Because of its versatility, ground beef should be included in the protein rotation. A pound of 80/20 can become tacos, chili, meatloaf, stuffed peppers, beef and broccoli, hand pies, hash, and 20 other things depending on what’s around. The 28 dinners listed below all start with 1 or 2 pounds of ground beef, but end in wildly different places. In general, the meals take between 20 to 30 minutes to prepare. Some may take longer due to the baking process, and some improve significantly the day after.
I’d like to share some tips that I’ve learned from making ground beef. Use 80/20 for almost everything. The fat gives flavor, and you can drain off what you don’t want. If you want your meat to brown, let it sit for 90 seconds without stirring it and let a crust form. If you’re stirring, your ground beef is going to be gray. Also, don’t drain all the fat from the pan when making sauce dishes. Leave about 2 tablespoons; that fat helps move the seasoning throughout the dish. I’m sharing 28 dinners I make with ground beef, in no particular order. Each option has a why-pick-this-tonight hook, time and look doneness cues so you don’t have to guess, and a swap if you don’t have what I have in my pantry.
Contents
- 1) Beef Tacos
- 2) Spaghetti With Meat Sauce
- 3) Beef Chili
- 4) Cheeseburger Skillet
- 5) Stuffed Peppers
- 6) Beef And Broccoli
- 7) Enchilada Casserole
- 8) Beef Kofta
- 9) Meatloaf
- 10) Sloppy Joes
- 11) Korean Beef Bowls
- 12) Shepherd’s Pie
- 13) Beef Burritos
- 14) Beef Lettuce Wraps
- 15) Baked Ziti
- 16) Beef And Potato Hash
- 17) Beef Stroganoff
- 18) Beef Picadillo
- 19) Salisbury Meatballs
- 20) Stuffed Pasta Shells
- 21) Skillet Pasta
- 22) Beef Quesadillas
- 23) Stuffed Sweet Potatoes
- 24) Beef And Cabbage Skillet
- 25) Italian Wedding Soup
- 26) Beef Hand Pies
- 27) Stuffed Zucchini Boats
- 28) Beef Fried Rice
1) Beef Tacos
Reason for choosing this tonight: I always end up making beef tacos when I have a pound of ground beef and no other ideas. It’s a 12-minute time from start to plates for an order, plus I offer a toppings bar for customers to customize.
To a large skillet, add one tablespoon of olive oil and heat on medium to high. Add 1 pound of 80/20 ground beef. For 6-8 minutes, break the meat up with a wooden spoon as it cooks. Allow the meat to sit rather than stirring it constantly. You can develop a deep brown crust on the bottom by leaving it be for 90 seconds at a time. (That’s flavor you can’t get otherwise). Most of the fat should be drained (leave about two tablespoons in the pan for seasoning). Add one diced onion and cook for three minutes. Add 3 cloves of minced garlic and 2 tablespoons of taco seasoning (or 1 tablespoon of chili powder and 1 teaspoon each of cumin and paprika) and let it cook for another 30 seconds. Add 1/2 cup of water or beef broth and let it simmer for another 3 minutes until the sauce thickens to coat the meat (should not be soupy). You’re done when the meat appears shiny and the seasoning is evenly distributed. Warm your corn or flour tortillas and serve them with shredded cheese, lettuce, diced tomatoes, salsa, sour cream, and lime wedges.
If you want a leaner option, you can substitute the beef with ground turkey or chicken. If you wish to add more substance to the meal, you can include a can of black beans (drained).
2) Spaghetti With Meat Sauce
Why Spaghetti With Meat Sauce Is Worthwhile: Spaghetti with meat sauce is a classic weeknight dinner, and the only way to make it taste better than a jarred sauce pour-over-meat is to actually brown the meat first. Brown the meat and then add the tomatoes.
Prepare one pound of spaghetti until it is al dente and reserve one cup of the pasta water. Next, pour two tablespoons of olive oil into a large skillet and heat it on medium-high. Once the skillet is hot, add one pound of 80/20 ground beef and cook for 7-8 minutes while breaking up the beef. Leave the beef undisturbed for two minutes at a time so the bottom develops a thick crust. Drain most of the beef fat (if any). Once the beef is fully cooked, add one diced onion and let it cook for 4 minutes. Then add four cloves of minced garlic, two tablespoons of tomato paste, one tablespoon of Italian seasoning, some salt and pepper and let it cook for one minute. The tomato paste should darken to a brick color. Then add half a cup of red wine (or broth if you prefer) and one 28 ounce can of crushed tomatoes. Let it simmer for 8-10 minutes. The sauce is done when it thickens and the tomato taste is not sharp from the raw tomatoes. If you need to, add a splash of pasta water and toss it with the pasta. Serve with basil and parmesan.
Swap: Mix half Italian sausage with the ground beef for deeper flavor. As the sauce simmers, incorporate a Parmesan rind to enhance the complexity of savory flavors.
3) Beef Chili
What Beef Chili gets you: Beef chili is the meal that gets better the longer it sits, and one pot feeds a family with leftovers for lunch. For the chili to have an authentic taste, the cumin has to bloom in the fat.
Pour 2 tablespoons of oil into the Dutch oven, then put it on medium-high heat. Add 1.5 pounds of 80/20 ground beef, and brown it for 6-8 minutes while breaking it into smaller pieces. Drain most of the fat, but be sure to leave about 2 tablespoons. Then, add 1 chopped onion and 1 chopped bell pepper, and cook for another 5 minutes. Add 4 minced garlic cloves, 3 tbsp of chili powder, 1 tb of cumin, 1 tsp of smoked paprika, 1 tsp of oregano, and 2 tbsp of tomato paste. Cook for 1 minute to bring out the scent of the spices (your kitchen smells like a Mexican restaurant, that’s your cue). Add 2 (15 ounces) cans of beans (your choice of kidney, pinto, black – don’t forget to drain the beans), 1 (28 ounce) can of crushed tomatoes, 2 cups of beef broth, and add salt to your preference. Make sure it’s simmering, cover it halfway don’t forget to stir it and let it cook for at least 30 to 40 minutes. Your chili is ready when it thickens enough to coat the back of a spoon and the meat is tender. Finish it with shredded cheese, sour cream, jalapeño slices, and a wedges of lim.
