28 Ground Beef Dinner Ideas When You Don’t Know What to Cook Tonight

Due to its versatility, ground beef should be part of the protein rotation. One pound of 80/20 ground beef can turn into tacos, chili, meatloaf, stuffed peppers, beef and broccoli,hand pies, hash, and 20 other things depending on what else is around. The dinners below all begin with 1-2 lbs. of ground beef, but end in wildly different places. Generally, meals take 20-30 minutes to prepare, though some will take longer as they do require baking, and some improve tremendously the day after.

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 plate for an order, plus I offer a toppings bar for customers to customize.

In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add 1 pound of 80/20 ground beef and for 6-8 minutes break the meat apart with a wooden spoon as it cooks. Let the meat sit instead of constantly stirring. You can get a really nice deep brown crust on the bottom if you leave it alone 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 of the fat in the pan for seasoning).

Add one diced onion and cook for three minutes. Then 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.

Finally, 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 (it should not be soupy). You’re done when the meat looks shiny and the seasoning is evenly mixed. Warm the corn or flour tortillas and put out the shredded cheese, lettuce, diced tomatoes, salsa, sour cream, and lime wedges for serving.

You can also make the meal with a ground turkey or chicken instead of the beef for a leaner option. You can also add a can of black beans (drained) to the recipe to make it more filling.

2) Spaghetti with Meat Sauce

Mash Meat Sauce and Spaghetti with a jarred sauce over meat is a printable family favorite dinner. The only way to make it taste better is to actually brown the meat before adding it to the sauce.

Prepare a pound of spaghetti to the al dente stage and reserve one cup of the pasta water later. Then add two tablespoons of olive oil to a large skillet and heat to medium high. Add 80/20 pound ground beef to the skillet and cook for a total of 7-8 minutes breaking it up while continuously forming a brown crust on the edge of the beef on the bottom of the pan every couple of minutes. Undisturbed beef on the bottom should be thick.

Once this is done, drain excess beef fat if applicable, and add 1 diced onion covering the drained beef and allowing it to cook for at least 4 minutes, if necessary, until the onion is sufficiently softened to add 4 minced garlic cloves, sloppy joe seasoning to taste, and then 2 tablespoons of tomato paste, 1 tbsp of Italian seasoning, salt and pepper to taste to this, covering to cook for 1 minute.

The tomato paste should darken to a light red, almost brick color. At this point, add a 1/2 cup of red wine (or broth if preferred) and one 28 ounce can of crushed tomatoes to the mix, and let it all simmer for 8-10 minutes. Your sauce is done when it’s thick and raw tomato taste has evaporated and a splash of completed pasta water is added and tossed with the pasta to your liking. Optionally serve garnished with basil and parmesan if qualified, (a “good” chef) to take it to the next level.

Tip: Add Italian sausage with the ground beef for deeper flavor. As the sauce simmers, include a Parmesan rind for a more complex layer of savory flavors.

3) Beef Chili

What you should know about Beef Chili: When it comes to preparing spiced beef chili, time is your best friend. The longer it sits, the more the flavors come together and perfect the whole dish in one pot. Chili is a fantastic dish to start with as it is super filling and can be made in bulk to feed a family and have leftovers for lunch. To create an authentic chili recipe, it is key to let the cumin bloom in the fat.

Start by pouring 2 tablespoons of oil into a Dutch oven and set to medium-high. Add 1.5 pounds of 80/20 ground beef, and brown for 6-8 minutes while breaking it up into small pieces. Drain all but about 2 tablespoons of fat. Add 1 chopped onion and 1 chopped bell pepper, and cook for an additional five minutes. Mix in 4 minced garlic cloves, 3 tablespoons of chili powder, 1 tablespoon of cumin, 1 teaspoon of smoked paprika, 1 teaspoon of oregano, and 2 tablespoons of tomato paste.

Cook for 1 minute to let the spices bloom (Your kitchen starts to smell like a Mexican restaurant – that’s your cue). Add 2 cans (15 ounces each) of your choice of drained beans (kidney, pinto, or black), 1 can (28 ounces) of crushed tomatoes, 2 cups of beef broth, and add salt to your preference. Once everything is in the pot, cover partially and let simmer for 30 to 40 minutes, stirring occasionally. Your chili is ready when it thickens enough to coat the back of a spoon and the meat is tender. Finish with shredded cheese, sour cream, jalapeño slices, and wedges of lime.

Tip: To enhance smokiness, include 2 chopped chipotles in adobo along with the spices. Turkey chili follows the same rule (use 90/10 turkey for less greasiness).

