Cheesy Ground Beef and Macaroni Skillet

An easy one-pan family supper with ground beef, tender macaroni, and melted cheese.

Sometimes the best family meals are made with simple, everyday ingredients. This cheesy ground beef and macaroni skillet is one of my mother's recipes that she made to feed the family. It is an easy, filling supper made with ground beef, elbow macaroni, tomato paste, seasonings, and plenty of melted cheese.

We enjoy finding easier ways to prepare meals using ground beef. With the price of steak these days, we rarely purchase it unless we find a good sale. We buy our ground beef from a local meat locker that offers a wonderful variety of meats, beef sticks, eggs, salads, and appetizers.

My mother always believed in keeping food on hand in case an emergency came along. She taught me the importance of growing a garden, making meals from what we had available, and limiting our reliance on processed foods. Those lessons have stayed with me over the years.

This recipe is a good example of making a satisfying family supper with ingredients you can keep in your pantry and refrigerator. Everything cooks together in one skillet, making cleanup easier, too!

Ingredients:

1 pound ground beef
1 onion, chopped
1–2 jalapeño peppers, finely chopped, or cayenne pepper to taste
2 to 3 Tbs. tomato paste
1/2  tsp.n garlic powder
1/2 tsp. onion powder
1/2  tsp. chili powder
2 c. water
1 c. milk
2 tsp. beef bouillon
1 c. uncooked elbow macaroni
2 c. freshly grated cheddar cheese or pepper jack cheese, or your favorite cheese
Salt & pepper to taste

Directions:

Brown the ground beef. onions and jalapeno peppers. In a large cast iron skillet over medium heat, add the ground beef and chopped onion. 
Cook, breaking up the ground beef as it browns, until the meat is cooked through and the onions are tender, about 7–10 minutes. Drain off any excess grease.

Stir in the tomato paste, garlic powder, onion powder, and chili powder. Mix well until the ground beef is evenly coated.

Increase the heat to high. Pour in the water and beef bouillon, stirring until combined. Bring the mixture to a boil.

Stir in the uncooked elbow macaroni and the 1 cup of milk. Bring the mixture back to a gentle bubble, then cover and reduce the heat to low. Simmer for 13–15 minutes, or until the macaroni is tender and most of the liquid has been absorbed. Stir occasionally to prevent sticking.

Simmer for 13–15 minutes, or until the macaroni is tender and most of the liquid has been absorbed. Stir occasionally to prevent the macaroni from sticking to the bottom of the skillet.

Taste and season with salt and black pepper as needed. Stir in the shredded cheese until melted and evenly distributed.

Remove the skillet from the heat and let the macaroni sit for 2–3 minutes. This gives the cheese time to finish melting and allows the flavors to come together.

Serve warm and enjoy!

Tips for Best Success:

• Use a large skillet. You want enough room for the macaroni to cook evenly without overcrowding the pan.
• Brown the beef thoroughly. Breaking it into small crumbles helps distribute the ground beef throughout the macaroni.
• Drain excess grease. This keeps the finished dish from becoming oily.
• Stir occasionally. Macaroni cooked directly in the skillet can stick to the bottom, especially as the liquid begins to absorb.
• Keep an eye on the liquid. Different brands of macaroni can cook a little differently. If the liquid disappears before the pasta is tender, add a small amount of hot water.
• Grate your own cheese. Freshly grated cheese generally melts more smoothly than packaged shredded cheese.
• Taste before adding salt. Beef bouillon and cheese both contain salt, so you may not need much additional seasoning.

Variations and Substitutions:

One of the nice things about this ground beef and macaroni recipe is how easy it is to change depending on what you have available.

• Add some heat: For a little extra kick, add 1–2 finely chopped jalapeño peppers when cooking the ground beef and onions. You can remove the seeds and membranes for less heat or leave them in for more spice.
• Use cayenne pepper: If you prefer cayenne instead of fresh jalapeños, start with 1/8 teaspoon and add more to taste. Cayenne is quite a bit hotter, so a little goes a long way.
• Change the cheese: Cheddar is delicious, but pepper jack adds a little extra flavor and heat. Monterey Jack or Colby Jack would also work.
• Add vegetables: Stir in diced green peppers, mushrooms, or a handful of frozen corn for additional flavor and texture.
• Make it spicier: Add a little extra chili powder, crushed red pepper flakes, or diced jalapeños.
• Use different pasta: Small shells or rotini can be substituted for elbow macaroni. Cooking time may need to be adjusted.
• Use ground turkey: Ground turkey can replace the ground beef, although you may want to add a little extra seasoning for flavor.
• Add more tomato flavor: If you prefer a slightly richer tomato flavor, add another tablespoon of tomato paste.

