Cheesy Meatloaf Casserole Recipe

I think of this casserole as my extra-cozy shortcut to a full meatloaf dinner. It reminds me of cottage pie because of the creamy mashed potato topping, but the bottom layer is all classic meatloaf: ground beef, breadcrumbs, onion, egg, milk, Worcestershire sauce, and our go-to ketchup-mustard glaze.

Baking the meatloaf layer first keeps the base tender but sliceable, and it also gives the glaze a chance to caramelize slightly before the mashed potatoes and cheddar are added. While it bakes, you can mash the potatoes, wash the prep dishes, and have the kitchen mostly cleaned up before dinner even hits the table, which is my favorite kind of weeknight recipe! By the time it comes out of the oven for the second time, the cheddar is melted into the potatoes, and every slice feels extra hearty and satisfying. YUM.

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Meatloaf Casserole

This easy Meatloaf Casserole recipe gives you classic meatloaf, mashed potatoes, a tangy glaze, and cheddar cheese in one hearty, family-friendly dish!

Course Main Course

Cuisine American

Total Cost $9.36 recipe / $1.56 serving

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 55 minutes minutes

Servings 6 servings

Calories 449kcal

Author Jennie Alley

Equipment

• Mixing Bowls
• 8×8” Baking Dish
• Medium Pot

Ingredients

Meatloaf Casserole Filling

• 1 lb. ground beef 80/20 preferred, $6.24*
• ⅓ cup Italian breadcrumbs 37g, $0.11
• 1 large egg $0.14
• ¼ cup whole milk 2 fl oz., $0.07
• ½ small onion finely diced, (¼ cup, 38g) $0.35
• 3 tsp Worcestershire sauce divided, (0.5 oz) $0.05
• ½ tsp garlic powder $0.02
• ¾ tsp salt divided, $0.06
• ½ tsp black pepper divided, (freshly cracked) $0.08

Glaze

• ½ cup ketchup 125g, $0.27
• 1 Tbsp brown sugar 13g, $0.03
• 1 tsp yellow mustard 5g, $0.01

Potato Topping

• 1 lb. russet potatoes peeled and diced, (about 2 potatoes) $0.49**
• 2 Tbsp salted butter 28g, $0.19
• ⅓ cup whole milk 2.7 fl oz., $0.09
• 1 cup cheddar cheese shredded, (56g) $0.92
• 2 green onions thinly sliced, $0.24

Instructions

• Gather and prep your ingredients. Preheat your oven to 375°F (190°C) and lightly grease an 8×8-inch baking dish.
• In a medium bowl, combine ground beef, breadcrumbs, egg, milk, diced onion, garlic, 1 tsp Worcestershire, ½ tsp salt, and ¼ tsp black pepper. Mix gently to combine.
• In a small bowl, whisk together ketchup, mustard, brown sugar, and the remaining 2 tsp Worcestershire and set aside.
• Press the meat mixture into the bottom of the baking dish.
• Brush half of the ketchup mixture evenly on top of the meat. Bake uncovered for 25-30 minutes, until the internal temperature reaches 160° F.
• Meanwhile, place diced potatoes in a medium-sized pot, cover with cold water, add a pinch of salt, and bring to a boil. Simmer for 12–15 minutes until tender. Drain.
• Mash potatoes with butter, milk, ¼ tsp salt, and ¼ tsp black pepper until smooth and creamy.
• After the first bake, brush the remaining ketchup glaze over the meatloaf.***
• Spread the mashed potatoes over the cooked meatloaf, then sprinkle evenly with shredded cheddar cheese. Return to the oven and bake 10-12 more minutes until the cheese is melted and slightly golden. Optional: broil for 1-2 minutes for a lightly browned top.
• Sprinkle green onion slices over the casserole. Let rest for 5 minutes before slicing.

See how we calculate recipe costs here.

Notes

*I like to use 80/20 ground beef for the price and because it keeps the meatloaf layer flavorful and juicy. Some grease will render during the first bake. You can carefully drain it before adding the second glaze if desired.

**These Russet potatoes are priced by a 5 lb bag. Buying in bulk can save money. Store in a cool, dry place to keep them fresh for several weeks. I don’t recommend storing potatoes in the fridge, since cold temperatures can affect their flavor and texture.

***The meat may shrink slightly during the first bake; this is normal. Gaps can be filled with mashed potato topping for an even layer.

Nutrition

Serving: 1slice | Calories: 449kcal | Carbohydrates: 29g | Protein: 22g | Fat: 27g | Sodium: 839mg | Fiber: 2g

how to make Meatloaf Casserole step-by-step photos

Gather and prepare all of your ingredients. Preheat the oven to 375°F (190°C) and lightly grease an 8×8-inch baking dish.

Make the meatloaf mixture: In a medium bowl, combine 1 lb. ground beef, ⅓ cup Italian breadcrumbs, 1 large egg, ¼ cup whole milk, ½ small finely diced onion, 1 tsp Worcestershire sauce, ½ tsp garlic powder, ½ tsp salt, and ¼ tsp black pepper. Mix gently with your hands or a fork just until everything is combined. Try not to overwork the meat mixture. Overworking ground beef can make it cook up dense instead of tender.

Make the glaze: Now whisk together ½ cup ketchup, 1 Tbsp brown sugar, 1 tsp yellow mustard, and the remaining 2 tsp Worcestershire sauce in a small bowl until smooth and glossy. Set the glaze aside.

Assemble the meat layer: Press the meat mixture evenly into the bottom of the prepared 8×8 baking dish. Make sure it reaches the corners and is level across the top so it cooks evenly.

Add the glaze and bake: Brush half of the ketchup glaze over the meat, spreading it all the way to the edges. Bake uncovered for 25-30 minutes, or until the meatloaf filling reaches an internal temperature of 160°F. The glaze should look darker and slightly tacky on top.

Make the mashed potatoes: Meanwhile, add 1 lb. peeled and diced russet potatoes to a medium pot. Cover with cold water, add a pinch of salt, and bring to a boil. Simmer for 12-15 minutes, or until the potatoes are fork-tender. Drain well so the potato topping doesn’t turn watery.

Mash the drained potatoes with 2 Tbsp salted butter, ⅓ cup whole milk, ¼ tsp salt, and ¼ tsp black pepper until smooth and creamy. I like to mash while the potatoes are still hot and add the milk gradually for the fluffiest potato topping!

Add the final glaze: If the meat has rendered a lot of fat, you can carefully spoon off or drain any excess grease from the dish (if desired). The meat may shrink during baking; this is normal! I just cover the gaps with the mashed potatoes when it’s time to spread them on top. Now brush the remaining ketchup glaze over the meat layer.

Add the mashed potato topping: Spoon the mashed potatoes over the glazed meatloaf filling and gently spread them into an even layer.

Make it cheesy: Now sprinkle 1 cup shredded cheddar cheese evenly over the top.

Melt the cheese: Return the casserole to the oven and bake for 10-12 minutes, or until the cheese is melted, bubbly, and just starting to turn golden in spots. For a more browned top, broil for 1-2 minutes, watching closely so the cheese doesn’t burn.

Finish and serve: Sprinkle 2 thinly sliced green onions over the top. Let the casserole rest for 5 minutes before slicing so the layers can settle and hold together better. Enjoy!

Serving Suggestions

This meatloaf casserole is already meat and potatoes in one cozy dish, so I usually add something green and call it a day! I especially love peas or sautéed green beans with this for a super easy, weeknight-friendly dinner. A simple green salad and homemade dinner rolls are easy additions that keep the meal classic and comforting. For a little extra flavor, I sometimes make some brown gravy or drizzle a bit more ketchup over the top before serving. I also add roasted cauliflower or air fryer carrots when I want another warm veggie on the table.

Storage & Reheating

This meatloaf casserole stores well for meal prep! Cover leftovers tightly with plastic wrap or transfer them to an airtight container and refrigerate for up to 3-4 days. To freeze, portion the casserole into individual servings or keep it whole in a freezer-safe dish. Wrap it tightly with plastic wrap and foil, then freeze for up to 2-3 months. Thaw overnight in the fridge before reheating. Just keep in mind that mashed potatoes can turn a little grainy after freezing, so the texture may be slightly different once reheated.

To reheat, cover with foil and bake at 350°F until warmed through, about 15-20 minutes (longer if frozen). For individual portions, microwave on medium power for 1-2 minutes, stirring or rotating halfway through.

Try These Classic Casserole Recipes Next:

• Tuna Noodle Casserole is pure comfort food with a creamy homemade sauce, tender noodles, and a buttery, crunchy topping.
• I make this Chicken and Rice Casserole on the regular because it’s just SO easy and honestly never gets old.
• This Broccoli Cheese Casserole gives you creamy, cheesy comfort with just enough green to call it balanced! 😉

Love casseroles? Take a look at all our favorite casserole recipes and find your new weeknight win!

More Delicious Meatloaf Recipes

Classic Homemade Meatloaf Recipe

$9.23 recipe / $1.32 serving

Chicken Meatloaf

$6.52 Recipe / $1.09 Serving

Turkey Mushroom Meatloaf

$6.70 recipe / $1.12 serving

Lentil Loaf

$9.55 recipe / $0.95 serving

The post Meatloaf Casserole appeared first on Budget Bytes.

CHeesy Smashed Burger Tacos

These smash burger tacos give me all the crispy, browned edges of our classic smash burgers, but folded into a crispy tortilla like a beef taco! I keep the seasoning simple with minced onion, Worcestershire sauce, garlic powder, salt, and pepper so the beef still tastes like a classic burger, then finish each taco with American cheese until it’s all melted and delicious.

You do have to cook these burger tacos in batches, but each one only takes about 4 minutes total, and once they hit the skillet, they’re pretty hands-off until you need to flip them. I can buzz around setting the table or serving up my sides while they cook. You’ll know they’re ready to flip when the beef is browned, sizzling around the edges, and releases easily from the pan. Then I keep my toppings straightforward and affordable with lettuce, pickles, and Thousand Island dressing. But you can absolutely go all out with your favorite burger toppings. There’s no wrong way to enjoy these cheesy, flavorful, juicy burger tacos!

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Smash Burger Tacos

These Smash Burger Tacos have juicy beef, melty cheese, pickles, lettuce, and Thousand Island dressing in a crispy golden tortilla. Ready in about 30 minutes!

