Category: Southwest Inspired Recipes

Taco Salad

This taco salad recipe is super customizable without compromising on its hearty and satisfying flavors. It’s the ultimate meal prep salad!

The post Taco Salad appeared first on Budget Bytes.

Listen, I love Taco Tuesday as much as the next gal, but Taco Salads are really where it’s at. I have always said that salad is the ultimate “fast food”, and I’m sticking to it. Think about it, they’re quick, easy, and almost always require very little cooking. When you want a little extra somethin’ special, this taco salad with lean ground beef is it. You can make taco salad at home for a fraction of the price and have enough salad to meal prep all week long.

overhead view of taco salad with creamy white dressing and corn chips in a white bowl.

What Is Taco Salad?

Taco salad is everything you love about crispy beef tacos but in salad form! I’ve made sure it’s jam-packed with lettuce and extra veggies to keep you full all day long.

Ingredients

Here’s what you’ll need to make this taco salad:

  • Sour Cream: Forms the creamy and tangy base of the dressing.
  • Lime: The juice and zest of two limes adds acidity and bright citrus flavor to the dressing.
  • Garlic: Adds a balancing earthiness to the dressing.
  • Seasonings: Salt, chili powder, and sugar balance out the flavor of the dressing.
  • Olive Oil: Helps to emulsify the dressing.
  • Ground Beef: The classic choice for a taco salad. You could easily swap for ground chicken or turkey if you prefer. I used a lean ground beef, so I didn’t have to strain off any fat from cooking, saving me a little time. Vegetarian? No problem! This salad is crazy flavorful with or without the meat.
  • Taco Seasoning: Adds that classic Mexican flavor.
  • Vegetables: Red onion, tomato, corn, avocado, and jalapeño add freshness, crunch, and a touch of spice.
  • Black Beans: Add creaminess and extra protein.
  • Corn Chips: Add saltiness and crunch.
  • Cheddar Cheese: Adds creamy, cheesy flavor.
  • Iceberg Lettuce: The perfect neutral crunchy base lettuce to let the veggies shine.

What Else Can I Add?

I love that this is a great recipe to clean out those leftovers from the fridge. Here are some ideas:

Recipe Tip!

This salad is a crowd-pleaser! If I’m entertaining and have guests or family members who don’t eat certain ingredients, I keep everything separate so everyone can build their own perfect taco salad! I like mine without the ground beef and always use extra beans… yum! I love that everyone can enjoy this salad together with a wide range of toppings and feel full and content.

three-quarters view of taco salad in a white bowl.
overhead view of taco salad with creamy white dressing and corn chips in a white bowl.
Print

Taco Salad

This taco salad recipe is super customizable without compromising on its hearty and satisfying flavors. It's the ultimate meal prep salad!
Course Main Course
Cuisine Mexican
Total Cost ($17.89 recipe / $2.98 serving)
Prep Time 25 minutes
Cook Time 5 minutes
Total Time 30 minutes
Servings 6 salads (about 2 cups each)
Calories 804kcal
Author Jess – Budget Bytes

Ingredients

Dressing

  • 4 oz. sour cream $0.49
  • 2 limes, juiced and zested $1.00
  • 1 clove minced garlic $0.05
  • 1/4 tsp salt $0.01
  • 1/4 tsp chili powder $0.03
  • 1/2 tsp sugar $0.01
  • 4 Tbsp olive oil $0.80

Ground Beef Mixture

Additional Toppings

  • 1/2 red onion, julienned $0.37
  • 2 roma tomatoes $0.60
  • 1 cup corn kernels $1.66
  • 1 15-oz. can black beans, drained and rinsed $0.89
  • 1 avocado, diced $0.99
  • 1 cup tortilla chips, crushed $1.44
  • 1 cup shredded cheddar (about 1/2 of an 8-oz. block) $1.25
  • 1 jalapeno, sliced into thin rings $0.30
  • 1 head iceberg lettuce, chopped into bite-sized pieces $1.79

Instructions

  • Gather and prep all topping ingredients: julienne red onion, chop tomato, defrost frozen corn, drain and rinse black beans, dice avocado, crush tortilla chips, shred cheddar cheese, and slice jalapeno. Set aside or mix together in a large serving bowl.
  • Chop iceberg lettuce into bite-sized pieces.
  • Combine sour cream, juice and zest from limes, minced garlic, salt, chili powder, sugar, and oil in a small mixing bowl. Whisk to combine.
  • Add lean ground beef and taco seasoning packet to skillet. Break apart the ground beef with a spatula and mix in the taco seasoning. Cook until all of the ground beef has turned brown.*
  • Top chopped lettuce with prepped veggies and cooked ground beef. Toss all ingredients together.
  • Drizzle a generous helping of dressing over the top with crumbled tortilla chips! Serve and enjoy.**

See how we calculate recipe costs here.

Notes

*I used a lean ground beef, so I added my seasoning and beef at the same time. I didn’t have any fat to strain off at the end, which saved me a little prep time.
**If you are meal prepping, keep the wet ingredients (like the beef and salad dressing) separate so your veggies and lettuce do not wilt and the tortilla chips do not get soggy. Just dress and toss when you’re ready for lunch.

Nutrition

Serving: 1salad | Calories: 804kcal | Carbohydrates: 56g | Protein: 28g | Fat: 55g | Sodium: 1228mg | Fiber: 13g
overhead view of a serving of taco salad on a white plate.

how to make Taco Salad – step by step photos

overhead view of chopped veggies on a cutting board.

Gather all topping ingredients. Julienne 1/2 red onion, chop 2 roma tomatoes, defrost 1 cup frozen corn, drain and rinse 1 can black beans, dice 1 avocado, crush 3 cups of tortilla chips, shred 1 cup cheddar cheese, slice 1 jalapeno. Set aside or mix together in a large serving bowl.

chopped lettuce in a white bowl.

Chop 1 head of iceberg lettuce into bite-sized pieces.

dressing ingredients in a white bowl.

Combine 4 oz sour cream, juice and zest from 2 limes, 1 clove of minced garlic, 1/4 tsp salt, 1/4 tsp chili powder, 1/2 tsp sugar, and 4 Tbsp oil in a small mixing bowl.

creamy white dressing in a white bowl.

Whisk to combine.

raw ground beef and spices in a frying pan.

Add 1 pound lean ground beef and 1 packet of taco seasoning to skillet. Break apart the ground beef with a spatula and mix in the taco seasoning.

cooked seasoned ground beef in a frying pan.

Cook until all of the ground beef has turned brown. I used a lean ground beef, so I added my seasoning and beef at the same time. I didn’t have any fat to strain off at the end, which saved me a little prep time.

overhead view of taco salad with ingredients separated in a white bowl.

Top chopped lettuce with prepped veggies and cooked ground beef.

tossing taco salad in a white bowl.

Toss all ingredients together.

drizzling dressing over taco salad in a white bowl.

Drizzle a generous helping of dressing over the top with crumbled tortilla chips! Serve and enjoy.

overhead view of taco salad with creamy white dressing in a white bowl.

This hearty taco salad is sure to satisfy!

More Southwest-Inspired Recipes

The post Taco Salad appeared first on Budget Bytes.

Santa Fe Salad

This Santa Fe salad is the ultimate Southwestern salad. It’s loaded with tender, juicy chicken, fresh veggies, and creamy black beans.

The post Santa Fe Salad appeared first on Budget Bytes.

I have a major weakness for Southwestern flavors, and this Santa Fe salad is the ultimate combination. It’s loaded with tender, juicy chicken, fresh veggies, and creamy black beans. I love it tossed in our creamy avocado dressing. It’s a great hearty entrée-sized salad that’ll keep you full for hours. If you are plant-baseed, this flavor bomb of a salad still packs the same punch without the chicken. This salad is a true crowd pleaser.

creamy avocado dressing drizzled over santa fe salad in a large white bowl.

What Is A Santa Fe Salad?

This tasty Santa Fe salad recipe starts with a bed of romaine lettuce topped with Southwestern favorites, like corn, black beans, bell pepper, cheese, and tortilla chips. Top it off with our favorite creamy avocado dressing, some fresh pico de gallo, and a dollop of homemade guacamole for a filling salad that’s bursting with flavor!

Ingredients

Here’s what you’ll need to make a Santa Fe salad:

  • Chicken Breasts: Tender, juicy chicken breasts are a great source of protein on this hearty salad. For a budget-saving option, chicken thighs work well. If you’re vegetarian or vegan, substitute the chicken with extra-firm tofu (seasonings and all) or go heavier on the black beans. Mmm!
  • Olive Oil: Helps the spices stick to the chicken and helps the chicken sear in the pan.
  • Seasonings: Chili powder, paprika, cayenne pepper, ground cumin, garlic powder, onion powder, salt, and pepper add Southwestern flair to the chicken.
  • Romaine Lettuce: The perfect crunchy base for this salad. Buy whole heads rather than the pre-chopped bagged stuff to save money.
  • Bell Pepper: I like to use a green bell pepper, but any color works well to add some crunch!
  • Frozen Corn: You can also use fresh or canned corn– just be sure to drain and rinse first if you use canned.
  • Canned Black Beans: Add creaminess and extra protein to this salad.
  • Cheddar Cheese: Adds a hint of saltiness. Mexican blend also works well.
  • Tortilla Chips: I like to crumble some on top for extra crunch.
  • Creamy Avocado Dressing: Pulls the whole salad together. If you’re short on time, use a store-bought chipotle or Southwest ranch dressing.
  • Pico de Gallo: Adds a hit of freshness and acidity.
  • Guacamole: This is totally optional but ups the creaminess of this salad!

