Mom’s Hearty Beef, Tomato & Pasta Skillet

A hearty, comforting one-pot meal made with ground beef, tomatoes, peppers, corn, and pasta—just like Mom used to make. 

This is one of my favorite go-to meals, and it takes me right back to my childhood.

I remember my mother making this for our family with the bell peppers and tomatoes she grew in her garden. The kitchen would fill with the wonderful aroma of beef, vegetables, tomatoes, and seasonings, and we couldn't wait to fill our bowls.

It was simple, hearty, and so good—the kind of meal that didn't need anything fancy to make everyone happy.

One of the things I love most about this recipe is how flexible it is. Don't have fresh garden vegetables? No problem. Canned tomatoes and frozen bell peppers work beautifully. You can use canned corn along with its juices or frozen corn. If you don't have corn, substitute peas or beans. This is a wonderful “use what you have” recipe, and it always seems to turn out delicious.

Ingredients:

1 lb. ground beef 
1 sweet bell pepper, chopped
1 onion, chopped
2 garlic cloves, minced
2 jalapeno peppers, finely chopped
2 (14-1/2 ounce) cans diced tomatoes with chilis, undrained
2 (14-1/2 ounce) cans beef broth (Or 3 3/4 c. water and 3 3/4 tsp. beef bouillon powder) 
1 (8 ounce) can tomato sauce
1 c. frozen corn
1/4 c. tomato paste
2 tsp. Italian seasoning
1 tsp. garlic powder
1 tsp. onion powder
1/4 tsp. pepper
2 1/2 c. uncooked pasta, elbow, spiral or your favorite
1/2 c. Parmesan cheese, cheddar cheese or pepper jack cheese 

Directions:

 Place a large Dutch oven or heavy-bottomed pot over medium heat. Add the ground beef, bell pepper, onion, and jalapeño peppers. Cook for 6–8 minutes, breaking up the beef as it cooks, until the beef is no longer pink and the onion is tender and translucent.

Stir in the minced garlic and cook for about 30 seconds, just until fragrant. Drain any excess grease from the pot.

Stir in the diced tomatoes with their juices, beef broth, tomato sauce, tomato paste, frozen corn, Italian seasoning, garlic powder, onion powder, and black pepper.

Increase the heat and bring the mixture to a gentle boil.

Stir in the uncooked pasta. Return the mixture to a boil, then reduce the heat to low.

Cover the pot and simmer gently for 10–12 minutes, stirring occasionally, until the pasta is tender. If the pasta needs a little more liquid while cooking, add a small amount of water or broth.

Taste and adjust the seasonings if needed. Ladle into bowls and top with Parmesan, cheddar, or pepper jack cheese. 

Serve hot and enjoy!

Tips for the Best Results:

• Don't overcook the pasta. It will continue absorbing liquid as it sits, so cook just until tender.
• Drain excess beef grease. This keeps the finished dish from becoming unnecessarily greasy.
• Use the tomato juices. Don't drain the diced tomatoes—the juices add flavor and liquid to the broth.
• Adjust the jalapeño. Use less for a milder meal or add another pepper if your family likes some heat.
• Watch the pot toward the end. Pasta absorbs quite a bit of liquid. If the mixture becomes thicker than you prefer, stir in a little additional broth.
• Let it rest. Give the finished dish about 5 minutes before serving. The flavors have a chance to come together, and the broth will thicken slightly.

Variations & Substitutions:

• Use fresh garden tomatoes: When tomatoes are plentiful, replace some or all of the canned tomatoes with peeled and chopped fresh tomatoes.
• Change the vegetables: Corn, peas, green beans, or beans can all be used. This is a great refrigerator and pantry clean-out meal.
• Make it cheesier: Stir a handful of shredded cheddar or pepper jack into the pot just before serving.
• Try different pasta: Elbows, rotini, shells, penne, or another sturdy pasta all work well.
• Make it less spicy: Use regular diced tomatoes instead of tomatoes with chiles and reduce or omit the jalapeños.
• Add more vegetables: Zucchini, mushrooms, carrots, or additional bell peppers would be delicious additions.

Serving Suggestions:

This is hearty enough to serve as a complete meal, but it's especially good with:

• Warm crusty bread or homemade rolls
• Garlic bread
• A simple green salad
• Cornbread
• Sliced cucumbers and tomatoes
• Extra shredded cheese on top

How to Store:

Refrigerator:  Allow leftovers to cool before transferring them to an airtight container. Refrigerate for 3–4 days.

Because the pasta continues absorbing the broth as it sits, leftovers may become thicker. Add a splash of beef broth or water when reheating and warm gently on the stovetop or in the microwave.

Frequently Asked Questions:

Can I freeze this recipe?
Yes, but the pasta may soften after freezing and thawing. For the best texture, freeze the beef and tomato mixture without the pasta if you know you'll be making it ahead. Cook fresh pasta when you're ready to serve.

Can I use fresh vegetables instead of frozen?
Absolutely. That's actually how I remember my mother making this recipe—with vegetables from her garden. Fresh bell peppers, tomatoes, and corn are wonderful when they're in season.

Can I make this less spicy?
Yes. Use regular diced tomatoes instead of tomatoes with chiles and reduce or leave out the jalapeño peppers.

Can I use a different kind of meat?
Ground turkey, ground pork, or a combination of ground meats can be substituted for the ground beef. The flavor will be a little different, but the recipe will still be delicious.

Why I Love This Recipe:

Some recipes are more than just recipes. They carry memories with them.

This one reminds me of my mother, her garden, and those family meals when we were all waiting for her to finish cooking so we could fill our bowls. She didn't need a complicated recipe or expensive ingredients. She used what she had grown, what was in the pantry, and what she knew her family loved.

That's still my favorite way to cook—and this is one of those recipes that proves simple food made with love can be some of the best food of all.

Old-Fashioned Unstuffed Cabbage Skillet with Ground Beef and Rice

All the comforting flavors of stuffed cabbage rolls without the work of rolling individual cabbage leaves.

If you love the comforting flavors of stuffed cabbage rolls but don't love all the work that goes into rolling each cabbage leaf, this skillet version may become a new family favorite.

This recipe has a special place in my family because it was my mother's clever way of preparing stuffed cabbage for a family that wasn't particularly fond of cabbage. When I was growing up, I would carefully eat the flavorful meat and rice filling and leave the cabbage for Mom. She never seemed to mind because she actually liked the cabbage.

Sometimes she would simply cut the cabbage into pieces and serve it alongside the meal. It wasn't until many years later that I learned her secret: she chopped the cabbage into smaller pieces and cooked it right into the seasoned beef and rice mixture. Somehow, that made all the difference.

My children followed in my footsteps. They would remove the cabbage and happily eat the meat and rice filling, just as I had done. But over the years, I learned to appreciate the cabbage, too, and eventually came to love stuffed cabbage rolls.

This easy one-skillet recipe gives you all those familiar stuffed cabbage flavors without the fuss of boiling cabbage leaves, making the filling, and carefully rolling each one. Everything cooks together in one skillet for a hearty, satisfying supper that tastes like home.

Ingredients:

2 Tbs. olive oil
1 pound ground beef
1 onion, diced
3 cloves garlic, minced
3/4 tsp. salt
1/4 tsp. pepper
1/2 tsp. paprika
1/2 c. uncooked white rice
1 (15 ounce can) tomato sauce
1 1/2 c. water
1 tsp.  beef bouillon powder
6 cups cabbage, core removed, chopped fine 

Directions:

Heat the oil. In a large cast iron skillet, heat the olive oil over medium-high heat.  Add the ground beef and diced onion. Cook, breaking the beef into small crumbles, until the beef is no longer pink and the onions are soft and translucent. Drain off excess grease if desired.

