Taco Soup is bold, comforting, easy to customize and always a family favorite! Ground beef and black beans fill every serving with plenty of protein while veggies offer some nutrients. This one pot soup recipe checks all the right boxes!

Stay warm with more of the best soup recipes like Chicken Dumpling Soup, Tuscan White Bean Soup and Sausage Orzo Soup.

Taco soup is one of those recipes that’s great for cleaning out your fridge/pantry! Some of my most favorite recipes are the ones where you can just toss a bunch of stuff into a pot and call it dinner.

It also helps that my family is obsessed with this taco soup recipe. I love serving it, because it’s a great way to sneak protein and nutrients into the mouths of even the most selective eaters!

Flavorful, easy, versatile, family friendly… This beef taco soup seriously satisfies.

Why we love it:

• Filling – This easy taco soup can stand on its own without a side dish. The black beans and ground beef pack it with protein and make it so filling!
• Flavorful – You may be full from just one serving of taco soup — however, it’s so flavorful you’ll go back for seconds anyways!
• One pot – Less clean-up is always a HUGE win in my kitchen. This soup recipe is easily prepared in just one pot.
• Budget-friendly – You won’t be breaking the bank to make this taco soup! Check out the ingredients below and you’ll see that they’re all nice and inexpensive.

Taco Soup Ingredients

• Ground Beef – I like to use lean ground beef since it doesn’t render as much fat when cooking. If you use higher fat beef, you may want to drain excess fat after browning.
• Black Beans – Make sure they’re thoroughly drained and rinsed before adding to the pot. Any kind of beans will work here!
• Beef Broth – Low-sodium beef broth is preferred. If you use regular beef broth, you may want to omit the additional sprinkle of salt.
• Salsa – Use your favorite brand of salsa (feel free to make it spicy)! Or, go the extra mile by using Homemade Salsa.
• Veggies – I love using a medley of onions, corn, and bell peppers in this recipe, but feel free to experiment and add some extras from the fridge.
• Seasonings – All you need is a sprinkle of salt and some taco seasoning to create the very best flavor!

How to make Taco Soup

Take a quick look at how I make the BEST taco soup recipe! Scroll to the bottom of this page for more detailed instructions and ingredients.

• Add the beef, onions, and peppers to a pot over medium heat.
• Once the beef is cooked, stir in the remaining ingredients and cook over medium heat for about 15 minutes. Stir often.

Taco Soup Variations and Substitutions

• Make it creamy: When I’m serving this to my kids, I stir in some heavy cream to cool it off and reduce the spice.
• Thicken it: You can stir in some tomato sauce or crushed tomatoes for a thicker soup.
• Add in additional veggies: Mushrooms, peppers, spinach, or whatever you think you’d like to eat in your taco soup!
• Add rice: Add in some quick rice and simmer for 5-10 minutes, or long grain rice and simmer 20-30 minutes until tender for a thicker soup.
• Top it up: For me, this soup is all about the toppings, but toppings are optional and additional ingredients. Try cheddar cheese, sour cream, avocado, fresh tomato and lime wedges.
• Make it with chicken instead: Add all of the ingredients to a large pot and throw in two whole, raw chicken breasts. Simmer over medium-low heat until chicken is tender. Remove chicken breasts, shred, and add back into the soup to serve.

How to store this easy Taco Soup

Once it’s cooled to room temperature, transfer taco soup to an airtight container and store it in the fridge for 3-4 days. Reheat for 30 seconds at a time in the microwave, stirring each time it stops, until warmed all the way through.

Can I freeze Taco Soup?

Sure thing! Allow the soup to fully cool before storing it in a freezer-safe container. I recommend pouring it into a zip-lock bag and laying it flat on a baking sheet to freeze, that way it optimizes how much room you have in your freezer.

Freeze for up to 3 months and let it slowly defrost in the fridge prior to reheating.

Can I make Crockpot Taco Soup?

Yes! This easy Taco Soup is also a perfect Crockpot soup recipe!

1. Brown your ground beef in a skillet, then add to a 3-4 quart slow cooker.
2. Add the remaining ingredients, and cook on low for 3-4 hours (you can leave it longer and it won’t hurt anything, or on high for 1.5-2 hours.
3. Serve.

Can I make it in the Instant Pot?

You sure can.

1. Brown your ground beef in the Instant Pot on sauté.
2. Add your broth and scrape the bottom to remove any bits.
3. Add the remaining ingredients and select pressure cook on high for 2 minutes.
4. When the cook time is over, let the pressure release naturally for at least 5-10 minutes (just because soup can be very steamy), then open the valve and remove the lid to serve.

More soup recipes you’ll love!

When the weather cools off, all I want is soup, stews and chilis! If you’re the same, you’ll love these cozy dinner ideas:

• Crockpot Chicken Noodle Soup — a classic made easier.
• Classic Beef Stew — don’t forget the crusty bread!
• Easy Vegetarian Chili — big on flavor, you won’t even miss the meat!
• Chicken Rice Soup — make it in the slow cooker or on the stove top
• The BEST Sausage Tortellini Soup — so cozy and full of flavor!

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Easy Taco Soup recipe

This easy Taco Soup is made with just 8 ingredients and minimal prep! It's hearty and comes together in 30 minutes or less.

Course Main Course, Soup

Cuisine American, Mexican

Diet Gluten Free

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 6 servings

Calories 217cal

Author Ashley Fehr

Ingredients

• 1 lb lean ground beef
• 1 red bell pepper (finely chopped)
• ½ onion (finely chopped)
• 2 ½ cups low sodium beef broth
• 540 ml canned black beans drained and rinsed (19oz)
• 341 ml canned sweet corn with juice (12oz)
• 1 cup mild tomato salsa
• 1 teaspoon low sodium taco seasoning
• 1 teaspoon salt

US Customary – Metric

Instructions

• In a large soup pot, brown ground beef with red pepper and onion over medium heat. Drain any excess fat if desired.
• Add broth, beans, corn, salsa, taco seasoning and salt. Simmer over medium heat, stirring occasionally, for 15 minutes. until vegetables are tender.
• Serve with optional toppings: tortilla chips, shredded cheese, avocado, lime wedges, or sour cream.

Video

Nutrition

Serving: 313grams | Calories: 217cal | Carbohydrates: 21g | Protein: 24g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 47mg | Sodium: 1046mg | Potassium: 882mg | Fiber: 7g | Sugar: 5g | Vitamin A: 851IU | Vitamin C: 29mg | Calcium: 47mg | Iron: 3mg

The post Easy Taco Soup recipe appeared first on The Recipe Rebel.

This easy Beef Enchiladas recipe is so packed with flavor, it’s always a hit with my family! Made with lean ground beef, onions, peppers, homemade red enchilada sauce, Monterey Jack cheese, and all the classic flavors you love in Mexican food, they’re healthy AND comforting. 

Got extra ground beef? Try this easy Ground Beef Casserole or my easy Hamburger Helper recipe!

Of course, I love my classic Easy Chicken Enchiladas with shredded chicken. 

For a bit of a change, we make these easy ground beef enchiladas, and they always go so quickly!

The sauce I’ve used is based on my Easy Enchilada Sauce, so check that post out for more info and ideas on how to use it for other things, too. 

These beef enchiladas means dinner for the whole family is ready in just one hour, so it’s great for busy weeknights. 

This easy dinner recipe is also great for making ahead, as you can freeze your enchiladas before or after baking.

If you love Mexican food like we do, check out my Chicken Enchilada Casserole, Slow Cooker Three Bean Beef Chili, and this Mexican Shepherd’s Pie. 

