These easy Totchos combine crispy tater tots, seasoned ground beef, and melted nacho cheese. Top them with fresh avocado and sour cream for a fun dinner. 

Easy Totchos Recipe (Tater Tot Nachos)

Totchos are the ultimate comfort food mashup. If you love nachos and tater tots, this combination will be your new favorite dinner option.

I love making these totchos when I need a fun, stress-free dinner that everyone actually gets excited about. It’s one of those recipes that feels like a treat but uses simple ingredients I usually have on hand. You get all the flavors of nachos layered over crispy tater tots, which makes it perfect for feeding a hungry family or serving at game night. Plus, everyone can customize their toppings, so it’s a guaranteed win!

Why You Will Love This Recipe

• Fast Preparation: The entire meal takes under an hour from start to finish.
• Customizable: You can set up a topping bar with sour cream, avocados, and jalapeños.
• Kid Approved: Swapping standard tortilla chips for tater tots makes this a huge hit with children.

Ingredients and Substitutions

• Start with a 32-ounce package of tater tots, which form the crispy base. Spread them out well so they roast instead of steaming. If you want extra crunch, you can bake them a few minutes longer than the package suggests.
• The nacho cheese sauce (15 ounces) brings that classic creamy layer. A jarred version keeps things simple, though you can swap in a homemade queso blanco for a richer flavor.
• For the protein, 1 pound of ground beef gives a savory, hearty topping. Ground turkey or chicken works well as a lighter option, and plant-based crumbles can easily stand in too.
• Salsa (1 cup) adds moisture and flavor to the beef mixture. Choose mild or spicy depending on your preference, or even use a chunky pico-style salsa for more texture.
• The taco seasoning (2 tablespoons) ties the beef together with warm spices. Store-bought works well, or use a homemade blend to control the salt level.
• A mix of ½ cup thawed corn, ½ cup diced green bell pepper, and ½ cup diced yellow bell pepper adds sweetness and color. You can swap in red bell pepper or even black beans for a slightly different twist.
• Olive oil (2 teaspoons) helps the peppers soften and develop a bit of browning, which adds depth to the final dish.
• For toppings, Roma tomato, jalapeño, and sliced olives bring freshness and a little bite. Sour cream adds a cool, creamy contrast, while avocado gives richness. Finish with green onions for a mild, sharp note. You can easily add shredded lettuce, cilantro, or a squeeze of lime for a brighter finish.

How To Make Totchos

Bake the tots until crisp, layer with seasoned beef, cheese, and vegetables, then return to the oven briefly before finishing with fresh toppings and serving hot.

Step-by-Step Instructions:

1. Prep Oven: Preheat the oven to 425 degrees Fahrenheit. Spread the 32 ounces of tater tots in an even layer on a large baking sheet.
2. Bake Tots: Bake the potatoes for 24 to 26 minutes, until golden and crisp.
3. Cook Beef: During baking, cook the 1 pound of ground beef in a large skillet over medium-high heat until browned. Drain the excess fat.
   
4. Season Beef: Add the 2 Tablespoons of taco seasoning and 1 cup of salsa to the beef. Stir the mixture and cook for 1 to 2 minutes until heated through. Remove the pan from the heat.
5. Cook Peppers: Add 2 teaspoons olive oil, ½ cup diced green bell pepper, and ½ cup diced yellow bell pepper to a small skillet over medium heat. Cook until the vegetables soften and turn lightly brown.
   
6. Assemble: Remove the tater tots from the oven. Spoon the seasoned beef evenly over the top. Pour the 15 ounces of nacho cheese sauce over the beef. Sprinkle the ½ cup of corn and the cooked peppers over the pan.
   
7. Bake Totchos: Bake for 5 to 10 minutes until everything is heated through and the cheese is warm.
8. Serve: Remove the pan from the oven. Add the diced Roma tomato, sliced jalapeño, sliced olives, sour cream, avocado, and green onions. Serve right away.
   

High Altitude Adjustments

At higher elevations, food can dry out more quickly and cook a bit faster.

Reduce the oven temperature slightly to 400 degrees Fahrenheit if your tots are browning too quickly. You can also add an extra tablespoon or two of salsa to the beef mixture to maintain moisture. Keep an eye on the final bake time, as it may be slightly shorter.

If you try these totchos, share how you topped yours and what twists you added. Save this recipe for your next busy night or casual gathering, and come back to leave a comment with your favorite variation. 

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Crispy Tater Tot Nachos with All the Toppings (Totchos)

These easy totchos combine crispy tater tots, seasoned beef, and melted nacho cheese into a fun, comfort food dinner that works for busy nights or casual gatherings.

Course Main Dish

Cuisine Mexican-American

Keyword nachos, tater tots

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 8 people

Calories 586kcal

Author Jenna Harrison

Equipment

• baking sheet
• Large Skillet
• Small skillet
• Spatula or wooden spoon
• Knife
• Cutting board
• Measuring spoons

Ingredients

• 32 oz package tater tots
• 15 oz jar nacho cheese sauce
• 1 lb ground beef
• 1 cup salsa
• 2 Tablespoons taco seasoning
• ½ cup frozen corn thawed
• ½ cup green bell pepper diced
• ½ cup yellow bell pepper diced
• 2 teaspoons olive oil

Toppings

• 1 Roma tomato diced
• 1 large jalapeño sliced
• 4 oz jar sliced olives
• ½ cup sour cream
• 1 medium avocado cut into pieces
• 2 green onions sliced

US Customary – Metric

Instructions

• Preheat the oven to 425°F. Spread the tater tots in an even layer on a large baking sheet. Bake for 24 to 26 minutes until golden and crisp.
  32 oz package tater tots
• While the tots bake, cook the ground beef in a large skillet over medium-high heat until browned. Drain excess fat.
  1 lb ground beef
• Add the taco seasoning and salsa to the beef. Stir and cook for 1 to 2 minutes until heated through. Remove from heat.
  2 Tablespoons taco seasoning, 1 cup salsa
• In a small skillet over medium heat, add the olive oil and diced peppers. Cook until slightly softened and lightly browned.
  ½ cup green bell pepper, ½ cup yellow bell pepper, 2 teaspoons olive oil
• Remove the tater tots from the oven. Spoon the seasoned beef evenly over the top.
• Pour the nacho cheese sauce over the beef. Sprinkle the corn and cooked peppers over the top.
  15 oz jar nacho cheese sauce, ½ cup frozen corn
• Return the pan to the oven and bake for 5 to 10 minutes until everything is heated through and the cheese is warm.
• Remove from the oven and add the toppings.
  1 Roma tomato, 1 large jalapeño, 4 oz jar sliced olives, ½ cup sour cream, 1 medium avocado, 2 green onions
• Serve right away.

Notes

• Store leftovers in an airtight container in the refrigerator for up to 3 days. The tots will soften over time, though the flavor remains great.
• Reheat in the oven at 400°F for the best texture. Spread everything on a baking sheet and heat until warmed through. The oven helps bring back some crispness.
• Freezing is not recommended once assembled, though you can freeze cooked beef separately for faster prep later.
• You can prepare the beef mixture a day ahead and refrigerate it. When ready to serve, bake the tots fresh and assemble.

Nutrition

Serving: 2cups | Calories: 586kcal | Carbohydrates: 43g | Protein: 16g | Fat: 41g | Saturated Fat: 11g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 1510mg | Potassium: 774mg | Fiber: 6g | Sugar: 5g | Vitamin A: 866IU | Vitamin C: 38mg | Calcium: 104mg | Iron: 2mg

Recipe FAQs

More Sheet Pan Dinners

• Sheet Pan Gnocchi Carbonara
• Smoked Sausage and Potatoes
• Sheet Pan Pizza

The post Loaded Totchos with Beef and Nacho Cheese appeared first on The Cozy Fork.

If you are looking for the ultimate appetizer that disappears faster than you can set the tray down, you have found it. These Bacon-Wrapped Meatballs are the definition of “meat candy.”

At The Cozy Fork, we believe the best recipes deliver maximum flavor with minimal fuss. By using premade meatballs, we cut the prep time to just 15 minutes, allowing you to focus on what matters: that incredible, sweet-and-tangy glaze!

Each meatball is wrapped in smoky bacon, baked until crisp, and then slathered in a rich brown sugar and ketchup sauce. Whether you serve them on toothpicks for game day or over a bed of rice for a decadent weeknight dinner, these are a guaranteed crowd-pleaser.

