When it’s time to mix up delicious dishes that everyone at the table will love, ground beef is literally a kitchen MVP! It’s the ingredient we all reach for when we crave a big flavor kick with minimal effort. Whether you’re snuggling up with the clan for a family movie night or hosting a rowdy group of friends over, ground beef dishes are your culinary ace in the hole for hearty, meaty meals that everyone will love! This humble standby is full of potential, and you can whip up anything from super-speedy weeknight suppers to knock-’em-out-of-the-park parties that’ll have visitors requesting seconds – if not thirds.
There’s no need for it to be scary to feed a crowd, and with ground beef, there is no reason for it to be scary to start with. The secret is to turn this boring ingredient into something amazing without turning it into something overly complicated or decadent. These recipes are delicious, healthy enough for even the most hungry guests, and diverse enough to be perfect for nearly any party. Don’t worry about agonizing over fussy menus or wasting away hours in the kitchen; these recipes are all about infusing fun and ease into your culinary endeavors.
Get ready to dive into a collection of ground beef recipes perfect for any gathering. From hearty stews that warm the soul to vibrant, globally inspired bowls, you’ll soon discover how effortless and fun feeding a crowd can be.
1. Quick and Easy Cowboy Stew
Imagine a classic beef stew reimagined in bold, meaty fashion. That is what you get with this recipe – a smoky, savory remake of comfort food. Ground beef is enriched with smoked sausage and crispy bacon for an intensely rich, savory work of art.
This stew makes an excellent family supper, serving up a satisfying meal that’s more than enough to go around and fill and satisfy everyone and leave them satisfied and content. The meats just mix so well in a hot, rich broth, so every bite is one to relish. It’s the perfect coziest meal to enjoy sitting around the table sharing stories.
Chicken Stew
This easy chicken stew recipe features tender chicken breasts simmered with aromatic vegetables like celery, carrots, and onions, in a rich tomato and chicken broth base. Enhanced with fresh basil, bay leaf, and thyme, and finished with kidney beans, it’s a hearty and comforting meal perfect for any occasion, especially when served with crusty bread.
Equipment
- 1 Heavy 5 1/2-quart saucepan Ensures even heat distribution for sautéing and simmering.
- 1 Tongs Essential for safely handling and turning chicken breasts.
- 1 Ladle For easy and neat serving of the stew.
- 1 Cutting Board For prepping vegetables and shredding chicken.
- 1 Chef’s knife For precise cutting of vegetables and chicken.
Ingredients
Main
- 2 tablespoons olive oil
- 2 stalks celery cut into bite-size pieces
- 1 carrot peeled, cut into bite-size pieces
- 1 small onion chopped
- Salt and freshly ground black pepper
- 1 14 1/2-ounce can chopped tomatoes
- 1 14-ounce can low-salt chicken broth
- 1/2 cup fresh basil leaves torn into pieces
- 1 tablespoon tomato paste
- 1 bay leaf
- 1/2 teaspoon dried thyme leaves
- 2 chicken breast with ribs about 1 1/2 pounds total
- 1 15-ounce can organic kidney beans, drained (rinsed if not organic)
Instructions
- Heat the oil in a heavy 5 1/2-quart saucepan over medium heat. Add the celery, carrot, and onion. Saute the vegetables until the onion is translucent, about 5 minutes. Season with salt and pepper, to taste. Stir in the tomatoes with their juices, chicken broth, basil, tomato paste, bay leaf, and thyme. Add the chicken breasts; press to submerge.
- Bring the cooking liquid to a simmer. Reduce the heat to medium-low and simmer gently uncovered until the chicken is almost cooked through, turning the chicken breasts over and stirring the mixture occasionally, about 25 minutes. Using tongs, transfer the chicken breasts to a work surface and cool for 5 minutes. Discard the bay leaf. Add the kidney beans to the pot and simmer until the liquid has reduced into a stew consistency, about 10 minutes.
- Discard the skin and bones from the chicken breasts. Shred or cut the chicken into bite- size pieces. Return the chicken meat to the stew. Bring the stew just to a simmer. Season with salt and pepper, to taste.
- Ladle the stew into serving bowls and serve with the bread.
- Serving suggestion: crusty bread.
Notes
1. For deeper flavor, ensure vegetables are nicely caramelized before adding liquids. This builds a robust foundation for the stew. 2. Do not overcook the chicken in the initial simmer; it will finish cooking when returned to the pot, ensuring it remains tender. 3. While kidney beans are specified, white cannellini beans or even chickpeas can offer a different texture and flavor profile. 4. A touch of acidity, like a splash of red wine or a squeeze of lemon juice at the end, can brighten the stew’s overall taste. 5. Garnish with fresh parsley or extra basil just before serving for added freshness and visual appeal.
