I like to keep a big bag of frozen shrimp in the freezer for easy weeknight meals. 

It thaws quickly under cold running water, making it the perfect last-minute dinnertime solution. Steamed clams is also another easy recipe to have on hand.

Toss some in a pan with lemon juice and garlic butter or combine them with pasta, veggies, and a spicy Cajun sauce. I even like to combine shrimp, Cajun, and rice for a quick weeknight meal!

Every single time that I make this easy shrimp taco recipe, I’m already thinking about the next time I can make them!

Tacos are a way of life in my house, so we know a thing or two about the best tacos out there. 

I love the flavor and texture of the warm shrimp and shrimp seasoning, paired with the rest of the ingredients.

And I also love that everyone can make their own tacos just like they want by adding things like tomatillo salsa, avocado sauce, cilantro slaw, red cabbage, cilantro leaves, creamy sriracha sauce, and more.

Sometimes, we’ll add green onions, other times we’ll stick to crunchy cabbage and avocado salsa. 

What I can tell you is that after you let the shrimp cook and start adding all the fun toppings, it’s a race to see who can create the best results, and start creating round two!

When I say that these make the best shrimp tacos, I mean it! 

Spicy Shrimp Tacos

Take any Taco Tuesday to the next level with spicy tacos smothered in shrimp taco sauce made with avocado and cilantro!

These easy shrimp tacos are made from scratch, so you can feel good about serving this meal to your family. 

Plus, you can easily scale the spicy shrimp taco recipe up or down to meet your needs.

Easy Shrimp Tacos Tips and Tricks

• Prep your ingredients first! Since the shellfish cooks quickly, you’ll want everything ready to go as soon as it’s done. 
  
  Make the sauce and slice the cabbage, then stick them in the fridge until it’s time to assemble.
  
• Adjust the spice. Remove the jalapeño seeds for mild heat or leave them in if you like it spicy! 
  
  Wear gloves when handling peppers, since the oils can irritate your skin and eyes.
  
• Use fresh or frozen shellfish. Either will work for this spicy shrimp taco recipe, but get the kind with the tails removed. 
  
  It will save you prep time, and you can dig right in once everything is cooked.
  
• Want authentic flavor? Fry your corn tortillas in a little bit of oil. Corn oil is an obvious choice, but peanut or vegetable oil will also do the trick.

How To Make Shrimp Taco Sauce

The shrimp taco sauce seriously couldn’t be any easier to prepare – just toss everything in a blender and press puree!

It gets even better the longer it sits, so feel free to blend it up in advance and store it in the fridge.

Keep the dressing in an airtight container and give it a good stir before drizzling over your spicy shrimp tacos.

Spicy Tacos Serving Suggestions

While these easy shrimp tacos are more than enough for a meal, you can stretch your servings with a few tasty sides.

You can never go wrong with refried beans and Mexican rice! Or, add some cilantro lime rice to your plate with a spoonful of Street Corn Salad for a lighter option.

If cilantro isn’t really your thing, replace it with this Cheddar’s coconut shrimp sauce!

Spicy Shrimp Tacos FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Spicy Shrimp Tacos Recipe with Cilantro Lime Sauce

Spicy Shrimp Tacos topped with colorful cabbage and a creamy taco sauce is an easy shrimp taco recipe you can make in just 20 minutes!

Course Main

Cuisine American

Method Blender, Stovetop

Prep Time 14 minutes minutes

Cook Time 6 minutes minutes

Total Time 20 minutes minutes

Servings 4

Calories 412cal

Author Donna Elick

Equipment

• blender
• large skillet
• citrus juicer

Ingredients

• 1 pound medium raw shrimp peeled, deveined and tails removed
• 2 teaspoons chili powder
• 1/2 teaspoon cumin
• 1/4 teaspoon cayenne pepper
• 2 tablespoons olive oil divided
• 1 lime juiced

For The Sauce

• 1 avocado peeled and pitted
• 3/4 cup milk
• 1/2 cup plain Greek yogurt
• 1/2 jalapeno stem trimmed; remove seeds for milder heat
• 1/4 cup packed cilantro leaves
• 1 teaspoon white vinegar or apple cider vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon garlic powder
• 1 tablespoon lime juice (1 lime)

For Serving

• 1 1/2 cups sliced green cabbage
• 1 1/2 cups sliced purple cabbage
• 2 tablespoons chopped cilantro
• 8 corn tortillas

Instructions

For the Shrimp

• Heat 1 tablespoon oil in a large skillet over medium-high heat.
• Season shrimp with chili powder, cumin, and cayenne pepper and toss until evenly coated.

  Add shrimp to the pan (you'll need to cook in two batches) and cook 2-3 minutes per side, or until pink and no longer translucent.

  Transfer to a plate and cook remaining shrimp.
• Sprinkle with salt and squeeze lime juice over the top.

Avocado Sauce

• Place all sauce ingredients in a blender or food processor and puree until smooth and creamy.

Assembly

• Place a little of each cabbage on tortilla, drizzle with some sauce, top with 4-5 shrimp, drizzle with more sauce, sprinkle with cilantro. Repeat with remaining ingredients and serve.

Nutrition

Serving: 1 | Calories: 412cal | Carbohydrates: 38g | Protein: 25g | Fat: 19g | Saturated Fat: 4g | Cholesterol: 150mg | Sodium: 1166mg | Sugar: 7g | Fiber: 9g | Calcium: 234mg | Iron: 2mg

Originally published August 2018, updated and republished September 2025

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 Spicy Shrimp Tacos Recipe with Cilantro Lime Sauce appeared first on The Slow Roasted Italian.

You’re going to love the chocolate flavor of this moist banana bread! Chocolate lovers will delight in the taste of this great recipe – there’s really nothing quite like it!

You have to give this easy chocolate banana bread recipe a try. It’s the perfect banana flavor balance and a chocolate lover’s dream! 

Forget about classic banana bread for a moment, and whip up this recipe for the best results.

The first time I made it, I knew it was one of the best banana bread recipes out there. Seriously – you can’t go wrong with this taste and flavor! 

Chocolate Banana Bread

One of the trickiest things about homemade breads is getting that texture and moisture just right — but it’s not tricky at all with the right recipe! 

Using perfectly ripe bananas is a widely known baking hack, but have you ever tried throwing in a ripe avocado? 

It’s creamy as can be, and the fats in the flesh are actually really good for you! 

But the flavor of avocado banana bread is all chocolate with that fruity, honey-like aroma from the bananas.

Chocolate and bananas… Is there a yummier combination? 

You can mix the two for a super simple, easy homemade ice cream or enjoy classic chocolate covered bananas for a cool, nostalgic treat.

Ingredient Notes and Substitutions

• Avocado – ½ of a large fruit (you read that right — it’s a fruit!) or 1 small one. 
  
• Bananas – Mashed bananas are easy to mix in! I’ve found the easiest way to do this is just with a fork. It makes the texture of the banana mixture just right. 
  
  I also like to freeze ripe bananas for use later. If this is something that you do too, just let them thaw in the fridge first! Save those overripe bananas for this recipe! 
  
• Granulated Sugar – You don’t want to use powdered sugar (it’ll dry out the batter) or a liquid sweetener (it’ll make the batter too wet). 
  
