This is the old-world classic, amped up. Every layer of flavor gets its own moment in the pot, from a deep golden sear to a slow, lazy simmer, so the sauce turns out thick, bold and bursting with flavor.

Oh my gosh, this one takes me right back to my mom’s kitchen.

She made chicken cacciatore all the time when I was growing up, and the smell of those peppers simmering on the stove meant one thing: a really good dinner was on its way.

My mom cooked from scratch a lot, but with five kids running around, she didn’t exactly have time for cooking lessons. This recipe just never got handed down.

I think her plan was for me to learn it by eating it, and trust me, I studied very, very hard.

Now that I’ve spent the last 20-some-odd years learning to cook, I’m bringing back the dishes I grew up on, one by one.

Mom served hers over pasta once in a while, but usually over a big pile of mashed potatoes. And honestly? That woman was onto something!!!

After all my years at the stove, here’s what I know about cacciatore: the sauce is everything, and it’s only as good as the first 20 minutes you spend building it.

Pat the chicken dry before it hits the pot. A wet surface steams, and we want it to sear. Water tops out at 212 degrees F, its boiling point, so once the surface is dry, the heat can climb higher.

Browning, the Maillard reaction, kicks in around 285 to 300 degrees F, and that’s where all the savory, roasty flavor in the bottom of your pot comes from. It’s the same reason my Perfect Pan Seared Chicken Thighs get that crackly, golden skin.

Then pour off all but about 2 tablespoons of the fat. That leaves you a rich, silky sauce with just enough of that chicken flavor to carry the vegetables.

And here’s why dark meat loves a long simmer. 165 degrees F is the safe number, but thighs and drumsticks are full of connective tissue that keeps melting as they cook toward 175 to 185 degrees F. So the longer they bubble away in that sauce, the more tender and juicy they get.

Ingredient Notes

• Fresh mushrooms: Use fresh white button or baby bella mushrooms, a full 8 ounce package. They soak up all that sauce and turn meaty and tender.
• Fire-roasted diced tomatoes with garlic: This is the shortcut that makes the sauce. The smoky, charred flavor and the garlic are already in the can, so the sauce tastes like it simmered all day.
• Chianti: A dry Italian red adds a deep, fruity richness. No wine? The recipe card has an alcohol-free version with beef stock and a splash of red wine vinegar.
• Chicken stock: Kitchen Basics is my go-to stock in all of my recipes.
• Italian flat-leaf parsley: Always flat-leaf, never curly. It has a brighter, fresher flavor that wakes up the whole pot.
• Red pepper flakes: Optional. Like a little more kick? Go up to 1/2 teaspoon.

Variations

• Make it in the slow cooker. Want to come home to dinner? My slow cooker chicken cacciatore does all the work while you’re out. This recipe has a slow cooker option on the card, too.
• Swap in white wine. A dry white wine like Pinot Grigio makes a lighter, brighter sauce. Use the same amount as the red.
• Add a briny kick. Stir in about 2 tablespoons of drained capers with the olives, or swap the black olives for green ones.
• Go boneless. Boneless, skinless thighs work, too. Sear them, then start checking them at about 20 minutes into the covered simmer, since they cook faster than bone-in pieces.
• Turn up the heat. Add a chopped Calabrian chili or a few more red pepper flakes with the tomatoes for a spicy, arrabbiata-style cacciatore.

Tips for Success

• Prep everything first. Have the vegetables chopped before the chicken goes in, so nothing waits while the pot is hot.
• Use a heavy pot with a lid. A Dutch oven holds steady heat for a good sear and keeps the simmer low and gentle.
• Keep the skin above the sauce. Nestling the chicken skin side up keeps that golden skin out of the liquid, so it stays as browned as possible.

Frequently Asked Questions About Chicken Cacciatore

What is chicken cacciatore?

Cacciatore means “hunter” in Italian, so this is hunter-style chicken: chicken braised low and slow in a rustic tomato sauce with peppers, onions, mushrooms, herbs and usually a splash of wine.

What’s the secret to a great chicken cacciatore?

Brown the chicken well, pour off the extra fat, and finish the sauce uncovered so it thickens. Those three steps give you a rich, silky sauce every time.

Why is my chicken cacciatore watery?

The sauce needs more time with the lid off. Keep simmering uncovered for another 5 to 10 minutes, until it thickens enough to coat the back of a spoon.

What do you serve with chicken cacciatore?

My mom served it over mashed potatoes, and my Best Ever Mashed Potatoes are perfect for it. It’s also wonderful over pasta, polenta or rice, with a side of Air Fryer Garlic Bread for soaking up every drop of sauce.

Enjoy!

With love, from our simple kitchen to yours.

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Chicken Cacciatore

Chicken cacciatore with tender bone-in chicken simmered low in a rich tomato, pepper and mushroom sauce. One cozy pot, ready to spoon over mashed potatoes.

Course Main

Cuisine Italian

Method Stovetop

Prep Time 15 minutes minutes

Cook Time 1 hour hour 20 minutes minutes

Total Time 1 hour hour 35 minutes minutes

Servings 6

Calories 298cal

Author Donna Elick

Ingredients

• 4 bone-in skin-on chicken thighs and 4 bone-in, skin-on chicken drumsticks and 4 bone-in, skin-on chicken drumsticks (about 3 pounds total)
• 1 teaspoon kosher salt
• 1 tablespoon extra virgin olive oil
• 8 ounces fresh white button or baby bella mushrooms, sliced (about 3 cups)
• 1 diced medium red bell pepper (about 1 cup)
• 1 finely diced medium yellow onion (about 1 cup)
• 1 medium carrot, peeled and finely diced (about 1/2 cup)
• 1 finely diced rib celery (about 1/2 cup)
• 2 cloves garlic minced (about 2 teaspoons)
• 2 14.5-ounce cans fire-roasted diced tomatoes with garlic, with their juices (about 3 1/2 cups)
• 4 ounces chicken stock about 1/2 cup, I use Kitchen Basics
• 4 ounces dry red wine such as Chianti (about 1/2 cup)
• 1 tablespoon tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon granulated sugar
• 1 teaspoon kosher salt
• 1/4 teaspoon fresh-ground black pepper
• 1/4 teaspoon red pepper flakes optional
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• 2 ounces pitted black olives about 1/2 cup
• 1 small bunch fresh Italian flat-leaf parsley finely chopped (about 1/4 cup)
• 1/2 teaspoon kosher salt

Instructions

• SEAR THE CHICKEN: Pat the 4 bone-in skin-on chicken thighs and 4 bone-in, skin-on chicken drumsticks dry with paper towels. Season them all over with 1 teaspoon kosher salt. Heat 1 tablespoon extra virgin olive oil in a large Dutch oven (a heavy pot with a lid) over medium-high heat until the oil shimmers. Add the chicken skin side down in 2 batches, leaving space between the pieces so they brown instead of steam. Cook about 5 minutes per side, until the skin is golden brown and the pieces lift off the pot easily. Move the browned chicken to a plate.
• SOFTEN THE VEGETABLES: Carefully pour or spoon off all but about 2 tablespoons of the fat in the pot, so the sauce stays rich instead of greasy. Turn the heat down to medium. Add 8 ounces fresh white button or baby bella mushrooms, sliced, 1 diced medium red bell pepper, 1 finely diced medium yellow onion, 1 medium carrot, peeled and finely diced, 1 finely diced rib celery, and 2 cloves garlic to the pot. Stir, scraping up the brown bits on the bottom of the pot, because those bits carry a lot of flavor into the sauce. Cover and cook, stirring every few minutes, for 8 to 10 minutes, until the onion turns see-through and the carrot is soft when you press it with a spoon.
• BUILD THE SAUCE: Return the chicken and any juices from the plate to the pot, skin side up. Add the 2 14.5-ounce cans fire-roasted diced tomatoes with garlic, with their juices , 4 ounces chicken stock, 4 ounces dry red wine, 1 tablespoon tomato paste, 1 teaspoon dried oregano, 1 teaspoon granulated sugar, 1 teaspoon kosher salt, 1/4 teaspoon fresh-ground black pepper, 1/4 teaspoon red pepper flakes (if using), 2 sprigs fresh rosemary, and 2 sprigs fresh thyme. Stir gently so the tomato paste mixes into the sauce around the chicken.
• SIMMER COVERED: Raise the heat to medium-high and bring the sauce to a low boil. Turn the heat down to low, cover, and simmer for 30 minutes, stirring now and then. Small, lazy bubbles at the edges tell you the heat is right.
• ADD THE OLIVES AND THICKEN: Take off the lid and stir in 2 ounces pitted black olives. Simmer uncovered for 15 minutes, until the sauce thickens and the chicken feels tender when you poke it with a fork. Check the thickest piece with a meat thermometer, keeping the tip away from the bone. It is done at 165°F or higher.
• SEASON AND SERVE: Lift out and throw away the rosemary and thyme stems. Taste the sauce and stir in up to the remaining 1/2 teaspoon kosher salt, a little at a time, until it tastes bright and full. Serve the chicken pieces whole with the sauce spooned over, or pull the meat off the bones, shred it with 2 forks, and stir it back into the sauce. Sprinkle with 1 small bunch fresh Italian flat-leaf parsley finely chopped. Serve over mashed potatoes, pasta, or rice, or with crusty bread.

Notes

STORAGE: Cool completely, then store in an airtight container in the refrigerator. It tastes best within 3 days and keeps safely up to 4 days.

REHEATING: Warm on the stove over medium-low heat or in the microwave until the chicken reaches 165°F. Add a splash of chicken stock if the sauce has thickened in the refrigerator.

FREEZING: Cool completely, then freeze in freezer-safe containers or zip-top bags for up to 3 months. Thaw overnight in the refrigerator, then reheat as above.

SLOW COOKER OPTION: Searing the chicken first (Step 1) is optional and adds deeper flavor. Put the chicken, the vegetables from Step 2, and everything from Step 3 in a slow cooker, saving the olives and parsley for later. Cook on HIGH for 3 to 4 hours, until the chicken is tender and reaches 165°F. Stir in the olives for the last 30 minutes, then finish with Step 6.

ALCOHOL-FREE VERSION: Swap the 4 ounces dry red wine for 4 ounces beef stock (about 1/2 cup) plus 1 teaspoon red wine vinegar.

