Old Fashioned Ground Beef and Vegetable Potato Casserole

This filling casserole combines seasoned ground beef and vegetables with layers of tender potatoes for an easy comfort-food dinner. 

This hearty ground beef and vegetable casserole is a comforting one-dish meal with plenty of flavor and just a little kick. Ground beef is cooked with onion, bell pepper, celery, carrot, and garlic, then seasoned with paprika, red pepper flakes, cayenne, and a few unexpected warm spices.

The vegetables can easily be adapted to what you have on hand, just as my mom did when she made this dish. She often used vegetables from her garden and adjusted the seasonings to give the beef and potatoes a slightly different flavor each time.

The recipe originally came from my mom's brother, who enjoyed cooking. It's one of those old-fashioned family recipes that's hearty, filling, and wonderfully comforting.

Ingredients:

1 pound ground beef
1  onion, chopped
1  green bell pepper, chopped
2  celery stalks, chopped
1  carrot, shredded or chopped fine
2 cloves garlic, minced
1/2 Tbs. paprika
3/4 tsp. black pepper
1/2 tsp. salt
1/4 tsp. crushed red pepper flakes
1/8 tsp. cayenne pepper
1 pinch ground cinnamon
1 pinch ground cloves
1 can peas, undrained
2 Tbs. red wine
1 Tbs. Worcestershire
1 cube beef bouillon or 1 tsp. beef bouillon powder
2 Tbs evaporated milk or half-and-half
2 to 3 potatoes, peeled and sliced

For seasoning the potatoes:
Salt
Black pepper
Paprika
Dried parsley, optional 

Directions: 

Preheat the oven to 350°F. Lightly grease a casserole dish or cast iron Dutch oven.

In a large skillet over medium heat, add the ground beef, onion, bell pepper, celery, carrot, and garlic. Cook for 5 to 8 minutes, breaking up the beef as it cooks, until the beef is browned and the vegetables are tender.

Stir in the paprika, black pepper, salt, red pepper flakes, cayenne pepper, cinnamon, and cloves. Cook for another minute to allow the seasonings to become fragrant.

Stir in the undrained peas, red wine, and Worcestershire sauce. Bring the mixture to a gentle bubble and cook for about 5 minutes, stirring occasionally, until slightly reduced.

Stir in the beef bouillon until completely dissolved. Remove the skillet from the heat and stir in the evaporated milk or half-and-half.

Arrange about one-third of the sliced potatoes in an even layer in the bottom of the prepared casserole dish or Dutch oven. Season lightly with salt, pepper, paprika, and parsley, if using.

Spread half of the beef and vegetable mixture over the potatoes. Add another one-third of the potatoes and season as before. Spread the remaining beef mixture over the potatoes, then finish with the remaining potato slices. Season the top potatoes with salt, pepper, and paprika.

Cover the dish with a lid or aluminum foil. Bake for about 45 minutes, or until the potatoes are tender when pierced with a fork.

Let the casserole rest for 5 to 10 minutes before serving. Sprinkle with additional dried parsley, if desired.

Tips for Best Success:

• Slice the potatoes thinly and evenly. This helps them cook through in the allotted time.
• Don't skip browning the beef. Browning adds flavor and gives the vegetables a chance to soften before the casserole goes into the oven.
• Use a flavorful potato. Russet, Yukon Gold, or another good baking potato all work well.
• Taste the filling before layering. Adjust the salt or pepper if needed, keeping in mind that the bouillon will add additional salt.
• Cover the casserole while baking. The trapped steam helps the potatoes become tender.
• Check the potatoes before removing the casserole from the oven. If they're not quite tender, cover and bake for another 5 to 10 minutes.
• Let it rest before serving. A short rest allows the juices to settle and makes the casserole easier to serve.

Variations and Substitutions:

•  Ground turkey: Substitute ground turkey for the beef, although the finished dish will have a lighter flavor.
  Different vegetables: Try frozen mixed vegetables, corn, green beans, mushrooms, or additional garden vegetables.
• Fresh peas: Fresh or frozen peas can be used instead of canned peas. If using frozen peas, add a little beef broth or water in place of some of the canned pea liquid.
• Potatoes: Yukon Gold or red potatoes work particularly well. Leave the skins on for a more rustic casserole if desired.
• More heat: Increase the red pepper flakes or cayenne, or add a little hot sauce to the beef mixture.
• Less heat: Omit the cayenne and red pepper flakes or reduce the amount.
• No wine: Substitute an equal amount of beef broth or water.
• Creamier filling: Use half-and-half for a slightly richer result.
• Garden-style version: Use whatever fresh vegetables are in season, following the spirit of the original family recipe.

Serving Suggestions:

This casserole is hearty enough to serve as a complete meal, but it also pairs nicely with a simple side.

• A crisp green salad
• Steamed green beans or broccoli
• Roasted vegetables
• Crusty bread or dinner rolls
• A simple cucumber and tomato salad
• Applesauce for a nostalgic, old-fashioned pairing

How to Store:

• Refrigerator: Let the casserole cool, then cover tightly or transfer leftovers to an airtight container. Refrigerate for up to 3 to 4 days.
• Reheating: Reheat individual portions in the microwave until hot throughout. For larger portions, cover and reheat in a 350°F oven until warmed through.
• Freezer: The casserole can be frozen, although the texture of the potatoes may become somewhat softer after thawing. Cool completely, wrap tightly, and freeze for up to 2 to 3 months for best quality. Thaw overnight in the refrigerator before reheating.

Frequently Asked Questions:

Can I make this casserole ahead of time?

Yes. You can assemble the casserole ahead of time, cover it, and refrigerate it until you're ready to bake. Because the potatoes will be cold, you may need to add some extra baking time.