Serving Suggestions:

This is a filling one-skillet supper, so you don't need much to go along with it.

• Some simple sides that pair nicely include:
• A fresh garden salad with your favorite dressing.
• Steamed green beans or buttered peas.
• Sliced tomatoes from the garden when they're in season.
• Buttered dinner rolls or homemade biscuits.
• Steamed broccoli or a simple vegetable medley.
• For an easy family supper, serve it straight from the skillet with a simple vegetable on the side.

How to Store:

• Refrigerator: Allow leftovers to cool and transfer them to an airtight container. Refrigerate for up to 3–4 days.
• Reheating: Reheat individual portions in the microwave or warm larger portions in a skillet over low heat. Add a splash of water or milk to loosen the sauce as the macaroni tends to absorb liquid while refrigerated.
• Freezing: You can freeze leftovers in airtight, freezer-safe containers for up to 2 months. Keep in mind that macaroni can become a little softer after freezing and reheating. Thaw overnight in the refrigerator before reheating.

Frequently Asked Questions:

Can I make this ground beef and macaroni ahead of time?
Yes! You can prepare it ahead of time and refrigerate it in an airtight container. The macaroni will absorb more of the sauce as it sits, so add a little water or milk when reheating.

Can I use a different type of cheese?
Absolutely! Cheddar and pepper jack are both delicious choices. Monterey Jack, Colby Jack, or a combination of your favorite cheeses will also work.

Why is my macaroni still firm after 15 minutes?
Cooking times can vary depending on the brand and shape of pasta, as well as how gently the mixture is simmering. If the macaroni is still firm, add a little hot water, cover the skillet, and continue cooking until tender.

Can I use a different type of pasta?
Yes. Small pasta shapes such as shells or rotini can be substituted for elbow macaroni. Just keep an eye on the cooking time and liquid as different pasta shapes may cook differently.

Can I make this recipe without a cast iron skillet?
Yes! Any large, heavy-bottomed skillet with a lid will work. Just make sure it is large enough to hold the ground beef, liquid, and macaroni.

Spicy Homemade Pizza Sauce and Pizza

Easy pizza crust, spicy tomato sauce, and your favorite toppings.

We make pizza at least once a week in our house. Sometimes we buy pizza sauce online from Warmart or Target and have it shipped to our location, because it is less expensive than purchasing it locally where we live. But most of the time, we prefer making our own.

This spicy homemade pizza sauce is one of our favorites when we're in the mood for something with a little extra heat and plenty of flavor. Made with canned tomatoes, butter, garlic, herbs, and red chile, it has a rich, savory taste that pairs wonderfully with homemade pizza crust.

You can adjust the amount of chile to suit your family's taste, making it as mild or as spicy as you like. Add your favorite meats, cheeses, and vegetables, and you have a delicious homemade pizza that's perfect for family pizza night! 

Ingredients: 

5 Tbs. butter
1 to 2 Tbs. red chile powder or flakes
2 to 3 Tbs. tomato paste
1 (28-ounce) can crushed tomatoes
1/2 c. water
1 tsp. onion powder
1 tsp. garlic powder
1 1/2 tsp. oregano
1 tsp. basil
1/2 tsp. pepper
2 to 3 garlic cloves, minced
1 to 2 Tbs. Parmesan cheese
Salt to taste
1 teaspoon granulated sugar (optional)

Pizza crust:
1 package (1/4 ounce) active dry yeast
1 cup warm water (110° to 115°)
1 tsp. sugar
1 Tbs. onion powder
1 Tbs. garlic powder
1 to 2 tsp. Italian seasoning
2 1/2 c. flour
1 teaspoon salt
2 Tbs. olive oil

Favorite toppings:
Cooked ground beef, or sausage, browned and drained
Shredded mozzarella cheese
Shredded cheddar cheese, pepper jack, Colby or your favorite cheese
Sliced pepperoni
Parmesan cheese 
Mushrooms

Directions:

Prepare the pizza sauce.

In a large, heavy-bottomed saucepan over medium heat, melt the butter.  Add the red chile powder or flakes, stirring constantly. Cook for just a few seconds to release the flavor. Be careful not to let the chile burn.

Add the tomato paste, crushed tomatoes, water, onion powder, garlic powder, oregano, basil, black pepper, minced garlic, Parmesan cheese, and salt to taste. Add the sugar if desired.  

Bring the mixture to a gentle boil. Reduce the heat to low and partially cover the saucepan. Simmer for 15 to 20 minutes, stirring occasionally, until the sauce thickens. Taste and adjust the salt or sugar as needed. 

Set aside while preparing the crust.

Prepare the pizza crust.

Preheat the oven to 400°F. Grease a 15 x 10 x 1-inch baking pan.