4) Cheeseburger Skillet

A good reason to choose this option is that the cheeseburger skillet is a deconstructed burger dinner, so it is less complicated than having to go out and buy some burger buns. It is a one pan dinner that will take you 20 minutes to complete.

Get a large pan, ideally one that is non stick, and put 1 tablespoon of oil in it. Then put the pan on the stove and set the burner to medium-high. Add 1 and 1/2 pounds of 80/20 ground beef and let it brown for 6-7 minutes while breaking it up (leave it for 90 seconds at a time to create a good crust). After that, pour out the fat. Add 1 diced onion and cook for 4 minutes.

When that’s done, add 3 minced garlic cloves, 2 tbsp of tomato paste, 1 tbsp of yellow mustard, 1 tbsp of Worcestershire sauce, 1 tsp of salt, and 1 tsp of paprika. Stir for 1 minute. Lastly, add 2 cups of beef broth and 8 oz of dried elbow macaroni. Cover and set the burner to a simmer for 12-15 minutes. Stir it occasionally. Once the liquid has thickened to a sauce and the pasta is tender, mix in 1 and 1/2 cups of shredded cheddar cheese and 1/2 cup of chopped dill pickles. Top with chopped green onion and more cheese.

Tip: A variation on the bacon cheeseburger can include chopped bacon (which should be cooked beforehand). You can use shells or rotini instead of elbow macaroni.

5) Stuffed Peppers

Reason for inclusion: Stuffed peppers make for a great dinner option that helps you transform a pound of ground beef into a meal that you can serve to guests without much trouble. The presentation is done for you by the peppers.

Preheat the oven to 375°F. Cut 4 large bell peppers in half and take out the seeds. Place each pepper in a baking dish with the cut side facing up. Take one tablespoon of oil and place it in your pan and heat it up on medium-high. Then, for 6 to 8 minutes, cook and crumble 1 pound of 80/20 ground beef along with 1 diced onion. Once that is done, remove the onion and beef mixture from the heat, and add 3 minced garlic cloves, 1 teaspoon of Italian seasoning, and 1 teaspoon of paprika.

Finally add salt and pepper to taste. Stir for 30 seconds, and then combine 1 cup of cooked rice, 1 cup of shredded mozzarella cheese, and 1 drained 14.5 oz can of diced tomatoes. Use the utensil to fill the pepper halves with the mixture, and be sure to pack it down to the bottom of the halves. Distribute 1 cup of shredded mozzarella on top of all the peppers before sealing the baking dish with aluminum foil and baking it for 30 minutes.

Then, take off the aluminum foil and bake it again for an additional 10 minutes. When the peppers are done, the outside should be tender enough for a knife to slide through, and the cheese on top should be golden.

You can replace the base with cooked quinoa or cauliflower rice. For a saucier variation, add 1 cup of marinara around the peppers before 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 big skillet or wok, heat 2 tablespoons of oil at high heat till it shimmers. Add a pound of 80/20 ground beef in a single layer (do not crowd, do not stir for the first 90 seconds.) Brown and break up the pieces only after the bottom has crusted 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. Include 4 cloves of minced garlic and 1 tablespoon of grated ginger, then cook for 30 seconds.

Combine 1/4 cup soy sauce, 2 tbsp brown sugar, 1 tbsp rice vinegar, 1 tbsp cornstarch, and 1/2 cup beef broth. Transfer into the pan and stir for 2-3 minutes until the sauce thickens into a glossy glaze that evenly covers all the ingredients. Serve over rice. Use snap peas, sliced peppers, or sliced carrots instead of some of the broccoli. Chili crisp added at the end provides heat.

7) Enchilada Casserole

Beef Enchilada casserole offers all the taste of an enchilada without the separate prep for each roll.

Start by preheating your oven to 375°F. In a large skillet, cook 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, stir in 1 garlic clove, 2 tablespoons of taco seasoning, and 1 4-ounce can of green chiles. Cook for 1 minute. Then add 1 15-ounce can of black beans (drained) and 1 cup of corn (you can keep it frozen). In a 9×13 baking dish, start with 1/2 cup of enchilada sauce, then add 6 corn tortillas (cut in half).

Next, add the remaining beef mixture and top it with 1 cup of shredded cheese. Add 1 cup of cheese and 1/2 cup of enchilada sauce. Cove your baking dish with foil and bake for 25 minutes. After that, remove the cover and bake for another 10 minutes. Your dish will be done when the cheese has melted and the edges are brown and bubbly. When the dish is done, let it cool for 5 minutes. To serve top with chopped cilantro, sour cream, and sliced jalapeños.

