31 Best Leftover Ground Beef Recipes

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Aloo Keema

Aloo Keema is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: [‘6’, ‘6 Servings’]

Enjoy authentic, one-pot aloo keema, a delicious combination of seasoned ground meat and tender potatoes simmered in a spiced-tomato curry.

Ingredients

• ½ tablespoon ghee
• 3-4 small yukon gold potatoes, (¼ – inch cubes)
• ½ medium yellow onion, (finely diced )
• 2 garlic cloves, (minced)
• 2 -inch knob of ginger, (peeled and finely minced, plus thin batons to garnish)
• 1-2 green chili peppers, (slit lengthwise)
• 2 medium Roma tomatoes, (pureed)
• 2 teaspoons coriander powder
• 1 teaspoon ground cumin
• 1 teaspoon Kashmiri chili powder
• 1 teaspoon kosher salt
• ½ teaspoon turmeric powder
• ½ teaspoon coarse black pepper
• ½ teaspoon garam masala
• 1 pound ground beef
• ½ cup fresh cilantro, (chopped, plus more to garnish)

Instructions

1. Warm the ghee in a heavy-bottomed pan over medium heat. Add the potatoes and cook until they turn golden brown for 15 minutes. Set them aside.
2. In the same pan, add the onions, garlic, ginger, and peppers. Saute until the onions soften, for 5-10 minutes. Stir in the coriander powder, cumin, Kashmiri chili powder, salt, turmeric, black pepper, and garam masala. Continue cooking for another minute.
3. Increase the heat and add the ground beef, breaking it up with a meat chopper until finely minced. Cook the beef until brown and heated through for about 10 minutes.
4. Pour in the tomato puree and increase to high heat. Bring the mixture to a boil. Then, reduce the heat and simmer for another 10 minutes.
5. Stir in the reserved potatoes and add cilantro. Garnish with fresh ginger and serve with naan, roti, or basmati rice.

2. Korean Beef Tacos

Korean Beef Bulgogi Tacos with Slaw and Pickled Cucumbers is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT10M · Total: PT25M · Yield: [‘4’]

These Korean beef tacos are made with ground beef bulgogi and topped with kimchi, cabbage slaw, & pickled cucumbers! A delicious way to enjoy Korean tacos!

Ingredients

• 1 lb ground beef
• ¼ cup white onion ( – chopped)
• 1 Tablespoon avocado oil
• 3 Tablespoons brown sugar ( – packed tightly)
• 2 Tablespoons low sodium soy sauce
• 1 Tablespoon dark soy sauce
• 1 Tablespoon sesame oil
• 2 cloves garlic ( – minced)
• 1 teaspoon ginger ( – grated)
• ½ Tablespoon Korean red pepper flakes ( – (optional for spice))
• ½ Tablespoon gochujang ( – (optional for spice))
• 2½ cups shredded red cabbage
• 1½ teaspoons rice wine vinegar
• ½ teaspoon sea salt
• ½ teaspoon sugar
• 1 large english cucumber ( – thinly sliced)
• 1 teaspoon sea salt
• ½ teaspoon sesame oil
• corn tortillas
• ½ cup cilantro leaves
• 1 Tablespoon toasted white sesame seeds ( – for garnish)
• 2 stalks scallions ( – chopped for garnish)
• 1 lime ( – cut into wedges)
• ½ cup kimchi ( – (optional) chopped)

Instructions Make the pickled cucumbers

1. Add the thinly sliced cucumbers and sea salt in a medium sized bowl and toss it around. Let it sit for about 10 to 15 minutes or until the salt draws out some of the liquid from the cucumbers.
2. Gently squeeze the cucumbers to draw out more liquid and give it a taste. If it’s too salty, rinse it under water and gently squeeze out the water. Add the sesame oil and gently toss it together. Set it aside.

Make the red cabbage slaw:

1. In a large bowl, mix together the shredded red cabbage, rice wine vinegar, sea salt, and sugar. Let it sit until the cabbage starts to wilt and absorbs the dressing.

Make the beef filling:

1. Mix all the ingredients for the Korean beef sauce in a small bowl and set it aside.
2. Heat a pan on medium high heat and add the oil and ground beef. Break the beef apart into small pieces. When the beef is almost fully cooked, add the chopped onions and the sauce. Continue to cook for about 3 more minutes or until the beef is fully cooked and the onions have softened. Remove from the heat.

Assemble the tacos:

1. For serving, spoon the Korean beef bulgogi on top of the tortillas and add the red cabbage slaw and pickled cucumbers. Top with any of the following – kimchi, sesame seeds, scallions, and cilantro leaves. Serve with lime wedges.

3. Taco Pizza

Homemade Taco Pizza is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Yield: 6

Homemade Taco Pizza Recipe, its pizza but without the sauce and with taco toppings and its delicious! Give it a try and you will be surprised!

Ingredients

• 2 8 oz. cans refrigerated crescent dough
• 1 8 oz. package full-fat cream cheese, softened to room temperature
• 1 cup sour cream
• 1 lb. ground beef
• 1 package taco seasoning
• 1-2 Roma tomatoes, diced
• 1 cup shredded iceberg lettuce
• 2 cups shredded Mexican cheese blend

Instructions

1. Preheat oven to 375 degrees F and line a large sheet pan with foil or parchment paper and lightly grease with cooking spray.
2. Open cans of dough and unroll onto the prepared sheet pan, pinching dough to seal the seams.
3. Bake for about 10 minutes, until “crust” is golden brown.
4. Let crust cool slightly.
5. Using a hand mixer, combine cream cheese and sour cream in a medium bowl until smooth.
6. Spread mixture over crust, leaving a small margin around the edges.
7. Place in the fridge to chill for at least 15 minutes.
8. In a medium skillet over medium heat, brown ground beef, drain away the fat, and season with taco seasoning.
9. Add about a teaspoon or two of water and stir taco meat.
10. Sprinkle taco meat evenly over the cream cheese layer and shredded lettuce.
11. Then top with the diced tomatoes or any other toppings you want to add.
12. Sprinkle with shredded cheese and slice as desired.

4. Cabbage Soup

Low-Carb Cabbage Soup Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT40M · Total: PT55M · Yield: 20

This simple Cabbage Soup Recipe with Hamburger will be your go-to meal for an easy, healthy dinner idea.

