Let’s discuss one of the most dependable constants in your freezer or fridge: ground beef. If you’re whipping up a quick family meal, serving a crowd, or cooking for yourself something warm and comforting, ground beef delivers the taste, the comfort, and the versatility you’re looking for. It’s affordable, infinitely versatile, and a reliable standby in kitchens across the board.
What saves ground beef as a weeknight hero is how well it can be absorbed into nearly any cuisine or type of meal. You can bulk it out with beans, mushrooms, or grains to feed a crowd, or serve it as the meaty base for a hearty and filling meal. Whether you’re looking for comfort foods of the past or international dishes of choice, ground beef can do it all. Below, you’ll find 15 creative, comforting, and downright delicious ways to use this humble ingredient all perfect for a weeknight dinner that hits the spot.
Baked Bolognese
This baked bolognese recipe combines a savory ground beef and tomato sauce with a creamy béchamel, layered with parcooked rigatoni and a three-cheese blend. It's then baked until bubbly and golden, creating a comforting and hearty Italian-American classic perfect for a family meal.
Equipment
- 1 Large Skillet
- 1 Large Saucepan
- 1 Whisk
- 1 Baking Dish
- 1 Wooden Spoon
Ingredients
Main
- 3 tablespoons extra-virgin olive oil
- 1 1/2 to 2 pounds ground beef
- 4 large cloves garlic minced
- 2 teaspoons dried oregano
- Couple dashes red chili flakes
- One 28-ounce can whole peeled tomatoes
- Sugar
- Salt and freshly ground black pepper
- 1/2 stick butter
- 1 large onion
- 3 tablespoons all-purpose flour
- 1/3 cup white wine optional
- 1 1/2 cups whole milk warmed
- Dash ground nutmeg or ground cinnamon
- 2 cups grated three-cheese blend divided
- 1 pound parcooked rigatoni
Instructions
- For the tomato sauce:
- Preheat oven to 350 degrees F.
- Add oil to large skillet over high heat. Add ground beef and saute, breaking up the meat into crumbles as it cooks. Add garlic, oregano and chili flakes and cook a couple minutes. Add tomatoes and season, to taste, with sugar, salt and pepper. Simmer for 10 minutes.
- For the bechamel:
- In a large saucepan melt butter over medium-high heat until bubbling. Add onions and saute until translucent. Sprinkle with flour, stirring constantly and cook until the mixture begins to thicken. Gradually whisk in the wine, if using, and then gradually whisk in the milk and nutmeg and cook until smooth, thick and creamy. Combine the meat sauce and pasta, and then pour in half the pasta mixture. Spoon half the bechamel over the pasta and top with half the cheese. Repeat with the remaining ingredients. Bake 30 to 45 minutes until browned and bubbly.
Notes
To elevate the bolognese, ensure the ground beef is deeply browned before adding other ingredients; this builds a rich fond and enhances flavor complexity. For the béchamel, whisk continuously when adding liquid to prevent lumps, ensuring a silky-smooth sauce. A dash of cinnamon or nutmeg in the béchamel adds an authentic, subtle warmth. Be mindful not to overcook the rigatoni during par-cooking, as it will continue to cook in the oven. For a superior crust, consider finishing under the broiler for a minute or two, watching carefully to avoid burning the cheese. Garnish with fresh basil or parsley for freshness and color.
1. Pasta with White Bolognese
This is not your typical tomato-based Bolognese. Rather, it employs a combination of white wine, garlic, onion, cream, and garam masala to achieve something rich and aromatic without warning. The spice mixture provides warm, nearly Tuscan-like flavor that complements the natural beef without overpowering it. Cream lends a smooth finish that leaves every morsel indulgent.
Stuffed Green Peppers
These are super classic and so simple to make. Use leftover rice or thawed frozen rice. For an easy variation, try shredded fontina or Gruyere cheese.
Equipment
- 1 Large Pot
- 1 Steamer Insert
- 1 Large Skillet
- 1 9x13 inch Baking Dish
- 1 Slotted Spoon
Ingredients
Main
- 6 medium green bell peppers tops and seeds removed
- 2 tablespoons vegetable oil
- 1 large onion finely chopped
- Kosher salt
- 1 pound ground beef
- 2 large cloves garlic finely chopped
- Freshly ground black pepper
- One 28-ounce can diced fire-roasted tomatoes
- 2 cups cooked rice
- 1 cup loosely packed fresh parsley leaves roughly chopped
- 1 1/2 cups shredded mozzarella
- 1/2 cup plain dry breadcrumbs
- 2 large eggs lightly beaten
- 4 teaspoons Worcestershire sauce
Instructions
- Preheat the oven to 350 degrees F. Add about 2 inches of water to a large pot fitted with a steamer insert, and bring to a high simmer. Arrange the peppers in the steamer, cover the pot and cook, rotating the peppers as needed, until they are very tender and pliable, about 25 minutes. Remove the peppers with a slotted spoon, and drain upside-down on paper towels.
- Put the oil, onions and a pinch of salt in a large skillet over medium heat, and cook, stirring occasionally, until the onions are soft and translucent, about 8 minutes. Raise the heat to medium-high. Add the beef, garlic, 2 teaspoons salt and a few grinds of pepper, and cook, stirring and breaking the beef up, until browned and mostly cooked through, about 5 minutes. Add the tomatoes, bring to a simmer, then remove from the heat. Let cool in the skillet for at least 10 minutes. Transfer to a large bowl, add the rice, parsley, 1 cup of the mozzarella, breadcrumbs, eggs and Worcestershire and mix to combine.
- Stand the peppers up in a 9-by-13 inch baking dish. If they fall over, cut away a little of the bottoms (without cutting through the pepper) to make a flat surface.
- Generously fill and pack the peppers with the meat-rice mixture. Top with the remaining 1/2 cup mozzarella. Add just enough water to the pan to cover the bottom to help steam the peppers. Loosely cover with foil, and bake until the peppers are tender and the filling is heated through, about 30 minutes. Remove the foil, and continue to bake for 10 minutes more.