 Stir in the garlic, salt, black pepper, and paprika. Cook for about 20 seconds, just until the garlic becomes fragrant.

Stir in the uncooked rice, tomato sauce, water, and beef bouillon powder. Mix well, scraping up any flavorful browned bits from the bottom of the skillet.

Stir in the finely chopped cabbage until it is evenly distributed throughout the beef and rice mixture.

Bring the mixture to a gentle boil. Reduce the heat to low, cover the skillet, and simmer for 20 to 25 minutes. Stir occasionally to keep the rice from sticking and to help the cabbage cook evenly.  Continue cooking until the rice and cabbage are tender and most of the liquid has been absorbed into the mixture. If needed, add a small amount of water and continue cooking until the rice is tender.

Spoon the cabbage and beef mixture into bowls and serve with a dollop of sour cream, if desired.

Tips for Best Success:

• Chop the cabbage fairly small. This is the key to Mom's method. Smaller pieces become tender more quickly and blend into the beef and rice instead of sitting in large pieces on top.
• Don't skip browning the beef. The browned bits left in the skillet add wonderful flavor to the finished dish.
• Use uncooked rice. The rice cooks right in the tomato sauce and seasoned broth, absorbing all those savory flavors.
• Keep the skillet covered. The trapped steam helps both the cabbage and rice become tender.
  Stir occasionally. This helps distribute the cabbage and prevents the rice from settling and sticking to the bottom.
• Watch the liquid toward the end. Different types of cabbage can release different amounts of moisture. If the rice isn't tender, but the skillet looks dry, add a small splash of water.
• Let it rest for a few minutes. After cooking, letting the skillet sit for about 5 minutes allows the remaining liquid to settle and the flavors to come together.

Variations and Substitutions:

• Substitute part or all of the ground beef with ground pork for a slightly richer flavor.
• Ground turkey can be used in place of beef for a lighter version.
• Brown rice can be used, but it will require additional cooking time and liquid. Follow the package cooking guidance for the best results.
• Replace part of the tomato sauce with undrained diced tomatoes for a chunkier tomato flavor.
• Add a little onion powder, garlic powder, or Italian seasoning if you prefer a more seasoned dish.
• Sprinkle shredded cheddar or mozzarella over the top during the last few minutes of cooking and cover until melted.
• Add a pinch of red pepper flakes or a little cayenne pepper for some heat.
• A spoonful of sour cream on top adds a cool, creamy contrast to the warm tomato and beef mixture.

Serving Suggestions:

This is a hearty meal on its own, but it pairs beautifully with simple sides.

Serve it with:

• Crusty homemade bread or dinner rolls
• Buttered corn
• Green beans
• A simple garden salad
• Applesauce
• Roasted vegetables
• Mashed potatoes for an especially comforting meal

How to Store:

• Refrigerator:  Allow leftovers to cool, then place them in an airtight container and refrigerate for up to 3 to 4 days.
• Reheating:  Reheat individual portions in the microwave, stirring once or twice during heating. You can also reheat the mixture gently in a skillet over medium-low heat. Add a splash of water or broth if it has thickened too much.
• Freezer:  This recipe can also be frozen in airtight, freezer-safe containers for up to 2 to 3 months. Thaw overnight in the refrigerator before reheating.

Frequently Asked Questions:

Is this the same as stuffed cabbage rolls?
It has all the familiar flavors of stuffed cabbage rolls—ground beef, rice, tomato sauce, and cabbage—but everything is cooked together in one skillet instead of being wrapped in individual cabbage leaves.

Why chop the cabbage so small?
Smaller pieces cook more quickly and become tender enough to blend into the beef and rice mixture. This was my mother's trick for making cabbage more appealing to those of us who didn't care for large pieces of cooked cabbage.

Can I use leftover cooked rice?
Yes, but the recipe will need to be adjusted because cooked rice does not need the same amount of liquid or cooking time. Reduce the water and add the cooked rice later, after the cabbage has begun to soften.

Can I make this without a cast iron skillet?
Absolutely. Any large, deep skillet with a lid will work.

Why is my rice still crunchy?
The rice may need additional liquid or cooking time. Add a small amount of water or broth, cover the skillet, and continue simmering until the rice is tender.

Can I make this recipe ahead of time?
Yes. It reheats well, making it a convenient meal to prepare earlier in the day.

Can I freeze leftover stuffed cabbage skillet?
Yes. Cool it completely and store it in a freezer-safe airtight container for up to 2 to 3 months. Thaw in the refrigerator before reheating.

What can I serve on top?
Sour cream is especially good with this dish. You can also add shredded cheese, fresh parsley, or a little chopped green onion. 

Old-Fashioned Cheesy Beef and Macaroni Skillet

One-skillet comfort food made with ground beef, macaroni, cheese, and fresh garden tomatoes for an easy homemade family supper.

Some recipes become family favorites because they're simple, comforting, and always bring everyone to the table. This cheesy beef and macaroni skillet is one of those meals in our family. Mom made it often because it used simple pantry ingredients, came together in one skillet, and was hearty enough to satisfy everyone after a long day.

As my children grew older, they stood beside their grandmother helping prepare this meal. She taught them how to brown the beef, season it just right, and most importantly, how to walk through the garden and choose tomatoes and jalapeños that were perfectly ripe. Those lessons became just as important as the recipe itself.

Today my kids make this meal for their own families without needing to look at the recipe. Every bite reminds us that the best family traditions are often made in the kitchen together.

Ingredients:

1 lb ground beef
1  onion, chopped
1 to 2 jalapeños, chopped  
2 cloves garlic, minced
2 Tbs. flour
2 c. water
2 tsp. beef bouillon powder
1 1/2 c. milk
2 Tbs. ketchup
1 tsp. chili powder 
1 tsp. cumin
1/4 to 1/2 tsp. cayenne pepper (Optional)
2 c. uncooked elbow macaroni
3 fresh roma tomatoes, diced (Optional)
1 1/2 c. shredded sharp cheddar cheese or pepper Jack
4 oz. cream cheese (Optional)
Salt and pepper to taste

Directions:

In a large cast iron skillet over medium-high heat, cook the ground beef, onion, and jalapeños for 5 to 7 minutes, breaking the beef into crumbles, until the meat is browned and the onions are soft and translucent. Drain excess grease if needed.

Stir in the garlic and cook for about 30 seconds, just until fragrant.

Sprinkle the flour, chili powder, cumin, and cayenne pepper (if using) over the beef mixture. Stir constantly for 1 to 2 minutes to cook away the raw flour taste.

In a measuring cup, whisk together the water and beef bouillon powder until dissolved. Pour it into the skillet along with the milk and ketchup. Stir well, scraping up any browned bits from the bottom of the skillet for extra flavor.

Stir in the uncooked macaroni and bring the mixture to a gentle boil.

Reduce the heat to low, cover, and simmer for 10 to 12 minutes, stirring occasionally, until the macaroni is tender and most of the liquid has thickened into a creamy sauce.

Taste and season with salt and black pepper as needed.
If using fresh tomatoes, stir them in and cook for about 3 minutes, just until warmed through but still fresh.

Stir in the shredded cheese until melted. If using cream cheese, stir it in at the same time until completely smooth and creamy.

Serve immediately and enjoy!

Tips for Best Success:

• Freshly shredded cheese melts much more smoothly than pre-shredded cheese.
• Don't overcook the macaroni. It will continue absorbing sauce for a few minutes after you remove the skillet from the heat.
• Stir occasionally while simmering to prevent the pasta from sticking.
• Fresh garden tomatoes add wonderful flavor, but they should be stirred in near the end so they don't become mushy.
• If your family enjoys extra spice, leave some of the jalapeño seeds in the peppers.
• A cast iron skillet creates wonderful flavor by browning the beef and onions.

