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Pork Chops with Apples & Stuffing

Michaela Kenkel — Fri, 11 Sep 2026 14:51:54 +0000

There is something about pork and apples that feels like fall. Add savory stuffing and caramelized onions, and you have the kind of cozy dinner that makes everyone happy to gather around the table.

These Pork Chops with Apples & Stuffing start with thick, bone-in pork chops seared in a cast iron skillet until beautifully browned. Sweet onions cook in butter until golden, then everything is layered with apple pie filling, cinnamon, and savory stuffing before it goes into the oven.

The result is tender, juicy pork with that wonderful sweet-and-savory combination that works so well with pork chops. And because everything finishes in one skillet, it looks impressive without much trouble.

Fall is just around the corner, and before everything turns into pumpkin everything, let’s take a moment to savor apple season. It’s one of my favorites, and I have loads of apple recipes right here on my website. Both sweet and savory, like this brand new recipe, sure to bring all kinds of comfort to your kitchen table.

Iowa Pork sponsors this recipe, but my opinions here and lifelong love of pork and pork farmers are all my own.

I am excited to partner with Iowa Pork to bring you this recipe. Pork is such a versatile protein for family meals, and thick-cut pork chops are especially nice for recipes like this because they stay juicy while all of those flavors bake together.

Even though I didn’t grow up on a farm in Iowa like my husband did, growing up we ate pork a lot. My Mom’s Pork Chops and Mushroom Gravy were one of my favorite comfort meals as a kid, and I still make them all of the time for my family. Little do they know that while they are enjoying my pork recipes, I am internally smiling because I am aware of Pork’s nutritional value.

Pork Chops with Apples

This is one of those dinners that looks like you fussed over it much more than you actually did. Once you sear the pork chops and caramelize the onions, the skillet does most of the work in the oven.

The apples add sweetness without turning the dish into dessert, while the onions, pork, and stuffing keep everything wonderfully savory. A little cinnamon ties it all together.

I also love that each pork chop gets its own generous helping of stuffing right on top. No need to make a bunch of separate side dishes unless you want to. Add a simple green vegetable or salad, and dinner is done.

Ingredients in Pork Chop, Apple, Stuffing Bake

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

Bone-in pork chops: Choose thicker pork chops, about 1 to 1 ¼ inches thick. The thicker cut works especially well for searing and then finishing in the oven.

Salt and pepper: A simple seasoning is all the pork needs because there are plenty of flavors coming from the other ingredients.
Olive oil: Used to get a nice sear on the pork chops.
Butter: Adds richness and helps the onions cook until soft and beautifully golden.
Sweet onion: I used a Vidalia onion. Thinly sliced sweet onion becomes mild and almost buttery as it cooks.
Chicken stock: Deglazes the skillet and picks up all of those flavorful browned bits left behind from the pork.
Stuffing mix: I used pork-flavored Stove Top Stuffing, but Sage or Traditional would also be delicious.
Apple pie filling: A convenient shortcut that gives you tender apples and a sweet sauce without peeling and cooking fresh apples separately.
Ground cinnamon: Just enough to complement the apples and bring a warm fall flavor to the dish.

How to Make Pork Chops with Apples & Stuffing

Preheat your oven to 400°F.

Season the pork chops generously with salt and pepper on both sides. Heat the olive oil in a large cast iron skillet over medium-high heat, then sear the pork chops for about 6 minutes on each side.

While the pork is searing, prepare the stuffing according to the package directions and set it aside.

Remove the pork chops from the skillet and add the butter. Once melted, add the thinly sliced onions and cook until they are soft and caramel-colored, about 8 minutes.

Pour in the chicken stock, scraping the bottom of the skillet to loosen all of those flavorful browned bits.

Push the onions to one side and return the pork chops to the skillet. Divide the onions evenly over the pork chops.

Spoon apple pie filling over each chop and sprinkle the apples with cinnamon. Divide the prepared stuffing into four portions and mound one portion over each pork chop.

Cover the skillet and bake for 30 minutes. Remove the lid and bake for another 5 minutes, or until the stuffing is lightly crisp on top and the pork has reached a safe internal temperature (145° F.)

Storage and Reheating

Store leftover pork chops, apples, onions, and stuffing together in an airtight container in the refrigerator.

When reheating, cover the pork so it doesn’t dry out. You can warm individual portions in the microwave or place everything in a covered baking dish and reheat gently in the oven.

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If you can’t wait to try this recipe for Baked Pork Chops with Apple & Stuffing, make sure you can find it! Pin it to your favorite Pinterest recipe board before you go.

Tips for the Best Pork Chops with Apples & Stuffing

Use thick, bone-in pork chops for this recipe. Thin chops can cook too quickly during the combination of searing and baking.

Don’t skip deglazing the skillet. Those little browned bits left behind after searing the pork are packed with flavor. Scraping them up with the chicken stock adds that flavor right back into the dish.

Give the onions time to develop some color. You don’t need to deeply caramelize them, but allowing them to become soft and golden makes them sweeter and more flavorful.

Use an instant-read meat thermometer to check your pork rather than relying only on cooking time. Because pork chops can vary in thickness, temperature is the best way to know when they’re ready.

Best Pork Chop Tip: Insert your thermometer into the thickest part of the pork chop without touching the bone for the most accurate reading.

To What Temperature Should Pork Chops Be Cooked?

For juicy pork chops, cook whole cuts of pork to an internal temperature of 145°F, followed by a 3-minute rest.

Keep in mind that your pork chops will continue cooking slightly after they come out of the oven. Checking the temperature toward the end of the cooking time can help prevent overcooking.

Pork Chops with Apples FAQs

Can I use boneless pork chops? Yes, but watch them carefully because boneless chops may cook faster. Thick, bone-in pork chops are my preference for this recipe.
What kind of stuffing should I use? I used pork-flavored Stove Top Stuffing. Sage or Traditional stuffing would also pair nicely with the pork and apples.
Do I have to use a cast iron skillet? No. Use any large, oven-safe skillet with a lid. If your skillet doesn’t have a lid, you can cover it tightly with aluminum foil. If you can’t transfer your skillet to an oven, transfer the pork chops to any other oven-safe pan for baking.
Can I use fresh apples instead of apple pie filling? You could make a homemade cooked apple topping, but I wouldn’t simply substitute raw apples cup-for-cup. The prepared pie filling provides both the tender apples and the sweet sauce that are part of this recipe.
Why do pork and apples go together? The mild savory flavor of pork is a natural match for the sweetness and slight tartness of apples. Add onions, sage-style stuffing, and cinnamon, and you get a classic sweet-and-savory combination.

More Pork Recipes to Love

There are so many different cuts of pork to enjoy, and I have many pork recipes on my website for you to love. Different cuts require different cooking techniques and internal cooking temperatures too. Iowa Pork makes it easy for you to figure out those internal temperatures with their Pork Cooking Temperature Guide.

If you love pork chops like we do, be sure to check out these No Peek Pork Chops and Rice, Pork Chops with Mushroom Gravy, Baked Pork Chops with Stuffing (a great way to use up extra stuffing from the holidays!), and these yummy Taco Pork Chops, too!

Last summer I shared this Pepperoni Pizza Burger, perfect to make on the grill or indoors all year long. Some other Iowa Pork favorites include Pork Stew (pictured above), Dr. Pepper Pork Ribs, Creamy Bacon Soup, Pork Roast and Gravy, Pork Roast and Sauerkraut, and this Iowa classic: Breaded Pork Tenderloin Sandwich.

See ALL of my Pork Recipes Here

Be sure to follow along with Iowa Pork on Instagram, Facebook, Pinterest, and Twitter for delicious pork recipes year-round!

The minute cooler weather arrives, I start craving meals just like this one. These Pork Chops with Apples & Stuffing have everything I want in a cozy dinner: juicy pork, buttery onions, sweet apples, and savory stuffing, all together in one skillet.

It’s simple enough for a family dinner but pretty enough to serve when you have company. And that combination of pork and apples just seems made for those first crisp evenings of fall.

Thank you to Iowa Pork for sponsoring this recipe and for supporting the work I do here at An Affair from the Heart.

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Pork Chops with Apples and Stuffing

Thick, juicy pork chops topped with caramelized onions, sweet apples and savory stuffing are baked together in one skillet for an easy, cozy fall dinner.

Course Main Dishes

Cuisine American

Keyword apple, Iowa Pork, pork, pork chops, pork chops and stuffing

Prep Time 15

Cook Time 55

Servings servings

Calories 480kcal

Ingredients

4 bone-in pork chops 1 to 1 ¼ inches thick
Salt and pepper to taste
3 Tablespoons olive oil
3 Tablespoons butter
1 medium-sized sweet onion halved and thinly sliced (I used Vidalia)
1 cup chicken stock
1 6-ounce box Stove Top Stuffing, prepared according to package directions (I used Pork flavor, but Sage or Traditional work well, too)
1 20-ounce can apple pie filling
½ teaspoon ground cinnamon

Instructions

Preheat the oven to 400°F.
Heat the olive oil in a large cast iron skillet over medium-high heat. Season the pork chops with salt and pepper on both sides.
Add the pork chops to the hot skillet and sear for about 6 minutes on each side. Transfer the pork chops to a plate and set aside.
While the pork chops are searing, prepare the stuffing according to the package directions. Set aside.
Reduce the heat to medium and melt the butter in the same skillet. Add the sliced onion and cook, stirring occasionally, until soft and golden, about 8 minutes.
Pour the chicken stock into the skillet, scraping the bottom of the pan to loosen any browned bits.
Push the onions to the side and return the pork chops to the skillet. Spoon the onions evenly over the tops of the pork chops.
Divide the apple pie filling evenly among the pork chops, spooning it over the top of each one. Sprinkle with the ground cinnamon.
Divide the prepared stuffing into 4 equal portions and mound one portion on top of each pork chop.
Cover the skillet with a lid and transfer it to the oven. Bake for 20 minutes, then begin checking the internal temperature of the pork chops. Continue baking, covered, as needed until the pork reaches 145°F when an instant-read thermometer is inserted into the thickest part of the chop without touching the bone. **Thicker pork chops may require additional baking time.
Remove the lid and bake for about 5 minutes more to lightly crisp the tops of the stuffing.
Let the pork chops rest for 3 minutes before serving.