Notes
1. When steaming the peppers, ensure they are tender but still hold their shape. Over-steaming can make them too soft and prone to collapsing when filled. The goal is pliable, not mushy.2. For a richer flavor profile, ensure the ground beef is well-browned before adding other ingredients. This creates a fond at the bottom of the skillet, which adds depth to the sauce.3. While the recipe suggests mozzarella, incorporating shredded fontina or Gruyere, as mentioned in the summary, will add a more complex, nutty flavor to the cheesy topping.4. Do not overpack the peppers, as this can lead to uneven cooking of the filling. Leave a little room at the top for the cheese.
2. Stuffed Green Peppers
A reliable standby that never fails. These peppers are stuffed with a rich blend of ground beef and rice, and baked until soft. Making it with leftover rice shortens the process, which is always a plus on a hectic evening. Include some shredded Gruyere or fontina cheese for added flavor with a nutty depth that complements the beef.
Simple Taco Soup
This simple taco soup is a hearty, flavorful dish perfect for a quick weeknight meal. Ground beef is browned and combined with an array of canned beans, corn, tomatoes, and seasoned with taco and ranch mixes. Ready in under 30 minutes, it's a convenient and comforting one-pot meal that delivers classic taco flavors in a satisfying soup form.
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
To reduce sodium and improve texture, always rinse and drain canned beans thoroughly before adding them. For a richer, deeper flavor, allow the soup to simmer for at least 30-45 minutes after combining all ingredients, letting the spices fully meld. Consider browning the ground beef until well-caramelized before draining the fat; this builds a strong flavor base. If you prefer a milder soup, use mild diced green chiles and mild taco seasoning. For a spicier kick, a pinch of cayenne or a few dashes of hot sauce can be added. Serve with fresh cilantro, shredded cheese, sour cream, or crushed tortilla chips for added texture and flavor.
3. Taco Soup
All the tacos of taco night condensed into one pot. Ground beef, beans, corn, tomatoes, and strong taco seasoning simmer to make a comforting, crowd-pleasing soup. A scoop of crushed tortilla chips on top provides a good crunch. It’s comforting, easy, and just the thing when you’re in the mood for something flavorful with minimal mess.
Nigerian Meat Pies
In Ghana, Nigeria and other West African countries we call these savory crescent-shaped pastries meat pies, though around the world they are also known as hand pies, empanadas and dumplings. Most of the time, we serve them as appetizers or a snack before lunch or dinner. In Nigeria, meat pie is made with ground beef, carrots and potatoes that are sauteed with herbs and spices and stuffed in a buttery dough pocket. My version is similar, but I use mixed vegetables like corn, peas, carrots and string beans (I love how the corn adds sweetness) and I omit potatoes, which can sometimes make a meat pie almost too filling for a snack or appetizer.
Equipment
- 1 Medium Pan For cooking the filling
- 1 Large Bowl For preparing the dough
- 1 Rolling Pin For flattening the dough
- 1 4-inch Round Cutter For shaping the pies
- 1 Baking Sheet For baking the meat pies
Ingredients
Main
- 2 tablespoons vegetable oil
- 8 ounces ground beef
- 2 cloves garlic minced
- 1 small red onion diced
- 1/2 cup mixed frozen vegetables such as corn, peas, carrots and string beans, thawed
- 1 teaspoon bouillon powder
- 1 teaspoon curry powder
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon dried thyme
- 1/4 teaspoon cayenne pepper optional
- Kosher salt if needed
- 2 cups all-purpose flour plus more if needed and for dusting
- 1/2 teaspoon baking powder
- Kosher salt
- 4 tablespoons 1/2 stick salted butter
- 1 large egg
Instructions
- For the filling: Heat the oil in a medium pan over medium heat. Add the ground beef and cook, stirring, until it starts to brown and release a little liquid, about 5 minutes. Add the garlic and onions and cook, stirring, until the onions are slightly translucent, about 5 minutes. Stir in the mixed vegetables and continue to cook, stirring occasionally, until warmed through, about 5 minutes. Reduce the heat to medium low. Stir in the bouillon powder, curry powder, granulated garlic, thyme and cayenne pepper, if using, and continue to cook until the meat browns completely and most of the liquid has evaporated, about 5 minutes. Taste and adjust with salt if needed. Allow to cool. Transfer to a medium bowl.
- For the dough: Add the flour, baking powder and 1/4 teaspoon salt to a large bowl and mix with your hands or a whisk. Use your fingertips to rub the butter into the flour mixture until the mixture is crumbly. Using a tablespoon, gradually add 1/2 cup warm water while kneading until a dough forms. The dough should not be sticky or dry; adjust with a teaspoon of water and knead if the dough is dry, or dust with 1/4 teaspoon flour and knead if it is too sticky. Wrap the dough with plastic wrap and let it rest until it has a slightly softer feel, about 5 minutes.
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment and sprinkle the parchment with flour. Whisk the egg in a small bowl with a fork or whisk to make an egg wash.
- Lightly dust a work surface and rolling pin with flour to prevent sticking. Unwrap the dough, cut it in half and re-wrap one half. Roll out the other half into a 10-inch square. Use a 4-inch round cutter to cut out circles from the dough. Re-roll the dough and cut additional circles. Add about 1 tablespoon of the filling to the middle of each dough circle. Dip a brush in the egg wash and brush the edges of the dough. Fold the dough over the filling so the edges align to form a crescent shape. Seal the meat pies using the tip of a metal fork to press the edges down. Place the pies on the prepared baking sheet. Repeat with the remaining dough and filling. (Save any leftover filling for another use.) Brush the pies all over with the egg wash. Use a toothpick to poke 3 small holes on top of each pie for ventilation while baking.
- Bake the pies until the crusts are golden, glossy and flaky with a bit of crunch on the edges, about 20 minutes. Allow them to cool until warm to the touch.
Notes
1. Ensure the meat filling is completely cooled before assembling the pies. This prevents the butter in the dough from melting prematurely, which is crucial for achieving a flaky, tender crust. 2. Do not overwork the dough; knead just enough for it to come together. Overworking develops gluten, leading to a tough pastry. 3. Press the edges firmly with a fork after folding to create a tight seal, preventing any filling from leaking out during baking. A good seal also contributes to a neat, professional appearance. 4. The small holes poked in the top are vital for steam release, preventing the pies from puffing up excessively and ensuring an even bake with a crisp crust.
