These roasted shrimp tacos are a weeknight favorite! Easy smoky shrimp roasted with corn, served with a crisp and refreshing lime slaw. Delicious! I interrupt our Thanksgiving recipe programming for… Regular food. Roasted shrimp tacos, to be exact. Smoky roasted shrimp tacos with corn and slaw, to be even more exact. Whenever I have a […]
These roasted shrimp tacos are a weeknight favorite! Easy smoky shrimp roasted with corn, served with a crisp and refreshing lime slaw. Delicious!
I interrupt our Thanksgiving recipe programming for…
Regular food. Roasted shrimp tacos, to be exact. Smoky roasted shrimp tacos with corn and slaw, to be even more exact.
Whenever I have a few weeks of recipe testing, Eddie and the kids ask for “regular” food. Like, normal food. Nothing new or unusual, nothing crazy unique, just some good old regular food!
That’s what I consider these shrimp tacos to be. They are easy, simple, taste incredible and come together fast on a weeknight. They are also a crowd pleaser and relatively easy to serve when times are busy. Taco bars, forever!
I always find that we crave this kind of food during the holiday season. Something familiar and delicious, but not something heavy or wintery. After all the mashed potatoes and stuffing and gravy, I usually want a meal that tastes completely different!
And that’s exactly what we have.
To make these tacos, I throw raw shrimp, covered in spices, on a baking sheet. I toss in some corn, and while it all roasts, I make a slaw.
Our favorite slaw is simple: green cabbage, lots of lime, salt, pepper, olive oil, cilantro. Simple but crunchy and refreshing. A taco must.
Of course, other toppings are always welcome. We almost always have pickled onions and cotija cheese on hand. But any kind of salsa or pico is perfect too. (more…)
These grilled fish tacos are a summer favorite for us. Smoky, flavorful grilled fish is served on warm tortillas with a crisp and refreshing jalapeño slaw made with fresh corn. We adore this lovely light meal that is packed with flavor! Have a Monday margarita with this taco!! These grilled fish tacos are such an […]
These grilled fish tacos are a summer favorite for us. Smoky, flavorful grilled fish is served on warm tortillas with a crisp and refreshing jalapeño slaw made with fresh corn. We adore this lovely light meal that is packed with flavor!
Have a Monday margarita with this taco!!
These grilled fish tacos are such an easy, delicious way to make your weeknight meal shine. The fish is smoky, flaky and buttery. The jalapeno corn slaw is crunchy and refreshing with a bite of heat and citrus. The whole combination is incredible.
While it’s true that I’ll put just about another in a taco, fish tacos are one of our favorites. Especially Eddie’s. He doesn’t love Mexican food as much as I do, but he will gladly take a fish taco any day.
Beer battered fish tacos are probably my number one choice. But what I love about these grilled fish tacos is that they are so smoky and light. You know how it can be SO HOT in the summer that you barely have an appetite? Like it’s almost too hot to eat?
These are perfect for those hot nights. First, you grill the fish so no need to heat up the house with the oven. And second, they are easy, customizable and such a lovely light meal. No feeling like you downed an entire bowl of queso after finishing these
Unless, of course, you downed an entire bowl of queso after finishing these.
When it comes to the fish, I like to use a mild white fish for this. Something like cod. I already have a recipe for summer salmon tacos, but salmon works here too. Basically, if you like the fish, you will enjoy it in these tacos.
I use lots of smoky spices. Smoked paprika, cumin, some garlic, a pinch of chipotle chili powder. Layering the flavor is the name of the game here and I want flavor in every single bite of taco!
One way that I make these fish tacos come off the grill so perfectly flaky and buttery is by using a grill pan. This all clad one is my favorite – I have two and use them almost every single day. I spray them with an avocado oil spray or something similar and then place the fish on the grill pan, then the whole thing directly on the grill.
This also helps to ensure that the fish doesn’t flake off and fall in between the grates when you’re flipping it or trying to remove it from the grill. It’s the easiest way to do it, especially if you’re a beginner.
If I have big pieces of fish, then I feel confident throwing them directly on the grates. But just keep in mind that fish cooks fast on the grill – you don’t want to overcook it!
