Category: Recipes for Dinner

Seriously the Best Taco Salad

You might think Taco Salad is one of those throw-it-together, last minute, nothing-else-to-eat kind of meals. WRONG. Taco Salad is a show-stopper dinner, if you do it right. Plus it’s healthy! I’ll show you all my tips (and the best ingredients) for Taco Salad, Done Right. Plus two taco salad dressing recipes to choose from!…

You might think Taco Salad is one of those throw-it-together, last minute, nothing-else-to-eat kind of meals. WRONG. Taco Salad is a show-stopper dinner, if you do it right. Plus it’s healthy! I’ll show you all my tips (and the best ingredients) for Taco Salad, Done Right. Plus two taco salad dressing recipes to choose from! Originally published April 17, 2021.

Bowl of taco salad with limes, corn, guacamole, meat, cheese, chips, tomatoes, and jalapenos.
Table of Contents
  1. The Best Taco Salad Recipe
  2. You will love this recipe for Taco Salad
  3. Ground Beef Taco Salad ingredients
  4. Best taco salad recipe variations
  5. How to make Taco Salad
  6. Taco Salad Recipe tips for success
  7. Serving Suggestions
  8. Storing Taco Salad
  9. Make the Best Taco Salad ahead of time
  10. Frequently Asked Questions
  11. More Tex Mex meals and salads!
  12. Ground Beef Taco Salad Recipe

The Best Taco Salad Recipe

The other day Eric and I tied sweaters around our shoulders and went to the country club to play tennis. As one does.

Just kidding. We just went to the local park where they have cracked and terribly neglected courts. We pulled our tennis rackets and balls out of the trunk of our car, where they live permanently, just in case the mood for a quick tennis excursion strikes us unexpectedly, which happens exactly never. (I think when we bought the gear years ago we were too lazy to figure out where to fit them in our rather cramped garage, so they just never made it out of the trunk.)

taco salad ingredients mixed together in a bowl.

Then we hit the courts. Literally, meaning we definitely hit the tennis ball on the actual court many many times. Whether or not anyone watching would have been able to identify it as tennis is up for debate.

I am just not what you would call a sporty person, you guys. I try to have confidence, but usually when a ball is flying at me, all the sporty desire inside of me vanishes, and my brain can only focus on one task: get as far away from that ball as you can if you want to survive. Or die trying. This rapid shift usually results in me absurdly flailing around like one those inflatable-dancing-mans you see at car dealerships. It ain’t pretty.

I have to make up for my athletic failures somehow. I’m on a roll with the healthy recipes lately, did you see my P.F. Chang’s Chicken Lettuce Wraps Copycat? So satisfying and delicious, and super low carb. Today’s recipe is amazingly low carb too! Let’s get those summer bods ready! ;) Who needs to workout if you’re eating salad every day?? (Although sometimes I think I get a better workout playing my version of avoid-the-tennis-ball rather than traditional tennis. Have you seen how those inflatable men can move??)

pouring creamy cilantro lime dressing on a bowl of taco salad.

You will love this recipe for Taco Salad

Maybe you’re thinking, taco salad? Meh. I’d rather have tacos.

I get it, tortillas are tough to beat. But I’m telling you, when you use the right ingredients and commit to making your own dressing, you will have a change of heart. You will go from thinking of taco salad as a second class healthy substitute to real tacos, to thinking mid-salad-chomp, “Dang. This is legit amazing.” And suddenly salad is no longer substandard.

taco salad in a bowl with cheese and cherry tomatoes.

Ground Beef Taco Salad ingredients

First things first, we need some lettuce. I prefer Romaine; it’s the perfect blend of leafy green and CRUNCH. Green or red leaf is fine, or iceberg will do in a pinch. Chop your lettuce into nice easy bite size pieces; we aren’t feeding dinosaurs. And for heaven’s sake, get yourself a salad spinner. One of the best kitchen purchases you will ever make! It simplifies the salad-making experience so much. Here is the exact salad spinner I have.

a bowl of taco salad ingredients like lettuce, meat, cheese, chips, tomatoes, limes, and more.

Here is my ultimate ingredient list for the best taco salad. Full recipe can be found below.

  • lettuce
  • taco meat (or this chicken taco meat)
  • shredded cheddar cheese
  • tomatoes, either cherry tomatoes or chopped roma, red vine, etc.
  • sliced radishes
  • red onions
  • avocado and/or guacamole
  • corn
  • sliced jalapeños
  • cilantro
  • green onions
  • chips. Juanitas or Fritos are the best options. Doritos close 3rd.
  • sour cream, even if you are using dressing. Just live your life, okay people.
  • dressing of some kind. (not optional!) More about my two favorites below.

Best taco salad recipe variations

Here are some fun ways to mix up Taco (salad) Tuesday.

  • use chicken instead of beef. Here’s my favorite way to make chicken tacos, just throw the meat on your salad instead!
  • replace cheddar with Cotija, Queso Fresco, or a packaged Mexican cheese blend
  • use white onions in place of red onions
  • add black olives. You will note that this is not on the required list above. Eric made me add it in.
  • add Pico de Gallo or 5 Minute Restaurant Style Salsa (or use it in place of the tomatoes)
  • add black beans or pinto beans. I feel that this ingredient isn’t necessary if you are using taco meat. If you aren’t, see recipe notes for how to jazz up beans to make this a great meatless meal!
  • use Crema Mexicana in place of sour cream. I LOVE this stuff. It’s kind of like creme fraiche, but more buttery tasting. It’s like a richer, pourable sour cream. I always find it in my store near the Cotija cheese. I live in California though, where it’s easy to find Mexican ingredients. (If you live midwest or east coast, have you ever seen Crema in stores?)

What are the best chips to use for taco salad?

Yes, I really wrote a whole section just about chips. IT’S IMPORTANT.

Juanitas are the way to go. Have you ever tried Juanitas tortilla chips? I don’t know if they are available everywhere, but if you can get your hands on them, buy out the store and tell the manager to order more. That’s how good they are. I’ve never had a tortilla chip like it anywhere. I eat them by themselves, no dip necessary. These days my carb conscious self won’t even bother with tortilla chips if there’s no dip, but I make an exception for Juanitas.

bag of Juanitas chips and bag of Fritos on white counter.

The next best option, in my opinion, is to use Fritos. I love the corny flavor that Fritos lend, they are not the same as regular tortilla chips. They are super delicious on salad.

I know many of you grew up eating Doritos with your taco salad. I had never even heard of this, but I noticed the trend right away when I started researching recipes. I still say try out Juanitas if you can find it, but Doritos is gonna be a pretty amazing option too.

For the dressing

Let’s talk dressings, one of my required ingredients. You really can go wild when it comes to dressings for your taco salad, there are so many good options. Buttermilk Ranch and Thousand Island come to mind. But I love to make my own of course! I’m including two dressing options that are both delicious, one is stupid simple, one is a little more involved but to DIE for.

ingredients in a bowl for creamy salsa salad dressing.

Creamy Salsa Dressing: this is simple. Take the sour cream (or Crema Mexicana!) and the salsa that you were already planning to put on your taco salad, and mix them up beforehand. Add in a little taco seasoning and the juice from one lime to give it that acidic kick. I prefer to use Restaurant Style Salsa, either this homemade version or one from the store. Restaurant style just means that it’s blended rather than super chunky.

two types of taco salad dressing in glass measuring cups.
Tomatillo Dressing on the left; Creamy Salsa Dressing on the right.

Creamy Tomatillo Cilantro Ranch: this is the dressing that I put on these Cafe Rio Burritos. It’s made with mayonnaise, sour cream, serrano pepper, tomatillos, cilantro, and a dry packet  of buttermilk Ranch. It’s so incredibly tasty!! Definitely make this one if you have the time, it is well worth a quick process in the blender.

a bowl of taco salad with meat, corn, tomatoes, chips, guacamole, radishes, onions, and more.

How to make Taco Salad

It really isn’t hard. The most time consuming part is chopping up all the toppings! You’ll want to do this first, as well as preparing the dressing of your choice, so that once the taco meat is cooked you’re ready to go.

draining grease from a pan of taco meat, adding seasoning.
  • Start by browning your taco meat.
  • Drain the fat (I used 80% ground beef).
  • Now it’s time for the seasoning: guess what guys, I love using regular ol’ McCormick’s premium taco seasoning for my ground beef. Super basic. (UPDATE 2023! I finally figured out a homemade version! Here’s my homemade Taco Seasoning recipe!)
  • Don’t dry out your taco meat by cooking it too long after adding the water and seasoning; you want to still see a little liquid at the bottom of the pan. You want drippy, juicy taco meat! Yum.

    We do Taco Tuesdays that are open to the neighborhood during the summer (I describe it all in this post), and I have friends ask me all the time what I put in the taco meat. Umm, the package you buy at the store?? It really is just good stuff, no shame in that. (UPDATE: It’s true I still love and use the Premium McCormick’s taco seasoning..but I love my new homemade taco seasoning even more 🖤)

      a cast iron pan full of taco meat, sprinkled with cheddar cheese.

      One thing I will say: not all taco seasonings are created equal. I prefer the McCormick’s taco seasoning they sell at Costco. It’s labeled “Premium.” The ingredient list is actually different than the same brand that comes in a little packet. The Premium blend uses yellow cornmeal as a thickener instead of cornstarch, and I think it lends a richer flavor. (My new homemade taco seasoning recipe uses 6 tablespoons of cornmeal, I’m not messing around 😂 it’s amazing I’m in love.)

      Taco Salad Recipe tips for success

      Here are my secrets to get yourself to the BEST taco salad situation:

      • You must make a dressing, even if it’s an easy one.
      • Avocados are required, either fresh or in guac form.
      • Taco meat must be beef. Sorry turkey, but no, you are not the best.
      • Mix herbs (cilantro and green onions) in with your lettuce. Chop your lettuce into small easy-to-bite pieces.
      • Don’t skimp on the cheese! Cheese is everything!
      • You must use Juanitas or Fritos. The end. Forever and ever amen.
      a glass bowl of chopped lettuce with cilantro and green onions.

      One of my best taco salad tips is to mix your herbs in with your greens. And by herbs in this case, I mean cilantro and green onions. I toss both of these ingredients in with my romaine, right in the salad spinner, and give it a whirl. It helps distribute them properly so that you get ultimate flavor in every bite of salad. Chopped cilantro tends to clump up and stay in little bits. This is a good way to spread the cilantro love. If you aren’t a cilantro lover, GET OUT OF HERE. I’m just kidding. Kind of. Try to change your ways. I know, I know, it’s a gene and not your fault. Maybe ;)

      Serving Suggestions

      This taco salad is a complete meal as far as I’m concerned! You’ve got your protein, your veggies, what more do you need?? But if you want to go all out, here are some of my favorites to serve with your salad.

      Pozole Rojo like Abeula’s >> soup and salad are just meant to be together!

      Mexican Street Corn Dip >> I could eat this stuff with a shovel

      Carol’s Legendary 7 Layer Bean Dip >> more awesome Americanized Mexican flavors

      My Favorite Guacamole >> skip the avocados if you want and add this instead!

      The Best Tres Leches Cake >> treat yourself to creamy decadence 

      Virgin Pina Coladas >> perfect for a hot night or whenever you want to live that resort life

      Easy Horchata Recipe >> another refreshing drink I can’t get enough of!

      New Mexico Sopapillas from The Intrepid Gourmet

      Extra Soft Conchas from La Piña en La Cocina

      Storing Taco Salad

      All of the ingredients for this taco salad can be stored separately in the fridge (or on the counter, if we’re talking chips). They’ll last 3-4 days in the fridge. Make up a taco salad whenever you’re ready to eat it; mixing dressing and toppings with the lettuce beforehand will just leave you with weird wilted soggy lettuce (gross).

      Make the Best Taco Salad ahead of time

      Taco salad is perfect for meal prepping. Everything can be done ahead of time. Chop your lettuce and add in the green onions and cilantro, and get them as dry as possible. Wrap in a paper towel and place in a ziplock. Place your meat or beans in one container that can be heated up in the microwave. Then add all your other vegetable toppings to a separate container.

      Tomatoes are going to give you the most trouble. Overnight is okay, but if you are planning for the whole week, I would take a minute to chop your tomatoes and add them to your veggie container the night before you plan to eat it. Add chips, dressing, salsa, and sour cream last minute. Perfect healthy meal that will last you all week!

      taco salad mixed together on a plate, surrounded by chips.

      Frequently Asked Questions

      What goes with a Taco Salad?

      Taco salad is hearty enough to be served on its own as a meal, but it also makes a delicious side dish next to Baked Mexican Meatballs, Creamy Chicken Enchilada Soup, or Slow Cooker Pork Tacos with Mexican Coleslaw. 

      Are Taco Salads Healthy?

      Totally! While there may be a couple richer ingredients in this recipe, overall taco salad is healthy. I mean, it’s loaded with protein from the beef (or beans, if you’re going meatless), has tons of veggies, and you can always use a lighter hand with the cheese, dressing and chips if you want to be boring. I mean healthy.

      At the end of the day, it’s a salad. Don’t overthink it, I say!

      What is the difference between taco salad and nacho salad?

      Taco salad and nacho salads are similar, but have different base layers. Taco salad starts with a bed of lettuce and gets topped with meat, cheese, tomatoes, onions, guac, sour cream, chips, etc etc. Nacho salad starts with a layer of chips and then gets topped with all the same stuff, except maybe also some queso (aka melty creamy cheese) rather than shredded.

      taco salad with meat, cheese, chips, and veggies in a white bowl.

      More Tex Mex meals and salads!

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      Ground Beef Taco Salad

      Taco Salad is a show-stopper dinner, if you do it right. Plus it's healthy! I'll show you all my tips (and the best ingredients) for Taco Salad, Done Right. Plus two taco salad dressing recipes to choose from!
      Course Salad
      Cuisine American
      Prep Time 15 minutes
      Cook Time 15 minutes
      Total Time 30 minutes
      Servings 4
      Calories 807kcal
      Author The Food Charlatan

      Ingredients

      For the taco meat

      For the salad

      Toppings

      • 1 & 1/2 cups cheddar cheese shredded
      • 1 & 1/2 cups cherry tomatoes or chopped tomatoes of any kind
      • 8 radishes thinly sliced
      • 1/2 red onion chopped
      • 2 avocados chopped (and/or 1 cup guacamole)
      • 1 cup frozen corn thawed
      • 1-2 jalapeños sliced
      • Juanitas tortilla chips or Fritos, crushed
      • sour cream to taste (optional)
      • restaurant style salsa to taste (optional)
      • sliced limes to garnish

      Creamy Tomatillo Cilantro Ranch (Dressing Option 1)

      • 1/2 cup mayonnaise
      • 1/2 cup sour cream
      • 1 (.4-oz) package Buttermilk Ranch Seasoning
      • 1 serrano pepper roughly chopped
      • 2 tomatillos halved
      • 1/2 bunch cilantro
      • 1 lime zest
      • 1 lime Juice
      • milk if the dressing is too thick

      Creamy Salsa Dressing (Dressing Option 2)

      Instructions

      • Start with the taco meat.**
        Brown 1 pound ground beef in a skillet on the stove, over medium heat. Break up the meat into small pieces. Once it is no longer pink (3-5 minutes), remove from heat. Tilt the pan and scoop the grease into a foil-lined bowl (then refrigerate and toss when solidified). Return the pan back to the stove and set over medium heat. Add 1/4 cup homemade taco seasoning. (Or use 1/4 cup Premium Taco Seasoning. Or a regular taco packet will do, but add in a tablespoon of cornmeal along with the packet.)
        Add 3/4 cup water to the pan. Let the mixture come to a simmer. Turn off the heat when there is still thickened liquid at the bottom of the pan. If you cook until all the liquid has evaporated, you will have dry taco meat; no thanks. Set aside and keep warm, covered.
      • Prep the lettuce and herbs. Chop the romaine into bite size pieces and dry in a salad spinner (or dry off with paper towels). Add 1/2 cup chopped green onions and 1 bunch of chopped cilantro. Spin to mix, or add to a large bowl and toss together.
      • Prep your toppings. Grate 1 and 1/2 cups cheddar cheese. Chop 1 and 1/2 cups tomatoes. Thinly slice 8 radishes. Dice half a red onion. Chop 2 avocados (or make a quick guacamole with them by adding a bit of lime and salt). Thaw out 1 cup of frozen corn (I usually stick it in the microwave for 20 seconds and then let it finish thawing on the counter). Slice 1 or 2 jalapeno peppers. Crush some Juanitas or Fritos, but leave some whole for garnishing.

      Decide which dressing you want to make:

      • Creamy Tomatillo Cilantro Ranch (Dressing Option 1). In a blender, add 1/2 cup mayonnaise, 1/2 cup sour cream, 1 package ranch seasoning, 1 serrano pepper (roughy chopped), 2 halved tomatillos, half a bunch of cilantro, and the zest and juice from 1 lime. Blend until smooth. Add milk 1 tablespoon at a time if it is too thick. (Leftover dressing will keep in the fridge for 3 weeks!)
      • Creamy Salsa Dressing (Dressing Option 2). In a small bowl, combine 1 cup sour cream (OR Crema Mexicana!) with 1/3 cup Restaurant style salsa, 1 teaspoon taco seasoning,** and the zest and juice from 1 lime. (Leftover dressing will keep in the fridge for 3 weeks!)
      • Assemble the salad. Divide the lettuce mixture between 4 large plates or wide bowls. Add about a quarter of the taco meat to each bowl. Add about a quarter of each topping ingredient to each bowl. Cheese, tomatoes, radishes, red onion, avocados, corn, jalapeños, and crushed chips. Top with sour cream, salsa, extra whole tortilla chips, and dressing of your choice. And guacamole and extra avocados if you want. Squeeze a lime over the whole thing for an extra zing. 
      • Alternatively, you can place all the toppings in bowls on the table, and guests can build their own salad. If trying to impress, it’s actually really helpful to post a list of ingredients nearby for people to check as they build. There’s nothing sadder than getting halfway through eating your salad only to realize you’re missing the guac! 

      Video

      Notes

      *Cheddar cheese is classic, but sometimes I like to mix it up by adding in Cotija cheese or Queso Fresco!
      ** If you plan to make the Creamy Salsa Dressing, save out a teaspoon of your taco seasoning for your dressing. This taco seasoning makes a generous amount; your meat will still be tasty if you save a teaspoon for the dressing. 
      Other topping ideas: My husband called me a traitor when he saw that I had made this taco salad without sliced black olives. It’s a Midwestern classic! Other ideas include using white onions (instead of red), homemade Pico de Gallo, adding black beans or pinto beans, using Doritos instead of tortilla chips/Fritos, etc. You can also drizzle the whole thing with this Cheese Sauce, or even with this Chili’s Queso Dip. I’ve tried both and they are delicious. Why isn’t Nacho-Style Taco Salad a thing, anyway? Let’s make it happen!
      Meatless option: You can make this meal meatless by omitting the taco meat and replacing it with black beans or pinto beans. I would use two cans of beans. If you want them to be extra tasty, heat a bit of olive oil on the stove, toast a couple cloves of garlic and/or 1/4 cup chopped onion in it until soft, then add in the beans with about half the amount of the can liquid. Simmer for 15 minutes. Stir in 1/4 cup cilantro at the end.
      Meal Prep Instructions: Chop your lettuce and add in the green onions and cilantro, and get them as dry as possible. Wrap in a paper towel and place in a ziplock. Place your meat or beans in one container that can be heated up in the microwave. Then add all your other vegetable toppings EXCEPT tomatoes to a separate container. Add tomatoes to your veggie container the night before you plan to eat it. Add chips, dressing, salsa, and sour cream last minute.
      Nutrition info: Neither salad dressing option is included in the nutrition facts. 

      Nutrition

      Serving: 1serving | Calories: 807kcal | Carbohydrates: 48g | Protein: 37g | Fat: 56g | Saturated Fat: 20g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 24g | Trans Fat: 1g | Cholesterol: 123mg | Sodium: 1630mg | Potassium: 1574mg | Fiber: 16g | Sugar: 8g | Vitamin A: 16163IU | Vitamin C: 48mg | Calcium: 424mg | Iron: 7mg

      Kung Pao Chicken

      Kung! PAO! This chicken has been taking karate and it’s here to kick you in the taste buds. Just kidding, it’s actually a healthy weeknight recipe with bell peppers, zucchini, and crunchy peanuts, in a fire orange-chili sauce. It’s got a little bit of heat and a lot of amazing Asian flavor. Special thanks to…

      Kung! PAO! This chicken has been taking karate and it’s here to kick you in the taste buds. Just kidding, it’s actually a healthy weeknight recipe with bell peppers, zucchini, and crunchy peanuts, in a fire orange-chili sauce. It’s got a little bit of heat and a lot of amazing Asian flavor. Special thanks to my new BFF, chili crisp. This stuff is sooo good, I always drizzle extra on my plate. Make this easy stir fry with Rice, Coconut Jasmine Rice, Brown Rice, or Cauliflower Rice, and dinner is DONE. Originally published December 9, 2011.

      close up of seared chicken, red bell peppers, green onions, in a Kung Pao sauce.
      Table of Contents
      1. Kung pao chicken
      2. What is Kung Pao chicken?
      3. Chili crisp ftw
      4. What are the ingredients in kung pao chicken?
      5. How to make kung pao chicken
      6. Easy kung pao chicken recipe variations
      7. What to serve with kung pao chicken
      8. How to store kung pao chicken
      9. Can you freeze kung pao chicken?
      10. Kung pao chicken frequently asked questions
      11. More Asian flavors to love
      12. Kung Pao Chicken Recipe
      13. Kung Pao from yesteryear

      Last night at 9pm my dad sent our family a cryptic text that said they had a “minor emergency over here.” The rest of the message was weird, as if the voice-to-text had been garbled. Or maybe, I thought, because he’s in a hostage situation! And this was all he could get out before someone pistol-whipped him and shoved him in the back of a van!

      I’m not usually anxious. I went straight into panic mode because my parents are on vacation overseas right now, and I always worry that something will happen to them. (It’s so weird reaching the level of adulthood where I’m freaked out about my parents’ safety, not the other way around.)

      Kung pao chicken with zucchini and bell peppers and green onions on rice.

      Well the story came out after a few frantic text clarifications. It turns out, my mom was stuck in a bathroom stall in a hotel in Kyrgyzstan. (Yes, Kyrgyzstan. My parents are incredible world travelers!) She was totally fine, but you know that moment where you’re leaving the bathroom stall and the lock is tricky. The claustrophobia kicks in right away!

      It was a very secure stall, with only a couple inches of clearance on the bottom, and it was way too tall to climb over. Someone from the hotel brought a screwdriver and she got herself out in a jiffy.

      Truthfully, I’m kind of bummed she wasn’t forced to crawl out underneath. The only thing funnier than imagining my mom stuck in a locked bathroom stall in Kyrgyzstan would be a picture of her crawling out of a locked bathroom stall in Kyrgyzstan. (Dad, please be on call to make this photo happen if there are any more tricky locks.)

      Overhead shot of chicken, zucchini, peppers, and peanuts in an Asian sauce.

