This super fresh, easy Corn Salsa recipe is packed with delicious sweet corn, juicy tomatoes, red onion, pepper, and jalapenos, with classic Mexican flavors of lime and cilantro! It’s perfect for backyard BBQs and picnics on a hot summer’s day! 

Corn Salsa is the perfect complement to so many meals!

This recipe is my version of a copycat of Chipotle’s Corn Salsa, and it is the best corn salsa I’ve ever tried!

Our kids love it, and it’s so easy to throw together. 

It’s one of those great recipes you want to have on hand for last-minute prep for any occasion (you can also prep it ahead, which is a big bonus!).

It’s filled with amazing sweet and savory veggies and has a bit of a kick to it too, but you can easily customize it to suit your own preferences. 

Have it in burritos, burrito bowls, tacos, on the side of enchiladas, with some grilled chicken and rice, or with your BBQ spread!

We also love this Homemade Salsa Recipe and my Mango Salsa for something a bit different.

Ingredients Needed:

• Corn: I’ve used canned sweet corn for convenience, and it tastes amazing too!
• Jalapeno: adds a savory flavor with a bit of spice. 
• Tomato: a must in many salsa recipes, it adds sweetness and acidity.
• Red Onion: using fresh, raw onion will add a sharp flavor that is delicious.  
• Pepper: I’ve used red bell pepper here but you can use green bell peppers if you prefer. 
• Cilantro: freshly chopped cilantro is best for a fresh and full boost of flavor.  
• Garlic: use fresh garlic that you mince yourself for the best flavor!
• Lime Juice: adds a classic Mexican citrus favor to the dish. 
• Sugar: you can use a bit of sugar to balance out the tart flavors if you wish. 
• Salt: a simple bit of salt will enhance all the flavors — don’t skip it!

How to Make Corn Salsa

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

1. Combine ingredients: Add all the ingredients into a large mixing bowl. 
2. Stir: Stir ingredients together and let it sit in the refrigerator for a bit before serving.

Corn Salsa FAQs

Tips and Notes

• Lime Juice. The best way to get fresh lime juice from a lime is to burst the lime on the inside by rolling the lime on the counter with your palm before slicing it.
• Smoky flavor. If you want an added smoky flavor in this dish, use grilled corn or add a pinch of chipotle powder!

Corn Salsa Variations

• Mix up the veggies. You can use any fresh veggies in this salsa really, so check what you have to use in the fridge before you go buying loads of new veg. Shredded carrots, other types of peppers or onions, chopped avocado, etc. would be great additions (just only add the avocado before serving!). 
• Corn: You can use fresh sweet corn for this recipe as well as canned, if you’d prefer it. Fresh corn kernels off the cob are delicious here when it is in season! You can boil the corn on the cob, cool it, then slice and proceed with the recipe. You can also use frozen corn (thawed) in a pinch.
• Peppers: really any peppers will do here and you can choose them based on your tastes. Want something extra spicy? Try a serrano or habanero, or add a diced chili.
• Onion: any type of onion will work here, but I enjoy the slightly sweeter flavor of raw red onion in this recipe compered to other types!
• Chipotle’s Corn Salsa. To make a Chipotle’s Corn Salsa copycat recipe, use roasted poblano pepper instead of the bell pepper and omit the tomatoes.
• Spice. If you don’t want it as spicy, put less chopped jalapeño peppers in it, or substitute them for green bell pepper. Alternatively, turn up the spice by using a dash of hot sauce, or a ¼ teaspoon of chili powder or cayenne pepper.

Serving Suggestions

Serve this delicious fresh Corn Salsa as a side dish with your Mexican meals, or add it into Mexican dishes like these Slow Cooker Vegetarian Burritos, burrito bowls, or regular Mexican Burritos and Ground Turkey Tacos.

You can also serve it as a dip with tortilla chips, along with Mini Mexican Wonton Quiche, Taco Dip, slices of Chicken Quesadilla, or these veggie Air Fryer Quesadilla!

Corn Salsa also makes the perfect side dish to Mexican inspired meals like Mexican Shepherd’s Pie, Mexican Scalloped Potatoes, and this Chicken Enchilada Casserole! 

More Delicious Recipes to Try

Appetizers

Homemade Rotel Dip

Appetizers

Cream Cheese Fruit Dip

Desserts

Peppermint Bark Cheesecake Dip

Appetizers

Cranberry and Bacon Cream Cheese Appetizer

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Corn Salsa

This super fresh, easy Corn Salsa recipe is packed with delicious sweetcorn, juicy tomatoes, red onion, pepper, and jalapenos, with classic Mexican flavors of lime and cilantro! It's perfect for backyard BBQs and picnics on a hot summer's day!

