These crispy beef tacos are everything you want for taco night. Golden, crunchy shells filled with savory, perfectly seasoned ground beef and finished with fresh, flavorful toppings. I love making these because they’re simple and everyone can fix their own with their favorite toppings!

For more taco recipes you have to check out my Vampiro Tacos, Baja Shrimp Tacos, and Birria Tacos.

Recipe Ingredients

Ground Beef – The base for these crispy beef tacos.

Green Chilies – To add flavor into the ground beef mixture inside the tacos

Cheddar Cheese – A delicious and cheesy addition to these crispy tacos.

For a full list of ingredients and amounts see the recipe card below.

Step #2: In a large skillet over medium-high heat add in the ground beef and onion and cook until meat has browned. Drain any excess fat.

Step #3: Next, lower to medium heat and add in the taco seasoning, water, garlic, lime juice, diced green chilies, salt and pepper to the pan and mix.

Step #4: Once the water has evaporated, add in 1 cup of cheddar cheese and stir until everything has combined.

Step #5: Doing 8 at a time, wrap the tortillas in a damp paper towel and microwave them for a minute, flipping them halfway through.

Step #6: Then place a tortilla on your prepared baking sheet, spoon ⅛-¼ cup of the beef filling to one half of the tortilla and sprinkle on a little of the remaining cheddar cheese. Do not fill them too much or they will ooze out the sides.

Step #7: Fold the tortilla more than halfway over as it will peel back slightly while baking in the oven. Then lightly brush the top of the tortilla with olive oil. Repeat until one baking sheet is full.

Step #8: Bake the assembled tacos in the oven for 15-20 minutes until golden brown and crispy.

Step #9: Finally, serve with your favorite toppings and enjoy!

FAQs

Storage Information

You can store leftovers of these crispy beef tacos in an airtight container in you fridge for 3-4 days.

To reheat you can do so in the oven at 300 degrees Fahrenheit or in your microwave until everything has warmed through.

More Recipes You Will Love

• Potato Chip Spanish Tortilla
• Chicken Kofta
• Grinder Salad
• Vegan Lentil Tacos

I love a good cocktail, and one that tastes like a Key Lime Pie? Sign me up! This Key Lime Pie Martini recipe is a dreamy dessert cocktail that is filled with creamy coconut and citrusy key lime juice. I love to garnish this beverage with a graham cracker crust and a lime wedge to create a beautiful and delicious drink! Looking for more Key Lime recipes then you have to check out my Key Lime Cookies!

For more holiday cocktail recipes you have to check out my Candy Cane Martini, Cranberry Margarita, and Rum Hot Toddy.

Recipe Ingredients

Coconut Rum – Gives this martini a taste of the islands with it’s coconut flavoring.

Vanilla Vodka – To give it that sweet flavor.

Key Lime Juice – Sharp and tangy for that classic key lime flavor.

For a full list of ingredients and amounts see the recipe card below.

How to Make a Key Lime Pie Martini

Step #1: Fill a cocktail shaker full of ice.

Step #4: Pour into your favorite martini glass and enjoy!

FAQs

Storage Information

You can store any leftovers of this refreshing cocktail in your fridge for up to 2 days.

More Fun Cocktail Recipes To Try

• Passion Fruit Martini
• Blood Orange Margarita
• Baileys Chocolate Martini
• Jalapeño Margarita

This Honey Glazed Turkey is the perfect blend of sweet and savory, featuring a beautifully roasted turkey breast brushed with a glossy honey glaze that caramelizes to golden perfection. You can serve it during the holidays or even slice it up for sandwiches. Everyone will love it!

I love pairing this turkey with my Red Skin Mashed Potatoes, Arkansas Green Beans, Broccoli and Cauliflower Salad, and Pecan Pie Cookies to create a delicious holiday meal!

Recipe Ingredients

Honey: The base for the glaze to add some sweetness to the turkey.

Paprika: A mild smoky flavor added to the rub for the turkey.

Boneless Turkey Breast: You can choose any size and adjust cooking time as you need. See FAQs for more info on this.

For a full list of ingredients and amounts see the recipe card below.

How to Make Honey Glazed Turkey

Step #1: Pat the turkey dry with paper towels.

Step #2: In a small bowl combine all the spices for the turkey.

Step #3: Rub the seasoning mix all over the turkey.

Step #4: Next, wrap the turkey in plastic wrap and chill in the fridge for 30 minutes and up to 24 hours.

Step #7: Next, melt the butter and brush it all over the turkey.

Step #9: While the turkey is roasting, make the glaze. In a saucepan over medium-high heat combine the honey, butter, Dijon mustard, salt and pepper. Allow the mixture to bubble then bring it to a simmer for 3 minutes.

Step #10: After the turkey has baked for 30 minutes, remove it from the oven and brush ⅓ of the glaze over the turkey.

Step #11: Bake for another 30 minutes and then remove from the oven and brush another ⅓ of the glaze over the turkey.

Step #13: Spread the remaining glaze over the turkey.

