Ground Beef and Potatoes

I typically make this for dinner and sprinkle each serving with cheese. However, my boys have been known to claim the leftovers and top them with an egg, or mix the meat and potatoes into a skillet of scrambled eggs. There just isn’t a wrong way to enjoy this meal. It earns double thumbs up every time it’s made.

Is there anything more common in simple dinner recipes than a pound of ground beef? This ground beef and potatoes skillet is centered around the most basic of dinner planning ingredients and yet the result is packed with flavor.

We’re no strangers to ground beef skillets over here. The best stir fries are salty, savory, sweet, and just a little bit spicy. This Ground Beef and Broccoli Stir Fry nails all of those things.

You’ll have dinner ready in minutes with this easy low-carb and one-pan recipe for Ground Beef and Cabbage. Tender crisp cabbage, carrots, and peppers combine with savory ground beef and leave a subtle, lingering heat that will have you wanting more.

Ground Beef Fried Rice is both savory and slightly sweet with a subtle touch of heat. Oh, fried rice, how I love you. Let me count the ways. Not only is homemade tastier than take-out most of the time, but it’s also budget-friendly and super easy.

Ground Beef Philly Cheesesteaks are a tasty, convenient twist on the classic Philadelphia sandwich. This skillet version is prepared using ground beef instead of thinly sliced ribeye or sirloin steak, making it a quicker and budget-friendly option. My boys love this dinner.

Ground Beef and Potatoes Skillet

You’ll need the following ingredients to make this meal:

• olive oil
• yellow onion
• potatoes
• taco seasoning
• bell pepper
• ground beef
• green onions
• cilantro
• shredded cheese

You can use any potato you like for this recipe. I tend to use red or golden potatoes.

Mexican Ground Beef and Potatoes

Heat the oil in a large deep-sided skillet over medium-high heat. Add the onion and potatoes. Stir to coat. Sprinkle with 1 tablespoon of taco seasoning and stir again. Spread the potatoes across the skillet and add 2 tablespoons of water to the pan.

Cover with a lid and let cook for about 10 minutes, stirring every few minutes, and spreading the potatoes out across the pan again. You want the potatoes to be tender and browned on the sides.

Add the peppers and stir to combine. Reduce the heat to medium and continue cooking. Stir every few minutes and add more water, scraping the bottom of the pan, as needed, for about 5 more minutes. When the peppers are tender, transfer the vegetables to a bowl next to the stove.

Add the ground beef to the empty skillet and increase the heat to high. Sprinkle with the remaining taco seasoning. Crumble the ground beef as it cooks. Add a couple of tablespoons of water to the pan with the meat as it finishes cooking. It shouldn’t be dry at all.

Return the vegetables to the skillet with the meat. Add the green onions and cilantro. Stir to combine. Serve warm, topped with shredded cheese and additional green onions and cilantro, if desired.

If you have a few more minutes at hand, this Ground Beef Sweet Potato Casserole is a hearty dinner you’re sure to love. Rich and savory ground beef is seasoned with a dash of aromatic spices, beneath a fluffy layer of mashed sweet potatoes.

Tender peas, sweet carrots, and savory bits of celery and onions in a creamy, rich beef gravy baked inside a buttery crust make for a fantastic Ground Beef Pot Pie.

Shepherd’s Pie Baked Potatoes start with crispy baked potatoes that are scooped out and filled with hearty meat and vegetables and then topped with creamy mashed potatoes. These are certain to disappear almost as fast as I can pull them from the oven.

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Mexican Ground Beef and Potatoes

Spicy ground beef, tender potatoes, bell pepper, and onion come together in a simple skillet meal that will leave everyone grinning around the table.

