Mexican One Pot Beef and Rice Casserole Recipe is a simple peasy skillet dinner full of all that cheesy goodness, even the rice gets cooked perfectly in the pan!

This is certainly one of my family’s favorite Mexican Dinners and among my favorite recipes to make. As it is bursting with lots of Mexican flavors, yet it’s everyday ingredients, like ground beef and rice, that I usually have readily available, and it is a one-pot meal that can be made on the stove surface in a single pot for fewer dishes to wash.

There’s no need to have to heat the oven or warm up the kitchen, and I do have more time and energy to spend with my loved ones|my children rather than washing the dishes.

• 1 Tbsp of vegetable oil
• 1/2 of chopped onion
• 1 chopped green bell pepper
• 2 cloves of minced garlic
• 1 pound of ground beef
• salt and pepper (to your liking)
• 3 Tbsp of taco seasoning
• 1-1/2 cups of red salsa
• 2 Tbsp of tomato paste
• 1 cup of drained corn
• 1 can of drained black beans (16-ounce)
• 4-oz can green chilies
• 1 cup long grain uncooked white rice
• 2 cups of beef broth
• 2 cups of Mexican Blend Cheese, shredded

How to make Mexican One Pot Beef and Rice Casserole

• Heat up the olive oil using a large skillet on medium high temperature.
• Add in ground beef, garlic and onion and cook till beef has turned brown, for around 3-5 minutes, ensuring to crumble the beef cooks.
• Add in taco seasoning and stir. Drain excess fat.
• Stir in rice, beans, vegetable broth, Ro Tel diced tomatoes (or other brand you like to use), corn, cumin and chili powder.
• Season with salt and pepper, to your liking.
• Bring to a boil and cover.
• Reduce heat and simmer until rice is cooked well, it should take about 15-18 minutes.
• Stir in lime juice and cilantro.
• Take away from heat and top with cheese. Cover until cheese has melted, it should take about 2 minutes.
• Garnish with tomato, and serve right away. Enjoy!!!

This Chocolate Truffle Tart Recipe is simple yet elegant. For every chocolate lover’s dessert for any special occasion, anytime of year.  It’s decadent and so rich, but easy to create, and easily transformed into gluten free or diary free versions that are equally good.

This heavenly dessert is a pure chocolate decadence, served up with a some textural interest and flaky salt so it can bring out the flavor. Chocolate is, needless to say, appropriate all year round, but there’s something I really like in regards to a decadent chocolate dessert in the middle of winter, after the holiday season has passed. It is an ideal way to celebrate the new 2020 year, or your loved one on Valentine’s Day.

What is The Best Chocolate for this Truffle Tart

I used a variety of semisweet and bittersweet chocolate here (8 oz of bittersweet, 4 oz of semi-sweet).

A unique dessert such as this is focused on the chocolate, so it is a good chance to splurge on a type you really love. I love Lindt or Ghirardelli ones. You could use regular chocolate for baking or top-quality chocolate chips also.

This chocolate truffle cake has its priorities straight and you’ll know when the party happens in your mouth. The crust is crumbly and tender and the filling is highly pleasant and fudgy. I will guarantee it’s really delicious, and the ingredients go so well together.

For the crust

• 1 1/2 cups of chocolate wafer crumbs
• 4 tbsp melted butter

For the ganache

• 1 1/2 cup of heavy cream
• 12 oz of roughly chopped dark chocolate
• 4 tbsp of room temperature butter
• 1 tbsp of flaky sea salt

For the whipped cream

• 1 1/2 cup of heavy whipping cream
• 1/2 tsp of vanilla bean paste
• pinch of salt
• granulated or powdered sugar to your liking, i use one Tablespoon of granulated sugar

How to make Chocolate Truffle Tart Recipe

• Heat the oven to 350 F.
• For the crust, grind the chocolate wafers ( 1 1/2 cups) using a food processor. Mix with previously melted butter until everything is equally moist and the mixture feels like sand that is wet.
• Use 10-inch tart pan with a removable bottom and press the crust up the sides, ensuring it’s well packed in and even.
• Bake the crust for about 10 minutes and let it cool.
• For the ganache, heat up the heavy cream using a saucepan till it’s just beginning to simmer.
• Take away from heat and add in chopped chocolate, and let rest for a couple of minutes, depending on chocolate pieces are. You need to err {on the side of not to let the cream cool off too much so your ganache remains warm and will pour smoothly.
• Whisk the cream and chocolate together till the mixture is smooth and nice. Add the butter, a few pieces at a time , and whisk it well.
• Pour your ganache in previously prepared tart shell. Slowly place the tart in the fridge to chill for at the very least 2 hours before slicing. Scatter the salt on the top of the tart when it’s} set so that it doesn’t sink in the chocolate.
• Advice: if you’re concerned about your knife sticking with the fudgey chocolate fill when slicing, running your knife under heated water and wiping it clean prior to slicing can help get yourself a nice and clean slice.

