Main Dish – Recipe Coast

Lentil and Sweet Potato Soup

admin — Sun, 23 Aug 2026 16:39:46 +0000

This lentil and sweet potato soup uses fridge and pantry staples and comes together in about 40 minutes — hearty, warmly spiced, and finished with a squeeze of lemon.

At A Glance

Ready In: 40 minutes (15 min prep, 25 min cook)
Serves: 4-6
Diet: Vegan, Vegetarian, Gluten-Free
Nutrition Highlights: High in fiber and plant-based protein
Main Ingredients: Brown lentils, sweet potato, onion, carrot, celery, lemon
Flavor Profile: Hearty and savory, a little sweet from the sweet potato, earthy lentils, brightened with lemon
Meal-Prep Friendly: Keeps 4-5 days in the fridge and freezes well
Best Served With: A thick slice of sourdough or high-protein bread

This is the soup you make on a weeknight when you don’t want to think too hard about dinner but still want something that actually fills you up. It’s built almost entirely from fridge and pantry staples — canned lentils, a sweet potato, some vegetables you probably already have — so there’s no special shopping trip required.

The sweet potato breaks down slightly as it cooks, giving the soup a little natural creaminess, while the lentils add that earthy, savory backbone. A squeeze of lemon at the end cuts through the richness and keeps it from tasting flat.

It’s loosely inspired by Turkish and Middle Eastern lentil soups, with the sweet potato swapped in for extra body and a gentle sweetness that plays well against the smoked paprika and cumin. Serve it with a piece of good bread, and you’ve got a properly satisfying, protein-and-fiber-packed dinner without much effort.

You might also like these lentil recipes: chicken lentil soup, curried coconut red lentil soup, Mediterranean chickpea soup, vegetarian Stroganoff (lentil & mushroom), lentil mushroom bolognese, or tuna lentil salad. You might also like my white bean and chicken soup.

What You’ll Need

Here is what you’ll need for this lentil and sweet potato soup recipe. Find the full measurements in the recipe card below.

Onion, celery, carrot – the classic soup base; finely dicing them helps everything soften evenly and build flavor early
Sweet potato – adds natural sweetness and a slightly creamy texture once it breaks down; peel and cube it so it cooks quickly
Garlic – for depth; add it after the vegetables have softened so it doesn’t burn
Cumin, coriander seed powder, smoked paprika, sweet paprika, dried thyme (or oregano), pepper – this spice mix is what gives the soup its warm, savory character; smoked paprika in particular adds a lovely depth
Brown lentils, canned – the protein and fiber powerhouse of this soup; using canned lentils keeps things quick, but you could cook your own from dry if you prefer
Tomato passata (or canned diced tomatoes) – adds body and a little acidity to balance the sweetness
Vegetable stock – the base liquid; use a good-quality stock or stock cubes for the best flavor
Lemon zest and juice – stirred in at the end, this is what keeps the soup from tasting heavy or one-note
To serve: sour cream or yogurt, fresh cilantro or parsley, chili flakes for a bit of heat

How To Make Lentil and Sweet Potato Soup

Find the full recipe and nutritional information below. Here’s a quick overview of how it comes together.

Peel and dice the onion, celery, carrot, sweet potato, and garlic.
Heat olive oil in a heavy pot and sauté the onion, carrot, and celery with salt over medium heat for about 10 minutes, until nicely softened.
Add the garlic, sweet potato, spices, and herbs, and stir for a minute until fragrant.
Add the lentils, tomato passata (or canned tomatoes) and stock.
Bring to a boil, then simmer until the sweet potato is soft, about 15-20 minutes.
Stir in the lemon zest, lemon juice and a little extra salt to taste.
Use a potato masher to break down some of the sweet potato and lentils — this gives the soup a slightly creamy, mushy texture without needing a blender.
Serve as is, or with a dollop of sour cream or yogurt, fresh cilantro, and a pinch of chili flakes.

Recipe Tips

Don’t skip the mashing step. Even a few passes with a potato masher makes a real difference to the texture, giving you that creamy, hearty consistency without any blending or cream.
Layer the salt. A pinch when you sauté the vegetables, then adjust again at the end after the lemon goes in — this builds better flavor than salting once at the finish.
Swap the herbs. Dried oregano works just as well as thyme here if that’s what you have on hand.
Storage: Keeps well in the fridge for 4-5 days in an airtight container.
Freezer-friendly: Cool completely, then freeze in portions for up to 3 months. Thaw and reheat gently on the stove, adding a splash of stock or water if it’s thickened up too much.
Make it your own: Stir in a handful of spinach or kale at the end for extra greens, or top with crumbled feta if you’re not keeping it vegan.

Serving Suggestions

A thick slice of sourdough or high-protein bread is really all you need alongside this soup — something to mop up the bowl with. A dollop of sour cream or yogurt on top adds a nice tang and creaminess, and fresh cilantro (or parsley, if that’s what you prefer) brightens it up. If you like a bit of heat, a pinch of chili flakes on top goes a long way. This also makes a great meal-prep lunch — just pack it into containers and reheat when you’re ready.

If you’ve tried this lentil and sweet potato soup or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.

Want to Save This Recipe?

Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!

By submitting this form, you consent to receive emails from Cooked & Loved

A hearty, warmly spiced soup made with lentils and sweet potato, finished with lemon. Ready in about 40 minutes and made almost entirely from pantry staples. Find step-by-step photos and more recipe tips above.

Peel and dice all the vegetables and the garlic.
In a heavy pot, heat the olive oil over medium heat. Add the onion, carrot, and celery with the salt, and sauté for about 10 minutes, until nicely softened.
Add the garlic, sweet potato, spices and herbs, and stir for 1 minute, until fragrant.
Add the lentils, tomato passata (or canned tomatoes) and stock.
Bring to a boil, then reduce the heat and simmer until the sweet potato is soft, about 15-20 minutes.
Once cooked, stir in the lemon zest, lemon juice, and another ¼ to ½ teaspoon salt, to taste.
Use a potato masher to break down some of the sweet potato and lentils, giving the soup a creamy, slightly mushy texture.
Serve as is, or with a dollop of sour cream or yogurt, fresh cilantro (or parsley), and a sprinkle of chili flakes on top.

Important Ingredient Tips: Canned brown lentils keep this recipe quick — just make sure to drain them well. If you’d rather cook lentils from dry, you’ll need roughly 3 cups cooked lentils to replace the two cans.
Key Recipe Tips: Mash a portion of the soup with a potato masher for the best texture — it’s a quick step but makes a big difference. Layer your salt for better flavor: a pinch while sautéing, then adjust again at the end.
Storage Tips: Store in an airtight container in the fridge for up to 4-5 days.
Make-Ahead Tips: This soup freezes beautifully — cool completely, then freeze in portions for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove, adding a splash of stock or water if needed.
FAQs:
Can I use dry lentils instead of canned? Yes — you’ll need about 1 cup dry brown lentils, added along with the stock, and simmered until tender (this may take a little longer, closer to 25-30 minutes).
Is this soup gluten-free? Yes, as written it’s naturally gluten-free. Just double-check your stock and canned lentils don’t contain any hidden additives.
Can I make this soup smooth instead of chunky? Absolutely — use an immersion blender instead of a potato masher for a fully smooth, blended texture.
What can I use instead of sweet potato? Pumpkin or butternut squash both work well as a swap, with a similar cooking time.

Keywords: lentil soup, lentil and sweet potato soup, sweet potato lentil soup, easy vegan soup, Middle Eastern lentil soup

More Soup Recipes

Source link

Ground Beef & Sweet Potato Burger Bowl

admin — Fri, 21 Aug 2026 16:38:11 +0000

This ground beef and sweet potato burger bowl is high-protein, meal-prep friendly, and tastes just like your favorite burger — no bun needed.

At A Glance

Ready In: 40 minutes
Serves: 4
Diet: High-Protein, Gluten-Free (check your Worcestershire sauce and pickles)
Nutrition Highlights: High in protein, good source of fiber and vitamin A
Main Ingredients: Ground beef mince, sweet potato, lettuce, cheese, burger sauce ingredients
Flavor Profile: Savory, tangy and a little smoky — basically a cheeseburger in bowl form.
Meal-Prep Friendly: All components keep 3–4 days in the fridge; reheat the beef and sweet potato before assembling
Best Served With: Extra pickles on the side, or over a scoop of rice if you want something heartier

This ground beef and sweet potato burger bowl gives you everything you love about a burger — juicy, well-seasoned beef mince, melty cheese, crunchy lettuce and pickles, and a tangy burger sauce — without needing a bun or a plate of fries.

Swapping in roasted sweet potato instead of the usual white potato or chips I see in burger bowls makes this version a little more nutritious while still feeling properly satisfying, and with around 1 pound (500 grams) of lean beef mince spread across four bowls, it’s a genuinely high-protein dinner.

What I love most about this one is how well it holds up to meal prep: the sweet potatoes, sauce and beef can all be made ahead and just reheated when you’re ready to eat, so it’s an easy one to have on rotation for busy weeknights. It’s the kind of bowl where everyone can build their own, adding as much cheese, onion, or sauce as they like, which makes it a good one for fussier eaters too. Once you’ve made the burger sauce, you’ll probably want to keep a jar of it in the fridge for everything else.

You might also like these ground beef recipes: Big Mac salad, Mexican ground beef casserole, beef bulgogi bowl, ground beef stroganoff, ground beef dinner recipes, or ground beef meal prep ideas.

What You’ll Need

Here is what you’ll need for this ground beef and sweet potato burger bowl recipe. Find the full measurements in the recipe card below.

