Who doesn’t get excited about tossing a bunch of healthy ingredients in a bowl with a smoky southwestern vinaigrette? The fresh flavors are especially refreshing during the hot summer months, but it’s also a great New Year’s resolution recipe!

Sometimes I forget about meatless options when I’m meal planning, but this bowl makes me want to add more! These Southwestern Quinoa Bowls are the perfect option for those who want a vegetarian option or one that is not covered with lots of queso. Or just be like me and enjoy both!

Ingredients for Southwest Quinoa Bowls

Don’t let the long list of ingredients scare you! This recipe is fast and easy, and you’ll appreciate the fresh veggies!  Here’s what you need:

• Uncooked quinoa ( you can use red quinoa or white quinoa)
• Water
• Olive oil or butter
• Kosher salt
• Zest from one lime
• A can of black beans, rinsed and drained
• Corn (canned corn, frozen, or fresh all work!)
• Roasted red bell pepper
• Crumbled feta cheese
• Avocado
• Chopped fresh cilantro (optional)

Southwest Vinaigrette Dressing Ingredients

• Olive oil
• White balsamic vinegar
• Honey
• Dijon mustard
• Fresh lime juice
• Paprika (smoked or regular)
• Cumin
• Oregano
• Cayenne pepper

Scroll down to the recipe card at the end of the post for a detailed list of ingredients and instructions!

How to Make Southwest Quinoa Salad Bowls

1. First, cook the quinoa. In a medium saucepan, bring 1 cup of water to a boil. Add quinoa, olive oil or butter, and salt. Cover and reduce heat to a simmer. Cook for 15 minutes or until water has been absorbed. Remove from heat, add lime zest, and fluff with a fork to incorporate.
2. Next, while the quinoa cooks, make the vinaigrette. In a medium bowl, whisk together the olive oil, white balsamic vinegar, honey, Dijon mustard, lime juice, paprika, cumin, oregano, and a pinch of cayenne.
3. Finally, assemble your quinoa bowls. Evenly divide the black beans, corn, peppers, feta, avocado, cooked quinoa, and cilantro into two separate bowls. Pour as much salad dressing as is desired over the contents of each bowl and gently toss to combine.

Recipe Variations

• ​Use brown rice instead of quinoa.
• Pinto beans can replace the black beans in the recipe.
• Crumble some tortilla chips on top for a little crunch!
• Add all the ingredients to a bowl of greens for a delicious, cold quinoa salad.
• You can include other veggies like chopped red onion, diced green onions, cherry tomatoes, and more.

FAQs

Can I add a meat protein to this meal?

Sure! If you want some meat in your dish, you can definitely add some cooked chicken, salmon, ground beef or another meat protein to these quinoa bowls.

How do I store leftover Southwest Quinoa Bowls?

Transfer any leftover quinoa bowls to an airtight container and keep them in the fridge for 1-2 days. You can eat it straight from the fridge or at room temperature the next day!

Can I make these ahead of time?

If you are pressed for time, I recommend preparing the vinaigrette and your veggies ahead of time. You can also cook the quinoa and store it in an airtight container in the fridge for up to 24 hours before serving it. Then, when you’re ready to eat, assemble the bowls as instructed above and serve!

Another great option for meal prep is to assemble the bowls as directed, but keep the dressing separate until you’re ready to eat. I like to do this when making some lunches for the week.

How many does this recipe serve?

You can make two Southwest Quinoa Bowls with this recipe. You can double it or triple it to feed your whole family!

More Mexican-inspired Meals

If you love Mexican food like I do, then you might want to try one of these dishes next time you need an easy dinner recipe:

• Slow Cooker Mexican Lasagna might just make your taste buds sing! This twist on lasagna combines chorizo, enchilada red sauce, black beans, corn, and of course, a ton of cheese. 
• These Mexican Street Corn and Chorizo Tacos are the perfect handheld treat, making them a great addition to your weeknight dinner menu or as game day finger food!  So go ahead, pour yourself a drink and have a taco night with some family and friends.
• These Spicy Tequila Shrimp Tacos with Mexican Rice and Cilantro Lime Cream are so good, you’ll want to make them weekly! Tequila and Mexican food always go hand in hand!
• Our Mexican Sloppy Joe Sweet Potatoes are made with ground beef and your favorite ingredients for a delicious twist on an old favorite. Sweet potatoes provide a perfect “shell” for these filling, flavorful tacos.

Pin or print this recipe so you have it on hand for your menu planning this week!

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Southwest Quinoa Bowl

This Southwest Quinoa Bowl is a great meatless meal option with quinoa, corn, black beans, veggies, and feta cheese, and topped with a Mexican-inspired dressing.

Course Main Course

Cuisine American

Keyword Southwest Quinoa Bowl

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 2 bowls

Calories 937kcal

Ingredients

• 1/2 cup uncooked quinoa
• 1 cup water
• 1/2 teaspoon olive oil or butter
• 1/4 teaspoon kosher salt
• zest of 1 lime
• 15 ounces black beans rinsed and drained
• 1 cup corn can use canned, drained or frozen, thawed
• 1/2 cup diced roasted red peppers
• 1/3 cup crumbled feta
• 1 avocado sliced
• 2 tablespoons freshly chopped cilantro

Southwest Vinaigrette

• 2 tablespoons olive oil
• 2 tablespoons white balsamic vinegar
• 1 tablespoon honey
• 1 tablespoon Dijon mustard
• 1 teaspoon fresh lime juice
• 1 teaspoon paprika can also used smoked paprika
• 1 teaspoon cumin
• 3/4 teaspoon oregano
• Pinch of cayenne

Instructions

To Make the Quinoa Bowls

• Evenly divide the black beans, corn, peppers, feta, avocado, quinoa and cilantro into the two separate bowls.

To cook the quinoa

• In a medium saucepan, bring 1 cup of water to a boil. Add quinoa, olive oil or butter, and salt. Cover and reduce heat to simmer. Cook for 15 minutes or until water has been absorbed. Remove from heat, add lime zest and fluff with fork to incorporate.

To make the vinaigrette

• In a medium bowl, whisk together the 2 tablespoons olive oil, 2 tablespoons white balsamic vinegar, 1 tablespoon honey, 1 tablespoon Dijon mustard, 1 teaspoon lime juice, 1 teaspoon paprika, 1 teaspoon cumin, 3/4 teaspoon oregano, and pinch of cayenne. Pour as much as is desired over the contents of each bowl and gently toss to combine.

Nutrition

Calories: 937kcal | Carbohydrates: 118g | Protein: 34g | Fat: 41g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 23g | Cholesterol: 22mg | Sodium: 1162mg | Potassium: 1806mg | Fiber: 32g | Sugar: 15g | Vitamin A: 1207IU | Vitamin C: 32mg | Calcium: 267mg | Iron: 9mg

This post was originally published April 8, 2016. It has been updated in format and with photos on October 30, 2025.

The post Southwest Quinoa Bowl appeared first on Easy Recipes From Home.

This meal is easy to make in the Crockpot and doesn’t take a full day to cook. Unlike many Chinese takeout recipes, this version isn’t fried, making it a little more calorie-conscious. When I made it, everyone loved it so much we didn’t have any leftovers at all!

Why You’ll Love this Easy Sesame Chicken

Honey sesame chicken is one of the most popular dishes at Chinese restaurants. The sweet sauce is seriously addicting, and it is great on a bed of rice.

This version is so easy that you can fix it and forget it, making it great for busy weeknights or when you need to feed a crowd.

Having a recipe without fried batter on the chicken makes this better if you’re watching your diet, without sacrificing any of the flavor of this family favorite!

