Skip the drive-thru and enjoy your favorite Crunchwrap Supreme (Copycat) right at home with this easy recipe. Ready in under 40 minutes, it’s a quick, satisfying meal that’s perfect for busy weeknights and families. Fully customizable, it’s ideal for picky eaters or anyone who loves piling their plate with layers of cheesy, savory Mexican flavors. Your Taco Tuesday just got a serious upgrade!

COPYCAT CRUNCHWRAP SUPREME

Inspired by the classic Taco Bell favorite, this homemade version is loaded with seasoned ground beef, nacho cheese, sour cream, and all the crunchy layers you love, wrapped in a warm flour tortilla.

The best part? This recipe is completely customizable. Make it lighter, load it up with extras, or swap in your favorite Mexican-inspired fillings. Perfect for Taco Tuesday, game day, meal prep, or anytime you’re craving that Crunchwrap fix, this recipe lets you enjoy all the fast-food flavor right from your own kitchen without the drive-thru. Save it, make it, and enjoy! 

Find my expert tips on how to make the Copycat Crunchwrap Supreme recipe from scratch below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram and Facebook. Let’s stay connected. ❤️

Why You’ll Love This Copycat Taco Bell Crunchwrap Supreme Recipe:

• Homemade Convenience: Skip the drive-thru! Enjoy all the flavors of the Crunchwrap Supreme in the comfort of your own home.
• Quick & Weeknight-Friendly: Ready in under 40 minutes, this recipe is perfect for busy weeknights. It’s also meal-prep friendly!
• Fully Customizable: Layer it with your favorite toppings like lettuce, tomatoes, cheese, sour cream, or swap ingredients to make it dairy-free or gluten-free.
• Perfect Crunch Every Time: The combination of a soft flour tortilla and a crispy tostada or corn tortilla creates the signature crunch you love.
• A Unique Twist on Taco Tuesday: Everyone can assemble their own, making it a fun meal for families, taco nights, or even self-serve taco bars.

Ingredients

• 1 ½ pounds lean ground beef
• 1 small yellow onion, chopped
• 1 packet taco seasoning
• 1/2 cup water
• 1 teaspoon minced garlic
• 1 jar nacho cheese or Queso cheese dip
• 6 extra large flour tortillas
• 6 tostada shells
• 1 cup sour cream
• 2 cups shredded lettuce
• 1 tomato, diced
• 1 cup shredded Mexican cheese blend
• cooking spray

Instructions

In a large skillet, over medium-high heat, cook and crumble ground beef and onion until beef is no longer pink. Drain grease. Stir in the taco seasoning mix, water, and minced garlic. Continue to cook until it starts to boil. Reduce the heat to low and let it simmer for 5 minutes.

Warm the nacho cheese sauce or Queso cheese in a microwave-safe bowl. Place the flour tortillas on a large plate. Microwave for 20 seconds to warm them.

Lay one flour tortilla on a flat surface. Spread a heaping 1/2 cup of taco meat onto the center of the tortilla. Drizzle a couple of Tablespoons of nacho cheese over the meat. Top meat with one tostada shell. Spread a thin layer of sour cream over the tostada shell. Top with lettuce, tomato, and shredded Mexican cheese.

To fold the crunch wrap, start with the bottom of the flour tortilla and fold the edge up over the center. Continue to work your way around, folding the flour tortilla over the center fillings.

Repeat with all remaining tortillas, beef, tostadas, and fillings. You’ll have 6 crunch wraps total.

Spray a large, non-stick skillet with cooking spray. Heat over medium to medium-low heat. Place one crunch wrap seam-side down onto the skillet. Cook for 1 to 2 minutes, or until golden-brown. Carefully, flip over and cook the other side until golden-brown. Repeat the process with all crunch wraps. Serve immediately.

Servings

Yields: 6 Crunchwrap Supremes.

Storage and Reheating

Let the copycat crunchwrap supremes cool completely, then wrap them individually or place them in an airtight container. Keep them in the refrigerator for up to 2 days. To reheat, warm in a skillet over medium heat for a few minutes on each side until golden and heated through, or microwave for 1–2 minutes. To achieve that iconic crunch, pop them in a 350°F oven for 5 to 10 minutes to make them extra crispy.

Holly’s Tips for The Best Taco Bell Copycat Crunchwrap Supreme:

• Warm Your Tortillas: Microwaving flour tortillas for 20 seconds makes them more pliable, so folding is easier and less likely to tear.
• Even Layers: Spread ingredients evenly in the center to make folding the tortilla easier and prevent fillings from spilling out.
• Customize Your Crunchwrap Fillings: Swap ingredients or adjust quantities. Add black beans, sautéed peppers, or avocado to make it your own. Dip it in my Homemade Salsa for an extra burst of flavor!

Frequently Asked Questions:

Similar Recipes

Craving something similar? Try my Copycat Cafe Rio Chicken next.

Looking for more copycat recipes from your favorite restaurant chains? Start here: IHOP Pancakes (Copycat), Chick-fil-A Chicken Sandwich (Copycat), Chow Mein (Panda Express Copycat), and Panda Express Copycat Beijing Beef.

Have you made this Crunchwrap Supreme Copycat recipe?  ❤️

Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #TacoBellCopycatRecipes #MexicanRecipes #LifeInTheLofthouse

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Copycat Crunchwrap Supreme

Copycat Crunchwrap Supremes are stuffed with beefy, cheesy goodness and toasted until irresistibly crunchy!

Prep Time 25 minutes minutes

Cook Time 15 minutes minutes

Servings 6

Author Life in the Lofthouse

Ingredients

• 1 ½ pounds lean ground beef
• 1 small yellow onion chopped
• 1 packet taco seasoning
• 1/2 cup water
• 1 teaspoon minced garlic
• 1 jar nacho cheese or Queso cheese dip
• 6 extra large flour tortillas
• 6 tostada shells
• 1 cup sour cream
• 2 cups shredded lettuce
• 1 large tomato diced
• 1 cup shredded Mexican cheese blend
• cooking spray

Instructions

• In a large skillet, over medium-high heat, cook and crumble ground beef and onion, until beef is no longer pink. Drain grease. Stir in the taco seasoning mix, water and minced garlic. Continue to cook until it starts to boil. Reduce heat to low and let simmer for 5 minutes.
• Warm the nacho cheese sauce or queso cheese in a microwave-safe bowl. Place the flour tortillas on a large plate. Microwave for 20 seconds to warm them.
• Lay one flour tortilla on a flat surface. Spread a heaping 1/2 cup of taco meat onto the center of the tortilla. Drizzle a couple Tablespoons of nacho cheese over the meat. Top meat with one tostada shell. Spread a thin layer of sour cream over the tostada shell. Top with lettuce, tomato and shredded Mexican cheese.
• To fold the crunch wrap, start with the bottom of the flour tortilla and fold the edge up over the center. Continue to work your way around, folding the flour tortilla over the center fillings.
• Repeat with all remaining tortillas, beef, tostadas and fillings. You'll have 6 crunch wraps total.
• Spray a large, non-stick skillet with cooking spray. Heat over medium heat to medium-low heat. Place one crunchwrap seam-side down onto the skillet. Cook for 1 to 2 minutes, or until golden-brown. Carefully, flip over and cook other side until golden-brown. Repeat process with all crunch wraps. Serve immediately.

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One of my favorite cuisines is Mexican food. Set some Homemade Salsa and Warm Bean Dip with tortilla chips in front of me, and I’m one happy girl! Today, I’m excited to share a delicious Mexican dish with you that will blow your mind (and your taste buds!). These Ground Beef Enchiladas are SO good, you will want to finish the whole dish in one sitting. If you’re a fan of my Cream Cheese Beef Enchiladas, then you will love this beef enchilada recipe just as much, if not even more!

In the mood for more Mexican-inspired cuisine? Explore more top-loved recipes here. Don’t forget to snack on my Mexican Layer Dip and Crock Pot Queso Blanco Dip while you cook!

GROUND BEEF ENCHILADAS

Traditional beef enchiladas are known for their classic combination of spices, melted cheeses, and ground beef, but what makes this recipe irresistible is the homemade enchilada sauce. 🙌🏽 Made from scratch with olive oil, flour, chicken stock, and tomato sauce, it’s rich, flavorful, and perfectly balanced. This red enchilada sauce tastes far better than any canned or store-bought sauce. That’s how confident I am with it! It will change the way you crave enchiladas.

Topped with freshly-grated Monterey Jack Cheese and a sprinkle of fresh cilantro, this is the kind of recipe that takes classic beef enchiladas to the next level. Serve it with my Mexican Rice, pinto or black beans, a fresh side salad (like my Doritos Taco Salad), or guacamole for a complete meal. Make sure you save this recipe for later, so you can easily come back to it and share it with your family and friends, too! 

Find my expert tips on how to make ground beef enchiladas below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram or Facebook. Let’s stay connected. ❤️

Why You’ll Love This Easy Ground Beef Enchiladas Recipe:

• Easy-To-Make: The instructions and ingredients may look lengthy at first glance, but don’t be fooled. This enchilada recipe is easier than it looks! 
• Homemade Sauce: The rich enchilada sauce made from scratch with warm spices like cumin, paprika, and oregano takes these Mexican enchiladas to the next level.
• Hearty & Filling: Packed with seasoned ground beef, green chilies, and melty Monterey Jack cheese, they’re the ultimate comfort food.
• Family-Friendly Dinner: Mild enough for kids but flavorful enough for adults, with the option to adjust the cayenne for more or less heat.
• Customizable: Swap beef for shredded chicken, use corn tortillas for a traditional twist, or load them up with extra veggies for a lighter option.

Ingredients

Spice Mix

• 1 teaspoon onion powder
• 1 teaspoon garlic powder 
• 1 Tablespoon cumin powder
• 1 Tablespoon paprika
• 1/2 Tablespoon dried oregano

Enchilada Sauce

• 2 Tablespoons olive oil
• 3 Tablespoons all-purpose flour 
• 2 cups unsalted chicken stock
• 1 1/2 cups canned tomato sauce
• 1/4 teaspoon salt
• ½ teaspoon pepper

Ground Beef

• 1 Tablespoon olive oil
• 1 teaspoon minced garlic
• 1 small white onion, finely chopped
• 1 can (4 ounces) diced green chilies
• 2 pounds 85% lean ground beef 

Enchiladas

• 8 large flour tortillas (Burrito-size) *see note
• 2 cups freshly grated Monterey Jack cheese
• Cilantro, optional

Instructions

Mix the Spice Mix ingredients together in a small bowl. Set aside.

Enchilada Sauce

In a large saucepan, heat the oil over medium heat. Stir in the flour to form a paste and cook for 1 minute, stirring constantly.

Whisk in ½ cup of chicken stock immediately; it will quickly form a thick, smooth paste.

Add the remaining chicken stock, tomato sauce, salt, pepper, and 2 Tablespoons of the Spice Mix. Whisk to combine.

Increase the heat to medium-high and cook for 3 to 5 minutes, whisking frequently, until the sauce thickens. Remove from heat and set aside.

Ground Beef

Preheat the oven to 350°F

Heat oil in a large skillet over medium-high heat. Add the garlic and onion and cook for 2 minutes. Stir in the diced green chilies and ground beef, breaking it up as it cooks. Add the remaining Spice Mix and cook for another 2 minutes, until the beef is fully browned.

Pour in about ¼ cup of the prepared Enchilada Sauce, cook for a few more minutes, then remove from heat.

Enchiladas

Spread a little Enchilada Sauce on the bottom of a 9×13-inch baking dish.

Place the beef filling along the lower third of each tortilla, roll them up, and place seam-side down in the dish. Repeat with the remaining tortillas and filling.

Pour the remaining enchilada sauce evenly over the rolled enchiladas and sprinkle evenly with cheese.

Bake covered for 10 minutes, then uncovered for another 10 minutes. Serve warm with your favorite toppings and enjoy!

Note:

You can use corn tortillas if you want more authentic ground beef enchiladas. You’ll need 14 to 16 corn tortillas.

Servings

Yields: 8 enchiladas (Serves 4 to 8).

Storage and Reheating

Store the leftover enchiladas in an airtight container in the refrigerator for up to 3 days, or assemble unbaked enchiladas and freeze for up to 2 months. To reheat, bake covered at 350°F for 25 minutes if refrigerated, or 45 to 50 minutes from frozen, uncovering for the last 10 minutes. Individual portions can also be reheated in the microwave in 45 second intervals until heated through.

