What Makes This BBQ Shotgun Shells Recipe So Good?

• Drool Worthy: The crispy caramelized bbq bacon exterior complements the tender pasta and creamy and meaty filling so perfectly.
• Make-Ahead Friendly: Assemble them a day before your event, then cook when ready for an easy, stress-free appetizer.
• Smoky and Savory: My Dad described these as a “meaty flavor explosion” and we couldn’t agree more, they are truly bursting with bold flavors.
• Perfect for Parties: These beefy shotgun shells are guaranteed to be a hit, especially for a Fourth of July bash or game day. Your guests will be begging for you to share the recipe!

Key Ingredients

You’re going to love how all of these bold ingredients taste when they come together in one bite. Scroll down to the recipe card below for the full ingredient list and exact amounts!

• Manicotti Shells: These large, fat noodles are perfect for stuffing. Many shotgun shell recipes don’t cook the noodles, but after trying it that way, we don’t recommend it. The noodles don’t soften all the way and stayed crunchy. Doing a quick 3-minute boil easily fixes that issue!
• Ground Meat: We like to use a combination of ground beef and ground Italian sausage, but you can use any kind of ground meat you prefer. Chorizo is another great choice! We like to use hot ground sausage when we are not making them for the kids.
• Cheese: We used Colby Jack, but you can substitute this with Monterey Jack, sharp cheddar, or any similar melty cheese.
• Cream Cheese: It needs to be room temperature, so don’t forget to leave it on the kitchen counter for an hour or so prior to using.
• Barbecue Sauce: Use your favorite brand! I typically go for the original Sweet Baby Ray’s as it’s slightly sweet and perfectly compliments all the spicy and savory flavors.
• Jalapeños: For mild heat, remove the seeds as that’s where most of the heat is. Or, if you like a little extra spice, leave the seeds in the mix.
• Bacon: Any brand/type of bacon will get the job done, but we prefer to use thick-cut bacon.

How to Make BBQ Shotgun Shells

Take a quick look at how to make these bbq shotgun shells, but please scroll down to the recipe card for full instructions! You can grill them, smoke them, or even oven bake or air fry them if you don’t want to have to go outside. If you are cooking them inside, feel free to add a 1/2 teaspoon of liquid smoke to the filling for a more authentic taste.

Chef’s Tips & Variations

• Stuffing the Shells: Make sure to press the meat all the way in, making sure there are no air bubbles in the middle. I find it easiest to add the meat mixture from just one side, that way you know it’s full when it starts coming out the other side.
• BBQ Sauce: We like to brush them multiple times with bbq sauce throughout the cooking process to really caramelize the bacon and help to develop a deeper, richer flavor.
• Extra Spicy: For an extra fiery version, swap the jalapeños for serrano peppers or habaneros. You can also use a spicy bbq sauce.
• Add a Sweet Kick: Mix a little honey or brown sugar into the BBQ sauce for a subtle sweetness that balances the heat.
• Make It a Meal: Serve alongside creamy garlic mashed potatoes and grilled corn, sweet creamed corn, or these crispy corn ribs recipe for a complete dinner.

How To Prepare This Shotgun Shells Recipe in Advance

Yes you can make these ahead – just make sure that you do not cook the noodles any longer than 3 minutes or they can become soggy as they rest.

• Make Ahead: Assemble them in advance, stopping at the step of wrapping them in bacon (do not brush them with bbq sauce yet). Store them in the fridge in an airtight container for up to 48 hours.
• Ready To Cook: Remove them from the fridge 30 minutes before cooking. Brush them with bbq sauce and cook as directed. 

Key Ingredients

There are plenty of ways you can customize this ingredients list to really make it your own. Scroll down to the recipe card below for the full ingredient list and exact amounts!

• Ground Beef: I prefer to use lean ground beef, but you can also use ground turkey or any type of ground meat you prefer.
• Elbow Noodles: Goulash is traditionally made with elbow noodles, but any similar shaped bite-size noodle will work. In the recipe I called for 16 oz of noodles, but if you like a lot of pasta you can use up to 24 oz without adjusting any other ingredients.
• Diced Tomatoes: Make sure you do not drain the tomatoes as the juices add more flavor. For a more robust sauce, you can also use fire roasted tomatoes instead.
• Onion: A yellow onion is great because it lends a touch of natural sweetness, but a white onion also works just fine.
• Cheddar Cheese: Shred the cheese right off the block for the BEST flavor and consistency. Bagged shredded cheese will just seize up in the pot and not mix well with the other ingredients.
• Worcestershire Sauce: While some recipes call for soy sauce, it only brings saltiness, whereas Worcestershire sauce adds a deep, savory richness.
• Kidney Beans: My mom always added a can to make it extra filling with lots of fiber, but these are totally optional and can be skipped!