2. Taco Potato Casserole
Taco Potato Casserole is a mix of the thrill of taco flavors with the coziness of a casserole. Seasoned ground beef, potatoes, and a topping of shredded cheese unite in a rich texture and flavor combination.
It is a weeknight winner and a potluck star. With simple preparation and worldwide appeal, it brings giant smiles to the table. This recipe truly delivers convenience without sacrificing any flavor.
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 9×13 inch Baking Dish
- 1 Large Spoon or Spatula
- 1 Sharp Chef’s Knife
- 1 Cutting Board
- 1 Oven Mitts
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
For a richer flavor and texture, consider browning the ground beef separately before adding it to the casserole dish, draining any excess fat. This prevents a greasy final product and develops a deeper savory note. Ensure the hash browns are evenly distributed to cook through properly and prevent sticking. While the recipe uses processed cheese for a smooth melt, combining it with freshly shredded cheddar will enhance the cheesy pull and flavor. Don’t skip the cooling time; it allows the casserole to set, making it easier to serve. Finally, the fresh toppings like cilantro, scallions, sour cream, and guacamole are crucial for balancing the richness and adding vibrant contrast.
3. Ground Beef and Cabbage Skillet
On busy nights, the Ground Beef and Cabbage Skillet is the answer for quick cooking without compromising on taste. Looking to Asian stir-fries, it combines tender cabbage and beef in a single pan for easy cleanup.
Spicy flavors and creamy sauce give the simple dish glamour. It can be prepared within 30 minutes and proof that speed and taste go hand in hand.
Beef Noodle Skillet
This easy one-pan Beef Noodle Skillet features savory ground chuck cooked with onions and garlic, combined with egg noodles in a rich, creamy sauce. Infused with mustard, paprika, and Worcestershire, it’s a hearty and comforting meal that comes together in under 30 minutes, perfect for a quick weeknight dinner.
Equipment
- 1 Large Skillet Preferably with a lid
- 1 Cutting Board
- 1 Chef’s knife
- 1 Wooden Spoon or Spatula
- 1 Measuring Cups and Spoons
Ingredients
Main
- 2 tablespoons salted butter
- 1 yellow onion diced
- 3 cloves garlic minced
- 1 pound ground chuck
- Kosher salt and freshly ground black pepper
- 1 tablespoon tomato paste
- 12 ounces egg noodles
- 2 1/2 cups beef broth
- 1 tablespoon grainy mustard
- 1 teaspoon smoked paprika
- A few dashes Worcestershire sauce
- 1/3 cup sour cream
- 2 tablespoons heavy cream
- 2 tablespoons chopped fresh chives
Instructions
- Heat the butter in a large skillet over medium heat. Add the onion and garlic and cook for 1 minute. Add the ground chuck and sprinkle with salt and pepper. Cook the meat, crumbling as you go, until cooked through, about 5 minutes. Add the tomato paste and cook for about 30 seconds.
- Add the noodles, broth, 1 cup hot water, the mustard, paprika and Worcestershire sauce. Give a big stir and bring to a simmer. Cover and allow everything to simmer, stirring occasionally and adding up to 1/2 cup more water if necessary, until the pasta is al dente and the sauce has thickened, about 12 minutes. Stir in the sour cream and heavy cream and cook for 1 additional minute or until the pasta is tender.
- Remove from the heat. Sprinkle over the chives and serve directly from the pan.
Notes
Ensure proper browning of the ground chuck before adding liquids; this builds the foundational flavor of the dish. When adding tomato paste, cook it for a brief moment to toast it, intensifying its flavor. Monitor the liquid level while the noodles simmer; adding hot water as needed prevents the noodles from sticking and ensures they cook evenly to al dente. For a richer, creamier sauce, incorporate the sour cream and heavy cream off the heat to prevent curdling, then gently stir until just combined. Finish with fresh chives for a bright, aromatic lift that complements the savory beef.
4. Low Carb Homemade Ground Beef Tacos
They pack all the bold, spicy taste you’re looking for in a light, low-carb package. Seasoned ground beef with genuine spices is wrapped up in almond flour cheese taco shells for a crunchy bite.
They’re ideal for casual gatherings and invite everyone to build their own. It’s a genius twist on a classic favorite that’s easy to make and inhale.
Low Carb Beefed-Up Meatloaf
This recipe creates a savory, low-carb meatloaf featuring ground chuck blended with herbs, Parmesan, and vegetables. It’s elegantly stuffed with layers of prosciutto and provolone cheese, then rolled and topped with a tangy tomato glaze. Baked to perfection, this hearty dish is designed for a crowd and offers a flavorful, comforting meal.
