Ground beef is the MVP of the kitchen, transforming simple ingredients into filling, crowd-pleasing meals that won’t break the bank. From comfort casseroles to vibrant, international-style meals, ground beef is a crowd-pleaser for any occasion. From family reunions and raucous game-day parties to last-minute weeknight suppers with unexpected company, these recipes pack flavor and convenience. We’ve handpicked 14 ground beef dishes that scale effortlessly and impress every time. Be prepared to turn your next party into a tasty success!
Serving a crowd seems like an overwhelming project, but ground beef makes it easy with its versatility and broad appeal. These recipes employ common ingredients and simple steps to provide stress-free cooking for hosts. Each is a proven party favorite, perfect for gatherings, potlucks, or a speedy weeknight meal. From mac to nachos, they combine strong flavors and slide down smoothly, and everybody leaves satisfied. Have a look at this lineup of ground beef bliss. Your guests will be begging for more!
This collection is designed to make hosting a joy, turning ground beef into memorable meals that bring people together. We’ve tested these recipes to ensure they’re scalable, flavorful, and fun to prepare. Imagine a table full of smiling faces, plates piled high, and no stress in the kitchen. These dishes are your secret to confident hosting, no matter the crowd size. Grab your skillet or slow cooker, and let’s make every occasion deliciously unforgettable
1. Instant Pot Bolognese
Instant Pot Bolognese is a crowd-pleaser to serve a crowd with depth of pasta sauce without having to wait for a lengthy simmering time. The new twist on an old favorite utilizes the Instant Pot to develop rich, full flavors in less than an hour. Ground beef, carrots, celery, onions, and tomatoes are converted into a dense, rich sauce that will fool all your visitors into thinking that you are a gourmet chef. It is perfect for busy hosts who want to impress with less effort. I made it originally for a family dinner, and within minutes, it was devoured
- Quick Prep: Made within under an hour, perfect for chaotic evenings.
- Rich Flavor: Pressure cooking mimics hours of slow cooking.
- Scalable: Doubles or triples with ease for large groups.
The harmony of meaty, tangy, and slightly sweet notes in the sauce adheres perfectly to all pasta, from pappardelle to spaghetti. The Instant Pot keeps the moisture, each bite tender and tasty. Sprinkle with Parmesan and serve with a crusty bread for a complete meal. It’s so simple to make in bulk, and that is ideal for big groups, and leftovers are a bonus. This Bolognese enables you to remain with your company instead of spending all your time in the kitchen. It’s a must-have for pasta lovers! I’ve used it for weeknight meals, birthday celebrations, and everything in between, and never fails.
The children adore it, and the grown-ups ooh and ahh about how restaurant-like it is. It’s so versatile you can serve it for any occasion, large or small. Place a plain green salad on top, and you’re in business with a crowd-pleaser meal. This Instant Pot beauty reminds you that you don’t have to have hours to create a masterpiece.
Instant Pot Turkey Bolognese
Equipment
- 1 Multi-functional Pressure Cooker e.g., Instant Pot
- 1 Large cooking pot For pasta
- 1 Chef’s knife
- 1 Cutting Board
- 1 Wooden Spoon or Spatula For sautéing and stirring
Ingredients
Main
- ½ 16 ounce package rotini pasta
- 1 ¼ pounds ground turkey
- 1 shallot minced
- 1 teaspoon granulated garlic
- 1 teaspoon Italian seasoning
- 2 medium carrots cut into 1/2-inch pieces
- 1 medium zucchini cut into 1/2-inch pieces
- 1 14 ounce jar marinara sauce
- ¾ cup low-fat milk
- 2 ounces low-fat cream cheese
- 1 pinch salt and ground black pepper to taste
Instructions
- Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes.
- Meanwhile, turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Allow pot to get hot, then add turkey, shallot, garlic granules, and Italian seasoning. Cook, breaking up turkey until crumbly and browned, about 5 minutes. Cancel Saute mode. Level out turkey mixture. Spread the carrots and zucchini over the top.
- Mix marinara sauce and milk together. Pour over the vegetables. Place cream cheese on top. Do not stir. Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
- Drain pasta. Release pressure carefully using the quick-release method according to manufacturer’s instructions, about 5 minutes. Unlock and remove the lid. Add drained pasta and stir to combine.
Notes
2. Chorizo Burgers
Chorizo Burgers take the humble hamburger to a whole new level with a spicy, bold kick that will impress the crowd at your next barbecue. Mixing chorizo with ground beef produces juicy, zesty burgers far from the typical kind. The spices in the chorizo bring a kick that invites conversation wherever people get together. They’re quick to make in large batches, saving time and packing plenty of flavor. I would serve these at barbecues in the summer, and they’d be devoured in minutes!
