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

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

MEXICAN STREET CORN CHICKEN PASTA SALAD

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

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

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

Find my expert tips on how to make a homemade Mexican street corn chicken pasta salad below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram and Facebook. Let’s stay connected.

Why You’ll Love This Mexican Street Corn Chicken Pasta Salad Recipe:

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

Ingredients

Dressing

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

Mexican Street Corn Chicken Pasta Salad

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

Instructions

For The Dressing

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

For the Corn

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

For The Mexican Street Corn Chicken Pasta Salad

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

Gently toss to combine.

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

Serve immediately and enjoy!

Notes

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

Servings

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

Storage

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

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

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

Frequently Asked Questions:

Similar Recipes

Craving something similar? Try my Fiesta Chicken Pasta Salad.

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

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

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

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

Print

Mexican Street Corn Chicken Pasta Salad

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

Prep Time 30 minutes minutes

Cook Time 10 minutes minutes

Servings 8

Ingredients

Dressing

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

Mexican Street Corn Chicken Pasta Salad

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

Instructions

For The Dressing

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

For The Mexican Street Corn Chicken Pasta Salad

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

Notes

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

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

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

SOUR CREAM ENCHILADAS

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

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

Why You’ll Love This Homemade Sour Cream Enchilada Recipe:

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

Ingredients

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

Instructions

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

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

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

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

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

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

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

Servings

Yields: 12 sour cream enchiladas.

Storage and Reheating

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

Holly’s Tips for The Best Sour Cream Enchiladas:

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

Frequently Asked Questions:

Similar Recipes

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

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

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

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

Have you made this Sour Cream Enchiladas recipe?

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

Print

Sour Cream Enchiladas

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

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Author Life in the Lofthouse

Ingredients

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

Instructions

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

Notes

Yields: 12 enchiladas

Recipe adapted from: Pioneer Woman.

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

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

PICO DE GALLO

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

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

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

Why You’ll Love This Easy Pico De Gallo Recipe:

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

Ingredients

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

Instructions

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

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

Gently stir again to combine.

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

Servings

Serves 4-6.

Storage

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

Holly’s Tips for The Best Pico De Gallo:

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

Frequently Asked Questions:

Similar Recipes

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

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

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

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

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

Have you made this Pico De Gallo recipe?

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

Print

Pico De Gallo

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

Prep Time 30 minutes minutes

Ingredients

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

Instructions

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

Notes

Serves 4 to 6.

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

Source: The Pioneer Woman.

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

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

COPYCAT CRUNCHWRAP SUPREME

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

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

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

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

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

Ingredients

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

Instructions

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

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

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

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

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

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

Servings

Yields: 6 Crunchwrap Supremes.

Storage and Reheating

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

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

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

Frequently Asked Questions:

Similar Recipes

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

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

Have you made this Crunchwrap Supreme Copycat recipe? 

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

Print

Copycat Crunchwrap Supreme

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

Prep Time 25 minutes minutes

Cook Time 15 minutes minutes

Servings 6

Author Life in the Lofthouse

Ingredients

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

Instructions

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

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

I’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

Print

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.

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!

Print

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.

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

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

THE BEST TACOS

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

INGREDIENTS

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

COOKING INSTRUCTIONS

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

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

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

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

SERVINGS

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

STORING INSTRUCTIONS

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

TANTALIZING TOPPINGS

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

A FAVORITE FOR THE WHOLE FAMILY

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

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

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

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

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

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

Print

Dad’s Tacos

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

Prep Time 30 minutes minutes

Servings 10 tacos

Ingredients

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

Instructions

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

Notes

Yields: 10 small tacos

The post Dad’s Tacos appeared first on Life In The Lofthouse.

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

STEAK FAJITA SALAD

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

INGREDIENTS

Steak and Marinade

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

Salad 

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

INSTRUCTIONS

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

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

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

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

HOW TO MAKE CHIPOTLE RANCH DRESSING

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

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

CUTS OF STEAK

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

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

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

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

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

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

Print

Steak Fajita Salad with Chipotle Ranch Dressing

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

Prep Time 2 hours hours 15 minutes minutes

Cook Time 10 minutes minutes

Servings 6

Author Holly

Ingredients

Steak and Marinade

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

Salads

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

Chipotle Ranch Dressing

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

Instructions

Steak and Marinade

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

Salads

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

Chipotle Ranch Dressing

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

Notes

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

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

WANT TO SAVE THIS RECIPE FOR LATER?

