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.

This Alfredo Chicken Broccoli Bake combines cooked chicken, fresh broccoli, and rigatoni pasta in a homemade cream sauce.

Homemade Alfredo Chicken and Broccoli Bake

There is something deeply comforting about a bubbling pasta bake coming out of the oven, especially one layered with creamy Alfredo sauce, tender chicken, and bright green broccoli tucked into every bite. This Alfredo Chicken Broccoli Bake takes everything people love about classic Alfredo pasta and turns it into a hearty, oven-baked dinner that feels both cozy and practical for busy nights.

This is the kind of meal that fits right into weeknight routines or casual gatherings. It is simple to assemble, easy to adapt, and reheats beautifully, making it just as good the next day. The golden breadcrumb topping adds a crisp contrast to the creamy pasta underneath, creating a texture that keeps every bite interesting.

If creamy, baked pasta dinners are your style, this recipe fits right in with other cozy favorites like cream cheese lasagna. It’s a rich and layered dish.

Ingredients, Helpful Tips & Swaps

For the pasta bake, start with cooked chicken to keep this recipe quick and flexible. Rotisserie chicken works beautifully here, though any leftover grilled or baked chicken will do. You can even swap in shredded turkey.

• Fresh broccoli florets add color and balance to the richness of the Alfredo sauce. If needed, frozen broccoli works well, just thaw and pat dry so it does not add extra moisture.
• Rigatoni pasta is ideal for holding onto the creamy sauce inside its ridges and hollow center. Penne or ziti can be used if that is what you have available.
• Mozzarella cheese melts into a smooth, stretchy layer that helps bind everything together. For a sharper flavor, you can mix in a bit of provolone.
• Parmesan cheese brings that signature Alfredo flavor. Freshly grated Parmesan melts more evenly and creates a smoother sauce than pre-shredded options.
• A blend of garlic powder, black pepper, salt, Italian seasoning, and red pepper flakes builds flavor throughout the bake. The red pepper flakes add a subtle warmth that balances the creaminess, though they can be reduced or skipped.
• Panko breadcrumbs create a crisp topping that contrasts with the creamy pasta. Regular breadcrumbs can be used, though Panko gives a lighter crunch.
• Salted butter is used for the topping and the sauce, adding richness and helping everything brown beautifully.
• For the Alfredo sauce, butter and minced garlic form the base, creating a fragrant start to the sauce. Fresh garlic is preferred for the best flavor.
• Heavy cream is what gives Alfredo its luxurious texture. Half-and-half can be used for a lighter version, though the sauce will be less thick.
• Parmesan cheese is stirred in at the end to create a smooth and creamy finish.
• A touch of paprika and black pepper rounds out the sauce with a bit of depth and gentle warmth.

How to Make Alfredo Chicken Bake

1. Prep: Preheat the oven to 375 degrees Fahrenheit. Lightly coat a 9×13-inch baking dish with nonstick spray and set it aside.
2. Boil Pasta: Cook the rigatoni according to the package directions. Drain it well.
3. Make Sauce: Melt the ½ cup of salted butter in a medium saucepan over medium heat. Add the 2 teaspoons of minced garlic and cook for 1 to 2 minutes until fragrant. Pour in the 2 cups of heavy cream and cook for 2 to 3 minutes. Stir the mixture occasionally.
4. Finish Sauce: Remove the pan from the heat. Stir in 1 ½ cups of the Parmesan cheese, ¼ teaspoon of paprika, and 1 teaspoon of black pepper until completely smooth. Set the sauce aside.
   
5. Mix Filling: Combine the cooked pasta, chopped chicken, fresh broccoli, 1 cup of mozzarella, the remaining ½ cup of Parmesan, 1 teaspoon of garlic powder, ½ teaspoon of salt, ½ teaspoon of black pepper, ½ teaspoon of Italian seasoning, and ½ teaspoon of red pepper flakes in a large bowl.
6. Combine: Pour the Alfredo sauce over the pasta mixture and stir until everything is evenly coated. Transfer the mixture to the prepared baking dish.
   
7. Add Topping: Melt the 4 Tablespoons of salted butter in a small bowl. Stir in the 1 cup of Panko breadcrumbs until coated. Sprinkle the breadcrumb mixture evenly over the casserole.
8. Bake: Bake for 20 to 25 minutes. The casserole is done when it is heated through, and the topping turns golden. Serve warm.
   

Cooking at High Altitude Adjustments

• At higher elevations, reduce the baking time slightly and keep a close eye on the topping so it does not brown too quickly.
• Add an extra 2 to 3 tablespoons of cream to the Alfredo sauce to prevent it from thickening too much during baking.
• Pasta may need a slightly longer boil time before assembling.

If you make this Alfredo Chicken Broccoli Bake, share your results and leave a comment. Save this recipe for later so it is ready whenever you need a comforting and reliable dinner. 

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Alfredo Chicken Broccoli Bake

This Chicken Alfredo Bake turns classic chicken alfredo into a creamy pasta casserole topped with buttery breadcrumbs and baked until golden.

Course Main Course

Cuisine American

Keyword alfredo, casserole, pasta

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 8 people

Calories 751kcal

Author Jenna Harrison

Equipment

• medium saucepan
• mixing bowls
• whisk
• Wooden spoon or spatula
• Measuring cups & spoons
• Colander
• Large pot for pasta
• Cheese grater

Ingredients

Pasta Bake

• 2 cups cooked chicken chopped
• 2 cups fresh broccoli florets
• 16 oz rigatoni pasta
• 1 cup mozzarella cheese grated
• ½ cup Parmesan cheese grated
• 1 teaspoon garlic powder
• ½ teaspoon black pepper
• ½ teaspoon salt
• ½ teaspoon Italian seasoning
• ½ teaspoon red pepper flakes
• 1 cup Panko breadcrumbs
• 4 Tablespoons salted butter

Alfredo Sauce

• ½ cup salted butter
• 2 teaspoons garlic minced
• 2 cups heavy cream
• 1½ cups Parmesan cheese grated
• ¼ teaspoon paprika
• 1 teaspoon black pepper

US Customary – Metric

Instructions

Prep

• Preheat the oven to 375°F.
• Lightly coat a 9×13-inch baking dish with nonstick spray and set aside.