Ingredients for Honey Sesame Chicken

These ingredients are easy to find at your local grocery store, so make a list and gather together the following things:

• Boneless, skinless chicken breasts
• Soy Sauce
• Honey
• Ketchup
• Sesame Oil
• Grated ginger
• Red pepper flakes
• Minced garlic
• White pepper
• Corn starch
• Water
• White sesame seeds
• Green onions (optional, for garnish)

Be sure to review the recipe card at the end of the post for a detailed list of ingredients and instructions.

How to make Honey Sesame Chicken in the Crockpot

• Place chicken in the bowl of a crock pot. Combine soy sauce, honey, ketchup, sesame oil, ginger, red pepper flakes, minced garlic, and white pepper in a small bowl until well combined. Pour over the chicken.
• Set the crock pot to “LOW”. Cook for 2.5 hours or until chicken is cooked through. Remove the chicken from the crock pot and cut into bite-sized pieces.
• In a small bowl, add cornstarch and water, then stir to combine. Stir the cornstarch slurry into the sauce in the slow cooker. Let it thicken as it cooks for about 10 minutes.
• Turn the temperature to warm, or if yours doesn’t have that setting, just turn it off.  Add chicken and turn until the sauce coats it, letting it sit for about 2-3 minutes.
• Remove the chicken, sprinkle with sesame seeds, and garnish with green onions. Serve over white or brown rice or noodles.

FAQs

Can I use other cuts of chicken in this recipe?

Yes, Honey Sesame Chicken can be made with chicken thighs as well as the chicken breasts I used in the recipe.

What other flavor variations can I make?

• Add sriracha or sweet chili sauce for a little more heat.
• A splash of rice vinegar adds just the right amount of zing to balance the sweetness of the recipe.
• You can adjust the amount of red pepper flakes you use to control the spice level.

How do I know when the chicken is done cooking?

A safe internal temperature for chicken is 165 degrees F on a meat thermometer. Insert it into the thickest part of the chicken breast for best results.

How do I store leftover Honey Sesame Chicken?

Keep leftover chicken in an airtight container in the fridge for up to 4 days. It’s great for lunch in lettuce wraps or over some freshly cooked rice.

Can I freeze this easy chicken recipe?

Yes, this chicken should freeze just fine. Once cooled to room temperature, transfer the chicken to a freezer bag or other airtight container. Freeze for up to a month.

To reheat, thaw overnight in the fridge, then warm up in a large skillet over medium heat with a little bit of water or broth to retain moisture.

More Easy Crockpot Recipes

• Slow Cooker Beer Chicken Tacos with Peach Salsa
• Slow Cooker Scalloped Potatoes
• Slow Cooker Pulled Pork Tacos
• BBQ Pulled Pork Sandwiches
• Slow Cooker Mexican Lasagna

Which ones are you adding to your dinner menu? Let me know in the comments. And, don’t forget to Pin or print this recipe so you can have it ready the next time your busy day requires a quick Crockpot meal!

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Crock Pot Honey Sesame Chicken

This homemade version of Honey Sesame Chicken is tender and juicy with a delicious honey sesame sauce. Serve it over fresh rice for an easy weeknight meal!

Course Main Course

Cuisine Chinese

Keyword Honey Sesame Chicken

Prep Time 10 minutes minutes

Cook Time 2 hours hours 40 minutes minutes

Total Time 2 hours hours 50 minutes minutes

Servings 4 servings

Ingredients

• 1 1/2 pound chicken breast about 3 breast halves
• 1 cup honey
• 1/2 cup soy sauce
• 1/4 cup ketchup
• 1 tablespoon sesame oil
• 1 teaspoon grated ginger
• 1/2 teaspoon red pepper flakes
• 2 garlic cloves minced
• Dash of white pepper
• 1 tablespoon white sesame seeds
• Green onions thinly sliced for garnish
• 2 teaspoon cornstarch
• 1 teaspoon water

Instructions

• Place chicken in crock pot. Mix honey and the next 7 ingredients in a small bowl. Pour over chicken.
• Put crock pot to low temperature. Cook for 2.5 hours or until chicken is cooked through.
• Remove chicken from crock pot and cut into bite size pieces.
• Put cornstarch in small bowl and dissolve with the added water, stirring. Stir into sauce in crock pot. Let it thicken for about 10 minutes.
• Turn temperature to warm. Add chicken until sauce coats it, about 3-4 minutes.
• Remove chicken, sprinkle with sesame seeds and garnish with green onions.

This post was originally published September 3, 2013. It has been update in format and with pictures on October 23, 2025.

The post Honey Sesame Chicken appeared first on Easy Recipes From Home.

Well, the holidays are over, and it’s time to lock back into a routine. For me, that means finding recipes I can make that taste great but don’t take too much time in the kitchen. This dish absolutely fits the bill! With just a handful of ingredients and minimal prep time, it’s perfect for those busy evenings when you still want something delicious and homemade.

Trust me, once you make this, you’ll want to keep this popular stir-fried noodle dish handy for quick weeknight meals.

This noodle dish is inspired by the perfect version of Shrimp Pad Thai I found in a local restaurant. Sometimes I have a hard time finding somewhere that makes Thai food just the way I like it. So, what does a food blogger do? Take it into my own kitchen and create the perfect version to have at home anytime! This way, I can enjoy the same incredible flavors without needing to leave the house.

Ingredients Needed for Pad Thai with Shrimp

The ingredients for Pad Thai are pretty simple, with a few interesting ingredients for the sauce and garnish. You’ll find the list easy to put together, and the dish comes together quickly. Here’s what you need for this Thai recipe:

Pad Thai Ingredients

• Pad Thai Rice noodles (these are a kind of flat rice noodles)
• Vegetable oil
• Shrimp, deveined
• Butter
• Large eggs

Pad Thai Sauce

• Water
• Brown sugar
• Lime juice
• Peanut butter
• Fish sauce
• Soy sauce
• Chili Sauce

Garnish Ingredients

• Fresh cilantro, chopped
• Chopped peanuts
• 1 lime, cut into wedges

Be sure to review the recipe card at the bottom of the post for detailed ingredients and directions!

How to make Shrimp Pad Thai

You can make this stir fry recipe in just a few easy steps! Here’s how to do it:

1. Bring 4-5 quarts of water to boil in a large saucepan. Add noodles and boil for 4-5 minutes. Drain and rinse the noodles under cold water and set them aside.
2. While the noodles cook, heat the sauce ingredients (water, brown sugar, lime juice, peanut butter, fish sauce, soy sauce, and chili sauce) in a small saucepan, stirring occasionally, until the sugar fully dissolves and the peanut butter is fully incorporated. This should take about 2-3 minutes.
3. Add a few tablespoons of oil to a large skillet or wok. Add your shrimp and cook for 2-3 minutes over medium-high heat, tossing to cook them evenly.
4. Remove the shrimp from the skillet. Add the butter and let it melt, then add your eggs. Scramble until fully cooked.
5. Reduce the heat under the skillet to low. Add the sauce, noodles, and shrimp to the eggs, then toss until well combined.
6. Garnish with chopped cilantro, peanuts, and lime wedges. Serve and enjoy!

Recipe Additions

• Many versions of Pad Thai include fresh bean sprouts, blanched broccoli and green onions or scallions as well. Feel free to include them as you stir fry!
• You can use palm sugar instead of brown sugar. 
• Don’t like fish sauce? You can use oyster sauce or equal parts vinegar and soy sauce instead. 

FAQs

Where do I find things like fish sauce?