For the sweet potatoes

Sweet potato — peeled and cut into cubes so it roasts quickly and evenly. White potato works too if that’s what you have, though sweet potato adds extra fiber and vitamin A.
Olive oil, salt, garlic powder and smoked paprika — the paprika is what gives the potatoes that slightly smoky, savory edge.

For the burger sauce

Light mayo and low-fat Greek yogurt — the yogurt lightens up the sauce while keeping it creamy and adds a bit of extra protein.
Ketchup (or tomato sauce, as we call it in Oz) and yellow mustard or Dijon — for that classic tang.
Sriracha — for a little heat. Leave it out or use less if you’re serving kids.
Pickle brine — don’t skip this one. It’s the ingredient that makes the sauce taste like a proper burger sauce rather than just mayo with ketchup stirred in.

For the ground beef

Lean ground beef mince — look for a leaner mince if you want to keep this lighter, though a slightly fattier mince will give you more flavor.
Olive oil, salt, garlic powder, onion powder and Worcestershire sauce — this combination is what really makes the beef taste like a burger patty rather than plain taco meat.

For the toppings

Red onion, cherry tomatoes, pickles, grated cheese (cheddar is great here) and shredded lettuce — Cos or Gem lettuce holds up well and keeps a good crunch. Swap in whatever crunchy salad veg you have on hand.

How To Make Ground Beef & Sweet Potato Burger Bowl

Find the full recipe and nutritional information below. Here are some handy step-by-step photos for how to make this burger bowl.

Preheat your air fryer or oven to 200°C (400°F).
Toss the sweet potato cubes with olive oil, salt, garlic powder, and smoked paprika. Air fry in a single layer for 20 minutes, or roast on a flat tray for 25 minutes, until tender and lightly caramelized at the edges.
While the sweet potato cooks, whisk together the mayo, yogurt, ketchup, mustard, Sriracha and pickle brine in a small bowl until smooth. This can be made well ahead of time.
Heat a skillet over medium-high heat with the oil, then add the beef mince. Break it apart with a spatula and cook for 3–4 minutes, until it changes color and starts releasing its juices.
Add the salt, garlic powder, onion powder and Worcestershire sauce, then keep cooking until the liquid has mostly evaporated and the beef starts to brown and crisp up a little.
While the beef cooks, prep your toppings — grate the cheese, slice the tomatoes, chop the onion and pickles, and shred the lettuce.
Assemble the bowls: start with lettuce, then add the sweet potato, a generous scoop of beef, cheese, red onion, cherry tomatoes, and pickles. Drizzle generously with burger sauce and serve straight away.

Watch The Video

Recipe Tips

Get the beef nice and browned. Letting the liquid cook off properly before you stop stirring is what gives the beef those crispy, caramelized edges — that’s a big part of what makes this taste like a burger.
Make the sauce in bulk. It keeps well in the fridge for about a week and is genuinely good on almost anything — wraps, other salads, roasted veg. A squeeze bottle makes it much easier to drizzle evenly over the bowls.
Swap the protein. Ground turkey or chicken both work well here if you want a leaner option — just add a splash more Worcestershire sauce since leaner mince has less natural flavor.
Storage: Store the beef, sweet potato, sauce and chopped toppings separately in airtight containers in the fridge for up to 4 days.
Make-ahead: All four components — sweet potato, beef, sauce and chopped toppings — can be prepped up to 3 days in advance. Reheat the beef and sweet potato before assembling; keep the lettuce and other fresh toppings cold until serving.

Serving Suggestions

These bowls are a complete meal on their own, but if you’re feeding hungry teenagers or want to stretch it further, a scoop of rice or cauliflower rice underneath the lettuce works really well. A side of extra pickles or a simple cucumber salad is a nice way to round it out, and if you want to lean even further into the burger theme, toasted brioche croutons scattered on top add a fun bit of crunch.

If you’ve tried this ground beef & sweet potato burger bowl or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.

Want to Save This Recipe?

Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!

By submitting this form, you consent to receive emails from Cooked & Loved

All the flavor of a good burger without the bun — ground beef, crispy roasted sweet potato, pickles and a tangy burger sauce, all in one high-protein bowl. Find step-by-step photos and more recipe tips above.

Preheat the air fryer or oven to 200°C (400°F).
Toss the sweet potato cubes in the olive oil, salt, garlic powder and smoked paprika. For the air fryer, spread in a single layer and cook for 20 minutes. For the oven, scatter in one layer on a flat baking tray, without overcrowding, and roast for 25 minutes.
Combine the sauce ingredients in a bowl and whisk until smooth. Set aside — this can be done well ahead of time.
Heat a skillet over medium-high heat and add the oil and beef mince. Break it apart with a spatula and cook until the meat changes colour and starts to release its juices, about 3–4 minutes. Add the salt, garlic powder, onion powder and Worcestershire sauce, and stir to combine.
Keep cooking until the liquid has almost completely evaporated and the beef starts to brown and crisp at the edges.
While the meat cooks, prepare the remaining toppings: grate the cheese, and cut up the cherry tomatoes, onion, pickles and lettuce.
Assemble the bowls with lettuce, sweet potato, a generous amount of beef, a little cheese, onion, cherry tomatoes and pickles. Drizzle with a tablespoon or two of burger sauce (a squeeze bottle makes this easier) and serve.

Important Ingredient Tips: Don’t skip the pickle brine in the sauce — it’s what gives it that distinct, tangy burger-sauce flavour rather than tasting like plain mayo and ketchup.
Key Recipe Tips: Let the beef cook until the liquid has fully evaporated for the best browning and flavour. Make a double batch of the sauce, since it keeps well and is good on almost everything.
Storage Tips: Store the beef, sweet potato, sauce and chopped toppings separately in airtight containers in the fridge for up to 4 days.
Make-Ahead Tips: All components can be prepped up to 3 days ahead. Reheat the beef and sweet potato just before assembling; keep fresh toppings cold until serving.
FAQs:
Can I use white potato instead of sweet potato? Yes, regular or baby potatoes work well if you prefer — roast them the same way, adjusting time slightly depending on size.
Is this recipe gluten-free? It can be — just double-check your Worcestershire sauce and pickles, as some brands contain gluten.
Can I make this dairy-free? Yes, leave off the cheese or use a dairy-free alternative, and swap the Greek yogurt in the sauce for a dairy-free yogurt or extra mayo.
What’s the best way to reheat the leftovers? Reheat the beef and sweet potato in a skillet or the microwave until warmed through, then assemble the bowl with fresh, cold toppings.

Keywords: ground beef sweet potato, burger bowl, cheeseburger bowl, ground beef bowl, high-protein dinner

More Bowl Meals

Source link

Beans in Tomato Sauce with Melted Ricotta

admin — Wed, 19 Aug 2026 16:33:11 +0000

Creamy beans in tomato sauce simmered with burst cherry tomatoes, shallots and garlic, and studded with melted ricotta. A cozy, high-protein 30-minute skillet meal.

At A Glance

Ready In: 30 minutes
Serves: 2 (easily stretches to 4 as a starter with bread)
Diet: Vegetarian, Gluten-Free, High-Protein
Nutrition Highlights: High in plant-based protein and fiber from the white beans, plus calcium from the ricotta
Main Ingredients: Cherry tomatoes, shallot, garlic, white beans, ricotta, basil
Flavor Profile: Sweet, savory, and a little tangy, with pools of creamy melted cheese throughout
Meal-Prep Friendly: Keeps 3-4 days in the fridge, reheats beautifully on the stove
Best Served With: Crusty, buttered bread for scooping

Everybody needs more fiber in their life, and this pot of beans in tomato sauce is a genuinely delicious way to get it. It starts with a burst cherry tomato sauce – a little sweet, a little savory, and blitzed until silky – then the beans get to simmer right in it until they’re warmed through and soaking up all that flavor. Dollops of ricotta go in at the end and melt into these gorgeous creamy pockets throughout the dish.

Honestly, the best part is how versatile it is: ladle it into bowls like a stew, or pile it onto toasted sourdough for a rustic open sandwich. Either way, you can’t really go wrong, and with a full can of beans and a cup of ricotta, it’s surprisingly high in protein and fiber for how comforting it tastes.

You might also like these recipes:

What You’ll Need

Here is what you’ll need for this beans in tomato sauce recipe. Find the full measurements in the recipe card below.

Olive oil – for sautéing the shallot and garlic and adding richness to the sauce.
Shallot – milder and sweeter than regular onion; a small brown onion works as a swap.
Garlic paste (or minced garlic) – for a savory base flavor.
Cherry tomatoes – the star of the sauce. I recommend cherry or grape tomatoes over regular tomatoes because their higher sugar content renders down into a deeply sweet, rich sauce. A mix of red and gold looks lovely if you can get them.
Salt and black pepper – to season the sauce.
Water – helps the tomatoes bubble and break down into a saucy consistency.
White beans – cannellini or great northern beans both work beautifully; they bring plant-based protein and fiber. No need to rinse them after draining.
Ricotta cheese – melted through in dollops for creaminess. Burrata, stracciatella or even cream cheese are all great swaps if you want something richer.
Basil – some chopped through the sauce, plus whole leaves for garnish, for that fresh, herby lift.

How To Make Beans in Tomato Sauce

Find the full recipe and nutritional information below. Here are some handy step-by-step photos for how to make this dish.

