Taco Soup is bold, comforting, easy to customize and always a family favorite! Ground beef and black beans fill every serving with plenty of protein while veggies offer some nutrients. This one pot soup recipe checks all the right boxes!

Stay warm with more of the best soup recipes like Chicken Dumpling Soup, Tuscan White Bean Soup and Sausage Orzo Soup.

Taco soup is one of those recipes that’s great for cleaning out your fridge/pantry! Some of my most favorite recipes are the ones where you can just toss a bunch of stuff into a pot and call it dinner.

It also helps that my family is obsessed with this taco soup recipe. I love serving it, because it’s a great way to sneak protein and nutrients into the mouths of even the most selective eaters!

Flavorful, easy, versatile, family friendly… This beef taco soup seriously satisfies.

Why we love it:

• Filling – This easy taco soup can stand on its own without a side dish. The black beans and ground beef pack it with protein and make it so filling!
• Flavorful – You may be full from just one serving of taco soup — however, it’s so flavorful you’ll go back for seconds anyways!
• One pot – Less clean-up is always a HUGE win in my kitchen. This soup recipe is easily prepared in just one pot.
• Budget-friendly – You won’t be breaking the bank to make this taco soup! Check out the ingredients below and you’ll see that they’re all nice and inexpensive.

Taco Soup Ingredients

• Ground Beef – I like to use lean ground beef since it doesn’t render as much fat when cooking. If you use higher fat beef, you may want to drain excess fat after browning.
• Black Beans – Make sure they’re thoroughly drained and rinsed before adding to the pot. Any kind of beans will work here!
• Beef Broth – Low-sodium beef broth is preferred. If you use regular beef broth, you may want to omit the additional sprinkle of salt.
• Salsa – Use your favorite brand of salsa (feel free to make it spicy)! Or, go the extra mile by using Homemade Salsa.
• Veggies – I love using a medley of onions, corn, and bell peppers in this recipe, but feel free to experiment and add some extras from the fridge.
• Seasonings – All you need is a sprinkle of salt and some taco seasoning to create the very best flavor!

How to make Taco Soup

Take a quick look at how I make the BEST taco soup recipe! Scroll to the bottom of this page for more detailed instructions and ingredients.

• Add the beef, onions, and peppers to a pot over medium heat.
• Once the beef is cooked, stir in the remaining ingredients and cook over medium heat for about 15 minutes. Stir often.

Taco Soup Variations and Substitutions

• Make it creamy: When I’m serving this to my kids, I stir in some heavy cream to cool it off and reduce the spice.
• Thicken it: You can stir in some tomato sauce or crushed tomatoes for a thicker soup.
• Add in additional veggies: Mushrooms, peppers, spinach, or whatever you think you’d like to eat in your taco soup!
• Add rice: Add in some quick rice and simmer for 5-10 minutes, or long grain rice and simmer 20-30 minutes until tender for a thicker soup.
• Top it up: For me, this soup is all about the toppings, but toppings are optional and additional ingredients. Try cheddar cheese, sour cream, avocado, fresh tomato and lime wedges.
• Make it with chicken instead: Add all of the ingredients to a large pot and throw in two whole, raw chicken breasts. Simmer over medium-low heat until chicken is tender. Remove chicken breasts, shred, and add back into the soup to serve.

How to store this easy Taco Soup

Once it’s cooled to room temperature, transfer taco soup to an airtight container and store it in the fridge for 3-4 days. Reheat for 30 seconds at a time in the microwave, stirring each time it stops, until warmed all the way through.

Can I freeze Taco Soup?

Sure thing! Allow the soup to fully cool before storing it in a freezer-safe container. I recommend pouring it into a zip-lock bag and laying it flat on a baking sheet to freeze, that way it optimizes how much room you have in your freezer.

Freeze for up to 3 months and let it slowly defrost in the fridge prior to reheating.

Can I make Crockpot Taco Soup?

Yes! This easy Taco Soup is also a perfect Crockpot soup recipe!

1. Brown your ground beef in a skillet, then add to a 3-4 quart slow cooker.
2. Add the remaining ingredients, and cook on low for 3-4 hours (you can leave it longer and it won’t hurt anything, or on high for 1.5-2 hours.
3. Serve.

Can I make it in the Instant Pot?

You sure can.

1. Brown your ground beef in the Instant Pot on sauté.
2. Add your broth and scrape the bottom to remove any bits.
3. Add the remaining ingredients and select pressure cook on high for 2 minutes.
4. When the cook time is over, let the pressure release naturally for at least 5-10 minutes (just because soup can be very steamy), then open the valve and remove the lid to serve.

More soup recipes you’ll love!

When the weather cools off, all I want is soup, stews and chilis! If you’re the same, you’ll love these cozy dinner ideas:

• Crockpot Chicken Noodle Soup — a classic made easier.
• Classic Beef Stew — don’t forget the crusty bread!
• Easy Vegetarian Chili — big on flavor, you won’t even miss the meat!
• Chicken Rice Soup — make it in the slow cooker or on the stove top
• The BEST Sausage Tortellini Soup — so cozy and full of flavor!

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Easy Taco Soup recipe

This easy Taco Soup is made with just 8 ingredients and minimal prep! It's hearty and comes together in 30 minutes or less.

Course Main Course, Soup

Cuisine American, Mexican

Diet Gluten Free

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 6 servings

Calories 217cal

Author Ashley Fehr

Ingredients

• 1 lb lean ground beef
• 1 red bell pepper (finely chopped)
• ½ onion (finely chopped)
• 2 ½ cups low sodium beef broth
• 540 ml canned black beans drained and rinsed (19oz)
• 341 ml canned sweet corn with juice (12oz)
• 1 cup mild tomato salsa
• 1 teaspoon low sodium taco seasoning
• 1 teaspoon salt

US Customary – Metric

Instructions

• In a large soup pot, brown ground beef with red pepper and onion over medium heat. Drain any excess fat if desired.
• Add broth, beans, corn, salsa, taco seasoning and salt. Simmer over medium heat, stirring occasionally, for 15 minutes. until vegetables are tender.
• Serve with optional toppings: tortilla chips, shredded cheese, avocado, lime wedges, or sour cream.

Video

Nutrition

Serving: 313grams | Calories: 217cal | Carbohydrates: 21g | Protein: 24g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 47mg | Sodium: 1046mg | Potassium: 882mg | Fiber: 7g | Sugar: 5g | Vitamin A: 851IU | Vitamin C: 29mg | Calcium: 47mg | Iron: 3mg

The post Easy Taco Soup recipe appeared first on The Recipe Rebel.

Can’t get enough meatloaf? Try my Crockpot Meatloaf Recipe, my Easy Turkey Meatloaf or this Air Fryer Meatloaf next!

One pan dinner recipes are always my favorite! Why? Easier clean up, of course!

When these Mini Meatloaves and Vegetables are all said and done here, all you need to do is toss out the foil or parchment paper that lined the pan. (If you’re also a fan of sheet pan dinners, you’ll love my recipe for Sheet Pan Sausage and Potatoes!)

It also definitely helps that my family can’t seem to get enough of this easy dinner recipe.

The glazed mini meatloaves are perfectly portioned, the roasted potatoes are oh so tender, and the veggies (you can use green beans or broccoli) always turn out amazing as well. It’s a well-rounded dinner that’s all on just one pan!

What really sends the homemade meatloaves over the top is the tangy glaze. It’s a simple combination of ketchup, brown sugar and apple cider vinegar and it really hits the spot.

The way it compliments the ingredients in the actual meatloaf is so satisfying! 

Ingredients Needed:

• Potatoes: It’s best to use creamer potatoes (young yukon gold or red potatoes) since they’re so tender. The skin is delicate, so no need to peel!
• Veggies: Feel free to use green beans or broccoli florets. Both work very well in this recipe – just make sure that they’re fresh. 
• Oil: Olive oil or canola oil both get the job done. 
• Salt and Pepper: Try not to be too heavy-handed with the salt! As for the black pepper, freshly cracked is always best. 
• Ground Beef: I like to use lean ground beef, but you can use whichever kind you like best.
• Onion: Not a fan of bits of onion in your meatloaf? Swap it with onion powder. 
• Sauce: You can use either ketchup or barbecue sauce.
• Breadcrumbs: Fine breadcrumbs are what you’ll want! That way you don’t have larger pieces of breadcrumbs in your meatloaf. 
• Egg: This will work with the breadcrumbs to bind all of the ingredients together. 
• Italian Seasoning: This adds a subtle herbaceous note that really makes the meatloaf mixture so good!
• Brown Sugar: All out? No worries! Make your own by combining one cup of granulated white sugar with one tablespoon of molasses. 
• Apple Cider Vinegar: This makes the glaze on top of the meatloaves deliciously sweet and tangy. 