The chorizo-beef blend guarantees meaty, full-flavored burgers, with a kick of mild seasonings like onion and garlic. Grill or sauté them, and offer a topping bar with lettuce, tomatoes, and spicy mayo for personalization. They’re strong enough to hold their own against pungent condiments, satisfying bold appetites. The prep is simple, so it’s easy to churn out dozens for a large bash. These burgers turn any bash into a flavor-packed fiesta.
Chorizo Burgers are my secret weapon for feeding a crowd with gourmet flair. My friend’s picky eater asked for seconds, which says it all! They cook quickly, so you’re not stuck at the grill all day. Serve with fries or a zesty slaw for a complete meal. This recipe adds excitement to burger night without extra effort. It’s a surefire way to make your gathering memorable.
Chorizo Burger
Equipment
- 1 Large Mixing Bowl
- 1 Large Skillet For caramelizing onions
- 1 Blender For the red pepper ranch sauce
- 1 Outdoor Grill
- 1 Grilling Tongs
Ingredients
Main
- 1 pound ground sirloin
- 1 pound chorizo sausage
- 4 soft egg buns or brioche
- 1 tablespoon softened butter
- 4 ounces Manchego cheese grated
- 1 tablespoon vegetable oil
- 3 medium onions sliced
- 1 tablespoon brown sugar
- salt and pepper to taste
- 1 tablespoon vegetable oil
- 1 medium onion chopped
- 1 cup ranch dressing
- 1 roasted red pepper quartered
- 1 teaspoon Spanish paprika
- 1 pinch powdered saffron
Instructions
- Start the burgers: Mix ground sirloin and chorizo together with your hands in a large bowl until well combined. Set aside to let the flavors blend while you cook the onions and make the sauce.
- Cook the onions: Heat oil in a large skillet over medium heat. Add onions, brown sugar, salt, and pepper; cook and stir until onions are golden brown, about 15 minutes.
- At the same time, make the sauce: Heat oil in a skillet over medium-high heat. Add onion and sauté until tender. Transfer onion to a blender. Add ranch dressing, red pepper, paprika, and saffron; pulse until fairly smooth. Refrigerate until needed.
- Finish the burgers: Preheat an outdoor grill for high heat and lightly oil the grate. Form meat mixture into four patties, slightly larger than the buns.
- Cook burgers on the preheated grill until well done, about 5 minutes per side. Split buns in half and spread butter on the insides. Toast briefly on the grill.
- Place burgers onto buns and top with caramelized onions, ranch sauce, and Manchego cheese.
Notes
3. Arayes
Arayes bring a Middle Eastern touch of magic to your meal, filling crispy pita pockets with spiced ground beef for a social snack. The golden, crunchy bites give way to an irresistible texture and rich flavors that encapture any gathering. Cumin, coriander, and herbs in the ground meat blend make every bite impossible to resist. They’re excellent as an appetizer or entrée and easy to make for large numbers. I discovered these at a dinner party at my friend’s house, and I was hooked from the start
- Crispy Contrast: Grilled pita adds crunch to soft beef.
- Bold Spices: Paprika and cumin add Middle Eastern flair.
- Versatile Cooking: Simple to grill, bake, or pan-fry.
The filling, which is loaded with onions, tomatoes, and spices, explodes with deep flavor that’s pleasantly balanced by the pita’s crispy outside. Grill them up for smoky crunch or bake for convenienceeither way, they’re wonderful. Serve cut into wedges with yogurt dip and a green salad for dinner. Arayes are simple to scale to large groups, and prep can be prepped ahead. They’re a new, exciting way of sharing ground beef versatility.
My family loves the hands-on aspect of arayeseveryone grabs a wedge and gets busy.
They’re a party hit among kids and adults alike, with quirky flavors combining with homey comfort. Make them ahead of time to save time, and take a gander at how fast they disappear at your next party. This recipe is proof positive that ground beef can be an international hit. Try arayes for a dinner that brings out the smiles and the talk
Arayes (Lebanese Crispy Meat Stuffed Pita)
Equipment
- 1 Mixing Bowl
- 1 Grater For yellow onion
- 1 Chef’s Knife and Cutting Board
- 1 Large Skillet or Grill Pan For cooking the pita
- 1 Spatula For pressing and flipping
Ingredients
Main
- 12 ounces ground lamb beef or turkey
- 1/4 cup finely chopped parsley
- 3 garlic cloves finely minced
- 3 tablespoons grated yellow onion
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons ground coriander
- 1 teaspoon smoked paprika
- 1/4 teaspoon ground allspice
- 1/8 teaspoon cayenne pepper
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Instructions
- In a mixing bowl, combine the ground lamb (or beef/turkey), finely chopped parsley, minced garlic, grated yellow onion, cumin, coriander, smoked paprika, allspice, cayenne pepper, kosher salt, and black pepper.