Video

Notes

Pork chops can vary in thickness, so use an instant-read thermometer to determine doneness. Pork is safely cooked when it reaches an internal temperature of 145°F, followed by a 3-minute rest.
Check the temperature of the pork toward the end of the covered baking time to prevent overcooking.
Pork-flavored stuffing is delicious here, but Sage or Traditional stuffing can be substituted.
If your oven-safe skillet doesn’t have a lid, cover it tightly with aluminum foil.
For the most accurate temperature reading, insert the thermometer into the thickest part of the pork chop without touching the bone.

Store leftover pork chops, apples, onions, and stuffing together in an airtight container in the refrigerator.

When reheating, cover the pork so it doesn’t dry out. You can warm individual portions in the microwave or place everything in a covered baking dish and reheat gently in the oven.

Nutrition

The post Pork Chops with Apples & Stuffing appeared first on An Affair from the Heart.

Red Lobster Cheddar Bay Biscuit Recipe

Michaela Kenkel — Thu, 03 Sep 2026 16:27:44 +0000

These Red Lobster Cheddar Bay Biscuits are buttery, cheesy, garlicky, and incredibly easy to make at home. This copycat recipe starts with Bisquick, plenty of cheddar cheese, and cold butter; then you brush the warm biscuits with garlic-parsley butter as soon as they come out of the oven.

If you’ve ever found yourself reaching for just one more biscuit from that basket at Red Lobster, this recipe is for you!

Growing up, I always loved the biscuits at Red Lobster. So, when I discovered years ago that I could make a version of those famous Cheddar Bay Biscuits right at home, you can imagine how excited I was.

And the best part? They’re surprisingly simple.

There’s no rolling, cutting, or kneading involved. These are easy drop biscuits made with Bisquick, which means you can have a basket of warm, cheesy garlic biscuits on the table in a little over 20 minutes.

Don’t have Bisquick in the pantry? You can make my Homemade Bisquick Mix and use that instead.

Red Lobster Cheddar Bay Biscuits

If you ask me, one of the best parts about eating at Red Lobster has always been that basket of warm biscuits that arrives at the table. This homemade version gives you those same flavors whenever the craving hits.

They’re tender on the inside with lightly golden edges, plenty of cheddar cheese throughout, and that irresistible garlic butter brushed over the top.

Because they are drop biscuits, they’re incredibly easy, too. No biscuit cutter and no perfectly shaped dough required. Just mix, scoop, bake, and brush with butter.

Serve them alongside soup, salad, seafood, chicken, steak, pasta, or just about anything that could use a warm biscuit on the side.

Ingredients in Copycat Cheddar Bay Biscuits

You only need a handful of simple ingredients to make these cheesy garlic biscuits.

Bisquick baking mix – Makes these drop biscuits incredibly quick and easy. You can use store-bought Bisquick or my homemade version.
Butter – Cut cold butter into the Bisquick before adding the other ingredients. Keeping the butter cold helps create a tender biscuit.
Cheddar cheese – Cheddar gives these biscuits their signature cheesy flavor. I prefer freshly shredded cheese because it melts beautifully, but pre-shredded cheese will work, too.
Sugar – Just a little sugar balances all of those savory flavors without making the biscuits taste sweet.
Milk – Brings the biscuit dough together. Regular dairy milk works perfectly here.
Garlic powder – Garlic powder goes into both the biscuit dough and the buttery topping for plenty of garlic flavor.
Dried parsley – Adds a little color and flavor to the garlic butter brushed over the warm biscuits.

How to Make Red Lobster Cheddar Bay Biscuits

Preheat your oven to 400°F.

Add the Bisquick and cold butter to a mixing bowl. Using a pastry blender or two butter knives, cut the butter into the Bisquick until it is distributed throughout the mixture. You should still be able to see little pieces of butter.

Add the shredded cheddar cheese, sugar, milk, and garlic powder. Mix just until everything comes together.

Be careful not to overmix the biscuit dough. Overworking it can make your biscuits tougher instead of light and tender.

Drop the dough by rounded spoonfuls onto an ungreased baking sheet.

Bake for 15–17 minutes, or until the biscuits are lightly golden brown on top.

While the biscuits bake, stir together the melted butter, garlic powder, and dried parsley.

As soon as the biscuits come out of the oven, brush the tops generously with the garlic parsley butter.

Serve them warm!

How to Store Cheddar Bay Biscuits

Once completely cooled, store leftover biscuits in an airtight container at room temperature for up to 2 days.

For longer storage, keep them in an airtight container in the refrigerator for up to 4 days.

Warm leftover biscuits briefly before serving to bring back some of that soft, buttery texture.

Can You Freeze Cheddar Bay Biscuits?

Yes! These biscuits freeze really well.

Let the baked biscuits cool completely, then place them in an airtight freezer-safe container or freezer bag. Freeze them for up to 3 months.

Thaw at room temperature or overnight in the refrigerator, then warm them before serving.

For an extra little refresh, brush them with a bit of melted garlic butter after reheating.

Love it? Pin it!

If you can’t wait to make this copycat Red Lobster Cheddar Bay Biscuit recipe, make sure you can find it! Pin it to your favorite Pinterest recipe board before you go!

Tips for the Best Cheddar Bay Biscuits

Keep your butter cold until you’re ready to use it. Those little pieces of cold butter throughout the dough help make the biscuits tender.

Freshly grated cheddar melts especially well and gives you great cheese flavor throughout the biscuits.

Don’t overmix the dough. Once everything is combined, stop mixing.

Try to make your scoops fairly similar in size so the biscuits bake evenly.

And don’t skip that final brush of garlic butter! Brush it on while the biscuits are still hot from the oven so it melts right into all of those little nooks and crannies.

Best Cheddar Bay Biscuit Tip: Serve these straight from the oven whenever possible. They’re at their absolute best when they’re warm, buttery, and fresh.

Frequently Asked Questions

Can I use homemade Bisquick? Absolutely. My Homemade Bisquick Mix works beautifully in this recipe and is a great option when you don’t have a box of Bisquick in the pantry.
Can I use pre-shredded cheddar cheese? Yes. Freshly grated cheddar tends to melt a little better, but pre-shredded cheese works just fine when you need to keep things quick and easy.
Why shouldn’t I overmix biscuit dough? Mixing the dough too much can make biscuits dense or tough. Stir only until the ingredients are combined.
Can I make these biscuits ahead of time? You can bake them ahead, but these biscuits really shine when they’re served warm. If making them earlier in the day, warm them briefly before serving and add a fresh brush of garlic butter.
How do I know when the biscuits are done? Look for lightly golden tops and edges. Depending on your oven and the size of your biscuits, this should take about 15–17 minutes.

Homemade Cheddar Bay Biscuits Anytime

There is just something about a warm basket of cheesy garlic biscuits on the dinner table that makes an ordinary meal better.

And when they’re this easy to make, there’s no reason to wait until the next time you visit Red Lobster to enjoy them.

These copycat Red Lobster Cheddar Bay Biscuits have all of those flavors I have loved for years: cheddar cheese, garlic, butter, and a soft, tender center. Serve them warm, pass the basket around, and don’t be surprised when everyone reaches for seconds.

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Red Lobster Cheddar Bay Biscuits (Easy Copycat Recipe)

Easy copycat Red Lobster Cheddar Bay Biscuits are tender, cheesy, and full of garlic butter flavor. Made with Bisquick and ready in about 20 minutes!

Course Rolls-Biscuits-Muffins

Cuisine American

Keyword biscuits, copy cat, drop biscuits,, Red Lobster Cheddar Bay Biscuits

Prep Time 5

Cook Time 17

Total Time 22

Servings biscuits

Calories 221kcal

Author Michaela Kenkel

Ingredients

For the Biscuits:

2 1/2 cups Bisquick baking mix
4 Tablespoons cold butter
1 cup shredded cheddar cheese
1/4 cup sugar
3/4 cup milk
1/4 teaspoon garlic powder

For the Garlic Butter Topping:

2 Tablespoons butter melted
1/2 teaspoon garlic powder
1/4 teaspoon dried parsley flakes

Instructions

Preheat the oven to 400°F.
Add the Bisquick baking mix and cold butter to a large mixing bowl. Using a pastry blender or two butter knives, cut the butter into the Bisquick until it is evenly distributed. Small pieces of butter should still be visible throughout the mixture.
Add the shredded cheddar cheese, sugar, milk, and 1/4 teaspoon garlic powder. Gently mix just until the ingredients are combined. Do not overmix the dough.
Drop the biscuit dough by rounded spoonfuls onto an ungreased baking sheet, making 12 biscuits.
Bake for 15–17 minutes, or until the tops and edges of the biscuits are lightly golden brown.
While the biscuits bake, combine the melted butter, 1/2 teaspoon garlic powder, and dried parsley in a small bowl.
Remove the biscuits from the oven and immediately brush the tops generously with the garlic butter mixture.
Serve warm.

Video

Notes

Keep the butter cold. Cold butter helps give the biscuits a tender texture.
Don’t overmix. Stir the dough only until everything comes together. Overmixing can result in tougher biscuits.
Freshly shredded cheddar works especially well. It melts easily and distributes nicely throughout the biscuits, although pre-shredded cheese can also be used.
Make similar-sized biscuits. This helps them bake evenly and finish at approximately the same time.
Serve them warm. These biscuits are at their best fresh from the oven with that garlic butter brushed over the top.
Storage: Store completely cooled biscuits in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days.
Freezing: Freeze cooled biscuits in an airtight freezer-safe container or bag for up to 3 months. Thaw and warm before serving.
Reheating: Warm leftover biscuits briefly in the oven, toaster oven, or microwave. Brush with a little additional melted garlic butter, if desired.

