Beef

Air Fryer Beef Taco Fried Egg Rolls

Air Fryer Beef Taco Fried Egg Rolls

23

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This Air Fryer Beef Taco Fried Egg Rolls recipe is pretty much identical to my Beef Taco One-Skillet recipe. I just added egg roll wrappers! I have made egg rolls a couple of times before. I usually bake them instead of frying. I am so thankful that I can change that with the Air Fryer.

One Serving = 2 egg rolls      Calories: 348       Fat: 11G      Net Carbs: 38G      Protein:  24G

BLACK+DECKER HF110SBD PuriFry Oil Free Air Fryer, 2-Liter, Black / Stainless Steel
BLACK+DECKER HF110SBD PuriFry Oil Free Air Fryer, 2-Liter, Black / Stainless Steel
List Price: $99.49
Price: $99.49
Price Disclaimer

Here is a link to the Air Fryer that I use.

Air Fryer Beef Taco Fried Egg Rolls

I usually do not cook weeknight dinners. I prep my meals on Sundays in advance so that I have more time to relax in the evenings. Now that I have an Air Fryer, that has changed. It has become so easy to whip up a quick dinner in 30 minutes to less than hour. I came up with this recipe on a weeknight with plenty of time to spare in the evening. 

air fryer beef fried taco egg rolls

This recipe makes a great dish for Taco Tuesday or game days. The first game of the season is coming up tomorrow night for Thursday Night Football starring my Kansas City Chiefs! I can’t wait! The egg rolls will pair nicely along side tasty wings and dips. If you are looking to serve these as an appetizer, use less filling per egg roll. I prepared these for dinner. Two egg rolls made a very tasty entree.

Air Fryer Beef Taco Fried Egg Rolls

To roll, close the wrapper diagonally, and then close the sides in as triangles. Use a cooking brush dipped in water, or wet hands to seal the wrapper. Do not overstuff these! Use your judgment and do a couple of test rolls to gauge how much filling to use. Do you see the egg roll in the very back of the photo above? This was the first guinea pig. I overstuffed it and decided to leave it and placed a couple of toothpicks along the edge to hold it together.  🙂 

Air Fryer Beef Taco Fried Egg Rolls

These egg rolls remind me a lot of my Beef and Cheese Empanadas recipe. Be sure to check it out as well.

Air Fryer Beef Taco Fried Egg Rolls

Don’t have an Air Fryer? You can also bake the egg rolls using parchment paper on 425 degrees for 20 minutes.

Air Fryer Beef Taco Fried Egg Rolls

Do not forget a dipping sauce for these. Salsa and guacamole work out well. Check out my recipe for homemade guac here.  

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Air Fryer Beef Taco Fried Egg Rolls

More Air Fryer Recipes:
Air Fryer 3 Ingredient Fried Catfish
Air Fryer Sriracha Honey Bourbon Fried Chicken Wings
Air Fryer Sweet Potato Fries with Garlic Truffle Aioli
Air Fryer Parmesan Truffle Oil Fries 
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Air Fryer Beef Taco Fried Egg Rolls
5 from 10 votes
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Air Fryer Beef Taco Fried Egg Rolls

Air Fryer Beef Taco Fried Egg Rolls are a quick and easy, low-fat recipe loaded with lean, ground beef and cheese perfect for game days and Taco Tuesday.

Course Appetizer, Side Dish
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 8
Calories 348 kcal
Author Stay Snatched

Ingredients

  • 1 pound 93% lean ground beef
  • 16 egg roll wrappers I used Wing Hing brand
  • 1/2 onion chopped
  • 1 can Cilantro Lime Rotel
  • 1/2 can fat-free refried black beans
  • 1/2 packet Taco Seasoning I used Trader Joe's
  • 1 cup reduced-fat shredded Mexican Cheese
  • 1/2 cup whole kernel corn I used frozen
  • 1 tbsp olive oil
  • 2 garlic cloves chopped
  • salt and pepper to taste
  • 1 tsp chopped cilantro optional

Instructions

  1. Preheat Air Fryer to 400 degrees.

  2. Spray a skillet with cooking spray on medium-high heat. Add the garlic and onions. Cook until fragrant.

  3. Add the ground beef, salt, pepper, and taco seasoning. Cook until browned while breaking the beef into smaller chunks.

  4. Add the Rotel, beans, and corn. Stir to ensure the mixture is combined.

  5. Lay the egg roll wrappers on a flat surface. Dip a cooking brush in water. Glaze each of the egg roll wrappers with the wet brush along the edges. This will soften the crust and make it easier to roll. 

  6. Load the mixture into each of the wrappers. For egg rolls of this size, double wrap them. This is optional. If you prefer not to double wrap, you will only need a total of 8 wrappers. Sprinkle each wrapper with cheese. 

  7. Fold the wrappers diagonally to close. Press firmly on the area with the filling, cup it to secure it in place. Fold in the left and right sides as triangles. Fold the final layer over the top to close. Use the cooking brush to wet the area and secure it in place. Spray each egg roll with olive oil.

  8. Load the egg rolls into the pan of the Air Fryer.

  9. Cook for 8 minutes. Flip the egg rolls. Cook for an additional 4 minutes. Sprinkle with cilantro. Cool before serving.

Recipe Notes

Do not overstuff these! Use your judgment and do a couple of test rolls to gauge how much filling to use. If you overstuff, you can use toothpicks to secure.

Use your judgment to determine how long you should cook these in the Air Fryer. You will want to ensure both sides are golden brown. Cooking time may vary depending on the Air Fryer brand used.