- Mix thoroughly until all ingredients are evenly distributed, being careful not to overwork the meat. Allow the mixture to rest for 15-20 minutes for flavors to meld.
- Carefully open each pita bread to create a pocket.
- Evenly spread a thin layer of the seasoned meat mixture inside each pita pocket, ensuring it covers the entire inner surface.
- Brush the exterior of both sides of the stuffed pita bread generously with olive oil (not listed in original ingredients, but essential for crispness).
- Heat a large skillet or grill pan over medium heat.
- Place the stuffed pitas in the hot skillet or on the grill.
- Cook for 4-6 minutes per side, pressing gently with a spatula, until the pita is golden brown and crispy, and the meat filling is thoroughly cooked.
- Remove the Arayes from the heat and let them rest for a minute or two.
- Cut each Arayes into wedges and serve immediately with desired accompaniments.
Notes
4. Slow Cooker V8 Chili
Slow Cooker V8 Chili is an easy winner with groups, providing big, deep flavor with little hands-on time. The secret ingredient, the V8 juice, contributes a depth of veggie-burst flavor that takes this chili to the head of the class. Ground beef, spices, and beans all come together to create a hearty, comforting meal that’s perfect for chilly winter evenings or the potluck. It permeates your house with an unforgettable scent, and people will be fighting for seats.
I made it at a winter party, and the crowd loved it! V8 juice is combined with spices and tomatoes to create a rich, thick broth that tenderizes beef. Double or triple the recipe for a crowd, and everyone will have a comforting bowl to enjoy. Garnish with shredded cheese, sour cream, or green onions as desired for a build-your-own party. The slow cooker does all the work, and you get to sit back and visit with your guests. This chili is a favorite that never, ever fails.
- Veggie Boost: V8 enhances nutrition and depth of flavor.
- Scalable Batch: Perfect for serving dozens with little hassle.
- Easy Toppings: Add cheese, onions, or cornbread to personalize it.
My neighbor almost used this for her chili contest, almost! I can see why she’d want it, thoughthis is a taste sensation. The depth of flavor delights even picky eaters, and the leftovers are better the second day. The slow cooker makes this an ideal choice for almost-busy hosts. Serve with cornbread and almost anything! This V8 chili is your ticket to a warm, comforting party
White Chili V
Equipment
- 1 Slow Cooker
- 1 Can Opener For beans, tomatoes, chilies, and broth
- 1 Garlic Press Alternatively, a knife and cutting board
- 1 Measuring Spoons For accurately portioning spices
- 1 Large Ladle For stirring and serving
Ingredients
Main
- 2 48 ounce jars Great Northern white beans
- 1 28 ounce can crushed tomatoes (such as Hunt’s®)
- 3 4 ounce cans chopped green chilies
- 2 cups diced cooked chicken
- 1 32 ounce can chicken broth
- 1 1.25 ounce package taco seasoning
- 1 teaspoon cayenne pepper
- 1 teaspoon ground cumin
- 1 teaspoon ground Mexican oregano
- 1 teaspoon ground marjoram
- 2 cloves garlic minced
Instructions
- Combine the Great Northern white beans, crushed tomatoes, green chilies, cooked chicken, chicken broth, taco seasoning, cayenne pepper, ground cumin, ground Mexican oregano, ground marjoram, and minced garlic in a slow cooker.
- Cook on Low until the flavors are thoroughly blended, about 8 hours.
Notes
5. Meatball-Stuffed Baked Shells
Old-fashioned comfort food Baked Shells with Meatballs is a crowd-pleaser that serves well and in style. Jumbo pasta shells filled with meatballs, ricotta cheese, and herbs are baked in rich tomato sauce. The crunchy top, golden and cheesy, is the crowd-pleaser with the flavor of a cozy hug. It’s a perfect recipe for advance preparation, relieving busy hosts of any inconvenience.
I prepared this at a family reunion, and love at first bite! The ground beef meatballs, flavored with garlic, Parmesan, and parsley, are filled into ricotta-stuffed shells for a flavor-packed bite. The tomato sauce brings everything together, topped with a cheesy goo crust that is the star of the show. It’s easy to prepare in large quantities, great for entertaining large groups. Just set it in the oven and wait for guests to arrive. This casserole dishes out comfort food at its finest, filling all ages.
This casserole’s make-ahead hint saved my life during a mad holiday party. It’s richer, cheesier than it has any right to be is a crowd-pleaser, and leftovers reheat well for second helpings. Serve with garlic bread and green salad for a crowd-pleasing, satisfying meal. It’s effort-free-looking but show-stopping, perfect for busy nights. Baked Shells Stuffed with Meatballs will be a party winner.
