I’m all about recipe mash-ups. Let’s mix up some flavors and add some excitement to the menu! This recipe is a little Italian, a little Mexican, and a whole lot of American!

Stuffed Shells are a favorite around here. They are just so versatile; you can put just about any filling in them, and they taste delicious. Plus, it’s an easy meal to make that doesn’t take much time. It freezes well, too, so it’s great for meal planning.

This time, I wanted to feature my favorite taco toppings, so I added them to the filling. Feel free to customize the ingredients with your favorite taco ingredients!

Ingredients for Taco Stuffed Pasta Shells

Here’s what you need to make these stuffed taco shells:

• Jumbo pasta shells (about 20)
• Olive oil
• Chopped onion
• Minced garlic
• Lean ground beef
• Taco seasoning (try my homemade version!)
• Water
• Refried beans
• Sweet corn (drained)
• Rotel tomatoes (NOT drained!)
• Minced jalapeno
• Shredded Mexican cheese blend
• Chunky salsa
• Chopped green onions or cilantro for garnish (optional)

Scroll to the end of the post for a recipe card with a detailed ingredient list and instructions!

How to make Taco Stuffed Shells

1. PREPARE: Preheat oven to 350 degrees F, and prepare a 9 X 13-inch baking dish by spraying it with nonstick cooking spray. Cook the jumbo shells in a large pot of salted water according to the package directions for “pre-bake cooking” (about 9 minutes). Drain and set aside.
2. GROUND BEEF FILLING: Pour the olive oil into a large skillet and warm over medium heat. Sautée the garlic and onion until fragrant, about 3 minutes. Add the ground beef to the skillet and cook until brown. Next, add the homemade taco seasoning, water, refried beans, drained corn, and Rotel tomatoes (and minced jalapeno, if using.) Stir until well combined and let simmer for about 5 minutes.
3. STUFF THE SHELLS: Put the ground beef mixture into each of the cooked pasta shells and place them into the casserole dish in a single layer. I like to use a large spoon. You may have a small amount of the taco mixture left over – warm it up and use it in a salad for tomorrow’s lunch, or enjoy it as tacos! Next, spoon about a tablespoon of the salsa over the top of each shell.
4. BAKE: Cover the pan with aluminum foil and bake for 30 minutes. Then remove the foil and sprinkle the shredded Mexican cheese over the top of the stuffed shells. Return the dish to the oven to bake uncovered for another 5 – 10 minutes or until the cheese is melted. Sprinkle with green onions and cilantro before serving, if desired.

Recipe Variations

• You can omit the corn, Rotel, or jalapeno as desired and/or substitute other favorite toppings such as black beans, finely chopped black olives, diced bell peppers, etc.
• Add a spoonful of sour cream or guacamole when serving for extra flavor!
• Cover shells with taco sauce instead of salsa.
• You can use other cheeses, like cheddar cheese, Monterey Jack cheese, etc.

FAQs

How do I store leftover Taco Stuffed Shells?

Cover the baking dish tightly with foil or transfer leftovers to an airtight container and store the shells in the fridge for 2-3 days. Reheat in the microwave or in a 350-degree oven until warmed through.

Can I make this meal ahead of time?

You can make this dish in the morning for tonight’s dinner! Make this as directed up to 8 hours in advance, then cover tightly with foil and refrigerate until you are ready to bake them. If you make them much earlier than that, the shells may get a little soggy and not turn out well.

Can I freeze Taco Stuffed Shells?

Stuffed shells are one of my favorite freezer meals! You can store them in the freezer once they are assembled in the baking dish. Cover them tightly with foil and freeze for up to one month. 

To thaw, transfer the dish to the fridge overnight (or the morning before you plan to cook it). Let the dish sit at room temperature while the oven preheats, then bake as directed.

More Stuffed Shell Recipes

Try one of these variations next time!

• Spinach and Ricotta Stuffed Shells
• Pepperoni Pizza Stuffed Shells
• Classic Baked Stuffed Shells
• Chicken Alfredo Stuffed Shells
• Easy Stuffed Shells with Cottage Cheese

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Taco Stuffed Shellls

Want an easy Mexican-inspired dish for your menu this week? These Taco Stuffed Shells are perfect – pasta shells stuffed with a hearty taco filling, covered with salsa, then smothered in melty cheese!

Course Dinners

Cuisine Mexican

Keyword Taco Stuffed Shells

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 6 servings

Calories 559kcal

Author Lynne Feifer

Ingredients

• 20 jumbo pasta shells 6 ounces
• 2 tablespoons olive oil
• 1 small onion chopped
• 3 cloves garlic minced
• 1 pound ground beef
• 3 tablespoons Homemade Taco Seasoning
• ⅓ cup water
• 16 ounces refried beans
• 15.25 ounces sweet corn drained
• 10 ounces Rotel tomatoes not drained
• 1 minced jalapeno if desired
• 2 cups shredded Mexican cheese
• 1 ½ cups chunky salsa mild, medium or hot as desired
• 2 tablespoons chopped green onions and or cilantro for optional garnish

Instructions

• Preheat oven to 350 degrees F, and prepare a 9 X 13-inch baking dish by spraying it with cooking spray.
• Cook pasta shells according to package directions for "pre-bake cooking", about 9 minutes.
• Pour the olive oil into a large skillet and warm over medium heat. Sautée the garlic and onion until fragrant, about 3 minutes. Add the ground beef to the skillet and cook until brown.
• Add the homemade taco seasoning, water, refried beans, drained corn and Rotel tomatoes (and minced jalapeno, if using.) Stir until well combined, and let simmer for about 5 minutes.
• Put the filling into each shell and place into the baking dish. You may have a small amount left over – warm it up and use in a salad for tomorrow's lunch or enjoy it as tacos! Spoon about a tablespoon of the salsa over each of the shells.
• Cover the pan with tin foil and bake for 30 minutes.
• Remove tin foil and sprinkle the remaining the shredded Mexican cheese over the shells. Return to oven to bake uncovered for another 5 – 10 minutes or until cheese is melted. Sprinkle with green onions and cilantro before serving, if desired.

Nutrition

Calories: 559kcal | Carbohydrates: 52g | Protein: 35g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.5g | Cholesterol: 85mg | Sodium: 1257mg | Potassium: 824mg | Fiber: 8g | Sugar: 12g | Vitamin A: 954IU | Vitamin C: 16mg | Calcium: 328mg | Iron: 4mg

The post Taco Stuffed Shells appeared first on 365 Days of Baking.

This Spare Ribs recipe can really go a long way, especially if you have multiple things you need to do today.

That’s why I decided to make my own. I looked at multiple ways of making spare ribs, and I didn’t realize there were that many. I’ve decided that the slow cooker spare ribs are the best way to go! It’s certainly the easiest method!

Handed down from my grandmother, I discovered this treasure in my mother’s box full of wonderful recipes after she passed away. That was over 30 years ago and I’ve been making them ever since. It’s a great family dinner to have in my arsenal since the whole family loves these tender ribs!

And is it a slow cooker or a crockpot? I guess it’s for you to decide. 

Why you’ll love this easy recipe for Crock Pot BBQ Ribs

• These are the best slow cooker ribs! I LOVE them because they are so darn easy to make! You only need about a 30-minute prep in the morning and dinner is good to go when you walk in the door from a busy day. It doesn’t get any better than that!
• Sure, you could just pour a bottle of your favorite barbecue sauce over some ribs before cooking and call it good, but this vinegar-based sauce is so flavorful, you’ll want to make your own sauce every time!
• The best part is that cooking ribs low and slow in a crockpot makes them so tender and juicy. You really can’t get the same result as you do with crock pot ribs with other cooking methods. At least, you can’t get those results without tons more work!

Types of Pork Ribs

You might wonder if you can use a different style of ribs in this recipe. The short answer is “yes” because this recipe will work with all different types of ribs. However, you will get a different taste and texture based on which kind of ribs you use.

Pork ribs have three basic cuts—back ribs, spare ribs, and country-style ribs.

Baby Back Pork Ribs: Butchers cut these lean and tender ribs from the top of the rib cage. They are shorter than spare ribs.

Spare Ribs: These ribs are richer in flavor. They are cut from the belly and have longer bones and less meat than baby back ribs.

St. Louis style Ribs: This kind of rib is actually a specific cut of spare ribs, cut in a uniform rectangular shape. It’s named after the area where this cut became popular.

Country Style Pork Ribs: This rib is the meatiest, mostly because it isn’t actually a rib at all! It’s more of a pork chop cut from an area near the shoulder blade.

Now, as to which kind of ribs are the best ribs? I guess you’ll have to choose your favorite!

Why are these ribs called Crockpot “Spare” ribs?

