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Chicken Burrito Bowl with Seasoned Ground Chicken Breast

By 7 Comments

Looking to ditch the flour tortilla? Then you’ll love this Chicken Burrito Bowl, made with taco seasoned ground chicken breast and surrounded by bright colors and savory ingredients. This is a beautiful and healthy fiesta of a meal.

Chicken burrito bowl made with ground chicken breast served over rice and topped with cheese, black beans, avocado, red bell pepper, onions and cherry tomatoes.

Oh sure, I’ve had them in fast food restaurants but this is the first time I’ve made a burrito bowl in my own kitchen. And if you’ve been following my blog for a while, you know I love to recreate restaurant meals at home.

Always less expensive, probably healthier and there’s no standing in line at Chipotle.

I felt this version was better tasting than what I’ve had at Chipotle or Qdoba.

I credit that to plain flavored rice, over the lime flavored. The black beans made with dried beans from my Instant Pot certainly created a better experience. And I really like the seasoned ground chicken breast over the grilled like Chipotle serves.

And I simply don’t like salsa on my burrito bowl …. how about some Red Chile Buttermilk Dressing. Yes! Let’s Take a look.

And which came first? The burrito or the bowl? The burrito of course, but:

“Chipotle now sells more bowls than burritos, according to Chris Arnold, a spokesman for the chain.”

And Just What Is A Chicken Burrito Bowl?

A burrito bowl is all of your favorite burrito fillings minus the flour tortilla. Which in my opinion makes it more like a main course salad entree.

Every burrito bowl I’ve had has been served over rice, topped with lettuce and then the fun begins.

This is such a versatile meal. For my burrito bowl, I added:

  • Ground chicken breast that has been browned and seasoned with my Homemade Taco Seasoning.
  • Julienned red bell peppers
  • Chopped onion
  • Grated cheddar cheese
  • Chopped red and yellow petite tomatoes
  • Black beans, cooked in my Instant Pot
  • Sliced avocado
  • Packaged tortilla strips
  • And a squeeze of lime

And with a drizzle of my Red Chile Buttermilk Dressing, I truly didn’t miss that flour tortilla shell. It was a delightful meal.

Aside from all the fresh veggies, the star of this burrito bowl is the ground chicken breast cooked in Taco Seasoning.

It’s simply a lighter choice than ground beef. And I always keep a supply of my homemade taco seasoning in the pantry. The flavor of homemade taco seasoning is superior to those packaged brands found in stores, and it contains no preservatives. Just pure taco flavor.

Tip: Purchase two boneless skinless chicken breasts and cut them into big chunks. Place them in your food processor and pulse until coarsely ground. It’s a bit cheaper than buying pre-ground chicken at the store. Always remember, every step the butcher takes to provide you with convenience, results in a cost passed along to you.

What Goes Into A Burrito Bowl?

Just think of the possibilities. You can turn this chicken burrito bowl into so many versions:

  • Replace ground chicken with grilled sliced chicken, ground beef or ground turkey.
  • Use pinto beans instead of black beans.
  • Substitute brown rice for the white.
  • Switch up the grated cheese with Mexican crumbling cheese, like Cotija, or use grated Pepper Jack cheese.
  • Instead of using white rice, purchase Vigo Yellow Rice. It would make a splash of a presentation.
  • Use yellow sweet corn in the toppings.
  • Replace the chopped tomatoes with Pico de Gallo.
  • Put a dollop of guacamole on top instead of sliced avocado.
  • Cook sliced chicken breast or steak in fajita seasoning instead of using ground chicken in taco seasoning.
  • Add a little bit of sliced purple cabbage for some exciting color.
  • Add a dollop of sour cream.
  • Add seasoned cooked shrimp as the protein.
  • Use rotisserie chicken to make your burrito bowl.
  • Make it meatless for a vegetarian burrito bowl.

The list goes on and on … but always make it your own, and serve it with a squeeze of lime and some chopped cilantro for garnish.

Tip: Have you ever purchased those pre-made Tortilla Strips. They’re in the produce department at my grocer. They’re perfect for this Chicken Burrito Bowl.

Chicken Burrito Bowl with ground chicken, black beans, sliced avocado, red bell pepper, chopped tomatoes and tortilla strips. With cilantro for garnish.

Recipe for Chicken Burrito Bowl

I hope you give this Chicken Burrito Bowl recipe a try. And if you do, please come back and give the recipe a star rating. And if you have a favorite naked burrito combination, let me know, I’d love to give it a try.

