with cheese

This Cheesy Taco Soup is easy to make on the Stove Top or the Crock Pot! It&#039;s filled with ground beef, black beans, tomatoes, and more.

Taco Soup Recipe

cheddar cheese (shredded)

Monterey Jack cheese (shredded)

sour cream (at room temperature)

Tablespoon cream cheese (softened)

beef

packet Taco Seasoning

Tablespoons butter

onion

jalapenos

garlic (minced)

beef broth

chicken broth

red enchilada sauce

tomatoes (drained)

black beans

oregano

Cayenne Pepper (or more if desired)

Shred the cheese and set it aside along with the sour cream and cream cheese. They should not be cold when added to the soup.

Cook and crumble the brown beef in a large soup pot until cooked through. Drain grease well.

Add taco seasoning and stir to combine.

Add the butter, onions, and diced jalapeno and cook for 4 minutes. Add garlic and cook for 1 more minute.

Add beef broth, chicken broth, enchilada sauce, and drained diced tomatoes.

Bring to a boil, reduce to a simmer and cook for 15 minutes.

Add in black beans, oregano, and cayenne pepper.

Reduce heat to low and let the heat come down. Stir in the sour cream and cream cheese. It will take a few minutes to completely blend but it will get there. It&#039;s important that the base isn&#039;t too hot when you do this.  (I sometimes find it easier to put the sour cream and cream cheese in a small bowl and mix warm broth into it until combined, then add it to the soup from there.)

Remove from heat. Sprinkle in the cheese and stir to combine.

Season with salt and pepper if desired and serve!

This classic Tuna Noodle Casserole has canned tuna and egg noodles smothered in a creamy mushroom soup filling with cheese and peas. Top it off with buttery Ritz crackers, crispy fried onions, or potato chips.

Tuna Noodle Casserole

dry egg noodles (about 4 cups cooked)

chicken bouillon cubes (optional)

White Cheddar cheese (equal to 3 cups)

rib Celery (diced)

tuna

Salt

celery salt

Pepper

(10.5 oz.) can condensed cream of mushroom soup

half and half (see notes)

sour cream (at room temp)

peas

Parmesan cheese (shredded)

Ritz crackers (crushed)

butter

green onions (diced)

Preheat oven to 400°F.

Shred the cheese and set aside to allow it to come to room temperature.

Melt the butter in a large skillet over medium heat. Add the diced onions and celery and cook for about 5 minutes, until softened.

Add the minced garlic and cook for an additional minute.

Decrease heat to low. Add the drained tuna, salt/pepper, celery salt, cream of mushroom soup, half and half, and sour cream. Stir until combined. Gradually sprinkle in the White cheddar and stir until well-combined and smooth.

Cook the egg noodles 1 minute shy of what the package instructs. Add 2 bouillon cubes to the boiling water to enhance the flavor of the egg noodles if desired.

Add the peas and drained egg noodles to the cream sauce and use a silicone spatula to gently stir until combined.

If not using an oven safe skillet, transfer to a lightly greased 9 x 13 casserole dish.

Top with Parmesan cheese. Cover and bake for 20 minutes.

Combine the Ritz crackers and melted butter and sprinkle over the casserole. Bake uncovered for 5-7 minutes, until the top is brown and crisp.

Garnish with diced green onions and serve!

https://embed.mediavine.com/videos/kbuh7m1uyh4ufex75jxh

This Next Level Mashed Potatoes recipe is simply the best! They are made with red skin on potatoes, rosemary, white cheddar, sour cream and the result is creamy twice baked goodness.

Next Level Mashed Potatoes Recipe

potatoes

rosemary

olive oil

green onions, sliced

white cheddar, shredded

full fat sour cream

milk

salt and pepper

Preheat oven to 350f

Wash and coarsely chop the potatoes, and place...

Wash and coarsely chop the potatoes, and place them into a large bowl with the rosemary. Pour the olive oil on top of the potatoes and toss to coat.

