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Marcus Samuelsson’s Authentic Swedish Meatballs

By 12 Comments

This Authentic Swedish Meatballs recipe is rich and deep in flavor. Made with ground beef, veal and pork, cream and honey. Marcus Samuelsson’s Swedish Meatballs are a treat.

If you’re meatballs fans like we are, don’t miss my recipe for BBQ Meatballs. Crazy delicious and pot luck perfect.

Authentic Swedish Meatballs served with pickles and lingonberries.

Authentic Swedish Meatballs

Every culture has its version of the mighty meatball and with the arrival of Ikea in Denver a few years ago, I’ve been given the impression that Sweden is the king of meatballs.

Not wanting to depend on a prefab, assemble yourself furniture store to set my bar for the Swedish Meatball standard, I decided to consult a famous Chef.  

And with two side by side ss’s in his last name, I trusted Chef Marcus Samuelsson’s recipe to be authentic and very special.

Before Christmas we watched the Lidia Bastianich Christmas special in which she invited several celebrities to share their Christmas meal memories and traditions.

Chef Marcus Samuelsson was on the show and his segment was dedicated to his family’s Swedish Christmas tradition, their Authentic Swedish Meatballs recipe.

Why This Recipe Works

With many of the classic ingredients that we relate to Swedish and Scandinavian food culture, these meatballs are rich and deep in flavor with ground beef, veal and pork, cream and honey. Decadent!

Cream and lingonberry preservers make a unique and unforgettable sauce.

Pickled cucumber adds a powerful compliment and served with mashed potatoes and a dollop of lingonberry preserves on the side, smooth, simple and refined.

My favorite thing about these meatballs? There’s pickle juice in the meat sauce mixture.

Note: I found lingonberry preserves at Whole Foods, and I’ve also seen them at Ikea.

Recipe for Marcus Samuelsson’s Swedish Meatballs

I hope you give this Swedish Meatballs 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 give the recipe a star rating.

And don’t miss my recipe for Ground Pork Meatballs with Peaches, Basil and Lime. It’s hard to pick a favorite meatball recipe, but this one is right at the top.

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.

Authentic Swedish Meatballs served with pickles and lingonberries.
Print Recipe
5 from 6 votes

Marcus Samuelsson’s Authentic Swedish Meatballs Recipe

Made with ground beef, veal and pork, cream and honey. Marcus Samuelsson's Swedish Meatballs are authentic and a treat.
Prep Time30 minutes
Cook Time7 minutes
Course: Main Course Beef
Cuisine: Swedish
Servings: 6
Calories: 572.37kcal
Author: Lea Ann Brown

Ingredients

  • FOR THE MEATBALLS
  • ½-3/4 cup dry bread crumbs
  • ¼ cup heavy cream
  • 2 Tablespoons olive oil
  • 1 medium red onion finely chopped
  • ½ pound ground chuck or sirloin
  • ½ pound ground veal
  • ½ pound ground pork
  • 2 tablespoon honey
  • 1 large egg
  • Kosher salt and freshly ground black pepper
  • 3 Tablespoons unsalted butter
  • FOR THE SAUCE
  • 1 cup chicken stock
  • ½ cup heavy cream
  • ¼ cup lingonberry preserves
  • 2 Tablespoons pickle juice from quick pickled cucumbers below,
  • Kosher salt and freshly ground black pepper
  • FOR THE QUICK PICKLED CUCUMBERS
  • 1 Tablespoon Kosher salt
  • 1 ½ cups water
  • ½ cup white wine vinegar
  • 1 cup sugar 
  • 1 bay leaf
  • 2 whole allspice berries
  • 1 English cucumber

Instructions

  • FOR THE MEATBALLS
  • Combine the bread crumbs and heavy cream in a small bowl, stirring with a fork until all the crumbs are moistened. Set aside.
  • Heat the oil in a small skillet over medium heat. Add the onion and saute for about 5 minutes, until softened. Remove from the heat.
  • In a large bowl, combine the ground beef, veal, pork, onion, honey, and egg, and mix well with your hands. Season with salt and pepper to taste.
  • Add the bread crumb-cream mixture and mix well. With wet hands (to keep the mixture from sticking) shape the mixture into meatballs the size of a golf ball, placing them on a plate lightly moistened with water. You should have about 24 meatballs.
  • Melt the butter in a large skillet over medium high heat. Add the meatballs, in batches if necessary, and cook, turning frequently, for about 7 minutes, until browned on all sides and cooked through. Transfer the meatballs to a plate, and discard all but 1 tablespoon of fat from the skillet.
  • FOR THE SAUCE
  • Return the skillet to the heat, whisk in the stock, cream, preserves, and pickle juice, and bring to a simmer. Season to taste with salt and pepper.
  • Add the meatballs to the sauce, reduce the heat to medium, and simmer for about 5 minutes, until the sauce thickens slightly and the meatballs are heated through. Serve hot with mashed potatoes, preserves, and Quick Picked Cucumbers.
  • FOR THE QUICK PICKLED CUCUMBERS (makes 1 ½ cups)
  • Slice the cucumber as thin as possible (use a mandoline or other vegetable slicer if you have one. Put the slices in a colander, toss them with the salt, and let stand for about 30 minutes.
  • Meanwhile, combine the water, vinegar, sugar, bay leaf, and allspice in a medium saucepan and bring to a boil. Remove from heat and let cool.
  • Rinse the salt off the cucumbers, and squeeze out as much moisture as possible. Put the cucumbers in a medium bowl and add the pickling solution; they should be completely covered by the brine. Cover and refrigerate for 3 to 6 hours before serving.

