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Easy Cheesy Vegetable Chicken Chowder

By 7 Comments

This hearty and easy vegetable chicken chowder lives up to its name. It’s easy and it’s cheesy. And your family will love this hearty vegetable and chicken-packed soup. Once you’ve completed the chopping and quick cook on the stovetop and it’s ready in around thirty minutes.

Chicken Vegetable Chowder in a white lattice bowl.

Don’t you love finding a soup recipe that will have your family asking for seconds? A good hearty entree -style soup that is satisfying, stick-to-your-ribs good?

This chicken chowder recipe is one that I could eat in the middle of a Summer heat wave, or on a cozy Winter evening.  It’s that good! With tender chunks of chicken breast, bite sized pieces of potatoes, fresh broccoli and “chowderized ” with sweet corn, its made creamy using cream of potato soup, milk and cheese.

It’s a combination of your favorite broccoli cheese soup and chowder soup recipes.

This Chicken Chowder is Just this Easy

Always gather your ingredients before cooking any recipe. Once you’ve chopped the veggies, grab your Dutch oven and go to work:

  • Melt Butter
  • Add Onions
  • Add chopped potatoes and water
  • Add broccoli florets and corn
  • Season with thyme
  • and finish it up by adding cooked chicken breast (rotisserie chicken works well here) , cream of potato soup and cheddar cheese. And speaking of rotisserie chicken, take a look at this article from Taste of Home, Who Has The Best Grocery Store Rotisserie Chicken.  I happen to agree with their #1 choice. How about you?

Grab those soup bows and dig in.

Cooked Chicken: When a recipe calls for cooked chicken, purchase a deli-roasted chicken. a roasted chicken will yield about 2 cups boneless chopped white meat, and 1 cup dark meat.

Another option is to poach chicken breasts. In a large skillet place 12 ounces boneless skinless chicken breast halves and 1 ½ cups water. Bring to boiling, reduce heat, and simmer covered for about 15 minutes. Or until chicken is no longer pink (165 degrees) Drain well, then cut up or shred the chicken per recipe instructions. This will also yeild about 2 cups cooked chicken.

Recipe for Cheesy Vegetable Chicken Chowder

Cheesy Chicken Chowder with broccoli, potatoes and corn

Who can resist a creamy soup of chicken, cheese and potatoes. Adding broccoli brings some color and corn brings that official chowder goodness.

I hope you give this chicken chowder 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 this recipe.

And if you have a favorite chicken chowder, or vegetable chowder recipe, let me know, I’d love to give it a try.

More Easy Chicken Soup Recipes

Chicken Vegetable Chowder in a white lattice bowl.
Print Recipe
5 from 4 votes

Easy Cheesy Vegetable Chicken Chowder

This hearty and easy vegetable chicken chowder lives up to its name. It’s easy and it’s cheesy. And your family will love this hearty vegetable and chicken-packed soup. Once you’ve completed the chopping and quick cook on the stovetop and it’s ready in around thirty minutes.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Soup, Stews and Chilis
Cuisine: American
Servings: 4
Calories: 441kcal
Author: Lea Ann Brown

Ingredients

  • 1 tablespoon butter
  • ½ cup onion chopped
  • 1 large potato chopped ½ inch cubes
  • 1 cup water
  • 1 cup broccoli florets
  • 1 cup corn frozen
  • ½ teaspoon dried thyme
  • 2 cups milk
  • 2 chicken breast halves cubed
  • 10 ½ ounce can condensed cream of potato soup
  • 1 cup cheddar cheese shredded
  • ¼ teaspoon fresh ground black pepper
  • ½ cup cheddar cheese shredded, for topping/garnish

Instructions

  • Heat a large saucepan or Dutch Oven over medium high heat. When butter has melted, add onion. Cook until soft, about 3 minutes. 
  • Add chopped potato and water. Bring to a low boil and cook potatoes for 5 minutes. Add broccoli, corn, cubed chicken and thyme. (add raw chicken now if using cooked chicken, add in next step) Reduce heat and simmer covered, for 10 minutes, or until all vegetables are tender and chicken is cooked through. Do not drain.
  • If you’re using chicken from a rotisserie chicken, or pre-cooked chicken breast, add the chicken now. Stir in milk, potato soup, pepper and 1 cup of the cheddar cheese.
  • Cook and stir over medium heat until cheese is melted and soup is heated through. Serve in shallow soup bowls (for appearance, so vegetables and chicken won’t sink to the bottom) and sprinkle remaining cheese over each serving.

Notes

It’s important to chop the potatoes into roughly ½ inch cubes. This will help them cook quicker.

Nutrition

Calories: 441kcal | Carbohydrates: 29g | Protein: 30g | Fat: 23g | Saturated Fat: 13g | Cholesterol: 100mg | Sodium: 427mg | Potassium: 977mg | Fiber: 4g | Sugar: 9g | Vitamin A: 970IU | Vitamin C: 35.1mg | Calcium: 489mg | Iron: 4mg

Creamy Chicken Vegetable Soup … It’s What’s For Dinner

Smoky Mexican Deviled Eggs with Chorizo

By 48 Comments

Deviled eggs are a beloved appetizer, and when infused with the rich, spicy flavors of Mexican chorizo, they transform into a dish that’s both familiar and exciting. This recipe for Mexican Deviled Eggs with Chorizo is definitely worth a look.

I always serve a platter of Deviled Eggs for most holidays or pot lucks. Try my other versions for Deviled Eggs with Bacon and Jalapeno and Spicy Deviled Eggs.