More Lighter Healthy Mexican Recipes

And if you’re looking for more Mexican Food recipes, don’t miss my Mexican Southwest Recipe Category. You’ll find lots of great salad ideas. Including the most popular recipe on my site for Hatch Green Chili, Colorado Style.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Print Recipe
5 from 2 votes

Chicken Burrito Bowl

Chicken Burrito Bowl made with taco seasoned ground chicken and surrounded by bright colored vegetables. A beautiful healthy fiesta of a meal.
Prep Time20 minutes
Cook Time30 minutes
Course: Main Course Chicken, Mexican
Cuisine: Southwestern Mexican
Servings: 4
Calories: 838kcal
Author: Lea Ann Brown

Ingredients

  • 10 Cherry Tomatoes red and yellow, chopped
  • ½ cup sweet onion diced
  • 1 small jalapeno seeded, deveined, diced
  • 4 tablespoons cilantro chopped
  • 1 pound chicken breast boneless, skinless, ground
  • 2 tablespoons canola oil
  • 4 tablespoons taco seasoning
  • 1 cup water
  • 4 cups romaine lettuce shredded
  • 1 cup mild cheddar cheese shredded
  • 1 red bell pepper thin sliced into bite sized pieces
  • 1 avocado diced or sliced
  • 1 cup white rice uncooked, once cooked this will provide enough rice for 4 bowls.
  • 1 cup dried black beans cooked. Or 1 14.5 ounce can, drained and rinsed
  • 8 tablespoons Creamy Ranch Dressing Such as Red Chile Buttermilk Ranch
  • 1 lime quartered
  • ½ cup Tortilla strips purchased

Instructions

  • If cooking black beans in the pressure cooker: Place black beans in Instant Pot with 8 cups of water. Cook on high pressure for 35 minutes, natural release for 20 minutes. Drain and set aside. Or you can open a can of black beans, drain, rinse and set aside.
  • Cook rice according to package instructions. Set aside and keep warm
  • While rice is cooking, prep all vegetable ingredients.
  • Rough chop and place chicken breast in a food processor. Using the pulse feature, ground the chicken until coarse in texture.
  • Heat a large skillet over medium high heat. When the pan is hot, add oil. Once the oil is shimmering, add the ground chicken breast. With a spatula, break the chicken breast up so it cooks evenly. Lower heat to medium low. When chicken is almost cooked, add the taco seasoning. Mix. Add water and stir well. Cook for 15 minutes or until liquid has absorbed. Set aside and keep warm.
  • To build your chicken burrito bowl: Add a scoop of rice to each bowl. Top with romaine lettuce. Then arrange the vegetables, beans, avocado, chicken and cheese on top. Garnish with chopped cilantro and tortilla strips. Serve with a wedge of lime for squeezing.
  • Drizzle with Red Chile Buttermilk Dressing

Nutrition

Calories: 838kcal | Carbohydrates: 83g | Protein: 47g | Fat: 36g | Saturated Fat: 10g | Cholesterol: 107mg | Sodium: 704mg | Potassium: 1678mg | Fiber: 14g | Sugar: 5g | Vitamin A: 3760IU | Vitamin C: 60mg | Calcium: 309mg | Iron: 5mg

Cheesy Mexican Style Instant Pot Refried Beans

By 7 Comments

Instant pot refried beans. Homemade refried beans using Colorado dried pinto beans are easier than you think. With just a few ingredients and a little bit of elbow grease, you’ve got everyone’s favorite side dish for Mexican food.

Instant pot refried beans served in a cast iron skillet topped with cheese and chopped tomatoes

About This Recipe and Why It Works

I can’t begin to tell you how many homemade refried bean recipe versions I’ve tried over the years. The result? I’ve always come away underwhelmed.

Then there are canned refried beans? Sure, they’re quick and easy. They’re a little hard to get out of the can (what’s up with that?) and I still have to fiddle with the consistency and flavors before I serve them. Again, I’m underwhelmed.

I have simply refused to give up on making homemade refried beans.

Finally! I now have a homemade refried bean recipe that I’m comfortable sharing with my readers.

A refried bean recipe that I can be proud to serve as a side dish.

A recipe that is so easy and flavorful that I’ll never reach for canned refried beans again.

And this recipe is so flavorful, it can be served as a side dish or a dip. Bingo!

Refried beans in a cast iron skillet topped with cheese and used as a dip appetizer

Why This Instant Pot Refried Bean Recipe Is So Genius

You can be guaranteed that the Instant Pot will cook starchy foods like a champ. The Instant Pot cooks potatoes and pasta beautifully creamy, and beans fall right into that category.

One of our favorite Instant Pot Pasta Recipe is this one for Instant Pot Chicken Chipotle Mac and Cheese. A great example of what a pressure cooker can do for pasta.

The Instant Pot website says that "cooking under pressure or at higher temperature, starch gelatinizes to the maximum degree. This is why pressure cooked pasta, rice and beans have a softer texture in comparison to boiled at normal pressure".

Here are more reasons why this recipe works:

  • Once the beans are cooked, the starchy liquid from the cooked beans is reserved. It’s used in the mashing process to enhance the texture and flavor of the refried beans.
  • Chipotle chile powder is added for seasoning to bring some beautiful smokiness to the flavor.
  • Brown sugar adds a little sweet.
  • Cumin brings it all down to earthy goodness.
  • And lime juice brightens the entire overall flavor.
  • And my favorite part is the addition of one of my favorite ingredients, New Mexico Chile Powder. It adds a “just right” heat.
  • This refried bean recipe can be used as a side dish or a dip.