Ingredients

• 1 chopped medium head cabbage
• 1 cup chopped celery
• 1 cup chopped onion
• 1 cup chopped zucchini
• 1 teaspoon minced garlic
• 8 cups water
• 3 tablespoons Better than Bouillon beef base or 6 beef bouillon cubes
• 1/4 teaspoon pepper
• 1 1/2 pounds ground beef, browned and drained
• 2 (15 ounce) cans organic tomato sauce
• 1 tablespoon Worcestershire sauce
• 1/4 cup ketchup

Instructions

1. Cook the cabbage, celery, onion, zucchini, garlic in the water in a large stockpot until vegetables are tender. (About 20 minutes, depending how small you cut the vegetables.)
2. Add Better than Bouillon, pepper, tomato sauce, and beef. Bring mixture to a boil; then reduce heat and simmer for another 10 minutes.
3. Stir in Worcestershire sauce and ketchup and simmer for another 10 minutes so all the flavors blend together.

5. Taco Salad

Taco Salad With Cilantro Lime Dressing Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT20M · Total: PT40M · Yield: [‘8’]

Taco Salad, with bold flavors, fresh vegetables, crispy tortilla bowls, dressed in a creamy Cilantro Lime Dressing, is extremely popular and very versatile. Make your own taco bowls and add your favorite toppings.

Ingredients

• 6 large tortillas
• 4 Tablespoons vegetable oil
• 2 cups cilantro (stems included)
• ½ cup sour cream
• ¼ cup olive oil ((or mayonnaise))
• ½ teaspoon minced garlic
• ½ teaspoon ground coriander
• ½ teaspoon salt (more if needed)
• ½ jalapeno (diced (optional))
• 2 limes, juiced
• 1 pound ground beef
• 1 (1-ounce package) taco seasoning
• 1 cup corn ((canned, frozen or fresh))
• 6 cups shredded lettuce (2-3 Romaine heads)
• 1 cup diced tomatoes
• ½ cup sliced black olives (optional)
• 1 cup canned black beans (rinsed)
• ½ cup sour cream
• 1 avocado (sliced or 1 cup guacamole)
• 1 cup shredded Mexican blend cheese
• 1 cup salsa
• ¼ cup white or red onion (diced)
• 1 lime (sliced, optional)
• 1 cup Corn Chips (doritos, corn chips, tortilla chips)
• 6 Taco Bowls

Instructions Taco Bowls

1. Preheat the oven to 350°.
2. Preheat a large skillet and add a tablespoon of oil. Heat a tortilla till it starts to bubble, flip it over and let it get a couple of bubbles.
3. Remove and place in a bowl, pressing down gently (make sure not to rip the tortilla), but keeping the sides up, or flip the bowl over and lay it over the bowl, making sure the sides are pressed down over the bowl.
4. Place the bowls on a cookie sheet and place in the oven for 15 minutes.
5. Tap the tortillas to make sure they are nice and crisp before removing. If the bottoms are not crisp enough, bake an additional minute or two, checking for doneness.

Creamy Cilantro Lime Dressing

1. Place the cilantro, sour cream, olive oil, garlic, and coriander in a food processor and process until smooth.
2. Add the lime juice and minced jalapeno and stir to combine.

Taco Salad

1. In a skillet, add the meat and taco seasoning. Cook till the meat is done, then add the corn and brown slightly.
2. If using the taco bowls, add the lettuce, then layer tomatoes.
3. Add the meat, olive, beans, cheese, avocado, onion, salsa, and sour cream. You can add a squeeze of fresh lime juice if you like.
4. Top with dressing and serve.
5. If using chips instead of taco bowls, layer the salad in a bowl, then serve each bowl with chips and dressing.

6. Cheeseburger Stuffed Shells

Cheeseburger Stuffed Shells is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT10M · Total: PT40M · Yield: [’12’, ’12 servings’]

All the flavor of a cheeseburger stuffed into tender pasta shells! A fun, cheesy dinner that’s sure to be a hit with the kids!

Ingredients

• 10-12 large pasta shells
• 1 lb ground beef
• ½ onion
• ½ cup pickles
• 11 oz Cheddar cheese
• 2 tbsp of mustard;
• 4 tbsp of tomato sauce
• 3 tbsp oil
• 2 tbsp powdered garlic
• 2 tbsp Worcestershire sauce
• 1 tbsp beef bouillon
• salt and pepper to taste

Instructions

1. Boil the shells in salted water until al dente.
2. Drain and set aside.
3. Add ground beef to a frying pan with oil.
4. Cook for 6-7 minutes, on medium-high heat.
5. Add chopped onion and cook for additional two minutes.
6. Add mustard, tomato sauce, pickles, half of the cheese, powdered garlic,
7. Worcestershire sauce, beef bouillon, and salt and pepper to taste.
8. Spoon the ground beef mixture to each shell, about 2 tbsp spoons for each.
9. Place filled shells in a buttered casserole dish.
10. Sprinkle remaining cheese on top.
11. Bake at 375°F for 20 minutes.
12. Remove from oven and serve

7. Sticky Ginger Beef

Sticky Ginger Beef is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 lb flank steak or sirloin, thinly sliced
• 1 tablespoon soy sauce
• 2 tablespoons hoisin sauce
• 2 tablespoons honey
• 1 tablespoon brown sugar
• 1 tablespoon grated fresh ginger
• 2 garlic cloves, minced
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1/4 cup water
• 1 teaspoon cornstarch mixed with 1 tablespoon water (slurry)
• 2 green onions, sliced for garnish
• Cooked rice, for serving
• Sesame seeds for garnish (optional)

Instructions

1. 1. Toss beef with soy sauce and let stand 10 minutes.
2. 2. Heat a skillet over high heat; sear the beef until browned; set aside.
3. 3. In the same pan, sauté garlic and ginger for 30 seconds.
4. 4. Stir in hoisin, honey, brown sugar, vinegar, and water; bring to a simmer.
5. 5. Return beef to the pan; simmer 2 minutes and add the cornstarch slurry to thicken.
6. 6. Toss until beef is coated; remove from heat.
7. 7. Garnish with green onions and sesame seeds; serve with rice.

8. Cowboy Hamburger Soup

Cowboy Hamburger Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT40M · Total: PT50M · Yield: [’15’, ’15 servings’]

A hearty soup loaded with veggies and ground beef.