What You Can Expect From This Recipe

I feel like I probably love deviled eggs more than most people. After all, I called my Mom the deviled egg queen. She made them often, and she made them mouth watering delicious.

It seems she’s handed down the crown to me, because with her recipe, I find myself in the same situation. They’re requested whenever I ask what to bring for any pot luck situation. And you bet, they don’t last long.

I’m in no way a purist when it comes to making deviled eggs. I’ll gladly try a new flavor combination. And with our love of Mexican Food, this recipe for Mexican Deviled Eggs with Chorizo seemed to come naturally.

What Makes Mexican Deviled Eggs With Chorizo Special?

  • This recipe combines the creamy texture of traditional deviled eggs with the smoky depth of chorizo offers a delicious flavor combo and texture contrast.
  • Fusion: Fusion dishes are always a fun experiment. This recipe brings a classic American appetizer and adds some Mexican flair. A fun culinary blend.
  • Versatile: Mexican Deviled Eggs are ideal for brunches, potlucks, back yard BBQ’s, Cinco de Mayo celebrations and with it’s rustic feel a clever appetizer for football gatherings.
  • Flavor: This version is unique using Dijon mustard and sherry vinegar. Delicious!

Let’s take a look.

Ingredients You’ll Need

ingredients to make Mexican Deviled Eggs
  • Mayonnaise: It wouldn’t be deviled eggs without it.
  • Roasted Red Bell Peppers: No need to roast your own, A jar of roasted red peppers will work like a charm.
  • Sherry Vinegar: The flavor of Sherry Vinegar is a complex combination of sweet and sour. I have to admit, it’s my favorite vinegar to use in my kitchen.
  • Chorizo: Bulk Mexican Chorizo.
  • Seasoning: Cumin, Dijon Mustard and Cilantro.

Ingredient Swaps and Substitutions

  • Chorizo: Turn these Mexican deviled eggs into Spanish deviled eggs by substituting Spanish Chorizo for Mexican Chorizo.
  • Vinegar: If you don’t have Sherry Vinegar, use Red Wine Vinegar or even Apple Cider Vinegar.
  • Dijon: If you’re out of Dijon mustard, you can substitute plain yellow mustard. The flavor Just won’t be as sharp and complex as using Dijon.

Step By Step: How to Make Mexican Deviled Eggs

browning chorizo in a fry pan
  1. Step 1: Cook The Chorizo: Start by pan frying ¼ pound of Mexican Chorizo. And cooking the eggs to hard-boiled state.
separating cooked egg yolks from egg whites to make deviled eggs
  1. Step 2: Hard Boil The Eggs: Then separate the hard boiled yolks from the egg whites. Place the egg whites on your serving platter and the egg yolks in a large enough bowl to add and mix in seasonings.
Ingredients to make Mexican Deviled Eggs in a white bowl
  1. Step 3: Make The Filling: Add all of the ingredients to the hard boiled yolks.
mixing ingredients together to make Mexican Deviled Eggs
  1. Step 4: Using the back of a fork, smash yolks and mix the egg yolks with the seasonings and condiments until well blended.
Filling deviled eggs with a fork
  1. Step 5: Assemble The Deviled Eggs: Using a fork, fill the egg whites with the Mexican Deviled Egg Mixture. Pro Tip: I simply don’t like to use a piping bag to fill deviled eggs. It makes it look too “purchased” rather than coming out of your own kitchen. Deviled eggs are a rustic comfort food appetizer. Use a fork to pat the egg mixture into the egg white shell. Mound it nicely. You may not have enough filling for exactly 20 deviled egg white shells, which also give you a chance to pick out the best looking white shells for presentation. Use a spatula to get every last drop of filling out of the bowl. One little spatula full will fill an extra egg white shell.

Serving Suggestions:

I served these Mexican Deviled Eggs with Sopa Caldosa that is so easy and delicious you’ll have a fit and I mean an  f-i-t.  A cabbage and chorizo soup that you really should give a try. And if you’re serving this at a finger food event, Molcajete Guacamole is a good pairing choice.

  • Presentation: Arrange on a platter and sprinkle with chopped cilantro and Cotija cheese for a festive look.
  • Symmetry: When arranging the deviled eggs on a deviled egg plate or a platter, arrange all of them with the wider side of the egg white facing the same direction. This not only looks better, but makes them easier to pick up.

Variations

  • Add more heat: Sprinkle on some fine chopped jalapeno pepper or use your fingers to add a sprinkle of New Mexico Red Chile Powder, or Cayenne Pepper.
  • Add More Smoke: When making the filling for Mexican Deviled Eggs, add ½ teaspoon of adobo sauce from a can of Chipotle Chile in Adobo. It will add additional heat, additional smoke, and additional color.
  • Make It Vegetarian: Use a plant based chorizo sausage product.
  • Healthier: How Can I Make Mexican Deviled Eggs healthier? Consider using low-fat mayonnaise, and turkey or plant-based chorizo to reduce fat content.

Questions You May Have

Can I Make Mexican Deviled Eggs Ahead of Time?

Yes. You can make deviled eggs a couple of days in advance. Just store them on a plate covered with plastic wrap in the refrigerator.

What’s The Difference Between Mexican Chorizo and Spanish Chorizo?

Mexican chorizo is uncooked pork sausage heavily seasoned with Mexican or Southwestern spices. Spanish Chorizo is a dried and smoked pork sausage seasoned with garlic and pimenton. It is a fully cooked product.

How Long Do Deviled Eggs Last Out Of The Refrigerator?

Since there’s mayonnaise involved, foodsafety.gov recommends not to leave them at room temperature over 2 hours.