Ingredients Needed:

• Tomatoes: use canned crushed tomatoes with no added salt for the base of the sauce. You want smooth crushed tomatoes — not chunky.
• Seasoning: a combination of garlic powder, cumin, onion powder, dried oregano, salt, and chipotle powder (or smoked paprika) is all you need for this enchilada sauce. 
• Brown Sugar: this helps to balance out the spices.
• Beef: use lean ground beef for the best flavor. You can also sub in ground turkey or chicken.
• Veggies: onions and green bell peppers add a great savory flavor to the meat mixture. Feel free to experiment and add in extra if you prefer!
• Black Beans: adds protein and a great texture to the enchilada filling. 
• Tortillas: use flour or corn tortillas, or gluten-free tortillas if you prefer. If you’re using corn tortillas, you may want to warm them before rolling.
• Cheese: Monterey Jack cheese is great in these enchiladas, but you can use your favorite kind.
• Garnish: pico de gallo salsa, sour cream, cilantro, lime wedges, or chopped green onions for garnish as desired.

How to Make Beef Enchiladas

This recipe is easy to make! Full instructions are included in the recipe card below.

1. Make enchilada sauce: Combine tomatoes, water, garlic, cumin, onion powder, oregano, salt, and chipotle powder. Taste and adjust to your preferences, adding some brown sugar if needed.
2. Cook beef and veg: Cook the ground beef until browned, along with the onion and peppers, until the vegetables have softened.
3. Add sauce and beans: Stir in some of the enchilada sauce and the black beans.
4. Assemble enchiladas: Divide the beef mixture and some of the cheese between the tortillas and roll them up tightly.
5. Put in dish: Spread some sauce onto the bottom of the casserole dish. Place the enchiladas in the dish.
6. Add sauce: Top with sauce and remaining cheese and bake.

Beef Enchiladas FAQs

Tips and Notes

• Cheese. Try buying a block of cheese that you can grate yourself for the best flavor. Pre-shredded cheese tends to be coated in a floury substance and doesn’t melt as well.
• Onions. I tend to use a white onion here, but you can use a red onion for a slightly milder flavor if you prefer. 
• Yield. This recipe will make 8 enchiladas, you can increase the yield by adding veggies, rice, or more proteins into the filling, or you can double up the recipe and bake two batches!

Beef Enchiladas Variations

• Mix up the meat. These enchiladas would be delicious with ground pork, ground turkey, or shredded chicken.
• Add protein. Use more meat for each of the enchiladas to get more protein, or add more beans like pinto beans, refried beans, white beans, or even lentils. 
• Vegetarian. Make vegetarian enchiladas by omitting the meat and just using beans, veggies, and rice for the filling. 
• Rice. Make the beef filling go further by adding some cooked rice to it. 
• Spice it up. Add some more spice by using cayenne pepper, hot sauce, red pepper flakes, or diced jalapenos in the enchiladas.

Serving Suggestions

These Beef Enchiladas are a great one-dish meal, filled with protein, nutrients, and great flavor. 

We always like to have a bit of something extra on the side though, so try my Air Fryer Green Beans, Corn on the Cob, or Air Fryer Broccoli for more color and nutrients. 

Serve some rice on the side, if you haven’t added any to the enchiladas. Any rice will work well, like my Instant Pot Brown Rice, Instant Pot Jasmine Rice, or Mexican rice for more flavor. 

More Mexican-Inspired Recipes to Try

Dinner

Easy Taco Soup recipe

Breakfast

Breakfast Taco Bites

Dinner

Slow Cooker Chicken Tacos Recipe

Dinner

Mango Salsa Chicken and Rice

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Beef Enchiladas recipe

This easy Beef Enchiladas recipe is so packed with flavor, they're always a hit with my family! Made with lean ground beef, onions, peppers, homemade red enchilada sauce, Monterey Jack cheese, and all the classic flavors you love in Mexican food, they're healthy AND comforting. 

Course Main Course

Cuisine American, Mexican

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 8 enchiladas

Calories 374cal

Author Ashley Fehr

Ingredients

Enchilada Sauce

• 28 oz canned crushed tomatoes 798 ml, no salt added
• ½ cup water
• 1 tablespoon garlic powder
• 1 teaspoon cumin
• 1 teaspoon onion powder
• 1 teaspoon dried oregano
• 1 teaspoon salt
• ½ teaspoon chipotle powder you can substitute smoked paprika
• brown sugar

Beef Enchiladas

• 1 lb lean ground beef
• 1 medium onion (diced)
• 1 green bell pepper (diced)
• 1 cup black beans (rinsed and drained)
• 8 medium flour or corn tortillas ( about 7" in diameter)
• 3 cups shredded Monterey Jack cheese
• pico de gallo salsa, sour cream, cilantro, lime wedges for garnish as desired

US Customary – Metric

Instructions

• Preheat oven to 375 degrees F and lightly grease a 9×13″ baking dish.
• In a medium bowl, stir together all ingredients for enchilada sauce: tomatoes, water, garlic, cumin, onion powder, oregano, salt, and chipotle powder. Taste and adjust to your preferences. Add 1 teaspoon of brown sugar to balance the acidity of the tomatoes if needed.
• Add ground beef, onion and peppers to a large skillet over medium-heat. Cook, stirring often, until beef is browned and vegetables have softened. Stir in ¾ cup enchilada sauce and beans.
• Assemble the enchiladas: Spread 1 cup of sauce at the bottom of the casserole dish.
• Microwave tortillas for 30 seconds or until warm. This makes them more pliable.
• Divide the beef mixture and half of the cheese between 8 tortillas and roll up tightly. Place in prepared pan.
• Top with sauce (you may not use it all — use as much as you like!) and remaining cheese.
• Bake for 20-25 minutes until cheese is melted and sauce is bubbly.
• Top with preferred garnishes and serve.

Notes

Ingredients and Substitutions:

• Enchilada sauce: you can substitute the homemade enchilada sauce with roughly 3-4 cups of store-bought sauce.
• Ground beef: if you use regular ground beef, you may want to use a paper towel to absorb some of the fat in the pan before adding the enchilada sauce. You can also swap the beef for ground pork, chicken or turkey if you prefer. 
• Beans: you can omit the beans if you don’t like them, but I find you don’t really notice them once everything is cooked together, and they add a ton of protein and fibre!
• Tortillas: I use flour tortillas but corn tortillas would make this recipe easily gluten-free. 
• Cheese: I love Monterey Jack in enchiladas but you can also use Mozzarella or Cheddar if that’s what you have on hand.

Storage:

• Store: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven covered in foil or in the microwave.
• Freeze: Freeze beef enchiladas in a freezer bag or a freezer-safe container for up to 1 month. Defrost thoroughly in the refrigerator and heat through in the microwave or oven until piping hot.

 

Nutrition

Calories: 374cal | Carbohydrates: 26g | Protein: 27g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 73mg | Sodium: 940mg | Potassium: 630mg | Fiber: 4g | Sugar: 7g | Vitamin A: 639IU | Vitamin C: 22mg | Calcium: 413mg | Iron: 4mg

The post Beef Enchiladas recipe appeared first on The Recipe Rebel.

This Vegetarian Chili is the ultimate hearty and healthy comfort food. Perfect for cold days, it is packed with vegetables and warm Mexican spices. Ready in just 40 minutes, this one-pot meal is perfect for a busy weeknight dinner!

Chili is the ultimate comfort food in the cooler months, and it’s a great recipe to meal prep and make ahead too!

This easy vegetarian chili recipe is packed full of vegetables and beans (it’s a great way to get the whole family to eat more veggies!).

