Tri-tip has a loyal following because it’s flavorful, versatile, and easy to cook. It’s a triangular cut of beef from the bottom sirloin, which means it’s lean yet still tender and juicy when cooked properly. The marbling adds just the right amount of richness, making every bite mouthwatering.

Another reason people love tri-tip? It’s the ultimate “crowd pleaser.” Whether you’re firing up the grill for a backyard BBQ, cooking it in a cast iron skillet, or roasting it in the oven, tri-tip delivers big flavor without a lot of fuss. Plus, since it’s usually a larger cut, you’ll have plenty to slice up for dinner and still have leftovers for sandwiches, tacos, or meal prep.

How to Grill Tri Tip – Tender, Juicy, and Easy Dinner Recipe

Tri-tip is huge in California—seriously, you’ll spot them everywhere in the meat section. The butcher’s case is often loaded with them, and if you keep an eye out, you’ll notice they go on sale pretty often. Normally, tri-tip runs about $8.99 per pound, but when it’s marked down to around $3.99 per pound, it’s a total steal! That makes this cut one of the best budget-friendly options for grilling, meal prepping, or serving up a crowd-pleasing dinner.

Everyone always looks forward to seeing some meals prepped for lunch and dinner for the week in the fridge. Sometimes I make 2 tri-tips, we eat one for dinner, and then have plenty for meal prepping!

I use tri-tip often… here are some great recipes using Tri-Tip

• French Onion Soup
• Cheesesteak Mac and Cheese
• Carne Asada- dry rub recipe
• Beef Tips with Gravy
• Beef Crostini
• Tri Tip in the Oven
• Beef and Snow Peas
• Beef Pot Pie
• Mongolian Beef
• Greek Beef Non-Kabobs

Grilling tri-tip is quite easy.

Tri-tip looks a bit like a boomerang shape, and the grain of the meat goes in two directions.

I have cooked tri-tips whole, and have sliced them in the center.

I prefer to slice them in half, separating the two grains of the beef, which makes it easier to slice, easier to handle, and steadier while slicing.

Slice against the grain.

Best Grilled Tri Tip Recipe – Juicy Sliced Steak for Dinner

Beef Marinade Ingredients

• Tri tip (3-4 lbs)
• brown sugar
• Worcerstershire
• onion
• garlic
• lime juice (fresh squeezed)

Heat the Grill and get it good and hot, as soon as you open the lid- lots of heat escapes (just like an oven), you want to create a nice char on the exterior of the meat, to lock in the juices.

Then, as you’re cooking it, add the sliced onions and zucchini (or vegetable of choice), and you can turn it down to a medium-high to medium temperature.

I like my tri-tip medium rare. I remove it from the grill when it’s 135°. Then I place a piece of foil over the top as it rests for 10 minutes. Slice and serve.

A great side dish option is the cheesy polenta (or gritz) give it a try… I’ve served it to guestes recently who loved it! Big bonus: it only takes about 5 minutes to make.

More great flavor options…

• Santa Maria style – garlic, black pepper, salt, and paprika.
• Smoky BBQ rub – chili powder, brown sugar, smoked paprika, and cumin.
• Herb blend – rosemary, thyme, garlic, and olive oil for a fresh, savory flavor.

You can keep it simple with just salt, pepper, and garlic powder.

*Tri-tip isn’t widely available across the U.S. because its popularity originated in California, and high demand consumes the limited supply, which is only one to two cuts per cow. Many butchers outside California sell the meat for ground beef or other cuts instead, creating a lack of local demand to justify selling the unique tri-tip roast.

 However, the cut is gaining national recognition, and can often be found at larger retailers like Costco or through specialized online butchers. A similar steak is called a Coulotte steak. A nice option is sirloin steak, flap meat, or flank steak. I do really like flat-iron steak as well.

Print

Savory Brown Sugar & Lime Steak Marinade

Grilled tri-tip with a sweet and balanced marinade that will have you craving more! Marinate for 30 minutes to overnight.

