This Beef Burrito Skillet has all the ingredients of a burrito in a delicious stove top skillet dinner. Satisfy your Mexican cravings with this easy dinner.

We love this Beef Burrito Skillet and it’s a quick and easy dinner for busy weeknights.

Easy Beef Burrito Skillet

Easy Beef Burrito Skillet is one of those recipes that you can easily adjust to your own taste. You can add in chopped green, yellow or red bell peppers, diced jalapenos, cilantro, or diced onions.

Top with your favorite toppings such as sliced Avocado, sour cream, diced tomatoes, black olives, pico de gallo or guacamole.

Substitutions For Burrito Skillet

• Use Corn tortillas instead of flour tortillas.
• Substitute Pinto Beans or Kidney beans in place of black beans.
• Try ground Turkey instead of ground beef.
• Leave out the tortilla strips and add 1 1/2 cups cooked rice.

If your family is craving Mexican food for dinner this is a great recipe to make for them. It has all the great Mexican flavors in one dish.

Beef Burrito Skillet Ingredients

1 lb ground beef
1 (1 oz) package taco seasoning mix
1 cup chunky salsa
1 cup water
1 (15 oz) can corn, drained
1 (15 oz) can black beans, rinsed and drained
4 (6 inch) flour tortillas, sliced into 1-inch strips
1 cup shredded Mexican blend cheese
1/2 cup sour cream
1/4 cup sliced green onions

How To Make Beef Burrito Skillet

In a large skillet, brown the ground beef over medium heat 8 to 10 minuted until no longer pink and cooked through.

Drain any excess grease then stir in the taco seasoning, water, salsa, corn and black beans.

Cover and continue to cook over medium heat for 3 to 5 minutes until the sauce thickens.

Add in the tortilla strips and stir. Then top with shredded cheese. Once the cheese melts, remove the skillet from heat. Top with sliced green onions.

Serve immediately with your favorite toppings.

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Easy Beef Burrito Skillet

This Beef Burrito Skillet has all the ingredients of a burrito in a delicious stove top skillet dinner. Satisfy your Mexican cravings with this easy dinner.

Course Main Course

Cuisine Mexican

Keyword Beef Burrito Skillet

Prep Time 10 minutes

Cook Time 15 minutes

Servings 4

Author Recipes Simple

Ingredients

• 1 lb ground beef
• 1 ounce package taco seasoning
• 1 cup chunky salsa
• 1 cup water
• 15 ounce can corn, drained
• 15 ounce can black beans, rinsed and drained
• 4 (6 inch) flour tortillas, sliced into 1-inch strips
• 1 cup shredded Mexican blend cheese
• 1/4 cup sliced green onions

Instructions

1. In a large skillet, brown the ground beef over medium heat 8 to 10 minuted until no longer pink and cooked through.

2. Drain any excess grease then stir in the taco seasoning, water, salsa, corn and black beans.

3. Cover and continue to cook over medium heat for 3 to 5 minutes until the sauce thickens.

4. Add in the tortilla strips and stir. Then top with shredded cheese. Once the cheese melts, remove the skillet from heat. Top with sliced green onions.

5. Serve immediately with your favorite toppings.

This Garlic Roasted Chicken Thighs with Parmesan Gravy is a delicious and creamy recipe that is low-carb and Keto friendly. Simple ingredients combined to give so much flavor that everyone will love it!

Garlic Roasted Chicken Thighs with Parmesan Gravy – Keto And Low Carb

Garlic Roasted Chicken Thighs with Parmesan Gravy is so good and if you are on a low-carb or Keto diet this is the perfect recipe to try. It’s so delicious your whole family will love it!

This dish is easy to make and you can change it up to suit your taste. You could add in some chopped spinach or mushrooms. And it would be great with crunchy bacon crumbled on top.

I like to cook these in a cast iron skillet. I use this 3-piece Lodge Season Cast Iron Skillet set from Amazon and love it.

Garlic Roasted Chicken Thighs with Parmesan Gravy Ingredients

6 Bone in skin on chicken thighs
2 tbsp. Olive oil
Salt and pepper to taste
1 Small onion chopped
6 Cloves garlic
1 tsp. Thyme
1 cup Bone broth
⅔ cup Shredded or grated Parmesan cheese
3 tbsp. Heavy whipping cream

How To Make Garlic Roasted Chicken Thighs with Parmesan Gravy

Preheat your oven to 400 degrees.

Heat up 2 tablespoons of olive oil in a skillet over medium-high heat. Once the skillet is hot, add the chicken thighs skin side down, and top with salt and pepper to taste.