What kind of potatoes work best?

Russet and Yukon Gold potatoes are both good choices. The most important thing is to slice them thinly and evenly so they cook at the same rate.

Can I use frozen peas instead of canned?

Yes. Frozen peas work well. Since canned peas provide some liquid, add a small amount of beef broth or water if the filling seems too dry.

Can I leave out the wine?

Absolutely. Replace the red wine with an equal amount of beef broth or water.

How spicy is this casserole?

It has a mild-to-moderate kick from the red pepper flakes and cayenne. You can easily adjust the amount to suit your taste.

Why are cinnamon and cloves added to the beef?

Only a small pinch of each is used. They add subtle warmth and depth to the seasoning without making the casserole taste sweet.

Can I use a Dutch oven instead of a casserole dish?

Yes. A cast-iron Dutch oven works especially well for this recipe because it can go directly from the stovetop to the oven.

Mom's Homemade Taco Burgers

 A Simple, Flavorful Recipe That Brings Back Sweet Memories.

These homemade taco burgers are a nostalgic recipe from my mom that brings back memories of shopping trips we took together when I was growing up. We lived in a small town, so when we needed to do some serious shopping, we would make the two-hour drive to one of the bigger cities.

We would spend the day visiting some of our favorite stores, including TG&Y, K-Mart, and several thrift stores. Before heading home, we would do our grocery shopping and usually stop for something to eat at Taco John's or Taco Bell. Taco burgers and enchiladas were our usual choices, and to me, they were a real treat because eating out was something we rarely did.

Oftentimes we would simply eat in the car before starting the long drive home. It gave us a chance to relax, chat, and make sure we had everything we needed before we left the city. Looking back, those quiet meals together were just as special as the food.

I recently came across my mom's recipe, and it brought all those memories back. These taco burgers are made with seasoned ground beef, homemade taco sauce, cheese, lettuce, and onion, all piled onto a hamburger bun. They are a simple, filling meal with plenty of old-fashioned comfort food flavor. This is  on the supper menu tonight: taco burgers on homemade buns, refried beans, and Spanish rice.  

Ingredients:

Taco Sauce Ingredients
8 ounces canned tomato sauce
1/3 c. water
1 Tbs. white vinegar
1 1/2 tsp. chili powder
1 1/2 tsp. ground cumin
1 1/2 tsp. dried minced onions
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/4 tsp. paprika
1/4 tsp. sugar
1/4 tsp. cayenne pepper

Beef Ingredients
1 1/3 pounds ground beef
1 onion, diced
2 jalapeños, diced
4 cloves garlic, minced
1 Tbs. chili powder
3 tsp. ground cumin
1 tsp. onion powder
1 tsp. garlic powder
1/2 tsp. seasoning salt
1/2 tsp. paprika
1/2 tsp. beef bouillon powder
1/4 tsp. sugar
3/4 to 1 c. water
2 Tbs. refried beans
4 white hamburger buns
Cheddar cheese, pepper jack or Colby Jack cheese, shredded
onions, diced 
lettuce, shredded

Directions:

In a small saucepan over medium-low heat, combine the tomato sauce, water, vinegar, chili powder, cumin, dried minced onion, garlic powder, onion powder, paprika, sugar, and cayenne pepper. Bring the mixture to a gentle simmer. Reduce the heat to low and simmer for 15 to 20 minutes, stirring occasionally. Remove from the heat and allow the sauce to cool to room temperature.

Heat a large cast-iron skillet over medium-high heat. Add the ground beef, diced onion, jalapeños, and minced garlic. Cook, breaking the beef apart as it cooks, until the beef is no longer pink and the onions are tender.

Stir in the chili powder, cumin, onion powder, garlic powder, seasoning salt, paprika, beef bouillon powder, sugar, water, and refried beans. Mix well until everything is thoroughly combined.

Reduce the heat to medium-low and simmer for about 20 minutes, stirring occasionally, until most of the excess moisture has cooked away. The mixture should remain moist but not watery.

Place the bottom half of each hamburger bun on a plate. Spoon a generous portion of the seasoned beef mixture onto each bun. Drizzle about 1 tablespoon of taco sauce over the beef. Top with shredded cheese, diced onion, and shredded lettuce. Place the top half of the bun over the toppings.

Serve immediately while warm.

Tips for the Best Success:

• Don't rush the taco sauce. Allowing it to simmer gives the seasonings time to blend and creates a more flavorful sauce.
• Cook off most of the excess liquid. The taco meat should be moist and flavorful without being so wet that it makes the bun soggy.
• Adjust the heat to your taste. Jalapeños and cayenne pepper both add heat, so you can reduce either one for a milder burger.
• Use sturdy buns. Homemade hamburger buns work wonderfully, but a good-quality store-bought bun will also hold up well to the juicy taco meat.
• Shred your own cheese if possible. It melts nicely over the hot beef and gives the burgers a fresh flavor.
• Make extra sauce. If you enjoy a saucier taco burger, having extra taco sauce at the table makes it easy for everyone to add more.

Variations and Substitutions:

• Make It Milder. Leave out the jalapeños and omit the cayenne pepper.
• Make It Spicier. Use hot jalapeños, add a little extra cayenne, or substitute pepper jack cheese for a little more heat.
• Try Ground Turkey. Ground turkey can be substituted for the ground beef. You may want to add a little extra seasoning since turkey has a milder flavor.
• Change the Cheese. Cheddar, Colby Jack, Monterey Jack, and pepper jack all work well.
• Add More Toppings. Try diced tomatoes, sliced jalapeños, sour cream, chopped green onions, or your favorite taco toppings.
• Use Homemade Buns.  If you enjoy baking, homemade hamburger buns make these taco burgers feel even more special—and they're especially fitting with this family recipe.