  Stick to regular white sugar or brown sugar for avocado banana bread.
  
• Unsweetened Natural Cocoa Powder – Some interesting possible substitutions for cocoa powder include powdered peanut butter and hot cocoa mix. 
  
  I haven’t tried either in this recipe, so do so at your own risk!
  
• Semi-sweet Chocolate Chips – Semisweet matches the sweetness of chocolate banana bread overall, but feel free to use milk or dark chocolate chips if those are your favorite.
  
  Either way, I like to use plenty of chocolate chips because that’s the best part! 

The fun part about making this banana bread batter is that you can have fun creating and “patiently” waiting. 

This healthy chocolate banana bread can also easily be turned into chocolate banana muffins by using a muffin tin instead of a loaf pan! 

This will help you not eat the entire loaf in one sitting – and you can just grab a muffin and go! 

Chocolate Chip Banana Bread Recipe Tips

• Need to ripen bananas quickly?

Stick ‘em in a brown paper bag a day or so before you’re going to make chocolate banana bread! This will trap the natural gasses released by ripening fruit and will actually help it brown faster.

You can do the same thing with avocado, actually — try it out by bagging both together!

• Use the spoon and level method with the flour.

Ever heard of this technique? You’ve probably used it before — you get a heaping scoop of your dry ingredient and then level it off with a knife. 

It’s the best way to get the exact amount of flour every time and avoid adding so much flour that you end up drying out the batter.

• Add pops of flavor and texture with fun extras.

In case those chocolate chips aren’t enough, I have a few extra recommendations for add-ins! 

Super sweet white chocolate chips or toffee bits, nutty shredded coconut or chopped walnuts, or even bits of fruit could be really nice. 

But the sky’s the limit for this! Make my chocolate chip banana bread recipe your own… it’s already a mouthful, so you may as well fill it just the way you like! 

Storing and Freezing Avocado Banana Bread

Your loaf of chocolate banana bread can stay right on the countertop at room temperature for up to 3 days. 

Just keep it out of direct sunlight or the chips will melt! It keeps for a little bit longer in the fridge. Also, keep it in an airtight container for the best results. 

If you want to freeze your leftovers, wrap slices completely in plastic wrap and then wrap in foil as well. 

Store for up to 3 months and thaw as many slices as needed in the fridge before serving.

Kitchen Tools You Will Need

• 9×5 Pan – Keep in mind that glass and dark pans bake hotter. So, you may want to lower your oven temperature by 25 degrees if using one of these types of loaf panss. 
• Wire Rack – Great for cooling all kinds of baked goods.
• Large Bowl – This one is my go-to!

Chocolate Banana Bread FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Moist Chocolate Banana Bread (Made With Avocado)

Chocolate Banana Bread is deliciously dense, mouthwateringly moist, and full of cocoa flavor — with a secret ingredient: avocado!

Course Bread, Dessert

Cuisine American

Method Oven

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 9 1 loaf

Calories 252cal

Author Donna Elick

Equipment

• Cooking Spray
• large bowl
• 9 x 5 loaf pan
• cooling rack

Ingredients

• 1/2 ripe avocado chopped
• 1 large egg
• 1 teaspoon vanilla extract
• 3 ripe bananas mashed
• 1 1/4 cups all-purpose flour
• 3/4 cup granulated sugar
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon fine sea salt
• 1/2 cup semisweet chocolate chips plus more to top the banana bread with before baking

Instructions

• Preheat the oven to 350 degrees F.
• Spray a 9×5” loaf pan with nonstick cooking spray. Set aside.
• In a large bowl, mash together the avocado, egg, and vanilla. Do not overmix, it’s OK if it has a chunky texture.
• Stir in the mashed bananas.
• In another bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, cinnamon, and salt.
• Stir the dry flour mixture into the avocado mixture. Gently fold in the semisweet chocolate chips.
• Pour the batter into a greased loaf pan. Sprinkle the top of the batter with more semisweet chocolate chips.
• Bake for 1 hour, or until a toothpick inserted into the center comes out clean.
• Let cool completely on a cooling rack.

Notes

This chocolate avocado banana bread will keep fresh in an airtight container at room temperature for up to 3 days.

How to freeze the banana bread: cool the banana bread completely and then wrap it in plastic wrap and a layer of foil. This will keep in the freezer for up to 3 months. Thaw in the refrigerator completely before serving.

Spoon and level the flour. What is the spoon and level method? You will spoon the flour into a measuring cup and then use a knife to level it off. By not doing this method, you might end up with more flour in your batter than you want.

Special add-ins for extra flavor: shredded coconut, nuts, toffee bits, white chocolate, etc. I would start with 1/4 cup per add-in.

Pro tip: to ripen bananas quickly, add them to a brown paper bag.

Nutrition

Serving: 1 | Calories: 252cal | Carbohydrates: 47g | Protein: 4g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 19mg | Sodium: 261mg | Sugar: 25g | Fiber: 4g | Calcium: 20mg | Iron: 2mg

Originally published July 2023, updated and republished August 2025

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 Moist Chocolate Banana Bread (Made With Avocado) appeared first on The Slow Roasted Italian.

You’re about to make the best chunky guacamole recipe, ever. It’s loaded with fresh avocados and other simple fresh ingredients. 

You can use this as a classic dip, or spread the chunky goodness on bread to make avocado toast. I used it for burrito bowls, tacos, and it’s my favorite recipe for game day sncks. 

Not only is this a good guacamole recipe for Mexican food and extra flavor, it’s an easy guacamole recipe as well. 

It’s my personal preference to use this homemade guacamole recipe on tacos, or to dip crispy tortilla chips in. 

The only thing is that you need to be sure to pick perfectly ripened haas avocados to make this delicious guacamole to get that perfect texture.

If you use too soft avocados, you’ll have more mush than you want. And while it will still be delicious, it won’t be the perfect chunky guacamole that you’re going for. 

Chunky Guacamole

Dips are a total balancing game. Is it too wet? Are there too many onions or peppers? Can you even scoop it up with chips? 

Then, you end up adding more of one thing, then more of another, and it’s just a mess!

Don’t worry about any of that with my chunky guacamole recipe! I have a mix of mashed and chunky avocado for an easy scoop without giving up on that chunkier consistency. 

There are just enough tomatoes for a garden fresh flavor without drowning the dip, and the rest of the veggies and herbs are there to get the spice, saltiness, and acidity the rest of the way!

If you’re serving guac, you have to have salsa! Try my easy 5 minute recipe… or my boozy Bloody Mary salsa for the right crowd. 

Ingredient Notes and Substitutions

• Avocados – Ripe avocados have just a little give when you squeeze ‘em. Usually ripe ones will be a dark green, not black.
  
• White Onion – Red and green onions are my top two recommended onions after white. 
  
  Red has a great texture and a bit of sweetness, and green onions are good for a super oniony flavor without the same sharp edge.
  
• Cilantro – Those who don’t enjoy cilantro should add parsley and/or basil instead so that you still get some herbaceousness in these.
  
• Jalapeno – These peppers aren’t too hot, but if you prefer something milder, you can try banana peppers instead. 
  
