WHY YOU’LL LOVE TACO BOWLS

• Fast, flexible, and filling
  
• Easy to prep ahead for busy nights
  
• Fresh and hearty at the same time
  
• Everyone builds their own bowl
  
• Leftovers actually reheat well

Taco Bowl

When you can decide between bowls or tacos… choose both! 

This is the dinner to reach for when nobody wants a “thing.” No tacos falling apart. No burritos bursting at the seams. No wraps dripping down your arm.

Just a bowl. A taco bowl with layers and choices.

I love these nights because everyone gets what they want without me making five different dinners. Extra salsa here. No beans there. Cheese on everything.

But despite its simplicity, the contrast matters. Hot beef. Cool salsa. Soft rice. Crunchy chips.

This taco bowls recipe isn’t fancy. It’s just smart. And somehow, there never seems to be any leftovers.

Keep the Tex-Mex flavors rolling with my Cheesy Taco Pinwheel appetizers! They’re the perfect party-starter!

INGREDIENT NOTES 

• Lean Ground Beef: Keeps things flavorful without turning greasy. Lean ground turkey works here too.
  
  If you have any leftover, you can use it in a refreshing loaded pasta salad. It’s one of my favorite ground beef recipes!
  
• Taco Seasoning: Use your favorite. I tend to reach for a homemade blend, but store-bought is totally fine here.
  
• Fresh Tomatoes: Roma are good picks for chunky salsas. Scoop out the centers (seeds and liquid) before dicing.
  
• Corn: Frozen or canned both work. Just make sure it’s drained really well. For deeper flavor, use fire-roasted kernels.
  
• Jalapeño: Seeded for mild heat. Leave some seeds if you like it bolder.
  
• Bell Pepper: Any color! Green are a bit bitter, while red are the sweetest.
  
• Cooked Rice: White or brown… whatever you already have. If you’re making it fresh, let it cool before assembling.
  
• Limes: Use some juice in the salsa, then have a few wedges on hand for serving.

VARIATIONS

Chicken Taco Bowls: Swap ground beef for cooked, seasoned chicken.

Saucy Pork Bowl: Use up leftover carnitas or pulled pork and drizzle the sauce over top.

Vegetarian: Skip the meat and double the beans and veggies.

Cauliflower Rice: For a lighter, lower-carb base.

Spicy: Add hot sauce or extra jalapeño.

Cheese-Lover: Mix shredded cheese directly into the hot beef.

SERVING SUGGESTIONS 

• Add a dollop of sour cream or Greek yogurt.
  
• Finish with extra lime wedges.
  
• Pair with Mexican street corn or jalapeño cornbread.
  
• Have plenty of tortilla chips handy for scooping up bites.
  
• Wash down your taco bowl with a rum and coke or frozen margarita.
  
• Great for casual gatherings or family dinners.
  

TACO BOWL RECIPE FAQ 

This taco bowls recipe works because everything is treated separately.

Ground beef gets fully seasoned and cooked so it carries the main flavor. The salsa stays fresh and cold, which keeps the bowls from feeling heavy. 

Rice acts as a buffer… it absorbs seasoning and balances heat and acidity.

Building instead of mixing matters. Each ingredient keeps its own texture and temperature, so the bowl doesn’t turn muddy. 

That contrast is what makes people keep digging back in. It’s not complicated. It’s just good assembly.

TOOLS NEEDED 

• Large Skillet: Plenty of room to brown the beef evenly.
  
• Medium Mixing Bowl: To make the tomato corn salsa.
  
• Cutting Board + Knife: Lots of chopping, nothing fancy.
  
• Spoon or Spatula: For easy stirring during prep and for portioning into bowls.
  
• Serving Bowls: The bigger (and maybe wider), the better!

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Mexican Recipes

Best Taco Mac and Cheese Casserole Recipe + Video

Slow Cooker Shredded Chicken Tacos (3-Ingredient Recipe)

Spicy Shrimp Tacos Recipe with Cilantro Lime Sauce

Baked Tacos (Sheet Pan Recipe)

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Best Ever Taco Bowls

Build a Taco Bowl with ground beef, rice, tomato corn salsa, beans, and plenty of cheese. Everyone can make their own with extra toppings!

Course Main

Cuisine Mexican

Method Stovetop

Prep Time 10 minutes minutes

Cook Time 12 minutes minutes

Total Time 22 minutes minutes

Servings 7 bowls

Calories 288cal

Author Donna Elick

Ingredients

For the tomato corn salsa:

• 3 fresh tomatoes, diced
• 3 tablespoons red onion, finely diced
• 1 cup corn, frozen or canned and drained
• 1 jalapeño, seeded and finely diced
• 1 tablespoon chopped fresh cilantro
• Juice of 1 lime
• 1/2 teaspoon kosher salt
• 1/4 teaspoon fresh ground black pepper

For the taco Bowls:

• 1 pound lean ground beef
• 1 ounce taco seasoning about 2 tablespoons
• 1 tablespoon extra virgin olive oil
• 1/2 cup red onion, diced
• 1 bell pepper, diced
• 1 cup cooked black beans, drained and rinsed
• 1 cup cooked rice white or brown
• 1 avocado, sliced or mashed
• 1/2 cup shredded cheese cheddar, Monterey Jack, or blend, about 2 ounces
• Tortilla chips for serving

Instructions

• MAKE SALSA: In a medium bowl, add3 fresh tomatoes, diced, 3 tablespoons red onion, finely diced, 1 cup corn, frozen or canned and drained, 1 jalapeño, seeded and finely diced, 1 tablespoon chopped fresh cilantro, Juice of 1 lime, 1/2 teaspoon kosher salt, and 1/4 teaspoon fresh ground black pepper. Stir well and set aside to let flavors meld.
• COOK BEEF: Heat 1 tablespoon extra virgin olive oil in a large skillet over medium heat. Add 1/2 cup red onion, diced and cook for 2 to 3 minutes, until softened and fragrant. Add 1 pound lean ground beef and cook for 5 to 6 minutes, breaking it apart, until browned.
• SEASON: Sprinkle 1 ounce taco seasoning over the beef. Add 1 bell pepper, diced and cook for 4 to 5 minutes, until the beef is fully cooked and the peppers are tender.
• ASSEMBLE BOWLS: Divide 1 cup cooked rice between two bowls. Top evenly with the taco beef, tomato corn salsa, 1 cup cooked black beans, drained and rinsed, 1 avocado, sliced or mashed, and 1/2 cup shredded cheese.
• SERVE: Serve immediately with Tortilla chips on the side.