In a large mixing bowl, combine the warm water, yeast, and sugar. Stir gently and let stand in a warm place for about 10 minutes, or until the yeast becomes foamy.

Add the onion powder, garlic powder, Italian seasoning, flour salt, and  olive oil.  Stir vigorously with a wooden spoon for about 20 strokes, until a soft dough forms.

Cover the bowl and let the dough rest in a warm place for about 15 minutes.

With lightly oiled or buttered fingers, gently press the dough into the prepared baking pan.  If the dough is not cooperating, after you put it in the pan, let it sit for 10 to 15 minutes then try again. This helps the dough to relax and be more manageable. 

Bake the crust for 10 to 15 minutes, until it is partially set.

Assemble and bake the pizza.

Remove the partially baked crust from the oven.

Spread the desired amount of spicy pizza sauce evenly over the crust. You may not need all of the sauce, depending on how much you like on your pizza.

Add your favorite toppings, followed by the shredded cheeses and a sprinkle of Parmesan.

Return the pizza to the oven and bake for another 15 to 20 minutes, or until the crust is golden and the cheese is melted and lightly browned.

Let the pizza rest for a few minutes before slicing and serving.

Tips for Best Success:

• Watch the chile carefully. Red chile powder and flakes can burn quickly in hot butter. A few seconds is all you need.
• Adjust the heat. Start with 1 tablespoon of chile and add more if you prefer a spicier sauce.
• Let the yeast bloom. The water should be warm, not hot. Water that's too hot can kill the yeast.
• Don't overload the crust. Too much sauce and too many toppings can make the center of your pizza soggy.
• Prebake the crust. This helps give the bottom a head start before adding the sauce and toppings.
• Drain cooked meats well. Removing excess grease helps keep the pizza from becoming oily.
• Save extra sauce. You may have some sauce left over, depending on how generously you spread it over the crust.

Variations and Substitutions:

Make it milder: Use 1 teaspoon of red pepper flakes or reduce the chile powder to suit your taste.
Make it extra spicy: Add more red chile flakes or a pinch of cayenne pepper.
Change the cheese: Mozzarella, cheddar, Colby Jack, pepper jack, and provolone all work nicely.
Use different meats: Try Italian sausage, cooked hamburger, bacon, or sliced pepperoni.
Add vegetables: Mushrooms, onions, bell peppers, black olives, and jalapeños are all delicious additions.
Use fresh herbs: Fresh basil or oregano can be used in place of dried herbs, adjusting the amount to taste.
Use store-bought crust: If you're short on time, your favorite refrigerated or prepared pizza 
crust can be used instead.

Serving Suggestions:

This homemade pizza is filling enough to serve on its own, but it's also delicious with a few simple sides.

• Serve with a fresh garden salad and your favorite dressing.
• Add a bowl of homemade vegetable soup for a comforting meal.
• Serve with garlic bread or breadsticks.
• Offer extra Parmesan cheese and red pepper flakes at the table for everyone to customize their slices.
• Pair with a simple green salad or sliced fresh vegetables for an easy family supper.

How to Store:

• Refrigerator: Allow leftover pizza to cool completely. Place slices in an airtight container or wrap them tightly and refrigerate for up to 3 to 4 days.
• Freezer: Wrap individual pizza slices in plastic wrap or freezer-safe wrapping and place them in a freezer bag or airtight container. Freeze for up to 2 months for best quality.
• Reheating: Reheat leftover pizza in a skillet over medium-low heat, covered, until the cheese melts and the crust crisps. You can also reheat it in a 350°F oven until heated through.
• Extra pizza sauce: Store leftover sauce in an airtight container in the refrigerator for 3 to 4 days, or freeze it in smaller portions for future pizza nights.

Frequently Asked Questions:

Can I make the spicy pizza sauce ahead of time?
Yes! The sauce can be prepared a day or two ahead and stored in an airtight container in the refrigerator. This makes putting together homemade pizza even easier on busy evenings.

Can I freeze homemade pizza sauce?
Absolutely. Allow the sauce to cool completely, then transfer it to freezer-safe containers. Freeze for up to 3 months. Thaw overnight in the refrigerator before using.

How can I make the pizza sauce less spicy?
Simply reduce the amount of red chile powder or flakes. You can start with a small amount, taste the sauce as it cooks, and add more if needed.

Why should I prebake the pizza crust?
Prebaking helps the dough begin cooking before the sauce and toppings are added. This helps prevent a soggy crust, especially when using a generous amount of sauce.

Can I use fresh tomatoes instead of canned tomatoes?
Yes, although canned plum tomatoes are convenient and provide consistent flavor. If using fresh tomatoes, peel them if desired, chop or crush them, and allow for additional simmering time to cook down excess liquid.