Swap: To enhance the smokiness, add 2 chopped chipotles in adobo with the spices. Turkey chili works on the same principle (use 90/10 turkey for less greasiness).
4) Cheeseburger Skillet
An excellent reason to select this option is that the cheeseburger skillet is a deconstructed burger dinner that satisfies cheeseburger cravings without the hassle of having to shop for buns. It’s a one pan meal that takes 20 minutes to prepare.
In a large pan over medium-high heat, add one tablespoon of oil. Add one and a half pounds of 80/20 ground beef and brown for six to seven minutes while breaking apart (leave for 90 second intervals to develop a crust). Drain the fat. Add one diced onion and cook for four minutes. Add three minced garlic cloves, two tablespoons of tomato paste, one tablespoon of yellow mustard, one tablespoon of Worcestershire sauce, one teaspoon of salt, and one teaspoon of paprika. Stir for one minute. Add two cups of beef broth and eight ounces of dried elbow macaroni. Cover and simmer for twelve to fifteen minutes. Stir occasionally. Once the liquid thickens to a sauce and the pasta is tender, mix in one and a half cups of shredded cheddar cheese and half a cup of chopped dill pickles. Top with chopped green onion and additional cheese.
Swap: For a variation on the bacon cheeseburger, you can add chopped bacon (that should be cooked beforehand). Elbow macaroni can be substituted with shells or rotini.
5) Stuffed Peppers
Why Stuffed Peppers make the cut: Stuffed peppers are a delightful dinner choice that helps you elevate a pound of ground beef into a meal that is nice enough to serve to company with minimal extra effort. The peppers do the bowl and presentation work for you.
Set the oven to 375°F. Slice 4 large bell peppers in half and remove the seeds. Position the peppers in the baking dish with the cut side facing up. Pour 1 tablespoon of oil in the pan and heat on medium-high. For 6 to 8 minutes, cook and break up 1 pound of 80/20 ground beef with 1 chopped onion. After, remove the pan from the heat and add 3 cloves of minced garlic, 1 teaspoon of Italian seasoning, 1 teaspoon of paprika, and season with salt and pepper. Stir for 30 seconds. Then, mix together 1 cup of cooked rice, 1 cup of shredded mozzarella, and 1 can (14.5 oz.) of diced tomatoes (drained). Use the spoon to fill the pepper halves with the mixture, making sure to pack the mixture down to the bottom. Add 1 cup of shredded mozzarella on top. Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake for 10 more minutes. To check for doneness, the peppers should be fork-tender (easy enough for a knife to slide through them) and they should have browned cheese on top.
Substitute the base for cooked quinoa or cauliflower rice. If you prefer a version that’s more saucy, pour in 1 cup of marinara around the peppers prior to baking.
6) Beef And Broccoli
The case for Beef And Broccoli: Ground beef and broccoli is the takeout-style stir fry that uses 1 pound of beef and 30 cents worth of soy sauce to feed 4 people in 15 minutes.
In a large skillet or wok, heat 2 tablespoons of oil over high heat until it shimmers. Add 1 pound of 80/20 ground beef in a single layer. (Do not crowd and do not stir for the first 90 seconds.) After the bottom has cooked for 5 to 6 minutes, drain most of the fat. Add 4 cups of broccoli florets and 1/4 cup of water. Cover and steam for 2 minutes. Add 4 cloves of minced garlic and 1 tablespoon of minced ginger and cook for 30 seconds. Mix 1/4 cup soy sauce, 2 tablespoons brown sugar, 1 tablespoon rice vinegar, 1 tablespoon cornstarch, and 1/2 cup beef broth. Pour it into the pan and stir for 2 to 3 minutes until the sauce thickens into a glossy glaze that evenly coats all the ingredients. Serve over rice.
Instead of some of the broccoli you can use snap peas, sliced peppers, or sliced carrots. For heat, add chili crisp at the end.
7) Enchilada Casserole
Enchilada Casserole, this evening’s debate: Beef enchilada casserole allows for the same taste without the hassle of rolling each individual enchilada, and it gets to the dinner table in half the time. Maghurno, magsangkap, at kumain na parang lasagna.
To start, preheat the oven to 375 degrees Fahrenheit. Take a large skillet and prepare 1.5 pounds of 80/20 ground beef and 1 diced onion for about 7-8 minutes on medium high heat. Drain off most of the fat. Then, add 3 minced garlic cloves, 2 tablespoons of taco seasoning, and 1 (4 ounce) can of green chiles. Cook for 1 minute. Then, add in 1 15 ounce can of black beans (drained) and 1 cup of corn (you can keep it frozen, no need to defrost). In a 9×13 baking dish, start off with 1/2 cup of enchilada sauce, and then add 6 corn tortillas (cut in half). Next, add the remaining beef mixture and top it off with 1 cup of shredded cheese. Then add 1 cup of cheese and 1/2 cup of enchilada sauce. Cover your baking dish with foil and bake for 25 minutes. After that, remove the cover and bake for another 10 minutes. Your dish is complete when the cheese has fully melted, and the edges are bubbling and a golden brown. Once the dish is done, let it cool for about 5 minutes. To serve top it off with some chopped cilantro, sour cream, and sliced jalapeños. Enjoy!
