Chicken and Rice

1. While the oven is preheating to 350°F, season the chicken on both sides with taco seasoning. Also, make sure the chicken is not thicker than ½ inch. Thicker chicken pieces will take longer to bake.
2. In the baking dish, whisk together both rice packets, broth, salsa, and water.

4. Nestle the seasoned chicken into the rice in one even layer. Sprinkle the cheese evenly on top. TIGHTLY cover the dish with aluminum foil. This is important so that the steam doesn’t escape.

5. Bake for 1 hour, then remove the foil and cook an additional 10-15 minutes or until the chicken is cooked through and the top is slightly browned.

6. Remove the dish from the oven, and drizzle warmed queso on top.

Pro Tips and Substitutions

• Chicken Tips: Dark meat or white meat both work for the queso chicken and rice:
  • If chicken tenderloins are used, they will likely only need a total cooking time of 50 minutes covered plus 10 minutes uncovered.
  • Boneless chicken breasts or thighs will need the 1 hour covered plus 10-15 minutes uncovered. If your chicken breast or thigh is thicker than ½-inch, flatten it with a mallet or cut them in half horizontally. The USDA-safe internal temperature for chicken is 165°F.
• To Sear or Not to Sear: If you want to sear the seasoned chicken first, go ahead! Searing the chicken will give it a bit of caramelized flavor. Heat oil in a large skillet over medium high heat and sear 1-2 minutes per side. Adjust the covered oven cook time to 35 to 45 minutes.
• Extra Flavor Options: This casserole is full of flavor, but a few additional ingredients you can add for extra flavor are minced garlic, sautéed chopped bell peppers, green chiles, and sautéed chopped yellow onions.
• Homemade Taco Seasoning: If you prefer a homemade taco seasoning, here is a substitute: 1 tablespoon chili powder, ½ tablespoon cumin, ½ teaspoon onion powder, ¼ teaspoon garlic powder, ¼ teaspoon red pepper flakes, ½ teaspoon oregano, ½ teaspoon salt, ½ teaspoon black pepper.
• Optional Toppings: A squeeze of fresh lime juice adds a pop of flavor. Fresh cilantro also adds great color and freshness! Extra cheese, sour cream, diced red onion, tortilla chips, and pretty much any of your favorite taco toppings would be an excellent addition!

What to Serve with Baked Mexican Chicken

There are lots of side dish ideas to go with this incredible Mexican rice casserole. A veggie is great to lighten things up. This Epic Wedge Salad, seared easy cooked veggies, or a steamed vegetable blend are all great choices. It's also excellent with black beans, charro beans, and white or brown rice.

Plus, I always make up a batch of my easy pico de gallo, Crockpot White Queso (Queso Blanco), and homemade guacamole or 4-Ingredient Guacamole.

Storage

Allow the queso rice and chicken to cool down to room temperature before placing them in the refrigerator or freezer. Store leftovers in the refrigerator for up to 3-4 days in an airtight container or cover tightly with plastic wrap. Store leftovers in the freezer for up to 3 months in an airtight or freezer container. Thaw overnight before reheating.

Frequently Asked Questions

More Recipes Like This

• French Onion Chicken Recipe
• Southwest Queso Chicken and Rice
• 3 Ingredient Savory Rice
• Fresh Salsa

Print

Queso Chicken and Rice

Smothered with queso, this easy Queso Chicken and Rice uses just seven ingredients and is made with one dish. Chicken con queso is a flavorful Mexican-inspired casserole that is spicy, creamy, and cheesy, a weeknight dinner favorite.

Course Main Course

Cuisine American, Mexican

Keyword chicken

Prep Time 10 minutes minutes

Cook Time 1 hour hour 10 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Servings 8 Servings

Calories 430kcal

Ingredients

• 2 5.4oz packs Knorr Mexican Rice
• 14.5 oz regular or low-sodium chicken broth
• 16 oz Pace Picante Sauce or other smooth salsa
• ½ cup water
• 2-3 teaspoon taco seasoning
• 2 ½-3 lb boneless skinless chicken thighs or breasts ½-inch thick
• 1 ½ cups shredded Mexican cheese blend
• ½-3/4 cup queso blanco dip warmed

Instructions

• Preheat the oven to 350°F.
• To a 13”x9” baking dish, whisk together both Knorr rice packets, broth, salsa and water. Season chicken on both sides with taco seasoning. Place the chicken into the rice mixture and sprinkle cheese on top.
• Cover TIGHTLY with foil and bake 1 hour. Remove the foil, and bake an additional 10-15 minutes.
• Remove the dish from the oven, and drizzle warmed queso blanco dip on top.

Video

Notes

• • Dark or white meat both work for the queso chicken and rice:
    • • If chicken tenderloins are used, they will likely only need a total cook time of 50 minutes covered plus 10 minutes uncovered.
    • • Boneless chicken breasts or thighs will need the 1 hour covered plus 10-15 minutes uncovered. If your chicken breast or thigh is thicker than ½-inch, flatten it with a mallet or cut them in half horizontally. The USDA-safe internal temperature for chicken is 165°F.

• • If you want to sear the seasoned chicken first, go ahead! Searing the chicken will give it a bit of caramelized flavor. Just adjust the covered oven cook time to 35 to 45 minutes.
  • If you prefer a homemade taco seasoning, here is a substitute: 1 tablespoon chili powder, ½ tablespoon cumin, ½ teaspoon onion powder, ¼ teaspoon garlic powder, ¼ teaspoon red pepper flakes, ½ teaspoon oregano, ½ teaspoon salt, ½ teaspoon black pepper.

Nutrition

Serving: 8g | Calories: 430kcal | Carbohydrates: 46g | Protein: 29g | Fat: 14g

The post Queso Chicken and Rice appeared first on Dinner in 321.

Looking for a comforting, hearty dish that brings together the best of two classic favorites? Sloppy Joe Cornbread Casserole combines the rich, savory flavors of sloppy Joes with the sweet, crumbly goodness of hearty cornbread.

Anything Sloppy Joe takes me back to my small-town grocery store, Bob’s Supermarket where you could always catch up on the local happenings. There were only 3 aisles filled with the necessities, and the walls were lined with prized taxidermy animals (which was semi-scary but cool). When my mom put a can of Manwich in her cart, I thought it was a delicacy and that we must celebrating something special.

One night recently, it crossed my mind to make a Sloppy Joe with a sweet Southern cornbread twist. After one attempt, it was a SUCCESS! It's nostalgic and takes a Sloppy Joe to the next level! It's perfect for a family dinner, potluck, or any gathering. Another favorite sloppy Joe recipe is my Crock Pot Sloppy Joes!

Why You'll Like this Recipe

• Comforting and Hearty: The layers of cheesy, meaty goodness on top of a golden cornbread crust make this easy dinner a guaranteed feel-good, crowd-pleaser.
• Easy to Make: With simple ingredients and straightforward steps, this sloppy joe casserole recipe is a breeze to put together.
• Kid-Friendly Meal: The familiar flavors and cheesy goodness make this easy sloppy Joe casserole a hit with kids and adults alike.

Laura Ashley's Tip: We love using cornbread for this sloppy joe casserole, but you can also top it with store-bought canned biscuits for another delicious twist!

Ingredients

Scroll down for recipe amounts and instructions in the printable recipe card. 