4. Nigerian Meat Pies
These crescent-shaped pastries are stuffed with spiced ground beef, carrots, and other vegetables, and then they’re baked until golden brown. They’re savory, filling, and convenient to grab and go. One of them omits the usual potatoes to keep things light, and corn provides a subtle sweetness that coaxes out the richness of the filling. They make excellent appetizers or light meals.
The Best Sloppy Joes
This is weeknight comfort food at its finest. We created a homemade sauce that is tangy and flavorful but also quick and easy. We used both ketchup and canned tomato sauce for lots of tomato-y zip and just a touch of brown sugar for a bit of sweetness and slight caramel finish. Green bell pepper is a key addition; it really enhances the other ingredients, elevating the flavor profile into the realm of a true sloppy joe.
Equipment
- 1 Large Skillet Preferably heavy-bottomed for even heat distribution.
- 1 Wooden Spoon or Spatula For breaking up meat and stirring.
- 1 Cutting Board
- 1 Chef's knife For dicing vegetables.
- 1 Measuring Spoons and Cups For precise ingredient measurements.
Ingredients
Main
- 2 tablespoons unsalted butter
- 1 medium onion diced
- 1 green bell pepper diced
- 1 clove garlic minced
- 1 pound lean ground beef
- 12 ounces 1 1/3 cup tomato sauce
- 3/4 cup ketchup
- 2 tablespoons brown sugar
- 2 tablespoons Worcestershire sauce
- 1 tablespoon yellow mustard
- 1 tablespoon red wine vinegar
- 1 teaspoon paprika
- Pinch of cayenne pepper
- Kosher salt and freshly ground black pepper
- 6 hamburger buns toasted
Instructions
- Melt the butter in a large skillet over medium-high heat. Add the onions and peppers and cook, stirring occasionally, until softened and starting to caramelize in some spots, 6 to 7 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Stir in the beef and cook, breaking up the meat with a wooden spoon or spatula, until it is browned, no longer pink in the middle and cooked through, 7 to 8 minutes.
- Stir in the tomato sauce, ketchup, brown sugar, Worcestershire sauce, mustard, red wine vinegar, paprika, cayenne pepper, 1 teaspoon salt and a generous amount of black pepper and simmer, stirring occasionally, until thickened and heated through, 5 to 6 minutes. Spoon the meat onto the toasted buns.
Notes
Achieving a deep caramelization on the onions and bell peppers is crucial for building foundational flavor; don't rush this step. Ensure the ground beef is thoroughly browned and all moisture has evaporated before adding the sauce ingredients – this prevents a watery sauce and concentrates meaty flavor. Taste and adjust seasoning diligently before serving, balancing the sweetness from brown sugar with the tang from vinegar and mustard. For an extra layer of texture, consider buttering and griddling the hamburger buns until golden brown, not just toasting. A pinch of smoked paprika or a dash of your favorite hot sauce can add complexity.
5. Sloppy Joes with a Twist
This recipe elevates the retro sandwich to a new level with a homemade sauce composed of tomato sauce, ketchup, and a hint of brown sugar for balance. A green bell pepper that is chopped provides a little crunch and brightness, cutting through the richness of the sauce. It’s fast, delicious, and certain to be gone in no time.
Sheet-Pan Glazed Meatloaf
Cooking meatloaf in a sheet pan cuts down the cooking time dramatically, making this a perfect weeknight dinner. Shaping it thin and flat ensures that you get enough sticky-sweet glaze in every bite.
Equipment
- 1 Large Mixing Bowl For combining meatloaf ingredients.
- 1 Small Mixing Bowl For preparing the glaze.
- 1 Sheet Pan Standard 18-by-13-inch for even cooking.
- 1 Whisk For blending glaze ingredients.
- 1 Pastry Brush For evenly applying the glaze.
Ingredients
Main
- 2 cups ketchup
- 1 cup plain dry breadcrumbs
- 1/2 cup milk
- 2 large eggs
- 1/4 cup chopped fresh parsley
- 2 tablespoons Worcestershire sauce
- 1 1/2 pounds ground beef 80/20
- 1 1/2 pounds ground pork
- 1 medium onion grated and lightly squeezed of excess liquid
- 2 cloves garlic minced
- Kosher salt and freshly ground black pepper
- 1 tablespoon light brown sugar
- 1 1/2 teaspoons apple cider vinegar
- 3/4 teaspoon chipotle chile powder
Instructions
- Position a rack in the upper third of the oven and preheat to 375 degrees F. Mix 1/2 cup of the ketchup, the breadcrumbs, milk, eggs, parsley, and 1 tablespoon Worcestershire sauce together in a large bowl and set aside until the breadcrumbs have absorbed the liquid, about 3 minutes.
- Add the ground beef and pork, onion, garlic, 1 tablespoon salt, and 1/2 teaspoon pepper to the bowl and mix until well combined (do not overmix).
- Transfer the meat mixture to an 18-by-13-inch sheet pan (see Cook's Note) and press it into an even layer covering the entire surface. Whisk the remaining 1 1/2 cups ketchup, 1 tablespoon Worcestershire, brown sugar, cider vinegar, and chipotle powder in a small bowl. Brush the meatloaf with the sauce.
- Bake until the meat is cooked through, about 20 minutes, then turn on the broiler setting and broil until the top becomes caramelized and dark in spots, 3 to 4 minutes more, turning the pan periodically for even broiling. Let rest 5 minutes before serving.
Notes
The sheet-pan method for meatloaf is excellent for weeknights; its thin profile significantly reduces cooking time while maximizing surface area for that delicious, sticky glaze. Be mindful not to overmix the meatloaf ingredients, as this can lead to a dense, tough texture. Mix just until combined. Grating and lightly squeezing the onion helps distribute its flavor without adding excess moisture, ensuring the meatloaf holds its shape. When broiling, keep a close eye on the meatloaf as glazes can caramelize quickly; rotate the pan for uniform browning. Always allow the meatloaf to rest briefly after baking; this helps redistribute juices, resulting in a more tender and flavorful slice.
