I just don’t know if there’s anything better than a great burger in the summertime!

Sure, we love these Turkey Burgers and these Hawaiian Chicken Burgers are always a hit, but sometimes you just need a classic homemade beef burger.

However you load it up, a side of these Air Fryer French Fries and a classic milkshake are necessary additions

But back to the burger.

I’ve never eaten another burger that packs in this much flavor!

What makes this burger recipe extra special?

• Caramelized onions, plus garlic and seasonings — cooking them before adding them to the ground beef adds a ton of flavor!
• Balsamic vinegar and worcestershire sauce — add some tang and umami flavor.
• Brown sugar — balances out the flavors and adds a hint of sweetness to the onions.

Be sure to brush with your favorite barbecue sauce (if desired) and top them as you like: cheese, mayo, lettuce, tomatoes, pickles, ketchup, mustard, relish — whatever suits your fancy! For me? I’m a plain Jane: just ketchup and pickles!

How to make burger patties:

There are lots of different ways to shape burger patties, including small kitchen tools that do the work for you!

These are great if you want uniform patties, but my kitchen is already loaded with knick knacks I don’t use, so I’d rather not add another to the mix!

You want your burgers to hold together, but you also don’t want to overwork them so that they become tough.

I like to make mine a little thicker at the edges and a little thinner through the middle, since the edges will cook more quickly and this way my burgers are perfectly cooked and juicy all the way through.

What to serve with homemade burgers:

• We love to choose a make ahead salad like this Easy Broccoli Salad or this German Potato Salad.
• If you want to go all out, add some homemade condiments like this Spicy Mayo, Homemade BBQ Sauce or Pineapple Brown Sugar BBQ Sauce.
• Serve with something cool and refreshing like this Frozen Lemonade, Blueberry Lemonade or Strawberry Frappuccino.

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The Best Burgers

These are the BEST Burgers! Made with a mix of ground beef and ground pork, caramelized onions, balsamic vinegar, chili powder and MORE that makes them so much more flavorful than other burgers!

Course Main Course

Cuisine American

Prep Time 25 minutes minutes

Cook Time 25 minutes minutes

Chill 2 hours hours

Total Time 2 hours hours 50 minutes minutes

Servings 8

Calories 294cal

Author Ashley Fehr

Ingredients

• 1 tablespoon butter
• 1 medium red onion finely chopped
• 1 tablespoon brown sugar
• 2 cloves garlic finely minced
• 1 teaspoon chili powder
• ½ teaspoon salt
• ¼ teaspoon pepper
• 1 pound lean ground pork
• 1 pound lean ground beef
• 1 large egg
• ½ cup fine seasoned bread crumbs
• 2 tablespoons balsamic vinegar
• 1 tablespoon Worcestershire sauce
• Barbecue sauce for basting and toppings as desired

Instructions

• Melt the butter in a medium saucepan over medium heat. Add the onion and cook, stirring occasionally, for 5 to 8 minutes, until tender and translucent.
• Add the brown sugar and continue cooking for another 8 to 10 minutes, until caramelized.
• Add the garlic, chili powder, salt, and pepper and cook over medium heat for 1 minute.
• Remove from the heat, place into a bowl, and set aside until room temperature. (You can speed this up by popping it in the refrigerator.)
• In a large bowl, combine the pork, beef, egg, bread crumbs, vinegar, Worcestershire sauce, and cooled onion mixture and mix just until combined. Don’t overmix.
• Shape into 8 patties for ¼-pound burgers.
• Place on a baking sheet, cover with plastic wrap, and refrigerate for at least 2 hours or up to 2 days. You can also place in the freezer for 30 to 60 minutes. (This helps the burgers to hold together!)
• In a skillet on the stovetop or on the grill, cook the burgers for 4 to 5 minutes per side on medium-high heat, until a meat thermometer inserted into a burger reaches 160°F. Serve as desired.

Video

Nutrition

Calories: 294cal | Carbohydrates: 9g | Protein: 23g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 100mg | Sodium: 361mg | Potassium: 430mg | Sugar: 3g | Vitamin A: 160IU | Vitamin C: 2.1mg | Calcium: 35mg | Iron: 2.5mg

How to store homemade burgers:

When I’m going through the effort of making homemade burgers, I almost always make extra so I can freeze some.

I like to flash freeze so I can grab just one or two from the freezer if I need.

To do this, lay your burger patties on a sheet pan and freeze for 2 hours or until firm. Then place your frozen burger patties in a large freezer bag and store in the freezer.

This way, you can easily grab however many you need without having them stuck together.

Variations on this burger recipe:

• You can use ground chicken, ground turkey, ground pork, ground beef or any combination of ground meats!
• Don’t have red onion? Any onion will do! I like to use sweet onions for the best flavor.
• Swap out the ground pork for Italian sausage for an extra kick!

The post The Best Burger Recipe appeared first on The Recipe Rebel.

Meatball Subs are a comfort food favorite! Make them at home with juicy homemade meatballs, marinara sauce, fresh mozzarella, parmesan cheese, and toasted rolls. 

Want more comforting Italian recipes? Try this Chicken Parmesan Pasta recipe, Crockpot Creamy Garlic Chicken, and Slow Cooker Baked Ziti Recipe!

There’s nothing like a homemade Meatball Sub. The kind that’s messy, dripping with sauce and melty cheese, and needs to be eaten with both hands. 

This isn’t the kind you’d find at Subway or any other sandwich shop.

This one has homemade meatballs made with a mix of beef and Italian sausage, simmered in marinara, and topped with gooey melted mozzarella and parmesan.

The result is a sub that’s crunchy, cheesy, and full of all the good stuff you want in a sandwich.

Why we love this Meatball Sandwich recipe:

• Make-ahead friendly: You can make the meatballs ahead of time and assemble whenever you’re ready to eat!
• Comfort food: This Meatball Sub is the kind of meal that sticks to your ribs with juicy meatballs, marinara sauce, and melty cheese all tucked in a warm, toasted sub roll.
• Easy: This recipe takes an hour tops and is super easy to throw together, perfect for a busy weeknight when you still want something satisfying.

Homemade Meatball Sub Ingredients:

• Fresh bread crumbs (or dried bread crumbs): These help bind the meatballs together. Fresh is best for a soft texture, but dried will work in a pinch!
• Milk or water: Used to soak the bread crumbs and keep the meatballs tender.
• Ground beef: The base of your meatballs. Lean beef is good for less fat, but a little fat will help keep them juicy.
• Ground Italian sausage: Adds flavor and a bit of spice to your meatballs. If you want a milder taste, you can swap it for regular sausage or ground pork.
• Grated Parmesan cheese: This gives your meatballs a nice salty bite and helps them stay together. Freshly grated is best for flavor.
• Egg: Binds everything together and keeps the meatballs from falling apart.
• Italian seasoning: For that classic Italian flavor!
• Marinara sauce: A good jarred marinara will save you time, but you can use homemade if you like!
• Sub buns: The perfect vessel to hold all the goodness! If you’re out of sub buns, any soft sandwich roll or baguette can work. You can also use hoagie rolls or even toasted slices of French bread for a different twist.
• Mozzarella cheese: Melted mozzarella is what makes a Meatball Sub. Freshly shredded mozzarella will melt better than the pre-shredded kind.
• Freshly grated Parmesan cheese: A sprinkle on top to finish it off. 

How to make Italian Meatball Subs:

This is a brief overview of how to make the recipe. Make sure to check out the recipe card for the full list of recipe instructions!

• Mix bread crumbs, milk (or water), ground beef, ground sausage, Parmesan, egg, and seasonings.
• Form into meatballs. You can use a cookie scoop or your hands to scoop out the meat!

• In a large skillet, sear meatballs until browned on all sides.
• Add marinara sauce to the skillet, cover, and simmer until meatballs are cooked through.

• ​Slice buns and toast them with garlic butter if desired.
• Spoon meatballs into toasted buns, top with mozzarella and Parmesan. Bake and enjoy!