Course Main Course

Cuisine American, Mexican

Total Cost $8.77 recipe / $1.46 serving

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Calories 430kcal

Author Jennie Alley

Equipment

• Large Bowl
• Medium Skillet

Ingredients

• 1 lb. ground beef $5.93*
• ¼ cup yellow onion minced, (45g) $0.20
• 1 tsp Worcestershire sauce $0.02
• ½ tsp salt $0.02
• ¼ tsp garlic powder $0.02
• ¼ tsp black pepper freshly cracked, $0.04
• 6 small flour tortillas taco size, $0.64
• 1 Tbsp cooking oil $0.04
• 6 slices American cheese $0.62

To Serve

• ½ cup iceberg lettuce shredded, (40g) $0.23
• ½ cup pickle chips 100g, $0.62
• ¼ cup Thousand Island dressing $0.39**

Instructions

• Gather all your ingredients.
• Mix ground beef, minced onion, Worcestershire, salt, garlic powder, and black pepper in a large bowl. Divide into 6 equal balls and press each ball down onto tortillas.
• Heat oil in a medium skillet over medium heat. Place a tortilla into the skillet, meat side down, pressing down with a spatula to cook. Cook for 2-3 minutes while pressing down, and flip when browned and crispy.
• Flip the tortilla, top with a cheese slice, and cook 2 more minutes until the cheese melts.
• Repeat with the remaining tortillas.
• Top your smash burger tacos with shredded lettuce, pickle chips, and Thousand Island dressing. Serve and enjoy!

See how we calculate recipe costs here.

Notes

*I use 80/20 ground beef, which I found to be the most flavorful for the cost. I wouldn’t use a fattier beef as it’ll seep too much fat, but leaner beef should work just fine. You can also use other ground meat like chicken, pork, or turkey.

**Any burger or “special” sauce works well in place of the Thousand Island dressing! Ranch, BBQ sauce, mayonnaise, ketchup, or mustard are all good options too.

Nutrition

Serving: 1taco | Calories: 430kcal | Carbohydrates: 19g | Protein: 20g | Fat: 30g | Sodium: 1028mg | Fiber: 2g

how to make Smash Burger Tacos step-by-step photos

Gather all of your ingredients.

Make the burger filling: In a large bowl, combine 1 lb. ground beef, ¼ cup minced yellow onion, 1 tsp Worcestershire sauce, ½ tsp salt, ¼ tsp garlic powder, and ¼ tsp freshly cracked black pepper. Mix just until combined, being careful not to overwork the meat so it stays tender. Divide the beef mixture into 6 equal portions, then roll each portion into a loose ball.

Add to the tortillas: Place one beef ball in the center of each of the 6 small flour tortillas, then press and spread the meat into a thin, even layer, leaving a border around the edge. A thinner layer helps the beef cook quickly and evenly.

Cook the smashburger tacos: Heat 1 Tbsp cooking oil in a medium skillet over medium heat. Once the oil is hot and shimmering, place one tortilla in the skillet, meat-side down. Press firmly with a spatula so the beef makes good contact with the pan, then cook for 2-3 minutes, or until the beef is brown (with no pink) and slightly crisp around the edges.

Flip the tortilla so the crispy beef side is facing up. Add 1 slice of American cheese on top of the hot beef, then cook for about 2 more minutes, or until the tortilla is golden on the bottom and the cheese is soft and melted.

Transfer the taco to a plate and repeat with the remaining tortillas, adding a little more oil if the skillet starts to look dry. Keep the heat at medium so the beef browns nicely without burning the tortillas.

Add toppings and serve: Top each smash burger taco with some shredded iceberg lettuce, a few pickle chips, and some Thousand Island dressing. Serve warm while the tortillas are crisp, the cheese is melty, and the burger filling is juicy! Enjoy.

Serving Suggestions

I love serving these smash burger tacos with classic burger-night sides. Air fryer French fries are an easy pick because they’re crispy, budget-friendly, and perfect for dipping in any extra Thousand Island dressing. A pile of onion rings also makes the whole meal feel a little more diner-style, and I LOVE a side of creamy coleslaw for a crunchy contrast to the rich beef and melty cheese. For something make-ahead friendly, our three bean salad is a tangy and oh-so-easy side that doesn’t need extra oven or skillet space to make it!

Storage & Reheating

Store leftover smash burger tacos (without the toppings) in an airtight container in the fridge for up to 3 days. You can also freeze the fully cooked tacos before adding toppings. Wrap each taco individually in foil or plastic wrap, then place them in a freezer-safe bag or container and freeze for up to 2 months. Reheat on the stove, in the oven, or in the air fryer at 375°F until warmed through and crispy again, then add the toppings just before serving.

Try These Delicious Taco Ideas Next:

• My Sheet Pan Tacos are a fun weeknight shortcut when you want crispy tacos without standing over the stove!
• Hummus Breakfast Tacos are a quick 15-minute breakfast with tortillas, eggs, hummus, and whatever toppings you love.
• I love how these Cauliflower Tacos turn roasted bell peppers, tomato sauce, almonds, and smoked paprika into a vegan taco option that still feels hearty!

More Easy Burger Recipes

Homemade Hamburgers

$14.32 recipe / $3.58 serving

Turkey Burger

$7.15 recipe / $1.78 serving

Black Bean Burgers

$3.74 recipe / $0.62 serving

Chicken Burger

$6.36 recipe / $1.59 serving

The post Smash Burger Tacos appeared first on Budget Bytes.

Fan-Favorites

These are the Mexican-inspired recipes our readers save, make, and love every single month. They’re big on flavor, friendly on the budget, and have easy (and simple!) ingredient lists that make them repeat-dinner material.

1. Black Bean Quesadillas

Hearty Black Bean Quesadillas

These Hearty Black Bean Quesadillas are an easy vegetarian snack or light meal that are filling, flavorful, and freezer-friendly!

4.74 from 306 votes

$6.73 recipe / $0.67 each Get the Recipe

A total Budget Bytes staple, these black bean quesadillas are vegetarian, filling, AND freezer-friendly. They use simple ingredients like black beans, corn, cheese, and tortillas, and come together in minutes. My family loves these quesadillas, so I usually make extra and freeze them for nights when cooking from scratch just isn’t happening.

2. Tostadas

Tostadas

These tostadas made with mashed pinto beans are piled high with salsa, veggies, and cheese for a satisfying (and fun!) weeknight meal.

4.98 from 40 votes

$7.88 recipe / $1.97 serving Get the Recipe

Tostadas always feel like a fun meal, and they’re super simple to make! Crisp shells get layered with seasoned beans, salsa, and whatever toppings you have on hand. I always toast the shells for a few minutes in the oven first for the perfect crunch that makes these irresistible!

3. Mexican Pulled Pork

Slow Cooker Carnitas

This Slow Cooker Carnitas recipe (Mexican pulled pork) is easy, deliciously tender, and flavorful. It's perfect for tacos, burritos, and more! 

4.56 from 63 votes

$7.80 recipe / $0.98 serving Get the Recipe

Carnitas are a great choice when you want to cook once and eat all week! And this recipe uses your crockpot, so it couldn’t be easier. The pork cooks slowly with warm spices, garlic, onion, and orange until it’s tender and flavorful, then gets crisped in a skillet for the perfect finish. The leftovers work for tacos, burrito bowls, or quesadillas, and they also freeze well!

Soups and Stews

These soups bring rich and comforting flavors without a long grocery list or hours of prep. They’re perfect for cold evenings and meal prep, and I already know you’re going to love them!

4. Posole

Easy 30 minute Posole

Use your leftover pulled pork and a quick homemade enchilada sauce to make this super fast and easy, intensely flavored 30 Minute Posole. 

4.78 from 116 votes

$8.50 recipe / $1.42 serving Get the Recipe

This shortcut version of a classic posole uses pre-cooked shredded pork (perfect if you make the carnitas recipe above!) and canned hominy for speed without losing any flavor. The red chile broth builds deep flavor fast, and if you’re keeping it vegetarian, I’d just use vegetable broth and add extra beans or hominy!

5. Mexican Red Lentil Stew

Mexican Red Lentil Stew

Smoky roasted tomatoes, fresh lime juice, and a handful of potent spices make this Mexican Red Lentil Stew anything but ordinary.

4.85 from 102 votes

$9.34 recipe / $1.33 serving Get the Recipe

I absolutely love how this smoky, rich Mexican lentil stew is built from affordable pantry staples like protein-packed red lentils, fire-roasted tomatoes, broth, and spices. It’s freezer-friendly, too, which makes it perfect for batch cooking!

6. Sopa de Fideo

Sopa de Fideo

Sopa de Fideo is an incredibly simple yet flavorful soup made with a tomato based broth, toasted vermicelli noodles, fresh lime, and cilantro.

4.98 from 37 votes

$6.82 recipe / $1.14 serving Get the Recipe

Sopa de fideo is a simple noodle soup that starts with toasted vermicelli simmered in a tomato-based broth seasoned with cumin and lime. It’s inexpensive, comforting, and easy to make with ingredients you probably already have. I sometimes add a sprinkle of cilantro or shredded cheese for a little extra flavor. 😋

7. Mexican Meatball Soup

Mexican Meatball Soup (Albóndigas Soup)

This Mexican Meatball Soup, also known as Albóndigas soup, is loaded with tender meatballs, potatoes, zucchini, and carrots in a rich & comforting broth.

5 from 3 votes

$12.78 recipe / $2.13 serving Get the Recipe

This Mexican meatball soup (aka albóndigas soup) brings together juicy meatballs, tender vegetables, and a lightly seasoned tomato broth for a cozy one-pot meal. It’s a family-friendly recipe that doesn’t need much on the side at all!

Taco Night at Home

Taco night is always a win in my house because everyone can build their plate exactly how they like it. These recipes keep things affordable but still bring plenty of flavor, crunch, spice, and all the toppings.

8. Homemade Taco Seasoning

Homemade Taco Seasoning

This is the BEST homemade taco seasoning recipe. It's fast, easy, and can be made with just a few ingredients from your spice cabinet!

4.71 from 85 votes

$0.67 batch Get the Recipe

Homemade taco seasoning is so much tastier than the store-bought packets, and you can control the salt, heat, smokiness, and spice level yourself. It takes just minutes to mix together and keeps well in an airtight container if you make a big batch (I use a small mason jar). Just brown 1lb of ground beef, turkey, chicken, or about 3 cups of beans, stir in the seasoning, then pile everything into tortillas with your favorite toppings for a simple taco filler. Easy!

9. Birria Tacos

Birria Tacos

These easy Birria Tacos are loaded with juicy shredded beef, melty cheese, and crispy tortillas. Made in the slow-cooker and freezer-friendly!

5 from 9 votes

$21.01 recipe / $2.63 serving Get the Recipe

Slow-cooked and rich, these birria tacos are a little extra but worth every minute. Beef chuck roast cooks with broth, chipotle pepper in adobo, tomato paste, spices, and aromatics until it’s tender enough to shred, then the meat gets tucked into cheesy corn tortillas and crisped in a skillet. The shredded birria is also great beyond tacos, so use leftovers for rice bowls, quesadillas, nachos, or burritos.

10. Baked Beef Tacos

Baked Beef Tacos

Baked Beef Tacos are a fast and easy way to take Taco Tuesday to the next level and is the perfect fast and easy weeknight meal.

4.93 from 56 votes

$8.88 recipe / $1.78 serving Get the Recipe

If you want an easy way to stretch your protein budget, these baked beef tacos are it. A half pound of ground beef is mixed with beans to fill the taco shells, then they’re baked until the cheese melts and the edges get golden and toasty. Plus, that quick oven time brings everything together with hardly any cleanup, which I always appreciate!