What Else Can I Add?

This Southwestern salad is a great fridge clean-out recipe. Here are some other things I love to add when I have them on hand:

How To Store Leftovers

As with most salads, I recommend storing the veggie components separately from the chicken and dressing and tossing everything together just before serving. This helps protect the lettuce from wilting. Stored correctly, this salad should keep well in the refrigerator for up to 3 days, making it great for meal prep!

tossing santa fe salad in a large white bowl with wooden spoons.
creamy avocado dressing drizzled over santa fe salad in a large white bowl.
Print

Santa Fe Salad

This Santa Fe salad is the ultimate Southwestern salad. It's loaded with tender, juicy chicken, fresh veggies, and creamy black beans.
Course Salad
Cuisine American, texmex
Total Cost ($17.21 recipe / $2.95 serving)
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 6
Calories 516kcal
Author Jess – Budget Bytes

Ingredients

For the Dressing

  • 1 avocado $0.89
  • 1/2 cup sour cream $0.24
  • 1 clove garlic, minced $0.08
  • 1/4 tsp salt $0.02
  • 2 tbsp lime juice $0.50
  • 1/4 bunch fresh cilantro $0.20
  • 1/4 cup water $0.00

For the Salad

  • 2 heads romaine lettuce, chopped into bite-size pieces $2.98
  • 1 green bell pepper, diced $0.89
  • 5 radishes, sliced thin $0.49
  • 1 cup frozen corn, thawed and rinsed $0.47
  • 1 15oz. can black beans, rinsed and drained $0.89
  • 1/4 cup shredded cheddar cheese $0.83
  • 1/2 cup pico de gallo $0.44
  • 1 cup crushed tortilla chips $0.50

For the Chicken

  • 2 boneless, skinless chicken breasts $5.69
  • 2 Tbsp olive oil, divided $0.08
  • 1 Tbsp chili powder $0.30
  • 2 tsp paprika $0.20
  • 1/2 tsp cayenne pepper $0.06
  • 1 tsp ground cumin $0.10
  • 1 tsp garlic powder $0.05
  • 1 tsp onion powder $0.05
  • 1 tsp salt $0.05
  • 1 tsp freshly ground black pepper $0.05

Instructions

  • Add the avocado, sour cream, minced garlic, salt, lime juice, and cilantro to a food processor or blender. Puré until smooth. Cover and set aside in the refrigerator.
  • Chop romaine lettuce into bite-sized pieces and transfer to a large salad bowl.
  • Dice bell peppers, slice radishes, thaw frozen corn, and rinse and strain canned black beans. Add this and 1/2 cup of pico de gallo to the large salad bowl on top of chopped romaine lettuce. Cover and keep in the refrigerator while you prepare the chicken.
  • Place the chicken breasts inside a heavy duty food storage bag and flatten with a rolling pin or a tenderizing mallet until the breasts are consistently about 3/4 inch thick. Start in the middle at the thickest part of each breast for more even cooking. This step helps the chicken cook more evenly.
  • Prepare the Santa Fe Chicken seasoning blend by combining chili, paprika, cayenne, cumin, garlic powder, onion powder, salt, and black pepper.
  • Rub chicken breasts with 1 Tbsp olive oil and divide the seasoning blend between the them, making sure to thoroughly coat the entire surface of each chicken breast with seasoning.
  • In a large skillet, add 1 Tbsp olive oil over medium-high heat. When the oil is glistening and hot, add the chicken breasts. Cook your chicken for a total of 10-12 minutes, flipping halfway. While the chicken cooks, do not wiggle or disturb it except for flipping. Remove the chicken from the heat when it reaches an internal temperature of 160°F. Allow chicken to rest on a cutting board for 5-10 minutes before slicing into strips. After resting, the chicken should reach an internal temperature of 165°F. 
  • Fan out the sliced chicken on top of the salad and drizzle creamy avocado dressing over the top. Toss and serve!

See how we calculate recipe costs here.

Notes

Nutritional information does not include the guacamole. Click the recipe link to view nutritional information.

Nutrition

Serving: 1bowl | Calories: 516kcal | Carbohydrates: 61g | Protein: 29g | Fat: 21g | Sodium: 1791mg | Fiber: 14g
overhead view of a santa fe salad in a white bowl.

how to make a Santa Fe Salad – step by step photos

ingredients for avocado dressing in food processor

Add 1 avocado, ½ cup sour cream, 1 clove of garlic (minced), ¼ tsp salt, 2 Tbsp lime juice, and ¼ bunch cilantro to a food processor or blender.

creamy avocado dressing in food processor

Puré until smooth. Cover and set aside in the refrigerator.

chopping lettuce

Chop 2 heads of romaine lettuce into bite-sized pieces and transfer to a large salad bowl.

ingredients for santa fe salad in a white bowl

Dice 1 bell pepper, slice 5 radishes, thaw 1 cup frozen corn, and rinse and strain 1 can of black beans. Add this and 1/2 cup of pico de gallo to the large salad bowl on top of chopped romaine lettuce. Cover and keep in the refrigerator while you prepare the chicken.

pounding chicken

Place the chicken breasts inside a heavy duty food storage bag and flatten with a rolling pin or a tenderizing mallet until the breasts are consistently about 3/4 inch thick. Start in the middle at the thickest part of each breast for more even cooking. This step helps the chicken cook more evenly.

spice rub for chicken

Prepare the Santa Fe Chicken seasoning blend by combining 1 Tbsp chili, 2 tsp paprika, 1/2 tsp cayenne, 1 tsp cumin, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp salt and 1 tsp black pepper together.

chicken coated with spice rub

Rub chicken breasts with 1 Tbsp olive oil and divide the seasoning blend between the them, making sure to thoroughly coat the entire surface of each chicken breast with seasoning.

chicken in skillet

In a large skillet, add 1 Tbsp olive oil over medium-high heat. When the oil is glistening and hot, add the chicken breasts. Cook your chicken for a total of 10-12 minutes, flipping halfway. While the chicken cooks, do not wiggle or disturb it except for flipping. Remove the chicken from the heat when it reaches an internal temperature of 160°F. Allow chicken to rest on a cutting board for 5-10 minutes before slicing into strips. After resting, the chicken should reach an internal temperature of 165°F. 

completed santa fe salad

Fan out the sliced chicken on top of the salad and drizzle Creamy Avocado Dressing over the top. Toss and serve!

More Salad Recipes

The post Santa Fe Salad appeared first on Budget Bytes.

Chorizo Stuffed Bell Peppers

These Chorizo Stuffed Bell Peppers are packed with southwest flavor, perfectly portioned for meal prep, and freezer-friendly!

The post Chorizo Stuffed Bell Peppers appeared first on Budget Bytes.

We’re in love with stuffed bell peppers here at the Budget Bytes kitchen, so I decided to make a new variation just so I could have an excuse to eat stuffed bell peppers again. These Chorizo Stuffed Bell Peppers are full of super flavorful Mexican chorizo, hearty rice, and a rich sauce, then topped with melty mozzarella cheese. They’re SO filling, perfectly portioned for meal prep or freezer cooking, and quite flexible if you want to change up the ingredients to make them even more budget-friendly! Put this one one your to-cook list because I know you’re going to love them!

Overhead view of chorizo stuffed bell peppers in a baking dish on a yellow background.

Ingredients for Chorizo Stuffed Bell Peppers

These stuffed bell peppers are packed with flavorful herbs and spices and a rich tomato-y sauce so that every bite is deee-licious. Here are the ingredients for chorizo stuffed bell peppers:

  • Bell Peppers: You’ll need three bell peppers to make six servings for this recipe. We used a mix of colors to make it more festive, but you can use any color pepper that fits your budget.
  • Mexican Chorizo: Mexican chorizo is a fresh (not cured) sausage that is packed with spices. You can usually either buy this loose or in links. If you buy them in links, simply squeeze the meat out of the casing into the skillet. I like Johnsonville brand, but many larger grocery stores also make their own generic version.
  • Garlic & Onion: A little fresh onion and garlic add flavor and texture to the bell pepper stuffing.
  • Rice: Long grain white rice bulks up this meal to make it filling while keeping the cost low. We cook the rice right in the pot with the chorizo, spices, and broth for maximum flavor.
  • Chicken Broth: The rice is cooked in chicken broth to ensure that every bite is super flavorful. We use Better Than Bouillon to make our broth because it’s budget-friendly and has great flavor.
  • Tomato Paste: Tomato paste is added to the broth to help create an enchilada sauce-like flavor in the rice mixture.
  • Diced Green Chiles: Green chiles add even more flavor, color, and texture to the filling. If you prefer a milder stuffed pepper, you can leave out the green chiles or look for a mild green chile.
  • Spices: We packed this bell pepper stuffing with even more spices including chili powder, cumin, garlic powder, cayenne pepper, and salt.
  • Mozzarella: The stuffed bell peppers are topped with mozzarella cheese for a rich finish, but you can substitute with a different type of cheese if preferred, like Monterey jack, pepper jack, cheddar, or a Mexican blend.
  • Green Onion: A few sliced green onions sprinkled over top of the stuffed bell peppers add a fresh finish, but are entirely optional!