Ingredients

• 1 pound ground beef (browned and drained)
• 1 small onion (diced)
• 2 garlic cloves (minced)
• 14 ounces fire roasted tomatoes (diced fire roasted adds delicious flair to this recipe but traditional can be used)
• 46 ounces tomato juice
• 1 quart beef broth (4 cups)
• 2 large potatoes (diced)
• 1 teaspoon salt
• ½ teaspoon oregano
• 1 teaspoon gluten free Worcestershire sauce (see brand suggestions in the post)
• 1 cup corn (frozen or canned)
• 1 cup green beans (frozen or canned)
• pepper (to taste)

Instructions

1. Brown ground beef in a skillet; drain excess fat.
2. Add ground beef and all other ingredients to a large stock pan over medium heat.
3. Cover with a lid and bring to a gentle boil until potatoes are tender, 25-30 minutes.

9. Baked Stuffed Eggplant

Baked Stuffed Eggplant is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 medium eggplants
• 1 cup cooked quinoa (or cooked rice)
• 1 cup cherry tomatoes, halved
• 1/2 cup feta cheese or shredded mozzarella
• 1/2 cup onion, finely chopped
• 2 garlic cloves, minced
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• Salt and pepper to taste
• 1/4 cup fresh parsley, chopped
• Optional topping: extra cheese for baking

Instructions

1. 1. Halve eggplants lengthwise and scoop out some flesh; finely chop the scooped flesh.
2. 2. Brush eggplant halves with 1 tablespoon oil and bake at 400F for 15 minutes to soften.
3. 3. Sauté onion and garlic in the remaining oil until translucent.
4. 4. Mix the eggplant flesh with quinoa, tomatoes, feta, oregano, cumin, salt, pepper, and parsley.
5. 5. Stuff the eggplant halves with the filling; top with cheese if using.
6. 6. Bake 20–25 minutes until heated through and cheese is melted.
7. 7. Garnish with parsley and serve.

10. Taco Bites

Easy Crunchy Taco Bites is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT12M · Total: PT27M · Yield: 12

These yummy crunchy taco cups are so great for appetizers, and you can customize each topping to your liking!

Ingredients

• 1 pound lean ground beef, turkey, or chicken
• 1 packet taco seasoning
• 1/2 cup salsa, optional
• 24 wonton wrappers
• 1 cup shredded 4 cheese Mexican Blend
• 1/4-1/2 cup sour cream
• 1/4-1/2 cup guacamole
• 1/4 cup fresh, diced tomatoes
• 1/2 cup salsa, optional
• Cooking Spray

Instructions

1. Preheat the oven to 400 degrees
2. In a large skillet heat olive oil on medium heat.
3. Add the meat, onions, and bell peppers to the pan.
4. Break the meat up and cook completely.
5. Drain oil from the meat mixture.
6. Add in one packet of taco seasoning and 1/4 cup water.
7. If adding salsa, add your preferred salsa and mix until well incorporated
8. Add more water as necessary for the preferred consistency.
9. Spray cupcake/muffin tin with nonstick spray
10. Add in one wonton per cup.
11. Add 1 tsp of cheese, then top with another wonton wrapper
12. Add 1 tbsp of cheese and 1 heaping spoonful of the meat mixture
13. Bake for 10-12 mins until golden brown
14. Remove from oven and serve with favorite toppings.
15. Notes:
16. if you dont want the extra cheese, spray a little olive oil between the two wrappers.

11. Beef and Cheese Tater Tot Casserole

Beef and Cheese Tater Tot Casserole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT-497087H51M10S · Cook: PT30M · Total: PT45M · Yield: [‘8’, ‘8 servings’]

Tater tot fans will LOVE this beef and cheese tater tot casserole that’s packed with spices, homemade cream sauce, cheese, beef and tater tots! Indulge in a comfort food ,family-style casserole!

Ingredients

• 1 lb ground beef
• 1 large yellow onion, diced
• 1 cup shredded mozzarella cheese
• 1 cup shredded cheddar cheese
• 1 tbsp Worcestershire sauce
• 2½ cup chicken broth
• ¾ cup flour
• 1 tsp paprika
• ¼ tsp chicken seasoning
• 1½ cup milk
• ½ tsp salt
• 6 cup tater tots

Instructions

1. Preheat oven to 400°F.
2. Place tater tots on an ungreased cookie sheet and bake until golden brown and crispy.
3. In medium-sized skillet, cook diced onion and ground beef in two tablespoons cooking oil. Cook until beef is no longer pink and onions are tender.
4. Add Worcestershire sauce and ¼ cup water and continue cooking for two minutes on low.
5. In medium saucepan, bring chicken broth and ½ cup milk to a low boil. Stir chicken seasoning, flour, salt and paprika in small bowl.
6. Add flour mixture to the remaining one cup milk and whisk until smooth. Add milky, seasoned mixture to the saucepan. Continue to cook on low for 5 minutes and stir or whisk continually.
7. Remove from heat.
8. Place ground beef mixture in bottom of 11 x 7 baking pan.
9. Sprinkle half of the cheese on top.
10. Place tater tots on top of cheese.
11. Pour cream of chicken mixture over tater tots and top with remaining cheese.
12. Bake for 20 minutes at 400°F. Enjoy!

12. Big Mac Salad

Big Mac Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 lb ground beef
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 teaspoon onion powder
• 1 tablespoon ketchup
• 1 tablespoon yellow mustard
• 1 tablespoon sweet pickle relish
• 1 teaspoon white vinegar
• 1/4 cup mayonnaise (for sauce)
• 4 cups romaine lettuce, chopped
• 1 cup shredded cheddar cheese
• 1/2 cup dill pickles, diced
• 1/4 cup finely chopped onion (optional)
• Sesame seeds for garnish (optional)

Instructions

1. 1. Brown the beef in oil with onion powder; season with salt and pepper.
2. 2. Drain fat and stir in ketchup, mustard, relish, and vinegar; simmer 1–2 minutes.
3. 3. Whisk mayonnaise with a tablespoon of water if needed to loosen; set aside.
4. 4. Build salad: place lettuce in bowls; top with warm beef, cheese, pickles, and onion.
5. 5. Drizzle with the sauce or toss to combine.
6. 6. Garnish with sesame seeds if desired and serve.