How to Make Sheet Pan Mini Meatloaf and Roasted Potatoes

Making this sheet pan dinner is easy, and cleaning up afterwards is even easier. That’s a huge win in my house!

1. Get the veggies ready. Place the halved potatoes and green beans (or broccoli) in a bowl. Drizzle with a little oil and season with salt and pepper. Spread them in an even layer on the prepared baking sheet. 
2. Make the meatloaf mixture. Combine the beef, onion, ketchup, breadcrumbs, egg, and seasonings in a bowl until combined. 

3. Form the mini meatloaves. Use your hands to shape 4 evenly sized mini meatloves. Line them up on the foil, across from the vegetables.
4. Bake and glaze. Place the pan in the oven and bake for 25-30 minutes. Just before serving, stir the glaze ingredients together and brush it all over the meatloaves. 

How do I know when mini meatloaves are done cooking?

If you’re unsure, I highly recommend using a meat thermometer to check! Once inserted into the thickest part of the meatloaf, the thermometer should read 160°F. 

What can I do with leftover meatloaf?

Besides just reheating it and enjoying it as-is, there are plenty of ways you can get creative with leftover meatloaf! Here are just a few of my favorite ways to enjoy this reheated entree:

• Make a meatloaf sandwich (you can use either cold or hot meatloaf).
• Crumble up meatloaf and use it as an easy base for shepherd’s pie.
• Add slabs of meatloaf to BBQ-inspired tacos.
• Add a touch of sweetness to canned or homemade chilli by mixing in crumbled or cubed leftover meatloaf.

Should I use ketchup or BBQ sauce for my meatloaf glaze?

The choice is entirely yours! Personally, I like to use ketchup in both the meatloaf mixture and in the glaze. However, BBQ sauce is also pretty delicious! It just depends on which condiment is your personal favorite. 

How to Freeze Sheet Pan Mini Meatloaves

These sheet pan mini meatloaves are ideal for prepping and freezing! You can even make a double batch and freeze half of them to save time. 

Follow the meatloaf instructions as written, but don’t bake them. Wrap the uncooked meatloaves tightly in two layers of plastic wrap. Write the date on the plastic or a piece of tape and store in the freezer for up to 3 months.

When you’re ready to enjoy the mini meatloaves, simply let them thaw in the fridge overnight and cook according to recipe directions.

How to Store Mini Meatloaves

Have any leftovers? You’re in luck because this recipe reheats wonderfully! 

Store your leftovers in an airtight container in the fridge for 2-3 days. While you can always just zap your leftovers in the microwave, I have an oven method that’s pretty great at not drying out the meatloaf!

Simply place the meatloaves in a casserole dish with a couple tablespoons of beef broth or water. Cover the meatloaves with foil and reheat in a 250°F oven for 20 minutes or until warmed through.

Variations to Try

• Swap the veggies: Try using vegetables like broccoli, cauliflower, sweet peppers, zucchini, and halved baby carrots. Make sure the veggies are cut into small, even shapes so they’ll be tender by the time the meatloaf is fully cooked.
• Experiment with different sauces: Ketchup and BBQ sauce are my go-to sauces for these mini meatloaves, but you can experiment with any sweet and tangy sauce. Hoisin sauce and teriyaki sauce are perfect for making Asian-inspired mini meatloaves!
• Change the meat. You can swap the ground beef for ground pork, turkey, chicken or sausage. We’re adding lots of moisture so I don’t find that leaner cuts get dry with this preparation.

Serving Suggestions

This one pan dinner really has it all! It has an entree and two sides all on the same pan, so there’s not really a need to pair it with any other side dishes. 

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Sheet Pan Mini Meatloaf and Roasted Potatoes

Sheet Pan Mini Meatloaf and Roasted Potatoes is a quick and easy dinner recipe for those hectic weeknights! Homemade mini meatloaves bake to perfection alongside potatoes and veggies all on one pan. I think my favorite part might be the tangy meatloaf glaze!

Course Main Course

Cuisine American

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 4 people

Calories 364cal

Author Ashley Fehr

Ingredients

• 1 lb Creamer potatoes (halved)
• 2 cups green beans or broccoli florets
• 1 tablespoon oil
• salt and pepper
• 1 lb lean ground beef
• ½ medium onion (finely diced or grated)
• ¼ cup ketchup or barbecue sauce
• ¼ cup fine bread crumbs
• 1 egg
• ½ teaspoon Italian seasoning
• ½ teaspoon salt
• ⅛ teaspoon black pepper

Meatloaf Glaze

• ¼ cup ketchup
• 1 tablespoon brown sugar
• 1 teaspoon cider vinegar

US Customary – Metric

Instructions

• Preheat oven to 400 degrees F and line a rimmed baking sheet with tin foil. Grease with non-stick spray.
• Place potatoes and green beans or broccoli each in a medium glass bowl. Drizzle both with oil and season with salt and pepper.
• Place all vegetables in a single layer on one end of the prepared baking sheet.
• Fold the edge of a piece of foil to create a ledge and place it on the empty side of the pan.
• In a medium bowl, stir together beef, onion, ketchup, bread crumbs, egg, Italian seasoning, salt and pepper.
• Shape into 4 mini rectangular meatloaves and line up on the foil on one side of the baking sheet.
• Bake for 25-30 minutes or until potatoes are tender and the meatloaf reaches an internal temperature of at least 160 degrees F.
• Stir together glaze ingredients and brush over meatloaves before serving.

Video

Notes

I have updated this recipe since creating the original, which was a simple 6 ingredient dinner. If you prefer to use the original recipe, you can find it here.

Ingredients and Substitutions:

Vegetables: originally I used green beans in this recipe instead of broccoli — both work equally as well and cook in about the same amount of time! Feel free to swap the vegetables for those your family enjoys, just keep in mind that cook times can vary.

Beef: you can swap the ground beef for ground pork, turkey, chicken or sausage. We’re adding lots of moisture so I don’t find that leaner cuts get dry with this preparation.

Onion: if you prefer not to have pieces of onion in your meatloaf, you can swap the diced onion for ½ teaspoon of onion powder. 

Nutrition

Calories: 364cal | Carbohydrates: 37g | Protein: 29g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 111mg | Sodium: 711mg | Potassium: 1011mg | Fiber: 3g | Sugar: 11g | Vitamin A: 220IU | Vitamin C: 25mg | Calcium: 57mg | Iron: 4mg

The post Sheet Pan Mini Meatloaf and Roasted Potatoes appeared first on The Recipe Rebel.

Crockpot Chicken Taco Soup is a comforting soup that’s easy to make with just six bold ingredients! With tender chicken, beans and corn in a flavorful broth, this slow cooker soup is sure to be a hit!

Love making soup in the Crockpot? Check out more easy recipes like Crockpot Chicken Noodle Soup, Crockpot Cheeseburger Soup and Crockpot Lasagna Soup.

This Crockpot chicken taco soup recipe is one of the biggest reasons I get excited for cooler temperatures! When it’s time for a bowl of comfort, nothing quite hits the spot like chicken taco soup.

Slow cooked to perfection, this chicken soup is loaded with filling ingredients that really keep you full and plenty of flavor to satisfy your taste buds.

It also helps that my family never gets tired of this chicken taco soup!

Why we love it:

• Super quick prep time – You only need about 5 minutes of your day to prepare slow cooker taco soup. You pretty much just have to measure your ingredients and toss them into the Crockpot!
• Filling and flavorful – The best of both worlds when it comes to dinner recipes! Chicken and beans keep you nice and full while the corn, tomatoes and taco seasoning makes your mouth water.
• Simple ingredients – You only need 5 inexpensive ingredients to make this soup. I love how budget-friendly it is!
• Creamy – There’s just enough heavy cream in the mix to give this taco soup with chicken the best creamy consistency. Of course, you can always feel free to add even more cream if you’d like.

