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.

Chicken Verde Soup with Salted Yogurt.

Chicken verde soup is about to warm up your Monday! Welcome to your new favorite dinner! Yes. I realize if I had a quarter for every time I opened a blog post like that, I would be a billionaire and probably spend all my money on shoes. But I just can’t everrrrr pick a favorite. […]

The post Chicken Verde Soup with Salted Yogurt. appeared first on How Sweet Eats.

Chicken verde soup is about to warm up your Monday!

This chicken verde soup is easy to make and comes together quickly. It's served with salted yogurt dolloped on top and it's delish!

Welcome to your new favorite dinner!

Yes. I realize if I had a quarter for every time I opened a blog post like that, I would be a billionaire and probably spend all my money on shoes.

But I just can’t everrrrr pick a favorite. I’ve never been able to – like my entire life, I’ve never been able to pick JUST ONE FAVORITE – so multiple things end up as favorites. 

It’s like a collection. I have a collection of favorites.

That includes everything.

Sorry?

This chicken verde soup is easy to make and comes together quickly. It's served with salted yogurt dolloped on top and it's delish!

This soup is really a cheater’s chicken verde soup. Instead of actual tomatillos we’re going to use salsa verde. Majorly cheating, I know. 

But see, tomatillos aren’t always available to me, so I had to figure something out. Plus, this ended up being delicious! 

salted yogurt

It’s one of those soups that comes together in a little over 30 minutes and still tastes fantastic! It doesn’t have to simmer all day (though, sure, it does taste incredible the next day too), you can use a rotisserie (or leftover!) chicken and it’s the perfect weeknight meal.

Cozy, comforting, not too heavy, very delicious.

This chicken verde soup is easy to make and comes together quickly. It's served with salted yogurt dolloped on top and it's delish!

Now let’s talk about the toppings! Yes, my soups and chilis are all about the toppings but this one is a game changer. Of course, I want my classic toppings like chips and cheese and cilantro and maybe radishes (too bad I ruined the alliteration there) and stuff like that. 

But here, we’re also going to make a salted yogurt. YES. Say it with me. Salted yogurt!

It sounds weird, but it’s incredible dolloped on top of soup.

To make it, you whisk together buttermilk, greek yogurt and… salt. It’s very easy!

This chicken verde soup is easy to make and comes together quickly. It's served with salted yogurt dolloped on top and it's delish!

I’ve tried it on a few different soups now, but topping this one is by far my favorite. Maybe it’s because it’s kinda of like adding sour cream (but not really) or because it takes away some of the brothy-ness of the soup and makes it feel more comforting. 

Either way, it’s GOOD.

Oh oh oh and what’s really good is dipping an entire chip in your soup and scooping up the chicken verde mess AND the salted yogurt. Heck yes. Give me all of it. 

ENJOY.

This chicken verde soup is easy to make and comes together quickly. It's served with salted yogurt dolloped on top and it's delish!

Chicken Verde Soup

Chicken Verde Soup with Salted Yogurt

This chicken verde soup is easy to make and comes together quickly. It’s served with salted yogurt dolloped on top and it’s delish!

  • 1 tablespoon olive oil
  • 2 poblano peppers, (seeded and diced)
  • 1 sweet onion, (diced)
  • 4 garlic clove, (minced)
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 2 cups shredded chicken breast
  • 1 tablespoons ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • ½ cup your favorite beer
  • 1 14 ounce can pinto beans, drained and rinsed
  • 3 to 4 cups chicken stock
  • ¼ cup freshly squeezed lime juice
  • ⅔ cup salsa verde

for topping:

  • tortilla chips
  • cilantro
  • radish slices
  • lime wedges

salted yogurt

  • ½ cup plain greek yogurt, (I like whole milk or 2%)
  • ¼ cup buttermilk
  • ¼ teaspoon salt
  1. Heat a large pot over medium-low heat and add olive oil. Add in the peppers, onions and garlic cloves with the salt and pepper. Stir to coat. Cook, stirring often, until softened, about 5 to 6 minutes.
  2. Stir in the shredded chicken breasts, along with the cumin, paprika and chili powder. Stir and mix until everything is coated, then cook for another 5 minutes. Use the beer to deglaze the pan – pour it in and stir to remove all the brown bits from the bottom.
  3. Add in the beans, chicken stock, lime juice and salsa verde. Bring the mixture to a boil then reduce it to a simmer. Cover and cook for 15 minutes, just so everything can come together.
  4. Serve with a dollop of the yogurt, tortilla chips, fresh cilantro, radish slices

salted yogurt

  1. Whisk together the ingredients until combined. This stays good in the fridge for a day or two!

salted yogurt from bon appetit

This chicken verde soup is easy to make and comes together quickly. It's served with salted yogurt dolloped on top and it's delish!

