This Slow Cooker Cheeseburger Dip starts with seasoned ground beef and onion cooked right on the stovetop, then everything gets transferred to the slow cooker where it melts together into the most irresistible cheesy, beefy dip you’ve ever had. It only takes 15 minutes to prep before the crockpot takes over, making it ideal for busy days.

The secret ingredient that sets it apart from every other cheeseburger dip out there is Palmetto Cheese Homestyle Pimento Cheese. It melts in beautifully and adds a rich, Southern-style depth of flavor that cream cheese and cheddar alone just can’t replicate. And I love that it’s so easy to serve out of the crock pot for guests when I’m entertaining.

From personal experience, I can say that it’s the dip that disappears first at every single gathering. Once you taste it, you’ll completely understand why. If you love a dip recipe, my Million Dollar Dip and Boat Dip are two others to try.

Why You’ll Like This Recipe

• Slow cooker convenience — once the beef is browned, the slow cooker does all the work, keeping the dip warm and ready to serve for hours.
• Big cheeseburger flavor — every component of a great cheeseburger is in this dip, from the Worcestershire-seasoned beef to the pickle juice tang and the ketchup finish.
• Palmetto Cheese Homestyle Pimento Cheese is the game changer — it melts into the dip and adds a creamy, savory richness that takes this from good to absolutely unforgettable.
• Perfect for a crowd — this slow cooker cheeseburger dip is ideal for game days, holiday parties, potlucks, or any gathering where you need to feed a lot of people with minimal effort.

Ingredients

Scroll Down to the Bottom of this Post for Ingredient Amounts Listed in the Printable Recipe Card

• Ground beef: The hearty, savory base of the dip.
• Yellow onion: Adds a subtle sweetness and savory depth.
• Garlic powder: A quick, easy way to add savory garlic flavor.
• Yellow mustard: A classic cheeseburger condiment that adds a subtle tang.
• Worcestershire sauce: Adds a deep, umami-rich savoriness.
• Cream cheese: Room temperature cream cheese melts smoothly into the dip and gives it a thick, creamy base.
• Evaporated milk: Helps loosen the dip to the perfect scoopable consistency.
• Palmetto Cheese Homestyle Pimento Cheese: The star ingredient — this Southern-style pimento cheese melts into the dip and adds a one-of-a-kind creamy, savory, slightly tangy flavor that sets this recipe completely apart.
• Diced tomatoes with green chiles: Adds a little heat, acidity, and texture.
• Sharp cheddar cheese: Shredded and melted in for extra cheesy pull and bold cheddar flavor.
• Ketchup: Adds a touch of sweetness and that signature cheeseburger flavor.
• Dill pickle juice: The tangy secret weapon.
• Diced pickles and red onion or scallions: Fresh garnishes that add crunch, color, and a pop of brightness right before serving.
• Dippers: Tortilla chips, corn chip scoops, and toasted burger buns all work perfectly for scooping up every last bit.

How to Make Slow Cooker cheeseburger Dip

1. In a large skillet over medium-high heat, cook the ground beef and onion, breaking up the meat with a spoon, until the beef is browned and the onion is softened. Drain any excess fat.

2. Stir in the garlic powder, mustard, and Worcestershire sauce. Season well with salt and black pepper.
3. Transfer the beef mixture to a 4-quart slow cooker.
4. Add the cream cheese, evaporated milk, Palmetto Cheese Homestyle Pimento Cheese, drained diced tomatoes with green chiles, shredded cheddar, ketchup, and pickle juice. Stir to combine.

5. Cover and cook on low for 2 to 3 hours or on high for 1 to 1½ hours, stirring occasionally, until the cheese is fully melted and the dip is hot and bubbly.
6. Stir well before serving. Garnish with diced pickles and red onion or scallions.
7. Serve directly from the slow cooker with tortilla chips, corn chip scoops, and toasted burger buns.

Expert Tips & Substitutions

• Room temperature cream cheese is key: Cold cream cheese takes much longer to melt and can leave lumps in the dip. Set it out at least 30 minutes before you start.
• Don’t skip draining the tomatoes: Excess liquid from the diced tomatoes will make the dip too thin. Drain them well before adding to the slow cooker.
• Keep it warm for serving: Once the dip is done, switch the slow cooker to the warm setting so it stays perfectly scoopable throughout the party.
• Meat swap: Ground turkey or ground chicken can be substituted for a lighter version. Season it well since poultry needs a little more flavor help than beef.
• Heat level: For a spicier dip, use a can of diced tomatoes with hot green chiles, or stir in a few dashes of hot sauce before serving.
• Make it stovetop: No slow cooker? Combine everything in a large pot or Dutch oven over low heat, stirring frequently until fully melted and hot.

Storage

Store any leftover dip in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over low heat, stirring frequently and adding a splash of evaporated milk or water to loosen it back to the right consistency. It can also be reheated in the microwave in 30-second intervals, stirring between each interval.

The dip can also be frozen in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Frequently Asked Questions

More Recipes Like This

• Pizza Dip Recipe
• Slow Cooker Taco Dip
• Cheese and Sausage Dip
• Slow Cooker Buffalo Chicken Dip

This post was created in partnership with Palmetto Cheese Homestyle Pimento Cheese. All thoughts and opinions are 100% my own.

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Slow Cooker Cheeseburger Dip

If you're looking for the ultimate party dip, your search is officially over. This Slow Cooker Cheeseburger Dip has everything you love about a classic cheeseburger bubbling together in one easy, crowd-feeding slow cooker situation.

Course Appetizer

Cuisine American

Keyword holiday, holidays, party, party food

Prep Time 15 minutes minutes

Cook Time 1 hour hour 45 minutes minutes

Total Time 2 hours hours

Servings 24 servings

Ingredients

• 1 pound ground beef
• 1 cup finely diced yellow onion
• 1 teaspoon garlic powder
• 1 teaspoon yellow mustard
• 1 teaspoon Worcestershire sauce
• salt and black pepper to taste
• 8 ounces cream cheese room temperature
• 5 ounces evaporated milk
• 10 ounce container Palmetto Cheese Homestyle Pimento Cheese
• 10 ounce can diced tomatoes and green chiles drained
• 2 cups sharp cheddar cheese
• 1/4 cup ketchup
• 2 tablespoons dill pickle juice
• finely diced pickles for garnish
• finely diced red onion or sliced scallions for garnish
• Dippers: tortilla chips, corn chip scoops, and toasted burger buns

Instructions

• In a large skillet over medium-high heat, cook the ground beef and onion, breaking up the meat with a spoon, for 7 to 8 minutes, until the beef is browned and no longer pink and the onion is softened. Drain any excess fat.
• Stir in garlic powder, mustard, and Worcestershire sauce and season with salt and freshly ground black pepper.
• Transfer the beef mixture to a 4-quart slow cooker. Add the cream cheese, evaporated milk, Palmetto Cheese Homestyle Pimento Cheese, diced tomatoes with green chiles, cheddar cheese, ketchup, and pickle juice and stir to combine.
• Cover and cook on low for 2 to 3 hours or on high for 1 to 1 1/2 hours, stirring occasionally, until the cheese is fully melted and the dip is hot and bubbly.
• Stir well before serving. Garnish with diced pickles and red onion or scallions. Serve directly from the slow cooker with tortilla chips, corn chip scoops, and toasted burger buns.

Notes

Expert Tips & Substitutions

• Room temperature cream cheese is key: Cold cream cheese takes much longer to melt and can leave lumps in the dip. Set it out at least 30 minutes before you start.
• Don’t skip draining the tomatoes: Excess liquid from the diced tomatoes will make the dip too thin. Drain them well before adding to the slow cooker.
• Keep it warm for serving: Once the dip is done, switch the slow cooker to the warm setting so it stays perfectly scoopable throughout the party.
• Meat swap: Ground turkey or ground chicken can be substituted for a lighter version. Season it well since poultry needs a little more flavor help than beef.
• Heat level: For a spicier dip, use a can of diced tomatoes with hot green chiles, or stir in a few dashes of hot sauce before serving.
• Make it stovetop: No slow cooker? Combine everything in a large pot or Dutch oven over low heat, stirring frequently until fully melted and hot.

Storage

Store any leftover dip in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over low heat, stirring frequently and adding a splash of evaporated milk or water to loosen it back to the right consistency. It can also be reheated in the microwave in 30-second intervals, stirring between each interval.

The dip can also be frozen in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating.

The post Slow Cooker Cheeseburger Dip appeared first on Dinner in 321.

This Apple Bacon Smash Burger recipe comes together in under 30 minutes and is guaranteed to be the most talked-about thing at your next cookout — no grill required! What takes this burger completely over the top is Fischer & Wieser Apple & Bacon Jam. It’s a rich, sweet-savory spread made with real bacon and apple that gets spooned generously right over the stack. It adds a depth of flavor that no condiment or sauce could replicate.

Apple & Bacon Jam pairs perfectly with the crispy bacon and irresistible crispy, lacy edges that make smash burgers so addictive. Seasoned simply and covered with cheddar cheese, these burgers are going to become a new weeknight dinner fave! Make it a complete meal and pair it with Creamy Cucumber Salad and Skillet Fried Potatoes and Onions

Why You’ll Like This Recipe

• Ultra-crispy smash technique — pressing the beef flat on a hot skillet creates deeply browned, caramelized edges that you just can’t get with a traditional thick burger.
• Sweet meets savory — the Fischer & Wieser Apple & Bacon Jam is the secret ingredient that takes this from great burger to unforgettable burger.
• No grill needed — a cast-iron skillet or griddle is all you need, so this is a year-round recipe no matter the weather.
• Fast and easy — from start to finish, these come together in under 30 minutes, making them perfect for weeknight dinners or weekend entertaining.

Ingredients

Scroll down for specific ingredient amounts in the recipe card. 

