BBQ Chicken Salad Wraps are my go-to for a quick snack or an easy weeknight dinner. They’re perfect for those busy days when cooking feels like the last thing you want to do, especially in the summer heat, when turning on the oven is the last thing on your mind. Best of all, this BBQ chicken salad recipe comes together in under 20 minutes with little prep time.

BBQ CHICKEN SALAD WRAPS

The heart of these BBQ wraps is the chicken salad mixture, made with tender, juicy chicken, sweet corn, black beans, ripe tomatoes, sharp cheddar cheese, and a perfect blend of BBQ sauce and creamy ranch dressing. The best part? You can make the chicken mixture ahead of time and keep it chilled in the fridge, so when hunger strikes, assembly takes just a few minutes. We love using whole wheat tortillas, but white tortillas, flavored wraps, or flatbreads work just as well. Serve them alongside baked sweet potato fries, a crisp garden salad, or fresh fruit for a complete and satisfying meal.

Find my expert tips on how to make homemade BBQ chicken salad wraps 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 BBQ Chicken Salad Wraps Recipe:

• Quick & Easy: These BBQ chicken wraps are ready to go in under 30 minutes, perfect for busy lunches and weeknight dinners. 
• Classic BBQ Flavors: If you enjoy the smoky sweetness of BBQ sauce paired with creamy ranch dressing, you will love these chicken salad wraps.
• Customizable: You can make these wraps as hearty or as light as you’d like. Add grilled chicken, use high-fiber or gluten-free wraps, or add your favorite toppings.

Ingredients

• 1 tablespoon olive oil or avocado oil
• 2 large boneless, skinless chicken breasts, diced
• salt & pepper, to taste
• 3/4 cup frozen corn, thawed
• 3/4 cup black beans, drained and rinsed
• 1/2 cup diced tomatoes
• 1/2 cup sharp cheddar cheese
• 1/2 cup barbecue sauce
• 1/2 cup ranch dressing
• 6 large whole wheat or flour tortillas
• shredded romaine lettuce

Instructions

Heat oil in a large skillet over medium-high heat.

Season chicken breasts with salt and pepper, then place in the heated skillet. Cook about 5 to 6 minutes per side, or until cooked through. (You could also grill the chicken if you’d rather.)

In a large bowl, combine the diced cooked chicken, corn, black beans, tomatoes, and shredded cheese. Mix until combined. Drizzle BBQ sauce and ranch dressing over the mixture and toss until evenly coated.

Place the desired amount of lettuce on top of a tortilla and then a couple of large spoonfuls of chicken mixture.

Roll up burrito style. Serve and enjoy!

Servings

Serves 6

Storage and Reheating

Store leftover chicken, beans, corn, and cheese mixture in an airtight container in the refrigerator for up to 2 days. Store the tortillas separately to prevent sogginess. When ready to serve, assemble the wraps fresh by layering lettuce on the tortilla, adding the chicken mixture, and rolling tightly. Don’t freeze fully assembled wraps.

Holly’s Tips for The Best BBQ Chicken Salad Wraps:

• Use High-Quality Boneless, Skinless Chicken Breasts: Use fresh, boneless, skinless chicken breasts for juicy, tender meat.
• Avoid Overcooking The Chicken: Overcooked chicken becomes dry. Cook just until the juices run clear. This locks in moisture and makes every bite tender.
• Adjust Dressing As Needed: The sweet and smoky BBQ sauce pairs perfectly with creamy ranch dressing. Adjust the amount to your taste for a lighter or richer wrap. Add a squeeze of lime or a pinch of chili flakes for an extra kick.
• Make It More Healthy: Using whole wheat tortillas, lean chicken breast, fresh vegetables, and moderate amounts of BBQ sauce and ranch dressing makes these wraps a balanced, protein-packed meal. You can also reduce cheese or dressing for a lighter option.

Frequently Asked Questions:

Similar Recipes

Craving something similar? Make my Sticky Chicken Finger Wraps. They are amazing!

Wanting something different? These Greek Chicken Wraps are loaded with veggies, seasoned grilled chicken, and Tzatziki sauce, all wrapped inside a warm flatbread.

Can’t get enough of wrap recipes? Make these highly-rated recipes: Strawberry Chicken Wraps, Grilled Cheeseburger Wraps, Taco Lettuce Wraps, and Turkey Ranch Club Wraps.

Have you made this BBQ Chicken Salad Wraps recipe?

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

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BBQ Chicken Salad Wraps

BBQ Chicken Salad Wraps are a quick, no-fuss meal packed with chicken, black beans, corn, tomatoes, and cheese—perfect for busy days or warm nights!