Course Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6

Calories 489kcal

Author Mary Younkin

Ingredients

• 2 tablespoons olive oil
• 1 large yellow onion diced into ½-inch pieces, about 1½ cups total
• 6 potatoes diced into ½-inch pieces, about 6 cups total
• ¼ cup taco seasoning divided
• 1 large bell pepper any color, diced into ½-inch pieces, about 1 cup total
• 1½ pounds ground beef
• ½ cup green onions thinly sliced
• ¼ fresh cilantro chopped
• 1-2 cups shredded cheese for serving

Instructions

• Heat the oil in a large deep-sided skillet over medium-high heat. Add the onion and potatoes. Stir to coat. Sprinkle with 1 tablespoon taco seasoning and stir again. Spread the potatoes across the skillet and add 2 tablespoons of water to the pan.
• Cover with a lid and let cook for about 10 minutes, stirring every few minutes, and spreading the potatoes out across the pan again. You want the potatoes to be tender and browned on the sides.
• Add the peppers and stir to combine. Reduce the heat to medium and continue cooking. Stir every few minutes and add more water, scraping the bottom of the pan, as needed, for about 5 more minutes. When the peppers are tender, transfer the vegetables to a bowl next to the stove.
• Add the ground beef to the empty skillet and increase the heat to high. Sprinkle with the remaining taco seasoning. Crumble the ground beef as it cooks. Add a couple of tablespoons of water to the pan with the meat as it finishes cooking. It shouldn't be dry at all.
• Return the vegetables to the skillet with the meat. Add the green onions and cilantro. Stir to combine. Serve warm, topped with shredded cheese and additional green onions and cilantro, if desired.

Notes

You can use any potato you like for this recipe. I tend to use red or golden potatoes.

Nutrition

Calories: 489kcal | Carbohydrates: 45g | Protein: 31g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 88mg | Sodium: 1002mg | Potassium: 1325mg | Fiber: 7g | Sugar: 5g | Vitamin A: 1144IU | Vitamin C: 49mg | Calcium: 144mg | Iron: 5mg

Cottage Pie vs Shepherd’s Pie

What’s the difference between cottage pie vs shepherd’s pie? In traditional shepherd’s pie, the filling is made with lamb. It’s called shepherd’s pie, after all. This version is made with ground beef, which technically makes it a cottage pie.

Most people today tend to use the terms interchangeably. The difference is negligible. Both versions are absolutely delicious, with a hearty meat and vegetable filling and a mashed potato topping. So, use whichever meat you prefer.

Baked Potato Shepherd’s Pie

Depending on the size of your potatoes, you’ll likely have both leftover filling and mashed potatoes. I like to combine the two in a small pan to make a mini shepherd’s pie for additional servings.

I tend to err on the side of extra vs less when cooking, especially when the recipes are a little more involved like this baked potato shepherd’s pie. It doesn’t take much more time to make enough to ensure leftovers. That is always satisfying when I’ve spent a little extra effort making dinner.

Cottage Pie Baked Potatoes

This recipe is perfect for my family. Feel free to reduce the recipe as desired for fewer servings. A halved recipe makes four servings.

If your potatoes are on the smaller side, you’ll have more than 8 potatoes to work with in this recipe. I prefer to use Yukon gold potatoes, and they tend to be smaller than Russets most of the time.

As a result, I was able to make 12-14 smaller stuffed potatoes with about 3 pounds of potatoes when I was photographing this recipe.

Shepherd’s Pie Baked Potato

You’ll need the following ingredients to make this recipe:

• Yukon gold or Russet potatoes
• olive oil
• kosher salt and black pepper
• butter and milk
• shredded cheddar

Filling Ingredients

• ground beef
• flour
• onion, carrots, and garlic
• salt and pepper
• parsley, thyme, and basil
• petite diced tomatoes
• Worcestershire sauce
• water or beef broth
• frozen peas
• fresh Italian parsley

Begin by preheating the oven to 400°F. Scrub the potatoes to remove all dirt and then rinse and dry them well. Poke several holes into each potato with a fork and place them on a baking sheet.

