Instant Pot Pinto Bean Stew

A simple delicious recipe for  Instant Pot Pinto Bean Stew made with dry pinto beans, yams, corn, and poblanos. A hearty, flavorful and vegan-adaptable weeknight dinner (requires 8-hour soaking time)! Wholesome, hearty and flavorful this Instant Pot P…

Instant Pot Pinto Bean Stew using dry beans with corn, yams, and poblanos. A vegan-adaptable soup that only takes 15 minutes of hands-on time. #instantpotrecipe, #vegansoup #veganstew #pintobeanstew

A simple delicious recipe for  Instant Pot Pinto Bean Stew made with dry pinto beans, yams, corn, and poblanos. A hearty, flavorful and vegan-adaptable weeknight dinner (requires 8-hour soaking time)! Wholesome, hearty and flavorful this Instant Pot Pinto Bean Stew is quick to throw to together and perfect for fall and winter weeknight dinners.  Put...

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Instant Pot Butternut Risotto with Leeks

A quick and easy weeknight recipe for Butternut Risotto with Leeks and Spinach made with very little fuss, in your Instant Pot pressure cooker. Vegan-adaptable and Gluten-free.  This Instant Pot Butternut Risotto is perfect for cozy fall nights when t…

Cozy up with a comforting bowl of Butternut Risotto with Leeks and Spinach made with very little fuss, in your Instant Pot pressure cooker. Vegan-adaptable and Gluten-free. #butternut #butternutrisotto #instantpot #vegan

A quick and easy weeknight recipe for Butternut Risotto with Leeks and Spinach made with very little fuss, in your Instant Pot pressure cooker. Vegan-adaptable and Gluten-free.  This Instant Pot Butternut Risotto is perfect for cozy fall nights when time is limited. It requires only 15 minutes of hands-on time before letting the Instant Pot...

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Coconut Corn Chowder with Leeks

Cozy up with a bowl of  Coconut Corn Chowder with Leeks- a simple, comforting meal that can be made in under 30 minutes. Vegan and Gluten-free! This vegan Corn Chowder is so warm and comforting, you’ll want to make it all winter long.  It’…

Cozy up with a bowl of this Coconut Corn Chowder with Leeks- a simple, comforting meal that can be made in under 30 minutes. Vegan and Gluten-free! #cornchowder #vegancornchowder #vegansoup

Cozy up with a bowl of  Coconut Corn Chowder with Leeks- a simple, comforting meal that can be made in under 30 minutes. Vegan and Gluten-free! This vegan Corn Chowder is so warm and comforting, you’ll want to make it all winter long.  It’s made with melted leeks and coconut milk and if you are...

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Curried Zucchini Soup

Curried Zucchini soup made with fresh ginger, jalapeño and mint.  Quick, easy and deeply satisfying, this vegan-adaptable soup can be served hot or chilled.   Velvety zucchini soup gets a lovely hit from the synergy of ginger, jalapeno and mint, delig…

Curried Zucchini Soup with ginger and mint. A fast and easy vegan-adaptable soup that is healthy and flavorful. #zucchini #curriedzucchinisoup

Curried Zucchini soup made with fresh ginger, jalapeño and mint.  Quick, easy and deeply satisfying, this vegan-adaptable soup can be served hot or chilled.   Velvety zucchini soup gets a lovely hit from the synergy of ginger, jalapeno and mint, delighting your palate with a touch of tangy heat and a smooth creamy texture.   Even...

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Cajun Sausage and Rice Skillet

Hello, new favorite! I think of this Cajun Sausage and Rice Skillet kind of like “jambalaya light”. It has similar flavors and ingredients as jambalaya, but it’s a slightly scaled back, simplified version, perfect for quick weeknight dinner. And the best part? The leftovers are SO GOOD. So feel free to add this tasty skillet […]

The post Cajun Sausage and Rice Skillet appeared first on Budget Bytes.

Hello, new favorite! I think of this Cajun Sausage and Rice Skillet kind of like “jambalaya light”. It has similar flavors and ingredients as jambalaya, but it’s a slightly scaled back, simplified version, perfect for quick weeknight dinner. And the best part? The leftovers are SO GOOD. So feel free to add this tasty skillet to your meal prep rotation!