Equipment
- 1 Large Mixing Bowl For combining meatloaf ingredients
- 1 Small Bowl For mixing tomato topping
- 1 Loaf Pan Standard 5 by 9-inch for baking
- 1 Sheet pan or clean counter For shaping the meatloaf
- 1 Meat Thermometer Essential for ensuring proper doneness
Ingredients
Main
- 1 8-ounce can tomato sauce
- 1 6-ounce can tomato paste
- 1/4 cup sugar substitute recommended: Splenda
- 2 teaspoons white vinegar or water
- 2 pounds ground chuck may use meat loaf mix with ground pork
- 2 eggs
- 1/2 cup grated Parmesan
- 1/4 cup red onion diced small
- 1/4 cup roasted or fresh red bell peppers diced
- 2 tablespoons chopped fresh parsley leaves
- 2 cloves garlic minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 pound prosciutto or any type of ham, thinly sliced
- 1/4 pound provolone cheese sliced
Instructions
- Preheat oven to 350 degrees F.
- In a small bowl, mix together the tomato topping ingredients. Set aside. You may add a few drops of water to thin to a ketchup consistency.
- In a large bowl, mix together the beef, eggs, Parmesan, vegetables, herbs, and seasonings.
- Working on a waxed paper lined sheet pan or counter, form meatloaf mix into a 10 by 8-inch flat rectangle on the waxed paper. Place a layer of prosciutto slices on top, followed by a layer of provolone slices. Roll up the stuffed meatloaf mix like a burrito and seal the edges all around by pinching the meat.
- Place the roll, seam side down, into a 5 by 9-inch loaf pan. Spread a heavy coat of the tomato topping to completely cover the top of the meatloaf. Place in oven and bake for about 1 hour and 15 minutes, or until the temperature on a meat thermometer registers 165 degrees F. Drain fat and let rest at least 10 minutes before slicing.
Notes
1. For a richer flavor profile, consider sautéing the diced red onion and red bell peppers before adding them to the meat mixture. This softens them and brings out their sweetness. 2. Do not overmix the meatloaf ingredients; overworking the meat can result in a dense, tough texture. Mix just until everything is combined. 3. The sugar substitute in the tomato topping balances the acidity, but adjust to taste. A touch of balsamic vinegar could also add depth. 4. Resting the meatloaf for at least 10 minutes after baking is crucial. This allows the juices to redistribute, ensuring a more succulent and flavorful slice, and prevents it from crumbling when cut.
5. Easy Beef Bulgogi Bowls
These Korean-flavored bowls are on your plate in half an hour. Crispy beef is topped with a sweet and spicy sauce, over tender rice.
The mix of savoury, sweetness, and heat is exhilarating with every mouthful. It is a simple way to bring international flavor to your dinner menu.
Bulgogi
Bulgogi is one of the classic Korean BBQ dishes. But it’s also very useful for adding Korean beef to other dishes like bibimbap, or making mashup dishes like Korean-inspired tacos or quesadillas. The secret to hand slicing the meat into paper-thin slices is to freeze it until semi-firm, about 3 hours. It will still be semi-pliable but very firm and easier to slice. You can also buy the beef pre-sliced at any Korean market. This marinade can be used with other cuts of beef, including rib-eye, New York strip or filet mignon.
Equipment
- 1 Sharp Knife For precise slicing of semi-frozen beef.
- 1 Cutting Board For preparing ingredients and slicing beef.
- 1 Large Mixing Bowl For combining marinade and marinating beef.
- 1 Large Skillet or Grill For cooking the bulgogi quickly and evenly.
- 1 Whisk or Spoon For thoroughly mixing the marinade ingredients.
Ingredients
Main
- 1 1/2 pounds 675 grams rib-eye beef, frozen until semi-firm
- 1/4 cup 60 milliliters soy sauce
- 1 tablespoon 15 milliliters sesame oil
- 1 tablespoon 15 milliliters sesame seeds, toasted, plus more for garnish
- 3 garlic cloves finely minced
- 3 tablespoons 45 grams brown sugar
- 2 tablespoons gochujang
- 2 green onions sliced (stems and all)
- 1/4 cup 45 milliliters water
- 2 tablespoons vegetable or canola oil
Instructions
- Slice the semi-frozen beef into 1/8-inch-thick slices.
- Put the soy sauce, sesame oil, sesame seeds, garlic, brown sugar, gochujang and green onions in a large bowl and mix together until the sugar is dissolved.
- Add 1/4 cup water to the mixture, stir well and add the beef. Let it marinate for at least 3 hours or overnight. (Cover and refrigerate if marinating for longer than 2 hours.)
- Heat a large skillet or grill until hot. Add the oil to the skillet (or brush your grill grates) and cook the beef until just cooked through, turning once.
- Garnish with sesame seeds.