Heat the olive oil in a skillet over medium-high heat.
Add the shallot and cook for 2-3 minutes until softened.
Stir in the garlic and cook for another minute until fragrant.
Add the cherry tomatoes along with 3-4 tablespoons of water. Cook for 8-10 minutes, stirring occasionally and gently pressing the tomatoes with the back of a spoon as they burst and break down. Add a splash more water if the sauce needs it.
Reduce the heat to medium and blend the sauce with an immersion blender until smooth.
Add the beans and chopped basil, then simmer for 5-10 minutes, stirring occasionally, until the beans are warmed through and the sauce has thickened up.
Stir in the ricotta and cook for another minute or so, just until it starts to melt into the dish.
Garnish with torn basil and serve hot with crusty, buttered bread.

Recipe Tips

Get the sweetness right: cherry or grape tomatoes give the best flavor here because they render down so sweetly. If you can’t find them, swap in a 14.5 oz (410 grams) can of fire-roasted tomatoes and skip the extra water.
No immersion blender? A regular blender works too – just let the sauce cool slightly first and blend in batches.
Cheese swaps: burrata or stracciatella make this even more indulgent if you want to switch things up from ricotta.
Reduce waste: save the bean liquid from the can for another recipe, or stir it back into the sauce if you’d like it a little looser.
Storage: keep leftovers tightly covered in the fridge for 3-4 days. Reheat gently on the stove or in the microwave before serving.

Serving Suggestions

This is one of those dishes that works just as well as a cozy dinner for two as it does as a shared starter. Ladle it into bowls and serve with plenty of crusty, buttered bread for scooping up the sauce, or spoon it straight onto toasted sourdough for an open-faced bruschetta-style bite. A simple green salad on the side rounds it out nicely if you want to make it a full meal.

If you’ve tried this beans in tomato sauce with melted ricotta or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.

Want to Save This Recipe?

Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!

By submitting this form, you consent to receive emails from Cooked & Loved

Creamy beans in tomato sauce, simmered with sweet cherry tomatoes and studded with melted ricotta – ready in under 30 minutes. Find step-by-step photos and more recipe tips above.

In a skillet over medium-high heat, heat the olive oil.
Add the shallot and cook for 2-3 minutes until softened.
Add the garlic and cook for another minute until fragrant.
Add the cherry tomatoes and 3-4 tablespoons of water. Cook for 8-10 minutes, stirring occasionally and gently pressing the tomatoes with the back of a spoon as they burst and render down. Add more water if needed to keep a bubbly sauce.
Reduce the heat to medium and use an immersion blender to blend the sauce until smooth.
Add the beans and chopped basil, and simmer for another 5-10 minutes, stirring occasionally, until the beans are warmed through and the sauce is bubbling and thickened.
Stir in the ricotta cheese and cook for another minute or so, until it just begins to melt into the dish.
Garnish with torn basil and serve hot with crusty, buttered bread.

Important Ingredient Tips: Cherry or grape tomatoes are best here for their higher sugar content, which renders down into a sweeter, richer sauce than regular tomatoes.
Key Recipe Tips: Blend the sauce before adding the beans for the smoothest texture. Ricotta, burrata, stracciatella or even cream cheese all work well stirred through at the end.
Storage Tips: Store leftovers tightly covered in the fridge for 3-4 days. Reheat on the stove or in the microwave.
Make-Ahead Tips: The tomato sauce (before adding the beans and cheese) can be made 1-2 days ahead and stored in the fridge – just reheat, then continue with the beans and ricotta when ready to serve.
FAQs:
Can I use canned tomatoes instead of cherry tomatoes? Yes, a 14.5 oz (410 grams) can of fire-roasted tomatoes works well – just skip the extra water in the recipe.
Do I need to rinse the beans? No, you don’t need to rinse your beans after draining them.
Can I make this dairy-free? Swap the ricotta for a dairy-free cream cheese alternative, though the texture will be a little different.
What’s the best cheese to use if I don’t have ricotta? Burrata or stracciatella are both delicious substitutes and add even more creaminess.

Keywords: beans in tomato sauce, beans and tomato sauce, tomato basil beans, white beans and tomatoes

More Tomato & Bean Recipes

Source link

Easy Honey Garlic Chicken Recipe

admin — Tue, 18 Aug 2026 16:30:39 +0000

Make this quick and easy honey garlic chicken recipe using everyday pantry staples. The incredible honey garlic sauce takes less than five minutes to prepare.

We are always looking for more easy chicken dinners to add to our weekly rotation, and this honey garlic chicken absolutely makes the list. The honey garlic sauce is incredibly simple. The chicken turns out perfectly juicy inside and so flavorful on the outside thanks to that sauce.

Cutting the chicken into smaller pieces—just like in our honey teriyaki chicken recipe—keeps the cooking time for this recipe low. Add just a few more minutes to build the sauce right in the pan, and dinner is ready.

Key Ingredients

Chicken: While our photos show boneless, skinless chicken breasts, this easy honey garlic chicken is equally delicious made with chicken thighs.
Cornstarch: Lightly coating the chicken in cornstarch before pan-frying keeps it incredibly tender and juicy. That coating also helps the sauce cling to the chicken.
Garlic and Green Onion: You’ll use 4 cloves of garlic, and then for serving, 2 green onions. The onions add color and bring out the garlicky flavor in the sauce.
Honey: We didn’t want this sauce to be too sweet, but you should still taste the honey. Use a honey you enjoy (some are lighter in flavor, while others are more potent).
Soy Sauce: Regular soy sauce (the red-capped bottle) is great here. You can use low-sodium (green cap) if you’d like, or try tamari or shoyu.
Vinegar: Unseasoned rice vinegar cuts through the sweetness of our honey. Apple cider vinegar or white wine vinegar work well as substitutes, though they do change the flavor of our sauce a bit.
Broth: This is the base of our honey garlic sauce. Use a low-sodium chicken broth, then adjust the seasoning to taste at the end.
Butter: Right as this sauce finishes up, you will swirl a few tablespoons of butter into it. Since you do this on low heat, the butter stays creamy and makes the sauce glossy and rich. We use the same trick when making scallops and these cilantro lime butter shrimp.

Find the full recipe with measurements below.

How to Make Honey Garlic Chicken

Cut your chicken into bite-sized pieces, season with salt and pepper, and toss in cornstarch until lightly coated.
Pan-fry the chicken pieces until light brown on all sides and cooked through, about 8 minutes.
Transfer the chicken to a plate, then prepare the quick honey garlic chicken sauce right in the same skillet.
Return the chicken to the pan, toss to coat with the sauce and sliced green onions, and serve.

Our Secrets for Making It Best

Tip 1: Toss the chicken in cornstarch. We use this same trick for the chicken in our broccoli chicken stir fry and when making baked tofu. The cornstarch creates a light coating that traps juiciness inside and helps the sauce stick. It is an easy, quick step that makes the dish feel a bit more special. To forgo the cornstarch, simply cook the chicken seasoned with salt and pepper.

Tip 2: Reduce the heat before making the sauce. Garlic can burn quickly, so lower the heat after removing the chicken from the pan and before adding the garlic. Stir the garlic around the skillet for 30 seconds to toast it slightly before pouring in the remaining sauce ingredients.

Tip 3: Swirl the butter in at the end. The butter in this recipe creates a glossy, rich, and seriously flavorful sauce (similar to the pan sauce in our skillet pork chop recipe). Add the butter over low—or even no—heat, swirling it in slowly. Doing this gently over lower heat keeps the sauce creamy. Once melted into the sauce, return the chicken to the skillet and finish with sliced green onions.

What to Serve with Honey Garlic Chicken

Since this garlic honey chicken is a quicker meal, serve it with something easy like plain rice, cilantro lime rice, or roasted potatoes. For some green, try quick sautéed broccoli, steamed cabbage, or the bok choy shown in our photos. And for some crunch, try this Asian slaw, our napa cabbage salad, or greens with our carrot ginger dressing.

More Easy Chicken Dinners

Easy Honey Garlic Chicken

PREP
10 mins
COOK
20 mins
TOTAL
30 mins

We love this easy honey garlic chicken, with a sauce made mostly from pantry staples. For this simple chicken recipe, you’ll prep three things. First, the chicken, which we cut into small chunks so it cooks quickly in the skillet; the garlic, which you’ll want to mince; and green onions, which you will slice.

4 Servings

You Will Need

1 ½ pounds (680 g) boneless, skinless chicken breast, cut into 1-inch pieces

¼ teaspoon fine sea salt

¼ teaspoon freshly ground black pepper

3 tablespoons cornstarch

3 tablespoons extra-virgin olive oil, plus more as needed

4 garlic cloves, minced

3 tablespoons soy sauce

3 tablespoons honey

2 tablespoons rice vinegar

¼ cup low-sodium chicken broth

3 tablespoons unsalted butter

2 green onions, thinly sliced

Cooked rice for serving (optional)

Directions

1Pat the chicken dry and season with the salt and pepper, then add to a bowl with the cornstarch and toss until well coated.

2Heat the oil in a large skillet over medium-high heat. When shimmering, add the chicken in one layer and cook, turning often, until golden brown on all sides and cooked through, 8 to 10 minutes. Transfer to a plate. If the chicken does not fit in one layer, cook in two batches, adding more oil if necessary.

3Reduce the heat to medium-low, add the garlic, and cook for 30 seconds. Pour in the soy sauce, honey, vinegar, and broth. Bring to a simmer and cook for 2 minutes. Turn off the heat, swirl in the butter, return the chicken to the skillet, add the green onions, and toss to coat.