6. Sheet-Pan Glazed Meatloaf
Flattening the meatloaf mixture on a baking sheet means faster cook time and more caramelized glaze per bite. The result is juicy, evenly cooked meat with a sticky-sweet top that’s full of flavor. This shortcut transforms a traditional weekend dish into a viable option for any busy weeknight.
Hamburger Steaks with Onion and Mushroom Gravy
This recipe is an update of the classic Salisbury steak. With additions like smoked paprika in the beef mix and lightly caramelized onions in the gravy, this version will be a new family favorite to enjoy with a side of mashed potatoes.
Equipment
- 1 Large Nonstick Pan
- 1 Medium Mixing Bowl
- 1 Whisk
- 1 Lid for the large nonstick pan
- 1 Instant-Read Thermometer
Ingredients
Main
- 1/2 teaspoon ground mustard
- 1/2 teaspoon smoked paprika
- 1 large egg
- 1 clove garlic minced
- Kosher salt and freshly ground black pepper
- 1 pound ground beef 80/20
- 2 tablespoons breadcrumbs
- 1 tablespoon vegetable oil
- 10 ounces baby bella mushrooms sliced
- 2 sprigs thyme leaves picked and stems discarded
- 3 tablespoons unsalted butter
- 1 small onion thinly sliced
- 1 clove garlic sliced
- 3 tablespoons all-purpose flour
- 2 cups low-sodium beef broth hot
- 2 teaspoons Worcestershire sauce
- 2 tablespoons fresh parsley roughly chopped
Instructions
- For the hamburger steaks: Whisk together the mustard, smoked paprika, egg, garlic, 1 teaspoon salt and 1/4 teaspoon pepper in a medium mixing bowl. Mix in the ground beef and breadcrumbs by hand, then form into 4 oval patties, about 1/2 inch thick.
- Set a large nonstick pan over medium-high heat and add the oil. Add the patties and brown on both sides, about 3 minutes per side. Transfer the patties to a plate; set aside.
- For the onion and mushroom gravy: Turn the heat down to medium and add the mushrooms and thyme. Cook until the mushrooms release their liquid and are browned, about 8 minutes. (The mushrooms might seem dry at first, but will eventually release liquid and add moisture to the pan.) Transfer the mushrooms to a plate; set aside.
- Melt the butter in the pan, add the onions and garlic and cook until translucent and lightly golden, about 10 minutes. Sprinkle in the flour and cook, stirring, until the butter and liquid are absorbed, about 1 minute. Pour the broth and Worcestershire into the pan and stir until the flour is dissolved.
- Turn the heat to high and bring to a boil. Stir the mushrooms back into the pan and nestle in the beef patties. Cover with a lid and reduce the heat to medium low. Let simmer until the sauce has thickened and a thermometer inserted into the patties registers 165 degrees F, about 10 minutes.
- Turn the patties over a few times to coat in the sauce. Season with salt and pepper and top with the parsley.
Notes
For optimal flavor and juiciness, selecting 80/20 ground beef is crucial. Avoid overworking the meat when forming patties; this keeps them tender. When cooking mushrooms, patience is key – allow them to release their liquid fully before browning to deepen their umami. Ensure your roux (flour cooked with butter) is well-incorporated to prevent lumps in the gravy. The initial browning of the patties and mushrooms creates a fond in the pan, which, when deglazed with beef broth, contributes significantly to the gravy's rich depth. Always check internal temperature for doneness to ensure food safety.
7. Hamburger Steaks with Onion and Mushroom Gravy
Ground beef patties are spiced with smoked paprika, then topped with sautéed mushrooms and onions in a savory brown gravy. A fresh twist on Salisbury steak that tastes both nostalgic and new. Serve with mashed potatoes or steamed vegetables for a satisfying dinner.
Burgers a la Pizzaiola
This recipe transforms classic burgers into a vibrant Italian-inspired dish by infusing ground sirloin with sun-dried tomatoes, fresh basil, garlic, and cheeses. The patties are grilled to perfection and served on toasted sourdough rolls with a variety of "pizzaiola" toppings. It's a flavorful and quick take on a traditional burger, ideal for a satisfying meal.
Equipment
- 1 Grill Pan or Grill Essential for charring burgers and toasting rolls evenly.
- 1 Food Processor For finely blending the aromatic ingredients for the burger mixture.
- 1 Large Mixing Bowl For combining the beef with the flavor paste.
- 1 Pastry Brush For evenly coating the sourdough rolls with olive oil.
- 1 Tongs For safely flipping burgers and rolls on the hot grill.
Ingredients
Main
- 4 cloves garlic peeled and smashed
- 1/4 cup 5 or 6 sun-dried tomatoes in oil, drained
- 1/3 cup fresh basil leaves packed
- 1/3 cup shredded mozzarella
- 1/4 cup grated Parmesan
- 1 tablespoon tomato paste
- 1/2 teaspoon crushed red pepper flakes
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 1/2 pounds ground sirloin beef
- 8 sourdough rolls halved lengthwise
- 2 tablespoons extra-virgin olive oil
- Topping suggestions: shredded cheese fresh mozzarella cheese, fresh basil leaves, sliced tomatoes, marinara sauce, prosciutto, sliced olives, roasted red bell peppers, lettuce leaves, arugula, ketchup, pesto.
- 4 cloves garlic peeled and smashed
- 1/4 cup 5 or 6 sun-dried tomatoes in oil, drained
- 1/3 cup fresh basil leaves packed
- 1/3 cup shredded mozzarella
- 1/4 cup grated Parmesan
- 1 tablespoon tomato paste
- 1/2 teaspoon crushed red pepper flakes
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 1/2 pounds ground sirloin beef
- 8 sourdough rolls halved lengthwise
- 2 tablespoons extra-virgin olive oil
- Topping suggestions: shredded cheese fresh mozzarella cheese, fresh basil leaves, sliced tomatoes, marinara sauce, prosciutto, sliced olives, roasted red bell peppers, lettuce leaves, arugula, ketchup, pesto.
