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Simple Instant Pot Beef Chili
Dinner Mexican

Simple Instant Pot Beef Chili

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Combine beef and diced tomatoes in a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
  2. 2 Unlock and remove lid, switch to saute mode. Cook until liquid is reduced, about 5 minutes. Add tomato paste and water. Add chili powder, chipotle powder, garlic salt, adobo seasoning, paprika, and onion powder and stir to combine. Serve immediately.

By thedailygourmet

Slow Cooker Mexican Pork Stew with Sweet Potatoes
Dinner Mexican

Slow Cooker Mexican Pork Stew with Sweet Potatoes

5.0

Prep
15 min
Cook
360 min
Total
375 min

Instructions

  1. 1 Place pork, sweet potatoes, tomatoes, onion, green chiles, chicken broth, cumin, salt, and black pepper into the bottom of a slow cooker; cover slow cooker.
  2. 2 Cook on Low for 6 to 7 hours. An instant-read thermometer inserted into centers of pork chunks should read at least 145 degrees F (63 degrees C). Stir in lime juice before serving.

By Stephanie Patterson

Mexican-Inspired Quinoa
Dinner Mexican

Mexican-Inspired Quinoa

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Melt butter in a pan; add quinoa and cook over medium heat until toasty, 3 to 5 minutes. Add broth and tomatoes. Season with salt, pepper, and cayenne. Cover and cook on low to medium-low until quinoa appears soft and translucent, and the germ ring is visible along the outside edge of the grain, about 20 minutes.
  2. 2 Add black beans, green onions, and cilantro to the quinoa. Stir and heat through.

By Bernadette Kolb Munoz

Chicken Taco Soup for Two
Dinner Mexican

Chicken Taco Soup for Two

4.9

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Heat olive oil in a heavy saucepan over medium-high heat until shimmering. Add onion and 1 ½ tablespoons taco seasoning; cook and stir until onion is soft and translucent, 3 to 4 minutes. Stir in chicken broth, tomatoes with juice, and corn.
  2. 2 Sprinkle remaining 1 ½ tablespoons taco seasoning over chicken pieces; stir into soup. Cover; cook until chicken is cooked through, about 5 minutes.
  3. 3 Serve soup with tortilla chips, avocado slices, Oaxaca cheese, and sour cream.

By thedailygourmet

Easy Chicken Enchilada Soup
Dinner Mexican

Easy Chicken Enchilada Soup

4.8

Prep
10 min
Cook
40 min
Total
60 min

Instructions

  1. 1 Combine chicken breasts, black beans, chicken stock, corn, tomatoes, enchilada sauce, green chiles, onion, garlic, salt, and cumin in a multi-functional pressure cooker. Close and lock the lid. Select Stew mode and cook on high pressure according to manufacturer's instructions; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
  2. 2 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Remove chicken, shred it with 2 forks, and return it to the soup.

By Gregory Chapman

Mexican Beef and Rice Casserole
Dinner Mexican

Mexican Beef and Rice Casserole

4.6

Prep
20 min
Cook
65 min
Total
85 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
  2. 2 Heat a large skillet over medium-high heat. Add ground beef and start to brown, then add onion, garlic, and taco seasoning. Cook until beef is no longer pink, 5 to 7 minutes. Drain and discard any excess oil. Add beans, tomatoes, spinach, chicken broth, 1 cup Mexican blend cheese, rice, and salsa. Pour into the prepared casserole dish.
  3. 3 Bake in the preheated oven until rice is cooked, 45 to 50 minutes. Take out of the oven, sprinkle with remaining cheese, and bake until cheese is melted, about 10 minutes more.

