With just a handful of simple ingredients and very little prep work, these stuffed peppers are perfect for busy weeknights while still feeling like a meal made from scratch. Whether you’re serving them for family dinner or making a batch for meal prep, they’re satisfying, cheesy, and loaded with bold Southwest-inspired flavor. Serves 6.

We adore stuffed peppers.  My classic recipe I grew up with for Stuffed Peppers is actually one of my favorite meals, and these Southwest Stuffed Peppers are tasty, too! They have a little kick, and I love the addition of beans.

Give them a try next time you need a great dinner idea; they are quick but offer a pretty presentation.  I served them with a side of sweet corn.

Southwest Stuffed Peppers with Ground Beef

If you’re looking for a fresh take on traditional stuffed peppers, this recipe is for you. The seasoned red beans and rice blend adds smoky flavor with just a little kick, while salsa, cumin, and pepper jack cheese bring everything together with classic Southwest flair. They’re easy to assemble, naturally portioned, and bake together in one dish for a simple dinner with very little cleanup.

Ingredients in Southwestern Stuffed Peppers

• Bell peppers form the edible bowl for the filling. Choose peppers that are similar in size so they cook evenly. Any color works beautifully.
• Lean ground beef creates a hearty, protein-rich filling without becoming overly greasy.
• Eggs help bind the filling together so it holds its shape after baking.
• Ben’s Original Ready Rice Red Beans & Rice adds smoky flavor, tender rice, and just enough spice to give these peppers their Southwest personality.
• Ground cumin brings warm, earthy flavor that pairs perfectly with the salsa and seasoned rice.
• Chunky salsa adds moisture, tomatoes, onions, and extra seasoning while keeping prep work to a minimum. Choose whatever spice level suits you.
• Pepper jack cheese melts into a creamy topping with just a touch of heat.
• Fresh cilantro adds bright, fresh flavor and the perfect finishing touch.

How to Make Southwest Stuffed Peppers

Preheat the oven to 350°F and lightly coat a 10×8-inch baking dish with nonstick cooking spray.

Arrange the pepper halves cut-side up in the dish.

In a large bowl, combine the ground beef, egg, ready rice, cumin, and one-third cup of the salsa. Mix just until everything is incorporated.

Divide the beef mixture evenly among the pepper halves, gently mounding the mixture. Spoon the remaining salsa over each pepper.

Cover the baking dish tightly with aluminum foil and bake for about 50 minutes, or until the peppers are tender and the beef reaches an internal temperature of 160°F.

Remove the foil and top each pepper with a slice of pepper jack cheese. Broil for 2 to 4 minutes, just until the cheese is melted and lightly browned.

Sprinkle with fresh cilantro before serving.

Storage

Store leftover stuffed peppers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or cover with foil and warm in a 350°F oven until heated through.

These peppers also freeze well. Wrap individually and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

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If you can’t wait to make this easy recipe for Southwest Stuffed Peppers, make sure you can find it! Pin it to your favorite Pinterest recipe board before you go.

Tips

• Choose sturdy peppers. Peppers with a flat bottom or ones that fit snugly together in the baking dish stay upright while baking.
• Don’t overmix the filling. Stir just until combined to keep the beef tender.
• Best Southwest Stuffed Peppers Tip: If you love a little extra Southwest flavor, stir ½ to 1 cup of sweet corn into the filling before stuffing the peppers. The sweetness balances the smoky spices beautifully and adds another layer of texture.

FAQs about this Stuffed Pepper Rice

• Do you have to cook the peppers before stuffing them? No. The peppers soften beautifully as they bake in the oven, so there’s no need to blanch or pre-cook them first. Just fill them, cover the baking dish with foil, and let the oven do the work.
• Can I make Southwest Stuffed Peppers ahead of time? Absolutely! Assemble the peppers up to 24 hours in advance, cover tightly, and refrigerate. When you’re ready to bake, remove them from the refrigerator while the oven preheats, then bake as directed.
• Can I freeze stuffed peppers? Yes! Southwest Stuffed Peppers freeze very well. Allow them to cool completely, then wrap each pepper individually and store in an airtight container or freezer bag for up to 3 months. Thaw overnight in the refrigerator before reheating.
• What color bell peppers work best? Any color bell pepper works in this recipe. Green peppers have a slightly more earthy flavor, while red, orange, and yellow peppers are sweeter. Use your favorite or whatever looks best at the grocery store.
• Can I add vegetables to the filling? Definitely! Sweet corn is one of my favorite additions because it complements the smoky flavors so well. Black beans, diced green chiles, chopped onions, or even diced zucchini are also delicious additions.
• What should I serve with stuffed peppers? These peppers are filling enough to be a meal on their own, but they’re also wonderful served with tortilla chips and salsa, Mexican rice, cilantro lime rice, a simple green salad, an ear of sweet corn, or fresh fruit.

More Stuffed Pepper Recipes To Love

As I mentioned before, stuffed peppers are one of my most favorite meals of all time. I have lots of recipes for them here on my site; you can simply search “stuffed pepper” to see them all. The classic stuffed pepper recipe is what you see pictured above. Following that same flavor profile, I have a Stuffed Pepper Skillet, Stuffed Pepper Soup, and Stuffed Pepper Meatloaf. For other fun twists, try my Philly Cheese Steak Stuffed Peppers, or these: Taco Stuffed Peppers, Buffalo Chicken Stuffed Peppers, or Chicken Parmesan Stuffed Peppers, too!

These Southwest Stuffed Peppers are a delicious twist on the classic stuffed pepper dinner with a smoky, cheesy Southwest twist. They’re easy enough for a weeknight, hearty enough to satisfy hungry appetites, and simple to customize with your favorite add-ins. Whether you serve them with a crisp salad, tortilla chips, or your favorite Mexican-inspired side dish, they’re a flavorful dinner you’ll find yourself making again and again.

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Southwest Chipotle Stuffed Peppers

These Southwest Stuffed Peppers are filled with ground beef, smoky red beans and rice, salsa, cumin, and pepper jack cheese for an easy family dinner.

Course Beef

Cuisine American

Keyword how to make stuffed peppers, Southwest Chipotle Stuffed Peppers, southwestern, stuffed peppers

Prep Time 10 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 6 servings

Calories 227kcal

Author Michaela Kenkel

Ingredients

• 3 large sweet bell peppers sliced in half horizontally, with stems and seeds removed.
• 1 pound lean ground beef
• 1 egg slightly beaten
• 1 (8.5oz) package Uncle Ben's® Ready Red Beans and Rice
• 1/2 teaspoon ground cumin
• 1 cup salsa divided
• 6 slices Pepper-jack cheese
• 1/4 cup chopped fresh cilantro

Instructions

• Preheat oven to 350 degrees.
• Spray a 10" x 8" baking dish, or deep casserole dish with cooking spray. Lay the pepper halves side by side.
• In a large bowl, combine the lean ground beef, egg, and package of Uncle Ben's® Rice, cumin, and 1/3 cup of the salsa. Mix well. Divide meat mixture evenly between the 6 peppers. Top each pepper half with the remaining salsa. Cover tightly with foil or a lid.
• Bake until the peppers are tender and the meat is cooked through, 55 to 60 minutes.) Remove foil and top each pepper with a slice of the pepper jack cheese. Turn oven to broil. Broil for 3-5 minutes or until cheese is melted and bubbly.
• Top with chopped cilantro before serving.

Video

Notes

Store leftover stuffed peppers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or cover with foil and warm in a 350°F oven until heated through.

These peppers also freeze well. Wrap individually and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

• Green bell peppers, red bell peppers, orange, or yellow bell peppers all work well.
• For even more Southwest flavor, add a can of diced green chiles or stir in sweet corn with the filling.
• Want to stretch the filling? Add up to ½ cup black beans along with the corn.
• If you prefer a milder spice, substitute Monterey Jack cheese for the pepper jack cheese.

 

Nutrition

Serving: 1serving | Calories: 227kcal | Carbohydrates: 8g | Protein: 24g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 93mg | Sodium: 475mg | Potassium: 580mg | Fiber: 3g | Sugar: 5g | Vitamin A: 3026IU | Vitamin C: 106mg | Calcium: 187mg | Iron: 3mg

This recipe was originally posted on May 29, 2015. It’s been updated to improve user experience and reshared on July 30, 2026. The recipe changed slightly due to the rice previously used no longer being available.

The post Southwest Stuffed Peppers appeared first on An Affair from the Heart.

This recipe makes 8 hearty servings and is ready in about 50 minutes total, making it perfect for busy nights, feeding a crowd, or bringing something warm and comforting to your next potluck. It’s one of those dinners that looks like you worked all day, but really didn’t.

This recipe for bubble up enchiladas has been on my site for over a decade, and today it got a glow-up! If you have never tried making an enchilada bake with refrigerated biscuits, now is the time!

Bubble Up Enchiladas Recipe

This is the kind of recipe that checks all the boxes. It’s easy filling is made with simple ingredients you probably already have on hand. The biscuit pieces bake right into the casserole, soaking up all that saucy, savory flavor while creating that signature “bubble up” texture.

It’s also incredibly family-friendly. You get all those classic enchilada flavors in a no-fuss, scoop-and-serve casserole. Plus, it’s baked and served from one dish, which means less cleanup at the end of the meal.

Ingredients in Bubble Up Enchilada Casserole

You will find the complete list of ingredients and instructions in the printable recipe card at the bottom of this post.

• Lean ground beef – This is the hearty base of the casserole and gives it that classic, savory flavor everyone loves.
• Onions – Add depth and a little sweetness as they cook down with the beef.
• Black beans – Bring extra texture, fiber, and stretch the dish to feed more people.
• Enchilada sauce – The star of the show that gives this dish its bold, rich enchilada flavor. Use a can of enchilada sauce from the store, or try my homemade recipe!
• Tomato sauce – Balances and extends the enchilada sauce while keeping everything perfectly saucy.
• Refrigerated biscuits – The “bubble up” magic. These bake into soft, fluffy bites that soak up all that flavor.
• Shredded Mexican cheese blend – Melts beautifully and ties all the flavors together with that gooey, cheesy finish.
• Red pepper flakes (optional) – Adds a little kick if you like some heat without overwhelming the dish.
• Green onions – A fresh, crisp topping that adds color and a pop of flavor right at the end.

Optional Serving Ideas: Fresh cilantro, sour cream, hot sauce, guacamole, or sliced avocado, whopped lettuce and tomato. 

How to Make Ground Beef Bubble Up Enchiladas

Preheat your oven to 350 degrees and spray a 9×13 baking dish with non-stick cooking spray.

In a skillet, brown the ground beef with the onions until fully cooked. Drain any excess grease, then stir in the black beans, enchilada sauce, and tomato sauce until everything is well combined.

Cut each biscuit into quarters.

Spread the biscuit pieces evenly in the bottom of your prepared baking dish. Sprinkle 1 cup of the shredded cheese over the biscuits.

Pour the beef mixture evenly over the top.

Bake for 30 minutes, or until the biscuits are cooked through and the casserole is hot and bubbly.

Sprinkle with the remaining cheese and return to the oven just until melted.

Let the casserole stand for about 10 minutes before serving, then top with green onions if desired.

Storage & Make Ahead

Storage: Store any leftovers covered in the refrigerator for up to 3–4 days. Reheat individual portions in the microwave, or warm the whole dish in the oven at 325 degrees until heated through.

