Cheeseburger Pasta Skillet

Y’all know I love to get creative with flavors, but every once in a while I get in the mood for straight-up American comfort food, like cheeseburgers. When that craving hit this week I decided to make a cheeseburger flavored pasta, which gives me all that cheeseburger flavor with a lot less actual burger. Because […]

The post Cheeseburger Pasta Skillet appeared first on Budget Bytes.

Y’all know I love to get creative with flavors, but every once in a while I get in the mood for straight-up American comfort food, like cheeseburgers. When that craving hit this week I decided to make a cheeseburger flavored pasta, which gives me all that cheeseburger flavor with a lot less actual burger. Because when meat is one of the most expensive items at the grocery store you have to streeeeeeeeetch it any way you can. This  Cheeseburger Pasta Skillet does just that. If you loved Hamburger Helper when you were growing up, you’re going to love this homemade version even more!

Originally posted 4-27-2016, updated 5-29-2021.

Overhead view of cheeseburger pasta skillet in the pan with a spatula in the side

Hot Dog Relish is the Secret Ingredient

This cheeseburger pasta is super good even without the relish, but adding a couple spoonfuls of hotdog relish at the end really makes it taste like you’re eating a hamburger. What is hot dog relish? It’s basically a dill pickle relish mixed with yellow mustard. If you can’t find hot dog relish at your grocery store, you can buy plain dill relish and mix a little yellow mustard into it (about a teaspoon). 

Tips for Cooking One Pot Pasta

Cooking one pot pasta recipes is a little bit like riding a bike. You have to watch it and adjust to the nuances of the pasta as it cooks, but once you get the hang of it, it’s a breeze. Here are a few tips:

  • Use heavy, thick cookware to help the ingredients heat evenly.
  • Use a burner size close to the size of the bottom of your pot for even heating.
  • The broth does not need to fully cover the pasta for it to cook, so resist the urge to add extra water or broth.
  • Make sure the liquid is simmering the whole time the pasta is cooking. If the heat is too low, the pasta will just get gummy.
  • Stir the pot occasionally to prevent sticking, but not too often or your risk breaking down the pasta.
  • Use your judgment. If your pasta looks close to being cooked through, but there is too much liquid left in the skillet, let it finish simmering with the lid off. If the liquid is gone but your pasta is still not tender, add a splash more water or broth and continue to simmer.

How to Serve Skillet Cheeseburger Pasta

I’m usually all about stuffing my recipes with as many vegetables as possible, but I couldn’t figure out a way to incorporate more vegetables into this recipe without making it less hamburger-like, so I’m just going to suggest you serve it with a simple side salad. Nothing fancy, maybe just some Romaine, tomatoes, and dressing. Keep it easy. :) And maybe Homemade Garlic Bread. Because every meal is better with garlic bread. ;)

Freeze Some For Later

Saucy pasta dishes like this freezer pretty well, IMHO, so if you’re cooking for yourself this would make a good cook-and-freeze-for-later dish. If you’re extra sensitive to texture changes like pasta getting slightly softer, though, you may not be a fan of the leftovers.

Overhead view of cheeseburger pasta in a bowl with a fork on the side

Close up of cheeseburger pasta skillet being scooped out with a spoon

Cheeseburger Pasta Skillet

Cheeseburger Pasta Skillet is a fast and easy homemade version of hamburger helper that cooks all in one pot for easy cleanup!
Total Cost $5.03 recipe / $1.26 serving
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 1.5 cups each
Calories 555kcal
Author Beth - Budget Bytes

Ingredients

  • 1 yellow onion $0.25
  • 1 Tbsp olive oil $0.16
  • 1/2 lb. ground beef $2.50
  • 2 Tbsp all-purpose flour $0.02
  • 1 8oz. can tomato sauce $0.29
  • 2 cups beef broth $0.26
  • 1/2 lb. pasta shells, uncooked $0.50
  • 4 oz. cheddar cheese, shredded $0.75
  • 2 Tbsp hot dog relish $0.16
  • 2 green onions, sliced (optional) $0.20