Combine milder red enchilada sauce with the zesty green enchilada sauce. For a thicker casserole, you can also add a layer of refried beans.
8) Beef Kofta
\textbf{Where Beef Kofta earns its spot:} Beef Kofta are Middle Eastern meatballs, and \textit{beef kofta} gets to another level because of the pan-cooking method and the rich mix of meat spices.
Combine all the following ingredients in a bowl: 1.5 lbs of 80/20 ground beef, 1 small onion finely grated (moisture and texture matter), 4 minced garlic cloves, 1 tabl. ground cumin, 1 tabl. paprika, 1 te. coriander powder, 1 te. ground cinnamon (very important I know it sounds wrong but trust me), 1 te. salt, 1/2 te. cayenne, and 1/4 cup chopped parsley. Using your hands gently mix the ingredients together until just combined (don’t overmix or the meat toughens). Then either shape the mixture into 12-16 small oval patties or wrap the mixture around skewers. Pour 3 tabl. of olive oil into a skillet and heat it over medium-high heat. Cook for 3-4 minutes on each side. The patties are done when the outside is deeply browned and the inside temperature reaches 160 degrees. Serve them with rice or in a pita with some tzatziki, diced cucumbers and tomatoes, and pickled red onion.
If you’re looking for a more classic and richer taste, use ground lamb. On pleasant weather days, it is better to grill the skewers than pan fry them.
Nathaniel’s Pantry Notes: 80/20 Beats 90/10 (Most of the Time)
For a long time, I spent money buying 93/7 lean ground beef. I thought the “healthier” label meant it was better for me, and the price was only a little higher. A chef said that all restaurants use 80/20 (which is cheaper and fattier than the others) and I started to pay attention. The burgers tasted like cardboard. The chili had no flavor with tasteless seasoning. The 80/20 principle is a guaranteed winner almost every time.
The primary focus of this argument is that beef’s flavor is derived from the fat content found within the beef. While cooking the beef, the fat that is found within it will render, carrying seasoning, browning the meat, and will also help to retain the texture to prevent it from becoming dry and crumbly. While the “healthier” options may save you about 50 calories per serving, they severely compromise the dish in doing so.
• 80/20 is the default for almost everything. Tacos, chili, burgers, meatloaf, meat sauce, stuffed peppers, hand pies. The fat melts into the dish and you drain off what you don’t want at the end. It’s much harder to add fat to lean beef than to drain fat from fattier beef.
• 85/15 is the compromise blend. Slightly less fat than 80/20, slightly more flavor than 90/10. If you’re trying to cut a little fat but don’t want sad ground beef, this is the move.
• 90/10 or 93/7 has a few legitimate uses. Meatballs that simmer in a sauce for a long time (Italian wedding soup, Salisbury meatballs) won’t dry out because the sauce keeps them moist. Stuffed dishes (peppers, zucchini boats) where the filling is held together with rice and cheese don’t need the fat. And recipes specifically engineered for lean beef (some healthier-cookbook adaptations) work.
• The savings aren’t real. A pound of 80/20 might cost $0.50 less than a pound of 90/10, and you’re paying for the fat that ends up in your meal. That’s the entire point. The price difference is the fat, and the fat is what makes ground beef taste like ground beef.
When I am doing everyday cooking, I buy 80/20 ground chuck (approximately $5-$6 per pound at most grocery stores). If I want to go a bit leaner but still want some flavor, I get 85/15 ground sirloin (about $7-$8). For burgers and meatloaf where the beef is the main ingredient, the grass-fed ones from Trader Joe’s and Whole Foods are worth it (around $9-$10 per pound).
9) Meatloaf
) Meatloaf, worth a spot: Meatloaf is the dinner everyone thinks they don’t like, that is, until they have one made the right way. The secret is the panade (bread soaked in milk), which keeps it moist.
The first step is to preheat the oven to 375° F. Next, take out 3 slices of stale white bread, and tear them into small pieces before soaking them in half a cup of milk. Then, let them stand for 5 minutes, and turn the pieces into a soggy paste. Then, combine the paste with 1.5 lbs of ground beef (I suggest using 80/20 for the best results), 1 diced onion, 3 minced garlic cloves, 2 eggs, 1/4 cup of ketchup, 2 tablespoons of Worcestershire sauce, 1 teaspoon of salt, 1 teaspoon of dried thyme, and some (to your taste) pepper. Ensure to mix all the ingredients by hand, as over-mixing will turn your meat mixture tough. After that step, you have the option to either pack the dough into a loaf pan, or shape it (by hand) before placing it on a sheet pan. For the last mixture, combine 1/3 cup ketchup, 1 tablespoon brown sugar, and 1 teaspoon of yellow mustard. Finally, meatloaf will bake for around 50 – 60 minutes. Meatloaf is done when the top has a shiny, slightly caramelized glaze, as well as an internal temperature that is at 160° F. The meatloaf will rest for 10 minutes, making the slices cuts cleaner. Serve with mashed potatoes.
Change: If you mix half ground beef and half Italian sausage it makes a richer loaf. The smokey upgrade includes strips of bacon laid across the top before putting them in the oven (uncovered for the last 30 minutes).
10) Sloppy Joes
What makes Sloppy Joes work: Sloppy joes are the dinner my mom made on Sunday nights, and the from-scratch version takes only 5 minutes longer than opening a can.
