Tag: green bell pepper

Taco Bake
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If you’re looking for an easy weeknight dinner everyone will love, I’ve got you covered!

This taco bake casserole has layers of seasoned beef, refried beans, and gooey cheese packed with bold Tex-Mex flavors.

Best of all, this dish uses ingredients you likely have on hand already!
You can prep up to a day ahead and bake when ready!

It’s easy to make and a great way to feed a crowd.

Family-friendly with flavor in every bite.

It’s budget-friendly; add extra veggies or tortilla chips to stretch it further.
What You’ll Need for This Taco Bake Recipe
- Beef: Use lean ground beef, chicken, or turkey in this recipe.
- Vegetables: I use a combination of my fave southwest inspired veggies like corn and bell peppers. Any finely chopped vegetable can be added.
- Refried Beans: Canned refried beans add great texture, and they also add fiber and satisfy hungry bellies longer. Adding a little sour cream adds tang and creaminess.
- Salsa: Salsa makes this dish saucy and adds flavor. Use hot, medium, or mild, based on your preference.
- Cheese: A Mexican cheese blend includes cheddar, Monterey jack, asadero, and quesadilla cheeses. Mix and match any cheeses you like including cotija, pepper jack, or Colby.
- Chips: Use any brand of plain tortilla chips or even Fritos corn chips. Don’t worry if some are broken, they’ll be perfect in every bite! In a pinch, broken taco or tostada shells can be used instead.
How to Make a Taco Bake

This taco bake casserole has minimal prep with maximum flavor!
1. Cook beef. Mix in seasonings and veggies (recipe below).
2. Combine refried beans and sour cream.
3. Layer chips, meat, beans, and cheese, with a final topping of cheese.
4. Oven bake until bubbling hot.
Add desired toppings.
Veggies: shredded lettuce, diced tomatoes, jalapenos

Sauces: sour cream, salsa, guacamole, salsa verde

Other: shredded cheddar cheese, sliced black olives, cilantro
Storing Taco Bake
- Keep leftover taco bake covered in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop and serve with fresh tortilla chips and cheese.
- Freeze portions in zippered bags for up to 3 months and thaw overnight in the fridge. Reheat as noted above, adding fresh chips and cheese.
More Tasty Casseroles to Try

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Taco Bake

Layers of spicy ground beef, tortilla chips, refried beans, and cheese are baked together for hearty flavor in every bite!

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

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Preheat the oven to 375°F. Grease a deep 9×13-inch baking dish.

Heat a large skillet over medium-high heat. Add the beef and onion, cooking while breaking up with a spoon until no pink remains. Drain any fat.

Add the bell pepper, corn, ½ cup water, and taco seasoning. Stir and let simmer until the water mostly has evaporated, about 4 minutes. Stir in the salsa and remove from the heat.

In a medium bowl, combine refried beans and sour cream.

Place half of the tortilla chips in the bottom of the dish. Spoon half of the beans in tablespoons over the tortilla chips. Top with half of the meat mixture and 1 cup of cheese. Repeat the layers with the remaining tortilla chips, bean mixture, meat mixture, and the remaining 2 cups of cheese.

Bake the casserole uncovered for 20 to 25 minutes or until bubbly and browned.

Add toppings and serve.

Add any toppings as desired. We love lettuce, tomatoes, green onion, and additional sour cream.
Refrigerate up to 4 days.
Freeze for up to three months. Thaw in the refrigerator before reheating in the microwave or oven.

Calories: 623 | Carbohydrates: 51g | Protein: 27g | Fat: 35g | Saturated Fat: 14g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 89mg | Sodium: 1439mg | Potassium: 547mg | Fiber: 8g | Sugar: 6g | Vitamin A: 1116IU | Vitamin C: 18mg | Calcium: 385mg | Iron: 3mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Beef, Casserole, Dinner, Entree, Lunch, Main Course

Cuisine American, Mexican

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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October 1, 2024
Stewed Tomatoes
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Stewed tomatoes are a great way to use up summer’s tomato bounty.

Fresh from the garden or farmer’s market, ripe tomatoes are simmered with celery, onions, green peppers, and a handful of aromatic herbs.
This recipe makes a thick and savory sauce with fresh tomatoes.