Mix the milder red enchilada sauce with the zesty green enchilada sauce. If you’d like a thicker casserole, you can add a layer of refried beans.

8) Beef Kofta

Where Beef Kofta earns its spot: Beef Kofta are Middle Eastern meatballs, and 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, 4 minced garlic cloves, 1 tablespoon of ground cumin, 1 tablespoon of paprika, 1 teaspoon of coriander powder, 1 teaspoon of ground cinnamon (very important, I know it sounds wrong, but trust me), 1 teaspoon of salt, 1/2 teaspoon of cayenne, and 1/4 cup of chopped parsley. Using your hands, gently mix the ingredients together until just combined. Don’t overmix or the meat will become tough.

Then either shape the mixture into 12-16 small oval patties or wrap the mixture around skewers. Pour 3 tablespoons 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 internal temperature reaches 160°F. Serve with rice or in a pita with 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.

9) Meatloaf

Meatloaf, worth a spot: Meatloaf earns a bad reputation, being thought of as a food people dislike, until they try this recipe. The special ingredient is the panade, or bread soaked in milk.

Start by preheating the oven to 375°F. Then grab a measuring cup, and pour half a cup of milk into it. Next, grab three pieces of stale white bread and tear them into small, individual pieces, before adding them to the cup of milk, and wait 5 minutes until it turns into a 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.

You need to mix all the ingredients by hand, as over mixing will lead to your meat mixture tough. Then you have the option to either pack the dough into a loaf pan, or shape it (by hand) into a loaf before placing it on a sheet pan. For the last mixture, combine 1/3 cup ketchup, 1 tablespoon of brown sugar, and 1 teaspoon of yellow mustard. Lastly, meatloaf will bake for around 50-60 minutes. Meatloaf is done when the top has a shiny, and slightly caramelized glaze, as well as an internal temperature that is at 160°F. The meatloaf will rest for 10 minutes to allow for cleaner cuts when slicing. Serve with mashed potatoes.

If you combine 50% ground beef and 50% Italian sausage, smoky upgrades offer an even more tempting bread option. It adds strips of bacon that are laid across the top before it is placed in the oven (be sure to leave it uncovered for the last 30 minutes).

10) Sloppy Joes

What are the reasons for Sloppy joes: Let me guess. The dinners your mom prepares on Sundays, and this from-scratch version takes precisely 5 minutes longer than just opening a can.

Add 1 tablespoon of oil to a large skillet over medium-high heat. Add and brown the meat for about 7-8 minutes, followed by 2 pounds of 80/20 ground beef and 1 chopped onion. Most of the fat should be drained. Add and sauté for three minutes 1 diced green bell pepper. After that, add 3 minced garlic cloves and these 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, and 1 teaspoon of salt.

For about 10 to 12 minutes, simmer. The sauce, which should have the same thickness as the mixture, is ready when it has thickened. If it’s too thin, take off the lid to let it simmer for another 5 minutes. Serve this on toasted brioche buns with pickles and slaw.

You could switch the ground turkey for a different option that is even leaner. Instead of ketchup and mustard, use BBQ sauce for a smokier sloppy joe.

11) Korean Beef Bowls

Why Korean Beef Bowls belong here: The 15-minute meal includes beef that you season to taste, and rice topped with a fried egg and beef is nutritious and filling.

Cook your rice according to the package instructions. Heat 1 tablespoon of oil in a large pan on medium-high heat. Add 1.5 lbs of 80/20 ground beef and cook for 5-6 minutes while breaking it up. Drain the excess fat. Add 4 minced cloves of garlic and 1 tablespoon of grated ginger and let it cook for 30 seconds. In a separate bowl, mix 1/3 cup soy sauce, 1/4 cup brown sugar, 2 tablespoons of rice vinegar, 1 tablespoon of sesame oil, 1 teaspoon of red pepper flakes (add more for more spiciness), and 1 tablespoon of cornstarch.

Pour the mixture into the pan and simmer for 2-3 minutes or until the sauce thickens and evenly coats the beef. For the bowl, place rice, beef, diced cucumber, shredded carrots, chopped green onions, sesame seeds, and a sunny side up fried egg. You can spice it up with sriracha or gochujang.

Ground turkey can be used as well. For your veggie side, you could have steamed broccoli or stir-fried bok choy.

12) Shepherd’s Pie

What Shepherd’s Pie gets you: Shepherd’s Pie is a wonderful casserole that uses leftovers. It tastes like an international hug. The best part is the mashed potato topping, which makes it seem fancier than it is.