Nutrition

Serving: 1 | Calories: 298cal | Carbohydrates: 9g | Protein: 18g | Fat: 20g | Saturated Fat: 5g | Cholesterol: 94mg | Sodium: 1231mg | Sugar: 4g | Fiber: 2g | Calcium: 42mg | Iron: 1mg

Originally published October 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Chicken Cacciatore (Old-World Classic, Bold New Flavor) appeared first on The Slow Roasted Italian.

The short version: homemade special sauce goes into the beef and onto the bun, so every bite tastes like a Big Mac.

Draining the fat, simmering until the sauce clings, and toasting the buns keep every bun golden and toasty.

Why You’ll Love These Big Mac Sloppy Joes

• Half the special sauce goes right into the beef, so every bite tastes like a Big Mac.
• Hot, cheesy beef against crisp lettuce and crunchy pickles, the same contrast that makes the real one so good.
• Made with ingredients you have in your kitchen.
• Ready in 30 minutes.

I have to tell you, I’ve been obsessed with the flavor of a Big Mac for as long as I can remember. The layers, the textures, that tang, all those crunchy little bits tucked in there. Love, love, love!!!

So we keep making Big Mac everything around here. We’ve made the copycat Big Mac itself, the Big Mac sauce, a Big Mac pasta salad, a Big Mac salad and even Big Mac cheeseburger bombs. These sloppy joes make it six.

That’s why I built this one like the real thing, with the crisp, crunchy toppings layered on top instead of cooked into the beef.

Big Mac sloppy joes are my weeknight answer to that obsession. All the flavor, one skillet, and dinner’s on the table before anyone even asks.

I’ve made enough Big Mac copycats over the years to know the sauce has to do two jobs here, and that’s why it gets split.

Half goes into the beef for flavor all the way through. The other half stays cool and creamy for the bun, the way it does on the real thing.

That’s also why the heat comes down before the sauce goes in. Mayonnaise is an emulsion of oil and egg, and gentle heat keeps it smooth and creamy.

And the draining matters more than it looks. A pound of 85% lean ground beef is 15% fat by weight, about 2.4 ounces, and a lot of that melts out into the pan. Spooning it off keeps the sauce thick and clinging to the beef.

So yes, tip the pan and spoon it off, even when it looks like barely any. I know you want to skip it.

Big Mac Sloppy Joes Ingredient Notes

• Special sauce: This is a quick pantry version with a little ketchup and smoked paprika, so it leans closer to a classic burger sauce. Want a full jar for the fridge? Our Big Mac sauce is the make-ahead upgrade.
• Sesame seed buns: A good bakery-style bun holds up beautifully under a filling this saucy, and toasting it makes all the difference.

Big Mac Sloppy Joe Variations

• Sliders: Spoon the filling onto slider buns for a party tray. This recipe makes about a dozen sliders.
• Spicy: If you like heat, our Best Ever Spicy Sloppy Joes are the spicy cousin.
• Party snack: Our Sloppy Joe Bombs bake the filling inside soft pretzel dough.
• No bun: Our Big Mac Salad puts the whole flavor in a bowl.

Frequently Asked Questions About Big Mac Sloppy Joes

What is a Big Mac sloppy joe?

It’s a classic sloppy joe made with Big Mac flavors. Think cheeseburger sloppy joes with special sauce stirred in, then topped with lettuce, American cheese, onion and pickles on a sesame bun.

Is Big Mac sauce just Thousand Island dressing?

They’re close cousins, since both are mayo and relish sauces. This quick version also uses a little ketchup, mustard and smoked paprika, so it’s closer to a burger sauce than the McDonald’s recipe.

How do you keep the buns toasty for Big Mac sloppy joes?

Drain the fat, simmer until the sauce clings to the beef, and toast the buns cut side down. Those three steps give you a golden, toasty bun under every saucy bite of these Big Mac sloppy joes.

What are some variations of Big Mac sloppy joes?

Spoon them onto slider buns for a party tray, kick up the heat with our spicy sloppy joes, or skip the bun and pile everything into a bowl like our Big Mac salad.

How long do Big Mac sloppy joes last in the fridge?

The beef keeps up to 4 days and tastes best in the first 3. Store the sauce, toppings and buns separately, then toast fresh buns when you reheat.

Enjoy!

With love, from our simple kitchen to yours.

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Big Mac Sloppy Joes

Big Mac sloppy joes with homemade special sauce stirred right into cheesy beef, ready in under 30 minutes. One easy step keeps the buns sturdy.

Course Main

Cuisine American

Method Stovetop

Prep Time 10 minutes minutes

Cook Time 17 minutes minutes

Total Time 27 minutes minutes

Servings 4

Calories 815cal

Author Donna Elick

Ingredients

For the Big Mac Sauce

• 1/2 cup mayonnaise
• 2 tablespoons ketchup
• 1 tablespoon yellow mustard
• 1 tablespoon sweet pickle relish
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon kosher salt
• 1/8 teaspoon fresh-ground black pepper

For the Sloppy Joes

• 1 pound 85% lean ground beef
• 1 small white onion, diced and divided (about 1/2 cup)
• 1/2 cup ketchup
• 1 tablespoon Worcestershire sauce
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon kosher salt
• 1/4 teaspoon fresh-ground black pepper
• 4 ounces sharp cheddar cheese, shredded (about 1 cup)

For Serving

• 4 sesame seed hamburger buns
• 1 cup shredded iceberg lettuce
• 4 slices American cheese
• 1/2 cup dill pickle chips

Instructions

• MAKE THE BIG MAC SAUCE: In a small bowl, stir together 1/2 cup mayonnaise, 2 tablespoons ketchup, 1 tablespoon yellow mustard, 1 tablespoon sweet pickle relish, 1/2 teaspoon smoked paprika, 1/4 teaspoon kosher salt, and 1/8 teaspoon fresh-ground black pepper until smooth and one even color. Taste it and add a pinch more salt or pepper if you like. You will have about 3/4 cup. Set it aside.
• COOK THE BEEF AND ONION: Put 1 pound 85% lean ground beef and half of the 1 small white onion, diced and divided (about 1/4 cup) in a large skillet over medium heat. Break the beef into small crumbles with a spoon as it cooks, until there is no pink left anywhere and the onion is soft, about 8 to 10 minutes. Tip the pan and spoon off the fat that collects on the low side. Draining keeps the sauce from turning greasy.
• SEASON AND SIMMER: Stir in 1/2 cup ketchup, 1 tablespoon Worcestershire sauce, 1 teaspoon garlic powder, 1 teaspoon smoked paprika, 1/2 teaspoon kosher salt, and 1/4 teaspoon fresh-ground black pepper until the beef is evenly coated. Let it simmer until the sauce thickens and clings to the beef instead of pooling in the pan, about 2 to 3 minutes.
• MAKE IT CREAMY: Turn the heat to medium-low. Stir in half of the Big Mac Sauce (about 6 tablespoons) and 4 ounces sharp cheddar cheese, shredded until the cheese melts completely and the beef looks creamy, about 1 to 2 minutes. Take the skillet off the heat.
• TOAST THE BUNS: Set the 4 sesame seed hamburger buns cut side down in a dry skillet over medium heat. Toast until the cut sides are golden brown and firm, about 1 to 2 minutes. A toasted bun stays sturdy under the saucy beef.
• BUILD THE SANDWICHES: Spread about 1 tablespoon of the remaining Big Mac Sauce on each bottom bun. Layer on 1/4 cup shredded iceberg lettuce and 1 slice American cheese, then spoon a quarter of the warm beef over the cheese. Top each with some of the remaining diced white onion (about 1 tablespoon each), 2 tablespoons dill pickle chips, and a drizzle of the last of the sauce. Add the top buns and serve while the beef is hot.

Notes

STORAGE: Store the leftover beef mixture in an airtight container in the refrigerator, with the sauce, toppings, and buns kept separate so nothing gets soggy. The beef is at its best for 3 days and safe to eat for up to 4 days.

REHEATING: Reheat the beef mixture in a microwave-safe bowl in 30 second bursts, stirring between each one, until hot all the way through, about 1 to 2 minutes. Toast fresh buns and build the sandwiches just before serving.

INGREDIENT TIP: 90% lean ground turkey or ground chicken works in place of the beef. Cook it the same way until there is no pink left and it reaches 165 degrees F on a meat thermometer.

Nutrition

Serving: 1 | Calories: 815cal | Carbohydrates: 40g | Protein: 37g | Fat: 56g | Saturated Fat: 20g | Cholesterol: 138mg | Sodium: 2050mg | Sugar: 15g | Fiber: 2g | Calcium: 536mg | Iron: 5mg

Originally published October 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Big Mac Sloppy Joes (Cheesy Skillet Dinner in 30 Minutes) appeared first on The Slow Roasted Italian.

You smell it before you even see it. Warm chile, cumin, a little smoke, and the whole house finds a reason to wander through the kitchen.

We call it Refried Bean Casserole around here, and in ten years it has never once made it back to the fridge on a night we had people over.

Twenty minutes, one pot, and the thing that makes it scoop like that is sitting in a can in your pantry right now.

Why You’ll Love This One

• Twenty minutes start to finish on the stovetop.
• Three pounds of seasoned beef, so this ground beef dip eats like dinner instead of a snack.
• One batch feeds us all week, and it’s still good on day four.

I batch cook once a week, and lately this goes into the fridge every single time alongside our Mexican Crack Chicken. Then everybody takes it and does whatever creates whatever lunch or dinner they want with it.

Chad turns his into nachos. Although honestly, half the time he doesn’t even bother, he just puts it in a bowl and eats it with a spoon. Sassy makes herself a burrito or a taco.

I’ve made it well over a hundred times, and Sassy has loved it since she was little. She makes it herself now and still asks me to make it anyway. That’s the part that gets me. She says it tastes better when Mom makes it. {{{gush}}}

When company comes, I go straight to bean dip nachos. We love, love, love this recipe.

Mashed pinto beans are mostly starch, and starch granules swell up to thirty times their size in a hot, wet pot, tangling into a mesh that thickens everything around them.

So one can suspends three pounds of beef and all the fat it renders, which is why this warm bean dip holds on a chip instead of sliding off it.

That mesh does the exact job cream cheese does in every other hot bean dip out there.

Bean Dip with Ground Beef

Three pounds of it, cooked down and seasoned in the same pot.

A bean dip with ground beef in it behaves nothing like a refried bean dip built on cream cheese, and that’s why my family eats this ground beef dip as a meal more often than a snack.

Bean Dip Recipe Ingredient Notes

Mexican seasoning blend: Our Homemade Mexican Spice Blend is the whole personality of this dish.