Notes

Note: I found lingonberry preserves at Whole Foods, and I’ve also seen them at Ikea.

Nutrition

Calories: 572.37kcal | Carbohydrates: 26.01g | Protein: 24.26g | Fat: 41.16g | Saturated Fat: 18.5g | Cholesterol: 169.34mg | Sodium: 228.7mg | Potassium: 459.36mg | Fiber: 0.87g | Sugar: 14.65g | Vitamin A: 651.86IU | Vitamin C: 2.87mg | Calcium: 66.41mg | Iron: 2.14mg

Marcus Samuelsson’s Authentic Swedish Meatballs Recipe … It’s Whats for dinner.

Easy Mixed Vegetable Side Dish

By 17 Comments

This is an easy, simple, feel-special mixed vegetable side dish recipe. Green, fresh and delicate, this Spring vegetable medley is ready to serve in about 15 minutes.

Mixed green vegetable side dish.

What You Can Expect From This Recipe

Hands down, this is my favorite mixed green vegetable side dish. Why? Because it’s so easy and amazing with simple fresh flavors.

This is a side dish combining asparagus, frozen peas, fresh spinach and leeks.

It’s a beautiful way to take advantage of Spring vegetables, but please feel free to serve it year round.

Simply seasoned with a little salt, pepper and butter, the flavor of the fresh vegetables shine when gently cooked.

If you’ve made your decision for the main course, and you’re wondering what to serve as a clean vegetable side dish, this is a recipe I recommend you try. You don’t need a special occasion to serve this easy and elegant green vegetable medley.

This recipe comes from the ever reliable Martha Stewart with her advice: “Add any spring vegetables to this dish, but make sure to choose fresh and tender ones that will cook in a flash”.

Asparagus side dishes are so popular, this recipe showcases those fresh spears. Let’s take a look.

Ingredients You’ll Need

Ingredients to make mixed green vegetable side dish.
  • Neutral Oil: Use Avocado oil, vegetable oil or canola oil. We’ll also use butter to sautee the delicate peas and spinach.
  • Leek: If you’ve never cooked with leek, you’re in for a treat. A mild sweet vegetable with a hint of onion flavor.
  • Asparagus
  • Baby Spinach: Fresh please, frozen spinach simply won’t work here.
  • Frozen peas. Make it easy, frozen peas work beautifully in this dish.

Step by Step Instructions, It’s Easy!

Green vegetable medley step 1.
How to make skillet green vegetable medley step 2.
  1. Step 1: Cook the tougher vegetables first. Add oil to and heat a 12-inch skillet over medium high heat until oil is hot. Add asparagus, leeks and salt and saute turning frequently until just getting tender, about 5 minutes. Remove asparagus and leeks to a plate
  2. Step 2: Add the more delicate vegetables: Return skillet to heat, and melt butter. Add spinach and peas, season with remaining ½ teaspoon salt and the pepper; cover, and cook until spinach is wilted and peas are tender, about 3 minutes.

Return the asparagus and leeks to the pan and it’s ready to serve.

What To Serve It With

One skillet steak and mixed vegetables.

Steak and mixed green vegetables, my favorite way to serve this recipe. You can remove the vegetables to a plate, cover and keep warm. In the same pan, quick sear a simply seasoned small Flank Steak, or even a New York Strip. The steak cooks in a matter of minutes, you can then return the vegetables to the pan for a quick warm up. Drizzle the Steak with Mustard Sauce for an outstanding meal.

Storage

Leftovers: These cooked vegetables store very well in the refrigerator. Just place in an air-tight contained and refrigerate for up to 4 days. Reheat in the microwave. The 50% power feature is your best friend. Use it to gently reheat the vegetables in 30 second increments.

