“Absolutely delicious! I served mine on a bed of mashed potatoes with the sautéed green bean recipe (also from BudgetBytes!), and it was perfect!”

Erin

A Restaurant-Worthy Chicken Dinner for Less

Chicken Marsala has roots in Italian scaloppine, which are thin cutlets quickly pan-fried and finished with a pan sauce. With Italian roots in my own family (my Grandpa Pellegrini was a first-generation Italian immigrant in the U.S!), I wanted this version to keep the rich, cozy feel of the original while staying weeknight-friendly and affordable. I make mine with thinly sliced and pounded chicken breasts so they cook quickly, then finish them in a wine-based sauce enriched with butter and mushrooms. It’s built with the same quick skillet method as our chicken Piccata, but instead of lemon and capers, the mushrooms add umami, and the Marsala cooking wine brings deep, slightly sweet flavor.

I kept this recipe simple and cost-effective by using cooking wine, and while some people turn their noses up at it, I think it works perfectly here and tastes just as good as the real thing. You still get tender chicken, glossy sauce, and plenty of rich flavor, but for less money and in about 35 minutes!

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Chicken Marsala

This budget-friendly Chicken Marsala recipe is so rich and flavorful, you won't believe it didn't come from your favorite Italian restaurant!

Course Dinner, Main Course

Cuisine Italian

Total Cost $9.14 recipe / $2.28 serving

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 4 servings

Calories 407kcal

Author Jess Rice

Equipment

• Rolling Pin
• Heavy duty freezer bag
• Mixing bowl
• Large 12" skillet

Ingredients

Chicken

• 2 chicken breasts boneless, skinless, $2.98
• ½ tsp salt divided, $0.02
• 1 tsp black pepper freshly cracked, $0.05
• 1 Tbsp Italian seasoning $0.30
• ½ cup all-purpose flour 1 Tbsp reserved, $0.04*
• 3 Tbsp vegetable oil divided, $0.12

Marsala Sauce

• 1 tsp salt $0.03
• 8 oz. baby bella mushrooms sliced, (roughly 2 cups) $2.17**
• ½ white onion sliced thinly, $0.58
• ½ cup Marsala cooking wine $2.33***
• 1 cup chicken broth $0.13****
• 2 Tbsp fresh Italian parsley minced, $0.12
• 2 Tbsp salted butter $0.27

Instructions

• Cut the chicken breasts in half lengthwise. Place one chicken breast at a time in a heavy-duty freezer bag (unsealed) and use a tenderizing mallet (or a rolling pin…whatever is safe and sturdy that you have on hand) to hammer each one 1/4" thin, starting in the thicker middle part of the breasts and working your way to the ends. Repeat this process until all breast pieces are 1/4" thick and equally flat.
• Combine ½ tsp salt, black pepper, dried Italian herb seasoning, and all-purpose flour in a shallow bowl, reserving 1 Tbsp of flour. Lightly coat the chicken breasts in the seasoning mixture and shake off excess flour. Transfer to a clean plate.
• Heat vegetable oil in a large skillet over medium-high heat. Once hot, add the chicken breasts and cook on each side for 3-4 minutes. Try to not crowd your pan! You can do this in 2 batches if you need to. Once the chicken is cooked, transfer to a clean plate and cover with foil to keep warm.
• Turn the heat down to medium. Add 1 tsp sea salt, sliced mushrooms, and onions. Spread them out on the pan, flipping as needed so each mushroom piece browns, about 3 minutes. Scrape the bottom of your pan with a wooden spoon as you go; the browned bits on the bottom become a tasty part of your sauce!
• Add the Marsala wine and broth to the pan, scraping the browned bits off the bottom again. Simmer until the liquid reduces by 1/3, about 4 minutes on medium-high heat.
• Now, make a slurry with your reserved 1 Tbsp of flour; whisk the flour with a small amount of water or liquid from your cooking pan until there are no lumps. Then, whisk in the flour “slurry”, minced parsley, and butter until it has completely melted. Finally, add the chicken cutlets back, flipping them halfway, cooking for another 4 minutes total. Let the sauce thicken while the chicken finishes cooking in the sauce.
• Garnish with additional minced parsley (optional) and adjust salt and pepper to your liking. Enjoy over any pasta you have on hand!

See how we calculate recipe costs here.

Video

Notes

*For a gluten-free chicken Marsala, use a 1:1 gluten-free flour as an equal swap for coating the chicken and thickening the sauce. I like King Arthur Gluten-Free Measure for Measure Flour because it browns well and behaves the most like all-purpose flour (in my experience!). You can also thicken the sauce with ½ Tbsp certified gluten-free cornstarch if preferred.

**Any mushroom will work here, but I highly suggest using baby bella mushrooms because they have a rich flavor and add earthiness to the dish! 

***I use Marsala cooking wine to keep this Chicken marsala budget-friendly. For a more authentic flavor, use straight dry Marsala wine (the kind you’d drink), not sweet. See my “Best Wine for Chicken Marsala” note below for more details.