      Kung pao chicken

      Have you tried Kung Pao Chicken? I posted this recipe years and years ago, back in 2011. It was about the 9th or 10th recipe I ever posted on the blog. (Scroll down past the recipe card to see an old photo, and to read my post from when I was 24 😆 🙈)

      This recipe has stood the test of time. It’s a classic stir fry. I love it because it’s low-carb, but still super flavorful, and you can get it on the table in less than 45 minutes start to finish. Most of the work is prep time: getting the chicken in a quick marinade, cutting veggies, whisking up an easy sauce. Your stove will only be on for a few minutes, so it’s a great meal for hot summer nights, or fall nights when you have that 60 minute window in between soccer practice pick ups!

      Close up of kung pao chicken in black ceramic bowl with bright red and green veggies and chicken covered in sauce and sesame seeds.

      What is Kung Pao chicken?

      Kung pao chicken is a simple stir fry of tender chicken, spicy peppers, veggies, and peanuts in a sweet and tangy sauce. It’s an authentic Chinese dish from the Szechuan (also spelled Sichuan) province of China.

      Of course my version is Americanized (and also Karen-ized, because it’s me). I’m subbing out the chili peppers for an amazing little jar of goodness called chili crisp, because I’m way too much of a wuss to be downing real deal spicy Chinese red hot chili peppers (and the subsequent 10 glasses of water) on a Thursday night. Instead, we’re going the chili crisp route.

      saucy chicken with zucchini, red bell pepper, peanuts, on rice.

      Chili crisp ftw

      I was first introduced to Chili crisp from Eric, who bought me a jar of Fly By Jing a few years ago for Mother’s Day. (Spicy condiment instead of flowers? The man knows the way to my heart. Just kidding, he also definitely bought the flowers. Ladies, get you a man like my Eric.)

      Fly by Jing is one of the best condiments I’ve ever had. Jing’s recipe includes the magical Sichuan pepper, and dried black beans. The flavor and texture is just so different! I love it. Chili crisp is SO popular right now, that I promise you can find some at any store with a decent Asian selection. Any brand of chili crisp will do for this recipe! But try out the Fly by Jing someday. It’s so good.

      What are the ingredients in kung pao chicken?

      Here’s a quick list of everything you need to make this easy weeknight dish. Scroll down to the recipe card for a complete list with all the details.

      ingredients for kung pao chicken: veggies, chicken, peanuts, and sauce items.
      • chicken breasts, you can sub chicken thighs
      • low sodium soy sauce
      • cornstarch
      • dry sherry (or substitute Shaoxing wine if you have it)
      • balsamic vinegar (or substitute rice vinegar, or Chinese black vinegar if you have it!)
      • honey
      • hoisin sauce
      • chili crisp, any brand will do
      • orange (juice and zest)
      • chicken broth
      • red and green bell pepper
      • zucchini
      • onion
      • garlic
      • ginger (or ginger paste)
      • roasted salted peanuts (or cashews, I love this option!)

      How to make kung pao chicken

      First things first, chop up that chicken. Breasts are great in this recipe, but thighs are amazing too. Whatever you’ve got is fine. And then douse it in the easiest marinade of all time.

      raw chicken breast, chopped chicken breasts on a cutting board

      Seriously, it’s only 3 ingredients: soy sauce, cornstarch, and Sherry wine. If you want to be a little more authentic, use Shaoxing Wine, a traditional Chinese wine. I couldn’t find it in any grocery store I went to, so I opted to use Sherry wine, a great substitute. You could certainly get it at an international market, or online!

      Let the chicken sit in the marinade for a hot minute while you prep all the veggies.

      top: glass bowl with chicken marinating in it; bottom: a knife slicing a bell pepper.

      Here’s how I like to chop my bell peppers.

      top: chefs knife cutting a second slice off a bell pepper; bottom: slices cut into pieces.

      We aren’t dicing these peppers, instead cut them into big squares. It’s the Kung Pao way!

      Did you know that green bell peppers are just red bell peppers that were picked earlier? I had no idea! No wonder they are so much cheaper. They don’t need nearly as much time on the vine as the colorful varieties do. They can be picked whenever they are big enough. Of course they are not as sweet. I like to use a variety of colors for this dish, just because it’s so pretty. Any colors will do.

      Move on to your zucchini:

      top: zucchini cut in strips on cutting board; bottom: strips cut into pieces.

      I like to cut the zucchini into fairly large pieces like this. Zucchini cooks the fastest (and peppers take a bit longer) so if the zucchini is chopped bigger, it takes longer to cook. Small pieces will just overcook and disintegrate.

      Cutting vertical cuts off of root of an onion with a chef's knife on bamboo cutting board.

      I just did a whole post recently on How to Cut an Onion, and realized I’ve been doing it “wrong” my entire life. 🤣 Figures. However you want to cut it, you only need about 1/2 cup of onion, so toss the rest in a ziplock and store them in the freezer for a future meal (tomorrow’s you will be singing your praises!)

      Set the veggies aside for a hot minute. We’re going to cook up that marinating chicken!

      Sear the chicken with plenty of space in between each piece. You want this pan hot, hot, hot! Use a large skillet or wok if you don’t have a cast iron skillet.

      top: bites of chicken searing in a cast iron skillet; bottom: all cooked chicken on a plate.

      Flip each piece of chicken individually to cook the other side. Remove the chicken to a plate.

      Now back to the veggies: dump them all in the chicken pan, with a little more oil.

      top: cast iron skillet with raw veggies in it; bottom: seared veggies with garlic added on top.

      After a couple minutes, add in the ginger and garlic.

      Dump the cooked chicken back in the pan.

      top: seared chicken on top of veggies; bottom: pouring sauce over chicken and veggies in pan.

      Then add the sauce and stir it up for just a minute! Don’t forget to add in the peanuts at the end, they add the perfect crunch, I love it.

      cooked kung pao chicken in cast iron skillet and topped with peanuts.

      Serve this goodness up with some hot steamy rice! You could do regular white rice, Brown rice, Cauliflower Rice (mine and Eric’s weeknight go-to), or Basmati rice (not traditional, but the first time we tried this, Eric made Basmati on accident. (Literally just grabbed the wrong bag and didn’t realize.) And then he kind of burnt the bottom. Not like burned burned, just some golden crisp on the bottom of the pot. It was actually SOOO good, little bits of crispy golden aromatic rice with this killer orange chili sauce….YUM.

      Easy kung pao chicken recipe variations

      Kung Pao Chicken is like any classic recipe that has withstood the test of time: there are a ton of ways to get it done. Here are a few ideas for making it your own!

      • Add roasted cashews instead of peanuts
      • Switch out the dry sherry for Shaoxing wine (great flavor if you can find it!)
      • Use rice vinegar (or even Chinese black vinegar) instead of balsamic vinegar. Normally I reach for rice vinegar when cooking Asian food, but balsamic mimics the flavor of Chinese black vinegar the best.
      • Add (or swap out) veggies, like broccoli or water chestnuts. These would add a nice crunch!
      • If you want more heat, add 5-10 small dried red chilies (like Tien Tsin chilies or chiles de arbol) to the hot oil right before cooking the chicken. Fry them for about 30 seconds to release the oil, then remove them while you sear the chicken. Add back into the pan before serving. Then get ready to CHUG MILK. 🤣 I told you, I’m kind of a baby.
      • Omit the orange juice and zest if you’re not into that. I LOVE the hint of orange in this chicken, it really amps up the flavor in my opinion, but it is not a traditional ingredient. You will be totally fine leaving it out.
      Kung pao chicken in a cast iron skillet with green onions on top.

      What to serve with kung pao chicken

      I’m a simple girl. If I’m in charge of dinner, the only thing I’m serving with Kung pao chicken is rice, because hello stir fry vegetables!! There are already a ton and if my kids eat it, I’m patting myself on the back. But if you are feeding a lot of people and need to stretch dinner, here are some other ideas. If your people aren’t into rice, you could even serve it with noodles. Here are a few more family favorites to add!

      How to store kung pao chicken

      Kung pao chicken should be kept in the refrigerator in a tupperware for 3-5 days. It’s also great for meal prepping, just portion out the chicken and rice (or cauliflower rice) ratios you want into individual containers. Heat up your individual serving or meal prep container in the microwave when you’re ready to enjoy your leftovers, stirring every 30 seconds to avoid hot spots.

      Can you freeze kung pao chicken?

      You can definitely freeze leftover kung pao chicken, but lower your crispness expectations. The peppers, onions, and zucchini will all be quite soft when you defrost them. If you don’t mind, freeze away, in an airtight container or a ziplock (and label it, so you’re not left wondering what the heck it is). I recommend defrosting overnight in the fridge and then re-warming the amount you want to eat/serve in the microwave, stirring after every 30 seconds.

      Kung Pao chicken close up with peanuts and veggies and part of some chop sticks.

      Kung pao chicken frequently asked questions

      More Asian flavors to love

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      Kung pao chicken with zucchini and bell peppers and green onions on rice.
      Print

      Kung Pao Chicken

      Kung! PAO! This chicken has been taking karate and it's here to kick you in the taste buds. Just kidding, it's actually a healthy weeknight recipe with bell peppers, zucchini, and crunchy peanuts, in an orange-chili sauce that is fire. It's got a little bit of heat and a lot of amazing Asian flavor. Special thanks to my new BFF, chili crisp. That stuff is sooo good, I always drizzle extra on my plate. Make this easy stir fry with Rice, Brown Rice, or Cauliflower Rice, and dinner is DONE.
      Course Main Course
      Cuisine Asian
      Prep Time 30 minutes
      Cook Time 6 minutes
      Total Time 36 minutes
      Servings 6 servings
      Calories 328kcal
      Author The Food Charlatan

      Ingredients

      For the marinade:

      • 1/4 cup low sodium soy sauce
      • 1 tablespoon cornstarch
      • 1 tablespoon sherry or better yet, Shaoxing wine
      • 1 and 1/2 pounds chicken breasts or chicken thighs, cut into 1-2 inch pieces
      • 1 tablespoon vegetable oil plus more, for searing the chicken

      For the veggies:

      • 1 tablespoon vegetable oil for sauteing the veggies
      • 1 red bell pepper
      • 1 green bell pepper
      • 2 small zucchini
      • 1/2 cup onion chopped
      • 4 cloves garlic smashed and minced
      • 1 and 1/2 inches fresh ginger about 1 tablespoon grated or minced (or 1 tablespoon ginger paste)

      For the sauce:

      • 2 teaspoons cornstarch
      • 2 tablespoons balsamic vinegar
      • 2 tablespoons honey
      • 2 tablespoons low sodium soy sauce
      • 1 tablespoon hoisin sauce
      • 1 tablespoon chili crisp or more, or less!
      • 1/2 cup chicken broth*
      • 1 teaspoon orange zest from 1 orange
      • 3 tablespoons fresh orange juice from 1/2 an orange

      To serve:

      • 1/2 cup roasted salted peanuts or roasted salted cashews
      • green onions chopped, for garnish
      • white sesame seeds for garnish
      • hot rice for serving (tap for recipe)

      Instructions

      • Marinate the chicken. Add the marinade ingredients to a medium bowl: 1/4 cup low sodium soy sauce, 1 tablespoon cornstarch, and 1 tablespoon Sherry wine (or Shaoxing wine). Whisk together.
      • Chop the chicken breast (or thighs) into 1 inch cubes. Add chicken to the bowl with the marinade. Stir and set aside at room temperature for 15 minutes.
      • Chop the veggies: Chop the red bell pepper and green bell pepper into squares (see photos). Slice 2 zucchini in half lengthwise, then slice each half lengthwise again. Chop the strips into 2 inch pieces. Chop an onion and measure out 1/2 cup (save the rest in the freezer for a future meal). Set these veggies aside.
      • Smash 4 cloves of garlic with the side of your chef's knife, then peel off the skins. Mince the garlic. Peel a 1 and 1/2 or 2 inch piece of ginger, then finely mince the ginger (or grate it). Set the ginger and garlic aside, separate from the other veggies.
      • Make the sauce. Add all the sauce ingredients to a small bowl: 2 teaspoons cornstarch, 2 tablespoons balsamic vinegar, 2 tablespoons honey, 2 tablespoons low sodium soy sauce, 1 tablespoon hoisin sauce, 1 tablespoon chili crisp (or less, you can always add more as a garnish later), 1/2 cup chicken broth*, 1 teaspoon zest from 1 orange, and about 3 tablespoons fresh orange juice (about 1/2 an orange). Whisk together. Leave the whisk in the bowl so you can give it a final mix right before adding it to the skillet.
      • Sear the chicken. Heat a 12 inch cast iron skillet** (or wok) over medium-high heat. When it's very hot (2-3 minutes), add 1 tablespoon vegetable oil to the hot pan and swirl to coat the bottom. It should shimmer right away.
      • Use tongs to add the chicken pieces in the pan one at a time, with space in between. You will have to do this in 2-3 batches. Let the chicken cook without touching it for 2-3 minutes, until completely browned on the bottom. Flip each piece of chicken and sear the other side for about 1 minute, until brown. Turn the heat down to medium and let the chicken finish cooking for a couple minutes at a lower temperature, if your chicken pieces are large. (If they are small, you can keep the heat at medium-high.) When the chicken is cooked all the way through (internal temperature of 160 degrees F, or split one in half to make sure the chicken is not pink), remove the chicken to a plate. Repeat with all the remaining chicken.
      • Cook the vegetables. Once the chicken is done, add 2 more tablespoons olive oil to the same skillet and turn the burner up to medium high heat. Add the peppers, onions, and zucchini all at once. Saute for about 2 minutes, until crisp-tender.
      • After about 2 minutes, add the garlic and ginger and stir them in. Cook for another 1-3 minutes, depending on how soft you like your vegetables. Kung Pao chicken traditionally has very crisp tender vegetables. Keep in mind they will continue to cook a bit even after you turn off the heat.
      • Add in the chicken and orange sauce. Scrape the chicken and any juices into the pan with the veggies. Add all the orange chili sauce. Stir up all the browned bits from cooking the chicken. Add 1/2 cup roasted peanuts (or cashews) and stir everything to coat it well with the sauce. Remove from the heat.
      • Garnish the chicken with chopped green onions and toasted sesame seeds. Pass extra chili crisp sauce at the table, in case anyone likes it extra spicy!
      • Serve this recipe with rice of some kind. It's especially decadent with Coconut Jasmine Rice. but regular white rice is also amazing. Other options include Brown rice, Cauliflower Rice (our weeknight go-to), or Basmati rice.

      Notes

      *I use 1/2 cup water and 3/4 teaspoon Better Than Bouillon Chicken base.
      **If you don’t have a cast iron pan, use your heaviest skillet. 
      Nutrition facts do not include rice.

      Nutrition

      Serving: 1g | Calories: 328kcal | Carbohydrates: 21g | Protein: 31g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 73mg | Sodium: 918mg | Potassium: 897mg | Fiber: 3g | Sugar: 12g | Vitamin A: 895IU | Vitamin C: 61mg | Calcium: 49mg | Iron: 2mg

      Kung Pao from yesteryear

      I published a version of this Kung Pao Chicken recipe on December 9, 2011, about two months after I started my blog! Atrocious photo below as proof 😂 What follows is a very silly story that I included on that post (in all it’s double-space-after-the period-glory) about my first time going to a Zumba class. I was 24:

      Kung Pao Chicken with Coconut Jasmine Rice from TheFoodCharlatan.com

      “What happens when you combine sexy Latin hip-shaking with aerobics and an awkward, rhythm-less Karen?  Love.  Love is what happens.

      My friend Lauren invited me to go to a free Zumba class she is taking.  I’ve heard people bear their testimonies about Zumba before, but had never seen it.  I now join their throngs.  It. Was. Awesome.

      It’s kind of like learning a line dance but instead of doing the electric slide and a lasso at every turn, you’re shaking your booty for all you’ve got.  But it’s more about the exercise than the dance, so instead of doing the same step over and over til you’ve got it, you just move right on to the next step.

      The best part?  The amazing Latin-techno music blaring as loud as the speakers will go.  It was especially awesome because these sexy Latin songs inevitably feature Latin men hissing and whistling suggestively, and listening to that while trying to imitate sexy Latin dance moves and failing miserably is hilarious.

      Seriously, I am not a dancer.  I love it, I’m just not good at it.  I decided to take a ballet 101 class for “fun” my first semester in college after my sister-in-law convinced me to.  I thought, A dance class.  How hard can it be? The first day we all sat around in a circle and everyone had to explain their dance experience.  I told the truth: I took a jazz class for a few months when I was 7!  Everyone else?  I’m a clogging major.  I’m taking ballet to improve my form.  Or:  I’ve been taking modern since I was 3.  Or:  I’ve been dancing since I was in the womb. Probably in the preexistence, too. 

      Needless to say I was the worst in the class.  I have absolutely no grace, rhythm, and even lack the memory for dance steps.

      In spite of this history, I still loved Zumba.  If we were to watch a video of me Zumba-ing (pray that you never do) I’m sure it would bear no resemblance to what the instructor was doing.  Probably because I broke down laughing after about every 3rd step.  I think I burned more calories laughing at my attempt to do sexy shimmy-shaking than I did actually shimmying.

      The worst steps are the ones that involve clapping.  For normal moves it’s easy to pretend no one notices that I’m horribly off beat, but it kind of gives me away when all my claps are a half beat or more behind everyone else’s.  My brain also feels that it’s necessary to get in as many claps as I heard, even if I am late.  So if there are 3 successive claps and I just missed all of them, in my frenzy to catch up I will still clap 3 times rapid fire, while everyone else in the room has moved on to the completely silent spin-step. Then I break down in laughter and miss the next 3 moves.

      This [Kung Pao Chicken] is one of my favorite recipes.  Super quick and delicious.  I never use snow peas because they are expensive, but I’m sure it would be really good that way.  I don’t know if it tastes authentic because I’ve never ordered it in a restaurant, so no haters if it’s not.  If you are disappointed, just do some shimmy-shakes until you feel better.

      Meatballs and Rice Recipe (One Skillet)

      Say hello to your new favorite 30-minute meal! This easy one-pot dish meatballs and rice recipe is great for nights when you forget about dinner until everyone is starving. The meatballs make it nice and hearty. Use store-bought meatballs to speed things up even more! Originally published October 11, 2016. Today after Charlotte’s dance class,…

      Say hello to your new favorite 30-minute meal! This easy one-pot dish meatballs and rice recipe is great for nights when you forget about dinner until everyone is starving. The meatballs make it nice and hearty. Use store-bought meatballs to speed things up even more! Originally published October 11, 2016.

      beef meatballs with rice and peas on a big metal spoon.
      Table of Contents
      1. You’ll love this Meatball and Rice Recipe
      2. Meatball with Rice Recipe Ingredients
      3. How to make Meatballs and Rice
      4. Meatballs with Rice and Peas: Substitutions and Variations
      5. How to serve Rice and Meatballs
      6. Storing Meatballs with Rice
      7. More one-dish recipes you’ll love
      8. Meatballs and Rice Recipe FAQs
      9. Meatballs and Rice Recipe

      Today after Charlotte’s dance class, a little girl walked up to me, her wide eyes on my 8-month-pregnant belly. She said wisely, “I see you have an EGG in there!” Ha! Well, something like that, kid.

      Later I was in the grocery store getting stuff to make dinner, when it was already past dinnertime. My kids were definitely letting me know that I had made a bad parenting choice: maniacal laughing, “fall-down hugs,” running up and down the aisles, randomly grabbing merchandise. Crazy hyper children are always preferable to the alternative (crazy tantrum children), but still enough to drive any mom insane. Especially one who waddles as much as I do.

      meatballs with rice and peas in a white bowl.

      We were in the meat department and I was walking fast while they lagged, hoping that passers-by wouldn’t know the screaming-laughing kids were with me. A lady with an indulgent smile said to me as I passed, “They just have the BEST laughs!” And I said, “You know what you’re right, but right now I still want to strangle them. You basically just saved both of their lives, congratulations.” Thank you, indulgent smile lady. My children owe you one.

      You’ll love this Meatball and Rice Recipe

      Who’s ready for some meatballs?? This recipe is adapted from a recipe in my friend Mary’s cookbook. Mary has a fabulous blog over at Barefeet in the Kitchen, and she just released her first cookbook The Weeknight Dinner Cookbook. I did a review for the book here, and shared her recipe for Chinese Beef and Broccoli Soup, which was absolutely fabulous I must say.

      homemade meatballs with rice and peas garnished with fresh parsley in a white bowl.

      She has a recipe for Kielbasa with rice and peas. It looks really delicious, but I haven’t tried it as written yet. The only prepped meat I had in the freezer on the night I needed to make a quick dinner was meatballs, so I changed up the recipe to work with meatballs. It worked out great! Someday I will try the kielbasa version. Maybe. These are good meatballs.

      Meatball with Rice Recipe Ingredients

      I made this meatball and rice recipe twice, once with frozen Costco meatballs, and once with my Homemade Easy Baked Meatballs. I liked it both ways but of course, fresh homemade meatballs are always going to be better than the frozen ones. But sometimes you just have to git ‘er done, and frozen store-bought meatballs totally git ‘er done.

      Here’s a quick shopping list to help you gather your ingredients. See the recipe card below for the full ingredients and instructions!

      • olive oil
      • garlic
      • 1 pound homemade meatballs (or frozen meatballs)
      • beef broth
      • rice (medium grain or jasmine) 
      • garlic powder
      • frozen peas
      • green onions
      • parsley (optional, to garnish)

      My kids loved these meatballs and rice. Are your kids as obsessed with rice as mine are? This meal is super simple but still delicious so it’s basically perfect for them.

      mixing rice, meatballs, and peas in a big metal skillet.

      How to make Meatballs and Rice

      When I say this dish is easy, I mean it! Just toss the meatballs into a skillet, throw in the rest of the ingredients, let it all simmer until it’s cooked through, then add some peas at the very end. Easy-PEAsy meatballs and rice in under 30 minutes! You can use fresh or frozen meatballs—I won’t tell. If you go with frozen, just give them a quick thaw in the microwave before you get started.

      Here’s a quick overview of how to make this recipe. Scroll down to the recipe card to get all the details!

      • Stir in the peas, then add the green onions and parsley. Cover until the peas are warm, just a few minutes. We don’t want to overcook them. No mushy peas!!
      • Thaw the meatballs if they are frozen (not necessary if you made homemade meatballs).
      • Heat oil and saute the garlic for one minute.
      • Add the meatballs and cook for 2-3 minutes.
      • Add the beef broth, rice, garlic powder, pepper and salt; stir and bring to a boil.
      mixing rice, beef broth, seasonings, and meatballs in a skillet.
      • Reduce the heat, cover, and simmer with the lid on for 15-20 minutes, until the rice is tender and the liquid is absorbed. 
      • Remove from the heat and season to taste.

      Meatballs with Rice and Peas: Substitutions and Variations

      One of the best things about a last-minute, clean-out-the-fridge recipe like this one is that you can easily substitute what you have on hand. Here are some ideas!