Make the Alfredo Sauce

• In a medium saucepan over medium heat, melt the butter.
• Add the garlic and cook for 1 to 2 minutes until fragrant.
• Pour in the heavy cream and cook for 2 to 3 minutes, stirring occasionally.
• Remove from the heat and stir in the Parmesan cheese, paprika, and pepper until smooth. Set aside.

Assemble the Bake

• Cook the rigatoni according to the package directions. Drain well.
• In a large bowl, combine the cooked pasta, chicken, broccoli, mozzarella, Parmesan, garlic powder, salt, black pepper, Italian seasoning, and red pepper flakes.
• Pour the Alfredo sauce over the mixture and stir until everything is evenly coated.
• Transfer the mixture to the prepared baking dish.

Add the Topping

• In a small bowl, melt the butter and stir in the breadcrumbs until coated.
• Sprinkle the breadcrumb mixture evenly over the casserole.

Bake

• Bake for 20 to 25 minutes, until heated through, and the topping turns golden.

Serve

• Garnish with fresh parsley if desired. Serve warm.

Notes

Storage and Make Ahead

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 325°F until warmed through, or microwave individual portions with a splash of cream or milk to loosen the sauce.

To freeze, assemble the casserole without baking and wrap it tightly. Freeze for up to 2 months. Thaw overnight in the refrigerator before baking.

This dish can be assembled up to 1 day in advance and stored, covered, in the refrigerator before baking.

Nutrition

Serving: 2cups | Calories: 751kcal | Carbohydrates: 47g | Protein: 29g | Fat: 50g | Saturated Fat: 30g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 163mg | Sodium: 824mg | Potassium: 382mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1904IU | Vitamin C: 21mg | Calcium: 392mg | Iron: 2mg

Recipe FAQs

The post Alfredo Chicken Broccoli Bake appeared first on The Cozy Fork.

This Lemon Pesto Sauce is a bright and zesty dish made with basil, pine nuts, Parmesan, and a splash of lemon for bold, fresh flavor. It comes together in a few minutes and instantly takes your pasta, chicken, or salmon to the next level.

If you have fresh basil sitting on your counter (or growing like crazy in the backyard), this Lemon Basil Pesto is the best way to use it up. The sauce tastes restaurant-quality but takes just minutes to make. 

I love recipes like this because they feel fancy, but they’re super simple to make. Just like this Ricotta Pesto Sauce, you can spoon it over hot pasta, grilled chicken, or salmon, and suddenly dinner feels special without any extra work.

Ingredients

• Fresh basil leaves are the heart of this sauce. You will need 2 packed cups. Pack them gently into the measuring cup without crushing them. If your basil leaves are large and mature, the flavor will be slightly stronger. Baby basil gives a softer flavor. If basil is scarce, you can replace up to half with fresh spinach or arugula for a different twist.
• Pine nuts add richness and a buttery texture. Toasting ⅓ cup in a dry skillet deepens their flavor and removes any raw edge. If pine nuts are out of reach, walnuts or almonds make a reliable substitute. Toast them the same way for the best flavor.
• Garlic cloves bring a savory backbone. Use 2 to 3 cloves, depending on how bold you want the sauce. For a milder garlic flavor, sauté the cloves briefly in olive oil before blending.
• Freshly grated Parmesan cheese gives saltiness and depth. Pre-grated cheese does not melt or blend as smoothly, so grate ½ cup from a block if possible. Pecorino Romano can be used for a sharper finish.
• Lemon zest from 1 lemon delivers fragrant citrus oils. Zest only the yellow outer layer, avoiding the bitter white pith underneath.
• Fresh lemon juice, 2 to 3 tablespoons, balances the richness of the nuts and cheese. Start with 2 tablespoons and adjust to taste.
• Olive oil, ½ cup, binds everything together and creates a silky texture. Use a high-quality extra virgin olive oil, as the flavor is noticeable. You can reduce it slightly for a thicker spread.
• Salt and freshly ground black pepper round out the flavors. Start with ½ teaspoon salt and ¼ teaspoon pepper, then adjust after blending.

How To Make Lemon Pesto Sauce

Just toast, blend, and pour. Let me show you how.

1. Toast the pine nuts for 2-3 minutes over medium heat. 
2. Blend the basil, pine nuts, garlic, parmesan, lemon zest, lemon juice, salt, and pepper until smooth. 
   
3. Pour in the olive oil and blend. 
4. Pour over pasta, chicken, or salmon before serving.
   

Recipe FAQs

The post Fresh Lemon Pesto Sauce appeared first on The Cozy Fork.

This Sheet Pan Crispy Gnocchi Carbonara uses roasted gnocchi and a classic egg-and-cheese sauce for a fast weeknight meal. 

This Sheet Pan Crispy Gnocchi Carbonara skips the tricky stovetop egg step and instead uses the heat from freshly roasted gnocchi to create a silky, glossy sauce right in the bowl.

You’ll love making this recipe for a date night at home, a dinner party, or when you just want to elevate your weeknight routine. It’s a bold, comforting dish packed with flavor from the pancetta, Pecorino Romano, and freshly cracked black pepper. Plus, it’s way easier to make, so you get that classic carbonara texture with less stress.

Ingredients, Tips & Substitutions

• Shelf-stable potato gnocchi form the base of this dish. Roasting instead of boiling draws out excess moisture and creates those crisp edges. If you only have refrigerated gnocchi, that works too. Just pat them dry before roasting so they brown rather than steam.
• Pancetta or thick-cut bacon brings the savory backbone of carbonara. Pancetta offers a more traditional flavor, closer to what you would find in Rome, though bacon adds a smoky note that many families love. If you prefer a lighter option, diced turkey bacon can be used, though the flavor will be milder.
• Olive oil helps the gnocchi brown evenly and prevents sticking. Use a high-quality oil to coat every piece. If your pancetta is very fatty, you can reduce the oil slightly.
• Egg yolks and whole eggs create the creamy sauce. The yolks add richness and color, and the whole eggs help the sauce coat the gnocchi. Room temperature eggs mix more smoothly, so take them out of the refrigerator when you preheat the oven.
• Finely grated Pecorino Romano delivers the signature salty bite that defines carbonara. Grate it yourself for the smoothest melt. Pre-shredded cheese often contains anti-caking agents that can make the sauce grainy.
• Finely grated Parmesan cheese balances the sharpness of Pecorino with a nuttier flavor. You can use all Pecorino if you prefer a more traditional taste.
• Freshly cracked black pepper is not just a seasoning here. It is a defining flavor. Use coarse cracks for little bursts of heat and aroma.
• Hot water loosens the sauce and creates that glossy finish. The key is to add it slowly while tossing, so the sauce emulsifies with the rendered fat and melted cheese.

