Hi, foodies! Fasten your seatbelts and prepare to roll up your sleeves and dive into the flavorful realm of ground beef dishes that will have your taste buds singing! Ground beef is similar to having that go-to friend who’s always there for you budget-friendly, versatile, and willing to transform into whatever culinary fantasy you’re dreaming of. No matter whether you’re speeding through a quick weeknight dinner or simmering up a rich weekend meal, ground beef is your trusty standby that never fails.
What makes ground beef so magical? It’s a blank canvas, soaking up flavors from across the globe, from spicy Tex-Mex to rich Italian comfort food. It’s the type of ingredient that feels like home, no matter how you cook it. Picture this: a sizzling pan, the aroma of beef mixing with spice, and the promise of food that’s as comforting as a hug. These recipes are all about fantastic flavors, simple steps, and meals that beckon everyone to the table with smiles.
We’re on a tasty tour with you today of 14 of our favorite ground beef recipes that will become cornerstones in your kitchen. From reassuringly familiar classics to bold spin-offs that’ll surprise and delight, these recipes are full of flavor and easy enough for anyone to make. So put on your apron, fire up the stove, and let’s get cooking these recipes are gonna knock it out of the park.
1. Hearty Layered Lasagna
There’s nothing homey like a steaming hot plate of lasagna, and this decadent layered lasagna is ultimate comfort food. It’s the kind of dish that fills your kitchen with irresistible aromas and has everyone scrambling to the table. With rich ground beef sauce, creamy ricotta, and gooey mozzarella layered inside, every spoonful is a perfect combination of savory, cheesy goodness that’s perfect for family dinners or feeding a crowd.
Assembly of this lasagna is more like creating a delicious work of art. It starts with a rich sauce, cooking ground beef with onions and garlic and tomato paste until thick and rich. That’s followed by the best part: layering no-boil noodles (because who has time to boil the pasta?) with that rich sauce, spoonfuls of seasoned ricotta, and big handfuls of mozzarella. It’s the sort of process that is rewarding, cooking knowing you’re producing something that’ll be making the entire family ask for seconds.
Grandma’s Lasagna
Equipment
- 1 Large Stockpot For making the tomato sauce and boiling pasta.
- 1 Large Roasting Pan or Casserole Dish For assembling and baking the lasagna.
- 1 Box Grater For shredding mozzarella and Pecorino Romano.
- 1 Large Mixing Bowl For combining ricotta mixture.
- 1 Spider or Tongs For transferring cooked pasta.
Ingredients
Main
- Fine table salt and freshly ground black pepper
- 1 1/2 pounds #16 mafaldine pasta
- Homemade Tomato Sauce recipe follows
- 3 pounds whole milk ricotta cheese
- One 1-pound block low-moisture whole milk mozzarella preferably Polly-O, shredded on the large holes of a box grater
- 2 cups chopped prosciutto slices
- 2 cups grated Pecorino Romano preferably Locatelli
- Three 28-ounce cans whole peeled plum tomatoes preferably Red Pack
- 3 tablespoons olive oil
- 3 garlic cloves
- 2 hot Italian sausages
- 2 sweet Italian sausages
- One 8-ounce can tomato paste preferably Contadina
- Kosher salt and freshly ground black pepper to taste
- 6 large cooked meatballs optional
- 1 bunch of fresh basil
- 1 to 2 teaspoons sugar to taste
Instructions
- Prepare the Homemade Tomato Sauce by sautéing garlic and sausages, then adding crushed tomatoes, tomato paste, basil, and simmering for at least 2 hours.
- Remove sausages and meatballs (if using) from the sauce; shred or slice them for later use.
- Bring a large pot of salted water to a rolling boil and cook the mafaldine pasta until al dente; drain and set aside.
- In a large mixing bowl, combine ricotta cheese with shredded mozzarella, Pecorino Romano, and chopped prosciutto.
- Season the ricotta mixture generously with salt and pepper.
- Begin assembling the lasagna by spreading a thin layer of tomato sauce on the bottom of a large roasting pan.
- Layer with mafaldine pasta, then a portion of the ricotta mixture, followed by more sauce and some shredded meats/meatballs.
- Repeat the layering process until all ingredients are used, finishing with a generous layer of sauce and cheese on top.
- Cover the lasagna tightly with foil and bake in a preheated oven at 375°F (190°C) for 60-75 minutes.
- Remove the foil and bake for an additional 15-20 minutes, or until the cheese is golden and bubbling. Let rest for 20-30 minutes before serving.
Notes
Here’s how to do it:
- Brown the base: Heat olive oil in a large pot, sauté minced onion, garlic, salt, and pepper until golden (about 6 minutes). Add 1 1/2 pounds of ground beef and break it up as it browns, then add tomato paste, whole tomatoes, and oregano to make a rich and fragrant sauce.
- Layer it up: In a 9×13-inch pan, spread with a layer of beef-tomato sauce, topped with three no-boil lasagna noodles, additional sauce, ricotta, and mozzarella, and repeat to form a second layer. Finish with a third layer of noodles, sauce, and cheese.
- Bake perfectly: Cover with foil and bake at 375°F for 45 minutes, remove foil and bake an additional 30 minutes until golden brown and bubbly. Let it rest for 10-15 minutes to set for perfect slices.
- Pro tip: The resting time is key, as the Food & Wine Test Kitchen notes, “It allows the cheese to firm up slightly, so it’s still melty but holds its shape.” Whether you’re serving this for a cozy Sunday dinner or a festive gathering, this lasagna is a guaranteed crowd-pleaser that’s worth every minute of prep.
