Tag: taco seasoning

Get the Party Going with this Chilled Tex Mex Dip
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Get the chips ready because this 7-layer dip recipe is a classic party appetizer with layers of refried beans, seasoned cream cheese, guacamole, salsa and plenty of toppings! It’s quick to put together and can be prepared ahead of time for game day, potlucks or parties.
Why I Love This 7 Layer Dip

This 7-layer dip recipe is one of Spend with Pennies’ most requested party dips! It is easy to make, uses simple ingredients and it’s always one of the first to disappear.

Flavor: Fresh, creamy, and zesty.

Prep note: This dip can be made the night before. Store the toppings separately and sprinkle on top just before serving.

Time-saving tips: Use pre-shredded cheese and premade guacamole

Serving suggestions: Serve with tortilla chips or vegetables.
7 Layer Dip Layers

These classic 7 layers stay thick, neat and are easy to scoop.
- refried beans
- taco seasoned sour cream/cream cheese mixture
- guacamole
- salsa
- toppings (I use cheese, green onions, olives or tomatoes)
Variations
- Spicy: pickled jalapenos
- Fresh: shredded lettuce, bell pepper, and a sprinkle of cilantro
- Meaty: cooked and seasoned ground beef
How To Make The Best 7 Layer Dip
1. Prepare the refried bean layer (full recipe below).
2. Prepare the sour cream mixture.
3. Layer the ingredients in a casserole dish and top with guacamole, salsa, and toppings.
4. Chill before serving.
Dish size: Use a 2qt dish or 9-inch square dish. A larger dish will make the layers too thin. A clear serving dish makes a pretty presentation.

Smooth consistency: Mix the cream cheese layer with a hand mixer. It makes the mixing easy and helps with a creamy consistency, so your chips don’t break as you scoop them.

No browning: Ensure the guacamole is completely covered so it doesn’t brown. Store-bought guacamole tends to last longer.

Perfect layers: Drain the salsa so it keeps the layers crisp.

Make ahead: Assemble the dip up to 24 hours ahead, cover tightly and add fresh toppings just before serving.
More Favorite Appetizer Recipes

Did you enjoy this 7 Layer Dip? Leave a comment and rating below!
Prep Time 15 minutes

Chill Time 1 hour

Total Time 1 hour 15 minutes

Place salsa in a sieve and drain the liquid into a small bowl (this keeps your dip from getting runny).

In a small bowl, combine refried beans and milk (or you can use the liquid from the salsa if you prefer). Mix until smooth and spread in the bottom of a 2 qt baking dish or pan.

In a bowl, mix cream cheese, sour cream and taco seasoning with a hand mixer on medium speed. Dollop the cream cheese mixture over the beans and spread evenly.

Spoon guacamole over cream cheese and gently spread. Add the drained salsa and gently spread.

Top with cheese, olives/tomatoes and green onions.

Chill 1 hour before serving. Serve with tortilla chips or crackers.

This dip can be prepared up to a day in advance.

Additional toppings such as cilantro or jalapenos can be added.

Using a hand mixer for the beans and sour cream layers ensures the dip is fluffy and easy to scoop.

Tightly cover leftovers with plastic wrap and store in the refrigerator for up to 4 days. Some separation may occur when storing, drain off any liquid if needed.

Serving: 0.25cup | Calories: 168 | Carbohydrates: 9g | Protein: 5g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 29mg | Sodium: 623mg | Potassium: 177mg | Fiber: 3g | Sugar: 3g | Vitamin A: 702IU | Vitamin C: 3mg | Calcium: 120mg | Iron: 1mg

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

Course Appetizer, Dip, Party Food

Cuisine American, Mexican, Tex Mex

© 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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February 5, 2026
Easy 3-Ingredient Crockpot Taco Meat
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For the easiest Crockpot Taco Meat, add everything to the slow cooker and walk away, knowing tender, seasoned taco meat will be ready with hardly any effort.
Flavor: This Crockpot Taco Meat is rich, savory, and boldly seasoned with classic taco spices, and balanced by the slightly tangy flavor of salsa.

Budget Tip: This recipe uses simple pantry friendly ingredients like ground beef, jarred salsa, and seasoning packets, making it budget conscious and easy to scale up whenever ground beef is on sale.