Variations and Substitutions:

• Use ground turkey, chicken, or pork instead of ground beef.
• Pepper Jack cheese gives the dish a little extra kick, while sharp cheddar provides classic comfort food flavor.
• Stir in softened cream cheese for an extra creamy sauce.
• Add corn, black beans, or diced bell peppers for additional vegetables.
• Substitute diced canned tomatoes if fresh garden tomatoes aren't in season.
• Replace elbow macaroni with small shells, rotini, or penne if that's what you have on hand.
• For a milder meal, substitute green bell peppers for the jalapeños.

Serving Suggestions:

This hearty skillet meal pairs well with:

• Garlic bread
• Homemade dinner rolls
• Fresh garden salad
• Steamed green beans
• Buttered corn
• Sliced cucumbers and onions
• Fresh fruit for dessert

How to Store:

• Refrigerator:  Store in an airtight container in the refrigerator for up to 4 days.
• Freezer:  This recipe can also be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheating:  To reheat, warm gently in a skillet over medium-low heat or in the microwave. Add a splash of milk if needed to loosen the sauce.

Frequently Asked Questions:

Can I use leftover cooked macaroni?
Yes. Reduce the liquid slightly and stir the cooked macaroni in near the end, heating just until warmed through.

Do I have to use fresh tomatoes?
No. They're optional and are especially delicious during garden season.

What does the cream cheese do?
It makes the sauce richer, creamier, and slightly tangy, but the recipe is still delicious without it.

Can I make this ahead of time?
Yes. It reheats very well, making it perfect for meal prep or busy weeknights.

Can I make it less spicy?
Absolutely. Leave out the cayenne and use fewer jalapeños, or replace them with sweet bell peppers. 

Cheesy Ground Beef Tortilla Skillet

A comforting one-skillet meal filled with seasoned ground beef, sweet corn, tortillas, and melted cheddar cheese.

Ground beef was one of the staples in my mother's kitchen because it could feed a family without stretching the grocery budget too far. She found countless ways to turn simple ingredients into meals everyone looked forward to, and this Southern-style skillet dinner was one of our favorites.

Seasoned ground beef is simmered with onions, sweet corn, tomatoes, and just enough spice from hot peppers to give it a little kick. Corn tortillas soak up all the wonderful flavors while melted cheddar cheese brings everything together into one hearty skillet meal.

It's quick enough for busy weeknights, easy enough for beginner cooks, and comforting enough to gather family and friends around the table.

Ingredients: 

1 pound ground beef
1 onion, chopped
1 to 2 hot peppers, chopped fine
1 can (15-1/4 ounces) whole kernel corn, undrained
10 (6 inche) corn tortillas, cut into 1-inch pieces
1 (8 oz. can) tomato sauce
1/2 cup salsa (homemade or your favorite jarred salsa)
1/4 c. water
1 Tbs. vinegar
2 tsp. chili powder
1 tsp. paprika or smoked paprika
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. honey or sugar 
1/2 tsp. ground cumin
1/2 tsp. cayenne pepper (adjust for more or less heat)
Salt and black pepper to taste
1-1/4 cups shredded cheddar cheese, divided

Optional Toppings:
Sour cream
Chopped green onion
Chopped tomatoes
Cilantro
Salsa
Sliced jalapenos

Directions:

Heat a large cast iron skillet over medium heat.

Add the ground beef, onion, and chopped hot peppers. Cook for 7 to 9 minutes, breaking up the beef as it cooks, until the meat is browned and the onions are soft. Drain any excess grease.

Stir in the corn (with its liquid), tomato sauce, salsa, water, vinegar, chili powder, paprika, garlic powder, onion powder, honey, cumin, and cayenne pepper. Bring the mixture to a gentle simmer. Reduce the heat to low and cook for about 15 minutes, stirring occasionally so the flavors have time to blend.

Bring the mixture to a gentle simmer. Reduce the heat to low and cook for 15 minutes, stirring occasionally, so the flavors have time to blend.

Season with salt and black pepper to taste.

Stir in the tortilla pieces and 1 cup of the shredded cheddar cheese. Continue cooking for 2 to 3 minutes, stirring gently, until the tortillas soften slightly and the cheese melts.

Sprinkle the remaining 1/4 cup cheddar cheese over the top. Cover the skillet for 1 to 2 minutes, or until the cheese is melted.

Serve hot with your favorite toppings.

Family Tip: During garden season, Mom often used her homemade fresh salsa, but during the winter she simply opened a jar of canned or store-bought salsa. Both versions are delicious and make this an easy year-round family meal.

Tips for Best Success:

• Brown the beef well for the richest flavor.
• Cook the onions until they're soft before adding the remaining ingredients.
• Leave the liquid from the canned corn—it adds flavor and moisture.
• Add the tortillas near the end so they soften without becoming mushy.
• Freshly shredded cheese melts more smoothly than pre-shredded cheese, but either works well.
• Taste before serving and adjust the salt or heat level to your family's preference.
• A cast iron skillet keeps everything hot while serving.

Variations and Substitutions:

• Substitute ground turkey, chicken, or pork for the ground beef.
• Add a diced green bell pepper for extra color and sweetness.
• Stir in a can of black beans or pinto beans for an even heartier meal.
• Use pepper jack cheese for extra spice.
• Replace cheddar with Colby Jack, Monterey Jack, or a Mexican cheese blend.
• Add diced tomatoes with green chilies for more flavor.
• Use flour tortillas if that's what you have on hand, although corn tortillas give the most authentic texture.
• Sprinkle crushed tortilla chips over the top for added crunch.

Serving Suggestions:

Serve this hearty skillet meal with:

• Sour cream
• Fresh salsa
• Guacamole
• Sliced avocado
• Chopped tomatoes
• Green onions
• Fresh cilantro
• Tortilla chips
• Mexican rice
• Refried beans
• Garden salad
• Cornbread
• Fresh watermelon during summer

How to Store:

• Refrigerator:  Store leftovers in an airtight container for 3 to 4 days.
• Freezer:  Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
• Reheating:  Warm gently in a skillet over medium-low heat or microwave individual servings until hot. Add a splash of water if needed.

Frequently Asked Questions:

Can I make this ahead of time?
Yes. Prepare the beef mixture ahead of time, then stir in the tortillas and cheese just before serving.

Can I make it less spicy?
Absolutely. Leave out the cayenne and use only mild peppers.

Can I make it spicier?
Yes! Add extra jalapeños, serranos, cayenne, or your favorite hot sauce.

Can I use frozen corn?
Yes. About 1 1/2 cups frozen corn works well.

Can I use tortilla chips instead of tortillas?
You can, but stir them in just before serving so they don't become too soft.

What cheese melts best?
Cheddar, Monterey Jack, Colby Jack, Pepper Jack, or a Mexican blend all work beautifully.

Old-Fashioned Meatballs with Homemade Onion Gravy

Tender homemade meatballs simmered in rich onion gravy and served over creamy mashed potatoes.

Some of the best recipes in my mother's collection came from newspaper clippings that she tucked into her recipe box to try later. If they became family favorites, they stayed.

This hearty meatball recipe was one of those recipes. It was inexpensive to make, filling, and wonderful served over a big helping of creamy mashed potatoes. During the colder months, my mom even canned batches of these meatballs so she could quickly warm them for an easy winter supper. Although I haven't found her canning instructions yet, this is the everyday version she prepared whenever the family wanted a comforting homemade meal.

Tender beef meatballs simmered in a rich onion gravy are simple ingredients, but together they make one of those old-fashioned suppers that always brings everyone to the table.

