all things food
Easy taco bake has all the delicious flavor of a hard shell taco, with the ease of a casserole. Boldly seasoned ground beef is layered with refried beans, salsa, tortilla chips, and cheese in a hearty crowd pleasing dish.
This simple Breakfast Nachos recipe is a delicious and savory twist to add to your mornings. With crispy tortilla chips, melty cheese, eggs and all your favorite toppings, they’re the perfect way to start your day with a hearty and flavorful meal that takes under 20 minutes to make! Why Make Breakfast Nachos? My friend introduced me to this…
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This simple Breakfast Nachos recipe is a delicious and savory twist to add to your mornings. With crispy tortilla chips, melty cheese, eggs and all your favorite toppings, they’re the perfect way to start your day with a hearty and flavorful meal that takes under 20 minutes to make!
My friend introduced me to this breakfast hack, and I’m hooked. We’ve been making breakfast nachos nonstop lately, and here’s why you should too:
Want Breakfast Nachos for a Crowd?
Making this recipe for a crowd is super simple! Just increase the ingredients to fit your groups size and use a half or full size sheet pan. Top with the eggs and toppings as usual, and you’ve got a perfect breakfast or brunch recipe for a crowd!
Step 1: Preheat your oven or toaster oven to 350°F. Place the chips on a parchment lined quarter sheet pan or toaster tray, top with cheese and bake for 10 minutes or until cheese begins to melt.
Step 2: While the chips are baking, heat olive oil or butter in a large suite pan over medium heat. Gently crack the eggs into the skillet and cook for 2-3 minutes, flipping hallway through if desired. You could also scramble the eggs if you prefer.
Step 3: Remove chips and melted cheese from the oven, top with egg and desired toppings.
Get Your Kids Involved
Getting your little ones involved in the kitchen is the easiest way to get them to be good eaters. For this recipe, let them help you sprinkle the cheese and choose what toppings they want to add. They’ll feel more empowered and inspired to try new things if they can help!
Breakfast Nachos are a departure from the usual breakfast foods like cereal or oatmeal and can be a great way to mix things up and try something new! Let me know in the comments what toppings you’re adding to your breakfast nachos and leave a rating if you love this recipe idea!
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Crispy, crunchy and colorful, who doesn’t love a Taco Salad? This easy recipe is so flavorful and fully customizable!
This taco salad recipe is super customizable without compromising on its hearty and satisfying flavors. It’s the ultimate meal prep salad!
The post Taco Salad appeared first on Budget Bytes.
Listen, I love Taco Tuesday as much as the next gal, but Taco Salads are really where it’s at. I have always said that salad is the ultimate “fast food”, and I’m sticking to it. Think about it, they’re quick, easy, and almost always require very little cooking. When you want a little extra somethin’ special, this taco salad with lean ground beef is it. You can make taco salad at home for a fraction of the price and have enough salad to meal prep all week long.
Taco salad is everything you love about crispy beef tacos but in salad form! I’ve made sure it’s jam-packed with lettuce and extra veggies to keep you full all day long.
Here’s what you’ll need to make this taco salad:
I love that this is a great recipe to clean out those leftovers from the fridge. Here are some ideas:
This salad is a crowd-pleaser! If I’m entertaining and have guests or family members who don’t eat certain ingredients, I keep everything separate so everyone can build their own perfect taco salad! I like mine without the ground beef and always use extra beans… yum! I love that everyone can enjoy this salad together with a wide range of toppings and feel full and content.
See how we calculate recipe costs here.
Gather all topping ingredients. Julienne 1/2 red onion, chop 2 roma tomatoes, defrost 1 cup frozen corn, drain and rinse 1 can black beans, dice 1 avocado, crush 3 cups of tortilla chips, shred 1 cup cheddar cheese, slice 1 jalapeno. Set aside or mix together in a large serving bowl.
Chop 1 head of iceberg lettuce into bite-sized pieces.