Why Are My Hard Boiled Eggs Hard To Peel?

It’s probably because they’re too fresh. I always purchase my eggs a few days in advance before boiling them. And if you own an electric pressure cooker like an Instant Pot, it’s worth it’s weight in gold for hard boiling eggs. They seem to peel like a charm every single time.

Mexican Deviled Eggs Tips For Success

  • Cook eggs until they’re hard boiled without any sign of uncooked yolk. If they’re not cooked all the way through, the eggs will be hard to blend to a smooth texture.
  • Don’t over-cook the eggs. The yolk will get an odd greenish tint around the rim.
  • Once cooked, place the eggs in an ice bath. This will stop the cooking process. Once in the ice bath, I like to pick each one of them up and drop it onto the other eggs. This will slightly crack them, cooling them even more and making them easier to peel.
  • Use a sharp knife to slice the eggs in half. And don’t use a serrated knife. Both of these tips will make a more attractive sliced egg.
  • Taste as you go. Take a little bite of the filling and adjust seasonings.
  • Garnish: If you don’t like cilantro, fine chop some avocado for the topping.

Storage

  • Mexican Deviled Eggs will keep in the refrigerator for up to three days. Just make sure they’re covered with plastic wrap to keep the texture fresh.

Recipe for Mexican Deviled Eggs with Chorizo

Chorizo Mexican Deviled Eggs topped with cilantro

If you’re a deviled egg fiend like us, take a look at my recipe for Spicy Deviled Eggs, with New Mexico Chile Powder. Yes please.

More Mexican Appetizer Recipe Ideas:

Looking for more appetizer recipes? Don’t miss my appetizer category, you’ll find a ton of fun ideas. One of the most popular being this recipe for Campechana, Mexican Shrimp Cocktail.

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.

Mexican deviled eggs with chorizo served on a white platter.
Print Recipe
5 from 6 votes

Mexican Deviled Eggs with Chorizo

Chorizo and cilantro turns an ordinary deviled egg into an exciting appetizer option. Mexican Deviled Eggs with Chorizo are an exciting version of traditional deviled eggs.
Prep Time15 minutes
Cook Time12 minutes
Total Time27 minutes
Course: Appetizer Recipes
Cuisine: American/Mexican
Diet: Gluten Free
Servings: 12
Calories: 104kcal
Author: Lea Ann Brown

Ingredients

  • 1 dozen eggs hard-boiled
  • 4 ounces Mexican Chorizo sausage
  • 1 Tablespoon Cilantro finely chopped and a sprig for garnish
  • 1 dash cumin ground
  • ¼ cup red bell pepper roasted and fine diced
  • 1 Tablespoon sherry vinegar
  • 3 Tablespoons Mayonnaise
  • 1 Tablespoon Dijon mustard
  • 2 Tablespoon cold water
  • Salt and pepper to taste

Instructions

  • Hard boil eggs. There are many theories about how to hard boil eggs. The most common way is to place the eggs in a sauce pan with cold water. Very slowly bring the eggs to a simmer over low heat. Once the water is at a simmer cook for about 15 minutes. I live at high altitude so they can take up to 18 minutes. Drain and place the eggs in an ice bath.
  • Once cooled enough to handle, slice eggs lengthwise, remove yolks and place yolks in a medium bowl. Arrange egg white halves in your favorite Deviled Egg serving bowl.
  • To prepare filling, cook chorizo in a skillet over medium heat, stirring occasionally until crisp.
  • Meanwhile add cilantro, red pepper, vinegar, mayo, mustard and water to yolks. Mash. Taste and adjust seasoning with salt and pepper.
  • Scoop filling into egg whites. A grapefruit spoon works great for this, or a small fork. Use a spatula to scape the sides of the bowl. You'd be surprised to find enough egg filling for one more deviled egg.
  • Sprinkle with warm chorizo and cilantro. Fine diced avocado also works well here.

Notes

Mexican Deviled Eggs: Tips for Success: 
  • Cook eggs until they’re hard boiled without any sign of uncooked yolk. If they’re not cooked all the way through, the eggs will be hard to blend to a smooth texture.
  • Don’t over-cook the eggs. The yolk will get an odd greenish tint around the rim.
  • Once cooked, place the eggs in an ice bath. This will stop the cooking process. Once in the ice bath, I like to pick each one of them up and drop it onto the other eggs. This will slightly crack them, cooling them even more and making them easier to peel.
  • Use a sharp knife to slice the eggs in half. And don’t use a serrated knife. Both of these tips will make a more attractive sliced egg.
  • Taste as you go. Take a little bite of the filling and adjust seasonings.
  • Garnish: If you don’t like cilantro, fine chop some avocado for the topping.
  • Roasted Red Bell Pepper: No need to roast a bell pepper, just grab a jar of roasted red bell peppers at the store. They’ll either be packed in oil or water. Just pat them dry before chopping.
  • To Pipe or Not To Pipe: I simply don’t like the idea of using a piping bag to fill the egg whites with the deviled egg mixture. Deviled eggs are rustic comfort food and should be served to look that way. The mixture for this recipe will be a little thick for a piping bag, and the end result won’t look like a commercially produced deviled egg. But rather a homemade, and homemade with love deviled egg.

Nutrition

Calories: 104kcal | Protein: 6g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 171mg | Sodium: 238mg | Potassium: 67mg | Vitamin A: 380IU | Vitamin C: 5.7mg | Calcium: 27mg | Iron: 1mg

Mexican Deviled Eggs with Chorizo …It’s What’s For An Appetizer.