Time-Saving Tip: I like to double the batch and freeze portions so tacos, burritos, nachos, or bowls are always a quick and easy make-ahead option.

Serving Suggestions: Keep the meat warm in the slow cooker and set up a simple taco bar for family nights or game day gatherings so everyone can build their own tacos with all their favorite toppings. Serve it alongside Spanish or Tex-Mex rice.
3-Ingredient Taco Meat Staples
- Lean Ground Beef: Use lean ground beef so the meat stays tender without getting greasy, with an 85 to 93 percent lean blend working best. You can swap in ground turkey or chicken for a lighter version while keeping the same cook time.
- Taco Seasoning Packet: Store bought seasoning packets make this recipe simple and consistent. Choose regular or low-sodium depending on your salsa and toppings, or use about 2 to 2 ½ tablespoons of homemade taco seasoning per pound of beef.
- Salsa: Chunky salsa provides a better texture, as slow cookers retain moisture, whereas thinner salsa can make the meat watery. Choosing between mild and spicy options allows you to adjust the heat, so just pick what you like.
How to Make Taco Meat in the Crockpot
1. Combine all the ingredients in the slow cooker (full recipe below).
2. Cook until the meat is tender, then crumble and serve.
For fine crumbles, break it apart about 30 minutes before it’s done so it soaks up the juices; for chunkier pieces, wait until the end.

Taste the meat and add salt, extra taco seasoning, or a splash of hot sauce if needed, as salsa brands vary in flavor.

Portion cooled taco meat into single-serve containers with rice, beans, or veggies for easy taco bowls, or use it later for quesadillas or stuffed peppers.
Leftovers Make Once, Enjoy Twice

Store cooked Crockpot Taco Meat in an airtight container in the fridge for up to 4 days. Freeze cooled portions in flat freezer bags or airtight containers for up to 3 months.

Reheat gently in a skillet over medium low heat with a splash of water or broth, stirring until hot. To reheat in the microwave, cover and heat in short bursts, stirring between each burst so the meat heats evenly without drying out.

Taco Bar, Nachos, And Party Food

Did you enjoy this Crockpot Taco Meat? Leave a comment and rating below.
Cook Time 2 hours 30 minutes

Total Time 2 hours 30 minutes

Add the ground beef, taco seasoning, and salsa to a 6 quart slow cooker.

Cook on low for 5 to 6 hours or on high for 2.5 to 3 hours.

Drain any fat. Break up the meat to the desired consistency.

Serve as tacos or over tortilla chips.

Keep leftovers in an airtight container in the refrigerator for up to 4 days or in the freezer for 3 months.

Calories: 214 | Carbohydrates: 3g | Protein: 23g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 415mg | Potassium: 490mg | Fiber: 1g | Sugar: 2g | Vitamin A: 257IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 3mg

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

Course Slow Cooker

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 28, 2026
Homemade Taco Seasoning
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Skip the store-bought packet and make your own homemade taco seasoning recipe that’s bursting with bold flavor and authentic taste. This easy blend of spices, like chili powder, cumin, paprika, and garlic, comes together in minutes and instantly upgrades ground beef, chicken, or veggies. Once you try this homemade mix, your next taco night will never be the same!

There’s nothing better than DIY taco night with the family! Everyone gets to build their own just the way they like it, which makes dinner fun and easy. I pile mine high with sour cream, cheese, salsa, lettuce, cilantro, and basically every topping in sight, while my kids keep it simple with their favorites. It’s a win for everyone at the table.

I didn’t realize it was so simple to make your own taco seasoning at home. Once you do, you’ll never go back to the store-bought taco seasoning packets again. This homemade version works perfectly with ground beef, ground chicken, or ground turkey, and it’s just as good tossed with roasted veggies, stirred into soups or stews, or sprinkled over taco salads.

It’s a pantry staple that’s cheaper, fresher, and more flavorful than anything store-bought, plus, it’s made with spices you probably already have on hand. No trip to the grocery store required. Mix up a big batch and keep it in your spice drawer for easy, delicious Taco Tuesday nights anytime.