Cleaning Leeks: Prized by chefs, leeks carry a milder flavor than their cousins onions and garlic. They also carry grit because their tightly packed leaves easily collect soil. To clean leeks, remove any outer leaqves that have wilted. Slice the leek lengthwise in half, all the way through the root end. Hold the leek under a faucet with the root end up. Rinse the leek under cold running water, lifting and separating the leaves with your fingers to allow the grit to flow down though the top of the leek. Continue rinsing until all the grit is removed. Remove the root end before using.

Explore More Vegetable Side Dish Recipes

And don’t miss my side dish category. You’ll find lots of great side dish recipes including one of the the most popular side dishes on my site for easy, cheesy Microwave Cauliflower.

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.

Mixed green vegetable side dish.
Print Recipe
5 from 1 vote

Green Mixed Vegetable Side Dish

A simple, fresh and healthy side dish with mixed vegetables.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Side Dish
Cuisine: American
Servings: 2
Calories: 328kcal
Author: Lea Ann Brown

Ingredients

  • 2 tablespoons vegetable oil
  • 1 teaspoon salt
  • 1 bunch thin asparagus ends trimmed if tough
  • 1 tablespoon unsalted butter
  • 1 small leek dark-green leaves trimmed, sliced into ¼-inch-thick rounds (about 1 cup)
  • 1 bunch spinach stems trimmed
  • 4 ounces sweet baby peas
  • Pinch freshly ground pepper

Instructions

  • Add oil to and heat a 12-inch skillet over medium high heat until oil is hot. Add asparagus, leeks and salt and saute turning frequently until just getting tender, about 5 minutes. Remove asparagus and leeks to a plate.
  • Return skillet to heat, and melt butter. Add spinach and peas, season with remaining ½ teaspoon salt and the pepper; cover, and cook until spinach is wilted and peas are tender, about 3 minutes.
  • Return the asparagus and leeks to the pan. Nestle a seared steak in the center and serve immediately.

Notes

This recipe comes from the ever reliable Martha Stewart.

Nutrition

Calories: 328kcal | Carbohydrates: 29g | Protein: 14g | Fat: 21g | Saturated Fat: 15g | Cholesterol: 15mg | Sodium: 1314mg | Potassium: 1622mg | Fiber: 12g | Sugar: 10g | Vitamin A: 18992IU | Vitamin C: 88mg | Calcium: 263mg | Iron: 11mg

Green Vegetable Side Dish …It’s what’s for any entree.

Southwestern Beans and Chicos

By 18 Comments

Beans and Chicos. New Mexico chicos are made from local sweet corn. Once sun-dried, they’re a staple in Southwestern kitchens. Beans and chicos are a popular, simple and hearty dish made from this specialty food.

New Mexico beans and chicos served over rice and with swiss chard.

Last fall on one of my annual trips to LuLu’s Farm in Brighton, I ran across a peculiar bag of dried corn that didn’t quite look exactly like hominy. They were labeled Chicos and the folks there suggested I make Beans and Chicos.

Chicos

What Are Chicos?

A trip to the counter to ask about my find revealed that I had a bag of Chicos in my hand.  When I arrived home, I consulted Google and thanks to New Mexico Magazine found:

We take ears of white, sweet corn that is still in the husks, and lay them in a big horno, or outdoor adobe oven, and cover them with wet potato sacks," says Shirley Martinez of Martinez Farms, which produces more than 100 pounds of chicos a year. "We make a hot wood fire, cover the horno completely with adobe and mud, and leave the corn to steam overnight, which gives chicos their smoky flavor. We take the corn out the next day, pull the husks all the way back, and hang them to sun-dry for at least a week." The fruits of this fall's labors, she says, will be sold next year.

How To Make Chicos And Beans

Continuing my search for traditional ways to serve them, most of the recipes were simple dishes of chicos and beans, using pinto beans.  

  • I chose to use my crock pot to make Beans and Chicos.
  • Rinse the pinto beans and remove any misfits.
  • In a fry pan, cook 6 slices of bacon. Cut the bacon into chunks before cooking.
  • Remove most of the bacon grease and cook chopped onion in the same pan. Cook until the onions are turning tender. About 5 minutes.
  • In a crock pot, add bacon grease, onions, bacon, beans and chicos.
  • Cover with water by about 2 inches. Stir in chile powder. Cook on low all day or until beans and chicos are tender. Salt and pepper to taste.
  • Serve over rice and cooked chard.

New Mexico Pinto Beans Recipe with Chicos

I hope you give this recipe for beans and chicos a try. And if you do, please come back and give the recipe a star rating. And leave a message about your experience with the recipe.

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

And if you’re looking for more Southwestern inspired recipes, don’t miss my Mexican Southwestern Recipe Category. You’ll find lots of New Mexico inspired recipes including the most popular on my site for Stacked Enchiladas.

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.