PIN IT TO YOUR FAVORITE PINTEREST BOARD!

The post Steak Fajita Salad with Chipotle Ranch Dressing appeared first on Life In The Lofthouse.

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

CHIPOTLE CHICKEN BURRITO BOWLS

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

INGREDIENTS

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

INSTRUCTIONS

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

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

WHAT TO SERVE WITH BURRITO BOWLS

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

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

THE BEST LUNCH

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

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

PROTEIN OPTIONS

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

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

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

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

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

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

Print

Chipotle Chicken Burrito Bowls

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

Prep Time 1 hour hour 15 minutes minutes

Cook Time 35 minutes minutes

Servings 4

Ingredients

Chipotle Chicken Marinade

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

Burrito Bowls

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

Instructions

Chipotle Chicken

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

  Dice cooked chicken in bite size pieces.

Burrito Bowls

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

  Serve each bowl with desired dressing and enjoy!

Notes

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

WANT TO SAVE THIS RECIPE FOR LATER?

PIN IT TO YOUR FAVORITE PINTEREST BOARD!

The post Chipotle Chicken Burrito Bowls appeared first on Life In The Lofthouse.

I believe that Mexican food is one of my love languages, and I am here to share my love. Slow Cooker Chicken Tacos have become a staple in my home because of how delicious they are and how simple they are to prepare. They are a great dinner for any day of the week!

SLOW COOKER CHICKEN TACOS

Slow cooker meals will always be my favorite. A meal that I get to set on low to cook throughout the day is always a winner. There are many days I am so busy with work, errands, and appointments that I can’t even think about what to make for dinner. When I have a full schedule like that, I come to this recipe.

ENDLESS POSSIBILITIES WITH CHICKEN TACOS

This chicken is so tender, juicy and packed with flavor. It’s also very versatile. It goes well in tacos, burritos and even salads. Placing it in taco shells is my family’s preferred way. Everyone gets to pile on their favorite toppings such as: diced tomatoes, shredded cheese, sour cream, black olives, diced onion and cilantro. The options are truly endless.

INGREDIENTS

• 2 pounds boneless skinless chicken breasts
• 1 jar (16 ounces) salsa
• 1 packet (1 ounce) taco seasoning
• Juice from 1 lime
• 1 can (15 ounces) black beans (optional)
• tortillas and taco toppings

Looking for a side dish to serve with these tacos? Try my Mexican Rice, Cilantro Lime Rice, or Warm Bean Dip. 

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

Slow Cooker Chicken Ranch Tacos – Tender shredded chicken that has been cooked and seasoned with a ranch dressing seasoning.

Mexican Street Tacos – Marinated sliced steak placed in warm tortillas with cilantro and onion.

Taco Potatoes – Warm baked potatoes that are loaded with taco meat, sour cream, guacamole, and cheese.

Double Decker Tacos – A soft and hard shell combo with a warm layer of refried beans holding everything together.

Print

Slow Cooker Chicken Tacos

Slow Cooker Chicken Tacos are what my taco dreams are all about. This recipe is full of flavor and so easy to prepare!

Prep Time 10 minutes minutes

Cook Time 4 hours hours

Servings 8

Ingredients

Chicken Tacos:

• 2 pounds boneless skinless chicken breasts
• 1 jar (16 ounces) salsa
• 1 packet (1 ounce) taco seasoning
• juice from 1 lime
• 1 can (15 ounces) black beans, drained then rinsed optional
• corn or flour tortillas

Taco Toppings:

• sour cream, shredded cheese, diced tomatoes, cilantro, pico de gallo, guacamole, etc.

Instructions

• Grease the insert of a large slow cooker with cooking spray. Place chicken breasts inside. Pour salsa over the chicken breasts then sprinkle with taco seasoning. Squeeze the lime juice all over the seasoning.
• Cover with lid and cook on low heat for 3 to 4 hours or until chicken reaches 165 degrees F. Remove lid and carefully shred the chicken. Stir in drained black beans. Cover with lid and cook for 30 minutes or until everything is heated through.
• Serve shredded chicken inside warmed flour or corn tortillas, then top with all your favorite taco toppings. Enjoy!