****Chicken broth forms the savory base of the sauce. I use Better than Bouillon because it’s super budget-friendly and easy to keep in the fridge. Vegetable bouillon or broth is also fine. 

Nutrition

Serving: 1serving | Calories: 407kcal | Carbohydrates: 21g | Protein: 29g | Fat: 19g | Sodium: 1280mg | Fiber: 2g

how to make Chicken Marsala step-by-step photos

Prep the chicken: Cut 2 boneless, skinless chicken breasts in half lengthwise to make 4 thinner cutlets. Place one piece at a time inside an unsealed heavy-duty freezer bag and pound with a meat mallet, rolling pin, or another sturdy kitchen tool until each piece is about ¼-inch thick. Start at the thicker center and work outward until all breast pieces are ¼-inch thick and equally.

Season and dredge the chicken: In a shallow bowl, combine ½ tsp salt, 1 tsp black pepper, 1 Tbsp dried Italian herb seasoning, and ½ cup all-purpose flour, reserving 1 Tbsp of the flour for later. Coat each chicken cutlet in the seasoned flour, shaking off the excess, then transfer the chicken to a clean plate.

Sear the chicken: Heat the vegetable oil in a large skillet over medium-high heat. Once the oil is hot, add the chicken cutlets and cook for 3-4 minutes per side, until golden brown. Don’t overcrowd the skillet; cook in 2 batches if needed, adding a little more oil between batches as necessary. Overcrowding can cause the chicken to steam instead of sear, so give each piece enough room to brown.

Transfer the cooked chicken to a clean plate and loosely cover with foil to keep warm.

Make the sauce: Reduce the heat to medium, then add 8 oz. sliced baby bella mushrooms, ½ thinly sliced white onion, and the remaining 1 tsp salt to the skillet. Spread everything out so the mushrooms can brown, stirring and flipping as needed, for about 3 minutes. Scrape the bottom of your pan with a wooden spoon as you go; the browned bits on the bottom become a tasty part of your sauce!

Add ½ cup Marsala cooking wine and 1 cup chicken broth to the skillet, scraping the bottom of the pan again to release any remaining browned bits. Let the mixture simmer over medium-high heat until the liquid reduces by one-third, about 4 minutes.

Whisk the reserved 1 Tbsp flour with a small splash of hot water or liquid from the skillet until smooth and lump-free. Stir this slurry into the sauce, then add 2 Tbsp minced fresh Italian parsley and 2 Tbsp salted butter, whisking until the butter is fully melted. Return the chicken cutlets to the skillet and cook for about 4 minutes total, flipping halfway through, until the sauce thickens and the chicken finishes cooking in the pan sauce.

Serve: Garnish with additional minced parsley (optional, if you’ve got it) and adjust salt and pepper to your liking. Pour over your favorite pasta and enjoy!

Best Wine for Chicken Marsala

Traditional Chicken Marsala is made with real Marsala wine, and dry Marsala (not sweet) is the best choice if you want the most authentic flavor. It has those sweet, rich, lightly smoky notes that make the sauce taste deep and savory without turning sugary.

For this budget-conscious recipe, I use Marsala cooking wine because it’s more affordable, shelf-stable, and easy to keep on hand without worrying about wasting the rest of the bottle. Just keep in mind that designated “cooking wines” are not meant for drinking. They contain salt and preservatives to extend their shelf life, so taste the sauce at the end before adding extra salt.

Storage & Reheating

Let any leftovers cool to room temperature, then transfer the chicken and sauce to an airtight container. Even though you make the sauce with Marsala cooking wine, you need to refrigerate leftovers just like any other cooked chicken recipe. Store it in the refrigerator for up to 3-4 days. The sauce will thicken as it chills, and the wine flavor may taste a little more concentrated after sitting.

When reheating, add a splash of chicken broth or water if needed to loosen the sauce, then warm it gently in the microwave or in a skillet over medium-low heat until the chicken is heated through. You can also freeze chicken marsala for up to 3 months, though the mushrooms may soften a little after thawing. Thaw overnight in the refrigerator before reheating.

Try These Easy Italian Dinner Recipes Next!

• This Italian Wedding Soup feels extra satisfying without being complicated, and it’s ready in about an hour!
• Pasta Puttanesca is a quick, budget-friendly Italian pasta with tomatoes, olives, capers, garlic, and anchovies (my family loves this one!)
• Our rich Bolognese Sauce is a rich, slow-simmered meat sauce that clings beautifully to hearty pasta.

More Chicken Dinner Recipes

Creamy Garlic Chicken

$9.21 recipe / $2.30 serving

Chicken Cacciatore

$15.17 recipe / $2.53 serving

Chicken Pasta Primavera

$13.66 recipe / $3.42 serving

Homemade Chicken Piccata

$8.62 recipe / $2.15 serving

The post Chicken Marsala appeared first on Budget Bytes.