• Egg: Helps bind the cornbread mixture together.
• Creamed Corn: Adds moisture and a slight sweetness to the cornbread.
• Sour Cream: Provides richness and a tangy flavor to the sweet cornbread.
• Jiffy Corn Muffin Mix: The base of the cornbread layer.
• Butter: Adds richness and moisture to the cornbread.
• Lean Ground Beef: The main protein for the sloppy Joe filling, providing a hearty, savory base.
• Yellow Onion: Adds sweetness and depth of flavor to the beef mixture.
• Garlic Powder: Enhances the savory flavors of the filling.
• Manwich Original Sloppy Joe Sauce: The key ingredient for the sloppy Joe filling, offering a perfect blend of tangy, sweet, and savory flavors.
• Cheddar Cheese: Adds a gooey, melty layer of goodness that ties the whole dish together.

Tools You’ll Need

• Medium Skillet
• Meat Chopper
• Measuring Cups and Spoons
• Cutting Board
• Chef's Knife
• 12-Inch Cast Iron Skillet

How to Make Sloppy Joe Cornbread Casserole

1. Place a 12-inch skillet or 13"x9" casserole dish in the oven preheating to 400ºF.
2. In a medium bowl, blend together the egg, creamed corn, sour cream, and Jiffy. Remove the baking dish from the oven. Butter or spray with non stick cooking spray. Pour in the cornbread batter into the prepared dish and spread evenly. Bake 18-20 minutes, or until golden brown.

2. For the meat topping, in a large skillet on medium-high heat, crumble and cook the ground beef until no longer pink. Drain the grease in a colander or with a paper towel, then stir in the chopped onion and seasonings. Simmer for 2 minutes.

3. Add the Manwich sauce and ½ cup water. Stir and simmer on low for 5 minutes. Fold in ¼ cup of the shredded cheese. 

4. Carefully remove the base from the oven. Poke holes in the surface of the cooked cornbread base. Pour the beef mixture on top of the cornbread and spread out evenly. Sprinkle the remaining cheese on top. Tent and cover with aluminum foil. Bake the sloppy joe pie for 20 minutes. 

5. Uncover and broil on high for an additional 3-5 minutes. Remove from the oven and allow the pie to cool for 10 minutes. This is important so that it doesn’t fall apart when you slice and serve it. For a pop of color, garnish with sliced green onions or chopped fresh parsley.

Expert Tips and Substitutions

• Homemade Sloppy Joe Sauce: Homemade Manwich sauce also works great in this recipe. Here is how I make the equivalent to 1 can. DOUBLE the amounts if using in this recipe as it calls for 2 cans:
  • In a medium bowl, whisk together the following: ¾ cup tomato sauce, ¾ cup ketchup, 2 tablespoons brown sugar or brown sugar substitute, 1 tablespoon apple cider vinegar, 1 ½ teaspoon Worcestershire sauce, 1 teaspoon yellow mustard, 1 teaspoon onion powder, ½ teaspoon salt
• Meat Substitutions: You can easily swap the ground beef for ground turkey or ground chicken. You can also make this plant-based Vegan Sloppy Joe Slider filling.
• Cheese Options: Besides cheddar, Monterey Jack, pepper jack, and a Mexican cheese blend work great as well.
• Crust Options: You can substitute Jiffy Cornbread mix with another brand of box of cornbread mix. You can also use canned biscuit dough for an easy sloppy joe pie crust. In this case, you'll need a 10-12 ounce can of refrigerated biscuit dough. Quarter the biscuits then incorporate in one of these ways:
  • Pour the ground beef mixture in the baking dish, top with cheese, then top with the biscuit pieces.
  • Fold the biscuit dough into the sloppy Joe meat mixture, pour the mixture into the baking dish, then top with cheese.
• Gluten Free: There are “no gluten-containing ingredients” in Manwich sauce per their website. You can swap the Jiffy Cornbread mix with a gluten-free alternative to make this dish gluten-free.
• Extra Veggies: If you’re looking to add more veggies, you can add chopped green bell pepper, canned green chiles, or spinach.

What to Serve with Sloppy Joe Cornbread Casserole

Sloppy Joe Cornbread Casserole is a hearty and flavorful dish on its own, but pairing it with the right side dishes can elevate your meal even further. Here are some delicious options that complement the savory and sweet flavors of the casserole:

• House Salad
• Crispy & Garlicky Green Beans
• Marinated Vegetable Salad
• Easy Cooked Vegetables
• Garlic Broccoli and Mushrooms

Storage

Manwich casserole leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.

Store in the freezer in an airtight container for up to 3 months. Thaw in the refrigerator before reheating.

More Easy Dinner Recipes

• Beef Tamale Pie
• Frito Chili Pie
• Korean Sloppy Joes

Frequently Asked Questions

Print

Sloppy Joe Cornbread Casserole

This simple Sloppy Joe Cornbread Casserole recipe is a twist on a childhood favorite. It's a budget-friendly comfort food meal the whole family will love!

Course Main Course

Cuisine American

Keyword beef

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 8 servings

Calories 500kcal

Ingredients

• 1 large egg whisked
• ½ cup can creamed corn
• ½ cup light sour cream
• 1 box Jiffy cornmeal muffin mix
• ½ tablespoon butter
• 2 pounds ground beef
• ½ cup diced yellow onion
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 15 ounce cans Manwich Original Sloppy Joe Sauce
• 8 ounces shredded cheddar cheese divided

Instructions

• Place a 12-inch cast iron skillet or 13"x9" casserole dish in the oven preheating to 400ºF.
• In a medium bowl, blend together the egg, creamed corn, sour cream, and Jiffy. Remove the baking dish from the oven. Butter or spray with non stick cooking spray. Pour in the cornbread batter into the prepared dish and spread evenly.
• Bake for 18-20 minutes or until golden brown.
• While the base bakes, in a large skillet on medium-high heat, crumble and cook ground beef until no longer pink. Drain the grease, then stir in onion and seasonings. Cook 2 minutes. Stir in Manwich sauce and ½ cup water. Simmer on low for 5 minutes, then fold in ¼ cup of the shredded cheese. 
• Poke holes in the surface of the cooked cornbread base. Top with the beef mixture, spreading out evenly. Top with the remaining shredded cheese. Cover with aluminum foil and bake for 20 minutes. 
• Uncover and broil on high an additional 3-5 minutes. Remove from the oven and allow to cool for 10 minutes (otherwise it will fall apart when serving).
• Uncover and broil on high for an additional 3-5 minutes. Remove from the oven and allow the pie to cool for 10 minutes. For a pop of color, garnish with sliced green onions or chopped fresh parsley.

Video

Notes

Expert Tips and Substitutions

• Homemade Sloppy Joe Sauce: Homemade Manwich sauce also works great in this recipe. Here is how I make the equivalent to 1 can. DOUBLE the amounts if using in this recipe
  • In a medium bowl, whisk together the following: ¾ cup tomato sauce, ¾ cup ketchup, 2 tablespoons brown sugar or brown sugar substitute, 1 tablespoon apple cider vinegar, 1 ½ teaspoon Worcestershire sauce, 1 teaspoon yellow mustard, 1 teaspoon onion powder, ½ teaspoon salt
• Meat Substitutions: You can easily swap the ground beef for ground turkey, or chicken. You can also make this plant-based Vegan Sloppy Joe Slider filling.
• Cheese Options: Besides cheddar, Monterey Jack, pepper jack, and a Mexican cheese blend work great as well.
• Crust Options: You can substitute Jiffy Cornbread mix with another brand or variety. You can also use canned biscuit dough for an easy sloppy joe pie crust. In this case, you'll need a 10-12 ounce can of refrigerated biscuit dough. Quarter the biscuits then incorporate in one of these ways:
  • Pour the meat mixture in the baking dish, top with cheese, then top with the biscuit pieces.
  • Fold the biscuit dough into the meat mixture, pour the mixture into the baking dish, then top with cheese.
• Gluten Free: There are “no gluten-containing ingredients” in Manwich sauce per their website. You can swap the Jiffy Cornbread mix with a gluten-free alternative to make this dish gluten-free.
• Extra Veggies: If you’re looking to add more veggies, you can add chopped bell peppers, canned green chiles, or spinach.