• Lime – Lemon works too! Just avoid the concentrated bottled stuff. The flavor, in my opinion, is really flat compared to freshly squeezed juice.

How to Make Your Guacamole Chunky, Creamy, and Delicious

• Making your dip chunky and creamy at the same time. 

While we do want to keep the guacamole chunky, we want it to be a little creamy, too! 

That buttery texture is part of what makes this dip so incredibly addictive, plus it makes it easier to eat.

The trick is to mash two avocados with a potato masher, but then add a third avocado that you’ve roughly chopped. 

Gently fold the avocado chunks into the completed guac — gentle is key, or else it’ll just get all mushed up.

• Add more veggies, herbs… even fruit!

I kept this chunky guacamole recipe simple, but you can add so much more!

Throw in diced serrano peppers (in addition to or instead of the jalapenos) for party guests that like a real hot dip. 

For freshness and texture, try adding corn, diced bell peppers or cucumber, or even a pre-prepared pico de gallo. 

Finally, chunks of tropical fruits like pineapple or mango are unbelievably tasty and will really set your guac apart from the rest!

• Keep your guacamole green the next day!

Ever wonder how Mexican restaurants keep guacamole from turning brown?

The secret is acidity. You’ve probably heard of a few methods: adding a layer of sour cream, lime juice, or onions before sliding your leftovers in the fridge. 

This works for two reasons: they keep the surface of the chunky guacamole from air exposure, and they prevent the guac that does get exposed to the air from oxidizing and browning.

Storing Leftover Guacamole

Store leftover guac as airtight as you can — I recommend using plastic wrap. Press it down onto the surface, then cover in another layer or a lid.

You can also save an avocado pit and nestle it in the center of the dip to prevent browning! Stored the right way, it should last for up to 4 days in the refrigerator.

Chunky guacamole actually freezes pretty well, too! Just store in smaller portions to prevent a rock-solid frozen center that takes way too long to thaw. 

Kitchen Tools You Will Need

• Potato Masher – This one doesn’t get clogged like the kind with holes, and one tap releases anything stuck to the wires.
• A Sharp Knife – The best way to cut through veggies of all shapes and sizes is a good, sharp knife.
• Citrus Juicer – This gets every last drop out, which makes juicing limes so much easier.

Chunky Guacamole Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Easy Homemade Chunky Guacamole Recipe

Chunky Guacamole has it all! My chunky guacamole recipe is fresh, creamy, zesty, and a little spicy – everything you want in a chip dip!

Course Appetizer

Cuisine Tex Mex

Method Mixed

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 4

Calories 257cal

Author Donna Elick

Equipment

• mixing bowl
• potato masher

Ingredients

• 3 ripe Avocados
• 3/4 cup chopped and seeded Tomato
• 1/3 cup white onion
• 1/2 cup cilantro chopped
• 1 jalapeno diced
• 1 clove minced garlic
• 1/2 lime juiced
• 1/4 teaspoon salt
• 1/4 teaspoon Ground black pepper

Instructions

• Halve the avocados, seed and skin them and place them in a large mixing bowl.
• Using a fork or potato masher, mash the avocados. Mix the avocados until you reach your preferred texture. For chunkier guacamole you can actually mash 2 of the avocados and chop the last one and just set aside. You will add the chopped avocado at the same time you add the remaining ingredients after mashing the first two.

Nutrition

Serving: 1 | Calories: 257cal | Carbohydrates: 17g | Protein: 4g | Fat: 22g | Saturated Fat: 3g | Sodium: 159mg | Sugar: 3g | Fiber: 11g | Calcium: 30mg | Iron: 1mg

Originally published August 2023, updated and republished June 2025

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 Easy Homemade Chunky Guacamole Recipe appeared first on The Slow Roasted Italian.

When it comes to pasta salad recipes, you’re going to love the Mexican flavors of this one! It’s loaded with all your favorite taco toppings and can easily be a complete meal.

Taco fans agree that this cold pasta salad is a great dish for your next gathering! 

It’s like having all the best parts of a taco right in one delicious bowl.

You can also easily change up the look and taste of this flavorful taco pasta salad to make it exactly like you want for taco night.

I make this all the time during the summer months and warm summer nights, and it’s a great addition to the dinner table. 

Those juicy tomatoes and tender pasta make a killer main course! You can also make this delicious taco pasta salad doubled or tripled in size to feed large crowds.

With a cooking process that is as easy as this, this new recipe will soon become one of your favorite recipes! 

I promise that once you make this creamy pasta salad, it’ll be one of your favorite things!

Gather the simple ingredients to make this easy taco pasta salad recipe and don’t forget to top it with crunchy Doritos!

It has all the classic taco flavors you could want in the main dish, with everything combined to enjoy in a small bowl.

Top with fresh lime juice – and enjoy! (I also add some chili powder for heat!) 

Taco Pasta Salad

There’s plenty of cheesy goodness in this pasta taco salad recipe from cheddar cubes and nacho Doritos, plus fresh veggies provide plenty of texture and crunch.

Seasoned ground beef makes the dish extra filling, and everything is tied together with tangy Catalina dressing for one delicious bite you won’t forget!

Pasta salads are so easy to throw together for a last-minute meal, and there are so many flavor options to choose from!

BLTs, steak fajitas, or a Big Mac burger — no matter what you’re craving, there’s a pasta salad recipe for you!

Serve taco salad with Catalina dressing alongside all of your backyard BBQ favorites. It’s also filling enough to be eaten as an easy weeknight meal.

Need a grab-and-go option for parties? You’ll love this recipe for Walking Tacos! 

Guests can enjoy their meal right out of the bag, which means no plates and utensils to clean up afterward.

Another quick, portable taco snack that’s just as satisfying is our Cheesy Taco Pinwheels!

Ingredient Notes and Substitutions

• Ground beef – Be sure to drain off all of the grease and allow this to cool completely before mixing into the salad — same goes for the pasta. 
  
  If you have leftover ground beef, you can get away with as little as ½ or ¾ pound in this taco pasta salad if needed. 
  
  Or, swap in any of your other favorite taco meats like ground turkey, ground chicken, carnitas, or grilled chicken.
  
• Catalina dressing – Follow the measurements carefully! 
  
  Because the flavor is stronger, you won’t need as much as other salads tossed with vinaigrette or Italian dressing. 
  
  However, the Catalina dressing will absorb into the other ingredients the longer it sits. Have some extra on hand if you won’t be serving immediately. 
  
  French dressing is a great substitute, or you can honestly use any tangy dressing that you want.
   
• Veggies – This pasta taco salad recipe calls for grape tomatoes, bell pepper, sliced black olives, and fresh avocado. You can adjust the amounts to your taste or swap out anything you don’t like.
  
• Cheese – Medium cheddar adds enough flavor to Catalina dressing taco salad without overpowering the other ingredients. 
  
  Colby or Monterey Jack would make a great substitute. I’ve also used sharp cheddar cheese in this side dish so it really comes down to personal preference. 
  
• Doritos – Use the classic Nacho Cheese flavor or Spicy Nacho for an extra kick. If those are too cheesy, try corn chips like Fritos instead. Tortilla strips are excellent choies, too. 
  