Creamy Tuscan Salmon Recipe

I kept things simple here so this creamy Tuscan salmon feels reliable from start to finish. There’s not a ton of vegetable prep, and everything happens in one skillet, which makes this recipe easy to pull off even when you’re pressed for time. The price of salmon can vary a lot, so I like to save this recipe for whenever I see a good deal on fresh salmon (or I’ll check the freezer aisle for a bag of fillets, which is usually cheaper!). Once the salmon is seared, the creamy sauce comes together with vegetable broth, heavy cream, Parmesan, spinach, tomatoes, and herbs, creating a super flavorful Tuscan-style sauce that feels cozy and satisfying. If you get tired of the same old lemon variations on seafood, this sauce is a fun breakaway from that flavor profile.

Love these creamy Tuscan flavors, but don’t eat fish? Try my Tuscan orzo recipe! It has the same creamy Italian-inspired sauce in a cozy one-pot vegetarian recipe.

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Tuscan Salmon

This creamy Tuscan Salmon is an easy 30-minute skillet dinner with flaky salmon in a Parmesan cream sauce with tomatoes, spinach, garlic, and herbs.

Course Main Course

Cuisine Italian

Total Cost $15.24 recipe / $3.04 serving

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 5 servings (~¼ lb. salmon each)

Calories 413kcal

Author Jess Rice

Equipment

• Large 12" skillet

Ingredients

Tuscan Salmon

• 1.20 lb. salmon $10.39*
• 1 Tbsp olive oil divided, $0.19
• ¼ tsp salt $0.01
• ⅛ tsp black pepper freshly cracked, $0.01
• 2 Tbsp salted butter $0.20
• 1 onion diced, (6 oz.) $0.70
• 1½ tsp Italian herb blend $0.27
• 1 tsp dried basil $0.22
• 2 garlic cloves minced, (2 tsp) $0.09
• 3 Roma tomatoes diced, $0.69

Creamy Sauce

• 1 cup vegetable broth $0.13**
• ¼ cup frozen spinach squeezed and rinsed, $0.08
• ¾ cup heavy cream room temperature, $0.93
• ¼ tsp salt $0.01
• ⅛ tsp black pepper freshly cracked, $0.01
• 2 oz. Parmesan cheese grated, (about ¼ cup) $1.26
• ½ Tbsp fresh parsley minced, $0.05

Instructions

• Gather your ingredients.
• First, portion salmon into roughly ¼ lb pieces, or whatever serving size you need for your family or meal prep for the week. Remove the skin if you buy skin-on salmon. Rub salmon with ½ Tbsp olive oil and sprinkle ¼ tsp salt and ⅛ tsp black pepper. Let it sit on the counter at room temperature while you prep the tomatoes.
• Seed and dice tomatoes. You could leave the seeds if you want to!***
• Dice the onion.
• Add remaining olive oil, butter, onion, Italian herbs, and dried basil to your skillet and sauté until onions are soft over medium-high heat, about 5 min.
• Reduce heat to medium. Add minced garlic and tomatoes and stir, sauté for 2 minutes until fragrant.
• Move veggies to the side and sear the salmon fillets in the middle of the pan.
• Flip salmon after 2-3 minutes and cook for another 2-3 minutes. Remove the salmon from the pan and set off to the side on a plate, covered.****
• Deglaze the pan with vegetable broth.
• Add frozen spinach (squeezed and rinsed).
• Stir in room temperature heavy cream and simmer for another 8-10 minutes.
• Then add ¼ tsp salt, ⅛ tsp black pepper, grated Parmesan cheese, and minced parsley. Combine to melt the cheese into the sauce.
• Add the salmon back to the skillet until warmed through. Enjoy!

See how we calculate recipe costs here.

Notes

*I opted for skinless salmon for this recipe, because the skin won’t crisp up in this recipe. If you buy skin on, I recommend removing the skin carefully with a sharp knife. Also, when you cut your salmon, try to aim for ¼ lb per person. Slightly less is fine if you’re serving this over pasta, rice, or mashed potatoes. 

**I use Better Than Bouillon brand to keep my broth costs low. The package directions require 1 tsp bouillon to 1 cup of water.

***The tomato seeds can be bitter and add texture to the sauce. I like to remove them for this recipe. You can keep them in if preferred!

****The USDA recommends cooking salmon to an internal temperature of 145℉.

Nutrition

Serving: 1serving | Calories: 413kcal | Carbohydrates: 8g | Protein: 27g | Fat: 30g | Sodium: 722mg | Fiber: 1g

how to make Tuscan Salmon Skillet step-by-step photos

Gather all of your ingredients.

Season the salmon: Cut 1.20 lbs. of salmon into roughly ¼-lb. portions, or whatever serving size you like. Rub the salmon with ½ Tbsp olive oil, then season with ¼ tsp salt and ⅛ tsp freshly cracked black pepper. Let it sit at room temperature while you prep the vegetables.