Instructions

  • Finely dice the onion. Add the onion, olive oil, and ground beef to a large deep skillet and sauté over medium heat until the beef is fully browned and the onion is soft and translucent. Drain off any excess fat, if needed.
  • Add the flour to the skillet and continue to stir and cook for one minute more. The flour will begin to coat the bottom of the skillet. Be careful not to let the flour burn.
  • Add the tomato sauce and beef broth to the skillet and stir to dissolve the flour off the bottom of the skillet.
  • Add the uncooked pasta to the skillet and stir to combine. The liquid in the skillet may not fully cover the pasta, but that is okay.
  • Place a lid on the skillet, turn the heat up to medium-high, and let the liquid come up to a boil. Once it reaches a boil, give it a quick stir to loosen any pasta from the bottom of the skillet, replace the lid, and turn the heat down to low. Let the pasta simmer, stirring occasionally (always replacing the lid), for about 10 minutes, or until the pasta is tender and the sauce has thickened. Turn the heat off.
  • Add the shredded cheddar to the skillet and stir until it has melted into the sauce. Stir the hot dog relish into the sauce and then top with sliced green onions. Serve hot.

Nutrition

Serving: 1Serving | Calories: 555kcal | Carbohydrates: 53g | Protein: 27g | Fat: 26g | Sodium: 1045mg | Fiber: 4g

If you love easy one pot pasta dinners, check out our One Pot Meals category!

Close up of cheeseburger pasta skillet being scooped out with a spoon

How to Make Cheeseburger Pasta Skillet – Step by Step Photos

Ground beef and onion cooked in the skillet

Start by finely dicing one onion. Add the onion, 1/2 lb. lean ground beef, and 1 Tbsp olive oil to a large deep skillet. Sauté the onion and beef until the beef is fully browned and the onions are soft and translucent. Drain off any excess fat, if needed (if you’re using 90% lean or higher, there probably isn’t anything to be drained off).

Flour added to the cooked ground beef

Add 2 Tbsp all-purpose flour to the skillet and continue to stir and cook for one minute. The flour will bein to coat the bottom of the skillet. This is okay, just be sure to watch it closely and not let it burn. The flour will help thicken the sauce and help the cheese melt smoothly into the sauce.

Tomato sauce in the skillet, beef broth being poured in

Add an 8oz. can of tomato sauce and 2 cups beef broth. Stir to dissolve the flour off the bottom of the skillet.

Uncooked pasta shells added to the skillet

Add ½ lb. uncooked pasta shells to the skillet and stir to combine. The liquid in the skillet does NOT need to fully cover the pasta for it to cook. The steam in the skillet will help cook the pasta that is above the surface and the pasta will be stirred to ensure even cooking.

Cooked pasta in the skillet a spatula pulling the pasta aside to show the sauce

Place a lid on the skillet and turn the heat up to medium-high. Allow the liquid to come to a boil. Once it reaches a boil, give it a quick stir to loosen any pasta from the bottom of the skillet, replace the lid, and turn the heat down to low. Let the skillet simmer, stirring occasionally (always replacing the lid), for about 10 minutes, or until the pasta is tender and the sauce has thickened. Turn the heat off.

Shredded cheddar added to the skillet

Add 4oz. shredded cheddar cheese and stir it into the pasta until it is melted and creamy.

hot dog relish added to the skillet

Finally, add 2 Tbsp of hot dog relish (mustard dill relish), and stir it into the sauce. I feel like the relish is what really made this taste like a hamburger, but if you’re not into relish you skip this last step and still have an amazingly cheesy beef pasta. 

cheeseburger pasta skillet topped with sliced green onions

I had some green onions in the fridge, so I sliced a couple up and added them on top. They add just a little extra pop of flavor and nice visual appeal to the otherwise very monochromatic dish.

Close up side view of cheeseburger pasta skillet with a spoon dug in the side

OMG look at that cheesy sauce! 😍

Skillet Cheeseburger Pasta is a fast and easy "from scratch" version of the classic hamburger helper. BudgetBytes.com

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General Tso’s Cauliflower

We shared a recipe for General Tso’s tofu stir-fry years ago and it’s become a fan-favorite. We wanted to try our hands at a cauliflower version and — spoiler alert — it worked extremely well!
Cauliflower florets are tossed in a spicy, gingery sauce t…

General Tso’s Cauliflower

We shared a recipe for General Tso’s tofu stir-fry years ago and it’s become a fan-favorite. We wanted to try our hands at a cauliflower version and — spoiler alert — it worked extremely well!