In a large skillet, add 1 tablespoon of oil over medium-high heat. Add and brown for 7-8 minutes stirring the meat, 2 pounds of 80/20 ground beef and 1 chopped onion. Drain most of the fat. Add and sauté for three minutes 1 diced green bell pepper. Then add 3 minced garlic cloves and the following ingredients: 1 cup of tomato sauce, 1/3 cup of ketchup, 1/4 cup of brown sugar, 2 tablespoons of Worcestershire sauce, 2 tablespoons of yellow mustard, 1 tablespoon of apple cider vinegar, 1 teaspoon of chili powder, 1 teaspoon of garlic powder, 1 teaspoon of salt. Simmer for 10-12 minutes. Sauce is done when it has thickened to a sloppy joe consistency. Mixture should mound on a spoon and not run off it. If it’s too thin, leave the lid off and let it simmer for another 5 minutes. Piled high on toasted brioche buns with pickles and slaw.
Change the ground turkey for a different option that is even leaner. Instead of ketchup and mustard, use BBQ sauce for a smoky sloppy joe.
11) Korean Beef Bowls
Why Korean Beef Bowls belong here: Korean beef bowls are the 15-minute dinner that uses pantry ingredients to make ground beef taste like takeout, and rice plus beef plus a fried egg is a complete meal.
Prepare your rice following the instructions on the packaging. Then, add one tablespoon of oil to a large skillet and heat it on medium-high. Next, add the 1.5 pounds of 80/20 ground beef and break it up to brown for 5 to 6 minutes. Drain the fat. Then, add 4 cloves of minced garlic and 1 tablespoon of grated ginger and cook for 30 seconds. In a separate bowl, combine and stir 1/3 cup of soy sauce, 1/4 cup of brown sugar, 2 tablespoons of rice vinegar, 1 tablespoon of sesame oil, 1 teaspoon of red pepper flakes (more if you want it spicier), and 1 tablespoon of cornstarch. Pour that mixture into your pan and simmer for 2-3 minutes or until the sauce thickens to a glaze that coats the beef. For the bowl, add rice, beef, diced cucumbers, shredded carrots, chopped green onions, sesame seeds, and top it with a sunny side up fried egg. Finally, drizzle some more sriracha or gochujang for extra spiciness.
Ground turkey does the same job. For your veggie side, you could include steamed broccoli or stir-fried bok choy.
12) Shepherd’s Pie
What Shepherd’s Pie gets you: Shepherd’s Pie is a casserole that magically tastes like an international embrace and uses up all leftovers. The secret to its seeming fancier than it is, is the mashed potato topping.
Allot time for preparation by preheating the oven to 400°F. To ensure the dish is done optimally, an oven-safe skillet would be best and will be used to make the dish. Then, for the next 6 – 7 minutes, 1.5 pounds of 80/20 ground beef alongside one diced onion will be cooked. Once that is completed, mainly drain the fat from the beef. Now for the next step, 3 minced garlic cloves, 2 diced carrots, 1 cup of frozen peas, 2 tablespoons each of both Worcestershire sauce and tomato paste, and 1 teaspoon of dried thyme will be added. Then, aside from the ingredients added previously, salt and black pepper will be added to taste. The filling will be stirred for 1 minute. After that, 2 tablespoons of flour will be added and stirred thoroughly with 1 cup of beef broth. For the next 5 minutes, stir the mixture consistently until the gravy reaches the desired thickness. Over the top, 3 – 4 cups of previously made mashed potatoes will be spread. While being plated, pushing the mashed potatoes to the edges will help seal in the filling. In the middle, dot butter to make for an even bake and then rake the topping with a fork to give ridges. The ridges are meant to get crispy. Once done cooking for 25 minutes, the top should be a deep golden brown. Ideally, the filling will be bubbling in the edges. Finally, allow the dish to rest
For traditional shepherd’s pie (it’s cottage pie with beef), use ground lamb. To enhance richness, add a layer of shredded cheese under the potatoes.
13) Beef Burritos
Today’s decision was simple. For instance, one can convert one pound of ground beef into 6-8 burritos. Plus, they freeze and reheat really well and will last your family for quite a while. Also, the technique for wrapping them is more important than most people think.
Add 1 tablespoon of oil into a skillet and heat it over medium-high heat. For 6-8 minutes, brown 1.5 pounds of ground beef (80/20) with 1 chopped onion. Drain most of the fat. Add 4 minced garlic cloves, 2 tablespoons of taco seasoning, and half a cup of water. Let the sauce coat the beef and simmer for 3 minutes. Add 1 drained 15-ounce can of black or pinto beans and 1 cup of cooked rice. Stir for 2 more minutes. In a separate dry pan, heat large flour tortillas for 20 seconds on both sides. Do this for 6 to 8 tortillas. To wrap, place the filling in the center of the tortilla and add shredded cheese on top. Fold the side of the tortilla over the filling and roll the bottom up and over. Cut the burrito in diagonally. For a crispier result, pan-fry the wrapped burritos in dry pan for two minutes on each side. Enjoy with salsa, sour cream, and guacamole.
If you wish to add some sweetness to the dish, you may replace the beans with a cup of frozen corn. For more fiber, opt for the whole-wheat tortillas.
14) Beef Lettuce Wraps
) Beef Lettuce Wraps, earning its keep: Beef lettuce wraps are a quintessential example of takeout where you can trick your friends into thinking you are eating salad while it harvests a full-blown protein meal. Its concoction of six distinct elements together with the cold crunch of leafy greens provides multiple layers of culinary satisfaction.
Add 1 tablespoon of oil to a pan and heat it at medium-high temperature. Add 1.5 pounds of 80/20 ground beef and cook for 5-6 minutes, breaking it apart as you go. Drain most of the fat. Incorporate 1 small diced onion and sauté for 3 minutes. Incorporate four cloves of minced garlic, one tablespoon of freshly grated ginger, along with one diced bell pepper, or, if preferred, a small can of diced water chestnuts for an added crunch. Cook 2 minutes. Combine blended soy sauce, hoisin sauce, rice vinegar, sesame oil, and sriracha in a bowl, each specified as 3 Tbsp, 1 Tbsp, 1 Tbsp, 1 Tsp, and 1 Tsp respectively. Pour it into the pan and cook for 1-2 minutes, or until the sauce ‘sticks’/coats the meat and reduces to a glaze (not soupy; the sauce can’t be held by the lettuce). Top with chopped peanuts and sliced green onions. Place a few tablespoons of filling onto each leaf and serve in butter or bib lettuce cups.