Holly’s Tips for The Best Ground Beef Enchiladas:

• The Beef Matters: For the juiciest and most flavorful enchiladas, use 85/15 ground beef (85% lean, 15% fat). Leaner options can dry out during cooking.
• Soften The Tortillas: Softening the tortillas in a hot skillet or wrapping them in a damp towel in the microwave makes them easier to roll and less likely to tear.
• Use Freshly-Grated Cheese: Use a melty cheese blend like cheddar, Monterey Jack, or a Mexican blend. My favorite is Monterey Jack! Avoid pre-packed cheese for the best results.
• Garnish: Fresh toppings like cilantro, diced onions, sour cream, or avocado slices elevate the dish visually and flavor-wise.

Frequently Asked Questions:

Similar Recipes

Craving something similar? Try my Cream Cheese Beef Enchiladas next!

Looking for a healthier dish? My Skinny Beef Enchiladas cut calories without cutting taste.

Want more veggies on your plate? My Beef Enchilada Zucchini Boats are a fresh, low-carb take on the classic.

In the mood for something different? My Beef Enchilada Lasagna Rolls pack delicious enchilada flavors into cheesy rolled-up lasagna noodles, covered in your favorite sauce.

Not a big fan of ground beef? My Honey Lime Chicken Enchiladas combine tender, honey-lime–marinated chicken with creamy green sauce for an easy and satisfying family-friendly dinner.

Have you made this Easy Ground Beef Enchiladas recipe? 🍽️

Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #GroundBeefEnchiladas #MexicanRecipes #LifeInTheLofthouse

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Ground Beef Enchiladas

Enjoy Easy Ground Beef Enchiladas with homemade enchilada sauce for a delicious weeknight dinner!

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Servings 8 enchiladas

Ingredients

Spice Mix

• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 Tablespoon cumin powder
• 1 Tablespoon paprika
• 1/2 Tablespoon dried oregano

Enchilada Sauce

• 2 Tablespoons olive oil
• 3 Tablespoons all-purpose flour
• 2 cups chicken stock
• 1 ½ cups canned tomato sauce
• ¼ teaspoon salt
• ½ teaspoon pepper

Ground Beef

• 1 Tablespoon olive oil
• 1 teaspoon minced garlic
• 1 small white onion finely chopped
• 1 can (4 ounces) diced green chilies
• 2 pounds 85% lean ground beef

Enchiladas

• 8 large flour tortillas (Burrito-size) Note: You can always use corn tortillas if you want more authentic ground beef enchiladas. You’ll need 14 to 16 corn tortillas.
• 2 cups freshly grated Monterey Jack cheese
• Cilantro, optional

Instructions

• Mix the Spice Mix ingredients together in a small bowl. Set aside.

Enchilada Sauce

• In a large saucepan, heat the oil over medium heat. Stir in the flour to form a paste and cook for 1 minute, stirring constantly.
• Whisk in ½ cup of chicken stock immediately; it will quickly form a thick, smooth paste.
• Add the remaining chicken stock, tomato sauce, salt, pepper, and 2 Tablespoons of the Spice Mix. Whisk to combine.
• Increase the heat to medium-high and cook for 3 to 5 minutes, whisking frequently, until the sauce thickens. Remove from heat and set aside.

Ground Beef

• Preheat the oven to 350°F.
• Heat oil in a large skillet over medium-high heat. Add the garlic and onion and cook for 2 minutes. Stir in the diced green chilies and ground beef, breaking it up as it cooks. Add the remaining Spice Mix and cook for another 2 minutes, until the beef is fully browned.
• Pour in about ¼ cup of the prepared Enchilada Sauce, cook for 2 more minutes, then remove from heat.

Enchiladas

• Spread a little Enchilada Sauce on the bottom of a 9×13-inch baking dish.
• Place the beef filling along the lower third of each tortilla, roll them up, and place seam-side down in the dish. Repeat with the remaining tortillas and filling.
• Pour the remaining enchilada sauce evenly over the rolled enchiladas and sprinkle evenly with cheese. Bake covered for 10 minutes, then uncovered for another 10 minutes. Serve warm with your favorite toppings and enjoy!

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I’m always on the hunt for new Mexican recipes to try, so I’m thrilled to share this recipe! These irresistible Baked Chicken Tacos are the ultimate easy taco recipe for busy weeknights. They are loaded with flavor, a great recipe to add to your Taco Tuesday rotation, and perfect for feeding a hungry family with plenty of leftovers.

My favorite part of this recipe? The crisp and crunch in every bite! It’s what truly makes this oven baked taco recipe stand out from others. I love a recipe that is easy to follow and keeps prep simple, allowing me to spend less time in the kitchen and more time with my family. If you’re a busy mom looking for a quick and tasty weeknight meal, this recipe is for you! Be sure to save this recipe for later because you’ll be coming back to it for every Taco Tuesday.

Looking for more Mexican recipes or inspiration? Find more recipes here with everything from burritos to salads to fried ice cream and more! 

BAKED CHICKEN TACOS

The foundation of every delicious taco starts with its base. For the best results, try my highly-rated Honey Lime Chicken (check out my Honey Lime Chicken Enchiladas too!) or Mexican Shredded Chicken (a versatile recipe perfect for tacos, burritos, wraps, enchiladas, and salads!). Both of these protein recipes are packed with flavor and extremely easy to make. If you prefer plant-based or healthier meat alternatives, try black beans, chickpeas, or lentils. Keep an eye on the oven as these tend to bake quicker. Next are all the fun toppings: grated or shredded Colby Jack and Pepper Jack cheeses are my favorite cheese to use, but Monterey Jack, Mexican cheese blends, or crumbly Cotija are all delicious choices too! 

Keep scrolling to find the best taco bar toppings, variations, and expert tips below! Don’t forget to tag me in your baked chicken tacos recipe creations on Instagram and Facebook @lifeinthelofthouse. Can’t wait to see what you make!

Why You’ll Love Baked Chicken Tacos:

• Quick and Easy: Ready in under 30 minutes, perfect for busy weeknights.
• Family-Friendly: Mild enough and street taco sized for kids but customizable with your favorite toppings.
• Healthier and less messy: Baked instead of fried for a cleaner, better-for-you meal.
• Great for Leftovers: Yields plenty of leftovers that are easy to store and perfect for enjoying later as lunch or dinner.

Ingredients

• 1 lb. cooked, seasoned shredded chicken
• 1 1/2 cups freshly grated Colby-Jack cheese
• 1 1/2 cups freshly grated Pepper-Jack cheese
• 20 street taco corn tortillas
• Olive oil OR olive oil cooking spray

Toppings

• Salsa
• Diced tomato
• Guacamole
• Sour cream
• Cilantro

Instructions

Heat oven to 425 degrees F. Line two large baking sheets with parchment paper.

Place the tortillas flat on the prepared baking sheets. Brush both sides of the tortillas with a little olive oil.

Add two tablespoons of seasoned, shredded chicken down the center of each tortilla and top with two heaping tablespoons of grated cheese.

Bake tacos for 2 minutes or until the cheese melts. Remove from the oven and carefully fold each tortilla in half, gently pressing them together in the shape of a taco.

Bake for another 12 to 14 minutes or until the corn tortillas are crispy on the outside.
Serve with toppings and enjoy!

Servings

This recipe makes about 20 small tacos.

Storage and Reheating

Allow tacos to cool then store in an airtight glass container in the refrigerator for up to 2 days. Store the chicken filling and taco shells separately, if possible, to avoid soggy tacos.

To reheat, microwave the tacos for a softer texture, or use an air fryer to bring back their crispy crunch.

Holly’s Tips for the Perfect Baked Chicken Tacos:

• Plan ahead! This recipe calls for pre-cooked chicken.
• Use my Honey Lime Chicken or Mexican Shredded Chicken recipes for the chicken filling! Both are packed with flavor and easy to make.
• You can also use regular-sized corn tortillas for this recipe. I personally like using the street taco size but the larger tortillas work great too!

More Tips: Make these mini chicken tacos your own with topping variations! Some of our family favorites include:

• Corn
• Diced green chiles
• Diced red onion
• Black or refried beans
• Sliced green onion

Frequently Asked Questions:

Similar Recipes

Loving oven baked tacos? My Oven Baked Soft Tacos are a classic favorite filled with seasoned ground beef and tucked into soft taco shells. 

Prefer chicken over beef? These Chicken Street Tacos are another great classic taco alternative.

Craving something with a tangy twist? Devour these Chicken Ranch Tacos for a simple, savory chicken-filled taco option with creamy ranch dressing.

Looking for something more authentic? My mouthwatering Mexican Street Tacos with tender, marinated steak are topped off with fresh cilantro and red onion just like your favorite taco truck.

In the mood for something more hearty? Double Decker Tacos bring serious comfort: a warm flour tortilla and layer of refried beans wrapped around a crunchy beef taco with all your highly-rated toppings.

Have you made this Baked Chicken Tacos recipe? 🌮
Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #BakedChickenTacos #TacoTuesday #LifeInTheLofthouse

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Baked Chicken Tacos

Baked Chicken Tacos are made with seasoned shredded chicken, freshly grated cheese, and street taco corn tortillas. Crispy, cheesy, and craveworthy!

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Servings 20 small tacos

Ingredients

Ingredients

• 1 lb. cooked, seasoned shredded chicken
• 1 ½ cups freshly grated Colby-jack cheese
• 1 ½ cups freshly grated Pepper-Jack cheese
• 20 street taco corn tortillas
• Olive oil OR Olive oil cooking spray

Toppings

• Salsa
• Diced tomato
• Guacamole
• Sour cream
• Cilantro

Instructions

Instructions

• Heat oven to 425 degrees F. Line two large baking sheets with parchment paper. Place the tortillas flat on the prepared baking sheets. Brush both sides of the tortillas with a little olive oil.
• Add two tablespoons of shredded chicken down the center of each tortilla and top with two heaping tablespoons of grated cheese.
• Bake tacos for 2 minutes or until the cheese melts. Remove from the oven and carefully fold each tortilla in half, gently pressing them together in the shape of a taco. Bake for another 12 to 14 minutes or until the corn tortillas are crispy on the outside. Serve with toppings and enjoy!

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If you’re looking for the perfect appetizer that’s full of flavor and a guaranteed crowd-pleaser, look no further than Shrimp Taco Bites. These fun mini tacos feature tender shrimp marinated in a zesty honey-lime sauce, layered on crispy tortilla scoops with creamy avocado, sour cream, and a burst of fresh salsa.

Why You’ll Love Shrimp Taco Bites

These Shrimp Taco Appetizers are not just visually impressive—they’re ridiculously delicious. The sweet honey-lime marinade, the cool creaminess of the sour cream and avocado, and the crunch of the tortilla chip all come together in one perfect bite. Whether you’re hosting a backyard BBQ, attending a potluck, or planning a fun night in, these mini taco bites make entertaining fun and flavorful! They don’t just taste amazing—they look incredible on any table.

Shrimp Taco Bites: Layered with Flavor

What makes these taco bites so special?

• Crunch: A crispy tortilla chip base holds everything together.
  
• Creaminess: A scoop of avocado and sour cream adds smooth, rich contrast.
  
• Protein: The star of the show—marinated shrimp that’s juicy and packed with flavor.
  
• Freshness: A topping of salsa, Pico de Gallo, or chopped tomatoes and herbs brightens each bite.
  
• Heat (optional): Add a drizzle of spicy chipotle mayo or a few jalapeño slices for a kick.

No matter how you top them, these shrimp taco bites are totally customizable and incredibly easy to make.

Ingredients

For the Shrimp Marinade

• 24 large raw shrimp (peeled, deveined, tails off)
• ¼ cup olive oil
• 3 Tablespoons honey
• Juice of 2 small limes
• Zest of 1 lime
• 3 garlic cloves, minced
• ¼ teaspoon chili powder
• ½ teaspoon red pepper flakes
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper

For the Taco Bites

• 24 scoop-style tortilla chips
• 1 large ripe avocado, diced or mashed
• 1 container (16 oz) sour cream
• 1 cup salsa or fresh Pico de Gallo
• Fresh cilantro for garnish (optional)
• Lime wedges for serving
  

How to Make Shrimp Taco Bites

1. Marinate the Shrimp
    In a large glass bowl, combine all marinade ingredients. Add shrimp and toss to coat. Refrigerate for 1 hour to let the flavors soak in.
   
2. Cook the Shrimp
    Heat a nonstick skillet over medium-high heat. Add the shrimp along with half the marinade. Discard the rest of the marinade. Cook shrimp 2 to 3 minutes on each side or until pink and curled. Be careful not to overcook. Remove from the heat and allow to rest for a few minutes.
   
