This Mexican Street Corn Chicken Pasta Salad takes everything you love about Mexican Street Corn, and turns it into a creamy, hearty pasta salad bursting with flavor. Sweet charred corn, juicy chicken, bowtie pasta, and veggies come together in a creamy dressing that coats every bite.

Simple to prepare and loaded with texture, this Mexican pasta salad recipe is a fresh twist on classic pasta salad, making it ideal for entertaining. If you’re building a taco bar or planning a summer celebration, this easy side dish complements any party platter.

MEXICAN STREET CORN CHICKEN PASTA SALAD

The dressing comes together with softened cream cheese, sour cream, avocado oil, garlic, and fresh chives for a smooth and tangy base that coats every spoonful. To make the salad, fresh corn is brushed with avocado oil, grilled until lightly charred, and sliced off the cob for that classic Mexican street corn flavor.

The grilled corn is then tossed with baby spinach, shredded chicken, cooked bowtie pasta, black beans, cilantro, red onion, and crumbled queso fresco cheese.

Once everything is combined, the creamy dressing is mixed in for the perfect balance of savory flavors. This Mexican street corn pasta salad recipe is amazing for Cinco de Mayo, summer dinners, meal prep, potlucks, BBQs, and high-protein lunches.

Find my expert tips on how to make a homemade Mexican street corn chicken pasta salad 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 Mexican Street Corn Chicken Pasta Salad Recipe:

• Elote & Tex-Mex Flavors: Inspired by classic elote, this Mexican Street Corn Pasta Salad delivers smoky, creamy, and zesty flavors in one dish.
• Hearty & Filling: Includes diced chicken (rotisserie chicken works great) for an easy protein boost, and the black beans add extra fiber and plant-based protein.
• Great For Any Occasion: Serve it at BBQs, taco bars, and Cinco de Mayo celebrations. Works as both a main dish pasta salad or a flavorful side dish.
• Make-Ahead-Friendly: Salad ingredients can be prepped in advance and stored in the fridge.

Ingredients

Dressing

• 3 ounces cream cheese, softened
• 1/4 cup sour cream
• 2 Tablespoons avocado oil
• 2 cloves garlic, finely minced
• 1 Tablespoon chopped fresh chives
• Kosher salt and black pepper, to taste

Mexican Street Corn Chicken Pasta Salad

• 2 to 3 ears of corn
• 2 teaspoons avocado oil
• Salt, to taste
• 1 1/2 cups baby spinach
• 2 cups cooked, diced or shredded chicken (a rotisserie chicken works great for this)
• 3 cups cooked bowtie pasta noodles
• ½ cup black beans
• 1 bunch cilantro, chopped
• ½ red onion, thinly sliced
• ½ cup crumbled queso fresco cheese
• 1 avocado, sliced (optional)

Instructions

For The Dressing

In a small bowl, whisk together dressing ingredients. Cover and set aside.

For the Corn

Lightly brush the corn with avocado oil and season with salt to taste. Grill over medium-high heat for 8 to 10 minutes, turning occasionally, until the kernels start to char. Let cool slightly, then use a knife to slice the kernels off the cob.

For The Mexican Street Corn Chicken Pasta Salad

In a large bowl, add the baby spinach, chicken, pasta, grilled corn, black beans, cilantro, onions, cheese, and avocado (if using).

Gently toss to combine.

Pour the dressing over the top and toss again to combine.

Serve immediately and enjoy!

Notes

If you’d like to make this in advance, mix the salad ingredients together, cover, and refrigerate. Store the dressing separately in the fridge as well, then toss everything together right before serving.

Servings

Serves 8 as a side dish OR 4 as a main dish.

Storage

To store this Mexican street corn pasta salad, place leftovers in an airtight container and refrigerate for up to 3 days. For best results, store the dressing separately from the salad ingredients to prevent the pasta and vegetables from becoming soggy. If already mixed, give the salad a good stir before serving and add a small splash of sour cream, lime juice, or a little extra dressing to refresh the creaminess. 

Holly’s Tips for The Best Mexican Street Corn Chicken Pasta Salad:

• For Classic Elote Flavor: Grill the corn over medium-high heat until lightly charred to bring out that authentic street corn smokiness.
• Use Rotisserie Chicken For Easy Prep: Shredded rotisserie chicken saves time and adds extra flavor to this Mexican street corn pasta salad. For best results, lightly season the chicken with salt, pepper, and a squeeze of lime before mixing.
• Cook Bowtie Pasta al Dente: Cook bowtie pasta just until al dente so it holds its shape and doesn’t become mushy when mixed with dressing. Rinse lightly with cool water after cooking to stop the cooking process and prevent sticking.
• For Extra Creamy Dressing: Ensure cream cheese is fully softened before whisking for a smooth, lump-free dressing.
• Toss Pasta Salad Gently: Fold ingredients together carefully to avoid breaking the pasta, avocado, and chicken.
• Make It Your Own: Add jalapeños for heat, cooked steak instead of chicken, or extra black beans for more protein and fiber. You can also skip the meat for a vegetarian version or replace it with more grilled vegetables!

Frequently Asked Questions:

Similar Recipes

Craving something similar? Try my Fiesta Chicken Pasta Salad.

Wanting something different? Make my BBQ Ranch Chicken Pasta Salad.

Looking for more Mexican-style dishes? Here are some of my favorites: Mexican Street Corn Dip, Mexican Street Tacos, Mexican Rice, and Tex-Mex Chicken Chopped Salad.

Have you made this Mexican Street Corn Chicken Pasta Salad recipe?

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

Print

Mexican Street Corn Chicken Pasta Salad

This salad is loaded with tender chicken, grilled corn, pasta, veggies, and tossed in a creamy dressing for a delicious, flavor-packed dinner or summer side dish!

Prep Time 30 minutes minutes

Cook Time 10 minutes minutes

Servings 8

Ingredients

Dressing

• 3 ounces cream cheese softened
• ¼ cup sour cream
• 2 Tablespoons avocado oil
• 2 cloves garlic finely minced
• 1 Tablespoon chopped fresh chives
• Kosher salt and black pepper to taste

Mexican Street Corn Chicken Pasta Salad

• 2 to 3 ears corn
• 2 teaspoons avocado oil
• salt to taste
• 1 ½ cups baby spinach
• 2 cups cooked, diced, or shredded chicken (A rotisserie chicken works great for this)
• 3 cups cooked bowtie pasta noodles
• ½ cup black beans
• 1 bunch cilantro chopped
• ½ red onion thinly sliced
• ½ cup crumbled queso fresco cheese
• 1 avocado, sliced (optional)

Instructions

For The Dressing

• In a small bowl, whisk together dressing ingredients. Cover and set aside.
• Lightly brush the corn with avocado oil and season with salt to taste. Grill over medium-high heat for 8 to 10 minutes, turning occasionally, until the kernels start to char. Let cool slightly, then use a knife to slice the kernels off the cob.

For The Mexican Street Corn Chicken Pasta Salad

• In a large bowl, add the baby spinach, chicken, pasta, grilled corn, black beans, cilantro, onions, cheese, and avocado, if using. Gently toss to combine.
• Pour the dressing over the top and toss again to combine. Serve immediately and enjoy!

Notes

• If you’d like to make this in advance, mix the salad ingredients together, cover, and refrigerate. Store the dressing separately in the fridge as well, then toss everything together right before serving.

The post Mexican Street Corn Chicken Pasta Salad appeared first on Life In The Lofthouse.

Taco Bell used to be one of my family’s favorite fast food chains, hands down. We started recreating our favorites at home, like my Copycat Crunchwrap Supreme, and everything changed. It was so much better homemade. Today I’m excited to share another must-try: Copycat Cheesy Gordita Crunch. This homemade version delivers everything you love about the classic menu item: cheesy, bold, and packed with flavor.

If you’ve never had a Cheesy Gordita Crunch before, you are in for one incredible treat!

COPYCAT CHEESY GORDITA CRUNCH

This copycat recipe delivers layered flavors with every bite. The ground beef is cooked with onion and a blend of chipotle chili powder, paprika, cumin, and garlic until rich and savory, while the spicy ranch adds a cool, tangy kick with just the right heat.

The warm flatbread is topped with a melted Mexican cheese blend, then wrapped around a crispy hard taco shell to create that signature crunch-and-soft bite. Once assembled, the shell is filled with that wonderful seasoned beef, shredded lettuce, and cheddar cheese, then finished with a drizzle of spicy ranch for a zesty finish that makes this copycat Gordita Crunch the best one you’ll ever eat!

Why You’ll Love This Copycat Cheesy Gordita Crunch Recipe:

• Better At Home: Skip the drive-thru and enjoy a fresh, hot, and satisfying copycat recipe anytime.
• Quick & Simple: Straightforward steps and everyday ingredients make this an approachable easy copycat Cheesy Gordita Crunch recipe.
• Crunchy & Cheesy: Enjoy the delicious mix of a crispy taco shell, soft cheesy flatbread, and juicy seasoned beef in every bite.
• Fully Customizable: Add or remove toppings to suit your taste, swap in different meats or cheeses, and make it your own with endless flavor combinations.

Ingredients

Spicy Ranch Dressing

• 1 cup ranch dressing (use your favorite ranch!)
• 1 Tablespoon Frank’s Original Red Hot Sauce
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• ¼ teaspoon cayenne pepper
• ¼ teaspoon black pepper
• ¼ teaspoon kosher salt

Gordita Beef Filling

• 1 Tablespoon extra-virgin olive oil
• 1-pound lean ground beef
• 1 small yellow onion, chopped
• 1 Tablespoon chipotle chili powder
• 2 teaspoons smoked paprika
• 1 1/2 teaspoons ground cumin
• 1 teaspoon garlic powder
• 1/4 teaspoon crushed red pepper
• 1 teaspoon kosher salt

For Assembling

• 2 cups shredded Mexican cheese blend
• 8 small flatbreads or pita breads
• 8 large hard taco shells
• 2 cups shredded romaine lettuce
• 1/2 cup shredded mild cheddar cheese

Instructions

For The Spicy Ranch Dressing

Combine all the ingredients in a small bowl and whisk well. Cover and place in the fridge for at least 15 minutes to allow the flavors to meld. Note: The dressing can be kept in an airtight container in the refrigerator for up to a week.

Meanwhile, preheat the oven to 400°F.

Cook The Meat

In a large skillet, heat the olive oil over medium-high heat. Once the oil is glistening, add the ground beef and chopped onion. Cook and crumble the beef for about 8 minutes or until fully cooked. Stir in the chili powder, paprika, cumin, garlic powder, red pepper flakes, and salt. Pour in ¾ cup water, reduce the heat to medium-low, and let simmer for about 10 minutes, or until the mixture thickens slightly. Continue to keep warm over low heat.

Prepare The Tortillas and Shells

While the meat cooks, place the flatbreads (or pitas) on two baking sheets. Sprinkle the Mexican cheese blend evenly over each flatbread. Bake for 3 minutes, or until the cheese is melted.

Remove from the oven and place a hard taco shell in the center of each flatbread, pressing one side of the shell gently into the melted cheese. Return to the oven and bake for another 2 minutes. Fold the cheesy side of the flatbread over the shell, pressing lightly so it sticks.

Assemble The Tacos

Spoon the seasoned beef evenly into each shell. Top with spicy ranch, shredded romaine lettuce, and a sprinkle of mild cheddar cheese. Serve immediately with your favorite toppings such as hot sauce, cilantro, salsa, etc. Enjoy!

Servings

Serves 4.

Storage and Reheating

Store leftover Cheesy Gordita Crunch components separately for best results: keep the seasoned beef in an airtight container in the refrigerator for up to 3 days, and store the spicy ranch dressing in a sealed container for up to 1 week. The flatbreads and hard taco shells should be kept at room temperature in their original packaging or an airtight container to maintain texture. For the best quality, assemble the tacos fresh when ready to eat, as the combination can become soggy if stored fully assembled. To reheat, warm the beef in a skillet or microwave until hot, and briefly reheat flatbreads in the oven or microwave to soften before assembling.