Spread the potatoes in a single layer on...

Spread the potatoes in a single layer on a heavy rimmed baking sheet.

Roast the potatoes for 35-40 mins, or until...

Roast the potatoes for 35-40 mins, or until they are easily pierced with a fork. Turn the potatoes at least once.

Remove potatoes from the oven and transfer to...

Remove potatoes from the oven and transfer to a heatproof bowl.

Mash the potatoes well. Add the onions, cheddar,...

Mash the potatoes well. Add the onions, cheddar, sour cream and 1/2 cup of milk. You may need to add more milk to get to the creamy consistency desired, it just depends on how large your potatoes were and how dry they got in the oven.

Salt and pepper to taste.

Transfer to a baking dish and bake at...

Transfer to a baking dish and bake at 350 for 20-25 minutes.

Serve hot.

This EASY Chicken and Stuffing Casserole has juicy chicken smothered in a creamy sauce that&#039;s topped with green beans and savory stuffing.

Chicken and Stuffing Casserole

yellow onion

celery

sausage links (finely diced, see notes)

lbs. Boneless Skinless Chicken Breasts

Salt/Pepper (to taste)

½ cups frozen green beans (thawed and patted dry)

cream of chicken soup

sour cream

thyme

sage

dry stuffing mix (see notes)

Preheat oven to 375.

Melt the butter in a small skillet over medium heat. Add the onions, celery, and sausage and sauté until softened, about 5 minutes.

Cut the chicken into bite-sized pieces and pat it dry. Place on the bottom of a lightly greased 9 x 13-inch baking dish. Sprinkle lightly with salt and pepper.

Combine the cream of chicken soup, sour cream, milk, ½ tsp dried thyme, and ¼ tsp ground sage. Add it to the top of the chicken and spread evenly to coat.

Add the thawed green beans next. Note: The green beans will be al dente (have a slight crunch). For softer green beans, submerge them into the sauce a bit.

Combine the stuffing mix, chicken broth, sauteed onions, celery, and diced sausage. Add it to the top of the casserole dish.

Cover and bake for 40 minutes. Remove the cover and bake for 5 more minutes.

Serve with my mashed potatoes and 10-minute chicken gravy!

This Broccoli Potato Soup has hints of bacon and cheese throughout the thick and flavorful broth. It&#39;s made with the best flavor enhancers and seasonings, making every bite warm and satisfying.

Broccoli Potato Soup

bacon (drippings reserved)

bacon drippings (can sub butter)

carrots (diced)

soy sauce (can sub Worcestershire sauce)

hot sauce (optional)

EACH: dried parsley, mustard powder

flour

half and half

½ lbs. yukon gold potatoes (or russet. See notes.)

broccoli florets (fresh

parmesan cheese (grated)

Cut the bacon in half and place it in a 4-quart soup pot. Cook it slowly over low heat until crispy on each side. Reserve the drippings and set aside. Roughly chop the bacon once cooled.

Measure out remaining ingredients while the bacon cooks. Cut the broccoli florets into smaller bite size pieces. Don’t cut the potatoes until ready to use.

Heat 3 tablespoons bacon drippings (or butter) in the same soup pot over medium heat. Add the onions and carrots and simmer until very softened and slightly caramelized, about 12 minutes.

Add the garlic, soy sauce, hot sauce, parsley, mustard powder, and oregano and cook for 1 minute. Add the flour and cook for 2 minutes, stirring continuously.

Add the chicken broth in small splashes, stirring continuously. Add the half and half in the same manner. Bring to a boil, then reduce to a simmer. Let it simmer and concentrate for 10 minutes.

Peel the potatoes and cut into ¾-inch chunks. Season lightly with salt and pepper and add them to the soup. Simmer, partially covered, for 15 minutes. Stir occasionally as it cooks.

Add the broccoli and simmer for 7 more minutes, or until the potatoes are fork tender and the broccoli is cooked through.