You can find rice noodles, fish sauce, and soy sauce in the Asian or International Aisle of your regular grocery store, or you can check out international or Asian grocery stores.

Can I use frozen shrimp for Shrimp Pad Thai?

Yes, you can use frozen shrimp. Just make sure it is thawed properly before using it so you don’t add excess moisture to the dish.

Can I make this with another protein?

Substitute chicken pieces instead of shrimp for Chicken Pad Thai, or use tofu and omit the fish sauce for a vegetarian Pad Thai!

Why aren’t you using tamarind paste?

Tamarind paste is hard to find in some places, so I’m using a combination of brown sugar and lime juice in the sauce as a substitute. Feel free to use it if you like it and can find it easily!

How can I make this dish more spicy?

If you like your Thai more spicy, you can add more chili paste to the sauce, or you can add some crushed red pepper flakes.

How do I store leftover Shrimp Pad Thai?

Transfer any leftovers to an airtight container and store them in the fridge for 3-4 days. Reheat in a skillet with a little oil, tossing until warmed through!

Can I make this dish ahead of time?

Shrimp Pad Thai tastes best when made fresh, so while you can prep some of your ingredients ahead of time, I recommend making and serving it right away.

More Shrimp Recipes

If you enjoy eating shrimp for dinner, here are some easy recipes you should try next time:

• This Shrimp Noodle Bowl features grilled shrimp, tender rice noodles, and ginger in a lemon curry sauce. It’s delicious, refreshing, and perfect for lunch or a light dinner! The bright flavors come together effortlessly, making it a delightful meal that feels both healthy and satisfying.
• This creamy Shrimp with Mushrooms and Peas is an easy one-pot meal that’s comforting and hearty. The sauce begins with a rich seafood stock, seasoned with spices, and everything is topped with a generous sprinkle of cheese, adding a luxurious touch.
• These copycat Bonefish Grill Bang Bang Shrimp are made with crispy shrimp tossed in a creamy, sweet, and spicy sauce that’s simply irresistible. They make the perfect appetizer for any night, whether you’re hosting a gathering or enjoying a cozy evening at home.
• You’ll love these Spicy Tequila Shrimp Tacos, served with a side of flavorful Mexican rice and a tangy cilantro lime cream. Bursting with vibrant flavors, they’re so easy to make, making them a fantastic option for dinner anytime you’re craving Mexican food!

What is your favorite way to eat shrimp? And let us know how you enjoyed this dish in the comments below!

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Shrimp Pad Thai

Shrimp Pad Thai is a favorite dinner of many! With shrimp, rice noodles, and the perfect blend of sweet, savory, and tangy flavors, it's always a satisfying dish.

Course Main Course

Cuisine Thai

Keyword Shrimp Pad Thai

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 563kcal

Ingredients

• 8 ounces Pad Thai rice noodles
• 2 tablespoons vegetable oil
• 1 pound shrimp deveined
• 1 tablespoon butter
• 2 eggs lightly beaten

Sauce:

• 1/2 cup water
• 1/4 cup brown sugar
• 2 tablespoons lime juice
• 1/4 cup creamy peanut butter
• 3 tablespoons fish sauce
• 2 tablespoons soy sauce
• 1/4 teaspoon chili sauce*

Garnish

• 1/4 cup fresh cilantro chopped
• 1/3 chopped peanuts
• 1 lime cut into wedges

Instructions

• Bring 4-5 quarts of water to a boil. Add noodles and boil for 4-5 minutes. Drain and rinse under cold water. Set aside.
• While noodles cook, in a small saucepan heat the 7 ingredients for the sauce until the sugar has dissolved and peanut butter is fully incorporated, about 2-3 minutes.
• Add oil to a large skillet. Then add shrimp and cook for 2-3 minutes.
• Remove shrimp from skillet and melt 1 tablespoon butter. Add eggs then scramble until cooked.
• Reduce heat to low, add sauce, noodles, and shrimp. Toss until well mixed.
• Garnish with cilantro, peanuts, and lime wedges.

Notes

*You can add more chili sauce if you like a little more spice.

Nutrition

Serving: 1serving | Calories: 563kcal | Carbohydrates: 68g | Protein: 33g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 265mg | Sodium: 1915mg | Potassium: 552mg | Fiber: 2g | Sugar: 16g | Vitamin A: 208IU | Vitamin C: 8mg | Calcium: 135mg | Iron: 2mg

This post was originally published December 1, 2016. It has been updated in format and with photos on January 9, 2025.

The post Shrimp Pad Thai appeared first on Easy Recipes From Home.

Is your slow cooker a fixture in your home? If not, it should be! I used to dread crockpot meals because many of them were so bland. I learned that the key to a great slow cooker meal is flavor, and this delicious recipe is packed full of great flavor from ground paprika, Dijon mustard, and Worcestershire sauce. Topped with a mix of cheese, these potatoes will satisfy the whole family!

What are Scalloped Potatoes?

Scalloped potatoes are sliced potatoes cooked in a creamy sauce. The name comes from cutting the potatoes into thinly-sliced circles or scallops!

A traditional scalloped potato recipe doesn’t have cheese (that would be Au Gratin Potatoes), but we’re adding it anyway because cheese and potatoes are a match made in heaven!

What do I need to make these Cheesy Potatoes?

You can make these scalloped potatoes with just a few simple ingredients:

• 1 cup of sour cream
• 1 can of condensed cream of potato soup
• 1 tablespoon of Worcestershire Sauce
• 2 teaspoons of Dijon mustard
• 2 pounds small red potatoes
• ½ cup of cheddar cheese
• 1 cup of Swiss cheese
• 1 teaspoon of paprika   
• Salt and pepper 
• Chives for garnish

Do I need any special equipment to make this recipe?

It helps to use a mandolin for thinly sliced potatoes. However, you can use a sharp knife to cut very thin slices as well. And, of course, you need a good slow cooker!

Can I use other potatoes in this recipe?

Because this recipe is made in the slow cooker, red potatoes work really well as they hold their shape and don’t get too mushy. You can also use more starchy potatoes like Yukon Gold potatoes or Russet potatoes, but they may get too soft and tender.

How to make Slow Cooker Scalloped Potatoes

It only takes about 20 minutes to prep these potatoes for cooking!

First, use a mandolin or sharp knife to cut potatoes into very thin slices. Then, in a large mixing bowl, add sour cream, cream of potato soup, Worcestershire sauce, Dijon mustard, half of the paprika, salt, and pepper. Mix these ingredients well, then add in the potato slices and stir until they are well-coated with the creamy mixture.

Spray your Crockpot with cooking spray. This will help keep the cheese from sticking to the edges as it cooks. Spoon ½ of the potato mixture into the bottom of the slow cooker.

Add half of each kind of cheese, then repeat the layers with the remaining potatoes and cheese.

Cover the slow cooker with the lid and set it to cook on low for 3 – 4 hours. The potatoes will be done when fork-tender and the cheese melts throughout. Top the potatoes with the remaining paprika and chives.

For a pretty presentation, transfer the crock pot scalloped potatoes to a casserole dish or large bowl before adding the toppings.

Recipe Tips

• I’ve found it makes a difference what kind of sour cream you use in this recipe. I prefer Daisy’s or Breakstone. Other brands are often too soupy, and the potatoes also turn out that way.
• On that note, use full-fat products. They hold up the best in a slow cooker, and scalloped potatoes are an indulgent dish! Fat-free or reduced-fat products are not the best choice for this recipe.
• These potatoes will cook best on low heat, but you can always use high heat if you are in a time pinch.