Holly’s Tips for The Best Copycat Cheesy Gordita Crunch:

• Brown The Beef & Build Flavor: Brown the ground beef well to develop deep, savory flavor. Let the beef simmer with the spices and water so it becomes juicy and well-seasoned.
• Don’t Skip The Onion: The onion adds so much extra flavor to the beef!
• For The Best Spicy Ranch Dressing: Whisk until completely smooth for a creamy texture, and chill for at least 15 minutes so flavors fully develop.
• For The Cheesy Flatbread: Use a generous layer of shredded cheese for maximum melt and flavor, warm just until melted so it stays soft (not stiff), and press the flatbread gently around the taco shell while it’s still warm so it holds its signature shape.
• Adjust Spice Levels As Needed: Easily adjust the spice in the beef and spicy ranch to make it mild or extra bold depending on your preference.
• Serve Warm: Serve immediately while warm for the best experience and pair with Mexican rice and/or tortilla chips.

Frequently Asked Questions:

Similar Recipes

Craving something similar? Try my Taco Bell Crunchwrap Supreme (Copycat).

Wanting something different? Make this delicious Mexican Pizza next.

Looking for more Mexican-inspired meals? Make these top-loved recipes next: Mexican Street Tacos, Taco Noodle Skillet, Beef Burrito Skillet, and Mexican Lasagna.

Have you made this Copycat Cheesy Gordita Crunch recipe?

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

Print

Copycat Cheesy Gordita Crunch

Cheesy, crunchy, and irresistibly good, this homemade Cheesy Gordita Crunch is a quick, crowd-pleasing favorite!

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Servings 4

Ingredients

Spicy Ranch Dressing

• 1 cup ranch dressing (use your favorite ranch)
• 1 Tablespoon Frank’s Original Red Hot Sauce
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• ¼ teaspoon cayenne pepper
• ¼ teaspoon black pepper
• ¼ teaspoon kosher salt

Gordita Beef Filling

• 1 Tablespoon extra-virgin olive oil
• 1 pound lean ground beef
• 1 small yellow onion chopped
• 1 Tablespoon chipotle chili powder
• 2 teaspoons smoked paprika
• 1 ½ teaspoons ground cumin
• 1 teaspoon garlic powder
• ¼ teaspoon crushed red pepper
• 1 teaspoon kosher salt

For Assembling

• 2 cups shredded Mexican cheese blend
• 8 small  flatbreads OR pita breads
• 8 large hard taco shells
• 2 cups shredded romaine lettuce
• ½ cup shredded mild cheddar cheese

Instructions

For The Spicy Ranch Dressing

• Combine all the ingredients in a small bowl and whisk well. Cover and place in the fridge for at least 15 minutes to allow the flavors to meld. Note: The dressing can be kept in an airtight container in the refrigerator for up to a week.
• Meanwhile, preheat the oven to 400°F.

Cook The Meat

• In a large skillet, heat the olive oil over medium-high heat. Once the oil is glistening, add the ground beef and chopped onion. Cook and crumble the beef for about 8 minutes or until fully cooked. Stir in the chili powder, paprika, cumin, garlic powder, red pepper flakes, and salt. Pour in ¾ cup water, reduce the heat to medium-low, and let simmer for about 10 minutes, or until the mixture thickens slightly. Continue to keep warm over low heat.

Prepare The Tortillas and Shells

• While the meat cooks, place the flatbreads (or pitas) on two baking sheets. Sprinkle the Mexican cheese blend evenly over each flatbread. Bake for 3 minutes, or until the cheese is melted.
• Remove from the oven and place a hard taco shell in the center of each flatbread, pressing one side of the shell gently into the melted cheese. Return to the oven and bake for another 2 minutes. Fold the cheesy side of the flatbread over the shell, pressing lightly so it sticks.

Assemble The Tacos

• Spoon the seasoned beef evenly into each shell. Top with spicy ranch, shredded romaine lettuce, and a sprinkle of mild cheddar cheese. Serve immediately with your favorite toppings—hot sauce, cilantro, salsa, etc. Enjoy!

Recipe by: Holly Lofthouse.

The post Copycat Cheesy Gordita Crunch appeared first on Life In The Lofthouse.

Looking for a vegetarian or lighter version of your favorite restaurant-style Mexican enchiladas? Then this Sour Cream Enchiladas recipe is for you. These sour cream enchiladas are made without meat yet still deliver the cheesy, comforting flavors you love. They’re a delicious meatless option perfect for anytime you’re craving classic enchilada goodness without the heaviness.

SOUR CREAM ENCHILADAS

What really gives these sour cream enchiladas their rich flavor is the way they’re generously coated in mild red enchilada sauce, but the goodness doesn’t stop there. A blend of sour cream and shredded cheddar creates a tangy balance to the savory sauce, while green onion, ground cumin, and a hint of cayenne add warmth and depth to every bite. The cayenne is optional if you want just a touch of spice. This recipe comes together rather quickly: simply fry the tortillas, dip them in sauce, fill them, roll them up into a baking dish, and you’ll have cheesy, creamy enchiladas ready in no time!

Find all my expert tips on how to make the best sour cream enchiladas 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 Homemade Sour Cream Enchilada Recipe:

• Easy Weeknight Favorite: Simple steps and minimal prep make this a family-friendly weeknight meal everyone can enjoy.
• Classic Enchilada Ingredients: Creamy sour cream, mild cheddar, red enchilada sauce, ground cumin, and a touch of cayenne create a rich, balanced, and comforting bite.
• Perfectly Tender Tortillas: A quick fry keeps the tortillas soft and pliable, while a dip in warm sauce adds extra flavor.
• Light & Meatless Dish: All the delicious enchilada goodness you love, but made vegetarian for a lighter, meat-free option.

Ingredients

• avocado oil, for frying (or any neutral oil, about 2 cups)
• 1 can (28 ounces) mild red enchilada sauce
• 2 cups sour cream
• 3 cups shredded cheddar cheese, divided
• 1 cup sliced green onion
• 1/2 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper, optional
• 12 corn tortillas

Instructions

Preheat oven to 375° F. Heat avocado in a small skillet on low to medium-low heat.

In a medium saucepan, heat the enchilada sauce on medium-low heat.

Mix together sour cream, green onion, and 2 cups of shredded cheddar cheese, cumin, and cayenne pepper. Set aside.

Using tongs, fry tortillas one at a time for about 5 to 10 seconds. (Don’t allow them to crisp). Remove from the oil and then dunk the tortilla into the enchilada sauce.

Lay a tortilla onto a plate, and spoon 3 tablespoons of the sour cream mixture in the middle.

Roll tortilla, then place seam side down in a 9×13-inch baking pan. Repeat with the remaining tortillas and sour cream mixture. Cover all the enchiladas in the pan evenly with the remaining cheese.

Bake, uncovered, for 15 to 20 minutes, or hot and bubbly. Remove from oven and let stand 5 minutes before serving. Serve enchiladas with a dollop of sour cream and extra sliced green onion, if desired. Enjoy!

Servings

Yields: 12 sour cream enchiladas.

Storage and Reheating

Store leftover sour cream enchiladas in an airtight container in the refrigerator for 3 days. To reheat, cover with foil and bake at 350°F for 15 minutes until heated through, removing the foil the last few minutes for a bubbly top. For a quicker option, microwave individual servings for 1-2 minutes until hot.

Holly’s Tips for The Best Sour Cream Enchiladas:

• To Keep Tortillas Soft: Fry each corn tortilla just 5-10 seconds to ensure soft, easy-to-roll enchiladas that won’t crack. If you prefer not to fry, warm the tortillas in the microwave, wrapped in a damp paper towel, to soften them before dipping in the sauce.
• Heat The Enchilada Sauce: Warm mild red enchilada sauce before dipping for perfectly coated, flavorful sour cream enchiladas.
• Layer The Cheese For Perfection: Save some shredded cheddar to sprinkle on top for a golden, bubbly finish in the oven.
• Top With Freshness: Garnish with extra sour cream, green onions, or fresh cilantro for extra flavor and visual appeal.
• Customizable Toppings: Add extra sour cream or green onions for a fresh, finishing touch.

Frequently Asked Questions:

Similar Recipes

Wanting something with meat? Try my Cream Cheese Beef Enchiladas. 

Searching for something different? Make my brunch party-ready Breakfast Enchiladas.

Looking for something lighter and healthier? Make my Beef Enchilada Zucchini Boats.

Wanting more enchilada recipes? Try my Green Chile and Pepper Jack Cheese Chicken Enchiladas, Ground Beef Enchiladas, and Honey Lime Chicken Enchiladas next.

Have you made this Sour Cream Enchiladas recipe?

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

Print

Sour Cream Enchiladas

Sour Cream Enchiladas are a family favorite! The sour cream, green onion and cheese packs these enchiladas with tons of flavor.

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Author Life in the Lofthouse

Ingredients

• avocado oil, for frying (or any neutral oil, about 2 cups)
• 1 can (28 ounces) mild red enchilada sauce
• 2 cups sour cream
• 3 cups mild shredded cheddar cheese divided
• 1 cup sliced green onion
• 1/2 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper optional
• 12 corn tortillas

Instructions

• Preheat oven to 375° F. Heat avocado oil in a small skillet on low to med-low heat.
• In a medium saucepan heat enchilada sauce on medium-low heat.
• Mix together sour cream, green onion and 2 cups of shredded cheddar cheese, cumin and cayenne pepper. Set aside.
• Using tongs, fry tortillas one at a time, for about 5 to 10 seconds. (Don't allow them to crisp). Remove from oil and then dunk tortilla into the enchilada sauce.
• Lay tortilla onto a plate, spoon 3 tablespoons of the sour cream mixture in the middle. Roll tortilla, then place seam side down in a 9×13 inch baking pan. Repeat with remaining tortillas and sour cream mixture. Cover all the enchiladas in the pan evenly with remaining cheese.
• Bake, uncovered, for 15 to 20 minutes, or hot and bubbly. Remove from oven and let stand 5 minutes before serving. Serve enchiladas with a dollop of sour cream and extra sliced green onion, if desired. Enjoy!

Notes

Yields: 12 enchiladas

Recipe adapted from: Pioneer Woman.

The post Sour Cream Enchiladas appeared first on Life In The Lofthouse.

Pico De Gallo, also known as Salsa Fresca, combines Roma tomatoes, crisp red onion, zesty lime juice, and fragrant cilantro for a fresh dip that’s perfect for chips, tacos, grilled meats, and more. Unlike smoother salsas, Pico De Gallo has a chunky texture and vibrant colors. If you have ripe tomatoes on hand, this is a great way to use them up. This recipe takes only minutes to prepare and is one of those staple dishes that pairs nicely with any Mexican or Tex-Mex recipes. I can’t get enough of this stuff.

PICO DE GALLO

What makes this the ultimate pico de gallo recipe is the main superstar ingredient: ripe Roma tomatoes. They gives the pico its authentic delicious base. Red onion adds a crisp bite and a pop of color, while jalapeños bring just the right amount of heat, easily adjustable depending on spice preferences. A handful of fresh cilantro delivers that signature herbaceous lift, and a generous squeeze of lime juice brightens every bite with citrusy zing. A pinch of kosher salt and pepper is the finishing touch, pulling all the flavors together without overpowering them.

Simple as the ingredients are, when combined, they create a vibrant, fresh salsa that shines alone as a dip or as a topper for all your favorite recipes.

Find my expert tips on how to make homemade pico de gallo 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 Easy Pico De Gallo Recipe:

• Quick & Easy-To-Make: This homemade pico de gallo dip only takes minutes to prepare with 7 simple ingredients.
• Classic Party Appetizer: Serve fresh pico de gallo for holiday gatherings, Super Bowl parties, and any time you’re craving a fresh Mexican-inspired dip.
• Vegan & Vegetarian-Friendly: Traditional pico de gallo is vegan and vegetarian, making it a healthy alternative to other classic party dips and appetizers.
• Versatile Chip Dip: Use this fresh dip on your favorite breakfast, lunch, and dinner recipes. It can be used on just about anything and is a refreshing topping for Mexican recipes.

Ingredients

• 4 medium Roma tomatoes, diced
• 1/2 small red onion, finely diced
• 1 small jalapeño pepper, finely diced
• 1/2 cup cilantro, chopped
• 2 Tablespoons freshly squeezed lime juice
• 1/2 teaspoon kosher salt
• 1/8 teaspoon black pepper

Instructions

Place the diced tomatoes, red onion, jalapeño, and chopped cilantro in a medium-size bowl. Stir to combine.

