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Easy Baked Tilapia with Mango Salsa

by 1 Comment

This Baked Tilapia with Mango Salsa recipe takes just 15 minutes of prep and 15 minutes of cooking time. It’s the perfect combo of light tasting fish with a burst of citrus sweetness. It makes an incredible Spring or Summer dinner, especially when fresh mangos are ripe and juicy! If you like to spice things up, add a lot of fresh jalapeno.

Baked seasoned tilapia topped with a homemade mango salsa
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Ingredient Details

Tilapia Fillets: Fresh tilapia is mild in flavor and cooks quickly, making it ideal for this recipe. Since it is pretty mild we flavor it with plenty of seasonings before cooking. Substitute it with cod, halibut, or catfish.
Onion Powder: Adds a subtle sweetness and depth of flavor without the texture of fresh onions.
Paprika or Smoked Paprika: Adds a mild smokiness and a pop of color to the fish.
Kosher Salt: Enhances the natural flavors of the fish and salsa.
Black Pepper: Adds a slight heat and complements the other spices. White pepper can be used for a milder flavor.

ingredients for Tilapia Mango Salsa


Ripe Mango: Provides natural sweetness and a tropical flavor to the salsa. Mangoes are in season June to September. It can be substituted with peaches or pineapple for a similar fruity profile.
Red Bell Pepper: Adds a crunchy texture and a touch of sweetness. Yellow or orange bell peppers can also be used instead.
Red Onion: Offers a sharp, slightly spicy flavor that balances the sweetness of the mango. If you have a particularly strong onion you can cut a hunk off the onion, then rinse it under cool water so it doesn’t overwhelm the salsa with onion flavor. Shallots or green onions can be used instead.
Fresh Cilantro: Adds a bright, herbaceous flavor to the mango salsa.
Jalapeño Pepper: Provides a subtle heat. use the green parts for flavor- add the white pith and seeds for flavor AND heat. You can omit it or replace it with a pinch of red pepper flakes if you prefer less spice.
Fresh Lime Juice: Adds acidity and brightness, enhancing the overall flavor of the salsa.

How to Make Mango Salsa Tilapia

This is a quick overview of how easy it is to make Tilapia with Mango Salsa, for more detailed instructions and amounts, pop down to the recipe card.

raw tilapia in a baking dish with seasoning

Step 1

Pat the tilapia dry, brush with oil. Season with herbs and spices. Set aside for 30 mins.

fresh mango salsa mixed in a bowl

Step 2

Mix the mango salsa and let set for 15 mins.

seasoned tilapia baked in a dish

Step 3

Bake the tilapia.

Tilapia baked in a white dish with fresh mango salsa over top

Step 4

Spoon the salsa over top the baked tilapia and serve it up!

Side Dish Ideas

Keep this dinner fresh and light. A GREAT addition to this tilapia is Mexican Rice and cilantro lime slaw.

Make It Your Own

As always, if you take one thing away from this recipe, make it your own! Add the flavors you think would elevate the dish for your family. Here are some ideas:

Variations

  • Add diced avocado to the salsa for creaminess.
  • Include diced cucumber for extra crunch.
  • Add grilled or roasted corn kernels for a sweet, smoky flavor.
  • Swap the mango for pineapple or peach.
  • Instead of tilapia, try a cod or halibut.

Recipe Tips To Remember

  1. Fresh Is Best: Fresh mango, lime juice, and cilantro make a significant difference in the salsa’s flavor.
  2. Some Like It Hot: Customize the heat by adding more or less jalapeño peppers, or removing the seeds for a milder taste.
  3. Check Fish Temperature: don’t overcook the tilapia, use an instant read thermometer to ensure the fish reaches 145°F for perfect doneness.

More Seafood Favorites

Baked Tilapia with seasoning and fresh mango salsa over top

Baked Tilapia and Fresh Mango Salsa

Super simple baked tilapia with plenty of seasoning, topped with a really good homemade mango salsa. Just 15 mins prep and 15 mins cook time.
5 from 1 vote
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 15 minutes
Marinating Time: 30 minutes
Servings: 4 people
Author: Susie Weinrich

Ingredients

Tilapia

Mango Salsa

  • 2 large ripe mango - 1 ½ cups diced
  • ½ cup red bell pepper - diced
  • ¼ cup red onion - diced
  • 2 tablespoon chopped fresh cilantro
  • 2 tablespoon finely chopped jalapeño pepper - ribbed and deseeded
  • 1 small lime
  • ½ teaspoon salt - or to taste

Garnish

  • extra lime cut into wedges for serving

Instructions
 

  • Preheat your oven to 400°F.
  • Place the tilapia fillets in a shallow baking dish. Pat the tilapia fillets dry with paper towels to remove excess moisture. Brush both sides of each tilapia fillet with olive oil.
    4 large tilapia fillets, 2 tablespoon olive oil
  • In a small bowl, mix onion powder, garlic powder, paprika, salt, and pepper. Sprinkle the seasoning mix evenly over both sides of the fish. Let them marinate for 30 minutes to an hour.
    1 teaspoon onion powder, 1 teaspoon garlic powder, ½ teaspoon paprika or smoked paprika, ¾ teaspoon kosher salt, ½ teaspoon black pepper
    raw tilapia in a baking dish with seasoning
  • While the fish is marinating – in a large bowl, combine the diced mango, red bell pepper, red onion, and chopped jalapeño peppers. Add the chopped fresh cilantro and season with salt and black pepper to taste. Pour in the juice from one lime. Let it sit at room temp while the fish finishes marinating and baking.
    2 large ripe mango, ½ cup red bell pepper, ¼ cup red onion, 2 tablespoon chopped fresh cilantro, 2 tablespoon finely chopped jalapeño pepper, 1 small lime, ½ teaspoon salt
    fresh mango salsa mixed in a bowl
  • Bake the fish for 8-12 minutes, depending on the thickness of the fillets. The fish is ready when its internal temperature reaches 145°F and the fish flakes easily with a fork.
  • Place the fillets on a plate and spoon the fresh mango salsa over the top. Serve with lime wedges on the side.
Did you make this recipe?Connect with me and let me know by commenting below!
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Easy Ground Beef Enchiladas

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If there is one thing that I could eat on repeat, it’s enchiladas! These Ground Beef Enchiladas turned out SO good I knew I had to share them ASAP. Seasoned ground beef is loaded into soft yellow corn tortillas with a little cheese, topped with a homemade red chili sauce and finished with a lot of melty cheese. You are going to be a dinner-winner with this recipe!

Ground beef mixture spilling out of corn tortillas in a baking dish on enchilada sauce with melted cheese over the top.

Sometimes we even top them with a little extra diced white onion, cilantro, and fresh avocados. Add the garnishes your family loves.

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Ingredient Details

Corn Tortillas – for the most authentic tasting enchiladas I highly recommend using yellow corn tortillas. They require a little prep, but I believe in you! You can read all about that here.

Ground Beef – as with most recipes, except burgers, I recommend using an 85/15 ground beef. It has enough fat to be flavorful but not so much that your enchiladas turn out greasy.

Ingredients shown are used to prepare ground beef enchiladas.

White Onion and Garlic – white onion is the classic flavor you want in enchiladas, and to be honest most Mexican cuisine. Two tips about the garlic – 1 use as much garlic as you like, and 2 add the garlic after the onions and let them sauté for about 1 minute. It makes for a more pronounced garlic flavor.

Seasonings – a mix of onion powder, garlic powder, cumin, chili powder, and kosher salt. The enchilada sauce does a lot of the heavy lifting here.

Red Enchilada Sauce – If you have a store bought red enchilada sauce that you love, go for that one, we like things EASY around here. If not you can make your own, promise it’s not hard! This is our favorite red enchilada sauce recipe.

Cheese – as always when you are melting cheese, we recommend fresh shredded cheese. It melts creamier! I usually use a Colby Jack cheese but you can use cheddar, pepper jack, or Monterey Jack.

Using Corn Tortillas

We highly, highly recommend using corn tortillas over flour tortillas for your Beef Enchiladas. First off, the flour tortillas are not as traditional for enchiladas. And second, the flour tortillas can tend to get soggy in all the red chile sauce.

Now the question is – are we using yellow corn or white corn tortillas? I’m going to give you my OPINION… this is not science based. USE YELLOW CORN TORTILLAS!!! I have found that yellow corn tortillas are a bit sturdier and have WAY better/more flavor than the white ones. When you are in the grocery store give the two a sniff and then buy the yellow ones because they actually have flavor!

Prepping the corn tortillas is a whole other topic. They can tend to be fragile divas. One wrong move and they will crack and tear. You need to give them a little TLC before they will roll right. There are a couple methods to prep the corn tortillas, choose the one that is right for you:

  1. MY PREFFERED METHOD – wrap about 6 tortillas in a wet paper towel and microwave for 30 seconds, flip them and microwave another 30 seconds. Then repeat with the remaining tortillas.
  2. Add a little oil to a skillet and pan fry each tortilla about 15 seconds per side.
  3. Place the tortillas in a steamer basket over a little simmering water and cover the pot. Steam for a couple minutes.

And if in the end you feel like you can’t take on the corn tortillas, pop over to this recipe for Ground Beef Enchilada Casserole, no tortilla prep in that recipe, but you get the same flavor profile!

Homemade Red Enchilada Sauce

Like I said, if you have a store bought red enchilada sauce you like, use that one! You will want to grab a 20 oz. can/bottle. If you don’t have one you like, and you have a well stocked spice cabinet, you can definitely make the one linked below and it’s super easy to make.

a mason jar full of red enchilada sauce

Red Enchilada Sauce

A little vegetable oil, a mixture of flour and spices, chicken broth, and finished with a splash vinegar and lime juice to enhance flavors.

Recipe

How To Make Beef Enchiladas

This is just a quick picture over-view of how to make Ground Beef Enchiladas. For more detailed instructions and ingredient amounts, pop down to the recipe card below.