What goes well with Slow Cooker Scalloped Potatoes?

I love serving these delicious potatoes as part of a holiday dinner or other special occasions with my Glazed Ham recipe. They’re also fantastic with this Cinnamon Balsamic Pork Tenderloin or this Honey Mustard Pretzel Chicken.

Really, you can serve this perfect side dish with just about anything!

How to store leftover Scalloped Potatoes

You can store these in the refrigerator or freeze them to use in another meal! Let your leftovers cool completely to room temperature. Store them in an airtight container and refrigerate for up to 3 days.

If you want to freeze your potatoes, cover them with a layer of plastic wrap or aluminum foil and freeze them for up to 3 months.

To reheat your potatoes, cover them with aluminum foil and heat them in the oven at 350 degrees for about 30 minutes. Stir and serve!

Are you looking for more Slow Cooker Recipes?

Put that Crockpot to good use with one of these tasty recipes:

• Crock Pot Honey Sesame Chicken
• Slow Cooker Beer Chicken Tacos with Peach Salsa
• Slow Cooker Lasagna
• Slow Cooker Pulled Pork BBQ Sandwiches
• Crockpot Queso

More Side Dish Recipes

I have plenty of side dish recipes on the blog, but since we’re talking potatoes today, here are some of my favorite potato side dishes:

• Parmesan Smashed Potatoes
• Oven Baked Sweet Potato Wedges
• Twice Baked Potato Casserole
• Gruyere Scalloped Sweet Potatoes

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Slow Cooker Scalloped Potatoes

Cheesy Slow Cooker Scalloped Potatoes are a side for any main dish! With just 20 minutes of prep, Crockpot potatoes are an easy side dish for any occasion.

Course Side Dish

Cuisine American

Keyword Slow Cooker Scalloped Potatoes

Prep Time 20 minutes minutes

Cook Time 3 hours hours

Total Time 3 hours hours 20 minutes minutes

Servings 4 people

Calories 487kcal

Ingredients

• 1 cup sour cream
• 10.5 ounces condensed cream of potato soup
• 1 tablespoon Worcestershire sauce
• 2 teaspoon dijon mustard
• 2 pounds small red potatoes NOT Baby Dutch Red Potatoes
• 1/2 cup cheddar cheese shredded
• 1 cup swiss cheese shredded
• 1 teaspoon paprika
• 3/4 teaspoon kosher salt
• 1/2 teaspoon pepper
• chives for garnish

Instructions

• Using a mandolin, thinly slice the potatoes.
• In large mixing bowl, add sour cream, can of potato soup, Worcestershire sauce, Dijon mustard, half of the paprika, salt, and pepper. Mix together and add in potatoes until they are well coated.
• Spray crock pot with cooking spray (this helps so the cheese won't burn on the edges when added). Spoon 1/2 potato mixture into crock pot, then top with half of each cheese. Repeat next layer with remaining potatoes and cheeses.
• Cook on low for 3-4 hours.
• Top with remaining paprika and chives before serving.

Notes

I have found that it is important in the kind of sour cream you use. If you prefer a brand that is generally a little more runny/easier to pour I have found this makes the potatoes too soup like. I generally use the brand Daisy or Breakstone’s.

Nutrition

Serving: 1serving | Calories: 487kcal | Carbohydrates: 48g | Protein: 18g | Fat: 26g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 77mg | Sodium: 1170mg | Potassium: 1268mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1043IU | Vitamin C: 21mg | Calcium: 441mg | Iron: 2mg

This post was originally published March 27, 2013. It has been updated in format and with pictures on November 21, 2024.

The post Slow Cooker Scalloped Potatoes appeared first on Easy Recipes From Home.

Today we are going to combine two of my favorite summer cocktails into one delicious drink. I love the citrusy flavors of a Tequila Sunrise, and classic margaritas are great with that punch of lime mixed with smooth tequila. Put them together and you have a fun new mixed drink!

If you don’t know me by now, one of the first things you should know is that I’m obsessed with Mexican food, and the second is that Cinco de Mayo might be one of my favorite holidays.

The month of May is a beauty, but we also know it’s only a matter of time before the temperatures rise and everyone is taking pics of the temperature gauges in their car. So, I am getting ready for a hot summer day with this Tequila Sunrise Margarita.

At first, I was a little reluctant about combining the two together since each is a classic cocktail. But after the approval of my other taste testers, I knew I had to perfect it so you could enjoy it with me! It was kind of fun trying out variations to get it just right, too!

What’s in a Tequila Sunrise drink?

The original Tequila Sunrise is a cocktail made with orange juice, tequila, and grenadine syrup. It usually has a beautiful gradient appearance and is garnished with an orange slice and a maraschino cherry.

What’s in a classic Margarita?

This classic drink has many variations, but the original recipe for a margarita includes tequila, triple sec, and lime juice. It is usually garnished with a salted rim and a lime wedge.

Ingredients for a Tequila Sunrise Margarita

By combining elements of both, this summer sunrise cocktail might become your new favorite drink! Here’s what you’ll need to make it:

• 4 tablespoons tequila
• 2 tablespoons fresh lime juice
• 1 tablespoon Triple Sec
• A splash of Grand Marnier
• 2/3 cup of orange juice
• 1 tablespoon grenadine

What’s the best tequila for this fruity margarita?

I recommend using a blanco or silver tequila for this recipe. You could also use reposado tequila. Neither has been aged too long, yet both still have a strong flavor. I used Jose Cuervo for this recipe.

How to make a Tequila Sunrise Margarita

This tequila sunrise recipe makes one drink for you to enjoy. Feel free to double this simple recipe to enjoy it with a friend.

1. Prepare your margarita glasses by dipping the rims in water or rub a lime wedge along the edge of the glass to wet it, then into a small plate containing salt. This will give you that beautiful salty rim!
2. Add all the ingredients to your glass, then stir! You could also use a cocktail shaker, then pour it into your glass.
3. Alternatively, you can mix all the ingredients except the grenadine in your glass, then pour the grenadine syrup in last. It will sink to the bottom of the glass and give you that gorgeous color gradient from the Tequila Sunrise. That’s the way I prefer it because it’s SO pretty!
4. For the final step, garnish with the fresh fruit of your choice. I used slices of lime and maraschino cherries.

Can I make this as a frozen margarita?

I think making a frozen Tequila Sunrise Margarita would be a great way to cool down! Add all the ingredients, plus a cup of ice, to a blender, then blend until smooth. Pour into glasses with a salted rim and enjoy!

How about a non-alcoholic Tequila Sunrise Margarita?

Without the tequila, you’ve got a virgin Sweet Sunrise Margarita, which can be just as good! Here’s how to make this without the alcohol:

• Swap out the tequila for a non-alcoholic sparkling wine or club soda
• Omit the Triple Sec and Grand Marnier
• Use a full cup of orange juice

Everything else should remain the same, and you will still get the flavors of both summer cocktails without the alcohol content.

What to serve with this classic drink

Whether you enjoy sipping this perfect drink while laying out at the pool or at a backyard fiesta, don’t forget that this tequila cocktail always goes better with some chips, Salsa Casera, Homemade Guacamole, and Mexican White Cheese Dip.

Or, whip up a full Mexican dinner like these Spicy Tequila Shrimp Tacos with Mexican Rice. The lime sour cream in that recipe really brings it all together. I want to put it on everything!

I also love making Slow Cooker Mexican Lasagna on a busy day when I know I won’t have a lot of time to make dinner in the evening.