Squeeze the two tablespoons of lime juice evenly over the veggies and season with the kosher salt and pepper.

Gently stir again to combine.

Cover and refrigerate in a glass bowl until ready to serve. Enjoy!

Servings

Serves 4-6.

Storage

Store leftovers in an airtight container in the fridge and enjoy within 3 days. Do not freeze.

Holly’s Tips for The Best Pico De Gallo:

• Use Quality, Ripe Tomatoes: Choose fresh, ripe Roma or vine-ripened tomatoes. Avoid overly juicy or watery tomatoes to keep the pico from becoming soggy.
• Let It Sit: Allow the pico de gallo to sit in the fridge for at least 30 minutes before serving so the flavors can meld beautifully.
• Adjust Spice Levels As Needed: Easily adjust the heat by adding more or less jalapeño.
• Make It Your Own: I will sometimes customize my Pico De Gallo with the seasons by adding sweet diced mangoes and crisp cucumbers in the summer for a fresh pop, or kicking up the spice in the fall by adding more jalapeños and a dash of cayenne. 

Frequently Asked Questions:

Similar Recipes

Looking for something similar? You can’t go wrong with my classic Homemade Salsa.

Looking for something more summery? My Chunky Peach Salsa offers a tropical twist.

Looking for something more Tex-Mex? Try my addictive Fiesta Corn Dip.

Looking for something unique? Try my fresh cowboy-inspired Texas Caviar.

Looking for something more filling? My Mexican Layer Dip works for all parties and occasions.

Have you made this Pico De Gallo recipe?

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

Print

Pico De Gallo

Fresh and bursting with flavor, this easy Pico de Gallo is my go-to topping for Mexican dishes and more! Made with juicy tomatoes, crisp red onion, zesty lime, and fresh cilantro.

Prep Time 30 minutes minutes

Ingredients

• 4 medium Roma tomatoes diced
• ½ small red onion finely diced
• 1 jalapeño pepper finely diced
• 1/2 cup cilantro chopped
• 2 Tablespoons freshly squeezed lime juice
• 1/2 teaspoon kosher salt
• 1/8 teaspoon pepper

Instructions

• Place the diced tomatoes, red onion, jalapeño, and chopped cilantro in a medium-size bowl. Stir to combine.
• Squeeze the two tablespoons of lime juice evenly over the veggies and season with the kosher salt and pepper. Gently stir again to combine.
• Cover and refrigerate in a glass bowl until ready to serve.

Notes

Serves 4 to 6.

Store in an airtight container in the fridge for up to 3 days. Drain any excess liquid before serving. 

Source: The Pioneer Woman.

The post Pico de Gallo appeared first on Life In The Lofthouse.

Skip takeout and learn how to make the best Mongolian Beef and Noodles right at home with this amazing recipe. Ready in under 30 minutes,  it’s the perfect go-to dinner for busy nights. Traditional Mongolian beef and noodles are a year-round favorite that the whole family will devour, and if you do happen to have leftovers (though I highly doubt it because it’s that good!), these leftovers are the kind that taste even better the next day!

MONGOLIAN BEEF AND NOODLES

Imagine tender noodles and juicy beef in a sweet-savory glaze. With this Mongolian-inspired recipe, you get rich umami from soy and hoisin, balanced by a touch of brown sugar, warm notes of garlic and ginger, and a subtle kick of heat from red pepper flakes. The process of making it starts with browning the beef first as a hearty base, then layering in aromatics and sauce for depth. A quick cornstarch slurry thickens everything into a glossy, restaurant-style coating that wraps around every bite. Tossing in the noodles at the end allows them to absorb all those delicious flavors, while a short rest before serving ensures the sauce fully settles in, making each forkful even more satisfying than the last.

Find my expert tips on how to make homemade Mongolian beef and noodles 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 Easy Mongolian Beef and Noodles Recipe:

• Beats Takeout Every Time: Enjoy rich, savory, and sweet flavors at home without the extra cost or wait time of ordering out. The linguine noodles and beef soak up the Mongolian-style sauce, mimicking the taste of your favorite restaurant.
• 30-Minute Weeknight Meal: A dinner that is ready fast with simple, no-fuss steps, ideal for busy weeks.
• Budget-Friendly: Made with lean ground beef and simple pantry staples, this dish is easy on your wallet.
• One-Pan Convenience: Minimal cleanup since everything comes together in one skillet, plus the noodles.
• Meal-Prep-Friendly: This dish reheats well, making it perfect for meal prep. Store noodles and sauce separately to prevent sogginess, then combine before serving.

Ingredients

• 1-pound lean ground beef
• 1 teaspoon ground ginger
• 1 Tablespoon minced garlic
• 3 Tablespoons light brown sugar
• ½ cup beef broth
• ½ cup low-sodium soy sauce
• ¼ cup hoisin sauce
• ½ teaspoon black pepper
• ½ teaspoon red pepper flakes
• 8 ounces linguine noodles
• 2 Tablespoons cornstarch
• 4 green onions, sliced
• 1 Tablespoon sesame seeds, optional

Instructions

In a large skillet, cook and crumble the ground beef over medium heat. Once fully cooked, drain off any excess grease.

Add the garlic and ginger to the skillet and cook for about 1 minute.

Meanwhile, cook the linguine noodles according to the package directions. Rinse them under cold water and set aside.

To the skillet with the beef, add the soy sauce, beef broth, brown sugar, hoisin sauce, pepper, and red pepper flakes. Stir everything together until well combined.

In a small bowl, mix the cornstarch with a little cold water until smooth, then pour it into the skillet. Bring the mixture to a gentle boil and cook until the sauce thickens. Add the cooked noodles and toss until they are evenly coated with the sauce and beef.

Remove from heat and let the noodles sit in the sauce for a few minutes to absorb the flavor. Serve warm, garnished with sliced green onions and sesame seeds, if desired. Enjoy!

Servings

Serves 4.

Storage and Reheating

Store Mongolian Beef and Noodles in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months; thaw overnight in the fridge before reheating. To reheat, add a splash of water or beef broth to loosen the sauce and warm in the microwave in short intervals, stirring between each, or heat on the stovetop over medium heat for 5-7 minutes until warmed through. 

Holly’s Tips for The Best Mongolia Beef and Noodles:

• Use High-Quality Lean Ground Beef: Choosing quality lean ground beef prevents excess grease, keeping your Mongolian beef sauce rich and flavorful without being oily.
• Cook Noodles al Dente: Linguine noodles should be slightly firm when cooked. Overcooked noodles can become mushy when tossed with the thick sauce.
• Let Noodles Absorb The Sauce: After combining the noodles and beef, let the dish sit for 1-2 minutes. This allows the noodles to soak up maximum flavor.
• Adjust Heat As Needed: Easily adjust the spice level by adding more or less red pepper flakes to suit your taste.
• Garnish Before Serving: Sliced green onions and sesame seeds add color and texture, making the dish look just like your favorite restaurant.
• Make It Your Own: You can stir-fry vegetables in with the beef or add them when combining everything. I recommend broccoli, bell peppers, snap peas, and carrots.

Frequently Asked Questions:

Similar Recipes

Craving something similar? Try my Beef and Broccoli Ramen!

Wanting something different? Make this Tex-Mex-inspired Taco Noodle Skillet, it’s so good.

Can’t get enough of noodles? Try these highly-rated recipes next: Slow Cooker Chicken and Noodles, Easy Thai Noodles, Asian Pasta Salad, and Chicken Noodle Bake.

Have you made this Mongolian Beef and Noodles recipe?

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

Print

Mongolian Beef and Noodles

Make quick and easy Mongolian Beef and Noodles in under 30 minutes, featuring ground beef and linguine, tossed in a sweet-savory sauce.

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Servings 4

Ingredients

• 1 lb. lean ground beef
• 1 teaspoon ground ginger
• 1 Tablespoon minced garlic
• 3 Tablespoons light brown sugar
• ½ cup beef broth
• ½ cup low-sodium soy sauce
• ¼ cup hoisin sauce
• ½ teaspoon black pepper
• ½ teaspoon red pepper flakes
• 8 ounces linguine noodles
• 2 Tablespoons cornstarch
• 4 green onions sliced
• 1 Tablespoon sesame seeds optional

Instructions

• In a large skillet, cook and crumble the ground beef over medium heat. Once fully cooked, drain off any excess grease.
• Add the garlic and ginger to the skillet and cook for about 1 minute.
• Meanwhile, cook the linguine noodles according to the package directions. Rinse them under cold water and set aside.
• To the skillet with the beef, add the soy sauce, beef broth, brown sugar, hoisin sauce, pepper, and red pepper flakes. Stir everything together until well combined.
• In a small bowl, mix the cornstarch with a little cold water until smooth, then pour it into the skillet. Bring the mixture to a gentle boil and cook until the sauce thickens. Add the cooked noodles and toss until they are evenly coated with the sauce and beef.
• Remove from heat and let the noodles sit in the sauce for a few minutes to absorb the flavor. Serve warm, garnished with sliced green onions and sesame seeds, if desired. Enjoy!

Recipe Adapted From: Eating on a Dime.

The post Mongolian Beef and Noodles appeared first on Life In The Lofthouse.

Craving a simple weeknight dinner that’s packed with flavor? This Baked Teriyaki Glazed Chicken puts a healthy spin on a classic favorite. Baking the chicken in a homemade teriyaki glaze keeps it tender and juicy, while infusing every bite with that restaurant-worthy flavor. Skipping the fryer also makes it lower in fat and calories, so it’s a lighter option the whole family can enjoy. It’s a weeknight dinner win and a great choice for even the most picky eaters. My kids always clean their plates when I make this one!

BAKED TERIYAKI GLAZED CHICKEN

The oven-baked teriyaki chicken uses simple ingredients like soy sauce, apple cider vinegar, garlic, sugar, and a touch of cornstarch to create a thick, glossy glaze that clings to the chicken. The chicken breasts are baked in two stages: first with half of the sauce, then with the remaining half. The result is tender, juicy chicken in a mouthwatering glaze that beats takeout any day of the week. This method is an easy, fuss-free cooking process that delivers a restaurant-worthy meal straight from your oven every single time. Served alongside rice and vegetables, it’s both satisfying, healthy, and protein-packed.

Find my expert tips on how to make homemade baked teriyaki-glazed chicken 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 Baked Teriyaki Glazed Chicken Recipe:

• Easy Weeknight Win: The simple ingredients and straightforward steps make this recipe doable on busy nights.
• Sweet & Savory: The homemade teriyaki glaze adds a rich and tangy finish to the juicy chicken.
• Healthy Family Meal: A well- balanced dinner with rice and vegetables that keeps nutrition in check.
• Meal-Prep-Friendly: This chicken reheats well and keeps in the fridge for 3 days. Store any leftover sauce separately for maximum flavor when reheating.

Ingredients

• 1 Tablespoon cornstarch
• 1 Tablespoon water
• 1/3 cup sugar
• 1/2 cup low-sodium soy sauce
• 1/4 cup apple cider vinegar
• 2 cloves garlic, minced
• 1/4 teaspoon black pepper
• 4 boneless, skinless chicken breasts
• freshly sliced green onions, optional

Instructions

Preheat oven to 375 degrees F. Spray a 9×13-inch baking dish with cooking spray. Set aside.

In a small saucepan, over medium heat, combine cornstarch, water, sugar, soy sauce, vinegar, garlic, and pepper. Stir the mixture and bring to a boil. Reduce heat to medium-low and let simmer, stirring constantly, until mixture thickens and bubbles; about 10 minutes or so. Once the sauce thickens, remove from the heat and let stand for 5 minutes.

Place chicken breasts in the prepared baking dish. Pour half of the sauce evenly over the chicken. Place the dish in the oven and bake for 20 minutes.

Pour the remaining sauce over the chicken and bake 15 more minutes or until the chicken is thoroughly cooked. (Internal temperature of chicken needs to be 165 degrees F.)

Remove from oven and let stand 5 minutes before serving. Serve with rice and veggies. Enjoy!

Servings

Serves 4

Storage and Reheating 

Allow baked teriyaki chicken to cool, then place the chicken and any leftover sauce in an airtight container and refrigerate for up to 3 days.