Ground beef: 88% lean leaves the perfect amount of dripping in the pan but. Anywhere from 85 to 90 works.

Refried beans: I use Rosarita Spicy Jalapeno. Plain ones make a milder refried bean dip, and either way they are what turns this into a ground beef dip you can scoop.

What Do You Serve With This Bean Dip Recipe?

Chips and Fritos Scoops first, then pico, guacamole, sour cream, and lime so everyone builds their own.

• In a bowl with chips. Cheese and guacamole on top, no plate, no assembly. This is how Chad eats the refried bean dip most nights.
• Sheet pan nachos. Chips on the tray, spoon it over, more cheese, under the broiler. See our Sheet Pan Baked Nachos with Ground Beef.
• Tacos, tostadas, and quesadillas. Soft flour, hard shells, a flat crispy tostada, or just cheese and a hot pan.
• Loaded sweet potatoes. Split, fluffed, and spooned full.

Set our Chunky Guacamole and Baked Queso Dip beside it, or make our 7 Layer Mexican Bean Dip for the cold one.

Refried Beans Casserole FAQ

Enjoy!
With love, from our simple kitchen to yours. 

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Bean Dip Recipe (Refried Bean Casserole)

This Bean Dip Recipe is ready in 20 minutes on the stovetop, no oven needed. Seasoned ground beef makes it hearty enough to call dinner.

Course Appetizer

Cuisine Mexican

Method Stovetop

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 12

Calories 270cal

Author Donna Elick

Ingredients

• 3 pounds 88% lean ground beef
• 1 tablespoon kosher salt
• 2 tablespoons Mexican seasoning blend store-bought or homemade (blend recipe in Donna’s Notes)
• 16 ounces spicy jalapeno refried beans (1 can, about 1 3/4 cups)
• 8 ounces shredded Mexican cheese blend (about 2 cups)

For Serving (optional)

• 1 cup pico de gallo store-bought or homemade
• 2 ounces queso fresco or cotija cheese, crumbled (about 1/2 cup)

Instructions

• COOK THE BEEF: Set a 5-quart or larger Dutch oven over medium-high heat. Add 3 pounds 88% lean ground beef and 1 tablespoon kosher salt. Cook for 10 to 12 minutes, breaking the beef into very small crumbles with a wooden spoon as it cooks. Small crumbles make the finished casserole easy to scoop with a chip and spread in a tortilla. This is taco meat, so cook it just until it is done and keep the crumbles soft. The salt pulls juice out of the beef, so the pot looks a little watery early on, and that is exactly right. It is done when every crumble is cooked through with no pink left. Tilt the pot, and if more than about 2 tablespoons of grease pool in the bottom, spoon the extra into a heatproof bowl.
• STIR IN THE SEASONING AND BEANS: Sprinkle 2 tablespoons Mexican seasoning blend over the beef and stir for about 1 minute, until every crumble is coated in red and a warm chile and cumin aroma rises from the pot. Add 16 ounces spicy jalapeno refried beans (1 can, about 1 3/4 cups) and stir for 2 to 3 minutes. The thick beans soften and melt into the beef until the mixture looks even, with no pockets of plain beans left. Scrape the bottom of the pot as you stir so the beans stay creamy and the pot stays clean.
• MELT IN THE CHEESE: Turn off the heat and slide the pot to a cool burner. Stir in 8 ounces shredded Mexican cheese blend (about 2 cups) for about 30 seconds, just until the cheese is streaked all through the beef. Stop when you see soft, gooey pockets of cheese throughout. Off the heat, the cheese melts just enough to leave those gooey pockets all through the casserole.
• SERVE: Spoon the casserole into a large serving dish, such as a 9×13-inch baking dish. Top with 1 cup pico de gallo and 2 ounces queso fresco or cotija cheese, crumbled (about 1/2 cup). Serve it warm as a dip with tortilla chips, spooned into warm flour or corn tortillas, over white rice, or piled on chips as the base for nachos.

Notes

MEXICAN SEASONING BLEND: Stir together 1/4 cup New Mexico chile powder, 2 tablespoons ground cumin, 2 tablespoons smoked paprika, 1 tablespoon dried oregano leaves, 1 tablespoon garlic powder, 1 tablespoon onion powder, 2 teaspoons crushed red pepper flakes, and 1 teaspoon cayenne pepper in a pint-size mason jar. Seal the jar and shake it for about 30 seconds, until the color is one even brick red with no pale streaks of garlic or onion powder. This makes about 3/4 cup, which is enough for 6 casseroles. Store it sealed in a cool, dark cabinet, where it tastes its boldest for about 6 months. This is a smaller batch of our Homemade Mexican Spice Blend.

STORAGE: Refrigerate leftovers within 2 hours of cooking, either in a lidded casserole dish or spooned into airtight containers. Donna splits each batch between two lidded casserole dishes, one for the table and one straight into the refrigerator for the week. It tastes best within 3 days and is safe to eat for up to 4 days. A tight cover keeps the top soft and creamy.

REHEATING: Eat it cold straight from the refrigerator or warm it up. For single portions, microwave in a covered bowl for 1 to 2 minutes, stirring halfway. On the stovetop, warm it in a skillet over medium-low heat with a splash of water, stirring often. For a full dish, cover with foil and bake at 350 degrees F for 20 to 25 minutes, until hot in the center (165 degrees F).

FREEZING: Freeze cooled portions in airtight freezer containers. It is at its best within 1 month and safe to eat for up to 3 months, with the cheese turning a little grainy the longer it sits. Thaw overnight in the refrigerator, then reheat.

INGREDIENT TIP: Donna uses Rosarita Spicy Jalapeno Refried Beans. For a milder casserole, use plain refried beans. A bag of shredded Mexican or fiesta blend cheese is the grab-and-go choice, and shredded cheddar or Colby works too. Any ground beef from 85 to 90% lean works, and 88% leaves just a little grease to spoon off. For a salty, briny bite, stir in a small can of sliced black olives, drained, along with the cheese. The pico de gallo can be chopped earlier in the day and kept in the refrigerator until serving.

SCALING: For a half batch, use 1 1/2 pounds 88% lean ground beef, 1 1/2 teaspoons kosher salt, 1 tablespoon Mexican seasoning blend, 8 ounces spicy jalapeno refried beans (half a can), and 4 ounces shredded Mexican cheese blend (about 1 cup), and cook it in a large skillet. To feed a crowd, keep the recipe as written and add 1 more pound of ground beef, 4 more ounces of shredded Mexican cheese blend (about 1 cup), and about 2 1/4 teaspoons more seasoning blend. That stretches it to about 18 servings.

HOMEMADE OPTIONS: The blend in Donna’s Notes is a smaller, modified batch of our Homemade Mexican Spice Blend 

Top the casserole with our Homemade Pico de Gallo. Link to both in the post.

Nutrition

Serving: 1 | Calories: 270cal | Carbohydrates: 8g | Protein: 31g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 88mg | Sodium: 1041mg | Sugar: 2g | Fiber: 4g | Calcium: 179mg | Iron: 5mg

Originally published June 2024, updated and republished September 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Bean Dip Recipe with Ground Beef (Refried Bean Casserole) appeared first on The Slow Roasted Italian.

Sassy was little then, and it was one of those things we always did together, no matter what else was on the agenda that day. Disney released the churros recipe during the parks closure, and I made them that same week.

After making this churro recipe more times than I can count, the science is fascinating. This is choux pastry. Same dough behind cream puffs and eclairs. Butter, water, and flour cook together, the starches gelatinize, and suddenly you have a paste that holds moisture.

Eggs go in one at a time. They build structure and create steam pockets. When those hit hot oil, the water turns to steam, puffing the interior while the outside fries crisp. That 350 degree sweet spot is everything.

Whether you know it as the Disneyland churro recipe or just want an easy churro recipe that delivers every time, once you learn how to make churros this way, every other churros recipe feels like a shortcut.

Love Disney snacks? My Copycat Tigger Tail recipe is another favorite from the park!

Tools Needed for Homemade Churros

• Large piping bag + closed star tip — creates the ridges that get crispy.
• Heavy-bottomed pot or Dutch oven — holds frying temp steady.
• Candy or deep-fry thermometer — 350 degrees F, non-negotiable.

Disney Churro Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Chocolate Tres Leches Cake

🍔 Copycat Creations Vol 1
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Best Churro Recipe (Disney Copycat Churros)

This churro recipe uses simple ingredients and is a copycat for Disney churro bites. Learn how to make cinnamon churros from scratch!

Course Dessert

Cuisine Mexican

Method Stovetop

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 8 people

Calories 424cal

Author Donna Elick

Equipment

• 2 1 1/2 quart sauce pan
• 1 mixing bowls

Ingredients

• 1 cup water
• 1 stick unsalted butter cut into pieces (8 tablespoons)
• 1/4 teaspoon kosher salt
• 1/4 teaspoon ground cinnamon divided (1/4 teaspoon for dough, 1/2 teaspoon for coating)
• 1 1/4 cups all-purpose flour
• 3 large eggs
• 1 1/2 cups vegetable oil for frying (peanut or canola oil also works)
• 1/2 cup granulated sugar
• 1/2 teaspoon ground cinnamon

Instructions

• HEAT THE LIQUID: Combine 1 cup water, 1 stick unsalted butter (8 tablespoons), 1/4 teaspoon kosher salt, and 1/4 teaspoon ground cinnamon in a 1 1/2-quart saucepan over medium heat. Bring to a rolling boil, about 3 to 4 minutes. The butter melts completely and the surface bubbles vigorously. Reduce heat to low.
• MIX THE DOUGH: Add 1 1/4 cups all-purpose flour all at once and stir vigorously with a wooden spoon until the mixture pulls away from the sides of the pan and forms a smooth ball, about 1 minute. Remove from heat and let the dough rest for 5 to 7 minutes, until cool enough that a finger pressed lightly on the surface feels warm but comfortable.
• ADD THE EGGS: Stir in 3 large eggs, one at a time, mixing well after each addition until the dough is smooth and glossy. The dough looks slippery at first but comes together into a thick, pipeable paste. Set aside.
• HEAT THE OIL: Pour 1 1/2 cups vegetable oil into a heavy-bottomed skillet or 1-quart saucepan. Heat over medium-high heat until a candy thermometer reads 350 degrees F, about 5 minutes. A small piece of dough dropped in sizzles immediately and floats to the surface.
• PIPE AND FRY: Spoon the dough into a piping bag fitted with a large open star tip (Wilton 4B or similar). Squeeze out 1-inch strips of dough over the oil and slice off each piece with a knife. Fry 5 to 6 pieces at a time, turning once, until golden brown and crisp on all sides, about 2 to 3 minutes per batch. The oil sizzles steadily the whole time. Remove with a slotted spoon or spider strainer and drain on paper towels.
• COAT IN CINNAMON SUGAR: Mix 1/2 cup granulated sugar and 1/2 teaspoon ground cinnamon in a medium bowl. Toss the warm churro bites in the cinnamon sugar until evenly coated. The sugar clings best while the churros are still hot.
• SERVE: Arrange the coated churro bites on a serving plate and serve warm with your favorite dipping sauce, like chocolate fudge sauce or caramel.

