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

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

COPYCAT CHEESY GORDITA CRUNCH

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

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

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

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

Ingredients

Spicy Ranch Dressing

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

Gordita Beef Filling

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

For Assembling

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

Instructions

For The Spicy Ranch Dressing

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

Meanwhile, preheat the oven to 400°F.

Cook The Meat

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

Prepare The Tortillas and Shells

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

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

Assemble The Tacos

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

Servings

Serves 4.

Storage and Reheating

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

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

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

Frequently Asked Questions:

Similar Recipes

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

Wanting something different? Make this delicious Mexican Pizza next.

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

Have you made this Copycat Cheesy Gordita Crunch recipe?

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

Print

Copycat Cheesy Gordita Crunch

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

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Servings 4

Ingredients

Spicy Ranch Dressing

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

Gordita Beef Filling

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

For Assembling

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

Instructions

For The Spicy Ranch Dressing

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

Cook The Meat

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

Prepare The Tortillas and Shells

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

Assemble The Tacos

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

Recipe by: Holly Lofthouse.

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

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.

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.

When the cold weather starts to roll in it’s officially soup season! There is something about the chill in the air that has us begging for a warm bowl of homemade goodness. My Slow Cooker Taco Ranch Chili is a heartwarming dish that’s perfect for this time of year. It’s packed with plenty of protein from the meat and beans, so you and your family can stay full, warm and satisfied.

SLOW COOKER TACO RANCH CHILI

Just like any traditional chili this one also includes ground beef, beans, and a slew of seasonings to bring out that traditional chili flavor. For a little extra something this recipe calls for both taco seasoning and ranch seasoning. This mixture gives a layer of depth to the flavor. There’s a little heat as well as delicious zest for a balanced and amazing chili. It’s so good you might crave this all year long!

INGREDIENTS

• 1-pound lean ground beef
• 1 small yellow onion, diced
• 2 cups chicken broth
• 1 can (11.75 ounces) diced tomatoes with green chilies (Rotel)
• 1 can (16 ounces) tomato sauce
• 1 can (8 ounces) tomato sauce
• 1 can (15 ounces) pinto beans, drained then rinsed
• 1 can (15 ounces) black beans, drained then rinsed
• 1 packet (1 ounce) taco seasoning 
• 1 packet (1 ounce) ranch dressing seasoning mix
• 1/4 teaspoon chili powder
• 1/4 teaspoon ground cumin

INSTRUCTIONS

Sometimes the most enjoyable and flavorful dinners are the easiest to assemble. This is one of them! The preparation takes only 10 minutes. In a large skillet, cook and crumble ground beef and onion together until beef is no longer pink. Drain grease. Spray the insert of a large slow cooker (I use a 7 quart). Add cooked beef and onion into the crock pot, and then add all the other remaining ingredients (except the toppings). Stir together. Cover with lid. Cook on low heat for 6 hours OR on high heat for 3 hours. Serve with all your favorite toppings and enjoy!

TOPPINGS

The toppings are my favorite part of this chili! Here in the Lofthouse I set out bowls and create an assembly of toppings worthy for a buffet; shredded cheddar cheese, diced green onions, sour cream, and tortilla chips, just to name a few. There is so much room for creativity and opportunity when it comes to the toppings. Have a favorite taco or chili topping? Place it out for your family to scoop onto their bowl of homemade chili.

SERVINGS

This recipe yields 6 servings of chili. Now, keep in mind this is a hearty recipe. Depending on how hungry your family can be you can stretch this to 8 servings. If you know you’ll need more to feed a prairie full of cowboys, then double the recipe for a heaping portion of chili. The cooking time in the slow cooker should stay the same.

STORING LEFTOVERS

If you have extra chili keep it covered and stored in a Tupperware in the fridge for 4 to 5 days. The flavors just continue to marry, and this chili just gets more and more flavorful. When I reheat the chili I like to do it on the stovetop in a saucepan with a little bit of added water to make sure everything combines and reheats properly. 

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

Slow Cooker White Chicken Chili – Tender shredded chicken with onions, white beans, seasoning and spices for a unique chili twist.

Slow Cooker Chili – This traditional chili recipe will have you thinking you’re out on the prairie enjoying dinner under the stars.

Instant Pot Vegan Chili – This chili recipe is quick, delicious, and 100% vegan!