Turn these meatballs into a complete comfort food dinner by serving them over a bed of my creamy Yukon Gold Mashed Potatoes. The buttery potatoes soak up that extra brown sugar glaze perfectly.

Ingredients, Tips, and Substitutions

• Meatballs: You need 24 premade meatballs. You can use frozen (thawed slightly so the bacon wraps more easily) or fresh from the butcher counter. Homestyle or Italian style both work well. Also, chicken or turkey meatballs work.
• Bacon: You will need 24 strips of bacon, cut in half. Important: Do not use thick-cut bacon here. Thick-cut takes too long to render and crisp up, leaving you with chewy bacon or overcooked meatballs. Standard cut is perfect.
• The Glaze: A simple pantry mix of ketchup, packed brown sugar, and white vinegar creates a BBQ-style sauce that caramelizes beautifully in the oven.

How to Make Bacon-Wrapped Meatballs

Wrap the meatballs in bacon, bake until the bacon starts to render, brush with a simple, sweet-and-tangy sauce, then return them to the oven until crispy, glossy, and irresistible.

Step-by-Step Instructions:

1. Line a baking sheet with a silicone baking mat or a piece of foil sprayed with non-stick cooking spray. Next, wrap the meatballs.
   • Take a half-slice of bacon and wrap it around the meatball.
   • Take a second half-slice and wrap it around the meatball in the opposite direction (perpendicular), covering the exposed sides. This “cross-wrap” ensures the meatball is fully encased. Place the wrapped meatball on the prepared baking sheet, seam-side down, to keep the bacon in place. 
   • Repeat with the remaining meatballs.
     
2. Par-bake the meatballs in a preheated 350°F oven for 15 minutes. This first bake allows the bacon to start rendering and shrink slightly around the meatballs.
3. While the meatballs are baking, make the sauce. In a medium bowl, whisk together the ketchup, brown sugar, and white vinegar until smooth and thoroughly combined.
   
4. Remove the meatballs from the oven and brush them generously with the sauce. Do not worry if some sauce pools in the pan; it will thicken and caramelize as it bakes.
5. Return the meatballs to the oven and bake for an additional 8 to 10 minutes, or until the bacon is crispy and the meatballs reach an internal temperature of 160°F. Remove from the oven and brush with a little more sauce before serving.
6. Serve as an appetizer with toothpicks and extra sauce on the side, or turn them into a main dish with noodles, rice, mashed potatoes, or a simple green salad.
   

Variations

• Turkey Option: For a slightly lighter version (though we don’t count calories here!), use turkey meatballs and turkey bacon. Just keep an eye on them as turkey bacon crisps faster.
• Spicy Kick: Add a pinch of cayenne pepper or a teaspoon of Sriracha to the sauce for a little heat with the sweet sauce.
• BBQ Twist: Swap the ketchup glaze for your favorite bottled BBQ sauce if you are running low on ingredients.

Don’t lose this recipe! Make sure to Pin this post to your Appetizer or Party Food board so you can find it easily for your next gathering.

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Bacon-Wrapped Meatballs

These Bacon-Wrapped Meatballs are the perfect appetizer or easy weeknight dinner. Each meatball is wrapped in smoky bacon, baked until crispy, and brushed with a sweet, tangy sauce. With minimal prep and big flavor, they’re always a crowd favorite!

Course Main Dish

Cuisine American

Keyword meatballs

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 6 people

Calories 615kcal

Author Jillian Wade

Equipment

• Large baking sheet
• mixing bowl
• whisk
• Basting brush
• tongs
• meat thermometer

Ingredients

Meatballs

• 24 premade meatballs frozen or fresh
• 24 strips bacon cut in half

Sauce

• ¾ cup ketchup
• ½ cup packed brown sugar
• 1 tablespoon white vinegar

US Customary – Metric

Instructions

Prep

• Preheat the oven to 350°F.
• Line a large baking sheet with a silicone baking mat or line it with foil and lightly coat it with nonstick spray.

Wrap the meatballs

• Take a half-slice of bacon and wrap it around the meatball. Take a second half-slice and wrap it around the meatball in the opposite direction (perpendicular), covering the exposed sides. This “cross-wrap” ensures the meatball is fully encased.
  24 premade meatballs, 24 strips bacon
• Place the wrapped meatball on the prepared baking sheet, seam-side down, to keep the bacon in place. Repeat with the remaining meatballs.

First bake

• Bake for 15 minutes.

Make the sauce

• While the meatballs bake, combine the ketchup, brown sugar, and white vinegar in a medium bowl. Whisk until smooth.
  ¾ cup ketchup, ½ cup packed brown sugar, 1 tablespoon white vinegar

Sauce and finish baking

• Remove the meatballs from the oven and brush them generously with the sauce.
• Return to the oven and bake for 8–10 more minutes, or until the bacon is crispy and the meatballs reach an internal temperature of 160°F.
• If you desire extra caramelization, broil the meatballs for 1-2 minutes before removing them from the oven.

Serve

• Remove from the oven and brush with more sauce before serving.
• Serve as an appetizer with extra sauce for dipping. Serve as a main dish with noodles, rice, or your favorite sides.

Notes

Storage & Leftovers

• Fridge: Store leftover cooked meatballs in an airtight container in the refrigerator for up to 3–4 days.
• Reheating: To bring the bacon back to life, avoid the microwave if possible (it makes the bacon chewy). Instead, reheat them on a baking sheet in a 350°F oven for 10–15 minutes or in an air fryer at 350°F for 3–5 minutes.

Freezer Instructions

• Freezing Uncooked (Best Method): You can prep a big batch and freeze them before baking!
• 1. Wrap the meatballs in bacon as instructed.
  2. Place them on a parchment-lined baking sheet (not touching) and freeze for 1 hour until solid (“flash freezing”).
  3. Transfer the frozen meatballs to a freezer-safe bag or container. They will keep for up to 3 months.
  4. To Bake: Thaw overnight in the fridge and bake as directed, or bake from frozen by adding 5–10 minutes to the initial baking time.
• Freezing Cooked: Let the cooked meatballs cool completely. Place them in a freezer-safe bag or container and freeze for up to 3 months. Thaw in the fridge overnight before reheating.

Make-Ahead Tips (Prep Now, Bake Later)

• The “Night Before” Prep: You can wrap the meatballs in bacon up to 24 hours in advance. Place them on the prepared baking sheet, cover tightly with plastic wrap, and refrigerate. When you’re ready to eat, uncover and pop the tray straight into the oven (you may need to add 2–3 minutes to the cook time since they are starting cold).
• Prep the Sauce: Whisk together and store in a jar or an airtight container in the fridge for up to 1 week. Give it a quick stir before brushing it onto the meatballs.

Nutrition

Serving: 4meatballs | Calories: 615kcal | Carbohydrates: 27g | Protein: 21g | Fat: 47g | Saturated Fat: 16g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 21g | Trans Fat: 0.1g | Cholesterol: 98mg | Sodium: 891mg | Potassium: 444mg | Fiber: 0.1g | Sugar: 24g | Vitamin A: 190IU | Vitamin C: 2mg | Calcium: 32mg | Iron: 1mg

Recipe FAQs

Love meatballs but want something with a little spice? Try my Crockpot Mexican Meatballs next! They are simmered in a rich enchilada sauce and are just as easy to make.

The post Sticky Bacon-Wrapped Meatballs (5 Ingredients) appeared first on The Cozy Fork.

Skip the drive-thru for this Copycat Taco Bell Mexican Pizza! It features crispy fried shells, seasoned beef, and green chiles for the ultimate comfort food dinner.

Skip the Drive-Thru: Make This Mexican Pizza Tonight

Let’s be honest for a second. There is nothing quite as heartbreaking as when the Mexican Pizza disappears from the drive-thru menu. But don’t worry, because we have the ultimate solution. This Copycat Taco Bell Mexican Pizza is not just a placeholder, it’s better than the original.

At The Cozy Fork, we don’t do “light” versions of restaurant favorites. We do the real deal. We are talking about crisp, golden-fried flour tortillas layered with seasoned ground beef, savory refried beans, and melted cheese, all topped with a zesty custom enchilada sauce.

The secret to making this taste authentic is in the preparation of the shells. We fry them lightly in oil before assembling. This ensures that it has a satisfying crunch when you cut into it, rather than a soggy tortilla mess. Gather the family because this is the ultimate fun Friday night dinner!

Ingredients, Notes, and Substitutions

The heart of this recipe is the balance between crisp, creamy, saucy, and melty. These ingredients make it happen, and each one has a simple tweak option if you want to customize. 