Serving Suggestions:

These taco burgers make a filling meal on their own, but they pair nicely with simple sides such as:

• Potato wedges or French fries
• Tortilla chips and salsa
• Refried beans
• Mexican-style rice
• Corn
• A simple green salad
• Coleslaw
• Fresh fruit

For a casual family dinner, set out the taco meat, sauce, cheese, lettuce, and onions and let everyone build their own taco burger.

How to Store:

• Refrigerate:  Store leftover taco meat and taco sauce separately in airtight containers in the refrigerator. The taco meat and taco sauce will keep for about 3 to 4 days. 
• Reheating:  Reheat it in a skillet over medium-low heat or in the microwave until heated through.
• Freezer:  Allow it to cool completely, place it in a freezer-safe container or bag, and freeze for up to 3 months. Thaw in the refrigerator before reheating.

Frequently Asked Questions:

Can I make the taco meat ahead of time?
Yes. The taco meat can be prepared a day or two ahead of time and refrigerated. Reheat it gently before assembling the burgers.

Can I freeze taco burger meat?
Yes. The cooked taco meat freezes well. Cool it completely before placing it in a freezer-safe container or freezer bag.

Do I have to use jalapeños?
No. The jalapeños add flavor and heat, but you can leave them out if you prefer a milder taco burger.

Can I use a different type of ground meat?
Yes. Ground turkey or ground chicken can be substituted for ground beef, although the flavor will be slightly different.

Why are refried beans added to the meat?
The small amount of refried beans helps give the taco meat a thicker, cohesive texture while adding a little extra richness.

Can I use store-bought taco sauce?
You can, although the homemade sauce is part of what makes this recipe special. It is simple to prepare and lets you control the flavor and heat.

Can I make these with homemade hamburger buns?
Absolutely. Homemade buns are an especially nice choice for this recipe and make the meal feel even more homemade.

Homemade One-Pot Beef Lasagna

Ground beef, tender noodles, rich tomato sauce, and three delicious cheeses come together in this simple weeknight meal.

Do you love lasagna but wish it didn't take so much time to prepare? This Quick and Easy One-Pot Lasagna is a simple way to enjoy those familiar Italian-inspired flavors without all the layering and extra dishes.

This is another recipe I found in my mother's collection, and I remember her making it when I was growing up. Back then, I didn't really know there was a longer way to make this classic dish.  I was familiar with the kind she made that was quick and easy to put together.

Instead of layering everything like a traditional lasagna, the noodles cook right in the sauce, making it a simple, hearty meal with all those familiar flavors. It's a wonderful reminder that sometimes the old family recipes have their own special way of doing things.

 Ground beef, onions, garlic, bell pepper, carrots, celery, tomatoes, and mushrooms simmer together with broken lasagna noodles in a rich tomato and beef broth sauce. Once the noodles are tender, mozzarella and Parmesan are stirred in until melted, and creamy ricotta adds that delicious finishing touch.

Everything cooks together in one Dutch oven on the stovetop, making this a convenient meal for busy weeknights or whenever you're craving a comforting homemade dinner.

Ingredients:

1 pound ground beef
1 onion, chopped
3 cloves garlic, minced 
1 bell pepper, chopped
1 carrot, finely diced
1 celery rib, finely diced
1 (14.5 oz can) can petite diced tomatoes with green chilies 
1 (28 oz can)can crushed tomatoes
1 can sliced mushrooms, undrained
1 Tbs. Italian Seasoning
4 cups beef broth (or 4 tsp. beef bouillon powder and 4 c. water)
12 oz lasagna noodles
1 c. mozzarella cheese, shredded
1 c. Parmesan cheese, shredded
1/2 c. ricotta cheese

Directions: 

In a large Dutch oven over medium-high heat, cook the ground beef, chopped onion, garlic, bell pepper, carrot, and celery. Break the beef into crumbles as it cooks. Once the beef is browned and the vegetables begin to soften, drain off any excess grease.

Stir in the diced tomatoes with green chilies, crushed tomatoes, undrained sliced mushrooms, Italian seasoning, and beef broth.

If using bouillon, combine the 4 cups of water with the 4 teaspoons of beef bouillon powder before adding.

Stir well and bring the mixture to a boil.

Break the lasagna noodles into bite-sized pieces and stir them into the boiling liquid, making sure they are mostly submerged.

Return the mixture to a boil, then reduce the heat to medium-low. Cover the Dutch oven and simmer for 15–20 minutes, stirring occasionally to keep the noodles from sticking together.

Cook until the pasta is tender and cooked through. If the mixture becomes too thick before the noodles are done, add a little extra broth or water.

Add the mozzarella and Parmesan cheese. Stir until the cheeses melt into the hot lasagna.

Gently stir in the ricotta cheese until it is incorporated. You can also leave a few small pockets of ricotta throughout the dish.

Let the lasagna rest for a few minutes to thicken slightly. Spoon into bowls and serve warm.

Tips for Best Success:

Use a large Dutch oven. The pasta expands as it cooks, so choose a pot with enough room for all the ingredients.
Break the noodles into similar-sized pieces. This helps them cook more evenly and makes the finished dish easier to eat.
Stir occasionally. Lasagna noodles can stick together or to the bottom of the pot, especially as the sauce thicken.
Keep the noodles submerged. Push any pieces sticking out of the liquid down into the sauce as much as possible.
Check the pasta for doneness. The cooking time can vary depending on the brand and thickness of the noodles.
Adjust the liquid as needed. If the sauce gets too thick before the noodles are cooked, add a little extra broth or water.
Add the cheeses at the end. Stirring them in after the pasta is cooked helps keep the cheese from sticking to the bottom during simmering.
Taste before serving. The beef broth, bouillon, and Parmesan all contribute salt, so additional salt may not be necessary.