What are Refried Beans?

Refried beans are a side dish recipe of cooked and mashed beans and commonly served with Mexican and Tex-Mex Cuisine. It’s somewhat the “mashed potato” of Mexican cuisine.

In some parts of Mexico, red kidney beans are used to make refried beans. In Northern Mexico and in Tex-Mex cuisine, pinto beans are used.

I’ve made this recipe twice, using each of the variety of beans and I must say I prefer the Pinto Beans. Pinto beans simply returned a creamier texture.

The Colorado dry bean industry has been a global supplier of edible dry beans for more than 60 years. Growers partner with several dealers to produce and ship over $30 million of beans annually. 85% of Colorado bean crops consists of Pinto Beans.

Colorado pinto beans are known for their bright color and creamy texure. These characteristics increase their value compared to other pinto beans grown in the United States and imports from other countries.

What to Serve With Refried Beans

Recipe for Instant Pot Refried Beans

https://highlandsranchfoodie.com/instant-pot-refried-beans/

I hope you give this Instant Pot Refried Beans Recipe a try. And if you do, please come back and give the recipe a star rating. And leave a comment about your experience with the recipe.

And if you have a favorite refried bean recipe, let me know, I’d love to give it a try.

More Southwestern Bean Recipes

And if you’re looking for Main Course Mexican Recipes, don’t miss my Mexican Southwest Recipes category. You’ll find a ton of South of The Border Recipes.

Including the most popular Mexican food recipe on my site for Hatch Green Chili Colorado.

This recipe is adapted from Savory Spice Shop.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Instant pot refried beans served in a cast iron skillet topped with cheese and chopped tomatoes
Print Recipe
5 from 2 votes

Instant Pot Refried Beans

Homemade refried beans using dried pinto beans are easier than you think. With just a few ingredients and a little bit of elbow grease, you've got everyone's favorite side dish for Mexican food.
Prep Time5 minutes
Cook Time42 minutes
Natural Steam Release20 minutes
Course: Side Dish
Cuisine: Mexican
Servings: 8 people
Calories: 230kcal
Author: Lea Ann Brown

Equipment

  • Instant Pot Pressure Cooker

Ingredients

  • 1 cup dried pinto beans sorted for misfits and rinsed
  • 8 cups water
  • 1 heaping tablespoon lard
  • ¼ cup unsalted butter divided
  • 1 small onion fine minced
  • 2 cloves garlic fine minced
  • 2 teaspoons salt
  • 1 teaspoon brown sugar packed
  • 1 teaspoon Ground Cumin Seeds
  • 1 teaspoon Chipotle Chile Powder
  • 2 cups shredded cheese Monterey Jack, or Queso Panela
  • 1 Tablespoon lime juice
  • Chopped cilantro to garnish

Instructions

  • Add beans to Instant Pot and cover with 8 cups of water. Add the scoop of lard.
  • Close Instant Pot and set to pressure cook on high for 40 min. When finished, allow pressure to naturally release for 20 minutes before venting and removing lid.
  • Reserve 1 ½ cup cooking liquid before draining beans.
  • In the meantime, In a large cast iron or oven-safe skillet melt 2 tablespoons butter over medium-high heat. Once the butter is starting to show bubbles, add minced onion, stirring often for 2 – 3 minutes.
  • Add garlic, salt, brown sugar, cumin, and chipotle powder and cook for 30 seconds, or until lightly toasted and fragrant.
  • Stir in cooked beans and 1 cup of the reserved cooking liquid. Reduce heat to medium-low and let simmer a couple of minutes to marry the flavors.
  • Use a potato masher to mash beans into a chunky paste. Add more of the cooking liquid for a creamier texture.
  • Add the lime juice, 1 cup of cheese and remaining 2 tablespoons butter and stir until combined. Top with remaining 1 cup cheese and place skillet under broiler for 1 to 3 min., or until cheese is melted, bubbling, and beginning to brown.
  • Top with cilantro or chopped yellow and red petite tomatoes, or both. Serve as a side dish or with chips as a dip.

Notes

Serve as a side with rice, as a filling for tacos and burritos, or as a dip.

Nutrition

Serving: 4cups | Calories: 230kcal | Carbohydrates: 18g | Protein: 12g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 38mg | Sodium: 779mg | Potassium: 387mg | Fiber: 4g | Sugar: 2g | Vitamin A: 441IU | Vitamin C: 3mg | Calcium: 185mg | Iron: 2mg

Instant Pot Refried Beans … It’s What’s For A Side Dish

How To Make A 2 Egg Omelette

By 7 Comments

2-egg omelettes make such an easy quick breakfast, lunch or even dinner. Here you’ll find how to make the best omelette, a simple omelette, a basic recipe, using the classic French technique for a 2 egg omelette.