Video

Notes

MAKE-AHEAD: The dough can be made up to 1 day in advance. After stirring in the eggs, let the dough cool completely, wrap tightly in plastic wrap, and refrigerate. Bring to room temperature before piping and frying.

STORAGE: Store cooled churro bites in an airtight container at room temperature for up to 2 days. The exterior softens over time.

FREEZING: Freeze cooled, uncoated churro bites in a single layer on a baking sheet, then transfer to a freezer bag. Stays at peak quality for about 2 weeks. Safe to eat for up to 4 weeks, though the texture starts to change past that first 2-week window. Reheat from frozen on a baking sheet at 375 degrees F for 5 to 8 minutes until crisp, then toss in fresh cinnamon sugar.

OIL TIP: Use a candy thermometer to keep the oil at a steady 350 degrees F. This temperature crisps the outside and cooks the inside evenly every time.

PIPING TIP: A large closed star tip gives the crispiest ridges. The tighter the points on the star, the more surface area gets crispy in the oil.

Nutrition

Serving: 3pieces | Calories: 424cal | Carbohydrates: 28g | Protein: 4g | Fat: 34g | Saturated Fat: 11g | Cholesterol: 91mg | Sodium: 188mg | Sugar: 13g | Fiber: 1g | Calcium: 18mg | Iron: 1mg

Originally published May 2020, updated and republished June 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Best Churro Recipe (Disney Copycat Churros) appeared first on The Slow Roasted Italian.

Homemade Veggie Burgers

Let me start by saying that I am not a vegetarian. I mean… my grill and smoker recipes are enough to prove that!

I just choose to eat as healthy as I can as often as I can, and sometimes that means enjoying a meat-free meal. 

And let me tell you — this vegetable burger is so delicious that I actually crave it even more than one of my gourmet burgers sometimes!

Loaded with 3 kinds of beans, sautéed vegetables, and my favorite Southwestern flavors, these vegetable burger patties will blow your mind.

They’re not just for adults, either! One time, I ordered Munchkin a burger when we were out to dinner with friends. She got so excited and asked, “Is this a bean burger, Mommy?” and then was disappointed when I told her no.

Even as a picky ‘almost 3’ year old, she preferred my homemade veggie burgers over a regular beef burger!

Go ahead and give them a try. Even meat lovers will devour them!

Ingredient Notes and Substitutions

• Onion & Peppers – Since we sauté them first, they’ll be tender and not crunchy, and the onion will lose a little bit of its bite.
  
• Garlic – Mince fresh cloves for the best flavor since jarred minced garlic can sometimes be bitter. If you don’t have any, add 1 teaspoon of garlic powder to the spice mixture.
  
• Black Olives – Canned olives are perfect, and you can buy them whole or sliced since you’ll be chopping them up!
  
• Canned Beans – A blend of black beans, white beans, and chickpeas provides loads of protein and a meaty texture.
  
  You can use navy, Great Northern, or cannellini beans for the white beans. Chickpeas may also be labeled as garbanzo beans.
  
• Old-fashioned Oats – These help bind the ingredients together and add extra texture. Be sure to use old-fashioned, not quick oats!
  
• Seasonings – Get your spice cabinet ready! You’ll need smoked paprika, New Mexico chili powder, dried oregano and parsley, red chili flakes, ground cumin, and salt and pepper.
  
  New Mexico chili powder is simply ground-up chile peppers, unlike regular “chili powder,” which is a blend of spices. Substitute with ancho chili powder or a smaller amount of chipotle chili powder.
  
• Italian Bread Crumbs – Another binder that adds flavor too. Substitute with a mixture of ½ cup plain breadcrumbs and ½ tablespoon Italian seasoning.
  
• Egg Whites – For even more protein! These also provide moisture and help bind the patties together so they don’t crumble or fall apart.

How to Make Veggie Burgers

• Prep all of the ingredients before getting started.

Chop up the veggies and peppers into tiny pieces, then sauté in just enough oil to help them brown. There shouldn’t be any liquid left in the skillet — if there is, be sure to drain it off.

You’ll also need to drain and rinse the canned beans. I like to do this first so they have plenty of time to dry while I’m at the stove.

There’s a careful balance when making this recipe for veggie burgers. Too much liquid will cause the patties to fall apart, while not enough moisture will cause them to crumble… and also fall apart!

• Mix everything together really well.

It’s important to have an even balance of flavors, and it’s even more important that everything is well coated in the egg whites. These act as the glue that holds it all together!

Go ahead and roll up your sleeves for this job. You’ll get much better results when mixing with your hands instead of a spoon or spatula.

• Shape the patties.

Portion out the mixture so there’s enough to make 12 patties. They’re going to be quite thick!

If you have a kitchen scale, you can use that to measure out 4 ounces at a time to be sure they’re all the same size.

Don’t forget to chill the patties for 30 minutes before baking! This is key to helping them hold their shape and gives the flavors a chance to meld together.

• Bake in the oven, not on the grill.

Trust me, I’ve tried them on the grill, and it did not go well!! It’s so much easier to bake them anyway, and you can have the whole batch done in one go without having to babysit them.

Go ahead and flip your homemade veggie burgers after the first 15 minutes to ensure they warm evenly and brown on both sides.

After they’re done, you can serve them up right away — no resting time needed!

Prep Ahead

• Dice onion, peppers, and olives
• Mix spices together
• Drain and rinse beans

Kitchen Tools You Will Need

• Skillet – This is my go-to pan that I’ve had for over a decade! It heats evenly and cleans up beautifully with a little baking soda so it still looks brand new.
• Baking Sheet – Used for anything from cookies to roasting, a good baking pan will last for years.
• Large Bowl – Plenty of room for mixing up a big batch of homemade veggie burgers!
• Potato Masher – This one doesn’t get clogged like the kind with holes, and one tap releases anything stuck to the wires.

Serving Suggestions

Homemade veggie burgers are great on a bun with fresh lettuce, tomatoes, and onions, or in place of meat with a few side dishes.

Add a cozy bowl of broccoli cheddar soup (made with vegetable broth) or gooey mac and cheese. In the summer months, I’ll throw together a quick pasta salad and let it chill in the fridge.

Munchkin likes to eat them with mashed potatoes and corn, usually without a bun. And if I’ve made a batch of spicy roasted chickpeas, I’ll add a handful as a crunchy snack!

Storing and Reheating Vegetable Burger Patties

Because this recipe for veggie burgers makes a whopping 12 patties, I love to make a batch and freeze them for later. Then, all I have to do is take out one or two at a time for a quick lunch!

You can freeze them on a sheet pan before or after baking, then transfer them to a storage container or freezer bag. It helps to add a piece of parchment paper between each patty so they don’t stick together.

They’ll last up to 3 months in the freezer (cooked or uncooked), or you can simply pop leftovers in the fridge for 4-5 days.

Defrost frozen vegetable burger patties in the refrigerator until soft, then reheat in the microwave or in the oven at 350°F until warmed through.

Vegetable Burger FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Power House Homemade Veggie Burgers

Make Homemade Veggie Burgers with 3 kinds of beans, sautéed vegetables, and a delicious blend of Southwestern flavors. Picky kid approved!

Course Main

Cuisine American

Method Oven, Stovetop

Prep Time 15 minutes minutes

Cook Time 37 minutes minutes

Chill Time 30 minutes minutes

Total Time 1 hour hour 22 minutes minutes

Servings 12 burgers

Calories 115cal

Author Donna Elick

Equipment

• mixing bowls
• rimmed baking sheet
• 3-quart sauté pan

Ingredients

• 2 tablespoons extra virgin olive oil
• 1/2 medium red onion diced (about 1/2 cup)
• 1 medium red bell pepper diced (about 1 cup)
• 1 medium jalapeno pepper seeded and diced (about 1/4 cup)
• 5 cloves garlic minced (about 1 1/2 tablespoons)
• 1/4 cup canned black olives drained and diced
• 15 ounce can black beans drained and rinsed (about 1 1/2 cups)
• 15 ounce can chickpeas drained and rinsed (about 1 1/2 cups)
• 15 ounce can white beans drained and rinsed (about 1 1/2 cups)
• 2 cups old-fashioned oats
• 1 1/2 teaspoons smoked paprika
• 1 1/2 teaspoons New Mexico chile powder
• 1 tablespoon dried oregano
• 1 tablespoon dried parsley
• 1 1/2 teaspoons red pepper flakes
• 1 1/2 teaspoons ground cumin
• 1/2 cup Italian breadcrumbs
• 1 teaspoon kosher salt
• 1/2 teaspoon fresh-ground black pepper
• 6 large egg whites about 3/4 cup
• Olive oil spray