11. Sheet Pan Tacos

Crispy Sheet Pan Tacos

These easy Sheet Pan Tacos bake up golden and crispy with ground turkey, refried beans, Monterey Jack cheese, and a quick sour cream-lime dipping sauce.

3.84 from 6 votes

$7.94 recipe / $1.32 serving Get the Recipe

I think these sheet pan tacos are perfect when you want crispy tacos without standing at the stove flipping them one by one! Everything (seasoned turkey, refried beans, cheese, tortillas) bakes at once on a sheet pan until crispy. Then the quick creamy dipping sauce pulls the whole thing together. If your crew likes EXTRA crunch, just leave the tacos in the oven for a few mins longer!

Easy Dips

These Mexican-inspired dips make snacky dinners possible and work for everything from game day to movie night. They’re quick to whip up and so much cheaper (and fresher) than store-bought versions!!

12. Guacamole

Guacamole

The fresh flavor of homemade guacamole can't be beat! This simple avocado dip is creamy, zesty, and so deliciously fresh.

5 from 7 votes

$4.61 recipe / $0.46 serving Get the Recipe

Homemade guac always wins. This one is creamy, tangy, and full of fresh lime and cilantro, and making it yourself costs a fraction of the store price. If avocados are on sale, I like to grab a few and let them ripen at home until they’re soft and ready to mash, which makes this affordable recipe even easier on the budget!

13. Homemade Taco Dip

Taco Dip

This 4-ingredient Taco Dip is creamy, super easy to make, and has the perfect amount of spice. It’s great for parties or to treat yourself!

4 from 3 votes

$3.98 recipe / $0.40 serving Get the Recipe

This taco dip is the kind of no-cook recipe I love having in my back pocket because it only takes 10 minutes and 4 main ingredients: cream cheese, sour cream, salsa, and taco seasoning. It takes about ten minutes to mix, and you can load it up with tomatoes, jalapeños, or shredded cheese on top if you like.

14. Black Bean Dip

Black Bean Dip Recipe

This creamy Black Bean Dip recipe uses simple ingredients to create a delicious, Mexican-inspired appetizer for your next party, potluck, or game day!

4.50 from 2 votes

$3.65 recipe / $0.45 serving Get the Recipe

This black bean dip is one of my favorite quick recipes because it’s mostly pantry and fridge staples, but tastes super fresh. I just cook a bit of onion, garlic, and jalapeño, then blend them with some canned beans, liquid from the can, and a little lime juice. It’s so creamy and flavorful for something so easy.

15. Queso Fundido

Queso Fundido

If you're looking for a smash hit appetizer that's easy to make and feeds loads of people, you definitely need to try this simple recipe for unctuous Queso Fundido.

4.86 from 7 votes

$8.19 recipe / $1.02 serving Get the Recipe

Queso fundido is all about melty cheese, savory chorizo, and a hot skillet that keeps everything scoopable and bubbly. The recipe uses just a few ingredients, but choosing a good melting cheese matters, so skip crumbly cheeses like cotija or queso fresco here! Serve it right away with chips or warm tortillas while it’s still warm and stretchy.

16. Spicy Chorizo Cheese Dip

Spicy Chorizo Cheese Dip

This incredibly easy Spicy Chorizo Cheese Dip only has five ingredients, no processed cheese, and is sure to be the star of your next party! 

4.62 from 21 votes

$7.05 recipe / $1.17 serving Get the Recipe

This creamy chorizo cheese dip skips processed cheese but still melts smoothly thanks to evaporated milk. The chorizo adds flavor and richness, and the tomatoes with green chiles give it just the right amount of heat!

Sides to Complete the Meal

These sides always make a simple taco night feel more complete. They’re budget-friendly and easy to pair with anything and everything. These are some of my favorite Mexican-inspired sides to make at home for my family!

17. Street Corn Salad

Street Corn Salad (Esquites)

This Street Corn Salad has all the tangy, creamy, spicy flavors of eloté but in an easy-to-eat snackable form. It's the perfect summer side!

5 from 4 votes

$3.51 recipe / $0.58 serving Get the Recipe

I make this street corn salad when I’m craving all the flavors of eloté but want something easy to share. Charring the fresh corn adds the best smoky flavor before it’s tossed with a creamy lime dressing and cotija cheese. Frozen corn works too, so I make this easy side any time of year without waiting for fresh corn season.

18. Spanish Rice

Spanish Rice Recipe

This recipe for Spanish Rice is made with 5 simple ingredients and is the perfect side dish for any Mexican-inspired meal. Easy & budget-friendly!

5 from 6 votes

$3.37 recipe / $0.42 serving Get the Recipe

I keep this Spanish rice recipe in regular rotation because it goes with just about everything. It’s made with rice, tomatoes with green chiles, onion, and broth, and the simple step of toasting the rice first adds so much extra flavor. This one also reheats well!

19. Cowboy Caviar

Cowboy Caviar

Cowboy Caviar is a deliciously fresh bean salad with a colorful mix of beans and vegetables, plus a zesty lime dressing.

4.52 from 102 votes

$5.54 recipe / $0.55 serving Get the Recipe

Part dip, part salad, and totally addictive? That’s cowboy caviar for you. It mixes beans, tomatoes, bell peppers, and a bright Mexican-style lime dressing for something that’s crunchy, tangy, and satisfying. I like to dice the veggies small, so each bite has a little bit of everything.

More Recipe Roundups

19 Mexican-Inspired Recipes

19 Easy Ground Pork Recipes

Quick And Easy Weeknight Dinner Ideas

15 Leftover Ham Recipes

The post 19 Mexican-Inspired Recipes appeared first on Budget Bytes.

“I make this nearly every week! I thought I hated cucumbers before trying this recipe. It’s a wonderful side for any Asian meal.”

Jess

A Simple Side with Big Flavor

I love my creamy cucumber salad, but this salad is the one I make when I want something lighter and brighter. The rice vinegar dressing is tangy and lightly sweet, while the toasted sesame oil and peanuts add a nutty flavor and crunch that makes the whole bowl pop. I choose to partially peel my cucumbers to add visual contrast and keep a little texture from the peel (but that’s totally optional!) This salad tastes like the kind of Thai side dish I’d order with takeout, but it’s easy and budget-friendly enough to make at home!

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Sesame Cucumber Salad

This Thai Cucumber Salad is a quick, refreshing side dish with crisp cucumbers, rice vinegar, toasted sesame oil, green onions, and crunchy peanuts.

Course Salad

Cuisine Thai

Total Cost $2.88 recipe / $0.48 serving

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 6 servings (½ cup each)

Calories 69kcal

Author Beth Moncel

Equipment

• Small Bowl

Ingredients

• ⅓ cup rice vinegar $0.65*
• 2 Tbsp granulated sugar $0.04
• ½ tsp toasted sesame oil $0.06
• ¼ tsp crushed red pepper flakes $0.01
• ½ tsp salt $0.04
• 2 large cucumbers $1.56
• 3 green onions $0.32
• ¼ cup peanuts chopped, $0.20

Instructions

• In a small bowl, combine the rice vinegar, sugar, sesame oil, crushed red pepper, and salt. Set the dressing aside.
• Peel and slice the cucumber using your favorite method (see photos below for my technique). Place the sliced cucumbers in a large bowl.
• Chop the peanuts into smaller pieces. Slice the green onions.
• Add the peanuts, green onions, and dressing to the sliced cucumbers. Stir to combine. Serve immediately or refrigerate until ready to eat. Give the salad a brief stir before serving to redistribute the dressing and flavors.

See how we calculate recipe costs here.

Video

Notes

*Don’t substitute the rice vinegar! Rice vinegar is fairly inexpensive, can be found in the Asian section of most major grocery stores, and will stay good in your pantry for just about forever. If you make Budget Bytes recipes on the regular, I promise it will get used again!

Store leftovers in an airtight container in the fridge for up to 2-3 days. The cucumber will soften over time. Cut the cucumber into larger chunks if you want it to stay crisper for longer.

Nutrition

Serving: 1Serving | Calories: 69kcal | Carbohydrates: 7g | Protein: 2g | Fat: 4g | Sodium: 200mg | Fiber: 1g

How to Make Sesame Cucumber Salad step-by-step photos

Gather all of your ingredients.

Start by making the dressing: In a small bowl, stir together ⅓ cup rice vinegar, 2 Tbsp granulated sugar, ½ tsp toasted sesame oil, ¼ tsp red pepper flakes, and ½ tsp salt. Set the dressing aside.

Prep the cucumbers: Peel and slice two large cucumbers however you like. I like to remove strips of the peel to create a cool striped effect once they’re sliced. If you don’t like cucumber seeds, you can slice the cucumber lengthwise before slicing into rounds and use a spoon to scrape out the seeds in the center.

I prefer thin slices so that there is more surface area to come into contact with the dressing. The thinner slices will become soft and wobbly after storing them in the dressing, but I kind of like that, too. If you prefer them to stay crunchy longer, you’ll want to do thicker slices. Place the sliced cucumbers in a large bowl.

Assemble the salad: Roughly chop ¼ cup peanuts and slice 3 green onions, add them to the bowl with the cucumbers, then pour the dressing over top. Finally, stir it all up and you’re ready to eat! Serve it immediately or refrigerate for later.

The flavors do get really good as it sits in the fridge, although the cucumbers get softer (some people don’t like that…I kind of do!). Either way, this Thai cucumber salad is super refreshing and delicious. It always has been and always will be my favorite!

Serving Suggestions

This sesame cucumber salad is my favorite kind of side for saucy mains because it adds crunch, tang, and a little freshness to the meal. I love it with teriyaki salmon and white rice for an easy rice bowl dinner, or orange chicken for a fun takeout-fakeout meal. Our egg roll in a bowl also pairs beautifully with the sesame and peanut flavors in this salad. Or if I’m keeping dinner meatless, my peanut tofu offers the most delicious creamy, nutty combo!

Storage Instructions

This sesame cucumber salad does get kind of limp in the refrigerator fairly quickly, but it’s still insanely good once the cucumbers soften. They’re almost like pickled cucumber slices at that point. They’ve been marinating in the spicy-sweet vinegar solution and are just totally delicious! I enjoy this salad for about 2-3 days after making it (if I don’t eat it all sooner). If you like your cucumbers to stay crunchy, try cutting them into chunks instead of thin slices.

Try These Cucumber Salads Next!

• When tomatoes are at their best, I love tossing together this Tomato Cucumber Salad as an easy weeknight side.
• This fresh Lemony Cucumber Couscous Salad is easy to make, keeps well for days, and is perfect for summer meals, potlucks, and BBQs.
• Sweet mango, crisp cucumber, and crushed red pepper make this Cucumber Mango Salad bright, fresh, and anything but boring!

More Thai-Inspired Recipes

Thai Chicken Satay with Peanut Sauce

$7.17 recipe / $1.79 serving

Thai Curry Vegetable Soup

$9.30 recipe / $2.33 serving

Thai Turkey Meatloaf

$7.83 recipe / $0.98 serving

Nam Sod (Thai Pork Salad)

$10.31 recipe / $2.58 serving

The post Thai Cucumber Salad appeared first on Budget Bytes.