• Ground beef: This brings the classic Taco Bell flavor and soaks up every bit of seasoning and sauce. Ground turkey works well if you prefer something leaner and a plant based crumble turns this into an easy vegetarian version.
• Onion, grated: Grating helps the onion melt into the meat, adding moisture and flavor without noticeable texture. Finely diced onion works too, and onion powder comes in handy if you need a quick pantry substitute.
• Flour tortillas: These crisp beautifully and give that signature layered crunch. You can lightly spray them with oil and bake instead of frying for a lighter option. Corn tortillas are not traditional, but they add a lovely toasted flavor.
• Vegetable oil: Used to fry the tortillas, chosen for its neutral flavor and high-heat stability. Canola or avocado oil works just as well.
• Refried beans: These act like a creamy edible glue, holding the layers together. Warm them so they spread easily. Refried black beans or a lighter version thinned with a splash of broth are both excellent choices.
• Mexican cheese blend: This melts smoothly and gives that stretchy, cheesy finish. Cheddar or Monterey Jack are easy swaps, and Pepper Jack adds a gentle kick if you love heat.
• Taco seasoning: This creates the familiar fast food flavor profile and seasons both the meat and the sauce. A homemade blend works beautifully if you prefer to control the spice level.
• Diced green chiles: These add mild heat and a gentle tang. Use roasted green chiles for deeper flavor or sub in a spoonful of salsa verde.
• Red enchilada sauce: This becomes the iconic Mexican pizza sauce. Choose mild, medium, or hot depending on what your family prefers. A tablespoon of tomato paste enhances richness if you want more body.
• Toppings: Tomatoes, sour cream, green onion, olives, and guacamole bring brightness, creaminess, and color. Add shredded lettuce for crunch or hot sauce for spice.

How to Make Taco Bell Mexican Pizza

Fry the tortillas until crisp. Cook the beef with the onion, then season with the sauce. Spread beans and meat on the bottom tortillas, top with cheese and the second tortilla, sauce the tops, bake until melty, then finish with toppings.

Step-by-Step Instructions:

1. Preheat the oven to 400°F. Line two large baking sheets with silicone baking mats.
2. Heat the vegetable oil in a large skillet over medium-high heat. Fry each tortilla for about 30 seconds per side until lightly golden and bubbly. Transfer to a plate lined with paper towels to drain.
3. Drain the excess oil from the skillet if needed. Add the ground beef and grated onion, and cook for 5 to 8 minutes until the meat is browned. Drain and set aside.
   
4. Warm the refried beans in a small saucepan over medium-low heat for about 5 to 8 minutes until smooth and spreadable.
5. Whisk together the taco seasoning, drained green chiles, and red enchilada sauce in a medium bowl.
6. Pour about ¾ of the sauce into the cooked beef and stir to combine. Set the remaining sauce aside.
   
7. Lay 6 fried tortillas on the prepared baking mats. Spread each with warm refried beans, then about ⅓ cup of the saucy beef mixture, and about 2 tablespoons of cheese.
   
8. Place the remaining tortillas on top to create the pizza stacks. 
9. Spread the tops with the remaining sauce. 
10. Then sprinkle each with 1 tablespoon of cheese.
    
11. Bake for 4 to 5 minutes until the cheese is melted and bubbly.
12. Top with tomatoes, sour cream, green onions, olives, and guacamole. Slice into quarters and serve immediately.
    

Cooking at Altitude Adjustments:

If you live above 3000 feet, reduce the oven temperature slightly to 390°F to prevent over-browning. Add one to two tablespoons of extra liquid to the sauce if it seems to thicken too quickly. You may also need to reduce baking time by 1-2 minutes since foods brown faster at altitude.

If you make this Mexican Pizza, I would love to hear how it turned out. Leave a comment, share a photo, or save the recipe so you can find it again on busy weeknights. Your feedback helps others fall in love with it, too.

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Mexican Pizza

Better than the original, this Taco Bell Mexican Pizza is loaded with seasoned beef, creamy beans, melty cheese, and zesty taco sauce.

Course Main Dish

Cuisine Mexican-American

Keyword copycat recipe

Prep Time 15 minutes minutes

Cook Time 42 minutes minutes

Total Time 57 minutes minutes

Servings 6 people

Calories 673kcal

Author Jenna Harrison

Equipment

• Large Skillet You need a wide pan for frying the tortillas and browning the beef.
• Two Baking Sheets Since this makes 6 pizzas, you will need plenty of surface area.
• Silicone Baking Mats These are crucial for easy cleanup and to prevent the cheese from sticking to your pans.
• Small saucepan For warming the refried beans so they spread easily.
• Paper towels Essential for draining the excess oil from the fried tortillas.

Ingredients

• 1 lb ground beef
• 1 small onion grated
• 12 flour tortillas "soft taco" size, about 8 inches in diameter
• ⅓ cup vegetable oil
• 15 oz can refried beans
• 1 ¼ cups Mexican cheese blend

Mexican Pizza Sauce:

• 1 packet taco seasoning
• 4 oz can diced green chiles drained
• 20 oz can red enchilada sauce

Toppings:

• green onion diced
• 4 oz can sliced black olives
• diced tomato
• sour cream
• guacamole

US Customary – Metric

Instructions

Prep the Oven & Pans:

• Preheat your oven to 400°F. Prepare two large baking sheets by lining them with silicone baking mats.

Fry the Shells:

• In a large skillet, heat the vegetable oil over medium-high heat. Fry each tortilla shell for 30 seconds on each side. They should be golden and bubbly but not burnt. Place them on a plate lined with paper towels to soak up excess oil.
  ⅓ cup vegetable oil, 12 flour tortillas

Cook the Beef:

• In the same large skillet (drain excess oil if needed), add the ground beef and grated onion. Cook over medium-high heat for 5–8 minutes until the meat is browned. Drain the fat and set the meat aside.
  1 lb ground beef, 1 small onion

Warm the Beans:

• While the beef cooks, place the refried beans in a small saucepan. Warm them over medium-low heat for 5–8 minutes, stirring occasionally, until they are smooth and easy to spread.
  15 oz can refried beans

Make the Sauce:

• In a medium bowl, whisk together the taco seasoning, drained diced green chiles, and red enchilada sauce.
  1 packet taco seasoning, 4 oz can diced green chiles, 20 oz can red enchilada sauce

Season the Meat:

• Pour ¾ of the sauce mixture into the cooked ground beef. Stir well until combined. Reserve the remaining sauce for the topping.

Assemble the Base:

• Lay 6 fried tortillas on the prepared baking mats. Spread a layer of warm refried beans on each tortilla. Next, spread about ⅓ cup of the saucy meat mixture over the beans. Top this layer with 2 tablespoons of cheese.
  1 ¼ cups Mexican cheese blend

Add the Top Layer:

• Place the remaining 6 tortillas on top of the cheese layer to create a sandwich. Spread the remaining sauce over the tops of the pizzas. Sprinkle with 1 tablespoon of cheese.

Bake:

• Bake for 4–5 minutes just until the cheese is melted and bubbly.

Top & Serve:

• Remove from the oven. Top generously with diced tomatoes, sour cream, green onions, sliced olives, and guacamole. Slice into quarters and serve immediately!
  green onion, 4 oz can sliced black olives, diced tomato, sour cream, guacamole

Notes

Store slices in an airtight container in the refrigerator for up to three days. Reheat in the air fryer at 350°F for 3-5 minutes to restore the crunch. The oven works too at 375°F for about 10 minutes.

To freeze, assemble the pizzas right up until the final bake, but leave off any fresh toppings. Wrap tightly and freeze for up to two months. Reheat from frozen at 400°F for about 12-15 minutes. Add fresh toppings just before serving.

For make-ahead prep, cook the beef, fry the tortillas, and mix the sauce the day before. Keep components separate and assemble right before baking to maintain crispness.

Recipe Variations

Spicy Kick: If you love heat, swap the mild enchilada sauce for medium or hot, or add fresh jalapeños to the topping list.

Chicken Version: Swap the ground beef for shredded rotisserie chicken mixed with the sauce for a lighter twist.

Vegetarian: Skip the beef entirely. Mix the ¾ cup of sauce directly into the beans for a hearty meat-free layer.