How to Make Goulash

Whether you’re cooking for your family on a busy weeknight or preparing to feed for a crowd, this one-pot wonder checks all the right boxes! Below is a quick recipe overview, but please scroll down to the recipe card for full instructions.

Chef’s Tips & Variations

• Prevent Soggy Noodles: Don’t overcook the noodles! They will continue to cook in the liquid for a couple of minutes after the heat is off. 
• Make it Creamy: Stir in up to 1 cup of sour cream right before serving.
• Spice It Up: Add crushed red pepper flakes or hot sauce to give it a spicy kick.
• Vegetable Boost: Diced bell peppers, zucchini, carrots or even corn can be added to increase the veggie content.
• More Seasonings: A teaspoon of smoked paprika can impart a rich, smoky undertone. You can also add a bay leaf or two while simmering the sauce, just make sure to remove them before serving.

Key Ingredients

Below you will find helpful notes for key ingredients used to make this recipe for beef stew with dumplings. Scroll down to the recipe card below for the full ingredient list and exact amounts!

• Beef: Stew meat or chuck roast are best for making stew
• Vegetables: Carrots, celery, peas, diced onion and fresh garlic. You will need a can of canned tomatoes (whole or crushed) and tomato paste. Feel free to mix in other veggies if you want to clean out your produce drawer!
• Seasonings: There’s room for creativity here. Be sure to comment below and let me know if you added anything different!
• Thickeners: I use both all-purpose flour and cornstarch to achieve the very best consistency.
• Russet Potatoes: Yukon Gold potatoes are a great swap.
• Parmesan Cheese: Make sure it’s freshly-grated and not bottled for the best flavor and texture.

How to Make Beef Stew with Dumplings in the Crockpot

Browning the beef and making the dumplings is pretty much all you have to do. The crockpot takes care of everything else! Below you will find helpful notes for key ingredients used to make this recipe for slow cooker beef stew recipe. Scroll down to the recipe card below for the full ingredient list and exact amounts!

Chef’s Tips & Variations

• Don’t Over-Crowd Beef: Use a large skillet to brown the meat and work in batches if needed. Leave at least 1/4″ space between the pieces of beef. If not, the meat will “sweat” instead of browning and the juices won’t lock in.
• Avoid Over-Mixing: Combine the dumpling dough until just-combined. Over-mixing can lead to dense, rubbery dumplings.
• Swap the Dumplings: You can bake a batch of biscuits to serve on the side and dip into the stew. Or use biscuits for dumplings, like in my slow cooker chicken and dumplings. If you aren’t a potato dumpling fan, use my drop dumpling recipe from my homemade chicken and dumplings recipe instead.
• Add Pasta Instead: Not a dumpling fan? Boil 1 to 2 cups penne or fusilli pasta according to package instructions. Drain it and stir into the stew during the last 10 minutes of cooking.
• Add Beer: Swap 1/4-1/2 of the beef broth for a Stout or Pale Ale beer for added depth and flavor.
• Paper Towel Trick: Does the lid of your crockpot create a lot of condensation? Lay a paper towel over the top of the crockpot, before placing the lid on to cook the dumplings. It will catch any falling condensation!

What to Serve with Crockpot Beef Stew

Honestly, this is a meal all by itself! However, you could always freshen up your plate with a veggie like air fryer asparagus or mashed cauliflower. And if you’re anything like me… you’ll want to wrap up this cozy meal with something equally as comforting, like dutch apple pie!