I use skinless salmon for this recipe since the skin doesn’t get crispy with this cooking method. If your salmon has the skin on, I recommend carefully removing it with a sharp knife before cooking. This photo here is what salmon looks like with the skin removed!

Prep the tomatoes: Seed and dice 3 Roma tomatoes. I like to remove the seeds because they can add a bitter taste that I don’t want in the final creamy sauce. You can leave the seeds if you prefer.

Dice the onion: Now dice 1 onion and set it aside. I try to keep the pieces fairly even so they soften at the same rate.

Sauté the onion and herbs: Add the remaining ½ Tbsp olive oil, 2 Tbsp salted butter, the diced onion, 1½ tsp Italian herb blend, and 1 tsp dried basil to a large skillet. Sauté over medium-high heat for about 5 minutes, or until the onion looks soft and glossy and the herbs smell fragrant.

Add the garlic and tomatoes: Reduce the heat to medium, then stir in 2 minced garlic cloves and the diced Roma tomatoes. Cook for about 2 minutes, just until the garlic smells fragrant and the tomatoes start to soften.

Sear the salmon: Push the vegetables to the sides of the skillet and place the seasoned salmon portions in the center of the pan. Let them sear undisturbed for 2-3 minutes, until the bottoms are lightly browned and the salmon releases easily from the skillet.

Flip the salmon: Carefully flip the salmon and cook for another 2-3 minutes.

Your salmon is done when the internal temperature reaches 145°F, and the flesh looks opaque and flakes easily with a fork. Transfer the salmon to a plate and loosely cover it to keep warm.

Deglaze the skillet: Pour 1 cup vegetable broth into the skillet, scraping up any browned bits from the bottom of the pan for extra flavor.

Add the spinach: Stir in ¼ cup frozen spinach (squeezed and rinsed) until it’s evenly mixed into the broth and vegetables. Squeezing thawed spinach avoids adding too much moisture to the sauce.

Make the creamy sauce: Stir in ¾ cup room-temperature heavy cream and let the sauce simmer gently for 8-10 minutes to heat through. Keep the heat at a gentle simmer so the cream doesn’t separate.

Add ¼ tsp salt, ⅛ tsp freshly cracked black pepper, 2 oz. grated Parmesan cheese, and ½ Tbsp minced fresh parsley. Stir until the Parmesan melts into the sauce and the sauce looks creamy and lightly glossy.

Finish the Tuscan salmon: Nestle the salmon back into the creamy tomato sauce and warm it through for a few minutes, spooning some of the sauce over the top.

Serve and enjoy!

Serving Suggestions

My family loves this Tuscan salmon over mashed potatoes, pasta, or rice! For pasta, try it with fettuccine, linguine, penne, or angel hair if you want something lighter. Garlic bread is also great on the side for scooping up any extra sauce, and a Greek salad keeps the meal bright and balanced. Leftovers are delicious, too! Flake the salmon over a leafy green salad the next day, or mix it with breadcrumbs and an egg to turn it into quick salmon patties!

Storage & Reheating

Let your Tuscan salmon cool to room temperature (for no more than 2 hours), then transfer it to an airtight container and store it in the refrigerator for up to 3 days. Reheat gently in the microwave until warmed through. I like to use shorter intervals so the salmon doesn’t overcook and the cream sauce stays smooth. I wouldn’t freeze this one, as the creamy sauce can separate and the salmon can become dry once thawed and reheated.

Love Tuscan Flavors? Try These Recipes Next:

• My Tuscan White Bean Stuffed Tomatoes are a hearty way to stretch a few big slicing tomatoes into a filling, budget-friendly meal.
• Tuscan Orzo is a 30-minute, one-pot dinner with creamy orzo, tomatoes, spinach, and Parmesan.
• I make Tuscan White Bean Pasta when I want something fresh and fast but still hearty enough to count as dinner!

More Easy Salmon Recipes

Baked Ginger Salmon

$7.65 recipe / $2.55 serving

Grilled Salmon

$9.40 recipe / $3.13 serving

One Pan Salmon Dinner

$9.82 recipe / $2.45 serving

Teriyaki Salmon

$12.93 recipe / $3.23 serving

The post Tuscan Salmon Skillet appeared first on Budget Bytes.

Quick Breads

Some homemade bread recipes can take hours, and sometimes that slow, cozy process is part of the fun. But these quick breads are the ones I make when I want fresh bread without babysitting dough or waiting through multiple rises! These quick breads are a mix of savory and sweet, and all of them keep homemade baking feeling easy.

1. Soda Bread

Easy Soda Bread

This Easy Soda Bread recipe is budget-friendly, and endlessly adaptable. It's also a stone-cold stunner. It got props from Gordon Ramsay!

4.24 from 52 votes

$0.66 recipe / $0.08 serving Get the Recipe

Our easy soda bread is a great beginner loaf because it uses just FOUR ingredients and skips the yeast completely. If you don’t usually keep buttermilk around, you can make a quick substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk, which makes this recipe even more pantry-friendly!

