RANCH HAND SANDWICHES
Provided by Ree Drummond : Food Network
Categories main-dish
Time 6h20m
Yield 6 sandwiches
Number Of Ingredients 15
Steps:
- Spread bacon jam on the bottom half of each deli roll. Then layer on some shredded Pop Pulled Pork and a slice of country ham and pepper jack. Add bread and butter pickles, top with the other half of the roll and wrap in paper.
- Place the onion slices in the bottom of a slow cooker. Sprinkle the pork with the salt, pepper and garlic powder, then place it on top of the onions. Crack open the can of pop and pour it over the whole thing. Add the whole bottle of BBQ sauce and the hot sauce, then add the brown sugar to the liquid and stir.
- Put on the lid, set the slow cooker to high and cook for 6 hours. When it's done, the pork will be dark and weird and wonderful. It'll also be fork-tender. That's when you know it's done.
- Remove the meat from the slow cooker and shred completely. Spoon the fat from the sauce. Return the meat to the slow cooker and keep in the sauce until ready to serve. Divine!
TACO HAND PIES
These taco pies are easier to handle than those regular tacos you need two hands to keep the the shells from cracking and the fillings from falling out. Pico de gallo and pepper Jack cheese round out the flavors of the taco beef. Taco hand pies are perfect for parties and on-the-go meals. Serve with picante sauce for dipping.
Provided by bd.weld
Categories Main Dish Recipes Savory Pie Recipes Beef Pie Recipes
Time 55m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
- Mix tomatoes, onion, cilantro, jalapeno pepper, and garlic salt together in a mixing bowl.
- Cook and stir beef in a saute pan over medium-high heat until no longer pink, 5 to 7 minutes. Drain fat and return beef to the pan. Add water and taco seasoning; stir thoroughly until fully incorporated and water has been absorbed, 2 to 3 minutes. Add the tomato mixture and pepper Jack cheese,
- Lightly flour a work surface. Roll each empanada wrapper out to a 6-inch circle. Scoop 1/3 cup beef filling onto the center of each wrapper. Fold each wrapper in half to enclose the filling. Crimp edges with a fork to seal. Pierce the top of each pie twice with a fork. Transfer to the prepared baking sheet.
- Whisk egg and water together to make egg wash. Brush egg wash over the tops of the pies.
- Bake on the middle rack of the preheated oven until golden brown, about 20 minutes.
Nutrition Facts : Calories 226.2 calories, Carbohydrate 22.9 g, Cholesterol 43.5 mg, Fat 9.9 g, Fiber 1.3 g, Protein 11.7 g, SaturatedFat 3.7 g, Sodium 438.5 mg, Sugar 1 g
IMPOSSIBLY EASY TACO PIE
It's no surprise as to why this impossibly easy taco pie has over 700 positive reviews from your fellow home cooks. With 15 minutes of prep and a handful of ingredients, it's the easiest way to turn a pound of ground beef into a five-star supper. Once the cheese bubbles and bakes, this pie is a blank canvas for all your favorite taco toppings. Shredded lettuce, juicy tomatoes, sliced avocados and sour cream are just jumping-off points, feel free to get creative-this pie knows no limits!
Provided by Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 6
Number Of Ingredients 10
Steps:
- Heat oven to 400°F. Grease 9-inch pie plate. Cook ground beef and onion in 10-inch skillet over medium heat, stirring occasionally, until beef is brown; drain. Stir in seasoning mix (dry). Spoon into pie plate; top with chilies.
- Stir milk, eggs and Bisquick mix until blended. Pour into pie plate.
- Bake about 25 minutes or until knife inserted in center comes out clean. Sprinkle with cheese. Bake 8 to 10 minutes longer. Cool 5 minutes. Serve with salsa and sour cream.
Nutrition Facts : Calories 305, Carbohydrate 13 g, Cholesterol 130 mg, Fiber 1 g, Protein 22 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 630 mg
RANCH HAND MEXICAN PIE
Number Of Ingredients 11
Steps:
- Heat oven to 425°. Grease 9-inch pie plate. Place mashed potatoes in a bowl; stir in egg and green onions. Spread and press potato mixture evenly against bottom and side of pie plate. Bake 20-25 minutes or until light brown. Cook ground beef and chopped onion in 10-inch skillet, stirring occasionally, until beef is brown; drain thoroughly. Stir in remaining ingredients except cheese. Cover and cook over low heat 5 minutes, stirring occasionally. Spoon into shell; sprinkle with cheese. Bake 2-3 minutes or until cheese is melted. If desired, garnish with sour cream, green bell pepper, tomato, and avocado.
Nutrition Facts : Nutritional Facts Serves
RANCHER PIE
Coconut and pineapple pie. Extremely easy - kids could even help get it together. Very easy!
Provided by nattie35
Categories Desserts Pies Fruit Pie Recipes
Time 1h10m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Press pie crust pastry into a 9-inch pie pan.
- Combine crushed pineapple, sugar, coconut, margarine, eggs, and flour in a bowl; mix with a fork until well blended. Pour into pie crust pastry.
- Bake pie in the preheated oven until the middle is set and a toothpick inserted in the center comes out clean, about 1 hour.
Nutrition Facts : Calories 432.8 calories, Carbohydrate 61.1 g, Cholesterol 69.8 mg, Fat 19.9 g, Fiber 2.1 g, Protein 4.6 g, SaturatedFat 6.3 g, Sodium 263 mg, Sugar 46.8 g
MEXICAN SHEPHERD'S PIE
This is a Mexican version of the Shepherd's Pie that is so popular in the UK. I decided to try this one night when I did not have any mashed potatoes. Its cheap, quick and easy...and my kids loved it! Serve with a tossed green salad for a great family meal!
Provided by Michelle Blanchard Ardillo
Categories World Cuisine Recipes Latin American Mexican
Time 1h
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13 inch baking dish with cooking spray.
- Place the beef and onion in a skillet over medium heat. Cook until beef is evenly brown and onion is tender. Drain grease. Season with garlic powder, salt, and pepper. Mix in the tomatoes, and cook 5 minutes. Stir in the taco seasoning and water. Bring to a boil, reduce heat to low, and continue cooking 5 minutes, until thickened. Transfer to the prepared baking dish, and top evenly with corn.
- Prepare the corn muffin mix according to package directions. Spread evenly over the corn layer in the baking dish.
- Bake 20 minutes in the preheated oven, or until puffed and golden. Garnish with olives and cheese.
Nutrition Facts : Calories 407.2 calories, Carbohydrate 33.9 g, Cholesterol 70.6 mg, Fat 19.8 g, Fiber 1.8 g, Protein 22.6 g, SaturatedFat 8.4 g, Sodium 1222.5 mg, Sugar 7.1 g
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