      • Instead of meatballs, use 14 oz. of kielbasa or smoked sausage. 
      • Grab a rotisserie chicken at the store, cut it up into bite-size pieces, and add it in place of the meatballs. Or use leftover grilled chicken from the fridge! 
      • If you have a bag of frozen peas and carrots, use those instead of frozen peas alone.
      • Only have chicken broth or veggie broth? They’re perfectly fine to use if you don’t have beef broth.
      • Want extra greens? Add in a couple generous handfuls of spinach in step 7 when you turn the rice and meatballs down to a simmer.

      How to serve Rice and Meatballs

      This meatballs and rice recipe is kind of a meal all by itself. It’s perfect for when you kinda forgot dinner was a thing (I do this all the time). It’s even got peas so you can check the “I served a veggie today” box. If you do want to add something more, a simple green salad or some Easy Roasted Broccoli are great. If you want to round out the food groups, try my Fruit Salad Recipe. For bonus points, you can make some fast bread. My favorite is this easy, no-fail One Hour French Bread or The Best Garlic Butter Bread I’m usually too lazy for any sides so if you do any of these, kudos to you for going the extra mile!

      Storing Meatballs with Rice

      This meatballs and rice dish can be stored in a tupperware in the fridge for 3-4 days. When you reheat it, I recommend sprinkling just a tiny bit of water (like 1-2 teaspoons) on the rice to make sure it stays nice and moist as you reheat it.

      You can also freeze this dish! It will all defrost and reheat wonderfully later, so feel free to make a double batch of this meatballs and rice recipe and treat Future You to a worry-free evening. It’s also a great meal to take to someone who’s been sick or had a new baby. The only thing you’ll want to omit is the green onions since they’re best fresh.

      More one-dish recipes you’ll love

      Keep this list handy for those nights when you just need something quick, fast and easy. AND they all can be on your table in 30 minutes or less.

      Meatballs and Rice Recipe FAQs

      What is the trick to keeping meatballs together?

      Add eggs! Eggs act as a binder to keep the meat, breadcrumbs, and any other ingredients together. Since these meatballs are baked, they also stay together a little more easily than pan-fried ones, since you’re not messing with them by turning them.. 

      What is the secret to good meatballs?

      The best meatballs are NOT just made of meat. They’re combined with moist, tender ingredients like breadcrumbs, milk, and eggs. In this recipe, you can use either panko bread crumbs or quick oats. Don’t skip these! They’re essential to the perfect meatball texture. I also add onion powder, garlic powder, paprika, and cayenne pepper for flavor.

      What should meatballs be cooked to?

      Meatballs should be cooked to 160 degrees. You can use an instant-read thermometer pushed into the center of a meatball to check.

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      One Skillet Beef Meatballs with Rice and Peas from The Food Charlatan
      Print

      Meatballs and Rice

      Say hello to your new favorite 30-minute-meal! This easy one-pot dish is great for nights when you forget about dinner until everyone is starving. The meatballs make it nice and hearty. Use store bought meatballs to speed things up even more! 
       
      Course Main Course
      Cuisine American
      Prep Time 10 minutes
      Cook Time 30 minutes
      Total Time 40 minutes
      Servings 5 Servings
      Calories 509kcal
      Author The Food Charlatan

      Ingredients

      • 2 teaspoons olive oil
      • 3 cloves garlic crushed and minced
      • 1 pound homemade meatballs or store-bought meatballs
      • 3 cups beef broth*
      • 1 & 1/2 cups uncooked rice rinsed
      • 1/2 teaspoon garlic powder
      • 1/4 teaspoon black pepper or more to taste
      • 1/2 teaspoon kosher salt or to taste
      • 1 & 1/2 cups frozen peas or however much looks good to you
      • 1/2 cup green onions chopped
      • 1/4 cup parsley fresh, chopped (optional)

      Instructions

      • Thaw the meatballs if they are frozen. I just stuck them in the microwave for a couple minutes. They don’t have to be completely thaw, just enough that they will finish thawing and warm up while cooking the rice.
      • Heat a high-sided skillet over medium-high heat. Add the oil.
      • When the oil shimmers, add the garlic and saute 1 minute, until fragrant.
      • Add the meatballs and cook for 2-3 minutes.
      • Add the beef broth, rice, garlic powder, pepper and salt. Scrape up any browned bits.
      • Stir and bring the heat up to high so that it comes to a boil.
      • Reduce the heat to low to maintain a simmer. Cover with a lid.
      • Continue to simmer with the lid on for 15-20 minutes, until the rice is tender and the liquid is absorbed. Stir at 15 minutes to make sure it isn’t sticking.
      • When the rice is cooked, remove from the heat and season to taste, adding more salt and pepper if you want.
      • Stir in the peas. Add as much as looks good to you.
      • Add the green onions and parsley, if using. Cover until the peas are warm, just a few minutes.
      • This is great with a big green salad. I actually ate mine right on top of a bed of spinach. If you wanted you could stir fresh spinach into the meal and let it wilt while it’s still on the stove.

      Notes

      *As always, I used water and 3 teaspoons Better Than Bouillon.
      Source: adapted from Mary Younkin’s book The Weeknight Dinner Cookbook

      Nutrition

      Serving: 1cup | Calories: 509kcal | Carbohydrates: 53g | Protein: 24g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 65mg | Sodium: 828mg | Potassium: 564mg | Fiber: 3g | Sugar: 3g | Vitamin A: 692IU | Vitamin C: 24mg | Calcium: 63mg | Iron: 3mg

      Easy Quiche Recipe with Bacon and Spinach

      Quiche is not a breakfast casserole baked in a pie shell, oh no. It is a creamy concoction that is more custard like, with plenty of cheese and add-ins. This is my favorite basic spinach quiche recipe because it is easy, incredibly flavorful, and hello, bacon. I will show you step-by-step how to make quiche…

      Quiche is not a breakfast casserole baked in a pie shell, oh no. It is a creamy concoction that is more custard like, with plenty of cheese and add-ins. This is my favorite basic spinach quiche recipe because it is easy, incredibly flavorful, and hello, bacon. I will show you step-by-step how to make quiche for the perfect brunch or dinner! Originally published January 8, 2022.

      large slice of breakfast quiche on a white plate with green onions.
      Table of Contents
      1. Quiche
      2. Spinach and Bacon Quiche Recipe
      3. What is Quiche?
      4. Easy Quiche Recipe ingredients
      5. How to make Breakfast Quiche
      6. Tips for this Easy Quiche
      7. How to store Bacon Quiche
      8. Best Quiche Recipe FAQs
      9. More amazing breakfast/brunch recipes to love!
      10. Bacon Quiche Recipe Recipe

      So, did your flight get cancelled over Christmas?? We had tickets to Montana to spend the holidays with Eric’s family. It’s a two-day drive and we have four kids, so if you do the math, it comes out to about 5,000 snack requests, 1,200 emergency bathroom stops, and at least 400 are-we-there-yets. I’m actively trying not to murder my children most days, so that’s why we bought plane tickets.

      overhead slice of ham and cheese quiche with pie crust and green onions.

      BUT THEN. On the morning of the flight, when we literally were packing into the car to leave for the airport, we get notified that the flight has been delayed so much that we would miss our connecting flight. Whaaat no!! The next flight would have us leaving our house at 2am, and since we are not insane, we just decided to jump in the car and start driving.

      a spatula holding up a slice of basic quiche recipe with cheese and green onion.

      And we made it… eventually! Whew. Two days there, two days back, and all my children survived, so I’m calling it a win. It got down to -25 degrees up there in the frozen north. I went out of the house approximately 3 times. Montana, man. Not for the faint of heart.

      spinach quiche on a plate with a bite taken out.

      Quiche

      We had such a nice time celebrating the holidays, I hope you did too! I intended to get this recipe out to you guys before Christmas so that you could make it for the big day, but alas, I was too busy making a thousand cookies and enjoying a much needed break.

      overhead shot of a slice of spinach quiche in a glass pie pan.

      Spinach and Bacon Quiche Recipe

      But you guys seriously need to start gathering the ingredients for this quiche RIGHT AWAY. No occasion necessary, you can make it for dinner tonight. I’m in love with this breakfast, or breakfast for dinner! A flaky, decadent homemade crust, plus three kinds of cheese (Cheddar! Swiss! Gruyere!), BACON of course, and spinach to make it healthy. Healthy I say! Okay maybe don’t quote me on that, there is a lot of cream in this recipe. Necessary for quiche!! Read on!

      What is Quiche?

      At its most basic, quiche is a mixture of cream and eggs, poured into a pie crust, and baked until it is custardy and golden. It is NOT an egg casserole, which is much heavier on the eggs (more on that below). Quiche has almost double the amount of dairy (cream and/or milk) to eggs. A proper quiche should have 1/2 cup dairy for every large egg. A large egg has about 1/4 cup of liquid in is, so that is double. This results in an irresistibly smooth, custardy texture. GIMME ALL THE CREAM.

      cross section of a slice of ham and cheese quiche.

      What to put in it? Basically anything you want! Quiche is just a set of ingredients of your choosing, mixed with more cream than eggs, and cooked in a pie crust. Pretty simple! I wanted to create a MASTER quiche recipe, that you can literally add any ingredients to, and that’s what today’s recipe is. Go wild!!

      inside of a slice of quiche on a plate.

      Easy Quiche Recipe ingredients

      Here’s everything you’re going to need to make the best quiche ever! If you keep the egg, milk, and cream amounts the same, you can literally change out any other ingredient on this list. Change up the spices, add ham instead of bacon, use any cheese you fancy.

      • 1 single pie crust
      • bacon
      • fresh spinach
      • large eggs
      • large egg yolks
      • heavy cream
      • whole milk
      • kosher salt
      • black pepper
      • nutmeg
      • cayenne pepper
      • Gruyere cheese
      • Swiss cheese
      • cheddar cheese
      • fresh parsley (optional, to garnish)
      • green onions (optional, to garnish)

      Can you use frozen spinach?

      Absolutely! Just make sure you thaw it out and drain it. This means you have to pick it up and squeeze the water out once it’s thawed. I have vivid childhood memories of my mom squeezing vomitous masses of spinach into the sink for her quiches. Apparently, I haven’t gotten over it?? You can decide what sounds easier: wilting fresh spinach in a bit of bacon grease, or squeezing out frozen spinach.

      Bacon Quiche filling ideas

      Today’s recipe is designed to be a basic master recipe that you can mix and match to your hearts content. I went with bacon, spinach, and cheese, but you can swap these however you like. Here are some other ideas for what to fill your quiche with! It’s a great clean-out-the-fridge meal, you can use whatever veggies you have.

      You need 1 and 1/2 to 2 cups total filling (veggies + proteins), in addition to about 1 and 1/2 cups cheese.

      How to make Breakfast Quiche

      We’re going to start by preparing the crust! If you’re ready to go next level on this quiche, definitely make your own crust. If not, store bought will do ya. (I’ve heard the Trader Joe’s crusts are pretty good!)

      pie dough laid out in pie pan, then again with the edges pressed together.

      Make sure you tuck those edges under and mold the crust like play-dough to make sure they don’t end up all crackly when you bake. Use your fingers to smooth it out before you start crimping. See my Flaky Pie Crust tutorial for a bazillion more photos.

      crimping pie dough with fingers, finished pie shell in white pan.

      My non-blind baked crust turned out crispy and golden just as it should. You need to do a few things:

      • Freeze your pie crust for 30-60 minutes to help it keep its shape and not slump down when you bake the quiche
      • Use a generous amount of filling to help keep the pie crust up (see notes for a scaled-down version of this recipe)
      • Bake on the bottom of the oven to help get the bottom of the crust nice and toasty
      • Use a pie shield so you don’t burn the edges of your crust.
      the edge of a clear glass pie pan showing the browned crust of a spinach quiche recipe.
      Proof that an unbaked pie shell browns in the oven just fine when done right :)

      Once your pie crust is in the freezer chilling out, it’s time to make the filling!

      cutting bacon into a pan with scissors, cooked bacon in a skillet.

      We’re starting out with God’s greatest gift to the breakfast kingdom, bacon. And why chop when you can snip? Does anyone else use scissors for this or am I just a freak? Set your bacon aside onto some paper towels, and drain off most of the bacon grease. Leave a little in the pan so that we can saute our spinach in it.

      packing fresh spinach into a glass measuring cup, chopping spinach on a cutting board.

      You’re going to need about 2 cups of packed fresh spinach, make sure you punch it down in there! You need 2 cups because it’s going to cook down a ton when you wilt it. Spinach is mostly water, and we need to cook some of it off before adding it to our quiche. Say yes to flavor and vitamins, say no to watery quiche.

      Once the spinach is wilted, set it aside and get to work on your cheese.

      3 cheeses on a cutting board: gruyere, cheddar, and Swiss, then all cheeses shredded.

      For today’s quiche, I used shredded Gruyere, Cheddar, and Swiss. You can use literally any combination of cheese that you like. Sky is the limit here. Mozzarella, Colby, Monterey Jack, Pepper Jack, Gouda, Goat cheese, Fontina…pretty much anything that melts well is going to be a winner for your quiche.

      separating an egg into a stand mixer, then adding cream to bowl.

      Why am I making you separate 2 of the eggs? It’s because I love you. Adding extra egg yolks and leaving out those whites makes the quiche extra creamy and custard like. See? If custard isn’t love, I don’t know what is.

      The amount of eggs and dairy called for in this recipe is for a DEEP pie dish. I like having a thick and tall quiche. See notes for a scaled down recipe if you don’t have a deep pie pan (2 inches deep). You can see from the photos that I shot two different quiches. In the deep crust version, the egg filling goes right to the top of the edge of the pie crust, and that’s what most of the pictures show. Scroll down to the last quiche photo before the recipe, and you can see the scaled down version of this quiche, that has more crust exposed.

      unbaked pie shell with Swiss cheese , then topped with bacon.

      Okay now it’s time to assemble! First up, a layer of cheese, I did Swiss first. Then pile on all your bacon.

      unbaked quiche with cheese, then topped with cooked spinach.

      Top with a layer of cheddar and then all the spinach. Make sure you drain out any liquid that might have settled from the spinach. Say no to spinach juice.

      unbaked quiche in a pie pan with cheese, pouring egg mixture on top.

      Once you’ve added all your desired fillings, top it off with your last bit of cheese (in this case Gruyere), and then the fun part, dump the cream and egg filling over the top. See how thick and creamy it is? YUM.

      unbaked quiche in pie shell with white and red napkin.

      And there she is all ready for the oven!

      unbaked quiche on a stone in the oven, then the edges covered in tin foil.

      About 15 minutes into the bake time, you’re going to want to cover the edges of the crust with foil. You can see in that first photo that the crust is lightly browned (and bubbling away, from all the butter). We still have a good 40 minutes to bake, and we don’t want our crust to burn.

      I’ve tried the fancy pie crust covers that you can buy, but I always go back to foil. It’s light enough that it won’t crush or push down on your crust, and it’s cheap and easy to make. Plus it makes your pie look like it’s going to outer space. I mean right??

      overhead shot of quiche recipe with cheese and bacon.

      How long to cook quiche

      It’s important to bake at a higher temperature for the first few minutes to brown the crust and make it super flaky. But we don’t want to burn the crust and overcook the filling (say no to rubbery eggs), so after a 15 minute blast at high heat, lower the temperature and cook for another 35-45 minutes until it’s golden brown on top. The center should still be slightly wobbly. Not too sloshy, not too stiff. We’re looking for that perfect soft-set custard to get the best creamy texture.

      lifting a slice of basic quiche from a pie pan with a spatula.

      Tips for this Easy Quiche

      Just as with any classic recipe, there are lots of ways to make a good quiche. But here are some basics to keep in mind:

      • Use a homemade pie crust
      • Use a blend of cheeses, not just one kind
      • Use the proper ratio of eggs to cream (or milk. But really you should use cream, because you’re worth it. The ratio of your quiche should be about 1/2 cup of dairy for every large egg.)
      • Dry out your fillings (cook your veggies first)
      • Bake on the bottom rack to help brown the crust
      • Don’t over bake!!! We want dreamy, creamy quiche! Not dried out eggs!
      easy quiche in a glass pie pan shot from the side.

      What to serve with this Bacon Quiche Recipe

      Quiche is a very hearty and rich meal (okay fine, you can slash what I said up there about it being healthy ;)

      Because of this, I like to serve it with lighter sides. A simple green salad with your favorite dressing is perfect. Try this Raspberry Avocado Salad or this Green Salad with Feta and Beets. If you’re looking for a different kind of salad, Cilantro Lime Cucumber Salad or even Strawberry Cucumber Salad with Honey Balsamic Vinaigrette would be amazing! Pineapple Spinach Salad is a personal favorite that would be great as well. Doesn’t this just make you want to have Easter breakfast right this second? Yum.

      An assorted fruit tray or fruit salad would also make a nice, light side. For something a touch more fancy, you can never go wrong with Ambrosia Salad or Creamy Pear Jello!

      If you’re looking for something more hearty, you could make some quick and easy Tomato Soup, or try out some easy Roasted Red Potatoes. Check out all my Side Dishes for more veggie ideas!

      How to store Bacon Quiche

      This quiche keeps very well in the fridge for 3-4 days; just make sure it’s covered tightly with plastic wrap. And don’t even think about leaving it out on the counter. It may look like a pie, but all those eggs and bacon aren’t going to stay fresh at room temperature.

      Can you freeze quiche?

      Absolutely! Wait until the quiche is completely cooled, then wrap well in a few layers of plastic wrap and then foil. Even better if you can fit the entire dish into a 2 gallon freezer bag, I love those things.

      overhead shot of breakfast quiche recipe with bacon and spinach.

      Quiche will last in the freezer for about 2-3 months. To reheat, take the dish out of the freezer, remove the foil, remove the plastic wrap, and then tightly put the foil back on to avoid moisture loss. Put in a 350 degree oven and bake for about 30-40 minutes until warmed through.

      One thing to keep in mind with freezing quiche is the add-ins you used. The more vegetables you have, the more moisture content in your quiche, and it is possible that when you reheat the quiche it may get a bit watery. If you know ahead of time you plan to freeze, I suggest you avoid lots of vegetables and stick to the more basic cream, egg, and bacon quiche.

      ham and cheese quiche in a clear glass pie pan with slice missing.

      How to reheat this Bacon Quiche Recipe

      The best way to reheat quiche is in the oven, especially if you’re warming the entire dish. Simply pop the pan (covered tightly with foil) in the oven at 350 for 15-20 minutes or until heated through. If you want to reheat just one slice, a toaster oven works great. It should be done in about 5 minutes, but keep an eye on it so it doesn’t burn.

      You can reheat quiche in the microwave, but be careful not to overcook the eggs and make them rubbery. We want to keep that smooth, creamy texture. The safest bet is to start with one minute at 50% power, then keep adding 30-60 seconds at 50% power until it is warmed through to the temperature you like it.

      slice of basic quiche still in the pie pan.

      Best Quiche Recipe FAQs

      Can I use milk instead of heavy cream for quiche?

      Yes, though I don’t necessarily recommend it. Quiche is a rich, over-the-top breakfast pie. It’s not health food. While you can substitute whole milk for heavy cream, it won’t be quite the same. If you’re looking for a lighter (but still totally delicious) egg-based breakfast, I recommend trying this Cheesy Ham and Broccoli Frittata. 

      Should spinach be cooked before adding to quiche?

      In this quiche recipe, I wilt the spinach over medium heat before adding it. Other quiche recipes put in chopped spinach but don’t wilt it first. It depends on your personal preference and how much spinach you’re adding. Generally, veggies that release a lot of liquid when they cook SHOULD be pre-cooked so that they won’t make your quiche watery (mushrooms, for example). Spinach doesn’t release much liquid, so the choice is yours. 

      What is a quiche without pastry called?

      Many people refer to a quiche without the pastry as a “crustless quiche.” It shouldn’t be called a frittata, because a frittata doesn’t have nearly as much dairy as a quiche does. 

      What is the difference between egg casserole, frittata, and quiche?

      In a traditional quiche, there is less egg and more cream than your average frittata or breakfast casserole. The result is a much smoother and more tender custard-like filling that will make you want to lie down and take a nap on it, it’s so pillowy and soft. The other trademark of a quiche is that it’s baked in a pie crust, a buttery flaky nest for your soft soft pillowy quiche. Ahh it’s so good you guys, I wish you could taste a slice right now!

      How do you make a quiche not soggy?

      Nobody likes a soggy quiche! Make sure that any vegetables you’re including are cooked BEFORE adding to your quiche, so they can release water as they cook and not in your nice flaky delicious breakfast. It’s also important to use heavy cream and whole milk. I know it’s tempting to try to go low-cal with some less fatty dairy, but less fat = more water. This isn’t the recipe to cut corners on. Go full fat and enjoy your slice to the fullest.

      Does crust for quiche need to be pre-baked?

      I don’t. Most of the recipes I researched required a blind bake before adding the egg filling (meaning you bake the crust by itself first.) They say the egg filling makes the crust soggy. I call BS. I tried it both ways and think it’s totally unnecessary. I don’t blind bake an Apple Pie, or even a Chicken Pot Pie, and those fillings are plenty liquidy.

      And that’s a wrap!! Happy 2022 everyone, I hope you see a dreamy creamy quiche in your near future!!

      quiche recipe with spinach and bacon, sliced on parchment paper

      More amazing breakfast/brunch recipes to love!

