Main Dishes

Dr Pepper Cheesy Beef Empanadas

103

Empanadas filled with shredded beef, Dr Pepper glaze, and cheese.

12
For the empanadas
1 (1.5 lb.) beef chuck roast
1 (12 oz.) can Dr Pepper
1 teaspoon salt
1 teaspoon pepper
1 onion, chopped
3-4 cloves garlic, minced
2 (14 oz.) boxes refrigerated pie crust (4 crusts)
8 ounces pepper jack or Monterrey jack cheese, shredded
1 egg, beaten
For the Dr Pepper glaze
1 (12 oz.) can Dr Pepper
2 tablespoons balsamic vinegar
2 tablespoons brown sugar
1 clove garlic, minced
1/4 teaspoon red pepper flakes
1 teaspoon chili powder
2 tablespoons cornstarch + 2 tablespoons water
Salt and pepper, to taste
Add the roast to the bowl of a slow cooker, along with one can of Dr Pepper, salt, pepper, onion, and 3-4 cloves garlic. Cover and cook on low for 6-8 hours, or until the beef shreds easily with a...
See the full directions on my site
Nutritions

Calories
465

Sodium
824mg
34% DV

Fat
24g
37% DV

Protein
17g
34% DV

Carbs
42g
14% DV

Fiber
2g
10% DV

I love entertaining, even if it is for a smaller group these days. I look forward to dinners with my kids, their spouses, and especially my little grandson. I always try to serve foods that’ll keep them wanting to come back for more, like my Corn Dip.

Corn Dip with Mexican Style Sour Cream Ingredients:
2 cans (15.25 oz) whole kernel sweet corn
1/2 cup onions ( diced )
1 can (4 oz) green chilis ( fire-roasted and diced )
1/3 package block style cream cheese ( full fat )
3/4 cup Mozzarella Cheese ( shredded )
3/4 cup Pepperjack Cheese
1/2 cup LALA Crema Mexicana
1 package tortilla chips
cilantro ( for garnish )
PAM Spray or similar
Nutritions

Calories
8879

Sodium
3818mg
159% DV

Fat
742g
1142% DV

Protein
90g
180% DV

Carbs
45g
15% DV

Fiber
15g
62% DV