Adam and Joanne’s Tips

Keep leftovers in an airtight container in the refrigerator for up to 4 days. Slowly reheat in a skillet over medium-low heat.
Depending on your broth, you may need a little more salt. We stick with low-sodium for this recipe since the soy sauce does add seasoning. Taste the sauce before serving, and adjust as needed.
The nutrition facts provided are estimates.

Nutrition Per Serving
Serving Size
¼ of the recipe
/
Calories
460
/
Total Fat
23.8g
/
Saturated Fat
7.9g
/
Cholesterol
147mg
/
Sodium
554.8mg
/
Carbohydrate
21.6g
/
Dietary Fiber
0.3g
/
Total Sugars
13.8g
/
Protein
39.9g

AUTHOR:

Joanne Gallagher

We are Adam and Joanne Gallagher, the creators of Inspired Taste. Established in 2009, Inspired Taste grew from a childhood dream into one of the internet’s most trusted recipe sites with hundreds of reliable recipes, step-by-step videos, and expert tips.More About Us

Source link

Mongolian Ground Beef Noodles

admin — Mon, 17 Aug 2026 16:31:21 +0000

This Mongolian ground beef noodles recipe is sticky, saucy, and ready in 30 minutes — lean ground beef, crisp green beans, and thick egg noodles in a glossy garlic-ginger sauce. High in protein and better than takeout.

At A Glance

Ready In: 30 minutes (15 min prep, 20 min cooking)
Serves: 4-5
Diet: High-Protein, Dairy-Free, Nut-Free
Nutrition Highlights: Over 30 grams protein per serving, made with lean ground beef
Main Ingredients: Lean ground beef, thick egg noodles, green beans, garlic, ginger, soy sauce, brown sugar, green onions
Flavor Profile: Savory-salty-sweet, garlicky and gingery, glossy sticky sauce with a hit of chili on top
Meal-Prep Friendly: Keeps well in the fridge for 3-4 days, though best fresh (noodles soften on reheating)
Best Served With: A simple cucumber salad or steamed greens on the side, if you need extras.

This is my ground beef take on the Mongolian beef — same sticky, savory-sweet sauce, but built around lean ground beef instead of sliced steak, so it’s faster, cheaper, and a genuinely easy, high-protein weeknight dinner.

The sauce is where all the magic happens: garlic, ginger, soy sauce, and brown sugar reduce down into something glossy and clingy that coats every strand of noodle. I add green beans straight into the same pan, so you get a vegetable in without dirtying another dish.

My family asks for this in the regular dinner rotation now, and it reheats for lunch the next day just fine.

You might also like these recipes: Mongolian chicken (paleo-friendly), beef bulgogi bowl, shrimp lo mein, ground chicken stir fry, honey soy ground & rice bowls, or 45+ ground beef dinner ideas.

What You’ll Need

Here is what you’ll need for this Mongolian ground beef noodles recipe. Find the full measurements in the recipe card below.

Lean ground beef (5% fat) — keeps this lighter than a traditional sliced-beef version while still delivering serious protein. Ground turkey or chicken work as a swap, though cooking time will shorten slightly.
Garlic and fresh ginger — the aromatic backbone of the sauce. Don’t skip fresh ginger here; it makes a noticeable difference over the dried/powdered version.
Green onions — whites/lighter greens go in with the aromatics for flavor, greens are saved for garnish and freshness.
Peanut oil — adds a subtle nuttiness that suits the flavor profile, though any neutral oil works. I don’t love olive oil in this, but you can use it.
Light soy sauce — the salty backbone of the sauce. If you want to bring the sodium down, a low-sodium soy sauce swaps in easily without losing flavor.
Brown sugar — balances the salt and gives the sauce its signature sticky-glossy finish. Unlike white sugar, brown sugar gives you that more caramelized sweetness.
Oyster sauce — adds depth and umami. Swap for a vegetarian “oyster” sauce or hoisin if needed.
Sesame oil — a finishing touch for aroma, added at the end rather than for cooking.
Cornstarch (or flour) — thickens the sauce so it clings to the noodles instead of pooling at the bottom of the bowl. I have use both cornstarch and flour in the past, both work well.
Thick egg noodles — hold up well to the sauce and give a satisfying chew. Regular lo mein, udon, rice noodles or even spaghetti work in a pinch.
Green beans — adds crunch, color, and fiber without an extra pan to wash. Feel free to swap with broccoli, bok choy, or shredded cabbage.
Sesame seeds and chili oil/crisp — for serving; the chili crisp adds a nice textured heat if you like things spicy.

How To Make Mongolian Ground Beef Noodles

Find the full recipe and nutritional information below. Here are some handy step-by-step photos for how to make Mongolian ground beef noodles.

Prepare all other ingredients.
Cook the noodles according to packet instructions, but slightly under — you want them just al dente since they’ll cook a touch more once tossed in the sauce. Drain and rinse under cold water to stop the cooking. If prepping ahead, toss with a drizzle of oil to prevent sticking.
Whisk together the soy sauce, brown sugar, water, oyster sauce, and sesame oil (this can be done ahead of time).

Heat a large skillet or wok over medium-high heat with a little oil. Add the ground beef, breaking it up as it cooks, for 4-5 minutes until no longer pink.
Add the green beans directly into the pan with the beef and stir through. Cook for another 2 minutes as the juices reduce.
Push the beef and beans to the side of the pan. Add a touch more oil along with the garlic, ginger, and green onion whites. Stir-fry for 30 seconds until fragrant.
Pour the sauce into the pan and bring to a simmer for 2-3 minutes, letting the sugar dissolve and the flavors meld.
Make a slurry with the cornstarch (or flour) and water, then pour it gradually into the pan, stirring until the sauce thickens and coats everything (about 1 minute). If it looks too dry, loosen with a splash more water.
Add the cooked noodles directly into the pan and toss well to coat everything in the sauce.
Top with green onion greens, sesame seeds, and a drizzle of chili oil or chili crisp. Serve hot.

Watch The Video

Recipe Tips

Don’t overcook the noodles in step one — they’ll finish cooking once tossed with the hot sauce, so slightly underdone is exactly right.
Use lean beef (5% fat) to keep this lighter without sacrificing protein — the sauce still delivers plenty of richness so you won’t miss the extra fat.
Swap the noodles if needed — lo mein, udon, or even spaghetti all work well if thick egg noodles aren’t available.
Add more veg if you like — broccoli, snap peas, or shredded carrots would all work well added alongside the green beans.
Lower the sodium by using a low-sodium soy sauce and cutting the oyster sauce slightly — this brings the sodium down noticeably without touching the flavor balance.
Storage: Keeps in an airtight container in the fridge for 3-4 days. Reheat gently in a pan or microwave with a splash of water to loosen the sauce.
Freezing: Not recommended once assembled, as the noodles go soft and mushy on thawing. If you want to prep ahead, freeze the cooked beef and sauce separately and cook fresh noodles when ready to serve.

Serving Suggestions

This is a complete meal on its own, but a simple cucumber salad or some steamed bok choy on the side rounds it out nicely and adds a fresh, crunchy contrast to the sticky noodles. If you’re feeding a bigger crowd or want to stretch it further, serve alongside steamed rice or a light egg drop soup.

If you’ve tried this Mongolian ground beef noodles or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.

Want to Save This Recipe?

Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!

By submitting this form, you consent to receive emails from Cooked & Loved

Sticky, saucy Mongolian ground beef noodles made with lean beef, green beans, and thick egg noodles in a glossy garlic-ginger sauce — ready in just 30 minutes. Find step-by-step photos and more recipe tips above.

Cook the noodles according to packet instructions, but not quite all the way — you want them just al dente, as they’ll finish cooking once stirred through the sauce. Drain and rinse under cold water to stop the cooking. If prepping ahead, toss with a small drizzle of oil to stop sticking. Set aside.
Heat a large skillet or wok over medium-high heat with about 2 teaspoons of oil. Add the ground beef, breaking it up, and cook 4-5 minutes until no longer pink.
Add the green beans and stir through. Cook another 2 minutes as the juices from the beef start to evaporate.
Push the beef and green beans to the side of the pan. Add the remaining 1 teaspoon oil, garlic, ginger, and green onion whites. Stir-fry 30 seconds until fragrant.
In a jug, whisk together the soy sauce, brown sugar, water, oyster sauce, and sesame oil (this can be prepped ahead). Pour into the pan.
Bring to a simmer and cook 2-3 minutes to let the sugar dissolve and the flavors meld.
Mix the cornstarch (or flour) with 2 tablespoons of water to make a slurry. Pour gradually into the pan, stirring until the sauce thickens and coats the beef (about 1 minute). If it looks too dry, loosen with a splash more water.
Add the cooked noodles directly to the pan and toss to coat everything in sauce.
Top with green onion greens and sesame seeds. Serve hot with chili crisp or chili oil.

Important Ingredient Tips: Lean ground beef (5% fat) keeps this lighter without sacrificing protein. Thick egg noodles cook faster than lo mein or udon, so check packet timing closely.
Key Recipe Tips: Don’t overcook noodles in step 1; push beef aside rather than removing it when cooking the aromatics; loosen the sauce with a splash of water if it looks too thick or dry.
Storage Tips: Keeps in the fridge for 3-4 days in an airtight container. Reheat gently with a splash of water to loosen the sauce.
Make-Ahead Tips: The sauce can be whisked together up to a day ahead and stored in the fridge. For best texture, cook the noodles fresh rather than storing them pre-assembled.
FAQs:
Is this recipe gluten-free? Not as written, since both soy sauce and egg noodles typically contain gluten. Swap in gluten-free tamari and rice noodles to make it fully gluten-free.
Can I use a different protein? Yes — ground turkey or chicken both work well; just reduce the cooking time slightly since they cook faster than beef.
What’s the best noodle to use if I can’t find thick egg noodles? Lo mein, udon, or even spaghetti all work as substitutes.
Can I make this ahead for meal prep? The sauce keeps well made ahead, but for the best texture, cook noodles fresh close to serving time rather than storing the dish fully assembled.