Nutrition

Serving: 1pizza | Calories: 673kcal | Carbohydrates: 49g | Protein: 29g | Fat: 40g | Saturated Fat: 13g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 2284mg | Potassium: 357mg | Fiber: 8g | Sugar: 11g | Vitamin A: 940IU | Vitamin C: 10mg | Calcium: 414mg | Iron: 5mg

Mexican Pizza Recipe FAQs

More Tex-Mex Ground Beef Recipes:

• Ground Beef Enchiladas
• Sonic Chili Recipe
• Cheesy Taco Potato Casserole

The post Crispy Copycat Taco Bell Mexican Pizza appeared first on The Cozy Fork.

This Top Round Roast is simple to make with a savory upgrade on classic comfort food. The roast is seared for a richer flavor, then roasted to perfection with red wine and herbs, resulting in a fork-tender and juicy finish. 

Top Round Roast That’s Tender & Juicy Every Time

I love a recipe that is a comforting meal that feels special without being complicated. That’s what this Top Round Roast recipe is all about! The quick sear locks in flavor before it is roasted to perfection, taking the flavor to the next level. 

This is the kind of recipe that looks and tastes like a cozy Sunday meal, but is simple enough to have on a weeknight. When you want a dinner that is easy to make and delivers big on flavor, this roast checks all the boxes. 

Ingredients

Here is everything you need to make this roast, along with a few simple substitution recommendations. 

• 4 lb top round roast: A chuck roast or sirloin roast will work as well. 
• 1 Tablespoon olive oil: Helps to sear the roast. You can also use avocado or canola oil. 
• 2 teaspoons salt: Enhances the overall flavor. Use sea salt or kosher salt. 
• 2 teaspoons pepper: Adds a mild heat. White pepper is a good substitute. 
• 2 teaspoons garlic powder: Use 2-3 cloves of fresh garlic for a similar savory taste. 
• 2 teaspoons onion powder: Use one small onion, diced small, to add a similar sweet taste. 
• 2 teaspoons paprika: Smoked paprika or chili powder will also add a touch of heat if you do not have paprika. 
• 2 teaspoons dried rosemary: Gives an earthy vibe to the overall flavor. Double the thyme if you do not have any dried rosemary. 
• 2 teaspoons dried thyme: Use oregano to get a similar savory taste. 
• ½ cup cooking red wine: Helps tenderize the roast. Use beef broth and one teaspoon of balsamic vinegar as an alternative.

How To Cook a Top Round Roast

Make the spice rub, rub the roast, sear, and cook. Let me show you how.

1. Prep roast: Pat the roast dry with paper towels. 
2. Mix the seasonings and season the roast: In a small bowl, combine the seasonings. Rub the spice mixture all over the meat, coating it evenly. Wrap loosely and refrigerate uncovered for at least 2 hours or overnight. 
3. Sear roast: Remove the roast from the fridge about 30 minutes before cooking, so it comes closer to room temperature. Heat olive oil in a large Dutch oven over medium-high heat. Sear the roast for 3–4 minutes per side until browned.
   
4. Add wine: Pour the red wine into the pot, scraping up any browned bits from the bottom with a wooden spoon.
5. Roast and rest: Cover the Dutch oven with its lid and transfer to the 325°F preheated oven. Roast for about 1 hour (or until the internal temperature reaches 140–145°F for medium-rare to medium). Remove the roast from the oven and let it rest for 10 minutes.
6. Slice and serve: Slice against the grain. Pair with mashed potatoes, gravy, or roasted vegetables for a complete meal.
   

Make It A Meal

Roast and potatoes belong together. This recipe for Yukon Gold Mashed Potatoes is my favorite. Throw together a simple green salad, and you have the best meal ready to go. 

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Top Round Roast (Tender & Juicy)

Juicy top round roast seared and roasted with red wine and herbs. It’s a simple recipe with a gourmet touch.

Course Main Dish

Cuisine American

Keyword Dutch Oven, Top Round Roast

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Inactive Prep 2 hours hours 10 minutes minutes

Total Time 3 hours hours 25 minutes minutes

Servings 8 people

Calories 343kcal

Author Jenna Harrison

Equipment

• Measuring cups & spoons
• Dutch Oven
• mixing bowl
• Mixing spoon

Ingredients

• 4 lb top round roast
• 1 Tablespoon olive oil
• 2 teaspoons salt
• 2 teaspoons black pepper
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 2 teaspoons paprika
• 2 teaspoons dried rosemary
• 2 teaspoons dried thyme
• ½ cup red cooking wine

US Customary – Metric

Instructions

Prep roast:

• Pat the roast dry with paper towels and trim off any excess fat.

Mix seasoning and season roast:

• In a small bowl, combine the salt, pepper, garlic powder, onion powder, paprika, rosemary, and thyme. Rub the spice mixture all over the meat, coating it evenly.

Refrigerate:

• Wrap loosely and refrigerate uncovered for at least 2 hours or overnight. This allows flavors to penetrate and helps tenderize the meat.

Set at room temp:

• Remove the roast from the fridge about 30 minutes before cooking, so it comes closer to room temperature, which will help it cook more evenly.

Sear roast:

• Heat olive oil in a large Dutch oven over medium-high heat. Sear the roast for 3–4 minutes per side until browned.

Add wine:

• Pour the red wine into the pot, scraping up any browned bits from the bottom with a wooden spoon.

Roast and rest:

• Cover the Dutch oven with its lid and transfer to the 325°F preheated oven. Roast for about 1 hour (or until the internal temperature reaches 140–145°F for medium-rare to medium). Remove the roast from the oven and let it rest for 10 minutes.

Slice and serve:

• Slice against the grain. Pair with mashed potatoes, gravy, or roasted vegetables for a complete meal.

Notes

Refrigerate: Let the roast cool to room temperature, then slice and store in an airtight container for 3–4 days.

Freeze: Wrap slices tightly (or layer with parchment) and freeze for up to 2–3 months.

Thawing/Reheating: Thaw in refrigerator overnight. To reheat, place slices in a baking dish, add a little beef broth or pan sauce, cover with foil, and warm at 300°F until heated through. Avoid microwaving, as this can dry out the food.

Leftover ideas: Roast beef sandwiches, beef & gravy over mashed potatoes, thinly sliced over salad, beef stroganoff, or chopped into hash.

Nutrition

Serving: 6ounces | Calories: 343kcal | Carbohydrates: 2g | Protein: 51g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 141mg | Sodium: 711mg | Potassium: 814mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 259IU | Vitamin C: 0.3mg | Calcium: 55mg | Iron: 5mg

Top Round Roast Recipe FAQs

More Main Dish Recipes

• Creamy Ricotta Pesto Sauce
• Easy Slow Chicken and Broccoli
• One-Pot Flank Steak Chili 

The post Top Round Roast Done Right appeared first on The Cozy Fork.

This flank steak chili is a one-pot comfort meal full of chopped steak, bold spices, and classic chili flavor. It’s perfect with tortilla chips, on top of a potato, or with cornbread.

Hearty Flank Steak Chili (30 Minute Recipe)

If you need a dinner that is both satisfying and easy to make, this steak chili is it. It’s the kind of meal that everyone talks about. The chopped steak is a nice switch from the typical ground beef, and the seasonings give it a savory flavor that is irresistible. When the weather starts to cool down, this is my go-to recipe, and once you’ve made it, it will become your new family favorite too.

Ingredients

Below is everything you need to make this chili, along with a few substitution recommendations. 

• 1 lb chopped flank steak – A hearty flavor and nice texture. Stew meat would work as an alternative, but it will have a different flavor profile. 
• 1 small yellow onion – Adds a mild sweetness. Use a white onion as a substitute, but it will have a sharper taste. 
• 1 large green bell pepper – You can use a red or yellow bell pepper.
• 1 Tablespoon olive oil – Adds a richness to the dish while sauteing the veggies. You can use avocado or canola oil. 
• 1 ½ Tablespoons Worcestershire sauce – Adds a slightly tangy flavor. 
• 28-oz can of crushed tomatoes – Creates the base of the chili. Use diced tomatoes as a substitute. 
• 16-oz can of red kidney beans – An additional source of protein. You can substitute black or pinto beans.  
• 1 cup beef broth – Enhances the beefy flavor. Use chicken broth if you do not have beef broth. 
• 1 Tablespoon yellow mustard – The tang of the mustard balances the richness of the dish. 
• 1 teaspoon cumin – Adds an earthy, warm flavor. 
• 1 ½ teaspoons garlic powder – Use 2-3 minced garlic cloves as an alternative. 
• 2 teaspoons chili powder – Gives a mild heat to the dish. 
• 1 teaspoon dried oregano – Italian seasoning or dried thyme will have a similar effect as the oregano. 
• 1 teaspoon salt – Enhances the overall flavor. 
• 1 teaspoon pepper – Gives a bit of heat to the chili. 