2. Unstuffed Peppers
Who needs to stuff peppers when you can get all that old-fashioned taste in half the time? These Unstuffed Peppers are a weeknight champion, delivering the same cozy comfort of stuffed peppers but in a lightning-fast 30-minute skillet dinner. It’s the kind of recipe that allows you to feel like a kitchen rockstar and not break a sweat, perfect for those nights when you’re on the go and crave something satisfying.
This recipe is all about simplicity and big flavor. You’ll combine ground beef, instant rice, and vibrant green peppers in a skillet, creating a dish that’s as colorful as it is delicious. Got leftover rice from last night’s takeout? Use it here to shave even more time off the prep 2 cups of cooked rice will do the trick. It’s a fantastic way to repurpose leftovers and get dinner on the table in a flash.
Unstuffed Peppers Casserole
Equipment
- 1 Large Skillet or Dutch Oven For browning meat and cooking vegetables
- 1 9×13 inch Baking Dish For assembling and baking the casserole
- 1 Wooden Spoon or Spatula For stirring and breaking up meat
- 1 Measuring Cups and Spoons For accurate ingredient measurement
- 1 Cutting Board and Knife For chopping vegetables
Ingredients
Main
- 1 1/2 pounds ground beef
- 1 cup onion chopped
- 1/2 cup celery chopped
- 2 large bell peppers cut in 1-inch squares
- 1 1/2 teaspoons salt
- 1 teaspoon celery flakes optional
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon dried leaf oregano
- 1/2 teaspoon dried leaf basil
- 1/2 teaspoon garlic powder
- 1 can 14.5 ounces diced tomatoes
- 1 can 15 ounces tomato sauce, divided
- 1 1/2 teaspoons Worcestershire sauce
- 1 1/2 cups cooked rice
- 8 ounces shredded Cheddar cheese or Cheddar Jack blend
Instructions
- Preheat oven to 350°F (175°C).
- In a large skillet or Dutch oven, brown the ground beef over medium heat, breaking it apart; drain excess fat.
- Add chopped onion and celery to the skillet and cook until softened, about 5-7 minutes.
- Stir in the bell peppers, salt, celery flakes (if using), black pepper, oregano, basil, and garlic powder.
- Cook for an additional 5 minutes, stirring occasionally.
- Pour in the diced tomatoes (undrained), tomato sauce, and Worcestershire sauce; stir to combine.
- Bring the mixture to a simmer, then reduce heat and cook for 10-15 minutes, allowing flavors to meld.
- Stir in the cooked rice.
- Transfer the entire mixture to a 9×13 inch baking dish.
- Top evenly with shredded Cheddar or Cheddar Jack cheese.
- Bake for 20-25 minutes, or until the casserole is heated through and the cheese is melted and bubbly.
Notes
Why we love it:
- Quick and easy: Prepared in just 30 minutes, this dish is a convenient option for busy nights.
- All of the flavor: You get to relish the beefiness, the peppers’ sweetness, and the rice filling with none of the bother of stuffing.
- Family-friendly: “If you like stuffed peppers, you’ll love this quicker version,” writes author Beth Dewyer of Du Bois, Pennsylvania. It satisfies kids and adults alike!
This recipe is proof that you can’t spend hours in the kitchen to make something rich and comforting. It’s a hug bowl, basically, perfect for those nights when all you crave is comfort food and not the mountain of dishes that follows it. Serve it with a salad or some bread, and you have a dinner that will put everyone in a good mood.
3. Cheeseburger Soup
Imagine the gooey, cheesy, beefy goodness of a diner cheeseburger, but in a warm, comforting bowl of soup. That’s what this Cheeseburger Soup delivers, and it’s no wonder that it’s one of Taste of Home’s most beloved recipes of all time. With only 55 minutes of prep, this easy-level dish is a weeknight hero that captures the essence of a classic burger in every rich, creamy bite.
The charm of this soup lies in its simple yet powerful ingredients: ground beef, big potatoes, and Velveeta for that signature melty bite. Contributor Joanie Shawhan from Madison, Wisconsin, invented this dish after a local restaurant would not share their recipe with her. She used her own potato soup recipe and came up with a crowd-pleaser that’s hearty and delicious. It’s a cup of cheeseburger, and who can say no to that?
Cheeseburger Soup
Equipment
- 1 Large stockpot or Dutch oven
- 1 Small Saucepan
- 1 Whisk
- 1 Wooden Spoon or Heat-Resistant Spatula
- 1 Ladle
Ingredients
Main
- 4 tablespoons butter divided
- ½ pound lean ground beef
- ¾ cup chopped onion
- ¾ cup shredded carrots
- ¾ cup chopped celery
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 4 cups cubed potatoes
- 3 cups chicken broth
- ¼ cup all-purpose flour
- 1 ½ cups milk
- 2 cups cubed Cheddar cheese
- ¼ cup sour cream
- sliced green onions for garnish
Instructions
- Melt 1 tablespoon butter in a large pot over medium heat; add ground beef, onion, carrots, and celery. Cook and stir until beef is browned and crumbly, 5 to 7 minutes. Dotdash Meredith Food Studios
- Stir in basil and parsley. Add potatoes and broth and bring to a boil; reduce heat to low and simmer until potatoes are tender, 10 to12 minutes. Dotdash Meredith Food Studios
- Melt remaining 3 tablespoons butter in a small saucepan over medium heat. Add flour and whisk until smooth, about 1 minute. Gradually whisk in milk; simmer and stir until sauce is thick and smooth. Dotdash Meredith Food Studios
- Stir sauce into soup, stirring constantly. Bring to a boil; reduce heat to low and stir in cheese until melted. Add sour cream; stir until just heated through. Dotdash Meredith Food Studios
- Serve hot, garnished with sliced green onions. Enjoy! DOTDASH MEREDITH FOOD STUDIOS
Notes
Here’s why it’s irresistible:
- Burger goodness: The beef and Velveeta combo gets the taste of a cheeseburger perfectly.