Drizzle each potato with oil and sprinkle each potato generously with salt. Next, rub with your hands to coat and place in the oven. Bake for about an hour, until fork tender. They should be crisp on the outside and tender inside.

Remove from the oven and set aside until cool enough to handle. Then, slice the top off of each potato and scoop out the potato center, leaving a thin but sturdy wall with the skin. Place the removed portion in a large bowl.

Add the butter, milk, half of the cheese, ½ teaspoon salt, and pepper to the bowl with the potato fillings. Then, mash everything together and taste. Adjust the salt and/or pepper, then set aside.

Shepherd’s Pie with Cheese

While the potatoes are cooking, cook and crumble the ground beef over medium heat. When it is almost browned, drain off any excess grease and sprinkle with flour. Continue stirring and cooking for 1 minute, to coat well.

Add the onions and carrots. Cook for 2-3 minutes, then add the garlic, parsley, thyme, basil, 1 teaspoon salt, and ½ teaspoon black pepper. Continue cooking for an additional 2-3 minutes until the onions are soft.

Add the tomatoes and Worcestershire sauce. Stir to combine and cook for another couple of minutes. If the mixture looks dry, add a splash of water or broth along with the peas.

Continue stirring, then taste and season with additional salt and pepper, as desired. Remove from the heat.

Spoon the beef filling into the potatoes and top each with a heaping of mashed potatoes. Then, sprinkle the remaining cheese over each potato.

Place the potatoes back on the metal sheet pan, then return them to the oven for another 10 minutes until the cheese has melted. Sprinkle with fresh parsley before serving.

Stuffed Vegetables

Looking for more recipes with stuffed vegetables?

Dive into this timeless combination of flavors with savory chicken, gooey mozzarella, and marinara sauce, nestled in tender crisp squash, and topped with toasted bread crumbs. Chicken Parmesan Zucchini Boats are a big hit!

Savory and sweet, with a touch of heat, blends perfectly in this sausage and apple Stuffed Acorn Squash. And, saucy barbecue Chicken Stuffed Potatoes, topped with melted cheese are mealtime perfection.

If you like the idea of stuffed vegetables, but don’t want to do as much labor, give this one pot Stuffed Pepper Skillet a try. It’s loaded with ground beef, rice, and bell peppers in a flavorful tomato sauce.

Tender carrots and broccoli and a rich, creamy sauce are nestled under a layer of golden, flaky biscuits just begging to be enjoyed with this vegetable pot pie casserole.

Zucchini Pizza Boats are proof that everything is made better with the amazing glory of cheesy pizza toppings. Fluffy baked potatoes stuffed with spicy beef and black beans and plenty of melting cheese are always a hit for dinner.

Creamy, classic mashed potatoes are elevated with the sharp and tangy flavor of white cheddar cheese in these White Cheddar Mashed Potatoes.

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Cottage Pie Baked Potatoes

Crispy baked potatoes are filled with hearty meat and vegetables and topped with creamy mashed potatoes in these Cottage Pie Baked Potatoes.

Course Main Course

Cuisine American

Prep Time 1 hour hour

Cook Time 1 hour hour 10 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 8

Calories 583kcal

Author Mary Younkin

Ingredients

Potato Ingredients

• 3 pounds Yukon gold or Russet potatoes about 8 large potatoes
• 2 tablespoons olive oil
• 1½ teaspoons kosher salt divided, adjust to taste
• ¼ cup butter room temperature
• ¼ cup milk
• ½ teaspoon freshly ground pepper adjust to taste
• 2 cups freshly shredded cheddar cheese divided