Nutrition

This recipe was originally posted on February 26, 2014. It has been updated to improve user experience and reshared on September 3, 2026.

The post Red Lobster Cheddar Bay Biscuit Recipe appeared first on An Affair from the Heart.

Tomato Pie

Michaela Kenkel — Mon, 03 Aug 2026 21:45:53 +0000

Fresh garden tomatoes, fragrant basil, garlic, green onions, and a creamy blend of cheddar and mozzarella cheese are layered into a flaky pie crust and baked until golden and bubbly. This Southern Tomato Pie is one of the very best ways to celebrate tomato season. Perfect for lunch, brunch, light dinners, or serving alongside grilled meats, it’s a summertime classic that disappears fast.

This savory Tomato Pie recipe is ready in a little over an hour and serves 8.

About seven years ago, I took part in a week-long event with a few of my blogger buddies. It was called Tomato Week, and we all shared new-to-us recipes that utilized, you guessed it, fresh tomatoes! This Tomato Pie was one of the ones that I shared that year. It has since been a family favorite here, and if you have never tried tomato pie, I bet it will be a fast favorite for you too!

Best Tomato Pie Recipe

If your garden is overflowing with ripe summer tomatoes, this Tomato Pie deserves a spot on your table. Juicy tomatoes are layered with fresh basil, garlic, green onions, and a rich, cheesy mayonnaise topping before baking into a buttery pie crust.

Don’t let the mayonnaise fool you. As it bakes, it melts into the cheeses, creating a rich, creamy filling that holds everything together without tasting like mayonnaise at all. The result is savory, cheesy, and bursting with fresh tomato flavor in every bite.

It’s wonderful served warm, at room temperature, or even chilled the next day, making it a great make-ahead dish for picnics, potlucks, brunches, and summer gatherings.

Ingredients in Southern Tomato Pie

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

Ripe tomatoes are the star of the recipe. Choose firm, ripe tomatoes that are full of flavor but not overly soft.

Unbaked pie crust creates the flaky foundation for the pie. Homemade or refrigerated store-bought crust both work well.
Salt helps draw excess moisture from the tomatoes, preventing a soggy pie.
Fresh basil adds bright, summery flavor that pairs beautifully with tomatoes.
Green onion provides a mild onion flavor without overpowering the tomatoes.
Garlic adds savory depth.
Sharp cheddar cheese gives the pie a rich, tangy flavor.
Mozzarella cheese melts beautifully, creating that irresistible cheesy topping.
Mayonnaise binds the cheese mixture together into the classic creamy topping that Southern Tomato Pie is known for.
Freshly cracked black pepper adds just the right finishing touch.

TIP: Why You Should Grate Your Own Cheese.

How to Make Tomato Pie

Preheat your oven to 400°F.

Fit the pie crust into a 9-inch pie plate. Prick the bottom several times with a fork, then line it with foil or parchment paper and fill with pie weights or dried beans. Bake for about 8 minutes, or until it just begins to turn lightly golden. Remove the weights and allow the crust to cool slightly. Reduce the oven temperature to 350°F.

TIP: Easy Instructions on Pre-Baking Pie Crusts, with or without pie weights

While the crust bakes, arrange the tomato slices in a single layer on paper towels. Sprinkle both sides lightly with salt and allow them to rest for about 30 minutes. This step removes excess moisture and is the secret to avoiding a watery tomato pie.

While the tomatoes drain, stir together the basil, green onion, and garlic in one bowl. In a separate bowl, combine the cheddar, mozzarella, mayonnaise, and black pepper until well mixed.

After the tomatoes have rested, gently pat them dry with fresh paper towels.

Arrange half of the tomatoes in the bottom of the prepared crust. Sprinkle with half of the basil mixture. Repeat with the remaining tomatoes and basil mixture.

Spread the cheese mixture evenly over the top, covering the tomatoes completely.

Bake for about 30 minutes, or until the topping is bubbling and lightly golden brown.

Allow the pie to rest for at least 10 minutes before slicing and serving.

Storage

Store leftover Tomato Pie in an airtight container in the refrigerator for up to 3 days.

Reheat individual slices in a 325°F oven or toaster oven until warmed through. While the microwave works in a pinch, reheating in the oven helps the crust stay crisp.

Love it? Pin it!

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

Tips for the Best Tomato Pie

Don’t Skip Draining the Tomatoes – Removing excess moisture is the single most important step. Salting the tomatoes and letting them rest keeps the crust crisp and prevents a watery filling.
Use Peak-Season Tomatoes – The better your tomatoes taste, the better your pie will taste. Garden tomatoes or locally grown farmers market tomatoes are ideal.
Blind Bake the Crust – Starting with a partially baked crust helps it stay flaky instead of becoming soggy once the filling is added.
Let It Rest Before Cutting – Giving the pie 10 to 15 minutes to cool allows the filling to set so slices hold together beautifully.
Want to add a little more protein? Toss in a cup of crumbled cooked bacon.
Best Tomato Pie Tip: If your tomatoes are especially juicy, place the salted slices on a wire rack set over a baking sheet rather than directly on paper towels. This allows the moisture to drip away instead of sitting underneath the tomatoes, resulting in an even firmer, less watery pie.

Choosing the Best Tomatoes

If you’re growing garden tomatoes this year, or are lucky enough to have a neighbor or friend share their harvest, this Tomato Pie is one of the very best ways to enjoy them. Fresh summer tomatoes are hard to beat.

But don’t let the lack of homegrown tomatoes stop you from making this recipe. A great Tomato Pie starts with flavorful tomatoes, and you can absolutely find excellent grocery store tomatoes if you know what to look for.

Here are a few tips for picking the best tomatoes:

Shop local when possible. Locally grown tomatoes from a farmers market or grocery store are often picked riper than those shipped long distances. During tomato season, farmers market tomatoes are almost always worth grabbing if they’re available.
Look for vine-ripened tomatoes. Vine-ripened tomatoes are generally allowed to mature longer before being picked, giving them richer flavor than tomatoes harvested green and ripened during shipping.
Check the skin carefully. Choose tomatoes that are smooth, firm, and free from bruises, cracks, or dark spots. Even a small blemish can indicate spoilage inside.
Pick up the tomato. A good tomato should feel heavy for its size. Heavier tomatoes usually contain more juice and better texture.
Give it a sniff. A ripe tomato should have a fresh, earthy aroma, especially near the stem. If it doesn’t smell like much, it probably won’t taste like much either.

Whether you’re using tomatoes fresh from the garden, a local farmers market, or your favorite grocery store, choosing ripe, flavorful tomatoes will make all the difference in this Southern Tomato Pie.

Frequently Asked Questions

Why is my tomato pie watery? Usually because the tomatoes weren’t drained long enough. Salting and blotting the tomatoes removes excess moisture before baking.
Can I make Tomato Pie ahead of time? Yes. You can assemble the pie a few hours in advance and refrigerate it until you’re ready to bake. Leftovers are also excellent served cold or gently reheated.
Can I use store-bought pie crust? Absolutely. A refrigerated pie crust is a great time-saving option and works perfectly in this recipe.
Can I freeze Tomato Pie? Because of the fresh tomatoes and mayonnaise-based filling, freezing isn’t recommended. The texture can become watery after thawing.

More Fresh Tomato Recipes to Love

If fresh tomato recipes are your thing, check these out!

Zucchini & Tomatoes, Caprese Salad, Tomato Cracker Salad (pictured above), Fresh Bruschetta, Cucumber Tomato Salad, Bacon Egg Salad and Tomato Sandwich, Grilled Turkey Havarti Sandwiches, Marinated Vegetable Salad, Greek Heirloom Tomato Salad, Mediterranean Tomato and Cucumber Salad and this Tomato Riccota Tart.

Every summer has those recipes you find yourself making again and again, and Tomato Pie is one of mine. It’s simple, packed with fresh garden flavor, and always seems to disappear a little faster than expected. Whether you’re using tomatoes from your own backyard, the farmers market, or a neighbor who shared their harvest, this Southern classic is one delicious way to make the most of tomato season. Give it a try, and don’t forget to leave a rating and comment to let me know how it turned out!

LIKE THIS RECIPE?
Don’t forget to give it a ⭐️⭐️⭐️⭐️⭐️ star rating and
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Tomato Pie

This classic Southern Tomato Pie features layers of juicy ripe tomatoes, fresh basil, garlic, green onion, and a creamy cheddar and mozzarella topping baked in a flaky pie crust. It's one of the best ways to enjoy fresh summer tomatoes and makes a delicious lunch, brunch, or light dinner.

Course Pies

Cuisine American, Southern

Keyword Alabama, fresh tomatoes, pie, southern, Tomato, tomato pie, tomato recipes, vegetarian

Prep Time 30

Cook Time 40

resting time 10

Total Time 1 20

Servings servings

Calories 357kcal

Author Michaela Kenkel

Ingredients

1 pie crust
5-6 red ripe tomatoes sliced
1 teaspoon salt
1/4 cup fresh basil leaves chopped (about 10 leaves)
1/2 cup green onion chopped
2 cloves garlic minced
1 cup grated sharp cheddar cheese
1 cup grated mozzarella cheese
3/4 cup mayonnaise
freshly cracked black pepper to taste

Instructions

Heat oven to 400 degrees, line a pie plate with unbaked crust and shape crust. With the tines of a fork, poke holes in the bottom of the crust. Use a piece of heavy duty foil (foil method) or a pie weight in the center so the crust does not bubble up as it bakes. Place crust in the oven and bake for about 8 minutes, or until crust begins to brown. Remove and cool.
Reduce oven temperature to 350 degrees.
While crust is pre-baking, line a large cookie sheet with a couple of layers of paper towels. Place sliced tomatoes in a single layer on towels and sprinkle with salt. Let rest for 30 minutes.
Combine the basil, green onion and garlic in a bowl. Set aside.
Combine the mayo and shredded cheeses another bowl. Sprinkle with pepper. Set aside.
After 30 minutes, gently blot the tops of the tomatoes with more paper towels to remove any excess juice.
Place a layer of tomato slices into the bottom of the pre-baked pie crust. Top with half of the basil mixture. Add another layer of tomatoes and the rest of the basil mixture. Spread the cheese mixture over the top.
Bake for 30 minutes. Cheese will begin to slightly brown on top. Remove from oven and let rest 10 minutes before slicing.

