Main Dish – FoodWatcher

Spatchcock Turkey

We love that our Spatchcock Turkey cooks really quickly (in about 1 ½ hours!) and evenly, for perfect juicy meat and crispy skin. Don’t forget all of my Thanksgiving Side Dishes, like Thanksgiving Stuffing, Mashed Potatoes, Sweet Potato Casserole, Homemade Dinner Rolls, and Cranberry Fluff Salad! How to Spatchcock a Turkey: Prep Turkey: Remove turkey…

We love that our Spatchcock Turkey cooks really quickly (in about 1 ½ hours!) and evenly, for perfect juicy meat and crispy skin.

Don’t forget all of my Thanksgiving Side Dishes, like Thanksgiving Stuffing, Mashed Potatoes, Sweet Potato Casserole, Homemade Dinner Rolls, and Cranberry Fluff Salad!

There’s a reason Spatchcock Turkey is so popular…

It cooks faster and more evenly! “Spatchcock” is just a fancy way to say split open and flatten the turkey, by removing the backbone, before cooking it. When cooked flat, the turkey will cook more evenly, ensuring the skin gets evenly crisp, and will cook much faster than a traditional Thanksgiving Turkey.

I recommend using a smaller turkey for this method (10-12 lbs) so that it fits on a large baking sheet and allow for faster cook time (just 70-90 minutes). It’s also essential that you have sharp kitchen shears to remove the backbone–or try asking your butcher to remove it for you.

And don’t miss my Make Ahead Thanksgiving Recipes so you can have a stress-free, delicious holiday!

How to Spatchcock a Turkey:

Prep Turkey: Remove turkey from packaging. Remove neck and giblets from the inside cavity, if applicable. Pat the turkey dry all over with paper towels. Let the turkey stand at room temperature for 45 minutes (this allows the turkey to cook more evenly).

Remove Backbone: Place the turkey breast-side down on a clean workspace with the legs facing towards you. Use sharp kitchen shears to cut along one side of the backbone. Repeat on the other side of the backbone until you can remove it completely (discard, or save for homemade gravy).

Four images showing how to spatchcock a turkey by using sharp kitchen shears to remove the backbone.

Press Flat: Flip the turkey breast-side up then firmly press down with the palms of your hands to flatten the breast bone of the turkey. You will hear a crack. Pull the thigh/legs outwards to help it lay flat. Preheat oven to 425 degrees F. Place turkey on a large rimmed baking sheet (with a rack set over it, if you have one), breast-side up then tuck the wing tips under the breast.

Season: Mix dry spices together. Pat turkey dry again with paper towels. Loosen the skin away from the breasts and spread olive oil on top of the breast meat, and a pinch of the spice rub. Spread olive oil all over the outsides of the bird then sprinkle generously with spice rub. (We use olive oil, instead of butter, like my Traditional Thanksgiving Turkey calls for, because this spatchcock turkey cooks at a higher temperature, and oil has a higher smoke point that wont burn, like butter.)

Two images showing a spatchcock turkey being pressed flat then after seasoning is added and it's ready to bake.

Cook: Roast for about 1 hour to 1 hour 45 minutes, rotating once during cooking, until it registers 165 degrees F tested in a multiple places with a meat thermometer. (I remove it when it reaches 160 degrees and let it come to 165 degrees while it rests). First temperature check should be around 1 hour. Generally, the larger the turkey, the longer it will take to cook. If the skin is browning too much before the meat is close to temperature, place a piece of aluminum foil over it. Remove spatchcock turkey from oven and tent with aluminum foil to rest for 15-20 minutes before carving. Don’t miss how to carve a turkey!

Gravy: Use Turkey drippings left in the pan to make Turkey Gravy.

Two images showing a spatchcock turkey after it's out of the oven then after it's carved, ready to serve.

Make Ahead Instructions:

To Make Ahead: Prep the turkey, removing the backbone and flattening it, and season with salt, the night before. Leave it uncovered, for extra crispy skin, or cover with plastic wrap, and store it in the fridge. This is called a “dry brine” which is great for a really flavorful, juicy turkey!

Don’t miss all of my Make Ahead Thanksgiving Recipes!

Recipe Variations:

Oven Rack: I like to place the turkey on a rack, so that I can easily remove if from the pan and use the pan juices to make gravy. You could also place the turkey directly on a bed of chopped vegetables (i.e. celery and carrots) to add flavor to the drippings for homemade gravy.
Brine: I don’t brine the turkey if using a frozen butterball or Jenni-O turkey (these are already injected with brine). If you want to dry brine it, it will add more flavor and yield a crispier skin. Pat the turkey dry with paper towels. Use 1 Tablespoon salt per 5 lbs. of turkey and rub salt all over the outside and under the skin. Refrigerate uncovered or drape with plastic wrap and refrigerate 12-24 hours. Proceed with seasoning the turkey as instructed, but if dry brined, reduce the amount of salt added in the seasoning.
Spatchcock Turkey on the Grill: Scrape the grates then wipe them down to clean them well. Turn on half of the burners if using a gas grill. If using a charcoal grill, light the coals and move them to one side. Cover grill and heat to 350°F. Carefully place spatchcocked turkey on the indirect heat side of the grill, breast side up and close lid. Cook for 45 minutes to 1 hour then check temperature. Cook until 165°F (or just under) and allow to rest for 20 minutes before carving.
Smoked Spatchcock Turkey: Preheat smoker to 240°F and use the water pan if your smoker has one. Add smoking wood. Carefully lay spatchcock turkey meat side up and let it cook for about 4 hours. Monitor the temperature and cook until it reaches 165°F or just under then let it rest.

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Spatchcock Turkey

The easiest Spatchcock Turkey cooks really quickly (about 1 ½ hours!) and yields perfectly cooked, moist and flavorful turkey.

Course Main Course

Cuisine American

Prep Time 20

Cook Time 1 30

Resting Time 20

Total Time 2 10

Servings

Calories 124kcal

Author Lauren Allen

Cost 20

Equipment

Kitchen Shears

Ingredients

1 (10-12 lb) Turkey , whole, thawed
½ cup olive oil
¼ cup fresh chopped herbs , (rosemary, thyme and sage)
1 Tablespoon kosher salt
2 teaspoons garlic powder
1 teaspoon smoked paprika , (optional)
1 teaspoon freshly ground black pepper

US Customary – Metric

Instructions

Prep Turkey: Remove turkey from packaging. Remove neck and giblets from the inside cavity, if applicable. Pat the turkey dry all over with paper towels. Let the turkey sit at room temperature for 45 minutes (this allows the turkey to cook more evenly).
Remove turkey backbone: Place the turkey breast-side down on a clean workspace with the legs facing towards you. Use sharp kitchen shears to cut along one side of the backbone. Repeat on the other side of the backbone until you can remove it completely (discard, or save for homemade gravy).
Press flat: Flip the turkey breast-side up and firmly press down with the palms of your hands to flatten the breast bone of the turkey. Pull the thigh/legs outwards to help it lay flat. Tuck the wing tips under the breast.
Preheat oven to 425 degrees F. Place turkey on a large rimmed baking sheet with a rack set over it, breast-side up.
Season: Mix dry spices together. Pat turkey dry again with paper towels. Loosen the skin away from the breasts and spread olive oil on top of the breast meat, and a pinch of the spice rub. Spread olive oil all over the outsides of the bird and sprinkle generously with spice rub.
Cook: Roast for about 1 hour to 1 hour 45 minutes, rotating once during cooking, until it registers 165 degrees F tested in a multiple places with a meat thermometer (I remove it when it reaches 160 degrees and let it come to 165 degrees while it rests). First temperature check temp should be around 1 hour. Generally, the larger the turkey, the longer it will take to cook. If the skin is browning too much before the meat is close to temperature, place a piece of aluminum foil over it.
Rest: Remove from oven and tent with aluminum foil to rest for 15-20 minutes before carving. Use the drippings to make gravy.