Ultra-Healthy Mexican Chili – Try this unique chili recipe for all the flavor with less calories!

Print

Slow Cooker Taco Ranch Chili

This hearty and zesty chili is full of ground beef, beans, and plenty of shredded cheese.

Prep Time 15 minutes minutes

Cook Time 4 hours hours

Servings 6

Calories 312kcal

Ingredients

Taco Ranch Chili

• 1 pound lean ground beef
• 1 small yellow onion diced
• 2 cups chicken broth
• 1 can (11.75 ounces) diced tomatoes with green chilies (Rotel)
• 1 can (16 ounces tomato sauce
• 1 can (8 ounces) tomato sauce
• 1 can (15 ounces) pinto beans drained then rinsed
• 1 can (15 ounces) black beans drained then rinsed
• 1 packet (1 ounce) taco seasoning
• 1 packet (1 ounce) ranch dressing seasoning mix
• 1/4 teaspoon chili powder
• 1/4 teaspoon ground cumin

Taco Toppings

• shredded cheddar cheese
• tortilla chips or strips
• sour cream
• green onion

Instructions

• In a large skillet, cook and crumble ground beef and onion together until beef is no longer pink. Drain grease.
• Spray the insert of a large slow cooker (I use a 7 quart). Add cooked beef and onion into crock pot, and then add all the other remaining ingredients (except the toppings). Stir together. Cover with lid.
• Cook on low heat for 6 hours OR on high heat for 3 to 4 hours. Serve with all your favorite toppings and enjoy!

Notes

FREEZER INSTRUCTIONS: Prepare and cook chili according to directions above. Let cool, then place chili in a jumbo-size freezer ziplock bag. Freeze up to 2 months.

To reheat: place the frozen bag of chili in the fridge to thaw. Once thawed, place in a large pot and cook over medium-high heat until heated through.

Nutrition

Serving: 1 serving (without toppings) | Calories: 312kcal | Carbohydrates: 35g | Protein: 25g | Fat: 5g

WANT TO SAVE THIS RECIPE FOR LATER?

PIN IT TO YOUR FAVORITE PINTEREST BOARD!

The post Slow Cooker Taco Ranch Chili appeared first on Life In The Lofthouse.

Slow Cooker Taco Pasta is the perfect solution for an easy meal that is kid-friendly and totally delicious. With only a 15 minute preparation time, and the slow cooker doing the rest of the work, this dish is great for any weeknight!

SLOW COOKER TACO PASTA

Taco-flavored ground beef is slow cooked with crushed tomatoes, nacho cheese dip, corn and broth. Small pasta shells are added the last 20 minutes of the cook time.

To take this dish to another level, more cheese and all your favorite taco toppings are added to each serving. This is a flavor-packed meal with just a hint of heat. The heat level depends on what salsa and taco seasoning you use, so keep that in mind!

INGREDIENTS

• 1 pound lean ground beef
• Salt and pepper
• Mild taco seasoning
• Crushed tomatoes
• Mild salsa
• Broth (chicken or beef)
• Whole kernel corn
• Nacho cheese dip
• 12 ounces small pasta shells
• Shredded mild cheddar cheese

HOW TO MAKE SLOW COOKER TACO PASTA

Cook and crumble the ground beef and taco seasoning until beef is no longer pink. Drain any grease. Transfer beef to a greased 7-quart slow cooker. Add the crushed tomatoes, mild salsa, broth, corn, and cheese dip. Cover with lid and cook on low heat for 5 to 6 hours OR on high heat for 3 to 4 hours. Stir in uncooked pasta. Cover with lid and cook on high heat another 20 minutes or until pasta is cooked and tender.

TOPPINGS

I love to set up a taco bar when I serve this pasta! I assemble little bowls of our favorite taco toppings such as: diced tomato, guacamole, sour cream, onions, cilantro, etc.

If you have a taco topping that you can’t live without then get a side of it to sprinkle on top. The options are endless!

PASTA OPTIONS

Any small pasta will work wonderful in this recipe. I recommend the small shells, orecchiette or farfalle. If there’s extra noodles in your pantry that you need to use, go for it! Macaroni, penne, or any short noodle will work great with this recipe.

LEFTOVERS

This pasta can be stored in the fridge for 3 to 5 days, when covered tightly with a lid. The leftovers are perfection! All of the flavors marry together while it sits in the fridge, so it continues to only get better! Reheat on the stove-top or in the microwave.