Ingredients For Taco Seasoning

This Homemade Taco seasoning recipe is a total game-changer! Smoky, savory, and full of depth. Each spice pulls its weight to create that perfect balance of heat and flavor.
- Chili Powder: the bold, earthy base that gives this blend its signature flavor
- Ground Cumin: adds warmth and a hint of nuttiness
- Smoked Paprika: brings a rich, smoky undertone
- Garlic Powder: savory depth in every bite
- Oregano: adds a subtle herby note
- Coriander: brightens and balances the spice
- Onion Powder: rounds everything out with mellow sweetness
- Fine Sea Salt: enhances and ties all the flavors together
- Black Pepper: sharp bite for balance
- Cornstarch: helps the seasoning cling to meat and thicken sauces
- Cayenne Pepper: gives it that touch of heat that makes everything pop
Simple ingredients, big flavor! This mix is better than any store-bought packet and stays fresh for ages.

How To Make This Recipe

Homemade seasoning doesn’t get easier than this! Just combine and shake!
1. Combine: Add all the spices to a jar or a small bowl with a lid.
2. Mix: Shake or stir until well combined.
3. Store: Keep in a cool, dark place for up to 2 years.
That’s it. No fillers, no preservatives – just pure flavor, ready to elevate your chili, tacos, and weeknight dinners.

How Much Taco Seasoning Should I Use?

One packet of store-bought seasoning typically contains about 2 tablespoons of seasoning. This is enough to flavor 1 pound of ground meat. You’ll want to use the same amount with this recipe: 2 to 3 tablespoons of homemade taco seasoning per pound of beef, chicken, turkey, or veggies, depending on how bold you like the flavor. Start with 2 tablespoons, give it a taste after it cooks, and add more if you want that extra kick of spice and depth.

Why Do You Need Cornstarch in Taco Seasoning?

You’ll notice that there’s cornstarch in taco seasoning, and that’s purely for a little thickening when things are cooking. I’m sure you’ve noticed that something cooked in taco seasoning gets a little saucy? Yup, that’s why and you for sure don’t want to skip it.

How We Use This Taco Seasoning

We use this taco seasoning blend in so many of our favorite recipes! Here are a few of our faves…

This homemade taco seasoning is the perfect way to elevate your next taco night! Keep a jar on hand to season everything from tacos and burrito bowls to roasted veggies and soups. Once you taste the difference of this easy blend of spices, you’ll never go back to the packet again.

More Homemade Condiment Recipes You’ll Love:

Homemade Taco Seasoning Video
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Add all ingredients to a jar and shake or stir to combine.

7 Tablespoons Chili Powder, 1 ½ Tablespoon Ground Cumin, 1 Tablespoon Smoked Paprika, 2 teaspoons Garlic Powder, 2 teaspoons Oregano, ⅛ teaspoon Coriander, 2 teaspoons Onion Powder, 1 Tablespoon Fine Sea Salt, 2 teaspoons Fresh Ground Black Pepper, 1 Tablespoon Cornstarch, ⅛ teaspoon Cayenne

Store in a dark, cool cupboard for up to 2 years.

Can be stored in a jar for up to 2 years.

Serving: 1tablespoon, Calories: 297kcal, Carbohydrates: 56g, Protein: 12g, Fat: 11g, Saturated Fat: 2g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 3g, Sodium: 7924mg, Potassium: 1634mg, Fiber: 27g, Sugar: 6g, Vitamin A: 20361IU, Vitamin C: 3mg, Calcium: 391mg, Iron: 20mg

Nutrition information is automatically calculated, so should only be used as an approximation.
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Carrian Cheney

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December 17, 2025
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
Cowboy Casserole
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Cowboys and cowgirls will giddy up to this meaty, cheesy, tot-filled casserole!

Layers of seasoned beef, beans, corn, tater tots, and loads of melty cheese are all baked into this cowboy casserole.
Who doesn’t love cheesy tater tots, tender veggies, and taco meat all in one dish?

This kid-friendly dish is perfect for sleepovers and movie nights!

Larger families and those on a budget will appreciate a casserole that’s healthy, wholesome, and full of flavor!