Notes

Make-Ahead: The tomato corn salsa and taco beef can be made up to 2 days ahead and stored separately in the refrigerator.

Storage: Store assembled leftovers in an airtight container for up to 3 days. Add fresh avocado after reheating.

Reheating: Reheat the rice and beef in the microwave or skillet until warmed through. Keep salsa cold for contrast.

Freezing: The cooked taco beef freezes well for up to 2 months. Thaw overnight in the refrigerator before reheating.

Ingredient Note: Lean ground beef keeps the bowls flavorful without excess grease. If using higher-fat beef, drain before seasoning.

Nutrition

Serving: 1 | Calories: 288cal | Carbohydrates: 26g | Protein: 21g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 46mg | Sodium: 593mg | Sugar: 5g | Fiber: 7g | Calcium: 70mg | Iron: 3mg

Originally published February 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 Bowl appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE THIS TACO PINWHEEL RECIPE

• Golden, crispy puff pastry loaded with taco flavor.
  
• Ready in about 40 minutes. Perfect for snacks or game day.
  
• Easy to make ahead and freezer-friendly.
  
• Totally customizable spice level and fillings.
  
• Family favorite that disappears fast!

Taco Pinwheels

You know those snacks that never make it to the table? This is one of them. 

The first time I made these cheesy taco pinwheels, Chad was hovering over the baking sheet like a hawk, and just about burned his tongue on the first one… and still went back for seconds. 

Each spiral is cheesy, crispy, and so good you’ll catch yourself saying, “Just one more.” Spoiler alert: it won’t be just one.

It’s no wonder I’ve come up with all kinds of filling options for baked pinwheels.

If taco-inspired flavors aren’t your jam, choose from meat lovers pizza, breakfast sausage and egg, or onion and cheese… just like Costco!

INGREDIENT NOTES 

• Ground Beef: 85-88% is plenty juicy but not greasy, making it the perfect balance for flaky pastry. Drain thoroughly after browning.
  
• Taco Seasoning: Use two packets, one for the meat and one to sprinkle over the cream cheese. Choose mild or spicy based on preference.
  
• Rotel: Adds moisture and flavor. Mild or hot varieties let you control the heat.
  
• Puff Pastry: Keep cold until ready to use for best flakiness. Pepperidge Farm sheets work beautifully for taco pinwheel recipes.
  
• Cream Cheese Spread: Whipped or tub-style spreads easily and prevents tearing the pastry.
  
• Fiesta Blend Cheese: The perfect mix of melty Monterey Jack, Cheddar, and Colby. Add Pepper Jack for extra heat.

VARIATIONS 

Southwest Chicken: Swap the beef for shredded taco chicken.

Vegetarian: Use black beans and corn instead of meat.

Spicy Jalapeño: Add diced jalapeños to the filling.

Breakfast Pinwheels: Try scrambled eggs, sausage, and cheddar.

Mini Pizza Twist: Use marinara and mozzarella instead of taco filling.

SERVING SUGGESTIONS

• Dips & Spreads: Serve with guacamole, restaurant-style salsa, or queso blanco.
  
• Casual Snacking: Perfect for game days or family movie nights!
  
• Keep It Simple: Mix a little garlic, lime juice, and lime zest into sour cream for an easy dip.
  
• Tex-Mex Spread: Pair this taco pinwheels recipe with Mexican Street Corn Salad.
  
• Festive Drinks: Make aguas frescas or blended margaritas.
  

TACO PINWHEELS RECIPE FAQ

Puff pastry can be tricky, but the key is temperature. If it’s too warm, the butter melts before baking and you lose the flaky layers. 

Keep it chilled right up to the moment you roll these cheesy taco pinwheels. I use parchment paper as a guide to roll evenly and catch any spillover. 

That tiny extra step makes each spiral picture-perfect and party-ready!

TOOLS NEEDED 

• Large Skillet: For browning meat evenly.
  
• Mixing Tools: Wooden spoon or spatula for stirring and spreading.
  
• Parchment Paper: Makes rolling and cleanup a breeze.
  
• Sharp Knife: For clean 1-inch slices.
  
• Baking Sheets: Rimmed for safety and even browning.
  
• Cooling Rack: Keeps bottoms crisp while cooling.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Appetizer Recipes

Baked Beef Taquitos (Cheesy Jalapeno Recipe) + Video

Spicy Jalapeno Popper Meatballs Recipe + Video

Easy Three Cheese Sauce Recipe (10-Minutes) + Video

Cheesy Meat Lovers Pizza Pinwheels (Step by Step Recipe)

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Cheesy Taco Pinwheels

Taco Pinwheels pack cheesy, savory flavor into the flakiest dough spiral. Each batch makes about 30 pinwheels to share or freeze for later!

