Sweet and Savory Empanadas Recipes

1. Baked Beef Empanadas – Homemade Hooplah
2. Taco Empanadas – Amanda’s Cookin
3. Air Fryer Caramel Apple Empanadas – Wondermom Wannabe
4. Fig and Cheese Empanadas – Living Sweet Moments
5. Pork Carnitas Empanadas – Country’s Sweets
6. Pineapple Empanadas – Kitchen Gidget
7. Pork Picadillo Empanadas – Sense and Edibility
8. Tuna Empanadas – Tastes of Lizzy T
9. Mexican Baked Strawberry Empanadas – Fav Family Recipes
10. Cheddar Apple Empanadas – Sarah Hearts
11. Beef, Black Bean, and Corn Empanadas – Scattered Thoughts of a Crafty Mom
12. Poblano and Cheese Empanadas – Homemade Hooplah
13. Argentine Empanadas w/ Chimichurri Sauce – The Diva Dish
14. Spicy Chili Empanadas – Living Sweet Moments
15. Vegetarian Lentil and Sweet Potato Empanadas – Love and Olive Oil
16. Baked Plantain and Cheese Filled Empanadas – Living Sweet Moments
17. Biscoff and Peach Empanadas – Inside Bru Crew Life
18. Rotel Chicken Empanadas – Fantabulosity
19. Blueberry and Goat Cheese Empanadas – Jo Cooks
20. Pizza Empanadas – Princess Pinky Girl
21. Mexican Street Corn Empanadas – Take Two Tapas

More Recipe Ideas

Air Fryer Apple Crisp

Dutch Oven Chicken Pot Roast

Crispy Greek Smashed Potatoes

Easy Cajun Pasta Skillet

The post Sweet and Savory Empanadas Recipes appeared first on The Rockstar Mommy.

Tres Leche Cupcakes

1. Preheat the oven to 350° and line a cupcake pan with liners and spray with cooking spray.
2. In a large bowl, beat the butter, sugar, brown sugar, and egg yolks till whipped and yellow.
3. Add the vanilla and milk and beat until combined.
4. Combine the flour, soda, baking powder and salt together and stir in.
5. In a separate bowl, using clean and dry beaters, beat the whites till peaks form.  Gently fold into the cake mix.  
6. Spoon the cupcake liners ¾ full and place in the oven. Bake for 20 minutes or until a toothpick inserted in the middle comes out clean.
7. While the cupcakes are baking, combine the evaporated milk, sweetened condensed milk and the heavy cream.
8. When the cupcakes come out of the oven, use a toothpick and poke holes all over the cupcakes.
9. Slowly pour the sweetened milk over the cupcakes, repeat a few times.  Allow the cupcakes to cool.
10. Beat the butter until light and fluffy, then add the powdered sugar, vanilla, salt and heavy cream.  Beat until combined.
11. When the cupcakes have cooled, use a piping bag or a spatula and ice the cupcakes.  Cut the strawberries in halves or slices and top the cupcakes with the strawberry pieces.

More Recipe Ideas

Brownie Popsicles

Almond Lemon Bread

Kitchen Sink Cookie Bars

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Tres Leche Cupcakes

If you love a classic tres leches cake, these Tres Leche Cupcakes are a fun twist that’s perfect for parties, holidays, or just because you’re craving something sweet.

Course Dessert

Cuisine Cake, Mexican

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 12

Calories 570kcal

Ingredients

Ingredients:

• 3/4 cup unsalted butter softened
• 2/3 cup sugar
• 1/3 cup brown sugar
• 3 eggs separated
• 1 teaspoon vanilla
• 3/4 cup milk
• 1 cup sifted all purpose flour
• 1/4 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup evaporated milk
• 1/2 cup sweetened condensed milk
• 1/2 cup heavy cream

Frosting:

• 3 sticks butter softened
• 6 cups sifted powdered sugar
• 1 teaspoon vanilla
• 1/2 teaspoon salt
• 3 tablespoons heavy cream
• Strawberries for garnish

Instructions

• Preheat the oven to 350° and line a cupcake pan with liners and spray with cooking spray. In a large bowl, beat the butter, sugar, brown sugar, and egg yolks till whipped and yellow.
  
• Add the vanilla and milk and beat until combined. Combine the flour, soda, baking powder and salt together and stir in.
  
• In a separate bowl, using clean and dry beaters, beat the whites till peaks form. Gently fold into the cake mix.
  
• Spoon the cupcake liners ¾ full and place in the oven. Bake for 20 minutes or until a toothpick inserted in the middle comes out clean.
  