Filling Ingredients

• 2 pounds ground beef
• 3 tablespoons all purpose flour
• 1 small yellow onion diced into ¼-inch pieces, about ¾ cup
• 3 medium carrots diced into ¼″ pieces, about 1 cup
• 4 large cloves of garlic minced
• 1 teaspoon kosher salt adjust to taste
• ½ teaspoon freshly ground black pepper adjust to taste
• ½ teaspoon dried parsley
• ½ teaspoon dried thyme
• ½ teaspoon dried basil
• 14 ounces petite diced tomatoes
• 1-2 tablespoons Worcestershire Sauce
• ¼ cup water or beef broth only as needed
• ½ cup frozen peas
• 1 tablespoon fresh Italian parsley for serving

Instructions

Potato Instructions

• Preheat the oven to 400°F. Scrub the potatoes to remove all dirt and then rinse and dry thoroughly. Poke several holes into each potato with a fork and then place them on a baking sheet.
• Drizzle each potato with oil and sprinkle each potato generously with salt. Rub with your hands to coat and then place in the oven.
• Bake for about an hour, until fork tender. The potatoes should be crisp on the outside and tender inside.
• Remove from the oven and set aside until cool enough to handle. Slice the top off of each potato (about ¾ of the way up) and scoop out most of the potato center. Be sure to leave a thin wall of potato along each skin to keep the potatoes sturdy.
• Place the removed potato portions into a large bowl. Then, add the butter, milk, half of the cheese, ½ teaspoon salt, and pepper to the bowl. Mash together and taste the potatoes. Adjust the salt and/or pepper, then set aside.

Filling Instructions

• While the potatoes are cooking, cook and crumble the ground beef over medium heat. When it is almost browned, drain off any excess grease and sprinkle with flour. Continue stirring and cooking for 1 minute, to coat well.
• Add the onions and carrots. Cook for 2-3 minutes then add the garlic, parsley, thyme, basil, 1 teaspoon salt, and ½ teaspoon black pepper. Cook an additional 2-3 minutes until the onions are soft.
• Add the tomatoes and Worcestershire sauce. Stir to combine and cook for a couple of minutes. If the mixture looks dry, add a splash of water or broth along with the peas.
• Stir to combine. Taste and then season with additional salt and pepper, as desired. Remove from heat. Spoon the beef into the potatoes, then top each potato with a heaping of mashed potatoes.
• Sprinkle the remaining cheese over each potato, then place back in the oven for about 10 minutes, until the cheese has melted and the edges are lightly browned. Sprinkle with parsley before serving.

Notes

If your potatoes are on the smaller side, you’ll have more than 8 potatoes to work with in this recipe. I prefer to use Yukon gold potatoes and they tend to be smaller than the Russets are most of the time. So, I was able to make 12-14 smaller stuffed potatoes with about 3 pounds of potatoes

Nutrition

Calories: 583kcal | Carbohydrates: 42g | Protein: 35g | Fat: 31g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 118mg | Sodium: 1155mg | Potassium: 1403mg | Fiber: 6g | Sugar: 6g | Vitamin A: 4521IU | Vitamin C: 45mg | Calcium: 282mg | Iron: 5mg

{originally published 9/4/23 – recipe notes and photos updated 4/10/25}

Ground Beef Stir Fry

Ground beef is a winner when it comes to quick stir-fry meals. I keep packages of ground beef in my freezer with dinners like this one in mind.

To make this ground beef stir fry, you’ll start by cooking and crumbling the beef, then add the broccoli, along with a handful of seasonings, and let it cook for a few minutes.

You’ll have a skillet meal ready to go in very little time at all. By the time you can stir together the sauce, the rest of the dish will be nearly done cooking. It really is that easy.

If you’ve been around here for a while, then you’ll already know that I love cabbage and ground beef. You see them paired in this recipe for the Unstuffed Cabbage Rolls, and that recipe is a total game changer.

So, naturally, a ground beef and cabbage stir fry needed to happen. And if you’re like us and often have leftover rice in the fridge, ground beef fried rice is both savory and slightly sweet with a subtle touch of heat. Both of these ground beef stir-fries can be made in under 20 minutes!