Instructions

• PREHEAT OVEN AND PREP PAN: Preheat the oven to 400F. Line a rimmed baking sheet with parchment paper or lightly coat it with Olive oil spray and set aside.
• DRAIN AND RINSE BEANS: Open and drain one 15 ounce can black beans (about 1 1/2 cups), one 15 ounce can chickpeas (about 1 1/2 cups), and one 15 ounce can white beans (about 1 1/2 cups). Rinse each can under cold running water until the water runs clear, about 30 seconds per can. Shake off the extra water and set the colander in the sink so the beans can dry while you cook the vegetables.
• SAUTE VEGETABLES: Heat 2 tablespoons extra virgin olive oilin a large skillet over medium heat until the oil shimmers and flows easily across the pan, about 1 minute. Add 1/2 medium red onion, diced (about 1/2 cup), 1 medium red bell pepper, diced (about 1 cup), and 1 medium jalapeno pepper, seeded and diced (about 1/4 cup). Cook, stirring occasionally, until the vegetables are soft, the onion is translucent, and the edges start to turn golden, 5 to 7 minutes.
• ADD GARLIC AND OLIVES: Stir in 5 cloves garlic, minced (about 1 1/2 tablespoons) and 1/4 cup canned black olives, drained and diced. Cook until the garlic is fragrant and just starting to turn golden, about 1 minute. Remove the skillet from the heat and let the mixture cool slightly while you mash the beans, about 5 minutes.
• MASH BEANS: Transfer the drained beans to a large mixing bowl. Use a potato masher to break them down until about two-thirds of the beans are mashed and the rest are still in small chunks. The mixture should hold together when pressed but still have visible bean pieces for texture.
• MIX BURGER BASE: Add the cooled vegetable mixture to the mashed beans. Add 2 cups old-fashioned oats, 1 1/2 teaspoons smoked paprika, 1 1/2 teaspoons New Mexico chile powder, 1 tablespoon dried oregano, 1 tablespoon dried parsley, 1 1/2 teaspoons red pepper flakes, 1 1/2 teaspoons ground cumin, 1/2 cup Italian breadcrumbs, 1 teaspoon kosher salt, and 1/2 teaspoon fresh-ground black pepper. Pour in 6 large egg whites (about 3/4 cup). Use your hands to mix everything together until every piece is coated in egg white and the spices are evenly distributed, about 2 minutes. The mixture should feel moist and hold its shape when you squeeze a handful.
• FORM PATTIES: Divide the mixture into 12 equal portions (about 4 ounces each if you have a kitchen scale). Shape each portion into a patty about 3/4 inch thick. The patties will feel soft and a bit fragile at this point, which is perfectly normal.
• CHILL PATTIES: Place the patties on a plate or parchment-lined tray, cover with plastic wrap, and refrigerate for 30 minutes. This firms the patties so they hold their shape during baking and gives the oats time to absorb moisture from the egg whites.
• BAKE VEGGIE BURGERS: Arrange the chilled patties on the prepared baking sheet in a single layer with a little space between each one. Bake for 15 minutes, then carefully flip each patty with a thin spatula. Bake for another 15 minutes until the outside is lightly browned and firm to the touch, about 30 minutes total.
• SERVE: Serve the veggie burgers warm on buns with your favorite toppings, or enjoy them on their own alongside your favorite sides.

Notes

MAKE-AHEAD: Patties can be formed up to 1 day ahead and stored covered in the refrigerator before baking. The extra chill time actually helps them hold together even better.

STORAGE: Cooked veggie burgers stay at peak quality in an airtight container in the refrigerator for 3 to 4 days. Safe to eat for up to 5 days, though the texture starts to soften past day 4.

REHEATING: Reheat in a skillet over medium heat for 2 to 3 minutes per side until warmed through and the outside is crispy again. The oven works too: spread on a baking sheet and warm at 350F for about 10 minutes.

FREEZING: Freeze cooked or uncooked patties for up to 3 months at peak quality, safe for up to 6 months. Place a piece of parchment paper between each patty so they stay separate, then store in a freezer-safe bag with the air pressed out. Defrost in the refrigerator overnight before reheating.

INGREDIENT TIP: New Mexico chile powder is pure ground chile peppers, milder and sweeter than regular chili powder (which is a spice blend). Substitute with ancho chile powder for a similar heat level, or use half the amount of chipotle chile powder for a smokier kick. For Italian breadcrumbs in a pinch, mix 1/2 cup plain breadcrumbs with 1/2 tablespoon Italian seasoning.

AIR FRYER VERSION: Preheat the air fryer to 375F. Place chilled patties in a single layer without touching (work in batches). Cook for 8 minutes, flip carefully, then cook another 6 to 8 minutes until golden brown and firm to the touch. The air fryer gives a crispier outside while keeping the inside moist.

PAN-FRY VERSION: Heat 1 tablespoon olive oil in a nonstick skillet over medium heat until the oil shimmers. Cook chilled patties for 4 to 5 minutes per side until a golden crust forms and the burger is warmed through.

Nutrition

Serving: 1 | Calories: 115cal | Carbohydrates: 15g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 0.05mg | Sodium: 362mg | Sugar: 1g | Fiber: 3g | Calcium: 37mg | Iron: 1mg

Originally published November 2012, updated and republished June 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Power House Homemade Veggie Burgers appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE TORTELLINI SALAD COLD 

• Fresh, crisp, and full of texture
  
• That Greek flavor combo just works every time
  
• Light enough for a side, hearty enough for a meal
  
• Easy to prep ahead for gatherings
  
• Simple dressing with big flavor

Greek Tortellini Salad

When I first made this, I was absolutely in love with it.

I don’t mean casually liked it… I mean that I made it once and then kept making it over and over again. That whole summer? I was eating this tortellini salad cold pretty much every day.

Truth is, I still love it. I just went a little overboard with it that year.

And it’s easy to see why. It’s fresh, it’s got crunch, that salty bite from the olives and feta, and just enough dressing to pull everything together without weighing it down.

Nothing complicated. Nothing fussy. Just one of those recipes that sticks with you.

Try this Greek Spaghetti Salad for all those same bold Mediterranean flavors tossed with spaghetti for a fun crowd-pleaser!

INGREDIENT NOTES

• Cheese Tortellini: Soft, rich, and filling… this makes a Greek salad feel more like a meal than a side. Use fresh or frozen, whichever is available.
  
• Bell Peppers (Orange + Yellow): Sweet, crisp, and colorful. Sweet peppers are a good substitute.
  
• English Cucumber: Less watery, more crunch. It’s perfect for salads, and you don’t even have to peel it.
  
• Kalamata Olives: Salty, briny, and essential for that Greek flavor.
  
• Feta Cheese: Creamy and tangy. Don’t skip or swap this lightly!
  
• Red Wine Vinegar + Olive Oil: Classic, simple, and exactly what this Greek tortellini pasta salad needs.
  
• Minced Olives in Dressing: Such a small detail, but it’s a big flavor boost.

VARIATIONS

Add Chicken: Grilled or rotisserie chicken make it a full meal.

Extra Veggies: Add spinach, artichokes, or zucchini.

Lower Salt: Reduce the amount of olives slightly if needed.

No Tortellini: Use rotini or bowties for a lighter version.

Lemon Boost: Squeeze fresh lemon over Greek tortellini salad for extra brightness.

Spicy Touch: Include a pinch of red pepper flakes in the dressing.

Dairy Free: Use regular pasta and skip the feta (or use a dairy-free alternative).

SERVING SUGGESTIONS

• Enjoy Greek pasta salad with tortellini chilled straight from the fridge on hot days.
  
• Serve alongside our Tuscan-Inspired Mediterranean Burger.
  
• Add lemon garlic butter chicken bites or slices of flank steak for extra protein.
  
• Great for picnics, potlucks, and meal prep

GREEK TORTELLINI PASTA SALAD FAQ

Pasta salad is an art form, and it all comes down to texture. You want crisp vegetables, tender pasta, and just enough dressing to coat everything without weighing it down.

That’s why I like adding the dressing right before serving… it keeps everything fresh instead of soft and tired.

And chopping everything bite-sized matters more than people think. You want a little bit of everything in each bite, not separate pieces on a fork.

TOOLS NEEDED

• Large Pot: For cooking the tortellini.
  
• Colander: To drain and cool the pasta.
  
• Large Mixing Bowl: Plenty of space to toss Greek pasta salad and tortellini.
  
• Sharp Knife + Cutting Board: For all the fresh prep!
  
• Mason Jar or Whisk: For mixing the dressing easily.

Enjoy!

With love, from our simple kitchen to yours.

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Greek Tortellini Salad

Greek Tortellini Salad is loaded with fresh vegetables, pasta, olives, and feta cheese. Tossed with a sweet and tangy homemade dressing!

Course Salad

Cuisine Greek

Method Mixed

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 8

Calories 228cal

Author Donna Elick

Ingredients

Salad

• 1 medium orange bell pepper, cut into bite-size pieces (about 1 cup)
• 1 medium yellow bell pepper, cut into bite-size pieces (about 1 cup)
• 1/2 medium red onion, thinly sliced (about ½ cup)
• 1 English cucumber, cut into spears and quartered (about 2 cups)
• 16 ounces cherry tomatoes, halved (about 3 cups)
• 1/2 cup Kalamata olives, sliced divided
• 4 ounces feta cheese, crumbled (about 1 cup)
• 8 ounces tortellini, uncooked about 2 cups

Greek Dressing

• 1/4 cup extra virgin olive oil
• 1/4 cup red wine vinegar
• 1/2 teaspoon dried oregano
• 1/2 teaspoon fresh ground black pepper
• 1 teaspoon granulated sugar
• 1 tablespoon Kalamata olives, finely minced (from above)

Instructions

• COOK TORTELLINI: Bring a large pot of water to a boil. Add 8 ounces tortellini, uncooked and cook according to package directions until tender, about 5 to 7 minutes. Drain and let cool.
• PREP VEGETABLES: While the pasta cooks, cut 1 medium orange bell pepper, cut into bite-size pieces, 1 medium yellow bell pepper, cut into bite-size pieces, 1/2 medium red onion, thinly sliced, 1 English cucumber, cut into spears and quartered , and 16 ounces cherry tomatoes, halved . Slice 1/2 cup Kalamata olives, sliced, reserving 1 tablespoon for the dressing.
• MAKE DRESSING: Add 1/4 cup extra virgin olive oil, 1/4 cup red wine vinegar, 1/2 teaspoon dried oregano (crush between your fingers as you add), 1/2 teaspoon fresh ground black pepper, 1 teaspoon granulated sugar, and 1 tablespoon Kalamata olives, finely minced to a mason jar. Seal and shake until well combined.
• COMBINE SALAD: In a large bowl add the cooled tortellini, bell peppers, red onion, cucumber, cherry tomatoes, remaining sliced olives, and 4 ounces feta cheese, crumbled .
• TOSS SALAD: Pour the dressing over the salad and gently toss until evenly coated.
• SERVE: Serve immediately or refrigerate until ready to serve.

Video

Notes

Make-Ahead: Prepare all ingredients and store separately for up to 1 day. Toss with dressing just before serving to keep the vegetables crisp.

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

Reheating: Not applicable. Serve chilled.

Freezing: Freezing is not recommended.

Travel Tip: Layer ingredients in the bowl in the order listed and keep dressing separate until ready to serve for best texture.