6. Cheesy Hamburger Hashbrown Casserole
Cheesy Hamburger Hashbrown Casserole is pure comfort food, with ground beef, hashbrowns, and melted cheese blending into a crowd-pleaser. Perfect for family functions or potlucks, it’s easy, filling, and gratifying. The beef flavor and crispy potatoes are heaven-bound as a combination. It’s a second-helping meal. I used this for a game night, and it was devoured in seconds!
- Hearty Layers: Beef, hashbrowns, and cheese = comfort.
- Easy Prep: Maximizes pantry staples for quick assembly.
- Crowd Appeal: Gets devoured by everyone, adults and kids.
The savory ground beef and creamy binder create a rich foundation, and hashbrowns give the casserole a crispy top crust that soaks up the flavors. A generous amount of cheese melts into a golden-brown crust that surrounds the goodness. Double easily for large groups and bakes when you socialize. This casserole is a fast-fix winner with a giant flavor bang. It’s perfect for casual, laid-back gatherings with simple cleanup.
My kids beg for this casserole, and even picky eaters join in with gusto. Its versatility suits breakfast, lunch, or dinneradd a salad. Easy cleanup is a blessing for hectic hosts. This recipe proves ground beef is a comfort food hero. Save this recipe for your next large, comforting meal
7. Eggplant Moussaka
Eggplant Moussaka brings Mediterranean flair to your dinner table, substituting rich Béchamel and potatoes with more eggplant in a lighter, more delicious form. Excellent to feed a crowd, this casserole layers ground beef seasoned with classic spices, sautéed eggplant, and a cheesy sauce. Healthy, satisfying, and never flavorless, it’s a pleasure to devour. The aroma of spices gets top scores at any social gathering. I had this at a potluck recently, and it was the talk of the evening!
The cinnamon, allspice, and oregano-seasoned ground beef is a contrast to eggplant’s rich sweetness. Onions, garlic, and tomatoes are added richness, and the cheesy topping gives it a golden, creamy crust. It’s easy to prepare in advance, and overnight the flavors mature, ideal for busy hosts. This moussaka feeds easily in crowds, offering an elegant but simple meal. It’s a crowd-pleaser that brings international style to your table.
- Light Twist: Skip the rich Béchamel for a lighter version.
- Bold Spices: Cinnamon and oregana give Mediterranean flair.
- Make-Ahead: Improves the second day.
My Greek dinner party with my friend included this as a main dish, and what a revelation it was. Not heavy but rich flavors make it a perfect option for mixed groups. Serve with a cucumber salad for a complete, filling meal. This moussaka demonstrates the ground beef in the ground can shine in global cuisine. It’s a must-have for your next big, delicious affair
Easy Moussaka recipes
Equipment
- 1 Large Skillet For frying eggplant and browning lamb
- 1 Saucepan For preparing the béchamel sauce
- 1 Baking Dish For assembling and baking the moussaka
- 1 Whisk Essential for a smooth béchamel sauce
- 1 Chef’s Knife & Cutting Board For ingredient preparation
Ingredients
Main
- 3 baby eggplant
- 1/4 cup basil olive oil
- 1 pound ground lamb
- 1 medium onion
- 2 cloves garlic
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 2 teaspoons Greek seasoning
- 1/8 teaspoon ground allspice
- 1/8 teaspoon ground cloves
- 3 cups marinara sauce
- 2 cups milk
- 3 tablespoons butter
- 3 tablespoons flour
- 3/4 cup Pecorino-Romano cheese
- 1/4 teaspoon grated nutmeg
- kosher salt
- ground black pepper
- fresh oregano
Instructions
- Slice baby eggplants into 1/4-inch rounds, lightly salt, let sit for 20 minutes, then pat dry thoroughly.
- In a large skillet, heat basil olive oil over medium-high heat. Fry eggplant slices until golden brown and tender; remove and set aside.
- In the same skillet, brown ground lamb over medium heat, breaking it up. Drain excess fat, then add diced onion and cook until softened.
- Stir in minced garlic, dried oregano, dried thyme, Greek seasoning, ground allspice, and ground cloves; cook for 1 minute until fragrant.
- Pour in marinara sauce, bring to a simmer, then reduce heat and cook for 10-15 minutes to meld flavors. Season with kosher salt and ground black pepper.
- In a separate saucepan, melt butter over medium heat. Whisk in flour to create a roux and cook for 1-2 minutes.
- Gradually whisk in milk until the béchamel sauce is smooth and thickened. Remove from heat, stir in Pecorino-Romano cheese, grated nutmeg, and a pinch of salt and pepper.
- Preheat oven to 375°F (190°C). Assemble moussaka by layering half of the fried eggplant in a baking dish, followed by half of the lamb mixture.
- Repeat the layers, then pour the béchamel sauce evenly over the top layer.