Notes

Olive Oil: Because we cook the turkey at a higher heat than a traditional Thanksgiving turkey, we use olive oil, instead of butter, since it has a higher smoke point.

Make Ahead Instructions: Prep the turkey, removing the backbone and flattening it, and season with salt, the night before. Leave it uncovered, for extra crispy skin, or cover with plastic wrap, and store it in the fridge. This is called a “dry brine” which is great for a really flavorful, juicy turkey!

Oven Rack: I like to place the turkey on a rack, so that I can easily remove if from the pan and use the pan juices to make gravy. You could also place the turkey directly on a bed of chopped vegetables (i.e. celery and carrots) to add flavor to the drippings for homemade gravy.

Brine: I don’t brine the turkey if using a frozen butterball or Jenni-O turkey (these are already injected with brine). If you want to dry brine it, it will add more flavor and yield a crispier skin. Pat the turkey dry with paper towels. Use 1 Tablespoon salt per 5 lbs. of turkey and rub salt all over the outside and under the skin. Refrigerate uncovered or drape with plastic wrap and refrigerate 12-24 hours. Proceed with seasoning the turkey as instructed, but if dry brined, reduce the amount of salt added in the seasoning.

Spatchcock Turkey on the Grill: Scrape the grates then wipe them down to clean them well. Turn on half of the burners if using a gas grill. If using a charcoal grill, light the coals and move them to one side. Cover grill and heat to 350°F. Carefully place spatchcocked turkey on the indirect heat side of the grill, breast side up and close lid. Cook for 45 minutes to 1 hour then check temperature. Cook until 165°F (or just under) and allow to rest for 20 minutes before carving.

Smoked Spatchcock Turkey: Preheat smoker to 240°F and use the water pan if your smoker has one. Add smoking wood. Carefully lay spatchcock turkey meat side up and let it cook for about 4 hours. Cook until 165°F (or just under) and allow to rest for 20 minutes before carving.

Nutrition

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Roasted Veggie Enchiladas with Black Bean Sauce

close up on Roasted Veggie Enchiladas with Black Bean Sauce on a white plate with a fork on the side. These Roasted Veggie Enchiladas are packed with roasted vegetables and drenched in a chipotle garlic black bean sauce. Best served with sour cream, crushed tortilla chips or strips, avocado chunks, red onion and a squeeze of lime juice. For more fun and delicious vegan enchilada recipes, check out my Skillet Enchiladas, Vegan Sour Cream Enchiladas,…

These Roasted Veggie Enchiladas are packed with roasted vegetables and drenched in a chipotle garlic black bean sauce. Best served with sour cream, crushed tortilla chips or strips, avocado chunks, red onion and a squeeze of lime juice.

For more fun and delicious vegan enchilada recipes, check out my Skillet Enchiladas, Vegan Sour Cream Enchiladas, and Vegan Enchilada Casserole!

These Roasted Veggie Enchiladas are loaded with a medley of warm roasted vegetables and smothered in a smoky black bean sauce before being baked to perfection. They’re a fun take on the classic enchilada recipe, a perfect “clean out your fridge” meal, and a great way to use up those cans of black beans in your cupboard.

Why you’ll love these veggie black bean enchiladas

Loaded with your favorite vegetables – I made these vegetarian enchiladas with a medley of fresh roasted vegetables, like potatoes, zucchini, and cauliflower. Feel free to swap what’s in the recipe card for any vegetables you like or need to use up.
Warm and smoky black bean sauce – Instead of the classic fiery red enchilada sauce, I covered these enchiladas in an easy, no-cook blended black bean sauce. It’s smoky, savory, and has sneaky protein!

Roasted Veggie Enchiladas with Black Bean Sauce topped with avocado, onions, and cilantro in a baking dish.

Ingredients needed (with substitutions)

Vegetables – Onion, mushrooms, zucchini, potatoes, and cauliflower florets are lightly seasoned and roasted in the oven for the enchilada filling. Feel free to customize the recipe with the fresh or frozen veggies of your choice!
Olive oil
Salt and pepper
Black beans – I like using canned black beans for convenience but cooked dry black beans will also work.
Garlic and onion
Chipotle peppers in adobo sauce – Both the chipotle peppers and adobo sauce add smoky, spicy-ish flavors to the black bean sauce. If you’re not a fan of spicy food, only use 1 chipotle pepper and 1 tablespoon of adobo sauce.
Vegetable broth
Oregano
Tortillas – I used flour tortillas but corn tortillas work just as well and are naturally gluten-free.
Toppings – You can top the cooked enchiladas with tortilla strips or crushed tortilla chips, vegan sour cream, chopped fresh cilantro, shredded vegan cheese, lettuce, red onion, salsa, jalapenos, chipotle sauce, avocado, and/or guacamole.

ingredients for Roasted Veggie Enchiladas with Black Bean Sauce.

How to make roasted veggie enchiladas

Find the complete recipe with measurements in the recipe card below.

Place the chopped vegetables on a large sheet pan and drizzle the oil over top. Toss to coat, then sprinkle with salt and pepper.

Roast the vegetables until tender.

To make the black bean sauce, add all of the sauce ingredients to a blender and blend until silky smooth. Taste and adjust the salt or spice level as needed.

For an extra spicy black bean enchilada sauce, make it with 3 chipotle peppers.

To assemble, spread some of the black bean sauce on the bottom of a baking dish.

Fill each tortilla with some of the roasted vegetables, roll to close, and place them seam-side down in the baking dish.

Pour the rest of the black bean sauce over the rolled tortillas.

assembling Roasted Veggie Enchiladas with Black Bean Sauce in a baking dish.

pouring black bean sauce over rolled tortillas in a baking dish.

Cover the dish with foil and bake until the enchiladas are warmed through and the sauce is bubbly.

baked veggie enchiladas covered in black bean sauce in a baking dish.

Top with your desired toppings, then serve the enchiladas right away. Enjoy!

Frequently asked questions

What other vegetables can I use?

Chopped sweet potatoes, spinach, kale, butternut squash, broccoli, yellow squash, bell peppers, corn kernels, and poblano peppers would all be delicious in this roasted enchilada recipe!

Do frozen vegetables work?

Frozen veggies are a really quick and convenient substitute for fresh vegetables. Plus, there’s no chopping or thawing required! Season the frozen vegetables as normal and roast for 15 to 30 minutes, depending on what kind of vegetables you’re roasting.

Can I add vegan cheese?

Absolutely! Top the black bean sauce-covered enchiladas with a layer of shredded vegan cheese or my Vegan Nacho Cheese Sauce, then cover and bake as normal before removing the foil and baking again until the cheese is melted or bubbly.

Can I make the enchiladas ahead of time?