Course Appetizer

Cuisine American

Method Oven

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 10 about 30 pinwheels

Calories 318cal

Author Donna Elick

Ingredients

• 1 pound lean ground beef I prefer 85–88%
• 1 ounce packet taco seasoning
• 1 10-ounce can Rotel (diced tomatoes with green chiles), undrained
• 1 17.3-ounce package refrigerated puff pastry dough (2 sheets total)
• 1 8-ounce tub cream cheese spread, divided in half
• 3 cups fiesta blend cheese shredded and divided in half
• Salsa for serving (optional)
• Sour cream for serving (optional)
• 1 ounce packet taco seasoning

Instructions

• Preheat the Oven: Set oven to 425°F. Line two large baking sheets with parchment paper and set aside. Keep dough in the fridge until ready to use.
• Cook the Meat: In a large skillet over medium heat, cook the 1 pound lean ground beef for 6–8 minutes, breaking it apart as it browns. Drain off excess grease. Sprinkle in 1 ounce packet taco seasoning and stir to coat. Add 1 10-ounce can Rotel (diced tomatoes with green chiles), undrained) and simmer for 1–2 minutes until thickened. Remove from heat and cool slightly.
• Assemble the First Roll: On a clean surface or sheet of parchment paper, unroll one 1 17.3-ounce package refrigerated puff pastry dough (2 sheets total) with the long edge facing you. Spread half of the 1 8-ounce tub cream cheese spread, divided in half evenly over the dough and sprinkle with 1 ounce packet taco seasoning. Distribute half of the taco meat evenly over the cream cheese, then top with 1½ cups of the 3 cups fiesta blend cheese.
• Roll and Slice: Starting from the long edge, roll the dough into a tight spiral. Chill the roll for 5–10 minutes to firm up, then cut into 1-inch slices with a sharp knife. Arrange the pinwheels on the prepared baking sheet about 1 inch apart.
• Bake: Bake for 16–18 minutes or until puffed and golden brown. While the first batch bakes, repeat with the second pastry sheet and remaining ingredients.
• Serve: Let cool for 5 minutes, then serve warm with Salsa or Sour cream for dipping.

Notes

Make-Ahead Tips: Cook the taco filling up to 2 days ahead and refrigerate. You can assemble and slice the rolls up to 12 hours in advance; keep covered and chilled until baking.

Storage: Store baked pinwheels in an airtight container for 3–4 days in the refrigerator.

Freezing: Freeze unbaked or baked pinwheels. Freeze unbaked pieces on a parchment-lined sheet until solid, then transfer to a freezer bag for up to 2 months. Bake from frozen, adding 3–5 minutes to cook time.

Re-Freezing: Not recommended after baking. The pastry loses its flakiness.

Serving Tip: Reheat in the oven or air fryer at 350°F for 10 minutes (refrigerated) or 15–20 minutes (frozen) for crispy perfection.

Nutrition

Serving: 1 | Calories: 318cal | Carbohydrates: 12g | Protein: 19g | Fat: 21g | Saturated Fat: 9g | Cholesterol: 60mg | Sodium: 311mg | Sugar: 1g | Fiber: 0.4g | Calcium: 228mg | Iron: 2mg

Originally published November 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 Cheesy Taco Pinwheels appeared first on The Slow Roasted Italian.

It’s time to take taco night to a whole new level! This easy meal prep is one that the whole family will appreciate and just takes a few minutes of prep time. 

In my opinion, slow cooker recipes like this are a great way to create a meal that is simple – but doesn’t look that way! 

Not only does this make an easy dinner, but once you shred chicken, you have options on how you can use it.

You can put them into warm flour tortillas for easy tacos, or load up lettuce cups for a fun appetizer on Game Day. 

I always love making this chicken taco recipe, but you could also try out chicken enchiladas, or even use the leftover chicken to make a chicken taco salad. 

Changing up this simple recipe is a breeze! (this is also why this crockpot shredded chicken tacos recipe is one of my favorite recipes!) Try this firecracker chicken for a flavor explosion!

Slow Cooker Shredded Chicken Tacos

This recipe for crock pot chicken taco meat is exactly what your hectic schedule needs! 

Simply blend up the salsa, pour it over some boneless breasts with taco seasoning, then set it to cook!

You’ll come home to a warm, tasty meal at the end of the day, plus no pile of dishes to worry about afterward!

If you love these easy shredded chicken tacos, our Chicken Taco Casserole turns those same flavors into a hearty baked dish that feeds a crowd!

If you have a hankering for fresh Mexican flavors, try my street corn salad! It’s sweet, tangy, and has a kick of heat that makes it a perfect lunch or side.

Or if you have ears of corn, try my elote corn (mexican street corn) recipe! Either way, you’re making one incredible dinner!

Crockpot Chicken Tacos Recipe Tips

• Make your own salsa. While a store bought jar works great, making your own is always fun! I have a super simple blender salsa recipe that only takes 5 minutes to whip up.
  
• Blend up two batches. Make a double serving of salsa so that half can go in with the meat and the other half can be used to serve on top of your meal.
  
• Warm up your tortillas. Set them directly over a gas stovetop burner turned to low. Cook on each side for 1-2 minutes until tortilla puffs and/or the edges begin to char.
  
  This will add an extra bit of flavor to your dish.
  
• Time saving tip: Use a stand mixer to shred your crock pot chicken taco meat! Fit it with the beater attachment, toss in the chicken, and run it on low for 2 to 3 minutes.
  
• Feeding a crowd? You can always double or triple this crockpot chicken tacos recipe as needed, as long as your slow cooker is large enough.

Serving Suggestions

Serve slow cooker shredded chicken tacos with all of the classic toppings like salsa, guacamole, diced tomatoes, and shredded cheese. 

You can even add in some veggies with shredded lettuce, pickled red onions, or jalapenos!

This crock pot chicken taco meat would be just as delicious on nachos or stuffed into quesadillas. For a low carb option, spoon it over salad or into lettuce wraps instead!

You can also add it to enchiladas, fold into an omelet, or serve it on top of a baked potato. 

Any of your favorite taco toppings will be a bit hit! 

Crockpot Chicken Tacos FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Crockpot Chicken Recipes

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Slow Cooker Shredded Chicken Tacos (3-Ingredient Recipe)

Slow Cooker Shredded Chicken Tacos take just 5 minutes to prep and combine all your favorite Mexican flavors into an easy weeknight meal.