Truffle Oil Mushroom Onion Burger

Truffle Oil, Mushroom, and Onion Grilled Burger

30

This post may contain affiliate links. Please read my full disclosure here.

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This truffle oil, mushroom, and onion grilled burger recipe can be filed away in the Treat Yourself category. After making Sweet Potato Fries with Truffle Oil Aioli, I was set on coming up with more recipes using truffle oil. With summer coming to an end I also wanted to fire up the grill. A truffle oil burger seemed like the perfect choice!

Calories: 471       Fat: 24G      Net Carbs: 34G      Protein:  39G

TruffleHunter White Truffle Oil (3.38 Oz)
TruffleHunter White Truffle Oil (3.38 Oz)
List Price: $14.95
Price: $13.95
You Save: $1.00
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Here is the white truffle oil used in this recipe.

Truffle Oil Mushroom Onion Grilled Burger

I say this is in the Treat Yourself category because we all deserve a reward from time to time, especially when we are working hard! I workout regularly, meal prep every week and try to do other small things to stay on the path to an overall healthy lifestyle. Rewarding myself helps to keep me on that path.

Truffle Oil Mushroom Onion Grilled Burger

There are a lot of ways this recipe can be lightened up if you choose that route. First, the choice of bun you use is key. I went with kaiser rolls, but alternatives include whole wheat hamburger buns, sandwich thins, or even bread slices. 

Truffle Oil Mushroom Onion Grilled Burger

I went with 93% lean ground beef for these burgers. You can go even leaner, up to 99%! So that is another option. 

Truffle Oil Mushroom Onion Grilled Burger

These burgers pair wonderfully with both of my Sweet Potato Fries with Truffle Oil Aioli and Parmesan Truffle Oil Fries recipes.

Don’t have a grill? These burgers are amazing pan-seared as well. This works well if you do not venture out into the cold temperatures to grill during the winter months, too. 

Pin Me  🙂 

Truffle Oil Mushroom Onion Burger

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Truffle Oil Mushroom Onion Burger
4.92 from 12 votes
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Truffle Oil Mushroom Onion Grilled Burger

Truffle Oil Mushroom Onion Grilled Burger loaded with cheddar cheese, sauteed balsamic mushrooms and onions on a toasted kaiser bun.

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Calories 471 kcal
Author Stay Snatched

Ingredients

  • 1 pound 93% lean ground beef
  • 4 kaiser roll buns
  • 1/2 cup mushrooms
  • 1/2 cup onions sliced
  • 2 tsp white truffle oil
  • 1 cup fresh spinach
  • 4 slices cheddar cheese
  • 1 tsp balsamic vinegar
  • Burger seasoning to taste I use McCormick's Grill Mates or Weber Burger Seasoning
  • salt and pepper to taste
  • 2 tbsp packet Lipton Onion Seasoning mix

Instructions

  1. In a large bowl combine the ground beef, white truffle oil, burger seasoning, Lipton onion mix, salt, and pepper. Mix until well combined. Form 4 patties.

  2. Preheat the grill to medium-high heat. Grill burgers to preferred doneness and flip to cook on each side.

  3. Before removing the burger from the grill, top each with the cheese so that it melts as the burger cools.

  4. Toast the buns on the grill for 1-2 minutes and remove from the grill.

  5. Heat a skillet on medium-high heat. Saute the onions and mushrooms until soft and fragrant. Add the balsamic vinegar and stir until combined. Remove from heat.

  6. Assemble the burgers with the Truffle Oil Aioli (get the recipe here), fresh spinach, onions, and mushrooms. Serve!

instant pot pressure cooker spinach lasagna

Instant Pot Pressure Cooker Spinach Lasagna

25

 This post may contain affiliate links. Please read my full disclosure here.

I took my lasagna recipe I have used for years and added a spin to it and created Instant Pot Pressure Cooker Spinach Lasagna. I threw in a little spinach AND I used my latest obsession, the Instant Pot. This was one fabulous idea if I do say so myself!

Calories: 497       Fat: 24G      Net Carbs: 30G     Protein: 48G

Fat Daddio's Anodized Aluminum Round Cheesecake Pan, 6 Inches by 3 Inches
Fat Daddio's Anodized Aluminum Round Cheesecake Pan, 6 Inches by 3 Inches
List Price: $10.25
Price: $10.25
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This is the pan I used to cook the lasagna. You will need a pan to place inside the pot.

instant pot pressure cooker spinach lasagna

As with most Instant Pot recipes, this was an experiment for me. This is my first time using no-boil noodles. I have been on the fence about them for years. Stay Snatched recipes are QUICK and easy. In order to make this a quick and easy recipe, I had to try them out, especially because I make my marinara sauce from scratch. Feel free to use your favorite store-bought brand to save time! I prefer to make my own because I can control the ingredients. A lot of store-bought brands are loaded with sugar. I am so happy I finally caved and tried the oven-ready, no-boil lasagna noodles! There was no difference in taste from the standard. Going forward, I will definitely use them again. 

instant pot pressure cooker spinach lasagna

This recipe may not fit all “diet” plans. I think of this recipe as one that is perfect for someone who is committed to maintaining a healthy lifestyle. Using the Instant Pot and the 6 inch round pan helps a lot with portion control and advance meal prep. I usually bake my lasagna in a 9 x 13 pan. To fit the pan, I usually add a ton of noodles and cheese. Also, because I try hard not to waste food, I usually end up eating most of the pan! The noodles are long so you will have to break them into pieces in order to fit the pan. This was a win for me because I used fewer noodles, yet still came out with the perfect lasagna. 

instant pot pressure cooker spinach lasagna

Using the Instant Pot will save you time in comparison to the traditional baked method. I usually bake my lasagna in a foiled covered baking dish for 50 minutes to an hour. If you do not own an Instant Pot, this recipe can be baked as well. With the Instant Pot, I cooked the lasagna for 20 minutes with a 10-minute natural pressure release, totaling 30 minutes.

