Beef

Easy Baked Beef and Cheese Empanadas Recipe

Easy Baked Beef and Cheese Empanadas Recipe

27

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Easy Baked Beef and Cheese Empanadas Recipe for the perfect skinny, healthy appetizer loaded with ground beef and gooey mozzarella and pepperjack cheese. This recipe is quick to make using Goya empanadas wrappers. This Mexican and Puerto Rican dish is perfect for Cinco de Mayo and gatherings.

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.

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: $75.99
Price: $75.99
Price Disclaimer

This is the brand I used.

 

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.

 

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 Meal Prep Containers [15 Pack] 3 Compartment with Lids, Food Containers, Lunch Box | BPA Free | Stackable | Bento Box, Microwave/Dishwasher/Freezer Safe, Portion Control, 21 day fix (32 oz)
Freshware Meal Prep Containers [15 Pack] 3 Compartment with Lids, Food Containers, Lunch Box | BPA Free | Stackable | Bento Box, Microwave/Dishwasher/Freezer Safe, Portion Control, 21 day fix (32 oz)
List Price: $14.99
Price: $14.58
You Save: $0.41
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5 from 2 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 mozzarella 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 Corned Beef Reuben Sandwich with rye bread, sauerkraut, and thousand island dressing on a blue plate

Instant Pot Corned Beef Reuben Sandwich

5

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

Instant Pot Corned Beef Reuben Sandwich is an easy pressure cooker recipe with braised corned beef brisket. These sandwiches are great to enjoy as leftovers to the St. Patrick’s Day holiday or for a quick weeknight dinner. This sandwich is loaded with sauerkraut, thousand island dressing on toasted rye bread.

Instant Pot DUO Plus 60, 6 Qt 9-in-1 Multi- Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Yogurt Maker, Egg Cooker, Sauté, Steamer, Warmer, and Sterilizer
Instant Pot DUO Plus 60, 6 Qt 9-in-1 Multi- Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Yogurt Maker, Egg Cooker, Sauté, Steamer, Warmer, and Sterilizer
Price: $129.95
Price Disclaimer

Most years around St. Patrick’s Day I make corned beef and cabbage. This year, I used my Instant Pot for my recipe. The results were amazing! Be sure to check out the recipe here.

Instant Pot Corned Beef Reuben Sandwich with rye bread, sauerkraut, and thousand island dressing on a blue plate

First, you toast rye bread. You can either use a toaster or do this in a skillet. If you use a skillet, spray it with olive oil over medium-high heat. You can add the cheese slices on top of one of the bread slices so that the cheese melts while the bread toasts.

Next, load up your corned beef brisket.

Instant Pot Corned Beef Reuben Sandwich with rye bread, sauerkraut, and thousand island dressing on a blue plate

From there, add the sauerkrout. 

Instant Pot Corned Beef Reuben Sandwich with rye bread, sauerkraut, and thousand island dressing on a blue plate

Then, spread thousand island dressing on the other toasted side of the bread. Top the sandwich. VOILA! That was pretty quick and easy, right?

Instant Pot Corned Beef Reuben Sandwich with rye bread, sauerkraut, and thousand island dressing on a blue plate

Instant Pot Corned Beef Reuben Sandwich with rye bread, sauerkraut, and thousand island dressing on a blue plate

Just look at that yummy dressing oozing from the side of this sandwich!

Instant Pot Corned Beef Reuben Sandwich with rye bread, sauerkraut, and thousand island dressing on a blue plate

I love to make reuben sandwiches using the leftover corned beef. These sandwiches are such a tasty treat.