By VMB

Instant Pot Caldillo
Dinner Mexican

Instant Pot Caldillo

4.9

Prep
15 min
Cook
65 min
Total
90 min

Instructions

  1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Heat oil; sear beef until cubes browned on all sides, 5 to 8 minutes. Transfer beef to a plate; set aside. Add onion to the Pot; cook until soft and translucent, about 5 minutes. Turn off Sauté function.
  2. 2 Return beef to the Pot; stir in beef broth, potatoes, diced tomatoes, green chiles, oregano, garlic, cumin, chipotle chile powder, chili powder, and black pepper. Close and lock the lid. Select High pressure according to manufacturer's instructions; set timer for 45 minutes. Allow 10 to 15 minutes for pressure to build.
  3. 3 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.

By My Hot Southern Mess

Vegetarian Taco-Stuffed Peppers
Dinner Mexican

Vegetarian Taco-Stuffed Peppers

Prep
20 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C).
  2. 2 Cut bell peppers in half vertically through the stem and remove the seeds. Place cut-sides down in a baking dish to allow excess moisture to drain.
  3. 3 Bake in the preheated oven for 10 minutes. Remove from the oven, flip peppers over, cut-sides up, and set aside.
  4. 4 Heat oil in a large skillet over medium-high heat. Cook meatless ground beef and onion in the hot pan, breaking up any large pieces, until browned, 5 to 6 minutes. Add garlic and stir until cooked through, about 2 minutes more. Sprinkle with taco seasoning and stir in diced tomatoes until combined. Stir in 3/4 cup Mexican cheese.
  5. 5 Stuff peppers with mixture and cover dish with foil.
  6. 6 Bake in the preheated oven until peppers are tender, 10 to 15 minutes. Remove foil and top peppers with remaining cheese. Return to the oven and bake until cheese is melted, 2 to 3 minutes. Sprinkle with cilantro and serve each pepper with a dollop of sour cream and guacamole.

By France Cevallos

Lisa Lynn's Fideo Soup
Dinner Mexican

Lisa Lynn's Fideo Soup

5.0

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Combine beef broth, chicken broth, and 2 cups vegetable broth in a large pot over medium heat; bring to a simmer.
  2. 2 Meanwhile, combine remaining vegetable broth, fire-roasted tomatoes, tomato halves, onion, garlic, and chicken soup base in the bowl of a food processor; blend until fully combined, 1 to 1 1/2 minutes. Remove the processor blade and set the bowl aside.
  3. 3 Heat oil in a 10-inch frying pan over medium-high heat. Add fideo pasta and cook, stirring constantly, until golden brown, 2 1/2 to 3 minutes. Stir in oregano and cumin. Hold a 6-inch strainer over the pan and pour in the blended tomato mixture. Quickly stir the sizzling mixture with a wooden spoon so it doesn't stick or burn; continue stirring for 1 minute. Discard any tomato solids left in the strainer.
  4. 4 Pour fideo-tomato mixture into the simmering broth. Increase heat to high and cook for about 5 minutes. Reduce heat to medium-high and stir in zucchini and salt. Cook until fideo is tender yet firm to the bite, about 2 minutes more.

By 1010lisalynn

Instant Pot® Chicken and Tortilla Soup
Dinner Mexican

Instant Pot® Chicken and Tortilla Soup

4.8

Prep
5 min
Cook
20 min
Total
45 min

Instructions

  1. 1 Combine chicken broth, tomatoes, corn, onion, cauliflower rice, quinoa, garlic, chili powder, cumin, paprika, salt, and pepper in a multi-functional pressure cooker (such as Instant Pot®). Add chicken breast. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 7 minutes. Allow 10 to 15 minutes for pressure to build.
  2. 2 Meanwhile heat oil in a skillet over moderately high heat. Add tortilla strips and cook until golden, about 1 minute. Remove with a slotted spoon and drain on paper towels.
  3. 3 Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove chicken and shred or cut into bite-sized pieces.
  4. 4 Return chicken to pot to warm. Ladle into soup bowls and top with fried tortilla strips.