Fines Herbs Omelette with a side salad
Fines Herbs Omelette

There are so many great ways to cook eggs. But our romance with omelettes is one that can’t be denied. We love them for breakfast, lunch and even dinner when served with a side salad. 

And omelettes are so easy to make. Especially once you learn that less is more. 

Many years ago, I watched Julia Child cooking an omelette this way and this same classic French technique was a skill that I had to learn in Culinary School.

Let’s take a look at how to make a 2-egg omelette.

Table of contents

How To Make A 2 Egg Omelette, Step By Step

To make the best omelette, you move very quickly for success.  An omelette should take approximately two minutes from start to finish. All you need is an 8″ inch non-stick pan.

And that pan doesn’t need to be expensive at all. I brought mine from Target for $5.99 and it works like a charm.  Here’s how:

  • You can either make omelettes with two or three eggs. I prefer one tablespoon butter and a two egg omelette (serves 1).
  • In a bowl beat the eggs with a fork until loose bubbles form. Add the water and the cream and blend together.
  • Heat the pan over medium heat and then add the pat of butter. Swirl the pan to distribute the butter.
  • Once the butter is melted, has bubbled and the bubbles are starting to subside, add the eggs.
  • This is where the fun begins. Let the eggs sit in the pan for ten seconds.
  • Then start swirling and shaking the pan back and forth until loose curds form.
  • Tip the pan to let the uncooked eggs fall beneath the curds until you feel the omelette is forming.
  • Don’t let the eggs brown, you’ll loose that delicate texture and flavor.
  • This is where you want to add your filling. Right before you’re getting ready to fold the omelette.
  •  This means it’s necessary for all add-in ingredients to be fully cooked. The only exception to when adding tender fresh herbs.
  • If you are using cheese, make sure it’s finely grated and added to the omelette prior to folding. 
  • When the eggs have developed sufficient curd, slide the pan forward and fold a third of the omelette back on itself. 
  • Invert the omelet into the plate so that the last third tucks under to create a perfect soft high shape.

More Tips for Cooking An Omelette

What Is The Best Pan For Omelettes

Buy an omelette pan and keep that pan reserved for omelettes or cooking fried or scrambled eggs. An 8″ non-stick pan is ideal.

How Long To Cook An Omelette?

An omelette should take about 2 minutes to cook. A correctly prepared omelette should be golden yellow, never browned. If the omelette has browned, you’ve over cooked and compromised the flavor.

Making Omelettes For A Crowd?

When preparing omelettes for several people, make several two egg omelettes rather than one giant one. A big omelette just doesn’t work.

Can I Add Uncooked Items To An Omelette?

The only uncooked ingredients that can be added to the eggs prior to cooking are fresh herbs and salt.

How Do I Add Vegetables To An Omelette

If adding vegetables such as peppers and onions, sautee them before adding them to the omelette. Add cheese and cooked vegetables right before removing from heat and shaping onto a plate.

How Do I Make An Omelette Look Professional?

Once the omelette is on the plate, rub it with butter for a professional shiny appearance. You can also tuck in the ends for a neater appearance.

When To Add Sauce To An Omelette

When serving the omelette with a sauce, cut a slit in the top of the omelette and pour the sauce into the slit and over the top. Do not sauce the omelette while while still in the pan.

Below you’ll find some of the most common and classic French omelette recipes. Easy 2-egg omelette recipes everyone should know how to make.

Aux Fines Herbs Omelette (pictured at the top of this post)

Aux Fines Herbs – Mix some fines herbs with the beaten eggs before cooking or place some on the on the omelette while cooking.

What is fines herbs?

The term Fines Herbs refers to a blend of herbs traditionally used in French cooking. While there is no exact recipe for fines herbs, it usually includes parsley, tarragon, chervil, and chives. Fresh herbs are preferred, but you can purchase a dried fines herbs mix at your local spice shop.

The omelette at the top of this page is made with a simple sprinkling of fines herbs as filling.

Cheese Omelette (Au Fromage or Omelette du Fromage)

Au Fromage – Mix some grated gruyere or Parmesan with the beaten eggs or place some on the omelette prior to folding. Simple and elegant and of course delicious. I prefer gruyere here.

Omelette au fromage, cheese omelette served with sliced petite tomatoes and pickled asparagus

Ham and Cheese Omelette ( Au Jambon )

Au Jambon 2-egg omelette – Mix some julienned or diced ham with the beaten eggs. Remember to cut those ham cubes very small and grate the cheese very fine. 

Ham and Cheese omelette made in an 8" non stick omelette pan with 2 eggs

Bacon and Tomato Omelette (Americaine Omelette)

Americaine 2-egg omelette – Fill the omelette with peeled, seeded and chopped tomato. Garnish with bacon.

2-egg Omelette topped with bacon and garnished with cherry tomatoes

Espagnole Omelette

Espagnole omelette served on a black plate, sprinkled with tomatoes, onion and orange bell peppers and three slices of potato.