How To Make Sheet Pan Gnocchi Carbonara

This recipe roasts the gnocchi and pancetta together, then uses their residual heat to gently cook the egg and cheese mixture off the stove. Let me show you how: 

1. Prep: Preheat the oven to 425°F. Line a large rimmed baking sheet with parchment paper.
2. Coat: Add the 2 lbs of gnocchi and 8 oz of diced pancetta to the baking sheet. Drizzle with the 2 tablespoons of olive oil and toss until evenly coated. Spread the mixture into a single layer.
3. Roast: Bake for 20 to 25 minutes. Stir the pan once halfway through. You want the gnocchi to turn deep golden brown and the pancetta to crisp.
   
4. Mix Base: During roasting, whisk together 4 egg yolks, 2 whole eggs, 1 cup Pecorino Romano, 1 cup Parmesan, and 1 tablespoon black pepper in a large mixing bowl. Use a bowl large enough to hold all the ingredients later.
5. Transfer: Remove the baking sheet from the oven. Immediately transfer the hot gnocchi and pancetta into the bowl with the egg mixture. Scrape in all of the rendered fat from the pan.
   
6. Toss and Thin Sauce: Stir quickly using tongs or a rubber spatula. The heat and fat will cook the eggs and melt the cheese, forming a creamy sauce. Add ¼ cup hot water, 1 tablespoon at a time, while tossing. Stop adding water once the sauce coats the gnocchi evenly and looks glossy.
7. Serve: Plate right away. Top with extra Pecorino Romano and black pepper.
   

A Little Kitchen Science

Carbonara relies on residual heat rather than direct flame to cook the eggs. Eggs begin to thicken around 150 degrees Fahrenheit. When you toss them with very hot, fat gnocchi, they set into a creamy sauce instead of scrambling. Moving quickly and adding a splash of hot water helps create an emulsion of egg proteins, cheese, and fat, which gives the sauce its shine.

High Altitude Adjustments

At higher elevations, water evaporates faster, and foods can dry out more quickly.

Roast the gnocchi for the lower end of the time range and watch closely for browning. You may need an extra tablespoon or two of hot water when tossing the sauce to keep it glossy and fluid.

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Sheet Pan Gnocchi Carbonara

This version of carbonara avoids stovetop egg cooking by letting the heat from the roasted gnocchi create a glossy sauce in the bowl. Roasting changes the texture of the dumplings, giving them crisp edges with soft centers that hold up well against the egg and cheese mixture.

Course Main Dish

Cuisine American

Keyword sheet pan dinner

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 4 people

Calories 961kcal

Author Jillian Wade

Equipment

• Large rimmed baking sheet
• large mixing bowl
• whisk
• Tongs or rubber spatula
• Measuring cups & spoons
• Chef’s knife
• Cutting board
• box grater
• Liquid measuring cup

Ingredients

• 2 lbs shelf-stable potato gnocchi
• 8 oz pancetta or thick-cut bacon diced
• 2 tablespoons olive oil
• 4 large egg yolks
• 2 large whole eggs
• 1 cup finely grated Pecorino Romano plus more for serving
• 1 cup finely grated Parmesan cheese
• 1 tablespoon freshly cracked black pepper
• ¼ cup hot water

US Customary – Metric

Instructions

• Preheat the oven to 425°F. Line a large rimmed baking sheet with parchment paper.
• Add the gnocchi and diced pancetta to the baking sheet. Drizzle with the olive oil and toss until evenly coated. Spread into a single layer. Roast for 20 to 25 minutes, stirring once halfway through, until the gnocchi turns deep golden brown and the pancetta crisps.
  2 lbs shelf-stable potato gnocchi, 8 oz pancetta or thick-cut bacon, 2 tablespoons olive oil
• While the gnocchi roasts, whisk the egg yolks, whole eggs, Pecorino Romano, Parmesan, and black pepper in a large mixing bowl. Make sure the bowl is large enough to hold everything later.
  4 large egg yolks, 2 large whole eggs, 1 cup finely grated Pecorino Romano, 1 cup finely grated Parmesan cheese, 1 tablespoon freshly cracked black pepper
• Remove the baking sheet from the oven and immediately transfer the hot gnocchi and pancetta into the bowl with the egg mixture. Scrape in all of the rendered fat from the pan.
• Toss quickly using tongs or a rubber spatula. The heat and fat will cook the eggs and melt the cheese, forming a creamy sauce.
• Add the hot water one tablespoon at a time while tossing until the sauce coats the gnocchi evenly and looks glossy.
  ¼ cup hot water
• Plate right away and top with extra Pecorino Romano and black pepper.

Notes

Storage Tips:

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Reheating: Reheat portions slowly in a skillet over low heat with a splash of water. Microwaving can cause the egg sauce to scramble.

Nutrition

Serving: 2cups | Calories: 961kcal | Carbohydrates: 87g | Protein: 37g | Fat: 52g | Saturated Fat: 20g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 21g | Trans Fat: 0.1g | Cholesterol: 361mg | Sodium: 1923mg | Potassium: 250mg | Fiber: 6g | Sugar: 0.4g | Vitamin A: 728IU | Calcium: 578mg | Iron: 10mg

Recipe FAQs

More Sheet Pan Main Dishes

• Sheet Pan Pizza
• Smoked Sausage and Potatoes
• Copycat Mexican Pizzas

The post Sheet Pan Crispy Gnocchi Carbonara appeared first on The Cozy Fork.