Wrap up leftovers in tortillas for grab-and-go lunches!
Ingredients in Cowboy Casserole

Ground Beef: Ground beef is seasoned with taco seasoning (I prefer homemade). You can use ground turkey in place.

Soup: Cream of Chicken Soup adds a rich, savory flavor to this casserole. Cream of mushroom soup or cream of celery soup can also be used! Feel free to skip the can and make homemade condensed chicken soup.

Vegetables: Corn adds a sweet and colorful touch to cowboy casserole, but any veggie will do, even a bag of frozen mixed veggies (no need to thaw)!

Tater Tots: Tater tots, wedges, shoestring fries, diced potatoes, hashbrowns, and even leftover mashed potatoes can all be used in this recipe (be sure to use thawed potatoes).

Cheese: I shred my own cheddar cheese, but any pre-shredded cheese blend will also work in this recipe.

How to Make Cowboy Casserole
1. Brown and season ground beef (recipe below).
2. Stir in the beans and sauce ingredients.
3. Add tater tots to a casserole dish, top with the beef mixture and the remaining tater tots.
4. Top with cheese and bake until browned.
Storing Leftovers
- Keep leftover cowboy casserole in an airtight container in the refrigerator for up to 4 days.
- Reheat portions in the microwave or the stovetop. Reheat larger portions (or the entire casserole) in a crock pot.
- Freeze portions in zippered bags for up to one month and thaw in the refrigerator overnight before reheating.
More Ground Beef Casseroles

Did your family enjoy this Cowboy Casserole? Leave us a comment and a rating below.
Cowboy Casserole

Cowboy casserole is a comforting, cheesy dish packed with spicy ground beef, tater tots, and hearty beans.

Prep Time 15 minutes

Cook Time 35 minutes

Total Time 50 minutes

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Preheat the oven to 375°F.

Heat a large skillet over medium-high heat, add the beef, and cook until no pink remains. Drain fat. Add the taco seasoning and cook 2 minutes more.

Add the beans, corn, soup, ½ cup cheese, milk, sour cream, onion powder and pepper to the beef and stir well to combine.

Grease a 9×13-inch casserole dish and add half of the tater tots. Spread the beef mixture over top.

Top with the remaining tater tots and sprinkle with remaining cheese.

Bake uncovered until browned and bubbly, 20-25 minutes.

Store leftover casserole in the refrigerator for up to 4 days. Reheat in the oven or microwave until heated through.

Calories: 602 | Carbohydrates: 52g | Protein: 36g | Fat: 29g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 95mg | Sodium: 1453mg | Potassium: 890mg | Fiber: 10g | Sugar: 3g | Vitamin A: 1119IU | Vitamin C: 10mg | Calcium: 348mg | Iron: 5mg

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

Course Beef, Casserole, Dinner, Main Course

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 27, 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

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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
Easy Taco Salad
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I can’t even count how many times I’ve made this taco salad recipe. It’s a go-to anytime I need a quick meal.

Quick and easy, this taco salad has seasoned ground beef and cheese atop crisp lettuce and our favorite taco toppings.

Taco Salad Ingredients

The beauty of this Tex-Mex-inspired salad is that you can add what you love or use what you have on hand.

Meat: I use lean ground beef (80/20), ground turkey, or ground chicken depending on what I’ve got on hand.

Seasoning: Season the meat with either a packet or homemade taco seasoning. Making your own seasoning with spices like paprika, garlic powder, onion powder, and oregano is easy.

Lettuce: Romaine or iceberg lettuce are crunchy and sturdy, so they hold up well to lots of toppings. A mix of greens, like mesclun, is a bit too tender.

Toppings: Whatever you put on a taco (and more) is great on a taco salad! Our family favorites include shredded cheddar cheese, black olives, and a variety of veggies like leftover grilled corn, green onions, or cherry or Roma tomatoes.

Try any of the following to add flavor, crunch, and color.
- Crunchy: Tortilla chips, Doritos, tortilla strips, or corn chips.
- Spicy/Zesty: Jalapenos, red onion, or hot sauce.
- Fresh: Guacamole, a squeeze of fresh lime juice.
Taco Salad Dressing

How to Make Taco Salad
1. Brown and season the ground beef (recipe below). Stir in beans if using.
2. Wash lettuce and spin dry. Top with beef mixture and your favorite toppings.
3. Scoop into a large serving bowl or plates and top with tortilla chips, sour cream, and salsa.
Serve this taco salad in a tortilla bowl to make it just like your favorite restaurant!

