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Tailgating Recipes: The Best Tailgating Food Ideas

Updated: Oct 14, 2021

The best tailgating recipes are the ones that you can whip up in a hurry. Which is why we have a list of 5 easy-to-make dishes for your next tailgate event! From traditional favorites like chili and ribs to more unique ideas such as Cajun Sausage Puffs With Bourbon Mustard or Mini Portobello Burgers, you're sure to find something new and delicious here. And don't forget about dessert and drinks! We've included some tasty dessert recipes and a few of our favorite drink recipes perfect for any occasion. So what are you waiting for? It's time to start planning your next tailgating party!


by Charlyne Mattox

YIELDS: 4 servings

PREP TIME: 0 hours 25 mins

TOTAL TIME: 0 hours 25 mins


1 tbsp. plus 1 tsp olive oil, divided

4 tsp. all-purpose flour

2 tsp. chili powder

1/2 c. chicken stock

1/2 red bell pepper, chopped

4 oz. sliced mushrooms

6 oz. shredded cooked chicken breasts (about 1 1/4 cups)

6 oz. shredded sharp Cheddar cheese (about 1 1/2 cups)

4 large flour tortillas

Salsa, sour cream, fresh cilantro, lime wedges, and sliced avocado, for garnish


  1. Heat 1 tablespoon oil in a medium saucepan over medium heat. Add flour and chili powder. Cook, stirring, 1 to 2 minutes. Gradually whisk in stock. Add bell pepper, mushrooms, and chicken. Cook, stirring occasionally, until vegetables are tender, 6 to 8 minutes. Remove from heat and stir in cheese.

  2. Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat. Spread half of vegetable mixture on a tortilla, leaving a 1-inch border all around. Top with a second tortilla. Cook, turning once, until golden brown, 2 to 3 minutes per side. Repeat with remaining oil, tortillas, and vegetable mixture.

  3. Slice into wedges and serve topped with desired garnishes.

Visit CountryLiving to view this recipe



by Taste of Home

TOTAL TIME: Prep: 1 hour + rising Bake: 10 min.

MAKES: 2 dozen

Photo by Taste of Home


2 packages (1/4 ounce each) active dry yeast

2/3 cup warm water (110° to 115°)

2/3 cup warm 2% milk (110° to 115°)

1/4 cup sugar

1/4 cup shortening

2 large eggs, room temperature

2 teaspoons salt

4-1/2 to 5 cups all-purpose flour


1 pound sliced bacon, diced

2 pounds ground beef

1 small onion, chopped

1-1/2 teaspoons salt

1/2 teaspoon pepper

1 pound Velveeta, cubed

3 to 4 tablespoons butter, melted

Optional: Sesame seeds and ketchup or barbecue sauce


  1. In a large bowl, dissolve yeast in warm water. Add milk, sugar, shortening, eggs, salt and 3-1/2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.

  2. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

  3. Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. In a Dutch oven, cook the beef, onion, salt and pepper over medium heat until meat is no longer pink; drain. Add bacon and cheese; cook and stir until cheese is melted. Remove from the heat.

  4. Preheat oven to 400°. Punch dough down. Turn onto a lightly floured surface; divide into fourths. Roll each portion into an 12x8-in. rectangle; cut each into 6 squares. Place 1/4 cup meat mixture in the center of each square. Bring corners together in the center and pinch to seal.

  5. Place 2 in. apart on greased baking sheets. Bake until lightly browned, 9-11 minutes. Brush with butter. If desired, sprinkle with sesame seeds and serve with ketchup.

Grab all the ingredients for this tailgate pleaser at Taste of Home.



by Taste of Home

TOTAL TIME: Prep/Total Time: 30 min.

MAKES: about 2 cups

This recipe would go great served in an aluminum pan with our perfect pan lid, QuikLid!


1 package (8 ounces) cream cheese, softened

1 cup chopped cooked chicken breast

1/2 cup Buffalo wing sauce

1/2 cup ranch or blue cheese salad dressing

2 cups shredded Colby-Monterey Jack cheese

French bread baguette slices, celery ribs or tortilla chips


  1. Preheat oven to 350°. Spread cream cheese into an ungreased shallow 1-qt. baking dish. Layer with chicken, wing sauce and salad dressing. Sprinkle with cheese.

