Nothing beats a warm bowl of white bean turkey chili on a chilly night. This hearty stovetop dish combines ground turkey (not turkey breast, which can turn dry and crumbly), creamy white beans, and a blend of spices for a cozy, one-pot meal you’ll want to make time and again. Unlike slow-cooker or shortcut recipes, this version is made in a Dutch oven (or other heavy, large pot) in just over an hour, making it perfect for weeknight dinners or meal prep.

The addition of cocoa powder and cinnamon in turkey chili may strike some as unusual. But the inclusion draws a direct link to Mexican mole sauces, where the bitter, fruity, and smoky notes of chocolate and the spicy, warm flavor of cinnamon contribute complexity without sweetness. The cocoa also lends the sauce a deep, long-simmered color, turning the tomatoey broth brick red. Topped with Cotija cheese, fresh cilantro, and a squeeze of lime, it’s comfort food with a bright, fresh finish.

Tips and variations:

• Protein swaps: Ground chicken or pork can be used as a substitute for the ground turkey in this easy chili recipe.
• Beans: We like creamy cannellini beans here, but any canned white beans, such as Great Northern or navy beans, will do.
• Vegetables: Add green or red bell peppers with the onions, or stir in some frozen chopped spinach at the end. These are easy ways to introduce some extra nutrients to your chili that will have minimal impact on the flavor.
• Spice level: If you like spicy chili, leave all the seeds in the jalapeños (or choose a hotter green chile, such as a serrano). Looking for something milder? Remove them. Not sure? Leave the seeds out. You can always adjust at the end with a dash of cayenne pepper or hot sauce.
• Garnishes: Trade Cotija for Monterey Jack or cheddar cheese; add diced avocado, crushed tortilla chips, chopped green onions, fresh diced tomatoes, store-bought fried shalllots, or whatever makes you excited to start eating.
• Serving suggestions: Spoon your white bean turkey chili over turkey or chicken hot dogs, load up a baked sweet potato, or serve with a side of cornbread for dunking.

Beef Enchilada Casserole. Our new weeknight staple! Ground beef mixed with red enchilada sauce, layered with rice, tortillas, peppers, and beans. Everything bakes together in one dish with cheese on top until it’s bubbling and so delicious. No need to cook the rice separately—just brown the beef, mix, bake, and load it up with all your favorite enchilada toppings. Simple and comforting!

I didn’t grow up eating enchiladas, which is funny because we ate tacos constantly. Yep, probably about twice a week—but never enchiladas!

The first time I made them for my family must have been before I even started the website. I remember making shredded chicken enchiladas and spending what felt like forever shredding, stuffing, and rolling each tortilla. They turned out great, but the prep was way too much work, so I didn’t make them again for a while.

Over the years, I started skipping the rolling altogether and making enchilada casseroles or quick skillet versions instead. Same flavor, just way easier to pull together.

When I created my Mix and Bake Chicken Taco Casserole, I knew I wanted to do the same concept with enchiladas. This beef version is hands-off, hearty, and perfect for feeding a family—or for entertaining as we head into the cozy season.

Here are the details

Ingredients 

• ground beef – you can use ground chicken too
• yellow onions
• taco seasoning – or use chili powder
• red enchilada sauce
• tortillas
• dry rice
• poblano peppers
• green onions
• cilantro
• black beans
• mixed Mexican cheeses – I love a cheddar, colby jack, and pepper jack blend

Ingredients – for topping 

• plain Greek yogurt – sour cream is good too
• cilantro and green onions
• cubed or sliced avocado
• lime zest and lime juice

Special Tools

You’ll need a skillet and a large oven-safe casserole dish with a lid. No lid? Foil works too!

Steps

Step 1: Cook the beef

In a large skillet, cook the ground beef with the onion and taco seasoning until the beef is browned all over and broken into crumbles, about 10 minutes.

Step 2: Assemble the casserole

Spread a little enchilada sauce over the bottom of a casserole dish, then layer with half of the tortillas. Spoon the beef on top and pour over a couple more cups of enchilada sauce.