Cheesy Baked Pasta and Spring Vegetables

Like my gnocchi with spring vegetables, this recipe makes the most of spring veggies, but here everything gets tucked into a rich cream sauce and baked until bubbly and golden. I start by sautéing onion, zucchini, and asparagus just enough to take off the raw edge while still keeping a little bite, which is important in a baked pasta like this so they don’t get mushy in the oven. Then I fold them into a velvety, almost decadent homemade cream sauce (which is built in the same skillet with butter, flour, broth, milk, herbs, and cream cheese!). A big layer of mozzarella on top seals the deal, and after a trip into the oven, it comes out bubbling and gooey with golden cheesy edges. I just LOVE this easy pasta bake recipe because it’s simple and comforting, but the vegetables keep it feeling colorful and springy.

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Baked Pasta with Spring Veggies

This Baked Pasta with Spring Veggies is a cozy, creamy pasta bake loaded with asparagus, zucchini, spinach, and melty mozzarella for an easy spring dinner.

Course Main Course

Cuisine American

Total Cost $6.28 recipe / $1.05 serving

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 6 servings

Calories 412kcal

Author Melissa Nolan

Equipment

• Medium Pot
• Colander
• Large 12" skillet
• 9×10 Casserole Dish

Ingredients

• nonstick cooking spray $0.01
• 8 oz. penne pasta uncooked, $0.49*
• 1 Tbsp vegetable oil $0.04
• ½ onion small diced, (155g, 1 cup) $0.30
• 1 zucchini half moons, (190g, 2 cups) $0.54
• ½ bunch asparagus trimmed & cut 1-inch (about 10 stalks, 160g) $1.76
• 1 tsp salt $0.04
• ½ tsp black pepper freshly cracked, $0.08
• 2 Tbsp butter $0.23
• ¼ cup all-purpose flour 35g, $0.04
• 1 cup milk $0.22
• 1 cup vegetable broth $0.13**
• 1 tsp garlic powder $0.04
• ½ tsp dried basil $0.04
• ½ tsp dried oregano $0.01
• ⅓ cup frozen spinach thawed and pressed, (80g) $0.30***
• 4 oz. cream cheese cubed, $0.74
• 1 ½ cup mozzarella cheese shredded, (150g) $1.27****

Instructions

• Gather and prepare all ingredients. Preheat the oven to 375°F and grease a 9×10” casserole dish with nonstick cooking spray and set aside.
• Bring a medium-sized pot of water to a boil. Once boiling, add the pasta and cook for about 10 minutes, or just until tender. Drain and cool the pasta in a colander, then set it aside for later.
• While the pasta is cooking, in a large skillet over medium heat, add the oil, onions, zucchini, asparagus, salt, and pepper. Cook for 5 minutes, stirring occasionally.
• Push the vegetables to one side of the pan and melt the butter. Once melted, add the flour and cook for 1 minute.
• Add the milk and cook until the liquid has thickened, about 1-2 minutes.
• Then add vegetable broth, garlic powder, dried basil, and dried oregano. Cook until thickened, about 2 minutes.
• Add the spinach and cream cheese and stir until the cheese is melted, for about 2 minutes.
• Add the pasta to the skillet and carefully mix until combined. (If your skillet is too small, place everything in a large bowl to combine.)
• Transfer the mixture into the 9×10” casserole dish and spread evenly.
• Top evenly with the mozzarella. Bake, uncovered, in the oven for 25-30 minutes. Enjoy!

See how we calculate recipe costs here.

Notes

*You can use any shape of pasta you like. Just follow the package directions and cook until just tender!

**I like to use Better Than Bouillon to make broths because it helps to keep costs low, and one pot lasts for ages in the fridge!

***I love using frozen spinach because I always have it on hand. Feel free to use fresh spinach (about 3 oz.) or another leafy green like kale.

****Mozzarella is delicious and flavorful, but you can use other cheeses like provolone, Parmesan, Swiss, or any blend you like.

Nutrition

Serving: 1serving | Calories: 412kcal | Carbohydrates: 41g | Protein: 16g | Fat: 21g | Sodium: 838mg | Fiber: 3g

how to make Baked Pasta with Spring Veggies step-by-step photos

Gather all of your ingredients. Preheat your oven to 375°F, then lightly coat a 9×10-inch casserole dish with nonstick cooking spray and set it aside.

Cook the pasta: Bring a medium pot of water to a boil. Add 8 oz. uncooked penne pasta and cook for about 10 minutes, or until just tender. You want the pasta cooked through but not too soft, since it will keep baking in the oven. Drain and cool the pasta in a colander, then set it aside for later.

Sauté the veggies: While the pasta cooks, heat 1 Tbsp vegetable oil in a large skillet over medium heat. Add ½ a diced onion, 1 zucchini (cut into half moons), ½ bunch asparagus (woody ends removed & cut into 1-inch pieces), 1 tsp salt, and ½ tsp freshly cracked black pepper. Sauté for about 5 minutes, stirring occasionally, until the onions begin to soften and the vegetables are just starting to get tender.

Make the creamy sauce: Push the vegetables to one side of the skillet and add 2 Tbsp butter to the empty side. Once melted and bubbling, sprinkle in ¼ cup all-purpose flour and stir it into the butter. Let it cook for about 1 minute to form a quick roux. It should look like a thick paste and smell slightly nutty.

Pour in 1 cup milk and whisk until smooth. Let it cook for 1-2 minutes, stirring often, until the sauce begins to thicken slightly.

Then pour in 1 cup vegetable broth and stir in 1 tsp garlic powder, ½ tsp dried basil, and ½ tsp dried oregano. Continue cooking for about 2 minutes, stirring often, until the sauce is lightly thickened.

Finish the sauce: Add ⅓ cup thawed frozen spinach and 4 oz. cubed cream cheese. Stir until the cream cheese fully melts into the sauce and the mixture looks creamy and well combined, about 2 minutes. Cutting the cream cheese into smaller cubes helps it melt faster and more evenly.

Add the pasta: Transfer the cooked penne to the skillet and gently stir until the pasta is evenly coated with the creamy vegetable sauce. If your skillet feels too full, you can transfer everything to a large bowl and mix it there instead.

Make it cheesy: Pour the mixture into the prepared casserole dish and spread it into an even layer. Sprinkle 1½ cups shredded mozzarella evenly over the top.

Bake: Place the casserole dish into your preheated oven and bake uncovered for 25-30 minutes, or until the cheese is fully melted and the edges are hot and bubbly.

Serve and enjoy!

What Else Can I Add?

I use onion, zucchini, asparagus, and spinach in this pasta bake, but there’s plenty of room to switch things up! This is a quick creamy baked pasta, so I like vegetables that either cook quickly or can soften easily in the skillet before everything goes into the oven. Try some of these easy swaps and add-ins:

• Peas: Another spring veggie I love! Fresh or frozen peas both work.
• Artichoke hearts: Slice them up and add them in for a savory flavor.
• Broccoli: Cut into small florets so it gets tender by the time the casserole bakes.
• Yellow squash: Mild, soft, and easy to swap in for zucchini.
• Bell peppers: Great for color and a little sweetness. I love red bell peppers in this, but green ones are usually more budget-friendly!
• Carrots: Slice them up and sauté with the other veggies.
• Protein: I kept this recipe intentionally vegetarian to keep costs down, but adding shredded chicken (or rotisserie chicken) or cooked Italian sausage to the sauce would make this a more well-rounded meal! Drained and rinsed canned chickpeas would be delicious, too.
• Breadcrumb topping: Sprinkle some breadcrumbs on top for a little crispy contrast to the creamy vegetable pasta bake.

Storage & Reheating

You can store this baked pasta with spring veggies in an airtight container in the refrigerator for 3-4 days. You can also freeze it for up to 3 months in a freezer-safe container, then thaw it overnight and reheat it in the oven or microwave. Freezing in individual containers is best for meal prepping, as they thaw much faster! If you do freeze this casserole, just note the veggies and pasta will likely be much softer after reheating. When reheating, you may need to add a splash of milk if the pasta has absorbed too much sauce.

Try These Spring Pastas Next:

• Pasta Primavera is packed with spring vegetables and tossed in a light lemon-butter sauce that keeps the whole dish tasting fresh and easy.
• I like that our Chicken Pasta Primavera gives you the comfort of a creamy pasta, but with enough zucchini, tomatoes, and peas to keep it feeling balanced.
• When I want something light, quick, and full of fresh flavor, this Asparagus Pasta is exactly the kind of dinner I go for!

More Baked Pasta Recipes

Feta Pasta

$11.05 recipe / $2.76 serving

Baked Ziti

$16.84 recipe / $2.10 serving

Baked Mostaccioli

15.53 recipe / 1.94 serving

Turkey Sausage and Kale Casserole

$10.84 recipe / $1.81 serving

The post Baked Pasta with Spring Veggies appeared first on Budget Bytes.

My Favorite Crispy Baked Tacos

When I’ve got the time, I’ll happily make my birria tacos because they’re outrageously good and absolutely worth it, but these sheet pan tacos are what I go for when I’m craving tacos and only have about 40 minutes to get dinner on the table. They’re crispy and flavor-packed, and the filling couldn’t be easier. I just mix ground turkey with drained diced tomatoes (the type with green chilies), warm seasonings, then pile it straight into the tortillas raw with refried beans, so there’s no browning, sautéing, or extra skillet to wash. A drizzle of oil on the sheet pan and a hot oven give you that same sizzle-and-crisp effect you’d usually get on the stovetop (but without flipping tacos or cooking in batches!)

And then there’s the quick sour cream-lime sauce…that creamy, tangy, smoky little bowl of goodness is honestly the cherry on top for me. It’s cool, rich, just a tiny bit sweet, and basically the final flourish that makes every crispy bite feel extra delicious. These sheet pan tacos are perfect for Cinco de Mayo, game day, tailgates, or any night you need to feed a group and still keep things easy!

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Crispy Sheet Pan Tacos

These easy Sheet Pan Tacos bake up golden and crispy with ground turkey, refried beans, Monterey Jack cheese, and a quick sour cream-lime dipping sauce.