More Instant Pot Recipes:

Instant Pot Apple Pie Steel Cut Oats
Instant Pot Olive Garden Zuppa Toscana Soup
Instant Pot Spinach and Sausage Egg Bites
Instant Pot Chicken, Seafood, and Sausage Gumbo
Instant Pot Baked Creamed Cheesy Corn with Ham
Instant Pot Green Bean Casserole
Instant Pot Chicken Noodle Soup with Spinach
Instant Pot Caramel Apple Cider
Instant Pot Meatball Sliders
Instant Pot Pumpkin Spice Sweet Potato Soup
Instant Pot Homemade Cranberry Sauce
Instant Pot Starbucks Gingerbread Latte
Instant Pot Skinny Pumpkin Spice Latte
Instant Pot Low-Carb Pumpkin Spice 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 Steak Tacos
Instant Pot Chicken Taco Bowl with Quinoa
Instant Pot Buffalo Chicken Pasta

Have you tried to make hard boiled eggs using your Instant Pot? This steamer from Amazon comes in HANDY!

What about cheesecakes and bread? This pan is my favorite!

Pin this recipe for later here.

Instant Pot Corned Beef Reuben Sandwich with rye bread, sauerkraut, and thousand island dressing on a blue plate
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Instant Pot Corned Beef Reuben Sandwich

Instant Pot Corned Beef Reuben Sandwich is an easy pressure cooker recipe with braised corned beef brisket. These sandwiches are great to enjoy as leftovers to the St. Patrick's Day holiday or for a quick weeknight dinner. This sandwich is loaded with sauerkraut, thousand island dressing on toasted rye bread.

Course dinner, lunch
Prep Time 5 minutes
Cook Time 1 hour 40 minutes
Total Time 1 hour 45 minutes
Servings 8
Calories 410 kcal
Author Stay Snatched

Ingredients

Corned Beef

  • 3-4 pound corned beef brisket
  • 2-3 cups low-sodium chicken stock I used 3
  • 2-3 garlic cloves chopped
  • 1/2 onion sliced

Sandwich

  • sliced rye bread
  • 1-2 tbsp sauerkraut for each sandwich
  • 1 tbsp thousand island dressing for each sandwich
  • 2 slices swiss cheese for each sandwich

Instructions

Corned Beef

  1. Place the trivet in the Instant Pot. This is the metal component that comes with the Instant Pot
  2. Add the corned beef, chicken stock, and garlic to the pot.
  3. Place the lid on the Instant Pot and seal. Cook for 90 minutes on Manual > High-Pressure Cooking.
  4. Do not perform a quick release when the Instant Pot indicates it is finished. Allow the steam to release naturally for 10 minutes.

  5. Release the steam. Open the pot and remove the beef. Set aside to cool.

  6. Using two knives, shred the beef.

Sandwich Preparation

  1. Toast the rye bread.

  2. Add the Swiss cheese on top of one of the bread slices while the toasted bread is still hot so that it melts. You can also add the bread and cheese to the microwave for 15-20 seconds if you prefer bubbling cheese.

  3. Next, add the shredded corned beef. Then top with sauerkraut. 

  4. Spread the Thousand Island dressing on the other slice of bread. Top the sandwich.

  5. Serve!

Recipe Notes

I typically make reuben sandwiches using the leftover corned beef from my corned beef and cabbage dinner. This recipe has been prepared with leftovers in mind.

corned beef, carrots, and cabbage in a blue bowl with rye bread

Instant Pot Corned Beef and Cabbage

2

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

St. Patrick’s Day is around the corner. So you know what that means? Corned beef and cabbage. This is my first time using my Instant Pot for corned beef and cabbage. I threw some carrots into the mix, too. And oh boy was it delicious! Pressure cooking gives such an amazing taste to the meat. I will probably never cook corned beef and cabbage any other way again!