Variations and Substitutions

• Add veggies: To bulk up the subs, add some sautéed bell peppers, onions, mushrooms, or spinach into the subs before serving.
• Cheese swaps: If mozzarella isn’t your favorite, provolone or cheddar can work well for a different cheese pull experience. For a sharper flavor, swap Parmesan for pecorino Romano.

How to store leftover Meatball Subs:

Meatball subs are best served immediately, but sometimes leftovers are inevitable. If possible, store meatballs and buns separately.

To store leftover Meatball Subs, wrap them tightly in foil or place them in an airtight container and refrigerate for up to 3 days.

When ready to reheat, bake or air fry at a low temperature to keep the bread from getting dried out on the outside before the inside is warmed through.

Make-ahead option:

You can definitely prep the meatballs and sauce ahead of time! Simply make the meatballs, cook them, and store them in the sauce.

When you’re ready to assemble the subs, just heat the meatballs and sauce, toast the buns, and top them with cheese. You can also freeze the cooked meatballs for up to 3 months, then defrost and heat when ready to use.

Serving suggestions:

Serve your hearty Meatball Sub with a classic caesar salad as a side and some Tiramisu for dessert!

We also love these Air Fryer Green Beans or Easy Broccoli Salad for something green.

More Italian-inspired recipes you’ll love:

• Chicken Parmesan Recipe — that crispy crust is everything!
• Crockpot Lasagna — so easy!
• Chicken Fettuccine Alfredo — this one never misses.
• Creamy Cheese Tortellini — made with just a few ingredients!

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Meatball Sub Recipe

These homemade Meatball Subs are made with juicy meatballs, simmered in marinara sauce, and topped with melty mozzarella cheese. They’re quick to put together, satisfying, and perfect for busy weeknights or a laid-back dinner with family and friends!

Course Main Course

Cuisine American

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour

Servings 4 subs

Calories 840cal

Author Ashley Fehr

Ingredients

Homemade Meatballs

• ¾ cup fresh bread crumbs (or ¼ cup dried)
• 2 tablespoons milk or water
• ½ lb ground beef
• ½ lb ground Italian sausage
• ½ cup grated Parmesan cheese
• 1 egg
• 1 teaspoon Italian seasoning
• ½ teaspoon salt
• ¼ teaspoon pepper

Meatball Subs

• 2 cups marinara sauce
• 4 sub buns
• ¼ cup garlic butter (optional)
• 2 cups freshly shredded mozzarella cheese
• 1 tablespoon freshly grated Parmesan cheese

Instructions

Homemade Meatballs

• Preheat oven to 425 degrees F and line a baking sheet with tin foil — optional but helps with clean up!
• Stir together bread crumbs and milk or water and set aside.
• In a large bowl, combine beef, pork, Parmesan, eggs, Italian seasoning, salt, pepper and soaked bread until just combined — don't overmix!
• Shape into 1½" meatballs (I get about 20 this way) and place 1" apart on the baking sheet.
• Heat a large skillet over medium-high heat and spray with nonstick spray. Add the meatballs and sear in a single layer on each side, about 2 minutes per side. (You can also bake them for 10-12 minutes).
• Add the sauce to the pan, reduce the heat to low and cover. Simmer until a meat thermometer reads at least 160 degrees F in the largest meatballs (a meat thermometer is your best chance at having perfectly cooked meatballs!)

Meatball Subs

• Optional: slice open sub buns and spread with garlic butter. Place in a 9×13" baking dish, open, and toast until lightly golden.
• When buns are toasted, remove from the oven and spoon meatballs into each sub bun.
• Reduce oven temperature to 400 degrees F.
• Top with an equal amount of mozzarella and Parmesan. Return to the oven and bake until warmed and toasted, about 10 minutes. Serve.

Video

Notes

Ingredients and Substitutions:

• Bread crumbs: You’ll need roughly 1 slice bread to make ¾ cup bread crumbs. 
• Ground beef and Italian sausage: you can use lean meat if you’re looking to reduce fat, but they may not be as juicy. You can also substitute the Italian sausage for ground pork. 
• Sub buns: I also love making half size subs on little crusty rolls for the kids!
• Garlic butter: the toasting isn’t necessary, but I do find it takes this sandwich to the next level.

 

Make ahead:

This recipe uses a half recipe of my Classic Homemade Meatballs. You can easily make a full batch and save some in the freezer for another day.

Nutrition

Calories: 840cal | Carbohydrates: 42g | Protein: 44g | Fat: 55g | Saturated Fat: 26g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 208mg | Sodium: 1930mg | Potassium: 773mg | Fiber: 3g | Sugar: 9g | Vitamin A: 1454IU | Vitamin C: 9mg | Calcium: 468mg | Iron: 14mg

The post Meatball Sub Recipe appeared first on The Recipe Rebel.

This Air Fryer Grilled Cheese recipe pairs thick, fluffy bread slices with shredded cheese, cooking it in the air fryer until golden brown. It’s the perfect way to enjoy your favorite comfort food in less than 15 minutes!

Love easy air fryer recipes? Try this Air Fryer Quesadilla, Air Fryer Ravioli, and Air Fryer Tater Tots!

Making grilled cheese in the air fryer takes this classic sandwich to the next level! All you need is your favorite bread, a good melting cheese, and a little butter. 

This recipe is great for when you want a comforting meal or snack but don’t feel like standing over the stove. You can also customize it to your liking for a truly personalized result!

Why we love this delicious Air Fryer Grilled Cheese Sandwich:

• Crispy and golden brown: The air fryer gives you that perfect crunchy crust without the hassle of watching the stove. No mess, no fuss!
• Quick and easy: This grilled cheese is perfect for busy days when you need something warm, cheesy, and totally satisfying.
• Customizable: Switch up the bread, cheese, or add-ins like bacon or pesto to make it your own!

Air Fryer Grilled Cheese Ingredients:

• Good bread: Pick something sturdy that crisps up nicely, like sourdough, rye, or multigrain. Soft white bread works, too, but it won’t get as crunchy.
• Freshly shredded cheese: I always recommend shredding your own cheese for the best melt. Pre-grated cheese has anti-caking agents that can mess with the texture. Many types of cheese will work for this recipe, including old cheddar, gruyere, Monterey Jack, mozzarella, Swiss, or American cheese!
• Salted butter: Adds rich flavor and helps create that golden, crispy crust. You can swap it for mayo for a tangy twist.

How to make the perfect grilled cheese sandwich in the air fryer:

This Air Fryer Grilled Cheese is so easy to whip up! For the full list of recipe instructions, scroll down to the recipe card.

• Butter one side of each slice of bread. Place one slice in the air fryer basket, butter side down.
• Pile on freshly shredded cheese, then top with the second slice, butter side up. Air fry until golden and crispy, flipping halfway through.

Variations and Substitutions

• Gluten-free: Swap the bread for gluten-free bread!
• Dairy-free: Use oil instead of butter and use dairy-free cheese. 
• Make it spicy: Add a dash of hot sauce or use a spicy cheese to ramp up the heat. You can also spread some Spicy Mayo on the bread before adding the cheese for a spicy kick!
• Add-Ins: Upgrade your grilled cheese with crispy bacon, sliced tomatoes, caramelized onions, mushrooms, sliced ham, or even a smear of pesto for extra flavor.
• Use sliced cheese: You can use sliced cheese to cut down on prep time.

How to store leftover sandwiches:

Let the sandwich cool completely, then wrap it tightly in foil or store it in an airtight container in the fridge for up to two days.

For the crispiest results, reheat in the air fryer at 400ºF for a couple of minutes until warm and crispy again. A skillet also works well. Don’t microwave it, as it makes the bread soggy!

Serving suggestions:

Tomato soup is a classic (Roasted Tomato Soup if you’re feeling fancy!), but I pair this Grilled Cheese Sandwich with any of my soup recipes, including this Easy Crockpot Chili Recipe, The BEST White Chicken Chili recipe or my classic Chicken Noodle Soup.

It also pairs well with a fresh side salad, pickles, potato chips, or even air fryer French fries!

