Doritos casserole is everything you love about taco night, just with a crunchy, cheesy twist! It’s crispy, crunchy, creamy, flavorful, and so easy to throw together. Who can say no to chips for dinner?

Dorito Casserole Ingredients

• Doritos: I used classic Nacho Cheese, but you can use any flavor you like! Keep the chips in larger pieces so they don’t get soggy.
• Spicy Kick! Turn up the heat with a spicy taco seasoning packet, diced chiles, or a bold Doritos flavor like Flamin’ Hot or Spicy Nacho.
• Protein Swap: Ground beef works great, but you can also use ground turkey, pork, or rotisserie chicken.
• Cheese Tip: Shred cheese from a block. The pre-shredded cheese has anti-caking agents that can keep it from melting smoothly.

How to Make Doritos Casserole

This Doritos Casserole comes together in layers, making it as fun to assemble as it is to eat. For a full meal, pair it with a simple side salad, Mexican rice, or some black beans.

1. Cook the Meat: Add ground beef to a large skillet and cook over medium heat for 5-7 minutes. Break it apart as it cooks until no pink remains. Drain off any grease. Add diced onion and diced red bell pepper to the skillet and cook for an additional 3 minutes.
2. Add: Stir beef broth, diced tomatoes and chiles, taco seasoning, and sour cream into the meat mixture in the skillet. Simmer for 2-3 minutes, until it begins to thicken slightly.
3. Chips: With the bag still sealed, lightly crush Nacho Cheese Doritos. Then layer half of the chips in the prepared casserole dish. Top with half of the shredded Monterey Jack cheese.
4. Meat: Layer the meat mixture on top of the chips and cheese.
5. Layer & Bake: Then layer the remaining chips and cheese on top. Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for 3-5 minutes, until the cheese is fully melted and bubbling.
6. Top & Serve: For extra crunch, sprinkle freshly crushed Doritos on top before serving. Allow the Doritos casserole to sit for 5 minutes before serving with your choice of taco toppings.

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Doritos Casserole

Cheesy, crunchy, and loaded with flavor, this Doritos Casserole is the ultimate easy weeknight dinner.

Course Dinner, entree, Main Course, main dish

Cuisine American, Mexican American

Keyword casserole recipe, Dorito Casserole, Dorito Casserole Recipe, Doritos Casserole, doritos casserole with ground beef, Doritos Chips casserole, easy doritos casserole, easy weeknight dinner, Kid-friendly, taco casserole, Taco Casserole with Doritos

Prep Time 10 minutes minutes

Cook Time 38 minutes minutes

resting time 5 minutes minutes

Total Time 53 minutes minutes

Servings 8 servings

Calories 511kcal

Author Alyssa Rivers

Equipment

• 1 3-quart baking dish or 9 x 13-inch baking dish

Ingredients

• 1 ½ pounds lean ground beef
• 1 cup finely diced onion about half a large onion
• ½ cup finely diced red bell pepper about ⅓ a large pepper
• 1 (10-ounce) can diced tomatoes and chiles
• 1 cup beef broth
• 1 (1-ounce) packet taco seasoning
• 1 cup sour cream
• 3 cups shredded Monterey Jack cheese divided
• 1 (9.25-ounce) bag Nacho Cheese Doritos

Instructions

• Preheat the oven to 350 degrees Fahrenheit. Spray a 3-quart or 9 x 13-inch baking dish with nonstick cooking spray and set aside.
• Add 1 ½ pounds lean ground beef to a large skillet and cook over medium heat for 5-7 minutes, breaking it apart as it cooks until no pink remains. Drain off any grease, then add 1 cup finely diced onion and ½ cup finely diced red bell pepper to the skillet and cook for an additional 3 minutes.
• Stir 1 cup beef broth, 1 (10-ounce) can diced tomatoes and chiles, 1 (1-ounce) packet taco seasoning, and 1 cup sour cream into the meat mixture in the skillet and simmer for 2-3 mintues until it begins to thicken slightly.
• With the bag still sealed, lightly crush 1 (9.25-ounce) bag Nacho Cheese Doritos, then layer half of the chips in the bottom of the prepared casserole dish.
• Sprinkle half of the 3 cups shredded Monterey Jack cheese on top of the chips, then add the meat mixture on top. Add the remaining chips evenly over the top of the meat mixture, followed by the remaining cheese.
• Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for 3-5 minutes, until the cheese is fully melted and bubbling.
• Allow the casserole to sit for 5 minutes before serving with your choice of taco toppings.

Notes

Leftover & Reheating Instructions

• In the Refrigerator: Store in an airtight container or tightly covered for 4–5 days. Note that the chips will soften over time.
• In the Freezer: Not recommended! The chips become soggy. Avoid assembling more than 2 hours ahead of baking for the same reason.
• How to Reheat: Warm the whole casserole in a 350ºF oven for 10–15 minutes, or until it reaches 165ºF. For single servings, heat in the microwave in 30-second bursts or in a toaster oven until hot.

Nutrition

Calories: 511kcal | Carbohydrates: 30g | Protein: 33g | Fat: 30g | Saturated Fat: 14g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 107mg | Sodium: 829mg | Potassium: 556mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1172IU | Vitamin C: 19mg | Calcium: 406mg | Iron: 4mg

More Easy Casserole Recipes

More yum, less fuss, these casseroles are packed with flavor and perfect for busy nights!