Course Main Course

Cuisine Mexican

Total Cost $7.94 recipe / $1.32 serving

Prep Time 5 minutes minutes

Cook Time 35 minutes minutes

Total Time 40 minutes minutes

Servings 6 servings (2 tacos each)

Calories 388kcal

Author Jennie Alley

Equipment

• Large Bowl
• Baking Sheet
• Small Bowl

Ingredients

Tacos

• 1 lb. ground turkey $3.94
• 10 oz. can diced tomatoes with green chilies drained, $0.96
• 1 tsp chili powder $0.03
• 1 tsp ground cumin $0.03
• ½ tsp garlic powder $0.06
• ½ tsp smoked paprika $0.08
• ½ tsp salt $0.02
• 12 small corn tortillas taco size, $0.79*
• 1 cup Monterey jack cheese shredded, (113g) $0.98
• 1 cup refried beans 260g, $0.57
• 2 Tbsp vegetable oil $0.08

Dipping Sauce

• ½ cup sour cream 120g, $0.26
• 1 tsp lime juice $0.02
• ½ tsp chili powder $0.01
• ¼ tsp smoked paprika $0.04
• ¼ tsp garlic powder $0.03
• ⅛ tsp salt $0.01
• ½ tsp honey $0.03

Instructions

• Gather and prep all ingredients and preheat oven to 425℉.
• Wrap a damp paper towel around corn tortillas and microwave for 20 seconds to make them soft and pliable.
• In a large bowl, combine ground turkey, drained diced tomatoes with green chilis, chili powder, cumin, smoked paprika, garlic powder, and salt. Mix until fully combined.
• Line a baking sheet with parchment paper and drizzle with vegetable oil. Lay tortillas flat on the sheet, coating both sides lightly with oil.
• On one half of each tortilla, spread 2–3 tablespoons of the turkey mixture and press lightly.
• On the other half, spread a thin layer of refried beans.
• Sprinkle shredded cheese over the taco and fold tortillas in half so meat and beans are on opposite sides. Press lightly to seal.
• Bake for 25-35 minutes, flipping halfway through, until the turkey is fully cooked (165°F internally on a meat thermometer) and the tortillas are golden and crispy.**
• While tacos bake, whisk together sour cream, lime juice, chili powder, smoked paprika, garlic powder, salt, and honey in a small bowl until smooth and creamy.
• Serve the sheet pan tacos warm with the dipping sauce and any additional toppings you like, such as sliced avocado, chopped cilantro, or a squeeze of fresh lime.

See how we calculate recipe costs here.

Notes

*Small flour tortillas will also work if that’s what you’ve got. Flour tortillas are a little softer and chewier, but they still crisp up well in the hot oven!

**Bake your sheet pan tacos for a few minutes longer if you like your tacos extra crispy.

Nutrition

Serving: 1serving (2 tacos each) | Calories: 388kcal | Carbohydrates: 32g | Protein: 28g | Fat: 17g | Sodium: 667mg | Fiber: 6g

how to make Sheet Pan Tacos step-by-step photos

Gather all of your ingredients and preheat the oven to 425°F.

Warm the tortillas: Wrap the 12 small corn tortillas in a damp paper towel and microwave for 20 seconds, or until they’re warm and pliable. This helps keep them from cracking when you fold them.

Make the meat mixture: In a large bowl, combine 1 lb. ground turkey, 1 drained 10 oz. can diced tomatoes with green chilies, 1 tsp chili powder, 1 tsp ground cumin, ½ tsp garlic powder, ½ tsp smoked paprika, and ½ tsp salt. Mix until the seasonings and tomatoes are evenly distributed throughout the turkey.

Assemble the corn tortilla tacos: Line a baking sheet with parchment paper, then drizzle on 2 Tbsp vegetable oil. Place the tortillas on the baking sheet and lightly coat both sides with the oil so they crisp up nicely in the oven.

Spread about 2-3 Tbsp of the turkey mixture over one half of each tortilla, pressing it into a thin, even layer so it cooks through in the time it takes the tortillas to get crisp. See my photo here for reference.

Now, on the other half of the tortilla, spread a thin layer of refried beans (about 2 Tbsp each).

Sprinkle some Monterey Jack cheese over the filling. You’ll need 1 cup of shredded cheese total for all 12 tacos.

Now fold each tortilla in half so the meat and beans are on opposite sides. Press gently to help the tacos hold their shape.

Bake the sheet pan tacos for 25-35 minutes, flipping halfway through, until the tortillas are golden and crispy and the turkey is fully cooked to 165°F on a meat thermometer. The filling should look set and no longer pink, and the edges of the tortillas should feel crisp. For extra crispy tacos, you can leave them in for another couple of minutes at the end.

Make the dipping sauce: While the tacos bake, whisk together ½ cup sour cream, 1 tsp lime juice, ½ tsp chili powder, ¼ tsp smoked paprika, ¼ tsp garlic powder, ⅛ tsp salt, and ½ tsp honey in a small bowl until smooth and creamy.

Serve: Enjoy your baked tacos warm with the dipping sauce and any toppings you like (I love sliced avocado, chopped cilantro, or a squeeze of fresh lime!)

Serving Suggestions

You don’t need to add anything to these sheet pan tacos, though I do like to pile them up with fresh toppings if I’ve got them! Chopped cilantro, diced avocado, sliced jalapeños, lime juice, and a little shredded lettuce all add color, texture, and the most delicious fresh contrast to the crispy tortillas and savory filling.

If you’re not feeling the lime-sour cream dip today, you can also serve these baked tacos with homemade guacamole or pico de gallo. For sides, I’d add Spanish rice, a simple side salad, or seasoned black beans. A few easy sides like these are an easy way to stretch the meal a little further, especially if you’re feeding a group.

Storage & Reheating

Store any leftover oven baked tacos in an airtight container in the fridge for up to 3 days. Keep the dipping sauce separate until ready to serve to prevent the tortillas from getting soggy. You can also freeze fully cooked tacos individually wrapped in foil or plastic wrap, then place them in a freezer-safe bag. Freeze for up to 2 months. Reheat in the oven or air fryer at 375°F until fully heated through and crispy.

Try These Sheet Pan Mexican-Inspired Recipes Next:

• I make these Sheet Pan Chicken Fajitas when I want smoky, restaurant-style fajitas without babysitting a skillet.
• Crispy chips, gooey cheese, and plenty of bold toppings make Chicken Nachos the kind of sheet pan dinner that disappears fast!
• These Portobello Oven Fajitas are a vegetarian and vegan take on fajita night that doesn’t skimp on flavor!

More Easy Taco recipes

Crispy Baked Beef Tacos

$8.88 recipe / $1.78 serving

Coconut Shrimp Tacos

$9.98 total / $2.50 per serving

Fish Tacos with Slaw

$10.93 recipe / $2.73 serving

Smash Burger Tacos

$8.77 recipe / $1.46 serving

The post Sheet Pan Tacos appeared first on Budget Bytes.

Fast Noodle Dinners

Noodles are always a hit with our audience because they check alllll the right boxes. They’re quick, easy, packed with flavor, and usually built around pantry staples. These ground pork noodle recipes are some of our readers’ favorites, and they’re every bit as delicious as you’d expect.

1. Dan Dan Noodles

Dan Dan Noodles

An easy, at-home take on Dan Dan Noodles made with spaghetti, ground pork, peanut butter, and chili crisp for big flavor with simple ingredients.

4.92 from 23 votes

$8.86 Recipe / $2.22 Serving Get the Recipe

This easy Dan Dan noodles recipe has the makings of a repeat dinner. It turns spaghetti, ground pork, peanut butter, and chili crisp into a bold, nutty, spicy noodle bowl in just 30 minutes. I also love that it gives you restaurant-style flavor without a mile-long ingredient list!

2. Pork and Peanut Dragon Noodles

Pork and Peanut Dragon Noodles

Sweet, salty, rich, and crunchy, these Pork and Peanut Dragon Noodles hit all the bases. It’s fast, easy comfort food for busy nights! 

4.79 from 227 votes

$3.75 recipe / $1.25 serving Get the Recipe

A true Budget Bytes favorite, these pork and peanut dragon noodles have more than 200 5-star reviews and counting! The sweet, salty, rich, crunchy combo really does hit everything you want in a fast noodle dinner, and the whole thing is ready in 25 minutes for just a couple of dollars total.

Bowl Meals

I’m always glad to have a few bowl meals in rotation because they tend to do a lot with very little. You get protein, carbs, plenty of texture, and a built-in excuse to toss in extra vegetables, which makes these feel practical and satisfying at the same time.

3. Teriyaki Meatball Bowls

Teriyaki Meatball Bowls

Teriyaki Meatball Bowls include fragrant jasmine rice, tender pork meatballs, homemade teriyaki sauce, and broccoli florets for an easy meal prep friendly meal!

4.78 from 105 votes

$8.86 recipe / $2.22 serving Get the Recipe

These teriyaki meatball bowls are a solid meal prep option. You get jasmine rice, pork meatballs, homemade teriyaki sauce, and broccoli all in one bowl, and they reheat great for work lunches or easy dinners!

4. Bánh Mì Bowls

Bánh Mì Bowls

All of the flavor of your favorite Vietnamese sandwich in an easy to eat bowl. 

4.77 from 17 votes

$8.18 recipe / $1.36 serving Get the Recipe

These bánh mì bowls take the flavors of bánh mì sandwiches and turns them into an easy bowl with ground pork meatballs and quick pickled carrots and onions. I love adding pickled vegetables to just about any bowl meal, and they do a lot of heavy lifting flavor-wise here!

5. Pork and Cherry Rice Bowl

Pork and Cherry Rice Bowls

These pork and cherry rice bowls are a quick and delicious rice bowl meal with a unique sweet and savory twist!

4.78 from 9 votes

$7.27 recipe / $1.82 serving Get the Recipe

I think these pork and cherry rice bowls are probably one of the more unexpected recipes in the bunch, and that’s exactly why it stands out! The sweet-savory cherry and pork combo keeps it interesting, but it’s still a quick rice bowl that’s done in about 35 minutes.

6. Hoisin Stir Fry Bowls

Hoisin Stir Fry Bowls with Spicy Peanut Sauce

Hoisin Stir Fry Bowls with a rich and spicy peanut sauce are a fast answer to dinner with tons of color, texture, and flavor. Use pork, chicken, or turkey! 

4.89 from 79 votes

$9.69 recipe / $2.42 serving Get the Recipe

Color, texture, big flavor, quick cook time? These hoisin stir fry bowls understand the assignment. They’re ready fast, work with ground pork, and the spicy peanut sauce is the kind of thing that makes them feel put together without much effort. I think this recipe would be great as lettuce wraps if you want to skip the rice, too!

7. BBQ Meatballs with Cheese Grits

BBQ Meatballs with Cheese Grits

BBQ Meatballs with Cheese Grits is the perfect cozy meal for crisp fall evenings, football games, and afternoons spent raking leaves.

4.87 from 30 votes

$7.74 recipe / $1.94 serving Get the Recipe

These BBQ meatballs with cheese grits feel a little different from the rice-based bowls above, with a cozier, comfort-food vibe that still fits right into an easy dinner rotation. I like that this ground pork recipe feels hearty enough for cooler weather without becoming fussy or taking a ton of time to make!

More Easy Dinner Recipes With Ground Pork

These ground pork recipes go in a few different directions, but they all have the same budget-friendly, flavor-packed energy that makes them worth keeping in your dinner rotation!

8. Pineapple Pork Hawaiian Burgers

Hawaiian Burgers

These rich and juicy Hawaiian Burgers are flavored with sweet pineapple, tangy teriyaki sauce, savory green onions, and creamy Monterey jack cheese. 