We haven’t always eaten a lot of meatless meals, but with grocery prices rising adding more beans and legumes to our diet is such a great way to spread those dollars and they pack in a ton of nutrition and fibre.

This easy recipe is made from simple pantry staples and is one of those healthy recipes that always gets compliments.

I promise, even the meat eaters will love this plant-based meal! I love to serve it with Garlic Bread or Homemade Breadsticks for dunking.

For more delicious vegetarian dinners, try my Feta Pasta with Dill, these Veggie Bean-Filled Burritos, or this Cheesy-But-Healthy Baked Mac and Cheese!

Ingredients Needed:

• Oil: use oil to saute the vegetables – canola oil or another neutral-flavored oil is fine.
• Vegetables: we’ll be using onions, carrots, red bell pepper, zucchini, crushed tomatoes, and corn, but you can throw in almost anything you have in the fridge! Try mushrooms, sweet potatoes or spinach, too.
• Beans: for this chili, I have chosen red kidney beans and black beans, but you really can use any beans.
• Tomato Paste: this will thicken the veggie chili and add a great depth of flavor.
• Garlic: freshly minced garlic will give the best taste, but you can use garlic powder in a pinch.
• Seasonings: chili powder, cumin, and salt are classic Mexican chili flavors.
• Broth: vegetable broth will thin the chili out a bit and flavor the vegetables while they cook.
• BBQ Sauce: for an added smoky flavor that is delicious with all the mixed veggies.
• Toppings: shredded cheese, tortilla chips, cilantro, sour cream, and other chili toppings as desired.

How to Make Vegetarian Chili

Here are a few step by step photos to guide you! See the detailed recipe down in the recipe card.

1. Saute vegetables: Saute the chopped onion, carrot, red pepper, and zucchini until softened.
2. Add seasoning: Add tomato paste, minced garlic, chili powder, cumin, and salt. Stir and cook for 1 minute.
3. Add remaining ingredients: Add the crushed tomatoes, beans, corn, broth, and BBQ sauce.
4. Cook and serve: Stir and cover. Simmer on medium heat until vegetables are tender. Garnish and serve.

Vegetarian Chili FAQs

Tips and Notes

• I have used canned beans that have been rinsed and drained. To use dry beans, follow the directions on the package to cook them first.
• Chop your veggies relatively small for this chili so that the flavors blend together better.

Vegetarian Chili Variations

• Swap the beans. Use whatever types of beans you like in this chili, like pinto beans, cannellini beans, mixed chili beans, etc.
• Alternative veggies. You can change the vegetables here to suit your taste. Use red onion, celery, green bell peppers, mushrooms, or whatever other veggies you have on hand.
• Turn up the heat. Add some cayenne pepper or hot chili powder to make it spicier, or add in some green chilis or chopped jalapeno peppers.
• Seasonings. Add a bay leaf or some smoked paprika for extra flavor throughout the dish.

Serving Suggestions

• Serve with Brown Rice or baked potatoes for a more substantial meal.
• Add to wraps with salad for vegetarian burritos.
• Serve along side Garlic Bread, Homemade Bread Sticks or this Cornbread with Creamed Corn for a fuller meal.
• Serve with other veggies like these Crispy Green Beans or with this Taco Dip for some added texture.
• Garnish with fresh cilantro, finely chopped green onions, slices of avocado, tortilla chips, sour cream or greek yogurt, shredded cheese, etc.
• Add a teaspoon of lime juice to the chili in the pot, or squeeze some lime juice on top of the chili when you serve it, for a dash of sharp citrus.

More Vegetarian Dishes You’ll Love

Dinner

Angel Hair Pasta with Blistered Tomatoes

Dinner

One Pot Lemon Orzo pasta

Side Dishes

Air Fryer Baked Potato

Dinner

Cheese Cannelloni recipe

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Vegetarian Chili

This Vegetarian Chili is the ultimate hearty and healthy comfort food. Perfect for cold days, it is packed with vegetables and warm Mexican spices. Ready in just 40 minutes, this one-pot meal is perfect for a busy weeknight dinner!

Course Main Course

Cuisine American

Diet Vegetarian

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 6 servings

Calories 333cal

Author Ashley Fehr

Ingredients

• 2 tablespoons canola oil
• 1 medium onion (chopped)
• 1 carrot (chopped)
• 1 red pepper (chopped)
• 1 small zucchini (chopped)
• 2 tablespoons tomato paste
• 1 tablespoon garlic minced
• 2 tablespoons chili powder
• 1 teaspoon cumin
• ½ teaspoon salt
• 1 can crushed tomatoes (798 ml/28 ounces)
• 1 can kidney beans (540 ml/18 ounces) drained and rinsed
• 1 can black beans (540ml/18 ounces) drained and rinsed
• 1 cup corn frozen
• 1 cup vegetable broth
• 2 tablespoons bbq sauce
• shredded cheese, tortilla chips, cilantro, sour cream, and other chili toppings as desired

US Customary – Metric

Instructions

• Place a large pot on medium-high heat, and add the oil.
• Once hot, add the chopped onion, carrot, red pepper, and zucchini to the pot. Saute for 4-5 minutes or until softened.
• Add tomato paste, minced garlic, chili powder, cumin, and salt to the pot. Cook and stir for 1 minute to let the spices get fully mixed in.
• Add crushed tomatoes, kidney beans, black beans, corn, vegetable broth, and BBQ sauce. Stir and cover. Simmer on medium heat for 15-20 minutes or until vegetables are tender.
• Garnish and serve with your favorite toppings.

Video

Notes

Vegetarian Chili Variations:

• Change the beans. Use whatever types of beans you like in this chili, like pinto beans, cannellini beans, mixed chili beans, etc.
• Alternative veggies. You can change the vegetables here to suit your taste, like using red onion, celery, green bell peppers, mushrooms, or whatever other veggies you have on hand.
• Turn up the heat. Add some cayenne pepper or hot chili powder to the mix to make it spicier, or add in some green chilis or chopped jalapeno peppers.
• Seasonings. Add a bay leaf or some smoked paprika for extra flavor throughout the dish.

Storage:

• Store: Put leftovers in an airtight container in the refrigerator for up to 4 days. Let the chili cool completely before storing it.
• Freeze: Once it has completely cooled, put it in an airtight and freezer-safe container, and freeze it for up to 3 months! Thaw completely and reheat it in the microwave or on the stovetop until piping hot.

Nutrition

Serving: 409grams | Calories: 333cal | Carbohydrates: 57g | Protein: 17g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Sodium: 540mg | Potassium: 1291mg | Fiber: 17g | Sugar: 13g | Vitamin A: 3649IU | Vitamin C: 50mg | Calcium: 118mg | Iron: 6mg

The post Easy Vegetarian Chili appeared first on The Recipe Rebel.

This Chicken Tortilla Soup is a comfort food classic! This one-pot soup is loaded with all the veggies, all the flavors, corn, beans, and tender shreds of chicken. Just 10 minutes of prep needed!

If I love anything in this world, it’s taking a classic comfort food and making it into a soup. Lasagna Soup, Taco Soup, Cheeseburger Soup, Chicken Pot Pie Soup…I mean, what’s better than a cozy bowl of soup?!

This Chicken Tortilla Soup is like your favorite chicken tacos in soup form. It’s made with tender shredded chicken simmered in a rich, flavorful, tomato-y broth along with black beans, corn, veggies, and jalapeños for a kick of heat.

Top it off with homemade or store-bought tortilla strips and any of your favorite taco fixings.

Bonus: this delicious soup is made in just one pot and takes just over 30 minutes from start to finish!