• Herbs and seasoning – I love fresh cilantro in many of my Tex Mex recipes. However, feel free to omit it if you’re not a fan. 
  
  You can also use more or less of the taco seasoning for the ground beef if desired.

Prep Ahead Instructions

This recipe is perfect for a potluck taco pasta salad! Cook the pasta and the meat ahead of time and store them in the refrigerator. 

Be sure to rinse the noodles well in cold water so they don’t stick together.

You could also cut up all of the veggies and cheese in advance, then assemble and toss the taco salad with Catalina dressing before you head out the door! 

I recommend cutting the avocado at the last minute so it doesn’t brown.

Kitchen Tools You Will Need

• Large Pot and Strainer for the rotini
• Skillet – This is my go-to pan that I’ve had for over a decade!
• Quality Knives and a big solid Cutting Board make prepping a breeze and are well worth the investment.
• Large Bowl – A clear bowl will show off all of the incredible ingredients in this taco pasta salad recipe.

Taco Dorito Salad FAQ

Storing Leftover Taco Salad with Catalina Dressing

Refrigerate leftovers covered or in an airtight container for up to 3 days. 

Add additional Catalina dressing to taco salad as needed if leftovers seem a bit dry.

Keep in mind that the chips in this taco Dorito salad will become soft over time. You could always store them separately and add a handful to each bowl before serving.

Enjoy!

With love, from our simple kitchen to yours.

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Best Ever Taco Pasta Salad (Easy 25-Minute Recipe)

Taco Pasta Salad is hearty and filling, featuring all of the best Tex Mex flavors. Prep ahead or have it ready to serve in 30 minutes!

Course Side Dish

Cuisine Tex Mex

Method Stovetop

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 8

Calories 613cal

Author Donna Elick

Equipment

• large pot
• large skillet
• mixing bowl

Ingredients

• 16 ounces rotini pasta cooked, drained, and cooled
• 1 pound lean ground beef I use 88% lean
• 1/4 cup taco seasoning
• 3/4 cup water
• 8 ounces medium cheddar cheese cubed
• 2 cups grape tomatoes halved
• 1/2 cup chopped cilantro
• 1 orange bell pepper diced
• 1/2 cup sliced black olives
• 1 cup Catalina dressing more for serving
• 2 cups crushed nacho cheese Doritos
• 2 avocados pitted, peeled and diced

Instructions

• Cook pasta in a pot of salted, boiling water according to package instructions. Drain and run cold water over pasta. Set aside to cool.
• Meanwhile, cook the ground beef over medium-high heat in a skillet until browned. Add taco seasoning and water. Simmer, stirring occasionally, for about 5 minutes or until the liquid has been absorbed and the meat is evenly seasoned. Set aside to cool.
• In a large bowl, mix together the cooled rotini, cooled taco meat, cheese, tomatoes, cilantro, bell pepper, ad black olives.
• Pour the dressing over salad and toss to combine. Adjust seasoning to taste.
• Just before serving, add crushed chips and diced avocado and gently toss to combine. Serve immediately.
• The salad will keep in the refrigerator for up to 3 days (the chips will become soft.)

Notes

1. The Catalina dressing is much stronger than when you’re mixing a pasta salad with a vinaigrette or Italian dressing – you will not need as much. However, it will absorb into the pasta so if you toss with the dressing and do not serve the salad until later, you may want to have extra dressing on hand at serving time. French dressing can be substituted for the Catalina.
2. The quantities of the different vegetables, herbs, and cheese can be adjusted to taste.
3. Be sure to cool the pasta and the meat completely before mixing into the salad. You can make these in advance and chill in the refrigerator – be sure to rinse the pasta well in cold water before chilling in the refrigerator so that it doesn’t stick together.
4. A full pound of taco meat isn’t needed – 1/2 or 3/4 of a pound will do just fine in this recipe – it can be a great way to use up leftover taco meat without needing a full pound. You can also swap in your other favorite taco meats like ground turkey, carnitas, grilled chicken, etc.

Nutrition

Serving: 2cups | Calories: 613cal | Carbohydrates: 63g | Protein: 28g | Fat: 28g | Saturated Fat: 9g | Cholesterol: 64mg | Sodium: 1348mg | Sugar: 13g | Fiber: 8g | Calcium: 234mg | Iron: 3mg

Originally published July 2018, updated and republished June 2025

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 Ever Taco Pasta Salad (Easy 25-Minute Recipe) appeared first on The Slow Roasted Italian.

I’m obsessed with this golden brown avocado egg roll recipe! The good news is that this recipe uses simple ingredients, and all can be found easily at the grocery store!

That means that you can make the restaurant version or your favorite appetizer by following the simple steps on the recipe card below. 

Every bite of these delicious avocado egg rolls is loaded with fresh avocadoes, creating the best appetizers ever.

You can turn this into a great snack and pair it with so many dip options! I love Thai sweet chili sauce, creamy cilantro ranch dip, or even a spicy sauce to kick up the heat!

A lot of people ask for the recipe to make these crispy avocado egg rolls at home – so I thought I’d share it with all of you! 

Avocado Egg Rolls

Summer is just around the corner which means it’s avocado season! 

And there’s no better way to enjoy their fresh, buttery flavor than rolled up in a wonton wrapper and fried — like in these avocado egg rolls. The ripe avocados are key to the egg roll filling! 

Not only are Cheesecake Factory appetizers amazing (including sweet corn tamale cakes, fried mac and cheese bites, and that warm brown bread!), but their meals are phenomenal too.

Enjoy our homemade versions of their Chicken Madeira or Jambalaya Pasta, then finish up your meal with a slice of cheesecake!

Tips for Making Avocado Egg Rolls like Cheesecake Factory

• Buy avocados a few days in advance. 

It’s rare to find perfectly ripe avocados at the store, so you’ll need to plan ahead before making this recipe for Cheesecake Factory avocado egg rolls. 

You can also ripen them faster by placing them in a paper bag with a banana! The stem of the banana emits a gas that helps ripen produce faster.

• Make the dipping sauce first. 

Avocado egg rolls from Cheesecake Factory are best eaten shortly after they are fried, so you want to have the sauce ready to go. 

You can even make it a day in advance if needed! Keep it in an airtight container in the fridge, then stir well before serving.

• Deep fry avocado egg rolls.

Fill a deep halfway with oil and heat to 350°F. 

You’ll want to use a candy thermometer for accuracy — the egg rolls will burn if it’s too hot, but too cold, and they’ll soak up the oil instead.

Work in batches, letting the oil come back to temperature between each. Fry for about a minute on each side until golden brown, then drain on a wire rack before serving.

How to Fold Avocado Egg Rolls

First, dip your finger in the beaten egg and brush it along the edges of the wrapper.

Place 1/4 cup of the avocado mixture horizontally in the center of the wrapper, reaching from corner to corner (see image above as an example).

Then, fold in the corners next to the filling and press down around the filling. 

Fold the bottom corner up and press over the filling so it is snugly inside the wrapper. Then, roll up to the top corner and press to seal. 

Now, your Cheesecake Factory avocado egg rolls are ready to fry!