Instructions
- Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
- In a food processor, pulse together the garlic, sun-dried tomatoes, basil, cheeses, tomato paste, red pepper flakes, salt, and pepper. Process until blended. Transfer the mixture to a large bowl. Add the beef and, using a wooden spoon or clean hands, stir until combined. Form the mixture into 8 (4-inch diameter) patties, each about 3/4-inch thick. Grill each side until cooked through, about 5 minutes. Allow to rest for 5 minutes.
- Brush the cut side of the rolls with olive oil and grill until lightly toasted, about 1 minute.
- Place the burgers on the bottom half of the rolls and add desired toppings. Add the top half of the rolls and serve.
Notes
Meat Handling: Avoid overmixing the ground sirloin with the flavor paste to ensure tender, juicy burgers. Gentle handling is key to a good texture. Flavor Integration: The sun-dried tomato and herb mixture is crucial. For an extra layer of umami, briefly bloom the tomato paste in a hot pan with a touch of olive oil before adding it to the food processor with other ingredients. Grilling Technique: Ensure the grill is sufficiently hot before placing the patties to achieve a good sear and prevent sticking. Grill marks add visual appeal and flavor. Resting Burgers: Always allow the cooked burgers to rest for at least 5 minutes off the heat. This allows the juices to redistribute, resulting in a more succulent patty. Roll Toasting: Toasting the sourdough rolls briefly adds texture and prevents them from becoming soggy. Watch them closely as they can burn quickly. Topping Versatility: Encourage creativity with toppings; fresh mozzarella and a drizzle of pesto or a thin slice of prosciutto would elevate the "pizzaiola" theme even further.
8. Cheeseburger Pizza
This creative fusion dish combines everything you love about burgers and pizza. A crust is topped with seasoned beef, pickles, red onions, and melty cheese plus a swipe of mustard to tie it all together. A sprinkling of shredded lettuce after baking adds a refreshing contrast and mimics the full burger experience, all in one slice.
Mexican Lasagna
This quick and easy Mexican Lasagna layers seasoned ground chicken with black beans, corn, and choice of taco sauce or tomatoes between spinach tortillas and ample shredded cheese. Baked until bubbly and golden, it's a flavorful and convenient weeknight meal that combines vibrant Mexican-inspired tastes with the comforting structure of a lasagna.
Equipment
- 1 Large Skillet For browning chicken and preparing the filling.
- 1 Shallow Baking Dish Approximately 9x13 inch, for assembling and baking the lasagna.
- 1 Chef's knife For chopping onion and scallions, and cutting tortillas.
- 1 Cutting Board For safe and efficient chopping.
- 1 Spatula or wooden spoon For stirring and breaking up ground chicken.
Ingredients
Main
- 3 tablespoons extra-virgin olive oil
- 2 pounds ground chicken breast available in the packaged meats case
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1/2 red onion chopped
- 1 15-ounce can black beans, drained
- 1 cup medium heat taco sauce or 1 14-oz can stewed or fire roasted tomatoes
- 1 cup frozen corn kernels
- Salt
- 8 8 inch spinach flour tortillas, available on dairy aisle of market
- 2 1/2 cups shredded Cheddar or shredded pepper jack
- 2 scallions finely chopped
Instructions
- Preheat the oven to 425 degrees F.
- Preheat a large skillet over medium high heat. Add 2 tablespoons extra-virgin olive oil - twice around the pan. Add chicken and season with chili powder, cumin, and red onion. Brown the meat, 5 minutes. Add taco sauce or stewed or fire roasted tomatoes. Add black beans and corn. Heat the mixture through, 2 to 3 minutes then season with salt, to your taste.
- Coat a shallow baking dish with remaining extra-virgin olive oil, about 1 tablespoon oil. Cut the tortillas in half or quarters to make them easy to layer with. Build lasagna in layers of meat and beans, then tortillas, then cheese. Repeat: meat, tortilla, cheese again. Bake lasagna 12 to 15 minutes until cheese is brown and bubbly. Top with the scallions and serve.
Notes
1. Ensure the ground chicken is thoroughly browned for maximum flavor depth; avoid overcrowding the skillet. If necessary, brown in batches. 2. For a richer, smoky flavor, consider adding a pinch of smoked paprika to the chicken mixture. 3. To prevent tortillas from becoming soggy, drain the black beans very well and don't make the meat mixture excessively saucy. 4. Feel free to use a blend of cheeses, such as a mix of sharp cheddar and Monterey Jack, for a more complex flavor profile. 5. A dollop of sour cream or a sprinkle of fresh cilantro and a squeeze of lime juice upon serving will elevate the dish's freshness and balance the richness.
9. Weeknight-Friendly Lasagna
This simplified version of lasagna uses no-boil noodles and a jarred marinara to speed up prep. Balsamic vinegar and butter give the sauce a depth that feels homemade. Layered with a trio of cheeses ricotta, mozzarella, and Parmesan it delivers all the comfort you expect in less than an hour.
Porcupine Meatballs
Beef, raw rice, onion and Italian seasoning come together in this simple weeknight dinner of porcupine meatballs. Where'd the name come from? While the meatballs bake, the grains of rice pop out and look incredibly similar to porcupine quills. Simmer the meatballs in a quick homemade tomato sauce for a delicious, family-friendly dish.
Equipment
- 1 Large Mixing Bowl For combining meatball ingredients.
- 1 Large oven-proof skillet with tight-fitting lid Essential for browning and then baking the meatballs and sauce.
- 1 Measuring Cups and Spoons For accurate ingredient portions.
- 1 Spatula or wooden spoon For mixing and stirring.
Ingredients
Main
- 1 pound ground beef preferably 80/20 (80 percent lean)
- 1 large egg lightly beaten
- 1/2 small onion finely diced
- 1/2 cup long-grain white rice
- 1 tablespoon chopped fresh parsley plus more for serving
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- Kosher salt and freshly ground black pepper
- 2 tablespoons olive oil
- One 28-ounce can tomato puree
- 1/4 cup ketchup
Instructions
- Preheat the oven to 350 degrees F.
- Use your hands to mix the ground beef, egg, onion, rice, parsley, 1/2 teaspoon of the Italian seasoning, 1/4 teaspoon of the garlic powder, 1 teaspoon salt and several grinds of pepper in a large bowl until well combined. Roll the meat mixture into 24 balls (each about 2 heaping tablespoons and 1 inch in diameter).