• While the cupcakes are baking, combine the evaporated milk, sweetened condensed milk and the heavy cream.
• When the cupcakes come out of the oven, use a toothpick and poke holes all over the cupcakes.
  
• Slowly pour the sweetened milk over the cupcakes, repeat a few times. Allow the cupcakes to cool.
  
• Beat the butter until light and fluffy, then add the powdered sugar, vanilla, salt and heavy cream. Beat until combined.
  
• When the cupcakes have cooled, use a piping bag or a spatula and ice the cupcakes. Cut the strawberries in halves or slices and top the cupcakes with the strawberry pieces.
  

Nutrition

Calories: 570kcal | Carbohydrates: 74g | Protein: 5g | Fat: 33g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 157mg | Sodium: 491mg | Potassium: 162mg | Fiber: 0.3g | Sugar: 85g | Vitamin A: 1405IU | Vitamin C: 1mg | Calcium: 135mg | Iron: 1mg

The post Tres Leche Cupcakes appeared first on The Rockstar Mommy.

Ingredient Notes

• Lean ground bee: Gives you a hearty base without too much grease
• Black beans: Add texture and extra protein
• Enchilada sauce: Brings that rich, saucy flavor
• Green chiles: Add a mild kick without being overpowering
• Taco seasoning: Ties all the flavors together
• Rice: Makes this a complete, filling meal
• Bell peppers: Add color and a little sweetness
• Shredded cheese: Melts on top for that perfect finish

Slow Cooker Mexican Casserole

1. Heat a large skillet over medium-high heat. Cook and crumble the beef until no longer pink. Drain excess grease. Add the onions and garlic. Cook, stirring occasionally, until onions soften.
2. Add the taco seasoning and stir to combine. Transfer into the Crockpot.
3. Add the black beans, red enchilada sauce, diced tomatoes and green chiles, frozen corn, beef broth, uncooked rice, and bell peppers. Stir together to evenly distribute and so it cooks evenly.
4. Cover and cook on low for 4-5 hours or high for 2 ½-3 hours, until rice is tender.
5. Sprinkle the cheese on top. Cover with lid for about 5 minutes to allow the cheese to melt.
6. Serve with desired toppings.

More Recipe Ideas

Sweet and Savory Empanadas Recipes

Tres Leche Cupcakes

Slow Cooker Mexican Casserole

Air Fryer BBQ Pulled Pork Taquitos

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Slow Cooker Mexican Casserole

If you need an easy dinner that checks all the boxes for busy weeknights, this Slow Cooker Mexican Casserole is it.

Course Dinner

Cuisine Beef, casserole, Crockpot, Mexican, Slow Cooker

Prep Time 15 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 15 minutes minutes

Servings 6

Calories 560kcal

Ingredients

• 2 lbs lean ground beef
• 1 onion diced
• 4 garlic cloves minced
• 1 oz packet taco seasoning
• 15 oz can black beans rinsed and drained
• 10 oz can red enchilada sauce
• 10 oz can diced tomatoes and green chilies
• 10 oz bag frozen corn kernels
• 1 ½ cups beef broth or water
• 1 cup long grain white rice parboiled, uncooked
• 1 large green bell pepper diced
• 1 large red bell pepper diced
• 1 cup shredded mexican/fiesta blend cheese

Instructions

• Heat a large skillet over medium-high heat. Cook and crumble the beef until no longer pink. Drain excess grease. Add the onions and garlic. Cook, stirring occasionally, until onions soften.
  
• Add the taco seasoning and stir to combine. Transfer into the Crockpot.
  
• Add the black beans, red enchilada sauce, diced tomatoes and green chiles, frozen corn, beef broth, uncooked rice, and bell peppers. Stir together to evenly distribute and so it cooks evenly.
  
• Cover and cook on low for 4-5 hours or high for 2 ½-3 hours, until rice is tender.
  
• Sprinkle the cheese on top. Cover with lid for about 5 minutes to allow the cheese to melt.
  
• Serve with desired toppings.
  

Nutrition

Calories: 560kcal | Carbohydrates: 61g | Protein: 48g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 111mg | Sodium: 1510mg | Potassium: 1164mg | Fiber: 10g | Sugar: 7g | Vitamin A: 1658IU | Vitamin C: 56mg | Calcium: 219mg | Iron: 7mg

The post Slow Cooker Mexican Casserole appeared first on The Rockstar Mommy.