Nutrition

Serving: 1 | Calories: 228cal | Carbohydrates: 20g | Protein: 8g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 23mg | Sodium: 425mg | Sugar: 4g | Fiber: 3g | Calcium: 134mg | Iron: 2mg

Originally published April 2013, updated and republished May 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Greek Tortellini Salad appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE 5 CHEESE ZITI

• Tastes like the Olive Garden classic… no trip required
  
• Creamy, cheesy, and packed with flavor
  
• Perfect for feeding a crowd or family dinner
  
• Make-ahead and freezer-friendly
  
• That golden, crispy topping seals the deal

Five Cheese Ziti Al Forno

If you’ve ever ordered this at Olive Garden, you already know. You go in thinking you’ll try something different… and then you don’t.

Because this five cheese ziti al forno is the one.

So being able to make it at home? That’s a good situation to be in. 

And honestly… this version holds up. Creamy, cheesy, that same rich sauce, that same baked top. You’re not missing anything.

If anything, you get to control it. More cheese, a little extra sauce, exactly how you like it.

No waiting. No ordering. Just straight to the good part.

INGREDIENT NOTES

• Ziti Pasta: Holds the sauce perfectly, but penne works if needed.
  
• Crushed Tomatoes + Tomato Paste: Builds a rich, deep base for the sauce.
  
• Fresh Herbs (Basil & Oregano): Brightens the sauce and keeps it from tasting heavy.
  
• Five Cheese Blend: Fontina (melty), mozzarella (stretchy), provolone (flavor), Parmesan (sharp), and ricotta (creamy).
  
• Heavy Cream: Gives the sauce that signature creamy texture.
  
• Panko Breadcrumbs: Gives you that golden, slightly crunchy topping

VARIATIONS

Add Sausage: Brown Italian sausage (mild or spicy) and mix it into the sauce for extra richness.

Spicy Version: Add red pepper flakes to the sauce for a little heat.

Chicken Add-In: Stir in cooked, diced chicken for a heartier dish.

Lighter Version: Use half-and-half instead of heavy cream. It’s less rich, but still good!

Extra Cheesy: Sprinkle even more mozzarella on top before baking 5 cheese ziti.

Gluten-Free: Use gluten-free pasta and breadcrumbs.

No Ricotta: Substitute with cottage cheese or leave it out for a different texture.

SERVING SUGGESTIONS

• Add garlic bread or buttery breadsticks to the table to soak up every bit of sauce.
  
• Pair five cheese ziti al forno with our Classic Italian Chopped Salad for balance.
  
• Serve with roasted vegetables or a small bowl of minestrone on the side.
  
• Perfect with a simple green salad and vinaigrette for a lighter meal.
  
• Great for family dinners, holidays, or casual gatherings.

FIVE CHEESE ZITI FAQ

Baked pasta, like the 5 Cheese Ziti al Forno at Olive Garden, is all about layers and balance.

Too much sauce and it gets loose. Not enough, and it dries out. The key is letting that sauce simmer long enough to build flavor before adding the cream and cheese.

And don’t rush the bake… that topping needs time to melt and turn golden so you get that contrast between creamy pasta and slightly crisp top.

That’s what makes this dish feel finished.

TOOLS NEEDED

• Large Skillet or Saucepan: For building the sauce.
  
• Large Pot: To cook the pasta evenly.
  
• Colander: For draining pasta well.
  
• Mixing Bowl: For combining the cheese mixture.
  
• 9×13 Baking Dish: Perfect for layering 5 cheese ziti and even baking.
  
• Wooden Spoon or Spatula: For mixing everything together.

Enjoy!

With love, from our simple kitchen to yours.

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Five Cheese Ziti al Forno (Copycat Recipe)

Five Cheese Ziti al Forno is the ultimate in creamy, cheesy, home-cooked goodness. Skip takeout and make this copycat Olive Garden recipe!

Course Main

Cuisine Italian

Method Oven, Stovetop

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Servings 8

Calories 569cal

Author Donna Elick

Ingredients

• 1 tablespoon extra virgin olive oil divided
• 1/2 medium white onion, diced (about ½ cup)
• 4 cloves garlic minced (about 1 tablespoon)
• 28 ounces crushed tomatoes
• 1 tablespoon fresh oregano, minced
• 1 tablespoon fresh basil, minced
• 6 tablespoons tomato paste
• 1 cup water
• 2 bay leaves
• 1/2 teaspoon kosher salt
• 1/2 teaspoon fresh ground black pepper
• 1/2 teaspoon granulated sugar
• 1 pound ziti pasta

Cheese Mixture

• 4 ounces fontina cheese, grated (about 1 cup)
• 4 ounces Parmesan cheese, grated (about 1 cup)
• 4 ounces provolone cheese, grated (about 1 cup)
• 4 ounces mozzarella cheese, grated (about 1 cup)
• 1 cup whole ricotta cheese
• 1 cup heavy cream

Topping

• 1/2 cup panko breadcrumbs
• 2 tablespoons extra virgin olive oil
• 1 cup reserved cheese mixture
• Chopped fresh Italian parsley for garnish

Instructions

• PREHEAT AND PREP: Preheat the oven to 350°F.
• COOK AROMATICS: Heat 1 tablespoon extra virgin olive oil in a large skillet over medium heat. Add 1/2 medium white onion, diced and cook for 4 to 5 minutes until soft and translucent. Add 4 cloves garlic and cook for 1 minute until fragrant.
• MAKE SAUCE: Add 28 ounces crushed tomatoes, 1 tablespoon fresh oregano, minced, 1 tablespoon fresh basil, minced, 6 tablespoons tomato paste, 1 cup water, 2 bay leaves, 1/2 teaspoon kosher salt, 1/2 teaspoon fresh ground black pepper, and 1/2 teaspoon granulated sugar. Stir to combine and bring to a simmer. Cover and simmer over low heat for 30 to 40 minutes.
• COOK PASTA: During the last 10 minutes of sauce cooking, bring a large pot of salted water to a boil. Add 1 pound ziti pasta and cook until just al dente, about 8 to 10 minutes. Drain well.
• MAKE CHEESE MIXTURE: In a large bowl combine 4 ounces fontina cheese, grated , 4 ounces Parmesan cheese, grated , 4 ounces provolone cheese, grated , and 4 ounces mozzarella cheese, grated . Toss to combine.
• FINISH SAUCE: Remove the bay leaves from the sauce. Stir in 1 cup whole ricotta cheese, ½ cup of the cheese mixture, and 1 cup heavy cream. Cook over low heat, stirring until smooth and creamy.
• COMBINE PASTA: Add the cooked ziti to the sauce and stir until evenly coated.
• ASSEMBLE: Spread half of the pasta into a 9 x 13 inch baking dish. Sprinkle ½ cup cheese mixture over the pasta. Add the remaining pasta on top.
• MAKE TOPPING: In a small bowl combine 1/2 cup panko breadcrumbs, 1 cup reserved cheese mixture, and 2 tablespoons extra virgin olive oil. Sprinkle evenly over the pasta.
• BAKE: Bake uncovered for 20 minutes until the topping is melted and lightly golden.
• SERVE: Garnish with Chopped fresh Italian parsley for garnish and serve warm.

Video

Notes

Make-Ahead: Assemble the dish up to 1 day ahead. Cover and refrigerate. Bake just before serving.

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.

Reheating: Reheat in a 325°F oven for 15 to 20 minutes or microwave in 1-minute intervals until heated through.

Freezing: Freeze assembled, unbaked pasta for up to 2 months. Thaw overnight in the refrigerator before baking.

Ingredient Tip: Use freshly grated cheese for the best melting and creamy texture.

Nutrition

Serving: 1 | Calories: 569cal | Carbohydrates: 57g | Protein: 22g | Fat: 29g | Saturated Fat: 15g | Cholesterol: 76mg | Sodium: 690mg | Sugar: 9g | Fiber: 5g | Calcium: 348mg | Iron: 3mg

Originally published October 2021, updated and republished May 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Five Cheese Ziti Al Forno (Copycat Recipe) appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE THIS KFC FAMOUS BOWL RECIPE

• All your comfort food favorites layered in one bowl
  
• Crispy chicken + creamy potatoes = perfect contrast
  
• That gravy ties everything together (don’t be shy with it)
  
• Better than the original… and you control every part
  
• Great for feeding a hungry crowd

KFC Famous Bowl

We used to grab these on busy nights… no thinking, just comfort in a bowl. Then the restaurant near me closed.

Turns out, making a KFC mashed potato bowl at home is not only doable… it’s even better.

The chicken is actually crispy. The potatoes are how you like them. And the gravy? You can be generous.

Don’t rush the layering. Hot potatoes first, then cheese so it melts right in. After that, pile it up.

A KFC bowl is not supposed to be neat. It’s supposed to be good. And this one… it really is.

INGREDIENT NOTES

• Chicken Breast: Cut into even pieces so everything cooks at the same time. You can use boneless skinless chicken thighs for richer flavor.
  
• Panko Bread Crumbs: This is where that extra crunch comes from. Don’t swap for regular breadcrumbs if you can help it.
  
• Egg Whites: Lighter coating = crispier finish. Whole eggs work, but the coating will be slightly heavier.
  
• Mashed Potatoes: Use our KFC mashed potato recipe or premade (heated up) for a shortcut. Just make sure they’re hot and creamy before building.
  
• Brown Gravy: The flavor backbone of the whole KFC famous bowl. Go rich, not thin. Our copycat KFC gravy recipe is perfect for this.
  
• Cheddar Cheese: Melts into the potatoes and adds that extra comfort factor. You could use Colby Jack if you like too.

VARIATIONS

Spicy Chicken: Add cayenne or hot sauce to the flour mixture.

Air Fryer Version: Spray breaded chicken with a little oil and air fry until crispy.

Extra Cheesy: Double the cheese and mix some directly into the potatoes.

BBQ Drizzle: Add a little BBQ sauce on top for sweet-smoky flavor.

Gravy Switch: Use country gravy instead of brown gravy for a different vibe.

Buffalo Style: Toss crispy chicken in buffalo sauce before adding it to the bowl.

Vegetarian Bowl: Swap the fried chicken for black beans or sautéed mushrooms.

Loaded Bowl: Add bacon bits or green onion on top.

QUICK DINNER SHORTCUT

Short on time? You can use prepared or convenient ingredients to create a dinner with the same components as this KFC bowl recipe. Here are some suggestions:

• Frozen chicken nuggets (I may or may not have used dino nuggets from time to time!)
• Mashed potato flakes or heat-and-eat refrigerated mashed potatoes
• Canned corn
• Prepared gravy, or whip up a gravy packet

SERVING SUGGESTIONS

• Add our KFC Mac and Cheese for a full comfort meal.
  