Cauliflower florets are tossed in a spicy, gingery sauce then baked until crispy in the oven. Perfect for enjoying as a snack or side or serving with grains and veggies for a flavorful meal. Just 10 ingredients required and naturally vegan and gluten-free.

General Tso’s Cauliflower from Minimalist Baker →

Vegan Sushi Bowls with Ginger Marinated Tofu

All the flavor and texture of sushi without the hassle of making the rolls. These vegan sushi bowls are perfect for a build-your-own weeknight bowl or to make ahead and enjoy throughout the week. Just 10 ingredients required, naturally plant-based and …

Vegan Sushi Bowls with Ginger Marinated Tofu

All the flavor and texture of sushi without the hassle of making the rolls. These vegan sushi bowls are perfect for a build-your-own weeknight bowl or to make ahead and enjoy throughout the week. Just 10 ingredients required, naturally plant-based and gluten-free, and SO satisfying. Let us show you how it’s done!

Recipe Inspiration

These vegan sushi bowls are inspired by the flavors of sushi, but with a plant-based spin made into bowl form.

Vegan Sushi Bowls with Ginger Marinated Tofu from Minimalist Baker →

Southwest Tortilla Baked Eggs

These southwest inspired tortilla baked eggs make an easy and delicious weekend breakfast with plenty of room for customization!

The post Southwest Tortilla Baked Eggs appeared first on Budget Bytes.

If you missed my first post about this, I’m officially obsessed with baking my eggs in a tortilla shell. Not only do I already always have eggs and tortillas in my fridge, but you can toss in any kind of leftover vegetable, meat, or cheese that you happen to have, so it’s a great way to use up the leftovers from the week. Hello, easy and delicious weekend breakfast!

Two plates with southwest tortilla baked eggs and sour cream, a jar of salsa on the side

The first time I made tortilla baked eggs, I used a really simple mix of fresh spinach, grape tomatoes, and cheddar cheese. And after my first bite, my head spun with all the fun flavor combos that could be used for this dish. So today I’m sharing this southwest inspired version, with green chiles, red bell pepper, cheese, green onion, and salsa. It’s soooo delicious!

What Kind of Dish to Use

You can bake your eggs in any circular oven-safe dish that has a rim. The key is to use a tortilla that is 1-2 inches larger in diameter than your baking dish so that some of the tortilla folds up the sides and holds in the filling.

I am using an 8-inch tortilla and a 7-inch dish to bake four eggs. If you use a larger tortilla and dish, you may want to add more eggs and increase the baking time.

What Else Can You Add?

This recipe is very flexible, so it’s a great way to use up odds and ends in your kitchen at the end of the week. If you want to stay with the southwest flavor theme, you can add ingredients like: black beans, chorizo, bacon, cilantro, corn, chicken, chili powder, pepper jack cheese, cotija cheese, red onion, pico de gallo, or jalapeño. The key is going to be to only add a small amount of each ingredient so the tortilla doesn’t get too full or contain too much moisture.

What to Serve with Tortilla Baked Eggs

I like to add a little sour cream after baking, but a few slices of fresh avocado would also be amazing. Add a side of fruit and breakfast is done!

Close up of a slice of southwest tortilla baked eggs
Southwest tortilla baked eggs on a plate with sour cream and a fork

Southwest Tortilla Baked Eggs

These southwest inspired tortilla baked eggs make an easy and delicious weekend breakfast with plenty of room for customization!
Total Cost $2.41 recipe / $0.60 serving
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2
Calories 371.7kcal
Author Beth – Budget Bytes

Ingredients

  • 1/2 Tbsp olive oil $0.09
  • 1 8" flour tortilla $0.14
  • 1/2 cup shredded cheddar cheese $0.50
  • 1/4 red bell pepper $0.28
  • 2 Tbsp diced green chiles $0.25
  • 4 large eggs $0.92
  • 1/8 tsp salt $0.02
  • 1/8 tsp pepper $0.02
  • 2 Tbsp salsa $0.13
  • 1 green onion, sliced $0.06