2. Banana Bread

Homemade Banana Bread

This homemade Banana Bread recipe is super rich, moist, and melt-in-your-mouth delicious. It's the perfect Saturday morning treat!

4.64 from 19 votes

$6.26 recipe / $0.52 slice Get the Recipe

Homemade banana bread makes a few overripe bananas feel like a gift instead of something you forgot on the counter! Our recipe uses butter for flavor, oil for moisture, and a mix of brown and white sugar for a soft, rich loaf that doesn’t bake up heavy. I highly recommend using very ripe bananas for the best sweetness and banana flavor. 😋

3. Zucchini Bread

Zucchini Bread

This Zucchini Bread recipe is super moist, flavorful, and the best way to use up extra zucchini during the summer or all year round!

5 from 3 votes

$4.96 recipe / $0.41 slice Get the Recipe

If I’ve got extra summer zucchini and want something sweet and delicious, I’ll make this easy zucchini bread. The zucchini adds moisture without making the bread taste like vegetables, and the applesauce and oil help keep the texture soft without feeling greasy. It’s freezer-friendly too!

4. Beer Bread

Beer Bread

Transform a can of beer into a tasty loaf of Beer Bread! This easy, no-knead bread recipe is packed with flavor and only takes an hour.

5 from 6 votes

$2.35 RECIPE / $0.29 SERVING Get the Recipe

This beer bread recipe is a fun kitchen shortcut because one can of beer adds a lightly yeasty flavor without any yeast, kneading, or rising time! This savory loaf gets extra richness from cheddar cheese and melted butter, and the whole thing bakes up in about an hour. I’d choose a beer you actually like, since the flavor will come through in the bread.

5. Homemade Cornbread

Easy Homemade Cornbread Recipe

Toss that boxed mix and make this fast and Easy Homemade Cornbread, which makes a great side dish for breakfast, lunch, or dinner! 

4.47 from 175 votes

$1.51 recipe / $0.19 serving Get the Recipe

I love making this homemade cornbread anytime chili, soup, or a simple weeknight dinner needs a cozy, budget-friendly side. It’s ready in about 30 minutes with simple ingredients like cornmeal, flour, sugar, and an egg!

Flatbreads

Flatbreads are the kind of homemade bread that can go in so many directions. Use them as easy sides for saucy meals, swap them in for sandwich bread or wraps, or pile them with toppings for a quick pizza-style dinner!

6. Naan Bread

Homemade Naan Recipe

This soft, pillowy, homemade naan recipe is super easy and great for sandwiches, pizza, dipping into soups and sauces, and more.

4.66 from 362 votes

$2.62 recipe / $0.32 serving Get the Recipe

This homemade naan recipe is SO easy to make at home and doesn’t need any special equipment. The dough is soft, lightly tangy, and rich enough to stay flexible, making it perfect for tearing, dipping, folding around fillings, or serving alongside a curry! Whenever I make this recipe, I always make sure to keep the skillet nice and hot to create those golden spots and bubbles!

7. Pita Bread

Homemade Pita Bread

Make your own homemade pita bread with this fun, simple recipe. This bread can be used for sandwiches, wraps, salads, or even baked into chips!

4.54 from 15 votes

$0.78 recipe / $0.10 serving Get the Recipe

I always used to buy pita bread at the store until I learned how easy it is to make at home. Homemade pita bread is pure pantry staple magic: flour, yeast, sugar, olive oil, salt, and water turn into soft rounds you can stuff, wrap, or bake into chips.

8. Spicy Italian Flatbread

Spicy Italian Flatbread

Salty Genoa salami, creamy smoked provolone, artichoke hearts, red onion, and a healthy dose of red pepper make this easy flatbread full of flavor.

4.59 from 12 votes

$3.82 recipe / $0.96 serving Get the Recipe

Budget-friendly pizza night? Say less. This spicy Italian flatbread is made with a homemade no-knead crust, then gets topped with artichokes, red onion, salami, smoked provolone, Italian seasoning, and crushed red pepper. But even if you don’t use the exact toppings from the recipe, I love that you can still use the crust as an easy base for whatever odds and ends you already have in the fridge.

No-Knead Breads

These no-knead breads use time instead of muscle, with a long fermentation that helps develop flavor, structure, and a chewy texture. I love that you don’t need a bread machine to make them, and there’s no long kneading session or complicated shaping. They do need planning because the dough needs time to rest, but the actual hands-on work is very small.

9. Easy No-Knead Bread

No-Knead Bread

This easy no-knead bread recipe only requires four simple ingredients, is perfect for beginners, and creates a bakery-worthy loaf of bread!

4.87 from 58 votes

$0.33 per loaf Get the Recipe

No-knead bread is genuinely one of the easiest homemade bread recipes to try if you’re new to baking. It uses just 4 ingredients, and the long rest does the hard work of developing the dough. We use instant yeast or bread machine yeast for this method! Expect a sticky, bubbly dough before it turns into a crusty bakery-style loaf…I know it’ll turn out amazing!