Ground beef and sauteed onions in a frying pan.

Step 1

Cook the ground beef, drain excess grease. Add the onion and sauté, add the garlic and warm 1 min. Sprinkle in the seasonings and some enchilada sauce.

Red enchilada sauce coating the bottom of a glass baking dish.

Step 2

Make the enchilada sauce (or grab your fave store bought sauce). Pour about ¾ cup in the bottom of a 9×13 baking dish.

Red sauce covering a yellow corn tortilla.

Step 3

Prep the corn tortillas. Set up an assembly line with beef filling, tortillas, sauce, cheese, prepped pan.

Spoon a little sauce onto the warm tortilla.

Red sauce, ground beef and shredded cheese topping a yellow corn tortilla.

Step 4

Top with a tablespoon or two of beef filling, and a sprinkle of cheese.

Corn tortillas being wrapped up with ground beef mixture.

Step 4

Roll the enchilada up. (like a cigar)

Place it into the prepped pan, seam side down so it stays rolled.

Red enchilada sauce covering corn tortilla wrapped ground beef enchiladas in a glass baking dish.

Step 4

Repeat with all the remaining tortillas. If you have extra beef mixture leftover, spoon it into the pan.

Pour remaining enchilada sauce over top.

Shredded cheese sprinkled over ground beef enchiladas wrapped in corn tortillas in a baking dish.

Step 4

Top with the rest of the cheese. Cover with foil and bake 20 mins.

Fork resting in a freshly baked pan of beef enchiladas with melted cheese coating the enchilada sauce.

Step 4

Remove foil and bake another 5-10 minutes. Let cool and serve!

Recipe Variations

If you take one tip from me… make this recipe your own! Add the ingredients that your family will love, so you can feel like a success at the dinner table.

You can definitely add extra ingredients in the enchiladas with the meat mixture. Just use ½ lb. of ground beef then mix in any or all that you like:

  • Rice (Cilantro Lime Rice or Mexican Rice)
  • Black beans
  • Refried beans
  • Corn
  • Diced chilies (Poblanos) or jalapenos
  • Diced tomatoes
  • Sauteed peppers and onions
A pan of ground beef enchiladas with cheese melted over top

Garnishes are also a great way to customize this recipe:

  • Diced avocados or guacamole
  • Sour Cream
  • Tomatoes
  • Cilantro
  • White or green onion
  • Jalapenos or Black Olives
  • Queso fresco

Freezer Instructions

Freezing Uncooked Enchiladas:
Prep the enchiladas completely, but don’t bake. Pop them into a freezer-safe pan (foil pans work like a charm). Cover tightly with foil and freeze for up to 3 months.

Freezing Cooked Enchiladas:
Bake and cool the beef enchiladas, then wrap the whole pan tightly in foil. They’ll keep up to 3 months.

Reheating Frozen Enchiladas:

  • Uncooked & frozen: Bake covered at 350°F for 30-40 minutes, then uncover and bake 10–20 minutes more.
  • Uncooked & thawed in fridge overnight: Just bake like normal!
  • Cooked & frozen: Bake uncovered at 350°F for 30–35 minutes until hot in the center.

Recipe Tips To Remember

  1. Make sure you prep your corn tortillas, by warming, so they don’t tear or rip.
  2. Use fresh shredded cheese for the best melting.
  3. Garnish with cilantro, tomatoes, and diced avocados.

Side Dishes For Serving

A pan of ground beef enchiladas with cheese melted over top

Ground Beef and Cheese Enchiladas Recipe

Dig into these beef and cheese enchiladas smothered in rich red sauce. Topped w/ melty cheese and all your favorite fresh fixings.
5 from 1 vote
Print Pin Rate
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 5 people
Calories: 580kcal
Author: Susie Weinrich

Equipment

Ingredients

  • 1 lb ground beef
  • 1 small white onion - finely chopped
  • 2-3 cloves garlic - chopped
  • 2 teaspoon chili powder
  • 1 teaspoon cumin
  • ½ teaspoon kosher salt
  • ½ teaspoon onion powder and garlic powder - each
  • 10-12 yellow corn tortillas
  • 8 oz fresh shredded cheese - pepper jack, colby jack, or cheddar cheese
  • 20 oz canned or bottled red enchilada sauce - OR make your own red enchilada sauce

Instructions
 

  • Preheat the oven to 350℉.
  • Pour about ¾ cup enchilada sauce in the bottom of the 9×13 pan. Set aside.

Ground Beef Mixture

  • Brown and crumble the ground beef, drain excess grease. Add the onion and saute for about 5 mins.
    1 lb ground beef, 1 small white onion
  • Add the garlic and saute another minute. Sprinkle in the seasonings and add 3 tablespoon red enchilada sauce. Give it a good stir. Set aside.
    2-3 cloves garlic, 2 teaspoon chili powder, 1 teaspoon cumin, ½ teaspoon kosher salt, ½ teaspoon onion powder and garlic powder
    Ground beef and sauteed onions in a frying pan.

Tortilla Prep

  • Warm the tortillas using your preferred method:
    – wrap 6 tortillas in a wet paper towel, microwave 30 seconds, flip and microwave another 30 seconds (my preferred method). Repeat with remaining tortillas.
    – pan fry each tortilla in a little oil for about 15 seconds per side.
    – place the tortillas in a steamer basket over a little simmering water. Let steam for a minute or two to warm.
    10-12 yellow corn tortillas

Assembly

  • Set up an assembly line with the prepped pan, warmed tortillas, beef mixture, cheese, and sauce.
    Red enchilada sauce coating the bottom of a glass baking dish.
  • Spread a small spoonful of sauce over a tortilla, then a couple spoonfuls of beef mixture, then a pinch of cheese. Roll it up and lay it seam side down in the prepared pan.
    Red sauce, ground beef and shredded cheese topping a yellow corn tortilla.
  • Continue until all the tortillas are used. If you have extra beef filling leftover just sprinkle it into the pan.
    Corn tortillas filled with seasoned ground beef and wrapped up, resting on some red enchilada sauce.
  • Pour the remaining enchilada sauce over the enchiladas. Top with the rest of the shredded cheese.
    Shredded cheese sprinkled over ground beef enchiladas wrapped in corn tortillas in a baking dish.

Baking

  • Cover the pan tightly w/ foil and bake at 350℉ for 20 minutes. Remove the foil and bake another 5-10 minutes until the cheese is melty and bubbly.
    Melted cheese over beef enchiladas.

Freezing Instructions

  • Uncooked Enchiladas: Prep the enchiladas completely in a freezer safe pan (foil pans are great for this, but don't bake. Cover tightly with foil and freeze for up to 3 months.
  • Cooked Enchiladas: Bake and cool the beef enchiladas, then wrap the whole pan tightly in foil. They’ll keep up to 3 months.
  • Reheating Frozen Enchiladas:
    Uncooked & frozen: Bake covered at 350°F for 30-40 minutes, then uncover and bake 10–20 minutes more.
    Uncooked & thawed in fridge overnight: Just bake like normal!
    Cooked & frozen: Bake uncovered at 350°F for 30–35 minutes until hot in the center.

Recipe Tips and Notes:

  • Make sure you prep your corn tortillas, by warming, so they don’t tear or rip
  • Use fresh shredded cheese for the best melting
  • Garnish with cilantro, tomatoes, and diced avocados.
Did you make this recipe?Connect with me and let me know by commenting below!
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Serving: 1serving | Calories: 580kcal | Carbohydrates: 36g | Protein: 32g | Fat: 34g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 108mg | Sodium: 1589mg | Potassium: 449mg | Fiber: 6g | Sugar: 9g | Vitamin A: 1451IU | Vitamin C: 4mg | Calcium: 382mg | Iron: 4mg

Instant Pot Spaghetti with Frozen Meatballs

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This is a super simple recipe for Instant Pot Spaghetti using your family’s favorite frozen meatballs. It’s so easy that it makes a GREAT weeknight dinner, even when you are short on time! The prep time is about 5 minutes, the cook time is 3 minutes plus a 5 minute natural release, and dinner is ready!

Spaghetti topped with meatballs on a plate.

Frozen meatballs can be a great way to make a really good, yet simple weeknight dinner. A LOT of Mom’s Dinner readers love this Meatball Sub recipe that uses frozen meatballs also. I hope this recipe helps you feel like a success in the kitchen on a busy night.

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Ingredient Details

Spaghetti Pasta- just a plain old spaghetti is what works in this recipe. If you choose to use a different pasta shape or thickness it will change the cook time, so I do recommend that you stick with “spaghetti”.

Frozen Meatballs -use your family’s favorite frozen meatball or homemade meatballs that you have in your freezer! Turkey, Pork, Sausage, Beef… whatever you like. They will cook up right along with the pasta!

Marinara – just like the meatballs… use your family’s favorite store bought marinara sauce. we love the Rao’s Marinara or Tomato Basil Marinara.

Ingredients shown are used to prepare meatballs from frozen and spaghetti in the instant pot.

Chicken Broth – this imparts the MOST flavor into your pasta! If you don’t want to use chicken broth you can definitely just sub water.

Spices/Seasonings – a combo of onion, garlic, onion powder, garlic powder, kosher salt, dried basil and oregano season everything perfectly!

Instant Pot

We LOVE LOVE LOVE our Instant Pot. It can make dinner such a breeze. We have 2 styles of Instant Pot in our kitchens – The Duo Plus 7-in-1 and the Duo Plus 9-in-1. If I am being honest I will probably never use all 9 functions (or really all 7), so I just recommend buying the one that is least expensive.

Instant Pot

Just make sure you buy a 6 quart, I find that is the size that is appropriate for most recipes, without being difficult to store.

Step By Step

Instant pot with pasta added to liquid over the sauteed onions and garlic.

Step 1

Start by sautéing the onions and garlic in oil. Turn off sauté mode, stir in the kosher salt. Then pour in the chicken broth and scrape up bits from the bottom.