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instant pot pressure cooker spinach lasagna

More Instant Pot Recipes:
Instant Pot Low-Carb Banana Nut Bread
Instant Pot DUO80 8 Qt 7-in-1 Multi- Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer
Instant Pot DUO80 8 Qt 7-in-1 Multi- Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer
List Price: $129.95
Price: $129.95
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instant pot pressure cooker spinach lasagna
5 from 9 votes
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Instant Pot Pressure Cooker Spinach Lasagna

Instant Pot Pressure Cooker Spinach Lasagna is a quick and easy meal with ground beef and homemade marinara sauce. Perfect weeknight dinner.

Course dinner, lunch
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings 5
Calories 496 kcal
Author Stay Snatched

Ingredients

Marinara Sauce

  • 12 oz crushed tomatoes
  • 4 garlic cloves chopped
  • 1 tbsp olive oil
  • 1 bay leaf
  • 1 tsp oregano
  • 1 tbsp basil fresh
  • 1/2 onion chopped
  • 1/3 cup dry white wine
  • 1 tsp Italian Seasoning
  • salt and pepper to taste

Lasagna

  • 1 pound 93% lean ground beef
  • 6 oven-ready, no boil lasagna noodles
  • 1 cup fat-free ricotta cheese
  • 4 cups spinach
  • 1 cup Lite mozzarella cheese shredded
  • 1/2 cup Parmesan reggiano shredded
  • 2 tbsp cheddar cheese shredded
  • 1 egg
  • salt and pepper to taste

Instructions

Marinara

  1. In large sauce pan or skillet heat olive oil and add onions, 3 cups of spinach, and garlic cook until tender. Add tomatoes, Italian seasoning, oregano, basil, salt, pepper, and wine. Top with the bay leaf.

  2. Cook for 20 minutes on low. Remove the bay leaf.

Lasagna

  1. Cook the ground beef in a skillet over medium-high heat. Season with salt and pepper. Break the beef into small chunks.

  2. Add the marinara sauce to the beef. Stir.

  3. Add the egg, ricotta, remaining spinach, and Parmesan reggiano to a bowl. Stir to combine the ingredients.

  4. Layer the baking pan with marinara followed by the ricotta mixture. (I started with using the sauce to coat the pan because I feared the noodles on the bottom would not soften up without sauce on the bottom to coat.)

  5. Break the lasagna noodles into smaller pieces to fit the pan. Add the noodles to the pan.

  6. Add marinara and the ricotta mixture. Add mozzarella cheese.

  7. Continue to create layers with the noodles, marinara, ricotta mixture, and mozzarella.

  8. When you reach the final layer, sprinkle the cheddar cheese over the top.

  9. Cover the top of the pan with foil to prevent water from getting into the lasagna. 

  10. Add a 1.5 cups of water to the pot. Place the trivet inside the pot. (This comes with the device).

  11. Create a foil handle to remove the pan from the Instant Pot. Fold a large piece of foil in half the long way. This will be used to wrap around the pan to make it easier to lift out of the Instant Pot.

  12. Place the foil handle in the Instant Pot. Place the pan in the middle of the pot over the foil handle. 

  13. Set the Instant Pot on manual, 20 minutes. After the Instant Pot alerts that 20 minutes have passed, allow the steam to settle without quick release for 10 minutes. 

  14. Unfold the foil handle and remove it from the Instant Pot. Place the pan on a baking rack to cool. Allow it to cool to room temperature. 

  15. I used a jar of peanut butter to assist with removing the lasagna from the baking pan. I placed the pan on top of the jar and then pressed down on the sides of the pan to remove.

beef taco rice one skillet meal with quinoa and brown rice

Beef Taco One-Skillet Meal with Quinoa and Brown Rice

11

This beef taco and rice skillet recipe is a great way to allow yourself to enjoy Taco Tuesday, without any of the guilt! There are so many standard toppings that you can add to this dish that are still very macro-friendly. Guac, salsa, and non-fat, plain Greek yogurt (to replace sour cream)  are great options. Salsa is typically 10-15 calories and 1 gram of carbs per serving. It can be used as a great healthy topping for more than just tacos.

Calories: 291     Fat: 11G      Net Carbs: 29G      Protein:  24G

Seeds of Change Quinoa and Brown Rice with garlic , 8.5 Ounce (Pack of 6)
Seeds of Change Quinoa and Brown Rice with garlic , 8.5 Ounce (Pack of 6)
List Price: $15.93
Price: $15.93
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This brown rice and quinoa combination is my favorite! It is organic and only takes 90 seconds to prep! That saves 20-25 minutes. 

taco rice skillet meal

beef taco one skillet meal with quinoa and brown rice

I am a huge fan of the taste of quinoa. However, I cannot ignore the feedback I commonly hear. Some people simply do not like it! Quinoa is gluten-free and is high in protein.  Quinoa is a crop grown for its seeds. The seeds are cooked the same way as rice and can be used in a wide range of dishes.  One cup of cooked quinoa has 8 grams of protein and 5 grams of fiber. It has so many nutritious benefits! If you are not a fan of the taste of quinoa this quinoa and brown rice combination may be perfect for you. 