WANT TO SAVE THIS RECIPE FOR LATER?

PIN IT TO YOUR FAVORITE PINTEREST BOARD!

The post Slow Cooker Chicken Tacos appeared first on Life In The Lofthouse.

If you love ranch dressing as much as my family does, then you’ll absolutely love this Creamy Tomatillo Dressing! From the fresh tomatillos and citrusy lime to the tangy cilantro and creamy buttermilk, it is truly to die for. By simply placing all your ingredients into a blender and blending until smooth, you can have a vibrant, creamy tomatillo dressing ready to go in no time. 

This copycat recipe is just like the one from Cafe Rio, if not better. It’s full of fresh ingredients, simple to make and most importantly, delicious! Whether you use it as a dip for your veggies, over the top of your favorite Mexican dishes, or as a dressing for your salads, you can’t go wrong. 

WHAT ARE TOMATILLOS?

Tomatillos are small, green fruits that are similar to a tomato. They have a leafy husk that covers the entirety of the fruit. In Spanish, this fruit means “little tomato” and is commonly used in Mexican cuisine. These fruits can be eaten either raw or cooked but are typically cooked so the tartness mellows out. 

Other names you may hear these fruits called are:

• Mexican husk tomato
• Mexican groundcherry
• Large-flowered tomatillo
• Husk Tomato

SPICE OR NO SPICE?

Despite what you may think, tomatillos are actually not spicy. They are slightly acidic and not as sweet as your traditional tomato. They have a more bright and vegetal taste with a dense, less watery interior. 

DO YOU HAVE TO USE TOMATILLOS?

It is very important to use the tomatillos. It’s what gives the dressing their specific flavor and color. If you were to use a different tomato, it would result in a completely different dressing.

INGREDIENTS FOR CREAMY TOMATILLO DRESSING

• Tomatillos: For that unique and wonderful taste.
• Jalapeno: What gives it that spicy punch.
• Cilantro: Adds a bright, tangy flavor.
• Hidden Valley Ranch Dressing Mix: Essential for ranch-like flavoring.
• Buttermilk: Gives the dressing a thicker and creamier texture.
• Garlic: For even more flavor.
• Lime Juice: Adds a refreshing, citrusy tang to the dressing.

HOW LONG DOES THE DRESSING STAY GOOD FOR?

If it’s refrigerated and covered, it can stay good for up to two weeks. Keep in mind that the longer the dressing sits, the more flavorful it gets! 

TIPS FOR THE BEST TOMATILLO DRESSING

• Make sure to use buttermilk: this ingredient is essential. Not only does it make the dressing taste better but creates a creaminess that can’t be beat.
• Refrigerate before serving: The longer you let a dressing sit, the more flavorful it gets! When you let it sit and refrigerate, it allows the dressing to thicken up and those tasty flavors become more vibrant.
• Use a Jalapeno: If you like a bit more heat, then just throw in a whole jalapeno, seeds, and all! If you like only a mild heat, make sure to take out the seeds and white membranes.

Similar Recipes

Crisp Bean Burritos: tasty, deep-fried burritos filled with cheesy refried beans all wrapped inside a flour tortilla.

Mexican Street Tacos: authentic tacos filled with tender, marinated steak, and topped with fresh cilantro and red onion.

Oven Baked Honey Lime Chicken Tacos: delicious tacos full of honey and lime flavors that pair perfectly with the seasoned chicken and pepper-jack cheese!

Chicken Chimichangas: flavorful chimichangas filled with shredded chicken and Monterey jack cheese.

Sweet Pork Quesadillas: savory, sweet, shredded pork and loads of cheddar and Monterey jack cheese between two crispy flour tortillas.

Print

Creamy Tomatillo Dressing

Teeming with Mexican flavors and a slight kick of spice, this flavorful dressing makes the ultimate household staple. 