3. Assemble the Taco Bites
    On each tortilla chip scoop, add about 1 teaspoon sour cream and 1 teaspoon diced avocado. Place one cooked shrimp on top. Spoon on a bit of salsa or Pico de Gallo. Garnish with fresh cilantro or a squeeze of lime if desired.
   
4. Serve Immediately
    These shrimp taco bites are best served fresh, while the tortilla chips are still crunchy and the shrimp warm.

🧑‍🍳 Holly’s Tips for the Perfect Bites:

• Avoid overcooking shrimp: Shrimp cook quickly—pull them off the heat as soon as they’re pink and opaque.
  
• Customize the base: No scoop chips? Make your own mini tortilla cups by pressing small tortillas into a muffin tin and baking until crisp.
  
• Build-your-own bar: Set out bowls of toppings like jalapeños, crumbled cotija cheese, chipotle crema, or tropical fruit salsa for guests to customize their bites.
  

Make-Ahead, Storage & Freezing Tips

• Make-Ahead: You can marinate the shrimp up to 12 hours in advance and refrigerate until ready to cook.
  
• Storage: Leftovers (assembled) don’t keep well due to the chips getting soggy. If needed, store shrimp separately and assemble just before serving.
  
• Freezing: Freeze cooked shrimp (only) in an airtight container for up to 2 months. Do not freeze fully assembled bites.
  

Servings

This recipe makes 24 shrimp taco bites, ideal for small gatherings. Need more? Simply double the ingredients for larger groups.

Variations to Try

Want to make this recipe your own? Try these creative spins!

• Spicy Shrimp Taco Bites: Add a dash of hot sauce or sprinkle with cayenne before serving.
  
• Tropical Style: Top with mango salsa and a bit of coconut crema.
  
• Keto-Friendly Option: Serve in lettuce cups or cucumber rounds instead of tortilla chips.
  
• Tex-Mex Twist: Use black bean spread or refried beans as a base layer.
  

Similar Recipes

Beef Taco Cupcakes: A fun, savory twist on cupcakes.

Honey Lime Shrimp: A flavorful, versatile shrimp recipe that’s also the base for this dish.

Lettuce Taco Wraps: A healthy, low-carb taco night option.

Taco Potatoes: Hearty, filling, and great for dinner.

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Shrimp Taco Bites

Juicy, marinated shrimp in a tangy honey-lime sauce are nestled in crunchy tortilla scoops with avocado, sour cream, and fresh salsa.

Course Appetizer, Mexican, Party Food, Seafood

Prep Time 1 hour hour 20 minutes minutes

Cook Time 5 minutes minutes

Servings 24 taco bites

Ingredients

For the Shrimp Marinade

• 24 large raw shrimp peeled, deveined and tails-off
• 1/4 cup olive oil
• 3 Tablespoons honey
• juice of 2 small limes
• zest of one lime
• 3 cloves garlic minced
• 1/4 teaspoon chili powder
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper

For the Shrimp Taco Bites

• 24 scoop-style tortilla chips
• 1 container (16 ounces) sour cream
• 1 large ripe avocado diced or mashed
• 1 cup salsa or Pico de Gallo
• Fresh cilantro for garnish (optional)
• Lime wedges for serving (optional)

Instructions

For Shrimp Marinade

• In a large bowl, combine all marinade ingredients. Add shrimp and toss to coat. Refrigerate for 1 hour to let the flavors soak in.
• Heat a nonstick skillet over medium-high heat. Add the shrimp along with half the marinade. Discard the rest of the marinade. Cook shrimp 2 to 3 minutes on each side or until pink and curled. (Be careful not to overcook.) Remove from the heat and allow to rest for a few minutes.

For Shrimp Taco Bites

• On each tortilla chip scoop, add about 1 teaspoon sour cream and 1 teaspoon diced avocado. Place one cooked shrimp on top. Spoon on a bit of salsa or Pico de Gallo. Garnish with fresh cilantro or a squeeze of lime if desired.
• These shrimp taco bites are best served fresh, while the tortilla chips are still crunchy and the shrimp warm. Enjoy!

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I originally posted this recipe in 2021 and have since added new photos.

Friends, these Sheet Pan Chicken Nachos are my new food obsession. These nachos are dangerously good and packed with lots of flavor! I used this incredible SLOW COOKER MEXICAN SHREDDED CHICKEN recipe for the chicken, and then piled on all the things I think are a must for nachos. 😀

Note- You can use any regular shredded chicken you like, but the Mexican Shredded Chicken will bring the flavor up one hundred notches!

Shredded Colby jack cheese, black beans and lots of green onion are what make these chicken nachos heaven sent. I served ours with sour cream, salsa and guacamole and they were to die for. I kept wanting more!

I love the ease and simplicity of these yummy nachos. Especially with the use of the Slow Cooker Mexican Shredded Chicken. Once it’s done cooking you can whip up these nachos in no time at all.

This recipe makes a nice big batch that would serve about 6 people. But once everyone dives into the deliciousness you might need to make more. 😉

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Sheet Pan Chicken Nachos

Sheet Pan Chicken Nachos are loaded with seasoned chicken, black beans, cheese, and more!

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Servings 6

Author Holly

Ingredients

• 1/2 batch of Slow Cooker Mexican Shredded Chicken OR 3 cups cooked shredded chicken. Season with taco seasoning, salt and pepper.
• 1 large bag tortilla chips
• 3 cups shredded Colby Jack cheese divided
• 1 can (15 ounces) black beans drained and rinse
• 1 small Roma tomato diced
• 2 green onions chopped

Toppings

• guacamole
• salsa
• sour cream

Instructions

• Preheat oven to 375 degrees F. Spray a 10×15 inch baking sheet with nonstick spray or line with foil.
• Spread half the tortilla chips evenly over prepared baking sheet. Sprinkle 1 cup of cheese over the chips.
• Place black beans in a medium microwave safe bowl and heat until warmed (around 45 seconds). Spread half the beans and also half of the shredded Mexican chicken evenly over the tops of chips and cheese.
• Repeat layers one more time ending with the cheese.
• Bake for 10 minutes or until cheese is melted. Remove from oven and top with tomato and green onion. Serve with desired toppings and enjoy!

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If you’re on the hunt for a hearty, flavorful, and customizable dinner, look no further than my Taco Potato Bowls! This dish combines crispy roasted potatoes, taco-seasoned ground beef, and a creamy cheese sauce, all topped with your favorite taco fixings! Whether you’re feeding a crowd or planning meals for the week, these loaded taco potato bowls are sure to satisfy.

Taco Potato Bowls take everything you love about a taco and turns it into a comforting, deconstructed meal. The crispy roasted potatoes serve as the perfect base, adding a satisfying crunch that pairs beautifully with the flavor-packed taco meat and velvety cheese sauce. And don’t forget the toppings: Pico de Gallo, guacamole, sour cream, and salsa add freshness, and just the right amount of zing. Gather your ingredients and get ready to enjoy a big bowl of goodness.

TACO POTATO BOWLS

This homemade taco potato bowl recipe strikes the perfect balance between comfort food and nutrition. They’re loaded with flavor, easy to make, and incredibly versatile. Add your favorite toppings, experiment with flavors, and make it your own! It’s sure to become a staple in your recipe rotation. Plus, this dish is versatile! You can serve it family-style or prepare it as individual bowls, making it just as ideal for weeknight dinners as it is for meal prep. Ready in less than an hour, these homemade taco bowls are easy to make, indulgent, and delicious. Keep scrolling for my best taco tips and to find more taco-inspired recipes below! 🌮

Find all my expert tips on how to make taco potato bowls from scratch below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram and Facebook. Let’s stay connected. ❤️

Why You’ll Love This Quick & Easy Taco Potato Bowls Recipe:

• A Healthy Twist On Taco Tuesday: These homemade taco bowls combine crispy roasted potatoes, seasoned taco meat, and creamy cheese sauce for a hearty, flavor-packed dinner everyone loves.
• Loaded With Authentic Flavors: Lean ground beef, taco seasoning, garlic, and tender potatoes create a satisfying taco bowl that’s perfect for busy weeknights.
• Customizable Recipe: Add your favorite taco toppings like lettuce, salsa, pico de gallo, guacamole, or sour cream to build the perfect loaded taco bowl.
• Meal-Prep Friendly: These taco potato bowls reheat well and stay flavorful, making them an excellent make-ahead lunch or dinner option.
• Family-friendly & Budget-friendly: Simple ingredients, minimal prep, and authentic taco flavors make this recipe a go-to for families and anyone craving a quick, filling meal.
• Naturally Gluten-Free: Because the potatoes replace taco shells, this recipe is an easy gluten-free dinner without sacrificing any taco flavor.

Ingredients

Seasoned Potatoes

• 2 pounds Russet potatoes, peeled, rinsed, and cut into bite-sized pieces
• 2 Tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 2 teaspoon salt
• ½ teaspoon pepper

Taco Meat

• 2 pounds lean ground beef
• ¼ cup taco seasoning
• 1 cup water

Cheese Sauce

• 1 can (12 ounces) evaporated milk
• 1 1/2 cups freshly grated sharp Cheddar cheese
• 1 1/2 cups freshly grated Pepper-Jack cheese
• 1 can (4 ounces) diced green chiles

Optional Toppings

• Pico de Gallo
• Guacamole
• Sour Cream
• Salsa

Instructions

For The Seasoned Potatoes

Preheat the oven to 400 degrees F.

Place the cut potatoes in a large bowl. Drizzle with the olive oil and seasonings. Toss to coat potatoes in seasoning. Place potatoes in a single layer on a large well-greased baking sheet.

Bake potatoes in the preheated oven for 25 to 30 minutes or until tender. (Be sure to toss the potatoes halfway through the cooking time.)

For The Taco Meat

Meanwhile, brown and crumble the ground beef in a large skillet over medium-high heat. Drain any grease then add the taco seasoning and water. Allow meat mixture to simmer over low heat for 10 minutes or until heated through.

For The Cheese Sauce

Place all the cheese sauce ingredients in a medium saucepan. Stir mixture over medium-low heat, stirring constantly, until all the cheese is melted.

To assemble the bowls, divide the potatoes, taco meat, and cheese sauce among 6 bowls or meal prep containers. Serve immediately with all your favorite taco toppings!
*If using them for meal prep, store the taco potato bowls without toppings. Reheat bowls first, then add toppings. Enjoy!

Servings

This recipe is designed to make 6 servings. Each bowl is loaded with crispy potatoes, flavorful taco meat, creamy cheese sauce, and your favorite toppings, ensuring everyone gets a delicious, filling meal.

Storage and Reheating

To store taco potato bowls, keep the roasted potatoes, seasoned taco meat, and cheese sauce in an airtight container in the refrigerator for up to 3-4 days, and store fresh toppings like lettuce, guacamole, sour cream, salsa, or pico de gallo separately to prevent sogginess. For meal prep, these components can be frozen (without toppings) for up to 2 months. Reheat individual portions in the microwave for 2-3 minutes or in a 350°F oven for 15-20 minutes until warmed through, then add fresh toppings just before serving to maintain flavor and texture.

Holly’s Tips for The Best Taco Potato Bowls:

• Use Russet Potatoes: Their high starch content makes roasted potatoes perfectly tender inside and slightly crispy outside.
• Season Generously: Toss potatoes with olive oil, garlic powder, onion powder, paprika, salt, and pepper for maximum flavor in every bite.
• Cook Taco Meat Slowly: Simmer ground beef with taco seasoning and water over low heat to let the flavors fully develop and keep the meat juicy.
• Make It Your Own: Add toppings like shredded lettuce, guacamole, sour cream, salsa, or pico de gallo for extra flavor, crunch, and color.
• Meal Prep Made Easy: Store the potatoes, taco meat, and cheese sauce separately from fresh toppings to keep everything fresh and prevent sogginess.
• Adjust The Spice Level As Needed: Add extra chili powder or jalapeños to the taco meat or cheese sauce for a spicier, restaurant-style taco potato bowl.
• Customizable Toppings: Experiment with sliced black olives, pickled onions, shredded lettuce, or crumbled tortilla chips for added crunch.

Frequently Asked Questions:

Similar Recipes

Craving something similar? Try my Taco Salad Meal Prep Bowls next.

Searching for more taco recipes? Try my delicious Taco Bites, Crock Pot Taco Soup, Taco Noodle Skillet, and Taco Salads.

Looking for more fresh meal prep ideas? Try my highly-rated Korean Beef and Rice Bowls, Chicken Chipotle Burrito Bowls, and Hawaiian Chicken Meal Prep Bowls.

