Easy Pizza Sauce

Make this lively red pizza sauce recipe for your homemade pizzas! It comes together with basic pantry ingredients in about five minutes, no cooking required. It’s like…

The post Easy Pizza Sauce appeared first on Cookie and Kate.

easy pizza sauce recipe

Make this lively red pizza sauce recipe for your homemade pizzas! It comes together with basic pantry ingredients in about five minutes, no cooking required. It’s like magic.

This recipe yields a classic Italian red sauce base for your home-baked pizza pies. Despite its quick preparation, this sauce tastes rich and full of flavor, which further develops during the pizza’s blast in a high-heat oven.

pizza sauce ingredients

I like my sauce to have a bit of texture to it, and this sauce strikes the perfect balance. Many pizza sauces are either thick and dull or watery and flavorless. Not this one.

I originally developed this sauce recipe for a pizza recipe in my cookbook, Love Real Food. Since I just re-shared my favorite pizza dough recipe, I’m providing my go-to pizza sauce to go along with it.

Both the dough and the sauce come together very quickly, so you can enjoy homemade pizza with minimal fuss. How about pizza tonight?

Continue to the recipe...

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Tomato Herb Soup

I’m constantly looking for new ways to use my favorite (not) Sun Dried Tomato Sauce in recipes because it’s just SO good. So, the other day I was thinking, “Hmmm, I wonder if I can just make it into a really tasty soup.” The answer is yes. Yes, that deliciously tangy, herb-infused sauce is the […]

The post Tomato Herb Soup appeared first on Budget Bytes.

I’m constantly looking for new ways to use my favorite (not) Sun Dried Tomato Sauce in recipes because it’s just SO good. So, the other day I was thinking, “Hmmm, I wonder if I can just make it into a really tasty soup.” The answer is yes. Yes, that deliciously tangy, herb-infused sauce is the great beginning to a super fast, easy, and delicious homemade Tomato Herb Soup.

Originally published 9-16-2013, updated 10-12-2020.

A mug of tomato herb soup on a plate with a grilled cheese

What Does Tomato Herb Soup Taste Like?

This tomato herb soup is not your everyday canned condensed tomato soup. It’s not sugary sweet, it’s fairly thick, very rich, and has tons of herby flavor. The magic comes from the melange of dried herbs and the quick act of caramelizing the tomato paste to create a rich sweetness. So yum and it gets better as it refrigerates. Oh, did I mention that it just happens to be VEGAN?

What to Serve with Tomato Herb Soup

A classic grilled cheese sandwich is never a bad idea, but you could also do something like Homemade Garlic Bread, or drop a few Homemade Croutons on top, and make a super simple salad to go on the side.

Is it Freezer Friendly?

Yes, this soup holds up really well to freezing, so feel free to stash a couple servings in there for later! I try to use up my frozen foods within three months for best quality, but you may get a longer life out of it. In the refrigerator, the soup should stay good for about 4-5 days.

Overhead view of a mug full of tomato soup with a black spoon in the center
 
Tomato herb soup in a mug on a plate with grilled cheese

Tomato Herb Soup

Use basic pantry staples to create this quick and easy Tomato Herb Soup. It's thick, rich, flavorful, and perfect for grilled cheese dipping!
Total Cost $2.62 recipe / $0.52 serving
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 5 1.5 cups each
Calories 168.16kcal
Author Beth - Budget Bytes

Ingredients

  • 2 cloves garlic $0.16
  • 1/4 cup olive oil $0.64
  • 1/2 tsp dried oregano $0.05
  • 1/2 tsp dried basil $0.05
  • 1/2 tsp dried thyme $0.05
  • 1/4 tsp dried rosemary $0.03
  • 1 pinch crushed red pepper $0.02
  • 1/4 tsp freshly cracked black pepper $0.03
  • 1 6oz. can tomato paste $0.39
  • 1 Tbsp brown sugar $0.02
  • 1 28oz. can crushed tomatoes $0.79
  • 3 cups vegetable broth $0.39

Instructions

  • Mince the garlic and add it to a sauce pot along with the olive oil, oregano, basil, thyme, rosemary, red pepper flakes, and freshly cracked pepper. Turn the heat on to medium-low and sauté for about 2 minutes, or until the garlic has softened.
  • Add the tomato paste and brown sugar. Stir until everything is mixed (the oil may stay partially separated). Cook the mixture while stirring continuously for 3-5 minutes, or until the tomato paste takes on a darker, almost burgundy hue.
  • Add the crushed tomatoes and vegetable broth. Whisk the mixture together until smooth. Turn the heat up to medium and heat through, stirring occasionally. Serve hot.