Course Main

Cuisine Mexican

Method Slow Cooker

Prep Time 5 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 5 minutes minutes

Servings 8 – 10

Calories 78cal

Author Donna Elick

Equipment

• slow cooker
• stand mixer OR
• electric hand mixer
• mixing bowls
• instant-read digital cooking thermometer

Ingredients

• 4 boneless skinless chicken breasts (fresh or frozen)
• 1 recipe blender salsa
• 1/4 cup taco seasoning

Instructions

• Place the chicken breasts in a single layer in the bottom of a 6-quart crockpot.
• Pour the salsa and taco seasoning over the chicken.
• Cover and cook on the high setting for 4 hours or low for 6-7 hours.
• When the chicken has finished cooking, remove from the crockpot, shaking off the excess salsa. Use two forks to shred the chicken (it should shred easily).
• Alternately, place the chicken breasts in the bowl of a standing mixer fitted with the beater attachment. Turn on the mixer, starting on low and speeding up the mixer until the chicken has shredded into even pieces.
• Mix the shredded chicken back into the salsa/sauce.
• Serve in tacos or use for any of your favorite Mexican chicken dishes.

Notes

Make a double batch of blender salsa – use half for the crockpot chicken recipe and the other half for serving over the tacos.

Great taco toppings: salsa, guacamole, avocado slices, diced tomatoes, shredded lettuce, pickled red onions and jalapenos, grated cheese, etc.

To warm the flour tortillas and add a bit of extra flavor, set them directly over a gas stovetop burner turned onto low. Cook on each side for 1-2 minutes until tortilla puffs and/or the edges begin to char.

Frozen chicken breasts can be added directly to the crockpot (allow an extra 30 minutes cook time.)

Refrigerate for 2-3 days or freeze up to three months in an airtight container or plastic freezer bag.

Nutrition

Serving: 1 | Calories: 78cal | Carbohydrates: 4g | Protein: 12g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 36mg | Sodium: 662mg | Sugar: 1g | Fiber: 1g | Calcium: 3mg | Iron: 1mg

Originally published January 2022, updated and republished October 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 Slow Cooker Shredded Chicken Tacos (3-Ingredient Recipe) appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE CHICKEN FAJITAS ON A SHEET PAN

• Hands-off, no fuss recipe
• Easy to scale up or down
• Simple ingredients
• Minimal clean up

Sheet Pan Chicken Fajitas

We’re a fajita-obsessed household, and when game day rolls around, this sheet pan chicken fajita magic always makes an appearance. Why? 

Because it’s bold, it’s customizable, and it tastes like it came off a sizzling hot restaurant skillet… but with way less mess.

And you know I’m not about to stand over the stove flipping strips of meat while everyone else is yelling at the TV. 

Toss everything on a sheet pan and let the oven do the work. Then, load up those tortillas with a ridiculous pile of toppings: sour cream, guac, cheese, jalapeños… you name it. 

Not feeling chicken? I’ve got you covered with steak and shrimp sheet pan recipes too. You could even mix and match proteins with a little bit of tweaking to the cook time!

The only rule when it comes to shrimp, steak, or chicken fajitas on a sheet pan… No one gets just one.

INGREDIENT NOTES 

• Bell Peppers: Use a mix of red, yellow, and green for color and sweetness.
  
• Onion: Red onion adds great contrast, but yellow or white work too if that’s what you have.
  
• Chicken: Slice across the grain for tender strips. Chicken thighs also work.
  
• Fajita Seasoning: Homemade blend = better flavor, but feel free to swap in your favorite store-bought mix to save time.
  
• Tortillas: Flour or corn… dealer’s choice. Warm them for the best texture!

VARIATIONS

Add More Veggies: Mushrooms, zucchini, or grape tomatoes make a hearty upgrade.

Use Steak or Shrimp: Swap chicken for sirloin or peeled shrimp. Reduce the cooking time for shrimp to 8-10 minutes.

Make It Spicy: Include cayenne with the spices (or increase the amount) and don’t forget hot sauce when serving!

Time Saver: Use 2 tablespoons (1 packet) of store-bought fajita seasoning instead of measuring out the spices yourself.

SERVING SUGGESTIONS 

Appetizers: Smoky jalapeño poppers or chips with freshly made salsa and guac.

Classic Side Dishes: Make your own fajita plate with refried or black beans and Mexican rice.

Drink Pairings: Choose your favorite flavor of margarita or a cool, creamy Piña Colada.

Low Carb Option: Skip the tortillas and serve sheet pan chicken fajitas over cauliflower rice or in lettuce wraps.

Something Sweet: Cool down with ice cream drizzled in dulce de leche or homemade tropical popsicles.

SHEET PAN CHICKEN FAJITAS RECIPE FAQ 

I’ve tested every fajita method out there — stovetop, grill, cast iron, slow cooker — and I always come back to this sheet pan version.

It’s the easiest, cleanest way to get those roasty toasty veggies and juicy chicken without babysitting anything. 

And yes, I’ve even run this sheet pan chicken fajitas recipe for big game days where we’re feeding a house full of hungry teenagers.

It scales like a dream, and you can even prep a toppings bar for DIY fajita fun.

The biggest mistake most people make? Not draining the liquid halfway through. That’s your golden ticket to perfectly caramelized edges and not soggy peppers. Trust me… this is fajita gold.

TOOLS NEEDED 

• Large Rimmed Sheet Pan: Or divide the ingredients between two smaller ones.
  
• Small Mixing Bowl: To combine the seasonings.
  
• Foil or Parchment Paper: Lining the pan makes clean up even easier!
  
• Tongs or Spatula: For tossing the meat and veggies with the spices (and for serving).
  
• Meat Thermometer: Optional, but helpful if you’re worried about undercooked chicken.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Sheet Pan Recipes

Sheet Pan Ratatouille

Sheet Pan Quesadilla (Perfect for Parties!)

Sheet Pan Baked Nachos with Ground Beef

Sheet Pan Beef and Broccoli

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Sheet Pan Chicken Fajitas

Skip the stovetop and make Sheet Pan Chicken Fajitas for a fiesta-worthy meal in 30 minutes or less. Zesty, bold, and roasted to perfection!