Beef Taco One-Skillet Meal with Quinoa and Brown Rice

I’m obsessed with skillet dinners.  Lately, I have been obsessed with one-pan and sheet pan dinners. I love the ease of being able to create a dish using one pan. I cook so often. The fewer dishes I have to wash, the happier I am.

Beef Taco One-Skillet Meal with Quinoa and Brown Rice

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Beef Taco One-Skillet Meal with Quinoa and Brown Rice

beef taco rice one skillet meal with quinoa and brown rice
5 from 1 vote
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Beef Taco One-Skillet Meal with Quinoa and Brown Rice

Beef Taco One-Skillet Meal with Quinoa and Brown Rice is a quick and easy recipe with lean ground beef, fresh veggies, and cheese. Perfect for weeknight dinners.

Course dinner, lunch
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
Calories 291 kcal
Author Stay Snatched

Ingredients

  • 1 pound 93% lean ground beef
  • 1 bag Seeds of Change Brown Rice and Quinoa
  • 1/2 red onion chopped
  • 1/2 medium red pepper chopped
  • 1/2 yellow pepper chopped chopped
  • 1/3 cup low-sodium black beans
  • 3-4 garlic cloved chopped
  • 1 container Rotel
  • 1/4 cup whole kernel corn frozen
  • 1/4 cup cilantro chopped
  • 1 cup shredded Mexican cheese
  • Trader Joe's Taco Seasoning to taste
  • salt and pepper to taste

Instructions

  1. Spray a skillet with cooking spray. Add the garlic and onions. Cook until fragrant.

  2. Add the peppers and cook for 2-3 minutes.

  3. Add the ground beef, salt, pepper, and taco seasoning. Cook until browned while breaking the beef into smaller chunks.

  4. Add the Rotel, black beans, and corn. Stir to ensure the mixture is combined.

  5. Heat the rice for 90 seconds in the microwave. Add the rice and shredded cheese to the mixture and stir.

  6. Sprinkle with cilantro and serve!

Recipe Notes

Topping ideas: non-fat, plain Greek yogurt in place of sour cream, fresh-sliced avocado, salsa, and guacamole.

skinny flame grilled steak fajitas

Skinny Flame-Grilled Steak Fajitas

18

Skinny, flame-grilled steak fajitas make the perfect quick and easy weekend recipe. Summer is on the rise and I am absolutely elated! Summer is my FAVORITE time of year. I love hot weather. The hotter, the better. You will rarely hear me complain it is too hot. I recently returned from a vacation in Phoenix. The temperature averaged around 100 degrees. That was perfectly fine for me! I spent a ton of time at the pool. It was an incredible trip. 

 Calories: 323       Fat: 14G      Net Carbs: 26G      Protein:  16G
  
skinny flame grilled steak fajitas
 
skinny flame grilled steak fajitas
 
This is my favorite part of the steak grilling process! Look at how juicy this steak is!
 
skinny flame grilled steak fajitas
 
Being the foodie I am, I also look forward to summer because I love to grill. I switch it up with my grilling a lot. I grill a lot more than just meat. In this recipe, you will find juicy, grilled steak, veggies, and I even tossed the fajita on it for great texture and an amazing grilled taste. 
 
skinny flame grilled steak fajitas
 
I’m often asked for tips on how to stay focused on maintaining a healthy lifestyle during some of the hardest times. From my observation, the “hard times” are usually holidays, birthdays, and of course summertime! During summer we spend a lot more time outdoors. During the winter months it’s easy to stay in, binge watch tv, and really hibernate. When spring and summer arrive, we can not wait to flee our homes for outdoor parties, happy hours, and events. These events create TEMPTATION.
 
skinny flame grilled steak fajitas
 
For me, I have fully adjusted to and embraced a continuous healthy lifestyle. My lifestyle affords me so much opportunity in terms of what I can eat while maintaining the body type I want. Getting to that level took time and a LOT of education. More importantly, it took willpower! Willpower is exactly what you will need to carry you through the hard times. Pair your willpower with healthy recipes. Stay Snatched recipes focus on the ability to reward yourself with tasty dishes that are filled with yummy ingredients that are macro-friendly. 
 
skinny flame grilled steak fajitas
 
skinny flame grilled steak fajitas
 
When I first set out on this journey I was extremely frustrated. Most recipes available via google and social media showcased dishes that were bland and were not thrilling. That would leave anyone discouraged. Focus on ways to eat healthy without having to deprive yourself of delicious food.
 
skinny flame grilled steak fajitas
skinny flame grilled steak fajitas
5 from 5 votes
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Skinny Flame-Grilled Steak Fajitas

Skinny Flame-Grilled Steak Fajitas are low-calorie with juicy steak, and tasty grilled vegetables. Quick and easy recipe perfect for weeknight dinners

Course dinner, lunch
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6
Calories 323 kcal
Author Stay Snatched

Ingredients

  • 1 green bell pepper chopped
  • 1 yellow bell pepper chopped
  • 1 orange bell pepper chopped
  • 8 oz sirloin steak fat trimmed
  • 1/2 red onion thinly sliced
  • 6 organic flour tortillas
  • 1 tsp unsalted butter
  • 1 avocado sliced into thin pieces
  • 1 tsp cilantro optional
  • 1 lime juice of, optional

Steak Marinade

  • 1-2 tsp Trader Joes Taco Seasoning
  • 2 tsp McCormick's Grill Mates BBQ Seasoning
  • 2 tsp McCormick's Grill Mates Steak Rub
  • 1 tbsp unsweetened cocoa
  • 1 1/2 tbsp low-sodium soy sauce
  • salt and pepper to taste