Prep Time 30 minutes minutes

Servings 6

Author Holly

Ingredients

• 1 tablespoon olive oil
• 2 large boneless, skinless chicken breasts diced
• salt & pepper to taste
• 3/4 cup frozen corn thawed
• 3/4 cup black beans drained and rinsed
• 1/2 cup diced tomatoes
• 1/2 cup sharp cheddar cheese
• 1/2 cup barbecue sauce
• 1/2 cup ranch dressing
• 6 large flour or whole wheat tortillas
• shredded romaine lettuce

Instructions

• Heat olive oil in a large skillet over medium-high heat.
• Season chicken breasts with salt and pepper, then place in heated skillet. Cook about 5 to 6 minutes per side, or until cooked through. (*You could also grill the chicken if you’d rather.)
• In a large bowl, combine diced chicken, corn, black beans, tomatoes and shredded cheese. Mix until combined. Drizzle BBQ sauce and ranch dressing over mixture and toss until evenly coated.
• Place desired amount of lettuce on top of a tortilla and then a couple large spoonfuls of chicken mixture. Roll up burrito style. Serve and enjoy!

Recipe by: 5 Boys Baker.com.

The post BBQ Chicken Salad Wraps appeared first on Life In The Lofthouse.

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

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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

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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 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

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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

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

COPYCAT CRUNCHWRAP SUPREME

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

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

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

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

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

Ingredients

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

Instructions

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

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

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

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

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

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

Servings

Yields: 6 Crunchwrap Supremes.

Storage and Reheating

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

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

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

Frequently Asked Questions:

Similar Recipes

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

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

Have you made this Crunchwrap Supreme Copycat recipe? 

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

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Copycat Crunchwrap Supreme

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

Prep Time 25 minutes minutes

Cook Time 15 minutes minutes

Servings 6

Author Life in the Lofthouse

Ingredients

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

Instructions

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

The post Crunchwrap Supreme (Copycat) 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

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Ground Beef Enchiladas

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

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Servings 8 enchiladas

Ingredients

Spice Mix

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

Enchilada Sauce

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

Ground Beef

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

Enchiladas

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

Instructions

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

Enchilada Sauce

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

Ground Beef

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

Enchiladas

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

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

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

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

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

BAKED CHICKEN TACOS

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

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

Why You’ll Love Baked Chicken Tacos:

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

Ingredients

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

Toppings

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

Instructions

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

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

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

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

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

Servings

This recipe makes about 20 small tacos.

Storage and Reheating

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

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

Holly’s Tips for the Perfect Baked Chicken Tacos:

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

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

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

Frequently Asked Questions:

Similar Recipes

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

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

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

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

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

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

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Baked Chicken Tacos

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

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Servings 20 small tacos

Ingredients

Ingredients

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

Toppings

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

Instructions

Instructions

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

The post Baked Chicken Tacos appeared first on Life In The Lofthouse.

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

Why You’ll Love Shrimp Taco Bites

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

Shrimp Taco Bites: Layered with Flavor

What makes these taco bites so special?

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

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

Ingredients

For the Shrimp Marinade

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

For the Taco Bites

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

How to Make Shrimp Taco Bites

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

Holly’s Tips for the Perfect Bites:

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

Make-Ahead, Storage & Freezing Tips

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

Servings

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

Variations to Try

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

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

Similar Recipes

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

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

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

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

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Shrimp Taco Bites

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

Course Appetizer, Mexican, Party Food, Seafood

Prep Time 1 hour hour 20 minutes minutes

Cook Time 5 minutes minutes

Servings 24 taco bites

Ingredients

For the Shrimp Marinade

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

For the Shrimp Taco Bites

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

Instructions

For Shrimp Marinade

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

For Shrimp Taco Bites

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

The post Shrimp Taco Bites appeared first on Life In The Lofthouse.

My Creamy Rotel Pasta recipe is the weeknight dinner you didn’t know you needed—but once you try it, it’ll earn a spot in your regular rotation. This dish packs a punch of zesty flavor, thanks to the signature kick of Rotel—these iconic diced tomatoes with green chilies have long been a pantry staple in my home.

Combined with tender pasta, a rich and creamy cheese sauce, and just the right amount of spice, this dish delivers all the comfort of a classic meal with a Tex-Mex twist. It’s quick to make, incredibly satisfying, and perfect for feeding a hungry family or spicing up your usual dinner routine.

CREAMY ROTEL PASTA

Rotel Pasta is the kind of dish that turns a simple weeknight dinner into something unforgettable. Hearty and full of flavor, this creamy Tex-Mex pasta features seasoned ground beef as the base, adding heartiness to every bite. What makes it truly special is the creamy, spicy sauce that clings to the pasta—bringing all the ingredients together in a way that is ultra delicious. It’s a fast meal that tastes like it took all day but comes together in just 30 minutes!