ENJOY THIS RECIPE? HERE ARE A FEW OF MY FAVORITE SLOW COOKER DINNERS!

Chicken Pot Pie – Creamy chicken, vegetables and potatoes are cooked together in the crock pot. 

Lasagna Soup – Lasagna noodles prepared to an al dente in a delicious beef and tomato soup.

Chicken and Noodles – Another kid approved dinner! Tender and juicy shredded chicken breast with perfectly cooked noodles.

Sausage and Cheese Tortellini – Tender cheese filled pasta with a spicy and hearty sausage is as heartwarming as ever!

Print

Slow Cooker Taco Pasta

Slow Cooker Taco Pasta is loaded with taco-seasoned ground beef, pasta shells, gooey cheese, and corn. Easy to prepare and 100% kid-approved!

Prep Time 15 minutes minutes

Cook Time 6 hours hours

Servings 8

Ingredients

• 1 pound lean ground beef
• salt and pepper, to taste
• 3 Tablespoons mild taco seasoning
• 1/4 cup water
• 1 can (15 ounces) crushed tomatoes
• 1 ½ cups mild salsa
• 3 cups chicken or beef broth (I use chicken broth)
• 1 can (15 ounces) whole kernel corn, drained
• 1/2 cup nacho cheese dip (I use Tostitos cheese dip in the jar)
• 12 ounces small pasta shells
• 1 cup shredded mild cheddar cheese

Toppings:

• cilantro
• sour cream
• guacamole
• diced tomatoes

Instructions

• Cook and crumble the ground beef in a large skillet, over medium-high heat, until no longer pink. Drain any grease. Add salt, pepper, taco seasoning and water to beef. Continue to stir and bring mixture to a boil. Turn off heat and carefully pour beef into a greased 7-quart slow cooker.
• Add the crushed tomatoes, salsa, broth, corn and nacho cheese dip. Stir. Cover with lid and cook on Low heat for 5 to 6 hours OR cook on High heat for 3 to 4 hours.
• Add small pasta shells to slow cooker. Stir, then cover with lid. Cook another 20 minutes on High heat or until pasta is cooked and tender. Sprinkle the cheese evenly over the top.
• Serve taco pasta in individual bowls and top with your favorite taco toppings. Enjoy!

WANT TO SAVE THIS RECIPE FOR LATER?

PIN IT TO YOUR FAVORITE PINTEREST BOARD!

The post Slow Cooker Taco Pasta 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.

I don’t think anyone is surprised to see that I’m back with yet another Mexican food recipe. I’m afraid to say that I won’t apologize for it. This street taco recipe is just way too good not to share, and once you try them out for yourself, the only apology you’ll be needing from me is why I didn’t post them sooner!

MEXICAN STREET TACOS

One of the many amazing things about these Mexican street tacos is that you can now bring your favorite tacos into your own home. No more driving to the nearest restaurant that serves them, or trying to track down the local food truck, you can simply break out this recipe and make them from the comfort of your own home!

What makes these so delicious is the juicy steak that soaks in a flavor-filled marinade for anywhere between 2 to 12 hours. Keep in mind that the longer it marinates, the better and more intense the flavor. While the steak is marinating, you can use the time to prepare the toppings! Try my fresh Pico de Gallo recipe, guacamole, or this amazing Homemade Salsa. It’s all up to you!

After the steak is finished marinating, simply cook it in a hot cast-iron skillet. Add the hot pieces of steak to some warm corn or flour tortillas. You can’t go wrong either way. Top the tacos with the classic toppings of fresh cilantro and red onion, then take a bite. You’ll be greeted with tender, melt-in-your-mouth steak, and flavors so harmonious you won’t even believe it!

MORE AMAZING TACO RECIPES:

Sweet Pork Tacos

Double Decker Tacos

Chicken Street Tacos

Oven Baked Soft Tacos

Print

Mexican Street Tacos

Authentic tacos filled with tender, marinated steak and topped with fresh cilantro and red onion.