Sauteed onions topped with uncooked spaghetti added to the instant pot in criss cross pattern.

Step 2

Divide the spaghetti into about 5 portions. Break the noodles in half and then crisscross it in the pot

Marinara sauce topping the frozen meatballs.

Step 3

Top with the frozen meatballs, spices and half the marinara.

Cooked meatballs and spaghetti after cooking finishes in the instant pot.

Step 4

Set to cook for 3 minutes, do a 5 minute natural release and then finish with a quick release. (the photo shows what the spaghetti will look like when you open the pot).

Tongs resting in the cooked meatball and spaghetti mixture.

Step 5

Use tongs to toss the spaghetti in the sauce and liquid. Give it a minute to thicken up if it is watery at all.

Additional marinara added to the cooked spaghetti in the instant pot.

Step 6

Pour in the remaining sauce and toss with tongs. Optionally stir in some parmesan cheese.

Recipe Tips To Remember

  1. Make sure you scrape up any browned bits from the bottom of the pot, reducing the chance of getting the burn notice.
  2. Divide the spaghetti into about 5 sections, break them in half, and then crisscross them in the pot so the noodles don’t cook together.
  3. Pour half of the sauce in for the cook time, add the rest after the cook. Makes for a more flavorful spaghetti.
  4. Use chicken broth instead of water for max flavor.
  5. Use your family’s favorite store bought sauce and frozen meatballs.

More Instant Pot Recipes

Spaghetti and meatballs with fresh basil served on a plate.

Instant Pot Spaghetti with Frozen Meatballs

A super simple recipe for Instant Pot Spaghetti using your family's favorite frozen meatballs. This is such an easy recipe, making it a GREAT weeknight dinner, even when you are short on time!
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Print Pin Rate
Prep Time: 5 minutes
Cook Time: 3 minutes
Natural Release Time: 5 minutes
Total Time: 13 minutes
Servings: 6 people
Calories: 436kcal
Author: Susie Weinrich

Equipment

Ingredients

Instructions
 

  • Start with your Instant Pot on sauté mode and add the olive oil. Once it is hot add the onions and sauté for about 5 minutes. Add the garlic and sauté another minute. Stir often, making sure they don't burn.
    1 tablespoon olive oil, 1 small yellow onion, 2-4 cloves garlic
  • Turn off the sauté mode and stir in the kosher salt. Then pour in the chicken broth (or water) and scrape up and browned bits from the bottom.
    ½ teaspoon kosher salt, 3 cups chicken broth
    Instant pot with pasta added to liquid over the sauteed onions and garlic.
  • Break your spaghetti noodles in half and layer them in a crisscross pattern (in about 5 layers) in the liquid.
    Mom's Tip: Do not stir the noodles at this point. You can nudge them down into the liquid, but don't stir.
    1 lb. dry spaghetti noodles
    Sauteed onions topped with uncooked spaghetti added to the instant pot in criss cross pattern.
  • Top with t he frozen meatballs. Sprinkle the basil, oregano, garlic powder and onion powder over the top.
    15-20 frozen store bought meatballs, 1 teaspoon dried oregano, 1 teaspoon dried basil, ½ teaspoon garlic powder, ½ teaspoon onion powder
    Seasonings placed over the uncooked pasta inside the instant pot.
  • Pour HALF OF THE 24 oz jar of marinara over the meatballs/noodles.
    Marinara sauce topping the frozen meatballs.
  • Pop the lid on, turn the pressure valve to seal, and set to cook for 3 minutes on high pressure. Do a 5 minute natural release and the finish with a quick release.
  • Toss the spaghetti and sauce. Don't be alarmed if there is liquid still in the pot, everything will thicken as it cools a little.
  • Pour in the other half of the spaghetti sauce and toss with tongs. Optionally stir in some parmesan cheese.
    Additional marinara added to the cooked spaghetti in the instant pot.
  • Let it sit for about 5 minutes to cool and thicken.

Recipe Tips and Notes:

  1. Make sure you scrape up any browned bits from the bottom of the pot, reducing the chance of getting the burn notice.
  2. Divide the spaghetti into about 5 sections, criss-cross them in the pot so the noodles don’t cook toghether.
  3. Pour half of the sauce in for the cook time, add the rest after the cook. Makes for a more flavorful spaghetti.
  4. Use chicken broth instead of water for max flavor.
  5. Use your family’s favorite store bought sauce and frozen meatballs.
Did you make this recipe?Connect with me and let me know by commenting below!
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Serving: 1serving | Calories: 436kcal | Carbohydrates: 65g | Protein: 18g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 28mg | Sodium: 1193mg | Potassium: 661mg | Fiber: 5g | Sugar: 7g | Vitamin A: 503IU | Vitamin C: 9mg | Calcium: 56mg | Iron: 3mg

Fruit & Berry Cheesecake Trifle

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This Berry Trifle is the ultimate “took almost no effort” dessert, that just happens to be a total showstopper! With just a few simple ingredients layered up in a pretty glass dish, it looks like something you’d find in a bakery window—but comes together in under 20 minutes. It’s the kind of dessert that gets all the oohs and ahhs, and you didn’t even have to turn on the oven.

A berry trifle in a footed trifle bowl, topped with whole berries and mint
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What Is A Trifle

A trifle is a traditional English layered dessert. It generally has multiple sponge cake layers, pudding or custard layers and fruit layers. This Berry Cheesecake Trifle recipe isn’t necessarily traditional. Here we are subbing some of the traditional layers for a different flavor profile:

  1. A mixture of cream cheese, sour cream, and whipped cream flavored with almond extract and orange are layered in place of the custard/pudding.
  2. We are using a delicate store bought angel food cake in place of a traditional sponge cake.
  3. A mixture of fresh berries and mandarin oranges pair perfectly with the “cheesecake” style layer.

Ingredient Details

Angel Food Cake – we keep this recipe super simple and grab a store bought one from the local grocery baker.

Cream Cheese and Sour Cream – mix together to make a lightly flavored cheesecake cream filling for the trifle. Make sure to use full fat- and make sure the cream cheese is at room temp so it will blend smooth! (pictured are 2 blocks of cream cheese, but you just need 1)

Orange- the juice and zest of a fresh orange flavor up the whipped cream perfectly!

Almond Extract – also flavors the trifle cream. If you don’t love almond extract you can sub vanilla extract.

Ingredients shown are used to prepare the Berry Trifle.

Heavy Cream – use COLD heavy cream to make the best whipped cream. The whipped cream lightens up the texture of the cream filling, so it isn’t a “heavy” cheesecake filling.

Powdered Sugar – this is the perfect sweetener for the cream filling. It blends into the mixture without making it gritty.

Fruit and Berries – we have found our very favorite combo is strawberries, blueberries, raspberries and mandarin oranges. Sweeten it up with a little sugar to make the berries juicy and sweet.

How To Make Berry Trifle

This is a quick overview of how to make each component of the trifle – cake, cheesecake cream, and the fruit/berries. For more details and ingredient amounts, pop down to the recipe card.

a bowl of fruit and berries for a trifle

Step 1

Wash and cut your fruit, drain the mandarin oranges. Mix with the sugar and set aside.

cut angel food cake

Step 2

Cut the angel food cake into ½-1 inch pieces. I like to divide it into 3 equal piles to make layering more even.

a cheesecake cream mixture for a berry trifle

Step 3

Whip the cream with the orange juice and zest. Then set aside. Mix the sour cream, cream cheese, powdered sugar and extract. Fold the whipped cream and cream cheese mixtures together.

Fresh berries and orange sliced into small pieces combined in a bowl, angel food cake cut into small pieces and cream cheese mixture in a mixing bowl.

Step 4

Now you have all the 3 parts to layer your trifle!

a footed glass trifle bowl

Step 5

Grab your trifle bowl and it is time to layer this up!! Skip down to the next section for exact instructions on how to layer a trifle.

Layering a Trifle

The traditional way to layer a trifle is cake, cream, fruit, and repeat until it is layered to the top. If you need a visual representation of this, check out the photos below:

layer of cream and cake in a trifle bowl
  1. Step 1: Start with a layer of ¼ of the cream on the bottom of the bowl, then ⅓ of the cake cubes.
three layers in a trifle bowl - cream, cake and fruit
  1. Step 2: Top with ⅓ of the fruit mixture.
fresh fruit mixture layered on top of cake and cream in a trifle bowl
  1. Step 3: Repeat the layering – ¼ of the cream mixture, ⅓ of the cake and ⅓ of the berries/fruit.
Last layer of cake, cream and berries in the trifle bowl
  1. Step 4: Then the final layering- ¼ of the cream mixture, ⅓ of the cake and ⅓ of the berries/fruit.
Finished Berry Cheesecake Trifle with garnishes on top
  1. Step 5: Finish the top with the remaining cream. Then you can garnish with whole fruit and mint.

Recipe tips to remember

  • Choose a clear glass trifle bowl so you can see all the stunning layers of this dessert!
  • Make sure your cream cheese is at room temp.
  • If almond extract isn’t your jam, sub in vanilla extract.
  • Use a store bought angel food cake to make this recipe super easy.
  • Cube the cake into ½-1 inch pieces.
  • Choose ripe fruit, but add sugar to sweeten it up a little.
  • Also choose your favorite combo or berries.
  • Refrigerate for 1-3 hours before serving.