While the preparation will begin with the oven being preheated to 400°F, to make sure the dish gets done right, the ideal choice for this dish is an oven-proof skillet. Next, for about 6 to 7 minutes, we will cook 1.5 lbs of 80/20 ground beef and 1 diced onion.

After this is done, we will drain most of the fat from the beef. Now, we add the following ingredients: 3 minced cloves of garlic, 2 diced carrots, 1 cup of frozen peas, 2 tbsp of Worcestershire sauce, 2 tbsp of tomato paste, and 1 tsp of dried thyme. After this step, we add, in addition to the ingredients added previously, salt and black pepper, to taste, and stir the filling for 1 minute. Following this, we will add 2 tbsp of flour which will be thoroughly stirred with 1 cup of beef broth. For 5 minutes, we will stir the mixture until the gravy is at the desired thickness.

Then, we will spread 3 to 4 cups of mashed potatoes made beforehand, over the mixture. While plating, push the mashed potatoes to the sides to seal the filling. In the center, to allow for even baking, place some butter and create some ridges with a fork to the topping for extra crispiness. After cooking for 25 minutes, the top should be deep golden brown. Ideally, the filling will be bubbling on the edges. Finally, let the dish rest.

Use ground lamb for shepherd’s pie (cottage pie with beef) for more authenticity.

If you want to add some depth to the flavor, add a layer of shredded cheese underneath the potatoes.

13) Beef Burritos

It was a pretty easy decision today. For example, 1 pound of ground beef can be turned into 6-8 burritos. They also freeze and reheat phenomenally and will last your family a decent amount of time. Lastly, the technique involved in wrapping them is more critical than most would believe.

To a skillet, add 1 tablespoon of oil and put it on medium-high heat. For 6-8 minutes, brown 1.5 pounds of ground beef (80/20) along with 1 chopped onion. Drain the fat (leaving a little bit is OK). Now, add 4 minced garlic cloves, 2 tablespoons of taco seasoning, and 1/2 cup of water. Allow the sauce to coat the beef and then simmer it for another 3 minutes. Afterwards, add 1 drained can (15 ounces) of either black or pinto beans and 1 cup of rice (already cooked).

Stir for 2 minutes more. Now, in a different dry frying pan, heat up large flour tortillas (not whole wheat) for 20 seconds on each side. Do this for 6 to 8 tortillas. For wrapping, place the mixture in the middle of the tortilla and then add a handful of shredded cheese on top.

Next, fold one side of the tortilla over the filling, and then roll the bottom up and over. Cut the burrito diagonally. If you want them to be crispier, then pan fry the burritos (witch is wrapped) in a dry frying pan for 2 minutess on each side. It will taste excellent with some salsa, sour cream and guacamole on top.

If you would like to sweeten the recipe, you can substitute the beans with a cup of frozen corn. Substitute the beans with a cup of frozen corn for an option that contains more fiber. Choose the whole-wheat tortillas for more fiber.

14) Beef Lettuce Wraps

Beef Lettuce Wraps, earning its keep: When it comes to takeout, beef lettuce wraps fall into the category of meals that you can trick your friends into believing you are eating a salad while in fact, it is a full protein meal. The construction of 6 different components combined with the cold crunch of the leafy greens creates several different layers of enjoyment.

Place 1 tablespoon of oil into a pan and let it warm up over medium-high heat. Put in 1.5 pounds of ground beef 80/20 and cook for 5-6 minutes while breaking it apart. Drain out most of the fat. Add in 1 small diced onion and sauté for 3 minutes. Add 4 minced cloves of garlic, 1 tablespoon of freshly grated ginger, and 1 diced bell pepper or, if you want to add a bit of crunch, a small can of diced water chestnuts. Cook 2 minutes. Blend soy sauce, hoisin sauce, rice vinegar, sesame oil, and sriracha to make a sauce.

Use the following measurements for each ingredient: 3 Tbsp soy sauce, 1 Tbsp hoisin sauce, 1 Tbsp rice vinegar, 1 Tsp sesame oil, and 1 Tsp sriracha. Pour the sauce into the pan and cook for 1-2 minutes or until the sauce “sticks” to the meat and reduces to a glaze (a soupy sauce is not ideal; the sauce cannot be held by the lettuce). Peanuts and green onions that have been chopped and sliced are used to top the dish. Serve the filling in butter or bib lettuce cups and place a few tablespoons of filling onto each leaf.

Here is a recipe for a chicken version of lettuce wraps. Swap: You can substitute the meat with ground turkey or ground pork. For a heartier, more veggie-filled option, you can add some diced mushrooms.