Can I use this sauce for something besides pizza?
Certainly! It also works well as a dipping sauce for breadsticks, pizza rolls, and cheesy bread. You can even use it as a flavorful sauce for homemade calzones. 

Mama's Old-Fashioned Beef Pot Roast

A Tender, Slow-Roasted Family Favorite with Vegetables and Gravy Baked Low and Slow.

There is something especially comforting about a homemade beef pot roast on a cool, damp day. It's one of those meals that makes the house smell wonderful while it slowly cooks in the oven.

This is my mama's way of making pot roast. She always started her roasts in the morning and let them cook low and slow for at least eight hours. By supper time, the beef was tender, the vegetables have soaked up all those delicious flavors, and there was plenty of rich gravy to spoon over everything.

The seasoning amounts provided are approximate guidelines. The important thing is to season the roast generously and adjust according to your family's taste. Mama had been cooking and baking for years, and she knew how much to use without measuring everything. I'm much the same way.

This old-fashioned pot roast is made with a boneless beef chuck roast, onions, garlic, thyme, potatoes, and carrots, all slowly cooked together in a flavorful broth with a little red wine and Worcestershire sauce.

It's a simple, satisfying meal that is well worth the wait!

Ingredients:

For the Pot Roast
1 (3–4 pound) boneless beef chuck roast
1/4 c. flour, for dredging
3/4 tsp. salt, or to taste
3/4 tsp. black pepper, or to taste
1 tsp. garlic powder, or to taste
1 tsp. onion powder, or to taste
1 Tbs. olive oil
1 1/2 tsp. thyme leaves
1–2 onions, quartered
2 c. water
1 c. red wine
1–2 Tbs. Worcestershire sauce
4 cloves garlic, minced
2 tsp. beef bouillon powder
1 bay leaf
1 pound potatoes, quartered
4 carrots, cut into 2-inch pieces
2 celery ribs cut in 2 inch pieces

For the Gravy:
2 Tbs. cornstarch or all-purpose flour
2 Tbs. cold water for cornstarch (or 3 Tbs. for flour)
Salt and black pepper, to taste

Directions:

Preheat your oven to 200°F.

Generously season all sides with salt, black pepper, garlic powder, and onion powder. Rub the seasonings into the meat.

Remove any excess fat from the roast, if desired. Place the flour in a shallow dish and coat the roast on all sides. Shake off any excess flour.

Heat the vegetable oil in a large cast-iron Dutch oven over medium-high heat. Add the roast and sear for approximately 4 to 5 minutes per side, until nicely browned. Add a little more oil if needed. Transfer the roast to a platter.

In a bowl, combine the water, red wine, Worcestershire sauce, minced garlic, beef bouillon powder, thyme, and bay leaf.

Pour the liquid mixture into the Dutch oven. Scrape the bottom with a wooden spoon to loosen all those flavorful browned bits. Bring the liquid to a gentle simmer.

Return the beef roast to the Dutch oven and arrange the quartered onions around it.

Cover the Dutch oven with its lid and place it in the preheated oven. Bake for approximately 4 hours.

Carefully remove the Dutch oven from the oven. Arrange the potatoes and carrots around and over the roast.

Cover and return the Dutch oven to the oven. Bake for another 3–4 hours, or until the beef is fork-tender and the vegetables are tender.

Transfer the beef and vegetables to a serving platter. Cover loosely with foil to keep warm while preparing the gravy.

In a small bowl, whisk the cornstarch or flour with the appropriate amount of cold water until smooth.

Bring the remaining juices in the Dutch oven to a boil. Slowly whisk in the thickening mixture, a little at a time, until the gravy reaches your desired consistency. Add a little water or additional broth if needed.

Taste the gravy and add salt and black pepper as needed. Slice or gently pull apart the tender roast and serve with the vegetables and homemade gravy.

Tips for Best Success:

• Choose the right cut of beef. Chuck roast is an excellent choice because its marbling and connective tissue break down during long, slow cooking, producing tender, flavorful meat.
• Don't skip searing. Browning the roast before slow cooking adds wonderful depth and flavor to the finished dish.
• Season generously. Don't be afraid to season all sides of the roast. The measurements are guidelines, and you can adjust them to suit your taste.
• Scrape up those browned bits. The flavorful bits left in the bottom of the Dutch oven after searing add richness to the cooking liquid.
• Keep the lid on. A tightly covered Dutch oven helps retain moisture and keeps the roast from drying out during its long cooking time.
• Give it plenty of time. Chuck roast becomes tender when its connective tissue has had time to break down. Check for fork tenderness rather than relying on the clock alone.
• Add the vegetables later. Adding the potatoes and carrots during the second half of cooking helps keep them from becoming overly soft.
• Adjust the gravy slowly.   Add the thickening mixture a little at a time. It's much easier to make gravy thicker than to thin it after adding too much flour or cornstarch.