This Chicken Pot Pie with Biscuit Top features a creamy vegetable filling and a garlic butter cheddar biscuit crust. A hearty meal ready in under 40 minutes. 

9×13 Chicken Pot Pie with Biscuit Top

This Chicken Pot Pie with Cheddar Biscuit Topping stands out for its rich, creamy filling and a golden Red Lobster cheddar biscuit crust brushed with garlic-herb butter. It’s easier than classic pot pie and packed with flavor.

If you love the cozy flavors of a pot pie, you’ll love this fun twist on the classic dish. I take everything you love about a pot pie and step it up with a cheesy biscuit topping that bakes to a golden brown, then gets brushed with garlic-herb butter for even more yummy flavor. It’s a family-friendly comfort meal that feels special without much extra effort.

Ingredients

Here are all the ingredients you’ll need to make this recipe, along with substitutions.

Chicken Filling

• Butter creates the rich base for the filling and helps the vegetables soften evenly. If you prefer, you can use half butter and half olive oil for a slightly lighter flavor.
• Onion pearls bring subtle sweetness and a soft bite. Frozen pearl onions work beautifully here. If you cannot find them, substitute one small diced yellow onion.
• Chopped carrots add color and natural sweetness. Cut them into small, even pieces so they soften quickly in the short cook time.
• Chopped celery gives balance and depth to the filling. If celery is not your favorite, finely chopped fennel can provide a similar texture with a slightly different flavor profile.
• Flour thickens the filling and creates that classic pot pie texture. Stirring it into the butter and vegetables cooks out any raw flour flavor before the liquid goes in. For a gluten-free option, use a one-to-one gluten-free flour blend.
• Chicken broth forms the backbone of the sauce. Use a high-quality broth for the best flavor. Homemade stock is wonderful if you have it.
• Heavy cream adds richness and smoothness. Half-and-half can be substituted, though the filling will be slightly lighter.
• Cooked and cubed chicken breasts make this recipe quick and practical. Rotisserie chicken works well. Leftover roasted chicken or turkey can be used, too.
• Frozen peas go in straight from the freezer and add bright color. You can swap in frozen mixed vegetables if that is what you have on hand.
• Paprika, garlic powder, thyme, salt, and pepper build warmth and seasoning. Fresh thyme can be used if available. A small pinch of rosemary is another nice addition.

Biscuit Top

• Butter and garlic herb seasoning are brushed over the baked biscuits for that signature finish. Melted salted butter works well, and you can mix in a bit of dried parsley if your seasoning packet runs short.
• Red Lobster biscuit mix gives you a fluffy, cheesy biscuit layer without extra measuring. If you prefer homemade biscuits, you can substitute your favorite drop biscuit dough in the same quantity.
• Cold water keeps the biscuit texture light. Very cold water helps prevent the dough from becoming dense.
• Shredded sharp cheddar cheese adds bold flavor to the topping. Mild cheddar or a Colby Jack blend can be used for a softer cheese note.

How to make Chicken Pot Pie with Biscuit Topping

In short, you will make a creamy chicken and vegetable filling on the stovetop, transfer it to a baking dish, top it with cheesy biscuit dough, bake until golden, and finish with garlic herb butter.

Step-by-Step Instructions

1. Prep: Preheat the oven to 425°F. Spray a 9×13-inch baking dish with nonstick spray, then set it aside.
2. Sauté Veggies: In a large pot over medium-high heat, melt the ½ cup butter. Add the ½ cup onion pearls, 1 cup chopped carrots, and ½ cup chopped celery. Cook for 4 to 5 minutes until the vegetables soften.
3. Make Roux: Sprinkle the ⅓ cup flour over the vegetables. Cook for 1 to 2 minutes while stirring constantly.
   
4. Add Liquids: Whisk in the 2 cups of chicken broth and ½ cup heavy cream slowly. Cook for 1 to 2 minutesuntil the mixture begins to thicken.
5. Finish Filling: Stir in the 2 to 3 cups cooked chicken, 1 cup frozen peas, ½ teaspoon paprika, ½ teaspoon garlic powder, ½ teaspoon thyme, ½ teaspoon salt, and ½ teaspoon pepper. Cook for another 1 to 2 minutes.
6. Transfer: Pour the filling into the prepared baking dish and spread it evenly.
   
7. Make Topping: In a medium bowl, stir together the 2 pouches of biscuit mix, 2 cups cold water, and 1 cup shredded cheddar cheese.
8. Top Pie: Spoon or spread the biscuit mixture evenly over the filling in the baking dish.
   
9. Bake: Bake for 16 to 18 minutes. You want the topping to turn golden and look cooked through.
10. Garnish: In a small microwave-safe bowl, melt the remaining ¼ cup butter. Stir in the garlic herb seasoning packetfrom the box. Remove the pot pie from the oven and brush the biscuit topping with the garlic herb butter. Let it rest for 5 to 10 minutes before serving.
    

Did you make this Chicken Pot Pie? I want to see how it turned out! Leave a star rating and comment below, or tag me on Instagram @the.cozyfork.

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Chicken Pot Pie with Biscuit Top

This Chicken Pot Pie with Cheddar Biscuit Topping features a creamy filling and a golden Red Lobster–style biscuit crust brushed with garlic herb butter for easy comfort food.