More air fryer recipes:

• Air Fryer Baked Potato — is it a side dish or the main event?
• Air Fryer Hashbrown Patties — for breakfast or a quick snack.
• Air Fryer Hot Dogs — the whole family loves these!
• Air Fryer Mozzarella Sticks — great for a party!

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Air Fryer Grilled Cheese

This Air Fryer Grilled Cheese is the ultimate crispy, gooey comfort food! Buttery bread, perfectly melted cheese, and no watching the stove. Just easy, cheesy goodness!

Course Air fryer

Cuisine American

Diet Vegetarian

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 1 sandwich

Author Ashley Fehr

Ingredients

• 2 slices good bread (sourdough, rye, multigrain, white)
• ½-1 cup freshly shredded cheese (more or less according to the size of your bread)
• 2 tablespoons salted butter

Instructions

• Preheat the air fryer to 400 degrees F.
• Butter one side of each piece of bread. Place one piece, butter side down, in the preheated air fryer. Top with shredded cheese and the remaining piece of bread, butter side up.
• Cook for 3-5 minutes per side, until golden.

Video

Notes

Ingredients and Substitutions:

Bread: choose a bread that is going to get nice and crisp and crunchy in the cooking process. Sourdough works great, as does rye bread or a nice seed bread.

Cheese: choose a nice melting cheese — many will work great as long as you shred it yourself. Pre-shredded cheese is not the ticket here! Old cheddar, gruyere, mozzarella — many will work according to your tastes.

Butter: I’m not mayo’s biggest fan, but you can swap the butter on the bread for mayo and it will achieve a nice golden crust as well — with a bit of a tangy flavor. 

 

The post Air Fryer Grilled Cheese appeared first on The Recipe Rebel.

This Quick and Easy Pizza Dough requires just 5 minutes of prep! Top with your favorite toppings, bake, and you can have homemade pizza in 30 minutes.

Want more bread recipes? Check out this Cheesy Garlic Bread, French Bread Pizza, and Whole Wheat Bread!

Learn how to make the perfect Pizza Dough recipe with a few basic ingredients and simple steps! If you’ve ever made my no-knead artisan bread, then you can make this recipe. 

You’ll need instant yeast, all-purpose flour, sugar, spices, and oil, as well as a large mixing bowl. No need for a stand mixer! 

Just mix all your ingredients in a bowl, and you’ll have the best homemade Pizza Dough to use for your favorite pizza recipes. 

Why you’ll love this easy homemade Pizza Dough recipe:

• Make-ahead friendly: you can whip up this pizza dough recipe and store it in the fridge or freezer until you’re ready to make pizza.
• Simple: you probably have all the basic ingredients you need to make this recipe in your pantry.
• Homemade: this recipe teaches you how to make your own homemade pizza right at home, so you can say goodbye to delivery!

Homemade Pizza Dough Ingredients:

• Flour: I like using all-purpose flour here—it’s simple and does the job perfectly. If you want to boost the fiber, you can add up to 50% whole wheat flour.
• Yeast: instant or quick yeast is my go-to since it works quickly and doesn’t need to be proofed. You can use active dry yeast if that’s all you have, but make sure to activate it first with water that’s at 105-115ºF and let it sit for 5 minutes before adding the rest of the ingredients.
• Salt: enhances the dough’s flavor and balances out the sweetness from the sugar.
• Sugar: this feeds the yeast, helping the dough rise while giving the crust a subtle sweetness.
• Oregano: adds that classic pizza flavor and gives the dough a subtle herby kick!
• Garlic Powder: brings an extra punch of savory flavor to the dough. 
• Water: since the yeast is activated, the water you use doesn’t have to be 110-115ºF, but it should still be lukewarm!
• Oil: helps the dough stretch without tearing and gives the crust a tender, light texture.

How to make Pizza Dough from scratch:

Just a few simple steps is all it takes to make this homemade Pizza Dough recipe! Scroll down to the recipe card for the full list of instructions.

• Stir together some of the flour, yeast, garlic powder, oregano, salt, and sugar.
• Add the wet ingredients, warm water, and oil, and stir until a wet dough forms.

• Add in just enough flour until a soft but not sticky dough forms — your dough is done!
• Either let the pizza dough rise (thick crust pizza) or roll it out immediately and bake (thin crust pizza).

• If you plan on baking right away, roll out the dough into a circle on a lightly floured surface.
• Add your favorite marinara sauce, toppings, and whatever else you like!

Variations

• Whole wheat pizza dough: swap the all-purpose flour for whole wheat flour or part of the all-purpose flour for part whole wheat flour.
• Thin crust pizza: you can make this pizza crust and roll it out immediately, top and bake! This will give you a relatively thin pizza crust.
• Thick crust pizza: Let your dough rise for about an hour until doubled. Roll it out about 1-1.5″ larger in diameter than your pizza pan. Place your circle of dough on your pan. Bring the excess dough around the edges up and double over, pinching it to make a thicker crust around the edge. Keep going around the pan until you have a higher border of dough all around. Bake as directed.
• Herbs: I like to use oregano, but you can use any other type of dried or fresh herbs you like. Finely chopped rosemary or basil or dried Italian seasoning would work perfectly!
• Garlic Powder: if you don’t have garlic powder, you can use fresh minced garlic or even a bit of garlic-infused olive oil in place of the regular oil for an extra garlic kick.

How to store pizza dough:

You have a couple of options when it comes to storing pizza dough:

1. Make the dough as instructed and let it rise on the counter for up to 4 hours before rolling out the dough.
2. Store the dough ball in an airtight container in the fridge for up to 3 days. Let it come to room temperature on the counter before shaping it. 

Can you freeze pizza dough?

You can absolutely freeze pizza dough!

Simply wrap it in plastic wrap and then place it in a large freezer bag for up to 3 months.

Let the frozen dough thaw at room temperature or in the refrigerator (this will take a few hours), then place it in a greased bowl, cover it, and place it in a warm spot to rise.

It may take a little longer to warm thoroughly and to rise, but it is worth the extra time because it will be just as fluffy as it is fresh!

How to freeze parbaked pizza crusts:

I love parbaking some pizza crusts and storing them in the freezer for quick meals!

Parbaking just means they are partially cooked and then frozen. So you can top them and bake until golden and save yourself some work down the line!

Simply roll it out onto a pan and bake about halfway, usually about 5-6 minutes. It should look slightly dry and puffed but won’t be golden.

Can I make a double batch of this recipe?

Yes! If you want to make a lot of pizza or save the dough for later, you can whip up a double or triple batch and store the other ball of dough in the fridge or freezer if you’re not using it right away. 

Our favorite pizza toppings:

• ham and pineapple is always a favorite here!
• Chicken Alfredo Pizza
• Taco Pizza
• Grilled Cheeseburger Pizza
• Tropical Chicken Pizza
• And basically anything with meat and cheese

Looking for some dessert ideas? Try a dessert pizza!

• Frozen Peanut Butter Cup Dessert Pizza
• Nutella Brownie Fruit Pizza
• Frozen Ice Cream Dessert Pizza (Treatzza Pizza!)

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Easy Pizza Dough

This Quick and Easy Pizza Dough requires just 10 minutes of work! Top with your favorite toppings, bake and you can have homemade pizza in 30 minutes! 

Course Main Course

Cuisine American

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Rise time 1 hour hour

Total Time 1 hour hour 25 minutes minutes

Servings 8 servings

Calories 125cal

Author Ashley Fehr

Ingredients

• 1½-2 cups all-purpose flour (about 195g, divided, plus more for rolling)
• 1 package instant or quick yeast (2¼ tsp)
• ¾ teaspoon salt
• 1 teaspoon granulated sugar
• ½ teaspoon dried oregano
• ¼ teaspoon garlic powder
• ⅔ cup warm water
• 2 tablespoons oil
• Sauce, cheese, toppings, as desired

Instructions

• In a medium bowl, stir together 1 cup of the flour, yeast, salt, sugar, oregano, and garlic powder. Add the water and oil and stir until combined. (It will be very sticky.)
• Gradually add and knead in just enough of the remaining flour so that a soft but not sticky dough forms. (It will still be tacky but shouldn’t stick to your hands.)
• Cover the bowl with plastic wrap or a clean kitchen towel. Set the bowl in a warm, draft-free place to rise for 1 hour or until doubled.
• Preheat the oven to 425°F. Spray your favorite pizza pan with nonstick spray.
• Roll out the dough to fit the pan. Place the dough on the pan and gently stretch to reach the edges. For a thicker crust, fold the edge of the pizza dough back on top of itself to form a ½” border.
• Top with sauce, cheese, and toppings as desired.
• Bake for 12 to 15 minutes, until it is cooked to your preferences.
• Broil for 1 to 2 minutes to brown the cheese, if desired.