This is a updated version of a post from 2009. The recipe has not changed, but text and photos have been updated.

Mayocoba Bean Soup with Potatoes, Vegetables and Parsley Lemon Sauce

By 15 Comments

Looking for Mayocoba beans recipes? Take a look at this Mayocoba bean soup with potatoes. A thick, hearty, delicious and healthy bowl of soup, and a recipe large enough to feed a hungry crowd. Perfect for a cozy Winter Sunday family dinner.

I’m proud to add this to my growing list of bean soups, like this favorite for Hearty Red wine Bean and Beef Soup.

Mayocoba bean soup with potatoes and vegetables.

What You Can Expect From This Recipe

This mayocoba bean soup recipe is a hearty, healthy soup, bright and complex with flavor.

It makes a large batch of soup that will feed a crowd or provide a lovely stash of leftovers. After all soup always tastes better the next day – right?

Once the vegetables are prepped, the soup comes together quite easily.

Most soup recipes start with a customary Mirepoix to create a base layer of flavor. And this recipe takes advantage of it’s flavor beginnings. For this recipe, we’re keeping the vegetables chunky for a true comfort food experience.

What is Mirepoix? (pronounced Meer-pwah) is a classic French aromatic flavor base, commonly used in soups and sauces. It’s made by lightly cooking a mixture of two parts chopped onion, one part chopped celery and one part chopped carrot. For instance, 2 cups onion, 1 cup celery and 1 cup carrot. The vegetables are cooked slowly in butter or oil to bring out thier flavors without browning or caramelizing.

Use your slow cooker to make easy work of cooking the Mayocoba beans. This is a method I’ve used for over 40 years for cooking any variety of dried beans.

Depending on which side of the “soaking beans” fence you’re on, you can either soak the beans overnight in water and then cook in chicken broth the next morning, or simply cover the beans in chicken broth and start them in the slow cooker early in the day. I’ve done both, don’t find much advantage to the over-night soak, so I subscribe to the no-soak method.

Once the Mayocoba beans are tender, you will finish the soup stove-top.

A quick puree of cooked onion, garlic and fresh parsley and lemon added at the end, gives this soup an extra special boost of flavor.

The result is a hearty “stick to your ribs” bean and potato soup. A no meat, gluten free and healthy dinner.

They’re a great bean to use as a substitute for Cannellini or great Northern beans. It’s a popular bean all over Mexico but especially in the state of Jalisco, where you often see them used to make super creamy refried beans. I’ve also used them in this Chorizo Albondigas Bean Soup.

What Are Mayocoba Beans?

Mayocoba beans in a colander.

Mayocoba beans, sometimes called the Canary Bean or Peruano Beans, have a thin skin, a buttery taste and a creamy texture that performs well on its own or as a component with other ingredients.

They’ll soak up any flavor that you throw at it and still hold their shape. Mayocoba beans are a wonderful addition to mixed vegetable and potato soup because they take well to a variety of seasonings…particularly herbal.

Mayocoba beans are originally from Peru, has now made its home growing in Eastern Colorado. Colorado is nationally a major producer of dry beans. A combination of altitude, bright sunshine, fertile soils and Rocky Mountain water provide the prime mixture of elements for dry beans to flourish in taste and color. (source Colorado Dry Beans).

Let’s get started:

Ingredients You’ll Need

Ingredients to make mayocoba beans in the slow cooker.
Ingredients to make Mayocoba bean soup.

Ingredients To Make Mayocoba Beans In The Slow Cooker

  • Two cups Mayocoba beans, rinsed and picked over.
  • Chicken Broth
  • Lard, Crisco or butter. Adding fat to the slow cooker will make any dried bean creamier.
  • Bay Leaf

Ingredients You’ll Need To Make The Soup

  • Potatoes: I like to use packaged petite Yukon Gold Tomatoes. The skins are thin, so no peeling required. Simply rinse and quarter. Any waxy potato will work, like red-skinned potatoes. Save those starchy russet potatoes for Baked Potatoes.
  • Carrots
  • Celery
  • Onions: Sweet or yellow onion.
  • Garlic
  • Canned Tomatoes: I like to use Petite Diced. Their small size are more pleasant in the soup and they break down easier.
  • Lemon: Lemon will add a delightfully bright flavor.
  • Parsley: Italian flat leaf.
  • Spices: Rosemary, Dill, Thyme, Basil, Oregano, Salt and Pepper.

Step by Step Instructions

Cooking mayocoba beans in the crock pot.
  1. Step 1: Cook the beans in the slow cooker. Add the Mayocoba beans, chicken broth, a scoop of fat and a bay leaf. Cook on low for about 5 hours or until beans are soft and cooked through. You can also cook them in a Dutch oven stove-top, partially covered.
Cooking vegetables in Dutch oven to make mayocoba bean soup.
Adding ingredients to Dutch oven to make mayocoba bean soup.
  1. Step 2: Heat oil over medium heat until hot. Add chopped onion, sliced carrots and celery. Cook for about 7 minutes or until fragrant and starting to become tender.
  2. Step 3: Add potatoes, cooked beans (bay leaf removed) and canned tomatoes, 2 cups of chicken broth and all spices and seasonings. Simmer uncovered until potatoes are tender. About 20-30 minutes.
Cooking onions and garlic to season mayocoba bean soup.
Using a small chopper machine to grind onions, garlic and parsley.
  1. Step 3: While the soup is cooking, in a small skillet, heat oil over medium heat. Add the remaining onion and saute until softened about 3 minutes, add the garlic and cook until fragrant.
  2. Step 4: Scrap the onion and garlic into a food chopper. Add the parsley and lemon juice. Puree until smooth. Stir the puree into the soup and simmer for about 5 minutes longer. Taste and adjust seasonings for salt, or perhaps more lemon juice.