Looking for more taco tuesday inspiration? Try this Chicken Enchilada Casserole or these Easy Breakfast Tacos!

Ingredients Needed:

• Oil: you’ll need a couple tablespoons of oil to sauté the veggies before making the soup. I use canola oil but you can use any oil with a high smoke point and neutral flavor.
• Veggies: we’re using a combination of red pepper, onion, and jalapeño. The jalapeno won’t make it crazy spicy, but if you like things pretty tame you can omit it.
• Tomato Paste: adds flavor depth, richness, and tomato flavor to the broth.
• Seasonings: we’re spicing up our soup with minced garlic, cumin, chili powder, and salt.
• Diced Tomatoes: no need to drain them first. The liquid goes right into the broth. I always choose low sodium when possible.
• Chicken Broth: I recommend a low sodium broth so your soup doesn’t get too salty. If you only have regular, add less with the other seasonings so you can adjust to taste later on.
• Chicken Breasts: you’ll need two boneless, skinless chicken breasts. If you’ve got leftover Shredded Chicken or Instant Pot Shredded Chicken, you can use that as well!
• Canned Corn: no need to drain the corn either. That liquid also becomes part of the broth.
• Canned Black Beans: drained and rinsed.
• Garnishes: sliced jalapeños, sour cream, cilantro, lime wedges, and tortilla trips

How to Make Chicken Tortilla Soup

This Chicken Tortilla Soup is a one-pot meal that’s ready in just over 30 minutes! Find the detailed recipe down in the recipe card.

1. Sauté the veggies: In a pot, add red pepper, onion, and jalapeño. Sauté until softened. Add the seasonings and toast for 1 minute.
2. Add liquids and chicken: add the broth and tomatoes, then add the chicken and simmer until cooked through.
3. Remove chicken and shred or chop. Stir it back in.
4. Finish and serve: Remove the chicken from the pot, shred it, then place it back into the pot. Add the corn and beans, then serve as desired.

Chicken Tortilla Soup FAQs

Tips and Notes

• Use low sodium ingredients. I recommend using low sodium diced tomatoes and low sodium chicken broth so you don’t end up with salty soup. Just add more to taste before serving!
• Wait on the tortilla strips. The tortilla strips are great because of their crunch. Make sure you add them right before serving so they don’t get soggy!
• To make your own tortilla strips, slice flour or corn tortillas into thin strips. Heat 1/2″ of oil in a shallow pan over medium-high heat, then fry for 1-2 minute per side or until golden.
• You’ll know the frying oil is ready when you insert the tip of a wooden spoon and bubbles form around the spoon.
• To save time, use store-bought rotisserie chicken or already cooked leftover shredded chicken. Just simmer it long enough to warm it!

Variations

• Use another meat. Feel free to swap the chicken breast out for turkey breast or sauté some ground beef with the veggies at the start of the recipe.
• Make it creamy. Add a splash of heavy cream or stir a scoop of sour cream directly into the pot.
• Make it vegetarian. Simply leave out the chicken and swap the chicken broth for veggie broth! Feel free to bulk it up with extra veggies if you like.

Serving Suggestions

I love to load my soup bowl up with more sliced jalapeños, sour cream, chopped cilantro, lime wedges, and tortilla strips! Don’t hold back with your toppings. Grab whatever taco toppings you love. Black olives, green chiles, shredded cheddar, and cotija cheese would all also be great options.

Looking for a simple side dish to serve alongside your Chicken Tortilla Soup? Try it with a Chicken Quesadilla, Dorito Taco Salad, or Roasted Green Beans tossed with taco seasoning.

More Chicken Soup Recipes You’ll Love

Dinner

Chicken Pot Pie Soup

Dinner

Crockpot Chicken Taco Soup

Dinner

Quick Chicken Bacon Rice Soup

Dinner

The BEST White Chicken Chili recipe

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Chicken Tortilla Soup

This Chicken Tortilla Soup is a comfort food classic! This one-pot soup is loaded with all the veggies, all the flavors, corn, beans, and tender shreds of chicken. Just 10 minutes of prep needed!

Course Soup

Cuisine American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 4

Calories 280cal

Author Ashley Fehr

Ingredients

• 2 tablespoons oil
• 1 medium red pepper (diced)
• 1 medium onion (diced)
• 1 medium jalapeno (diced)
• 2 tablespoons tomato paste
• 2 teaspoons minced garlic
• 1 teaspoon cumin
• 1 teaspoon chili powder
• ½ teaspoon salt
• 400 ml low sodium diced tomatoes (14 oz)
• 3 cups low sodium chicken broth
• 2 boneless, skinless chicken breasts
• 341 ml canned corn (with juice, about 12 oz)
• 1 cup canned black beans (drained and rinsed)
• sliced jalapenos, sour cream, cilantro, lime wedges and tortilla strips for garnish as desired.

US Customary – Metric

Instructions

• Heat oil in a large pot over medium-high heat. Add red pepper, onion, jalapeno, and saute over medium-high heat for 3-4 minutes or until softened.
• Add tomato paste, minced garlic, cumin, and chili powder into pot. Toast for 1 minute.
• Stir in diced tomatoes and chicken broth. Add chicken breasts and submerge in the liquid. Bring to a simmer, cover, reduce heat to medium and cook for about 15 minutes or until chicken is cooked.
• Remove chicken breasts and shred.
• Place shredded chicken back into soup. Add canned corn and rinsed black beans and heat through.
• Season to taste and serve.

Nutrition

Calories: 280cal | Carbohydrates: 29g | Protein: 20g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 36mg | Sodium: 1226mg | Potassium: 884mg | Fiber: 7g | Sugar: 6g | Vitamin A: 1382IU | Vitamin C: 58mg | Calcium: 76mg | Iron: 3mg

The post Chicken Tortilla Soup appeared first on The Recipe Rebel.

This Dorito Taco Salad is the perfect quick and easy, veggie-packed dinner! It’s made with a fresh, crisp romaine, topped with ground beef, black beans, tomato, corn, red pepper, and shredded cheese, then finished off with nacho Doritos and Catalina dressing!

We all love tacos right? I mean, how could you not. There’s something for everyone! Instant Pot Chicken Tacos, Cheeseburger Baked Tacos, Slow Cooker Honey Sriracha Chicken Tacos, Classic Weeknight Tacos…okay, you get it.

Well, as much as I love tacos, I also love a good taco salad!

And you know what makes taco salad even better? Doritos! Seriously.

This Dorito Taco Salad takes a classic taco salad recipe up a notch with Nacho Cheese Doritos (or another flavor!) It’s made with fresh lettuce, chopped pepper and tomato, ground beef, black beans, shredded cheddar, and more!

This easy taco salad recipe makes the perfect healthy comfort food dinner! For Taco tuesday or any day of the week

Ingredients Needed:

• Ground Beef: I use lean ground beef. Be sure to drain the oil after cooking so you don’t end up with greasy taco salad. You can also use chicken and make it a Chicken Taco Salad.
• Black Beans: drained and rinsed, no salt added if you can find them. You can also use pinto beans if you prefer.
• Taco Seasoning: you can use a packet of taco seasoning or make your own. Check out the FAQs for easy homemade taco seasoning instructions.
• Tomato: you can use 1 chopped tomato or ½ cup of canned, diced, and drained tomatoes. Juicy tomatoes are the perfect complement to the spice!
• Lettuce: a head of romaine lettuce is the perfect base for this taco salad, but you can also use iceberg lettuce or a mix.
• Corn: I like to use canned and drained sweet corn for a pop of texture and sweetness.
• Cheese: use shredded cheddar cheese or another type of cheese. You can’t go wrong! Mozzarella, monterey jack cheese or something with kick will be fabulous.
• Red Pepper: you can use finely chopped fresh red pepper for more crunch or cook it with the beef to soften it up a bit.
• Catalina Dressing: Catalina dressing is the classic way to top off a taco salad.
• Doritos: I like to use the Nacho Cheese Doritos, but feel free to use another variety.