• Serve with biscuits or cornbread to scoop up every last bite.
  
• Pair this KFC Famous Bowl recipe with a mixed green salad to balance the richness.
  
• A side of cole slaw gives a cool, crunchy contrast.
  
• Keep extra gravy on the table… you’ll want it!

FAMOUS BOWL KFC FAQ

This one brings back memories… those quick dinners where everyone was happy and nobody complained.

The biggest thing I’ve learned about making a KFC famous bowl at home? Temperature matters. If your oil isn’t hot enough, the coating won’t crisp. It just soaks up oil and gets heavy.

And when you build the bowl, everything should be hot. Not warm. Hot. That’s how the cheese melts properly and the gravy soaks in just enough.

It’s simple food, but the little details make it feel like something special.

TOOLS NEEDED

• Dutch Oven or Heavy Pot: Keeps oil temperature steady for frying.
  
• Thermometer: Helps you hold that 350°F sweet spot.
  
• Shallow Bowls: For setting up your breading station.
  
• Tongs or Slotted Spoon: For safely frying and removing chicken.
  
• Paper Towels: For draining and keeping things crisp.

Enjoy!

With love, from our simple kitchen to yours.

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🍔 Copycat Creations Vol 1
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👉 Buy your copy now and start cooking the meals you love!

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KFC Famous Bowl (Copycat Recipe)

This KFC Famous Bowl copycat features the same crispy fried popcorn chicken, potatoes, brown gravy, corn, and cheese you know and love!

Course Main

Cuisine American

Method Stovetop

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Total Time 50 minutes minutes

Servings 4 people

Calories 1139cal

Author Donna Elick

Equipment

• cutting board
• 3 shallow bowl or empty pie plates
• whisk
• dutch oven
• slotted spoon

Ingredients

• 12 ounces boneless skinless chicken breast cut into bite-size pieces
• 1 cup all-purpose flour
• 1 teaspoon paprika
• 1/2 teaspoon onion powder
• 1 teaspoon kosher salt
• 1 teaspoon fresh ground black pepper
• 4 large egg whites
• 2 cups panko bread crumbs
• 4 cups vegetable oil or shortening for frying
• 2 cups KFC mashed potatoes, prepared
• 1 cup cheddar cheese, shredded (about 4 ounces)
• 1/2 cup corn kernels, cooked
• 2 cups KFC brown gravy, prepared

Instructions

• HEAT OIL: Add 4 cups vegetable oil or shortening to a heavy-bottomed pot or Dutch oven, filling at least 2 inches deep. Heat over medium-high heat until the oil reaches 350°F and shimmers slightly.
• SET UP BREADING: In one shallow bowl, combine 1 cup all-purpose flour, 1 teaspoon paprika, 1/2 teaspoon onion powder, 1 teaspoon kosher salt, and 1 teaspoon fresh ground black pepper. In a second bowl, whisk 4 large egg whites until frothy and slightly foamy. Add 2 cups panko bread crumbs to a third bowl.
• BREAD CHICKEN: Coat each piece of 12 ounces boneless skinless chicken breast in the flour mixture, then dip into the egg whites, back into the flour, again into the egg whites, and finally into the panko bread crumbs. Press gently so the coating sticks and fully covers each piece.
• FRY CHICKEN: Add a few breaded chicken pieces to the hot oil without overcrowding. Fry for 3 to 4 minutes, turning once, until the coating is deep golden brown, crisp, and audibly crunchy. The internal temperature should reach 165°F and the juices should run clear. Transfer to a paper towel-lined plate.
• WARM COMPONENTS: Heat 2 cups KFC mashed potatoes, prepared, 1/2 cup corn kernels, cooked, and 2 cups KFC brown gravy, prepared until hot and steaming.
• BUILD BOWLS: Divide the hot mashed potatoes evenly between 4 bowls. Sprinkle each with ¼ cup of 1 cup cheddar cheese, shredded and let it begin to melt from the heat.
• ADD TOPPINGS: Top each bowl with crispy chicken pieces and a spoonful of warm corn.
• FINISH AND SERVE: Spoon warm gravy over each bowl until the cheese is melted and the layers are coated. Serve immediately while hot, creamy, and crisp.

Notes

Make-Ahead: Prepare mashed potatoes, gravy, and corn up to 2 days ahead. Fry chicken fresh for best crunch.

Storage: Store components separately in airtight containers in the refrigerator for up to 3 days.

Reheating: Reheat potatoes, corn, and gravy until hot and steaming. Reheat chicken in a 375°F oven for 8 to 10 minutes until crisp and heated through.

Freezing: Freeze cooked chicken for up to 2 months. Reheat from frozen in the oven until hot and crispy.

Ingredient Notes: Chicken tenders are an easy shortcut for evenly sized pieces. Egg whites create a lighter, crispier coating, but whole eggs can be used if needed.

Nutrition

Serving: 1bowl | Calories: 1139cal | Carbohydrates: 111g | Protein: 44g | Fat: 59g | Saturated Fat: 35g | Cholesterol: 211mg | Sodium: 4035mg | Sugar: 6g | Fiber: 7g | Calcium: 333mg | Iron: 6mg

Originally published September 2022, updated and republished May 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post KFC Famous Bowl (Copycat Recipe) appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE THIS COWBOY PASTA SALAD RECIPE

• Hearty enough to eat as a full meal
  
• Loaded with beef, bacon, cheese, and bold flavor
  
• Creamy BBQ dressing ties everything together
  
• Perfect for cookouts, potlucks, and make-ahead meals
  
• That sweet, smoky, tangy combo just works

Cowboy Pasta Salad

This is not your average pasta salad.

This is the one people go back for… and then kind of hover near.

It’s got everything in it. Beef, bacon, cheese, a little heat, a little crunch. It eats like a full meal, not something sitting quietly off to the side of your plate.

And yes, there’s a little chopping. A few moving parts. Nothing complicated… just enough to build real flavor.

I’ve made this cowboy pasta salad recipe for gatherings where I thought we’d have leftovers. We did not. Not even close.

And when it comes to the summer months, nothing beats a pasta salad that you can have ready and waiting in the fridge!  

More loaded pasta salads for your summer picnic is our hearty Cobb Pasta Salad & Creamy Pasta Salad with Peas and Bacon!

Or a bolder take with my Cuban Sandwich Pasta Salad with ham, pickles, and a tangy mustard dressing!

Love bold flavors like this? You need to try our hearty, satisfying Crockpot Cowboy Stew too!

INGREDIENT NOTES

• Rotini Pasta: Those little spirals grab onto all that creamy dressing so nothing goes to waste. Cook to al dente since it’ll soften more with the dressing.
  
• 88% Lean Ground Beef: Enough fat for flavor, not so much that it makes the cowboy macaroni greasy.
  
• Diced Green Chiles: Adds a mild, smoky flavor without overwhelming heat.
  
• Black Beans + Corn: This combo brings texture, color, and a little sweetness. Pinto or red kidney beans are good too.
  
• Jalapeño: A little bit of fresh heat. Remove seeds for less kick.
  
• Cheddar Cheese: Sharp cheddar works best for cutting through the richness.
  
• Bacon: Crispy is key here so it holds up in the salad.

VARIATIONS

Spicier Version: Leave jalapeño seeds in or add a pinch of cayenne.

No Beef: Omit the ground beef for a lighter version (that’s still plenty hearty).

Grilled Corn: Swap in grilled or fire-roasted corn for extra smoky flavor.

Cheese Swap: Use Pepper Jack instead of cheddar for more heat.

Turkey Version: Substitute ground turkey for a lighter take.

Extra Veggies: Add diced bell peppers, olives, or avocado for more texture.

Less Creamy: Reduce the amount of mayo slightly for a lighter dressing.

SERVING SUGGESTIONS

• Great next to burgers, hot dogs, or anything off the grill.
  
• Pair cowboy pasta salad with our Bourbon BBQ Chicken Skewers for a full cookout plate.
  
• Serve alongside our Classic Coleslaw Recipe for contrast.
  
• Add a skillet of Sweet Southern Cornbread to round things out.
  
• Or just serve this cowboy pasta recipe cold straight from the fridge… it holds its own.

COWBOY MACARONI FAQ

This recipe for cowboy pasta salad is all about balance.

You’ve got rich ingredients (beef, bacon, and cheese) so you need contrast. That’s where the chiles, jalapeño, and dressing come in.

And timing matters more than people think. Let the beef cool slightly before mixing, or you’ll end up softening the cheese and warming the whole salad.

I’ve made that mistake… once. Not again. Cold, crisp, and well-balanced is what makes this one stand out.

TOOLS NEEDED

• Large Pot: For cooking the pasta evenly.
  
• Colander: To drain and cool the pasta properly.
  
• Large Mixing Bowl: You’ll need space to toss everything together.
  
• Skillet: For browning the beef.
  
• Whisk: For smoothing out the dressing.
  
• Sharp Knife + Cutting Board: There’s a little prep, but it goes fast.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Pasta Salad Recipes

BLT Pasta Salad with Creamy Dressing + Video

Big Mac Pasta Salad

Antipasto Salad + Video

Tuna Pasta Salad + Video

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Best Loaded Cowboy Pasta Salad

Cowboy Pasta Salad is loaded with all the flavors of summer! Prep your ingredients while the pasta cooks, then toss with a creamy dressing.