- Bake for 30-35 minutes, or until the top is golden brown and bubbly. Let rest for 15-20 minutes before garnishing with fresh oregano and serving.
Notes
8. Homemade Hamburgers
Homemade Hamburgers are a party favorite, a staple that can be reinvented for any event. With generous ground beef and few seasonings, these burgers deliver blast flavor with not-so-fuss fuss. They’re perfect for BBQs, weeknight, or family gatherings, so your guests can assemble their ultimate burger. I used to make these for my summer party, and the topping station was a huge success! It’s a crowd pleaser through and through when it comes to feeding a crowd. Peppered, salted, and sprinkled with a pinch of Worcestershire-sauce-seasoned patties are tender and juicy and allow the natural beef flavor to come through.
Grill or pan-fry in batches, and have toppings such as lettuce, tomato, and cheese ready to be added according to preference. Quick preparation is ensured by the absence of frills, even when serving a crowd, and the outcome is always optimal. These burgers are a clean slate for imagination and are enjoyed by individuals of all ages. They’re the star of any relaxed, carefree meal.
My summer BBQ at home isn’t complete without these burgersthese are staples! The topping bar is fun, and even finicky eaters will find their ideal combination. They’re easy to prepare in large quantities, so entertaining is a breeze for any size crowd. Serve with fries or coleslaw for a traditional, filling dinner. Homemade Hamburgers demonstrate that good things come from not-so-complicated ingredients.
Homemade Hamburger Buns
Equipment
- 1 Stand Mixer With a dough hook attachment for efficient kneading.
- 1 Large Mixing Bowl Or use the stand mixer bowl for yeast activation and first proof.
- 1 Baking Sheet Standard size for baking 8 buns.
- 1 Silicone Mat or Parchment Paper For non-stick baking and easy cleanup.
- 1 Pastry Brush For applying the egg wash gently.
Ingredients
Main
- 1 .25 ounce package active dry yeast (such as Fleischmann’s ActiveDry Yeast)
- 1 pound all-purpose flour or as needed – divided
- 1 cup warm water 105 degrees F/41 degrees C
- 2 large eggs divided
- 3 tablespoons butter melted
- 3 tablespoons white sugar
- 1 ¼ teaspoons salt
- 1 teaspoon olive oil
- 1 tablespoon milk
- 1 teaspoon sesame seeds or as needed
Instructions
- Place yeast into bowl of a large stand mixer; whisk in 1/2 cup flour and warm water until smooth. Let stand until mixture is foamy, 10 to 15 minutes. Dotdash Meredith Food Studios
- Whisk 1 egg, melted butter, sugar, and salt thoroughly into the yeast mixture. Add remaining flour (about 3 cups).
- Fit a dough hook onto stand mixer and knead the dough on low speed until soft and sticky, 5 to 6 minutes. Scrape sides if needed. Poke and prod the dough with a silicone spatula; if large amounts of dough stick to the spatula, add a little more flour. Dotdash Meredith Food Studios
- Transfer dough onto a floured work surface; dough will be sticky and elastic but should not stick to your fingers. Gently form dough into a smooth, round shape, tucking loose ends underneath. Dotdash Meredith Food Studios
- Wipe out the stand mixer bowl and drizzle in olive oil. Place dough in the bowl and turn it several times until the surface is thinly coated with oil. Cover the bowl with aluminum foil and let dough rise in a warm place until doubled in size, about 2 hours. Dotdash Meredith Food Studios
- Line a baking sheet with a silicone mat or parchment paper.
- Transfer dough to a floured work surface and pat to flatten any bubbles; form into a slightly rounded, 5×10-inch rectangle, about 1/2 inch thick. Dotdash Meredith Food Studios
- Dust dough lightly with flour if needed and cut into eight equal pieces. Form each piece into a round shape, gently tucking ends underneath as before. Dotdash Meredith Food Studios
- Use your hands to gently pat and stretch the dough rounds into flat, 1/2-inch-thick discs. Arrange buns about 1/2 inch apart on the prepared baking sheet. Dust buns very lightly with flour. Drape a piece of plastic wrap over the baking sheet (do not seal tightly). Let buns rise until doubled in size, about 1 hour.
- Preheat the oven to 375 degrees F (190 degrees C).
- Beat remaining egg with milk in a small bowl, using a fork, until mixture is thoroughly combined. Very gently and lightly brush tops of buns with egg wash without deflating the risen dough. Sprinkle each bun with sesame seeds. Dotdash Meredith Food Studios
- Bake in the preheated oven until lightly browned on top, 15 to 17 minutes. Buns will stick together slightly where they touch. Let cool completely. Tear the buns apart and slice in half crosswise to serve. DOTDASH MEREDITH FOOD STUDIOS
Notes
9. Picadillo Soup
Picadillo Soup is a vibrant, Mexican-spiced soup that is perfect for impressing a crowd with minimal effort. 30–45 minutes to make, mixing lean ground beef with fresh vegetables and strong spices for a warm, comforting meal. That it is gluten-free means it is simple to make many diets without additional change. I made this for a fall party on a cold evening, and it warmed everyone’s hearts! It’s healthy, quick, and full of flavor.