Course Sauces and Condiments, Side Dish

Cuisine Mexican

Diet Gluten Free, Vegetarian

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 12 servings

Calories 25cal

Author Ashley Fehr

Ingredients

• 2 cups canned corn (340ml /12oz)
• 1 jalapeno (finely chopped, seeds removed)
• 1 Roma tomato (diced, no juice) or ½ cup cherry tomatoes
• ½ red onion (finely diced)
• ½ red pepper (finely chopped)
• ¼ cup cilantro (chopped)
• 1 garlic clove (minced)
• 1 tablespoon lime juice (or vinegar)
• 1 teaspoon sugar (optional)
• ½ teaspoon salt

US Customary – Metric

Instructions

• Add corn, jalapeno, tomato, onion, red pepper, cilantro, garlic, lime juice, sugar, and salt to a large mixing bowl.
• Stir all ingredients together and let sit 1 hour before serving (not necessary but it allows the flavors to meld).
• For more heat, you can add a ¼ teaspoon of chili powder or cayenne pepper.

Video

Notes

Ingredients and Substitutions:

• Corn: fresh corn off the cob is also delicious here when it is in season! You can boil the corn on the cob, cool it, then slice it and proceed with the recipe. You can also use frozen corn (thawed) in a pinch.
• Peppers: really any peppers will do here and you can choose them based on your tastes. Want something extra spicy? Try a serrano or habanero, or add a diced chili.
• Onion: any type of onion will work here, but I enjoy the flavor of red onion in this!

Storage:

• Refrigerator: This recipe will last in the fridge for up to 1 week as long as your ingredients are fresh.

 

Nutrition

Calories: 25cal | Carbohydrates: 5g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 139mg | Potassium: 66mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 234IU | Vitamin C: 10mg | Calcium: 3mg | Iron: 0.1mg

The post Corn Salsa appeared first on The Recipe Rebel.

These Jalapeño Poppers are one of my favorite easy appetizers! They’re perfectly spicy and layered with a creamy filling, salty bacon, and crispy Panko.

Love appetizers for dinner? Try these Baked Brie Bites and these Air Fryer Chicken Wings to round out your meal!

These Jalapeño Poppers are pretty much everything you could want in an appetizer. Spicy? Yes. Creamy? Yes. Cheesy? Yes. Crispy? Also yes. I mean, come on. It doesn’t get better than this!

These poppers take just 10 minutes to prep and can be easily prepped ahead of time. They’re a total crowd-pleaser, are so darn easy to make, and are incredibly delicious.

If you love finger foods or you’re planning a party, you might also like this Buffalo Chicken Dip Recipe, these Baked Chicken Wings or this Taco Dip!

Ingredients Needed:

• Jalapeño Peppers: the number you need will depend on how large they are and how much you fill them. I recommend grabbing a couple extra just in case. You can always use extras for Taco Dip or BBQ Chicken Jalapeño Popper Cupcakes!
• Cream Cheese: you can use a block of cream cheese or a container, full fat or light. It won’t make a difference in this recipe!
• Seasonings: we’re spicing up the filling with a simple combination of garlic powder, onion powder, salt, and black pepper.
• Cheddar Cheese: shred the cheddar finely so it incorporates well into the filling. You can use another cheese you have on hand if you prefer.
• Bacon: finely chopped, cooked bacon adds the perfect smoky, salty crunch. You’ll need 2 thick-cut slices, or about 3-4 thin slices.
• Panko Breadcrumbs: Panko breadcrumbs are the key to a crispy topping. You can skip them or use regular bread crumbs if you don’t have any!

How to Make Jalapeño Poppers

Here are some step by step photos to guide you! Please see the detailed recipe down in the recipe card.

1. Prep the peppers: Slice the peppers in half lengthwise, then remove membranes and seeds.
2. Make the filling: In a bowl, beat the cream cheese until smooth, then mix in garlic powder, onion powder, salt, and pepper.
3. Add the cheese and bacon and stir to combine.
4. Assemble and bake: Spread the cream cheese onto each jalapeño half, sprinkle the top with breadcrumbs, then line on a baking sheet. Bake at 425ºF until golden.

Jalapeño Popper FAQs

Tips and Notes

• Pick the bigger jalapeños. Smaller will work too, but the larger ones are easier to fill.
• Wear gloves! If you slice with bare hands, you’re in danger of the jalapeño juice getting all over your fingers. Touch your eyes with that and you’re in for an uncomfortable evening. I recommend wearing gloves. If you don’t have gloves, wash your hands very thoroughly (and multiple times) with soap, the proceed with caution when it comes to touching anything.
• Cut the jalapeño lengthwise. Each half should basically be a mini platform for the filling to sit in/on top of. You can leave the stem on or cut it off.
• Line the baking sheet. Lining the sheet with parchment paper helps prevent the poppers from sticking or burning.