Nutrition

Serving: 1serving | Calories: 500kcal | Carbohydrates: 32g | Protein: 30g | Fat: 29g

The post Sloppy Joe Cornbread Casserole appeared first on Dinner in 321.

Every night should be Taco Night in my opinion! Especially when they're tacos filled with chicken that's been fried to crunchy, golden perfection and nestled into fresh, chewy tortillas. These Crispy Chicken Tacos are packed with flavor and texture, and they're so easy to make that you can serve them ANY night of the week.

Add all of your favorite fresh toppings and salsas, and you've got a simple and delicious weeknight winner the whole family will love. Taco-bout a delicious taco night!

If you like these easy tacos, try some of our other favorite Mexican-inspired dinner recipes. We love these Taco Cups, this Frito Taco Casserole, and these Crockpot Pork Carnitas

Why This Recipe Works

• Quick and Easy Taco Night: Taco night can seem like a project, but not with this recipe. Once you make the quick and easy fried chicken, let store-bought shortcuts be your friend. Simply assemble with fresh tortillas and toppings you've got on hand, and it's taco-time!
• A Ton of Texture in One Bite: With crispy, crunchy fried chicken, a soft and chewy tortilla, and cool, fresh toppings to bring it all together, this taco hits all of the flavor and texture notes in just one bite.
• Customizable: Tacos are so great because you can make them and top them however you'd like. Use your favorite combinations of fresh toppings and salsas for the ultimate experience!

What Kind of Chicken is Best for Frying

Chicken is great because it's extremely versatile and there are so many different options. You can really fry any type or cut of chicken, especially if you're dredging it ahead of time.

• Boneless-skinless breasts or thighs work well here, since the fried chicken will go into a taco. Just be sure to get a solid, thorough dredge before frying.
• Bone-in, skin-on chicken thighs, drumsticks or thighs work great if you're eating it like traditional fried chicken.
• White and dark meat are both great options. White breast meat is versatile and dark meat is equally delicious, plus it can be even juicier!

Ingredients

Scroll Down for Ingredient Amounts Listed in the Printable Recipe Card Below

• Boneless Skinless Chicken Breasts or Thighs: Go with breast meat if you're a white meat fan, or thighs if you prefer dark meat. Both are easy to shop for, juicy once fried, and the base of this flavorful taco recipe.
• Seasoned Flour: Used for the first step in the dredging and coating process, I like seasoned flour to give the chicken a little extra flavor. My favorite brand is Kentucky Kernel Seasoned Flour. You can season your own with a handful of dried spice, or you can purchase a pre-seasoned flour at most grocery stores
• Eggs: The key ingredient for the second step of the dredging process, beaten eggs act as a binder and the glue for the breadcrumbs that come next.
• Panko Breadcrumbs: Light and airy, and ideal for frying, panko breadcrumbs are lighter and flakier than regular breadcrumbs. Making them perfect for dredging and then frying.
• Oil: The key fat to fry the chicken in. I like using a neutral oil like vegetable or canola - something with a higher smoke point.
• Tortillas: We like flour or a corn/flour blend style of tortillas here. They're chewy and soft, and the perfect vessel to wrap up all of that crunchy fried chicken goodness.
  • Corn works well too, just be sure to warm them in a damp paper towel in the microwave first so they're pliable, or I like to char them a bit on the stove in a pan or on a griddle for some extra flavor and texture.

Tools You'll Need

• Chef's Knife 
• Shallow Dishes or Bowls 
• Large Skillet or Cast Iron Skillet
• Silicone Tongs or Fork
• Liquid Measuring Cup
• Measuring Cups

How to Make Fried Chicken Tacos

1. Create a dredging station for the chicken with 3 bowls: the first for seasoned flour, the second for whisked eggs, and the last for panko breadcrumbs.

2. Dredge the chicken pieces in the seasoned flour mixture, shaking off any excess. Dip each piece into the beaten eggs, then coat evenly with panko breadcrumbs, pressing gently to adhere. Repeat with all the chicken pieces.

3. Heat vegetable oil in a large skillet or deep fryer to 350°F. Carefully add the breaded chicken pieces in batches, making sure not to overcrowd the pan. Fry for 3-5 minutes per side, or until golden brown and cooked through. Transfer the fried chicken to a cooling rack or plate lined with paper towels to drain any excess oil.

4. To assemble the tacos, place a few pieces of fried chicken in each warmed or toasted tortilla. Top with toppings as desired.

Expert Tips and Variations

• Frying Tips: Have all of the right tools on hand to set yourself up for success!
  • A spider or metal slotted spoon is necessary to remove the chicken from the oil.
  • A sheet pan lined with a paper towel and wire rack is great to drain the chicken on.
  • Don't forget to salt your chicken immediately after removing from the oil.
• Types of Oil: Any neutral or flavorless oil works great to fry in. You want something with a high smoke point that can withstand high heat. I like vegetable, canola, avocado or grapeseed oil. Peanut oil also works great for frying, but avoid this type if you or anyone you're serving has a nut allergy.
• Oil Temperature: Be sure to get your oil to the right temperature before frying. Use a thermometer and allow it to reach 350°F before adding the chicken.
  • If you add your chicken while the oil is too cool, your chicken won't get crisp or good color, and will taste of oil. If the oil is to hot, you'll overcook the outside of the chicken before the inside is fully cooked.
• Shallow vs. Deep Fry: You can fry chicken either way, but a deep fry will ensure a completely even fry, and won't require as much handling and turning in the oil.
• Baking vs. Frying: There's nothing quite like fried chicken, but a good baked chicken recipe will do the trick too - it's still crispy, flavorful, less of a mess, and a bit lighter. Try out my recipe here: Baked Fried Chicken.

Toppings Ideas

One of the best things about tacos are the toppings!

• Lettuce: Finely shredded lettuce adds a nice, cool crunch to the taco.
• Slaw: A tangy, colorful slaw adds crunch and flavor - especially if it's dressed simply. You don't want it too wet that it weighs down the whole taco. I love a colorful one, too, with green and purple cabbage.
• Blackened Ranch Sauce: A replica of the famous Popeyes blackened ranch sauce, it's the ultimate condiment for any protein!
• Pickled Onions: These sweet pickled onions add a nice, brine-y bite to the taco. Keep extras in the fridge for sandwiches or salads.
• 4 Ingredient Guacamole: Creamy, lime-infused guacamole is the perfect addition here.
• Tropical Pico de Gallo: Fresh and fruity pico de gallo brightens up all of the flavors in the taco.
• Hot Sauce and Salsas: Use any of your favorite store-bought brands or homemade versions.
• Fresh Herbs: Fresh, earthy cilantro tops this taco off perfectly.
• Cooked Peppers and Onions: Air Fryer peppers and onions add volume, texture, and flavor. They're SUPER easy to make and done in about 10 minutes!

Storing Leftovers

It's best to eat fried chicken right away for the best texture and crunch-factor (so long, sogginess!). But if you do have leftovers, we suggest storing all taco components and ingredients separately.

Reheat your fried chicken in a 350°F oven until the skin is crisped and hot. Assemble your tacos as you normally would and enjoy!

More Mexican-Inspired Recipes

• Queso Chicken and Rice
• Taco Fiesta Bowls
• Mexican Lasagna
• Pulled Pork Enchiladas Verde

Frequently Asked Questions

Print

Fried Chicken Tacos

These Fried Chicken Tacos are the ultimate mashup recipe of Mexican-inspired tacos with American fried chicken. Top them with your favorite taco toppings like lettuce, avocado, pico de gallo, and cheese to make taco night a new level of delicious!

