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.

Mini tortilla chips stuffed with delicious sausage, fluffy scrambled eggs, sweet bell peppers, and cheese, these Breakfast Taco Bites are mini mouthfuls bursting with Mexican flavors! They are breakfast. They’re lunch. And they’re appetizers. And they’re so yummy!

Let me tell you how these Breakfast Taco Bites came about for me.

I can get into food ruts occasionally, where I kind of have a one-track mind regarding the recipes I want to make and share here.

I mean, I like chips. And I like making chips into a meal.

After I made these BBQ Bacon Cheeseburger Nachos I was dreaming up all sorts of nacho ideas.

I was also thinking about Mexican food for Cinco de Mayo and breakfast ideas for Mother’s Day, and these delicious Breakfast Taco Bites just sort of…happened.

Don’t let the name fool you as well. They’re called ‘breakfast taco bites’ but this is a great recipe for your appetizer or snack tables too.

These are even super easy to make ahead of time, which makes them the perfect party or brunch food.

I also topped them with just a bit of extra cheese before putting them in the oven.

I didn’t add any spice to the eggs (but you could if you like things really spicy!), so I like to top mine with a nice dollop of chunky salsa. A fresh pico de gallo would be fantastic, too!

For more easy breakfast recipes like this, check out my Easy Breakfast Tacos, Mini Frittata Muffins, and my Mini Mexcian Wonton Quiche recipe.

Ingredients Needed:

• Tortilla Chip Scoops: use store-bought chip scoops or make your own with tortilla wraps!
• Egg: scrambled eggs are a great way to add protein to these bites.
• Milk: to make the scrambled eggs fluffy and creamy.
• Salt: to enhance all the flavors in these breakfast bites.
• Sausage: I used breakfast link sausages (simply unwrap the casing before using) but you can use your favorite kind of sausages, ground sausage or diced ham.
• Red Pepper: to add color and texture to these delicious bites.
• Bacon: crispy cooked bacon adds a great smoky flavor to these bites.
• Cheese: use a block of cheddar cheese that you grate yourself for the best flavor.
• Salsa: use your favorite store-bought salsa, or make your own!
• Green Onion: use finely chopped green onions for a burst of fresh flavor as a garnish. You can use chopped fresh herbs if you prefer.

How to Make Breakfast Taco Bites

Breakfast taco bites are quick and easy to make! Full instructions are included in the recipe card below.

1. Put scoops on tray: Line up tortilla chip scoops on a baking sheet.
2. Mix eggs: Add the eggs, milk, and salt to a frying pan and stir.
3. Scramble eggs: Cook and scramble the eggs, and put them in a medium bowl.
4. Cook sausage: Remove sausage meat from casings and fry in the pan with the peppers and bacon.
5. Combine ingredients: Combine scrambled eggs, sausage, and pepper mix in the bowl with the cheese.
6. Assemble taco bites: Spoon the mixture into each tortilla chip scoop, top with cheese and bake. Garnish and serve.

Breakfast Taco Bites FAQs

Tips and Notes

• Homemade Tortilla Scoops. Make your own tortilla scoops from flour tortillas, corn tortillas, or whole wheat tortillas! First, choose your tortillas, and using round cookie cutters, cut small circles out of the tortilla wraps. Then, cover both sides of each of the mini tortillas with a little bit of vegetable oil. Mold the mini tortillas into the cups of a mini muffin tin, then bake for 10 minutes, or until lightly browned. When cooled, use the cups in the same way as the chip scoops in the recipe. You can even make larger chip scoops in a regular cupcake tin if you prefer!
• Adding the cheese. Adding cheese to the mix works best when the egg mixture is lukewarm and not hot, otherwise the cheese will melt into a glob and not disperse well throughout.

Breakfast Taco Bites Variations

• Meat. You can use any kind of sausage meat you like, or ground meat like ground beef, turkey, or pork.
• Protein. Add refried beans, black beans, or kidney beans, for extra protein.
• Cheese. Use your favorite cheese for these breakfast bites. Sharp cheddar cheese works well, as does a Mexican cheese blend,
• Vegetarian. Stuff these tortilla cups with vegetarian fillings like beans and extra veggies instead of meat for a meat-free version. Check out my Slow Cooker Vegetarian Burritos for some great combinations!
• Spice it up. Add some cayenne pepper, red pepper flakes, or even hot sauce to the egg mixture before spooning it into the cups for some spice.
• Garnish. Top breakfast taco bites with my Homemade Salsa Recipe, chopped green onions, chopped fresh cilantro, or some other fresh herbs.

Serving Suggestions

Serve breakfast taco bites as part of a larger cooked breakfast with Breakfast Foil Packets, or my Breakfast Skillet with some taco seasoning.

Or serve with other Mexican recipes for dinner, like Chicken Quesadilla, or my Taco Beef and Potato Skillet.

Appetizers

Homemade Rotel Dip

Appetizers

Chicken Bacon Alfredo Potato Skins

Appetizers

Cream Cheese Fruit Dip

Appetizers

Garlic Parmesan Chicken Wings

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Breakfast Taco Bites

Mini tortilla chip cups stuffed with delicious sausage, fluffy scrambled eggs, sweet bell peppers, and cheese, these Breakfast Taco Bites are mini mouthfuls bursting with Mexican flavors! They’re breakfast. They’re lunch. They’re appetizers. And they're so yummy!