Questions You Might Have

Where Can You Purchase Mayocoba Beans?

Rancho Gordo is a company that is the expert on all things beans. You can order them directly from their online store to be shipped to your home. Also check your local specialty or Farmer’s markets. I’ve never found them for sale in major grocery store chains.

What Are Good Substitutes For Dried Mayocoba Beans?

Dried Cannellini or Great Northern Beans.

Can You Use Canned Beans?

Purchase 3-14.5 ounce cans of Cannellini or Great Northern Beans. Drain and rinse before adding them to the recipe.

What Do Mayocoba Beans Taste Like?

When cooked properly Mayocoba beans are mild with flavor, creamy and delightfully buttery. You’ll also find a very mild sweetness to their flavor.

Tips For Success

  • If you’d like to make this soup creamier, mash some of the beans with a potato masher or fork. If using a fork, press them against the side of the slow cooker before adding them to the soup.
  • Use Petite Gold potatoes. The skins are tender and the potatoes don’t need peeled. Just rinse and quarter the potatoes.
  • Use vegetable broth to make this soup vegetarian.
Vegetable and potato soup with mayocoba beans

Explore More Hearty Comfort Food Bean Soup Recipes

And if you’re a soup lover like us, you won’t want to miss my Soup Category. You’ll find lots of delish ideas. Including one of the most popular on my site for this 15 Bean Soup Crockpot Recipe.

What People Are Saying:

Ms. Lee Ann: “I want to thank you for you Lemony Potato Soup  with Mayocoba Beans! It was my first time using this particular bean and they are an absolute delight. 

Additionally, I typically use the recipes of others only as inspiration but for whatever reason I felt compelled to follow this one to a T (except I used red potatoes because it's what I had on hand). I'm so glad I followed my instinct! Wow! This is definitely going into regular rotation at my home. Plus, it's nutritious and economical to boot. I served with homemade cornbread and the meal was a hit!

Many thanks for sharing this delicious recipe!” Regards, Leeann

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.

Mayocoba bean soup with potatoes and vegetables.
Print Recipe
4.60 from 10 votes

Lemony Potato Soup with Mayocoba Beans

This is a Mayocoba beans recipe with potatoes and vegetables. A thick, hearty, delicious and healthy bowl of soup recipe large enough to feed a hungry crowd. Perfect for a cozy Winter Sunday dinner.
Prep Time30 minutes
Cook Time1 hour 30 minutes
Total Time3 hours 30 minutes
Course: Soup, Stews and Chilis
Cuisine: American
Servings: 10
Calories: 322kcal
Author: Lea Ann Brown

Ingredients

  • To Cook The Beans
  • 2 cups Dried Mayocoba beans 1 pound, Washed and picked over
  • 6 cups Chicken broth divided
  • 2 Tablespoons Lard or Crisco
  • 1 bay leaf
  • To Make The Soup
  • 2 Tablespoons Neutral oil canola or vegetable oil works well here
  • 2 large sweet onions or yellow onions, chopped – divided
  • 2 medium carrots peeled and sliced
  • 2 ribs celery, with leaves diced
  • 1 pound potatoes Petite Gold, rinsed and quartered
  • 2 15-ounce cans chopped tomatoes undrained
  • 1 tablespoon oregano dried, preferably Mexican
  • 1 tablespoon basil dried
  • 1 teaspoon thyme dried
  • 1 teaspoon dill dried
  • 1 teaspoon rosemary dried
  • 1 Tablespoon Kosher salt
  • ½ teaspoon Freshly ground black pepper
  • To Finish The Soup
  • 1 tablespoon Neutral Oil
  • 2 cloves garlic peeled
  • ½ cup flat-leaf parsley fresh, rough chopped
  • ½ lemon juiced

Instructions

  • To Cook The Beans
  • Rinse the mayocoba beans in a colander. Pick through them to remove any bad beans. Place the beans, 4 cups of chicken broth, lard and bay leaf in a slow cooker. Cook on low until beans are tender. Cooking time will depend on the freshness of the beans. Plan on about 5 hours.
  • To Cook The Soup
  • Once beans are tender, heat oil in a 6 quart Dutch Oven.
  • Add one chopped onion, carrots and celery. Cook for about 7 minutes or until fragrant and starting to become tender. Add potatoes, Mayocoba beans (bay leaf removed) and tomatoes. Pour in the 2 remaining cups of chicken broth and all spices and seasonings. Simmer uncovered until potatoes are tender. About 20-30 minutes.
  • To Finish The Soup: While the soup is cooking, in a small skillet, heat the oil over medium heat. Add the remaining onion and saute until softened about 3 minutes, add the garlic and cook until fragrant. Scrap the onion and garlic into a food chopper. Add the parsley and lemon juice. Puree until smooth.
  • Stir the puree into the soup and simmer for about 5 minutes longer. Taste and adjust seasonings for salt, or perhaps more lemon juice.
  • Serve and garnish each bowl with parsley and paprika – all optional.