Course Main Course

Cuisine American, Mexican

Keyword chicken

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Calories 202kcal

Ingredients

• 1 pound boneless skinless chicken breasts or thighs
• 1 cup homemade or store-bought seasoned flour see note
• 2 large eggs
• 1 cup panko breadcrumbs
• 2 cups oil for frying
• 6 small tortillas
• Optional Fillers: shredded lettuce, diced tomatoes, sliced avocado, chopped cilantro, lime wedges, ranch sauce/dressing, salsa, guacamole, pico de Gallo, shredded cheese, sliced jalapeño

Instructions

• Create a dredging station for the chicken with 3 bowls: Bowl 1 seasoned flour, Bowl 2 whisk eggs, Bowl 3 panko breadcrumbs.
• Dredge the chicken pieces in the seasoned flour mixture, shaking off any excess. Dip each piece into the beaten eggs, then coat evenly with panko breadcrumbs, pressing gently to adhere. Repeat with all the chicken pieces.
• Heat vegetable oil in a large skillet or deep fryer to 350°F. Carefully add the breaded chicken pieces in batches, making sure not to overcrowd the pan. Fry for 3-5 minutes per side, or until golden brown and cooked through. Transfer the fried chicken to a cooling rack or plate lined with paper towels to drain any excess oil.
• To assemble the tacos, place a few pieces of fried chicken in each warmed or toasted tortilla. Top with toppings as desired.

Video

Notes

Seasoned Flour: I use a pre-seasoned store-bought flour blend called Kentucky Kernel Seasoned Flour. This is available at most grocery stores or online. You can also make a flour blend from scratch by mixing together 1 cup all-purpose flour, ½ teaspoon each salt, black pepper, paprika, garlic powder and onion powder, and ¼ teaspoon cayenne pepper (optional).

Tips: 

• • Frying Tips: Have all of the right tools on hand to set yourself up for success!
    • • A spider or metal slotted spoon is necessary to remove the chicken from the oil.
    • • A sheet pan lined with a paper towel and wire rack is great to drain the chicken on.
    • • Don't forget to salt your chicken immediately after removing from the oil.

• • Types of Oil: Any neutral or flavorless oil works great to fry in. You want something with a high smoke point that can withstand high heat. I like vegetable, canola, avocado or grapeseed oil. Peanut oil also works great for frying, but avoid this type if you or anyone you're serving has a nut allergy.

• • Oil Temperature: Be sure to get your oil to the right temperature before frying. Use a thermometer and allow it to reach 350°F before adding the chicken.
    • • If you add your chicken while the oil is too cool, your chicken won't get crisp or good color, and will taste of oil. If the oil is to hot, you'll overcook the outside of the chicken before the inside is fully cooked.

• • Shallow vs. Deep Fry: You can fry chicken either way, but a deep fry will ensure a completely even fry, and won't require as much handling and turning in the oil.

• • Baking vs. Frying: There's nothing quite like fried chicken, but a good baked chicken recipe will do the trick too - it's still crispy, flavorful, less of a mess, and a bit lighter. Try out my recipe here: Baked Fried Chicken.

Storing Tips

It's best to eat fried chicken right away for the best texture and crunch-factor (so long, sogginess!). But if you do have leftovers, we suggest storing all taco components and ingredients separately.

Reheat your fried chicken in a 350°F oven until the skin is crisped and hot. Assemble your tacos as you normally would and enjoy!

Nutrition

Calories: 202kcal | Carbohydrates: 15g | Protein: 21g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 110mg | Sodium: 332mg | Potassium: 340mg | Fiber: 1g | Sugar: 1g | Vitamin A: 113IU | Vitamin C: 1mg | Calcium: 57mg | Iron: 2mg

The post Fried Chicken Tacos appeared first on Dinner in 321.

Crock pot dinner recipes are some of our favorite at home. They make weeknights and weekends so easy and still delicious. This Slow Cooker Green Chili Chicken is one of our go-to meal prep recipes because it's a crowd-pleaser and also very versatile.

Boneless chicken thighs or breasts and cooked in store-bought salsa verde infused with warm spices. The chicken becomes melt-in-your-mouth tender and is thickened with a hint of cream cheese for lusciousness in each bite.

You can serve this crockpot chicken green chili by itself or add to tacos, enchiladas, or on top of nachos. If served on its own, customize it with your favorite toppings for a delicious bite!

Why You'll Love this Recipe

• Affordable weeknight meal. With a handful of ingredients an a protein that won't break the bank, this easy slow cooker recipe is great for a family or crowd.
• So flavorful with 7 Ingredients. You won't believe the amount of fresh flavor with a handful of ingredients.
• A meal prep dream recipe. This green chili chicken is the best to add to a salad, taco, on top of nachos, or even with an egg for breakfast.
• Customize with toppings. Just like a taco bar, we love to add different toppings to jazz up this recipe.

Laura Ashley's Tip: I thicken this slow cooker green chili chicken with cream cheese. It adds that little bit of hidden richness and creaminess to each bite.

Ingredients for Crockpot Chicken with Green Chilies

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

• Boneless skinless chicken thighs or breasts: If you want a richer meat use chicken thighs, if you want a leaner protein use breasts.
• Salsa verde: Store-bought is great here, this cilantro and tomatillo based salsa is used as the cooking liquid to make the chicken so flavorful.
• Garlic powder: Infuses the sauce with great garlic flavor.
• Ground cumin: Adds a warm spice and rich flavor to each bite.
• Cream cheese: Gives a subtle rich, creaminess to the chicken chili to elevate the flavor to another level.
• Diced green chiles: One of our favorite ingredients, adds so much fresh flavor and just a mild amount of spice!

How to Make Slow Cooker Green Chili Chicken

1. To a Crockpot, stir together half of the salsa verde, salt, garlic powder, cumin, and black pepper.

2. Once combined, fold chicken into the sauce. Cover and cook on high 3-4 hours or low 5-6 hours.

3. Transfer the chicken to a cutting board or shallow bowl. Shred with two forks.

4. Discard any residual liquid from the Crockpot, then turn the temperature to High. Add the remaining salsa verde, green chiles, and cream cheese to the Crockpot.

5. Whisk until smooth. Return the shredded chicken back to the slow cooker, and stir until combined.
6. Serve by itself or as desired.

Recipe Tips and Tricks

• Add your favorite toppings. We love to top this recipe with classic Mexican toppings like cotija cheese, avocado, hot sauce, and sour cream.
• Use leftovers in a new way! This is great as the filling to tacos or enchiladas, topper to nachos, or also delicious in the morning with a fried egg.
• Slow cooker cook time: Cook on high for 3 to 4 hours or low for 5 to 6. This cook time will make the chicken melt in your mouth and not dry out.
• Add more heat! If you like spice, add a pinch of cayenne or two, or you can choose to serve with sliced jalapeños on top!

Leftovers Instructions

Store any leftovers in an airtight container in the fridge for up to 4 days. If using the freezer, place in the same type of contaiuner and freezer for 1 to 2 months.

To reheat the crockpot chicken with green chilies, thaw any frozen containers overnight in the fridge. Reheat in the microwave for a few minutes until warmed through.

You can also reheat on the stovetop in a pot over medium-low heat until hot and simmering.