Keywords: mongolian ground beef noodles, mongolian beef noodles, ground beef noodles, asian ground beef noodles

More Ground Beef Recipes

Source link

Juicy Ground Pork Burgers Recipe

admin — Mon, 17 Aug 2026 16:28:42 +0000

We’re a little obsessed with these pork burgers. In this recipe the ground pork keeps them juicy, and the garlic, ginger, and soy sauce adds lots of flavor. We love them with our quick kimchi salad and yogurt sauce.

This year, we have been stepping beyond classic hamburgers. We have already shared our chicken burgers, salmon burgers, and even smash burger tacos. Now, we are adding these ground pork burgers to the lineup. The patties are heavily seasoned with soy sauce, fresh garlic, and ginger, and they come together fast. We top them with a bright, crunchy kimchi salad and a simple yogurt sauce that’s perfect against the richness of the pork.

The combination is downright crave-worthy, and we cannot wait for you to try it. While we highly recommend serving the burgers with the salad and sauce, the boldly flavored pork patties can easily stand on their own. For more ways to cook with ground pork, try our easy pork tacos.

Key Ingredients

Ground Pork: Buy bulk ground pork (it will have a pretty high fat content, but much of it renders). You can substitute ground chicken or beef, but expect the patties to be a little less juicy since they have less fat than ground pork.
Garlic, Ginger, and Green Onions: This trio is our aromatics for the burger patties. They add so much flavor, and since we use a microplane to finely grate the garlic and ginger, the prep is quick, too.
Soy Sauce: This seasons the pork. Use regular soy sauce, tamari, or shoyu.
Gochujang: This is our secret ingredient in the burgers and in the yogurt sauce. It is a Korean fermented chili paste that is becoming more widely available in regular grocery stores. It’s thick, spicy, and a deep red. It adds a lot of flavor to this recipe. We also use it when making Korean dishes like beef bulgogi and Korean short ribs, and even for our spicy mayo.
Sugar: We use a little brown sugar in the pork patties, a little regular sugar in the salad, and a bit of honey in the sauce. Each adds its own flavor, but if you only have one, feel free to use it for each component.
Kimchi Salad: We mix cabbage kimchi (use store-bought or homemade kimchi), cucumber slices, cilantro, a little sugar, and a little rice wine vinegar. It’s fresh, crunchy, and really tasty with the burgers. Another option is to make our homemade coleslaw, broccoli slaw, or Asian slaw, which are also quite delicious with these burgers.
Yogurt Sauce: We stir thick yogurt (whole milk Greek or Icelandic is my preference) with gochujang, honey, and a little rice wine vinegar. We are both totally in love, and plan to reuse this sauce in other recipes. I’m already planning to use it the next time we make egg roll bowls and fried rice.

Find the full recipe with measurements below.

How to Make Pork Burgers

When I’m shopping and walk by a package of ground pork, my mind immediately turns to these burgers. Here’s a brief overview of how to make them:

Gently combine the ground pork with the aromatics and seasonings, then form into patties. We usually make four ¼ pound patties, but if you’d prefer more generous burgers, opt for three larger ⅓ pound patties.
Refrigerate the patties while you prep the toppings. The salad and sauce take just minutes and only require stirring a few ingredients together.
Cook the burgers in a heavy-bottomed skillet for 5 to 6 minutes per side, or until they reach an internal temperature of 160°F.
Layer the sauce, patties, and kimchi salad on toasted buns and enjoy!

Our Tips for Making Pork Burgers

Tip 1: Chill the burgers. We do this for almost all of our burger recipes. Once you make your patties, place them into the fridge for 15 to 20 minutes. This allows the fat to firm up, ensuring they hold together perfectly in the pan or on the grill without falling apart. So, add all the burger ingredients to a bowl, mix well, form into patties, then slide them into the fridge for a bit. It’s worth it!

Tip 2: Do not skip the kimchi salad. We love some crunch on our burgers, and this kimchi salad is just perfect for that. Simply toss kimchi with cucumbers, a little vinegar, sugar, and cilantro. It’s so easy, and incredible with the pork.

Tip 3: The yogurt sauce is a secret weapon. While this sauce was originally created for these pork burgers, I’m convinced we will all see it again in future Inspired Taste recipes. It’s so simple and is absolutely incredible with the juices from the kimchi salad.

Tip 4: Expect quite a bit of fat left in the pan. Most of the ground pork sold in regular grocery stores is higher in fat than ground beef, so as these patties cook in the skillet, they will render some fat (expect a similar amount as when cooking bacon). You’ll leave all that fat behind, though, so don’t let it deter you from enjoying your burgers!

Serving Suggestions

In our photos, we’ve served these burgers with sliced apples (simple, I know, but it actually works really well with the kimchi and pork). Since you already have the salad and sauce, you don’t need that much else on the plate. Think about a simple side like pasta salad, potato salad, or a simple vegetable like garlic green beans, roasted potatoes, sweet potato fries, or even regular baked French fries.

More Pork Recipes

Juicy Ground Pork Burgers

PREP
25 mins
COOK
10 mins
TOTAL
35 mins

These pork burgers are seriously delicious. You can make just the patties, and they will be great, but we highly recommend adding the kimchi salad and gochujang yogurt sauce shared below. The combination is incredible! Ground pork is higher in fat, so expect quite a bit of fat to render from the patties as you cook them.

Serves 4

You Will Need

For the burgers

1 pound (450 g) ground pork

2 garlic cloves, finely grated

1 teaspoon finely grated ginger

2 green onions, thinly sliced

1 tablespoon soy sauce

1 tablespoon gochujang

1 tablespoon brown sugar

¼ teaspoon freshly ground black pepper

Oil, such as avocado, for cooking

4 burger buns, split and toasted

For the kimchi salad

1 cup (150 g) chopped kimchi (try homemade kimchi)

½ medium thin-skinned cucumber, sliced into half moons

1 teaspoon rice wine vinegar

1 teaspoon granulated sugar

⅓ cup fresh cilantro, chopped

For the gochujang yogurt sauce

½ cup (120 g) whole milk Greek yogurt

1 tablespoon gochujang

1 teaspoon honey

1 teaspoon rice wine vinegar

Directions

1In a large bowl, gently mix the pork, garlic, ginger, green onions, soy sauce, gochujang, brown sugar, and black pepper until just combined. Divide the mixture and form into four ¼ pound (115 g) patties or three ⅓ pound (150 g) patties. Transfer to a plate and refrigerate for 15 to 20 minutes to chill.

2Meanwhile, in a medium bowl, toss together the kimchi, cucumber, vinegar, granulated sugar, and cilantro. Refrigerate until ready to serve.

3In a small bowl, whisk together the yogurt, gochujang, honey, and vinegar until smooth.

4Heat a large, heavy-bottomed skillet (such as a cast-iron skillet) over medium heat. Add a light drizzle of oil. Add the patties and cook until well browned on the outside and an instant-read thermometer inserted into the center registers 160°F, about 5 to 6 minutes per side.

5Spread the yogurt sauce over the bottom buns. Top each with a pork patty, more sauce, a generous spoonful of the kimchi salad, and the top bun.

Adam and Joanne’s Tips

Gochujang is a Korean fermented chili paste that’s (thankfully) becoming more common in standard grocery stores. We used Mother-in-Law’s gochujang in our photos. If your local store does not sell it, try online or an Asian market.
The nutritional information provided are estimates.

Nutrition Per Serving
Serving Size
1 burger with salad, sauce, and bun
/
Calories
483
/
Total Fat
27.7g
/
Saturated Fat
10.3g
/
Cholesterol
86.4mg
/
Sodium
737mg
/
Carbohydrate
30.4g
/
Dietary Fiber
2g
/
Total Sugars
12.1g
/
Protein
27.5g

AUTHOR:

Joanne Gallagher

Source link

Easy Smash Burger Tacos Recipe

admin — Sun, 16 Aug 2026 16:28:07 +0000

Our family’s smash burger tacos recipe, complete with our favorite homemade burger sauce! We’ve fallen hard for these, and we think yours will, too.

Last year, we shared our favorite smash burger recipe—and while that’s still a staple in our kitchen, we’ve recently fallen hard for the smash burger taco. After first spotting them going viral on social media, we had to try them for ourselves. One bite in, we were hooked.

After making them at home, we’ve picked up a few tricks that make the process go smoothly. Plus, we’re including our homemade burger sauce, which really takes these over the top!

Key Ingredients

Ground Beef: Just like our classic smash burgers, we recommend using ground beef with a bit of fat. Aim for 15% to 20% fat (85/15 or 80/20). While leaner beef can work, the higher fat content keeps the meat juicy and helps it adhere properly to the tortilla without crumbling. These also work with ground chicken and ground turkey, but keep that fat content in mind (the more the better with these).
Tortillas: After testing these in our kitchen, we’ve found flour tortillas work best. They are quite a bit more pliable than corn, which helps prevent cracking. As a bonus, the meat adheres much better to the surface. That said, feel free to use whichever variety you love most.
Cheese: While this is always optional, we love adding a slice of cheese to these. My preference is melty American cheese, but anything goes here. Cheddar, provolone, mozzarella, pepper jack, anything!
Sauce: You can certainly stick to basic ketchup, mustard, and mayo, but our easy burger sauce really takes these over the top. We think it’s a must!
Toppings: These are completely up to you. We like to keep things simple with a classic combination: finely chopped onion, fresh tomato, shredded lettuce, and a few dill pickles, all finished with a generous drizzle of our sauce.