The ground beef is browned to perfection, then simmered with beef broth, heavy whipping cream, cream cheese, and a splash of Worcestershire sauce for a luxuriously creamy finish. A bold blend of chili powder, paprika, ground cumin, and black pepper adds layers of smoky depth. The result is a spicy, creamy pasta dish packed with flavor and perfect for feeding the whole family.

Ingredients

• 1 pound penne pasta
• 1 pound lean ground beef
• 1 small yellow onion, finely diced
• 3 cloves garlic, minced
• 2 cans (10-ounces, each) Rotel (diced tomatoes with green chilies)
• 1 cup beef broth
• 2/3 cup heavy whipping cream
• 5 ounces cream cheese
• 1 Tablespoon Worcestershire sauce
• 1 teaspoon chili powder
• 1 teaspoon paprika
• 1⁄2 teaspoon ground cumin
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon black pepper
• 1 Tablespoon cornstarch
• 1 Tablespoon water
• 2 cups freshly grated mild cheddar cheese
• Freshly chopped cilantro, for garnish (optional)
• Sliced jalapeno (optional)

How to Make Creamy Rotel Pasta

Cook the penne pasta until al dente, in a large pot of salted water according to the package directions. Drain water and set aside.

Meanwhile, add the ground beef and diced onion to a large, deep skillet OR large pot. Cook and crumble the ground beef, over medium-high heat, until no longer pink and the onion is soft; about 8 minutes. Add the minced garlic and cook until fragrant, about 30 seconds.

Stir in the drained Rotel tomatoes, beef broth, heavy whipping cream, cream cheese, Worcestershire sauce, chili powder, paprika, ground cumin, salt and pepper.

Mix together the cornstarch and water until combined then pour into the sauce.

Bring the mixture to a simmer then reduce heat to medium-low. Continue to stir mixture until the cream cheese is melted and the sauce thickens; about 10 minutes or so. Now, stir in the shredded cheddar cheese until melted.

Add the cooked penne pasta to the skillet and toss until everything is fully coated in sauce. Serve warm with garnishes of fresh cilantro and slices of jalapeno, if desired. Enjoy!

Storing and Reheating

Stores well in a covered glass container in the fridge for up to 3 days. Reheat on the stovetop or in a microwave-safe dish. Reheat in 30-second intervals, stirring in between. Feel free to add a little liquid (milk or broth) if the pasta is too dry.

Holly’s Tips for the Perfect Rotel Pasta:

1. Choose your cheese wisely: While any freshly grated cheese will melt into the sauce, selecting the right kind can elevate the flavor. Pepper Jack adds a spicy kick that pairs beautifully with the chilies, while mild or sharp cheddar enhances the creamy, tangy tomato base. For an ultra-smooth texture, consider mixing in some mozzarella or Monterey Jack.

2. Pick your pasta shape with purpose: This recipe calls for penne, but you can easily swap in other short pasta shapes like rotini, farfalle, or elbow macaroni. Just be sure to cook your pasta al dente—firmer pasta holds up better in the creamy sauce and provides a satisfying bite.

3. Brighten it up with toppings: Just before serving, add a finishing touch to balance the richness. Try a sprinkle of freshly chopped cilantro or green onions for freshness, or a squeeze of lime juice for a hint of acidity that cuts through the creaminess and adds a Tex-Mex flair.

Bonus Tip – Make it your own: Feel free to customize the spice level. Add a dash of hot sauce, crushed red pepper flakes, or extra chilies if you love heat. For a milder version, stick with mild Rotel and a neutral cheese blend.

Servings

This recipe serves up to six but can be easily doubled for large parties or crowds.

Similar Recipes

Looking for something similar? Try my Chicken Fajita Pasta.

Looking for something with extra heat? Try my Spicy Parmesan Chicken Pasta.

Not a big on spicy food? My Chicken Ranch Pasta Bake is the perfect place to start.

Are you a fan of Tex Mex? Add my Taco Salad to your list of recipes to try next!

In the mood for something else? My King Ranch Mac and Cheese will become your new favorite comfort food.

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Creamy Rotel Pasta

Whip up this flavorful 30-minute dinner featuring ground beef, Rotel tomatoes, and melted cheese. Easy, bold, and perfect for busy weeknights!

