Tag: mexican cheese blend

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
Sheet Pan Quesadillas
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Sheet pan quesadillas are as much fun to eat as they are to make.

This sheet pan quesadilla recipe is loaded with chicken, beans, veggies, and loads of melty Mexican blend cheese!
Save time—you can make enough to feed a crowd all at once!

Perfect for busy weeknights, sheet pan quesadillas are really easy to make.

Serve a little or a lot, you can cut the squares as small or large as you’d like.

They’re versatile; swap the add-ins or use leftover taco meat to make it quick and easy.
Ingredients for Sheet Pan Quesadillas

Tortillas: Use large flour tortillas to make tortillas easy.

Chicken: Shredded rotisserie chicken is a time saver and perfect for quesadillas, but any leftover chicken will work.

Cheese: This recipe is all about the cheesy ‘glue’ that holds it together. Preshredded cheese, such as a Mexican cheese blend, works just fine in this recipe (and is another time saver).

Seasonings: I keep it quick with few tablespoons of taco seasoning—use a packet or homemade.

Filling: Add your favorite TexMex-inspired ingredients; I love black beans and corn. Other favorites include bell peppers, black olives, and red onions.

Variations and Add-Ins
- Use leftover homemade chili as a filler and serve with tasty dips like guacamole or pico de gallo and sour cream.
- Leftover taco meat, ground beef, turkey, or steak are also great choices.
- Swap up the cheese and try a blend of cheddar cheese, mozzarella, pepper Jack, or Monterey jack.
- Switch out the black beans for refried beans and omit the corn for diced tomatoes if desired.
How to Make Sheet Pan Quesadillas

Sheet pan quesadillas are quick and easy to make.
1. Season and simmer chicken over medium heat until water evaporates (recipe below).
2. Spread the filling and cheese over the top of the tortillas.
3. Top with remaining tortilla and fold the bottoms up to seal.
4. Cover the quesadilla with a second baking sheet and bake until the edges crisp.
5. Remove the top baking sheet and bake for another 5 minutes or until the top and edges are brown and crispy.
Serving and Toppings

All the quesadilla to cool a few minutes before cutting.
- Garnish with cilantro and sliced jalapenos.
- Serve with salsa and sour cream for dipping.
Storing Leftovers

Keep leftover sheet pan quesadillas in a covered container in the refrigerator for up to 4 days, separated by sheets of parchment paper. They can also be stored in a freezer bag for up to 4 months.

You can reheat leftover quesadilla in the air fryer or in a large skillet over low heat. They can also be reheated in the microwave but may not be as crisp.

Tasty Mexican Inspired Recipes

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Sheet Pan Quesadillas

This easy recipe for sheet pan quesadillas is full of cheesy and spicy flavor.

Prep Time 15 minutes

Cook Time 21 minutes

Resting Time 5 minutes

Total Time 41 minutes

Cook ModePrevent your screen from going dark

Preheat the oven to 425°F.

In a medium skillet add the chicken, taco seasoning, and water. Simmer over medium-high heat until the water evaporates.

Brush one side of each tortilla with oil. Place 6 tortillas, oil side down, on a 18 x 13-inch baking sheet, half hanging off. Place one more tortilla in the center to close the gap.

Spread the chicken mixture over the tortillas. Sprinkle the black beans, corn, green onions, and cheese over top.

Place the remaining tortilla in the center and fold the bottom tortillas up to seal.

Place a second baking sheet on top and bake for 18 minutes until edges start to crisp.

Remove the top baking sheet and bake for an additional 3 to 5 minutes or until golden brown and crisp.

Rest for 5 minutes before cutting.

Store leftover sheet pan quesadillas in a single layer in an airtight container in the refrigerator for up to 3 days.
If adding other raw vegetables such as onions or bell peppers, I like to cook them first in a skillet or the microwave to soften.
Reheat them in the air fryer or in a dry skillet.