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Cowboy Casserole

1 hour

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1 hour 15 minutes

Dinner

Lemon Chicken Casserole

45 minutes

Dinner

Hobo Casserole

2 hours 10 minutes

The secret to my Perfectly Tender London Broil? Let it marinate long enough to tenderize the meat, followed by a quick, high-heat broil that locks in the juiciness to make this meat melt in your mouth!

Ingredients Needed

• Round Steak: Sometimes, grocery stores label round steak as “London broil,” but if they don’t, look for a round steak.

How to Cook London Broil

This London broil recipe is so simple to make and comes together quickly. You’ll impress your family with this decadent, tender piece of meat. Want to take it up a notch? Serve it with my homemade steak sauce for that bold punch!

1. Make Marinade: Prepare the steak marinade by adding soy sauce, lemon juice, olive oil,  Worcestershire sauce, minced garlic,  Italian seasoning, pepper, and salt to a large gallon bag.
2. Marinate: Add the London broil round steak to the resealable plastic bag with the marinade, then marinate for a minimum of 3 hours (or overnight).
3. Broil: Preheat the broiler to HIGH heat. Remove the steak from the marinade, then put it in a baking dish. Discard the marinade. Broil for 5-6 minutes, then flip the round steak and broil for 3-4 minutes. Or until it reaches an internal temperature of 135°F for medium-rare. (Use a meat thermometer to get an accurate read of the temperature.)
4. Let it Rest: Let the steak rest for 5-10 minutes. This will help it stay juicy and cut more easily. Slice against the grain for the most tender bites.

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Tender and Juicy London Broil

London Broil is a budget-friendly, flavor-packed steak that is marinated, and sliced thin for a tender, juicy bite!

Course Dinner, Main Course

Cuisine American

Keyword London Broil, London Broil Recipe, Perfectly Tender London Broil

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Marinate 3 hours or Overnight 3 hours hours

Total Time 3 hours hours 20 minutes minutes

Servings 6 People

Calories 381kcal

Author Alyssa Rivers

Ingredients

• 2 pounds London broil round steak 1-2 inches thick
• ⅓ cup soy sauce
• ⅓ cup lemon juice
• ½ cup olive oil
• ¼ cup Worcestershire sauce
• 1 tablespoon minced garlic
• 2 tablespoons Italian seasoning
• 1 teaspoon pepper
• ½ teaspoon salt

Instructions

• Prepare the steak marinade by adding ⅓ cup soy sauce, ⅓ cup lemon juice, ½ cup olive oil, ¼ cup Worcestershire sauce, 1 tablespoon minced garlic, 2 tablespoons Italian seasoning, 1 teaspoon pepper, and ½ teaspoon salt to a large gallon bag.
• Add the 2 pounds London broil round steak to the bag with the marinade. Marinate for a minimum of 3 hours (or overnight).
• Preheat the broiler to HIGH heat. Remove the steak from the marinade and put it in a baking dish. Discard the marinade.
• Broil for 5-6 minutes, then flip the round steak and continue broiling for 3-4 minutes, or until it reaches an internal temperature of 135°F.
• Let the steak rest for 10 minutes and slice.

Video

Notes

Storing & Reheating Leftovers

• In the Fridge: Let the steak cool, then wrap it tightly in plastic wrap or foil and store it in an airtight container in the refrigerator for up to 3–4 days.
• In the Freezer: After cooling, wrap the steak tightly in plastic or foil, place it in a freezer-safe bag, and freeze for up to 2–3 months.
• Reheating Leftovers: For the best results, reheat in a 350°F oven for 10–15 minutes, or warm the sliced steak in a skillet over medium heat.

Nutrition

Calories: 381kcal | Carbohydrates: 6g | Protein: 37g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Cholesterol: 92mg | Sodium: 1161mg | Potassium: 728mg | Fiber: 1g | Sugar: 2g | Vitamin A: 40IU | Vitamin C: 7mg | Calcium: 80mg | Iron: 5mg

What to Serve With Juicy London Broil

Rolls

1-Hour Rolls

1 hour 3 minutes

Side Dishes

Garlic Butter String Beans

25 minutes

Side Dishes

Dad’s Famous Mashed Potatoes

30 minutes

Salads

Wedge Salad

10 minutes

Okay, hear me out, frozen meatballs in the air fryer are a total game-changer. They come out crispy on the outside, juicy on the inside, and taste like you made them from scratch (but without the effort). I use them ALL the time!

Air Fryer Frozen Meatball Ingredients

• Frozen Meatballs: I like to buy homestyle meatballs or Italian meatballs, depending on what I am using them for.

How to Make Air Fryer Meatballs

You can quickly pop the meatballs straight from the freezer into the air fryer! They are perfect for an appetizer, an after-school snack, or on top of spaghetti for dinner. Here is my tried-and-true method for making the perfect meatball!

1. Arrange: Place half the bag of frozen meatballs into the air fryer basket, then close and air-fry for 10 minutes at 400°F. (Cooking times may vary.)
2. Cooking Meatballs: Shake the basket halfway through so the meatballs cook evenly. *Don’t skip this step! Cook the other half of the meatballs if desired. Enjoy as an appetizer or entree! Serve with your favorite sauce, BBQ, or marinara, or use them in any dish that requires meatballs.

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Air Fryer Frozen Meatballs

The easiest way to make air fryer frozen meatballs! Perfectly crisp on the outside, tender and juicy inside.