Gluten Free and Diary Free Versions

For a gluten free version with this chocolate tart, use your preferred gluten free cookie to help make the crust.

For a dairy free variation, use coconut cream rather than dairy cream, and coconut oil instead of butter. The flavor will needless to say be coco-nutty, but it’ll keep that basic taste and will stay amazing.

Pumpkin Tres Leches Cake! A lightweight and delicious pumpkin spice cake soaked with 3 milks and amaretto, then topped with cinnamon amaretto cream. A deliciously tasty cake that will heat you up on a cool winter night.

Pumpkin Tres Leches Cake

Now for a fast lesson that took me a lot of time to realize: one of the necessary aspects of Tres Leches is that you just cannot use regular cake. Yes, it’ll still taste nice because cake and decadent milk are good no matter how it’s served, but a really quality Tres Leches is formed with a sponge or chiffon cake that’s on the airier/drier side and may absorb all the liquid you’re pouring into it while not being mushy.

There’s a particular difference on the end results of a Tres Leches created with classic moist cake and sponge cake. After twenty-four hours of soaking, a regular cake would turn into a mushy one. It became a dessert you’d scoop into a bowl instead of slicing it nicely.

The aim is to make a refreshing creamy cake that’s nicely balanced between the spongy cake and the moisture from the kinds of milk.

Ingredients

For the Cake

• 2 cups all-purpose flour

• 2 teaspoons baking powder

• ¼ teaspoon salt

• 2 teaspoons baking soda

• 1 tablespoon pumpkin pie spice

• 1 cup sugar

• ¾ cup vegetable oil

• 2 teaspoons vanilla extract

• 2 cups pumpkin puree (strained through cheesecloth to remove excess liquid)

• 4 large eggs

• 12 oz evaporated milk

• 14 oz sweetened condensed milk

• ⅓ cup heavy cream

• ⅔ cup Disaronno Amaretto

For the Spiced Whipped Cream

• 2 cups heavy whipping cream

• 3 tablespoons powdered sugar

• 1 teaspoon ground cinnamon

• 1 tablespoon Disaronno Amaretto

Instructions

1. Bake the Cake

1. Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch pan.

2. In a medium bowl, whisk together flour, baking powder, salt, baking soda, and pumpkin pie spice.

3. In a stand mixer, combine sugar, vanilla, oil, and strained pumpkin puree. Beat in the eggs, one at a time.

4. Gradually add the dry ingredients into the wet mixture, mixing until just combined.

5. Pour into the prepared pan and bake for 30–35 minutes, or until a toothpick comes out clean. Cool for 1 hour.

2. Soak with Tres Leches

1. In a bowl, whisk together evaporated milk, sweetened condensed milk, heavy cream, and Amaretto.

2. Once the cake is cooled, poke holes all over with a fork.

3. Slowly pour the milk mixture over the cake, letting it soak in. Cover and refrigerate overnight.

3. Make the Whipped Cream

1. Beat the heavy cream until it begins to thicken.

2. Add powdered sugar, cinnamon, and Amaretto. Continue beating until stiff peaks form.

3. Spread evenly over the chilled cake. Garnish with extra cinnamon if desired.

Tips & Notes

• Pumpkin prep: Straining the pumpkin puree is key for keeping the cake light, not soggy.

• Overnight rest: The cake tastes best when chilled at least 8 hours, allowing the milk mixture to fully absorb.

• Amaretto swap: For a non-alcoholic version, replace Amaretto with an equal amount of milk or cream.

Make-Ahead & Storage

• Make-Ahead: This cake is perfect to make the night before serving.

• Storage: Keep covered in the refrigerator for up to 3 days. Best enjoyed cold.

Serving Suggestions

• Dust with extra cinnamon or nutmeg before serving.

• Top with crushed candied pecans for a crunchy finish.

• Serve with a cup of coffee or chai for the ultimate fall dessert pairing.

Share the image below to your Pinterest board if you like this Spicy Pumpkin Tres Leches Cake!