10. No-Knead Focaccia

No Knead Focaccia Bread

This hearty no knead focaccia bread recipe is incredibly simple to make and is perfect for sandwiches, soup, pizza, or just snacking!

4.92 from 37 votes

$1.31 recipe / $0.11 serving Get the Recipe

When I want homemade bread that feels a little fancy but asks almost nothing from me, this no-knead focaccia bread is it. It’s made with simple ingredients like all-purpose flour, yeast, olive oil, and Italian seasoning, and I like that it uses regular all-purpose flour instead of a specialty high-gluten flour, which keeps it more practical and budget-friendly for everyday baking.

11. No-Knead Ciabatta

No-Knead Ciabatta

This no-knead ciabatta is the easiest bread you’ll ever make and it’s great for sandwiches, dipping, and more. 

4.15 from 14 votes

$0.42 recipe / $0.11 serving Get the Recipe

Our no-knead ciabatta is a lighter, flatter loaf that’s perfect for sandwiches or dipping. The dough is very wet and sticky after the long ferment, so I always flour my hands and work surface before shaping it! If the timing gets tricky, you can slow the fermentation in the fridge, which makes this bread recipe easier to fit into real life.

Soft & Fluffy Rolls

The only “hard” part about these rolls is waiting for the dough to rise! They still use simple ingredients and doable steps, but the rise time gives them a soft, fluffy texture that makes them feel extra cozy on the table.

12. Dinner Rolls

Dinner Rolls

This homemade dinner rolls recipe makes incredibly soft and fluffy rolls that are perfect for Thanksgiving or any family dinner.

4.88 from 8 votes

$1.64 recipe / $0.13 each Get the Recipe

When I’m tempted to grab a bag of rolls from the store, these dinner rolls remind me why homemade is worth it. They’re soft, buttery, and made with simple staples like milk, butter, egg, flour, and yeast, and they taste fresher and cozier than anything from a package.

13. Sweet Molasses Dinner Rolls

Sweet Molasses Dinner Rolls

The earthy flavor and subtle sweetness of molasses makes these Sweet Molasses Dinner Rolls the perfect addition to your fall holiday table. 

4.85 from 13 votes

$1.87 recipe / $0.16 each Get the Recipe

For holiday dinners, I love the subtle sweetness these sweet molasses dinner rolls bring to the table. They’re not dessert-sweet, but the molasses adds warmth and depth, while the cocoa powder gives the rolls a deeper color and a little extra richness. You’re going to LOVE this easy bread roll recipe!

14. Buttermilk Pull-Apart Rolls

Buttermilk Pull-Apart Rolls

These incredible light and delicate Buttermilk Pull-Apart Rolls couldn’t be easier thanks to a simple no-knead dough.

4.69 from 16 votes

$0.98 recipe / $0.10 per roll Get the Recipe

These buttermilk pull-apart rolls are my pick when I want homemade rolls that don’t ask for much hands-on work. The dough is no-knead, rises for a couple of hours, then gets a quick second rise in the pan before baking up soft, buttery, and easy to tear apart at the table.

15. Hawaiian Rolls

Hawaiian Rolls

These Hawaiian Rolls feature buttery golden tops and a tender crumb that melts in your mouth. Serve them on their own or use them as the base for sliders, sandwiches, or sometimes just slather them in butter.

4.50 from 2 votes

$3.25 recipe / $0.27 serving Get the Recipe

Skip the bagged version and make these Hawaiian rolls when soft, sweet, fresh-baked rolls are the goal! The double rise creates the best texture, and they bake in just 20 minutes. They’re perfect for sliders, holiday leftovers, or just serving warm with butter. Plus, any extras freeze beautifully for another meal!

16. Parker House Rolls

Parker House Rolls

These Parker House rolls are soft and fluffy with a rich, buttery flavor, perfect with just a dab of butter or for soaking up soups, stews, or gravy.

5 from 1 vote

$3.20 recipe / $0.20 per serving Get the Recipe

There’s something so charming about Parker House rolls, especially when they come to the table warm and soaked in butter. This homemade version takes a little patience because the dough gets rolled, brushed with butter, folded, and cut, but every step is easy to follow and ACTUALLY doable (which is so important when making bread from scratch!)

More Recipe Roundups

30 Easy Sandwich Recipes

13 Easy Ground Chicken Recipes

12 Leftover Rice Recipes

Easy Black Bean Recipes

The post 16 Easy Bread Recipes appeared first on Budget Bytes.

Creamy Chicken Taco Soup Recipe

I like to poll the audience on our Instagram from time to time to see if you have any requests, and the last time I did it, I saw a lot of people wanting more soups, easy chicken recipes, and meals that freeze well. And boy, do I have a delicious feast for you! This chicken taco soup is my answer to all of that in one easy recipe!