Video

Notes

*Because we are using instant yeast instead of active dry yeast, the temperature of the water matters less, because it does not need to be proofed. Warm water still works best (never hot), but instant yeast is not fussy.

Nutrition

Calories: 125cal | Carbohydrates: 19g | Protein: 2g | Fat: 3g | Sodium: 220mg | Potassium: 34mg | Calcium: 6mg | Iron: 1.2mg

The post Quick and Easy Pizza Dough appeared first on The Recipe Rebel.

These easy Slow Cooker Chicken Fajitas are made with chicken breasts, peppers, onions, and a homemade fajita seasoning that makes them over-the-top delicious! An easy slow cooker meal for busy days.

Want more Mexican-inspired chicken dishes? Try my Slow Cooker Chicken Tacos, Instant Pot Shredded Chicken Tacos, and Chicken Taquitos!

This Slow Cooker Chicken Fajitas recipe has delicious flavors of traditional fajitas but with a low-effort twist – the crockpot! No more standing around a pan sautéing chicken and veggies.

These Crockpot Chicken Fajitas are a great recipe for busy days or meal prep. All you have to do is dump everything into the crockpot and let it do all the cooking for you! 

Once everything cooks in the crockpot for a few hours, you’re left with a delicious meal that tastes like you put a ton of effort into it.

Serve these fajitas with your favorite toppings, tortillas, rice, or anything else you like!

Why we love these Crockpot Fajitas:

• They’re multi-purpose — got leftovers? Make a chicken taco salad the next day for lunch, fry up some quesadillas, or use it to top a pizza. The options are endless!
• They’re easy — even with the homemade fajita seasoning, they only take a few minutes to get in the crockpot, and you can prep the veggies and the seasoning blend in advance.
• They’re healthy — we’ve got loads of veggies, lean protein, homemade spice blend, and salsa.
• They’re loaded with flavor — we’ll get to that homemade spice blend later.

Ingredients for this Crockpot Chicken Fajitas recipe:

• Homemade spice blend: this blend of chili powder, salt, brown sugar, garlic powder, cumin, and cayenne pepper adds the perfect amount of spice and sweetness to the chicken. 
• Low-sodium chicken broth: helps keep the chicken moist throughout the cooking process!
• Boneless skinless chicken breasts: chicken breasts are perfect for this recipe because they shred easily once cooked and are super lean! You could also use boneless skinless chicken thighs if you prefer. 
• Veggies: I use classic fajita veggies like red bell pepper, green bell pepper, yellow bell pepper, and onion. 

How to make Slow Cooker Chicken Fajitas:

This slow cooker recipe couldn’t be easier to make! Scroll down to the recipe card for the full list of instructions: 

• Add all the seasonings to a small bowl and mix until combined.
• Pour the chicken broth into your crockpot and add your chicken breasts. Season well with the homemade fajita seasoning.

• Add your vegetables and sprinkle with the remaining seasoning.
• Cover and cook until the chicken is done. Shred or slice the chicken.

Variations and Substitutions:

• Use pre-cooked chicken. If you have extra shredded chicken or a rotisserie chicken on hand, drop that right into the crockpot! Keep in mind that the cooking time will be less since the chicken isn’t cooking. I recommend setting the cooking time to 1.5 hours on low or 1 hour on high. 
• Use taco seasoning mix. If you have pre-made taco seasoning on hand, feel free to use that instead of the spice blend!
• Add fresh lime juice. A squeeze of fresh lime juice before cooking will infuse a zesty flair to the fajitas. 
• Corn. Add a can of sweet corn or fire-roasted corn for extra veggies and flavor. 
• Make it spicy. Add a diced jalapeño or a few dashes of hot sauce to the fajitas before cooking for a kick of heat!

How to store:

Store leftovers in an airtight container in the fridge for 3-4 days. Reheat in the microwave or in a large skillet over medium heat until warm. 

Can I freeze these easy Chicken Fajitas?

Absolutely! They will last in an airtight container or freezer bag for up to 3 months! Thaw in the fridge overnight before reheating in the microwave or on the stovetop. 

Keep in mind that the vegetables will be softer after freezing.

Make-ahead option: 

Here are a couple of easy ways to prep this recipe in advance:

• Prep the spice blend and store it in an airtight container. 
• Chop up the veggies up to one day ahead of time and store in an airtight container. 

Serving suggestions:

The nice thing about Chicken Fajitas is that most of the things we like to serve them can be completely prepped ahead of time. Here are some of our favorite things to serve with these Slow Cooker Chicken Fajitas!

• Warm tortillas
• Shredded cheese
• Avocado
• Fresh tomatoes
• Sour cream and my favorite homemade salsa
• Cooked Mexican rice or cauliflower rice
• Black beans, pinto beans, or refried beans

More Slow Cooker Meals you’ll love!

• Crockpot Chicken and Noodles — perfect comfort food!

• Slow Cooker Sweet and Sour Chicken (Crockpot) — if you bought too many peppers 😉
• Slow Cooker BBQ Chicken recipe — another versatile base!
• Crockpot Shredded Chicken (Slow Cooker) — perfect for meal prep.
• Or check out my big list of Crockpot Chicken Recipes!

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Slow Cooker Chicken Fajitas

These easy Slow Cooker Chicken Fajitas are made with chicken breasts, peppers, onions, and a homemade fajita seasoning that makes them over the top delicious! An easy slow cooker dinner idea. 

Course Main Course

Cuisine Mexican

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 3 hours hours

Total Time 3 hours hours 10 minutes minutes

Servings 4 servings

Calories 162cal

Author Ashley Fehr

Ingredients

• 2 teaspoons chili powder
• 1 teaspoon salt
• 1 teaspoon brown sugar
• 1 teaspoon garlic powder
• ½ teaspoon cumin
• ¼ teaspoon cayenne pepper
• ¼ cup low sodium chicken broth
• 3 boneless skinless chicken breasts
• 1 red bell pepper thinly sliced
• 1 green bell pepper thinly sliced
• 1 yellow bell pepper thinly sliced
• 1 onion thinly sliced

US Customary – Metric

Instructions

• In a small bowl, combine chili powder, salt, sugar, garlic, cumin and cayenne.
• In a 2.5-4 quart crockpot, add broth and chicken breasts in a single layer. Sprinkle chicken with half of the seasoning.
• Top with peppers and onion and season with remaining seasoning.
• Put the lid on and cook on low for 3 hours, or on high for 2 hours, until chicken reaches an internal temperature of 165 degrees F.
• Remove the chicken and slice or shred. Serve with tortillas, salsa, rice, sour cream, and cheese as desired.

Video

Notes

*If you prefer firmer vegetables, you can add them after one hour of the cook time has passed. 

Nutrition

Calories: 162cal | Carbohydrates: 14g | Protein: 20g | Fat: 2g | Cholesterol: 54mg | Sodium: 1163mg | Potassium: 758mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1785IU | Vitamin C: 120.8mg | Calcium: 40mg | Iron: 1.3mg

The post Slow Cooker Chicken Fajitas appeared first on The Recipe Rebel.

These Crispy Baked Tacos are filled with a juicy ground beef mixture and melted cheese and baked until golden brown. They’re made with simple ingredients and ready in 40 minutes, perfect for game day or as an easy dinner!

Can’t get enough of tacos? Try these Instant Pot Chicken Tacos (shredded chicken tacos), Taco Casserole, and Cheeseburger Baked Tacos!