Preheat the oven to 350°F.

Spray a flour tortilla with cooking spray (or brush it with butter or olive oil) and season with salt & your fave seasonings (cumin or a bit of chili powder are good).

Place the tortilla in an ovenproof bowl or a taco bowl maker and bake for 10-15 minutes or until lightly browned and crispy.
More Main Dish Salad Recipes

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4.98 from 105 votes↑ Click stars to rate now!
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Easy Taco Salad

This easy taco salad is crispy, crunchy, and colorful. Make a DIY taco bar by putting out all the toppings and let everyone make their own!

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

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In a medium skillet, brown the ground beef over medium-high heat until no pink remains. Drain any fat.

Add the taco seasoning and ½ cup water. Simmer uncovered over medium heat for 5 minutes or until thickened. Stir in beans.

Place the lettuce in a large salad bowl or divide over individual serving bowls. Top with the seasoned meat mixture, tomatoes, cheese, avocado, and desired toppings.

Top with tortilla chips, salsa, and sour cream.

While we use sour cream and salsa as dressing, Catalina or Thousand Island are also great with this salad.
To make this meal fast, use pre-washed lettuce. Prepare topping ingredients while the beef is browning.
Leftover taco meat can be stored in the fridge for up to 4 days in an airtight container and reheated in the microwave.

Calories: 360 | Carbohydrates: 20g | Protein: 19g | Fat: 23g | Saturated Fat: 9g | Cholesterol: 61mg | Sodium: 328mg | Potassium: 608mg | Fiber: 6g | Sugar: 2g | Vitamin A: 3585IU | Vitamin C: 6.9mg | Calcium: 178mg | Iron: 2.7mg

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

Course Beef, Dinner, Lunch, Salad

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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June 17, 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

Did you enjoy this taco spaghetti recipe? Be sure to leave a comment and rating below!
5 from 1 vote↑ Click stars to rate now!
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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
Cream Cheese Salsa Dip
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Cream cheese salsa dip is full of zesty flavor!

With just a handful of ingredients, this dip couldn’t be easier to make and best of all no baking required – simply mix and serve.

A Quick Creamy Dip
- For last-minute entertaining cream cheese and salsa make the perfect quick dip!
- Serve it hot or cold, everyone loves it.
- You likely have everything on hand to make this recipe.
Ingredients for Cream Cheese Salsa Dip

Cream Cheese – Use a block of cream cheese for the best creamy (regular or reduced fat). Spreadable cream cheese works but the dip may be too soft.

Salsa & Seasonings – Use hot, mild, or medium salsa, according to your preference. And stir in a packet or homemade taco seasoning. We love a little spice so I add jalapenos but you can skip them if you’d like.

Cheese – Sharp cheddar has a bold flavor, but use what you have on hand. Try pre-shredded Mexican cheese blends or pepper jack.

Variations – Vary the spices depending on what you have on hand. Toss in fresh herbs such as cilantro, parsley, or oregano. If serving hot, beef it up with sausage crumbles or ground beef.

How to Make Cream Cheese Salsa Dip

This one-bowl recipe comes together in minutes!
1. Use a hand blender to mix cream cheese, sour cream, salsa, and seasonings until fluffy.
2. Fold in onions and jalapenos (per recipe below).
3. Chill for an hour before serving.
For a hot dip, heat all ingredients in a small saucepan until smooth and creamy.

Serving and Reheating
- If time allows, prepare it a day ahead if possible to let the flavors blend.
- Serve with your favorite dippers like tortilla chips or fresh vegetables.
- Store leftovers in a tightly covered container in the refrigerator for up to a week. Freezing is not recommended.
Quick Dip Recipes

Did you love this Cream Cheese Dip? Be sure to leave a comment and a rating below!
5 from 35 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Cream Cheese Salsa Dip

This cream cheese salsa dip is sure to be a crowd favorite! Serve it with tortilla chips or veggies for the perfect cheesy snack!