Instructions

  • Preheat the oven to 350ºF. Brush the olive oil over the inside surface of a circular baking dish.
  • Press the tortilla down into the baking dish so that the edges fold up the sides of the dish. It may help to microwave the tortilla for a few seconds first to make it more pliable.
  • Sprinkle 1/2 of the shredded cheddar into the bottom of the tortilla. Dice the bell pepper and add it on top of the cheese along with the diced green chiles.
  • Crack four eggs into the dish on top of the vegetables and cheese. Season with a pinch fo salt and pepper.
  • Top with the remaining shredded cheese.
  • Bake the eggs for about 20 minutes, or until the whites are set and the yolks are still a bit liquid. You can shake the dish a bit to easily see how much the eggs are set.
  • After baking, spoon a couple tablespoons of salsa over the tortilla baked eggs and sprinkle the sliced green onion over top.
  • Loosen the tortilla by sliding a knife around the edge between the tortilla and dish, then slide the tortilla baked eggs out of the dish and use a large knife to cut it into quarters. Serve hot and enjoy!

Nutrition

Serving: 0.5recipe | Calories: 371.7kcal | Carbohydrates: 15.55g | Protein: 22.05g | Fat: 24.5g | Sodium: 902.6mg | Fiber: 1.6g
Southwest tortilla baked eggs on a plate with sour cream and a fork

How to Make Southwest Tortilla Baked Eggs – Step by Step Photos

Oil being brushed onto a round bakign dish

Preheat the oven to 350ºF. Brush about ½ Tbsp olive oil inside a round baking dish. The baking dish can be ceramic, metal, or glass. Choose a baking dish that is an inch or two smaller in diameter than your tortilla.

Tortilla pressed into baking dish

Press your tortilla down into the baking dish so that the edges fold up the sides of the dish (this holds your eggs and other ingredients in). If your tortillas are stiff, you might try microwaving the tortilla for a few seconds first to make it more pliable.

red bell pepper, green chiles, and cheddar in the tortilla

Dice about ¼ of a red bell pepper. Sprinkle ¼ cup shredded cheddar into the bottom of the tortilla, followed by the diced red bell pepper and 2 Tbsp diced green chiles (I used canned).

Eggs added to the tortilla

Crack four large eggs into the tortilla. It’s okay if the yolk breaks. Season with a pinch of salt and pepper.

More shredded cheddar added on top of the eggs

Add the remaining ¼ cup shredded cheddar on top of the eggs.

Baked eggs in a tortilla

Baked the egg filled tortilla for about 20 minutes, or until the white are set. You can shake the dish a little to see how firm the eggs are.

Salsa being spooned on top of the tortilla baked eggs

Spoon about 2 Tbsp salsa over your tortilla baked eggs then sprinkle sliced green onion on top.

Sliced tortilla baked eggs on a cutting board

Run a knife around the edge of the tortilla baked eggs (between the tortilla and the baking dish) to loosen the edges, then slide it out of the dish. Use a large knife to cut it into quarters.

Two servings of tortilla baked eggs with a jar of salsa on the side

Serve hot and enjoy!

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Hot Corn Dip

This creamy, cheesy hot corn dip will be the star of the show at your next party, gathering, or BBQ. Easy to double for larger crowds!

The post Hot Corn Dip appeared first on Budget Bytes.

If you like chips and queso, you’re going to love this hot corn dip. It’s like queso’s older hotter cousin. It’s got all that creamy cheesy goodness, plus a little sweetness from the corn, plenty of color from the peppers, and a little kick of spicy heat. And a little bowl of cool salsa on the side offers the perfect complimentary flavors and textures. THIS will be a staple at every party that I hope the future holds.

A rectangular baking dish full of hot corn dip with chips and salsa on the sides

What’s in Hot Corn Dip?

To make this dip, I started with my recipe for Spinach Artichoke Dip and simply swapped out the spinach and artichoke for corn and peppers, keeping that creamy-cheesy base. I then added a few more southwest flavors, like green onion, cumin, pepper jack cheese, and hot sauce to really solidify the flavor profile. The result? A super creamy, cheesy, slightly spicy dip that you won’t be able to stop dunking chips into.

Make it Extra

I always like to present a sort of “base layer” recipe to which you can add if your budget allows. If you want to go above and beyond with your hot corn dip, consider using a fire roasted corn for a more smoky flavor (I’ve seen fire roasted frozen corn at Trader Joes). You can also try stirring in some crumbled bacon, topping with some pico de gallo, or fresh cilantro.

Can I Use Fresh Corn?