Every ingredient here is simple enough to be found in most grocery stores. No running around town looking for hard-to-find ingredients. (Who has time for that?)

The chili paste is typically found in the Asian section of most stores. If you can’t find it locally, Amazon does sell my favorite chili paste.

If you’re leery of the heat, start with a lesser amount of chili paste. If you’re unfamiliar with it or don’t typically enjoy much heat in your foods, you might want to start with just a teaspoon instead of a tablespoon.

Love heat? Go big with it. Feel free to swap in Sriracha for the chili paste, if that’s easier for you to find. (But if you can find that chili paste, that’s my first choice every time!)

Ground Beef and Broccoli

The fact this stir fry is made with ground beef instead of a more expensive cut of beef makes it a great alternative to the pricier meats when you are craving Chinese food or an Asian-inspired meal.

You might be tempted to skip the broccoli rounds in this recipe, but please try them. They offer a bit of added texture and the boost of broccoli flavor is great too. It is easy and well worth the extra minute or two to slice them.

How to Cut Broccoli

The broccoli rounds give the dish a nice crunch, reminiscent of a water chestnut. I like to think of it as the budget-friendly crunch which is fitting for this flavor-filled less expensive version of a beef stir fry.

To slice broccoli rounds, you’ll start by cutting the long thick stalk off of the head of broccoli. Then peel the outside of the stalk enough to remove the brown areas.

Slice the stalk into thin rounds. You can use the rounds the same way you use broccoli florets. I love not throwing away that stem and minimizing waste.

The stir fry is delicious over rice. I use this rice cooker and this cast iron skillet to make this recipe. (I have fallen in love with that gorgeous skillet!)

This makes a great freezer meal too. Allow the stir fry to cool and then transfer to individual air-tight containers or a zip-close freezer bag. Allow it to thaw in the fridge overnight and it will reheat in minutes.

Ground Beef and Broccoli Stir Fry

To make this recipe, you will need the following ingredients:

Sauce Ingredients

• low-sodium soy sauce
• beef broth
• chili paste
• garlic
• fresh ginger

Stir Fry Ingredients

• ground beef
• cornstarch
• kosher salt 
• freshly ground black pepper 
• fresh broccoli 

Stir Fry Meals

Stir fry dinners are a go-to family meal for us. They are easy to make and can feed a small crowd.

If you’re lucky enough to have leftovers, they heat up well for a lunch the following day. In addition to that, most stir-fry recipes are versatile enough that you can really load them up with vegetables and still please everyone.

Shrimp, bell peppers, and pineapple simmered with your favorite barbecue sauce add up to a sweet and spicy shrimp bell pepper stir fry.

This Zucchini Stir Fry with Chicken is an easy dinner that delivers a whole lot of great flavor. Served on its own or over rice or noodles, we all really enjoy this meal.

Get dinner ready in minutes with this easy one pan recipe for Ground Beef and Cabbage. Tender crisp cabbage, carrots, and peppers combine with savory ground beef and leave a subtle, lingering heat that will have you wanting more.

Fresh green beans, ginger, and garlic are quickly sauteed with tender strips of beef before being tossed in a light savory sauce to create this easy Beef and Green Bean Stir Fry.

Tender strips of chicken, bell peppers, and onions are seasoned with taco spices, then cooked to crispy, juicy perfection in the air fryer. Serve these Air Fryer Chicken Fajitas in warm tortillas or over rice with your favorite toppings for a fresh and easy meal.

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Ground Beef and Broccoli Stir Fry

The best stir fries are salty, savory, sweet, and a little bit spicy. This ground beef and broccoli stir fry nails all of those things.