Ingredients:

Meatballs:
1 1/2 pounds ground beef 
1/2 C. evaporated milk, whole milk or half-and-half
1 C. old-fashioned oats or quick cooking oats
1 egg lightly beaten
1 onion, chopped fine
1 Tbs. prepared mustard 
2 Tbs. chili powder
1 Tablespoon cumin *see note below
1 Tbs. paprika
1 1/2 tsp. salt
1 tsp. coriander
1 tsp. garlic powder

Gravy:
1 onion, chopped
1 Tbs. butter
2 1/2 c. water
2 1/2 tsp. Beef Bouillon powder
1 tsp. onion powder
½ teaspoon garlic powder
1 ½ teaspoons Worcestershire sauce
1/3 cup cold water
3 1/2 tablespoons corn starch
Mashed potatoes

Directions:

Preheat the oven to 375°F. Lightly grease or line a baking sheet with parchment paper.

In a large bowl, combine the ground beef, evaporated milk, oats, egg, onion, mustard, chili powder, cumin, paprika, salt, coriander, and garlic powder. Mix gently with your hands until just combined. Avoid overmixing to keep the meatballs tender.

Cover and refrigerate the mixture for 15 minutes. This helps the oats absorb moisture and makes the meatballs easier to shape.

Roll the mixture into 1 1/2-inch meatballs and arrange them on the prepared baking sheet. Refrigerate for another 10–15 minutes while the oven finishes heating. This extra chill helps the meatballs keep their shape during baking.

Bake for 18–22 minutes, carefully turning the meatballs halfway through, until they are browned and reach an internal temperature of 160°F.

While the meatballs bake, prepare the gravy.

In a large cast iron skillet or saucepan over medium heat, melt the butter.

Add the chopped onion and cook for 12–15 minutes, stirring occasionally, until soft and beautifully caramelized.

Pour in the water, beef bouillon, onion powder, garlic powder, and Worcestershire sauce. Bring the mixture to a gentle simmer.

In a small bowl or measuring cup, whisk together the cold water and cornstarch until completely smooth.

Slowly pour the slurry into the simmering broth while whisking constantly. Continue cooking for 2–3 minutes, or until the gravy reaches your desired thickness.

Add the baked meatballs to the skillet and gently spoon the gravy over the top. Simmer for 8–10 minutes, so the meatballs absorb some of the rich onion flavor.

Serve over a generous helping of creamy mashed potatoes and enjoy.

Recipe Note:  Our family has always enjoyed the warm, earthy flavor of cumin, so this recipe uses an equal amount of cumin and chili powder. If you prefer a milder cumin flavor or are making this recipe for the first time, start with 1 teaspoon of cumin. You can always add more the next time to suit your family's taste.

Mom's Kitchen Tip:  Mom often doubled recipes like this whenever hamburger was on sale. Even if she wasn't canning the meatballs, having an extra batch in the freezer meant supper was already halfway finished on a busy day.

Tips for Best Success:

• Don't overmix the meat. Gently combine the ingredients until everything is evenly distributed. Overmixing can make the meatballs dense instead of tender.
• Chill the mixture before shaping. Refrigerating the mixture for 15 minutes helps the oats absorb moisture and makes the meatballs easier to roll.
• Use a cookie or meatball scoop. This helps keep the meatballs the same size so they bake evenly.
• Bake instead of frying. Baking allows the meatballs to cook evenly with less mess and less grease.
• Caramelize the onions. Taking a few extra minutes to slowly cook the onions gives the gravy a rich homemade flavor.
• Whisk the cornstarch well. Make sure there are no lumps before adding it to the gravy.
• Simmer before serving. Let the meatballs simmer in the gravy for several minutes so they absorb even more flavor.
• Adjust the cumin to your family's taste. Our family loved cumin and used as much cumin as chili powder. If you prefer a milder flavor, reduce it to 1 teaspoon.

Variations and Substitutions:

• Substitute ground turkey or ground chicken for a lighter version.
• Use crushed saltine crackers or fresh breadcrumbs instead of oats.
• Add finely grated carrots or mushrooms for extra vegetables.
• Stir sliced mushrooms into the gravy.
• Add a splash of heavy cream or sour cream for a creamier gravy.
• Serve over buttered egg noodles, rice, or biscuits instead of mashed potatoes.
• Add a pinch of crushed red pepper flakes for extra heat.
• Freeze extra cooked meatballs for quick future meals.

Serving Suggestions:

This comforting meal pairs wonderfully with:

• Creamy mashed potatoes
• Buttered egg noodles
• Steamed green beans
• Buttered corn
• Honey-glazed carrots
• Fresh garden peas
• Homemade dinner rolls
• A crisp garden salad
• Applesauce or cranberry sauce for a touch of sweetness

How to Store:

• Refrigerator:  Store leftover meatballs and gravy in an airtight container for up to 4 days.
• Freezer:  Freeze cooked meatballs and gravy separately or together in freezer-safe containers for up to 3 months.
• To Reheat:  Warm gently on the stovetop over low heat, adding a splash of water or beef broth if the gravy has thickened too much. You can also microwave individual portions until heated through.

Frequently Asked Questions:

Can I make the meatballs ahead of time?
Yes! Shape the meatballs up to one day ahead and refrigerate until ready to bake.

Can I freeze uncooked meatballs?
Absolutely. Freeze them on a baking sheet first, then transfer to freezer bags. Bake from frozen, adding several extra minutes.

Why do the oats go into the meatballs?
The oats help keep the meatballs tender and juicy while stretching the meat a little further—a wonderful old-fashioned kitchen trick.

Can I use quick oats?
Yes. Either quick oats or old-fashioned oats work well.

Why refrigerate the meatball mixture?
Chilling helps the meatballs hold together and makes them easier to shape.

Can I make the gravy ahead?
Yes. Prepare the gravy a day ahead and gently reheat before adding the baked meatballs.

What vegetables go well with this meal?
Green beans, peas, corn, carrots, broccoli, or a fresh salad all make excellent side dishes. 

Mom's Ground Beef & Cornbread Skillet

An old-fashioned family favorite made with ground beef, baked beans, bacon, and cheddar cornbread. 

Our family never cared much for cornbread by itself, but when my mom paired it with seasoned ground beef and baked beans, it became a meal that everyone looked forward to.

One day, someone had given her a bag of cornmeal. Wanting to use it up, she decided to try something different by pouring a layer of homemade cornbread over one of her favorite ground beef recipes. She figured that if anyone didn't like the cornbread, it could easily be lifted off the top.

To her surprise, everyone loved it. The cornbread baked into a golden crust that soaked up just enough of the savory beef and bean mixture underneath. Before long, the cast iron skillet was completely empty, and this recipe became a regular part of our family dinners.

Ingredients:

Beef & Bean Filling
1.5 pounds ground beef
1 onion, diced 
1 bell pepper, diced 
1 hot pepper (such as a jalapeño or banana pepper), finely diced (optional)
1/2 tsp. garlic powder
1/2 tsp. onion powder
8 slices bacon, cooked and crumbled
1/4 c. brown sugar,
1 (28 ounces) can  baked beans, or make your own
1/2 c. barbecue sauce
2 Tbs. prepared mustard
Salt and pepper to taste

Cornbread Topping
1 c. cornmeal
1 c. flour
1/4 c. granulated sugar
1 Tbs. baking powder
1 tsp. salt
1 c. whole milk, room temperature
2 large eggs, room temperature
6 Tbs. butter, melted
1 hot pepper (such as a jalapeño or banana pepper), finely minced (optional)
1 c. cheddar cheese, shredded

Directions:

Preheat the oven to 375°F.

In a large cast iron skillet over medium-high heat, cook the ground beef, onion, bell pepper, hot pepper (if using), garlic powder, and onion powder for 8 to 10 minutes, breaking the beef into crumbles until it is no longer pink. Drain any excess grease if needed.

Stir in the crumbled bacon, brown sugar, baked beans, barbecue sauce, and prepared mustard. Mix well and bring the mixture to a gentle simmer. Reduce the heat to low while preparing the cornbread topping.  Season with salt and pepper to taste.