How to Make Doritos Taco Salad

This Dorito Taco Salad recipes comes together in a total of 25 minutes!

1. Cook the beef: In a large skillet over medium heat to medium-high heat, cook the beef until browned. Drain the grease or use paper towels to mop up the grease right in the pan (be careful, it’s hot!).
2. Add in beans and taco seasoning. Cook and stir until combined.
3. Prep the veggies: Cut the tomato and squeeze out excess liquid, then combine lettuce, tomato, corn, cheese, and pepper in a large bowl.
4. Combine and serve: Top the veggie mixture with the beef/beans, then stir in dressing. Right before you’re ready to serve, top with Doritos!

Dorito Taco Salad FAQs

Tips and Notes

• Drain the canned ingredients. Okay, this one might go without saying, but I’m gonna say it anyway. No one likes a soupy taco salad!
• Serve right away. If it sits too long, the wetter ingredients can make both the lettuce and Doritos soggy. I recommend serving the salad right away for all that delicious texture contrast.
• To prep slightly ahead of time, combine everything except the dressing and Doritos. Let everyone add those themselves when they’re ready to eat!

Taco Salad Variations

• Use other mix-ins. Any of your favorite toppings are fair game! Try olives, sliced jalapeños, sour cream, homemade salsa, guacamole or avocado slices, diced onion, you name it!
• Try another Dorito. I love the classic Nacho Cheese Doritos, but literally any other flavor of Dorito works great. Try Salsa Verde, Spicy Nacho, Cool Ranch, regular tortilla chips, crunchy tortilla strips, you name it!
• Swap the meat. Ground beef is the classic taco meat, but feel free to swap it out for shredded chicken, lean ground turkey, or ground pork.
• Make it vegetarian. Make this into a meatless meal by using a meatless variety of ground beef or just adding more beans!

More Taco-Inspired Recipes to Try

Dinner

Taco Pizza

Dinner

Taco Mac recipe

Dinner

Easy Taco Soup recipe

Fall/Winter

Taco Lasagna Recipe

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Dorito Taco Salad

This Dorito Taco Salad is the perfect quick and easy, veggie-packed dinner! It's made with a fresh, crisp romaine, topped with ground beef, black beans, tomato, corn, red pepper, and shredded cheese, then finished out with nacho Doritos and Catalina dressing!

Course Main Course, Salad

Cuisine American

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 6 servings

Calories 395cal

Author Ashley Fehr

Ingredients

• 1 lb lean ground beef
• 1 cup black beans (drained and rinsed)
• 1 package taco seasoning (or see simple taco seasoning in post)
• 1 tomato (chopped or ½ cup canned, diced, drained)
• 1 head romaine lettuce (or another variety)
• 1 cup sweet canned corn (drained)
• 1 cup shredded cheddar cheese
• ½ red pepper* (finely chopped)
• ¾ cup catalina dressing
• 2 cups nacho flavor Doritos (broken – about 80 grams)
• optional: jalapenos, sour cream, cilantro, salsa, red onion, green onions, lime wedges, pico de gallo, black olives, etc, for topping.

US Customary – Metric

Instructions

• Brown ground beef in a large skillet over medium-high heat. Drain grease if necessary (using paper towels to soak it up works great!) and stir in beans and taco seasoning. Remove from the heat to cool.
• Cut the tomato and squeeze out excess liquid — this keeps the salad from getting soggy.
• In a large salad bowl, combine lettuce, tomato, corn, cheese and pepper. Top with cooled ground beef.
• Stir in dressing and top with Doritos or, if making ahead, leave dressing and Doritos off and allow everyone to add their own before eating.

Notes

Tips:

• If you prefer your pepper softened, you can add it to the ground beef to cook.
• To prep ahead, prepare the taco meat, slice the veggies and shred the cheese. Then have everyone assemble their own so that all the ingredients stay fresh.

 

Substitutions:

• You can swap the ground beef for pork, chicken, turkey, shredded chicken breast, or a meatless variety.
• You can leave out or add more of any of the ingredients and toppings listed above — you do you! I’ve listed more great salad add ins in the recipe ingredients.

 

Storage:

Once the taco salad is fully assembled, I do recommend serving it right away so the lettuce is nice and fresh and the Doritos are nice and crispy.

However, different taco salad components can be prepped ahead of time and stored in the fridge. First, the beef/bean mixture will keep in an airtight container for 3-4 days. You can serve it cold or reheat it with a drizzle of oil in a skillet. This is perfect for meal prep! Second, the tomato and pepper can be chopped and stored in the fridge for up to 2 days.

Nutrition

Calories: 395cal | Carbohydrates: 38g | Protein: 27g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 1114mg | Potassium: 791mg | Fiber: 7g | Sugar: 13g | Vitamin A: 10224IU | Vitamin C: 24mg | Calcium: 150mg | Iron: 4mg

The post Dorito Taco Salad appeared first on The Recipe Rebel.

This Instant Pot Chili is a hearty meal made in one pot, with lean ground beef, beans, tomatoes and chili spices. An easy make ahead and freezer friendly meal!

See the step by step recipe video down in the recipe card.

This post is sponsored by Canola Eat Well and I was compensated for my time in creating this recipe. Thank you for supporting those that make The Recipe Rebel possible!

Chili is one of our favorite meals, and we enjoy it in all seasons!

On a burger or a hot dog (in a homemade hot dog bun, of course!), in a bowl with loads of tortilla chips, over a baked potato, or on nachos!

I confess, it took me a while to try making chili in the Instant Pot.

I’d heard too many stories of getting the burn message, because chili is thick and tomato-based — two things that often don’t go well under pressure.

But I’m glad I did, because this Instant Pot Chili is now a family favorite! I love that it cooks quickly and is mostly hands off.

Ingredients and Substitutions:

• Canola oil: Canola oil is our oil of choice! It is made in Canada by Canadian farmers, and provides more good fats than most other popular plant oils. It is a good source of Omega-3 and monounsaturated fatty acids. It’s also inexpensive, neutral-tasting and can handle high cooking temperatures. In our books, it’s a no-brainer!
• Onions: You can use any type of onion for this recipe, but I usually opt for yellow or red. If you don’t have any, a small amount of onion powder (½ teaspoon or so) can be substituted.
• Peppers: Bell peppers add such great flavor and nutrition to this chili, and you can use any color of bell pepper. For extra kick, add in a chopped jalapeno pepper (leave the seeds in for even more spice!).
• Lean Ground Beef: I use lean or extra lean ground beef in this recipe, because that’s usually what we have on hand. I like to brown it with the vegetables (the canola oil the vegetables are cooked in ensures that our lean meat doesn’t stick!) before adding the seasoning and the rest of the ingredients.
• Seasoning: the seasoning in this chili is on the mild side, since we have a range of spice tolerances in this family, and spice is easy to add in to individual bowls with a splash of hot sauce or sriracha. If you want extra spice, you can easily adjust this to your tastes!
• Beef broth: I use low sodium options whenever possible so that I can adjust the salt to our tastes. If you are using regular beef broth, you may want to omit the salt and adjust the seasoning after the cook time.
• Crushed Tomatoes: I’ve made this recipe with diced tomatoes and crushed tomatoes, but I prefer crushed tomatoes as it helps to thicken the chili once it is stirred in. You could substitute for tomato sauce if you don’t have crushed tomatoes on hand.
• Beans: I use a combination of red kidney beans and black beans in this recipe. Any canned beans (not dry) will work, or you can omit them if necessary.