Step #14: Allow the honey-roasted turkey to rest for 10-15 minutes before carving. Then, serve and enjoy!

Expert Tips

Turkey Netting: You don’t have to use the netting on the turkey but if you cook it with it on it will give your turkey that classic look with the indentions on the side.

Turkey Drippings: If you are making this on a holiday you can use the pan drippings from the turkey to make a delicious gravy!

FAQs

Storage Information

You can store any leftovers of this honey baked turkey in an airtight container in your fridge for up to 4 days. To freeze this turkey, wrap it in plastic wrap and aluminum foil and place in an airtight container or freezer bag in your freezer for up to 3 months.

To reheat, you can set your oven temperature to 300 degrees Fahrenheit and warm for 20-30 minutes. You can also reheat in your microwave until everything has warmed through.

More Recipes To Try

• Pecan Pie Cookies
• Asian Turkey Lettuce Wraps
• Passion Fruit Martini
• Jamaican Jerk Turkey Sandwich
• Brown Sugar Glaze

These Pecan Pie Cookies bring all the indulgent flavors of a classic pecan pie into a perfectly portioned handheld treat. These cookies feature a tender, buttery base like you would see with a pie crust, and topped with a rich, gooey caramel-pecan filling that bakes into sweet, nutty perfection.

For more pecan infused treats you have to try my Bourbon Pecan Tart, German Chocolate Poke Cake and Vegan Pecan Pie.

Recipe Ingredients

Chopped Pecans – Adds a delicious crunch and that classic pecan flavor to these cookies.

Pure Maple Syrup – Added to the topping to make that gooey pecan pie filling.

Dark Chocolate Candy Melts – To add an additional layer of sweetness on top of the cookies.

For a full list of ingredients and amounts see the recipe card below.

How to Make Pecan Pie Cookies

Step #1: In a medium bowl add the flour, cornstarch, baking soda, baking powder, and salt and stir together.

Step #2: Next, in a bowl of a stand mixer or a large mixing bowl, add the salted butter and sugars and cream together until smooth.

Step #3: Then, add in the egg, egg yolk, and vanilla and mix. Scrape the sides if needed.

Step #4: Add in the dry ingredients and mix until combined.

Step #5: Using a 2 Tbsp cookie scoop, scoop the dough into balls. Then use the back of a Tablespoon and make an indent in the center of each cookie dough ball.

Step #7: While the dough is chilling, make the Pecan Pie Filling. In a saucepan over medium heat on your stovetop, add the butter, sugar, maple syrup and pecans. Allow it to melt then simmer for 3 minutes.

Step #8: Next, add the heavy cream and cinnamon and let it simmer again for another 2 minutes. Remove from the heat and allow it to cool.

Step #10: Place your chilled cookie dough balls on the prepared baking sheets 2 inches apart because the cookies will spread and add 1-2 tsp of the filling in the indention of the cookie dough.

Step #11: Bake in the oven for 10-12 minutes. At the halfway point of baking, remove the cookies from the oven and add another 1-2 teaspoons of filling on top.

Step #12: Once the cookies have finished baking add another 1-2 teaspoons of filling on the top of the cookies and place on a wire rack to cool.

Step #13: Once cooled, drizzle with chocolate candy melts if preferred, and enjoy.

FAQs

Storage Information

You can store these cookies in an airtight container on your counter at room temperature for up to 3 days. Or you can store in your fridge for up to 1 week.

If you want to freeze these cookies lay them in a single layer in an airtight container or freezer bag and you can freeze them for up to 2 months.

More Cookie Recipes

• Madeleine Cookies
• Monster Cookies
• Key Lime Cookies
• Sparkling Shortbread Cookies

This passion fruit martini is a bright and exotic cocktail that brings a burst of tropical flavor to any occasion. Made with smooth vodka, tangy passion fruit purée, and a touch of simple syrup and lemon juice, it’s both refreshing and indulgent.

For more fun martini recipes you have to check out my Lavender Martini, Cucumber Martini, and Candy Cane Martini.

Recipe Ingredients

Vodka – Regular vodka is the base of this classic martini. You can also use Gin if you prefer it over vodka.

Passion Fruit Puree – full bodied puree to give this drink the best overall passion fruit flavoring.

Simple Syrup – The simple sugar syrup helps add in a hint of sweetness into this recipe.

Lemon Juice – Too add a little bit of citrus. If you do not have lemon juice on hand you could also use lime juice, pineapple juice, or even fresh passion fruit juice if needed.

For a full list of ingredients and amounts see the recipe card below.

How to Make a Passion Fruit Martini

Step #1: Fill a cocktail shaker with ice.

Step #4: Pour into your favorite martini glass, garnish with a slice of passion fruit and enjoy!

FAQs

Storage Information

You can store any leftovers of this passion fruit martini in your fridge for up to 1 day.

More Delicious Cocktail Recipes to Try

• Blood Orange Margarita
• Baileys Chocolate Martini
• Caramel Apple Bourbon Cocktail
• Sour Apple Martini
• Pineapple Margarita

If you are a banana lover then you are going to love this Banana Cream Cake. A moist and sweet banana flavored cake topped with a smooth homemade buttercream to create a truly decadent dessert. Then topped with crunchy vanilla wafers to tie everything together.