Course Appetizer, Breakfast

Cuisine American

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 36 bites

Calories 48cal

Author Ashley Fehr

Ingredients

• 36 tortilla chip scoops
• 4 large eggs
• ½ cup milk
• ½ tsp salt
• 3 breakfast sausage links
• ½ cup finely chopped red pepper
• 3 slices bacon chopped
• 1½ cups shredded cheddar cheese
• 1 cup salsa
• 2 green onions or cilantro chopped

US Customary – Metric

Instructions

• Preheat oven to 400 degrees F and line tortilla chip scoops on a baking sheet. Set aside. *See note for make-ahead directions.
• In a large nonstick skillet, add the eggs, milk, and salt. Cook, scrambling, over medium heat until completely cooked. Remove from the pan and place in a medium bowl.
• Remove sausage meat from casings and scramble fry in the pan, breaking it up with a spatula as the sausage cooks. Add peppers and bacon, and fry over medium heat until cooked. Remove from the pan and add to the eggs in the bowl.
• Stir in 1 cup of cheese (this works best when the egg mixture is lukewarm and not hot because otherwise, the cheese will be one glob and not disperse throughout).
• Spoon egg mixture into each tortilla scoop and top with remaining ½ cup cheese. Bake for 8-10 minutes until hot and the cheese is melted.
• Top with salsa and chopped green onions as desired.

Notes

• Make Ahead: You can prepare the eggs, sausage, peppers, and bacon as described, and store them in an airtight container in the fridge for up to 1 day before assembling the taco bites. Then, fill the scoops and bake together as stated.
• Store: Store these little bites in an airtight container in the refrigerator for 2-3 days. Allow them to cool to room temperature before putting them in the fridge.

 

Nutrition

Calories: 48cal | Carbohydrates: 2g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 24mg | Sodium: 142mg | Potassium: 48mg | Vitamin A: 180IU | Vitamin C: 2.8mg | Calcium: 46mg | Iron: 0.2mg

The post Breakfast Taco Bites appeared first on The Recipe Rebel.

These Slow Cooker Chicken Tacos are an easy, healthy, weeknight dinner! Just dump everything in the crockpot and forget about it.

Crockpot Chicken Tacos are one of our favorite meals for a few reasons!

First, they’re delicious!

Second, they’re a well rounded meal — pile up this sweet and spicy chicken in a flour or corn tortilla, and add veggies, salsas, sour cream and cheese of your choice.

Third, the slow cooker does all the work!

Chicken Tacos are the perfect dump and go slow cooker meal — there’s no chopping required and the ingredients take just a couple minutes to throw together.

They’re perfect for a busy day!

(P.S. got leftovers? Throw your chicken taco meat in this Chicken Tortilla Soup!)

Dump ‘n’ Go slow cooker recipes (<– find 20 more of my favorites!) are about the most that we can handle here most days, with three girls and the chaos that comes with chasing them around

We love serving this chicken in hard taco shells, tortillas, or even over rice or as a taco salad (<– a great way to get in even more veggies!).

You can definitely adjust the seasonings to suit your family’s tastes. Check out my tips on swapping out the ingredients below!

You can even swap out the beef for this taco chicken in this Dorito Taco Salad or use the leftovers in the filling for these Chicken Taquitos!

Ingredients and Substitutions:

• Chicken breasts: I like to use chicken breasts for this recipe because it’s what we usually have on hand. If you prefer, you can use boneless, skinless chicken thighs without changing any of the recipe.
• Mango or pineapple juice: I love the sweetness juice adds! Mango and pineapple are my preferred kinds (we love serving these tacos with Mango Salsa!), but you can sub in low sodium chicken broth or even orange juice in a pinch.
• Seasoning: If you’re in a hurry, feel free to swap all of the spices and seasonings for a package of low sodium taco seasoning.
• Garlic powder and onion powder: If you prefer, you can add minced garlic and finely diced onion to the slow cooker and leave out the garlic and onion powders.

Tips and Tricks for Making these Slow Cooker Chicken Tacos:

• Chicken breasts don’t need all day to cook in the slow cooker. I know this can make things a little more difficult if you work from home 8 or 9 hours a day, but cooking chicken breasts just until they are done will result in the juiciest chicken tacos
• I like to use my 2.5 quart slow cooker for recipes like this — it’s the perfect size and heats up quickly! (Plus, you want your slow cooker around 1/2-¾ full to cook properly, so you don’t want to use one that’s too big!)
• I always start with my tacos fairly mild and then people who like extra heat can add jalapenos, a spicy salsa, or some sriracha sauce. Feel free to add some cayenne pepper or red chili flakes to the slow cooker as it cooks to take things up a notch!
• Got leftovers? Use the leftover chicken in this Chicken Quesadilla recipe.

Love Tacos? Try these recipes:

• Ground Turkey Tacos — a fun swap from beef or chicken.
• Taco Dip — your favorite meal in appetizer form!
• Dorito Taco Salad — swap the tortilla chips for Doritos for a flavorful twist!
• Taco Mac — taco meat adds a fun kick to mac and cheese.

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Sweet & Spicy Slow Cooker Chicken Tacos Recipe

These Sweet & Spicy Slow Cooker Chicken Tacos are an easy, healthy, weeknight dinner! Just dump everything in the crockpot and forget about it. Step by step recipe video.

Course Main Course

Cuisine Mexican

Prep Time 10 minutes minutes

Cook Time 3 hours hours

Total Time 3 hours hours 10 minutes minutes

Servings 8 servings

Calories 308cal

Author Ashley Fehr

Ingredients

• 4 boneless skinless chicken breasts
• 1 cup mango or pineapple juice no sugar added
• 2 teaspoons garlic powder
• 2 teaspoons chili powder
• 1 1/2 teaspoons cumin
• 1 teaspoon salt
• 1 teaspoon onion powder
• 1/2 teaspoon paprika
• pinch of black pepper
• 16 hard taco shells

US Customary – Metric

Instructions

• Place chicken in a 2.5-4 quart slow cooker.
• In a medium bowl or large measuring cup, whisk together juice, garlic powder, chili powder, cumin, salt, onion powder, paprika, and pepper. Pour over chicken in slow cooker.
• Cover and cook on low for 3-4 hours or high for 2-3 hours. Shred with two forks in the juices.
• Serve in taco shells or small tortillas with diced tomatoes, shredded cheese, lettuce, salsa (I love using mango salsa!), lime wedges or avocado slices as desired.