Calories: 377    Fat: 20G      Net Carbs: 10G      Protein:  31G

Instant Pot DUO Plus 60, 6 Qt 9-in-1 Multi- Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Yogurt Maker, Egg Cooker, Sauté, Steamer, Warmer, and Sterilizer
Instant Pot DUO Plus 60, 6 Qt 9-in-1 Multi- Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Yogurt Maker, Egg Cooker, Sauté, Steamer, Warmer, and Sterilizer
Price: $129.95
Price Disclaimer

I purchased my corned beef at Costco. This is usually my go-to spot for large cuts of meat. I usually get my hams and brisket for other holidays at Costco as well.

raw corned beef

Growing up, we ate cabbage pretty often. By often, I mean during a lot of Sunday dinners and also on most holidays. I am no stranger to it. Throughout my adult years, I was introduced to corned beef brisket. I am originally from Omaha, Nebraska (GO BIG RED), but I have lived in Kansas City, Missouri for some time now.

raw corned beef

We are BIG on beef brisket here. I have had it prepared so many different ways. We are definitely famous for our barbecued beef brisket. So it is only natural that I have grown accustomed to eating corned beef and cabbage as well.

corned beef, carrots, and cabbage in a blue bowl with rye bread

Are corned beef and brisket the same thing? The short answer is no. Corned beef is brisket that is cured/brined/seasoned first. Corned beef is also used in Reuben sandwiches. Traditional brisket looks like a huge roast and is generally smoked, as I noted above.

corned beef, carrots, and cabbage in a blue bowl with rye bread

corned beef, carrots, and cabbage in a blue bowl with rye bread

Over the years I have also learned that corned beef and cabbage is not a truly authentic Irish dish for St. Patrick’s Day. However, that does not stop most of us from eating it! In the past, I have also prepared this recipe with an added half of a bottle of Guinness beer. Don’t knock it until you try it! 😉

corned beef, carrots, and cabbage on a blue plate with rye bread

More Instant Pot Recipes:

Instant Pot Apple Pie Steel Cut Oats
Instant Pot Olive Garden Zuppa Toscana Soup
Instant Pot Spinach and Sausage Egg Bites
Instant Pot Chicken, Seafood, and Sausage Gumbo
Instant Pot Baked Creamed Cheesy Corn with Ham
Instant Pot Green Bean Casserole
Instant Pot Chicken Noodle Soup with Spinach
Instant Pot Caramel Apple Cider
Instant Pot Meatball Sliders
Instant Pot Pumpkin Spice Sweet Potato Soup
Instant Pot Homemade Cranberry Sauce
Instant Pot Starbucks Gingerbread Latte
Instant Pot Skinny Pumpkin Spice Latte
Instant Pot Low-Carb Pumpkin Spice 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 Steak Tacos
Instant Pot Chicken Taco Bowl with Quinoa
Instant Pot Buffalo Chicken Pasta

Have you tried to make hard boiled eggs using your Instant Pot? This steamer from Amazon comes in HANDY!

What about cheesecakes and bread? This pan is my favorite!

Pin this recipe for later here.

corned beef, carrots, and cabbage in a blue bowl with rye bread
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Instant Pot Corned Beef and Cabbage

Instant Pot Corned Beef and Cabbage is a pressure cooker recipe perfect for Irish St. Patrick's Day. This recipe is easy to make and includes juicy corned beef brisket, cabbage, and carrots. Perfect recipe for holidays and gatherings.

Course dinner, lunch
Cuisine Irish
Prep Time 5 minutes
Cook Time 2 hours 10 minutes
Total Time 2 hours 15 minutes
Servings 8
Calories 377 kcal
Author Stay Snatched

Ingredients

  • 3-4 pound corned beef brisket
  • 1 head green cabbage chopped into 5-6 chunks
  • 3 cups baby carrots
  • 2-3 cups low-sodium chicken stock I used 3
  • 2-3 garlic cloves chopped
  • 1/2 onion sliced

Instructions

  1. Place the trivet in the Instant Pot. This is the metal component that comes with the Instant Pot

  2. Add the corned beef, chicken stock, and garlic to the pot.

  3. Place the lid on the Instant Pot and seal. Cook for 90 minutes on Manual > High-Pressure Cooking.

  4. Do not perform a quick release when the Instant Pot indicates it is finished. Allow the steam to release naturally for 10 minutes.