What Else Can I Add?

This recipe is pretty flexible, so if you want to change it up or make it more budget-friendly, here are some other ingredients you can add:

  • Beans: Try swapping half of the chorizo with a can of black beans or pinto beans for more fiber and less cost.
  • Diced Tomatoes: If you want more color and texture in your bell pepper filling, try adding a drained can of petite diced tomatoes, or diced tomatoes with chiles (Rotel).
  • Sweet Potato: Chorizo and sweet potato are a perfect flavor pair. Replace half of the chorizo with one small finely diced sweet potato for a spicy-sweet flavor profile (add it with the rice so it can simmer and soften with the rice).

Mexican Chorizo vs. Spanish Chorizo

It’s really important to use the correct type of chorizo for this recipe. You’ll need Mexican chorizo, which is a fresh (uncooked & uncured) sausage. You’ll find Mexican chorizo in the fresh meat department, usually near bratwurst and other fresh sausages. Spanish chorizo is a cured, sliceable sausage that you’ll usually find near cheese, pepperoni, or other charcuterie-type foods.

What to Serve with Chorizo Stuffed Bell Peppers

These southwest-inspired peppers are really filling on their own, but if you want to serve something on the side they pair really well with Cumin Lime Roasted Sweet Potatoes, Cowboy Caviar, Sweet Potato Cornbread, or Warm Corn and Avocado Salad.

How To Store Leftovers

I love making stuffed bell peppers for meal prep, so this is how I store and reheat them. The cooked bell peppers can be stored in the refrigerator for 4-5 days. I like to reheat them quickly in the microwave (about 2 minutes each).

Or, once chilled in the refrigerator, you can transfer them to the freezer. I suggest packaging them individually in a freezer-safe, air-tight container, so you can reheat one at a time as needed. Frozen stuffed bell peppers can be thawed in the refrigerator overnight and then reheated the next day in the microwave, or thawed straight from the freezer in the microwave using the defrost function, then heated through on full power.

Side view of a fork lifting some stuffing out of the bell pepper with the cheese pulling.
Overhead view of chorizo stuffed bell peppers in a round baking dish.
Print

Chorizo Stuffed Bell Peppers

These Chorizo Stuffed Bell Peppers are packed with southwest flavor, perfectly portioned for meal prep, and freezer-friendly!
Course Dinner, Main Course
Cuisine Amercian, Mexican
Total Cost $12.91 recipe / $2.15 serving
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 6
Calories 380kcal
Author Beth – Budget Bytes

Ingredients

  • 3 bell peppers $4.07
  • 1 lb. Mexican chorizo $4.99
  • 1 yellow onion $0.37
  • 2 cloves garlic $0.16
  • 1 4oz. can diced green chiles $0.99
  • 2 Tbsp tomato paste $0.20
  • 2 tsp chili powder $0.20
  • 1/2 tsp cumin $0.05
  • 1/2 tsp garlic powder $0.05
  • 1/4 tsp cayenne pepper $0.02
  • 1/4 tsp salt $0.02
  • 1/2 cup long grain white rice (uncooked) $0.13
  • 1 cup chicken broth $0.19
  • 1 cup shredded mozzarella $1.25

Instructions

  • Preheat the oven to 350ºF. Cut each bell pepper in half so there is a top and bottom portion, then remove the seeds and ribs. You can either carefully cut the stem out of the center of the top half, or eat around it later. Place the halved bell peppers in a baking dish, cut sides up. Par-bake in the preheated oven for 15 minutes.
  • Add the chorizo to a large deep skillet and cook over medium heat until browned. While the chorizo is cooking, dice the onion and mince the garlic. Add the onion and garlic to the chorizo and continue to cook until the onions are softened.
  • Add the diced green chiles, tomato paste, chili powder, cumin, garlic powder, cayenne pepper, and salt to the skillet and stir until combined.
  • Add the uncooked rice and chicken broth to the skillet and stir until combined again. Place a lid on the skillet, turn the heat up to medium-high, and allow the broth to come up to a boil.
  • As soon as the broth begins to boil, turn the heat down to low and let the rice simmer over, low without lifting the lid or stirring, for 20 minutes. After 20 minutes, turn off the heat and let it rest for five more minutes.
  • Finally, remove the lid and gently stir the rice and chorizo mixture. All of the broth should be absorbed and the rice tender.
  • Divide the rice and chorizo mixture between the six bell pepper halves, then top with shredded cheese. Cover the baking dish and return it to the 350ºF oven and bake for 20 minutes more. Finally, top with sliced green onions and serve!

See how we calculate recipe costs here.

Nutrition

Serving: 1pepper | Calories: 380kcal | Carbohydrates: 24g | Protein: 18g | Fat: 24g | Sodium: 1032mg | Fiber: 3g
Overhead view of two stuffed bell peppers on a plate with a fork digging into one.

How to Make Chorizo Stuffed Bell Peppers – Step by Step Photos

Prepped bell peppers in a baking dish.

Begin by preheating the oven to 350ºF. Cut three bell peppers in half to create a top and bottom piece for each pepper. Scoop out the seeds and ribs. You can either cut out the stem from the top half of the peppers, or eat around them later. Place the halved peppers in a baking dish and par-bake them for 15 minutes in the fully preheated 350ºF oven.

Cooked chorizo and onion in a skillet.

Meanwhile, cook 1 lb. of Mexican chorizo in a large deep skillet over medium heat until browned. The chorizo has plenty of fat, so you likely won’t need to add any additional to the skillet. Dice one yellow onion and mince 2 cloves of garlic. Add the onion and garlic to the skillet with the chorizo, and continue to cook until the onions are softened.

Green chiles, tomato paste, and spices added to the skillet.

Add one 4oz. can of diced green chiles, 2 Tbsp tomato paste, 2 tsp chili powder, ½ tsp cumin, ½ tsp garlic powder, ¼ tsp cayenne pepper, and ¼ tsp salt to the meat and onions. Stir to combine.

Rice added to the skillet, broth being poured in the side.

Add ½ cup of uncooked long grain white rice and 1 cup of chicken broth to the skillet. Stir well to combine, then place a lid on top, and turn the heat up to medium-high. When the broth reaches a full boil, turn the heat down to low and allow it to continue to simmer over low (without removing the lid or stirring) for 20 minutes. After 20 minutes, turn the heat off and let it rest for 5 more minutes.

Cooked chorizo and rice in the skillet being scooped to the side with a spoon.

After simmering for 20 minutes the broth should be absorbed and the rice should be tender. Gently stir the rice and chorizo mixture with a spoon.

Filled bell peppers in a baking dish being topped with shredded cheese.

Divide the rice and chorizo mixture between the six par-baked bell pepper halves, then top with shredded mozzarella cheese (about 1 cup). Cover the dish and bake in the 350ºF oven for 20 minutes.

Finished stuffed bell peppers topped with sliced green onion.

Top the chorizo stuffed bell peppers with sliced green onions and serve!

Close up side view of a fork lifting some of the filling out of a stuffed bell pepper.

Enjoy the cheesy chorizo-y goodness!!

More Chorizo Recipes

The post Chorizo Stuffed Bell Peppers appeared first on Budget Bytes.

Chicken Enchilada Soup

This super flavorful Chicken Enchilada Soup is made with tender chicken breast, lots of spices, and a simple homemade enchilada sauce.

The post Chicken Enchilada Soup appeared first on Budget Bytes.

We are still in the middle of soup season and if you’re looking for a new soup recipe to make this month, then friend you’re in luck! Today we’re making Chicken Enchilada Soup! It’s made with tender chicken breast and lots of bold flavors. Dare I say, it might just be your new favorite soup this year! And the secret ingredient…our homemade enchilada sauce. Keep on reading to find out just how easy it is to make this hearty and satisfying, chicken enchilada soup!

Overhead view of Chicken Enchilada Soup in a white bowl with a black spoon on the side.

What Is Chicken Enchilada Soup?

Chicken Enchilada Soup is everything you love about regular chicken enchiladas, but it’s conveniently made in one pot! It reminds me of chicken tortilla soup, with tender chicken meat and bold flavors, except it’s made with an easy homemade enchilada sauce. The enchilada sauce is cooked directly in the soup pot with the rest of the ingredients and gives this soup TONS of flavor!