Prep Time 30 minutes minutes

Author Holly

Ingredients

• 2 small tomatillos (green Mexican husk tomatoes)
• 1 small jalapeno pepper (ribs and seeds removed, then chopped)
• 1/2 cup packed cilantro leaves (measure then chop)
• 1 packet (1 ounce) Hidden Valley Ranch dry dressing mix
• 1 cup mayo
• 1 cup buttermilk
• 1½ Tablespoons minced garlic
• 1 teaspoon fresh lime juice
• water as needed

Instructions

• Remove husks from tomatillos. Chop into small pieces. Place in blender or food processor.
• Add all the other remaining ingredients to the blender. Cover with lid. Blend until combined and smooth. (Add a little water if you'd like the dressing thinner.)
• Pour dressing in a container and cover tightly with lid. Refrigerate at least 2 hours to chill before serving.

Notes

Yields: 2 cups dressing

Dressing stays good for up to 1 week covered tightly in the refrigerator.

WANT TO SAVE THIS RECIPE FOR LATER?

PIN IT TO YOUR FAVORITE PINTEREST BOARD!

The post Creamy Tomatillo Dressing appeared first on Life In The Lofthouse.

I try to bring balance to both my home and food. It’s essential for a happy home, and unforgettable dinners. My Honey Lime Chicken Enchiladas are a flavorful fusion of sweet, tart, and savory. This delicious dinner is easy to assemble and just as easy to eat every last bite. My family loves these enchiladas!

HONEY LIME CHICKEN ENCHILADAS

This list of ingredients you need to make these enchiladas is small yet impactful. The three main flavor components are honey, lime juice, and chili powder. This combination mixed with freshly shredded chicken is perfection, in my opinion. The tender meat soaks up all the flavor and balances everything out perfectly. Let the mixture marinate for at least 30 minutes before you assemble to ensure maximum flavor.

After the chicken mixture has marinated, place it down the center of flour tortillas with some cheese. Roll up tightly then lay in prepared pan. Repeat this until you’ve used up all the chicken. The recipe should make 10 enchiladas. Spread the enchilada sauce and shredded Monterey jack cheese over the top then bake. Get ready for one of the best dinners of your life!

HOW DO I COOK THE CHICKEN FOR THE ENCHILADAS?

Any cooked chicken can be used in this recipe. If you have some chicken sitting in your freezer that needs to be used, this is the best time to thaw it and get cooking! A rotisserie chicken also works great for this recipe. If you have some time, try slow cooking your chicken in a crock pot with a little chicken broth to keep it moist.

ENJOY THIS RECIPE? HERE ARE A FEW MORE PERFECTLY BALANCED DINNERS!

Slow Cooker Chicken Ranch Tacos – Flavorful tacos with zesty ranch flavored chicken.

Grilled Cilantro Lime Chicken – Juicy chicken breast grilled with a cilantro and lime marinade.

Lemon Garlic Steak Bites – Tender bits of steak prepared in garlic and lemon juice for a balanced flavor.

White Chicken and Spinach Lasagna – A hearty meal full of chicken, spinach and lasagna noodles in a savory white sauce.

Print

Honey Lime Chicken Enchiladas

Honey Lime Chicken Enchiladas are a sweet and zesty twist on a traditional Mexican dish.

Prep Time 40 minutes minutes

Cook Time 30 minutes minutes

Ingredients

• 3 Tablespoons honey
• 1/4 cup fresh lime juice
• 1 Tablespoon chili powder
• 1/2 teaspoon garlic powder
• 1 pound cooked, shredded chicken (a rotisserie chicken works great for this recipe)
• 10 taco-size flour tortillas
• 16 ounces shredded Monterey jack cheese
• 2 cans (10 ounces, each) green enchilada sauce
• 1/4 cup heavy cream

Instructions

• Preheat oven to 350° F. degrees. Mix the honey, lime juice, chili powder and garlic powder together and then mix with the cooked shredded chicken. Allow to marinate for 30 minutes.
• Spray a 9×13 inch pan and a 8×8 inch pan with cooking spray. Pour a little bit of the green enchilada sauce on the bottom of each pan.
• Take one tortilla and fill with chicken and a few tablespoons of cheese down the center of the tortilla. (Make sure to save at least 1 ½ cups cheese to sprinkle over top of enchiladas.) Roll up and place in prepared pans. Repeat with all tortillas, chicken and cheese.
• Mix together the remaining enchilada sauce and heavy cream. Pour sauce over the tops of enchiladas (depending on how saucy you like your enchiladas, you may not need to use all of the sauce. Eyeball it.) Sprinkle the reserved cheese evenly over the tops of all the enchiladas.
• Bake, uncovered, for 30 to 35 minutes, or until hot and bubbly. Serve with sour cream, salsa, guacamole or any toppings you love. Enjoy!