Nutrition

Serving: 1.5Cups | Calories: 168.16kcal | Carbohydrates: 17.6g | Protein: 2.86g | Fat: 11.44g | Sodium: 731.8mg | Fiber: 4.68g

How to Make Tomato Herb Soup – Step by Step Photos

Oil garlic and herbs in a soup pot

Start by adding ¼ cup olive oil, 2 cloves minced garlic, 1/2 tsp dried oregano, 1/2 tsp dried basil, 1/2 tsp dried thyme, 1/4 tsp dried rosemary, 1 pinch crushed red pepper flakes, and some freshly cracked black pepper to a sauce pot. Turn the heat on to medium-low and sauté the herbs in the oil for about two minutes, or until the garlic has softened.

Tomato paste and brown sugar added to the pot

Add 6 oz. tomato paste and 1 Tbsp brown sugar to the pot. Stir until everything is pretty well combined (the oil may never fully mix in). Continue to stir and cook for about 5 minutes more, or until the tomato paste takes on a darker burgundy hue (see photo below).

crushed tomatoes being poured into the pot

Add one 28 oz. can of crushed tomatoes. Crushed tomatoes are smaller bits than diced tomatoes, but not quite as smooth as tomato sauce. It’s somewhere in between, and doesn’t have any seasoning added.

Vegetable broth being poured into the pot

Also add 3 cups of vegetable broth, which will thin the soup out, add depth of flavor, and just the right amount of salt. I use this Better Than Bouillon to quickly mix up the exact amount of broth that I need.

finished tomato herb soup being lifted with a ladle

Then just whisk everything together and heat through! The end! The flavors are even better the next day.

Tomato herb soup in a mug on a plate with grilled cheese

OMG – grilled cheese + tomato soup FTW!

Now give yourself a high-five for making such a delicious soup in under 30 minutes.

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Enchilada Sauce

Homemade Enchilada Sauce-the best enchilada sauce and it’s incredibly easy to make, plus, it freezes beautifully! You will never buy store bought enchilada sauce again! Enchiladas are one of my all-time favorite meals…and I am glad my boys love t…

Homemade Enchilada Sauce-the best enchilada sauce and it’s incredibly easy to make, plus, it freezes beautifully! You will never buy store bought enchilada sauce again! Enchiladas are one of my all-time favorite meals…and I am glad my boys love them too! They are a regular at our dinner table. Enchilada night is always a good…

The post Enchilada Sauce appeared first on Two Peas & Their Pod.

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.

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

Crispy Cajun Baked Fries (Oil-Free!)

We’ve made oil-free french fries before, but this new and improved method yields PERFECT french fries that are crispy on the outside, tender on the inside, and tossed in a spicy Cajun-style spice blend for maximum flavor.
The result is crispy fries th…

Crispy Cajun Baked Fries (Oil-Free!)

We’ve made oil-free french fries before, but this new and improved method yields PERFECT french fries that are crispy on the outside, tender on the inside, and tossed in a spicy Cajun-style spice blend for maximum flavor.

The result is crispy fries that aren’t dried out and have BIG flavor. Plus, just a handful of ingredients, no fancy equipment, and simple methods required. Let us show you how it’s done!

How to Make Crispy Baked Fries

If you’ve ever wondered how to make baked french fries that are crispy on the outside but not dried out on the inside, you’re in the right place!