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      spinach quiche on a plate with a bite taken out
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      Bacon Quiche Recipe

      Quiche is not a breakfast casserole baked in a pie shell, oh no. It is a creamy concoction that is more custard like, with plenty of cheese to boot. This is my favorite basic spinach quiche recipe because it is easy, incredibly flavorful, and hello, bacon. I will show you step-by-step how to make quiche for the perfect brunch!
      Course Breakfast
      Cuisine American, French
      Prep Time 30 minutes
      Cook Time 40 minutes
      Chill time 30 minutes
      Total Time 1 hour 40 minutes
      Servings 12
      Calories 352kcal
      Author The Food Charlatan

      Ingredients

      • 1 single pie crust
      • 10 ounces bacon chopped into 1 inch pieces
      • 2 cups fresh spinach packed and then chopped
      • 4 large eggs
      • 2 large egg yolks* see note
      • 1 & 1/2 cups heavy cream
      • 1 cup whole milk
      • 1 & 1/2 teaspoons kosher salt
      • 3/4 teaspoon black pepper
      • 1/8 teaspoon nutmeg
      • 1/8 teaspoon cayenne pepper this doesn't make it spicy, just adds flavor
      • 1/2 cup Gruyere cheese shredded
      • 1/2 cup Swiss cheese shredded
      • 1/2 cup cheddar cheese shredded
      • fresh parsley to garnish
      • green onions chopped, to garnish

      Instructions

      • This recipe requires a deep pie dish (1 and 1/2 to 2 inches deep). If you want to use a tart pan or a regular pie dish (1.25 inch), see notes for a scaled down recipe!
      • Make the pie crust: I highly recommend making a homemade pie crust for quiche! It seriously makes it next level. But a store bought crust is going to work just fine. You only need one sheet. If you are making my flaky pie crust recipe, see note about eggs. You will have one disc of pie dough leftover that you can tuck in your freezer for the next time you want to make this quiche. Or any pie!
      • Roll out the pie dough and transfer it to your pie pan. Fold the edges under and smooth out the crust with your fingers (just pretend you are working with play dough. You don't want jagged edges because that makes your crust crumbly. Try to get it smooth.) See photos. I have even more tips for rolling out pie dough on my pie crust recipe.
      • Crimp the edges of your pie crust. See photos. Try to make it so that the edge of your crust is sitting on top of the pie pan edge. (This well help keep your crust from falling while it's baking.)
      • Stick the whole pie pan in the freezer if you have room. Freeze for 30 minutes. If not, chill in the fridge for 60 minutes.
      • When you are ready to assemble your quiche, preheat your oven to 425 degrees F. Place a baking sheet on a rack in the lower 1/3 of the oven to preheat as well (or a pizza stone works great too.) Let it preheat for at least 20 minutes and make sure it's at temperature.
      • Meanwhile, cook the bacon. In a large skillet, add 8-10 ounces chopped bacon (8 ounces is half of a 1 pound package. Add in a couple extra slices of bacon if you're feeling extra. I know I'm always feeling extra when it comes to bacon.) I always use scissors to snip the bacon right into the pan.
        Cook the bacon over medium heat for about 8-10 minutes, stirring occasionally, until the bacon is the way you like bacon. I like mine mostly crisp while still being a little flexible.
        Remove to a paper towel lined plate. Drain most of the grease from the pan, leaving behind about a teaspoon.
      • Wilt your spinach. Pack spinach into a 2 cup measuring cup. Push it down with your fist. Chop the spinach into bite size pieces and set aside.
      • When you have drained most of the bacon grease from the pan, return it to the stove over medium heat and add in the chopped spinach. Cook the spinach for 1-2 minutes until it is wilted. Add in a sprinkle of salt if you know what's good for you. Turn off the heat and set aside.
      • Make the egg custard mixture. To a large bowl or stand mixer, add 4 whole eggs and 2 egg yolks. (See note if you made my homemade pie crust).
      • To the eggs, add 1 and 1/2 cups cream**, 1 cup whole milk, 1 and 1/2 teaspoons kosher salt, 3/4 teaspoon black pepper, 1/8 teaspoon nutmeg, and 1/8 teaspoon cayenne pepper. The nutmeg adds a nutty warmth. The cayenne adds great flavor but no heat.
      • Grate the cheese. You need a 1/2 cup each of Gruyere, Swiss, and Cheddar for this recipe, but 1 and 1/2 cups of literally any cheese that sounds good to you can be substituted.
      • Assemble the quiche. Get your pie crust out the the freezer or fridge. Sprinkle 1/2 cup Swiss cheese on the bottom of the pie. Sprinkle all the bacon on top. Cover the bacon with cheddar cheese. Spread the spinach evenly over the cheddar. Top the spinach with 1/2 cup Gruyere.
        Give the egg mixture one last stir to distribute the spices, then pour it all over the cheese.
      • Place the quiche on the hot pan or pizza stone that you have preheated to 425 F in the oven. The rack you bake the quiche on should be in the lower 1/3 of the oven, to help brown the crust. Bake at 425 for 15 minutes.
      • Meanwhile, make a pie crust shield. Get a square of aluminum foil a little bigger than the size of your pie. Fold it in half, then in half again so that it’s in quarters. Then use scissors to cut out the middle section. When you open it, you will have a square of foil with a circle cut out from the center.
      • After baking for 15 minutes, turn the oven temperature down to 375. Take the quiche out of the oven and quickly shut the door. The crust should be lightly browned. Place your tin pie shield over the edges of your crust and mold it around the edges a bit so it doesn't burn.
        Don't forget to lower the temperature. Place the quiche back in the oven (still on the pan or pizza stone) and bake at 375 for another 35-45 minutes.
        You will know the quiche is done when the top is lightly browned. Don't over bake! The center of the quiche will still be a little jiggly!! (But not sloshy. Give it a shake.) A slightly loose center is how you get a creamy and silky quiche! You want the edges of the quiche to be fairly firm; the 2 inches of the quiche closest to the crust should be set and not jiggly. When you insert a sharp knife into the center edge of the quiche, it should come out dry.
      • Let the quiche cool on a wire rack for about 20 minutes to continue setting.
      • Serve the quiche warm with chopped parsley and sliced green onions. Quiche is also delicious served room temperature, making it nice for potlucks!

      Notes

      *If you made my homemade pie crust you are going to have half a beaten egg leftover. You can use this half egg in place of one egg yolk in the quiche filling.
      ** Cream is a dairy product sold near the milk. Sometimes it’s called whipping cream, ultra heavy cream, etc. (This differentiates fat content) Any type will work for this recipe!
      No deep dish? If all you have is a standard pie pan (1 and 1/4 inch deep), use the following measurements. 
      • 8 ounces bacon
      • 1 and 1/2 cups spinach, packed
      • 3 eggs + 2 yolks
      • 1 and 1/2 cups cream
      • 3/4 cup milk
      • 1 and 1/4 teaspoon kosher salt
      • 1/2 teaspoon pepper
      • large pinch nutmeg
      • large pinch cayenne pepper
      • 1/3 cup Gruyere
      • 1/3 cup Swiss
      • 1/3 cup Cheddar
      Bake the pie for 15 minutes at 425 as directed, then lower the temp to 375 and bake for another 30-40 minutes until set on the edges. 

      Nutrition

      Serving: 1slice | Calories: 352kcal | Carbohydrates: 10g | Protein: 11g | Fat: 30g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 163mg | Sodium: 579mg | Potassium: 169mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1223IU | Vitamin C: 2mg | Calcium: 190mg | Iron: 1mg

      Homemade Smash Burgers (Cast Iron Burgers)

      This smash burger recipe is your favorite, even if you don’t know it yet. This method for a cast iron skillet burger is the secret to crispy, craggy hamburger edges and a seriously juicy center. It’s so simple. You will never go back! Make it for 4th of July! Originally published June 28, 2017. Eric…

      This smash burger recipe is your favorite, even if you don’t know it yet. This method for a cast iron skillet burger is the secret to crispy, craggy hamburger edges and a seriously juicy center. It’s so simple. You will never go back! Make it for 4th of July! Originally published June 28, 2017.

      juicy homemade burgers.
      Table of Contents
      1. The Best Smash Burger Recipe
      2. Homemade Smash Burger Ingredients
      3. Best meat for Smash Burgers
      4. How to make Smash Burgers
      5. What temperature do you cook Smash Burgers?
      6. Smash Burgers Recipe variations
      7. Smash Burger Recipe tips
      8. Other great ground beef ideas – including more hamburgers!
      9. Smashed Burger Recipe Recipe
      10. More recipes you are going to love!

      Eric looked in the fridge the other day and said, “I’m not going to tell you how many tubs of sour cream are in our fridge right now.”

      So I counted…5. Five sour creams. And one of them was a huge 3 pound tub from Costco. Sour cream is the thing at the store that I’m always like, “Hm, do we have any sour cream at home? Probably not.” And then I add it to the cart. (Five times.)

      a homemade burger shot from close up.

      The reason I bought the huge one from Costco was because of Taco Tuesday. A few weeks ago I read an article on Kitchn called “5 Rules for Hosting a Crappy Dinner Party (and Seeing Your Friends More Often.)” Basically the idea is to stop worrying so much about fancy food and clean houses and focus on just hanging out. Somebody mentioned in the comments that they have a standing Taco Tuesday at their house. So we are trying it out! It’s been a lot of fun and hasn’t been too overwhelming. (Read: no cleaning allowed.) But apparently people don’t eat sour cream like I do, so we still have 4 unopened tubs of sour cream.

      But I don’t have a taco recipe for you today. (In fact for Taco Tuesday my rule is NO SPECIAL RECIPES. Just regular ol tacos. Less stress.)

      The Best Smash Burger Recipe

      close up of a burger, burgers with melted cheese in the background.

      Today we are talking SMASHBURGERS. Look at this beauty. Have you had one? Of course you have. You may not have known it. But probably any burger that you have eaten and thought to yourself, “That was exceptional,” it was made using this method. They are incredibly juicy, not too thick, and have perfectly crispy edges that are the star of the show. You get this effect by throwing some 80% ground beef on a hot pan, sprinkling with salt,  and smashing the heck out of it.

      close up of a hand holding a juicy homemade burger.

      Two years ago my mother-in-law came to visit and told me that she wanted to try a new hamburger recipe for dinner. She smashed up these cast iron skillet burgers and I’m not kidding you, we have never gone back. Every burger that has come from my kitchen since that day has been a smash burger.

      Homemade Smash Burger Ingredients

      This isn’t meatloaf. You don’t need a bunch of seasonings to get a great burger.  Salt is all you need. Variations & substitutions include . . . nothing. Burgers are great because beef is great. Ron Swanson from Parks and Rec says it best: “It’s a hamburger made out of meat, on a bun, with nothing. Add ketchup if you want, I couldn’t care less.” In other words:

      • 1 pound 80% ground beef. Not 95%. Not 90%. 80 PERCENT!!
      • Vegetable oil. To brush the pan!
      • Salt. Kosher salt is what you want. 
      • American cheese. Don’t be an American cheese hater, see more below!
      • Soft buns. Not too big!
      • Mayonnaise. LOTS. not optional.

      (quantities listed in the recipe below!)

      BEEF. Salt. Mayonnaise. People. Subtract nothing from the above! 

      Toppings for Cast Iron Burgers

      If you want, you’re allowed to add toppings. 

      • pickles
      • lettuce
      • tomatoes
      • onions
      • mustard
      • ketchup
      • BBQ sauce
      • bacon
      • avocado
      • blue cheese
      • pepperoncinis  . . . anyone? Pepperoncinis? I freaking love pepperoncinis

      Best meat for Smash Burgers

      You are going to buy 80% ground beef. That’s 20% FAT, my friends. Fat is flavor. Say it with me now: Fat=flavor. Don’t you forget it.

      Did I mention you need mayonnaise? I didn’t say you might want some; I said you NEED IT. (again: “add ketchup if you want, I couldn’t care less.”)

      How to make Smash Burgers

      The basics at a glance. (Pro tips below! More instructions included in the recipe)

      • Put a cast iron skillet on your grill or stove.
      • Drop a chunk of ground beef directly onto the skillet.
      • Salt the meat. Salt is your friend. 
      • Smash the meat, obviously. I feel like this is an 80’s song. Smash it, smash it real good!
      • Smell the frying beef and drool. Have wipes on hand.

      What temperature do you cook Smash Burgers?

      Ground beef needs to be cooked to about 160 degrees. But I never use a meat thermometer to check smash burgers. They are smashed thin enough that if the outer edge is crispy and browned, you can rest assured that the inside is cooked perfectly. Just like cooking Skirt Steak for Carne Asada. 

      The heating surface for burgers should be about 400-425 degrees F. Wet your fingers and sprinkle a bit of water on the greasy surface. It should sizzle and pop. A cast iron skillet or griddle is what you want. All the fat drips into the fire if you put it directly on a grill, and remember what fat is? So instead we are cooking the meat in its own juices, which is the secret to getting those delightfully crispy edges. 

      You can cook this in a skillet on your stovetop, but I actually like to cook it on the grill so that I don’t heat up the whole kitchen. Like this:

      cast iron skillet on a grill.

      I have a flat griddle, but I’m thinking of buying this one from Lodge. It is nice and big so you could fit a bunch of burgers at once, and it has raised edges so all the fat doesn’t drip into the grill. It would be great for making bacon when camping too, I’m always starting grease fires with a flat griddle.

      Smash Burgers Recipe variations

      How do you smash a burger without a smasher?

      Yes, you need something to smash the burgers with and, yes, a grill press is best. Here’s one for sale that is similar to the one I have pictured here, but here’s the kind I wish I had; it’s round and the perfect shape for a burger. You can see that some of the burgers I made today are a bit oval. 

      But, hey, no press, no problem! A heavy spatula will do.

      Smashburgers before the smashing.

      Can you make Smash Burgers on an electric griddle?

      Yes, as long as you keep plenty of fat on the griddle surface. Electric griddles aren’t going to have quite as much heating power, but they will do in a pinch.

      burgers, with and without cheese, in a cast iron skillet.

      Smash Burger Recipe tips

      American cheese melts better than cheddar cheese. Don’t turn your nose up at me. It is the best. (Read this article if you’re not convinced.) I got mine from the deli at the grocery store. (My friend Tawna told me the other day that she’s never gotten anything from the deli. NEVER. This is crazy, right? Or do I just go to the deli a lot.)

      Get yourself some nice soft buns. Not too big.

      close up shot of a hand holding a burger.

      What is the secret to juicy hamburgers?

      The less you mess with the meat, the better. You want really loose ground beef. The more you mold it, the more packed it will become. (No bueno.) Don’t round off those edges; craggy, crispy edges are what you’re going for.

      Cast iron burger getting smashed.
      burgers about to be smashed in a cast iron skillet.

      I think that’s about it. It really is simple. If you are grilling for 4th of July next week you seriously have to try out this smash burger recipe! If you don’t have any cast iron, now is the time. It’s a game changer!

      Update: The day after I published this recipe my cousin Alice texted me…”Karen, I read your post about the sour cream. I went to the fridge and counted how many open jars of pickles I have. 6.” HA!

      Other great ground beef ideas – including more hamburgers!

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      How To Make Smash Burgers (Basically Your New Favorite Hamburger) from The Food Charlatan
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      Smashed Burger Recipe

      The smash burger method is the secret to crispy, craggy burger edges and a seriously juicy center. It’s so simple. You will never go back!
      Course Main Course
      Cuisine American
      Prep Time 10 minutes
      Cook Time 5 minutes
      Total Time 15 minutes
      Servings 4 Servings
      Calories 617kcal
      Author The Food Charlatan

      Ingredients

      • 1 pound 80% ground beef
      • vegetable oil to brush the pan
      • salt
      • 8 slices American cheese
      • 4 buns not too big
      • mayonnaise. LOTS. not optional.

      Topping ideas::

      • ketchup
      • mustard
      • lettuce
      • tomato
      • onions
      • pickles

      Instructions

      •  Place a cast iron skillet or griddle on your grill. Turn the grill to high heat and close the lid. Let it heat up for several minutes, until it is very hot. (You can also make these on the stovetop; set your skillet over medium-high heat.)
      • Brush the skillet with vegetable oil.
      • Take 1/4 pound of ground beef straight from the package. Loosely shape it into a ball if you need to (depending on the shape of the ground beef you bought, you may not even need to do any shaping. If it came from the store in a nice tall mound, you might just need to grab a hunk.) Do NOT pack. 
      • Place the ball of meat on the oiled skillet. Work in batches if you need to; I can fit 2 at a time on my skillet. (Need to get myself a griddle!)
      • Smash the burger with a metal spatula or a grill press. You want your 1/4 pound burger to be about 4 inches across.
      • Season with a generous amount of salt. Salt is your friend. Add some pepper if you want, but not necessary. 
      • Close the lid of your grill (no need to cover if you’re on the stovetop.) Let cook undisturbed for about 2 minutes, until the outer edges are brown.
      • Flip the burger, season with more salt, and place two slices of American cheese on the burger. Cook until the cheese droops, about 1 more minute. This is for medium rare. Remove from the skillet.
      • Serve with a soft warm bun, lots of mayonnaise, and whatever over toppings you want. You really can’t go wrong. You could even get crazy and stack 2 patties together for a double decker. (2 thin patties is way better than 1 too-thick patty.)

      Nutrition

      Serving: 1burger | Calories: 617kcal | Carbohydrates: 34g | Protein: 32g | Fat: 38g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 13g | Trans Fat: 2g | Cholesterol: 123mg | Sodium: 1070mg | Potassium: 362mg | Fiber: 1g | Sugar: 5g | Vitamin A: 397IU | Calcium: 466mg | Iron: 13mg

      More recipes you are going to love!

      Lasagna Soup to end them all

      Lasagna Soup has all those Lasagna-flavors you love, but way less work! This easy “cheater” lasagna recipe is served in a perfect steaming bowl with TONS of flavor. I adapted my favorite Bolognese Sauce recipe to be a soup, then we add curly lasagna noodles and mounds of herby ricotta swirls into your bowl. It’s…

      Lasagna Soup has all those Lasagna-flavors you love, but way less work! This easy “cheater” lasagna recipe is served in a perfect steaming bowl with TONS of flavor. I adapted my favorite Bolognese Sauce recipe to be a soup, then we add curly lasagna noodles and mounds of herby ricotta swirls into your bowl. It’s heaven! You can even make it in the slow cooker. Eat it with some crusty Breadsticks! Originally published January 4, 2012.

      pot filled with the marina broth, lasagna noodles, and cheesy topping of lasagna soup.
      Table of Contents
      1. What is lasagna soup?
      2. Lasagna soup recipe ingredients
      3. How to make lasagna soup
      4. What to serve with easy lasagna soup
      5. How long does slow cooker lasagna soup last in the fridge?
      6. Can you freeze lasagna soup
      7. Lasagna soup frequently asked questions
      8. More cozy soups you’ll love
      9. Lasagna soup from yesteryear
      10. Lasagna Soup Recipe

      My daughter Charlotte turned 13 this year, which is stupid and weird and glorious all at once. (Can any advancing parents relate to this roller coaster, ha). We got her tickets to see Wicked in San Francisco, and decided to make a day of it. This meant playing hookie from school on a random Wednesday, which I feel is good for the soul anyway.

      Three women outside Orpheum theater in San Francisco, girl hanging off cable car.

      I mean, learning how to swing from a cable car has got to be a more valuable for her than history and math, right?

      We stopped at one of my all time favorite restaurants, Pazzia, a little Italian place that Eric and I found years ago on a recommendation from my friend Dorothy at Crazy for Crust. The Italian owner is always bustling around checking in on everyone. Its super homey, and the food is just unbelievable. Look at this Coccoli appetizer: those are fried dough balls with prosciutto and Stracchino cheese.

      Mom and daughter eating food at a restaurant.

      Their lasagna is one of the best things I have ever put in my mouth, and was a huge inspiration for me when I was developing my ultimate Lasagna recipe last year. As I sat blissfully eating in the restaurant yesterday, I found a piece of carrot, and was so pleased. Carrot is not a typical ingredient in Americanized Lasagna, but is definitely found in my recipe. And it’s definitely found in today’s soup!

      metal ladle with a large scoop of lasagna soup.

      What is lasagna soup?

      This soup is one of my favorites, ever. It’s exactly what it sounds like. All the components of lasagna, turned into a rich and creamy soup.

      The thing that sets my Lasagna apart is the Bolognese Sauce, which takes quite a while to make, which is why people are always cheating on Lasagna and using marinara. I get it, I get it, but good things come to those who wait.

      The good news is, we don’t have to wait as long for this soup. I basically took my recipe for Bolognese sauce and soup-ified it, then added lasagna noodles and a ricotta topping. I mean, I’m happy to eat this sauce all over some pasta, why not eat a version of it in a bowl? It was a good choice. I mean, how many times do I have to say ricotta swirls?

      metal spoon dipping into lasagna soup filled with noodles and cheesy topping.

      Rich, creamy bolognese combined with broth, perfectly cooked noodles, a dollop of creamy ricotta goodness, and loads of mozzarella. And, the best part, it’s done in just about 45 minutes, which is definitely an upgrade from the hours long Bolognese-to-Lasagna process.

      Annoyingly, it is not made in one pot, because I insist on cooking the lasagna noodles separately. They just get too mushy if you add the dry noodles straight to the soup. If you are really short on time, I do include instructions for this method, but just know that your leftovers will be kind of soggy-sad.

      I even included a slow cooker version, if you are rolling with the crock pot these days. You still have to start on the stove, but it’s a great way to front load your day if you know you’ve got a busy afternoon.

      ceramic bowl on counter filled to the top with homemade easy lasagna soup.

      Lasagna soup recipe ingredients

      This is just an overview, full ingredient amounts and instructions are located in the recipe card, so be sure to take a look below!

      • oil
      • onion
      • celery
      • carrots
      • spices
      • fresh rosemary
      • garlic
      • lasagna noodles
      • Italian sausage
      • white wine
      • cream
      • tomato paste
      • crushed tomatoes chicken broth
      • balsamic vinegar
      • Ricotta
      • parmesan

      How to make lasagna soup

      Start out by roughly chopping your veggies, then dumping them in the food processor.

      top chopped onion, celery, and carrot on cutting board, bottom all in food processor.

      Pulse until they are finely minced. There are always a couple pieces that refuse to be chopped, the problem child, you know. You don’t want to just keep blending, or it will end up pulverized, and we are looking for a mince. Just take out the naughty pieces and chop them by hand.

      top, veggies pulverized in food processor, bottom small bowl filled with spices.

      Start sauteing the veggies in a soup pot, and add all your spices. The fennel is optional, especially since there is already some in the sausage we are using. But I love the stuff. Let this cook for a few minutes.

      top, removing rosemary leaves from stalk, bottom chopped rosemary and garlic on cutting board.

      Meanwhile, prep your rosemary and garlic. I love to use fresh rosemary in this soup, it brings such an amazing aromatic flavor. Let that saute for a minute…

      top, sautéing veggies in large pot, bottom adding mild italian sausage.

      Then add in the sausage. Once that is cooked and crumbled, add in the cream. YES, CREAM!

      top pouring cream into the veggie mixture, bottom adding wine to mixture in pot.

      The wine, then the tomato paste. Don’t hate me for my cooking wine, just use the wine you like best, I don’t keep wine in the house so this works for me :)

      top, adding tomato paste to veggie mixture, bottom paste all stirred in.

      This is where the magic happens. Most lasagna soups don’t have these ingredients (cream, wine), this tastes more like a Bolognese sauce. But I love to make my lasagna with Bolognese sauce, so that’s why I added it here!

      a hand pouring crushed tomatoes from a can into the soup pot.

      Finally, add in the crushed tomatoes, water and chicken bouillon base, and balsamic vinegar for a little extra punch of flavor.

      That’s it for the soup. Boil your noodles separately if you hate soggy noodles! I hate soggy noodles more than I hate those shopping carts with a wonky wheel (you know the ones). More than I hate drying off with a damp towel. More than I hate a crisply sharp pencil with no eraser. So it’s worth it to me to boil the noodles separately. If you are in a rush, just toss the dry noodles into the soup with an extra cup of water and keep simmering an extra 25-30 minutes or so, and call me the next day when you are eating soggy leftovers for lunch so that I can mock you.

      ricotta cheese, parmesan cheese, salt, and pepper in a glass mixing bowl.

      Now for the best garnish known to mankind: ricotta + parmesan + salt and pepper. I could eat this stuff with a spoon, for days!

      top view of a large pot filled with homemade lasagna soup.

      And that’s it my friends. A pot of goodness just for you.

      What to serve with easy lasagna soup

      This soup is rich and hearty, so something light like a salad, other vegetables, or even fruit is a good way to round out the meal. But, I’m also NOT going to say no to some delicious bread to dip in! Here are some lovely sides that will pair nicely.

      zoomed in view showing the details of lasagna noodles, ricotta topping, and basil garnish.

      How long does slow cooker lasagna soup last in the fridge?

      Any leftover lasagna soup can be kept in the fridge for a good 5-6 days. Wait for the soup to cool, then transfer to an airtight container. I like to store the noodles, soup, ricotta mixture, and mozzarella all in separate containers.