Tips and Tricks for making Instant Pot Chili:

1. Turn your Instant Pot to saute and wait until it says “hot”. Then add your canola oil and let it heat for a minute or two before adding your vegetables.
2. Saute your vegetables for a few minutes until crisp-tender, but they will continue to cook under pressure so they don’t need to be softened completely.
3. Add your ground beef and allow to brown with your vegetables. Again, it doesn’t need to be cooked completely since it will easily cook while under pressure.
4. Stir in dry seasonings before adding liquid: this helps to “wake up” the spices after a long time in the cupboard.
5. Add the broth and beans and stir well, scraping the button to remove any stuck on bits on the bottom of the Instant Pot.
6. Add the tomato paste and crushed tomatoes on top, but do not stir. This will help to prevent a burn message during pressure cooking!
7. After the cook time is up, allow at least 10 minutes for the pressure to release on its own. If you open it too soon, you may end up with your chili splattered all over your kitchen cupboards!

What if I get a burn message on my Instant Pot?

A burn message can be common when cooking chili because of the thickness of the recipe and the acid from the tomatoes.

To prevent a burn message, be sure to scrape the bottom well with a wooden or metal spoon to remove any bits before pressure cooking.

Also make sure you do not stir in the tomato sauce — we want thin liquid on the bottom of the pot.

If you do get a burn message, turn the Instant Pot off and gradually release the pressure.

You can try to scrape the bottom and add a little more liquid, but if there are burnt bits on the bottom you may not want to do that.

The best option might be to pour the chili into a large pot and simmer on the stove for 15-20 minutes.

Optional chili toppings:

Chili toppings are half the fun of making chili! Here are some of our favorites:

• sour cream
• sliced green onions
• tortilla chips or tortilla strips
• crackers
• shredded cheese
• sliced jalapenos
• fresh diced tomatoes
• fresh cilantro

How to freeze leftover chili:

Instant Pot Chili is the perfect recipe to make ahead and freeze for later! Small bags or containers are great for individual servings, topping potatoes or stirring into pasta.

Simply divide chili between freezer-safe containers or freezer bags, seal and freeze up to 3 months.

To serve, let thaw overnight in the refrigerator or, if using a freezer bag, you can place in a small amount of cool water for 30 minutes to thaw.

More Instant Pot recipes you’ll love!

• Instant Pot Chicken and Dumplings
• Instant Pot Pulled Pork
• Instant Pot Goulash – another ground beef dinner!
• Instant Pot Brown Rice

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Instant Pot Chili

This Instant Pot Chili is a hearty meal made in one pot, with lean ground beef, beans, tomatoes and chili spices. An easy make ahead and freezer friendly meal!

Course Main Course

Cuisine American, canadian

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Pressure building and releasing: 20 minutes minutes

Total Time 40 minutes minutes

Servings 6 servings

Calories 493cal

Author Ashley Fehr

Ingredients

• 2 tablespoons canola oil
• 1 medium onion (finely diced)
• 1 red pepper (finely chopped)
• 2 lbs lean ground beef
• 2 ½ tablespoons chili powder
• 1 teaspoon minced garlic
• 1 teaspoon dried oregano
• 1 teaspoon cumin
• 2 teaspoons salt
• 1 ½ cups low sodium beef broth
• 540 ml canned black beans (rinsed and drained)
• 540 ml canned red kidney beans (rinsed and drained)
• 798 ml canned crushed tomatoes (28 oz)
• 2 tablespoons tomato paste
• 1/3 cup ketchup or barbecue sauce

US Customary – Metric

Instructions

• Turn the Instant Pot to saute. When it reads "Hot", add the oil and let heat for 1-2 minutes.
• Add the onion and pepper and cook for 2-3 minutes, until slightly softened. Add the ground beef and cook, crumbling, until mostly browned.
• Stir in chili powder, garlic, oregano, cumin, and salt and cook for 1 minute.
• Add beef broth and scrape the bottom with a wooden spoon to remove any stuck on bits. Stir in black beans and kidney beans.
• Turn the Instant Pot off. Add the crushed tomatoes and tomato paste but DO NOT stir.
• Place the lid on the Instant Pot and turn the valve to sealing. Select Manual or Pressure Cook, and set the cook time to high pressure for 10 minutes. It will take about 10 minutes to come to pressure and begin counting down.
• When the cook time is up, turn the Instant Pot off and allow the pressure to release naturally for 10 minutes, then open the valve to release the remaining pressure.
• Stir the chili well and add ketchup or barbecue sauce (a little acidity at the end of the cook time really bumps up the flavor!). Taste and adjust seasonings to your preferences, adding additional spice if needed.

Video

Notes

*1 serving is roughly 1 2/3 cups

Nutrition

Calories: 493cal | Carbohydrates: 47g | Protein: 47g | Fat: 14g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 1558mg | Potassium: 1774mg | Fiber: 16g | Sugar: 13g | Vitamin A: 1861IU | Vitamin C: 44mg | Calcium: 145mg | Iron: 9mg

The post Instant Pot Chili appeared first on The Recipe Rebel.

Serve it over an Air Fryer Baked Potato, a homemade bun or dinner roll, or with these Air Fryer French Fries!

This Slow Cooker Three Bean Beef Chili was originally a recipe I made from a cookbook review, but I wanted to spend a little time adjusting the recipe more to our family’s tastes and I am so happy with the results.

This crockpot chili is thick, chunky, and loaded with flavor.

It’s got a hint of sweetness and a smoky, savory flavor that we love from the addition of barbecue sauce.

If you prefer your chili flavor ultra traditional — no barbecue sauce, no sugar — you can absolutely leave those out, but we love the depth of flavor it adds and I highly recommend you give it a try!

Ground beef?! In the microwave?!?

YES.

This is a tip from the original recipe (out of the One Pot Wonders cookbook which I previously reviewed), and I have to say, it surprised me, too.

But it is such a great timesaver and it saves on dirty pots and pans <– two things I love.

So although you may be skeptical, give it a try and I have a feeling it’ll turn you into a believer

Variations on this Slow Cooker Chili recipe:

• You can add in a ton of veggies if you want to bump up the nutritional value — chopped or shredded carrots, zucchini, mushrooms, spinach, kale — really anything you are okay with adding to your chili is fair game here. Me? I tend to go with the ones my kids will notice least
• Swap the ground beef (or some of it) for ground turkey or chicken if that’s what you prefer or have on hand.
• Bump up the spice with a splash of hot sauce or sprinkle of red pepper flakes.
• Top it up! My favorite part about crockpot chili is all the things I can top it with! From chips and tortilla strips, to shredded cheese, green onions, fresh tomatoes, sour cream, avocado, you really can’t go wrong. What are your favorite toppings?

How to make this chili recipe ahead:

You can make this slow cooker chili ahead and the flavor just gets even better.

It can be prepared and refrigerated for up to 3-4 days, or frozen up to 3 months. It’s perfect for freezing single servings if you are feeding one or two!

To thaw, simply leave in the refrigerator overnight before warming through, or microwave on low heat for 2-3 minute intervals until heated.

More slow cooker recipes you’ll love!

• Slow Cooker Swedish Meatballs
• Slow Cooker Spaghetti Sauce
• Crockpot Potato Soup
• Slow Cooker Sweet and Sour Chicken (Crockpot)

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Slow Cooker Three Bean Beef Chili

This Slow Cooker Three Bean Beef Chili is a healthy, easy dinner idea for any night of the week! A microwave shortcut makes makes it a one pot meal and cuts down on prep time. 