Nutrition

Calories: 308cal

The post Slow Cooker Chicken Tacos Recipe appeared first on The Recipe Rebel.

This Mango Salsa Chicken and Rice is made with 6 ingredients, in ONE pot, and is packed with flavor! Just dump and simmer. With step by step recipe down below.

This Mango Salsa Chicken and Rice is pretty much all of my favorite things in one skillet, and it’s my newest addition to my 6 Ingredient Suppers series!

March is all about 6 Ingredient Skillets and I think it might be my favorite month so far (though I don’t want to hurt January and February’s feelings).

There’s just something about having a back pocket full of 6 ingredient meals that are mostly ready in one pan and 30 minutes that makes me so happy!

If you missed them, this Chicken Fettuccine Alfredo and this Taco Casserole are from the last two weeks!

So about this chicken and rice.

We’ve got long grain rice, chicken breasts or thighs, peppers, sweet and tangy Mango Salsa and a melty, cheesy blanket when it’s all done.

Jarred mango salsa is one of my pantry obsessions, and even though I have this copycat Mango Salsa recipe right here, I just don’t always have the time to whip up a pot of salsa!

I swear you could put that stuff on anything and it would be amazing.

How to make Mango Salsa Chicken and Rice:

1. Start with your chicken. You can use boneless chicken breasts or thighs, and it won’t change the cook time either way. Because we brown them first in the pan, and then add them to the rice later on, both breasts and thighs will be fully cooked and incredibly moist and juicy because of that steamy, saucy environment.
2. Remove your chicken and saute your peppers.
3. Add the broth and salsa and bring to a simmer.
4. Stir in the rice (rinse it first!), salt and pepper. Bring to a simmer then cover and reduce heat to low.
5. Let the rice cook about half way, then stir, and replace the chicken on top of the rice to finish cooking.
6. Just before serving, sprinkle the chicken with shredded cheese, cover and let sit for 5 minutes.
7. Get ready for a flavor explosion! (Was that cheesy? I don’t care!)

Variations on this Chicken and Rice:

• This Mango Salsa Chicken and Rice is naturally gluten free, just be sure to double check all of your ingredient packaging.
• To make dairy free, substitute a dairy free cheese or omit.
• Feel free to bump up the veggies! Whatever you think you would enjoy with this flavor profile is fair game. Keep in mind that quicker cooking vegetables should be added closer to the end of the cook time.
• Feel free to use another salsa as long as it is the same amount — regular tomato salsa, spicy, peach — get creative!
• Feel free to mix up the cheese or add other toppings! Avocado, lime wedges, green onions, cilantro are all great options.

More chicken and rice recipes you’ll love!

• 7 Ingredient Chicken and Rice Bake
• Chicken Rice Soup
• Slow Cooker Chicken and Rice
• One Pot Teriyaki Chicken, Rice and Vegetables
• 20 Minute Ham and Pineapple Rice

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Mango Salsa Chicken and Rice

This Mango Salsa Chicken and Rice is made with 6 ingredients, in ONE pot, and is packed with flavor! Just dump and simmer. With step by step recipe video.

Course Main Course

Cuisine American

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

Servings 4 servings

Calories 467cal

Author Ashley Fehr

Ingredients

• 2 tablespoons oil
• 4 boneless skinless chicken breasts
• 1 red bell pepper chopped
• 1 1/2 cups low sodium chicken broth
• 1 jar prepared mango salsa 415ml or 14oz
• 3/4 teaspoon salt
• 1 pinch pepper
• 1 cup long grain white rice (converted for best results)
• 1 cup shredded mozzarella or cheddar cheese

Instructions

• Heat oil in a large skillet over medium-high heat. Add chicken breasts and sear on each side just until golden, about 3-4 minutes per side.
• Remove chicken and cover to keep warm.
• Add peppers to pan and cook for 2-3 minutes until crisp tender.
• Meanwhile, rinse your rice thoroughly.
• Add broth and salsa to skillet with peppers. Bring to a boil, add rice, salt and pepper. Cover and reduce to medium-low to simmer for 10 minutes.
• Uncover, stir, and nestle chicken breasts down in the rice. Cover and cook for 10 more minutes until chicken is cooked through and rice is tender.
• Uncover, stir rice, and sprinkle cheese over chicken. Cover and let rest for 5 minutes before serving.

Video

Nutrition

Calories: 467cal | Carbohydrates: 40g | Protein: 36g | Fat: 17g | Saturated Fat: 5g | Cholesterol: 94mg | Sodium: 774mg | Potassium: 631mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1155IU | Vitamin C: 39mg | Calcium: 164mg | Iron: 1mg

The post Mango Salsa Chicken and Rice appeared first on The Recipe Rebel.

This easy Taco Casserole recipe is made with just 9 ingredients and ready in 30 minutes! Make ahead and freezer friendly!

*This recipe has been updated since originally posted — I added a few more ingredients and that add big flavor and made it in a 9×13″ baking dish to serve more people. The photos have not been updated quite yet, but will be shortly!

Today we’re kicking off a new month in my Six Ingredient Suppers series (<– see all of my six ingredient suppers over there), and this month is all about SKILLET recipes!

We’re talking easy, one pan meals, made with just 6 ingredients or less!

