The Cookie Rookie®

Chicken Piccata Meatballs

Becky Hardin — Fri, 16 May 2025 13:30:00 +0000

Chicken piccata meatballs are one of my favorite pasta dinners! These ground chicken meatballs are made with zesty lemon and breadcrumbs, then cooked in a lemon garlic sauce with capers. I love that they only take 30 minutes from start to finish—so easy! All the rich and tender flavor of chicken piccata, but super simple to throw together!

My kids are big fans of meatballs, so I’m always looking for new meatball recipes to get them excited. These chicken piccata meatballs are my latest and greatest experiment, and I truly think they’re such a success. It’s everything I love about chicken piccata wrapped up into bite-sized meatballs.

Tips for Beginners

Meatballs can be tough for a number of reasons. Meat shrinks as it cooks, so I use binders (egg and breadcrumbs) to add mass and moisture. Be sure to add and incorporate the binders thoroughly.
Meatballs can also get tough from being packed too tightly. When forming the meatballs, do not compress them. Instead, form them gently using as little pressure as possible. As a general rule, try to handle the meatball mixture as little as possible.

Chicken Piccata Meatballs Recipe

These easy chicken meatballs are made with lemon, garlic, breadcrumbs, and capers for a zesty and flavor-packed dish!

Step-by-step photos can be seen below the recipe card.

Course Dinner

Cuisine Italian

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 449kcal

Author Becky Hardin

Equipment

Cookie Portion Scoop

Ingredients

For the Meatballs

1½ pounds ground chicken
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 teaspoon garlic powder
2 tablespoons chopped fresh parsley plus more for garnish
½ cup Panko breadcrumbs
1 large egg
½ tablespoon lemon zest from ½ lemon
1 tablespoon olive oil for cooking

For the Sauce

4 tablespoons unsalted butter divided (½ stick)
3 cloves garlic minced
1 tablespoon all-purpose flour
1 cup low-sodium chicken broth
2 tablespoons capers drained
2 tablespoons lemon juice from 1 lemon
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
½ teaspoon crushed red pepper flakes optional

Instructions

In a large bowl, mix the ground chicken, kosher salt, black pepper, garlic powder, parsley, Panko, egg, and lemon zest together.
1½ pounds ground chicken, 1 teaspoon kosher salt, ½ teaspoon freshly ground black pepper, 1 teaspoon garlic powder, 2 tablespoons chopped fresh parsley, ½ cup Panko breadcrumbs, 1 large egg, ½ tablespoon lemon zest
Using a 1½-tablespoon-sized cookie scoop, roll the mixture into 12 meatballs. Try to keep them relatively the same size.
Heat a large skillet over medium-high heat. Add 1 tablespoon of olive oil.
1 tablespoon olive oil
Once hot, add the meatballs in batches, do not overcrowd the pan. Brown for 4-5 minutes. Remove all of the meatballs to a plate.
Melt 1 tablespoon of butter in the same skillet. Add garlic and cook for 30 seconds or until fragrant. Add the flour and whisk for 1 minute.
4 tablespoons unsalted butter, 3 cloves garlic, 1 tablespoon all-purpose flour
Slowly whisk in the chicken broth.
1 cup low-sodium chicken broth
Add the capers, lemon juice, salt, black pepper, and red pepper flakes.
2 tablespoons capers, 2 tablespoons lemon juice, ½ teaspoon kosher salt, ¼ teaspoon freshly ground black pepper, ½ teaspoon crushed red pepper flakes
Add the meatballs to the skillet, reduce the heat to medium and cook for 5 minutes.
Add the remaining 3 tablespoons of cold butter and allow them to melt into the sauce.
Garnish with chopped parsley.

Notes

To make gluten-free chicken meatballs, simply use gluten-free breadcrumbs and gluten-free 1:1 baking flour.
Properly cooked ground chicken should read 165°F on an instant-read thermometer.

Storage: Store chicken piccata meatballs in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition

How to Make Chicken Piccata Meatballs Step by Step

Make the Meatballs: In a large bowl, mix 1½ pounds of ground chicken, 1 teaspoon of kosher salt, ½ teaspoon of freshly ground black pepper, 1 teaspoon of garlic powder, 2 tablespoons of chopped fresh parsley, ½ cup of Panko breadcrumbs, 1 large egg, and ½ tablespoon of lemon zest together.

Shape the Meatballs: Using a 1½-tablespoon-sized cookie scoop, roll the mixture into 12 meatballs. Try to keep them relatively the same size.

Brown the Meatballs: Heat a large skillet over medium-high heat. Add 1 tablespoon of olive oil. Once hot, add the meatballs in batches, do not overcrowd the pan. Brown for 4-5 minutes. Remove all of the meatballs to a plate.

Make the Sauce: Melt 1 tablespoon of butter in the same skillet. Add 3 minced cloves of garlic and cook for 30 seconds or until fragrant. Add 1 tablespoon of all-purpose flour and whisk for 1 minute. Slowly whisk in 1 cup of low-sodium chicken broth. Add 2 tablespoons of capers, 2 tablespoons of lemon juice, ½ teaspoon of kosher salt, ¼ teaspoon of freshly ground black pepper, and ½ teaspoon of crushed red pepper flakes. Then, add the meatballs back to the skillet, reduce the heat to medium, and cook for 5 minutes. Add the remaining 3 tablespoons of cold unsalted butter and allow them to melt into the sauce.

Garnish with chopped parsley and enjoy!

How to Store and Reheat

Store leftover chicken piccata meatballs in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave in 30-second increments until warmed through.

Freeze chicken piccata meatballs in a single layer on a lined baking sheet until solid, about 1-2 hours. Transfer to an airtight container or Ziplock bag to store for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Serving Suggestions

These lemon and garlic chicken meatballs are delicious served over pasta, zoodles, rice, cauliflower rice, or mashed potatoes. Add a side of lemon parmesan roasted broccoli or sautéed green beans for a complete meal that’s packed full of mouth-puckering lemon flavor!

more chicken meatballs to try

Buffalo Chicken Meatballs

Chicken Parmesan Meatballs

Peruvian Chicken Meatballs with Green Sauce (Drop Meatballs)

Baked Chicken Cordon Bleu Dip

The post Chicken Piccata Meatballs appeared first on The Cookie Rookie®.

Giant Party Sub (Made with a Bundt pan)

Krista Teigen — Wed, 14 May 2025 13:30:00 +0000

This is a fun one, the giant party sub! I love getting creative with classics, and this sub is just that. A fun and creative way to make a sub to feed a crowd. It’s totally customizable and made with bread dough right in a bundt pan. Layer it with your favorite cold meats, cheeses, and accouterment for your next picnic or game day.