Course Appetizer, Dinner

Cuisine Italian American

Keyword air fryer meatballs, Frozen Air Fryer Meatballs, Frozen Meatballs

Prep Time 2 minutes minutes

10 minutes minutes

Total Time 12 minutes minutes

Servings 6

Calories 323kcal

Author Alyssa Rivers

Ingredients

• 1 (26-ounce) bag frozen meatballs

Instructions

• Place half of 1 (26-ounce) bag frozen meatballs into the basket of the air fryer.
• Close the basket and air fry the meatballs for 10 minutes at 400 degrees Fahrenheit.
• Shake the basket halfway through to evenly cook the meatballs.
• Continue to cook for an additional 1-2 minutes if you want your meatballs extra crispy on the outside. Cook the other half of the meatballs if desired.
• Enjoy as an appetizer or entree! Serve with bbq sauce, marinara sauce, on top of spaghetti, or in any recipe that requires meatballs.

Video

Notes

Storing and Reheating

• Storage: Keep leftover meatballs in an airtight container in the fridge for 3–5 days.
• Reheating: Pop them back in the air fryer at 400°F for about 5 minutes.

Nutrition

Calories: 323kcal | Protein: 21g | Fat: 26g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 88mg | Sodium: 69mg | Potassium: 353mg | Vitamin A: 9IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg

More Air Fryer Recipes

Dinner

Perfect Air Fryer Steak

30 minutes

Dinner

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Air Fryer

Crispy Parmesan Air Fryer Chicken Tenders

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Breakfast

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15 minutes

This Mississippi pot roast is melt in your mouth tender, full of rich, incredible flavor, and couldn’t be easier. Just five ingredients and your slow cooker does all the work! It’s a Sunday favorite at our house, and I know you’ll love it too!

Mississippi Pot Roast Ingredients

• Choose a Well-Marbled Roast: A chuck roast with some fat will stay juicy and tender after slow cooking.
• Don’t Skip the Butter: It adds richness to the sauce and helps balance the tang from the peppers.
• Optional Extras: Add extra peppers for more tang or a splash of the pepperoncini juice to the mashed potatoes so they have added flavor.

How to Make Mississippi Pot Roast

If you’re looking for a new Sunday dish, this Mississippi Pot Roast recipe is simple to prep and full of cozy, savory flavors. Just follow the steps below for a fork-tender, delicious dinner your family will rave about!

1. Add Ingredients to Crockpot: Add pork roast to the slow cooker, then sprinkle ranch and au jus gravy mixture packages on top. Top with butter and peppers. 
2. Cook and Shred: Cover with a lid, then cook on LOW for 8 hours. Use two forks to shred the meat gently, so it’s in bite sized, tender pieces. Enjoy with mashed potatoes!

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Mississippi Pot Roast

The easiest slow cooker pot roast! Mississippi Pot Roast is juicy, flavorful, and falls apart with a fork.

Course Dinner

Cuisine American

Keyword mississippi pot roast recipe

Prep Time 5 minutes minutes

Cook Time 8 hours hours

Total Time 8 hours hours 5 minutes minutes

Servings 6 Servings

Calories 480kcal

Author Alyssa Rivers

Ingredients

• 3-4 pounds chuck roast
• 1 (1-ounce) packet ranch seasoning
• 1 (1-ounce) packet au jus gravy mix
• ¼ cup butter sliced
• 8-10 pepperoncini peppers

Instructions

• Place 3-4 pounds chuck roast in the bottom of the slow cooker. Sprinkle 1 (1-ounce) packet ranch seasoning and 1 (1-ounce) packet au jus gravy mix on top of the roast. Top with ¼ cup butter and 8-10 pepperoncini peppers.
• Cover with a lid and cook on LOW for 8 hours.
• Shred with two forks and serve over mashed potatoes or noodles!

Notes

Storage & Reheating

• In the Refrigerator: Once the roast has cooled, place it in an airtight container and store it in the fridge. It will last for about 3-4 days. 
• To Reheat: You can easily warm this up in the microwave just before serving!

Nutrition

Calories: 480kcal | Carbohydrates: 1g | Protein: 44g | Fat: 34g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Trans Fat: 2g | Cholesterol: 177mg | Sodium: 259mg | Potassium: 789mg | Fiber: 0.5g | Sugar: 0.3g | Vitamin A: 311IU | Vitamin C: 11mg | Calcium: 43mg | Iron: 5mg

More Slow Cooker Favorites

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Slow Cooker Beef and Broccoli

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TikTok-viral Crunchwrap Casserole takes Taco Bell’s iconic Crunchwrap Supreme and flips it into a cheesy, crunchy casserole. It takes everything you love about the Crunchwrap and layers it into one big, family sized dish!

Ingredients for Crunchwrap Casserole

• Go Full Taco Bell Mode: For that true fast food flavor, grab Taco Bell queso, taco seasoning, and don’t forget those hot sauce packets stashed in your fridge.
• Spice It Up: Add extras like sliced jalapeños or canned green chiles (just don’t pile on too much, or it won’t hold together).
• Rotel for the Win: Swap fresh tomatoes for well drained Rotel to bring in that perfect mix of diced tomatoes and green chiles.
• Doritos Crunch: You can skip the tostadas and crush in some Nacho Cheese Doritos for a fun, Doritos Locos-style twist.

How to Make Crunchwrap Casserole

Think of this as building one big Crunchwrap instead of several small ones. It’s cheaper and faster than making everyone their own. Just follow the steps below and get ready to dig in!

Beef

1. Cook Beef and Onions: Preheat the oven to 375ºF, then add ground beef to a large 14-inch skillet and brown over medium heat. Once most of the pink is gone, add diced onion and continue to cook for a few more minutes until no pink remains, about 7-10 minutes total. 
2. Add Seasoning: Drain the grease before adding taco seasoning and water. Reduce the heat to medium-low and cook for 2-3 minutes until thickened. 