Ingredient Notes

• Pulled Pork: Tender shredded pork shoulder mixed with your favorite BBQ flavor makes the hearty base of these taquitos.
• Barbecue Sauce: Adds smoky sweetness and keeps the pork mixture juicy inside each tortilla.
• Fajita-Size Flour Tortillas: Soft flour tortillas roll easily and crisp up beautifully in the air fryer basket.
• Colby Jack or Sharp Cheddar Cheese: Melty cheese binds the filling together and adds rich flavor to every bite.

How to Make Air Fryer Pulled Pork Taquitos

1. Preheat your air fryer to 400 degrees F and lightly coat the air fryer basket with cooking spray or a little avocado oil.
2. In a large bowl or mixing bowl, combine the pulled pork, barbecue sauce, and cheddar cheese until evenly blended.
3. Lay a tortilla on your work surface and spoon about 2 tablespoons (or about ¼ cup of pork mixture for larger tortillas) slightly off-center.
4. Roll tightly without tearing and place seam side down in the basket.
5. Cook for 6–8 minutes, flipping halfway through (around the 3–4 minutes mark), until crisp and golden brown.
6. Serve hot with sour cream, hot sauce, or your favorite BBQ sauce.

More Recipe To Try

Air Fryer Apple Crisp

Air Fryer Biscuit Apple Pies

Air Fryer Potato Wedges

Air Fryer BBQ Pulled Pork Taquitos

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Air Fryer Barbecue Pulled Pork Taquitos

These Air Fryer BBQ Pulled Pork Taquitos are one of our favorite ways to turn leftover barbecue into a crispy, family friendly meal.

Course Appetizer

Cuisine air fryer, Mexican

Prep Time 10 minutes minutes

Cook Time 8 minutes minutes

Total Time 18 minutes minutes

Servings 10

Calories 410kcal

Ingredients

• 3 cups pulled pork
• 1 cup barbecue sauce
• 20 fajita size flour tortillas
• 1 cup colby jack or sharp cheddar cheese

Instructions

• Preheat the air fryer to 400 degrees. Prepare the basket with nonstick cooking spray.
  
• In a bowl, blend the pork, barbecue sauce, and cheese.
  
• Place about 2 tablespoons of the pork off-center in each tortilla. Roll up the tortilla as tightly as possible without tearing the tortilla and place on the air fryer basket with the seam side down.
  
• Cook in the air fryer for 6 to 8 minutes, depending on the wattage of your air fryer, flipping halfway.
  
• Serve with additional barbecue sauce, if desired.
  

Nutrition

Calories: 410kcal | Carbohydrates: 54g | Protein: 17g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Cholesterol: 42mg | Sodium: 1233mg | Potassium: 150mg | Fiber: 2g | Sugar: 22g | Vitamin A: 284IU | Vitamin C: 1mg | Calcium: 212mg | Iron: 3mg

The post Air Fryer BBQ Pulled Pork Taquitos appeared first on The Rockstar Mommy.

Copycat Taco Bell Recipes

1. Copycat Taco Bell Nacho Fries – CopyKat
2. Copycat Taco Bell Chipotle Sauce – Clarks Condensed
3. Copycat Taco Bell Caramel Apple Empanada – Clarks Condensed
4. Copycat Taco Bell Quesadilla Sauce – Megs Everyday Indulgence
5. Copycat Taco Bell Quesadillas – The Gracious Wife
6. Copycat Taco Bell Mexican Pizza – Simplistically Living
7. Copycat Taco Bell Baja Blast Freeze – Simplistically Living
8. Copycat Taco Bell Enchirito – Amanda’s Cookin
9. Copycat Taco Bell Cinnabon Delights – Baking Beauty
10. Copycat Taco Bell Loaded Potato Grillers – Daily DIY Life
11. Copycat Taco Bell Nacho Doritos Locos Tacos – 1 Fine Cookie
12. Copycat Taco Bell Cool Ranch Doritos Locos Tacos – 1 Fine Cookie
13. Copycat Taco Bell Spicy Potato Soft Taco – Clarks Condensed
14. Copycat Taco Bell Crunchwrap Supreme – Family Fresh Meals
15. Copycat Taco Bell AM Crunch Wrap – 4 Sons R Us
16. Copycat Taco Bell Cinnamon Twists – Adventures of a Nurse
17. Copycat Taco Bell Cheesy Fiesta Potatos – CopyKat
18. Copycat Taco Bell Power Bowl – CopyKat
19. Copycat Taco Bell Mexi Melts – Love Baked Good Cakes
20. Copycat Taco Bell Baja Sauce – Garlic Salt and Lime

More Copycat Recipes

Copycat Dunkaroo Dip

Copycat Taco Bell Recipes

Copycat California Pizza Kitchen Thai Chicken Pizza

Carrabba’s Slow Cooker Minestrone Soup

The post Copycat Taco Bell Recipes appeared first on The Rockstar Mommy.