This delicious dip is a natural choice during the summer months when fresh corn is cheap, sweet, and in abundance. To use fresh corn in this recipe you’ll want to roast, grill, or boil your corn before adding it to the mix. You’ll need about 3 cups of cooked corn kernels.

A chip dipped into the hot corn dip and being lifted away from the dish
Overhead view of several chips dipped into a dish full of hot corn dip

Hot Corn Dip

This creamy, cheesy hot corn dip will be the star of the show at your next party, gathering, or BBQ. Easy to double for larger crowds!
Total Cost $5.14 recipe / $0.86 serving
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 6 about ½ cup each
Calories 292kcal
Author Beth – Budget Bytes

Ingredients

  • 1 red bell pepper $1.50
  • 1 jalapeño $0.10
  • 2 cloves garlic $0.16
  • 3 green onions $0.19
  • 2 Tbsp butter $0.28
  • 12 oz. frozen corn $0.75
  • 4 oz. cream cheese $0.35
  • 1/4 cup sour cream $0.11
  • 2 Tbsp mayonnaise $0.20
  • 1/2 tsp ground cumin $0.05
  • 1/2 tsp hot sauce $0.08
  • 4 oz. pepper jack cheese, shredded (1 cup) $1.15
  • 2 Tbsp grated Parmesan $0.22

Instructions

  • Preheat the oven to 375ºF. Remove the seeds and stems from the red bell pepper and jalapeño, then finely dice both. Mince the garlic and slice the green onion.
  • Add the butter to a large skillet and melt over medium heat. Once melted, add the red bell pepper, jalapeño, and garlic. Sauté over medium for a few minutes, or just until the red bell pepper begins to soften.
  • Add the frozen corn and continue to sauté until the corn has heated through.
  • Cut the cream cheese into chunks, then add it to the skillet along with the sour cream and mayonnaise. Stir and heat the mixture until everything is melted together and smooth.
  • Finally, add the sliced green onions, cumin, hot sauce, half of the shredded pepper jack (½ cup) , and Parmesan. Stir until the cheese has melted into the sauce.
  • Spread the corn dip into a 2 quart casserole dish, then top with the remaining pepper jack. Transfer the dish to the oven and bake the corn dip for about 20 minutes in the preheated 375ºF oven, or until the cheese on top is melted and the dip is bubbling around the edges. Serve hot.

Nutrition

Serving: 0.5cup | Calories: 292kcal | Carbohydrates: 15.87g | Protein: 8.8g | Fat: 22.73g | Sodium: 286.93mg | Fiber: 2.37g
Overhead view of several chips dipped into a dish full of hot corn dip

How to Make Hot Corn Dip – Step by Step Photos

Diced peppers and garlic in a skillet

Preheat the oven to 375ºF. Remove the seeds and stems from one red bell pepper and jalapeño, then finely dice them. Mince two cloves of garlic and slice 3 green onions. Melt 2 Tbsp butter in a large skillet over medium heat. Once melted, add the red bell pepper, jalapeño, and garlic. Sauté the peppers and garlic over medium heat for a few minutes, or just until the red bell pepper begins to soften.

Frozen corn added to the skillet

Add a 12 oz. bag of frozen corn to the skillet and continue to sauté until the corn is heated through.

Cream cheese, sour cream, and mayo added to the skillet

Cut 4 oz. cream cheese into chunks, then add it to the skillet along with ¼ cup sour cream and 2 Tbsp mayonnaise. Stir them into the vegetables until they are melted, smooth, and creamy.

Spices, cheese, and green onion added to the skillet

Next, add sliced green onion, ½ tsp ground cumin, ½ tsp hot sauce, ½ cup shredded pepper jack, and 2 Tbsp grated Parmesan. Stir until everything is combined and melted together.

Hot corn dip being spread into a baking dish

Transfer the hot corn dip into a 2-quart baking dish and top with the remaining ½ cup shredded pepper jack.

Baked hot corn dip in the baking dish

Bake the hot corn dip in the preheated 375ºF oven for about 20 minutes or until the cheese on top is melted and the dip is bubbling around the edges.

Close up of a chip dipped into the corner of the hot corn dip casserole dish

Serve hot while the cheese is ooey-gooey and delicious!

The post Hot Corn Dip appeared first on Budget Bytes.