Course Main Course, Soup

Cuisine American

Prep Time 15 minutes minutes

Cook Time 6 hours hours

Total Time 6 hours hours 15 minutes minutes

Servings 6 servings

Calories 429cal

Author Ashley Fehr

Ingredients

• 1 pound lean ground beef
• 1 medium onion chopped fine
• 3 tablespoons chili powder
• 1/2 teaspoon dried oregano
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 15oz can black beans, rinsed
• 1/2 15oz can pinto beans, rinsed
• 1/2 15oz can kidney beans, rinsed
• 1 28oz can crushed tomatoes
• 1 cup low sodium beef broth
• 1/2 cup barbecue sauce optional
• 1 tablespoon brown sugar
• Sour cream,shredded cheese and green onions for garnish

Instructions

• Combine ground beef, onions, chili powder, oregano, salt and pepper in a large bowl and stir to combine. Microwave on high until beef is no longer pink, stirring occasionally, about 8-10 minutes.
• Place beef in a 4-6 quart slow cooker and add beans, tomatoes, broth, barbecue sauce if using and brown sugar. (We like our chili with a sweeter barbecue flavor, but if you prefer a traditional chili you can leave it out, or add it in later)
• Cover and cook on low for 6-7 hours or high for 4-5 hours. Skim any excess fat from surface with a large spoon and season to taste before serving.

Notes

*This recipe is halved from the original — it was still lots for our family of four with leftovers! Feel free to double and make a larger batch, especially if you want some to freeze for quick meals later.
** The second time, I made this in a pot, cooked the ground beef and added everything else. I let it simmer for 45 minutes or so, covered on low, and was still great! 

Nutrition

Calories: 429cal | Carbohydrates: 64g | Protein: 34g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 47mg | Sodium: 1461mg | Potassium: 1589mg | Fiber: 18g | Sugar: 18g | Vitamin A: 1524IU | Vitamin C: 17mg | Calcium: 158mg | Iron: 9mg

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Week two of Six Ingredient Suppers and I’m bringing a vegetarian and vegan burrito recipe for my meatless friends!

I know this is an unusual sight around The Recipe Rebel, but this is one recipe I really wanted to try to see if we would miss the meat with everything these burritos have going on.

The answer: we didn’t.

These Slow Cooker Vegetarian Burritos are loaded with rice, black beans, sweet corn, salsa and seasoned with chili powder, for the perfect spicy/sweet/smoky combination.

Surprisingly, we don’t do a ton of “Tex Mex” food here, but we love these Instant Pot Chicken Tacos and this Taco Lasagna! It was time to get a little more adventurous with our taco nights, and these burritos were a hit.

What I love most about these vegan burritos is how easy they are to customize, make ahead, freeze, and just generally do absolutely whatever you want with them.

This recipe is so flexible and I’m giving you tons of ways to make them your own down below!

Variations on these Slow Cooker Vegetarian Burritos:

• Add in extra protein: add some cooked, shredded chicken or cooked ground beef to the slow cooker at the beginning of the cook time.
• Add in extra veggies: chopped peppers or onions would be awesome in here and add a ton of flavor!
• Serve them up burrito bowl style: scoop some burrito filling into a bowl, and load it up with your favorite toppings: cheese, salsa, avocado, lime wedges, more cheese, sour cream… the list goes on.
• Burrito style: spoon the filling into a flour or corn tortilla and top with your favorite toppings — these are always perfect served cold for lunches!
• Mix up the seasonings and spices: choosing a different salsa will add a fun punch of flavor, or add a pinch of cayenne or dash of hot sauce for a spicier twist.

How to freeze burritos:

Burritos are perfectly freezer friendly, and honestly, one of my favorite freezer meals because of how easy they are to wrap, thaw and serve individually so you can grab however many you need. These Breakfast Burritos are another one of our favorites to keep stashed in the freezer!

• Wrap up your burritos with your favorite toppings — leaving out things that don’t fare well in the freezer like avocado or fresh greens. Wrap in a piece of foil or parchment paper and freeze up to 3 months.
• Thaw overnight in the refrigerator or on half heat or defrost in the microwave. Lightly grease a skillet and fry on each side until golden brown (P.S. I even love doing this with fresh burritos because I love a crispy exterior!)

You can also freeze just the filling in a large freezer bag or in individual servings — this works great if you plan to use them for burrito bowls!

More easy slow cooker dinners you’ll love:

• Slow Cooker Swedish Meatballs
• Slow Cooker Sweet and Sour Chicken
• Italian Crockpot Chicken and Potatoes
• Slow Cooker Pork Tenderloin with Honey Balsamic Glaze

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Slow Cooker Vegetarian Burritos

These Slow Cooker Vegetarian Burritos are made with just 6 ingredients and 5 minutes prep! Lots of add in options, or make a burrito bowl!

Course Main Course

Cuisine American, Mexican

Prep Time 10 minutes minutes

Cook Time 2 hours hours

Total Time 2 hours hours 10 minutes minutes

Servings 4 servings

Calories 350.98cal

Author Ashley Fehr

Ingredients

• 1 cup canned black beans drained and rinsed
• 1 cup canned sweet corn drained
• 1 1/2 cups water
• 3/4 cup long grain converted* white rice rinsed
• 1 cup jarred tomato salsa mild or spicy depending on your tastes
• 3/4 teaspoon chili powder or taco seasoning
• 1/4 teaspoon salt
• 4 large flour tortillas
• shredded cheese, additional salsa, sour cream, cilantro for serving as desired

Instructions

• In a 2.5-4 quart slow cooker, add beans, corn, water, rice (rinse well first!), salsa, chili powder and salt. Stir to combine.
• Cook on low for 2 hours or just until rice is tender (this may take longer depending on how hot your slow cooker cooks).
• Serve in flour tortillas with additional toppings as desired.

Video

Notes

*Converted white rice is the best rice for this recipe as it cooks up more evenly, in individual grains, without becoming mushy. I have tested the recipe with regular long grain white rice and converted rice is definitely preferred. I have not tested with brown rice or converted brown rice.

Nutrition

Calories: 350.98cal | Carbohydrates: 69.18g | Protein: 11.21g | Fat: 4.04g | Saturated Fat: 1.21g | Sodium: 1142.1mg | Potassium: 414.16mg | Fiber: 8.56g | Sugar: 5.92g | Vitamin A: 441.64IU | Vitamin C: 3.05mg | Calcium: 126.04mg | Iron: 2.75mg

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I know lots of kids are back to school already, but here we still have a few weeks to go.

I’m starting to get the itch to go back to regular weeknight meals, dinners around the table (not that I’m hating on our daily picnics!), early bedtimes and routine. Anyone else?

We’re no stranger to chili mac around here, and it’s one of our favorite meals!

What to love about chili mac:

• It’s hearty — with ground beef, beans, and whole grain macaroni it’s got loads of fiber and protein to keep everyone going when life is crazy.
• It’s comforting — perfect for a rainy day, a cloudy day, or just a day when only cheesy carbs will do
• It’s easy — with just a couple things to chop and brown, it’s a true one pot meal made completely in the Pressure Cooker in just a couple minutes!
• This Instant Pot version is mostly hands off (after the browning) and cooks in 2 minutes, meaning you can set it and forget it for a few minutes while you put your feet up!

Tips for making Instant Pot pasta:

Since I started making pasta in the Instant Pot I haven’t gone back! It’s so quick and totally hands off, making for easy one pot pressure cooker meals on a regular basis.