Course Salad

Cuisine American

Method Stovetop

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

chill time 1 hour hour

Total Time 1 hour hour 30 minutes minutes

Servings 6

Calories 551cal

Author Donna Elick

Equipment

• large skillet
• large mixing bowl
• small mixing bowl

Ingredients

• 8 ounces rotini pasta, uncooked
• 1/2 pound 88% lean ground beef
• 1 4 ounce can diced green chiles
• 6 ounces cherry tomatoes, halved (about 1 cup)
• 1/2 cup black beans, drained and rinsed
• 1/2 cup corn kernels
• 1/4 cup red onion, finely chopped
• 1 medium jalapeño pepper, seeded and diced
• 1/4 cup fresh cilantro, chopped
• 2 ounces cheddar cheese, shredded (about ½ cup)
• 6 slices cooked bacon, crumbled (about ½ cup)

Dressing

• 1/4 cup barbecue sauce
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 1 tablespoon spicy brown mustard
• 1 tablespoon Worcestershire sauce
• 1/4 teaspoon garlic powder
• 1/4 teaspoon paprika
• 1/2 teaspoon kosher salt
• 1/4 teaspoon fresh ground black pepper

Instructions

• COOK PASTA: Bring a large pot of salted water to a boil. Add 8 ounces rotini pasta, uncooked and cook according to package directions until al dente. Drain and rinse under cold water. Set aside.
• COOK BEEF: Heat a skillet over medium-high heat. Add 1/2 pound 88% lean ground beef and cook for 5 to 7 minutes until browned and fully cooked. Drain excess grease and set aside to cool slightly.
• COMBINE SALAD: In a large bowl add the cooked pasta, 1 4 ounce can diced green chiles, 6 ounces cherry tomatoes, halved , 1/2 cup black beans, drained and rinsed, 1/2 cup corn kernels, 1/4 cup red onion, finely chopped, 1 medium jalapeño pepper, seeded and diced, 1/4 cup fresh cilantro, chopped, and cooked ground beef. Stir until evenly combined.
• MAKE DRESSING: In a separate bowl whisk together 1/4 cup barbecue sauce, 1/4 cup mayonnaise, 1/4 cup sour cream, 1 tablespoon spicy brown mustard, 1 tablespoon Worcestershire sauce, 1/4 teaspoon garlic powder, 1/4 teaspoon paprika, 1/2 teaspoon kosher salt, and 1/4 teaspoon fresh ground black pepper until smooth.
• TOSS SALAD: Pour the dressing over the pasta mixture and gently toss until everything is evenly coated.
• ADD CHEESE AND BACON: Stir in 2 ounces cheddar cheese, shredded and 6 slices cooked bacon, crumbled .
• CHILL: Cover and refrigerate for at least 1 hour to allow the flavors to blend.
• SERVE: Toss lightly before serving and garnish with additional cilantro if desired.

Notes

Make-Ahead: This pasta salad can be made up to 1 day ahead. Store covered in the refrigerator and stir before serving.

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

Reheating: Not applicable. This salad is best served cold.

Freezing: Freezing is not recommended.

Ingredient Tip: Let the ground beef cool slightly before mixing so it doesn’t warm the salad and melt the cheese.

DONNA’S KITCHEN TIP –
Grab two lids of the same size — plastic storage lids work great. Place one lid with the lip facing up and fill it with your cherry or grape tomatoes. Set the second lid on top with the lip facing down.

Press gently to hold everything in place (not too hard — you don’t want tomato juice everywhere). The rims keep them from rolling around. Then slide a serrated knife right through the middle.

Watch your fingers. And just like that… perfectly halved tomatoes in seconds.

Nutrition

Serving: 1 | Calories: 551cal | Carbohydrates: 42g | Protein: 18g | Fat: 35g | Saturated Fat: 13g | Cholesterol: 61mg | Sodium: 399mg | Sugar: 7g | Fiber: 3g | Calcium: 106mg | Iron: 2mg

Originally published July 2024, updated and republished May 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Cowboy Pasta Salad appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE THIS TACO BELL PROTEIN BOWL

• Faster than a drive-thru run (and way more satisfying)
  
• That avocado ranch is creamy, tangy, and addictive
  
• Easy to customize with what you have on hand
  
• Perfect balance of warm, fresh, and crunchy
  
• Great for meal prep without getting boring

Taco Bell Power Bowl

You don’t need a drive-thru for this. Everything here is simple. Straightforward. Nothing fancy.

Cook the steak. Warm the rice and beans. The rest is just layering it all together.

The real star of a power bowl from Taco Bell is that dressing… it pulls the whole bowl together. Creamy, a little tangy, just enough heat from the jalapeño. Don’t skip it.

And don’t pile everything on top in a rush. Give it a little space. Let each bite have some balance.

That’s the difference between “pretty good” and the kind of meal you keep thinking about later.

INGREDIENT NOTES

• Strip Steak: Cooks quickly and stays tender, but flank or sirloin work just as well.
  
• Mexican Red Rice: Adds flavor right from the base. Plain rice won’t hit the same.
  
• Black Beans: Rinse them well to keep the flavor clean, not muddy.
  
• Avocado: Makes the power bowl Taco Bell dressing rich and smooth. Use a ripe one for the best texture.
  
• Buttermilk Powder: Gives that classic ranch tang without thinning the dressing too much.
  
• Jalapeño: Adjust to your heat preference or leave it out entirely.

VARIATIONS

Chicken Version: Swap steak for grilled or shredded chicken. Even rotisserie works!

Vegetarian: Skip the meat and double the beans or add fajita veggies.

Low Carb: Use cauliflower rice instead of Mexican rice.

Spicy Bowl: Add extra jalapeño or a drizzle of hot sauce.

Brighter Base: Swap the red rice with cilantro lime rice.

Extra Cheesy: Mix shredded cheese into the rice so it melts through.

Burrito Style: Wrap everything up in a large flour tortilla instead of making a bowl.

Cilantro Lime Twist: Add fresh cilantro and a squeeze of lime over the top.

Loaded Version: Add corn, pico de gallo, or extra guac for a fuller bowl.

SERVING SUGGESTIONS

• Top your homemade Taco Bell Power Bowl with sour cream and fresh guacamole.
  
• Pair with our Restaurant Style Salsa for dipping or drizzling.
  
• Serve with Mexican street corn salad on the side for crunch
  
• A cold Mountain Dew Baja Blast balances the richness perfectly.
  
• Finish the meal with caramel apple empanadas.

POWER BOWL TACO BELL FAQ

I’ve made more “copycat bowls” than I can count… mostly because once you realize how easy they are, you stop paying for them.

The biggest mistake when making a protein bowl from Taco Bell? Overcooking the steak or slicing it too soon. Let it rest. Always. That’s how you keep it tender instead of chewy.

And here’s the quiet trick… warm your rice and beans properly. Not just barely heated. They should be hot enough to melt the cheese slightly when it hits the bowl.

That little detail changes everything.

TOOLS NEEDED

• Cast Iron Skillet or Grill Pan: For a good sear on the steak.
  
• Blender or Food Processor: To get that dressing smooth and creamy.
  
• Mixing Bowls: For prepping and holding ingredients.
  
• Knife and Cutting Board: For chopping steak and veggies.
  
• Microwave or Saucepan: To warm rice and beans quickly.

Enjoy!

With love, from our simple kitchen to yours.

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Other Taco Bell Copycat Recipes

🍔 Copycat Creations Vol 1
Craving your favorite restaurant meals at home? This exclusive ebook has the boldest, most requested copycat recipes — from fast food faves to sit-down classics.

👉 Buy your copy now and start cooking the meals you love!

Get the Ebook

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Taco Bell Power Bowl (Copycat Recipe)

Recreate a Taco Bell Power Bowl at home with steak, rice, beans, cheese, and veggies. Topped with homemade creamy avocado ranch dressing!

Course Main

Cuisine Mexican

Method Grill, Stovetop

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 1 makes 1 power bowl

Calories 1249cal

Author Donna Elick

Equipment

• cast iron skillet There are a ton of brands out there, but this is my trusty inexpensive go-to.
• food processor will make the avocado ranch dressing super creamy
• box grater Fresh cheese makes this recipe even better! Skip the bagged shreds and buy a block to grate yourself.

Ingredients

• 1 cup Mexican red rice prepared
• 1/2 cup black beans rinsed and drained
• 3 ounces strip steak cooked and chopped
• 1 tablespoon extra virgin olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon fresh ground black pepper
• 1/4 cup cheddar cheese shredded (about 1 ounce)
• 1/2 cup romaine lettuce chopped
• 1/8 cup diced tomatoes
• 2 tablespoons guacamole
• 2 tablespoons sour cream

For the creamy avocado ranch dressing:

• 1/2 cup sour cream
• 1/2 cup water
• 2 tablespoons buttermilk powder
• 1 ripe avocado pitted, peeled, and chopped
• 1 teaspoon lemon juice
• 1/4 fresh jalapeño chopped
• 1/2 teaspoon garlic salt
• 1/4 teaspoon fresh ground black pepper
• 1 tablespoon chives or green onion chopped

Instructions

• PREPARE STEAK: Heat a grill pan or cast iron skillet over medium-high heat. Rub 3 ounces strip steak with 1 tablespoon extra virgin olive oil, then season with 1/2 teaspoon kosher salt and 1/4 teaspoon fresh ground black pepper. Cook for 2 to 3 minutes per side, until well browned and cooked to your desired doneness, about well done for the classic version.
• REST AND SLICE: Remove the steak from heat and let it rest for 10 minutes. Cut into bite-size pieces.
• MAKE DRESSING: Add 1/2 cup sour cream, 1/2 cup water, 2 tablespoons buttermilk powder, 1 ripe avocado, 1 teaspoon lemon juice, 1/4 fresh jalapeño, 1/2 teaspoon garlic salt, 1/4 teaspoon fresh ground black pepper, and 1 tablespoon chives or green onion to a blender or food processor. Blend until smooth and creamy.
• WARM BASE: Warm 1 cup Mexican red rice and ½ cup black beans in the microwave or on the stovetop until heated through.
• BUILD BOWL: Spoon the warm 1 cup Mexican red rice. Add 1/2 cup black beans and 1/4 cup cheddar cheese.
• ADD VEGGIES: Arrange 1/2 cup romaine lettuce and 1/8 cup diced tomatoes in sections over the rice mixture. Drizzle with a few tablespoons of the avocado ranch dressing.
• ADD STEAK AND TOPPINGS: Add the chopped steak, then top with 2 tablespoons guacamole and 2 tablespoons sour cream.
• SERVE: Serve immediately while warm and fresh.

Notes

Make-Ahead: Cook the rice, beans, and steak up to 3 days ahead. Store separately and assemble fresh for best texture.

Storage: Keep each component in separate airtight containers in the refrigerator for up to 4 days.

Reheating: Warm the rice, beans, and steak in the microwave until hot. Add fresh toppings after reheating.

Freezing: Freeze cooked steak and rice for up to 2 months. Do not freeze lettuce, sour cream, or dressing.

Ingredient Notes: You can swap New York strip steak for flank steak or sirloin. If you prefer, substitute ½ cup buttermilk for the water and buttermilk powder in the dressing for a richer flavor.

Nutrition

Serving: 1 | Calories: 1249cal | Carbohydrates: 56g | Protein: 45g | Fat: 99g | Saturated Fat: 32g | Cholesterol: 187mg | Sodium: 1525mg | Sugar: 14g | Fiber: 24g | Calcium: 580mg | Iron: 5mg

Originally published July 2022, updated and republished May 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Taco Bell Power Bowl (Copycat Recipe) appeared first on The Slow Roasted Italian.