My kids have become obsessed with this party sub. I fear I may never be able to make a regular sandwich again. Every gathering now demands an overstuffed masterpiece, and honestly, I don’t mind—this Bundtwich is as fun to make as it is to eat. With layers of savory meats, melty cheese, and just the right mix of crunchy veggies, it’s a total crowd-pleaser. Plus, it’s so easy to customize that I can switch up the fillings and keep everyone happy.

Giant Party Sub

Course party food, Sandwiches

Cuisine American

Prep Time 20

Cook Time 30

Total Time 50

Servings servings

Calories 417kcal

Author Krista Teigen

Ingredients

2 rolls of refrigerated bread dough I used Pillsbury bread dough
1/2 cup mayonnaise
3/4 pound deli ham slices
3/4 pound deli turkey slices
8 slices Colby jack cheese
10 slices of cooked bacon
2 large tomatoes sliced
1/4 cup thinly sliced red onion optional
2 cups shredded iceberg lettuce

Instructions

Preheat the oven to 350 degrees.
Remove the dough from the packaging and place the rolls in the bottom of a greased bundt pan. Pinch the ends of the rolls together to form a ring.
2 rolls of refrigerated bread dough
Bake for 20-25 minutes until the bread is golden brown. Invert to a wire rack to fully cool.
Slice the bread in half horizontally. Spread mayonnaise on the top half.
1/2 cup mayonnaise
Layer the cheese, ham slices, turkey slices, bacon, and tomatoes on the bread.
3/4 pound deli ham slices, 3/4 pound deli turkey slices, 8 slices Colby jack cheese, 10 slices of cooked bacon, 2 large tomatoes
Top with lettuce and red onion.
1/4 cup thinly sliced red onion, 2 cups shredded iceberg lettuce
Place the top half of the bread on the sandwich. Slice and enjoy.

Nutrition

How to Cook a Giant Party Sub Step by Step

Gather the Ingredients: Gather all your ingredients.

Prepare the Dough: Preheat the oven to 350°F and grease a bundt pan. Remove 2 rolls of refrigerated bread dough from the packaging and place them in the bottom of the pan. Pinch the ends of the rolls together to form one piece into a ring.

Bake the Bread: Place the bread into the oven on the middle rack and bake for 20-25 minutes. The bread should be golden brown. Remove the bread from the oven and invert it onto a wire rack to cool fully.

Slice and Spread: Once the bread is fully cooled, slice it in half horizontally. Spread ½ cup of mayonnaise on the top half of the bread.

Stack the Fillings: Evenly layer ¾ lb deli ham slices, ¾ lb deli turkey slices, 8 slices of Colby jack cheese, and 10 slices of cooked bacon on the bread.

Top it Off: Top the meat and cheese with even layers of 2 sliced large tomatoes, ¼ cup thinly sliced red onion (optional), and 2 cups shredded iceberg lettuce.

Slice and Enjoy: Place the top half of the bread on the sandwich, slice it up, and serve. Enjoy!

Variations

The options are endless for this party sub. I make this in a variety of ways, depending on who I’m serving or when I’m serving it. Whether you’re feeding a crowd with classic deli favorites, spicing things up with bold flavors, or creating a lighter version, there’s a variation for everyone:

Add your favorite meats and cheeses. Swap the turkey or ham for roast beef, salami, or pastrami, and use pepper jack, cheddar, or mozzarella.
I love to add a spice kick like sliced jalapeños or a drizzle of spicy mayo or sriracha for extra heat.
Make it into an Italian sub with Genoa salami and mortadella. Use provolone cheese and spread pesto or Italian dressing on the bread.
Skip the meat and load up on roasted red peppers, marinated artichokes, sliced cucumbers, and extra cheese. Try adding hummus or a flavored cream cheese spread for more flavor.

How to Store Leftovers

Though I rarely have leftovers, when I do, I make sure to wrap them tightly in plastic wrap or aluminum foil to keep the bread from drying out. I also like to store them in an airtight container in the fridge for extra freshness. They never last long in my house—usually gone within a day or two—but if any are left by day three, I toss them to be safe.

Serving Suggestions

This party sub is built to feed a crowd making it perfect for game days alongside my favorite Super Bowl dips, for Fourth of July cookouts, birthday celebrations, and even holiday gatherings when I want something easy yet impressive. And if you’re feeling extra indulgent, pair it with a batch of homemade potato wedges or cheese fries for an extra hearty, crowd-pleasing feast that everyone will love. Don’t forget to serve it with a side of homemade pickles, chips, or a fresh pasta salad to complete the spread.

More Party sandwiches to try

Ham and Cheese Sliders

Pizza Sliders

Cheeseburger Sliders (Baked Sliders Recipe)

Chicken Parmesan Sliders

The post Giant Party Sub (Made with a Bundt pan) appeared first on The Cookie Rookie®.

Chicken Mushroom Pasta

Sabine Venier — Mon, 12 May 2025 13:30:00 +0000

This simple chicken mushroom pasta is one of my favorite easy pasta recipes. I tossed tender chunks of chicken and savory mushrooms in a delicate cream sauce to create a rich and flavorful pasta dish that has quickly become a family favorite! I make this chicken and mushroom pasta all the time, and my whole family adores it!

I love the savory, umami flavor that mushrooms add to any dish. This chicken and mushroom pasta enhances that savory flavor with a rich and creamy sauce dappled with Parmesan cheese!

Tips for Success

I like the sauce in this dish not too thick but not too thin. If you prefer a thicker sauce, simmer the sauce for a bit longer to allow it to reduce. Conversely, if you want a thinner sauce, add a bit more chicken broth or pasta cooking water.

Chicken Mushroom Pasta Recipe

I tossed tender chunks of chicken and savory mushrooms in a delicate cream sauce to create this rich and flavorful chicken mushroom pasta!

Step-by-step photos can be seen below the recipe card.