Course Main Dish

Cuisine American

Keyword beef, grilled

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

Author Diane Schmidt – createdbydiane.com

Ingredients

• 3-4 lbs tri tip beef or top sirloin, sirloin tip, flap meat, or flank steak
• 1/3 cup brown sugar
• 1-2 tablespoons Worcestershire sauce
• 1 lime, juiced
• 1 large white onion, sliced thick
• 1 tablespon minced garlic
• 1-2 teaspoons coarse Kosher salt Sea salt is another option; they have far better flavor than table salt, if using table salt, use 1/2-1 teaspoon

Instructions

• Slice the tri tip in the center to have two pieces, each has a different grain, so it will cook quicker, and slice more easily.
• Slice the onion into thick slices (so they stay together when grilled.
• In a gallon plastic bag, place the beef with onion, brown sugar, Worcestershire, lime juice, garlic, and salt. Marinate for 30 minutes to overnight. I've done it both ways. I prefer it overnight, but in a hurry, it's still nice and tasty.
• Heat the grill until over 400 degrees° then place the meat on the grill and sear it on both sides, grill for a few more minutes. Add the sliced onion and zucchini or desired vegetable.
• Turn the heat down to medium-high to medium heat. Cook until the meat is 135°F. Remove and allow the meat to rest with a piece of foil on top for 10 minutes, then slice and serve. It's delicious with mashed potatoes

The post Ultimate Beef Marinade Recipe – Perfect for Tri Tip, Flank, Sirloin & More first appeared on Created by Diane.

As delicious as pasta and meat sauce with a yummy Asian twist!

Making this a new way to serve up a pound of pasta and ground beef.

I add plenty of chili oil, chili pasta, and crushed red pepper, reduce some if you do not like it so spicy.

The sauce is a collection of Asian items easily found in the grocery store.

A balanced mix of flavors this recipe checks all the boxes, under 30 minutes to make, full of flavor, and can be adjusted to your liking.

Sauce Ingredients

• chicken broth
• cornstarch
• minced garlic
• chili paste, Sambal Oelek
• chili onion crunch
• soy sauce
• sesame oil
• chicken bouillon, knorr
• hot chili oil
• dry crushed red pepper flakes

Mixing all the sauce ingredients in a measuring cup makes it easy to pour into the pan.

For a gluten-free recipe

Use gluten-free noodles or rice noodles. The sauce can easily be made gluten-free as long as the soy sauce and other items are gluten-free.  

I added mini red peppers and bok choy.

What other vegetables go well in this dish?

Green beans, broccoli, mushrooms, celery, carrots, and asparagus are all great options.

Choose the noodles style you prefer and let’s get cooking I like spaghetti and rotini best.

I’m all about spicy ground beef noodle recipes, I often order pad sew ewe when ordering out. 

My top 4 Asian recipes:

• Pork Lo Mein
• Beef with Snow Peas
• Szechuan Chicken and Vegetables
• Pork wontons 

So grab a pound of ground beef, pork, turkey, or chicken,n and let’s get cooking!

Looking for more recipes that use a pound of ground, this post is great for easy meals!

More Asian Recipes:

• sesame eggplant
• Simple chicken curry
• Saucy pork fried rice
• Szechuan chicken and vegetables
• Polynesian meatballs with egg noodles
• Bacon and egg fried rice
• Crab Rangoon DIP
• Vermicelli bowls

Print

Asian Beef Noodles

An Asian twist on the classic Italian pasta and meat sauce, a new meal to your table in minutes.

Course Main Dish

Cuisine American, Asian

Keyword Asian, beef, ground beef, pasta,, vegetables

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Author Diane Schmidt – createdbydiane.com

Cost $16

Ingredients

• 1 lb pasta, spaghetti, rotini or your favorite shape
• 1 lb ground beef
• 4-6 mini bok choy
• 6-8 mini red peppers
• 1/2 cup chopped fresh cilantro
• optional vegetables, broccoli, celery, carrots, water chestnuts

Asian Sauce

• 1 1/2 cups chicken broth
• 1 1/2 tablespoons cornstarch
• 1 tablespoon minced garlic
• 1 tablespoon chili paste, Sambal Oelek
• 1 tablespoon chili onion crunch
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 2 teaspoons chicken bouillon, knorr
• 1 teaspoon hot chili oil
• 1/2 teaspoon dry crushed red pepper flakes
• other flavor options, dehydrated garlic slices, Asian hot mustard

Instructions

• Cook pasta according to package directions.
• Prepare sauce in a 2-cup measuring cup for easy pouring
• In a 4 qt deep fry pan, saute the ground beef until it reaches 135°.
• Add the vegetables and saute until half tender (you'll want the vegetables to not be mushy, have a bite)
• Add the cooked pasta.
• On medium-high heat, pour on the sauce and stir until all the ingredients are well coated.
• Garnish with black sesame seeds, additional cilantro, and a squeeze of fresh lime juice.