Make Ahead: You can prepare the beef and sauce mixture ahead of time and store it in the refrigerator for up to 2 days. When ready to bake, cut the biscuits and assemble the casserole fresh so they bake up soft and fluffy.

Freezing: This casserole is best enjoyed fresh or from the refrigerator. Freezing isn’t recommended, as the biscuits can become dense and lose their texture once thawed and reheated.

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If you can’t wait to try this easy Beef Bubble Up Enchilada Casserole recipe, make sure you can find it! Pin it to your favorite Pinterest recipe board before you go!

Tips for the Best Bubble Up Enchiladas

• Cut the biscuit dough into similar-sized pieces so they bake evenly throughout the dish.
• Letting the casserole rest before serving helps everything set up and makes it easier to scoop.
• If you like a little spice, the red pepper flakes are just enough to give it a gentle heat.

FAQs about Bubble Up Enchilada Bake

• Can I make this ahead of time? You can prep the meat mixture ahead, but wait to add the biscuits until right before baking so they don’t get soggy.
• Can I make this with chicken? Yes! When I make this recipe with chicken, I keep things simple. I use rotisserie chicken and a can of green chiles in place of the ground beef, and I keep the rest the same.
• How do I store leftovers? Store covered in the refrigerator for up to 3–4 days. Reheat in the microwave or oven until warmed through.
• Can I freeze it? This casserole is best enjoyed fresh or refrigerated. The biscuits can change texture once frozen and reheated.

When to Serve Bubble Up Enchiladas

This is one of those recipes that works for just about anything. It’s perfect for busy weeknights, but also great for potlucks, game day, or anytime you need something warm and filling that everyone will love. Serve with my famous Restaurant Style Refried Beans and Cilantro Lime Rice alongside for a full meal. 

More Mexican Recipes to Love

If you really want to elevate this recipe, whip up a batch of my homemade red enchilada sauce. The flavors are so delicious, you may never buy the canned stuff again.

I have several enchilada recipes here on my site. Be sure to check out my white chicken enchiladas, easy ground beef enchiladas, five bean and cheese enchiladas, or even those brunch enchiladas made with ham! If you love the flavor of enchiladas, you can get those same tastes in my yummy enchilada soup recipe, and this green chile chicken enchilada casserole made right in your slow cooker.

I have loads of Mexican recipes to try; you can find them all here. Many use my homemade taco seasoning blend, a true pantry staple!

If you love easy casseroles that come together quickly and feed a crowd, these Bubble Up Enchiladas are going to be a go-to in your kitchen. It’s simple, satisfying, and packed with flavor in every bite.

If you make it, I’d love to hear what you think! Please leave a comment and let me know how it turned out!

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Bubble Up Enchiladas | Easy Weeknight Mexican Casserole Recipe

Ground beef, black beans, enchilada sauce, biscuits and cheese — great casserole that is super easy!

Course Casserole

Cuisine Mexican

Keyword black beans, Bubble Up Enchiladas, canned biscuits, cheese, enchilada sauce,, ground beef, refrigerated biscuits

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 8 servings

Calories 213kcal

Author Michaela Kenkel

Ingredients

• 1 1/2 pounds ground lean ground beef
• 1/4 cup chopped onions
• 1/2 cup black beans drained and rinsed
• 1 (10 ounce) can enchilada sauce (or your own homemade)
• 1 (8 ounce) can tomato sauce
• 1 16 ounce can (8 count) refrigerator biscuits
• 2 cups shredded Mexican Cheese divided
• 1-2 teaspoons red pepper flakes optional (I used one)
• Optional Serving Items: sliced green onions, black olives, cilantro, chopped tomatoes or lettuce, avocado slices or guacamole.

Instructions

• Preheat oven to 350 degrees F. spray a 9×13 baking dish with non-stick cooking spray.
• Brown the ground beef with the onions in a skillet. Drain excess grease. Add the black beans. Add the tomato and enchilada sauce. Stir to combine.
• Cut biscuits into quarters. Lay in the bottom of prepared dish. Sprinkle with 1 cup cheese.
• Pour meat mixture over biscuits.
• Bake for 30 minutes, or until biscuits are cooked through.
• Sprinkle with remaining cheese and bake until melted.
• Let stand for 10 minutes before serving, sprinkle with green onions if desired.

Video

Notes

Storage:
Store any leftovers covered in the refrigerator for up to 3–4 days. Reheat individual portions in the microwave, or warm the whole dish in the oven at 325 degrees until heated through.

Make Ahead:
You can prepare the beef and sauce mixture ahead of time and store it in the refrigerator for up to 2 days. When ready to bake, cut the biscuits and assemble the casserole fresh so they bake up soft and fluffy.

Freezing:
This casserole is best enjoyed fresh or from the refrigerator. Freezing isn’t recommended, as the biscuits can become dense and lose their texture once thawed and reheated.

Nutrition

Serving: 1serving | Calories: 213kcal | Carbohydrates: 4g | Protein: 26g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 70mg | Sodium: 281mg | Potassium: 371mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 240IU | Vitamin C: 0.4mg | Calcium: 335mg | Iron: 2mg

This recipe has been on my website since November 8, 2015. It has been updated to improve user experience and reshared on April 27, 2026.

The post Bubble Up Enchiladas appeared first on An Affair from the Heart.

This Cilantro Lime Rice is light, fluffy, and packed with bright lime flavor and fresh herbs. It has only 3 ingredients and comes together in just 5 minutes using prepared rice and makes enough to serve about 8 people, which means it’s perfect for family dinners, meal prep, or your next taco night.

It’s simple, dependable, and one of those side dishes that quietly steal the show.

Have you ever had that bright, fresh cilantro lime rice at your favorite Mexican restaurant and thought, why can’t I make this at home? The answer is yes.

This Cilantro Lime Rice is light, fluffy, and packed with fresh flavor from lime and herbs. It comes together in just minutes using already prepared rice, making it one of those easy side dishes you’ll find yourself making again and again.

It’s the perfect addition to taco night, burrito bowls, grilled chicken, or even seafood. Honestly, once you try it, plain rice just won’t cut it anymore.

Easy Cilantro Lime Rice Recipe

This is one of those recipes that proves simple really is better. With just a handful of ingredients, you get a side dish that tastes fresh, vibrant, and anything but boring. It’s quick enough for busy weeknights, but flavorful enough to serve when you’ve got company coming over. And because it starts with cooked rice, it’s a great way to use leftovers and turn them into something special.

Many people know and love Chipotle cilantro lime rice, and this recipe gives you that same fresh, bright flavor right at home. It’s a simplified version that keeps things easy while still delivering that signature taste you’re craving.

Is This Like Chipotle’s Cilantro Lime Rice?

If you’re here because you love Chipotle’s cilantro lime rice, you’re in the right place.

This recipe has that same light, fluffy texture and fresh lime flavor, but with a simpler ingredient list you can throw together in minutes.

Chipotle’s version includes a few additional ingredients like bay leaf (used while cooking the rice) and a bit of oil, such as rice bran oil or olive oil. This recipe skips those extras and focuses on the fresh lime and cilantro for a clean, bright flavor that pairs with just about anything.

Want to make it more like Chipotle cilantro lime rice? Cook your rice with a bay leaf and stir in a small drizzle of olive oil before adding the lime and cilantro.

Ingredients for Cilantro Lime Rice

You will find the complete ingredients and instructions in the printable recipe card at the bottom of this post.

• Prepared long-grain rice – The base of the recipe. Fluffy, neutral rice soaks up all of that citrusy flavor. You can use freshly made or leftover rice. Long grain, brown rice, Basmati, or Jasmine rice will all work. 
• Lime zest – This is where a lot of the bright, fresh flavor comes from. Don’t skip it.
• Lime juice – Adds that tangy kick that makes this rice so addictive. Fresh lime juice is best.
• Fresh cilantro – Brings a fresh, herby flavor that pairs perfectly with the lime. If you’re not a cilantro fan, parsley can work in a pinch, but it will change the flavor.

How to Make Cilantro Lime Rice

This lime cilantro rice recipe has been on my website for almost a decade, and one we make on repeat. It’s so easy to make!

Start with your warm, prepared rice and place it in a large bowl.

Sprinkle the lime zest evenly over the top, then squeeze in the fresh lime juice.

Add the chopped cilantro and gently stir everything together until the rice is evenly coated and fluffy.

Serve immediately while warm.

Storage & Make Ahead

Store leftovers in an airtight container in the refrigerator for up to 3 days.

To reheat, warm gently in the microwave or on the stovetop with a splash of water to bring back the moisture.

You can also make the rice ahead of time and stir in the lime and cilantro just before serving for the freshest flavor.

Love it? Pin it!

If you can’t wait to make this recipe for Cilantro Lime Rice, make sure you can find it. Pin it to your favorite Pinterest recipe board before you go. 

Tips for the Best Cilantro and Lime Rice

• Use fresh lime juice and zest for the best flavor
• Stir gently so the rice stays fluffy and doesn’t get mushy
• Taste and adjust. Add a little more lime juice if you like it extra tangy
• This works great with leftover rice, making it perfect for meal prep

When to Serve Cilantro Lime Rice

This rice is incredibly versatile and pairs well with so many dishes, and of course, makes the perfect side dish to any Mexican meal. Try it with:

• Tacos or fajitas
• Burrito bowls or Rice Bowl recipes like this Salmon Rice Bowl or these Chicken Rice Bowls
• Grilled chicken, pork or steak
• Shrimp or fish
• Any Mexican-inspired dishes

It’s also delicious as a base for a simple bowl with beans, avocado, and your favorite toppings.

More Easy Rice Recipes to love 

We eat rice in one way shape or form at least 3 times per week. I have lots of Rice Recipes here on my website. I love this Jamaican Sweet Coconut Rice, pictured above, so delicious with spicy foods! Some other favorites of mine are this Cheesy Vegetable Rice Bake, Rice Pilaf with Dried Cranberries and Almonds, my Mom’s Broccoli, Rice and Cheese Casserole, this Basil Garlic Fried Rice, Five Bean Ham & Rice Salad, Ginger Basil Fried Rice and of course, this traditional Fried Rice recipe that I make all of the time!

This Cilantro Lime Rice is one of those recipes you’ll find yourself coming back to again and again. It’s easy, it’s fresh, and it makes even the simplest meal feel a little more special.

Whether you’re building burrito bowls, serving tacos, or just looking to upgrade plain rice, this is a quick win that always delivers. Keep it in your back pocket, you’re going to use it more than you think.

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Cilantro Lime Rice

This Cilantro Lime Rice has just three ingredients and is a perfect accompaniment to any dish, but especially love it with Mexican and Seafood dishes!

Course Rice

Cuisine American

Keyword cilantro, Cilantro Lime Rice, lime, rice

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 8 servings

Calories 338kcal

Author Michaela Kenkel

Ingredients

• 4 cups prepared long grain rice
• zest of one lime
• juice of 1/2 of lime
• 1/2 cup chopped cilantro or more or less to taste

Instructions

• Squeeze lime juice and sprinkle lime zest over prepared rice. Stir in cilantro. Serve warm.

Video

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days.

To reheat, warm gently in the microwave or on the stovetop with a splash of water to bring back the moisture.

You can also make the rice ahead of time and stir in the lime and cilantro just before serving for the freshest flavor.