By Laura

Slow Cooker Mexican Pork Carnitas
Dinner Mexican

Slow Cooker Mexican Pork Carnitas

4.9

Prep
25 min
Cook
360 min
Total
385 min

Instructions

  1. 1 Turn a large slow cooker to High. Pour chicken stock into the cooker and place pork loin in the center. Season pork with adobo, cumin, pepper, and paprika. Place onion, chipotle paste, and bay leaves in the stock around the pork. Place tomatoes and garlic on top of the pork, and squeeze limes directly over top, allowing pulp to fall into the slow cooker. Sprinkle with cinnamon and cloves.
  2. 2 Use a spoon to baste stock over the pork loin, then sprinkle entire surface evenly with cilantro.
  3. 3 Cover and cook on High until pork is slightly pink in the center, about 6 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Use a fork to shred pork.

By clifford

Best Instant Pot Chicken Tortilla Soup
Dinner Mexican

Best Instant Pot Chicken Tortilla Soup

4.8

Prep
25 min
Cook
30 min
Total
65 min

Instructions

  1. 1 Place zucchini, shallots, poblano peppers, and carrots in a multi-cooker (such as Instant Pot). Add cumin, salt, chili powder, oregano, and cayenne pepper; stir well to combine. Add oil. Turn on cooker and select Saute function. Cook and stir until just slightly softened, about 5 minutes. Pour in tomatoes. Nestle chicken thighs into the mixture. Add stock and bay leaves.
  2. 2 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
  3. 3 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove lid. Transfer chicken thighs to a plate and remove skin, bones, and any cartilage. Shred into bite-sized pieces. Add shredded chicken back to the pot. Stir in black beans and lime juice.

By voraciousgirl

One-Skillet Mexican Quinoa
Dinner Mexican

One-Skillet Mexican Quinoa

4.7

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Heat oil in a large skillet over medium-high heat. Sauté jalapeño pepper and garlic in the hot oil until fragrant, about 1 minute.
  2. 2 Stir black beans, tomatoes, corn, quinoa, and chicken broth into the skillet. Season with pepper flakes, chili powder, cumin, salt, and black pepper; bring to a boil.
  3. 3 Cover the skillet with a lid, reduce heat to low, and simmer until quinoa is tender and liquid is mostly absorbed, about 20 minutes.
  4. 4 Add avocado, lime juice, and cilantro; stir until combined.

By The Gruntled Gourmand

My Cinco de Mayo Chili
Dinner Mexican

My Cinco de Mayo Chili

4.8

Prep
20 min
Cook
85 min
Total
105 min

Instructions

  1. 1 Heat a large stock pot over medium heat. Add ground beef and ground pork; cook and stir until completely browned, about 10 minutes. Drain as much grease as you can; return the pot to the heat.
  2. 2 Stir in sweet onions, green onions, and garlic; cook and stir until onions are translucent, 5 to 7 minutes.
  3. 3 Stir in tomatoes, beer, chili powder, cumin, green chile peppers, tequila, corn meal, jalapeño peppers, ancho chile pepper, cocoa powder, and salt; bring to a simmer and cook until tomatoes have dissolved into liquid, 1 to 2 hours.
  4. 4 Stir in black beans and corn; continue cooking until hot, 10 to 15 minutes.

By AllieGeekPi

Instant Pot Beef Burritos
Dinner Mexican

Instant Pot Beef Burritos

4.1

Prep
15 min
Cook
25 min
Total
45 min

Instructions

  1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function; if available, select "more" option. Add ground beef, salt, and pepper. Cook and stir beef until browned and crumbly, 5 to 7 minutes. Add onion and cook until starting to soften, 1 to 3 minutes more. Add olive oil and rice. Cook and stir until some grains start to turn golden brown, about 2 minutes. Stir in beans, tomatoes, broth, and taco seasoning.
  2. 2 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 7 minutes. Allow 10 to 15 minutes for pressure to build.
  3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Fluff burrito bowl filling with a fork and add cilantro.
  4. 4 Serve filling in tortillas with Mexican cheese blend. Garnish with fresh tomatoes, avocado, sour cream, and green onions.

