Halloween dinners can feel rushed when there are other plans that night. I put together these recipes because they use basic ingredients and do not require special skills. They work well for busy weeknights or small gatherings with family. Each one has simple steps and reliable results. You will find 13 options below to choose from.
Helpful Tips Before You Start
A few simple steps keep these Halloween dinners easy and low stress.
Shop for Overlapping Ingredients
Pick recipes that share items like ground beef, pasta, or cheese. This cuts down on grocery lists and waste.
Add Quick Theme Touches
Use black olives for eyes or a dusting of paprika for an orange tint. These details look festive without extra work.
Prep Components Ahead
Chop vegetables or brown meat the day before. Store them in the fridge so assembly takes minutes on the night you cook.
Choose One-Pan or Slow Cooker Options
Sheet pan meals and slow cooker recipes reduce cleanup. They also free up your time for other evening tasks.
Test Portions for Kids
Start with smaller servings of new flavors. Add familiar sides like bread or fruit to keep everyone happy.
Creamy Pumpkin Alfredo with Chicken and Broccoli
This creamy pumpkin alfredo brings a cozy fall twist to a weeknight pasta dinner. The pumpkin blends into the sauce for a smooth texture and warm color that suits Halloween gatherings without any extra fuss.
It works well when you need a filling meal that still feels light enough for everyday cooking. Tender chicken and broccoli add protein and freshness to the rich sauce.
Serves 4 people.
Ingredients
- 12 oz fettuccine pasta
- 1 lb boneless skinless chicken breasts, cut into bite-sized pieces
- 2 cups broccoli florets
- 1 cup pumpkin puree
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 3 cloves garlic, minced
- 2 tbsp butter
- 1 tbsp olive oil
- 1/2 tsp nutmeg
- Salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Cook the fettuccine according to package directions until al dente. Drain and set aside.
- Heat the olive oil in a large skillet over medium heat. Add the chicken pieces and season with salt and pepper. Cook for 6 to 8 minutes until golden and cooked through. Remove the chicken to a plate.
- Add the broccoli florets to the same skillet. Cook for 4 minutes until bright green and slightly tender. Remove and set aside with the chicken.
- Melt the butter in the skillet. Add the minced garlic and cook for 1 minute until fragrant. Stir in the pumpkin puree, heavy cream, Parmesan cheese, and nutmeg. Simmer for 3 minutes until the sauce thickens slightly. Season with salt and pepper.
- Return the cooked chicken and broccoli to the skillet. Add the drained pasta and toss everything to coat evenly in the sauce. Serve right away.
Extra Tips
Steam the broccoli briefly so it stays firm against the thick sauce. Leftovers reheat best with a splash of milk to loosen the pumpkin alfredo. Use freshly grated Parmesan for the smoothest melt.Course: Main Course Cuisine: Italian Equipment: Large Pot, Large Skillet, Colander
Spooky Sausage and Pepper One-Pot Pasta
This one-pot pasta combines sliced sausage with colorful peppers for a quick dinner that works well on Halloween night. Everything cooks together in a single pot, which means minimal cleanup after a busy evening of activities.
The dish has a savory, slightly smoky flavor from the sausage balanced by sweet peppers and a light tomato broth that coats the pasta evenly.
Serves 4 people.
Ingredients
- 1 pound Italian sausage links, sliced into rounds
- 2 bell peppers (1 red, 1 green), sliced
- 1 medium onion, thinly sliced
- 4 cloves garlic, minced
- 12 ounces short pasta such as penne
- 3 1/2 cups chicken broth
- 1 (14.5-ounce) can diced tomatoes
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup grated Parmesan cheese, for serving
Instructions
- Place a large pot over medium heat and add the sliced sausage. Cook until the pieces brown on both sides, about 6 minutes.
- Add the sliced onion, bell peppers, and minced garlic to the pot. Stir and cook for 4 minutes until the vegetables start to soften.
- Pour in the chicken broth, diced tomatoes, Italian seasoning, salt, and black pepper. Stir to combine.
- Add the pasta and bring the mixture to a boil. Reduce the heat to medium-low, cover the pot, and simmer for 12 minutes. Stir once or twice during cooking to keep the pasta from sticking.