Video

Notes

Store leftover Tomato Pie in an airtight container in the refrigerator for up to 3 days.

Reheat individual slices in a 325°F oven or toaster oven until warmed through. While the microwave works in a pinch, reheating in the oven helps the crust stay crisp.

Roma tomatoes can be substituted if that’s what you have on hand. Because they contain less moisture, you may need one or two extra tomatoes to cover the pie.
Add a few slices of cooked bacon between the tomato layers for a smoky twist.
Parmesan cheese can be mixed into the topping for extra savory flavor.
Tomato Pie can be assembled several hours ahead of time and refrigerated before baking.
Delicious served alongside grilled chicken, burgers, soup, or a simple green salad.

Nutrition

This recipe was originally posted on July 22, 2019. It has been updated to improve user experience and reshared on August 3, 2026.

The post Tomato Pie appeared first on An Affair from the Heart.

Southwest Stuffed Peppers

Michaela Kenkel — Thu, 30 Jul 2026 14:08:23 +0000

These Southwest Stuffed Peppers are a hearty, flavor-packed twist on the classic comfort food. Tender bell peppers are filled with seasoned ground beef, smoky red beans and rice, salsa, warm spices, and topped with melty pepper jack cheese for an easy dinner the whole family will love.

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

Cook Time 55

Total Time 1 5

Servings 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

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.

Red, White & Bleu Burger

Michaela Kenkel — Tue, 23 Jun 2026 01:13:56 +0000

If you’re looking for a burger that’s a little more memorable than the standard cheeseburger, this Red, White & Bleu Burger delivers big flavor with very little effort. Juicy beef patties are mixed with smoky bacon and tangy bleu cheese, then topped with fresh tomatoes, more bacon, and extra bleu cheese for a burger that’s loaded with flavor in every bite.

This easy recipe makes four hearty burgers, making it perfect for a family dinner, a casual weekend cookout, or an evening around the grill with friends. Pair them with potato salad, baked beans, chips, or your favorite summer side dishes, and you’ve got a meal everyone will be talking about long after the last bite.

With bright red tomatoes, creamy white bleu cheese, and all-American grilled burger goodness, these Red, White & Bleu Burgers feel right at home on any patriotic menu. They’re a fun and flavorful addition to Memorial Day gatherings, Fourth of July celebrations, Labor Day cookouts, and this year’s festivities honoring America’s 250th birthday.

Of course, there’s no reason to save them just for the holidays. These burgers are just as delicious for backyard barbecues, neighborhood block parties, lake weekends, tailgates, camping trips, or any night you’re craving a great burger fresh off the grill. No fireworks required.

Red, White & Bleu Burger

If you’re looking for a burger that feels a little more special than the classic cheeseburger, this recipe delivers. The bleu cheese mixed right into the burger patties adds rich flavor and helps keep them juicy, while crispy bacon and fresh tomato slices create the perfect balance of smoky, savory, and fresh. They’re simple enough for a weeknight cookout but impressive enough for holiday celebrations.

This recipe has been on my website since 2019. It’s getting a little “facelift” for the America’s 250th Birthday!

Ingredients in Red, White & Blue Burgers

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

For the Burger Patties:

Lean Ground Beef – The foundation of any great burger. Lean ground beef provides plenty of beefy flavor while still remaining juicy on the grill. Ground turkey can be subbed if you prefer it.
Bacon – Smoky, crispy bacon adds texture and a savory flavor that pairs beautifully with the bleu cheese.
Egg – Helps bind the burger mixture together and keeps the patties from falling apart.
Dry Mustard – Adds a subtle tangy depth of flavor that enhances the beef without overpowering it.
Seasoned Pepper – Brings extra seasoning and a little kick to every bite. We love Lowry’s brand.
Bleu Cheese – The star of the show. Some is mixed into the patties for flavor and moisture, while the rest is sprinkled on top for a creamy, tangy finish.

The Toppings and Toasted Buns:

Tomato – Fresh tomato slices add a pop of color and freshness that balances the richness of the burger.
Burger Buns – A sturdy bun helps hold all of the delicious toppings together.
Butter – Used for toasting the buns, creating a golden, flavorful base for the burger.
Mayonnaise – Adds creaminess and helps tie all of the flavors together.

How to Make Red, White & Bleu Burgers

Preheat your outdoor grill to medium heat, about 350°F.

In a large mixing bowl, combine the ground beef, crumbled bacon, egg, dry mustard, seasoned pepper, and a portion of the bleu cheese. Mix gently until just combined.

Divide the mixture into four equal portions and form into burger patties. Press a slight indentation into the center of each patty to help prevent puffing while grilling.

Butter the cut sides of the burger buns and toast them in a skillet until golden brown. Set aside.

Place the burgers on the preheated grill and cook for approximately 9 minutes per side, or until they reach an internal temperature of 160°F.

Spread mayonnaise on the toasted buns. Place each burger on a bun and top with tomato slices, crispy bacon, and the remaining bleu cheese crumbles.

Serve immediately with your favorite cookout sides.

No Grill? No Problem!

These burgers are just as delicious cooked indoors. Heat a large cast iron skillet or heavy-bottomed skillet over medium-high heat. Add the burger patties and cook for about 5 to 6 minutes per side, or until the burgers reach an internal temperature of 160°F. If the burgers are browning too quickly, reduce the heat slightly and continue cooking until done. Toast the buttered buns in a separate skillet or directly in the pan during the last minute of cooking. Assemble with the tomato, bacon, bleu cheese, and mayonnaise as directed.

Storage & Reheating

Store leftover cooked burgers in an airtight container in the refrigerator for up to 3 days.

To reheat, warm the burgers in a skillet over medium-low heat or in a 350°F oven until heated through. Store toppings separately for the best texture.

Uncooked burger patties can be prepared up to 24 hours in advance and refrigerated until ready to grill.

Love it? Pin it!

If you can’t wait to make this Red, White and Blue Cheeseburger recipe, make sure you can find it! Pin it to your favorite Pinterest recipe board before you go!

What to Serve with Red, White & Bleu Burgers

These burgers are right at home on any summer holiday menu. Try serving them with sides like Classic potato salad, macaroni salad, Baked beans, Coleslaw, Potato chips, Homemade French Fries or Fruit Salad.

More Recipes to Love

And don’t forget dessert! No July 4th celebration is complete without something sweet, and I have plenty of patriotic desserts that make the perfect ending to your holiday cookout, backyard barbecue, or fireworks gathering. Try my No Bake Fruit Tart (pictured above), this Red White and Blue Trifle, Deconstructed Patriotic Pies or this Old Fashioned Strawberry Icebox Cake.

If you’re a fan of bleu cheese, you’re in the right place. Its bold, tangy flavor isn’t just for burgers. Be sure to check out some of my other favorite recipes featuring bleu cheese, too! Creamy Cabbage and Bleu Cheese Soup, Homemade Bleu Cheese Dressing, Buffalo Chicken Pizza and of course, Bleu Cheese Stuffed Olives make the BEST Dirty Vodka Martini!

And if Burgers are your thing – man, oh man, do I have you covered! Pepperoni Pizza Burgers, Bloody Mary Burgers, Reuben Burgers, Juicy Lucy Burgers, Mushroom Swiss Burger, this epic Pastrami Burger and more, right here on my site, but just searching burger.

Whether you’re firing up the grill for a July 4th celebration, hosting a backyard cookout, or feeding a hungry crowd on game day, these Red, White & Bleu Burgers are always a winning choice. Loaded with smoky bacon, tangy bleu cheese, and juicy beef, they’re the kind of burger that turns an ordinary meal into something worth gathering around.

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Red, White & Bleu Burger

Juicy beef burgers loaded with smoky bacon and tangy bleu cheese, then topped with fresh tomatoes and more bleu cheese crumbles. These Red, White & Bleu Burgers are perfect for July 4th cookouts, game day gatherings, backyard barbecues, and easy summer dinners.

Course Beef

Cuisine American

Keyword bacon, bleu cheese, Burger, patriotic food, Red, red, white & blue foods, red, white and blue, White & Bleu Burger

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 798kcal

Author Michaela Kenkel

Ingredients

1 pound lean ground beef
10 slices thick smoked bacon cooked, 2 pieces crumbled
1 large egg
1/2 teaspoon dry mustard
1/2 teaspoon seasoned pepper
1 cup crumbled Bleu cheese divided
1 large ripe tomato sliced
4 hamburger buns
butter
mayo for serving

Instructions

Combine ground beef, 2 slices of crumbled bacon, 1/3 cup Bleu cheese, dry mustard, seasoned pepper and egg.
Form into 4 patties.
Butter the insides of the buns and toast them in a skillet.
Heat grill to 350 degrees and place burgers on the grill. Grill 9 minutes on each side. Internal temperature of the burger will be 160 degrees for a “well done” burger.
Place the burger on the toasted bun, add some mayo. Top with tomatoes, 2 slices of bacon and Bleu cheese.

Video

Notes

No Grill? No Problem!

Storage & Reheating

Store leftover cooked burgers in an airtight container in the refrigerator for up to 3 days.

To reheat, warm the burgers in a skillet over medium-low heat or in a 350°F oven until heated through. Store toppings separately for the best texture.

Uncooked burger patties can be prepared up to 24 hours in advance and refrigerated until ready to grill.