      To reheat the entire amount, add all the soup back into a large pot on the stove over medium heat until hot and serve over noodles in a bowl. For single serving, spoon the soup and noodles into a bowl and cook in the microwave, stirring every minute, until hot. Add your toppings and you’re ready to eat!

      lasagna soup in a ceramic bowl with a soup spoon placed in it.

      Can you freeze lasagna soup

      Lasagna soup freezes well! While technically there’s nothing wrong with freezing it all mixed up (other than soggy noodles…) I prefer to freeze the different parts of the soup separately. Cooked pasta generally holds up to the freezing/thawing process better with no sauce or broth on it, so place any cooled, cooked noodles in a ziplock freezer bag. You can put parchment paper between layers if you’re worried about them sticking. The soup, ricotta mixture, and even the mozzarella can all be frozen in their own separate freezer ziplock bag. Make sure with each bag to squeeze out as much air as possible, seal, and then place in the freezer. The bags will be good there for about 2-3 months.

      To thaw, place all the bags in the refrigerator overnight or on the counter for a few hours. If you are reheating a large portion, add the soup to a pot and cook over medium heat until hot, then pour over noodles in a bowl. For an individual portion, add soup and noodles to a bowl and cook in the microwave for 2-3 minutes, stirring every minute. Add as much ricotta and mozzarella as you like, and you’re all set.

      pot og lasagna soup sitting on a counter with extra basil and chili flakes next to it.

      Lasagna soup frequently asked questions

      Who made lasagna?

      We have the Italians, and especially early Italian-American immigrants, to thank for the deliciousness we know today as Lasagna (THANKS GUYS!) If you want a fascinating read, I recommend Ian MacAllen’s book “Red Sauce: How Italian Food Became American”. It gives the background on Italian food in the U.S. and discusses how specific dishes (like lasagna) arrived to their current form here.

      Where did lasagna soup originate?

      It’s hard to say for sure! The same author mentioned above believes we can thank a hotel restaurant, specifically the Windsor Lounge at the Palmer House Hilton in Chicago, for the original idea in the 1990s. Not too long after that, Campbell Soup published a version of the recipe and it really took off from there! Soon many versions started to pop up on the internet (including on my site in 2012) as food blogs got more popular in the 2010s. It’s pretty ubiquitous now!

      can you use oven ready noodles in lasagna soup?

      Yes, you can! Just boil them for less time, probably only a couple minutes. I prefer to use regular lasagna noodles because I like the curly edges. But really any kind of noodle you prefer or have on hand will work, including oven ready lasagna noodles. You just need to make sure that whatever you use, they get cooked to al dente, don’t overdo it.

      What wine goes with lasagna soup?

      I’m not the best person to advise you on this since I don’t drink. But a quick google search tells me a red wine with high acidity, Pinot Noir or Sangiovese could pair well. Take that with a grain of salt, and rely on what you think would balance out the very hearty, earthy flavor of the soup.

      metal spoon holding a scoop of marinara broth and part of a noodle from lasagna soup.

      More cozy soups you’ll love

      Soup is the perfect answer to chilly nights, feeling under the weather, rainy days, or anytime you want to feel like your food is giving you a big ol’ comfort hug. These soups are some of my favorites, and hit the spot every time!

      ceramic bowl filled with cozy lasagna soup and creamy ricotta cheese topping.

      Lasagna soup from yesteryear

      Okay guys are you ready for 2012 Karen?? I posted a version of this recipe back in the day, when I had a point and shoot camera and apparently used brown cardstock paper as my photo backdrop??? I’m dying over here 😳🤣 Below is my story from back when I was 24 years old, with a brand new baby marriage, a baby Charlotte, and a baby lil blog I had just started months earlier:

      Sometimes I wish I had a house elf.  Or heck I’d even take a mere dish-elf.  It’s kind of pathetic that I’m wishing for this and not world peace or something, especially since all I do is stay home every day.  It’s not like I don’t have time for dishes.  I just hate them.  Hate them with the fire of a thousand suns.

      This really is a problem for me, since I cook constantly. Almost every day Eric walks in the door after work and I say, I’m making dinner.  Sorry about the mess. Then he proceeds to clean it up.  After being at work for 9 hours.  The man truly is a saint.  Or maybe he’s part house elf.

      Seriously though.  I’m kind of like a tornado in the kitchen. I leave destruction in my wake. Eric is like disaster cleanup.  He comes in and saves the day.  Maybe I should get him one of those Helping Hands t-shirts.  It would probably be more appropriate than wearing an apron.

      A friend of mine revealed to me the secret of the oven.  If you have a sink full of dishes and company coming, stick them in the oven to get them out of the way.  Why didn’t I think of that?  Genius.  Then she told me about the time she used this trick just before a potluck at her house. One guest arrived and said, My casserole needs to keep warm.  Do you mind if I stick it in your oven?

      The lesson here?  It’s for you people: don’t ask to use my oven when you come over, unless you are part house elf.

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      pot filled with the marina broth, lasagna noodles, and cheesy topping of lasagna soup.
      Print

      Lasagna Soup

      Lasagna Soup has all those Lasagna-flavors you love, but way less work! This easy "cheater" lasagna recipe is served in a perfect steaming bowl with TONS of flavor. I adapted my favorite Bolognese Sauce recipe to be a soup, then we add curly lasagna noodles and mounds of herby ricotta swirls into your bowl. It's heaven! You can even make it in the slow cooker. Eat it with some crusty Breadsticks! Originally published January 4, 2012.
      Course Main Course
      Cuisine American, Italian
      Prep Time 15 minutes
      Cook Time 30 minutes
      Total Time 45 minutes
      Servings 10
      Calories 517kcal
      Author The Food Charlatan

      Ingredients

      For the soup:

      • 2 tablespoons olive oil
      • 1 large onion chopped
      • 2 stalks celery (about 1 cup chopped)
      • 2 large carrots chopped
      • 2 teaspoons kosher salt or sea salt
      • 1 tablespoon Italian seasoning
      • 1/4 teaspoon fresh black pepper
      • 1/4 teaspoon crushed red pepper
      • 1/2 teaspoon fennel seed crushed, optional
      • 5 sprigs fresh rosemary chopped, or 1 teaspoon dried rosemary
      • 6 cloves garlic smashed and minced
      • 1 pound mild Italian sausage bulk, not links
      • 1 cup white wine
      • 1 cup cream
      • 1 (6-ounce can) tomato paste
      • 1 (28-ounce can) crushed tomatoes I like Cento brand
      • 8 cups water
      • 2 tablespoons chicken bouillon base I like Better Than Bouillon brand OR Zoup brand
      • 2 tablespoons balsamic vinegar

      For the noodles:

      • 9 lasagna noodles to be boiled separately
      • water and salt to boil the lasagna noodles

      For the ricotta topping:

      • 1 pound ricotta cheese
      • 1 cup parmesan cheese grated
      • 1/2 teaspoon kosher salt or sea salt (if using table salt, add less)
      • 1/4 teaspoon black pepper

      Additional toppings:

      • parmesan cheese grated
      • mozzarella cheese shredded
      • fresh basil

      Instructions

      • Prep your veggies: Use a food processor to quickly mince your onions, celery, and carrots. Chop 1 onion into quarters, peel 2 large carrots and lop off the ends, and cut 2 stalks of celery into a few pieces.
      • Add it all to a food processor. Pulse in short bursts until the veggies are uniformly chopped. There will always be a couple pieces that refuse to be chopped, pull them out and use your knife to finish the job. The reason I like to use a food processor is because we want these veggies chopped very small.
      • If you don't have a food processor, chop the onion, carrots, and veggies by hand into a fairly small mince.
      • Make the soup: Heat a large (6 quart) soup pot over medium heat. When it's hot, add 2 tablespoons oil and swirl to coat the bottom of the pan. Add the onions, celery, and carrots.
      • Season the veggies with 2 teaspoons kosher salt (or sea salt). Add 1 tablespoon Italian seasoning, 1/4 teaspoon black pepper, 1/4 teaspoon crushed red pepper.
      • If you love fennel (it's optional), add 1/2 teaspoon fennel seed to a ziplock bag and crush it with a rolling pin. Add to the veggies.
      • Let the veggies saute on medium heat with the spices for about 5 minutes, until the onions are tender.
      • Rosemary and garlic. Meanwhile, remove the rosemary from the stems. Finely chop all the spindly leaves. You need about 1 tablespoon. Smash and mince 6 cloves of garlic. Add the rosemary and garlic to the pot with the veggies. If it's starting to stick and look dry, add a little extra oil. Saute for 1 minute, until fragrant.
      • Immediately add 1 pound mild Italian sausage. Saute for another 6-8 minutes until the sausage is fully cooked, breaking it up with a spoon.
      • Reduce wine: Add 1 cup white wine (I use cooking wine), 1 cup cream (sometimes labeled heavy cream or whipping cream), and the 6-ounce can tomato paste. Stir it all together and turn the heat to medium high to bring to a simmer. Once simmering, turn the heat back down to medium, or wherever it needs to be to maintain a low bubble. Let cook, stirring occasionally for about 5 minutes, until the liquid has reduced and the mixture is thick.
      • Add a 28-ounce can of crushed tomatoes, 8 cups of water, 2 tablespoons chicken bouillon base, and 2 tablespoons balsamic vinegar to the pot. Bring to a boil over high heat, then reduce the heat to medium or medium low to maintain a simmer. Simmer for 20 minutes.
      • Make the ricotta topping: In a medium bowl, add 1 pound ricotta cheese, 1 cup grated parmesan cheese, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Stir it all together. Set aside until you're ready to serve.
      • Boil the lasagna noodles.* Bring a separate pot of water to a rolling boil, and add 1 tablespoon kosher salt. Add 9 lasagna noodles. Cook, stirring, according to package instructions, usually it's about 8-12 minutes. Do NOT overcook. You want these noodles very al dente, since they will be sitting in soup and will keep absorbing liquid. We don't want them soggy. When they are done cooking, drain the water and drizzle the noodles with oil. Set aside until you are ready to serve.
      • Serve the soup. Add 1 or 2 cooked lasagna noodles to a bowl. Ladle the soup over the noodles. Top with a healthy scoop of the ricotta mixture. Healthy, I say! Sprinkle with mozzarella and/or parmesan cheese. Garnish with basil. Devour with crusty French bread, Garlic Bread, or Breadsticks!
      • Storage: Store the noodles separate from the soup. Keep noodles and soup covered in the fridge for up to 5-7 days; follow your nose.
      • Freezer: To freeze leftovers, place any cooled, cooked noodles in a ziplock freezer bag. You can put parchment paper between layers if you're worried about them sticking. The soup, ricotta mixture, and even the mozzarella can all be frozen in their own separate freezer ziplock bag. Make sure with each bag to squeeze out as much air as possible, seal, and then place in the freezer. The bags will be good there for about 2-3 months. See post for thawing tips.

      Slow Cooker Lasagna Soup

      • Follow the instructions as written, up through reducing the wine, cream, and tomato paste for 5 minutes. Once this mixture is reduced and like a paste, add it to a crock pot.
      • Add a 28-ounce can of crushed tomatoes, 8 cups of water, 2 tablespoons chicken bouillon base, and 2 tablespoons balsamic vinegar. Stir. Place the lid on the crock pot and cook on high for 2-3 hours, or on low for 4-8 hours.
      • Follow the recipe instructions for boiling the noodles and making the ricotta mixture. (If you really don't want to boil the noodles separate, add them to the crock pot and cook an extra 1-2 hours, until al dente.)
      • Serve the soup. Add 1 or 2 cooked lasagna noodles to a bowl. Ladle the soup over the noodles. Top with a healthy scoop of the ricotta mixture. Sprinkle with mozzarella and/or parmesan cheese. Garnish with basil. Devour with crusty French bread, Garlic Bread, or Breadsticks!

      Notes

      *Boiling noodles: Listen, I know it’s super annoying to boil the noodles separately. Can’t you just toss the dry noodles into the soup? Yes, you totally can! Add an extra cup of water so the soup doesn’t get too thick. Just know that your noodles could end up overcooked, and any leftovers will definitely be soggy. I am perhaps a little fussy about this, haha. I prefer to serve and store the noodles separate, but you do you bro. Don’t let some food blogger tell you what to do. 

      Nutrition

      Calories: 517kcal | Carbohydrates: 27g | Protein: 20g | Fat: 35g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Cholesterol: 91mg | Sodium: 1389mg | Potassium: 382mg | Fiber: 2g | Sugar: 4g | Vitamin A: 3099IU | Vitamin C: 4mg | Calcium: 277mg | Iron: 2mg

      How to Cut an Onion

      Who wants to spend all day weeping over their cutting board?? Cutting an onion doesn’t have to be torture. I’m going to show you how a real deal (charlatan) chef does it, with all the best tricks to keep the tears away. The next time you make Pico de Gallo, French Onion Dip, or Spaghetti,…

      Who wants to spend all day weeping over their cutting board?? Cutting an onion doesn’t have to be torture. I’m going to show you how a real deal (charlatan) chef does it, with all the best tricks to keep the tears away. The next time you make Pico de Gallo, French Onion Dip, or Spaghetti, you’ll impress yourself with how quickly you get this done!

      red, white, and yellow onions stacked in a basket on the wall with dried thyme hanging next to it.
      Table of Contents
      1. Onion chopping, maybe the wrong way
      2. It’s my party and I’ll cry if I want to
      3. Other ways to reduce the tears:
      4. You need a SHARP knife
      5. How to cut an onion: 2002 AOL method
      6. How to cut an onion: Chef-sies method
      7. How to slice an onion
      8. Storing onions
      9. FAQs about how to cut an onion
      10. Recipes starring onions!
      11. How to Cut an Onion Recipe

      The fact that I ever cut onions is a testament to how obsessed I am with only eating delicious food. Because cutting onions IS THE FREAKING WORST.

      Can I get an amen? The time, the chopping, the TEARS for days and days. I’m not just a watery-eyes and maybe a sniffle onion-cryer. I am a bust-out-the handkerchief-and-slide-to-the-floor-sobbing-onion-cryer.

      (Side note, my best friend Sarah told me recently that her husband keeps a handkerchief in his pocket at all times. White ones. That are pristinely folded. We were both going on about how there is no way we could be handkerchief people; one blow and that thing is a GONER. We are not the delicate ladies of the Regency Era, quietly passing back a man’s handkerchief after we wipe away a tear. I single handedly keep the Kleenex company in business I think.)

      wooden bowl filled with different onions, on a countertop next to a knife.

      What I’m trying to say is, my sinuses are not cut out for onion cuttin’. But I still get it done at least 3-4 times a week, because just like every best baking project starts with butter, almost every decent dinner (across cultures) starts with an onion. So it’s best to learn the tips and tricks that work for you, because going without is just not an option!

      If you’re already totally satisfied with your onion cutting abilities, send this post to someone you’ve been judging for cutting onions poorly. (That person might be me, my email is karen at thefoodcharlatan.com)

      Onion chopping, maybe the wrong way

      I have a secret and it’s coming out: I don’t cut onions like The Bear, I don’t cut them like Gordon Ramsey, and I don’t cut them like any other video or tutorial I have found. Kind of like how I learned to type on AOL instant messenger back in 2001 instead of in a proper keyboard class. My hunt-and-peck is still the fastest smoking gun in the west. No regrets.

      I’m showing you two methods of cutting today, my AOL version, and the chef-sies version, so you can figure out what works best for you.

      But first: a word about THE TEARS.

      It’s my party and I’ll cry if I want to

      The reason that onions hurt your eyes so much is actually an onion self-defense mechanism. (Can anyone else hear the Toby Spiderman saying this? Ahh 2002, good times.) When the cell walls of an onion are bitten by a hungry little creature, amino acids meet up with enzymes and create sulfuric acid. This is great news for the onion, because hungry little creatures don’t like acid, and bad news for you, because now you have ACID wafting into your eyes!! Gah! What to do??

      The answer: GOGGLES.

      woman wearing swim goggles in a kitchen.

      It’s onion time.

      Do they look ridiculous? Yes. Do they leave raccoon marks on your face for hours after? Yes. Are they a better alternative to crying so hard that you cut your fingers off? YES.

      They sell special “onion goggles” for $16 that are 100% ineffective. They have foam around the edges, which is porous, meaning that the acid we mentioned earlier goes right through. Swim goggles are better because they seal to your face, meaning the acid literally can’t get through to your eyes.

      Other ways to reduce the tears:

      • If you don’t have goggles, and the fumes are hitting your eyes, run your wrists under cold water at the sink for a few moments. My mom taught me this trick and it works EVERY time, do not knock it! It doesn’t solve the problem, but treats the symptom nicely.
      • Wear contacts. They block your eyes perfectly from the acid fumes. (this is not helpful for me since I don’t wear contacts, but if you do, just know your poor vision has a culinary perk!!)
      • Put the onions in the fridge for a couple hours, cold onions emit fewer fumes. It’s better not to make the fridge their permanent home, because the humid environment can turn them mushy (a cool, dark, dry place is preferable). I would literally never remember to do this 😂
      • Turn on a fan or open your window, because the movement of the air blows away the irritating acid.
      • Soak a cut-in-half onion in a bowl of ice water so the acid flows into the water.

      But honestly, these are all paltry seconds. For me it’s onion goggles forever.

      One more recommendation: use fresh onions. Not only do older onions create stronger acidic compounds (more eye pain!) but they’re also more difficult to cut. If you’re at the store, look for firm onions with dry, papery skin that looks smooth. Definitely don’t buy onions that are sprouting. If you have these at home you can still cut and use them, no problem, just be aware that they may be harder to cut (and more painful for your poor eyes).

      woman wearing swim goggles using the back of a chefs knife to peel skin off an onion.

      (I tried to get Eric to take a newer picture of me with onion goggles on, but we couldn’t stop laughing because I look so stupid 😂 the first photo up there is from years and years ago, I’ve been goggling forever!)

      You need a SHARP knife

      Using a sharp chef’s knife will save you tears and reduce the risk of hurting yourself. If you don’t already own an electric knife sharpener, I am telling you, ask for one for Christmas. Warning, once you get spoiled by sharp knives, you’re going to hate using knives at your friends’ houses. It’s not just more efficient. Using a knife with a sharp blade is actually much safer, because you can slice more gently and not be vigorously hacking your way through the onion.

      How to cut an onion: 2002 AOL method

      Here’s how I do. This method applies to any kind of onion you’ve got.

      First chop off both ends.

      top onion with skin on but ends cut off, bottom knife cutting same onion in half.

      Cut the onion in half this way. Then peel each half.

      Sometimes the papery layer of the onion will stick to the onion we want. You can decide whether or not its texture is worthy of being saved. When an outside layer is papery, I throw it out. It’s harder to chop and doesn’t taste as good. That said, if i have even 3 seconds where I’m trying to get my fingernail under the paper-y part and it’s not coming, I go full Hulk and rip off the next layer of perfectly good onion, tossing it out, because ain’t nobody got time for that.

      top hands removing papery skin from onion half, bottom knife cutting slices into it.

      And start slicing! Use your fingers to keep the onion in it’s shape, don’t let the slices start falling all over the place. Once I start getting close to my thumb, I flip it around so the knife is further away from my thumb.

      hand holding half an onion that is being sliced, bottom, hand holding the slices together.

      Then we start to dice:

      a left hand holding half on onion on a cutting board while slicing it with a chefs knife.

      Once I get close to my fingers, I tilt the remaining onion down so that the longer edge is flat on the cutting board.

      holding a sliced onion, ready to dice, then chopping it with a chef's knife.

      This is the only part of the dice that gets a little dicey. You have to be careful holding the onions together. I’m used to it and can go pretty fast. If this looks annoying or dangerous to you, see the next method below!

      a whole onion, chopped, on a wooden cutting board that is set on a countertop.

      Voila! Easy peasy!

      How to cut an onion: Chef-sies method

      My girl Katie is my kitchen assistant. She helps me out on photo shoot days! Katie is super talented, and she used to do kitchen prep for Giada. Yes, really, like, THE Giada! Katie went through culinary school, and showed me how the Real Chefs cut their onions. Here’s how it’s done!

      First, chop your onion through the root.

      top hands using a knife to cut an onion in half, bottom, cutting the end of one half.

      Then, chop off the paper-y end. (not the end with root stringies.)

      Peel the onion. You will have to yank the peel off of the intact root end.

      top hands peeling skin off half an onion, bottom making angled cuts into the onion half.

      Start making vertical cuts, don’t cut through the root end! You kind of have to angle your knife on the edge slices.

      Cutting vertical cuts off of root of an onion with a chef's knife on bamboo cutting board.

      Then you turn the onion around and starting dicing. EASY!

      top hand holding onion together while right hand uses knife to cut through onion.

      When I saw Katie do this, not gonna lie, I was impressed. Maybe I will change my ways??

      How to slice an onion

      There’s a little trick to slicing an onion into perfect rounds, that makes it safer. First, chop off both ends:

      top knife cutting off end of red onion, bottom, red onion showing slices cut from side.

      Then make a little baby slice on the side like this. This is to create a flat edge. Put this edge right on your cutting board. This gives you a more stable onion for making slices.

      top hand holding a red onion while knife cuts slices, bottom hand holding multiple slices.

      And here you go! Ready for your burger, or caramelizing onions, or whatever!

      Storing onions

      If you’re not going to use them right away, put the sliced or chopped onions in a ziplock or an airtight container. I’ve found that the smell seeps through sandwich or snack-size baggies. Either double bag, or be sure to use freezer ziplocks, which are more heavy duty. Keep them in the refrigerator for 3-5 days or, even better, freeze them! Then they’re ready for tossing into soups, omelets, or other cooked dishes. I don’t recommend freezing them if you want to use them for fresh pico de gallo or other recipes; they won’t be crisp.

      quart size freezer ziplock bag filled with chopped onions and labeled onion Aug '24.

      FAQs about how to cut an onion

      Do you have to peel an onion before cutting it?

      If you don’t like eating onion skin, then yes, yes you do. It’s easiest if you first cut off both ends, root and stem, right through the skin. The skin should peel away easily from the cut ends. If it’s still being stubborn, you can slice through the skin of the onion on one side (don’t worry if you also cut into some of the onion itself) and peel the skin from that point.

      what side of the onion do you not cut?

      Some people like to avoid cutting off the root end of the onion right away (the one with little wispy tendrils, not onion skin; that one’s the stem). It helps hold the onion together while you’re cutting it, so there is less risk of cutting yourself.

      how do i properly chop an onion like gordon ramsay?

      Follow the second method as described above, the Fancy Chef version. (Cut the onion in half through the root, make vertical cuts (leaving the root intact), then cut into the onion horizontally.

      how do i properly chop an onion like chuck norris?

      Chuck Norris chopped an onion.

      The onion cried.

      Recipes starring onions!

      Onions are in soooo many dishes, and for good reason. Now that you’ve polished your chopping skills, put ’em to good use! Here are some of my favorite recipes where onions really shine. And, of course, you can always just peruse my Dinner Recipes collection since most of them have onion too!

      Caramelized French Onion Dip >> only a thousand times more amazing than the store bought stuff

      Mac and Cheese with Caramelized Onions >> kids don’t like onions? more mac and cheese for you!