By Charlene Watson

Instant Pot Mexican Quinoa
Dinner Mexican

Instant Pot Mexican Quinoa

4.8

Prep
15 min
Cook
15 min
Total
40 min

Instructions

  1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add oil, onion, jalapeno pepper, and garlic. Saute until onion is softened, about 2 minutes. Add black beans, tomatoes, and corn; mix well. Season with salt, cumin, paprika, chili powder, and black pepper. Add quinoa and toss until well combined. Pour in broth and mix.
  2. 2 Close and lock the lid; set valve to the sealing position. Select high pressure according to manufacturer's instructions; set timer for 1 minute. Allow 10 to 15 minutes for pressure to build.
  3. 3 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Open the pot and fluff quinoa using a fork. Add cilantro and lime juice. Stir in avocado.

By Misty Noelle

Birria de Pollo (Chicken Birria) Tacos
Dinner Mexican

Birria de Pollo (Chicken Birria) Tacos

5.0

Prep
Cook
Total

Instructions

  1. 1 Add chicken broth to a medium saucepan and bring to a boil over medium-high. Remove from heat and add dried chiles. Cover and let sit until chiles have softened, about 10 minutes.
  2. 2 Meanwhile, heat 2 tablespoons of the oil in a large pot or Dutch oven over medium-high. Add 3 of the onion quarters, reserving the last quarter for later use, and garlic to pan. Cook, flipping once, until charred, about 6 minutes. Remove from heat (do not wipe out the pot), and transfer onion and garlic to a blender. Add chicken broth, chiles, tomatoes, vinegar, 1 teaspoon salt, cumin, oregano, pepper, and cloves. Secure lid on blender, and remove center piece to allow steam to escape. Place a clean towel over opening. Process until combined, about 1 to 2 minutes. Pour through a fine mesh strainer into a large bowl.
  3. 3 Season chicken with remaining 1 teaspoon salt. Add remaining 1 tablespoon oil in to the large pot; heat over medium-high. Add chicken; cook, flipping once, until golden brown, about 3 minutes per side. Pour blended chile mixture over meat chicken and top with bay leaf. Cover and cook over medium-low until chicken is cooked through, about 25 minutes.
  4. 4 Meanwhile, chop remaining onion quarter. Set aside.
  5. 5 Uncover pot, discard bay leaf, and remove chicken from chile mixture and shred. Transfer shredded chicken to a large bowl and top with 1 cup of the chile mixture; leave remaining mixture in the Dutch oven pot over medium-low.
  6. 6 Heat remaining 1 tablespoon oil in a large nonstick skillet over medium-high. Working with 1 tortilla at a time, quickly dip tortilla into sauce until well coated. Transfer to skillet and top with 1/4 cup of the chicken. Repeat process with as many tortillas as will fit on in skillet. Cook until tortillas are golden brown and beginning to crisp, 1 to 2 minutes. Fold tortillas in half and transfer to a plate. Repeat process with remaining sauce, meat chicken and tortillas.
  7. 7 Divide tacos evenly among 6 plates. Top with reserved chopped onion and cilantro and serve with lime wedges.

By Liv Dansky

Instant Pot Chicken and Vegetable Tortilla Soup
Dinner Mexican

Instant Pot Chicken and Vegetable Tortilla Soup

1.0

Prep
20 min
Cook
35 min
Total
65 min

Instructions

  1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function; add olive oil. Saute green chilies and onion in the oil, 3 to 4 minutes. Add carrots, celery, and garlic; saute for 3 to 4 minutes.
  2. 2 Add chicken, black beans, tomatoes, corn, enchilada sauce, chicken broth, water, potatoes, lime juice, salt, cumin, chili powder, chipotle pepper, Cajun seasoning, black pepper, and oregano. Stir well.
  3. 3 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 14 minutes. Allow 10 to 15 minutes for pressure to build.
  4. 4 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Remove chicken and shred meat; return shredded meat to the pot. Serve with tortilla strips on top.