You might think the word “spare” refers to an “extra” rib. But in this case, spare ribs comes from a German word that translates to “speared ribs”, as in meat traditionally cooked on a spear or spit.

Is it “Spare Ribs” or “Spareribs”?

You might have your own favorite way of referring to this rack of ribs! But in our ever-confusing English language, it is equally acceptable to call them “spare ribs” (two words) or “spareribs” (one word). I’ll stick with two in this post.

Why choose a Slow Cooker for these delicious ribs?

All kinds of ribs have the most flavor and are most tender when cooked slowly over low heat. And with crockpot ribs, you can fix it and forget it!

Ingredients for Crockpot Spare Ribs

To make about three pounds of slow cooker ribs, you’ll need the following ingredients (see recipe card for detailed amounts):

• Boneless ribs
• Chopped onion
• Lemon juice
• White vinegar
• Worcestershire sauce
• Light brown sugar
• Water
• Chili sauce
• Salt
• Ground black pepper
• Carrots
• Potatoes

How to make the best Slow Cooker Pork Ribs

This is such an easy ribs recipe! Follow these simple steps:

Prepare: Turn the crockpot on low, and cut ribs into single servings. You can line your crockpot or spray with cooking spray to help with cleanup. Peel carrots and potatoes, then cut them into thirds then halves again.

Sear: Prepare a large skillet by coating it with cooking spray. Place the ribs into the skillet over high heat and brown all sides. It should only take a couple of minutes on each side.

Fill: Place half of the carrots and potatoes into the bottom of your slow cooker. Place the spare ribs on top in a single layer. Cover the ribs with the remaining carrots and potatoes.

Blend: In a blender, combine onion, lemon juice, vinegar, Worcestershire sauce, brown sugar, and chili sauce. Blend on high until ingredients combine completely. Evenly distribute the sauce over the meat, carrots, and potatoes in the crockpot.

Cook: Let the meal cook for 8-10 hours on low heat. You can also cook on high for 4-6 hours, stirring occasionally. These slow-cooked ribs should be fork tender and ready for dinner time. We love when everything is blended together, so you get the flavor from all of the ingredients in every bite!

Tips and tricks to help you enjoy those Crockpot Spare Ribs even more!

• Place the 6 tablespoons of water into the empty chili jar, shake, and add to the blender. This will remove the remaining contents from the jar and you won’t have to rinse it to recycle it!
• You can also bake this recipe in a large glass pan or casserole dish, but keep in mind that I have not had them or made baked spare ribs. So, you’re on your own! 
• Refrigerate leftover ribs in an airtight container. They will keep for 3-4 days. Cooked ribs may also be frozen and kept for up to 3 months. Defrost overnight before reheating.

Other Slow Cooker Recipes

I actually have a large selection of slow cooker meals here, and I’m always making more, so be sure to watch for them!

This Slow Cooker Spicy Orange Roast is delicious when shredded. Serve it in lettuce wraps for a bit different take on a pot roast.

Need to bring something to that game day party? Try this great recipe for Slow Cooker Buffalo Chicken Dip. It’s perfect for everything from crackers and chips to veggies!

I also love making sandwiches from shredded meat, and this Crockpot BBQ Root Beer Chicken is perfect for that! Serve them with potato salad on top- trust me! It’s weird but good!

Can’t get enough ribs? Try these recipes:

If you loved the crockpot spare ribs, you’ll love these recipes too!

• BBQ Spare Ribs
• Braised Short Ribs
• Honey Mustard Ribs
• Slow Cooker Beef Chili Verde with Polenta

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Crockpot Spare Ribs

Crockpot Spare Ribs – an easy meaty dinner with carrots and potatoes covered in a tangy sauce. This tender, hearty meal is perfect when you don't want to turn on the oven in the summer or want comfort food in the winter.

Course Main Course

Cuisine American

Keyword Spare Ribs

Prep Time 20 minutes minutes

Cook Time 10 hours hours

Total Time 10 hours hours 20 minutes minutes

Servings 6 people

Calories 659kcal

Author Lynne Feifer

Ingredients

• 3 lbs. boneless spare ribs beef or pork
• 2 tablespoons chopped onion
• 6 tablespoons lemon juice
• 3 tablespoons white vinegar
• 1 tablespoon Worcestershire sauce
• 3 tablespoon light brown sugar
• 6 tablespoons water
• 12 ounces Heinze chili sauce
• 1 teaspoon salt
• ½ teaspoon freshly ground pepper
• 4-6 carrots
• 5-7 medium potatoes

Instructions

• Turn crockpot onto low, and cut the ribs into single servings. 
• Prepare a large skillet by coating it with cooking spray. Place ribs in the skillet over medium high heat and sear on all sides. 
• Peel potatoes and carrots. Cut them into thirds, then halves. Place half of potatoes and carrots in the bottom of the crockpot. 
• Place the browned spare ribs on top in a single layer if possible. Cover with the remaining carrots and potatoes. 
• In a blender, combine onion, lemon juice, vinegar, Worcestershire sauce, brown sugar, and chili sauce. 
• Blend on high until all ingredients are mixed well. Evenly distribute the sauce over the carrots and potatoes. 
• Cook until meat is fork tender and shreds easily- low for 8-10 hours, or high for 4-6 hours Stir occasionally while cooking. This dish tastes best when everything is mixed together.

Notes

If you prefer to buy bone-in ribs, purchase 4.5 lbs. to make this recipe, and you may need to use the least amount of vegetables called for.

Nutrition

Calories: 659kcal | Carbohydrates: 8g | Protein: 35g | Fat: 53g | Saturated Fat: 17g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 181mg | Sodium: 613mg | Potassium: 601mg | Fiber: 0.1g | Sugar: 7g | Vitamin A: 4IU | Vitamin C: 6mg | Calcium: 45mg | Iron: 2mg

This post was originally published on March 14, 2012. It has been updated in format and with pictures on July 2, 2025.

The post Gram’s Crockpot Spare Ribs appeared first on 365 Days of Baking.

With all the big games coming up, it’s absolutely necessary to have some recipes on hand that are easy to make, full of flavor, and shareable. Maybe you need a quick meal before heading out to the game, or you want something easy you can bring with you to the next party. Whether you’re feeding your whole family or hosting friends, this recipe will have everyone coming back for seconds. 

One of my favorite ways to cook up an easy meal is using a batch of pre-cooked Hawaiian rolls to make sliders. The name brand works best, but even the store brand works just fine. You can slice the whole package of rolls in half at once, fill the bottom buns with your favorite sandwich toppings, then add the top buns back and bake! I do this with my other easy slider recipes: Ham and Cheese Party Sandwiches, Aloha Sloppy Sliders, and even Turkey Sliders with Cranberry Sauce!

Ingredients for Mini Big Mac Sliders

Let’s start with the ingredients needed to make your homemade Big Mac sauce:

• Mayonnaise
• Sweet pickle relish
• Dijon mustard
• Granulated sugar
• White vinegar
• Paprika
• Onion powder
• Garlic powder
• White peppers

For the burgers themselves, you’ll need the following ingredients:

• Ground beef
• Finely chopped onion
• Garlic powder
• Salt and pepper to taste

For the sliders overall, you’ll need these things:

• American cheese slices
• Melted butter
• Sesame seeds
• Pickle slices
• Shredded iceberg lettuce

Be sure to review the recipe card below for the full recipe with exact amounts of ingredients and detailed instructions!

How to make Big Mac Sliders on Hawaiian Rolls

First, Make the Sauce: 

1. In a small bowl, mix all the sauce ingredients: mayonnaise, pickle relish, Dijon mustard, sugar, vinegar, paprika, onion powder, garlic powder, and white pepper. 
2. Cover and refrigerate until ready to use. 

Next, Prepare the Slider Buns: 

3. Preheat the oven to 375°F. 
4. Line a sheet pan or baking dish with parchment paper. Slice the Hawaiian rolls in half horizontally using a serrated knife.I like to just fold down the sides of the cardboard and slice through the whole package at once, keeping the tops as one large piece.
5. Brush the cut sides of the buns with 2 tablespoons of melted butter. Place them cut-side up on the baking sheet and toast them in the oven for 4–5 minutes or until lightly golden. Remove and set aside. 

Cook the Burger Filling: 

6. In a large skillet over medium heat, cook the ground beef and chopped onion, breaking up the meat with a spatula. 
7. Season with garlic powder, salt, and pepper. Cook until the beef is browned and the onions are translucent. Drain any excess grease. 
8. Alternatively, you could mix the ground beef and seasonings together, spread it out into an even layer the size of your buns on a hot skillet, then cook the ground beef until done, flipping to cook both sides. This gives your sliders burger patties rather than the crumbled ground beef.