- Heat the olive oil in a large, high-sided oven-proof skillet over medium-high heat. Once shimmering, add the meatballs and cook until lightly browned on all sides, 1 to 2 minutes per side. Reduce the heat to medium, then stir in the tomato puree, ketchup, remaining 1/2 teaspoon Italian seasoning, remaining 1/4 teaspoon garlic powder, 1/2 teaspoon salt and several grinds of pepper until the sauce is combined and meatballs are well coated.
- Cover with a tight-fitting lid and transfer to the oven. Bake until the meatballs are cooked through and no longer pink, the rice is tender and poking out and the sauce has reduced slightly, about 50 minutes. Carefully remove from the oven and top with more chopped parsley.
Notes
Achieving the classic 'porcupine' effect relies on the rice fully absorbing the sauce and expanding. Ensure your skillet lid is truly tight-fitting to create a steamy environment for the rice to cook through properly. For a richer flavor, consider using crushed San Marzano tomatoes instead of plain puree, and add a pinch of sugar to balance the acidity if desired. Don't overmix the meatballs, as this can lead to a tough texture; mix just until combined. Browning the meatballs before baking is crucial for developing deep savory flavors through the Maillard reaction. If you prefer a thicker sauce, you can remove the lid for the last 10-15 minutes of baking, or simmer briefly on the stovetop after removing from the oven.
10. Porcupine Meatballs
A playful name for a playful dish these meatballs contain ground beef and raw rice. As they cook, the rice distributes outward and pokes out in places giving them a “porcupine” appearance. They’re simmered in a tangy tomato sauce and are especially popular with kids because of their whimsical shape. Still, the taste stands up for adults too.
Kıymalı Börek (Turkish Börek with Ground Beef)
This recipe creates Kıymalı Börek, a savory Turkish pastry featuring layers of delicate phyllo dough wrapped around a richly seasoned ground beef and onion filling. The börek is brushed with a milk, egg, and oil mixture, baked until golden and crisp, and topped with sesame and nigella seeds, making for a hearty and flavorful main course.
Equipment
- 1 Large Skillet
- 1 9x13 inch Baking Dish
- 1 Large Mixing Bowl For beef filling
- 1 Medium Mixing Bowl For wet mixture
- 1 Pastry Brush
Ingredients
Main
- 3 tablespoons olive oil
- 1 large onion diced
- 1 pound ground beef 80/20
- 1 teaspoon Aleppo pepper optional
- Kosher salt and freshly ground black pepper
- 1 cup milk
- 2 large eggs
- 1/2 cup neutral oil such as canola or vegetable oil
- 1 box frozen phyllo dough 15 to 18 sheets, thawed
- Sesame seeds and nigella seeds or black sesame seeds for topping
Instructions
- Preheat your oven to 375°F (190°C). Thoroughly thaw the phyllo dough according to package instructions, then keep it covered with a damp cloth to prevent drying.
- Heat olive oil in a large skillet over medium-high heat. Add the diced onion and cook until softened and translucent, about 5-7 minutes.
- Add the ground beef to the skillet, breaking it up with a spoon. Cook until browned, about 8-10 minutes. Drain any excess fat, then stir in Aleppo pepper (if using), Kosher salt, and freshly ground black pepper to taste.
- In a medium bowl, whisk together the milk, eggs, and neutral oil until well combined. This is your wet mixture.
- Lightly grease a 9x13 inch baking dish. Lay one sheet of phyllo dough into the dish, letting the excess hang over the sides. Lightly brush with the wet mixture. Repeat with approximately half of the phyllo sheets, layering them while brushing each with the mixture.
- Evenly spread the prepared ground beef filling over the layered phyllo dough in the baking dish.
- Continue layering the remaining phyllo sheets over the beef filling, brushing each sheet with the wet mixture, ensuring the top layer is also thoroughly brushed.
- Trim any overhanging phyllo edges. Using a sharp knife, carefully cut the börek into squares or diamond shapes, cutting all the way through to the bottom before baking.
- Sprinkle the top generously with sesame seeds and nigella seeds (or black sesame seeds). Bake for 45-55 minutes, or until the börek is golden brown and crispy.
- Remove from the oven and let it cool for 10-15 minutes before serving to allow it to set and for easier slicing.
Notes
Handling phyllo dough is key; ensure it's fully thawed but keep it covered with a damp cloth to prevent drying out as you work. For the filling, properly browning the ground beef and onions will build a deep flavor foundation. Don't skip the Aleppo pepper for a subtle warmth. When assembling, gently brush each phyllo layer with the milk-egg-oil mixture for maximum flakiness. Pre-cutting the börek before baking helps achieve cleaner slices and prevents the brittle top layers from shattering post-bake. A final sprinkle of sesame and nigella seeds not only adds visual appeal but also a delightful nutty crunch.
11. Kıymalı Börek
This Turkish treat consists of seasoned ground beef, herbs, and spices all wrapped in thin sheets of dough. You can make it with traditional yufka or use phyllo dough for convenience. The crunchy spirals make perfect appetizers or a light dinner, providing layers of flaky texture with a delicious filling.
Taco Potato Casserole
Perfect for busy weeknights, this mash-up bake of hash browns, ground beef, canned tomatoes and green chiles, taco seasoning and gooey cheese can't be beat. It's the ultimate hands off meal. And since everything's tossed together right in the baking dish, there's very little cleanup. Simply garnish with your favorite taco toppings and dinner is served. If you're lucky enough to have leftovers, try wrapping them in a tortilla for a quick burrito.
Equipment
- 1 9x13 inch Baking Dish Essential for baking the casserole.
- 1 Large Spoon or Spatula For stirring and serving.
- 1 Chef's knife For slicing scallions and dicing cheese.
- 1 Cutting Board For preparing fresh ingredients.
- 1 Oven Mitts For safe handling of hot dish.