Prep Time 30 minutes minutes

Servings 6

Ingredients

• 1 pound penne pasta
• 1 pound lean ground beef
• 1 small yellow onion diced
• 3 cloves garlic minced
• 2 cans (10 ounces, each) Rotel (diced tomatoes with green chilies)
• 1 cup beef broth
• 2/3 cup heavy whipping cream
• 5 ounces cream cheese
• 1 Tablespoon Worcestershire sauce
• 1 teaspoon chili powder
• 1 teaspoon paprika
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 Tablespoon cornstarch
• 1 Tablespoon water
• 2 cups freshly grated cheddar cheese (or any preferred cheese)
• Freshly chopped cilantro for garnish (optional)

Instructions

• Cook the penne pasta until al dente, in a large pot of salted boiling water according to the package directions. Drain water and set aside.
• Meanwhile, add the ground beef and diced onion to a large, deep skillet OR large pot. Cook and crumble the ground beef, over medium-high heat, until no longer pink and the onion is soft; about 8 minutes. Add the minced garlic and cook until fragrant, about 30 seconds.
• Stir in the undrained Rotel tomatoes, beef broth, heavy whipping cream, cream cheese, Worcestershire sauce, chili powder, paprika, ground cumin, salt and pepper.
• Mix together the cornstarch and water until combined then pour into the sauce.
• Bring the mixture to a simmer then reduce heat to medium-low. Continue to stir mixture until the cream cheese is melted and the sauce thickens; about 10 minutes or so. Now, stir in the shredded cheddar cheese until melted.
• Add the cooked penne pasta to the skillet and toss until everything is fully coated in sauce. Serve warm with garnishes of fresh cilantro and slices of jalapeno, if desired. Enjoy!

The post Creamy Rotel Pasta appeared first on Life In The Lofthouse.

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

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

TACO POTATO BOWLS

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

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

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

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

Ingredients

Seasoned Potatoes

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

Taco Meat

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

Cheese Sauce

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

Optional Toppings

• Pico de Gallo
• Guacamole
• Sour Cream
• Salsa

Instructions

For The Seasoned Potatoes

Preheat the oven to 400 degrees F.

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

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

For The Taco Meat

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

For The Cheese Sauce

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

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

Servings

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

Storage and Reheating

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

Holly’s Tips for The Best Taco Potato Bowls:

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

Frequently Asked Questions:

Similar Recipes

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

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

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

Have you made this Taco Potato Bowls recipe?

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

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Taco Potato Bowls

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

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Servings 6

Ingredients

Seasoned Potatoes

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

Taco Meat

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

Cheese Sauce

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

Optional Toppings

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

Instructions

For The Seasoned Potatoes

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

For The Taco Meat

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

For The Cheese Sauce

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

Assembling The Taco Potato Bowls

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

*Cheese sauce recipe updated 1/12/25

The post Taco Potato Bowls appeared first on Life In The Lofthouse.

Today I’m sharing a recipe that is a game-changer: Chicken Enchilada Soup. This soup is creamy, cheesy, packed with bold flavors, and incredibly comforting. It’s inspired by the popular Chili’s version we love, but in my opinion, this one is much better. I have made this for my family for several years and they still can’t get enough. It is so delicious that my kids go back for seconds. They love to add extra cheese and tortilla strips. And one of the best parts? This recipe makes a large batch, so we have leftovers the next day, and honestly, it tastes even better!

CHICKEN ENCHILADA SOUP

This soup is like an enchilada in a bowl. Imagine the flavors of warm corn masa, savory spices, tender chicken, and creamy cheese all coming together in a single bite. The Masa Harina (yellow corn flour) is the secret ingredient here, giving the soup its unique texture and flavor reminiscent of a classic enchilada. It’s hearty, satisfying, and perfect for the cooler months when comfort food is calling.

The recipe also uses Velveeta cheese, which melts beautifully into the soup, adding an irresistibly creamy texture. If you’re not a fan, then use freshly grated cheese to replace it.

This is a quick and easy recipe that can be thrown together in about an hour, making it a great choice for busy weekends or weeknights.

Ingredients

• 2 Tablespoons vegetable oil
• 1/2 cup diced yellow onion
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• 1 cup Masa Harina (yellow corn flour)
• 8 cups chicken broth
• 1 can (15 ounces) crushed tomatoes
• 1 can (10 ounces) red enchilada sauce
• 1/2 cup mild salsa
• 8 ounces Velveeta cheese cubed OR 2 cups shredded mild cheddar cheese
• 1-pound cooked chicken, cubed or shredded

Soup Toppings

• Shredded cheddar cheese
• Sour cream
• Tortilla strips 
• Salsa

Instructions

Heat a large (12-quart) pot over medium-high heat. Add vegetable oil and diced onion. Stir and cook onion for 1 minute. Add dried cumin, chili powder and garlic powder. Stir and cook until the onion is soft and translucent.

In a separate bowl, combine Masa Harina and 4 cups of chicken broth. Whisk until smooth. Pour this mixture into the pot. Stir constantly and cook until mixture thickens slightly. 

Pour in remaining chicken broth, crushed tomatoes, enchilada sauce and salsa. Stir and bring to a boil. Add the cubed Velveeta cheese (OR shredded cheese) and stir until the cheese is completely melted in the soup. Stir in chicken. Reduce heat to low and allow soup to simmer for 10 to 15 minutes.

Serve in individual bowls, with shredded cheese, sour cream and tortilla strips.

