Beef

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
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 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.

Truffle Oil Mushroom Onion Burger

Truffle Oil, Mushroom, and Onion Grilled Burger

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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)
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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. 

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Truffle Oil Mushroom Onion Burger

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Truffle Oil Mushroom Onion Burger
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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!

beef taco rice one skillet meal with quinoa and brown rice

Beef Taco One-Skillet Meal with Quinoa and Brown Rice

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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)
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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
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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

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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
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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.

Instant Pot 10-Minute Steak Tacos

Instant Pot 10-Minute Steak Tacos (Carne Asada)

60

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Quick and easy 10-minute Instant Pot pressure cooker steak tacos (carne asada) are a healthy and skinny meal loaded with salsa, cilantro, and juicy steak. This recipe can also be used for beef fajitas.

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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 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)

I used corn tortillas with these steak tacos. I have also enjoyed them with corn street tacos tortillas. Street tacos are so good, too!

Instant Pot 10-Minute Steak Tacos (carne asada)

Street tacos are smaller and usually fit in the comfort of one hand. Fresh lime usually accompanies the tacos. I LOVE to squeeze fresh lime juice throughout. They are also extra soft. There is a huge difference between street and hard shell tacos, in my opinion.

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!

More Instant Pot Recipes:
Instant Pot Pumpkin Spice Sweet Potato Soup
Instant Pot Homemade Cranberry Sauce
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 Pastas.

 

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!

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Instant Pot 10-Minute Steak Tacos
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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
Cuisine American, Mexican
Keyword instant pot beef, instant pot carne asada, instant pot fajitas, instant pot steak
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.

Recipe Notes

For shredded tacos use the Stew Meat pressure cooker setting after sauteeing the meat.

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: $74.95
You Save: $25.00
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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

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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
  • Seasoning: 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.

 

Healthy, Lightened-Up Cheeseburger Stuffed Shells

Healthy, Lightened-Up Cheeseburger Stuffed Shells

13

Cheeseburger stuffed shells are perfect because cheeseburgers and French fries are high on my list of favorite foods. I absolutely love a great, gourmet burger. Insert the need for a burger recipe with great macros here. I love to grill burgers, but I do find it difficult to eat them for leftovers. The burger usually does not taste the same after being refrigerated. I have a Spinach Stuffed Shells with Meat Sauce recipe that is amazing! This recipe was inspired by the spinach stuffed shells. You can use either lean ground beef or turkey. If you review the macros, the difference is minimal, unless 99% lean ground turkey is used. I am personally not a fan of 99% lean turkey because of its consistency and flavor. I find lean beef has reasonable macros I find comfortable.

Calories: 439       Fat: 14G      Net Carbs: 40G      Protein:  36G

 

healthy, skinny, lightened-up cheeseburger stuffed shells

healthy, skinny, lightened-up cheeseburger stuffed shells

healthy, skinny, lightened up cheeseburger stuffed shells

I try to buy no-salt-added ingredients whenever I notice they are available. This way I have more control over the salt and sodium content by adding it myself.

healthy, skinny, lightened-up cheeseburger stuffed shells

The liquid smoke helps give the meat and sauce a smoky flavor. It helps accomplish the grilled burger taste.

healthy skinny lightened-up cheeseburger stuffed shells

healthy skinny lightened-up cheeseburger stuffed shells

Now, here comes the best part…adding the cheese!

healthy skinny lightened up cheeseburger stuffed shellx

healthy cheeseburger stuffed shells

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Cheeseburger Stuffed Shells

Healthy, skinny, lightened-up cheeseburger stuffed shells with tomato meat sauce, mustard seasoning, lettuce, and cheese.

Course dinner, lunch
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 4
Calories 439 kcal
Author Stay Snatched

Ingredients

  • 12 jumbo pasta shells
  • 1 pound 93% lean ground beef
  • 1 cup onion chopped
  • 2-3 garlic cloves chopped
  • 15 oz can no-salt-added tomato sauce
  • 15 oz can diced tomatoes
  • 1 1/2 cups 2% Reduced-Fat Shredded Cheese
  • 1/2 cup lettuce shredded
  • 1 teaspoon worcestershire sauce
  • 1 teaspoon liquid smoke
  • 1 teaspoon of ground mustard or 1 tablespoon dry mustard
  • 12-15 dill pickles I am not a fan of pickles, so I did not use them in the recipe pictured, sliced
  • Weber burger seasoning salt, and pepper to taste

Instructions

  1. Preheat the oven to 375 degrees.
  2. Boil the shells in water according to the directions on the package. Remove from water and allow to cool.
  3. Heat a skillet over medium-high heat.
  4. Add the onions and garlic, and cook until fragrant.
  5. Add the ground beef, burger seasoning, salt and pepper. Cook until brown and break up the beef into small pieces.
  6. Add the tomatoes, tomato sauce, mustard, pickles, worcestershire, and liquid smoke.
  7. Cover and cook on low for 5 minutes.
  8. Add 1/2 cup of the shredded cheese and stir until the cheese melts.
  9. Place about 1/4th of the ground beef sauce in the bottom of a baking dish.
  10. Fill each shell with the remainder of the mixture.
  11. Add the stuffed shells to the baking dish.
  12. Sprinkle the remaining cup of shredded cheese over the shells.
  13. Cover the baking dish with foil and bake for 25 minutes.
  14. Then, remove foil and bake for an additional 5 -10 minutes.
  15. Allow to cool and added the shredded lettuce to the shells.
  16. Serve!

Recipe Notes

One serving = 3 stuffed shells with meat sauce.

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