  2. Bake, uncovered, until cheese is melted, 20-25 minutes. Serve with baguette slices.

Grab some more Buffalo Chicken Dip Tips at Taste of Homes Recipes.




PREP TIME: 0 hours 10 mins

COOK TIME: 0 hours 35 mins

TOTAL TIME: 0 hours 45 mins



12 medium portobello mushrooms

2 small Italian eggplants

2 yellow squash

2 zucchini

1/2 tsp. Sea Salt

12 mini brioche buns or dinner rolls

1 1/2 tsp. sesame oil

1/2 tsp. sesame seeds

9 oz. Swiss cheese

Grab all of the ingredients on Country Living.


  1. Heat grill or grill pan to medium-high heat.

  2. Trim the stems from the mushrooms. Slice the eggplant, squash, and zucchini into 1/4-inch-thick rounds. Brush vegetables with canola oil, sprinkle with salt, and grill until softened and grill marks have formed — about 10 minutes each side. (Brush with oil as needed to prevent sticking.)

  3. Transfer to a baking pan. Heat broiler to low. Split the buns, brush the tops with the sesame oil, and sprinkle with sesame seeds. Layer the squash, zucchini, eggplant, and mushroom on the bottom bun halves. Top each with cheese and broil until cheese melts, about 1 minute. Top with remaining seeded bun tops and serve hot.



by Taste of Home

TOTAL TIME: Prep: 10 min. Cook: 30 min.

MAKES: 5 servings

Photo from Taste of Home


1 pound ground beef

1 envelope reduced-sodium chili seasoning mix

1/4 teaspoon pepper

1 can (10 ounces) diced tomatoes and green chiles

1 can (15 ounces) Ranch Style beans (pinto beans in seasoned tomato sauce)

5 packages (1 ounce each) corn chips

Toppings: Shredded cheddar cheese, sour cream and sliced green onions


In a large skillet, cook beef over medium heat until no longer pink, breaking into crumbles, 6-8 minutes; drain. Stir in chili seasoning mix, pepper, tomatoes and beans; bring to a boil. Reduce heat; simmer, uncovered, until thickened, 20-25 minutes, stirring occasionally.

Just before serving, cut open corn chip bags. Add beef mixture and toppings.

Grab the ingredients for this recipe twist on Fritos at Taste of Home.



by Food Network

Level: Easy

Total: 10 min

Active: 10 min

Yield: 4 to 6 servings


1/4 cup blue sanding sugar

1/4 cup kosher salt

One 20-ounce bottle blue sports drink, such as Cool Blue Gatorade ®, chilled

1 cup thawed frozen limeade concentrate

1 cup silver tequila

1/3 cup blue curacao

Fresh orange slices, for serving


  1. Mix the sugar and salt in a shallow dish. Wet the rims of 4 to 6 rocks glasses with water and then dip in the sugar-salt mixture to coat.

  2. Combine the sports drink, limeade concentrate, tequila and blue curacao in a large pitcher and stir. Fill the rocks glasses with ice, pour the margarita over and garnish each with an orange slice.

Grab all the ingredients at Food Network.



by Food Network

Level: Easy

Total: 5 min

Active: 5 min

Yield: 8 servings


Two 20-ounce jars mango chunks, drained

Ice, for blending

One 250-milliliter bottle lemon-lime soda

2 tablespoons sugar


  1. Throw the mango chunks into the blender.

  2. Top off the blender with ice. Pour in the soda and sugar and blend until completely smooth, adding more ice if necessary to get it the consistency you want. Pour the drinks and serve them immediately.

Grab all the ingredients at Food Network.

For the next few weeks, we're celebrating football season with game-day recipe inspiration. Keep checking our blog for more great tailgating recipes! #QuikLidBlog

What are your favorite tailgate party recipes? Let us know in the comments.

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