Espagnole – Mix three beaten eggs with a mixture of chopped tomatoes, sweet peppers and onions that have been fine chopped and sauteed.

Garnish with minced parsley. This omelette is typically served flat, like a frittata, rather than rolled like a true omelette. I’ve added three thin slices of cooked Yukon Gold Potato = delish.

Now, that we’ve tackled the classic omelette recipes, let’s have some fun.

Green Chile Cheese Omelette with Mexican Crema

Cheese Omelette smothered in hatch green chile sauce and garnished with cherry tomatoes and cilantro
Hatch Green Chile and Cheese Omelette

For this omelette, prepare according to directions, but add 1 tablespoon Mexican Crema, or sour cream diluted with a bit of milk.

Add shredded Monterey Jack cheese and a tablespoon of chopped green chile just before folding the omelette for serving. Simply smother with some Hatch Green Chile with Pork, or some Hatch Green Chile Sauce. And garnish. I used some sliced tomatoes, chives and cilantro.

Easy Omelette Recipes, French Technique for How to Make the Perfect 2-egg Omelette

I hope you give this method to make the perfect omelette a try. It’s easy! And if you do, please come back and give the recipe a star rating. And leave a comment about your experience with making omelettes this way.

And if you have a favorite omelette ingredient combination, let me know, I’d love to give it a try.

What To Serve With Omelettes?

  • If you’re cooking an Omelette for lunch or dinner, choose a simple side salad.
  • Try this breakfast side dish for Cast Iron Skillet Potatoes.
  • Slice some petite heirloom tomatoes and toss with a splash of Red Wine Vinegar and some olive oil. Add a couple spears of pickled asparagus for a colorful meal.

Love to see eggs on your breakfast plate? You won’t want to miss these beautiful breakfast recipes.

Easy Egg Breakfast Recipes

And if you love breakfast as much as we do, you won’t want to miss my Breakfast Category. You’ll find lots of eye opening recipes, including the most popular breakfast recipe on my site, Smothered Breakfast Burrito with Green Chili.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Ham and Cheese omelette made in an 8" non stick omelette pan with 2 eggs
Print Recipe
5 from 3 votes

2 Egg Omelette, Easy Omelette Recipe

Classic French method to make a perfect omelette every time.
Prep Time5 minutes
Cook Time2 minutes
Course: Breakfast Recipes
Cuisine: French
Servings: 1
Calories: 271.17kcal
Author: Lea Ann Brown

Equipment

  • 8" non-stick omelette pan

Ingredients

  • 2 large eggs
  • ½ teaspoon water
  • ½ teaspoon cream or half and half
  • 1 Tablespoon butter
  • sea salt
  • fresh ground pepper

Instructions

  • In a small bowl, beat eggs with a fork until large loose bubbles form.
  • Heat the butter in a small skillet, medium high heat until a foam forms and then recedes. 
  • Turn down to medium heat to low and pour the egg mixture into the hot pan. Leave it alone for 10 seconds. A skin will form on the bottom. 
  • Shake the pan back and forth and in circles while the eggs cook so that they form loose curds. Do not allow the eggs to brown. Browning toughens the protein and taints the elegant fresh flavor
  • When the eggs have developed sufficient curd, slide the pan forward and fold a third of the omelette back on itself.  Invert the omelet into the plate so that the last third tucks under to create a perfect soft high shape.

Nutrition

Calories: 271.17kcal | Carbohydrates: 0.9g | Protein: 14.41g | Fat: 23.07g | Saturated Fat: 11.31g | Cholesterol: 455.38mg | Sodium: 262.07mg | Potassium: 156.49mg | Sugar: 0.43g | Vitamin A: 962.22IU | Calcium: 63.5mg | Iron: 1.98mg

2 Egg Omelette – The French Way … It’s What’s For Breakfast

Turkey Supreme, (Turkey Mac and Cheese)

By 11 Comments

Turkey Supreme is made with elbow macaroni, cheddar cheese, cream of chicken soup to turn leftover turkey into a Turkey Mac and Cheese. With a crunchy panko topping, leftover turkey never had it so good.

Looking for more pasta dishes? Try this one for Chicken Macaroni Salad.

9 x 13 left over turkey casserole served with a tossed salad

Looking for a leftover turkey casserole recipe that’s not Turkey Tetrazzini? A turkey casserole recipe that is creamy, cheesy and will use up a fair chunk of that Thanksgiving roast turkey? Perhaps a turkey mac and cheese recipe?

Made with cream of chicken soup and topped with toasted Panko bread crumbs. Creamy and cheesy, this turkey mac and cheese casserole uses elbow macaroni and leftover turkey from your Thanksgiving feast.

It’s simply crazy delicious.

Straight out of the church cookbook that my Mom’s WWT committee put together over thirty years ago, the title of the recipe is Turkey Supreme.

As with all church cookbooks, it’s full of good old fashioned comfort food and farm cooking. Just like I grew up on. And a great resource for those casserole recipes made with “cream of” soups.