Prep Time 2 hours hours

Cook Time 5 minutes minutes

Ingredients

• 1 Tablespoon vegetable oil
• 3 Tablespoons fresh lime juice
• 3 Tablespoons low sodium soy sauce
• 4 cloves garlic minced
• 2 ½ teaspoons chili powder
• 1 ½ teaspoons ground cumin
• 1 ½ teaspoons dried oregano
• 2 pounds flank steak or skirt steak cut in 1/2-inch pieces
• 12 street taco size OR mini corn or flour tortillas

Taco Toppings

• freshly chopped cilantro
• freshly diced red onion
• fresh limes cut into wedges

Instructions

• Pour vegetable oil, lime juice, soy sauce, garlic, chili powder, cumin and oregano into a large bowl. Whisk to combine. Place steak pieces into the marinade; toss to coat all the steak pieces. Cover with a lid and place in refrigerator. Allow steak to marinate for 2 hours or up to 12 hours.
• Heat a large skillet over medium-high heat. Using a slotted spoon, remove half of the steak from the marinade. (*Cook steak in two separate batches to prevent over-crowding the skillet.) Place steak pieces in hot skillet. Cook and stir for about 4 minutes or until steak reaches your desired temperature.
• Place cooked steak onto a plate and tent with foil to keep warm. Cook remaining batch of steak to your desired temperature. Discard marinade.
• Serve warm steak in warmed tortillas topped with desired amount of fresh cilantro, red onion and lime juice. Enjoy!

Notes

Recipe yields 12 tacos.

WANT TO SAVE THIS RECIPE FOR LATER?

PIN IT TO YOUR FAVORITE PINTEREST BOARD!

The post Mexican Street Tacos appeared first on Life In The Lofthouse.

It’s Jodi from 5 Boys Baker, and I have the yummiest pasta dish to share today. We are huge pasta fans at our house, and especially when the word “Alfredo” is in front of it. I mean, who doesn’t love anything covered in a sauce made with butter, whipping cream, and Parmesan cheese?

This Chicken Taco Alfredo has been a huge hit with my family. They love tacos and they love Alfredo sauce, so combining the two is the best of both worlds. I could probably make this weekly and I’d be the coolest mom ever!

CHICKEN TACO ALFREDO

There are so many reasons I love this dish. It’s simple to make without crazy ingredients, and it’s one of those one-pot meals (well, I guess it’s more of a two-pot meal) and it’s crazy delicious.

You can adjust the level of heat by the salsa you use. I usually use my homemade salsa, which isn’t super-hot. You could even throw in a can of black beans if you’d like. If you love family-friendly meals that can be thrown together in minutes, then you’ve come to the right place today.

MORE PASTA RECIPES YOU MAY LIKE:

Chicken Ranch Pasta Bake

Pepperoni Pizza Pasta Salad

Chicken Alfredo Pasta Bake

Cajun Chicken Pasta

Print

Chicken Taco Alfredo

Taco seasoned chicken is served over an Alfredo sauce and pasta with a Southwest twist. This Chicken Taco Alfredo is a family favorite!

Prep Time 30 minutes minutes

Servings 4

Author Holly

Ingredients

• 2 boneless, skinless chicken breasts
• 2 Tablespoons taco seasoning
• salt & pepper to taste
• 1 tablespoon olive oil
• 2 tablespoons butter
• 1 cup heavy cream
• 1/3 cup grated Parmesan Cheese
• ½ cup salsa (mild or medium heat)
• 8 ounces Campanelle or Penne pasta (cooked according to package instructions)

Toppings

• Fresh cilantro
• Salsa
• Additional Parmesan cheese for sprinkling

Instructions

• Sprinkle both sides of each chicken breast with the taco seasoning, salt and pepper. Heat the olive oil in a cast iron pan over medium heat. Add the seasoned chicken breasts to the pan and cook about 5 minutes on each side, turning only once (you want both sides to be seared nicely and have a crispy, golden browned crust). Remove chicken from the pan and place on a plate, cover with foil.
• To the same pan the chicken was cooked in, add the butter and melt over medium-low heat. Slowly add the heavy cream, whisking to incorporate all the seasonings and browned bits from the chicken. Whisk constantly and cook for about 2 minutes. Add the Parmesan cheese and salsa, stir until combined. Stir in the cooked pasta and carefully mix until pasta is well coated, reduce heat to low and simmer for a few minutes for the pasta to absorb the sauce. Season with salt and pepper, if needed.
• Remove chicken from the foil covered plate, slice into strips. Place the sliced chicken on top of the pasta and sprinkle with cilantro and extra Parmesan cheese, if desired. Serve immediately.