Whip out this Crispy baked Tacos recipe for your next taco night! It’s a fun spin on my Classic Weeknight Tacos, where ground beef tacos are baked to crispy perfection in the oven.

As the tacos bake in the oven, the cheese gets all melty, and the outside becomes super crispy, kind of like quesadillas!

Once you pull them out of the oven, you can add your favorite taco toppings and some dipping sauce. 

Why we love these crispy tacos:

• Make-ahead friendly: You can whip up the ground beef mixture beforehand to save time.
• Simple ingredients: This recipe uses 5 ingredients to create the ultimate quick weeknight dinner.
• Crowd-pleaser: The whole family will love this fun take on traditional tacos!

Ingredients for crispy ground beef tacos:

• Lean ground beef: I love using my homemade taco meat for this recipe, but you can make it from scratch as instructed!
• Small onion: use a yellow or white onion.
• Homemade taco seasoning: I always have a huge batch of my homemade taco seasoning on hand but store-bought works too!
• Corn or flour tortillas: use the taco-sized tortillas.
• Shredded cheddar cheese: this gets all melty and gooey as the tacos bake. Feel free to use another type of melty cheese. 
• Oil spray: this helps the outside of the tortillas to crisp up!

How to make Crispy Beef Tacos:

With just a few simple steps, you’ll have a delicious, crowd-pleasing meal ready in no time! For the full list of recipe instructions, scroll down to the recipe card.

• Cook ground beef and onion in a large skillet until browned and the onion is soft.
• Drain excess fat.

• Stir in taco seasoning until the desired flavor is reached.
• Fill each tortilla with cheese and the taco meat mixture, then fold it in half.

• Place the filled tortillas on the prepared sheet pan and spray lightly with oil.
• Bake until golden and crispy, flipping halfway through.

Variations and Substitutions

• If you don’t want to use shredded cheddar cheese, you could use cotija, Oaxaca, a Mexican blend cheese, or Monterey Jack!
• Don’t like ground beef? Use ground chicken or turkey, ground pork, or boneless skinless chicken breasts or thighs. If you’re in a pinch, rotisserie chicken or pre-cooked Shredded Chicken works, too. Just toss it in a skillet with the onion. Then, add your taco seasoning and a splash of chicken broth. You can add a little tomato paste to thicken it up if you like!

How to store leftover ground beef tacos:

Pop the tacos in an airtight container on a paper towel (so they don’t get soggy) in the fridge for 3-4 days. Reheat in the oven or in a skillet to get them nice and crispy again.

Make these crunchy tacos in the air fryer:

You can make this taco recipe in the air fryer! Here’s how to do it:

1. Preheat your air fryer to 400ºF.
2. Fill the tacos as instructed and pop them in the air fryer for 8 minutes, flipping halfway through (you may have to pin them with a toothpick to hold them together).
3. Remove and serve with your favorite toppings!

Keep in mind that you might have to do several batches to get all the tacos cooked!

Serving suggestions:

Add a dollop of this Homemade Salsa Recipe, Corn Salsa, or Spicy Mayo to the top of your tacos for a slight kick. You can also serve these alongside classic Mexican sides like refried beans, black beans, Southwest Potato Salad, brown rice, or anything else you like!

More taco-inspired recipes you’ll love:

• Taco Dip — perfect for a party!
• ​Taco Pizza — a fun mash up the kids love!
• Taco Casserole — another prep-ahead taco meal.
• ​Easy Taco Soup recipe — for the chilly days!

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Crispy Baked Tacos

These Crispy Baked Tacos are filled with a juicy ground beef mixture and melted cheese and baked until golden brown. They're made with just 5 ingredients and ready in 40 minutes, perfect for game day or as an easy dinner!

Course Main Course

Cuisine American, Mexican

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 8 tacos

Calories 249cal

Author Ashley Fehr

Ingredients

• 1 lb lean ground beef
• 1 small onion (finely diced)
• 1-2 tablespoons homemade taco seasoning
• 8-10 small corn or flour tortillas
• 3 cups shredded cheddar cheese
• oil spray

Instructions

• Preheat oven to 425 degrees and line a sheet pan with parchment paper.
• In a large skillet, cook ground beef and onion until onion is softened and ground beef is browned.
• Drain any excess fat.
• Add taco seasoning, one tablespoon at a time, until desired flavor is achieved. Set aside.
• Fill each tortilla with ⅓ cup cheese and 2 tablespoons taco meat (I like to put some cheese on the top and the bottom so it holds the taco together) and fold in half. Place on the prepared sheet pan and spray lightly with oil spray.
• Repeat until all tortillas are used.
• Bake for 8-9 minutes, flipping once half way, until light golden and crispy on the outside.
• If desired, open tacos and add lettuce, salsa, sour cream, fresh tomato, and your favorite toppings.

Video

Notes

*This recipe will make 8-10 tacos, depending on how much fat is cooked out and drained from your meat.

Ingredients and Substitutions:

• Ground beef: you can swap the ground beef for ground pork, chicken or turkey, or boneless, skinless chicken breasts or thighs. If using a leaner meat, you may need to add oil or spray the pan for cooking.
• Onion: since there is onion powder in the seasoning, you can omit the diced onion if you prefer.
• Cheese: feel free to swap the cheddar for your favorite taco cheese (something melty is ideal to hold them together).

Nutrition

Calories: 249cal | Carbohydrates: 17g | Protein: 25g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 44mg | Sodium: 543mg | Potassium: 282mg | Fiber: 1g | Sugar: 2g | Vitamin A: 117IU | Vitamin C: 1mg | Calcium: 228mg | Iron: 3mg

The post Crispy Baked Tacos appeared first on The Recipe Rebel.

Make the juiciest Taco Meat with this easy recipe! It’s made with lean ground beef, onion, spices, and tomato paste and is ready in under 30 minutes. Perfect for throwing on tacos, salads, nachos, or anything else you like!

This recipe is perfect for serving in this Taco Macaroni recipe, Taco Casserole, and this Easy Taco Soup recipe!

The best tacos start with the perfect base, which is my homemade Taco Meat recipe. It’s similar to Instant Pot Taco Meat but made on the stovetop with lean ground beef! 

Ground beef and onion are sautéed on the stovetop to develop flavor, then the spices, tomato paste, and water are added. The result is the best ground beef tacos!

Why we love this flavorful taco meat:

• Make-ahead and freezer-friendly: You can make this recipe ahead of time and serve it the next day or freeze it for last-minute dinners!
• Quick: This recipe takes under 30 minutes to make, so it’s perfect for easy weeknight dinners or your next taco night.
• Versatile: You can use this Taco Meat for any of your favorite Mexican recipes like Dorito Taco Salad or Crispy Baked Tacos!

Easy Taco Meat ingredients:

• Lean ground beef: use whatever kind of lean ground beef you like, such as 90/10, 93/7, or 96/4. You could also use ground pork, chicken, or turkey, or chicken breasts/thighs! 
• Onion: adds onion flavor. A yellow or white onion will work here, too!
• Spices: I use my homemade Taco Seasoning that I always have on hand for recipes just like this, but you can use the spices listed in the recipe if you like!
• Tomato paste: adds rich tomato and umami flavor.
• Water: blends with the tomato paste and seasonings to create a flavorful sauce that coats the beef.

How to make Taco Meat:

This recipe is super easy to make and is perfect for adding to your favorite recipes! Scroll down to the recipe card for the full list of instructions.

• Stir together taco seasoning.
• Cook the ground beef and diced onion until the beef is browned, and the onion is soft.

• Drain any excess fat from the skillet.
• Add the seasoning, tomato paste, and water to the beef mixture. Stir well and adjust the seasoning to taste.

Variations and Substitutions

• If you want more flavor, you can use beef with a higher fat content, but make sure to drain any excess grease. 
• If you don’t have tomato paste, you can omit it or add a couple spoonfuls of tomato sauce for a saucier taco.

How to store leftover taco meat:

Store leftover meat in an airtight container in the fridge for 4 days. Use leftovers on salads, tacos, and nachos – the options are endless!

