Walking Taco Casserole

Walking taco casserole turns taco-seasoned beef, beans, corn, tomatoes, corn chips, and melted cheese into a scoopable dinner. A brief simmer thickens the filling before it goes over the chips, so the casserole stays saucy rather than watery. Chips beneath the filling soften as they bake; those near the top and edges keep more texture. Serve extra chips on the side for crunch, and add the green onions after baking.

Ingredients for Walking Taco Casserole

• 1 teaspoon neutral cooking oil, as needed
• 1/2 medium yellow onion, finely diced (about 75g)
• 1 pound lean ground beef (450g)
• 1 (1-ounce) packet taco seasoning (28g)
• 1 (10-ounce) can diced tomatoes with green chiles, with juices (280g)
• 1 (15-ounce) can black or pinto beans, drained and rinsed (425g can)
• 1 cup corn kernels, drained if canned (165g)
• 5 ounces sturdy corn chips, divided (140g)
• 2 cups shredded Mexican-style cheese blend (220g)
• 2 green onions, thinly sliced

Optional for serving: sour cream, salsa or pico de gallo, and extra corn chips.

How to Make Walking Taco Casserole

1. Preheat the oven: Heat the oven to 350°F (175°C). Have a 9-by-13-inch baking dish ready; lightly grease it if desired.
2. Brown the beef: Heat the oil in a large skillet over medium heat, using it only if the skillet needs it. Add the onion and beef. Cook for 7 to 9 minutes, breaking up the meat and stirring, until no pink remains. Drain excess fat if needed.
3. Thicken the filling: Stir in the taco seasoning, tomatoes with their juices, drained beans, and corn. Simmer over medium-low heat for 5 to 7 minutes, stirring occasionally, until hot and cohesive. It should be saucy, with no pool of liquid in the skillet.
4. Assemble: Spread about half the chips across the bottom of the baking dish. Spoon the filling over them, then scatter the remaining chips across the surface and near the edges. Assemble shortly before baking so the chips do not sit in the filling.
5. Bake: Scatter the cheese over the filling and chips, leaving a few chips visible near the edges. Bake uncovered for 15 to 20 minutes. Start checking at 15 minutes; stop when the filling is hot throughout and the cheese is melted and bubbling around the edges. A cold make-ahead filling may need longer than a warm one.
6. Rest and serve: Let stand for about 5 minutes, then scatter the green onions over the top. Scoop portions from the baking dish and offer any other toppings separately.

How to Manage the Corn Chip Texture

Chips under the filling absorb moisture and soften; baking longer will not make them crisp again. The brief bake and exposed top chips provide some texture, while chips served separately stay crunchiest. If the filling looks soupy before assembly, simmer it a little longer rather than letting the chips absorb the extra liquid.

Toppings and Easy Swaps

Ground turkey or chicken can replace the beef; cook until no pink remains and drain excess liquid or fat as needed. Cheddar, Monterey Jack, or pepper jack can replace the cheese blend. Keep sour cream, salsa, lettuce, and avocado on the side rather than adding them to the hot casserole; green onions are the garnish added after baking.

For another baked taco-style dinner, try this Taco Casserole with Ground Beef.

Make-Ahead, Storage, and Reheating

For advance prep, cook the filling and refrigerate it separately from the chips and toppings. Assemble close to baking time. The cooked filling can also be frozen separately for up to about 3 months; thaw it overnight in the refrigerator, then assemble with fresh chips and cheese. Freezing the assembled casserole is less suitable if chip texture matters.

Cool leftovers and refrigerate in an airtight container or tightly covered dish for 3 to 4 days. Reheat individual portions in the microwave until hot, or loosely cover the baking dish and warm it in a 350°F oven until heated through. Stored chips will be soft; add fresh chips after reheating for crunch.

Nutrition

Approximate nutrition per serving, based on 1/8 of the casserole: 370 calories, 23g protein, 20g fat, and 26g carbohydrates. Approximate nutrition per 100g: 205 calories, 13g protein, 11g fat, and 14g carbohydrates. Values vary with the brands used, how much fat is drained, and the weight of the finished casserole.

Classic Sloppy Joes

Classic sloppy joes pile tender onion and small crumbles of ground beef onto sesame-seed hamburger buns. This skillet version uses ketchup, tomato sauce, mustard, and Worcestershire for a sweet-tangy filling. The key is to simmer it uncovered until the sauce clings to the beef: it should be glossy and moist, but thick enough to mound on a bun. Lightly toasting the buns is optional and helps them hold up to the filling.

Ingredients for Classic Sloppy Joes

• 1 pound 90/10 ground beef (450g)
• 1/2 medium yellow onion, finely diced (about 3/4 cup or 75g)
• 1 garlic clove, minced
• 1/2 cup ketchup (120g)
• 1/2 cup plain tomato sauce (120g)
• 1 tablespoon Worcestershire sauce
• 1 teaspoon yellow mustard
• 1 teaspoon packed light brown sugar, or to taste
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon black pepper
• 4 sesame-seed hamburger buns

Optional: Use up to 1 teaspoon neutral oil if the skillet needs it. For skillet-toasted buns, use a thin smear of butter if desired. Keep up to 1 teaspoon apple cider vinegar on hand in case the finished sauce needs more tang.