Have you made this Taco Potato Bowls recipe? 😋

Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #TacoPotatoBowls #LoadedTacoBowls #EasyMealPrep #LifeInTheLofthouse

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Taco Potato Bowls

Crispy roasted potatoes serve as the perfect base for Taco Potato Bowls! Each bowl is filled with taco meat, velvety cheese sauce, and all your favorite taco toppings.

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Servings 6

Ingredients

Seasoned Potatoes

• 2 pounds Russet potatoes peeled, rinsed, and cut into bite-sized pieces
• 2 Tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 2 teaspoons salt
• ½ teaspoon pepper

Taco Meat

• 2 pounds lean ground beef
• ¼ cup taco seasoning
• 2 cloves garlic minced
• 1 cup water

Cheese Sauce

• 1 can (12 ounces) evaporated milk
• 1 ½ cups freshly grated sharp Cheddar cheese
• 1 ½ cups freshly grated Pepper-Jack cheese
• 1 can (4 ounces) diced green chiles

Optional Toppings

• shredded Romaine lettuce
• guacamole
• sour cream
• pico de gallo
• salsa

Instructions

For The Seasoned Potatoes

• Preheat the oven to 400 degrees F. Place the cut potatoes in a large bowl. Drizzle with the olive oil and seasonings. Toss to coat potatoes in seasoning. Place potatoes in a single layer on a large well-greased baking sheet.
• Bake potatoes in the preheated oven for 25 to 30 minutes or until tender. (Be sure to toss the potatoes halfway through the cooking time.)

For The Taco Meat

• Meanwhile, brown and crumble the ground beef in a large skillet over medium-high heat. Drain any grease then add the taco seasoning and water. Allow meat mixture to simmer over low heat for 10 minutes or until heated through.

For The Cheese Sauce

• Place all the cheese sauce ingredients in a medium saucepan. Stir mixture over medium-low heat, stirring constantly, until all the cheese is melted.

Assembling The Taco Potato Bowls

• Divide the potatoes, taco meat and cheese sauce among 6 bowls or meal prep containers. Serve immediately with all your favorite taco toppings!
• *If using it for meal prep, store the taco potato bowls without toppings. Reheat bowls first then add toppings. Enjoy!

*Cheese sauce recipe updated 1/12/25

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When you’re looking for a meal that’s both comforting and full of flavor, my Mexican Lasagna recipe will not disappoint. It’s the perfect fusion of Mexican and Italian cuisine, offering all the best parts of a classic lasagna, but with the vibrant spices and ingredients of a Mexican fiesta. Layers of tender corn tortillas, seasoned ground beef, black beans, green chilies, and melted Colby-Jack cheese make this dish irresistible. It’s a versatile, crowd-pleasing recipe that’s ideal for weeknight dinners or gatherings with family and friends. With easy steps and ingredients, this Mexican Lasagna is sure to become a regular in your meal rotation.

MEXICAN LASAGNA

Pasta and Mexican food are at the top of the list when it comes to Lofthouse family favorites. So why not find a way to combine the two of them? That’s exactly what this recipe does, and it brought a smile to each family member under my roof.

The layers of flavor and texture — from the tender corn tortillas to the seasoned meat, melty cheese, and fresh garnishes — make every bite a delight. Plus, it’s easy to adapt to suit your tastes, and the option to make it ahead means less stress when it comes to mealtime. This dish embodies everything you love about a classic lasagna but with a fun, flavorful Mexican twist that will keep your family and guests coming back for seconds. Make it a part of your dinner rotation and enjoy the satisfied smiles around the table!

INGREDIENTS

• 1-pound lean ground beef or ground chicken
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• ¼ cup taco seasoning
• ½ cup water
• 1 ½ cups mild salsa
• 1 can (4 ounces) diced green chilies
• 1 can (15 ounces) black beans, drained and rinsed
• 18 corn tortillas, divided
• 4 1/2 cups shredded Colby-Jack cheese, divided
• 1 Roma tomato, diced
• 2 green onions, sliced

COOKING INSTRUCTIONS

Preheat the oven to 350 degrees F. Spray a 9×13-inch baking dish with non-stick spray. Set aside.

Cook and crumble the ground beef with the diced onion in a large skillet. Cook over medium heat until the beef is no longer pink. Drain any grease. Add the minced garlic; cook and stir for 1 minute. Add taco seasoning and water. Stir until well combined. Stir in the salsa, green chilies, and black beans. Reduce heat to low and continue to stir until fully heated through.

Line the bottom of the prepared baking dish with 6 corn tortillas, slightly overlapping to cover the bottom of the dish. Spread 1⁄3 of the meat mixture evenly over the tortillas. Sprinkle 1 1/2 cups of cheese evenly over the meat mixture.

Continue layering the corn tortillas, beef mixture, and cheese to form three layers total. Ending with the cheese on top.

Cover dish with foil and bake for 30 to 40 minutes until the cheese is melted and bubbly. Carefully remove from the oven and remove foil. Garnish the top with the diced tomatoes and green onion. Allow lasagna to stand for at least 5 minutes before slicing and serving. Enjoy with your favorite toppings!

TOPPING OPTIONS

For a creamy and tangy contrast to the bold spices of the lasagna, a generous dollop of sour cream is the perfect addition. It balances the heat and adds a velvety richness to each bite. Guacamole, with its smooth, buttery texture, complements the corn tortillas and seasoned meat beautifully, adding freshness and a cool counterpoint to the warm layers of lasagna. If you’re a fan of extra moisture and a tangy kick, topping the dish with more salsa to bring an extra burst of flavor that brightens up the entire meal.

Whether you prefer mild, medium, or spicy salsa, the choice is yours, making this dish adaptable to every palate. You can also sprinkle on chopped cilantro, diced jalapeños for heat, or even shredded lettuce for added crunch. The beauty of these toppings lies in their ability to transform a comforting lasagna into a fully customizable, crowd-pleasing meal.

SERVINGS

This recipe is designed to serve 8 people, making it a fantastic option for family dinners or when you have guests over. If you need to feed a larger crowd, you can easily make 2 pans!

EVEN BETTER THE NEXT DAY

One of the best things about this recipe is that it reheats beautifully. If you have leftovers, store them in an airtight container in the refrigerator for up to three days. When you’re ready to eat, simply reheat a slice in the microwave or oven for a quick and satisfying meal. The flavors often deepen as the dish sits, making the leftovers even more delicious.

MAKE AHEAD FOR A STRESS-FREE DINNER

This dish is an excellent option for meal prep. You can easily assemble the lasagna in advance, cover it tightly with foil, and refrigerate it for up to 24 hours before baking. If you’re looking to freeze it, assemble the lasagna but don’t bake it yet. Wrap it securely in plastic wrap and foil and freeze for up to three months. When you’re ready to cook, let the lasagna thaw in the refrigerator overnight and bake as directed.

CREATIVE CUSTOMIZATION

While the core of this recipe is already packed with flavor, it’s versatile enough to adjust to your family’s preferences:

– Vegetarian Version: For a vegetarian version, simply omit the ground beef or chicken and add more black beans, corn, or even cooked quinoa for extra protein.

– Spicy Kick: If you like heat, use a spicier salsa or add diced jalapeños into the meat mixture.

– Cheese Lovers: Mix and match your cheeses! Try a blend of sharp cheddar, pepper jack, or even a little cream cheese to up the richness.

ENJOY THIS RECIPE? HERE ARE A FEW MORE FANTASTIC FUSION RECIPES!

Supreme Pizza Casserole – Loaded with your favorite supreme pizza toppings! This fusion will have you enjoying a slice of pizza from the tip of your fork.

Chicken Fajita Pasta – A flavorful fusion of Mexican and Italian flavors. This pasta is filled with chicken, bell peppers, cheese, and a creamy sauce! Bon Appetit!

Hawaiian Fried Rice – Packed with diced ham, red bell pepper, and pineapple! There’s a sweetness to every bite that makes this rice so heavenly.

Philly Cheesesteak Pasta Bake – Packed with flavorful ground beef, melted cheese, bell peppers, onion, and penne pasta. This culinary crossover is simply sensational!

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Mexican Lasagna

Layers of corn tortillas, seasoned ground beef, black beans, green chilies, and melted Colby-Jack cheese make up this Mexican Lasagna.

Prep Time 25 minutes minutes

Cook Time 30 minutes minutes

Servings 8

Ingredients

• 1-pound lean ground beef or ground chicken
• 1 medium yellow onion diced
• 2 cloves garlic minced
• ¼ cup taco seasoning
• ½ cup water
• 1 ½ cups mild salsa
• 1 can (4 ounces) diced green chilies
• 1 can (15 ounces) black beans drained and rinsed
• 18 corn tortillas divided
• 4 ½ cups cups shredded Colby-Jack cheese divided
• 1 Roma tomato diced
• 2 green onions sliced

Instructions

• Preheat the oven to 350 degrees F. Spray a 9×13-inch baking dish with non-stick spray. Set aside.
• Cook and crumble the ground beef with the diced onion in a large skillet. Cook over medium heat until the beef is no longer pink. Drain any grease. Add the minced garlic; cook and stir for 1 minute. Add taco seasoning and water. Stir until well combined. Stir in the salsa, green chilies, and black beans. Reduce heat to low and continue to stir until fully heated through.
• Line the bottom of the prepared baking dish with 6 corn tortillas, slightly overlapping to cover the bottom of the dish. Spread 1⁄3 of the meat mixture evenly over the tortillas. Sprinkle 1 ½ cups of cheese evenly over the meat mixture.
• Continue layering the corn tortillas, beef mixture, and cheese to form three layers total. Ending with the cheese on top.
• Cover dish with foil and bake for 30 to 40 minutes until the cheese is melted and bubbly. Carefully remove from the oven and remove foil. Garnish the top with the diced tomatoes and green onion. Allow lasagna to stand for at least 5 minutes before slicing and serving. Enjoy!

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Today, I’m bringing one of my family’s favorite Mexican dishes made right in our very own kitchen. Baked Chicken Taquitos are a delightful fusion of crispy flour tortillas and a warm, creamy, and cheesy Mexican chicken filling. These taquitos are not just a treat for the taste buds but also a versatile dish that the whole family will love. The best part? They’re baked, making them a healthier alternative to the traditional deep-fried version, while still delivering that satisfying crunch. Perfect for a weeknight dinner, snack, or even a party appetizer, these taquitos are sure to become a staple in your home.

BAKED CHICKEN TAQUITOS

This recipe is the ultimate comfort food, combining the satisfying textures of a crispy tortilla and a gooey, savory filling. The magic lies in their simplicity. With just a handful of ingredients, you can create a dish that’s bursting with flavor. The use of rotisserie chicken not only saves time but also adds a depth of flavor that elevates these taquitos to a whole new level. Their ease of preparation, ability to customize, and freezer-friendly nature make them an ideal choice for busy families. Plus, they’re baked, so you can enjoy them guilt-free. With just a few simple ingredients and a little bit of time, you can create a dish that’s both satisfying and delicious.

INGREDIENTS

• 2 ½ cups cooked shredded chicken (a Rotisserie chicken would work great for this recipe)
• 5 ounces cream cheese, softened
• 2 Tablespoons fresh lime juice
• 1/2 cup salsa Verde (green salsa)
• 1/4 teaspoon dried minced onion 
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground cumin
• 1/4 cup chopped cilantro 
• 2 Tablespoons chopped green onion
• 2 cups shredded Monterey Jack cheese
• 12 fajita-size flour tortillas (OR 20 corn tortillas)

COOKING INSTRUCTIONS

Preheat the oven to 400 degrees F. Line a large baking sheet with nonstick spray. Set aside.

In a large bowl, mix cream cheese, lime juice, salsa Verde, onion, chili powder, garlic powder and cumin. Then add cilantro, green onion, and cheese. Stir in shredded chicken last. Mix well to combine everything.

Heat tortillas in the microwave until just warm. This will help prevent them from cracking while rolling up the taquitos.

Take one tortilla and spread about 1/4 cup chicken mixture down the center of each tortilla. Roll them up and place seam side down onto the prepared baking sheet. Repeat with all chicken mixture and tortillas. Line side by side. Spray the tops with cooking spray. 

Bake for 15 to 20 minutes, or until the edges are golden brown. Serve warm and enjoy!

SERVINGS

This recipe yields 12 delicious taquitos, making it perfect for serving a family or a small group. With each person enjoying two taquitos, this recipe comfortably serves 6 people. The portions are just right for a satisfying meal, whether you’re serving them for lunch, dinner, or even as a hearty snack. Plus, the option to bake or freeze extra taquitos means you can easily scale up for larger gatherings or for a quick meal later.