If you can’t tell, I’m a little excited.

There have been some awesome 6 ingredient dinners so far, but this month has some of my favorites! I can’t wait to show you what’s in store.

But back to this incredible Taco Casserole, friends.

When I came up with this idea, I wasn’t sure I would able to pack in as much flavor as I wanted with just a handful of ingredients. I had a few leftover tortillas and decided to test it out one night.

I was totally blown away — so easy, and so much flavor! But more than that? The kids didn’t complain once. Which is a pretty big deal around here!

How to make Taco Casserole:

• Start with your tortillas. Open up the bag. Yep, that’s it. Set aside.
• Brown your ground beef and veg — if you can do this in an oven safe skillet, even better because we can keep it to one pan!
• Add your salsa and seasoning, then pour into a bowl so we can use that skillet again.
• Layer tortillas, then beef, then cheese. Do it a couple more times. Add some more cheese.
• Bake for a little while, just until the cheese is melted. If you don’t have an oven safe skillet and don’t want to dirty a pie plate, you can cover the casserole and turn on low heat on the stove until the cheese is melted. Just be careful because you don’t want to burn the bottom tortilla!

Variations on this Taco Casserole recipe:

• Make this Taco Casserole vegetarian — use a can of black beans instead of beef, simmer with the other ingredients and then mash slightly so they stay put in your casserole. You can also just saute an assortment of veggies in place of the beef.
• Make this Taco Casserole gluten free by choosing corn or other gluten free tortillas.
• Make this Taco Casserole dairy free by choose dairy free cheese.
• If you want it spicy, choose a spicy salsa or spicy taco seasoning.
• Feel free to keep the beef and add in extra veg if you want to make it a little healthier.

How to make this Taco Pie ahead:

• You can make this Taco Pie ahead and refrigerate until baking — I prefer not to leave it in the refrigerator more than a day before baking, but it will be good up to 3 days.
• You can make this Taco Pie ahead and freeze — for this I recommend layering the mixture in a pie plate as it is easier to store in the freezer. Cover tightly and freeze flat. Then bake, covered, until warmed through. If you want to cut down on baking time and can plan ahead, remove the casserole and place in the refrigerator a day before you want to serve it.

More easy one pan meals you’ll love:

• Chicken Pesto Pasta
• Honey Garlic Chicken Thighs: Sheet Pan Dinner
• 7 Ingredient Chicken and Rice Bake

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Taco Casserole

Taco Casserole is cheesy, beefy, flavorful and SO easy to make! It's a great weeknight dinner that the whole family loves. A base layer of soft tortillas are topped with a hearty ground beef mixture, more tortillas and plenty of gooey cheese.

Course Main Course

Cuisine American, Mexican

Diet Gluten Free

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 8 pieces

Calories 287cal

Author Ashley Fehr

Ingredients

• 1 lb lean ground beef
• 1 red bell pepper (chopped)
• ½ medium onion (finely chopped)
• 3 teaspoons taco seasoning
• 1 teaspoon dried oregano
• ½ teaspoon salt (omit if using salted taco seasoning)
• 2 cups jarred tomato salsa (mild or spicy, depending on your tastes)
• 1 can black beans (298 ml or 14 oz, rinsed well)
• 6 large tortillas
• 3 cups shredded cheddar cheese

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F.
• In a large skillet, cook ground beef, pepper and onion over medium-high heat until ground beef is browned and vegetables are tender.
• Add pepper and continue cooking, stirring often, until pepper has softened and meat has browned completely.
• Add taco seasoning, oregano and salt and cook 1 minute.
• Add salsa and beans and remove from the heat.
• Place two large tortillas (cutting one in half to cover the bottom as necessary), one on top of the other, in the bottom of a 9×13" baking dish. Top with ⅓ of the meat and ⅓ of the cheese.
• Repeat layers twice for three layers: two tortillas (cut to fit as necessary), ⅓ ground beef, ⅓ cup cheese.
• Bake at 350 degrees F for 15-20 minutes until heated through and cheese is melted. Slice and serve.

Notes

*This recipe has been updated to include a few more ingredients for more flavor! It is essentially the same, just in a different shape (a rectangular baking dish instead of a pie plate). 

Ingredients and Substitutions:

• Ground beef: feel free to swap the beef for any ground meat, or add additional veggies and make it a meatless meal.
• Vegetables: I use bell peppers and onions in this recipe, but this is a great recipe for using up whatever is in the fridge. You can finely chop or shred carrots, zucchini, spinach, kale, mushrooms, etc. or add frozen vegetables to bump up the veggie content.
• Salsa: Choose a jarred or cooked tomato salsa for this recipe rather than a fresh one. A fresh salsa will be too liquidy and make the tortillas soggy. You can swap for smooth tomato sauce with added spices if you need to.
• Tortillas: choose flour, whole wheat or corn tortillas according to your preferences. 
• Cheese: cheddar, mozzarella, or Monterey Jack would all work well in here!

 

Nutrition

Serving: 220grams | Calories: 287cal | Carbohydrates: 25g | Protein: 28g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 44mg | Sodium: 1038mg | Potassium: 576mg | Fiber: 5g | Sugar: 4g | Vitamin A: 875IU | Vitamin C: 21mg | Calcium: 247mg | Iron: 3mg

The post Taco Casserole — 9 ingredients & 30 minutes! appeared first on The Recipe Rebel.

This Stuffed Pepper Soup is a flavorful, healthy soup recipe that’s loaded with Italian sausage (for even more flavor!), peppers, rice and tomatoes. Stove top or slow cooker versions.

Looking for more quick soup recipes? Try this Easy Taco Soup recipe or this Crockpot Chicken Taco Soup!