Crispy Cajun Baked Fries (Oil-Free!) from Minimalist Baker →

Fresh Corn Soup

This simple corn soup is a seasonal way to enjoy fresh corn! The sunny flavor is sweet and nuanced, and it’s full of healthy vegetables. Want a corn recipe outside of eating it on the cob? Try this Fresh Corn Soup! It’s a new favorite around here. The flavor is sweet and nuanced, full of vegetables like onion, celery, potatoes, and of course: loads of corn! Many corn soup recipes are heavy with rich cream and butter, but this one is light and healthy. On its own it’s vegan and plant-based, but we like serving it with a dollop of sour cream to make it a little more filling. Here’s how to make this tasty seasonal treat! Ingredient notes for corn soup This fresh corn soup is different from a corn chowder. Instead of rich and creamy, this healthy soup is fresh and full of vegetables. It’s partially blended to have a chunky texture: or you can fully puree it to have it smooth. It’s up to you! We like it partially blended so it’s got both body and chunks, but that’s just us. Here are some notes on the main ingredients you’ll need: Fresh corn on the cob: Make […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

This simple corn soup is a seasonal way to enjoy fresh corn! The sunny flavor is sweet and nuanced, and it’s full of healthy vegetables.

Corn soup

Want a corn recipe outside of eating it on the cob? Try this Fresh Corn Soup! It’s a new favorite around here. The flavor is sweet and nuanced, full of vegetables like onion, celery, potatoes, and of course: loads of corn! Many corn soup recipes are heavy with rich cream and butter, but this one is light and healthy. On its own it’s vegan and plant-based, but we like serving it with a dollop of sour cream to make it a little more filling. Here’s how to make this tasty seasonal treat!

Ingredient notes for corn soup

This fresh corn soup is different from a corn chowder. Instead of rich and creamy, this healthy soup is fresh and full of vegetables. It’s partially blended to have a chunky texture: or you can fully puree it to have it smooth. It’s up to you! We like it partially blended so it’s got both body and chunks, but that’s just us. Here are some notes on the main ingredients you’ll need:

  • Fresh corn on the cob: Make this soup only when you get get seasonal, ripe corn on the cob. Out of season corn is bitter and sour. Trust us, you don’t want to spend the time and effort on this soup if you’re not working with the best corn possible.
  • Onion, celery, garlic, and potatoes: Round out this soup with the usual suspects: they’re just the right backup characters.
  • Dried thyme, basil, and oregano: Herbs add depth of flavor without calories.
  • Vegetable broth, olive oil and butter: There’s just a little butter (substitute olive oil for plant-based).
Corn soup

How to cut corn off the cob

Have you ever tried to cut corn kernels off the cob, only spray them around your entire kitchen? (Two enthusiastic hands up, over here!) After years of doing the same, we finally found a better way. Yes, there’s a secret to cutting corn kernels so they collect all neatly together. All you need is a Bundt pan or tube pan, the kind you use for angel food cake. Here’s how to cut corn off the cob:

  • Place the tip of the corn cob into the hole in the middle of the pan. Hold the bottom of the corn cob securely with your non-cutting hand.
  • Use a large chef’s knife to cut in a downward motion, letting the corn cobs kernels collect neatly into the bundt pan.
How to cut corn off of cob

How to make corn soup: just a few tips!

This healthy corn soup isn’t rocket science: it follows the same tried and true formula of most soup recipes. Chop veggies, saute veggies, add broth and simmer. That’s what you’ve got here! There are just a few things outside of the standard motions:

  • Cut the potatoes very small: it will cook faster! We cut ours into a small dice. If you cut them larger, you’ll just have to simmer a bit longer until they’re tender.
  • Make a corn broth while you chop the veggies. Many corn soup recipes simmer the soup with the corn cobs right in the pot to add extra flavor. The pot can sometimes get very full when you do this. So we found an alternate method! You can simply pour 2 cups boiling water over 2 corn cobs in a bowl, then go about the business of making the soup. It adds quite a bit of flavor!