- Quick Prep: Ready in less than an hour for hosts in a hurry.
- Bold Flavors: Strong Mexican seasonings produce a hot, full-bodied broth.
- Diet-Friendly: Blissfully gluten-free for any guest.
The ground beef soaks up a spicy hot mix, and vegetables such as peppers and onions provide texture and nutrients to the broth. The end product is a hearty but light soup filled with bold, spicy flavors. It’s easy to double or triple for groups, and leftovers are great, so it’s a handy option. Serve over tortilla chips or warm tortillas and enjoy a tasty, dippable meal. This soup brings a party taste to any gathering.
My skeptical soup-eating cousin blew this recipe at our last dinner party. Rapid assembly saved the day when the guests showed up too early, and the taste astonished them all. It’s perfect for cold weather or surprise guests. Picadillo Soup makes ground beef a star of the world. Keep this recipe in reserve for an effortless, people-pleasing dish
Picadillo Soup (Abalos Style)
Equipment
- 1 Large Stock Pot or Dutch Oven For sautéing and simmering
- 1 Cutting Board
- 1 Chef’s knife
- 1 Wooden Spoon or Spatula For stirring and breaking up ground beef
- 1 Ladle For serving
Ingredients
Main
- 2 tablespoons olive oil
- 6 garlic cloves minced
- 1 onion diced
- 1 lb ground beef
- 1 large tomatoes diced
- 4 cups water
- 1 large potato cubed
- 2 tablespoons beef bouillon optional
- 2 tablespoons fish sauce optional
- 1 -2 cup vegetables chopped (spinach, mushrooms, carrots, bok choy, celery, and or or chayote) (optional)
- salt and pepper to taste
Instructions
- Prepare all vegetables: mince garlic, dice onion and tomatoes, cube potato, and chop any optional vegetables.
- Heat olive oil in a large stock pot or Dutch oven over medium heat.
- Add minced garlic and diced onion to the hot oil and sauté until the onion is translucent and fragrant, about 3-5 minutes.
- Add the ground beef to the pot, breaking it up with a spoon. Cook until thoroughly browned, then drain any excess fat.
- Stir in the diced tomatoes and cook for another 2-3 minutes until they soften slightly.
- Pour in the water, add the cubed potatoes, and stir in optional beef bouillon and fish sauce, if using.
- Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 20-30 minutes, or until the potatoes are tender.
- If adding harder optional vegetables (like carrots), add them along with the potatoes in step 6.
- If adding tender optional vegetables (like spinach or bok choy), stir them in during the last 5 minutes of simmering.
- Taste and adjust seasoning with salt and freshly ground black pepper as needed before serving hot.
Notes
10. Skillet Lasagna
Skillet Lasagna provides the flavor of traditional lasagna in one dish, party-perfect form to the table in less than an hour. It’s got ground beef, noodles, zucchini, and cheese all mixed together in a meaty tomato sauce, the ultimate solution for time-stressed hosts. It’s comforting, comforting, and easy clean-up make it a party favorite for parties. I prepared this at a weeknight dinner party, and it was a big hit! It’s comfort food reduced to the essentials and elevated.
Browned ground beef, with seasoned fresh zucchini added, gives a healthy, sweet twist to rich sauce. Noodles are cooked in the pan, picking up flavor, and cheese seeps into stringy, can’t-get-enough topping. Double or triple easily for a crowd, and with only one pan, there’s less cleanup. This lasagna is full of big flavor with minimal effort, ideal for the masses. It’s a simple way to bring Italian comfort to your table.
My family loves this lasagna taste without the hour or so of layering and cooking. It’s a night lifesaver, fast, and leftovers reheat beautifully for round two. Serve with garlic bread and a salad for an entire, homey meal. Skillet Lasagna is a hosting trick for effortless, show-stopping dinners. Try it at your next big gathering
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
11. Ground Beef Fajitas
Ground Beef Fajitas bring a festive, party-perfect Tex-Mex flair to any party, cooked in just 30 minutes for an impromptu, crowd-pleasing supper. Crisp ground beef and brightly colored bell peppers and onions are a tasty filling just right for a spicy, interactive supper. The do-it-yourself aspect is interactive enough for people of all ages. I prepared them for a game-day party, and they were a huge hit! They’re quick, tasty, and infinitely versatile.