      The Chicken Fajitas Recipe That Changed My Mind >> fajitas are the best, and the sweet onions totally make the dish, in my opinion

      Bacon and Goat Cheese Aioli Burger with Crispy Onion Strings >> how to make a burger even better

      How to Make Pico de Gallo >> can’t have fresh salsa without the onions!

      French Onion Soup from Marion’s Kitchen

      Beer Battered Onion Rings from Don’t Go Bacon My Heart

      Easy Blooming Onion from Small Town Woman

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      red, white, and yellow onions stacked in a basket on the wall with dried thyme hanging next to it.
      Print

      How to Cut an Onion

      Who wants to spend all day weeping over their cutting board?? Cutting an onion doesn't have to be torture. I'm going to show you how a real deal (charlatan) chef does it, with all the best tricks to keep the tears away. The next time you make Pico de Gallo, French Onion Dip, or Spaghetti, you'll impress yourself with how quickly you get this done!
      Course Main Course
      Cuisine American
      Prep Time 5 minutes
      Total Time 5 minutes
      Servings 8
      Calories 44kcal
      Author The Food Charlatan

      Equipment

      Ingredients

      • onions

      Instructions

      • Karen's version: (The photo tutorial above is really useful for the visuals here) Put on your goggles, you're no fool. Cut off both the root end and the paper-y end. With the flat end on bottom, slice the onion in half. Take off the peels from each half.
      • Set an onion half down, flat side on the cutting board. Start making vertical slices, so you end up with little half-moon shape onion slices. Use your fingers to keep the slices in place, don't let them flop down. Turn the whole cutting board around to slice from the other end when you get close to your fingers.
      • Once the onion is sliced all the way across, turn your cutting board 90 degrees and start dicing. Once you get close to your fingers, lay the long end of the onion down on the board and keep chopping. See photos!
      • Chef method: Slice the onion in half through the root end. Cut off the paper-y end. Peel the paper peel off, you will have to yank it off the root.
      • Make vertical slices, angling your knife across the round of the onion as necessary. Do not cut all the way through at the top; leave the root intact.
      • Turn the onion 90 degrees and start dicing. The onion pieces will start to fall off the end. Chop all the way to the root, then turn the onion to get any edges leftover near the root. That's it!
      • How to slice an onion into rings: start by cutting a little slice off one rounded side of the onion. Then place the onion on this more stable side (this keeps it from rolling so much.) Now slice through the onion at your desired thickness. You'll want thinner slices for sandwiches and burgers, thicker ones for onion rings.
      • If you're cutting an onion into slices for caramelizing or for putting on salads, cut off both the root end and the paper-y end. With a flat end on bottom, slice the onion in half. Take off the peels from each half. Set the flat, cut part of the onion down on the cutting board. Slice the onion into half moon shapes.
      • If you want to mince an onion, you're going to follow the same process that you did to chop it, but make cuts that are closer together.
      • When you're all finished, use your knife to slide the chopped or minced onion off your cutting board and into your soup, stew, or salsa.
      • Storage: If you want to save your chopped onion for later, store it in an airtight container or ziplock bag and refrigerate or freeze!

      Nutrition

      Serving: 1onion | Calories: 44kcal | Carbohydrates: 10g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.01g | Sodium: 4mg | Potassium: 161mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2IU | Vitamin C: 8mg | Calcium: 25mg | Iron: 0.2mg

      Honey Sriracha Salmon Bowls

      I am recently OBSESSED with these Honey Sriracha Salmon Bowls! It is my new favorite last minute weeknight dinner. Salmon rice bowls look fancy but everything comes together so fast! A quick marinade and then a hot sear for the salmon, plus cucumbers, edamame, avocado, and sushi rice. You will feel like a super human…

      I am recently OBSESSED with these Honey Sriracha Salmon Bowls! It is my new favorite last minute weeknight dinner. Salmon rice bowls look fancy but everything comes together so fast! A quick marinade and then a hot sear for the salmon, plus cucumbers, edamame, avocado, and sushi rice. You will feel like a super human after eating all this green stuff! Such an easy recipe. Originally published November 2, 2023.

      Ceramic dinner bowl with sushi rice, blackened salmon, cucumber, edamame, and more.
      Table of Contents
      1. Salmon Rice Bowls
      2. Blackened salmon bowl ingredients
      3. Salmon Bowl Toppings
      4. How to make a salmon bowl
      5. Tips For Making Salmon Bowls
      6. What to serve with Honey Sriracha Salmon
      7. How to store leftover salmon rice bowls
      8. Frequently asked questions
      9. More quick & easy (& delicious) fish dinners
      10. Honey Sriracha Salmon Bowls Recipe Recipe

      So Edison, my 3-year-old, saunters into the kitchen the other day, munching on a piece of pizza.

      Wait, what? Pizza?? It’s 8am!

      “Edison, what are you eating?” (shock brings out the stupid questions in me)

      “Aw, just some pizza Mom.”

      “What pizza? Where did you get it??”

      “Oh, just from outside.” (we did indeed have pizza for dinner last night. The dots are starting to connect.)

      “What do you mean, WHERE outside??” (I can’t stop with the double question marks guys, it was a very distressing moment)

      “Oh, don’t worry Mom, not on the ground. It was on the fire thing!” (He means the fire pit. This is not encouraging.)

      “Edison, when you leave food outside overnight it gets bugs on it.” (Said with an admirable measure of calm, if I do say so myself.)

      He says reassuringly, “Oh don’t worry Mom, I ate all the bugs.”

      GAAAAAHHHHHHHHHH

      The thing is, I will never know the truth. Did he really eat the bugs? OR IS HE JUST MESSING WITH ME?? All bets are off with this kid, I swear. He’s an animal. Here he is just last week after he thought it would be a good idea to jump off the trampoline onto a TREE.

      woman and boy on hospital bed watching a phone.

      Only 2 stitches and at least 4 hours of uninterrupted PJ Masks shows in the ER. Who won, here, exactly? I think Edison did.

      Okay, before you call the cops, I feel like I need to provide evidence that I actually DO feed my children healthy, bug-free meals, ones that are nourishing, especially after hospital visits…

      close up of a wide and deep bowl focusing on crispy salmon surrounded by toppings.

      BOOM, doesn’t this Salmon Bowl solve all our problems?? Maybe sorta kinda? Let me tell you all about it!

      Salmon Rice Bowls

      My family has been eating these Honey Sriracha Salmon bowls on repeat lately, and no one is complaining. (My kids LOVE salmon, I think they found out how much it costs and chose it to spite me.)

      I always use frozen salmon. I’m just fancy like that. (Just kidding, I am cheap and never plan ahead.) Salmon is a great last minute weeknight dinner because it thaws lightning-fast. I always take the vacuum sealed bags and toss them in a bowl of water, and voila, 30 minutes later, thawed salmon ready to go.

      From there, it’s just a quick marinade in some pantry ingredients (plus garlic and ginger), searing the heck out of it, and then adding the rice, spicy mayo, and toppings. It looks like a lot, but it really comes together fast, especially when you make it all the time like I do.

      You can also switch out the toppings for whatever you have on hand. No cucumber? Swap for shredded carrots! No green onions? Finely dice a red onion! No avocado? Add in some shredded green lettuce! It’s completely customizable.

      fork digging into the bowl and grapping some salmon, rice, and cucumber for a bite.

      Blackened salmon bowl ingredients

      Don’t be fooled by the long ingredient list! These salmon bowls come together fast. A good majority of the ingredients are either part of the marinade for the salmon, or toppings for the bowl once the fish and rice are cooked.

      all ingredients for honey sriracha salmon bowls displayed - sushi rice, salmon, edamame, etc.

      Don’t cook from here, go to the recipe card at the bottom of the post! This is just to give you an idea:

      Salmon marinade

      • salmon filets
      • cornstarch
      • baking soda
      • soy sauce
      • Sriracha, or your favorite hot sauce
      • honey
      • sesame oil
      • garlic
      • fresh ginger

      Rice & Sriracha mayo ingredients

      • Sriracha, or your favorite hot sauce
      • rice vinegar
      • mayonnaise

      Salmon Bowl Toppings

      • English cucumbers
      • edamame
      • avocados
      • green onions
      metal fork cutting into a piece of salmon with sriracha mayo on top, showing how flaky and juicy it is.

      How to make a salmon bowl

      First we start off with some cornstarch and baking soda. Excuse me, what? Are we making dinner or cookies??

      Adding baking soda and cornstarch to the marinade for this salmon makes the salmon get SUPER crispy when you sear it in the hot pan. The edges get all fizzy and reactive and the cornstarch makes it viscous and thick so the marinade sticks to the salmon…it’s a beautiful thing!

      adding honey to mixing bowl with baking soda; the mixture helps the salmon get crispy.

      Add in some soy sauce and honey.

      a bottle adding one or two squirts of sriracha to the mixing bowl with the honey.

      Then a squirt or two of sriracha. You can use any hot sauce you like! I know sriracha can be hard to come by these days! If you are out, don’t steal any off the tables from your local restaurants. Just use Tobasco people, calm down. Or add a pinch of cayenne pepper!

      Now it’s time to add in some garlic and ginger. Have you ever used a spoon to peel your ginger? SO much easier than a peeler.

      top scraping peel off ginger bottom adding chopped ginger to bowl for salmon marinade.

      Mince it up and add to the bowl.

      top whole salmon fillets bottom salmon cut into bite size pieces.

      Next chop up your salmon. I like to chop each filet into 3-4 pieces.

      salmon marinating in a glass mixing bowl for the honey sriracha salmon bowls.

      Here she is! You can let this salmon marinate for as little as 10-15 minutes. Or you can marinate for up to an hour! Don’t go longer than that. Salmon is delicate, and too long of a marinade will start to break down and “cook” the fish. It will turn out mushy, no thank you.

      Now let’s make the rice. Rinse your rice until the water runs clear (or don’t. I often skip this when I’m in a hurry and nobody died. Rinsing rice makes it a little bit less gummy.)

      sushi rice in a strainer being rinsed with water from the kitchen faucet prior to cooking.

      While your rice is cooking, make a simple mixture of rice vinegar and sugar. If you let it sit for a few minutes, the sugar will dissolve completely, if you are ready to pour it on the rice and you still see granules, microwave it for a few seconds until it is dissolved.

      top sugar and rice vinegar in a measuring cup, bottom pouring the mixture into cooked rice.

      Pour the rice vinegar and sugar mixture over the sushi rice and fold it in.

      rice vinegar being poured from a bottle into a glass mixing bowl with other sriracha mayo ingredients.

      Stir together some mayo, sriracha, and a splash of rice vinegar for more bite. I love to slather this stuff on EV-ER-Y-THING.

      Prep all your other ingredients at this point: slice the cucumber, microwave the edamame, slice the avocado, chop the cilantro and green onions. Have you ever cooked with edamame? It’s relatively new for me. I LOVE it. So easy to just throw a steam bag in the microwave and snack on it.

      all ingredients including marinated salmon and cooked rice prepped and ready to go.

      Now it’s time to sear the salmon! Turn the burner up to “screaming hot.” It’s somewhere just below high heat. Let the pan heat up by itself with no oil for a good 1-2 minutes.

      top salmon searing in cast iron pot, bottom same pieces flipped and crispy on the the cooked side.

      I like to sear the salmon in sesame oil. It does have a strong flavor, so if you are not into it, use any vegetable oil! Or you can use a combo of vegetable and sesame oil, I do that a lot. Don’t crowd the pan with salmon, otherwise the pieces will steam each other and they won’t get crisp. It needs space to get blackened.

      Once your salmon is ready, it’s time to plate and serve!

      full dinner plate with sushi rice, seared honey sriracha salmon, and lots of toppings.

      Drizzle that sriracha mayo over the top, then garnish each plate with black sesame seeds and rice seasoning. Have you ever had this stuff? It’s so good. It has seaweed, sesame seeds, sugar and salt. I’m not like, the HUGEST fan of seaweed, but this is a small enough accent that it’s perfect. Adds just the right umami touch.

      containers showing what a bottle of rice seasoning and a bottom of black sesame seeds look like.

      Tips For Making Salmon Bowls

      Here are a few tips for making perfect salmon bowls.

      • Don’t crowd the salmon! When you sear the pieces of salmon, they shouldn’t be touching, or they’ll steam. Sear them in batches so there’s space between them and they can get browned and a little crispy.
      • Dissolve the sugar in vinegar. Sweet and tangy rice is delicious, but not if the sugar is still grainy. Make sure to either leave it in the vinegar for a while or warm the mixture up in the microwave to speed up the process.
      • Want extra-saucy salmon? Instead of throwing the marinade away, add it to the hot pan after searing, and cook for 1-2 minutes until thickened. Then top the salmon with it!
      • Hit the easy button. To make this weeknight dinner even more stress-free, use jarred minced garlic and ginger from a tube instead of fresh. I promise it will still be delicious (and save your sanity).

      What to serve with Honey Sriracha Salmon

      Who needs side dishes when you’ve got it all in on bowl? That’s part of why I love this meal so much, it’s kind of a one and done. That said, if you are feeding a large group and want it to stretch, here are some ideas:

      view of a whole bowl with honey sriracha salmon, rice, and toppings.

      How to store leftover salmon rice bowls

      All the salmon bowl ingredients will store very well in the refrigerator for 3-4 days. (The exception being the Sriracha mayo, which will last for 1-2 weeks or more.)

      The key here is to store them all separately! Kind of a pain, but keeping everything together will make for some very soggy leftovers, ew. So definitely keep your toppings and mayo separate. You could probably store your rice and salmon together, but I prefer to even separate those. Make sure everything is in airtight containers. To reheat, warm up the rice and salmon in the microwave, or my favorite way, warm just the rice and do a quick pan-sear of the salmon. Once both are ready, add your toppings and sriracha mayo as desired!

      Can you freeze salmon bowls?

      Honestly, I think in the refrigerator is your best bet for storage since there are so many elements of the salmon bowls that won’t do well in the freezer. Like, don’t even bother trying to freeze any of the leftover veggies or Sriracha mayo because it will not work. You’ll just end up with a soggy mess that you’ll need to toss out. Rice, however, does freeze quite well. Transfer any cooled rice to a freezer ziplock bag, try to get as much air out as possible, and seal. It will last in the freezer about 2-3 months. Add a little water when reheating.

      Salmon also freezes, but I find that the texture and flavor of the fish suffers slightly, especially over time. I try to only cook roughly what I think we’ll eat and then store any leftovers in the fridge to be eaten in the next day or two. If you do freeze, I recommend portioning the fish by wrapping each filet tightly in plastic wrap and then placing all the filets in freezer ziplock bags. The salmon will be also be good for 2-3 months. To reheat, let the rice and the salmon thaw in the fridge overnight. Warm the rice in the microwave til hot. For the salmon, let come to room temp on the counter, then either do a quick pan-fry or warm in a 325 degree oven for about 8-10 minutes.

      an entire honey sriracha salmon bowl with toppings and seasonings, drizzled with sriracha mayo.

      Frequently asked questions

      where can salmon be found?

      Pretty much any grocery store will carry salmon. Don’t go to a hole in the wall place for fish. Go somewhere with a good in-store meat department where you can trust the quality. I usually get mine from Costco, and I almost always buy frozen salmon, because I’m cheap and lazy. If you have access to a seafood store or a specialty meats store, the price will be higher but so will the quality (and taste).

      Although if you want the FRESHEST fish you must go to Finney’s Diner. Finney has some fresher fish that’s fresher and much finer. (Name that quote 😂 I can’t get it out of my head writing this post. My dad read me this book at TOP SPEED all the time when I was a kid.)

      what do you plate salmon with?

      These are bowls, not plates, stop asking stupid questions. Just kidding!! Salmon gets plated with rice, avocado, edamame, and cucumbers in this dish, but the sky is the limit for salmon. I think salad is always an amazing, fresh choice alongside any salmon meal. Basically any vegetable (served in any way) is a great companion for salmon. Choose a carb that goes with the seasoning/sauce of the salmon:rice, pasta, potatoes all work great! See the list below for lots of other combo ideas for salmon.

      what is the most popular way to eat salmon?

      Pan-seared salmon is the most common way to cook and serve salmon. That’s almost always how I cook it! No matter what seasoning and flavors you add, it’s hard to beat that high-heat sear for the best crispy edges and flaky center. Plus it’s SO fast and easy to do!

      how many calories in a salmon bowl?

      Well, that depends on what goes in the bowl! As written, I think these salmon bowls are a very well balanced meal. But if you are trying to be calorie conscious there are so many ways to make your salmon bowl what you need it to be. You can try limiting your rice or swapping it for Cauliflower Rice entirely. Load up on extra veggies to lighten the calorie density of the meal. You can even use low fat mayo or greek yogurt to make your sriracha mayo. Feel free to play with the recipe to make it yours! Keep in mind that the marinade for the recipe is discarded, so the calorie count in the recipe card is a little misleading. Be sure to weigh the marinade before and after to get an exact count.

      view of a whole bowl with honey sriracha salmon, rice, and toppings.

      More quick & easy (& delicious) fish dinners

      close up of one bite of crispy cooked salmon with sriracha mayo drizzled over top.

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      Ceramic dinner bowl with sushi rice, blackened salmon, cucumber, edamame, and more.
      Print

      Honey Sriracha Salmon Bowls Recipe

      I am recently OBSESSED with these Honey Sriracha Salmon Bowls! It is my new favorite last minute weeknight dinner. Salmon rice bowls look fancy but everything comes together so fast! A quick marinade and then a hot sear for the salmon, plus cucumbers, edamame, avocado, and sushi rice. You will feel like a super human after eating all this green stuff! Such an easy recipe.
      Course Main Course
      Cuisine Asian
      Servings 6
      Calories 700kcal
      Author The Food Charlatan

      Ingredients

      For the salmon

      • 1 tablespoon cornstarch
      • 1 & 1/2 teaspoons baking soda
      • 1/3 cup soy sauce
      • 2 teaspoons sriracha or your favorite hot sauce
      • 1/4 cup honey
      • 2 tablespoons sesame oil
      • 1 tablespoon garlic smashed and minced, about 3 cloves
      • 1 tablespoon fresh ginger minced
      • 2 pounds salmon filets about 6 filets
      • 1 tablespoon sesame oil for searing (or use vegetable oil)

      For the sushi rice

      For the sriracha mayo

      • 3/4 cup mayonnaise
      • 1 tablespoon sriracha or your favorite hot sauce (add more to taste)
      • 2 teaspoons rice vinegar or more to taste

      To assemble

      • 2 English cucumbers
      • 10 ounces edamame I use two 5-ounce frozen packs
      • 2 large avocados
      • 1/2 cup green onions sliced thin
      • 1/2 cup cilantro chopped
      • 2 tablespoons black sesame seeds
      • 2 tablespoons rice seasoning

      Instructions

      • Marinate the salmon. In a medium bowl, add all the marinade ingredients: 1 tablespoon cornstarch, 1 and 1/2 teaspoons baking soda, 1/3 cup soy sauce, 2 teaspoons sriracha, 1/4 cup honey, 2 tablespoons sesame oil, and 1 tablespoon each garlic and fresh ginger. (If you are in a hurry use jarred garlic, or ginger from a tube!)
      • Chop each salmon filets into about 3-4 pieces, about 3(ish) inches each. It doesn't have to be exact. Add the salmon to the marinade and set aside on the counter. Don't refrigerate, it's best to sear room temperature fish.
      • Make the sushi rice. Rinse 1 and 1/2 cups sushi rice through a strainer. Or skip this entirely, no one is watching.
      • Add 1 and 1/2 cups sushi rice, 1 and 1/2 cups water, and 1 teaspoon kosher salt to a medium pot. Cover and bring to a boil over high heat. When the rice has come to a boil, turn the heat down to low (leave the lid on) and cook on low for about 10 minutes. After 10 minutes, turn the heat off but don't remove the lid. Let the rice steam for another 10-20 minutes.
      • Meanwhile, add 2 tablespoons sugar to 1/3 cup rice vinegar. Stir. The goal is to dissolve the sugar completely. If you let it sit for a while it will dissolve on its own. If your rice is already done, put it in the microwave for 10-20 seconds and it will be dissolved in no time.
      • Fluff the rice with a spatula, then carefully pour the dissolved vinegar/sugar mixture over the rice, folding as you go to distribute. Keep the lid on to keep it warm.
      • Make the sriracha mayo. This is super easy to whip up and you only have to measure if you want to; eyeballing is fine. In a small bowl add about 3/4 cup mayo, 1 tablespoon sriracha, and 1-2 teaspoons rice vinegar in a small bowl; stir it up and set aside.
      • Prep the toppings. While the rice is cooking, chop all the veggies. Slice the cucumbers. Follow the instructions on the bag of edamame for steaming in the microwave (it should say to microwave for about 2-3 minutes.) Slice the avocados, chop the green onions, chop the cilantro.
      • Sear the salmon. Set a large skillet over medium high heat on your stove. Let it preheat (dry) for about 1-2 minutes. Add about 2 tablespoons sesame or vegetable oil and swirl to coat the pan.
      • Lift the salmon one piece at a time, letting it drip for a moment, then adding it to the pan. Add as many pieces of salmon as you can fit without crowding the pan; each salmon should have 2 inches of space around it. Sear for about 1-2 minutes, until the salmon is blackened and crispy.
      • Use tongs to flip each piece of salmon over and sear the other side. After 30-60 seconds of searing on the second side, turn the heat down to medium low and continue cooking another 1-3 minutes (depending on the size of the salmon) until it is cooked all the way through and flaky on the inside. Feel free to keep turning each piece of salmon to sear more sides.
      • Remove the cooked salmon to a plate (or to a wire cooling rack, if you are really dedicated to keeping the bottoms crispy). Keep warm! (sometimes I stick the plate in the (off) microwave)
      • Turn the heat back up to medium high, wait a minute, and continue searing the rest of the salmon, adding more old to the pan as necessary.
      • Assemble the salmon bowls. In a bowl or plate, add seasoned sushi rice, hot salmon, sliced cucumbers, edamame, sliced avocado, plus a sprinkle of chopped green onion and cilantro. Top each plate with a sprinkle of black sesame seeds and rice seasoning. Serve right away!
      • How to store: Store all the components in the fridge, separately! It will keep for a couple days. See post for more details!

      Notes

      I usually discard the marinade after searing the salmon, but if you want extra-saucy bowls, add the marinade to the hot pan after searing, and cook for 1-2 minutes until thickened. Then top the salmon with it!