New Mexico beans and chicos served over rice and with swiss chard.
Print Recipe
5 from 7 votes

Chicos and Beans

Beans and Chicos. New Mexico chicos are made from local sweet corn. Once sun-dried, they're a staple in Southwestern kitchens. Beans and chicos are a popular, simple and hearty dish made from this specialty food.
Prep Time15 minutes
Cook Time8 hours
Total Time8 hours 15 minutes
Course: Mexican
Cuisine: Southwestern
Servings: 8
Calories: 300kcal
Author: Lea Ann Brown

Ingredients

  • 2 Cups dried pinto beans
  • ½ Cup chicos
  • 1 small sweet onion diced
  • 6 slices bacon chopped and cooked until just crisp
  • 1 Tablespoon red chili powder New Mexico Chimayo
  • 2 Tablespoons bacon grease
  • 1 bunch Swiss chard
  • White rice cooked
  • Salt and pepper to taste

Instructions

  • Place beans and chicos in a colander and rinse well. Place the beans and chicos in your crock pot, and cover with water by two inches. Soak over night.
  • In a fry pan, cook bacon until just crisp. With a slotted spoon remove bacon to a paper towel. Remove most of the bacon grease, reserving two tablespoons. Add onion and cook until translucent, about 5 minutes.
  • In a crock pot, add bacon grease, onions, bacon to the chicos and beans. Stir in chile powder. Cook on low all day or until beans and chicos are tender. Salt and pepper to taste.
  • Serve over wilted chard and cooked white rice.

Nutrition

Calories: 300kcal | Carbohydrates: 37g | Protein: 14g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 14mg | Sodium: 220mg | Potassium: 937mg | Fiber: 9g | Sugar: 4g | Vitamin A: 2615IU | Vitamin C: 17mg | Calcium: 85mg | Iron: 4mg

New Mexico Pinto Beans and Chicos …They’re what’s for Dinner.

Slow Cooker Dr. Pepper Barbecue Pulled Pork Sliders

By 14 Comments

Looking for an easy and tasty way to feed your next party crowd? Consider these Slow Cooker Dr. Pepper BBQ Pulled Pork Sliders. Fuss free and insanely popular, a pork roast is doused with Dr. Pepper & Barbecue Sauce. You’ll love how easy this shredded pulled pork slider recipe is and your family and friends will go crazy over them.

Dr. Pepper bbq pulled pork sliders on a white platter.

What You Can Expect From This Recipe

Something magical happens when you pour Dr. Pepper on a pork roast. Why? I’ve read that many mainstream sodas contain a type of acid that will tenderize meat. And that’s not to mention the caramelized and unique sweet flavor that comes along with it.

Dr. Pepper Barbecue Pulled Pork Sliders are a great main course option next time you need to feed a crowd. It’s a dream recipe for a family gathering or that next game day gathering.

A combination of spices that you probably already have in your pantry are rubbed into the pork shoulder, which is then placed in your slow cooker. Dr. Pepper is added and cooked until the meat is fall apart tender. The meat is so tender is practically shreds itself.

Barbecue sauce is added to finish. And you’re ready for tasty little shredded pork sliders. Don’t forget those pickle slices!

With just a few minutes of prep work and simple with ingredients, this is a ridiculously easy recipe to make, that comes with big flavor. Let’s take a look.

Ingredients You’ll Need

Minimal ingredients make this an easy pulled pork slider recipe.

Ingredients to make Dr. Pepper barbecue pulled pork sliders.

Aside from a bone-in Boston Butt Pork Shoulder, Dr. Pepper and and your favorite bottle of barbecue sauce, here are the spices you’ll need.

  • Smoked Paprika: If you’ve never cooked with smoked paprika, you’re in for a treat. Rich in deep red color, smoky and earthy with flavor.
  • Garlic Powder
  • Onion Powder
  • And Kosher Salt: Chefs prefer Kosher salt for it’s pure salty flavor.

Top Tip: Once the meat is cooked and the bone and fat discarded, an 8-pound bone-in Boston Shoulder Butt will yield about 4 pounds of shredded pork.

Step by Step Instructions, It’s So Easy

Pulled pork seasoning rub in a small yellow bowl.
Searing a boston butt pork shoulder roast to make pulled pork sliders.
  1. Step 1: Make the pork shoulder spice rub. Combine spices in a small bowl, mix well.
  2. Step 2: Sear the pork roast. Place the pork roast on a cutting board and pat dry with paper towels. Add neutral oil to a large skillet. Once hot, brown the pork roast on two sides. Start with the fat cap side so the meaty side can brown in this flavorful fat.

Pro Tip: Don't skip searing the meat. This is a crucial step in getting the most flavor out of this meal. Searing creates what is technically called Maillard reaction. Maillard reaction is the process where a crust is created. Simply stated, it's responsible for the complex flavors and aroma that makes bread taste toasty, and a grilled or seared burger taste charred. It's a technique that brings science to your cooking skills.