Course Main Course

Cuisine American

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 4

Calories 322kcal

Author Mary Younkin

Ingredients

Sauce Ingredients

• ⅓ cup low-sodium soy sauce
• ½ cup beef broth
• 1-3 tablespoons chili paste adjust to preferred heat level
• 4 cloves garlic minced
• 1 tablespoon fresh ginger finely minced or grated

Stir Fry Ingredients

• 2 pounds ground beef
• 1 tablespoon cornstarch
• ¼ teaspoon kosher salt adjust to taste
• ¼ teaspoon freshly ground black pepper adjust to taste
• 1½ pounds fresh broccoli cut into florets and rounds

Instructions

• In a small bowl or glass measuring cup, combine the soy sauce, beef broth, chili paste, garlic, and ginger. Whisk to combine and set aside.
• In a large skillet over medium-high heat, cook and crumble the ground beef. When the beef has almost browned, sprinkle with cornstarch, salt, and pepper. Stir to coat. Add the broccoli and pour the sauce into the skillet.
• Lower the heat to medium and continue cooking and stirring until the sauce thickens, about 1-2 minutes. Taste and add more salt and pepper, only if needed. Serve on its own or over rice.

Notes

You might be tempted to skip the broccoli rounds in this recipe, but please try them. They offer a bit of added texture and the boost of broccoli flavor is great too. It is easy as can be and well worth the extra minute or two to slice them.

First, cut the long thick stalk off of the head of broccoli. Then peel the outside of the stalk enough to remove the brown areas. Slice the stalk into thin rounds. That’s all you need to do. Use the rounds the same way you use broccoli florets.

Nutrition

Calories: 322kcal | Carbohydrates: 13g | Protein: 40g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 107mg | Sodium: 805mg | Potassium: 753mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1914IU | Vitamin C: 79mg | Calcium: 36mg | Iron: 4mg

The steak for these kabobs rests in a simple Asian-inspired marinade for a few minutes before being skewered along with slices of colorful bell peppers and red onions.

Grilled Steak Kabobs

Kabob making ebbs and flows in our household. (These sweet and sour chicken kabobs are always a win.) I seem to get on a kick and kabob literally everything I can and then swing the other way for a while.

My kids love it when I am in kabob mode as it is an entire meal on a stick, and let’s face it, food is more fun to eat that way. However, if you’re

I get that the challenge of kabobs is assembling them and often making sure everything is finished cooking at the same time. But it’s always worth the effort and I love the rainbow of colors and flavors on the kabobs.

Asian Steak Marinade

These steak kabobs are loaded with flavor from the simplest of Asian-inspired marinades: you’ll just need a splash of soy sauce, a drizzle of honey, and a spoonful of chili paste or Sriracha.

You’ll need the following ingredients to make these grilled steak skewers:

• top sirloin steaks cut into 1-inch cubes
• low-sodium soy sauce 
• honey
• chili paste
• red onion
• bell peppers

The key to guaranteeing that the meat and the vegetable will finish cooking at the same time is the size of your pieces. Vegetables that are 1-inch in size are perfect. The edges will get just a kiss of char and be tender-crisp.

When making steak kabobs cut the steak into approximately 1-inch cubes. At this size, it makes marinating quick and easy. The steak will only need about 30 minutes of marinating time. The size also makes grilling very fast and easy.

When using wooden skewers, I recommend soaking them for 15-20 minutes before cooking. I typically soak the skewers while prepping the meat and vegetables. The skewers will blacken over the grill but rarely burn this way.

Marinating Instructions

Combine the soy sauce, honey, and chili paste in a medium-sized bowl. Whisk or stir to combine and then set aside about 1/4 cup of the sauce.

Add the pieces of beef to the bowl with the marinade and stir to coat well. Let the meat marinate for 20-30 minutes.

Grilling Instructions

Alternately thread the onion, peppers, and marinated steak onto skewers. Brush the vegetables with the reserved sauce.

Grill the kabobs over medium-high heat 12 to 14 minutes or until the steak reaches desired doneness, basting the sides with any remaining sauce as you turn the skewers.

How Long To Grill Beef Kabobs

Grilling is not a set-it-and-forget-it method. You will want to stay close by the grill to get the perfect char on your vegetables and have your steak hit a perfect medium-rare or medium doneness.