- Filling and satisfying: Potatoes make it thick enough to serve as a meal on its own.
- Cozy perfection: Ideal for cold nights when you need something hot and comfort food-like.
This soup is a testament to the power of comfort food done right. Serve it with a sprinkle of extra cheese or some crusty bread for dipping, and watch it disappear. It’s the kind of recipe that brings everyone together, whether you’re feeding picky kids or hungry adults. Trust us, this one’s going into your regular rotation!
4. Mom’s Best Meat Loaf
There’s just something about meat loaf that is like a big hug from mom, and Michelle Beran of Claflin, Kansas, has the gold standard of recipes here. It’s the type of dish that calls to mind family suppers and snuggly nights, with a rich, meaty texture that’s irresistible. Ready in roughly 1 hour and 15 minutes (with a bit of standing time), this meat loaf is timeless.
The key to perfection in this meat loaf is ground beef that’s got a bit of fat in it i.e., 80/20 for that tender, full-bodied chew. Combined with milk, eggs, and onion, it’s a juicy, savory loaf that’s never dry. Michelle has a sweet story: “When I met my husband, he wasn’t a meat loaf man, but this recipe convinced him otherwise.” That’s not a glowing endorsement if we ever heard one.
Best Meatloaf
Equipment
- 1 skillet
- 1 Large Mixing Bowl
- 1 Loaf Pan 5×9-inch
- 1 Small Mixing Bowl For glaze
- 1 Meat Thermometer Essential for food safety and perfect doneness
Ingredients
Main
- 1 tablespoon butter
- ¼ cup minced onion
- 2 cloves garlic minced
- 1 ½ teaspoons salt
- 1 ½ teaspoons freshly ground black pepper
- 2 pounds extra-lean ground beef
- 3 slices bread toasted and crumbled
- 7 buttery round crackers crushed
- 1 egg lightly beaten
- 3 ½ tablespoons sour cream
- 1 ½ tablespoons Worcestershire sauce
- 1 15 ounce can tomato sauce, divided
- ¼ cup milk or as needed (Optional)
- 3 tablespoons ketchup
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Gather all ingredients. Dotdash Meredith Food Studios
- Melt butter in a skillet over medium heat, and cook onion and garlic until onion is soft and translucent, about 5 minutes. Remove from heat, and season with salt and pepper. Dotdash Meredith Food Studios
- Combine onion and garlic mixture, beef, crumbled bread, crushed crackers, egg, sour cream, Worcestershire sauce, and 1/2 can tomato sauce in a large bowl. Mix until well combined. Gradually stir in milk, 1 teaspoon at a time, until mixture is moist, but not soggy. Dotdash Meredith Food Studios
- Transfer the mixture to a 5×9-inch loaf pan. Bake uncovered in the preheated oven for 40 minutes. Increase oven temperature to 400 degrees F (200 degrees C). Continue baking 15 minutes, to an internal temperature of 160 degrees F (70 degrees C). Dotdash Meredith Food Studios
- Mix the remaining tomato sauce and ketchup in a small bowl. Pour over the top of the meatloaf, and continue baking for 10 minutes. Dotdash Meredith Food Studios
- Serve hot and enjoy! DOTDASH MEREDITH FOOD STUDIOS
Notes
Tips for the best meat loaf:
- Fat is flavor: Use 80/20 ground beef to keep it moist and flavorful.
- Let it rest: Let it rest 10-15 minutes after baking to trap the juices inside.
- Make it yours: Glaze it with ketchup or barbecue sauce for the extra kick of flavor.
This meat loaf is the ultimate comfort food, and it’s wonderful served with green beans and mashed potatoes for an old-fashioned meal. It’s a love-passed-down recipe, and once you try it, you’ll see why it’s a family favorite. Get ready to make some new memories with this one.
5. Easy Taco Soup
When the weather gets cold, there’s nothing that gets you cozy on the inside quite like a bowl of hot Simple Taco Soup. This 25-minute, no-nonsense recipe is a bowl hug, bursting with Tex-Mex flavors that make every bite a fiesta. Contributor Glenda Taylor of Sand Springs, Oklahoma, struck a home run with this recipe it’s fast, tasty, and perfect for busy nights.
It’s magic with just a few ingredients: ground beef, taco seasoning, canned chili beans, and pinto beans. Easy to throw together using pre-packaged seasonings and canned veggies, which cut down on prep time. And it’s endlessly customizable shred some cheese, add avocado, or top with a spoonful of sour cream and make it your own.
Simple Taco Soup
Equipment
- 1 Large Pot or Dutch Oven
- 1 Wooden Spoon or Spatula
- 1 Can Opener
- 1 Colander for rinsing beans
- 1 Ladle
Ingredients
Main
- 2 pounds ground beef
- 1 1.25 ounce package taco seasoning mix
- 1 1/2 cups water
- 1 15 ounce can mild chili beans
- 1 15.25 ounce can whole kernel corn, drained
- 1 15 ounce can pinto beans, rinsed and drained
- 1 14.5 ounce can stewed tomatoes
- 1 10 ounce can diced tomatoes with green chile peppers
- 1 4 ounce can chopped green chilies
- 1 1 ounce package ranch salad dressing mix
Instructions
- Brown ground beef in a large pot or Dutch oven over medium heat, breaking it up with a wooden spoon until no pink remains.