How To Make Steak Chili 

Brown chopped steak, sauté with onion and pepper, stir in spices, then add tomatoes, beans, and broth. Simmer briefly, then serve with toppings. Let me show you how:

1. In a large pot, brown the chopped steak over high heat until seared on all sides.
2. Reduce the heat to medium-high, add the onion, green pepper, and olive oil. Sauté for 2 to 3 minutes until the vegetables start to soften and brown.
3. Add in the Worcestershire sauce, mustard, cumin, garlic powder, chili powder, and oregano. Stir and cook for 2 to 4 minutes to let the spices bloom.
   
4. Reduce the heat to medium. Stir in the crushed tomatoes, kidney beans, beef broth, salt, and pepper. Let it cook for 5 minutes until everything is heated through and flavors meld.
5. Remove from the stove. Serve hot with your favorite garnishes.
   

Make It A Meal

Whip up some delicious corn muffins to serve alongside this chili. Or use it to make these chili cheese tots. 

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Flank Steak Chili

This flank steak chili is a quick one-pot recipe loaded with tender chopped steak, bold spices, and rich flavor.

Course Main Dish

Cuisine American

Keyword beef, chili

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 8 people

Calories 216kcal

Author Jenna Harrison

Equipment

• Large Pot
• wooden spoon
• Cutting board
• Sharp Knife
• Measuring Spoons/Cups

Ingredients

• 1 lb flank steak chopped
• 1 small yellow onion diced
• 1 large green bell pepper diced
• 1 Tablespoon olive oil
• 1 ½ Tablespoons Worcestershire sauce
• 28 oz can of crushed tomatoes
• 16 oz can of red kidney beans rinsed and drained
• 1 cup beef broth
• 1 Tablespoon yellow mustard
• 1 teaspoon cumin
• 1 ½ teaspoons garlic powder
• 2 teaspoons chili powder
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1 teaspoon pepper

GARNISHES:

• shredded cheese
• cornbread
• tortilla chips
• sour cream

US Customary – Metric

Instructions

• In a large pot, brown the steak on high heat.
• Turn down to medium-high, add the onion, pepper, and olive oil, and cook for about 2-3 minutes, or until the onions and peppers start to brown.
• Sprinkle the Worcestershire sauce, mustard, cumin, garlic powder, chili powder, and oregano over the mixture, and cook for 2-4 minutes.
• Reduce the heat to medium, add the crushed tomatoes, kidney beans, beef broth, salt, and pepper, and cook for 5 minutes.*
• Remove from the stove, sprinkle with cheese, serve, and enjoy!

Notes

*If you want a thicker chili, simmer it for 30-60 minutes or until your desired consistency is reached. 

Here are basic storage, reheating, and make-ahead tips: 

Refrigerate: Store leftovers in an airtight container for up to 4 days.

Freeze: Cool completely and store in freezer-safe containers for up to 3 months.

Thaw: Place in the fridge overnight before reheating.

Reheat: Warm gently on the stovetop over medium heat or in the microwave. Add a splash of broth if it thickens too much.

Make ahead: This chili tastes even better the next day, so you can prepare it ahead and refrigerate until ready to reheat.

 

Nutrition

Serving: 1.5cups | Calories: 216kcal | Carbohydrates: 24g | Protein: 20g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 34mg | Sodium: 637mg | Potassium: 833mg | Fiber: 7g | Sugar: 6g | Vitamin A: 450IU | Vitamin C: 27mg | Calcium: 82mg | Iron: 5mg

Flank Steak Chili FAQs

What type of steak works best?

Flank, sirloin, or chuck steak are great options. Sirloin is lean and tender, flank has good beefy flavor, and chuck is well-marbled for extra richness.

Can I make this in a slow cooker?

Yes. Brown the steak first, then add all ingredients to the slow cooker. Cook on low for 6 to 8 hours or high for 3 to 4 hours.

How can I make it spicier?

Add extra chili powder, a pinch of cayenne pepper, or diced jalapeños when sautéing the vegetables.

Can I skip the beans?

Yes, add an extra half cup of steak or more vegetables like zucchini or corn to bulk it up.

Is this chili gluten-free?

Yes, as written, it is gluten-free. Just make sure your Worcestershire sauce and broth are certified gluten-free.

How can I thicken the chili?

Simmer uncovered for a few extra minutes to reduce the liquid, or mash some of the beans against the side of the pot for a thicker texture.

What if my chili is too thick?

Add a splash of beef broth or water to reach your desired consistency.

The post One-Pot Flank Steak Chili appeared first on The Cozy Fork.

Recreate Sonic’s famous chili in your kitchen with this easy, cozy recipe made with ground beef, peppers, spices, and beans. Finish it off with a sprinkle of cheese for an ultimate comfort food indulgence.

One-Pot Chili That Tastes Like Sonic’s (But Better)

Sonic’s chili is a drive-thru favorite. It’s packed with perfectly seasoned ground beef, tender peppers, hearty beans, and the perfect blend of spices that bring all the warmth and flavor to this savory chili. It comes together quickly and easily, making it ideal for busy nights, chilly evenings, or when you want something comforting. Topped with a handful of cheese, it’s total comfort in a bowl, without needing to head to Sonic to get it.  

Ingredients and Substitutions

Here is everything you need to make this chili and some simple substitutions.

• 1 lb ground beef – This is the savory base of the chili. You can substitute ground turkey for a lighter taste. 
• 1 small onion – Adds sweetness and depth to the chili. Use onion powder if you do not have an onion. 
• 1 large green pepper – This adds a slight crunch to the chili’s texture. Use any color pepper. 
• 1 ½  Tablespoons Worcestershire sauce – Worcestershire sauce brings a savory depth that makes it seem slow-cooked. 
• 1 28-oz can of crushed tomatoes – Helps create the tangy base of the chili. 
• 1 can of red kidney beans – Adds a good protein. Substitute black or pinto beans.
• ½ cup beef broth – Use chicken or vegetable broth as a substitute if needed. 
• 1 Tablespoon mustard – Mustard adds a sharp bite to balance out the other flavors. 
• 1 teaspoon cumin – Cumin has an earthy taste that adds to the savory flavor. 
• 1 ½ teaspoons garlic powder – Use fresh garlic as an alternative.
• 2 teaspoons chili powder – Adds a mild heat to give the chili that classic flavor we love.
• 1 teaspoon oregano – Use Italian seasoning if you do not have oregano.
• 1 teaspoon salt – Enhances the overall flavor of the chili.
• 1 teaspoon pepper – 
• Cheddar cheese – Adds creaminess to the irresistible chili. 

How To Make Sonic Chili Recipe 

This recipe is made in a few simple steps. Brown the beef, cook the veggies, add the sauce, spices, and the remaining ingredients. Cook, top with cheese, and serve. Let me show you how:

Brown the beef and sauté the veggies

In a large skillet, cook the ground beef over high heat until browned. Transfer it to a plate lined with paper towels to absorb any excess fat.

Reduce the heat to medium-high. Add the diced onion and green pepper to the same pan. Cook for 2 to 3 minutes until they begin to soften and brown.

Add the flavor

Return the browned beef to the pan. Stir in Worcestershire sauce, mustard, cumin, garlic powder, chili powder, and oregano. Let it cook together for 2 to 4 minutes, allowing the flavors to really soak in.

Simmer and serve

Turn the heat to medium. Add the crushed tomatoes, kidney beans, beef broth, salt, and pepper. Stir everything together and simmer for 5 minutes, until the mixture is thick and bubbling.

Remove from heat, sprinkle with shredded cheddar, and dig in.

Make It A Meal

This Easy Strawberries and Cream makes a delicious treat after enjoying this chili.

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Sonic Chili Recipe

Bring the taste of Sonic’s famous chili home with this simple recipe ready in thirty minutes. It’s made with ground beef, peppers, delicious spices, and beans, topped with cheese for the ultimate bowl of comfort food.