• 80/20 ground beef: The higher fat content is key for juicy, flavorful smash burgers with the best crispy edges. Don’t go leaner.
• Garlic powder & onion powder: A simple seasoning duo that adds savory depth without overpowering the beef.
• Brioche burger buns: Soft, slightly sweet brioche holds up to the juicy patty and rich jam without getting soggy.
• Salted butter: Used to toast the buns in the skillet for a golden, buttery finish.
• Bacon: Cooked until crispy, it adds crunch and smoky, salty flavor to every bite.
• Sharp cheddar cheese: The bold flavor of sharp cheddar stands up to the richness of the beef and jam.
• Fischer & Wieser Apple & Bacon Jam: The star ingredient — a sweet, savory, deeply flavored jam with real bacon and apple that gets spooned right over the finished burger.
• Green leaf lettuce: Adds a fresh crunch and a little color to the burger build.
• Mayonnaise: Spread on the bottom bun for creaminess and to help the lettuce stay in place.

How to Make Apple Bacon Smash Burgers

1. Preheat oven to 400℉. Place bacon a foil-lined sheet pan. Bake 18-22 minutes or until preferred crispiness. Transfer to a paper towel lined plate to drain any excess grease.
2. Heat a large skillet, cast-iron skillet, or griddle over medium-high heat until smoking hot.
3. Season the ground beef balls with garlic powder, onion powder, salt, and black pepper.

4. Working in batches if needed, place each beef ball onto the hot skillet. Cook 1 minute, then press firmly into a thin patty with a flat spatula or burger press. Cook 2 minutes until the edges are deeply browned and crispy. Flip, immediately top with 1 slice of cheddar, and cook 2–3 minutes more until cheese is melted and preferred doneness is reached.

5. Wipe out the skillet, melt butter over medium heat, and toast the buns cut-side down until golden, about 1 minute.
6. Spread mayonnaise on the bottom bun. Add lettuce, then the smash patty with melted cheddar. Top with 2 slices of crispy bacon, then spoon 2 tablespoons of Fischer & Wieser Bacon & Apple Jam generously over the top. Place the top bun on and serve immediately.

Expert Tips & Substitutions

• Don’t skip the preheat: The skillet needs to be truly smoking hot before the beef goes in — this is what creates that signature crispy smash burger crust.
• One flip only: Resist the urge to move the patties around. Let them sit undisturbed until they release naturally, then flip once.
• Cheese right after the flip: Adding the cheddar immediately after flipping gives it the full cook time to melt beautifully without overcooking the patty.
• Bacon swap: Turkey bacon works as a lighter alternative, though you won’t get quite the same level of crispiness.
• Cheese swap: Pepper jack adds a little heat, or smoked gouda would complement the apple jam beautifully.
• Jam application: Don’t be shy with the Fischer & Wieser Bacon & Apple Jam — a generous spoonful makes the burger. You can also spread a thin layer on the top bun for double the flavor.

BONUS RECIPE

If you want to take this jam completely over the top, spread 12 ounces whipped cream cheese on a serving tray, then spoon on the entire jar of Fischer & Wieser Bacon & Apple Jam — yes, the whole thing, no shame here. Sprinkle on 1/4 to 1/2 cup each crispy crumbled bacon and freshly chopped Granny Smith apple, then finish with a drizzle of honey. Serve it with crackers and just try to walk away from it.

Storage

These burgers are best enjoyed fresh off the skillet. If you have leftover cooked patties, store them in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat for 1–2 minutes per side.

Frequently Asked Questions

More Recipes Like This

• Pizza Burger Recipe
• Cheeseburger Salad
• Bacon Cheeseburger Meatloaf
• Cheeseburger Crescent Ring

This post was created in partnership with Four Star Provisions Fischer & Wieser. All thoughts and opinions are 100% my own.

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Apple Bacon Smash Burger

If you think you know what a great burger tastes like, these Apple Bacon Smash Burgers are about to change everything. It's the most craveable sweet-and-savory combination you'll ever sink your teeth into.

Course Main Course

Cuisine American

Keyword beef

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Ingredients

• 1 1/2 pounds ground beef divided into 4 balls
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• salt and black pepper
• 4 brioche burger buns
• 2 tablespoons salted butter
• 8 slices thick-sliced bacon
• 1/4-1/3 cup Fischer & Wieser Bacon & Apple Jam
• 4 leaves green leaf lettuce
• mayonnaise for spreading

Instructions

• Preheat oven to 400℉. Place bacon a foil-lined sheet pan. Bake 18-22 minutes or until preferred crispiness. Transfer to a paper towel lined plate to drain any excess grease.
• Heat a large skillet, cast-iron skillet, or griddle over medium-high heat until smoking hot.
• Season the ground beef balls with garlic powder, onion powder, salt, and black pepper.
• Working in batches if needed, place each beef ball onto the hot skillet. Cook 1 minute, then press firmly into a thin patty with a flat spatula or burger press. Cook 2 minutes until the edges are deeply browned and crispy. Flip, immediately top with 1 slice of cheddar, and cook 2–3 minutes more until cheese is melted and preferred doneness is reached.
• Wipe out the skillet, melt butter over medium heat, and toast the buns cut-side down until golden, about 1 minute.
• Spread mayonnaise on the bottom bun. Add lettuce, then the smash patty with melted cheddar. Top with 2 slices of crispy bacon, then spoon 2 tablespoons of Fischer & Wieser Bacon & Apple Jam generously over the top. Place the top bun on and serve immediately.

Notes

Expert Tips & Substitutions

• Don’t skip the preheat: The skillet needs to be truly smoking hot before the beef goes in — this is what creates that signature crispy smash burger crust.
• One flip only: Resist the urge to move the patties around. Let them sit undisturbed until they release naturally, then flip once.
• Cheese right after the flip: Adding the cheddar immediately after flipping gives it the full cook time to melt beautifully without overcooking the patty.
• Bacon swap: Turkey bacon works as a lighter alternative, though you won’t get quite the same level of crispiness.
• Cheese swap: Pepper jack adds a little heat, or smoked gouda would complement the apple jam beautifully.
• Jam application: Don’t be shy with the Fischer & Wieser Bacon & Apple Jam — a generous spoonful makes the burger. You can also spread a thin layer on the top bun for double the flavor.

Storage

These burgers are best enjoyed fresh off the skillet. If you have leftover cooked patties, store them in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat for 1–2 minutes per side.

The post Apple Bacon Smash Burger appeared first on Dinner in 321.

I have a great party dish for you, these Sheet Pan Tacos! Anytime I’m hosting a tailgate, these are one of my go-to menu items because I can make a bunch of them quickly and bake them right off in the oven with little mess – you don’t even have to pre-cook the beef filling!

The flour tortilla becomes deliciously crunchy in the oven and I always set out a toppings bar for guests to customize their own. Plus, since they’re ready in under 30 minutes, they are ideal for a weeknight dinner too! Taco night just became so much quicker and easier thanks to this recipe.

If you love Mexican-inspired food, try my Pulled Pork Enchiladas or Crock Pot Carnitas.

why you’ll love this recipe

• Ready in under 30 minutes. Can you believe it? So quick and simple without using a million skillets or bowls.
• Easy to customize. Add other spices, toppings, cheeses, or use a different protein. The options are endless.
• Perfect for entertaining. Just bake these off and keep them in a warm oven until you’re ready to feed family and friends.

ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

• Olive oil or neutral oil spray: The oil for greasing the tortillas on the baking sheet.
• Flour tortillas: The best type of tortillas for that crunchy exterior and soft interior.
• Ground beef: My favorite protein to use, you can also use chicken or turkey too.
• Dried minced onion: Adds onion flavor, you can also use chopped fresh onion if desired.
• Taco seasoning: Buy your favorite at the store or make it at home with chili powder, cumin, garlic powder, oregano, and a pinch of cayenne.
• Drained canned green chiles or jalapeños: Adds a hint of spice!
• Shredded cheddar cheese: All the cheesy goodness.
• Refried beans: Adds creaminess in every bite.
• Toppings: Guacamole, pico de Gallo sour cream, and hot sauce are some of my family’s favorites, but customize to your liking.

Tools You’ll Need

• Half Size or 12″x17″ Sheet Pan
• Measuring Cups and Spoons
• Mixing Bowls

how to make sheet pan tacos

1. Preheat oven to 425°F. Line a baking sheet with foil or parchment paper, then spray thoroughly with olive oil or a neutral oil spray.
2. In a medium bowl, combine ground beef, taco seasoning, dried minced onion, green chiles or jalapeños, taco seasoning, and 1 cup of the shredded cheddar cheese. Mix until well blended.

3. Wrap the tortillas in a damp paper towel and microwave for about 30 seconds, just until they’re soft and flexible.
4. Evenly divide the beef mixture to each tortilla. Press the beef in a thin layer over one half of each tortilla, making sure to go close to the edges. Spread about 2 tablespoons of the refried beans on the other half.

5. Sprinkle the remaining shredded cheese over the top of the filling. Fold the tortillas in half to form a taco and gently press.

6. Spray both sides of the tacos with the olive or neutral oil spray.

7. Bake 18-22 minutes, flipping the tacos after 15 minutes, until they’re golden, crispy, and slightly browned around the edges. Serve warm with your favorite taco toppings.

expert tips

• For easy assembly, the trick is microwaving the tortillas. I wet a paper towel until it’s damp; the moisture, when heated, releases steam to help the tortillas become super pliable and easy to use!
• Don’t add too much filling to the tortillas. Since the beef is cooking through in the oven, make sure it’s a thin layer so it cooks in the right amount of time.
• Cooking spray is the key to crispiness. The light spray of oil helps the tortilla to become crispy when baked on the sheet pan in the oven.
• Have fun with cheeses and toppings. Swap the cheese for Monterey Jack or pepper Jack if you desire; add cilantro, guacamole, hot sauce and more!
• If you want a lighter version, ground chicken or turkey are both delicious too. You can use rotisserie chicken, but usually the tortilla doesn’t get as crispy since the protein is fully warmed through before the tortilla is finished toasting.

storage

Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer for that crispy outside. You can also heat in the microwave, the tacos just won’t be crispy, but still delicious!