Course Main

Cuisine Mexican

Method Oven

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 4

Calories 442cal

Author Donna Elick

Ingredients

• 1 1/2 pounds boneless skinless chicken breasts, sliced into ½-inch strips
• 3 small bell peppers any color, thinly sliced (about 12 ounces total)
• 1 medium red onion thinly sliced (about 6 ounces)
• 2 tablespoons extra virgin olive oil
• 2 teaspoons chili powder
• 3/4 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon kosher salt
• 1/4 teaspoon fresh ground black pepper
• 1/4 teaspoon cayenne pepper optional
• Juice of 1 lime
• 2 tablespoons chopped fresh cilantro
• 8 flour or corn tortillas for serving

Optional Toppings:

• Sour cream shredded cheese, guacamole, avocado slices, salsa, pico de gallo, sliced jalapeños, hot sauce, extra lime wedges

Instructions

• Preheat the Oven: Preheat the oven to 425°F. Prepare a large rimmed sheet pan with foil or parchment paper for easy cleanup.
• Add Ingredients to the Pan: Add 1 1/2 pounds boneless skinless chicken breasts, sliced into ½-inch strips, 3 small bell peppers, and 1 medium red onion directly to the prepared sheet pan. Drizzle with 2 tablespoons extra virgin olive oil.
• Season Everything: In a small bowl, mix together the 2 teaspoons chili powder, 3/4 teaspoon smoked paprika, 1/2 teaspoon ground cumin, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon dried oregano, 1/2 teaspoon kosher salt, 1/4 teaspoon fresh ground black pepper, and 1/4 teaspoon cayenne pepper. Sprinkle the seasoning mixture evenly over the chicken and vegetables. Toss everything together directly on the sheet pan until well coated, then spread into an even layer.
• Roast the Fajitas: Bake for 15 to 20 minutes, or until the chicken is cooked through (internal temp of 165°F) and the vegetables are tender. Drain excess liquid from the pan about halfway through the cook time to help everything roast instead of steam.
• Optional Broil for Char: For extra flavor and that signature fajita sizzle, broil the pan for 2 to 3 minutes at the end to get a bit of caramelization on the edges.
• Warm the Tortillas: Wrap 8 flour or corn tortillas and place them in the oven during the last 5 minutes of cooking to warm.
• Finish and Serve: Squeeze Juice of 1 lime over the fajita mixture and sprinkle with 2 tablespoons chopped fresh cilantro. Serve hot with warm tortillas and your favorite toppings.

Notes

Make-Ahead Tips: Slice the chicken and vegetables up to 24 hours in advance and store them separately in airtight containers in the fridge. You can also pre-mix the spice blend and store it in a small jar.

Storage: Store leftover fajita mixture in an airtight container in the refrigerator for up to 3 days.

Freezing: Let fajitas cool completely, then transfer to a freezer-safe container or bag. Freeze for up to 2 months.

Reheating Tips: Reheat in a 375°F oven on a sheet pan for 10–15 minutes until warmed through. You can also microwave in 30-second intervals or warm in a skillet over medium heat.

Shortcut Tip: You can use 2 tablespoons of store-bought fajita seasoning to save time. Still delish!

If Skipping the Oven Step: If you toss the chicken, peppers, and onions with the seasoning and cook them on the stovetop instead, reduce the oil slightly and stir frequently to avoid burning the spices.

Nutrition

Serving: 1 | Calories: 442cal | Carbohydrates: 33g | Protein: 43g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 107mg | Sodium: 420mg | Sugar: 6g | Fiber: 6g | Calcium: 76mg | Iron: 3mg

Originally published 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 Sheet Pan Chicken Fajitas appeared first on The Slow Roasted Italian.

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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Other Easy Shrimp Dinners

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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.

Baked Tacos

I mean… who wants to stand at the stove flipping tacos when you can bake a whole pan of crispy perfection at once? 

This crowd-pleasing recipe is my go-to for game day or lazy weeknights when I want something satisfying but don’t want a kitchen disaster. 

The smell of those tortillas crisping up in the oven is pure comfort food therapy. Plus, the topping bar? Always a hit! No one complains when they can make their taco their way.

Trust me, once you try these crispy sheet pan tacos, you’ll wonder why you ever bothered frying them one by one. And if you’re like me… you’ll make a double batch and hoard the leftovers. No regrets.

Can’t get enough taco flavor? Try my brand-new Taco Bowl recipe!

INGREDIENT NOTES

• Lean Ground Beef: Less grease means crispy baked tacos, not soggy ones! There may still be a little in the pan, so make sure to drain that too.
  
• Onion & Garlic: Add a savory boost and a little extra texture to the meat mixture. In a pinch, use some garlic and onion powder.
  
• Diced Green Chiles: These boost the flavor and add mild heat… unless you get the hot or fire-roasted ones! If you’re sensitive to spice, reduce the amount.
  
• Taco Seasoning: Grab a packet of your favorite (you’ll need just one for this baked tacos recipe), or use a couple tablespoons of a homemade blend.
  
• Cheddar Cheese: My go-to for flavor and melt, though Monterey Jack, Pepper Jack, or a Mexican blend works too.
  
• Tortillas: Corn tortillas will crisp up better in the oven and are a bit sturdier, while flour tortillas give a softer crunch. Either is delicious!

VARIATIONS 

Spicy Chipotle: Mix chopped chipotle in adobo into the beef filling for smoky heat.

Cheesy Bean: Spread refried beans inside the tortilla before adding the meat.

Breakfast Tacos: Use scrambled eggs, sausage, and cheese for a morning version!

Supreme: Load up baked crispy tacos with sour cream, guac, pico, and jalapeños.

Veggie Lover’s: Swap meat for sautéed bell peppers, mushrooms, onions, and zucchini.