Find the full recipe with measurements below.

How to Make Smash Burger Tacos

Tip 1: Choose flour tortillas: After testing both, we find flour tortillas work best for smash tacos. They are more pliable than corn, and the meat adheres better to the surface as it cooks.

Tip 2: Spread the meat, don’t smash it: I know this sounds counterintuitive, but we’ve found that spreading the raw ground beef directly onto the tortilla before it hits the pan is the secret to success. It guarantees an even layer of meat, requires less “elbow grease” on the stove, and speeds up the cooking process a bit. If you’d like to make these as you would traditional smash burgers where you start with a ball and press down with a heavy spatula, you can, but we really have found that the spreading technique keeps this recipe easy.

Tip 3: Use a metal spatula. These cook quickly, but the meat can occasionally stick to the pan. Keep a thin metal spatula (a flexible fish spatula works beautifully) on hand to gently wiggle underneath the meat before flipping. It also helps press the taco and meat into the pan to get a really good sear.

Tip 4: Toast the other side of the tortilla. When you flip the taco to cook the meat side, the underside of the tortilla will crisp up in the rendered beef fat. We highly recommend adding a slice of cheese right after the flip to get that perfect melt, but even if you’re skipping the cheese, leave it in the pan for an extra minute to get the perfect crispy, golden exterior.

Serving Suggestions

We make these for dinner quite a bit, but they are also fantastic for crowds (especially if you have a large flattop grill!). At home, we usually keep things simple and serve a veggie on the side like baked French fries, sweet potato fries, roasted potatoes, sautéed broccoli, or corn salad.

If you are making these for a crowd, serve them alongside one of our potluck-friendly sides, such as potato salad, red potato salad, creamy pasta salad, orzo pasta salad, or creamy coleslaw! (Here’s even more summer potluck recipes for inspiration.)

More Burger Recipes

Easy Smash Burger Tacos

PREP
10 mins
COOK
15 mins
TOTAL
25 mins

We’ve always enjoyed tacos around here, but when our son turned five, we realized he really loves tacos. It’s one of our biggest tricks for getting him to try something new. That’s how these smash tacos became a family favorite in our home. They are easy for dinner, and a really great option for entertaining, too!

Makes 6 tacos

You Will Need

1 pound (450 g) ground beef, 80/20 or 85/15

6 (6-inch) flour tortillas

Avocado oil or vegetable oil

Salt and freshly ground black pepper

6 slices American cheese or Cheddar

Shredded lettuce, sliced pickles, chopped tomatoes, and thinly sliced onions, for serving

1 batch burger sauce recipe (optional)

Directions

1Divide the beef into 6 equally sized balls (about 2 ½ ounces each) and let sit at room temperature for 10 minutes to take the chill off.

2Place the tortillas on a work surface. Place a ball of beef into the middle of each tortilla. Using the back of a spoon, spread the meat evenly over the tortilla, taking it all the way to the edges.

3Preheat a griddle or cast-iron skillet over medium-high heat until very hot (so hot that water sizzles immediately when sprinkled on it).

4Drizzle lightly with oil, then add the tortillas, meat-side down, adding as many as can comfortably fit. Using a spatula or burger press, firmly press the tortillas and meat down into the pan. Cook until the beef is golden and crispy, 2 to 3 minutes.

5Using a sturdy spatula (metal is best), scrape the burger from the pan in one go and flip. Add a slice of cheese and cook until the underside of the tortilla is toasted, about 1 minute. Transfer to a serving platter and repeat with any remaining tortillas. Top with lettuce, pickles, tomatoes, onions, and a drizzle of burger sauce.

Adam and Joanne’s Tips

These are best when enjoyed fresh. If you have leftovers, let them cool (do not add any toppings), then store them in an airtight container in the fridge for up to 2 days. Reheat them in a dry skillet for a minute or two per side. The burger sauce keeps in the fridge for up to a week.
The nutrition facts provided are estimates and does not include the sauce (nutrition for the sauce are on it’s recipe page).

Nutrition Per Serving
Serving Size
1 taco with cheese
/
Calories
373
/
Total Fat
19.5g
/
Saturated Fat
6.8g
/
Cholesterol
58.9mg
/
Sodium
900.2mg
/
Carbohydrate
26.7g
/
Dietary Fiber
0g
/
Total Sugars
1.6g
/
Protein
21.8g

AUTHOR:

Joanne Gallagher

Source link

Shrimp Stuffed Bell Peppers

admin — Sat, 15 Aug 2026 16:29:30 +0000

Forget the usual ground beef or bean filling — these shrimp stuffed bell peppers are smoky, lemony, and ready in about an hour, no fuss required.

At A Glance

Ready In: 1 hour (25 minutes prep, 35 minutes baking, divided)
Serves: 4-6
Diet: Gluten-free, high-protein
Nutrition Highlights: High in lean protein from the shrimp, with fibre from rice and veg
Main Ingredients: Bell peppers, shrimp, rice, cherry tomatoes, smoked paprika, lemon
Flavor Profile: Smoky, gently spiced, fresh lemon and herb finish
Meal-Prep Friendly: Keeps 3-4 days in the fridge; freezes well before the cheese topping
Best Served With: A simple green salad or extra lemon wedges on the side

I love stuffed peppers, and while I’d normally go for ground beef mince or this vegetarian version with beans and veggies, I recently tried a shrimp version, and now I’m hooked.

The shrimp (or prawns for my Aussies) turn tender and meaty inside the pepper, paired with chewy rice that soaks up all the tomato and spice flavor as everything roasts together. Smoked paprika, cumin, and a touch of chili flake bring warmth without overpowering the pepper’s natural sweetness. A hit of lemon zest and fresh herbs at the end brightens the whole thing up, and the melted cheese on top gives it that golden, comforting finish. It’s a genuinely complete meal — no sides required, though I never say no to a salad alongside.

You might also like these recipes: shrimp skewers, quinoa stuffed peppers, vegetarian bean rice stuffed peppers, garlic butter shrimp, shrimp poke bowl, shrimp mango salad, or Mongolian shrimp.

What You’ll Need

Here is what you’ll need for this shrimp stuffed peppers recipe. Find the full measurements in the recipe card below.

Bell peppers (capsicums) – a mix of colors makes for a prettier plate; pick ones that sit flat and stand up on their own
Raw shrimp (prawns) – the star of the filling; buy peeled and deveined to save prep time
Cooked rice – soaks up all the tomato and spice flavor; leftover rice works perfectly here; you can use white or brown
Onion and garlic – the aromatic base for the filling
Cherry tomatoes and tomato paste – adds moisture and a rich tomato depth as it roasts
Smoked paprika, cumin, chili flakes – warm, gently smoky spice without overwhelming heat
Lemon zest and juice – added at the end to keep everything tasting fresh
Fresh parsley, cilantro (coriander), and basil – a mix of herbs for a bright, fresh finish; use whatever combo you have on hand
Mozzarella, Cheddar or gruyère – melted on top for a golden, cheesy finish (skip for dairy-free)

How To Make Shrimp Stuffed Bell Peppers

Find the full recipe and nutritional information below. Here are the steps at a glance:

Pre-roast the halved peppers with a drizzle of oil for 12-15 minutes to soften them slightly — this stops you ending up with undercooked peppers later.
Sear the shrimp in a hot pan for just 1-2 minutes per side until pink, then set aside so it doesn’t overcook.

In the same pan, sauté onion and garlic, then stir in tomato paste and spices before adding the chopped cherry tomatoes to simmer down.
Combine the rice, seared shrimp, lemon zest and juice, and fresh herbs, then season to taste.
Fill the peppers generously, top with cheese, and bake for 20 minutes until golden and heated through.

Recipe Tips

Pre-roasting the peppers first is the key step — skip it, and you’ll get crunchy, undercooked peppers even after the final bake.
Cook the shrimp briefly and pull it before it’s fully done; it’ll finish cooking in the oven, and this keeps it tender rather than rubbery.
No fresh herbs? Dried will work in a pinch — use about a third of the amount.
Swap the rice for quinoa or cauliflower rice for a lower-carb version.
Storage: keeps in an airtight container in the fridge for 3-4 days.
Make-ahead: prepare the filling up to a day ahead and refrigerate; stuff and bake just before serving.
Freezing: freeze the stuffed peppers before adding cheese and baking; thaw overnight in the fridge, then top with cheese and bake as directed.

Serving Suggestions

These are hearty enough to stand alone as a full meal, but a simple green salad or some crusty bread on the side rounds things out nicely. A dollop of garlicky yogurt or a squeeze of extra lemon over the top wouldn’t go astray either.

If you’ve tried these shrimp stuffed bell peppers or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.

Want to Save This Recipe?

Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!

By submitting this form, you consent to receive emails from Cooked & Loved

A smoky, lemony twist on classic stuffed peppers, filled with tender shrimp, rice, and cherry tomatoes, then baked until golden. Find step-by-step photos and more recipe tips above.