If your grill is on medium-high it should take just 12-14 minutes. Make sure you start with a hot grill and turn the skewers 2-3 times during grilling.

Extra grilled vegetables are a must at my house. While you have the grill hot, go ahead and grill up asparagus and plan ahead for a filling breakfast frittata.

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Grilled Steak Kabobs

Steak kabobs are summertime entertaining perfection. They can be assembled ahead of time (pro tip: get the kids to help!) and then grilled when you're ready to eat.

Course Main Course

Cuisine American

Prep Time 30 minutes minutes

Cook Time 15 minutes minutes

Total Time 45 minutes minutes

Servings 4

Calories 244kcal

Author Mary Younkin

Ingredients

• 1 pound top sirloin steaks cut into 1-inch cubes
• ⅓ cup low-sodium soy sauce
• 3 tablespoons honey
• 1 tablespoon chili paste
• ½ red onion cut into 1-inch pieces
• 1 red bell pepper cut into 1-inch pieces
• 1 yellow bell pepper cut into 1-inch pieces
• 1 green bell pepper cut into 1-inch pieces

Instructions

Marinating Instructions

• Combine the soy sauce, honey, and chili paste in a medium-sized bowl. Whisk or stir to combine and then set aside about 1/4 cup of the sauce.
• Add the pieces of beef to the bowl with the marinade and stir to coat well. Let the meat marinate for 20-30 minutes.

Grilling Instructions

• Alternately thread the onion, peppers, and marinated steak onto skewers. Brush the vegetables with the reserved sauce.
• Grill the kabobs over medium-high heat 12 to 14 minutes or until the steak reaches desired doneness, basting the sides with any remaining sauce as you turn the skewers.

Notes

When using wooden skewers, it’s recommended to soak them for 15-20 minutes before cooking. I typically soak the skewers while prepping the meat and vegetables. The skewers will blacken over the grill but rarely burn this way.

Nutrition

Calories: 244kcal | Carbohydrates: 22g | Protein: 28g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 69mg | Sodium: 834mg | Potassium: 684mg | Fiber: 2g | Sugar: 16g | Vitamin A: 1109IU | Vitamin C: 118mg | Calcium: 51mg | Iron: 3mg

Steak with Mushrooms and Onions

One of my favorite meals when dining out is a perfectly cooked steak with mushrooms and onions. It’s always so delicious and flavorful. As much as I love a perfect steak and warm sauteed mushrooms and onions, most nights when I’m making dinner time is of the essence – so recreating this in a skillet is a win-win.

When cooking stir fry steak take care not to overcrowd your pan. For me, this pan is the perfect skillet. Leave some space so things cook and fry. Steamed steak is not the goal. Pan-fried meat with yummy fried brown bits of flavor is ideal.

How to Cook Steak with Mushrooms

For this recipe, we’re going to saute the onions and mushrooms in a bit of butter before cooking the steak. Set them aside near the stove and we’ll combine everything at the end.

Fry your steak in batches. Transfer the cooked meat to a plate near the stove, but don’t cover it. If you cover it with a lid it could continue to cook and steam unnecessarily.

While steak with mushrooms can easily be dinner on its own, this is also delicious over rice or mashed potatoes. Try tossing this stir-fry with noodles for a whole new meal.

Easy, flavorful meals that can be cooked quickly on the stovetop have become my go-to’s. This sweet and spicy chicken stir fry can be made with seasonal fresh vegetables for another quick-to-prepare meal.

How to Slice Flank Steak

Flank steak is a thin cut of beef that is great in stir fry. If you can’t find flank steak be sure to ask your butcher or use another thin meat like inside or outside skirt. They are flavorful cuts that fry up quickly.

Sliced correctly flank steak is tender and perfect for stir fry. Flank steak has a very distinct grain or direction the fibers run. They are long fibrous strands that run the entire length of the piece of meat.