The post Asian Beef Noodles first appeared on Created by Diane.

Tender, juicy Greek marinated beef with vegetables and a delicious Greek yogurt dip.

This meal is a great low-carb meal, or serve it in bowls over rice.

Kabobs without skewers mean it’s simplified, easier, less fuss, and less time-consuming, making this meal a perfect weeknight meal.

Tri-tip beef is a readily available cut of beef in California but may not be as common where you live, other beef options include:

• sirloin tip
•  flank steak
• top sirloin

Use this recipe for chicken breasts or chicken thighs. Be sure only to marinade it for an hour or two, the vinegar will break down the chicken too much if left on for a long time.

Marinade:

Oil in a marinade helps keep the meat moist, adds flavor, and balances any acid you add. Ensuring a delicious outcome. I use avocado oil, another option is olive oil. Use a great quality and tasting oil when marinating.

marinade ingredients

• 2-3 lbs tri-tip, top sirloin, flank steak, or sirloin beef tip
• 1/3 cup oil
• 1/2 cup red wine vinegar
• 4 cloves garlic, minced
• 1 teaspoon oregano
• 1 teaspoon paprika
• 1 teaspoon coarse kosher salt
• 1/2 teaspoon black pepper

Using the Blacktone I was so excited that the meal was ready in minutes. If you don’t have a flat griddle to cook on, it’ll just take a couple of skillets.

Cooking options: use cast iron to get a nice char on the beef and vegetables, but use what you have! Or cut the pieces larger (than shown in photographs) and grill the beef and vegetables. Use a grill basket or tray if needed.

For the beef, I used tri-tip and marinated it for at least an hour (you can easily prep this the day ahead).

Vegetables

Zucchini, red onion, tomatoes, for the veggies, add your favorite… I love mushrooms with this, too.

And now the dip…

Oh my, do I love a nice tasty dip to dunk all the items into!

A few simple items make this dip really tasty.

Greek yogurt, lemon, parsley, mint, garlic, salt and pepper.

The dip tastes creamy, fresh, and delicious. Fresh mint has a way of making everything taste yummy.

Serve this Greek beef recipe with rice. If you need tips on cooking rice, check this out.

More Greek Inspired Recipes

• Greek Charcuterie
• Chicken Orzo Soup
• Pickled Turnips
• Greek Chicken Salad and Tomato Dressing
• Quinoa Tabbouleh
• Greek Chicken Meatballs

Print

Greek Non Kabob

Tender, juicy Greek marinaded steak with vegetables and yogurt dip

Course Main Dish

Cuisine American, Greek

Keyword beef, Blackstone, vegetables

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Author Diane Schmidt – createdbydiane.com

Ingredients

• 2-3 lbs tri-tip beef, top sirloin, flank steak, or sirloin beef tip
• 1/3 cup avocado or olive oil
• 1/2 cup red wine vinegar
• 4 cloves garlic, minced
• 1 teaspoon dry oregano
• 1 teaspoon paprika
• 1 teaspoon coarse kosher salt
• 1/2 teaspoon black pepper

vegetables

• 2 medium red onions
• 16 oz grape tomatoes
• 2 medium zucchini

yogurt dip

• 8 oz plain Grek yogurt
• 2 ccloves garlic, minced
• 3 tablespoons fresh lemon juice
• 1/4 cup fresh mint
• 1/4 cup fresh parsley
• pinch coarse kosher salt and black pepper

Instructions

Cooking Note:

• I cook this meal on the Blackstone flat griddle. Alternatively, you can cook this in a cast iron skillet and cook the meat and the vegetables separately. Cut the beef and vegetables into larger pieces and grill them. Depending on how you will be cooking the items will determine how small to cut the items.

Marinade instructions

• Place all the marinade items into a gallon plastic zipper bag or container to marinade meat. Cut meat to desired size pieces and marinate for 1 hour minimum.

Vegetables

• Slice the vegetables into desired size pieces (other vegetable options peppers, carrots, and sweet potatoes).