Soup season!

And here we are celebrating with yet another new soup recipe, because who can have too many soup options for these long and dreary winters? (I know we’re not technically there yet, but it sure feels like it sometimes!)

Some of my favorite soups from this year? This Crockpot Potato Soup, this hearty Beef and Barley Soup, and this Cheeseburger Soup — a family favorite!

I love this Stuffed Pepper Soup because it is so incredibly flavorful, and yet it doesn’t have a lot for ingredients.

Although most of my ingredients here you see in any Stuffed Pepper Soup, there’s one swap I made that I think makes all the difference: substituting regular ground beef with mild Italian sausage.

Friends, just do it.

I love ground beef and we use it a lot for easy meals because it’s so versatile, but in a soup recipe like this one?

You want those Italian herbs and spices.

Italian sausage packs such an awesome punch of flavor, that we can reduce the other ingredients we throw in because you just won’t miss them.

This Stuffed Pepper Soup is easy to make (and I’ve included crockpot instructions down below!), healthy, and ticks all my boxes for a well-rounded meal:

• protein
• grains
• veggies
• a ton of flavor

How to make Stuffed Pepper Soup:

1. Brown your Italian sausage in a large soup pot or dutch oven.
2. Add onions and peppers and saute several minutes, until slightly softened.
3. Add your herbs and spices — dried herbs can lose their punch after sitting a long time in your pantry. By adding them to a hot dry pot, it wakes up their flavor!
4. Dump in everything else and simmer away — there are lots of Stuffed Pepper Soup recipes that call for cooked rice, but you will not see me calling for an extra, totally unnecessary pot. If you prefer to cook your rice separately, you go right ahead (although you’ll likely want to reduce the broth by 1-1.5 cups)
5. Give it some cheesy love and a sprinkling of fresh parsley.

Variations on this Stuffed Pepper Soup:

• If you don’t have Italian sausage, you can easily substitute for lean ground beef or ground turkey, but you will likely want to also bump up the seasonings — feel free to give the soup a taste after cooking and adjust as necessary.
• To lighten it up a bit, you can opt for Italian turkey sausage instead of pork
• You can add in a bunch more veggies if you prefer! I wanted to keep my Stuffed Pepper Soup on the traditional side, but just like there are a thousand different ways to make stuffed peppers, there are a thousand different ways to make this soup. Mushrooms and spinach would be the first two I’d add in if I wanted to mix things up!
• Use cauliflower rice for a lower carb option.

How to make Stuffed Pepper Soup in the slow cooker:

1. Brown your Italian sausage or ground beef.
2. Throw everybody except the cheese in the pot and let it simmer until the veggies and rice are tender — roughly 5-6 hours. (If you only have Instant Rice on hand, be sure to add it just for the last 10-15 minutes or so)
3. Top with cheese and extra garnishes as you desire and serve

More healthy soups you’ll love:

• Beef and Barley Soup — so hearty and flavorful!
• Crockpot Vegetable Beef Soup recipe
• Slow Cooker Creamy Chicken Noodle Soup – an updated classic
• Chicken Rice Soup: Stove Top or Slow Cooker – a reader favorite for good reason!

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Stuffed Pepper Soup

This Stuffed Pepper Soup is a flavorful, healthy soup recipe that's loaded with Italian sausage (for even more flavor!), peppers, rice and tomatoes. Stove top or slow cooker versions.

Course Main Course, Soup

Cuisine American

Prep Time 10 minutes minutes

Cook Time 28 minutes minutes

Total Time 38 minutes minutes

Servings 8 servings

Calories 345cal

Author Ashley Fehr

Ingredients

• ¾ lb Italian sausage casings removed, spicy or mild
• 1 medium onion finely diced
• 1 green bell pepper chopped
• 1 red bell pepper chopped
• 1 tablespoon minced garlic
• 1 teaspoon salt
• 1/2 teaspoon dried oregano
• 1/4 teaspoon paprika *optional – for extra kick
• 1/4 teaspoon black pepper
• 4 cups low sodium chicken broth
• 798 ml canned diced tomatoes, no salt added (28oz)
• 1 1/2 cups tomato sauce
• 1 cup dry long grain brown rice (rinsed well)
• shredded mozzarella cheese for serving

Instructions

• In a large (around 5 quarts) dutch oven or soup pot, brown Italian sausage over medium-high heat, stirring often to crumble, about 3-4 minutes.
• Add onion and peppers, and cook over medium-high heat until softened, about 4-5 minutes.
• Stir in garlic, salt, oregano, paprika (if using) and pepper and cook 1 minute.
• Add broth, tomatoes, tomato sauce and rice and stir to combine. Bring to a simmer over medium-high heat, then reduce to medium-low, cover, and simmer for 20 minutes, until rice is cooked through, stirring occasionally.
• Serve with mozzarella and fresh parsley as desired.

Video

Notes

*One serving is roughly 1 ⅓ cup

Nutrition

Calories: 345cal | Carbohydrates: 30g | Protein: 14g | Fat: 19g | Saturated Fat: 7g | Cholesterol: 43mg | Sodium: 1128mg | Potassium: 721mg | Fiber: 3g | Sugar: 6g | Vitamin A: 867IU | Vitamin C: 46mg | Calcium: 67mg | Iron: 3mg

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This easy homemade Salsa Recipe is made with loads of fresh tomatoes and peppers, and can be made as mild or as spicy as you like it! A few tricks make this recipe easier than the rest.

Summer is here and your garden is bursting with fresh, juicy tomatoes!

Or maybe it’s not. (Anyone else around here with a black thumb??)

This homemade salsa recipe is so easy to make, you’re going to want to find yourself some tomatoes and make it anyway.