Nutrition

Serving: 1serving | Calories: 338kcal | Carbohydrates: 74g | Protein: 7g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Sodium: 5mg | Potassium: 112mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 67IU | Vitamin C: 0.3mg | Calcium: 27mg | Iron: 1mg

This post was originally shared as a partnership with Sweet Earth Burritos on January 13, 2017. It has been updated to improve user experience and reshared on April 22, 2026.

The post Cilantro Lime Rice appeared first on An Affair from the Heart.

This recipe makes enough for a group and comes together in about 5 minutes, which makes it one of those go-to drinks you’ll come back to again and again.

Want to make just one? I’ve got you covered with a single-serve option below, too.

Happy hour never tasted so good! If you are a fan of margaritas, especially strawberry margaritas, you are sure to love this Sauza Strawberry Margarita recipe! It’s our go-to sitting poolside in the summer, not only because of how tasty it is, but also because we love the convenience of the large-batch pitcher recipe. The margaritas and the fun keep flowing without interruption. (in moderation, of course) This particular margarita is a rocks recipe, but you could blend it and have a frozen strawberry margarita recipe just as easily. Where traditional margaritas have that salted rim, I prefer my strawberry margarita glass to have a sugared rim. I like to use the crystal sugar, it looks so pretty! 

These recipes have been on my website since, 2016, and they are my go-to. The best strawberry margarita recipe in my opinion! 

Strawberry Margarita Recipe

This is one of those recipes people ask for after the first sip. It’s quick, consistent, and has that perfect balance of sweet strawberry flavor with just enough citrus to be refreshing. You don’t need fresh berries or a blender, which means you can whip it up anytime with simple ingredients you might already have on hand. It’s easy to make ahead, easy to serve, and always a hit.

Ingredients for Strawberry Margaritas

You will find the complete measurements and instructions at the bottom of this post in the printable recipe card. 

• Sauza Signature Blue Silver Tequila – A clean, smooth tequila that lets the strawberry flavor shine without overpowering the drink. Silver tequila keeps everything light and crisp.
• Triple Sec Liqueur – Adds that classic citrusy orange flavor that every good margarita needs. It balances the sweetness and ties everything together.
• Strawberry Pucker Schnapps – This is where that bold strawberry flavor comes from. It gives the drink its signature sweetness and vibrant color without needing fresh fruit.
• Sour Mix – Brings the sweet and tangy balance that makes margaritas so refreshing. You can use store-bought or homemade if you prefer.
• Strawberries and Limes – fresh strawberries and limes are perfect for garnish and adding a colorful touch when serving.
• Sugar (optional) – For rimming the glasses adds a little extra sweetness with each sip.

How to Make a Strawberry Margarita by the Pitcher

These margaritas are so easy to make, and you will be sipping in no time!

Fill a large pitcher with ice. Add the tequila, triple sec, strawberry schnapps, and sour mix. Stir well to combine.

Run a lime slice along the top of the glass and rim the glass in sugar.

Pour margarita into prepared glasses and garnish with strawberries and a lime wedge.

Serve immediately and enjoy!

How to Make One Strawberry Margarita

If you’re not making a full pitcher, you can easily mix up a single strawberry margarita using the same ingredients. Add everything to a shaker with ice, shake well, and pour into a prepared glass. Garnish with a strawberry and lime if desired. You will find the exact measurements for making one single margarita in the notes of the recipe card below.

Storage

Store any leftover margarita mixture (without ice) in the refrigerator for up to 2 days. Give it a quick stir or use a cocktail shaker to mix it before pouring it over ice and serving again.

Love it? Pin it!

If you can’t wait to try this recipe for Strawberry Margaritas, make sure you can find it! Pin it to your favorite Pinterest recipe board before you go!

Tips for the Best Strawberry Margaritas

• Chill your ingredients ahead of time so your drinks stay cold without getting watered down.
• Taste and adjust if needed. If you like it a little less sweet, add a splash of fresh lime juice.
• Serve in sugar-rimmed glasses for a classic margarita feel.
• Use fresh garnishes to make it feel extra special without extra work.

How to Customize Your Strawberry Margarita Drink Recipe

• Make it frozen: Blend the mixture with ice or frozen strawberries for a slushy-style frozen strawberry margarita. Using frozen fresh strawberries adds flavor and doesn’t water them down as ice would. 
• Use fresh ingredients: Swap sour mix for fresh lime juice and simple syrup for a more homemade flavor.
• Lighten it up: Add a splash of club soda for a slightly lighter, bubbly version.
• Make it stronger or milder: Adjust the tequila to your preference depending on your crowd.

FAQs 

• Can I make strawberry margaritas ahead of time? Yes! Mix everything and store it in the refrigerator. Add ice just before serving so it doesn’t get diluted.
• Can I make this into a frozen strawberry margarita? Absolutely. Just blend the mixture with ice or frozen strawberries until smooth.
• What tequila is best for strawberry margaritas? A silver tequila like Sauza works great because it has a clean, smooth flavor that doesn’t overpower the strawberries.

More Margarita Recipes to Love

I have a wide assortment of margarita recipes on my website. Some of my favorites are the Blueberry Margaritas pictured above, Frozen Pineapple Margaritas, Apple Cider Margaritas, and of course, this classic: Copycat El Bee’s Margarita recipe.

If you can’t get enough, try my Margarita Fruit Salad recipe and this Margarita Dip with Salted pretzels at your next gathering!

If you’re craving an easy strawberry margarita that you can make in minutes and serve to a crowd, this pitcher recipe is one you’ll want to keep on repeat. It’s simple, reliable, and always delivers that perfect sweet and citrusy balance that makes margaritas so hard to resist.

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Strawberry Margaritas (Sauza Strawberry Margarita Recipe)

Perfectly sweet Sauza Strawberry Margaritas — made by the pitcher, perfect for poolside sipping.

Course Cocktails

Cuisine Mexican

Keyword Pitcher Straberry Margarita Recipe, Rocks Strawberry margarita recipe, Sauza Silver Tequila, Sauza Strawberry Margarita Recipe, Strawberry Margaritas, Strawberry Pucker

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 8 servings

Calories 273kcal

Author Michaela Kenkel

Ingredients

• 1 1/2 cups Sauza Signature Blue Silver Tequila
• 1/2 cup Triple Sec Liqueur
• 1 cup Strawberry Pucker Schnapps
• 3 cups sour mix
• Sliced fresh strawberries and limes for garnishing
• Crystal Sugar for the rim optional

Instructions

• Fill a Pitcher with ice.
• Add the sour mix, tequila, triple sec, and strawberry Pucker Schnapps to the pitcher.
• Stir.
• Run a lime wedge along the top of each glass, rim in crystal sugar. Add ice to each glass.
• Pour margarita over the prepared, iced glasses and enjoy!

Video

Notes

How to Make One Strawberry Margarita

If you’re not making a full pitcher, you can easily mix up a single strawberry margarita using the same ingredients.

• 2 ounces Sauza Silver Tequila
• ¾ ounce Triple Sec
• 1½ ounces Strawberry Pucker Schnapps
• 3–4 ounces sour mix

Add everything to a shaker with ice, shake well, and pour into a prepared glass. Garnish with a strawberry and lime if desired.

Store any leftover margarita mixture (without ice) in the refrigerator for up to 2 days. Give it a quick stir before serving again.

Recipe from Sauza Tequila

Nutrition

Serving: 1serving | Calories: 273kcal | Carbohydrates: 24g | Protein: 0.01g | Fat: 0.04g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.004g | Sodium: 4mg | Potassium: 14mg | Sugar: 24g | Vitamin C: 3mg | Calcium: 2mg | Iron: 0.01mg

This recipe was originally posted on June 10, 2026. It has been updated to improve user experience and reshared on April 16, 2026.

The post Strawberry Margaritas appeared first on An Affair from the Heart.

If you’ve been around here for any amount of time, you already know I have a soft spot for copycat recipes. There’s just something so satisfying about recreating your favorite restaurant flavors right at home… no drive-thru required.

Some of my most popular recipes are my homemade versions of the classic Big Mac, McDonald’s Filet-O-Fish, and that famous tartar sauce. And if you’ve tried my Big Mac Salad recipe, you already know how much I love turning those iconic flavors into something a little more everyday-friendly.

This Big Mac Pasta Salad might be my new favorite way to do just that. The Big Mac meets pasta salad in the best possible way.

It has everything you love about a Big Mac… seasoned beef, cheddar cheese, pickles, crisp lettuce, and that creamy, tangy “special sauce”… all tossed together with tender pasta for a hearty, crowd-pleasing dish.

And the best part? You know exactly what’s going into it. No mystery ingredients, just real, simple food you can feel good about serving.

Big Mac Pasta Salad Recipe

This is one of those recipes that people don’t expect… and then can’t stop eating. It hits all of those familiar flavors in a way that feels fun, filling, and perfect for sharing.

It’s easy to make, feeds a crowd, and works just as well for a weeknight dinner main dish as it does sitting out at a potluck or cookout. The combination of creamy dressing, savory beef, and crunchy mix-ins makes every bite a little different.

And if you’re already a fan of Big Mac flavors, this pasta salad version is a must-make.

Ingredients in Big Mac Pasta Salad

You will find the complete ingredients and instructions in the printable recipe card at the bottom of this post. 

For the Pasta Salad:

• Rotini pasta – Holds onto that creamy Big Mac sauce and all of the toppings
• Lean Ground beef – Cooked and seasoned, this brings that classic burger flavor
• Shredded cheddar cheese – For that signature cheeseburger taste
• Dill pickles – Chopped for that tangy crunch Big Macs are known for
• Shredded lettuce – Adds freshness and texture
• Fried onions – A little crunch and extra flavor in every bite, or use small diced white onions

For the Big Mac Sauce:

• Mayonnaise – Creamy base for the dressing
• Ketchup – Adds a touch of sweetness
• Mustard – Brings that classic tang
• Sweet relish – Key to that “special sauce” flavor
• White vinegar – Brightens everything up. I love to swap the vinegar for dill pickle juice sometimes
• Minced onions – Boosts that signature taste
• Garlic powder & paprika – Adds depth and warmth (omitting this is fine, it will give more of that true Big Mac Sauce flavor without it, but it is a nice touch)
• Salt & pepper – To bring it all together

Optional fresh toppings: Diced fresh tomato, toasted sesame seeds

How to Make Big Mac Pasta Salad

Once your pasta is made and your ground beef is browned, this pasta salad is ready in no time!

In a large mixing bowl, combine the cooked pasta, ground beef, shredded cheese, dill pickles, shredded lettuce, and fried onions. Toss until evenly combined.

In a separate bowl, whisk together the mayonnaise, ketchup, mustard, sweet relish, vinegar, minced onion, garlic powder, paprika, salt, and pepper until smooth.

Pour the Big Mac sauce over the pasta mixture and stir until everything is well coated.

Transfer to a serving dish and serve.

Storage & Make Ahead

Store leftovers in an airtight container in the refrigerator for up to 3 days. If making ahead, keep the lettuce separate and mix it in just before serving to keep everything fresh and crisp.

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If you can’t wait to try this classic Big Mac flavor in a yummy Pasta Salad, make sure you keep this recipe somewhere safe. Pin it to your favorite Pinterest recipe board before you go. 