Notes

Tips For Success: 
    • If you’d like to make this soup creamier, mash some of the beans with a potato masher or fork. If using a fork, press them against the side of the slow cooker before adding them to the soup.
    • Use Petite Gold potatoes. The skins are tender and the potatoes don’t need peeled. Just rinse and quarter the potatoes.
    • Use vegetable broth to make this soup vegetarian.
    • Substitute 3- 14.5 ounce canned beans for dried beans. Rinsed and drained.
    • Adding Crisco, lard or butter to the crockpot while cooking the Mayocoba beans will make them delightfully creamy

Nutrition

Calories: 322kcal | Carbohydrates: 48g | Protein: 16g | Fat: 9g | Saturated Fat: 1g | Sodium: 72mg | Potassium: 1262mg | Fiber: 11g | Sugar: 4g | Vitamin A: 2944IU | Vitamin C: 22mg | Calcium: 117mg | Iron: 6mg

Enchilada Burritos, Easy Beef and Bean Burrito Recipe

By 6 Comments

Enchilada Burritos are an easy beef and bean burrito recipe where flour tortillas are filled with seasoned ground beef and refried beans and smothered with some of the best enchilada sauce you’ll ever taste.

If you’re burrito crazy like us, don’t miss my recipe for smothered Green Chili Burritos. Filled and smothered with some of the best green chili and of course plenty of cheese.

Enchilada burrito on a plate with tortilla chips.

What You Can Expect From This Recipe

I must confess a big pet peeve of mine. People who call a food, where any type of filling is wrapped in a flour tortilla, smothered and baked .. an Enchilada. Plain and simple, if it’s in a flour tortilla, it’s a burrito.

Enchiladas are food wrapped in a corn tortillas. So what’s the difference between a burrito and enchilada? An Enchilada is typically made using a small corn tortilla, with a filling, rolled, covered in sauce and baked. While a burrito uses a larger flour tortilla, can be eaten hand held or smothered and baked.

So why am I calling these burritos “Enchilada Burritos”? Because I wrapped seasoned ground beef, refried beans and cheese in a flour tortilla and smothered them with some of the best enchilada sauce I’ve found. And baked them.

For this recipe, I’m combining the two ideas and making enchilada style burritos.

Meaning that I’ve covered the bottom of the baking dish with enchilada sauce, rolled and wrapped the burritos and placed them seam side down in the sauce. A process used to make enchiladas, like my recipe for Pulled Pork Enchiladas.

Drenched again with more enchilada sauce, these Enchilada Burritos are then baked.

Some call these smothered burritos and you can also find the term “wet” burritos.

For the filling I’ve chosen taco seasoned ground beef, refried beans and lots of Muenster Cheese.

This recipe comes together pretty easy and it make six big fat cheesy burritos. The result is a soft baked flour tortilla drenched in a robust sauce, cheesy, beefy and as Southwestern as you can get.

Let’s take a look:

Noteworthy Ingredients

Nothing fancy, nothing complicated, mostly pantry items.

Ingredients to make enchilada burritos.
  • Ground Beef and Seasonings: To make Taco seasoned meat.
  • Enchilada Sauce: Please make Homemade Enchilada Sauce. It’s a richer and more flavorful sauce than canned. And it’s easy. Canned versions can be very tangy.
  • Muenster Cheese: I love Muenster cheese for any Mexican entree that required a good quick melting cheese. It’s a white cheese with a yellow rind, it’s inexpensive and it’s mild with flavor, letting the ground beef mix and enchilada sauce shine.
  • Refried Beans: Again making Homemade Refried Beans is preferred, but canned will work just fine

Step by Step Instructions, It’s Easy

Cooking ground beef to make filling for enchilada burritos.
Adding seasonings and taco seasoning to make filling for enchilada burritos.
  1. Step 1: Make The Burrito filling: Cook ground beef until pink starts to fade from the meat. Add the chopped onion and cook for two minutes. Add garlic and cook until fragrant, about 30 seconds.
  2. Step 2: Add taco seasoning and water and cook until sauce thickens, about 10 minutes.
Warming refried beans to make enchilada burritos.
Pouring enchilada sauce in the bottom of a casserole dish to bake enchilada burritos.
  1. Step 3: Warm the refried beans to make them more spreadable. You can do this by placing them in a large microwave safe dish and gently heating them in the microwave, or use a comal and gently warm stovetop.
  2. Step 4: Pour 1 ½ cups enchilada sauce over the bottom of a 9 x 13 casserole dish.
Spreading refried beans on a flour tortilla to make burrito enchiladas.
Adding ground beef mixture to make enchilada style burritos.
  1. Step 5: Roll The Burritos: Lay a flour tortilla flat on a plate. Use a spatula to spread ½ cup of the refried beans on the tortilla.
  2. Step 6: Add ½ Cup of the taco seasoned ground beef.
Adding cheese to burrito filling to make enchilada style burritos.
Placing rolled burritos into a casserole dish to make enchilada style burritos.
  1. Step 7: Sprinkle on ½ cup of the grated Muenster Cheese.
  2. Step 8: Roll up the tortilla and place seam side down in the casserole dish. Repeat until all tortillas have been filled.
Burritos in a casserole dish covered with enchilada sauce.
Adding cheese topping to enchilada style burritos before baking.
  1. Step 8: Pour the remaining enchilada sauce over the filled tortillas.
  2. Step 9: Top with plenty more cheese.
A casserole pan of Enchilada style burritos.
  1. Step 10: Bake until bubbly hot and cheese has melted.
  2. Step 11: Garnish the Enchilada style Burritos and serve.
A enchilada style burrito on a plate.

Tips For Success

  • You can use any type of good quality melting cheese for these burritos. Cheddar, Monterey Jack, Pepper Jack or Fiesta Jack.
  • Using a lean ground beef will remove the need to grain any grease.

