Ready to turn that package of ground beef into something your kids will actually eat? We’ve rounded up 25 delicious, family-friendly recipes that are quick, easy, and packed with flavor—from cozy classics to sneaky veggie-packed favorites. Say goodbye to dinner-time battles and hello to happy plates. Let’s dive in!
Cheesy Ground Beef Tacos
Feast your eyes, taco lovers—because we’re diving fork-first into the ultimate weeknight win: cheesy, beefy, joy-in-a-shell goodness that’ll have your family doing a happy dance around the kitchen. Seriously, who can resist that melty, savory magic?
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– Ground beef – 1 lb
– Taco seasoning – 1 packet (about 1 oz)
– Water – ½ cup
– Shredded cheddar cheese – 1 cup
– Taco shells – 8
– Sour cream – ½ cup
– Salsa – ½ cup
Instructions
1. Preheat a large skillet over medium-high heat (about 375°F).
2. Add the ground beef to the skillet and break it apart with a spatula.
3. Cook the beef for 5–7 minutes, stirring occasionally, until it’s fully browned and no pink remains.
4. Drain any excess grease from the skillet using a spoon or by tilting the pan carefully over the sink (tip: blotting with a paper towel helps reduce fat without losing flavor).
5. Sprinkle the taco seasoning evenly over the cooked beef.
6. Pour in the water and stir to combine all ingredients thoroughly.
7. Reduce the heat to medium-low and let the mixture simmer for 5 minutes, stirring once halfway through, until the sauce thickens slightly.
8. While the beef simmers, preheat your oven to 350°F and arrange the taco shells on a baking sheet in a single layer (tip: warming the shells prevents them from cracking when filled).
9. Spoon the seasoned beef mixture evenly into each taco shell, filling them about three-quarters full.
10. Top each taco with shredded cheddar cheese, dividing the 1 cup evenly among the shells.
11. Bake the tacos in the preheated oven for 3–5 minutes, just until the cheese is fully melted and bubbly (tip: watch closely to avoid over-browning—the shells can burn quickly).
12. Remove the tacos from the oven and let them cool for 2 minutes on the baking sheet.
13. Serve immediately, garnishing each taco with a dollop of sour cream and a spoonful of salsa.
Yes, these tacos deliver a crispy shell that gives way to a juicy, warmly spiced beef filling, all hugged by that gooey, melted cheese. For a fun twist, try stacking them with extra salsa and a squeeze of lime, or crumble them over a bed of greens for a taco salad remix—because leftovers (if they happen) deserve a second act!
Mini Beef and Cheese Sliders
Aren’t you tired of those sad, single-bite appetizers that vanish faster than your willpower at a buffet? Let’s fix that with these Mini Beef and Cheese Sliders—the ultimate party heroes that pack a juicy, cheesy punch in every perfectly poppable package. They’re so good, your guests might just forget to mingle (but hey, more for you!).
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– Ground beef – 1 lb
– Slider buns – 12
– Cheddar cheese slices – 12
– Butter – ¼ cup
– Garlic powder – 1 tsp
– Onion powder – 1 tsp
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a large bowl, combine the ground beef, garlic powder, onion powder, salt, and black pepper until evenly mixed.
3. Divide the beef mixture into 12 equal portions and shape each into a thin patty about 2 inches in diameter.
4. Place the patties on the prepared baking sheet, spacing them 1 inch apart.
5. Bake the patties in the preheated oven for 15 minutes, or until the internal temperature reaches 160°F on a meat thermometer.
6. While the patties bake, slice the slider buns in half horizontally and set the tops aside.
7. Remove the patties from the oven and immediately top each with a cheddar cheese slice, letting it melt for 1-2 minutes.
8. In a small saucepan over low heat, melt the butter and brush it generously over the cut sides of the slider bun bottoms and tops.
9. Place the buttered buns on the baking sheet with the patties and return to the oven for 3-5 minutes, until lightly toasted.
10. Assemble the sliders by placing a cheesy patty on each toasted bun bottom and covering with the top bun.
11. Serve the sliders warm on a platter.
Let’s be real: these sliders are a textural dream with a crispy, buttery bun giving way to a tender, juicy beef patty oozing with melted cheddar. The garlic and onion powder add a savory kick that’ll have everyone reaching for seconds. For a fun twist, skewer them with mini flags or serve alongside a tangy dipping sauce—because who says sliders can’t be fancy?