  5. Release the steam. Open the pot and remove the beef. Set aside.

  6. Keep the liquid from the beef in the pot. Add the carrots and cabbage to the pot. Cook for 5 minutes on Manual > High-Pressure cooking.

  7. Quick release the steam when the pot indicates it is finished.

  8. Serve the corned beef with the cabbage and carrots.

Recipe Notes

You can also pair red potatoes with this recipe.

You can choose to cook the corned beef whole or cut the corned beef into slices before cooking it. If you plan to have shredded corned beef I would leave it whole. If you want sliced corned beef, I recommend cutting it first. 

I did not use the seasoning packet that came with the corned beef. You are welcome to use it, but the ingredients above provide immense flavor.

stay snatched top 10 recipes 2017

Top 10 Most Popular Stay Snatched Recipes of 2017

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stay snatched top 10 recipes 2017

Wow, I cannot believe I am saying goodbye to 2017. This year has been a whirlwind…..an amazing, wonderful, and blessed whirlwind! I want to thank all of you for allowing me to have a platform to do what I truly love. I love to cook and share my recipes and tactics with others. 2017 was my first full year as a blogger. I launched Stay Snatched in November of 2016. I have learned so much since then. I have come a long way, and I still have a ton more to learn.

I am astounded and utterly thankful for the support I have received thus far. I often think back to the days when Stay Snatched did not have a name. A blog was simply an idea I had. I went back and forth and stayed on the fence for months about whether or not I wanted to launch a website. I wondered who would read it and if it would do well. And if it did not do well, I questioned if I could handle dealing with failure.

Now, to fast-forward a year. I have built a business doing so many things that I am passionate about. Thanks so much for all of your support! The success of Stay Snatched can be credited to its fans. I want to extend a huge thank you to all of my supporters! Thanks for cooking my recipes, sending me photos, and sharing my posts. It means so much.

As the year ends, I wanted to look back at all of the recipes I posted this year to see which recipes were the most popular and received the most page views. Here are the links (in order of course) to the Top 10 Most Popular Stay Snatched Recipes of 2017.

1. Wine Gummy Bears

wine gummy bears

2. Instant Pot 10-Minute Steak Tacos

Instant Pot 10-Minute Steak Tacos

3. Low-Carb Bacon, Egg, and Spinach Breakfast Casserole

Low-Carb Bacon, Egg, and Spinach Breakfast Casserole

4. Sweet Potato Fries with Garlic Avocado Aioli

5. Beef and Cheese Empanadas

cheese and beef empanadas

6. Lemon Shrimp Risotto with Asparagus and Parmesan

Instant Pot Lemon Shrimp Risotto with Vegetables and Parmesan

7. Soul Food Baked Macaroni and Cheese

southern style baked macaroni and cheese

8. Air Fryer 3 Ingredient Catfish

air fryer 3 ingredient fried catfish

9. Bacon Chicken Ranch Baked Potato Casserole

 

Instant Pot Bacon Chicken Ranch Baked Potato Casserole

10. Bacon Gouda Mac and Cheese

bacon gouda mac and cheese

Spicy Low-Carb Paleo Carne Asada Steak Lettuce Wraps

Spicy Low-Carb Paleo Carne Asada Steak Lettuce Wraps

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Spicy Low-Carb Paleo Carne Asada 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.

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

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. 

healthy low-carb steak lettuce wraps

healthy low-carb steak lettuce wraps

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. 

healthy low-carb steak lettuce wraps

healthy 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

carne asada steak lettuce wraps
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Spicy Low-Carb Paleo Carne Asada Steak Lettuce Wraps

Healthy, low-carb, keto, paleo, gluten-free steak lettuce wraps made with juicy, grilled sirloin steak, red onions, and an assortment of green, yellow, orange, and red peppers.
Course dinner, lunch
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 grass-fed 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!
Slow-Cooker Beef Taco Nacho Chili

Slow-Cooker Beef Taco Nacho Chili

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Slow-Cooker Beef Taco Nacho Chili is the perfect cure for my busy schedule these days. It’s Super Bowl weekend! YES! Amazing food, drinks, and conversation with friends are on the agenda. I feel like I have been non-stop busy since the holiday season. There definitely haven’t been any dull moments in my snatched world! So, in addition to my normal weekend meal prep routine, I am cooking two dishes for a Super Bowl party with my friends. I decided to bring my Mac and Cheese Bites and my infamous Shrimp Scampi Dip, which is ALWAYS requested from my friends.