Instructions

  1. Wash and trim the fat from the steak. Pat dry.

  2. Pour 1/2 tablespoon of soy sauce on each side of the steak (1 tablespoon total).

  3. Combine the seasonings in a bowl.

  4. Sprinkle the seasonings on both sides of the steak. Place the steak in a Ziploc bag.

  5. Add 1/2 tablespoon of soy sauce to the Ziploc bag. Seal the bag, removing all air.

  6. Pat the outside of the bag to ensure added soy sauce saturates the meat.

  7. Place in fridge to marinate at least 4-6 hours, preferably overnight.

  8. Add the chopped veggies to a grilling tray. Grill for 4-5 minutes. Flip and turn the veggies to the other side. Grill an additional 2-3 minutes until soft.

  9. Add the tortillas to the grill. Grill each side for about 1 minute.

  10. Grill steak to preferred doneness (i.e. medium).

  11. Melt 1 tablespoon of unsalted butter in the microwave for 30 seconds and stir. After the steak has reached the desired doneness, using a cooking brush, brush the butter onto both sides of the steak while it’s on the grill.

  12. Remove the steak from the grill and allow it to cool for 5 minutes.

  13. Place the steak horizontally on a cutting board, and slice steak into pieces.

  14. Place the tortilla on a flat surface. Fill with the veggies, avocado, and steak. Serve!

Recipe Notes

Total cook time does not include time to marinate.

Beef and Cheese Empanadas

Beef and Cheese Empanadas

25

This post may contain affiliate links. Please read my full disclosure here.

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Beef and cheese empanadas were my contribution to a bridal shower this past weekend. The theme for the shower was “Around the World” featuring cuisines from various areas around the world. As a bridesmaid, foodie, and self-taught chef 🙂 , part of my duties included providing a food dish and drink for the party. I have been dying to experiment with empanadas for quite some time now! I love the idea of savory meat nestled within a buttery, flaky crust! I decided to pair the empanadas with Red Wine Champagne Sangria. In the best interest of time and preparation, I picked up pre-made empanada wrappers from a local grocery store.

Calories: 180       Fat: 7G      Net Carbs: 23G     Protein: 8G

Goya Tapa Empanada Dough Shell, 11.6 Ounce -- 16 per case.
Goya Tapa Empanada Dough Shell, 11.6 Ounce -- 16 per case.
List Price: $75.95
Price: $75.95
Price Disclaimer

This is the brand I used.

cheese and beef empanadas

cheese and beef empanadas

An empanada is a stuffed bread or pastry found in many countries in Latin America or Spain. Empanadas are made by folding dough over a stuffing filled with meat, cheese, or other ingredients. 

cheese and beef empanadas

My favorite part of any recipe is adding the CHEESE!

cheese and beef empanadas

cheese and beef empanadas

cheese and beef empanadas

I wanted both the empanadas and sangria to be fresh for the bridal shower. My Saturday morning schedule included cooking the empanadas, making the sangria, attend hot yoga class, get a manicure, and somehow get dressed and presentable for the party. YES! I’m such a girl! These pre-made wrappers were my saving grace! I brushed the wrappers with melted butter upon removing them from the oven. MMMMM….so good!

beef and cheese empanadas

 

cheese and beef empanadas

beef and cheese empanadas

Freshware 15-Pack 3 Compartment Bento Lunch Boxes with Lids - Stackable, Reusable, Microwave, Dishwasher & Freezer Safe - Meal Prep, Portion Control, 21 Day Fix & Food Storage Containers (32oz)
Freshware 15-Pack 3 Compartment Bento Lunch Boxes with Lids - Stackable, Reusable, Microwave, Dishwasher & Freezer Safe - Meal Prep, Portion Control, 21 Day Fix & Food Storage Containers (32oz)
List Price: $15.99
Price: $15.49
You Save: $0.50
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4.91 from 10 votes
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Beef and Cheese Empanadas

Beef and Cheese Empanadas are the perfect skinny, healthy appetizer loaded with ground beef and gooey mozzarella and pepperjack cheese.

Course Appetizer, dinner, lunch
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 30
Calories 180 kcal
Author Stay Snatched

Ingredients

  • 30 Goya Empanadas wrappers
  • 1 pound lean ground beef
  • 1/2-3/4 medium onion chopped
  • 3 garlic cloves chopped
  • 1/2 cup green peppers chopped
  • 1 tbsp butter
  • 1 cup mozarella cheese shredded
  • 1 cup pepper jack cheese shredded
  • 1 tbsp McCormick's Grill Mates Hamburger Seasoning
  • salt and pepper to taste

Instructions

  1. Preheat oven to 425 degrees. 

  2. Heat a skillet on medium-high heat. Add the garlic, green peppers, and onions to the skillet. Cook until fragrant.

  3. Add the ground beef to the skillet. Season the beef with the seasonings. Using a spatula, break up the beef into small pieces. Cook the beef until browned. Drain any excess fat.

  4. Lay the empanada wrappers on a flat surface. Dip a cooking brush in water. Glaze each of the empanada wrappers with the wet brush along the edges. This will soften the crust and make it easier to roll. 

  5. Load the ground beef mixture into each of the empanadas.

  6. Sprinkle the cheese over the ground beef. Close the empanadas. Roll the empanada in half. Pinch the crust along each of the edges. Roll each of the sides inward. Continue to twist the crust until closed.