Now… the slaw.
This slaw may be our favorite summer slaw so far. And you know that we are suckers for a good, crunchy slaw.
I love the refreshing, crisp bite that the slaw gives to the taco, especially since the fish is so soft and practically melts in your mouth.
This slaw is made with super thinly sliced green cabbage, corn cut straight from the cob, jalapeño peppers from the garden, tons of fresh cilantro, a little lime and lots of salt and pepper. Trust me when I say that you will want to eat this as a salad! In fact, it could be a side salad or side dish for these tacos. If you don’t want to put the slaw directly in the taco, just serve it on the side!
It is SO crunchy. So crispy. Perfectly sweet and savory with a hint of spice.
The other toppings I love for these tacos? My quick pickled onions. Some crumbly cotija cheese. A few spritzes of fresh lime. And maybe some extra cilantro.
Those are the basics for me, but of course you can add anything else you love. (more…)
Inside: These spicy shrimp tacos with creamy chipotle salsa are so easy to make and a perfect option for your next taco tuesday. One of my favorite proteins to include in …
Inside: These spicy shrimp tacos with creamy chipotle salsa are so easy to make and a perfect option for your next taco tuesday.
One of my favorite proteins to include in my recipes is shrimp. It is such a versatile ingredient and can be used in so many different recipes, including as crunchy shrimp, ceviche, in a garlic sauce, and a la diabla. Today, I am going to share a recipe for easy spicy shrimp tacos that you will love. In my opinion, these are the best shrimp tacos, because they have the perfect amount of heat from the poblano peppers and the creamy sauce made with chipotle peppers and mayonnaise.
This is one of my favorite recipes for taco night, or any other night when I need to make something in a hurry that I know everyone will love. This is also a great recipe for your next cinco de mayo party and you can be certain that your guests will be satisfied!
What kind of Shrimp Should You Use For Spicy Shrimp Tacos?
My favorite kind of shrimp to use for this recipe are smaller shrimp. While I love jumbo shrimp for other types of recipes, using small or medium shrimp for tacos is the best option since you can get more pieces in each bite and I find it easier to eat. If all you have are plump shrimp or larger shrimp, then you can definitely use them, but if you can find something smaller, that is what I recommend for this easy shrimp taco recipe. If you do use the larger shrimp, you should cut them up into smaller pieces for this recipe.
I always use fresh shrimp, which is why my next recommendation is to start with raw shrimp that you can then cook. You can always use pre-cooked shrimp from the store, but I think it is affects the flavors and juiciness a bit, so I try to avoid that.
How do you make shrimp tacos?
For this recipe, you will start by gathering all of the ingredients that you will use first. Those ingredients are listed below:
1 pound of raw shrimp
1 poblano pepper
2 medium tomatoes
1 medium onion
2 fresh garlic cloves
1 tsp dried oregano
1/4 stick of butter
1 tsp olive oil
2 tbsp mayonnaise
2 chipotle peppers in adobo
Warm tortillas (Corn Tortillas or Flour Tortillas will work)
You should also use a hot sauce, like salsa macha or something else along with lime to accompany the tacos.
Start by cleaning the shrimp and then cutting them into smaller pieces. Like I mentioned above, if you are using larger shrimp, you will want to cut them up into smaller pieces. Add the shrimp to a medium bowl and season with salt and set aside while you move onto the next step.
Next, slice the poblano pepper, dice the onions, and set aside.
Chop up the chipotle peppers and add them along with the adobo sauce and mayonnaise to a small bowl. Add one minced garlic clove to the same bowl and mix well. Set aside.
Place a large skillet on your stovetop over medium high heat and add the butter and olive oil. Immediately add the poblano pepper and onion and cook for about 5 minutes over medium heat. Add the remaining minced garlic and cook for 1 more minute.
The next step is to add the tomatoes, oregano, and a pinch of salt to the hot pan and combine with the ingredients from the previous step.
The final step for cooking the shrimp is to add the chopped up shrimp to the pan and cook for two minutes (or until slightly pink) before adding the chipotle-mayonnaise mixture. Mix well and cook for two more minutes before removing from the heat.