Yes, the enchiladas can be assembled in the baking dish, kept covered, and refrigerated overnight or frozen for up to 3 months. Bake them as normal when you’re ready to eat but add an extra 5 to 10 minutes to the cooking time.

How long do the leftovers last?

The leftover enchiladas will keep for 3 days in the refrigerator or 3 months in the freezer. Wait for the leftovers to cool before transferring them to an airtight container.

Roasted Veggie Enchiladas with Black Bean Sauce

Course Main Dish

Cuisine Mexican-inspired

Prep Time 20

Cook Time 55

Total Time 1 15

Servings servings

Calories 401kcal

Author Nora Taylor

Ingredients

Roasted Veggies

1/2 medium white onion diced
8 ounces cremini mushrooms sliced
1 medium zucchini chopped
2 medium yukon gold potatoes peeled and diced
3 cups cauliflower florets chopped small
2 tablespoons olive oil
salt + pepper, to taste

Black Bean Sauce

(2) 15-ounce cans black beans drained and rinsed
3 cloves garlic peeled
1/2 cup chopped white onion
2 chipotles in adobo sauce
2 tablespoons adobo sauce
2 cups vegetable broth
1/4 teaspoon oregano
1/2 teaspoon salt more to taste

The Rest

15 corn tortillas, or about 8 medium flour tortillas warmed
tortilla strips or crushed tortilla chips
vegan sour cream
chopped fresh cilantro, lettuce, red onion diced, jalapenos, avocado

US Customary – Metric

Instructions

Prep oven and dish – Preheat the oven to 400 degrees F and lightly grease a 9×13 inch baking dish.
Roasted the veggies – Add the vegetables to a large sheet pan. Drizzle with olive oil and toss until coated. Sprinkle with salt and pepper. Transfer to the oven and bake for 30 minutes, or until the vegetables and potatoes are tender. Remove from the oven and set aside.
Make the black bean sauce – In a high powered blender, add all sauce ingredients and blend until silky-smooth. Taste; add more chipotles for spice, or more salt as desired.
Assemble – Evenly spread 1/2 cup of the black bean sauce on the bottom of the baking dish. Fill each tortilla with about 1/4 cup of the veggies (more for flour tortillas), roll and place seam side down in the dish. Pour the rest of the black bean sauce over the rolled tortillas, leaving the edges a little dry.
Bake enchiladas – Cover and bake for 15 minutes, then uncover and bake for 10 more minutes.
Garnish with toppings of choice and serve immediately.

Notes

Feel free to substitute any vegetables or potatoes that you want, like sweet potatoes, broccoli, butternut squash, kale and so on.
For gluten free, use corn tortillas.
Add some shredded vegan cheese on top before baking, if desired.

Nutrition

Sweet Potato Curry with Chickpeas

Sweet Potato Curry with Chickpeas and Spinach is an easy one-pot meal you can make for weeknight dinners and meal prep! It’s comforting, flexible, and loaded with flavor. Craving more easy curry recipes? You’ll have to try my Thai Red Curry, Easy Vegan Curry, and Vegan Thai Green Curry recipes as well! When you’re searching…

Sweet Potato Curry with Chickpeas and Spinach is an easy one-pot meal you can make for weeknight dinners and meal prep! It’s comforting, flexible, and loaded with flavor.

Craving more easy curry recipes? You’ll have to try my Thai Red Curry, Easy Vegan Curry, and Vegan Thai Green Curry recipes as well!

When you’re searching for winter comfort foods, you’ll typically stumble on hearty stews and creamy soups, but I’m a bigger fan of curry recipes. They’re the ultimate cozy meal, with warm spices, creamy sauces, and loads of seasonal veggies in every bite. It’s everything you need in a winter meal!

That’s why you’ll find this Easy Sweet Potato Curry Recipe on my dinner menu almost weekly when it’s cold outside. I can’t get enough of the hearty sweet potatoes and protein-packed chickpeas swimming in the aromatic and creamy red curry sauce! It also doesn’t hurt that it quickly comes together in one pan.

Just like my Butternut Squash Curry, you can quickly throw this red curry recipe together for a comforting family dinner or during your Sunday meal prep. It stays fresh and flavorful for days and even freezes well!

Why you need to try this sweet potato curry recipe

A seasonal Thai-inspired curry recipe – Sweet potatoes give this Thai-inspired curry a fall and winter twist, while the spicy-ish curry sauce warms you up.
Quick, easy, and made in one pan! This has to be one of the easiest fall dinner recipes. All you have to do is toss everything in a skillet, simmer until the potatoes are tender, then serve!
Make it your own – Add more vegetables, swap the sweet potatoes for pumpkin, or tone down the heat. The ways to make this recipe your own are endless!

using a wooden spoon to scoop sweet potato curry in a black skillet.

Ingredients needed (with substitutions)

Vegetable oil
Garlic and ginger
Red curry paste – My favorite red curry paste is by Thai Kitchen because it’s vegan, full of flavor, and easy to find in most well-stocked grocery stores.
Ground turmeric
Sweet potatoes – The star of the curry! Use regular sweet potatoes, yams, or swap them for peeled and diced pumpkin or butternut squash to make a recipe that’s similar to my Butternut Squash Curry.
Coconut milk – Use canned full-fat coconut milk to make the curry super creamy. You can substitute plain yogurt or cashew cream, or even some sort of vegan cream like Ripple brand half and half.
Water – Or vegetable broth.
Chickpeas – I like to use canned chickpeas for convenience, but freshly cooked chickpeas are delicious here, too. Or, instead of using chickpeas, make the curry with pre-cooked or canned green or brown lentils.
Salt and pepper
Spinach – For a hint of green in the curry. Kale works, too.
Sugar – This is optional but balances the flavors very well.
Lime juice

ingredients for Sweet Potato Curry with Chickpeas in individual white bowls.

How to make sweet potato curry with chickpeas

Find the complete recipe with measurements in the recipe card below.

Start by sautéing the garlic and ginger in an oiled skillet over medium heat.

Stir in the red curry paste and turmeric to coat the aromatics, then pour in the coconut milk and water/broth. Stir to combine and use a wooden spoon to loosen any bits of food stuck to the bottom of the pan.

stirring red curry sauce with a wooden spoon in a black skillet.

Add the sweet potatoes, chickpeas, salt, and pepper to the curry.

Heat to a boil, then lower the heat and simmer until the potatoes are fork tender.

For deeper layers of flavor, roast the sweet potatoes (tossed in a little olive oil) in a 400ºF oven for 30 to 45 minutes, then add them to the curry with the chickpeas and only simmer for 10 to 15 minutes.

stirring sweet potatoes into a red curry sauce with a wooden spoon in a black skillet.

To finish, stir the spinach, sugar, and lime juice into the curry and cook until the spinach is wilted.

Take the skillet off the heat and serve the curry right away over cooked basmati rice with cilantro or Thai basil on top. Enjoy!

fresh spinach on top of red curry in a black skillet.

Frequently asked questions

What else can I add to vegan curry?

As with most curry recipes, you can add all kinds of different vegetables or plant proteins to make the recipe your own. Add fresh or frozen vegetables, swap the chickpeas for white beans, lentils, cauliflower florets, or broccoli florets, and/or add fried tofu cubes for extra protein.

Is red curry paste spicy?