BAKED TACOS RECIPE FAQ 

TOOLS NEEDED 

• Half sheet pan (13×18-inch works great)
  
• Large skillet
  
• Spatula
  
• Parchment paper
  
• Small brush for oil
  
• Microwave-safe plate and damp paper towel (for warming tortillas)

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Sheet Pan Recipes

Chicken and Vegetable Skewers in the Oven (Sheet Pan Recipe)

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Sheet Pan Cinnamon Rolls

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Baked Tacos (Sheet Pan Recipe)

Each bite of these Baked Tacos delivers that magical combo of crisp, creamy, and savory…with just a hint of spice. Taco night made easy!

Course Main

Cuisine Mexican

Method Oven

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 4 -5

Calories 476cal

Author Donna Elick

Ingredients

• 1/2 tablespoon canola oil
• 1 pound lean ground beef I like 88%
• 1/2 small small white onion finely diced (about ½ cup), divided
• 3 cloves garlic minced (about 1 tablespoon)
• 1/2 cup water
• 1 can (4 ounces) diced green chilies
• 2 tablespoons taco seasoning
• 6 ounces cheddar cheese shredded (about 1 ½ cups), divided
• 1/4 cup chopped fresh cilantro
• 8 to 10 corn tortillas or taco-size flour tortillas
• 1 teaspoon flavorless oil canola or vegetable oil, for brushing

Optional toppings:

• Shredded lettuce
• Pico de gallo
• Guacamole
• Salsa
• Sour cream
• Lime wedges

Instructions

• Preheat the Oven: Preheat to 425°F. Line a large baking sheet with parchment paper for easier cleanup.
• Brown the Beef: In a large skillet over medium-high heat, add 1/2 tablespoon canola oil, 1 pound lean ground beef, 1/2 small small white onion, and 3 cloves garlic. Cook until beef is browned and onion is translucent. Drain grease thoroughly.
• Season the Filling: Stir in the 1/2 cup water, 1 can (4 ounces) diced green chilies, and 2 tablespoons taco seasoning. Cook for 5 to 8 minutes, or until most of the liquid has evaporated.
• Add Cheese and Cilantro: Remove from heat. Stir in 6 ounces cheddar cheese and the 1/4 cup chopped fresh cilantro.
• Warm the Tortillas: Microwave the 8 to 10 corn tortillas or taco-size flour tortillas on a plate, covered with a damp paper towel, for 30 to 60 seconds until pliable.
• Assemble the Tacos: Spread about 3 tablespoons of beef mixture onto one half of each tortilla. Top with a bit more cheese. Fold tortillas in half to close.
• Brush and Bake: Place tacos on the prepared baking sheet. Brush tops with 1 teaspoon flavorless oil. If tacos won't stay shut, bake open for 5 minutes, then fold and continue baking.
• Bake to Crisp: Bake for 15 to 20 minutes or until tacos are golden and crisp. Broil for 2 to 3 minutes for extra crunch.
• Serve: Top with your favorites and serve warm!

Notes

Make-Ahead Tips: You can prepare the filling and toppings in advance and store them separately in the refrigerator. Assemble and bake when ready.

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

Reheating: For the best crisp, reheat tacos in a 375°F oven for 8 to 10 minutes. The microwave will work in a pinch, but they’ll be softer.

Freezing: Freeze fully baked tacos (without toppings). Wrap individually, then freeze for up to 3 months. Reheat in the oven at 375°F until hot and crispy again.

Nutrition

Serving: 1 | Calories: 476cal | Carbohydrates: 27g | Protein: 37g | Fat: 24g | Saturated Fat: 11g | Cholesterol: 113mg | Sodium: 480mg | Sugar: 1g | Fiber: 4g | Calcium: 361mg | Iron: 4mg

Originally published 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 Baked Tacos (Sheet Pan Recipe) appeared first on The Slow Roasted Italian.

Walking Taco Recipe

If you’ve got a crowd to feed on a budget, then this is the recipe for you!

Also known as “taco in a bag,” walking tacos are simply seasoned meat and all of your favorite toppings inside an individual-sized bag of corn chips or Doritos.

Once everything is mixed together, it tastes just like a taco!

This walking tacos recipe is especially helpful for potlucks and outdoor events since people can easily walk around with their food. Plus, all that’s needed to eat this is a fork, so cleanup is a breeze.

All of the toppings can be prepared ahead of time, and the meat can be kept warm in the crockpot until your guests arrive and you’re ready to eat.

In fact, you can cook the ground beef in the slow cooker to begin with! Just swap the spices listed in that post for your favorite store-bought or homemade taco seasoning.

For more big-batch options with south-of-the-border flavor, take a look at my cheesy taco or steak fajita pasta salad recipes.

I love that all your favorite taco toppings are in one simple chip bag! This is super cute to make for birthday parties, football games, or an easy meal for Taco Tuesday.

Walking taco chips are even great for families at the end of a long day or as an easy campfire dinner for those who like to spend summer at the campground.

The whole family can add their favorite taco ingredients to make the perfect quick meal. It’s such a fun idea — and just what you need to put a spin on taco night! 

Ingredient Notes and Substitutions

• Ground Beef – Opt for a leaner blend so there isn’t too much grease. I love using 80/20 in my recipes — just enough fat for flavor and moisture!
  
• Taco Seasoning – Grab a couple of your favorite packets from the store or use my homemade seasoning blend.
  
  Best to stick with mild heat when making walking tacos for a crowd. If it’s just for your family, add extra cayenne for a spicier version.
  
• Garlic – I love the extra punch of savory flavor, though this is entirely optional when making this walking taco recipe. Swap with garlic powder if needed, or leave it out if you prefer.
  
• Water – This keeps the meat moist and makes it a bit saucy when combined with the seasoning. Make sure to drain off any excess grease before adding the water!
  
• Chips – The best walking taco chips are the individual serving size bags — the kind that come in a large pack for school lunches. Fritos and Doritos are the best options.
  