Mix in the dry rice, peppers, green onions, cilantro, and beans—everything except the cheese. Pour in water to help the rice cook as the casserole bakes.

Add the remaining tortillas and top with the last cup of enchilada sauce.

Step 3: Add cheese and bake

Sprinkle the cheese evenly over the top. Cover the dish and bake for 20–25 minutes, until the rice is tender. Uncover and bake a few minutes more, until the cheese is bubbling and just turning golden. The rice will be perfectly cooked, and the edges nice and crispy.

Step 4: Finish and serve

Top with fresh cilantro, a dollop of Greek yogurt or sour cream, sliced avocado, lime zest, lime juice, and green onions. I always add a pinch of flaky sea salt too—it’s the perfect final touch!

Looking for other easy dinners? Here are my favorites: 

One Pan Chipotle Honey Chicken and Rice

One Pan Lemon Pepper Yogurt Chicken and Rice

One Skillet Louisiana Style Chicken and Rice

Broccoli Cheddar Chicken and Rice Casserole

Cheesy Zucchini Chicken and Rice Bake

Slow Cooker Herbed Chicken and Rice Pilaf

Spicy Sesame Chicken and Ginger Rice

Lastly, if you make this Beef Enchilada Casserole, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

My air fryer sweet and sour chicken bowls feature super crispy chicken, vibrant veggies, and a homemade sweet and sour sauce! I love making this recipe on busy weeknights when I want something that tastes like takeout . The sweet and sour sauce is so so yummy and only requires a few ingredients. Bonus, my kiddos love this recipe, too!

Featured Ingredients

• Chicken: I like using boneless skinless chicken breasts for this recipe, but boneless skinless thighs will also work.
• Panko bread crumbs: Panko helps gives the breading for the chicken its extra CRUNCH when air fryed.
• Orange marmalade: My secret sauce ingredient! It gives this sweet and sour chicken amazing sweet flavor and thickens the sauce a bit, too.
• Cornstarch slurry: The slurry is crucial to thickening up the sauce! Don’t want to use cornstarch? Just omit it, but know your sauce will be a bit thinner.
• Chili garlic sauce: Contrast the sweet marmalade and honey with a little chili garlic sauce (sriracha will also work!). I like to go a little lighter on the spice when I’m serving this to my kiddos, and then add a little extra to mine before serving .
• Rice vinegar: Adds the perfect of “sour” flavor to balance out the sweetness in the sauce.

Find the list of full ingredients in the recipe card below. 

How to Make Air Fryer Sweet and Sour Chicken

1. Prepare the sauce: Add all the ingredients for the sauce into a small saucepan and simmer. Make the cornstarch slurry in a separate bowl and then add it to the simmering sauce to thicken it up
2. Sauté the veggies: Add your chopped veggies to a skillet with sesame oil, and cook for 5-7 minutes.
3. Prepare the chicken: Dredge the chicken through flour, then egg wash, and then panko. This order of operations will help the breading stick extra well to the chicken (which yields a super crispy chicken after its air fried!).
4. Air fry the chicken: Make sure the chicken chunks aren’t touching and air fry to crispy perfection.
5. Toss the chicken in the sweet and sour sauce.
6. Assemble into bowls, and ENJOY!

Find the full recipe instructions in the recipe card below. 

Serving Suggestions

My instant pot white rice recipe is a go-to! It makes perfect rice every single time. Simply make a batch of rice in the instant pot while you’re preparing the rest of these bowls. Easy peasy.

Storage Instructions

Store this air fryer sweet and sour chicken in an airtight container in the fridge for up to 3 days. I like to warm my chicken and veggies back up in the air fryer because it crisps up leftovers so well . The microwave also works!

