In partnership withPace®

3 Takeout-Inspired Dinners That Are Faster, Fresher, and More Fun Than Ordering In

published Jul 24, 2020
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Credit: Photo: Ghazalle Badiozamani; Food Styling: Brett Regot

We all have our takeout dinner favorites, whether it’s pizza delivery or an order from your local Chinese restaurant. While it’s hard to argue with the convenience, if you’re feeling adventurous, it’s easier than you might think to recreate these dishes at home. And when you do, you can make them even better with very little extra work. That’s especially the case when you have Pace® Chunky Salsa and Pace® Picante Sauce by your side.

Both jars are packed with flavorful ingredients that have the power to turn a regular dinner into a special meal. They’re full of good things like juicy tomatoes, hand-picked jalapeño peppers, and chunks of savory onions, with just the right amount of spice whether you opt for Mild, Medium, or Hot. So, rather than sit around and wait for your delivery to arrive, you can create a twist on your favorite order in next to no time.

These quick recipe equations call for just 5 ingredients — including Pace® Chunky Salsa or Pace® Picante Sauce — plus a garnish and serve 4 people. They come together quicker than ordering takeout and happen to be a whole lot more fun, too.

Takeout Twist #1: Taco Pizza

Why choose between taco night or pizza night when you can have both? This playful mashup of the two family favorites can be totally customized to what you’re craving. Set dinner up like you would a taco spread and place additional salsa, chopped fresh cilantro, sour cream, and lime wedges on the table to let everyone add extra toppings to their slices.

The equation: 1 pound pizza dough + 8 ounces lean ground beef + 1 tablespoon taco seasoning + 2/3 cup Pace® Chunky Salsa + 1 cup shredded Mexican cheese blend

Remove 1 pound pizza dough from the refrigerator and let it come to room temperature on the counter. Heat the oven to 450°F. Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Add 8 ounces lean ground beef and 1 tablespoon taco seasoning and cook, breaking up the meat into small pieces with a wooden spoon, until browned and no pink remains, 5 to 7 minutes. Evenly coat a rimmed baking sheet with 1 tablespoon olive oil. Place the dough on the baking sheet, then use your fingertips to gently press it out toward the edges of the pan to roughly form a 12-inch circle. Try to avoid spreading it too thin or tearing it. Spread 2/3 cup Pace® Chunky Salsa over the dough in a thin, even layer, leaving a little border. Sprinkle with the 1 cup shredded Mexican cheese blend and browned beef. Bake until the edges are golden-brown and crispy, and the cheeses are melted, 15 to 20 minutes. Garnish with thinly sliced scallions, if desired, and serve.

Takeout Twist #2: Tex-Mex Cauliflower Fried Rice

This vegetable-packed twist on fried rice is as colorful as it is delicious. It makes for a perfect meatless main dish that’s both light and satisfying, but it can also be used as a bed for chicken, steak, or shrimp, if you prefer.

The equation: 2 medium sweet potatoes (about 1 pound) + 3 medium scallions + 1 (15-ounce) can black beans + 1 (12-ounce) bag fresh or frozen riced cauliflower + 1 (16-ounce) jar Pace® Picante Sauce

Dice 2 medium sweet potatoes (about 1 pound). Thinly slice 3 medium scallions. Drain and rinse 1 (15-ounce) can black beans. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the sweet potatoes, season with kosher salt and freshly ground black pepper. Cook, stirring occasionally, until tender, about 15 minutes. Add 1 (12-ounce) bag fresh or frozen riced cauliflower (no need to thaw), 1 (16-ounce) jar Pace® Picante Sauce, scallions, and black beans, and cook, stirring occasionally, until the liquid is absorbed and the cauliflower is tender, 3 to 5 minutes. Taste and season with additional salt and pepper as needed. Garnish with chopped fresh cilantro, if desired, and serve.

Takeout Twist #3: Southwestern Oven-Baked Wings

We never need an excuse to eat wings for dinner. And it’s easier than you might think to make your own at home. Bake them at high heat in the oven until crispy, toss them in a sweet, tangy, flavor-packed sauce, and serve them with zesty lime crema. It’s an eat-with-your-hands situation that tastes even better than takeout.

The equation: 3 pounds chicken wings + 1 medium lime + 1 (16-ounce) jar Pace® Picante Sauce + 1/4 cup honey + 1 cup sour cream

Preheat the oven to 400°F and place a wire cooling rack* inside a large rimmed baking sheet. Pat 3 pounds chicken wings with a paper towel and season them all over with kosher salt. Place the chicken skin-side up on the prepared baking sheet and cook until golden and crispy, 45 to 50 minutes. Meanwhile, halve 1 medium lime. Zest and squeeze the juice of one lime half into a blender. Add 1 (16-ounce) jar Pace® Picante Sauce and 1/4 cup honey; blend until smooth and set aside. Whisk together 1 cup sour cream, the zest and juice of the remaining half of lime, and a pinch of salt; set aside. Add the wings to a large bowl, pour the Picante-honey sauce over top, and mix until the wings are well-coated. Use tongs to transfer the wings to a serving platter, leaving any excess sauce behind. Garnish with thinly sliced scallions, if desired, and serve with lime crema.

*The wire cooling rack helps the chicken wings brown and crisp on all sides, but you can bake them directly on the baking sheet if you don’t have one.