13. Spiced Beef and Hummus Pita Pizza

Spiced Beef and Hummus Pita Pizza is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT10M · Total: PT30M · Yield: [‘4’, ‘4 servings’]

Spiced Beef and Hummus Pita Pizza is crispy pita bread topped with a layer of your favorite hummus, spiced ground beef, diced tomatoes, fresh parsley and toasted pine nuts.

Ingredients

• 1 Tablespoon ghee ({clarified butter})
• 1/4 cup sweet onion (chopped)
• 1 lb. ground beef (I use 80/20)
• 1/2 teaspoon salt
• Dash pepper
• 1 teaspoon cinnamon
• 1 teaspoon allspice
• 1/4 teaspoon cayenne pepper ( {optional})
• 1/2 teaspoon sumac
• 4 pita bread (rounds {try whole wheat for a healthier version})
• 1 cup hummus (divided {I like to use garlic or classic})
• 1 cup tomatoes (diced, divided)
• 1/2 cup parsley (chopped, divided)
• 3 Tablespoons pine nuts (toasted, divided)

Instructions

1. Preheat the oven to 350 F.
2. In a large skillet heat the ghee {butter} over medium high heat. Add the chopped onion and sauté for 2 minutes.
3. Add the ground beef, salt, pepper, cinnamon, allspice, cayenne pepper and sumac and continue to sauté for 7-8 minutes, or until the beef is browned and cooked through. Set aside.
4. Heat a small skillet over medium heat. Add the pine nuts and toast for two minutes, stirring frequently. Remove from the skillet and set aside once toasted.
5. Set your four pita rounds on two baking sheets. Start by spreading a thin layer of hummus on each pita followed by the cooked ground beef divided among the four pitas and continue to do the same with the diced tomatoes, fresh parsley and toasted pine nuts.
6. Toast the pitas for 10 minutes, or until the pita becomes toasted and slightly crispy.

14. Irish Cottage Pie

Easy Cottage Pie Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT60M · Total: PT80M · Yield: [‘6’]

One of Ireland’s classic dishes is Cottage Pie. Also, known as Shepherd’s Pie there are as many recipes for this hearty and filling dish as there are Irish Grandmothers! This is my version of a recipe that was shared with me while visiting Killarney, Ireland.

Ingredients

• 2 tablespoons olive oil
• 1 cup onion (chopped )
• 2 pound ground beef (or ground lamb)
• 2 teaspoons fresh parsley (chopped – or ¾ teaspoon dried)
• 1 teaspoon fresh rosemary (chopped – or heaping ¼ teaspoon dried)
• 1 teaspoon fresh thyme (chopped – or heaping ¼ teaspoon dried)
• 1 teaspoon sea salt
• ½ teaspoon black pepper
• 2 tablespoon Worcestershire sauce
• 3 cloves garlic (minced)
• 3 tablespoons all-purpose flour
• 3 tablespoons tomato paste
• 1 cup carrots (diced – fresh or frozen)
• 1 cup peas (frozen or fresh)
• 1 cup Guinness (If you’re not a fan of Guinness, you can substitute dry red wine or your favorite beer.)
• 1 cup beef broth
• 2 pounds potatoes (peeled and cut )
• ¼ cup unsalted butter
• ¼ cup whole milk
• 2 ounces cream cheese
• 1 large egg yolk
• 1 cup cheddar cheese (freshly shredded)
• 1 tsp sea salt
• ½ tsp black pepper (to taste)
• ¼ cup cheddar cheese (freshly shredded)
• 1 tsp Italian parsley (chopped -optional for garnish)

Instructions Beef Mixture

1. Preheat the oven to 400 degrees F / 200 degrees C
2. Add the olive oil to a large frying pan over medium heat. Add the chopped onion and saute for 5 minutes. allowing the onion to fully cook.
3. Add the minced garlic and continue to saute for an additional minute.
4. Add the diced carrots and cook for 2-3 minutes until slightly softened.
5. Add the ground beef and cook for 8-10 minutes or beef is nicely browned. Stir as needed and break up the pieces using a spoon or wire whisk.
6. Add the Guinness to deglaze the pan and scrape all the tasty bits off the bottom of the pan.
7. Add the flour, mixing well with the ingredients. Allow to cook for 2 minutes, to get the raw flavor out of the flour.
8. Add the tomato paste, beef broth, Worcestershire sauce, rosemary, thyme, sea salt and black pepper. Stir well to incorporate fully and let simmer for 2-3 minutes, until liquid is reduced.
9. Add in the peas and remove from the heat.

Mashed Potatoes

1. Bring potatoes to a boil in a large pot with salted water.
2. Cook until the potatoes are tender. Drain the potatoes and return them to the hot pot over low heat. This will remove any excess water from the potatoes.
3. Add the butter to the pan and using a potato masher, mash the butter into the potatoes.
4. Using a fork whip the egg yolk with the milk.
5. Add milk/egg mixture and cream cheese to the potatoes and mix until well combined. Use a potato masher or wire whisk to mix.
6. Season with sea salt, black pepper to taste.
7. Add 1 cup of cheddar cheese to the potatoes, folding it into the mixture.

Assembly

1. Transfer the meat filling into a 9-inch by 9-inch baking dish. Spread the mixture evenly in the pan.*You can also make individual servings in smaller baking dishes. This is how we would have made it in the restaurant.
2. Spoon the mashed potatoes on top of the beef mixture. Using a spatula even out the potatoes.
3. Bake for 20 minutes.
4. Carefully remove the cottage pie from the oven and sprinkle ¼ cup of shredded cheddar and the chopped parsley on top of the potatoes.Return to the oven and continue to bake for 10 minutes.
5. Let sit for 10-15 minutes before serving

15. Cheeseburger Hashbrown Bake

Lazy Slow Cooker Hamburger Hash Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT300M · Yield: [‘6’, ‘6 servings’]

Slow cooker hamburger hash is a decadent mash-up of ground beef and shredded potatoes covered in cheesy goodness. This easy, budget-friendly dish is picky-eater approved and will disappear fast!