Left over turkey casserole with pasta and cheese in a 9 x 13 pyrex pan

How to Make Turkey Supreme (Turkey Mac and Cheese Casserole)

This is a unique turkey casserole recipe, because the casserole sits overnight in the refrigerator.

The next day, when you’re ready to cook the casserole, the macaroni has softened due to the milk and soup. This means fewer pans to clean up. It’s somewhat of a one pan meal.

  • Cube leftover Thanksgiving Turkey into bite-sized pieces
  • Saute the chopped onion stove top. The recipe in the church cookbook doesn’t take the extra step to cook the onion first. It’s just a technique I always do for a milder sweeter onion flavor. You can skip this step if you want.
  • In a bowl whisk the milk, the cream of chicken soup, and the chopped onion together.
  • Place the elbow macaroni (shell macaroni would also work nicely here) evenly on the bottom of a Pam sprayed 9 x 13 inch baking dish.
  • Sprinkle on the cubed turkey and then pour in the milk/soup/onion mixture.
  • Cover and let it sit overnight in the refrigerator.
  • The next day, sprinkle with cheese and bake at 350 degrees for about an hour, or until thick, bubbly and wonderfully creamy.
  • While the casserole is cooking, toast Panko bread crumbs.
  • Once the casserole is cooked, and while hot and steamy, sprinkle the toasted Panko bread crumbs evenly over the top of the casserole.
  • Serve with a tossed green salad.

Can You Freeze Turkey Supreme?

This recipe makes enough for an army, especially when there’s just the two of us. So you bet, yes you can freeze turkey casserole. Thank goodness!

Can You Reheat Turkey Casserole?

  • Absolutely. But with any casserole of this type, that includes a pasta product, the pasta, as it sits, may continue to soak up some of that liquid.
  • The casserole may be prone to drying out a tad. You can reheat the casserole directly in baking dish. Just pour a little milk over the top, gently push it around so the milk sill seep into the casserole and reheat in the oven. Covered with foil, and at 300 degrees. This will take about twenty minutes, depending on how much is left.
  • You can reheat turkey casserole by dishing up individual servings on a microwave safe plate. Again, pour a little bit of milk over the individual serving turkey casserole and cover with parchment or your handy plastic microwave lid. About 45 seconds will heat the casserole nicely.

Storage

Let the casserole cool completely. Store any leftovers covered tightly in the casserole dish in the refrigerator for up to 3 – 4 days.

Turkey Mac and Cheese (Turkey Supreme) Recipe

Turkey supreme casserole made with leftover Thanksgiving turkey, elbow macaroni, cream of chicken soup and milk. Topped with a panko bread crumb topping.

I hope you give this Turkey Macaroni and Cheese recipe a try. It’s truly a treat and a great way to use leftover turkey.

More Comfort Food Casseroles

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Turkey supreme casserole using leftover thanksgiving turkey.
Print Recipe
5 from 2 votes

Turkey Mac and Cheese Casserole

This leftover turkey casserole recipe comes with lots of appeal, combining elbow macaroni, milk, cheddar cheese and cream of chicken soup. Turkey Supreme (turkey macaroni and cheese) is simply a great way to use leftover turkey.
Prep Time30 minutes
Cook Time1 hour
Course: Main Course Chicken
Cuisine: American
Servings: 12
Calories: 261kcal
Author: Lea Ann Brown

Equipment

  • 9 x 13 casserole dish

Ingredients

  • 2 cups Turkey cooked, cut into bite sized cubes
  • 1 small sweet onion diced
  • salt and pepper to taste
  • 2 cups elbow macaroni uncooked
  • 2 10.5 ounce Cream of Chicken Soup canned
  • 1 cup cheddar cheese grated
  • 2 cups milk
  • 3 tablespoons butter
  • For the crunchy panko topping
  • 2 tablespoons butter
  • 4 ounces Panko bread crumbs
  • ½ teaspoon salt
  • ¼ teaspoon garlic powder
  • ½ teaspoon dried parsley

Instructions

  • Cut cooked turkey into bite sized cubes. Set aside
  • Heat a medium fry pan over medium high heat. Add butter. Once butter has just melted and starting to sizzle, add the chopped onion. Saute until soft and just starting to turn translucent. About 5 minutes.
  • Spray a 9 x 13 Pyrex Baking dish with Pam.
  • Spread the uncooked elbow macaroni over the bottom of the baking dish.
  • Spread the cubed turkey over the elbow macaroni.
  • In a medium sized bowl, whisk together the milk and the cream of chicken soup. Add the cooked onion and stir.
  • Pour the soup/milk/onion mixture over the turkey and macaroni.
  • Cover and let sit in refrigerator overnight.
  • The next day, preheat oven to 350 degrees. Spread the grated cheese over the top of the casserole and bake uncovered for up to an hour. Or until bubbly and hot.
  • In the meantime, make the panko bread crumbs.
  • Heat a medium fry pan over medium high heat. Add the butter. Once the butter has almost melted and starting to sizzle, add the panko bread crumbs and seasoning. Turn the heat down to medium. Toast the panko until golden brown. This will require constant supervision and lots of stirring.
  • Once the casserole is cooked, sprinkle the toasted panko bread crumbs evenly on top. Serve. A tossed salad is a perfect side dish for this casserole.