This recipe is a little different from our classic taco soup, which has a ground beef base and a brothy tomato finish. This version instead takes inspo from chicken tacos and has juicy shredded chicken, two kinds of canned beans, sweet corn, and tomatoes with chilies. Then I stir in cream cheese until the broth turns creamy and tangy without feeling heavy. I also cook the chicken right in the broth so it soaks up all that Tex-Mex flavor, then shred it and add it back at the end so every bite stays tender. This taco chicken soup is great for meal prepping, too! My family will happily enjoy the leftovers of this soup all week long!

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Chicken Taco Soup

This easy Chicken Taco Soup recipe is hearty, creamy, and packed with tender chicken, beans, corn, and toppings for an easy family dinner!

Course Soup

Cuisine American, Mexican

Total Cost $14.23 recipe / $1.42 serving

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Servings 10 servings (2 cups each)

Calories 262kcal

Author Jess Rice

Equipment

• Large Pot

Ingredients

• 2 chicken breasts about 2 lbs., $4.76*
• 1 packet taco seasoning 1 oz. packet, $0.47**
• 1 Tbsp olive oil $0.19
• 1 yellow onion diced, $0.88
• 1 green bell pepper diced, $0.82
• 6 cups chicken broth $0.76***
• 28 oz. can diced tomatoes with chilies with juices, $2.72****
• 15.5 oz. can pinto beans drained & rinsed, $0.78
• 15.25 oz. can black beans drained & rinsed, $0.78
• 15 oz. can corn drained & rinsed, $0.98
• 4 oz. cream cheese $0.78
• 1 lime $0.50
• 1 Tbsp fresh cilantro minced, $0.16

Instructions

• Gather your ingredients.
• Seed and dice the bell pepper, dice the onion, and roughly chop the cilantro. Cut the lime in half; juice one half and reserve the other half to slice for serving.
• Coat the chicken breasts evenly on all sides with taco seasoning and set aside.
• Heat the olive oil in a large pot over medium-high heat. Add the onion and bell pepper and cook for about 5 minutes, until softened but still with a little bite. They will continue cooking in the soup.
• Push the softened onions and peppers to the side so the bottom of your pot is visible. Sear breasts on both sides for 5 minutes per side, until lightly browned.
• Pour in the chicken broth and canned diced tomatoes with chiles (with juices). Stir well, scraping up any browned bits from the bottom of the pot. Increase the heat to bring the soup to a boil, then reduce to medium and simmer for 30 minutes.
• Add drained and rinsed black beans, pinto beans, and canned corn.
• Continue simmering until the chicken reaches an internal temperature of at least 165°F.
• Remove the chicken from the pot and shred it using two forks. Set aside.
• Add the cream cheese to the soup and whisk until melted and fully incorporated. It may look a little chunky at first, but this is normal and does not mean it has curdled! Keep whisking, and it will smooth out as it melts. For easier mixing, you can whisk the cream cheese with a ladle of hot broth in a separate bowl, then stir it back into the pot.
• Once the cream cheese has dissolved into the broth and the texture of the soup is nice and creamy, add the lime juice, fresh cilantro, and the shredded chicken back. Taste and adjust seasoning as needed. Enjoy!

See how we calculate recipe costs here.

Notes

*I found these gigantic chicken breasts at Walmart for $2.67 per lb. Mine were just shy of 2 lbs. You can also use chicken thighs (boneless or bone-in, remove bone when shredding).

**Taco packet seasoning is an easy way to pack this soup with a ton of flavor. You can also make a homemade taco seasoning if you’ve got a well stocked spice drawer (chili powder, smoked paprika, cumin, cayenne, oregano, salt, and black pepper). Use about 2 Tbsp homemade seasoning to replace the 1 oz. packet.

***We use Better Than Bouillon for its quality and to keep our broth costs low.

****I used Rotel, but any diced tomatoes with chilis will do. I went for mild so I could adjust the spice level on my own, as-needed! I didn’t add any extra spice, but you may want to add more to taste at the end by stirring in some red pepper flakes or cayenne.

Try it in the slow cooker. This recipe uses similar ingredients to our slow cooker chicken tortilla soup, so I’m sure it would work well in the crockpot too! Add everything, minus the cream cheese, cilantro, and lime, to your slow cooker. Cook on high for ~4 hours or low for ~8 hours, or until the chicken is cooked through (165°F internally). Remove and shred the chicken, whisk in the cream cheese until smooth, then stir the chicken back in with the cilantro and lime.

Meal-prep note: This soup stores well in an airtight container in the fridge for 3-4 days. Reheat gently in the microwave or on the stovetop, stirring well. I recommend freezing the soup before adding the cream cheese for the creamiest texture. Stir in the cream cheese after reheating (1 scant Tbsp cream cheese per bowl if reheating individual portions).

Nutrition

Serving: 1serving (2 cups) | Calories: 262kcal | Carbohydrates: 35g | Protein: 19g | Fat: 7g | Sodium: 1021mg | Fiber: 9g

how to make Chicken Taco Soup step-by-step photos

Gather all of your ingredients.