Course Main Dish

Cuisine American

Keyword chili, copycat recipe

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 6 people

Calories 261kcal

Author Jenna Harrison

Equipment

• Large Skillet
• Cutting board
• Chef’s knife
• Mixing spoon
• Measuring spoons

Ingredients

FOR THE CHILI:

• 1 lb lean ground beef
• 1 small yellow onion diced
• 1 large green bell pepper diced
• 1 ½ Tablespoons Worcestershire sauce
• 28- oz can of crushed tomatoes
• 16 oz can of red kidney beans rinsed and drained
• ½ cup beef broth
• 1 Tablespoon yellow mustard
• 1 teaspoon cumin
• 1 ½ teaspoons garlic powder
• 2 teaspoons chili powder
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1 teaspoon pepper

GARNISHES:

• Shredded cheddar cheese

US Customary – Metric

Instructions

• Brown the beef in a large skillet on high heat. When it is browned, transfer it to a plate lined with a paper towel to absorb the fat.
• Reduce the heat to medium-high, add the onion and pepper, and cook for about 2-3 minutes, or until the onions and peppers start to brown.
• Add the ground beef back in, sprinkle the Worcestershire sauce, mustard, cumin, garlic powder, chili powder, and oregano over the mixture, and cook for 2-4 minutes.
• Reduce the heat to medium, add the crushed tomatoes, kidney beans, beef broth, salt, and pepper, and cook for 5 minutes.
• Remove from the stove, sprinkle with cheese, and serve and enjoy!

Notes

Fridge: Store leftovers in an airtight container for up to 4 days.

Freezer: Freeze in portioned containers for up to 3 months.

Reheat: Microwave in bursts or warm on the stovetop with a splash of broth to loosen if needed.

Make-Ahead: You can prepare this chili up to two days in advance. The flavor actually improves overnight!

Nutrition

Serving: 1.25cup | Calories: 261kcal | Carbohydrates: 15g | Protein: 16g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 790mg | Potassium: 753mg | Fiber: 4g | Sugar: 8g | Vitamin A: 583IU | Vitamin C: 31mg | Calcium: 87mg | Iron: 4mg

Sonic Chili Recipe FAQs

More Comfort Food Classic Recipes

Here are a few more cozy meals you will love as much as this Sonic Chili.

• Cheesy Taco Potato Casserole
• Juicy Cast Iron Flank Steak
• Sloppy Joe Pasta

The post Sonic Chili Recipe appeared first on The Cozy Fork.

Juicy, flavorful, and perfectly seared, this Cast Iron Flank Steak is your ticket to a steakhouse-quality dinner right at home. It’s easy to make with a simple, zesty marinade and cooks in just minutes!

Cast Iron Flank Steak – Your New Go-To Steak Dinner

Flank steak is a weeknight hero in our house. It cooks fast, soaks up flavor, and slices into perfect ribbons for tacos, salads, bowls, or just straight-up steak night glory. This version is all about big flavor with minimal fuss, thanks to a sweet and tangy marinade and a blazing hot cast iron pan. If you’ve ever wanted steakhouse vibes at home without firing up the grill, this is your recipe.

Let’s dig into how to make it (including all the little tips and swaps that make this recipe flexible and foolproof).

Recipe Ingredients

Here are the recipe ingredients, including substitutions, that you need to make this cast iron flank steak.

• Olive Oil (⅓ cup): Helps carry all the marinade flavors deep into the steak and keeps it moist while grilling. Avocado oil works, too, if you need a swap.
• Soy Sauce (⅓ cup): Adds a rich umami flavor and a bit of saltiness to the steaks. You can use coconut aminos for a gluten-free option.
• Lime Juice (¼ cup): The acid helps tenderize the flank steak and brings a bright, zesty kick. Lemon juice will also work. 
• Honey (¼ cup): Balances the salty and tangy flavors with a natural sweetness. You can also use maple syrup.
• Minced Garlic (2 tablespoons): Fresh garlic gives the marinade a bold flavor. 1 teaspoon of garlic powder will work if fresh is not available.
• Flank Steak (2 pounds): The star ingredient! Flank steak is lean, flavorful, and perfect for quick cooking. Look for a piece with even thickness for the best results.
• Sea Salt and Black Pepper: Essential for seasoning before cooking. Do not skip this final step for a flavorful crust.
• Fresh Parsley: A pop of freshness and color to finish the dish beautifully. You can omit it if needed. 

Make It A Meal

This steak is delicious served alongside this Rotini Pasta Salad, 1950s Ambrosia Salad Recipe, or this Deviled Egg Pasta Salad. 

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Cast Iron Flank Steak

This recipe for Cast Iron Flank Steak has a bold and juicy flavor that is perfect for weeknight dinners or weekend BBQs. It's my favorite way to take a simple steak to the next level!

Course Main Dish

Cuisine American

Keyword grilling recipes, steak

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 6 people

Calories 370kcal

Author Jillian Wade

Equipment

• mixing bowl
• whisk
• Cutting board
• Sharp Knife
• tongs
• cast iron grill pan
• measuring cups and spoons
• 9×13-inch dish OR gallon Ziploc bag

Ingredients

FLANK STEAK MARINADE:

• ⅓ cup olive oil
• ⅓ cup soy sauce
• ¼ cup lime juice
• ¼ cup honey
• 2 Tablespoons minced garlic

FLANK STEAK:

• 2 pound flank steak
• Sea salt
• Black pepper
• Parsley optional

US Customary – Metric

Instructions

• In a small bowl, whisk together olive oil, lime juice, honey, and minced garlic.
• Add steak to a lidded dish or a large gallon-size Ziploc bag.
• Pour the marinade over the steak.
• Cover or seal and refrigerate for 2 hours or overnight if possible.
• After the steak has marinated, preheat your cast iron grill pan (or regular cast iron pan) over medium-high heat, and spray it with cooking spray.
• Place marinated steak on a platter, and sprinkle each side with sea salt and pepper before placing it on the grill.
• Grill for 6-8 minutes per side, or until the steak reaches the level of doneness you desire (130°F for medium-rare, 140°F for medium, and 150°F for medium-well).
• Remove the steak from the grill and allow it to rest on a cutting board for about 10 minutes.
• Slice the steak against the grain.
• Garnish with parsley and serve.

Notes

To store: Leftover steak can be stored in an airtight container in the fridge for up to 4 days.

To freeze: Wrap sliced steak tightly in foil or plastic wrap, then place in a freezer-safe bag. Freeze for up to 3 months.

To reheat: Reheat gently in a skillet over medium heat or microwave in short bursts to avoid drying it out. A splash of broth or water can help keep it juicy.

Make ahead: You can marinate the steak up to 24 hours in advance. You can cook it fully, slice it, and then serve it cold or gently reheated.

Nutrition

Serving: 4ounces | Calories: 370kcal | Carbohydrates: 14g | Protein: 34g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 91mg | Sodium: 802mg | Potassium: 573mg | Fiber: 0.2g | Sugar: 12g | Vitamin A: 5IU | Vitamin C: 4mg | Calcium: 42mg | Iron: 3mg

Cast Iron Flank Steak Recipe FAQs

More Main Dish Recipes

• CrockPot Costco Turkey Breast
• Baked Ham and Cheese Croissants
• Sloppy Joe Pasta

The post Juicy Cast Iron Flank Steak appeared first on The Cozy Fork.

This easy ground beef enchiladas recipe makes dinner hassle-free and delicious. Unlike other enchilada recipes, mine balances bold flavors with easy prep to provide a cozy homemade dish without the stress.

Easy Enchiladas With Ground Beef

With my family’s busy schedule, I needed a quick and flavorful dinner. That’s when I created this recipe. It’s a hearty dish that is simple to make and comes together quickly with pantry staples.

I worked to create a recipe that anyone could make without any struggles, and that could be served for any occasion, such as busy weeknights, taking dinner to a friend in need, potlucks, or Sunday dinners. These enchiladas check all the boxes and are the best kind of comfort food! And the best part is, my family never gets tired of them, and you won’t either. 

Recipe Ingredients

Here are all the ingredients needed to make this recipe for ground beef enchiladas, including simple substitutions. 

• Fresh cilantro, chopped – This adds a freshness to the enchiladas. If you’re not a fan, try sliced green onions instead.
• 1 lb ground beef – Provides a hearty base. You can swap for ground turkey, chicken, pork, or plant-based crumbles.
• 14.5 oz can diced tomatoes – Adds juiciness and depth of flavor. Fire-roasted tomatoes work great for a smoky kick.
• ½ cup black beans – Pinto beans or refried beans also work well.
• ½ cup frozen corn – Adds a little sweetness to balance the savory ingredients. You can substitute canned corn (drained) or fresh corn kernels. 
• 1 oz packet of taco seasoning – These little packets are the easiest way to infuse flavor. You can also use two tablespoons of homemade taco seasoning if you prefer.
• 8 (8-inch) flour tortillas – They’re soft and pliable for easy rolling. You can also use corn tortillas. 
• 8 oz cheddar cheese, grated – Melts beautifully for that gooey factor. Monterey Jack, Colby, or a Mexican blend are great options.
• 2.25 oz can sliced black olives, drained – Adds a briny pop. If you’re not an olive fan, leave them out. 
• 19 oz can red enchilada sauce – The key to rich, saucy enchiladas. Try green enchilada sauce for a tangier twist.