More Easy Air-Fryer Recipes

Mix and Bake Chicken Taco Casserole. Our new weeknight staple! Chicken seasoned with taco spices, baked, and shredded. Then everything goes right into the pan — dry rice, onions, peppers, corn, a can of tomatoes, and beans. Cheese on top and bake until bubbling. No need to cook the rice separately. Just mix, bake, eat, and finish with all your favorite taco toppings. It’s so simple and so delicious.

I always get excited to share these mix-and-bake recipes. They’re perfect for nights when you just want to toss everything together, bake, and forget about it until dinner. Zero fuss, maximum comfort.

When I had the idea for a taco casserole, I knew my family would love it, we all love tacos! And after making this a few times now, we’ve all agreed it’s best with shredded chicken and rice. So flavorful, so cozy.

Even my brother Kai got in on it. He made this the other night for game night and said it was the perfect dish. He swapped the beans for extra bell peppers and topped it with spicy cheddar and pepper jack – he loved it. Kai is a casserole guy through and through (chicken noodle is still his favorite #1)!

The Quick Details

Ingredients 

• boneless chicken tenders or strips
• taco seasoning
• olive oil
• salted butter
• dry rice
• a yellow onion
• poblano peppers
• fresh or frozen corn – I use fresh summer corn when available
• Rotel tomatoes
• black beans
• mixed Mexican cheeses – I love a cheddar, colby jack, and pepper jack blend

Ingredients – for topping 

• plain Greek yogurt – sour cream is good too
• shredded lettuce
• bcilantro and green onions
• cubed or sliced avocado
• lime zest and lime juice
• tortilla strips

Special Tools

You’ll need a large oven-safe casserole dish with a lid. No lid? Foil works too!

Steps

Step 1: Season and cook the chicken

In a casserole dish, toss the chicken with taco seasoning, olive oil, and butter. Bake until the chicken is fully cooked through.

Shred the chicken right in the dish using two forks. It should pull apart easily — shred into bigger or smaller pieces depending on what you like best.

Step 2: Add everything else

Stir in the dry rice, onions, peppers, corn, tomatoes, and beans — everything except the cheese. Pour over water to help the rice cook as the casserole bakes.

Step 3: Add cheese and bake

Sprinkle cheese over the top, then cover and bake for 20–25 minutes, until the rice is tender. Uncover and bake a few more minutes until the cheese is bubbling and just turning golden. The rice will finish cooking and the edges will get a little crispy — so delish!

Top it and serve

Finish with shredded lettuce, fresh cilantro, a dollop of Greek yogurt or sour cream, sliced avocado, lime zest and juice, and green onions. Add a pinch of flaked sea salt for extra flavor.

Serve with tortilla strips or chips for crunch. Yum!

Looking for other easy chicken and rice dinners? Here are my favorites: 

One Pan Lemon Pepper Yogurt Chicken and Rice

One Skillet Louisiana Style Chicken and Rice

Broccoli Cheddar Chicken and Rice Casserole

Cheesy Zucchini Chicken and Rice Bake

Slow Cooker Herbed Chicken and Rice Pilaf

Spicy Sesame Chicken and Ginger Rice

One Pan Chipotle Honey Chicken and Rice

Lastly, if you make this Mix and Bake Chicken Taco Casserole, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Step 1

Stir 2 Tbsp. oyster sauce, 2 Tbsp. sambal oelek, 2 Tbsp. unseasoned rice vinegar, 1 Tbsp. fish sauce, and 1 Tbsp. dark brown sugar in a small bowl to combine; set sauce aside.

Step 2

Heat 1 Tbsp. vegetable oil in a large skillet over medium-high until oil begins to smoke. Add two thirds of ½ medium head of green cabbage (about 1¼ lb.), cored, leaves cut into 2″ pieces, and cook, undisturbed, until dark brown and blistered in spots, about 3 minutes. Toss, add 1 Tbsp. vegetable oil and remaining cabbage and cook, tossing occasionally, until cabbage is lightly charred in spots and mostly wilted, about 4 minutes. Transfer to a plate; reserve pan.