Finally, Assemble and Bake the Mini Big Macs: 

8. Spread some of the prepared sauce on the bottom halves of the buns. 
9. Layer the ground beef mixture on top, followed by a layer of cheese and then pickle slices. 
10. Place the top halves of the buns back on, brush the top of the buns with the remaining 2 tablespoons of melted butter, and sprinkle with sesame seeds. 
11. Bake in the oven for 5–7 minutes, or until the cheese is melted. 
12. Remove from the oven, lift the tops of the buns, and add the shredded lettuce. Replace the tops and serve immediately with extra sauce on the side. 

Recipe Notes and Tips: 

• Use Lean Ground Beef: This minimizes the amount of grease and makes cleanup easier. 
• Make The Sauce Ahead of Time: The Big Mac sauce can be prepared up to a week in advance and stored in the fridge. 
• Save Time: If you’re short on time, use a store-bought Big Mac-style sauce from the grocery store. 
• Crispy Lettuce Hack: Add the shredded lettuce just before serving to keep it fresh and crisp. We found if we assembled and baked the sliders with the lettuce it got a little wilted and soggy. So we highly recommend adding it after they have been heated through in the oven. 
• Customize It: Add more cheese, pickles, or onions to suit your taste preferences! 

FAQs

Can I use a different type of bun? 

Yes! If Hawaiian rolls aren’t your thing, try brioche slider buns or any small, soft rolls you like. 

Can I make this Big Mac Sliders recipe ahead of time? 

You can cook the beef mixture and prep the sauce in advance. Assemble and bake the sliders just before serving for the best flavor and texture. 

How do I store leftover Big Mac Sliders? 

Store leftover sliders in an airtight container in the refrigerator for up to 2 days. Reheat in the oven to maintain their texture. 

Can I freeze these sliders? 

It’s not recommended to freeze the assembled sliders, but you can freeze the cooked beef mixture. Thaw and reheat before assembling. 

Can I use a different type of cheese? 

Absolutely! While American cheese gives that classic Big Mac flavor, cheddar, Swiss, or even pepper jack can be great substitutes. 

More Game Day Recipes

Want to bring something besides sliders? I’ve got you covered! Try one of these fun recipes:

• Pepperoni Bread
• Chicken Nachos
• Easy Layered Taco Dip
• Beer Cheese Dip and Pretzel Bites
• Slow Cooker Chicken Enchilada Bites

What is your favorite thing to bring to the game day party?

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Big Mac Sliders

Big Mac Sliders are packed with those iconic flavors of the classic burger with juicy ground beef and the classic Big Mac toppings like melted American cheese, pickles, lettuce, and a special sauce!

Course Appetizer, Dinners

Cuisine American

Keyword Big Mac Sliders

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 12 sliders

Calories 269kcal

Author Lynne Feifer

Ingredients

Big Mac Sauce

• 1 cup mayonnaise
• 4 tablespoons sweet pickle relish
• 2 tablespoons Dijon mustard
• 1 teaspoon granulated sugar
• ½ tablespoon white vinegar
• 1 ¼ teaspoons paprika
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• ⅛ teaspoon white pepper

Big Mac Burger Filling

• 1 pound lean ground beef
• ½ cup finely chopped onions
• 1 teaspoon garlic powder
• salt and pepper (to taste)

For the Sliders

• 12 count Hawaiian rolls
• 6 slices American cheese
• 4 tablespoons butter, melted
• sesame seeds
• pickle slices
• 1-2 cups shredded lettuce

Instructions

Make the Sauce

• In a bowl, mix all the sauce ingredients: mayonnaise, pickle relish, Dijon mustard, sugar, vinegar, paprika, onion powder, garlic powder, and white pepper. 
• Cover and refrigerate until ready to use. 

Prepare the Slider Buns

• Preheat the oven to 375°F. 
• Line a baking sheet with parchment paper. Slice the Hawaiian rolls in half horizontally using a serrated knife. 
• Brush the cut sides of the buns with 2 tablespoons of melted butter. Toast them in the oven for 4–5 minutes or until lightly golden. Remove and set aside. 

Cook the Burger Filling

• In a large skillet over medium heat, cook the ground beef and chopped onion, breaking up the meat with a spatula. 
• Season with garlic powder, salt, and pepper. Cook until the beef is browned and the onions are translucent. Drain any excess grease. 

Assemble and Bake

• Spread some of the prepared sauce on the bottom halves of the buns. 
• Layer the ground beef mixture on top, followed by slices of American cheese and pickle slices. 
• Place the top halves of the buns back on, brush with the remaining 2 tablespoons of melted butter, and sprinkle with sesame seeds. 
• Bake in the oven for 5–7 minutes, or until the cheese is melted. 
• Remove from the oven, lift the tops of the buns, and add the shredded lettuce. Replace the tops and serve immediately with extra sauce on the side. 

Notes

Please see the post for tips and directions on how to make individual patties for your sliders. 

Nutrition

Serving: 1slider | Calories: 269kcal | Carbohydrates: 4g | Protein: 11g | Fat: 23g | Saturated Fat: 7g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 52mg | Sodium: 421mg | Potassium: 177mg | Fiber: 0.4g | Sugar: 3g | Vitamin A: 393IU | Vitamin C: 1mg | Calcium: 121mg | Iron: 1mg

The post Big Mac Sliders appeared first on 365 Days of Baking.

This Chili Cheese Dip is deliciously addicting! Made with cream cheese, a can of chili, and shredded cheese, I guarantee you’ll have to pull yourself away from this cheesy dip so your other party guests can get some! I love easy recipes I can throw together to feed a crowd, and this cheese dip with chili fits the bill! I bet it won’t even last through the entire game!

To Bean or Not to Bean?

When it comes to chili, that is the question! This easy recipe uses a can of chili with beans in part because I find it to be more filling, but you could certainly use a can of no-bean chili if you prefer.

I like beans because they add interest with flavor and texture, and beans provide some nutrients like fiber that make this dish a bit more substantial. They also help stretch a dish to feed more people.

3-Ingredient Chili Cheese Dip Ingredients

When I say “3 ingredients”, that’s exactly what I mean. For this chili and cheese dip, you need only

• Cream cheese (room temperature)
• Shredded Mexican blend cheese
• Canned chili with beans (I used Hormel brand)

That’s it! Of course, if you want to add more ingredients to spice up the flavor or appearance, you can, but this delicious dip really doesn’t need it!

Check the recipe card at the bottom of the post for the exact amounts you need for each ingredient.

How to make Chili Cream Cheese Dip

1. First, you need to preheat your oven to 350°F. Next, spray a 1 1/2 qt. baking dish with cooking spray. You could also use a large pie plate.
2. Now spread the softened cream cheese all over the bottom of the dish, then cover the layer of cream cheese with 1/2 cup of the Mexican cheese.
3. Pour the can of Hormel chili over the top and use a rubber spatula or the back of a large spoon to spread it to the edges. Finally, sprinkle the remaining Mexican cheese over the top.
4. Bake the chili dip for 20-25 minutes or until the cheese melts completely. Serve warm with your favorite dippers!

Recipe Variations

• Have your own homemade chili? Use that instead of the canned stuff!
• Instead of having distinct layers, you can stir together the chili and cream cheese until combined, then either stir in the shredded cheese or sprinkle it all over the top.
• Garnish the top with diced green onions or cilantro.
• Use shredded cheddar cheese, pepper jack cheese, or colby jack cheese instead
• Add some minced onion or diced jalapeno for a bump in flavor.
• Keep this homemade chili cheese dip warm by transferring it to a crock pot or using a heating plate under the dish.

Serving Suggestions

This cheesy chili dip is so good! Here’s what I like to use for dipping:

• Your favorite tortilla chips
• Corn chips like Fritos Scoops
• Buttery crackers like Ritz or Club Crackers
• Saltine crackers
• Pita chips
• Sliced bread
• Toasted baguette slices
• Naan bread
• Fresh veggies like carrots and celery
• French fries

How do I store leftover 3-ingredient Chili Cheese Dip?

Store the leftover homemade chili dip in an airtight container in the refrigerator. It should last 2-3 days. Reheat it in the microwave.

More Dip Recipes You’ll Love

I love a good party dip! They make such tasty appetizers! Here are some of my favorite savory dips to bring:

• Pepperoni Pizza Dip is made with three different kinds of cheese, pizza sauce, Italian seasonings, and HORMEL® Cup N’ Crisp Pepperoni Bold for an easy appetizer!
• Creamy, cheesy Crockpot Spinach Artichoke Dip has just the right amount of spice to make it the perfect appetizer for tailgates during football season or for any gathering!
• This flavorful Curry Dip is perfect for dipping raw vegetables, but also makes a lovely sandwich spread or even a dip for potato wedges or French fries!
• Chicken Taco Dip is an easy appetizer loaded with gooey cheese, taco spices, zesty jalapeños, and sour cream.
• Beer Cheese Dip is a smooth, slightly spicy cheese dip with a touch of your favorite brew that goes perfectly with the easy homemade pretzel bites.

Sweet Dips

For a sweet treat, try one of these fun dessert dips:

• Hot Chocolate Dip
• Chocolate Cheesecake Dip
• Fluffernutter Dip
• Pina Colada Dip
• Lime Cheesecake Dip

Which one will you make for your next party?

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3-Ingredient Chili Cheese Dip

Need an easy party dip? Look no further than this 3-Ingredient Chili Cheese Dip! It’s creamy, it’s beefy, and so easy to assemble for your next game day celebration, family party, or any get-together!

Course Appetizer

Cuisine American

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Calories 331kcal

Author Lynne Feifer

Ingredients

• 8 ounces cream cheese room temperature
• 1 cup shredded Mexican Cheese divided
• 25 ounces Hormel Chili with beans See note

Instructions

• Preheat oven to 350°F, and spray a 1 1/2 qt. baking dish with cooking spray.
• Spread the cream cheese over the bottom of the dish and cover with 1/2 cup of the Mexican cheese.
• Cover with the chili, spreading to the edges, and sprinkle remaining Mexican cheese over the top.
• Bake for 20-25 minutes. Serve with tortilla chips, crackers and sliced bread.

Notes

Don’t like beans? Feel free to use a can of bean-free chili!

Nutrition

Serving: 1serving | Calories: 331kcal | Carbohydrates: 16g | Protein: 13g | Fat: 25g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 76mg | Sodium: 849mg | Potassium: 497mg | Fiber: 5g | Sugar: 3g | Vitamin A: 1029IU | Vitamin C: 2mg | Calcium: 215mg | Iron: 4mg

The post 3-Ingredient Chili Cheese Dip appeared first on 365 Days of Baking.

Taco Dip is not only my go-to appetizer, but it’s perfect on a weeknight when I’m working late and need something quick and fun for dinner. It’s great to take for tailgating or other family gatherings too!

Easy Taco Dip

We love Mexican flavors around here and I’m always looking for more Game Day Snacks to share when we gather friends to watch Football. 

You’ll love this layered taco dip recipe that has just about all of my favorite Mexican flavors packed into one easy appetizer. 

Ingredients for Beef Taco Dip

This dip is easily customizable using a few basic ingredients. Gather together these things to make this tasty dip:

• Olive oil
• Chopped onion
• Ground beef
• Taco seasoning mix – make your own and always have it on hand!
• Water
• Refried beans
• Sour cream
• Shredded Mexican Blend Cheese (you can also use cheddar cheese)
• Tomato
• Diced jalapeno
• Tortilla chips (For serving)

Make sure to review the recipe card below to find the exact amount you’ll need of each ingredient for this chip dip.

How to Make Layered Taco Dip

Making taco dip hardly gets any easier! 

1. First, prepare a 9-inch pie plate by spraying it with nonstick cooking spray. Then heat the oven to 350 degrees F.
2. Next, add a little olive oil to a large skillet and heat over medium-high heat. Add your chopped onion and saute until soft, about 4-5 minutes.
3. Add the ground beef to the skillet and cook until the meat crumbles and falls apart. Drain excess fat. Pour in the Taco Seasoning (homemade or store-bought) and water and simmer for at least 5 minutes. Set it aside to cool slightly.
4. Spread refried beans evenly all over the bottom of a pie plate. Then cover it completely with the taco meat.
5. Next, spread the sour cream on top of the beef. Top off the sour cream layer with the shredded taco cheese.
6. Then, bake the whole thing until the cheese is ooey-gooey and melty. It takes about 15 minutes for everything to get heated through. 

Serve garnished with diced tomatoes, sliced jalapeños, and plenty of sturdy tortilla chips to dip. So good! 

FAQs

How do I store leftover Hot Taco Dip?

Wrap your dish tightly with plastic wrap or aluminum foil and store in the fridge for 2-3 days. Then you can reheat as needed in the oven or microwave.

You can also transfer your dip to an airtight container if that’s easier.

What are some other recipe variations?

• Try substituting Chorizo sausage instead of hamburger, or for a lighter recipe, use ground turkey.
• Use black beans for more protein to make this more filling.
• Add an avocado or guacamole layer before serving this flavorful dip.
• Use any of your favorite toppings like black olives, crunchy red onion or green onions, diced bell peppers, fresh cilantro, and more!
• ​Serve with corn chips like Fritos scoops for an alternative to the classic tortilla chip.

Game Day Recipes

When life is busy–like it’s been around here lately, I love good party food that comes together in less than 30 minutes! Making layered taco dip is quick and easy.

It’s not a game day if there aren’t chicken wings on the menu. Am I right? These Honey Garlic Chicken Wings can be easily made in the oven or air fryer and have the perfect balance of sweet and spicy.

Serve this game day dip along with other favorites like this Buffalo Chicken Cheese Ball, Slow Cooker Buffalo Chicken Dip, and Jalapeno Ranch Dip.

And of course, you can never go wrong with nachos! These Loaded BBQ Chicken Nachos are filled with cheese, shredded BBQ chicken, and ALL the fixin’s.

Taco Recipes

If you like this easy taco dip recipe, I have plenty of other taco-inspired recipes for you to enjoy. These are all ideal for a tailgating or game day party, too!

• Chicken Taco Dip uses delicious shredded chicken for an appetizer that’s difficult to stop eating. Your guests will be impressed when you serve them a Taco Braid stuffed with all their favorite fillings. 
• If you like crispy crunchy chicken but don’t want to mess with frying, try this Crunchy Taco Chicken, too! Chicken breasts coated in taco seasoning and tortilla chips were delicious served with pico de gallo. 
• You can never go wrong with Taco Casserole or Taco Hummus Wraps for either a game day viewing party or a quick family dinner. To feed a crowd with finger food, you definitely need these Taco Pockets too.
• When you need a meal you can cook in your slow cooker while you get everything else done, try Slow Cooker Carne Asada Taco Boats.

What’s your favorite way to eat tacos?

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Taco Dip

Taco Dip with tortilla chips is an easy game-day or anytime appetizer! Layers of refried beans, taco-seasoned ground beef, sour cream, cheese, and your favorite taco toppings, are sure to be a hit.

Course Appetizer

Cuisine Mexican

Keyword Dip, Taco Dip

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 6 people

Calories 444.33kcal

Author Lynne Feifer

Ingredients

• 1 tablespoon olive oil
• 1 medium onion chopped
• 1 lb. ground beef
• 1 ounce taco seasoning
• ⅔ cup water
• 15 ounces refried beans
• 1½ cups sour cream
• 1 cup shredded Mexican Blend Cheese
• 1 tomato diced
• 1 jalapeño diced or sliced
• tortilla chips for serving

Instructions

• Preheat oven to 350 degrees F.
• Prepare a 9-inch pie plate by spraying it with cooking spray.
• In a large skillet over medium-high heat, add the olive oil.
• Add chopped onion to the skillet and saute until soft, about 4-5 minutes.
• Place the ground beef into the pan and heat until completely cooked, breaking it apart as it cooks.
• Drain the fat.
• Add the packet of taco seasoning, and 2/3 cup water. Stir to combine and simmer for at least 5 minutes. Let cool slightly.
• Spread the refried beans on the bottom of the pie plate.
• Completely cover with seasoned ground beef.
• Spread with sour cream.
• Evenly distribute shredded cheese.
• Bake for 15-20 minutes until cheese is melted and everything is heated through.
• Garnish with diced fresh tomato, jalapeño and serve with tortilla chips

Nutrition

Serving: 1g | Calories: 444.33kcal | Carbohydrates: 15.29g | Protein: 22.14g | Fat: 32.49g | Saturated Fat: 14.91g | Cholesterol: 95.15mg | Sodium: 1033.51mg | Potassium: 377.9mg | Fiber: 4.49g | Sugar: 5.83g | Vitamin A: 1165.61IU | Vitamin C: 9.58mg | Calcium: 320.43mg | Iron: 2.62mg

This post was originally published January 12, 2018. It has been updated in format and with photos on December 30, 2024.

The post Easy Layered Taco Dip appeared first on 365 Days of Baking.

When I go to a party, I want to bring something that is super easy to throw together but that still tastes great! It’s surprising how easy these party meatballs are to make. I use frozen pre-cooked meatballs to make it even easier, but you can make your own with this recipe if you really want to impress your friends!

Why I Love Bringing Meatballs to a Party

• The sweet and sour sauce is delicious and makes these meatballs so addicting!
• They are perfect for spearing with toothpicks so you can eat on the go.
• Meatballs are easy to make, and this recipe takes only a little bit of time to prep.
• Since they warm in the crockpot, all you have to do is throw everything in the pot and go!
• They are a huge hit at parties with both kids and adults!