Ingredients For Chicken Enchilada Soup

Here is everything you need to make this chicken enchilada soup recipe:

  • Chicken Breasts: Boneless, skinless chicken breasts are used for this recipe, but you could also substitute with boneless, skinless chicken thighs instead. The cook time may vary slightly when using chicken thighs.
  • Onion, Garlic, and Jalapeño: Sautéed onion, garlic, and jalapeño sets the base foundation and adds great flavor to the soup.
  • Enchilada Sauce: You can certainly use store-bought enchilada sauce, but we used a batch of our Easy Enchilada Sauce recipe for this soup. Instead of making the sauce separately in a different pot, it’s made directly in the same pot that the soup cooks in. The homemade enchilada sauce makes it easy to control the spices and the heat level of this soup and it tastes SO much better than store-bought sauce!
  • Beans & Corn: Beans and corn add more color, flavor, and texture to the soup!
  • Tomatoes: A combination of fire-roasted tomatoes, diced tomatoes with green chiles, and tomato paste adds even more flavor and texture to the soup. The tomato paste is used to make the enchilada sauce and it helps thicken the soup, so I wouldn’t skip it.
  • Chicken Broth: Using a good quality chicken broth will give the soup extra flavor. We use Better than Bouillon to make our broth.

How Spicy Is This SOup?

This chicken enchilada soup definitely has a kick to it. It has jalapeño, chili powder, and cayenne pepper added to it. The brand of chili powder we use is completely mild, but other brands can sometimes carry some heat. If you are using a spicy chili powder, simply reduce or eliminate the cayenne powder from this recipe to compensate. I would say the heat level of this soup is medium spicy, like a medium salsa.

What To Serve WIth Chicken Enchilada Soup

The same day we made this soup at the studio, Beth just happened to also be making some Homestyle Cornbread. So we drizzled a little bit of honey on top of the cornbread to eat with the soup, and OMG…a match made in heaven! The combination of the sweetness from the honey with the spicy and smoky flavors of the enchilada soup were perfect and absolutely delicious. In addition to cornbread, you can also pair this soup with Cilantro Lime Rice or even our Sweet Corn Salsa. And don’t forget the toppings! Some cheddar cheese, a little bit of cilantro, sliced avocado, a dollop of sour cream, or a few more sliced jalapeños (if you like the extra heat) would all be great!

Storing Leftovers

This soup stores very well in the fridge and the freezer. We always suggest dividing the soup into single portions just after cooking so it cools down more quickly in the refrigerator, which will give you more longevity with the leftovers. You can store any leftovers in an airtight container in the refrigerator for about 4-5 days, or you can freeze it for longer storage (about 3 months).

Overhead view of chicken enchilada soup in a dutch oven with a ladle scooping some soup out.
Overhead view of Chicken Enchilada Soup in a white bowl with a black spoon on the side.
Print

Chicken Enchilada Soup

This super flavorful Chicken Enchilada Soup is made with tender chicken breast, lots of spices, and a simple homemade enchilada sauce.
Course Dinner, Lunch
Cuisine American, Southwest
Total Cost $11.52 recipe / $1.92 serving
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 6 (about 1.5 cups each)
Calories 181kcal
Author Marsha – Budget Bytes

Equipment

Ingredients

  • 3 Tbsp cooking oil, divided $0.12
  • 1 yellow onion, diced $0.32
  • 1 jalapeno, seeded & diced $0.25
  • 2 cloves garlic, minced $0.16
  • 2 Tbsp all-purpose flour $0.04
  • 2 Tbsp chili powder $0.60
  • 1/2 tsp ground cumin $0.05
  • 1/2 tsp garlic powder $0.05
  • 1/4 tsp cayenne pepper $0.02
  • 3/4 tsp salt $0.05
  • 3 oz. tomato paste $0.50
  • 1 15oz. can black beans, drained $0.89
  • 1 15oz. can fire roasted diced tomatoes $1.33
  • 1 10oz. can diced tomatoes with green chiles $1.00
  • 1 cup frozen corn $0.47
  • 4 cups chicken broth $0.42
  • 2 boneless, skinless chicken breasts (about 1.5 lb. total) $5.25

Instructions

  • Add 1 Tbsp of cooking oil along with the diced onion, finely diced jalapeño and minced garlic cloves to a large dutch oven or soup pot over medium heat. Sauté for 2-3 minutes or until onions are soft and translucent.
  • Next add the all-purpose flour, chili powder, ground cumin, garlic powder, cayenne pepper, salt, and the remaining 2 Tbsp of cooking oil to the pot. Stir well and cook the flour and spices with the vegetables for 2 minutes.
  • Add the tomato paste, drained black beans, fire roasted tomatoes, diced tomatoes with green chiles, frozen corn, and chicken broth to the pot. Stir all the ingredients together making sure to dissolve the tomato paste and scrape up any spices that may be stuck at the bottom of the pot.
  • Now add the chicken breasts directly inside the pot on top of the rest of the ingredients. Place a lid on the pot and bring the soup up to a boil. Once boiling, reduce the heat to medium-low and allow the soup to simmer for 45 minutes. Make sure the soup is just at a steady simmer at this point, as this will help to create tender chicken breast meat.
  • After the soup has simmered for 45 minutes, remove the chicken breasts and place them on a clean cutting board. Once cool enough to touch, shred the chicken breasts with a fork.
  • Add the shredded chicken meat back to the soup pot and stir until the chicken is evenly distributed throughout the soup.
  • Serve this soup with your favorite toppings like shredded cheese, cilantro, sliced avocado, a dollop of sour cream, or even some more sliced jalapeño. Enjoy!

See how we calculate recipe costs here.

Nutrition

Serving: 1serving | Calories: 181kcal | Carbohydrates: 16g | Protein: 12g | Fat: 9g | Sodium: 1075mg | Fiber: 3g
Side view of two bowls of chicken enchilada soup with a black spoon inside the soup.

How to Make Chicken Enchilada Soup – Step by Step Photos

Diced onion, jalapeno, and garlic in a dutch oven.

Add 1 Tbsp of cooking oil, one diced onion, one finely diced jalapeño and two minced garlic cloves to a dutch oven or large pot over medium heat. Sauté for 2-3 minutes or until onions are soft and translucent.

Spices added to sautéed vegetables in a dutch oven.

Next add 2 Tbsp all-purpose flour, 2 Tbsp chili powder, 1/2 tsp ground cumin, 1/2 tsp garlic powder, 1/4 tsp cayenne pepper, 3/4 tsp salt, and the remaining 2 Tbsp of cooking oil to the pot.

Spices mixed and sautéed in dutch oven.

Stir well and cook the flour and spices with the vegetables for 2 minutes.

Tomatoes, black beans, corn, tomato paste, and chicken broth added to the dutch oven.

Add 3oz. of tomato paste, one 15oz. can of black beans (drained), one 15oz. can of fire roasted tomatoes (with juices), one 10oz. can of diced tomatoes with green chiles (with juices), one cup of frozen corn, and 4 cups of chicken broth to the pot. Stir all the ingredients together making sure to dissolve the tomato paste and scrape up any spices that may be stuck at the bottom of the pot.

Two chicken breasts being placed in the dutch oven on top of the soup ingredients.

Now add two chicken breasts directly inside the pot on top of the rest of the ingredients. Place a lid on the pot and bring the soup up to a boil. Once boiling, reduce the heat to medium-low and allow the soup to simmer for 45 minutes. Make sure the soup is just at a steady simmer at this point, as this will help to create tender chicken breast meat.

Cooked chicken breasts being shredded on a clean cutting board.

After the soup has simmered for 45 minutes, remove the chicken breasts and place them on a clean cutting board. Once cool enough to touch, shred the chicken breasts with a fork.

Overhead view of finished Chicken Enchilada Soup with a large silicone spoon inside the soup pot.

Add the shredded chicken meat back to the soup pot and stir until the chicken is evenly distributed throughout the soup.

Overhead view of chicken enchilada soup in a dutch oven with a ladle scooping some soup out.

Serve this soup with your favorite toppings like shredded cheese, cilantro, sliced avocado, sour cream, or even some more sliced jalapeño and enjoy!

Overhead view of two bowls of chicken enchilada soup with jalapeno and shredded cheese on top.

More Chicken Soup Recipes

The post Chicken Enchilada Soup appeared first on Budget Bytes.

Cilantro Lime Rice

This Cilantro Lime Rice recipe is bright, flavorful, easy to make with just a few ingredients, and will make any meal more delicious!

The post Cilantro Lime Rice appeared first on Budget Bytes.

If you’ve ever been to Chipotle, you know how good cilantro lime rice is and just how much flavor it can add to a meal. Luckily, it’s super easy and budget-friendly to make at home, too, so you take any meal to the next level just by switching out your plain white rice for this Cilantro Lime Rice recipe. It’s bright, flavorful, savory, and absolutely delicious. This Cilantro Lime Rice recipe is so good, in fact, that sometimes I make it a meal simply by adding some black beans and cheese. Done and done!

Overhead view of cilantro lime rice in a bowl garnished with lime wedges.

What Is Cilantro Lime Rice?

Cilantro lime rice is simply white rice flavored with lime and cilantro, but we throw in a couple more tricks to make it even more delicious and crave-worthy. It’s often served as a side dish with Latin or Tex-Mex meals, adding tons of flavor and color to the plate. But, since cilantro IS the main flavor in this rice, you definitely need to be a cilantro lover to like this recipe. If cilantro isn’t your thing, try our tomato rice instead!