We’re skipping the hard parts (peeling those darn tomatoes — who’s got time for that?), throwing everybody in the pot and letting it simmer.

I snagged this salsa recipe from a woman from our church ten years ago.

TEN YEARS.

And I have no idea how long she’s been making it before I nagged her for the recipe, but you know it’s a keeper.

Go raid your garden, your mother-in-law’s garden or pick some tomatoes and peppers up at the grocery store, because once you go the homemade salsa route you’ll never go back.

I mean, it’s going to take your Friday night chips-and-salsa dinner to the next level

How to make salsa:

I’m not kidding you when I say this salsa recipe is easy to make. There’s no peeling tomatoes or any of that nonsense, the hardest part (and I’ll be honest, it will take some time) is just chopped the tomatoes and the rest of your vegetables.

1. Chop chop. Tomatoes, peppers, onions, garlic (or pull an Ashley and buy the jar of minced garlic).
2. Let it simmer about an hour. If you see any tomato skin floaties, grab your tongs and pull them out.
3. Stir in the sugar, tomato paste, and vinegar. Bring it to a simmer.
4. Put in jars and refrigerate or share!

Variations on this homemade salsa recipe:

• It’s pretty easy to adjust the flavor of this salsa to your tastes — feel free to add a little more sugar or a little more spice (adjust the cayenne at the end if you find you want it hotter) after you give it a taste test when everything’s been added.
• It occurred to me as I was making this salsa recipe that there is no cilantro in it, as there is in many traditional salsa recipes. I do not like cilantro, so that’s probably why it didn’t occur to me, but if you do, feel free to just throw some in here.
• There is also no jalapeno in this homemade salsa, though there is a mild but punchy amount of spice, thanks to cayenne. The cayenne makes it so easy to customize the spice level to your tastes because you can add in more at the end of the cook time. If you prefer to dice up some jalapeno at the beginning with the peppers? Go for it! I just can’t advise on how much to add.
• This salsa recipe is naturally gluten and dairy free.

Canning salsa: what do I need to know?

This is one of those recipes you’ll never part with once you’ve got it, and also one that I don’t know the original origin.

Because I don’t know the origin, and I don’t know the pH level of this salsa, I can’t recommend that you can it for liability reasons. I simply cannot say for sure.

I will say that I myself have used the water bath method and canned this salsa, and kept it for up to a year.

But there are serious risks with canning and storing something that is not meant to be canned and there are too many factors for me to consider as I am not a canning expert.

And I would definitely be wary of any canned salsa recipes where you don’t trust the origin 100%.

Thankfully, this salsa will last up to a couple weeks in the fridge, so I think you’d be missing out if you didn’t give it a go! It’s a summer staple around here, and I’m sure it will be in your home too

Love salsa? Try this Corn Salsa or this Mango Salsa next!

Tools needed to make this homemade salsa recipe:

These are affiliate links — which means I make a few cents if you make a purchase.

• A great big pot — so you can make as much as you want and have some to share!
• Some great sharp knives — for chopped through those tomato skins!

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Homemade Salsa Recipe

This easy homemade Salsa Recipe is made with loads of fresh tomatoes and peppers, and can be made as mild or as spicy as you like it! A few tricks make this recipe easier than the rest. 

Course Sauces and Condiments

Cuisine Mexican

Prep Time 20 minutes minutes

Cook Time 1 hour hour 10 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 18 servings

Calories 33cal

Author Ashley Fehr

Ingredients

• 8 large tomatoes (4.5-5lbs, 2 kg)
• 3 green bell peppers chopped
• 2 onions chopped
• 4 teaspoons minced garlic
• 1 1/2 tablespoons pickling salt
• 1 teaspoon cayenne pepper
• 156 ml tomato paste (1 small can)
• 1/4 cup white vinegar
• 2 tablespoons granulated sugar

Instructions

• Slice tomatoes and squeeze out the watery juices. Discard juices and dice tomatoes. Add to a large stock pot.
• Add peppers, onions, garlic and salt to the pot and bring to a simmer. Cover, leaving the lid open about ½ an inch for steam to escape.
• Simmer for 1 hour, stirring occasionally.
• Stir in tomato paste, vinegar, and sugar and bring back up to a simmer.
• Cook for 5-10 minutes until slightly thickened. Let cool to room temperature and store in the refrigerator. 

Video

Notes

*This recipe makes roughly 6 cups of salsa. You can easily halve the recipe to make only 3, or double to make a large batch.

Nutrition

Calories: 33cal | Carbohydrates: 7g | Protein: 1g | Sodium: 653mg | Potassium: 276mg | Fiber: 1g | Sugar: 4g | Vitamin A: 705IU | Vitamin C: 26.6mg | Calcium: 15mg | Iron: 0.5mg

The post Homemade Salsa Recipe appeared first on The Recipe Rebel.

These Instant Pot Chicken Tacos come together quickly and can be made from fresh or frozen chicken breasts or thighs (or both!)! Perfect for tacos, salads, or taco bowls.

January on The Recipe Rebel is all about easy, most healthy family dinners — some that double as Superbowl party recipes because, what can I say? ‘Tis the season!

These Instant Pot Chicken Tacos are one of those recipes.

I love making a bunch of tacos or taco meat (chicken and beef or even pork or seafood!) for a party because it’s easy for everyone to mix and match what they like.

They’re easy to make and easy to prep ahead, and if you set out a wide range of sides or toppings (lettuce for salads, cooked rice, different salsas and cheeses, chips and veggies, etc.), there’s guaranteed to be something for everyone.

On the other hand, shredded chicken tacos also make a super quick, simple and healthy weeknight meal.