In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.

In a separate bowl, whisk together the milk, eggs, and melted butter until well combined.

Pour the wet ingredients into the dry ingredients and stir just until combined. Do not overmix.

Gently fold the shredded cheddar cheese and the finely minced hot pepper (if using) into the cornbread batter.

Give the beef and bean mixture one final stir, then remove the skillet from the heat.

Carefully pour the cornbread batter evenly over the filling, spreading it gently to the edges of the skillet, so the filling is completely covered.

Bake for 20 to 25 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean.

Let the casserole rest for about 5 minutes before serving.

Serve hot and enjoy! 

Tips for Best Success:

• Cook the ground beef until well browned for the best flavor.
• Drain excess grease before adding the remaining ingredients.
• Simmer the filling for a few minutes to blend the flavors before topping with the cornbread batter.
• Mix the cornbread batter just until combined. Overmixing can make it tough.
• Spread the batter gently to the edges of the skillet for even baking.
• Let the casserole rest for 5–10 minutes before serving to help it set.
• Bake in a well-seasoned cast iron skillet for the best golden crust.

Variations and Substitutions:

Use different cheeses:

• Pepper Jack
• Colby Jack
• Monterey Jack
• Sharp Cheddar

Try adding different vegetables:

• Corn kernels
• Diced carrots
• Green peas
• Mushrooms

Replace the ground beef with:

• Ground turkey
• Ground chicken
• Ground pork
• Leftover shredded beef

If you have homemade baked beans, they're an excellent substitute and add even more homemade flavor.

Serving Suggestions:

Serve with:

• Garden salad
• Coleslaw
• Steamed green beans
• Buttered corn
• Sliced tomatoes
• Homemade applesauce
• Pickles
• Fresh fruit
• Iced tea
• Lemonade

How to Store:

• Store leftovers in an airtight container in the refrigerator for 3–4 days.
• Freeze individual portions for up to 3 months.
• To reheat, warm the casserole, covered, in a 325°F oven until heated through or microwave individual servings. 

Frequently Asked Questions:

Can I make this ahead of time?
Yes. Prepare the filling ahead of time, refrigerate it, then add the cornbread batter just before baking.

Can I use homemade baked beans?
Absolutely! Homemade baked beans make this recipe even more flavorful.

Can I bake this in a casserole dish?
Yes. Transfer the filling to a greased 9×13-inch baking dish before adding the cornbread topping.

Why shouldn't I overmix the batter?
Overmixing develops the gluten in the flour and can make the cornbread dense instead of tender.

Can I omit the cheese?
Yes. The cheese adds richness, but the cornbread will still bake beautifully without it.

Can I add bacon on top?
Definitely! Sprinkle extra crumbled bacon over the casserole before serving for even more flavor. 

 

Old-Fashioned Corn Potato Supper

A comforting one-pot potato recipe made with sweet corn, onions, and simple pantry ingredients. 

This recipe came from an old newspaper clipping that my mom tucked away in her recipe box years ago. She loved recipes like this because they were simple to prepare, used everyday pantry ingredients, and came together in one pot.

Sometimes she served it as a side dish alongside pork chops or fried chicken, but other times it became the main course. If she had leftover ham, cooked ground beef, or a few slices of bacon, she'd stir them right into the pot to make the meal a little heartier.

Like many home cooks, my mom often adapted recipes to use whatever vegetables she had on hand. Some days she added carrots or peas instead of corn. She believed that good home cooking wasn't about following a recipe exactly—it was about feeding your family with what you had.

It's a humble recipe, but those are often the ones that become family favorites.

Ingredients:

6 medium potatoes peeled and diced into bite sized pieces
1 onion, chopped
3 cloves garlic, minced
2 cans whole kernel corn, undrained
4 Tbs.  butter 
1/2 c. water
1/2 tsp. chicken or beef bouillon granules (or bouillon powder)
Salt and pepper to taste 

Optional Add-ins: 

1 pound cooked ground beef
1 to 2 cups diced cooked ham
4 to 6 slices bacon, cooked and crumbled 

Directions:  

Melt the butter in a large cast iron Dutch oven or heavy saucepan over medium heat.

Add the chopped onion and cook for 3 to 5 minutes, stirring occasionally, until softened.

Stir in the minced garlic and cook for 1 minute, just until fragrant.

Add the diced potatoes, the undrained corn, water, and bouillon granules. Stir until the bouillon dissolves.
If using fresh corn:

Add the diced potatoes, fresh corn, 1 cup water, and 1 teaspoon bouillon granules. Stir well.

Bring the mixture to a gentle boil.  Reduce the heat to low, cover, and simmer for 15 to 20 minutes, or until the potatoes are fork-tender.

If adding cooked ground beef, ham, or bacon, stir it in during the last 5 minutes of cooking so it heats through.

Season with salt and pepper to taste.

Serve hot as a hearty side dish or a simple one-pot meal.

Mom's Tip: This is the kind of recipe that welcomes whatever vegetables you have in the refrigerator. Don't be afraid to substitute peas, carrots, green beans, or even diced bell peppers to make it your own.

Tips for Best Success:

• Cut the potatoes into evenly sized pieces so they cook at the same rate.
• Use the liquid from both cans of corn for extra sweetness and flavor.
• Dissolve the bouillon completely in the water before simmering to evenly distribute the flavor.
• Don't overcook the potatoes. They should be tender enough to pierce easily with a fork but still hold their shape.
• Stir occasionally during cooking to prevent the potatoes from sticking to the bottom of the Dutch oven.
• Taste before serving. Since bouillon contains salt, adjust the seasoning only after the potatoes are cooked.
• Fresh garden corn makes an excellent summertime version. Add 1 cup water and 1 teaspoon bouillon granules to replace the liquid from canned corn.

Variations and Substitutions:

• Sprinkle shredded cheddar cheese over the hot potatoes just before serving.
• Add fresh parsley, thyme, or chives for extra color and flavor.
• Stir in 1/4 to 1/2 cup sour cream or a splash of heavy cream just before serving.

Add one of the following during the last 5 minutes of cooking:

• 1 pound cooked ground beef
• 1 to 2 cups diced cooked ham
• 4 to 6 slices cooked, crumbled bacon
• Cooked smoked sausage
• Change the Vegetables

Substitute or add:

• Peas
• Carrots
• Green beans
• Diced red or green bell peppers
• Cream-style corn
• Fresh green onions

Serving Suggestions:

This comforting potato dish pairs wonderfully with:

• Fried chicken
• Meatloaf
• Pork chops
• Baked ham
• Roast beef
• Grilled hamburgers
• Smoked sausage
• BBQ chicken
• Garden salad
• Homemade dinner rolls
• Cornbread

It also makes a satisfying one-pot meal when you add ground beef, bacon, or ham.

How to Store:

• Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Freeze in freezer-safe containers for up to 2 months. Keep in mind that potatoes may become slightly softer after thawing.
• To reheat, warm gently in a saucepan over medium-low heat, adding a splash of water or broth if needed. You can also microwave individual servings until heated through.

Frequently Asked Questions:

Can I use fresh corn instead of canned?
Yes! Use about 3 to 4 cups of fresh corn kernels, along with 1 cup water and 1 teaspoon chicken or beef bouillon granules.

Can I make this ahead of time?
Absolutely. The flavors blend together even more after resting overnight.

What potatoes work best?
Yukon Gold potatoes hold their shape nicely while becoming creamy. Russets also work well and produce a softer texture.

Can I make this vegetarian?
Yes. Replace the chicken or beef bouillon with vegetable bouillon.

Can I add meat?
Definitely. Ground beef, diced ham, bacon, or smoked sausage all make excellent additions.

Why use the liquid from the canned corn?
The liquid adds natural sweetness and corn flavor while helping create a richer broth—just as many home cooks did years ago.