• Toppings – Lettuce, cheese, tomatoes, and sour cream are my go-tos, and I’ll usually have green onion or cilantro available too. Really, anything you like on your taco is a winner!

How to Make Walking Tacos

For a simple family meal, you can set everything on the counter and let people dish up the meat from the stove.

But I love setting up a walking taco bar for larger events — even at my own house!

1. Set up a table with all of your toppings in bowls with spoons.
   A long counter or kitchen island would work as well.
   
2. Place a basket or container with small bags of chips at one end of the table.
   I also place a basket of plastic forks nearby.
   
3. Have a slow cooker with the ground beef next to the chips, and add a small plate to rest the serving spoon on.
   
4. Serve! Guests can start at one end and add whatever they would like right into their walking taco chips bag!

Prep Ahead

• Cook and season ground beef
• Prep toppings
• Set up taco bar (if needed)

Kitchen Tools You Will Need

• Large Skillet – I like a wide, deep pan for browning ground beef, especially when making large batches for this walking taco recipe!
• Slow Cooker – Use this to keep the meat warm when setting up a taco bar.
• 2-cup Bowls – These are perfect for prepping toppings since each bowl comes with a lid, and you can easily stack them in the fridge!
• Quality Knives and a big solid Cutting Board make prepping a breeze and are well worth the investment.

Topping Suggestions

Here are a few ideas to get you started, but the sky is the limit when it comes to making walking tacos for a crowd. Feel free to include anything else that may be missing from this list!

• The Classics: Shredded cheese, sour cream, shredded lettuce, salsa, cilantro
  
• Extra Veggies: Diced tomatoes, jalapenos, avocado, green onion, red onion, black olives
  
• Heartier Options: Black beans, pinto beans, refried beans, Mexican or cilantro rice
  
• Sauces and Spreads: Guacamole, hot sauce, pico de gallo, chili, nacho cheese sauce

Walking Tacos Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Party Recipes

Air Fryer Pigs in a Blanket Recipe (with Crescent Rolls)

Easy Air Fryer Hot Dogs (10 Minute Recipe)

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Walking Taco Recipe (Perfect for Parties!) + Video

This Walking Taco Recipe is perfect for potlucks, game days, and outdoor events. Enjoy your favorite Mexican flavors without the mess!

Course Main

Cuisine Mexican

Method Stovetop

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Total Time 45 minutes minutes

Servings 14 – 16

Calories 250cal

Author Donna Elick

Ingredients

• 2 pounds lean ground beef
• 2 garlic cloves minced
• 1/4 cup taco seasoning homemade or from the store, 2 regular sized packets
• 1 cup water
• 16 ounces bag chips 16 1-ounce bags, Doritos and Fritos recommended

Toppings

• Shredded cheese
• Shredded lettuce
• Diced tomatoes
• Sour cream
• Green onions

Instructions

• Prepare all vegetables and toppings and set aside or refrigerate anything that needs to be chilled.
• In a large, non-stick skillet, brown ground beef over medium high heat until slightly pink. Add minced garlic and cook for 1 minute. Remove from heat and drain grease.
• Return to heat and stir in ¼ cup taco seasoning and water. Bring to a boil, then lower to simmer for 3-5 minutes or until thickened. Remove from heat and cover or transfer to a slow cooker on the warm setting.
• Serve with small bags of chips and your favorite toppings. To create a walking taco, crush your bag of chips, then open and top with meat, shredded cheese, shredded lettuce, diced tomatoes, guacamole, or any of your other favorite toppings. Serve with plastic forks and enjoy!

Video

Notes

How do you make a walking taco bar? I recommend setting up a table with all of your taco toppings in bowls with spoons. Then place a basket or container with your small bags of chips at one end of the table, along with plastic forks. Next to the chips, place a slow cooker with your taco meat and a serving spoon. It’s a good idea to have a plate for your serving spoon.

Topping suggestions for a taco bar:

Cilantro, lime, green onions, guacamole, salsa, shredded cheese, diced tomatoes, jalapenos, avocado, black beans, refried beans, rice, shredded lettuce, sour cream, sliced red onions, sliced black olives, pico de gallo, cheese sauce, chili, hot sauce

These are perfect for parties and crowds because the chip bags make the meal portable.

What is a walking taco? This is kind of like a meal to-go. You grab your bag of chips and crush them up, add taco meat and toppings, and serve with a plastic fork.

If you would like to make these ahead, I recommend cutting up all of your vegetables and other toppings and place them in serving bowls, cover and refrigerate. You can also make your taco meat ahead of time, just refrigerate and place in an airtight container, then reheat just before your event.

Alternatives to ground beef: shredded chicken, ground turkey, or pulled pork’

I recommend using Doritos or Frito chips for this recipe.

With each taco using about 1/4 cup, 2 pounds makes about 16 tacos. If you have someone that loads up their taco with extra meat, you will have less tacos.

 

Nutrition

Serving: 1 | Calories: 250cal | Carbohydrates: 24g | Protein: 16g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 40mg | Sodium: 491mg | Sugar: 1g | Fiber: 3g | Calcium: 41mg | Iron: 2mg

Originally published March 2021, updated and republished July 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 Walking Taco Recipe (Perfect for Parties!) + Video 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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Other Salad Recipes

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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.

The whole family loves it when I make this easy taco soup recipe. It’s perfect for busy weeknights and has the best flavor using simple ingredients.

This delicious soup is great for soup season and perfect for busy days. 

I love coming home at the end of the day and having the house full of smells from this crock pot taco soup recipe.

Everyone can then eat this simple crockpot recipe as they get hungry and add their favorite taco toppings as well.

I like to add tortilla strips, fresh cilantro, green chilis, fresh lime juice, cheddar cheese, diced red onion, and diced green onion because those toppings have so much flavor!

And yes, this is also one of my favorite recipes because the leftovers taste amazing the next day, too! 

If you’re a fan of spice, add some chili powder or hot sauce to the mix.