More Trifle Recipes

Finished Berry Cheesecake Trifle with garnishes on top

Fruit and Berry Cheesecake Trifle Recipe

This Berry Cheesecake Trifle is the ultimate no-fuss dessert that still steals the show! Made with layers of angel food cake, fluffy cheesecake cream, and fresh berries—it’s beautiful, crowd-pleasing, and easy to put together.
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Prep Time: 20 minutes
Cook Time: 0 minutes
refrigeration: 2 hours
Servings: 8 people
Calories: 637kcal
Author: Susie Weinrich

Equipment

Ingredients

Trifle Cream

Cake

  • 1 store bought angel food cake - cut into 1 inch cubes

Fruit & Berries

  • 3 ½ cups thick cut fresh strawberries, blueberries, raspberries
  • 15 oz mandarin oranges - in juice, drained
  • 1-2 tablespoon Sugar - depending on how sweet your fruit is

Instructions
 

  • In a bowl, add all the fruit, mix with the sugar and set aside while you make the trifle cream cheesecake mixture.
    3 ½ cups thick cut fresh strawberries, blueberries, raspberries
    a bowl of fruit and berries for a trifle
  • Cut or tear the angel food cake into smaller pieces, approx. ½-1 inch each. I like to divide them into 3 even piles so layering is equal.
    cut angel food cake on a platter.
  • In a stand mixer with the whisk attachment, or a bowl with a handheld mixer, add the cold heavy cream, orange zest and orange juice. whisk until it forms med/firm peaks, this will take a few minutes most likely. Remove to a separate bowl and set aside.
    2 cups heavy cream, 1 tablespoon orange juice, 1 teaspoon orange zest
  • In the now (mostly) empty bowl, add the softened cream cheese, sour cream, almond extract. Blend until it is mixed together. Slowly pour in the powdered sugar and blend until it is smooth.
    8 oz cream cheese, 2 cups powdered sugar, ½ teaspoon almond extract, ½ cup sour cream
  • Fold the orange whipped cream into the cream cheese mixture.
    A cheesecake cream mixture for a berry trifle
  • Time to layer:
    ¼ Trifle Cream, ⅓  Cake, ⅓ Fruit Mixture
    ¼ Trifle Cream, ⅓ Cake, ⅓ Fruit Mixture
    ¼ Trifle Cream, ⅓ Cake, ⅓ Fruit Mixture
    Finish with the Remaining Cream.
    1 store bought angel food cake
    Last layer of cake, cream and berries in the trifle bowl
  • Cover and refrigerate for 2- 3 hours, until it is time to serve. Optionally garnish with large whole strawberries/berries and mint.
Did you make this recipe?Connect with me and let me know by commenting below!
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Serving: 1serving | Calories: 637kcal | Carbohydrates: 79g | Protein: 7g | Fat: 35g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 104mg | Sodium: 329mg | Potassium: 305mg | Fiber: 3g | Sugar: 61g | Vitamin A: 1748IU | Vitamin C: 18mg | Calcium: 144mg | Iron: 0.4mg

Crave-Worthy Chicken Lo Mein

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Next time you get a craving for a little take-out, bee bop back into your kitchen and whip up this Chicken Lo Mein. It is quick, flavorful, and totally satisfying. Noodles, veggies and chicken are tossed in that classic savory lo mein sauce. It comes together in about 40 minutes and it’s super flexible—toss in whatever veggies you have on hand and make it your own.

Green onions garnished over a large bowl of chicken chow mein.
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Ingredient Details

Lo Mein Noodles – Look for them fresh in the refrigerated section or dried near other Asian noodles. If using dried, be sure to cook them per package instructions just until tender and rinse with cold water to prevent sticking.

Chicken Breast – Boneless, skinless chicken breast is a lean protein that cooks quickly and evenly. For lo mein, slice the chicken thinly against the grain. See tips below for getting even, thin slices.

Napa Cabbage – this mild, slightly sweet cabbage adds volume and a tender crunch. It wilts down quickly in a hot pan, so slice it thinly so it cooks evenly and blends well with the noodles. If you have an Asian market nearby I highly recommend checking it out for these veggies – they will tend to be less expensive there.

Carrots – keep it simple here and buy shredded/julienned carrots at the store!

Ginger – as always I recommend buying the frozen grated ginger cubes at the grocery store! I buy the Dorot Gardens Frozen Minced Ginger.

Oyster Sauce – A thick, savory sauce made from oyster extract, it adds rich umami flavor and a slight sweetness to the dish. It helps create the glossy, flavorful coating you expect in lo mein. A good-quality brand makes a noticeable difference.

Dark Soy Sauce – is darker in color, thicker, and slightly sweeter than regular soy sauce. It is used to add a deeper, richer flavor and a darker color. Your regular soy sauce is used more for seasoning and flavor as it is thinner and tends to be saltier.

Shaoxing wine – is a type of Chinese cooking wine, and is alternatively spelt Shao-hsing or Shaohsing. It is a type of rice wine. If you can’t find this you can sub white wine or dry sherry.

Sesame Oil – this is a very strong oil but adds such a nice nutty, umami flavor to the lo mein! Don’t skip this ingredient.

Optional Substitutions or additions

  • Chicken breast – You could use chicken thighs, but getting even slices may be more challenging.
  • Shaoxing wine – Dry sherry or a dry white wine will also work.
  • Napa cabbage – Using a regular green cabbage is possible but it may take a little longer to cook down.
  • Granulated sugar – Honey makes a good substitute.
  • Veggies – If you would like to add extras like mushrooms, snow peas, broccoli or peppers to the dish, you can do that as well.

Tip for Getting Thin & Even Chicken Slices

To get evenly thin slices on the chicken breast you want to ensure that you have a very sharp knife. That will help tremendously, but be careful not to cut yourself.

Marinated chicken breast slices in a bowl.

Another trick is that you can pop your chicken breast in the freezer for 30-45 minutes so that it starts to freeze up slightly. This will make it firmer and hold its position so that when slicing, it is not moving as much, allowing for a cleaner cut. Remember, you do not want to freeze it; you just want it to start to freeze.

How To Make Chicken Lo Mein

Chicken breast slices in a bowl with marinade and cornstarch being combined.

Step 1

Marinate the chicken for 10 mins in the soy sauce, Shaoxing wine, cornstarch, and pepper.

Meanwhile prep the lo mein noodles per package instructions.

Hot wok with chicken breast slices added.

Step 2

Heat the oil in a large skillet, cook the chicken until it turns golden brown. Transfer to a plate and set aside.

Veggies added to a hot wok.

Step 3

Add more oil to the empty pan and sauté the napa cabbage, white parts of the green onions, and carrots for 2-4 minutes.

Add garlic and ginger, cook for 30 seconds.

Lo Mein sauce added to wok.

Step 4

In a glass measuring cup whisk together the water, dark soy sauce, soy sauce, oyster sauce, Shaoxing wine, cornstarch, sugar, sesame oil, and pepper. Pour into the pan.

Lo mein noodles added to sauteed veggies and chicken pieces.

Step 4

Toss in the noodles, cooked chicken and collected juices with the sauce, cooking until the sauce thickens.

Serving Ideas

This is a pretty filling dish that has your veggies, starch and protein all in one, so it is totally acceptable to serve this on it’s own. However if you want to bulk the meal up a tad, here are some fun side dishes to think about:

  • Egg Rolls
  • Potstickers
  • Crab Rangoons
  • Sushi
  • Salted Edamame

More Asian Inspired Dishes

Green onion slices topping chicken lo mein in a wok.

Simple Chicken Lo Mein Recipe

Whip up this Chicken Lo Mein for a quick, flavorful, and totally satisfying meal that comes together in about 30-40 minutes. Savory noodles, veggies and chicken are tossed in that classic savory lo mein sauce.
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Prep Time: 15 minutes
Cook Time: 15 minutes
Marinating Time: 10 minutes
Total Time: 40 minutes
Servings: 5 people
Calories: 436kcal
Author: Susie Weinrich

Ingredients

Chicken

Lo Mein

  • 14 oz lo mein noodles - could also use ramen noodles with seasoning packet discarded
  • 2 tablespoon olive or canola oil - divided
  • 2 cups Napa cabbage - thinly sliced
  • 4 green onion - whites and greens separated and cut into ½-1 inch pieces
  • ½ cup carrots - julienne (store bought shredded carrots work great!)
  • 4 cloves garlic - minced
  • 1 tablespoon ginger - grated
  • ¼ tablespoon water
  • 3 tablespoon dark soy sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon Shaoxing wine
  • 2 teaspoon granulated sugar
  • 2 teaspoon cornstarch
  • 1 teaspoon sesame oil

Instructions
 

  • Add chicken breast, soy sauce, Shaoxing wine, cornstarch, and pepper to a medium mixing bowl, toss to coat. Cover and marinate for 10 minutes.
    1 lb. boneless skinless chicken breast, 1 tablespoon soy sauce, 1 tablespoon Shaoxing wine, 2 teaspoon cornstarch, ½ teaspoon pepper
    Chicken breast slices in a bowl with marinade and cornstarch being combined.
  • Meanwhile prepare the lo mein noodles according to the package directions, rinse with cold water, and set aside.
    14 oz lo mein noodles
  • Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat. Add the chicken and any liquid to the hot pan, cook until it begins to turn golden brown and is cooked through. Transfer the meat to a plate and set aside.
  • Add the remaining oil to the pan and stir in the Napa cabbage, white parts of the green onions, and carrots**. Cook for 2-4 minutes until the carrots start to soften and the cabbage wilts.
    ** at this point add any extra veggies you want to use too!!
    2 cups Napa cabbage, 4 green onion, ½ cup carrots
  • Add garlic and ginger to the pan, stirring and allowing them to cook for 30 seconds.
    4 cloves garlic, 1 tablespoon ginger
    Veggies added to a hot wok.
  • In a bowl or glass measuring cup, whisk together the water, dark soy sauce, soy sauce, oyster sauce, Shaoxing wine, cornstarch, sugar, sesame oil, and pepper. Pour into the pan.
    ¼ tablespoon water, 3 tablespoon dark soy sauce, 1 tablespoon soy sauce, 1 tablespoon oyster sauce, 1 tablespoon Shaoxing wine, 2 teaspoon granulated sugar, 2 teaspoon cornstarch, 1 teaspoon sesame oil
    Lo Mein sauce added to wok.
  • Toss in the cooked noodles and cooked chicken with the sauce, cooking until the sauce thickens.
    Lo mein noodles added to sauteed veggies and chicken pieces.
  • Garnish with the green parts of the green onions, and enjoy.