Kitchen Tools You Will Need

• Tongs – You’ll want to use tongs to move the egg rolls in and out of the hot oil.
• Food Processor – I love using my food processor for making sauces, dips, salsa… You can use a blender if you don’t have a food processor.
• 4-quart Stock Pot – Great for soups, roasts, frying, cooking pasta… I use this all the time!

Cheesecake Factory Avocado Eggrolls FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Cheesecake Factory Avocado Egg Rolls Copycat Recipe

Avocado Egg Rolls are deliciously crispy and easy to make. Pair this Cheesecake Factory appetizers recipe with chipotle ranch dipping sauce!

Course Appetizer

Cuisine Asian

Method Stovetop

Prep Time 15 minutes minutes

Cook Time 5 minutes minutes

Total Time 20 minutes minutes

Servings 9

Calories 247cal

Author Donna Elick

Ingredients

Avocado Egg Rolls

• 3 avocados peeled pitted, diced
• 2 tablespoons sun-dried tomatoes packed in oil
• 1 tablespoon cilantro chopped
• salt
• 1 tablespoon red onion minced
• 9 Wonton wrappers
• 1 egg beaten

Chipotle Ranch Dipping Sauce

• 1/2 cup Greek yogurt or sour cream
• 1/2 cup mayonnaise
• 1/2 cup buttermilk
• 1/2 cup cilantro
• 1 chipotle pepper in adobo sauce
• 1 teaspoon adobo sauce add more to taste
• 1/2 lime juice
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder

Instructions

• In a mixing bowl, toss together the avocado, tomatoes, cilantro, onion, and salt.
• Place a wonton sheet on the counter with one corner pointed toward you. Add about 1/4 cup filling to the middle in a horizontal line. Dip a finger in the beaten egg and brush all the edges. Fold in the sides, pressing down on the wonton at the ends holding in the filling. Fold up the bottom corner over the filling and then roll the wonton forward and lightly press the exposed corner on the outside.
• Cook in a pot with 1/2 of oil heated to 350 degrees. You may need to work in batches. Cook for 45-60 seconds per side or until golden. Drain on a paper towel lined plate. Cut diagonally in half and serve with the dipping sauce.
• Chipotle Ranch Dipping Sauce:
• Place all sauce ingredients in a food processor or blender and puree until smooth. Pour into a bowl and place in fridge until ready to serve.

Nutrition

Serving: 1 | Calories: 247cal | Carbohydrates: 13g | Protein: 5g | Fat: 21g | Saturated Fat: 3g | Cholesterol: 26mg | Sodium: 277mg | Sugar: 2g | Fiber: 5g | Calcium: 47mg | Iron: 1mg

Originally published May 2018, updated and republished June 2025

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 Cheesecake Factory Avocado Egg Rolls Copycat Recipe appeared first on The Slow Roasted Italian.

There are so many yummy flavors in this great recipe. The cherry tomatoes, crispy bacon, and black olives are a power packed flavor combination that I love.

I think that it’s the perfect side dish for the entire family to eat. It’s such an easy salad to whip up, and avocado lovers will appreciate this good food as well. 

If I could eat this on a daily basis, there’s a good chance that I would.

It’s not only the perfect recipe for summer, but it’s one of the best pasta salad recipes to share with family and friends.

The last time that I made it, I paired it with BLT sandwiches and a side of fresh vegetables and it was a huge hit! 

Pasta Salad with Avocado

Perfectly tangy with fresh pops of tomato and creamy avocado, this loaded pasta salad has all of the flavors you are craving.

Even better, it’s incredibly easy to put together for a last-minute meal or potluck! 

Chop the fresh ingredients while you cook the noodles and bacon, then combine everything in one bowl.

While this rotini noodles recipe makes more than enough pasta salad with avocado for a full meal, you could enjoy a smaller serving with your favorite sandwich!

It’s also a wonderful option for potlucks, as are any of my other pasta salad recipes — and it tastes delicious with cookout favorites like a rib eye steak or grilled chicken.

Craving something a bit different? Instead of the usual rotini pasta recipes, try this tortellini version or one that tastes just like a Muffuletta sandwich!

Both are just as easy to throw together and ready in under 30 minutes.

Ingredient Notes and Substitutions

• Rotini – A tri-color box typically comes in a 12 oz. size, but the all-white rotini is 16 oz. Either will work for this rotini pasta salad recipe. 
  
  Obviously, the larger box will yield more, so you may want to use a little less dressing with a smaller amount of rotini pasta. Rotini is my favorite pasta to use for this dish. 
  
• Bacon – Substitute diced salami or grilled chicken for the bacon, or use all three! For a vegetarian option, replace the crumbles with fresh Parmesan or seasoned chickpeas.
  
• Cheese – Cheddar, Monterey Jack, or Pepper Jack are all fantastic substitutes for Colby Jack. You could even use a combination of your favorites!
  
• Italian Dressing – We love Newman’s Own, but if you have a favorite brand, feel free to use it. Or, you can make homemade Olive Garden salad dressing.
  
• Pepperoncini – These pickled chiles are scrumptious and mildly spicy. If you’re sensitive to spicy foods, feel free to leave them out.

That being said, you can add other ingredients and summer produce to this salad as well. 

Any type of juicy tomatoes will work, and I also think that added red onion would be delicious as well. During summer, sweet corn kernels are never a bad idea either! 

Don’t forget that you can squeeze some fresh lime juice on top of this avocado pasta salad recipe to give it a yummy citrus flavor. 

I also love to add fresh basil and fresh cilantro to the top for a pop of flavor! 

You could even add cooked chicken breast for a pop of protein, kalamata olives for a salty flavor, lemon zest or lemon juice for a burst of citrus, black beans for more protein and fiber, and anything else that you’re craving. The cooked pasta makes the perfect base for adding simple ingredients. 

Kitchen Tools You Will Need

• Pot and strainer for the noodles
• Large bowl – I use a clear glass bowl so pasta salad with avocado can be the star of the show!
• Salad tongs – These bamboo hands help to toss everything gently and are attractive enough for serving as well.
• Citrus juicer – This gets every last drop out, which makes juicing lemons so much easier!

Rotini Pasta Salad Recipe FAQ

Kitchen Hack for Slicing Small Tomatoes

1. Grab two rimmed lids — the ones from storage containers work great — and flip one upside down.
2. Place a handful of tomatoes on top, then cover them with the other lid, so the rims are facing each other. 
3. Hold the top lid in place with one hand while you slide a serrated knife between the lids.

You’ll have perfect halves in seconds! This trick works with pitted olives and cherries as well.

Prep Ahead Instructions

Pasta salad with avocado tastes even better when chilled, so it’s the perfect meal prep recipe!

Since the noodles continue to absorb the dressing as it sits, I recommend tossing them with half of the dressing to start — then, add the rest just before serving.

You could also portion out the entire bowl of loaded pasta salad for lunches! 

Still, add only half of the dressing, then divide the rest into small containers to mix into each serving.

Storing Leftover Loaded Pasta Salad

Whether you make like to make rotini pasta recipes ahead of time or to divide up for meal prep, this bacon avocado pasta salad can be kept in the refrigerator in an airtight container for 3 to 4 days.