Variations and Substitutions:

• No red wine?  Substitute additional beef broth or water. The wine adds depth, but the roast will still be delicious without it.
• Different vegetables: Turnips, parsnips, or celery can be added for additional flavor. If using celery, cut it into manageable pieces.
• Fresh garlic: Fresh minced garlic adds wonderful flavor, but garlic powder can be used if that's what you have available.
• Fresh herbs: Fresh thyme can be substituted for dried thyme. Rosemary also makes a nice addition if you enjoy its flavor.
• Gluten-free option: Use a gluten-free flour for dredging and cornstarch to thicken the gravy.
• Thicker gravy: Add a little more cornstarch slurry or flour mixture until you reach the consistency you prefer.

Serving Suggestions:

This pot roast is practically a complete meal all by itself, with tender beef, potatoes, and carrots cooked together in the same pot.

Here are a few other dishes that go especially well with it:

• Homemade dinner rolls or warm biscuits
• A simple green salad 
• Steamed green beans or buttered peas.
• Homemade bread 

Don't forget to spoon plenty of that homemade gravy over the beef and potatoes!

How to Store:

• Refrigerator:  Allow the leftover pot roast and vegetables to cool, then transfer them to an airtight container. Store in the refrigerator for 3 or 4 days.
• Freezer:  Place cooled portions of beef, vegetables, and gravy in freezer-safe containers or bags. Freeze for up to 2–3 months for best quality.
• Reheating:  Reheat leftovers in a covered saucepan over low heat with a little extra broth or water to keep the meat moist. You can also reheat in a covered oven-safe dish at 325°F until heated through. Microwave individual portions in a covered, microwave-safe dish, stirring or turning as needed.

Frequently Asked Questions:

What is the best cut of beef for pot roast?

Beef chuck roast is one of the best choices for pot roast. It has enough marbling and connective tissue to become wonderfully tender during long, slow cooking.

Why is my pot roast still tough?

A tough pot roast often needs more cooking time. Chuck roast needs time for its connective tissue to break down. Continue cooking until it is easily pierced with a fork and pulls apart without much effort.

Can I prepare the pot roast the night before?

Yes. You can season the roast, prepare the vegetables, and measure the cooking liquid ingredients ahead of time. Keep everything refrigerated separately until you're ready to cook.

Why do you add the vegetables halfway through cooking?

Potatoes and carrots cook much faster than a large beef roast. Adding them later helps them become tender without falling apart during the long cooking process.

Can I make the gravy thicker?

Yes. Mix a little additional cornstarch with cold water or flour with cold water, then gradually whisk it into the simmering cooking liquid until the gravy reaches your preferred thickness.

How do I know when the pot roast is done?

The roast should be fork-tender and easy to pull apart. For traditional pot roast, tenderness is more useful than simply checking the minimum safe temperature for whole beef cuts.

Final thoughts:

Some recipes are more than just a list of ingredients and directions. They are memories of family meals, familiar aromas, and the people who taught us how to cook.

Mama didn't need a measuring spoon for every seasoning, and neither do I. Sometimes the best family recipes come from years of experience, a little patience, and knowing what tastes right.

This slow-roasted beef pot roast is one of those meals. It's simple, hearty, and made with the kind of care that makes a family supper meal so special.

Like many of mama's recipes, the gravy is made by feel rather than exact measurements. Simply mix flour with enough cold water to make a smooth slurry, then add it gradually to the boiling cooking juices until the gravy reaches your preferred thickness.

Old-Fashioned Taverns (Sloppy Joes)

An easy, comforting family favorite made with ground beef and everyday pantry ingredients.

Do you remember the days when taverns were on the school lunch menu? I certainly do! These hearty, saucy sandwiches were something to look forward to, and the memories of those simple, delicious meals have stayed with me over the years.

This Old-Fashioned Tavern Sandwich recipe is another treasured find from my mom’s recipe card box. Making it brings back wonderful memories of family gatherings, familiar flavors, and the comfort of sharing a homemade meal with the people you love.

Sometimes called sloppy joes, taverns are an easy, satisfying meal made with ground beef, onions, bell peppers, tomatoes, and a flavorful tomato-based sauce. The brown sugar adds a touch of sweetness, while Worcestershire sauce, mustard, and seasonings give the mixture a savory, well-rounded flavor.

Best of all, the ingredients are common pantry and refrigerator staples, so you may already have everything you need. Serve the warm beef mixture on soft hamburger buns for a simple, old-fashioned meal that is sure to bring a little nostalgia to your dinner table.