To reheat, warm the chicken in the oven at 350°F for 10–15 minutes or in the microwave in 30-60 second intervals, adding a little of the reserved sauce to keep it moist. To freeze, allow the chicken and sauce to cool completely, then place them in an airtight, freezer-safe container or heavy-duty freezer bag for up to 2 months. Thaw overnight in the refrigerator, then reheat in the oven at 350°F for 15 to 20 minutes or in the microwave, adding extra sauce if needed.

Holly’s Tips for The Best Baked Teriyaki Glazed Chicken:

• Use High-Quality Chicken Breasts: Boneless, skinless chicken breasts cook quickly and evenly in the oven. If your breasts are thick, pound them to an even thickness to prevent undercooked centers.
• Make the Teriyaki Glaze Ahead of Time: Prepare the sauce on the stovetop first by combining soy sauce, sugar, garlic, apple cider vinegar, cornstarch, and black pepper. Let it thicken before adding it to the chicken for a richer, glossier sauce.
• Bake In Stages: Pour half the sauce over the chicken before the first 20-minute bake, then pour the remaining sauce halfway through. This double-glazing method keeps the chicken juicy while building layers of sweet-savory flavor.
• Customize The Glaze: For extra depth, add a teaspoon of grated ginger, a splash of sesame oil, or a sprinkle of sesame seeds and sliced green onions just before serving.
• Serve Warm: After letting the chicken sit for 5 minutes, serve warm over steamed rice and sautéed or roasted vegetables to balance the sweet teriyaki glaze with a fresh, nutritional side.

Frequently Asked Questions:

Similar Recipes

Craving something similar? Try my delicious Slow Cooker Teriyaki Chicken!

Wanting something different? Make this Grilled Huli Huli Chicken next.

Looking for more teriyaki-inspired dinners? Make these highly-rated recipes: Teriyaki Chicken Casserole, Teriyaki Chicken Kebabs, and Teriyaki Chicken Pasta Salad.

Have you made this Baked Teriyaki Glazed Chicken recipe?

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

Print

Baked Teriyaki Glazed Chicken

Sticky, sweet, and perfectly savory—this Baked Teriyaki Glazed Chicken is an easy weeknight win! Juicy chicken is coated in a rich teriyaki glaze and baked to caramelized perfection!

Prep Time 20 minutes minutes

Cook Time 35 minutes minutes

Servings 4

Author Holly

Ingredients

• 1 Tablespoon cornstarch
• 1 Tablespoon water
• 1/3 cup sugar
• 1/2 cup low-sodium soy sauce
• 1/4 cup apple cider vinegar
• 2 cloves garlic minced
• 1/4 teaspoon black pepper
• 4 boneless, skinless chicken breasts
• freshly sliced green onions optional

Instructions

• Preheat oven to 375 degrees F. Spray a 9×13 inch baking dish with cooking spray. Set aside.
• In a small saucepan, over medium heat, combine cornstarch, water, sugar, soy sauce, vinegar, garlic and pepper. Stir mixture and bring to a boil. Reduce heat to medium-low and let simmer, stirring constantly, until mixture thickens and bubbles; about 10 minutes or so. Once sauce thickens remove from heat and let stand for 5 minutes.
• Place chicken breasts in the prepared baking dish. Pour half of the sauce evenly over the chicken. Place dish in oven and bake for 20 minutes. Pour the remaining sauce over the chicken and bake 15 more minutes or until chicken is thoroughly cooked. (Internal temperature of chicken needs to be 165 degrees F.)
• Remove from oven and let stand 5 minutes before serving. Serve with rice and veggies. Enjoy!

The post Baked Teriyaki Glazed Chicken appeared first on Life In The Lofthouse.

Love lasagna, but not the work it takes to make it? Today’s recipe is for you. There is a reason Giana de Laurentiis’s sheet pan layerless lasagna went viral, and I’m excited to share my take on it. This sheet pan lasagna recipe is simpler and far less messy than traditional lasagna, while still delivering those irresistible crispy edges and rich, hearty center that every lasagna lover (myself included) craves. This is a family-friendly meal ideal for busy weeknights!

SHEET PAN LASAGNA

Ground beef and a garlicky, herb-seasoned marinara sauce bring the hearty protein, while the creamy ricotta mixed with wilted spinach balances out the layers. Topped with mozzarella and Parmesan, this sheet pan lasagna comes out of the oven with golden, crispy edges and a rich, comforting center.

Are you drooling yet?

If you love classic lasagna this recipe is your dream dinner. Be sure to save this recipe and let me know in the comments how it turns out!

Find my expert tips on how to make homemade sheet pan lasagna from scratch 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 Sheet Pan Lasagna:

• Quick & Easy-To-Make: Breaking the noodles and baking everything together saves time without sacrificing flavor, making it an ideal dinner for busy nights or feeding a crowd.
• No-Fuss Lasagna Recipe: This sheet pan lasagna skips the layering and baking in multiple dishes, making cleanup a breeze while still delivering all the comforting flavors of traditional lasagna.
• Cheesy Goodness: Creamy ricotta, melted mozzarella, and nutty Parmesan create a gooey, cheesy center with golden, crispy edges that every lasagna lover craves.
• Hearty & Filling: Ground beef and marinara sauce provide savory, robust flavor, perfectly balanced by tender noodles and sautéed spinach.
• Customizable Pasta: Add vegetables, swap in sausage for a spicier flavor, or use your favorite marinara for a personalized sheet pan lasagna.

Ingredients

• 16 ounces lasagna noodles
• 2 cups baby spinach leaves
• 2 cups ricotta cheese
• Salt and pepper, to taste
• ½ Tablespoon extra-virgin olive oil
• 1 pound lean ground beef
• 1 small yellow onion, diced
• 1 Tablespoon minced garlic
• 4 cups marinara/ spaghetti sauce
• 1 Tablespoon Italian seasonings
• 2 cups shredded mozzarella cheese
• 3/4 cup grated Parmesan cheese

Instructions

Break the 16 ounces of lasagna noodles into roughly 2-inch pieces. Cook them according to the package directions until al dente, then drain and set aside.

Meanwhile, heat the oven to 350°F and coat a 12×17-inch sheet pan with nonstick cooking spray.

Place the spinach in a medium skillet and sauté over medium heat. After about 2 to 3 minutes, it will wilt and reduce in volume. Remove from heat.

In a medium mixing bowl, combine the ricotta cheese with the cooked spinach. Season with salt and pepper as desired, then set aside.

Warm the olive oil in a large skillet over medium-high heat. Add the ground beef and onion, cooking until beef is fully browned. Stir in the garlic. Cook and stir for another minute. Drain any excess fat, then add the marinara sauce.
Season the sauce with Italian seasoning, along with salt and pepper, to taste.

Add the drained, cooked noodles to the meat sauce and gently mix until evenly coated.

To Assemble

Transfer the meat and noodle mixture to the prepared sheet pan and spread it into an even layer.

Spoon dollops of the ricotta mixture evenly over the top.

Finish by sprinkling the mozzarella and the Parmesan cheeses evenly over the top.

Bake uncovered for 25 to 30 minutes, or until the cheese is melted, bubbly, and lightly browned.

Let the lasagna rest for a few minutes before serving. Enjoy!

Servings

Serves 8

Storage and Reheating

Store leftover lasagna in an airtight container and place in the fridge for up to 3 days. To reheat, warm in a 350°F oven for 15 minutes until heated through, or microwave individual portions in 30 second intervals. For the best texture, reheat uncovered in the oven to preserve the cheesy, slightly crispy edges, and ensure the internal temperature reaches 165°F before serving. Can be frozen for up to 2 months.

Holly’s Tips for The Best Sheet Pan Lasagna:

• Break Up The Lasagna Noodles: Breaking the noodles into 2-inch pieces helps them cook quickly and absorb the sauce evenly.
• Al Dente Cooking: Slightly undercook the noodles. They will finish cooking in the oven, preventing them from becoming mushy.
• Use A Variety Of Cheeses: Combining ricotta, mozzarella, and Parmesan delivers creamy, gooey layers with golden, crispy edges.
• Don’t Overcrowd the Sheet Pan: Spreading the noodles, meat sauce, and cheese evenly ensures even baking and prevents soggy spots.
• Add Sauce Generously: The noodles soak up the marinara, so don’t skimp—this keeps the lasagna moist and flavorful.
• Let It Cool Before Serving: Allowing the sheet pan lasagna to rest for at least 5 minutes after baking helps the layers set and makes slicing easier.

Frequently Asked Questions:

Similar Recipes

Craving something similar? Try my Easy Skillet Lasagna and Bowtie Skillet Lasagna next.

Wanting something different? White Chicken and Spinach Lasagna and Mexican Lasagna are both unique takes on the classic.

Can’t get enough of lasagna? Make these highly-rated recipes: Slow Cooker Lasagna Soup, Cream Cheese Lasagna, and Cheesy Lasagna Roll Ups.

Have you made this Sheet Pan Lasagna recipe?

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

Print

Sheet Pan Lasagna

Enjoy all the flavors of classic lasagna with easy Sheet Pan Lasagna! This cheesy and hearty, one-pan meal is perfect for busy weeknights.

Prep Time 25 minutes minutes

Cook Time 30 minutes minutes

Servings 8

Ingredients

• 16 ounces lasagna noodles
• 2 cups baby spinach leaves
• 2 cups ricotta cheese
• salt and pepper to taste
• ½ Tablespoon extra-virgin olive oil
• 1 pound ground beef
• 1 small yellow onion diced
• 1 Tablespoon minced garlic
• 4 cups marinara/spaghetti sauce
• 1 Tablespoon Italian seasonings
• 2 cups shredded mozzarella cheese
• ¾ cup grated Parmesan cheese

Instructions

• Break the 16 ounces of lasagna noodles into roughly 2-inch pieces. Cook them according to the package directions until al dente, then drain and set aside.
• Meanwhile, heat the oven to 350°F and coat a 12×17-inch sheet pan with nonstick cooking spray.
• Place the spinach in a medium skillet and sauté over medium heat. After about 2 to 3 minutes, it will wilt and reduce in volume. Remove from heat.
• In a medium mixing bowl, combine the ricotta cheese with the cooked spinach. Season with salt and pepper as desired, then set aside.
• Warm the olive oil in a large skillet over medium-high heat. Add the ground beef and onion, cooking until beef is fully browned. Stir in the garlic. Cook for another minute. Drain any excess fat, then add the marinara sauce. Season the sauce with Italian seasoning, along with salt and pepper, to taste.
• Add the cooked noodles to the meat sauce and gently mix until evenly coated.

To Assemble

• Transfer the meat and noodle mixture to the prepared sheet pan and spread it into an even layer.
• Spoon dollops of the ricotta mixture evenly over the top.
• Finish by sprinkling the mozzarella and the Parmesan cheeses evenly over the top.
• Bake uncovered for 25 to 30 minutes, or until the cheese is melted, bubbly, and lightly browned.
• Let the lasagna rest for a few minutes before serving. Enjoy!

The post Sheet Pan Lasagna appeared first on Life In The Lofthouse.

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

Print

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.

The post Crunchwrap Supreme (Copycat) appeared first on Life In The Lofthouse.

I’ve seen countless versions of this viral One-Pan Dumplings recipe all over Instagram, and after testing it myself, I can confirm the hype is real. This easy dumpling bake starts with refrigerated or frozen dumplings, nestled into a creamy coconut, garlic, and red curry sauce and baked until bubbly and irresistible. Bold, comforting, and packed with flavor, this Asian-inspired dumpling dinner comes together effortlessly in one pan—and is anything but bland!

EASY ONE-PAN DUMPLINGS

This one-pan dinner is ready in just 30 minutes thanks to convenient premade dumplings and an incredible red curry sauce made with only 5 ingredients. Prepared AND baked together in one pan, this homemade dumpling bake is finished with fresh toppings like green onions, chili oil crunch, cilantro, and sesame seeds. This quick dumpling bake has quickly become a family favorite and is perfect for a fast weeknight dinner.

It’s also easy to customize it according to your needs if you have any vegan or vegetarian eaters in your family. You can use vegetable-based dumplings and the coconut curry sauce is already plant-based. This bake requires minimal prep and cleanup. If you’re looking for an easy one-pan meal that delivers big flavor, this dumpling recipe is a must-try.