Crunchwrap Casserole Layering

3. Grease Pan: Meanwhile, use about half the melted butter to brush the sides and bottom of a 9 x 13-inch baking dish before laying 4-5 of the flour tortillas on it. Lay them out so they overlap each other and hang over the sides. Then, place a tortilla on the bottom of the pan to cover any holes or gaps. This keeps all the layers together and prevents leaks.
4. Layer: Spread shredded cheddar cheese evenly over the tortillas, followed by diced tomatoes and sour cream. Spread the sour cream as evenly as possible; using a squeeze bottle or plastic bag helps.

5. Add Tostada Shells: Layer shells evenly over the sour cream, breaking them as needed to fill any gaps. 
6. Add the Beef: Spread the beef mixture evenly over the tostada shells. 
7. Add Nacho Cheese: Spread the nacho cheese evenly over the beef. Then, lay the remaining tortilla on top and fold the hanging tortillas over, pressing them down to eliminate any gaps.
8. Butter, Bake, and Serve: Brush the top with the remaining half of the melted butter, then bake for 20-25 minutes, or until the top tortillas are golden brown. Let the casserole sit for about 5 minutes before flipping it onto a large cutting board. Top with lettuce, diced tomatoes, sour cream, guacamole, and hot sauce as desired. Serve immediately for the best crunchy crunchwrap casserole experience!

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Crunchwrap Supreme Casserole

A TikTok-viral twist on Taco Bell’s Crunchwrap Supreme! This cheesy, crunchy casserole layers all your Tex-Mex favorites into one easy, family-sized dish.

Course Dinner, entree, lunch, Main Course, main dish

Cuisine American, Mexican, Mexican American, Tex Mex, texmex

Keyword copycat crunchwrap, crunchwrap casserole, crunchwrap casserole recipe, crunchwrap supreme, crunchwrap supreme recipe, taco bell crunchwrap, taco bell crunchwrap casserole, taco bell crunchwrap casserole recipe, viral crunchwrap casserole

Prep Time 25 minutes minutes

Cook Time 45 minutes minutes

resting time 5 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 6 servings

Calories 609kcal

Author Alyssa Rivers

Equipment

• 1 9 x 13-inch baking dish

Ingredients

• 1 pound lean ground beef
• ⅔ cup diced onion about half a medium onion
• 1 (1-ounce) packet taco seasoning
• ⅓ cup water
• 3 tablespoons melted salted butter
• 8 large flour tortillas burrito sized tortillas
• 2 cups shredded cheddar cheese optional
• 1 ½ cups deseeded, diced tomatoes about 3 Roma tomaties, additional for topping
• 1 cup sour cream additional for topping
• 6 tostada shells more if needed
• 1 (15-ounce) jar nacho cheese sauce
• 1 cup shredded lettuce

Instructions

• Preheat the oven to 375 degrees Fahrenheit.
• Add 1 pound lean ground beef to a large 14-inch skillet and brown over medium heat. Add ⅔ cup diced onion once most of the pink is gone and continue to cook for a few more minutes until no pink remains, about 7-10 minutes total.
• Drain the grease before adding 1 (1-ounce) packet taco seasoning and ⅓ cup water. Reduce the heat to medium-low and cook for 2-3 minutes until thickened.
• Meanwhile, use about half of the 3 tablespoons melted salted butter to brush the sides and bottom of a 9 x 13-inch baking dish before laying 4-5 of the 8 large flour tortillas on it. Lay the tortillas out so they overlap each other and hang over the sides, then place a tortilla on the bottom of the pan to cover any holes or gaps.
• Spread 2 cups shredded cheddar cheese evenly over the tortillas, followed by 1 ½ cups deseeded, diced tomatoes, and 1 cup sour cream. Spread the sour cream as evenly as possible; using a squeeze bottle or plastic bag helps.
• Layer 6 tostada shells evenly over the sour cream, breaking them as needed to fill any gaps.
• Spread the beef mixture over the tostada shells, then evenly spread 1 (15-ounce) jar nacho cheese sauce over the beef.
• Lay the remaining 1-2 tortillas over the beef and cheese, then fold the hanging tortillas over, pressing them down to eliminate any gaps. Brush the top with the remaining half of the melted butter. Bake for 20-25 minutes, or until the top tortillas are golden brown.
• Let the casserole sit for about 5 minutes before inverting it onto a large cutting board. Top with 1 cup shredded lettuce, diced tomatoes, sour cream, guacamole, and hot sauce as desired. Serve immediately for the best crunchy crunchwrap experience!

Notes

• • Make Ahead: Not ideal to bake in advance, but you can prep the filling (beef, cheese, toppings) up to 24 hours ahead and assemble before baking.
  • Storing Leftovers: Store in an airtight container in the fridge for 3–4 days.
  • Reheating:  Warm in the air fryer at 350ºF, or microwave portions for 30–45 seconds. It won’t be as crunchy, but it still tastes amazing.

Nutrition

Calories: 609kcal | Carbohydrates: 39g | Protein: 31g | Fat: 37g | Saturated Fat: 19g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 122mg | Sodium: 1143mg | Potassium: 560mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1606IU | Vitamin C: 9mg | Calcium: 395mg | Iron: 4mg

More Mexican Casserole Recipes

Love this Crunchwrap casserole? You’ll want to try more fun Mexican bake dishes! They are easy to make, full of bold taste, and perfect for a weeknight meal or a big family dinner. Grab some cheese, spice, and beans, and watch them disappear fast!