Ground Beef and Veggie Quesadillas
Crispy, cheesy, and packed with flavor, these Ground Beef and Veggie Quesadillas are the ultimate weeknight lifesaver—because who has time for fussy dinners when your stomach’s already staging a mutiny? Think of them as a deliciously sneaky way to get veggies into your meal without anyone (including you) putting up a fight. Trust me, these handheld wonders are so good, they’ll make your taste buds do a happy dance while your kitchen stays miraculously clean!
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– Ground beef – 1 lb
– Olive oil – 1 tbsp
– Onion – ½ cup, diced
– Bell pepper – ½ cup, diced
– Garlic – 2 cloves, minced
– Chili powder – 1 tsp
– Cumin – ½ tsp
– Salt – ½ tsp
– Black pepper – ¼ tsp
– Flour tortillas – 8
– Shredded cheddar cheese – 2 cups
– Sour cream – ½ cup
– Salsa – ½ cup
Instructions
1. Heat olive oil in a large skillet over medium-high heat until it shimmers, about 1 minute.
2. Add ground beef to the skillet and cook, breaking it into small pieces with a spatula, until browned and no longer pink, 5–7 minutes.
3. Stir in diced onion, diced bell pepper, and minced garlic, cooking until vegetables soften, 3–4 minutes.
4. Sprinkle chili powder, cumin, salt, and black pepper over the mixture, stirring to coat evenly for 1 minute.
5. Remove skillet from heat and transfer the beef mixture to a bowl to cool slightly, about 2 minutes.
6. Place one flour tortilla flat on a clean surface and sprinkle ¼ cup shredded cheddar cheese evenly over half of it.
7. Spoon ½ cup of the beef mixture over the cheese, then top with another ¼ cup shredded cheddar cheese.
8. Fold the tortilla in half to cover the filling, pressing gently to seal.
9. Heat a clean skillet over medium heat and cook the quesadilla until golden brown and crispy on the bottom, 2–3 minutes.
10. Flip the quesadilla carefully using a spatula and cook until the other side is golden brown and the cheese is melted, 2–3 minutes.
11. Repeat steps 6–10 with remaining tortillas, beef mixture, and cheese to make 4 quesadillas total.
12. Serve quesadillas immediately, topped with sour cream and salsa on the side.
The result? A crispy, golden exterior gives way to a gooey, savory filling that’s perfectly balanced with the fresh tang of salsa and cool sour cream. For a fun twist, slice them into triangles and serve with a side of guacamole for dipping, or pack them cold for a lunch that’ll make your coworkers jealous!
Kid-Friendly Beef and Macaroni Skillet
Yikes, it’s 5 PM and the tiny humans are hangry—again. But fear not, fellow kitchen warriors, because this one-pan wonder is about to save your sanity and your dinner. It’s the ultimate cheesy, beefy, noodly hug in a skillet that even the pickiest eaters will devour without a single negotiation.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– Ground beef – 1 lb
– Elbow macaroni – 8 oz
– Onion – 1 small, diced
– Garlic – 2 cloves, minced
– Beef broth – 2 cups
– Tomato sauce – 1 (15 oz) can
– Shredded cheddar cheese – 1 cup
– Olive oil – 1 tbsp
– Salt – ½ tsp
– Black pepper – ¼ tsp
Instructions
1. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add 1 lb ground beef and cook, breaking it up with a spatula, until no pink remains, 5–7 minutes.
3. Stir in 1 small diced onion and 2 minced garlic cloves; cook until onion is translucent, about 3 minutes.
4. Pour in 2 cups beef broth and 1 can tomato sauce, then add 8 oz elbow macaroni, ½ tsp salt, and ¼ tsp black pepper. Tip: Use a wooden spoon to scrape up any browned bits from the bottom—that’s flavor gold!
5. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 10 minutes, stirring halfway through to prevent sticking.
6. Uncover and cook for 3–5 more minutes until macaroni is tender and liquid is mostly absorbed. Tip: If it looks too dry, add a splash of broth or water.
7. Remove from heat and sprinkle 1 cup shredded cheddar cheese evenly over the top. Cover and let sit for 2 minutes until melted. Tip: For extra gooeyness, use a mix of sharp and mild cheddar.
8. Give everything a final gentle stir to combine the melted cheese.
Hearty and oh-so-satisfying, this skillet delivers tender macaroni coated in a rich, savory sauce with melty cheese in every bite. Serve it straight from the pan with a side of steamed veggies for a balanced meal, or let the kids top it with extra cheese and a sprinkle of crushed crackers for a fun twist.
Ground Beef and Cheese-Stuffed Peppers
Dare we say it? These peppers are basically edible footballs stuffed with all your favorite game-day flavors, minus the screaming fans and questionable referee calls. They’re the cozy, cheesy hug your weeknight dinner has been desperately craving, turning humble bell peppers into edible treasure chests of savory goodness.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 40 minutes
Ingredients
– Bell peppers – 4 large
– Ground beef – 1 lb
– Onion – 1 medium, diced
– Garlic – 2 cloves, minced
– Tomato sauce – 1 cup
– Cooked white rice – 1 cup
– Shredded cheddar cheese – 1 cup
– Olive oil – 1 tbsp
– Salt – 1 tsp
– Black pepper – ½ tsp
– Italian seasoning – 1 tsp
Instructions
1. Preheat your oven to 375°F (190°C) and line a baking dish with parchment paper.
2. Slice the tops off the bell peppers and remove all seeds and membranes from the inside.
3. Heat olive oil in a large skillet over medium-high heat until it shimmers, about 1 minute.
4. Add diced onion to the skillet and cook for 3–4 minutes until translucent and slightly softened.
5. Add minced garlic and cook for 1 more minute until fragrant, stirring constantly to prevent burning.
6. Add ground beef to the skillet, breaking it apart with a spatula, and cook for 6–8 minutes until no pink remains.
7. Drain any excess grease from the skillet using a spoon or by carefully tilting it over the sink.
8. Stir in tomato sauce, cooked rice, salt, black pepper, and Italian seasoning until fully combined, then remove from heat.
9. Spoon the beef mixture evenly into the hollowed bell peppers, packing it down gently with the back of the spoon.
10. Place stuffed peppers upright in the prepared baking dish and bake for 25 minutes at 375°F.
11. Remove peppers from oven, sprinkle shredded cheddar cheese evenly over the tops, and return to oven for 5 more minutes until cheese is melted and bubbly.
12. Let peppers rest for 5 minutes on the counter before serving to allow the filling to set slightly.
Look at those beauties! The peppers soften into tender, sweet vessels while the filling stays wonderfully moist and savory, with the melted cheese creating a golden, gooey crown. Serve them alongside a crisp green salad for contrast, or get wild and drizzle with hot sauce for an extra kick—either way, they disappear faster than leftovers at a potluck.
Baked Beef and Cheese Nachos
Mmm, get ready to ditch those sad, soggy microwave nachos forever—this baked beef and cheese version is the crispy, melty, flavor-packed upgrade your snack game desperately needs. It’s the ultimate crowd-pleaser that’s shockingly simple to whip up, turning a lazy Tuesday into a fiesta in under 30 minutes.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– Tortilla chips – 1 (10-ounce) bag
– Ground beef – 1 pound
– Taco seasoning – 1 packet (1.25 ounces)
– Water – ¾ cup
– Shredded cheddar cheese – 2 cups
– Diced tomatoes – 1 cup
– Sliced jalapeños – ¼ cup
– Sour cream – ½ cup
Instructions
1. Preheat your oven to 400°F and line a large baking sheet with parchment paper.
2. Spread the tortilla chips in a single layer on the prepared baking sheet, avoiding overcrowding for maximum crispiness.
3. In a large skillet over medium-high heat, cook the ground beef for 5–7 minutes, breaking it into small crumbles until no pink remains.