Sear the chicken thighs for 2-3 minutes on each side until they are browned, and remove them from the skillet.

In the same skillet, add the chopped onion and garlic cloves.

Saute for 2-3 minutes until the onions have begun to soften and brown. Add 1 teaspoon of thyme, and stir until fragrant.

Pour in 1 cup of bone broth. Whisk in 3 tablespoons of heavy whipping cream.

Toss in ⅔ cup Parmesan cheese. You can use shredded or grated. If using shredded, add just a little at a time, and whisk it quickly to combine it with the liquid. Using grated Parmesan will allow the cheese to mix more easily with the sauce.

Add the chicken thighs back to the skillet with the sauce. Place the skillet in the oven, and roast the chicken thighs for 15-20 minutes until they are cooked through.

Spoon the sauce over top of the chicken thighs, and serve topped with fresh Parmesan or herbs.

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Garlic Roasted Chicken Thighs with Parmesan Gravy (Keto, Low Carb)

This Garlic Roasted Chicken Thighs with Parmesan Gravy is a delicious and creamy recipe that is low-carb and Keto friendly. 

Course Main Course

Cuisine American

Keyword Keto Garlic Roasted Chicken Thighs

Prep Time 10 minutes

Cook Time 15 minutes

Servings 6

Author Recipes Simple

Ingredients

• 6 Bone in skin on chicken thighs
• 2 tbsp olive oil
• 1 Small onion chopped
• 6 cloves garlic
• 1 tsp Thyme
• 1 cup Bone broth
• 2/3 cup Shredded or grated parmesan cheese
• 3 tbsp Heavy whipping cream
• salt and pepper to taste

Instructions

1. Preheat your oven to 400 degrees.

2. Heat up 2 tablespoons of olive oil in a skillet over medium-high heat.

3. Once the skillet is hot, add the chicken thighs skin side down, and top with salt and pepper to taste. Sear the chicken thighs for 2-3 minutes on each side until they are browned, and remove them from the skillet.

4. In the same skillet, add the chopped onion and garlic cloves. Saute for 2-3 minutes until the onions have begun to soften and brown.

5. Add 1 teaspoon of thyme, and stir until fragrant.

6. Pour in 1 cup of bone broth.

7. Whisk in 3 tablespoons of heavy whipping cream.

8. Toss in ⅔ cup Parmesan cheese. You can use shredded or grated. If using shredded, add just a little at a time,  and whisk it quickly to combine it with the liquid. Using grated Parmesan will allow the cheese to mix more easily with the sauce.

9. Add the chicken thighs back to the skillet with the sauce. Place the skillet in the oven, and roast the chicken thighs for 15-20 minutes until they are cooked through.

10. Spoon the sauce over top of the chicken thighs, and serve topped with fresh Parmesan or herbs.

Recipe Video

These Sheet Pan Pepperoni Sliders make a quick and easy lunch or dinner. Filled with lots of cheese and pepperoni layered on top of rolls.

Sometimes you just need a something that you can make fast to get on the table for dinner that everyone will eat. And this one is perfect and the kids will be happy! It’s pizza on a roll. Easy and delicious!

Sheet Pan Pepperoni Sliders

If you have sport fans in your house these are perfect to make for game day. This is a easy recipe to make for a crowd that everyone will love!

Sheet Pan Pepperoni Sliders Ingredients

one 12-count package rolls, sliced in half (still connected as a whole unit )
1 cup Spicy marinara sauce
2 1/2 cups shredded Mozzarella cheese
1 cup shredded Colby jack cheese
1 5-ounce package mini pepperoni
1/2 cup black olives, drained
1/2 stick unsalted butter, melted
2 tsp dried oregano
1 tsp parsley
3/4 tsp garlic salt
2 tbsp Parmesan cheese

How To Make Sheet Pan Pepperoni Sliders

Preheat oven to 375F.
Line a 9×13-inch pan with parchment paper and set to the side.
Using a large serrated knife, slice the rolls in half so you have a ‘slab’ of tops and a ‘slab’ of bottoms. You want to keep them connected.

Place the bottom ‘slab’ of rolls on the baking pan. Spread the marinara evenly on the bottom part of the rolls.

Add 1/2 of your mozzarella cheese and Colby Jack all over, on top of the sauce.

Evenly layer the 1/2 of the pepperoni over the cheese. Repeat steps.

Next add your black olives. Add the top of rolls to your bottom rolls. Set to the side.

To a small microwave safe bowl, add the butter melt on high for 1 minute. Add the oregano, garlic salt, parsley, and whisk to combine.