How To Make Ground Beef Enchiladas

These enchiladas are a quick and easy dinner. Just prepare the ground beef filling, assemble, roll, and bake! Let me show you how: 

Prep & Cook the Filling

• Move the oven rack to the middle position and preheat to 350°F. Grease a 9 by 13-inch baking dish.
• In a large skillet, cook the ground beef over medium heat until browned, breaking it up with a wooden spoon.
• Add the diced tomatoes, black beans, corn, and taco seasoning. Stir everything together and cook for 4-5 minutes to let the flavors meld.

Assemble the Enchiladas

• Spread ½ cup of enchilada sauce on the bottom of the prepared 9 by 13-inch baking dish. 
• Take a flour tortilla, spoon ½ cup of beef into the center, and sprinkle with 2 Tablespoons of shredded cheese.

• Roll the tortilla tightly and place it seam-side down in the baking dish.
• Repeat with the remaining tortillas, nestling them snugly in the dish.

Bake and Serve

• Sprinkle with fresh chopped cilantro, serve warm, and enjoy!
• Pour the remaining enchilada sauce evenly over the top. Sprinkle the rest of the cheese and the sliced black olives over the enchiladas.
• Bake for 25-30 minutes, until the cheese is melted and the sauce bubbles.

Make It A Meal

I love to serve these enchiladas with this Killer Guacamole Recipe and this Cafe Rio Copycat Pico de Gallo recipe. 

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Ground Beef Enchiladas

This easy ground beef enchiladas recipe makes dinner hassle-free and delicious. Unlike other enchilada recipes, mine balances bold flavors with easy preparation to provide a cozy homemade dish without any stress.

Course Main Dish

Cuisine American

Keyword ground beef, mexican

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 6 people

Calories 514kcal

Author Jenna Harrison

Equipment

• Large Skillet
• 9×13 baking dish
• Wooden spoon or spatula
• measuring cups
• Cutting board and knife

Ingredients

FOR THE ENCHILADAS:

• 1 lb ground beef
• 14.5 oz can diced tomatoes
• ½ cup black beans drained
• ½ cup frozen corn
• 1 oz packet of taco seasoning
• 8 8-inch flour tortillas
• 8 oz cheddar cheese grated
• 2.25 oz can sliced black olives drained
• 19 oz can red enchilada sauce

GARNISHES:

• Fresh cilantro chopped

US Customary – Metric

Instructions

• Move the oven rack to the middle position and preheat the oven to 350℉
• Lightly grease a 9 by 13-inch baking dish with nonstick cooking spray.
• Brown the ground beef in a large skillet.
• Add diced tomatoes, black beans, corn, and taco seasoning, and cook on medium-high heat for 4-5 minutes.
• Spread ½ cup of the enchilada sauce on the bottom of the prepared baking dish.
• Take a tortilla, add ½ cup of the beef mixture to the middle, and top with 2 Tablespoons cup of shredded cheese.
• Roll the tortilla up and place it seam-side down in the pan. Continue with the rest of the tortillas.
• Pour the rest of the enchilada sauce over the filled and rolled tortillas.
• Sprinkle the remaining cheese and the olives on top of the enchiladas.
• Bake for 25-30 minutes until bubbly.
• Sprinkle with chopped cilantro, serve, and enjoy.

Notes

STORE: Store leftovers in an airtight container in the fridge for up to three days.

FREEZE: After assembling the tortillas, cover them tightly with foil and freeze them for up to three months.

REHEAT: Warm the enchiladas in the oven at 350°F for 15-20 minutes or microwave individual portions for 1-2 minutes.

MAKE-AHEAD: Assemble the enchiladas the morning or night before, cover them, and refrigerate them until ready to bake.

Nutrition

Serving: 1.33enchiladas | Calories: 514kcal | Carbohydrates: 30g | Protein: 27g | Fat: 32g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 91mg | Sodium: 716mg | Potassium: 504mg | Fiber: 4g | Sugar: 3g | Vitamin A: 480IU | Vitamin C: 7mg | Calcium: 365mg | Iron: 4mg

Recipe FAQs

More Main Dish Recipes

• Mexican Meatballs (Crockpot Recipe)
• Crockpot 3 Packet Roast
• Chicken and Gravy

The post Easy Ground Beef Enchiladas appeared first on The Cozy Fork.

This Hot Beef Sundae perfectly combines comfort food and a playful presentation. Whether you’re serving this state fair-inspired dish for a fun family dinner or impressing guests with a creative twist on a classic, it’s always a crowd-pleaser.

Making Dinnertime Fun with a Hot Beef Sundae!

If you’ve never heard of a Hot Beef Sundae, get ready to fall in love with this quirky, comforting dish! Don’t let the name fool you—there’s no ice cream here. Instead, this dish layers buttery mashed potatoes, tender shredded beef, rich gravy, and melty cheddar cheese, all topped with a dollop of sour cream and a cherry tomato on top. It’s a hearty, satisfying meal disguised as a sweet treat—what’s not to love?

Originally popular at state fairs, this savory sundae is the ultimate way to serve comfort food in a fun, unexpected way. Whether you’re making it for a family dinner, a game-day spread, or just because, this dish is guaranteed to be a hit!

Recipe Ingredients and Substitutions

This dish has four distinct layers: mashed potatoes, roast beef, gravy, and the toppings.

Mashed Potatoes (The “Ice Cream”)

• Yukon Gold Mashed Potatoes (about 4 ½ cups) – Creamy and buttery make the perfect base. You can swap the potatoes for russets or even instant mashed potatoes in a pinch.

Roast Beef & Gravy (The “Hot Fudge”)

• Chuck Roast (2 lbs) – This cut of beef is ideal for slow cooking, turning ultra-tender after braising.
• Olive Oil (1 Tablespoon) – Helps sear the beef, locking in flavor.
• Salt, Black Pepper, Garlic Powder, and Onion Powder – A simple seasoning blend that brings out the best in the beef.
• Beef Broth (1 cup) & Worcestershire Sauce (¼ cup) – These deepen the flavor of the meat and create a delicious savory base for the gravy.
• Cornstarch + Water (for thickening the gravy) – This creates a smooth, rich gravy to drizzle over the potatoes and beef. 

Toppings (The “Sundae Toppings”) 

• Sharp Cheddar Cheese (1 cup, shredded) – Adds a melty, savory finish to the sundae.
• Sour Cream (½ cup) – A creamy contrast to the rich beef and gravy.
• Cherry Tomatoes (6) – The perfect, playful “cherry” on top!
• Chopped Parsley (1 teaspoon) – This is the sundae’s “sprinkles.” 

Essential Recipe Tip

Sear the chuck roast before braising! This locks in deep, caramelized flavors.

How to Make a Hot Beef Sundae

Step 1: Prepare the Roast Beef

1. Season the chuck roast on all sides with salt, black pepper, garlic powder, and onion powder.
2. Sear the roast in a large oven-safe pot or Dutch oven over medium-high heat with olive oil, browning each side for 2-3 minutes.
3. Add beef broth and Worcestershire sauce, cover with a tight-fitting lid, and transfer to a preheated 325°F (163°C) oven—Braise for about 2 hours or until the beef is fork-tender.

Step 2: Make the Mashed Potatoes

1. While the beef is cooking, prepare your Yukon Gold mashed potatoes. I like Yukons because they create the creamiest result, but use whatever potato you prefer!

Step 3: Make the Gravy

1. Remove the roast from the pot and shred it using two forks.
2. Strain the drippings into a saucepan, skimming off excess fat.
3. Simmer the drippings and whisk in a cornstarch slurry (1 Tablespoon cornstarch + 2 Tablespoons cold water). Cook for 2-3 minutes, stirring, until the gravy thickens. Adjust seasoning if needed.

Step 4: Assemble the Hot Beef Sundae and Serve

1. Spoon mashed potatoes into a bowl or sundae dish. Top with shredded beef and hot gravy over the top. Garnish with shredded cheddar, a dollop of sour cream, a cherry tomato, and a sprinkle of parsley.