Tips for the Best Big Mac Pasta Salad

• Let the pasta and beef cool before mixing so the lettuce stays crisp
• Give it a quick chill in the fridge before serving for even better flavor
• Taste before serving and adjust… extra pickles or a little more sauce never hurts
• If making ahead, stir in the lettuce just before serving

Make It Your Own

• Swap cheddar for American cheese for a more classic fast-food flavor
• Add diced tomatoes for a fresh twist
• Use ground turkey instead of beef if you prefer
• Sprinkle sesame seeds on top for that “bun” feel

FAQs

• Can I make Big Mac pasta salad ahead of time? Yes, just wait to add the lettuce until right before serving.
• What pasta works best? Short pasta like rotini works best because it holds onto the dressing.
• Is this served warm or cold? This pasta salad is best served cold or slightly chilled.

More Copycat Recipes to Love

As I mentioned before, some of my most popular recipes are my homemade versions of the McDonald’s Big Mac and my copycat McDonald’s Filet-O-Fish. And if you love making these classics at home, you have to try some of my others, too!

When it comes to fast food, my KFC Fried Chicken and Cole Slaw can’t be beat! Or try my Taco Bell Enchiritos, Taco Bell Meximelt recipe, or my personal favorite, homemade Taco Bell Mexican Pizzas!

When you are looking to recreate a fast-food sweet treat, Wendy’s Frostys, Dairy Queen Buster Bars, and Baskin-Robbins Daiquiri Ice are my first picks.

See ALL of my Restaurant Copycat Recipes here.

If you love a good copycat recipe as much as I do, this Big Mac Pasta Salad is one you’re going to come back to again and again. It’s easy, packed with flavor, and always a hit wherever it shows up.

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Big Mac Pasta Salad

Big Mac Pasta Salad is loaded with seasoned beef, cheese, pickles, and a creamy homemade special sauce. A fun, easy copycat recipe perfect for potlucks and dinners.

Course Salad

Cuisine American

Keyword big mac, Big Mac Pasta Salad, Big Mac Salad, Copycat McDonald’s Big Mac, easy pasta salad

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 8 servings

Calories 397kcal

Ingredients

• 1 16 ounce box rotini pasta cooked al dente, cooled
• 1 pound ean ground beef cooked, crumbled and drained of excess grease, cooled
• 1 cup shredded cheddar cheese
• 1 cup dill pickles chopped
• 1 cup shredded lettuce
• 1 cup French's Fried Onions
• 1 cup mayo
• 4 tablespoons ketchup
• 3 tablespoons mustard
• 4 tablespoons sweet relish
• 1 teaspoon white vinegar (or dill pickle juice)
• 4 tablespoons minced onions
• 1 teaspoon garlic powder
• ½ teaspoon paprika
• salt and pepper to Taste
• Optional Toppings: toasted seasame seeds and diced fresh tomato.

Instructions

• Add cooled, cooked pasta, cooled, cooked, ground beef, shredded cheese, dill pickles, shredded lettuce, and fried onions to a large mixing bowl. Mix until thoroughly combined.
• In a separate bowl prepare the Big Mac dressing: add your mayo, ketchup, mustard, relish, vinegar, minced onion, garlic powder, paprika, salt, and pepper. Whisk together until combined.
• Add the Big Mac sauce to your pasta mixture and stir until combined.
• Place in a serving dish and enjoy!

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. If making ahead, keep the lettuce separate and mix it in just before serving to keep everything fresh and crisp.

Nutrition

Serving: 1serving | Calories: 397kcal | Carbohydrates: 10g | Protein: 16g | Fat: 32g | Saturated Fat: 9g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 61mg | Sodium: 703mg | Potassium: 288mg | Fiber: 1g | Sugar: 5g | Vitamin A: 721IU | Vitamin C: 2mg | Calcium: 125mg | Iron: 2mg

The post Big Mac Pasta Salad appeared first on An Affair from the Heart.

It’s bold, smoky, a little spicy, and full of that classic taco flavor we all love. Made with simple pantry spices, this DIY taco seasoning comes together in just minutes and tastes even better than store-bought.

This recipe makes about 4 tablespoons (equal to one taco seasoning packet) and takes just 5 minutes to mix up. Once you make it once, you’ll wonder why you ever bought those packets.

Has this ever happened to you? You have your ground beef browned, and you’re ready to add your taco seasoning packet, when, lo and behold, there isn’t any in your pantry? Well, that is the perfect time to make some Homemade Taco Seasoning!

DIY Taco Seasoning

This is one of those recipes you’ll find yourself coming back to again and again. It’s quick, flexible, and made with ingredients you probably already have sitting in your spice cabinet.

You can easily adjust the flavor to fit your taste. Like it spicier? Add more cayenne. Want it smokier? Uee smoked paprika instead. It’s also lower in sodium than most store-bought taco seasoning packets, which is always a win.

And maybe the best part? No last-minute trips to the store when taco Tuesday is already underway!

What Is Taco Seasoning?

Taco seasoning is a blend of spices used to flavor meats, beans, and vegetables for tacos and other Mexican-inspired dishes.

Most taco seasoning mixes include a combination of chili powder, cumin, paprika, garlic powder, onion powder, oregano, and a bit of heat from cayenne or red pepper flakes. This homemade taco seasoning blend gives you all of that classic flavor, but with better control over the ingredients and taste.

Homemade Taco Seasoning vs Store-Bought

Store-bought taco seasoning is convenient, but once you try homemade taco seasoning, it’s hard to go back.

Homemade versions let you control the salt level, skip unnecessary additives, and adjust the flavor exactly how you like it. It’s also more cost-effective, especially if you already keep these spices stocked.

Plus, you’ll always have taco seasoning on hand when you need it.

Ingredients for Taco Seasoning

These simple pantry spices come together to make the perfect taco seasoning mix:

• Chili powder – The base of the seasoning with a rich, slightly smoky flavor
• Ground cumin – Adds that warm, earthy depth tacos are known for
• Paprika – Brings a subtle smokiness and color
• Garlic powder – Adds savory flavor without overpowering
• Onion powder – Rounds everything out with a mild sweetness
• Dried oregano – A hint of herbal flavor that balances the blend
• Crushed red pepper flakes – Adds texture and a little heat
• Cayenne pepper – For an extra kick, adjust to your liking
• Sea salt – Enhances all of the flavors
• Black pepper – Adds just a touch of sharpness

How To Make Homemade Taco Seasoning

Making your own taco seasoning couldn’t be easier.

Combine all of the spices in a bowl.

Stir or shake until everything is evenly mixed.

Stir it into the taco meat right away or store it in an airtight container.

That’s it. No special equipment, no extra steps.

Storage Instructions

Store your homemade taco seasoning in a tightly sealed container in a cool, dry place.

It will stay fresh for up to 3 years, though the flavor is best within the first year.

If you live in a humid area, you can add a few grains of rice to the container to help prevent clumping.

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If you can’t wait to try this taco homemade seasoning recipe, be sure you can find it! Pin it to your favorite Pinterest recipe board before you go.

How Much Taco Seasoning To Use

Use about 4 tablespoons of homemade taco seasoning per pound of meat, which is equivalent to one store-bought packet.

You can always adjust to taste depending on how bold you like your taco flavor.

Homemade Taco Seasoning FAQs

• How much does this recipe make? This recipe makes about 4 tablespoons, which is equal to one taco seasoning packet.
• Can I double or triple the recipe? Absolutely. This is a great recipe to make in bulk so you always have some ready to go.
• What if my seasoning clumps? Add a few grains of rice to the container to absorb moisture and keep it free-flowing.
• Do I need to grind the spices? Nope! But if you prefer a finer texture, you can pulse it briefly in a spice grinder or blender.
• What meat works best with taco seasoning? Beef, chicken, pork, and even vegetables all work great. It’s incredibly versatile.

How To Use Taco Seasoning

This homemade taco seasoning mix isn’t just for tacos.

• Season ground beef, chicken, or pork
• Sprinkle over roasted vegetables
• Add to soups or chili
• Use on grilled meats
• Stir into beans or rice for extra flavor

Recipes For Authentic Taco Seasoning

Now that I have some taco seasoning mixed up and in my pantry – what else can I make with it?

• Copycat Enchirito Taco Bell Recipe (pictured above)
• Taco Pork Chops
• Hot Taco 5 Bean Dip
• Dorothy’s Hot Taco Dip
• Taco Loaded Baked Potato
• Taco Meatloaf

Or have taco salads and make your own edible tortilla bowls right in your air fryer!  

Once you have it on hand, you’ll find yourself reaching for it all the time.

Ready to make some Easy Taco Seasoning? Let’s get to it! 

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Homemade Taco Seasoning

Homemade taco seasoning combines classic seasonings like cumin and red pepper into a wonderfully expansive taste sensation. Sort of smoky, a bit of heat, some earthy paprika. This isn’t just a party in your mouth, it’s a full-blown FIESTA!  Tacos are not really tacos until you sprinkle the seasoning in.

Course Seasoning Mixes & Spice Blends

Cuisine Mexican

Keyword blend, DIY Taco Seasoning, Easy Taco Seasoning, homemade, recipe, spice, taco seasoning mix

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 4 Tablespoons

Calories 22kcal

Author Michaela Kenkel

Ingredients

• 1/2 teaspoon of dried oregano
• 1/2 teaspoon of onion powder
• 1/2 teaspoon of garlic powder
• 1/2 teaspoon crushed red pepper flakes
• 1/4 teaspoon cayenne pepper
• 3 teaspoons ground cumin
• 1 1/2 teaspoon sea salt
• 1 1/2 teaspoon black pepper
• 1 teaspoon paprika
• 1 1/2 Tablespoon chili powder

Instructions

• Combine all of the spices together.
• Store in an airtight container. 

Notes

This recipe makes 4 Tablespoons. or the equivalent of how much is in a store-purchased taco seasoning packet. Use 4 Tablespoons to 1 pound of ground beef, or adjust to your liking.

Nutrition

Serving: 1 | Calories: 22kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Polyunsaturated Fat: 1g | Sodium: 883mg | Fiber: 2g

This recipe was originally posted on June 17, 2011. It has been updated to improve user experience and reposted on March 4, 2022.

The post Homemade Taco Seasoning appeared first on An Affair from the Heart.

It’s smooth. It’s perfectly seasoned. It thickens beautifully. And the best part? You control the flavor and the heat.

This simple enchilada sauce makes about 2½ cups, which is perfect for a pan of enchiladas, smothered burritos, or even enchilada soup.

Back in the day, when our family would make our annual trip to visit Okoboji, Iowa, we had to eat at The Taco House. We absolutely love their enchiladas. They make them with corn tortillas filled with beef, topped with red enchilada sauce, and baked with an ooey-gooey cheese topping.

I set out to make a sauce that could come close, and after much trial and error, we decided was the best homemade enchilada sauce recipe and the one that was the closest to what we love at The Taco House.

This recipe has been on my website since 2014, and since 2021, we have been splitting our time between our home here in Omaha and our home in Okoboji. It has been a dream of mine to live there part-time, and now it’s a reality! Now we can eat at the Taco House whenever we want, but honestly, we eat enchiladas at home more, now that we have the best enchilada sauce recipe!

Easy Red Enchilada Sauce

There’s something so satisfying about whisking together a sauce from pantry spices and watching it transform into something rich and velvety. This red sauce recipe proves that you don’t need tomatoes or complicated ingredients to create bold, authentic flavor.