Notes
Achieving paper-thin beef slices is crucial for tenderness and quick cooking. Freezing the rib-eye until semi-firm (about 3 hours) makes it much easier to slice against the grain. Alternatively, procure pre-sliced bulgogi meat from a Korean market. Ensure the brown sugar fully dissolves in the marinade for even flavor distribution; a longer marination time (overnight in the fridge) significantly enhances the beef’s tenderness and flavor depth. When cooking, use a very hot skillet or grill and avoid overcrowding the pan. Cook in batches if necessary to ensure a proper sear and prevent steaming, which can lead to tough meat. Cook just until done to maintain succulence. This marinade is incredibly versatile; try it with other beef cuts like New York strip or even chicken thighs for variation. Garnish generously with toasted sesame seeds and fresh green onions for visual appeal and an aromatic finish.
Traditional Apple Pie
This recipe guides you through baking a classic Traditional Apple Pie, featuring a flaky, shortening-based crust and a generously spiced apple filling. It involves careful dough preparation, assembling the fruit with a blend of sugars and cinnamon, and baking to a golden perfection. Perfect as a comforting dessert, especially when served warm with vanilla ice cream.
Equipment
- 1 Medium Mixing Bowl For preparing the pie dough and apple filling.
- 1 Pastry Blender Recommended for cutting shortening into flour to achieve a flaky crust; hands can also be used.
- 1 Rolling Pin Essential for rolling out both the bottom and top pie crusts evenly.
- 1 9-10 inch Pie Plate Standard size for baking a traditional apple pie.
- 1 Aluminum Foil To cover pie edges and prevent over-browning during baking. Alternatively, a pie shield can be used.
Ingredients
Main
- 2 cups all-purpose flour
- 1 teaspoon salt
- 3/4 cup shortening recommended: Crisco
- Ice water
- Filling recipe follows
- Serving suggestion: warm with vanilla ice-cream
- 1/2 cup to 1 cup all-purpose flour
- 6 to 7 cups apples cut into thin slices recommended: Green Golden and Jonathans
- 1 cup white sugar
- 1 cup brown sugar
- 1 teaspoon cinnamon
- 2 tablespoons butter
Instructions
- Preheat oven to 375 degrees F.
- In a medium-mixing bowl cut the shortening and salt into the flour by hand or with a pastry blender hands until it’s the texture of cornmeal. Sprinkle 1 tablespoon of ice water over the mixture and mix just until the dough is moistened. Repeat by adding 6 to 8 tablespoons water (one at a time) until all the dough is just moist. Take care not to over mix.
- Preheat the oven to 375 degrees F. Divide the dough in half and roll into a ball. Roll 1 ball into a circle to fit a 9 to 10-inch pie plate. To transfer the pastry to the pie plate, wrap it around a rolling pin and ease it into the pie plate. Be careful not to stretch the pastry. Trim it even with the edges of the pie plate. Add the apple filling into the pastry lined pie plate. Make sure they are laying flat. Cut butter into small pieces and put on top of the filling.
- Roll the remaining pastry into a 12-inch circle. Place on top of the filling. Trim off 1-inch beyond the edge of the pie plate. Crimp the edges as desired. Cut slits to allow steam to escape when baking. Sprinkle a little sugar and cinnamon over the pie.
- Cover the edges with foil to prevent over browning. Bake for 25 minutes. Remove the foil and bake for another 20 to 25 minutes, or until it is golden brown. Serve warm with vanilla ice cream.
Notes
Achieving a tender, flaky crust is paramount; ensure your shortening and water are as cold as possible, and handle the dough minimally to prevent gluten development. Overmixing leads to tough pastry. For the filling, consider using a mix of tart and sweet apples (like Granny Smith with Honeycrisp or Jonathans) for a more complex flavor profile. A pinch of freshly grated nutmeg can elevate the spice notes. To prevent the filling from becoming watery and creating a gap, some chefs pre-cook the apples slightly or use an apple thickener. The foil on the crust edges is crucial for even browning; remove it only when the pie is nearly golden and the filling is visibly bubbling, indicating it’s cooked through. Serve warm with high-quality vanilla bean ice cream for the ultimate indulgence.
6. Traditional Irish Cottage Pie
This take on classic shepherd’s pie replaces lamb with robust ground beef. Beef filling topped with golden, light mashed potatoes is a cozy, comforting dinner.
It’s a timeless favorite, perfect to be served at the dining table to the entire family. Texture and flavor combination make it a timeless favorite.
7. Pasta e Fagioli Soup
Pasta e Fagioli is the epitome of comfort food, with pasta, beans, and ground beef coming together in a rich, meaty broth.
Perfect for serving a large group, it promises chatter and companionship at the table. It’s an old friend that never fails to impress guests.
The first seven recipes show how convenient ground beef is to provide for a crowd of hungry mouths. But don’t let it stop there – the following are six more meals to continue the flavor and excitement.
Pasta and Beans: Pasta e Fagioli
I could live on this recipe — a quick version of my Gran’pa Emmanuel’s masterwork.