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Jalapeño Popper Casserole

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Do you like your chili with beans or without? This authentic Texas chili keeps it classic. Just bold, tender chuck roast, without beans. It has a rich, smoky flavor in every bite.

Texas Chili Ingredients

• Beef Chuck Roast: Pick a well-marbled cut. The fat melts as it cooks for a rich flavor. Evenly cut cubes mean even cooking.
• Onion & Jalapeño: Dice them finely so they soften and melt into the chili base. For less heat, swap jalapeños with green bell peppers.
• Brown Sugar & Cocoa Powder: These balance out the spice and acidity. Don’t worry, they won’t make the chili taste sweet, just complex.

How to Make Texas Chili

The magic of this Texas chili recipe comes from layering flavors step by step, starting with a good sear on the beef and ending with a slow simmer that ties everything together. Here’s how to make it happen:

1. Prep: Heat olive oil in a heavy-bottomed pot or large Dutch oven over medium-high heat. Season the chuck roast with salt and pepper.
2. Sear the Meat: Add the beef in batches, browning the meat on all sides. Allow about 5-6 minutes per batch, then remove the browned meat and set it aside.
3. Sauté the Veggies: To the same pot, add diced yellow onion, jalapeño peppers, and minced garlic. Cook, stirring occasionally until softened. About 4-5 minutes.
4. Add the Spices: Add chili powder, smoked paprika, cumin, brown sugar, dried oregano, coriander, cocoa powder, chopped chipotles in adobo, and tomato paste. Stir to combine.
5. Heat Beef, Tomatoes, and Broth: Add the beef back to the pot, then add crushed tomatoes and beef broth. Stir to combine.
6. Simmer: Bring to a boil, then reduce the heat to low. Cover the pot and simmer for 2-3 hours. Stir occasionally, until the meat is tender and the Texas chili has thickened. If the chili gets too thick, add more broth as needed.

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Texas Chili

My classic Texas chili is all about tender beef, smoky spices, and a rich, hearty sauce. No beans, just bold, meaty flavor that wins every time.

Course Dinner, Main Course

Cuisine American, Tex Mex

Keyword authentic texas chili, no bean chili, no bean Texas chili, Texas Chili, texas chili recipe, texas red

Prep Time 20 minutes minutes

Cook Time 3 hours hours

Total Time 3 hours hours 20 minutes minutes

Servings 6 servings

Calories 253kcal

Author Alyssa Rivers

Ingredients

• 2 ½ – 3 pounds chuck roast cut into ½-inch cubes
• 2 teaspoons salt more or less to taste
• 1 teaspoon pepper more or less to taste
• 3 tablespoons olive oil
• 1 large diced yellow onion
• 2 jalapeno peppers, seeded and diced
• 6 minced garlic cloves
• 2 tablespoons chili powder
• 1 tablespoon smoked paprika
• 1 tablespoon cumin
• 1 tablespoon brown sugar
• 2 teaspoons dried oregano
• 1 teaspoon coriander
• ½ tablespoon cocoa powder
• 2 chopped chipotles in adobo
• 1 tablespoon tomato paste
• 1 (28-ounce) can crushed tomatoes
• 4 cups beef broth

Instructions

• Heat 3 tablespoons olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Season 2 ½ – 3 pounds chuck roast cut into ½-inch cubes with 2 teaspoons salt and 1 teaspoon pepper.
• Add the beef in batches, browning the meat on all sides. 5-6 minutes per batch. Remove the browned meat and set aside.
• To the same pot, add 1 large diced yellow onion, 2 jalapeno peppers, seeded and diced, and 6 minced garlic cloves. Cook, stirring occasionally until softened; this will take 4-5 minutes.
• Add 2 tablespoons chili powder, 1 tablespoon smoked paprika, 1 tablespoon cumin, 1 tablespoon brown sugar, 2 teaspoons dried oregano, 1 teaspoon coriander, ½ tablespoon cocoa powder, 2 chopped chipotles in adobo, and 1 tablespoon tomato paste. Stir to combine.
• Add the beef back to the pot, then add 1 (28-ounce) can crushed tomatoesand 4 cups beef broth. Stir to combine.
• Bring to a boil, then reduce the heat to low. Cover the pot and simmer for 2-3 hours, stirring occasionally, until the meat is tender and the chili has thickened. If the chili gets too thick, add more broth as needed.

Notes

Storing Leftovers

• Refrigerator: Store in an airtight container for 4–5 days.
• Freezer: Freeze in an airtight container for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheating: Warm on the stovetop or in the microwave until hot and simmering. If it’s too thick, stir in a splash of broth or water.

Nutrition

Serving: 6g | Calories: 253kcal | Carbohydrates: 9g | Protein: 18g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 1502mg | Potassium: 544mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1494IU | Vitamin C: 9mg | Calcium: 71mg | Iron: 4mg

More Warm, Cozy Chili Recipes

Dinner

Crockpot Buffalo Chicken Chili

6 hours 10 minutes

Breakfast

Breakfast Chili

1 hour 20 minutes

Dinner

Best Pumpkin Chili

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Dinner

Crack Chicken Chili

6 hours 10 minutes

Slow cooker barbacoa beef simmers all day in smoky chipotle, tangy lime, and warm spices until it falls apart. It’s perfect for tacos, burritos, bowls, or nachos, all with that taquería-style flavor at home.