Why I Love This Italian Meatloaf Recipe

How do you make something as delicious as Italian meatloaf any better? Simple – you stuff it with prosciutto, spinach and cheese! Then, you roll it up and bake it in a loaf pan beneath a generous layer of marinara sauce and even more cheese. The first time I ever made this stuffed meatloaf recipe, my family pretty much begged me to never make meatloaf any other way ever again. I’m happy to fulfill that request and here’s why:

• Wholesome: It’s packed with ground beef and Italian sausage (ground pork), prosciutto, fresh veggies and lots of cheese for a hearty meal. No one is leaving the table hungry!
• Simple To Make: While this meatloaf looks fancy, don’t fret! It’s as easy as mixing your favorite classic meatloaf, then adding the fillings and rolling it up.
• Crowd Favorite: This is one of those dinners that I know will always be a hit with just about everyone. We rarely have leftovers of this stuffed meatloaf.
• Freeze For Later: You can prep this Italian meatloaf and freeze it for an easy dinner another day. A great dinner to bring to new parents!

Key Ingredients

Gather all you ingredients before starting. Once we get rolling, this Italian meatloaf recipe moves fast! Below you will find helpful notes for key ingredients used to make stuffed meatloaf. Scroll down to the recipe card for the full ingredient list and exact amounts!

• Meat: I used a combination of lean ground beef and ground Italian sausage. If you want a lighter meatloaf, you can use ground turkey instead.
• Marinara Sauce: Make my favorite homemade marinara sauce or use store bought.
• Vegetables: Diced yellow onion, fresh garlic, baby spinach and parsley.
• Cheese: Freshly grated parmesan cheese and shredded mozzarella cheese.
• Italian Breadcrumbs: You can also use regular unseasoned breadcrumbs, but I recommend adding a little extra Italian seasoning.
• Worcestershire Sauce: It adds a great depth of flavor.
• Seasonings: Italian seasoning and salt.
• Prosciutto: Pepperoni or salami will also work, but prosciutto is my favorite.
• Egg: To help bind the meatloaf together.

How to Make this Italian Meatloaf Recipe

It’s just like making your favorite meatloaf but we flatten out the ground meat, fill it and roll it up before baking. Below is a quick overview, but please scroll to the recipe card at the bottom of this post for full instructions.

Chef’s Tips and Variations

• Prep Ahead: Assemble the meatloaf a day in advance, but don’t bake it. Cover it in foil and refrigerate it for up to 48 hours. Then bake it the next day when you’re ready for dinner!
• Add More Veggies: You can add 1/4-1/2 cup thinly sliced bell peppers, chopped artichoke hearts, or mushrooms for even more flavor.
• Use Leftover Cheese: Shred up any leftover bits of melty cheese you have in the fridge to create your own blend. Provolone, gouda, cheddar, and Muenster are great options.
• Add Heat: Add red pepper flakes to taste, or use a spicy marinara sauce, for an added kick of heat.
• Line Loaf Pan: I recommend lining your baking pan with parchment paper for easy removal and serving. Slicing the meatloaf in the loaf pan can be difficult.

What to Serve with Stuffed Italian Meatloaf

• Veggies: Lighten up your plate with some parmesan roasted broccoli, air fryer asparagus or sautéed brussels sprouts with balsamic glaze.
• Breads: Grab some homemade garlic knots or homemade breadsticks to help soak up all of that marinara sauce!
• Dessert: Want to really impress your dinner guests? Follow up this Italian entree with a stunning tiramisu cheesecake.

What Is a Chalupa?

Traditional chalupas are a Mexican street-food from the state of Puebla. They consist of thick, deep-fried dough that’s used as the shell. Filling options include ground beef, shredded chicken, pork, etc. Veggies like onions or tomatoes are also cooked into the filling. Chalupas are typically served for dinner, especially during national holidays.

Key Ingredients

With a few simple ingredients, you will be ready to start rolling out your chalupa dough! Below you will find helpful notes for key ingredients used to make this copycat Chalupa recipe. Scroll down to the recipe card for the full ingredient list and exact amounts!

• Flour: All purpose flour is best for the softest texture, but bread flour can also be used.
• Baking Powder: Make sure it’s not expired! Always double check the label.
• Whole Milk: You want a milk with fat to create the correct texture. 2% milk or evaporated milk will also work.
• Oil: Vegetable or corn oil are best for frying.
• Ground Beef: Use lean ground beef to avoid having to drain the excess fat. You can also use ground chicken or turkey for a lighter option.
• Onion: White or yellow onion are both okay.
• Water: Beef or veggie broth are great swaps for more flavor!
• Lettuce: You can also use thinly-sliced purple cabbage.
• Diced Tomatoes: Roma tomatoes are best for this.
• Sour Cream: Feel free to use Mexican crema for a more authentic spin.
• Shredded Cheddar Cheese: A Mexican cheese blend is also great.
• Hot Sauce: Use Taco Bell hot sauce for the most accurate copycat chalupa.