Equipment
- 1 Deep Pot Large enough to hold all soup ingredients
- 1 Chef’s knife For chopping vegetables and pancetta
- 1 Cutting Board
- 1 Ladle For serving the soup
- 1 Cheese Grater For Parmigiano or Romano cheese
Ingredients
Main
- 2 tablespoons 2 turns around the pan extra-virgin olive oil
- 1/8 pound about 3 slices pancetta, chopped
- Two 4 to 6-inch sprigs rosemary left intact
- One 4 to 6-inch sprig thyme with several sprigs on it left intact
- 1 large fresh bay leaf or 2 dried bay leaves
- 1 medium onion finely chopped
- 1 small carrot finely chopped
- 1 rib celery finely chopped
- 4 large cloves garlic chopped
- Coarse salt and pepper
- Two 15-ounce cans cannellini beans
- 1 cup canned tomato sauce or canned crushed tomatoes
- 2 cups water
- 1 quart chicken stock
- 1 1/2 cups ditalini
- Grated Parmigiano or Romano for the table
- Crusty bread for mopping
Instructions
- Heat a deep pot over medium high heat and add oil and pancetta. Brown the pancetta bits lightly, and add herb stems, bay leaf, chopped vegetables, and garlic. Season vegetables with salt and pepper. Add beans, tomato sauce, water, and stock to pot and raise heat to high. Bring soup to a rapid boil and add pasta. Reduce heat to medium and cook soup, stirring occasionally, 6 to 8 minutes or until pasta is cooked al dente. Rosemary and thyme leaves will separate from stems as soup cooks. Remove herb stems and bay leaf from soup and place pot on table on a trivet. Let soup rest and begin to cool for a few minutes. Ladle soup into bowls and top with lots of grated cheese. Pass crusty bread for bowl mopping.
Notes
1. Achieving crisp pancetta is key for texture; ensure it’s lightly browned but not burnt before adding vegetables. The rendered fat will be the flavorful base. 2. The intact herb sprigs (rosemary and thyme) are genius for infusing flavor without having to pick out individual leaves later, making removal simple. 3. Cooking the pasta directly in the soup allows it to absorb the rich broth, intensifying flavor, but monitor closely to prevent overcooking past al dente. 4. Allow the soup to rest for a few minutes off the heat before serving; this allows the flavors to meld further and the soup to cool slightly for optimal enjoyment.
8. Pizza Casserole
Everything about pizza is combined in this simple casserole. Ground beef, marinara sauce, mozzarella, and your favorite topping bake into a dense, cheesy dish.
It’s ideal for gatherings and can be prepared in advance, so you can relax, have fun and enjoy yourself during the gathering. Loved by all from children to adults, it’s a hit the instant you open it
Zucchini Pizza Casserole Recipe + Our Family Meal Plan from Fed + Fit Cookbook
This recipe transforms classic pizza flavors into a hearty, low-carb casserole using shredded zucchini as the base. Layers of seasoned tomato paste, sautéed mushrooms, and savory pepperoni are baked together to create a comforting, gluten-free, and dairy-free meal. It’s an excellent way to enjoy the essence of pizza without the traditional crust, perfect for a family dinner.
Equipment
- 1 Box Grater or Food Processor For shredding zucchini
- 1 Large Mixing Bowl For salting and draining zucchini
- 1 Colander or Fine-Mesh Sieve For draining zucchini
- 1 Large Skillet or Sauté Pan For sautéing mushrooms
- 1 9×13 inch Baking Dish For assembling and baking the casserole
Ingredients
Main
- 5 zucchini shredded
- 1 Tbsp plus 1/2 tsp fine sea salt divided
- 2 6 oz jars of tomato paste (we used our Fauxmato Sauce!)
- 2 Tbsp fresh lemon juice
- 1 Tbsp plus 1 tsp Italian Seasoning divided
- 1/4 tsp ground black pepper
- 8 oz sliced mushrooms
- 1 tsp extra virgin olive oil
- 5 oz pepperoni sliced into bite-sized pieces
- 1 Tbsp finely chopped fresh parsley for garnish
- 1/4 tsp red pepper flakes for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Shred the zucchini using a box grater or food processor. In a large bowl, toss the shredded zucchini with 1 tablespoon of fine sea salt and let it sit for 10-15 minutes to draw out moisture.
- While the zucchini drains, prepare the sauce: In a separate medium bowl, combine the tomato paste, fresh lemon juice, 1 tablespoon Italian seasoning, and ground black pepper. Stir well to combine.
- In a large skillet, heat 1 teaspoon of extra virgin olive oil over medium heat. Add the sliced mushrooms and sauté until they are tender and beautifully browned, about 5-7 minutes.
- Crucially, squeeze out all excess liquid from the salted zucchini using a clean kitchen towel or several layers of paper towels. This step prevents the casserole from becoming watery.
- Lightly grease a 9×13 inch baking dish.
- Spread the thoroughly squeezed zucchini evenly as the bottom layer in the prepared baking dish.