Find all my expert tips on how to make one-pan dumplings 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 One-Pan Dumplings Recipe:

• Ready In Under 30 Minutes: This weeknight dinner hero is ready in under 30 minutes with minimal prep and just one baking dish.
• Authentic Asian Cuisine: Dumplings are baked in a creamy coconut curry sauce with red curry, garlic, ginger, and soy sauce, soaking up bold, savory flavors.
• Delicious Toppings: Green onions, cilantro, sesame seeds, and chili crunch add freshness, texture, and a spicy kick.
• One-Pan Convenience: No frying or multiple pots; everything cooks together for easy cleanup.
• Make-Ahead Friendly: Assemble ahead of time and bake when ready for an easy weeknight dinner or meal prep for busy weeknights.

Ingredients

Sauce

• 1 can (13.5 ounces) coconut milk
• 2 Tablespoons red curry paste
• 2 cloves garlic, minced
• ¼ cup low-sodium soy sauce
• ¼ teaspoon ground ginger

Dumplings

• 1 bag (16 ounces) refrigerated or frozen dumplings (use your favorite kind)

Garnish

• sliced green onion
• chili oil crunch/crisp
• cilantro
• sesame seeds

Instructions

Preheat the oven to 375 degrees F.

For The Sauce

Pour the coconut milk, red curry paste, minced garlic, soy sauce, and ground ginger into a 9×13-inch baking dish. Whisk to combine.

For The Dumplings

Place the dumplings evenly over the sauce. Spoon some of the sauce on top of the dumplings. Bake in the preheated oven, uncovered, for 15 to 20 minutes (if using frozen dumplings you may need to extend the baking time). Bake until golden and the sauce is bubbly.

Carefully remove from the oven and top with sliced green onion, chili crunch, cilantro, and sesame seeds. Serve warm and enjoy!

Servings

Serves 4.

Storage and Reheating

These are best eaten the same day. If you have leftover dumplings, store in an airtight container in the refrigerator for up to 1 day only. To reheat, warm in the oven at 375°F for 10 minutes covered with foil, or microwave in a dish covered loosely in 30 second intervals until hot. For extra moisture, add a splash of leftover sauce.

Holly’s Tips For The Best Easy One-Pan Dumplings:

• Use Your Favorite Dumplings: Pork, chicken, shrimp, or veggie dumplings all work in this amazing dish.
• Evenly Distribute The Sauce: Whisk the coconut curry sauce thoroughly and spoon some over each dumpling to ensure they bake evenly and stay flavorful.
• Watch The Bake Time: Bake at 375°F for 15 to 20 minutes, or until the dumplings are golden and the sauce is bubbly; adjust cooking time depending on your oven or dumpling size. If using frozen dumplings, you may need to extend the baking time by a few minutes.
• Add Fresh Garnishes: Top the dumplings with green onions, cilantro, sesame seeds, and chili crunch to enhance texture, add freshness, and boost flavor.
• Heat: Add more red curry paste or extra chili crunch for heat, or reduce the curry paste for a milder flavor.

Frequently Asked Questions:

Similar Recipes

Craving something similar? Make my Creamy Chicken and Gnocchi next!

Looking for more asian-inspired cuisine? Try these Chicken Egg Rolls, Asian Pasta Salad, Sweet Fire Chicken, Szechuan Chicken, and more here.

Have you made this Easy One-Pan Dumplings recipe?

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

Print

Easy One-Pan Dumplings

Easy One-Pan Dumplings baked in a creamy coconut red curry sauce. This viral, Asian-inspired dumpling dinner is delicious, comforting, and effortless!

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Servings 4

Ingredients

Sauce

• 1 can (13.5 ounces) coconut milk
• 2 Tablespoons red curry paste
• 2 cloves garlic minced
• ¼ cup low-sodium soy sauce
• ¼ teaspoon ground ginger

Dumplings

• 1 bag (16 ounces) refrigerated or frozen dumplings (use your favorite kind)

Garnish (Optional)

• sliced green onion
• chili oil crunch
• cilantro
• sesame seeds

Instructions

• Preheat the oven to 375 degrees F.

For The Sauce

• Pour the coconut milk, red curry paste, minced garlic, soy sauce, and ground ginger into a 9×13-inch baking dish. Whisk to combine.

For The Dumplings

• Place the dumplings evenly over the sauce. Spoon some of the sauce on top of the dumplings. Bake in the preheated oven, uncovered, for 15 to 20 minutes, or until golden and the sauce is bubbly. (If using frozen dumplings, you may need to extend the baking time by a few minutes.)

Garnish

• Carefully remove from the oven and top with sliced green onion, chili crunch, cilantro, and sesame seeds. Serve warm and enjoy!

The post Easy One-Pan Dumplings appeared first on Life In The Lofthouse.

Ready for the ultimate family-friendly snack? These Easy Stuffed Pizza Rolls are perfect for weeknight dinners, game day appetizers, or party snacks. These delicious and easy pizza-stuffed garlic rolls are freezer-friendly, reheatable, and endlessly versatile, making them an ideal recipe to keep on hand throughout the year. They combine soft, fluffy pizza dough with gooey melted cheese and your favorite iconic pizza toppings. What really takes this recipe to the next level is the homemade pizza dough, which I break down for you below!

STUFFED PIZZA ROLLS

While refrigerated, pre-made dough works fine when you’re in a pinch, nothing beats the golden crust and rich flavor of fresh out-of-the-oven pizza dough. Learn how to make it from scratch using my go-to recipe: The Best Pizza Dough. Using simple ingredients like warm water, honey, vegetable oil, instant yeast, salt, and all-purpose flour, you can make homemade pizza dough that’s soft, chewy, and full of flavor. 

These pizza-stuffed rolls are filled with gooey mozzarella and your favorite pizza toppings, making them completely customizable and versatile. The rolls are then brushed with olive oil and sprinkled with garlic, Italian seasoning, and Parmesan, giving them a golden and flavorful crust that’s just as droolworthy as your favorite takeout pizza.

This pizza roll recipe is easy and fun to make, too! After cutting the dough into squares, you fill each one, pull the corners over to seal the filling inside, and bake until golden brown. The result is a batch of bite-sized pizza rolls perfect for family nights, parties, or any celebration. Serve them warm with pizza sauce, ranch, or your favorite dipping sauce, and watch them disappear fast!

Find my expert tips on how to make stuffed pizza rolls 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 Stuffed Pizza Rolls Recipe:

• Cheesy Goodness: Each roll is packed with melted, gooey mozzarella for that perfect bite.
• Customizable Pizza Fillings: Add your favorite pizza toppings, like pepperoni, ham, veggies, and pineapple, to mimic that iconic takeout pizza experience and taste.
• Versatile Snack: Delicious with pizza sauce, ranch, or your favorite dipping sauce.
• Perfect for Any Occasion: Great for weeknight dinners, game-day snacks, or party appetizers.
• Make-Ahead Friendly: Can be prepared ahead, stored in the fridge, or frozen for later.

Ingredients

Homemade Pizza Dough

• 3/4 cup warm water (100 to 105 degrees F.)
• 3/4 tablespoon honey (or granulated sugar)
• 3/4 tablespoon vegetable oil
• 3/4 tablespoon instant yeast
• 3/4 teaspoon salt
• 1 3/4 cups all-purpose flour

OR Use 12 ounces pre-made pizza dough

Pizza Roll Filling

• 8 ounces of Mozzarella cheese, cut into small cubes
• Pizza toppings of your choice: pepperoni, ham, veggies, pineapple, etc.
• 1 Tablespoon Olive oil
• 1/2 teaspoon Garlic Powder
• 1/2 teaspoon Italian Seasoning
• 2 Tablespoons grated Parmesan Cheese
• Pizza Sauce and/or Ranch dressing for dipping

Instructions

For The Pizza Dough

Preheat oven to 400 degrees F. Grease a 9-inch deep-dish pie plate or 9×9-inch square baking dish. Set aside.

In the bowl of an electric stand mixer, fitted with the dough hook, mix the warm water, honey, oil, yeast, and salt. Add the flour gradually until a soft dough forms and pulls away from the sides of the bowl. (The dough should be soft and smooth.) Knead the dough for 3 minutes in a stand mixer.

Cover the dough with a kitchen towel and allow it to rest for 10 minutes. Once rested, roll the dough out onto a lightly floured surface into a 14×12-inch rectangle. Cut into 16 squares.

For The Pizza Roll Filling

Take each square and fill it with the cheese and any other toppings you desire. (I did pepperonis, ham and pineapple tidbits.) Be careful not to overfill. Eyeball this.

Next, take each four corners of the dough and pull over the filling. Pinch together to seal, and then place the ball, seam side down, into the glass dish. Repeat with all the other squares.

Once all stuffed rolls are placed in the dish, brush with olive oil and sprinkle evenly with the garlic powder, Italian seasoning, and Parmesan cheese.

Bake for 15 minutes or until golden brown. Remove from oven and let cool 5 minutes before eating. Enjoy by dipping into pizza sauce, ranch dressing, or whatever your heart desires!

Servings

Yields: 16 Stuffed Pizza Rolls. Serves 3 to 4.

Storage and Reheating

Store leftovers in an airtight container in the fridge for up to 2 days.

Reheat in the oven at 375°F for 8 to 10 minutes or microwave 30 to 40 seconds.

Holly’s Tips for the Best Stuffed Pizza Rolls Recipe:

• Room Temperature Ingredients Matter: Make sure your water is warm (around 100°F) but not hot, and let other ingredients come to room temperature to help the yeast activate evenly and create a soft, airy crust for the pizza dough.
• Don’t Over-Flour The Dough: Stick to the recommended amount of flour. Adding too much can make the dough dense and tough; aim for a slightly sticky but manageable dough for a light, tender crust.
• Don’t Overfill: Use a moderate amount of cheese and toppings to prevent the dough from bursting during baking. A little goes a long way!
• Endless Filling Combinations: Fill pizza rolls with classic cheese and pepperoni, cooked meats like sausage or chicken, veggies, Margherita ingredients, BBQ or buffalo chicken, Hawaiian toppings, breakfast fillings, or creative mixes like spinach & feta or taco-inspired flavors.
• Seal The Edges: Pinch the corners tightly and press the seams slightly against the bottom of the dish to keep the filling inside while baking.
• Enhance With Your Favorite Italian Flavors: Brush the rolls with olive oil and evenly sprinkle garlic, Italian herbs, and Parmesan for a deliciously seasoned, golden-brown finish.

Frequently Asked Questions:

Similar Recipes

Don’t forget to save The Best Pizza Dough used in this recipe!

Craving something similar? Try my Pepperoni Roll Ups and Supreme Pizza Crescent Ring.

Looking for another easy party appetizer? This Warm Pizza Dip never disappoints.

In the mood for something with extra crunch? My viral Pizza Toast features sourdough bread baked with mozzarella cheese, fresh tomatoes, and a rich pizza sauce.

Have you made this Stuffed Pizza Rolls recipe?

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

Print

Stuffed Pizza Rolls

Bake Stuffed Pizza Rolls with all your favorite pizza toppings, mozzarella cheese, and homemade pizza dough. Perfect for dipping and sharing!

Prep Time 30 minutes minutes

Cook Time 15 minutes minutes

Author Holly

Ingredients

Pizza Dough

• 3/4 cup warm water (100 to 105 degrees F.)
• 3/4 Tablespoon honey
• 3/4 Tablespoon vegetable oil
• 3/4 Tablespoon instant yeast
• 3/4 teaspoon salt
• 1 ¾ cups all-purpose flour

Filling

• 8 ounces mozzarella cheese cut into small cubes
• Pizza toppings of your choice: pepperoni, ham, veggies, pineapple, etc.
• 1 Tablespoon olive oil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon Italian seasoning
• 2 Tablespoons grated Parmesan cheese
• Pizza Sauce and/or Ranch dressing for dipping

Instructions

• Preheat oven to 400 degrees F. Grease a 9-inch deep-dish pie plate or 9×9-inch square baking dish. Set aside.

Pizza Dough

• In the bowl of an electric stand mixer, fitted with the dough hook, mix the warm water, honey, oil, yeast, and salt. Add the flour gradually until a soft dough forms and pulls away from the sides of the bowl. (The dough should be soft and smooth.) Knead the dough for 3 minutes in a stand mixer.
• Cover the dough with a kitchen towel and allow it to rest for 10 minutes. Once rested, roll the dough out onto a lightly floured surface into a 14×12-inch rectangle. Cut into 16 squares.