- Carefully drain any excess fat from the browned beef.
- Return the beef to the pot, then stir in 1 1/2 cups water and the taco seasoning mix. Bring the mixture to a simmer.
- While the beef simmers, rinse and drain the pinto beans and whole kernel corn using a colander.
- Add the un-drained mild chili beans, the rinsed and drained corn, the rinsed and drained pinto beans, the stewed tomatoes, the diced tomatoes with green chile peppers, and the chopped green chilies to the pot with the beef.
- Stir in the package of ranch salad dressing mix until well combined.
- Bring the soup to a gentle boil, then reduce the heat to low.
- Cover the pot and let the soup simmer for at least 15-20 minutes, allowing all the flavors to meld. Stir occasionally to prevent sticking.
- Taste the soup and adjust seasonings if desired, adding more salt, pepper, or a pinch of chili powder for extra depth.
- Ladle the hot soup into bowls and serve immediately, optionally garnished with your favorite taco toppings like shredded cheese, sour cream, or crushed tortilla chips.
Notes
Why it’s a winner:
- Lightning fast: Ready in 25 minutes, perfect for busy evenings.
- Freezer-friendly: Make a big batch and freeze for convenience of future meals.
- Customizable: Utilize your preferred taco toppings to make each bowl tailored.
This soup is a meal-prep rescue or for the days when you simply can’t manage a fussy recipe. It’s comforting, satisfying, and brings a dash of heat to your dinner plate. Serve it with tortilla chips for scooping, and you’ve got a meal that’s fun and yummy.
6. Hamburger Potato Casserole
If you’re craving comfort food with a twist, this Hamburger Potato Casserole is your new best friend. Think of it as a cozy cousin to cottage pie, with a cheesy, crispy potato crust that takes it to the next level. Ready in about an hour, this easy dish is perfect for family dinners or a hearty weekend meal that leaves everyone satisfied.
The superstars here are ground beef, potatoes, corn that’s been frozen, and cream of celery soup, all of which come together to form a rich, meaty base. Contributor Marna Heitz of Farley, Iowa, loves how easily it can be varied: “For variety, you can use another type of cream soup (cream of mushroom, for instance).” But hear us out, use the original first it’s a classic for a reason.
Hamburger Potato Casserole
Equipment
- 1 Large Skillet For browning ground beef
- 1 2-Quart Baking Dish For assembling and baking the casserole
- 1 Medium Mixing Bowl For combining the soup mixture
- 1 Chef’s knife For chopping onion and slicing potatoes
- 1 Cutting Board For safe preparation of ingredients
Ingredients
Main
- 1 pound lean ground beef
- 1 10.5 ounce can condensed cream of mushroom soup
- ¾ cup milk
- ½ cup chopped onion
- salt and ground black pepper to taste
- 3 cups peeled and thinly sliced potatoes
- 1 cup shredded Cheddar cheese
Instructions
- Gather all ingredients. Preheat oven to 350 degrees F (175 degrees C). Photographer: Victor Protasio / Food Styling: Chelsea Zimmer / Prop Styling: Christine Keely
- Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Photographer: Victor Protasio / Food Styling: Chelsea Zimmer / Prop Styling: Christine Keely
- Mix condensed soup, milk, onion, salt, and pepper in a medium bowl until combined. Photographer: Victor Protasio / Food Styling: Chelsea Zimmer / Prop Styling: Christine Keely
- Alternately layer the potatoes, soup mixture, and browned ground beef in a 2-quart baking dish. Photographer: Victor Protasio / Food Styling: Chelsea Zimmer / Prop Styling: Christine Keely
- Bake in the preheated oven until potatoes are tender, about 1 to 1 1/2 hours. Photographer: Victor Protasio / Food Styling: Chelsea Zimmer / Prop Styling: Christine Keely
- Top with Cheddar cheese, and continue baking until cheese is melted. Photographer: Victor Protasio / Food Styling: Chelsea Zimmer / Prop Styling: Christine Keely
- Serve and enjoy. Photographer: Victor Protasio / Food Styling: Chelsea Zimmer / Prop Styling: Christine Keely
Notes
Here’s why it’s a family favorite:
- Cheesy crust: The potato topping is golden and crispy, giving irresistible texture.
- Hearty and filling: Perfect for serving a group or taking leftovers.
- Customizable: Use your favorite cream soup or add extra vegetables for a twist.
This casserole is the epitome of comfort food on a plate, the ideal dish to eat on cold nights when you are in the mood for something filling. Pair it with a simple salad, and you have a comfortable and delicious meal. It will soon be a staple in your household.
7. Spanish Noodles with Ground Beef
Some days you just need a meal that envelops you in its comfort, and this Spanish Noodles with Ground Beef does the trick just perfectly. You can have this soothing meal ready in 25 minutes, combining the beefiness of ground beef with egg noodles and the smoky punch of bacon. It’s the type of recipe that immediately comforts you no matter how wild your day has been.
The magic is in the simple ingredients: ground beef, egg noodles, green pepper, and that game-changing crumbled bacon. Says contributor Kelli Jones of Perris, California, “My mom used to make this when I was a kid. Now, I make it for my own family.” The bacon adds a smoky, salty crunch that elevates each bite, and this recipe is a real winner.