Most red curry paste has a mild to medium level of heat, but it varies from brand to brand. In this recipe, most of the heat is tempered by the coconut milk, so you won’t set your mouth on fire.

If you’re still worried about it being too spicy, you can start with only 1 1/2 tablespoons of red curry paste, then gradually add more until you reach just the right amount of heat.

I can’t find red curry paste. What can I use instead?

Don’t use yellow curry paste or green curry paste as a substitute. They will completely change the flavor profile! Instead, replace the red curry paste with 1 tablespoon of garam masala, 2 teaspoons of curry powder, and 1/4 teaspoon of ground cumin. The flavor will be different but will complement the veggies and warm flavors well.

How do I store leftover sweet potato curry?

Wait for the curry to cool before transferring it to an airtight container. Store the leftovers in the fridge for 4 to 5 days or in the freezer for up to 3 months.

Sweet Potato Curry with Chickpeas

Sweet Potato Curry with Chickpeas and Spinach is an easy one-pot meal you can make for weeknight dinners and meal prep! It’s comforting, flexible, and loaded with flavor.

Course Main Dish

Cuisine Thai-inspired

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 335kcal

Author Nora Taylor

Ingredients

Sweet Potato Curry

2 tablespoons vegetable oil
3 large cloves garlic minced
1 tablespoon minced fresh ginger
3 tablespoons red curry paste vegan friendly
1/2 teaspoon ground turmeric
2 medium sweet potatoes peeled and chopped into 1/2 inch chunks
13.5 ounce can full fat coconut milk
1/2 cup water
15 ounce can chickpeas or lentils, drained and rinsed
1 teaspoon salt
1/4 teaspoon black pepper
4 cups baby spinach or kale
1 tablespoon granulated sugar optional
2 tablespoons fresh lime juice

For Serving

cooked rice
chopped fresh cilantro or basil

US Customary – Metric

Instructions

Heat the oil in a large skillet over medium heat. Once hot, add the garlic and ginger and cook, stirring frequently for 1-2 minutes.
Stir in the red curry paste and turmeric, then pour in the coconut milk and water. Stir to combine and scrape any stuck bits from the bottom.
To the pan, add the sweet potatoes, chickpeas or lentils, salt and pepper. Bring to a boil, then lower the heat and simmer for about 15 minutes, or until the sweet potatoes are fork tender.
Stir in the baby spinach, sugar and lime juice. Cook until the spinach is wilted, then remove from heat and serve over cooked rice with cilantro or basil.

Notes

Any kind of sweet potato will work here, or yams. Pumpkin or squash would be a good substitute if you have it.
If you don’t have red curry paste, you can substitute 1 tablespoon of garam masala, 2 teaspoons curry powder and 1/4 teaspoon ground cumin. The flavor will be quite different.
You can leave out the chickpeas/lentils if desired. Add some cauliflower florets or even broccoli, instead.
Nutritional information is an estimate only and does not include rice.

Nutrition

Harvest Bowls

This Harvest Bowl recipe has coconut rice with roasted vegetables, tender chicken, and an easy sweet curry sauce on top. It’s healthy, delicious, and my favorite Fall meal! I have so many great “bowl” recipes! Try Egg Roll in a Bowl, Tahini Chicken Bowls, Hot Honey Salmon Bowls, or Hawaiian Bowls! How to make Harvest…

This Harvest Bowl recipe has coconut rice with roasted vegetables, tender chicken, and an easy sweet curry sauce on top. It’s healthy, delicious, and my favorite Fall meal!

I have so many great “bowl” recipes! Try Egg Roll in a Bowl, Tahini Chicken Bowls, Hot Honey Salmon Bowls, or Hawaiian Bowls!

All the fall flavor you crave, in the form of a Harvest Bowl.

If I had to pick one meal to eat on repeat this time if year, it’s this chicken harvest bowl recipe. It has my favorite combo of Brussels sprouts, sweet potatoes, and pomegranate and I love the added flavor from coconut rice. Everyone can assemble their own bowl, customizing it to their liking. I can’t wait for you to try it!

How to make Harvest Bowls:

Roasted Veggies: Chop sweet potato and cut Brussels sprouts in half. Place on a large baking sheet and drizzle with olive oil, salt, and pepper. Cook for 18-30 minutes, until tender. Coconut Rice: Combine coconut milk, water, sugar, and salt in a large saucepan then bring to a boil. Stir in rice, bring to boil, then turn to low and cover then cook for 20 minutes. Let coconut rice stand for 10 minutes then take off lid and fluff with a fork.

Two images showing a sheet pan with roasted brussels sprouts and sweet potatoes then a pot of coconut rice with toasted coconut on top.

Sweet Curry Sauce: Combine sauce ingredients in a saucepan and cook over medium heat, while stirring until thickened. Remove from heat.

Two images showing a harvest bowl dressing in a saucepan before and after it's cooked and thickened.

Cook Chicken: Season chicken on all sides with salt, pepper, and curry powder. Grill or sauté on medium high heat until cooked through, only flipping once. Remove to plate.

Assemble Harvest Bowls: Add rice to serving bowls and top with grilled chicken, Brussels sprouts, sweet potatoes, pecans, pomegranate seeds, and sliced avocado. Spoon sauce on top.

Two images showing chicken tenders cooked until golden in a cast iron pan then a Fall harvest bowl assembled and ready to eat.

Recipe Variations:

Rice: You can substitute any rice including rice pilaf, brown rice, sushi rice, jasmine, basmati, or white rice for this Fall harvest bowl.
Vegetables: Feel free to roast any vegetables on hand including butternut squash, carrots, zucchini, and broccoli.

More Chicken Recipes:

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Harvest Bowls

This Harvest Bowl recipe has coconut rice with roasted vegetables, tender chicken, and an easy sweet curry sauce on top. It's healthy, delicious, and my favorite Fall meal!

Course Main Course

Cuisine American, Indian

Prep Time 15

Cook Time 35

Total Time 50

Servings

Calories 832kcal

Author Lauren Allen

Cost 20

Ingredients

1 large sweet potato , peeled and chopped
1 1/2 cups Brussels sprouts , halved
2 Tablespoons olive oil
8 chicken tenders or 2-3 chicken breasts
salt and freshly ground black pepper
2 teaspoons curry powder
1/2 cup pecan halves
1 pomegranate
1 avocado , peeled, pitted, and sliced

Coconut Rice:

2 cups water
1 1/2 cups canned unsweetened coconut milk (about one 13.5 oz. can)
2 teaspoons light brown sugar , packed
1 teaspoon kosher salt
2 cups long-grain white rice , or jasmine rice

Sweet Curry Sauce:

1/2 cup honey
2 Tablespoons yellow mustard
1/4 cup olive oil
4 teaspoons water
3 teaspoons curry powder
1 teaspoon cornstarch
1/2 teaspoon EACH garlic powder, onion powder, crushed red pepper flakes
salt and freshly ground black pepper , to taste

US Customary – Metric

Instructions

Roast Veggies: Preheat oven to 425 degrees F. Spread out chopped sweet potato and halved Brussels sprouts over a large baking pan. Drizzle with olive oil and season with a little salt and pepper and toss to coat. Roast until the vegetables are tender and starting to brown, about 18-30 minutes.
Coconut Rice: Cook the coconut rice while the vegetables are roasting. Add water, coconut milk, sugar, and salt to a large saucepan. Bring to a boil, then stir in rice. Return to a boil. Reduce heat to low, cover and cook for 20 minutes. Remove from heat and let stand 10 minutes. Remove lid and fluff rice with a fork.
Sweet Curry Sauce: Add all sauce ingredients to a small saucepan. Whisk well to combine, particularly to dissolve the cornstarch. Cook over medium heat until simmering and just begins to thicken. Remove from heat.
Cook Chicken: Season chicken with salt and pepper and a little curry powder on all sides. Sauté or grill over medium-high heat, flipping once, until cooked on both sides. Remove to a plate to rest.
Assemble Harvest Bowls: Add a big spoonful of coconut rice to a bowl. Top with grilled chicken and a spoonful each of sweet potatoes, Brussels sprouts, pecans, pomegranate arils, and sliced avocado. Drizzle a small spoonful of sauce over the top. Serve immediately.