To prepare the tacos, warm a tortilla on a frying pan on both sides and then add a small amount of oil to the pan. Add some cheese to the top side of the tortilla and top with the shrimp mixture. Fold in half like a quesadilla and then remove from the pan to a plate lined with a paper towel. Serve with your favorite toppings, like salsa, lime wedges, fresh cilantro, shredded cabbage or fresh pico de gallo.
This recipe is sure to be a hit and is perfect for any day of the week. Every single time that I make it, people are asking for the recipe, so that is why I am sharing it here.
Let me know how this turns out in the comments below!
Check out these other taco recipes that you will love
Clean the shrimp well and chop into smaller pieces, and season with salt in a medium bowl. Set aside.
1 lb raw shrimp, salt
Chop the chipotle peppers and add to a small bowl with the mayonnaise and some of the adobo sauce from the can of chipotle peppers
Slice the poblano peppers and dice the onions and set aside.
1 poblano pepper, 1 onion
Dice the roma tomatoes and set aside separately from the peppers and onions.
2 roma tomatoes
Heat a large skillet over medium heat and add the butter and olive oil and then immediately add the poblano peppers and onions. Cook for about 5 minutes and then add one minced garlic clove and cook for one more minute.
Add the tomato, oregano, a pinch of salt, and mix well and cook for another couple of minutes.
2 roma tomatoes, 1 tsp oregano, salt
Add the shrimp and cook for two more minutes. Then add the chipotle-mayonnaise mixture and mix everything well. Cook for two more minutes and then remove from the heat.
2 chipotle peppers in adobo, 2 tbsp mayonnaise, 1 lb raw shrimp
Add a small amount of olive oil to a hot pan and add a corn tortilla. Add the cheese to the top and then top with the shrimp mixture. Fold over like a quesadilla and remove from the heat to a plate with a paper towel.
Serve with lime, salsa, and your other favorite toppings.
These healthy shrimp tacos are easy and delicious! Served on a warm tortilla with a quick cabbage slaw and a simple shrimp taco sauce. Shrimp Tacos Madison loves shrimp tacos, and lately, I’ve been making this easy shrimp taco recipe for her on repeat….
These healthy shrimp tacos are easy and delicious! Served on a warm tortilla with a quick cabbage slaw and a simple shrimp taco sauce. Shrimp Tacos Madison loves shrimp tacos, and lately, I’ve been making this easy shrimp taco recipe for her on repeat. They’re a fast and simple dinner, perfect for Taco Tuesdays, Cinco
Our favorite taco salad is loaded with all the best toppings and served with some of our favorite dressings. Cilantro lime, chili mango or salsa ranch is the perfect dressing for this crunchy, satisfying salad! Getting ready for taco Tuesday over here!! Because let me just tell you, I make the best taco salad ever. […]
Our favorite taco salad is loaded with all the best toppings and served with some of our favorite dressings. Cilantro lime, chili mango or salsa ranch is the perfect dressing for this crunchy, satisfying salad!
Getting ready for taco Tuesday over here!!
Because let me just tell you, I make the best taco salad ever.
I swear! See… the best taco salad is made with refreshing crisp lettuce, seasoned taco meat, juicy tomatoes, scallions, corn, crunchy tortilla strips and the most delicious dressing.
And the best part? I have three dressings that I love that you can choose from!
We’re all about the BEST of everything today.
These dressings are tried and true loves, ones that we adore and will enjoy based on what we’re in the mood for. You choose from:
Cilantro lime. This is a major go-to and I’ve shared in it multiple recipes here on the blog before.
Salsa ranch! This is for all my ranch lovers out there. I make my homemade ranch dressing and stir in my favorite classic restaurant-style salad. So good.
And finally, chili mango. This is for my sweet and spicy friends, those who enjoy a creamy dressing with a hint of heat and lots of lime.
The dressings are what elevate the taco salad and make it feel different each time. Each dressing makes it feel special. Whether you go with the classic cilantro vinaigrette or a creamy ranch based one.
Now this salad is nothing groundbreaking. It is just… a taco salad! But it’s a really good taco salad and I’m going through everything we love to have on our salads. I mean, I like it so much that I actually sometimes prefer the salad to the actual taco itself.