Blend corn soup to make it chunky, or go fully pureed

Once you’ve simmered this easy corn soup, here’s where you get to put your touch on it. There are three ways to serve this soup:

  • Partially blend it. This is what we did for the photos here! It gives the soup a nice thick body with chunks of vegetables, but it’s not fully pureed. (Sometimes totally smooth soups don’t feel as satisfying, in our opinion.) You can do this with an immersion blender by throwing it in the pot and pulsing until you have the right texture, or pulse in a standard blender a few times.
  • Fully puree it. You can also puree it all so it’s perfectly smooth! That’s easiest in a blender.
  • Don’t blend it at all. It doesn’t taste quite the same, but if you don’t want to bother blending: you can eat it as a brothy soup, too.
Corn soup

It’s all about the garnishes

The fun part is the garnishes! They make it visually appealing and add a contrasting freshneses. Here’s what we’d recommend:

  • Fresh corn. We like to save out a little fresh corn from the bunch for a garnish at the end. I love using the pieces that all stick together to give a little texture.
  • Red pepper or tomato. The red makes a beautiful color contrast.
  • Basil or chives. Fresh herbs add big flavor and the green adds another great contrast.
  • Sour cream. A dollop helps it to add in just the right amount of richness, and keeps it a little more filling. You can use vegan sour cream for vegan. Speaking of filling…

How to serve corn soup

Keep in mind that this fresh corn soup isn’t packed with plant based protein: it’s more of a side dish than a main meal. Here are a few things you add to make it a main dish:

Corn on the cob

This corn soup recipe is…

Vegetarian, vegan, plant-based, dairy-free, and gluten-free.

Print
Corn soup

Fresh Corn Soup


1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 4
  • Diet: Vegan

Description

This simple corn soup is a seasonal way to enjoy fresh corn! The sunny flavor is sweet and nuanced, and it’s full of healthy vegetables.


Ingredients

  • 6 large ears corn (about 4 cups corn kernels, cut off the cob)
  • 1 cup diced white onion (1 medium white onion)
  • 2 celery ribs
  • 4 garlic cloves
  • 1 pound red potatoes
  • 2 tablespoons olive oil
  • 2 tablespoons butter (substitute olive oil or coconut oil for vegan)
  • 4 cups vegetable broth
  • 2 cups water
  • 1 teaspoon each dried thyme, dried basil, and dried oregano
  • 1 teaspoon kosher salt
  • Fresh ground black pepper
  • For the garnish: sour cream or vegan sour cream (optional), cheese (optional), chopped red pepper or tomato, thinly sliced shallot or chives, torn basil, etc

Instructions

  1. Cut the corn off of the cob. Optional: To infuse even more corn flavor, make a quick corn broth by placing two of the cobs with corn cut off in a medium bowl. Cover with 2 cups boiling water (it’s easy to use a teapot to heat), then let it sit until adding the water in Step 4.
  2. Finely dice the onion.  Chop the celery. Mince the garlic. Finely dice the potatoes.
  3. Heat the olive oil and butter in a large pot over medium heat. Add the onion and celery cook until softened, about 5 minutes. Add the garlic and cook additional minute.
  4. Add the corn, potatoes, broth, water, thyme, basil, oregano, and kosher salt and bring the pot to a boil. Once boiling, simmer 10 to 12 minutes until potatoes are soft. Taste and add up to another 1/2 teaspoon kosher salt and some fresh ground black pepper to taste.
  5. Blend partially with an immersion blender so it’s partially creamy and part chunky, or transfer to blender and pulse several times (taking care of the hot soup). You can also eat as is for a broth texture, or fully puree for a completely smooth texture.
  6. Serve warm, with the garnishes. Add sour cream or cheese for a more filling bowl, if desired.

  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Soup

Keywords: Corn soup

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Creamy Vegan White Pasta with Summer Vegetables

Inspired by summer produce and a love for pasta, we dreamt up this dish with sautéed yellow squash, red onion, roasted cherry tomatoes, and a light vegan white sauce.
The result is an incredibly hearty yet light pasta with an abundance of vegetables a…

Creamy Vegan White Pasta with Summer Vegetables

Inspired by summer produce and a love for pasta, we dreamt up this dish with sautéed yellow squash, red onion, roasted cherry tomatoes, and a light vegan white sauce.