Nutrition

This recipe was originally posted on May 8, 2019. It has been updated to improve user experience and reshared on June 22, 2026.

The post Red, White & Bleu Burger appeared first on An Affair from the Heart.

Pepperoni Pizza Burger

Michaela Kenkel — Thu, 11 Jun 2026 13:29:52 +0000

If pizza night and burger night had a delicious baby, these Pepperoni Pizza Burgers would be it.

Juicy ground pork and Italian sausage burgers are loaded with diced pepperoni and mozzarella cheese, then topped with pizza sauce, melted mozzarella, pepperoni, and a sprinkle of Parmesan. Piled onto toasted garlic butter buns, every bite delivers all the flavors of your favorite pepperoni pizza in burger form.

These burgers are big, hearty, and made to satisfy even the hungriest pizza lovers. As written, the recipe makes 4 generously sized burgers, perfect for backyard cookouts, game days, or feeding a crowd with big appetites. Want to stretch the recipe a little further? Divide the mixture into 6 smaller patties, and you’ll still have plenty of cheesy pizza flavor in every bite.

Iowa Pork sponsors this recipe, but my opinions here and lifelong love of pork and pork farmers are all my own.

So excited to be working with my friends at Iowa Pork again this summer! When they asked me to develop a recipe for them this year, my brain went immediately to a burger. Burgers and summer just go hand in hand, don’t they?

Pepperoni Pizza Burger Recipe

Sometimes it’s fun to shake up your usual burger routine, and these pizza-inspired burgers do exactly that.

The combination of ground pork, Italian sausage, pepperoni, mozzarella, and pizza sauce creates a burger that’s packed with flavor from the inside out. Unlike traditional burgers, where the toppings do all the work, these burgers have pizza flavor mixed right into the patties.

They’re perfect for summer grilling season, but don’t feel limited to warm weather. These burgers can be cooked on an outdoor grill, a grill pan, or in a skillet, making them an easy dinner option year-round.

Best of all, they’re a guaranteed crowd-pleaser. Kids love the pizza flavors, adults love the hearty burger, and everyone loves the garlic butter buns.

Ingredients You’ll Need

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

Ground Pork – Ground pork creates a juicy, flavorful base for the burgers and pairs perfectly with classic pizza flavors.
Italian Sausage – Italian sausage adds seasoning and richness that gives these burgers their signature pizza-inspired taste.

Substitution: Mild or hot Italian sausage both work well, depending on your family’s preference.

Pepperoni – Pepperoni is used both inside and on top of the burgers to make sure every bite tastes like pizza.
Low-Moisture Mozzarella Cheese – Low-moisture mozzarella melts beautifully and helps create pockets of cheesy goodness throughout the burgers.

Tip: Skip fresh mozzarella for this recipe. It contains more moisture and can make the burgers softer than desired.

Italian Seasoning – A little Italian seasoning helps reinforce those classic pizza flavors.
Garlic Powder – Garlic powder distributes evenly throughout the burger mixture without adding extra moisture.

Pizza Sauce – Pizza sauce brings all of the flavors together and adds that unmistakable pizza-shop taste. Marinara Sauce also works well!
Parmesan Cheese – A sprinkle of Parmesan adds a salty, savory finish.
Butter and Garlic – These simple ingredients transform ordinary hamburger buns into garlic bread-style buns.
Hamburger Buns – Choose sturdy buns that can stand up to all of the cheesy, saucy toppings.

How to Make Pepperoni Pizza Burgers

Start by preparing the pepperoni and mozzarella cheese. Reserve pepperoni slices for topping, and finely dice the remaining pepperoni for the burger mixture. Shred a portion of the mozzarella and slice the rest for topping.

Combine the ground pork, Italian sausage, diced pepperoni, shredded mozzarella, Italian seasoning, and garlic powder. Mix gently until just combined.

Form the mixture into patties and press a small indentation into the center of each burger. Chill the patties before cooking to help them hold their shape.

Prepare the garlic butter buns while the burgers chill.

Cook the burgers on a grill, grill pan, or skillet until they reach an internal temperature of 160°F. During the final minutes of cooking, top with pizza sauce, mozzarella, pepperoni, and Parmesan cheese.

Place the burger on the bottom bun, top with the top bun, and serve immediately.

Servings Ideas: Homemade Double-Fried French Fries, Italian Style Baked Zucchini Chips, Antipasto Pasta Salad, Caprese Salad, Roasted Parmesan Potato Wedges, or this quick Italian Bean Salad recipe.

Storage, Freezing & Make Ahead Instructions

Store leftover pizza burgers in an airtight container in the refrigerator for up to 3 days. For best results, store the buns separately from the cooked burgers and toppings to prevent them from becoming soggy.

To reheat, warm the burgers in a skillet over medium-low heat or in a 350°F oven until heated through.

If you’d like to prep ahead, the burger patties can be mixed and formed up to 24 hours in advance. Cover tightly and refrigerate until ready to cook. The garlic butter mixture can also be prepared ahead of time and stored in the refrigerator until needed.

For longer storage, the uncooked burger patties freeze beautifully. Place the formed patties on a parchment-lined baking sheet and freeze until solid. Transfer to a freezer-safe container or zip-top freezer bag, placing parchment paper between layers if stacking. Freeze for up to 3 months. Thaw overnight in the refrigerator before cooking as directed.

Cooked burger patties can also be frozen. Allow them to cool completely, then wrap individually and store in a freezer-safe container or bag for up to 2 months. Thaw in the refrigerator and reheat until warmed through before serving.

Love it? Pin it!

If you can’t wait to make these Pepperoni Pizza Burgers, make sure you can find the recipe! Pin it to your favorite Pinterest recipe board before you go.

Internal Temperature of Pork

Pork is incredibly versatile, with a variety of cuts that can be prepared in so many different ways. On my site, you’ll find plenty of pork recipes that highlight this, but it’s important to remember that each cut has its own best cooking method and ideal internal temperature. Thankfully, Iowa Pork has a helpful Pork Cooking Temperature Guide that makes it simple to know when your pork is perfectly cooked.

To check for doneness, use a digital meat thermometer and insert it into the thickest part of the cut, making sure it isn’t touching any bone. When the pork reaches the recommended internal temperature, take it off the heat and allow it to rest for three minutes before serving.

Tips & Tricks for Success

Use low-moisture mozzarella cheese for the best texture and melt.
Mix the burger ingredients just until combined. Overmixing can create dense burgers.
Chill the patties before cooking to help them hold their shape.
Finely dice the pepperoni so it distributes evenly throughout the burger mixture.
Watch for flare-ups when grilling outdoors. The Italian sausage and pepperoni can create extra drippings.
Toasting the garlic butter buns adds flavor and helps prevent sogginess.
Use a meat thermometer and cook the burgers to an internal temperature of 160°F.

FAQs: Pepperoni Pizza Cheeseburgers

Can I make these burgers smaller? Absolutely. This recipe makes 4 large burgers, but you can easily divide the mixture into 6 smaller patties if preferred.
Can I cook these indoors? Yes. A grill pan or large skillet works beautifully and makes this recipe perfect for year-round cooking.
Why do I need to chill the patties? Chilling helps the burgers hold their shape and makes them easier to flip, especially when grilling.
Can I prepare the burgers ahead of time? Yes. The patties can be formed up to 24 hours before cooking and stored covered in the refrigerator.
What temperature should pork burgers be cooked to? Ground pork and sausage burgers should always be cooked to an internal temperature of 160°F as measured with an instant-read thermometer.
Can I freeze the burger patties? Yes. Form the patties, place them on a parchment-lined baking sheet, and freeze until solid. Transfer to a freezer-safe container or bag and freeze for up to 3 months. Thaw overnight in the refrigerator before cooking.

For the Love of Pork

One of the reasons these Pepperoni Pizza Burgers are so delicious is the flavor that pork brings to the table. While I didn’t grow up on a farm myself, my husband was raised on an Iowa farm where they raised hogs, so pork has always been a big part of family meals around here. Ground pork is naturally juicy, rich, and savory, making it the perfect base for all of the pizza-inspired flavors packed into these burgers. It readily takes on the flavors of the Italian sausage, pepperoni, mozzarella, and pizza sauce while still delivering plenty of flavor of its own.

Of course, everyone at my table is focused on the cheesy, pizza-inspired goodness piled onto these burgers. What they don’t realize is that while they’re enjoying all that flavor, I’m smiling on the inside knowing they’re also getting the nutritional benefits pork provides. Pork is a high-quality source of protein and several important vitamins and minerals, making it an easy choice when I’m planning meals for my family.

I also love how easy pork makes mealtime. With simple ingredients and straightforward preparation, these burgers come together without a lot of fuss, whether you’re planning a Father’s Day cookout, hosting friends for a backyard barbecue, or making a fun family dinner any night of the week.

And when you purchase pork at your local grocery store, you’re supporting farm families across the United States. In fact, about one-third of all the pork raised in the country comes from Iowa. Most of that pork is enjoyed right here at home, helping provide delicious meals for families while supporting generations of hardworking American farmers.

More Pork Recipes to Love

If pepperoni is your favorite, boy, do I have a couple of recipes that you are going to adore! My Pepperoni Pizza Grilled Cheese (pictured above), Pepperoni Pizza Bread, Pepperoni Pizza Dip, and Detroit-Style Pepperoni Pizza will have you drooling!

Be sure and check out these comfort classics too: Pork Stew, No Peek Pork Chops and Rice, Breakfast Sliders, Creamy Bacon Soup, Breaded Pork Tenderloin Sandwiches, or this Pork Roast and Gravy. You can find all of my pork recipes here.

Be sure to follow along with Iowa Pork on Instagram, Facebook, Pinterest, and Twitter for delicious pork recipes year-round!

If you’re looking to shake up your burger game this summer, these Pepperoni Pizza Burgers are the perfect place to start. Loaded with pizza flavors, piled high on garlic butter buns, and packed with Iowa Pork goodness, they’re guaranteed to be the burger everyone talks about long after the last bite.