Ingredients for Cilantro Lime Rice

The best part about cilantro lime rice is that you only need a few ingredients and it doesn’t take much longer than cooking plain rice, making it a total win. Here’s what you’ll need to make cilantro lime rice:

  • Long Grain White Rice: You can use any long grain white rice for this recipe, conventional, jasmine, or basmati. Conventional is the most budget-friendly, but you’ll get even more flavor with jasmine or basmati. Avoid medium and short grain rices as they tend to be sticky instead of fluffy.
  • Chicken Broth: Cooking the rice in chicken broth instead of plain water adds a LOT of flavor to the rice, including a deliciously savory base. If you want to make this vegetarian, look for a vegetarian version of chicken broth rather than a regular vegetable broth, which will turn the rice a brownish color, obscuring the cilantro’s pretty green color.
  • Cilantro: This recipe is all about the cilantro! Cilantro gives the rice a really bright and fresh flavor and a beautifully vibrant green color. Fresh cilantro is a must for this recipe, not dried.
  • Lime: Fresh lime also adds a bright flavor, and the tanginess of the juice is a nice contrast to the savory chicken broth. We use both the juice and the zest for maximum lime flavor.
  • Olive Oil: A little olive oil helps coat the cooked rice to give it richness and prevent it from getting to gummy as you fold in the fresh ingredients.

How to Serve Cilantro Lime Rice

Cilantro lime rice is a great side dish to go with any Latin or Tex-Mex meal, but it’s also great as a base to bowl meals, as a flavorful filling in burritos, or you could even use it as a base for a casserole. Try serving cilantro lime rice with shrimp tacos, cheese enchiladas, burrito bowls, chicken fajitas, or some saucy black beans.

Tip: Don’t Waste the Stems!

When using fresh cilantro, don’t toss the stems! Cilantro stems are very tender and have just as much flavor as the leaves, so as long as they’re thoroughly washed and finely chopped, they can be used right alongside the leaves in recipes like this. So you don’t have to spend time meticulously pulling the leaves from the stems and you’ll have less waste, too!

Cilantro lime rice in the pot with lime wedges.
Cilantro lime rice in the pot with lime wedges.
Print

Cilantro Lime Rice

This Cilantro Lime Rice recipe is bright, flavorful, easy to make with just a few ingredients, and will make any meal more delicious!
Course Dinner, Side Dish
Cuisine Southwest
Total Cost $2.50 recipe / $0.42 serving
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 (about 1 cup each)
Calories 275kcal
Author Beth – Budget Bytes

Ingredients

  • 2 cups long grain white rice (uncooked) $0.52
  • 3 cups chicken broth $0.32
  • 1/2 bunch fresh cilantro $0.75
  • 1 lime $0.59
  • 2 Tbsp olive oil $0.32

Instructions

  • Rinse the rice in cool water then let it drain well. Add the rice and chicken broth to a sauce pot, place a lid on top, and bring it to a full boil over high heat without removing the lid or stirring.
  • Once it reaches a full boil, turn the heat down to low, or just above low, and let the rice simmer for 15 minutes (no stirring or removing the lid). After 15 minutes, turn off the heat and let the pot rest for an additional five minutes.
  • While the rice is cooking, zest and juice the lime, and finely chop the cilantro. Add 3 tablespoons of the lime juice, ½ teaspoon of the lime zest, and 1 cup of finely chopped cilantro to a bowl with the olive oil and stir to combine.
  • Once the rice has rested off of the heat for five minutes, remove the lid and fluff with a fork. Drizzle the cilantro lime mixture over the rice, then gently fold to combine. Make sure not to stir the rice vigorously, or that can cause it to become mushy and sticky.
  • Taste the rice and adjust the lime or salt to your liking, then serve with your favorite meal.

See how we calculate recipe costs here.

Nutrition

Serving: 1Cup | Calories: 275kcal | Carbohydrates: 50g | Protein: 5g | Fat: 5g | Sodium: 440mg | Fiber: 1g

How to Make Cilantro Lime Rice – Step By Step Photos

Chicken broth being added to a pot with rinsed rice.

Start by rinsing 2 cups of uncooked long grain white rice. Let it drain well, then add it to a medium pot with 3 cups of chicken broth. Place a lid on the pot and bring the broth to a full boil over high heat. Once it reaches a full boil, immediately turn the heat down to low, or just slightly above low, to keep the broth at a gentle simmer.

Cooked and fluffed rice in the pot.

Let the rice simmer for 15 minutes without stirring or removing the lid, then turn the heat off and allow the pot to rest, without removing the lid, for an additional five minutes. Finally, remove the lid and fluff the rice with a fork.

Chopped cilantro and zested and juiced lime on a cutting board.

While the rice is cooking, zest and juice one lime. Rinse and finely chop about ½ bunch of fresh cilantro, or about one cup once chopped. Add the chopped cilantro, 3 tablespoons of the juice, and ½ teaspoon of zest to a bowl with 2 tablespoons of olive oil and stir to combine.

Cilantro lime mixture being poured into the rice.

Pour the cilantro lime mixture over the cooked rice, then gently fold it to combine. Be careful not to stir vigorously or fold too much as the more the rice is stirred the more it will become sticky. Just fold the ingredients together in a gentle motion.

Finished cilantro lime rice in a pot.

Serve the cilantro lime rice with your favorite meal and enjoy!

Close up overhead view of cilantro lime rice in the pot with lime garnishes.

More Flavored Rice Recipes

The post Cilantro Lime Rice appeared first on Budget Bytes.

Black Beans with Eggs

Eggs poached in seasoned black beans served over a bed of rice with fresh onion and cilantro makes a fast, filling, and budget-friendly meal!

The post Black Beans with Eggs appeared first on Budget Bytes.

What are two of my favorite budget-friendly ingredients? Beans and eggs! And they come together perfectly to create a really simple and filling meal that’s great for breakfast, brunch, or just any time of the day (eggs all day every day, please!). And you really can’t beat the cost of this dish. Even with a few fancier toppings, my price per serving came in just over a dollar. 🙌

Overhead view of a bowl full of rice, black beans and eggs garnished with onion and cilantro.

I love turning an inexpensive can of beans into a delicious meal, so the other day I was thinking, “Hey, I wonder if you could cook eggs in some saucy beans like you do shakshuka?” So I tried it out and it worked! This recipe is super simple, satisfying, and you can make it as simple or as extravagant as you’d like, depending on how you top it.

Ingredients for Black Beans with Eggs

Here’s all you’ll need to make this super budget-friendly meal:

  • Garlic and Jalapeño: Sautéed fresh garlic and jalapeño create a super flavorful base for the beans, adding depth and a little spicy kick. If you don’t like spicy, you can skip the jalapeño. And you can totally “measure with your heart” for the garlic. ;)
  • Black Beans: Beans provide the bulk for this recipe, making it super filling while staying super cheap, AND adding tons of fiber and nutrients. Win! While you could potentially use any bean for this recipe, black beans definitely fit this flavor profile the best and have the best visual appeal.
  • Eggs: I used four large eggs, but you could certainly add more if you prefer. I chose to cook the eggs so the yolks were still a bit runny, but you can cook them longer if you prefer a solid yolk. Or, you could even scramble them separately and simply top your bowl of beans and rice after the fact!
  • Toppings: The toppings are totally customizable and can make this recipe super fancy or very simple. We used a combination of onion, cilantro, avocado, and Cotija cheese. See our list of other topping ideas below for more inspo!
  • Rice: I served the black beans and eggs over a bed of cooked rice, but you could also scoop them into a tortilla and enjoy them like an enchilada or burrito.

How to Store Leftovers

If you plan to eat your black beans and eggs over the course of a few days, do not pre-poach the eggs in the beans. Simply cook the seasoned beans and store the beans, rice, and toppings separately. Then cook a fresh egg each day to top the beans and rice. You can cook the egg using any method: scrambled, fried, soft-boiled, or hard-boiled.

Topping Ideas

This recipe is just asking for all sorts of fun toppings. You can really dress it up with tons of flavor and color, or keep it super simple and budget-friendly by drizzling some store-bought salsa over top. Here are some ideas for toppings other than what we used below:

Overhead view of eggs poached in a skillet full of black beans garnished with cilantro and red onion.
Overhead view of a bowl of black beans with eggs over rice with sliced avocado on the side.
Print

Black Beans with Eggs

Eggs poached in seasoned black beans served over a bed of rice with fresh onion and cilantro make a fast, filling, and budget-friendly meal!
Course Breakfast, Brunch, Dinner, Lunch
Cuisine Mexican, Southwest
Total Cost $4.72 recipe / $1.18 serving
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Calories 529kcal
Author Beth – Budget Bytes

Ingredients

  • 2 cloves garlic $0.16
  • 1 jalapeño $0.25
  • 1 Tbsp olive oil $0.12
  • 2 15oz. cans black beans $1.58
  • 1 tsp cumin $0.10
  • 1/4 cup water $0.00
  • 4 large eggs $0.42

For Serving (optional)

  • 3 cups cooked rice $0.32
  • 1/4 red onion, diced $0.12
  • 1/4 cup chopped cilantro $0.20
  • 1 avocado, sliced $0.99
  • 1 oz. cotija, crumbled $0.46

Instructions

  • Mince the garlic and dice the jalapeño (seeds removed). Add the garlic and jalapeño to a large skillet with the olive oil and sauté over medium heat for about one minute, or just until the garlic softens a bit and becomes fragrant.
  • Add the canned beans (without draining) to the skillet along with the water and cumin. Stir to combine, then allow the beans to come up to a simmer.
  • Let the beans simmer, stirring often, for about five minutes. After the beans have softened slightly from simmering, use the back of a large spoon to smash some of the beans to thicken.
  • Turn the heat down to medium-low. Crack the eggs onto the beans. Partially cover the skillet with a lid and allow the eggs to simmer in the beans for 7-10 minutes, or until the eggs are cooked to your liking.
  • Top the skillet with your favorite ingredients (we used onion, cilantro, avocado, and cotija), and serve over a bed of warm rice. Enjoy!