Course Main Dish

Cuisine American

Keyword pot pie

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 8 people

Calories 709kcal

Author Jenna Harrison

Equipment

• 9×13 baking dish
• Large pot or saucepan
• Medium mixing bowl
• whisk
• Wooden spoon or spatula
• Measuring cups & spoons
• pastry brush

Ingredients

Chicken Filling

• ½ cup butter
• ½ cup onion pearls
• 1 cup chopped carrots
• ½ cup chopped celery
• ⅓ cup flour
• 2 cups chicken broth
• ½ cup heavy cream
• 3 cups cooked and cubed chicken breasts
• 1 cup frozen peas
• ½ teaspoon paprika
• ½ teaspoon garlic powder
• ½ teaspoon thyme
• ½ teaspoon salt
• ½ teaspoon pepper

Biscuit Top

• (2) 11-oz pouches Red Lobster biscuit mix
• 2 cups cold water
• 1 cup shredded sharp cheddar cheese
• ¼ cup butter
• 1 pouch garlic herb seasoning from the red lobster biscuit mix

US Customary – Metric

Instructions

• Preheat oven to 425℉ and spray a 9×13-inch baking dish with non-stick spray.
• In a pot over medium-high heat, add the butter, onions, carrots, and celery, and cook for 4-5 minutes, until tender.
• Sprinkle the flour over the veggies and cook for another 1-2 minutes.
• Slowly whisk in the chicken broth and cream, and cook for 1-2 minutes until it starts to thicken.
• Add in the chicken, peas, paprika, garlic powder, thyme, salt, and pepper, and cook for another 1-2 minutes.
• Pour the mixture into the prepared baking dish.
• In a medium bowl, stir together the biscuit mix, cold water, and cheese.
• Spread the mixture over the pot pie mixture and bake for 16-18 minutes.
• In a small microwaveable bowl, melt the butter and then add the garlic herb seasoning mix.
• Pull the pot pie out of the oven and brush the top with the butter and herb mixture. Let it sit for 5-10 minutes.
• Serve and enjoy!

Notes

Storage & Reheating

• Refrigerator: Store leftovers in an airtight container for up to 3 to 4 days.
• Reheating: Reheat portions in the microwave or place the entire dish in the oven at 350°F until warm.

Nutrition

Serving: 2cups | Calories: 709kcal | Carbohydrates: 60g | Protein: 24g | Fat: 41g | Saturated Fat: 21g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 115mg | Sodium: 1677mg | Potassium: 517mg | Fiber: 4g | Sugar: 12g | Vitamin A: 3824IU | Vitamin C: 10mg | Calcium: 280mg | Iron: 3mg

Recipe FAQs

More Comfort Food Classics

• Creamy Bacon Cheddar Gnocchi Soup
• Hot Honey Chicken Parmesan Sliders
• Three Cheese Manicotti

The post Chicken Pot Pie with Cheddar Biscuit Topping appeared first on The Cozy Fork.

Take gnocchi soup up a notch with this Bacon Cheddar Gnocchi Soup recipe. It’s loaded with bacon, cheddar, and tender gnocchi, pure comfort in a bowl.

This soup is the kind of comforting dinner that makes everyone excited to sit down together at the table. It’s rich and creamy, loaded with crispy bacon, sharp cheddar, and soft gnocchi, making every bite totally satisfying. It’s hearty enough to be a full meal, family-friendly, perfect for chilly nights, and ready in 30 minutes!

Ingredients and Substitutions

• Gnocchi give the soup its hearty texture and make it feel like a full meal. Shelf-stable or refrigerated gnocchi both work well here.
• Bacon adds smoky flavor throughout the soup. Thick-cut bacon or standard sliced bacon can both be used.
• Salted butter helps build flavor at the start. Unsalted butter works as a direct substitute.
• Garlic and onion create the base of the soup. Yellow onion, white onion, or shallots all work well.
• Shredded carrots add a touch of sweetness and color. Finely diced carrots are an easy swap.
• Flour thickens the soup. A one-to-one gluten-free flour substitute can be used if needed.
• Chicken broth gives the soup its savory base. Vegetable broth can be used instead.
• Half-and-half adds creaminess without making the soup too heavy. Whole milk can replace it.
• Heavy cream adds richness and body. More half-and-half can be used in its place.
• Cannellini beans make the soup more filling. Great Northern beans are a good substitute.
• Salt, black pepper, paprika, and Italian seasoning season the soup. Smoked paprika can replace regular paprika.
• Sharp cheddar cheese melts smoothly into the soup. White cheddar or a cheddar jack blend works well.
• Baby spinach adds color at the end. Chopped kale can be used instead.

How To Make Gnocchi Soup

Cook bacon, build a creamy soup base with aromatics and broth, simmer with gnocchi and beans, then finish with cheddar, spinach, and bacon.

1. Crisp the Bacon: Place a large pot over medium heat. Cook the chopped bacon until it is crisp. Transfer the bacon bits to a paper-towel-lined plate and set them aside.
2. Sauté Veggies: Leave the rendered bacon fat in the pot. Add the 4 tablespoons of butter, 2 minced garlic cloves, diced small onion, and 1 cup shredded carrots. Cook for about 4 to 5 minutes until the vegetables soften.
3. Make Roux: Stir in the 3 tablespoons of flour. Cook for 1 minute, stirring to cook out the raw flour flavor.
   
4. Add Liquids: Whisk in the 3 cups of chicken broth, 2 cups half-and-half, and 1 cup heavy cream slowly. Bring the mixture to a gentle simmer.
5. Add Beans and Spices: Stir in the rinsed cannellini beans. Add the 1 teaspoon salt, 1 teaspoon black pepper, ½ teaspoon paprika, and 1 teaspoon Italian seasoning.
6. Cook Gnocchi: Add the 16 oz package of gnocchi to the pot. Simmer for 3 to 5 minutes. You will know they are cooked through when they start to float to the top.
   
7. Melt Cheese: Reduce the heat to low. Stir in the 2 cups of shredded cheddar cheese until it is completely melted and smooth.
8. Finish: Add the cooked bacon and 2 cups of baby spinach. Cook for 1 to 2 minutes. You just want the spinach to wilt.
9. Serve: Garnish with extra bacon, cheddar, and fresh chopped parsley. Serve hot.
   

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Bacon Cheddar Gnocchi Soup

This Bacon Cheddar Gnocchi Soup is creamy, packed with cheese, and topped with crispy bacon. It’s a hearty 30-minute dinner recipe. 