Optional: Use an immersion blender to pulse the soup a few times to smooth out the consistency slightly. You can also transfer some of the broth to a blender.

Reduce heat to low and gradually stir in the cheese until melted and combined. Stir in half of the bacon.

Taste the soup and add additional seasoning if desired. Garnish with remaining bacon and serve!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1711067840/uiaqhyzn4zlnzbphxmk7.mp4

This Broccoli Potato Soup has hints of bacon and cheese throughout the thick and flavorful broth. It's made with the best flavor enhancers and seasonings, making every bite warm and satisfying.

This is the BEST EVER Garlic Bread!  It is perfectly toasted and has the best combination of garlic, herbs, and butter smothering the top. Pair it with your favorite dinner or make it to eat on it&#x27;s own.

Best Garlic Bread

french bread (large)

mayonnaise

parmesan (freshly grated)

garlic (pressed)

tsp basil (dried)

tsp thyme (dried)

tsp salt

tsp black pepper

Combine the butter, mayonnaise, parmesan, garlic, oregano, basil, thyme, salt and pepper. Mix well until thoroughly combined.

Slice the loaf of french bread in half. Spread the butter mixture evenly over the cut side of each half.

Place the loaf on a baking sheet and bake on broil for 3-6 minutes, or until the butter is melted and the edges and top is lightly browned.

Remove from oven and cut each half into 6 pieces. Serve immediately. Enjoy!

This was good , but would us another style bread than French or maybe a different brand of bread

I made this to go with Tomato Soup. It was TOTALLY amazing!! So delicious.. between the 2 of us, we had the whole Baguette!! A keeper for sure!

This recipe is a family favorite! There are never any leftovers when I serve this with our dinner.  It comes together easily and turns out well every time.

Soooooo delicious and easy to make! I made the spread early and refrigerated it and used it a couple hours later when I was ready. It turned out great!

This easy Mini Meatloaf recipe can be made on a sheet pan or in muffin tins for a perfect portion-sized family dinner!

Mini Meatloaf

bell pepper (diced)

garlic

yellow mustard

ketchup

BBQ Sauce

Worcestershire sauce

salt

pepper

Ritz (or Italian breadcrumbs)

beef (85% lean)

ketchup (plus more for serving)

Preheat the oven to 350 degrees.

Sauté the vegetables: Melt the butter in a small saucepan over medium heat. Sauté the onions and peppers for 4 minutes. Add the garlic and sauté for 1 more minute. Remove and let cool.

Combine Wet ingredients: Whisk together the egg, milk, mustard, ketchup, BBQ Sauce, Worcestershire sauce, cheese, salt, and pepper in a large bowl.

Add remaining ingredients: Stir in the Ritz crackers, then add the cooled onions/peppers/garlic. Add the ground beef and gently mix until just combined. Don’t overwork the meat or it will become tough.

Form into loaves: Divide the meat mixture into 4 equal parts and mold them into 5-inch loaves. Place on a parchment paper lined baking sheet (preferably a sheet that has raised edges to avoid overflow from drippings.) Combine the glaze ingredients and brush half of it over the meatloaf.

Bake Once/Remove Grease: Bake for 25 minutes and carefully remove it from the oven, there will be grease to remove. To do this, carefully transfer each meatloaf to a new parchment paper lined baking sheet using a spatula. OR, transfer to a plate and replace the original baking sheet with new parchment paper. (See PRO tips in notes section for an alternative method of handling the grease.)

Bake Twice: Brush remaining glaze on top of the meatloaf. Bake for 15 more minutes, the internal temperature should be 160 degrees.

Serve: I like to brush a little more ketchup on top prior to serving. Serve with mashed potatoes and roasted green beans or roasted carrots.

How do I do the glaze if I’m planning on freezing these?

Made this tonight and followed the recipe exactly! Loved that all ingredients are things I already keep in the house. This was so moist and the flavor was amazing! Will definitely be making again! 