While you can freeze the cooked sheet pan tacos for up to 2 months, I do warn that once they are thawed and reheated they won’t be the same texture as fresh from the oven.

If you want to make these in advance, you can easily mix the beef mixture and have the toppings ready to go! I recommend filling right before baking to prevent the tortillas from becoming soggy.

Frequently Asked Questions

more mexican-inspired recipes

• Mexican Lasagna
• Taco Pie
• Chicken Fajita Casserole
• Queso Chicken and Rice

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Sheet Pan Tacos

These Sheet Pan Tacos are the easiest recipe for making tacos for a crowd on a weeknight or for a party. With only 7 ingredients, they come together so quickly and are able to stay warm in the oven until ready to serve.

Course Main Course

Cuisine American

Keyword beef

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 8 servings

Calories 220kcal

Ingredients

• olive oil or neutral oil spray
• 8 flour tortillas
• 1 pound ground beef
• 3 tablespoons taco seasoning
• 1 tablespoon dried minced onion
• 2 tablespoons drained canned green chiles or jalapeños
• 1 1/2 cups shredded cheddar cheese divided
• 1/2 cup refried beans
• Toppings: guacamole, pico de Gallo sour cream, hot sauce

Instructions

• Preheat oven to 425°F. Line a baking sheet with foil or parchment paper, then spray thoroughly with olive oil or a neutral oil spray.
• In a medium bowl, combine ground beef, taco seasoning, dried minced onion, green chiles or jalapeños, taco seasoning, and 1 cup of the shredded cheddar cheese. Mix until well blended.
• Wrap the tortillas in a damp paper towel and microwave for about 30 seconds, just until they’re soft and flexible.
• Evenly divide the beef mixture to each tortilla. Press the beef in a thin layer over one half of each tortilla, making sure to go close to the edges. Spread about 2 tablespoons of the refried beans on the other half.
• Sprinkle the remaining shredded cheese over the top of the filling. Fold the tortillas in half to form a taco and gently press.
• Spray both sides of the tacos with the olive or neutral oil spray.
• Bake 18-22 minutes, flipping the tacos after 15 minutes, until they’re golden, crispy, and slightly browned around the edges. Serve warm with your favorite taco toppings.

Video

Notes

Tips

• For easy assembly, the trick is microwaving the tortillas. I wet a paper towel until it’s damp; the moisture, when heated, releases steam to help the tortillas become super pliable and easy to use!
• Don’t add too much filling to the tortillas. Since the beef is cooking through in the oven, make sure it’s a thin layer so it cooks in the right amount of time.
• Cooking spray is the key to crispiness. The light spray of oil helps the tortilla to become crispy when baked on the sheet pan in the oven.
• Have fun with cheeses and toppings. Swap the cheese for Monterey Jack or pepper Jack if you desire; add cilantro, guacamole, hot sauce and more!
• If you want a lighter version, ground chicken or turkey are both delicious too. You can use rotisserie chicken, but usually the tortilla doesn’t get as crispy since the protein is fully warmed through before the tortilla is finished toasting.

Storage

Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer for that crispy outside. You can also heat in the microwave, the tacos just won’t be crispy, but still delicious!

While you can freeze the cooked sheet pan tacos for up to 2 months, I do warn that once they are thawed and reheated they won’t be the same texture as fresh from the oven.

If you want to make these in advance, you can easily mix the beef mixture and have the toppings ready to go! I recommend filling right before baking to prevent the tortillas from becoming soggy.

Nutrition

Calories: 220kcal | Carbohydrates: 18g | Protein: 20g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 40mg | Sodium: 550mg | Potassium: 258mg | Fiber: 2g | Sugar: 2g | Vitamin A: 144IU | Vitamin C: 1mg | Calcium: 143mg | Iron: 3mg

The post Sheet Pan Tacos appeared first on Dinner in 321.

Have you ever heard of Ham Balls? They are a popular, old fashioned recipe in the South and Midwest and for good reason, they’re comforting and rich with every bite. They’ve been a tradition in my family to make the day after Easter or Christmas for a little twist on a holiday ham.

I bake mine for ease in a rich tomato sauce that has a hint of sweetness, thanks to a spoonful of brown sugar. Serve them over mashed potatoes or rice for the most heart-warming meal!

Why You’ll Love this recipe

• Great recipe for leftover ham. I love to make these ham balls the day after a holiday meal for a new twist on the flavors.
• Easy to prep in 15 minutes. When I’m in a pinch, these make a great appetizer for a party or weeknight dinner.
• A vintage classic that’s a family favorite. It’s a recipe that my grandma used to make and now I make for my kids with any leftover ham.

ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

• Cubed ham: They key ingredient, smoky and salty in each bite.
• Ground beef or pork: Makes the ham balls rich and meaty in flavor.
• Large egg: Binds the ham balls together.
• Milk: Adds creaminess.
• Graham cracker crumbs: Another ingredient used for binding the ham balls together.
• Tomato soup: The sweet tomato-based sauce for the ham balls.
• Brown sugar: Adds a touch of sweetness to balance the tomato soup base.
• Apple cider vinegar: A little tang helps all of the flavors to pop!
• Yellow mustard: Another acid that helps to emulsify.

Tools You’ll Need

• Liquid Measuring Cups
• Measuring Cups and Spoons
• Cookie Scoop (optional)
• Mixing Bowls
• 13″x9″ Baking Dish
• Food Processor

how to make ham balls

1. Preheat oven to 350°F. Grease a 13×9 baking dish with butter or nonstick spray.
2. Grind ham in a food processor until it’s the texture of ground beef.

3. In a bowl, combine ground ham, ground beef, graham cracker, egg, milk, and seasoning salt or salt and black pepper.

4. Shape into balls (about golf ball size) and place in the baking dish.
5. In another bowl, whisk together tomato soup, brown sugar, apple cider vinegar, mustard, and seasoning salt or salt and black pepper.

6. Pour the sauce evenly over the ham balls. Ensure they’re fully glazed.

7. Bake uncovered for 1 hour, spooning sauce over the top every 20 minutes.
8. Serve hot with the glaze spooned over the top.

What to serve with Ham Balls

There are so many options whether you are serving these as an appetizer or main course. Here are some of my favorite recommendations:

• Cheesy Rice Recipe
• Crockpot Scalloped Potatoes
• Italian Roasted Potatoes
• Brown Sugar Baked Carrots
• Crockpot Cornbread Pudding

expert tips

• Baste the ham balls every 20 minutes. This helps them get that delicious and shiny glaze.
• Bake them uncovered as well. Another key technique to help the sauce to reduce and thicken, plus also to caramelize on the ham balls.
• Swap the ground beef or pork for ground chicken or turkey. If you want a lighter ham ball, no worries, you can easily swap the meat.
• Don’t skip pulsing the ham in the food processor. It needs to be the consistency of ground meat so that it can bind easily into the shape of a ball.
• If your ham mixture seems wet, add a tablespoon of flour or graham crackers to help bind.

storage

Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop or in the microwave for a few seconds until warmed through.

You can easily freeze ham balls for up to 2 months in an airtight container. Thaw overnight in the fridge, then reheat again according to the instructions above.

It’s also a wonderful recipe to make in advance. You can prepare the ham balls and keep them warm in the oven or on the stove until guests arrive or dinner is served.

Frequently Asked Questions

more easy ham recipes

• Crockpot Brown Sugar Pineapple Ham
• Ham and Cabbage
• Slow Cooker Honey Glazed Ham
• Coca Cola Ham

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Ham Balls

These Ham Balls are a vintage recipe passed down through my family! With a handful of easy ingredients, they are prepped in 15 minutes and ready to bake. It's a delicious way to use up leftover ham after a holiday meal.

Course Appetizer, Main Course

Cuisine American

Keyword easter, holiday, holidays

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 20 servings

Calories 146kcal

Ingredients

• 2 cups cubed ham
• 1 pound ground beef or pork
• 1 large egg
• 1/4 cup milk
• 1/2 teaspoon seasoning salt or salt and black pepper
• 1 cup graham cracker crumbs
• 10.5 ounce can tomato soup
• 1 cup brown sugar
• 2 tablespoons apple cider vinegar
• 1 tablespoon yellow mustard

Instructions

• Preheat oven to 350°F. Grease a 13×9 baking dish with butter or nonstick spray.
• Grind ham in a food processor until it's the texture of ground beef.
• In a bowl, combine ground ham, ground beef, graham cracker crumbs, egg, milk, and seasoning salt or salt and black pepper.
• Shape into balls (about golf ball size) and place in the baking dish.
• In another bowl, whisk together tomato soup, brown sugar, apple cider vinegar, and mustard. Pour the sauce evenly over the ham balls. Ensure they're fully glazed.
• Bake uncovered for 1 hour, spooning sauce over the top every 20 minutes.
• Serve hot with the glaze spooned over the top.

Notes

Tips

• Baste the ham balls every 20 minutes. This helps them get that delicious and shiny glaze.
• Bake them uncovered as well. Another key technique to help the sauce to reduce and thicken, plus also to caramelize on the ham balls.
• Swap the ground beef or pork for ground chicken or turkey. If you want a lighter ham ball, no worries, you can easily swap the meat.
• Don’t skip pulsing the ham in the food processor. It needs to be the consistency of ground meat so that it can bind easily into the shape of a ball.
• If your ham mixture seems wet, add a tablespoon of flour or graham crackers to help bind.

Storage

Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop or in the microwave for a few seconds until warmed through.

You can easily freeze ham balls for up to 2 months in an airtight container. Thaw overnight in the fridge, then reheat again according to the instructions above.