Nutrition

Calories: 261kcal | Carbohydrates: 28g | Protein: 12g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 38mg | Sodium: 306mg | Potassium: 203mg | Fiber: 1g | Sugar: 5g | Vitamin A: 315IU | Vitamin C: 1mg | Calcium: 144mg | Iron: 1mg

Turkey Supreme … It’s What’s For Leftover Turkey

Peppery Boneless Prime Rib Roast

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This Boneless Prime Rib Roast is elegant, yet so very easy. Simply seasoned, cooking a prime rib roast is not as daunting as one would think. A perfect choice for that celebratory meal.

Boneless prime rib roast cooked and served with brussels sprouts and onion rings

What a treat to be welcomed into the test kitchen of the National Cattleman’s Beef Association offices. And thank you to Sprouts Farmer’s Market for organizing a group of us for a gala holiday cooking event which was coined as #sproutsholidaymeatup.

Our mission was to learn the art of the holy grail of beef cuts, Boneless Prime Rib Roast and to be reminded that cooking one is not as complicated as one might suppose.

The Chefs were so complete with their hands-on prime rib cooking demo that even a novice cook could have walked away with the confidence that a beautiful prime rib dinner is not all that complicated.

This method to cooking a boneless prime rib roast works because we were in the kitchen with chefs that work with and develop beef recipes all day long. That’s all they do … they’re experts.

We prepared three separate prime rib roasts, all were wonderfully impressive. And being a pepper fan, the peppery version was my favorite. So I’m sharing this recipe with you.

This recipe will be my choice for our special New Year's Eve dinner.

Ingredients For This Recipe

Mise en Place. With this boneless prime rib, gathering ingredients ahead of time is a breeze. Here’s what you’ll need:

Ingredients used to make a boneless prime rib roast
  • 4-½ pound to 5 pound boneless ribeye roast
  • 2 tablespoons chopped garlic
  • 2 tablespoons of a ground pepper blend
  • 2 teaspoons dried or fresh thyme
  • 1 can beef broth
  • and the most important = an instant read digital thermometer

How To Cook A Boneless Prime Rib Roast

How to cook a boneless rib-eye prime rib roast. Simply topped with chopped garlic and a ground pepper blend
  • Preheat oven to 350 degrees.
  • Simply combine the minced garlic and ground pepper blend in a small bowl.
  • Place the boneless rib eye roast on a roasting pan, fat cap up.
  • Press the pepper blend and garlic over the top of the roast.
  • Roast the prime rib until the instant read thermometer reads 125 degrees.
  • Remove roast from oven, tent with foil for 20 minutes. While the roast is resting, the temperature will rise to 130 – 135 degrees, which is considered medium rare.

Before we get to this easy boneless rib roast recipe, let’s talk some shop.

Are Prime Rib and Rib Eye The Same Cut of Meat?

Yes and No. Prime rib is simply a roast that comes from the rib section of the cow, which is also called a rib roast or a standing rib roast or prime rib roast. Prime Rib is most famous for being cooked with the bone-in. It is sold with ribs #6 through #12 intact.

This boneless rib roast used for this recipe, is simply the same cut of meat where your butcher has removed the bones from the Prime Rib Roast. It can either be labeled boneless rib roast, and more commonly boneless rib eye roast.

In addition, this is the same cut of meat that rib eye steaks are cut from. A rib eye steak must be cut from the prime rib before the roast is cooked. The cuts are then sold as ribeye steaks. They can be sold with the bone or boneless.

Bone In or Boneless Rib Roast

Anytime you can roast meat with the bones intact, it’s a bonus. The bones give the meat additional flavor.

However, a boneless rib roast is easier to handle and still very rich in flavor, beefy in flavor, juicy and tender with generous marbling throughout.

Why Should Prime Rib be Served Medium Rare?

Boneless Prime Rib Roast Cooking Time: The most important reason is for optimal flavor and tender texture, experts agree prime rib should be served medium-rare which is an internal temperature of 130 – 135 degrees at the thickest part of the roast.

You’ll need to remove the roast from the oven when it reaches in internal temperature of around 125 degrees. Which is rare.

Tent the roast with foil and let it rest for 20 – 30 minutes. During this time the internal temperature will rise to a medium rare – 130 – 135 degrees.

Do not depend on your kitchen timer to determine how long the roast should be cooked. Oven temperatures vary and roasts vary in size.

It’s imperative that you use a digital read meat thermometer to monitor and achieve the required cooking temperature.

How To Reheat Prime Rib

Since the prime rib has been initially cooked to a medium rare state, you’ve got some wiggle room to reheat the sliced meat without drying it out.