How to Make a Copycat Taco Bell Chalupa

Don’t close the kitchen tongs so hard that they break the dough in the oil. Below is a quick overview, but please scroll to the recipe card at the bottom of this post for full instructions.

Chef’s Tips & Variations

• Swap the Protein: If you aren’t looking for an exact copycat, I highly recommend trying out some different flavorful fillings. Like this easy salsa chicken, spicy taco meat, carne asada or carnitas!
• Watch the Temperature: Use a clip-on thermometer to make sure your oil is at 350°F. Too hot and they will burn, too cool and they will become soggy before they are finished cooking.
• Add Vegetables: Diced bell peppers, carrots, peas, corn, or mushrooms can all be added to the pan with the meat and onions.
• Add Heat: Chop up some jalapeño or serrano peppers and cook it with the filling for a kick of heat.

More Taco Bell Copycat Recipes You’ll Love

• Taco Bell Enchirito – Ground beef and refried beans, wrapped in a tortilla, topped with hot sauce and cheese.
• Taco Bell Meximelt – Ready in just 20 minutes.
• Taco Bell Crunchwrap Supreme – This handheld dinner has everything you could want.
• Taco Bell Mexican Pizza – Fun to customize with your favorite toppings.
• Taco Bell Beefy Melt Burrito – stuffed with seasoned beef, refried beans, Mexican rice, crunchy Fritos, and more. 
• Taco Bell Grilled Cheese Burrito – Cheesy burrito stuffed with hearty beef and rice.
• Taco Bell Cinnamon Twists – Crunchy, sweet, and addictive!

Why I Love this Mexican Spaghetti Recipe

Spice up pasta night with this comforting and perfectly spiced Mexican spaghetti! It’s a fun twist on classic spaghetti that features Tex-Mex flavor and the perfect amount of bacon. When I say my kids love this… that might be an understatement. I think the better term would be obsessed. At least one of them will request this for dinner on a weekly basis and I’m always happy to make it! Here’s why it’s such a family favorite:

• Tex-Mex: Smoky cumin, melty cheese, pinto beans and spicy tomatoes create an authentic Tex-Mex flavor.
• Hearty: You get plenty of pasta, tender beans, bacon and beef in every bite! You won’t leave the table hungry after this hearty and filling dinner.
• Easy: Just like regular spaghetti, we make the meat sauce and then toss in the pasta. Top it with cheese and bake until bubbly.

Key Ingredients

Gather your ingredients before starting, this recipe moves fairly quick once you get going. Below you will find helpful notes for key ingredients used to make this Mexican spaghetti recipe. Scroll down to the recipe card for the full ingredient list and exact amounts!

• Spaghetti: Thin spaghetti will also work, but I don’t recommend a thick noodle like fettuccine.
• Bacon: Go for regular or thick-cut.
• Ground Beef: I prefer lean ground beef, but you can use regular ground beef and drain the excess grease.
• Onion: White or yellow onions both work well.
• Garlic: Fresh garlic is best, but garlic paste or powder will work in a pinch.
• Pinto Beans: Homemade Mexican beans or canned pinto beans, drained well.
• Tomato Sauce: Use plain tomato sauce with no added seasonings.
• Rotel: These are canned diced tomatoes with green chilis. Use mild, original or hot. If you don’t have Rotel, use a can of fire roasted tomatoes.
• Cheese: I use a combination of shredded cheddar cheese and pepper jack cheese. Freshly grated is always best if possible!

How to Make Mexican Spaghetti

It’s just like making your favorite tomato pasta but with a smoky Tex-Mex twist. Below is a quick overview, but please scroll to the recipe card at the bottom of this post for full instructions and to watch the step-by-step video.