4. Drain any excess grease from the skillet, then stir in the taco seasoning and water.
5. Simmer the beef mixture for 3–5 minutes, stirring occasionally, until the liquid reduces and thickens slightly.
6. Evenly spoon the seasoned beef over the tortilla chips on the baking sheet.
7. Sprinkle the shredded cheddar cheese generously over the beef and chips.
8. Top with the diced tomatoes and sliced jalapeños.
9. Bake in the preheated oven for 8–10 minutes, or until the cheese is fully melted and bubbly.
10. Remove from the oven and let cool for 2–3 minutes to prevent burning your mouth—patience is a virtue here!
11. Dollop the sour cream over the hot nachos just before serving.
Whoa, that first bite delivers a crunch so satisfying it’s practically audible, followed by a gooey cheese pull and a savory beef kick. For a fun twist, serve these straight on the baking sheet with extra jalapeños on the side for heat lovers—just try not to devour them all before your guests arrive!
Simple Beef and Cheese Pizza
Now, who among us hasn’t stared into the fridge, craving something cheesy, meaty, and utterly satisfying, only to be met with the daunting prospect of a complicated recipe? Fear not, my hungry friends, because this Simple Beef and Cheese Pizza is here to save your dinner—and your sanity—with minimal fuss and maximum flavor.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– Pizza dough – 1 lb
– Ground beef – ½ lb
– Pizza sauce – 1 cup
– Shredded mozzarella cheese – 2 cups
– Olive oil – 1 tbsp
– Salt – ½ tsp
– Black pepper – ¼ tsp
Instructions
1. Preheat your oven to 450°F and place a pizza stone or baking sheet inside to heat up for at least 10 minutes—this ensures a crispy crust. Tip: A hot surface is key for that perfect crunch!
2. In a skillet over medium-high heat, add the ground beef, breaking it into small pieces with a spoon, and cook for 5–7 minutes until browned and no pink remains.
3. Drain any excess fat from the skillet, then season the beef with salt and black pepper, stirring to combine.
4. On a lightly floured surface, roll out the pizza dough into a 12-inch circle, about ¼-inch thick. Tip: Don’t overwork the dough or it might get tough.
5. Brush the rolled dough with olive oil to prevent sogginess from the sauce.
6. Spread the pizza sauce evenly over the dough, leaving a ½-inch border around the edges for the crust.
7. Sprinkle half of the shredded mozzarella cheese over the sauce.
8. Evenly distribute the cooked ground beef over the cheese layer.
9. Top with the remaining mozzarella cheese, covering the beef completely.
10. Carefully transfer the assembled pizza to the preheated stone or baking sheet and bake for 12–15 minutes, until the crust is golden brown and the cheese is bubbly and slightly browned. Tip: Rotate the pizza halfway through baking for even cooking.
11. Remove from the oven and let it cool for 2–3 minutes before slicing.
Zesty and hearty, this pizza boasts a crispy, chewy crust that gives way to a gooey, melty cheese blanket over savory beef. Serve it sliced into wedges for a casual family dinner, or get creative by adding a drizzle of hot honey or a sprinkle of fresh basil for an extra kick—it’s so good, you might just forget takeout exists!
Beef and Veggie Meatball Pasta
Ugh, who hasn’t stared into the fridge, hoping a gourmet meal would assemble itself? We’re making that fantasy a saucy reality with a dish that’s basically a hug in a bowl: beef and veggie meatball pasta. It’s the ultimate weeknight win that’s hearty, healthy-ish, and guaranteed to silence the hangry monsters at your table.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– Ground beef (80/20) – 1 lb
– Zucchini – 1 medium, grated
– Carrot – 1 large, grated
– Egg – 1 large
– Panko breadcrumbs – ½ cup
– Garlic powder – 1 tsp
– Salt – 1 tsp
– Black pepper – ½ tsp
– Olive oil – 2 tbsp
– Pasta (like rigatoni) – 12 oz
– Jarred marinara sauce – 24 oz
– Fresh basil – for garnish
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, combine the ground beef, grated zucchini, grated carrot, egg, panko breadcrumbs, garlic powder, salt, and black pepper. Tip: Squeeze excess moisture from the grated veggies with a clean towel to prevent soggy meatballs.