Very much here for all of it.

The post Chicken Verde Soup with Salted Yogurt. appeared first on How Sweet Eats.

King Ranch Chicken Casserole

What am I doing over here cooking a casserole on one of the hottest days of the summer? Crazy, perhaps, but the stomach wants what the stomach wants, and mine wants King Ranch Chicken Casserole! This creamy cheesy chicken and tortilla casserole is pure comfort food heaven and I guess that’s just what I need […]

The post King Ranch Chicken Casserole appeared first on Budget Bytes.

What am I doing over here cooking a casserole on one of the hottest days of the summer? Crazy, perhaps, but the stomach wants what the stomach wants, and mine wants King Ranch Chicken Casserole! This creamy cheesy chicken and tortilla casserole is pure comfort food heaven and I guess that’s just what I need after months of eating nothing but summery refrigerator salads. 😅

A casserole dish with baked King Ranch Chicken Casserole next to a plate with a serving dished out.

What is King Ranch Chicken Casserole?

King Ranch Chicken Casserole is a classic Texan casserole, with layers of chicken, cheese, tortillas, and a rich creamy gravy (read about the purported history of the casserole here). Like a lot of casseroles, King Ranch Casserole is usually made with canned condensed soups. But if you know me, you know that I can’t get down with that. So I made a from-scratch version of this classic recipe, with a quick and easy homemade creamy chicken gravy. 

King Ranch Chicken Casserole, My Way

This is one of those recipes where there are as many versions as there are small towns in America. My interpretation of Kinch Ranch Chicken Casserole has a little less “sauce” and a little more texture. I did this by using crunchy tortilla chip strips (the thick rectangular chips) instead of raw corn tortillas, and used a little less of that creamy gravy than you might normally find in a King Ranch Casserole. It’s still creamy, cheesy, and good, just less gloopy

Overhead view of the bottom half of the casserole dish with baked King Ranch Chicken Casserole and two empty plates on the sides

The Rotisserie Chicken Short Cut

If you want to make your King Ranch Chicken Casserole a little easier, you can skip cooking the raw chicken breasts below and use pulled meat from a rotisserie chicken. You’ll need 2-3 cups of shredded rotisserie chicken to replace the chicken breasts. You can start the recipe with the step where you add butter, onion, and bell pepper to the skillet, modifying by adding the 1 Tbsp chili powder to the vegetables instead of to the raw chicken.

How Spicy is This King Ranch Chicken Casserole?

My casserole’s spice level was virtually non-detectable. The heat level will vary based on two ingredients: the chili powder and the diced tomatoes with green chiles (Rotel). Chili powder (which is a chili seasoning, not ground red chiles) can vary in heat from brand to brand and the one I have right now (a grocery store generic) has zero heat. The same is true for canned diced tomatoes with green chiles. Some brands are spicy, some are mild. Some label them as spicy or mild, some do not. So just be aware of these two ingredients if you’re trying to control the heat.

 

King Ranch Chicken Casserole

This made from scratch King Ranch Chicken Casserole has layers of chicken, tortillas, cheese, and a creamy sauce, with NO canned soups! 

  • 1 lb. boneless, skinless chicken breast (.79)
  • 1 Tbsp chili powder (~TN0~xxx xxxxxx xxxxxxxx
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  • 1 Tbsp cooking oil (~TN0~xxx xxxxxx xxxxxxxx
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  • 2 Tbsp butter (~TN0~xxx xxxxxx xxxxxxxx
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  • 1 yellow onion (~TN0~xxx xxxxxx xxxxxxxx
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  • 1 green bell pepper (~TN0~xxx xxxxxx xxxxxxxx
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  • 2 Tbsp all-purpose flour (~TN0~xxx xxxxxx xxxxxxxx
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  • 1 cup chicken broth (~TN0~xxx xxxxxx xxxxxxxx
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  • 1 10 oz. can diced tomatoes with green chiles (Rotel) (~TN0~xxx xxxxxx xxxxxxxx
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  • 1/2 cup sour cream (~TN0~xxx xxxxxx xxxxxxxx
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  • 8 oz. cheddar cheese, shredded (.69)
  • 5 cups tortilla chip strips* (.00)
  • 2 green onions (~TN0~xxx xxxxxx xxxxxxxx
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    xxxxxxx xxxx xxxx~TN0~.23)
  1. Place the chicken breasts on a cutting board, cover with plastic wrap, and use a mallet or rolling pin to pound the chicken to an even thickness, about 3/4 to 1-inch thick. Season both sides of the chicken breasts with chili powder.

  2. Heat the cooking oil in a large skillet over medium. Once hot, swirl the oil to coat the surface of the skillet, then add the seasoned chicken breast. Cook the chicken until browned on each side and cooked through, about 5 minutes each side. Remove the chicken to a clean cutting board to cool.