      Nutrition

      Calories: 700kcal | Carbohydrates: 53g | Protein: 40g | Fat: 37g | Saturated Fat: 5g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 14g | Trans Fat: 0.03g | Cholesterol: 89mg | Sodium: 1130mg | Potassium: 1522mg | Fiber: 8g | Sugar: 13g | Vitamin A: 450IU | Vitamin C: 14mg | Calcium: 125mg | Iron: 4mg

      Grandma Prudy’s Swedish Meatballs

      We have been making Swedish Meatballs in our family for decades! This is a slightly-changed recipe from great-grandma Prudy that I’m SO excited to share with you. The sauce is homemade with real cream and is the best. It actually comes together really fast and easy. I can’t believe we were cheating on the gravy…

      We have been making Swedish Meatballs in our family for decades! This is a slightly-changed recipe from great-grandma Prudy that I’m SO excited to share with you. The sauce is homemade with real cream and is the best. It actually comes together really fast and easy. I can’t believe we were cheating on the gravy for so many years when it’s very simple to make from scratch! I remember Nana rolling out hundreds of these meatballs every Christmas. Originally posted January 23, 2013.

      looking down into a skillet filled with creamy brown gravy, and swedish meatballs.
      Table of Contents
      1. Swedish Christmas Eve Dinner Menu
      2. What are Swedish meatballs?
      3. Ingredients for easy Swedish meatballs
      4. How to Make Swedish Meatballs
      5. How to serve this Swedish Meatball Recipe
      6. How to store Homemade Swedish Meatballs
      7. Frequently asked questions
      8. More Swedish recipes from Grandma Prudy
      9. More savory main dishes to try
      10. Swedish Meatballs Recipe Variations
      11. Homemade Swedish Meatballs Recipe
      12. EASY SWEDISH MEATBALLS RECIPE

      Happy New Year! How was your Christmas season? I was just telling my daughter Charlotte yesterday, I feel like January is moving soo sloowww, and I am totally here for it. November and December are always a blur! Right??

      We are still in recovery mode over here. After 14 years of traveling every single December, we finally hosted for the first time. 19 days worth of house guests coming and going, 18 people in the house at the very height. Dozens of gifts for 4 families shoved under the tree, more toilet paper than you can imagine, children cartwheeling and hoverboarding in every hallway, and literally hundreds of cookies exploding out of my kitchen. That chaotic opening scene from Home Alone is the closest thing I can compare it too. It was SO MUCH FUN, but mama needs a nap this whole January 😂

      Just kidding. I’ve been bustling away (in between doing yet another load of towels) perfecting my recipes for Swedish Meatballs, Rye Bread, and even the Liver Pate. These are all part of the traditional meal Eric’s family makes every Christmas Eve, and I’m so excited to finally share them with you! My mother-in-law Kris was here for the holidays and helped me record all the important details.

      a bowl filled with mashed potatoes, swedish meatballs in sauce, and cranberry sauce.

      Swedish Christmas Eve Dinner Menu

      Eric’s family is Swedish-American, and they have been serving the same meal on Christmas Eve for generations now. Here is the menu, every year, without changes:

      Appetizers:

      • Relish Tray (Black and green olives, green onions, pickles, sweet peppers, radishes,)
      • Rye Bread, that is served sliced with butter (but Eric and I usually sneak over to the toaster)
      • Liver Pate
      • Pickled Herring with saltine crackers
      • Flatbread, a Swedish cracker with anise (if we took the time to make it; it’s quite labor intensive!)

      Main course:

      • Swedish Meatballs
      • Boiled potatoes (I prefer to serve Mashed Potatoes but I get glares from my mother-in-law when I do; her right as the matriarch and leader of this show for decades)
      • Lingonberry or Cranberry sauce
      • Reesy’s Sauteed Carrots and Shallots
      • Tomato Aspic (How 1950s is this! Someday I will share the recipe! It’s actually very tasty as a garnish to the meatballs.)

      Dessert:

      overhead shot of a plate of Swedish Christmas eve traditional food.

      Meatballs and heathen mashed potatoes on the left, sauces top to bottom: Cranberry sauce, jarred lingonberry, and tomato aspic in the middle. Then to the right: my selections from the relish tray, some Liver Pate on a Flatbread cracker, pickled herring on a saltine, Reesy’s Carrots, and Prudy’s Rye Bread.

      Do my kids eat all of this stuff? Hardly. Except for Truman. We joke that Truman is an 80-year-old man trapped in a 10-year-old’s body:

      boy eating a plate of meatballs and carrots.

      Just look at that serving of pickled herring.

      Even if the kids take a few years getting used to these not-so-American flavors, I think it’s worth it to keep the memories alive. I can just hear Tevye in the background: “TRADITION!” (“…Without our traditions, our lives would be as shaky as a fiddler on the roof!”)

      My first Christmas Eve at Eric’s parent’s house, I think I only ate carrots, meatballs, and cookies. I’m from California and always had Tri Tip on Christmas. I was in a bit of shock (and only 20, a picky baby!) But over the years I’ve made a pretty strong turnaround; I love it all now. (Except the pickled herring. Not into that. Give me another 15 years.)

      This year was the first time Eric and I were in charge of menu planning and shopping for the big meal, and I forgot to get the pickled herring. We realized this the night before Christmas eve at about 10:30pm.

      Eric drove to 3 different grocery stores and could only come up with herring. The package said “Kipper style!” “Delightful seafood snack!” I asked him if he was sure it wasn’t meant to be cat food. People eat this stuff??

      But even then, regular herring would not do. Eric was committed. He looked up a homemade recipe for pickling spice and brined it overnight. His dedication to this tradition is the only reason I was able to choke down the tiny morsel you see on my plate up there.

      Even if it’s not my favorite, I love how his family keeps this meal tradition alive every single year.

      family around a kitchen eating a buffet of food.

      My mother-in-law, Kris, is in the red skirt and glasses. Prudy was her Swedish grandmother.

      Now let’s dive into the BEST part, the one menu item that NO one argues or complains about: the beloved meatballs.

      What are Swedish meatballs?

      So, just how are Swedish meatballs different than other meatballs? I’d say that here in the U.S., when someone just says “meatballs” the first thought is of an Italian style meatball with red sauce. Which are delicious, of course! But there are some slight differences.

      close up shot of a golden brown fried meatball with more cooked meatballs in the background.

      Swedish meatballs are made with beef and pork, torn bread, milk, eggs, and seasonings. The fattiness of the pork, plus the milk soaked bread make for a SUPER soft meatball! They absolutely melt in your mouth. (This also makes them a beast to fry without falling apart, but I promise it’s worth it.) They also have different seasonings: nutmeg and allspice. No basil or oregano here, no sir. And if you’ve ever been to Ikea, you know Swedish meatballs are often rolled smaller as well. We roll ours about the size of a ping pong ball, really any size is fine.

      I would love to tell you that you can make life easier by swapping in your favorite store bought meatballs in this recipe! But unless they are labeled Swedish meatballs, they aren’t going to have nutmeg and allspice in them, and the flavors will be way different.

      close up of three swedish meatballs nestled in with delicious creamy brown sauce.

      Ingredients for easy Swedish meatballs

      The ingredient list may seem long, but none of them are hard to find. In fact, I bet you have a lot of these things at home already, which should make for a quick shopping trip. Be sure to take a look at the recipe card below to get exact measurements and instructions.

      all the ingredients needed for Swedish meatballs - pork, beef, white bread, milk, nutmeg, etc.

      For the meatballs

      • white bread
      • milk
      • butter
      • onion
      • ground beef
      • ground pork
      • large eggs
      • kosher salt
      • black pepper
      • dry mustard
      • nutmeg
      • allspice
      • tabasco sauce
      • oil for frying

      For the sauce

      • soy sauce
      • water
      • heavy cream, or half & half
      • black pepper
      • parsley or dill, optional
      swedish meatballs in creamy gravy poured over the top of mashed potatoes in a bowl.

      How to Make Swedish Meatballs

      1. Start by tearing up some white bread in a big ol bowl, and pouring milk all over it.
      top pouring milk over torn white bread, bottom, mixing the two together.

      This is the secret to super soft meatballs! A lot of recipes use dried breadcrumbs, but using bread and milk brings in a lot of moisture, making the meatballs oh-so-tender.

      1. Let the bread soak a while, then mash it all together.
      chopped onions sautéing in a large skillet being stirred by a wooden spoon.
      1. Chop up on onion and sauté about half of it in a large skillet with some butter . These onions are going in the meatballs, and we want them soft and mild, not sharp and raw. Use a big nonstick pan, you will need it again later!
      2. Add the onions and all the meatball ingredients to the bowl with the bread and milk.
      top meatball ingredients in a glass bowl, bottom grating fresh nutmeg with a microplane.

      Have you ever used fresh nutmeg? There is something kind of magical about it. Plus I always hear Hades in my head talking to Hercules’ girlfriend: “Meg, my little flower, my little bird, my little nut…MEG.” Ha. But seriously though, nutmeg is a major flavor component in these meatballs, so if you can’ get your hands on some fresh nutmeg pods, do it. You will need a fine grater, like a microplane. If not, powdered nutmeg works fine! Don’t forget the allspice too.

      1. Now it’s time to mix it up! It’s best to use your hands. I know, I know. But it’s actually kind of fun, especially if you have disposable gloves, which I highly recommend.
      top hand in blue disposable glove mixing meatball ingredients. bottom all mixed.

      Traditionally, the Swedish meatball mixture is pureed to be very fine. I tried it in my rather large, nice food processor and it didn’t go well (it wouldn’t mix all the way? Too thick I think), plus it’s a pain to clean. So I just stick with the glove method, it works for me.

      1. Now it’s time to shape into meatballs!
      uncooked meatball mixture in a small cookie scoop to get the correct size.

      I like to use a cookie scoop. I press the meat mixture in with my fingers (to help it keep its shape), then release from the scoop, and roll it a bit more in my hands. You can make the meatballs whatever size you like, just make sure they are uniform. We make ours about the size of a ping pong ball or smaller.

      1. Now fry them up! In plenty of oil. I am still working on getting meatballs to be perfectly round, I think this takes a bit of practice! My best tip is to use a nonstick pan, so they release better after browning, and to shake the pan often to keep them moving. I read that rolling each meatball in flour also helps keep their shape. The most sure fire way is to chill the rolled meatballs on a plate for a couple hours before frying, but I was in too much of a hurry to eat these!
      top frying meatballs in a large skillet, bottom fried meatballs transferred to a baking sheet.
      1. I transferred my fried meatballs to a baking sheet after each batch. But you can also skip frying altogether and just bake the meatballs at 450 for a few minutes. It’s much easier, but you do miss out on the amazing browning flavor, which is honestly pretty significant.
      2. Now it’s time to make the meatball sauce!
      finely chopped mushrooms on a cutting board with whole mushrooms in the background.

      I like to add chopped mushrooms to my Swedish meatballs, but this is not necessary. I’m used to it because we used canned cream of mushroom soup for so long! You don’t need to add them, and even if you do, don’t add a lot. Just about a half cup chopped is fine. We want the flavor of the meatballs to shine.

      top a stick of butter melting in the meatball drippings, bottom adding flour over the top.
      1. Add a stick of butter to your blackened pan. Saute the onions and mushrooms until they are soft, then add in some flour. You will have a pretty thick roux at this point:
      top roux mixture with butter, onions, mushrooms, flour bottom, pouring in water to make gravy.
      1. Add in some soy sauce, beef base, and gradually add in some water (or use beef stock). Make sure you stir a lot and incorporate any liquid added before adding more. You need it to emulsify!
      a glass measuring cup pouring cream into the gravy to make it creamy.
      1. Finally, add in the cream or half and half. Give is a taste! Add salt and pepper if it needs it.
      2. Add the meatballs back in, cook for a few more minutes to make sure they are done all the way through, and voila!

      How to serve this Swedish Meatball Recipe

      Meatball differences aside, what really makes Swedish meatballs special is all about how you serve them up! We’re going to ditch the red sauce for this recipe. Instead, the drippings left after frying the meatballs are used as a base to make a delicious, creamy gravy sauce. Butter, cream, and beef broth make the sauce super rich and flavorful. In Sweden, they often serve meatballs and sauce separately or with no sauce at all, especially if it’s part of a smorgasbord.

      The classic sides to go along with the meatballs is of course lingonberry preserves, and boiled or mashed potatoes.

      At some point after coming over to the states, Prudy (or possibly Nana, her daughter-in-law, Kris’ mother) started making life a little easier by swapping a homemade sauce for canned cream of mushroom soup. It’s the way Eric’s family has made it for decades! But being me, and not necessarily being anti– canned soup, but knowing we could do better…I wanted to try for a homemade sauce. Turns out it’s ridiculously easy and in my opinion, SO much better. The original (unoriginal?) recipe with the canned soup is in the recipe notes!

      a plate half filled with mashed potatoes the other half with swedish meatballs and gravy.

      What to serve with Swedish meatballs

      See the beginning of the post for our traditional Christmas Eve menu, with Swedish Meatballs, potatoes, rye bread, picked herring, and tomato aspic!

      But I totally understand if you are not interested in making 1950s tomato jello 😂 If you’re looking for a more casual side for a weeknight, here are great options you can pair Swedish meatballs with:

      a ceramic bowl with a serving of mashed potatoes and swedish meatballs with brown sauce.

      How to store Homemade Swedish Meatballs

      Swedish meatballs make the BEST leftovers! Just like so many other recipes, a day in the refrigerator makes them even better. All you need to do is store them in an airtight container and stick ’em in the fridge, where they’ll last for up to 4 days. I like to reheat in the microwave on power level 5 for a minute or two until they’re hot (reheating at a lower power helps the meat stay tender).

      Can you freeze Swedish Meatballs?

      Yes, they freeze beautifully! It’s so easy to do. Add the meatballs and sauce to freezer ziplock bags. I like to fill the bag so all the meatballs make one layer when the bag is flat on the counter. It makes freezing and thawing so much easier. You can use whatever size bag makes a convenient future serving size for you, and fill as many bags are needed. Make sure it comes fully to room temperature, then put the bag(s) in the freezer. The meatballs will last 3-4 months there. Much beyond that they will start to get freezer burn and dry out.

      To reheat your frozen meatballs, thaw the bag in the refrigerator overnight or for a few hours on the counter. Add to a sauce pan and heat on medium low til heated through, or add to a crockpot and heat on low for 1-2 hours. You will need to stick around and whisk the sauce a bit to get it to the right consistency as it heats. Don’t turn the heat up high, you want to reheat slowly to keep the meat tender, so be patient!

      creamy, velvety swedish meatball sauce covering several meatballs.

      Frequently asked questions

      How to prepare Swedish Meatballs?

      It’s a pretty straightforward recipe! A mix of ground beef and pork, torn white bread, milk, special seasonings like nutmeg and allspice, and a few other ingredients all get mixed together and then fried in a pan til golden brown. After that, the drippings are used to make a truly amazing brown gravy made with butter, beef broth, and cream (yum) to pour over the top. See the step-by-step above in the post or below in the recipe card for more details!

      What makes Swedish meatballs different?

      Unlike the ubiquitous Italian meatball with its heavy oregano and basil seasoning and red sauce (delicious), the Swedish meatball uses warming spices like nutmeg and allspice, and is topped in a creamy, savory brown gravy. Not only that, but traditionally there are very specific sides that accompany the meatballs.

      What are Swedish meatballs served with?

      Swedish meatballs have a pretty set menu of sides! Potatoes are a given, or noodles are a good sub. Lingonberry jam. And traditionally, pickled cucumbers are served. In our family, our traditional menu includes boiled or Mashed Potatoes, Lingonberry or Cranberry sauce, Sauteed Carrots and Shallots, and Tomato Aspic. This is of course, after the traditional appetizers of a Relish Tray, Rye Bread with butter, Liver Pate, Pickled Herring with saltine crackers, and Flatbread.

      a large wooden spoon stirring together swedish meatballs and creamy gravy.

      More Swedish recipes from Grandma Prudy

      Grandma Prudy was born in Minnesota to Swedish immigrant parents, and carried on their homeland food traditions her whole life. Read more about Prudy on my Rye Bread post.

      More savory main dishes to try

      Swedish Meatballs Recipe Variations

      There are many paths to the perfect pan of Swedish meatballs. Here are some roads you can travel to family dinner perfection!

      • You can use any combo of meat that you like. Half beef and half pork is sometimes more convenient for me, just depending on what I have. You want that beefy flavor, the pork is added in the recipe mainly to add fat. If you have super fatty ground beef (like 80%) then you can use less pork, but I still would use some if you want really tender meatballs.
      • **Or skip the water and beef base, and use 3 cups of really high quality beef stock.
      • ***You can use Worcestershire sauce in place of the soy. I tried it both ways and we liked the soy slightly better, but they are both really good. 
      • Baking meatballs instead of frying: Frying the meatballs in a skillet gives you a whole other flavor component from the super crispy blackened edges, but it is definitely a pain. You can skip this step. Place the shaped meatballs on a baking sheet, right next to each other but not touching. Bake at 450 for 12-15 minutes, until the tops are nice and brown. Make the sauce as instructed (there is enough butter in the recipe that you will be okay without meatball drippings) and add the meatballs to the sauce. You don’t need to keep cooking the meatballs in the sauce, since they are cooked all the way through already. You can just serve right away once the gravy has thickened to a consistency you like. 
      • Instead of potatoes, try noodles. Egg noodles are most common, but any kind will do.

      Canned Soup Version

      Swedish Meatball Recipe Crockpot

      Here is the original photo from when I posted these the first time back in 2013! (This canned soup version of the recipe is in the notes of the recipe card.) Here is the story I wrote from back in the day, when I was pregnant with Truman:

      I think I might be nesting. Or maybe I’m just finally reaching what most people would consider a normal level of cleanliness. We’ll see how long it lasts. Today I scrubbed my oven within an inch of its life. I deep cleaned my Kitchenaid. I did all the laundry in the house. Changed all the sheets. I even cooked dinner. Yet somehow I managed to avoid the biohazard level of dirty dishes that were literally overflowing my sink. You know those days, when the dishes are stacked so high that it’s impossible to fill your water  pitcher without bailing in water from a cup, and you can’t wash your hands without lifting up your elbows.

      Sometimes I write about stuff on this blog that I think other people will relate to, but then I realize that no, I’m the only one in the world who is this disgusting.

      These meatballs, on the other hand, are divine. Eric’s family is Swedish, and this is the special meal they eat every year on Christmas Eve. It is a nonnegotiable family tradition hailing from his beloved Grandma Prudy. They are awesome and delicious and guess what, they are super easy. Check out the section at the end of the recipe with instructions on how to make them in the slow cooker.

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      looking down into a skillet filled with creamy brown gravy, and swedish meatballs.
      Print

      Homemade Swedish Meatballs

      We have been making Swedish Meatballs in our family for decades! This is a new improved recipe that I'm SO excited to share with you. The sauce is homemade with real cream and is the best. It actually comes together really fast and easy. I can't believe we were cheating on the gravy for so many years when it's very simple to make from scratch! I remember Nana rolling out hundreds of these meatballs every Christmas.
      Course Main Course
      Cuisine American, Swedish
      Prep Time 20 minutes
      Cook Time 20 minutes
      Total Time 40 minutes
      Servings 8
      Calories 586kcal
      Author The Food Charlatan

      Ingredients

      • 2 slices white bread
      • 1 cup milk I use whole milk
      • 1 tablespoon butter for softening onions
      • 1 onion chopped and divided
      • 1 and 1/2 pounds ground beef* I like 85%
      • 1/2 pound ground pork*
      • 2 large eggs
      • 2 teaspoons kosher salt
      • 1/2 teaspoon black pepper
      • 3/4 teaspoon dry mustard
      • 1/2 teaspoon nutmeg I love to grate fresh nutmeg.
      • 1/4 teaspoon allspice
      • 10 dashes tobasco sauce
      • oil for frying

      For the sauce

      To serve

      Instructions

      • Make the meatballs: In a large bowl, tear up 2 pieces of white bread into pieces. Pour 1 cup of milk over the top and smoosh the bread into the milk to get it soaking. Let sit for a while.
      • Meanwhile, chop an onion small. In a large, high sided 12-inch skillet (preferably non-stick), melt about 1 tablespoon butter (from a 1/2 cup stick of butter, save the rest of it for the sauce) over medium heat.
      • Add a little more than half of the onions to the butter in the pan, and saute for about 4-5 minutes, until the onions are soft but not yet turning brown. Remove from the heat. (Save the remaining onions for the sauce.)
      • Meanwhile, stir your soaking bread and use a spatula to break up the bread and turn it all to mush. Add the softened onions to the bowl with the bread (Don't bother washing the pan, we need it later).
      • Add all the remaining meatball ingredients: 1 and 1/2 pounds ground beef, 1/2 pound ground pork, 2 eggs, 2 teaspoons kosher salt, 1/2 teaspoon black pepper, 3/4 teaspoon dry mustard, 1/2 teaspoon nutmeg, 1/4 teaspoon allspice, and about 10 shakes from a jar of Tabasco.
      • Put on your big girl pants and mix up these meatballs with your hands. A spoon will just not do. I like to wear disposable gloves for this task. Mixing meatballs with your hands and squeezing all the ingredients together really gives you the best meatball texture. Don't over mix, or your meatballs will be tough. But do make sure the ingredients are fully combined and the meat broken up.
      • Shape the meatballs. Use a cookie scoop to form the meatballs, You want your meatballs to all be uniform in size so they cook at the same rate. I like to shape them to about 1 and 1/2 inches across.
        Use your fingers to press each meatball into the scoop, to help it create its shape. These meatballs are very soft and tender, making them a little challenging to work with, but you will appreciate this once you bite into one.
        If you are planning to fry, and you have a lot of time, chill your meatballs in the fridge for 1-2 hours. This will help the meatballs keep their shape.
      • Fry the meatballs. (You can skip this step and move straight to roasting them in the oven, if you prefer. See notes)
        Heat the same pan you used for the onions over medium heat. Add about 1 tablespoon oil and swirl it around. Wait a minute, and when it is nice and hot, start adding in your meatballs. I scoop the meatballs as I go. Do not crowd the pan, you need to leave about 1 inch of space in between each meatball so that they are able to brown. You will fry in several batches.
        Let the meatballs fry undisturbed for about 1 minute, until the bottom is quite brown. Then use a spatula to gently scrape up the bottom and turn the meatballs onto their sides, not completely flipped. Do your best to keep the meatballs together. The more often you turn the meatballs, the more round the shape will be.
        Continue this process until the meatballs are browned on most or all of the edges. It should take 2-4 minutes for one batch. They do NOT have to be cooked all the way through. Remove the browned meatballs to a large baking sheet or tray.
        Continue with another batch of meatballs, repeating the process and adding oil as necessary.
      • Make the sauce. Once the meatballs are done and removed from the pan, add the rest of the stick of butter (that you used for the onions earlier) to the pan. (Do not remove meatball drippings unless are is more than 1/4 cup). Melt over medium heat.
      • Add a 1/2 cup of chopped mushrooms (optional) and the remaining onions to the butter. Season with 1 teaspoon kosher salt. Saute over medium heat for about 3-5 minutes until the onions are translucent.
      • Slowly sprinkle 1/2 cup flour over the onions and mushrooms, using a wooden spoon to stir the flour in a little at a time. Add 1 tablespoon Better Than Bouillon Beef Base, and 1 tablespoon soy sauce.
      • Gradually add 3 and 1/2 cups of water to the mushrooms. Start slow and stir in between every addition of water. You want the water you add to be mostly incorporated into the sauce before adding more.
      • Add 1 cup cream or half and half to the sauce.
      • Once the sauce has come together, add the meatballs back into the pan, including any resting liquid. Cook the sauce and meatballs over medium heat, making sure there are some slow bubbles happening, for another 10 minutes, until a meat thermometer reads 160 degrees F in the center of a meatball. If the gravy gets too thick, simply add more beef broth, a little at a time, stirring completely with every addition, until it is the consistency you want. The longer you cook, the thicker your sauce will get.
      • Taste the sauce and decide if you want to add more salt and pepper. An optional and excellent garnish is chopped fresh parsley or dill, either adding it to the pan and stirring in, or topping each plating.
      • Serve Swedish Meatballs with Aunt Shirley's Creamy Mashed Potatoes, or with buttered pasta. It's also excellent with a jar of Lingonberry jam, or Homemade Cranberry Sauce!
      • Store meatballs in the fridge for 4-5 days.
      • How to freeze: Meatballs and sauce freeze beautifully! Freeze in ziplocks. Thaw in the fridge overnight, then add to a pan with a bit of water. Heat over medium low, whisking the sauce in between meatballs as it heats. Add more beef broth if your gravy has become too thick.