I didn’t think I needed a new meatloaf recipe.  Mine was good.  A coworker that knows I’m crazy for the Cozy Cook recipes tried it and said it was good.  I had some 90/10 ground beef to use or freeze by today and I didn’t have a lot of time.  I made this recipe…tripled it…and made meatloaf muffins per the directions in the notes.  They came out perfect and were tender and delicious!  I paired it with mashed potatoes and broccoli.  I’m going to have meatloaf for days (I plan on freezing some).  I loved the 25 minute cook time.  I doubt I’ll go back to my usual recipe after trying this one.  

Excellent recipe!!  (I didn’t change a single thing.) These were super easy to make and tasted like a LOT more effort!  I loved the flavors and texture of the mini meatloaves.  Thank you!

These were so good but no surprise there. Your recipes are all so full of flavour. 
I love that they’re mini because I know they’ll be cooked through. 
Everyone loved them. Made them with your mashed potatoes which were also so delicious. 

I was looking for a good meatloaf recipe and stumbled across this on Instagram. My mom made a lot of meatloaf growing up, but I always wanted more glaze and some pieces could be a little dry. This is like your moms meatloaf but better (sorry mum), moist throughout, saucy, &amp; well seasoned! Served with asparagus and mashed potatoes, the boyfriend (who "doesn't really like meatloaf") now loves meatloaf and said it was the best one he's ever had. Thanks for the great recipe!

This is probably the most perfectly balanced texture and flavor wise meatloaf I have ever made. I also like the size of it since I do not have to eat meatloaf for five days. My Italian housekeeper said this is the way meatloaf should be done. All of Stephanie’s recipes that I have tried have been perfect. The sauce is excellent. I use season Panko breadcrumbs instead of Ritz crackers and let them soak in the liquid about 15 to 20 minutes before adding the meat. I think this made it more tender is Stephanie‘s cookbook sold out? I cannot find it on Amazon.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1622222386/boyir0dyjvlkirn6jqjd.mp4

This easy recipe for Mini Meatloaf can be made in portion sizes on a sheet pan with half the baking time! Simple ingredients like Ritz crackers, cheddar cheese, and a delicious BBQ/Ketchup glaze pack on the flavor.

Indulge in the creamy and rich flavors of Salted Egg Spaghetti. This recipe features al dente spaghetti tossed in a creamy sauce made from salted eggs, butter, and milk. It's a unique and delicious pasta dish that will surely satisfy your cravings.

Salted Egg Spaghetti Recipe

Butter

siling labuyo sliced

Water

NESTLÉ® Fresh Milk

125 milliliters NESTLE® All Purpose Cream

grated cheese

MAGGI® Magic Sarap®

kilogram Spaghetti

spring onion

Step 1

Sauté garlic  siling labuyo and salted egg yolk in butter. Pour water  NESTLE® Fresh Milk and  NESTLE® All Purpose Cream. Stir in cheese and simmer. Season with MAGGI® Magic Sarap® and pepper.

Step 2

Boil pasta according to package direction.

Step 3

Strain spaghetti and toss in the sauce with spring onion. Transfer on a serving plate and serve.

Top 8 with cheese recipes from across the web

The most viewed with cheese recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Taco Soup Recipe

Tuna Noodle Casserole

Next Level Mashed Potatoes Recipe

Chicken and Stuffing Casserole

Broccoli Potato Soup

Best Garlic Bread

Mini Meatloaf

Salted Egg Spaghetti Recipe

Top 8 with cheese recipes from across the web

The most viewed with cheese recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Taco Soup Recipe

Tuna Noodle Casserole

Next Level Mashed Potatoes Recipe

Chicken and Stuffing Casserole

Broccoli Potato Soup

Best Garlic Bread

Mini Meatloaf

Salted Egg Spaghetti Recipe

The most viewed with cheese recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine