This creamy taco salad is loaded with seasoned ground beef, crisp lettuce, beans, olives, tomatoes, cheese, and crunchy tortilla pieces, all tossed with a creamy salsa dressing. It is fresh, hearty, and easy enough for a casual weeknight dinner, but still fun enough to serve when you want something a little more exciting than a basic salad.

The homemade baked tortilla bowls make it feel extra special, but you can also serve everything in a large salad bowl if you want to keep it simple.

Ingredients

• 4 flour tortillas
• 2 tablespoons extra virgin olive oil, divided
• 1 lb ground beef
• 1 packet taco seasoning
• 8 oz tomato sauce
• 1 large head iceberg lettuce, chopped
• 1 can black beans, drained and rinsed
• 2 cans sliced black olives, drained
• 1 cup shredded Mexican blend cheese
• 1 large red onion, diced
• 1/4 cup fresh cilantro, chopped
• 4 oz canned green chiles, drained
• 1 pint grape tomatoes, chopped
• 5 oz tortilla chips or nacho chips, slightly crushed
• 1/2 cup salsa
• 1 cup creamy dressing

Instructions

1. Preheat the oven to 420°F.
2. Make the tortilla bowls.
   Brush both sides of the tortillas lightly with olive oil, or spray them with oil. Press each tortilla into an oven-safe bowl or drape them over the back of a muffin tin or similar oven-safe form to create a bowl shape. Bake for 10 to 15 minutes, or until crisp and lightly golden. Remove and let them cool completely.
3. Cook the beef.
   Heat 1 tablespoon olive oil in a Dutch oven or large skillet over medium heat. Add the ground beef and cook, breaking it up as it browns.
4. Season the meat.
   Stir in the taco seasoning and tomato sauce. Cook for a few more minutes until the beef is fully cooked and the mixture thickens slightly. If it looks too saucy, let it simmer a little longer or drain off any extra liquid.
5. Prepare the salad base.
   In a large bowl, combine the chopped lettuce, black beans, black olives, shredded cheese, red onion, cilantro, green chiles, tomatoes, and crushed tortilla chips.
6. Make the dressing.
   In a small bowl, stir together the salsa and creamy dressing until smooth.
7. Assemble the salad.
   Add the seasoned beef to the salad mixture, then pour the dressing over the top. Toss gently until everything is evenly coated.
8. Serve.
   Spoon the salad into the cooled tortilla bowls, or serve it straight from the bowl.

Notes

• You can use ranch dressing, sour cream-based dressing, or a creamy salsa dressing here.
• If you want the salad extra crunchy, add the chips right before serving.
• For a milder version, use less salsa or choose a mild taco seasoning.
• The tortilla bowls are optional, but they make the salad look more fun and more complete.

Slow Cooker Swedish meatballs recipe soaked in a delicious and flavorful sauce. The mix of tender pork, ground beef, and spices makes a comfy and satisfying meal. It serves as a light appetizer or an enjoyable meal, and it goes perfectly with egg noodles or mashed potatoes.

Slow Cooker Swedish Meatballs

Hello there from Cooking Frog; we’re delighted to share this nice recipe for cooking Swedish meatballs with you. To make these juicy slow cooker meatballs, there are three key factors to know.

Choosing the right mixture of meat, cooking over a long period under controlled heat, and adding panade. I have experimented a lot of times with this meal to get the result so that every time you make them, you have the right balance of texture and taste.

The slow cooker is the perfect choice for braising meatballs for an extended period. It should never go above the boiling point to prevent them from overcooking. With a slow cooker, the heating will be consistent enough.

Meatballs are simmered in a light and thickened beef broth, and to provide a rich taste, the cream is added just at the end of cooking. It is a meal that requires almost no effort to make.

Ingredients

For the Meatballs

• 1 tsp garlic, minced

• 2 tsp kosher salt, divided

• 1 cup heavy cream, divided

• 1 large egg

• ½ cup panko breadcrumbs

• 8 oz ground pork

• 1 yellow onion, grated

• ¼ tsp nutmeg

• Pinch of allspice

• ¼ tsp black pepper

• 8 oz ground beef

• 1 tbsp olive oil

For the Gravy

• 3 tbsp butter

• 3 tbsp flour

• 3 cups unsalted beef broth

• Juice of ½ lemon

• 1 tbsp chopped parsley, for garnish

Instructions

1. Prepare the Panade

• In a medium bowl, whisk together ¼ cup of heavy cream and the egg.

• Stir in the panko breadcrumbs and let sit for a few minutes until slightly softened.

2. Make the Meatball Mixture

• In a large mixing bowl, combine the ground pork, garlic, grated onion, nutmeg, allspice, black pepper, and 1 tsp of salt.

• Use your hands to mix until just combined (about 1 minute).

• Add the panade and mix again until smooth.

• Gently fold in the ground beef, mixing just until incorporated — do not overmix to keep the meatballs tender.

3. Shape the Meatballs

• Form the mixture into 18 small meatballs (about 1 tablespoon each) and set aside on a plate.

4. Brown the Meatballs

• Heat 1 tbsp olive oil in a large skillet over medium heat.