Frequently Asked Questions

More Slow Cooker Recipes

• Slow Cooker Barbecue Chicken Legs
• Crock Pot White Chicken Chili
• Crock Pot Carnitas
• Copycat Costa Vida Sweet Pork

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Slow Cooker Green Chili Chicken

This 7-ingredient Slow Cooker Green Chili Chicken is the ultimate comfort food that just takes 15 minutes to prep. The crock pot does all the cooking for you making this the ideal weeknight or meal prep dinner recipe. Customized with your favorite toppings for a delicious bite!

Course Main Course

Cuisine American, Mexican

Keyword chicken, crockpot

Prep Time 15 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 15 minutes minutes

Servings 10 servings

Calories 180kcal

Ingredients

• 2 ½-3 pounds boneless skinless chicken thighs or breasts
• 16 ounce jar salsa verde divided
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1 teaspoon ground cumin
• ½ teaspoon black pepper
• 4 ounces cream cheese
• 4 ounce can diced green chiles

Instructions

• To a Crockpot, stir together half of the salsa verde, salt, garlic powder, cumin, and black pepper.
• Once combined, fold chicken into the sauce. Cover and cook on high 3-4 hours or low 5-6 hours.
• Transfer the chicken to a cutting board or shallow bowl. Shred with two forks.
• Discard any residual liquid from the Crockpot, then turn the temperature to High. Add the remaining salsa verde, green chiles, and cream cheese to the Crockpot.
• Whisk until smooth. Return the shredded chicken back to the slow cooker, and stir until combined.
• Serve by itself or as desired.

Video

Notes

• • Add your favorite toppings. We love to top this recipe with classic Mexican toppings like cotija cheese, avocado, hot sauce, and sour cream.

• • Use leftovers in a new way! This is great as the filling to tacos or enchiladas, topper to nachos, or also delicious in the morning with a fried egg.

• • Slow cooker cook time: Cook on high for 3 to 4 hours or low for 5 to 6. This cook time will make the chicken melt in your mouth and not dry out.

• • Add more heat! If you like spice, add a pinch of cayenne or two, or you can choose to serve with sliced jalapeños on top!

Storage Notes: 

• Store any leftovers in an airtight container in the fridge for up to 4 days. If using the freezer, place in the same type of contaiuner and freezer for 1 to 2 months.

• To reheat the crockpot chicken with green chilies, thaw any frozen containers overnight in the fridge. Reheat in the microwave for a few minutes until warmed through.

• You can also reheat on the stovetop in a pot over medium-low heat until hot and simmering.

Nutrition

Calories: 180kcal | Carbohydrates: 5g | Protein: 25g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 79mg | Sodium: 810mg | Potassium: 571mg | Fiber: 0.4g | Sugar: 4g | Vitamin A: 408IU | Vitamin C: 10mg | Calcium: 32mg | Iron: 1mg

The post Slow Cooker Green Chili Chicken appeared first on Dinner in 321.

It doesn't get much easier than a recipe with 4 Ingredients and 10 minutes to prep! These fun and super yummy easy taco cups are a fun twist on traditional tacos and the perfect weeknight dinner or hand-held entertaining treat! I mean, who doesn't like the flavors of tacos?

Many moons ago, I was a Pampered Chef consultant and often made these with leftover taco meat from the Taco Ring that I would showcase at parties. I love them because they reheat well, can be made ahead of time and they're flat-out delicious!

You'll transform taco night with these flavorful taco biscuit cups! Take them to the next level with Fresh Pico de Gallo or 4-Ingredient Guacamole! They're a guaranteed crowd favorite and one the whole family will love!

Why You’ll Like This Recipe

• Easy and Fun Dinner: Taco cups are easy to make and assemble, requiring minimal preparation and cooking time.
• Flavorful: Everyone loves a dish with the flavors of tacos! The seasoned, cheesy meat and buttery crust combined with your favorite toppings is a guaranteed hit! These cheesy taco cups are fun to customize with different toppings! They're kid and adult-approved!
• Perfect Appetizer: Serve this easy appetizer at a party and there won't be one left! They're the perfect finger food for game day, a birthday party, holiday, or any special occasion.
• Quick Dinner and Convenient: You can make the filling or the whole dish ahead of time so that they're ready to pop in the oven at the end of a busy day!

What You’ll Need

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

• Lean Ground Beef: Provides protein, substance and absorbs the flavors of the taco seasoning.
• Taco Seasoning: Provides seasoning and depth of flavor to the ground beef, giving it a delicious Mexican-inspired flavor profile
• Shredded Cheese: Melts into the taco cups, creating a gooey and cheesy texture. It also helps hold the ingredients together.
• Refrigerated Biscuit Dough: Convenient and ready-to-use dough, it forms the base and outer layer of the taco cups, creating a crispy and flaky crust.

Tools You’ll Need

• Muffin Tin
• Medium Skillet
• Meat Chopper
• Large Scoop
• Tamper Tool

How to Make Taco Cups

1. First, make the taco cup filling while the oven preheats to 375°F. Crumble and cook ground beef in a large skillet on medium high heat until no longer pink. Drain or blot off any excess grease.

2. Stir in taco seasoning and 2 tablespoons of water. Simmer for 2 minutes. Turn off the heat and fold in cheese until it's melted and a cohesive mix.

3. Butter or spray with nonstick cooking spray a 12-cup muffin pan. Split 6 of the biscuits horizontally by gently peeling them apart at the middle layer. Using a tamper tool, press one of the biscuit halves in each of the muffin tins so that it covers the bottom up at the sides and forms a cup shape. Alternatively, flatten the biscuit halves with your fingers on a flat surface so that they become 4 inches in diameter, and then press them into the muffin tins.

4. Fill each muffin tin with 3-4 tablespoons of the prepared taco filling. Bake in the preheated oven 14-16 minutes, or until the cheese is melted and the edges of the biscuits are golden brown.

5. Gently run a knife around the edge of each biscuit to loosen, then transfer to a serving tray. Optional, serve with toppings.

What to Serve with Taco Biscuit Cups

Your favorite taco toppings can transform the flavors of these easy Taco Cups! Here are some treat toppers and sides:

• Perfect Guacamole or 4-Ingredient Guacamole
• Fresh Pico de Gallo
• Creamy Chipotle Sauce: subtly spicy, sweet, and a little bit tangy
• Dollop of Sour Cream
• Hot Sauce
• Taco Sauce
• Copycat Chipotle Corn Salsa
• Salsa
• Shredded Lettuce
• Chopped Onion
• Green Onions
• Queso
• Sliced Olives
• Tortilla Chips

Pro Tips and Substitutions

• Meat Substitution: Ground chicken or ground turkey can be substituted for ground beef.
• Cheese Options: Most shredded cheese will work for this recipe. Besides Pepper Jack and Colby Jack, cheddar or a Mexican cheese blend works great too!
• Dough Options: You can also use an 8oz can of crescent roll dough rolled out and cut into squares instead of biscuit dough.
• Wonton Taco Cups: You can also use 24 wonton wrappers for these cups. First layer, place one wrapper in each prepared tin. For the 2nd layer, add 1-2 tablespoons of the filling in each. Add another wonton wrapper, then the remaining filling. These Chicken Wonton Cups are perfect for meal prep and an easy and delicious go-to weeknight dinner!
• Homemade taco seasoning. A packet of taco seasoning works great, but if you prefer a homemade version, simply mix together these ingredients and adjust to your preference: 1 tbsp chili powder, ½ tbsp ground cumin, ½ tsp onion powder, ¼ tsp garlic powder, ¼ tsp red pepper flakes, ½ tsp oregano, ½ tsp salt, ½ tsp black pepper. 
• One Bite Taco Cups: Want to make this taco appetizer in a smaller size? Use 24 cup mini muffin pans instead of the standard size muffin tin. You'll need 2-10 count (7.5 ounce each) refrigerated biscuit dough containers. Split the biscuits in half and tamper in greased mini muffin tins. Make the same filling, fill the cups and bake at 400°F for 10-12 minutes. This recipe makes 40 little taco cups.