Step 3: Sprinkling the pork shoulder roast with seasoning mix.
Step 4: Rub the seasoning mix into the pork roast.
  1. Step 3 Season the pork roast: Sprinkle the spice mix on the meaty side of the roast, not the fat side.
  2. Step 4: Rub in the seasoning: Using your hands, rub spice mix into pork and place in crockpot.
Step 5: placing pork roast in crockpot to make pulled pork sliders.
Shredding pork roast to make pulled pork sliders.
  1. Step 5: Mop up the seasoning mix that landed in the skillet using a silicone basting brush. Brush it over the pork roast, you don’t want to lose any of that seasoning flavor. Pour the Dr. Pepper around the roast. Cook on low for 8 hours.
  2. Step 6: Shred the pork roast. Remove pork to a large cutting board or a disposable aluminum roasting pan. Discard the liquid in the slow cooker. Once pork is cool enough to handle use two forks to shred meat, discarding the bone and large chunks of fat.

Keep A Lid On It: When cooking foods in your slow cooker, resist the urge to lift that lid. Unless of course it’s absolutely necessary. Crockpots cook at such low temps that lost heat is not quickly recovered. An uncovered slow cooker can lose up to 20 degrees of heat in as little as two minutes. If you need to lift the lid to add ingredients, replace that lid as quickly as possible. This is especially important when using the low heat setting.

BBQ pulled pork sliders in the slow cooker.
  1. Step 7: Return shredded pork to slow cooker, add the barbecue sauce and cook on high for one hour. Serve on slider buns with pickle slices.
What’s The Difference Between Pulled Pork and Shredded Pork

Pulled pork and shredded pork are often used interchangeably. Pulled pork is an American barbecue dish based on shredded barbecued pork shoulder. Pulled pork is cooked until fall-apart tender to allow the meat to be shredded or pulled apart.

Can I Use A Pork Loin Roast?

I highly recommend you use a bone-in pork shoulder roast to make pulled pork sliders. Avoid a pork loin, or pork tenderloin. These are leaner cuts of meat and will tend to dry out. A bone in pork shoulder roast has enough fat to keep the meat tender and juicy and very shreddable. Also, that bone adds over-all flavor.

Tips For Success

  • Pat the pork roast dry before searing. A dry piece of meat will sear quicker and with a crispier exterior.
  • Choose a soft squishy slider bun to serve these bbq pulled pork sliders. I like Pepperidge Farm and even Hawaiian rolls would work well here. I’m not a fan of Brioche buns for any burger type sandwich. Most of the time they simply fall apart when eating. I’ve also seen some really good looking slider buns that are very stiff. You’ll be happier with a soft roll here.
  • Choose your favorite bbq sauce for this recipe. I would caution using a strong flavored sauce. Some simply come with too much “smokiness” or too much bourbon. Strong flavors will overwhelm this sandwich experience. Stick with the basics here. I’ve also made this recipe using my homemade bbq sauce.

Sides to Serve with BBQ Pulled Pork Sliders

These types of barbecue pulled pork sliders will accommodate so many popular picnic and pot luck style side dishes.

We like a good macaroni salad like this Amish Macaroni Salad. Or try a cold potato salad like this unique Blue Cheese Potato Salad.

A hot dish like my recipe for Beer Mac and Cheese is always a popular choice. Or this recipe for Spicy Baked Beans.

For dessert I like this Cherry Delight Recipe.

Storage and Reheating

This recipe makes enough to feed an army. So if your army didn’t quite eat as much as you thought, simply store any leftover bbq pork in an airtight container in the refrigerator for up to 5 days. You can also wrap well, and freeze for up to 3 months.

Your microwave is your best weapon for reheating pulled pork meat. Just place a portion of the meat in a microwave safe bowl and heat in 30 second increments until warm. This will take less time than you think because of the sugar in the bbq sauce.

Recipe for Slow Cooker Dr. Pepper BBQ Pulled Pork Sliders

Dr. Pepper bbq pulled pork sliders on a white platter.

More Recipes Using Pork Shoulder

And don’t miss my category for Pork Recipes. You’ll find lots of great recipes including one of our favorite BBQ pork recipe for “Campfire Ribs” Grilled Country Style Pork Ribs.