More delicious drinks

If you love margaritas, you have to try this Frozen Cherry Margarita recipe. It’ll remind you of a cherry limeade and is so refreshing!  I also have a recipe for Skinny Sparkling Margaritas. It’s so light and tasty, without so much sugar. It combines all the classic margarita flavors and adds some prosecco on top. So good!

Want to try something different? Sangria is another one of my favorite summer drinks! Strawberry Basil Sangria is a fun twist on the classic recipe, and I love those flavors together! You might also like this Summer Rose Sangria, made with rose wine, watermelon, and peaches. Cherry Sangria has a smooth, velvety taste with that summer cherry flavor we love.

Non-alcoholic drinks

If you need an option for fun drinks without alcohol, try this fruity sparkling Cucumber Melon Mocktail. You can also make Homemade Lemonade or this delicious Cucumber Mint Water.

Whatever you try, make sure you drink responsibly! Let me know if you try any of these drinks, and if you do, which one is your favorite!

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Tequila Sunrise Margarita

Tequila Sunrise Margaritas combine two classic cocktails into one delicious drink! Enjoy a fruity Tequila Sunrise with the sharp citrus of a regular margarita.

Course Drinks

Cuisine American

Keyword Tequila Sunrise Margarita

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 1 drink

Calories 367kcal

Ingredients

• 4 tablespoons Tequila
• 2 tablespoons Lime juice
• 1 tablespoon Triple sec
• Splash of Grand Marnier
• 2/3 cup Orange juice
• 1 tablespoon Grenadine

Instructions

• If you like a salt-rimmed glass, moisten the rim of your glass with a lime wedge. Then turn the glass over and dip into a small plate of coarse salt.
• Add all ingredients to a glass and stir.*

Notes

If you prefer the color gradient of your traditional tequila sunrise mix all ingredients and add the grenadine in last as shown in the process pictures.

Nutrition

Serving: 1serving | Calories: 367kcal | Carbohydrates: 43g | Protein: 1g | Fat: 0.5g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 11mg | Potassium: 382mg | Fiber: 0.5g | Sugar: 33g | Vitamin A: 346IU | Vitamin C: 92mg | Calcium: 24mg | Iron: 0.4mg

This post was originally posted May 5, 2016. It has been updated in format and with photos on August 22, 2024.

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Ever need those no-fuss side dishes? Trust me– this is one of them, and it is bursting with flavor! Whenever I am testing the recipe for a new entree and need an easy side dish, this is my go-to choice. I mean, mix ingredients in a dish, bake, check & stir, and devour! It sounds easy enough right? 

This will definitely be part of your side dish rotation. It’s one of my favorite barbecue sides in the summer months, and is perfect for your holiday table menu rotation as well!

What Kind of Corn is Best?

I made this recipe with canned white shoepeg corn because that’s what I love, but you can make this with any kind of fresh corn, preferably sweet corn. I absolutely love sweet corn and can’t get enough of it!

There is a man nearby who buys sweet corn by the bushel in the fall during corn season, then freezes it to use in recipes all year long. I do NOT have that kind of dedication, so when it comes to recipes like this, the canned version wins out!

Creamed Corn Ingredients

You only need a few simple ingredients to make this easy creamed corn recipe:

• Canned white shoepeg corn, drained
• Butter, melted
• Whipping cream
• All-purpose flour
• Salt
• Ground black pepper

That’s it! Check the recipe card below for the exact amounts you’ll need.

How to make Baked Creamed Corn

This is an easy recipe to make, but it does take a little hands-on time while baking. Here is how to make it:

1. Preheat the oven to 325 degrees F. Grease a baking dish or oven-safe large skillet with butter or nonstick cooking spray.
2. Combine corn, melted butter, heavy cream, flour, 1/2 teaspoon salt, and 1/2 teaspoon of pepper in a greased baking dish.
3. Bake for 15 minutes. Remove the dish from the oven, add in another 1/2 teaspoon salt and 1/2 teaspoon pepper, and stir.
4. Place the baking pan back in the oven and repeat Step # 3.
5. Remove from oven and serve.

Note: If you don’t have time to stir every 15 minutes, just add all the salt and pepper in step 2 and bake for 45 min. I have found the consistency of that creamy sauce is best if you stir it every 15 minutes though.

Recipe Variations

• Add a little spice with some cayenne pepper!
• Sprinkle some parmesan cheese on top.
• Some recipes use cream cheese and a little whole milk instead of heavy cream. Give it a try!
• Add a little more flavor with some fresh garlic or garlic powder.
• Add up to a tablespoon of white sugar to make this even sweeter!
• Add some diced green onions for a savory kick.

FAQs

Can I use frozen corn in this recipe?

Yes, you can! You don’t even have to let it thaw first. Just add a few more minutes to the initial baking time to make sure everything bakes up perfectly.

How do I store leftover Creamed Corn?

Cool the creamed corn to room temperature, then transfer it to an airtight container. Store in the refrigerator for 3-4 days. Reheat it on the stove over medium-low heat, stirring often until warmed throughout.

Can you freeze Creamed Corn?

Yes, you can transfer cooled corn to a freezer-safe container and freeze for up to 3 months.

Thaw in the fridge overnight before reheating on the stove.

Can I make this in a slow cooker?

Yes! Combine all the ingredients in the bowl of a slow cooker and stir. Cover and cook on low for 4-6 hours or high for 2-4 hours.

Try one of These Corn Recipes!

Corn is a versatile ingredient you can use in all sorts of dishes! Try one of these next time:

• This Mexican Corn Salad is made with a cumin lime vinaigrette for a light and refreshing flavor!
• Black Bean, Corn, and Feta Dip is an easy appetizer that’s perfect for any party or game-day gathering. This mixture of canned corn, black beans, green onions, and crumbled Feta cheese, mixed with a sweet apple cider vinaigrette makes it a perfect finger food for a hungry crowd.
• This Corn and Cheese Quesadilla with Poblano Cream Sauce makes the perfect appetizer, lunch, or light dinner.
• These Mexican Street Corn and Chorizo Tacos are the perfect handheld treat – making them a great weeknight dinner option or game day finger food!  So go ahead– pour yourself a margarita and have a taco night with some family and friends.

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Creamed Corn

This Creamed Corn recipe is the Southern comfort you've been looking for! Loaded with butter and real cream, it's the perfect side dish for any gathering!

Course Side Dish

Cuisine American

Keyword Creamed Corn

Prep Time 5 minutes minutes

Cook Time 45 minutes minutes

Total Time 50 minutes minutes

Servings 6 servings

Calories 306kcal

Ingredients

• 33 ounces white shoe peg corn (3) 11-ounce cans, drained
• 6 tablespoons butter melted
• 1 cup whipping cream
• 2 tablespoons flour
• 1 1/4 teaspoons salt
• 1 1/4 teaspoons pepper

Instructions

• Preheat oven to 325 degrees.
• Combine corn, butter, cream, flour, 1/2 teaspoon salt and 1/2 teaspoon of pepper in a greased baking dish. Bake for 15 minutes.
• Remove from oven to add in another 1/2 teaspoon salt and 1/2 teaspoon pepper. Stir well, and return to the oven.
• Again, remove from the oven to completely combine the remaining 1/4 teaspoon each of salt and pepper. Bake for a final 15 minutes, and serve warm.

Notes

If you don’t have time to stir every 15 minutes, just add all of the salt and pepper in step 2 and bake for 45 min. I have found the consistency is best if you stir every 15 minutes though.