Prep Time 10 minutes

Total Time 10 minutes

In a medium bowl, mix cream cheese, sour cream, taco seasoning, and salsa with a hand mixer until fluffy.

Fold in cheddar, green onions, and optional jalapenos.

Refrigerate 1 hour before serving.

Using a hand mixer adds air to the dip and makes it easy to scoop.
Cream cheese can be softened in the microwave. Remove the foil wrapper and place it in a bowl. Microwave at 60% power for 30-40 seconds. Check if it’s soft and if not, add another 15 seconds.
Use any type of salsa from mild to hot, even homemade salsa works in this recipe.
This recipe lends itself well to mix-ins from jalapenos, black olives, diced tomatoes, red onions, or cilantro.
To Serve as a Hot Dip
Combine all ingredients except the shredded cheese in a small saucepan. Cook over medium-low heat stirring until smooth and melted. Add the shredded cheese and cook just until softened.

Calories: 200 | Carbohydrates: 7g | Protein: 6g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 51mg | Sodium: 646mg | Potassium: 123mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1160IU | Vitamin C: 6mg | Calcium: 149mg | Iron: 0.5mg

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

Course Appetizer, Dip, Party Food, Snack

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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February 8, 2024
Easy Bean Dip Recipe
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This Bean Dip is a quick and delicious party dip loaded with seasoned creamy beans, lots of cheese, and a hint of heat.

Refried beans make this recipe a cinch, perfect for scooping with tortilla chips.

A Perfect Party Dip
- Quick: This bean dip recipe is easy to make and prep is really fast.
- Budget friendly: Not only is it easy, it’s inexpensive to make with just a few ingredients.
- Versatile: Add your favorite toppings, seasonings, or spices.
- Tortilla chips, veggie sticks, baguette slices, or pita chips are all great options.
Bean Dip Made Easy

My family voites this the best bean dip because of the flavor and I love how easy it is to make.
- Canned refried beans are the creamy base, no blending required.
- Cream cheese and sour cream add a rich flavor and texture.
- Diced jalapenos and taco seasoning add flavor to this refried bean dip. Use a packet or make your own homemade seasoning with a blend of chili powder, cumin, onion powder, garlic, and other seasonings.
Bean Dip Variations
- Stir in 1/2 cup of salsa or drained Rotel tomatoes.
- Swap out the cheddar for a Mexican cheese blend or Monterey Jack.
- Add toppings like black olives, diced bell peppers or tomatoes, cilantro, or black beans.
- Add 1/2 lb ground beef or sausage to the bean layer.
How to Make Bean Dip
1. In a medium bowl, combine refried beans, cream cheese, sour cream, and taco seasoning.
2. Fold in onion, jalapenos, and cheese.
3. Top with more cheese and bake until bubbly.
Tex-Mex Inspired Dips

Did you make this easy Bean Dip for a crowd? Leave us a rating and a comment below!
4.99 from 66 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Easy Bean Dip

A bean dip recipe is easy to prepare and full of flavor.

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Preheat the oven to 375°F.

Thinly slice the green onions and separate the white and green portions. Set the green part aside.

In a medium bowl, combine the cream cheese, refried beans, sour cream, and taco seasoning with a hand mixer until fluffy.

Fold in the whites of the onions, jalapenos, chiles, and 2 cups of cheddar cheese. Spread into a 2qt (or 8×8) baking dish.

Top with remaining cheese and bake 20-25 minutes or hot and cheese is melted.

Sprinkle remaining green onions on top as garnish. Serve with tortilla chips.

Calories: 196 | Carbohydrates: 6g | Protein: 9g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 45mg | Sodium: 627mg | Potassium: 65mg | Fiber: 2g | Sugar: 2g | Vitamin A: 705IU | Vitamin C: 2.6mg | Calcium: 237mg | Iron: 0.8mg

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

Course Appetizer, Dip

Cuisine Tex Mex

© 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 16, 2023
5 Minute Taco Dip
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Ready in just 5 minutes, taco dip is the perfect snack for game day.

This no-bake dip has a taco-seasoned cheesy layer topped with your favorite taco toppings like lettuce, tomatoes, and cheese!