VERSATILE AND CUSTOMIZABLE

One of the best things about this recipe is its versatility. While this recipe calls for chicken, you can easily swap it out for other proteins like beef, pork, or even beans for a vegetarian option. The seasonings can also be adjusted to suit your taste. If you like things spicy, try adding some chopped jalapeños or a dash of hot sauce to the filling. The choice of tortillas is another area where you can customize the taquitos. While flour tortillas are used in this recipe for their soft and pliable texture, corn tortillas are a traditional option that adds a different flavor and texture. If you’re following a gluten-free diet, there are plenty of gluten-free tortilla options available that work just as well.

A HEALTHIER OPTION

Baking these taquitos instead of frying them not only makes them healthier but also much easier to prepare. There’s no need to deal with hot oil or the mess that comes with frying. Plus, baking ensures that the taquitos cook evenly and maintain their shape. If you’re feeling indulgent, however, you can still deep fry them for a richer, more decadent treat.

FREEZER FRIENDLY FOR MEAL PREP ON A BUSY NIGHT

This recipe is also a great make-ahead meal. You can prepare a batch, roll them up, and freeze them before baking. To freeze, simply place the unbaked taquitos on a baking sheet in a single layer and freeze until solid. Once they’re frozen, transfer them to a freezer-safe bag or container. When you’re ready to eat them, just bake the taquitos directly from the freezer, adding a few extra minutes to the baking time. Having a batch of these taquitos in the freezer is perfect for those nights when you don’t feel like cooking but still want something homemade and delicious. They’re also great for packing in lunchboxes or serving as an after-school snack.

PERFECT FOR PARTIES AND GATHERINGS

Simply put, these are a crowd-pleaser, making them an excellent choice for parties and gatherings. They’re easy to pick up and eat with your hands, which makes them perfect for casual get-togethers, game days, or even as an appetizer at a more formal dinner. Because they’re baked, you can make large batches with ease, ensuring you have enough to go around. You can set up a taquito bar with various toppings and dips, allowing your guests to customize their own taquitos to their liking. This interactive element adds a fun twist to your event and ensures that everyone gets exactly what they want.

ENJOY THIS RECIPE? HERE ARE A FEW MORE FAMILY FAVORITE MEALS!

Smothered Chicken Burritos – seasoned chicken, rice, and beans stuffed in tortillas and topped with pepper-jack cheese and creamy salsa-Verde ranch dressing!

Chicken Chimichangas – stuffed with flavorful shredded chicken and Monterey jack cheese! Baked or fried, either way, they are guaranteed to fill your family up!

Sheet Pan Chicken Nachos – a must-make for game day or any party! Seasoned shredded chicken, black beans, cheese and more loaded on top of tortilla chips!

Slow Cooker Mexican Shredded Beef – a beautifully simmered dinner that is filled with flavor. Tender and juicy meat is perfect for tacos, burritos, salads and more!

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Baked Chicken Taquitos

Baked Chicken Taquitos are crispy flour tortillas wrapped around a warm center of creamy and cheesy Mexican chicken.

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Ingredients

• 1 lb. cooked shredded chicken (a Rotisserie chicken would work great for this recipe)
• 5 ounces cream cheese softened
• 2 Tablespoons fresh lime juice
• 1/2 cup salsa Verde (green salsa)
• 1/4 teaspoon dried minced onion
• 1 teaspoon chili powder
• 1/2 teaspoon garic powder
• 1/2 teaspoon ground cumin
• 1/4 cup chopped cilantro
• 2 Tablespoons chopped green onion
• 2 cups shredded Monterey Jack cheese
• 12 fajita-size flour tortillas (OR about 20 corn tortillas)

Instructions

• Preheat oven to 400 degrees F. Line a large baking sheet with nonstick spray. Set aside.
• In a large bowl, mix together cream cheese, lime juice, salsa Verde, onion, chili powder, garlic powder and cumin. Then add cilantro, green onion and cheese. Stir in shredded chicken last. Mix well to combine everything.
• Heat tortillas in the microwave until just warm. This will help prevent them from cracking while rolling up the taquitos.
• Take one tortilla and spread about 1/4 cup chicken mixture down the center of each tortilla. Roll them up and place seam side down onto prepared baking sheet. Repeat with all chicken mixture and tortillas. Line side by side. Spray the tops with cooking spray.
• Bake for 15 to 20 minutes, or until edges are golden brown. Serve warm and enjoy!

Notes

Recipe yields: 12 taquitos

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These tacos hold a special place in my heart—they’re not just any tacos; they’re Dad’s Tacos, and they hold the title of the greatest tacos in all the land. Ever since I was a little girl, my dad has been whipping up these delectable creations, and they never fail to impress. What sets these tacos apart is the secret ingredient: Cheese Whiz! Yes, you heard that right—Cheese Whiz. It might sound unconventional, but trust me, it’s what makes these tacos so incredibly delicious.

I have fond memories of taco-eating contests with my siblings, where we’d see who could devour the most. It was always a close race, with the cheesy goodness of Dad’s Tacos fueling our friendly competition. I think my record was around 6 or 7 tacos in one sitting—talk about a food coma! But every bite was worth it, leaving me craving more even when I could barely breathe.

THE BEST TACOS

This recipe is a culinary legend here in the Lofthouse. Picture this: tender, seasoned ground beef paired with the sweetness of caramelized onions, all encased in a crispy corn tortilla shell that’s been generously slathered with the creamy richness of Cheese Whiz. Each bite is a symphony of flavors and textures, with the savory beef mingling harmoniously with the tangy cheese and crunchy tortilla. These tacos are not just a meal—they’re a nostalgic trip down memory lane, evoking memories of family gatherings and friendly competitions. With each bite, you’re transported to a place of warmth and happiness, where good food and good company reign supreme.

INGREDIENTS

• 1 ½ pounds lean ground beef
• 1 small white onion, chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon garlic salt
• 1 jar Cheese Whiz
• 10 small corn tortillas
• Vegetable oil for frying
• Taco toppings (lettuce, salsa, sour cream, etc.)

COOKING INSTRUCTIONS

Pour about a half to one cup of oil in a small skillet or deep fryer. Heat the oil over medium-low heat.

Place the ground beef and onion in a large skillet. Season with salt, pepper, and garlic salt. Cook and crumble beef over medium-high heat. Once beef is no longer pink, drain grease.

Meanwhile, fry the tortillas in the oil, about 30 seconds on each side. Lay the fried tortillas onto a plate with paper towels to soak up the grease.

Spread some Cheese Whiz (however much you like) onto each tortilla then top with the ground beef and all your favorite taco toppings! Enjoy!

SERVINGS

Gather your loved ones, fire up the skillet, and indulge in the unbeatable flavor of these tacos! They are more than just a meal; they’re a tradition, a culinary masterpiece that brings families together. Whether you’re hosting a taco-eating contest or simply savoring each bite, these tacos are sure to make any occasion unforgettable. With the recipe yielding ten small but mighty tacos, there’s plenty to go around, ensuring that everyone gets their fill of this beloved family favorite.

STORING INSTRUCTIONS

If by some miracle there are leftovers (which is rare because they’re just that good), storing them is a cinch. Simply transfer any remaining taco components, including the seasoned ground beef and toppings, into airtight containers and refrigerate them for up to 3 days. When you’re ready for another taco feast, simply reheat the filling and tortillas separately in the microwave or on the stovetop, assemble your tacos, and enjoy!

TANTALIZING TOPPINGS

The beauty of this recipe lies not only in their flavorful meat and cheesy goodness but also in the plethora of toppings that can take them to the next level. From crisp lettuce and juicy tomatoes to tangy salsa and creamy sour cream, the options for topping these delectable tacos are virtually endless. You can also add a kick of heat with some sliced jalapenos or sprinkle on some diced onions for extra crunch. And let’s not forget the guacamole – a creamy, avocado-based topping that adds a burst of freshness to every bite. With such a variety of toppings to choose from, each taco can be customized to suit your taste buds, ensuring a truly unforgettable dining experience.

A FAVORITE FOR THE WHOLE FAMILY

With their simple yet irresistible combination of seasoned ground beef, gooey Cheese Whiz, and crispy tortillas, these tacos are a surefire crowd-pleaser for the whole family. Kids love the hands-on experience of assembling their own tacos, choosing their favorite toppings, and digging into the cheesy goodness. Plus, with their manageable size and familiar flavors, Dad’s Tacos are perfect for even the pickiest of eaters. Whether it’s a fun family dinner or a taco-eating contest with friends, these tacos are guaranteed to put a smile on everyone’s face.

ENJOY THIS RECIPE? HERE ARE A FEW MORE OF MY FAVORITE TACOS!

Mexican Street Tacos – A recipe that will make anyone drool! Soft corn tortillas loaded with meat, onions, and cilantro and ready to eat.

Oven Baked Honey Lime Chicken Tacos – These baked tacos are healthy and filling! You’ll love how easy they are to make, and how much your kids will eat.

Slow Cooker Mexican Shredded Beef – This recipe is a great one to turn into tacos, burritos, enchiladas, nachos, or any other Mexican cuisine.

Taco Lettuce Wraps – Everything you love about traditional tacos, just without the shell! That means they just got healthier, and you can enjoy even more.

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Dad’s Tacos

My Dad’s Tacos is one that always bring a smile to my face each time I make them. My Dad used to make these tacos when I was a kid.

Prep Time 30 minutes minutes

Servings 10 tacos

Ingredients

• 1 ½ pounds lean ground beef
• 1 small white onion chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon garlic salt
• 1 jar Cheese Whiz
• 10 small corn tortillas
• Vegetable oil for frying
• Taco toppings (lettuce, salsa, sour cream, etc.)

Instructions

• Pour about a half to one cup of oil in a small skillet or deep fryer. Heat the oil over medium-low heat.
• Place the ground beef and onion in a large skillet. Season with salt, pepper, and garlic salt. Cook and crumble beef over medium-high heat. Once beef is no longer pink, drain grease.
• Meanwhile, fry the tortillas in the oil, about 30 seconds on each side. Lay the fried tortillas onto a plate with paper towels to soak up the grease.
• Spread some Cheese Whiz (however much you like) onto each tortilla then top with the ground beef and all your favorite taco toppings. Enjoy!

Notes

Yields: 10 small tacos

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When the craving for a comforting meal strikes, look no further than my cheesy Chicken Fajita Pasta. This dish brings together the savory goodness of chicken fajitas with the creamy indulgence of cheesy pasta. It’s a culinary journey that transforms a simple weeknight dinner into a tasty fiesta. The easy steps it takes to create this mouthwatering masterpiece, brings together the perfect balance of spices, textures, and, of course, lots of cheese. My kids, and husband Kale, can’t get enough of this one and I am sure your family will feel the exact same way.

CHICKEN FAJITA PASTA

Let’s start with the essentials. This recipe calls for 8 ounces of uncooked pasta, allowing you the freedom to choose any shape that suits your preference. Add to that a tablespoon of butter, two cubed chicken breasts, and a spice blend that includes smoked paprika, garlic powder, and fajita seasoning. The ensemble is completed with the aromatic trio of finely diced onions, red and green bell peppers, plus a minced garlic clove for that extra kick. To bring all the flavors together, a cup of chicken broth, adding depth and richness, and a half cup of heavy cream for that creaminess. Finally, don’t forget the star of the show – shredded Mozzarella cheese and fresh parsley for a burst of freshness and color.

INGREDIENTS

• 8 ounces pasta (any shape you prefer)
• 1 tablespoon butter
• 2 small chicken breasts, cubed
• 1 Tablespoon smoked paprika
• 1/2 Tablespoon garlic powder
• 1 Tablespoon fajita seasoning 
• 1 onion, finely diced
• 1 red bell pepper, finely diced
• 1 green bell pepper, finely diced
• 1 garlic clove, minced
• 1 cup chicken broth
• ½ cup heavy cream 
• 1 cup shredded Mozzarella cheese
• Fresh parsley for garnish

COOKING INSTRUCTIONS

Cook pasta in a pot of boiling water according to package directions. Drain water, reserving a 1/4 cup of pasta water for later. Cover pasta to keep warm. Set aside. 

Meanwhile, in a large oven-safe skillet, melt the butter over medium-high heat. Once melted, add the chicken pieces. Season chicken with the paprika, garlic powder and fajita seasoning. Stir. Add the onion and both bell peppers. Cook until the peppers are soft, and the chicken is cooked through.

Add the garlic clove to the skillet and cook for 30 seconds. Pour in the chicken broth and heavy cream. Stir and cook until the sauce thickens. Stir in the reserved pasta water and then the cooked pasta. Gently toss to combine everything.