There are a few tricks to it though, and I’ve found that a lot of recipes call for way too long a cook time for pasta, resulting in an unappetizing mushy mess and then people are hesitant to try again.

Let me tell you, it can be done, and it can be done well! The secret?

A shorter cook time.

I understand the general rule of them is half of the cook time listed on the box.

I’m going to be bold enough here to say that I think this is, in fact, generally incorrect. That cook time is way too long.

For most short cuts of pasta, 2 minutes is plenty, and if you like your pasta very al dente, even 1 minute is likely enough for some cuts.

How to lighten up this Instant Pot Chili Mac:

• Use ground turkey instead of ground beef for a lighter meal
• Up the veggies — try adding mushrooms, chopped carrots, more peppers, zucchini, really anything you think would go well! The cook time is short enough that most chopped veggies will be fine.
• Use low fat cheese instead of full fat cheese

Tools you’ll need for this Instant Pot recipe:

These are affiliate links, which means I get a few cents if you click through and make a purchase.

• I use a 6 quart Instant Pot with bluetooth for most of my recipes — I know that things sometimes cook differently in the 8 quart.
• You’ll need some good hard utensils to scrape the bottom after browning to ensure you don’t get a burn message. I love a good wooden spoon!

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Instant Pot Chili Mac

This Instant Pot Chili Mac is a one pot meal the family will love! With a little spice, lean ground beef, whole grain macaroni and lots of cheese!

Course Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 7 minutes minutes

Total Time 17 minutes minutes

Servings 6 1 ⅓ cup servings

Calories 590cal

Author Ashley Fehr

Ingredients

• 1 lb lean ground beef
• 1 medium onion finely chopped
• 1 red bell pepper finely chopped
• 1 tablespoon chili powder (2 if you like it spicy!)
• 1 1/2 teaspoons salt
• 1 teaspoon minced garlic
• 1/4 teaspoon cumin
• 3 cups low sodium beef or chicken broth
• 1 can red kidney beans or black beans rinsed
• 1 1/2 cups tomato pasta sauce
• 340-375 grams whole grain macaroni (about 12-13oz)
• 1/2 cup low fat milk
• 3 cups shredded cheddar cheese

Instructions

• Turn the Instant Pot to saute. Cook ground beef, onion and red pepper until beef is browned. Drain any juices.
• On saute, add chili powder, salt, garlic and cumin. Cook and stir 1 minute. 
• Add broth and scrape the bottom to ensure any stuck on bits are removed.
• Turn Instant Pot off and stir in beans.
• Top with pasta sauce (spread over the top but don’t stir) and macaroni. Press pasta down into the liquid and spread into an even layer, but don’t stir. 
• Put the lid on, turn the valve to sealing, and select Pressure Cook or Manual for 2 minutes. 
• When the cook time is over, do a controlled release of the pressure (slowly release the pressure by holding the valve slightly open but not all of the way).
• Remove the lid and stir — some macaroni may appear dry or stuck together but once you stir it will be perfect. 
• Stir in milk and cheese until cheese is melted. Serve.

Video

Nutrition

Calories: 590cal | Carbohydrates: 52g | Protein: 43g | Fat: 24g | Saturated Fat: 14g | Cholesterol: 107mg | Sodium: 1375mg | Potassium: 865mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1870IU | Vitamin C: 31.3mg | Calcium: 482mg | Iron: 5.5mg

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I am SO excited about this post, friends.

When I started thinking about what to make for Cinco de Mayo (it’s coming soon!), so many possibilities came to mind. We could do tacos, or taco bowls. Or baked tacos. Or burrito bowls. I want to make them freezer friendly and make-ahead-able. The chicken…. I could do it on the stovetop, but isn’t that a little boring? How about the slow cooker? Instant Pot? All of the above??

I went a little crazy.

The husband and I have been on a taco kick for about the last year, and I have been on a freezer meal kick since the beginning of time.

I love love loooooove having extra meals ready to go in the freezer. It takes so much stress out of the stressful days (<— I said it. I have them), and it makes me appear to be somewhat sane, some of the time.

Honestly, it’s a toss up whether we prefer these as tacos or taco bowls — the tacos obviously can’t be made ahead of time but they’re such a great option if you’re serving them at a party (maybe a little Cinco de Mayo shindig??). You can just line up your taco shells in a 9×13″ pan, stuff and bake (leave off the cold stuff!), then everyone can grab their own and top as their hearts desire.

We’ve done this for one of the girls’ birthday parties and I think it was one of my favourite party meals — it’s so simple and no hassle. Which is exactly what we’re going for these days!

But our kids have a thing for these fun tortilla bowls from Old El Paso and I loved the idea of making, filling and freezing them individually wrapped for a no-stress meal on a busy night. I don’t recommend filling them if you’re going to store them in the refrigerator, but you can easily make the filling on the weekend and store that in the fridge for later on in the week.

*This post is generously sponsored by Old El Paso as part of my brand ambassadorship with them! Thank you for supporting brands that help me bring you these easy, healthy recipes.

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BBQ Chicken Taco Bowls + VIDEO (stovetop, slow cooker or Instant Pot)

These BBQ Chicken Taco Bowls are an easy make ahead meal — freezer friendly and perfect for your week’s meal prep! The chicken can be made on the stovetop, in the slow cooker or Instant Pot. Includes step by step recipe video.

Course Main Course

Cuisine American

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 4

Calories 326cal

Author Ashley Fehr

Ingredients

• 1 cup low sodium chicken broth
• 3 teaspoons Old El Paso taco seasoning
• 2 boneless skinless chicken breasts
• 1 cup canned black beans rinsed
• 1/3 cup barbecue sauce
• 4 Old El Paso tortilla bowls
• 1/2 cup shredded cheddar cheese
• 1 cup chopped lettuce
• 1/2 cup cherry tomatoes halved
• Salsa sour cream, avocadoes to garnish if desired

Instructions

• In a medium skillet, stir together chicken broth and taco seasoning and bring to a simmer over medium heat.
• Add chicken breasts, cover and cook for 12-15 minutes, until cooked (165F internal temperature).
• Remove chicken and slice. Return to pan with the broth and add beans and barbecue sauce. Cook on medium heat for 5 minutes until heated through.
• Fill tortilla bowls with ¼ filling each, and sprinkle with ¼ cheese, lettuce and tomatoes. Add additional toppings as desired.
• *TO MAKE AHEAD:Let filling cool completely. Divide filling between 4 bowls, sprinkle with cheese, and wrap each in tin foil or place in a medium freezer bag and freeze. To heat, unwrap, place on a parchment lined baking sheet and bake at 350 degrees for 22-26 minutes until heated through. The edges will get a little crispy, if you want to avoid this, cover with some foil. Garnish as desired.

Video

Notes

*INSTANT POT: To cook frozen chicken in the instant pot, combine ¾ cup broth and seasoning, pour into Instant Pot. Add 2 frozen chicken breasts, seal Instant Pot (pressurized, not venting). Turn on to Manual, high pressure for 15 minutes. Once timer beeps, do a quick release, slice chicken and toss with beans and barbecue sauce (put on sauté mode if you want to heat the beans through).
*SLOW COOKER: Place chicken breasts in a 2-4 quart slow cooker, sprinkle with taco seasoning and pour over broth. Cover and cook until a temperature of 165F is reached, about 2-3 hours on low for thawed breasts. Slice, and stir in barbecue sauce and beans.
*Nutrition information is estimated and will vary depending on exact serving size, types and brands of products used.

Nutrition

Calories: 326cal | Carbohydrates: 35g | Protein: 24g | Fat: 10g | Sugar: 11g

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