It’s also a wonderful recipe to make in advance. You can prepare the ham balls and keep them warm in the oven or on the stove until guests arrive or dinner is served.

Nutrition

Calories: 146kcal | Carbohydrates: 17g | Protein: 7g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 32mg | Sodium: 264mg | Potassium: 184mg | Fiber: 0.4g | Sugar: 13g | Vitamin A: 79IU | Vitamin C: 2mg | Calcium: 25mg | Iron: 1mg

The post Ham Balls appeared first on Dinner in 321.

Chicken Fried Steak is always a special occasion meal in our house. My grandma loved to whip up a big batch for the whole family and serve it with all the Southern fix-ins. If you’ve never had chicken fried steak, oh boy, you’re in for a treat! It melts in your mouth with each bite and is rich in flavor.

They key to this recipe is using a thin, tenderized steak like a cube steak from the butcher department at the grocery store. It’s an affordable cut of meat and when fried, becomes ridiculously tasty. Try a similar twist on this classic, with my Cube Steak Fingers and Gravy or my Mini Chicken Pot Pies.

Why You’ll Love this Recipe

• Classic tried-and-true Southern recipe. There’s not many more entrees that are classically Southern than a chicken fried steak and my family’s recipe has been around for generations.
• Minimal ingredients with maximum flavor. It’s as easy as 1-2-3 to make this steak and will always be a family favorite recipe.
• Serve with all sorts of sides. We love it with gravy, creamed corn, collards, mashed potatoes, and more. The list goes on and on.

Ingredients

Scroll Down to the Bottom of this Post for Ingredient Amounts Listed in the Printable Recipe Card

Cube Steak Fingers

• Cube steaks: This is a tenderized cut of beef usually from the top round or shoulder of the cow. The butcher tenderizes it for you which takes out a lot of the prep work!
• Oil: Use a neutral oil here for frying.
• All purpose flour: Best for dredging to create that coating.
• Paprika: Adds both color and warmth to the dredge.
• Tony Chachere’s seasoning or other cajun seasoning: My favorite seasoning to add to the flour, adds rich flavor and a kick of heat.
• Eggs: Part of the dredging ingredients to help the flour mixture stick to the outside.
• Buttermilk or milk: Whisked with the eggs to help with dredging. Creates a flavorful fried crust and tender bite.

Gravy

• Butter or oil: Use some of the butter and/or oil from frying the steak. The “drippings” as we call them in the South. It infuses the gravy with flavor.
• Reserved flour mixture: Some of the seasoned flour from dredging the cubed steaks.
• Milk: Adds creaminess and richness, plus makes the gravy the correct consistency.

Tools You’ll Need

• Measuring Cups and Spoons
• Dredging Bowls
• Roasting Pan or Large Skillet
• Whisk
• Liquid Measuring Cups
• Thermometer

How to Make Chicken Fried Steak

For the Cube Steaks:

1. Heat oil in a large skillet on medium-high. Season both sides of the cube steaks with seasoning salt or salt and black pepper.
2. Set up a dredging station with 2 bowls: Bowl 1: whisk together flour and seasonings; Bowl 2: whisk together eggs and buttermilk or milk. Set aside 3 tablespoons of the flour mixture for the gravy.
3. Working with 1 steak at a time on both sides, dip in the seasoned flour, the egg mixture, then put back into the flour. Shake off the excess between each dip.

4. Once the oil is hot (350°F), fry the steaks 3-4 minutes per side or until golden brown and an internal temperature of 145°F is reached. Cook in batches if necessary.

5. Transfer to a cooling rack and hold in a warming oven while making the gravy.

For the Gravy:

1. In a medium skillet on medium-high, use 3 tablespoons of the reserved grease from the cube steak fingers or butter. Whisk in the reserved seasoned flour into the grease and cook 2-3 minutes.

2. Add 1 cup of the milk to the mixture and whisk quickly. This initial mixture will thicken and cook quickly. Once well combined, add an additional cup of milk, and stir until well combined.

3. Allow mixture to come to a light simmer then turn heat to medium-low. As the mixture thickens, add milk to desired consistency and salt and pepper to taste. Simmer 3-5 minutes.
4. Serve the chicken fried steak with gravy on the side as well as your favorite southern side dishes.

Expert Tips

• Make sure your steak is even thickness. This is key for cooking the steaks at the same rate so they don’t overcook and also helps to make them tender. With cube steaks, the butcher usually tenderizes them for you, but if they didn’t then use a meat mallet to tenderize them yourself.
• Preheat your oil to the correct temperature. This guarantees a golden brown fry every single time. The oil is ready when it’s 350°F.
• Drain the steak after you’ve fried it. A key techqniue to remove any excess grease so each bite is tender and crispy, not soggy and greasy.
• Shake off any excess flour when dredging. It’s super important whenever you are frying to shake off any excess coating so that you have a thin layer to fry rather than thick – a pro tip for a perfect crust.
• Use the drippings from pan-frying the cube steaks for the base of the gravy. If you’ve learned anything about Southern cooking from me, it’s to keep using those drippings since they are full of insane flavor.

What to Serve with cube steaks and gravy

Like I mentioned before, there are too many delicious options! Here are some more:

• Hoecakes
• Jiffy Corn Casserole
• Cheesy Cabbage Casserole
• Squash Casserole
• Colesalw
• Whipped Mashed Potatoes

Storage

When it comes to storing chicken fried steak, it can be placed in an airtight container in the fridge for up to 3 days. Reheat in the oven or the air fryer for best results. If you use the microwave, the outside could become a little soggy.

You can also freeze chicken fried steak for up to 2 months, just be sure to thaw it overnight in the fridge before reheating as mentioned above.

Frequently Asked Questions

More Great Southern Recipes

• Chicken and Dumplings
• Hot Chicken Salad
• King Ranch Chicken Casserole
• Kentucky Fried Chicken

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Chicken Fried Steak (Cube Steak and Gravy)

This Chicken Fried Steak, also known as Cube Steak and Gravy, is a Southern recipe my family has been making for decades. It's a thin and tender steak, breaded and fried to perfection for a crispy, golden brown bite. I promise it's so easy to make at home with my family's foolproof tips, it's sure to become a favorite in your house too.

Course Main Course

Cuisine American

Keyword beef

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 8 Servings

Calories 595kcal

Ingredients

Cube Steak Fingers

• 1 1/2-2 pound cube steaks about 8 thin, tenderized steaks
• 1 1/2 cups oil for frying
• 2 1/2 cups all purpose flour
• 2 1/2 teaspoons paprika
• 2 1/2 teaspoons Tony Chachere’s seasoning or other cajun seasoning
• 1 teaspoon salt
• 1 teaspoon black pepper
• 3 eggs
• 2 cups buttermilk or milk

Gravy

• 3 tablespoons butter or oil from from frying
• 3 tablespoons reserved flour mixture
• 2-3 cups milk
• Salt/Black Pepper to taste

Instructions

Cube Steak Fingers

• Heat oil in a large skillet on medium-high. Season both sides of the cube steaks with seasoning salt or salt and black pepper.
• Set up a dredging station with 2 bowls: Bowl 1: whisk together flour and seasonings; Bowl 2: whisk together eggs and buttermilk or milk. Set aside 3 tablespoons of the flour mixture for the gravy.
• Working with 1 steak at a time on both sides, dip in the seasoned flour, the egg mixture, then put back into the flour. Shake off the excess between each dip.
• Once the oil is hot (350°F), fry the steaks 3-4 minutes per side or until golden brown and an internal temperature of 145°F is reached. Cook in batches if necessary.
• Transfer to a cooling rack and hold in a warming oven while making the gravy.

Gravy

• In a medium skillet on medium-high, use 3 tablespoons of the reserved grease from the cube steak fingers or butter. Whisk in the reserved seasoned flour into the grease and cook 2-3 minutes.
• Add 1 cup of the milk to the mixture and whisk quickly. This initial mixture will thicken and cook quickly. Once well combined, add an additional cup of milk, and stir until well combined.
• Allow mixture to come to a light simmer then turn heat to medium-low. As the mixture thickens, add milk to desired consistency and salt and pepper to taste. Simmer 3-5 minutes.
• Serve the chicken fried steak with gravy on the side as well as your favorite southern side dishes.

Video

Notes

Storage: 

When it comes to storing chicken fried steak, it can be placed in an airtight container in the fridge for up to 3 days. Reheat in the oven or the air fryer for best results. If you use the microwave, the outside could become a little soggy.

You can also freeze chicken fried steak for up to 2 months, just be sure to thaw it overnight in the fridge before reheating as mentioned above.

Tips: 

• Make sure your steak is even thickness. This is key for cooking the steaks at the same rate so they don’t overcook and also helps to make them tender. With cube steaks, the butcher usually tenderizes them for you, but if they didn’t then use a meat mallet to tenderize them yourself.
• Preheat your oil to the correct temperature. This guarantees a golden brown fry every single time. The oil is ready when it’s 350°F.
• Drain the steak after you’ve fried it. A key techqniue to remove any excess grease so each bite is tender and crispy, not soggy and greasy.
• Shake off any excess flour when dredging. It’s super important whenever you are frying to shake off any excess coating so that you have a thin layer to fry rather than thick – a pro tip for a perfect crust.
• Use the drippings from pan-frying the cube steaks for the base of the gravy. If you’ve learned anything about Southern cooking from me, it’s to keep using those drippings since they are full of insane flavor.

Nutrition

Calories: 595kcal | Carbohydrates: 36g | Protein: 28g | Fat: 37g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 19g | Trans Fat: 0.3g | Cholesterol: 138mg | Sodium: 514mg | Potassium: 561mg | Fiber: 1g | Sugar: 6g | Vitamin A: 683IU | Vitamin C: 1mg | Calcium: 189mg | Iron: 4mg

The post Chicken Fried Steak appeared first on Dinner in 321.