3. Use your hands to mix until just combined—overmixing makes tough meatballs.
4. Roll the mixture into 1.5-inch meatballs (about 20 total) and place them on the prepared baking sheet.
5. Drizzle the meatballs with 1 tbsp of olive oil and bake for 18-20 minutes, or until browned and cooked through.
6. While the meatballs bake, bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente, then drain.
7. In a large skillet over medium heat, warm the remaining 1 tbsp of olive oil and pour in the marinara sauce. Tip: Let the sauce simmer for 5 minutes to deepen the flavor.
8. Add the baked meatballs to the skillet, gently stirring to coat them in the sauce, and simmer together for 3-4 minutes.
9. Toss the drained pasta into the skillet with the meatballs and sauce until everything is well combined. Tip: Reserve ½ cup of pasta water before draining to adjust sauce consistency if needed.
10. Serve immediately, garnished with fresh basil.
Heavenly, right? The meatballs are tender and juicy with hidden veggie goodness, while the pasta soaks up that rich, garlicky marinara. For a fun twist, serve it family-style in the skillet with extra cheese for a DIY topping bar—because who doesn’t love a little dinner theater?
Tasty Beef and Cheese Burritos
Zesty cravings, meet your match! If you’ve ever stared into your fridge, dreaming of something hearty, cheesy, and wrapped in a warm hug of tortilla, you’ve just mentally conjured these glorious beef and cheese burritos. Let’s turn that daydream into a delicious reality faster than you can say ‘more guac, please!’
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
- Ground beef – 1 lb
- Large flour tortillas – 4
- Shredded cheddar cheese – 1 cup
- Onion – ½ cup, diced
- Garlic – 2 cloves, minced
- Chili powder – 1 tbsp
- Cumin – 1 tsp
- Salt – ½ tsp
- Black pepper – ¼ tsp
- Vegetable oil – 1 tbsp
Instructions
- Heat the vegetable oil in a large skillet over medium-high heat until it shimmers, about 1 minute.
- Add the diced onion to the skillet and cook, stirring frequently, until translucent and soft, about 3-4 minutes.
- Add the minced garlic and cook for 1 more minute, just until fragrant. Tip: Don’t let the garlic brown or it will turn bitter.
- Add the ground beef to the skillet, breaking it apart with a spatula.
- Cook the beef, stirring occasionally, until it is fully browned and no pink remains, about 5-7 minutes.
- Drain any excess grease from the skillet.
- Stir in the chili powder, cumin, salt, and black pepper until the beef is evenly coated.
- Cook the seasoned beef for 2 more minutes to let the spices bloom and become aromatic.
- Remove the skillet from the heat and let the beef mixture cool slightly for 5 minutes. Tip: This prevents the tortilla from getting soggy when you assemble.
- Lay a flour tortilla flat on a clean surface.
- Spoon one-quarter of the beef mixture in a line down the center of the tortilla.
- Sprinkle one-quarter of the shredded cheddar cheese (about ¼ cup) over the beef.
- Fold the sides of the tortilla in over the filling, then roll it up tightly from the bottom to form a burrito. Tip: A tight roll is key to keeping all that cheesy goodness inside.
- Repeat steps 10-13 with the remaining tortillas, beef, and cheese.
- Wipe the skillet clean and return it to medium heat.
- Place each burrito, seam-side down, in the dry skillet and cook for 2-3 minutes per side, until the tortilla is golden brown and crispy.
Heavenly is the first bite where the crispy, toasted tortilla gives way to the savory, warmly spiced beef and the glorious, melty river of cheddar cheese. The texture is a perfect play between the hearty filling and the slightly crunchy wrap. Serve them whole for a handheld feast, or slice them in half on a diagonal to show off that beautiful, cheesy cross-section for a more elegant (but just as delicious) plate.
Easy Beef and Bean Chili
Dreading another bland dinner? Ditch the takeout menus and dive into this ridiculously simple beef and bean chili that’s guaranteed to warm your soul and your belly faster than you can say “seconds, please!” It’s the ultimate cozy comfort food that practically cooks itself while you kick back.
Serving: 6 | Pre Time: 10 minutes | Cooking Time: 30 minutes
Ingredients
– Ground beef – 1 lb
– Yellow onion – 1, diced
– Garlic – 3 cloves, minced
– Chili powder – 2 tbsp
– Ground cumin – 1 tsp
– Canned diced tomatoes – 1 (14.5 oz) can
– Canned kidney beans – 1 (15 oz) can, drained and rinsed
– Beef broth – 1 cup
– Salt – 1 tsp
– Black pepper – ½ tsp
– Vegetable oil – 1 tbsp
Instructions
1. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat until it shimmers, about 1 minute.