Course Dinner, Main Course, pasta

Cuisine American

Prep Time 15

Cook Time 20

Total Time 35

Servings bowls

Calories 675kcal

Author Sabine Venier

Ingredients

12 ounces dry rigatoni pasta* (¾ box)
1 pound boneless, skinless chicken breasts**
½ teaspoon kosher salt
¼ teaspoon ground black pepper
2 tablespoons olive oil divided
8 ounces cremini mushrooms*** sliced
1 onion finely diced
4 cloves garlic minced
¼ cup dry white wine
1 cup reserved pasta cooking water
½ cup low-sodium chicken broth
½ cup heavy cream**** room temperature
¼ cup freshly grated Parmesan cheese plus more for garnish
Chopped fresh parsley optional, for garnish

Instructions

Cook the pasta according to the package instructions. Once cooked, drain the pasta and set it aside. Reserve 1 cup of the pasta cooking water before draining.
12 ounces dry rigatoni pasta*
Pat dry the chicken and cut it into bite-sized pieces. Season with salt and black pepper and set aside.
1 pound boneless, skinless chicken breasts**, ½ teaspoon kosher salt, ¼ teaspoon ground black pepper
In a large pan, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken and cook until browned and fully cooked, about 5 minutes. Ensure the internal temperature reaches 165°F. Remove the chicken from the pan and set it aside.
2 tablespoons olive oil
In the same pan, add the remaining 1 tablespoon of olive oil. Add the sliced mushrooms and sauté until they become golden brown, about 5 minutes. Remove from the pan and set aside.
8 ounces cremini mushrooms***
Then add the onion and sauté for 2-3 minutes until golden. Add the minced garlic and sauté for an additional 1 minute until fragrant.
1 onion, 4 cloves garlic
Pour in the wine and allow it to simmer until much of it has evaporated, scraping any browned bits from the bottom of the pan. Pour in the pasta water and chicken broth and bring to a simmer.
¼ cup dry white wine, 1 cup reserved pasta cooking water, ½ cup low-sodium chicken broth
Add the heavy cream to the pan and simmer for 3-5 minutes until thickened.
½ cup heavy cream****
Add the cooked chicken and mushrooms. Stir until well combined and cook for 2 minutes until heated through.
Mix in the grated Parmesan cheese.
¼ cup freshly grated Parmesan cheese
Add the cooked pasta to the pan and toss everything together until the pasta is evenly coated. Divide the pasta among four plates or bowls. Garnish with additional fresh parsley and Parmesan if desired.
Chopped fresh parsley

Notes

*I like rigatoni for this recipe, but any short pasta shape will work.

**I prefer boneless, skinless chicken breasts, but thighs also work well.

***I recommend using fresh mushrooms, but you can use frozen in a pinch. Keep in mind that frozen mushrooms release more moisture, so adjust the cooking time accordingly. Cremini/button mushrooms are commonly used, you can experiment with shiitake, oyster, or wild mushrooms.

****You can use half-and-half, whole milk, or a non-dairy alternative like coconut milk for a lighter version. Keep in mind that it may alter the creaminess and flavor.

Nutrition

How to Make Chicken Mushroom Pasta Step by Step

Boil the Pasta: Cook 12 ounces of rigatoni pasta according to the package instructions. Once cooked, drain the pasta and set it aside. Reserve 1 cup of the pasta cooking water before draining.

Season the Chicken: Pat dry 1 pound of boneless, skinless chicken breasts and cut them into bite-sized pieces. Season with ½ teaspoon of salt and ¼ teaspoon of black pepper and set aside.

Cook the Chicken: In a large pan, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken and cook until browned and fully cooked, about 5 minutes. Ensure the internal temperature reaches 165°F. Remove the chicken from the pan and set it aside.

Sauté the Mushrooms: In the same pan, add the remaining 1 tablespoon of olive oil. Add 8 ounces of sliced mushrooms and sauté until they become golden brown, about 5 minutes. Remove from the pan and set aside.

Cook the Onion and Garlic: Add the 1 finely diced onion and sauté for 2-3 minutes until golden. Add 4 cloves of minced garlic and sauté for an additional 1 minute until fragrant.

Deglaze the Pan: Pour in ¼ cup of dry white wine and allow it to simmer until much of it has evaporated, scraping any browned bits from the bottom of the pan. Pour in the 1 cup of reserved pasta water and ½ cup of chicken broth and bring to a simmer.

Add the Heavy Cream: Add ½ cup of heavy cream to the pan and simmer for 3-5 minutes until thickened.

Stir in the Chicken and Mushrooms: Add the cooked chicken and mushrooms. Stir until well combined and cook for 2 minutes until heated through.

Mix in the Cheese: Mix in ¼ cup of freshly grated Parmesan cheese. Add the cooked pasta to the pan and toss everything together until the pasta is evenly coated.

Divide the pasta among four plates or bowls. Garnish with additional fresh parsley and Parmesan if desired.

How to Store and Reheat

Store any leftover chicken mushroom pasta in an airtight container in the refrigerator for up to 2 days. Reheat the pasta in the microwave or on the stovetop with a splash of water to prevent it from drying out. Stir occasionally for even heating.

You can freeze this mushroom chicken pasta for up to 2 months in airtight containers of Ziplock bags to prevent freezer burn. Before reheating, thaw the pasta in the fridge overnight.

Serving Suggestions

My favorite way to serve this creamy chicken and mushroom pasta is with a slice of homemade garlic bread. It’s also super yummy accompanied by a Caesar salad.

more pasta recipes to try

Chicken Parmesan Pasta

Dill Pickle Pasta Salad

Tricolor Pasta Salad

Mexican Street Corn Pasta Salad

The post Chicken Mushroom Pasta appeared first on The Cookie Rookie®.

Hot Beef Sandwich

Sabine Venier — Fri, 09 May 2025 13:30:00 +0000

A hot beef sandwich is one of my favorite comfort foods. Low-and-slow-cooked beef smothered in a rich gravy on a chewy roll…there’s nothing quite like it. But sometimes I want to enjoy that sandwich ASAP, which is why I developed instant pot hot beef sandwiches. All the great flavor of the classic sandwich and ready in just 2 hours!

Instant Pot Hot Beef Sandwich

When I get my mind on having something right now, I really need it right. now. Traditional hot beef sandwiches take anywhere from 3 to 8 hours to make, and I just can’t wait that long. But with my instant pot, I can make these hot beef sandwiches in 2 hours, which is huge for me!

Hot Beef Sandwich Recipe

Instant pot hot beef sandwiches have all the great flavor of a classic hot beef sandwich and are ready to eat in just 2 hours!

Step-by-step photos can be seen below the recipe card.