Variations and Substitutions:

Ground beef and Italian Sausage:  Replace part of the ground beef with Italian sausage for a richer, more savory flavor. Brown it along with the beef and vegetables.
Add more vegetables:  Chopped zucchini, spinach, or extra mushrooms are easy additions. Add firmer vegetables with the other vegetables when browning, and stir in spinach near the end.
Change the cheese:  Add extra mozzarella for a cheesier dish, or use a combination of mozzarella and Parmesan with a little provolone. You can also increase the ricotta if you enjoy a creamier lasagna.
Make it milder:  Use petite diced tomatoes without green chilies if you prefer a milder flavor. You can also reduce the amount of Italian seasoning to suit your taste.
Use gluten-free noodles.  Gluten-free lasagna noodles can be used, but cooking times and liquid absorption may differ. Follow the package guidance and check the noodles frequently.

Serving Suggestions:

This one-pot lasagna is a filling meal on its own, but it pairs wonderfully with a few simple sides:

• Garlic bread
• Perfect for soaking up the extra tomato sauce.
• Green salad
• A fresh salad with a simple Italian dressing balances the hearty lasagna.
• Steamed vegetables
• Green beans, broccoli, or carrots make an easy vegetable side.
• Homemade bread

Serve with a slice of warm bread for a comforting, homemade dinner.

How to Store:

• Refrigerator: Allow the leftover lasagna to cool, then transfer it to an airtight container. Refrigerate within 2 hours of cooking and enjoy within 3–4 days.
• Freezer: Place cooled leftovers in freezer-safe containers. Freeze for up to 2–3 months for best quality. The noodles may soften somewhat after thawing.
• Reheating: Reheat individual portions in the microwave, stirring as needed, until heated through. For stovetop reheating, place the lasagna in a saucepan with a splash of broth or water and warm over medium-low heat, stirring occasionally.
• The noodles will continue to absorb liquid as the dish sits, so adding a little extra broth or water helps loosen the sauce when reheating.

Frequently Asked Questions:

Can I use regular lasagna noodles?
Yes! Regular, uncooked lasagna noodles are what this recipe calls for. Break them into bite-sized pieces before adding them to the pot. Check for tenderness before serving.

Do I need to boil the noodles separately?
No. The noodles cook directly in the tomato and beef broth mixture, which saves time and reduces the number of dishes to wash.

Can I make this recipe without a Dutch oven?
Yes. Use a large, heavy-bottomed pot with a lid. It should be large enough to hold the sauce, noodles, and cheese without overflowing.

Is this recipe spicy?
It has a little potential heat from the diced tomatoes with green chilies. For a milder dish, substitute regular petite diced tomatoes.

Can I prepare this ahead of time?
You can chop the vegetables and brown the ground beef ahead of time, then refrigerate them separately until ready to cook. For the best noodle texture, add and cook the pasta just before serving.

Why did my lasagna become too thick?
The noodles absorb liquid as they cook and continue to absorb sauce as the dish rests. Stir in a little warm beef broth or water until it reaches your preferred consistency.

Can I bake this in the oven instead?
The directions provided are for stovetop cooking. If you want to offer an oven-baked version, it would need a separate set of instructions with an appropriate oven temperature, covered baking time, and directions for checking the noodles. 

Kid Friendly Mini Meatloaf Muffins with a Tangy Glaze

Moist, flavorful individual meatloaves topped with a sweet and tangy ketchup glaze. 

I served these meatloaf muffins quite often when my kids were little. They seemed to enjoy eating meatloaf so much more when it was served this way. There was just something about having their own little meatloaf muffin that made dinner more fun. However, they would sometimes squabble about who got the one with the most glaze. To solve that problem, I always doubled the glaze recipe so they could add more if they desired.

Even though my kids are grown now, they still enjoy their meatloaf served this way!

These meatloaf muffins are moist, flavorful, and easy to make. Each one is topped with a delicious sweet and tangy glaze that adds just the right finishing touch. They are also a great option when you want a comforting, family-friendly meal without having to slice a traditional meatloaf.

Ingredients: 

For the Meatloaf Muffins:
1 pound ground beef 
1/2 c.  crushed stuffing mix or Italian-style breadcrumbs
1 large egg
1 onion, finely chopped
1 bell pepper, finely chopped
2 cloves garlic, minced
1/4 c. milk
1/4 c. spicy ketchup
1 Tbs. Worcestershire sauce
1/2 Tbs. prepared mustard
1/2 tsp. salt
1/2 tsp.  black pepper
1/2 tsp. smoked paprika
1/2 tsp.  Italian seasoning
1/2 tsp. onion powder
1/2 tsp.  garlic powder
1 tsp. parsley 

For the Glaze: 
1/4 c. spicy ketchup
1 Tbs. brown sugar
1 1/2 tsp. Worcestershire sauce
1/2 tsp. prepared mustard

We often double the glaze because it makes a delicious dipping sauce for the meatloaf muffins.

Directions:

Heat the oven to 375°F. Lightly grease a standard muffin tin to make removing the meatloaf muffins easier.

In a small bowl, whisk together the spicy ketchup, brown sugar, Worcestershire sauce, and mustard until well combined. Set aside.

In a large mixing bowl, combine the ground beef, crushed stuffing mix or breadcrumbs, egg, chopped onion, bell pepper, garlic, milk, spicy ketchup, Worcestershire sauce, mustard, salt, black pepper, smoked paprika, Italian seasoning, onion powder, garlic powder, and parsley.