And the leftovers? Just as easy to get rid of!

Make a salad, do up some nachos for lunch or date night, stir it into soup or a pasta dish. These Instant Pot Chicken Tacos are so super versatile, they’re sure to be a crowd pleaser!

This is the best basic Instant Pot Shredded Chicken <– if you’re looking for juicy, delicious chicken with a great all-purpose seasoning blend that is awesome for your weekend meal prep!

Variations on these Instant Pot Shredded Chicken Tacos:

• These Instant Pot Chicken Tacos are naturally gluten and dairy free, just be sure to check your labels and pay attention to what you serve alongside.
• I like a little sweetness for cooking my chicken, so I like to use pineapple or mango juice! You can easily swap this for chicken or vegetable broth, or even water, though broth or juice adds a ton of flavor that water just won’t.
• I like to add my salsa as a topping on my tacos so that everyone can pick and choose with they like. If you prefer, you can stir the salsa right into the shredded chicken before serving.
• You can make these as mild or as spicy as you like by adjusting the spices or topping with extra spicy toppings. If you know you like your tacos extra spicy, try adding an extra teaspoon of chili powder or shredding with some hot salsa thrown in the mix.

How to make Instant Pot Chicken tacos from frozen chicken:

From frozen chicken breasts:

Cook on manual or pressure cook, high pressure, for 12 minutes.

From frozen chicken thighs (boneless, skinless):

Cook on manual or pressure cook, high pressure for 10-12 minutes.

How to make these Instant Pot Chicken Tacos ahead:

There are two ways to make these shredded chicken tacos in advance:

1. Prep everything in the inner pot of the Instant Pot, then cover and refrigerate up to 1 day before cooking and continuing with the recipe.
2. Prep and cook completely. Shred. Let cool slightly before covering and refrigerating. To reheat, simply use the microwave, stove top or Instant Pot on saute setting to warm through (or serve cold!).

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Instant Pot Chicken Tacos

These Instant Pot Chicken Tacos come together quickly and can be made from fresh or frozen chicken breasts or thighs (or both!)! Perfect for tacos, salads, or taco bowls.

Course Main Course

Cuisine Mexican

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 8 ½ cup servings

Calories 84cal

Author Ashley Fehr

Ingredients

• 4 boneless, skinless chicken breasts
• 3 teaspoons chili powder
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon salt
• 1/2 teaspoon cumin
• 1 cup pineapple juice
• tortillas, cheese, lettuce, tomatoes, avocado and salsa as desired for serving

Instructions

• Place chicken breasts in the Instant Pot or pressure cooker.
• Combine chili powder, garlic, onion, salt and cumin and sprinkle over chicken. Pour pineapple juice into the Instant Pot.
• Put the lid on, turn the valve to sealing and pressure cook for 10 minutes. Let pressure release naturally for 8-10 minutes, then open the valve and remove the lid.
• Drain all but 1/4-½ cup of the juices. Shred the chicken in the juices and stir so the chicken soaks up the flavors. Taste and adjust seasonings as desired (adding a bit more spice if you like!). Serve.

Nutrition

Calories: 84cal | Carbohydrates: 4g | Protein: 12g | Fat: 1g | Cholesterol: 36mg | Sodium: 224mg | Potassium: 266mg | Sugar: 3g | Vitamin A: 240IU | Vitamin C: 3.6mg | Calcium: 9mg | Iron: 0.5mg

The post Instant Pot Chicken Tacos (shredded chicken tacos) appeared first on The Recipe Rebel.

You guys, I am so excited for camping season, and easy camping meals like these Chicken Fajita Foil Packets! I first shared this recipe on my friend Alyssa’s blog, The Recipe Critic, where I share one recipe every month — she has a ton of other amazing grilling recipes if you’re looking for some!

Looking for more camping meals? Try these Chicken Parmesan Foil Packets or theseMonterey Chicken Foil Packets!

In reality, our camping season is slowing down, with the husband starting to get busy, but I am still holding on for a few more weeks.

Let’s be clear though, we do not tent. I am not a tenter.

In my previous life, before one baby girl and then two and then three, I could tent relatively happily. But now? With 3 girls 6 and under? It’s just not happening. I’m not doing it.

Last summer, though, we bought a camper. And I love it.

Our parents are “campers”, and it’s something we both grew up with. For me? It’s the perfect balance between “away from it all” (with lots of outdoor adventures and no reliable internet connections) and comfort (we still have AC, a fridge, a bed, and a hard roof over our heads at night).

I am always looking for easy meals to take camping, and foil packets on the grill or the campfire are one of our favorites. I also love taking the slow cooker for pulled pork or chili, and of course, you’ve gotta have roasted hot dogs at least once every weekend.

These Fajita Chicken Foil Packets are perfect because everyone can make their own how they want it — they’re easy to customize and easy to make ahead to bring with (in that working fridge we love! Lol). You can go super spicy at all, and you can mix up the veggies to suit your tastes.

I love serving fajitas wrapped up in some flour tortillas, but you can serve them over rice for a gluten-free option if you need.

How to Make Chicken Fajita Foil Packets:

• Double your foil: we don’t want any leaks!
• You can make them vegetarian by skipping the chicken and adding extra veggies.
• You can make them gluten-free by checking all of your ingredients and serving with rice or potatoes or corn tortillas.
• These chicken fajitas are naturally dairy-free.

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Chicken Fajita Foil Packets

This Chicken Fajita Foil Packets is a family favorite! Easy to customize, loaded with chicken, peppers, red onions and a homemade fajita seasoning, and perfect for making ahead for an easy camping meal!