Here is a recipe for a chicken version of lettuce wraps.
Swap: For the meat, you could also use ground turkey or pork. If you want a version that is a little earthier and has more vegetables, you can add diced mushrooms.
15) Baked Ziti
Why Baked Ziti makes the cut: Baked ziti is the casserole that exemplifies how ground beef and a jar of marinara can turn into a culinary masterpiece that tastes like it was made at an Italian restaurant, with only 15 minutes of prep time and 25 minutes of bake time.
To begin, preheat the oven to 375°F. Begin cooking 1 lb of either ziti or penne pasta, and cook a little under al dente as they will finish cooking in the oven. While the pasta is cooking, add 1 tbsp of oil to a skillet and raise the temperature to medium high. Brown 1 lb of 80/20 ground beef along with 1 diced onion, and leave to cook for 6 to 7 minutes. From here, drain as much of the beef fat as possible. To the pan, add 4 cloves of minced garlic, 1 tsp Italian seasoning, salt, and pepper, and stir for 30 seconds. After those 30 seconds, add 1 jar of marinara sauce (24 ounces) and allow to simmer for 5 minutes. Take the sauce off the heat and combine it with the drained pasta, 1 cup ricotta, 1 cup shredded mozzarella, and 1/4 cup grated parmesan. Transfer the mixture into a 9×13 baking dish and add 2 more cups shredded mozzarella on top. Leave it in the oven for 25 minutes or until the cheese has fully melted and is just beginning to brown. Allow it to rest for 5 minutes, then serve with some chopped, fresh basil on top.
For more flavor, you may use 50% Italian sausage and 50% beef. If you want to add greens, you may also incorporate cooked spinach (after squeezing out the excess moisture).
Nathaniel’s Pantry Notes: The Difference Between Browning Beef and Just Cooking It
I’ve made the same skillet dinner for years, and I never understood why the ground beef always looked gray. Why was it that the chili and taco meat at the restaurant looked brown? I was always stirring and breaking the meat up as it went into the pan, never letting it sit. One time, a friend who worked the line at a diner saw me cook and said, “Just stop stirring it. For a minute. Trust me.” Those 60 seconds changed everything.
To get the best possible outcome when browning ground beef, remember to let the raw ground beef sit unmoved against the surface of the cooking pan. If the meat is constantly moved, it cools down and becomes rubbery and grey instead of the desired color. Also, the meat will lack the deep, rich flavors that come from browning and crust formation, which are essential for the chili, tacos, and meat sauce.
• Add beef to a hot, dry, or barely-oiled pan. The pan should be medium-high, almost smoking. A few drops of water should sizzle and disappear instantly. If your pan is cooler than that, the meat steams in its own released moisture instead of browning.
• Don’t break the meat up immediately. Dump the beef in as a single mound and leave it alone for 90 seconds. Then break it into a few big chunks (not crumbles), and let those chunks sit for another 60-90 seconds. Each chunk develops a deep crust on the bottom before you break it down further.
• Don’t crowd the pan. A pound of beef in a 10-inch pan: good. A pound and a half in the same pan: steaming, not browning. If you have more than a pound to brown, do it in batches or use a bigger pan.
• The visual cue: Properly browned ground beef has visible dark-brown patches at the edges of every crumble, not uniform gray. The pan should also have brown stuck-on bits (the fond), this is where the flavor for chili and sauce comes from. Don’t wash those bits off; deglaze them with broth or tomatoes.
The time investment: for stirring constantly to cook the beef takes about 5 minutes. Expect to spend 7 to 8 minutes to achieve proper browning. That 2-3 minutes can elevate a dish from bland to one that seems as though you invested a great deal of time.
16) Beef And Potato Hash
The case for Beef And Potato Hash: Beef and potato hash is a dinner-for-breakfast concept where instead of using corned beef, we use ground beef. You get 90% of the diner-hash flavor and it takes 25 minutes to make!
Roughly chop 1.5 pounds of Yukon Gold or russet potatoes into 1/2-inch cubes. In a large skillet, heat 3 tablespoons of oil over medium-high heat. Spread the potatoes out in one layer (do not push together) and add some salt. Cook for 10-12 minutes, stirring occasionally, until the color is a deep gold and they are soft. Push to one side. Place 1 pound of 80/20 ground beef on the empty side and brown for 5-6 minutes, breaking it apart. Drain most of the fat. Add one diced onion and one diced bell pepper, then cook for 4 more minutes. Combine everything with 3 garlic cloves, 1 tsp of smoked paprika, 1 tbsp of Worcestershire sauce, and salt and pepper to taste, and cook for 2 minutes. The potatoes are ready when they’ve crisped edges and the beef is fully cooked. Finish with a fried egg (sunny side up) per person and a sprinkle of chopped parsley. The yolk dripping over the hash is the best part.
Instead of white potatoes, include sweet potatoes for added sweetness and better texture. Diced jalapeños or bell peppers also add a pop of color and spice.
17) Beef Stroganoff
\Where Beef Stroganoff earns its spot: Beef Stroganoff, with its sour cream and sauce combination, has earned its place as being the one meal that every 1970s dinner party would serve. No slow cooker or skillet version of the meal can do it justice. The skillet version (in 25 min) gets you almost there on a real stroganoff.