An Oven Pot Roast is one of my family’s favorite dinners. It’s so rich and tender, restaurant-quality, and quick and easy to prepare! With less than 10 ingredients, I sear the roast and get it into a Dutch oven to braise for hours while I go about my day.

It’s easy to serve with so many side dishes too and makes for the most delicious leftovers the next day. The key to any good chuck roast is to make sure you cook it long enough so that it falls apart with every bite. Shred over my Whipped Mashed Potatoes for a stick-to-your-ribs meal the whole family will love.

Why You’ll Love this Recipe

• 15-minute prep time. For such a rich flavor and tender roast it seems like it would take hours to prep, but it only takes minutes!
• Great meal prep recipe. This oven pot roast can feed a crowd, make it on Sunday to enjoy for multiple meals throughout the week.
• Perfect to pair with all sorts of side dishes. Since this roast needs to bake for a while, you can easily make a quick side dish to go with it on the stovetop with no hassle.

Ingredients

Scroll Down to the Bottom of this Post for Ingredient Amounts Listed in the Printable Recipe Card 

• Olive oil: Cooking fat for the recipe.
• Beef chuck roast: Buy a boneless beef chuck roast here, it has the perfect amount of fat for making a melt-in-your-mouth bite.
• Beef broth: Liquid used for braising the meat.
• Red wine vinegar: Adds a hint of acid to balance the richness of the beef.
• Dried parsley: Gives a nice taste of rich herb flavor.
• Dried basil: Infuses every bite with sweet, lemony basil flavor.
• Garlic powder: Adds a punch of garlic without being overpowering.
• Onion powder: Gives veggie sweetness that rounds out the beef stock.
• Cornstarch: The thickening agent to make the broth a bit thicker in texture and so delicious.

Tools You’ll Need

• Large Skillet with Lid
• Mixing Bowl
• Whisk
• Liquid Measuring Cups
• Measuring Cups and Spoons

How to Make Oven Pot Roast

1. Preheat oven to 275℉.
2. Using a sharp knife, make shallow incisions on all sides of the chuck roast. Season generously with seasoning salt or salt and black pepper.

3. Heat oil in an oven safe skillet, dutch oven or large pot that can be fitted with a lid. Once the oil is hot, sear the roast 1-2 minutes on each side.

4. In a small bowl, whisk together beef broth, red wine vinegar, dried parsley, dried basil, garlic powder, and onion powder. Pour the mixture into the pot. Carefully lift the meat, and scrape up any solid bits from the bottom of the pan.

5. Cover and bake 1 hour per pound of meat, or until the roast easily pulls apart with 2 forks.
6. Transfer the roast from the pot to a plate. Place the pan on the stovetop on medium high heat. Return the mixture to a boil.
7. In a bowl, mix cornstarch with 2 tablespoons water. Stir it into the pot. Lower the heat, and simmer 3-4 minutes or until thickened to your desired gravy texture. Adjust seasoning as needed.

8. If desired, break apart the roast into smaller chunks or shred. Discard any excess fat. Transfer to a serving dish and pour 1/2 cup gravy over the top. Serve the remaining gravy on the side.

Expert Tips

• Make sure you sear the roast before baking. This creates the beautiful golden brown crust on the outside of the meat for added flavor. The browned bits on the bottom of the pot also infuse the broth with a lot of extra richness.
• Season with more salt than you think is necessary. A key rule in cooking any large piece of protein. Salt helps the flavors to really shine, that’s why it’s best to season very well.
• If the meat doesn’t shred easily with a fork after roasting, it’s not ready. Continue to roast until it’s fully cooked through for the best bite.
• When reducing the liquid into a glaze after cooking, if it’s not thickening to your desired consistency, simply mix another tablespoon of cornstarch with water, add to the broth and simmer again.
• Make it in the crockpot: Simply season and sear (if you’d like) then add to a crockpot along with the beef broth and dried herbs. Cook on low 7-9 hours (for best tenderness) or high 4-6. It’s done when it can easily shred apart with two forks and tender.

What to Serve with Oven Pot Roast

When it comes to a side dish to serve with pot roast, you want some hearty vegetables like roasted carrots or mashed potatoes, along with a big piece of crusty bread to soak up all of the delicious juices. Here are some of our favorites:

• Crock Pot Mashed Potatoes
• Buttered Potatoes
• Easy Hoecakes
• Brown Sugar Baked Carrots
• Cheesy Cabbage Casserole
• Garlicky Green Beans

Storage

Store any leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven until fully warmed through.

It’s easy to freeze oven pot roast as well. Allow it to cool completely, then place in an airtight container to freeze for up to 2 months.

When reheating, thaw overnight in the fridge then warm through with a splash of broth in the oven or microwave.

Frequently Asked Questions

More Delicious Beef Recipes

• Bacon Cheeseburger Meatloaf
• Slow Cooker Pulled Beef
• Hamburger and Potato Casserole
• Hamburger Steak with Gravy

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Oven Pot Roast

This Oven Pot Roast is so simple to prepare for a crowd with 15 minutes of prep time. Roast in the oven until fall-apart tender for a stress-free dinner that tastes so impressive.

Course Main Course

Cuisine American

Keyword beef, crockpot

Prep Time 15 minutes minutes

Cook Time 3 hours hours

Total Time 3 hours hours 15 minutes minutes

Servings 8 servings

Calories 357kcal

Ingredients

• 2 tablespoons olive oil
• 3-5 pound beef chuck roast
• seasoning salt or salt and black pepper amount as desired
• 14.5 ounce can beef broth
• 2 tablespoons red wine vinegar
• 3 teaspoons dried parsley
• 2 teaspoons dried basil
• 2 teaspoons garlic powder
• 1 teaspoon onion powder
• 3 tablespoons cornstarch

Instructions

• Preheat oven to 275℉.
• Using a sharp knife, make shallow incisions on all sides of the chuck roast. Season generously with seasoning salt or salt and black pepper.
• Heat oil in an oven safe skillet, dutch oven or large pot that can be fitted with a lid. Once the oil is hot, sear the roast 1-2 minutes on each side.
• In a small bowl, whisk together beef broth, red wine vinegar, dried parsley, dried basil, garlic powder, and onion powder. Pour the mixture into the pot. Carefully lift the meat, and scrape up any solid bits from the bottom of the pan.
• Cover and bake 1 hour per pound of meat, or until the roast easily pulls apart with 2 forks.
• Transfer the roast from the pot to a plate. Place the pan on the stovetop on medium high heat. Return the mixture to a boil.
• In a bowl, mix cornstarch with 2 tablespoons water. Stir it into the pot. Lower the heat, and simmer 3-4 minutes or until thickened to your desired gravy texture. Adjust seasoning as needed.
• If desired, break apart the roast into smaller chunks or shred. Discard any excess fat. Transfer to a serving dish and pour 1/2 cup gravy over the top. Serve the remaining gravy on the side.

Video

Notes

Tips

• Make sure you sear the roast before baking. This creates the beautiful golden brown crust on the outside of the meat for added flavor. The browned bits on the bottom of the pot also infuse the broth with a lot of extra richness.
• Season with more salt than you think is necessary. A key rule in cooking any large piece of protein. Salt helps the flavors to really shine, that’s why it’s best to season very well.
• If the meat doesn’t shred easily with a fork after roasting, it’s not ready. Continue to roast until it’s fully cooked through for the best bite.
• When reducing the liquid into a glaze after cooking, if it’s not thickening to your desired consistency, simply mix another tablespoon of cornstarch with water, add to the broth and simmer again.
• Make it in the crockpot: Simply season and sear (if you’d like) then add to a crockpot along with the beef broth and dried herbs. Cook on low 7-9 hours (for best tenderness) or high 4-6. It’s done when it can easily shred apart with two forks and tender.

Storage

Store any leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven until fully warmed through.

It’s easy to freeze oven pot roast as well. Allow it to cool completely, then place in an airtight container to freeze for up to 2 months.

When reheating, thaw overnight in the fridge then warm through with a splash of broth in the oven or microwave.

Nutrition

Calories: 357kcal | Carbohydrates: 4g | Protein: 33g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 331mg | Potassium: 613mg | Fiber: 0.2g | Sugar: 0.04g | Vitamin A: 25IU | Vitamin C: 0.1mg | Calcium: 40mg | Iron: 4mg

The post Oven Pot Roast appeared first on Dinner in 321.

Meatloaf just might be one of those recipes we have once a month at our house. Everyone loves it, even picky eaters too! This Stovetop Stuffing Meatloaf has been in my family for years and for good reason…it’s SO simple.

Buy a box of stovetop stuffing and mix it with a couple of other classic meatloaf ingredients like ground beef, ketchup, and egg. Bake until juicy and moist with a classic brown sugar and ketchup topping, and before you know it you’ve only spent 10 minutes prepping dinner! Serve with Whipped Mashed Potatoes and Green Beans for the most comforting of meals.

Why You’ll Love this Recipe

• One bowl recipe. Forget a bunch of dirty dishes, clean up takes a matter of minutes for the Stovetop Stuffing Meatloaf.
• A hearty dinner with minimal prep time. If making a meal feels impossible, give this a try. I promise it will be in the oven in less than 10 minutes.
• Pair with all different side dishes. Whether it’s a starch like potatoes, or a veggie like roasted carrots, it works well with almost anything.

Laura Ashley’s Tip: I like the chicken or savory herb stovetop stuffing mix in this meatloaf for its rich seasoning that adds so much flavor to the meat mixture. It replaces the breadcrumbs or stale bread in a classic meatloaf recipe as well as any spices and herbs (cutting down prep time for you!).

Ingredients

Scroll Down to the Bottom of this Post for Ingredient Amounts Listed in the Printable Recipe Card 

Meatloaf

• Ketchup: The sweet tomato condiment that is key to a delicious meatloaf.
• Milk: Keeps the meatloaf mixture moist.
• Large egg: Helps with binding of the meatloaf with stovetop stuffing.
• Stovetop Stuffing: Buy a box of chicken or savory herb Stovetop Stuffing, this not only seasons the meatloaf but also helps it to hold together.
• Ground beef: Our protein of choice that is classic to this dish. You could also use ground chicken if desired.