Some recipes are about more than the food. They bring back memories of school lunches, family dinners, and the people who made those moments special. This tavern recipe from my mom's recipe card box is one of those dishes for me.

I hope it brings a little old-fashioned comfort to your table, too. Make a batch, pile the savory beef mixture onto soft hamburger buns, and enjoy a delicious reminder of simpler times! 

Ingredients:

1 lbs. ground beef 
1 onion, finely chopped
1 bell pepper, finely chopped
1 jalapeno pepper, finely chopped (optional)
3 cloves garlic, minced
3/4 c. ketchup
2 Tbs. tomato paste
2 Tbs. brown sugar
1 Tbs. Worcestershire sauce
1 to 2 Tbs. vinegar
1 tsp. mustard
1 tsp. chili powder
1/2 tsp. garlic powder
1/2 tsp. celery seed
1/2 tsp. beef bouillon powder
1/4 tsp. liquid smoke
1/4 cup water
Salt and pepper to taste

Directions:

Heat a large skillet, preferably cast iron, over medium-high heat. Add the ground beef, diced onion, and diced bell pepper. Cook for 6 to 8 minutes, breaking the beef into small crumbles as it cooks, until the beef is browned and the vegetables begin to soften. Drain off any excess grease.

Stir in the minced garlic and cook for about 1 minute, stirring constantly, until fragrant.

Add the diced tomatoes, ketchup, tomato paste, brown sugar, Worcestershire sauce, yellow mustard, chili powder, garlic powder, celery seed, beef bouillon powder, liquid smoke, salt, and black pepper. Stir well to combine.

Pour in the water and stir to combine. Bring the mixture to a gentle simmer, then reduce the heat to medium-low. Cook uncovered for 8 to 10 minutes, stirring occasionally, until the sauce thickens and the flavors blend together.

Taste the beef mixture and adjust the seasonings as needed. If it becomes too thick, add a small splash of water. If it is too thin, let it simmer a little longer.

Spoon the warm tavern mixture onto hamburger buns and serve immediately. Enjoy this nostalgic, homemade favorite!

Tips for Best Success:

• Break the beef into small crumbles. Smaller pieces make the mixture easier to spoon onto the buns and help distribute the sauce evenly.
• Drain excess grease. Removing extra fat after browning the beef helps prevent the sauce from becoming greasy.
• Dice the vegetables finely. Smaller pieces cook more evenly and blend into the beef mixture for a better texture.
• Let the sauce simmer. Give the mixture enough time to thicken and allow the flavors to come together. If the sauce looks watery, simmer it a little longer.
• Taste before serving. The ketchup and brown sugar add sweetness, while the Worcestershire sauce, mustard, and spices provide savory flavor. Adjust the seasonings to suit your family's preferences.
• Choose sturdy buns. Soft hamburger buns are traditional, but slightly toasted buns can help keep the sauce from soaking through too quickly.
• Cook the beef thoroughly. Ground beef should reach an internal temperature of 160°F 

Variations and Substitutions:

• Use ground turkey. Substitute ground turkey for the beef for a lighter alternative. Since turkey is leaner, you may need a little oil to cook the vegetables.
• Make it less sweet. Reduce the brown sugar to 1 tablespoon or omit it if you prefer a more savory sauce.
• Add a little heat. Include a pinch of cayenne pepper, a few dashes of hot sauce, or finely diced jalapeño.
• Try different peppers. Red, orange, or yellow bell peppers work just as well as green bell peppers and add a slightly sweeter flavor.
• Use canned tomatoes. If fresh tomatoes are unavailable, substitute about ½ cup of drained diced canned tomatoes.
• Adjust the smoky flavor. Liquid smoke has a strong flavor, so use it sparingly. You can omit it if you prefer a more traditional tomato-based sauce.
• Make it gluten-free. Use gluten-free Worcestershire sauce, verify that your other condiments are gluten-free, and serve the mixture on gluten-free buns.
• Serve it without a bun. Spoon the mixture over baked potatoes, rice, or roasted vegetables for a different take on the classic sandwich.

Serving Suggestions:

These old-fashioned tavern sandwiches pair beautifully with simple, comforting side dishes.

• French fries or potato wedges
• Creamy coleslaw
• Potato salad
• Macaroni and cheese
• Pickles and sliced onions
• Corn on the cob
• Baked beans

For a school-lunch-inspired meal, serve the taverns with potato chips, pickles, and fresh fruit.