Course Main Dish

Cuisine American

Keyword soup

Prep Time 15 minutes minutes

Cook Time 16 minutes minutes

Total Time 31 minutes minutes

Servings 8 people

Calories 578kcal

Author Jenna Harrison

Equipment

• Large Pot
• Cutting board
• Chef’s knife
• Measuring cups & spoons
• wooden spoon
• whisk
• Ladle

Ingredients

• 16 oz package gnocchi
• 6 slices bacon chopped
• 4 tablespoons salted butter
• 2 cloves garlic minced
• 1 small onion diced
• 1 cup carrots shredded
• 3 tablespoons flour
• 3 cups chicken broth
• 2 cups half and half
• 1 cup heavy cream
• 15.5 oz can cannellini beans rinsed and drained
• 1 teaspoon salt
• 1 teaspoon black pepper
• ½ teaspoon paprika
• 1 teaspoon Italian seasoning
• 2 cups sharp cheddar cheese shredded
• 2 cups baby spinach

Garnishes

• Cooked chopped bacon
• Sharp cheddar cheese shredded
• Fresh chopped parsley

US Customary – Metric

Instructions

• In a large pot over medium heat, cook the chopped bacon until crisp. Transfer to a paper-towel-lined plate and set aside.
• Leave the bacon fat in the pot. Add the butter, garlic, onion, and shredded carrot. Cook for about 4 to 5 minutes until the vegetables soften.
• Stir in the flour and cook for 1 minute.
• Whisk in the chicken broth, half-and-half, and heavy cream slowly. Bring the mixture to a gentle simmer.
• Stir in the rinsed cannellini beans.
• Add the salt, black pepper, paprika, and Italian seasoning.
• Add the gnocchi and simmer for 3 to 5 minutes until cooked through. The gnocchi will float when ready.
• Reduce the heat to low and stir in the shredded cheddar cheese until melted.
• Add the cooked bacon and baby spinach. Cook for 1 to 2 minutes until the spinach wilts.
• Garnish with bacon, cheddar, and parsley. Serve hot.

Notes

Storage & Reheating

• Refrigerator: Store leftovers in an airtight container for up to 3 days. The soup will thicken as it cools.
• Reheating: Warm the soup gently on the stove over low heat. You may need to add a splash of broth or milk to loosen it up. Do not let it come to a hard boil.
• Freezing: I do not recommend freezing this soup. Cream-based soups with potatoes (gnocchi) often separate and change texture when thawed.

Nutrition

Serving: 1.5cup | Calories: 578kcal | Carbohydrates: 39g | Protein: 18g | Fat: 40g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.3g | Cholesterol: 111mg | Sodium: 1330mg | Potassium: 309mg | Fiber: 5g | Sugar: 5g | Vitamin A: 4561IU | Vitamin C: 5mg | Calcium: 358mg | Iron: 4mg

The post Creamy Bacon Cheddar Gnocchi Soup appeared first on The Cozy Fork.

Crispy chicken, marinara, melted cheese, and hot honey baked on soft Hawaiian rolls make these Hot Honey Chicken Parmesan Sliders a great option for dinners, parties, or game days.

If you like Chicken Parmesan, you will love this unique twist on the classic comfort food dish. This meal is easy to make, feeds a crowd, and uses simple shortcuts to deliver quality results. 

These sliders take the best parts of chicken parmesan (crispy chicken, melty cheese, and warm marinara sauce) and add hot honey to take them to the next level. They’re great for a busy weeknight dinner or for weekend comfort food vibes!

Why These Sliders Work

The balance here comes from contrast. The chicken stays crisp under the sauce, the rolls soak up just enough flavor, and the hot honey adds warmth without overpowering the classic chicken parmesan base. Baking them on a single tray keeps the cheese gooey and the tops golden, making serving simple and stress-free.

Ingredients and Notes

• Breaded Chicken: You need a 24 oz bag of breaded chicken breasts or tenders. Cook them first, so they stay crispy inside the sandwich.
• Hawaiian Rolls: A standard 12-count package is perfect. Do not separate the rolls individually; keep them attached as a slab.
• Marinara Sauce: The recipe calls for 1 cup of Rao’s marinara sauce. A high-quality sauce makes a big difference here since there are few ingredients.
• Cheese: Use shredded mozzarella for the melt and shredded parmesan for the saltiness.
• Hot Honey: You can buy this pre-made (like Mike’s Hot Honey) or make a quick version by heating honey with chili flakes.
• Butter Topping: This mixture includes salted butter, minced garlic, crushed red pepper, chopped basil, and more cheese. It creates a golden, flavorful crust on the buns.

How To Make Chicken Parmesan Sliders

Bake breaded chicken, layer it on soft rolls with marinara, cheese, and hot honey, then finish with a seasoned butter topping and bake until golden and melty.

1. Make Topping: Place the ½ cup salted butter in a medium microwave-safe bowl. Heat for about 45 seconds until fully melted. Whisk in the 2 minced garlic cloves, ½ teaspoon crushed red pepper, 1 tablespoon chopped basil, ¼ cup shredded parmesan, ¼ cup shredded mozzarella, ½ teaspoon salt, and ½ teaspoon pepper. Set this aside.
2. Slice Rolls: Use a bread knife to slice the slab of 12 Hawaiian rolls in half horizontally. Place the bottom slab in a 9×13-inch baking pan with nonstick spray. 
   
3. Fill: Arrange the cooked chicken breasts evenly over the bottom rolls. Spoon the 1 cup of marinara sauce over the chicken. Sprinkle with ½ cup of shredded Parmesan and ½ cup of shredded mozzarella. Drizzle hot honey over the filling to your preference.
4. Top and Brush: Place the top slab of the rolls over the filling. Brush the prepared butter mixture evenly over the tops of the rolls. Make sure the garlic and herbs are spread out.
5. Bake: Bake for 20 to 25 minutes in a preheated 375°F oven. You want the tops to turn golden brown and the cheese to melt completely. Remove from the oven. Drizzle with additional hot honey if desired and serve warm.
   

Top Reipe Tips

• Use thick marinara to avoid soggy rolls.
• Brush the butter mixture all the way to the edges for even browning.
• Let the sliders rest for five minutes after baking so they slice cleanly.

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Hot Honey Chicken Parmesan Sliders

These Hot Honey Chicken Parmesan Sliders are baked on Hawaiian rolls with crispy chicken, marinara, and a spicy garlic butter topping.