- Evenly spread the prepared tomato paste mixture over the zucchini layer. Then, scatter the sautéed mushrooms and the bite-sized pepperoni pieces over the sauce.
- Bake for 25-30 minutes, or until the casserole is bubbling, heated through, and the top is lightly browned. For a crispier topping, you may briefly broil for 1-2 minutes, watching carefully.
- Remove from the oven, garnish with fresh parsley and red pepper flakes (if using), and serve warm.
Notes
The success of this casserole hinges on properly draining the shredded zucchini; excess moisture will lead to a watery dish. After salting, allow ample time for the zucchini to release its liquid, then squeeze it vigorously using a clean kitchen towel. For enhanced flavor, consider browning the pepperoni lightly in a separate pan before layering, rendering some fat and crisping the edges. Ensure your mushrooms are sautéed until golden brown to develop their umami, rather than steaming them. While optional, a touch of fresh basil alongside the parsley would elevate the herbaceous notes. For a richer, more authentic pizza-like experience (if dietary restrictions allow), a layer of dairy-free mozzarella or a sprinkle of nutritional yeast can mimic cheesiness.
9. Texas Roadhouse Chili Copycat Recipe
This spicy, beefy chilli is loaded with a blend of seasonings to add that authentic steakhouse taste.
Serve in bowls, over rice, or as a hot dog topper, and it’s working for you. The large serving size makes it ideal to feed a crowd.
Tyler’s Texas Chili
Tyler’s Texas Chili is a robust and flavorful beef chili, slow-cooked to perfection. It features toasted dried chiles and whole spices, creating a complex aromatic base. Beef chuck is simmered with onions, garlic, chipotle, and tomatoes, then enriched with masa harina and Mexican chocolate for a signature depth and silky texture, offering a hearty and authentic taste of the Southwest.
Equipment
- 1 Small skillet For toasting spices
- 1 Spice Grinder or Food Processor For pulverizing toasted spices
- 1 Large Heavy-Bottomed Casserole Dutch oven highly recommended for even heat distribution
- 1 Sturdy Wooden Spoon or Spatula For stirring and scraping fond
- 2 Forks For shredding cooked beef
Ingredients
Main
- 3 dried ancho peppers stemmed and seeded
- 2 tablespoons dried oregano
- 2 tablespoons sweet paprika
- 2 tablespoons whole coriander
- 1 tablespoon cumin seed
- 1 tablespoon chili powder
- 3 tablespoons extra-virgin olive oil
- 2 onions chopped
- 3 pounds beef chuck cut into 1-inch cubes
- Kosher salt and freshly ground black pepper
- 6 cloves garlic chopped
- 1 canned chipotle chile chopped
- 1/2 jalapeno pepper chopped
- 2 28-ounce cans whole tomatoes, hand crushed
- 1 cinnamon stick
- 1 teaspoon sugar
- 2 tablespoons masa harina
- 1/2 tablet Mexican chocolate about 1 1/2 ounces
- Grated queso fresco for garnish
- Cilantro leaves for garnish
- Lime wedges for garnish
Instructions
- In a small dry skillet over low heat add the ancho peppers, oregano, paprika, coriander, cumin, and chili powder. Cook until they begin to smell, about 2 minutes. Put the spices into a spice mill or food processor and grind until they are powdered. Set aside.
- Heat a large heavy bottomed casserole over medium heat; add 3 tablespoons olive oil and the onions. Cook until the onions are soft and beginning to caramelize, about 10 minutes. Pat the beef dry and season it with salt and pepper. Add it to the pot and cook, stirring frequently, until it has browned on all sides, about 10 minutes. Add 2 tablespoons of the toasted spice mix, the garlic, chipotle, jalapeno, tomatoes, cinnamon stick, and sugar. Season with salt and stir well. Add some hot water until the meat is just covered with liquid. Return to the boil, reduce to a simmer, cover, and cook for 1 1/2 hours. Remove the meat and shred it with a fork. Return it to the pot, stir in the masa harina and chocolate, and cook for another 10 minutes, uncovered, to thicken. Taste and adjust seasoning. Serve with the queso fresco, cilantro, and lime for garnish.
Notes
Achieving a truly authentic Texas chili relies on building deep layers of flavor. Toasting the dried chiles and whole spices until fragrant is crucial; this awakens their volatile oils, intensifying their aroma and taste. Ensure your beef chuck is thoroughly browned on all sides before adding liquids; this creates a rich ‘fond’ at the bottom of the pot, adding immense umami. Do not rush the long simmer; it allows the beef to become fork-tender and the flavors to meld. The inclusion of masa harina not only thickens but also adds a subtle, corn-based flavor, while Mexican chocolate provides a complex, savory depth that balances the heat. Always taste and adjust seasoning before serving, as the flavors develop during cooking.
10. Smoked Meatballs
Richness of smoky depth flavors these meatballs that turn a basic appetizer into an “ahhh”-worthy dish.