Calories: 488 | Carbohydrates: 34g | Protein: 39g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 87mg | Sodium: 720mg | Potassium: 507mg | Fiber: 6g | Sugar: 2g | Vitamin A: 403IU | Vitamin C: 2mg | Calcium: 714mg | Iron: 3mg

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

Course Appetizer, Chicken, Entree, Lunch, Main Course, Snack

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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August 18, 2024
Taco Spaghetti
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Why choose between tacos and spaghetti when you can have both!

Zesty taco meat and peppers are cooked with spaghetti in a zesty sauce in just one pot!

Serve casserole-style with sides of sliced black olives, extra shredded cheese, sliced green onions, green chiles, and some sour cream or salsa!

An Easy One Pot Meal
- This easy casserole style recipe needs just one pot – less mess and less effort.
- It’s versatile – perfect for adding extra veggies, mix-ins, and toppings.
Ingredients for Taco Spaghetti
- Meat – I use lean ground beef (80/20) in this recipe but ground turkey can be used in place.
- Pasta – This recipe uses spaghetti noodles – if you change the pasta, you may need to add a little more or less broth.
- Sauce – Choose your favorite flavor of salsa (hot or mild) or use a can of Rotel tomatoes. Chicken broth (or beef broth) adds flavor and salt while the starch from the spaghetti thickens the sauce.
- Variations – Besides bell peppers, this recipe is perfect for sneaking in healthy veggies like shredded zucchini or carrots, corn, chopped kale, or chopped mushrooms.
How to Make Taco Spaghetti

This one-pot dish goes from the stovetop to the table in minutes!
1. Cook ground beef and onion. Drain any fat.
2. Add bell pepper, broth, milk, and salsa.
3. Bring sauce to a boil and add spaghetti. Cover and cook (per recipe below).
4. Stir in cheese. Season if desired and serve.
A packet of taco seasoning makes this quick and easy, but if time allows, you can make your own homemade taco seasoning.

Topping Inspiration
- Creamy: guacamole, sour cream, extra shredded cheddar cheese
- Flavor Boosters: sliced black olives, sliced green onion
- Spicy: salsa, hot sauce, salsa verde, sliced jalapenos
- Fresh: fresh tomatoes, fresh cilantro
Leftovers

Keep leftover taco spaghetti in an airtight container in the refrigerator for up to 4 days and reheat on the stovetop or in the microwave with a little milk, if needed.

More Perfect Pasta Recipes

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Taco Spaghetti

This taco spaghetti recipe is easy to make and cooks up in just one pot!

Prep Time 20 minutes

Cook Time 25 minutes

Rest Time 5 minutes

Total Time 50 minutes

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In a 12-inch skillet, cook the ground beef and onion over medium-high heat until no pink remains while breaking up with a spoon. Drain any fat. Add the taco seasoning and cook for 1 minute more.

Add the broth, milk, salsa, and bell pepper.

Bring to a boil, add the spaghetti and cover. Reduce the heat to medium low and let simmer covered, stirring occasionally, for 12-15 minutes or until the spaghetti is tender.

Remove from the heat and let rest uncovered for 5 minutes.

Add the cheese and stir until melted. Taste and season with additional salt and pepper or salsa if desired.

Remove from the heat before adding cheese.

The sauce will thicken as it rests.

Salsa can be replaced with 1 can of original Rotel tomatoes, drained.

Leftovers will keep in the refrigerator for 4 days.

Calories: 343 | Carbohydrates: 37g | Protein: 29g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 62mg | Sodium: 875mg | Potassium: 617mg | Fiber: 3g | Sugar: 6g | Vitamin A: 486IU | Vitamin C: 18mg | Calcium: 301mg | Iron: 3mg

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

Course Beef, Main Course, Pasta

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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April 12, 2024
Pulled Pork Nachos
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Pulled pork nachos are a hard-to-resist snack or game-day appetizer.

Move over, plain nachos – pulled pork nachos are loaded with tender BBQ pulled pork, onions, and jalapenos smothered in melty cheese over a pile of tortilla chips.