Course Main Dish

Cuisine American

Keyword chicken parmesan

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 6 people

Calories 546kcal

Author Jenna Harrison

Equipment

• Measuring cups & spoons
• Liquid measuring cup
• Medium mixing bowl
• whisk
• 9×13-inch pan
• Bread knife
• pastry brush

Ingredients

Sliders

• 24 oz bag of breaded chicken breasts cooked as per package directions
• 12 count Hawaiian rolls
• 1 cup Rao’s marinara sauce
• ½ cup parmesan cheese shredded
• ½ cup mozzarella cheese shredded
• Hot honey to taste

Topping

• ½ cup salted butter
• 2 cloves garlic minced
• ½ teaspoon crushed red pepper
• 1 tablespoon chopped basil
• ¼ cup parmesan cheese shredded
• ¼ cup mozzarella cheese shredded
• ½ teaspoon salt
• ½ teaspoon pepper

US Customary – Metric

Instructions

• Cook the chicken breasts according to the package directions. Set aside.
  24 oz bag of breaded chicken breasts
• Preheat the oven to 375°F. Spray a 9×13-inch baking pan with nonstick spray, then set it aside.
• Place the butter in a medium microwave-safe bowl. Heat for about 45 seconds until fully melted.
  ½ cup salted butter
• Whisk in the garlic, crushed red pepper, basil, both cheeses, salt, and pepper. Set aside.
  2 cloves garlic, ½ teaspoon crushed red pepper, 1 tablespoon chopped basil, ¼ cup parmesan cheese, ¼ cup mozzarella cheese, ½ teaspoon salt, ½ teaspoon pepper
• Use a bread knife to slice the Hawaiian rolls in half horizontally. Place the bottom halves in the prepared pan.
  12 count Hawaiian rolls
• Arrange the cooked chicken breasts evenly over the rolls.
• Spoon the marinara over the chicken. Sprinkle first with the shredded parmesan, then the shredded mozzarella.
  1 cup Rao’s marinara sauce
• Drizzle hot honey over the sliders to your preference.
  Hot honey to taste
• Place the top halves of the rolls over the filling.
• Brush the butter mixture evenly over the tops of the rolls.
• Bake for 20 to 25 minutes until the tops turn golden brown and the cheese melts.
• Remove from the oven and drizzle with additional hot honey if desired. Serve warm.

Notes

Storage & Reheating

• Refrigerator: These are best eaten fresh, but you can store leftovers in an airtight container in the fridge for up to 3 days.
• Reheating: To crisp the bread back up, reheat the sliders in the oven at 350°F or in an air fryer. Microwaving will make the bread tough.

Nutrition

Serving: 2sliders | Calories: 546kcal | Carbohydrates: 33g | Protein: 38g | Fat: 29g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 152mg | Sodium: 1099mg | Potassium: 578mg | Fiber: 1g | Sugar: 10g | Vitamin A: 944IU | Vitamin C: 5mg | Calcium: 238mg | Iron: 1mg

Recipe FAQs

The post Hot Honey Chicken Parmesan Sliders appeared first on The Cozy Fork.

This Three Cheese Manicotti is stuffed with a creamy ricotta filling and baked in homemade tomato sauce. A cozy family dinner ready in just over an hour.

Baked Manicotti with Ricotta and Mozzarella

There is something special about a baking dish full of pasta bubbling in the oven. This Three Cheese Manicotti is a comforting dinner that feels like a hug on a plate. It features large pasta tubes stuffed with a rich blend of ricotta, mozzarella, and Parmesan.

While you can use jarred sauce in a pinch, this recipe includes a quick homemade tomato sauce using San Marzano tomatoes. The sauce is bright and garlicky, which cuts through the richness of the cheese filling perfectly. It is a meal that works just as well for a casual family dinner as it does for feeding a crowd at a gathering.

Ingredients

• Manicotti Shells: You need an 8-oz package. Cook them according to the package directions, but be careful not to overcook them, as they need to hold their shape during filling.
• San Marzano Tomatoes: The sauce starts with 2 cans (28 oz each) of whole peeled tomatoes. San Marzano-style tomatoes are sweeter and less acidic than standard canned tomatoes.
• Ricotta Cheese: Use 3 cups of part-skim ricotta.
• Mozzarella & Parmesan: You will need shredded mozzarella and grated Parmesan for both the filling and the topping.
• Eggs: Two beaten eggs act as a binder, keeping the cheese filling from running out of the pasta shells.
• Fresh Herbs: Fresh basil and parsley add a pop of color and freshness that dried herbs cannot match.

How To Make Baked Three Cheese Manicotti

Cook the manicotti, prepare a simple tomato and basil sauce, mix the three-cheese filling, assemble everything in a baking dish, then bake until bubbling, then finish under the broiler for a lightly browned top.

Prep the Pasta and Oven

1. Boil: Cook the manicotti shells according to the package instructions. Drain them carefully. Transfer the cooked pasta to wax paper or foil sprayed with nonstick spray and let them cool.
2. Preheat: Move your oven rack to the middle position. Preheat the oven to 375°F.

Make the Tomato Sauce

1. Pulse Tomatoes: Add one can of tomatoes (with their juice) to a food processor. Pulse 3 to 4 times. You want them coarsely chopped, not pureed. Transfer to a bowl and repeat with the second can.
2. Sauté: Heat 2 tablespoons of olive oil in a large saucepan over medium heat. Add the 3 minced garlic cloves and ½ teaspoon red pepper flakes. Cook for about 1 minute until fragrant.
3. Simmer: Stir in the chopped tomatoes and ½ teaspoon salt. Bring the mixture to a simmer and cook for about 15 minutes. The sauce should thicken slightly. Stir in 2 tablespoons of chopped fresh basil. Taste and add more salt if needed.

Make the Filling

1. Mix: In a medium bowl, combine 3 cups ricotta, 2 cups shredded mozzarella, 1 cup grated Parmesan, 2 beaten eggs, 2 tablespoons chopped basil, 2 tablespoons chopped parsley, ¾ teaspoon salt, and ½ teaspoon black pepper. Stir until the mixture is completely combined.

Assemble and Bake

1. Base Layer: Spread about 1½ cups of the tomato sauce evenly over the bottom of a 9×13-inch baking dish.
2. Fill: Spoon (or pipe) the cheese filling into each cooled manicotti shell. Arrange the filled shells in the baking dish.
   