Combine 4 oz sour cream, juice and zest from 2 limes, 1 clove of minced garlic, 1/4 tsp salt, 1/4 tsp chili powder, 1/2 tsp sugar, and 4 Tbsp oil in a small mixing bowl.
Whisk to combine.
Add 1 pound lean ground beef and 1 packet of taco seasoning to skillet. Break apart the ground beef with a spatula and mix in the taco seasoning.
Cook until all of the ground beef has turned brown. I used a lean ground beef, so I added my seasoning and beef at the same time. I didn’t have any fat to strain off at the end, which saved me a little prep time.
Top chopped lettuce with prepped veggies and cooked ground beef.
Toss all ingredients together.
Drizzle a generous helping of dressing over the top with crumbled tortilla chips! Serve and enjoy.
This hearty taco salad is sure to satisfy!
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This Santa Fe salad is the ultimate Southwestern salad. It’s loaded with tender, juicy chicken, fresh veggies, and creamy black beans.
The post Santa Fe Salad appeared first on Budget Bytes.
I have a major weakness for Southwestern flavors, and this Santa Fe salad is the ultimate combination. It’s loaded with tender, juicy chicken, fresh veggies, and creamy black beans. I love it tossed in our creamy avocado dressing. It’s a great hearty entrée-sized salad that’ll keep you full for hours. If you are plant-baseed, this flavor bomb of a salad still packs the same punch without the chicken. This salad is a true crowd pleaser.
This tasty Santa Fe salad recipe starts with a bed of romaine lettuce topped with Southwestern favorites, like corn, black beans, bell pepper, cheese, and tortilla chips. Top it off with our favorite creamy avocado dressing, some fresh pico de gallo, and a dollop of homemade guacamole for a filling salad that’s bursting with flavor!
Here’s what you’ll need to make a Santa Fe salad:
This Southwestern salad is a great fridge clean-out recipe. Here are some other things I love to add when I have them on hand:
As with most salads, I recommend storing the veggie components separately from the chicken and dressing and tossing everything together just before serving. This helps protect the lettuce from wilting. Stored correctly, this salad should keep well in the refrigerator for up to 3 days, making it great for meal prep!
See how we calculate recipe costs here.
Add 1 avocado, ½ cup sour cream, 1 clove of garlic (minced), ¼ tsp salt, 2 Tbsp lime juice, and ¼ bunch cilantro to a food processor or blender.
Puré until smooth. Cover and set aside in the refrigerator.
Chop 2 heads of romaine lettuce into bite-sized pieces and transfer to a large salad bowl.
Dice 1 bell pepper, slice 5 radishes, thaw 1 cup frozen corn, and rinse and strain 1 can of black beans. Add this and 1/2 cup of pico de gallo to the large salad bowl on top of chopped romaine lettuce. Cover and keep in the refrigerator while you prepare the chicken.
Place the chicken breasts inside a heavy duty food storage bag and flatten with a rolling pin or a tenderizing mallet until the breasts are consistently about 3/4 inch thick. Start in the middle at the thickest part of each breast for more even cooking. This step helps the chicken cook more evenly.
Prepare the Santa Fe Chicken seasoning blend by combining 1 Tbsp chili, 2 tsp paprika, 1/2 tsp cayenne, 1 tsp cumin, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp salt and 1 tsp black pepper together.
Rub chicken breasts with 1 Tbsp olive oil and divide the seasoning blend between the them, making sure to thoroughly coat the entire surface of each chicken breast with seasoning.
In a large skillet, add 1 Tbsp olive oil over medium-high heat. When the oil is glistening and hot, add the chicken breasts. Cook your chicken for a total of 10-12 minutes, flipping halfway. While the chicken cooks, do not wiggle or disturb it except for flipping. Remove the chicken from the heat when it reaches an internal temperature of 160°F. Allow chicken to rest on a cutting board for 5-10 minutes before slicing into strips. After resting, the chicken should reach an internal temperature of 165°F.
Fan out the sliced chicken on top of the salad and drizzle Creamy Avocado Dressing over the top. Toss and serve!
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