4.53 from 23 votes

$8.64 recipe / $2.16 serving Get the Recipe

If you want a burger that breaks out of the usual ketchup-and-mustard routine, these pineapple pork Hawaiian burgers are a good one to try. Juicy ground pork patties get topped with sweet pineapple, melty Monterey Jack, green onion, and a quick teriyaki-style sauce for the sweet-savory flavor combination my family loves.

9. Bún Chả (Vietnamese Meatballs)

Bún chả

Bún chả (Vietnamese Meatballs) are simple, light, fresh, and perfect for a hot summer day or as a make-ahead meal.

4.52 from 27 votes

$16.30 recipe / $4.07 serving Get the Recipe

This bún chả recipe is light, fresh, and a great reminder that ground pork doesn’t always have to feel heavy. The Vietnamese-style meatballs are served with rice noodles, vegetables, and herbs, and it’s also a great option for make-ahead meals. I recommend following the storage instructions in the blog post and storing any leftover meatballs separately from the noodles & vegetables so everything stays as fresh as possible!

10. Nam Sod (Thai Pork Salad)

Nam Sod (Thai Pork Salad)

Nam Sod is a vibrant and freshly flavored pork (or turkey) salad drenched with a lime, ginger, and chili dressing. Light, filling, and flavorful! 

4.88 from 39 votes

$10.31 recipe / $2.58 serving Get the Recipe

This Thai pork salad is probably one of the fastest recipes in this entire round-up, with just 20 minutes total time! The lime, ginger, and chili dressing keeps it vibrant and fresh, while the pork makes it filling enough to count as dinner. I love how this recipe proves just how many directions ground pork can go!

Delicious Pork Dumpling Recipes

These dumpling recipes are a little more weekend-project than quick weeknight throw-together, but I think they make great use of ground pork. The fillings are simple, flavorful, and easy on the budget, and the fact that you can freeze extras makes them even better.

11. Pork Gyoza

Pork Gyoza

Filling, folding, frying, and steaming your own Pork Gyoza at home is not only fun, but it costs just pennies on the dollar compared to restaurants.

4.72 from 32 votes

$9.01 recipe / $0.18 each Get the Recipe

Homemade dumplings always feel a little impressive, but this pork gyoza recipe keeps them approachable. You get 50 gyoza from just half a pound of ground pork plus cabbage, aromatics, and wrappers, which keeps them wildly budget-friendly compared to restaurant dumplings!

12. Pork and Ginger Pot Stickers

Pork & Ginger Pot Stickers

These pork & ginger pot stickers may take a little time and effort, but the flavor and freshness can’t be beat.

4.75 from 4 votes

$6.96 recipe / $0.54 serving Get the Recipe

If you’ve got a little extra time and want something fun to make, these pork and ginger pot stickers are a great pick. The ground pork filling is bulked up with cabbage and seasoned with fresh ginger, garlic, and green onion. Bonus: you can freeze extras, so one batch can stretch into another dinner later on (I’m all about cooking once and eating twice!)

Recipes with Ground Beef and Pork Mix

Using a blend of beef and pork is a smart middle ground when you want some of beef’s deeper flavor but still want to keep costs from creeping too high. The pork brings richness and tenderness, the beef adds flavor, and together they make a lot of comfort food favorites feel especially satisfying on a budget.

13. Swedish Meatballs

Swedish Meatballs

Make Creamy Swedish Meatballs at home with a simple beef-and-pork blend, warm spices, and a rich gravy. This easy recipe tastes even better than IKEA!

4.78 from 31 votes

$5.92 recipe / $1.48 serving Get the Recipe

These Swedish meatballs are such a good example of why a beef and pork mix works so well. The pork keeps everything rich and tender, while the warm spices and creamy gravy make this feel like a cozy dinner without much effort. I definitely recommend grating the onion as shown in the recipe because it adds a LOT of flavor and helps the meatballs stay nice and juicy!

14. Cabbage Rolls

Cabbage Rolls

These delicious Cabbage Rolls are stuffed with ground meat and rice then baked in a simple tomato sauce for an easy comfort meal.

4.84 from 12 votes

$19.21 recipe / $2.40 serving Get the Recipe

Cabbage rolls take a little more time, but they’re the kind of comfort food that really pays you back. Tender cabbage leaves are wrapped around a hearty filling of ground beef and pork, rice, onion, and seasonings, then baked in a simple tomato sauce until everything is soft, savory, and full of flavor!

Try Swapping to Ground Pork For these Recipes

Ground pork is a pretty easy swap in a lot of recipes that call for beef or chicken, especially when there’s already a good sauce, plenty of aromatics, or a mix of vegetables involved. In most cases, you won’t need to change much beyond maybe draining a little extra fat if your pork is richer. Pork is typically cheaper than other ground meats, so this swap is also an easy money saver!

15. Sliders

Sliders

This easy recipe for Sliders is perfect for feeding a group or serving at parties, game day, or a quick family dinner! A delicious and simple appetizer.

4.50 from 8 votes

$11.44 recipe / $1.91 serving Get the Recipe

These sliders are written with ground beef, but I think they work just as well with ground pork! They serve a group, bake up in one batch, and come out melty and golden in about 35 minutes, which makes them just as useful for dinner as they are for parties.

16. Beef and Cabbage Stir Fry

Beef and Cabbage Stir Fry

This fast and easy Beef and Cabbage Stir Fry is a filling, low-carb dinner with big flavor and endless possibilities for customization.

4.64 from 506 votes

$7.14 recipe / $1.79 serving Get the Recipe

Our beef and cabbage stir fry already has endless room for customization, so I’m sure swapping in ground pork would be very straightforward. You’d still get a fast 30-minute dinner with lots of flavor, and the pork would be especially good with the cabbage. Since this stir fry recipe is low-cost and pantry-friendly, this swap makes a lot of sense when pork is the better buy.

17. Goulash

Easy American Goulash

This easy one pot version of American Goulash cooks the pasta and beef in the same pot with a homemade red wine tomato sauce for extra flavor. 

4.75 from 104 votes

$12.30 recipe / $2.05 serving Get the Recipe

Ground pork would work really well in this American goulash. The original recipe cooks the pasta and meat in the same pot with a homemade red wine tomato sauce, so there’s plenty of flavor built in to support the swap. If you’re not sure about swapping the beef for pork, I’d probably do half beef and half pork the first time to see if you like it!

18. Picadillo

Picadillo Recipe

Sweet, savory Puerto Rican-style Picadillo is a tomato-based ground beef stew that's ridiculously delicious, versatile, and ready in thirty.

4.81 from 21 votes

$12.18 recipe/ $1.52 per serving Get the Recipe

This is one of the easiest swaps in the bunch. Picadillo is already sweet, savory, tomato-y, and deeply flavorful, so ground pork would slide right in and still give you a dinner that feels balanced and bold in just 30 minutes. The pork would be especially nice if you want the filling to stay a little more tender and juicy.

19. Chicken Lettuce Wraps

Chicken Lettuce Wraps

These Chicken Lettuce Wraps are full of freshness and bold flavor, easy to prepare, and satisfying in every bite!

4.73 from 18 votes

$12.19 recipe / $3.04 serving Get the Recipe

My family loves these chicken lettuce wraps, and I know they’d be just as good made with ground pork. The filling is already quick, saucy, and full of texture from the vegetables and water chestnuts, so pork would make it a little richer and more savory!

More Recipe Roundups

13 Easy Ground Chicken Recipes

15 Leftover Chicken Recipes

12 Leftover Rice Recipes

15 Leftover Ham Recipes

The post 19 Easy Ground Pork Recipes appeared first on Budget Bytes.

Easy Mexican Meatball Soup Recipe

Albóndigas, or Spanish meatballs, have a long and beautiful history. The word itself reflects Arabic influence brought to Spain centuries ago, and over time, the dish made its way to Mexico, where it grew into the comforting albóndigas soup (Mexican meatball soup) many families know and love today. Like so many traditional foods, it evolved through region, ingredients, and the hands that cook it.  

My version of this soup stays close to that classic comfort. I mix ground beef with fresh herbs, warm spices, aromatics, and uncooked rice, then gently simmer them in a light tomato broth until the rice is tender and the meatballs are cooked through. Carrots, potatoes, and zucchini make it hearty and satisfying, while cumin and oregano bring warmth without overpowering the freshness. I love finishing my bowl of Mexican meatball soup with plenty of lime juice and cilantro.

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Mexican Meatball Soup (Albóndigas Soup)

This Mexican Meatball Soup, also known as Albóndigas soup, is loaded with tender meatballs, potatoes, zucchini, and carrots in a rich & comforting broth.

Course Soup

Cuisine Mexican

Total Cost $12.78 recipe / $2.13 serving

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 6 servings (2 cups each)

Calories 390kcal

Author Jennie Alley

Equipment

• Mixing bowl
• Large Pot

Ingredients

For the Meatballs

• 1 lb. ground beef 80/20 preferred, (453g) $6.24
• ½ cup white rice uncooked, (92g) $0.19
• 1 large egg $0.14
• 2 Tbsp onion finely minced, (20g) $0.09
• 2 garlic cloves minced, $0.14
• ¼ cup fresh cilantro chopped, (5g) $0.21
• 1 tsp salt $0.08
• ½ tsp black pepper freshly cracked, $0.08
• ½ tsp ground cumin $0.02

For the Soup

• 1 Tbsp cooking oil $0.04
• 1 medium onion diced, (1½ cups, 180g) $0.70
• 2 garlic cloves minced, $0.14
• 2 Tbsp tomato paste $0.17
• 6 cups beef broth $0.77*
• 1 cup tomato sauce $0.48**
• 2 medium carrots peeled and sliced, (1½ cups, 190g) $0.20
• 2 medium Yukon gold potatoes peeled and diced, (350g, 3 cups) $0.73
• 1 tsp ground cumin $0.04
• ½ tsp dried oregano $0.02
• ½ tsp salt $0.04
• ¼ tsp black pepper freshly cracked, $0.04
• 2 medium zucchini sliced into half moons, (3 cups, 356g) $1.76
• 1 Tbsp lime from half a lime, $0.25***
• ¼ cup fresh cilantro chopped for serving, $0.21

Instructions

• Gather and prep all ingredients.
• In a large bowl, gently combine the ground beef, rice, egg, onion, garlic, cilantro, salt, pepper, and cumin. Mix just until combined.
• Roll into 1½ inch meatballs and set aside. (About 20 balls)
• Heat oil in a large Dutch oven over medium heat. Add the onion and cook until soft, about 5 minutes.
• Stir in the garlic and tomato paste and cook 1-2 minutes until the paste darkens slightly.
• Add the broth, tomato sauce, carrots, potatoes, cumin, oregano, salt, and pepper. Bring to a gentle simmer.
• Carefully add the meatballs to the simmering soup; don't stir for the first 5 minutes. Cover and simmer gently for 10-15 minutes.
• Add zucchini and simmer for an additional 5 minutes until meatballs are fully cooked and rice is tender.
• Stir in lime juice. Taste and adjust seasoning. Ladle soup into bowls, sprinkle with chopped cilantro, and top with extra lime and queso fresco if desired.