The combination of sweet corn, tangy lime, spicy jalapeno, and cilantro creates a mouthful of flavors and textures that can be enjoyed as a topping for grilled meats, tacos, or salads, or simply as a dip with tortilla chips. It’s the perfect way to add a burst of summertime freshness to any meal or gathering!

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How to Make Corn Salsa

1. In a large mixing bowl add all ingredients together.
2. Stir ingredients and mix until well combined.
3. Chill salsa for 30 minutes to allow flavors to mend together. Serve with chips, salad bowls, or even tacos.

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Corn Salsa Recipe

Whether you're building burrito bowls, topping off chicken tacos, or just scooping with tortilla chips, this fresh corn salsa recipe is guaranteed to be a hit.

Course Appetizer

Cuisine dip, healthy, Mexican

Prep Time 20 minutes minutes

Cook Time 0 minutes minutes

Chill Time 1 hour hour

Total Time 1 hour hour 20 minutes minutes

Servings 12

Calories 110kcal

Ingredients

• 28 oz can Southwest Sweet Corn drained
• 14 oz can White Corn drained
• 1 Poblano Pepper seeded and diced
• 1 Red Pepper Seeded and diced
• 1 small Red Onion diced
• 1 small Green Pepper diced
• 1 Jalapeño seeded and diced
• 2 tablespoons Cilantro chopped
• 2 Limes freshly squeezed
• 1 Lemon freshly squeezed
• 1 teaspoon Salt
• 1 teaspoon Black Pepper

Instructions

• In a large mixing bowl add all ingredients together.
  
• Stir ingredients and mix until well combined.
  
• Chill salsa for 30 minutes to allow flavors to mend together. Serve with chips, salad bowls, or even tacos.
  

Nutrition

Calories: 110kcal | Carbohydrates: 25g | Protein: 4g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Sodium: 218mg | Potassium: 305mg | Fiber: 4g | Sugar: 7g | Vitamin A: 285IU | Vitamin C: 30mg | Calcium: 14mg | Iron: 1mg

The post Corn Salsa appeared first on The Rockstar Mommy.

20 Seafood Fish Taco Recipes

Shrimp Tacos with Spicy Cilantro Lime Sauce – Spaceships and Laser Beams

Blackened Rockfish Tacos with Mango Salsa – A Peachy Plate

Ahi Tuna Tacos with Wasabi, Mango, Avocado Salsa – This Mama Cooks

Pan-Seared Scallop Tacos – Maven Cookery

Vietnamese Shrimp Tacos – Went Here 8 This

Chili Lime Shrimp Tacos with Avocado Cream – 24 Bite

Blackened Shrimp Tacos with Mango Salsa – Wholly Tasteful

Salmon Tacos with Fresh Salsa – Amanda’c Cookin

Shrimp Tacos with Avocado Crema – Fresh Apron

Easy Fish Tacos – Confessions of an Over-Worked Mom

Salmon Tacos with Kiwi Pomegranate Salsa – Grandbaby-Cakes

Asian Style Tuna Tacos – :Living Sweet Moments

Mahi Mahi Fish Tacos – Carlsbad Cravings

Lobster Roll Street Tacos – Daily Dish Recipes

Bang Bang Shrimp Tacos – Damn Delicious

Fried Oyster Tacos with Citrus Salsa – Beyond Mere Sustenance

Sheet Pan Hawaiian Pineaple Shrimp Tacos – Half-Baked Harvest

Calamari Tacos with Salsa Naranja – Closet Cooking

Best Fish Tacos with Slaw – Le Creme de la Crumb

Cod Tacos with Slaw and Creamy Taco Fish Sauce – Maven Cookery

The post 20 Seafood Fish Taco Recipes appeared first on The Rockstar Mommy.

Serve this Enchilada Meatball Bake with a side of sweet corn, cornbread, or another Tex-Mex dish to enjoy on the side. 

Enchilada Meatball Bake

1. Preheat the oven to 375F. Place olive oil in a skillet over medium-high heat.
2. Once the oil is hot, add the diced onion and cook until golden and translucent, about 4 minutes.
3. Add the minced garlic and cook for 1 minute.
4. Add the black beans, meatballs and red enchilada sauce and stir to combine.
5. Top with shredded cheddar cheese and transfer the skillet to the oven.
6. Bake until the cheese is melted, about 8-10 minutes.
7. Garnish with green onions and serve as is or over rice or pasta.