  7. Add the empanadas to a baking sheet with parchment paper. Bake for 20 minutes or until golden brown.

  8. Remove the empanadas from the oven.   Melt the butter in the microwave for 20 seconds. Using a cooking brush, spread the melted over the top of each.

  9. Allow to cool before serving.

Instant Pot 10-Minute Steak Tacos

Instant Pot 10-Minute Steak Tacos (Carne Asada)

46

This post may contain affiliate links. Please read my full disclosure here.

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Instant Pot/pressure cooker 10-minute steak tacos were the perfect cure for my busy weekend. This past weekend was soooooo hectic for me. I spent a large chunk of my Sunday out to brunch with friends. Bottomless mimosas were involved. We had such a great time! This left me with very little time to prep my meals for the week. I had leftover steak on hand from my Instant Pot Mongolian Beef and Quinoa recipe. I decided to whip up steak tacos.

Calories: 146       Fat: 5G      Net Carbs: 11G     Protein: 12G

Instant Pot DUO60 6 Qt 7-in-1 Multi-Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer
Instant Pot DUO60 6 Qt 7-in-1 Multi-Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer
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Instant Pot 10-Minute Steak Tacos (carne asada)

I used the Instant Pot because I am obsessed with the saute’ function. I used a small amount of olive oil and the steak always comes out tender and juicy! For shredded tacos use the pressure cooker setting after sauteeing the meat.

Instant Pot 10-Minute Steak Tacos (carne asada)

Instant Pot 10-Minute Steak Tacos (carne asada)

You could also opt to pan sear the steak instead of using the Instant Pot. I prefer the Instant Pot because it does saute’ somewhat faster and yields really juicy steak.

Instant Pot 10-Minute Steak Tacos (carne asada)

Instant Pot 10-Minute Steak Tacos (carne asada)

Instant Pot 10-Minute Steak Tacos (carne asada)

There are so many ways to include steak in a healthy eating regime. Be sure to trim the excess fat from the steak before seasoning.

Instant Pot 10-Minute Steak Tacos (carne asada)

These tacos pair perfectly with my homemade guacamole recipe. These are the quinoa and black bean chip from Trader Joe’s. These chips are my favorite!

Pin me!  🙂 

Instant Pot 10-Minute Steak Tacos (carne asada)

Make your meal prep process easy with these trays!
[10 Pack]3 Compartment Meal Prep Food Storage Containers with Lids/BPA Free Bento Lunch Boxes/Divided Portion Control Container Plates-Microwave, Dishwasher Safe, Free Cutlery
[10 Pack]3 Compartment Meal Prep Food Storage Containers with Lids/BPA Free Bento Lunch Boxes/Divided Portion Control Container Plates-Microwave, Dishwasher Safe, Free Cutlery
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More Instant Pot Recipes:
Instant Pot Low-Carb Banana Nut Bread
Instant Pot Lasagna
Instant Pot Shrimp Risotto with Vegetables and Parmesan
Instant Pot BBQ Pulled Chicken Sandwiches
How to Make Hard Boiled Eggs Using the Instant Pot
Instant Pot Chicken and Spanish Rice (Arroz Con Pollo)
Instant Pot Cheesecake
Instant Pot Chicken Alfredo Spaghetti Squash
Instant Pot Mongolian Beef
Instant Pot Chicken Taco Bowl with Quinoa
Instant Pot Buffalo Chicken Pasta 

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Instant Pot 10-Minute Steak Tacos
4.89 from 18 votes
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Instant Pot 10-Minute Steak Tacos (Carne Asada)

Quick and easy 10-minute Instant Pot steak tacos are a healthy and skinny meal. Tacos are loaded with fresh salsa, cilantro, and juicy steak.

Course dinner, lunch
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 6
Calories 146 kcal
Author Stay Snatched

Ingredients

  • 8 oz sirloin steak fat trimmed and sliced into thin pieces
  • 1/2 cup red onion chopped
  • 1/4 cup tomatoes chopped
  • 3/4 cup reduced-fat Mexican cheese shredded
  • 2 tbsp crema or sour cream
  • 6 tbsp authentic salsa one tablespoon per taco
  • 1 tbsp olive oil
  • 2 tbsp cilantro chopped
  • Trader Joe's Taco Seasoning to taste
  • McCormick's Grill Mates Steak Rub and pepper to taste

Instructions

  1. Turn the Instant Pot on the saute' function. When the pot displays "Hot" add the olive oil to the pot.

  2. Season the steak with the seasonings. Add the steak to the pot. 

  3. Cook both sides of the steak for 2-3 minutes until the steak turns brown.

  4. Remove the steak from the pot. Top the steak with cheese immediately if you prefer melted cheese on your tacos.

  5. Turn the oven on Broil. When heated, add the corn tortillas to the oven. Place the tortillas directly on an oven rack. Allow the tortillas to warm for a couple of minutes.

  6. Remove the tortillas and add the steak, crema, salsa, and tomatoes. Sprinkle the cilantro throughout.

Instant Pot Mongolian Beef with Quinoa and Brown Rice

Instant Pot Mongolian Beef with Quinoa and Brown Rice

12

Instant Pot Mongolian beef with quinoa and brown rice is definitely a recipe that you should check out! The majority of my recipes are quick and easy dishes to help support a busy lifestyle. Most of my recipes are also meal-prep friendly, meaning the ingredients used within the recipe are items that work well when reheated as leftovers. I purchased my Instant Pot so that I could branch out a little bit. I absolutely love to meal prep because it saves me so much time. But, what about those moments when I have to whip up something quick on a weeknight? It would be nice to have weeknight dinner meal options. When I order Chinese delivery, it usually takes 45 minutes to arrive. This recipe can be completed in well under 30 minutes. It also promises yummy leftovers for the rest of the week!