Serve them solo, with sauce on top, or in sliders for stress-free entertaining. Their depth of flavor will generate buzz.
Bucatini All’Amatriciana with Spicy Smoked Mozzarella Meatballs
This recipe crafts a hearty Bucatini All’Amatriciana, enriched with spicy smoked mozzarella-stuffed meatballs. It features crispy pancetta and a rich tomato sauce, simmered to perfection. The tender, cheese-filled meatballs are baked separately, then tossed with al dente bucatini and the savory sauce. A complete and satisfying Italian meal for any occasion.
Equipment
- 1 Large Heavy Skillet For cooking the sauce
- 1 Slotted Spoon For removing pancetta
- 1 Large Mixing Bowl For preparing meatball mixture
- 1 Baking Sheet For baking meatballs
- 1 Large Pot For cooking pasta
Ingredients
Main
- 2 tablespoons olive oil
- 6 ounces pancetta diced
- 1 yellow onion finely chopped
- 2 garlic cloves minced
- Pinch crushed red pepper flakes
- 1 14-ounce can crushed tomatoes
- 1/2 teaspoon kosher salt plus more for seasoning
- 1/2 teaspoon freshly ground black pepper plus more for seasoning
- 1/2 cup grated Pecorino Romano
- 1 small 6-ounce onion, grated
- 1/2 cup chopped fresh flat-leaf parsley plus 1/4 cup
- 2/3 cup grated Parmesan cheese plus 1/4 cup
- 1/3 cup Italian-style bread crumbs
- 1 large egg
- 2 tablespoons ketchup
- 3 garlic cloves minced
- 1/4 teaspoon crushed red pepper flakes
- 1 teaspoon kosher salt plus more for seasoning
- 1/2 teaspoon freshly ground black pepper plus more for seasoning
- 8 ounces ground beef
- 8 ounces ground veal
- 2 ounces smoked mozzarella cheese cut into 16 (1/2-inch) cubes
- 1 pound bucatini or other long pasta
Instructions
- For the sauce: In a large heavy skillet, heat the oil over medium heat. Add the pancetta and cook, stirring constantly, until golden brown, about 5 to 7 minutes. Using a slotted spoon, remove the pancetta and reserve. Add the onion and cook for 5 minutes. Stir in the garlic and red pepper flakes and cook until fragrant, about 30 seconds. Add the tomatoes, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and the cooked pancetta. Simmer, uncovered, over medium-low heat until the sauce thickens, about 15 minutes. Stir in the cheese and season with salt and pepper, to taste.
- For the meatballs: Position an oven rack in the lower 1/3 of the oven. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- In a large bowl, combine the onion, 1/2 cup parsley, 2/3 cup Parmesan, bread crumbs, egg, ketchup, garlic, red pepper flakes, 1 teaspoon salt, and 1/2 teaspoon pepper. Add the beef and veal. Using your hands, combine all ingredients gently but thoroughly. Shape the meat mixture into 16 (1 1/2-inch-diameter) meatballs and place on the prepared baking sheet. Make a hole in the center of each meatball and place a cube of mozzarella inside. Reform the meatball so that the mozzarella is completely covered with the meat mixture. Bake the meatballs for 15 minutes until cooked through.
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and place in a large serving bowl. Add the meatballs and sauce. Toss gently and season with salt and pepper, to taste. Sprinkle with the remaining parsley and Parmesan.
Notes
1. Render the pancetta slowly and thoroughly until crisp. This essential step releases maximum flavor and fat, forming the foundational richness for your Amatriciana sauce. Don’t discard this rendered fat; it’s key to the sauce’s depth.
2. When combining the meatball mixture, use a light hand. Overworking the ground meats will result in tough, dense meatballs. Gently mix until just combined.
3. Ensure the smoked mozzarella cubes are fully encased within the meatballs. This prevents the cheese from melting out during baking, keeping the meatballs moist and the cheesy surprise intact.
4. Cook the bucatini to a true al dente. Given the hearty sauce and meatballs, a firm pasta provides essential textural contrast and prevents a mushy final dish.
2. When combining the meatball mixture, use a light hand. Overworking the ground meats will result in tough, dense meatballs. Gently mix until just combined.
3. Ensure the smoked mozzarella cubes are fully encased within the meatballs. This prevents the cheese from melting out during baking, keeping the meatballs moist and the cheesy surprise intact.
4. Cook the bucatini to a true al dente. Given the hearty sauce and meatballs, a firm pasta provides essential textural contrast and prevents a mushy final dish.
11. Kefta Beef Kabobs
Mediterranean-spiced ground beef is molded onto skewers for easy grilling.
They’re ideal for outdoor parties and can be savored with dips, salads, or pita chips. The DIY, self-customizable aspect will be a party pleaser.