- Remove the lid and check that the pasta is tender. Divide the pasta among bowls and top each serving with grated Parmesan cheese.
Extra Tips
Stir the pot a couple of times while it simmers so the pasta absorbs the broth evenly without clumping. Leftovers keep in the fridge for two days and reheat best with a small splash of broth to loosen the sauce.Course: Main Course Cuisine: Italian Equipment: Large Pot, Knife, Cutting Board
Ghostly Cheeseburger Skillet with Pickle Relish
This Ghostly Cheeseburger Skillet with Pickle Relish turns a weeknight cheeseburger into a fun Halloween dinner. One pan holds all the parts, and the cheese ghosts on top give it a playful look that still tastes like a classic burger.
The dish keeps things simple with ground beef, onions, and a quick sauce that brings in ketchup and mustard flavors. Pickle relish adds a bright, tangy finish that cuts through the cheese.
Serves 4 people.
Ingredients
- 1 lb ground beef
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1 cup beef broth
- 2 tbsp ketchup
- 1 tbsp yellow mustard
- 1 cup shredded cheddar cheese
- 4 slices provolone cheese
- 1/4 cup pickle relish
- Salt and pepper to taste
Instructions
- Heat a large skillet over medium heat. Add the ground beef and cook until it starts to brown, breaking it up with a spoon as it cooks.
- Stir in the diced onion and minced garlic. Cook for 3 to 4 minutes until the onion softens.
- Pour in the beef broth, ketchup, and yellow mustard. Add salt and pepper. Bring the mixture to a simmer and cook for 5 minutes, stirring now and then, until most of the liquid reduces.
- Sprinkle the shredded cheddar cheese over the beef mixture and stir until it melts into the skillet.
- Cut each provolone slice into a simple ghost shape with a small knife. Lay the ghost slices on top of the skillet.
- Cover the skillet and let it sit for 2 minutes until the provolone melts. Remove from heat and spoon the pickle relish over the top before serving.
Extra Tips
Cut the ghost shapes ahead of time so the final step moves quickly. If the beef mixture looks dry after simmering, add a splash more broth before adding the cheddar. Leftovers reheat well in a covered skillet over low heat with a little extra broth to loosen the texture.Course: Main Course Cuisine: American Equipment: Large Skillet, Wooden Spoon, Knife
Mummy-Wrapped Meatloaf with Garlic Mashed Potatoes
This meatloaf gets wrapped in strips of dough to give it a simple mummy look that fits right into a Halloween dinner spread. It comes together with everyday pantry items and pairs naturally with garlic mashed potatoes for a filling plate.
The meatloaf stays moist inside while the dough bakes to a light golden color. The mashed potatoes add a creamy, savory side that rounds out the meal without extra fuss.
Serves 4 people.
Ingredients
- 1 lb ground beef
- 1/2 cup breadcrumbs
- 1 egg
- 1/4 cup milk
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 2 tbsp ketchup
- 1 tsp Worcestershire sauce
- Salt and black pepper
- 8 oz crescent roll dough
- 4 large russet potatoes, peeled and cubed
- 3 garlic cloves, minced
- 4 tbsp butter
- 1/2 cup milk
- 4 black olives, sliced
Instructions
- Heat the oven to 375°F. In a mixing bowl, combine the ground beef, breadcrumbs, egg, milk, onion, 2 minced garlic cloves, ketchup, Worcestershire sauce, salt, and pepper. Mix until evenly blended, then shape the mixture into a loaf and place it on a baking sheet.
- Unroll the crescent roll dough and cut it into thin strips. Lay the strips across the meatloaf in a crisscross pattern, leaving small gaps so the meat shows through like mummy bandages.
- Bake the wrapped meatloaf for 45 minutes, or until the internal temperature reaches 160°F and the dough turns golden.
- While the meatloaf bakes, place the potatoes in a large pot, cover with water, and bring to a boil. Cook until the potatoes are fork-tender, then drain.
- Return the potatoes to the pot. Add the remaining 3 minced garlic cloves, butter, milk, salt, and pepper. Mash until smooth and creamy.
- Let the meatloaf rest for 5 minutes after baking. Arrange the sliced olives on top as eyes, then slice and serve with the garlic mashed potatoes.