Dr. Pepper bbq pulled pork sliders on a white platter.
Print Recipe
5 from 4 votes

Slow Cooker Dr. Pepper Barbecue Pulled Pork Sliders

Looking for an easy and tasty way to feed your next party crowd? Consider these Slow Cooker Dr. Pepper BBQ Pulled Pork Sliders. Fuss free and popular doused with Dr. Pepper & Barbecue Sauce. A great shredded pulled pork slider recipe using pork roast.
Prep Time15 minutes
Cook Time8 hours
Total Time9 hours 15 minutes
Course: Main Course Sandwiches
Cuisine: American
Servings: 24 sliders
Calories: 469kcal
Author: Lea Ann Brown

Equipment

  • Large Slow Cooker
  • Large Heavy Skillet

Ingredients

  • 8 pound Bone in pork shoulder Boston Butt roast
  • 1 Tablespoon Neutral Oil Canola, peanut or avocado oil work well here
  • 1 Tablespoon Garlic powder
  • 1 Tablespoon Onion powder
  • 1 Tablespoon Smoked paprika
  • 1 teaspoon kosher salt
  • 3 cups Dr Pepper
  • 3 cups BBQ Sauce Your favorite brand
  • 24 slider buns
  • Sliced pickles for serving

Instructions

  • Place the pork roast on a cutting board and pat dry with paper towels. Add neutral oil to a large skillet. Once hot, brown the pork roast on two sides. This will take about 5 minutes per side.
  • Combine spices in a small bowl, mix well with a fork. Sprinkle the spice mix on top of the roast. You want to sprinkle the sauce on the meaty side, not the fat side.
  • Using your hands, rub spice mix into pork. Place the pork roast in the slow cooker. Mop up the seasoning mix that landed in the skillet using a silicone basting brush. Brush it over the pork roast, you don't want to lose any of that seasoning flavor.
  • Pour Dr. Pepper around pork. Cover and cook on low 6-8 hours, until pork is tender and pulls apart easily.
  • Remove pork to a large cutting board or an aluminum disposable pan. Discard the liquid in the slow cooker. Once pork is cool enough to handle use two forks to shred meat, discarding the bone and large chunks of fat.
  • Return shredded pork to slow cooker and add the barbecue sauce. Stir well and cook on high for one hour. Serve on slider buns with pickles.

Notes

Top Tip: Once the meat is cooked and the bone and fat discarded, an 8-pound bone-in Boston Shoulder Butt will yield about 4 pounds of shredded pork.
Tips For Success: 
  • Pat the pork roast dry before searing. A dry piece of meat will sear quicker and with a crispier exterior.
  • Choose a soft squishy slider bun to serve these bbq pulled pork sliders. I like Pepperidge Farm and even Hawaiian rolls would work well here. I’m not a fan of Brioche buns for any burger type sandwich. Most of the time they simply fall apart when eating. I’ve also seen some really good looking slider buns that are very stiff. You’ll be happier with a soft roll here.
  • Choose your favorite bbq sauce for this recipe. I would caution using a strong flavored sauce. Some simply come with too much “smokiness” or too much bourbon. Strong flavors will overwhelm this sandwich experience. Stick with the basics here. I’ve also made this recipe using my homemade bbq sauce.

Nutrition

Calories: 469kcal | Carbohydrates: 35g | Protein: 33g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.003g | Cholesterol: 95mg | Sodium: 547mg | Potassium: 635mg | Fiber: 2g | Sugar: 18g | Vitamin A: 234IU | Vitamin C: 1mg | Calcium: 66mg | Iron: 2mg

Dr. Pepper BBQ Pulled Pork Sliders … They’re What’s for Your Next Party

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 Casserole with Ground Beef and Corn Tortillas

By 41 Comments

This Mexican Casserole with Tortillas and Ground Beef is an easy and satisfying way to spice up your dinner plans. Layered with corn tortillas, and a ground beef mixture complete with black beans and sweet corn puts this in the category of irresistible and easy casserole dishes. Did I mention there’s sour cream involved?

Layered Mexican Casserole in a 9 x 13 pyrex dish with ground beef and corn tortillas, garnished with tomatoes and cilantro

Mexican casseroles are always popular for pot lucks. Aside from this Mexican casserole with tortillas and ground beef, another popular recipe is this one for Mexican Casserole with Chicken.

I always welcome the arrival of Autumn and all that comes with it. Crisp air, cool temperatures and of course the food. Which around here includes Roasted Chile Peppers in about e-v-e-r-y-thing.

Chile Roasters at Whole Foods

And the air is filled with the aroma of chile when the multitude of roasters fire up their cages to char Pueblo, Hatch, Poblano, Jalapeno chile just so folks like me can make fresh Mexican and Southwestern meals.

Fall is a wonderful time to be in Colorado. And a wonderful time for this Mexican Casserole with Tortillas and Ground Beef.

Mexican casserole made with ground beef, corn tortillas, sour cream, pepper jack cheese, sweet corn, black beans and canned tomatoes. Topped with fresh tomatoes, cilantro and jalapeno.