Ingredients Needed for Crockpot Chicken Taco Soup

• Chicken breasts: Trim the fat if needed before adding them to the slow cooker. Boneless chicken thighs also work well, or you can stir in some cooked Shredded Chicken if you have some ready!
• Beans: Chili-style beans are my favorite to use. They’re tender and offer a nice flavor to the soup. In a pinch, you can swap them with a can of pinto beans or black beans, but you’ll want to add extra seasoning to compensate.
• Salsa: Use your favorite jar that you already know you like the taste of. Feel free to pick a spicy salsa if you’d like some heat in this soup recipe!
• Corn: Use a can of corn and do not drain it. The juice from the can adds sweet flavor to the broth.
• Heavy cream: You can swap this with half and half if you’d like, just note that your soup may not be as creamy.
• Taco seasoning: If you have any left over, save it and use it later to make my favorite One Pot Taco Mac!

How to make Crockpot Chicken Taco Soup

Here’s a sneak peek at how to make the best chicken taco soup in the Crockpot! Scroll down for more detailed instructions.

• Add the chicken, corn, taco seasoning, water, salsa and beans to the Crockpot. Cook on low for 3-4 hours.
• Once the chicken is cooked, remove it from the slow cooker and shred it with two forks.

• Stir the chicken back into the Crockpot.
• Stir the heavy cream into the soup. Taste and see if you need to add salt and pepper.

Variations and Substitutions

• Add a little bit of spice: If you’re craving some heat, you can spice things up by sprinkling in some cayenne powder and/or red pepper flakes along with the taco seasoning. Spicy salsa also does the trick.
• Swap the chicken: If you prefer chicken thighs, those can definitely be used instead! Just make sure they’re boneless and skinless. You can also use 1 pound of cooked, crumbled ground beef, or leftover taco meat!
• You can use frozen corn: I prefer canned corn because the juices add a bit of sweetness to balance all of the more savory flavors. However, frozen corn works just fine if that’s what you have on hand.
• Bump up the veg: this is a simple soup, but it’s easily customizable! If you need to clean out the fridge, feel free to add in some of what you need to use up. Frozen bagged veggies, chopped peppers, onions, spinach, kale, mushrooms, etc. Feel free to get creative!

How to store Crockpot Chicken Taco Soup

Once the soup cools to room temperature, transfer it to an airtight storage container and pop it in the fridge. It’ll stay good for about 3-4 days.

The quickest way to reheat it is in the microwave for 30 seconds at a time, stirring each time it stops, until warmed all the way through. You can also reheat it on medium-low on the stove top.

Can I freeze Chicken Taco Soup?

Yes! This taco soup freezes well for up to 3 months. To freeze it, let it first fully cool to room temperature. Then pour it into a freezer-safe zip-top bag. Lay it on a baking sheet and freeze for an hour or so, that way it freezes in a flat layer. This will help with storage space in your freezer!

When it comes time to reheat your soup, let it slowly thaw in the fridge first, and reheat in the microwave or on the stove top.

Serving suggestions:

When it comes time to serve your chicken taco soup, garnish each bowl with all your favorite toppings! Hot sauce, sour cream, sliced avocados, cilantro, jalapeños… The list can keep going on forever.

We also like to serve it with some Cheesy Garlic Bread or No Knead Artisan Bread with this Rotel Dip or Taco Dip for a fun, taco-inspired meal!

Comment below and let me know how you like to top off your taco soup!

More Crockpot Soup Recipes you’ll love!

• Chicken Rice Soup (Stove Top or Slow Cooker) — a reader favorite!
• Slow Cooker Cheeseburger Soup — the heartiest, coziest soup.
• Slow Cooker Zuppa Toscana
• Crockpot Chicken Noodle Soup — great for battling those winter colds.
• Crockpot Lasagna Soup (quick & easy!) — don’t forget the garlic bread!

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Slow Cooker Creamy Chicken Taco Soup

This Crockpot Chicken Taco Soup is made with just SIX ingredients in the slow cooker! With 5 minutes prep, it's an easy healthy dinner idea for busy weeknights.

Course Main Course, Soup

Cuisine American

Prep Time 5 minutes minutes

Cook Time 3 hours hours

Total Time 3 hours hours 5 minutes minutes

Servings 4 servings

Calories 373cal

Author Ashley Fehr

Ingredients

• 2 boneless skinless chicken breasts (about 1 lb)
• 1 can chili-style beans (398 ml or 14oz)
• 1 can corn (with juice, 341 ml or 12oz)
• 1 ½ cup water
• 1 cup jarred tomato salsa
• 2 teaspoon taco seasoning
• ½ cup heavy cream
• salt and pepper to taste

US Customary – Metric

Instructions

• Place chicken breasts, beans (with sauce), corn (with juice), water, salsa and taco seasoning into a 3-4 quart slow cooker.
• Cook on low for 3-4 hours (a little longer is fine here, but the chicken will be cooked in about 3 hours).
• Remove chicken from the slow cooker and shred.
• Stir chicken back into the slow cooker with the cream. Adjust seasonings to taste, then cover and heat through.

Video

Notes

Ingredients and Substitutions:

• Chicken: this recipe would also work well with boneless, skinless chicken thighs or cooked ground beef. It’s a great use for leftover taco meat too!
• Beans: you can substitute with any kind of unflavored beans you like — black beans are a great swap! The chili-style beans add loads of flavor without needing extra seasoning. if you are using unseasoned beans, you may want to increase the taco seasoning before serving.
• Corn: I like to use canned corn because the sweet juices balance out the spice here. You can also use frozen in a pinch.
• Salsa: salsa adds lots of flavor, plus tomatoes, peppers and onions. You can also substitute chopped tomatoes plus chopped, sautéed peppers and onions, but you’ll want to add additional seasonings to compensate.
• Cream: heavy cream is my preference because it doesn’t curdle when heated or combined with acidic foods. If using heavy cream, you can add it at the beginning of the cook time or at the end. If using light cream, stir it in only at the end.

Nutrition

Serving: 394grams | Calories: 373cal | Carbohydrates: 43g | Protein: 22g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 84mg | Sodium: 956mg | Potassium: 910mg | Fiber: 9g | Sugar: 6g | Vitamin A: 990IU | Vitamin C: 9mg | Calcium: 100mg | Iron: 3mg

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Crustless Quiche is made with eggs, cream, fresh spinach, crispy bacon, and green onions. It’s loaded with flavor, perfect for an easy weeknight dinner or breakfast! You won’t even miss the crust 😉

If you love eggs for breakfast, you might also like these Mini Quiche recipe, this Easy Puff Pastry Ham and Cheese Quiche, or this Breakfast Pizza!

If you know me, you’ll know that breakfast is my favorite meal of the day, whether we’re serving it at breakfast, lunch, or dinner!

Crustless Quiche is an easy meal that is just as perfect for a weeknight breakfast as it is for an easy dinner.

This easy quiche recipe is so versatile, you can easily adapt it to include your favorite meats, cheeses, and veggies. 

It’s a great way to use up leftover veggies, it’s low carb, and it’s freezer friendly too!

This recipe is all of my favorite things in one healthy package.

For more delicious healthy breakfast recipes, check out Our Favorite Breakfast Burritos, my Healthy Strawberry Smoothie recipe, and these Whole Wheat Pancakes!

Ingredients Needed:

• Eggs: use fresh, large eggs for the base of this quiche.
• Half and half: adds a creamy richness to the eggs, making a custard-like texture for the dish.
• Salt & Black Pepper: salt enhances the flavors of all other ingredients, while freshly ground black pepper is preferable for its robust taste to add a slight heat and depth of flavor to the quiche.
• Spinach: It brings a fresh and slightly earthy taste, along with a lovely color. Frozen spinach, thoroughly drained of excess moisture, can be a convenient substitute.
• Cheese: Adds a creamy, tangy flavor. Feel free to experiment with other cheeses like Swiss, gruyere, or even a bit of feta for a different flavor profile.
• Bacon: adds a smoky, savory depth. For a lighter option, turkey bacon or even Canadian bacon can be used.
• Green Onions: to add a slightly sweet but tangy pop of flavor. Spring onions or chives could also work well as substitutes.