Which is crazy.
Because I will eat a taco at any time. Every time!
There is something about these ingredients though – when combined, they are super delicious. Season lettuce tossed with cilantro. Ground turkey or beef or even chicken. A bunch of our favorite taco toppings. Don’t forget the corn for sweetness and the pickled onions for tang. You can also add on some salsa or beans or whatever you love.
The point of our favorite taco salad?
It’s SUPER satisfying. So crunchy, so filling and loaded with all the flavors you love in a taco. And the dressings are what makes it different each time!
My cilantro lime dressing is more of a vinaigrette. Bright, refreshing and tastes green in a good way.
The salad ranch is simple too. I make my homemade greek yogurt ranch dressing. Then I stir in some restaurant style salsa (I really like Herdez) until I get the flavor I desire. This also stays great in the fridge for a few days and it’s an incredible dip. Tortilla chips, veggies, pretzels – the options are endless.
My chili mango is creamy and cool, with lime juice and lots of tajin seasoning. The texture is similar to a creamy vinaigrette and it’s delish!
And let me remind you: I use my nutribullet for ALL of these dressings. It’s the best. It’s super small, easy to use and even easier to clean. It makes dressings that are emulsified and smooth and it’s my ideal way to use it. I can’t live without this appliance.
And that’s how you make our favorite taco salad! (more…)
These cod fish tacos are a deliciously easy dinner recipe! Top baked fish with garnishes and a creamy taco sauce.
We’re always on the lookout for fast and easy dinner recipes, and this one is a new family favorite. Meet these quick Cod Fish Tacos! Crust the cod in spices and throw it in the oven. Then whip up a creamy taco sauce while the fish bakes. Add crunchy vegetable garnishes and it’s a meal! This one was so bursting with flavor, even our 6 year old was a huge fan (which is the highest praise we know!).
Tips for buying cod
Cod has a mild, pure flavor without a “fishy” aftertaste. In fact, it’s even more mild than salmon! Cod is a great starting point for people who think they don’t like fish. But the most important part? Start with a great piece of fish. If it’s not high quality, there may still be a fishy taste. Here’s what to know:
Fresh cod tends to be best. The frozen cod we’ve tried has been sub-par, with a fishy aftertaste and watery texture. If you can, nab a piece from your local fish counter.
Buy wild caught. Fish that is wild caught in your country is usually a sustainable choice. There are also quality options in well-regulated farms; see Seafood Watch Consumer Guide.
How to make cod fish tacos
This cod fish tacos recipe is quick and simple, relying on easy cooking methods. Here’s what you’ll need to do:
Bake the fish at 400F for 10 minutes, then broil 2 minutes. Before baking, cover the cod in a spice blend of cumin, smoked paprika, garlic powder and onion powder.
Make the sauce. Mix up the creamy taco sauce of Greek yogurt, mayo, cilantro and spices.
Prep the toppings. To keep these fish tacos simple, you’ll just need to shred cabbage and toss it with a little salt: no need to make a full slaw!
Warm the tortillas. Don’t skip this part! Warm the tortillas so they’re supple and ready to fill.
And that’s it! Top the tortillas with the fish, sauce and veggies. It’s a simple healthy dinner idea that you’ll want to make again and again. (It fits the Mediterranean diet if that’s what you’re looking for!)
Sauce and slaw variations
There are lots of ways to vary these cod fish tacos. Once you’ve made it one way, here are a few more ideas to try:
Preheat the oven to 400°F. While it preheats, prep the fish.
Make the fish: In a small bowl, mix together the dry rub: chili powder, cumin, smoked paprika, garlic powder, and onion powder. Pat the fish dry, then sprinkle it with the ½ tablespoon kosher salt and pat it in. Add the seasoning and pat it to cover the fish. Place the fish on a parchment lined baking sheet. Bake for 10 minutes, until tender. Then broil for 2 minutes until the top is lightly browned. When the fish is done, break it with a fork into bite sized pieces. (Try to serve immediately as the fish gathers moisture as it sits.)