Servings

This recipe serves around 8. Each serving is hearty, especially when paired with the delicious toppings. Serve it up and let everyone add their own toppings for a truly fun meal experience.

Storage and Reheating

Once the soup has cooled down, transfer it to an airtight container. It will stay good in the fridge for up to 3 days, maintaining its rich, cheesy flavor and hearty texture. If the soup thickens in the fridge, simply add a splash of chicken broth or water when reheating to reach your desired consistency. When ready to enjoy, reheat in a pot over medium heat or in the microwave, stirring occasionally to ensure even warmth. Add fresh toppings to bring back the just-made feel!

30 Minute Prep

One of the best things about this recipe is how quickly it comes together – you can have it prepped in just 30 minutes! With just a bit of chopping and a few quick stir-ins, you’ll have all the components simmering in the pot in no time.

Using pre-cooked or rotisserie chicken cuts down on cooking time, and ingredients like Masa Harina and Velveeta melt in seamlessly, thickening and flavoring the soup as it cooks. In just half an hour, you’ll have a pot of warm, hearty soup ready to go, perfect for busy weeknights or effortless weekend dinners.

Serving Suggestions

This soup is hearty enough to be a meal on its own, but it also pairs wonderfully with some sides:

– Cornbread or Tortilla Chips: Both add a nice crunch and are perfect for dipping.

– Fresh Salad: A light green salad with a tangy vinaigrette helps balance out the richness of the soup.

– Avocado Slices: Creamy avocado adds another layer of texture and flavor.

– Corn or Flour Tortillas: This is a great recipe to warm up your favorite tortilla and use it to dip into the soup. I love to serve them warm with butter.

Meal Prep and Family Gatherings

This recipe makes so much to enjoy that it’s perfect if you’re feeding a crowd or looking to meal prep for the week. It’s a great dish for family gatherings, especially if everyone enjoys topping their own bowls. Plus, this soup freezes well. Allow it to cool completely, portion into airtight containers, and store in the freezer. To reheat, let it thaw overnight in the refrigerator and then warm it up on the stovetop.

Similar Recipes

Creamy Sausage and Tortellini Soup – Loaded with cheese filled tortellini and sausage in a creamy tomato broth. This wonderful soup is packed with flavor!

Crock Pot Chicken Corn Chowder – Tender chicken, potatoes, corn and more are all inside this delicious chowder. It makes for one comforting meal!

Slow Cooker Salsa Verde Chicken Soup – Simple, delicious and comforting. You can throw this soup together in no time and let your slow cooker do the cooking!

Slow Cooker Chicken Taco Soup – A delicious and hearty soup that is great for any season of the year. This is easy to make and will feed an army!

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Chicken Enchilada Soup

Chicken Enchilada Soup is infused with all the flavors of enchiladas. It’s creamy, cheesy, packed with chicken, and incredibly comforting.

Prep Time 30 minutes minutes

Servings 8

Ingredients

• 2 Tablespoons vegetable oil
• 1/2 cup diced yellow onion
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• 1 cup Masa Harina (yellow corn flour)
• 8 cups chicken broth
• 1 can (15 ounces) crushed tomatoes
• 1 can (10 ounces) red enchilada sauce
• 1/2 cup mild salsa
• 8 ounces Velveeta cheese, cubed OR use 2 cups shredded mild cheddar cheese
• 1-pound cooked chicken cubed or shredded

Toppings

• shredded cheddar cheese
• sour cream
• tortilla strips
• salsa

Instructions

• Heat a large (12-quart) pot over medium-high heat. Add vegetable oil and diced onion. Stir and cook onion 1 minute. Add dried cumin, chili powder and garlic powder. Stir and cook until onion is soft and translucent.
• In a separate bowl, combine Masa Harina and 4 cups of chicken broth. Whisk until smooth. Pour this mixture into the pot. Stir constantly and cook until mixture thickens slightly. Pour in remaining chicken broth, crushed tomatoes, enchilada sauce and salsa. Stir and bring to a boil.
• Add the cubed Velveeta cheese (OR shredded cheese) and stir until the cheese is completely melted in the soup. Stir in chicken. Reduce heat to low and allow soup to simmer 10 to 15 minutes.
• Serve warm soup in individual bowls. Top with favorite toppings. Enjoy!

The post Chicken Enchilada Soup appeared first on Life In The Lofthouse.

Layered Ranch Dip is the perfect appetizer for any gathering! While the Lofthouse leans more towards Motocross and Supercross (my husband Kale’s absolute favorite), we still love to indulge in classic game-day foods. When the Super Bowl rolls around, it’s all about the food for me! If you’re looking for an appetizer that’s sure to impress, that’s simple to make, and disappears quickly, this dip is for you. Let’s dive into the details of why this dip is a must-have for your next event, whether it’s game day, a family gathering, or just a casual get-together with friends.