A Party Dip in Minutes
- This taco dip recipe is really easy to make and needs just three ingredients plus any toppings you’d like.
- It’s ready in about 5 minutes, and everyone loves it!
- Prepare this dip ahead of time and add the topings just before serving.
- Serve with tortilla chips, crackers, or even vegetables for dipping.
Ingredients for Taco Dip
- Cream Cheese: Use softened cream cheese, so it mixes smoothly. Cream cheese can be softened in themicrowave at 60% power for about 40 seconds or until soft.
- Sour Cream: Sour cream adds just the right texture and a bit of tang. Plain Greek yogurt or reduced-fat sour works well in this recipe.
- Taco Seasoning: Either a store-bought packet or homemade taco seasoning works here.
Topping Suggestions

In additoin to cheddar cheese, add your favorite toppings. Anything you like on ground beef tacos is great on this dip.
- Fresh – salsa, shredded lettuce, chopped tomatoes, diced bell pepper
- Creamy – black olives, cheddar cheese, avocado, guacamole
- Bold – scallions or red onions, cilantro, lime juice
beat cream cheese

add seasonings

mix well

add toppings

How to Make Taco Dip
1. Mix softened cream cheese, sour cream, and taco seasoning (as per the recipe below).
2. Spread into a small dish or a pie plate and chill.
3. Sprinkle with shredded cheese and your favorite toppings.
Serve with tortilla chips or crackers.

Pro Dip Tips
- Use a hand mixer to the dip soft and scoopable so it doesn’t break your chips.
- Make up to 2 days ahead and chill. Top just before serving.
- Make individual servings in mini bowls or cups (with a spoon if needed).
- Serve taco dip with tortilla chips, baked tortillas, pita bread, crackers, or even fresh vegetables!
More Party Perfect Dips

Did you make this 5 minute taco dip recipe? Leave us a rating and a comment below!
4.99 from 88 votes↑ Click stars to rate now!
Or to leave a comment, click here!

5 Minute Taco Dip

Taco dip is a quick and easy 5-minute dip with a rich & creamy taco-seasoned base piled high with favorite taco toppings.

Prep Time 5 minutes

Cook Time 0 minutes

Total Time 5 minutes

Toppings (choose your favorites)

In a medium bowl, mix the cream cheese with a hand mixer on medium until fluffy. Add sour cream and taco seasoning and mix until well incorporated.

Spread the cream cheese mixture into a serving dish or a pie plate.

Top with desired toppings and serve.

Soften cream cheese before mixing (this can be done in the microwave at 60% power for about 40 seconds or until soft).

If time allows, make ahead and chill to allow the flavors to blend.

Reduced fat products do work well in this recipe.

To make sure your cream cheese is perfectly dippable and scoopable beat the cream cheese with a mixer until light and fluffy.

A layer of refried beans and salsa can be added to this recipe if desired.

Calories: 120 | Carbohydrates: 1g | Protein: 1g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 35mg | Sodium: 90mg | Potassium: 66mg | Sugar: 1g | Vitamin A: 440IU | Vitamin C: 0.2mg | Calcium: 50mg | Iron: 0.1mg

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

Course Appetizer, Dip, Party Food

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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December 6, 2023
Dorito Taco Salad
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Dorito Taco Salad is a delicious salad we’ve been serving at potlucks for as long as I can remember!

Everyone loves a great taco salad recipe and this version is a definitely a crowd favorite!

Seasoned ground beef, fresh lettuce, pinto beans, veggies and of course Doritos all sauced up with a zingy dressing make this an exciting change to your daily menu!

I truly love salads, but sometimes they can become a bit boring. This Dorito Taco Salad definitely spices up the ‘same old salad’ slump that we tend to get into. Not only is is easy to make, but it is delicious too!

I absolutely love anything that is taco inspired from pasta to casseroles… and especially salads!

Something about that beautiful blend of spices found in taco seasoning (especially my DIY taco seasoning mix) paired with crisp fresh lettuce just tastes SO good! Of all of the taco inspired dishes I make, this one definitely tops the list because everyone always raves about it!

How to Make Taco Salad

If you happen to have leftover taco beef from a prior recipe, it’s perfect in this taco salad recipe. In fact, I often make a double batch of taco meat to store in my freezer for extra quick meals on busy weeknights.