Ingredients

• 30 oz potatoes (shredded, frozen )
• 1.5 – 2 lbs browned ground beef (I prefer lean)
• 4 cups sharp cheddar cheese (shredded, divided)
• 3 cups sour cream
• ½ cup onion (diced)
• 1 tbsp mushroom bullion base
• 1 tbsp garlic (minced)

Instructions

1. Set aside 1 cup of shredded cheddar cheese
2. spray slow cooker with non-stick agent of choice.
3. add remaining ingredients into slow cooker and stir to combine.
4. cover and cook on low for 4 – 6 hours
5. about 15 minutes prior to serving, remove lid and sprinkle remaining shredded cheese on top. Re-cover and allow cheese to melt.

16. Beef Chilli

Beef Chilli is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 lb ground beef
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 1 can (15 oz) kidney beans, drained (optional)
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon paprika
• 1/2 teaspoon dried oregano
• 1 cup beef broth
• Salt and pepper to taste
• Optional toppings: shredded cheese, sour cream, chopped cilantro

Instructions

1. 1. Heat oil in a pot and sauté onion until translucent; add garlic for 30 seconds.
2. 2. Add beef and cook until browned; drain excess fat.
3. 3. Stir in tomatoes, beans (if using), broth, and spices.
4. 4. Simmer 20–30 minutes to blend flavors; adjust seasoning.
5. 5. Serve with toppings as desired; pair with rice or cornbread.

17. Steak Beef Enchiladas

Steak Enchiladas Using Leftover Steak is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT30M · Total: PT60M · Yield: [‘8’, ‘8 people’]

Looking for a good leftover steak recipe? Try these beef enchiladas, for a fun and delicious family meal that everyone will enjoy!

Ingredients

• 1 lb combination of leftover steak (finely chopped or ground sirloin.)
• 10 large tortilla wrappers
• 1 16 oz can low-sodium black beans.
• 1 tablespoon olive oil
• 2 ears fresh sweet corn (or 2 cups frozen sweet corn.)
• 1 small white onion (diced (optional))
• 1 4 oz. can chopped chili peppers
• 1/2 cup red salsa
• 3 10 oz. cans red enchilada sauce
• 1/2 cup chopped cilantro leaves
• 2 cups shredded cheese.

Instructions

1. Preheat oven to 350 degrees F.
2. Spray to 9 x 11 baking dishes with non-stick coating.
3. Heat olive oil in skillet over medium heat, add corn and saute till browned.
4. Add onions and saute until soft and translucent, if desired.
5. In large mixing, combine meat, corn, black beans, salsa, chili peppers, 1 can of enchilada sauce, 1 cup of cheese, and cilantro leaves.
6. Using 1 can of enchilada sauce, coat the bottom of a 3-quart baking dish.
7. Lay the tortilla out on a flat surface, dole out 3-4 tablespoons of meat mixture in each one and roll into enchilada.
8. Lay wrapped enchiladas in pans, and divide remaining can of enchilada sauce over enchiladas.
9. Sprinkle remaining shredded cheese on top of both pans.
10. Place in oven for 30 minutes, uncovered.
11. Serve with sour cream and garnish with additional salsa and cilantro if desired.

18. Bulgogi Ground Beef

Easy Bulgogi Ground Beef is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT20M · Yield: [‘4’]

This recipe for Easy Bulgogi Ground Beef is a quick and delicious, flavorful protein that pairs well with rice. Korean-inspired in its sweet and salty taste, the beef is flavoured with garlic, onions, ginger and scallions.

Ingredients

• 1 lb ground beef
• 1/2 large white onion (finely chopped)
• 4 cloves garlic (minced)
• 1/2″ knob ginger (minced)
• 1 1/2 Tbsp soy sauce (to your taste)
• 2 tsp granulated sugar (or brown sugar)
• 1/2 Asian pear (grated)
• 2 tsp sesame oil
• sesame seeds
• red pepper flakes
• green onions

Instructions

1. Heat up a large frying pan or skillet over medium high heat.
2. Add in the ground beef and stir fry until browned.
3. If there is excess oil, drain or blot the oil, leaving about 1 Tbsp in the pan.
4. Reduce the heat to medium and add in the onion, minced garlic and ginger.
5. Sauté with the ground beef.
6. In a small bowl, combine the soy sauce, sugar, grated Asian pear, and sesame oil.
7. Pour the sauce over the beef and simmer until slightly thickened.
8. Taste and adjust the seasonings to your liking.
9. Remove from heat, garnish with sesame seeds, red pepper flakes, green onions and serve with steamed white rice.

19. Lazy Beef Noodles

Lazy Beef & Noodles is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT10M · Total: PT15M · Yield: 4

This Lazy Beef & Noodles is the perfect easy weeknight recipe! Simple to make and ready in just a few short minutes. Perfect last minute dinner recipe.

Ingredients

• 1 bags egg noodles
• 2 packets brown gravy mix
• 1 lb 80/20 ground beef
• 1/2 large onion

Instructions

1. Chop your onions.
2. Boil noodles, meanwhile caramelize onions and brown ground beef.
3. Mix onions and ground beef together and cook together for a few minutes. Next make the gravy mix as directed in the pot with the meat/onions
4. Salt as desired and serve meat over noodles.

20. Enchilada Zucchini Boats

Enchilada Zucchini Boats is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT-497084H14M54S · Cook: PT40M · Total: PT55M · Yield: [‘6’, ‘6 servings’]

Enjoy the comfort of cheesy enchiladas served in beautiful green zucchini boats. Enchilada zucchini boats makes the healthy and comfort foodie unite in one, dee-lish recipe!

Ingredients

• 1 lb lean ground beef
• ½ yellow onion, diced
• 2 clove garlic, peeled and minced
• 2 cup enchilada sauce, (see post for link to recipe)
• 2 tbsp chili powder
• dash tabasco sauce
• 3 zucchinis
• 2 cup shredded Monterrey and cheddar cheese
• 2 tomatoes, diced
• 2 avacados, diced
• cilantro, fresh

Instructions

1. In two tablespoons of cooking oil, sauté the ground beef with the garlic and onions until the meat is thoroughly cooked. Drain fat.
2. Add the enchilada sauce, chili powder and salt (if needed). Cook for about 5 minutes.
3. Add Tabasco sauce to taste. Remove meat mixture form heat and set aside.
4. Cut Zucchinis in half and scoop out all the insides.
5. Brush each one with olive oil, place in a oven proof dish and cover with foil. Bake for about 20 minutes at 400°F.
6. Remove baked zucchinis from oven and fill with meat mixture.
7. Top with shredded cheese and return to oven. Bake until cheese is melted.
8. Remove from oven and top with fresh tomatoes, avocado and cilantro.