By Dana Souza

Pumpkin Tortilla Soup
Dinner Mexican

Pumpkin Tortilla Soup

Prep
15 min
Cook
95 min
Total
110 min

Instructions

  1. 1 Place diced tomatoes with chiles, pumpkin, fire-roasted tomatoes, onion, cilantro, and garlic into the bowl of a food processor and puree until texture is uniformly smooth, 1 to 3 minutes.
  2. 2 Pour pureed mixture into a 6-quart pot and add chicken broth, bouillon, cumin, coriander, chili powder, salt, and pepper. Bring to a boil over medium heat and continue to boil, stirring occasionally, 4 to 5 minutes. Reduce heat, cover, and let simmer, 45 to 60 minutes. Add chicken and simmer for 30 minutes more.
  3. 3 Meanwhile, preheat the oven to 400 degrees F (200 degrees C). Line half sheet baking pans with parchment paper.
  4. 4 Brush each tortilla with oil on each side, slice into 1/2-inch pieces, and spread onto the prepared baking sheets in a single layer.
  5. 5 Bake in the preheated oven until lightly browned and crispy, about 10 minutes.
  6. 6 Ladle soup into bowls, garnish with tortilla strips and Monterey Jack cheese. Top with sour cream, avocado, lime, jalapeno, and cilantro as desired.

By Bibi

Sous Vide Crispy Carnitas
Dinner Mexican

Sous Vide Crispy Carnitas

5.0

Prep
15 min
Cook
750 min
Total
765 min

Instructions

  1. 1 Combine 2 tablespoons salt, brown sugar, garlic powder, paprika, onion powder, oregano, and black pepper in a small bowl and mix well.
  2. 2 Place pork pieces into a large bowl. Rub spice mixture evenly over pork, pressing until it adheres. Add in onion, garlic, cinnamon stick, and bay leaves.
  3. 3 Squeeze orange juice into the bowl with pork and toss in juiced orange pieces as well; toss to combine.
  4. 4 Place pork mixture into a sous vide-safe vacuum sealer bag. Seal the bag and immerse in a heat-proof container of water with a sous vide cooker. Set the temperature to 165 degrees F (74 degrees C) and add the ping pong balls on top. Cook, occasionally re-adding water as it evaporates, 12 to 24 hours.
  5. 5 Remove pork carefully from water bath and transfer contents into a large bowl. Pick out chunks of meat with tongs and transfer to a rimmed baking sheet. Discard everything else left in the bowl. Let pork cool briefly. Shred using 2 forks or your fingers and spread evenly over the baking sheet. Season with salt.
  6. 6 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Place pork under the broiler and cook, flipping halfway through, until fork-tender, about 10 minutes. Watch carefully so it doesn't burn.
  7. 7 Place tomatoes and green chiles in a food processor and blend until puréed. Pour into a saucepan; add chicken stock, rice, butter, chili powder, cumin, oregano, 1/2 teaspoon salt, garlic powder, and onion powder. Bring to a boil. Cover and reduce heat to low. Simmer until Spanish rice is tender, about 25 minutes.