Sprinkle the top evenly with the cheese then place the pan under the broiler until golden and bubbling. (*Watch closely the entire time so it doesn’t burn.) Serve and enjoy!

SERVINGS

This hearty recipe is made to serve 4. I like to serve this with a big green salad for a complete meal!

STORING INSTRUCTIONS AND FREEZING

This pasta is delicious as leftovers the next night. To store this culinary masterpiece, ensure it cools to room temperature before transferring it to an airtight container. Refrigerate for up to three days.

For those looking to plan ahead, this dish is a freezer-friendly sensation. Simply pack it securely in a freezer-safe container, ensuring it remains airtight to preserve its lusciousness. When the craving strikes again, thaw in the refrigerator overnight and reheat on the stovetop or in the oven for a taste that’s as great as the day it was made.

NOODLE OPTIONS

One of the beauties of this recipe lies in its versatility, and the noodle choice is no exception. While the recipe suggests a classic uncooked pasta, feel free to embark on a culinary adventure by experimenting with different noodle varieties. You can opt for the elegance of fettuccine, the cozy embrace of penne, or the spiral charm of rotini, the hearty bite of a rigatoni noodle – the choice is yours!

GLUTEN FREE OPTION

Make this delectable dish accessible to all taste preferences and dietary needs. By opting for gluten-free noodles, you can ensure that everyone at your table can indulge in the savory symphony of flavors without compromise. The gluten-free alternative seamlessly integrates into the recipe, maintaining the perfect balance of textures and allowing the vibrant fajita spices and gooey cheese to shine.

MEAT ALTERNATIVES

Experience exploring a world of meaty possibilities. While the original recipe features succulent chicken, you have the creative license to personalize this culinary masterpiece with your preferred protein. Consider infusing the dish with the robust flavor of thinly sliced steak or the earthy richness of sautéed shrimp. Adventurous souls may even venture into the realm of spicy chorizo for an extra kick. The beauty of this recipe lies in its adaptability, allowing carnivores to curate their dream pasta dish. There’s no limit to the carnivorous delights you can bring to your table.

ENJOY THIS RECIPE? HERE ARE A FEW MORE FAJITA RECIPES!

Sheet Pan Steak Fajitas – Succulent steak is baked in the oven with fresh peppers and onions and topped with fresh lime juice!

Sheet Pan Shrimp Fajitas – Tender shrimp is cooked together with vegetables including colorful bell peppers and onions ready to serve in a warm tortilla.

Crock Pot Chicken Fajitas – Slowly cooked chicken is simmered with seasonings and spices with peppers and onions for a flavorful easy to make meal.

Chicken Fajita Braid – Delicious chicken fajitas are wrapped up in pizza dough, braided, then baked to perfection! Try this recipe for something new and flavorful!

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Chicken Fajita Pasta

Chicken Fajita Pasta is a fusion of Mexican and Italian flavors. This pasta is filled with chicken, bell peppers, and a creamy sauce!

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Servings 4

Ingredients

• 8 ounces pasta (any shape you prefer)
• 1 tablespoon butter
• 2 small chicken breasts cubed
• 1 Tablespoon smoked paprika
• 1/2 Tablespoon garlic powder
• 1 Tablespoon fajita seasoning 
• 1 onion finely diced
• 1 red bell pepper finely diced
• 1 green bell pepper finely diced
• 1 garlic clove minced
• 1 cup chicken broth
• ½ cup heavy cream 
• 1 cup shredded Mozzarella cheese
• Fresh parsley for garnish

Instructions

• Cook pasta in a pot of boiling water according to package directions. Drain water, reserving a 1/4 cup of pasta water for later. Cover pasta to keep warm. Set aside. 
• Meanwhile, in a large oven-safe skillet, melt the butter over medium-high heat. Once melted, add the chicken pieces. Season chicken with the paprika, garlic powder and fajita seasoning. Stir. Add the onion and both bell peppers. Cook until the peppers are soft, and the chicken is cooked through.
• Add the garlic clove to the skillet and cook for 30 seconds. Pour in the chicken broth and heavy cream. Stir and cook until the sauce thickens. Stir in the reserved pasta water and then the cooked pasta. Gently toss to combine everything.
• Sprinkle the top evenly with the cheese then place the pan under the broiler until golden and bubbling. (*Watch closely the entire time so it doesn’t burn.) Serve and enjoy!

Notes

Nutrition Info: 1 serving = 565 calories / 20 fat / 61 carbs / 45 protein

Recipe yields 4 servings total. 

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My family has a huge adoration for Mexican food. We truly cannot get enough. Taco Tuesday is something we celebrate each week, but sometimes we’re all in the mood for something a little heartier. When that time rolls around, I whip up a batch of these Smothered Chicken Burritos. These burritos are so filling and absolutely delicious! I always know that my kids will get full when I serve these. Kale and I will too because these burritos are packed to the brim!

SMOTHERED CHICKEN BURRITOS

This recipe begins with seasoning a few chicken breasts and then baking them until they are cooked and tender. After the chicken is cooked then the burritos are ready to be assembled. The chicken, rice, and pinto beans are placed inside the tortilla then rolled up tight. Place the burritos in a large baking dish, and then smother each one with homemade salsa-Verde ranch dressing and handfuls of pepper-jack cheese. Bake in the oven until bubbling and golden brown. Serve each burrito with a layer of Pico de Gallo and sour cream, if desired.

INGREDIENTS

Chicken

• 3 boneless, skinless chicken breasts
• 1 teaspoon ground cumin
• 2 Tablespoons taco seasoning
• salt and pepper to taste

Creamy Salsa Verde Ranch Dressing

• 1 cup bottled salsa Verde (green salsa)
• 2 Tablespoons dried ranch dressing/seasoning mix
• 1/3 cup cilantro
• 1/3 cup sour cream
• 1/3 cup mayo
• 1 teaspoon minced garlic
• 1 Tablespoon fresh lime juice
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground cumin
• 1 teaspoon sugar

Burrito Filling

• 2 cups cooked rice (Spanish rice, lime rice, or your favorite rice!)
• 1 can (15 ounces) pinto beans, drained and rinsed
• 6 burrito-size flour tortillas
• 1 cup shredded Pepper Jack cheese

INSTRUCTIONS

Chicken: Season chicken breasts with cumin, taco seasoning, salt and pepper. Bake in a 375° F. oven for 35 minutes or until cooked through. Remove from the oven. Let stand for 5 minutes then shred with two forks. Set aside.

While chicken is cooking make the sauce.

Creamy Salsa Verde Ranch Dressing: Add all of the sauce ingredients into a blender. Blend until smooth.

To assemble burritos: Divide the chicken evenly among the 6 large tortillas. Add a scoop of rice and pinto beans to each one. Fold up the bottom of tortillas up over filling, fold in sides, then roll all the way up. Place prepared burritos in a greased 9×13-inch pan.

Pour sauce evenly over the tops of burritos then top with shredded cheese. Place back in the 375°F. oven for 15 to 20 minutes or until heated through and the cheese is melted.

Serve and enjoy!

SERVINGS

This recipe makes 6 large burritos. If you have a family of that size, then you should be good to go. If you’re serving a larger crowd then you can easily double or triple the recipe.

COOKING TIME

For such a packed dinner you might think that it would take hours to make this incredible creation. Nope! All you need is just a little over an hour. Even with the homemade sauce, you can have this easy to make dinner on your table ready to serve in no time at all.

STORING OPTIONS

Make sure to store them covered in the fridge for 2 to 3 days. They make for great lunches or an easy reheated dinner!

SIDE OPTIONS

I like to serve these with sides of fresh Pico de Gallo and plenty of the homemade Salsa Verde Ranch Dressing. I like to have a little extra on the side for dipping each bite into. This is a fork and knife kind of meal, so make sure not to get your hands dirty. You can also serve these with a side of my Mexican Rice. These are also great with salsa, guacamole, refried beans, black beans you name it!

MEAT OPTIONS

This style of burrito is irresistible. So much so that you may want to get creative in the kitchen and try your hand at another version. Try carne asada, shredded pork, or even beef. Make sure to check the cooking time on which protein you decide to go with, so that you know how long it’s going to take to make dinner ahead of time.

ENJOY THIS RECIPE? HERE ARE A FEW MORE OF MY FAVORITE BURRITOS!

Crisp Bean Burritos – Authentic refried beans are stuffed inside a flour tortilla and fried until crispy! Serve with salsa, guacamole, and sour cream.

Breakfast Burritos – Start your day off right with this burrito stuffed with scrambled eggs, cheese, potatoes and succulent ham all wrapped in a flour tortilla.

Beef Burrito Skillet – This skillet is packed with all of your favorite burrito ingredients. Ground beef, cheese, beans, tomatoes, and rice.

Chipotle Chicken Burrito Bowls – If you love this fast casual restaurant, then you’re really going to love the homemade version!

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Smothered Chicken Burritos

Each burrito is stuffed with seasoned chicken, rice, beans, and topped with pepper-jack cheese and creamy salsa-Verde ranch dressing!

Prep Time 15 minutes minutes

Cook Time 50 minutes minutes

Servings 6

Author Holly

Ingredients

Chicken

• 3 boneless skinless chicken breasts
• 1 teaspoon ground cumin
• 2 Tablespoons taco seasoning
• salt and pepper to taste

Creamy Salsa-Verde Ranch Dressing

• 1 cup bottled salsa verde (green salsa)
• 2 Tablespoons dried ranch dressing/seasoning mix
• 1/3 cup cilantro measure then chop
• 1/3 cup sour cream
• 1/3 cup mayo
• 1 teaspoon minced garlic
• 1 Tablespoon fresh lime juice
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground cumin
• 1 teaspoon sugar

Burrito Filling

• 2 cups cooked rice (spanish rice, lime rice or whatever your favorite is)
• 1 can (15 ounces) pinto beans, drained and rinsed
• 6 burrito-size flour tortillas
• 2 cups shredded Pepper Jack cheese

Instructions

• For Chicken: Season chicken breasts with cumin, taco seasoning, salt and pepper. Bake in a 375° F. oven for 35 minutes or until cooked through. Remove from oven. Let stand 5 minutes then shred with two forks. Set aside.
• While chicken is cooking make the Creamy Salsa-Verde Ranch Dressing: Add all of the sauce ingredients into a blender. Blend until smooth.
• To assemble Burritos: Divide the cooked chicken evenly among the 6 tortillas. Add a scoop of rice and pinto beans to each one. Fold up the bottom of tortillas up over filling, fold in sides, then roll all the way up. Place prepared burritos in a greased 9×13 inch pan.
• Pour sauce evenly over the tops of burritos then top with shredded cheese. Place back in the 375° F. oven for 15 to 20 minutes or until heated through and cheese is melted. Serve and enjoy!

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I am very blessed with kids that will eat anything. Well, mostly anything. Bell peppers are a food item that my kids don’t love. Emma will not touch her plate if she knows it’s in certain dishes. Well, one day when I was cooking them in the crock pot Emma came down and asked, ‘that smells so good, what are you making?’ You should’ve seen how surprised she was when my response was, “Crock Pot Stuffed Bell Peppers.” That moment of realization on her face was one I’ll never forget. I am happy to report that when I served her one she almost licked her plate clean!

CROCK POT STUFFED BELL PEPPERS

Let’s begin with the star of the show, bell peppers. Cut the top off each pepper and remove the seeds and ribs. A little kitchen hack I’ve learned over the years is if you cut the top off and turn the pepper upside down over a bowl and tap the sides all the seeds will come out. It’s like magic! Once the peppers have been hollowed out then you fill them with an incredible mixture of lean ground beef, seasonings, enchilada sauce, yellow onion, Mexican Rice, and Colby-Jack cheese. Stuff each pepper to the brim! The peppers then go into a slow cooker with just a bit of water at the base, and cook until they are tender and the meat filling is fully cooked.

INGREDIENTS

• 5 bell peppers
• 1 pound lean ground beef
• 1 teaspoon chili powder
• ½ teaspoon ground cumin
• ½ teaspoon garlic powder
• Salt and pepper, to taste
• 1 can (10 ounces) red enchilada sauce
• ½ cup of diced yellow onion
• 2 cups Mexican rice
• 1 1/2 cups shredded Colby-Jack cheese, divided

COOKING INSTRUCTIONS

Cut the tops off of each bell pepper. Remove the seeds and ribs from the inside. Dice the tops of each bell pepper. Set aside.

In a large bowl, combine the raw ground beef, chili powder, cumin, garlic powder, enchilada sauce, onion, Mexican rice, diced bell peppers, and 1/2 cup of the cheese. Season mixture with salt and pepper. Stir to combine with a spatula. Stuff each pepper with the ground beef mixture.