Serving Suggestions

For ultimate crispiness, I recommend serving these poppers right away! They’re delicious on their own or with a side of Ranch dressing, blue cheese dip, or even Homemade Cheese Sauce.

More Appetizer Recipes You’ll Love

Appetizers

Air Fryer Ravioli

Appetizers

Baked Chicken Wings

Air Fryer

Air Fryer Mozzarella Sticks

Dinner

Pigs in a Blanket

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Jalapeno Poppers

These Jalapeño Poppers are one of my favorite appetizers! They're perfectly spicy and layered with a creamy filling, salty bacon, and crispy Panko.

Course Appetizer

Cuisine American

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 12 poppers

Calories 79cal

Author Ashley Fehr

Ingredients

• 5-6 jalapeno peppers*
• 4 oz cream cheese (125 grams or ½ package)
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• ¼ teaspoon salt
• 1 pinch black pepper
• 1 cup shredded cheddar cheese
• ¼ cup finely chopped, cooked bacon (about 2 thick-cut slices)
• 2 tablespoons Panko bread crumbs

US Customary – Metric

Instructions

• Turn the oven to 425 degrees F and line a baking sheet with parchment paper.
• Slice peppers in half the long way (so you have two long jalalepno "boats") — try to make sure that the bottoms are flat so that they sit well on the pan. Remove the seeds and membranes.
• In a medium bowl, beat cream cheese until smooth.
• Add garlic powder, onion powder, salt and pepper and mix until combined.
• Add cheese and chopped bacon and stir until combined.
• Spread cream cheese mixture onto each jalapeno half, filling the opening but not overfilling.
• Sprinkle each filled jalapeno with bread crumbs, then place on the baking sheet and bake for 18-20 minutes, until the jalapenos have softened somewhat and the top looks golden.
• Allow to rest for 5-10 minutes before serving.

Video

Notes

*The number of peppers you’ll use will depend on how large they are and how much you fill them. It’s always good to have a couple extra on hand just in case. 

*Feel free to opt out of using the bacon to make these a vegetarian option, or opt out of the bread crumbs to make these a gluten free option.

Nutrition

Calories: 79cal | Carbohydrates: 2g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 15mg | Sodium: 181mg | Potassium: 47mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 211IU | Vitamin C: 7mg | Calcium: 53mg | Iron: 0.2mg

The post Jalapeno Poppers appeared first on The Recipe Rebel.

This Chicken Tortilla Soup is a comfort food classic! This one-pot soup is loaded with all the veggies, all the flavors, corn, beans, and tender shreds of chicken. Just 10 minutes of prep needed!

If I love anything in this world, it’s taking a classic comfort food and making it into a soup. Lasagna Soup, Taco Soup, Cheeseburger Soup, Chicken Pot Pie Soup…I mean, what’s better than a cozy bowl of soup?!

This Chicken Tortilla Soup is like your favorite chicken tacos in soup form. It’s made with tender shredded chicken simmered in a rich, flavorful, tomato-y broth along with black beans, corn, veggies, and jalapeños for a kick of heat.

Top it off with homemade or store-bought tortilla strips and any of your favorite taco fixings.

Bonus: this delicious soup is made in just one pot and takes just over 30 minutes from start to finish!

Looking for more taco tuesday inspiration? Try this Chicken Enchilada Casserole or these Easy Breakfast Tacos!

Ingredients Needed:

• Oil: you’ll need a couple tablespoons of oil to sauté the veggies before making the soup. I use canola oil but you can use any oil with a high smoke point and neutral flavor.
• Veggies: we’re using a combination of red pepper, onion, and jalapeño. The jalapeno won’t make it crazy spicy, but if you like things pretty tame you can omit it.
• Tomato Paste: adds flavor depth, richness, and tomato flavor to the broth.
• Seasonings: we’re spicing up our soup with minced garlic, cumin, chili powder, and salt.
• Diced Tomatoes: no need to drain them first. The liquid goes right into the broth. I always choose low sodium when possible.
• Chicken Broth: I recommend a low sodium broth so your soup doesn’t get too salty. If you only have regular, add less with the other seasonings so you can adjust to taste later on.
• Chicken Breasts: you’ll need two boneless, skinless chicken breasts. If you’ve got leftover Shredded Chicken or Instant Pot Shredded Chicken, you can use that as well!
• Canned Corn: no need to drain the corn either. That liquid also becomes part of the broth.
• Canned Black Beans: drained and rinsed.
• Garnishes: sliced jalapeños, sour cream, cilantro, lime wedges, and tortilla trips

How to Make Chicken Tortilla Soup

This Chicken Tortilla Soup is a one-pot meal that’s ready in just over 30 minutes! Find the detailed recipe down in the recipe card.