Slow Cooker Sweet and Sour Meatball Ingredients

You only need six ingredients to make the irresistible sweet and sour sauce. Gather together the following sauce ingredients:

• Light brown sugar
• Water
• Ketchup
• Apple cider vinegar
• Soy sauce (I recommend low-sodium)
• Corn starch

You’ll also need a bag of frozen meatballs and a can of pineapple chunks.

You can find the detailed ingredient list and instructions in the recipe card at the bottom of the post!

How to make Sweet and Sour Meatballs

This meatball appetizer is super simple! I like to mix the sauce right in the crockpot to cut down on dirty dishes! But you can use a small bowl to mix the sauce if you want.

First, place the brown sugar, water, ketchup, vinegar, soy sauce, and cornstarch in the bowl of the crockpot. Mix well until thoroughly combined.

Drain the can of pineapple, then add the meatballs and the pineapple chunks to the slow cooker and stir until well coated.

Set the slow cooker to high, cover, and cook for 3 hours. Stir occasionally.

Turn the slow cooker to the warm setting and serve the meatballs alone as an appetizer or over white rice as a main dish!

Recipe Notes

• If you notice the sauce begins to burn on the sides of the crockpot, turn the heat down during the last ½ hour or so of cooking.
• Grab a 26-ounce bag of frozen store-bought meatballs to easily make this dish. I like frozen homestyle meatballs, but Italian meatballs are great too.
• You can heat the sauce in a saucepan on the stove top before pouring it over the meatballs in the crockpot to better emulsify the ingredients.

FAQs

How many Sweet and Sour meatballs should I plan per person?

This recipe is calculated for about 5 meatballs per person. It feeds about 6 people if using this as a main dish. The great news is that this recipe is easy to scale up if you need to feed more people!

How do you store leftover meatballs?

Transfer the meatballs and sauce to an airtight container and store them in the fridge for 3-5 days. Reheat in a saucepan on medium-low heat until warmed throughout or in a crockpot on LOW for 1-2 hours.

Can I make Sweet and Sour Cocktail Meatballs ahead of time?

Absolutely! You can make the cocktail meatball recipe in its entirety, refrigerate and simply reheat it on the stove or crockpot (see instructions above).

Can I use ground turkey meatballs?

Of course! You will hardly be able to tell the difference. Turkey meatballs are lower in fat, so they are a great choice if that is important to you.

Looking for More Meatball Recipes?

If you want to try this recipe with homemade meatballs then I highly recommend this Homemade Meatball Recipe. These also taste amazing in pasta, sub sandwiches, or on their own with some veggies.

These 3 Ingredient Grape Jelly Meatballs are another quick and easy appetizer that everyone inhales at parties! Your friends will never believe how easy these are to make!

Mozzarella Stuffed Meatballs are meatballs made with onion and garlic, breadcrumbs, Parmesan and Romano cheeses, basil, oregano, onion and filled with a cube of mozzarella cheese to give your family or guests a tasty surprise as they cut into it.

Cranberry Meatballs are a must-try! These delicious, beefy cocktail meatballs are smothered in a tangy sauce, making the perfect bite! 

Buffalo Chicken Meatballs – flavorful meatballs made with ground chicken, buffalo sauce, and Panko bread crumbs. They are the perfect game-day party appetizer or in a roll topped with your choice of blue cheese or ranch dressing.

More Easy Game Day Snacks!

I’ve got all sorts of fun recipes you can prepare for your next party:

• Easy Homemade Guacamole– This homemade Guacamole Recipe made with avocados, tomato, lime, cumin, and onion will have you coming back for more. 
• Dill Pickle Hummus– love pickles? Love hummus? You’ll die over this combination!
• Easy Layered Taco Dip–  Bring on the chips and make sure you have plenty of them because this dip will be gone in a flash!
• These Cream Cheese Stuffed Mushrooms make the perfect simple appetizer! Made with herb-seasoned cream cheese, button mushrooms, and parmesan, this easy recipe delivers BIG flavor in every bite. 
• Chicken Nachos– You can never go wrong with crisp tortilla chips, shredded BBQ chicken, cheese, and all the delicious toppings! This one’s a hit with the whole family!
• Beer Cheese Dip and Homemade Pretzel Bites– A smooth, slightly spicy cheese dip with a touch of your favorite brew that goes perfectly with the easy homemade pretzel bites.

 What’s your favorite appetizer to bring to parties?

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Sweet and Sour Meatballs

Slow Cooker Sweet and Sour Meatballs are perfect for your next get-together! With a few simple ingredients and little prep, these meatballs are a perfect appetizer for game days and holiday parties!

Course Appetizer

Cuisine American

Keyword Sweet and Sour Meatballs

Prep Time 10 minutes minutes

Cook Time 3 hours hours

Total Time 4 hours hours 10 minutes minutes

Servings 8 servings

Calories 436kcal

Author Lynne Feifer

Ingredients

• 28 ounces frozen bite size meatballs
• 20 ounces pineapple chunks drained

Sweet and Sour Sauce

• 1 cup light brown sugar packed
• 1 cup water
• ½ cup ketchup
• ½ cup apple cider vinegar
• 2 tablespoons low sodium soy sauce
• 2 tablespoons corn starch

Instructions

• Place the brown sugar, water, ketchup, apple cider vinegar, soy sauce and corn starch into a slow cooker and mix well. Add the meatballs and pineapple and stir well to coat.
• Set slow cooker to high, cover, and cook for 3 hours. Stir occasionally.
• To serve, set slow cooker to warm. Can be served alone as an appetizer or over rice for a main dish for six people.

Notes

• If sauce should become to hot and the sides of the pot begin to burn, turn the heat down to low the last half hour or so of cooking. 
• Nutritional information calculated for about 5 meatballs per person. 

Nutrition

Serving: 1serving | Calories: 436kcal | Carbohydrates: 44g | Protein: 18g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 71mg | Sodium: 346mg | Potassium: 476mg | Fiber: 1g | Sugar: 40g | Vitamin A: 119IU | Vitamin C: 8mg | Calcium: 53mg | Iron: 1mg

The post Sweet and Sour Meatballs appeared first on 365 Days of Baking.

If you’re not from Rhode Island, then you might not know what Dynamites are. Heck, I’m a Little Rhody native and only found out these sandwiches existed about a year ago! They’re popular in Woonsocket which is in the northern part of the state and we southerners don’t get up there much cause it’s too far to drive. 😂 You may think I’m kidding, but it’s the TRUTH!

Also called “Torpedoes”, these spicy sandwiches are similar to Sloppy Joes but with a fiery twist. The secret is in the sauce; red pepper flakes, onions, and green and red peppers add a little kick of heat to the tomato-based ground beef mixture.

Everyone in Rhode Island will claim that they make the “best” Dynamite sandwiches, but my absolute favorite way to serve this Dynamite recipe is spooned over fresh pasta. I love how versatile this recipe is, and you can easily scale it up or down to feed your family or a large crowd. It’s great for tailgating, freezes well, and tastes amazing! It’s become one of Kurt’s favorite meals.

Ingredients for Dynamites

Gather together the following ingredients to make this spicy sauce:

• Olive oil- for cooking your veggies
• Lean ground beef (I use 90% lean)
• Red pepper
• Green bell peppers
• Onions, chopped
• Garlic, minced
• Salt and pepper
• Tomato sauce
• Canned fire roasted tomatoes, diced
• Tomato paste
• Worcestershire sauce
• Italian seasoning
• Red pepper flakes

For serving, you’ll need either a bag of torpedo rolls (small hoagie-style rolls) or your favorite pasta.

Make sure to review the recipe card below to see the exact amounts you need of each ingredient!

How to Make This Dynamites Recipe

1. Prepare your vegetables. Core, seed, and slice the peppers. Leave some slices longer and chop others into smaller pieces for variety. Chop the onion and mince the garlic.
2. Cook the beef. Heat oil in a large skillet over medium-high heat, and add the ground beef. Cook until brown, breaking it up with a spoon as it cooks, about 10 minutes. With a slotted spoon, transfer to the slow cooker, leaving some grease in the pan. Set the slow cooker to low.
3. Saute the vegetables. Add the peppers, onion, garlic, 1/4 teaspoon salt, and black pepper to the skillet. Cook until somewhat soft, about 5-7 minutes. Transfer to the slow cooker with the slotted spoon.
4. Combine. Add the rest of the ingredients to the slow cooker – both cans of tomato sauce, fire-roasted tomatoes, tomato paste, Worcestershire sauce, Italian seasoning, red pepper flakes, and remaining salt. Mix until completely combined.
5. Cook and Serve. Cover and cook on low for 3-4 hours, stirring occasionally. Serve the meat filling in torpedo rolls, over pasta or as a dip with chips.