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Enchilada Meatball Bake

If you're searching for a quick, flavorful dinner that satisfies everyone at the table, this Enchilada Meatball Bake is the perfect solution.

Course Casserole, Dinner

Cuisine Mexican

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 6

Calories 272kcal

Ingredients

• 2 Tablespoons Olive Oil
• 1 onion diced
• 2 teaspoons Minced Garlic
• 15.5 oz can of Black Beans drained (approximately 1 ½ cups)
• 30 Meatballs pre-cooked and thawed
• 14 oz can Red Enchilada Sauce
• 1 1/2 cups Shredded Cheddar Cheese
• 2 Green Onions sliced for garnish

Instructions

• Preheat the oven to 375F. Place olive oil in a skillet over medium-high heat.
• Once the oil is hot, add the diced onion and cook until golden and translucent, about 4 minutes.
• Add the minced garlic and cook for 1 minute.
• Add the black beans, meatballs and red enchilada sauce and stir to combine.
• Top with shredded cheddar cheese and transfer the skillet to the oven.
• Bake until the cheese is melted, about 8-10 minutes.
• Garnish with green onions and serve over rice or pasta

Nutrition

Calories: 272kcal | Carbohydrates: 20g | Protein: 13g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 32mg | Sodium: 1044mg | Potassium: 297mg | Fiber: 7g | Sugar: 5g | Vitamin A: 745IU | Vitamin C: 5mg | Calcium: 233mg | Iron: 2mg

The post Enchilada Meatball Bake appeared first on The Rockstar Mommy.

Above all else, I LOVE the taste of homemade salsa, bursting with bright colors and juicy flavors from the fresh produce that gets diced and tossed together so effortlessly. Honestly – this Fresh Mango Salsa is only going to take you 10 minutes and looks absolutely stunning in a bowl, ready to be devoured with tortilla chips, added to tacos or served over fresh fish. I sometimes even eat it straight from the bowl!

Try this Mango Salsa for your next family meal or take it to the next potluck – you’ll be thanked for it, trust me!

Fresh Mango Salsa

1. Prepare all ingredients and mix into a medium sized bowl.
2. Chill in the refrigerator for at least 30 minutes. Ideally, let chill for 2 hours.

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Fresh Mango Salsa

This Fresh Mango Salsa is only going to take you 10 minutes and is ready to be devoured with tortilla chips, added to tacos or served over fresh fish.

Course Appetizer, dip

Cuisine healthy, Mexican

Keyword fresh, spicy

Prep Time 10 minutes minutes

Cook Time 0 minutes minutes

Chilling Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 8

Calories 46kcal

Ingredients

• 1 ½ cups fresh mango diced
• ¾ cup avocado diced
• ⅓ cup red bell pepper diced
• ¼ cup red onion diced
• 1 tablespoon jalapeno pepper de-seeded and minced
• ⅓ cup chopped fresh cilantro
• 2 tablespoons fresh lime juice
• ¼ teaspoon salt

Instructions

• Prepare all ingredients and mix into a medium sized bowl.
• Chill in the refrigerator for at least 30 minutes. Ideally, let chill for 2 hours.

Nutrition

Calories: 46kcal | Carbohydrates: 7g | Protein: 1g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 75mg | Potassium: 153mg | Fiber: 2g | Sugar: 5g | Vitamin A: 617IU | Vitamin C: 25mg | Calcium: 8mg | Iron: 0.2mg

The post Fresh Mango Salsa appeared first on The Rockstar Mommy.

Creamy Salsa Dip

1. Add the cream cheese, salsa, and sour cream to a bowl.
2. Stir to combine all the ingredients. Serve immediately or refrigerate until ready to serve.

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Creamy Salsa Dip

Course Appetizer

Cuisine dip, Mexican

Prep Time 5 minutes minutes

Cook Time 0 minutes minutes

Total Time 5 minutes minutes

Servings 8

Calories 123kcal

Ingredients

• 8 ounce package cream cheese softened
• 1 cup salsa
• 1 cup sour cream

Instructions

• Add the cream cheese, salsa, and sour cream to a bowl. Stir to combine all the ingredients.
• Serve immediately or refrigerate until ready to serve.

Nutrition

Calories: 123kcal | Carbohydrates: 6g | Protein: 3g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 32mg | Sodium: 324mg | Potassium: 190mg | Fiber: 1g | Sugar: 4g | Vitamin A: 492IU | Vitamin C: 1mg | Calcium: 80mg | Iron: 0.2mg

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