Video

Notes

Rice: You can substitute any rice including rice pilaf, brown rice, sushi rice, jasmine, or white rice.

Vegetables: Use what you have on hand including butternut squash, carrots, green beans, zucchini, or broccoli.

Nutrition

I originally shared this recipe November 2015. Updated October 2021 and October 2024.

Hot Ham and Cheese Croissants

Store-bought croissants make these Hot Ham and Cheese Croissants an easy weeknight dinner or party food. The dijon honey sauce will make this baked sandwich melt in your mouth. I often talk about how recipes bring back certain memories and these hot ha…

The post Hot Ham and Cheese Croissants appeared first on Tastes of Lizzy T.

Pizza Casserole

This easy Pizza Casserole recipe is a mash-up of a supreme pizza and a cozy baked pasta. It’s so simple to make and a delicious meal the whole family will enjoy. Want more pasta recipes? Try Manicotti, Chicken Marsala Pasta, Pastalaya, Truffle Mac and Cheese, or Baked Ziti! How to make Pizza Casserole: Prep Ingredients:…

This easy Pizza Casserole recipe is a mash-up of a supreme pizza and a cozy baked pasta. It’s so simple to make and a delicious meal the whole family will enjoy.

Want more pasta recipes? Try Manicotti, Chicken Marsala Pasta, Pastalaya, Truffle Mac and Cheese, or Baked Ziti!

Our favorite pizza toppings turned into a cozy Pizza Casserole.

This pizza pasta recipe is a treasured one from my mother-in-law; all of her kids grew up loving it, and mine feel the exact same way! I like that I can sneak in a bunch of veggies and I can prep the entire thing in the morning and bake it when we are ready for dinner.

How to make Pizza Casserole:

Prep Ingredients: Cook pasta, drain and set aside. Cook ground beef in a large skillet over medium heat, breaking into small pieces with a meat chopper or wooden spoon. Drain grease.

Combine: Add meat, pepperoni, onion, bell pepper, parmesan cheese, oregano, mushrooms, garlic, and olives to a large mixing bowl. Add cooked pasta and sauce and mix to combine.

Two images showing cooked penne noodles in a colander then cooked ground beef and sausage, pepperoni, olives, and chopped bell peppers in a bowl.

Bake: Add mixture to a greased a 9×13″ casserole dish (or similar size pan). Sprinkle 1-2 cups of mozzarella cheese on top, depending on your preference. Bake at 350°F for 25-30 minutes, until the cheese is bubbly.

Two images showing a pizza pasta recipe before and after it's baked with cheese on top.

Make Ahead And Freezing Instructions:

To Make Ahead: Assemble the casserole, cover with plastic wrap and refrigerate for several hours. Remove plastic wrap and bake as directed.

To Freeze: Assemble casserole in a freezer-safe baking dish.Cover with a double layer of aluminum foil and freeze for up to 3 months. Thaw completely in the fridge overnight then bake as directed. (Tip: I like to add extra sauce to the pasta if freezing it, since the noodles naturally soak some of it up as it freezes).

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Pizza Casserole

Enjoy your pizza, pasta-style, with all your favorite pizza toppings baked into a cozy casserole with cheese and marinara sauce. It is so simple to make always a family favorite.

Course Main Course

Cuisine American

Prep Time 20

Cook Time 40

Total Time 1

Servings

Calories 654kcal

Author Lauren Allen

Cost $15

Equipment

Meat Chopper

Ingredients

4 cups penne pasta
1 pound lean ground beef
1/2 pound pork sausage (I prefer Jimmy Deans)
4 ounces pepperoni
1/2 green bell pepper , chopped
1 small onion , chopped
1/2 cup freshly grated parmesan cheese
1 teaspoon dried oregano leaves
2 cloves garlic , minced
1 can sliced mushrooms (optional)
1 small can sliced black olives
24 ounce jar marinara pasta sauce (or homemade pizza sauce*)
1 to 2 cups shredded mozzarella cheese

US Customary – Metric

Instructions

Cook penne pasta according to package instructions. Drain and set aside.
Brown ground beef and sausage in a large skillet over medium heat. Remove grease.
Combine: Add cooked meat to a large mixing bowl. Add pepperoni, bell pepper, onion, parmesan cheese, oregano, garlic, mushroom and olives. Add noodles and pasta sauce then toss to combine.
Bake: Pour mixture into a greased 9×13'' pan. Sprinkle 1-2 cups of mozzarella cheese on top, (depending on how much cheese you like). Bake at 350 degrees F for 25-35 minutes or until cheese is melted and bubbling.

Video

Notes

Make Ahead Instructions: Assemble the casserole, cover with plastic wrap and refrigerate for several hours. Remove plastic wrap and bake as directed.

Freezing Instructions: Assemble casserole in a freezer-safe baking dish.Cover with a double layer of aluminum foil and freeze for up to 3 months. Thaw completely in the fridge overnight then bake as directed. (Tip: I like to add extra sauce to the pasta if freezing it, since the noodles naturally soak some of it up as it freezes).

Nutrition

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*I originally shared this recipe August 2015. Updated April 2020 and October 2024.

Instant Pot Pasta and Meatballs

Instant Pot Pasta and Meatballs is one of my favorite busy weeknight dinners. Just add all the uncooked ingredients to the pot, press a button, and let the Instant pot do the work. Instant Pot recipes are so convenient! Try Beef Gyros, Instant Pot Mashed Potatoes, Instant Pot Spaghetti, Instant Pot Short Ribs, or Instant…

Instant Pot Pasta and Meatballs is one of my favorite busy weeknight dinners. Just add all the uncooked ingredients to the pot, press a button, and let the Instant pot do the work.

Instant Pot recipes are so convenient! Try Beef Gyros, Instant Pot Mashed Potatoes, Instant Pot Spaghetti, Instant Pot Short Ribs, or Instant Pot Meatloaf!

Every busy family needs this Instant Pot Pasta and Meatballs recipe.

This recipe has saved me more than once, and made me look like the most put together Mom in the world, when I’m actually just trying not to drop every ball I’m juggling. It doesn’t get easier than adding uncooked pasta, frozen meatballs, tomato sauce and spices to a pot, and voila, dinner is ready at the press of a button. It still has an elevated edge to it, with a homemade sauce, rather than jarred, and you could use from-scratch frozen cooked meatballs, too.