Dynamites Recipe Notes

• This recipe can also be made in a Dutch oven. Cook over medium-low heat for 2-3 hours and stir occasionally. 
• While ground beef is traditional, you could also make a version with ground pork or ground turkey!
• For people who want a spicier version, add additional red pepper flakes and/or sriracha on the side. You could also add jalapenos.

How to Store Leftover Dynamite Sauce

Let the Dynamites sauce cool down fully, then transfer them to an airtight container and store them in the fridge for 3-4 days. Reheat in a saucepan over medium heat, stirring occasionally until warm through.

Can you freeze this Dynamites Recipe?

Yes, this sauce for Dynamites freezes well! Once cooled to room temperature, you can put leftover dynamite sauce in a freezer-safe container or bag and freeze for up to 3 months.

Reheat from frozen in a skillet, though you may need to add a little water to help loosen things up. You can also thaw overnight in the fridge, then reheat as directed.

More Like This

If you liked this Dynamites Recipe, then you’ll love these too:

• Slow Cooker Sloppy Joes– the perfect sandwich for busy weeknights!
• Aloha Sloppy Sliders– a great way to serve a crowd for family gatherings or your next Game Day get-together!
• Meat Sauce– for your favorite pasta.

Have you ever had a Dynamite? I’d love to hear your story in the comments!

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Dynamites Recipe

This savory Dynamites Recipe is a meal your family will love! Named for its spicy ingredients, Dynamite sauce is served in torpedo rolls, on top of pasta, or as a dip for your favorite tortilla chips.

Course Dinners

Cuisine American

Keyword Dynamites Recipe

Prep Time 15 minutes minutes

Cook Time 4 hours hours 20 minutes minutes

Total Time 4 hours hours 20 minutes minutes

Servings 8 servings

Calories 298kcal

Author Lynne Feifer

Ingredients

• 1 tablespoon olive oil
• 2 pounds 90% lean ground beef
• 1 red pepper
• 3 green bell peppers
• 2 onions chopped
• 5 cloves garlic minced
• 1 ¼ teaspoon kosher salt divided
• ¼ teaspoon ground black pepper
• 15 ounces tomato sauce
• 14.5 ounces diced fire roasted tomatoes
• 8 ounces tomato sauce
• 6 ounces tomato paste
• 2 tablespoons Worcestershire sauce
• 1 tablespoon Italian seasoning
• ¼ teaspoon red pepper flakes Can be omitted or increased according to taste.
• 8 torpedo rolls
• 1 pound favorite pasta

Instructions

• Core, seed, and slice the red and green peppers. Leave some longer slices and chop others for smaller pieces.
• Heat oil in a large skillet over medium-high heat, and add the ground beef. Cook until brown, breaking it up with a spoon as it cooks, about 10 minutes. With a slotted spoon, transfer to the slow cooker, leaving some grease in the pan. Set the slow cooker to low.
• Add the peppers, onion, garlic, 1/4 teaspoon salt, and black pepper to the skillet. Cook until somewhat soft, about 5 minutes. Transfer to the slow cooker with the slotted spoon.
• Add the rest of the ingredients to the slow cooker – both cans of tomato sauce, fire roasted tomatoes, tomato paste, Worcestershire sauce, Italian seasoning, red pepper flakes, and remaining salt. Mix until completely combined.
• Cover and cook on low for 3-4 hours, stirring occasionally. Serve in torpedo rolls, over pasta or as a dip with chips.

Notes

• This recipe can also be made in a Dutch oven. Cook over medium-low heat for 2-3 hours, and stir occasionally. 
• For people who want a spicier version, serve additional red pepper flakes and/or sriracha on the side.
• Nutritional value has been calculated as being served as sandwiches and not on top of pasta.

Nutrition

Serving: 1serving | Calories: 298kcal | Carbohydrates: 19g | Protein: 26g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 1136mg | Potassium: 1023mg | Fiber: 4g | Sugar: 10g | Vitamin A: 1547IU | Vitamin C: 69mg | Calcium: 79mg | Iron: 5mg

The post Dynamites Recipe appeared first on 365 Days of Baking.

When I bring these meatballs to a party, people ALWAYS ask for the recipe! Everyone is so surprised when I tell them how easy these party meatballs are to make! I use frozen pre-cooked meatballs to make it even easier, but you can make your own homemade meatballs if you really want to impress your friends!

Why Meatballs are the Perfect Appetizer

• The sweet and tangy sauce is delicious! It kind of reminds me of sweet and sour meatballs.
• They are perfect for spearing with toothpicks so you can eat on the go.
• They are easy to make, and perfect for even a novice home chef to make.
• Since they warm in the crockpot, all you have to do is throw everything in the pot and go!
• They are a huge hit at parties! Kids and adults both love them!

Ingredients for Easy Grape Jelly Meatballs

You only need three simple ingredients to make the sauce for these crockpot meatballs:

• Grape Jelly (you can also use jam which is what I prefer)
• Chili sauce (I prefer Heinz chili sauce but any brand will do)
• Worcestershire sauce (optional, but adds a bit of umami, so I highly suggest it)

Grab a 26-ounce bag of frozen meatballs from the grocery store as well to easily make this dish. I like frozen homestyle meatballs, but Italian meatballs are great too.

You can find the exact amount of ingredients you’ll need in the recipe card at the bottom of the post.

How to Make This 3-Ingredient Grape Jelly Meatball Recipe

You hardly need any prep for these meatballs. You can make this easy recipe in just two easy steps:

1. Place all ingredients into a slow cooker and stir well.
2. Set the slow cooker to low, cover it, and cook for 3-4 hours. Stir occasionally.

To serve, set the slow cooker to warm. Serve garnished with chopped green onions or freshly chopped parsley. These slow cooker grape jelly meatballs can be served alone as an appetizer or over rice for a main dish for four to six people depending on what else you choose to serve with it.

Recipe Variations

• You could use ketchup or barbecue sauce in place of the sweet chili sauce for a slightly different flavor profile.
• You can make your own meatballs instead of using frozen meatballs.
• You can heat the sauce in a saucepan before pouring it over the meatballs in the crockpot to better emulsify the ingredients.

FAQs

How many meatballs should I plan per person?

This recipe is calculated for about 5 meatballs per person. The great news is that this recipe is easy to scale up if you need to feed more people!

How do you store leftover meatballs?

Transfer the meatballs and sauce to an airtight container and store them in the fridge for 3-5 days. Reheat in a saucepan on medium-low heat until warmed throughout or in a crockpot on LOW for 1-2 hours.

Can I make Grape Jelly Meatballs ahead of time?

Absolutely! You can make the cocktail meatball recipe in its entirety, refrigerate and simply reheat it on the stove or crockpot (see instructions above).

Can I use turkey meatballs?

Of course! You will hardly be able to tell the difference. Turkey meatballs are lower in fat, so they are a good choice if that is important to you.

Looking for More Meatball Recipes?

If you want to try this recipe with homemade meatballs, or you want homemade ones in pasta, sub sandwiches or on their own with some veggies, then I highly recommend this Homemade Meatball Recipe.

Cranberry Meatballs are a must-try! These delicious, beefy cocktail meatballs are smothered in a tangy sauce, making the perfect bite! 

Mozzarella Stuffed Meatballs are meatballs made with onion and garlic, breadcrumbs, Parmesan and Romano cheeses, basil, oregano, onion and filled with a cube of mozzarella cheese to give your family or guests a tasty surprise as they cut into it.

Buffalo Chicken Meatballs – flavorful meatballs made with ground chicken, buffalo sauce, and Panko bread crumbs. They are the perfect game-day party appetizer or in a roll topped with your choice of blue cheese or ranch dressing.

Try These Game Day Snacks!

I’ve got all sorts of fun recipes you can prepare for your next party:

• Baked Spiced Almonds
• Easy Layered Taco Dip
• Pepperoni Bread
• Chicken Nachos
• Beer Cheese Dip and Homemade Pretzel Bites
• Aloha Sloppy Sliders

 What’s your favorite appetizer to serve at parties?

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3-Ingredient Grape Jelly Meatballs

These sweet and savory Grape Jelly Meatballs are an easy appetizer for any occasion. A few simple ingredients – THREE to be exact, and very little prep, make them perfect for holidays and game days!

Course Appetizer

Cuisine American

Keyword Grape Jelly Meatballs

Prep Time 5 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 5 minutes minutes

Servings 8 servings

Calories 461kcal

Author Lynne Feifer

Ingredients

• 26 ounces frozen bite size meatballs
• 18 ounces grape jelly I use grape jam, but either is fine
• 12 ounces Chili Sauce
• 1 ½ tablespoons Worcestershire sauce optional, but strongly suggested

Instructions

• Place all ingredients into a slow cooker and stir well.
• Set slow cooker to low, cover, and cook for 3-4 hours. Stir occasionally.
• To serve, set slow cooker to warm. Serve garnished with chopped green onions or freshly chopped parsley. Can be served alone as an appetizer or over rice for a main dish for six people.