15) Baked Ziti

Why Baked Ziti makes the cut: Baked ziti is the casserole that illustrates how, with just a ground beef and a jar of marinara, you can create an Italian restaurant-quality dish with only 15 minutes of prep and 25 minutes of baking.

To start, the oven should be preheated to 375°F. Next, start boiling 1 lb of ziti or penne pasta to a bit under al dente as they will finish in the oven. While the pasta is cooking, add 1 tbsp of oil to a pan and bring the heat to medium. In the meantime, brown 1 lb of 80/20 ground beef with 1 diced onion and let cook for 6-7 minutes. After that, try to remove as much of the beef fat as possible.

Then, add 4 cloves of minced garlic, 1 tsp of Italian seasoning, salt and pepper and stir for 30 seconds. After, add 1 jar of marinara sauce (24 ounces) and allow to cook for another 5 minutes. Remove from heat and mix it with the pasta, 1 cup of ricotta, 1 cup of shredded mozzarella, and 1/4 cup of grated parmesan. Dump into a 9 × 13 baking dish and sprinkle top with 2 more cups of shredded mozzarella. Put into the oven for 25 minutes or until the cheese is melted and begins to brown. After, let sit for 5 minutes and serve topped with some chopped fresh basil.

You may use 50% for more flavor. Italian sausage and 50% beef. If you would like to add some greens, you can also add cooked spinach (once you have squeezed out the moisture).

16) Beef and Potato Hash

The justification for Beef And Potato Hash: Beef and potato hash is a breakfast for dinner type of meal where instead of using corned beef, we use ground beef. You get 90% of the diner-hash taste and it is ready in 25 minutes!

Start by roughly chopping 1.5 pounds of Yukon Gold or russet potatoes into 1/2 inch cubes. Heat 3 tablespoons of oil in a large skillet at medium-high heat. Spread the potatoes in one layer (do not push together) and add some salt. Let them cook for 10-12 minutes and stir occasionally. You want the potatoes golden and soft. Once the potatoes are ready, push them to one side of the skillet. On the empty side, add 1 pound of 80/20 ground beef and let it sit to brown for 5-6 minutes.

Once most of the fat is gone, mix in one diced onion and one diced bell pepper and let that cook for 4 more minutes. Then combine everything with 3 minced garlic cloves, 1 tsp of smoked paprika, 1 tbsp of Worcestershire sauce and salt and pepper to taste. By now the potatoes should have had their edges crisped and the beef should be fully cooked. To finish, add a fried egg (sunny side up) per person and a sprinkle of chopped parsley. The best part of this dish is, ofcourse, the yolk dripping over the hash.

For better texture and sweetness, instead of using white potatoes use sweet potatoes. You can also add some color and spice by using diced jalapeños or bell peppers.

17) Beef Stroganoff

Where Beef Stroganoff earns its spot: Beef Stroganoff, due to the creamy sauce and sour cream combo, deserves to be called the quintessential dinner party dish of the 1970s. There is no slow cooker or skillet version that can do it justice. The skillet version (25 min) gets you almost all the way there to a real stroganoff.

In a large skillet, add 2 tablespoons of oil and heat over medium-high. Break apart and brown 1.5 pounds of 80/20 ground beef, about 6-7 minutes. Drain most of the grease. Add 1 chopped onion and 8 ounces of sliced cremini mushrooms and cook for 7 minutes until the mushrooms start to brown and release their liquid. Then, add 3 cloves of minced garlic, 2 tablespoons of tomato purée, 2 tablespoons of flour, 1 teaspoon of dried thyme, and a bit of salt and pepper.

Sauté for 1 minute. Gradually whisk in 2 cups of beef broth and 1 tablespoon of Worcestershire sauce, and let it simmer for about 5 minutes. Once it is off the heat, 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 (do not boil or the sour cream will curdle). Serve this over wide egg noodles and top with chopped parsley.

Greek yogurt provides an alternative to sour cream, having a less creamy flavor and a more pronounced tang. To improve the flavor of the broth, add a hint of dry sherry or white wine.

18) Beef Picadillo

The pitch for Beef Picadillo: the beef picadillo is a traditional Cuban dish that contains ground beef, raisins, and olives. Although this mixture may seem off-putting at first, it is a fantastic way to utilize a pound of ground beef.

Put 2 tablespoons of oil into a frying pan and set the temperature to medium/high. Now, add 1.5 lbs of 80/20 ground beef and 1 chopped onion, and brown the mixture for 6-7 minutes, removing the excess fat afterwards. Next, add 4 minced garlic cloves, 1 teaspoon each of ground cumin, paprika, and oregano, and a pinch of salt and pepper.