Course Dinner, Lunch, Main Course, Sandwiches

Cuisine American

Prep Time 15

Cook Time 1 45

Total Time 2

Servings sandwiches

Calories 763kcal

Author Sabine Venier

Equipment

Instant Pot (click for my favorite)

Ingredients

2 pounds beef chuck roast* cut into two 1-pound chunks
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 tablespoons vegetable oil
1 large onion thinly sliced
2 cloves garlic minced
1 cup low-sodium beef broth
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
1 teaspoon dried rosemary
¼ cup all-purpose flour
¼ cup water
4 slices French bread or rolls
4 slices Swiss cheese**

Instructions

Season the chunks of chuck roast generously with salt and black pepper.
2 pounds beef chuck roast*, ½ teaspoon kosher salt, ½ teaspoon freshly ground black pepper
Set your pressure cooker to sauté mode. Add vegetable oil, and when hot, sear the beef chunks on all sides until browned. Remove the beef and set it aside.
2 tablespoons vegetable oil
In the same pressure cooker, add sliced onions and minced garlic. Sauté until the onions are soft and translucent.
1 large onion, 2 cloves garlic
Add the seared beef back into the pressure cooker. Pour in beef broth, Worcestershire sauce, thyme, and rosemary. Stir well. Secure the lid on the pressure cooker and set it to high pressure. Cook for 90 minutes.
1 cup low-sodium beef broth, 1 tablespoon Worcestershire sauce, 1 teaspoon dried thyme, 1 teaspoon dried rosemary
Once the cooking time is complete, allow natural pressure release for about 15 minutes. Then, manually release any remaining pressure.
Remove the beef and shred using two forks. Set aside.
In a small bowl, mix flour with water to create a smooth paste.
¼ cup all-purpose flour, ¼ cup water
Add ½ cup of the cooking liquid into the flour-water mixture and stir until smooth.
Gradually whisk this paste into the cooking liquid in the pressure cooker to create a thickened gravy. Switch the pressure cooker back to sauté mode and stir until the gravy thickens.
Add the shredded beef and stir to ensure it’s coated with the rich gravy. Season with salt and pepper to taste.
Serve the shredded beef on the toasted bread or rolls. Top with a slice of cheese if preferred.
4 slices French bread, 4 slices Swiss cheese**

Notes

*I like chuck roast because it has a lot of fat that bastes the meat as it cooks, keeping it nice and tender. You could also use beef brisket or round roast.

**Swiss cheese is my favorite for this hearty sandwich, but Provolone or cheddar would also work.

Nutrition

How to Make a Hot Beef Sandwich Step by Step

Season the Beef: Season 2 pounds of beef chuck roast cut into 2 chunks generously with ½ teaspoon of kosher salt and ½ teaspoon of black pepper.

Sear the Beef: Set your pressure cooker to sauté mode. Add 2 tablespoons of vegetable oil, and when hot, sear the beef chunks on all sides until browned. Remove the beef and set it aside.

Sauté the Onions: In the same pressure cooker, add 1 large sliced onion and 2 cloves of minced garlic. Sauté until the onions are soft and translucent.

Cook the Beef: Add the seared beef back into the pressure cooker. Pour in 1 cup of low-sodium beef broth, 1 tablespoon of Worcestershire sauce, 1 teaspoon of dried thyme, and 1 teaspoon of dried rosemary. Stir well. Secure the lid on the pressure cooker and set it to high pressure. Cook for 90 minutes. Once the cooking time is complete, allow natural pressure release for about 15 minutes. Then, manually release any remaining pressure.

Shred the Beef: Remove the beef and shred using two forks. Set aside.

Make a Roux: In a small bowl, mix ¼ cup of all-purpose flour with ¼ cup of water to create a smooth paste.

Thin the Roux: Add ½ cup of the cooking liquid into the flour-water mixture and stir until smooth.

Thicken the Gravy: Gradually whisk this paste into the cooking liquid in the pressure cooker to create a thickened gravy. Switch the pressure cooker back to sauté mode and stir until the gravy thickens.

Stir in the Beef: Add the shredded beef and stir to ensure it’s coated with the rich gravy. Season with salt and pepper to taste.

Serve and enjoy: Serve the shredded beef on 4 slices of French bread. Top each with a slice of Swiss cheese if preferred. I sometimes like to spread a thin layer of Dijon mustard or mayonnaise on the bread before adding the beef for another layer of flavor and moisture.

Dutch Oven Hot Beef Sandwiches

Instant pot hot beef sandwiches are the easiest method, but you can also make the beef in a crockpot cooked over low heat for 6-8 hours or in a Dutch oven at 300°F for about 3 hours.

How to Store and Reheat

I prefer to store the hot beef separately from the bread to prevent soggy sandwiches. The beef will keep well for up to 4 days in the refrigerator or up to 3 months in the freezer. Let it thaw overnight in the refrigerator before reheating individual portions in the microwave in 30-second increments until warmed through.

Serving Suggestions

These instant pot hot beef sandwiches are total umami bombs, so I like to serve them with light sides, like pickled beets or coleslaw. The tangy flavors help cut the richness and balance out the overall meal.

more instant pot beef recipes to try

Instant Pot Beef Stew Recipe (5 Spice Beef Stew)

Instant Pot Brisket – Thai Style Beef Brisket Recipe (Pressure Cooker Brisket)

Instant Pot Chili Mac Recipe (Pressure Cooker Chili)

Instant Pot Meatloaf

The post Hot Beef Sandwich appeared first on The Cookie Rookie®.

How to Cook Bacon in the Oven

Laurel Perry — Wed, 07 May 2025 13:30:00 +0000

I’ve finally learned the secrets of how to cook bacon in the oven! That’s right, I have the mess-free method for cooking tons of bacon in bulk. Armed with just a baking sheet, some aluminum foil, and a pound of bacon, cooking bacon in the oven has never been easier. It frees up time and stove space to make other breakfast favorites. Plus, I don’t have to scrub down my whole kitchen anymore!

It’s always a treat any time I make bacon because it’s so messy and time-consuming to cook it on the stovetop. But since I learned how to cook bacon in the oven, it’s been appearing on our breakfast table much more often. This recipe for bacon in the oven is quick, easy, and mess-free, leaving me more time to spend with my family!

Tips for Beginners

If you want to skip the foil lining, you can! But it does considerably cut down on dishwashing time.
If your bacon is super fatty, it may start to smoke. I recommend starting it in a cold oven to prevent smoking/burning.
Save the bacon grease, strain it through a coffee filter, and use it to cook with. It works well in any recipe that calls for oil.

How to Cook Bacon in the Oven

I've finally learned the secrets of how to cook bacon in the oven! With this mess-free method, cooking crispy bacon has never been easier!

Step-by-step photos can be seen below the recipe card.

Course Breakfast, Side Dish

Cuisine American

Prep Time 5

Cook Time 20

Total Time 25

Servings

Calories 265kcal

Author Laurel Perry

Equipment

Baking Sheet

Ingredients

1 pound bacon (1 package)

Instructions

Preheat the oven to 400°F. Line a baking sheet with aluminum foil so that it covers the bottom and the sides. This makes for easy cleanup! Lay a sheet of parchment paper over the foil.
Arrange the bacon in a single layer on the sheet pan. 10-11 slices is the maximum I recommend. The bacon can be touching on the sides, but should not be overlapping.
1 pound bacon
Bake for 14-18 minutes for regular-cut bacon and 18-22 minutes for thick-cut bacon. Check your bacon at the minimum cooking time.
Once cooked to your liking, transfer the bacon to a paper towel-lined plate to drain any excess fat. Serve immediately.