21. Minced Beef Pie

Mince Beef and Onion Pie is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT25M · Total: PT40M · Yield: [‘4’, ‘4 people’]

Mince Beef and Onion Pie is a comforting and delicious dish made with minced beef, onions, peppers, and tomatoes filled in a buttery and crispy pastry.

Ingredients

• 2 ⅝ cups plain flour (all purpose flour) ((325 grams))
• ½ cup melted butter ((125 grams))
• 3 tbsp natural yoghurt
• ⅓ cup milk
• 1 egg
• 2 TSP baking powder ((10 grams))
• ½ TSP salt ((3 grams))
• 10 ½ oz beef mince ((300 grams))
• 1 tbsp olive oil
• 1 medium onion ((finely chopped))
• 2 Turkish chillies or 1 green bell pepper (about 2 ½ oz/70 grams) ((sliced))
• 1 large tomato (about 7 oz/200 grams) ((chopped))
• 2 tbsp parsley ((chopped))
• ⅔ TSP salt
• ¼ TSP freshly ground black pepper
• ½ TSP paprika
• 1 egg yolk ((for eggwash))

Instructions Preparing the Dough

1. Sift the flour, baking powder, and salt into a large bowl.
2. Add the melted butter, yogurt, milk, and egg to the dry ingredients and mix until you form a soft dough.
3. Knead the dough for a minute until it feels soft and smooth.
4. Cover the dough and let it cool in the fridge for half an hour and start preparing the mince filling.

Preparing the Meat Filling

1. Place a pan on medium heat and brown the meat, stirring occasionally with a wooden spoon to break it down into small pieces.
2. When the meat is browned, add 1 tbsp of olive oil and sauté the onions. (Skip the olive oil if the meat releases enough fat to sauté the onions.)
3. Add peppers and saute for another minute before adding the tomatoes.
4. Cook for a few minutes then add the parsley, salt, pepper, and paprika.
5. Give it a good stir and remove the pan from the heat.
6. Let the filling cool down while lining the pastry.

Assembling and Cooking the Pie

1. Preheat the oven to 180° C (360° F).
2. Take the pastry out of the fridge and divide it into 2/3 and 1/3.
3. Use the larger section ( the ⅔ ) of the pastry to line your 23 cm (9″) Ø springform cake tin.
4. Roll the pastry out to the size of 30 cm (12″) dia and line the bottom and sides of your cake pan.
5. Spoon the meat filling in the pastry and fold the excess pastry onto the filling.
6. Divide the remaining ⅓ of the pastry into 7 pieces and roll them into strips to decorate the top of the pie.
7. Eggwash the pastry with egg yolk and sprinkle on some nigella seeds.
8. Cook in the preheated oven for 25 minutes or until the pastry is golden brown.

22. Mexican Zucchini

Easy Mexican Zucchini with Ground Beef (One Skillet, Low-Carb) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT20M · Yield: [‘4’, ‘4 servings’]

This easy Easy Mexican Zucchini with Ground Beef is made in one skillet and is sure to be a family favorite. You will love your favorite taco ingredients mixed with light zucchini noodles creating a low-carb, filling meal.

Ingredients

• 2 tablespoons olive oil
• 1 pound ground beef ({or ground turkey or chicken})
• 2 cloves garlic (minced)
• 1/4 sweet onion (diced)
• 3 tbsp taco seasoning
• 1/4 cup water
• 1/2 cup salsa (of your choice)
• 2 medium zucchinis (spiralized)
• 1 medium tomato (diced {or use canned diced tomatoes})
• 1 cup cheese (shredded {try sharp or pepper jack cheese})
• 1/4 cup cilantro (chopped)
• 4 green onions (chopped)

Instructions

1. Heat 2 Tablespoons olive oil in a large skillet or pot over medium high heat. Add the garlic and onion to the skillet and sauté for 2 minutes.
2. Add the ground beef and cook until browned and cooked through. Drain the fat from the ground beef and return to the pan.
3. Add the taco seasoning and water and simmer until most of the water is absorbed. Stir in the salsa.
4. Add the zucchini noodles to the skillet and heat on low for about 2-3 minutes, or until the noodles are soft.
5. Sprinkle cheese on top of the noodles and beef and let sit until the cheese melts or you can quickly warm it in the oven for about 3 minutes on 350 to heat the cheese. Top with diced tomatoes, cilantro and green onions and serve warm.

23. Smoked Stuffed Peppers

Smoked Stuffed Bell Peppers is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT30M · Total: PT45M · Yield: [‘6’, ‘6 servings’]

Smoked Stuffed Bell Peppers are full of delicious smoky flavor, thanks to the pellet grill. Made with seasoned ground beef, hearty rice, and a layer of melty cheese, this is an easy dinner recipe your family will love.

Ingredients

• 6 bell peppers, any color
• 1 pound ground beef
• 1 onion (finely chopped)
• 4 garlic cloves (finely chopped)
• 1 cup rice (cooked)
• 3 cups marinara sauce
• 4 cups cabbage (shredded)
• 1 cup cheddar cheese (shredded)
• 1 tbsp Italian seasoning
• ½ tsp salt
• ⅛ tsp pepper

Instructions

1. Cut bell peppers in half, take out the seeds and trim the membrane and discard.
2. Heat a large skillet on the stove over medium-high heat. Add the ground meat, onion, and garlic. Brown the meat until no pink remains, stirring frequently. Drain any fat.
3. Add cooked rice and cabbage to the meat mixture and stir to combine. Simmer until the cabbage cooks down and blends with the meat.
4. Add marinara sauce, Italian seasoning, salt, and pepper and mix. Heat for 1-2 minutes, then remove from heat.
5. Preheat your pellet grill to 325 degrees F.
6. Fill the bell pepper halves with the ground beef mixture. Top each pepper with shredded cheese. Place the stuffed peppers on a parchment paper-lined baking sheet or foil pan.
7. Place the baking sheet directly on the grill grate of the preheated smoker. Close the lid and smoke peppers for 30 minutes, or until the peppers are heated through and the cheese is bubbly on top. The peppers are done when they are tender and can be pierced with a fork.
8. Serve immediately and enjoy!