By Culinary Envy

Incredibly Hearty Vegan Tortilla Soup
Dinner Mexican

Incredibly Hearty Vegan Tortilla Soup

5.0

Prep
20 min
Cook
90 min
Total
110 min

Instructions

  1. 1 Combine rice, 1 tablespoon vegetable oil, 1 tablespoon cumin, 1 tablespoon paprika, garlic powder, chili powder, oregano, 1/2 teaspoon salt, 1/2 teaspoon pepper, and crushed red pepper in a saucepan over medium heat. Toast rice until lightly browned, about 5 minutes. Add water and bring to a boil. Cover, reduce heat, and simmer until rice is cooked through according to package directions, 45 to 50 minutes.
  2. 2 Meanwhile, heat remaining tablespoon of oil in a large stockpot over medium heat and cook onions, celery, bell pepper, and garlic until crisp-tender, about 5 minutes. Add frozen corn and saute until hot, 3 to 5 minutes. Add pinto, black, and kidney beans, tomatoes with their juices, coriander, remaining 1 tablespoon cumin, remaining 1 tablespoon paprika, and season with salt and pepper. Cook for about 5 minutes. Pour in vegetable broth and add tortilla strips. Once rice is cooked, add it to the soup.
  3. 3 Cook tortilla soup over medium heat until tortillas begin to break down and thicken the broth, about 30 minutes. Add lime zest and juice and cook for 5 minutes more.
  4. 4 Serve hot and garnish with coarsely crumbled tortilla chips.

By juliemay7

Sarah's Incredible Turkey Chili
Dinner

Sarah's Incredible Turkey Chili

5.0

Prep
5 min
Cook
20 min
Total
25 min

Instructions

  1. 1 Brown turkey over medium heat in a heavy pot, stirring frequently and breaking up turkey. Cook until brown, about 8 minutes.
  2. 2 Raise heat to medium-high and add onions. Cook until onions are browned and caramelized, about 4 minutes. Add the fire roasted tomatoes. Stir to combine. Add the Knorr® Fiesta Sides™ - Spanish Rice, water, chili powder, cumin, and coriander. Stir to combine.
  3. 3 Bring chili to a boil. Reduce heat to low; cover and simmer until flavors have blended, about 8 minutes.

By thedailygourmet

Ground Beef and Cabbage Casserole
Dinner American

Ground Beef and Cabbage Casserole

4.2

Prep
10 min
Cook
140 min
Total
170 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Spray a casserole dish with cooking spray.
  2. 2 Place diced tomatoes in a colander over a bowl. Let drain and retain the juice.
  3. 3 Meanwhile, heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Transfer to a large bowl. Drain and discard most of the grease from the skillet.
  4. 4 Cook onions in the remaining grease over medium-low heat until the onion is soft and beginning caramelize, about 15 minutes. Remove from the heat and add to the beef with drained tomatoes and condensed soup. Add some tomato juice if necessary to thin the mixture slightly.
  5. 5 Place the cabbage in the prepared casserole dish, mounding it in the middle. Pour beef mixture over top and cover tightly with foil.
  6. 6 Bake in the oven for 1 hour. Remove the foil and bake for 1 more hour. Remove from the oven and allow to cool for 20 minutes or so before serving. Serve hot.

By Paul

Five Ingredient Pasta Toss
Dinner Italian

Five Ingredient Pasta Toss

3.9

Prep
8 min
Cook
12 min
Total
20 min

Instructions

  1. 1 Combine the olive oil and garlic in a small bowl. Set aside.
  2. 2 Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the bow tie pasta and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink.
  3. 3 Place the pasta, beans, tomatoes, basil, and 2 tablespoons of the garlic olive oil in a large bowl; toss gently until combined. Serve the remaining olive oil at the table to drizzle over individual servings.

By elsaw

Baked Zucchini Noodles with Creamy Ricotta
Dinner

Baked Zucchini Noodles with Creamy Ricotta

4.5

Prep
15 min
Cook
40 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C).
  2. 2 Heat olive oil in an oven-safe skillet over medium heat. Add onion and garlic and saute until soft, 2 to 3 minutes. Add ground turkey and cook and stir until browned, crumbly, and no longer pink, 5 to 7 minutes. Pour in marinara sauce and diced tomatoes; let simmer until thick, about 10 minutes.
  3. 3 Squeeze zucchini noodles to get most of the water out. Add to the skillet and stir to combine. Add ricotta cheese in 1-tablespoon dollops around the skillet. Sprinkle mozzarella cheese on top.
  4. 4 Bake, uncovered, in the preheated oven for 20 minutes. Remove from the oven and let sit for 5 minutes to set up. Sprinkle with basil and red pepper flakes before serving.