Calories: 386       Fat: 15G      Net Carbs: 28G     Protein: 31G

Crock-Pot SCV700SS Stainless Steel 7-Quart Oval Manual Slow Cooker, 7 Quart
Crock-Pot SCV700SS Stainless Steel 7-Quart Oval Manual Slow Cooker, 7 Quart
List Price: $39.99
Price: $29.99
You Save: $10.00
Price Disclaimer

 slow-cooker beef nacho chili

slow-cooker beef nacho chili

slow-cooker beef nacho chili I have said it before in all of my slow-cooker posts, using a slow-cooker saves me! I try really hard to not use my busy schedule as an excuse for why I can not get my meal prep done. For this dish, I spent a few minutes browning the ground beef. Then I added the majority of the ingredients to the slow-cooker and let it do all of the work. This freed up my time to continue on with another meal for myself, and the side dishes I planned to take to the party.

 

Slow-Cooker Beef Taco Nacho Chili

slow-cooker beef nacho chili

 

slow cooker beef nacho chili

Slow-Cooker Beef Taco Nacho Chili

Slow-Cooker Beef Taco Nacho Chili
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Slow-Cooker Beef Nacho Taco Chili

Slow-Cooker Beef Nacho Taco Chili is an easy crock pot recipe with taco seasoning, cheese and topped with crunchy chips for the ultimate nacho flavor.

Course dinner, lunch
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings 5
Calories 386 kcal
Author Stay Snatched

Ingredients

  • 1 pound lean ground beef
  • 1 can Campbell's Fiesta Nacho Soup
  • 1/2 red onion chopped
  • 3 garlic cloves chopped
  • 3 green onions chopped
  • 2 tablespoons cilantro
  • 1/2 - 1 jalapeno chopped
  • 1 cup whole kernel corn frozen
  • 1 15 oz can reduced-sodium black beans
  • 1 15 oz can Rotel
  • 1 cup reduced-fat cheddar cheese shredded
  • 1 teaspoon red pepper flakes
  • 1 1/2 teaspoons chili powder
  • salt and pepper to taste

Instructions

  1. Heat a skillet over medium-high heat.
  2. Add the garlic and onions. Cook until fragrant.
  3. Add the ground beef and half of the servings of onions and garlic.
  4. Season the ground beef with salt and pepper. Break the beef into smaller chunks.
  5. Cook until the beef is no longer pink.
  6. Add all of the ingredients (except for the shredded cheese, cilantro and green onions) to the slow cooker.
  7. Cook on low for 8 hours or high for 4 hours.
  8. Add the shredded cheese to the slow cooker.
  9. Cook for an additional 30 minutes on low, or 10-15 minutes on high.
  10. Serve!

Recipe Notes

Toppings: non-fat, plain Greek yogurt, crushed quinoa chips

Meal Prep Sheet Pan Steak and Veggies

Meal Prep Sheet Pan Steak and Veggies

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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

Meal Prep Sheet Pan Steak and Veggies

Meal Prep Sheet Pan Steak and Veggies

Meal Prep Sheet Pan Steak and Veggies

Meal Prep Sheet Pan Steak and Veggies

Meal Prep Sheet Pan Steak and Veggies

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

Meal Prep Sheet Pan Steak and Veggies

Meal Prep Sheet Pan Steak and Veggies

Meal Prep 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!
Slow Cooker Chili Mac and Cheese

Slow Cooker Chili Mac and Cheese

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It has been a cold week in Kansas City! Slow-Cooker chili mac is the perfect cure. We have had quite a few days with temperatures less than 30 degrees. Fall and winter are my least favorite times of the year. I absolutely love everything about summer. YES, even the scorching temperatures. There is just something about walking outside at any time of day in a pair of sandals and shorts that makes me feel soooooo good! The cold weather is here and will likely stay for the coming months. For me cold weather means SOUPS. I crave warm, hearty dishes this time of year. This chili mac recipe is the perfect fix. 