In a large skillet, pour 2 tablespoons of oil, then heat on medium-high. Break up and brown 1.5 pounds of 80/20 ground beef for about 6-7 minutes. Drain most of the grease. Add 1 chopped onion and 8 ounces of sliced cremini mushrooms and cook for 6-7 minutes until the mushrooms begin to brown and release their moisture. Then, add 3 cloves of minced garlic, 2 tablespoons of tomato purée, 2 tablespoons of flour, 1 teaspoon of dried thyme, and some salt and pepper. Cook for an additional minute. Gradually whisk in beef broth (2 cups) and Worcestershire sauce (1 tablespoon) and allow to simmer for about 5 minutes. Remove from heat and stir in 1 cup of sour cream and 1 tablespoon of Dijon mustard. When the sauce is thick enough to coat the back of a spoon, remove from heat (don’t boil or the sour cream will curdle). Serve over wide egg noodles and garnish with chopped parsley.
Greek yogurt can be used in place of sour cream, as the flavor is less rich and has a stronger tang to it. To enhance the flavor of the broth, consider adding a splash of dry sherry or white wine.
18) Beef Picadillo
**The pitch for Beef Picadillo:** Beef picadillo is a classic Cuban dish featuring ground beef, raisins, and olives. This combination may sound unappetizing, but it is one of the best ways to use a pound of ground beef.
Add two tablespoons of oil to a frying pan and turn the heat to medium/high. Add 1.5 lbs of 80/20 ground beef, along with 1 diced onion, and brown for 6-7 minutes. Be sure to drain the excess fat. Add 4 cloves of minced garlic, 1 teaspoon of ground cumin, 1 teaspoon of paprika, 1 teaspoon of oregano, and a pinch of salt and pepper. Stir and cook for 30 seconds. Then add one 14.5 oz can of crushed tomatoes, 1/4 cup of golden raisins, 1/3 cup of chopped green olives (pitted), and 2 tablespoons of capers. Let it simmer for 10 minutes. The sauce will have thickened and the raisins should have inflated. For the freshest taste, make sure you don’t skip the raisins, as the sweet/salty combo is essential to the recipe. Add a lime wedge on the side, and fresh cilantro on top. Great pair with black beans and white rice as the base.
To make it more filling, mix in 1/2 cup of diced, pre-cooked potatoes. For more flavor, try using ground pork or a blend of pork and beef.
19) Salisbury Meatballs
**What makes Salisbury Meatballs work:** Salisbury steak meatballs capture the essence of a traditional diner meal with small meatballs cooked in mushroom gravy. They are quick to make and good as a satisfying comfort meal.
In a large mixing bowl, first add 1.5 lbs. of 80/20 ground beef, 1/3 cup of breadcrumbs, 1 chopped small onion, 2 minced garlic cloves, 1 egg, 1 tablespoon of Worcestershire, season with 1 teaspoon of salt and 1/2 teaspoon of black pepper and mix gently. Don’t overmix. Form the mixture into 18-20 small meatballs. Next, add 2 tablespoons of oil into a large frying pan and heat it to medium-high. Brown the meatballs for 2 minutes on all sides (a total of 8 minutes for all sides). Then, remove all of the meatballs to a plate. In the same pan, add 2 tablespoons of butter, and 8 ounces of sliced mushrooms and cook for 5 minutes or until the mushrooms are brown. Then add 2 garlic cloves, and 2 tablespoons of flour and cook for 1 minute. Finally add 2 cups of beef broth, and 1 tablespoon of Worcestershire, and return the meatballs. Simmer for 8-10 minutes until the gravy thickens and the meatballs are fully cooked. Top with chopped parsley and pour over mashed potatoes or egg noodles.
Instead, try using frozen meatballs (just simmer them in gravy for 15-20 minutes without stirring). For a deeper flavor, add 1/2 cup of red wine to the gravy.
20) Stuffed Pasta Shells
\textbf{) Stuffed Pasta Shells, the argument for it:} Stuffed pasta shells have everything you need, all the basics; cheese, pasta, meat, and sauce! They may seem like they took hours to make but they actually only take about 35 minutes. Most of that time is just waiting for the shells to bake!
Set the oven to 375°F. In boiling salted water, cook 20-24 jumbo pasta shells slightly less than al dente as they will finish cooking in the oven. You can use cold water to stop the cooking. While the shells are cooking, brown 1 lb of 80/20 ground beef and 1 diced onion in a skillet for around 6-7 minutes. Remove the excess oil by draining it. Then, add 3 cloves of minced garlic and 1 teaspoon of Italian seasoning and cook for 30 seconds. In another bowl, combine the beef with 1.5 cups ricotta cheese, 1 cup shredded mozzarella, 1/4 cup grated parmesan, 1 egg, 1 teaspoon salt, and some parsley. In a 9×13 inch baking dish, pour 1.5 cups of marinara. Add 2 tablespoons of filling to each shell and place them in the dish. Add another 2 cups of marinara sauce and 1.5 cups of shredded mozzarella to the dish. Bake for 25 mins with foil. Then remove the foil and bake for 10 more mins. Once the cheese melts and bubbles, the sauce will be hot throughout. Remove from oven.
To create a lighter filling, you can use cottage cheese instead of ricotta. For some added greens, you can incorporate cooked and squeezed dry spinach into the cheese filling.
21) Skillet Pasta
Why Skillet Pasta belongs here: One-skillet pasta with ground beef is the laziest version of lasagna. It is all the comfort and none of the effort required for traditional lasagna. Because the pasta cooks in the sauce, not only do you reduce the number of pots to wash, you boost the flavor.