Calories: 455       Fat: 11G      Net Carbs: 40G     Protein: 41G

Instant Pot DUO60 6 Qt 7-in-1 Multi-Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer
Instant Pot DUO60 6 Qt 7-in-1 Multi-Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer
List Price: $99.95
Price: $99.00
You Save: $0.95
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instant pot mongolian beef with quinoa and brown rice

instant pot mongolian beef with quinoa and brown rice

instant pot mongolian beef with quinoa and brown rice

This is another one of my lifestyle recipes. This recipe includes brown sugar and rice wine vinegar which increases the sugar and carbs macro count. This recipe may not be the best option for weight-loss. However, it is perfect for lifestyle maintenance. Being health-conscious and committing to a healthy lifestyle is a long-term decision. It opens the door to so many different options for food and loosens up a lot of restrictions. I would suggest removing the quinoa and brown rice from this recipe if weight loss is your goal. This saves 18 grams of carbs per serving.

I saved additional time by using organic, pre-packaged quinoa and brown rice.

instant pot mongolian beef with quinoa and brown rice

Items that will assist with this recipe:

Seeds of Change Quinoa and Brown Rice with garlic , 8.5 Ounce (Pack of 6)

Kikkoman – Aji-Mirin (Sweet Cooking Rice Wine) 17 Oz.

Sincerely Nuts Hulled Sesame Seeds – One (1) Lb. Bag – Delightfully Tasty – Healthy & Crunchy – Kosher Certified Product

5 from 3 votes
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Instant Pot Mongolian Beef with Quinoa and Brown Rice

Instant Pot Mongolian Beef with Quinoa and Brown Rice is a quick and easy recipe with juicy sirloin steak and sweet and savory sauce.

Course dinner, lunch
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 5
Calories 455 kcal
Author Stay Snatched

Ingredients

  • 20 oz sirloin steak fat trimmed and sliced into chunks
  • 1 tbsp olive oil
  • 1 tbsp sesame oil
  • 1 tsp ginger
  • 3 garlic cloves
  • 2 tbsp corn starch
  • 1 whole green onion chopped
  • 2 cups quinoa and brown rice mix
  • 1 cup broccoli chopped
  • 1/4 cup rice wine vinegar
  • 1/2 - 1 cup low-sodium soy sauce Use your judgement here. The more soy sauce used, the saltier the dish. You can also dilute the dish if too salty with a little water.
  • 1/4 cup brown sugar
  • 1 tsp sesame seeds
  • 1/2 cup water
  • 2 tbsp water
  • McCormicks Grill Mates Steak Seasoning, McCormicks Grill Mates BBQ Seasoning, salt, and pepper to taste

Instructions

  1. Turn on the Instant Pot saute' setting. Add the olive and sesame oil to the pot.

  2. Season the meat with the seasonings. Add the sliced meat and brown on both sides for 2-3 minutes. Remove the meat from the pot.

  3. Add the garlic, ginger, 1/2 cup water, and brown sugar to the pot. Deglaze the pot by scraping the brown bits from the steak from the bottom of the pot. Saute' for 2 minutes.

  4. Add the soy sauce and rice vinegar to the pot and stir.

  5. Add the cooked meat and chopped broccoli to the pot. 

  6. Cover with lid and cook for 10 minutes using the meat setting.

  7. After 10 minutes, quick release the steam.

  8. Whisk together the 2 tablespoons of water and cornstarch. Add it to the Instant Pot and stir until the sauce thickens. Place the Instant Pot on the saute' setting.

  9. Sprinkle the green onions and sesame seeds throughout. Allow the sauce to thicken for 3 minutes.

  10. Cook the brown rice and quinoa in the microwave for 90 seconds.

  11. Serve over brown rice and quinoa.

 

Spicy Low-Carb Steak Lettuce Wraps

Spicy Low-Carb Steak Lettuce Wraps

13

Healthy, low-carb steak lettuce wraps make the perfect quick and easy weeknight meal. A friend asked me to create a few lettuce wrap recipes for her. Somehow I came up with the idea to create steak wraps. This is somewhat surprising because she is a pescatarian and does not eat steak. I became so engaged in creating wraps for her, I wanted to make something for myself as well.

It’s not a secret among my friends and family that my steak marinade is the absolute truth. I love to whip up juicy, mouth-watering steaks. My preferred method is grilled. I find it easier to obtain medium doneness that way. The grill also offers so much flavor. I grill pretty much any time of the year. I’m not afraid to put on my coat and snow boots during the winter for the sake of a great meal. If you don’t have a grill, stove top or the oven will work just fine.