It’s made with a quick roux for thickness, layered with classic spices, and simmered just long enough to bring everything together. No fillers. No mystery ingredients. Just simple, dependable flavor that works every single time.

And if you prefer a little more heat? You’re in control. Adjust the spice blend to your liking and make it your own.

Love Enchiladas? Try these: Five Bean & Cheese Enchiladas, Brunch Enchiladas with Ham, White Chicken Enchiladas, and this simple slow cooker Green Chile Chicken Enchilada Casserole, too!

Homemade Red Enchilada Sauce Ingredients

Find the complete ingredients and instructions for this delicious sauce in the printable recipe card at the bottom of this post. 

• Vegetable oil – Forms the base of the roux and helps bloom the spices for a deeper flavor.
• All-purpose flour (or gluten-free flour) – Thickens the sauce. This is what gives it that perfect cling-to-your-enchiladas texture.
• Chili powder – The star of the show. Provides the rich red color and classic enchilada flavor.
• Garlic powder – Adds subtle depth without overpowering the sauce.
• Salt – Enhances and balances all of the spices.
• Cumin – Brings that warm, earthy Mexican flavor we all love.
• Oregano – Adds a light herbal note that rounds everything out.
• Chicken broth or vegetable stock – Creates the body of the sauce. Use vegetable stock to keep it vegetarian or vegan.

How to Make Homemade Red Enchilada Sauce

All you need is a small saucepan and a whisk.

Heat the vegetable oil in a small saucepan over medium-high heat. Add the flour and stir constantly for about one minute. You’ve just made a roux, which will thicken your sauce beautifully.

Stir in the chili powder, garlic powder, salt, cumin, and oregano. Let the spices toast briefly in the roux to deepen the flavor. Gradually whisk in the stock, pouring slowly while whisking constantly to prevent lumps.

Reduce the heat and simmer for 10–15 minutes, or until the sauce thickens to your desired consistency.

That’s it. Your easy red enchilada sauce is ready to use.

Storage Instructions

Allow the sauce to cool completely before storing.

• Store in an airtight container in the refrigerator for up to two weeks.
• Reheat gently on the stovetop or in the microwave, stirring occasionally.
• If it thickens too much in the fridge, whisk in a small splash of stock while reheating to loosen it back up.

Make-Ahead & Freezing Tips

Make a big batch! This sauce freezes well.

• Pour cooled sauce into freezer-safe containers or bags.
• Freeze for up to 3 months.
• Thaw overnight in the refrigerator, then reheat.

Having homemade enchilada sauce in your freezer makes weeknight dinners incredibly easy.

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If you can’t wait to make this easy homemade red enchilada sauce recipe, be sure you can locate it! Pin it to your favorite Pinterest recipe board before you go!

Authentic Enchilada Sauce Without Tomatoes

There’s always a debate about tomatoes in enchilada sauce. This version does not include tomatoes or tomato sauce, and that’s intentional. The flavor comes purely from the spice blend and stock, giving you that rich reddish-brown color and bold, traditional taste without being overly acidic. Don’t worry, it’s thick enough to coat your enchiladas without running off the plate. Exactly how it should be.

How to Use This Simple Enchilada Sauce

Mexican food is my favorite! You can find loads of Mexican recipes here on my website, and if you are looking for ways to use this homemade red enchilada sauce, be sure to try my Shredded Beef Enchilada Recipe, Chicken Enchilada Soup (pictured above), these 3-ingredient Smothered Burritos in the Crockpot, Bubble-Up Enchiladas, and Taco Bell Enchiritos, too!

Or use it in this Cafe Rio Sweet Pork Barbacoa, Enchilada Pasta, and Black Bean Enchilada Soup.

It pairs beautifully with Cilantro Lime Rice and some Restaurant Style Refried Beans, for a complete dinner.

Love Mexican Food? I do, too!  Click HERE for all of my Mexican Recipes

If you’ve never made enchilada sauce from scratch before, this is the easy recipe is where it’s at! Quick, dependable, and packed with flavor and makes the best enchiladas! 

Once you see how simple it is to make your own simple enchilada sauce at home, you’ll never buy that canned stuff again.

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How To: Make Your Own Homemade Red Enchilada Sauce

Make your own homemade red enchilada sauce, you will never buy the stuff in the can again!

Course Dressings, Sauce & Marinades

Cuisine Mexican

Keyword authentic, best homemade enchilada sauce recipe, easy, enchilada sauce without tomatoes, from scratch, gluten free option, homemade enchilada sauce, how to thicken enchilada sauce, How To: Make Your Own Homemade Red Enchilada Sauce, ingredients in enchilada sauce

Prep Time 2 minutes minutes

Cook Time 15 minutes minutes

Total Time 17 minutes minutes

Servings 2.5 cups

Calories 167kcal

Author Michaela Kenkel

Equipment

• Cuisinart Chef’s Classic Nonstick 1-Quart Saucepan with Lid

Ingredients

• 2 Tablespoons vegetable oil
• 2 Tablespoons all-purpose or gluten-free flour
• 4 Tablespoons chili powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon cumin
• 1/4 teaspoon oregano
• 2 cups chicken or vegetable stock

Instructions

• Heat oil in a small saucepan over medium-high heat. Add flour and stir together over the heat for one minute.
• Stir in the remaining seasonings (chili powder through oregano).
• Gradually add in the stock, whisking constantly to remove lumps.
• Reduce heat and simmer 10-15 minutes or until thick.
• Use immediately or refrigerate in an air-tight container for up to two weeks.

Notes

Storage Instructions

Allow the sauce to cool completely before storing.

• Store in an airtight container in the refrigerator for up to two weeks.
• Reheat gently on the stovetop or in the microwave, stirring occasionally.
• If it thickens too much in the fridge, whisk in a small splash of stock while reheating to loosen it back up.

Make-Ahead & Freezing Tips

Make a big batch! This sauce freezes well.

• Pour cooled sauce into freezer-safe containers or bags.
• Freeze for up to 3 months.
• Thaw overnight in the refrigerator, then reheat.

Having homemade enchilada sauce in your freezer makes weeknight dinners incredibly easy.

Nutrition

Serving: 2.5cups | Calories: 167kcal | Carbohydrates: 14g | Protein: 2g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Sodium: 1428mg | Potassium: 269mg | Fiber: 5g | Sugar: 3g | Vitamin A: 4202IU | Vitamin C: 0.1mg | Calcium: 49mg | Iron: 3mg

This recipe was originally posted on July 28, 2014. It was updated to improve user experience and reshared on March 3, 2026.

The post Homemade Red Enchilada Sauce appeared first on An Affair from the Heart.

If you’re craving an easy weeknight dinner that tastes like it simmered all day, this one-pot lasagna soup delivers every time.

This recipe for lasagna soup has been on my website since 2012. From the moment I made it the first time, it became one of those dependable family dinners that everyone loved, and a great way for me to use up leftover noodles and easy pantry ingredients when I was scrambling to get dinner on the table for my family of 6.

The original idea came from my longtime friend Candi at The Devilish Dish. Our friendship has spanned three decades, and I can confidently say that anything she shares is going to be good. I tweaked it slightly to fit how I cook, because that’s just what I do.

If you love Lasagna and want easy ways to get those flavors into your belly, be sure to try my Skillet Lasagna, Slow Cooker Ravioli Lasagna and my Easy Weeknight Lasagna Toss, too!

Easy Lasagna Soup Recipe

If you love traditional lasagna but don’t always love the time it takes to make it, this easy lasagna soup recipe is going to win you over. You still get that rich tomato flavor, hearty ground beef, tender pasta, and creamy cheese in every bite, but instead of assembling layers, everything simmers together in one pot. It feels just as comforting and satisfying, but it’s simple enough for a busy weeknight.

It’s also one of those reliable family dinners that everyone happily eats. The broth is rich and flavorful without being heavy, the noodles soak up all that Italian seasoning, and that spoonful of ricotta and melty mozzarella on top truly makes it taste like lasagna in soup form. Whether you make it on the stovetop or adapt it for the slow cooker, this ground beef lasagna soup is cozy, practical, and always a crowd-pleaser.

Ingredients in One-Pot Lasagna Soup

You will find the complete measurements and instructions in the printable recipe card at the bottom of this post.

• Lean ground beef – Adds hearty, classic lasagna flavor without making the soup greasy. Using lean beef keeps the broth rich but balanced. 
• Onion – Builds the base of flavor and adds subtle sweetness as it cooks down.
• Garlic – Essential for that unmistakable Italian depth. Fresh garlic makes a difference here.
• Petite diced tomatoes (with juice) – Adds texture and bright tomato flavor while keeping the broth slightly chunky, just like traditional lasagna filling.
• Spaghetti sauce or marinara sauce – This is where the bulk of the Italian flavor comes from. Use your favorite jarred marinara or my homemade marinara recipe to get that rich tomato broth. 
• Chicken bouillon – Enhances the savory base and adds layered flavor to the broth.
• Beef bouillon – Reinforces that hearty beefy richness and deepens the soup’s overall flavor.
• Water – Creates the perfect soup consistency while allowing the bouillon and sauce to shine.
• Italian seasoning – Brings in that classic herb blend you expect in an Italian soup recipe.
• Basil – Adds a touch of fresh, aromatic flavor that pairs beautifully with tomato and cheese.
• Bay leaf – Gently infuses flavor while the soup simmers, adding depth without overpowering.
• Lasagna noodles (broken) – Gives the soup its signature feel. Breaking them into pieces makes every spoonful satisfying and hearty.
• Shredded Parmesan cheese – Stirred into the soup for a salty, nutty finish that rounds everything out.
• Ricotta and shredded mozzarella (for serving) – The finishing touch that makes this taste like true lasagna. Creamy, melty, and completely worth it.

How to Make Lasagna Soup On the Stovetop

This easy lasagna soup recipe comes together quickly.

In a large soup pot over medium heat, brown the lean ground beef with the chopped onion and minced garlic. Season with salt and pepper to taste as it cooks. Once fully cooked, drain any excess grease.

Add the petite diced tomatoes (with juice), spaghetti sauce, chicken bouillon, beef bouillon, water, Italian seasoning, basil, and bay leaf. Stir well. Bring the mixture to a boil, then reduce the heat to low and allow it to simmer for about 25 minutes so the flavors can develop.

Stir in the broken lasagna noodles and cook until they are tender, about 10 to 15 minutes.

Remove the bay leaf. Stir in the shredded Parmesan cheese about 5 minutes before serving.

Ladle into bowls and top each serving with ricotta and shredded mozzarella cheese.

We love to serve some cheesy garlic bread alongside for soaking up every drop!

Slow Cooker Lasagna Soup

Add the browned meat mixture, sauces, tomatoes, and seasoning to the crockpot. Cook on low for 4 hours. Turn to high, add in lasagna noodles, and cook until tender. (about an hour) Stir in parmesan before ladling into bowls to serve with mozzarella and ricotta.

Make Ahead & Storage Tips

Make Ahead:
You can prepare the soup base (without the noodles) in advance and refrigerate it. When ready to serve, reheat and add the broken lasagna noodles, cooking until tender. This helps prevent the pasta from absorbing too much broth.

Refrigerator:
Store leftover lasagna soup in an airtight container for up to 4 days. The noodles will continue to absorb liquid as it sits, so you may need to add a splash of water or chicken stock when reheating.