LAYERED RANCH DIP

One of the best things about this recipe is its versatility. It combines a variety of flavors and textures into each bite, making it irresistible to just about anyone. Not only is this delectable dip incredibly easy to prepare, but its creamy, tangy flavor paired with the freshness of diced tomatoes, spicy green chilies, and savory black olives makes it a total crowd-pleaser.

Imagine scooping this creamy, cheesy goodness up with a crunchy tortilla chip — it’s heaven in a bite! Unlike the classic seven-layer dip, this Layered Ranch Dip skips the refried beans and delivers pure, ranch-flavored bliss that will have your guests coming back for more. The base of this dip is a smooth, ranch-flavored dip layer, and from there, it’s all about the toppings! Monterey Jack cheese adds a mild creaminess that balances the sharper flavors of the ranch, while diced tomatoes and green chilies give the dip a fresh, slightly spicy kick. The black olives and red onion add a briny, savory touch, creating a perfect contrast to the coolness of the ranch and sour cream.

INGREDIENTS

• 2 1/2 cups sour cream
• 1 packet (1 ounce) ranch salad dressing/seasoning mix
• 1 cup shredded Monterey Jack cheese
• 1 medium Roma tomato, diced
• 1 can (4 ounces) chopped green chilies, drained
• 1 can (2.25 ounces) sliced black olives, drained
• 1/4 cup finely chopped red onion
• Tortilla chips

INSTRUCTIONS

In a small bowl, mix sour cream and ranch salad dressing mix; spread into a large shallow dish. Layer with shredded Monterey Jack cheese, tomatoes, green chilies, olives and red onion. Cover and refrigerate at least 1 hour before serving. Serve with tortilla chips. Enjoy!

A TEN-MINUTE MIRACLE

This recipe is truly a miracle recipe because it comes together in just 10 minutes! With minimal prep and no cooking required, it’s the ultimate solution for those times when you need a quick and delicious appetizer but don’t have a lot of time. Simply mix the sour cream with ranch seasoning, layer on your toppings, and voilà — a creamy, flavorful dip that tastes like it took hours to prepare. Whether you’re hosting a last-minute gathering or just need a fast snack for game day, this dip has you covered!

SERVE WITH STYLE

While tortilla chips are the classic go-to for dipping, you can also serve this dip with an assortment of dippers to keep things interesting. Some ideas include:

– Pita chips: These are sturdy and offer a great texture contrast to the creamy dip.

– Crackers: Ritz or club crackers provide a buttery crunch.

– Vegetables: If you’re looking for a slightly healthier option, sliced bell peppers, cucumbers, or celery sticks make great alternatives to chips.

STORING LEFTOVERS

If you have any leftover dip, place it in an airtight container and refrigerate. It will stay fresh for up to 3 days. To enjoy it again, you can either serve it cold right from the fridge or let it sit at room temperature for about 20 minutes to soften up a bit before serving.

This dip can be made a day in advance, making it a great option for busy game days when you want to get everything ready ahead of time. Simply follow the recipe instructions and refrigerate the dip until you’re ready to serve. Just be sure to give it a good stir before serving to redistribute all those delicious layers.

THE PERFECT GAME DAY COMPANION

Though this is perfect for game day, it’s also a great dish to bring to potlucks, family gatherings, or even just a fun movie night. Its versatility and ease of preparation make it an ideal appetizer for just about any event. Plus, with the creamy ranch and cheesy layers, it’s guaranteed to be a hit no matter where you serve it. When it comes to game-day food, there’s nothing better than a good dip. It’s easy to serve, can feed a crowd, and it’s always a hit — no matter what’s on TV. This recipe is perfect because:

– It’s quick and easy: You can whip this up in just 10 minutes, making it ideal for those last-minute party prep moments.

– It feeds a crowd: The creamy ranch and sour cream base, along with the generous toppings, create a hearty dip that will easily serve a group.

– It’s adaptable: Don’t like onions? Leave them out. Want more spice? Add jalapeños or a dash of hot sauce. You can even swap out the cheese or try adding additional layers like guacamole or salsa to make it your own.

CREATIVE CUSTOMIZATIONS

One of the best things about this dip is how easy it is to customize. Here are a few ideas to make this dip your own:

– Spice it up: If you like dips with a little heat, add some diced jalapeños or a few dashes of hot sauce to the ranch mixture.

– Switch up the cheese: While Monterey Jack cheese is mild and melty, you can substitute it with cheddar, pepper jack, or even a Mexican cheese blend for more variety.

– Add a protein: Want to make this dip even heartier? Add some cooked and crumbled bacon, shredded chicken, or ground beef as an extra layer for a more filling appetizer.

ENJOY THIS RECIPE? HERE ARE A FEW MORE DELECTABLE DIPS!