Thanks to my cousin Pam for introducing this Easy Mexican casserole with ground beef to my Fall collection of goodness. This is one of those things that I simply could not stop eating.

Ingredients You’ll Need

  • 1 pound lean ground beef
  • 1 sweet onion
  • 1 cup frozen corn thawed.
  • Canned black beans
  • Taco seasoning
  • Yellow corn tortillas
  • Canned chopped tomatoes
  • Chile peppers Hatch, Poblano, or Pueblo, roasted, chopped. Or 8 ounces canned, chopped chiles from the Mexican aisle.
  • Sour cream
  • Pepper Jack Cheese
  • Garnish: Jalapeno peppers, chopped tomatoes and chopped cilantro

Ingredient Substitutions

  • Corn: Substitute 1 can of corn for frozen corn. Drain before using.
  • Onion: I prefer sweet or yellow onion, but if you want a bolder flavor, use a red onion.
  • Tortillas: Yellow corn tortillas are preferred for this recipe, as they’re stronger than white corn tortillas. If you want to use white corn tortillas, make sure the ground beef mixture is a little dryer.
  • Sour Cream: Ever tried Mexican Crema? You can find it in the produce section at the grocery store. It’s a little thinner than full fat sour cream and a little tangier in flavor.
  • Cheese: Any good melting cheese will work well here. Cheddar, Muenster, Monterey Jack are all good choices.
  • Beans: If you don’t have canned black beans, canned chile beans in chile sauce would be a great replacement.

How To Make Mexican Casserole with Ground Beef

frying ground beef, tomatoes, beans and corn for a mexican casserole

How To Cook Ground Beef Mixture

Just grab your favorite frying skillet and heat it over medium high heat.

  • Once the skillet is hot, add the ground beef.
  • With your favorite spatula, break the ground beef apart.
  • Once the pink starts to fade from the meat, add the chopped onions.
  • Cook until the onions are starting to soften.
  • Add canned black beans (drained)
  • Frozen or canned yellow corn (drained if using canned) I prefer frozen corn, 1 cup.
  • 2 cans of chopped tomatoes (drained)
  • And 8 chile peppers, roasted, peeled, seeded and chopped. Hatch work great here, Pueblo (Mirisol) Peppers are lovely or 2-4 ounce can of chopped chiles (undrained) make this even easier.
  • Add taco seasoning and ½ to 1 cup of water and let simmer for about 10 – 15 minutes or until mixture starts to thicken. Start with ½ cup of water and add more if mixture becomes dry.

How to Build This Mexican Casserole with Corn Tortillas

Laying ingredients for Mexican casserole. Corn tortillas in a clear pyrex baking dish.
  • Spray a 9 x 11 baking dish with PAM
  • Add about 1 cup of the beef mixture as evenly as you can on the bottom of your baking dish. It won’t cover the pan, but will add a barrier for the tortillas so they will stay moist during baking.
  • Place 6 corn tortillas over the ground beef mixture, overlapping them and placing them so they curl up the side of the dish by about a half inch.
  • Cover the corn tortillas with half the remaining beef mixture
Layered Mexican Casserole with Ground Beef and Corn tortillas topped with sour cream.
  • Spread the sour cream over the beef mixture.
Mexican casserole layered with ground beef and corn tortillas topped with cheese, ready for oven
  • Place the remaining 6 corn tortillas on top of the sour cream in the same manner you did with the first layer.
  • Add the remaining ground beef mixture.
  • Sprinkle with the cheese.
Mexican casserole made with ground beef, corn tortillas, sour cream, pepper jack cheese, sweet corn, black beans and canned tomatoes. Topped with fresh tomatoes, cilantro and jalapeno.
  • Bake the casserole in a 350 degree oven for 25 – 30 minutes.
  • Let the casserole sit for about 5 – 10 minutes. Garnish with sliced jalapenos, chopped fresh tomatoes and chopped cilantro. Cut into squares and serve. YUM!
Mexican casserole made with ground beef, corn tortillas, sour cream, pepper jack cheese, sweet corn, black beans and canned tomatoes. Topped with fresh tomatoes, cilantro and jalapeno. Served on Mexican colored appetizer plates

Tips for Success

  • Important Tip: If the mixture is too watery, this will cause the corn tortillas to become soggy during baking. Different taco seasoning mixes may contain different amounts of corn starch (for the thickening agent) This is why I say start with ½ cup and add a little more at a time. You want the mixture a little soupy but not watery.
  • I urge you to use Homemade Taco Seasoning for this. It’s superior in flavor and void of preservatives. Ever since I discovered smoked paprika a few years ago, I’ve gone crazy using it. And sprinkling some in taco seasoning is no exception and adds a wonderful smoky flavor. I hope you take a look at my recipe.
  • If you use this homemade mixture, just use about 3 tablespoons instead of a packet of taco seasoning. It brings a whole new level of earthy depth to this casserole. And you’ll love that bold color and bold flavor.