Notes

Nutritional information calculated for about 5 meatballs per person. 

Nutrition

Serving: 1serving | Calories: 461kcal | Carbohydrates: 53g | Protein: 17g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 66mg | Sodium: 683mg | Potassium: 496mg | Fiber: 2g | Sugar: 37g | Vitamin A: 298IU | Vitamin C: 13mg | Calcium: 38mg | Iron: 2mg

The post 3-Ingredient Grape Jelly Meatballs appeared first on 365 Days of Baking.

Cooler weather is just over the horizon, and that means soup season! There’s just something so cozy about a warm bowl of soup and some crusty bread. I like to serve this stuffed bell pepper soup after a football game, when the kids come in from Trick or Treating, or when I’ve got guests in town for the holidays!

Any night is a great night for soup!
This one-pot Cowboy Soup with ground beef and flavorful veggies is stick-to-your-ribs delicious.
Don’t want to use the stove? Try this Slow Cooker Chicken Tortilla Soup. It’s a great weeknight dinner option.
This Mexican Picadillo Soup is a hearty dish that will warm you up from the inside out.

One of my favorite things about this easy recipe is that it is a one-pot meal! I’m all for anything that you can make with fewer dishes to wash! With that in mind, here’s what you need to make this soup recipe:

• A large pot- about 8 quarts
• Wooden spoon
• Paper towels
• A plate

Ingredients for this Easy Stuffed Pepper Soup Recipe

Gather together the following ingredients for this hearty soup:

• Canola oil
• A small yellow onion, chopped
• Lean ground beef
• Green bell peppers, diced
• Red bell peppers, diced
• Garlic cloves, minced
• Italian seasoning
• Kosher salt
• Red pepper flakes
• Canned tomato sauce
• Canned diced tomatoes
• Beef stock or broth
• Cooked rice (I used white rice, but you could also use brown rice)

Make sure to review the recipe card below for the exact amounts you’ll need for each ingredient. 

How to make Stuffed Bell Pepper Soup

This delicious soup recipe is easy to make, with just a few simple steps! You’ll have dinner ready in less than an hour by following these directions:

1. Add 1 tablespoon of canola oil and the chopped onion to a large pot over medium-high heat. Cook for 4-5 minutes or until the onions are translucent.
2. Add the beef and cook until brown. Drain the beef and onion mixture on a paper towel-lined plate and set it aside.
3. Pour in the remaining oil and add the diced red and green peppers to the pot. Cook the peppers for about 3 minutes (you want them to stay crispy and not too tender).
4. Pour the ground beef and onions back into the pot. Add the garlic, Italian seasoning, salt, and red pepper flakes, and stir with a wooden spoon. Cook the mixture for about 30 seconds or until the garlic is fragrant.
5. Pour in the tomato sauce, diced tomatoes with liquid, and the beef broth. Bring the soup to a boil, then lower the heat to a simmer. Let the soup cook uncovered for 25 minutes.
6. After 25 minutes, mix in the rice and heat through, then remove from heat and serve hot with a dollop of sour cream, fresh parsley, or cheese on top, if desired.

Recipe Tips and Substitutions

• The bell peppers may become too soft and mushy if you cook them in the oil for too long, so I recommend cooking them for 3 minutes or less. They will absorb the broth as they simmer with the rest of the soup so they will still be tender.
• I use long grain rice, but any leftover rice will work in this recipe.
• Add grated cheese to the top to make it even more like a stuffed pepper!
• The longer this soup rests, the more broth the rice will absorb, and the soup will become thicker.
• You can try making this with any kind of ground meat (ground turkey, ground pork, or ground chicken) for a lower-fat option. You can also use an 85/15 ground beef as the excess fat will be drained.
• You can use vegetable oil or olive oil to cook the onions and peppers instead of canola oil.
• For more flavor, experiment with fresh herbs or add a splash of Worcestershire sauce.

FAQs

How do I store Stuffed Pepper Soup?

Let the soup cool to room temperature, pour it into an airtight container, and refrigerate it for up to 4 days. Reheat the soup to 165°F over the stove or in the microwave. I think it’s even better the next day!

Can I freeze this soup?

Yes, this soup freezes wonderfully, making it perfect for weekly meal prep! Allow the soup to cool to room temperature, then pour it into an airtight container. Place it in the freezer and store it for up to 3 months. Thaw it overnight in the fridge, then warm it until heated through!

Can I use fresh tomatoes instead of canned tomatoes?

I don’t recommend using fresh tomatoes for this recipe because you need the juice from the canned tomatoes.

Is this soup spicy?

I would not call this a spicy soup, however, you can omit the red pepper flakes if you desire. Feel free to add more if you’d like additional heat!

More Delicious Soup Recipes

As I mentioned, I’m a big fan of soup year-round, but especially in the fall and winter months! Try one of my favorite soup recipes next time:

• Avgolemono Soup: This is a Greek version of a chicken noodle soup! Chicken and orzo pasta is simmered in an herbed chicken broth, and then thickened with a lemon-egg mixture. It’s so full of flavor and so comforting, especially when you’re sick!
• This Creamy Tomato Basil Soup is made with herb-seasoned tomatoes and just the right amount of heavy cream.
• This creamy Homemade Chicken Noodle Soup recipe with chicken, noodles, peas, and carrots is a flavorful dish that is super easy to make. It can be made with rotisserie chicken, frozen peas, and fresh carrots. 
• This Instant Pot Tomato Basil Soup is creamy, garlicky and so easy to make with just a handful of ingredients. 
• This One Pot Bacon and Tortellini Zuppa Toscana is a hearty and flavorful soup made with Pure Farmland Bacon, Tuscan kale, and other farm ingredients inspired by my visit to Steadfast Farm.

 What’s your favorite kind of soup?

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Stuffed Pepper Soup

Inspired by flavors of stuffed bell peppers, this Stuffed Pepper Soup is a thick, hearty soup with pieces of onion, bell peppers, tomatoes, ground beef, and soft rice. It's a warm bowlful of comfort!

Course Soup

Cuisine American

Keyword Stuffed Pepper Soup

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Total Time 45 minutes minutes

Servings 4 servings

Calories 410kcal

Author Lynne Feifer

Ingredients

• 2 tablespoons canola oil divided
• 1 small yellow onion chopped
• 1 pound lean ground beef
• 1 green bell pepper diced
• 1 red bell pepper diced
• 3 large cloves garlic minced
• 2 teaspoons Italian seasoning
• 1 teaspoon kosher salt
• ½ teaspoon red pepper flakes
• 8 ounces tomato sauce
• 2 cans diced tomatoes (14-ounces each)
• 2 ½ cups beef broth
• 2 cups cooked white rice

Instructions

• Add 1 tablespoon of oil and chopped onion to a large pot over medium-high heat, and cook for 4-5 minutes or until the onions are translucent. Add the beef and cook until brown. Drain the beef and onion mixture on a paper towel-lined plate, and set it aside.
• Pour in the remaining oil, and add the green and red bell peppers to the pot. Cook the peppers for about 3 minutes (you want them to stay crispy and not too tender). Pour the ground beef and onions back into the pot, add the garlic, Italian seasoning, salt, and red pepper flakes, and stir with a wooden spoon. Cook the mixture for about 30 seconds or until the garlic is fragrant.
• Pour in the tomato sauce, diced tomatoes with liquid, and the beef broth. Bring the soup to a boil, then lower the heat to a simmer. Let the soup cook uncovered for 25 minutes.
• After 25 minutes, mix in the rice and heat through, then remove from heat and serve hot with parsley or cheese on top, if desired.

Nutrition

Serving: 2cups | Calories: 410kcal | Carbohydrates: 41g | Protein: 32g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.4g | Cholesterol: 70mg | Sodium: 1786mg | Potassium: 1237mg | Fiber: 5g | Sugar: 10g | Vitamin A: 1619IU | Vitamin C: 88mg | Calcium: 131mg | Iron: 6mg

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A great meatloaf recipe like this one can be the star of the show for your weekday dinner. And THIS meatloaf is simply the best classic meatloaf recipe. 

Maybe I’m biased because I really like my cooking lately, or it’s the fact that I’ve been deprived of a good meatloaf recipe all my life. One of the things I like about eating this is that you can customize this meatloaf with different ingredients to give it lots of flavor.
Or, if you’re a bit more health-conscious and looking to control those carbs, this Low Carb Meatloaf Recipe is for you.