• Spaghetti: Boil the pasta, drain and set aside.
• Bacon: Cook the bacon in a skillet, until crispy. Set it aside, keeping the grease in the skillet.
• Brown: Add the ground beef, onions, and garlic to the skillet. Cook everything, breaking apart the meat as it cooks, until the beef is well browned.
• Season: Stir in the beans, tomato sauce, Rotel, chili powder, cumin, and oregano. Add half of both cheeses and mix well.

• Assemble: Add the cooked spaghetti and toss to combine. Top with the remaining cheese.
• Bake: Transfer skillet to the oven and bake until the cheese is melty. Let rest for 5 minutes, serve and enjoy!

Chef’s Tips and Variations

• More Veggies: If you want to add more veggies, corn or diced bell peppers are great additions.
• Swap the Protein: Use ground chicken, spicy pork, or turkey instead of beef. For even more Mexican flavor, try using ground chorizo!
• Spicy: The easiest way to increase the heat is by using the hot version of rotel. You can also sauté finely chopped jalapeño or serrano peppers, with the beef and onions, for an extra kick of heat.
• Toppings: Sour cream, hot sauce, sliced green onions or fresh cilantro all add extra flavor and texture.

Serving Suggestions

Mexican spaghetti is a hearty dinner all on its own, but would go great with a cantaritos cocktail. Pair it with a side of Mexican bean dip and tortilla chips for an addictive appetizer. My authentic guacamole and salsa ranchera are more family-favorites.

If you like street corn, you’ve got to try my elote and Mexican street corn salad! For dessert, how about a traditional flan or a batch of homemade churros!

More of the Best Spaghetti Recipes

• Homemade spaghettios is so much better than the store-bought staple!
• Spaghetti carbonara is loaded with crispy bacon and two Italian cheeses.
• Have some fun with big, bold spaghetti tacos!
• Spaghetti salad is a pasta salad that’s made fresh with lots of crunchy veggies.

Key Ingredients

The Holy Trinity is the savory flavor base for most dishes in Cajun cuisine, including this easy dirty rice recipe! Scroll down to the recipe card below for the full ingredient list and exact amounts!

• Meat: I used a combination of ground pork sausage and beef. However, you can use ground chicken livers instead! For a lighter version, use ground turkey.
• Holy Trinity: A traditional Cajun trio of vegetables: diced onion, celery, and green bell pepper. My granny dices the celery leaves and includes those for extra flavor. We also use garlic, and while optional, sliced green onions are the perfect garnish that also adds a lot of flavor.
• Seasonings: You will need salt, thyme and Cajun seasoning. Slap Ya Mama is my favorite store-bought version!
• Rice: You want to use a long grain white rice. Basmati rice and Jasmine rice will also work.
• Beef Broth: You can use veggie or chicken broth. Water will work in a pinch, but add a little beef bouillon if you have it!

Chef’s Tips and Variations

• Make it spicy: As prepared, this recipe for dirty rice is well seasoned, but not spicy in my opinion. If you want it hotter, use hot ground sausage or add cayenne pepper, to taste! Be careful using Cajun seasoning to add heat, as it can make a dish overly salty fast.
• Brown the meat well: To make sure your rice has a good meat-y flavor, make sure you get a good browning on the ground meat. I cook it until it starts to darken on the edges.
• Check the ratio: If this will be your main dish, I recommend adding 1 pound of meat per 1.5 cups of rice. If it’s a side dish, you can reduce the amount of meat if desired.
• Add chicken livers: Dirty rice is traditionally made with ground chicken livers. You can add 1/2 cup finely diced chicken livers in addition to the ground pork and beef, or replace them fully with all chicken livers.
• Toss in more veggies: You might alter the Holy Trinity but no one’s going to judge you for it. Feel free to mix in 1 cup corn, peas, or diced carrots for a heartier dish.

More Easy Cajun Recipes To Try

• Dive into this flavor-packed, loaded Cajun pasta with shrimp, sausage, and juicy chicken!
• This creamy Cajun chicken alfredo combines tender chicken, bold spices, and my homemade Alfredo sauce recipe for a comforting meal.
• Ready in 30 minutes, this creamy, spicy Cajun jambalaya pasta its loaded with shrimp, chicken, and andouille sausage. You may also love this Cajun shrimp pasta or Cajun chicken pasta recipe!
• This dump-and-go slow cooker Cajun chicken and sausage recipe delivers a comforting Louisiana classic with minimal effort.