Extra Tips
Form the meatloaf on parchment paper so it lifts cleanly onto the baking sheet after wrapping. If the dough browns too quickly, tent the loaf loosely with foil for the last 10 minutes. Leftovers reheat well in a 350°F oven for 15 minutes to keep the dough from turning soggy.Course: Main Course Cuisine: American Equipment: Mixing Bowl, Baking Sheet, Large Pot, Potato Masher
Jack-o’-Lantern Black Bean Chili with Cornbread
This chili turns a basic black bean dinner into a quick Halloween meal. The hearty beans simmer with tomatoes and warm spices while cornbread bakes on the side. A few simple cheese cutouts on top give each bowl a jack-o’-lantern face without extra work.
It suits busy weeknights when you want something filling before handing out candy. The texture stays thick and comforting, with the cornbread adding a soft, slightly sweet contrast to the spiced chili.
Serves 4 people.
Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 3 garlic cloves, minced
- 2 cans black beans, rinsed and drained
- 1 can diced tomatoes
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 cup milk
- 1 large egg
- 1/4 cup butter, melted
- 1/2 cup shredded cheddar cheese
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until soft, about 5 minutes. Stir in the minced garlic and cook 1 minute more.
- Add the black beans, diced tomatoes, chili powder, cumin, and salt. Stir well, then simmer uncovered for 15 minutes, stirring now and then.
- While the chili simmers, heat the oven to 400°F. In a mixing bowl, whisk together the cornmeal, flour, baking powder, and salt. In a second bowl, whisk the milk, egg, and melted butter. Pour the wet mixture into the dry and stir just until combined.
- Pour the cornbread batter into a greased 8-inch pan and bake for 18 to 20 minutes until the top is golden and a toothpick comes out clean.
- Ladle the chili into bowls. Cut small jack-o’-lantern shapes from the shredded cheddar or sprinkle it on top to form faces. Serve the warm cornbread on the side.
Extra Tips
Cut the cheddar into thin slices before shaping the faces so they melt slightly on the hot chili. If the chili thickens too much while it sits, stir in a splash of water. Leftover cornbread stays good for two days in an airtight container and can be warmed in a toaster oven.Course: Main Course Cuisine: American Equipment: Large pot, Mixing bowls, 8-inch baking pan
Vampire Garlic Butter Shrimp and Rice Bowls
This recipe brings bold garlic flavor to a simple shrimp and rice bowl, making it a good choice for a quick Halloween dinner. The dish comes together fast and works well on busy weeknights or when you want something warm and filling without much effort. The buttery shrimp pair with tender rice for a savory meal that feels comforting yet light.
Serves 4 people.
Ingredients
- 1 cup uncooked white rice
- 1 pound large shrimp, peeled and deveined
- 6 garlic cloves, minced
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup fresh parsley, chopped
- Lemon wedges for serving
Instructions
- Cook the rice according to package directions and set it aside.
- Heat the olive oil and 2 tablespoons of butter in a large skillet over medium heat. Add the minced garlic and cook for 1 minute until fragrant.
- Add the shrimp to the skillet along with the smoked paprika, salt, and black pepper. Cook for 3 to 4 minutes, stirring once, until the shrimp turn pink and opaque.
- Stir in the remaining 2 tablespoons of butter until it melts and coats the shrimp. Remove the skillet from the heat.
- Divide the cooked rice among four bowls. Top each bowl with the garlic butter shrimp and sprinkle with chopped parsley. Serve with lemon wedges on the side.
Extra Tips
Use fresh garlic for the strongest flavor and avoid overcooking the shrimp so they stay tender. If you want a bit more color on the plate, add a few halved cherry tomatoes to the skillet in the last minute of cooking. Leftovers keep in the fridge for two days and reheat gently in a skillet with a splash of water to loosen the sauce.Course: Main Course Cuisine: American Equipment: Large skillet, Saucepan, Measuring spoons
Witch’s Cauldron Beef Stew with Crusty Bread
This beef stew makes a filling dinner for Halloween when you want something warm and simple to prepare. It simmers on the stove while you handle other tasks, and the result is a thick, savory broth with tender pieces of beef and vegetables. The crusty bread on the side soaks up the sauce nicely.