Spanish Noodles and Ground Beef Recipe
Equipment
- 1 Large Skillet or Dutch Oven
- 1 Cutting Board
- 1 Chef’s knife
- 1 Wooden Spoon or Spatula
- 1 Measuring Cups and Spoons
Ingredients
Main
- 1/2 pound lean ground beef 90% lean
- 1/4 cup chopped green pepper
- 2 tablespoons chopped onion
- 1-1/2 cups uncooked medium egg noodles
- 3/4 cup canned diced tomatoes
- 1/2 cup water
- 2 tablespoons chili sauce
- 1/2 teaspoon salt
- Dash pepper
- 2 bacon strips cooked and crumbled
Instructions
- Cook bacon strips in a large skillet over medium heat until crisp; remove, crumble, and set aside, reserving a small amount of rendered fat in the skillet.
- Add the lean ground beef to the skillet and brown over medium-high heat, breaking it apart as it cooks. Drain any excess fat if necessary.
- Stir in the chopped green pepper and onion with the beef. Sauté for 3-5 minutes until the vegetables begin to soften.
- Add the diced tomatoes, water, chili sauce, salt, and pepper to the skillet. Bring the mixture to a gentle simmer.
- Stir in the uncooked medium egg noodles, ensuring they are fully submerged in the liquid.
- Reduce the heat to low, cover the skillet, and simmer for 10-12 minutes, or until the noodles are tender and most of the liquid has been absorbed, stirring occasionally to prevent sticking.
- Stir in the crumbled bacon, reserving a small portion for garnish if desired.
- Taste and adjust the seasoning as needed to balance the flavors.
- Serve hot, garnished with any reserved crumbled bacon.
Notes
What makes it special:
- Quick comfort: It’s prepared in 25 minutes, perfect for busy nights.
- Family memories: A treasured family recipe from years gone by.
- Bacon magic: That smoke taste and crunch is what transforms it from good to memorable.
This dish is like a love letter to comfort food, perfect for curling up with on a chilly evening. Serve it with a side of garlic bread or a fresh salad, and you’ve got a meal that’s as heartwarming as it is delicious. It’s a keeper for sure!
8. Smothered Burritos
Want a flavor-packed dinner at warp speed? These Smothered Burritos are your ticket, with spicy, beefy, cheesy deliciousness in 30 minutes. They’re the perfect ticket to satisfying your Tex-Mex cravings without heating up all night at the stove. And they’re just so much fun to customize to your favorite.
The stars in this dish are ground beef, green enchilada sauce, and flour tortillas, which come together to make a dense, cheesy filling that’s baked to perfection. Add enchilada sauce and salsa verde on top, and you’ve got a feast as vibrant as it is delicious. Contributor Kim Kenyon has a great one-liner: “My brother-in-law teased me that I only knew five ground beef recipes. I refuted him with these innovative burritos.”
Smothered Burritos
Equipment
- 1 9×13 inch Baking Dish Ensure it is oven-safe.
- 1 Large Skillet For browning beef and simmering filling.
- 1 Mixing Bowl For combining the smothering sauce.
- 1 Spatula or wooden spoon For cooking and stirring.
- 1 Measuring spoons/cups For accurate seasoning.
Ingredients
Main
- 1 pound ground beef
- ½ cup chopped onion
- 2 tablespoons chopped green chiles
- ½ cup water
- 1 tablespoon chili powder
- 1 teaspoon salt
- 1 teaspoon red pepper flakes
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- 1 16 ounce can refried beans
- 1 10.75 ounce can cream of mushroom soup
- ½ pint sour cream
- 4 large flour tortillas or more as needed
- 1 8 ounce package shredded Cheddar-Monterey Jack cheese blend
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish.
- Heat a large skillet over medium-high heat. Cook and stir beef, onion, and green chiles in the hot skillet until beef is browned and crumbly, 5 to 7 minutes; drain and discard grease.
- Add water, chili powder, salt, red pepper flakes, cumin, and garlic powder to beef mixture; bring to a boil. Reduce heat to medium-low and simmer. Stir in refried beans; cook until heated through, about 5 minutes.
- Mix cream of mushroom soup and sour cream together in a bowl.
- Fill each tortilla with beef mixture and roll tortilla around filling. Arrange burritos in the prepared baking dish; top with sour cream mixture.
- Bake in the preheated oven for 20 minutes. Cover burritos with Cheddar-Monterey Jack cheese blend. Bake until cheese is melted, about 10 minutes more.
Notes
Topping inspiration to make it your own way:
- Creamy twist: Top with a dollop of sour cream for a cool contrast.
- Fresh zing: Homemade guacamole or sliced avocado adds brightness.
- Cheesy goodness: Sprinkle with extra cheese for melty bliss.
These burritos are a weeknight winner, perfect when you want something satisfying but quick. Serve them over a plate of chips and salsa, and you’ve got a fiesta on your plate. Get ready to impress your family (and maybe a doubtful brother-in-law) with this one.
9. Mexican Mac and Cheese
Mac and cheese lovers, prepare for a Tex-Mex twist that will blow your mind! This Mexican Mac and Cheese is a one-skillet wonder with creamy comfort and snappy, spicy flavor, all on your table in 30 minutes. It’s the ideal weeknight dinner when you’re in the mood for something comforting but exciting.
The magic is worked with ground beef, tomato sauce, corn, and elbow macaroni no precooking required! All in one skillet and cleanup is a breeze. Contributor Maurane Ramsey says, “This is the yummiest, quickest recipe I have.” It’s also simple to customize with black beans, extra veggies, or a sprinkle of chipotle powder for smoky flavor.