Recipe Tips and Notes:

  • Shaoxing wine – Dry sherry or a dry white wine will also work.
  • Napa cabbage – Using a regular green cabbage is possible but it may take a little longer to cook down.
  • Granulated sugar – Honey makes a good substitute.
  • Veggies – If you would like to add extras like mushrooms, snow peas, broccoli or peppers to the dish, you can do that as well.
Did you make this recipe?Connect with me and let me know by commenting below!
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Serving: 1serving | Calories: 436kcal | Carbohydrates: 66g | Protein: 29g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 58mg | Sodium: 1514mg | Potassium: 534mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2371IU | Vitamin C: 13mg | Calcium: 51mg | Iron: 1mg

Fresh Fruit Salad with Citrus Glaze

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This Fresh Fruit Salad with a super easy Citrus Sugar Glaze is everything you want in a side dish—bright, juicy, and just sweet enough to feel special. What really sets it apart is the simple citrus glaze made with fresh lemon juice, orange juice, sugar, and lemon zest—it coats and infuses the fruit with a sweetness.

A large bowl of fruit salad topped with a sprig of mint
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Ingredients Details

  • 1 small pineapple – Core it and cut into ½ to 1-inch chunks. A ripe pineapple should smell sweet at the base. If you’re short on time, the pre-cored ones from the store work great too.
  • 16 oz container strawberries – Hulled and halved. If they’re large, go ahead and quarter them. Try to pick strawberries that are fully red (not white at the tips) for the sweetest flavor. However the sugary/citrus glaze will help with underripe fruit.
  • 2 (6 oz) containers blueberries – Rinse and gently pat dry. You want them plump and deep blue; skip any shriveled ones.
  • 2 cups green grapes – Cut in half for easier eating and better glaze absorption.
fresh fruit to make fruit salad on a table ; pineapple, strawberries, blueberries, grapes, clementines, etc...
  • 3-4 clementines/mandarins – Peeled and segmented. These add a lovely citrus pop.
  • ¼ cup fresh squeezed lemon juice – Brightens everything and balances the sweetness. Don’t skip fresh—it makes a difference!
  • ⅓ cup orange juice – You can use bottled, but if you’re already juicing lemons and peeling mandarins, fresh-squeezed orange juice will really shine here.
  • 3 tablespoons sugar – Just enough to sweeten the citrus glaze.
  • ½ teaspoon grated lemon peel – Adds depth and zing. Use a microplane to zest just the yellow part (not the bitter white pith).
  • Fresh mint (optional) – Totally optional but highly recommended for that pop of color and fresh herbaceous note.

How To Make Fruit Salad

a top view of fruit salad layered in a bowl

Step 1

Prep the fruit by washing and cutting.

a glass measuring cup with a sugar citrus glaze

Step 2

Make the citrus glaze.

pouring a citrus glaze over a bowl of fresh fruit

Step 3

Pour the citrus sugar glaze over the fruit and gently toss everything together.

fresh fruit salad in a bowl

Step 4

Let the fruit salad hang out in the fridge for at least 30 minutes, up to 4 hours. This helps the flavors meld and makes it extra sweet.

Making Ahead

I recommend not making this recipe days ahead, a 2-4 hour window or serving it right away is the best option.

However if you need to make it ahead I would recommend prepping all the fruit and layering it in a bowl, being sure to layer the most delicate fruit on top (ie: raspberries, blueberries and strawberries). Then prep the citrus glaze and store that separate in the fridge. Two to four hours before serving mix it together.

Recipe Tips To Remember

  1. Any fruit will work in this fruit salad. Variety in color is key (red, orange, yellow, green and blue/purple).
  2. Other fruits that work well are raspberries, mangoes, melon – cantaloup or honeydew, and kiwi.
  3. Don’t refrigerate for more than 2-4 hours or some of the fruit can become soggy/mushy.
  4. Store leftovers in the fridge and use to make really great smoothies the next day.
  5. Taste and adjust – Depending on how sweet or tart your fruit is, you might want to add a little more sugar or a splash more lemon. Don’t be afraid to adjust!

More “Fresh” Side Dishes

A large bowl of fruit salad topped with a sprig of mint

Fresh Fruit Salad Recipe

This Fresh Fruit Salad is bright and just sweet enough. A simple citrus glaze made with fresh lemon juice, orange juice, sugar, and lemon zest that coats the fruit and makes it perfectly sweet and juicy.
No ratings yet
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Prep Time: 15 minutes
Cook Time: 0 minutes
Refrigerate: 30 minutes
Total Time: 45 minutes
Servings: 12
Calories: 94kcal
Author: Susie Weinrich

Ingredients

Fresh Fruit

  • 1 small pineapple - cored and cut into ½ – 1 inch chunks
  • 16 oz strawberries - cut in half
  • 2 – 6 oz containers blueberries
  • 2 cups green grapes - halved
  • 3-4 clementines - or mandarins, segmented

Citrus Glaze

  • ¼ cup lemon juice - fresh squeezed
  • ⅓ cup orange juice
  • 3 tablespoon sugar
  • ½ teaspoon lemon peel - grated
  • fresh mint for garnishing - optional

Instructions
 

  • In a large bowl combine the pineapple, strawberries, blueberries, grapes and mandarin sections.
    1 small pineapple, 16 oz strawberries, 2 – 6 oz containers blueberries, 2 cups green grapes, 3-4 clementines
  • In a small bowl, combine the lemon juice, orange juice, sugar and lemon peel. Whisk together until the sugar is mostly dissolved.
    ¼ cup lemon juice, ⅓ cup orange juice, 3 tablespoon sugar, ½ teaspoon lemon peel
  • Pour the juice mixture over the fruit and toss thoroughly to combine and coat the fruit with the mixture.
  • Garnish with fresh mint.
    Optionally, chop the mint and stir it into the fruit for an extra fresh flavor. Do it right before serving so the mint doesn't brown in the fruit salad.
  • Pop back in the fridge for 30 minutes, up to 4 hours, until ready to serve.
    If you are refrigerating for closer to 4 hours, give the fruit a toss a couple times to redistribute the citrus glaze.
    Can also be served right away, the fruit just won't have time to completely absorb the citrus glaze.

Recipe Tips and Notes:

  1. Any fruit will work in this fruit salad. Variety in color is key (red, orange, yellow, green and blue/purple).
  2. Other fruits that work well are raspberries, mangoes, melon – cantaloup or honeydew, and kiwi.
  3. Don’t refrigerate for more than 2-4 hours or some of the fruit can become soggy/mushy.
  4. Store leftovers in the fridge and use to make really great smoothies the next day.
  5. Taste and adjust – Depending on how sweet or tart your fruit is, you might want to add a little more sugar or a splash more lemon. Don’t be afraid to adjust!
Did you make this recipe?Connect with me and let me know by commenting below!
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Serving: 1Cup | Calories: 94kcal | Carbohydrates: 24g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Sodium: 2mg | Potassium: 244mg | Fiber: 3g | Sugar: 19g | Vitamin A: 82IU | Vitamin C: 74mg | Calcium: 25mg | Iron: 1mg

Tuna Melt Sandwich

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If you’re already a fan of my Classic Tuna Salad recipe, you’re going to love this next-level comfort food: the Tuna Melt. It’s everything you love about tuna salad—creamy, tangy, and satisfying—but sandwiched between golden, crispy bread and melty cheese (or served open faced!).

A tuna melt sandwich cut in half and stacked on top of eachother

This is a totally easy and inexpensive lunch or dinner. The nice thing is you can make the tuna salad ahead to it is ready when you are.

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Ingredients Details

  • Tuna – buy cans of high quality canned chunk white albacore tuna for the best results.
  • Mayonnaise – The base for a creamy tuna salad.
  • Celery and Red Onion– Adds crunch and freshness. Dice it small so nobody is getting huge chunks of celery or onion. Also if your onion seems to be really strong, rinse a cut piece in cool water before dicing.
  • Relish – This gives that punchy briny bite.
  • Seasonings – a combo of garlic powder, onions powder, kosher salt and black pepper is all you need.
  • Dijon Mustard – Just like the relish, it gives your tuna salad a tangy punch of flavor.
  • Cheese – Go for a melty cheese like cheddar, American or provolone.
  • Bread – Sourdough, white or wheat sandwich bread, or even a sturdy whole grain will work. For an open faced tuna melt opt for an English Muffin!

Step by Step How To Make The Recipe

Tuna Salad in a bowl with bread and fruit in the background

Step 1

Mix your drained tuna with the tuna salad ingredients. Taste and tweak!

Step 2

Butter two pieces of bread and spoon on the tuna salad, top with a slice or two of cheese.

Step 3

Heat a skillet over medium low heat, add the sandwich, buttered side down, and grill the tuna melt, flip and continue until the sandwich is golden and the cheese is melty.

a toasted tuna melt sandwich on a cutting board

Step 4

Serve it up!

Serving Ideas

  • Pair it with tomato soup for that classic diner feel.
  • Serve with kettle chips for crunch.
  • Add a simple green salad with a sharp vinaigrette to balance the richness.
  • Slice it into strips for kids or serve open-faced on an English muffin for brunch
an open faced tuna melt on a piece of parchment paper

Recipe Tips To Remember

  • Use a high quality canned tuna packed in water, either a chunk white or whole white albacore tuna.
  • Make sure to press all the water out of the tuna before mixing the tuna salad, this will prevent your tuna melt from getting soggy.
  • Low and slow is key. You want the cheese to melt before the bread burns.
  • Don’t overfill the sandwich or it’ll spill out everywhere. Keep it to about ⅓ cup tuna salad per sandwich.
  • If your cheese isn’t melting fast enough, cover the pan with a lid for 30 seconds to trap some heat.