See how we calculate recipe costs here.

Nutrition

Serving: 1serving | Calories: 529kcal | Carbohydrates: 70g | Protein: 23g | Fat: 18g | Sodium: 160mg | Fiber: 15g

How to Make Black Beans with Eggs – Step by Step Photos

Sautéed garlic and jalapeño in a skillet.

Mince two cloves of garlic (or more, if you’d like!) and one jalapeño (seeds removed). Add the garlic and jalapeño to a large skillet with 1 Tbsp olive oil and sauté over medium heat for 1-2 minutes, or just until the garlic softens a bit and becomes very fragrant. Don’t let the garlic brown.

Black beans being poured into the skillet.

Add two undrained cans of black beans to the skillet along with ¼ cup water and 1 tsp cumin.

Simmered black beans in the skillet being smashed with the back of a spoon.

Stir everything to combine, then let the beans simmer over medium for about 5 minutes, stirring often to prevent the beans from sticking to the bottom of the skillet. After simmering for five minutes, use the back of a large spoon to smash some of the beans and thicken the sauce.

Eggs being cracked into the skillet of black beans.

Turn the heat down to medium-low and crack four large eggs onto the surface of the black beans.

Cooked eggs in the black beans.

Partially cover the skillet with a lid and allow the eggs to simmer in the beans for 7-10 minutes, or until they are cooked to your liking (less time for runny yolks, more time for solid yolks). Cook time can vary depending on how hot the beans are and how cold the eggs are, so watch them closely.

Eggs and beans topped with cilantro and onion.

Top the eggs and black beans with chopped cilantro, diced red onion, and crumbled cotija cheese, or the toppings of your choice.

Overhead view of a bowl of black beans with eggs over rice with sliced avocado on the side.

Serve over cooked rice and enjoy!

More Black Bean Recipes

The post Black Beans with Eggs appeared first on Budget Bytes.

Chipotle Chicken Tacos

Change up your Taco Tuesday with these spicy and smoky Chipotle Chicken Tacos. They’re a great weeknight meal or weekly meal prep!

The post Chipotle Chicken Tacos appeared first on Budget Bytes.

Kick up your Taco Tuesday recipe game with these fiery and deeply flavorful Chipotle Chicken Tacos! This easy recipe is fast, filling, and perfect for meal prep. It’s also a breeze to scale up, and you can even make it a little heartier by serving it with sides of Tomato Rice and Quick Seasoned Black Beans. Plus, it’s only a little over a dollar per serving.  I’m telling you, this one is clutch!  

Close up overhead view of four chipotle chicken tacos on a tray with pineapple salsa.

What Are Chipotle Chicken Tacos? 

The base of this easy taco recipe is pulled chicken that’s been cooked in a fiery chipotle adobo sauce. A chipotle is a jalapeno pepper that’s smoked and dried. It has deep, earthy flavors and a bit of kick. When you buy chipotles in adobo, the adobo refers to the vinegary sauce the chiles are rehydrated in. 

While you can eat Chipotle Chicken Tacos as is, I pair them with Pineapple Salsa, which cuts beautifully through the fattiness of the chicken. Keep in mind that you can use this chicken for more than just tacos!  Mix pulled Chipotle Chicken into soups, rice, salads, and wraps. Use it as a topping for Nachos or Pizzas. There’s so much you can do with it.

Ingredients For Chipotle Chicken Tacos

Here’s what you’ll need to make Chipotle Chicken Tacos:

  • Chicken Thighs: Thighs are the cut of chicken we’re working with because they’re flavorful, fatty, and forgiving. Chicken breasts are more expensive, but they will still work here. I like to add a tablespoon of butter to the mix if I’m working with white meat to help keep it from drying out.
  • Garlic and Onion: Aromatics help scent and flavor our chicken. Substitute the garlic with ½ teaspoon of garlic powder and the onion with 1 tablespoon of onion powder or 3 tablespoons of onion flakes.
  • Bay Leaf: Adds depth to our braising broth, but feel free to skip it if you don’t have any.
  • Chipotles in Adobo: Add a spicy kick and deep smoky flavors to the sauce. If you want something with less kick, sub with our Enchilada Sauce recipe.
  • Corn tortillas: Are the base of our taco and hold everything together. Feel free to sub with flour tortillas or even pitas!
  • Pineapple Salsa: This tangy, fresh, and slightly sweet salsa pairs beautifully with the smoky and spicy flavors of the saucy chipotle chicken, as well as adding color and texture to the taco.

How To Serve Chipotle Chicken Tacos

This recipe is one of my favorites for a family-style taco night. I load the table with a platter of warm tortillas, a big bowl of pulled chipotle chicken and smaller plates loaded with garnishes like fresh cilantro, radish slices, Sour Cream, Guacamole, and Pineapple Salsa! You can also serve Pico De Gallo or Cowboy Caviar. Make this an even heftier meal with Tomato Rice and Quick Seasoned Black Beans.

How To Store Chipotle Chicken Tacos

Store pulled chicken in an airtight container for up to three days. You can freeze the chicken in an airtight container with a sheet of parchment or plastic directly on the surface of the chicken for up to 3 months. Thaw overnight in the fridge before reheating in a microwave or a pan set over medium heat until steaming.

Overhead view of chicken tacos on a platter with a bowl of meat on the side.
Close up overhead view of chipotle chicken tacos with limes on the side.
Print

Chipotle Chicken Tacos

Change up your Taco Tuesday with these spicy and smoky Chipotle Chicken Tacos. They're a great weeknight meal or weekly meal prep!
Course Dinner, Lunch, Main Course
Cuisine American, Mexican
Total Cost $8.64 recipe / $1.44 serving
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 12 tacos
Calories 186kcal
Author Monti – Budget Bytes

Ingredients

  • 4 boneless skinless chicken thighs $4.44
  • 4 cloves garlic, divided $0.32
  • 1 yellow onion, divided $0.33
  • 1 bay leaf $0.10
  • 4 peppercorns* $0.01
  • 1 tsp salt $0.05
  • 2 Tbsp olive oil $0.16
  • 2 oz. chipotle peppers in adobo** $0.49
  • 12 5-inch corn tortillas $0.72

Pineapple Salsa (optional)

  • 2 cups chopped pineapple (fresh or frozen) $0.75
  • 1/4 red onion, chopped $0.17
  • 1 jalapeño $0.11
  • 1 lime $0.59
  • 1/4 bunch cilantro (about ¼ cup) $0.35
  • 1 tsp salt (or to taste) $0.05

Instructions

  • Add the chicken thighs, 2 cloves of garlic, 1/2 of the onion, bay leaf, peppercorns, and salt to a pan, then add water to cover (about 4 cups). Place the pan over medium heat. Cover it, and cook for 20 minutes, or until the chicken is at an internal temperature of 160°F and fork tender.
  • Remove the chicken thighs from the broth. Reserve the broth. Shred the chicken with two forks.
  • Add oil to a saucepan on medium heat. Dice the remaining ½ onion and add it to the pan. Mince the remaining 2 cloves of garlic and add to the pan. Cook for about 2 minutes, until the onions steam and the garlic is fragrant.
  • Once the onions and garlic are fragrant, chop the chipotles in their sauce and add them to the pan. Stir well to incorporate. Then add the pulled chicken and 1/4 cup of the reserved broth. Combine thoroughly and taste. For more heat, mix in more adobo sauce. For saucy pulled chicken, add a touch more of the broth and stir. Once the sauce has thickened to a velvety consistency, take the chicken off the heat.
  • To make the pineapple salsa, finely chop the pineapple, onion, jalapeño, and cilantro. Combine the chopped pineapple, onion, juice of one lime, cilantro, and salt to taste.
  • Assemble the tacos. Add 1/4 cup of pulled chicken to a corn tortilla and top with pineapple salsa. Serve these babies up and enjoy a weeknight win!

See how we calculate recipe costs here.

Notes

*If you have a pepper grinder, open it to retrieve individual peppercorns, or substitute with ⅛ tsp cracked pepper.
**This is about ⅓ of a 7oz. can.