How To Make Crustless Quiche

This recipe is so easy to make, with only 5 minutes of prep time! Full instructions are included in the recipe card below.

• Make egg mixture: Whisk together eggs, milk, salt, and pepper in a large bowl.
• Add other ingredients: Stir in spinach, cheese, bacon, and green onion.
• Pour mixture into pan: Pour into the prepared pie plate.
• Store or bake and serve: Store the quiche for later, or bake it until set, then slice and serve.

How To Make Crustless Mini Quiche

You can use this recipe to make Crustless Mini Quiche by greasing a muffin pan and dividing the egg mixture between the cups.

You will bake at the same temperature but reduce the cook time to 20-25 minutes.

Check out my Mini Quiche Recipe to see how to make them with a crust as well!

How do I store Crustless Quiche?

Leftover quiche will keep well in the refrigerator for up to 5 days after being freshly made. Once it has cooled to room temperature, store it in an airtight container, or wrap it with aluminum foil or plastic wrap to keep it fresh.

Can I freeze Crustless Quiche?

Quiche always freezes well! Simply wrap tightly or place individual slices in an airtight container. Freeze for up to 3 months. Thaw overnight in the fridge and reheat in the microwave or a 350-degree F oven.

Tips and Notes

• Make it ahead. Pouring the quiche mixture into your greased pan and refrigerate the unbaked quiche, ready to bake the next day. I rarely do this, though, because the leftovers are just as good as they are fresh! Cooked eggs will reheat perfectly, so leftovers make a great weeknight breakfast. You can also cook and freeze this Crustless Quiche to enjoy at a later date. Simply thaw overnight in the refrigerator, then reheat in a 350-degree oven until warmed, or slice and microwave individual pieces.
• Fresh ingredients. Be sure to use the freshest ingredients possible, and especially make sure your eggs are fresh for the best end result in texture and flavor!

Crustless Quiche Variations

• Make it dairy-free. Swap the milk for non-dairy milk and cheese (or simply omit the cheese).
• Make it vegetarian. Skip the bacon and add in extra veggies if you desire.
• Swap the meat. Instead of bacon, try cooked turkey bacon, breakfast sausage, diced ham, or whatever you have in the fridge.
• Swap the veggies. Try sauteed mushrooms, red onion, cherry tomatoes, roasted bell peppers, shredded carrots, or whatever you’ve got lying around!
• Swap the cheese. Use Swiss cheese, gruyere, mozzarella, or a combination of cheeses to add a new flavor profile. Goat cheese or feta can also be great for a tangier taste. Mozzarella, Parmesan, or Jalapeno Monterey Jack for a flavorful twist!
• Make Crustless Quiche Lorraine. Check out my traditional Quiche Lorraine recipe to use the quiche filling with this recipe to make a crustless version.
• Make Crustless Ham Quiche. Use my Easy Ham Quiche Recipe with this recipe to make a crustless variation.

Serving Suggestions

A crisp green salad is the perfect addition to this healthy crustless quiche recipe, or try my Easy Broccoli Salad for extra nutrients here!

You can also serve your homemade quiche with Breakfast Potatoes or Air Fryer Hashbrown Patties for some tasty carbs to keep you going.

If you’re serving the quiche for breakfast or brunch, consider accompanying it with this Creamy Fruit Salad recipe for a sweet contrast.

A refreshing drink will always go down a treat too. Check out my 30+ Healthy Smoothie Recipes for some delicious ideas that I know will be a huge hit!

More Easy Savory Breakfast Recipes to Try

Breakfast

Crustless Quiche – 6 ingredients!

Breakfast

Mini Quiche recipe

Quick Breads

Cheddar Bay Biscuits

Breakfast

Breakfast Taco Bites

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Crustless Quiche

Crustless Quiche is made with eggs, cream, fresh spinach, crispy bacon, and green onions. It's loaded with flavor, perfect for an easy weeknight dinner or breakfast! You won't even miss the crust.

Course Breakfast, Main Course

Cuisine American

Prep Time 5 minutes minutes

Cook Time 40 minutes minutes

Total Time 45 minutes minutes

Servings 8 slices

Calories 155cal

Author Ashley Fehr

Ingredients

• 8 large eggs
• ¾ cup half and half
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 cup chopped fresh spinach
• 1 cup shredded cheddar cheese
• 3-4 slices bacon cooked and crumbled
• 1 green onion sliced

US Customary – Metric

Instructions

• Preheat oven to 350 degrees and grease a 9" pie plate.
• In a large liquid measuring cup or mixing bowl, whisk together eggs, milk, salt and pepper.
• Stir in spinach, cheese, bacon and green onion.
• Pour into prepared pie plate and bake for 35-45 minutes, until set through the centre.
• Slice and serve.

Notes

Ingredients and Substitutions:

• Cream: you can use low-fat milk instead of cream for a lighter quiche, or heavy cream for a richer quiche.
• Add-ins: the vegetables, cheese, meat, and seasonings are all very customizable with this recipe. You can use ham instead of bacon or make it meatless. You can add sauteed peppers and mushrooms instead of spinach. You can choose any cheese you like! Feel free to get creative. 

Make Ahead & Storage:

• Make Ahead: This recipe is perfect for making ahead and storing in the fridge! You can refrigerate for up to 5 days, and slices of this quiche make a great breakfast sandwich filling. You can reheat in the microwave or cover and reheat at 300 degrees F in the oven.
• Store: Leftover quiche will keep well in the refrigerator for up to 5 days after being freshly made. Store it in an airtight container, or wrap it with aluminum foil or plastic wrap to keep it fresh.
• Freezer: Quiche always freezes well! Simply wrap tightly or place slices in an airtight container. Freeze for up to 3 months. Thaw overnight in the fridge and reheat in the microwave or the oven.

Nutrition

Serving: 1slice | Calories: 155cal | Carbohydrates: 2g | Protein: 11g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 184mg | Sodium: 346mg | Potassium: 137mg | Fiber: 1g | Sugar: 1g | Vitamin A: 768IU | Vitamin C: 1mg | Calcium: 157mg | Iron: 1mg

The post Crustless Quiche – 6 ingredients! appeared first on The Recipe Rebel.

This Ditalini Pasta with Bacon and Peas recipe makes a delicious meal that’s light and creamy, with a great savory flavor, but also comforting! Made with tiny pasta shapes, smoky bacon, sweet peas, and Parmesan cheese. It’s perfect for a busy weeknight dinner.

This delicious Ditalini Pasta with Bacon and Peas recipe is made with simple ingredients in just 30 minutes. 

We love pasta around here It’s always a huge hit with my family (even the picky eaters!) so we make it a lot. I love finding new ways to cook it!

This recipe is simple but still packs in some protein, fibre, vegetables and carbs — it’s a simple meal that checks all of our boxes.

The Parmesan cheese adds incredible flavor to our sauce, and is the perfect complement to the smoky, salty bacon and sweet peas.

It’s not a heavy sauce, but you can adjust it as you like by bumping up the cream and cheese before serving.

Some of my other favorite Ditalini recipes are Italian Wedding Soup, Italian Sausage Soup, and my Creamy Instant Pot Chicken Noodle Soup. 

Ingredients Needed:

• Pasta: you can use ditalini pasta as I have done, but any kind of pasta will work well. Use high quality pasta where you can, or whole grain for extra fibre.
• Bacon: chopped bacon adds a classic smoky and salty flavor. 
• Peas: frozen peas will work best in this recipe, but you can use canned as well.
• Cream: use full-fat heavy cream for the creamiest flavor. Milk and low fat cream do not reduce as well as heavy cream, so I don’t recommend them in this recipe.
• Cheese: freshly grated Parmesan cheese gives a salty, cheesy flavor that’s irresistible.  
• Salt and Pepper: salt and freshly cracked pepper is all you need!

How to Make Ditalini Pasta with Bacon and Peas

This recipe is quick and easy to make. Full instructions are included in the recipe card below.

1. Cook pasta: In a large pot of boiling, salted water, cook ditalini just until al dente according to package directions.
2. Drain pasta: Reserve 1 cup of pasta water and drain the ditalini.
3. Cook bacon and add sauce ingredients: Cook bacon until browned and crisp. Add the peas, cream, and Parmesan and cook together.
4. Add pasta: Add the drained pasta to the skillet with the sauce and stir, adding pasta water and stirring until the sauce and pasta come together. Taste and season with salt and pepper.