For more Bundt cake recipes you have to try my Strawberry Pound Cake, Carrot Bundt Cake, and Mexican Chocolate Cake.

Recipe Ingredients

Mashed Ripe Bananas – To give the cake that delicious banana flavor.

Cornstarch – Mixed with all purpose flour creates cake flour giving this cake that fluffy texture we all love.

For a full list of ingredients and amounts see the recipe card below.

Variations

Flour – I make my own cake flour using all purpose flour and cornstarch. If you have cake flour you can use 3 cups of cake flour instead.

Butter – This recipe calls for salted butter but you can use unsalted butter if that is what you have on hand. If you do be sure to add 1 ½ tsp of salt instead of the 1 tsp to balance it out.

How to Make Banana Cream Cake

Step #1: Preheat your oven to 350 degrees Fahrenheit and butter and flour a Bundt cake pan.

Step #2: In a medium or large bowl whisk together the flour, baking powder, baking soda, salt, nutmeg, and ginger. Set aside.

Step #3: Next, add the butter, vegetable oil, and brown sugar into another bowl and beat until light and fluffy.

Step #4: Then, add in the eggs and egg yolk and mix into the oil and sugar mixture.

Step #5: Add the pure vanilla extract and mashed banana and stir until combined.

Step #6: Next, add the dry ingredients and buttermilk and mix in on low speed until combined. Be sure not to over mix.

Step #7: Pour the cake batter into your prepared pan and bake in the oven for 50-60 minutes until a toothpick comes out clean.

Step #8: Remove the cake from the oven and allow it to cool for 5-10 minutes before gently turning it over onto a wire rack to cool.

Step #9: While the cake is cooling, prepare the buttercream frosting. In a bowl beat the butter, cream cheese, vanilla, salt and 4 cups of powdered sugar until you reach a smooth consistency. If needed, you can add additional powdered sugar to reach your desired consistency.

Step #10: Finally, frost the top of the cake and sprinkle crushed vanilla wafers on top then serve and enjoy!

Storage Information

You can store this Banana Cream Cake in an airtight container in your refrigerator for 3-4 days. To serve allow the cake to come to room temperature.

If you want to freeze this cake do so in a freezer-safe container before you add the frosting. You can store it for up to 1 month. If the cake already has the frosting on it I do not recommend freezing it because the textures will not hold up well.

More Recipes You Will Love

• Mexican Caesar Salad
• German Chocolate Poke Cake
• Vampiro Tacos
• Chicken Yakisoba

This Mexican Caesar salad recipe takes crisp romaine lettuce and pairs it with bold Mexican flavors to make a delicious dish. Grilled corn, savory chicken, and fresh jalapenos are only a few of the exciting flavors in this salad. It is topped with a creamy dressing that is half Caesar, half salsa, and a hearty squeeze of lime juice to make all the flavors and textures meld together beautifully.

For more Mexican inspired recipes you have to check out my Mexican Chicken Skillet, Cheesy Mexican Cornbread, and Mexican Bean Soup.

Variations

Protein – You can swap out the chicken and add beef, shrimp, or even anchovies if you want to enhance that classic Caesar salad taste.

Cheese – If you don’t have cotija cheese on hand you can also use parmesan cheese or queso fresco in this salad

Recipe Ingredients

Salsa – To mix with the Caesar dressing and create a flavorful twist for this salad.

Corn – To season and grill and add a smoky bite to this recipe.

Cotija cheese – One of the flavors of Mexico that is used on top of a number of Mexican dishes like my Mexican Corn Salad.

For a full list of ingredients and amounts see the recipe card below.

How to Make Mexican Caesar Salad

Step #1: Preheat your oven to 400 degrees Fahrenheit and grease a baking sheet with cooking spray and add the chicken to the pan.

Step #2: Season the chicken with salt and pepper and bake in the oven for 15-20 minutes until the chicken reaches an internal temperature of 165 degrees Fahrenheit.

Step #3: Then, preheat your grill or grill pan to 400 degrees Fahrenheit and coat the outside of each corn with butter and elote seasoning.

Step #4: Grill until tender, about 10 minutes, then remove it and cut the kernels off and set aside.

Step #5: In a jar or glass measuring cup add the salsa, Caesar dressing, and lime juice and whisk until combined.

Step #6: Next, add all the salad ingredients to a bowl except for the dressing and chips and toss together.

Step #7: Finally, add your desired amount of Mexican Caesar dressing and top with crispy tortilla strips and enjoy!

FAQs

Storage Information

You can store leftovers of this Mexican Caesar Salad in an airtight container in your fridge. If the dressing is already on the salad it will last 1 day in the fridge. If the dressing is not on the salad it will last 3-4 days in your fridge. The dressing will last for 4-5 days in your fridge in an airtight container.

More Salad Recipes You Will Love

• Grinder Salad
• Curry Chicken Salad
• Mango Salad
• Italian Chopped Salad