Cajun Sausage and Rice in the skillet with a wooden spoon and lid half on

What Kind of Sausage Do I Use?

To make this skillet meal taste the best, try to find Andouille sausage, which is a smoked pork sausage commonly used in Louisiana cooking. If you can’t find any in your area (I’m not sure how readily available this is outside the southern U.S.), you can use any smoked sausage in its place. If you want to go so far as to special order some to get the full experience, check out the selection from Cajungrocer.com

Is Cajun Sausage and Rice Spicy?

It can be, depending on the ingredients you use. I used a “medium” heat Andouille sausage, which had a good amount of spicy heat, as well as a little cayenne pepper in my Cajun seasoning blend. If you want to make this dish mild, make sure to get a non-spicy smoked sausage, and you can skip the cayenne pepper in the spices listed in the recipe. 

Can I Use Store Bought Cajun Seasoning?

The recipe below includes a half batch of my homemade Cajun seasoning, minus the salt because the other ingredients in the skillet contained enough salt that I didn’t need to add more. The total amount of spices used is about 1 tablespoon. If you’d like to use a store bought Cajun seasoning blend, first check to see how much salt it contains. Many store bought Cajun seasoning blends contain a lot of salt and are used more like a seasoning salt, or table seasoning, and probably will not work well for this recipe. If the blend you have is mostly just herbs and spices, I would use about 1 Tbsp for this recipe.

Can I Use Brown Rice?

Brown rice requires more liquid and a much longer cook time than white rice, so you will need to take these into account if you attempt to substitute brown rice for the white rice in this recipe. While I haven’t tested a brown rice version, I would probably add at least another cup of chicken broth and increase the simmer time to closer to 40 minutes.

Side view of a skillet full of Cajun Sausage and Rice

 
Side view of a skillet full of Cajun Sausage and Rice

Cajun Sausage and Rice Skillet

This easy Cajun Sausage and Rice Skillet is the perfect easy and filling weeknight dinner, packed with plenty of smoky-spicy flavor!
Total Cost $7.21 recipe / $1.80 serving
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 1.5 cups each
Calories 547.75kcal
Author Beth - Budget Bytes

Ingredients

  • 14 oz. Andouille sausage* $3.99
  • 1 Tbsp cooking oil $0.04
  • 1 bell pepper $0.89
  • 1 tsp smoked paprika $0.10
  • 1/2 tsp dried oregano $0.05
  • 1/2 tsp dried thyme $0.05
  • 1/4 tsp garlic powder $0.02
  • 1/4 tsp onion powder $0.02
  • 1/8 tsp cayenne pepper $0.02
  • 1/8 tsp freshly cracked black pepper $0.01
  • 1 15oz. can fire roasted diced tomatoes $1.00
  • 1 cup long grain white rice $0.62
  • 1.5 cups chicken broth $0.20
  • 2 green onions, sliced $0.20

Instructions

  • Slice the sausage into ¼-½ inch thick slices. Add the sausage and cooking oil to a deep skillet or Dutch oven and sauté over medium heat until the sausage is well browned. Don't worry if the sausage begins to brown on the bottom of the skillet. That's extra flavor that will cook into the rice later.
  • While the sausage is cooking, dice the bell pepper. Once the sausage is browned, add the bell pepper to the skillet and continue to sauté for about one more minute.
  • Add the spices (smoked paprika, oregano, thyme, garlic powder, onion powder, cayenne, and black pepper) to the skillet with the sausage and bell pepper and continue to sauté for one minute more to toast the spices.
  • Add the fire roasted diced tomatoes (with juices), rice, and chicken broth to the skillet. Stir to combine and dissolve any browned bits off the bottom of the skillet.
  • Place a lid on the skillet, turn the heat up to medium-high, and allow the broth to come to a full boil. Once it reaches a boil, turn the heat down to low and let the skillet simmer for 20 minutes. After 20 minutes, remove the skillet from the heat and let it rest, with the lid on, for an additional 5 minutes.
  • After the skillet has rested, remove the lid, and fold the sausage and rice to redistribute the rice and sausage throughout. Top with sliced green onions and serve!

Notes

*If you can not find Andouille in your area, use any smoked pork sausage.

Nutrition

Serving: 1.5cups | Calories: 547.75kcal | Carbohydrates: 50.8g | Protein: 22.23g | Fat: 28.8g | Sodium: 1328.93mg | Fiber: 4.15g

Overhead view of a bowl full of Cajun Sausage and Rice with a black fork in the side

How to Make Cajun Sausage and Rice Skillet – Step by Step Photos

Andouille sausage package

This is the Andouille sausage that I used. Andouille may not be readily available in all areas, so if you can’t find any, just try to get a smoked pork sausage of some sort instead. You really want that smoky flavor!

Sautéed Andouille in the skillet

Slice the Andouille into medallions and add to a skillet with a tablespoon of cooking oil. Sauté over medium heat until the sausage is well browned. Don’t worry if the bottom of the skillet turns brown. That’s just extra flavor that will soak into the rice later!

Bell pepper and spices added to the skillet

While the sausage is browning, dice one bell pepper. Add it to the skillet and continue to sauté for about a minute. Then add the Cajun seasoning: 1 tsp smoked paprika, ½ tsp dried oregano, ½ tsp dried thyme, ¼ tsp garlic powder, ¼ tsp onion powder, ⅛ tsp cayenne pepper, and ⅛ tsp freshly cracked black pepper. Continue to sauté the spices for another minute.

Tomatoes, rice, and broth added to the skillet

Next, add one 15oz. can fire roasted diced tomatoes (with juices), 1 cup long grain white rice, and 1.5 cups chicken broth to the skillet. Stir to combine and dissolve those browned bits off the bottom of the skillet.

Skillet ready to simmer

Once everything is combined, place a lid on the skillet, turn the heat up to medium-high, and allow the broth to come up to a boil. Once it reaches a boil, turn the heat down to low and let the skillet simmer for 20 minutes. (Pictured: before simmering)

Simmered sausage and rice skillet

After simmering for 20 minutes, remove it from the heat and let it rest for an additional five minutes (with the lid on). After resting, it will look like the photo above.

Stirred Cajun Sausage and Rice Skillet

Fold everything together to redistribute the sausage, rice, and bell peppers. OMG it looks so good at this point I just want to dive in!

Finished Cajun Sausage and Rice Skillet with green onions

Top the skillet with sliced green onions and serve! It’s rich, spicy, smoky, and all around DELICIOUS.

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Simple Tomato Soup

This recipe for Tomato Soup is simple and easy and can be made in under 30 minutes. It’s cozy, comforting, and perfect for bridging the season between summer and fall. Vegan-adaptable.  For the last month, this Simple Tomato Soup has become a we…

Homemade Tomato Soup made with fresh or canned tomatoes, made in under 30 minutes. Creamy, easy and Vegan-adaptable! #tomatosoup

This recipe for Tomato Soup is simple and easy and can be made in under 30 minutes. It’s cozy, comforting, and perfect for bridging the season between summer and fall. Vegan-adaptable.  For the last month, this Simple Tomato Soup has become a weekly occurrence at our home. Both Brian and I are kind of addicted...

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One Pot Lemon Artichoke Chicken and Rice

As this unusual summer draws to a close, it’s time to start moving into new routines for fall. Having a routine dinnertime can be so helpful when the world feels like it has turned upside down. Connecting with your loved ones over a great meal on a regular basis can help provide a sense of […]

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As this unusual summer draws to a close, it’s time to start moving into new routines for fall. Having a routine dinnertime can be so helpful when the world feels like it has turned upside down. Connecting with your loved ones over a great meal on a regular basis can help provide a sense of stability, normalcy, and gratitude for the simple things in life. Easy recipes like this One Pot Lemon Artichoke Chicken and Rice will make getting back into a dinnertime routine a breeze. 30 minutes, one pot, and you’re done! And don’t forget to get your family or roommates involved—the cooking process can be just as fun and therapeutic as the meal itself!

This post is sponsored by ALDI. Ingredient prices and availability may vary. Find an ALDI store near you here, or visit ALDI on Facebook, Twitter, Pinterest, or Instagram.

One Pot Lemon Artichoke Chicken and Rice in the skillet with lemon and garlic on the side

Grocery shopping at ALDI has been crucial to helping me get back into a routine among all the chaos this year. The small size of the store makes it easy to just get in, get out, and on my way, all without sacrificing selection. They’ve got all my grocery basics, tons of fresh produce (organics, too), and plenty of fun specialty and seasonal ingredients that inspire me to make delicious and flavorful meals, like this Lemon Artichoke Chicken and Rice.

For this easy one pot meal I combined the briny flavor of artichokes with bright fresh lemon, a pinch of red pepper flakes for a little kick, and a light sprinkle of salty feta to give every bite a little pop. And yes, you can get all of these ingredients at ALDI, even the artichoke hearts and feta (their specialty cheese selection is top notch)! It’s the classic and comforting combination of chicken and rice dish with an elevated flavor twist. 

What Type of Pot Should I Use?

You will need a pot or skillet that has a tight fitting lid for this recipe. I used a 3 quart covered deep skillet, but a Dutch oven will also work well. You could even make this in a rice cooker, if your stove top rice cooking skills still need a little work! Just add everything to your rice cooker, give it a brief stir, and set it to the regular rice cooking cycle.

Tips for One Pot Rice Recipes

As with all “one pot” recipes, having good cookware is key. Using a good quality pot or pan that heats evenly will ensure that your rice cooks thoroughly and evenly without burning. Avoid thin or lightweight cookware as these can tend to cause hot and cold spots that don’t cook evenly.

Make sure to let the chicken and rice “rest” for about 5 minutes after turning off the heat. This allows the steam to redistribute throughout the rice, producing a more even texture and loosening any grains from the bottom of the pot.

Use a pot or pan that is close in size to your burner. Using a pot that is too wide for the burner may cause the outside edges to under cook.

What Can I Serve on the Side?

I consider this a “one pot meal” that is filling and diverse enough that it wouldn’t necessarily require a side dish, but if you want to up the vegetable content of your meal, a simple side salad of mixed greens, grape tomatoes, and a light vinaigrette would be a perfect light side. And yes, you can get all the ingredients for an awesome side salad like that at ALDI! ;)

A bowl of one pot lemon artichoke chicken and rice with a fork in the side

 
Finished one pot lemon artichoke chicken in the skillet

One Pot Lemon Artichoke Chicken and Rice

Get back into routines with this easy One Pot Lemon Artichoke Chicken and Rice dinner. 30 minutes, one pot, and you're done!
Total Cost $7.39 recipe / $1.85 serving
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4
Calories 409.48kcal
Author Beth - Budget Bytes

Ingredients

  • 1 fresh lemon $0.43
  • 1 lb. Kirkwood Fresh Chicken Breasts (boneless, skinless) $2.49
  • 2 Tbsp Carlini Extra Virgin Olive Oil $0.23
  • 4 cloves garlic $0.16
  • 1 tsp Stonemill Dried Oregano $0.10
  • 1/4 tsp Stonemill Crushed Red Pepper $0.02
  • ¼ tsp salt $0.02
  • 1 12oz. jar Tuscan Garden Quartered Artichoke Hearts $2.59
  • 1 cup Earthly Grains Long Grain White Rice $0.25
  • 1.5 cups Chef's Cupboard Chicken Broth $0.45
  • 1 oz. Emporium Selection Feta Cheese Crumbles $0.55

Optional Garnish

  • 2 Tbsp chopped parsley $0.10

Instructions

  • Zest and juice the lemon. You'll need about 2 Tbsp lemon juice and ½ tsp lemon zest (plus some for garnish).
  • Drain and roughly chop the artichoke hearts. Mince the garlic. Cut the chicken breast into ½-inch pieces.
  • Add the olive oil to a deep skillet or Dutch oven and heat over medium. Once hot, add the chicken pieces and sauté over medium for about 2 minutes (it will not be fully cooked at this point).
  • Add the minced garlic, oregano, red pepper, and salt to the skillet with the chicken. Continue to sauté for about one minute more.
  • Finally, add the artichoke hearts, uncooked rice, chicken broth, 2 Tbsp lemon juice, and ½ tsp lemon zest to the skillet. Stir briefly to combine, place a lid on top, then turn the heat up to medium-high.
  • Allow the broth to come up to a full boil, then turn the heat down to low or just above low to reduce the broth to a simmer. Let the chicken and rice simmer for 15 minutes without lifting the lid or stirring. After 15 minutes, remove the skillet from the heat and let it rest, undisturbed, for five minutes more.
  • Finally, lift the lid, fluff the rice with a fork, and gently redistribute the chicken and artichoke hearts throughout the rice. Top the skillet with crumbled feta, another pinch of lemon zest, and chopped parsley (if desired). Serve hot and enjoy!

Notes

*Ingredient prices and availability may vary.

Nutrition

Serving: 1g | Calories: 409.48kcal | Carbohydrates: 43.65g | Protein: 31.73g | Fat: 11.65g | Sodium: 880mg | Fiber: 4.25g

Find more easy one pot recipes that you can make with ALDI ingredients in our One Pot Meals category.

How to Make One Pot Lemon Artichoke Chicken and Rice – Step by Step Photos

One Pot Lemon Artichoke Chicken and Rice Ingredients

Here is everything you need to make this super simple One Pot Lemon Artichoke Chicken and Rice (all purchased from ALDI!).

Zest and juice a lemon

Start by zesting and juicing a fresh lemon. You’ll need about 2 Tbsp lemon juice (that’s about half the lemon) and ½ tsp lemon zest, plus some for garnishing.

Chopped artichoke hearts

Drain one 12oz. jar of quartered artichoke hearts, then roughly chop them into smaller bite-sized pieces. Mince four cloves of garlic.

Chopped chicken breast

Cut one pound boneless, skinless chicken breast into ½-inch pieces.

Cooked chicken in the skillet with spices.

Add 2 Tbsp olive oil to a large skillet or Dutch oven and heat over medium. Once hot, add the chicken pieces and sauté for about 2 minutes (the chicken will not be fully cooked at this point). Add the minced garlic, 1 tsp dried oregano, ¼ tsp crushed red pepper, and ¼ tsp salt to the skillet with the chicken. Continue to sauté for one minute more.

Artichokes, rice, and broth added to the skillet

Add 1 cup uncooked long grain white rice, the chopped artichoke hearts, 1.5 cups chicken broth, 2 Tbsp lemon juice, and ½ tsp lemon zest to the skillet. 

Ingredients in the skillet stirred before cooking.

Stir the ingredients briefly to combine.

Cooked lemon artichoke chicken and rice in the skillet before fluffing

Place a lid on the skillet, turn the heat up to medium-high, and allow the broth to come up to a boil. Once it reaches a boil, turn the heat down to low or just above low to lower the broth to a simmer. Allow it to simmer for 15 minutes without lifting the lid or stirring. After 15 minutes, remove the skillet from the heat and let it rest with the lid in place for 5 more minutes.

Finished and garnished lemon artichoke chicken and rice in the skillet

After allowing the chicken and rice to rest for five minutes, lift the lid, fluff the rice, and gently stir to redistribute the chicken and artichokes throughout the rice. Garnish with another pinch of lemon zest and some chopped parsley, if desired.

Finished one pot lemon artichoke chicken in the skillet

Serve hot and enjoy!

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Beef Taco Skillet

Sometimes I just throw random leftovers into a pot or skillet and just see how it turns out. 😜 But you can’t really go wrong with the ingredients that I used this time around. This Beef Taco Skillet isn’t that novel of a concept, but it was quite tasty and has a lot of room […]

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Sometimes I just throw random leftovers into a pot or skillet and just see how it turns out. 😜 But you can’t really go wrong with the ingredients that I used this time around. This Beef Taco Skillet isn’t that novel of a concept, but it was quite tasty and has a lot of room for customization, so I thought it would be the perfect “easy fix” meal to share. So tuck this Beef Taco Skillet Recipe into your bookmarks, because I think you’ll get great use out of it!