Preheat oven to 375°F (190°C) and arrange the halved peppers in a baking dish. Drizzle with olive oil and season with salt and pepper. Bake for 12-15 minutes until slightly softened — this prevents undercooked peppers later.
Pat the shrimp dry and chop into bite-sized pieces. Heat olive oil in a pan over medium heat and cook the shrimp for 1-2 minutes per side until just pink. Don’t overcook — remove and set aside.
In the same pan, sauté the onion for 3-4 minutes until soft. Add the garlic and cook for 30 seconds. Stir in the tomato paste, smoked paprika, cumin, and chili flakes, and cook for another minute. Add the chopped tomatoes and cook until slightly reduced, about 3-4 minutes.
Combine the cooked rice, cooked shrimp, lemon zest, lemon juice, and fresh herbs. Taste and adjust salt and pepper.
Fill each pepper generously, top with cheese, and bake for 20 minutes until heated through and slightly golden.

Important Ingredient Tips: Buy pre-peeled, deveined shrimp to cut down on prep time. If using frozen, thaw fully and pat very dry before cooking so it sears rather than steams.
Key Recipe Tips: Don’t skip pre-roasting the peppers. Pull the shrimp from the pan slightly underdone since it finishes cooking in the oven.
Storage Tips: Keeps in an airtight container in the fridge for 3-4 days.
Make-Ahead Tips: Filling can be made a day ahead and refrigerated. Assembled peppers (without cheese) also freeze well — thaw in the fridge before topping and baking.
FAQs:

Can I use pre-cooked shrimp? Yes — just skip the searing step and fold it straight into the filling with the rice.
Can I make these vegetarian? Swap the shrimp for extra beans or a plant-based mince for a meat-free version.
Why pre-roast the peppers? It softens them enough that they cook through fully in the shorter final bake, rather than staying crunchy.

Keywords: shrimp stuffed bell peppers, bell peppers stuffed with shrimp, shrimp bell peppers, shrimp and bell peppers

More Shrimp & Stuffed Pepper Recipes

Source link

Greek Yogurt Pasta Recipe

admin — Sat, 15 Aug 2026 16:27:13 +0000

This Greek yogurt pasta recipe is quick, simple, and absolutely mouthwatering. The sauce is made entirely with yogurt, bacon, Parmesan, and hot pasta cooking water.

Adam and I almost always have a large tub of Greek yogurt in the fridge, which is exactly how this dish came to be. I was craving a creamy pasta but wanted to lean on the lighter side.

It turns out that if you toss hot pasta, Greek yogurt, bacon, and cheese with a good splash of starchy pasta water, you get a rich, high-protein pasta sauce. It is lighter than a traditional cream sauce but just as delicious, especially with a bit of fresh lemon squeezed over the top.

Key Ingredients

Pasta: We really love a short pasta shape for this (think penne, spirals, or ziti), as it tends to pick up more of the creamy yogurt sauce.
Snap Peas: We love tossing veggies into this dish, and snap peas are perfect. You can cook them with the pasta. Just wait until the pasta is almost done, and then tumble the snap peas into the boiling water. This works for broccoli florets or regular peas, too. (We love snap peas and also use them to make our sugar snap pea salad.)
Greek Yogurt: This is the base of our pasta sauce, so choose something you enjoy. We love whole-milk yogurt for this one.
Bacon: Greek yogurt on its own is a bit tangy and missing something, but when you mix it with smoky bacon, everything changes. Pancetta—like what’s used for carbonara pasta—is a good option, too.
Cheese: We love rounding out our sauce with some Parmesan or Pecorino Romano and like using our microplane grater to finely grate the cheese (it melts into the sauce better this way).
Lemon and Chives: These are the finishing touches that really bring the whole dish to life. You’ll squeeze over the juice of a lemon and finish with fresh chopped chives. Green onions are a good substitute for the chives.

Find the full recipe with measurements below.

How to Make Greek Yogurt Pasta

Tip 1: Cook the veggies with the pasta. The trick to the veggies is to cook them in the pasta water. Just add them a few minutes before your pasta is done, and you’re set. The snap peas in our photos take about 3 minutes, so I like setting my timer 3 minutes before the pasta cooking directions recommend, then dropping them in when it goes off.

Tip 2: Don’t miss the bacon. Greek yogurt in this sauce, without the bacon, is missing something, but when you add the bacon (and a bit of the rendered fat), it transforms into a pasta sauce. Cut your bacon into small pieces, then cook them until crisp.

As you cook bacon, do it over medium to medium-low heat. We like looking for the fat bubbling and foaming around the bacon, which is when you know the fat is rendering nicely.

Tip 3: Building the pasta sauce. When the pasta, veggies, and bacon are done, you can toss everything together. Just pile everything into the same pan you cooked the bacon in, then add a good splash of hot pasta water to loosen things up a bit. Toss until well coated, then serve with a little fresh lemon and parmesan on top.

If the sauce seems too thick, don’t be afraid to add a bit more pasta water (before draining the pasta, I always save a mug-full of the hot water for this very purpose).

More Simple Pasta Recipes

Greek Yogurt Pasta

PREP
10 mins
COOK
15 mins
TOTAL
25 mins

This easy pasta recipe transforms simple Greek yogurt into a creamy, protein-packed pasta sauce. You just toss plain yogurt with Parmesan, bacon, and a splash of hot, starchy pasta water to pull it all together. We both love the addition of bacon, as it brings a smoky, sweet flavor that perfectly counters the tangy yogurt. While we use snap peas below, feel free to swap them out for broccoli florets or English peas.

4 Servings

You Will Need

Fine sea salt

12 ounces (340 g) pasta, such as penne or spiral

1 (16-ounce / 454 g) package frozen sugar snap peas

2 teaspoons extra-virgin olive oil

4 slices thick-cut bacon, cut into ¼-inch pieces

1 cup (240 g) plain whole-milk Greek yogurt

2 ounces Parmesan or Pecorino Romano, finely grated on a microplane, 1 heaping packed cup (55g), plus more for serving

¼ teaspoon freshly ground black pepper, plus more for serving

1 lemon, halved

Fresh chives, finely chopped, for serving

Directions

1Bring a large pot of heavily salted water to a boil. Add the pasta and set a timer for 3 minutes less than the package instructions. When the timer goes off, add the frozen sugar snap peas. Cook until the pasta is al dente. Reserve 1 cup of the pasta cooking water, then drain the pasta and snap peas.

2Meanwhile, in a large skillet, heat the olive oil over medium heat. Add the bacon and cook, stirring occasionally, until the fat has rendered and the bacon is crisp. If the bacon renders an excessive amount of fat, carefully spoon off and discard the excess, leaving about 2 tablespoons in the skillet.

3Remove the skillet from the heat. Add the drained pasta and snap peas, Greek yogurt, Parmesan, ⅓ cup of the reserved pasta water, and black pepper. Toss well to combine. If the sauce seems too thick, gently stir in more of the reserved pasta water a splash at a time, until it reaches your desired consistency.

4Taste the sauce and season with additional salt and pepper as needed. Squeeze the juice from the lemon over the pasta, toss once more, and serve topped with chives, a few generous grinds of pepper, and additional Parmesan.

Adam and Joanne’s Tips

The nutrition facts provided are estimates.

Nutrition Per Serving
Serving Size
¼ of the recipe
/
Calories
527
/
Total Fat
15.1g
/
Saturated Fat
6.1g
/
Cholesterol
35.4mg
/
Sodium
428.3mg
/
Carbohydrate
69.9g
/
Dietary Fiber
3.4g
/
Total Sugars
6.5g
/
Protein
26.7g

AUTHOR:

Adam Gallagher

Source link

Black Bean Taco Casserole

admin — Tue, 16 Jun 2026 23:54:07 +0000

This black bean taco casserole is the kind of weeknight dinner that gets everyone at the table fast — layers of spiced black beans, rice, and veggies, topped with melty cheese and crunchy corn chips that bake up just like nachos.

At A Glance

Ready In: 40 minutes
Serves: 6–8
Diet: Vegetarian, gluten-free (check corn chip label), nut-free
Nutrition Highlights: High in plant-based protein and fiber from black beans; good source of vitamins C and A from the bell peppers
Main Ingredients: Black beans, rice, salsa, bell peppers, corn, Cheddar cheese, corn chips
Flavor Profile: Smoky, warmly spiced, savory, cheesy with a fresh and zesty avocado salsa topping
Meal-Prep Friendly: Keeps 4 days in the fridge; filling can be made ahead and assembled just before baking
Best Served With: Fresh avocado salsa, sour cream, crumbled feta or queso fresco

This black bean taco casserole or bake is one of those vegetarian dinners I make when I want something that feels a little fun and indulgent but is actually packed with good stuff.

The filling is a deeply flavored mix of sautéed onion and bell peppers, smoked paprika, cumin, garlic, tomato paste, salsa, cooked rice, black beans, and corn — basically all your taco night favorites cooked down into one hearty, saucy base. Then it gets layered into a baking dish between two rounds of corn chips and a generous amount of shredded cheddar, and baked until it’s bubbly, melty, and golden — honestly, it looks like a giant nachos situation in the best possible way. The crispy chip topping is something I am very enthusiastic about.

Top each portion with a fresh, bright avocado salsa and a dollop of sour cream, and you’ve got a complete dinner that feels festive enough for a weekend but easy enough for a Tuesday. It’s a great one to bring to a gathering or serve to a crowd, too — the 9×13 dish stretches easily to 8 portions.

You might also like these Tex-Mex recipes: Mexican chicken rice casserole, Mexican ground beef casserole, sweet potato and black bean tacos, Mexican stuffed sweet potatoes, Mexican salad with corn & black beans, arroz rojo (Mexican red rice), or these best bean recipes.