Make the sauce: Meanwhile, in a medium bowl, whisk the cilantro, Greek yogurt, mayonnaise, apple cider vinegar, garlic powder, onion powder, cumin, and salt. If necessary depending on the thickness of the yogurt, add a teaspoon or two of water until the sauce is easy to dollop. Refrigerate until serving.
Prep the toppings: Toss the shredded cabbage with a few pinches kosher salt. Open and drain the pico de gallo.
Warm the tortillas: If desired, char the tortillas by placing them on an open gas flame on medium for a few seconds per side, flipping with tongs, until they are slightly blackened and warm. Or warm them according to How to Warm Tortillas.
Serve: Assemble the tacos by topping the tortillas with fish, cabbage, pico de gallo (removed with a fork to drain of excess liquid), and the sauce. Top with additional chopped cilantro and serve.
Inside: If you love birria, then you will want to try this delicious quesabirria recipe – a classic Mexican dish that everyone will love! Over the past few years, I …
Inside: If you love birria, then you will want to try this delicious quesabirria recipe – a classic Mexican dish that everyone will love!
Over the past few years, I have loved sharing my Mexican culture with all of you through my recipes. One of my most popular recipes has been my authentic birria recipe which you can find here.
Birria is a delicious recipe that consists of slow-cooked meat (lamb meat, goat meat, or beef), that is cooked in a variety of spices and chile peppers, resulting in a tender, melt in your mouth recipe that is very popular in Mexico and abroad. The meat is shredded and then served either on its own, or with the broth, also known as consome.
Another very popular way to serve birria is as quesabirria tacos, which is a fusion of tacos, quesadillas, and birria. This recipe has become very popular on social media over the past few years as it has become more well-known in the United States.
Today I am going to teach you how to make this tasty recipe, so keep reading to find out more!
What is quesabirria?
Quesabirria is a type of Mexican street food that typically consists of slow-cooked birria, melted cheese, and a tortilla. The tortillas are dipped in the consome (or broth that results when you cook the birria), cooked on both sides, before being filled with the flavorful meat and served with even more consome.
The colors of this dish are very vibrant and it is a perfect option for taco night. Every time I make it, people say it is one of the best things they have ever tried!
Quesabirria can be as spicy or as mild as you would like, it really depends on the amount and type of chiles that you include. Check out the recipe for birria here, so that you can get started on this recipe.
Where does quesabirria come from?
Quesabirria is believed to have originated in the Mexican state of Jalisco, specifically in the city of Guadalajara. With that said, you can find it made throughout Mexico and it has made its way to other countries too! If you search for quesabirria beef tacos, or some other variation of those terms, you will find a ton of results which shows you just how popular this tender beef is.
One of the reasons it is so popular is because of the combination of flavors that comes from the guajillo peppers, ancho chiles, and other ingredients that are used to cook the juicy tender meat.
The cheesy filling is also something that people tend to love. I mean who doesn’t love cheese?
How do you make quesabirria?
Once you have mastered making birria, the actual process for turning it into quesabirria is pretty easy! You will need the following to get started:
Birria meat (you can find the recipe here)
Corn tortillas
Consome from the birria (broth)
Cheese (manchego, oaxaca cheese, mozzarella, or another melty cheese)
Cilantro, onion, lime wedges, and salsa to accompany
To speed up the process, you can use a pressure cooker (like an instant pot) on the high pressure setting, and the birria can be done in less than 45 minutes. If you have more time, you can use a slow cooker or even cook it in a large skillet over the stove for a longer period of time.
If you are going to make quesabirria tacos, you will want to set aside at least a cup of the consommè to dip the tortillas in and to serve on the side. This is one of the best parts of the recipe, so make sure to serve it in a small bowl with each serving.
To make this quesabirria tacos recipe, you will start by adding a little bit of oil to a hot skillet over medium heat. You will then take each tortilla and dip it in the consome, before adding it to the skillet and frying on both sides until crispy, but still somewhat soft. You do not want these to be as crispy as tostadas, because you still need to fold them in half.
Next add the birria meat and the cheese on one side, and fold the crispy tortillas in half and cook on both sides for a few more minutes so that the cheese melts, being careful not to let them burn.