More Easy Sandwich Recipes

A tuna melt sandwich cut in half and stacked on top of eachother

Tuna Melt Sandwich Recipe

An excellent recipe for tuna melt sandwich made with a flavorful homemade tuna salad, perfectly melted cheese, and golden, crispy bread.
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Prep Time: 15 minutes
Cook Time: 5 minutes
Servings: 4 Sandwiches
Author: Susie Weinrich

Ingredients

  • 4 – 5oz cans chunk white albacore tuna - packed in water – drained really well
  • ⅔ cup mayonnaise
  • ¾ cup celery - finely diced
  • ¼ cup (heaping) red onion - finely diced
  • ¼ cup sweet pickle relish - drained of liquid
  • 1 ½ tablespoon Dijon mustard
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper

Assembly

  • Bread or English Muffin
  • Butter
  • Cheddar or American Cheese Slices

Instructions
 

  • Place the tuna in a fine mesh sieve and drain as much liquid from the tuna as possible.
    4 – 5oz cans chunk white albacore tuna
  • In a medium size bowl combine the remaining tuna salad ingredients and stir to thoroughly combine.
    ⅔ cup mayonnaise, ¾ cup celery, ¼ cup (heaping) red onion, ¼ cup sweet pickle relish, 1 ½ tablespoon Dijon mustard, 1 teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon kosher salt, ¼ teaspoon black pepper
  • Add in the drained tuna and fold it into the mayo mixture until combined.
  • Heat a skillet over medium low heat. Butter two slices of bread on one side. Scoop the tuna salad on one piece of bread (on the unbuttered side), then top with a slice or two of cheese. Top with other buttered slice of bread.
  • Place in hot skillet, buttered side down. Grill until golden, flip and grill until other side is golden and the cheese is melty.
Did you make this recipe?Connect with me and let me know by commenting below!
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Complete Easter Brunch Menu

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Spring has sprung, and that means it’s time to plan one of the best meals of the season—Easter Brunch. Truly Easter is one of our favorite meals of the year! Whether you’re hosting a big family gathering or keeping things more low-key, a delicious Easter brunch spread can make the day feel extra special.

a table scape that has tulips, plates, and wine glasses with text overlay that says Easter Brunch

This menu is full of fresh flavors, make-ahead dishes, and comforting classics that everyone at the table will love. A lot of the dishes can be made ahead, making YOUR Easter even better!

We’re keeping parts of this menu classic with a tender brown sugar glazed ham and broccoli bacon salad. Then we add a brunch element with a fluffy egg frittata and fresh fruit salad. A holiday menu wouldn’t be complete without a potato and we’ve added crispy herbed roasted potatoes for a super Spring-y taste. Finally instead of a full dessert you will make these Morning Glory Muffins which are more brunch appropriate but are like cake in a muffin-package!!

Full Easter Brunch Menu with Recipes

spiral cut smoked ham with glaze cooked in a baking dish
How To Cook Spiral Ham
EVERYTHING you need to know to make a flavorful and juicy bone-in spiral cut smoked ham. From reheating to cutting and serving, plus a video for 3 ham glazes!
Check out this recipe
glass measuring cup with brown sugar and mustard ham glaze. A spiral cut ham in the background
Brown Sugar and Mustard Ham Glaze Recipe + Video
A really great recipe for a Brown Sugar and Mustard Ham Glaze perfect to amp up the flavor of your Spiral Cut Smoked Ham.
Check out this recipe
Egg frittata baked in a cast iron pan.
Classic Egg Frittata Recipe + Video
A classic egg frittata is the ultimate easy, no-fuss meal that works for breakfast, or even a light dinner. It’s packed with fluffy eggs, melty cheese, and shallots.
Check out this recipe
broccoli bacon salad in a white bowl
Broccoli Bacon Salad Recipe + Video
A classic Broccoli Bacon Salad recipe that has raw broccoli, crispy bacon, sweet raisins and sunflower seeds with a sweet and tangy dressing. Makes a great side dish for any holiday or barbecue.
Can also be prepped a day ahead!
Check out this recipe
Herb roasted potatoes being scooped up on wooden serving spoon.
Herb Roasted Potatoes Recipe + Video
These Herb Roasted Potatoes are over-the-top! Roasted Yukon Gold potatoes are tossed with a mixture of olive oil, Dijon, lemon, garlic, chives, dill, parsley and rosemary then sprinkled with parmesan cheese. They make a great side dish or breakfast/brunch potato.
Check out this recipe
a morning glory muffin cut open to show all the fruits, veggies and nuts
Morning Glory Muffin Recipe
Super tender & moist Morning Glory Muffins are filled with wholesome ingredients like; carrots, apple, orange, pineapple, raisins, and nuts.
Check out this recipe
A large bowl of fruit salad topped with a sprig of mint
Fresh Fruit Salad Recipe
This Fresh Fruit Salad is bright and just sweet enough. A simple citrus glaze made with fresh lemon juice, orange juice, sugar, and lemon zest that coats the fruit and makes it perfectly sweet and juicy.
Check out this recipe

Dishes To Prep Ahead

There are a couple dishes that can be made ahead so you can enjoy Easter instead of cooking in the kitchen all morning!

  1. The ham glaze can be made a day or two ahead and stored in the fridge until it is time to bake the ham.
  2. Prep all the components of the broccoli bacon salad a day ahead and store in the fridge – dressing separate from the salad, and I like to store the onions separate too. About 30 minutes before brunch, mix it all together.
  3. The Morning Glory Muffins can be make WEEKS ahead and kept in the freezer (I do this at Christmas when we have house guests), they thaw at room temp. perfectly.
  4. Wash, cut and prep all the fruit the day ahead, storing in the fridge, making sure you layer the more delicate fruit on the top (strawberries and blueberries). Then mix everything together with the citrus glaze up to 2 hours before brunch.

Set Up A Buffet

Brunch can be a little more casual than a full blown dinner. A buffet set up with plates, utensils, napkins, all the dishes/recipes with serve ware is perfectly acceptable!

I also recommend setting up a drink station; hot coffee, iced tea, water and 1-2 juices. Possibly add some prosecco if guests want to make a mimosa or just have a little bubbly. Don’t forget the ice, ice scoop and glassware.

Room Temp is Okay

Do not stress about getting chaffers and catering equipment to keep everything warm. ALL of these dishes, including the ham and potatoes, are totally acceptable warm or at room temp.

Add a Special Touch

Set the mood with some spring flowers, pastel napkins, dyed eggs, bunnies, or a simple centerpiece. If it is an all adult celebration, a fun touch to the morning would be an adult Easter egg hunt. Fill plastic eggs with “adult friendly” items like airplane bottles of wine or liquor, a $1 bill, or course candy, lottery scratcher tickets, travel size items, etc…

More Easter Recipes

We take Easter very seriously at Mom’s Dinner… it is Susie’s favorite meal of the whole year! So you can be sure that whether you make the Easter Brunch menu above or any of the additional Easter Recipes below, they will be spectacular.

Easter Dinner Table with white flowers and candles

Easter Dinner for 10 People

Everything from ham, cheesy potatoes, to deviled eggs and carrot cake. All the recipes you need.

Get the recipes

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Old Fashioned Cake Mix Coffee Cake

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If you have a box of yellow cake mix in the pantry, you’re already halfway to making this Cake Mix Coffee Cake! The yellow cake mix is prepped with sour cream, eggs and vanilla, then it gets layered with a SUPER flavorful cinnamon, butter and pecan swirl. After it bakes you will drizzle a vanilla glaze over the top. No one will know it started with a box mix—this one tastes and looks completely homemade.

Slice of cake mix coffee cake showing the cinnamon and brown sugar swirl baked in as its removed from the pan.

This Cake Mix Coffee Cake makes a great sweet breakfast or brunch bread (especially when you have house guests!), or a mid-afternoon snack with a cup of coffee!

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Ingredient Details

There are three parts to this coffee cake recipe; the cake mix, the cinnamon pecan streusel and the icing glaze. Here are the ingredients that make up these parts:

Yellow Cake Mix – any store bought yellow cake mix will work. I have made it with Duncan Hines, Pillsbury and Aldi. You will not prepare the cake mix, you will use the dry mix and blend with the ingredients in the recipe card below.

Eggs – three large eggs combine with the yellow cake mix to make the cake batter.

Sour Cream – using sour cream for the cake batter makes for a really tender, rich and moist cake!

Vanilla –a little vanilla extract enhances the flavor of the cake.

Pecans – chopped pecans create a wonderful texture in the coffee cake streusel layers!

Butter – melted salted butter brings the streusel together.

Cinnamon – it is not a typo, you will need 2 Tablespoons of cinnamon! I promise it gives the most amazing cinnamon flavor without being overpowering!

Icing – the icing is a classic vanilla glaze. You will need powdered sugar, melted butter, milk and vanilla.

How To Make Cake Mix Coffee Cake

Brown sugar mixture with cinnamon and pecans combined in a small mixing bowl.

Step 1

Make the cinnamon streusel layer by combining the pecans, ⅔ cup yellow cake mix, melted butter and cinnamon. Set aside.

Coffee cake batter in a mixing bowl.

Step 2

Mix the batter by blending the sour cream, remaining cake mix, vanilla and eggs.

Hand sprinkling brown sugar mixture over the coffee cake batter.

Step 3

Preheat the oven to 325°F. Prep a 9×13 pan with nonstick spray. Pour half the cake batter in, top with a layer or streusel, top with remaining cake batter, then remaining streusel.

Freshly baked cake mix coffee cake before a vanilla glaze it added for the finishing touch.

Step 4

Bake for 30 minutes, until set and golden. While it bakes, stir together the icing.

Simple vanilla icing being drizzled over a cake mix coffee cake in a baking dish.

Step 5

Let the cake cool for 10-15 minutes, then drizzle with the icing. Cut into squares and serve!