See how we calculate recipe costs here.

Notes

*This recipe is tested and cost out using Better Than Bouillon. If using a different broth or stock, seasoning levels may vary. Taste before serving and adjust salt as needed.

**Tomato sauce in the U.S. is cooked pureed tomatoes, sometimes with added (minimal) seasonings like salt and garlic powder. The closest alternative would be passata in other countries.

***Reserve the remaining half of the lime for serving, if desired! (Pricing includes the whole lime) 

Nutrition

Serving: 1serving (2 cups) | Calories: 390kcal | Carbohydrates: 33g | Protein: 21g | Fat: 20g | Sodium: 1799mg | Fiber: 4g

how to make Mexican Meatball Soup step-by-step photos

Gather all of your ingredients.

Make the rice meatballs: In a large bowl, combine 1 lb. ground beef, ½ cup uncooked white rice, 1 large egg, 2 Tbsp finely minced onion, 2 minced garlic cloves, ¼ cup chopped fresh cilantro, 1 tsp salt, ½ tsp black pepper, and ½ tsp ground cumin. Mix gently with your hands or a spoon just until combined. Try not to overmix here, or the meatballs can turn out dense.

Roll the mixture into 1½-inch meatballs, making about 20 meatballs total, and set them aside. They don’t need to be perfectly uniform, but keeping them close in size will help them cook evenly.

Make the soup base: Heat 1 Tbsp cooking oil in a large Dutch oven over medium heat. Once the oil is shimmering, add 1 diced medium onion and cook for about 5 minutes, stirring occasionally, until softened.

Add 2 minced garlic cloves and 2 Tbsp tomato paste. Stir and cook for 1-2 minutes, until the garlic is fragrant and the tomato paste deepens slightly in color.

Pour in 6 cups beef broth and 1 cup tomato sauce, then add 2 sliced carrots, 2 diced Yukon gold potatoes, 1 tsp ground cumin, ½ tsp dried oregano, ½ tsp salt, and ¼ tsp black pepper. Stir to combine and bring the soup up to a gentle simmer.

Add the meatballs: Carefully lower the meatballs into the simmering soup one at a time. Once they’re in, don’t stir for the first 5 minutes so they have a chance to set and hold their shape. Cover and simmer gently for 10-15 minutes.

Add the zucchini: Add 2 zucchini sliced into half moons, then continue simmering for about 5 minutes more, or until the zucchini is tender, the rice inside the meatballs is cooked, and the meatballs are fully cooked through.

Add some brightness: Stir in 1 Tbsp lime juice and taste the broth. Adjust the salt and pepper as needed to brighten and balance the flavor.

Serve: Ladle the soup into bowls and finish with chopped fresh cilantro (¼ cup total between all 6 servings!). Serve with extra lime and add queso fresco on top, if desired. Enjoy!

Serving Suggestions

I usually plan on serving about 2 cups of soup per person, which works out to roughly 3-4 meatballs plus plenty of broth and veggies. If I’m serving little kids, I like to slice the meat and veggies a bit smaller so they’re easier to eat. A bowl of this Mexican meatball soup fills me up no problem, but you can add a few sides to stretch the servings even more!

Warm corn or flour tortillas, or a slice of crusty bread, are some of my favorite things to serve with albóndigas soup because they’re perfect for dipping into the broth. Refried beans, black beans, Spanish rice, or cilantro lime rice are all super hearty and comforting sides. For something fresh, I’ll add a simple salad with romaine, cucumber, avocado, and a lime vinaigrette. You can also set out baked tortilla chips for a little crunch or crumble them over the top, and if I have it to hand, I love dipping the chips in guacamole for a little creaminess!

Storage & Reheating

Store leftovers in an airtight container in the fridge for up to 3-4 days. The meatballs may absorb some broth during storage, so just keep that in mind! Gently reheat on the stove over medium-low heat, stirring occasionally. Add a splash of broth or water if the soup has thickened too much in the fridge. You can also freeze Mexican meatball soup (with or without the rice meatballs) in individual servings in a freezer-safe container for up to 3 months. Thaw in the fridge overnight and reheat slowly on the stove.

Try These Mexican-Inspired Soups and Stews Next:

• This easy Taco Soup is a flavor-packed dinner with ground beef, beans, veggies, and any toppings you love!
• I think this 30 Minute Posole is one of the best shortcut soups for turning pulled pork and pantry staples into a bold & comforting bowl meal!
• Sopa de Fideo is a cozy, pantry-friendly soup made with toasted noodles, tomato broth, lime, and cilantro.
• Our Mexican Red Lentil Stew blends smoky lentils, roasted tomatoes, and lime into a hearty, bright, budget-friendly meal that I’d happily eat any night of the week.

More Easy Meatball Recipes

Easy Homemade Meatballs

$15.68 recipe / $1.96 serving

Marry Me Chicken Meatballs

$10.81 recipe / $2.70 serving

Turkey Meatballs

$5.97 recipe / $1.49 serving

Italian Wedding Soup

$10.27 recipe / $1.71 serving

The post Mexican Meatball Soup (Albóndigas Soup) appeared first on Budget Bytes.

Grilled Chicken and Vegetable Kabobs

If I’m making chicken kabobs for my family, I want them to be loaded with flavor and not dry out the second they hit the grill, which is exactly why chicken thighs work so well here. They also take on the flavor from my easy marinade made with yogurt, honey, lemon, garlic, soy sauce, and a few warm spices perfectly. The char on grilled chicken is the best part, and the yogurt really accentuates that grilling characteristic compared to oil-based marinades. The marinade’s thick coating clings to the chicken well, so all of the spices stay in contact with the meat instead of just dripping off into the hot coals or grill pan. That means more flavor stays right where you want it!

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Chicken Kabobs

These easy Chicken Kabobs are marinated in honey, garlic, lemon, and yogurt, then grilled with peppers and onion until lightly charred. Delicious and easy!

Course Main Course

Cuisine American

Total Cost $12.57 recipe / $2.51 serving

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Marinate Time 20 minutes minutes

Total Time 55 minutes minutes

Servings 5 servings (2 skewers each)

Calories 329kcal

Author Jess Rice

Equipment

• Mixing bowl
• 10 Skewers (wood or metal)
• Grill

Ingredients

Chicken

• 2 lbs. chicken thighs boneless & skinless, (6-7 thighs) $7.03*
• ½ Tbsp salt $0.01

Marinade

• 2 Tbsp honey $0.31
• ¼ cup Greek yogurt $0.91**
• 4 garlic cloves minced, (1.5 Tbsp) $0.24
• 1 tsp dried oregano $0.05
• 1 tsp smoked paprika $0.07
• 1 lemon $0.64
• 2 Tbsp vegetable oil $0.10
• 1 Tbsp soy sauce $0.05
• 1 tsp black pepper freshly cracked, $0.02

Vegetables

• 1 red bell pepper $1.52
• 1 green bell pepper $0.92
• 1 large yellow onion $0.70

Instructions

• Gather ingredients. Cut lemon in half, reserve half for wedges to serve.
• Trim chicken thighs of extra fat and cut into pieces, between 2-3 inches in size.
• Sprinkle the raw chicken with ½ Tbsp salt and toss together. Let it sit for 20 minutes while you prepare the marinade.***
• Combine honey, Greek yogurt, minced garlic, oregano, smoked paprika, juice of ½ a lemon, vegetable oil, soy sauce, and ground black pepper in a mixing bowl, whisk to combine.
• Pour the marinade over the salted chicken and toss to combine. Let the chicken marinate for 20 minutes or up to 2 hours covered in the refrigerator.
• If using wood skewers, soak them in warm water while the chicken marinates and you prepare the vegetables.
• Seed and cut bell peppers into 2” size pieces. Peel and cut onions into pieces around the same size. Quarter the remaining half of the lemon.
• Preheat your grill to 450℉. Once the chicken thighs are marinated, begin assembling the skewers: Start with veggies on the end and alternate ingredients. I wanted to make sure each skewers had a little bit of everything, but stretched the bell peppers to make sure each skewer had a couple. You don’t need to crowd the skewers! You can give them a little room between each ingredient when you’re making them.
• Brush the extra marinade over each skewer.
• Place as many skewers on your grill that can comfortably fit without overcrowding them. Grill for 7-8 minutes. Don't wiggle the skewers around! Just place them on the grill and leave them be. Let the chicken and vegetables sear to get those coveted grill marks!
• Flip kabobs after 7-8 min. You’ll likely end up turning your skewers 2-3 times.
• You’ll know your chicken kabobs are done when a meat thermometer reads 165℉ when inserted into the thickest part of the chicken thighs. Serve with lemon wedges and enjoy!

See how we calculate recipe costs here.

Notes

*Chicken thighs are dark meat, which has a deeper, more savory flavor than breast meat, which holds up against a good char and punchy marinade! Chicken breast also works, but it can dry out faster, so I prefer brining them and cooking grilled chicken breasts whole. If you want to use breast meat for skewers, I’d skip the veggies so you can focus on cooking the chicken without overdoing that leaner meat. Cook the breast pieces for 4-5 minutes per side (like in our chicken teriyaki kebab recipe).

**I like to use a full fat Greek yogurt if I can find a deal on it, because the fat content in the yogurt helps carry the flavors of the garlic, herbs, and spices. It also helps keep the chicken thighs moist on the grill!

***This quick 20-minute dry brine seasons the chicken more deeply and helps it stay nice and juicy once it hits the grill!

Choose the right skewer for your grill: Longer skewers are better for charcoal grilling, in my experience, and the shorter skewers are better for electric indoor grills (like we use at the studio, shown in the photos).

Nutrition

Serving: 1serving (2 skewers) | Calories: 329kcal | Carbohydrates: 15g | Protein: 37g | Fat: 13g | Sodium: 1068mg | Fiber: 2g

how to make Chicken Kabobs step-by-step photos

Gather all of your ingredients. Cut 1 lemon in half and set one half aside for squeezing into the marinade. Reserve the remaining lemon half for serving.

Prep the chicken: Trim any excess fat from 2 lbs. boneless, skinless chicken thighs, then cut them into roughly 2-3-inch pieces so they cook evenly and thread easily onto the skewers.

Place the chicken in a large bowl, sprinkle with ½ Tbsp salt, and toss until evenly coated. Let it sit for 20 minutes while you prepare the marinade. This gives the chicken a head start on seasoning and helps it stay juicy.

Make the marinade: In a separate mixing bowl, whisk together 2 Tbsp honey, ¼ cup Greek yogurt, 4 minced garlic cloves, 1 tsp dried oregano, 1 tsp smoked paprika, the juice from ½ lemon, 2 Tbsp vegetable oil, 1 Tbsp soy sauce, and 1 tsp black pepper until combined.

Marinate the chicken: Pour the marinade over the chicken and toss until every piece is well coated. Let it marinate for 20 minutes at room temperature, or cover and refrigerate for up to 2 hours for even more flavor.

Soak the skewers: If you’re using wooden skewers, soak them in warm water while the chicken marinates and you prep the vegetables, so they’re less likely to burn on the grill.