Spicy Chicken Mac
Equipment
- 1 Large Pot For cooking pasta
- 1 Large Skillet For cooking chicken
- 1 Whisk For stirring sauces
- 1 Cutting Board
- 1 Chef’s knife For preparing chicken
Ingredients
Main
- 1 box Kraft Mac & Cheese Dinner
- 1 lb. boneless skinless chicken breast
- 1 Tbsp. olive oil
- 1 can Campbell’s condensed Cream of Chicken Soup
- 1 can Ro*Tel tomatoes mild, undrained
- 1 can diced tomatoes drained
- 8 oz. Mexican style cheese shredded
Instructions
- Cook Kraft Mac & Cheese Dinner according to package directions; set aside, reserving the cheese powder packet.
- While pasta cooks, dice the boneless, skinless chicken breast into 1/2-inch pieces.
- Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until no longer pink and thoroughly cooked through.
- In a separate saucepan or the skillet with the chicken (if large enough), combine the cream of chicken soup, undrained Ro*Tel tomatoes, and drained diced tomatoes. Heat gently, stirring occasionally, until warmed through.
- Add the reserved cheese powder packet from the mac & cheese dinner to the soup mixture and stir until fully incorporated.
- Combine the cooked macaroni and cheese, cooked chicken, and the warm soup and tomato mixture in a large pot or oven-safe dish.
- Stir well to ensure all ingredients are evenly distributed and coated in the sauce.
- Sprinkle the shredded Mexican-style cheese over the top of the mixture.
- Heat gently on the stovetop over low heat or bake in a preheated oven at 350°F (175°C) for 10-15 minutes, or until the cheese is melted and bubbly.
- Serve hot and enjoy this spicy and cheesy chicken mac.
Notes
Why it’s a must-try:
- One-pan convenience: No preboiling of pasta everything cooks in one pan.
- Forever versatile: Load it up with your choice of vegetables or spices and call your own.
- Crowd-pleaser: Suitable for kids and adults who like bold flavor.
This dish is a party for your taste buds, combining the creamy goodness of mac and cheese with the bold attitude of Tex-Mex. Garnish with tortilla chips or serve alongside a salad for a playful meal that’s as fun as it is delicious. This is definitely a family classic!
10. Skillet Beef Tamales
When you love tamales but you don’t have time to sit in the kitchen, these Skillet Beef Tamales are going to become your new go-to. This mastermind dish combines the flavor of tamales and chilaquiles into a cheesy, 30-minute skillet dinner that’s easy as it is heavenly. It’s innovative comfort food that’s perfect for one of those busy nights.
Ground beef, salsa, corn tortillas, and frozen corn combine in layers of texture and flavor that feel like a hug in a pan. The skillet version is quick and simple, delivering casserole comfort without the wait. Even some readers substitute wontons for a crispy topping, suggesting this recipe is as versatile as it is tasty.
Beef Tamales
Equipment
- 1 Large Pot For cooking beef and steaming tamales
- 1 Steamer Basket To fit inside the large pot
- 1 Electric Mixer For preparing the masa dough
- 1 Large Skillet For toasting chiles and preparing the beef filling
- 1 Butcher’s Twine For tying the tamales
Ingredients
Main
- 4 pounds boneless chuck roast
- 4 cloves garlic
- 3 8 ounce packages dried corn husks
- 4 dried ancho chiles
- 2 tablespoons vegetable oil
- 2 tablespoons all-purpose flour
- 1 cup beef broth
- 2 cloves garlic minced
- 2 teaspoons chopped fresh oregano
- 1 teaspoon cumin seeds
- 1 teaspoon ground cumin
- 1 teaspoon red pepper flakes
- 1 teaspoon white vinegar
- salt to taste
- 3 cups lard
- 1 tablespoon salt
- 9 cups masa harina
Instructions
- Place beef and garlic in a large pot. Cover with cold water and bring to a boil over high heat; reduce heat, cover, and simmer until beef is tender and shreds easily, about 3 1/2 hours. Remove beef from pot, reserving 5 cups cooking liquid and discarding garlic. Allow meat to cool slightly; shred finely with forks.
- Meanwhile, place corn husks in a large container and cover with warm water; soak, weighed down with an inverted plate and a heavy can, until soft and pliable, about 3 hours.
- Toast ancho chiles in a cast iron skillet; cool, then remove stems and seeds. Crumble and grind in a clean coffee grinder or with a mortar and pestle.
- Heat oil in a large skillet; stir in flour and allow to brown slightly. Pour in 1 cup beef broth and stir until smooth. Mix in ground chiles, garlic, oregano, cumin seeds, ground cumin, red pepper flakes, vinegar, and salt. Stir shredded beef into skillet and cover. Let simmer for 45 minutes.
- Place lard and salt in a large mixing bowl; beat with an electric mixer on high speed until fluffy. Add masa harina and beat at low speed until well mixed. Pour in reserved cooking liquid, a little at a time, until mixture is the consistency of soft cookie dough.
- Drain water from corn husks. One at a time, flatten out each husk, with the narrow end facing you, and spread approximately 2 tablespoons masa mixture onto the top 2/3 of the husk. Spread about 1 tablespoon of meat mixture down the middle of the masa. Roll up the corn husk starting at one of the long sides. Fold the narrow end of the husk onto the rolled tamale and tie with a piece of butchers’ twine.
- Place tamales in a steamer basket. Steam over boiling water for approximately one hour, until masa is firm and holds its shape, adding more water if needed so the steamer does not boil dry. Serve immediately, allowing each person to unwrap their own tamales.
Notes
Why it’s great:
- Quick prep: Prep in just 30 minutes, perfect for weeknights.
- Healthy spin: Deborah Williams, an author, says, “It’s an easy, cheesy dish your family can’t resist. We don’t have to tell them it’s healthy.”