Notes

Yields: 10 enchiladas

FREEZER INSTRUCTIONS: Prepare enchiladas right up until baking step. Don’t bake. Tightly cover with a double layer of aluminum foil. Freeze up to 2 months. To reheat: Place frozen enchiladas in a 9×13 baking dish. Bake from frozen, at 350° F, covered for 1 hour. Uncover, bake an additional 30 minutes, or until heated through.

WANT TO SAVE THIS RECIPE FOR LATER?

PIN IT TO YOUR FAVORITE PINTEREST BOARD!

The post Honey Lime Chicken Enchiladas appeared first on Life In The Lofthouse.

I know that it won’t come as a surprise to most of you that I’ve been over here daydreaming about tacos again. My love for them runs very deep. The Super Bowl is coming up and we have friends coming over, so I wanted to find a fun way to serve tacos for the big game. That’s when my Taco Bites idea was born. These little bites are made of tortilla scoop chips, taco meat and all your favorite taco toppings.

TACO BITES

These little bite sized snacks are easy to prepare and just as cute to boot. I was enjoying some Tostitos Scoops chips with salsa the other day when my brilliant idea struck. To get these ready grab a bag of these chips and cook up your favorite recipe for taco meat. Once the meat is fully prepared, scoop it into chips and you’re almost finished! Top them with your favorite toppings and they are ready to serve!

How easy is that?!

TOPPINGS

I like to have a whole variety of toppings ready to go. This way if my guests feel like customizing each bite, they can snack to their heart’s content. I like to have a countertop full of various shredded cheeses, diced tomatoes, olives, green onions, sour cream, guacamole, and salsa. Taco Bites are such a conversation starter and will have your family and friends socializing over these delicious bite sized tacos.

MEAT OPTIONS

I like to use traditional ground beef with taco seasoning and onion. This brings a familiar flavor to the palate that everyone is sure to love. You can also try using seasoned shredded chicken or pork. For all my vegetarian friends out there, I recommend using refried beans or black beans as the base with all of the same toppings for a full and satisfying bite.

ENJOY THIS RECIPE? HERE ARE A FEW MORE TO SERVE AT YOUR NEXT PARTY!

Shrimp Taco Bites – Honey and lime marinated shrimp served on a bite size chip with guacamole and sour cream.

Easy Churro Bites – Cinnamon and sugar-coated churro bites that are best dunked in warm chocolate.

Monte Cristo Croissants – Little ham and muenster cheese sandwiches wrapped in crescent dough.

Ham and Cheese Sliders – Single serving ham and Swiss cheese sandwiches with a buttery mustard and poppy seed topping.

Print

Taco Bites

Everything you love about a taco in one delicious bite. These are a perfect appetizer to serve at your next party or on game day!

Prep Time 25 minutes minutes

Ingredients

• 1 pound lean ground beef
• 1 small yellow onion, chopped
• 2 Tablespoons taco seasoning
• 1/2 teaspoon garlic powder
• 1/3 cup water
• 1 bag Tostitos Scoops tortilla chops

Toppings:

• sour cream
• chunky salsa
• shredded cheese
• sliced green onion
• guacamole

Instructions

• Cook ground beef and chopped onion, in a large non-stick skillet, over medium-high heat. Cook and stir until beef is no longer pink. Drain any grease.
• Add taco seasoning, garlic powder and water to beef. Bring mixture to a boil, then reduce heat to low. Let simmer until water evaporates and mixture is heated through; about 5 minutes. Remove from heat and let stand to cool slightly.
• Place scoops tortilla chips on a large platter. Scoop one tablespoon of meat onto each scoop chip, then top with desired taco toppings. Serve immediately and enjoy!