How to Make Classic Sloppy Joes

1. Soften the onion: Heat a large 10- to 12-inch skillet over medium heat. Add the onion, using a little of the optional oil if it sticks. Cook for 3 to 4 minutes, until softened and beginning to turn translucent without browning deeply.
2. Brown the beef: Add the ground beef and increase the heat to medium-high. Cook for 6 to 8 minutes, breaking it into small crumbles. Ground beef should reach 160°F (70°C); color alone is not a reliable doneness check. Before adding the sauce, spoon off excess fat or liquid only if it visibly pools.
3. Add the sauce: Stir in the garlic and cook for about 1 minute, until fragrant. Add the ketchup, tomato sauce, Worcestershire, mustard, brown sugar, salt, and pepper. Stir until the beef is coated, scraping up any browned bits from the skillet.
4. Simmer until thick: Bring the filling to a gentle simmer, then reduce the heat to medium-low. Simmer uncovered for about 8 to 12 minutes, stirring occasionally so the tomato sauce does not stick. Start checking at 8 minutes. The filling is ready when it looks glossy, clings to the beef, and holds together on a spoon rather than running off it. Taste and adjust the seasoning.
5. Toast the buns, if desired: While the filling finishes, toast the cut sides of the sesame-seed buns in a dry skillet over medium heat for 1 to 2 minutes, until lightly golden. A toaster or broiler also works; watch closely under the broiler.
6. Assemble: Take the filling off the heat and let it sit for 2 to 3 minutes. Mound it generously onto the bottom buns, add the tops, and serve promptly.

How to Keep Sloppy Joe Filling Thick

A wide skillet gives moisture room to evaporate. If you use a narrower pan, the filling may need longer than 12 minutes to thicken. Keep it uncovered at a gentle simmer and stir occasionally. If it is still loose, continue simmering in short increments rather than adding flour; it should remain moist, not dry.

Ketchup varies in sweetness, so taste the filling after simmering before adding more brown sugar. If it tastes too sweet or flat, stir in a little of the optional apple cider vinegar and taste again. For another ketchup-forward ground beef dinner, try Classic Homemade Meatloaf with Glossy Ketchup Glaze.

Make-Ahead and Leftovers

Make the filling ahead, but store it separately from the buns. Cool it promptly and refrigerate it in an airtight container for up to 3 to 4 days. Reheat in a covered skillet over low heat, stirring occasionally until hot throughout. If it has become too thick, stir in a small splash of water. Toast the buns and assemble just before serving rather than storing assembled sandwiches.

For longer storage, freeze the cooled filling in an airtight freezer-safe container for up to 3 months for best quality. Thaw it in the refrigerator, then reheat until hot throughout.

Nutrition

Approximate nutrition per sandwich, based on 4 sandwiches: 435 calories, 29g protein, 14g fat, and 48g carbohydrates. Approximate nutrition per 100g of prepared recipe: 190 calories, 13g protein, 6g fat, and 21g carbohydrates. Values vary with the beef, buns, and ketchup used.

Creamy Beef and Shells

Medium shells and small browned beef crumbles are coated in a creamy tomato-cheddar sauce that stays loose enough to pool between the pasta. This is a stovetop dish, served straight from the skillet—not a baked pasta.

Cooking the shells separately makes it easier to keep them intact and tender. Drain them just shy of al dente, then finish them briefly in the sauce. Add the cream and cheddar near the end over low heat to help keep the sauce smooth.

Ingredients for Creamy Beef and Shells

Serves 6. Allow about 15 minutes to prepare and 25 minutes to cook.

• 12 ounces medium pasta shells (340g)
• 1 tablespoon olive oil, as needed
• 1 pound ground beef, preferably 85% to 90% lean (450g)
• 1 small yellow onion, finely diced (110g)
• 3 garlic cloves, minced
• 2 tablespoons all-purpose flour (15g)
• 2 cups beef broth, plus more as needed (480ml)
• 1 can (15 ounces) tomato sauce (425g)
• 1 teaspoon Italian seasoning
• About 1 teaspoon kosher salt, plus salt for the pasta water; adjust to taste
• About 1/2 teaspoon freshly ground black pepper, plus a little for serving
• 1/2 cup heavy cream (120ml)
• 1 1/2 cups lightly packed sharp cheddar, freshly shredded (170g)

Use a large, deep skillet, about 12 inches across, so there is room to fold in the shells. The amount of oil and salt needed will depend on the beef and broth you use.

How to Make Creamy Beef and Shells

1. Boil the shells: Bring a large pot of well-salted water to a boil. Cook the shells according to the package directions, checking at the lower end of the timing range. Drain when they are flexible but still have a slight firm bite. Reserve about 1 cup of pasta water before draining.
2. Brown the beef: While the pasta cooks, warm the skillet over medium heat. Add the olive oil if needed, then add the beef and increase the heat to medium-high. Cook for 5 to 7 minutes, breaking the beef into small crumbles, until browned with no pink remaining. Spoon off excess fat if the skillet looks greasy, leaving a light film behind.
3. Soften the aromatics: Reduce the heat to medium. Add the onion and cook for 3 to 4 minutes, until softened and beginning to turn translucent. Stir in the garlic and Italian seasoning just until fragrant; do not let the garlic brown.
4. Simmer the sauce: Sprinkle the flour over the beef mixture and stir for about 1 minute, until no dry flour remains. Gradually stir in the broth, then add the tomato sauce, salt, and black pepper. Bring to a gentle simmer, reduce the heat to medium-low, and simmer uncovered for 7 to 9 minutes, stirring occasionally. Start checking after about 6 minutes. The sauce should thicken slightly but still flow easily.
5. Add the cream and cheddar: Reduce the heat to low and slowly stir in the cream. Add the cheddar a few handfuls at a time, stirring until each addition melts. Do not let the sauce come to a hard boil.
6. Finish the shells: Gently fold in the drained shells. Cook over low heat for 1 to 2 minutes, until the shells are tender and coated. If the sauce becomes too thick, stir in reserved pasta water or warm broth a splash at a time. It should coat the shells while pooling slightly between them.
7. Season and serve: Taste and adjust the salt and pepper. Let the skillet stand off the heat for about 2 minutes, then serve with a modest grind of black pepper. Add another splash of warm broth if the sauce tightens while it rests.