Recipe tips to remember

  • Any brand of yellow cake mix will work!
  • Don’t prepare the cake mix, you will use it dry with the ingredients in the recipe card.
  • Yes, it is 2 tablespoon of cinnamon, it looks like a lot, but it is perfect!
  • Using an offset spatula to spread the batter in the pan can make the task a little easier.
Fork being used to serve a slice of coffee cake with vanilla icing on top.

More Sweet Baked Treats

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A slice of cake mix coffee cake topped with a vanilla icing, being served out of the baking pan.

Cake Mix Coffee Cake Recipe + Video

This delicious Coffee Cake is made with a yellow cake mix, layered w/ a cinnamon, butter and pecan swirl, and topped with vanilla glaze! So easy to make!
5 from 1 vote
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Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 12 people
Calories: 389kcal
Author: Susie Weinrich

Equipment

Ingredients

Vanilla Icing

Instructions
 

  • Preheat oven to 350 degrees and prepare a 9×13 inch pan by spraying with baking spray.
  • In a medium bowl, combine ⅔ cup of the dry yellow cake mix with the cinnamon, melted butter, brown sugar and chopped pecans. Mix with a fork until the mixture looks like wet sand. Set aside.
    (Yes, it is 2 tablespoon of cinnamon, not a typo)
    2 Tbsp. cinnamon, 3 Tbsp. butter, ½ cup brown sugar, ½ cup chopped pecans
    Brown sugar mixture with cinnamon and pecans combined in a small mixing bowl.
  • In a separate large mixing bowl, combine the remaining dry yellow cake mix with the eggs, sour cream and vanilla. Mix on low speed with an electric mixer until just combined. Then mix for 1 minute on medium speed.
    3 eggs, 1 ½ cups sour cream, 2 tsp. vanilla
  • Time to layer the coffee cake, an offset spatula can make this a little easier!
    Pour half of the batter into the prepared 9×13 inch pan. Spread evenly.
    Sprinkle half of the brown sugar mixture over the batter.
    Hand sprinkling brown sugar mixture over the first layer of coffee cake batter added to a baking dish.
  • Top with the rest of the batter and try to spread as evenly as possible.
    Butter knife used to swirl the brown sugar mixture into the coffee cake batter in a baking dish.
  • Sprinkle the remaining brown sugar mixture over the top.
    Hand sprinkling brown sugar mixture over the coffee cake batter.
  • Bake at 350℉ for approximately 30 minutes or until golden brown and when a toothpick inserted into the middle of the cake comes out clean.
    Freshly baked cake mix coffee cake before a vanilla glaze it added for the finishing touch.
  • While the cake is baking prepare the icing. Mix all the icing ingredients in a bowl and stir until it becomes a thick drizzling consistency.
    1 cup powdered sugar, 2 Tbsp. butter, 1 teaspoon vanilla, 2 tablespoon milk
  • Let the coffee cake cool for 10-15 minutes. Drizzle the frosting over the top and serve immediately.
    Simple vanilla icing being drizzled over a cake mix coffee cake in a baking dish.
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Serving: 1slice | Calories: 389kcal | Carbohydrates: 59g | Protein: 4g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 71mg | Sodium: 382mg | Potassium: 118mg | Fiber: 2g | Sugar: 39g | Vitamin A: 406IU | Vitamin C: 0.4mg | Calcium: 166mg | Iron: 1mg

How To Make A Frittata

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This is a super classic recipe for an Egg Frittata. It is simple to make and is a great addition to a breakfast or brunch. Start by softening shallots, stir together eggs, heavy cream, seasonings and cheese. Add the shallots to the mix and bake in a skillet for 25-30 minutes. Slice it into wedges and serve!

Freshly baked egg frittata topped with chopped chives with a bowl of fresh strawberries, crispy bacon and bagels.

It is so easy to customize with herbs, veggies, or protein to match the event, holiday or season. You can also mix up the cheeses for a different flavor profile.

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Ingredient Details

Butter and Oil – It is important to have enough butter and oil for your frittata pan. It helps sauté the shallots and it helps provide a non-stick surface for the eggs to bake.

Shallots – These are a more mild onion, smaller in size and purple/pink in color. If you don’t have a shallot I would recommend using a sweet yellow onion.

Eggs – You will need 8 large eggs for this recipe, this is the main ingredient!

Heavy Cream – Don’t skimp on the heavy cream in this recipe. The cream helps the frittata have a creamier texture.

Ingredients for a frittata

Gruyere Cheese – This cheese is a bit expensive, but it has a very distinct flavor that is perfect for a frittata. But if you want to sub, you could use just about any cheese that will melt into the frittata; fontina, swiss, parmesan, white cheddar…

Seasonings – A combo of kosher salt, black pepper, onion powder and garlic powder is all you need!

Chives/Green Onion – This is an optional ingredient to garnish the top of the frittata after it cooks.

How To Make A Frittata

This is a quick overview of how to make an Egg Frittata. For more detailed instructions and ingredient amounts, pop down to the recipe card:

Thinly sliced shallots sauteing in a cast iron pan.

Step 1

Start in a 10 inch oven safe skillet. Sauté the shallots in the butter and olive oil.

Fork whipping eggs together with the onion mixture.

Step 2

Meanwhile whisk the eggs, cream and seasonings together.

Add in the cheese and sautéed shallots.

Whipped egg onion mixture added to a cast iron pan.

Step 3

Wipe the pan with the additional 1 teaspoon olive oil. Pour the egg mixture in and bake.

A cast iron skillet with a sizzling egg frittata fresh out of the oven.

Step 4

The frittata will come out of the oven all puffed and set. It will deflate a little as it cools.

Run a sharp knife around the edge of the pan. Cut into wedges and serve.

Recipe tips to remember

  1. Fresh grate your cheese – it will melt better and be creamier
  2. Grease the skillet really well before adding the egg mixture.
  3. Loosen the edges of the frittata after baking with a sharp knife or spatula before cutting into slices.
  4. This recipe is very customizable – you can add 1-2 cups of any veggie or protein. Just be sure to sauté it with the shallots.

Brunch Menu

I love a good brunch menu! This Frittata is the perfect addition to an Easter Brunch. Here is a great brunch menu for any time:

Brunch or Breakfast Menu

Classic Egg Frittata, Oven Cooked Bacon, Overnight Pecan Sticky Buns, and a Fresh Fruit Salad

More Egg-y Breakfast Recipes

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Egg frittata baked in a cast iron pan.

Classic Egg Frittata Recipe + Video

A classic egg frittata is the ultimate easy, no-fuss meal that works for breakfast, or even a light dinner. It’s packed with fluffy eggs, melty cheese, and shallots.
No ratings yet
Print Pin Rate
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 8 people
Calories: 248kcal
Author: Susie Weinrich

Equipment

  • 10" Oven Safe Skillet

Ingredients

Instructions
 

  • Preheat the oven to 325 degrees.
  • Heat the 1 tablespoon olive oil and 1 tablespoon butter in a 10 inch cast iron skillet or an oven proof non-stick skillet. Sautee the thinly sliced shallot over low heat for approx. 4-5 minutes until translucent and soft but not brown. Set aside
    1 tablespoon olive oil, 1 tablespoon butter, 1 large shallot
    Thinly sliced shallots sauteing in a cast iron pan.
  • Meanwhile, in a large bowl whisk together the eggs, heavy cream, salt, pepper, onion powder and garlic powder.
    8 large eggs, ½ cup heavy cream, ¾ teaspoon kosher salt, ¼ tsp. pepper, ½ tsp. onion powder, ⅛ teaspoon garlic powder
    Whipped eggs in a glass measuring cup.
  • Add the onions and the grated cheese to the eggs and fold the mixture to incorporate the ingredients.
    7 oz Gruyere cheese
    Fork whipping eggs together with the onion mixture.
  • Add 1 teaspoon oil to the empty skillet, to coat the bottom of the pan.
  • Pour the mixture back into the 10 inch skillet.
    Whipped egg onion mixture added to a cast iron pan.
  • Transfer the pan to the middle rack of the oven and bake the frittata for approx. 25-30 minutes, until puffed in the middle and set to the touch.
    A cast iron skillet with a sizzling egg frittata fresh out of the oven.
  • Remove from the oven, sprinkle with chives or green onion. Run a sharp knife around the edge of the pan so the frittata slices come out easily. Cut into slices and serve immediately.
    chives

Recipe Tips and Notes:

Fresh grate your cheese – it will melt better and be creamier
Loosen the edges of the frittata after baking with a sharp knife or spatula before cutting into slices.
This recipe is very customizable – you can add 1-2 cups of any veggie or protein. Just be sure to sauté it with the shallots.
Did you make this recipe?Connect with me and let me know by commenting below!
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Serving: 1serving | Calories: 248kcal | Carbohydrates: 2g | Protein: 14g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 212mg | Sodium: 474mg | Potassium: 112mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 736IU | Vitamin C: 0.4mg | Calcium: 289mg | Iron: 1mg

Caramel Pecan Sticky Buns

by 1 Comment

This is going to be one of the most amazing Pecan Sticky Bun you will ever have, not to mention they are incredibly easy to make! Rhodes frozen cinnamon roll are covered in a butterscotch pudding mix, then topped with a brown sugar and butter mixture. Let them rise for a few hours (or over night!), bake them up and they are ooey-gooey and cinnamon-y. Perfect for breakfast, brunch, or a special holiday morning!

Sticky Pecan topped caramel rolls ready to serve.

Don’t worry they don’t taste like butterscotch pudding, they taste like caramel, butter and cinnamon. Perfect combo!

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How To make Pecan Sticky Buns

This is a quick overview of the seps to make these amazing Pecan Sticky Buns. For more detailed instructions and ingredient amounts, pop down to the recipe card.

NOTE: The pictures associated with these steps show a smaller 8×8 dish, where I made just 9 sticky buns. The recipe calls for a 9×13 dish and will make 12 sticky buns.