Pour 2 tablespoons of oil into a deep large skillet. Over medium-high heat, for approximately 6-7 minutes, cook 1 pound of 80/20 ground beef and 1 diced onion. Most of the fat should be drained. Add 4 minced garlic cloves, 1 tbsp Italian seasoning, and a pinch of salt and pepper. Cook for 30 more seconds. Add 1 jar (24 ounces) of marinara sauce, 2 cups of beef broth, and 12 ounces of dried pasta (preferably penne, rotini, or shells). Scrape the bottom for any browned bits then stir to combine. Bring to a boil, then reduce heat to a simmer and cover. Stir every few minutes for 14-16 minutes to avoid sticking. The pasta should be tender and the liquid should be reduced to a sauce that coats everything. Fold in 1.5 cups of shredded mozzarella, cover for 2 minutes to allow it to melt. Finish with freshly grated Parmesan and basil.
To make the sauce a bit chunkier, use a 15 ounce can of crushed tomatoes. For some greens, add a handful of spinach in the last 3 minutes.
22) Beef Quesadillas
**Reason for selection tonight:** My children ask for these beef quesadillas every time they want to “help cook.” They can do it themselves because the assembly is quite simple to do.
To begin, add one tablespoon of oil to the skillet and heat on medium-high. Add one pound of 80/20 ground beef with 1 diced onion and brown for 6-7 minutes. Once browned, drain most of the fat. Mix 3 minced garlic cloves, 2 tbsp of taco seasoning, and 1/4 cup of water. Let the mixture sit for 2 minutes to allow the sauce to adhere to the meat, then set aside. For the next step, place a large skillet over medium heat. Add 1 flour tortilla to the skillet for every quesadilla. On one half of the tortilla, add 1/3 cup of cheese and 3-4 tbsp of the beef mixture. Then top with more cheese and fold the empty half over. Cook for 2-3 minutes on each side, so that the outside is golden brown and crisp. The cheese should be fully melted, which you can check by lifting a corner of the tortilla. Slice into wedges and serve with salsa, sour cream, and guacamole.
Swap: Combine the beef mixture with black beans (canned and drained). Whole wheat tortillas are a good source of fiber.
Nathaniel’s Pantry Notes: Don’t Drain the Fat (Right Away)
For the first ten years of my experience cooking ground beef, I believed that the most critical step was to drain the fat. I would finish browning the meat, tip the pan, and let the fat go down the sink. I also noticed that some of the cookbooks I had trusted, particularly some Italian ones, did not include any mention of draining at all. The sauce just cooked the meat and melded it with the fat, and the result was even better.
The main idea here is that the fat in browned ground beef contains liquid flavor. When preparing recipes where the meat will be mixed with a sauce or other components, retaining some of the fat in the pan aids in the distribution of seasoning throughout the entire recipe. Excessive draining will cause you to lose flavor.
• For chili, taco meat, stroganoff, and sloppy joes: drain most, leave 2 tablespoons. The remaining fat melts into the sauce and rounds the flavor. The aromatics (onion, garlic, spices) saute in the fat right after the meat browns; that’s where the flavor compounds.
• For meat sauce (Italian), don’t drain at all. Italian meat sauce traditionally simmers for hours with the fat fully incorporated. The fat emulsifies into the sauce and gives it that velvety, almost-creamy texture good marinara has. Draining gives you watery sauce with meat in it.
• For meatloaf, stuffed peppers, and burritos: drain almost all. Dishes where the ground beef is the filling and isn’t simmering in a sauce do better with less fat. The fat there just makes the filling greasy.
• If you’re worried about calories: use 85/15 instead of 80/20 (you save 30 calories per serving) but don’t drain aggressively. The flavor difference between leaving 1 tablespoon and pouring all the fat down the drain is huge; the calorie difference is small.
Disposal Instructions: Do not pour rendered beef fat down the sink. It may solidify and damage your plumbing. Allow the fat to cool in the pan then scrape the fat into a small container to throw away. You could also put it in the fridge to use it for frying potatoes the next day. In fact, that’s one of the best uses for a tablespoon of beef tallow.
23) Stuffed Sweet Potatoes
**Reason for selection tonight**: The stuffed sweet potatoes provide a baked sweet potato evolved into a full meal. The mixture of flavors also makes this dish amazing; the sweet potatoes and the savory beef pair perfectly. 40 minutes in total, though mostly just hands-off.
Wash and dry four medium-sized sweet potatoes. Preheat your oven to 425 degrees Fahrenheit. Poke holes in each sweet potato and coat them in oil and salt. Place sweet potatoes directly onto rack from your oven and bake for 50 to 60 minutes. Potatoes are done when a skewer readily slides through them. At the same time sweet potatoes are baking, heat one tablespoon of oil in a skillet over medium-high heat. While oil is heating, chop one onion and set aside. Once oil is heated, add one pound of 80/20 ground beef and onion to the skillet and cook for about six to seven minutes. While that is cooking, drain fat from your skillet. To the same skillet, add three cloves of minced garlic, one tablespoon of cumin, one tablespoon of chili powder, one teaspoon of smoked paprika, and some salt. Cook for thirty seconds. Then add one 15 ounce can of black beans (drained), one cup of corn, and half a cup of salsa. Let that simmer for 5 minutes. Finally, open the cooked sweet potatoes and fluff the insides with a fork. Add the beef mixture, shredded cheese, sour cream, avocado slices, cilantro, and lime juice. Squeeze fresh lime on top and enjoy.
Use russet potatoes in the same manner (they are less sweet). For a vegetarian option, leave out the beef and replace it with seasoned black beans.
24) Beef And Cabbage Skillet
Why Beef And Cabbage Skillet pull their weight: The Beef and cabbage skillet is a unique and enjoyable dinner choice. It turns an entire head of cabbage and beef into a meal in 20 minutes, and at a very low cost. The taste of caramelized cabbage is not comparable to anything else.