Use your hands or a spoon to mix everything together just until the ingredients are evenly combined. Be careful not to overmix, as this can make the meatloaf muffins dense and tough.

Divide the meat mixture among the prepared muffin cups, filling each one almost to the top. Gently press the mixture down so the muffins hold together while baking.

Spoon the prepared glaze generously over the top of each meatloaf muffin, spreading it evenly.

Bake for 25 to 30 minutes, or until the meatloaf muffins reach an internal temperature of 160°F when checked with an instant-read thermometer.

Remove the pan from the oven and let the meatloaf muffins rest for about 5 minutes.

Carefully run a knife around the inside edge of each muffin cup to loosen the meatloaf muffins from the sides. Gently remove them from the pan and place them on a serving plate.

Serve and enjoy!

Tips for the Best Meatloaf Muffins:

• Don't overmix the meat. Mix just until everything is combined. Overworking the mixture can result in tough meatloaf muffins.
• Chop the vegetables finely. Smaller pieces cook more evenly and make the muffins easier to eat.
• Grease the muffin tin well. This helps prevent sticking and makes the meatloaf muffins easier to remove.
• Use a meat thermometer. Ground beef should reach an internal temperature of 160°F for food safety.
• Let them rest before removing them. A few minutes of resting helps the meatloaf muffins firm up so they are less likely to fall apart.
• Make extra glaze. If your family enjoys the sweet and tangy topping, doubling the glaze gives you plenty for dipping.
• Don't worry if some grease collects in the pan. Ground beef can release some fat as it cooks. Carefully drain it from the pan after baking if needed.

Variations and Substitutions:

• Ground turkey: Substitute ground turkey for the ground beef. Since turkey is leaner, be careful not to overcook it so the muffins stay moist.
• Ground sausage: Substitute part of the ground beef with ground sausage for extra flavor. A 50/50 combination of ground beef and sausage works especially well.
• Different breadcrumbs: Regular breadcrumbs, seasoned breadcrumbs, or crushed crackers can be used instead of Italian-style breadcrumbs or stuffing mix.
• Mild ketchup: If you don't want much heat, use regular ketchup instead of spicy ketchup.
• Add cheese: Place a small cube of cheddar or mozzarella in the center of each meatloaf muffin before baking for a cheesy surprise.
• Change the vegetables: Finely chopped mushrooms, shredded carrots, celery, or zucchini can be added to the meat mixture.
• Extra smoky flavor: Add a little more smoked paprika or use a smoky barbecue sauce in place of some of the ketchup in the glaze.
• Make them smaller: For kid-sized portions or appetizers, divide the mixture among more muffin cups and reduce the baking time. Check the internal temperature rather than relying only on the clock.

Serving Suggestions:

These meatloaf muffins go well with all the classic comfort-food sides. Try serving them with:

• Mashed potatoes and gravy
• Macaroni and cheese
• Green beans
• Buttered corn
• Roasted vegetables
• Steamed broccoli
• A simple garden salad
• Dinner rolls or homemade biscuits

For a fun family dinner, serve the meatloaf muffins with mashed potatoes and a vegetable on the side. Don't forget a little extra glaze for dipping!

How to Store:

• Refrigerator:  Allow the meatloaf muffins to cool, then place them in an airtight container and refrigerate for up to 3–4 days.
• Freezer:  Meatloaf muffins freeze well. Once completely cooled, wrap them individually or place them in a freezer-safe container or bag. Freeze for up to 3 months for the best quality.
• To reheat:  Thaw frozen meatloaf muffins in the refrigerator overnight when possible. Reheat in the microwave until heated through, or place them in a 350°F oven until warm. Add a little extra glaze before serving if desired.

Frequently Asked Questions:

Can I make these meatloaf muffins ahead of time?
Yes. You can prepare the meat mixture ahead of time and keep it covered in the refrigerator until you're ready to bake. You can also bake the muffins ahead of time and reheat them when needed.

Can I use regular breadcrumbs instead of stuffing mix?
Absolutely. Italian-style breadcrumbs work especially well, but plain or seasoned breadcrumbs can also be used.

Can I use ground turkey instead of ground beef?
Yes. Ground turkey can be substituted for the beef. Keep an eye on the cooking time and use a meat thermometer to make sure the muffins reach a safe internal temperature.

How do I keep meatloaf muffins from falling apart?
Be sure to use enough binding ingredients, gently press the mixture into the muffin cups, and allow the muffins to rest for about 5 minutes after baking before removing them.

Can I double the glaze?
Yes, and it's a great idea if your family likes extra sauce. The glaze also makes a tasty dipping sauce for the meatloaf muffins.

Can I make these without a muffin tin?
You can use the same meat mixture to make individual mini meatloaves on a parchment-lined baking sheet. Shape them into small loaves and adjust the cooking time as needed, checking for an internal temperature of 160°F.

How many meatloaf muffins does this recipe make?
The number will depend on how full you make the muffin cups. A standard 12-cup muffin tin will generally give you about 8 to 10 generously sized meatloaf muffins.

Mom’s Slow-Baked Beef Short Ribs

Tender, Fall-Off-the-Bone Ribs with a Simple Homemade Sauce

There is something wonderful about a meal that doesn't require a long list of fancy ingredients to taste delicious. These slow-baked beef short ribs are a perfect example.

The ribs are seasoned simply with salt, pepper, garlic powder, and onion powder, then baked at a low 200°F temperature for 5 to 6 hours. The slow cooking gives the beef plenty of time to become tender and juicy until the meat practically falls off the bone.