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Hot Beef Sundae

This state fair-inspired Hot Beef Sundae is the perfect combination of comfort food and playful presentation.

Course Main Course

Cuisine American

Keyword beef, chuck roast, mashed potatoes

Prep Time 20 minutes minutes

Cook Time 2 hours hours 15 minutes minutes

Total Time 2 hours hours 35 minutes minutes

Servings 6 people

Calories 590kcal

Author Jillian Wade

Equipment

• Large oven-safe pot or Dutch oven
• Sharp knife & cutting board
• mixing bowls
• Measuring cups & spoons
• Potato masher or electric mixer
• Saucepan
• whisk

Ingredients

Mashed Potatoes:

• 4 ½ cups Yukon gold mashed potatoes

Roast Beef and Gravy:

• 2 lbs chuck roast
• 1 Tablespoon olive oil
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 cup beef broth
• ¼ cup Worcestershire sauce
• 1 Tablespoon cornstarch + 2 Tablespoons cold water for thickening gravy

Toppings:

• 1 cup shredded sharp cheddar cheese
• ½ cup sour cream
• 6 cherry tomatoes
• 1 teaspoon of chopped fresh parsley

US Customary – Metric

Instructions

Prepare the Roast Beef:

• Preheat your oven to 325°F (163°C).
• Season the chuck roast on all sides with salt, pepper, garlic powder, and onion powder.
• Heat olive oil over medium-high heat in a large oven-safe pot or Dutch oven. Sear the roast on all sides until browned (about 2-3 minutes per side).
• Add beef broth and Worcestershire sauce to the pot, cover with a tight-fitting lid, and transfer to the oven—Braise for 2 hours or until the beef is fork-tender.

Make Mashed Potatoes:

• Make the Yukon gold mashed potatoes while the roast is cooking.

Make the Gravy:

• Once the roast is cooked, remove it from the pot and shred the meat using two forks.
• Strain the drippings from the pot into a small saucepan. Skim off excess fat if necessary.
• Bring the drippings to a simmer. Whisk together cornstarch and cold water, then stir into the simmering liquid. Cook until thickened, about 2-3 minutes. Adjust seasoning with salt and pepper as needed.

Assemble the Sundae:

• Spoon a generous serving of mashed potatoes into a bowl or sundae dish as the base.
• Top the mashed potatoes with a mound of shredded roast beef.
• Ladle hot gravy over the beef and potatoes.
• Sprinkle shredded cheddar cheese over the top.
• Add a dollop of sour cream and finish with a cherry tomato and chopped parsley. Serve.

Notes

Storage Tips

• Store Leftovers – Store everything separately in airtight containers. The beef and gravy will keep for 3-4 days in the fridge. Mashed potatoes last 2-3 days.
• Freeze and Thaw – The shredded beef and gravy freeze well for up to 3 months. Store in freezer-safe bags or containers. Thaw overnight in the fridge and reheat on the stove.
• Reheat – Warm mashed potatoes with a splash of milk to keep them creamy. Heat the beef and gravy in a saucepan over low heat.

Nutrition

Serving: 2cups | Calories: 590kcal | Carbohydrates: 43g | Protein: 38g | Fat: 30g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 134mg | Sodium: 986mg | Potassium: 1197mg | Fiber: 3g | Sugar: 4g | Vitamin A: 427IU | Vitamin C: 42mg | Calcium: 210mg | Iron: 5mg

Recipe FAQs

The post Hot Beef Sundae appeared first on The Cozy Fork.

This 3 Packet Roast is the ultimate slow cooker comfort meal! With just a handful of pantry-staple ingredients, it creates a rich, savory pot roast with tender beef and perfectly cooked vegetables. This simple yet flavorful recipe is a go-to for cozy family dinners or meal prepping for the week.

3 Packet Roast

With this recipe, the slow cooker does all the work! After a quick sear, everything goes into the crockpot, and hours later, you’re rewarded with melt-in-your-mouth beef and a deliciously seasoned gravy. This recipe features pot roast with onion soup mix, a tried-and-true classic for deep, savory flavor.

I love how simple it is to put together, and then the slow cooker does all the work, leaving me free to enjoy the day. You will love how the meat becomes tender and juicy while the vegetables cook alongside it, making it a one-pot meal perfect for busy days.

Ingredient Breakdown

• Beef chuck roast (3 lbs) – A well-marbled cut that becomes fork-tender after slow cooking.
• Olive oil (1 Tablespoon) – Helps develop a flavorful crust when searing.
• Italian dressing mix (0.6 oz packet) – Adds a herby, zesty depth to the roast.
• Lipton onion soup mix (1.0 oz packet) – A key ingredient that brings rich, oniony flavor.
• Au jus gravy mix (1.0 oz packet) – Creates a delicious, savory broth that coats the meat and veggies.
• Water (1 cup) – Helps dissolve the seasoning packets and keeps everything juicy.
• Yukon gold potatoes (2 lbs, scrubbed & quartered) – Creamy and buttery, these hold up well in the crockpot.
• Carrots (1 cup, peeled & sliced into rounds) – A touch of natural sweetness to balance the savory flavors.
• Celery (1 cup, sliced) – Adds a bit of texture and extra flavor.
• Onion (1 medium, sliced) – Softens and blends into the rich broth.

How To Make a 3 Packet Roast

***This is just a teaser! To see the complete ingredient list and step-by-step instructions, scroll to the recipe card at the bottom of the page.

1. Sear the roast – Heat olive oil in a cast iron skillet  and brown the roast on both sides for 2-3 minutes per side.
   
2. Layer in the crockpot – Transfer the roast to a slow cooker and arrange the potatoes, carrots, celery, and onions on top.
   
3. Season – Whisk all three seasoning packets into 1 cup of water until combined. Pour the mixture over the roast and vegetables. 
   
4. Slow cook – Cover, and cook on low for 8 hours until the meat is fall-apart tender.
   
5. Serve and enjoy – Shred the roast or slice it against the grain, then ladle the flavorful broth over everything before serving.
   

Pot Roast With Onion Soup Mix FAQs

More CrockPot Recipes

• CrockPot Costco Turkey Breast
• Crockpot Chicken Noodle Soup 
• Crock Pot Sausage and Peppers

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3 Packet Roast

This 3-packet roast is the ultimate slow cooker comfort meal! With just a handful of pantry-staple ingredients, it creates a rich, savory pot roast with tender beef and perfectly cooked vegetables.

Course Main Dish

Cuisine American

Keyword roast, slow cooker recipe

Prep Time 15 minutes minutes

Cook Time 7 hours hours

Total Time 7 hours hours 15 minutes minutes

Servings 8 people

Calories 439kcal

Author Jenna Harrison

Equipment

• Cast iron skillet
• Crockpot
• measuring cups
• whisk
• Large spoon or spatula
• Knife
• Cutting board

Ingredients

• 3 lb beef chuck roast
• 1 Tablespoon olive oil
• 0.6 oz packet Italian dressing mix
• 1.0 oz packet Lipton onion soup mix
• 1.0 oz packet au jus gravy mix
• 1 cup water
• 2 lbs Yukon gold potatoes scrubbed and quartered
• 1 cup carrots peeled and cut into rounds
• 1 cup celery sliced
• 1 medium onion sliced

US Customary – Metric

Instructions

• Preheat a large cast iron skillet and add the olive oil.
• Sear the roast on both sides for about 2-3 minutes each.
• Remove the roast from the pan and place in a large crockpot.
• Add the potatoes, carrots, celery, and onions on top of the roast.
• Add all three packets to a cup of water and whisk together.
• Pour the packet mixture over the roast and vegetables.
• Cook in the crockpot on low for 8 hours.
• Serve and enjoy.

Notes

Store: Store leftovers in an airtight container in the refrigerator for 4 days.

Freeze: For longer storage, freeze portions of the roast and vegetables in freezer-safe containers with some of the broth. They will keep well for up to three months. Please note that the vegetables will lose their structure once defrosted.

Reheat: Warm in a pot on the stovetop over medium heat, adding broth or water if needed. You can also reheat it in the microwave at 30-second intervals until it is heated through.

Nutrition

Serving: 1.5cup | Calories: 439kcal | Carbohydrates: 26g | Protein: 36g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 689mg | Potassium: 1172mg | Fiber: 4g | Sugar: 3g | Vitamin A: 2755IU | Vitamin C: 25mg | Calcium: 62mg | Iron: 5mg

The post Crockpot 3 Packet Roast appeared first on The Cozy Fork.