How to Keep the Sauce Smooth and Spoonable

Let the broth-and-tomato base thicken slightly before adding dairy. Once the cream and cheddar go in, keep the heat low: vigorous boiling can make the cheese sauce grainy or cause it to separate.

The shells will continue absorbing sauce as they sit. Keep the reserved pasta water or some warm broth nearby and add a splash whenever the sauce stops looking glossy and loose.

Why Cook the Shells Separately?

Boiling the shells in water gives you control over their doneness before their short finish in the skillet. Do not add dry shells directly to this sauce: cooking them in one pot would require substantially more broth, frequent stirring, and different timing.

Serving and Leftovers

Serve the pasta family-style from the skillet, with a green salad or roasted broccoli alongside. For another stovetop ground-beef pasta dinner, try Homemade Beefaroni with Cheddar.

Cool leftovers promptly and refrigerate in an airtight container for 3 to 4 days. Reheat gently over low heat on the stovetop or in the microwave, stirring as needed. Add a splash of broth or cream to loosen the sauce. The beef can also be browned ahead and refrigerated in an airtight container.

For better pasta texture, freeze the sauce separately and cook fresh shells when ready to serve. Fully assembled pasta may soften, and the creamy sauce may change texture after thawing.

Nutrition

Approximate nutrition per serving, based on 1/6 of the recipe: 645 calories, 31g protein, 32g fat, and 51g carbohydrates. Approximate nutrition per 100g: 155 calories, 7g protein, 8g fat, and 12g carbohydrates. Values are estimates and vary with the ingredients used and the finished recipe weight.

Ground Beef Stroganoff

Ground beef stroganoff brings browned beef and sliced mushrooms together in a pale, creamy gravy that lightly coats wide egg noodles. Ground beef makes this a quicker skillet version than one made with steak. Cook the noodles in a separate pot, then toss them with the finished sauce so they stay tender without soaking up too much gravy.

The gravy starts with flour and beef broth. Full-fat sour cream goes in off heat, after a little hot gravy has been stirred into it, to help keep the sauce smooth.

Ingredients for Ground Beef Stroganoff

• 12 ounces wide egg noodles (340g)
• 1 pound lean ground beef (450g)
• 8 ounces cremini or white button mushrooms, sliced (225g)
• 1 medium yellow onion, finely chopped, about 1 cup (150g)
• 1 tablespoon unsalted butter (15g)
• 2 cloves garlic, minced (6g)
• 2 tablespoons all-purpose flour (15g)
• 2 cups low-sodium beef broth
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon paprika
• About 1/2 teaspoon kosher salt, divided, plus more for the noodle water and to taste
• 1/4 teaspoon black pepper, plus more to taste
• 1/2 cup full-fat sour cream (120g)
• 2 tablespoons chopped fresh parsley, plus more for garnish

Optional side: About 1 pound asparagus spears, steamed or sautéed and served alongside.

How to Make Ground Beef Stroganoff

1. Prepare the noodles: Chop the onion and garlic, slice the mushrooms, and measure the remaining ingredients. Bring a large pot of salted water to a boil. Cook the egg noodles according to package directions until tender but still holding their shape. Reserve a little noodle water, then drain. The noodles can cook while you make the sauce.
2. Brown the beef: Heat a 12-inch skillet over medium-high heat. Add the ground beef and about 1/4 teaspoon of the salt. Cook uncovered for 5 to 7 minutes, breaking the beef into small crumbles, until browned and cooked through with no raw-looking pieces. If fat pools in the skillet, drain off the excess, leaving a small amount behind.
3. Cook the vegetables: Reduce the heat to medium. Add the butter, onion, and mushrooms. Cook uncovered for 5 to 6 minutes, stirring occasionally, until the onion softens and the mushrooms are tender with some golden edges. Add the garlic near the end and cook just until fragrant. A wide skillet lets mushroom moisture evaporate rather than trapping it in the pan.
4. Make the gravy: Sprinkle the flour, paprika, remaining 1/4 teaspoon salt, and pepper over the beef and vegetables. Stir for about 1 minute to cook the flour. Gradually stir in the beef broth, then add the Worcestershire sauce. Reduce the heat as needed to maintain a gentle, uncovered simmer. Stir occasionally for about 5 to 7 minutes, starting to check after 4 to 5 minutes. The gravy should be smooth and lightly coat a spoon while still flowing easily.
5. Add the sour cream: Remove the skillet from the heat. In a small bowl, stir a few spoonfuls of hot gravy into the sour cream. Stir this mixture into the skillet until smooth. Do not boil the sauce after adding the sour cream.
6. Toss and serve: Add the drained noodles and 2 tablespoons parsley. Toss gently until the noodles are lightly coated, with beef crumbles and mushroom slices distributed throughout. If the sauce is too thick, add warm beef broth or reserved noodle water a tablespoon at a time. Taste, adjust the seasoning, and finish with more parsley. Serve promptly, with asparagus alongside if desired.

How to Keep the Stroganoff Sauce Smooth

Full-fat sour cream is less likely to separate than low-fat sour cream. Warming it with a little gravy before adding it to the off-heat skillet helps it blend into the sauce. If the stroganoff needs reheating after that, use low heat and stir gently rather than bringing it to a boil.

Mushrooms can be omitted if needed, though the finished dish will differ from this beef-and-mushroom version. Keep the wide egg noodles cooked separately; cooking dry pasta in the skillet would require different liquid amounts and timing.

For another ground-beef dinner with mushroom gravy, try Salisbury Steak with Mushroom Gravy.

Storage and Reheating

Refrigerate leftovers promptly in a covered container and use within 3 days. If possible, store the noodles and sauce separately so the noodles absorb less sauce. Reheat gently in a skillet over low heat with a splash of beef broth, stirring until warmed through without boiling. Freezing is not recommended for the best texture because the sour-cream sauce may separate after thawing.