The sauce is made with pantry staples, including tomato sauce, ketchup, vinegar, Worcestershire sauce, chili powder, and dried mustard. Using both tomato sauce and ketchup gives the sauce a little more depth than a sauce made with ketchup alone.

This is a comforting, old-fashioned meal that is easy to put together and lets the oven do most of the work.

Ingredients:

3 to 4 pounds beef short ribs
Salt and pepper, to taste
1 Tbs. garlic powder
1 Tbs. onion powder
1 onion, chopped
1 can (8 ounces) tomato sauce
1/2 c. ketchup
1 1/2 c. water
3 Tbs. vinegar
3 Tbs. Worcestershire sauce
1 1/2 Tbs. granulated sugar or brown sugar
1 Tbs. chili powder
1 Tbs. dried mustard

Directions:

Preheat your oven to 200°F.

Generously season both sides of the beef short ribs with salt, pepper, garlic powder, and onion powder.

Arrange the seasoned ribs in a Dutch oven or roasting pan.

In a medium bowl, combine the onion, tomato sauce, ketchup, water, vinegar, Worcestershire sauce, sugar, chili powder, and dried mustard. Stir until well combined.

Pour half of the sauce over the ribs. Turn the ribs over, then pour the remaining sauce over the top.

Cover the Dutch oven or roasting pan tightly with a lid.

Bake at 200°F for 5 to 6 hours, or until the beef is very tender, and the meat is falling away from the bones.

Carefully remove the ribs from the pan and serve with some of the sauce spooned over the top.

Tips for Best Success:

• Use a tightly covered pan. Keeping the pan covered helps hold in moisture during the long cooking time.
• Don't rush the cooking. The low 200°F temperature is intentional. Give the ribs the full cooking time they need to become tender.
• Check for tenderness rather than relying only on the clock. Ribs can vary in size, so begin checking around the 5-hour mark.
• Season both sides of the ribs. This gives the beef flavor throughout rather than relying only on the sauce.
• Don't worry if the ribs don't look done at 5 hours. If the meat isn't tender enough to pull easily from the bone, cover them again and continue baking.
• Let the ribs rest for a few minutes before serving. This makes them easier to handle and serve.

Variations and Substitutions:

• Apple cider vinegar: Use apple cider vinegar in place of regular vinegar for a slightly sweeter flavor.
• Brown sugar: Substitute brown sugar for the granulated sugar for a deeper, slightly molasses-like flavor.
• Spicier ribs: Add a pinch of cayenne pepper or a little hot sauce to the sauce.
• Milder flavor: Reduce the chili powder if you prefer a less pronounced chili flavor.
• Yellow mustard: If you don't have dried mustard, a small amount of prepared yellow mustard can be used, although it will slightly change the texture and flavor of the sauce.
• Tomato sauce and ketchup: Keep both if possible. The combination gives the sauce a richer tomato flavor and a nice balance of sweetness and tanginess.

Serving Suggestions:

These tender beef short ribs pair especially well with classic comfort-food sides.

Try serving them with:

• Mashed potatoes
• Buttered corn
• Green beans
• Creamed peas
• Roasted or glazed carrots
• Coleslaw
• Macaroni and cheese
• Homemade biscuits
• Cornbread

Spoon some of the flavorful sauce from the pan over the ribs and mashed potatoes for an especially comforting meal.

How to Store:

• Refrigerator:  Allow leftover ribs to cool, then place them in an airtight container along with some of the sauce. Refrigerate for up to 3 to 4 days.
• Freezer:  For longer storage, place the cooled ribs and sauce in a freezer-safe container or freezer bag. Freeze for up to 3 months for the best quality.
• To reheat:  Thaw frozen ribs in the refrigerator overnight. Reheat gently in a covered baking dish at 300°F until heated through. Adding a little of the reserved sauce or a splash of water can help keep the meat moist.

Frequently Asked Questions:

Can I cook these beef ribs at a higher temperature?
Yes, but the cooking time will need to be adjusted. The original recipe is specifically designed for low-and-slow cooking at 200°F, which helps produce very tender ribs.

How do I know when the ribs are done?
The best indication is tenderness. The meat should be very tender and pull away from the bone easily. If it is still tough, cover the pan and continue cooking.

Can I make these ribs ahead of time?
Yes. The ribs can be cooked a day ahead and refrigerated in their sauce. Reheat them gently in a covered dish before serving.

Can I use boneless beef short ribs?
Yes. Boneless short ribs can be used, but the cooking time may vary depending on the size and thickness of the pieces. Check them for tenderness as they cook.

Do I need to brown the ribs first?
No. This recipe does not require browning. The ribs are seasoned, covered with sauce, and baked low and slow, making this a particularly easy preparation.

What should I do with the leftover sauce?
Don't throw it away! The flavorful sauce can be spooned over the ribs and mashed potatoes or other side dishes. 

Mom’s Homemade Cheeseburger Pie with Jalapeños

A comforting ground beef and cheddar pie with a tender homemade crust and creamy pickle-mustard sauce. 

Mom rarely bought processed baking mixes like Bisquick. She knew that many of those convenient mixes were simple enough to make at home, and making them herself helped stretch the grocery budget a little further.

This cheeseburger pie is one of those recipes.

A simple homemade batter takes the place of a packaged baking mix and becomes the crust and topping for seasoned ground beef, onion, jalapeño peppers, and plenty of shredded Cheddar cheese. Once baked, the result is a hearty, comforting meal that is easy to slice and serve.

The homemade sauce is what makes this recipe especially good. Made with mayonnaise, sweet pickle relish, mustard, ketchup, vinegar, and a few simple seasonings, it has that familiar tangy burger-sauce flavor that pairs beautifully with the warm beef and cheese.