Barbacoa Beef Ingredients

How to Make Slow Cooker Barbacoa Beef

Taking the time to get that perfect sear and then cooking low and slow all day pays off big with the most tender, delicious beef barbacoa recipe. Serve this beef barbacoa in tacos, burritos, nachos, quesadillas, the possibilities are endless.

1. Sear the Beef: Cut the beef chuck roast into 2 or 3 large pieces. In a large skillet over medium-high heat, add the vegetable oil and sear the meat on each side, then transfer it to the crockpot.
2. Blend: In a food processor or blender, combine adobo chilies, beef broth, garlic, cumin, oregano, salt, pepper, cloves, and lime juice. Pulse or blend until smooth, then pour the mixture over the meat.
3. Cook and Shred: Cover with a lid and then cook on LOW for 8-9 hours or HIGH for 6 hours. Shred the meat with two forks and serve in a tortilla. Garnish with fresh cilantro, chopped red onion, and lime wedges.

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Slow Cooker Barbacoa Beef

Barbacoa beef that slow cooks to perfection is fall-apart tender, full of flavor, and ready for tacos, burritos, or bowls.

Course Dinner, Main Course

Cuisine American, Mexican

Keyword barbacoa, barbacoa beef, crockpot barbacoa beef, slow cooker barbacoa beef recipe

Prep Time 10 minutes minutes

Cook Time 8 hours hours

Total Time 8 hours hours 10 minutes minutes

Servings 8 people

Calories 403kcal

Author Alyssa Rivers

Ingredients

• 4 pounds chuck roast
• 2 tablespoons vegetable oil
• 3 – 4 chipotle peppers in adobo
• 1 cup beef broth
• 4 teaspoons minced garlic
• 1 ½ tablespoons ground cumin
• 1 tablespoon dried oregano
• 2 teaspoons salt
• ½ teaspoon ground black pepper
• ¼ teaspoon ground cloves
• 2 tablespoons fresh lime juice

Instructions

• Cut 4 pounds chuck roast into 2-3 pieces. In a large skillet over medium-high heat, add 2 tablespoons vegetable oil and sear the beef on each side. Transfer to your slow cooker.
• In a food processor, add 3 – 4 chipotle peppers in adobo, 1 cup beef broth, 4 teaspoons minced garlic, 1 ½ tablespoons ground cumin, 1 tablespoon dried oregano, 2 teaspoons salt, ½ teaspoon ground black pepper, ¼ teaspoon ground cloves, and 2 tablespoons fresh lime juice. Pulse until blended and pour on top of the meat.
• Cook on low for 8-9 hours or high for 6 hours. Shred the meat with two forks and turn on warm.

Video

Notes

Storing & Reheating Instructions

• In the Refrigerator: Store leftovers in an airtight container in the fridge for up to 5 days.
• In the Freezer: Place in a freezer-safe container and store for up to 3 months.
• To Reheat: Microwave the beef barbacoa until it is heated through.

Nutrition

Calories: 403kcal | Carbohydrates: 4g | Protein: 48g | Fat: 21g | Saturated Fat: 9g | Cholesterol: 141mg | Sodium: 706mg | Potassium: 807mg | Fiber: 2g | Sugar: 1g | Vitamin A: 681IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 6mg

More Mexican-Inspired Recipes

If you’re looking for more delicious Mexican dishes like my shrimp skillet, yummy street tacos, and Mexican chicken corn chowder, you’ve come to the right place! Make these tasty recipes and let me know your favorites!

Dinner

Slow-Cooked Beef Birria Ramen

4 hours 45 minutes

Dinner

Instant Pot Salsa Verde Chicken Tacos

30 minutes

Dinner

Grilled Spicy Blackened Salmon Tacos with Pineapple Avocado Salsa

25 minutes

Dinner

Turkey Taco Stuffed Avocados

15 minutes

Why is it called “dirty” rice? The rice gets brown as it cooks with meat, Cajun spices, and the holy trinity of Cajun cooking: onion, bell pepper, and celery. My version combines ground pork and beef for a flavorful twist on this Louisiana classic!

Dirty Rice Ingredients

• Protein: For a lighter option, use ground turkey instead of beef and pork.
• Add Some Kick! Spice it up by adding some cayenne pepper before simmering. Or top with some hot sauce when serving.

How to Make Cajun Dirty Rice

There is something so comforting about making Dirty rice. I LOVE Cajun seasonings, and this Cajun rice recipe is one of my favorites. It’s fast, simple, super budget-friendly, and a great way to use up leftover rice!

1. Cook Meat: In a large pot, cook and crumble the ground beef and pork on medium-high heat until no longer pink.
2. Add Vegetables & Seasonings: Add in the onion, bell pepper, celery, garlic, Cajun seasoning, and salt and black pepper to taste. Cook until they start to soften.
3. Rice & Broth: Add the white rice and beef broth. Bring to a boil and reduce the heat to low.
4. Cover & Simmer: Cover and let it simmer for 20 minutes or until the rice is tender. Fluff, stir, and serve alongside my yummy hush puppies!

Print

Dirty Rice

My classic Cajun dirty rice is packed with bold spices, ground pork and beef, and the holy trinity of onion, bell pepper, and celery.