Course Main Course

Cuisine Mexican

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4 servings

Calories 155cal

Author Ashley Fehr

Ingredients

• 2 boneless, skinless chicken breasts thinly sliced
• 1 sweet bell pepper red or orange, sliced
• 1 green bell pepper sliced
• 1/2 large red onion thinly sliced
• 2 tablespoons oil
• 2 teaspoons chili powder
• 1 teaspoon garlic powder
• 1 teaspoon cumin
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon onion powder
• 1/4 teaspoon paprika
• Tortillas, sour cream, and salsa for serving as desired

Instructions

• Preheat the grill to medium high, roughly 400 degrees F
• Place all ingredients (chicken through paprika) in a large bowl. Stir until everything is evenly coated.
• Place two pieces of tin foil one on top of the other. Spray lightly with non stick spray, and spoon ¼ of the fajita mixture in the center. Fold and seal packet completely.
• Repeat 3 times with the remaining fajita mixture to make 4 packets.
• Place over direct heat on the grill. Cook for 12-15 minutes (for even cooking, rotate once halfway through) until chicken reaches an internal temperature of 165 degrees F.
• Serve with tortillas and toppings as desired.

Nutrition

Calories: 155cal | Carbohydrates: 5g | Protein: 13g | Fat: 8g | Cholesterol: 36mg | Sodium: 522mg | Potassium: 381mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1415IU | Vitamin C: 63.6mg | Calcium: 17mg | Iron: 0.9mg

The post Chicken Fajita Foil Packets Recipe appeared first on The Recipe Rebel.

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Happy Thursday friends! I’m jumping in here for yet another Instant Pot recipe, and we’re still sticking with the basics: how to make Instant Pot taco meat from frozen ground beef!

I’ll admit, when I first heard about people cooking frozen ground beef in their Instant Pots, I wasn’t convinced. I mean, how can that even work? Wouldn’t it cook into a big solid block??

But after my success with cooking frozen chicken breasts in the Instant Pot, I was pretty determined to give it a try!

(Looking for more easy Instant Pot recipes? Check out these Instant Pot Baked Potatoes or this Creamy Instant Pot Chicken Noodle Soup!)

Friends, I have a 3 month old, a 3 year old, and a 5 year old. I’ve got a lot on my mind, and I’ll be honest, spending a lot of time running around like crazy not really getting anywhere. If I actually remember to take some meat out to thaw in the morning, it’s some kind of miracle.

If the 3 month old makes it into real clothes for the day, it’s also some kind of miracle.

So learning to cook meat from frozen is one of the first things I knew I had to do with my Instant Pot! It’s a game changer you guys.

You can absolutely just use this recipe and not add the taco seasoning. You can make sloppy joes, or spaghetti sauce, or just about anything where you need cooked ground beef and weren’t exactly prepared for dinner that night

Tips and Tricks for Making this Instant Pot Taco Meat from frozen ground beef:

• I usually cook two pounds at once, and they are frozen into square blocks. They are pretty thick, so even if your meat is in a slightly different shape it shouldn’t take any longer. If you have more than one pound frozen together, you will want to add 5 minutes or just cook longer on saute at the end.
• Because I am going to saute it with the seasoning in the end anyway, I’m not that concerned about it being completely cooked through after pressure cooking. I would rather have it a little easier to crumble and a little pink yet in the inside, then totally dried out and tough.
• It’s going to take a little time and muscle to scramble the meat — use a hard metal or wooden spoon and just go to town. Had a bad day? This is a great way to get some of that anger out!

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Instant Pot Taco Meat from Frozen Ground Beef

This Instant Pot Taco Meat from Frozen Ground Beef is the easiest way to do weeknight dinner! No thawing the meat, no extra pots — just throw it in the Instant Pot or pressure cooker, cook and season! This taco filling is perfect for tacos, burritos, quesadillas, or taco salad and great for prepping ahead!

Course Main Course, Salad

Cuisine American, Mexican

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 45 minutes minutes

Servings 10 servings

Calories 130cal

Author Ashley Fehr

Ingredients

• 1 1/2 cups + ½ cup water
• 2 lbs frozen ground beef frozen in 1 lb blocks
• 3 teaspoons ground cumin
• 2 teaspoons garlic powder
• 2 teaspoons paprika
• 1 teaspoon salt
• 1 teaspoon onion powder
• 1/2 teaspoon black pepper
• 1/8 teaspoon cayenne pepper

Instructions

• Pour the water into your Instant Pot (mine is a 6 quart) and add the trivet or a cooking rack.
• Add the ground beef, side by side, on top of the trivet.
• Set the Instant Pot to Manual, high pressure, for 18-20 minutes (18 if your blocks are thinner, 20 for thicker blocks in the middle).
• At the end of the cook time, turn the Instant Pot off. Do a quick release and drain the water from the Instant Pot (I like to use my trivet to hold the meat in the pot as I dump out the water).
• Using a strong metal or wooden spoon, crumble the ground beef. This will take a few minutes! It’s okay if your beef isn’t cooked right through as we’re going to be cooking further.
• Turn the Instant Pot to saute and add the ½ cup water, cumin, garlic, paprika, salt, onion powder, black pepper and cayenne and stir until thoroughly combined, adding an additional ¼ cup water if necessary.
• Serve immediately, refrigerate for up to 3 days, or freeze for up to 3 months.

Notes

This recipe will work just as well with fresh ground beef! Set the Instant Pot to Manual, high pressure, for 15 minutes and then crumble on saute as per the recipe.

Nutrition

Calories: 130cal | Carbohydrates: 1g | Protein: 19g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 56mg | Sodium: 296mg | Potassium: 340mg | Vitamin A: 215IU | Calcium: 15mg | Iron: 2.7mg

[simple-recipe:8823a]
 

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