Easy Beef, Tomato and Noodle Dinner

 An easy Dutch oven meal from my mother's recipe box that's perfect for busy nights or anytime.  It is made simple with everyday pantry ingredients.

This is one of the meals Mom often made because it was simple, hearty, and didn't leave a sink full of dishes. During the summer months, she preferred spending her time outside tending her vegetable and flower gardens instead of standing over a hot stove. Recipes like this one-pot dinner let her put a satisfying meal on the table without spending hours in the kitchen.

Made with ground beef, bacon, tomatoes, peppers, and tender egg noodles, this recipe comes together in one pot and is packed with comforting homemade flavor. It's an easy weeknight meal that's just as delicious today as it was when Mom made it for our family.

Ingredients:

1 pound ground beef
2 slices bacon (cut up)
1 onion, chopped
1 green pepper, chopped
1 (14.5) oz. can tomatoes with peppers
1 (14.5) oz. can chopped tomatoes
1/2 c. water (Or more as needed)
1/4 c. vinegar
1 tbsp parsley flakes
1 Tbs. sugar
1 tsp. red chili flakes
3/4 tsp. garlic powder
1 tsp. salt
1/2 tsp. pepper
2 c. egg noodles

Directions:

 In a large cast iron Dutch oven or heavy soup pot, cook the ground beef, bacon, onion, and green pepper over medium-high heat until the beef is browned and the vegetables are tender.  Drain any excess grease if necessary.

Stir in the diced tomatoes with green peppers, diced tomatoes, water, vinegar, parsley flakes, sugar, crushed red pepper flakes, garlic powder, salt, and black pepper.  Bring the mixture to a gentle boil.

Stir in the uncooked egg noodles.  Reduce the heat to low, cover, and simmer for 20 to 35 minutes, stirring occasionally, until the noodles are tender.  If the mixture becomes too thick before the noodles are done, stir in a little additional water or beef broth.

Taste and adjust the seasoning if needed.

Serve hot.

Tips for Best Success:

• Brown the beef well for the best flavor.
• Stir occasionally while simmering, so the noodles don't stick to the bottom.
• Don't overcook the noodles—they should be tender but not mushy.
• Taste before serving and adjust the salt if needed.
• For a richer flavor, substitute beef broth for part or all of the water.

Variations and Substitutions:

• Sprinkle shredded cheddar, mozzarella, or Parmesan over each serving.
• Increase the crushed red pepper flakes or add a few dashes of hot sauce.
• Try adding these vegetables for a different flavor: Mushrooms, zucchini, corn, and/or celery.
• Substitute ground turkey, ground chicken, or Italian sausage for the ground beef.

Serving Suggestions:

Serve with:

• Garlic bread
• Homemade dinner rolls
• Buttered green beans
• Garden salad
• Coleslaw
• Steamed broccoli

How to Store:

• Store in the refrigerator in an airtight container for up to 4 days.
• Freeze for up to 2 months.
• Reheat on the stovetop or microwave. Add a splash of water or broth if needed to loosen the sauce.

Frequently Asked Questions:

Can I use elbow macaroni?
Yes. Elbow macaroni or small shells work well.

Can I make this ahead?
Absolutely. The flavors become even better the next day.

Can I use fresh tomatoes?
Yes. Use about 4 cups chopped fresh tomatoes.

Is this recipe spicy?
It has just a mild kick. Reduce or omit the crushed red pepper flakes if desired.

Can I double the recipe?
Yes. Use a larger Dutch oven and increase the simmering time slightly if needed.

Restaurant-Style Mexican Pizza at Home - Better Than Takeout

Layers of seasoned beef, creamy beans, cheese, and crispy tortillas make this family favorite irresistible.

 

This recipe wasn't originally from my mother's recipe box, but it found its way into our family collection after a friend shared it with my son. The first time we made it, we were surprised by how much better it tasted than the fast-food version we were trying to replace.

The ingredient list may look long, but most of the ingredients are simple pantry spices. Once everything is prepared, the pizzas come together quickly. Crispy tortillas are layered with creamy seasoned refried beans, taco-seasoned beef, homemade sauce, and plenty of melted cheese.

It's become one of my son's favorite meals, and it's easy enough for a weeknight dinner while still feeling like a special treat.

Ingredients:

Beef Filling:
1 lb. ground beef
1 onion, finely chopped
1 Tbsp chili powder
1 1/2 tsp. cumin
1 tsp. salt
1 tsp. black pepper
1/2 tsp. paprika
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. dried oregano
Pinch of cayenne pepper or red pepper flakes 
1/2 c. shredded cheddar cheese, or pepper jack or mozzarella

Crispy Tortillas: 
4 10-inch flour tortillas
Oil for frying

Sauce:
1 (8 oz.) can tomato sauce
1 tsp.  smoked paprika
1 tsp. cumin
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. red pepper flakes
1 tsp. white vinegar

Refried Beans:  
1 (16 oz.) can refried beans or spicy hot chili beans, undrained
2 Tbs. butter
2 Tbs. sour cream
1/2 tsp. garlic powder
1/2 tsp onion powder
1/2 tsp. chili powder
1/2 tsp. cumin
1/4 tsp. oregano
1/8 tsp. marjoram'1/8 tsp. cinnamon
Salt and pepper to taste

Toppings: 
1 c. cheddar, or pepper jack or mozzarella cheese, shredded
2 roma tomatos, chopped fine (optional)
2 jalapenos, sliced thin 

Directions: 

In a large cast iron skillet over medium heat, cook the ground beef and onion until the beef is browned and no longer pink.  Drain excess grease if necessary.

Stir in the chili powder, cumin, salt, pepper, paprika, garlic powder, onion powder, oregano, and cayenne pepper.
Cook for 1 minute to bloom the spices.

Stir in 1/2 cup shredded cheese and cook until the cheese is melted.  Remove from heat and keep warm.

Lightly coat a large skillet with oil over medium heat.  Fry each tortilla for 1 to 2 minutes per side until lightly golden and crisp around the edges while remaining slightly pliable in the center. Repeat with remaining tortillas.

In a small saucepan, combine the tomato sauce, smoked paprika, cumin, garlic powder, onion powder, red pepper flakes, and vinegar.

Bring to a gentle simmer and cook for 3 to 5 minutes.  Remove from heat.

In a medium saucepan over medium heat add the refried beans.  If you are using spicy hot chili beans, do not drain the beans.  Use an immersion blender to blend the beans smooth.  

Stir in the butter, sour cream, garlic powder, onion powder, chili powder, cumin, oregano, marjoram, cinnamon, salt, and pepper.

Cook for 3 to 4 minutes, stirring frequently, until hot and creamy.

Place one tortilla on a baking sheet.  Spread half of the bean mixture over the tortilla.  Top with half of the beef mixture.  Spoon a few tablespoons of sauce over the beef. Sprinkle with 1/4 cup cheese.  Place a second tortilla on top.  Spread a thin layer of sauce over the top tortilla.  Sprinkle with another 1/4 cup cheese.  Top with jalapeño slices if desired. Repeat for the second pizza.

Bake for 4 to 6 minutes, or until the cheese is melted.  Remove from oven.

Sprinkle with diced tomatoes if desired. 

Slice, serve and enjoy.

Tips for Best Success:

• Crisp the tortillas before assembling to prevent sogginess.
• Freshly shred cheese for the smoothest melt.
• Don't overload the pizzas with sauce.
• Let the pizzas sit for 2 minutes before slicing.
• Use a pizza cutter for clean slices.
• Cast iron skillets work beautifully for browning the beef.

Variations and Substitutions:

• Use shredded cooked chicken instead of ground beef.
• Add extra jalapeños and hot sauce.
• Replace the beef with black beans.
• Add sliced black olives and green onions.
• If you want lower carb count, use low-carb tortillas.