Freezer:
For best results, freeze the soup without the noodles. Once thawed and reheated, cook fresh noodles directly in the soup. This keeps the texture just right.

Reheating:
Warm gently on the stovetop over medium-low heat, stirring occasionally. Add a little water if needed to loosen the broth.

Love it? Pin it!

If you can’t wait to try my one pot lasagna soup recipe, make sure you can find it! Pin it to your favorite Pinterest recipe board before you go.

Best Lasagna Soup Recipe

This homemade lasagna soup is easy to customize. Use your favorite marinara if you prefer a sweeter or more robust flavor. If you enjoy a little extra richness, be generous with the ricotta and mozzarella on top. The base recipe is hearty and flavorful, but the cheese topping truly makes it feel like authentic lasagna in soup form. This recipe is also delicious with a combination of ground Italian sausage and ground beef, or leave the meat out completely, or swap it with fresh spinach for a meatless meal the whole family is sure to love.  

Can I Use Other Noodles in Lasagna Soup?

Absolutely. While broken lasagna noodles give this stovetop lasagna soup its classic feel, you can use any type of pasta that you have. Rotini, penne, or ziti all work beautifully. Just cook until tender and avoid overcooking so the noodles don’t become too soft.

Other simple recipes that use uncooked noodles

Simple recipes are a lifesaver for busy families, and removing that step of boiling the pasta makes life so easy! I have tons of easy 30-minute meals that you can dump a box of pasta into. Here are some of my favorite recipes that use uncooked noodles: my Italian Wonderpot (pictured above), my Instant Pot Fettuccini Alfredo, Tortellini Soup with Spinach and Sausage, and this Shrimp Pad Thai Wonderpot recipe.

Or take a peek at these: Mexican Mac ‘n Cheese, No Boil Manicotti, Spicy Smoked Sausage Cheesy Pasta Skillet, or Instant Pot Spaghetti and Meatballs from some of my blogger buddies.

You can find all of my pasta recipes here and all of my soup recipes here.

Whether you make this Lasagna Soup on a busy weeknight or let it simmer on a slow Sunday afternoon, I hope it becomes one of those recipes you turn to again and again. It’s hearty without being fussy, comforting without being complicated, and full of those familiar Italian flavors we all love.

Top it generously with ricotta and mozzarella, grab a slice of crusty bread, and gather your people around the table. That’s what this kind of comfort food is all about.

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Lasagna Soup

Lasagna Soup is a hearty one pot Italian soup made with lean ground beef, marinara sauce, diced tomatoes, Italian seasoning, and broken lasagna noodles. Topped with ricotta and mozzarella, this easy comfort food dinner is perfect for busy weeknights or cozy weekends.

Course Soup

Cuisine American

Keyword Crock Pot, easy, how do I make Lasagna soup?, jar pasta sauce, lasagna soup, leftover noodles, slow cooker, spaghetti sauce, stovetop, uncooked noodles, weeknight meal

Prep Time 5 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour

Servings 8 servings

Calories 153kcal

Author Michaela Kenkel

Ingredients

• 1 1/2 pounds lean ground beef
• 1 medium onion chopped
• 4 cloves garlic minced
• 2 (14.5 oz cans) petite diced tomatoes (with juice)
• 1 (24 oz jar) spaghetti sauce (I like to use Marinara)
• 4 teaspoons chicken bouillon granuals or 4 cubes
• 4 teaspoons beef bouillon granuals or 4 cubes
• 6 cups water
• 2 teaspoons Italian Seasoning
• 1 teaspoon basil
• 1 bay leaf
• 1/2 (16 ounce box) lasagna noodles broken into pieces (about 8 full pieces)
• 1/2 cup shredded Parmesan cheese

For Serving:

• ricotta and shredded mozzarella cheese

Instructions

• In a soup pot over medium heat brown your ground beef with onion and garlic. Salt and Pepper to taste.
• Drain grease. To the ground beef mixture add the tomatoes, spaghetti sauce, bouillon, water and spices and seasonings. Bring to a boil.
• Reduce the heat to low and simmer for 25 minutes.
• Stir in broken lasagna noodles and cook until they are tender about 10-15 minutes.
• Remove bay leaf. 
• Stir in Parmesan cheese to the soup about 5 minutes before serving.
• Ladle into bowls and top with ricotta and mozzarella cheese.
  

Video

Notes

Slow Cooker Lasagna Soup Method:

To prepare in the slow cooker: Add the browned meat mixture, sauces, tomatoes, and seasoning to the crockpot. Cook on low for 4 hours. Turn to high, add in lasagna noodles, and cook until tender. (about an hour) Stir in parmesan before ladling into bowls to serve.

Leftover Storage:
Store leftover lasagna soup in an airtight container for up to 4 days. The noodles will continue to absorb liquid as it sits, so you may need to add a splash of water when reheating. To freeze, for best results, freeze the soup without the noodles. Once thawed and reheated, cook fresh noodles directly in the soup. This keeps the texture just right.

To reheat, warm gently on the stovetop over medium-low heat, stirring occasionally. Add a little water if needed to loosen the broth.

Nutrition

Serving: 1serving | Calories: 153kcal | Carbohydrates: 3g | Protein: 21g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 57mg | Sodium: 437mg | Potassium: 338mg | Fiber: 0.5g | Sugar: 1g | Vitamin A: 60IU | Vitamin C: 2mg | Calcium: 102mg | Iron: 2mg

This recipe was originally posted on January 16, 2012. It was updated to improve user experience and re-posted on February 26, 2026.

The post Easiest Lasagna Soup Recipe + Video appeared first on An Affair from the Heart.

This Tater Tot Taco Casserole has been on my website since 2015.  My kids were a whole lot littler back then, and still lived at home, and even though that’s changed now, one thing that hasn’t changed though, is that there are two things I know that kids love: tacos + tater tots, and my thought to merge the two into this yummy Mexican Tater Tot Casserole recipe years ago, is still brilliant, even now. 

Taco Tater Tot Casserole

If taco night and tater tot casserole had a baby, this would be it. The beefy, cheesy, seasoned base bakes up rich and flavorful, while the tots get perfectly crisp on top. It’s filling without being fussy, customizable with your favorite toppings, and easy to double if you’re feeding a crowd. Bonus: leftovers reheat beautifully.

Ingredients in Taco Tot Casserole

You will find the complete ingredients and instructions at the bottom of this post in the printable recipe card.

• Lean ground beef – A hearty, flavorful base that keeps the casserole filling without being greasy. Ground turkey or chicken works well as a lighter option.
• Onion – Adds savory depth and helps build flavor right from the start. Yellow or white onions both work.
• Salt & pepper – Simple seasoning to balance and enhance the beef before the taco flavors go in.
• Taco seasoning – The easy way to get that classic taco flavor without measuring individual spices. Use a packet from the store, or make your own Homemade Taco Seasoning. 
• RO*TEL – Rotel diced tomatoes with green chiles adds even more flavor to the ground beef mixture.
• Pinto beans – Add heartiness. Black beans or kidney beans can easily be swapped in.
• Mexican-blend shredded cheese – Melts beautifully and ties everything together. Cheddar cheese, Colby Jack, or Pepper Jack all work well. 
• Green onions – A fresh pop of flavor that balances the richness of the casserole.
• Frozen tater tots – The crispy, golden topping that makes this dish irresistible. Any brand works—just add them straight from the freezer.
• Optional Toppings for Serving –  classic taco toppings like sour cream, avocado, shredded lettuce, and tomatoes let everyone customize their plate.

How to Make Taco Tater Tot Bake

Start by preheating your oven to 350°F and spraying a 9×13 baking dish with non‑stick cooking spray.

In a large skillet, brown the ground beef with the chopped onion. Season with salt and pepper, then drain any excess grease. Stir in the taco seasoning, RO*TEL, and drained pinto beans until everything is well combined.

Spread the beef mixture evenly into the prepared baking dish. Sprinkle the shredded cheese over the top, followed by the sliced green onions.

Arrange the frozen tater tots in an even layer on top. Bake uncovered for about 45 minutes, or until the tater tots are golden and crispy. Sprinkle green onions over the top.

Serve hot with your favorite taco toppings.

How to Store & Reheat Leftover Tater Tot Casserole

Let the casserole cool completely before storing. Cover the baking dish tightly with foil or transfer leftovers to an airtight container and refrigerate for up to 3 days.

For the best texture when reheating, warm leftovers in the oven at 350°F until heated through, or use the air fryer to help the tater tots crisp back up. The microwave works well for quick lunches, but the tater tots will be softer.

If you know you’ll be reheating individual servings, storing leftovers in portioned containers makes things even easier.

Love it? Pin it!

If you can’t wait to try this recipe for Taco Tater Tot Casserole, be sure you can find it! Pin it to your favorite Pinterest recipe board before you go.

Easy Taco Tater Tot Casserole Tips & Tricks

• If you like extra‑crispy tater tots, you can broil the casserole for the last few minutes—just keep a close eye on it. 
• Using lean ground beef helps prevent excess grease, but you can also blot the meat with a paper towel after browning if needed.
• This casserole is easy to prep ahead. Assemble everything except the tater tots, cover, and refrigerate. When ready to bake, add the tots and pop it in the oven.

Tips & Tricks for the Best Tater Tot Casserole

If you like extra‑crispy tater tots, you can broil the casserole for the last few minutes—just keep a close eye on it. Using lean ground beef helps prevent excess grease, but you can also blot the meat with a paper towel after browning if needed.

This casserole is easy to prep ahead. Assemble everything except the tater tots, cover, and refrigerate. When ready to bake, add the tots and pop it in the oven.

More Recipes to Love

If casseroles are your thing, be sure and check out my classic Tater Tot Casserole, my Tuna Tetrazzini and that yummy Chicken & Doritos Caserole pictured above. You can find all of my casserole recipes here. If it’s tacos or Mexican food you love, be sure to check out my homemade Enchilada Sauce recipe, these Double Decker Baked Tacos and my Mom’s Taco Casserole recipe. You can find all of my Mexican recipes here. And if those little tater tots are hard for you to pass up, you are sure to love my Spicy Tator Tot Casserole with Sausage and Mushrooms, this Reuben Totchoes recipe and this Beef & Kraut Tater Tot Casserole.

This is one of those back‑pocket recipes you’ll come back to again and again. Simple ingredients, minimal prep, and big payoff, perfect for busy weeknights, casual gatherings, or when everyone’s craving tacos but you want something a little different.

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Taco Tater Tot Casserole

Taco Tuesday will never be the same – we have merged the taco and the beloved Tater Tot Casserole to make this delicious (and EASY!) family meal!

Course Casserole

Cuisine Mexican

Keyword Mexican, rotel, taco tater tot casserole, Taco Tot Casserole, Tater Tot, Tater Tot Casserole

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 9 servings

Calories 232kcal

Author Michaela Kenkel

Ingredients

• 2 pounds lean ground beef
• 1/2 cup onion chopped
• Salt & Pepper to taste
• 1 taco seasoning packet
• 1 10 ounce can RO*TEL tomatoes
• 1 15 ounce can pinto beans drained
• 1 30 ounce package tater tots
• 2 green onions sliced
• 2 cups Mexican cheese shredded
• Optional Toppings: sour cream avocado, lettuce, tomatoes

Instructions

• Preheat oven to 350 degrees, spray a 9×13 baking dish with non-stick cooking spray.
• Brown ground beef with onion. Salt & pepper to taste. Drain any excess grease. Add to the meat, RO*TEL and pinto beans. Stir to combine and spread into the bottom of your baking dish.
• Top with cheese and green onions.
• Top with tater tots.
• Bake for 45 minutes.
• Serve with your toppings of choice.