Stir and cook for 30 seconds, and then add 1 can (14.5 oz) of crushed tomatoes, 1/4 cup of golden raisins, 1/3 cup of green olives (pitted and chopped), and 2 tablespoons of capers. Simmer the mixture for 10 minutes. The sauce should be thickened and the raisins plumped. The recipe also requires you to add the raisins for the best flavor. The sweet and salty combination is key. Serve with a lime wedge and top with fresh cilantro. This dish is best served with black beans and white rice.

To add more substance, stir in 1/2 cup of diced, pre-cooked potatoes. For additional flavor, consider using ground pork or a mixture of pork and beef.

19) Salisbury Meatballs

The Mechanism Behind Salisbury Meatballs: Salisbury steak meatballs bring to life a classic diner experience by recreating delicious mini meatballs in mushroom gravy. The dish is also really easy to prepare and makes for a great comfort meal.

Start by adding the following to a large bowl: 1.5 lbs. of 80/20 ground beef, 1/3 cup of breadcrumbs, 1 small onion chopped, 2 minced cloves of garlic, 1 egg, 1 tablespoon of Worcestershire sauce, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Based on the contents of the bowl, do not overmix. Then, make 18-20 meatballs from the mixture. Next, pour 2 tablespoons of oil into a large frying pan and set the heat to medium-high. Brown the meatballs, which should take a total of 8 minutes (2 minutes for every side). Next, remove the meatballs and place them onto a plate.

On the same pan, combine 2 tablespoons of butter, and 8 ounces of sliced mushrooms, and allow them to cook for 5 minutes, or until the mushrooms turn brown. Then add 2 cloves of garlic, and 2 tablespoons of flour, and cook for 1 minute that should result in a sauce. Finally, add 2 cups of beef broth, and 1 tablespoon of Worcestershire sauce and the meatballs, and allow them to simmer for 8-10 minutes until the gravy thickens and the meatballs are fully cooked to your preferred doneness. Top with chopped parsley and pour over mashed potatoes or egg noodles.

Another option is to use frozen meatballs (just simmer them in gravy 15-20 minutes without stirring). For a more robust flavor, add 1/2 cup of red wine to the gravy.

20) Stuffed Pasta Shells

Stuffed Pasta Shells, the case for it: Stuffed pasta shells have all the right ingredients; cheese, pasta, meat, and sauce! They may look like they’ve taken hours to prepare but the actual time they take to prepare is around 35 minutes. Most of that is the time that the pasta shells are remaining to bake!

Preheat your oven to 375°F. In a large pot of boiling salted water (about 20-24 boiled pasta shells) cook until slightly before they are done on the packet instructions as they will also be cooking in the oven). You can run cold water over them to stop the cooking. It is best to do this while prepairing the filling. On a frying pan cook 1 lb of 80/20 ground beef and 1 diced onion for around 6-7 minutes. Once all of the beef is browned, remove the pan and drain the excess oil.

Then, add 3 cloves of minced garlic and 1 tsp of Italian seasoning and and cook for 30 secs, stirring continuosly. In a separate bowl, mix the beef with 1.5 cups of ricotta cheese, 1 cup of shredded mozzarella, 1/4 cup of grated parmesan, 1 egg, 1 tsp salt, and some parsley. In a 9×13 inch baking dish, pour 1.5 cups of marinara sauce. Add 2 tablespoons of filling to each shell and place them in the dish.

Then add another 2 cups of marinara sauce and 1.5 cups of shredded mozzarella to the dish. Cover with foil and bake for 25 mins. Then, remove the foil and bake for another 10 mins. Once the cheese is melted and starts to bubble, the sauce will be hot throughout. Remove from oven.

For a lighter filling option, you can use cottage cheese instead of ricotta. If you want some greens, you can add some cooked spinach that has been squeezed dry to the cheese filling.

21) Skillet Pasta

Why it belongs here: One of the laziest forms of lasagna is a one skillet pasta with ground beef. All the comfort without any of the traditional lasagna effort. Plus, since the pasta cooks in the sauce, you really enhance the overall flavor while minimizing the dishes.

Add 2 tablespoons of oil to a large deep skillet. Then, over medium-high heat, add 1 pound of 80/20 ground beef and 1 diced onion, and cook for about 6-7 minutes. Drain most of the fat, and then add 4 minced garlic cloves, 1 tbsp of Italian seasoning, and a pinch of salt and pepper. Cook for another 30 seconds, then 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 brown bits, and then stir everything to combine.