Can I freeze ground beef Taco Meat?

Yes! Pop it into a freezer-safe container for up to 3 months. Let it thaw in the fridge overnight before reheating in the microwave or on the stovetop.

Ways to ground beef taco meat:

• Taco Pizza: Homemade pizza dough is topped with refried beans, meat, and cheese for a Mexican spin on an Italian classic!
• Taco Lasagna: Taco meat is layered between oven-ready pasta, salsa, and cheese for a fun twist on a classic.
• Taco Bowl: Add some Mexican rice, black beans or pinto beans, your favorite toppings, and this homemade taco beef to a bowl for a filling lunch or dinner!
• Nacho Fries: Sprinkle this homemade Taco Meat onto crinkle-cut fries with melty cheese and toppings for an easy dinner. 
• Stuffed Potatoes: Stuff the taco ground beef inside of cooked russet or sweet potatoes for a filling meal!

More Mexican inspired recipes:

• Taco Casserole — always a favorite!
• ​Taco Dip — so fun for a party!
• ​Air Fryer Quesadilla — a family fave.
• Slow Cooker Chicken Tacos Recipe — the perfect easy dinner!

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Taco Meat recipe

Make the juiciest Taco Meat with this easy recipe! It's made with lean ground beef, onion, spices, and tomato paste and is ready in under 30 minutes. Perfect for slapping on tacos, salads, nachos, or anything else you like!

Course Main Course

Cuisine American, Mexican

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 8 servings

Calories 94cal

Author Ashley Fehr

Ingredients

• 1 lb lean ground beef
• 1 small onion (finely diced)

Taco Seasoning

• 1 tablespoon garlic powder
• 1 tablespoon chili powder
• ½ tablespoon cumin
• ½ tablespoon salt
• ½ tablespoon onion powder
• ½ tablespoon paprika
• 1 teaspoon black pepper
• 1 tablespoon tomato paste
• 1 tablespoon water

Instructions

• Heat a large skillet over medium-high heat.
• Add ground beef and onion and cook until onion is translucent and beef is browned, about 6-8 minutes, stirring often.
• Drain excess fat from the pan or use a paper towel to absorb it.
• In a small bowl, combine seasoning ingredients. Add one tablespoon seasoning to ground beef mixture, along with tomato paste and water. Stir and taste, adding additional seasoning as needed. Store remaining seasoning for another use.
• Use in tacos, taco salad, wraps, or refrigerate or freeze for later.

Video

Notes

Ingredients and Substitutions:

• Ground beef: you can swap the ground beef for ground pork, chicken or turkey, or boneless, skinless chicken breasts or thighs. If using a leaner meat, you may need to add oil or spray the pan for cooking.
• Onion: since there is onion powder in the seasoning, you can omit the diced onion if you prefer. 
• Tomato paste: I like my taco meat a little saucy and tomato-y — you can easily skip the tomato paste and water if you prefer. 
• Additional vegetables: there are so many ways to customize this recipe! I like to add chopped bell peppers and black beans to stretch the recipe even further, but you can also added shredded carrots, zucchini, chopped mushrooms, fresh garlic, and so many other things if you prefer.
• Added spice: for extra kick, add ¼ teaspoon cayenne or some red chili flakes. 

Storage:

Refrigerate up to 4 days in a sealed container.

Freeze up to 3 months in a freezer-safe container. 

Nutrition

Calories: 94cal | Carbohydrates: 3g | Protein: 13g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 35mg | Sodium: 492mg | Potassium: 272mg | Fiber: 1g | Sugar: 1g | Vitamin A: 518IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 2mg

The post Taco Meat Recipe appeared first on The Recipe Rebel.

Easy shredded Italian Beef made in the crockpot, just six ingredients! Tender chuck roast is simmered in a tangy broth for fall-apart goodness, perfect for serving on sandwiches. Includes Instant Pot method and step-by-step video.

Looking for more easy slow cooker recipes? You’ll love Slow Cooker Mongolian Beef, Slow Cooker Beef Barley Soup, and Crockpot Chicken and Dumplings!

As much as I love a classic Slow Cooker Pot Roast or a big bowl of Honey Balsamic Slow Cooker Beef Stew, slow cooker Italian Beef is a fun and flavorful twist on crockpot beef that everyone loves!

This low-effort twist on a Chicago classic involves tender beef infused with savory flavors from the Italian dressing mix and pepperoncini peppers for a tangy, flavorful comfort meal.

The result is fall-apart shredded beef that’s perfect for sandwiches, quesadillas, and more — see my list below of ways to store it for later or use it up!

Why you’ll love this Italian Beef recipe:

• Classic copycat: This recipe gives you that same iconic Chicagoan sandwich flavor without ever leaving your kitchen!
• Feeds a large crowd: This recipe makes up to 12 servings, so it’s perfect for large families or for eating leftovers throughout the week!
• Perfect make-ahead meal: This crockpot Italian Beef is the perfect make-ahead meal because it needs 10-12 hours of cook time to break down and become tender, so get it started early in the morning, and you won’t have to think about making dinner!

Italian Beef ingredients:

• Beef roast (chuck, blade, or round recommended): This cut of beef is loaded with fat and flavor! As it slowly cooks in the crockpot, it becomes super tender and easily shreds with a fork!
• Salt and black pepper: Just a pinch for flavor. 
• Italian dressing mix or garlic herb seasoning: This is the “Italian” part of the recipe! Use your favorite Italian dressing mix or garlic herb seasoning.
• Low-sodium beef broth: This is the cooking liquid for the beef, giving it that beefy flavor and adding moisture to the beef. 
• Pepperoncini peppers with juice: Grab the whole peppers with juice. 
• Sub or hoagie buns: Use your favorite brand or make your own!
• Provolone, havarti, or mozzarella cheese: Use any kind you like. 

How to make Italian Beef in a slow cooker:

This low-effort recipe only has a few basic instructions! Jump down to the recipe card for the full list of instructions!

• Place the roast in the crockpot and season thoroughly.
• Strain some of the pepper brine into a measuring cup.

• Pour beef broth and pepper brine into the crockpot, adding a few peppers if desired.
• Let it cook in the crockpot for several hours until it’s tender. Shred as desired.

How do I store leftover shredded Italian Beef?

You can store leftover Italian Beef in an airtight container in the refrigerator for up to 3-4 days or place it in a freezer bag or freezer-safe container for up to 3 months. Let it thaw overnight in the fridge before reheating in the microwave. 

Need some creative ideas to use up your leftovers? Try these:

• Quesadillas
• Tacos
• Sliders
• Pizza
• Over pasta or Buttered Noodles.
• Nachos
• Shepherd’s Pie
• Beef Pot Pie

Where did Italian Beef originate?

Believe it or not, Italian Beef is not an Italian recipe (spoiler: most Italians probably don’t use a whole lot of Italian dressing mix ).

Italian Beef is a Chicago-style recipe, and there are piles and piles of places to get an amazing authentic Chicago Italian Beef sandwich. Traditional Chicago Italian Beef sandwiches are made with thin slices of beef, but this recipe is more of a shortcut using shredded beef. 

I also I don’t generally load mine up with pickled vegetables like many are down in Chicago, but you definitely could!

What is the best cut of meat for Italian Beef?

Because we are cooking this roast beef low and slow, there are many different cuts of beef that will work just as well.

Typically, most pot roast or shredded beef recipes call for “chuck roast,” which can be difficult to find labeled in Canada.

The chuck roast is from the shoulder of the cow, is leaner, and has a lot of connective tissue. When cooked quickly, it’s not that appetizing, but in the slow cooker? It develops amazing flavor!

In Canada, look for “blade” or “cross rib” roasts, though I have used almost any roast in this recipe — the long cooking time breaks down the meat that would otherwise be tough.

If you don’t have a blade or cross-rib roast, a round roast would be your next best bet!

Can I make this shredded Italian Beef in a pressure cooker?

You can easily make Instant Pot Italian Beef by combining all of the ingredients in the Instant Pot and cooking for 70-90 minutes, depending on the size of your roast.