1. Sauté the veggies: In a pot, add red pepper, onion, and jalapeño. Sauté until softened. Add the seasonings and toast for 1 minute.
2. Add liquids and chicken: add the broth and tomatoes, then add the chicken and simmer until cooked through.
3. Remove chicken and shred or chop. Stir it back in.
4. Finish and serve: Remove the chicken from the pot, shred it, then place it back into the pot. Add the corn and beans, then serve as desired.

Chicken Tortilla Soup FAQs

Tips and Notes

• Use low sodium ingredients. I recommend using low sodium diced tomatoes and low sodium chicken broth so you don’t end up with salty soup. Just add more to taste before serving!
• Wait on the tortilla strips. The tortilla strips are great because of their crunch. Make sure you add them right before serving so they don’t get soggy!
• To make your own tortilla strips, slice flour or corn tortillas into thin strips. Heat 1/2″ of oil in a shallow pan over medium-high heat, then fry for 1-2 minute per side or until golden.
• You’ll know the frying oil is ready when you insert the tip of a wooden spoon and bubbles form around the spoon.
• To save time, use store-bought rotisserie chicken or already cooked leftover shredded chicken. Just simmer it long enough to warm it!

Variations

• Use another meat. Feel free to swap the chicken breast out for turkey breast or sauté some ground beef with the veggies at the start of the recipe.
• Make it creamy. Add a splash of heavy cream or stir a scoop of sour cream directly into the pot.
• Make it vegetarian. Simply leave out the chicken and swap the chicken broth for veggie broth! Feel free to bulk it up with extra veggies if you like.

Serving Suggestions

I love to load my soup bowl up with more sliced jalapeños, sour cream, chopped cilantro, lime wedges, and tortilla strips! Don’t hold back with your toppings. Grab whatever taco toppings you love. Black olives, green chiles, shredded cheddar, and cotija cheese would all also be great options.

Looking for a simple side dish to serve alongside your Chicken Tortilla Soup? Try it with a Chicken Quesadilla, Dorito Taco Salad, or Roasted Green Beans tossed with taco seasoning.

More Chicken Soup Recipes You’ll Love

Dinner

Chicken Pot Pie Soup

Dinner

Crockpot Chicken Taco Soup

Dinner

Quick Chicken Bacon Rice Soup

Dinner

The BEST White Chicken Chili recipe

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Chicken Tortilla Soup

This Chicken Tortilla Soup is a comfort food classic! This one-pot soup is loaded with all the veggies, all the flavors, corn, beans, and tender shreds of chicken. Just 10 minutes of prep needed!

Course Soup

Cuisine American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 4

Calories 280cal

Author Ashley Fehr

Ingredients

• 2 tablespoons oil
• 1 medium red pepper (diced)
• 1 medium onion (diced)
• 1 medium jalapeno (diced)
• 2 tablespoons tomato paste
• 2 teaspoons minced garlic
• 1 teaspoon cumin
• 1 teaspoon chili powder
• ½ teaspoon salt
• 400 ml low sodium diced tomatoes (14 oz)
• 3 cups low sodium chicken broth
• 2 boneless, skinless chicken breasts
• 341 ml canned corn (with juice, about 12 oz)
• 1 cup canned black beans (drained and rinsed)
• sliced jalapenos, sour cream, cilantro, lime wedges and tortilla strips for garnish as desired.

US Customary – Metric

Instructions

• Heat oil in a large pot over medium-high heat. Add red pepper, onion, jalapeno, and saute over medium-high heat for 3-4 minutes or until softened.
• Add tomato paste, minced garlic, cumin, and chili powder into pot. Toast for 1 minute.
• Stir in diced tomatoes and chicken broth. Add chicken breasts and submerge in the liquid. Bring to a simmer, cover, reduce heat to medium and cook for about 15 minutes or until chicken is cooked.
• Remove chicken breasts and shred.
• Place shredded chicken back into soup. Add canned corn and rinsed black beans and heat through.
• Season to taste and serve.

Nutrition

Calories: 280cal | Carbohydrates: 29g | Protein: 20g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 36mg | Sodium: 1226mg | Potassium: 884mg | Fiber: 7g | Sugar: 6g | Vitamin A: 1382IU | Vitamin C: 58mg | Calcium: 76mg | Iron: 3mg

The post Chicken Tortilla Soup appeared first on The Recipe Rebel.