- Gourmet flair: Experiment with toppings or tortillas for a twist.
This recipe is a game-changer for anyone who loves bold flavors but needs dinner in a hurry. Serve it with a dollop of sour cream or guacamole, and you’ve got a meal that’s sure to impress. It’s comfort food reimagined, and we’re here for it.
11. Bacon Cheeseburger Pasta
Imagine the finest qualities of a bacon cheeseburger and pasta combined in one heavenly, creamy dish. That’s what this Bacon Cheeseburger Pasta brings you, and it’s a family favorite among both children and adults. Cooked in only 30 minutes, this easy-level recipe is perfect for busy weeknights when a hurried yet fulfilling meal is in order.
The star ingredients penne pasta, ground beef, crispy bacon, and cheddar cheese create a dish that’s like a cheeseburger in every bite. Drizzle a little mustard on top for that classic burger tang, and you’re in for a treat. Contributor Melissa Stevens notes, “I try to make foods that are kid-friendly but also easy to reheat since my husband works long hours.”
Bacon Cheeseburger Mac
Equipment
- 1 Large Pot For cooking macaroni
- 1 Large Skillet For browning ground beef
- 1 Colander For draining pasta
- 1 Wooden Spoon or Heat-Resistant Spatula For stirring and breaking up ground beef
Ingredients
Main
- 2 cups elbow macaroni
- 1 pound ground beef
- 2 tablespoons onion powder
- 1 tablespoon garlic powder
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 2 cups ketchup
- 2 cups shredded Cheddar cheese
- 1 cup bacon bits
Instructions
- Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in boiling water until cooked through but firm to the bite, 8 minutes; drain and return pasta to the pot.
- Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes.
- Season browned beef with onion powder, garlic powder, salt, and pepper; add ketchup and stir. Bring mixture to a simmer, reduce heat to medium-low, and cook until the liquid thickens slightly, 5 to 10 minutes; pour over the pasta in the pot and stir.
- Stir Cheddar cheese into the pasta mixture until melted; add bacon bits and stir.
Notes
Tips for success:
- Meal prep friendly: Stores well for lunch or a quick dinner.
- Lighten it up: Substitute with lower-fat cheese or ground turkey for a lighter meal.
- Extra flavor: A sprinkle of finely chopped pickles provides an odd, burger-like texture.
This dish is comfort food at its finest, perfect for cozy family dinners or satisfying a cheeseburger craving in a new way. Pair it with a simple green salad, and you’ve got a meal that’s as easy as it is delicious. Get ready for everyone to ask for seconds.
Read more at: Ditch the Chicken Sandwich Wars: I Tried 11 Fast Food Value Meals from the Top Players, and Here’s the Actual Fight for Your Buck
12. Favorite Hamburger Stew
When cold weather moves in, there is no better comfort than a piping hot bowl of Favorite Hamburger Stew to thaw the cockles of your heart. This rich, full-bodied stew is a cozy blanket in a bowl packed with ground beef, tomatoes, carrots, celery, and potatoes. In about 1 hour and 20 minutes, it’s an easy, low-maintenance dinner that practically cooks itself.
Contributor Marcia Clay shares a cozy anecdote: “I got this recipe from a lady in our church, Lois Henry, when I wanted something to make with our overabundance of home-canned tomatoes.” The outcome is a stew that is bursting with heritage and flavor, perfect for chilly evenings when you’re craving something satisfying. The slow simmering creates a fragrance that will have people gathering around the table in eager anticipation.
Hamburger Soup IV
Equipment
- 1 Large Stockpot For the main soup preparation
- 1 Medium Saucepan For cooking rice and macaroni
- 1 Chef’s knife
- 1 Cutting Board
- 1 Colander For draining pasta and rice
Ingredients
Main
- 3 cups water
- 4 stalks celery chopped
- 1 pound ground beef
- 2 14.5 ounce cans stewed tomatoes
- 2 cups cubed potatoes
- ¾ cup uncooked white rice
- 2 cups elbow macaroni
- 1 teaspoon hot pepper sauce
Instructions
- In a large pot on medium high heat, combine the water and celery and bring to a low boil. Add the ground beef a little at a time. Reduce heat to medium low and let simmer fo about 10 to 15 minutes. Pour in the stewed tomatoes with liquid. Add the potatoes and any other desired vegetables. Reduce heat to low. Cover and simmer.
- While the soup is simmering, bring some water to a boil in another pot. Add the rice and macaroni and cook until they are almost done, leaving them slightly firm. Drain and add them to the soup. Continue to simmer the soup about 25 minutes or until the potatoes and other vegetables are tender. Serve steaming hot with hot sauce for individual tastes.
Notes
Why it’s a favorite:
- Wholesome and hearty: Stuffed with beef and vegetables for a satisfying meal.
- Reheats well: Marcia comments, “It’s simple to heat up for a stress-free winter evening dinner.”
- Family tradition: A passed-down love recipe, bringing an extra dose of warmth with each bite.
This stew is the epitome of comfort food, perfect for curling up with on a snowy evening. Serve it with crusty bread for dipping, and you’ve got a meal that’s as comforting as it is delicious. It’s a recipe that’s sure to become a winter staple in your home.
13. One-Skillet Lasagna
Wait a minute a lasagna that you don’t have to bake and cooks in one pan? This One-Skillet Lasagna is an absolute game-changer, delivering all of the classic flavors you want in a mere 30 minutes. It’s perfect for those evenings when you’re in the mood for lasagna but don’t have the time (or enthusiasm) for the whole shebang.