Per Wrap:  Calories: 107   Fat: 4.5G   Net Carbs:  2G   Protein: 16G 

Per Wrap (made with optional butter): Calories:  120   Fat: 6G   Net Carbs:  2G  Protein: 16G 

healthy low-carb steak lettuce wraps

healthy low-carb steak lettuce wraps

healthy low-carb steak lettuce wraps

 

healthy low-carb steak lettuce wrapshealthy low-carb steak lettuce wraps

The steak marinade combined with the minced garlic and Sriracha works so well here. I was pleasantly surprised, yet impressed, when I took my first bite. I could eat these every day. They are also perfect for low-carb diets.

healthy low-carb steak lettuce wraps

healthy low-carb steak lettuce wrapshealthy low-carb steak lettuce wraps

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Low Carb Steak Lettuce Wraps

juicy lettuce wraps loaded with veggies and drizzled with Sriarcha
Course dinner
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 8
Calories 107 kcal
Author Stay Snatched

Ingredients

  • 6-8 oz of steak sirloin or New York strip
  • Romaine lettuce
  • 1/2 cup red onion chopped
  • 3 garlic cloves chopped
  • 1/2 medium green pepper sliced into thin pieces
  • 1/2 medium red pepper sliced into thin pieces
  • 1/4 medium orange pepper sliced into thin pieces
  • 1/4 medium yellow pepper sliced into thin pieces
  • 2 tablespoons of Sriracha

Steak Marinade

  • 1 1/2 tablespoons of low sodium soy sauce
  • 2 tablespoons dry, unsweetened Cocoa powder
  • 2 teaspoons McCormick’s Grill Mates Montreal Steak Seasoning
  • 2 teaspoons McCormick’s Grill Mates BBQ Seasoning
  • 1 teaspoon Kosher Salt
  • 1 teaspoon pepper

Instructions

  1. Wash and trim the fat from the steak. Pat dry.

  2. Pour ½ tablespoon of soy sauce on each side of the steak (1 tablespoon total).

  3. Combine the seasonings in a bowl.

  4. Sprinkle the seasonings on both sides of the steak. Place the steak in a Ziploc bag.

  5. Add 1/2 tablespoon of soy sauce to the Ziploc bag. Seal the bag, removing all air.

  6. Pat the outside of the bag to ensure added soy sauce saturates the meat.

  7. Place in fridge to marinate 4-6 hours.

  8. Grill steak to preferred doneness (i.e. medium).

  9. OPTIONAL: To ensure a tender, juicy steak, melt 1 tablespoon of unsalted butter in the microwave for 30 seconds and stir. After the steak has reached the desired doneness, using a cooking brush, brush the butter onto both sides of the steak while it’s on the grill.

  10. Remove the steak from the grill and allow it to cool for 5 minutes.

  11. Place the steak horizontally on a cutting board, and slice steak into pieces.

  12. Chop red onion, garlic, and peppers.
  13. Spray a pan with cooking oil and add the veggies on medium heat. Allow to cook until garlic becomes fragrant. Add the Sriracha and allow it to cook for another 2 minutes.
  14. Remove from heat and allow to cool for 2 minutes. Use your judgment here. If you add the steak too soon it will continue to cook the steak.
  15. Add the steak slices and stir to combine all of the ingredients.
  16. Spoon the mixture into the center of a lettuce leaf.
  17. Serve!
sheet pan steak and veggies

Sheet Pan Steak and Veggies

9

Sheet pan steak and veggies make the perfect quick and easy dinner or meal prep! I am pretty well known among friends and family for my steak preparation skills! I used my signature steak marinade for this recipe. I typically marinate at night. I wash and trim the steak, apply the seasonings, and seal the steak in a Ziploc bag. Then I pop it in the fridge and let the seasonings work their way into the steak overnight. This helps produce a juicy steak! Removing the time it takes the steak to marinate overnight, this dish takes about 30 minutes to complete.

Calories: 405       Fat: 19G      Net Carbs: 20G     Protein: 34G

sheet pan steak and veggies

sheet pan steak and veggies

sheet pan steak and veggies

sheet pan steak and veggies

I LOVE the purple potatoes in the dish. They are pretty AND tasty!

sheet pan steak and veggies

sheet pan steak and veggies
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Sheet Pan Steak and Veggies

quick and easy 30 minute sheet pan steak and veggies
Course dinner
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 5
Calories 405 kcal
Author Stay Snatched

Ingredients

  • 20 oz sirloin steak
  • 3 cups broccoli chopped
  • 1/2 red pepper sliced
  • 1/2 yellow pepper sliced
  • 1/2 orange pepper sliced
  • 1/4 red onion sliced
  • 3 cups fingerling potatoes purple and yellow

Steak Marinade

  • 1-2 tablespoons low-sodium soy sauce
  • 1 teaspoon liquid smoke
  • 1 teaspoon McCormick’s Grill Mates Montreal Steak Seasoning
  • 1 teaspoon McCormick’s Grill Mates BBQ Seasoning
  • 1-2 teaspoons unsweetened cocoa powder
  • ¼ teaspoon Kosher Salt
  • 1 teaspoon pepper

Instructions

  1. Wash and trim any fat from the steak, pat dry.
  2. Drizzle the soy sauce and liquid smoke onto both sides of the steaks.
  3. Combine the seasonings in a bowl. Sprinkle the seasonings on both sides of the steak.
  4. Place the steak in a Ziploc bag. Seal the bag, removing all air. Place in fridge to marinate for at least 30 minutes.
  5. To fully marinate I recommend at least 4 hours. I usually allow the steaks to marinate overnight.
  6. Fill a large pot with boiling salted water. I used my Dutch oven with a closed lid.
  7. Add the potatoes to the pot. Cook for 10 minutes until the potatoes are soft.
  8. Preheat oven to BROIL.
  9. Spray a sheet pan with cooking spray.
  10. Spread the steak and veggies (including the cooked potatoes) onto the sheet pan. Season the veggies with salt and pepper.
  11. Place the pan in the oven. Broil for 5-6 minutes until the steak is cooked through.
  12. Remove from the oven and allow to cool for about 5 minutes.
  13. Place the butter in a small bowl. Microwave for 20-30 seconds until melted.
  14. Using a cooking brush, spread butter onto the steak.
  15. Slice the steak into smaller pieces.
  16. Serve!

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