In a large skillet over medium-high heat, add 2 tablespoons of oil. For 6 to 7 minutes, brown 1 pound of 80/20 ground beef with 1 diced onion. Drain most of the fat. Combine 4 cloves of minced garlic, 1 tablespoon of smoked paprika, 1 teaspoon of caraway seeds (optional, but suggested), and some salt and pepper. Cook for 30 seconds. Add 1 small head of green cabbage (approximately 1.5 pounds, sliced thin), 1 tbsp of tomato paste, 2 tbsp of apple cider vinegar, and 1/2 cup of beef broth. Cover and cook for 8 to 10 minutes. Uncover and cook for an additional 3 to 4 minutes. Finish when the cabbage has shrunk to about 50% of its original size and the edges are deeply caramelized and golden brown (the caramelization is the whole point of this process, so don’t rush it). Top with chopped parsley and a dollop of sour cream.
For a heartier variant, add 1 cup cooked rice. Substitute the purple cabbage for a variety that tastes sweeter and earthier.
25) Italian Wedding Soup
Italian Wedding Soup: Italian Wedding Soup offers comfort in 30 minutes, adding a lunch-counter classic twist to a half pound of ground beef that is crafted into small meatballs that swim in broth paired with greens.
To prepare the meatballs, mix 1/2 pound of 80/20 ground beef, and 1/2 pound of ground pork (alternatively, you can use 1 pound of one type of meat), 1/3 cup of breadcrumbs, 1 egg, 1/3 cup of parmesan cheese, 2 cloves of minced garlic, some salt and pepper, and 1 tablespoon of chopped parsley. Form into small meatballs, each approximately 1 inch in size. For the soup: in a Dutch oven, heat 2 tablespoons of olive oil on medium heat. Include one diced onion, two chopped carrots, and two chopped pieces of celery. Cook for 6 minutes. Incorporate three garlic cloves and sauté for thirty seconds. Include 8 cups of chicken broth and wait until it reaches a boil. After the water has boiled, add the meatballs one by one to maintain their shape. Reduce the heat and allow it to cook for 12 to 15 minutes. Add 1 cup of acini di pepe or orzo pasta, as well as 4 cups of baby spinach. Cook 8 more minutes. Completing the task will occur when the meatballs are completely cooked, and the pasta is softened. Lastly, drizzle some olive oil and sprinkle some grated Parmesan cheese.
Swap: Use chicken meatballs for a lighter soup. To enhance the broth’s richness while it simmers, add a Parmesan rind.
26) Beef Hand Pies
Why Beef Hand Pies are Worth it: Beef hand pies are out of this world. They are dinner that is disguised as a snack, and once you make them, you will understand why every culture has a version of these. They are satisfying, portable, and freezer friendly.
In a skillet, using medium-high heat, brown 1 pound of 80/20 ground beef with 1 chopped onion for about 6 to 7 minutes. Drain the fat and add 3 minced garlic cloves, 1/2 cup of diced cooked potatoes (or 1/2 cup canned peas), 2 tablespoons of tomato paste, 1 tablespoon of Worcestershire sauce, 1 teaspoon of paprika, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Cook for 3 minutes. Allow mixture to cool completely (filling that is warm will make the pastry soggy). Preheat oven to 400°F. Dust your working surface with flour and unroll 2 sheets of thawed puff pastry. Cut each sheet into 4 squares to get 8 total. On each of the squares, spread 3 tablespoons of the cooled filling onto one side. Brush the edges of each square with a beaten egg and fold the square into a triangle. Seal with a fork. Cut a small slit on top and Brush with egg wash. Bake for 22 to 25 minutes on a sheet pan lined with parchment paper. Pastry is done when it is deeply golden and has puffed up. Filling will be molten, but allow to cool for 5 minutes.
Alter the texture by using flattened store-bought biscuit dough. You can also mix 1/2 cup of shredded cheese into the filling.
27) Stuffed Zucchini Boats
What Stuffed Zucchini Boats get you: Stuffed zucchini boats provide a way to use up 4 zucchini + a pound of ground beef, plus zucchini is easy, free and abundant right now.
Set oven to 375°F. Slice 4 medium zucchinis in half lengthwise and use some kind of scooper to remove the innards leaving 1/4 walls. A melon baller works great for this. Chop the insides for use later. Place zucchini halves in the baking dish with cut sides facing up. In a skillet over medium-high heat, add 1 tbsp of oil. Brown 1 lb of 80/20 ground beef with 1 onion (diced) and the chopped zucchini for 7 to 8 minutes. Drain most of the fat. Add 3 minced garlic, 1 tsp Italian seasoning, 1 tsp salt, and 0.5 tsp pepper, and cook for 30 seconds. Mix 0.5 cups of marinara sauce, 0.5 cups of rice (cooked), and 0.75 cups shredded mozzarella cheese. Spoon into the zucchini packing filling down lightly. Top with 1 cup shredded mozzarella. Wrap in foil and place in oven for 20 minutes. Remove lid and bake another 10 minutes. When the zucchinis are tender to a fork and the cheese is melted and bubbling, it’s finished.
For a leaner option, use ground turkey or chicken. For additional protein, use quinoa instead of rice.
28) Beef Fried Rice
Out of all the options, the dinner I keep coming back to is the beef and cabbage skillet. At first, I hesitated to try it because “cabbage” sounded kind of depressing, and “ground beef and cabbage” sounded even worse. But I was shocked by what cabbage does and how it turns into something amazing that I can’t describe. Plus, it costs me around 5 bucks to feed 4 people, which is pretty unbeatable. The other one is the beef picadillo. The biggest surprise for me is whenever I see olives and raisins. If you’re looking for a place to land, start with one of those two. Ground beef can be more than just weeknight tacos and boring meatloaf. The secret is knowing how each different cooking technique treats the ingredients.