  3. While the chicken is cooking, finely dice the onion and bell pepper, and shred the cheddar cheese. Begin to preheat the oven to 375ºF.

  4. After removing the chicken from the skillet, add the butter, onion, and bell pepper. Sauté the onion and bell pepper in the butter over medium heat until the onions are soft and translucent.

  5. Add the flour to the skillet with the onion and bell pepper. Continue to sauté for about one minute more, or until the flour coats the bottom of the skillet and turns golden brown.

  6. Add the chicken broth to the skillet and stir to dissolve the flour and any browned bits of chicken from the bottom of the skillet. Allow the broth come up to a simmer, at which point it will thicken to a gravy. Remove the skillet from the heat.

  7. Drain the can of diced tomatoes with green chiles well. Dice the cooked chicken. Stir the chicken and tomatoes into the gravy.

  8. After stirring the chicken and tomatoes into the gravy, add the sour cream and 1/2 cup of the shredded cheddar, and stir until combined.

  9. Layer a few handfuls of the tortilla chip strips into the bottom of a 9×13-inch or 3 quart casserole dish. Spoon half of the chicken mixture on top of the chips. Layer more tortilla chip strips on top (about half as much as before), then spoon the remaining chicken mixture on top. Finally, add the remaining 1.5 cups of shredded cheddar.

  10. Bake the casserole in the preheated 375ºF oven for 15 minutes or until the cheese is melted and the casserole bubbles around the edges. Sprinkle sliced green onions on top after baking, then serve hot.

These are the thick rectangular tortilla chips, like these chips from Mission (I used a generic). Their thick texture makes them ideal for this casserole.


Scroll down for step by step photos!

Two plates with King Ranch Chicken Casserole, a fork digging into one of them.

Step by Step Photos

Pounded chicken breasts seasoned with chili powder

Begin by pounding two boneless, skinless chicken breasts (about 1 lb. total) to an even thickness, about 3/4 to 1-inch thick. This will help it cook quickly and evenly without drying out. Season the chicken breasts on both sides with about 1 Tbsp chili powder.

Cooked chicken in the skillet

Add 1 Tbsp cooking oil to a large skillet and preheat it over medium. Once hot, swirl to coat the skillet in oil, then add the chicken breasts. Cook the chicken until browned on both sides and cooked through (about 5 minutes per side). While the chicken cooks, dice one yellow onion and one bell pepper. Shred 8 oz. cheddar cheese.

Onion bell pepper and butter in the skillet

Remove the cooked chicken to a clean cutting board to cool. Begin to preheat the oven to 375ºF. Add the diced onion and bell pepper to the skillet along with 2 Tbsp butter. Sauté the onion and bell pepper in the butter over medium heat until the onion are soft and translucent (about 5 minutes).

Flour added to skillet with onion and bell pepper

Add 2 Tbsp all-purpose flour to the skillet and continue to stir and cook over medium heat, for about one minute more, or until the flour begins to coat the bottom of the skillet and turn golden brown.

Chicken broth being poured into the skillet

Add 1 cup chicken broth to the skillet and stir to dissolve the flour and any browned bits from the bottom of the skillet. Allow the skillet to come up to a simmer, at which point the broth will thicken into a gravy. Remove the skillet from the heat.

Diced chicken and drained tomatoes added to the skillet

Dice the cooked chicken and drain one 10 oz. can of diced tomatoes with green chiles. Add the chicken and tomatoes to the skillet and stir to combine.

Sour cream and cheese added to the skillet

Add 1/2 cup sour cream and 1/2 cup of the shredded cheddar to the skillet and stir to combine.

Layering tortilla chip strips and chicken mixture in casserole dish

Lay a few handfuls of tortilla chip strips in the bottom of a 9×13-inch or 3 quart casserole dish. Spoon 1/2 of the chicken mixture over the chips (it will not cover in a solid layer).

Second layer of chips and chicken mixture in casserole dish, being covered with cheese

Add a couple more handfuls of chips on top (about half as many as before), then spoon the rest of the chicken mixture over top. Lastly, add the remaining 1.5 cups of shredded cheddar on top.

Sliced green onion being added to the top of the baked King Ranch Chicken Casserole

Bake the King Ranch Chicken Casserole in the preheated 375ºF oven for 15 minutes, or until the cheese is melted and the casserole is bubbling around the edges. Sprinkle sliced green onions on top after baking. Serve hot.

The casserole dish next to a plate with a serving of King Ranch Chicken Casserole

Cheeeeeeeeesy chicken and tortillas!

Close up of a plate full of King Ranch Chicken Casserole with a fork stuck in the middle

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