This Taco Pizza is made with a homemade pizza crust, topped with refried beans, salsa, taco-seasoned ground beef, cheese and all your favorite taco toppings!

See the step by step recipe video down in the recipe card.

Taco Pizza

It’s pizza month on The Recipe Rebel and we couldn’t be more excited!

We started off with a recap of this Quick and Easy Pizza Dough, then these Pizza Rolls that our kids have been loving for lunch boxes!

Then we moved on to this Breakfast Pizza, which we will eat for any and every meal

This Taco Pizza is our newest instalment, and it was an instant family favorite!

It starts with my Easy Pizza Dough, and is topped with refried beans, salsa, seasoned ground beef, cheddar cheese and baked!

Then you pull it out of the oven (that delicious smell, though!) and throw on your favorite cold taco toppings: shredded lettuce, diced tomatoes, sour cream, jalapenos and fresh cilantro.

It is taco night and pizza night combined for one of our favorite family dinners yet!

Looking for more ways to put a spin on taco night? Try these Beef Enchiladas or these Chicken Taquitos!

Ingredients and Substitutions: make it your own!

• Pizza dough: you can swap the homemade pizza dough in this recipe for a store bought tube or grab some from a local bakery. Or use naan rounds and make individual pizzas!
• Refried beans: really make a great base for this pizza! If you don’t have any or you swear you’re not a fan (we don’t eat a lot, but we love them on this pizza!), you can leave them out and just use salsa for the sauce. Just go easy, because salsa tends to be more liquidy than most pizza sauce.
• Salsa: adds zip and flavor to our sauce! If you like things spicy, you can choose a hot salsa instead of mild
• Ground beef: you can easily swap the ground beef for sliced steak or cooked chicken with taco seasoning for a fun chicken taco pizza! You can also omit and add more veggies for a vegetarian taco pizza.
• Cheese: I use cheddar or marble for my taco pizza because it is what we normally use on tacos, but you can use mozzarella, Monterey Jack, or another of your favorites!

How can I prep this Taco Pizza ahead:

I love finding ways to make my life easier throughout the week! Here are a few ways to prep parts of this recipe to make dinnertime a breeze:

• prep the pizza dough up to 4 days in advance and stash it in the freezer, covered in plastic wrap.
• cook the ground beef and store in the fridge up to 4 days before making your pizza
• shred the cheese and store in the fridge for a week or two, or purchase pre-shredded cheese (although it never melts quite as nicely!)
• Assemble the pizza entirely but do not bake — cover lightly with plastic wrap and store in the refrigerator up to 24 hours before baking (you may not want to do this if you are only using salsa as the sauce, because it could become soggy).

Can I freeze taco pizza?

Definitely!

Pizza is a great make ahead and freezer meal.

If you want to freeze this pizza to serve later, simply parbake the crust at 425 degrees for 5-7 minutes until dry looking but not browned.

Then top the pizza as you normally would. Cover with plastic wrap and foil to prevent freezer burn, and be sure to label it with the name and date!

Freeze up to 3 months, then just uncover and pop it in the oven to bake. It may take a little longer to bake from frozen — just keep an eye on it as it cooks!

More taco recipes you’ll love!

• Crockpot Chicken Taco Soup — made with 6 ingredients!
• Taco Casserole — a kid and family favorite!
• Instant Pot Chicken Tacos and Slow Cooker Chicken Tacos — perfect for a busy day!

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Taco Pizza

This Taco Pizza is made with a homemade pizza crust, topped with refried beans, salsa, taco-seasoned ground beef, cheese and all your favorite taco toppings!

Course Main Course

Cuisine American, Mexican

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Total Time 45 minutes minutes

Servings 8 servings

Calories 304cal

Author Ashley Fehr

Ingredients

Pizza Dough

• 1 ½-2 cups all purpose flour (195g plus more for rolling)
• 1 package instant or quick yeast (2 ¼ teaspoons)
• ¾ teaspoon salt
• 1 teaspoon granulated sugar
• ½ teaspoon dried oregano
• ¼ teaspoon garlic powder
• ⅔ cup warm water
• 2 tablespoons oil

Taco Pizza

• 1 pound lean ground beef
• 1 package low sodium taco seasoning (about 3 tablespoons)
• ¾ cup canned refried beans (7 oz or about half a can)
• ½ cup jarred tomato salsa (mild or spicy)
• 2 cups shredded mozzarella cheese
• shredded lettuce, diced tomatoes, crushed tortilla chips, sour cream and sliced jalapenos for garnish as desired

Instructions

Pizza Dough

• In a medium bowl, stir together 1 cup of flour, yeast, salt, sugar, oregano and garlic.
• Add water and oil and stir until combined — it will be a very wet dough.
• Add just enough of the remaining flour so that a soft but not sticky dough forms. Add the flour gradually and knead briefly until combined so that you can feel when it is ready — it will still be soft (not feel firm or tough) but won’t stick to your hands. To knead, simply press the flour into the dough, fold the dough and press, fold and press.
• Place in a lightly greased bowl and set covered in a warm, draft-free place to rise until doubled, about 40 minutes.