This is the kind of practical family recipe Mom loved, made with everyday ingredients, filling enough to feed the family, and without having to spend money on a boxed mix.

Ingredients:

1 c. flour
1 1/2 tsp. baking powder
1/4 tsp. salt
2 Tbs. cold butter (or shortening/vegetable oil)
2 c. milk
4 eggs
2 jalapeno peppers, finely chopped
1 pound ground beef
1 onion, chopped
1 tsp. garlic powder
1 tsp. onion powder
Salt and pepper to taste
1 to 2 cups shredded Cheddar cheese

Sauce:
1/2 c. mayonnaise
2 Tbs. sweet pickle relish 
1 Tbs. mustard 
1 tsp. ketchup
1/2 tsp. vinegar 
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. paprika 

Directions:

Preheat your oven to 375°F. Grease a 9-inch pie plate and set it aside.

In a small bowl, combine the mayonnaise, sweet pickle relish, mustard, ketchup, vinegar, garlic powder, onion powder, and paprika. 

Whisk with a fork or small whisk until smooth. Cover and refrigerate while you prepare the pie so the flavors have time to blend.

In a large cast-iron skillet over medium-high heat, cook the ground beef and chopped onion until the beef is browned and the onion is tender and translucent. Drain off any excess grease. 

Add the garlic powder, onion powder, and salt and pepper to taste. Stir well, then remove the skillet from the heat and set the beef mixture aside.

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

Cut the cold butter into the flour mixture using a pastry blender or two table knives. Continue until the mixture resembles fine crumbs.  If using vegetable oil instead of butter, simply whisk the oil into the flour mixture rather than cutting it in. 

Add the milk, eggs, and finely chopped jalapeño peppers. Whisk until the batter is smooth and well combined.

Pour half of the batter into the prepared pie plate. Bake for 8 to 10 minutes, or until the batter is puffy and lightly set but not fully browned.

Carefully remove the pie plate from the oven. Spoon the seasoned beef mixture evenly over the partially baked bottom layer.

Sprinkle 1 to 2 cups of shredded Cheddar cheese evenly over the beef.

Carefully pour the remaining batter evenly over the beef and cheese.

Return the pie to the oven and bake for 20 to 25 minutes, or until the top is golden brown and a knife inserted into the center comes out clean.

Allow the pie to cool for about 5 minutes before slicing.

Slice into wedges and serve warm with the homemade sauce drizzled over the top or served alongside.

Tips for Best Success:

• Use cold butter if you are making the batter with butter. Cold butter helps create a tender, biscuit-like texture.
• Don't overmix the batter. Whisk just until the ingredients are combined and smooth.
• Drain the ground beef well. Removing excess grease keeps the pie from becoming oily.
• Don't skip the partial bake. The first short bake gives the bottom layer enough time to set before the beef filling is added.
• Let the pie rest before slicing. Five minutes gives the layers a chance to settle, making the pie easier to cut and serve.
• Adjust the jalapeños to your taste. Two peppers give the pie a noticeable kick. For a milder version, use one jalapeño and remove the seeds and membranes.
• Don't skimp on the cheese. Cheddar melts beautifully into the beef filling and gives the pie that classic cheeseburger flavor.
• Make the sauce ahead of time. Even 30 minutes in the refrigerator gives the flavors a little more time to come together.

A Note About the Batter

The homemade batter is similar in purpose to the baking-mix-based batter used in many old-fashioned impossible or cheeseburger pies. The short pre-bake helps create a sturdier bottom layer before the filling is added.

Variations and Substitutions:

• Make It Milder:  Use one jalapeño instead of two, or leave the jalapeños out completely for a family-friendly version with no heat.
• Use a Different Cheese:  Cheddar is a natural choice, but you can substitute Colby, Monterey Jack, Pepper Jack, or a combination of your favorite melting cheeses.
• Add More Burger Flavor:  Add a little Worcestershire sauce to the cooked ground beef for an extra savory flavor.
• Add Pickles:  For even more cheeseburger flavor, add a few tablespoons of finely chopped dill pickles to the cooked beef mixture.
• Try Ground Turkey:  Ground turkey can be substituted for the ground beef. Because turkey is leaner, be careful not to overcook it.
• Use Oil Instead of Butter:  Vegetable oil can be used in place of the butter in the batter. If using oil, simply whisk it into the flour mixture rather than cutting it in.
• Adjust the Sauce:  If you prefer a sweeter burger sauce, add a little extra pickle relish or ketchup. For more tang, add a small splash of vinegar.

Serving Suggestions:

This cheeseburger pie is filling enough to serve as a complete meal, but it also pairs nicely with simple side dishes.

Try serving it with:

• A crisp green salad
• Coleslaw
• Potato salad
• French fries or oven-baked potato wedges
• Roasted vegetables
• Steamed green beans
• Corn on the cob
• A simple tomato and cucumber salad

For a fun old-fashioned burger night, serve the pie with pickles, sliced tomatoes, lettuce, and the homemade sauce on the side.

How to Store:

• Refrigerator:  Allow leftover cheeseburger pie to cool, then cover it tightly or place it in an airtight container. Refrigerate for up to 3 to 4 days.
• Reheating:  Individual slices can be reheated in the microwave until warmed through. For a better texture, reheat slices in a 350°F oven until hot.
• Freezing:  The baked pie can be frozen, although the texture of the batter may be slightly softer after thawing. For best results, wrap individual portions well and freeze for up to 2 to 3 months. Thaw overnight in the refrigerator and reheat until hot.
• Sauce:  Store the sauce separately in a covered container in the refrigerator and use within about 3 to 4 days.