What To Serve It With

All this hearty casserole needs for a side dish is a tossed green salad like my recipe for Southwestern Salad. And for a more Summery side, try my Mexican Corn Salad.

Flavor Tip

For an amazing layer of deep Southwestern flavor, once cooked, drizzle this casserole with New Mexico Red Chile Sauce. It’s amazing.

Recipe for Mexican Casserole with Ground Beef

Zesty and loaded with all of your favorite Mexican flavors, what’s not to love. This is a great weeknight meal that will reward you with some tasty leftovers, which means you don’t need to worry about cooking for the next evening…or two.

As much as I love to spend time in the kitchen fussing over dinner, I’m also always looking for quick and easy dinner ideas. This Mexican Casserole With Ground Beef and Corn Tortillas is one that fits that bill.

It’s a favorite here On The Ranch and it’s a classic layered Mexican Casserole recipe that’s filled with flavor. Quick and easy, family friendly, I hope you give this a try.

And if you have a favorite Mexican Casserole with ground beef and corn tortillas, let me know, I’d love to give it a try.

More Recipes Using Corn Tortillas

And if you’re in the eternal mood for Mexican Recipes, don’t miss my Mexican Southwest Category. And the most popular recipe in that category, Fried Tacos.

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.

Layered Mexican Casserole in a 9 x 13 pyrex dish with ground beef and corn tortillas, garnished with tomatoes and cilantro
Print Recipe
4.92 from 56 votes

Mexican Casserole with Ground Beef and Corn Tortillas

Easy and satisfying this Mexican Casserole with Ground Beef is a popular recipe around our house.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Mexican
Cuisine: Mexican
Servings: 16
Calories: 158kcal
Author: Lea Ann Brown

Ingredients

  • 1 pound lean ground beef
  • 1 medium onion chopped
  • 1 cup frozen corn thawed. You can use 1 can, drained. I prefer 1 cup frozen corn.
  • 1-15 ounce black beans canned, drained and rinsed
  • 2-3 tablespoons taco seasoning
  • ½ – 1 cup water start with ½ cup. See note below.
  • 12 yellow corn tortillas
  • 2-15 ounce chopped tomatoes canned, drained
  • 8 green chile peppers Hatch, Poblano, or Pueblo, roasted, chopped. Or 8 ounced canned, chopped chiles from the Mexican aisle.
  • 1 cup sour cream
  • 1 cup Pepper Jack Cheese
  • Sliced jalapeno peppers, chopped tomatoes and chopped cilantro for garnish

Instructions

  • In a large fry pan, brown ground beef. When the pink is starting to fade, add onions and cook for about 5 minutes, stirring frequently.
  • Add corn, beans, tomatoes, chiles and taco seasoning and water. Mix well and simmer for 10 minutes. Taste and add more taco seasoning if needed.
  • Spray 9 x 13 baking dish with cooking spray.
  • Place 1 cup of ground beef mixture on the bottom of the pan. Place half of the tortillas on top of the ground beef, overlapping and placing them so they come about ½ inch up the side of the casserole dish.
  • Spoon half of the remaining beef mixture on top of the tortillas and spread the sour cream over the beef. Layer the rest of the corn tortillas and then the rest of the beef mixture. Top with the grated cheese.
  • Place in heated 350 degree F. oven and bake for 25 minutes. Garnish with sliced jalapenos, chopped fresh tomatoes and chopped cilantro. Let stand for 5 minutes and serve.

Video

Notes

  • Important Tip: If the mixture is too watery, this will cause the corn tortillas to become soggy during baking. Different taco seasoning mixes may contain different amounts of corn starch (for the thickening agent) This is why I say start with ½ cup water  and add a little more at a time. You want the mixture a little soupy but not watery.
  • I urge you to use Homemade Taco Seasoning for this. It’s superior in flavor and void of preservatives. Ever since I discovered smoked paprika a few years ago, I’ve gone crazy using it. And sprinkling some in taco seasoning is no exception and adds a wonderful smoky flavor. I hope you take a look at my recipe.
  • If you use this homemade mixture, just use about 3 tablespoons instead of a packet of taco seasoning. It brings a whole new level of earthy depth to this casserole. And you’ll love that bold color and bold flavor.

Nutrition

Calories: 158kcal | Carbohydrates: 14g | Protein: 10g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 31mg | Sodium: 184mg | Potassium: 214mg | Fiber: 3g | Sugar: 2g | Vitamin A: 177IU | Vitamin C: 5mg | Calcium: 90mg | Iron: 1mg

Mexican Casserole with Ground Beef  …It’s what’s for Dinner.