What You’ll Need

Here is what you’ll need for this black bean taco casserole recipe. Find the full measurements in the recipe card below.

For the filling:

Olive oil — for sautéing the vegetables; any neutral cooking oil works fine.
Onion — diced large; the sweet base of the filling. White or brown both work.
Red and yellow or green bell peppers (capsicum) — these add color, sweetness, and texture. Any combination of colors works; use what you have.
Garlic — adds savory depth to the spice base.
Tomato paste — just a tablespoon, but it adds richness and a deep, slightly sweet tomato note.
Salsa — use a mild chunky store-bought variety for ease and flavor. The chunkier the better; it adds texture to the filling. You can go medium if you’d like a bit more heat.
Cooked rice — white or brown both work well. This is a brilliant way to use up leftover rice from earlier in the week.
Black beans — rinsed and drained from a can; these bring plant-based protein and fiber, plus that classic taco flavor. You could swap for pinto beans in a pinch.
Corn kernels — frozen corn defrosted in boiling water, or canned and drained. Either works perfectly here.
Spices: ground cumin, smoked paprika, ground coriander, dried oregano, and optional mild chili powder or cayenne. This blend gives the filling its warm, smoky, Mexican-inspired depth — don’t skip the smoked paprika, it makes a real difference.
Salt — season as you go at each stage.

For the topping:

Corn chips — about 150 grams / 4–5 oz. They go in two layers: under the filling and over the cheese, so they get crispy on top like nachos. I usually crush a small handful to scatter on top for extra crunch.
Shredded cheddar or Mexican blend cheese — use a good melting cheese. Mexican blend is especially good here if you can find it.

For the avocado salsa:

Avocado — diced; adds creaminess and freshness to cut through the richness of the bake.
Tomato — diced small; adds juiciness and a little acidity.
Red onion — very finely diced; punchy and fresh.
Lime juice — brightens everything up and keeps the avocado from browning.
Fresh cilantro (coriander) — adds herby freshness. If you’re not a cilantro fan, flat-leaf parsley works instead.
Salt — to taste.
Optional for serving: sour cream, crumbled feta or queso fresco, pickled jalapeños.

How To Make Black Bean Taco Casserole

Find the full recipe and nutritional information below. Here are some handy step-by-step photos for how to make this black bean taco bake.

Heat olive oil in a large skillet or pan over medium heat. Add the diced onion and peppers with a little salt, and cook for 5–7 minutes until softened and lightly golden. Add the garlic and cook for another 30 seconds.
Stir in the tomato paste and all the spices, adding the remaining salt. Cook for 30–60 seconds, stirring constantly, until the mixture smells fragrant and the paste darkens slightly.
Add the salsa, cooked rice, black beans, and corn. Stir everything together well and let it simmer for a couple of minutes so the filling thickens slightly and absorbs all those flavors. Taste and adjust salt or add a pinch of sugar if needed. The mixture should be moist but not watery.
Preheat your oven to 180°C / 350°F. In a 9×13 baking dish, spread half the corn chips across the bottom. Spoon the filling over the chips and spread evenly. Scatter about 1 cup of shredded cheese over the filling. Add the remaining corn chips as the next layer, then top with the rest of the cheese, letting it nestle between and over the chips. Crush a small handful of chips over the top if you like extra crunch.
Bake for 15–20 minutes until the cheese is melted and bubbly and the top chips are golden and crisp like nachos. Rest for 5 minutes before serving — this helps the casserole set a little.
While it bakes, toss together the avocado salsa: combine the diced avocado, tomato, red onion, lime juice, cilantro, and salt.
Spoon the avocado salsa generously over each serving (or over the whole dish). Top with sour cream and crumbled feta if desired.

Watch The Video

Recipe Tips

Make it vegan: Use a dairy-free cheese alternative (many melt well these days) and swap the sour cream for coconut yogurt or a vegan sour cream.
Make it spicier: Add more cayenne to the spice blend, use medium salsa, or serve with pickled jalapeños or hot sauce on the side.
Add more protein: Stir a drained can of pinto beans or kidney beans into the filling along with the black beans, or add some cooked lentils.
Leftover rice is perfect here: This recipe was made for using up day-old cooked rice. It absorbs the filling flavors beautifully and is much better than fresh-cooked rice straight from the pot. Just make sure the rice is no older than 1 day!
Filling can be made ahead: Cook the filling up to 2 days ahead and refrigerate. Assemble with chips and cheese just before baking.
Storage: Leftovers keep well in the fridge for up to 4 days. Reheat in the oven at 160°C / 325°F for best results so the chips crisp back up, or in the microwave (chips will soften). The filling on its own freezes well for up to 3 months — freeze before assembling with chips and cheese.
Don’t assemble too far ahead: Once the chips go in, they soften as they sit, so bake it relatively soon after assembling for the crispiest result.
Cheese swap: Monterey Jack, pepper jack, or any good melting cheese works in place of cheddar.
Gluten-free: This recipe is naturally gluten-free as long as your corn chips are certified gluten-free — just check the label.

Serving Suggestions

This black bean taco casserole is a full meal on its own, especially once you’ve added the avocado salsa and a dollop of sour cream. If you want to stretch it to a bigger crowd or round out the table, a simple green salad or my Mexican Salad With Corn & Black Beans alongside it is a lovely match. Arroz Rojo is another great option if you want to serve it more like a traditional Tex-Mex spread. For drinks, it’s great with an iced lime agua fresca, a cold beer, or sparkling water with a wedge of lime.

If you’ve tried this black bean taco casserole or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.

Want to Save This Recipe?

Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!

By submitting this form, you consent to receive emails from Cooked & Loved

A hearty, cheesy black bean taco bake loaded with spiced black beans, rice, corn, and bell peppers, topped with crunchy corn chips and melted cheese. Vegetarian, crowd-pleasing, and ready in 40 minutes. Find step-by-step photos and more recipe tips above.

Heat the olive oil in a large skillet or frying pan over medium heat. Add the diced onion and bell peppers with ½ teaspoon salt. Cook for 5–7 minutes, stirring occasionally, until softened and lightly golden. Add the garlic and cook for 30 seconds more.
Stir in the tomato paste, all the spices, and the remaining ½ teaspoon salt. Cook for 30–60 seconds, stirring constantly, until the paste darkens and the spices smell fragrant.
Add the salsa, cooked rice, black beans, and corn. Stir well to combine and simmer for 2–3 minutes until everything is coated and the mixture has thickened slightly. It should be moist but not watery. Taste and adjust seasoning — add more salt or a small pinch of sugar if needed.
Preheat oven to 180°C (350°F). In a 9×13-inch (23x33cm) baking dish, spread half the corn chips across the bottom in an even layer.
Spoon the filling evenly over the chips. Scatter about 1 cup of shredded cheese over the filling. Add the remaining corn chips on top of the cheese layer, then finish with the rest of the cheese, spreading it over and between the chips. For extra crunch, crush a small handful of chips and scatter over the top.
Bake for 15–20 minutes until the cheese is melted and bubbling and the top chips are golden and crispy. Rest for 5 minutes before serving.
While the casserole bakes, make the avocado salsa: combine the diced avocado, tomato, red onion, lime juice, cilantro, and salt. Toss gently to combine.
Serve portions topped generously with avocado salsa, sour cream, and crumbled feta if desired.

Important Ingredient Tips: Use a chunky salsa rather than a smooth or thin one — it adds better texture to the filling. Smoked paprika is key to the flavor; regular paprika won’t give you the same depth. Leftover cooked rice (cold from the fridge) works especially well in this recipe.
Key Recipe Tips: Don’t skip resting the casserole for 5 minutes after baking — this helps it set so portions hold together better. If you want a maximum crunch on the chips, assemble and bake right away rather than letting it sit. You can crush a handful of chips to scatter on top for extra texture.
Storage Tips: Leftovers keep well in the fridge in an airtight container for up to 4 days. Reheat in the oven at 160°C (325°F) for about 10 minutes for crispier chips, or microwave (chips will soften but it still tastes great).
Make-Ahead Tips: The filling can be made up to 2 days ahead and stored in the fridge. When ready to eat, assemble with the corn chips and cheese and bake straight away. The filling also freezes well (without the chips and cheese) for up to 3 months — thaw overnight in the fridge, then assemble and bake.
FAQs:
Can I use canned salsa instead of homemade? Yes, absolutely — this recipe is designed for a good quality store-bought chunky mild salsa. It saves time and adds great flavor.
Can I make this ahead of time? You can make the filling up to 2 days ahead and refrigerate it. Assemble the casserole with the chips and cheese just before baking for the best texture and crunchiest topping.
Can I freeze this casserole? The filling freezes beautifully on its own for up to 3 months. We don’t recommend freezing the fully assembled bake as the chips won’t hold up well after thawing. Freeze the filling only, then assemble fresh when you’re ready to bake.
Can I add meat to this? Yes — cooked and seasoned ground beef or ground chicken stirred into the filling would work well. You could also add shredded rotisserie chicken.
Is this recipe gluten-free? It can be — make sure your corn chips are certified gluten-free, as some brands process them in shared facilities.
Can I use a different type of bean? Pinto beans, kidney beans, or even chickpeas (for a slightly different flavor) would all work well in place of black beans.
What if I don’t have cooked rice? You need pre-cooked rice for this recipe. You can use a microwave rice pouch, day-old rice, or simply cook a batch ahead of time and let it cool before adding.

Keywords: black bean casserole, taco casserole, taco bake, vegetarian bean bake, taco casserole with rice, taco rice casserole, black beans casserole

More Bean Recipes

Source link