At this point, you will serve the quesabirria tacos on a large plate. The most popular garnishes for this recipe are fresh cilantro, diced onions, a squeeze of lime juice, and fresh salsa. I always serve it with a cup of the consomme also to use as a dipping sauce. You will be amazed at how delicious the flavors are and you will definitely be coming back for me.
Now that you have this birria taco recipe, you don’t even need a good reason to make it – any day is a perfect day to try this authentic Mexican dish.
Let me knwo in the comments below how it turns out!
Inside: Learn how to make the perfect avocado salsa verde, also known as salsa taquera, which is a great salsa recipe to go with your favorite Mexican tacos. In Mexico, …
Inside: Learn how to make the perfect avocado salsa verde, also known as salsa taquera, which is a great salsa recipe to go with your favorite Mexican tacos.
In Mexico, there are an infinite number of salsa recipes. Any home you go to will have their favorite recipeusing basic ingredients and imparting a ton of great flavors. Salsa is a staple in Mexican foods and you will find it at every table and nearly every meal.
One of the great things about salsa is that you can adjust the heat levels by adding or taking away different peppers, or by changing what kind of peppers you use. For example, for today’s avocado salsa recipe, I use serrano peppers and habanero peppers, so it has the perfect amount of heat for me. However, if you want to make it less spicy, you can replace the habaneros with jalapenos and omit the serranos.
What is Salsa Taquera?
This avocado salsa recipe is also called salsa taquera. This is because it is the perfect salsa to serve on your favorite Mexican tacos, like barbacoa tacos, tacos al pastor, carnitas tacos, and more! It uses fresh avocados, a combination of spicy peppers, fresh cilantro, and other simple ingredients. It has the best flavor and a slightly chunky texture which I love.
Throughout Mexico, you will find “taquerias” or tacos stands, all over the city. You can go right up, tell them what kind of tacos you want and have freshly made tacos on your plate in a matter of seconds. There is no need to wait for taco tuesday in Mexico! Usually they have a variety of salsas that you can choose from, and this avocado salsa is always at the top of the list for me since it is one of my favorite salsa recipes.
There are a few different varieties of avocado salsa. For example, some varieties blend all of the ingredients together to make a creamy avocado salsa, while others (like this recipe) include avocado chunks that are added directly to the sasa verde for a different texture. You can serve it on tacos like I explained above, or you can use it as a yummy dip with fresh tortilla chips.
How do you make Avocado Salsa Verde?
The key to this homemade salsa recipe is to use the freshest ingredients. For this particular recipe, you will need to gather the following avocado salsa ingredients:
Fresh Tomatillos
Serrano chile
Habanero chile
Ripe Avocado
Onion (red onion or white onion is fine)
Garlic cloves
Fresh cilantro
Salt
The process is very simple. You will start by making a delicious salsa verde, and then you add in the chopped ingredients at the end to give it this salsa’s signature texture.
Of course it is important to start by washing all of the ingredients first. Once you have done that, add some water to a pot and bring to a boil, adding the serrano peppers (don’t add the habanero to the water, it will be used later).
After 5 minutes, add the tomatillos and let it continue cooking for a few minutes until they start to change color slightly. Remove the peppers and tomatillos from the water and let them cool down.
Once they have cooled, add them to a blender with a little bit of water, the garlic, 1/4 of the onion, a few small pieces of the cilantro, and salt to taste and blend well. Then pour the salsa into a medium bowl and set aside for a moment.
Next, chop the rest of the cilantro and onion and cut the avocado into small chunks. Add the chopped ingredients to the bowl with the salsa and add additonal salt to taste if needed.
Let me know in the comments below how this recipe turned out and what your favorite kind of salsa is to serve with tacos.
Bring about 1-2 cups of water to a boil and add thte serrano peppers.
Cook for 5 minutes and then add the tomatillos, and continue cooking until they start to change colors. Remove the peppers and tomatillos from the water and set aside.
Blend the tomatillos and peppers with the garlic, 1/4 onion, a small amount of cilantro, and salt until smooth. Pour into a bowl and set aside.
Chop the rest of the onion and cilantro and cut the avocado into small chunks.