It can be used to replace canned stewed tomatoes.

You’ll need only a handful of ingredients, and it’s easy to double and freeze for the fall and winter months.
Ingredients for Stewed Tomatoes

Tomatoes: While any tomatoes can be stewed, we prefer Roma and Plum tomatoes because they have fewer seeds and more flesh.

Veggies: Celery, bell pepper, and onion add sweetness to balance the acidic flavor of the tomatoes. They are optional but preferred.

Variations

Garlic and basil, oregano, rosemary, thyme, and even a little cayenne peppers will all add depth of flavor to stewed tomatoes. As the tomato mixture simmers the flavors will meld together.

How to Make Stewed Tomatoes
1. Peel the tomatoes (recipe below) and cut into chunks.
2. Saute celery, bell pepper, and onion in oil until tender. Add diced tomatoes and the remaining ingredients.
3. Cover and simmer stewed tomatoes on low until tender. Season as desired.
Ways to Use Stewed Tomatoes

Turn ordinary pasta dishes, meat sauce, and casseroles into flavorful masterpieces. Make a rich and savory meat sauce using ground beef and serve over pasta, or make marinara for cheesy chicken parmesan, or use stewed tomatoes as a tomato sauce base for a hearty chili or soup.

Storing Stewed Tomatoes

Store stewed tomatoes in an airtight container in the refrigerator for up to 4 days and freeze portions in zippered bags for up to two months. Reheat from fresh or frozen on low heat on the stovetop.

More Tomato Recipes

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Stewed Tomatoes

Homemade stewed tomatoes make for a rich and savory sauce.

Prep Time 15 minutes

Cook Time 58 minutes

Total Time 1 hour 13 minutes

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Prepare a large bowl of ice water. Bring a medium saucepan of water to a boil. Cut a small ‘X’ in the bottom of the tomatoes and drop them into the boiling water, let cook 30 seconds. With a slotted spoon, transfer the tomatoes to the ice water to cool.

Once cool, peel the skins off the tomatoes and discard. Core the tomatoes and cut into chunks.

In a medium saucepan, heat the olive oil over medium heat. Add the celery, bell pepper, onion, and garlic. Cook for 3 minutes or until the onion is tender. Add the tomatoes, basil, salt, and sugar.

Cover and reduce the heat to low. Let the tomatoes stew until tender, stirring occasionally, about 35 minutes.

Taste and season with additional salt if desired.

Tomatoes can vary in acidity. Add more or less sugar as needed.
Leftovers will keep in the refrigerator for 4 days, and in the freezer for 2 months.

Calories: 61 | Carbohydrates: 7g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Sodium: 160mg | Potassium: 330mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1025IU | Vitamin C: 24mg | Calcium: 21mg | Iron: 0.5mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Sauce

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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August 5, 2024
Instant Pot Chili
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Instant Pot Chili is the perfect hearty, people-pleasing meal!

A beefy tomato base is filled with beans, bell peppers, and seasonings for an easy family favorite.

Serve it alongside cornbread or 30-minute dinner rolls for the perfect meal!

Ingredient Notes
- Beans – Replace kidney beans with other varieties, such as pinto beans or black beans.
- Beef – Replace lean beef with ground turkey if desired.
- Tomatoes – I find that whole tomatoes are slightly thicker than other varieties of canned tomatoes. Diced tomatoes can be used if it’s what you have on hand.
How to Make Instant Pot Chili

Instant Pot chili is ready in about an hour – start to finish.
1. Brown Beef: Use the Instant Pot sautÃ© function and brown the ground beef according to the recipe below.
2. Deglaze Instant Pot: Add beer and beef broth and scrape up any brown bits in the bottom of the pan.
  This is important to avoid getting a “burn” message on the Instant Pot.
3. Add Sauce Ingredients: Layer each ingredient in order, to prevent them from burning and then set it and forget it.
Depending on the model you have, use the chili setting for 20 minutes and let the Instant Pot naturally release when the cycle is done. (You can release it sooner if you’re in a hurry, the natural release allows the flavors to blend).