Recipe by: 5 Boys Baker.com.

WANT TO SAVE THIS RECIPE FOR LATER?

PIN IT TO YOUR FAVORITE PINTEREST BOARD!

The post Chicken Taco Alfredo appeared first on Life In The Lofthouse.

If you’re anything like me, tacos for dinner are always a good idea. I could eat tacos every day and never get bored. But sometimes I like to switch things up and make a lighter, healthier version without sacrificing flavor. That’s exactly where these Taco Lettuce Wraps come in. They’re fresh, customizable, and perfect for anyone looking for a healthy weeknight meal or a quick, wholesome dinner.

TACO LETTUCE WRAPS

These taco lettuce wraps are proof that healthy eating doesn’t have to be boring. Each crisp lettuce leaf is loaded with taco-seasoned lean ground beef, sautéed onions, sweet corn, hearty black beans, cheese, and a generous drizzle of your favorite taco sauce. Every bite is packed with bold taco flavor, minus the heavy shells. Whether you’re trying to eat a little healthier or just want something different for Taco Tuesday, these taco lettuce wraps are a must-try. They are especially great in the warmer months when you want something lighter. They’ve become a regular at my house in the spring and summer, and I have a feeling they’ll be a hit in yours too!

Find my expert tips on how to make homemade healthy taco lettuce 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 These Easy Taco Lettuce Wraps:

• Quick Weeknight Meal: Simple to make and ready to go in under 30 minutes.
• Healthy & Fresh: These taco lettuce wraps give you all the flavors you love about a taco without the extra calories of taco shells. They are low-carb and gluten-free!
• Customizable: Make these lettuce wraps as hearty or as light as you want!
• Meal-Prep-Friendly: These lettuce wraps also work great for quick lunches or easy dinners. Store the lettuce leaves and taco filling separately, then assemble right before serving. No soggy wraps here!

Ingredients

Taco Lettuce Wraps

• 1 pound lean ground beef
• 1 small white onion, chopped
• salt and pepper to taste
• 1 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1 can (8 ounces) corn, drained and then rinsed
• 1 can (15 ounces) black beans, drained and then rinsed
• 1 head butter lettuce
• 1 tomato chopped
• 1 cup shredded cheddar cheese

Toppings

• salsa, sour cream, guacamole, etc.

Instructions

In a large skillet, over medium-high heat, cook and crumble ground beef with the chopped onion until beef is brown and fully cooked. Drain any grease.

Add salt, pepper, cumin, garlic powder, corn, and black beans to the skillet. Stir to combine and cook another 5 minutes or until everything is heated through.

Remove lettuce leaves and rinse with water; pat dry. Take each leaf and fill with 1/3 cup meat mixture. Top each taco lettuce wrap with tomato, cheese, and any other toppings you desire. Serve and enjoy!

Servings

Serves 4 (2 taco lettuce wraps each).

Storage and Reheating

Store taco lettuce wraps by keeping all components separate to maintain freshness—place the cooled taco meat in an airtight container in the refrigerator for up to 4 days, store washed and fully dried lettuce leaves in a container lined with a paper towel for 3-4 days, and keep toppings like tomatoes, cheese, and sauces in separate containers for 2-3 days. When ready to eat, reheat the taco meat in a skillet over medium heat for 5-7 minutes or in the microwave in 30-second intervals until warmed through. For best results, assemble the wraps just before serving to keep the lettuce crisp and prevent sogginess.

Holly’s Tips for The Best Taco Lettuce Wraps:

• Use High-Quality, Lean Ground Beef: Choose 85-90% lean ground beef for the perfect balance of flavor and less grease. Drain excess fat to keep the filling from becoming heavy or soggy.
• Build Flavor While Cooking: Brown the beef with onions until nicely caramelized, and season well with spices. Don’t rush this step! It creates a richer, more savory taco filling.
• Keep Lettuce Dry: After washing, thoroughly dry the lettuce leaves to prevent soggy wraps and help toppings stay in place.
• Don’t Overfill: Stick to about 1/3 cup of filling per leaf to keep wraps easy to hold and eat without falling apart.
• Adjust The Spice Levels As Needed: Add chili powder, hot sauce, or diced jalapeños if you like a little spice.
• Make It Your Own: Add shredded cheese, diced tomatoes, salsa, sour cream, guacamole, jalapeños, and fresh cilantro. You can easily customize them to your taste.