My family absolutely loves this recipe now and I make it quite often. It’s great for making leftover meatloaf sandwiches, too! So, it’s become one of my go-to recipes for a satisfying, tasty meal.

Ingredients for this Easy Meatloaf

Here’s what you need to make this traditional meatloaf recipe:

• Ground pork, veal, and beef: My local grocery store carries a “meatloaf mix” with this combination of meats that weighs about 1 ½ pounds. If you can’t find that, you can use about 8 ounces of each type of ground meat, or just use all beef.
• Chili sauce
• All-purpose flour
• Lipton Onion Soup Mix, dry
• One carrot
• Minced garlic
• A1 Steak Sauce
• Ritz Crackers (or you can use bread crumbs)
• Montreal steak seasoning or salt and black pepper

Don’t forget to review the recipe card below for the required amounts and directions!

Meatloaf Sauce or Meatloaf Glaze?

One of the secrets to the best meatloaf I’ve ever eaten is this delicious sauce or glaze on top.

It’s comprised of just three simple ingredients –

• ketchup
• dark brown sugar
• ground mustard

Mix them all together in a small bowl and then spread the glaze all over the top of the loaf before you put it into the oven.

How to Make Meatloaf

I make this loaf free form instead of putting it into a loaf pan because there’s more of a “crust” that way and with a pan, there’s just too much meat for me. Here’s how I like to make meatloaf:

1. First, preheat the oven to 400 degrees F. Cover a baking rack in aluminum foil and spray it generously with cooking spray. Place it on a rimmed baking sheet and set aside. 
2. In a small bowl, mix together chili sauce and flour until smooth.
3. Next, combine pork, veal, beef, soup mix, carrots, garlic, steak sauce, Ritz crackers (crushed), seasonings, and chili sauce mixture in a large bowl. Mix all the ingredients until well combined. I like to use my hands to mix it better together.
4. Place the meat mixture onto the foil-covered rack and make a loaf shape about 3×11 inches.
5. Mix together the glaze ingredients, then use a pastry brush to spread the sauce all over the top of the meatloaf and if you want, down the sides.
6. Bake for 50-55 minutes or when a meat thermometer inserted into the loaf registers an internal temperature of 160 degrees.

Helpful Tips

• To prevent the sauce from browning too much or burning, cover the meatloaf loosely with a sheet of tin foil at about the 30-minute mark. I like to crease it in the middle and form a tent. That way the sauce doesn’t stick to it.
• You can also put some toothpicks into the top as well to prevent the foil from touching.

How to Customize Meatloaf

• Use half ground pork and half lean ground beef.
• Use Italian seasoning instead of steak seasoning.
• Use a splash of Worcestershire sauce.
• Add finely chopped green peppers for some extra flavor.
• Use BBQ sauce instead of ketchup in the glaze.
• Mix in a half cup of shredded cheese with the meatloaf mixture for a cheesy twist.

How to Store Leftover Meatloaf

Let the meatloaf cool to room temperature, then transfer it to an airtight container, or wrap it tightly in foil. Store it in the fridge for 2-3 days. I like to reheat individual portions in the microwave or air fryer.

Can you freeze meatloaf?

Yes, you can freeze this meal for later. Once it cools completely to room temperature, wrap it in plastic wrap, and then again in aluminum foil. Place it in a freezer bag and freeze for up to 6 months.

You can also freeze individual slices.

To reheat, thaw it overnight in the fridge, then place it on a prepared baking sheet to reheat in the oven. Cook it at 350 degrees for about 30 minutes or until warmed through.

Can I make meatloaf ahead of time?

Yes, you can make and shape the loaf, then freeze it to bake later. Wrap the loaf in a layer of plastic wrap and aluminum foil, then store it in a freezer bag for up to 6 months. Thaw the meatloaf completely in the fridge before baking it, or bake it from frozen with a longer bake time.

Make sure it reaches 160 degrees internally before serving it!

What should I serve with this Classic Meatloaf recipe?

• Looking for the best side dishes to go along with this easy, delicious dinner? I’ve got you covered.
• You really can’t beat these Vanilla Mashed Potatoes, or these Easy Roasted Smashed Potatoes with CHEESE! Both of them will pair perfectly. As will these Maple Roasted Sweet Potatoes or even a Twice Baked Potato.
• This Loaded Red Bliss Potato Salad will wow your taste buds just as much as the entrée recipe will!

Looking for greens?

This Strawberry Spinach Salad, these Maple Bacon Brussels Sprouts, Roasted Parmesan Broccoli, and Easy Three Bean Salad, have those bases covered, too.
And you can’t forget those Baked Parmesan Zucchini Sticks! They’re one of my all-time favorites.

More Easy Meal Ideas

I love how every week there can be something different for dinner. Or, you can have it every week and not get tired of it. This Dijon Herb Roasted Pork Cranberry Pear Chutney is EXACTLY that.

Everyone wants more time, and I couldn’t agree more. However, when you are crazy busy, let this Slow Cooker Chicken Sandwich help you when dinner isn’t on your mind. The family will love it!

I can’t think of a grilled cheese sandwich the same when this Ultimate Grilled Cheese Roast Beef is the one I want every time.

During my original 365 days of baking, I rated everything I baked on a scale of 1-4 with 1 being “DON’T waste your time or money” and a 4 being “you haven’t LIVED until you’ve made this!”.
Believe it or not, this Tasty Meatloaf earned 3½ rolling pins! This recipe is most definitely a keeper!

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 FACEBOOK ~ PINTEREST 
 INSTAGRAM ~ TWITTER 
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Keep an eye out for more of my easy recipes each week!

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Classic Meatloaf Recipe

The whole family will enjoy this Classic Meatloaf Recipe. Topped with a sweet, tangy sauce, this dinner recipe is comfort food when paired with a side of creamy mashed potatoes or used for a sandwich.

Course Dinners

Cuisine American

Keyword Classic Meatloaf Recipe

Prep Time 20 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 6 people

Calories 297kcal

Author Lynne Feifer

Ingredients

• 8 ounces ground pork
• 8 ounces veal
• 8 ounces beef
• 2 tablespoons chili sauce
• 2 tablespoons all-purpose flour
• 1 packet Lipton Onion Soup Mix (not mixed with water)
• 1 large carrot minced
• 1 clove garlic minced
• 2 tablespoons steak sauce
• ½ cup Ritz Crackers crumbled (about 15 crackers)
• 2 teaspoons Montreal Steak Seasoning *SEE NOTE
• 1 ¼ teaspoon salt if not using Montreal Steak Seasoning
• ¼ teaspoon pepper if not using Montreal Steak Seasoning

Glaze

• 3 tablespoons ketchup
• 2 tablespoons dark brown sugar
• 2 teaspoons ground mustard

Instructions

• Combine glaze ingredients in a small bowl and mix together; set aside 
• Preheat oven to 400 degrees. Cover a baking rack in tin foil and spray generously with cooking spray. Place in a rimmed baking sheet and set aside. 
• In a small bowl, mix chili sauce and flour until smooth. 
• In a large bowl, combine pork, veal, beef, chili sauce/flour mixture, the packet of soup mix, carrot, garlic, steak sauce, Ritz Crackers, and Montreal Steak Seasoning, OR salt, and pepper. 
• Mix all ingredients together until well combined. (to better mix everything, I used my hands.)
• Place meat mixture onto the foil covered prepared rack and shape into a 3 x 11-inch loaf (of meat). 
• Using a pastry brush, spread the glaze over the top and sides of the loaf. 
• Bake for 50-55 minutes when a meat thermometer inserted tells you the internal temperature is 160 degrees. 

Notes

• I’ve also found a “Meatloaf Mix” in my local grocery store which has a combination of ground pork, veal and beef. It comes in 1 lb. packages, and I use a total of 2 lbs. then slightly increase the ingredients by a teaspoon or tablespoon depending on what’s called for. I also do the following: use only 1 onion soup mix envelope, increase the amount of crackers by 8 or 3/4 cup, use 1 1/2 carrots, and 2 cloves garlic. Then bake as directed.
   
• I love to use 2 teaspoons of Montreal Steak Seasoning in this recipe because it adds some great additional flavor, and it’s important to omit the salt and pepper called for because it’s already in the seasoning. If you don’t have it, the meatloaf is still delicious without it, and you’ll use the amounts of salt and pepper called for in the recipe.

Nutrition

Serving: 1g | Calories: 297kcal | Carbohydrates: 20g | Protein: 15g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 1413mg | Potassium: 449mg | Fiber: 1g | Sugar: 8g | Vitamin A: 2114IU | Vitamin C: 3mg | Calcium: 53mg | Iron: 2mg

This recipe was Day 168 of my original 365 Days of Baking. It has been updated in format with pictures most recently on July 31, 2024.

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