How to Thicken Instant Pot Chili

This easy Instant Pot chili has some broth which allows it to cook without burning. With a stovetop chili recipe, much of the liquid evaporates while simmering, however, when pressure cooking, the liquid is contained and may need thickening.
- Thicken with Cornstarch (2 minutes):Â Make a slurry by combining equal parts water and cornstarch. When the cook cycle is done, and the pressure has been released, turn the IP on to saute and bring to a boil. Stir in the slurry a little bit at a time to reach the desired consistency.
- Thicken by Simmering (20 minutes):Â If time allows, I prefer this method. Simmer the Instant Pot chili uncovered using the sautee function until thickened, about 20 minutes.
Serving Suggestions

Set out toppings including cheese, sour cream, jalapenos, cheese, cilantro, green onions, and avocado. We also love to add tortilla chips or corn chips for serving.

Storing Leftover Chili

Keep Instant Pot chili in the fridge for up to 3 days and reheat on the stovetop or in the microwave. Freeze for up to 4 months. Simply freeze in individual portions in freezer bags. Defrost in the refrigerator overnight and reheat on the stovetop.

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5 from 19 votesâ Click stars to rate now!
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Instant Pot Chili

This no-fuss Instant Pot chili recipe makes the perfect family dinner for busy weeknights!

Prep Time 10 minutes

Cook Time 1 hour 20 minutes

Total Time 1 hour 30 minutes

In a medium bowl, add ground beef, onions, garlic and 1 tablespoon of the chili powder. Mix until the spices are well distributed.

Turn the instant pot to SAUTE and cook half of the beef mixture until browned. Transfer to a bowl and repeat with remaining beef. Drain any fat.

Add the beef broth and beer to the Instant Pot and use a spatula to scrape up any bits stuck to the bottom of the Instant Pot making (this will help avoid a burn notice when cooking).

Spread cooked beef to form an even layer on the bottom. In order, layer bell peppers, kidney beans, tomato paste, cumin, the remaining chili powder and finally gently place tomatoes on top. Pour any juice from the tomatoes over top.

Seal the lid and valve of the Instant Pot and use the CHILI function (or set to high pressure for 25 minutes). Once completed, allow to naturally release for 20 minutes. Open the valve to release any remaining pressure.

Stir the chili which will likely need thickening.

To Thicken the Chili:

Remove lid, set to SAUTE and allow to simmer 20 minutes or so until thickened

OR, create a slurry by combining 2 tablespoons cornstarch and 2 tablespoons water. Turn Instant Pot on to SAUTE. Once chili begins bubbling, add the slurry a little bit at a time while mixing until chili reaches desired consistency. Allow to boil 1 minute.

To avoid a burn notice be sure to scrape any brown bits from the bottom of the pot and add the ingredients layered in order.
For a little bit of heat, add a finely diced jalapeÃ±o with the diced bell pepper.Â

Calories: 389 | Carbohydrates: 42g | Protein: 39g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 70mg | Sodium: 383mg | Potassium: 1400mg | Fiber: 13g | Sugar: 5g | Vitamin A: 1064IU | Vitamin C: 31mg | Calcium: 110mg | Iron: 9mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Beef, Entree, Main Course

Cuisine American

Â© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Instant Pot Favorites
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Holly Nilsson

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February 26, 2024
Hoppin' John
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Bring luck to the new year with a Hoppin John recipe.

This tried-and-true recipe will make anyone look forward to the New Year! Beans, rice, ham, tomatoes, and more are simmered in deep rich broth.

This hearty meal is bound to make the New Year celebration just right, and with the beans prepped overnight, this recipe can be made in 3 simple steps!

What is Hoppin John?

Hoppin John is a southern dish served for the New Year and is thought to bring good luck and prosperity. This recipe is said to have first appeared in 1847 in Sarah Rutledge’s “The Carolina Housewife.” However, there is some debate as to how the name came about.

Regardless of the name origin, it’s the perfect dish to enjoy on New Year’s Day with black-eyed peas, pork (such as bacon, hog jowl, ham hocks, or a ham bone), some seasoning, and rice.

Ingredients for Hoppin’ John

Beans – This recipe calls for dried black-eyed peas. If you’re short on time, use canned beans that are rinsed and drained.