Course Side Dish

Cuisine American

Keyword dirty rice, dirty rice recipe

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 6 people

Calories 361kcal

Author Alyssa Rivers

Ingredients

• ½ pound ground beef
• ½ pound ground pork
• 1 small diced onion about ½ cup
• 1 diced green bell pepper about 1 cup
• 2 stalks diced celery about 1 cup
• 3 garlic cloves, minced
• 1 tablespoon Cajun Seasoning
• 1 ½ cups long-grain rice uncooked
• 3 ½ cups beef broth
• salt to taste

Instructions

• In a large pot, cook and crumble ½ pound ground beef and ½ pound ground pork until no longer pink.
• Add 1 small diced onion, 1 diced green bell pepper, 2 stalks diced celery, 3 garlic cloves, minced, 1 tablespoon Cajun Seasoning, and salt to taste. Cook until they start to soften.
• Add 1 ½ cups long-grain rice and 3 ½ cups beef broth. Bring to a boil and reduce the heat to low. Cover and let simmer for 20 minutes or until rice is tender. Fluff and serve.

Notes

Storage and Reheat Instructions

• Refrigerator: Store rice in an airtight container in the fridge. It will keep for 5–6 days.
• Freezer: Cool rice completely, then transfer to a sealed freezer bag or container labeled with the date. Freeze for up to 3 months.
• Reheat: Thaw rice in the fridge overnight before reheating. Warm it in the microwave, stirring occasionally, until heated through. You can also reheat on the stove over medium heat until warm.

Nutrition

Calories: 361kcal | Carbohydrates: 41g | Protein: 19g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 52mg | Sodium: 582mg | Potassium: 478mg | Fiber: 2g | Sugar: 1g | Vitamin A: 711IU | Vitamin C: 18mg | Calcium: 47mg | Iron: 2mg

More Cajun Recipes To Try

If you love Cajun flavor in this dirty rice, then try my Cajun baked cod, Cajun shrimp, and Grilled lobster tails! Here are a few more Cajun recipes to try!

Dinner

Cajun Shrimp and Sausage Vegetable Sheet Pan

20 minutes

Dinner

Chili’s Copycat Cajun Chicken Pasta

30 minutes

Dinner

Blackened Cajun Shrimp Tacos with Avocado Salsa

18 minutes

Dinner

Cajun Garlic Shrimp and Grits

35 minutes

American Goulash is my kind of comfort food! It’s rich, savory, and full of that cozy, tomato-y goodness. It’s hearty, easy to make, and one bite will have you hooked just like my family is!

How To Make American Goulash

Making this classic American goulash recipe couldn’t be easier. Cook the beef and onion, and then throw everything together and let it simmer. You’ll have time to make my 1-hour rolls and green goddess salad to have on the side.

1. Brown the Meat: Add 2 pounds of ground beef to a large stockpot over medium high heat. Cook and brown the beef for 7-8 minutes. Remove the meat from the pot and drain, leaving about 1-2 tablespoons of grease in the pot.
2. Cook the Onion: Add diced onion and cook for about 5 minutes over medium heat until tender. Add minced garlic and cook for 1 minute.
3. Make Soup Base: Return the cooked beef to the pot. Add water, beef base, tomato sauce, diced tomatoes, soy sauce, Italian seasoning, seasoned salt, paprika, black pepper, and bay leaves. Stir to combine, then bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 20 minutes.
4. Add Noodles & Simmer: Stir in uncooked noodles. Cover and simmer for 15-20 minutes, or until al dente. Stir occasionally to prevent the noodles from sticking to the bottom. Just before serving, stir in cheese. Garnish your goulash with fresh chopped Italian parsley on top before serving!

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Classic American Goulash

Cozy, hearty, and full of flavor, this American Goulash combines tender pasta, seasoned ground beef, and a rich tomato sauce for the ultimate one-pot comfort food.

Course Dinner

Cuisine American

Keyword american goulash, american goulash recipe, goulash

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Servings 8 Servings

Calories 481kcal

Author Alyssa Rivers

Ingredients

• 2 pounds ground beef
• 1 large diced onion
• 4 cloves minced garlic
• 3 cups water
• 1 tablespoon beef base or bouillon
• 2 (15-ounce) cans tomato sauce
• 2 (15-ounce) cans diced tomatoes (one petite diced)
• 3 tablespoons soy sauce
• 2 tablespoons Italian seasoning
• 1 tablespoon seasoned salt
• 2 teaspoons paprika
• ½ teaspoon black pepper
• 3 bay leaves
• 2 cups elbow macaroni noodles uncooked
• 1 cup shredded cheddar cheese
• fresh chopped Italian parsley for garnish

Instructions

• Add 2 pounds ground beef to a large stockpot over medium-high heat. Cook and brown the beef for 7-8 minutes. Remove the meat from the pot and drain, leaving about 1-2 tablespoons of grease in the pot.
• Add 1 large diced onion and cook for about 5 minutes over medium heat until tender. Add 4 cloves minced garlic and cook for 1 minute.
• Return the cooked beef to the pot. Add 3 cups water, 1 tablespoon beef base, 2 (15-ounce) cans tomato sauce, 2 (15-ounce) cans diced tomatoes, 3 tablespoons soy sauce, 2 tablespoons Italian seasoning, 1 tablespoon seasoned salt, 2 teaspoons paprika, ½ teaspoon black pepper, and 3 bay leaves. Stir to combine, then bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 20 minutes.
• Stir in 2 cups elbow macaroni noodles. Cover and simmer for 15-20 minutes, or until al dente. Stir occasionally to prevent the noodles from sticking to the bottom.
• Just before serving, stir in 1 cup shredded cheddar cheese. Garnish with fresh chopped Italian parsley on top before serving!