Nutrition

Serving: 2tacos | Calories: 186kcal | Carbohydrates: 14g | Protein: 9g | Fat: 11g | Sodium: 433mg | Fiber: 2g
A taco held in a hand, lime being squeezed over top.

How to Make Chipotle Chicken Tacos – Step by Step Photos

Chicken thighs in a pan with onion and garlic, water being poured in.

Add 4 boneless skinless chicken thighs, 2 cloves garlic, 1/2 of a yellow onion, 1 bay leaf, 4 peppercorns, and 1 teaspoon salt to a pan and add water to cover (about 4 cups). Place the pan over medium heat. Cover it, and cook for 20 minutes, or until the chicken is at an internal temperature of 160°F and fork tender.

Shredded chicken in a dish, a measuring cup with broth on the side.

Remove the chicken thighs from the broth. Reserve the broth. Shred the chicken with two forks.

Onion and garlic in a skillet.

Add oil to a saucepan on medium heat. Dice the remaining half onion and add it to the pan. Mince the remaining 2 cloves of garlic and add to the pan. Cook for about 2 minutes, until the onions steam and the garlic is fragrant.

Chipotle peppers added to the skillet with onion and garlic.

Once the onions and garlic are fragrant, chop 2 ounces of chipotles in their sauce and add them to the pan. Stir well to incorporate.

Pulled chicken added to the skillet with the chipotles.

Then add the pulled chicken and 1/4 cup of the reserved broth to the skillet. Combine thoroughly and taste. For more heat, mix in more adobo sauce. For saucy pulled chicken, add a touch more of the broth and stir.

Finished chipotle chicken in the skillet.

Once the sauce has thickened to a velvety consistency, take the chicken off the heat.

Close up overhead view of chipotle chicken tacos with limes on the side.

More Taco Recipes

The post Chipotle Chicken Tacos appeared first on Budget Bytes.

Southwest Lentils And Rice Skillet

This Southwest Lentils and Rice Skillet is packed with veggies and bold flavors for a super filling, budget-friendly, and easy to make one pot skillet meal!

The post Southwest Lentils And Rice Skillet appeared first on Budget Bytes.

I don’t know about you all, but I love one pot skillet meals! This simple Southwest Lentils and Rice Skillet was inspired by a protein meal bag that I used to buy in the grocery freezer section. I loved the flavors and combination of ingredients, but I realized that I could make 3 times as much and save more money by making it at home. But the best part about this dish is that it’s a “pantry cleaning” recipe. Meaning most of the ingredients are pantry staples like canned beans and tomatoes, lentils, rice, corn, herbs and spices. It’s truly budget-friendly, super filling, easy to make, and probably your new favorite meal prep recipe! :)

Overhead shot of southwest lentils and rice skillet garnished with green onions and a wooden spoon placed inside the skillet.

What’s in Southwest Lentils and Rice Skillet?

The good news is you probably already have most of these ingredients for this tasty skillet meal in your pantry right now! So here’s a brief rundown of what you’ll need:

  • Lentils & Rice – Lentils and rice are the base components of this recipe and a great combination for a filling meal. There are several different types of lentils, but we used brown lentils and long-grain white rice for this recipe. I’ll provide more details about lentils in the section below.
  • Vegetables – I used a simple combination of black beans, fire-roasted tomatoes, and frozen corn for this recipe. Feel free to use canned corn (drained) or regular diced tomatoes if that’s what you have on hand. Just know you’ll be missing out on the smoky flavor you would get from using fire-roasted tomatoes.
  • Red Onion and Garlic – Both of these aromatics add depth and great flavor to the dish. You can certainly substitute yellow onion instead of red onion if you prefer.
  • Vegetable Broth – Vegetable broth to cook the lentils and rice and to keep this recipe vegetarian. Feel free to use chicken broth if that’s what you have on hand.
  • Spices – Spices like cumin, chili powder, adobo seasoning, and oregano create a bold Southwest-inspired flavor base for this skillet meal.
  • Cheddar Cheese & Green Onions – We topped things off with some fresh shredded cheddar cheese and sliced green onions for extra flavor and color.

What Type of Lentils To Use?

There’s usually a wide variety of lentils sold in grocery stores these days including brown, red, yellow, black and french-style lentils. For this recipe you’ll want to use brown or brownish-green lentils which cook with about 20 minutes of simmering and do not require soaking. I don’t suggest using red or yellow lentils for this recipe because they break down quickly when cooked and they don’t hold their shape as well as brown lentils.

Can I use Brown Rice?

This recipe would be a little tricky to substitute brown rice in because brown rice takes much longer to cook than white rice, and it requires more liquid. The longer cook time would also cause the lentils to become mushy. So I recommend just sticking with the white rice for this recipe.

Topping Ideas

One of the best parts about this Southwest Lentils & Rice skillet is being able to customize it with all your favorite taco-style toppings! You can top it with some cilantro, your favorite cheese, and even a few diced tomatoes.

Or get really fancy with some diced avocado, pickled jalapeños, or a drizzle of lime crema. My personal favorite is to just serve it with shredded cheese, green onions, a side of salsa, and some tortilla chips. Sooo good!! :)

Storing & Reheating

This lentils and rice meal holds up great in the fridge. Store any leftovers in an airtight container in the fridge for up to 4 days. And it’s perfect for meal prep! I’ve meal-prepped this recipe quite a few times in separate storage containers, reheated in the microwave until warm, and boom…a quick and easy lunch or dinner any day of the week!

Overhead view of a white bowl full of southwest lentils and rice with tortilla chips, a napkin, and black fork on the side.
Overhead shot of southwest lentils and rice skillet garnished with green onions and a wooden spoon placed inside the skillet.
Print

Southwest Lentils and Rice Skillet

This Southwest Lentils and Rice Skillet is packed with veggies and bold flavors for a super filling, budget-friendly, and easy to make one pot skillet meal!
Course Dinner, Lunch
Cuisine Mexican
Total Cost $5.65 recipe / $1.41 serving
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4 (1.5 cups each)
Calories 369kcal
Author Marsha – Budget Bytes

Equipment

Ingredients

  • 1 Tbsp olive oil $0.11
  • 1 small red onion $0.42
  • 2 cloves garlic $0.16
  • 1.5 tsp cumin $0.15
  • 1 tsp chili powder $0.10
  • 1 tsp adobo seasoning $0.10
  • 1/2 tsp dried oregano $0.05
  • 1/2 tsp salt $0.04
  • 1/4 tsp freshly cracked black pepper $0.02
  • 1/2 cup brown lentils, rinsed $0.38
  • 1 15oz. can black beans, drained & rinsed $0.79
  • 1 14.5oz. can fire roasted tomatoes $1.25
  • 1 cup frozen corn $0.60
  • 2 cups vegetable broth $0.34
  • 3/4 cup long grain white rice, rinsed $0.32
  • 1/2 cup shredded cheddar cheese $0.58
  • 2 green onions, sliced $0.24

Instructions

  • Dice the red onion and mince the garlic. Add olive oil and onion to a large deep skillet over medium heat and sauté until onions are translucent, approximately 2-3 minutes. Add minced garlic and sauté an additional 30 seconds or until garlic is fragrant.
  • Add the cumin, chili powder, adobo, oregano, salt, and pepper to the skillet, stir and toast spices for about 30 seconds.
  • Next add in the lentils, black beans, fire roasted tomatoes (with juices), corn, and vegetable broth. Stir everything to combine. Place a lid on the skillet, turn the heat up to medium-high, and allow the mixture to come to a full boil. Once boiling, immediately reduce the heat to medium-low and simmer for 5 minutes. This will allow the lentils to start cooking first before adding the rice.
  • After 5 minutes, remove the lid and add the rice. Stir briefly just to evenly distribute the rice, cover with a lid, bring the skillet back to a boil, then reduce the heat again and simmer for 20 minutes.
  • While the mixture is cooking, grate the cheddar cheese and slice the green onions.
  • After 20 minutes, remove the skillet from the heat and let it rest, with the lid on, for 5 minutes. After it has rested, remove the lid, fluff the rice and gently stir to redistribute the veggies.
  • Top the lentils and rice mixture with shredded cheese and sliced green onions. Serve with more of your favorite toppings and enjoy!

See how we calculate recipe costs here.

Nutrition

Serving: 1.5cups | Calories: 369kcal | Carbohydrates: 59g | Protein: 14g | Fat: 9g | Sodium: 872mg | Fiber: 10g
Side front view of southwest lentils and rice skillet with a wooden spoon scooping some out.

How to Make Southwest Lentils And Rice Skillet – Step by Step Photos

Diced red onion, garlic, and spices in a skillet.

In a large deep skillet, add 1 Tbsp olive oil and 1 small red onion, diced. Sauté over medium heat until onions are translucent, approximately 2-3 minutes. Add 2 minced garlic cloves and sauté an additional 30 seconds. Now add 1 1/2 tsp cumin, 1 tsp chili powder, 1 tsp adobo seasoning, 1/2 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp cracked black pepper. Stir and toast the spices for about 30 seconds.

Lentils, fire-roasted tomatoes, black beans, corn, and vegetable broth added to the skillet.