If you’re new to the Instant Pot, here are my tips for how to use your Instant Pot, and all of my Instant Pot recipes.

How to make Instant Pot Pasta with Meatballs:

Layer Ingredients: Add frozen meatballs to Instant pot and add uncooked pasta on top. Add water, followed by crushed tomatoes, seasonings, and tomato sauce. Make sure the sauce is covering all of the noodles.

Two images showing how to make instant pot meatballs and pasta by layering meatballs and penne pasta then after water, tomatoes, sauce, and seasonings.

Cook: Cook on manual, high pressure, for half of the cook time it instructs on the box of pasta. Quick release to release pressure. Serve instant pot pasta with grated parmesan cheese and some breadsticks or garlic knots on the side.

Two images of instant pot penne and meatballs after it's cooked then once it's garnished with parmesan cheese and fresh basil.

Recipe Variations:

Homemade Meatballs: prepare homemade meatball, but to cook, use the instant pot, on sauté setting, brown them lightly on all sides, in a little oil. You don’t need to cook them all the way through. Continue with recipes steps as instructed, adding uncooked pasta, sauces, spices and water on top, and cooking at high pressure.
Spicy: use crushed fire roasted tomatoes instead of the crushed tomatoes, and add a dash of crushed red pepper flakes to the sauce.
Veggies: Stir in fresh spinach at the end.

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Instant Pot Pasta and Meatballs

Instant Pot Pasta and Meatballs is one of my favorite busy weeknight dinners! Dump uncooked pasta, meatballs, and a simple sauce ingredients to the Instant Pot then minutes later dinner is on the table! This is a family meal staple everyone needs!

Course Main Course

Cuisine American, Italian

Prep Time 5

Cook Time 25

Total Time 30

Servings

Calories 547kcal

Author Lauren Allen

Equipment

instant pot

Ingredients

2 pounds frozen cooked meatballs*
1 pound penne pasta
3 cups water
24 oz can crushed tomatoes
8 oz can tomato sauce
1 1/2 teaspoons Italian seasonings
½ teaspoon garlic powder
1/2 teaspoon granulated sugar
1 teaspoon dried minced onion
3 Tablespoons fresh basil leaves , chopped (or 2 tsp. dried)
1 Tablespoon red wine vinegar
salt and pepper
freshly grated parmesan cheese , for topping
fresh chopped parsley , for garnish
crushed red pepper flakes , optional for garnish

Instructions

DISCLAIMER: I developed and tested this recipe using my 6-QUART INSTANT POT DUO. If you’re using a larger IP or a newer brand you may need to add more liquid so that you don’t get a burn notice. (The new IP are much more sensitive). Refer to this article for more information on adapting recipes for your instant pot.
Layer ingredients in Instant Pot: Spray the bottom of the instant pot with nonstick cooking spray. Add frozen meatballs, then dry pasta, spreading into an even layer. Pour water over pasta. Add crushed tomatoes, seasonings and tomato sauce and gently tomato sauce and seasonings. Smooth the sauce to completely cover the noodles.
Cook on High Pressure (Manual) for 4-5 minutes (half the cook time listed on the box of pasta).
Do a controlled quick release when timer beeps. Stir. Allow to cool for 5-10 minutes before serving. Serve with fresh grated parmesan on top, and extra chopped fresh basil, if desired.

Video

Notes

Homemade Meatballs: prepare homemade meatball, but to cook, use the instant pot, on sauté setting, brown them lightly on all sides, in a little oil. You don’t need to cook them all the way through. Continue with recipes steps as instructed, adding uncooked pasta, sauces, spices and water on top, and cooking at high pressure.

Spicy: use crushed fire roasted tomatoes instead of the crushed tomatoes, and add a dash of crushed red pepper flakes to the sauce.

Veggies: Stir in fresh spinach at the end of cooking.

Nutrition

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I originally shared this recipe February 2019. Updated August 2022 and October 2024.

Chicken and Wild Rice Soup

This creamy Chicken and Wild Rice Soup recipe has tender chicken, wild rice, and chopped veggies in a creamy, flavorful broth. It comforting and healthy, and you can make it on the stovetop in a slow cooker. If you love soup recipes, try our Chicken and Dumplings, Roasted Cauliflower Soup, Creamy Zuppa Toscana, Creamy Tortellini…

This creamy Chicken and Wild Rice Soup recipe has tender chicken, wild rice, and chopped veggies in a creamy, flavorful broth. It comforting and healthy, and you can make it on the stovetop in a slow cooker.

If you love soup recipes, try our Chicken and Dumplings, Roasted Cauliflower Soup, Creamy Zuppa Toscana, Creamy Tortellini Soup, Potato Leek Soup, or Broccoli Cheese Soup.

Soul-Warming Chicken & Wild Rice Soup

I love everything about this soup! It absolutely delicious, plus it’s a complete meal, with grains, veggies, and protein, and it will actually leave you feeling full. If you want an extra hearty, cozy meal, serve it with homemade rolls, breadsticks or level it up by serving in a bread bowl!

How to make Chicken and Wild Rice Soup:

Sauté Veggies: Saute celery, carrots, and onion in oil. Add garlic and sauté 30 seconds. ADD butter and flour and whisk for 1 minute. Stir in the chicken broth, bouillon, thyme, sage, rosemary, salt and pepper.

Two images showing chopped carrots, onion, and celery being sautéed then chicken broth being poured into the pot for easy chicken and rice soup.

Add Chicken and bring soup to a boil. Cover, reduce heat, and simmer for 10 minutes, or until chicken is cooked through. Remove chicken to a cutting board and rest for 5 minutes before chopping or shredding into small pieces. Stir evaporated milk, shredded chicken, and cooked wild rice into the soup.

Two images showing raw chicken breasts added to a large pot of soup, then after the healthy chicken and wild rice soup is done and served in a bowl.

Make Ahead Instructions:

To Make Ahead: This homemade chicken and wild rice soup recipe can be completely prepped ahead then stored in an airtight container in the fridge for 1-2 days.

Recipe Variations:

Slow Cooker Instructions: Sauté veggies in skillet as directed, adding butter and flour. Pour into slow cooker, whisking in broth, seasonings and chicken. Cook on low for 3-4 hours or High for 2 hours then shred chicken and return to soup. Stir in milk and cooked rice. Taste and adjust seasonings as needed.

Vegetarian Wild Rice Soup: Omit chicken and use vegetable broth in place of chicken broth.

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Chicken and Wild Rice Soup

This creamy Chicken and Wild Rice Soup recipe has tender chicken, wild rice, and chopped veggies in a delicious flavorful broth. It's the perfect soup to enjoy on a cold day and can be made on the stovetop or slow cooker!