Video

Notes

Leftovers

• Fridge: Store cooled goulash in an airtight container for 3–4 days.
• Freezer: Freeze in a labeled, airtight container or bag for up to 3 months.
• Reheat: From fridge—warm on stove or microwave in 1–2 min intervals. From freezer—thaw overnight, then reheat on stove.

Nutrition

Calories: 481kcal | Carbohydrates: 47g | Protein: 33g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 88mg | Sodium: 1607mg | Potassium: 456mg | Fiber: 2g | Sugar: 1g | Vitamin A: 414IU | Vitamin C: 2mg | Calcium: 148mg | Iron: 4mg

More Hearty Soups to Try

When it gets cold outside, I love making a big pot of soup! It warms my soul as well as my heart! Here are some of my favorites!

Dinner

Hungarian Goulash

1 hour 28 minutes

Soup

Best Ever Beef and Cabbage Soup

1 hour 15 minutes

Soup

Slow Cooker Pasta e Fagioli Soup

7 hours 10 minutes

Soup

The BEST Vegetable Beef Soup

45 minutes

You guys are obsessed with my Korean Ground Beef rice bowls, so I decided I needed a noodle version. Tender beef, savory goodness, and those irresistible Korean flavors all wrapped up in one slurp-worthy Korean Beef Noodle dish.

Korean Beef Noodles Ingredients

• Noodles: Use your favorite noodles! Spaghetti, ramen, or rice linguini noodles work great in this recipe.
• Ground Beef: I prefer lean ground beef, but if you don’t use lean, be sure to drain any excess oil before adding the sauce.
• Cornstarch: Whisk the cornstarch well so it dissolves in the sauce. This helps thicken the sauce so it sticks to the noodles!
• Vegetables: Add in any veggies you want! Cook or stir fry the veggies before tossing them into the noodles. I like to add broccoli, bell peppers, or shredded carrots!
• Add More Heat: If you love spice, add extra red pepper flakes or a drizzle of sriracha sauce.

How to Make Korean Beef Noodles

Making this Korean Beef Noodle recipe is so easy! Simply cook the beef in the sauce, then toss in the cooked noodles. In no time, you’ll have a delicious meal.

1. Cook the Noodles: Boil the linguine noodles al dente according to the package instructions. Drain the noodles and set aside.
2. Cook the Beef: In a large skillet, add the ground beef over medium-high heat. Cook and crumble the meat for 5-7 minutes, or until no longer pink. Stir in the minced garlic and cook for 1 minute.
3. Add the Sauce: In a small bowl, whisk together the brown sugar,  soy sauce, sesame oil, ground ginger, crushed red pepper flakes, black pepper, and cornstarch. Pour the sauce mixture over the ground beef and simmer for 1-2 minutes.
4. Coat the Noodles: Add the cooked noodles to the meat mixture and toss to combine. Garnish with sliced green onions and sesame seeds for garnish.

Print

Korean Beef Noodles

Korean Beef Noodles are fast, easy, and perfect for those ‘what’s for dinner?’ nights!

Course Dinner

Cuisine American, korean american

Keyword easy korean beef noodles, korean beef noodles recipe

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4 Servings

Calories 540kcal

Author Alyssa Rivers

Ingredients

• 8 ounces linguine noodles
• 1 pound lean ground beef
• 3 cloves minced garlic
• ½ cup packed brown sugar
• ½ cup soy sauce
• 1 tablespoon sesame oil
• ½ teaspoon ground ginger
• ½ teaspoon crushed red pepper flakes
• ½ teaspoon black pepper
• 2 tablespoons cornstarch
• sliced green onions and sesame seeds for garnish

Instructions

• Boil 8 ounces linguine noodles al dente according to the package instructions. Drain the noodles and set aside.
• In a large skillet, add 1 pound lean ground beef over medium-high heat. Cook and crumble the meat for 5-7 minutes, or until no longer pink. Stir in 3 cloves minced garlic and cook for 1 minute.
• In a small bowl, whisk together ½ cup packed brown sugar, ½ cup soy sauce, 1 tablespoon sesame oil, ½ teaspoon ground ginger, ½ teaspoon crushed red pepper flakes, ½ teaspoon black pepper, and 2 tablespoons cornstarch. Pour the sauce mixture over the ground beef and simmer for 1-2 minutes.
• Add the cooked noodles to the meat mixture and toss to combine. Garnish with sliced green onions and sesame seeds.

Notes

Leftover Instructions

• • In the Refrigerator: These Korean beef noodles will stay good in your fridge for about 3-4 days in an airtight container. 

• • To Reheat: Pop leftovers in the microwave for a minute or two. Another great way is to reheat them in a pan on the stove. Just warm them over medium heat, stirring occasionally.

Nutrition

Calories: 540kcal | Carbohydrates: 76g | Protein: 35g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 70mg | Sodium: 1238mg | Potassium: 688mg | Fiber: 2g | Sugar: 28g | Vitamin A: 76IU | Vitamin C: 1mg | Calcium: 61mg | Iron: 4mg

More Korean-Inspired Recipes

If you loved these Korean beef noodles as much as I did, then I know you won’t be able to get enough of these other Korean recipes. Like my Korean Fried Chicken or Korean Beef Bulgogi, here are a few more to try:

Beef

Korean Ground Beef Stir Fry

20 minutes

Dinner

Slow Cooker Korean Beef

4 hours 10 minutes

Dinner

Korean Beef Lettuce Wraps

25 minutes

Asian

Korean Short Ribs

8 hours 20 minutes