2. Add the diced yellow onion and cook, stirring frequently, until softened and translucent, about 5 minutes.
3. Add the minced garlic and cook, stirring constantly, until fragrant, about 30 seconds. Tip: Don’t let the garlic burn, or it’ll turn bitter!
4. Add the ground beef to the pot, breaking it up with a spoon, and cook until no pink remains, about 5–7 minutes.
5. Stir in the chili powder, ground cumin, salt, and black pepper until the beef is evenly coated, about 1 minute.
6. Pour in the canned diced tomatoes with their juices, drained kidney beans, and beef broth, stirring to combine.
7. Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered, stirring occasionally, for 20 minutes. Tip: Simmering unlocks the flavors, so don’t rush it!
8. After 20 minutes, check the consistency; if it’s too thick, add a splash more broth or water. Tip: For a thicker chili, let it simmer an extra 5–10 minutes.
9. Remove from heat and let it sit for 5 minutes before serving to allow the flavors to meld.
Velvety and rich, this chili boasts a hearty texture with tender beef and beans swimming in a subtly spiced tomato broth. Serve it piled high with shredded cheese and a dollop of sour cream, or get creative by spooning it over baked potatoes for a twist on chili night. Leftovers? They taste even better the next day—if you can resist eating it all at once!
Ground Beef and Cheese Queso Dip
Just when you thought queso couldn’t get any more irresistible, we’re tossing in savory ground beef and turning it into the ultimate game-day (or any-day) obsession. This dip is basically a flavor party in a bowl—cheesy, meaty, and dangerously dippable. Consider your snack game officially leveled up.
Serving: 8 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– Ground beef – 1 lb
– Onion – 1 small, finely chopped
– Garlic – 2 cloves, minced
– Diced tomatoes with green chilies – 1 (10 oz) can
– Velveeta cheese – 1 lb, cubed
– Milk – ½ cup
– Tortilla chips – for serving
Instructions
1. Heat a large skillet over medium-high heat and add the ground beef, breaking it up with a spoon.
2. Cook the beef for 5–7 minutes, stirring occasionally, until it’s browned and no longer pink—drain any excess grease for a less greasy dip.
3. Add the chopped onion and minced garlic to the skillet with the beef and cook for 3–4 minutes, until the onion is soft and fragrant.
4. Stir in the diced tomatoes with green chilies (juice and all) and let the mixture simmer for 2 minutes to blend the flavors.
5. Reduce the heat to low and add the cubed Velveeta cheese and milk to the skillet.
6. Stir continuously for 5–7 minutes until the cheese is completely melted and the dip is smooth—keep the heat low to prevent scorching.
7. Remove from heat and let it sit for 2 minutes to thicken slightly before serving.
8. Serve warm with tortilla chips for dipping, and if you’re feeling fancy, garnish with a sprinkle of fresh cilantro or jalapeño slices.
Melt-in-your-mouth cheesy goodness meets hearty beef in a dip that’s gloriously thick and packed with a subtle kick from the chilies. Try scooping it over nachos or baked potatoes for a next-level twist that’ll have everyone begging for the recipe.
Creamy Beef and Broccoli Pasta
Noodle lovers, rejoice! If you’ve ever stared longingly at a beef and broccoli takeout box while simultaneously craving a big bowl of pasta, your culinary prayers have been answered. This dish is the ultimate weeknight hero, combining the savory comfort of a stir-fry with the carb-loaded joy of noodles in one creamy, dreamy skillet.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– Fettuccine pasta – 12 oz
– Flank steak – 1 lb
– Broccoli florets – 4 cups
– Garlic – 4 cloves
– Soy sauce – ¼ cup
– Brown sugar – 2 tbsp
– Cornstarch – 1 tbsp
– Beef broth – 1 cup
– Heavy cream – ½ cup
– Olive oil – 2 tbsp
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the fettuccine pasta to the boiling water and cook for 10 minutes, or until al dente, stirring occasionally to prevent sticking.