Video

Notes

Storage: Store bacon in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 6 months.

Nutrition

How to Cook Bacon in the Oven Step by Step

Prep the Baking Sheet: Preheat the oven to 400°F. Line a baking sheet with aluminum foil so that it covers the bottom and the sides. This makes for easy cleanup! Lay a sheet of parchment paper over the foil.

Arrange the Bacon: Arrange 1 pound of bacon in a single layer on the sheet pan. 10-11 slices is the maximum I recommend. The bacon can be touching on the sides, but should not be overlapping.

Bake the Bacon: Bake for 14-18 minutes for regular-cut bacon and 18-22 minutes for thick-cut bacon. Check your bacon at the minimum cooking time. Once cooked to your liking, transfer the bacon to a paper towel-lined plate to drain any excess fat. Serve immediately.

How to Store and Reheat

Store leftover bacon in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F oven for 7-10 minutes, or until warmed through and crispy.

To freeze, layer the bacon on wax paper in an airtight container or Ziplock bag to prevent sticking. It will keep for up to 6 months. Let thaw overnight in the refrigerator before reheating.

Serving Suggestions

While you’re cooking bacon in the oven, you’ll have plenty of time to make some scrambled eggs, pancakes, or waffles to go with it!

More Breakfast Recipes To Try

Breakfast Pizza

How to Make Home Fries

Blueberry Sheet Pan Pancakes

Biscuit Breakfast Casserole

The post How to Cook Bacon in the Oven appeared first on The Cookie Rookie®.

Taco Skillet

Laurel Perry — Mon, 05 May 2025 13:30:00 +0000

This easy, cheesy, beefy taco skillet recipe is the easy weeknight dinner I’ve been craving! Just like my favorite tacos, this Mexican skillet dinner is loaded with ground beef, black beans, salsa, and plenty of cheese. Best of all, I can whip up this meal in just 30 minutes! This is my favorite recipe for when I’m craving tacos but don’t have any tortillas on hand. Plus, it all comes together in one skillet, so I have way fewer dishes to clean at the end of the night.

Tacos are my love language, so imagine my surprise when I went to make my favorite beef tacos one night and discovered we didn’t have any tortillas! After my initial shock wore off, I rolled up my chef sleeves and made. it. work. And the rest is history. This easy taco skillet is in regular rotation at my house!

Tips for Success

Using an oven-safe cast iron or stainless steel skillet makes this recipe so easy to take from stovetop to oven to table!
This recipe is easy to adapt to any dietary preference. Swap the beef for ground turkey, chicken, or pork instead of beef. You can also omit the meat altogether and add more beans and veggies for an easy meatless meal.
Try stirring in some salsa verde for a slightly different flavor!

Taco Skillet Recipe

Seasoned beef, black beans, lots of cheese, and all of your favorite taco ingredients meld together deliciously in this easy skillet recipe.

Step-by-step photos can be seen below the recipe card.

Course Dinner, Main Course

Cuisine Mexican

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 576kcal

Author Laurel Perry

Equipment

Cast Iron Skillet

Ingredients

1 pound lean ground beef
½ yellow onion chopped
1 red bell pepper chopped
2 cloves garlic minced
1 tablespoon taco seasoning
1 tablespoon ground cumin
¾ teaspoon kosher salt
15 ounces salsa (1 jar)
15 ounces black beans drained and rinsed (1 can)
1 cup freshly shredded cheddar cheese divided
1 cup freshly shredded Monterey jack cheese divided
2 tablespoons chopped fresh cilantro optional
1 jalapeno pepper sliced; optional

Instructions

Cook the ground beef and onion in a skillet over medium-high heat breaking apart the meat with a spoon until the beef is cooked through.
1 pound lean ground beef, ½ yellow onion
Add in the bell pepper and cook until it begins to soften, 1-2 minutes. Add in the garlic, taco seasoning, cumin, and salt and cook until fragrant, about 1 minute.
1 red bell pepper, 2 cloves garlic, 1 tablespoon taco seasoning, 1 tablespoon ground cumin, ¾ teaspoon kosher salt
Stir in the salsa, black beans, and half of the cheese. Sprinkle the remaining cheese over the top. Lower the heat to medium, cover, and cook until the cheese has melted, about 2 minutes. Garnish with chopped parsley and sliced jalapeno pepper (if desired) and serve.
15 ounces salsa, 15 ounces black beans, 1 cup freshly shredded cheddar cheese, 1 cup freshly shredded Monterey jack cheese, 2 tablespoons chopped fresh cilantro, 1 jalapeno pepper

Video

Notes

You can use 2 cups of Mexican cheese blend in place of the cheddar and Monterey jack cheeses.
You can use a 15-ounce can of diced tomatoes in place of the salsa if desired.

Nutrition

How to Make a Taco Skillet Step by Step

Cook the Beef: Cook 1 pound of lean ground beef and ½ of a chopped yellow onion in a skillet over medium-high heat, breaking apart the meat with a spoon until the beef is cooked through.

Season the Beef: Add in 1 diced red bell pepper and cook until it begins to soften, 1-2 minutes. Add in 2 minced cloves of garlic, 1 tablespoon of taco seasoning, 1 tablespoon of ground cumin, and ¾ teaspoon of kosher salt, and cook until fragrant, about 1 minute.

Add the Cheese: Stir in 15 ounces (1 jar) of salsa, 15 ounces (1 can) of drained and rinsed black beans, and ½ cup each of the cheddar and Monterey jack cheeses. Sprinkle the remaining cup of cheese over the top. Lower the heat to medium, cover, and cook until the cheese has melted, about 2 minutes.

Serve: Garnish with 2 tablespoons of chopped fresh parsley and 1 sliced jalapeno pepper (if desired) and serve.

How to Store and Reheat

Store any leftovers from your taco skillet in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop set over medium-low, or in the microwave in 30-second increments until warmed through.

Freeze this cheesy taco skillet in an airtight container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Serving Suggestions

This tasty taco skillet is delicious served over cilantro lime rice, tater tots, or Mexican macaroni and cheese. And don’t forget a big pot of our favorite queso dip, and fresh tortilla chips for dipping!

More Taco Recipes To Try

Birria Tacos Recipe

Quesabirria Tacos

Crockpot Taco Soup

Crockpot Beef Carnitas

The post Taco Skillet appeared first on The Cookie Rookie®.

Homemade Sopapillas

Laurel Perry — Sat, 03 May 2025 13:30:00 +0000

Homemade sopapillas are deliciously fried pillows of dough from New Mexico. Whenever I want a sweet treat, I whip these up with simple pantry ingredients and enjoy them with a drizzle of sweet honey. The puffed dough is crispy and airy, and so easy to make. Whether dusted with cinnamon sugar, served plain or with traditional honey, they’re always a hit in my kitchen!