Taco Pizza

• Preheat oven to 425 degrees F.
• In a medium skillet, fry ground beef until cooked through. Drain any remaining liquid or fat.
• Stir in taco seasoning and set aside.
• Roll out pizza dough so that it is just larger than your pizza pan (it will make one 12" pizza). Place pizza dough on a lightly greased pizza pan and fold the edges over to form a thicker crust, pinching down to seal.
• In a medium bowl, stir together refried beans and salsa. Spread over the pizza dough on the pan.
• Top with seasoned ground beef and top with cheese.
• Bake for 12-15 minutes until light golden brown.
• Top with shredded lettuce, tomatoes, tortilla chips, sour cream or jalapenos as desired and serve.

Video

Nutrition

Calories: 304cal | Carbohydrates: 24g | Protein: 22g | Fat: 13g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 57mg | Sodium: 902mg | Potassium: 324mg | Fiber: 3g | Sugar: 2g | Vitamin A: 680IU | Vitamin C: 2mg | Calcium: 159mg | Iron: 3mg

The post Taco Pizza appeared first on The Recipe Rebel.

These Nacho Fries are better than Taco Bell! Perfectly seasoned and topped with taco beef, lots of cheese, peppers, and green onions.

If there’s one I don’t do a lot of around here, it’s appetizers and finger food.

I mean, how often do you see moms of 3 kids 7 and under serving an appetizer with their meal?

BUT, we do love appetizers that count as dinner, like these hearty Nacho Fries loaded with ground beef, onions, peppers, cheese and all your favorite nacho toppings.

Love hearty appetizers that you can call dinner? Check out my BBQ Bacon Cheeseburger Nachos, Boneless Chicken Wings or Crockpot Chicken Wings: 3 Ways.

Plus, they’re incredibly easy to make and customize, which means they are perfect for busy families (not that we’re eating Nacho Fries every night of the week, but they are a fun “meal” every now and then!).

What makes these better than Taco Bell Nacho Fries?

Basically everything. But in more detail:

• You know what’s going into them. Yes, I realize we are starting with a bag of frozen french fries but there are varying levels of frozen french fry quality and I like to think I choose some that are not so bad. Plus, we’re choosing everything else: the seasoning, the toppings, and you can choose ones that you enjoy and are comfortable feeding your family.
• You can make them in under 30 minutes in your pyjamas from home.
• There are lots of parts you can prep ahead, which makes them an easy recipe to throw together when you’re in a hurry.
• You can make a whole pan for the price it would cost for one serving of Nacho Fries Bellgrande at Taco Bell.

How to make Nacho Fries:

1. Grease a baking sheet lightly, add your fries and season. Spread in a thin layer with lots of space so they get crispy!
2. Bake until fries are crispy, while you are cooking your ground beef (if you haven’t prepped it in advance).
3. Top your fries with beef, cheese, and your favorite toppings, and pop it in the oven to melt the cheese.
4. Top with your fresh toppings: green onions, jalapenos, add some sour cream and salsa and you’re good to go!

How to prep Nacho Fries ahead:

There are lots of ways to cut down on the prep time when making nacho fries.

• Cook your ground beef and onion in advance and freeze in small bags — these are perfect for not only these nacho fries, but also quesadillas, salads, and more.
• Chop your peppers, jalapenos, green onions, anything else you want to add and store them in the fridge for up to a few days.
• Shred your cheese, and store up to a few days in the refrigerator in an airtight container (Or buy pre-shredded cheese, but I don’t usually recommend that).

Variations on these Nacho Fries:

There are so many ways to make these Nacho Fries your own!

Try swapping the beef for some shredded chicken combined with taco seasoning — my Crockpot Shredded Chicken or Instant Pot Shredded Chicken would be perfect on here!

Ditch the meat and add on more veggies — maybe additional peppers, mushrooms, or whatever you enjoy plus some black beans for a vegetarian version of these Nacho Fries.

Swap the cheddar for some Jalapeno Monterey Jack or a Mexican cheese blend for added kick and flavor.

Swap the fries for tater tots for Nacho Taters.

If you try these and put your own spin on them, leave a comment below and let me know what you did!