Cooking

• Lightly oil the black stone or cast iron and cook the meat to medium rare, and cook the vegetables until tender.
• Prepare the dip- mix all the dip ingredients in an immersion blender or food processor until smooth and refrigerate until ready to eat.
• Serve with cooked rice.

The post How to cook Greek Beef Kabobs without skewering first appeared on Created by Diane.

What is crostini… simple it’s toasted baguette, crisp enough to hold up the toppings and add a nice crunch.

I love quick easy appetizers, this flavor combination is one of my all time favorites and these steak bit appetizers will soon make it to the top of your must-make list!

I love creamy horseradish and beef together and have for since I was a kid, oh get me to a buffet with a carving station and horseradish… I’m in heaven.

If you want a sauce option buttermilk ranch or green goddess are great options.

And if you don’t want to cook a steak… this is another great option.

Looking for a vegetarian option marinade mushrooms sliced small mushrooms or larger portabellas.

Continue reading: Beef Crostini

The post Beef Crostini first appeared on Created by Diane.

 This meal can be made in the instant pot, or on the stove. oven, or slow cooker the choice is yours.

most often time dictates which method we’ll choose, or the way we’re comfortable cooking. Lots of choices:

• Instant pot 25 min
• 300° oven for 2 hours
• simmer for 2 hours.
• Slow cooker 4 hours high, 6 hours low

On a cool night, my body craves rich and hearty meals. But sometimes my schedule is tight and I don’t have the time it takes to cook such a dish. This is why I am thankful for the Instant Pot. I also make it on the stove and you can easily put it in the oven or slow cooker.

Continue reading: Beef Tips (stove top, instant pot, oven, slow cooker)

The post Beef Tips (stove top, instant pot, oven, slow cooker) first appeared on Created by Diane.

You know when you’ve had a meal and the next few days it’s all you can think about. Lasagna has that power!

If that happens to you, you’re going to LOVE this… this simple lasagna recipe will give you lots of options to enjoy it for longer than one meal! YAY, lasagna for days, nothing sounds better.

This recipe makes 2 trays, you can cut the recipe in half if you want, but trust me you’ll be happy you made two trays.

You can bake and freeze some, and keep it in the fridge to enjoy for days. Give a try to a friend or serve a large crowd. Each tray is 12 servings.

Lasagna layers are filled with beef, cheese, and pasta (lasagna noodles) baked to perfection with marinara sauce. 

There are so many options when it comes to the sauce, I prefer Barilla Marinara Sauce, White Linen Marinara Sauce (Costco sells White Linen), or of course Homemade Sauce.

Be sure to also check out my other baked pasta dishes, you’ll find my collection of baked ziti recipes easy and delicious as well.

Continue reading: Lasagna

The post Lasagna first appeared on Created by Diane.

I use boneless beef chuck roast, for a stew version cut it into 1-2 inch pieces, for servings more like pot roast I cut it large into 3-4 inch strips a couple of inches thick.

I often saute the meat to brown it on all sides, but when in a hurry just put it all in the inner pot of the Instant Pot along with the other items I’m using and begin the timer to cook. You can cook stew or pot roast on the stove or in the oven, until tender if you don’t want to use a pressure cooker.

Continue reading: Pot Roast-Beef Stew Instant Pot Recipe

The post Pot Roast-Beef Stew Instant Pot Recipe first appeared on Created by Diane.

Benefits of a dry rub:

The meat will brown and crisp and quickly as there is no liquid to cook off first.

It’s not traditional, but it just may win you over!

You can leave the meat in large pieces if it’s thin; if it’s thicker, it’ll be best to cut it small so it’ll cook quickly and evenly. If you are cooking it in a cast-iron skillet, small pieces work well. On the grill, large pieces are easier to handle.

• Cooking on a grill, slice the meat so it’s thin but into larger pieces.
• Cooking in a skillet, you can cut the pieces small; they’ll cook quickly, and heat the skillet really well, so the meat will brown nicely. Don’t overcrowd the pan; it’s better to cook in two or more small batches than to have the pan overcrowded. *The meat will steam, and will not have the nice browning that adds great flavor. A cast-iron skillet works well for this.

Small pieces work well when fitting them into a taco.

the best cut of meat for carne asada

• skirt steak
• flank steak
• flap meat
• tri-tip 

Lean tender meat, thin so it’ll cook quickly and easily.