Calories: 346     Fat: 8G     Net Carbs: 34G     Protein: 23G            
Weight Watchers Smart Points: 10

Slow Cooker Chili mac and cheese

 

I always use slow cooker liners. They prevent stuck on food from forming along the rim and base of the pot. Less work!

Slow Cooker Chili mac and cheese

I was thrilled with how this dish turned out! I added one cup of beef broth because I love using broths for slow cooker recipes. Often, the contents (the meat especially) turn out dry without the addition of a liquid ingredient.

Slow Cooker Chili mac and cheese
I added chopped parsley and non-fat, plain Greek yogurt as toppings. You can also use reduced-fat sour cream. I love to use plain Greek yogurt because it adds additional protein and is very similar in taste.

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Slow Cooker Chili Mac and Cheese

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Slow Cooker Chili Mac

homestyle chili with added macaroni and cheese
Course dinner
Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours
Servings 7
Calories 346 kcal
Author Stay Snatched

Ingredients

  • 1 pound 93% lean ground beef or ground turkey
  • 1 cup elbow macaroni
  • 1 can Rotel Chili Fixins
  • 1 15 oz can stewed tomatoes
  • 2 15 oz cans chili beans I used 1 medium and 1 mild as I prefer somewhat spicy
  • 1 cup onion chopped
  • 3-4 garlic cloves minced
  • 1 cup beef broth
  • 1 cup reduced fat 2% shredded cheddar cheese
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon red pepper omit if you do not prefer spicy
  • salt and pepper to taste

Instructions

  1. Boil water in a large pot over high heat. Cook the macaroni according to package directions.
  2. While the macaroni cooks, heat a skillet over medium-high heat.
  3. Add the ground beef and half of the servings of onions and garlic.
  4. Season the ground beef with salt and pepper. Break the beef into smaller chunks.
  5. Cook until the beef is no longer pink.
  6. Add all of the ingredients to a slow cooker.
  7. Cook on low for 2 to 2.5 hours.
  8. About 10-15 minutes prior to serving, add the cheese to the cooker and stir.
  9. Serve!

Recipe Notes

You can also buy pre-packaged chili seasoning and use 1/4th to 1/3rd of the package for the seasoning.
Topping Ideas: non-fat, plain Greek yogurt, reduced-fat sour cream, jalapenos, guacamole

Instant Pot Mozzarella Cheese BBQ Meatball Sliders

Instant Pot Mozzarella Cheese BBQ Meatball Sliders

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Meatballs in 10 minutes? Yes, please! One of the most (dare I say, cliche) appetizers/side dish at parties that I attend are meatballs. I usually see them prepared in a slow-cooker or Crockpot. They are always smothered in some kind of yummy sauce, usually BBQ and sometimes marinara.

One Serving = 2 sliders Calories: 177    Fat: 6G      Net Carbs: 19G      Protein:  12G

Don’t get me wrong, I LOVE them! But, I wanted to change the game a bit with this recipe. Although there are a ton of benefits to using a slow-cooker, I like the idea of being able to whip these up in a fraction of the time. If you don’t have an Instant Pot, don’t fret, you can still “set it and forget it” with this recipe using a slow-cooker.

Instant Pot Mozzarella Cheese BBQ Meatball Sliders

Whole wheat bread is my favorite. You can look for either whole wheat slider buns or whole wheat dinner rolls and slice them in half to use.