More nacho love:

• How to Make the Best Nachos: 3 Ways
• Nacho Roasted Potatoes with Easy Homemade Queso
• Nacho Popcorn
• Bacon and Egg Breakfast Nachos
• Creamy Nacho Potato Soup

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Nacho Fries

These Nacho Fries are better than Taco Bell! Perfectly seasoned and topped with taco beef, lots of cheese, peppers, and green onions.

Course Appetizer

Cuisine American

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Calories 408.87cal

Author Ashley Fehr

Ingredients

• 1 lb frozen crinkle cut french fries
• 1/4 teaspoon seasoning salt
• 1/2 lb lean ground beef
• 1/2 medium onion finely diced
• 1 teaspoon taco seasoning
• 2 cups shredded cheddar cheese
• 1/2 red bell pepper finely chopped
• 2 green onions sliced
• 1 jalapeno sliced, optional
• salsa and sour cream for garnish as desired

Instructions

• Preheat oven to 450 degrees. Spray a baking sheet with non stick spray. Toss fries with seasoning salt and lay fries in a flat layer on baking sheet with as much space around each one as possible.
• Bake fries for 15-20 minutes, stirring once, until crispy.
• Meanwhile, cook the ground beef and onion (add the peppers as well if you prefer them tender) on the stove top over medium-high heat until browned. Stir in taco seasoning and set aside.
• When fries are crispy, top with some of the cheese, then beef mixture, and red peppers. Bake until cheese is melted, about 5 minutes.
• Remove from the oven and sprinkle on green onions and jalapeno (if using)

Nutrition

Calories: 408.87cal | Carbohydrates: 25.18g | Protein: 19.91g | Fat: 25.73g | Saturated Fat: 12.24g | Cholesterol: 62.99mg | Sodium: 729mg | Potassium: 538.12mg | Fiber: 3.94g | Sugar: 1.2g | Vitamin A: 752.95IU | Vitamin C: 21.62mg | Calcium: 286.77mg | Iron: 2.26mg

The post Nacho Fries appeared first on The Recipe Rebel.

This Mango Salsa is the BEST salsa I’ve ever had! Perfect on chicken tacos or straight out of the jar A little sweet and a little spicy!

So there’s a bit of a story here.

My oldest girl’s 4th birthday was at the end of May. Since my kids still go to bed pretty early, we usually have the family over for supper to celebrate so we can wrap things up pretty early.

For her birthday this year, we did a big taco spread with chicken and beef, hard and soft taco shells, tortilla chips and — just to mix things up — I bought a jar of Newman’s Own Mango Salsa.

Before I had even had a chance to eat anything the family was raving over the mango salsa!

Everyone seemed to really love it, and I did too once I got a chance to try it. It is seriously the BEST salsa! And if you’re actually too lazy to make Mango Salsa, you could go and buy a jar of Newman’s Own and it would be almost as good.

BUT, I am going to have a garden full of tomatoes and hopefully peppers so I thought I’d better do some experimenting and make my own version.

This was a labor of love. I experimented a lot with varying amounts of ingredients, and in the end I couldn’t get the recipe as close to Newman’s Own as I would have liked, but it’s a really awesome salsa with a sweet, fruity twist that we love!

There are a lot of fresh mango salsa recipes out there, but I actually prefer a cooked salsa.

And this way it’s easy to make ahead and freeze for later!

Canning Mango Salsa:

Because I’m not a canning expert and the recipe is 100% my own creation, I don’t recommend canning it as I can’t ensure a safe pH level.

If you want to freeze it, simply scoop some into freezer bags, seal, and lay flat — this way it thaws quickly when you need it!

It does last a couple of weeks in the fridge just fine, and I know once you taste it you won’t be able to leave it alone! It’ll be gone before you know it

Tips for freezing Mango Salsa:

• You’re going to want some good quality freezer bags to store this salsa for later — don’t simply use regular sandwich bags!
• If you prefer to freeze it in something you can keep serve it from, check out these plastic freezer jars — they are one of my new favorite things for preserving summer produce! They’re perfect for jam too.

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Mango Salsa

This is the BEST salsa I’ve ever had! We like it best on chicken tacos or straight out of the jar ? Filled with mangoes, tomatoes and bell peppers it freezes perfectly so you can make a bunch and save for later.