Garnish Toppings For Burrito Enchiladas

  • Rings of fresh sliced jalapeno peppers, or slices of Pickled Jalapenos.
  • Dairy: I like to sprinkle on Cotija cheese. It’s easily found in the dairy section. A dry crumbling cheese that will add a nice touch of salt. A dollop of sour cream or Mexican Crema is always welcome.
  • Shredded Lettuce.
  • Raw chopped onions are a customary topping for enchiladas and will also work well for these Enchilada Style Burritos.
  • Slices of plum tomatoes. Cherubs are a good brand because they’re sturdy and slice well.

Recipe: Beef and Bean Enchilada Style Burritos

This enchilada style burritos get great remarks, reviews and compliments every time I serve them. Everyone loves a cheesy beef and bean burrito. I hope you give them a try.

Explore More Southwestern Mexican Burrito Recipes

And don’t miss my Mexican Food Category, you’ll find lots of great recipe to spice up your next meal, including the most popular on my site for traditional New Mexico specialty for Carne Adovada.

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Enchilada Style Burritos.
Print Recipe
5 from 3 votes

Enchilada Burritos, Easy Beef and Bean Burrito Recipe

These Enchilada Burritos are a very straight forward burrito. An easy beef and bean burrito recipe where a flour tortilla filled with seasoned ground beef and refried beans. Add lots of cheese and enchilada sauce.
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Mexican
Cuisine: Mexican
Servings: 6
Calories: 822kcal
Author: Lea Ann Brown

Ingredients

  • 1 ¼ pound Ground beef lean
  • ½ large sweet onion diced
  • 3-4 cloves garlic diced
  • 2 tablespoons Taco seasoning homemade is best
  • ¾ cup Water
  • 3 cups refried beans
  • 6 Flour Tortillas 8 inch
  • 4 ½ cups Muenster cheese grated
  • 3 cups Red enchilada sauce
  • For garnish, Cotija cheese (Mexican crumbling cheese), chopped raw onion, sliced jalapeno optional

Instructions

  • Preheat oven to 350 degrees.
  • Heat a skillet over medium high heat and add ground beef. Breaking the beef up with a spoon. Just as the pink is starting to fade from the beef, add chopped onion. Cook stirring frequently for two minutes. Add chopped garlic and cook until fragrant. About 30 seconds.
  • Add the homemade taco seasoning and water. Cook on medium heat until mixture has thickened and water has absorbed. About 10 minutes, stirring occasionally. 
  • Meanwhile, empty refried beans into a bowl, with a large spoon, slightly flatten out the beans so they'll heat more evenly. Warm them so the beans will spread better on the tortillas. You can warm them on a plate for about a minute in the microwave, or I like to use a comal stovetop on low heat.
  • Ladle 1 ½ cup of the homemade enchilada sauce on the bottom of a 9 x 13 casserole dish. 
  • Lay a flour tortilla on a plate. With a spoon spread ½ cup of refried beans on the tortilla. Top with ½ cup of the ground beef mixture. Top with ½ cup of of grated Muenster cheese. 
  • Roll up and place seam side down in the enchilada sauce in the casserole dish. Repeat until burritos are filled.This makes 6 big fat cheesy enchilada burritos.
  • Drizzle the remaining enchilada sauce over the burritos and sprinkle with additional cheese.
  • Bake 350 degrees or until all is bubbly and heated through. 

Notes

  • You can use any type of good quality melting cheese for these burritos. Cheddar, Monterey Jack, Pepper Jack or Fiesta Jack.
  • Using a lean ground beef will remove the need to grain any grease.

Nutrition

Calories: 822kcal | Carbohydrates: 39g | Protein: 49g | Fat: 51g | Saturated Fat: 26g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 162mg | Sodium: 2628mg | Potassium: 457mg | Fiber: 8g | Sugar: 13g | Vitamin A: 1836IU | Vitamin C: 3mg | Calcium: 712mg | Iron: 5mg

Enchilada Burritos … They’re What’s For Dinner

Cream Cheese Caramel Flan

By 7 Comments

This is a recipe for cream cheese flan. A cheesecake flan recipe that is rich and extra creamy in texture. The beautiful amber caramel sauce makes for a striking presentation. If you’ve always wanted to make flan, this is a great recipe to start with. 

A slice of cream cheese flan with caramel sauce

This flan recipe is one I’ve had tucked away for 10 years. 10 years of dragging my feet, procrastinating and finally getting the nerve to try it this past week.  Yup, I’ve been nervous about making flan. I’ve heard it’s fussy, finicky and tricky.  However, adding cream cheese to the custard mixture sounded like a great way to get my feet wet in the flan arena. Adding a little more structure sounded like a good idea.

Here’s how it all went down.

Making the flan caramel topping

This first step was one that I was not nervous about. We made plenty of stove top sugar and caramel versions at Culinary School. So much that I became very comfortable cooking sugar into a hot molten stage. And you bet, it’s dangerously hot.

For this recipe, you simply place one cup of sugar in a small saucepan and heat until it melts.

I started low for a couple of minutes and then turned the heat up. Gently stirring a only a couple of times to speed up the process, by the time the sugar was in liquid form, the color had also changed to a beautiful copper color.

I only own one springform pan, and before I started the recipe, I tested it’s ability to hold liquid buy pouring water in it. Yup, it leaked. So I sealed the outside of a spring foam pan with foil, patting the foil tightly around and with enough to barely be able to fold around the top of the pan.