BBQ Chicken Dip – A creamy, comforting dip filled with chicken breast, black beans, barbecue sauce and cheese. This dip is packed with flavor!

Warm Bean Dip – Loaded with creamy refried beans, sour cream and Mexican seasonings. It’s topped off with lots of gooey cheese for one incredible dip!

Jalapeno Popper Dip – Packed with cheesy goodness and a little heat from the jalapeños. This delicious dip tastes just like the classic appetizer!

Cookie Dough Dip – A quick and easy way to satisfy your cookie dough craving. This sweet treat takes enjoying a guilty pleasure to a whole new level! 

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Layered Ranch Dip

Creamy ranch dip, MontereyJack cheese, diced tomatoes, spicy green chilies, and more create this Layered Ranch Dip. It's the perfect appetizer for parties, fiestas, and game day celebrations!

Prep Time 1 hour hour

Servings 6

Ingredients

• 2 ½ cups sour cream
• 1 packet (1 ounce) ranch salad dressing/seasoning mix
• 1 cup shredded Monterey Jack cheese
• 1 medium Roma tomato diced
• 1 can (4 ounces) chopped green chilies drained
• 1 can (2.25 ounces) sliced black olives drained
• 1/4 cup finely chopped red onion
• Tortilla chips

Instructions

• In a small bowl, mix sour cream and ranch salad dressing mix; spread into a medium-size shallow dish. Layer with shredded Monterey Jack cheese, tomatoes, green chilies, olives and onion.
• Cover and refrigerate 1 hour before serving. Serve with tortilla chips. Enjoy!

The post Layered Ranch Dip appeared first on Life In The Lofthouse.

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

MEXICAN LASAGNA

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

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

INGREDIENTS

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

COOKING INSTRUCTIONS

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

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

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

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

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

TOPPING OPTIONS

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

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

SERVINGS

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

EVEN BETTER THE NEXT DAY

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

MAKE AHEAD FOR A STRESS-FREE DINNER

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

CREATIVE CUSTOMIZATION

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

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

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

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

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

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

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

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

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

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Mexican Lasagna

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

Prep Time 25 minutes minutes

Cook Time 30 minutes minutes

Servings 8

Ingredients

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

Instructions

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

The post Mexican Lasagna appeared first on Life In The Lofthouse.

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

BAKED CHICKEN TAQUITOS

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

INGREDIENTS

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

COOKING INSTRUCTIONS

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

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

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

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

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

SERVINGS

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

VERSATILE AND CUSTOMIZABLE

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

A HEALTHIER OPTION

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

FREEZER FRIENDLY FOR MEAL PREP ON A BUSY NIGHT

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

PERFECT FOR PARTIES AND GATHERINGS

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

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

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

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

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

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

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Baked Chicken Taquitos

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

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Servings 12

Ingredients

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

Instructions

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

Notes

Recipe yields: 12 taquitos

The post Baked Chicken Taquitos appeared first on Life In The Lofthouse.

My BBQ Ranch Chicken Pasta Salad is the perfect addition to any BBQ, cookout, or picnic. Tangy BBQ sauce combined with creamy ranch dressing creates a mouthwatering harmony that tantalizes the taste buds. Each bite is an explosion of flavor, making it an unforgettable dish. This recipe is not only delicious but it’s also easy to prepare, making it a go-to recipe for busy summer days. With just a few simple steps and common ingredients, you can whip up a batch in no time. Whether you’re feeding a crowd or just your family, this pasta salad is sure to be a hit.

BBQ RANCH CHICKEN PASTA SALAD

Start by cooking the pasta in a large pot of boiling water according to the package directions. Once the pasta is al dente, drain it and rinse under cold water to stop the cooking process and to cool it down. In a separate bowl, combine the BBQ sauce, ranch dressing, and sour cream. Whisk until smooth and well-blended. This sauce brings together the tangy, smoky flavor of BBQ with the creamy, herby taste of ranch, creating a perfect harmony that coats the pasta beautifully.

Pour the sauce over the cooled pasta and gently toss to coat. Add the cooked chicken, black beans, corn, tomatoes, red onion, cheese, and chopped fresh cilantro. Gently toss to combine it all. Refrigerate the pasta salad for at least 30 minutes to allow the flavors to meld. When ready to serve, give it a quick stir and garnish with extra cilantro if desired. This salad can be made a day in advance, making it an ideal dish for entertaining.

INGREDIENTS

• 1-pound penne pasta (or any small pasta shape you prefer)
• 1 cup BBQ sauce
• 1/3 cup ranch dressing
• 1/4 cup sour cream
• ½ pound diced cooked chicken
• 1 can (15 ounces) black beans, rinsed and drained
• 1 cup corn, drained
• 1 cup cherry tomatoes, halved
• 1/2 small red onion, finely diced
• 1 cup shredded cheddar cheese
• 2 tablespoons chopped fresh cilantro

INSTRUCTIONS

Cook pasta in a large pot of water, according to package directions. Drain the water then rinse pasta under cold water to cool. Place pasta in a large bowl.