By mkhurt

Pasta Bean Soup
Dinner

Pasta Bean Soup

4.8

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Heat olive oil in a stock pot over medium-high heat; cook and stir sausage and garlic in the hot oil until sausage is crumbly and evenly browned, about 10 minutes. Drain and discard any excess grease.
  2. 2 Mix tomatoes, navy beans, beef stock, chicken stock, basil, oregano, and red pepper flakes into sausage mixture; bring to a boil. Add spinach and ditalini pasta and simmer until pasta is tender but firm to the bite, about 10 minutes.

By RAGTIMEWALTZER

Slow Cooker Stuffed Peppers
Dinner American

Slow Cooker Stuffed Peppers

3.9

Prep
20 min
Cook
365 min
Total
385 min

Instructions

  1. 1 Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
  2. 2 Mix ground beef, tomatoes, rice, ketchup, Worcestershire sauce, and black pepper together in a bowl.
  3. 3 Stuff each green bell pepper with ground beef mixture.
  4. 4 Arrange stuffed bell peppers in the crock of a slow cooker; place the reserved tops back onto each bell pepper. Pour water around the base of each stuffed bell pepper.
  5. 5 Cook on Low for 6 to 8 hours.

By Cooper4

Easy Tomato-Beet Soup
Dinner American

Easy Tomato-Beet Soup

4.8

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Puree tomatoes, beets, tomato paste, and 1/2 cup beef stock together in a blender until smooth.
  2. 2 Pour tomato mixture into a saucepan with the remaining beef stock. Stir sugar, dill, hot pepper sauce, salt, and pepper into the tomato mixture.
  3. 3 Bring the soup to a simmer, reduce heat to medium-low, and cook until the flavors meld, about 30 minutes.

By Cindy Sherry-Cassel

Plant-Based Italian Sausage Pasta
Dinner

Plant-Based Italian Sausage Pasta

5.0

Prep
30 min
Cook
30 min
Total
60 min

Instructions

  1. 1 Heat oil in an extra-large skillet over medium-high heat. Add sausage; cook until browned, turning occasionally, about 5 minutes. Remove from the skillet, reserving drippings in skillet.
  2. 2 Add onion, bell pepper, and garlic to the skillet; cook, stirring, over medium heat until softened, 5 minutes. Carefully add wine to skillet. Cook, scraping up any browned bits, for 1 minute. Add crushed tomatoes, fire-roasted tomatoes, Italian seasoning, sugar, salt, and red pepper. Return sausage to skillet. Bring to a boil. Reduce heat; simmer, covered, stirring occasionally, for 10 minutes. Uncover and cook until desired consistency, about 5 minutes.
  3. 3 Meanwhile, bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
  4. 4 Serve pasta topped with sauce and sprinkle with Parmesan cheese.

By Juliana Hale

Instant Pot Vegetable Soup
Dinner

Instant Pot Vegetable Soup

5.0

Prep
30 min
Cook
25 min
Total
65 min

Instructions

  1. 1 Heat oil in a multi-functional pressure cooker (such as Instant Pot) set to the Sauté function. Add carrots, celery, onion, and salt; cook and stir for 2 minutes. Stir in garlic and chile pepper; sauté until fragrant, about 2 minutes. Add tomatoes, potatoes, kale, and zucchini. Pour in vegetable broth, add bay leaf, and stir to combine.
  2. 2 Close and lock the lid; select high pressure according to manufacturer's instructions. Set the timer for 10 minutes; allow 10 to 15 minutes for pressure to build.
  3. 3 Release pressure using the natural-release method according to the manufacturer's instructions, about 5 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes more. Unlock and remove the lid.
  4. 4 Ladle soup into bowls and garnish with lemon zest and parsley.

By Chuck Minor