Greased square baking dish

Step 1

Spray a 9×13 pan generously with non-stick spray.

Crushed pecans on the bottom of the baking dish with a hand adding thawed cinnamon roll dough being placed on top.

Step 2

Sprinkle pecans in the bottom of the pan. Lay the frozen cinnamon rolls over top.

Butterscotch pudding powder being sprinkled over the tops of the cinnamon roll dough and pecans.

Step 3

Sprinkle the pudding over the cinnamon rolls.

Caramel sauce being drizzled over cinnamon roll mixture.

Step 4

Melt the butter, then stir in the brown sugar, vanilla, orange peel and salt. Pour over the pudding/cinnamon rolls.

Sticky Pecan topped caramel rolls ready to serve.

Step 5

Let the rolls sit at room temp, covered, for 5-8 hours. Preheat the oven to 350 and bake for 25 minutes. Cool for 5 minutes then turn out onto a baking sheet or parchment paper.

Breakfast Menu

These Sticky Buns make an incredible breakfast or brunch recipe! Especially if you are hosting house guests or for the Holidays. Here is an amazing menu to plan:

  1. Pecan Sticky Buns
  2. Scrambled Eggs
  3. Bacon in the Oven
  4. Fresh Fruit Bowl

More Sweet Breakfast breads

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Sticky Pecan topped caramel rolls ready to serve.

Pecan Sticky Bun Recipe

These Pecan Sticky Buns are over-the-top. They are made with Rhodes frozen cinnamon rolls and are drenched in a super easy brown sugar caramel sauce and pecans.
5 from 1 vote
Print Pin Rate
Prep Time: 20 minutes
Cook Time: 25 minutes
Rising Time: 6 hours
Total Time: 6 hours 45 minutes
Servings: 12 Rolls
Calories: 296kcal
Author: Susie Weinrich

Equipment

Ingredients

Instructions
 

Prepping

  • Grease a 9×13 glass baking dish with nonstick spray.
  • Sprinkle the pecans on the bottom of the dish. Place the frozen dough in 4 rows of 3 rolls each. Sprinkle the pudding mixture evenly over the dough. Set aside.
    1 pkg Rhodes Cinnamon Roll Dough, 3.5 oz box, cook & serve butterscotch pudding, ½ cup pecans
  • In a small saucepan or in the microwave, melt the butter. Remove from the heat and stir in the brown sugar, vanilla, cinnamon, orange peel and salt. Stir until all ingredients are incorporated and the mixture is smooth. Let the mixture cool for about 5 minutes.
    8 tablespoon salted butter, 1 cup brown sugar, 2 tsp. vanilla, 1 tsp. cinnamon, ⅛ tsp. kosher salt, ½ teaspoon fresh zested orange peel
  • Spoon the butter/brown sugar mixture over the tops of the dough. Tightly cover with plastic wrap and let rise overnight (optimal rise time is 5-8 hours).

Baking

  • Preheat oven to 350 degrees. Bake the rolls for 25 minutes or until cooked through. Remove from the oven – let sit for 5 minutes and then turn the rolls out onto parchment paper, waxed paper, or a rimmed baking sheet.
    Serve immediately.
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Serving: 1serving | Calories: 296kcal | Carbohydrates: 41g | Protein: 3g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 286mg | Potassium: 82mg | Fiber: 1g | Sugar: 20g | Vitamin A: 240IU | Vitamin C: 0.2mg | Calcium: 34mg | Iron: 1mg

Taco Skillet With Beef & Rice

by 2 Comments

This Taco Skillet recipe comes together in one pan with a mix of pantry staples like rice, onions, garlic, corn and black beans, all mixed with ground beef and plenty of spices. It is finished with a layer of melty cheese. For dinner, scoop it up with tortilla chips or spoon it into softened tortillas!

Hands setting a skillet on a green cloth with a hot taco and beef skillet served, garnished with cilantro, avocado and tomatoes over top.

We like to top the Taco Skillet with sour cream, diced avocados, chopped white onions, fresh Roma tomatoes and extra cilantro. Always a good idea to add a Margarita, especially on the weekend!

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Ingredient Details

Ground Beef – an 85/15 ground beef is a great option because it isn’t too greasy but has enough fat to be flavorful.

White Rice – this recipe is tested and written with long grain white rice. If you choose to use brown rice, use the cooking instructions on the package. Brown rice will not cook in the same amount of time as the white rice.

Tomato Paste – you will need 2 tablespoon of tomato paste for this recipe. If you use canned tomato paste, you can freeze the rest for up to 12 months! My tomato paste is frozen in the picture below:

Ingredients shown are used to prepare Taco skillet.

Onion and Garlic – white onion is classic in Mexican food… and of course add as much garlic as you like!

Spices & Herbs – a combo of chili powder, cumin, oregano and kosher salt is perfect for the skillet.

Salsa – use your family’s favorite store bought salsa!

Chicken Broth – this is the cooking liquid for the rice. You can opt for water, but the chicken broth will add more flavor.

Black Beans – use canned black beans and make sure you drain them well.

Frozen Corn – no need to thaw your corn before adding it to the skillet. The heat of the pan will thaw and cook the corn.

Cilantro – we LOVE cilantro, but if it isn’t your favorite, you can skip this ingredient.

Cheese – use whatever cheese you have on hand, a cheddar, Monterey jack, or pepper jack are all great choices. As always if you shred your own cheese instead of using pre-shredded it will melt creamier!

How To Make A Taco Skillet

Seasonings added to the skillet with ground beef browning.

Step 1

Brown and crumble the ground beef with the onion, pepper and garlic. Stir in the tomato paste, rice and then add the seasonings.

A fork resting in the rice and beef mixture.

Step 2

Pour in the chicken broth and salsa. Bring the pot to a hard simmer for 1 minute. Cover and let cook over low for 20 mins.

Beans and corn with chopped cilantro added to the beef mixture in a skillet.

Step 3

Remove from the heat and stir in the cilantro, beans and corn.

Cheese topping the taco skillet dinner, ready to melt.

Step 4

Top with cheese. Cover for another 5 minutes. Serve it up!!

Serving

This is pretty much a complete dinner, all made in one pan. It has your protein, starch, and veggies! But when I serve this for dinner I like to serve some tortillas or tortilla chips on the side. If people like, they can scoop up the taco skillet with chips, make it into nachos, or scoop the taco skillet into a tortilla and eat it like a taco.

Of course I also like to have salsa, guacamole and sour cream on the side too!

Garnish Ideas

When you serve this Taco Skillet you can serve the garnishes on top or on the side. Here are some garnish ideas:

black olives, lime wedges, jalapenos, pickled jalapenos, sour cream, avocados, green onions, tomatoes, white onion, or cilantro

More One Skillet Recipes

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Taco skillet served with chopped tomatoes, onions. avocado pieces and chopped cilantro garnishing the family meal.

Taco Rice Skillet Recipe

This Taco Skillet recipe comes together in one pan with a mix of pantry staples like rice, onions, garlic, corn and black beans, all mixed with ground beef and plenty of spices.
5 from 2 votes
Print Pin Rate
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 6 people
Calories: 515kcal
Author: Susie Weinrich

Ingredients

  • 1 tablespoon olive oil
  • 1 lb. ground beef - 85/15
  • 1 cup white onion - diced
  • 1 cup poblano pepper - diced any extra used as garnish (or bell pepper)
  • 3 plump garlic cloves - minced
  • ½ cup long grain rice
  • 2 tablespoon tomato paste
  • 1 ½ teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • 1 ½ teaspoon kosher salt
  • 1 cup salsa - store bought
  • 1 ½ cups chicken broth - or water
  • 1 cup corn - frozen
  • 1 cup black beans - drained and rinsed
  • ¼ cup cilantro - chopped extra used as garnish
  • 1 cup shredded cheese - can use cheddar, monterey jack, colby jack, or pepper jack extra used for garnish

Optional Garnishes

  • 1 fresh diced tomato, diced avocado, sour cream
  • diced white onion, green onion, lime wedges

Instructions
 

  • Add oil to the pan, crumble the ground beef while it browns with the onions, peppers and garlic. Drain excess grease.
    1 tablespoon olive oil, 1 cup white onion, 1 lb. ground beef, 3 plump garlic cloves, 1 cup poblano pepper
  • Add in the rice, stir around the pan for 1-2 mins.
    ½ cup long grain rice
  • Stir in the tomato paste. Sprinkle in all the seasonings and stir to combine.
    2 tablespoon tomato paste, 1 ½ teaspoon chili powder, 1 teaspoon cumin, 1 teaspoon oregano, 1 ½ teaspoon kosher salt
    Seasonings added to the skillet with ground beef browning.
  • Stir in the chicken broth and salsa, scrape up any browned bits from the bottom of the pan. Bring it to a hard simmer for 1 minute. Make sure all the rice grains are submerged.
    1 cup salsa, 1 ½ cups chicken broth
  • Turn the heat down to low and keep covered for 20 minutes.
  • Stir in the black beans, corn, cilantro.
    1 cup corn, 1 cup black beans, ¼ cup cilantro
    Beans and corn with chopped cilantro added to the beef mixture in a skillet.
  • Then sprinkle the cheese over top.
    Cover again and remove from the heat and let sit for 5 minutes.
    1 cup shredded cheese
    Cheese topping the taco skillet dinner, ready to melt.
  • Serve topped with diced avocado, diced tomatoes. or other optional garnishes. Warm tortillas or tortilla chips are great on the side.
    Taco skillet served with chopped tomatoes, onions. avocado pieces and chopped cilantro garnishing the family meal.
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Serving: 1serving | Calories: 515kcal | Carbohydrates: 40g | Protein: 28g | Fat: 27g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 1654mg | Potassium: 818mg | Fiber: 7g | Sugar: 7g | Vitamin A: 938IU | Vitamin C: 31mg | Calcium: 190mg | Iron: 4mg