It takes me just seconds to defrost it for quick tacos, taco salads or even for a tray of Loaded Tater Tot Nachos!

The remaining ingredients are simple and easy to keep on hand. Pinto beans and sliced black olives in the canned variety are always staples in my pantry. Lettuce, tomatoes, onions, cheese, peppers and sour cream are items I always have on hand.

And OF COURSE you can’t forget the Doritos, we love the Nacho Cheese Flavor in this taco salad but you can use your favorite flavor!

How to Make Taco Salad Ahead of Time

This meal can be prepared ahead of time! The secret is to assemble everything in layers and simply toss before serving. Using the layered method keeps ingredients from becoming soggy.
- Your bottom layer will be the cooked and seasoned ground beef topped with the dressing.
- Next layer the pinto beans and sliced olives.
- Follow this with the peppers and tomatoes.
- Next layer is the lettuce and the onion.
- Add the cheese on top.
- Leave out the Doritos until just before serving.
Using the layering method above, you can assemble this Dorito salad and refrigerate for a quick and easy meal at the end of a busy day or to take along to a backyard BBQ party or potluck. Simply toss to coat everything just before serving and wait for the compliments to pour in!

What Goes In a Taco Salad

You can modify this recipe however you’d like or based on what you have on hand! I have used diced chicken breast in place of ground beef (or ground turkey), I also use different types of peppers and I like to kick up the heat a notch using spicy Doritos!

Use the veggies you love (corn is great in this recipe too) and make it your own masterpiece! It is just so easy to prepare and to top it off it tastes fantastic!

6 Taco Inspired Dishes You MUST Try

Love Taco Inspired Dishes? Me too… and here are some of my absolute favorites!

1. Taco Stuffed Pasta Shells Tender pasta shells stuffed with deliciously seasoned beef, salsa and cheese baked until bubbly.

2. Taco Pasta Salad Pasta salad with a taco twist, fresh veggies and our favorite Doritos! Must try!

3. Taco Tater Tot Casserole This casserole features seasoned beef and loads of vegetables topped with a yummy tater tot crust and baked until golden.

4. Taco Casserole with a Surprise Crust Taco night just got a whole lot more delicious… spoiler alert: if you like Doritos, you’ll love this one!

5. French Bread Tacos French Bread Tacos combine all the taco flavors you love with the delicious, crusty bread you can’t get enough of!

6. Layered Dorito Casserole Layered Doritos Casserole has layers of seasoned beef in a rich and zesty sauce topped with loads of cheese.

While assembling the ingredients is super easy to begin with, to make it even easier I love to use my favorite chopping tool! It makes chopping a breeze and you are guaranteed consistent bite sized pieces every time!

I use a whole 10 oz bag of Doritos in this recipe because I love the flavor they add. You can certainly use as much or as little as you’d like! Don’t get stuck making the same old salads this summer. Add Dorito Taco Salad to your menu and delight your family and friends!
4.88 from 178 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Dorito Taco Salad

Dorito Taco Salad is the best potluck dish and always gets rave reviews! Loads of seasoned ground beef, veggies, beans and Doritos in a zesty dressing!

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

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Brown the ground beef until no pink remains. Drain any fat.

Stir in the taco seasoning packet and water. Simmer until thickened, about 5 minutes. Set aside to cool.

In a large bowl, combine the lettuce, peppers, black olives, pinto beans, tomatoes, cheddar and green onions.

Top with the seasoned and cooled ground beef.

Slightly crush the Doritos and sprinkle on top. Drizzle with catalina dressing and toss to coat evenly.

Garnish with sour cream and additional green onions is desired.

Serve immediately.

Toss just before serving to avoid the Doritos from becoming soggy.

Calories: 524 | Carbohydrates: 46g | Protein: 18g | Fat: 33g | Saturated Fat: 9g | Cholesterol: 53mg | Sodium: 1538mg | Potassium: 470mg | Fiber: 4g | Sugar: 20g | Vitamin A: 1630IU | Vitamin C: 38mg | Calcium: 185mg | Iron: 2.5mg

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

Course Salad

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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July 20, 2017