The dish works well for weeknight meals or small gatherings because it uses basic ingredients and one pot. Flavors come from slow cooking the beef with onions, garlic, and herbs until everything softens and blends together.
Serves 4 people.
Ingredients
- 1.5 pounds beef stew meat, cubed
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 3 carrots, sliced
- 4 medium potatoes, cubed
- 2 tablespoons tomato paste
- 4 cups beef broth
- 2 tablespoons all-purpose flour
- 1 teaspoon dried thyme
- 2 bay leaves
- Salt and black pepper to taste
- 1 loaf crusty bread, sliced for serving
Instructions
- Heat the olive oil in a large pot over medium heat. Add the beef cubes and cook until browned on all sides, about 5 minutes.
- Add the diced onion and minced garlic to the pot. Stir and cook for 3 minutes until the onion softens.
- Sprinkle the flour over the beef and vegetables. Stir for 1 minute, then add the tomato paste and mix until combined.
- Pour in the beef broth slowly while stirring to avoid lumps. Add the thyme, bay leaves, salt, and pepper.
- Add the sliced carrots and cubed potatoes. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 1 hour until the beef is tender.
- Remove the bay leaves. Taste and adjust salt and pepper if needed.
- Ladle the stew into bowls and serve with slices of crusty bread on the side.
Extra Tips
Simmer the stew a little longer uncovered at the end if you want a thicker broth. Leftovers keep well in the fridge for up to three days and reheat easily on the stove with a splash of broth to loosen the texture. Skip the flour if you prefer a thinner soup, but keep the potatoes since they help with body.Course: Soup Cuisine: American Equipment: Large pot, Wooden spoon, Knife, Cutting board
Sheet-Pan Monster Veggie and Sausage Roast
This sheet-pan roast combines savory sausage with a big mix of colorful vegetables for a filling dinner. It works well on Halloween nights when time is short and you still want a hot meal on the table.
The vegetables roast until tender with lightly browned edges while the sausage picks up flavor from the oil and seasonings. Everything cooks together in one pan for easy cleanup.
Serves 4 people.
Ingredients
- 4 smoked sausages
- 2 cups baby potatoes, halved
- 1 large red bell pepper, sliced
- 1 large orange bell pepper, sliced
- 1 red onion, cut into wedges
- 2 cups broccoli florets
- 3 tablespoons olive oil
- 2 teaspoons garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat the oven to 425 degrees F and line a large baking sheet with parchment paper or foil.
- Place the halved baby potatoes, sliced bell peppers, red onion wedges, and broccoli florets in a large bowl.
- Drizzle the olive oil over the vegetables, then sprinkle on the garlic powder, smoked paprika, salt, and black pepper. Toss until everything is evenly coated.
- Spread the seasoned vegetables in a single layer on the prepared baking sheet.
- Nestle the four smoked sausages among the vegetables on the sheet.
- Roast for 25 to 30 minutes, turning the sausages and stirring the vegetables once halfway through, until the potatoes are tender and the sausage is browned.
- Remove the pan from the oven and sprinkle the chopped fresh parsley over the top before serving.
Extra Tips
Cut the potatoes into similar sizes so they finish cooking at the same time as the other vegetables. Leftovers reheat well in a skillet over medium heat to bring back some crispness to the edges. If you want a little more color, swap one bell pepper for a yellow one.Course: Main Course Cuisine: American Equipment: Large Baking Sheet, Mixing Bowl
Cheesy Frankenstein Lasagna Roll-Ups
These roll-ups turn classic lasagna into a fun Halloween dinner with a spinach filling that gives the cheese a subtle green tint. They come together quickly on a weeknight and bake into a bubbling, family-friendly meal that still feels special for the holiday.
The texture stays creamy inside with tender noodles and a light tomato sauce layer on top. Kids like the playful color while adults appreciate the familiar flavors.
Serves 4 people.
Ingredients
- 8 lasagna noodles
- 15 ounces ricotta cheese
- 10 ounces frozen spinach, thawed and drained
- 2 cups shredded mozzarella cheese, divided
- 24 ounces marinara sauce
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
Instructions
- Bring a large pot of salted water to a boil and cook the lasagna noodles until al dente. Drain them and lay the noodles flat on a clean surface to cool slightly.