Ditalini Pasta Recipe FAQs

Ditalini Pasta with Bacon and Peas Variations

• Pasta shapes: Try using another small or short pasta like orzo, ziti, orecchiette, rigatone, rotini pasta, or penne pasta. Long pasta will work, too!
• Increase the sauce: The quantities used in this recipe will give you a creamy sauce that just lightly coats the pasta and other ingredients. If you like creamier pasta sauces, just add more cream. 
• Fresh herbs: Add some fresh herbs like mint or parsley as a garnish for extra fresh flavor. 
• Use other veggies: You can use frozen corn or frozen green beans instead of peas if you prefer. You can also use fresh veggies if you don’t have frozen ones, just cook according to the time required or parboil separately.
• Make it vegetarian: You can easily make this recipe suitable for a vegetarian diet by omitting the bacon. To achieve a similar smoky flavor and texture, you can use thinly sliced mushrooms with a bit of liquid smoke. 
• Add some spice: If you like a bit of spice in your pasta, add some red pepper flakes to the dish. 

Serving Suggestions

We always have bread on our dinner table, try my No Knead Artisan Bread, Mom’s Homemade Buns, my Garlic Bread, or Homemade Breadsticks to pair with this easy pasta recipe!

Serve this pasta dish with extra veggies on the side to make it go further. This Cheesy Baked Asparagus, Air Fryer Green Beans, or Roasted Carrots would go well with this dish. 

More Delicious Pasta Meals You’ll Love

Dinner

Garlic Parmesan Orzo Pasta recipe

Pasta

BEST Hamburger Helper Recipe

Dinner

Easy Lasagna Recipe

Dinner

Pasta Fagioli (Pasta Fazool)

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Ditalini Pasta with Bacon and Peas

This Ditalini Pasta with Bacon and Peas recipe makes a delicious meal that's light and creamy, with a great savory flavor. Made with tiny pasta shapes, smoky bacon, sweet peas, and cheese Parmesan. It's perfect for a busy weeknight dinner or a filling lunch.

Course Main Course

Cuisine American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 5 servings

Calories 599cal

Author Ashley Fehr

Ingredients

• 454 grams ditalini pasta (1 lb)
• 4 slices thick cut bacon (or 6 slices regular cut) chopped
• 1½ cup frozen peas
• ½ cup heavy cream
• ⅓ cup freshly grated Parmesan cheese
• reserved pasta water
• salt and freshly cracked pepper

US Customary – Metric

Instructions

• In a large pot of boiling, salted water, cook ditalini just until al dente according to package directions.
• Meanwhile, cook bacon over medium-high heat in a large skillet until browned and crisp.
• Add the peas, cream, and Parmesan and reduce the heat to medium-low. Keep at a low simmer, stirring often, until heated through.
• Reserve 1 cup of pasta water and drain the ditalini.
• Add the drained pasta to the skillet with the sauce and stir, adding pasta water and stirring until the sauce and pasta come together.
• Taste and season with salt and pepper.

Notes

Ingredients and Substitutions:

• Pasta: any cut of pasta will work with this recipe, but ditalini is a favorite here. Peas: peas add a fun pop of color and nutritional value, but you can swap them for another veggie or some fresh chopped spinach.
• Cream: a touch of heavy cream adds richness and delicious flavor! I don’t recommend milk or light cream because the sauce won’t get as thick. If you want a very creamy sauce, you can double the cream.
• Other substitutions: the ingredients in this recipe are so few, and each is chosen for a reason! You are welcome to play around with it, but if you find you’re changing it a lot, you might want to have a look at my other pasta dishes to see if there’s something else you’d enjoy more. 

Storage

• Store: Store this dish in an airtight container in the refrigerator for 2-3 days. Allow it to cool to room temperature before putting it in the fridge.
• Freeze: You can freeze this recipe if you need to. Let it cool completely, then store it in freezer-safe bags or containers and freeze it for up to 3 months. Defrost and reheat in the microwave or on the stovetop. 

Nutrition

Serving: 325grams | Calories: 599cal | Carbohydrates: 75g | Protein: 21g | Fat: 23g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.04g | Cholesterol: 50mg | Sodium: 312mg | Potassium: 394mg | Fiber: 5g | Sugar: 6g | Vitamin A: 745IU | Vitamin C: 18mg | Calcium: 126mg | Iron: 2mg

The post Ditalini Pasta with Bacon and Peas appeared first on The Recipe Rebel.

This Pizza Toast is an easy dinner recipe hack made with store-bought garlic bread, pizza sauce, mozzarella cheese and your choice of toppings! An easy meal or snack for busy weeknights!

School is back in session which means we need all the easy recipes! This Pizza Toast is a favorite here — our kids especially love it because they can all make their own and add their own toppings.

One of my favorite hacks is starting out with store bought garlic bread. It makes these pizza toasts super quick and adds lots of flavor to the base!

I also love that these little toasts have it all: carbs, grains, protein, dairy and veggies — if you can convince the kids to put them on there 😉.

They are a complete meal-in-one that’s made with just a few minutes of prep!

Ingredients Needed:

• Store bought garlic bread makes this recipe so simple! You can make your own garlic bread if you prefer, but we love this hack for an easy weeknight meal or after school snack.
• Pizza sauce: choose your favorite!
• Mozzarella and parmesan cheese: mozzarella gives us that traditional stretchy, gooey pizza cheese pull and parmesan adds a nice hit of salty flavor.
• Optional toppings: pepperoni slices are always a favorite here, but you can stick with just cheese or add tomato slices and fresh basil to make a margherita pizza.
• Oregano: this is optional but I like to a sprinkle of oregano with the parmesan for extra flavor.

How to make Pizza Toast:

This recipe is great for kids or adults since it is so simple! It’s the perfect quick meal or snack for a busy day.

1. Toast garlic bread briefly on both sides — this keeps it from getting soggy when you top it.
2. Spread with your favorite pizza sauce.

3. Top with shredded cheese
4. Add your favorite toppings and bake!

Pizza Toast FAQs

Variations on this Pizza Toast recipe:

• Switch up the sauce: try Alfredo sauce from this Chicken Alfredo Pizza, or basil pesto or a spicy Arrabiata!
• Switch up the cheese: try gouda, havarti, monterey jack, brie — get a little crazy if you like!
• Add your favorite toppings: cooked Italian sausage, shredded chicken, crispy bacon, cooked ground beef, peppers, mushrooms, spinach — the options are nearly endless!
• Add a drizzle: balsamic glaze, hot honey or — YES — ranch are always great options!

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Pizza Toast

This Pizza Toast is an easy dinner recipe hack made with store-bought garlic bread, pizza sauce, mozzarella cheese and your choice of toppings! An easy meal or snack for busy weeknights!

Course Main Course

Cuisine American

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 8 servings

Calories 264cal

Author Ashley Fehr

Ingredients

• 8 slices store bought garlic bread
• 8 tablespoons marinara sauce
• 2 cups shredded mozzarella cheese
• 1 tablespoon shredded Parmesan cheese
• ¼ teaspoon dried oregano

Optional toppings:

• Sliced tomatoes and fresh basil for a margherita pizza
• Pepperoni slices for a pepperoni pizza toast

US Customary – Metric

Instructions

• Preheat oven to 425 degrees and line a rimmed baking sheet with parchment paper.
• Place 8 slices of garlic bread in a single layer and bake for 10-15 minutes, flipping once, until lightly toasted on both sides.
• Spread one tablespoon sauce on each piece of Texas toast, then sprinkle the mozzarella evenly over all slices.
• Top with your desired toppings: pepperoni slices or thinly sliced tomatoes (leave off the basil for margherita pizza – we’ll add it later).
• Bake for 5 minutes or until cheese is melted.
• Remove from the oven and sprinkle evenly with Parmesan and oregano.
• Return to the oven and broil for 1-2 minutes until edges are golden brown.
• Sprinkle margherita pizza with thinly slices fresh basil leaves. Optional: sprinkle pepperoni pizza with finely chopped fresh parsley for color.
• Let cool on the pan for 5-10 minutes before serving.