Instant Pot Mozzarella Cheese BBQ Meatball Sliders

The Instant Pot just gives me the convenience of putting together a party dish quickly, when I am strapped for time. This seems to be an ongoing thing in my life right now. Seriously, is 24 hours a day enough?

Instant Pot Mozzarella Cheese BBQ Meatball Sliders

This recipe starts out very similar to the meatloaf I used to make with my mom growing up. You combine ground beef, your seasonings, and an egg in a large bowl. Make sure you wash your hands really well and then dig in! I still have memories of watching my mom do this with her meatloaf recipe. As a child, I couldn’t believe I was expected to stick my hands in what looked like a pile of goop. Now as an adult that cooks regularly, this is just part of the job.

Instant Pot Mozzarella Cheese BBQ Meatball Sliders

You should be able to create 16 small meatballs perfect for sliders. This should be a great guide for determining the size of each. I chose to use 93% lean ground beef because it is my favorite. You can use ground turkey or chicken for this dish.

Instant Pot Mozzarella Cheese BBQ Meatball Sliders

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Instant Pot Mozzarella Cheese BBQ Meatball Sliders

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
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Instant Pot Mozzarella Cheese BBQ Meatball Sliders

Instant Pot Mozzarella Cheese BBQ Meatball Sliders is a quick and easy pressure cooker recipe with lean ground beef, bbq sauce, and gooey cheese.

Course dinner, lunch
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 8
Calories 177 kcal
Author Stay Snatched

Ingredients

  • 1 pound 93% lean ground beef
  • 16 whole wheat slider buns or sliced dinner rolls
  • 1/3 cup whole wheat bread crumbs
  • 1/2 cup chopped white onion
  • 1 large egg slightly beaten
  • 1 cup BBQ sauce
  • 1 1/2 cup mozzarella cheese, shredded
  • 2-3 garlic cloves, chopped
  • McCormicks Grill Mates Hamburger Seasoning to taste
  • Italian Seasoning to taste
  • salt and pepper to taste
  • 1/2 cup water
  • cooking spray
  • toothpicks

Instructions

  1. Combine the beef,  breadcrumbs, egg, and seasonings in a large bowl. Mix completely.

  2. Using clean hands, place a small amount of beef in your hands. Roll the beef to create a ball. As a guide, this recipe will make about 16 meatballs. I measure out the size of each ball beforehand before rolling. This ensures each is pretty equal in size.

  3. Repeat for the remaining meatballs.

  4. Place the Instant Pot on the saute function. Add the onions and garlic. Cook for a couple of minutes until fragrant.

  5. Pour 1/2 cup of the BBQ sauce into the pot and the 1/2 cup of water. Spread the sauce around so that the pot is equally coated. The water will allow additional pressure to the cooker, and does NOT dilute the BBQ flavor.

  6. Carefully, add the meatballs to the pot. It is ok to layer them. Pour the remaining 1/2 cup of BBQ sauce to the pot. 

  7. Set the Instant Pot on Manual/High Pressure for 10 minutes.

  8. Preheat oven to 425 degrees.

  9. Quick release the steam on the Instant Pot once the pot indicates it has finished.

  10. Spray a baking dish with cooking spray. Add the bottoms of the slider buns to the pan. Top each with a meatball. 

  11. Using a cooking brush, brush BBQ sauce from the Instant Pot over the meatballs. I also spooned some of the onions onto the sliders as well.

  12. Sprinkle the mozzarella over the balls.

  13. Add the top buns to each. Secure each with a toothpick. Bake for 5 minutes or until the cheese has melted.

  14. Serve.

Recipe Notes

Feel free to add more BBQ sauce to your recipe if you wish. I didn't use a lot of sauce for this recipe because the meatballs are going to be used as sliders. Typical "Slow Cooker Meatballs" are usually filled with a lot of sauce, so that the meatballs have a liquid base to stay warm on the "Keep Warm" setting. Do what works best for you.

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 Purify 2-Liter Air Fryer, Black/Stainless Steel, HF110SBD
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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
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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.

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