- In a mixing bowl, combine the ricotta cheese, drained spinach, 1 cup of the mozzarella, Parmesan cheese, minced garlic, Italian seasoning, and salt. Stir until the mixture is evenly blended.
- Spread about 3 tablespoons of the cheese filling down the center of each noodle. Roll each noodle up from one end to the other and set the rolls aside.
- Spread 1 cup of marinara sauce across the bottom of a 9×13 baking dish. Place the roll-ups seam side down in the dish.
- Pour the remaining marinara sauce over the roll-ups and sprinkle the rest of the mozzarella cheese on top.
- Bake at 375 degrees for 25 minutes, or until the cheese is melted and the sauce bubbles around the edges.
Extra Tips
Thaw and squeeze the spinach well so the filling does not turn watery. If you want a stronger green color, stir in an extra handful of fresh chopped spinach. Leftovers reheat well in the microwave with a splash of extra sauce to keep the noodles soft.Course: Main Course Cuisine: Italian Equipment: Large Pot, Mixing Bowl, 9×13 Baking Dish
Bat-Wing BBQ Chicken Thighs with Roasted Sweet Potatoes
This recipe gives dinner a simple Halloween twist with chicken thighs coated in dark barbecue sauce. The sweet potatoes roast alongside to create a full meal with minimal effort. It works well for busy weeknights or Halloween evening when you want something warm and filling without extra fuss.
The chicken turns tender with a sticky glaze while the sweet potatoes develop soft centers and crisp edges. Smoky and lightly sweet flavors come through in every bite.
Serves 4 people.
Ingredients
- 8 bone-in, skin-on chicken thighs
- 1 cup barbecue sauce
- 4 sweet potatoes, cubed
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
Instructions
- Preheat the oven to 400°F. Line two baking sheets with parchment paper.
- In a large bowl, toss the cubed sweet potatoes with the olive oil, salt, pepper, and paprika until evenly coated. Spread them in a single layer on one baking sheet.
- Place the chicken thighs on the second baking sheet. Brush each thigh generously with barbecue sauce, reserving about ¼ cup for later.
- Roast both sheets in the oven for 25 minutes. Remove the chicken, brush with the remaining barbecue sauce, and return it to the oven.
- Continue roasting for another 15 to 20 minutes until the chicken reaches 165°F internally and the sweet potatoes are tender with browned edges.
Extra Tips
For crispier chicken skin, pat the thighs dry before brushing on the sauce. Leftovers reheat well in a 350°F oven for 10 minutes to restore texture. If you prefer a milder flavor, swap half the barbecue sauce for a plain tomato-based sauce before the final brush.Course: Main Course Cuisine: American Equipment: Baking Sheets, Mixing Bowl, Pastry Brush
Skeleton Bone-In Pork Chops with Apple Slaw
These bone-in pork chops make a simple Halloween dinner that feels festive without extra work. The exposed bones give the dish a playful skeleton look while the quick apple slaw adds fresh crunch and a touch of sweetness. It comes together in one skillet plus a bowl, so cleanup stays easy.
The chops turn out juicy with a light sear, and the slaw balances them with tart apple and creamy dressing. This meal works well for weeknights when you want something a little different but still straightforward for the whole family.
Serves 4 people.
Ingredients
- 4 bone-in pork chops (about 1 inch thick)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 apples, cored and thinly sliced
- 3 cups shredded green cabbage
- 1/4 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
Instructions
- Pat the pork chops dry with paper towels. Rub both sides with the salt and black pepper.
- Heat the olive oil in a large skillet over medium-high heat. Add the pork chops and cook for 5 to 6 minutes on the first side until golden.
- Flip the chops and cook for another 5 to 6 minutes until they reach 145°F inside. Remove them to a plate and let them rest for 5 minutes.
- While the chops rest, place the sliced apples and shredded cabbage in a mixing bowl.
- In a small bowl, whisk together the mayonnaise, apple cider vinegar, and honey until smooth.
- Pour the dressing over the apples and cabbage. Toss well to coat everything evenly.