Bring the pot to a boil, turn the heat down to a simmer, then cover the skillet. 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. Add 1.5 cups of shredded mozzarella, and cover for 2 minutes to allow it to melt. Add freshly grated Parmesan, and basil to finish.

For meaty tomatoe sauce, add a 15 ounce can of crushed tomatoes. If you want some greens, toss in a handful of spinach during the last 3 minutes.

22) Beef Quesadillas

Why we chose this today: My kids always want these beef quesadillas whenever they want to “help cook”. They can do it by themselves since it is so easy to assemble.

First, add 1 tablespoon of oil to the skillet and heat on medium-high. Add one pound of 80/20 ground beef and 1 diced onion. Brown for 6-7 minutes and then drain most of the fat. Add 3 minced garlic cloves, 2 tbsp of taco seasoning, and 1/4 cup of water. Let this sauce sit with the meat for 2 minutes before setting aside. For the next step, put a large skillet over medium heat.

Place 1 flour tortilla in 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. Add some more cheese, then fold the other side down. Cook for 2-3 minutes on each side so that it is golden brown and crisp. Your cheese should be fully melted, which you can check by lifting a corner of the tortilla. Cut into wedges and serve with salsa, sour cream, and guacamole.

Swap: You can beef mixture with black beans (drained and rinsed). Whole wheat tortillas also provide fiber.

23) Stuffed Sweet Potatoes

Reason for selection tonight: These stuffed sweet potatoes take a baked sweet potato and turn it into a full meal. The flavors in this dish are great as the sweet potato and savory beef combination is fantastic. Overall, it takes 40 minutes, but most of the time is just hands-off.

Wash and dry four sweet potatoes. While they dry, preheat the oven to 425°F. Once ready, poke holes into each potato and then cover them with oil and some salt. Place them directly on the oven rack and cook for 50-60 minutes. The potatoes will be done once you can easily pierce them with a skewer.

While the potatoes cook, heat one tablespoon of oil in a pan on medium-high heat. While the oil heats, chop one onion. Once the oil is hot, add one pound of 80/20 ground beef and the chopped onion, cooking for about 6-7 minutes. During this time, drain the fat from the pan.

To this same pan, add 3 cloves of minced garlic, 1 tbsp of cumin, 1 tbsp of chili powder, 1 tsp of smoked paprika, and salt to your taste. Cook for thirty seconds. Then, add a drained 15 oz can of black beans, 1 cup of corn, and ½ cup of salsa and let this mixture cook for 5 minutes. Once the potatoes are done, fluff their insides with a fork and then add the beef mixture, shredded cheese, sour cream, avocado slices, cilantro, and fresh lime juice to it. Squeeze on some lime juice and enjoy.

Instead of sweet potatoes, you can also use russet potatoes (less sweet). For a veggie option, simply leave out the beef and use seasoned black beans instead.

24) Beef and Cabbage Skillet

Why Beef And Cabbage Skillet pull their weight: Beef and cabbage skillet is an interesting dinner option because it uses an entire head of cabbage and beef, takes 20 minutes to prepare, and is extremely cheap to make. The flavor of caramelized cabbage is hard to beat.

To start, heat 2 tablespoons of oil in a large skillet over medium-high heat. For 6 to 7 minutes, brown the beef and the onion together. Most of the fat should be drained, and then the beef should be combined with 4 cloves of minced garlic, 1 tablespoon of smoked paprika, 1 teaspoon of caraway seeds (optional), and a few pinches of salt and pepper. Allow to cook for another 30 seconds before adding 1 small head of green cabbage (approximately 1.5 pounds, sliced thin), 1 tablespoon of tomato paste, 2 tablespoons of apple cider vinegar, and 1/2 cup of beef broth.

Cover the skillet for 8 to 10 additional minutes. For the remaining 3 to 4 minutes, do not cover the skillet, and finish cooking. The edges of the cabbage should be deeply brown and caramelized (this is highly important, so be patient). Serve with chopped parsley and a dollop of sour cream.

For a more substantial meal, 1 cup of cooked rice can be added. Replace the small head of cabbage with sweeter, earthier, purple cabbage.

25) Italian Wedding Soup

Italian Wedding Soup: Enjoy 30 minutes of comfort with Italian Wedding Soup; a lunch-counter classic done in a creative way by taking a half pound of ground beef made into mini meatballs that float in a delicious broth with greens.