Beef Taco Skillet viewed from above, bowl of green onions on the side

I had a half pound of ground beef in my freezer, a pint of grape tomatoes that I bought for something else and never got around to using, the ever present half bunch of green onions in my fridge, and a bag of tortilla chips. They all went into the skillet with my homemade taco seasoning, a little cheese on top (I always seem to have random partial blocks of cheese in my fridge, too), and I had an incredibly easy and tasty dinner. 

Don’t the Chips Get Soft?

The tortilla chips soak up all the flavor in the skillet and get kind of soft, kind of like they do in chilaquiles, migas, or tortilla soup. It’s not a bad thing, IMHO. But if you’re not a fan of soft tortilla chips, you can always crush them over top of your skillet just before serving to make this more like a taco salad (minus the salad part). 

Other Topping Ideas

As I mentioned in the intro, this recipe is ripe for customization and you can throw just about any leftover ingredients that you might have on hand into the skillet. Anything that you might like on a taco, taco salad, or in a burrito would be good in this skillet. So check your fridge, freezer, and pantry for any of these items and toss them into the mix:

Can I Use Store Bought Taco Seasoning?

Yes, if you don’t have all the herbs and spices needed for the homemade taco seasoning in the recipe below, simply substitute one packet of store bought taco seasoning.

Can I Substitute the Ground Beef?

Yep, that’s easy, too! You can use any other ground meat (turkey, chicken, pork), or even just do an extra can of beans of you want to keep it vegetarian (extra black beans or pinto beans).

Close up of Beef Taco Skillet with a spatula scooping some out of the side

 
Close up overhead shot of beef taco skillet

Beef Taco Skillet

This Beef Taco Skillet can repurpose your leftover ingredients into a fast, easy, and hearty weeknight dinner.
Total Cost $6.30 recipe / $1.58 serving
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4
Calories 487.05kcal
Author Beth - Budget Bytes

Ingredients

Homemade Taco Seasoning

  • 1 Tbsp chili powder* $0.30
  • 1 tsp smoked paprika $0.10
  • 1 tsp ground cumin $0.10
  • 1/4 tsp cayenne pepper $0.02
  • 1/2 tsp dried oregano $0.05
  • 1/4 tsp salt $0.02
  • 1/4 tsp freshly cracked black pepper $0.02

Skillet Ingredients

  • 1/2 lb. ground beef $2.85
  • 1 15oz. can black beans $0.89
  • 1 pint grape tomatoes (or one large tomato) $1.49
  • 4 oz. tortilla chips $0.50
  • 2 oz. shredded cheddar cheese $0.42
  • 1 green onion $0.11

Instructions

  • Combine the ingredients for the homemade taco seasoning in a small bowl (chili powder, smoked paprika, cumin, cayenne, oregano, salt, and pepper).
  • Slice the green onion and cut the grape tomatoes in half (if using one large tomato, cut it into a small dice).
  • Add the ground beef to a skillet and cook over medium until it is fully browned. If you're using a higher fat content beef (20% or higher), drain the excess fat before moving to the next step. If you're using a very lean ground beef (<10% fat) you may need to add a touch of oil to the skillet to keep the beef from sticking.
  • While the beef is cooking, rinse and drain the can of black beans. Add the black beans to the skillet with the prepared taco seasoning. Continue to stir and cook over medium heat for about 2 minutes more, or until heated through.
  • Add the tomatoes to the skillet and continue to cook over medium, stirring often, until the tomatoes begin to break down a bit (about three more minutes).
  • Finally, add the tortilla chips and stir to combine with the other ingredients in the skillet.
  • Top the skillet with the shredded cheese, place a lid on top, and let it heat for 1-2 minutes, or just until the cheese is melted. Sprinkle the sliced green onions over top just before serving.

Notes

*chili powder is a blend of spices used to season chili and may be mild or hot depending on the brand. It is not pure ground red chile peppers.