Nutrition

Approximate nutrition per serving, based on 4 generous servings (about 550g each): 655 calories, 38g protein, 22g fat, and 79g carbohydrates. Approximate nutrition per 100g: 120 calories, 7g protein, 4g fat, and 14g carbohydrates. Values vary with ingredient brands, beef fat content, and portion size.

Classic Homemade Meatloaf

This free-form beef meatloaf has lightly browned edges, a tender center that holds together in thick slices, and a glossy ketchup glaze. Milk-hydrated breadcrumbs, egg, and finely minced onion give the loaf its even texture.

Baking it on a rimmed sheet pan leaves the sides exposed and lets some rendered fat drain away. Add the glaze near the end so it can set without getting too dark, and use the center temperature—not the clock alone—to judge doneness. The recipe makes 6 to 8 servings.

Ingredients for Classic Homemade Meatloaf

For the meatloaf

• 1 teaspoon neutral oil
• 1 small yellow onion, finely minced (about 3/4 cup or 100g)
• 1 cup plain breadcrumbs (100g)
• 1/2 cup milk (120g)
• 2 pounds ground beef, about 85% lean (900g)
• 1 large egg
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Italian seasoning
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon black pepper

For the glaze and finish

• 1/2 cup ketchup (120g)
• 2 tablespoons packed brown sugar (25g)
• 1 teaspoon yellow or Dijon mustard
• 1 tablespoon finely chopped fresh parsley, plus a little more for the platter

How to Bake Classic Homemade Meatloaf

1. Prepare the oven and pan: Heat the oven to 350°F (175°C) with a rack in the middle position. Line a rimmed baking sheet with foil.
2. Soften the onion and soak the breadcrumbs: Warm the oil in a small skillet over medium heat. Cook the onion for 4 to 5 minutes, until soft but not browned, then let it cool briefly. Meanwhile, stir the breadcrumbs and milk together in a large bowl. Let stand for a few minutes, until the crumbs absorb the milk.
3. Mix gently: Add the egg, Worcestershire sauce, Italian seasoning, salt, pepper, onion, and beef to the breadcrumb mixture. Fold with your hands or a fork just until evenly combined. Stop before the mixture becomes paste-like.
4. Shape the loaf: Transfer the mixture to the baking sheet and gently shape it into an even oblong loaf about 9 by 5 inches, with rounded ends and sloped sides. Do not pack it tightly.
5. Bake before glazing: Bake uncovered for 40 to 45 minutes. While the loaf bakes, stir the ketchup, brown sugar, and mustard together until smooth.
6. Glaze and finish baking: Carefully brush or spoon the glaze over the top and sides. Bake for another 15 to 20 minutes. Begin checking the thickest part of the center around 50 minutes of total baking time, or sooner if the loaf is unusually narrow or your oven runs hot. The loaf is done when the center reaches 160°F (70°C) on an instant-read thermometer; avoid touching the pan with the probe. The glaze should look glossy and set. If it darkens before the center is done, tent the loaf loosely with foil.
7. Rest and slice: Let the loaf rest on the pan for 10 minutes so it firms up before cutting. Transfer it to a platter, cut several slices about 3/4 to 1 inch thick, and arrange them overlapping in front of the remaining loaf. Scatter the parsley lightly over the glaze and platter.

Why Bake Meatloaf Free-Form?

On a rimmed sheet pan, the loaf’s exposed sides can brown while some rendered fat drains onto the foil. The rim catches the drips. A loaf pan produces a more defined shape and retains more juices, but it also changes the browning and cooking time; do not rely on the sheet-pan timing if you use one.

How to Keep Meatloaf Tender and Sliceable

Soaking the breadcrumbs helps distribute moisture, while the crumbs and egg bind the beef. Finely minced, softened onion blends into the loaf without leaving large pieces that can interrupt a slice.

Overworking the mixture or packing it tightly can make the loaf dense. For a cleaner cut, give it the full 10-minute rest and slice gently. Loaf thickness affects baking time as much as weight does, so check the center with a thermometer rather than waiting for a fixed time.

Serving, Storage, and Reheating

Serve the meatloaf with mashed potatoes and green beans, or with roasted or steamed vegetables. For other ground-beef dinners, try Salisbury steak with mushroom gravy or classic beef shepherd’s pie.

Cool leftovers promptly and refrigerate them in an airtight container for 3 to 4 days. Reheat slices covered in a 350°F oven until hot, adding a small splash of water or broth to help keep them moist. Individual slices can also be microwaved in short increments until hot.

You can assemble the loaf ahead and refrigerate it for a short period before baking. A cold loaf may take longer to cook, so check its center temperature. Cooked slices may also be wrapped airtight and frozen; thaw them in the refrigerator before reheating.

Nutrition Information

Approximate nutrition per serving, based on 1 of 8 portions: 300 calories, 24g protein, 19g fat, and 18g carbohydrates. Per 100g: approximately 190 calories, 16g protein, 12g fat, and 12g carbohydrates. Values vary with the beef, ingredient brands, and how much fat drains during baking.

Cuban Beef Picadillo

Cuban-style beef picadillo combines ground beef, tomato sauce, cumin, oregano, and briny green olives in a chunky skillet dish. In this version, small potato cubes simmer in the sauce alongside diced carrot. Keep the potatoes in contact with the liquid so they turn tender before the sauce reduces too far.

The finished picadillo should be moist but not soupy, with whole olives and intact potato pieces visible among the beef. Serve it beside separate portions of fluffy white rice and browned ripe plantains. Raisins and capers are optional, not part of the savory base recipe.