And I actually think that this delicious recipe has even more flavor when you store and try it the next day! 

Keep extra dressing on hand to refresh leftovers as needed, or simply add a drizzle of oil for moisture.

Enjoy!

With love, from our simple kitchen to yours.

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Rotini Pasta Salad with Avocado (Bacon Avocado Club)

This Pasta Salad with Avocado combines the flavors of a bacon avocado club with a fully loaded pasta salad.

Course Side Dish

Cuisine American

Method Stovetop

Prep Time 10 minutes minutes

Cook Time 12 minutes minutes

Total Time 22 minutes minutes

Servings 8

Calories 608cal

Author Donna Elick

Ingredients

• 12 ounces tri-color rotini See Note #6 if using white rotini
• 1 avocado
• 1/2 large lemon
• 8 ounces colby jack cheese cut into cubes
• 1 1/2 cups grape tomatoes halved
• 1 cup chopped pepperoncini
• 1/2 cup sliced black olives drained
• 1 pound bacon cooked and crumbled
• 2 teaspoons freshly chopped parsley
• 16 ounces Italian dressing store bought or homemade

Instructions

• In a large pot of boiling salted water, cook the rotini noodles until they are soft. Drain and immediately rinse with cold water until they have cooled completely. Place rotini in a large mixing bowl.
• Pit, peel and dice the avocado and immediately squeeze lemon over the pieces. Toss them to coat with the lemon juice – this prevents browning on the avocado.
• Add avocado, diced cheese, tomatoes, pepperoncini, olives, and bacon to the bowl of pasta. Toss to distribute the ingredients evenly.
• Pour half of the dressing over the salad and toss again, adding in the chopped parsley and stirring gently (the avocado will get smashed up if you toss the salad too vigorously.)
• Refrigerate salad until ready to serve. Just before serving, toss with remaining salad dressing, to taste.

Notes

1. Keep refrigerated in an airtight container for 3-4 days.
2. For the Italian dressing, you can use homemade or store bought. We like Newman’s Own and Berenstein’s Italian dressings. They both make a cheese and garlic version that would be perfect with this recipe.
3. Substitute diced salami or grilled chicken for the bacon (or use all three!) Fresh parmesan cheese would be another great addition.
4. The pasta absorbs the salad dressing as it sits. This salad is especially great chilled. I recommend tossing with half of the dressing and then let it sit. Then add the remaining dressing (or enough to suit your personal taste) just before serving.
5. We like the tang and crunch from the pepperoncinis, but you can omit them if you don’t care for them. Cheddar, Monterey Jack, and Pepper Jack are all great cheese options.
6. The tri-color rotini comes in a 12 ounce box, while the all white rotini box is 16 ounces. Either one will work with this recipe but you may need additional dressing if using an entire box of white rotini.

Nutrition

Serving: 1 | Calories: 608cal | Carbohydrates: 40g | Protein: 14g | Fat: 77g | Saturated Fat: 30g | Cholesterol: 81mg | Sodium: 677mg | Sugar: 6g | Fiber: 4g | Calcium: 219mg | Iron: 1mg

Originally published March 2019, last updated and republished June 2025

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The post Rotini Pasta Salad with Avocado (Bacon Avocado Club) appeared first on The Slow Roasted Italian.

This Green Goddess Pasta Salad recipe is more than just “fun” to make, it’s also full of fresh flavors, and I love the vibrant green color. 

The creamy dressing added to the top of the pasta makes the perfect side dish for a summer BBQ during the hot summer days. 

I also think that this could be a complete meal as well because it’s hearty! 

Delicious recipes like this with the perfectly cooked al denta pasta prove that not all salad ingredients have to be boring! 

You can make this with the ingredients listed on the recipe card below or swap in your favorite pasta, fresh veggies, and more. 

What I enjoy about making this healthy pasta salad recipe is that you have options when it comes to new recipes like this! 

I’ve added some fresh broccoli florets to the main dish, and the texture pairs really well with the cooked pasta. 

Top with some feta cheese, fresh parsley (or different herbs), and some of that yummy green dressing, and you’ve got quite the main course!  

Green Goddess Pasta Salad

This is hands down the best pasta salad I’ve ever put together, and I’m sure you’ll agree once you take a bite!

Crispy bacon, juicy tomatoes, and creamy avocado are combined with hard-boiled eggs, tender noodles, and sweet bits of shallot.

Finally, everything is coated in a deliciously herbaceous homemade dressing for a flavor you can’t get enough of.

To make this green goddess pasta salad with lettuce instead of noodles, see my original post — it tastes just like the kind you order from Panera!

Ingredient Notes and Substitutions

• Bacon – It’s important to get your strips nice and crispy since they will soften a bit when drenched in the green pasta salad dressing. 
  
  Either chop them cold and cook on the stove until crisp, or bake the strips and crumble them once cooled.
  
• Tomatoes – Slice these in batches by placing a handful at a time between two lids and running a knife through the center. 
  
• Eggs – You can prepare these fresh or the day before, whichever is more convenient. If needed, I have instructions for making them on the stove or in an air fryer.
  
• Shallot – This small bulb is sweeter than most onions with a more delicate natural flavor. 
  
  If you aren’t able to find one, some red onion would be the best substitute for this Green Goddess pasta recipe.
  
• Dressing – I prefer to make my own, but there are several store-bought versions to choose from if needed. 
  
  I recommend using a yogurt-based bottled brand like Bolthouse Farms, which can be found in the refrigerated section near the produce.

Cold pasta salads are also versatile with toppings. You can add lots of fresh herbs, some fresh basil, or even top this tender pasta with diced green onions. 

How To Make Avocado Pasta Salad

Once everything is prepped and ready, this Green Goddess pasta salad comes together in minutes!

Start the eggs and bacon while the water comes to a boil, then chop them up with the veggies while the pasta cooks.

Whisk together the dressing at the last minute and toss everything together until well combined.

I find that this green pasta salad tastes best when it has time to sit, so pop the bowl in the refrigerator for about an hour before serving.

Green Goddess Pasta FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Ultimate Green Goddess Pasta Salad (Easy Recipe)

Green Goddess Pasta Salad has all the flavor of the popular restaurant dish, but with noodles instead of lettuce!

Course Salad

Cuisine American

Method Mixed, Stovetop

Prep Time 15 minutes minutes

Cook Time 8 minutes minutes

Total Time 1 hour hour 23 minutes minutes

Servings 12

Calories 318cal

Author Donna Elick

Ingredients

• 16 ounce box shell pasta
• 6 slices bacon cooked and crumbled
• 1 cup cherry tomatoes halved
• 3 hard boiled eggs
• 1 avocado diced
• 1 shallot thinly sliced
• 1 cup green goddess salad dressing

Dressing

• 1 cup plain Greek Yogurt
• 1/2 cup mayonnaise
• 1/2 cup fresh parsley
• 1/2 cup fresh basil
• 1/2 cup fresh cilantro
• 1/4 cup fresh chives, minced
• 1 tablespoon fresh tarragon or dill, chopped
• 1 lemon, juiced
• 2 cloves garlic, chopped
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Instructions

• Cook your pasta per the directions on the box for al dente cooked pasta.
• While the pasta cooks make the dressing.
• Dressing: Place all the ingredients into the bowl of your blender or food processor. Pulse until everything is well blended, and there are no chunks of garlic.
• Mix the salad: In a large mixing bowl, add the pasta, bacon, tomatoes, eggs, avocado, shallots, and dressing. Stir until well combined.
• Place the pasta salad in the fridge for one hour before serving.