Nutrition

Serving: 1g | Calories: 487.05kcal | Carbohydrates: 51.88g | Protein: 26.4g | Fat: 20.5g | Sodium: 863.3mg | Fiber: 15.1g

Close up overhead shot of beef taco skillet

How to Make Beef Taco Skillet – Step by Step Photos

taco seasoning spices in a small bowl

Combine the spices for the homemade taco seasoning: 1 Tbsp chili powder, 1 tsp smoked paprika, 1 tsp ground cumin, ¼ tsp cayenne pepper, ½ tsp dried oregano, ¼ tsp salt, and ¼ tsp freshly ground black pepper. You can use a packet of store bought taco seasoning in place of the homemade taco seasoning, if needed.

Sliced green onion and grape tomatoes

Slice a green onion and a pint of grape tomatoes in half. You can use one large tomato in place of the grape tomatoes (I just happened to have those on hand and they needed to be used). If using a large tomato, cut it into a small dice.

browned ground beef in a skillet

Add 1/2 lb. ground beef to a skillet and cook over medium heat until it is fully browned. If you’re using a high fat ground beef you’ll want to drain the excess fat off before moving to the next step. If you’re using a really low fat ground beef, you may need to add a little oil to the skillet to keep it from sticking. I used 15% fat beef, which didn’t need any extra oil and didn’t need to be drained.

black beans and taco seasoning added to the skillet

While the beef is cooking, rinse and drain the black beans. Add them to the skillet along with the taco seasoning. Continue to cook and stir over medium heat for a couple more minutes.

tomatoes added to the skillet

Add the tomatoes to the skillet and continue to stir and cook just until the tomatoes begin to break down (about 3 more minutes).

Tortilla chips added to the skillet

Finally, add about 4 oz. tortilla chips (you don’t have to be exact here. I just looked on the label and it said each serving was 1 oz., or about 12 chips, so I estimated). Stir the chips into the skillet.

Shredded cheese being added to the skillet

Top the skillet with 2 oz. shredded cheddar (about ½ cup). Place a lid on top and let it heat for a couple of minutes, or until the cheese is melted.

green onions added on top of the melted cheese in the skillet

Sprinkle the sliced green onions over the beef taco skillet just before serving.

Close up side view of the finished beef taco skillet

Enjoy this taco-nacho hybrid in a skillet for all its cheesy goodness!

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Summer Tomato Risotto with Saffron

A summery Tomato Risotto highlighting juicy, sweet, vine-ripened tomatoes, and infused with saffron.  Serve this as a vegetarian main, seasonal side dish, or top it off with smoky,  pan-seared shrimp. Vegetarian-adaptable! Is there anything better tha…

Summer Tomato Risotto with juicy vine-ripened tomatoes, and infused with saffron, can be served as a vegetarian main or side dish, or topped off with smoky shrimp. #vegetarian #risotto #shrimprisotto

A summery Tomato Risotto highlighting juicy, sweet, vine-ripened tomatoes, and infused with saffron.  Serve this as a vegetarian main, seasonal side dish, or top it off with smoky,  pan-seared shrimp. Vegetarian-adaptable! Is there anything better than summer’s sweet and juicy tomatoes, picked right off the vine? I look forward to them every year, never tiring...

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Broccoli Stir Fry

Here’s a quick and easy lunch we had today that I thought I’d share because it was just so darn fast and easy- Broccoli Stir Fry!  Use a protein of your choice- here I’ve kept it vegan and used tofu, but you could make this with shri…

This flavorful Broccoli Stir fry can be kept vegan with Tofu (or substitute shrimp, chicken or beef). A fast and easy vegan dinner recipe that can be made in under 30 minutes. #stirfry #broccoli #veganstirfry #tofustirfry #paleo

Here’s a quick and easy lunch we had today that I thought I’d share because it was just so darn fast and easy- Broccoli Stir Fry!  Use a protein of your choice- here I’ve kept it vegan and used tofu, but you could make this with shrimp, chicken or even beef.  Serve it over noodles...

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