      Notes

      *You can use any combo of meat that you like. Half beef and half pork is sometimes more convenient for me, just depending on what I have. You want that beefy flavor, the pork is added in the recipe mainly to add fat. If you have super fatty ground beef (like 80%) then you can use less pork, but I still would use some if you want really tender meatballs.
      **Or skip the water and beef base, and use 3 cups of really high quality beef stock.
      ***You can use Worcestershire sauce in place of the soy. I tried it both ways and we liked the soy slightly better, but they are both really good. 
      Baking meatballs instead of frying: Frying the meatballs in a skillet gives you a whole other flavor component from the super crispy blackened edges, but it is definitely a pain. You can skip this step. Place the shaped meatballs on a baking sheet, right next to each other but not touching. Bake at 450 for 12-15 minutes, until the tops are nice and brown. Make the sauce as instructed (there is enough butter in the recipe that you will be okay without meatball drippings) and add the meatballs to the sauce. You don’t need to keep cooking the meatballs in the sauce, since they are cooked all the way through already. You can just serve right away once the gravy has thickened to a consistency you like. 
      Make ahead option: if you are cooking this for a holiday meal, you can make the recipe start to finish on the stovetop (frying meatballs or roasting) and then transfer the whole thing to a crock pot and heat on low, or even just the warm setting. For future holidays, I will make the meatballs and sauce a day or two ahead of time, transfer to a crock pot, and refrigerate overnight. Then I will just put the crock pot on low heat, stirring often, until warmed through, I’m guessing it will take about 3 hours. I’ll report back when I know for sure the details on this method! 
      Nutrition facts do not include Mashed Potatoes. 
       

      EASY SWEDISH MEATBALLS RECIPE

      Below is Eric’s family’s original Swedish meatballs recipe, which I published on the blog back in 2013. It uses canned cream of mushroom soup, because that’s what people did in the 50s and 60s! I prefer the from-scratch recipe above, but this one is awfully good too. (the meatballs are very similar, it’s the sauce that makes the biggest difference.)  Here is the recipe, for all the family members who still like to make it this way (Britta, I’m lookin at you. :)
      • 1 & 1/2 pounds ground beef
      • 1/2 pound ground pork
      • 2 eggs
      • 1 cup milk
      • 1/2 cup quick oats
      • 1/2 teaspoon dry mustard
      • 1 & 1/2 teaspoons salt
      • 1/2 teaspoon pepper
      • 1/2 teaspoon nutmeg
      • 3-5 dashes hot sauce
      • 3 cans cream of mushroom soup
      • 1 & 1/2 cans water
      • 5 lbs boiled potatoes
       
      Combine all meatball ingredients (ground beef through hot sauce) in a large bowl. Line a rimmed baking sheet with foil, then spray lightly with nonstick spray. With moistened hands, shape the meat into balls that are about the size of a ping pong ball. (It doesn’t really matter as long as they are uniform.) Place them on the baking sheet; you can put them right next to each other, just make sure they’re not touching. Bake in a 450 oven for 12-16 minutes, until they are brown and starting to get crispy on top.
      You can cook this in the oven or in the crock pot.
       
      Oven directions: In a 9×13 casserole dish, combine mushroom soup with 1-1/2 cans of water. Add the meatballs and stir. Bake at 350 for 1 hour.
       
      Crock pot: Combine the soup and water in the crock pot. Add meatballs and stir. Heat on low for 5-7 hours, or on high for 3-4. You just need it to get hot.
       
      Serve over boiled potatoes.

      Nutrition

      Calories: 586kcal | Carbohydrates: 14g | Protein: 25g | Fat: 48g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 17g | Trans Fat: 2g | Cholesterol: 195mg | Sodium: 1244mg | Potassium: 497mg | Fiber: 1g | Sugar: 4g | Vitamin A: 908IU | Vitamin C: 2mg | Calcium: 110mg | Iron: 3mg

      How to make Taco Seasoning

      I have been trying for YEARS to come up with a homemade version of my favorite store bought taco seasoning, but could never get it quite right. I have finally nailed it! Hallelujah! Behold: the easiest, most delicious blend of seasonings for your taco meat, that makes juicy, flavorful tacos. There is a secret ingredient…

      I have been trying for YEARS to come up with a homemade version of my favorite store bought taco seasoning, but could never get it quite right. I have finally nailed it! Hallelujah! Behold: the easiest, most delicious blend of seasonings for your taco meat, that makes juicy, flavorful tacos. There is a secret ingredient that makes a HUGE difference! Originally published Feburary 3, 2023.

      taco seasoning recipe in a wooden bowl with a metal spoon.
      Table of Contents
      1. This Taco Seasoning is for the taco lovers
      2. Why my Taco Seasoning Recipe the best
      3. More reasons to love this Taco Seasoning
      4. Homemade Taco Seasoning ingredients
      5. How to make Taco Seasoning
      6. Ways to use Homemade Taco Seasoning
      7. How to store
      8. Taco Seasoning Recipe pro tips
      9. More Recipes to Love
      10. Best Taco Seasoning FAQs
      11. Homemade Taco Seasoning Recipe Recipe

      I made a new chore chart for our kids (you know you’re feeling really hopeful about life when you decide to tackle that again, amiright?). Truman, my 9-year-old, looked it over and said, “Mooom! You have the LEAST amount of chores out of all of us!”

      There were no actual daggers in the house, so I settled for shooting them through my eyes, but I don’t know if he felt it. I made sure to make a HUGE racket later on when I did the dishes, made dinner, started laundry, and scrubbed the carpet of a sticky mess made by The Threenager.

      spices for diy taco seasoning on a plate ready to be mixed.

      How could I have made such a terrible chore chart? No where on there does it have an assignment for who is supposed to clean up the mess from when the toddler started using a real hammer to try cracking open pistachios on the open toilet seat.

      And there was no official assignment for when I found him in the yard with a rubber mallet raised high over his head, smashing my favorite mug. Or yesterday, when he used scissors to cut open several of those powdered Crystal light packets, and dumped them all into a 1/2 cup of water, and trailed what is essentially Red Dye No. 5 all over the house. (He actually tried to clean that one up himself, using the kitchen scrub brush. It looked like it had been dipped in blood. I threw it straight in the trash.)

      best taco seasoning in a jar with a wooden spoon.

      I don’t remember seeing any of these chores on the chore chart list, not one. WHO’S GOT THE MOST CHORES NOW, TRUMAN, HUH??

      I need to start making my to-do list at the end of the day. An I-did-it list? The future is too impossible to predict.

      I saw a headline the other day: Marie Kondo says she’s ‘given up on tidying’ after having three kids. I’m not making this up. I died laughing. Remember Marie Kondo? She’s the one who tried to convince us that we should all meticulously fold our underwear, and color coordinate our pantries, and never keep items that don’t spark joy. She must have finally figured out that GIANT MESSES are the only things that spark joy for children. Fight me on this, I swear it’s true.

      This Taco Seasoning is for the taco lovers

      So as per usual, I’m ignoring the current giant mess in my house to instead perfect my taco seasoning game. This has been a LONG TIME COMING, let me tell you. I posted this recipe for Seriously The Best Taco Salad almost 2 years ago, and tried my darnedest back then to nail a homemade version of McCormick’s Premium taco seasoning. (It’s different than the normal McCormick packets. I’ve only ever gotten this Premium kind at Costco or online.)

      several brands of pre made taco seasoning in their packaging, on counter.

      I love this stuff. It has an amazing ingredient list, no MSG, and makes super flavorful and saucy taco meat. When I serve tacos to guests (like for Taco Tuesday), they always ask how I make the taco meat, and I’m like, uh, it’s the store bought stuff?

      But I’ve realized that not all taco seasoning packets are created equal. Even the Original McCormick brand of taco seasoning in the packet is different from this “Premium” version.

      On every homemade taco seasoning recipe I see, they always claim, “you’ll never go back to store bought after you try this!” and I’m over here like oh, heck yes I will, nothing compares with this magical premium McCormick stuff. It’s SO much better than any recipe I’ve tried.

      I was determined to figure out how make it at home.

      You might be thinking, hold up, who even needs homemade taco seasoning? Can’t you just throw in some chili powder and be done? Well I mean, sure. If you want dry, boring tacos.

      Ground beef is not to be argued with; it’s good on its own (just ask Ron Swanson or these Smashburgers.) But these are tacos we are talking about. If there is not a fiesta of flavor in my mouth with every bite, did taco night even happen??

      These are serious questions, and I’ve got serious answers.

      What is taco seasoning?

      Taco seasoning is a mix of spices, conveniently blended together so you can make any night Taco Night. (My taco seasoning recipe also includes cornmeal, a feature of premium taco seasoning. It adds so much flavor and makes all the difference in taking your tacos from meh to magnificent.)

      Why my Taco Seasoning Recipe the best

      I’m CONVINCED that this is the best recipe for taco seasoning. The reason? Yellow Cornmeal is the number one ingredient. Say whaaaa?

      Yes you heard me. Yellow cornmeal is what takes this recipe from regular to magical. No other taco seasoning recipe I could find had anything but spices and salt, and none of them had that special umph I was looking for.

      Cornmeal serves two functions:

      • It gives the taco meat a corny, rich flavor that I am a huge sucker for. I add masa harina to my favorite Chili and Enchilada Soup, and crushed Fritos to my Mexican meatballs. Cornmeal is a natural step for any Mexican inspired dish. It’s like having the flavor of a perfect corn tortilla, right there in your taco meat.
      • Cornmeal acts as a thickener. Instead of dried out bits of ground beef covered in spices, you are going to end up with taco meat that is simmering in a gorgeous flavorful thickened sauce. Have you ever had a taco from a legit taqueria that didn’t drip down your hand when you ate it? Didn’t think so. This cornmeal-created sauce makes your taco meat juicy like that.
      Comparing the ingredient list on two brands of taco seasoning blend.

      Cornmeal is what makes the premium McCormick taco seasoning (and this homemade version) stand out. (The premium ingredient list is on the left. Regular packet is on the right.) I stood in the grocery store for an inappropriate amount of time reading ingredient lists on all the different brands of taco seasoning packets. Many of them had no thickeners at all, some used flour, brown rice, or even cornstarch. None of these ingredients are going to give you that golden corny flavor that is perfect for tacos.

      More reasons to love this Taco Seasoning

      Aside from the wonders of cornmeal, I’m also really happy with a few other things with this recipe:

      • We are using a blend of chili powders for dynamic flavor. I use regular chili powder, Ancho chili powder, and chipotle chili powder. We like chilis not only because they are spicy, but because they have amazing flavor. More chili types = more flavor.
      • This recipe is not too spicy, in spite of all the chili powder types. My kids who are all under 12 ate it happily. (If yours don’t, just add more sour cream, it’s the answer to everything ;)
      • It has an excellent, slightly smokey flavor from paprika and smoked paprika, as well as the chipotle (chipotle pepper is simply smoked jalapenos, did you know that?)
      • Cocoa powder is the final ingredient and adds a subtle flavor that you probably wouldn’t be able to pick out without knowing. Chocolate has Latin roots, and does wonders for Mole. It adds perfect depth to this seasoning blend.
      diy taco seasoning on a wooden spoon on a counter

      Homemade Taco Seasoning ingredients

      Here’s a quick shopping list to help you gather your ingredients. See the recipe card below for the full ingredients and instructions!

      • cornmeal
      • chili powder
      • ancho chili powder
      • chipotle chili powder
      • cumin
      • oregano
      • dried minced onion
      • garlic powder
      • salt
      • paprika
      • smoked paprika
      • cocoa powder
      Mexican spices in containers and cornmeal spread out on a countertop.

      How to make Taco Seasoning

      Taco seasoning is about as simple as it gets, guys. You probably have most of these spices in your cupboard. And all you have to do is measure and dump and you’re done! The full instructions can be found in the recipe card below.

      • Add it to your ground beef! With some water to keep it moist. That’s it, yo.
      • Measure out all spices, pour them into tiny bowls and arrange them artfully on your counter.
      • Just kidding. Dump them all into a medium bowl.
      • Mix spices together, a whisk is handy here.
      spices and ingredients for homemade taco seasoning in tiny bowls spread on a counter.

      Ways to use Homemade Taco Seasoning

      There are so many things you can add this Taco Seasoning to! Ground beef is a classic, as well as the healthier but similar staples of ground chicken or ground turkey. You can add the seasoning to a pound of beans (refried or whole beans, drained and rinsed) following the same method. If you are using a meatless option, such as mushrooms, walnuts, or meat replacements (like impossible meat or beyond burger), just prepare as directed and then add the seasoning as called for in this recipe, pound per pound.

      Now, once you have your seasoned meat or alternative, the sky’s the limit for how to use it! Here are some of my favorite ways:

      How to store

      The best way to store your newly made taco seasoning is an airtight container in the pantry or with your other spices. I prefer either a repurposed spice container (like an old cumin or chili powder container, if you have a big one) or a small mason jar with a fitted lid. With a good seal, your homemade seasoning should last about six months!

      How long does taco seasoning last?

      You’re in luck. This homemade taco seasoning makes four batches and will last in a sealed container for up to six months! But honestly, name the last time you didn’t make 4 batches of tacos in a 6 month time span. If not, you need more tacos in your life. I’m just trying to keep you mentally healthy.

      Can you freeze Homemade Taco Seasoning?

      Unlike many other foods, your taco seasoning will actually do best if left at room temperature in a sealed container. Humidity in the refrigerator or freezer can affect the flavor of the spices, and could even cause mold or bacteria over time. If you really need to freeze it for some reason, make sure it is vacuum sealed so no moisture can penetrate at all. Given the shelf life of spices, I would say just avoid freezing altogether.

      homemade taco seasoning recipe in a white bowl with metal spoon.

      Taco Seasoning Recipe pro tips

      Taco Tuesday: stretch your taco meat for a crowd

      If you have unexpected guests show up on taco night, add a can of drained black beans and a little extra salt to your taco meat. Or use pinto beans, or refried beans, or any beans.

      You could add up to 1 cup cooked rice, too.

      draining grease from a cast iron skillet full of cooked ground beef.
      Here’s how I drain the grease. I spoon it into a foil-lined bowl, refrigerate, then toss in the trash.

      Do you do Taco Tuesday at your house? We host it every summer. I make a HUGE amount of taco meat (stretched with beans) and invite all the neighbors over for dinner. It’s meant to be a super casual drop in event, and designed to strengthen friendships rather than impress. I don’t clean my toilet or bother hiding the ever present pile of laundry.

      I go into details on how to host your own Taco Tuesday on this post for 5 Minute Restaurant Style Salsa. I got the idea from this Kitchn post about How to Host a Crappy Dinner Party. Read the comments for lots more ideas for how to do this with your spin on it. We’ve been doing Taco Tuesdays every summer for 6 years now, and it’s sooo much fun!

      adding taco seasoning to ground beef in a cast iron skillet.

      The reason I’m bringing this up on my post about taco seasoning is because I want to point out how easy it is to feed a crowd with tacos. When taco night is over, any leftover meat goes into ziplocks in the freezer, and pulled out again the next week.

      My best friend Sarah calls it “The Mother” taco meat. 😂 Like a sourdough starter, you just keep adding more. Maybe I’ll even give my new batch a name this summer, like how everyone names their sourdough starters, ha!

      taco meat topped with shredded cheddar cheese in a cast iron skillet.

      Meal prep: make taco meat ahead of time

      Meal prepping for tacos is so easy and the payout is worth it. Make a ton of taco meat. Portion each pound into a quart-size ziplock and seal. Flatten out as much as you can (so it thaws fast later). Freeze until later!

      When you want tacos, you can let your taco meat thaw in the fridge, or you can toss the whole thing frozen into a pan with a 1/2 cup of water and heat on low. It will take a few minutes, but eventually it will thaw out and heat up just fine.

      Having frozen, pre-made taco meat on hand at all times is one of my mom secret weapons. Easiest last minute meal ever. Even if you thaw it first, always add in some water when you heat it up so it doesn’t dry out.

      bowl of taco salad with radishes, lime, cheese, tomato, etc.
      This taco meat makes for the BEST Taco Salad.

      More Recipes to Love

      Best Taco Seasoning FAQs

      What is in taco seasoning?

      Taco seasoning is a blend of spices and thickeners to flavor meat or meat alternatives for tacos. Typically, that classic taco flavor depends heavily on chili powder, as well as other warming spices like onion, garlic, paprika, etc. There is almost always a thickening agent as well to help coat the meat. In prepackaged taco seasoning packets, this often comes in the form of maltodextrin and cornstarch. In our recipe we use cornmeal (QUEEEEEN CORNMEAL), which not only thickens everything up perfectly but also serves as a huge flavor boost. Bring on the corny.

      Where to buy taco seasoning?

      No need to buy seasoning packets with this homemade recipe!

      Psshhhh. Who am I kidding. That’s not real life! I get it, sometimes there is no time for homemade spice mixes. Buy McCormick’s Premium Taco Seasoning mix. It’s the only one I like, and is what today’s recipe is copied from. I have some in my cupboard right now.

      What can i use if i don’t have taco seasoning?

      It’s quite easy to improvise homemade taco seasoning. Don’t have all these ingredients? That’s okay, you probably have some of them! Wing it, my man. Try it out with what you have on hand, and then you can buy any of the missing ingredients for a more epic version the next time!

      How much homemade taco seasoning to use?

      Use 1/4 cup, or a quarter of the recipe, per 1 pound of meat. This is the equivalent of using one store bought taco seasoning packet (which are usually 1 ounce, or about 3-4 tablespoons.)

      Why do you put cumin in taco seasoning?

      Cumin adds a subtle, smoky flavor to anything you put it in. It’s a staple of Mexican and Tex-Mex cooking and it’s a spice cabinet if you ever cook recipes inspired by those cuisines. 

      Can I use chili seasoning if I don’t have taco seasoning?

      Yes, you can. It doesn’t make the absolute best tacos, but it’ll work if you really just want to get dinner done and your family isn’t that picky. The main difference between the two is that chili seasoning tends to have more chili powder (surprise, surprise) and paprika, while taco seasoning will likely have more cumin. Otherwise, they have many of the same spices in them, like garlic powder, onion powder, oregano, salt, and pepper. Note that this is just if we’re comparing packets from the store, not if we’re comparing a packet of chili seasoning to this homemade taco seasoning. Then there are even fewer similarities. 

      What is the difference between taco and fajita seasoning?

      Taco seasoning spices it up a little more than fajita seasoning–it’s heavier on the chili powder and oregano. Fajita seasoning is more cumin-forward, so it’s more smoky. If you don’t mind your fajitas on the spicier side, go right ahead and use taco seasoning to make fajitas.

      How much taco seasoning per pound of meat?

      You’ll need ¼ cup of taco seasoning per pound of meat. This is the same amount that comes in a pre-measured taco seasoning packet from the store.

      I’m excited to share my next recipe with you guys: Chicken tacos, using this taco seasoning blend. You can make it on the stovetop OR in the slow cooker. And it’s not dry as a bone! Miracle of miracles. Coming soon :) Until then, enjoy this seasoning on some beefy ground beef!

      Update: here they are, my Taqueria-Style Chicken Tacos! There’s even a slow cooker option (and there will be zero jars of salsa dumped in your crockpot, can I get a hallelujah!!).

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      taco seasoning recipe in a wooden bowl with a metal spoon.
      Print

      Homemade Taco Seasoning Recipe

      Course Main Course
      Cuisine Mexican
      Prep Time 5 minutes
      Total Time 5 minutes
      Servings 1 cup
      Calories 492kcal
      Author The Food Charlatan

      Ingredients

      For the dry spice mix:

      • 6 tablespoons cornmeal
      • 2 tablespoons chili powder*
      • 1 tablespoon ancho chili powder
      • 1 tablespoon chipotle chili powder
      • 2 tablespoons cumin
      • 2 tablespoons oregano
      • 2 tablespoons dried minced onion
      • 4 teaspoons garlic powder
      • 4 teaspoons sea salt or kosher salt
      • 2 teaspoons paprika
      • 2 teaspoons smoked paprika
      • 1 teaspoon cocoa powder

      When you make taco meat:

      Instructions

      • In a medium bowl, whisk together 6 tablespoons cornmeal, 2 tablespoons chili powder, 1 tablespoon ancho chili powder, 1 tablespoon chipotle chili powder, 2 tablespoons cumin, 2 tablespoons oregano, 2 tablespoons dried minced onion, 4 teaspoons garlic powder, 4 teaspoons sea salt, 2 teaspoons paprika, 2 teaspoons smoked paprika, and 1 teaspoon cocoa powder.
      • Makes 1 cup taco seasoning. Store mixture in an airtight container (mason jar, tupperware, zipolock baggie, we not fancy)
      • Use 2 tablespoons seasoning for 1/2 pound of ground beef.
        Use 1/4 cup seasoning for 1 pound of ground beef.
        Use 1/2 cup seasoning for 2 pounds of ground beef.
        Use 3/4 cup seasoning for 3 pounds of ground beef.
        Use 1 cup seasoning (all of it) for 4 pounds of ground beef.

      To make 1 pound taco meat:

      • Cook 1 pound ground beef in a pan over medium heat, crumbling. Drain the grease. (Or don't!!)
      • Add 1/4 cup of taco seasoning to the meat. Add 1 and 1/4 cups water. If you love yourself even more, add in 1 teaspoon Better than Beef Bouillon. (this ingredient is optional but soo tasty. Adds great beefy flavor.)
      • Stir well and cook over medium heat until liquid has reduced somewhat but for heavens sake, not all the way. JUICY tacos, please! Your sauce should be nice and thick. It shouldn't take more than a couple minutes.

      Notes

      *”Chili powder” sold in the United States is actually a blend of chili powders and is pretty mild. Do not replace it with straight up cayenne pepper or any other straight chili powder. If you can’t get this style of chili powder, use whatever chili powder you have but start with a much lower amount and taste as you go, to make sure it’s not crazy spicy.
      If you don’t have time to make your own taco seasoning, use any 1 oz taco seasoning packet and add 1 and 1/2 tablespoons yellow cornmeal into your taco meat in addition. I’m telling you! It’s so good! 

      Nutrition

      Calories: 492kcal | Carbohydrates: 94g | Protein: 17g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Sodium: 9867mg | Potassium: 1663mg | Fiber: 27g | Sugar: 9g | Vitamin A: 13753IU | Vitamin C: 9mg | Calcium: 441mg | Iron: 22mg