Filling

• Take each square and fill it with the cheese and any other toppings you desire. (I did pepperoni, ham and pineapple tidbits.) Be careful not to overfill. Eyeball this.
• Next, take each four corners of dough and pull over filling. Pinch together to seal, and then place the ball, seam side down into the glass dish. Repeat with all the other squares.
• Once all stuffed rolls are placed in dish, brush the tops with olive oil and sprinkle evenly with the garlic powder, Italian seasoning and Parmesan cheese.
• Bake for 15 minutes or until golden brown. Remove from oven and let cool 5 minutes before eating. Enjoy by dipping in pizza sauce, ranch dressing or whatever your heart desires. Enjoy!

Notes

Yields: 16 stuffed pizza rolls.

*The homemade dough can be replaced with store bought, premade pizza dough. 12 ounces of dough will be needed for this recipe. 

The post Stuffed Pizza Rolls appeared first on Life In The Lofthouse.

This Italian Chicken & Stuffing Bake is a delicious dinner that everyone in the family will enjoy. Packed with tender chicken, savory stuffing, melted mozzarella, and a fragrant layer of basil pesto, it gives a fresh Italian twist to a classic dish. Simple to make and full of flavor, it’s perfect for weeknight dinners or anytime you’re craving something delicious. Best of all, this easy chicken and stuffing bake is on your table in under 40 minutes, filling your kitchen with the best aromas.

Italian Chicken & Stuffing Bake

This chicken and stuffing bake is made without soup (which varies from my classic Chicken & Stuffing Bake). This chicken and stuffing bake recipe starts with layers of comfort. Juicy chicken and savory stuffing soak up the rich tomato juices, while a blanket of melted mozzarella creates creamy, cheesy goodness. A drizzle of fragrant basil pesto adds bright, herbaceous notes and a hint of garlic to perfectly balance the richness. Get the best of both worlds in one dish! This Italian chicken stuffing bake is a simple yet hearty dinner, marrying classic American comfort food with authentic Italian flavors. If you want to try something new for dinner this week, this is the recipe to make!

Find my expert tips on how to make Italian chicken & stuffing bake 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 Italian Chicken & Stuffing Bake:

• Easy-To-Make: Comes together in just a few simple steps using pantry-friendly ingredients. Perfect for busy weeks, saving you both time and money.
• Flavorful Chicken: Bite-sized chicken pieces stay juicy and absorb all the savory flavors, making every bite better than the last.
• Bold Italian Flavors: Topped with basil pesto and melted mozzarella cheese for that delicious Italian flair.
• Crispy Topping: The stuffing and tomato mixture create a golden, flavorful crust.
• Leftovers-Friendly: This bake reheats beautifully, making it perfect for meal prep or next-day dinners. 
• Thanksgiving Alternative Dish: This hearty bake is a great main course for non-turkey eaters or for guests with poultry allergies and food sensitivities.

Ingredients

• 1 can (14 ounces) diced tomatoes, undrained
• 1 box (6 ounces) Stove Top Chicken Stuffing Mix
• 1/3 cup water
• 2 cloves garlic, minced
• 1 ½ lbs. boneless skinless chicken breasts, cut into bite-size pieces
• 1/3 cup basil pesto
• 1 cup shredded Mozzarella cheese

Instructions

Preheat oven to 375° F. Grease a 9×13-inch baking dish with butter. Set aside.

In a large bowl, combine diced tomatoes, stuffing mix, water, and garlic. Stir together until stuffing is moistened.

Lay the chicken pieces in a single layer in the prepared baking pan. Spread the basil pesto over the top of the chicken pieces. Sprinkle the cheese evenly over the chicken. Top evenly with the stuffing mixture.

Cover and bake for 30 minutes or until chicken is cooked through. Serve and enjoy!

Servings

Serves 4 to 6

Storage and Reheating

Allow the chicken stuffing bake to cool to room temperature, then store in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and bake at 350°F (175°C) for 20 or until heated through. Remove foil for the last few minutes to melt or brown the cheese. Individual portions can also be microwaved on medium-high for 45 seconds or until heated thoroughly, stirring halfway through.

Holly’s Tips for The Best Italian Chicken & Stuffing Bake:

• Choose High-Quality Chicken: Use fresh, boneless, skinless chicken breasts for tender, juicy bites. Cutting them into even pieces also ensures they cook evenly.
• Use Fresh Garlic: Minced garlic adds a bright, aromatic flavor that canned or pre-minced garlic can’t match.
  Don’t Overmix: Combine the diced tomatoes, stuffing mix, water, and garlic gently so the stuffing stays slightly textured instead of turning mushy.
• Layer Evenly: Spread the basil pesto evenly over the chicken before adding cheese and stuffing to ensure every bite is herby and cheesy.
• Crispy Topping Tip: Remove the foil for the last 5 minutes of baking if you like a golden and slightly crispy stuffing topping.
• Customize To Your Taste: You can add vegetables such as diced bell peppers, spinach, zucchini, or mushrooms into the stuffing mixture or layer over the chicken before baking!

Frequently Asked Questions:

Similar Recipes

Craving something similar? Try my classic Chicken & Stuffing Bake next.

Not in the mood for chicken? These Turkey & Stuffing Roll Ups are just as delicious.

Looking for something more hearty? These comforting Stuffing-Topped Pork Chops shine as a main course, ideal for Sunday dinners.

Can’t get enough stuffing? Satisfy your cravings with these popular Thanksgiving sides: Classic Bread Stuffing and Cheesy Stuffing Casserole. Yum!

Have you made this Italian Chicken & Stuffing Bake recipe?
Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #ItalianChickenStuffingBake #ItalianDinners #LifeInTheLofthouse

Print

Italian Chicken and Stuffing Bake

Juicy chicken, basil pesto, mozzarella, and savory stuffing come together in this easy and delicious Italian-inspired bake!

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Author Holly Lofthouse

Ingredients

• 1 can (14 ounces) diced tomatoes undrained
• 1 box (6 ounces) Stove Top Chicken Stuffing Mix
• 1/3 cup water
• 2 cloves garlic minced
• 1 ½ lbs. boneless skinless chicken breasts cut into bite-size pieces
• 1/3 cup basil pesto
• 1 cup shredded Mozzarella cheese

Instructions

• Preheat oven to 375° F. Grease a 9×13-inch baking dish with butter. Set aside.
• In a large bowl, combine diced tomatoes, stuffing mix, water and garlic. Stir together until stuffing is moistened. Don't over mix.
• Lay the chicken pieces in a single layer in the prepared baking pan. Spread the basil pesto over the top of chicken pieces. Sprinkle the cheese evenly over the chicken. Top evenly with the stuffing mixture.
• Cover and bake for 30 minutes or until chicken is cooked through. Serve and enjoy!

Notes

Serves 4 to 6 

The post Italian Chicken & Stuffing Bake appeared first on Life In The Lofthouse.

Looking for an easy one-pan dinner recipe? Comfort food just got an upgrade with this Creamy Chicken and Gnocchi! It’s ideal for an easy weeknight dinner or anytime you’re craving comfort food. This flavorful recipe comes together in under 30 minutes and delivers a complete, satisfying meal. It’s simple to follow, and if you’re craving restaurant-quality gnocchi, this homemade version is what you need! 

In the mood for pasta? Find more chicken pasta recipes here. Please note this recipe has been adapted from Little Sunny Kitchen.

CREAMY CHICKEN AND GNOCCHI

This creamy gnocchi and chicken recipe has all the warm and bold flavors that scream comfort food in a skillet. The juicy chicken, seasoned with Italian herbs and seared to golden perfection, brings a savory base that’s both simple and satisfying. The homemade sauce is a velvety blend of butter, garlic, and chicken stock, enriched with heavy cream for that silky texture. As the gnocchi simmers, it soaks up all that goodness, becoming tender pillows coated in creamy flavor. Every bite is a mix of tender chicken, pillowy gnocchi, smoky-creamy sauce, and the sweetness of sundried tomatoes, finished with savory Parmesan cheese. Note: This recipe calls for shelf-stable and ready-to-eat gnocchi. Please do not use the frozen kind, as it won’t hold up well in this recipe!

Find more expert tips on how to make creamy chicken gnocchi 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 Creamy Chicken and Gnocchi:

• Easy Weeknight Meal: This dinner recipe is ready in under 30 minutes, making it perfect for busy weeknights when you still want a warm and satisfying meal.
• All-in-One Dinner: Protein, carbs, and veggies all cook together in one skillet. Minimal dishes, maximum flavor.
• Restaurant-Quality Flavor At Home: Creamy garlic-Parmesan sauce with smoky paprika and tangy sun-dried tomatoes tastes like something you’d order at your favorite Italian spot.
• Comfort Food Upgrade: Pillowy gnocchi simmer in a rich, velvety sauce that clings to every bite, while fresh spinach keeps it light and balanced.
• Customizable: Swap in kale for spinach, use rotisserie chicken to save time, or try spicy sausage for a little kick.

Ingredients

• 1 Tablespoon olive oil
• 1-pound boneless, skinless chicken breasts, cut into ¾-inch pieces
• 1 teaspoon Italian seasoning
• ½ teaspoon salt
• ¼ teaspoon pepper
• 2 Tablespoons salted butter
• 1 teaspoon minced garlic
• 1 cup unsalted chicken stock
• 1 cup heavy whipping cream
• 1 package (16 ounces) potato gnocchi (Note: please only use shelf-stable, and ready-to-eat gnocchi. Skip the frozen kind as it won’t hold up well for this recipe!)
• 1 teaspoon smoked paprika
• ⅓ cup sundried tomatoes, chopped
• ½ cup grated Parmesan cheese
• 1 ½ cups baby spinach leaves

Instructions

Heat the oil in a large 12-inch skillet over medium-high heat. Add the chicken pieces, then season with Italian seasoning, salt, and pepper. Cook for about 6 minutes, or until the chicken is golden brown and cooked through. (The internal temperature of chicken needs to reach 165°F) Transfer the chicken to a plate. Cover and set aside.

In the same skillet, melt the butter. Add the garlic and cook for about 20 seconds, or until fragrant.

Pour in the chicken stock to deglaze the pan. Use a wooden spoon to scrape up any browned pieces stuck to the bottom of the skillet—this will add extra flavor to your sauce.

Stir in the heavy cream, then add the gnocchi. Let the mixture simmer for about 5 minutes, until the sauce slightly thickens, and the gnocchi become tender.

Reduce the heat to medium-low. Stir in the smoked paprika, sun-dried tomatoes, and Parmesan cheese until everything is well combined.

Add the spinach and stir until it wilts into the sauce. If the sauce feels too thick, add a little water to loosen it up.

Return the cooked chicken to the skillet. Stir to coat it in the sauce, then remove the pan from the heat. Serve immediately and enjoy!

Servings

Serves 4

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, stir in a splash of water or milk to help loosen the cream sauce. Also, it’s important to note that this recipe is not freezer-friendly.

Holly’s Tips for the best Creamy Chicken and Gnocchi:

• Use Ready-To-Eat-Gnocchi Only: Make sure to use shelf-stable, ready-to-eat gnocchi. This makes all the difference. Don’t skip this important step!
• Substitute The Chicken: If you’re looking for a shortcut or are short on time, you can use shredded rotisserie chicken.
• Adjust To Your Taste: If a lighter sauce is preferred,  you can swap the heavy cream with half-and-half.
• Grated Cheese Is Best: Grate your own Parmesan cheese for the creamiest sauce. It melts much better than pre-shredded cheese. You’ll thank me later!
• Serve It Warm: Serve this gnocchi dish warm, and pair it with garlic bread or a fresh green salad. My Cheesy Garlic Bread and Spinach Salad are great places to start!

Frequently Asked Questions:

Similar Recipes

Craving something similar? Try my delicious Chicken Ranch Pasta Bake next.

Looking for something different? This Chicken Fajita Pasta brings comfort to the table with a Tex-Mex kick. 

Searching for something to sip on for sweater weather? My Chicken Gnocchi Soup and Slow Cooker Creamy Chicken Noodle Soup are perfect for fall and soup season.

Looking for something more hearty? Cheeseburger Gnocchi knocks it out of the park every time with soft potato dumplings, seasoned ground beef, tomatoes, green chiles, and cheese.