Kofta Kabobs
This recipe guides you through making delicious Kofta Kabobs. Ground lamb or beef is seasoned with herbs and spices, kneaded, and marinated. The mixture is then shaped onto skewers and grilled over charcoal until perfectly cooked. A flavorful and satisfying Middle Eastern dish.
Equipment
- 1 Large Mixing Bowl
- 1 Chef’s knife
- 1 Cutting Board
- 6 Grilling Skewers Long metal skewers recommended
- 1 Charcoal Grill Or alternative grill like gas or broiler
Ingredients
Main
- 2 pounds lean ground lamb or beef
- 4 stems parsley
- 1 small onion finely chopped
- 3 cloves garlic roasted, peeled, and chopped
- 1 teaspoon white pepper
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander optional
- Small pinch clove optional
- 5 mint leaves very finely chopped, optional
- Kosher salt
- Chile flakes optional
Instructions
- In a large bowl, put the ground meat, flattened in the bowl, add all the ingredients. Knead for at least 5 minutes until all is well mixed. Let the kofta rest for 20 to 30 minutes in a cool place to marinate.
- Wet your hand with water. Take the kofta and make a big cigar. Put on a long skewer, in the center. Repeat skewering until done. Cook over a charcoal grill. Serve hot.
Notes
The 5-minute kneading time is crucial; it develops the protein in the meat, ensuring the kabobs bind well and don’t fall apart on the grill. For optimal flavor, consider using a mix of ground lamb and beef (e.g., 70% lamb, 30% beef) to balance richness and texture, ensuring the meat isn’t too lean, which can lead to dry kabobs. Ensure your grill is at a medium-high heat to achieve a good sear without burning the exterior before the interior cooks through. Regularly wet your hands during shaping to prevent sticking and create uniform kabobs. A light basting with olive oil during grilling can keep them moist and add flavor. Serve with a fresh yogurt-cucumber sauce or a simple tomato salad to balance the richness.
12. Air Fryer Beef Empanadas
Crispy little pockets filled with spiced beef and air-fried as a guilt-free option.
Perfect party or game-day finger food and may be made ahead for convenience. Deep, rich flavor with each bite.
Air Fryer Chicken Wings
Nothing is more satisfying than cooking up a batch of wings without deep frying. The air fryer’s fan and heating mechanism create a frenzy of forceful hot air that swirls down and around the wings, crisping up the skin to golden perfection (and without the added calories of frying oil). Self-contained air fryers are not the only option for cooking at home: look for multi-cookers and ovens that have an air fryer setting. You can buy chicken wings that are already split or do the work yourself with whole wings – don’t forget to save the tips for making chicken stock.
Equipment
- 1 Air Fryer Minimum 3.5-quart capacity recommended.
- 1 Tongs For flipping wings safely and effectively.
- 1 Microwave-Safe Bowl For melting butter.
- 1 Large Mixing Bowl For tossing wings with sauce.
Ingredients
Main
- 2 pounds chicken wings split at the joint and tips removed
- Kosher salt
- 4 tablespoons unsalted butter
- 1/2 cup hot sauce such as Frank’s RedHot
- Ranch or blue cheese dressing for serving
Instructions
- Pat the chicken wings dry and sprinkle generously with salt. Place the wings in the basket of a 3.5-quart air fryer so they are not touching (if necessary to fit, line up the drumettes standing upright along the sides). Set the air fryer to 360 degrees F and cook for 12 minutes, then flip the wings with tongs and cook for 12 minutes more. Flip the wings again, increase the heat to 390 degrees F and cook until the outsides are extra-crispy, about 6 minutes more.
- Meanwhile, warm the butter in a microwave-safe bowl in the microwave until melted, about 1 minute. Whisk in the hot sauce.
- Toss the wings with the butter mixture to coat in a large bowl and serve with dressing on the side.
Notes
Achieving maximum crispness is key. Ensure wings are patted thoroughly dry before seasoning; excess moisture prevents browning. For even crisping, avoid overcrowding the air fryer basket; cook in batches if necessary. The two-stage cooking temperature (lower then higher) allows the wings to cook through gently before a final high-heat crisp, mimicking deep frying results without the oil. Consider seasoning the wings with a little baking powder (1/2 tsp per pound) mixed with the salt for an even crispier skin due to its alkalinity. For enhanced flavor, a touch of garlic powder or smoked paprika can be added to the salt before cooking. Always serve immediately to maintain crispness.
13. Low Carb Lasagna with Ground Beef
A healthier lasagna with all the deep layers you enjoy, without the extra carbs.
A great dinner or party choice, it is also flexible enough to meet most dietary needs. A new take on an old favorite, it proves ground beef is whatever it wants to be.
From hearty comfort food to world-inspired cuisine, ground beef is the home cook’s best friend when preparing for any group of people. With these recipes, entertaining is easy and delicious, making mealtime moments worth savoring.