Prep the veggies: Seed and cut 1 red bell pepper and 1 green bell pepper into about 2-inch pieces. Peel 1 large yellow onion and cut it into chunks about the same size, separating some of the layers so they thread onto the skewers more easily. Quarter the remaining lemon half for serving.

Assemble the kabobs: Preheat your grill to 450°F. Once the chicken has marinated, assemble the chicken skewers. Start with veggies on the end and alternate ingredients. I wanted to make sure each skewer had a little bit of everything, but stretched the bell peppers to make sure each skewer had a couple.

Just be careful not to pack everything too tightly. Leaving a little space between the pieces helps the heat circulate, so the chicken and veggies cook more evenly.

Brush any remaining marinade over the assembled skewers, then discard whatever is left since it has come into contact with the raw chicken.

Grill the chicken kabobs: Place the skewers on the hot grill, working in batches if needed, so you don’t overcrowd them. Grill for 7-8 minutes, until the undersides have grill marks and the chicken starts to look lightly charred around the edges. Don’t wiggle the skewers around so the grill marks can form!

Flip the kabobs after 7-8 minutes, then continue cooking, turning them 2-3 times as needed so all sides cook evenly. The vegetables should soften and pick up some char, and the chicken should look lightly golden with darker grilled spots.

Check and serve: The chicken kabobs are done when the thickest pieces of chicken reach 165°F on an instant-read thermometer. If I can catch them at the right time, I like to pull the chicken from the grill once they reach 160°F and let them rest on a covered plate. They’ll rise to the safe internal temp of 165°F during resting. Serve warm with the lemon wedges for squeezing over the top. Enjoy!

Serving Suggestions

This easy chicken kabob recipe is great with a drizzle of chimichurri or white bean hummus for extra flavor and a little contrast to the smoky meat and vegetables. I’d also add a pasta salad on the side (as shown in my photo above!), plus a few extra grilled veggies since you’ve already got the grill going for a super easy, budget-friendly, summer-ready meal!

Storage & Reheating

Let any leftover chicken kabobs cool before storing in an airtight container for up to 3-4 days. For freezing, I’d remove the skewers and flash freeze the chicken and veggies in a single layer before transferring to a freezer-safe container for up to 2-3 months. Just note the veggies will be much softer after thawing and reheating, but they’d be delicious added to a salad, sandwich, or wrap! Let everything thaw before reheating in a skillet with a little oil (start reheating the chicken pieces first before adding the veggies, as they’ll take a little longer).

Try These Grilled Chicken Recipes Next:

• My family loves this Grilled Chicken because the quick brine and smoky spice rub keep the chicken breast juicy, flavorful, and perfect for slicing over just about anything. 
• Grilled BBQ Chicken Breasts come off the grill juicy, charred, and glossy, and they’re always a great pick for easy summer dinners or cookouts!
• I think Grilled Honey Lime Chicken is perfect for meal prep since the chicken thighs stay juicy and pack in that sweet and smoky flavor after grilling.
• Dry Rubbed Grilled Drumsticks and Thighs use a quick brine and bold spice rub to turn a budget-friendly cut of chicken into something juicy and packed with flavor.

More Easy Kebab Recipes

Grilled Pineapple Shrimp Skewers

$8.47 recipe / $2.82 serving

Smoky Grilled Mushroom Kebabs

$3.45 recipe / $1.15 serving

Chimichurri Chicken Kebabs

$10.23 recipe / $2.56 serving

BBQ Chicken Kebabs

$11.66 recipe / $2.33 serving

The post Chicken Kabobs appeared first on Budget Bytes.

Spring Vegetable Gnocchi Skillet

I love everything about seasonal spring produce! It’s bright, light, fresh, and beautiful. Spring’s arrival means vibrant vegetables and lighter fare, but it doesn’t skimp on full flavor, as this vegetable gnocchi recipe proves.

Gnocchi is an Italian pasta-like potato dumpling, and while you can boil it in a pot of water (follow the directions on the box), I like searing it in a skillet because it keeps things simple and gives each piece a little golden bite. But what I love most about this veggie gnocchi is just how easy and beginner-friendly it is. Everything cooks in one skillet, the steps are simple, it’s made with affordable seasonal produce, and is packed with bright, buttery flavor that makes this spring dinner feel extra good!

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Gnocchi with Spring Vegetables

This easy Gnocchi with Spring Vegetables recipe is a delicious one-skillet dinner with pan-seared gnocchi, seasonal veggies, lemon, and Parmesan!

Course Main Course

Cuisine American, Italian

Total Cost $8.65 recipe / $2.16 serving

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings (about 1¼ cup)

Calories 439kcal

Author Melissa Nolan

Equipment

• Large Cast Iron or Skillet

Ingredients

• 2 Tbsp vegetable oil divided, $0.08
• 8 oz. mushrooms cleaned and quartered, $1.76
• ½ onion small dice, (1 cup, 150g) $0.25
• ½ bundle asparagus trimmed & cut 1-inch, (170g, about 10 stalks) $1.76*
• 2 garlic cloves minced, (1 Tbsp) $0.12
• 1 tsp salt $0.04
• 1 tsp black pepper freshly cracked. $0.16
• 4 Tbsp butter divided, $0.46
• 16 oz. potato gnocchi dry & uncooked, $2.44**
• ⅔ cup frozen peas 100g, $0.33
• ½ lemon juiced, $0.34
• ½ cup Parmesan cheese grated, (30g) $0.91***

Instructions

• Gather and prepare all ingredients.
• Heat 1 Tbsp of oil in a large cast-iron over medium heat. Once hot, add the quartered mushrooms. Cook them undisturbed for 3 minutes.
• Next, add the remaining oil, onions, asparagus, garlic, salt, and pepper. Cook for 3 minutes until the onions start to soften.
• Push the vegetables to one side of the cast iron. Melt 2 Tbsp of butter in the open space. Add the gnocchi in a single layer to the butter and cook undisturbed for about 3 minutes.
• Then, add the remaining butter, flip the gnocchi, and continue cooking for another 3 minutes until golden brown. I like to use a rubber spatula to gently flip the gnocchi.
• Add the peas and squeeze in the fresh lemon juice, and cook for about 2 minutes to warm through.
• Sprinkle on the Parmesan cheese and enjoy!

See how we calculate recipe costs here.

Notes

*Make sure to remove the ends from the asparagus. There is a natural breaking point close to the bottom where it’ll snap off. The ends are woody and hard to eat.

**I prefer using dried potato gnocchi for the price and ease. You’ll find them in the pasta section of your grocery store. Fresh, homemade, or frozen gnocchi will also work if that’s what you’ve got.

***I love Parmesan cheese, and I think it goes perfectly in this vegetable gnocchi dish. Feel free to use shredded mozzarella, provolone, or even goat cheese.

Nutrition

Serving: 1serving (about 1¼ cup) | Calories: 439kcal | Carbohydrates: 49g | Protein: 12g | Fat: 23g | Sodium: 1280mg | Fiber: 5g

how to make Gnocchi with Spring Vegetables step-by-step photos

Gather all of your ingredients.

Sear the mushrooms: Heat 1 Tbsp vegetable oil in a large cast-iron skillet over medium heat. Once the oil is hot and shimmering, add the 8 oz. quartered mushrooms. Let them cook undisturbed for 3 minutes so they can get a little color on one side.

Add the veggies: Add the remaining 1 Tbsp vegetable oil, diced ½ onion, chopped ½ bundle asparagus, 2 minced garlic cloves, 1 tsp salt, and 1 tsp black pepper. Stir everything together and cook for about 3 minutes until the onion starts to soften and the asparagus turns bright green.

Add the gnocchi: Push the vegetables to one side of the skillet. Add 2 Tbsp butter to the empty side and let it melt. Add the 16 oz. uncooked potato gnocchi in a single layer. Let the gnocchi cook undisturbed for about 3 minutes so the bottoms can brown and crisp up.

Try not to stir too soon here. Giving the gnocchi direct contact with the hot pan is what helps create a golden crust.

Add the remaining 2 Tbsp butter, then gently flip the gnocchi and continue cooking for about 3 minutes more, until they’re golden brown and lightly crisp on the outside. I like to use a rubber spatula for this so the gnocchi flip easily.

Add some brightness: Add ⅔ cup frozen peas and squeeze in the juice from ½ lemon. Stir everything together and cook for about 2 minutes until the peas are heated through.

Make it cheesy: Sprinkle with ½ cup grated Parmesan cheese and serve. Enjoy!

What Else Can I Add?

This gnocchi is delicious all year round, so don’t feel like you have to stick to the exact vegetable mix I used here. You can easily swap in whatever’s in season, what you already have in the fridge, or even what you’ve grown yourself. It’s a super flexible dinner, which is one more reason I love it so much! Try these swaps and mix-ins:

• Corn: Fresh, frozen, or canned all work, so use whatever is easiest.
• Tomatoes: Halved cherry or grape tomatoes are great! Diced Roma tomatoes are the cheaper option and just as delicious.
• Zucchini: A super easy add-in and cooks quickly.
• Spinach: A few handfuls of fresh spinach at the end or some thawed frozen spinach are an easy way to add more greens. It wilts down quickly and adds a little extra iron and fiber.
• Bell peppers: Any color works, but diced red or yellow peppers will taste the sweetest here!
• Carrots: Go for thinly sliced or shredded carrots so they soften quickly.
• Artichokes: Canned or jarred sliced artichoke hearts are an easy pantry shortcut and add a slightly savory bite. They pair really nicely with the lemon and Parmesan.
• Cauliflower: Small cauliflower florets work well if you want to make the dish a little heartier.
• Want more protein? This recipe is easy to bulk up with protein, too. Rotisserie chicken is the easiest shortcut, but baked chicken breast, shrimp, air fryer bacon, or your favorite protein would all work well here.

Storage & Reheating

This spring vegetable gnocchi is best when it’s fresh. However, you can store leftovers in an airtight container in the refrigerator for 3-4 days (we don’t waste food here!). I don’t recommend freezing leftovers, as it’ll affect the texture of the gnocchi and veggies. Reheat in the microwave or back on the stove with a little oil until heated through.

Love Gnocchi? Try These Recipes Next:

• If you’ve ever wanted to make Homemade Potato Gnocchi, my easy recipe keeps it simple and budget-friendly.
• Creamy Chicken and Gnocchi is a rich one-skillet dinner with pillowy gnocchi, juicy chicken, and a buttery cream sauce.
• This Cheesy Gnocchi Skillet turns gnocchi, pasta sauce, and cheese into an easy weeknight dinner in under 30 minutes!

More Recipes with Spring Veggies

Baked Pasta with Spring Veggies

$6.28 recipe / $1.05 serving

Creamy Asparagus Chicken

$9.63 recipe / $2.40 serving

Tofu, Spinach, and Green Pea Curry

$12.66 recipe / $2.53 serving

Crustless Quiche

$7.71 recipe / $1.28 serving

The post Gnocchi with Spring Vegetables appeared first on Budget Bytes.