More of the Best Taco Bell Recipes

• Taco Bell Enchirito – Beef and beans wrapped in a tortilla and topped with cheese and hot sauce.
• Taco Bell Chalupa – Homemade golden, puffy shells and browned beef-onion filling.
• Taco Bell Crunchwrap Supreme – So much better than the original!
• Taco Bell Grilled Cheese Burrito – Cheesy, beef-and-rice-filled burrito with tortilla strips and cheese on top.
• Taco Bell Beefy Melt Burrito – Easy to make and much more flavorful than the drive-thru version.

Why I Love Homemade SpaghettiOs

Yes – this is way better than the canned OG. This spaghettios recipe features simple ingredients that come together in no time to give you the very best copycat! And while my kids beg for this stuff, I won’t lie… I enjoy eating it just as much as they do. It’s such a fun, nostalgic dinner! The way that the pasta rings are nestled into the creamy tomato sauce with mini meatballs takes me right back to my childhood. Here’s why spaghettios and meatballs always hit the spot:

• Easy: Boil the pasta, stir in the sauce ingredients and meatballs, and let everything simmer away.
• Nostalgic: This 90’s classic will taste even better than you remember!
• Kid Friendly: Packed with juicy bite-size meatballs, and tender pasta in a rich tomato sauce that you eat with a spoon…even the pickiest eaters will love it!
• Wholesome: Since it’s homemade, you are in control of the ingredients. There is no high fructose corn syrup or strange additives used in these homemade SpaghettiOs!
• Convenient: Frozen meatballs and canned tomatoes means most of the work is already done for you!

Key Ingredients

Below you will find helpful notes for key ingredients used to make this recipe for spaghetti os. Scroll down to the recipe card below for the full ingredient list and exact amounts!

• Pasta Rings: These ring shaped pasta are what make this dish look just like the original, canned version. You can use different small pasta shapes, if desired.
• Crushed Tomatoes: Use original to taste like traditional SpaghettiOs, or use fire roasted tomatoes for added flavor.
• Granulated Sugar: Light brown sugar is okay as well.
• Italian Seasoning: Don’t skip it because it’s the base of the flavor palate.
• Frozen Meatballs: Bite-sized ones are perfect because they won’t overpower the rest of the dish. A few brands make smaller meatballs, but I found frozen mini beef meatballs at Target made by Earth’s Best brand.
• Parmesan Cheese: Make sure it’s freshly grated for the best flavor and consistency.
• Heavy Cream: Half-and-half is not as creamy, but is a good swap in a pinch.
• Fresh Parsley: Basil works too!

How to Make Homemade SpaghettiOs

Don’t over-simmer the spaghettiOs once you add the heavy cream, because the sauce can separate. Below is a quick recipe overview, but please scroll to the recipe card at the bottom of this post for full instructions and to watch the step-by-step video.

Chef’s Tips & Variations

• Meatballs: Use any size frozen meatballs you prefer, but mini, bite-size ones will give you that authentic “canned” feel. If you have full size meatballs, feel free to quarter them.
• Use Homemade: Roll my baked Italian meatballs into mini-sized ones. Bake them at 350°F for 15 minutes, or until no longer pink. Add them to this recipe as directed.
• Vegetarian: Swap the meatballs for a plant-based alternative or skip them completely for a copycat version of the spaghettiOs original!
• Pasta: Set a timer on your phone so you can remove the pasta from the heat as soon as it’s al dente. If you over-cook it, it’ll get mushy once simmered in the sauce.
• Add Veggies: Add 1/2 cup of vegetables to bulk up this dish. Sautéed mushrooms, roasted peppers, and baby spinach are all great additions.
• Spicy: Add cayenne pepper or red pepper flakes to taste for some heat. I usually spice up my individual bowl to keep the rest kid friendly.
• Garlic: I skipped garlic to keep it as close to the original as possible, but when I make this at home I always add a little freshly minced garlic to the sauce. 1/2 teaspoon garlic powder would also work!

More of the Best Comforting Pasta Recipes

• American-style beef goulash is made easily in just one pot!
• Cheesy chicken spaghetti features chicken, bacon, and lots of cheese.
• Easy cheeseburger macaroni is the ultimate kid-friendly comfort food!
• Homemade hamburger helper has over 1,000 reviews, so you know it’s trustworthy.