Nutrition

Serving: 1 | Calories: 318cal | Carbohydrates: 32g | Protein: 11g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 59mg | Sodium: 211mg | Sugar: 3g | Fiber: 3g | Calcium: 56mg | Iron: 1mg

Originally published June 2021, updated and republished June 2025

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 Ultimate Green Goddess Pasta Salad (Easy Recipe) appeared first on The Slow Roasted Italian.

I’m all about this easy taco salad recipe. It’s an easy way to change up the menu for Taco Tuesday, and a great way to make a simple salad. 

The fun part about making this layered taco salad is that you can add all your favorite toppings. 

The simple ingredients used in this classic recipe as listed below, but there are so many options to add! 

You can add refried beans, pepper jack cheese, hot sauce, red pepper flakes, pico de Gallo, garlic powder, lean ground beef, romaine lettuce, sour cream, black beans, green onions, ground chicken or ground turkey, crushed tortilla chips, diced red onion, red kidney beans, onion powder, homemade taco seasoning, and even lime juice! 

I likely even left a few ingredients off this list – so make sure to make taco night full of flavors that you love! 

You can mix all the ingredients in a large salad bowl, or let everyone make their own. The best part about this perfect salad is that it’s versatile. 

That’s part of the reason why it’s my favorite taco salad recipe! 

Make this classic taco salad recipe for your next backyard barbecue or for a fun side dish at home. A little bit goes a long way, so you can easily share the whole thing with family and friends! 

Taco Salad Recipe

Dinner doesn’t get much easier than this! Cook up some seasoned beef, spoon it over lettuce, and pile high with all of your desired toppings. You can even create your own tortilla bowls right at home in about 15 minutes!

Top your ultimate taco salad bowl with your favorite dressing or make your own by whisking together some ranch and taco sauce.

Looking for more no-fuss meal ideas? Try these Mexican-inspired sloppy joes or my spaghetti carbonara made with just five ingredients.

And southern-flavored salads don’t stop here! My Southwest Chopped Salad is so good it makes you forget you’re even eating a salad. I also have a trim taco salad if you want something delicious and light.

For another loaded salad that feels like a full meal, our Big Mac Salad brings all the classic burger flavors to a crisp, satisfying bowl drizzled with a homemade big mac dressing!

Simple Taco Salad Ingredients

In the recipe card below, you will find a long list of topping ideas to get you started. 

What makes this the best taco salad recipe is that you can add as much or as little of whatever you would like!

Instead of grabbing canned and jarred versions of everything, why not recreate some of them at home? 

I have easy and delicious recipes for salsa and guacamole, as well as a handy tip for slicing tomatoes.

Ultimate Taco Salad Tips and Tricks

• Easy meal prep. Cook a big batch of ground beef in the crockpot, then divide it into 1-pound portions and freeze. 
  
  When you need a quick dinner, thaw a portion in the refrigerator the morning of and reheat it for a simple taco salad.
  
• Protect your skin! If you will be adding jalapeños or other hot peppers to your meal, be sure to wear food prep gloves. 
  
  The oils from the pepper skin can cause irritations when transferred to the face, and it’s easy to miss a few spots with just soap and water.
  
• Serving guests? Set up a buffet-style table with all of the toppings and sauces on platters or in individual bowls. 
  
  You can prep everything for this taco salad recipe in advance, store it in the refrigerator, and pull it out when it’s time to eat.

Taco Salad Recipe FAQ

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

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Best Taco Salad Recipe with Seasoned Ground Beef

My taco salad recipe comes together in 10 minutes with simple, fresh ingredients. Make taco salad with ground beef for a quick, hearty meal!

Course Main

Cuisine Mexican

Method Stovetop

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4 – 6

Calories 246cal

Author Donna Elick

Ingredients

• 1 pound ground beef
• 2 tablespoons homemade taco seasoning or 1 envelope
• 1/2 cup water
• head lettuce

Toppings

• tomatoes
• Fiesta corn
• black beans
• shredded mild cheddar cheese or Mexican blend cheese
• avocado
• salsa
• sour cream
• chips
• fresh cilantro optional
• black olives sliced
• green pepper. diced
• jalapeno pepper sliced
• red or green onions sliced

Instructions

• Brown ground beef until no pink remains, drain if necessary
• Return to pan and add 2 tablespoons (or 1 envelope) taco seasoning and 1/2 cup water
• Cook until all liquid is absorbed
• Serve on lettuce with toppings of your choice or serve in a taco bowl

Notes

Whisk together 1/2 cup ranch dressing with 2 tablespoons (or more if desired) taco sauce

Adjust for amount needed

Nutrition

Serving: 1 | Calories: 246cal | Carbohydrates: 1g | Protein: 21g | Fat: 17g | Saturated Fat: 7g | Cholesterol: 77mg | Sodium: 177mg | Sugar: 1g | Fiber: 1g | Calcium: 18mg | Iron: 2mg

Originally published May 2021, updated and republished May 2025

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 Taco Salad Recipe with Seasoned Ground Beef appeared first on The Slow Roasted Italian.

Let’s all agree that being able to make this copycat Chipotle guacamole recipe at home changes everything. 

It means that we get to enjoy adding this to burrito bowls, taco salads, tacos, or anything else that we want at any point in time. 

Talk about the perfect Taco Tuesday every single day! 

I love making this guacamole dip and pairing it with salty tortilla chips. Eating healthy fats is the best way to use ripe avocados and also treat my taste buds. 

I also love that you can make this the best guacamole for yourself, by easily adding or changing some of the ingredients. 

If you want to make it a spicy guacamole, you can add diced jalapeño pepper with fresh lime juice. You can also add chipotle pepper for a burst of taste. 

The key to making this easy guacamole is that you use simple ingredients! 

Fresh avocado is key – and don’t forget this simple tip – since it tastes like the real deal, keeping it simple just might be the perfect way to make it! 

Sprinkle in some fresh cilantro leaves and whip up some homemade tortilla chips, and you’ve got yourself a homemade version of Chipotle’s guacamole in no time! 

Chipotle Guacamole Recipe

Fresh herbs along with bits of jalapeño and red onion speckle the creamy chunks of avocado in this Chipotle guac recipe. 

Citrus juice and salt finish it off for a simple and fresh dip you won’t be able to resist.

Not only does it come together in a snap, but it’s the only homemade version we ever serve in this house. 

Pair it with some cilantro lime rice and barbacoa and you’ll never need takeout again!

Looking for more copycat recipes? Check out my collection of popular restaurant-inspired dishes or use this tag to find newly uploaded creations!

How To Make Chipotle Guacamole At Home

All you need is a few minutes of prep before putting it all together.

1. Chop the jalapeno, red onion, and cilantro and transfer to a bowl.
2. Add the avocado, citrus juices, and salt.
3. Mash it all together with a fork.