Step 3

Meanwhile, mix 1 lb. ground chicken, beef, or pork, 1 Tbsp. vegetable oil, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, ½ tsp. baking soda, and remaining ½ tsp. dark brown sugar in a medium bowl until well combined.

Step 4

Heat remaining 1 Tbsp. vegetable oil in reserved pan over medium-high. Add chicken mixture and cook, breaking up any large clumps of meat with a wooden spoon or heatproof rubber spatula, until browned and nearly cooked through, about 5 minutes. Add 6 garlic cloves, thinly sliced, one 1″ piece ginger, peeled, very finely chopped, and most of 1 bunch scallions, thinly sliced, and cook, tossing often, until softened and very fragrant, about 2 minutes. Add reserved sauce and cook, tossing occasionally, until thickened, 1–2 minutes.

Step 5

Return cabbage to skillet and add 2 Tbsp. unsalted butter. Cook, tossing often, until butter is melted and cabbage is glossy, about 1 minute. Serve stir-fry topped with remaining scallions.

BBQ salmon tacos are sweet, salty, tangy, crunchy and the ultimate weeknight meal. Ready in 15 minutes, these salmon tacos with bbq sauce have just 8 ingredients (all pantry/fridge staples). This is the recipe for people who don’t love the taste of salmon but know they should eat more.

After you try these barbeque salmon tacos, you should also make honey chipotle salmon (it’s sweet and spicy) and this simple salmon with mango salsa recipe. Both of these recipes are ready in 15 minutes and incredibly simple to make.

BBQ salmon taco highlights

• Easy to make
• 15 minutes
• 8 ingredients
• Great summer recipe
• Easy weeknight dinner

Ingredients spotlight

• Salmon – use skin on or skin off salmon. If the salmon has the skin on, cook it that way, then the skin will slide off after cooking.
• BBQ Sauce – be sure to use your favorite bbq sauce, it’s what gives this recipe all the flavor. I personally love the Organicville BBQ Sauce, it’s so sweet and pairs perfectly with the salmon.
• Greek yogurt (or dairy free plain yogurt) – this makes for a tangy, creamy slaw dressing. If you don’t love the idea of using Greek yogurt, you could also use mayo.

How to make salmon bbq tacos

Preheat the oven to 425F. Place salmon (skin side down) on parchment paper lined baking sheet. Coat with salt, garlic powder and 2 tablespoons of bbq sauce. Bake at 425F for 12 minutes.

While salmon is cooking, make the slaw.  Start by making the dressing in a large bowl (simply whisk together the Greek yogurt, apple cider vinegar, salt and garlic powder). Thinly slice the cabbage and add it to the yogurt mixture. Toss well with tongs until fully coated.

When salmon is done cooking, take it out of the oven and pour ¼ cup of bbq over the salmon. Flake it with a fork.

Tip: To ensure your soft taco tortillas are pliable, warm them up for 1-2 minutes in the oven or on the stove top over medium low heat.

Assemble your tacos: Add slaw, bbq salmon, sliced avocado and any other toppings you enjoy. I recommend pouring just a little more bbq sauce over top and serving.

Don’t feel like turning on the oven?

Use the air fryer! You can cook the salmon in the air fryer, be sure to add the bbq sauce to the salmon before cooking. You could also make air fryer salmon bites, which cook in just 6 minutes if you are short on time!

Other additions

• Sliced jalapeno (add to tacos or add to the slaw)
• Pickled red onions
• Thinly sliced radish
• Sliced green onion
• Mango salsa
• Cilantro

Other ways to enjoy this recipe

• Serve as a taco bowl instead of tacos with some black beans and rice
• Use bbq salmon on salad instead of in tacos
• Serve bbq salmon and slaw with sweet potato fries for a whole new meal

Best way to store leftovers

Store the salmon and slaw separately in airtight containers. Reheat the salmon in the oven, in a toaster oven or in a skillet over medium low heat until warmed through. Assemble the tacos (don’t forget to add some extra bbq sauce) and enjoy!