Ingredients for Cuban Beef Picadillo

• 1 1/4 pounds lean ground beef (575g)
• 1 tablespoon olive oil
• 1 medium yellow onion, finely diced (150g)
• 1 medium carrot, peeled and finely diced (60g)
• 3 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/4 teaspoon black pepper, plus more to taste
• Kosher salt, to taste
• 1 cup tomato sauce (245g)
• 3/4 cup low-sodium beef broth (180g), plus more as needed
• 1 medium-large russet or Yukon Gold potato, peeled and cut into 1/2-inch cubes (250g)
• 1/2 cup pitted green olives (75g), keeping most whole
• 1 bay leaf
• 1 1/2 cups dry long-grain white rice (285g)
• 2 1/4 cups water for the rice, or the amount specified on the package
• 2 ripe plantains with mostly black or heavily spotted peels (about 450g)
• 2 to 3 tablespoons neutral oil for frying the plantains, as needed
• 1 tablespoon chopped parsley or cilantro, for garnish (optional)

How to Make Cuban Beef Picadillo

1. Prep and start the rice: Dice the onion and carrot, mince the garlic, and cut the potato into even 1/2-inch cubes. Cook the rice with the water according to package directions. Once tender, leave it covered off the heat until serving.
2. Brown the beef: Warm a 12-inch lidded skillet over medium heat, then add the olive oil and beef. Cook for 6 to 8 minutes, breaking the meat into small crumbles, until browned. Drain excess fat if needed. If the pan fills with moisture, let it cook off so the beef can brown. Cook ground beef to 160°F (70°C) for food safety; use an instant-read thermometer if checking rather than relying on color alone.
3. Soften the vegetables: Reduce the heat to medium-low. Add the onion and carrot and cook for 4 to 5 minutes, until they begin to soften. Stir in the garlic, cumin, oregano, black pepper, and a small pinch of salt. Cook briefly, stirring so the garlic does not scorch.
4. Add the sauce and potatoes: Stir in the tomato sauce, broth, potato, bay leaf, and olives. Bring to a gentle simmer, then stir or press the potato cubes so most are nestled in the liquid.
5. Simmer: Cover and cook over low or medium-low heat for about 15 to 20 minutes, stirring once or twice. Start checking the potatoes at 15 minutes; they should be fork-tender but still hold their shape. If the sauce thickens before they soften, add broth or water a few tablespoons at a time and continue simmering, covered.
6. Finish the picadillo: Remove the bay leaf. Taste before adding more salt, since the olives and broth contribute salt. If liquid is pooling, simmer uncovered over low heat for 2 to 4 minutes, until the sauce lightly clings to the beef and vegetables. If it is too thick, add a splash of broth. Let stand for 3 to 5 minutes.
7. Fry the plantains: While the picadillo simmers, peel the plantains and cut them lengthwise into thick pieces. Heat a thin layer of neutral oil in a second skillet over medium to medium-low heat. Cook for 8 to 12 minutes, turning once or twice, until browned on both sides and soft in the center. Lower the heat if they darken before softening, then drain briefly.
8. Serve: Fluff the rice and mound it on one side of each plate. Spoon the picadillo beside it and add several plantain pieces, keeping all three components distinct. Scatter parsley or cilantro over the rice if desired.

How to Keep the Potatoes Tender

Potato cubes larger than 1/2 inch, or pieces sitting above the sauce, may still be firm when the liquid has reduced. Keep them mostly nestled in the sauce and check with a fork after 15 minutes. A wide skillet can reduce liquid quickly; if the potatoes need more time, add a few tablespoons of broth or water and cover the pan again.

Raisins, Capers, and Salt

For a sweet-salty variation, stir in 2 to 3 tablespoons of raisins during the final 5 to 10 minutes of simmering. For more brininess, add 1 tablespoon drained capers with the olives. Neither is required. Because olives vary in saltiness, make the final seasoning adjustment after they have simmered in the sauce.

Picadillo Variations

Use bell pepper instead of carrot

Replace the carrot with 1/2 medium finely diced green bell pepper. Cook it with the onion as directed.

Make it without potatoes

Omit the potato for a saucier meat mixture. Simmer only until the sauce lightly coats the beef; without potatoes to tenderize, it may need less time. This variation will not have the potato pieces in the plated version above.

Serving and Storing Picadillo

For the complete plate, serve the picadillo beside white rice and fried ripe plantains. For a different ground-beef dinner served with rice, try these Korean Ground Beef Rice Bowls.

Cool leftover picadillo promptly and refrigerate it in an airtight container for 3 to 4 days. Refrigerate the rice promptly, storing it separately when practical. Reheat picadillo in a covered skillet over medium-low heat, stirring occasionally, or microwave it covered in short intervals. Add a splash of water or broth if the sauce has thickened.

Picadillo can be frozen in airtight portions, though the potatoes may soften after thawing. Thaw overnight in the refrigerator and reheat gently with a little water or broth. For the best browned texture, fry the plantains close to serving.

Nutrition Information

Approximate nutrition per serving, including picadillo, rice, and plantains, based on 4 servings: 850 calories, 36g protein, 25g fat, and 112g carbohydrates. Approximate nutrition per 100g: 140 calories, 6g protein, 4g fat, and 19g carbohydrates. Values vary with beef leanness, the amount of oil absorbed by the plantains, and the final cooked weight.

Salisbury Steak with Mushroom Gravy

Four oval beef patties are browned in a skillet, then nestled into mushroom gravy made in the same pan. The browned bits left behind deepen the gravy, while egg and breadcrumbs help the patties hold together. Cook the patties through before returning them to the gravy for a brief warm-up; their thickness and the heat of the skillet can change the timing. Serve from the skillet with mashed potatoes to catch the gravy.