Nutrition

Serving: 1serving | Calories: 306kcal | Carbohydrates: 38g | Protein: 7g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 46mg | Sodium: 516mg | Potassium: 459mg | Fiber: 4g | Sugar: 14g | Vitamin A: 613IU | Vitamin C: 10mg | Calcium: 49mg | Iron: 1mg

This post was originally published December 12, 2013. It has been updated in format and with pictures on July 4, 2024.

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If you’re looking for a quick and easy meal you can prepare after running around all day, this fresh parmesan crusted tilapia recipe is the one for you! There are only a few simple ingredients and it couldn’t be much easier, making this a perfect recipe to try if it’s your first time making tilapia.

Tilapia is one of those fish that’s super versatile! You can grill it, bake it, bread it, season it, fry it, and even steam it! It’s a fish with a very mild flavor, so it’s easy to add a variety of different flavorings and toppings. We will keep it simple today, with just a handful of fresh ingredients and a quick bake in the oven.

Recipe Notes

• Any white fish will do. I prefer using fresh tilapia fillets for this recipe, but some alternatives are flounder, rainbow trout, sea bass, cod, or even catfish.
• Feel free to use just one of the herbs, or customize the recipe by using others to your liking. 

Ingredients Needed for Parmesan Tilapia

Gather together the following ingredients for this easy dinner recipe:

• Tilapia fillets- fresh filets are best, but you can use frozen ones and thaw them.
• Olive oil
• Lemon juice- fresh is best, but you can use the bottled stuff.
• Parmesan cheese- use grated cheese, not the powdered kind in the can.
• Fresh dill, chopped
• Fresh parsley, chopped
• Lemon slices or lemon wedges for serving, optional

Check out the recipe card below for the exact amounts you’ll need.

How to make Parmesan Tilapia with Herbs

This recipe is so easy you almost don’t need a recipe!

1. First, preheat the oven to 400 degrees F and prepare a baking sheet by lining it with a piece of parchment paper.
2. Next, combine the olive oil and lemon juice in one dredging dish or shallow bowl and the Parmesan cheese mixture with fresh herbs in another.
3. Dredge each fish fillet in the olive oil/lemon juice, covering both sides. Then dredge the tilapia filets in the Parmesan mixture. Pat any remaining cheese mixture onto the fish.
4. Place fillets on the baking sheet in a single layer, then bake for 11-13 minutes in the preheated oven until the fish is opaque at its thickest part.

Serve and enjoy!

FAQs

What goes well with Parmesan Tilapia?

Serve this easy recipe with a light and fresh veggie, like Mexican Corn Salad or Moroccan Carrots. Or serve it with some salad and fresh bread. I particularly recommend this Stone Fruit and Radish Salad.

Can I use dried herbs instead of fresh herbs in this tilapia recipe?

Yes, you can. Dried herbs are much more potent than fresh herbs, so you’ll only need a pinch of each. The ratio for dried herbs is 1 teaspoon per tablespoon of fresh herbs.

Can I double this recipe?

Yes, this recipe is for 2 filets, so if you are feeding more people, it’s a good idea to double or triple the recipe to feed the whole family.

How do I store leftover Parmesan Tilapia?

Let your fish cool to room temperature, then store it in an airtight container in the fridge. Cooked fish will last 3-4 days when stored properly in the refrigerator.

Can I freeze cooked Tilapia?

Yes! For best quality, freeze cooked fish for up to 3 months in an airtight container or wrapped in aluminum foil. Thaw overnight in the fridge before reheating.

Need More Fish Recipes?

These are some of my favorite fish recipes for an easy, delicious meal:

• These Beer Battered Fish Tacos are full of flavor, especially when topped with a delightful homemade Avocado Corn Salsa!
• Salmon Capers and Dill: This Irish dish consists of salmon with briny capers & fresh dill and has quickly become one of my family’s favorite meals!
• Indulge in a restaurant quality meal with this Pecan Crusted Snapper with Sweet Potato Puree. It’s a lovely meal for a special occasion.
• Another family favorite is Salmon with Figs, Bacon, and Pistachios. Fresh salmon is smothered in a scrumptious fig spread and topped with chopped nuts for a delightful dinner!

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Parmesan Herb Tilapia

Parmesan Tilapia with some olive oil, fresh herbs, and freshly grated cheese is an easy low-carb dinner that's ready in 20 minutes for a tasty weeknight meal.

Course Main Course

Cuisine American

Keyword Parmesan Tilapia

Prep Time 7 minutes minutes

Cook Time 13 minutes minutes

Total Time 20 minutes minutes

Servings 2 servings

Calories 306kcal

Ingredients

• 2 Tilapia fillets See note.
• 1 1/2 tablespoons olive oil
• 1 teaspoon lemon juice
• 1/4 cup Parmesan cheese
• 1 teaspoon freshly chopped dill See note.
• 1 teaspoon freshly chopped parsley
• lemon wedges for serving if desired

Instructions

• Preheat oven to 400°F and prepare a baking sheet by lining it with a piece of parchment.
• Combine olive oil and lemon juice in one dredging dish and the Parmesan and herbs in another.
• Dredge each fish fillet in the olive oil/lemon juice on both sides and then in Parmesan herb mix. Pat any remaining remaining cheese mixture onto the fish.
• Bake for 11-13 minutes until opaque at thickest part.

Notes

• Any white fish will do.
• Feel free to use just one of the herbs, or use others to your liking. 

Nutrition

Serving: 1serving | Calories: 306kcal | Carbohydrates: 1g | Protein: 39g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 94mg | Sodium: 289mg | Potassium: 528mg | Fiber: 0.01g | Sugar: 0.2g | Vitamin A: 106IU | Vitamin C: 1mg | Calcium: 165mg | Iron: 1mg

This post was originally published April 12, 2018, and has been updated in format and with pictures on June 27, 2024.

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I remember in college having my first classic margarita and not caring for it. For one, they put too much of a sweet margarita mix in it, which I believe is a no-no when you can make your own mix. And two, even though I like margaritas now, I think they are a little boring. Unless it’s a Prickly Pear Margarita then I’m ALL over it! But that’s basically why the only other margarita you’ll find here is a Tequila Sunrise.

This cherry margarita recipe reminds me of frozen cherry limeade, one of my favorite summer drinks! This might become one of your favorite summer cocktails, too!

What do I need to make these Cherry Margaritas?

You only need six simple ingredients to make this margarita recipe for you and a friend:

• 2 cups frozen cherries
• 1 cup of ice
• ½ cup tequila
• ¾ cup lime concentrate
• ¼ cup Triple Sec
• 1 tablespoon Grand Marnier
• Salt and a Lime wedge for garnish

I chose frozen cherries because that way, you can have this drink any time of year, even when cherry season is over. But if you have fresh cherries – go ahead and pit those bad boys and toss the pitted cherries in the blender instead.

How to make a Frozen Cherry Margarita at home

This recipe couldn’t be easier! You don’t even need a cocktail shaker; just use a blender!

Pour tequila, lime concentrate, Triple Sec, and Grand Marnier into the pitcher of a blender. Then carefully add the frozen cherries and the ice. Blend all the ingredients together until smooth.

Prepare the cocktail glasses by dipping each into water and then a small plate containing salt. This will give you that lovely salted rim margaritas are known for.

Pour the margarita mix into the margarita glasses, then garnish with a slice of lime and serve!

What kind of tequila should I use?

There are two popular types of tequila to use in these classic cocktails: a blanco or silver tequila or reposado tequilas.

Tequila reposado: This tequila is aged for 2-12 months in oak barrels, which gives it a nuanced, richer flavor.

Tequila blanco: this clear tequila is not aged and has a very agave-centered flavor with a bit of a spicy finish.