Storage & Make Ahead Instructions

Allow the taco cups to cool completely after baking. Place in an airtight container or resealable plastic bag. Refrigerate up to 3-4 days.

Alternatively, you can freeze the biscuit cups for longer storage. To freeze them, follow the same steps as above and then place the container or bag in the freezer. They can be stored in the freezer for up to 2-3 months. To use them, simply thaw them in the refrigerator overnight and then reheat them in the oven or microwave.

Frequently Asked Questions

More Taco-Inspired Recipes Like This 

• Taco Ring
• Candy Cane Taco
• Taco Lasagna
• Protein Packed Taco Pasta

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Taco Cups (4 Ingredients!)

With only 4 simple ingredients, everyone in the family will be raving about these easy, make-ahead, hand-held Taco Cups! They have a biscuit base and are topped with your favorite taco ingredients.

Course Appetizer, Main Course

Cuisine American

Keyword beef

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 12 Servings

Calories 289kcal

Ingredients

• 1 ¼-1 ½ pounds lean ground beef
• 2 tablespoons taco seasoning
• 1 ½ cups shredded Colby Jack or pepper Jack cheese
• 1 16-16.3oz can jumbo southern homestyle buttermilk biscuits

Instructions

• Preheat oven to 375°F.
• Crumble and cook ground beef in a large skillet on medium-high heat until no longer pink. Drain or blot of any excess grease. Stir in taco seasoning and 2 tablespoons water. Simmer 2 minutes.
• Turn of the heat and fold in cheese until it's melted and a cohesive mix.
• Butter or spray with nonstick spray a 12-cup muffin pan. Split 6 of the biscuits horizontally by gently peeling them apart at the middle layer. Using a tamper tool, press one of the biscuit halves in each of the muffin tins so that it covers the bottom at up the sides. Alternatively, flatten the biscuit halves with your fingers on a flat surface so that they become 4 inches in diameter, and then press into the muffin tins.
• Fill each muffin tin with 3-4 tablespoons of the prepared taco filling.
• Bake for 14-16 minutes, or until the cheese is melted and edges of biscuits are golden brown.
• Gently run a knife around the edge of each biscuit to loosen, then transfer to a serving tray. Optional, serve with toppings.

Video

Notes

• • Meat Substitution: Ground chicken or ground turkey can be substituted for ground beef.

• • Cheese Options: Most shredded cheese will work for this recipe. Besides Pepper Jack and Colby Jack, cheddar or a Mexican cheese blend works great too!

• • Dough Options: You can also use an 8oz can of crescent roll dough rolled out and cut into squares instead of biscuit dough.

• • Wonton Taco Cups: You can also use 24 wonton wrappers for these cups. First layer, place one wrapper in each prepared tin. For the 2nd layer, add 1-2 tablespoons of the filling in each. Add another wonton wrapper, then the remaining filling. These Chicken Wonton Cups are perfect for meal prep and an easy and delicious go-to weeknight dinner!

• • Homemade taco seasoning. A packet of taco seasoning works great, but if you prefer a homemade version, simply mix together these ingredients and adjust to your preference: 1 tbsp chili powder, ½ tbsp ground cumin, ½ tsp onion powder, ¼ tsp garlic powder, ¼ tsp red pepper flakes, ½ tsp oregano, ½ tsp salt, ½ tsp black pepper. 

• • One Bite Taco Cups: Want to make this taco appetizer in a smaller size? Use 24 cup mini muffin pans instead of the standard size muffin tin. You'll need 2-10 count (7.5 ounce each) refrigerated biscuit dough containers. Split the biscuits in half and tamper in greased mini muffin tins. Make the same filling, fill the cups and bake at 400°F for 10-12 minutes. This recipe makes 40 little taco cups.

Nutrition

Serving: 1taco cup | Calories: 289kcal | Carbohydrates: 14g | Protein: 14g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 432mg | Potassium: 212mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 204IU | Vitamin C: 0.2mg | Calcium: 135mg | Iron: 2mg

The post Taco Cups appeared first on Dinner in 321.

As a true Texan, queso is in my blood. We have it at every big gathering and celebration. This Crockpot White Queso is the easiest version of the cheesy dip and also my favorite thanks to all of the green chilies mixed in. It has the perfect balance of creaminess and spice plus a flair of warm Mexican spices.

With just 10 ingredients and a prep time of 15 minutes, you can just set it and forget it in your slow cooker and keep it on low heat for your whole party. We like to serve this queso blanco with a variety of toppings and dippers, like cilantro, hot sauce, chips, and crudite.

The key with a great queso is using the right cheese. American cheese is the best base thanks to it’s very melty texture. I also add another nice melting cheese like pepper Jack or Monterey Jack for a nice cheese pull.

To make sure the queso is the right consistency, be sure to add a thickener like cornstarch. Making this in the slow cooker also makes this a one pot crockpot queso dip that’s also so easy to transport to a guest’s house. Without a doubt this slow cooker queso blanco will be a crowd winning recipe that’s just so delicious.

If you're looking for other delicious queso friendly recipes, try my Queso Chicken and Rice and Southwest Queso Chicken and Rice. You won't be disappointed!

Ingredients for Queso Dip in the Crock Pot

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

• Pepper Jack cheese: A great melting cheese, studded with chilies to infuse that fresh pepper flavor. Monterey Jack also works great if you prefer no chilies.
• White American cheese: The perfect melting cheese that's mild in flavor and oh so creamy. You can also use yellow American cheese in this recipe too.
• Cornstarch: Used to thicken the queso to the classic consistency. Arrowroot powder is another substitute if you prefer not to use cornstarch.
• Evaporated milk: This is regular milk that has been heated to lose half of the water content. This makes it extra creamy almost like half and half.
• Diced green chiles: Give that quintessential queso flavor with a hint of spice.
• Canned diced jalapeños: We love adding double the chilies! Adds another great kick of heat and a bit of acidic flavor too.
• Spices: A warm and aromatic blend of garlic powder, onion powder, ground cumin, and chipotle chili pepper give this queso extra rich flavor as well as a bit of a smoky heat.
• Optional Garnishes: I love to jazz up this cheesy dip with more fresh Mexican ingredients, chopped fresh cilantro, lime wedges, sliced fresh jalapeño, sliced green onion, hot sauce, cooked and crumbled chorizo.

How to Make Crockpot White Queso

1. In a large bowl, toss the shredded pepper jack and American cheese with cornstarch until evenly coated. Pour into a 1.5 quart or larger slow cooker.

2. In the same bowl, whisk together evaporated milk, diced green chiles, jalapeños (if desired), salt, garlic powder, onion powder, cumin, and chipotle chili pepper.

3. Pour the milk mixture into the slow cooker, and stir until combined well.
4. Cook on low heat for 1-2 hours, stirring occasionally, until the cheese is completely melted and the dip is smooth and creamy.

5. Taste and adjust seasonings as desired.
6. Keep the crockpot on the warm setting, stirring every 30 minutes, to keep the queso dip creamy and warm for serving. Serve with tortilla chips or your favorite dipping accompaniments.

Recipe Tips and Tricks

• Choose the right cheese: American cheese is essential as the base here since it has a higher amount of oil in it to make the right creaminess and texture in each bite.

• Why we use Cornstarch: Use as the thickener since it dissolves so nicely into the cheese mixture. You can also use arrowroot powder, just use less.

• Add mix-ins: We love to add canned green chilies, you can also add salsa or Rotel for other great flavors.