Ingredients for Salisbury Steak with Mushroom Gravy

• 1 1/2 pounds ground beef, 85% to 90% lean (680g)
• 1/3 cup panko breadcrumbs (20g), or plain breadcrumbs
• 1 large egg
• 1/2 medium yellow onion, finely diced (75g), divided
• 2 garlic cloves, minced, divided
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Dijon mustard
• 1 teaspoon kosher salt, divided, or to taste
• 1/2 teaspoon black pepper
• 1 tablespoon neutral oil, as needed
• 8 ounces cremini or white mushrooms, sliced (225g)
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 2 cups beef broth
• 1 tablespoon chopped fresh parsley, plus a little more for finishing
• 2 sprigs fresh thyme

How to Make Salisbury Steak with Mushroom Gravy

1. Soften the aromatics: Heat a little of the oil in a 12-inch heavy skillet over medium heat. Add about 2 tablespoons of the diced onion and half the garlic. Cook for 3 to 4 minutes, until the onion is soft and translucent. Transfer to a plate and let cool briefly.
2. Shape the patties: Combine the ground beef, panko, egg, softened onion and garlic, Worcestershire, Dijon, 3/4 teaspoon of the salt, and the pepper. Mix just until combined. Gently shape into four evenly thick oval patties, about 3/4 inch thick.
3. Brown and cook the patties: Heat the skillet over medium-high heat, then add more oil as needed. Add the patties without crowding; cook in batches if necessary. Leave them undisturbed for about 4 to 5 minutes, until browned and easier to lift. Turn once and cook for about 3 to 5 minutes more. Start checking the thickest patty after the second side browns, and continue cooking as needed until its center reaches 160°F (70°C). Lower the heat to medium if the pan starts to scorch. Transfer the patties to a plate.
4. Brown the vegetables: Leave about 1 tablespoon of drippings in the skillet and remove any excess. Add the butter, mushrooms, remaining onion, and remaining garlic. Cook over medium heat for 5 to 7 minutes, stirring occasionally and scraping up the browned bits, until the mushrooms have browned edges and the onion is soft.
5. Make the gravy: Stir in the flour until it coats the vegetables and no dry flour remains. Gradually whisk in the beef broth, scraping the bottom of the skillet. Add one thyme sprig and simmer uncovered over medium-low heat for 5 to 7 minutes, until the gravy coats a spoon but still flows. Taste and add the remaining salt as needed. Remove the thyme sprig.
6. Warm and serve: Nestle the cooked patties into the gravy and spoon the mushrooms over them. Simmer gently over low to medium-low heat for 2 to 3 minutes, just until warmed and coated. Finish with the chopped parsley and reserved thyme sprig, and serve from the skillet.

How to Keep the Patties Tender and Intact

Beef that is 85% to 90% lean gives the patties some fat without leaving excessive grease in the skillet. Extra-lean beef can dry out more readily. Mix and shape with a light touch so the patties hold together without becoming dense.

Let the first side form a crust before turning. If the patties stick, give them a little longer rather than pulling them loose; a thin spatula helps lift them once browned. Cooking times are estimates, so use the thermometer to check the center.

How to Keep Mushroom Gravy Smooth

Stir the flour into the butter-coated vegetables before adding broth, then whisk in the broth gradually. Simmer uncovered until the gravy is spoonable. If it thickens too much as it cooks or stands, whisk in a small splash of beef broth.

Serving and Storage

Mashed potatoes are a natural match for the mushroom gravy. Egg noodles, rice, or roasted potatoes also work, with asparagus or green beans on the side. For another ground-beef dinner, try classic skillet shepherd’s pie.

To make ahead, shape the uncooked patties, cover, and refrigerate for up to 1 day before cooking. Cool cooked leftovers and refrigerate in an airtight container for 3 to 4 days. Reheat the patties gently with the gravy in a covered skillet over low heat until hot throughout, adding a splash of broth if the gravy has thickened.

Freeze cooked patties with the gravy in an airtight freezer-safe container for up to 3 months. The patties and gravy can also be frozen separately.

Nutrition

Approximate nutrition per serving, based on one patty with one-quarter of the gravy: 490 calories, 41g protein, 33g fat, and 12g carbohydrates. Approximate nutrition per 100g: 140 calories, 12g protein, 9g fat, and 3g carbohydrates. Values vary with the beef’s fat percentage, broth, and final cooked weight.

Homemade Beefaroni

Elbow macaroni and browned ground beef are coated in a tomato sauce, then finished with melted cheddar for a saucy stovetop Beefaroni. Boiling the macaroni separately makes it easier to drain while it still has a slight bite; it will soften further when folded into the sauce. Cheddar gives this version its cheesy finish, though Beefaroni can also be made without it.

Serves 6. Allow about 15 minutes to prep and 25 minutes to cook.

Ingredients for Homemade Beefaroni

• 12 ounces elbow macaroni (340g)
• 1 pound ground beef (450g)
• 1 tablespoon olive oil, if needed
• 1 small yellow onion, finely diced (about 100g)
• 2 cloves garlic, minced
• 2 tablespoons tomato paste (about 30g)
• 1 can (15 ounces) tomato sauce (425g)
• 1/2 cup beef broth (120ml)
• 1 teaspoon Italian seasoning
• About 3/4 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1 1/2 cups shredded sharp cheddar cheese (170g), divided

For an optional garnish, use 1 tablespoon chopped fresh parsley. Add a pinch of red pepper flakes with the Italian seasoning if you want a little heat. Other short pasta shapes will work, but elbows give this dish its familiar shape. For a gluten-free version, use gluten-free elbow pasta and follow its package timing.