Easy Pulled Pork Nachos
- Piled high with tasty toppings, pulled pork nachos are a tasty twist on our fave nachos recipe!
- Offer paper boats or cups for portable noshing!
- With ready-made ingredients (even the pork) you can prepare these nachos in minutes and even faster using the Air Fryer!
- Double up the recipe and serve from a large platter with bowls of tasty toppings so everyone can create their own nacho platter!
Ingredients for Pulled Pork Nachos

PORK: Use a ready-made pulled pork or you can DIY and use leftover pulled pork from pulled pork sandwiches. Swap the pork shoulder for chicken and use slow cooker bbq chicken!

SAUCE: Choose any BBQ sauce for pulled pork nachos; sweet, spicy, smoky – anything goes! This homemade BBQ sauce recipe lets you make it as mild or zesty as you like!

CHIPS: Look for sturdy tortilla chips, not the kind you get at Mexican restaurants meant for salsa. Try your hand at making your own tortilla chips using flour or corn tortillas.

CHEESE: Use pre-shredded cheese for these nachos. Cheddar cheese, pepper jack, or a Mexican blend are our favorite choices.

TOPPINGS & VARIATIONS: Variations for nacho toppings are endless! On pulled pork nachos, we love red onions, jalapeños, and fresh cilantro with a squeeze of lime juice.
- Before cooking: Add black beans, black olives, and fresh jalapeno.
- For Serving: Top the nachos with diced tomatoes, chopped avocado, sliced green onion, sour cream, and a big scoop of pico de Gallo or guacamole.
How to Make Pulled Pork Nachos
1. Toss pulled pork with ¼ cup of the sauce and set aside.
2. Spread tortilla chips on the bottom of a baking sheet and layer the ingredients (according to the recipe below).
3. Bake until cheese is melted and bubbly.
4. Sprinkle with toppings and serve with sour cream and guacamole.
In the Air Fryer:

Turn these sheet pan nachos into an easy air fryer favorite!
1. Preheat air fryer to 320°F.
2. Layer all the ingredients in the air fryer as directed in Step 3.
3. Air fry nachos until the cheese is melted and the pulled pork is heated through.
4. Remove from the basket and add your favorite toppings!
Tips
- Assemble nachos by overlapping the chips to avoid gaps! This keeps the melted cheese on the pulled pork and the chips underneath.
- Pulled pork nachos are best served fresh from the oven or air fryer!
- Keep leftover pulled pork nachos separate from the chips in a covered container in the refrigerator for up to 4 days. They won’t be crispy when reheated but they do still taste good.
- Reheat by adding fresh chips and placing them under the broiler or in the air fryer.
More Nacho Recipes

What’s your favorite topping for nachos? Leave us a rating and a comment below!
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Pulled Pork Nachos

Let the party begin with these delicious pulled pork nachos.

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Preheat the oven to 375°F.

Toss the pulled pork with ¼ cup barbecue sauce and set aside.

Meanwhile, spread the tortilla chips onto a large rimmed baking sheet. Top with half of the cheese, the pulled pork mixture, half of the onions, and the remaining cheese. Drizzle the remaining barbecue sauce over top and add jalapeno slices and the remaining onions.

Bake for 8 to 10 minutes or until cheese is melted and bubbly.

Remove the pan from the oven and sprinkle with additional desired toppings. Serve with sour cream and guacamole.

Pre-shredded cheese blends work well for nachos.
Flavored tortilla chips (like Doritos) are not recommended. Don’t use the thin cantina-style chips.
Serving size is 1/4th of the recipe. Nutritional information does not include optional toppings, sour cream, or salsa.

Calories: 869 | Carbohydrates: 79g | Protein: 47g | Fat: 42g | Saturated Fat: 17g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 9g | Trans Fat: 0.04g | Cholesterol: 120mg | Sodium: 2129mg | Potassium: 314mg | Fiber: 4g | Sugar: 31g | Vitamin A: 953IU | Vitamin C: 7mg | Calcium: 1422mg | Iron: 2mg

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

Course Appetizer, Party Food, Snack

Cuisine 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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January 31, 2024