Serving Suggestions:

Serve with:

• Spanish rice
• Mexican rice
• Refried beans
• Guacamole
• Salsa
• Sour cream
• Pico de gallo
• Mexican street corn
• Garden salad

How to Store:

• Store leftovers in an airtight container and refrigerate for up to 3 days.
• To reheat, bake at 350°F for 8 to 10 minutes to restore crispness.
• Freeze assembled, unbaked pizzas for up to 2 months.

Frequently Asked Questions:

Can I make these ahead of time?
Yes. Assemble and refrigerate for several hours before baking.

Why fry the tortillas first?
This keeps them crispy and prevents sogginess.

Can I use corn tortillas?
Yes, though flour tortillas create a texture closer to restaurant-style Mexican pizza.

Can I use store-bought taco seasoning?
Absolutely.

Can I make it less spicy?
Reduce or omit the cayenne and jalapeños.

What cheese works best?
Cheddar, Pepper Jack, Monterey Jack, or a Mexican blend all work well.

Homemade Crunchy Taco Rice Skillet

Skip the boxed mix and make this easy homemade taco rice skillet with simple pantry ingredients.

This recipe comes from my mother's recipe file, and it recently helped solve a supper dilemma at our house. My son and I were craving Hamburger Helper Crunchy Taco, but I couldn't justify paying over two dollars for a box when I already had the ingredients at home.

I remember when those boxed meals cost about a dollar, and even less when they were on sale. After digging through my mother's recipe stash, I found this homemade version. We had tortilla chips in the pantry and everything else we needed on hand.

The result was a flavorful, cheesy taco rice skillet that tasted even better than the boxed version. It's quick, filling, budget-friendly, and made with ingredients you can recognize.

Ingredients: 

1 lb. ground beef
1 onion, chopped
2 cloves garlic, minced
1 Tbs. chili powder
1 1/2 tsp. cumin
1 tsp. salt
1 tsp. pepper
1/2 tsp. paprika
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. oregano
Pinch of cayenne pepper 
1/2 c. salsa
2 2/3 c. chicken broth
1 c. long grain white rice
1 c. shredded sharp cheddar cheese
Tortilla chips

Directions:

In a large cast iron skillet or Dutch oven over medium-high heat, cook the ground beef and onion until the beef is browned and the onion is softened. Drain excess grease if needed.

Add the garlic and cook for 30 seconds.

Stir in the chili powder, cumin, salt, pepper, paprika, garlic powder, onion powder, oregano, and cayenne pepper.
Add the salsa, chicken broth, and rice. Stir well and bring to a gentle simmer. Cover and reduce the heat to low.

Cook for 18 to 22 minutes, stirring occasionally, until the rice is tender and most of the liquid has been absorbed.  Brown rice may require up to 45 minutes and additional broth.

Add the shredded cheddar cheese and stir until it is melted and creamy.  Remove from heat, cover and let stand for 5 minutes.

Serve in bowls topped with tortilla chips, extra cheese, salsa, or your favorite taco toppings.

Tips for Best Success:

• Use freshly shredded cheese for the smoothest texture.
• Stir occasionally while the rice cooks to prevent sticking.
• Keep the heat low once the mixture is simmering.
• Use a tight-fitting lid to help the rice cook evenly.
• Taste before serving and adjust the seasoning if needed.
• Let the skillet rest for 5 minutes before serving, so the flavors can settle.

Variations and Substitutions:

• Use ground turkey or chicken instead of ground beer.
• Add extra cayenne pepper, diced jalapeños, or hot salsa for a spicier flavor.
• Stir in a can of black beans or pinto beans.
• Use Mexican cheese blend or pepper jack cheese, instead of cheddar. 
• Add corn, bell peppers, and diced tomatoes.
• Replace the beef with black beans, pinto beans, or a meat substitute and use vegetable broth for a vegetarian meal.

Serving Suggestions:

Serve with:

• Extra tortilla chips
• Salsa
• Sour cream
• Diced tomatoes
• Shredded lettuce
• Sliced black olives
• Jalapeños
• Guacamole
• Avocado slices
• Mexican-style corn
• Simple green salad

How to Store:

• Refrigerator:  Store leftovers in an airtight container for up to 4 days.
• Freezer:  Freeze in airtight containers for up to 3 months.
• Reheating:  Add a splash of broth before reheating in the microwave or on the stovetop to restore moisture.

Frequently Asked Questions:

Can I use brown rice?
Yes. Brown rice will require additional cooking time and may need extra broth.

Can I make this ahead of time?
Absolutely. It reheats very well for lunches and busy weeknights.

Can I use store-bought taco seasoning?
Yes. Substitute about 2 tablespoons taco seasoning for the spice mixture.

Why is my rice still crunchy?
It may need additional cooking time or a little more broth. Cover and continue cooking until tender.

Can I make this in a Dutch oven?
Yes. A Dutch oven works perfectly for this recipe.

Is this better than the boxed version?
Many people think so because you control the ingredients, seasoning, and amount of cheese.

Old-Fashioned Meatball Soup

Tender homemade meatballs, vegetables, and pasta simmered in a flavorful tomato broth.

This meatball soup is one of the comforting meals I remember my mother making when she wanted something hearty and filling.

Whenever possible, she used tomatoes and peppers from the garden or jars she had canned herself. Those homegrown ingredients added wonderful flavor to the broth and made the soup feel even more special.

Over the years, my mother and I started making the meatballs with a combination of ground beef and spicy sausage. The sausage added extra seasoning and flavor, and it quickly became our favorite way to make this soup.  

Loaded with tender homemade meatballs, vegetables, and pasta, this soup is a complete meal in a bowl. It's the kind of recipe that warms you from the inside out and leaves everyone satisfied.

Ingredients: 

For the Meatballs:
1.5 pounds ground beef (or 1 pound ground beef and 1/2 pound spicy sausage)
1/4 c. onions, chopped fine
2 garlic cloves, minced
1/3 c. breadcrumbs (Italian or plain)
1 large egg
2 tsp. Worcestershire sauce
1/2 tsp. salt
1/4 tsp. pepper
2 Tbs. olive oil (if pan frying)

For the Meatball Soup:
2 Tbs. olive oil
1 onion, diced
2 large carrots, peeled and diced
3 celery stalks, diced
1.5 c. green beans, trimmed and cut into one-inch pieces
1.5 tsp.  parsley
1 tsp.  oregano
1/2 tsp. basil
1/2 tsp. garlic powder
1/2 tsp. onion powder
6 c. beef broth
1 can (8 oz) tomato sauce
1 can (14.5 oz) tomatoes and chilies
3/4 c. small pasta 
Salt and pepper, to taste 

Directions:

Preheat oven to 400°F. Line a baking sheet with parchment paper.

In a large bowl, combine the ground beef, onion, garlic, breadcrumbs, egg, Worcestershire sauce, salt, and pepper. Mix gently until combined.

Shape into tablespoon-sized meatballs and place on the prepared baking sheet.
Bake for 12 to 15 minutes, or until cooked through.

Or if pan-frying:
Brown the meatballs in a large skillet with olive oil, turning frequently until browned on all sides. Transfer to a plate.

In a large Dutch oven, heat olive oil over medium heat.

Add onion, carrots, celery, and green beans. Cook for 7 to 8 minutes, stirring occasionally.

Stir in parsley, oregano, basil, garlic powder, and onion powder. Cook for 1 minute.

Add beef broth, tomato sauce, and diced tomatoes with chilies.  Bring to a boil, then reduce heat and simmer for 7 to 10 minutes.

Add the pasta and meatballs.  Continue simmering for about 10 minutes, or until the pasta is tender.

Season with salt and pepper to taste.

Serve hot.