Topping

• Ketchup: The tomato base with a hint of sweetness for topping.
• Brown sugar: Adds a hint of molasses sweetness to every bite.
• Worcestershire sauce: Gives tangy umami.

Tools You’ll Need

• Meatloaf Pan or Loaf Pan
• Small and Medium Mixing Bowl 
• Paring Knife
• Cutting Board
• Measuring Cups and Spoons
• Liquid Measuring Cups

How to Make Stovetop Stuffing Meatloaf

1. Preheat oven to 350℉. Line a loaf 8×4-inch pan with foil or parchment paper or use a meatloaf pan.
2. In a large mixing bowl, whisk together ketchup, milk, egg, and seasoning salt.

3. Fold in Stovetop Stuffing. Once combined, allow the mixture to rest for 5 minutes.

4. Add the ground beef. Mix together just until combined. Don’t overmix .

5. Transfer the mixture into the prepared pan or shape into a loaf on a sheet pan.
6. Bake 40 minutes. While it bakes, in a small bowl, whisk together the glaze: ketchup, brown sugar, and Worcestershire sauce.

7. Carefully remove the meatloaf from the oven. Brush the glaze evenly on top. Bake an additional 10-15 minutes or until the internal temperature reaches 160°F.
8. Rest for about 10 minutes before slicing. Garnish with additional toppings as desired. 

Expert Tips

• Don’t over-work the beef mixture. You want to make sure that you mix until the ingredients are just combined or the meatloaf will be tough.
• Swap the beef for another protein. Ground chicken also works well in this case, or ground turkey that isn’t too lean and has some fat in it.
• Allow the meatloaf to rest before slicing and serving. This is so important to help the juices settle for a tender bite that doesn’t fall apart.
• You’ll know when the meatloaf is done cooking when a meat thermometer reaches 160ºF. It’s that simple. Just look for the right temperature and you’ll know it’s cooked through perfectly.
• Use any leftovers to make a meatloaf sandwich the next day. It’s truly the best, layer between white bread with slices of cheese, delish!
• Homemade stove top stuffing. Combine 6 cups toasted bread cubes, 1 tablespoon parsley flakes, 3 chicken bouillon cubes or 1 tablespoon salt free chicken bouillon powder, 1/4 cup dried onion flakes, 1/4 cup dried celery flakes, 1 teaspoon thyme, 1 teaspoon sage, 1/2 teaspoon black pepper, and 1/2 teaspoon salt.

Storage

Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven until warmed through.

Freezing this Stovetop Stuffing Meatloaf also works nicely. Be sure to let the meatloaf cool completely, then slice into 1-inch-thick slices to wrap individually in plastic wrap. Freeze for up to 2 months. The slices make it so quick to reheat for a single serving on a busy weeknight.

Frequently Asked Questions

More Easy Dinner Recipes

• Mini Chicken Pot Pies
• Taco Pie
• Bacon Cheeseburger Meatloaf
• King Ranch Chicken Casserole

Print

Stovetop Stuffing Meatloaf

This Stovetop Stuffing Meatloaf is the easiest version of the dinnertime classic recipe with only 7 ingredients. Using stovetop stuffing mix is pure genius since it seasons the beef and also helps it to bind perfectly. It's a meatloaf recipe that I keep in my back pocket for any busy weeknight.

Course Main Course

Cuisine American

Keyword beef, chicken

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Servings 8 servings

Calories 269kcal

Ingredients

Meatloaf

• 1 cup ketchup
• 1/2 cup milk
• 1 large egg
• 1 1/2 teaspoons seasoning salt or salt and black pepper
• 6 ounce box chicken or savory herb Stovetop Stuffing
• 1 3/4-2 pounds ground beef

Topping

• 3/4 cup ketchup
• 1/4 cup brown sugar
• 1 tablespoon Worcestershire sauce

Instructions

• Preheat oven to 350℉. Line a loaf 8×4-inch pan with foil or parchment paper or use a meatloaf pan.
• In a large mixing bowl, whisk together ketchup, milk, egg, and seasoning salt.
• Fold in Stovetop Stuffing. Once combined, allow the mixture to rest for 5 minutes.
• Add the ground beef. Mix together just until combined. Don't overmix .
• Transfer the mixture into the prepared pan or shape into a loaf.
• Bake 40 minutes. While it bakes, in a small bowl, whisk together the glaze: ketchup, brown sugar, and Worcestershire sauce.
• Carefully remove the meatloaf from the oven. Brush the glaze evenly on top. Bake an addition 10-15 minutes or until the internal temperature reaches 160°F.
• Rest for about 10 minutes before slicing. Garnish with additional toppings as desired. 

Video

Notes

Tips

• Don’t over-work the beef mixture. You want to make sure that you mix until the ingredients are just combined or the meatloaf will be tough.
• Swap the beef for another protein. Ground chicken also works well in this case, or ground turkey that isn’t too lean and has some fat in it.
• Allow the meatloaf to rest before slicing and serving. This is so important to help the juices settle for a tender bite that doesn’t fall apart.
• You’ll know when the meatloaf is done cooking when a meat thermometer reaches 160ºF. It’s that simple. Just look for the right temperature and you’ll know it’s cooked through perfectly.
• Use any leftovers to make a meatloaf sandwich the next day. It’s truly the best, layer between white bread with slices of cheese, delish!
• Homemade stove top stuffing. Combine 6 cups toasted bread cubes, 1 tablespoon parsley flakes, 3 chicken bouillon cubes or 1 tablespoon salt free chicken bouillon powder, 1/4 cup dried onion flakes, 1/4 cup dried celery flakes, 1 teaspoon thyme, 1 teaspoon sage, 1/2 teaspoon black pepper, and 1/2 teaspoon salt.

Storage

Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven until warmed through.

Freezing this Stovetop Stuffing Meatloaf also works nicely. Be sure to let the meatloaf cool completely, then slice into 1-inch-thick slices to wrap individually in plastic wrap. Freeze for up to 2 months. The slices make it so quick to reheat for a single serving on a busy weeknight.

Nutrition

Calories: 269kcal | Carbohydrates: 27g | Protein: 24g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 85mg | Sodium: 1124mg | Potassium: 567mg | Fiber: 1g | Sugar: 19g | Vitamin A: 403IU | Vitamin C: 2mg | Calcium: 56mg | Iron: 3mg

The post Stovetop Stuffing Meatloaf appeared first on Dinner in 321.

If you know anything about me, I love to throw a tailgate or football party and these Philly Cheesesteak Sliders are always one of my most requested recipes by family and friends. With a base of Hawaiian rolls, they are layered with shaved beef, lots of cheese, bell pepper, and onion. Baked until golden brown, they are cheesy and easy to serve to a crowd.

When it comes to prepping for a big game, I love that I can layer these sandwiches in advance and keep them in the fridge. I bake them right before guests arrive so they are hot and delicious. Serve them with Nachos Supreme or Cheesy Pull Apart Bread for a menu that is sure to impress.

Why You’ll Love this Recipe

• Affordable appetizer for any group. All of the ingredients are easy to find and won’t break the bank!
• Easy to prep in advance. Cook the filling and assemble the sandwiches for easy baking right before guests arrive.
• A winning recipe with all ages. Even picky eaters love these cheesy beef sliders!

Ingredients

Scroll Down to the Bottom of this Post for Ingredient Amounts Listed in the Printable Recipe Card 

Sauce and Topping:

• Salted butter: Buttery goodness to top the rolls.
• Garlic powder: Adds a hint of garlic in each bite.
• Onion powder: Infuses sweet onion flavor that compliments the garlic nicely.
• Worcestershire sauce: Adds a hint of umami.
• Beef broth: Classic to any Philly Cheesesteak for rich flavor.

Sliders:

• King’s Hawaiian Rolls: The base of these sliders that holds them together.
• Shaved beef deli meat: Make sure it’s as thin as possible!
• Olive oil or butter: Adds rich goodness.
• Green bell pepper: Gives a fresh crunch!
• Diced onion: A classic combo for a Philly cheesesteak.
• Provolone cheese: Melty goodness for the sliders.
• Sesame seeds: Adds a crunch on top and nutty flavor.

Tools You’ll Need

• 13”x9” Baking Dish
• Measuring Cups and Spoons
• Mixing Bowl
• Bread Knife
• Medium Skillet
• Cutting Board
• Chef’s Knife

How to make Philly Cheesesteak Sliders

1. Preheat oven to 350°F. Lightly grease a 13×9-inch baking dish.
2. For the butter sauce, in a small bowl, mix melted butter, garlic powder, onion powder, and Worcestershire sauce.

3. Transfer 2 tablespoons of the butter sauce mixture to a separate small bowl and whisk with beef broth. Set both mixtures aside.
4. Heat 1 tablespoon oil or butter in a large skillet over medium heat. Add onion and bell pepper. Cook 6–8 minutes until very soft and lightly caramelized. Season with salt and pepper.

5. Pour the beef broth mixture into the skillet. Bring a boil. Add the shaved beef. Cook just 1 minute, breaking it up with a spatula until heated. Season with salt and pepper.

6. Slice rolls in half horizontally (keep connected). Place bottom half in the prepared baking dish. Layer: half the provolone, the beef and veggie mixture, the remaining provolone, and top buns.

7. Brush the butter mixture on top. Sprinkle with sesame seeds.

8. Cover loosely with foil and bake 15 minutes. Uncover and bake another 5–8 minutes or until tops are golden and cheese is fully melted.
9. Let rest 5 minutes, then slice and serve warm.