Amazon offers a Nordic Ware Leak Proof Springform Pan, that I feel I must buy. There’s a link to that pan below the recipe. Dear Santa … 🙂

I quickly poured the hot sugar into the bottom of the pan, and then swirled the pan until the sugar had coated the bottom to just above the rim.

Cream Cheese Flan with caramel topping

Making the Cream Cheese Flan

The process is fairly easy, using lots of eggs. and separating egg white from egg yolks.

  • Whisk together the egg yolks with condensed milk, evaporated milk, whole milk, vanilla and salt.
  • Using a mixer, cream together the cream cheese, sugar and egg whites. After mixed you’ll find a few very small clumps of cream cheese left in the mixture. Pour it through a wire meshed strainer into a large bowl. I used a soft spatula to press some of the chunks into the egg whites and cream cheese mix.
  • Pour the egg yolk mixture and the egg white mixture together and make sure it’s well combined. Pour it into the spring form pan.
  • Place the springform pan into a large roaster pan. I used my turkey roaster. Place this into the pre-heated oven pour water into the roasting pan until it reaches about ⅓ the way up the side of the pan. I used my Pyrex 2 quart measuring bowl because it has a pouring spout.  This water bath method helps the flan cook evenly by distributing heat, which contributes to the silky creamy texture.
  • When done baking let it cool on a wire rack for two hours. Then cover and chill for at least 3 hours or over night.
  • When ready to serve, run a knife around the edge of the flan a couple of times. Place a large plate, with a lip, large enough to catch the liquid caramel, over the the springform pan. Turn the pan upside down onto the plate, release the clip on the pan and in a few seconds it will drop to the place. Gently remove the spring form pan by pulling it straight up.

Recipe for Cream Cheese Flan

Cream Cheese Flan with Caramel Topping.

The end result is a cream cheese custard topped with a decadent layer of beautiful amber colored  homemade caramel. It’s beautiful and it’s rewarding. All in all, this is one of the best desserts I’ve made, and I was extremely proud to serve it at a dinner party where I was a guest.

I hope you give this cream cheese flan recipe a try. And if you do, please come back and let me know how you liked it and give the recipe a star rating.

Your feedback is valuable to me for developing future recipes. And if you have a favorite flan recipe, please let me know, I'd welcome the opportunity to give it a try.

And don’t miss my Dessert Category, you’ll find lots of recipes to satisfy your sweet tooth including the most popular on my site for Mexican Jello, Gelatina con Tres Leches.

A slice of cream cheese flan with caramel sauce
Print Recipe
5 from 2 votes

CREAM CHEESE FLAN

This is a crowd pleaser. A bit firmer than regular flan, but not as thick as typical cheesecake, you'll get rave reviews as your guests lick their plates. The end result is a cream cheese custard topped with a decadent layer of beautiful amber colored  homemade caramel. It’s beautiful and it’s rewarding
Prep Time30 minutes
Cook Time54 minutes
Total Time1 hour 24 minutes
Course: Dessert
Cuisine: American/Mexican
Servings: 8
Calories: 533kcal
Author: Lea Ann Brown

Ingredients

  • 1 ½ cups sugar divided
  • 7 egg yolks
  • 14 ounces sweetened condensed milk canned
  • 12 ounce evaporated milk canned
  • ¾ cup whole milk
  • 1 ½ teaspoons pure vanilla extract
  • ⅛ teaspoon salt
  • 4 egg whites
  • 8 ounces cream cheese room temperature

Instructions

  • Equipment needed for this recipe:
    9″ Springform pan
    Large roasting pan
  • Preheat the oven to 350 degrees F,  as you begin to mix ingredients.
  • If your spring foam pan is not leak proof, seal the outside of the pan using tin foil. Use just enough that you can cover the outside up to the top, and barely tucking the foil around the top of the pan.
  • Cook 1 cup sugar in a medium-size saucepan over medium-high heat, stirring only a couple of times, for about 5 minutes or until sugar melts and turns to a light caramel color. 
  • Quickly pour the caramel mix into your Springform pan. Tilt the pan back and forth to evenly coat the bottom to just above the lip of the pan where it fits into the ring. Let this stand at room temperature while the sugar hardens.
  • Whisk together the egg yolks and the next 5 ingredients in a large bowl.
  • Blend the egg whites, cream cheese and remaining ½ cup sugar using a mixer at medium to high speed until real smooth. 
  • Stir the egg white mixture thoroughly into the yolk mixture. Pour this all through a wire-mesh strainer into a large bowl, using a soft spatula to gently work it through.
  • Place your roasting pan in the heated oven. Gently place the Springform pan in the roasting vessel and add hot water about ⅓ of the way up the side of the dish.
    Bake for 1 hour. Test the mixture with a knife to see if the knife comes out clean. Continue cooking, 5 minutes at a time, testing until the mixture is set up. 
  •  Remove the dish from the water bath; cool completely on a wire rack. Cover and chill for at least 3 hours.
  • Run a knife around the edge of the pan to loosen. Place serving dish on top of pan and invert quickly. Loosen Springform clip and allow flan to drop to serving plate. Gently lift the bottom of the pan straight up from the flan and allow the caramel to drizzle over the side. Enjoy!

Notes

Equipment needed = 9″ leak proof spring foam pan. If you don’t have a leak proof, use foil to seal the outside.

Nutrition

Calories: 533kcal | Carbohydrates: 71g | Protein: 13g | Fat: 22g | Saturated Fat: 12g | Cholesterol: 233mg | Sodium: 278mg | Potassium: 423mg | Sugar: 71g | Vitamin A: 880IU | Vitamin C: 2.1mg | Calcium: 326mg | Iron: 0.7mg