If you feel the meat is thicker than you’d like, there are a couple of options.

First, pound it; this will make the meat thinner and more tender. You can filet it by cutting it thinner so large pieces cook quickly and evenly.

When we’re camping, I often make roasted corn and serve it all with some beans, refried beans, or black beans with some taco seasoning added.

I usually bring some tortillas for tacos, to use for scrambled egg burritos for breakfast, and to heat up and add some butter, cinnamon, and sugar for a fun treat.

If it’s not really hot, I also like to bring mini chocolate chips and heat the tortilla, add a little butter, place the chocolate chips on the tortilla, and fold them over and allow the chocolate to melt, just another yummy sweet treat that takes minutes to make.

Be sure to check out my Grilled Apple Tacos for more fun!

I like carne asada tacos just like they serve at taco shops with white onion, cilantro, and cotija cheese.

The options are endless, pile on the toppings you’d like, avocado/guacamole, hot sauce, add in some diced tomatoes, corn, beans…

Make sure your tortilla is big enough to hold your toppings, or go big and wrap it up like a burrito!

Great side dishes to serve:

• Simple Mexican Rice, 
• Mexican Corn Macaroni Salad
• Corn and Black Bean Salsa
• Cornbread Tamale Bites
• Elote (Mexican Corn)
• Vegetarian taco option try this (A fun vegetarian option)
• Salsa (red), Salsa Verde (green) don’t forget the chips!
• pickled jalapenos…great to add to tacos, nachos, scrambled burritos, and more!

If you’re looking for a super quick marinade with minimal ingredients, use some fresh garlic and Worcestershire sauce to marinate the meat; it’ll be absorbed by the meat quickly, so no need to let it sit, but you certainly can. Add some sliced onions and grill, or cook in a hot cast-iron skillet so it browns nicely. It’s great to have options, quick, easy recipes are essential!

Print

Carne Asada Dry Rub

A simple and delicious marinade to make perfect Mexican Style Carne Asada at home, for dinner, parties, nachos,

Course Beef, Main Dish

Cuisine Mexican

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 8 -10 servings

Author Diane Schmidt - createdbydiane.com

Ingredients

• 2 lbs beef skirt steak, flank steak, flap meat or tri-tip
• 2 teaspoons onion powder
• 2 teaspoons garlic powder
• 1/2 teaspoon cayenne powder
• 1 teaspoon chili powder
• 1/2-1 teaspoon black pepper
• 1/2-1 teaspoon salt
• If you want the marinade wet add the juice of 2 limes
• If you prefer a simplified flavor for meat leave out the chili powder
• Another simple marinade is using 2-3 tablespoons Worcestershire and 2 teaspoons fresh minced garlic

Instructions

• This dry rub can be put on the meat before cooking or you can allow it to marinate for 30 minutes to a few hours or overnight.
• Mix all the seasonings and apply it to the meat and rub it so that completely coats the meat.
• You can leave the meat in large thin pieces, or cut it into strips, or dice it into 1-inch pieces. Large pieces work well on the grill, while smaller pieces work well in a cast iron skillet.
• Don't overcrowd the pan if you're cooking it in a skillet, cook the meat in two batches so that it has time to get browned on the edges.
• Cook beef to an internal temperature of 130° then allow it to rest a few minutes if you need to slice it.

I often make plenty of food and meal prep containers for the week, it saves a ton of time and is less expensive than being hungry and eating out, planning ahead works well with this meal.

Mix some black beans (or pinto beans) with corn, or rice and pile on the yumminess!

Top the “taco bowls” with onion, cilantro, or pour on some cilantro lime sauc,e my personal favorite.

The post Carne Asada Dry Rub first appeared on Created by Diane.

I’m sharing with you my go-to meal. It’s full of flavor, easy to make and EVERYONE loves it, so that’s 3 reasons to make this pronto!

This is a go-to recipe for sure!

No matter what time of year it is, no matter what time of day it is, what day of the week it is, or who’s at the dinner table, this meal is a crowd-pleaser.

And if you’re looking to expand this meal, it’s great served with a side salad, garlic bread, sauteed broccoli with garlic.

What shape pasta is best? I love penne and bow ties, as they are easy to eat and serve too many, but wide noodles like fettuccine and pappardelle are really fun. If you want to stretch the meal or serve it to kids, macaroni noodles are great. And don’t forget about mini shells, they are a nice option as well.