Have you made this Creamy Chicken and Gnocchi recipe?

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

Print

Creamy Chicken and Gnocchi

Meet your new obsession: One-Pan Creamy Chicken and Gnocchi, featuring tender chicken, sun-dried tomatoes, spinach, and a rich Parmesan cream sauce!

Cook Time 25 minutes minutes

Servings 4

Ingredients

• 1 Tablespoon olive oil
• 1 pound boneless, skinless chicken breasts cut into ¾-inch pieces
• 1 teaspoon Italian seasoning
• ½ teaspoon salt
• ¼ teaspoon pepper
• 2 Tablespoons salted butter
• 1 teaspoon minced garlic
• 1 cup unsalted chicken stock
• 1 cup heavy whipping cream
• 1 package (16 ounces) potato gnocchi *see note
• 1 teaspoon smoked paprika
• ⅓ cup sundried tomatoes chopped
• ½ cup grated Parmesan cheese
• 1 ½ cup baby spinach leaves

Instructions

• Heat the oil in a large 12-inch skillet over medium-high heat. Add the chicken pieces, then season with Italian seasoning, salt, and pepper. Cook for about 6 minutes, or until the chicken is golden brown and cooked through. (The internal temperature of chicken needs to reach 165°F) Transfer the chicken to a plate. Cover and set aside.
• In the same skillet, melt the butter. Add the garlic and cook for about 20 seconds, or until fragrant.
• Pour in the chicken stock to deglaze the pan. Use a wooden spoon to scrape up any browned pieces stuck to the bottom of the skillet—this will add extra flavor to your sauce.
• Stir in the heavy cream, then add the gnocchi. Let the mixture simmer for about 5 minutes, until the sauce slightly thickens, and the gnocchi become tender.
• Reduce the heat to medium-low. Stir in the smoked paprika, sun-dried tomatoes, and Parmesan cheese until everything is well combined.
• Add the spinach and stir until it wilts into the sauce. If the sauce feels too thick, add a little water to loosen it up.
• Return the cooked chicken to the skillet. Stir to coat it in the sauce, then remove the pan from the heat. Serve immediately and enjoy!

Notes

Only use shelf-stable, ready-to-eat gnocchi. Skip the frozen kind, as it won’t hold up well for this recipe.

This recipe was adapted from: Little Sunny Kitchen.

The post Creamy Chicken and Gnocchi appeared first on Life In The Lofthouse.

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

Print

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!

The post Ground Beef Enchiladas appeared first on Life In The Lofthouse.

Craving the bold flavors of fried rice? This Easy Copycat Benihana Fried Rice helps you recreate the Japanese restaurant favorite right at home! It’s loaded with fluffy rice, garlic butter, crisp vegetables and savory seasonings. And it’s the perfect side dish for chicken, steak, or shrimp. With this easy homemade version, you can enjoy the authentic taste of fried rice at home anytime. No reservation or takeout required!

If you haven’t been to Benihana (A popular Japanese chain restaurant), you might be wondering: What is Benihana Fried Rice? And what makes it so special? This iconic side dish is a fan favorite thanks to its rich, garlicky flavor, fluffy texture, and simple yet satisfying ingredients. Keep reading—I’ll break down the flavor profile in detail below!

While you’re here, check out these delicious pairings for this fried rice recipe: Skinny Orange Chicken, Copycat Panda Express Beijing Beef, and Easy Sweet and Sour Chicken. Discover more authentic copycat recipes here.

EASY COPYCAT BENIHANA FRIED RICE

Unlike typical fried rice, this version shines with its garlic butter, which gives every bite a rich, savory, and buttery flavor that keeps people coming back for more. This homemade Benihana fried rice captures that authentic taste while keeping it simple enough for weeknight cooking. Cold, day-old rice keeps the texture light and fluffy, while a rich garlic butter infused with soy sauce and fresh garlic creates that signature hibachi taste. Crisp carrots, green and white onions add sweetness and crunch, and scrambled eggs bring the classic fried rice texture. Finished with soy sauce, white pepper, and just a hint of sugar, every bite is so savory, just like the Benihana favorite. 

Find my expert tips on how to make Benihana fried rice taste even better than takeout 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 Copycat Benihana Fried Rice:

• Quick & Easy-To-Make: Simple steps and common ingredients make this a perfect weeknight skillet dinner.
• Restaurant-Quality Flavor At Home: Enjoy the bold, buttery taste of hibachi fried rice without going out.
• Fluffy, Perfectly Cooked Rice: Using cold, day-old rice keeps the grains light and separate.
• Rich Garlic Butter: The secret ingredient to that authentic Benihana flavor! Made with salted butter, fresh garlic, and soy sauce. It’s savory, buttery, and unbelievably easy to make. You’ll never go back to regular fried rice after making this!

Ingredients

Rice

• 2 cups cold, day-old white rice (see instructions below)
• 3 Tablespoons vegetable oil
• 3 cloves garlic, minced
• ½ cup chopped white onion
• 1 medium carrot, diced in 1/4 inch pieces
• 3 green onions, sliced thin
• 2 large eggs
• 2 Tablespoons garlic butter, recipe below
• 2 Tablespoons low sodium soy sauce
• 1/4 teaspoon white pepper
• 1/2 teaspoon granulated sugar

Garlic Butter

• 1/2 cup salted butter, softened
• 3 teaspoons low sodium soy sauce
• 3 cloves garlic, minced

Instructions

*Note: Cook the white rice the night before and leave it in the fridge to chill and dry overnight for best results.

For The Garlic Butter

In a small bowl, add the softened butter, soy sauce and minced garlic. Stir to combine and then cover. Keep in the fridge to chill until ready to use.

For The Rice

In a large skillet, heat the vegetable oil over medium-high heat. Add the minced garlic and cook just until fragrant. Add the chopped white onion, diced carrots, and green onion. Cook and stir for a few minutes until veggies are crisp-tender. Add the cold rice and continue cooking and stirring, about 2 minutes.

Push all the rice to one side of the skillet. Fry and scramble the eggs on the other side until they’re 90% done.

Mix into the rice. Season rice mixture with soy sauce, white pepper, sugar, and 2 to 3 Tablespoons of the garlic butter. Continue to mix and fry for 2 more minutes. Serve warm and enjoy!

Servings

Serves 2.

Storage and Reheating

Store leftover Benihana Fried Rice in an airtight container in the fridge for up to 2 days.

To reheat, place leftovers in skillet or Wok with a touch of oil, stirring frequently until heated through, or microwave in 1-minute intervals, stirring in between. Adding a small pat of garlic butter or a splash of soy sauce while reheating helps restore the rich, savory flavor and keeps the rice fluffy and delicious!

Holly’s Tips for the Best Copycat Benihana Fried Rice:

• Plan Ahead: Avoid using freshly cooked rice for this recipe. For the best texture, use rice that’s cold and at least a half day old so it’s drier and less likely to turn soggy or mushy. Don’t skip this crucial step!
• Garlic Butter Makes All The Difference: This is the secret to authentic-tasting Benihana Fried Rice, and it couldn’t be easier to create: garlic, butter, and low-sodium soy sauce are all you need. Store leftover garlic butter in an airtight container in the fridge for up to a week.
• Add Chopped Vegetables: Slice them into similar-sized pieces for even cooking—this small step makes a big impact!

Frequently Asked Questions:

Similar Recipes

Craving something similar? My Chicken Fried Rice contains all the classic flavors of teriyaki fried rice with hearty protein.

Wanting something sweeter? Hawaiian Fried Rice is packed with diced ham, red bell pepper, and pineapple for a tropical twist.

In the mood for noodles instead? Give my highly-rated Beef and Broccoli Ramen or Chow Mein a try. Both are packed with flavor and sure to satisfy!

Looking for another copycat Asian dish? This Baked Sweet and Sour Chicken with Fried Rice delivers the classic sweet and tangy flavors of Panda Express right at home.

Have you made this Copycat Benihana Fried Rice recipe?

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

Print

Easy Copycat Benihana Fried Rice

Skip takeout with this Easy Copycat Benihana Fried Rice! Bring the hibachi experience home with buttery garlic flavor, veggies, and rice.

Cook Time 15 minutes minutes

Servings 2

Ingredients

Rice

• 2 cups  cold, day-old white rice (see notes)
• 3 Tablespoons vegetable oil
• 3 cloves garlic minced
• ½ cup chopped white onion
• 1 medium carrot diced
• 3 green onions sliced thin
• 2 large eggs
• 2 Tablespoons garlic butter (recipe below)
• 2 Tablespoons low-sodium soy sauce
• ¼ teaspoon white pepper
• ½ teaspoon granulated sugar

Garlic Butter

• ½ cup salted butter softened
• 3 teaspoons low-sodium soy sauce
• 3 cloves garlic minced

Instructions

• Note: Cook the white rice the night before and leave in the fridge to dry overnight for best results.

For The Garlic Butter

• In a small bowl, add the softened butter, soy sauce and minced garlic. Stir to combine and then cover. Keep in the fridge to chill until ready to use.

For The Rice

• In a large skillet, heat the vegetable oil over medium-high heat. Add the minced garlic and cook just until fragrant. Add the chopped white onion, diced carrots, and green onion. Cook and stir for a few minutes until veggies are crisp-tender. Add the cold rice and continue cooking and stirring, about 2 minutes.
• Push all the rice to one side of the skillet. Fry and scramble the eggs on the other side until they're 90% done. Mix into the rice. Season rice mixture with soy sauce, white pepper, sugar, and 2 to 3 Tablespoons of the garlic butter. Continue to mix and fry for 2 more minutes. Serve warm and enjoy!

Notes

*It’s important to use cold, day old rice. If you use freshly cooked rice the mixture will become mushy. Using cold rice keeps the rice fluffy and separated. 

The post Easy Copycat Benihana Fried Rice appeared first on Life In The Lofthouse.

If you’re craving takeout, this Panda Express Copycat Beijing Beef is your new go-to! Crispy, golden-brown slices of skirt steak get coated in a sticky sweet, and slightly spicy sauce that hugs every bite. Toss in sautéed onions and red bell peppers for a pop of color and crunch, with garlic adding that irresistible aromatic punch. It’s like having Panda Express Beijing Beef in your very own kitchen, but way easier, fresher, and more satisfying to make with all simple ingredients.

Looking for a complimentary side dish? This beef recipe pairs well with my Panda Express Copycat Chow Mein! You can also serve it with my amazing Chicken Egg Rolls.

PANDA EXPRESS COPYCAT BEIJING BEEF

Beijing Beef is loved for its crispy, tender beef coated in a sweet, tangy, and slightly spicy sauce. It’s one of their most popular protein choices because of that perfect balance of flavors and textures—crispy edges, juicy meat, and fresh vegetables tossed in a crave-worthy sauce. This homemade version captures that taste with thinly sliced skirt or flank steak, marinated in egg and a touch of cornstarch for a tender, crispy finish.

The sauce combines hoisin sauce, soy sauce, ketchup, sweet chili sauce, oyster sauce, sugar, apple cider vinegar, and crushed red pepper flakes for a mouthwatering blend. Caramelized onions and crisp red bell peppers add natural sweetness and crunch, while garlic provides aromatic depth. Each bite is packed with rich, sticky, restaurant-style Beijing Beef that you’ll want to make again and again!

Find my expert tips on how to make this Beijing Beef recipe even more delicious 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 Panda Express Copycat Beijing Beef Recipe:

• Perfect For Weeknights OR Entertaining: Bold flavors, tender beef, and vibrant vegetables make this copycat recipe perfect for family meals or sharing with friends. This versatile dish is a crowd-pleaser!
• Restaurant-Style Quality Flavor At Home: This copycat recipe captures the classic Panda Express Beijing Beef experience without leaving your kitchen.
• Crispy, Tender Flank Steak: Thinly sliced beef is marinated in egg and a touch of cornstarch, then fried to golden perfection, giving you the perfect balance of crispy edges and juicy interior.
• Customizable To Your Taste: Adjust the sweetness, tanginess, or spice to suit your preference, making it just how you like it.