Ground beef soaks up spicy Tex-Mex spices to deliver a hot punch best served alongside soft tortillas. Peppers and onions add crunch and sweetness, delivering life and balance into each bite. Set up a topping bar with salsa, guacamole, sour cream, and cheese that guests can use to get their fajitas tailored to their liking. They are easy to make in bulk so that no one need be left out. Dinner serves up the party to your plate with minimal fuss.
Fajitas are my go-to for parties having funtheir convenience, go-for-it attitude, and appeal to all people make them a winner. The quick cooking time lets me join the party instead of slaving away over a hurricane all evening. They accommodate any diet, so they’re easy to bet on with groups of all types. Serve over rice or beans for a complete, celebratory meal. Ground Beef Fajitas are your ticket to a good time, great-tasting party
Melt-in-Your-Mouth Beef Fajitas
Equipment
- 1 Meat Mallet For tenderizing the flank steak.
- 1 Large Resealable Bag Or a non-reactive dish for marinating.
- 1 Outdoor Grill Or a heavy-bottomed grill pan for high-heat searing.
- 1 Instant-Read Thermometer Essential for precise steak doneness.
- 1 Large Skillet Preferably cast iron, for sautéing vegetables and finishing the dish.
Ingredients
Main
- 1 flank steak
- ¼ cup shichimi togarashi Optional
- ¼ cup orange juice
- ¼ cup low-sodium soy sauce
- 2 tablespoons lime juice
- ½ orange zested
- ½ lime zested
- 1 tablespoon cornstarch
- 1 tablespoon chili powder or more to taste
- 1 teaspoon kosher salt
- 1 teaspoon smoked paprika
- 1 teaspoon brown sugar
- 1 teaspoon cayenne pepper
- 1 teaspoon red pepper flakes
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon ground cumin
- 1 tablespoon olive oil
- 1 onion cut into slices and separated
- 1 red bell pepper cut into thin strips
- ¾ cup water
Instructions
- Flatten flank steak slightly with a meat mallet. Rub shichimi togarashi into both sides of steak, wrap the steak in plastic wrap, and refrigerate for 8 hours or overnight.
- Combine orange juice, soy sauce, lime juice, orange zest, and lime zest together in a resealable plastic bag. Remove flank steak from plastic wrap and place the steak in the resealable plastic bag, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 2 hours.
- Preheat an outdoor grill for high heat, and lightly oil the grate.
- Remove steak from marinade and pour marinade into a small bowl.
- Cook steak on the preheated grill, basting with the marinade every 5 minutes, until it starts to firm and is seared on the outside and reddish-pink and juicy in the center, 8 to 10 minutes per side. An instant-read thermometer inserted into the center should read 135 degrees F (57 degrees C).
- Cut steak in half lengthwise and cut across the grain into thin slices.
- Whisk cornstarch, chili powder, salt, paprika, brown sugar, cayenne pepper, red pepper flakes, onion powder, garlic powder, and ground cumin together in a bowl.
- Heat oil in a large skillet over medium-high heat. Saute onion and red bell pepper in hot oil until soft, 5 to 10 minutes. Add sliced steak, chili powder mixture, and water to the skillet. Cook until sauce thickens and meat is glossy, 3 to 5 minutes.
Notes
12. Million Dollar Spaghetti
Million Dollar Spaghetti is creamy, baked spaghetti that lives up to its indulgent name, the perfect solution for a large group of people. Spaghetti, beefy ground beef sauce, and creamy cheese mixture are all baked into a puffed, golden masterpiece. It’s rich, comforting fare the adults and children will devour. I took this recipe to a potluck, and it was the star of the evening! It’s an effortless means of impressing with little effort.
- Rich Layers: Beef, pasta, and cheese create decadence.
- Scalable: Feeds dozens from one casserole.
- Make-Ahead: Prepare ahead for stress-free entertaining.
The ground beef sauce, which is so packed with tomatoes and spices, is balanced by a dense mixture of cream cheese and mozzarella for a rich taste. Simple to make, the sheer amount means there’s enough for everyone at the table. Prepare ahead, and reheat for a simple, crowd-pleasing meal. This one has a big flavor and presentation without lots of effort. Million Dollar Spaghetti is a million bucks every time!
My family asks for this at every party it’s that good. The cheesy layers satisfy kids and adults equally, and leftovers taste as good as the first serving. Serve with salad for a complete, filling meal. This casserole is a hostess short cut for busy nights or parties. Pin this recipe for a crowd-pleasing never-fail
Million Dollar Spaghetti
Equipment
- 1 9×13 inch Baking Dish Essential for baking the casserole.
- 1 Large Pot For cooking the spaghetti.
- 1 Large Skillet For preparing the meat sauce.
- 2 Mixing Bowls One large for pasta, one medium for cheese mixture.
- 1 Wooden Spoon or Spatula For browning meat and spreading layers.