Expert Tips

• Ask for extra thin shaved beef at the store. This is key to a classic Philly Cheesesteak. I like to moisten the beef with some broth in a skillet for extra rich flavor.
• Cover with foil the first half of baking then uncover. This helps the cheese to melt evenly and then by uncovering you can also toast the buns perfectly!
• Make sure you keep the Hawaiian rolls connected when slicing. That’s the key to these sliders, you want to make sure the rolls stay intact to hold all of the fillings!
• Make the peppers and onions in advance for meal prep. You can easily saute those earlier and also make the beef too. Assemble the sandwich and hold in the fridge until you are ready to serve!

Storage

Store any leftovers in an airtight container in the fridge for up to 2 days. Reheat in the oven for a few minutes until warmed through.

These Philly Cheesesteak Sliders on Hawaiian rolls don’t freeze well. We recommend enjoying them fresh for the best flavors and textures.

Frequently Asked Questions

More Easy Appetizer Recipes

• Million Dollar Dip
• Cheesy Pull-Apart Bread
• Boursin Stuffed Mushrooms
• Chile con Queso

Print

Philly Cheesesteak Sliders

These Philly Cheesesteak Sliders are so easy to make with a prep time of just 10 minutes! The ultimate game day or party appetizer or snack with the same flavors of the classic sandwich.

Course Appetizer, Main Course

Cuisine American

Keyword beef, finger food, party, party food

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 12 servings

Calories 283kcal

Ingredients

Sauce and Topping

• 6 tablespoons salted butter
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon Worcestershire sauce
• 1/2 cup beef broth

Sliders

• 12 ounce package King's Hawaiian Rolls
• 1 pounds shaved beef deli meat
• 1 tablespoon olive oil or butter
• 1 medium green bell pepper diced
• 1 cup diced onion
• 12 slices provolone cheese
• 1 tablespoon sesame seeds

Instructions

• Preheat oven to 350°F. Lightly grease a 13×9-inch baking dish.
• For the butter sauce, in a small bowl, mix melted butter, garlic powder, onion powder, and Worcestershire sauce.
• Transfer 2 tablespoons of the butter sauce mixture to a separate small bowl and whisk with beef broth. Set both mixtures aside.
• Heat 1 tablespoon oil or butter in a large skillet over medium heat. Add onion and bell pepper. Cook 6–8 minutes until very soft and lightly caramelized. Season with salt and pepper.
• Pour the beef broth mixture into the skillet. Bring a boil. Add the shaved beef. Cook just 1 minute, breaking it up with a spatula until heated. Season with salt and pepper.
• Slice rolls in half horizontally (keep connected). Place bottom half in the prepared baking dish. Layer: half the provolone, the beef and veggie mixture, the remaining provolone, and top buns.
• Brush the butter mixture on top. Sprinkle with sesame seeds.
• Cover loosely with foil and bake 15 minutes. Uncover and bake another 5–8 minutes or until tops are golden and cheese is fully melted.
• Let rest 5 minutes, then slice and serve warm.

Video

Notes

Storage: 

Store any leftovers in an airtight container in the fridge for up to 2 days. Reheat in the oven for a few minutes until warmed through.

These Philly Cheesesteak Sliders on Hawaiian rolls don’t freeze well. We recommend enjoying them fresh for the best flavors and textures.

Expert Tips: 

• Ask for extra thin shaved beef at the store. This is key to a classic Philly Cheesesteak. I like to moisten the beef with some broth in a skillet for extra rich flavor.
• Cover with foil the first half of baking then uncover. This helps the cheese to melt evenly and then by uncovering you can also toast the buns perfectly!
• Make sure you keep the Hawaiian rolls connected when slicing. That’s the key to these sliders, you want to make sure the rolls stay intact to hold all of the fillings!
• Make the peppers and onions in advance for meal prep. You can easily saute those earlier and also make the beef too. Assemble the sandwich and hold in the fridge until you are ready to serve!

Nutrition

Calories: 283kcal | Carbohydrates: 17g | Protein: 20g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 71mg | Sodium: 1151mg | Potassium: 226mg | Fiber: 0.4g | Sugar: 5g | Vitamin A: 381IU | Vitamin C: 34mg | Calcium: 291mg | Iron: 1mg

The post Philly Cheesesteak Sliders appeared first on Dinner in 321.

We are big fans of Taco Bell at our house, it’s always a special treat to have it for a tailgate or a party. I always loved their Nachos Supreme, but they took it off the menu a few years ago. But not to fear, I tested and perfected this Copycat Taco Bell Nachos Supreme recipe and have served it over and over.

If I’m making these nachos for a party, I love to set them up like a bar so everyone can build their own plate. The classic Taco Bell version has ground beef, refried beans, cheese sauce, sour cream, tomatoes, and green onions. Serve alongside my Creamy Jalapeno Dip or Queso Chicken and Rice for the best party menu.

Why You’ll Love this Recipe

• A crowd-pleaser as an appetizer or main course. Serve this at any party or even for a weeknight meal, it will be gone in seconds.
• Better than Taco Bell and made at home! Since you can no longer order these nachos on the menu, now you can easily make them in your own kitchen – and they only take 15 minutes to prep too.
• Customize the nachos to your liking. Make a nachos bar and everyone will be happy!

Laura Ashley’s Tip: The key to making the ground beef mixture tender and almost sauce-like just like Taco Bell is by adding water!

Ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

• Ground beef: Protein for the classic nachos supreme.
• Packet taco seasoning: Seasons the beef perfectly, use your favorite brand.
• Restaurant-style tortillas chips: We like them on the thinner side for these nachos.
• Refried Beans: Adds texture, protein, and that classic flavor we love with nachos.
• Nacho cheese: You can easily buy jarred if you are in a pinch for time. I also give my homemade cheese sauce recipe below to make it from scratch.
• Sour cream: Creamy and tangy in every bite.
• Diced tomatoes: Fresh tomato flavor to compliment the rich beef and creamy cheese.
• Green onions: Adds pop of light and fresh onion flavor plus nice color.

Tools You’ll Need

• Medium Skillet
• Meat Chopper

How to Make Taco Bell Nachos Supreme

1. Cook and crumble the ground beef in a skillet over medium heat until browned and cooked through. Drain excess grease.

2. Add taco seasoning and water. Simmer for 5 minutes until thick and saucy. Keep warm.

3. Warm refried beans in a small saucepan or microwave until smooth and spreadable.
4. Arrange tortilla chips in an even layer on a large plate or shallow bowl. Spoon small amounts of warm refried beans over the chips. Add seasoned ground beef evenly across the top.
5. Drizzle warm nacho cheese sauce over the beef and beans.

6. Add a dollop of sour cream. Sprinkle with diced tomatoes. Finish with green onions.

Expert Tips

• Cook the ground beef on the stovetop and drain of excess fat. This helps your nachos not be greasy before you serve them.
• If your cheese sauce is too thick, simply thin with a tablespoon at a time of warm milk until the desired consistency.
• Swap the ground beef for another protein. You could use ground chicken, turkey, even pulled pork or pulled beef leftover from a weeknight dinner.
• Homemade taco seasoning. A packet of taco seasoning works great, but if you prefer a homemade version, simply mix together these ingredients and adjust to your preference: 1 tbsp chili powder, ½ tbsp ground cumin, ½ tsp onion powder, ¼ tsp garlic powder, ¼ tsp red pepper flakes, ½ tsp oregano, ½ tsp salt, ½ tsp black pepper. 
• If you prefer a homemade nacho cheese sauce, you’ll need 2 tablespoons unsalted butter, 2 tablespoons all-purpose flour, 1 cup whole milk, 1½ cups shredded American cheese or Velveeta, ¼ tsp salt, ⅛ tsp paprika, ⅛ tsp chili powder, Pinch of cayenne pepper, and 1–2 tbsp pickled jalapeño juice.
  • Melt butter in a saucepan over medium heat. Whisk in flour and cook 1 minute until smooth. Slowly whisk in milk. Cook, whisking constantly, until slightly thickened (2–3 minutes). Reduce heat to low. Add cheese a handful at a time, whisking until fully melted and smooth. Stir in salt, paprika, chili powder, cayenne, and jalapeño juice. Adjust seasoning to taste.

Variations

There are so many options when it comes to topping these nachos, here are some other things I love:

• Cilantro
• Pickled jalapenos
• Fire roasted corn
• Hot sauce
• Black beans as a substitute for refried
• Olives
• Serve with lime wedges

Storage

These nachos supreme are best enjoyed right away to make sure the beef, cheese, and beans stay hot and the chips crisp.

If you do have leftovers, try and store them in separate containers then reheat and build the nachos again before enjoying.

For a party, make the meat mixture and transfer to a slow cooker on warm heat. Alongside chips and toppings, your guests will be so happy! You can also make the meat ahead of time and reheat in the slow cooker. Add a splash of water if needed.

Frequently Asked Questions

More Easy Mexican-Inspired Recipes

• Chicken Fajita Casserole
• Taco Stuffed Peppers
• Chile con Queso Recipe
• Frito Chili Pie

Print

Nachos Supreme Taco Bell Copycat 

This Nachos Supreme Recipe is a Taco Bell copycat of their famous nachos that are a fan favorite. With less than 10 ingredients, you can easily make these ground beef nachos right at home. I even give you instructions for how to make the cheese sauce from scratch!

Course Appetizer

Cuisine American, Mexican

Keyword party, party food

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 4 servings

Calories 500kcal

Ingredients

• 1 pound ground beef
• 1 ounce packet taco seasoning
• 2/3 cup water
• 26-32 restaurant-style tortillas chips
• 1/2-1/3 cup refried beans
• 1 1/2 cups nacho cheese or queso cheese dip jarred or homemade
• 1/2 cup sour cream
• 1/2 cup diced tomatoes
• 2 tablespoons green onions

Instructions

• Cook and crumble the ground beef in a skillet over medium heat until browned and cooked through. Drain excess grease.
• Add taco seasoning and water. Simmer for 5 minutes until thick and saucy. Keep warm.
• Warm refried beans in a small saucepan or microwave until smooth and spreadable.
• Arrange tortilla chips in an even layer on a large plate or shallow bowl. Spoon small amounts of warm refried beans over the chips. Add seasoned ground beef evenly across the top.
• Drizzle warm nacho cheese sauce over the beef and beans.
• Add a dollop of sour cream. Sprinkle with diced tomatoes. Finish with green onions.