Ingredients

Beijing Beef

• 1 pound skirt steak (or flank steak)
• 1 large egg, beaten
• 1/4 cup cornstarch, divided
• 1 cup vegetable oil
• 1 small yellow onion, sliced
• 1 large red bell pepper, cut into 1-inch pieces
• 3 cloves garlic, minced

Beijing Sauce

• 1/2 cup water
• 1/4 cup granulated sugar
• 3 Tablespoons ketchup
• 6 Tablespoons hoisin sauce
• 1 Tablespoon low-sodium soy sauce
• 2 teaspoons oyster sauce
• 4 teaspoons sweet chili sauce
• 1 teaspoon crushed red pepper flakes
• 2 Tablespoons apple cider vinegar

Instructions

For The Beijing Beef

Cut the skirt steak against the grain into thin ¼ inch slices.
In a medium-sized bowl, add the sliced beef, egg, and 1 teaspoon of the cornstarch. Allow to marinate for 30 minutes or up to an hour.

For the Beijing Sauce

In a small bowl, whisk together the water, sugar, ketchup, hoisin, soy sauce, oyster sauce, sweet chili sauce, crushed red peppers, and apple cider vinegar. Set aside.

After the beef has finished marinating, add the remaining cornstarch to the bowl. Toss the beef again to coat.

Heat the oil in a medium-sized skillet over medium-high heat. Once oil is hot, fry the beef in small batches for 2 to 3 minutes or until golden-brown. Place the fried beef slices on a large paper towel-lined plate. Cover to keep warm while you finish frying the rest of the beef in batches.

Heat a separate large skillet on medium-high heat and use two tablespoons of the oil you just fried the beef in. Add the onion and bell pepper to the skillet. Cook for 2 to 3 minutes, until it just starts to caramelize on the edges.

Add the garlic to skillet in and continue to cook a few more seconds until fragrant.
Remove the veggies and place them with the beef on the plate.

Add the Beijing Sauce to the same skillet and cook on high until it thickens, about 3 to 5 minutes. Add the beef and vegetables to the sauce and toss to combine. Serve immediately and enjoy!

Servings

Serves 4.

Storage and Reheating

Let your homemade Beijing Beef cool completely, then store in an airtight container in the fridge for 3 days.

To reheat, toss it in a skillet over medium heat with a splash of oil until warmed through, or microwave in 1-minute intervals, stirring in between. For the crispiest results, reheating on the stovetop is best to keep the beef crispy.

Holly’s Time-Saving Tips for the Best Beijing Beef

This recipe may look long on paper with its multiple steps, but don’t let that scare you off. If you’re short on time or just want to simplify, here are a few special shortcuts to get dinner on the table faster:

• Use Pre-Sliced Beef: Pick up pre-sliced (unseasoned) fajita beef from the butcher. The slices won’t be quite as thin as recommended, but it’s a great time-saver in a pinch.
• Make It Ahead: Make the Beijing Beef Sauce a day or two ahead and store it in the fridge. Most of the prep time comes from mixing the sauce ingredients.
• Skip The Egg Batter: Coat the beef in cornstarch only. It won’t have as much crust, but it will still turn out wonderfully crispy and flavorful.

Frequently Asked Questions:

Similar Recipes

Craving something similar? Try my sweet meets spicy Sweet Fire Chicken.

Not in the mood for something spicy? My Crock Pot Beef and Broccoli is just as satisfying and filling, minus the spice.

Craving a healthier takeout option? My Szechuan Chicken features tender chicken, fresh veggies, and linguine noodles, all tossed in a flavorful teriyaki sauce.

Craving more restaurant-style flavors at home? Try my Low Fat Orange Chicken and Baked Sweet and Sour Chicken with Fried Rice—all inspired by Panda Express favorites.

Have you made this Copycat Beijing Beef recipe?

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

Print

Panda Express Copycat Beijing Beef

Make your favorite Panda Express Copycat Beijing Beef at home with this easy-to-follow recipe. Crispy bites of beef tossed in a homemade sweet and slightly spicy sauce!

Prep Time 1 hour hour

Cook Time 20 minutes minutes

Servings 4

Ingredients

Beijing Beef

• 1 pound skirt steak or flank steak
• 1 large egg beaten
• ¼ cup cornstarch divided
• 1 cup vegetable oil
• 1 small yellow onion sliced
• 1 large red bell pepper cut into 1-inch pieces
• 3 cloves garlic minced

Beijing Sauce

• ½ cup water
• ¼ cup granulated sugar
• 3 Tablespoons ketchup
• 6 Tablespoons hoisin sauce
• 1 Tablespoon low-sodium soy sauce
• 2 teaspoons oyster sauce
• 4 teaspoons sweet chili sauce
• 1 teaspoon crushed red pepper flakes
• 2 Tablespoons apple cider vinegar

Instructions

Beijing Beef

• Cut the flank steak against the grain into thin ¼ inch slices. In a medium-sized bowl, add the beef, egg, and 1 teaspoon of the cornstarch. Allow to marinate for 30 minutes or up to an hour.

Beijing Sauce

• In a small bowl, whisk together the water, sugar, ketchup, hoisin, soy sauce, oyster sauce, sweet chili sauce, crushed red peppers and apple cider vinegar. Set aside.
• After the beef has finished marinating, add the remaining cornstarch to the bowl. Toss the beef again to coat.
• Heat the oil in a medium-sized skillet over medium-high heat. Once oil is hot, fry the beef in small batches for 2 to 3 minutes or until golden-brown. Place the fried beef slices on a large paper towel-lined plate. Cover to keep warm while you finish frying the rest of the beef in batches.
• Heat a separate large skillet on medium-high heat and use two tablespoons of the oil you just fried the beef in. Add the onion and bell pepper to skillet. Cook for 2 to 3 minutes, until it just starts to caramelize on the edges. Add the garlic to skillet in and continue to cook a few more seconds until fragrant. Remove the veggies and place them with the beef on the plate.
• Add the Beijing Sauce to the same skillet and cook on medium-high heat until it thickens, about 3 to 5 minutes. Add the beef and vegetables into the sauce and toss to combine. Serve immediately and enjoy!

Recipe adapted from: Dinner Then Dessert’s Panda Express Beijing Beef (Copycat).

The post Panda Express Copycat Beijing Beef appeared first on Life In The Lofthouse.

Why settle for chicken parmesan or meatloaf when you can enjoy the best of both? This week I have a dish that will quickly become a new favorite dinner in your household: Mini Chicken Parmesan Meatloaves. Made with ground chicken, Italian seasoning, marinara, and two kinds of cheese, this mini meatloaf recipe is a recipe you’ll want to keep on hand for when you’re craving Italian takeout. Only this version is healthier and just as delicious.

MINI CHICKEN PARMESAN MEATLOAVES

Traditional meatloaf recipes are known for being hearty and filling, but these mini meatloaves offer a lighter, more balanced take on the classic chicken parmesan. Made with lean ground chicken, each meatloaf is packed with protein and low in saturated fats while still delivering big on flavor. Seasoned with Italian herbs and topped with savory marinara, mozzarella, and Parmesan, these mini meatloaves deliver just the right amount of cheesy goodness and comfort without going overboard. Their individual size makes them ideal for portion control, easy leftovers, and convenient meal prep. Pair them with roasted veggies or a crisp salad for a well-balanced, wholesome meal that’s easy to throw together. The best part? The leftovers taste even better the next day after soaking up all the juices overnight! 

Find my expert tips on how to make these bite-sized meatloaves even more irresistible below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on  Instagram or Facebook. Let’s stay connected. Seeing your recreations always makes my day!

Why You’ll Love These Mini Chicken Parmesan Meatloaves:

• Easy-To-Make: Ideal for busy weeknights when you want something quick and satisfying.
• Offers Variety: Protein-packed dinner with classic Italian aromas and flavors.
• Meal-Prep Approved: Reheats easily without losing its original flavor, and texture.
• Perfectly Portioned: These mini loaves keep servings simple, mess-free, and macro-friendly.

Ingredients

• 2 lbs. ground chicken
• 3/4 cup freshly grated Parmesan cheese
• 1/2 cup all-purpose flour
• 2 large eggs
• 2 cloves garlic, minced
• 2 teaspoons Italian seasoning
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 cup marinara or spaghetti sauce
• 1 ½ cups freshly grated mozzarella cheese
• freshly chopped parsley, for garnish (optional)

Instructions

Preheat the oven to 375°F. Line a large baking sheet with parchment paper. Set aside.

In a large bowl, combine the ground chicken, Parmesan cheese, flour, eggs, minced garlic, Italian seasoning, salt and pepper. Mix until just combined. Don’t over mix.

Divide the mixture into 8 equal portions and shape each into a small loaf. Place the loaves, spaced a few inches apart, on the prepared baking sheet.

Bake in the preheated oven for 25 minutes. Remove from the oven. Spread a spoonful of marinara over each meatloaf, then sprinkle with 2 Tablespoons of freshly grated mozzarella cheese over the tops.

Place back in the oven and bake for an additional 5 minutes to allow the cheese to melt. (Meatloaves are done when the internal temperature reaches 165°F.) Top each meatloaf with a sprinkle of fresh parsley, if desired. Serve warm and enjoy!

Servings

Yields: 8 miniature meatloaves.

Storage and Reheating

Store leftover meatloaves in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave before serving. For longer storage, freeze in a freezer-safe container for up to 3 months. To reheat, warm individual meatloaves in the microwave for 1 to 2 minutes. I like to add a spoonful of marinara to the top to keep the meatloaf moist for the best leftovers!

Holly’s Tips for the Perfect Mini Chicken Parmesan Meatloaves:

• Use Quality Ingredients: For the best flavor, always use freshly grated Parmesan and mozzarella cheeses instead of pre-shredded varieties. Source quality Marinara sauce or make your own at home.
• Shape Loaves Evenly: Divide the mixture into equal portions and shape the loaves uniformly to ensure even cooking. This helps all the meatloaves finish baking at the same time.
• Finishing Touches: Brush the tops of the meatloaves with a thin layer of marinara sauce before adding the mozzarella cheese to keep it moist as it bakes to delicious perfection.
• Rest Before Serving: Allow the meatloaves to rest for 5 minutes after baking. This allows the juices to redistribute and makes slicing easier without falling apart.
• Customize Your Seasonings: Add fresh herbs like basil or rosemary for extra aroma, or a pinch of red pepper flakes for a subtle kick.

Frequently Asked Questions:

Similar Recipes

Looking for more meatloaf-inspired recipes? Dig into my delicious Meatloaf Cups.

In the mood for Italian? My Chicken Parmesan Stuffed Meatballs are always a hit.

Craving a quick, comforting dish? Mini BBQ Cheddar Meatloaves never disappoint!

Searching for a hearty dinner? My Chicken Parmesan Bake is rich, savory, and perfect for feeding a crowd.

Ready to fire up the grill? These Garlic Parmesan Chicken Kebabs are a delicious dinner favorite that can be enjoyed year-round.

Have you made these Mini Chicken Parmesan Meatloaves recipe?

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

Print

Mini Chicken Parmesan Meatloaves

Mini meatloaves meet classic Chicken Parm! Juicy, cheesy, and smothered in marinara—your new favorite cozy dinner.

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Servings 8 meatloaves

Ingredients

• 2 lbs. ground chicken
• ¾ cup freshly grated Parmesan cheese
• ½ cup all-purpose flour
• 2 large eggs
• 2 cloves garlic minced
• 2 teaspoons Italian seasoning
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 cup marinara sauce
• 1 ½ cups freshly grated mozzarella cheese
• freshly chopped parsley for garnish (optional)

Instructions

• Preheat the oven to 375°F. Line a large baking sheet with parchment paper. Set aside.
• In a large bowl, combine the ground chicken, Parmesan cheese, flour, eggs, minced garlic, Italian seasoning, salt and pepper. Mix until just combined. Be careful not to over mix.
• Divide the mixture into 8 equal portions and shape each into a small loaf. Place the loaves, spaced a few inches apart, on the prepared baking sheet.
• Bake in the preheated oven for 25 minutes. Remove from the oven. Spread a spoonful of marinara over each meatloaf, then sprinkle with 2 Tablespoons of freshly grated mozzarella cheese over the tops.
• Place back in the oven and bake for an additional 5 minutes to allow the cheese to melt. (Meatloaves are done when the internal temperature reaches 165°F.) Top each meatloaf with a sprinkle of fresh parsley, if desired. Serve warm and enjoy!

The post Mini Chicken Parmesan Meatloaves appeared first on Life In The Lofthouse.