To make the meatballs, combine 1/2 pound of 80/20 ground beef and 1/2 pound of ground pork (you may use 1 pound of one type of meat instead), 1/3 cup of breadcrumbs, 1 egg, 1/3 cup of parmesan cheese, 2 cloves of minced garlic, salt and pepper to taste and 1 tablespoon of chopped parsley. Form the mixture into small balls about 1 inch in size. For the soup: a add 2 tablespoons of olive oil on medium heat.

To this mixture, you should add one diced onion, two chopped carrots, and two chopped sticks of celery, and then cook them for 6 minutes. Then add three cloves of garlic and sauté for thirty seconds. Following this, add 8 cups of chicken broth and wait for the mixture to come to a boil.

Once the soup begins to boil, add the meatballs, placing them one by one to help them maintain their shape. Then, lower the heat and let the soup simmer for 12 to 15 minutes. After that, add 1 cup of acini di pepe or orzo pasta, as well as 4 cups of baby spinach, and let the mixture cook for an additional 8 minutes.

The task will be completed when the meatballs are completely cooked, and, and the pasta are fully softened. Finally add a drizzle of olive oil, as well as some grated Parmesan cheese. Use chicken meatballs for a lighter soup. A Parmesan rind can be added to the broth to make the soup more flavorful as it simmers.

26) Beef Hand Pies

Why Beef Hand Pies are Worth it: Beef hand pies are incredible. They are a dinner disguised as a snack, and once you make them you will see why every culture has a version of these. They are great, easy to carry and store, and can be kept in the freezer.

Using a skillet on medium-high heat, brown 1 pound of 80/20 ground beef with 1 chopped onion, which takes approximately 6-7 minutes. After that, drain the fat and add 3 minced cloves of garlic, 1/2 cup of diced cooked potatoes (or use 1/2 cup of 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.

After that, cook the mixture for 3 minutes. Now let the mixture cool completely (the filling that is warm will make the pastry soggy). Meanwhile, Preheat the oven to 400°F. Dust a working surface with flour, and unroll 2 sheets of thawed puff pastry.

Then, cut each sheet into 4 squares, so that you have 8 total. Each of those squares will have 3 tablespoons of the cooled filling spread onto one side. Then brush the edges of each square with a beaten egg, and fold the square into a triangle.

After that, seal the triangle with a fork, and Then cut a small slit on top of each triangle. Next, brush with egg wash, and Bake for 22 to 25 minutes on a sheet pan lined with parchment paper. The pastry is complete when it is deeply golden and has puffed up. The filling will be very hot, so allow to cool for 5 minutes before eating.

Use flattened store-bought biscuit dough to change the texture. Additionally, you can incorporate 1/2 cup of shredded cheese into the filling.

27) Stuffed Zucchini Boats

What Stuffed Zucchini Boats get you: With these boat’s ingredients, you find a way to use 4 zucchini + a pound of ground beef, plus zucchini is easy, free and abundant right now.

Set oven to 375°F. Take 4 medium sized zucchini, and cut them in half lengthwise. Then, using a scooper, make sure to remove the insides of the zucchini, leaving 1/4 walls. (A melon baller works great) Chop the insides for use later. Place zucchini halves in the baking dish with the cut side facing up. In a separate pan over medium to high heat, place 1 tbsp of oil and brown 1 lb of 80/20 ground beef, as well as 1 onion (diced), and the chopped zucchini for 7 to 8 minutes.

The excess oil can be drained, however you want to keep some. Then, add 3 cloves of minced garlic, 1 tsp of Italian seasoning, and 0.5 tsp of salt and cook them for an additional 30 seconds. In a bowl, mix together 0.5 cups of marinara sauce, 0.5 cups of rice (cooked), and 0.75 cups of shredded mozzarella cheese. Spoon the mixture into the zucchini, being careful to pack the filling down lightly.

Top with 1 cup of shredded mozzarella, then wrap the pan in foil and place in the oven for 20 minutes. After those 20 minutes, remove the foil and continue baking for 10 more minutes. The dish is done once the cheese is fully melted and the zucchinis can be pierced easily with a fork.

If you want a leaner dish, ground turkey or chicken can be substituted. For added protein, feel free to use quinoa instead of the rice.

28) Beef Fried Rice

Perhaps out of all the options, the dinner I always find myself returning to is the beef and cabbage skillet. I can’t imagine what cabbage and ground beef would even taste like, and so I hesitated to try it. It’s hard to put into words what I experience, but cabbage is incredible. I also love that I can feed 4 people and spend just around five bucks. The other option is the beef picadillo.

The biggest surprise is olives and raisins. For a middle ground, choose one of those two. Ground beef is so versatile. It can be used for more than just boring weeknight tacos and meatloaf. The trick is in knowing how different cooking methods interact with each ingredient.