Add 1/2 cup brown lentils, one 15oz. can black beans (drained & rinsed), one 14.5oz. can fire roasted tomatoes (with juices), 1 cup frozen corn, and 2 cups of vegetable broth to the skillet. Stir everything to combine. Place a lid on the skillet, turn the heat up to medium-high, and allow the mixture to come to a full boil. Once boiling, immediately reduce the heat to medium-low and simmer for 5 minutes. This will allow the lentils to start cooking first before adding the rice.

Long grain white rice being added to the skillet.

After 5 minutes, remove the lid and add 3/4 cups long grain white rice (rinsed). Stir briefly just to evenly distribute the rice, cover with a lid, bring the skillet back to a full boil, then reduce the heat again and simmer for 20 minutes. While the mixture is cooking, grate 1/2 cup cheddar cheese and slice two green onions.

Cooked southwest lentils and rice skillet with rice being fluffed with a fork.

After 20 minutes, remove the skillet from the heat and let it rest, with the lid on, for 5 minutes. After it has rested, remove the lid, fluff the rice and gently stir to redistribute the veggies.

Finished Southwest Lentils and Rice Skillet with shredded cheddar cheese and sliced green onions on top.

Top the lentils and rice mixture with the shredded cheese and sliced green onions.

Overhead view of a white bowl full of southwest lentils and rice with tortilla chips, a napkin, and black fork on the side.

Serve with more of your favorite toppings and enjoy!

More Easy Skillet Recipes

The post Southwest Lentils And Rice Skillet appeared first on Budget Bytes.

Chicken Nachos

This is THE BEST chicken nacho recipe! What’s not to love about crispy corn chips loaded with succulent chicken breast and melted cheese?

The post Chicken Nachos appeared first on Budget Bytes.

Sometimes you just need the crunchy, salty, cheesy goodness of chicken nachos. Am I right??? What’s not to love about crispy corn chips loaded with succulent chicken breast and dripping with tangy melted cheese and sour cream? They’re even better with earthy cilantro, creamy avocado, and the gentle heat from fresh jalapeno. Sigh. This is THE BEST chicken nacho recipe! It’s a perfect marriage of texture and umami bombs.

Overhead shot of sheet pan chicken nachos with sliced jalapeño, avocado, and cilantro.

What Should I Put On My Nachos?

I’m going ’88 Bobby Brown here and saying that when it comes to ingredients for nachos, it’s your prerogative. (If you’re not familiar with My Prerogative, please enjoy three minutes of 80’s perfection.) This recipe uses chicken, fresh jalapeño, cilantro, green onions, and avocado. Some other excellent choices are:

What Cheese Is Best For Nachos?

Not all cheeses melt well. So if you’re looking for an ooey-gooey cheese pull, opt for any combination of cheeses listed below. And if you can, shred your own. The additives in pre-shredded cheeses can prevent them from softening when heated.

  • Cheddar
  • Monterey Jack
  • Pepper Jack
  • Mozzarella
  • Queso Asadero
  • Queso de Oaxaca
  • Queso Quesadilla
  • Queso Chihuahua

All that being said, I still love a sprinkle of Queso Fresco all over my nachos. It doesn’t melt, but it is sooo YUMMY.

Forty five degree angle shot of sheet pan chicken nachos with sliced jalapeño, avocado, and cilantro.

What Sauces Go On Nachos?

You can use a simple salsa with nachos or go for something a little more complex. Drizzle it on top of your nachos or serve it on the side in a wide-mouth bowl for easy dunking. I chose a tangy Salsa Verde for this recipe, but a spicy Salsa Roja is just as good. You can also use any of these easy Budget Bytes recipes:

How To Make Perfect Chicken Nachos

  1. Choose a sturdy corn chip. Thicker chips can hold the weight of all of your toppings. A thin chip will break faster than a drama queen on The Bachelor.
  2. Line Your Sheet Pan. Use parchment or aluminum to make clean-up a breeze. Otherwise, you’ll be spending your night scrubbing burnt cheese.
  3. Layer your nachos. Put toppings on the first layer and then repeat. That way, you lessen the chance of getting a naked chip, i.e., the biggest nacho foul ever.
  4. Pre-cook your meat. Nachos should only be in the oven long enough to melt the cheese, which isn’t long enough to cook raw meat. Cook chicken ahead of time or opt for pre-cooked rotisserie chicken.
  5. Chop toppings into small dice. You want to get a bite with all of your carefully selected flavors. That will only happen with small chunks of meat and veggies. 
Close up of a chicken nacho chip with a touch of sour cream.
Overhead shot of sheet pan chicken nachos with sliced jalapeño, avocado, and cilantro.
Print

Chicken Nachos

This is THE BEST chicken nacho recipe! What's not to love about crispy corn chips loaded with succulent chicken breast and melted cheese?
Course Appetizer, Dinner, Lunch
Cuisine Mexican
Total Cost ($12.68 recipe / $1.58 serving)
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 8 servings
Calories
Author Monti – Budget Bytes

Equipment

Ingredients

  • 3 tsp taco seasoning $0.21
  • 1 lb boneless, skinless chicken breast $2.99
  • 1 Tbsp cooking oil $0.04
  • 15 oz corn tortilla chips (1 large bag) $3.69
  • 2 cups Mexican cheese blend, shredded $2.15
  • 1 jalapeño $0.24
  • 2 green onions $0.23
  • 1/2 cup fresh cilantro $0.23
  • 1 avocado $1.50
  • 1 lime, zested and juiced $0.60
  • 1/2 cup sour cream $0.50
  • 2 Tbsp queso fresco, crumbled $0.25

Instructions

  • Add a rack to the center of your oven and preheat it to 400°F. Pound the chicken breast an inch thick with a heavy skillet. Sprinkle liberally on both sides with taco seasoning.
  • Add cooking oil to a heavy-bottomed skillet set over medium-high heat. Sear the chicken breast for 5 minutes, then flip it and cook for a few minutes more, or until a thermometer reads 165°F.
  • Slice the jalapeño and two green onions. Chop the cilantro. Dice the avocado and drizzle lime juice over it to keep it from browning.
  • When your chicken has reached an internal temperature of 165°F, remove it from the pan and let it rest for five minutes. Chop it into 1/2-inch pieces.
  • Line a sheet pan with parchment paper. Add half a bag of corn chips to the pan. Top with half of the shredded cheese and half of the chopped chicken.
  • Repeat the layering process with the remaining chips, cheese, and chicken. Bake at 400°F until the cheese melts, about 7 to 10 minutes.
  • Sprinkle the nachos with the avocado, jalapeño, green onion, lime zest, and chopped cilantro. Finish with dollops of sour cream and sprinkle with crumbled queso fresco.

See how we calculate recipe costs here.
Overhead shot of sheet pan chicken nachos with sliced jalapeño, avocado, and cilantro.

How to Make Chicken Nachos – Step by Step Photos

Overhead shot of a chicken breast covered in plastic wrap ready to be flattened by a cast iron pan.

Add a rack to the center of your oven and preheat it to 400°F. To ensure your chicken cooks evenly, cover it with a sheet of plastic wrap, and pound it an inch thick with a heavy skillet. Season your breast liberally with 3 teaspoons of taco seasoning.

Overhead shot of a blackened chicken breast in a stainless steel skillet.

Place a heavy-bottomed skillet over medium-high heat. Add a tablespoon of oil. Once the oil is shimmering hot, add the breast. Cook for 5 minutes without moving it to create a thick sear. Then flip it and cook for a few minutes more, or until a thermometer reads 165°F.

Overhead shot of chopped toppings on a white cutting board.

Chop your fresh ingredients: slice one jalapeño, two green onions, a 1/2 cup of cilantro, and dice an avocado. As soon as you dice the avocado, drizzle it with the lime juice to prevent it from turning brown.

Overhead shot of chopped chicken breast on a white cutting board.

When your chicken has reached an internal temperature of 165°F, remove it from the pan and let it rest for five minutes before chopping it into 1/2-inch pieces.

Overhead shot of a hand putting chicken on the first layer of chicken nachos on a sheet pan..

Line a sheet pan with parchment paper. Then, add half a bag of corn chips to the pan. Next, top with 1 cup of shredded cheese. (If you prefer cheesier nachos, double the amount asked for in the recipe.) Sprinkle the chips with half of the chopped chicken breast.

Overhead shot of baked chicken nachos on a sheet pan.

Next, repeat the layering process with the remaining chips, cheese, and chicken. Bake at 400°F until the cheese melts, about 7 to 10 minutes.

Overhead shot of sheet pan chicken nachos with sliced jalapeño, avocado, and cilantro.

Sprinkle the nachos with the diced avocado, sliced jalapeño, 2 sliced green onions, lime zest, and 1/2 cup of chopped cilantro. Finish with dollops of the 1/2 cup of sour cream and sprinkle with 2 tablespoons of crumbled queso fresco. Finally, serve the whole sheet pan of nachos like a party platter and snack on! Ugh. I’m jealous. I want to have these again right now!

What To Serve With Nachos

The post Chicken Nachos appeared first on Budget Bytes.