24. Lasagna Soup

Instant Pot Lasagna Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT12M · Total: PT22M · Yield: [‘6’, ‘6 servings (1.5 cups each)’]

This Instant Pot Lasagna Soup is everything you love about lasagna, in a warm, comforting bowl of soup! This is so easy to make thanks to the Instant Pot, and is a huge favorite in our family!

Ingredients

• 1 Tablespoon olive oil
• 16 oz mild Italian sausage
• 1/2 cup diced onion
• 3-4 garlic cloves (minced)
• 1 (24 oz) jar marinara sauce
• 1 cup chicken broth
• 2 cups water
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• pepper (to taste)
• 8 oz lasagna noodles (broken into thirds)
• 1/2 cup heavy cream
• 1 cup ricotta cheese
• 1/2 cup grated parmesan cheese
• 1 teaspoon dried parsley
• 1 cup shredded mozzarella cheese

Instructions

1. Turn the Instant Pot to saute and add the olive oil. When hot, add the Italian sausage and cook, crumbling with a wooden spoon or spatula. Stir frequently to prevent the sausage from sticking to the bottom of the pot. When the sausage is partly cooked, add the onions and garlic and continue cooking for about 4-5 more minutes, until onions are soft and meat is no longer pink.
2. Stir in the chicken broth, water, marinara sauce, spices, and broken lasagna noodles. Place the lid on the pot and flip the valve to “sealing.” Cook over manual high pressure for 6 minutes.
3. While the soup is cooking, prepare the ricotta topping. In a small bowl, stir together the ricotta cheese, grated parmesan cheese, and dried parsley. Cover and place in the refrigerator until ready to use.
4. Once the time is up on the Instant Pot, perform a quick release. When all of the steam has escaped and the pin on the lid has dropped, open the lid and stir in the heavy cream. Divide the soup into bowls and top each with a scoop of the ricotta mixture and a sprinkle of mozzarella cheese. Enjoy! 

25. Baked Ziti

Baked Ziti is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT25M · Total: PT45M · Yield: [‘8’, ‘8 servings’]

Easy Baked Ziti combines rich tomato and meat sauce with pasta and cheese in classic Americanized Italian comfort food style!

Ingredients

• 1 pound ziti ((or other tube-shaped pasta such as penne))
• 1 tablespoon olive oil
• 1 small onion (chopped (about 1/2 cup))
• 4 ounces diced raw bacon ((about 1/2 cup or 4 slices))
• 1 ½ pounds ground beef
• 24 ounces marinara sauce
• 14.5 ounces diced tomatoes (with their juice)
• 1 teaspoon garlic powder
• 1 teaspoon celery seed
• 1 teaspoon salt
• ½ teaspoon ground black pepper
• 12 ounces shredded fresh mozzarella cheese ((about 3 cups), divided use)
• ½ cup grated Parmesan cheese

Instructions

1. Preheat the oven to 350 degrees F.
2. Place a large pot of well-salted water on to boil. Cook the ziti according to package directions. Drain and set aside.
3. While the ziti cooks, make the meat sauce. In a large skillet, add the olive oil, onion, and bacon. Cook, stirring frequently, until the bacon is cooked and the onion is translucent.
4. Add the ground beef to the skillet. Cook until no pink color remains in the ground beef. Drain any excess grease from the pan if needed.
5. Add the marinara sauce, diced tomatoes, garlic powder, celery seed, salt, and ground black pepper stirring well. Bring to the boil, then reduce the heat to a simmer and cook for about 10 minutes.
6. Remove the meat sauce from the heat and add the drained pasta and 2 cups of the mozzarella cheese. Stir together until evenly combined.
7. Pour the mixture into an ovenproof baking dish or pan. Top with the remaining 1 cup mozzarella and the grated Parmesan.
8. Transfer the baking dish to the oven and bake for 20 minutes.
9. Remove the dish from the oven and let it sit for 10 minutes before serving.

26. Chilli Mac

Instant Pot Chili Mac is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘8’, ‘8 servings’]

An easy weeknight meal or the ultimate comfort food! This hearty chili mac is a made in under 30 minutes in just one pot for easy clean up.

Ingredients

• 1 tablespoon oil
• 1 pound ground beef
• 1 red onion (chopped)
• 1 green bell pepper (diced)
• 15 ounces kidney beans drained and rinsed (1 can)
• 28 ounces diced tomatoes
• 2 cups vegetable broth
• 1 teaspoon chili powder
• 1 teaspoon cumin
• salt and pepper (to taste)
• 4 ½ cups elbow macaroni
• 1 ½ cups cheddar cheese
• 1/4 cup chopped green onions

Instructions

1. Press saute mode on the Instant Pot, add oil and wait 3 minutes.
2. Once the oil is hot, add the impossible meat or ground beef and saute, during cooking, with the help of a wooden spoon, break it into small pieces. Cook the meat long enough for it to be fully brown.
3. Add onion and bell pepper and cook for another 5 minutes until the onion is softened.
4. Add the rest of the ingredients except 1/2 cup of cheddar cheese and green onions. Give it a good stir.
5. Close the lid, and place the valve on sealing mode. Select high pressure and cook for 5 minutes. (Keep in mind that it will take about 20 minutes for the pressure to rise and start cooking)
6. Once cooked, release the pressure immediately, open the lid, and stir.
7. Serve in a hot bowl, add more cheese and green onion.

27. Oven baked Beef Nachos

Oven baked Beef Nachos is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 lb ground beef
• 1 packet taco seasoning or 2 tablespoons chili powder
• 8 oz tortilla chips (about 1 large bag)
• 2 cups shredded cheddar or Mexican cheese blend
• 1/2 cup black beans, drained (optional)
• 1/2 cup diced tomatoes
• 1/4 cup sliced jalapeños (optional)
• 1/4 cup diced onions (optional)
• 1/2 cup salsa
• 1/4 cup sour cream
• 1/4 cup chopped fresh cilantro
• Lime wedges for serving

Instructions

1. 1. Brown beef with taco seasoning; drain fat.
2. 2. Spread tortilla chips on a large baking sheet; top with beef, beans, tomatoes, jalapeños, and onions.
3. 3. Scatter cheese evenly; bake at 400F for 8–12 minutes until melted.
4. 4. Remove from oven and top with salsa, sour cream, and cilantro.
5. 5. Serve with lime wedges on the side.