How to Make Homemade Beefaroni

1. Boil the macaroni: Bring a large pot of salted water to a boil. Cook the elbows according to the package directions, checking at the low end of the timing, usually around 7–9 minutes. When tender but still slightly firm, reserve 1/2 cup pasta water, then drain. Do not rinse.
2. Brown the beef: While the pasta cooks, heat a roomy pot or Dutch oven over medium-high heat. Add the beef and break it into small crumbles as it cooks, about 6–8 minutes, until browned and cooked through. Drain excess fat, leaving a little in the pot.
3. Soften the onion: Reduce the heat to medium. If the pot is dry, add the olive oil. Add the onion and cook for 4–5 minutes, stirring, until softened and translucent. Add the garlic and cook briefly, just until fragrant.
4. Simmer the sauce: Stir in the tomato paste and Italian seasoning. Cook briefly, stirring, until the paste darkens slightly and coats the beef. Add the tomato sauce, broth, salt, and pepper. Bring to a simmer, then reduce the heat to medium-low. Simmer uncovered for 10–15 minutes, stirring occasionally, until lightly thickened but still loose and glossy.
5. Coat the macaroni: Fold the drained elbows into the sauce over low heat. If the mixture is too thick, add reserved pasta water or a little more broth, a splash at a time, until the sauce coats the pasta and remains spoonable.
6. Melt in the cheddar: Turn the heat to low or remove the pot from the burner. Stir in most of the cheddar gradually until melted, then scatter the rest over the top and let it soften. Do not boil the sauce after adding the cheese. Let stand for 2–3 minutes, garnish with parsley if using, and serve from the pot.

How to Keep the Macaroni from Getting Mushy

Drain the elbows while they still have a slight bite, even if they seem a little firmer than you want to serve them. They continue to soften in the hot sauce and absorb more liquid as the Beefaroni rests.

How to Keep the Sauce Smooth and Saucy

Cheddar can turn grainy or oily in a vigorously boiling sauce. Add it over low or residual heat and stir gently. If the Beefaroni thickens while standing, add a splash of reserved pasta water or broth; the sauce should cling to the elbows without becoming dry or pooling in the pot.

Serving Homemade Beefaroni

Serve hot by the spoonful, with garlic bread or dinner rolls and a simple vegetable such as green beans or corn.

For a different ground-beef pasta dinner, try One Pot Taco Pasta with Ground Beef and Shells. For a longer-simmered beef pasta sauce, see Pappardelle Bolognese with Beef, Pork & Parmesan.

How to Store and Reheat Beefaroni

Refrigerate leftovers in an airtight container for about 3 days. Reheat gently on the stovetop or in the microwave until hot, stirring in a splash of water or broth to loosen the pasta. The cheese may be less glossy after refrigeration.

Beefaroni can be frozen, but the macaroni may soften after thawing and reheating.

Nutrition

Approximate nutrition per serving, based on 1/6 of the recipe: 555 calories, 28g protein, 28g fat, and 47g carbohydrates. Per 100g: about 165 calories, 9g protein, 8g fat, and 14g carbohydrates. Values will vary with the beef, broth, tomato sauce, and cheddar used.

Classic Shepherd’s Pie with Ground Beef

Ground beef, peas, and corn simmer in a thick gravy beneath rustic spoonfuls of mashed potatoes and melted cheddar. The pie bakes and goes to the table in a cast-iron skillet. For a filling that scoops rather than runs, thicken the gravy before adding the potatoes—the short bake won’t reduce a watery sauce.

This version uses the common US name shepherd’s pie. When distinguishing it from lamb shepherd’s pie, a beef version is traditionally called cottage pie.

Ingredients

• 2 1/2 pounds russet potatoes, peeled and cut into chunks (1,150g)
• 4 tablespoons unsalted butter (55g)
• 1/2 cup milk, warmed (120g)
• About 1 1/2 teaspoons kosher salt, divided, or to taste
• 1/2 teaspoon black pepper, or to taste
• 1 tablespoon neutral cooking oil, as needed
• 1 1/2 pounds ground beef, preferably 85–90% lean (680g)
• 1 medium yellow onion, finely diced (150g)
• 2 tablespoons all-purpose flour (15g)
• 1 tablespoon tomato paste (15g)
• 1 cup beef broth (240g)
• 1 tablespoon Worcestershire sauce
• 1 cup frozen peas (145g)
• 1 cup frozen corn kernels (165g)
• 1 1/2 cups shredded cheddar cheese (170g)
• 1 tablespoon chopped fresh parsley

How to Make Shepherd’s Pie in a Skillet

1. Boil the potatoes: Preheat the oven to 375°F (190°C). Put the potatoes in a large pot, cover with cold water, and season with some of the measured salt. Bring to a boil, then simmer for 15–20 minutes, until fork-tender. Drain thoroughly and return to the warm pot over low heat briefly, until excess moisture steams off.
2. Mash the potatoes: Mash with the butter, warm milk, and some of the remaining salt and pepper. Stop when creamy but thick enough to hold soft mounds; overworking the potatoes can make them gummy. Keep warm while preparing the filling.
3. Brown the beef and onion: Set a 12-inch oven-safe cast-iron skillet over medium-high heat. Add the oil only if the skillet is dry. Cook the beef, breaking it into small crumbles, then add the onion and cook until softened, about 8–10 minutes total. The beef should be browned throughout and reach 160°F (70°C). Drain excess fat.
4. Thicken the filling: Reduce the heat to medium. Stir in the flour and tomato paste and cook briefly, stirring, until they coat the beef. Gradually stir in the broth and Worcestershire sauce. Add the peas and corn without any extra liquid, then simmer for 6–8 minutes. Season with the remaining salt and pepper. The gravy should cling to the meat and vegetables, with no watery liquid pooling in the skillet.
5. Add the topping: While the filling and potatoes are hot, gently spoon the mash over the beef in irregular mounds. Join some of the mounds without smoothing the surface flat, then scatter the cheddar over the potatoes.
6. Bake: Bake uncovered for 15–20 minutes, checking at 15 minutes. The filling should bubble at the edges, the potatoes should be hot, and the cheddar should be melted and glossy. Keep the potato surface mostly pale; if you want more color, broil only briefly and watch closely.
7. Rest and serve: Let the skillet stand for about 10 minutes so the filling settles. Sprinkle with parsley and scoop portions from the skillet, revealing the beef, peas, and corn beneath the topping. Use care with the hot handle.