Place a couple of slices of prime rib on a microwave safe plate. Cover the prime rib with a damp paper towel. Depending on how thick you’ve sliced the meat, set the timer for a minute and cook on 50% power.

Check the prime rib by placing your hand on the paper towel. If you feel it needs more heat, give it more heat by repeating the 50% power level in 15 second increments.

Don’t over pre-heat it. After all, you’re not trying to cook it, your goal is to warm it to your level of heat satisfaction.

Another option is simply letting the prime rib come to room temperature to serve. That way you’re guaranteed that beautiful medium rare experience.

What To Serve With Prime Rib

Cooking a prime rib roast is usually reserved for special occasions, like Christmas or New Year’s Eve. Or even a special birthday feast.

So what pairs well with the rich meaty flavor of a prime rib roast?

Tradition calls for serving prime rib with either au jus, which is included in this recipe below. Or a very popular option, a rich creamy Horseradish Cream Sauce.

As far as side dishes for Prime Rib, let’s have some fun.

Peppery Boneless Rib Roast Recipe

I hope you give this easy recipe for boneless prime rib roast a try. It’s a special treat that requires minimal effort.

A hand full of ingredients and a two-ish hour hands off roast in the oven. Voila. A very special dinner is born.

And if you do try this recipe, please come back and give the recipe a star rating, and leave a comment about your experience with the recipe.

And if you’re looking to cook a bone-in prime rib, don’t miss my recipe for Fall River Bone-in Prime Rib. And don’t miss my Beef Category. You’ll find tons of great ideas. Including the most popular beef post on my site for Cola BBQ Beef Brisket.

Culinary School Tip: If you have a guest who likes their prime rib well done, simply simmer some beef broth in a skillet on the stovetop. Slide their slice of prime rib into the simmering broth. It will cook quickly and your guest will be served their well done prime rib in just seconds.

Boneless prime rib roast cooked and served with brussels sprouts and onion rings
Print Recipe
5 from 1 vote

Peppery Prime Rib Boneless Beef Rib Roast

Mouth watering Prime Rib Boneless Rib Roast. This rib roast recipe is elegant, yet so very easy.
Prep Time15 minutes
Cook Time2 hours
Resting Time20 minutes
Course: Main Course Beef
Cuisine: American
Servings: 8
Calories: 690kcal
Author: Lea Ann Brown

Equipment

  • Digital Read Thermometer
  • Roasting pan

Ingredients

  • 4 pound Rib Eye Roast boneless. 4 – 5 pound roast.
  • 14 ounces beef broth canned
  • 2 teaspoons fresh thyme chopped. Or 1 teaspoon dried thyme.
  • Salt
  • For the Rub:
  • 2 tablespoons pepper seasoning blend a mix of gourmet whole peppercorns.
  • 2 tablespoons minced garlic

Instructions

  • Heat oven to 350°F. Combine rub ingredients in small bowl; reserve 2 tablespoons of the rub for the au jus. Press remaining rub evenly onto the top surface of beef roast. I like to score the fat cap so the garlic and cracked pepper blend will penetrate the beef.
  • Place roast, fat side up, in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat or touching bone. Do not add water or cover. Roast in 350°F oven until internal temperature reads 120 – 125 degrees in the thickest part of the roast.
  • Remove roast from oven and tent with foil. Let stand for 20 minutes. During this resting time the internal temperature will rise to 130 – 135 degrees for a medium rare rib roast.
  • While roast is resting, combine broth and reserved rub in small saucepan; bring to a boil. Reduce heat; simmer 5 minutes. Stir in thyme; continue simmering 2 minutes.
  • Carve roast into slices. Season with salt, as desired. Serve with au jus or Creamy Horseradish Sauce.

Notes

Tip: If you have a guest who likes their prime rib well done, simply simmer some beef broth in a skillet on the stovetop. Slide their slice of prime rib into the simmering broth. It will cook quickly and your guest will be served their well done prime rib in just seconds.
Look for a jar of gourmet mixed peppercorns. Williams and Sonoma has a blend of 5-peppercorn mix. It’s a Special blend of Malabar black peppercorns, Sarawak white peppercorns, pink peppercorns and green peppercorns. It also contains Jamaican allspice berries to add subtle notes of cinnamon, nutmeg and clove.

Nutrition

Calories: 690kcal | Carbohydrates: 2g | Protein: 32g | Fat: 61g | Saturated Fat: 25g | Cholesterol: 137mg | Sodium: 286mg | Potassium: 569mg | Fiber: 1g | Sugar: 1g | Vitamin A: 37IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 4mg

I have been compensated and provided with product by Sprouts Market for this article. My opinions are my own. Thanks so much to Sprouts for inviting me to a special event hosted by Sprouts Farmers Market and the Colorado Beef Council.

Colorado Beef Council Ranch Brand Logo

The offices of the beef council were lines with cattle ranch brand pieces. This one caught my eye. From Thistle Dew Ranch in Texas.