The result is an incredibly hearty yet light pasta with an abundance of vegetables and greens. The perfect plant-based side or entrée for summer and beyond. Just 10 ingredients required. Let’s do this!

For the veggies, we sautéed squash with onion, then added salt, pepper, Italian herbs, and red pepper flake for more seasoning and a little heat.

Creamy Vegan White Pasta with Summer Vegetables from Minimalist Baker →

The BEST Enchilada Sauce!

The best homemade enchilada sauce recipe!  It’s super-simple to make and a million times better than the canned stuff.  (Check out my recipe for Green Enchilada Sauce too!) My best tip for how to make a killer pan of homemade enchiladas? This homemade enchilada sauce recipe. ♡ It has been the secret ingredient in my favorite enchilada recipe […]

The best homemade enchilada sauce recipe!  It’s super-simple to make and a million times better than the canned stuff.  (Check out my recipe for Green Enchilada Sauce too!)

Homemade Enchilada Sauce Recipe

My best tip for how to make a killer pan of homemade enchiladas?

This homemade enchilada sauce recipe. 

It has been the secret ingredient in my favorite enchilada recipe for over years and years.  And every time I make a pan of chicken enchiladas for a dinner party, or take some enchilada soup to a friend with a new baby, or whip up a quick batch of enchilada nachos or enchilada cups for a party…this enchilada sauce always gets rave reviews and someone inevitably always asks for the recipe.

It’s a million times better than anything you can buy in the can and is made with the coziest, warm chili flavors.  But best of all, this homemade red enchilada sauce recipe only takes about 20 minutes to make and calls for a few simple ingredients that you probably already have sitting in your pantry.  So if you have yet to try this recipe, I say it’s time!

Let’s make a quick batch together!

Homemade Enchilada Sauce Recipe | 1-Minute Video

Chili powder (to make red enchilada sauce)

Homemade Red Enchilada Sauce Ingredients:

To make this easy enchilada sauce recipe, you will need the following ingredients:

  • Oil and flour: To make our roux, which will thicken the sauce.  Feel free to use any type of oil or butter that you prefer.  And see notes below if you need a gluten-free option for the flour.
  • Chili powder: Very important note — this recipe calls for American-style chili powder, which is actually a blend of various mild chilis and seasonings.  (It is not cayenne!)  I recommend investing in a good-quality brand of chili powder for this recipe, since it is the main seasoning used here.  And if you happen to be an international reader, please (please) note that you need to look for a specifically American-style chili powder.  Many readers have reported over the years that most international chili powder blends are typically more similar to straight cayenne and can be overwhelmingly spicy.
  • Garlic powder, ground cumin, dried oregano: These are the other dried seasonings that we will use in the sauce.
  • Veggie or chicken stock: I also recommend using some good-quality stock in this recipe, which will add some delicious depth of flavor to the sauce.
  • Fine sea salt: And finally, don’t forget to season the sauce!  I typically add in about 1/2 teaspoon, but please note that the amount of salt you’ll need will directly relate to how salty your veggie/chicken stock happens to be.

Whisking Red Enchilada Sauce

How To Make Enchilada Sauce:

Here are the basic steps for how to make enchilada sauce (full instructions included in the recipe box below):

  1. Cook the roux and spices: In a small saucepan, we’ll cook the flour and oil together to form the roux, and then whisk in the spices to briefly toast them before adding in the stock.
  2. Simmer: Gradually add in the stock, while whisking the sauce to blend in any lumps.  Then heat to a simmer, and let it simmer for about 10-15 minutes until it has reduced and thickened a bit.
  3. Season: Season with salt (or any extra seasonings that you might like to add), to taste.
  4. Serve: Then serve it up in a pan of enchiladas or whatever recipe sounds good…and enjoy!