Frequently Asked Questions:

Similar Recipes

Craving something similar? Try my Cheeseburger Lettuce Wraps.

Wanting something different? Make my P.F. Chang’s Chicken Lettuce Wraps.

Looking for more healthy wraps? Try these highly-rated recipes next: Chicken Bacon Ranch Lettuce Wraps, Crock Pot Chicken Caesar Wraps, and Southwest Chicken Caesar Wraps.

Have you made this Taco Lettuce Wraps recipe?

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

Print

Taco Lettuce Wraps

Taco Lettuce Wraps are filled with seasoned ground beef, corn, black beans, cheese and taco sauce.

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Servings 4 (2 tacos each)

Author Holly

Ingredients

• 1 pound lean ground beef
• 1 small white onion chopped
• salt and pepper to taste
• 1 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1 can (8 ounces) corn drained then rinsed
• 1 can (15 ounces) black beans drained then rinsed
• 1 head butter lettuce
• 1 tomato chopped
• 1 cup shredded cheddar cheese

Toppings

• salsa, sour cream, guacamole, etc.

Instructions

• In a large skillet, over medium-high heat, cook and crumble ground beef with the chopped onion until beef is brown and fully cooked. Drain any grease.
• Add salt, pepper, cumin, garlic powder, corn and black beans to skillet. Stir to combine and cook another 5 minutes or until everything is heated through.
• Remove lettuce leaves and rinse with water; pat dry. Take each leaf and fill with 1/3 cup meat mixture. Top each taco lettuce wrap with tomato, cheese and any other toppings you desire. Serve and enjoy!

WANT TO SAVE THIS RECIPE FOR LATER?

PIN IT TO YOUR FAVORITE PINTEREST BOARD!

The post Taco Lettuce Wraps appeared first on Life In The Lofthouse.

Texas Taco Dip is one of the many things that will be gracing our table this Sunday for the big Super Bowl game. It’s unlike your typical 7 layer dip (which I LOVE) but this one has came in and taken first place for awhile.  

This delicious dip is filled with beans, beef chili and loads of cheese. Top it off with lettuce, tomato and onion for the ultimate appetizer.

TEXAS TACO DIP

It kind of reminds me of a bowl of chili but in dip form (and so much better!) Use corn chips to scoop up all that goodness and your tastebuds will thank you for it. 

Texas Taco Dip is some hearty party food that will make bellies full and happy! 

Print

Texas Taco Dip

Texas Taco Dip is filled with beans, beef chili, and loads of cheese. Top it with lettuce, tomato, and onion for the ultimate appetizer! 

Prep Time 45 minutes minutes

Total Time 45 minutes minutes

Author Holly

Ingredients

• 1 ½ pounds lean ground beef
• 1 medium yellow onion, chopped
• 1 can (15 ounces) Ranch Style beans (pinto beans in tomato sauce)
• 1 can (14 ounces) diced tomatoes, drained
• 1 can (15 ounces) tomato puree
• 1 packet (1 ounce) taco seasoning
• 1 teaspoon salt

TOPPINGS

• 2 cups shredded cheddar cheese
• 3 Tablespoons onion chopped
• shredded lettuce
• 1 medium tomato chopped
• 1 small can sliced black olives
• salsa
• 1 large bag Fritos corn chips

Instructions

• In a large skillet or Dutch oven, cook and crumble ground beef and onion over medium-high heat until beef is no longer pink; drain. Add Ranch style beans, diced tomatoes, tomato puree, taco seasoning and salt. Stir until mixture comes to a boil.
• Turn heat to low and simmer for 30 minutes. Remove from heat and let stand 5 minutes.
• Grab a large serving platter or a large cookie sheet and line with foil for easy clean-up. Pour mixture onto platter or prepared cookie sheet, spreading out evenly.
• Top with layers of cheese, onion, lettuce, tomato and olives. Serve dip immediately with salsa and corn chips. Enjoy!

WANT TO SAVE THIS RECIPE FOR LATER?

PIN IT TO YOUR FAVORITE PINTEREST BOARD!

The post Texas Taco Dip appeared first on Life In The Lofthouse.

Easy skillet dinners. They are my lifesavers. Fast, easy, and healthy, they’re usually the perfect solution to weeknight dinner madness. This Taco Noodle Skillet is just that and more.