Course Appetizer, Sauces and Condiments

Cuisine American

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 48

Calories 19cal

Author Ashley Fehr

Ingredients

• 3 large tomatoes diced
• 4 mangoes diced
• 1 red bell pepper diced
• 1/2 diced red onion
• 1 cup water
• 1 can tomato paste 156 mL
• 1/2 cup brown sugar
• 1/2-1 jalalpeno* seeded and finely diced
• 2 tablespoons lime juice
• 1 teaspoon salt
• 1 teaspoon cilantro chopped

Instructions

• Add all ingredients to a large pot.
• Bring to a boil over medium heat, then reduce to medium low and simmer for 45 minutes – 1 hour, until mangoes are tender and flavors have melded. At the 20-30 minute mark, taste and adjust as you desire, adding more sugar/lime juice/salt/jalapeno to suit your tastes.
• Let cool for 15 minutes before dividing between several freezer safe containers or large freezer bags. Keep some in the fridge to eat immediately and store the remainder in the freezer for another use (I recommend using freezer bags and laying them flat to freeze).

Video

Notes

*I use ½ of one seeded jalapeno pepper for my salsa, but if you like more spice feel free to throw in the whole pepper! If you add the seeds, it will have even more spice.

Nutrition

Calories: 19cal | Carbohydrates: 4g | Sodium: 51mg | Potassium: 49mg | Sugar: 4g | Vitamin A: 290IU | Vitamin C: 9.4mg | Calcium: 4mg | Iron: 0.1mg

The post Mango Salsa appeared first on The Recipe Rebel.

Can you believe I’ve never made a jalapeno popper?

I’ve actually never even eaten a jalapeno popper.

I’m not one for really spicy food, I guess, and the thought of stuffing a  half a jalapeno in my mouth just never really seemed that pleasant. I generally don’t even cook with jalapenos. But I like cheese and I like BBQ Chicken (even if it’s BBQ Chicken Pizza on a Kebab)….

I can get a little crazy with the baking recipes in the fall and holiday season, so I wanted to create at least one or two appetizer recipes to bring in the New Year, just to make it up to you.

I was scrolling through my list of new recipe ideas and made my husband choose between two. Much to my surprise, he chose the jalapeno popper cupcakes. To my knowledge, he’s never had one either.

So I did a little research, and found that most recipes included only cream cheese, cheddar cheese, jalapenos and bacon. Seemed easy enough.

For someone who likes cheese more as an accessory, it just seemed like a lot to fill up a wonton cup with cream cheese and cheddar cheese. I had some chicken in the fridge, so I threw it in.

And barbecue sauce. Because chicken and cheese and bacon and barbecue sauce. Do I need any other reason?

And, obviously, jalapenos. Because without jalapenos it’s not really a jalapeno popper cupcake.

I was a little nervous biting into one, but they were totally delicious. I started with just one jalapeno for 16 cupcakes, and the spice was really mild. I added an extra jalapeno and there was a good amount of heat. You’re going to have to go by however much spice you like. The nice thing is because everything is cooked, you can taste it before you put it in the oven and judge how much you want in there.

*Recipe and photos updated Oct. 20, 2015

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BBQ Chicken Jalapeno Popper Cupcakes

BBQ Chicken Jalapeno Popper Cupcakes: the perfect easy, cheesey appetizer for your holiday entertaining! www.thereciperebel.com

Course Appetizer

Cuisine American

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 15 cupcakes

Calories 229cal

Author Ashley Fehr

Ingredients

• 30 small wonton wrappers about 2.5-3″
• 8 oz cream cheese 1 package
• 1 1/2 cups + ½ cup shredded cheddar cheese
• 1/4 cup barbecue sauce
• 3-4 slices bacon cooked and chopped
• 1-2 jalapeno peppers chopped fine
• 3/4 cup chicken cooked and chopped
• Green onions

Instructions

• Preheat oven to 350 degrees F.
• In the bowl of a stand mixer, beat cream cheese until smooth. Add cheddar, barbecue sauce, bacon, jalapenos and chicken and beat until combined.
• Spray a muffin pan with non-stick spray. Line 15 muffin cups with a single wonton wrapper, letting the edges hang out over the sides. Spoon about 1 tbsp of cream cheese mixture into wonton wrapper.
• Top with a second wonton wrapper, turning it slightly so that the edges don’t overlap the first wonton wrapper (so you should have 8 wonton corners sticking out, giving you maximum crispy edges). Press down gently so that the filling in the bottom layer evens out.
• Spoon with 1 tbsp more filling and spread gently across the top. Sprinkle with remaining cheese.
• Bake for 15-20 minutes until edges are golden. Let cool 5 minutes before removing from pan.

Nutrition

Calories: 229cal | Carbohydrates: 11g | Protein: 9g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 49mg | Sodium: 363mg | Potassium: 86mg | Sugar: 2g | Vitamin A: 470IU | Vitamin C: 1.2mg | Calcium: 194mg | Iron: 0.8mg

The post BBQ Chicken Jalapeno Popper Cupcakes appeared first on The Recipe Rebel.