Video

Notes

How to Store & Reheat Leftover Tater Tot Casserole

Let the casserole cool completely before storing. Cover the baking dish tightly with foil or transfer leftovers to an airtight container and refrigerate for up to 3 days.

For the best texture when reheating, warm leftovers in the oven at 350°F until heated through, or use the air fryer to help the tater tots crisp back up. The microwave works well for quick lunches, but the tater tots will be softer.

If you know you’ll be reheating individual servings, storing leftovers in portioned containers makes things even easier.

Nutrition

Serving: 1serving | Calories: 232kcal | Carbohydrates: 2g | Protein: 28g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 86mg | Sodium: 228mg | Potassium: 391mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 201IU | Vitamin C: 1mg | Calcium: 177mg | Iron: 3mg

This recipe was originally posted on October 15, 2015 as a sponored post for Rotel. It has been updated to improve user experience and reshared on January 6, 2025.

The post Taco Tater Tot Casserole appeared first on An Affair from the Heart.

In 2025, the Top 10 recipes didn’t change a whole lot over the last year, and I think that says something special. These are dependable, tried-and-true favorites that continue to stand the test of time, proving that simple, comforting recipes made with familiar ingredients never go out of style.

Welcome to my annual year in review! As I reflect on 2025, I’m grateful for another year of cooking alongside you and for the recipes that continue to earn a place in your kitchens.

2025: My Year in Review

This year looked a little different than some in the past. Travel was simpler, with one meaningful retreat in Mexico, along with cherished time spent at our lake home in Okoboji. It felt like a year that allowed for slower moments, familiar places, and time to reflect. Exactly what this season needed.

Professionally, 2025 was a year I’ll never forget.

After years of dreaming and months of behind-the-scenes work, my cookbook, Savor It, officially launched on Valentine’s Day, my favorite holiday and the perfect day to share it with the world. Seeing it available on my website, on Amazon, and now in six retail stores (with more continuing to add it!) has been both humbling and surreal.

This year also brought opportunities I’m incredibly grateful for.

I was honored to be interviewed by KETV Newswatch 7 Omaha with Waverle Monroe, where I had the opportunity to share my story, my love of home cooking, and a glimpse behind the scenes of An Affair from the Heart. The interview came together quickly, and even though I wasn’t feeling my best that day (thanks to a lingering sinus infection!) I was incredibly grateful for the chance to cook alongside Waverle and make a no-bake cherry dessert from my cookbook, Savor It, while sharing this work with a wider audience.

I also had the opportunity to sit down with Allison Evans Coaching for an online interview. Having the space to talk about my journey, the heart behind my recipes, and the work that goes into building this community was both encouraging and affirming.

I was honored, too, to be included in a local holiday gift guide for Milford Magazine. Seeing Savor It highlighted as a gift idea within my own community was a moment I won’t forget.

Each of these experiences served as a reminder of how grateful I am to do what I love and to share it with all of you.

Our Family in 2025

On a personal note, February brought a difficult goodbye when we lost our sweet Theo. Navigating that loss hasn’t been easy, but Libby has remained my constant companion, and together we’re finding our new normal.

September brought a beautiful new beginning when our first granddaughter joined our three grandsons. Watching our family grow and gathering everyone around the table whenever we can continues to be one of my greatest joys.

Those big Sunday night family dinners keep getting bigger, with my two youngest finding their forever people this year, this mama’s heart is very full. #PartyOfFourteen

An Affair from the Heart in 2025

In 2025, I published 90 recipes here on the site, along with continued updates to older favorites to keep them fresh, helpful, and easy to follow. With more than 1,200 recipes on An Affair from the Heart, I hope this space always feels like a place you can come when you’re looking for something comforting, celebratory, or simple for a busy weeknight.

This year also brought growth on social media, including the launch of my TikTok page. I’d love for you to join me there, follow along, leave comments, and be part of the conversation. It truly feels like an extension of this community.

If you can’t find what you’re looking for or have a recipe you’d love to see in the coming year, please reach out. Your messages and notes inspire so much of what I create.

Top 10 Recipes of 2025 – Readers’ Favorites

And now… onto the recipes!

Each year, I love seeing which dishes rise to the top. These are the recipes you cooked, saved, shared, and came back to again and again.

Are you ready to see if your favorite made the list?

If you’re looking for something new to try, this list is a great place to start. I’d love to hear which ones you’ve made, which are staples in your home, and which you’ll be adding to your menu next.

Let’s Count Down An Affair from the Heart’s Top 10 Recipes of 2025!

Are you ready to see if your favorite made the list? I can’t wait to hear which of these you have tried, and which ones you will be making soon!

Number 10:

Comfort food from my childhood – My Mom’s recipe for Beef & Noodles. Tender chunks of beef with thick egg noodles in a beef gravy. There is so much nostalgia in this one!

Number 9:

A copycat recipe – McDonald’s Filet ‘o Fish Sandwich. If you love the fish sandwiches at McDonald’s, you have to try these! Soft buns, piping hot fish filet, melty cheese, and the best tartar sauce ever! Now you can skip the drive-thru and make them at home!

Number 8:

Classic Oyster Stew with tender oysters simmered in a rich, buttery milk-based broth. This classic recipe spotlights the sweet saltiness of fresh oysters with just a few simple ingredients. Enjoy a warm bowl of this hearty stew all winter long or for special occasions like Christmas Eve.

Number 7:

Gotta Love my Texas Trash Dip! What’s Texas Trash Dip? It’s a creamy, warm bean dip packed with flavor and topped with all sorts of ooey-gooey cheese, baked to dipping perfection.  I could make a meal out of this dip! Seriously, what more do you need??

Number 6:

This one isn’t “award-winning” for nothin’! Award-Winning Crack Dip This dip is deliciously addictive! Creamy dip with a little bit of heat from the jalapeños,  bursting with flavor from the MexiCorn and the green onions.  This is a hit and the first thing gone at every party!

Number 5:

This iconic Dill Pickle Dip recipe! if you can’t get enough of those dill pickle wraps, the ones with cream cheese and dried beef, then this dip will have you grinning from ear to ear! This recipe has been in my top 10 ever since the first year I posted it! Want to know something funny? Twice, this recipe got so much traffic at one time that it broke my website!  

Number 4:

These Slow Cooker Dr. Pepper BBQ Ribs aren’t just delicious – they’re a viral sensation! With over 300,000 shares, this 3-ingredient wonder is about to revolutionize your BBQ game. Country Style Pork Ribs are slow-cooked in Dr. Pepper, then baked or grilled to caramelize the Dr. Pepper BBQ sauce. This recipe is quick and easy for anyone to enjoy!

Number 3:

Copycat Starbucks Medicine Ball shows how to make this popular cold-fighter super tea. A tremendously soothing tea for cold and flu season. Skip the drive-thru and the crazy prices and make this Starbucks favorite at home!

Note: The teas used in Starbucks’ Medicine Ball have been hard to find since 2023. So, I updated this post to include other teas that allow you to continue to make this healing tea at home!

Number 2:

The Sloppy Dorothy! Move over, Joe – there is a new and improved version of your classic. These Sloppy Dorothy Sandwiches are made with Dorothy Lynch Dressing and will have you licking your fingers in pure satisfaction!

Drum Roll Please…

And now it’s time for the number one recipe of 2024 … 

Number 1:

How to Make a Can of Refried Beans Taste Like a Restaurant’s -Turn a can of refried beans into restaurant quality in a matter of minutes! Only two simple add-ins and it’ll feel like you’re eating at your favorite Mexican restaurant, right at home!

Pin the most popular, Top 10 Recipes of 2025, before you go!

I’d love it if you’d pin these 10 recipes, try some of them, and let me know what you think! Shoot me a message or tag me on social media! I love seeing photos of what you made!

A Note on Supporting An Affair from the Heart

One thing I want you to know is that my recipes here on An Affair from the Heart will always remain free. From quick weeknight dinners to holiday favorites and everything in between, my goal has always been to make approachable, dependable recipes available to anyone who needs them.

If you’ve ever wondered how you can support the work I do here, the answer is simple, and it never costs a thing.

Leaving a comment or a star rating on a recipe helps others find it and lets me know what you loved. Following along on social media, liking, sharing, saving, and commenting on posts helps get these recipes seen by more home cooks. Leaving a review for my cookbook, Savor It, makes a bigger difference than you might realize, and sharing my newsletter with family or friends helps this community continue to grow.

Every small action adds up, and none of it goes unnoticed. Your support — in all of these simple, meaningful ways — is what allows me to keep creating, testing, and sharing recipes with you.

Thank you for being here and for supporting this space in the ways that feel right for you.

From the Bottom of My Grateful Heart

Thank you for being here. For reading, cooking, baking, sharing, and trusting my recipes in your homes. It’s truly an honor to be part of your family meals and traditions.

Thank you for coming along for the ride that was 2025. I’m so excited to see what we’ll cook up together in the year ahead.

Here’s to many more moments around the table in 2026. 🤍

The post Top 10 Recipes of 2025 + A Year in Review appeared first on An Affair from the Heart.

If you love a good snack mix but hate hovering over the oven to stir it, this Crockpot Chex Mix is about to become your new go-to. It’s loaded with crunchy cereals, salty nuts, pretzels, and garlic bagel chips, all coated in a buttery, savory seasoning that makes every handful irresistible. The slow cooker does all the work, and the mix cooks low and slow so the flavors soak into every bite. Perfect for holiday snacking, movie nights, game days, or gifting!

Slow Cooker Chex Mix 

This Crockpot Chex Mix is the kind of snack you can serve just about anywhere. Set out a few big bowls for the holiday season, game night, or tailgates, and it’ll disappear fast. It also makes a great homemade gift, just scoop it into clear bags or festive tins. I love packing a handful into lunchboxes or keeping a jar on the counter for easy snacking, and it’s perfect for road trips or even stashing at your desk for those mid-afternoon cravings.

Ingredients in Crockpot Chex Mix Recipe

• Rice Chex: Light, airy, and perfect for soaking up all that buttery seasoning without getting heavy. You can also use wheat chex or corn chex.
• Crispix cereal: Adds a different kind of crunch; those little hexagons hold the sauce in all the right places.
• Salted peanuts: Bring that classic salty bite and a little extra protein to balance the mix.
• Cashews: A softer, buttery nut that gives you a nice contrast to the crunchier pieces.
• Pretzels: The salty backbone of any snack mix, great texture, and perfect for catching the seasoning. 
• Garlic bagel chips: Big, sturdy pieces that add bold flavor and extra crunch. They keep the mix interesting.
• Butter: Helps everything crisp up while giving that rich, savory base to the seasoning.
• Worcestershire sauce: The secret ingredient that adds depth and that classic Chex Mix flavor.
• Seasoning salt: A quick, easy way to get well-rounded savory seasoning in one shake.
• Garlic powder: Bumps up the flavor and ties everything together.
• Sea salt: For a final touch of crunch and brightness at the very end.