Notes

Yields: 60 Taco Bites  (serves 8 to 10)

WANT TO SAVE THIS RECIPE FOR LATER?

PIN IT TO YOUR FAVORITE PINTEREST BOARD!

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

You all know how much I love Mexican dishes. Tacos are essentially my love language, but I also like to prepare different Mexican dishes. My Chicken Chimichangas are a family favorite! They are stuffed to the maximum with tender, juicy chicken, and authentic flavor.

CHICKEN CHIMICHANGAS

These chimichangas are versatile in how you decide to make them. They can either be baked or fried! Frying is the traditional way and it is incredible!

If you are looking for a meal with less prep and less calories I recommend baking them. They will still be amazing! But when I am feeling a little extra indulgent, and need a fried food fix, I will heat a skillet of oil and fry each chimichanga for added flavor and texture.

When I first made these for my husband, Kale, I asked what he thought and his response was, “These are the best chimichangas I’ve ever had! Better than any restaurant.”

Wow! That’s the reaction I’m looking for with every meal. Give this recipe a shot and see if you can get the same comment from your family members.

OIL FOR FRYING THE CHIMICHANGAS

I recommend using vegetable oil in a cast iron or heavy bottomed-skillet. Only fill with about a couple inches of oil. That’s all you’ll need.

MEAT OPTIONS

Try my Cafe Rio Sweet Pork or my Shredded Beef as a substitute for the chicken.

TOPPINGS

When you’re ready to dig in top these with Pico de Gallo, guacamole, sour cream, cheese or whatever your heart desires!

ENJOY THIS RECIPE? HERE ARE A FEW MORE MEXICAN-STYLE CLASSICS!

Mexican Street Tacos – Authentic style tacos filled with steak, cilantro, and onion.

Mexican Rice – The perfect side dish to any Mexican style dish flavored with chicken broth, cumin, and salsa.

Baked Chicken Taquitos – Crispy flour tortillas wrapped around tender chicken and melty cheese.

Homemade Salsa – Incredible homemade salsa that will make you never want to buy store bought again!

Print

Chicken Chimichangas

Chicken Chimichangas are stuffed with flavorful shredded chicken and Monterey Jack cheese. You can make these two ways: baked or fried!

Servings 8

Author Holly

Ingredients

• 1 to 2 cups vegetable oil, divided

Chicken Filling

• 1/2 cup diced white onion
• 2 teaspoons minced garlic
• 1/2 Tablespoon chili powder
• 1/4 teaspoon oregano
• 1/2 teaspoon ground cumin
• 4 cups cooked, shredded chicken (a rotisserie chicken works perfect for this)
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 can (4 ounces) diced green chilies
• 8 (burrito-size) flour tortillas, warmed
• 2 cups shredded Monterey Jack cheese

Toppings

• salsa, sour cream, guacamole, pico, lettuce, etc.

Instructions

Fried Version

• In a large, cast iron OR heavy-bottom skillet, pour in enough vegetable oil to fill it 2 inches full of oil. Heat oil over low heat. (This will be the oil you fry the chimichangas in. The oil needs to slowly reach about 375 degrees F.)

Baked Version

• Preheat oven to 375 degrees F. Grease a large baking sheet with nonstick spray. Set aside.

Chicken Filling

• In a separate large skillet, heat 2 tablespoons of vegetable oil over medium-high heat. Add the diced onion and cook until slightly softened. Add in garlic, chili powder, oregano and cumin. Stir and cook until fragrant, about 1 minute. Add the shredded, cooked chicken. Season with salt and pepper. Stir in the green chilies and continue to stir and cook mixture for another 5 minutes, or until thoroughly heated. Set aside.
• Warm tortillas in the microwave. On each tortilla, add about 1/2 cup of the chicken mixture into the center. Top with 3 tablespoons of the shredded Monterey jack cheese. Fold sides over the mixture, then fold bottom over the sides and roll up. Place folded chimichangas, seam side down on a large plate/platter, and repeat with remaining tortillas.