3. While the pasta cooks, thinly slice the flank steak against the grain into ¼-inch strips. Tip: Slicing against the grain ensures the beef stays tender and easy to chew.
4. Mince the garlic cloves.
5. Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat until it shimmers, about 1 minute.
6. Add the sliced steak to the hot skillet in a single layer and cook for 2-3 minutes per side until browned. Transfer the cooked steak to a clean plate.
7. Add the remaining 1 tablespoon of olive oil to the same skillet.
8. Add the broccoli florets and cook for 4-5 minutes, stirring frequently, until they are bright green and slightly tender.
9. Add the minced garlic to the skillet with the broccoli and cook for 1 minute until fragrant.
10. In a small bowl, whisk together the soy sauce, brown sugar, cornstarch, and beef broth until the cornstarch is fully dissolved.
11. Pour the sauce mixture into the skillet with the broccoli and garlic.
12. Bring the sauce to a simmer over medium heat and cook for 2-3 minutes, stirring constantly, until it thickens enough to coat the back of a spoon. Tip: Constant stirring prevents the cornstarch from clumping and ensures a smooth, glossy sauce.
13. Reduce the heat to low and stir in the heavy cream.
14. Drain the cooked pasta and add it directly to the skillet with the sauce.
15. Return the cooked steak and any accumulated juices to the skillet.
16. Toss everything together until the pasta, steak, and broccoli are evenly coated in the creamy sauce. Season with salt and black pepper. Tip: Let the dish sit off the heat for 2 minutes before serving; this allows the pasta to absorb the sauce for maximum flavor in every bite.
Kick back and dig into a bowl where the tender, savory beef and crisp-tender broccoli cling to every noodle, all wrapped in a luxuriously creamy, slightly sweet, and deeply umami sauce. For a fun twist, top it with a sprinkle of crispy fried onions or serve it straight from the skillet for that rustic, family-style appeal.
Fun Beef and Cheese Pinwheels
Virtually every party needs a hero, and these Fun Beef and Cheese Pinwheels are ready to swoop in and save your snack spread from boredom. They’re the deliciously flaky, savory-spiraled answer to “what’s for appetizers?” that come together with a wink and a roll.
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
– Refrigerated crescent roll dough – 1 package (8 count)
– Ground beef – ½ lb
– Shredded cheddar cheese – 1 cup
– Cream cheese – 4 oz (½ block), softened
– Garlic powder – ½ tsp
– Salt – ¼ tsp
Instructions
1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a skillet over medium-high heat, cook the ground beef for 6-8 minutes, breaking it into small crumbles, until no pink remains. Tip: Drain any excess fat for a less greasy filling.
3. Transfer the cooked beef to a medium bowl and let it cool for 5 minutes.
4. Add the softened cream cheese, shredded cheddar cheese, garlic powder, and salt to the bowl with the beef. Mix thoroughly until well combined.
5. Unroll the crescent roll dough on a clean surface, pressing the perforated seams together to form one large rectangle.
6. Spread the beef and cheese mixture evenly over the entire surface of the dough, leaving a ½-inch border around the edges.
7. Starting from one long side, tightly roll the dough into a log, jelly-roll style. Tip: Use the parchment paper to help guide the roll for a neater spiral.
8. Using a sharp knife, slice the log into 12 equal rounds, about 1-inch thick each. Tip: Wipe the knife clean between cuts for cleaner slices.
9. Place the pinwheels cut-side down on the prepared baking sheet, spacing them about 1 inch apart.
10. Bake in the preheated oven for 12-15 minutes, or until the dough is golden brown and puffed.
11. Remove from the oven and let cool on the baking sheet for 5 minutes before serving.
Yielding flaky, golden spirals with a savory, cheesy heart, these pinwheels are a textural dream. The cream cheese keeps the filling luxuriously moist, while the cheddar adds a sharp punch. Serve them warm with a side of marinara for dipping, or let them shine solo as the star of your game-day spread.
Conclusion
Kids will love these 25 delicious ground beef recipes! From simple tacos to fun sliders, there’s something for every picky eater. I hope you find a new family favorite. Try one this week, leave a comment with your top pick, and share this roundup on Pinterest to help other busy parents. Happy cooking!