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Pepperoni Pizza Burgers

If pizza night and burger night are both family favorites, these Pepperoni Pizza Burgers deliver the best of both worlds. Made with juicy pork, Italian sausage, pepperoni, mozzarella cheese, pizza sauce, and served on garlic butter buns, these hearty burgers are packed with pizza flavor in every bite.

Course Pork

Cuisine American

Keyword Burger, garlic buns, ground pork, Iowa Pork, Italian sausage, mozzarella, Pepperoni, pizza burgers, pizza,

Prep Time 15

Cook Time 15

Chilling Time 20

Total Time 50

Servings servings

Calories 830kcal

Ingredients

For the Burger:

1 pound ground pork
1 pound ground Italian sausage
1 (6-ounce) package sliced pepperoni, divided
1 (8-ounce) block low-moisture mozzarella cheese, divided
½ teaspoon Italian seasoning
1 teaspoon garlic powder

For the Top:

¾ cup pizza sauce
4 slices mozzarella cheese
3 Pepperoni slices
Sprinkle of Parmesan cheese

For the Garlic Butter Buns:

½ stick (1/4 cup) salted butter room temperature
1 clove garlic minced
4 hamburger buns

Instructions

Remove 12 pepperoni slices from the package and set aside for topping the burgers later. Finely dice enough of the remaining pepperoni to measure ½ cup.
Shred ½ cup of the mozzarella cheese from the block and set aside. Slice the remaining mozzarella into 4 slices for topping the burgers.
In a large mixing bowl, combine the ground pork, ground Italian sausage, finely diced pepperoni, shredded mozzarella, Italian seasoning, and garlic powder. Mix gently with your hands just until combined, being careful not to overmix.
Divide the meat mixture into 4 equal portions and form into burger patties slightly larger than the buns, as they will shrink while cooking. Press a slight indentation into the center of each patty with your thumb. Refrigerate the patties for 15-20 minutes to help them hold their shape while cooking.
While the burger patties chill, stir together the softened butter and minced garlic in a small bowl. Spread onto the cut sides of the hamburger buns. Set aside.
Preheat a grill, grill pan, or large skillet over medium heat. Cook the burgers for 5-6 minutes per side, or until the internal temperature reaches 160°F.
During the last 1-2 minutes of cooking, spoon pizza sauce evenly over each burger. Top each burger with a slice of mozzarella cheese, 3 reserved pepperoni slices, and a sprinkle of Parmesan cheese. Cover loosely to help the cheese melt.
While the burgers cook, toast the buns cut-side down on the grill or in a skillet until golden brown.
Place the burgers onto the toasted garlic butter buns and serve immediately.

Video

Notes

Use low-moisture mozzarella cheese for the best texture and melt. Fresh mozzarella contains too much moisture and can make the burgers soft.
Mix the burger ingredients just until combined. Overmixing can create dense, tough burgers.
Chilling the patties before cooking helps them hold their shape and makes them easier to flip, especially when grilling.
Because the burgers contain Italian sausage and pepperoni, flare-ups can happen on the grill due to the higher fat content. Keep a close eye on them and move burgers to a cooler area of the grill if needed.
Cook burgers to an internal temperature of 160°F.
Finely dicing the pepperoni helps distribute the flavor evenly throughout the burgers and prevents the patties from breaking apart while cooking.
Pressing a small indentation into the center of each patty helps prevent the burgers from puffing up while cooking.
Toasting the garlic butter buns adds flavor and helps keep the buns from getting soggy from the pizza sauce.

Storage, Freezing & Make Ahead

Store leftover burgers in an airtight container in the refrigerator for up to 3 days. For best results, store the buns separately from the cooked burgers and toppings to prevent them from becoming soggy.

To reheat, warm the burgers in a skillet over medium-low heat or in a 350°F oven until heated through.

Nutrition

The post Pepperoni Pizza Burger appeared first on An Affair from the Heart.

Sourdough & Sausage Breakfast Casserole

Michaela Kenkel — Tue, 05 May 2026 03:36:29 +0000

If you’re looking for a hearty, make-ahead breakfast casserole that actually stands out from the rest, this Sourdough and Sausage Breakfast Casserole is it. The tangy sourdough bread, savory sausage, and rich mushroom topping come together in a way that feels just a little more special than your typical egg bake.

This recipe makes a full 9×13 pan, serving about 12 people, which makes it perfect for holidays like Christmas morning, weekend guests, or spring brunches like Mother’s Day. Best of all, it’s prepped the night before, so all you have to do in the morning is pop it in the oven.

I have had this breakfast sausage and egg casserole recipe on my website for a long time. It was first posted back in 2011, and it’s one I make often. However, the photos were terrible, and the post was written about everything under the sun, except maybe sausage breakfast casseroles. So today it gets a glow up! New photos, updated recipe card with nutritional information, and more!

Sausage Breakfast Casserole Recipe

This isn’t your average breakfast casserole. The sourdough adds a subtle tang that balances the richness of the sausage and cheese, while the creamy mushroom topping gives it that cozy, comfort food feel. It’s hearty without being boring, and it holds up beautifully for serving a crowd. Plus, that overnight rest means less stress in the morning and more time enjoying coffee with your people.

Ingredients in Sourdough Bread Breakfast Casserole

Sourdough bread – The star of the show. Adds structure and that signature tangy flavor that sets this apart. Use stale bread or fresh bread; either works. Homemade sourdough bread or store-bought works just fine!
Cheddar cheese – Melts into the layers for richness and that classic breakfast casserole flavor
Bulk breakfast sausage – Brings savory, slightly spicy flavor and protein to make it filling
Red pepper flakes – A little kick to balance the richness (adjust to taste)
Dry mustard – Adds depth and enhances the flavor of the cheese and eggs
Eggs – The base that holds everything together
Milk – Keeps the casserole soft and custardy instead of dry
Green onions – Fresh flavor and a little bite to brighten things up
Cream of mushroom soup – Creates that creamy, comforting topping layer. Try my Homemade Cream of Mushroom Soup recipe!
Fresh mushrooms – Add texture and earthy richness that pairs perfectly with sausage
Additional milk – Thins the topping so it spreads easily
Cherry tomatoes (optional) – A fresh, bright garnish that balances the richness

How to Make Sourdough and Sausage Breakfast Casserole

Start by greasing a 9×13 baking dish.

Layer the sourdough bread slices across the bottom of the pan, using just enough to fully cover the surface. Sprinkle the shredded cheddar cheese evenly over the bread.

In a skillet, brown the sausage with the red pepper flakes, breaking it up into small crumbles as it cooks. Drain any excess grease and let it cool slightly. Spread the sausage evenly over the cheese layer.

In a large bowl, whisk together the eggs, dry mustard, 2 ¼ cups milk, and green onions.

Pour this mixture evenly over the casserole.

Cover and refrigerate overnight (or at least 6–8 hours).

When ready to bake, preheat the oven to 350°F.

In a separate bowl, stir together the cream of mushroom soup, 1/3 cup milk, and fresh mushrooms.

Pour this mixture evenly over the casserole. Add the remaining cheese.

Bake uncovered for 50–60 minutes, or until the center is set and the top is lightly golden.

Let the casserole rest for 5–10 minutes before slicing. Garnish with cherry tomatoes if desired, then serve.

Make Ahead + Storage

Make Ahead: Assemble the casserole the night before, cover tightly, and refrigerate. Bake fresh in the morning.

Storage: Store leftovers covered in the refrigerator for up to 3 days.

Reheating: Reheat individual portions in the microwave or warm larger portions in the oven at 300°F until heated through.

Love it? Pin it!

If you can’t wait to make this sourdough breakfast bake recipe, be sure you can find it! Pin it to your favorite Pinterest recipe board before you go.

Tips for Success

Use slightly stale sourdough for the best texture
Don’t skip the overnight rest; it helps the bread soak up all that flavor
If the top starts browning too quickly, loosely tent with foil toward the end
Letting it rest before cutting makes for cleaner slices

FAQs – Overnight Breakfast Casserole

Can I make this without the overnight step? You can, but letting it sit gives the best texture. If you’re short on time, let it rest at least 30–60 minutes before baking.

Can I use a different bread? Yes, but sourdough really gives this casserole its signature flavor. French bread would be your next best option.

Can I add vegetables? Absolutely. Bell peppers or spinach would be great additions.

More Breakfast Recipes to Love

I love a breakfast casserole, don’t you? I just posted the recipe (pictured above) for Denver Omelet Style Biscuit Breakfast Casserole, it’s so good! Or check out this Sausage and Crescent Breakfast Casserole or this Baked French Toast Casserole with Streusel Topping.

And if you are a fan of sweet breakfasts, try my Ice Cream Sticky Rolls, these Brown Sugar Cinnamon Pop-Tarts Bars, Air Fryer Cinnamon Rolls, or these Sourdough Cinnamon Rolls.

If you have never made sourdough bread, this no-knead homemade sourdough bread recipe is a great place to start.

This is one of those recipes that proves breakfast casseroles don’t have to be boring. The sourdough and sausage combination gives it just enough of a twist to make people ask for the recipe, and the make-ahead factor makes it one you’ll come back to again and again.

LIKE THIS RECIPE?
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Sourdough and Sausage Breakfast Casserole Recipe

The tang of the sourdough bread with the spiciness of the sausage with the richness of the fresh mushrooms sets this casserole apart from all of the others.