If you want to cook it more quickly, or you have a very large roast, you may want to break the roast down into 1-1.5 lb chunks just to ensure it is tender when you pop it out!

Serve with buns and cheese as desired.

Serving suggestions:

This shredded Italian Beef makes one amazing sandwich, which is normally how it’s served, with crusty rolls and provolone cheese.

Not into sandwiches?

Try serving with some of my favorites:

• Cream Cheese Mashed Potatoes Recipe
• Instant Pot Mashed Potatoes Recipe
• Garlic Herb Instant Pot Potatoes
• Instant Pot Baked Potatoes Recipe

It’s also wonderful over plain cooked egg noodles or rice!

More comforting slow cooker recipes you’ll love:

• Cheeseburger Soup
• Slow Cooker Hamburger Helper Recipe
• Hamburger Soup Recipe
• Crockpot Lasagna Soup (quick & easy!)

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Italian Beef recipe

Easy shredded Italian Beef made in the crockpot, just six ingredients! Tender chuck roast is simmered in a tangy broth for fall-apart goodness, perfect for serving on sandwiches.

Course Main Course

Cuisine American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 10 hours hours

Total Time 10 hours hours 10 minutes minutes

Servings 12 servings

Calories 433.66cal

Author Ashley Fehr

Ingredients

• 3-4 pound beef roast (chuck or blade recommended)
• 1 package Italian dressing mix or garlic herb seasoning (about 2 tbsp)
• 1 teaspoon salt
• ¼ teaspoon pepper
• 1½ cups low-sodium beef broth
• 1 jar pepperoncini peppers (12oz or 375ml)
• 12 sub or hoagie rolls
• 12 slices provolone, Havarti, or mozzarella cheese

Instructions

• Place the beef into a 4- to 6-quart slow cooker. Season all over with dressing mix or seasoning, salt, and pepper.
• Pour the broth and ½ cup of the brine from the jar of pepperoncini peppers into the bottom of the slow cooker. Add ½ cup sliced pepperoncini peppers on top of the roast. (For less spice, use only the brine and no peppers.)
• Cover the slow cooker and cook on low for 10 to 11 hours, until the beef is fall-apart tender. (To cook it more quickly, cut the beef into 3 to 4 smaller pieces and cook for 8 hours.)
• Shred the beef in the juices and serve on buns with cheese and additional pickled pepperoncini peppers or as desired.

Video

Notes

• Spice level: With ½ cup pepperoncini juice and no peppers, this beef has good flavor but is not spicy. You can up the spice level by adding more juice or adding in the sliced peppers. 
• For serving: Italian beef is commonly served with giardiniera, but we love it just with the pepperoncini and some cheese on a toasted ciabatta bun. 

Nutrition

Calories: 433.66cal | Carbohydrates: 26.97g | Protein: 34.35g | Fat: 20.86g | Saturated Fat: 10.72g | Cholesterol: 97.56mg | Sodium: 896.13mg | Potassium: 495.12mg | Fiber: 0.62g | Sugar: 0.16g | Vitamin A: 261.14IU | Calcium: 230.96mg | Iron: 2.5mg

The post Slow Cooker Italian Beef appeared first on The Recipe Rebel.

These Cheeseburger Baked Tacos are filled with barbecue ground beef and cheddar cheese and topped with all your favorite burger toppings! It’s an easy dinner recipe that’s great for prepping ahead.

Want more weeknight family-friendly dinners? Try my Chicken Quesadilla, Easy Pepperoni Pizza Lasagna Roll Ups, and Hamburger Helper!

Cheeseburger Baked Tacos are a delicious twist on two all-time favorites—cheeseburgers and tacos! They’ve got all the crunchiness of hard taco shells combined with the cheesy beefiness of a homemade burger.

If you’re looking for a meal that’s quick, full of flavor, and a little bit different, these Cheeseburger Baked Tacos are perfect.

It’s an easy dinner recipe that’s both familiar and exciting at the same time!

Why we love this Cheeseburger Taco recipe:

• Make-ahead friendly: You can prep the ground beef mixture ahead of time, making this recipe even quicker!
• Quick and easy: This recipe comes together in about 30 minutes, making it perfect for busy weeknights or a quick dinner fix.
• Kid-friendly: This recipe is a fun twist on regular tacos and a cheesy burger, making it the perfect kid-friendly, comfort food meal!

Cheeseburger Taco ingredients:

• Lean ground beef and onion: These are the heart of the filling, giving it that classic cheeseburger flavor. You can swap ground beef for ground turkey or chicken if you’re looking for a leaner option.
• Barbecue sauce, mustard, and sweet pickle relish: This trio gives the beef that tangy, smoky, and slightly sweet flavor you’d expect from a burger. Feel free to adjust the amount of mustard or relish depending on your taste, or use ketchup instead for a more traditional cheeseburger vibe.
• Hard taco shells: They provide the crunch and structure for the tacos. I love using the Stand’ n’ Stuff shells to keep everything in place, but you can use any type of crunchy tortillas you like. 
• Shredded cheddar cheese: Adds a melty, rich flavor. You could mix in a blend of cheeses like mozzarella or pepper jack for a different flavor kick.
• Burger fixings (Thousand Island dressing, mayo, pickles, bacon): These toppings give the tacos a classic burger feel! Feel free to play around with any toppings you like, such as your favorite burger sauce, pickled red onion, tomato, lettuce, classic ketchup, mustard, etc. 

How to make baked Cheeseburger Tacos:

You’ll love how easy it is to make these burger tacos! For more in-depth recipe instructions, scroll down to the recipe card below. 

• Cook ground beef and diced onion in a large skillet until browned, seasoning with salt and pepper.
• Stir in barbecue sauce, mustard, and relish.

• Line taco shells in a 9×13″ pan.
• Sprinkle half the cheese into the taco shells. Divide the taco meat mixture among the taco shells.

• Top with the remaining cheese.
• Bake until cheese is melted and tacos are heated through.

How to store and reheat leftover tacos:

While you can store leftover tacos, I recommend only preparing the amount you will eat as the moisture in the beef mixture will make the taco shells softer with time.

Store leftover Cheeseburger Tacos in an airtight container in the fridge for up to 2 days.

To reheat, place leftover tacos in an oven-safe baking dish in a 350ºF oven for 10 minutes. 

Can I freeze these tacos?

Absolutely! You can freeze the ground beef mixture for up to 3 months.

I do not recommend freezing the taco shells as they will turn soggy.

Make-ahead option:

Prepare the ground beef mixture with the onions, barbecue sauce, mustard, and relish ahead of time. Store it in the fridge, then assemble the tacos with cheese when you’re ready to bake.

Serving suggestions:

Since these are Cheeseburger Tacos, you can be a rebel and serve them with Air Fryer French Fries or an Easy Potato Salad for a classic pairing! I love adding some Homemade Coleslaw on top for a crunchy, creamy finish. 

More taco recipes you’ll love:

• ​Instant Pot Chicken Tacos (shredded chicken tacos) — a great meal to prep ahead.
• One Pot Taco Pasta Recipe — a hit with the family every time!
• Slow Cooker Chicken Tacos Recipe — great for a busy day.
• Taco Casserole — like a Mexican twist on lasagna!
• Crispy Baked Ground Beef Tacos — a classic!

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Cheeseburger Baked Tacos

These Cheeseburger Baked Tacos are filled with barbecue ground beef and cheddar cheese and topped with all your favorite burger toppings! It's an easy dinner recipe that's great for prepping ahead.