Another great recipe to make is my baked ziti. it’s my go-to dish to make and give when making dinner for others, it transports well and can be easily reheated when needed.

This pasta with meat sauce recipe is a timeless crowd-pleaser that combines tender pasta with a rich, flavorful ground beef tomato sauce. Simmered slowly with aromatic garlic, sweet onions, and a splash of wine, this dish delivers hearty comfort food that’s perfect for family dinners or meal prep. The hint of crushed red pepper adds just the right touch of warmth without overpowering the classic flavors. Ready in under an hour, this recipe is simple, satisfying, and sure to become a staple in your recipe rotation.

Impromptu company?

Serve this!

The three items I try to have on hand are:

• pasta
• sauce
• ground beef (but since it doesn’t have a long fridge life, I often buy it, cook it, and freeze it so I can pull it out at a moment’s notice and have a freshly cooked meal that tastes like you spend more than 15 minutes making it!

Everyone coming over for the pre-game, game day, weeknight celebrating… you name it, this is the recipe to make,

and I’ll give you plenty of options to make everyone happy.

Not a meat-eater, dice up mushrooms or add in some white beans.

add peppers and onions, too.

Use ground pork and beef for a great flavor combo,

add ground turkey or chicken for a lighter tasting meal,

add in diced or grated zucchini to kick up the veggies in this dish.

First, let’s talk sauce. You can either make a sauce using my Tomato Sauce Recipe or buy a jar of sauce, but be sure to buy a great tasting sauce I suggest La Victoria White Linen or Barilla Marinara Sauce.

The Ratio I use is 1 pound pasta, 1 pound meat, 24 oz sauce.

Now to kick up the flavor and be sure this is the best tasting pasta and meat sauce, you can add in some fresh sliced or minced garlic, diced onion, about 1/4 cup white wine, and a good pinch of crushed red pepper for some spice. Those are my go-to add-ins.

You can certainly change up the flavor profile a bit with a tablespoon of soy sauce or a teaspoon of sesame oil for a more Asian-inspired flavor. 

I don’t always use the leanest beef, it gives the dish a dryer result and lacks a little flavor. But if you’re looking for some extra beefy flavor, add in some beef bouillon, that’ll sure kick up the flavor.

Add in sausage if you prefer, you can cook links or use ground sausage. 

Another great option is to make meatballs.

If you prefer chicken, use ground chicken or cut cooked chicken and add in a bit of chicken bouillon.

Want it to be creamy, add in a 1/2-1 cup heavy cream.

Want a different sauce…

• Give this a try… 3 cups chicken or beef broth or milk or a combo of both, with some chicken or beef bouillon 2 teaspoons or more, cornstarch 1-2 tablespoons, garlic 2 cloves, and onion 1/2 cup diced.
• I have lots of great sauce options here and lots of those sauces will work for pasta. I have a bunch of delicious pasta recipes here.

add cheese if desired, Parmesan or Romano cheese, I’m a huge Romano cheese fan, if you’re looking for a cheesy dish… add in some mozzarella cheese.

Serve with a side salad, or a nice green vegetable like broccoli, spinach, or just add a side of garlic bread. All great options!

Be sure to check below the recipe card for how I send my family off to work with meals every day, they all say it’s far better than eating out. 

Print

Pasta with Meat Sauce

A go-to meal that everyone loves, pasta with meat sauce is sure to satisfy your hungriest eaters.

Course Main Dish

Cuisine Italian

Keyword beef, pasta,

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 6 servings

Author Diane Schmidt - createdbydiane.com

Cost $8

Ingredients

• 1 lb pasta
• 1 lb ground beef
• 1/4 cup onion diced
• 2 cloves minced garlic
• 24 oz tomato sauce
• pinch crushed red pepper flakes
• 1/4 cup wine

Instructions

• Cook pasta until al dente' use package instructions for specific shapes as all shapes of pasta cook at different times.
• While the pasta is cooking...
• Saute the beef in a skillet add in the onion and garlic, and allow the beef to saute until fully cooked 135°.
• Add in the tomato sauce of your choosing (homemade or jarred) and then add a pinch of crushed red pepper or white wine according to your taste. Or add any other additions now, like cream, bouillon, or fresh herbs.
• Toss the sauce with the pasta and serve.
• This recipe can be easily multiplied for more servings.