Course Breakfast/Brunch

Cuisine American

Keyword breakfast casserole, casserole, eggs, mushrooms, Sausage, sourdough, Sourdough and Sausage Breakfast Casserole

Prep Time 15

Cook Time 1

Overnight Chill Time 8

Total Time 9 15

Servings servings

Calories 448kcal

Author Michaela Kenkel

Ingredients

4-6 slices sourdough bread (use what you need)
2 cups shredded cheddar cheese
2 pounds bulk breakfast sausage
1/4-1/2 teaspoon red pepper flakes (to taste)
1 teaspoon dry mustard
8 large eggs
2 ¼ cups milk
4 green onions sliced
1 (10.5 ounce) can of cream of mushroom soup
1/4 – 1/2 pound fresh mushrooms sliced
1/3 cup milk
Cherry tomatoes halved (optional topping)

Instructions

Grease bottom of a 9×13 baking pan.
Cover the bottom of the pan evenly with sourdough bread slices.
Sprinkle half of the cheddar cheese over the bread.
Brown and crumble the breakfast sausage with the red pepper flakes, drain grease, and let cool slightly. Sprinkle over the on top od sausage.
In a large bowl, mix eggs, dry mustard, 2 ¼ cups milk, and onions. Pour this over bread, cheese and sausage.
Cover and refrigerate overnight.
Preheat oven to 350 degrees.
Mix cream of mushroom soup with 1/3 cup milk and the mushrooms, and pour over casserole. Sprinkle with the remaining cheese and bake uncovered for 1 hour.
Let stand 5-10 minutes. Garnish with tomatoes. Cut into squares and serve.

Video

Notes

Make Ahead:
Assemble the casserole the night before, cover tightly, and refrigerate. Bake fresh in the morning.

Storage:
Store leftovers covered in the refrigerator for up to 3 days.

Reheating:
Reheat individual portions in the microwave or warm larger portions in the oven at 300°F until heated through.

Nutrition

This recipe was originally posted on August 12, 2011. It has been updated to improve user experience and reshared on May 4, 2026.

I couldn’t delete the photos of my sweet doggies that were in the post, though!

My sweet Gabby and Sully. <3

The post Sourdough & Sausage Breakfast Casserole appeared first on An Affair from the Heart.

Bubble Up Enchiladas

Michaela Kenkel — Mon, 27 Apr 2026 15:44:29 +0000

If you’re looking for an easy weeknight dinner that feels like comfort food with a fun twist, these Bubble Up Enchiladas are it. Made with ground beef, black beans, enchilada sauce, biscuits, and plenty of melty cheese, this simple casserole comes together in just 10 minutes of prep and bakes up bubbly, cheesy, and completely irresistible.

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.

Love it? Pin it!

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!

LIKE THIS RECIPE?
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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

Cook Time 40

Total Time 50

Servings 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

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.

Homemade Taco Seasoning

Michaela Kenkel — Tue, 07 Apr 2026 21:26:03 +0000

If you’ve ever run out of taco seasoning right when dinner is halfway made, this homemade taco seasoning recipe is about to save the day.

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.

Love it? Pin it!

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!

LIKE THIS RECIPE?
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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

Total Time 5

Servings 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

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.

Reuben Chop Salad

Michaela Kenkel — Tue, 10 Mar 2026 13:51:41 +0000

Love a classic Reuben sandwich? Try this Reuben Chop Salad! Crisp romaine lettuce tossed with corned beef, Swiss cheese, sweet pickles, Frank’s Tangy Mustard Kraut, homemade rye croutons, and homemade Thousand Island dressing. A fresh and lighter way to enjoy classic Reuben flavors. Perfect for St. Patrick’s Day or anytime, really.

When March rolls around, my friends at Frank’s Kraut celebrate in a big way with what they call Reuben Madness Month. Think of it as the delicious collision of March Madness and St. Patrick’s Day, all centered around one of the most iconic sandwiches out there… the Reuben.

This year, I gave those classic deli flavors a lighter twist with this Reuben Chop Salad. Crisp romaine is topped with thick cubes of corned beef, Swiss cheese, chopped sweet pickles, rye croutons, and Frank’s Tangy Mustard Kraut, then tossed with creamy Thousand Island dressing for that unmistakable Reuben flavor. It’s everything you love about the sandwich, just served up in a fresh, fork-friendly bowl.

This salad serves four and comes together in about 15 minutes, making it perfect for a quick lunch, easy dinner, or a fun way to celebrate Reuben season.

This recipe is sponsored by Frank’s Kraut, but my lifelong love of their products and opinions are all mine.

Reuben Chop Salad with Frank’s Kraut

Every bite delivers that perfect Reuben balance of tart, salty, crunchy, and just a little sweet. The Tangy Mustard Kraut adds a bright pop that pairs beautifully with the corned beef and dressing. If you prefer a more traditional flavor, Frank’s Original Kraut works just as well. Either way, it’s a simple way to enjoy those bold deli flavors in a lighter dish without missing a thing.

Whether you’re celebrating Reuben Madness Month, looking for a fresh St. Patrick’s Day recipe, or just craving those classic deli flavors more lightly, this salad delivers.

Frank’s Mustard Kraut

Friends, I’ve completely fallen for Frank’s Mustard Kraut. It has quickly earned a permanent spot in my refrigerator, and for good reason. It brings such a bright, zippy flavor to dishes and makes an easy way to add something a little special to everyday meals.

Look at it here with my Breaded Pork Cutlet recipe or this Bratwurst Slider recipe!

What makes this kraut stand out is the combination of Frank’s classic sauerkraut with a tangy mustard and dill pickle twist. That bold flavor is exactly what makes it such a great addition to anything inspired by a classic Reuben.

Ingredients In Reuben Chop Salad

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

Thousand Island dressing – The classic creamy dressing that ties all of the Reuben flavors together. Find the recipe for my Homemade Thousand Island Dressing here.
Romaine lettuce – The crisp base of the salad. Romaine holds up well to hearty toppings and dressing without becoming soggy.
Corned beef – Thick-cut deli corned beef gives this salad that signature Reuben flavor. If you happen to have leftover corned beef from a holiday meal, that works beautifully here, too.
Swiss cheese – Swiss cheese adds a creamy, slightly nutty flavor that pairs perfectly with corned beef and kraut.
Sweet pickles – These add a touch of sweetness that balances the salty and tangy elements in the salad. If you prefer a sharper bite, dill pickles could be used instead.
Frank’s Tangy Mustard Kraut – This kraut adds a bright, zippy flavor with a hint of mustard that complements the corned beef beautifully. Frank’s Original Kraut can also be used if you want a more classic sauerkraut flavor.
Rye croutons – Rye croutons bring that unmistakable Reuben bread flavor into the salad and add a satisfying crunch. My easy recipe for Homemade Rye Croutons can be found right here.

How to Make Reuben Chop Salad

This salad comes together in no time at all!

Place the chopped romaine lettuce into a large bowl.

Top the lettuce with the cubed corned beef, Swiss cheese, chopped sweet pickles, drained Frank’s Tangy Mustard Kraut, and rye croutons.

Drizzle the Thousand Island dressing over the top.

Toss everything together until the salad is evenly coated with dressing, then serve immediately.

Storage

This salad is best served right after tossing with the dressing.

If you’d like to prep ahead, you can chop the lettuce and cube the corned beef and cheese ahead of time. Store them in the refrigerator and assemble the salad just before serving.

Once dressed, leftovers can be stored in the refrigerator for about a day, though the croutons will soften.

Love it? Pin it!

If you can’t wait to make this Reuben Chop Salad recipe, make sure you can find it! Pin it to your favorite Pinterest recipe board before you go!

Tips for the Best Reuben Salad

Here are a couple of tips to make the best corned beef Reuben salad:

Be sure to drain the kraut well before adding it to the salad so it doesn’t water down the dressing.
Ask your deli to slice the corned beef nice and thick so it cubes nicely and gives the salad a heartier bite. Each slice of mine was just a bit shy of a half pound. Once I trimmed it a bit, it was the perfect amount.
Add the dressing right before serving so the lettuce and croutons stay crisp.

Tips and Variations

This salad is easy to customize depending on what you have on hand or how closely you want to stick to classic Reuben flavors.

If you can’t get enough rye bread flavor, try sprinkling a pinch of caraway seeds over the salad for that signature deli-style taste. It’s a small addition that makes the whole bowl taste even more like a traditional Reuben.
For the dressing, Russian dressing can easily be used in place of Thousand Island.
You can also swap the corned beef for pastrami if that’s what you prefer. It brings a slightly smoky twist that works beautifully with the kraut and Swiss cheese.
While romaine holds up well and keeps the salad nice and crisp, other lettuces can work too. Iceberg, chopped green leaf, or even a romaine-and-iceberg mix will give you that same crunchy texture.
And if you’re in a hurry, you can skip making croutons and toss in rye bagel chips instead. They add the same toasty rye flavor with a little extra crunch and make this salad even faster to throw together.

The traditional Reuben sandwich was introduced in my very own hometown of Omaha, and it’s still one of the best combinations ever created. Corned beef, Swiss cheese, sauerkraut, and creamy dressing are piled onto rye bread and toasted until everything is warm and melty. It’s a classic for a reason.

Right alongside it is the Rachel, the turkey version of the Reuben that swaps in oven-roasted turkey for the corned beef but keeps all of those same delicious flavors.

Let’s Reubenize It

Once you start thinking about those ingredients, it’s hard not to imagine all the other ways they can come together.

Beyond the sandwiches, those same classic Reuben flavors can show up in all kinds of delicious ways. Corned beef, Rye, Swiss cheese, sauerkraut, and that tangy dressing have a way of turning everyday comfort foods into something a little more fun. Over the years, I’ve taken those ingredients and worked them into everything from cozy soups to hearty casseroles and a lot of game day favorites. Recipes like Cream of Reuben Soup (pictured above), Reuben Meatloaf, Reuben Pot Pies, Reuben Mac and Cheese, Reuben Burgers, Reuben Pizza, Reuben Stuffed Baked Potatoes, and Reuben Nachos all prove that once you start Reubenizing recipes, it’s hard to stop.

And if you’re really in the mood to Reubenize your menu, you can see all of my Reuben-inspired recipes here. Or check out all of my sauerkraut recipes in this section here. Frank’s Kraut and I have been cooking up amazing recipes together for over a decade!

