I love making beef empanadillas/empanadas for my family and I thought it would be awesome to share this recipe with you as well. I have been making these for years and love it! I hope you do too. Below I have the list of ingredients you will need to make a batch for yourself. I also included the video for you as well!
INGREDIENTS: (Serving 20 Empanadillas)
1 lb of Ground Beef (or Chicken, Pork)
1 packet of Sazon
1 tsp Onion powder
1 tsp Garlic Powder
1.5 tsp of Adobo
1 8oz. Can of Salsa
1 tbsp of Sofrito
1 tbsp of Recado
1 medium Potato cubed
Oil enough for frying
2 packages of Empanada Disc (found in the hispanic section of your supermarket) *make sure to defrost your discs prior to cooking.
On a separate pot boil a medium potato until fork tender, drain and set aside. On a medium pan cook your beef on medium heat until brown then drain. Add all the ingredients together.
Next take your meat and potato filling and fill the center of the discs. Pinch the ends to secure the discs and prevent them from opening with a fork. Fry in pan for about 3 minutes (each side) on medium heat or until golden brown.
Serve alone or with your favorite rice recipe! If you make this recipe please make sure to share it with me on instagram by tagging me @hipncreative!
I love CrocPot/Slow Cooker Meals. It is such an easy way to make a meal, set it and forget it. It’s great for busy days as well as those hot summer days that are coming our way! One of the newest recipes we tried is this Cheesy Tortellini with Meatsauce. It is so good and a meal even some of the pickiest kids will love! Two of my Three kids are very picky (like their Momma) and they loved this easy recipe – they even asked for seconds.. seconds people! That’s a win! 😉
So here is what you’ll need for this easy recipe:
- 8oz. Pasta or Marinara Sauce (your choice)
- 10oz. Tortellini
- 2 cups of Mozzarella cheese (shredded) or more if you prefer
- 14oz. Diced Tomatoes
- 1lb. ground meat or turkey
- Croc Pot/ Slow Cooker
- Slow Cooker Liner (optional)
This recipe is so easy it will take me longer to explain it that it is to make it lol. But I want to share this with you because I love it so much and when I love something I need to share it with my besties!
First brown your meat and drain; next add you diced tomatoes and sauce. Mix and let is sit on your croc pot for 3-4 Hours on High or 6-7 Hours on low. About 15 minutes before serving add the tortellini and mozzarella cheese. Cook for 15 minutes to allow cheese to melt and tortellini to cook and Boom done! Super easy right?
I served this with some warm garlic bread but you can totally eat as is or add some steamed veggies on the side to this meal.
That’s it guys I hope you try this recipe and if you do and you love it, please share it with me on instagram with the hashtag #hncrecipe I would love to see it! Here is a short video that I put together sharing my step by step instruction!
Thanks for stopping by and I’ll see you on the next post!
Oh my gosh you have to try this super easy No Bake Cheesecake recipe! Not only is it easy to make and requires NO BAKING it also tastes good! I mean really good! I made some over the weekend and had my little minions taste them and they all loved it 🙂 Which is a win for me. This recipe is for 12 mini cheesecake muffins. Here is what you’ll need to make these bad boys yourself:
- Graham Crackers (1 box)
- 1 stick of butter (or 8oz of margarine)
- 14 oz. of Marshmallow Fluff
- 2 packages of cream cheese about 8oz. each
- Cherry Pie Filling
First let your cream cheese come to room temperature. Once your cream cheese is ready, whip with marshmallow fluff and place in a piping bag (i used a sandwich bag) set aside.
Graham Cracker Crust
Grab your box of graham crackers (I actually used 2 packae -about 18 crackers rather than the whole box), using your food processor or mini processor, grind your crackers into crumbs (or you can whack them silly in a sandwich bag). In a medium bowl, combine 1 stick of butter and cracker crumbs (until kind of sticky).
Next, pack your pie crust into your container -I used 7 oz. plastic cups I had available (but you can also use a muffin pan lined with cupcake liners. You will need to ‘mush’ them down (I used another cup wrapped in plastic wrap) until nice and tight. Next snip your sandwich bag at the corner and pipe in your your cream cheese and finish off with with cherry pie filling. Refrigerate overnight or for a about 4 hours. Boom.. Done! Easy Peasy right? If you’re not fond of cherry pie fillings you can definitely substitute it with your favorite toppings.
I hope you enjoy this recipe, I will be adding more fun recipes I try. If you have any suggestions, please leave me a comment and I will definitely give it a whirl!