• Add the meatballs in batches and cook for 5–6 minutes, turning to brown all sides.

• Remove the meatballs and set aside. They will finish cooking in the sauce.

5. Make the Gravy

• In the same skillet, melt butter and whisk in flour. Cook for 30–40 seconds to make a light roux.

• Slowly whisk in the beef broth, scraping up any browned bits from the pan.

• Bring to a simmer and cook until the gravy thickens slightly (about 1 minute).

• Season with a pinch of salt and pepper if needed.

6. Slow Cook

• Transfer the sauce and browned meatballs to the slow cooker.

• Cover and cook on high for 1½–2 hours or low for 4–5 hours.

7. Finish the Gravy

• Just before serving, stir the remaining ¾ cup heavy cream with the lemon juice and pour it into the sauce. Stir gently until combined.

• Taste and adjust seasoning with more salt and pepper if needed.

8. Serve

• Garnish with chopped parsley and serve hot over mashed potatoes, egg noodles, or rice.

Timing

• Prep Time: 20 minutes

• Cook Time: 2 hours (slow cooker on high)

• Total Time: ~2 hours 20 minutes

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This Slow Cooker Thai peanut chicken recipe is the best buttery peanut-flavored chicken that is served over thick, rich noodles I have ever made. It’s easy to do; this is just a small walk-through to add all the ingredients together, leaving a slow cooker to work for you!

You will enjoy the aromas filling your house while making this meal. The ingredients you have in your kitchen are added together to make this delicious meal that will surely satisfy your taste. Everyday ingredients with simple instructions are enough for your friends and family to love it.

Ingredients

• 1 lb (450 g) boneless, skinless chicken breasts

• ⅔ cup (170 g) creamy peanut butter

• 1 cup (240 ml) low-sodium chicken broth

• ⅓ cup (80 ml) soy sauce (low-sodium recommended)

• 2 cloves garlic, minced

• 1 Tbsp lime juice (about ½ lime; plus more to taste)

• 1 tsp sugar (or honey)

• 1 medium red bell pepper, cut into thin strips

• 1 cup shredded zucchini (squeezed dry)

• 12 oz (340 g) noodles, cooked & drained (lo mein, spaghetti, or rice noodles)

• 1 cup cilantro, chopped, divided

• Chopped peanuts, for garnish

Tip: If your soy sauce isn’t low-sodium, reduce to ¼ cup and add broth as needed.

Instructions

1. Make the sauce
   In a bowl, whisk together peanut butter, chicken broth, soy sauce, garlic, lime juice, and sugar until smooth.

2. Load the slow cooker
   Add the chicken breasts to the slow cooker. Scatter the bell pepper and well-squeezed shredded zucchini over top (excess moisture can thin the sauce). Pour the peanut sauce over everything.

3. Cook
   Cover and cook on LOW 4–5 hours or HIGH 2–3 hours, until the chicken is just cooked through and tender (internal temp 165°F / 63°C).

4. Shred & finish
   Remove chicken to a board and shred with two forks (or slice). Return to the slow cooker. Stir in ½ cup cilantro and taste; add more lime or a splash of broth to adjust consistency.

5. Toss with noodles
   Add the cooked, drained noodles to the slow cooker and toss until coated and glossy. (If the sauce is too thick, loosen with a few tablespoons of hot water or broth.)

6. Serve
   Top with the remaining ½ cup cilantro and chopped peanuts. Serve hot.

Tips for Success

• Drain the zucchini: Squeeze in a clean towel—this keeps the sauce creamy, not watery.

• Peanut butter swaps: Almond or sunflower seed butter works (great for peanut allergies).

• Heat lovers: Add 1–2 tsp sriracha or a pinch of red pepper flakes to the sauce.

Storage

• Fridge: 3–4 days in an airtight container.

• Reheat: Loosen with a splash of water or broth over low heat.

• Freezer: Freeze the chicken + sauce (without noodles) up to 2 months. Thaw, reheat, then toss with freshly cooked noodles.

Pin the image below if you like this Thai Recipe !!!

How to Make Slow Cooker Thai Peanut Chicken?

Add peanut butter, broth, garlic, zucchini, chicken, soy sauce, a little sugar, and red pepper. Mix it all together. Cook at low temperature for 4-5 hours or at high temperature for 2-3 hours.

Half an hour before serving, add half a cup of cilantro and squeeze one lime to make a juice.  Place it over the noodles and decorate with the remaining peanuts and cilantro.

Can you make Thai Peanut Chicken Sauce ahead of time?

Sure you can! You can make this Thai chicken sauce seven days earlier. Just add the chicken and look at the instructions on the recipe. You can store it in hermetically sealed containers for 4 to 5 days in the refrigerator and up to 1 month in your freezer.

What noodles are best for Thai Peanut Chicken?

Regardless of type, as long as they are thicker noodles, they will soak up the delicious and creamy sauce. Fettuccine noodles are my choice. Also, I sometimes use Linguine because they are a great choice with a thinner sauce since the noodles are a bit thinner, also. Whatever you choose regarding the noodles, it will be great for Thai Peanut Chicken.