Meal Prep: If you want to be able to have meals ready to go, for lunch or dinner, or just open your fridge and want to have delicious tasting meals ready to heat and eat, this is one that always satisfies. I purchase 20 oz containers, online or at Sam’s Club and pack the meals up every time I cook, that way all the food gets eaten. I place a sticky note on the shelf so they know what’s in each container. I often have 3varieties of meals, so there are lots of choices, and as I make meals, I prepare extra so I there are meals ready to go, I don’t have to cook every single day and it’s great when the day doesn’t go as planned and you can still have a homemade meal when you get home!

Other meal prep ideas:
Sweet and Sour Meatballs

The post Pasta with Meat Sauce first appeared on Created by Diane.

Think of these as your very own homemade hot pockets, but so much better than you can imagine!

These Tortilla Empanadas are fun and crispy!

Put any filling you’d like. 
Beef
Chicken
Turkey
Pork

Add cheese or veggies

add in a cooresponding flavor sauce that will go with the filling, and you’ll have to most fun weeknight meal ever.

From Mexican, to Italian, Breakfast, to Korean BBQ, Chicken Florentine with delicious cheese. The options are endless.

I love  Mexican as well as Spanish foods. I love it because it’s so flavorful, requires few ingredients to make it delicious, and there’s almost always a fresh element to it that kicks the flavor up a notch. And one of my favorite dishes is empanadas, along with chips and salsa of course, and don’t forget the guac or drizzle on some cilantro lime sauce.

These pockets of goodness are traced back to Portugal, Argentina, and Spain. And the name derives its meaning from the word “empanar” which means to  “wrap or coat in bread”. Traditional empanadas were originally made with a corn dough, though today many have a white or wheat flour dough.

And every culture has its own version of empanadas! In Poland, they’re called pierogies. In North America, you may know them as a turnover – or if we’re going frozen fast food – a hot pocket.

In Italian, it’s a ravioli, in Middle Eastern a fatayer, a spanakopita a Greek version, the Chinese make dumplings or even wontons, and they’re all delicious.  The only thing that changes is the filling and style of dough. Give these appetizers a try. And there’s a reason this style of food is so popular, they are absolutely delicious!

I’m going to show you a sweet little shortcut to making these little delights. Having homemade dough is amazing, but when you’re short on time, flour tortillas will do the trick fantastically! 

Be sure to check out my Taco Cones as well, they’re fun and easy to make!

The great thing about empanadas is they can be stuffed with anything your imagination will allow – I made these with ground beef, but the possibilities are endless…

I sauteed ground beef with taco seasoning, other great options are cooked chicken, refried beans, and/or cheese.

Some easy recipes for tortilla fillings:

You can use my tip for precooked chicken which makes lots of meals easy to prepare.  Or try using ground turkey or ground chicken for another twist. Pinto beans or black beans work very well for a meat-free option.

You can use salsa verde or your favorite seasoning, even lemon pepper with chicken would be a great option. Don’t forget that shredded pork will be fantastic in these empanadas.

You can season any of the meat using my taco seasoning recipe – it’s perfectly flavored and not too spicy. I use it a lot for many of my Mexican recipes, such as my Taco Baked Ziti, or taco chicken.

Of course, cheese is an excellent add-in for almost any dish – I’m a bit of a cheese-a-holic! Some of my favorites for Spanish and Mexican-inspired food are cheddar, cotija, or pepper jack.

And then I also love to add in the sweet and smokiness of grilled corn. It adds such a nice depth of flavor, balancing any spiciness and giving the dish a hint of fresh off the grill taste.

Now that we’ve got your stomach growling, let’s turn our attention to that empanadas recipe!

Grab a pan and heat to medium/high heat. Cook your desired ground meat in a skillet until fully cooked.

Add taco seasoning and cornstarch. Add in your water, and simmer until the sauce is thick. Turn off the heat and set it aside.

In a small bowl mix flour and water to create the “glue” to seal the tortillas together.

Grab those tortillas! You want them to be fresh, but if your tortillas feel like they’ve sat on the shelf a while and are not soft and pliable, microwave them for 20-30 seconds so they regain some of their softness back and won’t crack when you go to make your empanadas.