Jar of red enchilada sauce

Possible Variations:

This recipe is quite flexible, so please feel free to tinker around with ingredient amounts and customize it however you prefer!  For example, you could…

  • Make it gluten-free: You can either use an all-purpose gluten-free flour blend, in place of the AP flour.  Or you can nix the flour and instead add a cornstarch slurry (equal parts cornstarch and cold water whisked together) to the sauce once it is simmering to thicken it.
  • Make it creamy: Whisk in 1/2 cup of heavy cream to turn this recipe into an epic creamy enchilada sauce.
  • Make it spicier: Feel free to add in a pinch or two of cayenne to make this sauce even spicier.  Or alternately, you can choose to use ancho chili powder in place of standard American chili powder.
  • Make it milder: American chili powder should naturally be quite mild.  But if you are wary of heat, feel free to start with 2 tablespoons (instead of 4 tablespoons) of chili powder in the recipe.  Then once the sauce has simmered, give it a taste and feel free to add more if you would like.
  • Make it smokier: Feel free to swap some of the American chili powder for chipotle chili powder, if you would like this sauce to have a smoky chipotle kick.  (Also note that chipotle powder is considerably spicier, so this version would pack more heat too.)
  • Add tomato sauce: If you would like to have a more tomato-y enchilada sauce, you are welcome to add 1/2 cup tomato sauce to the recipe in place of 1/2 cup of the stock.

Chicken enchiladas made with the best enchilada sauce recipe

Ways To Use Enchilada Sauce:

Here are a few of my favorite ways to use this easy enchilada sauce!

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Homemade Enchilada Sauce Recipe

Red Enchilada Sauce

  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 1 1/2 cups

Description

My all-time favorite homemade red enchilada sauce recipe.  It’s quick and easy to make, and a million times better than the canned stuff!


Ingredients


Instructions

  1. Cook the roux and spices: Heat oil in a small saucepan over medium-high heat. Add flour and cook for 1 minute, whisking constantly.  Add in the garlic powder, cumin and oregano and cook for 1 more minute, whisking constantly.
  2. Simmer: Gradually pour in the stock, whisking constantly to combine until no lumps remain.  Continue cooking until the sauce reaches a simmer.  Then reduce heat to medium-low to maintain the simmer (the sauce should continue lightly bubbling) for about 10-15 minutes, uncovered, until the sauce has slightly thickened.
  3. Season: Give the sauce a taste and season with salt, as needed.  (I typically add 1/2 teaspoon fine sea salt, but the saltiness of the sauce can vary depending on the brand of stock that you use.)
  4. Serve: Use immediately in your favorite recipe and enjoy!


Notes

Chili powder (important note): As mentioned above, this recipe calls for traditional American chili powder — which is not cayenne.  American chili powder is actually a blend of spices and is quite mild, whereas international chili powders are usually incredibly spicy.  So if you live outside of the United States, please look specifically for an American-style chili powder blend.

Gluten-free option: Feel free to use a 1-to-1 all-purpose gluten-free flour blend in place of the all-purpose flour.  Or alternately, you can thicken the sauce with a cornstarch slurry (equal parts cold water and cornstarch whisked together, then added to the sauce once it has reached a simmer).

Storage instructions: Let the sauce cool to room temperature.  Then transfer it to a mason jar or food storage container and refrigerate for up to 5 days.  Unfortunately this sauce separates a bit once it has frozen, so I don’t recommend freezing it.

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 […]

The post Beef Taco Skillet appeared first on Budget Bytes.

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!

The post Beef Taco Skillet appeared first on Budget Bytes.

Gluten-Free Vegan Sausage Pizza

When craving pizza night, this is the recipe I go for: a simple gluten-free crust (either store-bought or homemade), simple red sauce, quick sautéed veggies, our homemade vegan sausage, and nut cheese.
The result is an incredibly comforting meal made …

Gluten-Free Vegan Sausage Pizza

When craving pizza night, this is the recipe I go for: a simple gluten-free crust (either store-bought or homemade), simple red sauce, quick sautéed veggies, our homemade vegan sausage, and nut cheese.

The result is an incredibly comforting meal made with 9 real, whole food ingredients that taste AMAZING. Let us show you how it’s done!

Pizza Crust

For this version, we used Simple Mills Gluten-Free Crust (NOT SPONSORED, we just love it!) to keep it quick and easy so we could focus on the homemade toppings.

Gluten-Free Vegan Sausage Pizza from Minimalist Baker →