Course Main Course

Cuisine American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 562cal

Author Ashley Fehr

Ingredients

• 1½ lbs lean ground beef
• ½ medium onion diced
• ¾ teaspoon salt
• ¼ teaspoon pepper
• ½ cup barbecue sauce
• 1 tablespoon yellow mustard
• 1 tablespoon sweet relish
• 10 hard taco shells (I recommend Stand 'n' Stuff with the flat bottom)
• 2 cups shredded cheddar cheese
• 1 tomato chopped
• 1 cup shredded lettuce
• Optional: 1000 islands dressing, mayo, pickles or bacon

US Customary – Metric

Instructions

• In a large skillet, cook ground beef and onion until browned. Season with salt and pepper. Stir in barbecue sauce.
• Preheat oven to 350 degrees F.
• Line taco shells up in a 9×13" pan — you will want just enough room so they don't fall over! (My pan was a little smaller this time, so I only got 9 in but this recipe does make 10 tacos)
• Sprinkle half of the cheese in the bottom of the taco shells. Divide beef between shells. Top with remaining cheese and bake for 10 minutes until cheese is melted and tacos are heated through.
• Remove from the oven and top as desired with tomato, lettuce, mayo, pickles or cooked bacon as desired.

Video

Notes

To make ahead, cook ground beef and onion and combine with salt, pepper and barbecue sauce. Store in the fridge until ready to serve, then assemble tacos, bake and serve.

Regular Baked Tacos: you can make this recipe non-cheeseburger style and cook your ground beef with taco seasoning instead. 

Nutrition

Calories: 562cal | Carbohydrates: 41g | Protein: 54g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 1439mg | Potassium: 963mg | Fiber: 4g | Sugar: 16g | Vitamin A: 804IU | Vitamin C: 7mg | Calcium: 312mg | Iron: 5mg

The post Cheeseburger Baked Tacos appeared first on The Recipe Rebel.

These Buffalo Chicken Sliders are made with juicy shredded chicken smothered in spicy buffalo sauce and creamy ranch dressing and topped with melty cheese! Perfect for game day or as an easy dinner, and make-ahead friendly!

Try out these slider recipes for your next game day or party – Pizza Sliders recipe, Ham and Cheese Sliders, and Hawaiian Ham and Pineapple Sliders!

These Buffalo Chicken Sliders are everything you love about Buffalo Chicken Dip wrapped up in buttery slider rolls! 

To make these sliders, I make a buffalo ranch chicken mixture, sprinkle it with mozzarella cheese, and bake! The buttery rolls paired with the spicy chicken mixture and gooey cheese are the perfect combo. 

No matter the occasion, these Buffalo Chicken Sliders are a great choice. They’re super easy to make and are a huge hit for parties, football season, and everything in between!

Why we love this Buffalo Chicken Slider recipe:

• Cheesy Goodness: The layers of melted cheese and buttery, seasoned rolls create a satisfyingly gooey and crispy experience that everyone will love!
• Quick and Easy: These sliders come together in just about 30 minutes, making them perfect for busy days or last-minute gatherings!
• Bold Flavor: With a mix of tangy buffalo sauce and creamy ranch dressing, each bite is packed with a delicious kick that’s hard to resist.

Buffalo Chicken Slider ingredients:

• Chicken: You’ll need 2 cups of shredded chicken for this recipe. You can use leftover rotisserie chicken or prepare this shredded chicken recipe (or make slow cooker shredded chicken!).
• Buffalo sauce and ranch dressing: These two ingredients bring a perfect balance of tangy heat and creamy coolness. Use your favorite hot sauce and ranch dressing or blue cheese dressing for a more tangy flavor! If you prefer a little extra heat, add some extra buffalo sauce to the chicken mixture. 
• Honey: Just a touch of honey adds a hint of sweetness to balance the heat from the buffalo sauce. If you’re not a fan of honey, you can use maple syrup or simply leave it out.
• Garlic powder and onion powder: These seasonings enhance the overall flavor of the chicken mixture. 
• Dinner rolls or Hawaiian rolls: Sticking with rolls that are stuck together, like King’s Hawaiian Rolls, makes assembly easier. Use any type of slider buns you like!
• Shredded cheese: This adds a gooey, melty layer that binds everything together and complements the buffalo chicken. I used mozzarella cheese, but cheddar cheese or your favorite cheese blend will work, too! 
• Melted butter and ranch seasoning: Brushing the tops of the rolls with a buttery ranch seasoning mix gives them a golden, flavorful crust. You can swap out the ranch seasoning for garlic powder or Parmesan cheese for a different flavor.

How to make this Buffalo Chicken Sliders recipe:

The following steps are a basic overview of making this recipe. For the full recipe instructions, scroll down to the recipe card!

• Mix shredded chicken with buffalo sauce, ranch dressing, honey, garlic powder, and onion powder.
• Slice dinner rolls in half (keeping them connected), and place the bottom halves in the baking dish.

• Layer with half of the cheese, then the buffalo chicken mixture.
• Top with the remaining cheese.

How to store and reheat leftover sliders:

Store any leftovers in an airtight container for up to 2 days. 

Reheat in the oven at 325ºF for 10-15 minutes or until warm! If you’re short on time, pop them in the microwave in 30-second intervals, although the rolls won’t be as crisp on the outside.

You can also reheat in the air fryer at 325ºF for 2-3 minutes until heated through.

Can I prepare Buffalo Chicken Sliders ahead of time?

Yes! You can prep the chicken mixture up to 3 days ahead of time and store it in the fridge.

I recommend waiting to assemble the sliders right before baking so nothing gets soggy. When ready to serve, bake the sliders as instructed!

Serving suggestions:

Lay out some celery sticks and blue cheese dressing for a complete meal!

If you’re having people over for a party, make it a meal of small bites and add in some Homemade Rotel Dip and chips, Garlic Parmesan Chicken Wings and these Jalapeno Poppers!

More bite-sized appetizers you’ll love:

• Pigs in a Blanket — we love these as much for school lunches as we do for dinner.
• Cheese Ball recipe — great for prepping ahead!
• Pizza Toast — make it a meal or an appetizer.
• Chicken Taquitos — for taco night or game day!
• Also try this Crockpot Buffalo Chicken Dip if you like this recipe.

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Buffalo Chicken Sliders

These Buffalo Chicken Sliders are made with juicy shredded chicken smothered in spicy buffalo sauce and creamy ranch dressing and topped with melty cheese! Perfect for game day or as an easy dinner, and make-ahead friendly!

Course Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 12 sliders

Calories 267cal

Author Ashley Fehr

Ingredients

• 2 cups cooked, shredded chicken
• ⅓ cup buffalo sauce
• ⅓ cup ranch dressing
• 1 tablespoon honey
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• salt and pepper to taste
• 12 dinner rolls or Hawaiian rolls (ideally the kind that are stuck together as shown)
• 3 cups shredded cheese (I use mozzarella)
• 1 tablespoon melted butter
• 1 teaspoon ranch seasoning mix

Instructions

• In a medium bowl, combine shredded chicken, buffalo sauce, ranch dressing, honey, garlic powder and onion powder. Taste and adjust honey, or add salt and pepper as needed.
• Preheat oven to 375 degrees F and lightly grease a 9×13" baking dish.
• Slice the dinner rolls in half to separate the tops from the bottoms (keeping them together). Place the bottom buns in the prepared pan.
• Sprinkle with half of the cheese, then top with the Buffalo chicken. Add the remaining cheese and the top buns.
• Stir together melted butter and ranch seasoning and brush over the tops of the buns.
• Bake for 12-15 minutes, until golden brown. Allow to cool slightly before serving.

Video

Notes

Ingredients and Substitutions:

Chicken: I love meal prepping a big batch of Instant Pot Shredded Chicken or Crockpot Shredded Chicken for easy meals! If you already have chicken ready to go, this recipe comes together super quickly. 

Buffalo sauce and ranch: you can adjust these as needed to suit your tastes. I find with equal parts buffalo sauce and ranch there is still a good amount of kick. I wouldn’t add more than 2/3 cup sauce for 2 chicken breasts.

Add some slaw: homemade coleslaw is great on these! I recommend adding after baking for a cool, creamy, crunchy addition.

 

Nutrition

Calories: 267cal | Carbohydrates: 23g | Protein: 14g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 38mg | Sodium: 771mg | Potassium: 150mg | Fiber: 2g | Sugar: 3g | Vitamin A: 227IU | Vitamin C: 0.2mg | Calcium: 221mg | Iron: 2mg

The post Buffalo Chicken Sliders appeared first on The Recipe Rebel.