If your tortillas are dry, wrap them in damp paper towels, then microwave. This will help soften them and allow them to bend easily.

Place the glue on the edge of the tortillas, I use a spoon, don’t skimp, this is how they seal so if you don’t put enough and the “glue” dries out it’ll open and the filling will escape when you heat them.

Now, we’re going to fill our tortillas. The most important tip is not to overfill them, as they will not seal and then leak/break. Start with a spoonful of filling on one side of the tortilla. If you place the filling in the center of the tortilla it will make it more difficult to fold without putting too much pressure on the folded seam and inevitably break.

If you try to fill the tortillas then add the “glue” it’ll be more difficult to get it on the edge evenly.

Once the tortillas are folded over the filling press the edges firmly with your fingertips to seal the tortillas closed.

Prepare all the tortillas this way.

Now, begin cooking.

Heat a skillet, add a tablespoon of oil and place the empanadas to cook, using a spatula to turn them over to the other side after they’ve turned golden brown. Depending on your pan size you can fit multiple in the pan at once. Be careful not to overcrowd your pan.

Alternately, you can bake them on a baking sheet in the oven. Brush each side with oil, and bake at 375° until golden brown, turning them after 5 minutes, ensuring both sides cook evenly.

Serve with your favorite toppings! You can add salsa, cilantro, sour cream, or fresh thinly sliced radishes – it’s up to your taste buds!

These go really well with Mexican Rice, Pan Roasted Corn, a simple version of Elote.

The above empanadas were filled with beef, refried beans and cheese, so yummy!

Can I use corn tortillas?

Unfortunately, the corn tortillas don’t fold as well, and will often break. So, I’d stick to flour.

How long will the filling keep in the fridge if I wanted to make this ahead of time?

With meat or bean leftovers, it’s suggested to use them within 3-4 days. 

What if I wanted to make a dough for my empanadas?

I have a great recipe for that! Here is my regular empanadas recipe complete with dough instructions – Empanadas Recipe

With any filling you can add some cheese if desired, cheddar, cotija, or pepper jack are great options as well.

Check out my other Mexican Inspired Recipes here.

These shortcut empanadas are quick and easy, which makes them perfect for enjoying any day of the week, they reheat well so make a batch at the beginning of the week and skip the takeout and enjoy some delicious meals all week long!

These empanadas go well with:

• Mexican Rice
• Refried Beans
• Pan Roasted Corn

Print

Tortilla Empanadas

These quick and easy tortilla empanadas are sure to win you over, they can be made at a moment's notice, and are enjoyed by all. Handheld pocked of comfort food, ready in minutes.

Course Appetizer, Main Dish

Cuisine Mexican

Prep Time 15 minutes minutes

Cook Time 5 minutes minutes

Total Time 20 minutes minutes

Servings 10 servings

Author Diane Schmidt - createdbydiane.com

Ingredients

• 10 5 " flour tortillas or similar size
• 2 lbs ground beef pork, chicken, or turkey
• 1 tablespoon taco seasoning I use homemade if using prepared no need to add cornstarch
• 1 tablespoon cornstarch
• 1/3 cup water for taco seating
• 3 tablespoons flour
• 3 tablespoons water for gluing for tortillas together

Instructions

• Cook the ground meat in a skillet until fully cooked.
• Add taco seasoning and cornstarch is using it along with water, and simmer until the sauce is thick.
• In a small bowl mix flour and water to create the "glue" to seal the tortillas together.
• If the tortillas are not soft and pliable, microwave them for 20-30 seconds so they are soft and won't crack.
• Take a spoonful of "glue" and place it around the edge of the tortilla, then fill it, fold it, press the seam closed.
• The most important tip is not to overfill the tortillas, as they will not seal and then leak/break.
• Place a spoonful of filling on one side of the tortilla, then place the glue around the edge, generous enough to seal the edges nicely.
• Press the edges firmly with your fingertips until the edge is smooth and closed.
• Prepare all the tortillas, then begin cooking.
• Heat the skillet, add a tablespoon of oil, and place the empanadas to cook on each side. Depending on your pan size you can fit multiple in the pan at once, use a spatula to turn them over.
• Or you can bake them on a baking sheet in the oven, brush each side with oil bake at 375° until golden turning them after 5 minutes ensuring both sides cook evenly.

The post Tortilla Empanadas first appeared on Created by Diane.