Nutrition

Calories: 264cal | Carbohydrates: 35g | Protein: 13g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 23mg | Sodium: 643mg | Potassium: 143mg | Fiber: 2g | Sugar: 4g | Vitamin A: 261IU | Vitamin C: 1mg | Calcium: 183mg | Iron: 3mg

The post Pizza Toast appeared first on The Recipe Rebel.

This Instant Pot Chicken and Noodles Recipe is an easy and comforting dinner made healthier with no cream soup! It’s made with real ingredients, requires very little prep, and makes the perfect weeknight dinner!

If you ask me, chicken and noodles is one of life’s greatest comfort foods. Tender, shredded chicken coated in gravy and served over chewy egg noodles? It’s like the weeknight version of the ultimate chicken dinner.

This Instant Pot Chicken and Noodles Recipe is one of my favorite versions of the classic meal. It’s made with 6 ingredients, comes together in just one pot, and requires minimal hands on time.

The other best part? My kids gobble it up with zero complaints. And in spite of the fact that it’s a creamy pasta dish, it’s relatively healthy…especially if you sneak in a couple of veggies!

Looking for more “healthified” comfort foods? Try my Healthier Baked Mac and Cheese, Healthier Creamy Chicken Spaghetti Bake, or Healthier One Pot Skillet Lasagna!

Ingredients Needed:

• Chicken: you’ll need 3 boneless and skinless chicken breasts chopped into small pieces.
• Chicken Broth: I like to use low sodium chicken broth so I can add salt later on to taste. If you use regular chicken broth, you may want to reduce the amount of salt you add yourself.
• Seasonings: we’re seasoning this simple dish with Italian seasoning, salt, and black pepper.
• Egg Noodles: use extra broad egg noodles for the best texture.
• Cream and Cornstarch: creates a rich, creamy sauce.

How to Make Instant Pot Chicken and Noodles

This instant pot pasta dinner is so simple and quick to make! Here’s how:

1. Brown the chicken: Heat oil over sauté in the instant pot, then add in the chopped chicken. Cook until browned on the outside, then stir in the seasonings.
2. Deglaze the pot: Add the chicken broth and scrape any browned bits off the bottom. This helps to prevent a burn message.
3. Cook the pasta: Add the egg noodles, then cover and cook on manual or pressure cook for 2 minutes. When the cook time is up, let the pressure naturally release for 5 minutes, then open the valve and release the rest.
4. Add the slurry and serve: Whisk together cream and cornstarch, then add that into the instant pot. Cook on sauté for 2-3 minutes to thicken, then serve.

Instant Pot Chicken and Noodles FAQs

Tips and Notes

• Chop the chicken. Don’t forget that you need to cut the chicken up into small pieces before you cook it. If it’s whole, it won’t cook all the way through.
• Use dry egg noodles. Fresh or frozen may become overcooked.
• Scrape the pot. I highly recommend scraping up any brown bits off of the instant pot after you brown the chicken. If you don’t, you may end up with a burn notice.
• Naturally release, then manually release. Once the cooking time is up, allow the pot to naturally release for just 5 minutes, then finish it out with a manual release. If you let it naturally release completely, you’ll end up with overcooked noodles.
• Don’t over-stir. Once the pasta is cooked, mix as little as possible or the pasta will become mushy.
• Use leftover chicken. If you already have cooked, shredded chicken like my Crockpot Shredded Chicken or Instant Pot Shredded Chicken, feel free to use that instead. Just follow the recipe starting and the second cook time and throw everything in the pressure cooker together.

Variations

• Swap the chicken. If you prefer a darker meat, try swapping the chicken breasts out for thighs. The recipe won’t change. Just be sure to use boneless and skinless.
• Add veggies. Add in extra veggies to round out the meal. I love frozen peas or carrots. Sautéed mushrooms or steamed broccoli are also both great additions. You’ll add those just before serving.

• Make it in the crockpot. This recipe is actually inspired by my original Crockpot Chicken and Noodles recipe, so feel free to check that one out instead!
• Don’t have chicken broth? You can substitute it for vegetable broth or combine water and chicken bouillon to make a chicken broth substitute. I don’t recommend using just water because the chicken broth adds the most substantial flavor to the sauce.
• Give it a flavor twist. This is a simple recipe, so feel free to mix it up by adding a spoonful of pesto, Cajun seasoning, Ranch seasoning, you name it.

Serving Suggestions

We love to serve this Chicken and Noodles with a side salad or fresh veggies if we’re short on time and don’t want to cook a side dish.

If you’re working with a little more time and motivation, try it with Easy Creamed Peas or Layered Broccoli Salad!

More Instant Pot Noodles to Try

Dinner

Instant Pot Swedish Meatballs and Noodles

Dinner

Instant Pot Goulash

Dinner

Easy Instant Pot Baked Ziti Recipe

Dinner

Instant Pot Italian Chicken Pasta

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Instant Pot Chicken and Noodles

This Instant Pot Chicken and Noodles Recipe is an easy and comforting dinner made healthier with no cream soup! It's made with real ingredients, requires very little prep, and makes the perfect weeknight dinner!

Course Main Course

Cuisine American

Prep Time 5 minutes minutes

Cook Time 6 minutes minutes

Time to come to pressure 10 minutes minutes

Total Time 20 minutes minutes

Servings 4 servings

Calories 320cal

Author Ashley Fehr

Ingredients

• 3 boneless skinless chicken breasts (about 1½ lbs)
• 2 ½ cups low sodium chicken broth
• 1 teaspoon Italian seasoning
• ¾ teaspoon salt
• ¼ teaspoon black pepper
• 4 cups extra broad egg noodles (180g)
• ¾ cup cream (any will do, the richer the cream, the richer the sauce)
• 2 tablespoons corn starch

US Customary – Metric

Instructions

• Cut chicken breasts into small pieces.
• Heat oil in Instant Pot over saute and add the chicken, cooking and stirring until just cooked on the outside (2-3 minutes).
• Stir in Italian seasoning, salt, and pepper.
• Add broth and scrape any remaining bits of chicken off the bottom of the Instant Pot.
• Add egg noodles but do not stir. Simply press down into the liquid gently, but don't worry if they're not completely covered.
• Put the lid on, turn the valve to sealing, and select Manual or Pressure cook on high pressure, for a cook time of 2 minutes. It will take about 10 minutes to build pressure and begin counting down.
• Once the cook time is up, let the pressure release naturally for 5 minutes, and then open the valve to release the remaining pressure. Letting the pressure release naturally completely will result in overcooked pasta.
• Whisk together the cream and corn starch. Add it to the pasta and cook on saute for 2-3 minutes until bubbly and thickened. Serve.

Video

Notes

Tips and Variations:

• You can swap the chicken breasts for boneless, skinless chicken thighs or pre-cooked Shredded Chicken.
• Feel free to add in veggies! Frozen peas, carrots and corn work well, as do broccoli (steam it separately if you like it more firm) and chopped spinach. You can saute onion and celery with the chicken if you like to add even more flavor.
• This is a simple chicken and noodles recipe, with chicken and egg noodles in a creamy chicken gravy. Feel free to mix it up by adding a spoonful of pesto, some Cajun seasoning, Ranch seasoning, or something else from your spice drawer you love. 
• Be careful not to stir too much once the pasta is cooked — we don’t want it to become mushy!
• This recipe is for dry, uncooked egg noodles. Fresh or frozen egg noodles may become overcooked.

Nutrition

Serving: 326grams | Calories: 320cal | Carbohydrates: 34g | Protein: 28g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 94mg | Sodium: 609mg | Potassium: 533mg | Fiber: 1g | Sugar: 2g | Vitamin A: 93IU | Vitamin C: 2mg | Calcium: 31mg | Iron: 2mg

The post Instant Pot Chicken and Noodles appeared first on The Recipe Rebel.

This Instant Pot Salsa Chicken is a simple, 4-ingredient recipe for the perfect dinner! Serve it on its own, over rice, in tacos or burritos, you name it!

Salsa Chicken has to be one of my favorite ways to spice up chicken. I mean, it’s just so simple!

You just cook the chicken in your favorite salsa, add a couple simple seasonings, and it’s ready to go.

While I do love my Crockpot Salsa Chicken, it does require a little bit of planning ahead since it’s made in the slow cooker.

Thanks to my pressure cooker, this Instant Pot Salsa Chicken is the perfect last minute dinner. Just toss the chicken and seasonings in the instant pot with some salsa, cook it for a few minutes, shred it up, and dig in.