Skillet and Bake-Time Notes

Use a 12-inch oven-safe skillet deep enough to hold both the filling and potatoes. If your skillet cannot go in the oven, transfer the hot filling to a similarly sized baking dish before adding the topping.

The 15–20-minute bake is for hot filling and hot potatoes. A chilled assembled pie or a deeper dish will need longer. Look for bubbling edges and a hot topping rather than relying on the clock alone.

Serving and Storage

Serve from the skillet on its own or with a green salad or green beans. Refrigerate leftovers in an airtight container for up to 4 days. Reheat individual portions in the microwave until hot throughout, or warm larger portions covered in the oven.

The beef filling can be made 2–3 days ahead and refrigerated. Prepare or rewarm the potatoes before assembling. An assembled pie can also be frozen in a covered, freezer-safe dish for up to 2 months. Thaw overnight in the refrigerator before reheating until hot throughout; the topping’s texture and the time needed to heat the pie may vary.

For another baked ground beef dinner, try Taco Casserole with Ground Beef. For a quicker option, see Korean Ground Beef Rice Bowls.

Nutrition

Approximate nutrition per serving, based on 6 servings: 700 calories, 35g protein, 38g fat, and 49g carbohydrates. Approximate nutrition per 100g: 150 calories, 8g protein, 8g fat, and 11g carbohydrates. Values vary with the ingredients used and the final cooked weight.

Korean Ground Beef Rice Bowls

Browned ground beef gets a light coating of soy sauce, sesame oil, garlic, ginger, and brown sugar, then goes over white rice with crisp carrot ribbons and cucumber slices. Keeping the vegetables raw and in separate sections gives each bowl a contrast of warm, savory beef and fresh toppings.

Use a wide skillet to brown the beef before adding the sauce; a brief uncovered simmer is all it needs to coat the crumbles. The recipe takes about 30 minutes when cooked rice is ready. If you’re starting with uncooked rice, get it going first and allow extra time.

Ingredients for Korean Ground Beef Rice Bowls

• 3 cups cooked white rice (475g)
• 1 lb ground beef, preferably 85–90% lean (450g)
• 3 tablespoons low-sodium soy sauce
• 1 tablespoon brown sugar
• 1 tablespoon toasted sesame oil
• 2 garlic cloves, minced
• 1 teaspoon finely grated fresh ginger
• 1 teaspoon rice vinegar
• 2 medium carrots, shaved into long ribbons (120g)
• 1 medium cucumber, thinly sliced into rounds (200g)
• 2 green onions, thinly sliced (30g)
• Up to 1 teaspoon neutral oil, only if needed

Optional: A pinch to 1/4 teaspoon red pepper flakes for heat, and 1 teaspoon sesame seeds for serving.

How to Make Korean Ground Beef Rice Bowls

1. Prepare the rice and vegetables: Have the cooked rice ready. Use a vegetable peeler to shave the carrots into long ribbons. Slice the cucumber into rounds and thinly slice the green onions. Keep the vegetables raw.
2. Whisk the sauce: In a small bowl, whisk together the soy sauce, brown sugar, sesame oil, garlic, ginger, rice vinegar, and optional red pepper flakes until the sugar is mostly dissolved. Taste before adding it to the beef; soy sauce brands vary in saltiness.
3. Brown the beef: Heat a 10- to 12-inch skillet over medium-high heat. Add the beef, using a little neutral oil only if it sticks. Cook uncovered, breaking it into small crumbles and stirring periodically. Start checking after about 5 minutes; it should be browned with no pink remaining after about 6–8 minutes. Ground beef should reach 160°F (70°C). Spoon or drain off any visible pool of fat. A wide skillet helps the beef brown rather than steam; if your pan is smaller, brown it in batches.
4. Coat with sauce: Pour the sauce into the skillet and reduce the heat to medium or medium-low. Cook uncovered for 1–2 minutes, stirring frequently, until the beef is lightly glossy and the sauce clings to the crumbles rather than pooling in the pan. If it still looks watery after a minute, keep stirring briefly as it reduces.
5. Assemble the bowls: Divide the rice among four shallow bowls, leaving some visible around the edges. Mound the hot beef near the center of each bowl. Arrange carrot ribbons on one side and cucumber rounds on the other, without mixing them into the beef. Scatter green onions over the top and add sesame seeds, if using.

Adjusting the Sauce

Low-sodium soy sauce helps keep the beef from becoming overly salty. The brown sugar gives the sauce modest sweetness; use less if you prefer a less sweet coating. Leave out the red pepper flakes for a mild bowl, or add them to taste. Tamari can replace the soy sauce; if you need a gluten-free option, check that it is certified gluten-free.

Storage and Meal Prep

Refrigerate the cooked beef and rice in airtight containers for up to 3 days. Keep the carrot ribbons and cucumber separate so they stay crisp. Reheat the beef and rice in a skillet or microwave until hot, adding a small splash of water to the rice if it has dried out. Add the cold vegetables and green onions after reheating.

For longer storage, freeze the cooled cooked beef in an airtight freezer-safe container for up to 3 months for best quality. Thaw it in the refrigerator before reheating. Do not freeze the fresh carrot or cucumber toppings.

For another ground-beef dinner, try this Taco Casserole with Ground Beef.

Nutrition

Approximate nutrition per bowl, based on 4 servings: 475 calories, 28g protein, 21g fat, and 44g carbohydrates. Approximate nutrition per 100g: 140 calories, 8g protein, 6g fat, and 13g carbohydrates. Values vary with the ground beef and other ingredients used.