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Empanada dough is filled with a tasty combination of ground beef, onion, black bean soup and queso fresco and is baked until golden perfection. They're loaded with flavor and guaranteed to become a weeknight favorite.
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Pork and shiitake mushrooms are simmered in a garlic tomato sauce in this paleo-friendly ragu; serve with sauteed vegetables or spinach.
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Modified by the Filipinos from Central to South American influences, this fragrant soup is made with ground beef, onions, tomatoes, potatoes, and lots of garlic. Serve as a stew or generously over rice.
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In less than 15 minutes, you can put together these mouthwatering, restaurant-style sandwiches that get a kick from banana peppers and cheesy goodness from melted provolone. Enjoy!
cooking.nytimes.com
Most of the components for pasteles, a traditional Puerto Rican holiday dish, can be made a day or two in advance, then brought to room temperature for assembly You can prepare the masa ahead, and freeze it for up to several months Pasteles can also be cooked right away, refrigerated for a few days or frozen in zip-top containers for several months
www.delish.com
Guy Fieri's fiery chili is perfect to share on game day while cheering on your favorite team.
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Plantains are gently fried, then smashed and shaped into cups and fried again. The crispy cups are then filled seasoned beef and topped with cheese in this impressive dish.
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This Mexican-inspired shepherd's pie with taco seasoning, taco sauce, and pan-fried onions and peppers, gets a nice nutty flavor from Emmentaler cheese.