For me, making homemade sopapillas is like a little trip to the Southwest. These golden, puffed-up beauties are quick bread that fries up light and hollow, begging to be drizzled with honey or sprinkled with cinnamon sugar.

I grew up eating fried dough and churros at fairs with a heaping coat of powdered sugar. These sopapillas remind me of those carefree days, but with a delicious Southwestern twist. Their light, crispy exterior, and hollow center make them perfect for soaking up sweet honey or carrying a dusting of cinnamon sugar, creating a treat that’s both simple and irresistible.

Homemade Sopapillas

These light and crispy fried pillows of dough are the perfect treat drizzled with honey and powdered sugar! Making sopapillas is easy enough for a weekend dessert.

Course Dessert, Snack

Cuisine American

Prep Time 10

Cook Time 15

Rest Time 20

Total Time 45

Servings sopapillas

Calories 555kcal

Author Laurel Perry

Equipment

1 Deep Frying Thermometer

Ingredients

4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
¼ cup shortening
1 ½ cups warm water*
oil for frying** 4-6 cups, 2-3 inches of oil in the pot
honey for serving

Instructions

In a large bowl, whisk the flour, baking powder, and salt to combine.
4 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon salt
Add in the shortening and warm water. Use a spatula or wooden spoon to mix. Cover and let rest at room temperature for 20 minutes.
¼ cup shortening, 1 ½ cups warm water*
Lightly flour your surface and roll the dough into a rectangle about ¼ inch thick. Use a pizza cutter to cut the dough into 3-inch squares. They don’t have to be perfect.
Heat 1 ½ inches of oil in a Dutch oven to 375 degrees. Line a baking sheet with paper towels.
oil for frying**
Once hot, fry the sopapillas in batches until golden and puffed, about 1-2 minutes per side. Fry only a few pieces at a time to avoid overcrowding the pot, which can lower the oil temperature and result in soggy sopapillas. Remove with a slotted spoon and place on the paper towel-lined baking sheet to drain.
Repeat until all the sopapillas have been fried.
Serve warm with a drizzle of honey.
honey

Video

Notes

*Warm tap water is essential to melt the shortening and incorporate the dough.

**Test that the oil is hot enough by dropping one sopapilla or a scrap of dough first. If the oil bubbles and the dough starts to puff up and turn golden within a few seconds, the oil is hot enough. If it doesn’t bubble or puff up, the oil needs more time to heat. If it browns too quickly, the oil is too hot and should be adjusted.

Nutrition

How to Make Homemade Sopapillas Step by Step

Gather all your ingredients.

Combine the Ingredients: Grab a large mixing bowl and whisk together 4 cups of all-purpose flour, 2 tsp baking powder, and 1 tsp salt. Add ¼ cup shortening and 1 ½ cups warm water to the dry ingredients.

Form the Dough: Using a spatula or spoon, mix the ingredients together until a dough forms. Cover the mixing bowl and set it aside to rest at room temperature for 20 minutes.

Roll out the Dough: Place the dough on a lightly floured, clean workspace. Roll the dough into a ¼-inch thick rectangle.

Portion out the Dough: Using a pizza cutter, cut the dough into 3-inch squares. Don’t worry about them being perfect.

Heat the Frying Oil: Heat up 1 ½ inches of frying oil in a Dutch oven. The oil should reach 375°F before frying. Use a thermometer to check the temperature. Line a baking sheet with paper towels.

Fry the Dough: Once the temperature of the oil has reached 375°F, fry the sopapillas in batches until they’re golden and puffed. Fry only a few pieces at a time to avoid overcrowding the pot, which can lower the oil temperature and result in soggy sopapillas. This should take about 1-2 minutes per side. When frying in batches, allow the oil to return to 375°F before frying the next batch.

Drain the Fried Dough: Remove the sopapillas from the oil using a slotted spoon and place them on the lined baking sheets to drain.

Finish the Sopapillas: Repeat until all the sopapillas are fried. Serve warm with a drizzle of honey or cinnamon sugar. Enjoy!

How to Store and Reheat

If you have leftover sopapillas, store them in an airtight container at room temperature for up to a day. Reheat in the oven or air fryer to restore crispness.

Serving Suggestions

Traditional sopapillas are drizzled with honey, but you can also dust them with powdered sugar, cinnamon sugar, or even a drizzle of melted chocolate for a dessert twist. My family loves these all the same ways we’d enjoy fried dough at the fair, and we love them for Cinco de Mayo. I’ve also tried this recipe with a pinch of cinnamon or nutmeg to the dough for a subtle twist. We love to enjoy them with cups of hot drinking chocolate!

More Dessert Recipes to Try

Dutch Baby

Rocky Road Fudge

Mini Cinnamon Rolls

Deep Fried Brownie Bites

The post Homemade Sopapillas appeared first on The Cookie Rookie®.

Taco Ring

Krista Teigen — Fri, 02 May 2025 13:30:00 +0000

I love an easy shareable appetizer, and this taco ring is the perfect party food. Made with refrigerated crescent rolls and a simple ground beef filling, this taco crescent ring is so simple and so flavorful. It’s my ultimate appetizer for Cinco de Mayo.

Cinco de Mayo doesn’t have to be a stressful holiday to prep for. With this easy taco ring, I love that I can have a shareable, dippable appetizer on the table in just 45 minutes. The crescent roll dough is the perfect easy hack for creating tasty little pockets! If you’re feeling fancy, you can make your own crescent roll dough. This taco ring is the perfect party food!

Tips for Beginners

Make sure to drain off any excess oil from the beef so you don’t end up with a greasy taco ring.
Use cold crescent roll dough straight from the fridge. I found when I let it warm to room temperature, it began to stretch and tear apart more easily.

Taco Ring Recipe

This taco ring is the perfect party food. Made with crescent rolls and ground beef filling, this taco crescent ring is so simple to make!

Step-by-step photos can be seen below the recipe card.