Serve it over Jasmine Rice with Air Fryer Broccoli, or throw it in a taco!

Ingredients Needed:

• Tomato Salsa: just use your favorite variety of tomato salsa (or any salsa!). I recommend jarred salsa and not fresh, since the liquid is a key part of cooking in the instant pot.
• Chicken Breasts: I use boneless and skinless chicken breasts.
• Taco Seasoning: I use low sodium so I can control the saltiness of my Salsa Chicken.
• Salt: you can leave the salt out if you’re using regular sodium taco seasoning!

How to Make Instant Pot Salsa Chicken

1. Prep and season: Lightly grease the instant pot and pour in the salsa. Set the chicken on top, then season with salt and taco seasoning.
2. Stir to coat: give the chicken breasts a little stir so that they are coated in flavor.
3. Cook: Place the lid on top, then select Manual or Pressure. Cook for 10-15 minutes, or adjust according to the size of your chicken breasts. Turn off the pot and let the pressure release naturally, then open up the valve and remove the lid.
4. Shred and serve: Shred the chicken, toss in the excess salsa juices, and serve as desired.

Instant Pot Salsa Chicken FAQs

Tips and Notes

• Use a canned or jarred salsa. Fresh salsas don’t have quite as much liquid and we need that to build pressure.
• Adjust the cook time as needed. Keep in mind that the cook time will depend on the size of your chicken breasts and whether they are fresh or frozen. Use 10-15 minutes as an estimate, but adjust as needed.
• Check the temp. Before you shred and serve your chicken, use a meat thermometer to verify that the internal temperature is 165ºF.
• To shred the chicken, you can use two forks to pull it apart or go at it with a handheld electric mixer. Either method works great!

Serving Suggestions

There are so many ways you can serve this delicious Salsa Chicken!

It’s delicious on its own, but makes a great meal spooned over rice, in Chicken Tacos, mixed into burritos, layered onto a Chicken Quesadilla, or served on a Chicken Taco Salad!

More Instant Pot Chicken Recipes to Try

Dinner

Juicy Instant Pot Chicken Breast

Dinner

Creamy Italian Instant Pot Chicken Breasts

Dinner

Instant Pot Shredded Chicken

Dinner

Instant Pot Honey Garlic Chicken

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Instant Pot Salsa Chicken

This Instant Pot Salsa Chicken is a simple, 4-ingredient recipe for the perfect dinner! Serve it on its own, over rice, in tacos or burritos, you name it!

Course Instant Pot, Main Course

Cuisine American, Mexican

Prep Time 5 minutes minutes

Cook Time 12 minutes minutes

Time to build and release pressure 20 minutes minutes

Total Time 37 minutes minutes

Servings 4 servings

Calories 158cal

Author Ashley Fehr

Ingredients

• 1½ cups tomato salsa
• 4 boneless skinless chicken breasts (2 pounds)
• salt (omit if your seasoning has salt)
• 1 tablespoon low sodium taco seasoning

US Customary – Metric

Instructions

• Lightly grease Instant Pot and pour salsa into the pot.
• Place chicken breasts on top of the salsa and season with salt (just sprinkle lightly) and taco seasoning.
• Stir to coat the chicken in seasoning and salsa.
• Put the lid on, turn the valve to sealing, and select Manual or Pressure Cook for 10-15 minutes. The exact cook time will depend on the size of your chicken breasts and if they are fresh or frozen. For small, fresh chicken breasts, 8-10 minutes is good. For large, fresh chicken breasts, 12-15 minutes is good. For frozen, add 2-3 minutes to the cook time. My largest chicken breast was 300 grams and I cooked for 12 minutes.
• When the cook time is up, turn the Instant Pot off and allow the pressure to release naturally for 10 minutes before opening the valve and removing the lid.
• Shred chicken and toss in juices. Serve over rice, in tacos, on a salad, or on its own.

Video

Notes

Tips:

• Use a canned or jarred salsa. Fresh salsas don’t have quite as much liquid and we need that to build pressure.
• Adjust the cook time as needed. Keep in mind that the cook time will depend on the size of your chicken breasts and whether they are fresh or frozen. Use 10-15 minutes as an estimate, but adjust as needed.
• Check the temp. Before you shred and serve your chicken, use a meat thermometer to verify that the internal temperature is 165ºF.
• To shred the chicken, you can use two forks to pull it apart or go at it with a handheld electric mixer. Either method works great!

Nutrition

Calories: 158cal | Carbohydrates: 7g | Protein: 25g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 821mg | Potassium: 670mg | Fiber: 2g | Sugar: 4g | Vitamin A: 561IU | Vitamin C: 3mg | Calcium: 33mg | Iron: 1mg

The post Instant Pot Salsa Chicken appeared first on The Recipe Rebel.

This Crockpot Salsa Chicken is an easy crockpot dump meal! It’s made with six simple ingredients and takes just 5 minutes to prep. Serve this chicken in tacos or burrito bowls, over nachos, in fajitas, you name it!

Love Slow Cooker Chicken Breast recipes? Try this Crockpot Tuscan Chicken, this Crockpot Creamy Garlic Chicken or this Crockpot Chicken Stew next!

I love my crockpot. How could you not love a kitchen tool that allows you to just throw everything into one pot, walk away, and come back to a home-cooked meal?

This Crockpot Salsa Chicken is just one of my favorite crockpot recipes.

It’s made with chicken breasts, a few simple seasonings, and your favorite salsa, and finished off with melty mozzarella cheese because who doesn’t love some extra cheesiness?

Serve this chicken in tacos, burritos, over Instant Pot Jasmine Rice, fajitas, or just eat it by the spoonful straight out of the crockpot. It’s hard to resist.

For a fun sweet and spicy flavor variation, check out my slow cooker mango salsa chicken!

Ingredients Needed

This salsa chicken recipe is just about as simple as it gets! Here’s what you’ll need:

• Chicken Breasts: I use boneless and skinless chicken breasts for this recipe. Chicken thighs will work as well, they will likely just take slightly longer to cook all the way through.
• Seasonings: a simple blend of chili powder, garlic powder, and salt creates a delicious flavor base for the chicken. Feel free to use prepackaged taco seasoning if you prefer!
• Tomato Salsa: use mild, medium, or hot depending on your spice tolerance. You can even mix things up and choose a fruity variety!
• Shredded Mozzarella Cheese: I recommend shredding your own cheese for the best texture.

How to Make Crockpot Salsa Chicken

This crockpot salsa chicken recipe comes together with a quick 5 minutes of prep!

1. Combine all ingredients: Place the chicken breasts into your slow cooker. Mix together chili powder, garlic powder, and salt, then sprinkle the mixture over the chicken breasts. Pour the salsa over top.
2. Cook: Cover and cook on low for 3-4 hours or until the chicken is 165ºF.
3. Finish and serve: Once cooked, turn the crockpot off, open the lid, and sprinkle with cheese. Place the lid back on for 5-10 minutes so the cheese can melt, then serve and enjoy.

FAQs for Crockpot Salsa Chicken

Serving Suggestions

If you’re not eating this salsa chicken straight out of the crockpot with a fork, here are a few ways you can serve it:

• In tacos. Layer it into a soft or hard taco shell with lettuce, pico, guacamole, sour cream, and cheese.
• In fajitas. Serve it in warm flour tortillas with roasted fajita veggies.
• Over rice. Serve it over a bed of brown rice with your favorite taco/burrito mix-ins to make a burrito bowl!
• On nachos. Use it as a topping for cheesy loaded nachos.
• In taco salad. Try it in my chicken taco salad recipe for a fun flavor twist.

More Crockpot Chicken Recipes to Try

If you love making chicken in the crockpot, check out more of my easy crockpot chicken recipes!

Dinner

Slow Cooker BBQ Chicken recipe

Dinner

Slow Cooker Creamy Tomato Basil Chicken Breast

Dinner

Honey Balsamic Crock Pot Chicken Thighs

Dinner

Crockpot Orange Chicken recipe — better than takeout!

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Crockpot Salsa Chicken

This Crockpot Salsa Chicken is the best throw-and-go recipe. It's made with six simple ingredients and takes just 5 minutes to prep. Serve this chicken in tacos or burrito bowls, over nachos, in fajitas, you name it!