Course Main Course, Soup

Cuisine American

Prep Time 20

Cook Time 20

Total Time 40

Servings

Calories 354kcal

Author Lauren Allen

Cost $15

Ingredients

2 cups cooked wild rice*
2 Tablespoons olive oil
2 ribs celery , diced
2 carrots , diced
1 yellow onion , chopped
1 clove garlic , minced
5 tablespoons unsalted butter
1/3 cup all-purpose flour
6 cups low-sodium chicken broth
2 teaspoons chicken bouillon paste , better than bouillon base
1/4 teaspoon dried thyme
1/4 teaspoon dried sage
1/4 teaspoon dried rosemary
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 1/2 pounds boneless skinless chicken breasts , or thighs
12 oz can evaporated milk , or use half-and-half or whole milk

Instructions

Sauté Veggies: Heat a large pot over medium heat. Add oil. Once hot, add celery, carrots and onion and sauté for 3 minutes. Add garlic and sauté for 30 seconds. Add butter and flour and whisk well for 1 minute.
Add Broth and Seasonings: Gradually stir in the chicken broth and bouillon, scraping up anything stuck to the bottom of the pot. Add thyme, sage, rosemary, salt and pepper.
Add chicken and bring mixture to a boil. Cover the pot with a lid, reduce heat and simmer for 10 minutes, or until chicken is cooked through. Remove chicken to a cutting board and rest for 5 minutes before chopping or shredding into small pieces.
Stir in evaporated milk and cooked wild rice. Taste broth and adjust seasonings, adding more bouillon or spices, if needed, before serving.

Notes

Yield: Makes about 9 cups soup. Serving size is about 1 ½ cups.

Wild Rice: I like the Harvest Wild Rice Blend from Costco and Lundberg Wild Rice, cooked in chicken broth. Or you can cook one box of Rice-a-Roni Wild Rice. Any type of leftover cooked rice would also work great.

Slow Cooker Instructions: Sauté veggies in skillet as directed, adding butter and flour. Pour into slow cooker, whisking in broth, seasonings and chicken. Cook on low for 3-4 hours or High for 2 hours then shred chicken and return to soup. Stir in milk and cooked rice. Taste and adjust seasonings as needed.

Vegetarian Wild Rice Soup: Omit chicken and use vegetable broth in place of chicken broth.

Nutrition

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*I originally shared this recipe February 2015. Updated February 2019 and October 2024.

Air Fryer Baked Potato

These quick Air Fryer Baked Potatoes get deliciously crispy skin on the outside with and fluffy insides. Season then serve as a main dish or side. Want more easy side dishes? Try Roasted Vegetables, Balsamic Roasted Carrots, Buttermilk Cornbread, or Broccoli Apple Salad. How to cook Baked Potatoes in Air Fryer: Prep Potatoes: Choose potatoes…

These quick Air Fryer Baked Potatoes get deliciously crispy skin on the outside with and fluffy insides. Season then serve as a main dish or side.

Want more easy side dishes? Try Roasted Vegetables, Balsamic Roasted Carrots, Buttermilk Cornbread, or Broccoli Apple Salad.

Fluffy Air Fryer Baked Potatoes Done Right!

I’m convinced that cooking potatoes in the air fryer is the absolute best way to do it. No heating up the oven, and the way the skin crisps in the air fryer is exactly what you’d hope for from a great baked potato. I also love how versatile baked potatoes, like as a main dish with a drizzle of ranch dressing or homemade chili on top. As a side dish to Chicken Caprese or Slow Cooker Ribs.

Check out what else you can do with your air fryer.

How to cook Baked Potatoes in Air Fryer:

Prep Potatoes: Choose potatoes similar in size, so they cook evenly. Scrub and wash the potatoes, then pat dry with a paper towel. Place in fryer basket in an even layer. Lightly brush the outsides of the potatoes with oil, or spray with cooking spray. Sprinkle with sea salt.

Cook: Heat air fryer to 400 degrees and air fry potatoes for 30 minutes. Test to see if they are fork tender (a fork slides easily to the center). Flip potatoes and cook for 5 more minutes if necessary. Use tongs to transfer to a plate.

Three easy Air Fryer Baked Potatoes, sliced to show the fluffy insides ready to enjoy.

Serve with:

A scoop of Chili on top.
Topped with Ranch dressing or sour cream and chives.
Or use them to make Baked Potato Salad, Potato Skins, or Twice Baked Potatoes.

Variations:

Add Seasoning: Sprinkle garlic powder or a pinch of cayenne over the skins for more flavor.
Different Potatoes: Any potatoes will work with this method, however cook times may vary. With smaller potatoes like yukon gold or red potatoes, try adjusting the cook time to 10 minutes, toss and cook 10 more minutes, or until tender.

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Air Fryer Baked Potatoes

Our quick Air Fryer Baked Potatoes get deliciously crispy skin on the outside and perfectly fluffy inside. Serve as a main dish or side.

Course Main Course, Side Dish

Cuisine American

Prep Time 5

Cook Time 35

Total Time 40

Servings

Calories 168kcal

Author Lauren Allen

Cost 1

Equipment

Air fryer

Ingredients

4 Russet potatoes , fairly uniform in size
oil (canola, olive oil, avocado oil, cooking spray, etc.)
Sea salt

US Customary – Metric

Instructions

Prep Potatoes: Scrub and wash the potatoes then pat them dry with a paper towel. Place four medium russet potatoes in your fryer basket. Lightly brush the outsides of the potatoes with oil, or spray with cooking spray. Sprinkle sea salt on all sides.
Air Fry: Set air fryer to 400 degrees and cook potatoes for 30 minutes. Check the potatoes to see if they are fork tender (the fork slides easily to the center). Flip potatoes and cook for 5 more minutes if necessary. Use oven mits or tongs to remove the potatoes to a plate.

Video

Notes

Potatoes: Any potatoes will work with this method, however cook times may very. With smaller potatoes like Yukon gold or red potatoes, try adjusting the cook time to 10 minutes, flip and cook 10 more minutes, or until tender.

Seasoning: Feel free to add additional seasonings, like garlic powder or a pinch of cayenne over the skins for more flavor.

Serve with:

A scoop of Chili on top.
Topped with Ranch dressing or sour cream and chives.
Or use them to make Baked Potato Salad, Potato skins, or Twice Baked Potatoes.

Nutrition

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I originally shared this recipe March 2021. Updated October 2024.

Birria Tacos

Elevate your Taco Tuesday with the best Birria Tacos recipe of tender shredded beef and melty cheese inside a crispy pan-fried taco. If you love taco recipes, you have to try Tacos Al Pastor, Korean Beef Tacos, Slow Cooker Chicken Tacos, or Salmon Tacos! Ingredients Needed: How to make Birria Tacos (in a nutshell): Prep…

Elevate your Taco Tuesday with the best Birria Tacos recipe of tender shredded beef and melty cheese inside a crispy pan-fried taco.

If you love taco recipes, you have to try Tacos Al Pastor, Korean Beef Tacos, Slow Cooker Chicken Tacos, or Salmon Tacos!

A plate with three of the best birria tacos served with a cup of consommé for dipping.

Birria Tacos make life so, so good.

I dream of eating these birria tacos every week. They’re just SO delicious! They first gained popularity when some genius used the meat and consommé broth from Mexican Beef Birria Stew to make tacos! And taco form is now the ultimate way to enjoy birria (but I love a good Beef Birria Ramen and Beef Birria stew any day)!

This recipe isn’t difficult, but if you’re taking the time to make homemade birria tacos you may as well double the batch and freeze the leftovers for another meal. You can also make beef birria a few days ahead of time, so it’s ready to go for you tacos.

