These crock pot walking tacos are an easy weeknight dinner for the family or a crowd! Serve them for Cinco de Mayo or Taco Tuesday!
One of my son’s favorite lunches to get at school is Walking Tacos. If you haven’t heard of them, it’s basically all of the taco fixings served on top of Frito’s or Doritos. We do Taco Tuesday every week in our house and I decided to do the walking tacos but in a crock pot for our family of 4. Scroll down for my recipe and be sure to pin for future!
Easy Crock Pot Walking Tacos
1 bag Frito’s corn chips (you can also use Doritos)
1 package of ground turkey or beef
1 red bell pepper diced
1 green pepper diced
1 yellow pepper diced
1 yellow onion diced
2 tbsp of garlic minced
1 can of Rotel tomatoes and diced chilies
1 packet of taco seasoning
1.) Start by spraying the bottom of the slow cooker with nonstick spray or olive oil.
2.) Pour the fritos on the bottom of the crockpot.
3.) Add the meat, onions, peppers, garlic, Rotel, and taco seasoning.
4.) Stir well and cook on low for 1-2 hours.
5.) When ready to serve scoop in a bowl and top with shredded lettuce, sour cream, cheese and guac.
6.) If you wish, top with more fritos for some extra crunch.
Note – putting the fritos in the crock pot will cause them to get a little soft. If you don’t like the texture, add all ingredients except the fritos into the crock pot. Then when getting ready to serve, layer your bowl with a layer of chips first, then add the taco fixings from the crock pot!
If you’re looking for an easy comforting weeknight meal, this sheet pan gnocchi is where it’s at. Crispy pillowy gnocchi with sausage, butternut squash and spinach topped with shredded gruyere cheese and the best part, it’s ready in 30 minutes! Scroll down for my easy sheet pan gnocchi recipe. And for another one of my favorite fall sheet pan recipes, click here.
Sheet Pan Gnocchi with Sausage and Butternut Squash
1 bag of gnocchi (I used Trader Joe’s cauliflower gnocchi but you can use any kind)
1 package of sweet italian chicken sausage, cut into chunks.
1 butternut squash, cubed
1/2 red onion diced
1 cup of brussel sprouts, shaved or sliced thin
sage leaves, roughly chopped
1 bag fresh baby spinach
Preheat oven to 400 degrees F.
On a large baking sheet, spread out the gnocchi, sausage, butternut squash, onion and brussel sprouts. Drizzle with olive oil, chopped garlic, salt and pepper and toss. Sprinkle with fresh sage.
Bake in the oven for about 20-25 minutes, flipping occasionally so it can roast evenly.
Remove from the oven after 20-25 minutes and add the fresh baby spinach to the sheet pan. Sprinkle with shredded gruyere cheese.
Place back in the oven and broil for 5-10 minutes until the spinach is wilted and everything is golden brown.
Remove from the oven and serve. Top with additional shredded cheese.
This quick and easy caprese pasta is perfect for when you need dinner on the table in a flash. Serve it with grilled chicken, or a tossed salad for a meatless or vegetarian meal. It’s also good served cold in the warmer months too! Scroll down for my recipe.
Quick and Easy Caprese Pasta
1 box of pasta (I used orecchiette)
1 container of cherry tomatoes, rinsed and halved.
2 Tbsp pesto
1 container of mozzarella pearls, drained.
chopped fresh basil
Bring a pot of salted water to a boil. Add the pasta and cook until al dente.
While the pasta cooks, prepare the tomatoes. Take a skillet, add some olive oil and heat over medium heat. Add the tomatoes and cook for a few minutes, or until the sides are roasted.
Drain the pasta and add to a large bowl.
Add the tomatoes, mozzarella.
Stir in pesto until combined.
Drizzle with balsamic glaze and top with some chopped basil, salt and pepper.
This quick and easy caprese pasta is perfect for when you need dinner on the table in a flash. Serve it with grilled chicken, or a tossed salad for a meatless or vegetarian meal. It’s also good served cold in the warmer months too!
Who loves an easy sheet pan dinner? I do! It’s quick to prepare and not a whole lotta cleanup. I shared this recipe over on my Instagram earlier this week as a sponsorship with BJ’s and decided it needs a permanent spot here since it is just THAT GOOD! This is the perfect easy weeknight dinner with the warm flavors of fall your whole family will love! Below I’m sharing my Easy Fall Sheet Pan Dinner.
Easy Fall Sheet Pan Dinner
1 pack of boneless skinless chicken thighs
2 cups of fresh brussels sprouts sliced in half (We used Wellsley Farms)
2 cups of diced butternut squash or sweet potatoes
4 apples, chopped (I used Wellsley Farms Gala or you can do Honeycrisp)
1 loaf of Wellsley Farms fresh bread cut into chunks
1/2 stick of butter
1/2 tsp sage
1/2 tsp thyme
salt and pepper to taste
Preheat oven to 400 degrees F. Take a large sheet pan and line with aluminum foil, then lightly spray with cooking spray.
Arrange the chicken, chopped veggies and apples on the sheet pan.
Sprinkle on spices
Add dabs of butter on the tops of the chicken, veggies and apples
Bake in the oven for 20 minutes
Take the sheet pan out of the oven and add the chunks of bread on top.
Place back in the oven and bake until golden brown.