In general, use a mid-priced tequila; you’ll get the quality without wasting expensive tequila.

What kind of cherries are best for cherry margaritas?

It doesn’t really matter what kind of cherries you use; just grab a bag of cherries from whatever the grocery store carries, and it’ll work just fine. If you’re lucky enough to have a cherry tree, freshly picked cherries would be amazing!

Can I make non-alcoholic Frozen Cherry Margaritas?

Yes, it’s easy to make a non-alcoholic margarita! Make the following adjustments to make a virgin cherry margarita:

• Substitute sparkling water for the tequila.
• Use ¼ cup orange juice in place of the triple Sec
• Substitute agave syrup for the Grand Marnier

Can I double this recipe?

Yes, this recipe is easily doubled or tripled to serve a crowd. You can use the button on the recipe card to get exact amounts for a larger batch.

What to serve with Cherry Margaritas

Now the question is, what are you going to eat with this? Tacos? Enchiladas? At least have some cheese dip!  These homemade cocktails are perfect for Cinco de Mayo, backyard BBQs, and pool parties, or for a shower or brunch!

Try these fun drinks!

If you love making your own cocktail drinks at home, you have to try some of these recipes:

I love sangria! Continue the cherry theme with this sweet Cherry Sangria, made with cherries, strawberries, and plums mixed into Pinot Noir and sweet rose wine.

This Strawberry Basil Sangria, made with white wine, strawberries, and fresh basil, is a refreshing drink that looks beautiful as well! Or enjoy this Summer Rosé Sangria— the perfect choice for lazy summer days, backyard barbecues, and bridal showers. Pour a bottle of rosé wine over fresh fruit for the perfect fruity drink. 

If sangria isn’t what you’re looking for, try one of these mixed drinks instead:

• Pomegranate Lime Martini
• Cucumber Melon Mocktail
• Skinny Sparkling Margarita
• Winter Cosmopolitan

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Frozen Cherry Margaritas

My Frozen Cherry Margarita recipe combines tart cherries and lime concentrate with sweet liqueur and tequila. It’s the perfect drink for a hot summer day!

Course Drinks

Cuisine American

Keyword Frozen Cherry Margaritas

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 2 servings

Calories 388kcal

Ingredients

• 2 cups frozen cherries
• 1 cup ice
• 1/2 cup tequila
• 3/4 cup lime concentrate
• 1/4 cup Triple Sec
• 1 tablespoon Grand Marnier

Instructions

• Blend all ingredients together.
• Wet rim of margarita glasses and dip in salt.
• Pour margaritas into glasses and serve.

Nutrition

Serving: 1serving | Calories: 388kcal | Carbohydrates: 47g | Protein: 2g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 12mg | Potassium: 328mg | Fiber: 3g | Sugar: 42g | Vitamin A: 88IU | Vitamin C: 13mg | Calcium: 24mg | Iron: 1mg

This post was originally written on July 27, 2017. It has been updated in format and with pictures on June 13, 2024.

The post Frozen Cherry Margaritas appeared first on Easy Recipes From Home.

I was going to call this dish Mexican Sloppy José Sweet Potatoes. But I am pretty sure everyone would think it was a typo. And I am still not truly sure if it’s a true sloppy Joe since it’s not a sandwich. I mean it is sandwiched between sweet potatoes with a homemade taco seasoning. Does that count?

Still, I love trying new recipes, and I love this twist on a classic Sloppy Joe recipe! Those tasty sandwiches are comfort food for me, and something I could rely on that the whole family would eat. Well, this version is a little more grown-up but still absolutely delicious, especially with that Lime Crema on top!

Did you Know?

Several people claim to have made the original Sloppy Joe sandwich. Did it come from a tomato sauce version of Iowa’s famous “loose-meat” sandwiches? Was it born at Sloppy Joe’s Bar in Florida? Or did this great recipe originate at Sloppy Joe’s saloon in Havana? 

Wherever sloppy joes came from, there’s no doubt that classic sloppy joe mixture is delicious! This recipe keeps the feel of the original while adding a bit of Mexican flavor and, of course, those tender sweet potatoes as a base.

Ingredients for Mexican Sloppy Joe Stuffed Sweet Potatoes

This recipe makes 4 sweet potatoes, so you’ll need those plus some olive oil and salt and pepper to prepare them.

For the ground beef mixture, you’ll need the following simple ingredients:

• Olive oil
• Diced onion
• Diced jalapeno
• Minced Garlic
• Lean ground beef (ground turkey will also work!)
• Ketchup
• Worcestershire sauce
• Dark brown sugar (light is fine too)
• Dry mustard (or prepared yellow mustard)
• Taco seasoning
• Water
• Freshly chopped cilantro (for garnish—optional!)

We will also drizzle lime crema over the top. You can view the instructions here, and here are the ingredients you’ll need for that:

• Plain sour cream or Greek yogurt
• Lime juice and zest
• Minced garlic
• Kosher salt
• Ground black pepper
• Chili paste or sriracha (you could also use chili powder)
• Water 

How to make Mexican Sloppy Joe Sweet Potatoes

These sweet potato sloppy joes make an easy meal for a busy weeknight meal! Don’t be intimidated by all the steps in this recipe. The Lime Crema and Taco Beef Filling can be prepared as the sweet potatoes cook, saving you some time. 

Bake the Sweet Potatoes

1. Preheat the oven to 425°F., and prepare a baking sheet by lining it with a sheet of tin foil or parchment paper. Spray the liner with cooking spray.
2. Wash and dry the sweet potatoes. With a sharp knife, make some slits on two sides of each potato. Rub the potatoes with the olive oil and season with salt and pepper.
3. Place onto the baking sheet. Bake for 45-50 minutes or until potatoes are fork-tender.

Make the Lime Crema

In a medium bowl, mix the sour cream, lime zest, lime juice, minced garlic, salt, pepper, and chili paste until well blended. Add the water one teaspoon at a time, if needed, until the desired consistency has been reached so that the sauce can be drizzled over the potatoes.

Make the Taco Beef Filling

1. Heat a large skillet over medium-high heat with olive oil. Sauté the onion, garlic, and jalapeno for about 3-4 minutes, until soft and translucent.
2. Add the ground meat and cook over medium heat for 5-7 minutes until browned, breaking it apart as it cooks. If necessary, drain any liquid.
3. Add the ketchup, Worcestershire sauce, brown sugar, mustard, taco seasoning, and water and mix well. Cover and reduce heat to medium-low. Simmer for 15 minutes, stirring occasionally.
4. Slice open your baked sweet potato to act as a “bun”. Divide the meat mixture between the four potatoes. Top each with some of the Lime Crema, and sprinkle with freshly chopped cilantro.

Recipe Variations

• Add green onions or red onions for a nice crunch on top.
• Add some green bell pepper to your beef filling.
• If you like spice, add some red pepper flakes for more heat.
• Top your taco beef filling with shredded cheddar cheese.

More Mexican-Inspired Meals

If you love Mexican food like I do, try one of these easy recipes next time:

• Slow Cooker Mexican Lasagna
• Mexican Street Corn and Chorizo Tacos
• Spicy Tequila Shrimp Tacos
• Mexican Chicken Casserole
• Baked Mexican Dip

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Mexican Sloppy Joe Sweet Potatoes

Mexican Sloppy Joe Sweet Potatoes with ground beef, taco seasoning, and a Lime Crema are a delicious twist on an old favorite. Add them to your next Taco night!