How to Store:

• Refrigerator: Allow the leftover beef mixture to cool slightly, then transfer it to an airtight container. Refrigerate within 2 hours of cooking and use within 3 to 4 days.
• Freezer: For longer storage, place the cooled mixture in a freezer-safe container or bag. Freeze for up to 3 months for the best quality. Thaw overnight in the refrigerator before reheating.
• Reheating: Warm the mixture in a saucepan over medium-low heat, stirring occasionally, until heated to 165°F . Add a splash of water if the sauce has thickened too much. You can also reheat individual portions in the microwave, stirring halfway through.
  

Frequently Asked Questions:

Are taverns the same as sloppy joes?

Taverns and sloppy joes are similar ground beef sandwiches, but recipes vary by region and family tradition. Some tavern sandwiches are made with seasoned ground beef and little or no tomato sauce, while sloppy joes typically have a more pronounced tomato-based sauce. This recipe combines the comforting, nostalgic feel of taverns with a flavorful sloppy joe-style sauce.

Why are they called taverns?

The name is associated with regional sandwich traditions, particularly in the Midwest, where seasoned ground beef sandwiches have long been popular. The exact ingredients and names can differ depending on the region and family recipe.

Can I make the tavern mixture ahead of time?

Yes! Prepare the beef mixture a day or two ahead, let it cool, and refrigerate it in an airtight container. Reheat it thoroughly before serving. The flavors may become even more developed after resting overnight.

How do I keep the mixture from becoming too watery?

Simmer the mixture uncovered so excess moisture can evaporate. If it is still too thin, continue cooking for a few additional minutes, stirring occasionally.

Can I make this recipe in a slow cooker?

Yes. Brown the ground beef with the onion and bell pepper first, then drain the grease. Transfer everything to a slow cooker, add the remaining ingredients, and cook on low for approximately 3 to 4 hours. Check the consistency near the end and leave the lid slightly ajar briefly if the sauce needs to thicken. Slow-cooker times can vary.

Can I freeze leftover tavern meat?

Absolutely! The beef mixture freezes well for up to 3 months for the best quality. Thaw it in the refrigerator overnight and reheat it to 165°F  before serving.

What can I serve instead of hamburger buns?

Try the beef mixture over baked potatoes, rice, or mashed potatoes. You can also serve it in lettuce cups or on toasted rolls.

Can I make this recipe less sweet?

Yes. Reduce the brown sugar or leave it out entirely. You can also adjust the ketchup to suit your taste, keeping in mind that it contributes both sweetness and acidity to the sauce.

Homestyle Meatballs with Creamy Cheesy Potatoes

Tender, flavorful meatballs baked over creamy, seasoned potatoes for an easy, comforting family meal.

There is something special about the kind of meals that require very little fuss yet fill the whole house with an irresistible, comforting aroma. Growing up, our table wasn't about fancy techniques or hard-to-find ingredients; it was about simple, honest food that was hearty, filling, and packed with deep, satisfying flavor. These baked meatballs and potatoes are a true reminder of those memories.

By combining lean ground beef with a punchy, spiced ground sausage, we get meatballs that are loaded with savory goodness in every single bite. But the real magic happens underneath, where a bed of sliced potatoes gets tossed in garlic, smoked paprika, and onion powder, then baked with a splash of cream until they absorb all those rich, bubbling meat juices.

Topped with just the right amount of melted cheese, everything cooks together in one cozy dish. It's the ultimate hassle-free, stick-to-your-ribs comfort food.  It's the kind of warm, home-cooked meal that makes everyone excited to gather around the family table, give thanks to God for our meal, and start eating.

Ingredients:

For the Meatballs:
1/2 lb. ground beef
1/2 lb. ground pork, spicy, or your favorite
1 onion, chopped fine
1 egg
1/4 c. breadcrumbs, cracker crumbs, or crushed stuffing mix
1/4 c. Parmesan cheese
2 garlic cloves, minced
2 Tbs. parsley
1 tsp. onion powder
Salt and pepper, to taste

For the Potatoes and Cheese:
4 to 5 medium potatoes, peeled and thinly sliced
2 Tbs. olive oil
1/2 c. heavy cream (or milk)
1 tsp. smoked paprika
1 tsp. garlic powder
1 tsp. onion powder
Salt and pepper, to taste
1 c. mozzarella, sharp cheddar, or Pepper Jack cheese, shredded

Directions:  

Preheat the oven to 350°F. Lightly grease or butter the bottom and sides of a 2.3 to 3 quart baking dish.

In a large mixing bowl, combine the ground beef, spicy ground sausage, finely chopped onion, egg, breadcrumbs, Parmesan cheese, minced garlic, parsley, onion powder, salt, and pepper.

Gently mix with your hands or a fork just until everything is combined. Be careful not to overmix, as this can make the meatballs tough.

Shape the mixture into meatballs about 11/2 inches in diameter. You should get approximately 14 to 16 meatballs, depending on their size.