In a separate medium bowl, combine BBQ sauce, ranch dressing and sour cream. Whisk to combine then add to the cooked pasta.

Gently fold in all remaining ingredients until combined. Refrigerate until ready to serve.

CHILL BEFORE SERVING

Allowing the pasta salad to chill in the refrigerator before serving helps the flavors to meld together and enhances the overall taste. This also makes it a convenient dish to prepare ahead of time. Just give it a quick stir before serving to refresh the flavors.

PROPER STORAGE

If you have any leftovers, store them in an airtight container in the refrigerator. The salad will keep for up to three days, making it perfect for meal prep or enjoying over a few days. If the salad looks a little dry after sitting in the fridge, simply stir in a bit more BBQ sauce or ranch dressing to revive it.

VERY VERSATILE

You can easily customize the ingredients to suit your tastes or what you have on hand. For a spicier kick, add some diced jalapeños or a sprinkle of chili powder. If you’re looking to make it even heartier, toss in some cooked bacon bits or avocado chunks. The possibilities are endless, allowing you to adapt the recipe to fit any occasion or preference. Feel free to get creative with this recipe. Add your favorite veggies, swap out the cheddar for another type of cheese, or adjust the amount of BBQ sauce and ranch dressing to suit your taste. The goal is to make a pasta salad that you and your family will love.

COMBINE WITH THE OUTDOORS

This pasta salad is a star at BBQs, cookouts, and picnics. It’s easy to transport, doesn’t require reheating, and can be served straight from the cooler. The combination of BBQ sauce and ranch dressing is a crowd-pleaser that appeals to both kids and adults. Plus, it pairs wonderfully with other summer staples like grilled meats, corn on the cob, and fresh fruit.

QUICK AND EASY TO PREPARE

During the busy summer months, having a go-to recipe that’s quick and easy to prepare is invaluable. This can be whipped up in no time, especially if you use pre-cooked chicken. It’s a convenient option for those last-minute invites to potlucks or when you need to feed a hungry crowd without spending hours in the kitchen.

FLAVORFUL AND NUTRITIOUS

This salad is not only delicious but also packed with nutritious ingredients. The black beans and corn add fiber and vitamins, while the chicken provides a good source of protein. Using a combination of BBQ sauce, ranch dressing, and sour cream keeps the dish creamy and flavorful without being overly heavy. You can also use whole grain pasta for an extra boost of nutrition.

PASTA OPTIONS

The type of pasta you use can make a big difference in the overall texture and flavor of the salad. Small shapes like rotini, penne, or elbow macaroni work best because they hold the sauce well and are easy to eat. Make sure to cook the pasta until al dente and rinse it under cold water immediately after draining to keep it from becoming too soft/ mushy.

ENJOY THIS RECIPE? HERE IS A FEW MORE PERFECT PASTA SALADS!

Strawberry Chicken and Spinach Pasta Salad – This is one of the freshest recipes on my blog! Crisp spinach, fresh strawberries, and tender noodles.

Chicken Caesar Pasta Salad – One of the best salads is elevated with the addition of al dente pasta noodles for a more satisfying dish!

Fiesta Chicken Pasta Salad – This fresh side dish is loaded with southwest flavors and ingredients sure to spice up any BBQ you have coming up.

BLT Pasta Salad – One of America’s best sandwiches are turned into one of the World’s best pasta salads! Bacon, lettuce, tomato, pasta, and Ranch dressing.

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BBQ Ranch Chicken Pasta Salad

BBQ Ranch Chicken Pasta Salad is the ultimate summer side dish. This flavorful salad is packed with BBQ chicken, creamy ranch dressing, corn, tomatoes, cheese, and more!

Servings 8

Ingredients

• 1-pound penne pasta (or any small pasta shape you prefer)
• 1 cup BBQ sauce
• 1/3 cup ranch dressing
• 1/4 cup sour cream
• ½ pound diced cooked chicken
• 1 can (15 ounces) black beans rinsed and drained
• 1 cup corn drained
• 1 cup cherry tomatoes halved
• 1/2 small red onion finely diced
• 1 cup shredded cheddar cheese
• 2 tablespoons chopped fresh cilantro

Instructions

• Cook pasta in a large pot of water, according to package directions. Drain the water then rinse pasta under cold water to cool. Place pasta in a large bowl.
• In a separate medium bowl, combine BBQ sauce, ranch dressing and sour cream. Whisk to combine then add to the cooked pasta.
• Gently fold in all remaining ingredients until combined. Refrigerate until ready to serve.

The post BBQ Ranch Chicken Pasta Salad appeared first on Life In The Lofthouse.