28. Stuffed Pepper Soup

Instant Pot Stuffed Pepper Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Total: PT20M · Yield: 6

Ingredients

• 1 pound of ground sirloin
• 1 large sweet onion – chopped
• 1 Tablespoon of minced garlic
• 2 cans of diced tomatoes with green pepper and onion
• 1 can of stewed tomatoes – chopped
• 1 small 6 ounce can of tomato paste
• Success Rice – 1 pouch
• 1/2 green bell pepper – chopped
• 1/2 red bell pepper – chopped
• 1/2 orange bell pepper – chopped
• 1/2 yellow bell pepper – chopped
• 2 Tablespoons of Italian seasoning
• 1 Tablespoon of sweet basil
• 1 teaspoon of ground oregano
• 1 teaspoon of garlic salt – more to taste if you prefer
• 1 teaspoon of seasoned salt – more to taste if you prefer
• 1 teaspoon of seasoned pepper – more to taste if you prefer
• 1/3 cup of brown sugar
• 4 cups of chicken broth
• 2 cups of water
• 1 Tablespoon of butter
• 1 Tablespoon of Olive oil

Instructions

1. HERE’S WHAT YOU DO: Press the Saute button on the Instant Pot and add butter and olive oil, add the onion and Saute until golden brown, Add the ground sirloin, and cook until the meat is completely done, there’s no pink left, and the meat is well browned. Add the minced garlic, and mix well, and cook for 1 minute. Turn off the Saute setting, and add the diced tomatoes, stewed tomatoes, tomato paste, Rice, green bell pepper, red bell pepper, orange bell pepper, yellow bell pepper, Italian seasoning, sweet basil, oregano, garlic salt, seasoned salt, seasoned pepper, and brown sugar. Deglaze pan gently with liquid from the veggies. Stir well, blending all ingredients, and scraping the bottom of the pot for any bits that might be stuck. Add the Chicken Broth, and water, and stir again, scraping the bottom, to loosen any bits of onion, or sirloin, to prevent burning. Place the lid on the Instant Pot until it beeps and locks. Make sure the pressure valve is set to ‘SEALING’, and press the Manual button and set the time to 10 minutes. When the soup is cooked, it will beep and go to ‘OFF’. Do a quick release, by gently turning the pressure valve from ‘SEALING’ to ‘VENTING’, and release the pressure. When all pressure has been released, and the FLOAT VALVE is down, open the lid to the Instant Pot, and stir the soup. Serve in bowls with your favorite crusty bread or crackers. Enjoy!

29. Zucchini Sliders

Zucchini Sliders is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT10M · Total: PT15M · Yield: [‘4’, ‘4 servings’]

Zucchini sliders are incredibly easy to make using just 3 ingredients. These are the perfect low-carb appetizer or midday snack that doesn’t skimp on flavor.

Ingredients

• 1 large zucchini (cut into 16 1/2 inch thick slices)
• salt and pepper (to taste, for zucchini rounds and burger patties)
• 1 lb lean ground beef
• 2 slices cheddar cheese (quartered to get 8 slices)
• avocado oil cooking spray

Instructions

1. Slice your zucchini into about 1/2 inch thick rounds. Gently pat dry with a paper towel if needed. You don’t want your zucchini rounds to be too thin, but just thick enough to hold the weight of the burger patties.
2. Season the rounds with salt and pepper to taste and set aside on a paper towel.
3. Add the ground beef to a mixing bowl and season with salt and pepper to taste, mixing until combined.
4. Take a small handful of ground beef and shape it into a patty, you should get 8 small burger patties at about 1-2 inches wide.
5. Grease a skillet with cooking spray. Cook the zucchini until browned with a light crust on top. Remove zucchini from the skillet and set aside.
6. To the same skillet, brown the burger patties on both sides. Once you flip the cook the other side, add your sliced cheese. Cook until patties are at your desired doneness. Do not press down on your patties while cooking, you’ll remove lots of flavorful juices.
7. Remove patties from the skillet and allow to rest on a plate covered with paper towel for 3-5 minutes.
8. Assemble the zucchini sliders by placing one zucchini round on the bottom, followed by a burger patty, and another zucchini round on top. Optionally use a cocktail pick to hold the sliders together. Enjoy

30. 3-Ingredient Breakfast Skillet

3-Ingredient Breakfast Skillet is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT2M · Cook: PT17M · Total: PT19M · Yield: [‘6’, ‘6 small plates’]

This extra easy breakfast skillet requires only 3 ingredients. It’s yummy, nutritious, full of flavors and, on top of it all, keto, Whole30, gluten-free and dairy-free.

Ingredients

• 1 tsp olive oil
• 1 lb ground beef
• 1 cup salsa sauce
• 6 medium eggs

Instructions

1. Take out a large skillet, add olive oil, and heat it to medium-high heat.
2. Add in the beef and cook occasionally, stirring until it’s no longer pink.
3. Add in salsa sauce and let it cook for another 2-3 minutes.
4. Break in the eggs, cover the skillet, and let them cook for around 6-7 minutes until the eggs have cooked through.
5. Garnish with chopped green onion if you fancy.

31. Cheesy Beef and Rice Casserole

Easy Cheesy Beef and Rice Casserole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT30M · Total: PT35M · Yield: [‘6’, ‘6 servings’]

This easy cheesy Mexican skillet is a perfect weeknight dinner. It uses up leftovers and kids love it. It’s a perfect Taco Tuesday alternative!

Ingredients

• 1 pound ground beef
• 1 small yellow onion
• 2 cloves garlic
• 1 red bell pepper
• 1/2 teaspoon chili powder
• 14 ounces diced tomatoes
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 cups cooked long-grain rice
• 1 1/2 cups shredded Mexican blend cheese

Instructions

1. Brown ground beef in a heavy pan.
2. While the beef browns, dice onion and add to ground beef as it cooks.
3. Mince garlic and chop red pepper, then set aside.
4. When the beef is browned and the onion translucent, drain the grease and add garlic.
5. Stir and let cook for one minute, then add red pepper. Stir.
6. Add diced tomato can with its juices, chili powder, salt, and pepper. Stir and let cook for 10-15 minutes at a light simmer.
7. Stir in cooked rice and 1/2 cup of cheese. Let rice heat through, then top with remaining cheese. Remove from the heat, cover, and let it rest for three minutes to melt the cheese.
8. Serve immediately. This will keep in your fridge for two to three days.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.