Place them on a plate or baking sheet and refrigerate for 10–15 minutes while the oven finishes heating. Chilling the meatballs briefly helps them hold their shape while baking.

Place the sliced potatoes in a large bowl. Drizzle with the olive oil and toss to coat.

Add the smoked paprika, garlic powder, onion powder, salt, and pepper. Toss again until the potatoes are evenly seasoned.

Arrange the seasoned potato slices in an even layer in the prepared baking dish.  

Place the meatballs evenly over the potatoes.  Then pour the heavy cream or milk over the potatoes and the meatballs.  Cover the baking dish with its lid or tightly with aluminum foil.

Bake for 30 minutes.  Carefully remove the lid or foil. Sprinkle the shredded cheese evenly over the meatballs and potatoes.

Return the dish to the oven, uncovered, and bake for another 10–15 minutes, or until the cheese is melted and bubbly, the potatoes are tender, and the meatballs are cooked through and their internal temperature is 160°F.

Allow the casserole to rest for a few minutes before serving. Spoon the cheesy potatoes onto plates and top with the meatballs.

Serve warm and enjoy!

Tips for Best Success:

• Slice the potatoes thinly and evenly. This helps them cook at the same rate. Slices about ⅛-inch thick work well.
• Don't overmix the meatball mixture. Gentle mixing keeps the meatballs tender.
• Chill the meatballs before baking. Even a short 10–15 minute chill helps them hold their shape.
• Don't overcrowd the dish. The meatballs should have enough room to sit over the potatoes without being packed tightly together.
• Cover the dish for the first part of baking. This helps the potatoes cook through and keeps the casserole from drying out.
• Check the potatoes before serving. If your potato slices are thicker than recommended, they may need a little extra baking time.
• Use a thermometer for the meatballs. The safest way to know they're done is to check that they reach 160°F in the center.
• Let the casserole rest for a few minutes. This gives the creamy sauce a chance to settle and makes serving easier.

Variations and Substitutions:

• Change the sausage.  If you don't like spicy sausage, use mild Italian sausage, regular ground pork, or another favorite ground sausage.
• Try different cheese.  Cheddar, mozzarella, Colby Jack, Monterey Jack, or Pepper Jack all work well. You can even combine two cheeses.
• Use milk instead of cream.  Heavy cream makes the potatoes richer, but regular milk or evaporated milk can be used for a lighter option.
• Add more vegetables.  Thinly sliced onions, bell peppers, mushrooms, or broccoli can be added to the potatoes for extra vegetables and flavor. Keep in mind that adding a large amount of vegetables may increase the cooking time.
• Change the potatoes. Russet potatoes work well, but Yukon Gold or other yellow potatoes are also delicious and give the dish a naturally buttery flavor.
• Add extra seasoning.  If you enjoy bolder flavors, add a little Italian seasoning, dried thyme, or a pinch of red pepper flakes to the potato mixture.

Serving Suggestions:

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

Try serving it with:

• A crisp green salad
• Steamed green beans
• Roasted broccoli
• Glazed carrots
• Peas
• Corn
• Dinner rolls or crusty bread

A simple green vegetable makes a nice contrast to the rich, cheesy potatoes and savory meatballs.

How to Store:

• Refrigerator: Allow leftovers to cool, then place them in an airtight container and refrigerate.  Store for up to 3–4 days.
• Freezer: The meatballs can be frozen, although the texture of the creamy potatoes may change slightly after freezing and reheating. For best quality, freeze the meatballs separately if possible.
• Reheating: Reheat individual portions in the microwave until heated through, or place leftovers in an oven-safe dish, cover with foil, and warm in a 325°F oven until hot.

Frequently Asked Questions:

Can I use regular ground pork instead of spicy sausage?

Yes. If you prefer a milder flavor, regular ground pork or mild Italian sausage works well. You can add a little red pepper flakes if you still want some heat.

Can I use frozen meatballs?

You can, although homemade meatballs give this recipe the best flavor because their juices cook into the potatoes. If using frozen meatballs, make sure they are fully cooked according to the package directions and adjust the baking time as needed.

What kind of potatoes work best?

Russet and Yukon Gold potatoes both work well. The most important thing is to slice them thinly and evenly so they cook through.

Can I use milk instead of heavy cream?

Yes. Milk can be substituted for the heavy cream. The finished potatoes will be somewhat lighter and less rich.

Can I make the meatballs ahead of time?

Yes. The meatball mixture can be prepared and shaped ahead of time. Keep the uncooked meatballs refrigerated and use them within a safe timeframe, or freeze them for longer storage.

Why do I need to cover the casserole while it bakes?

Covering the dish helps the potatoes cook through by trapping steam and moisture. Removing the cover later allows the cheese to melt and the top to brown.

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.