Course Main Course

Cuisine American, Mexican

Prep Time 5 minutes minutes

Cook Time 3 hours hours

Total Time 3 hours hours 5 minutes minutes

Servings 4 servings

Calories 234cal

Author Ashley Fehr

Ingredients

• 4 boneless skinless chicken breasts
• ½ teaspoon chili powder
• ½ teaspoon garlic powder
• ½ teaspoon salt
• 1 cup jarred tomato salsa (mild, medium or hot)
• 1 cup shredded mozzarella cheese

US Customary – Metric

Instructions

• Place chicken breasts in a 3-4 quart slow cooker.
• Stir together chili powder, garlic powder and salt and sprinkle over chicken breasts.
• Pour salsa on top of chicken.
• Put the lid on the slow cooker and cook on low for 3-4 hours, until the chicken breasts reach an internal temperature of 165 degrees F.
• Turn the slow cooker off, open the lid and sprinkle with cheese. Put the lid and allow cheese to melt for 5-10 minutes before serving.

Video

Notes

Storage:

Leftover salsa chicken will last in an airtight container in the fridge for 3-4 days or in the freezer for 2-3 months. To reheat, thaw in the fridge if frozen then microwave or warm on the stove until heated through. If the chicken has dried out slightly, add another scoop of salsa to moisten.

Nutrition

Serving: 213grams | Calories: 234cal | Carbohydrates: 5g | Protein: 31g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 1060mg | Potassium: 634mg | Fiber: 1g | Sugar: 3g | Vitamin A: 609IU | Vitamin C: 3mg | Calcium: 168mg | Iron: 1mg

The post Crockpot Salsa Chicken appeared first on The Recipe Rebel.

This French Bread Pizza is a classic pepperoni pizza baked on a loaf of French bread! The result is a soft, chewy, perfectly crispy crust topped with your favorite pizza sauce, gooey mozzarella cheese, and pepperoni slices!

Love pizza inspired recipes? Try my Pizza Sliders recipe or this Pizza Toast!

I love anything that’s pizza-inspired. Pizza rolls, pepperoni pizza lasagna rollups, pepperoni pizza mac and cheese, pizza smashed potatoes, pizza crackers, okay you get it at this point.

This French Bread Pizza is another absolutely delicious pizza inspired recipe. It’s like a classic pepperoni pizza, but instead of being baked on pizza crust, it’s baked on a soft, chewy loaf of French bread!

Make this recipe as-is or customize it to your liking! Use other meat, cheese, veggies, you name it.

Ingredients for French Bread Pizza

• French Bread: you can find a soft loaf of French bread in the bakery section at your local grocery store.
• Garlic Butter: I use my homemade garlic butter recipe to give the pizza extra flavor, but regular butter will work as well.
• Pizza Sauce: any kind will work.
• Mozzarella Cheese: use freshly grated cheese for the best texture.
• Italian Seasoning: gives the pizza an extra boost of that classic flavor.
• Pepperoni: you can use mild, spicy, regular, or mini.

How to make French bread pizza

This French bread pizza is ready in just 25 minutes!

1. Prep the bread: Slice the loaf of French bread in half lengthwise, flatten slightly, then spread the cut side with garlic butter. Toast or broil until slightly crusty then remove from the oven.
2. Assemble the pizza: Spread each half of the bread with sauce, then top with cheese, Italian seasoning, and toppings.
3. Bake: Bake the pizza at 400ºF until the cheese is melted, then slice and serve.

FAQs

Tips and Tricks:

• Buy the bread ahead of time. I think it’s best to buy the bread ahead of time, seal it in a plastic bag, and use it in a day or two. This helps the crust soften so it doesn’t dry out in the oven.
• Place the oven rack in the top third of the oven to prevent the bottom of the bread from burning.
• Flatten the bread. I like to flatten the loaf of bread slightly to prevent the edges from curling. I borrowed my bread flattening method from Serious Eats French Bread Pizza.
• Shred your own cheese. I highly recommend using freshly grated mozzarella. It melts better. Pre-shredded cheeses contain an anti-caking agent that can result in a slightly grainy texture.
• Toast the bread first. Make sure you toast the bread before you add the sauce and toppings. This helps prevent it from becoming soggy!
• If you can’t find French bread, Italian bread or ciabatta will work as well. Just don’t overbake or they will be very hard!
• Make less. If you’re looking to make a smaller serving, you can easily make half or even a quarter of a pizza. You can freeze the leftover bread and use it another time!

Variations

The great thing about this pizza recipe is, like any other pizza recipe, it’s super customizable! Get creative. Mix and match. Here are some other topping ideas:

• Meat: Bacon, Italian sausage, diced ham, shredded chicken.
• Veggies: Bell peppers, mushrooms, olives, onions, spinach.
• Sauce: Pesto, alfredo, BBQ sauce, balsamic glaze.
• Cheese: Cheddar, romano, parmesan, feta, goat.

Serving suggestions

If you want to bulk your meal up, serve this pizza alongside a simple side salad, roasted green beans, Easy Broccoli Salad or roasted vegetables.

More pizza recipes you’ll love

Dinner

Chicken Alfredo Pizza

Dinner

Taco Pizza

Dinner

Grilled Cheeseburger Pizza Recipe

Dinner

Grilled Pizza 4 Ways

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French Bread Pizza recipe

This French Bread Pizza is a classic pepperoni pizza baked on a loaf of French bread! The result is a soft, chewy, perfectly crispy crust topped with your favorite pizza sauce, gooey mozzarella cheese, and pepperoni slices!

Course Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 6 servings

Calories 406cal

Author Ashley Fehr

Ingredients

• 1 loaf soft French bread
• 2 tablepsoons garlic butter (or use regular butter)
• ⅔ cup pizza sauce, any kind
• 2 cups shredded mozzarella cheese (freshly grated is best!)
• ½ teaspoon Italian seasoning
• ½ cup pepperoni (mild or spicy, regular or minis)

US Customary – Metric

Instructions

• Preheat oven to 425 degrees F. Place one oven rack in the top third of the oven (this helps to prevent the bottom from burning)
• Slice French bread in half lengthwise and flatten slightly (this helps to prevent curling edges) and spread the cut side with garlic butter.
• Toast bread for 4-5 minutes (or broil 2-3 minutes) or until just slightly dried and crusty on top — it doesn't have to be browned. Remove from the oven and reduce oven temperature to 400 degrees F.
• Spread each half with an equal amount of sauce (use a little more or less depending on how big your loaf is). You just want a thin layer so it does not become soggy.
• Top with mozzarella cheese, sprinkle with Italian seasoning, and add pepperoni (or add your favorite toppings).
• Bake for 10 (in the top third of the oven), or just until cheese is melted and beginning to brown (or to your desired doneness)
• Slice and serve.

Notes

Tips:

• Buy the bread ahead of time. I think it’s best to buy the bread ahead of time, seal it in a plastic bag, and use it in a day or two. This helps the crust soften so it doesn’t dry out in the oven.
• Place the oven rack in the top third of the oven to prevent the bottom of the bread from burning.
• Flatten the bread. I like to flatten the loaf of bread slightly to prevent the edges from curling. I borrowed my bread flattening method from Serious Eats French Bread Pizza.
• Shred your own cheese. I highly recommend using freshly grated mozzarella. It melts better. Pre-shredded cheeses contain an anti-caking agent that can result in a slightly grainy texture.
• Toast the bread first. Make sure you toast the bread before you add the sauce and toppings. This helps prevent it from becoming soggy!
• If you can’t find French bread, Italian bread or ciabatta will work as well. Just don’t overbake or they will be very hard!
• Make less. If you’re looking to make a smaller serving, you can easily make half or even a quarter of a pizza. You can freeze the leftover bread and use it another time!

 

Storage:

Baked French bread pizza will last in an airtight container in the fridge for 3-4 days or in the freezer for up to 3 months. I recommend reheating in the oven or air fryer for best results.

Nutrition

Calories: 406cal | Carbohydrates: 40g | Protein: 21g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 1017mg | Potassium: 238mg | Fiber: 2g | Sugar: 3g | Vitamin A: 355IU | Vitamin C: 2mg | Calcium: 230mg | Iron: 3mg

The post French Bread Pizza appeared first on The Recipe Rebel.