Ingredients
Main
- 30 ounces frozen shredded hash brown potatoes
- 1 1/2 pounds 80/20 ground beef
- Two 10-ounce cans diced tomatoes and green chiles such as Rotel
- Two 1-ounce packages taco seasoning
- 4 scallions thinly sliced, white and green parts separated
- 8 ounces processed cheese such as Velveeta, cut into small cubes
- 8 ounces shredded Cheddar about 2 cups
- Sour cream guacamole, pickled jalapeños and fresh cilantro leaves, for serving
Instructions
- Preheat the oven to 400 degrees F.
- Scatter the hash browns in a 9-by-13-inch baking dish. Pinch off pieces of ground beef and scatter on top of the potatoes. Top with the diced tomatoes and green chiles, taco seasoning and scallion whites. Scatter the processed cheese cubes over top. Bake until the ground beef is cooked through, about 45 minutes.
- Remove from the oven and stir until well combined. Top with the Cheddar and bake until the cheese is melted and bubbling in some places, about 15 minutes.
- Let cool for 10 minutes, then top with the scallion greens, sour cream, guacamole, pickled jalapeños and cilantro leaves.
Notes
To elevate this simple casserole, consider browning the ground beef separately before adding to the dish; this deepens its flavor and texture. Ensure the hash browns are evenly scattered and not clumped together to promote uniform cooking. For an extra kick, a dash of smoked paprika or a pinch of cayenne can be mixed with the taco seasoning. Don't overbake after adding the Cheddar; you want it melted and bubbly, not dried out. While the recipe uses processed cheese for creaminess, you can substitute with a béchamel sauce base for a more gourmet touch. Always allow a brief resting period after baking for the casserole to set, which makes for cleaner serving. Serve with warm tortillas for a deconstructed burrito experience.
12. Taco Potato Casserole
This one-pan wonder layers crispy hash browns, taco-seasoned beef, diced tomatoes with green chiles, and plenty of melted cheese. Baked until bubbling and golden, it’s a hearty dinner that delivers big flavor with minimal dishes. Leftovers can be wrapped in tortillas for quick burritos the next day.
Quick Spicy Chili
This recipe delivers a quick and spicy chili, perfect for a hearty meal. It features ground beef, onions, garlic, and chipotle chiles, simmered with beer, diced tomatoes, and black beans. Ready in under an hour, it's a flavorful dish that can be customized with various toppings to enhance its taste and presentation.
Equipment
- 1 Large Dutch Oven or Pot For sautéing and simmering the chili.
- 1 Cutting Board For preparing vegetables.
- 1 Chef's knife For chopping onion, garlic, and chipotles.
- 1 Wooden Spoon or Heatproof Spatula For stirring and breaking up ground beef.
- 1 Can Opener For opening diced tomatoes and black beans.
Ingredients
Main
- 2 tablespoons extra-virgin olive oil
- 1 onion chopped
- 5 cloves garlic chopped
- 2 teaspoons chili powder
- 1 teaspoon dried oregano
- Kosher salt and freshly ground black pepper
- 1 tablespoon tomato paste
- 1 to 2 chipotle chiles in adobo coarsely chopped, plus 1 tablespoon sauce
- 1 pound ground beef
- One 12-ounce bottle beer such as lager
- One 14.5-ounce can diced tomatoes
- One 15.5-ounce can black beans rinsed and drained
- Diced avocado shredded cheese, cilantro leaves, sliced scallions and sour cream, for serving, optional
Instructions
- Heat olive oil in a large Dutch oven or pot over medium-high heat.
- Add the chopped onion and cook until softened, about 5 minutes.
- Stir in the chopped garlic, chili powder, dried oregano, and a pinch of salt and pepper; cook for 1 minute until fragrant.
- Add the tomato paste and chopped chipotle chiles with their sauce, stirring for another minute.
- Add the ground beef to the pot, breaking it up with a spoon, and cook until thoroughly browned, about 5-7 minutes.
- Pour in the beer, scraping the bottom of the pot to deglaze and release any browned bits.
- Stir in the diced tomatoes and rinsed, drained black beans.
- Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for at least 20 minutes to allow flavors to meld.
- Taste and adjust seasoning with additional salt and pepper as needed.
- Serve hot, garnished with optional diced avocado, shredded cheese, cilantro leaves, sliced scallions, and sour cream.
Notes
Achieve a rich base by thoroughly browning the ground beef before adding liquids; this develops deep umami flavors. Toasting the chili powder and oregano briefly with the aromatics and tomato paste enhances their fragrance and flavor. For increased depth, consider a darker beer, though a lager provides a clean counterpoint to the spice. Simmering is key for flavors to meld, even if for a short period. Taste and adjust seasoning, especially salt and heat, before serving. A touch of acidity, like a squeeze of lime juice at the end, can brighten the entire dish. Don't skip the fresh garnishes; they add crucial texture and freshness.
13. Quick Spicy Chili
But if time is of the essence and comfort food is hollering, this chili delivers. Ground beef, beans, tomatoes, and a few bold ingredients like chipotle and a splash of beer create smoky, rich flavor in far less time than traditional recipes. It’s perfect for cold nights or game-day gatherings.
Cheeseburger Empanadas
These hand-held bites have all of the classic flavors of a cheeseburger, wrapped up in crispy puff pastry and dipped in "special sauce." They're perfect to put out for a sports-loving crowd or at a potluck.
Equipment
- 2 Large Baking Sheets
- 1 Large Skillet
- 1 4-inch Round Cookie Cutter
- 1 Wooden Spoon or Heatproof Spatula
- 1 Set of mixing bowls various sizes
Ingredients
Main
- 1/2 cup ketchup
- 1/2 cup mayonnaise
- 1/2 cup finely chopped dill pickle chips plus 18 whole dill pickle chips
- 1/4 cup yellow mustard
- Kosher salt and freshly ground black pepper
- 1 tablespoon canola oil
- 8 ounces ground beef chuck
- 1/2 small red onion finely chopped
- 4 slices American cheese roughly chopped
- 1 large egg
- One 1.1-pound package frozen puff pastry 2 sheets, thawed
- All-purpose flour for dusting
Instructions
- Position 2 racks in the middle of the oven and preheat the oven to 425 degrees F. Line 2 large baking sheets with parchment.
- Stir together the ketchup, mayonnaise, chopped pickles and mustard in a medium bowl. Season with salt and set the sauce aside.