This yummy skillet dinner is loaded full of saucy, tender noodles and warm, taco-style flavors – it’s fantastic! Oh, and talk about easy- from start to finish you’ll have dinner on the table in under 30 minutes. High five! With a meal that’s ready that fast, and tastes great, it’s a win for the entire family.

Start by browning one pound of ground beef or ground chicken. Next, pour in some taco seasoning, corn, chopped bell pepper and onion. Stir it up nice and good.

See, I told you.  

Now it’s time for the No Yolks ® Noodles! The noodles come in a variety of noodle cuts for all your recipes…Broad, Extra Broad, Fine, Kluski and Dumplings.

I use the extra broad cut for this Taco Noodle Skillet! 

Mmmm. Perfection.

Now, this is my kind of comfort food. What’s yours?  

Print

Taco Noodle Skillet

A delicious skillet dinner loaded with taco flavored beef and comforting noodles. This is a great recipe for busy weeknights!

Prep Time 25 minutes minutes

Servings 4

Author Holly

Ingredients

• 1 pound lean ground beef or ground chicken
• 2 Tablespoons dried minced onion
• 1 packet (1 ounce) taco seasoning
• 3/4 cup water
• 1 red bell pepper chopped
• 1 can (15 ounces) corn drained
• 1 cup shredded cheddar cheese
• 1 container (8 ounces) garden vegetable cream cheese
• 1 can (4 ounces) sliced black olives drained
• 8 ounces No Yolks ® extra broad noodles

Instructions

• Cook and grumble ground beef in a large non-stick skillet over medium-high heat. Drain any grease. Add dried minced onion, taco seasoning, water, bell pepper and corn to skillet. Bring mixture to a boil, then reduce heat to low. Stir and cook for 10 minutes.
• Meanwhile, cook No Yolks noodles in a large pot of water, according to package directions. Drain water.
• Add the cheddar cheese and the block of cream cheese to skillet. Continue to stir and cook until cheese is melted. Gently stir in sliced olives and No Yolks noodles until everything is combined. Serve warm and enjoy!

DO YOU WANT TO SAVE THIS RECIPE FOR LATER?

PIN IT TO YOUR FAVORITE PINTEREST BOARD!

The post Taco Noodle Skillet appeared first on Life In The Lofthouse.

Turn Taco Tuesday into something special! After receiving so much praise for my Chicken Fajita Braid, I’m excited to share a similar recipe with you today. If you love Tex-Mex or hearty Mexican food, this easy and delicious Taco Braid is a must-try! It’s an easy weeknight meal that will be on your table in under 40 minutes, bringing a fun twist to traditional taco dinners. This homemade taco braid recipe is stuffed with classic taco filling: taco-seasoned ground beef, creamy refried beans, cheddar cheese, and zesty salsa. Make this with my Homemade Salsa for even more flavor or as an appetizer while you cook. Serve this hearty taco braid for game day, family dinners, and Taco Tuesday for a dish that’s sure to please everyone.

Looking for more Taco Tuesday recipes? Find more recipes here. Don’t forget to snack on my homemade Mexican-style dips while you cook. 

TACO BRAID

The secret to this delicious taco braid is the warm, buttery refrigerated pizza dough (or crescent roll dough) that wraps everything into an impressive, shareable stuffed bread. This cheesy beef taco braid is also so much faster and more fun to make than individual tacos. I’ll walk you through the process below. Add all of your favorite toppings like sour cream, guacamole, and salsa. If you’re feeling extra fancy, drizzle some Creamy Tomatillo Dressing or Creamy Ranch Dressing on top of the taco braid. This simple taco braid recipe is a simple and delicious Mexican-inspired dinner that will have everyone asking for seconds.

Find my expert tips on how to make a taco braid 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 Taco Braid Recipe:

• Simple & Easy Weeknight Meal: Minimal prep, ingredients, and easy-to-follow steps make it perfect for busy weeknights when you have lots of mouths to feed.
• Packed with Flavor: Seasoned ground beef, refried beans, cheddar cheese, and salsa all baked inside golden, flaky pizza dough.
• Family-Friendly: A fun twist on taco night that everyone will love.
• Delicious Leftovers: This recipe makes flavorful leftovers that stay fresh for days. In fact, the flavors get even better over time!
• Customizable: Add any toppings you’d like, like sour cream, guacamole, or shredded lettuce, to elevate this comfort meal.