Fried Version

• Using tongs, lower one chimichanga at a time, into the hot oil, seam side down. (*It is helpful to hold them with the tongs while they are in the oil to prevent them from opening.*) Carefully fry chimichanga until golden brown on both sides; about 1 to 2 minutes. Transfer the fried chimichangas onto a paper towel lined plate to soak up grease.

Baked Version

• Place the wrapped chimichangas onto a lightly greased baking sheet. Spray the tops with non-stick spray. Bake in preheated oven for 20 to 30 minutes, or until golden brown.
• Serve chimichangas warm with your favorite toppings. Enjoy!

WANT TO SAVE THIS RECIPE FOR LATER?

PIN IT TO YOUR FAVORITE PINTEREST BOARD!

The post Chicken Chimichangas appeared first on Life In The Lofthouse.

If you have a large hungry family, and very little time to make dinner, this is the recipe for you! Slow Cooker Chicken Taco Soup is absolutely delicious and it makes a ton of food! This recipe is perfect for anyone who has little time and a ton of mouths to feed.

My little family may not be large in numbers, but I’ll tell you what, sometimes they can eat like they’re eating for two or three people! Especially with my growing boy. That little dude can put down some food. When I served this amazing soup for my family, they just about licked their bowls clean.

This soup is a great one for any season of the year. Whether it’s warm and the sun is shining, or you can see your breath when you’re outside, Slow Cooker Chicken Taco Soup will hit the spot!

Another bonus with this recipe is that it takes only 10 minutes to assemble. Then set the slow cooker on low heat and wait for the delicious smell to permeate and fill your home.

CAN THIS BE MADE VEGETARIAN?

Yes! Omit the chicken for a vegetarian friendly soup.

CAN I USE ANOTHER MEAT?

You could try any type of beef, or try leftover pieces of turkey during the Thanksgiving season.

HOW LONG DOES IT TAKE TO COOK?

This cooks on low heat for 4 hours. You can then turn it on the warm setting to keep it warm until you’re ready to serve.

ENJOY THIS RECIPE?  HERE ARE A FEW MORE SOUPS THAT ARE GREAT ALL YEAR LONG!

Slow Cooker Broccoli Cheese Soup – A classic creamy soup filled with fresh broccoli, carrots, and cheddar cheese.

Slow Cooker Salsa Verde Chicken Soup – A healthy soup with a hint of coconut and lime for an added sweet heat.

Slow Cooker Bacon Cheeseburger Soup – A bacon cheeseburger deconstructed and slowly cooked for this creamy irresistible soup.

Loaded Baked Potato Soup – This classic soup is filled with potatoes, bacon, and cheese for a satisfying meal.

Print

Slow Cooker Chicken Taco Soup

This delicious and hearty soup is filled with taco-seasoned chicken, black beans, corn, and so much more!

Prep Time 10 minutes minutes

Cook Time 4 hours hours

Servings 8

Ingredients

• 1/2 cup chopped yellow onion
• 1 cup chicken broth
• 1 packet (1 ounce) low-sodium taco seasoning
• 1 can (8 ounces) tomato sauce
• 1 can (15 ounces) chili beans (or pinto beans), drained
• 1 can (15 ounces) black beans drained then rinsed
• 1 can (15 ounces) whole kernel corn drained then rinsed
• 2 cans (10 ounces, each) Rotel (diced tomatoes with green chiles) drained
• 1 ½ lbs. raw boneless, skinless chicken breasts
• Taco Toppings: cheese, sour cream, cilantro, salsa, etc. optional

Instructions

• Grease the insert of a large 7 quart slow cooker. Add all the ingredients to the slow cooker except the chicken. Stir well to combine. Then place the raw chicken breasts into the bottom.
• Cover with lid and cook on low heat for 4 hours, or until chicken is cooked through (165 degrees F.)
• Carefully remove chicken and shred on a clean butting board. Place back into slow cooker and stir to combine.
• Serve soup in individual bowls with your favorite toppings. We like cheese, sour cream, tortilla chips, green onion, cilantro, etc. Enjoy!

Notes

*After the 4 hours is up, and if you are not ready to serve it yet, you can keep the soup on the warm setting for another 3 to 4 hours.