Add the butter mixture on top of the rolls. Sprinkle Parmesan cheese on top of the rolls.

Bake covered for about 12 to 15 minutes or until cheese has melted. Slice into individual sliders and serve immediately.

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Sheet Pan Pepperoni Sliders

These Sheet Pan Pepperoni Sliders make a quick and easy lunch or dinner. Filled with lots of cheese and pepperoni layered on top of rolls.

Course Main Course

Cuisine American

Keyword pepperoni sliders

Prep Time 10 minutes

Cook Time 12 minutes

Servings 12

Author Recipes Simple

Ingredients

• 1 12-count package rolls, sliced in half (still connected as a whole unit )
• 1 cup marinara sauce
• 2 1/2 cups shredded Mozzarella cheese
• 1 cup shredded Colby jack cheese
• 5 ounce package mini pepperoni
• 1/2 cup black olives, drained
• 1/2 stick unsalted butter, melted
• 2 tsp dried oregano
• 1 tsp parsley
• 3/4 tsp garlic salt
• 2 tbsp Parmesan cheese

Instructions

1. Preheat oven to 375 degrees.

2. Line a 9×13-inch pan with parchment paper and set to the side.

3. Using a large serrated knife, slice the rolls in half so you have a ‘slab’ of tops and a ‘slab’ of bottoms. You want to keep them connected.

4. Place the bottom ‘slab’ of rolls on the baking pan. Spread the marinara evenly on the bottom part of the rolls.

5. Add 1/2 of your mozzarella cheese and Colby Jack all over, on top of the sauce.

6. Evenly layer the 1/2 of the pepperoni over the cheese. Repeat steps.

7. Next add your black olives. Add the top of rolls to your bottom rolls. Set to the side.

8. In a small microwave safe bowl, add the butter melt on high for 1 minute. Add the oregano, garlic salt, parsley, and whisk to combine.

9. Add the butter mixture on top of the rolls. Sprinkle Parmesan cheese on top of the rolls.

10. Bake covered for about 12 to 15 minutes or until cheese has melted.

11. Slice into individual sliders and serve immediately.

This delicious Fruity Chicken Curry Salad gives you a different twist on traditional chicken salad and is perfect for lunch or dinner.

In this chicken salad you get the crunch from the celery and pecans and the sweetness from the raisins, apples and grapes and just a hint of the curry flavor coming through.

Ways To Serve Chicken Curry Salad

The most popular way to serve this delicious chicken salad at our house is on Croissants.

It’s also great served in lettuce wraps, pita bread, with crackers, on top of a bed of lettuce or over rice. I like it on toasted whole wheat bread with lettuce.

Fruity Chicken Curry Salad

This Fruity Chicken Curry Salad is a great lunch idea for the weekday or weekend.

Chicken Curry Salad Ingredients

4 skinless, boneless chicken breast halves – cooked and diced
1 stalk celery, diced
4 green onions, chopped
1 Golden Delicious apple – peeled, cored and diced
1/3 cup golden raisins
1/2 cup seedless green grapes, halved
1/2 cup chopped toasted pecans
1/8 teaspoon ground black pepper
1/2 teaspoon curry powder
3/4 cup light mayonnaise

How To Make Fruity Chicken Curry Salad

In a large bowl combine the chicken, celery, onion, apple, raisins, grapes, pecans, pepper, curry powder and mayonnaise.

Mix all together. Chill for several hours or overnight before serving.

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Fruity Chicken Curry Salad

This delicious Fruity Chicken Curry Salad gives you a different twist on traditional chicken salad and is perfect for lunch or dinner.

Course Salad

Cuisine Indian

Keyword Fruity Chicken Curry Salad

Prep Time 15 minutes

Cook Time 0 minutes

Servings 6

Author Recipes Simple

Ingredients

• 4 skinless, boneless chicken breast halves - cooked and diced
• 1 stalk celery, diced
• 4 green onions, chopped
• 1 Golden Delicious apple - peeled, cored and diced
• 1/3 cup golden raisins
• 1/2 cup seedless green grapes, halved
• 1/2 cup chopped toasted pecans
• 1/8 tsp ground black pepper
• 1/2 tsp curry powder
• 3/4 cup mayonnaise

Instructions

1. In small bowl mix together mayonnaise, pepper and curry.

2. In a large bowl add the chicken, celery, onion, apple, raisins, grapes, and pecans.

3. Fold the mayonnaise mixture into ingredients in large bowl and mix until combined.

4. Chill several hours or overnight (to help develop the flavor) before serving.