How to Make Chex Mix in the Crockpot

Fill the Crockpot: Add the Rice Chex, Crispix, peanuts, cashews, pretzels, and bagel chips to your slow cooker.

Mix the Sauce: Stir together melted butter, Worcestershire, seasoning salt, and garlic powder.

Combine: Pour the sauce over the cereal mixture and gently stir to coat.

Cook: Turn the crock pot to LOW and cook:

60 minutes, stir

60 minutes, stir

45 minutes, stir

Dry: Spread the mix on a baking sheet and let it dry for a couple of hours to get perfectly crisp.

Finish: Sprinkle with a little sea salt if you like, then dig in!

Storage Instructions

Let the mix cool completely, then store in an airtight container:

• At room temperature: up to 2 weeks
• In the freezer: up to 2 months (thaws quickly and stays crisp!)

Love it? Pin it!

If you love this easy recipe for making Chex Mix in your slow cooker, be sure you can find the recipe! Pin it to your favorite Pinterest recipe board before you go!

Tips for the Best Slow Cooker Chex Mix

• Line the crockpot with a disposable liner for easy cleanup.
• Stir gently to avoid breaking the cereal pieces.
• Adjust the seasoning to suit your taste: add onion powder, smoked paprika, or cayenne for heat.

Variations

• Spicy Chex Mix: Add ½ teaspoon cayenne or hot sauce to the butter mixture.
• Ranch Chex Mix: Add a packet of dry ranch seasoning.
• Extra Crunchy: Add more pretzels or peanuts.
• Holiday Mix: Swap pretzels for festive-shaped ones or mix in red and green M&M’s after drying.

More Snack Mix Recipes to Love

I love a good popcorn or snack mix recipe, and I have so many options right here on my website. Be sure to check out the reader favorite (pictured above), my Touchdown Snack Mix. If you are a popcorn fan, be sure to check out my Crack Corn recipe, and this Homemade Moose Munch, too! Give your sweet tooth a treat, try my Candy Coated Crispix Mix, Mexican Hot Chocolate Chex, my Caramel Pecan Clusters, or this Better Than Sex Chex.

Whether you’re making a big batch for a party, a quiet night at home, or a thoughtful homemade gift, this Crockpot Chex Mix is simple, satisfying, and impossible to resist. It’s an easy way to bring a little crunch, flavor, and comfort into your day. Perfect for snacking anytime, anywhere.

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Easy Crockpot Chew Mix Recipe

Set it, forget it, snack it! This Crockpot Chex Mix is loaded with cereal, pretzels, nuts, and garlic bagel chips, all coated in buttery, savory goodness. Crunchy, flavorful, and totally addictive, it’s perfect for parties, homemade gifts, or just keeping on the counter for easy snacking anytime.

Course “This & That”, Popcorn & Snack Mixes

Cuisine American

Keyword crock pot chex mix

Prep Time 5 minutes minutes

Cook Time 2 hours hours 45 minutes minutes

Additional Time 1 hour hour 20 minutes minutes

Total Time 4 hours hours 10 minutes minutes

Servings 15 servings

Calories 286kcal

Author Michaela Kenkel

Ingredients

• 4 cups Rice Chex
• 4 cups Crispix Cereal
• 3/4 salted peanuts
• 3/4 cashews
• 2 cups pretzels
• 2 cups garlic flavored bagel chips
• 6 Tablespoons butter melted
• 1/4 cup Worcestershire Sauce
• 1 Tablespoon Seasoning salt
• 1/2 teaspoon garlic powder
• sea salt

Instructions

• Add cereal, pretzels and nuts into your crock pot.
• Add sauce and seasoning salt and garlic powder to your melted butter, stir.
• Pour over cereal mix. Gently stir to coat.
• Turn crock pot to low and cook for 60 minutes. Stir, cook for 60 minutes. Stir cook for 45 minutes. Pour onto a cookie sheet, let dry for a couple of hours. Enjoy!

Video

Notes

Storage Notes

This mix stores beautifully, which makes it perfect for prepping ahead.

• Room temperature: Store in an airtight container or zip-top bags for up to 2 weeks.
• Freezer: Freeze in airtight containers for up to 2 months. It thaws quickly and stays crisp!
• Gifting: Fill mason jars, tins, or cellophane bags and tie with a ribbon—stays fresh and crunchy for days.

Nutrition

Serving: 1serving | Calories: 286kcal | Carbohydrates: 43g | Protein: 7g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 12mg | Sodium: 1159mg | Potassium: 91mg | Fiber: 2g | Sugar: 4g | Vitamin A: 410IU | Vitamin C: 4mg | Calcium: 63mg | Iron: 7mg

This recipe was originally posted on February 3, 2015, written on behalf of Hasbro Game Channel. It has been updated to improve user experience and reshared on December 11, 2025.

The post Crock Pot Chex Mix appeared first on An Affair from the Heart.

Cowboy Corn Casserole is one of those dishes that feels instantly comforting the moment it comes out of the oven, warm, golden, creamy, and just a little bit unexpected in the best way. The magic comes from stirring in Paisley Farm Cowboy Caviar, which adds color, texture, and a pop of zesty flavor that makes every bite more interesting. It’s such an easy upgrade, but one that makes this casserole feel special enough for gatherings while still simple enough for a weeknight.

Corn Casserole with Cowboy Caviar

This dish works with almost anything you’re serving. It’s perfect next to grilled chicken, smoky brisket, burgers, pork chops, or even a cozy Sunday roast. It fits right in at potlucks and holidays, too, with turkey or ham. There is rarely a spoonful left at the end of the meal.

Leftovers reheat beautifully in the microwave or oven, and their flavors only get better the next day. Store any extras covered in the fridge, and you’re set for a great lunch tomorrow.

This post is sponsored by my friends at Paisley Farm Foods. My opinion and the love of their products is all my own.

Paisley Farm Cowboy Caviar

Add bold, zesty flavor to any meal with Paisley Farm Cowboy Caviar. Each jar is packed with a colorful, hearty mix of black beans, pinto beans, corn, red bell peppers, and spices, fresh, flavorful, and ready to serve. Perfect as a dip, tossed in salads, on tacos, or mixed into casseroles like this Cowboy Corn Casserole, it brings a vibrant, farm-fresh taste with none of the artificial preservatives. Convenient, versatile, and full of wholesome ingredients, Paisley Farm Cowboy Caviar makes it easy to elevate everyday meals with a pop of flavor.

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Adding Paisley Farm Cowboy Caviar to corn casserole is such an easy way to make the dish even better. It brings instant flavor without any chopping, plus the mix of beans, peppers, and corn adds great texture to balance the creamy base. I also love how it brightens the casserole with little pops of color, making it look extra inviting on the table.

The beans give it a bit more substance (and even a little extra fiber), so it feels heartier and more satisfying. And maybe the best part? It stretches the casserole just a bit further, perfect when you’re feeding a crowd or hoping for leftovers.

Ingredients in this Cowboy Corn Casserole

Find all of the complete measurements and instructions in the printable recipe card at the bottom of this post. 

• Creamed corn gives the casserole its signature sweetness and creamy texture.
• Sour cream makes it extra tender and keeps it from drying out.
• Melted butter adds richness and that classic comfort food flavor.
• An egg helps everything set, so you get soft, sliceable squares.
• Corn muffin mix brings the perfect touch of sweetness and turns it into that fluffy, spoonable casserole everyone loves.
• Paisley Farm Cowboy Caviar adds color, heartiness, and a little zip, taking a traditional corn casserole to a whole new level.

How to Make Cornbread Cowboy Casserole

This casserole comes together super quickly! Dump everything together, mix, and bake!

Preheat the oven to 350°F. Grease an 8×8-inch baking dish or spray it with non-stick cooking spray. Set it aside. 

Place all of the ingredients in a large bowl.

Mix until incorporated. 

Pour into the prepared baking dish and bake for 50-55 minutes until the top is golden brown. Let the casserole sit for at least 10 minutes before serving.

Store any leftovers covered in the fridge for up to 5 days. Warm in the oven or microwave before serving. 

Tip: Add a little cumin or taco seasoning to your batter and spice things up for Taco night!

Love it? Pin it! 

If you can’t wait to try this Cowboy Corn Casserole recipe, be sure you can find it. Pin it to your favorite Pinterest recipe board before you go. 

More Recipes to Love

If you are loving these unexpected ways to use Paisley Farm Cowboy Caviar in recipes, you need to take a peek at my Mexican Hamburgers (pictured above) and these Chicken and Cowboy Caviar Taquitos, too.

I wanted to share some of my favorite recipes that use corn, too, because I bet if you are here peeking at the recipe for this cowboy corn casserole, you love corn like we do! My Crack Corn Dip recipe has been an internet sensation for years, and this Grilled Corn and Avocado Salad and Frito Corn Salad go with just about everything. And if you are wondering what’s to make for dinner, this Cheesy Corn Chowder and Honey Cornbread are the obvious answer!

More Paisley Farm Products

I have had the pleasure of working with Paisley Farm Foods for years, and we have created so many amazing recipes with their wholesome products.

Paisley Farm features many delicious “straight from the jar” products. I have shared countless recipes using their Five Bean Salad and both their Hot Brussels Sprouts and Dilled Brussels Sprouts. They also have Sweet Pickled Beets and another new addition, Balsamic Beet & Onion Salad. Whether you are looking for a quick side dish and just want to pop open a jar or you are looking to add some serious flavor to one of your recipes, you need to check them out!

Find where you can pick up delicious Paisley Farm Five Bean Salad, or any of their other fabulous products by visiting their website.  Follow Paisley Farm on their social media for great recipes all year long: FaceBook, Instagram, Twitter, and Pinterest.

See All of My Paisley Farm Recipes Here

Whether you’re feeding your family or bringing a dish to share, this Cowboy Corn Casserole is easy, reliable, and incredibly delicious. Add it to your menu and watch it become one of those recipes people always ask for. Enjoy!

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Print

Cowboy Corn Casserole

This Cowboy Corn Casserole is creamy, buttery, and loaded with colorful, zesty Paisley Farm Cowboy Caviar. Easy to make, crowd-pleasing, and full of flavor—perfect for weeknight dinners, potlucks, or holiday sides!

Course Casserole, Side Dish

Cuisine American

Keyword casserole, corn,, cornbread,, Paisley Farm Cowboy Caviar

Prep Time 5 minutes minutes

Cook Time 50 minutes minutes

Servings 9 servings

Calories 153kcal

Ingredients

• 1 1/2 cups Paisley Farm Cowboy Caviar
• 1 15 ounce can creamed corn
• 1 cup sour cream
• ½ cup (1 stick) butter melted
• 1 large egg slightly beaten
• 1 8.5 ounce box Jiffy Corn Muffin Mix

Instructions

• Preheat the oven to 350°F. Grease an 8×8-inch baking dish.
• In a large bowl, mix all of the ingredients until incorporated. Pour into the prepared baking dish and bake for 50-55 minutes until the top is golden brown.
• Let the casserole sit for at least 10 minutes before serving

Nutrition

Serving: 1serving | Calories: 153kcal | Carbohydrates: 1g | Protein: 1g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 64mg | Sodium: 102mg | Potassium: 43mg | Fiber: 0.01g | Sugar: 1g | Vitamin A: 518IU | Vitamin C: 0.2mg | Calcium: 32mg | Iron: 0.1mg

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