Tips for Best Success:

• Don't overmix the meatball mixture or the meatballs may become tough.
• Keep the meatballs uniform in size for even cooking.
• Use home-canned tomatoes and peppers if you have them.
• Add extra broth if the soup thickens during storage.
• Cook the pasta just until tender to prevent it from becoming mushy.

Variations and Substitutions:

• Use ground chicken or turkey for a lighter alternative to beef.
• Add more vegetables like zucchini, corn, peas, or spinach.
• Add red pepper flakes or extra chilies.
• Use rice instead of pasta for a great variation and a different texture.
• Replace the individual herbs with 1 tablespoon Italian seasoning.

Serving Suggestions:

Serve with:

• Crusty bread
• Homemade dinner rolls
• Garlic bread
• Side salad
• Crackers
• Cornbread

How to Store:

• Refrigerator:  Store covered for up to 4 days.
• Freezer:  Freeze for up to 3 months.
• Tip:  The pasta will absorb broth as it sits. Add additional broth when reheating if needed.

Frequently Asked Questions:

Can I make the meatballs ahead of time?
Yes. Prepare and refrigerate them up to a day ahead.

Can I freeze the soup?
Yes, although the pasta may soften after thawing.

Can I use frozen meatballs?
Yes, for a quicker version.

What pasta works best?
Ditalini, elbow macaroni, small shells, or other small pasta shapes.

Can I use home-canned tomatoes?
Absolutely. That's how my mother often made it.

Old-Fashioned Sloppy Joes (Taverns)

 A hearty homemade sloppy joe recipe packed with flavor and perfect on fresh buns.

One of our family's favorite meals has always been sloppy joes, sometimes called taverns depending on where you grew up.

I remember the school cafeteria had its own version that everyone looked forward to, but my mom's homemade recipe was always our favorite. Her version was packed with flavor, loaded with vegetables, and simmered in a rich homemade sauce.

We still make these often because they're easy, filling, and always a hit with the family. Served on homemade buns, they're the kind of comforting meal that brings back memories of our family gathered around the kitchen table to enjoy a meal and each other's company.

Ingredients:  

1 lb lean ground beef
1 onion, chopped fine
1 bell pepper, chopped fine
1 or 2 Jalapenos, chopped fine (Optional)
1 to 2 stalks celery, chopped fine
1/3 c. grated carrot (Optional)
3 garlic cloves, minced
3/4 tsp. salt 
3/4 tsp. black pepper
15 oz can tomato sauce
1/4 c. ketchup or bbq sauce
1 Tbs. Worcestershire sauce
1 Tbs. vinegar
2-3 tsp. brown sugar, or to taste
1 1/2 tsp yellow mustard
1 tsp. liquid smoke
1/4 tsp. chili powder
5 hamburger buns, toasted if desired

Directions:

In a large Dutch oven or skillet over medium-high heat, cook ground beef, onion, bell pepper, jalapeños, celery, carrot, and garlic until the beef is browned and the vegetables are tender.

Season with salt and pepper.

Stir in the tomato sauce, ketchup, Worcestershire sauce, vinegar, brown sugar, yellow mustard, liquid smoke and chili powder. Mix well.

Bring to a gentle boil, then reduce heat and simmer for 10 to 15 minutes, stirring occasionally, until thickened.

Taste and adjust seasonings if needed.

Serve hot on hamburger buns.

Tips for Best Success:

• Finely chop vegetables so they blend into the filling.
• Simmer long enough for the sauce to thicken.
• Toast the buns to prevent sogginess.
• Add extra brown sugar if you prefer a sweeter sloppy joe.
• Homemade buns make these especially good.

Variations and Substitutions:

• Use ground turkey for a lighter version.
• Add extra jalapeños or a pinch of cayenne to make it spicier..
• Add more vegetables like mushrooms or finely shredded zucchini work well.
• Use barbecue sauce for a smoky flavor variation.
• Skip the liquid smoke if using a smoky barbecue sauce.

Serving Suggestions:

Serve with:

• Homemade hamburger buns
• Potato chips
• French fries
• Potato salad
• Coleslaw
• Pickles
• Fresh fruit 

How to Store:

• Refrigerator:  Store in an airtight container for up to 4 days.
• Freezer:  Freeze for up to 3 months.
• Reheat:  Warm gently on the stovetop or in the microwave until heated through.

Frequently Asked Questions:

Why are they called taverns?
In many Midwestern states, loose meat sandwiches or sloppy joes are often called taverns.

Can I make this ahead of time?
Yes. The flavor improves after a day in the refrigerator.

Can I freeze the filling?
Absolutely. Freeze the meat mixture separately from the buns.

Can I make it less sweet?
Yes. Start with 2 teaspoons brown sugar and adjust to taste.

Do I have to use jalapeños?
No. They add a little heat but are completely optional.

Old-Fashioned Beef Pot Pie with Biscuits

A hearty homemade beef and vegetable casserole topped with fluffy golden biscuits

This was one of those meals my mother often made because it was filling, simple, and made good use of whatever was growing in the garden.

She usually picked the carrots and celery herself, chopped everything at the kitchen counter, and had supper bubbling away in the oven before the afternoon was over.

It was the kind of hearty meal that didn’t require fancy ingredients—just pantry staples, fresh vegetables, and a little time.

The creamy beef filling baked under fluffy homemade biscuits always made the kitchen smell wonderful.

It was comfort food at its best and one of those meals that always brought everyone to the table quickly.

Ingredients: 

1 pound ground beef
1 c. carrots, chopped
1 c. onions, chopped
1 c. celery,chopped
4 Tbs. butter
3 Tbs. flour
2 c. beef broth
1 1/2 tsp. garlic salt
1 tsp. onion powder
1 tsp. garlic powder
1/4 tsp. ground black pepper

Biscuits:

3 c. baking mix
1 c. buttermilk

Directions:

Preheat oven to 350°F.  Butter or lightly grease a 9x13-inch baking dish.

In a large cast iron skillet over medium-high heat, cook ground beef, carrots, onion, and celery until beef is browned and vegetables begin to soften.   Drain excess grease if needed.

Transfer mixture to a bowl.

In the same skillet, melt butter.

Whisk in flour gradually until smooth.  Cook for 1–2 minutes to remove raw flour taste.

Slowly whisk in beef broth until smooth and thickened.

Stir in garlic salt, onion powder, garlic powder, and black pepper.

Return beef and vegetable mixture to skillet.  Bring to a gentle simmer.  Remove from heat.

In a medium bowl, add baking mix. 

Make a well in the center and pour in buttermilk. Stir just until soft dough forms.  Do not overmix.

Turn dough onto lightly floured surface.  Roll to 1/2-inch thickness. Cut with a 2 1/2-inch biscuit cutter dipped in baking mix.

Pour beef filling into prepared baking dish.  Arrange biscuits evenly over the top.

Bake for 24–25 minutes, or until biscuits are golden brown and cooked through.

Let rest 5–10 minutes before serving. 

Tips for Best Success:

• Chop vegetables evenly
• Don’t overmix biscuit dough
• Keep biscuit dough soft
• Let filling thicken before baking
• Rest before serving for cleaner slices

Variations & Substitutions:

• Add peas or green beans
• Use ground turkey
• Add shredded cheddar to biscuits
• Use fresh garlic
• Add mushrooms

Serving Suggestions:

Perfect with:

• Garden salad
• Buttered corn
• Creamed peas
• Applesauce
• Fresh fruit

How to Store:

• Refrigerate leftovers up to 4 days
• Reheat covered at 350°F
• Freeze up to 2 months

Frequently Asked Questions:

Can I make it ahead?
Yes, assemble and refrigerate before baking.

Can I use canned biscuits?
Yes.

Why are my biscuits dense?
The dough was likely overmixed.

Can I use fresh broth?
Absolutely.