Crispy Tofu Lettuce Wraps with Peanut Sauce

In the spirit of spring, we wanted to create some light and simple yet satisfying entrées, and the first idea to come to mind was tofu lettuce wraps!
We’ve tried preparing tofu just about every which way, but have settled on this new-and-improved crisp…

Crispy Tofu Lettuce Wraps with Peanut Sauce

In the spirit of spring, we wanted to create some light and simple yet satisfying entrées, and the first idea to come to mind was tofu lettuce wraps!

We’ve tried preparing tofu just about every which way, but have settled on this new-and-improved crispy method as our favorite. Think next-level crispy tofu with tons of flavor that pairs incredibly well with fresh lettuce cups and spring veggies. The best part?

Crispy Tofu Lettuce Wraps with Peanut Sauce from Minimalist Baker →

Southwest Cauliflower Rice

Southwest Cauliflower Rice is a quick, easy, and flavorful side dish that can also be spruced up and turned into an entire meal!

The post Southwest Cauliflower Rice appeared first on Budget Bytes.

Look, I’m not one to say that cauliflower tastes like rice. It doesn’t. Not to me anyway. But there is something to say for cauliflower that has been “riced.” Or cauliflower that is minced to the size of small granules. It’s a fun and useful ingredient in its own right. So today I’m highlighting a really easy recipe using riced cauliflower. This Southwest Cauliflower Rice makes a super flavorful and easy side dish, or you can spruce it up and turn it into an entire meal! Keep on reading to find out how.

Overhead view of a skillet full of Southwest Cauliflower Rice garnished with lime and a bowl of salt on the side

What is Cauliflower Rice?

Cauliflower rice is simply cauliflower that has been minced to rice-sized granules. It takes on flavors really well and is an easy way to add a bunch of vegetable fiber to your meals. You can find this in the freezer section of most major grocery stores, or you can make your own with a food processor or a knife. I’ve got a tutorial for this coming later this week!

Cauliflower rice gained in popularity with the low-carb movement because a lot of people use it as a substitute for rice. I don’t find them to be similar at all, but I think that it’s useful as its own unique way.

Take a Short Cut with Taco Seasoning

I seasoned this dish with my Homemade Taco Seasoning (minus the cayenne and garlic powder), but if you want a short cut or don’t yet have a well stocked spice cabinet, you can use one packet of store-bought taco seasoning in place of the herbs and spices listed in the recipe below.

Overhead view of a bowl full of southwest cauliflower rice with a fork on the side

Is it Spicy?

I would rate this as a “medium” on the spicy scale. All of the heat is going to come from either the diced tomatoes with green chiles or the chili powder. Some brands of both chili powder and diced tomatoes with green chiles do make mild versions (no heat), so if you can’t handle spiciness, make sure you look for non-spicy versions of both of these ingredients. You can also try using fire-roasted diced tomatoes in place of the tomatoes with green chiles.

How to Serve Southwest Cauliflower Rice

This simple recipe makes a great side dish to any southwest-flavored dish, like Hearty Black Bean Quesadillas, Green Chile Chicken Enchiladas, Baked Beef and Black Bean Tacos, or Black Bean and Avocado Enchiladas. But you can also add a few ingredients and just make the cauliflower rice into a whole meal…

Make it a Meal

To make this Southwest Cauliflower Rice into a full meal you can add a can of black beans, ground beef or turkey, top it with some shredded cheese, sliced avocado, and maybe a couple of jalapeños. In fact, let me just put that on my list of recipe to make because now I want some!!

Overhead view of a skillet full of southwest cauliflower rice with a bowl of salt and cilantro on the side
Close up overhead of southwest cauliflower rice in a skillet with a wooden spoon

Southwest Cauliflower Rice

Southwest Cauliflower Rice is a quick, easy, and flavorful side dish that can also be spruced up and turned into an entire meal!
Total Cost $3.00 recipe / $0.75 serving
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 ¾ cup each
Calories 83.05kcal
Author Beth – Budget Bytes

Ingredients

  • 2 cloves garlic $0.16
  • 1 Tbsp olive oil $0.16
  • 4 cups cauliflower rice $1.66
  • 1 10oz. can diced tomatoes with green chiles $0.50
  • 1/2 Tbsp chili powder $0.15
  • 1/2 tsp smoked paprika $0.05
  • 1/2 tsp ground cumin $0.05
  • 1/4 tsp dried oregano $0.03
  • 1/4 tsp salt $0.02
  • 1/8 tsp freshly cracked black pepper $0.02
  • 2 green onions, sliced $0.20