3. Top: Pour the remaining sauce over the filled pasta. Make sure the shells are completely covered so they do not dry out.
4. Bake: Cover the dish tightly with foil. Bake for 40 minutes until the sauce is bubbling.
   
5. Broil: Remove the foil. Move the oven rack to the highest position and turn on the broiler. Sprinkle the top with the remaining 1 cup Parmesan and ½ cup mozzarella. Broil for 2 to 4 minutes. Watch it closely to ensure the cheese melts and browns lightly without burning.
6. Serve: Let the manicotti rest for 15 minutes. Garnish with fresh herbs and serve.

High Altitude Adjustments

At elevations above 5,000 feet, reduce the oven temperature to 365°F and check for doneness a few minutes earlier. The filling may set faster, so avoid overbaking once the center is hot and the sauce is bubbling.

Did you make this comfort food classic? We want to hear how it turned out! Leave a star rating and comment below, or tag us on Instagram.

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Baked Three Cheese Manicotti

Cozy baked manicotti stuffed with a creamy three-cheese ricotta filling and smothered in homemade tomato basil sauce. It’s an irresistible family-favorite comfort dinner.

Course Main Dish

Cuisine American, Italian

Keyword pasta

Prep Time 30 minutes minutes

Cook Time 44 minutes minutes

Cooling Time 15 minutes minutes

Total Time 1 hour hour 29 minutes minutes

Servings 8 people

Calories 483kcal

Author Jillian for Food Folks and Fun

Equipment

• Large Pot
• Slotted spoon
• Nonstick cooking spray
• Food processor or blender
• Large saucepan
• Wooden spoon or silicone spatula
• Medium mixing bowl
• whisk
• 9×13-inch baking dish
• Measuring cups & spoons
• Knife
• Cutting board
• Spoon or piping bag

Ingredients

Pasta

• 8 oz package manicotti

Tomato Sauce

• 2 (28-ounce) cans Hunt’s San Marzano Style Whole Peeled Tomatoes
• 2 tablespoons olive oil
• 3 medium garlic cloves minced
• ½ teaspoon red pepper flakes
• Salt to taste
• 2 tablespoons chopped fresh basil

Filling

• 3 cups part-skim ricotta cheese
• 8 ounces shredded mozzarella cheese about 2 cups
• 2 ounces grated Parmesan cheese about 1 cup
• 2 large eggs lightly beaten
• 2 tablespoons chopped fresh basil
• 2 tablespoons chopped fresh parsley
• ¾ teaspoon salt
• ½ teaspoon ground black pepper

Topping

• 2 ounces grated Parmesan cheese about 1 cup
• 2 ounces shredded mozzarella cheese about ½ cup

For Serving

• Chopped fresh basil
• Chopped fresh parsley
• Grated Parmesan cheese

US Customary – Metric

Instructions

Cook the pasta

• Cook the manicotti according to package instructions.
  8 oz package manicotti
• Use a slotted spoon to transfer the cooked pasta to wax paper or foil that has been lightly sprayed with nonstick spray. Let cool.

Prep the oven

• Move the oven rack to the middle position and preheat the oven to 375°F.

Make the sauce

• Add one can of tomatoes with their juice to a food processor. Pulse 3 to 4 times until coarsely chopped. Transfer to a bowl and repeat with the second can.
  2 (28-ounce) cans Hunt’s San Marzano Style Whole Peeled Tomatoes
• Heat the olive oil in a large saucepan over medium heat. Add the garlic and red pepper flakes and cook for about 1 minute until fragrant.
  2 tablespoons olive oil, 3 medium garlic cloves, ½ teaspoon red pepper flakes
• Stir in the tomatoes and ½ teaspoon salt. Bring to a simmer and cook for about 15 minutes until slightly thickened.
  Salt
• Stir in the fresh basil and season with additional salt if needed.
  2 tablespoons chopped fresh basil

Make the cheese filling

• In a medium bowl, combine the ricotta, mozzarella, Parmesan, eggs, basil, parsley, salt, and black pepper. Stir until well mixed.
  3 cups part-skim ricotta cheese, 8 ounces shredded mozzarella cheese, 2 ounces grated Parmesan cheese, 2 large eggs, 2 tablespoons chopped fresh basil, 2 tablespoons chopped fresh parsley, ¾ teaspoon salt, ½ teaspoon ground black pepper

Assemble

• Spread 1½ cups of sauce evenly over the bottom of a 9×13-inch baking dish.
• Spoon the cheese filling into each cooled manicotti and place them in the baking dish.
• Pour the remaining sauce over the filled manicotti, covering completely.

Bake and broil

• Cover the dish with foil and bake for 40 minutes until bubbling.
• Remove the foil. Move the oven rack to the highest position and preheat the broiler.
• Sprinkle the manicotti evenly with Parmesan and mozzarella.
  2 ounces grated Parmesan cheese, 2 ounces shredded mozzarella cheese
• Broil for 2 to 4 minutes, watching closely, until the cheese is melted and lightly browned.

Cool and serve

• Let the manicotti rest for 15 minutes.
• Garnish with fresh basil and parsley and serve with additional Parmesan cheese.
  Chopped fresh basil, Chopped fresh parsley, Grated Parmesan cheese

Notes

Storage & Freezing

• Refrigerator: Store leftovers in an airtight container for up to 4 days. Reheat in the microwave or a 350°F oven until heated through.
• Freezer: You can freeze the unbaked dish. Assemble everything, cover tightly with plastic wrap and foil, and freeze for up to 3 months. Thaw in the refrigerator overnight before baking (you may need to add a few minutes to the cook time).

Nutrition

Serving: 2manicotti | Calories: 483kcal | Carbohydrates: 37g | Protein: 29g | Fat: 25g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.004g | Cholesterol: 110mg | Sodium: 1109mg | Potassium: 638mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1186IU | Vitamin C: 20mg | Calcium: 637mg | Iron: 3mg

Recipe FAQs

More Comfort Food

• Sloppy Joe Pasta
• Tomato Basil Pasta
• Cream Cheese Lasagna

The post Three Cheese Manicotti with Homemade Sauce 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.

Print

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.