Nutrition Info: 1 serving = 220 calories / 2 fat / 27 carbs / 23 protein

*Nutrition Info does not include any toppings. 

Recipes makes 8 servings total.

 

WANT TO SAVE THIS RECIPE FOR LATER?

PIN IT TO YOUR FAVORITE PINTEREST BOARD!

The post Slow Cooker Chicken Taco Soup appeared first on Life In The Lofthouse.

I am so excited to share this new recipe with you guys! My Beef Burrito Skillet is a healthier option than most traditional burritos, and it’s just as flavorful! We spare nothing on ingredients for these bowls. This meal is so easy to prepare. It only takes 30 minutes from start to finish, so your family can enjoy a delicious meal in no time at all.

BEEF BURRITO SKILLET

The substitutions that I’ve made from a traditional burrito are using lean ground beef and jasmine rice as a base, instead of  flour tortillas and extra fatty meats, to keep calories down.

PRO TIP: when cooking your rice make sure you rinse it with water in a mesh strainer a few times. This cleans the grains of excess starch and will give your dish the best flavor possible.

We top our burrito skillet servings with low fat sour cream, guacamole and sometimes a little Queso. It is heavenly! I love to pull this recipe out on the nights when I don’t have that much time to cook a meal, but still want my family to have something healthy and totally yummy.

WHAT OTHER RICE BASE OPTIONS ARE THERE?

If you have a little extra time to prep try using my Cilantro Lime Rice or Mexican Rice as a base.

CAN THIS BE MADE VEGETARIAN?

For a veggie forward option try substituting the ground beef with Avocado slices. Just add them after it’s all cooked.

ENJOY THIS RECIPE?  HERE ARE A FEW MORE THAT CAN BE ON YOUR TABLE IN 30 MINUTES!

Chicken Stir Fry – Chicken breast cooked with peppers, broccoli, and onions in a delicious teriyaki sauce and served with rice.

Chicken Taco Bites – Cubed chicken breast sauteed in a flavorful zesty taco sauce.

Tex-Mex Chicken Chopped Salad – Crunchy romaine lettuce served with corn, black beans, onion, and chicken breast with a Tex-Mex kick.

Double Decker Tacos – Crispy beef tacos that are wrapped in corn taco shells with a refried bean layer.

Print

Beef Burrito Skillet

This delicious one pot meal includes seasoned beef, rice, beans and more. Ready in 30 minutes!

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Servings 6

Calories 341kcal

Ingredients

• 1 pound lean ground beef (I use 7% fat)
• salt and pepper to taste
• 2 cloves garlic minced
• 1 small red bell pepper diced
• 1 small yellow onion diced
• 1/2 cup salsa
• 1 can (10 ounces) Rotel (diced tomatoes and green chilies) undrained
• 1 can (15 ounces) corn drained
• 1 can (15 ounces) black beans drained
• 1 cup uncooked jasmine rice
• 2 Tablespoons taco seasoning
• 2 ½ cups chicken broth
• 1 cup shredded Colby-Jack cheese

Instructions

• Spray a large non-stick skillet with cooking spray. Turn heat to medium-high and then add ground beef to skillet. Crumble beef and season with salt and pepper, to taste. Then add garlic, diced bell pepper and onion. Continue to stir and cook until beef is no longer pink. Drain any grease.
• Add salsa, Rotel, corn, black beans, jasmine rice, taco seasoning and chicken broth. Stir gently to combine everything. Bring to a boil, once it starts to boil reduce heat to low. Cover with lid.
• Let mixture simmer, covered, for 15 to 18 minutes, or until rice is tender and thoroughly cooked. Remove skillet from heat and sprinkle the top evenly with shredded cheese. Let stand a few minutes for cheese to melt then serve in individual bowls.
• *You can always add extra toppings (sour cream, guacamole, Queso, shredded lettuce, etc.) Enjoy!

Nutrition

Serving: 1 serving (*without extra toppings) | Calories: 341kcal | Carbohydrates: 34g | Protein: 26g | Fat: 11g

WANT TO SAVE THIS RECIPE FOR LATER?

PIN IT TO YOUR FAVORITE PINTEREST BOARD!

The post Beef Burrito Skillet appeared first on Life In The Lofthouse.