Fill the crock pot with a half inch of water. Place the stuffed bell peppers inside. Cover with lid and cook on Low heat for 6 hours OR on High heat 3 hours.

Top each stuffed pepper with the remaining shredded cheese. Cover with lid until cheese has melted.

Serve warm with favorite toppings. Enjoy!

SERVINGS

This recipe makes 5 stuffed bell peppers. One stuffed bell pepper equals one serving.

TOPPINGS

One of the fun things I love about this dish is that you can customize your individual meal. I like to treat this recipe as if I were serving my family a taco bar. I set out bowls full of tomatoes, olives, cheese, sour cream, salsa, guacamole, and jalapenos. Sometimes I’ll make a side of black beans or pinto beans to make sure that everyone leaves the dinner table totally satisfied. 

SIDE DISHES

These peppers are filling on their own, but I always like to have a few sides just to make sure the plate is good and full. As previously mentioned, I like to serve extra Mexican Rice with this dish. It’s the perfect complement to the peppers. A green salad is also another great side option.

LEANER MEAT

You can use ground turkey or ground chicken to replace the ground beef, and the meal will still turn out just as flavorful! You can’t go wrong with using any of these meats.

VEGETARIAN OPTION

This is such an easy dinner to make into a meatless meal. You can substitute the ground beef for black beans or pinto beans. If you are using beans from a can, make sure to drain and rinse them first. Mix them with the seasonings and ingredients that you would with the meat. The best part is that the beans pack protein just like the meat would.

ENJOY THIS RECIPE? HERE ARE A FEW MORE OF MY CROCK POT CREATIONS!

Crock Pot Beef and Broccoli – This Asian inspired dish is loaded with tender pieces of beef and florets of broccoli slowly cooked in a savory sauce.

Crock Pot Shredded Beef Tacos – Juicy and flavorful beef is simmer until it practically falls apart on its own. Served in taco shells and perfect for Tuesdays!

Crock Pot Beef Stew – This hearty meal is one that is full of comfort. Pieces of meat stewed in a thick sauce with veggies like potatoes, carrots, and onions.

Crock Pot Creamy Mashed Potatoes – This side dish is one that goes well with any Sunday dinner. Let these cook on low all day, and they’ll be ready by supper.

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Crock Pot Stuffed Bell Peppers

These Crock Pot Stuffed Bell Peppers will melt in your mouth. Bell peppers are stuffed with seasoned ground beef and slow-cooked until tender.

Prep Time 10 minutes minutes

Cook Time 6 hours hours

Servings 5

Ingredients

• 5 bell peppers
• 1 pound lean ground beef
• 1 teaspoon chili powder
• ½ teaspoon ground cumin
• ½ teaspoon garlic powder
• 1 can (10 ounces) red enchilada sauce
• 1/2 cup diced yellow onion
• 2 cups cooked Mexican rice
• 1 ½ cups shredded Colby-jack cheese divided
• salt and pepper to taste

Optional Toppings

• sour cream
• salsa
• guacamole

Instructions

• Cut the tops off of each bell pepper. Remove the seeds and ribs from the inside. Dice the tops of each bell pepper. Set aside.
• In a large bowl, combine the raw ground beef, chili powder, cumin, garlic powder, enchilada sauce, onion, rice, diced bell peppers and 1/2 cup of the cheese. Season mixture with salt and pepper. Stir to combine with a spatula. Stuff each pepper with the ground beef mixture.
• Fill crock pot with a half inch of water. Place bell peppers inside. Cover with lid and cook on Low heat for 6 hours OR on High heat 3 hours. Top each stuffed pepper with the remaining shredded cheese. Cover with lid until cheese has melted.
• Serve warm and with your favorite toppings. Enjoy!

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Whenever I travel, my favorite thing to do is to enjoy the culinary experience. When we are out exploring for the day, give me all the local favorites! You can truly get to know a culture by seeing what the locals eat. On a trip to Mexico, I discovered street corn and my life was forever changed. Corn to me is like a potato. No matter how you cook it, I’m already in love. My Mexican Street Corn Dip takes all of the flavorful elements of traditional street corn and turns it into an irresistible dip!

MEXICAN STREET CORN DIP

Any dip that has corn in it is a sure-fire way to get everyone to the party. Especially in the summertime. If you’ve never experienced traditional street corn before, try my Grilled Corn with Cilantro-Lime Butter. Then you’ll fully understand why this street food is all the rave.

This dip takes all of the best qualities like fresh corn, garlic, Queso fresco, chili powder, smoked paprika, cumin, and mixed all together with softened cream cheese. Once you scoop this up with a crisp tortilla chip your taste buds are going to be so happy that they’ll start to dance the Samba! 😉

INGREDIENTS

1 teaspoon chili powder; this bold and zesty spice is an important ingredient that brings loads of flavor to the dip.

1 teaspoon smoked paprika; this is a flavorful ingredient that gives every single bite the perfect hint of smokiness. If you don’t have smoked paprika the regular paprika works great too.

¼ teaspoon ground cumin; a Mexican food classic ingredient that you won’t want to skip.

¼ teaspoon cayenne pepper; this is what is going to give the dip heat. Tailor the amount that you want to put in depending on your tolerance level, or that of your guests.

1 tablespoon extra virgin olive oil; this is going to give a silky-smooth texture to the dip. It will also help keep it light as long as you use extra virgin olive oil and not traditional olive oil.

1 small yellow onion, chopped; a yellow onion will add a little bit of sweetness to the dish and an extra layer of crunch. If you want to substitute a white onion that will also work, but it will be slightly more aromatic.

2 cups corn; for the best flavor I recommend fresh corn. That’s why this is such a great summertime dip. Grill the corn first to bring all of the flavor to the surface. Canned or frozen corn work well too. Be sure to drain and rinse it before adding to the dip.

2 teaspoons minced garlic; fresh is always best, but minced garlic from a jar or tube will also work.

6 ounces cream cheese softened; this creamy cheese is the main base for the dip, so it’s important to let it come to room temperature before mixing.

1/3 cup sour cream; this will add a slight tanginess to the dip, and helps to make it silky smooth.

2 Tablespoon lime juice; I highly recommend buying fresh limes and squeezing the juice yourself! That is how you’re going to get the best flavor.

¼ cup milk; this helps to thin out the dip. Use as much or as little as necessary.

TOPPINGS

½ cup Queso fresco, crumbled; this is some of the best, authentic cheese you can ever have. You may want a little more on the side to sprinkle on each bite.

3 Tablespoons freshly chopped cilantro; I know there are some of you out there you don’t like cilantro, and if that’s you, then you can leave this out. Otherwise, sprinkle some on top for a beautiful presentation and delicious flavor.

INSTRUCTIONS 

In a small bowl, combine the chili powder, paprika, cumin, and cayenne pepper. Mix well then set aside. 

Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook until soft; about 6 minutes or so. Add the corn, garlic, and the spice mixture. Season with salt and pepper. Stir and cook until the corn is warmed through; about 5 minutes. Reduce heat to low.

Mix in the cream cheese until melted. Stir in sour cream, and lime juice. Continue to stir until all is warmed through. Thin with milk, if desired. 

Transfer dip to a pie plate or serving bowl. Top evenly with Queso fresco and cilantro. Serve with tortilla chips and enjoy!

WHAT TO SERVE WITH MEXICAN STREET CORN DIP

There can never be enough tortilla chips for this dip! You and your guests will be crunching and munching on this appetizer all night long. I also love to make this dip with tacos, enchiladas, or burritos to have on the side.

SERVINGS

This recipe yields 6 servings. The Lofthouse crew, there are 5 of us, can take care of one batch in no time. We all love corn so much! That’s why I recommend if you’re going to make this for a party or BBQ to double up the batch. Everyone is going to love it!

ENJOY THIS RECIPE? HERE ARE A FEW OF MY FAVORITE WAYS TO USE CORN!

Fiesta Corn Dip – This is a flavorful, crunchy, and fun appetizer to serve at your next party! Corn, red bell peppers, sour cream and diced jalapenos.

Scalloped Potatoes, Ham and Corn Bake – Your kids are going to love this! Soft potatoes, crunchy corn, and succulent ham that can be either an appetizer or dinner.

Chicken Corn Chowder – Feeling a little under the weather? This soup always makes me feel better. Chicken, corn, potatoes in a warm broth with cheese on top.

Summer Corn Salad – This side dish is as bright as it is flavorful! Corn, tomatoes, green bell peppers, and red onion for the perfect side with crunch and bite.

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Mexican Street Corn Dip

A creamy, smoky, and incredible dip with loads of cheese and corn. Scoop with lots of tortilla chips for the ultimate party dip!

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Servings 6

Ingredients

• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 1/4 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper more or less depending on heat tolerance
• 1 Tablespoon extra virgin olive oil
• 1 small yellow onion chopped
• 2 cups fresh corn (canned or frozen corn works too)
• 2 teaspoons minced garlic
• salt and pepper to taste
• 6 ounces cream cheese softened
• 1/3 cup sour cream
• 2 Tablespoons lime juice
• 1/4 cup milk (optional, for thinning the dip)
• 1/2 cup queso fresco crumbled
• 3 Tablespoons freshly chopped cilantro

Instructions

• In a small bowl, combine the chili powder, paprika, cumin, and cayenne pepper. Mix well then set aside. 
• Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook until soft; about 6 minutes or so. Add the corn, garlic, and the spice mixture. Season with salt and pepper. Stir and cook until the corn is warmed through; about 5 minutes. Reduce heat to low.
• Mix in the cream cheese until melted. Stir in sour cream, and lime juice. Continue to stir until all is warmed through. Thin with milk, if desired. 
• Transfer dip to a pie plate or serving bowl. Top evenly with queso fresco and cilantro. Serve with tortilla chips and enjoy!

Notes

Nutrition Info: 1 serving = 246 calories / 18 fat / 14 carbs / 7 protein

*Nutrition info does not include tortilla chips.

Recipe yields 6 servings total.

 

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Mexican food is a love language here in the Lofthouse. It is an essential food group for sure, and the kids love it too. 😊 It’s no surprise when I’m trying to eat healthier, that I still want flavors inspired from the south of the border. My Steak Fajita Salad takes a perfectly cooked steak and puts it on top of a healthy, and hearty salad. I serve it with a homemade dressing that gives it a smoky, heat profile that tastes amazing! t’s easy to convince Kale to fire up the grill for lunch when I promise I’ll be making this salad.

STEAK FAJITA SALAD

Do you know the saying, ‘a little bit goes a long way’? That saying is true for this salad and that mostly pertains to the steak. Give it a couple of hours to marinate and your tastebuds will thank you later. The marinated steak is thrown on the grill and cooked to a perfect medium. The salad is tossed with red and green peppers, tomato, onion, and crispy romaine lettuce. For the best version of this salad is serving it with my Chipotle Ranch Dressing. It’s super simple, and worth it. You’ll have plenty of time to make the dressing while the meat marinates.

INGREDIENTS

Steak and Marinade

• 2 pounds Flat Iron steak or Flank Steak
• 1/4 cup olive oil
• 2 Tablespoons Worcestershire sauce
• 1/4 cup fresh lime juice
• 2 cloves garlic, minced
• 1/2 Tablespoon ground cumin
• 1/2 Tablespoon chili powder
• 1/4 teaspoon red pepper flakes
• 1/4 teaspoon black pepper
• 1/2 Tablespoon granulated sugar

Salad 

• 1 medium yellow onion, sliced
• 1 green bell pepper, sliced
• 1 red bell pepper, sliced
• 2 Roma tomatoes, sliced
• 4 hearts Romaine lettuce, washed and chopped
• 1 cup shredded low fat cheese (optional)

INSTRUCTIONS

In a small dish, combine marinade ingredients, olive oil, Worcestershire sauce, lime juice, garlic, cumin, chili powder, red pepper flakes, pepper and sugar. Add the steak, turning to coat. Cover the dish with saran wrap. Place in the fridge for at least 2 hours. 

Preheat a large grill pan or skillet to medium-high heat and drizzle with a tablespoon of olive oil. Add the sliced onion, both bell peppers onto the skillet. Stir-fry veggies for a few minutes until they are crisp-tender. Remove veggies from the skillet and place on a plate. Cover with foil to keep warm and set aside.

Cooke the steak on a hot grill or skillet. For the skillet, drizzle another tablespoon of olive oil onto the skillet and add the marinated steak. Cook the meat for at least 5 minutes, on each side, until steak is done to your desire. Remove steak from skillet and place on another large plate. Let meat rest 5 minutes before slicing into strips.