There are so many favorite ways that this family favorite can be tailored so that everyone enjoys this slow cooker taco soup recipe.

When I say it’s an easy recipe to feed a crowd or enjoy as single servings, it is! 

Crockpot Taco Soup

“Set it and forget it” meals are some of my favorites, and this beef taco soup is no exception. 

In fact, there aren’t even dishes to clean if I’ve done some meal prep recently!

And I’ve got plenty more comfort soups & stews recipes, like this smoky albondigas soup!

Craving more Mexican-inspired recipes? Look no further than this cheesy pasta salad or one pot spaghetti. Both are ready in under 30 minutes for a quick and easy dinner.

And if you prefer poultry, I also have a chicken version of this slow cooker taco soup that is just as delicious.

Ingredient Notes and Substitutions

• Ground beef – Use a lean blend or substitute ground turkey or chicken instead. 
  
  Brown the meat in a skillet first so you can drain off the grease, which also prevents clumping. 
  
• Fire roasted corn – If you can’t find this at your local store, feel free to use regular corn instead. Or, char kernels in a pan on the stove to add that southwest flavor.
  
• Beef stock – Using this instead of water adds loads of additional flavor to crockpot taco soup. 
  
  Vegetable stock is a lighter alternative, or try chicken stock if you’ll be using ground poultry.
  
• Canned beans – Drain and rinse the beans to reduce the sodium as well as the gas-producing starches. 
  
• Seasoning – Use a packet from your favorite brand or 2 tablespoons of my homemade blend.

Serving Suggestions

Beef taco soup is hearty enough on its own, but toppings make everything better!

Stir in some sour cream, avocado, or shredded cheese for a creamier texture. Or, sprinkle some chopped cilantro and a handful of crushed tortilla chips over the top.

If you want a little kick to your crockpot taco soup, pickled jalapeño slices add a touch of heat without any crunch.

Slow Cooker Taco Soup FAQ

Storing and Reheating Beef Taco Soup

Leftovers can be refrigerated in an airtight container for 3 to 4 days. Or, freeze individual portions for up to 2 months!

Reheat taco soup with ground beef in the microwave or on the stove until warmed through. Thaw in the refrigerator first if frozen.

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

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Other Soup Recipes

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Easy Crockpot Taco Soup Recipe + Video

Crockpot Taco Soup combines seasoned beef with beans and veggies for an easy, filling meal. Add your favorite toppings and enjoy!

Course Soup

Cuisine Mexican

Method Slow Cooker

Prep Time 10 minutes minutes

Cook Time 8 hours hours

Total Time 8 hours hours 10 minutes minutes

Servings 6

Calories 323cal

Author Donna Elick

Ingredients

• 1 pound lean ground beef
• 1 1/2 cups fire roasted corn canned or frozen
• 1 medium white onion diced
• 15 ounce can black beans drained and rinsed
• 15 ounce can kidney beans drained and rinsed
• 7 ounce can green chilies
• 15.4 ounce can fire roasted diced tomatoes
• 15 ounce can tomato sauce
• 2 cups beef stock
• 1 package taco seasoning 2 tablespoons

Toppings

• avocado
• cheese
• cilantro
• Sour Cream
• Tortilla chips

Instructions

• Brown the beef in a medium skillet over medium-high heat. Drain off the fat, and transfer to the slow cooker.
• Add the remaining soup ingredients, stir together, and cook on low for 6-8 hours (or 3-4 hours on high) until onions and beef are tender.
• Ladle into bowls and top with cheese, sour cream, avocado, cilantro, and tortilla chips.

Video

Nutrition

Serving: 1 | Calories: 323cal | Carbohydrates: 42g | Protein: 29g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 47mg | Sodium: 1235mg | Sugar: 10g | Fiber: 13g | Calcium: 96mg | Iron: 6mg

Originally published December 2017, updated and republished September 2024

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 Crockpot Taco Soup Recipe + Video appeared first on The Slow Roasted Italian.

One of our absolute favorite get togethers to host is a Mexican party. I have hosted everything from a Chipotle Copycat party with barbacoa, rice, beans and all the fixings to a taco bar, and everything in between.

Fun and friends are the name of the game at all of my parties, so simple parties that look spectacular are often achieved by make-ahead recipes or doing all the prep ahead of time.

Homemade Taco Bowls

These homemade taco bowls are perfect to make a day or two before the big party, game or get together dinner.

Taco salad bowls are so fun, and easy to make, too!

Simply flip a muffin tin upside down. Next, spray it with non-stick cooking spray and press the tortillas in between the gaps to create a bowl shape.

Tips for Making Taco Salad Bowls

• You can store the shells for several days wrapped in aluminum foil.  
• You will get 3 taco bowls per muffin pan. The first one in the lower left corner, next in the middle, and then the lower right corner. If you are using 6″ tortillas, you can make 4 shells on each muffin pan.

Enjoy!

With love from our simple kitchen to yours. 

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Homemade Taco Bowls

With this simple kitchen hack for making homemade taco bowls, you will be wowing your guests. No need to buy expensive taco salad shells!

Course Main

Cuisine Tex Mex

Method Oven

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 6

Calories 92cal

Author Donna Elick

Equipment

• 2 muffin pans
• non-stick cooking spray

Ingredients

• 6 burrito-size flour tortillas

Instructions

• Microwave tortillas until they are soft and pliable (about 30 seconds). Turn two 12-cup standard muffin tins upside down and lightly spray the bottom with non-stick spray.
• Form tortillas into a bowl-like shape, between gaps in muffin cups (3 per muffin tin).
• Bake for 10 minutes or until they start to brown. You can store these for several days wrapped in aluminum foil. Enjoy!

Nutrition

Serving: 1 | Calories: 92cal | Carbohydrates: 15g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Sodium: 221mg | Sugar: 1g | Fiber: 1g | Calcium: 44mg | Iron: 1mg

Originally published September 2015.

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The post Kitchen Hack: Homemade Taco Bowls appeared first on The Slow Roasted Italian.