Frequently Asked Questions:

Can I make this cheeseburger pie without jalapeños?
Absolutely. The jalapeños can be left out entirely if you prefer a mild cheeseburger pie.

Can I use pre-shredded Cheddar cheese?
Yes. Pre-shredded cheese works, although freshly shredded Cheddar generally melts a little more smoothly.

Why does the recipe partially bake the bottom crust?
The short first bake allows the bottom layer of batter to firm up before the beef filling is added. This helps create distinct layers in the finished pie.

Can I use shortening instead of butter?
Yes. Shortening can be substituted for the butter in the same amount.

Can I use vegetable oil?
Yes. Use 2 tablespoons of vegetable oil. Unlike cold butter or shortening, the oil does not need to be cut into the flour. Simply whisk it into the batter with the other wet ingredients.

Can I make the sauce ahead of time?
Yes, and it is actually a good idea. The sauce can be made several hours ahead and refrigerated until serving.

What kind of ground beef works best?
An 80/20 or 85/15 ground beef works well because it provides plenty of flavor without making the pie excessively greasy. Be sure to drain off excess grease after browning.

Can I make this recipe less spicy?
Yes. Use only one jalapeño, remove the seeds and membranes, or omit the peppers completely.

How do I know when the pie is done?
The top should be golden brown, and a knife inserted into the center should come out clean or with only a little melted cheese or moisture attached. 

Mom’s Homemade Beef Stroganoff with Cream Cheese

A rich and comforting family recipe made from scratch with tender ground beef, mushrooms, sour cream, cream cheese, and egg noodles.

This is one of those recipes that reminds me why homemade meals are worth the little bit of extra effort. You can certainly buy a packaged beef stroganoff mix, but this homemade version tastes so much better.

My mom made this often when I was growing up, and I still make it today. The sour cream gives the sauce a wonderful richness, while the cream cheese adds a slightly tangy flavor that makes this stroganoff especially creamy and comforting.

It’s an easy, hearty meal that comes together in one skillet after the noodles are cooked, making it a wonderful choice for a busy weeknight.

Ingredients:

6 ounces wide egg noodles
2 Tbs. butter
1 pound ground beef
1 onion, chopped
3 cloves garlic, minced or pressed
2 tsp. Worcestershire sauce
1 tsp. tomato paste
3 Tbs.flour
1 can sliced mushrooms, undrained
1 c. beef stock
1/2 c. sour cream
5 oz. cream cheese
Salt and pepper to taste

Directions:

Bring a large pot of generously salted water to a rolling boil. 

Add the egg noodles and cook according to the package directions until just tender. Drain well.

Return the noodles to the pot and stir in the butter until melted. Set aside.

Heat a large cast-iron skillet over medium-high heat. Add the ground beef and chopped onion. Cook for about 8 minutes, breaking up the beef as it cooks, until the beef is fully cooked and the onion is tender and translucent.

Add the garlic and cook for about 30 seconds, stirring constantly, until fragrant.

Stir in the Worcestershire sauce and tomato paste until well combined.

Sprinkle the flour over the beef mixture. Cook for 1 to 2 minutes, stirring constantly, to cook the flour.

Add the undrained mushrooms and beef stock. Stir constantly as the mixture cooks for 3 to 4 minutes, or until the sauce thickens.

Reduce the heat to medium-low. Stir in the sour cream and cream cheese. Continue stirring until the cream cheese has completely melted, and the sauce is smooth and creamy.

Add the buttered egg noodles to the skillet and gently stir until they are evenly coated with the sauce.

Season with salt and pepper to taste.

Serve warm and enjoy!

Tips for Making Mom’s Beef Stroganoff:

• Soften the cream cheese first. It will melt into the sauce much more easily.
• Don't skip the flour. It helps turn the beef stock into a creamy, thick sauce.
• Keep the heat moderate after adding the sour cream. Very high heat can cause sour cream to separate.
• Use undrained mushrooms. The liquid adds additional mushroom flavor to the sauce.
• Cook the noodles just until tender. They will absorb some of the creamy sauce after being added to the skillet.

Variations and Substitutions:

• Add a little paprika for extra warmth and color.
• Substitute ground turkey for the ground beef.
• Add frozen peas for a little color and sweetness.
• For extra mushroom flavor, use fresh sliced mushrooms along with the canned mushrooms.
• A sprinkle of fresh parsley makes a nice finishing touch.

What to Serve With Beef Stroganoff:

This is a hearty meal on its own, but it pairs nicely with:

• Buttered green beans
• Steamed broccoli
• A simple green salad
• Garlic bread or crusty bread
• Roasted vegetables

How to Store:

Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days. The sauce will thicken as it chills. When reheating, add a small splash of beef stock or milk and warm gently, stirring occasionally.

Frequently Asked Questions:

Can I use a different type of pasta?
Yes. Wide egg noodles are traditional and work especially well with this creamy sauce, but you can substitute another short pasta if needed.

Can I use fresh mushrooms instead of canned?
Absolutely. Sauté sliced fresh mushrooms with the beef and onions, then continue with the recipe as directed. You may want to add a little extra beef stock since canned mushrooms contribute some liquid.

Can I make this ahead of time?
Yes, although the noodles will absorb some of the sauce as they sit. When reheating, add a little beef stock or milk to loosen the sauce.

Why does this recipe use both sour cream and cream cheese?
That's part of what makes this family version special. The sour cream provides richness and traditional stroganoff tang, while the cream cheese adds a smooth, slightly tangy creaminess.

Can I freeze beef stroganoff?
You can, but the texture of the sour cream and cream cheese sauce may change slightly after freezing and thawing. For the best texture, this recipe is better enjoyed fresh or refrigerated. 

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.