To prepare the salads: Divide the chopped romaine lettuce evenly among 6 plates. Top with the cooked veggies, slices of tomato and a little cheese. Add desired amount of steak onto the top and serve with dressing. Enjoy! 

HOW TO MAKE CHIPOTLE RANCH DRESSING

All you need is 1.5 cups low fat ranch dressing and 3 teaspoons chipotle peppers in adobo sauce, minced. (you can find cans of these in the Mexican food aisle in most grocery stores).

Mix the ranch dressing and chipotle peppers in adobo sauce together in a bowl. Cover and refrigerate until ready to use. This dressing recipe is so easy! If you make extra dressing you can store it tightly covered in the fridge for up to 5 days.

CUTS OF STEAK

Use any cut of steak that is your favorite and/or affordable. Our favorite is flat iron or skirt steak for this recipe.

ENJOY THIS RECIPE? HERE ARE A FEW MORE OF MY FAVORITE SALADS!

Doritos Taco Salad – One of my favorite chips is infused into this flavorful salad with ground beef, black beans, cheese, tomatoes, and fresh lettuce.

Italian Sub Salad – A great salad for meal prepping! Sliced turkey, salami, provolone cheese, tomatoes, and yellow peppers with a lite vinaigrette.

Asian Chicken Salad – Juicy chicken breasts sit on a bed of romaine lettuce, mandarin oranges, sliced almonds, bits of pineapple, and a creamy poppy seed dressing.

Strawberry Chicken Salad – One of my favorite salads to make in the summer! Grilled chicken, fresh sliced strawberries, and a poppy seed dressing.

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Steak Fajita Salad with Chipotle Ranch Dressing

This Steak Fajita Salad is incredible and loaded with tender veggies and flat-iron steak. The Chipotle Ranch Dressing makes it delicious!

Prep Time 2 hours hours 15 minutes minutes

Cook Time 10 minutes minutes

Servings 6

Author Holly

Ingredients

Steak and Marinade

• 2 pounds Flat Iron steak or Flank Steak
• 1/4 cup olive oil
• 2 Tablespoons Worcestershire sauce
• 1/4 cup fresh lime juice
• 2 cloves garlic minced
• 1/2 Tablespoon ground cumin
• 1/2 Tablespoon chili powder
• 1/4 teaspoon red pepper flakes
• 1/4 teaspoon black pepper
• 1/2 Tablespoon granulated sugar

Salads

• 1 medium yellow onion sliced
• 1 green bell pepper sliced
• 1 red bell pepper sliced
• 2 Roma tomatoes sliced
• 4 heads Romaine lettuce washed and chopped
• 1/2 cup shredded low fat cheese (optional)

Chipotle Ranch Dressing

• 1 ½ cups low fat ranch dressing
• 3 teaspoons chipotle peppers in adobo sauce minced

Instructions

Steak and Marinade

• In a small dish, combine marinade ingredients; olive oil, Worcestershire sauce, lime juice, garlic, cumin, chili powder, red pepper flakes, pepper and sugar. Add the steak, turning to coat and cover dish with saran wrap. Place in fridge for at least 2 hours or overnight.
• Cook the steak on a hot grill or skillet. For skillet: drizzle another tablespoon of olive oil onto the skillet and add the marinated steak. Cook the meat for at least 5 minutes, on each side, until steak is done to your desire. (We like medium-well) Remove steak from skillet and place on another large plate. Let meat rest 5 minutes before slicing into strips.

Salads

• Preheat a large grill pan or skillet to medium-high heat and drizzle with a tablespoon of olive oil. Add the sliced onion, and both bell peppers onto the skillet. Stir-fry veggies for a few minutes until they are crisp-tender. Remove veggies from skillet and place on a plate. Cover with foil to keep warm and set aside.
• Divide the chopped romaine lettuce evenly among 6 plates or bowls. Top with the cooked veggies, slices of tomato, and a little cheese, if using. Add desired amount of steak onto the tops and serve with dressing. Enjoy! ♥

Chipotle Ranch Dressing

• Mix the ranch dressing and minced chipotle peppers in adobo sauce together in a small bowl. Cover and refrigerate until ready to use.

Notes

Macros/ Nutrition Info for salad: 1 salad serving (without cheese or dressing) = 349 calories, 19 fat,  13 carbs, 33 protein. 

Macros/ Nutrition Info for dressing: 1/4 cup = 122 calories, 10 fat, 4 carbs, 2 protein.

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The other day, I was on my blog looking over some recipes when I saw our beloved Honey Lime Chicken Enchiladas. Just looking at the photos started some major cravings, but they don’t really fit into my current diet, so that’s when these Oven Baked Honey Lime Chicken Tacos were born. The end result was AMAZING. These honey lime chicken tacos were SO delicious. We topped ours with light sour cream and salsa and went straight to taco heaven. Yum!

OVEN BAKED HONEY LIME CHICKEN TACOS

Tender and flavorful chicken loaded up into crunchy corn tortillas. I threw on a little cheese (because what is a taco without cheese?) and popped them in the oven. Once they were ready, I just brought the baking dish right over to the table, and everyone grabbed a taco. It was so easy and nice serving tacos this way. Give them a try and you won’t regret it!

ENJOY THIS RECIPE? HERE ARE MORE OF OUR FAVORITE TACO RECIPES:

Oven Baked Soft Tacos

BBQ Chicken Bacon Tacos

Chicken Street Tacos

Crock Pot Chicken Tacos

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Oven Baked Honey Lime Chicken Tacos

Crunchy tacos loaded with flavorful chicken with a hint of honey and lime flavors. These tacos are incredible!

Ingredients

• 1 ½ pounds cooked, shredded chicken breast (a rotisserie chicken works great for this recipe)
• 1/2 Tablespoon chili powder
• 1/2 teaspoon paprika
• 1/2 teaspoon ground cumin
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/3 cup honey
• 1/2 cup fresh lime juice
• 8 corn taco shells (I use the 'stand n' stuff' shells from Old El Paso)
• 1 cup freshly grated Pepper Jack cheese

OPTIONAL TOPPINGS

• chopped cilantro
• sour cream
• salsa
• guacamole

Instructions

• Place the cooked, shredded chicken in a large bowl. Add the chili powder, paprika, cumin, onion powder, garlic powder, salt and pepper to bowl. Toss to combine. Drizzle in the honey and lime juice. Toss again to combine everything.
• Place the corn tortillas in a 9×13-inch baking dish. Divide the chicken evenly among the taco shells and place inside. Top each taco with a little Pepper-Jack cheese.
• Bake in a 350° F. oven for 10 minutes or until cheese is melted and chicken is heated through. Serve warm with your favorite toppings. Enjoy!

Notes

Nutrition Info: 1 taco = 293 calories / 9 fat / 22 carbs / 30 protein

*Nutrition Info does not include extra toppings.

**I bake raw chicken breasts in a 375° F. oven for 30 minutes or until internal temperature of chicken reaches 165 degrees F. Then shred the cooked chicken.

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At the beginning of a new year I love to set a few things in motion. Whether it’s a goal I want to obtain, vacations I’m yearning to go on, or delicious meals I look forward to making! I crave Mexican food on the daily, but it would be detrimental to have it all the time. My Chipotle Chicken Burrito Bowls are the perfect solution to satisfy my Mexican food cravings. This is a fabulous lunch or dinner that can be customized to meet your needs, and hearty enough to fill your family up at dinner.

CHIPOTLE CHICKEN BURRITO BOWLS

These bowls are packed with flavor and are healthy to boot! This recipe is especially lean because you use chicken with all your favorite burrito fillings, lettuce, avocado, corn, black beans, and tomato. Topped with a lite dressing and served over a bed of cilantro-lime rice, this dish comes together in perfect harmony for a well-balanced meal.

INGREDIENTS

• Chipotle chicken
• Cilantro-Lime rice
• Chopped romaine lettuce
• Sliced avocado
• Corn
• Black beans
• Diced tomato

INSTRUCTIONS

Marinate the chipotle chicken for at least 1 hour or overnight for the most flavor. Bake the chicken at 400 degrees F. for 35 minutes or until internal temperature of chicken reaches 165 degrees F. You can also grill the chicken as well. Make sure to let the cooked chicken rest and cool for at least 5 minutes before adding to the bowl. This will ensure the lettuce doesn’t wilt from the heat.

Arrange rice and lettuce into 4 separate bowls. Top each bowl evenly with chicken, rice, avocados, corn, black beans, and tomato. Finish with your favorite dressing! We use my Creamy Tomatillo Dressing. These are also fabulous when they are served with my Homemade Salsa.

WHAT TO SERVE WITH BURRITO BOWLS

One of the best things about this recipe is that it’s so versatile. You can customize each bowl to your liking because the options are limitless! As previously mentioned, I enjoy making these with my Cilantro-Lime Rice and Creamy Tomatillo Dressing.

You can also try my Mexican Rice as the base. If there is a certain burrito filling that you like, go ahead and add it to it. I’ll sometimes use Pico de Gallo, black olives, jalapenos, etc. You can also top with sour cream, guacamole, or shredded cheese. There are so many ways you can make these!

THE BEST LUNCH

These are great to make for lunches! It is the perfect lunch to keep you full and energized all day. They are healthy and so delicious They can be kept in the refrigerator for up to 3 days, so this is a perfect recipe for planning ahead.

PRO TOP: Keep the dressing on the side and only add when you are about to eat to keep everything crisp and fresh. No one likes a soggy salad.

PROTEIN OPTIONS

This is another way to keep this dish personal to your likings and needs. The Chipotle chicken is a great way to stay focused on your meal staying lean, and you can even go leaner by using ground turkey. If you like your burritos with steak, pork, beef, or even shrimp you can substitute that meat for the seasoned chicken. You can even go meatless and focus on a veggie heavy bowl. However you decide to make this meal you will be totally satisfied. 😊

ENJOY THIS RECIPE? HERE ARE A FEW MORE HEALTHY ALTERNATIVES!

Ultra-Healthy Mexican Chili – Full of vegetables, ground turkey, pinto beans, seasonings and spices this is a lean and flavorful chili.

Hawaiian Chicken Meal Prep Bowls – Loaded with chicken breast, pineapples, and greens this is a light and energizing lunch.

Taco Salad Meal Prep Bowls – All of your favorite taco toppings come together in this perfectly balanced and healthy meal option.

Chicken Taco Bites – Seasoned juicy bite-sized pieces of seasoned chicken that go great with salads, wraps, or tacos!

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Chipotle Chicken Burrito Bowls

Chipotle Chicken Burrito Bowls are a healthy alternative to a delicious burrito. This recipe is lower in calories but just as packed with flavor and protein!

Prep Time 1 hour hour 15 minutes minutes

Cook Time 35 minutes minutes

Servings 4

Ingredients

Chipotle Chicken Marinade

• 3 Tablespoons diced red onion
• 2 cloves garlic, minced
• 1 ½ Tablespoons adobo sauce (the sauce from a can of chipotle peppers in adobo sauce)
• 1 Tablespoon chili powder
• 1 Tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/4 teaspoon of each salt and pepper
• 1/2 cup water
• 2 pounds boneless skinless chicken breasts

Burrito Bowls

• 2 cups cilantro-lime rice (click for my recipe here)
• 4 cups chopped romaine lettuce
• 1 ripe avocado, diced
• 1 can (15 ounces) corn, drained and rinsed
• 1 can (15 ounces) black beans, drained and rinsed
• 1 large Roma tomato, diced
• Light Tomatillo dressing (or use your favorite dressing) (click for my recipe here)

Instructions

Chipotle Chicken

• Place all of the marinade ingredients (except for the chicken) into a blender or food processor. Blend until combined. Place chicken breasts in a large freezer ziplock bag or bowl. Pour marinade all over the chicken and toss to coat. Close bag or cover bowl with lid. Place in fridge for one hour or up to overnight.
• Remove chicken from marinade. Discard any leftover marinade. Place chicken in a greased baking dish. Cover dish with foil. Bake at 400 degrees F. for 35 minutes or until internal temperature of chicken reaches 165 degrees F. (You can also grill the chicken until thoroughly cooked.)

  Dice cooked chicken in bite size pieces.

Burrito Bowls

• Divide the rice, romaine lettuce, avocado, corn, black beans and tomatoes evenly among 4 medium-size bowls. Divide the cooked, diced Chipotle chicken evenly among the bowls as well.

  Serve each bowl with desired dressing and enjoy!

Notes

Nutrition Info: 1 bowl without dressing = 545 calories / 13 fat / 54 carbs / 55 protein 

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