Storage Instructions

This queso is great to serve for up to 3 hours at a party on the low setting on the slow cooker.

To store leftovers in the fridge, simply allow the dip to cool to room temperature, then place in an airtight container in the fridge for up to 5 days.

The best method for reheating is to add back to the slow cooker on low or high heat until warmed through, stirring frequently. You can also heat over low on the stove until warm and melty in consistency. Add a splash of extra milk or cream to thin as needed.

Avoid freezing leftover queso as it can change the texture.

What to Serve with Crock Pot Queso Blanco

Slow cooker white queso is great as a spread at a party. We love to serve it any time of the year with these other delicious recipes:

• Cheeseburger Crescent Ring
• Pulled Pork Enchiladas Verde
• Costa Vida Sweet Pork
• Tropical Pico de Gallo
• Loaded Nachos
• Perfect Brisket

FAQs

More Mexican-Inspired Recipes

• Queso Chicken and Rice
• Crockpot Carnitas
• 4-Ingredient Guacamole
• Taco Cups

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Crockpot White Queso (Queso Blanco)

This 10 ingredient Crockpot White Queso is the best creamy, cheesy dip studded with green chilies and seasoned with warm spices. A mouthful of fresh Mexican flavors that's the perfect appetizer for any meal or party. Plus this queso dip in the crock pot takes 15 minutes to prep and is hands-free cooking at it's finest.

Course Appetizer

Cuisine Mexican

Keyword crockpot

Prep Time 15 minutes minutes

Cook Time 2 minutes minutes

Total Time 2 hours hours 15 minutes minutes

Servings 18 serving

Calories 125kcal

Ingredients

• 8 ounces pepper Jack or Monterey Jack cheese freshly shredded
• 8 ounces white American cheese freshly shredded
• 2 tablespoons cornstarch
• 12 ounce can evaporated milk
• 4 ounce can diced green chiles drained
• 2-4 tablespoons canned diced jalapeños drained
• ½ teaspoon salt
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon cumin
• ½ teaspoon chipotle chili pepper
• Optional Garnishes: chopped fresh cilantro, lime wedges, sliced fresh jalapeño, sliced green onion, hot sauce, cooked and crumbled chorizo

Instructions

• In a large bowl, toss the shredded pepper jack and American cheese with cornstarch until evenly coated. Pour into a 1.5 quart or larger slow cooker.
• In the same bowl, whisk together evaporated milk, diced green chiles, jalapeños (if desired), salt, garlic powder, onion powder, cumin, and chipotle chili pepper.
• Pour the milk mixture into the slow cooker, and stir until combined well.
• Cook on low heat for 1-2 hours, stirring occasionally, until the cheese is completely melted and the dip is smooth and creamy.
• Taste and adjust seasonings as desired.
• Keep the crockpot on the warm setting, stirring every 30 minutes, to keep the queso dip creamy and warm for serving. Serve with tortilla chips or your favorite dipping accompaniments.

Video

Notes

Recipe Tips and Tricks

• Choose the right cheese: American cheese is essential as the base here since it has a higher amount of oil in it to make the right creaminess and texture in each bite.
• Why we use Cornstarch: Use as the thickener since it dissolves so nicely into the cheese mixture. You can also use arrowroot powder, just use less.
• Add mix-ins: We love to add canned green chilies, you can also add salsa or Rotel for other great flavors.

 

Nutrition

Calories: 125kcal | Carbohydrates: 4g | Protein: 7g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 29mg | Sodium: 396mg | Potassium: 94mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 270IU | Vitamin C: 3mg | Calcium: 278mg | Iron: 0.3mg

The post Crockpot White Queso (Queso Blanco) appeared first on Dinner in 321.

Bursting with savory goodness, these pulled pork enchiladas marry the best of everything, tender pork, zesty green enchilada sauce, and gooey melted cheese! It's simple to make with basic pantry seasonings and the slow cooker does all the work!

The star of the show is the pulled pork also called carnitas—it's tender, succulent, and infused with a ton of flavors. I give you all of the instructions to make the rich pork in the slow cooker or Instant Pot depending on how much time you have. It's the perfect meal prep carnitas recipe.

The green enchilada sauce, with its tangy tomatillo base and hint of spice, provides the perfect complement to the savory pork. And let's not forget the cheese—creamy Monterey Jack and sharp white cheddar—melting into a golden blanket of deliciousness!

This recipe yields more meat than you'll need for a baking dish of enchiladas. It can be repurposed into a second or even a third dinner! This leftover pulled pork is excellent in Easy Ramen bowls, Taco Fiesta Bowls, and this one pot, high protein Taco Pasta!

Why You'll Love this Recipe

• Versatility: This pork enchilada recipe yields more meat than what's needed for 1 dish of enchiladas. With the leftover pork, you can make more meals like tacos, ramen bowls, burritos, or burrito bowls with the leftover (just to name a few).
• Customizable Meal: These cheesy enchiladas can be made in any kind of tortilla or made into lettuce wraps. It can also be served with so many side dishes!
• Flavorful Fall-Apart Tender Meat: Pork shoulder becomes incredibly tender and flavorful as it cooks low and slow over several hours.
• Perfect Weeknight Meal or Entertaining: The whole family will love this meal and it's also excellent for hosting a large crowd. It's perfect for a busy weeknight or for special occasions like a birthday party, holiday event (especially cinco de mayo), or a potluck.

What Cut of Pork to Use

The best cut of meat for making this pork is pork shoulder or pork butt. It has a good amount of marbling and fat, which contributes to the tenderness and juiciness of the meat during the slow-cooking process. The fat slowly renders and connective tissues and collagen break down, keeping the meat moist and flavorful.

You might find them labeled as pork shoulder roast, pork butt, or Boston butt. Trim the excess fat as needed, leaving a thin layer for flavor and moisture.

Ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

• Pork shoulder: Provides protein and richness.
• Olive oil (optional...but a key step): Enhances the browning of the pork and adds a depth of flavor with the caramelization.
• Seasonings (garlic powder, onion powder, oregano, chipotle chili pepper): Enhance flavor complexity.
• Tortillas: Serves as the outer layer of the enchiladas, providing structure and a vehicle for holding the filling.
• Green enchilada sauce: The key flavor component of verde enchiladas. It's made primarily from green chilies, tomatillos, and other seasonings. It adds tanginess, spice, and a vibrant green color to the dish.
• Cilantro: Adds freshness and brightness.
• Monterey Jack Cheese and White Cheddar Cheese: These cheeses provide creaminess, richness, and a gooey texture to the enchiladas when melted.

Tools You'll Need

• 6 Quart or Larger Crockpot
• Large Skillet (optional)
• Measuring Cups and Spoons
• Liquid Measuring Cups
• 13”x9” Casserole Dish

How to Make Pulled Pork Enchiladas Verde

1. Searing the pork first is optional. If doing so, season with salt and pepper and sear 2-3 minutes per side in a large skillet over high heat.

2. To the slow cooker, add water (or chicken broth), salt, black pepper, garlic powder, onion powder, oregano, and chipotle chili powder. Whisk until blended. 

3. Add the pork to the Crockpot, turning to coat each side. Allow to cook on LOW for 8-10 hours or high for 4-6 hours or until a thermometer registers 200ºF. 

4. Preheat the oven to 350ºF. Transfer pork to a cutting board or large bowl. Remove and discard any excess fat and bone. Shred meat with 2 forks, set aside. 

5. Mix the two cheeses together. Pour ¾ cup of the enchilada sauce on the bottom of a large baking dish and pour the remaining sauce into a bowl. 
6. Assemble enchiladas starting with a tortilla, followed by ⅓ cup of the shredded meat, ¼ cup cheese, a pinch of cilantro, and 1 tablespoon of the enchilada sauce. Roll and place in a baking dish. 