Course Main Course

Cuisine American

Keyword Mexican Sloppy Joe Sweet Potatoes

Prep Time 15 minutes minutes

Cook Time 1 hour hour 10 minutes minutes

Total Time 1 hour hour 25 minutes minutes

Servings 4 servings

Calories 866kcal

Ingredients

Sweet Potatoes

• 4 sweet potatoes
• 2 tablespoons olive oil divided
• salt and pepper

Lime Crema

• 8 ounces sour cream or Greek yogurt
• 1 lime zested and juiced
• 1 clove garlic minced
• 1/4 teaspoon kosher salt
• pinch of pepper
• 1/4 teaspoon chili paste can use Sriracha
• 1-2 teaspoons water if needed

Taco Beef Filling

• 1 tablespoon olive oil
• 1 small onion diced small
• 1 small jalapeno diced small
• 2 cloves garlic minced
• 1 1/2 pounds ground beef
• ½ cup ketchup
• 1 tablespoon Worcestershire sauce
• 1 tablespoon dark brown sugar
• 1 teaspoon dry mustard can substitute 1 tablespoon of prepared yellow mustard
• 3 tablespoons taco seasoning
• 1/3 cup water
• freshly chopped cilantro for garnish, if desired

Instructions

Sweet Potatoes

• Preheat the oven to 425°F., and prepare a baking sheet by lining it with a sheet of tin foil. Spray the parchment with cooking spray.
• Wash and dry the sweet potatoes. With a sharp knife, make 4 slits on two sides of each potato. Rub the potatoes with the two tablespoons of olive oil and season with salt and pepper. Place onto the baking sheet.
• Bake for 45-50 minutes or until potatoes are fork tender.

Lime Crema

• In a medium bowl, mix together the sour cream, lime zest and juice, minced garlic, salt, pepper, and chili paste until well blended. Add the water one teaspoon at a time until the desired consistency has been reached so that the sauce can be drizzled over the potatoes.

Taco Beef Filling

• Heat a large skillet over medium heat with olive oil. Saute the onion, garlic, and jalapeno for about 3-4 minutes, until soft and translucent.
• Add ground beef, and cook for 5-7 minutes until browned, breaking it apart as it cooks. If necessary, drain any liquid.
• Add the ketchup, Worcestershire sauce, brown sugar, mustard, taco seasoning, and water and mix well. Cover and reduce heat to medium low. Simmer for 15 minutes, stirring occasionally.
• Divide mixture between the four sweet potatoes. Top each with some of the Lime Crema, and sprinkle with freshly chopped cilantro.

Notes

Do not be intimidated by all the steps in this recipe. The Lime Crema and Taco Beef Filling can be prepared as the sweet potatoes cook, saving you some time. 

Nutrition

Serving: 1serving | Calories: 866kcal | Carbohydrates: 65g | Protein: 35g | Fat: 52g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 23g | Trans Fat: 2g | Cholesterol: 154mg | Sodium: 883mg | Potassium: 1473mg | Fiber: 8g | Sugar: 23g | Vitamin A: 32796IU | Vitamin C: 19mg | Calcium: 181mg | Iron: 5mg

This post was originally published October 17, 2017. It has been updated in format and with pictures on April 11, 2024.

The post Mexican Sloppy Joe Sweet Potatoes appeared first on Easy Recipes From Home.

This creamy concoction is made with just a few simple ingredients and is easy to customize. Want more heat? Add some spices. Need more tang? Add more lime juice or zest. Lime crema is one of my favorite ways to spruce up a dish!

Sour Cream vs Mexican Crema

I use sour cream in this recipe because it’s readily available in grocery stores here in the US, but you could substitute Mexican crema instead. So what’s the difference?

Traditional Mexican crema is thinner than sour cream so you can drizzle it, rather than spoon it. It is also slightly sweeter and has a milder taste than American sour cream, with a similar flavor to French crème fraîche.

Sour cream is often incorporated into dips, dressings, and other dishes. Crema, on the other hand, is most often used as a topping to provide a tasty finish in Mexican cuisine.

Ingredients for Lime Crema

You only need a handful of ingredients for this creamy sauce. Here’s what you need:

• Plain sour cream (or you can substitute plain Greek yogurt)
• Fresh lime juice and zest
• Minced garlic
• Kosher salt
• Chili paste or sriracha sauce
• Ground black pepper
• Water

Use the recipe card below for the exact amounts of each ingredient.

How to make Lime Crema

This is so easy to make, you really don’t need instructions!  To make this version of Mexican crema, just add a container of sour cream to all the fresh ingredients in a small bowl and whisk until combined! Add water by the teaspoon until you reach the perfect drizzling consistency.

Use the Lime Crema sauce to top your favorite meal.

How to store Garlic Lime Crema

Lime crema can be stored in an airtight container in the refrigerator for up to 5-7 days. It’s important to keep it tightly sealed to prevent air exposure, which can cause the crema to oxidize and lose its fresh taste.

Can you freeze Lime Crema?

 I don’t recommend freezing this crema as the texture just isn’t the same when it thaws. It’s so easy to make that it’s best made and served fresh!

Can I double the recipe?

Yes, you can make a big batch of this and store it in the refrigerator to use as needed. It will only last about a week though, so keep that in mind.

What can I serve Lime Crema with?

• Dip tortilla chips in the crema.
• Drizzle it over these Beer Battered Fish Tacos!
• Use it as a topping for Burrito Bowls or Taco Salad.
• This crema is the perfect sauce for these Spicy Tequila Shrimp Tacos.
• Add a bright citrus flavor to these Mexican Street Corn and Chorizo Tacos, or any of your favorite tacos!

Variations on traditional Lime Crema

• Add some fresh cilantro to make a Cilantro Lime Crema recipe.
• Mash ½ an avocado in the sour cream mixture to make an Avocado Lime Crema recipe.
• Adjust the amount of lime zest or juice you use to suit your taste.
• While this crema isn’t overly spicy, you can omit the spice if you don’t want any heat. Likewise, you can add a bit more to heat up your crema!

Try a Lime-infused Drink with Dinner!

Make a Pomegranate Lime Martini with pomegranate and lime juice, vodka, and chilled champagne.

This recipe for Classic Mojitos will make you feel like you’re on vacation! Made with fresh mint leaves and a homemade lime simple syrup, this sweet rum cocktail will perk you up on warm summer days!

What are your favorite Mexican dishes? Share in the comments below!

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Lime Crema

Lime Crema is an easy condiment that adds a burst of flavor to finished dishes making it a perfect topping for tacos, quesadillas, and favorite Mexican dishes!

Course Side Dish

Cuisine Mexican

Keyword Lime Crema

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 8 servings

Calories 59kcal

Ingredients

• 8 ounces sour cream can substitute Greek yogurt
• 1 lime zested and juiced
• 1 clove garlic minced
• 1/4 teaspoon kosher salt
• 1/4 teaspoon chili paste or Sriracha sauce
• pinch of pepper
• 1-2 teaspoons water so that it's easily drizzled

Instructions

• In a medium bowl, whisk the sour cream, lime juice and zest, minced garlic, salt, chili paste, and pepper. If needed, add water by the teaspoonful until the desired consistency is reached so that it can be drizzled.
• Use it to top tacos, Mexican Sloppy Joe Sweet Potatoes, Mexican Chicken Casserole, and more.

Notes

This recipe makes 1 cup, and nutritional information has been calculated for 2 tablespoons per person.

Nutrition

Serving: 1serving | Calories: 59kcal | Carbohydrates: 2g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 17mg | Sodium: 82mg | Potassium: 46mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 181IU | Vitamin C: 3mg | Calcium: 32mg | Iron: 0.1mg

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