Instructions

  • Mince the garlic and add it to a skillet with the olive oil. Sauté over medium heat for about one minute, or just until the garlic is slightly softened and fragrant.
  • Add the cauliflower rice and continue to sauté for about five minutes, or until the cauliflower is a little softer.
  • Finally, add the diced tomatoes with green chilies (and all the juices from the can), as well as all the spices: chili powder, smoked paprika, cumin, oregano, salt, and pepper. Continue to stir and cook for about five minutes more, or until most of the liquid has evaporated.
  • Taste the cauliflower rice and adjust the salt or other spices to your liking. Top with sliced green onions and serve.

Nutrition

Serving: 0.75cup | Calories: 83.05kcal | Carbohydrates: 10.13g | Protein: 3.33g | Fat: 4.08g | Sodium: 456.33mg | Fiber: 3.95g
Side view of a fork picking up some southwest cauliflower rice out of a bowl

How to Make Southwest Cauliflower Rice – Step by Step Photos

Cauliflower rice in a skillet with a spatula

Mince two cloves of garlic and add them to a skillet with 1 Tbsp olive oil. Sauté the garlic over medium heat for about one minute, or just until soft and fragrant. Add 4 cups of cauliflower rice and continue to sauté for about five minutes, or until the cauliflower has softened.

Tomatoes being poured into the skillet with cauliflower rice and spices

Add one 10oz. can of diced tomatoes with green chiles (with the juices), ½ Tbsp chili powder, ½ tsp smoked paprika, ½ tsp ground cumin, ¼ tsp dried oregano, ¼ tsp salt, and ⅛ tsp pepper.

Finished southwest cauliflower rice in the skillet

Continue to sauté the cauliflower, tomatoes, and spices for about five minutes more, or until most of the liquid has evaporated. Give the cauliflower rice a taste and adjust the salt or other spices to your preferences. Top with sliced green onions and serve!

Close up overhead of southwest cauliflower rice in a skillet with a wooden spoon

The post Southwest Cauliflower Rice appeared first on Budget Bytes.

Kimchi Fried Rice (Plant-Based!)

All the flavor of tangy, spicy kimchi combined with comforting fried rice. Our plant-based take is simple with just 10 ingredients required. The perfect weeknight meal or make-ahead recipe for the week. Let us show you how it’s done!
Origins of Kimchi …

Kimchi Fried Rice (Plant-Based!)

All the flavor of tangy, spicy kimchi combined with comforting fried rice. Our plant-based take is simple with just 10 ingredients required. The perfect weeknight meal or make-ahead recipe for the week. Let us show you how it’s done!

Origins of Kimchi Fried Rice

Kimchi fried rice, also called kimchi-bokkeum-bap, is popular in South Korea (source). It’s unclear who exactly invented it, but it’s thought that it originated out of a need to create an affordable and delicious meal with minimal ingredients.

Kimchi Fried Rice (Plant-Based!) from Minimalist Baker →

Avocado Egg Salad

We make hard boiled eggs every single week. They are a great healthy snack to have in the fridge. I also use them to make egg salad, deviled eggs, and this healthy Avocado Egg Salad. Adding creamy avocado changes everything. Avocados really do make eve…

We make hard boiled eggs every single week. They are a great healthy snack to have in the fridge. I also use them to make egg salad, deviled eggs, and this healthy Avocado Egg Salad. Adding creamy avocado changes everything. Avocados really do make everything better! I promise you are are going to love this…

The post Avocado Egg Salad appeared first on Two Peas & Their Pod.

Egg Salad

Easter is on Sunday and that means we will be up to our eyeballs in hard-boiled eggs. We always dye way too many eggs, but it is so fun! Plus, I love having extra hard boiled eggs to make deviled eggs and Egg Salad! I love making Avocado Egg Salad, but…

Easter is on Sunday and that means we will be up to our eyeballs in hard-boiled eggs. We always dye way too many eggs, but it is so fun! Plus, I love having extra hard boiled eggs to make deviled eggs and Egg Salad! I love making Avocado Egg Salad, but classic Egg Salad is…

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