Ham – I make this recipe with a leftover ham bone (often from our Christmas ham) or ham hock as the bone adds lots of flavor to the broth. If the hock or bone is not available, a dash of liquid smoke or even smoked paprika can flavor the broth and then add some diced ham near the end of the cooking time. Smoked turkey can be used in place of pork.

Rice – Use long grain rice which is cooked in the ham broth for extra flavor. Other varieties of rice can be used and cooked according to package directions; use the ham broth in place of water for more flavor.

Broth – Chicken stock, broth, or low-sodium chicken broth can be used in this recipe. Bell peppers and celery stalks add flavor along with herbs. You can add a tablespoon of cajun seasoning for an extra kick if you’d like.

Variations – Add a bit of extra broth to this recipe and use it to cook the rice at the end. The broth is flavored with the ham bone making the rice extra delicious! If you’re not going to cook the rice in the ham broth, reduce the cooking liquid by 2 cups in this recipe.

How to Make Hoppin’ John
1. Saute veggies and seasonings until onions are translucent and fragrant.
2. Add remaining ingredients, and simmer until beans are tender (per recipe below).
3. Serve this black beans mixture over seasoned rice.
Make Ahead and Leftovers
- Treat Hoppin’ John just like any soup or stew-like entrée. Keep leftovers stored tightly covered in the refrigerator and simply pop into the microwave to reheat.
- To freeze, just scoop it into quart-sized freezer bags after it is cooled to room temperature, and don’t forget to label it with the date!
What to Serve With Hoppin’ John

Did your family enjoy this Hoppin John Recipe? If so, leave a comment and rating below!
5 from 14 votes↑ Click stars to rate now!
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Hoppin’ John

Hoppin John is a Southern-style dish made with ham chunks or hocks to bring out the rich flavor of the black-eyed peas and veggies! Serve with collard greens.

Prep Time 20 minutes

Cook Time 1 hour 45 minutes

12 hours

Total Time 14 hours 5 minutes

Place the black-eyed peas in a large pot or bowl. Fill with cold water 1-inch above the peas and let soak at room temperataure overnight (see note). Drain well in the morning.

In a large Dutch oven or soup pot, melt the butter over medium heat. Add the onion, bell pepper, celery, garlic, and seasonings and cook until the onion is translucent, about 5 minutes.

Add the broth, bay leaf, ham hock/ham bone, and drained black-eyed peas. Bring to a boil, reduce the heat to low, and simmer for 45 to 60 minutes or until peas are tender (see note on cook time).

Once the peas are tender, transfer the ham hock/bone to a plate.

Ladle 2 cups of the broth into a medium saucepan. Add the rice, cover, and simmer for 15 minutes. Turn the heat off and let rest covered for 5 minutes.

While the rice is cooking, add tomatoes with their juices and meat from the ham bone to the black-eyed peas. Simmer uncovered.

Remove and discard the bay leaf. Season the black-eyed peas with salt and black pepper to taste.

To serve, spoon the rice into bowls and top with the ham and peas.

Broth I add 8 cups broth/water so I have enough to cook the rice in. If you are not using the cooking liquid to cook your rice, reduce the broth to 6 cups.
Ham If you do not have a ham bone or ham hock, cubed ham can be added after the first 30 minutes of cooking.
Quick Soak Beans To quickly soak black-eyed peas, place them in a large saucepan. Add enough water to cover 2-inches above the peas. Bring to a boil over medium-high heat for 2 minutes. Remove from heat, cover, and let rest 60 minutes.
Cook Time Allow for extra time, black-eyed peas can sometimes take even longer if they are dried (up to 90 minutes). If your dish is ready ahead of time, simply turn off the heat and keep it covered until serving time.
If using a ham hock in place of a ham bone, I like to allow the hock to simmer for about 60 minutes before adding the peas to make it extra tender.

Calories: 365 | Carbohydrates: 57g | Protein: 20g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 24mg | Sodium: 1307mg | Potassium: 1016mg | Fiber: 6g | Sugar: 6g | Vitamin A: 206IU | Vitamin C: 46mg | Calcium: 106mg | Iron: 6mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Ham, Main Course, Soup

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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December 30, 2023