7. Once all of the enchiladas are made, sprinkle pour the remaining enchilada sauce on top and spread evenly. Sprinkle on the remaining shredded cheese. Cover with aluminum foil, and bake for 35 minutes. 

8. Remove the foil and bake for an additional 15 minutes. Set the oven to broil for another 3-5 minutes or until the cheese has melted and browned.
9. Rest 5-10 minutes before serving.

Expert Tips and Substitutions

• Seasoning: The seasonings can be adjusted to personal preference. The pork gets its delicious flavor from a combination of spices, so be sure to season the meat generously and add more if desired.
• Searing the Meat: Before slow-cooking the pork, a quick sear first is optional. However, it adds flavor, and color and helps to lock in the juices.
• High vs. Low Heat: This recipe can be cooked on high or low as noted in the recipe. From personal experience, the pork yields its ideal tenderness and flavor from the low and slow method.
• Tortillas: Any type of tortilla can be used, corn tortillas, flour tortillas, corn flour mix tortillas, low-carb tortillas, whole wheat tortillas...the choice is yours.
  • Experiment with different brands to find the one that you prefer in terms of taste, texture, and quality. Thicker tortillas tend to hold up better when rolled and baked without becoming soggy. Thin or some low-carb variety tortillas may tear or become mushy during the baking process.
• Meat Substitution: You can substitute the pork with chicken if you prefer chicken enchiladas. Adjust the cook time for the meat in the crockpot as needed.

Instant Pot Pork Verde Enchiladas

You can also make this recipe In an instant pot with these easy steps:

1. Prepare the Pork: Trim any excess fat from the pork shoulder and cut it into chunks if necessary.
2. Season the Pork: Season the pork on all sides with salt and pepper.
3. Sear the Pork (Optional): Turn on the Instant Pot to "Sauté" mode and add olive oil. Once hot, sear the seasoned pork pieces until they are browned on all sides. This step is optional but adds extra flavor.
4. Pressure Cook: If you haven't already, turn off the "Sauté" mode. Add 1 cup of water to the Instant Pot and seasonings. Stir then add the seasoned pork pieces on top. Close the lid and set the valve to the sealing position. Cook on high pressure for 60-70 minutes, depending on the size of your pork shoulder.
5. Natural Release: Once the cooking cycle is complete, allow for a natural pressure release for about 10-15 minutes. Then, carefully release any remaining pressure manually.
6. Shred the Pork: Remove the pork from the Instant Pot and shred it using two forks. Discard any bones and excess fat.

What to Serve with Pulled Pork Enchiladas

My favorite side dish for these enchiladas is a simple salad with shredded lettuce, cilantro, tomatoes, lime juice, and a spicy ranch dressing. Some other excellent options are Fresh Pico de Gallo, Perfect Guacamole, Garlic Rice with Cilantro, Mexican rice, charro beans, black beans, refried beans, or roasted vegetables.

Storage and Freezing Instructions

To refrigerate leftover verde enchiladas, let them cool down to room temperature before transferring it to an airtight container. They can be refrigerated for up to 4 days.

To freeze pork enchiladas, let them cool down to room temperature before transferring it to a freezer-safe container. They can be frozen for up to 3 months.

When you're ready to enjoy the frozen enchiladas, you can reheat them directly from the freezer. Simply unwrap them from their packaging and place them in a preheated oven, covered with aluminum foil, at around 350°F. Bake for approximately 30-40 minutes or until heated through.

You can also thaw overnight and reheat in the oven for 15-20 minutes or microwave individual portions, though the texture may not be as crispy as oven-reheated enchiladas.

Frequently Asked Questions

More Delicious Slow Cooker Pork Recipes

• Easy Slow Cooker Pork Roast
• Costa Vida Sweet Pork Recipe
• Slow Cooker Country Style Pork Ribs
• Crockpot Pork Carnitas

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Pulled Pork Verde Enchiladas

These Pulled Pork Enchiladas Verde are YUMO! The pork is so tender and flavorful and will yield extra that you can repurpose in another meal such as ramen bowls, cuban sandwiches, tacos or taco salads. I give you both the slow cooker and Instant Pot recipes for the pork.

Course Main Course

Cuisine American, Mexican

Keyword crockpot, pork

Prep Time 30 minutes minutes

Cook Time 8 hours hours

Total Time 8 hours hours 30 minutes minutes

Servings 8 servings

Calories 334kcal

Ingredients

• 3 ½ pounds bone-in pork shoulder
• 2 tablespoons olive oil
• ½ cup water
• 2 teaspoons salt
• ¼ teaspoon black pepper
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• 1 teaspoon oregano
• 1 teaspoon chipotle chili pepper
• 8-10 tortillas
• 15 ounces green enchilada sauce
• ¼ cup chopped cilantro
• 6 ounces Monterey Jack cheese shredded
• 2 ounces white cheddar cheese shredded (or replace with more Monterey Jack cheese)

Instructions

• Searing the pork first is optional. If doing so, season with salt and pepper and sear 2-3 minutes per side in a large skillet over high heat.
• To the slow cooker, add water, salt, black pepper, garlic powder, onion powder, oregano, and chipotle chili powder. Whisk until blended.
• Add the pork to the Crockpot, turning to coat each side. Allow to cook on LOW for 8-10 hours or high for 4-6 hours or until a thermometer registers 200ºF. 
• Preheat the oven to 350ºF. Transfer pork to a cutting board or large bowl. Remove and discard any excess fat and bone. Shred meat with 2 forks, set aside.
• Mix the two cheeses together. Pour ¾ cup of the enchilada sauce in a 9”x13” baking dish and the remaining sauce into a bowl.
• Assemble enchiladas starting with a tortilla, followed by ⅓ cup shredded pork, ¼ cup cheese, a pinch of cilantro, and 1 tablespoon of the enchilada sauce. Roll and place in a baking dish.
• Once all of the enchiladas are made, sprinkle pour the remaining enchilada sauce on top and spread evenly. Sprinkle on the remaining shredded cheese. Cover with aluminum foil, and bake for 35 minutes. 
• Remove the foil and bake for an additional 15 minutes. Set the oven to broil for another 3-5 minutes or until the cheese has melted and browned.
• Rest 5-10 minutes before serving.

Video

Notes

• • Seasoning: The seasonings can be adjusted to personal preference. The pork gets its delicious flavor from a combination of spices, so be sure to season the meat generously and add more if desired.

• • Searing the Meat: Before slow-cooking the pork, a quick sear first is optional. However, it adds flavor, and color and helps to lock in the juices.

• • High vs. Low Heat: This recipe can be cooked on high or low as noted in the recipe. From personal experience, the pork yields its ideal tenderness and flavor from the low and slow method.

• • Tortillas: Any type of tortilla can be used, corn tortillas, flour tortillas, corn flour mix tortillas, low-carb tortillas, whole wheat tortillas...the choice is yours. Experiment with different brands to find the one that you prefer in terms of taste, texture, and quality. Thicker tortillas tend to hold up better when rolled and baked without becoming soggy. Thin or some low-carb variety tortillas may tear or become mushy during the baking process.

• • Meat Substitution: You can substitute the pork with chicken if you prefer chicken enchiladas. Adjust the cook time for the meat in the crockpot as needed.

Nutrition

Serving: 1enchilada | Calories: 334kcal | Carbohydrates: 21g | Protein: 21g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 61mg | Sodium: 1478mg | Potassium: 250mg | Fiber: 2g | Sugar: 5g | Vitamin A: 631IU | Vitamin C: 2mg | Calcium: 266mg | Iron: 2mg

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