- Heat the oil in a large skillet over medium-high heat. When it starts to shimmer, add the ground beef, a pinch of salt and a few grinds of pepper. Cook, breaking the meat apart with a wooden spoon or heatproof spatula, until lightly browned in spots and just cooked through, 3 to 4 minutes. Add the onion and cook, stirring constantly, until crisp-tender, about 2 minutes. Use a large slotted spoon to scoop the meat mixture into a medium bowl and stir in 1/3 cup of the sauce. Allow to cool slightly. Fold the American cheese into the cooled mixture.
- Lightly beat the egg with 1 tablespoon of water in a small bowl for the egg wash and set aside.
- Unfold 1 puff pastry sheet onto a lightly floured surface. Roll out into a 12-inch square. Cut out 9 rounds with a 4-inch round cookie cutter. Spoon 1 leveled tablespoon of the meat filling just off center on each round. Top the filling with 1 whole pickle chip. Brush the edge of each round with the egg wash and fold the puff pastry over the filling, slightly stretching if necessary. Press the edges together and crimp the edges with a fork. Transfer to one of the prepared baking sheets and brush each empanada with more egg wash. Repeat this process with the remaining sheet of puff pastry and filling. Bake until puffed and golden brown, about 15 minutes. Serve hot with the remaining sauce for dipping.
Notes
To ensure perfectly puffed and golden empanadas, ensure your puff pastry remains as cold as possible until just before shaping; this helps create distinct layers. When browning the ground beef, avoid overcrowding the skillet to achieve a good sear rather than steaming. It's crucial to drain any excess fat from the beef mixture before mixing with the cheese and sauce to prevent soggy empanadas. For a richer flavor profile, consider adding a touch of Worcestershire sauce to the beef mixture. Don't skip the egg wash—it's key for that beautiful golden-brown crust and professional finish. Serve immediately for best texture.
14. Cheeseburger Empanadas
Everything you love about a cheeseburger beef, cheese, pickles is tucked inside golden, flaky pastry. These little pockets are easy to serve and fun to eat. A creamy dipping sauce adds another layer of flavor. They’re great for parties, lunchboxes, or just a change from your usual burger routine.
Polish Stuffed Cabbage Rolls (Golabki / Golumkies / Golumpkis)
This recipe guides you through making traditional Polish Stuffed Cabbage Rolls, known as Golabki. Savory ground meat and rice filling is wrapped in tender blanched cabbage leaves, then simmered slowly in a rich, sweet, and tangy tomato sauce. It's a comforting and hearty main course perfect for family meals.
Equipment
- 1 Large Pot or Dutch Oven For blanching cabbage and simmering the rolls.
- 1 Large Mixing Bowl For preparing the meat and rice filling.
- 1 Grater For grating onions, carrots, and shredded cabbage.
- 1 Sharp Knife For coring cabbage and dicing vegetables.
- 1 Measuring Cups and Spoons For accurate ingredient portions.
Ingredients
Main
- 12 large cabbage leaves
- 1 1/8 lbs ground elk or 1 1/8 lbs ground beef
- 1/8 lb pork sausage or 1/8 lb ground pork
- 1/2 cup rice cooked with
- 1 tablespoon butter 1 cup rice when cooked
- 1 egg
- 1/3 cup milk
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon sweet basil
- 1 teaspoon garlic powder
- 1 tablespoon paprika
- 1 1/2 tablespoons onions grated
- 1 1/2 tablespoons celery diced
- 1/4 cup shredded carrot
- 1/2 cup cabbage shredded
- 2 8 ounce cans tomato sauce
- 1 tablespoon brown sugar
Instructions
- Carefully core the cabbage head, then blanch in a large pot of boiling water until outer leaves are pliable, peeling them off as they soften. Trim the thick central rib from each leaf.
- Cook the rice according to package directions with butter; set aside to cool slightly.
- In a large mixing bowl, combine ground meats, cooked rice, egg, milk, salt, pepper, sweet basil, garlic powder, paprika, grated onions, diced celery, shredded carrot, and shredded cabbage. Mix gently until just combined.
- Prepare the sauce by mixing tomato sauce and brown sugar in a separate bowl. Adjust sugar to taste, balancing sweetness and acidity.
- Place a portion of the meat mixture on each cabbage leaf. Fold in the sides, then roll tightly from the stem end to form a neat package.
- Arrange a layer of any remaining loose cabbage leaves on the bottom of a large pot or Dutch oven, then place the rolled golabki seam-side down in layers.
- Pour the prepared tomato sauce evenly over the stuffed cabbage rolls.
- Add enough water or broth to partially cover the rolls, if necessary. Bring to a gentle simmer.
- Cover the pot and simmer on low heat for 1.5 to 2 hours, or until the cabbage is very tender and the filling is cooked through.
- Serve hot, optionally with a dollop of sour cream or fresh parsley.
Notes
To ensure tender cabbage leaves without tearing, carefully core the head and blanch in boiling water until pliable, peeling leaves as they soften. Trim the thick central rib from each leaf for easier rolling. Avoid overmixing the meat filling; this keeps the golabki tender. The balance of sweet basil, garlic powder, and paprika is key for authentic flavor. Adjust the brown sugar in the tomato sauce to balance acidity and sweetness to your preference; a touch of apple cider vinegar can also brighten the sauce. Simmer the rolls gently on low heat to prevent sticking and ensure even cooking. Layering a few loose cabbage leaves at the bottom of the pot can act as a natural non-stick barrier.
15. Stuffed Cabbage Rolls
Tender cabbage leaves are wrapped around a filling that includes ground chuck, rice, and tomato sauce. These rolls are a complete meal in one neat package, baked until soft and tasty. Beef makes it rich, while the rice and sauce keep the dish in a comfortable balance.
Ground beef really is the go-to ingredient. It takes everything you can throw at it-soups, stews, bakes, snacks, or quick meals-and always delivers. These 15 recipes are a glimpse of what is possible from a single pound of ground beef. Whether you are sticking to familiar flavours or trying your hand at something new, there is sure to be something here that will become a regular in your rotation. If you’ve got ground beef in the fridge, you’ve already got dinner halfway figured out.