Course Appetizer

Cuisine Mexican

Prep Time 10

Cook Time 35

Total Time 45

Servings slices

Calories 309kcal

Author Krista Teigen

Equipment

Baking Sheet

Ingredients

1 tablespoons olive oil
½ onion chopped
1 pound ground beef
1 ounce taco seasoning (about 2 tablespoons)
½ cup salsa*
16 ounces refrigerated crescent roll dough (2 cans)
2 cups freshly shredded cheddar cheese

Optional Toppings

Salsa
Sour cream
Avocado
Shredded lettuce
Diced tomatoes
Sliced jalapeno peppers

Instructions

Preheat the oven to 375°F.
Heat the olive oil in a skillet set over medium heat. Once heated, add in the onion, and cook until softened.
1 tablespoons olive oil, ½ onion
Add in the ground beef and taco seasoning, and cook until the beef has browned.
1 pound ground beef, 1 ounce taco seasoning
Stir in the salsa. Take the pan off the heat.
½ cup salsa*
Open the cans of crescent rings, unroll, and separate the triangles.
16 ounces refrigerated crescent roll dough
Place a sheet of parchment paper on a large baking sheet or pizza pan. Then, place a bowl (about 6 inches wide) in the middle.
Arrange the triangles around the bowl with the short side of the triangles facing inward and overlapping.
Spoon the taco filling onto the bottom of the crescent triangles. Sprinkle cheese over the top.
2 cups freshly shredded cheddar cheese
Take the middle point of each triangle, fold it over the meat, and tuck it underneath the dough.
Bake in the oven for 15-20 minutes until the dough is golden brown.
Serve with your favorite taco toppings.
Salsa, Sour cream, Avocado, Shredded lettuce, Diced tomatoes, Sliced jalapeno peppers

Notes

*Use your favorite store-bought, or make your salsa. Choose the spice level according to your preferences.

I like to top individual servings of this taco crescent ring with extra salsa, sour cream, sliced avocado, shredded lettuce, diced tomatoes, and jalapeños for spice.
Nutritional information does not include optional toppings.

Nutrition

How to Make a Taco Crescent Ring Step by Step

Cook the Filling: Preheat the oven to 375°F. Heat 1 tablespoon of olive oil in a skillet set over medium heat. Once heated, add in ½ of a chopped onion, and cook until softened. Add in 1 pound of ground beef and 1 ounce (1 packet) of taco seasoning, and cook until the beef has browned. Stir in ½ cup of salsa. Take the pan off the heat.

Prepare the Dough: Open 2 (8-ounce) cans of crescent roll dough, unroll, and separate the triangles. Place a sheet of parchment paper on a large baking sheet or pizza pan. Then, place a bowl (about 6 inches wide) in the middle. Arrange the triangles around the bowl with the short side of the triangles facing inward and overlapping.

Top the Dough: Spoon the taco filling onto the bottom of the crescent triangles. Sprinkle 2 cups of shredded cheddar cheese over the top.

Fold the Dough: Take the middle point of each triangle, fold it over the meat, and tuck it underneath the dough.

Bake the Ring: Bake in the oven for 15-20 minutes until the dough is golden brown. Serve with your favorite taco toppings.

How to Store and Reheat

Store this taco ring in an airtight container in the refrigerator for up to 4 days. Reheat in a 325°F oven for about 10 minutes, or until warmed through.

You can freeze this taco ring whole or cut into individual portions tightly wrapped in 2 layers of plastic wrap and 1 layer of aluminum foil for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Serving Suggestions

I love to serve this taco ring with a big bowl of salsa in the center for dipping. It’s also really good with queso dip or Mexican fiesta dip. My favorite side is this Mexican street corn pasta salad!

more taco recipes to try!

Crockpot Taco Soup

Baked Chicken Tacos Recipe

Birria Tacos Recipe

Quesabirria Tacos

The post Taco Ring appeared first on The Cookie Rookie®.

Mexican Tostadas

Laurel Perry — Wed, 30 Apr 2025 13:30:00 +0000

Mexican tostadas are my latest obsession! The deliciously crispy and crunchy tortillas are the perfect base for seasoned ground beef, refried beans, and fresh ingredients like lettuce, tomatoes, and avocado. They take just 30 minutes to make, and I guarantee they’ll be a hit for weeknight dinners and Cinco de Mayo celebrations alike!

Easy Mexican Tostadas

Who knew tostadas would be so easy to make?! I never realized that the only difference between making these tostadas and regular tacos is toasting the tortillas in the oven to create a super crisp, flat base for the toppings. The toasted tortillas add the perfect crunch to this delectable Mexican dish! The ground beef, cheese, and refried beans are the perfect combination!

Mexican Tostadas Recipe

Make these crunchy Mexican tostadas in just 30 minutes for an easy meal that's sure to please. Ground beef, refried beans, and fresh ingredients top off the crispy tortillas.

Step-by-step photos can be seen below the recipe card.

Course Dinner, Main Course

Cuisine Mexican

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 511kcal

Author Laurel Perry

Equipment

Baking Sheet

Ingredients

10 corn tortillas*
2 tablespoons olive oil
1 pound lean ground beef
½ yellow onion chopped
1 clove garlic chopped
1 tablespoon taco seasoning
¾ teaspoon kosher salt
16 ounces refried beans (1 can)
½ head iceberg lettuce shaved or finely chopped
1 pint cherry tomatoes halved
1 avocado chopped small
½ cup crumbled cotija cheese
¼ cup chopped fresh cilantro

Instructions

Preheat oven to 425°F. Brush both sides of each tortilla with olive oil and arrange them in a single layer on a baking sheet. Use two baking sheets if needed. Bake for 5 minutes, flip, and then bake for another 4-5 minutes or until the tortillas are golden and crisp.
10 corn tortillas*, 2 tablespoons olive oil
While the tostadas are baking, add the ground beef and onion to a large skillet over medium-high heat. Cook, stirring and breaking the meat up with a wooden spoon, until the meat is cooked through and no longer pink.
1 pound lean ground beef, ½ yellow onion
Add in the garlic, taco seasoning, and salt, and cook for another minute until fragrant. Remove from the heat and cover to keep warm.
1 clove garlic, 1 tablespoon taco seasoning, ¾ teaspoon kosher salt
Scoop the refried beans into a microwave-safe bowl and heat the microwave until warmed through.
16 ounces refried beans
Spread a warm tostada with beans. Then top with meat, lettuce, tomatoes, avocado, cotija and cilantro. Serve immediately and enjoy.
½ head iceberg lettuce, 1 pint cherry tomatoes, 1 avocado, ½ cup crumbled cotija cheese, ¼ cup chopped fresh cilantro

Video

Notes

*To save time, you can purchase crispy store-bought tostadas for this recipe and skip step 1.

Nutrition

How to Make Tostadas Step by Step

Toast the Tortillas: Preheat oven to 425°F. Brush both sides of 10 corn tortillas with 2 tablespoons of olive oil, and arrange them in a single layer on a baking sheet (use two baking sheets if needed). Bake for 5 minutes, flip, and then bake for another 4-5 minutes, or until the tortillas are golden and crisp. Remember, we want these tostada shells to be nice and crunchy!