Still hungry? Find oodles more sauerkraut recipes at FranksKraut.com and follow along with them on their socials to see even more yummy goodness: Facebook, YouTube, Pinterest, and Twitter.

Reuben Madness Month is all about celebrating those bold deli flavors we love, and this Reuben Chop Salad delivers them in a fresh, lighter way. With corned beef, Swiss cheese, and the bright bite of Frank’s Tangy Mustard Kraut, every forkful tastes just like your favorite sandwich. Let’s get to that recipe!

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Reuben Chop Salad

All the flavors of a classic deli Reuben in a lighter bowl! This Reuben Chop Salad is loaded with corned beef, Swiss cheese, tangy sauerkraut, sweet pickles, homemade rye croutons, and creamy Thousand Island dressing. Perfect for St. Patrick’s Day and beyond!

Course Salads

Cuisine American

Keyword chop salad, corned beef, Homemade Rye Croutons, Reuben, Romaine lettuce, salad, Sauerkraut, Swiss Cheese, Thousand Island Dressing

Prep Time 10

Servings servings

Calories 517kcal

Ingredients

2 heads Romaine Lettuce chopped (about 8 cups)
3/4 pound deli corned beef cut thick, cubed
6 ounces Swiss cheese cubed
4 sweet pickles chopped
1/2 cup Frank's Tangy Mustard Kraut drained
1 1/2 cups Rye Croutons
1/2 cup Thousand Island Dressing (more or less, to taste)

Instructions

Place chopped lettuce in a salad bowl.
Top with chopped corned beef, Swiss cheese, sauerkraut, sweet pickles, and croutons.
Add dressing and toss to coat.
Serve immediately.

Notes

This salad is best served right after tossing with the dressing.

If you’d like to prep ahead, you can chop the lettuce and cube the corned beef and cheese ahead of time. Store them in the refrigerator and assemble the salad just before serving.

Once dressed, leftovers can be stored in the refrigerator for about a day, though the croutons will soften.

Nutrition

The post Reuben Chop Salad appeared first on An Affair from the Heart.

Homemade Red Enchilada Sauce

Michaela Kenkel — Tue, 03 Mar 2026 18:02:05 +0000

Making homemade red enchilada sauce couldn’t be easier, and once you make it from scratch, you truly won’t reach for the canned version again. This easy red enchilada sauce comes together in about 20 minutes on your stovetop and delivers that deep, rich flavor that makes enchiladas taste as if they came from your favorite Mexican restaurant.

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.

Love it? Pin it!

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

Cook Time 15

Total Time 17

Servings 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

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.

Easy Weeknight Lasagna Toss

Michaela Kenkel — Mon, 02 Mar 2026 20:11:25 +0000

If you love classic lasagna but don’t love all the layering, boiling noodles, and waiting around, this Easy Weeknight Lasagna Toss is about to become your new go-to. It has all the cozy, cheesy, saucy flavors you crave, but it comes together in under an hour from start to finish and makes a 9×13 pan. It’s hearty enough for Sunday dinner, but simple enough for a busy Tuesday night when everyone is hungry, and you need something reliable.

Think of it as lasagna’s laid-back cousin. All the flavor. None of the fuss.

We are all busy. Whether you work inside or outside the home, we are all just busy. Whether you have one kid or six, we are busy. Becoming a Mom teaches you not to judge the burdens that others are carrying. At least, I hope that becoming a Mom, well, maybe just becoming a grown-up does that. I know, not everyone will, but I hope that we can all someday accept that. It’s my wish. Well, that and world peace.

Weeknight Lasagna Toss Recipe

This recipe has been on my website for over a decade. I was in a totally different season of my life back then, with kids in college, high school, and middle school. So some nights, as much as we would have liked to, it just was not possible to have some glamorous meal on the table at 6 PM. Or even 8 PM. Those days were the ones that inspired me to make meals like this one because gathering my family around the table at dinnertime was something that I always cherished.

Quick Lasagna Toss Recipe

Most kids enjoy pasta. Most adults enjoy pasta. And cheese… I mean, who doesn’t enjoy cheese? This meal is so quick to come together and bakes up in about 45 minutes. So make it ahead, bake it when you get home, or throw it together and bake it while you tend to other things.

I still love recipes like this, even now that we are empty nesters. I can easily cut it in half, or stash some in the freezer for another night, or for lunches during the week.

Ingredients in this Easy Lasagna Toss

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

Bow tie pasta (farfalle), cooked and drained – The ruffled edges hold onto the sauce beautifully. You can easily swap in rotini, penne, or even broken lasagna noodles if that’s what you have on hand.
Small onion, chopped – Adds a subtle sweetness and depth to the meat sauce. Yellow or white onions both work well.
Garlic, minced – Brings that classic Italian flavor. Fresh is best, but jarred minced garlic works in a pinch.
Lean ground beef, browned and drained – The hearty base of the dish. You can substitute ground turkey or Italian sausage if you’d like to switch up the flavor.
Jarred spaghetti sauce – Keeps this recipe weeknight-easy. Use your favorite marinara or spaghetti sauce. If you love a little heat, choose a spicy version.
Cottage cheese – Gives you that creamy, traditional lasagna-style layer without extra work. If you prefer, you can substitute ricotta cheese.
Shredded Parmesan cheese – Adds a salty, nutty bite that deepens the flavor.
Shredded mozzarella cheese – The melty, bubbly topping that makes this taste just like classic lasagna.

How to Make Lazy Lasagna

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

In a skillet, cook the ground beef with the chopped onion and minced garlic until the beef is fully browned. Drain any excess grease. Return the meat mixture to the pan and stir in the spaghetti sauce. Let it simmer briefly to combine the flavors.

Cook the bow tie pasta according to package directions. Drain and rinse, then stir it directly into the meat sauce mixture.

Spread half of the pasta mixture into the prepared baking dish. Top with half of the cottage cheese, half of the mozzarella, and half of the Parmesan. Repeat with the remaining pasta and cheeses.

Cover with foil and bake for about 30 minutes. Remove the foil and continue baking for another 10 minutes or until the cheese is bubbly and just beginning to brown.

Let it rest for a few minutes before serving so everything sets up nicely.

Storage and Make Ahead Tips

To Store:
Allow leftovers to cool completely, then cover tightly or transfer to an airtight container. Store in the refrigerator for up to 4 days. Reheat individual portions in the microwave or warm the whole dish in the oven until heated through.

To Freeze:
You can freeze this baked or unbaked. Wrap tightly with foil and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

Make Ahead Tip:
Assemble the entire casserole earlier in the day, cover, and refrigerate. When ready to bake, add a few extra minutes to the covered baking time since it will be starting cold.

Love it? Pin it!

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

Tips for Success

Cook the pasta just to al dente, so it doesn’t get too soft while baking.
Let the casserole rest for 5 to 10 minutes after baking so it slices and serves more easily.
Want to sneak in vegetables? Stir in sautéed mushrooms or spinach with the meat sauce.

More Easy Pasta Recipes to Love

If you love Easy Weeknight Pasta Meals, I have plenty! Take a peek at these other easy pasta meals before you go: Pictured above is my Italian Wonderpot recipe, my family also loves this Pizza Pasta, Meat Ragout, and Easy Weeknight Chicken Parmesan recipes. Other quick pasta meals include Instant Pot Fettuccine Alfredo, Creamy Chicken Penne Pasta, and my Shrimp and Crab Pasta, too!

More Quick Ways to Make Lasagna

Other fun and easy ways to enjoy lasagna are my Slow Cooker Ravioli Lasagna (pictured above), this Easy Lasagna Soup recipe, and my One Pan Skillet Lasagna.

This Easy Weeknight Lasagna Toss is one of those dependable dinners that feels like you worked harder than you did. It’s warm, cheesy, family-friendly, and perfect for those nights when you want comfort food without turning your kitchen upside down.

It’s everything you love about lasagna, just a little easier, and a whole lot quicker.

LIKE THIS RECIPE?
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Easy Weeknight Lasagna Toss

All the flavor of lasagna.None of the layering. This Easy Weeknight Lasagna Toss is ready in less than an hour and feeds a crowd. Cheesy, hearty, and completely weeknight-friendly. Save this one for your next busy night.

Course Pasta

Cuisine American

Keyword easy lasagna, lasagna, Lasagna Toss

Prep Time 15

Cook Time 40

Total Time 55

Servings servings

Calories 541kcal

Author Michaela Kenkel

Ingredients

12 ounces bow tie pasta cooked al dente and drained
1 small onion chopped
1-2 cloves garlic minced
2 pounds lean ground beef browned and drained
1 (24 ounce) jar spaghetti sauce
16 ounces cottage cheese
6 ounces Parmesan Cheese shredded
8 ounce Mozzarella Cheese shredded

Instructions

Preheat oven to 350 degrees, prepare a 9×13 pan with non-stick cooking spray.
Brown ground beef in a skillet with onion and garlic. Drain excess grease. Return to pan and add spaghetti sauce, combine.
Cook pasta, drain and rinse. Add to sauce, combine.
Pour half of the pasta mixture into your baking dish. Top with half of cottage cheese, half of Mozzarella and Parmesan cheeses. Repeat with remaining ingredients.
Cover with foil and bake for 30 minutes. Remove foil and bake until cheese begins to brown and is bubbly. About another 10 minutes or so.

Video

Notes

To Freeze:
You can freeze this baked or unbaked. Wrap tightly with foil and freeze for up to 2 months. Thaw overnight in the refrigerator, then reheat.

Make Ahead Tip:
Assemble the entire casserole earlier in the day, cover, and refrigerate. When ready to bake, add a few extra minutes to the covered baking time since it will be starting cold.

Nutrition

This recipe was originally posted on January 21, 2015. It has been updated to improve user experience and reshared on March 2, 2026.

The post Easy Weeknight Lasagna Toss appeared first on An Affair from the Heart.