Ground beef, spaghetti sauce, cottage cheese, and no-cook lasagna noodles come together in a single pan, with a surprising twist: cream of onion soup. This unexpected ingredient adds a unique depth of flavor that makes this dish stand out. The Taste of Home Test Kitchen compares the result to “a Chicago deep-dish pizza,” and we’re not arguing.
Easy Skillet Lasagna
Equipment
- 1 Large Skillet Preferably with a lid
- 1 Cutting Board
- 1 Chef’s knife
- 1 Wooden Spoon or Spatula
Ingredients
Main
- 1 pound lean ground beef
- 1 small onion chopped (1/4 cup)
- 1 small green bell pepper chopped (1/2 cup)
- 1 1/2 cups uncooked mafalda mini-lasagna noodle pasta (3 ounces)
- 1 1/4 cups water
- 1/4 teaspoon Italian seasoning
- 1 3/4 cups Muir Glen™ Organic tomato basil pasta sauce from 25.5 oz. jar
- 1 jar 4.5 ounces sliced mushrooms, drained
- 1/3 cup shredded mozzarella cheese if desired
Instructions
- In a large skillet, brown the ground beef over medium-high heat, breaking it apart with a wooden spoon or spatula. Drain any excess fat.
- Add the chopped onion and green bell pepper to the skillet with the beef. Cook, stirring occasionally, until vegetables are tender, about 5-7 minutes.
- Stir in the uncooked mafalda pasta, water, and Italian seasoning into the skillet, ensuring pasta is mostly submerged.
- Pour in the tomato basil pasta sauce and add the drained sliced mushrooms. Stir to combine all ingredients thoroughly.
- Bring the mixture to a boil over medium-high heat, then reduce the heat to medium-low.
- Cover the skillet and simmer for 15-20 minutes, or until the pasta is tender and most of the liquid has been absorbed, stirring occasionally to prevent sticking.
- If desired, sprinkle the shredded mozzarella cheese evenly over the top of the lasagna.
- Cover the skillet again for a few minutes, or until the cheese is melted and bubbly.
- Remove from heat and let it stand for 5 minutes before serving to allow the sauce to thicken slightly and flavors to meld.
- Serve hot.
Notes
What makes it amazing:
- No oven needed: Cooks entirely on the stovetop for complete convenience.
- Quick and rich: In only 30 minutes with all the cheesy taste of regular lasagna.
- Elegant flavor: The cream of onion soup imparts it with a great twist that makes it unique.
This skillet lasagna proves that you don’t need to spend hours savoring an old favorite. Add a sprinkle of Parmesan and a side salad, and you’ve got dinner that’s as tasty as it is easy. It’s smart cooking at its best, and your family will love it.
14. Bacon Cheeseburger Rice
If you loved cheeseburger pasta, wait for the experience of its sibling, Bacon Cheeseburger Rice! This skillet recipe is an innovative, 30-minute twist combining the flavors of a bacon cheeseburger in a fast-cooking instant rice. It’s a crowd-pleaser perfect for weeknights when you need something quick and tasty.
Instant rice, ground beef, crispy bacon, and cheddar cheese combine to create a meal that’s pure comfort food heaven. Contributor Joyce Whipps states, “My husband and I thought the original skillet meal was not zesty enough, so we created this improved version.” The result? A recipe so tasty that “teenage nieces and nephews order the recipe after the first bite.”
Bacon Cheeseburger Rice
Equipment
- 1 Large Skillet or Dutch Oven For browning meat and cooking rice.
- 1 Wooden Spoon or Spatula For stirring and breaking up ground beef.
- 1 Lid for skillet Essential for steaming the instant rice.
- 1 Measuring Cups
- 1 Measuring Spoons
Ingredients
Main
- 1 pound ground beef
- 1 3/4 cups water
- 2/3 cup barbecue sauce
- 1 tablespoon prepared mustard
- 2 teaspoons dried minced onion
- 1/2 teaspoon pepper
- 2 cups uncooked instant rice
- 1 cup shredded Cheddar cheese
- 1/3 cup chopped dill pickle
- 5 bacon strips cooked and crumbled
Instructions
- In a large skillet, brown the ground beef over medium-high heat, breaking it apart with a spoon. Drain any excess fat.
- Stir in the water, barbecue sauce, prepared mustard, dried minced onion, and pepper into the skillet with the beef.
- Bring the mixture to a boil, stirring occasionally.
- Once boiling, stir in the uncooked instant rice.
- Remove the skillet from the heat immediately, cover tightly with a lid, and let it stand for 5-7 minutes, or until the liquid is absorbed and the rice is tender.
- Uncover and gently stir in the shredded Cheddar cheese until it is melted and well combined.
- Add the chopped dill pickle and the cooked and crumbled bacon to the skillet.
- Stir everything together until all ingredients are evenly distributed.
- Taste and adjust seasonings if necessary.
- Serve hot and enjoy your Bacon Cheeseburger Rice.
Notes
Why it’s a winner:
- Burger in a bowl: A bacon cheeseburger in every bite.
- Super quick: In just 30 minutes, perfect for hectic nights.
- Kid-approved: Joyce’s nieces and nephews adore it, and so will yours!
This dish is like a party on your plate, perfect for family dinners or casual gatherings. Serve it with a side of pickles or a simple salad, and you’ve got a meal that’s as fun as it is delicious. Get ready to add this one to your weekly rotation.
Wow, what a delicious journey we’ve been on! From classic comfort foods like lasagna and meat loaf to creative skillet meals and zesty Tex-Mex twists, ground beef proves it’s the ultimate kitchen MVP. These 14 recipes are packed with flavor, easy to make, and guaranteed to bring smiles to your table.