- Serve each pork chop topped with a generous scoop of the apple slaw.
Extra Tips
Let the slaw sit for 10 minutes after mixing so the cabbage softens slightly while the apples stay crisp. If the dressing tastes too tangy, add an extra half teaspoon of honey. Leftovers keep well in the fridge for up to two days, though the slaw is best fresh.Course: Main Course Cuisine: American Equipment: Large Skillet, Mixing Bowl, Knife
Haunted Forest Pesto Turkey Meatballs and Zucchini Noodles
This recipe brings a subtle Halloween touch to the table with its bright green pesto coating that gives the meatballs and noodles a forest-like look. It works well for weeknight dinners when you want something lighter but still satisfying, and it comes together with basic pantry items.
The turkey meatballs turn out tender from the pesto mixed right into the meat, while the zucchini noodles stay crisp and soak up the herby sauce. The result is a savory, garlicky meal that feels fresh without much effort.
Serves 4 people.
Ingredients
- 1 pound ground turkey
- 1/2 cup basil pesto, divided
- 1/4 cup breadcrumbs
- 1 large egg
- 2 cloves garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 4 medium zucchinis
- 2 tablespoons olive oil
- 1/4 cup grated Parmesan cheese
- Fresh basil leaves for garnish
Instructions
- In a large bowl, mix the ground turkey, 1/4 cup pesto, breadcrumbs, egg, garlic, salt, and pepper until evenly combined. Shape the mixture into 16 meatballs.
- Heat the olive oil in a large skillet over medium heat. Add the meatballs and cook, turning occasionally, until browned on all sides and cooked through, about 10 minutes.
- While the meatballs cook, use a spiralizer to turn the zucchinis into noodles.
- Remove the meatballs from the skillet and set aside. Add the zucchini noodles to the same skillet along with the remaining 1/4 cup pesto. Toss and cook for 2 to 3 minutes until the noodles are just warmed but still firm.
- Divide the noodles among four plates, top each with meatballs, and sprinkle with Parmesan cheese and fresh basil leaves.
Extra Tips
Spiralize the zucchini right before cooking so the noodles do not release too much water. If you want to prep ahead, form the meatballs the night before and store them covered in the fridge. Leftovers reheat best in a skillet over low heat with a splash of water to loosen the pesto.Course: Main Course Cuisine: Italian Equipment: Large bowl, Large skillet, Spiralizer
Graveyard Taco Salad with Crunchy Tortilla Chips
This taco salad turns a simple weeknight dinner into a light Halloween meal. Seasoned beef sits on a bed of crisp greens with beans and corn, while whole tortilla chips stand upright like gravestones across the top. The mix of warm taco flavors and cool, crunchy textures makes it easy to serve a crowd without much fuss.
The dish works well for family dinners or small gatherings because most of the work happens in one skillet and one bowl. Kids can help arrange the chips before serving, and the result still tastes like classic tacos in salad form.
Serves 4 people.
Ingredients
- 1 pound ground beef
- 1 packet taco seasoning
- 6 cups chopped romaine lettuce
- 2 tomatoes, diced
- 1 1/2 cups shredded cheddar cheese
- 1 (15-ounce) can black beans, drained and rinsed
- 1 cup frozen corn, thawed
- 3 cups tortilla chips
Instructions
- Heat a large skillet over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks.
- Stir in the taco seasoning and a splash of water. Simmer for 2 to 3 minutes until the meat is evenly coated, then remove the skillet from the heat.
- In a large mixing bowl, combine the romaine lettuce, diced tomatoes, black beans, and corn.
- Add the cooked beef and half of the shredded cheddar cheese to the bowl. Toss everything together until well mixed.
- Transfer the salad to a serving dish. Scatter the remaining cheese over the top.
- Stand whole tortilla chips upright in the salad to create the graveyard effect, pressing the bottoms gently into the mixture so they stay in place.
Extra Tips
Press the tortilla chips in right before serving so they keep their crunch. If you make the salad ahead, store the beef mixture and fresh components separately and assemble just before eating. Leftovers reheat well if you warm only the meat and beans, then add fresh lettuce and chips at the last minute.Course: Salad Cuisine: Mexican Equipment: Large skillet, Large mixing bowl