Ingredients
Main
- Two 24-ounce jars marinara sauce
- 1 pound spaghetti
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 8 ounces ground beef
- 8 ounces sweet Italian sausage
- 3 cloves garlic minced
- 1 medium yellow onion diced
- Kosher salt and freshly ground black pepper
- 16 ounces ricotta about 2 cups, at room temperature
- 8 ounces cream cheese at room temperature
- 1/2 cup grated Parmesan about 2 ounces, plus more for sprinkling
- 1/4 cup chopped fresh parsley plus more for serving
- 1 large egg at room temperature
- 2 cups shredded mozzarella about 8 ounces
Instructions
- Preheat the oven to 350 degrees F. Spread 1 cup of the marinara sauce evenly on the bottom of a 9-by-13-inch baking dish.
- Bring a large pot of water to a boil. Add the pasta and cook according to the package directions for al dente. Drain the pasta and place in a large bowl with the butter and 1 cup of marinara sauce. Toss together until the butter is melted.
- Meanwhile, make the pasta sauce. Set a large skillet over medium-high heat and add the olive oil. Add the ground beef and sausage and cook, undisturbed, until the meat is beginning to brown, about 3 minutes. Using a wooden spoon, break up the meat and continue to cook until no longer pink, 3 to 5 minutes more. Add the garlic, onion and 1 teaspoon salt and cook until the vegetables have softened, about 3 minutes. Add the reserved marinara sauce and mix until thoroughly combined.
- To make the cheese sauce, mix together the ricotta, cream cheese, Parmesan, parsley, egg, 1 teaspoon salt and 1/4 teaspoon pepper in a medium bowl until smooth.
- To assemble, place half of the pasta in an even layer in the baking dish. Using a rubber spatula, spread the cheese sauce in an even layer over the pasta. Add the remaining pasta in an even layer over the cheese sauce. Finally, top the pasta with the meat sauce. Top with the mozzarella and a sprinkle of Parmesan.
- Bake on a rimmed baking sheet until bubbling and golden brown on top, 45 to 55 minutes. Let stand 10 minutes. Garnish with chopped parsley before serving.
Notes
13. Korean Burgers
Korean Burgers bring a global, exotic twist to the plain burger, perfect for entertaining a large group with style and panache. With their ginger, soy sauce, and sesame tastes, these ground beef burgers are exploding with a deep, sweet-and-savory zing that will please anyone. They’re easy to make ahead in bulk quantities, so they’re great options for large groups like parties or BBQs. I took these to a BBQ and the guests wouldn’t quit talking about them! They’re a delicious, fun twist on burger night.
The patties, seasoned Korean-style, grill up juicy and tender, with the explosion of umami on the palate. Serve with kimchi, pickled vegetables, or spicy aioli as a build-your-own feature that will delight adventurous eaters. They grill or pan-fry with simplicity, even for groups, and prep is quick and easy. The exotic flavor won’t soon be forgotten on any menu. Korean Burgers are a crowd-pleaser with a global twist.
My buddy brought these to my attention, and now they’re a regular at our BBQs. The pungent flavors hit the spot, and the topping bar keeps it hands-on and entertaining. They’re easy to prepare, with more time left over to enjoy the party. Serve with sweet potato fries for an excellent, full meal. Korean Burgers show ground beef can be an international traveler
14. Sheet Pan Beef Enchilada Nachos
Sheet Pan Beef Enchilada Nachos and Sheet Pan Chips are the ultimate party delight, bringing nacho crunch and enchilada taste together in an easy, shareable dinner.
The ideal party food, this dish stacks tortilla chips, seasoned ground beef with taco packets, enchilada sauce, and melted cheese for impossible-to-resist bite-sized treats. Easy, fast, and easy to clean up, it’s a hostess favorite. I served these on game night and they were devoured in seconds! They’re the best solution to a hungry crowd.
- Fun to Share: Perfect for parties or spontaneous gatherings.
- Cleanup is Easy: One sheet pan means less mess.
- Spicy Flavor: Enchilada sauce gives rich, meaty flavor.
The loaded ground beef is served with a guilty sauce and stringy cheese, all optional: black beans, jalapeños, and/or sour cream for added playfulness. Bake everything on one sheet pan, and serve directly from the oven hot for a party, communal vibe. The recipe is simple to double or quadruple so everyone at the party can have their share, and prep is minimal. Sheet Pan Nachos are a simple, flavor-filled winner at any party!
My friends won’t shut up about my nacho bar I made using this recipeit was the party hit. The quick preparation enabled me to enjoy myself instead of cooking all night. The bold flavors are appreciated by everyone, from kids to spice-lovers. Accompany with guacamole and salsa for a complete, crowd-pleasing meal. These nachos are your ticket to a blast, delicious party