Ingredients Needed:

Sauce Ingredients: Dried chiles, tomatoes, onion, garlic, and spices.
Beef: I like a combination of bone-in short ribs and chuck roast.
Corn Tortillas: use my recipe to make your own or buy soft white or yellow corn tortillas.
Oaxaca Cheese: The most authentic choice and melts perfectly. Mozzarella and Monterey jack cheese are good substitutes.
White Onion: chopped finely. Red onion would also work.
Cilantro and lime: for a must-have garnish.
Optional Homemade Hot Salsa: the best way to elevate these tacos even more! You’ll need dried pasilla chiles and arbol chiles, tomatillos, garlic, onion, salt & pepper.

How to make Birria Tacos (in a nutshell):

Prep Meat and Chiles: Trim fat from roast and cut into a few large pieces. Use gloves to remove stems and seeds from chiles.

Make Sauce: It comes together quickly and simmers for 15 minutes before blending smooth, and straining it back into the pot, to cook the meat.

Two images showing onion, tomatoes, garlic, and chile peppers cooking in a pan with spices, then after it's blended to make a sauce for an authentic birria tacos recipe.

Add Beef and cook until tender, about 2 ½ hours.

Two images of beef in a homemade broth, then after it's removed and shredded to make an easy birria tacos recipe.

Assemble Tacos: Dip corn tortillas in the broth, top with shredded meat, cheese, onion, and cilantro, then fry that beauty until crispy.

Two images showing how to make birria tacos by dipping the corn tortilla in a homemade sauce then filling it with meat, cheese, onion, and cilantro and pan frying until crispy.

Serve quesabirria tacos with a cup of consommé broth for dipping.

Two images showing birria beef tacos pan frying until crispy then when it's being dipped in a cup of sauce for eating.

Make Ahead and Freezing Instructions:

To Make Ahead: The birria meat and broth can be made a few days in advance, stored in airtight containers in the fridge until ready to assemble and serve.

To Freeze: Store leftover beef birria and broth in a freezer-safe container and freeze for up to 3 months. Thaw in the fridge, then warm and assemble your tacos.

Recipe Variations:

Chicken Birria Tacos: Make the broth as instructed, and instead of adding beef, add bone-in, skinless chicken thighs to the sauce. Cook chicken for 30 minutes, or until tender and cooked through. Shred chicken and assemble and serve tacos as instructed.
Crockpot Birria Tacos: Make broth, as instructed, then add to slow cooker with beef. Cook on LOW for 6-8 hours, until meat is tender. Assemble tacos as instructed.

Serve Quesabirria tacos with:

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Birria Tacos

There's nothing quite as good as delicious quesabirria Tacos, with shredded beef and melty cheese inside a crispy taco, dipped in broth. These tacos are next-level.

Course Main Course

Cuisine Mexican

Prep Time 20

Cook Time 2 50

Total Time 3 10

Servings

Calories 366kcal

Author Lauren Allen

Cost $66

Equipment

Ingredients

Birria Beef:

3 lb beef chuck roast , fat trimmed
4 bone-in beef short ribs
8 dried guajillo chile peppers*
3 dried pasilla chile peppers*
2-3 dried arbol chile peppers*
5 Roma tomatoes , quartered (about 1.5lbs)
1 white onion , roughly chopped
1 head garlic (10-12 cloves)
1 Tablespoon whole black peppercorns
1 Tablespoon whole cumin seeds
1 Tablespoon dried oregano leaves
1 Tablespoon dried thyme
1/2 teaspoon whole coriander seed
4 whole cloves
1 teaspoon fresh minced ginger
1 inch piece Mexican cinnamon stick* or ⅛ teaspoon ground cinnamon
2 Tablespoons apple cider vinegar or white vinegar
2 bay leaves
1 Tablespoon kosher salt

For the Tacos:

15 corn tortillas , white or yellow
2 1/2 cups shredded Oaxaca cheese , or use mozzarella or Monterey jack
1/2 of a white onion , diced
1 bunch fresh cilantro , chopped
2 limes cut into small wedges

US Customary – Metric

Instructions

Cut chuck roast into a few large pieces and season with salt.
Prep chiles: rinse (use gloves if desired) and use scissors to open and remove stem and seeds. (For extra spice, leave arbol chiles whole).
Birria broth: Add tomatoes and onion to a large stock pot (at least 5.5qt pot or bigger) over medium heat. Cook for a few minutes, stirring. Add whole garlic cloves, chile peppers, and all of the spices except the bay leaf. Cook for 5 minutes, stirring often. Add vinegar and 4 cups water. Bring to a low boil, reduce heat to simmer and cook for 15 minutes, uncovered.
Blend: Add mixture to a blender and blend as smooth as possible. Pour mixture through a fine mesh strainer, back into the pot. Add 4 cups of water to the blender and swirl it around to clean excess sauce from the blender, then add it to the pot.
Cook beef: Add 1 Tablespoon kosher salt. Bring to a boil. Add short ribs, chuck roast and 3 bay leaves. Cover, reduce heat to a simmer and cook for 2 ½ hours. Check beef to make sure it’s tender, then remove to a plate and shred. Discard bones and bay leaves.
Assemble Tacos: Heat a large griddle or skillet over medium heat. Coat pan with a small amount of oil. Dip a corn tortilla into the birria sauce and lay tortilla on hot pan. Quickly top some shredded meat, cheese, chopped onion and cilantro. Fold tortilla over, in half. Fry for several minutes, until crispy and browned on the bottom. Flip and cook until crispy and browned on the other side. Remove to a plate, for serving.
Serve: Sprinkle remaining chopped white onion and cilantro on top of prepared tacos. Serve quesabirria tacos with a cup of warm consommé broth, for dipping. We also like to serve with the hot salsa recipe in the notes below.
*Save any leftover sauce by freezing for up to 3 months, and reheating to cook another roast inside.

Video

Notes

Peppers Spice Level: Guajillo and Passilla peppers are mild. Passila peppers could be swapped for mulato chiles, or use 1-2 extra guajillo chiles. Arbol chiles are spicy, so for very mild heat you can leave them out, or for medium heat, remove the seeds.

Cinnamon Stick: Mexican cinnamon sticks are softer than cassia cinnamon sticks, so be sure to use Mexican cinnamon sticks so they blend well, or substitute ground cinnamon.

Make Ahead Instructions: The birria meat and broth can be made a few days in advance, stored in airtight containers in the fridge until ready to assemble and serve.

Freezing Instructions: Store leftover beef birria and broth in a freezer-safe container and freeze for up to 3 months. Thaw in the fridge, then warm and assemble your tacos.

Chicken Birria Tacos: Make the broth as instructed, and instead of adding beef, add bone-in, skinless chicken thighs to the sauce. Cook chicken for 30 minutes, or until tender and cooked through. Shred chicken and assemble and serve tacos as instructed.

Crockpot Birria Tacos: Make broth, as instructed, then add to slow cooker with beef. Cook on LOW for 6-8 hours, until meat is tender. Assemble tacos as instructed.

Optional Hot Salsa, for serving:

2 chiles pasilla
5 arbol chiles
10 tomatillo
3 cloves garlic
Small piece onion
Salt and pepper

Cover chiles and tomatillos with water and boil. Boil for 3 minutes. Turn off heat and allow to rest for 10 minutes. Use a slotted spoon to remove everything chiles and tomatillos from the liquid and add to a blender. Add ½ cup of the water from the saucepan, garlic cloves, onion, and season with salt and pepper. Blend until smooth. Serve as hot sauce for birria tacos.

Nutrition

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I originally shared this recipe May 2022. Updated October 2024.