Video

Notes

Expert Tips

• Cook the ground beef on the stovetop and drain of excess fat. This helps your nachos not be greasy before you serve them.
• If your cheese sauce is too thick, simply thin with a tablespoon at a time of warm milk until the desired consistency.
• Swap the ground beef for another protein. You could use ground chicken, turkey, even pulled pork or pulled beef leftover from a weeknight dinner.
• Homemade taco seasoning. A packet of taco seasoning works great, but if you prefer a homemade version, simply mix together these ingredients and adjust to your preference: 1 tbsp chili powder, ½ tbsp ground cumin, ½ tsp onion powder, ¼ tsp garlic powder, ¼ tsp red pepper flakes, ½ tsp oregano, ½ tsp salt, ½ tsp black pepper. 

Homemade Nacho Cheese. 

• If you prefer a homemade nacho cheese sauce, you’ll need 2 tablespoons unsalted butter, 2 tablespoons all-purpose flour, 1 cup whole milk, 1½ cups shredded American cheese or Velveeta, ¼ tsp salt, ⅛ tsp paprika, ⅛ tsp chili powder, Pinch of cayenne pepper, and 1–2 tbsp pickled jalapeño juice.
• Melt butter in a saucepan over medium heat. Whisk in flour and cook 1 minute until smooth. Slowly whisk in milk. Cook, whisking constantly, until slightly thickened (2–3 minutes). Reduce heat to low. Add cheese a handful at a time, whisking until fully melted and smooth. Stir in salt, paprika, chili powder, cayenne, and jalapeño juice. Adjust seasoning to taste.

Nutrition

Calories: 500kcal | Carbohydrates: 30g | Protein: 31g | Fat: 29g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 88mg | Sodium: 1641mg | Potassium: 553mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1325IU | Vitamin C: 7mg | Calcium: 157mg | Iron: 4mg

The post Nachos Supreme Recipe (Taco Bell Copycat) appeared first on Dinner in 321.

Having lived in Houston, Texas for many years, I love Mexican and Mexican-inspired recipes. They are full of so much flavor. This Taco Pie is a meal I had a couple of years ago at a friend’s house in Houston. I loved it so much, I’ve been making my own version ever since.

It’s quick to assemble using a store-bought pie crust and a single skillet, keeping this meal about 45 minutes to make from start to finish. Plus, I usually customize it with whatever salsa and spices that I already have on hand. I’ve brought it to countless potlucks and family gatherings and it’s always a winner along with my Taco Pasta and Taco Cups.

Why You’ll Love this Recipe

• Affordable ingredients with lots of flavor. Use your favorite Mexican ingredients here. It’s a recipe that uses so many pantry staples that you already have at home.
• Easy to serve a crowd. This is a recipe that everyone will love. It’s perfect for tailgates, potlucks, or just a regular weeknight dinner.
• Quick to assemble in 15 minutes. It’s a meal that takes barely any time at all to prep before the oven does the rest of the cooking for you.

Laura Ashley’s Tip: My family loves when I set out a taco pie toppings bar just like regular taco night so they can customize every slice.

Ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

• Deep-dish pie crust: Make sure this is the unbaked kind. It’s the store-bought solution to make this taco pie extra easy.
• Refried beans: Adds a rich and creamy base.
• Ground beef: Our favorite protein for this recipe. You could also use ground chicken or ground turkey for a lighter option.
• Taco seasoning: Seasons the meat with our favorite taco flavors. You can also use my homemade version noted under substations.
• Dried minced onion: You can also use 1/4 cup finely diced yellow onion if you prefer.
• Chunky salsa: Another one of our secret ingredients that adds so much bright tomato flavor and spice.
• Shredded cheddar cheese: Gooey and cheesy with every bite.
• Crushed tortilla chips or corn chips: Adds nice crunch on top.
• Garnish options: We love to finish the pie with fresh cilantro, shredded lettuce, chopped tomatoes, sliced jalapeño, sour cream, and hot sauce.

Tools You’ll Need

• Medium Skillet
• Meat Chopper
• Measuring Cups and Spoons

How to Make taco pie

1. Preheat oven to 375°F.
2. Place the unbaked pie crust in a pie dish if it’s not already in one. Poke the bottom with a fork a few times.

3. In a large skillet, brown the ground beef over medium heat. Drain excess grease.
4. Stir in taco seasoning, dried minced onion, water and salsa. Simmer 2–3 minutes until thickened.

5. Remove from heat and fold in 1/2 of the cheese.

6. Spread the refried beans in a single layer in the bottom of the pie crust.

7. Top with the cooked beef mixture followed by crushed tortilla chips or Fritos, and remaining cheese.

8. Bake for 25–30 minutes, until the crust is golden and the filling is bubbly. Rest for 10 minutes before serving.
9. Top with taco garnishes if desired.

Expert Tips

• Use a store-bought deep dish pie crust. You want to make sure that it’s a deep dish crust so all of the fillings are layered correctly. Make sure you lightly prick it with the prongs of a fork for even baking.
• Layer the ingredients correctly in the crust. By putting the refried beans down first you create a nice base layer that holds the ground beef and tortilla chips nicely.
• Customize the taco pie with your favorite ingredients. Use your favorite salsa, taco seasoning, and cheese. It’s also excellent with guacamole, cilantro, fresh jalapeños, sour cream, green onion, and a queso drizzle!
• Grate the cheese from scratch. We definitely recommend grating from the block if you have a couple of minutes to spare. This will help the cheese to melt more evenly.
• Homemade taco seasoning. A packet of taco seasoning works great, but if you prefer a homemade version, simply mix together these ingredients and adjust to your preference: 1 tbsp chili powder, ½ tbsp ground cumin, ½ tsp onion powder, ¼ tsp garlic powder, ¼ tsp red pepper flakes, ½ tsp oregano, ½ tsp salt, ½ tsp black pepper. 

Storage

Store any leftovers wrapped in plastic wrap or in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until warmed through.

You can also freeze the taco pie for up to 2 months. Before reheating, be sure to let it thaw overnight in the fridge.

Frequently Asked Questions

More Easy Mexican-Inspired Recipes

• Frito Taco Salad
• Slow Cooker Taco Dip
• Taco Lasagna
• Taco Fiesta Bowls

Print

Taco Pie

This Taco Pie is quick to prep in just 15 minutes and made with affordable, pantry ingredients. Layered with beans, ground beef, and cheese, every bite is full of flavor that your friends and family will love.

Course Main Course

Cuisine Mexican

Keyword beef

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 6 servings

Calories 450kcal

Ingredients

• 1 9-inch deep-dish pie crust unbaked
• 1/2 cup refried beans
• 1 pound ground beef
• 2 tablespoons taco seasoning
• 1 tablespoon dried minced onion or 1/4 cup finely diced yellow onion
• 1/2 cup water
• 1 cup chunky salsa
• 1 1/2 cups shredded cheddar cheese divided
• 1 cup crushed tortilla chips or Fritos
• Garnish options: fresh cilantro, sliced lettuce, chopped tomatoes, sliced jalapeño, sour cream, hot sauce

Instructions

• Preheat oven to 375°F.
• Place the unbaked pie crust in a pie dish if it’s not already in one. Poke the bottom with a fork a few times.
• In a large skillet, brown the ground beef over medium heat. Drain excess grease.
• Stir in taco seasoning, dried minced onion, water and salsa. Simmer 2–3 minutes until thickened.
• Remove from heat and fold in 1/2 of the cheese.
• Spread the refried beans in a single layer in the bottom of the pie crust.
• Top with the cooked beef mixture followed by crushed tortilla chips or Fritos, and remaining cheese.
• Bake for 25–30 minutes, until the crust is golden and the filling is bubbly. Rest for 10 minutes before serving.
• Top with taco garnishes if desired.

Video

Notes

Storage: 

Store any leftovers wrapped in plastic wrap or in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until warmed through.

You can also freeze the taco pie for up to 2 months. Before reheating, be sure to let it thaw overnight in the fridge.

Expert Tips

• Use a store-bought deep dish pie crust. You want to make sure that it’s a deep dish crust so all of the fillings are layered correctly.
• Pie crust prep. Make sure you lightly prick it with the prongs of a fork for even baking.
• Layer the ingredients correctly in the crust. By putting the refried beans down first you create a nice base layer that holds the ground beef and tortilla chips nicely.
• Customize the taco pie with your favorite ingredients. Use your favorite salsa, taco seasoning, and cheese. It’s also excellent with guacamole, cilantro, fresh jalapeños, sour cream, green onion, and a queso drizzle!
• Grate the cheese from scratch. We definitely recommend grating from the block if you have a couple of minutes to spare. This will help the cheese to melt more evenly.
• Homemade taco seasoning. A packet of taco seasoning works great, but if you prefer a homemade version, simply mix together these ingredients and adjust to your preference: 1 tbsp chili powder, ½ tbsp ground cumin, ½ tsp onion powder, ¼ tsp garlic powder, ¼ tsp red pepper flakes, ½ tsp oregano, ½ tsp salt, ½ tsp black pepper. 

Nutrition

Calories: 450kcal | Carbohydrates: 37g | Protein: 28g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 53mg | Sodium: 886mg | Potassium: 475mg | Fiber: 3g | Sugar: 3g | Vitamin A: 362IU | Vitamin C: 2mg | Calcium: 173mg | Iron: 3mg

The post Taco Pie appeared first on Dinner in 321.