Taco smashed potatoes are a great weeknight meal! Crispy, crunchy smashed potatoes are topped with seasoned taco meat, guacamole, sour cream, cheese and more. Load up your favorite toppings and go to town! It’s my new favorite way to do taco night! Super crunchy smashed potatoes topped with alllllll our favorite taco fixings. Think seasoned […]
Taco smashed potatoes are a great weeknight meal! Crispy, crunchy smashed potatoes are topped with seasoned taco meat, guacamole, sour cream, cheese and more. Load up your favorite toppings and go to town!
It’s my new favorite way to do taco night!
Super crunchy smashed potatoes topped with alllllll our favorite taco fixings. Think seasoned ground beef, melty cheese, guacamole, sour cream, diced tomatoes, cilantro, pickled onions and more!
The most versatile dinner is here.
What’s your favorite thing? Because I’ll put it on a smashed potato. I swear.
Instead of a baked potato bar, we’re doing a smashed potato bar. Set up all of your favorite taco toppings, make a pan of smashed potatoes and then go to town.
Hello, how fun!
Also, extra delicious. Very satisfying and filling. Plus, they taste amazing.
My love for smashed potatoes knows no bounds! I will put just about anything on a smashed potato… as evidenced here.
Oops.
The classic version is a go-to side dish around here. I don’t even want to tell you how often we make them.
They are just so delicious though! With their golden crunchy edges, their buttery soft bites and the salty, crisp skin. Aside from eating them off the sheet pan alone, I will cover them in all.the.things.
Give me all the sauces. The cheeses. The toppings.
Sprinkle everything on a smashed potato and I’m game.
I love these so much because everyone else loves them for dinner. So it’s easy for me. You can load them up with ground beef, turkey or shredded chicken or make a vegetarian version. You can do beans instead of (or in addition to!) meat.
Guac or diced avocado, sour cream or a lime crema drizzle. The options are truly endless. (more…)
We love these one pot nachos! The bottom layer is a taco-seasoned ground beef, green chile and pinto bean mixture, topped with tons of cheese and chips. Bake until melty and golden, then serve hot! Best nachos ever. Oh yes, you heard me right!! Nachos. One Pot. ONE POT NACHOS!! These are DIVINE. Layers of […]
We love these one pot nachos! The bottom layer is a taco-seasoned ground beef, green chile and pinto bean mixture, topped with tons of cheese and chips. Bake until melty and golden, then serve hot! Best nachos ever.
Oh yes, you heard me right!!
Nachos. One Pot. ONE POT NACHOS!!
These are DIVINE. Layers of taco-spiced beef, green chile, pinto beans and corn, topped with tons of cheese, crunchy huge tortilla chips and more cheese. Then alllll the toppings.
YES.
When I say this is one of the best things I’ve ever made?? Not joking. Not even close.
It’s quite possible that I’ve now moved on from sheet pan nachos. Because these one pot nachos have totally blown everyone’s mind.
They are hearty. They are so super flavorful. And they are a fun way to serve nachos – plus, you can always throw extra tortilla chips next to them.
The most fun part of these is that the tortilla chips are set down into the nachos and the melted cheese holds them in place. They are SO good.
I was worried that the chips would get soggy in the beef mixture, but they really don’t. They get slightly softer, but barely – and if you’re a fan of chilaquiles, then you’ll love them.
Seriously, we could not stop eating these. They are out of this world. So much so that I’m making them again tonight for the fourth time. We are obsessed!
Here’s what goes into our pan:
Ground beef. You can use ground turkey too!
Some taco spices and tomato paste. This makes all the difference.
Diced green chiles! Can’t go without them.
Pinto beans. You can use black or kidney or whatever you prefer.
Corn. I just use frozen corn! Stir in a cup and it’s super easy.
All the cheese. I like a mix of sharp cheddar and monterey jack. I like to grate my own because it melts the best – however the only packaged cheese I use regularly is Tillamook farm shreds. They are awesome.
Then, it’s time for the chips. Stick them all around the pan, just the very edge into the mixture.
Bake everything together, just for 12 or 15 minutes. The cheese melts. The chips get toastier. The whole thing marries together and the flavor is wild. They make your house smell amazing too.
Prep Time:
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