It’s really that simple! Scale the amounts up or down depending on how much you need, then cover homemade Chipotle guac in plastic until you’re ready to serve.

Guacamole Recipe Chipotle Tips and Tricks

• Wear gloves. It’s a good idea to protect your hands when handling jalapeños.
  
   The oils can cause irritations when transferred to the eyes and nose, and it’s easy to miss spots when washing with soap and water.
  
• Prevent browning. Wrap the bowl tightly with plastic wrap and press it down so it touches the Chipotle guacamole itself. 
  
  You can also cover the dip with a layer of water first. Just pour it off and give everything a quick stir before serving.
  
• Adjust the heat. I think the creaminess of the avocado balances out one jalapeño nicely. If you think it’s too much, only use half of the pepper or leave it out entirely.

Serving Suggestions

Obviously, you can’t go wrong with a bowl of tortilla chips for dipping. This Chipotle guacamole recipe also tastes great with taquitos, shrimp, and veggie sticks.

Spoon some onto tacos and burritos or spread it on your favorite sandwiches. You can even put it on your burgers!

Chipotle Guac Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Chipotle Guacamole Recipe Copycat + How To Video

This Chipotle Guacamole Recipe tastes just like the restaurant version! Recreate it at home with fresh ingredients at a fraction of the cost.

Course Appetizer

Cuisine Mexican

Method Mixed

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 3 cups

Calories 866cal

Author Donna Elick

Ingredients

• 1 medium jalapeño (deseeded, deveined and minced)
• 1/4 cup fresh minced red onion
• 2 tablespoons chopped cilantro
• 8 ripe avocado
• 1 tablespoon fresh lemon juice
• 1 teaspoon fresh lime juice a squeeze
• 1 teaspoon kosher salt

Instructions

• Add jalapeño, onion and cilantro in a medium size bowl. Slice avocados in half and place one pit in the bowl. Scoop out avocado and add to bowl. Add lemon and lime juices and salt. Use a fork to mash avocado to preferred consistency.
• Cover avocado pit with guacamole to keep it from oxidizing (it really works) and press plastic wrap on to top of guacamole until ready to serve.
• Enjoy!

Video

Nutrition

Serving: 1 | Calories: 866cal | Carbohydrates: 48g | Protein: 11g | Fat: 79g | Saturated Fat: 11g | Sodium: 814mg | Sugar: 4g | Fiber: 36g | Calcium: 69mg | Iron: 3mg

Originally published October 2013, updated and republished April 2025

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 Chipotle Guacamole Recipe Copycat + How To Video appeared first on The Slow Roasted Italian.

Have fun making this air fryer nacho recipe. These delicious nachos are an easy snack or a great option for an easy meal. 

Forget about classic nachos, and make this easy appetizer instead! 

I love putting a spin on my own nachos on my plate and sometimes adding other toppings. 

I’m a huge fan of fresh cilantro, but I’d be lying if I said I didn’t double up on certain things like the black olives, cheddar cheese, and jalapenos. 

Air Fryer Nachos

When you air fry nachos, they are covered in gooey cheese and are a delicious base for all of your favorite toppings. 

Since there’s no preheating required, you’ll be ready to eat in just 15 minutes!

Adding black beans is an easy, meat-free way to get some extra protein, and they make these nachos in the air fryer more filling as well. For another easy air fryer appetizer try these cream cheese wontons.

Make nachos low carb with our Bell Pepper Nachos recipe! We use crisp bell pepper slices as the base, and it all comes together on one sheet pan in minutes!

Love making quick and easy Mexican recipes like nachos in the air fryer? 

Try my Southwestern Egg Rolls or some other Mexican favorites like taco spaghetti or a skillet casserole.

I even have a copycat recipe for Taco Bell’s Mexican Pizza! It makes enough to feed four people and costs less than takeout.

Air Fryer Nacho Tips & Tricks

• Choose restaurant-quality chips. These tend to be thicker and will hold up better under the weight of the toppings.
  
  You can even use your own homemade tortilla chips for a fun twist! 
  
• Wear gloves when handling peppers. The oils found in jalapenos and other chiles can cause irritation, and it’s easy to miss spots with water and soap. 
  
  Food prep gloves will keep your hands protected – just be sure to remove them before handling the other ingredients.
  
• Don’t forget to overlap! Close any gaps between the chips before adding the other ingredients. 
  
  Otherwise, the cheese will drip through to the bottom of the tray.
  
• Prevent sticking. Before you air fry nachos, add a thin layer of oil to keep any stray cheese from sticking to the bottom. 
  
  Use a spray bottle of cooking oil instead of traditional nonstick spray. The propellants in aerosolized cans will cause the basket to deteriorate over time.

Nachos Air Fryer Topping Ideas

A generous dollop of sour cream and guacamole is more than enough for these nachos in the air fryer.

You could also add extra veggies like green onions, olives, or red onion. Some chili corn salsa or homemade pico de gallo would be delicious as well!

Or, add extra protein with seasoned ground beef or shredded chicken. I like to prep large batches and keep them in the freezer for meals like this one.

Kitchen Tools You’ll Need for Nachos in the Air Fryer

• Air Fryer – Different brands and sizes may require different cooking times, so be familiar with your model and make adjustments as needed.
• Heat-safe spatula (or two) for getting your black bean nachos out of the basket.
• Quality Knives and a big solid Cutting Board make prepping a breeze and are well worth the investment.

Nachos Air Fryer FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Easy Loaded Cheesy Air Fryer Nachos (16 Minute Recipe)

Air fryer nachos are the perfect snack or lazy day meal. Layer everything in the basket, cook until the cheese is melted, then add toppings!

Course Appetizer

Cuisine American

Method Air Fryer

Prep Time 10 minutes minutes

Cook Time 6 minutes minutes

Total Time 16 minutes minutes

Servings 1

Calories 2555cal

Author Donna Elick

Ingredients

• 4 cups tortilla chips
• 1/2 cup black beans drained and rinsed
• 1/2 cup shredded Mexican blend cheese
• 1 jalapeno sliced
• 1 small tomato diced
• 2 tablespoons sour cream
• 2 tablespoons guacamole

Instructions

• Place the tortilla chips in the basket of your air fryer.
• Place the beans over the top of the chips.
• Sprinkle cheese over the chips.
• Evenly distribute the tomatoes and jalapeños next.
• Set the air fryer to 390°F for six minutes.
• Serve with sour cream, guacamole, and your favorite other toppings.

Notes

There are so many different things you can add to nachos. Some of my favorite things to add in are cooked ground beef, chunks of avocado, green onions, or even olives.

I used two spatulas to lift the out since all the cheese helped keep it all together.

If you have a large air fryer, you can double this recipe, but if not, I don’t recommend it because the bottom chips will start to get overcooked before all the cheese is melted.

Nutrition

Serving: 1 | Calories: 2555cal | Carbohydrates: 341g | Protein: 56g | Fat: 116g | Saturated Fat: 23g | Cholesterol: 49mg | Sodium: 1957mg | Sugar: 7g | Fiber: 36g | Calcium: 1191mg | Iron: 9mg

Originally published November 2021, updated and republished January 2025

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