Prep the fresh ingredients: Remove the seeds and dice 1 green bell pepper and dice 1 yellow onion. Roughly chop 1 Tbsp cilantro and set it aside. Cut 1 lime in half, juice one half, and slice the other half into wedges for serving.

Season the chicken: Sprinkle 1 packet of taco seasoning (1 oz.) evenly over 2 chicken breasts, coating all sides. Set the chicken aside while you start the soup base.

Sauté the onion and bell pepper: Heat 1 Tbsp olive oil in a large pot over medium-high heat. Once hot, add the diced onion and bell pepper and cook for about 5 minutes, stirring occasionally, until they start to soften. They should still have a little bite since they’ll keep cooking in the soup.

Sear the chicken: Push the onions and peppers to the side of the pot so you have a clear spot on the bottom. Add the seasoned chicken breasts and sear for about 5 minutes per side, or until the outside is lightly browned. This adds extra flavor to the broth.

Assemble the soup: Pour in 6 cups chicken broth and one 28 oz. can diced tomatoes with chilies (with the juices from the can). Stir well, scraping up any browned bits from the bottom of the pot so all that flavor gets worked into the soup.

Increase the heat and bring the soup to a boil, then reduce the heat to medium and let it simmer for about 30 minutes. The broth should be gently bubbling, not rapidly boiling.

Add the beans and corn: Stir in one 15.5 oz. can pinto beans (drained and rinsed), one 15.25 oz. can black beans (drained and rinsed), and one 15 oz. can corn (drained and rinsed).

Finish the chicken: Continue simmering until the chicken is cooked through and reaches an internal temperature of 165°F.

Shred the chicken: Remove the chicken breasts from the pot and place them on a cutting board or plate. Shred the chicken with two forks, then set it aside.

Add the cream cheese: Add 4 oz. cream cheese to the soup and whisk until it melts into the broth. It may look a little lumpy at first. Just keep whisking, and it will smooth out as the cream cheese warms. You can also whisk the cream cheese with a ladle of the hot soup in a small bowl first, then stir that mixture back into the pot.

Add the chicken back in: Once the broth looks creamy and smooth, stir the shredded chicken back into the soup.

Finish: Add the lime juice and 1 Tbsp minced cilantro. Taste and adjust the seasoning as needed. Serve your chicken taco soup hot with the reserved lime wedges and any toppings you like. Enjoy!

Serving Suggestions

This chicken taco soup recipe already makes a lot, but adding cooked white rice (about ½ cup) to each bowl makes it even more filling for pennies! The rice softens into the broth and gives each spoonful a little extra body. Cilantro lime rice is another good choice if you like your rice on the side instead. For texture, I’ll add air fryer tortilla chips for dipping, crumbling, or chasing the last bits in the bowl, and this avocado tomato salad gives the meal a fresh and cool finish.

Storage & Reheating

Let your chicken taco soup cool, then store leftovers in an airtight container in the fridge for 3-4 days. Reheat gently in the microwave or on the stovetop. Make sure to stir it well to help the cream cheese melt back into the broth if it separates a little.

You can also freeze this soup for up to 3 months, but for the creamiest texture, I recommend freezing it before adding the cream cheese. Cream cheese can sometimes look grainy after freezing and thawing, even though the flavor is still fine. Freeze the cooled soup in individual portions to make reheating easier. If adding the cream cheese fresh per serving, stir in about 1 scant tablespoon cream cheese per serving (2 cups each) until smooth.

Try These Chicken Soup Recipes Next!

• When my family wants something cozy with a little kick, Chicken Enchilada Soup is an easy way to get all those saucy enchilada flavors in one bowl!
• Creamy Chicken and Rice Soup is a from-scratch comfort food favorite with tender chicken, hearty wild rice, fresh vegetables, and a light creamy broth.
• A bowl of this Coconut Turmeric Chicken Soup feels warm and soothing, with a creamy broth that’s perfect for chilly days or anytime you need something cozy.

More Taco-Inspired Recipes

Slow Cooker Chicken Taco Bowls

$11.17 recipe / $1.86 serving

Easy Taco Soup

$11.43 recipe / $1.90 serving

Easy Homemade Taco Dip

$3.98 recipe / $0.40 serving

Taco Pasta

$8.64 recipe / $1.44 serving

The post Chicken Taco Soup appeared first on Budget Bytes.

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 117 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!

4.72 from 87 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.

4.19 from 11 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 5 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

16 Easy Bread Recipes

19 Mexican-Inspired Recipes

19 Easy Ground Pork Recipes

Quick And Easy Weeknight Dinner Ideas

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

*Corn tortillas are delicious and get perfectly crisp in the oven, but can be delicate. Small flour tortillas are a great option if you want to minimize breaking; they’ll be a little chewier, but they still crisp up well in the hot oven. Be sure to warm both corn and flour tortillas first, so they’re more pliable before filling.

**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. Small flour tortillas work well in this recipe, too, and are less likely to crack.

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.