Ingredients

• 1 pound lean ground beef
• 1 packet (1 ounce) taco seasoning
• 1 cup water
• 1 can (15 ounces) refried beans
• 2 cups shredded cheddar cheese
• 1/2 cup salsa
• 1 can (13.8 ounces) refrigerated Pillsbury Pizza Dough (or use my homemade pizza dough)

Instructions

Unravel the pizza dough and let it rest on a greased cookie sheet while you brown the ground beef. Cook beef in a large skillet over medium-high heat. Drain grease. Add taco seasoning and 1 cup of water. Mix well and simmer for 5 to 10 minutes on low heat.

Now that the dough has rested and reached room temperature, shape it into a large rectangle. Using a pizza cutter or knife, cut one-inch strips down along the sides of the dough. Spread the refried beans down the center of the dough. 

Spread the seasoned ground beef on top of the beans, and then drizzle the salsa over the meat. Sprinkle the cheese evenly over the top. Now start braiding the one-inch strips over the top.

Bake at 375 F° for 20 minutes or until golden brown! Let cool 5 minutes before slicing and serving. Enjoy!

Servings

Yields: 4 servings.

Storage and Reheating

Allow the Taco Braid to cool completely, then store leftovers in an airtight container or wrapped tightly in foil in the refrigerator for up to 3–4 days. For longer storage, freeze for up to 2 months and thaw overnight before reheating. To reheat, warm in a 350°F oven for 10–15 minutes or microwave individual slices for 1–2 minutes, covered with a damp paper towel.

Holly’s Tips for The Best Taco Braid:

• Let The Dough Rest: Allow refrigerated or homemade pizza dough to come to room temperature before shaping. This makes it easier to stretch and braid the dough without tearing.
• Drain The Beef Well: After browning, drain excess grease to keep the braid from getting soggy.
• Even Layering: Spread the beans, beef, salsa, and cheese evenly down the center so every slice has balanced flavor and everything cooks evenly.
• Braid Tightly & Gently: Fold the strips over snugly to seal the filling, but don’t stretch too hard or the dough may tear.
• Customize The Filling: Add diced peppers, onions, or jalapeños for extra flavor.
• Cool Slightly Before Slicing: Let the braid rest 5–10 minutes after baking to keep the filling from spilling out.

Frequently Asked Questions:

Similar Recipes

Looking for classic taco recipes? Start with my Dad’s Tacos and Mexican Street Tacos.

Want something bite-sized? My Taco Bites and Taco Cupcakes are the ultimate party appetizers.

In the mood for something light? My Taco Lettuce Wraps are a delicious and refreshing take on Taco Tuesday.

Craving something different? My Taco Noodle Skillet is another delicious, hearty weeknight dinner aimed to please.

Have you made this Taco Braid recipe?

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

Print

Taco Braid

This homemade Taco Braid is stuffed with seasoned ground beef, refried beans, cheese, and salsa, all wrapped in buttery pizza dough.

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 4

Author Holly Lofthouse

Ingredients

• 1 pound lean ground beef
• 1 packet (1 ounce) taco seasoning
• 1 cup water
• 1 can (15 ounces) refried beans
• 2 cups shredded cheddar cheese
• 1/2 cup salsa
• 1 can (13.8 ounces) refrigerated Pillsbury Pizza Dough (or use my homemade pizza dough)

Instructions

• Unravel pizza dough and let rest on a greased cookie sheet while you brown the ground beef. Cook beef in a large skillet over medium high heat. Drain grease. Add taco seasoning and 1 cup water. Mix well and simmer for 5 to 10 minutes on low heat.
• Now that dough has rested and room temperature, shape into a large rectangle. Using a pizza cutter or knife, cut one inch strips down along sides of dough. Spread the refried beans down the center of dough.
• Spread the seasoned ground beef on top of the beans, and then drizzle the salsa over the meat. Sprinkle the cheese evenly over the top. Now start braiding the one inch strips over the top.
• Bake at 375 F° for 20 minutes or until golden brown! Let cool 5 minutes before slicing and serving. Enjoy!

WANT TO SAVE THIS RECIPE FOR LATER?

PIN IT TO YOUR FAVORITE PINTEREST BOARD!

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