Cook the Beef: While the tostadas are baking, add 1 pound of lean ground beef and ½ of a diced yellow onion to a large skillet over medium-high heat. Cook, stirring and breaking the meat up with a wooden spoon, until the meat is cooked through and no longer pink.

Season the Beef: Add in 1 minced clove of garlic, 1 tablespoon of taco seasoning, and ¾ teaspoon of kosher salt, then cook for another minute, until fragrant. Remove from the heat and cover to keep warm.

Assemble the Tostadas: Scoop 16 ounces (1 can) of refried beans into a microwave-safe bowl and heat in the microwave until warmed through. First, spread the warm tostadas with beans. Then top them with meat, ½ head of chopped iceberg lettuce, 1 pint of halved cherry tomatoes, 1 diced avocado, ½ cup of crumbled cotija cheese, and ¼ cup of chopped fresh cilantro. Serve immediately and enjoy.

How to Store and Reheat

Store leftover tostada ingredients in separate airtight containers in the refrigerator for up to 4 days. Re-crisp the tortillas in the oven and reheat the beef in the microwave before assembling and serving.

Serving Suggestions

Pretend that every day is Cinco de Mayo, and serve these tasty Mexican tostadas with a side of Mexican rice, some chips and salsa, and a margarita. Finish off the night with a delicious slice of tres leches cake!

more mexican recipes to try!

Mexican Street Corn Dip

Esquites (Mexican Street Corn in a Cup)

Crockpot Mexican Shredded Chicken

Mexican Zucchini Boats

The post Mexican Tostadas appeared first on The Cookie Rookie®.

Taco Salad

Krista Teigen — Mon, 28 Apr 2025 13:30:00 +0000

When I’m ravenously hungry, there’s nothing better than digging into a giant taco salad bowl. Piled high with lettuce, fresh veggies, beans, cheese, and deliciously seasoned ground beef, this taco salad has all the fuel I need to get through a busy day. Perfect for meal prep, this hearty salad is ready to go in just 35 minutes and makes enough to last all week!

Taco salad is one of my favorite things to eat at my local Mexican restaurant. It has all the great flavor of beef tacos but in a convenient format that keeps me from making a mess—Yes, I’m that girl who always inevitably ends up with taco juices dripping down my hands. This recipe makes 4 super hearty salads, or 6 moderately-sized salads. Either way, it’s guaranteed to sate your appetite!

Taco Salad Recipe

Piled high with lettuce, fresh veggies, beans, cheese, and deliciously seasoned ground beef, taco salad is the perfect meal!

Step-by-step photos can be seen below the recipe card.

Course Dinner, Lunch, Main Course, Salad

Cuisine Mexican

Prep Time 20

Cook Time 15

Total Time 35

Servings salads

Calories 954kcal

Author Krista Teigen

Ingredients

For the Taco Meat

1 tablespoon olive oil
½ onion chopped
1 pound ground beef*
1 ounce taco seasoning (1 packet)
½ cup salsa** plus more for topping

For the Dressing

¼ cup olive oil
¼ cup red wine vinegar
¼ cup chopped fresh cilantro
½ teaspoon ground cumin
¼ teaspoon chili powder
1 clove garlic minced
1 tablespoon honey
1 pinch kosher salt and freshly ground black pepper

For the Salad

8 cups chopped romaine lettuce
15 ounces canned black beans drained (1 can)
1 pint cherry tomatoes halved
1½ cups corn*** off the cob, canned, or frozen
¼ cup chopped red onion
1 cup freshly shredded cheddar cheese
1 avocado diced
1 cup tortilla chips****
Chopped fresh cilantro optional, for topping
Sour cream optional, for topping

Instructions

Heat the olive oil in a skillet set over medium heat.
1 tablespoon olive oil
Once heated, add in the onion, and cook until softened.
½ onion
Add in the ground beef and taco seasoning, and cook until the beef has browned.
1 pound ground beef*, 1 ounce taco seasoning
Stir in the salsa. Take the pan off the heat and set aside.
½ cup salsa**
Place the lettuce in a large bowl.
8 cups chopped romaine lettuce
Arrange the ground beef, black beans, tomatoes, corn, red onion, cheese, avocado, and tortilla chips on top.
15 ounces canned black beans, 1 pint cherry tomatoes, 1½ cups corn***, ¼ cup chopped red onion, 1 cup freshly shredded cheddar cheese, 1 avocado, 1 cup tortilla chips****
Whisk together all the dressing ingredients in a jar or bowl.
¼ cup olive oil, ¼ cup red wine vinegar, ¼ cup chopped fresh cilantro, ½ teaspoon ground cumin, ¼ teaspoon chili powder, 1 clove garlic, 1 tablespoon honey, 1 pinch kosher salt and freshly ground black pepper
Drizzle the dressing over the salad.
Top with cilantro, sour cream, and more salsa. If you're like me and love spicy food, drizzle over some hot sauce. For a milder option, try my taco sauce!
Chopped fresh cilantro, Sour cream

Video

Notes

*I used 85% lean ground beef. Leaner also works, but I don’t recommend using anything fattier than that.

**I like to use this homemade salsa recipe, but store-bought works well in a pinch.

***I like fresh corn when it’s in season, but frozen or canned also works. Let the frozen corn thaw for a few minutes at room temperature, or drain and rinse the canned corn.

****Tortilla chips add a bit of crunch! For a healthier option, I will usually make my own homemade tortilla chips when I have time, but store-bought also work.

Nutrition

How to Make Taco Salad Step by Step

Cook the Beef: Heat 1 tablespoon of olive oil in a skillet set over medium heat, then cook ½ of a chopped onion until softened. Add in 1 pound of ground beef and 1 ounce of taco seasoning, and cook until the beef has browned. Stir in ½ cup of salsa, remove from the heat, and set aside.

Assemble the Salad: Place 8 cups of chopped romaine lettuce in a large bowl. Arrange the ground beef, 15 ounces (1 can) of drained black beans, 1 pint of halved cherry tomatoes, 1½ cups of corn, ¼ cup of chopped red onion, 1 cup of shredded cheddar cheese, 1 diced avocado, and 1 cup of tortilla chips on top.

Dress and Serve: Whisk together ¼ cup of olive oil, ¼ cup of red wine vinegar, ¼ cup of chopped fresh cilantro, ½ teaspoon of ground cumin, ¼ teaspoon of chili powder, 1 minced clove of garlic, 1 tablespoon of honey, and a pinch of kosher salt and freshly ground black peppers in a jar or bowl. Drizzle the dressing over the salad. Top with cilantro, sour cream, and more salsa.

How to Store and Reheat

I recommend storing the components of this taco salad in separate airtight containers and assembling just before serving. The beef will keep for up to 4 days in the refrigerator. I enjoy this cold the next day, but you can also reheat the beef in the microwave.