The key is to shorten those fibers. With a sharp knife slice across those fibers, or against the grain. Do not cut with the grain or you will have very tough strips of steak. For stir fry cut the flank steak into approximately 1/4 inch thick slices.

Since this is a rather thin cut of beef a trick I learned was to put it in the freezer for 30 minutes or so before slicing. It won’t freeze completely but it will be slightly firmer. Then cut your strips using a very sharp knife. A sharp knife makes quick work of cutting the flank steak.

Steak with Mushrooms and Onions

You’ll need the following ingredients for this recipe:

• olive oil 
• mushrooms 
• onion 
• kosher salt 
• freshly ground black pepper 
• garlic
• skirt or flank steak sliced
• Italian parsley

Stir Fry Steak Recipe

Warm 1 tablespoon of oil in a large skillet over medium-high heat. Add the mushrooms and onion and immediately toss to coat. Season with ½ teaspoon kosher salt and ¼ teaspoon pepper.

Cook while stirring frequently for about 5 minutes. Add the garlic and cook for about a minute, until fragrant. Transfer the cooked vegetables to a plate and return the pan to the stove.

Add ½ tablespoon of oil to the skillet, swirl to coat, and then add half of the steak. Toss to coat and spread across the pan in one layer. Season with salt and pepper.

Cook for 1 minute, stir and cook an additional minute, turning over uncooked sides as needed. As soon as the meat has browned, remove the meat from the pan and transfer it to a plate.

Repeat steps to cook the remaining meat. Remove the pan from the heat and add the vegetables and cooked meat back to the pan. Sprinkle with parsley and stir to mix. Serve warm.

Steak Stir Fry

Thinly sliced flank steak in a garlicky ginger sauce makes for a delicious weeknight steak and pepper stir fry. I am always amazed at how easy it is to recreate our favorite restaurant dishes at home. Not to mention how great it is to be able to scale those dishes to feed our crew of hungry boys.

Do you love mushrooms as much as we do? Tender Buttered Mushrooms are nestled with caramelized onions and feature an almost spicy kick of garlic in this recipe. Seasoned with fresh parsley and basil, these herb-buttered mushrooms are an aromatic feast.

I may be the biggest mushroom lover in my family. But it’s a tight competition. This recipe for buttery garlic mushrooms is one of our favorites. It takes so little time to prepare, and the smell of the herbs is heavenly.

Incredibly flavorful and juicy chicken thigh pieces are tossed in a mixture of oil and cajun spices before being quickly cooked in a hot skillet to create these irresistible chicken bites with mushrooms.

Easy, garlicky marinated mushrooms are great to have on hand to add some pizzazz to salads, sandwiches, pizzas, snacks, and more! This simple recipe makes it easy to keep a jar of them in the refrigerator at all times.

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Steak and Mushroom Stir Fry

This stir fry delivers all the flavors you love with steak smothered in mushrooms and onions but quick and easy in just one pan.

Course Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4

Calories 264kcal

Author Mary Younkin

Ingredients

• 2 tablespoons olive oil divided
• 8 ounces mushrooms sliced
• 1 yellow onion sliced thin
• 1 teaspoon kosher salt divided
• ½ teaspoon freshly ground black pepper divided
• 4 garlic cloves minced
• 1 pound skirt or flank steak sliced into very thin strips
• 2 tablespoons chopped fresh Italian parsley

Instructions

• Warm 1 tablespoon of oil in a large skillet over medium-high heat. Add the mushrooms and onion and immediately toss to coat. Season with ½ teaspoon kosher salt and ¼ teaspoon pepper.
• Cook while stirring frequently for about 5 minutes. Add the garlic and cook for about a minute, until fragrant. Transfer the cooked vegetables to a plate and return the pan to the stove.
• Add ½ tablespoon of oil to the skillet, swirl to coat, and then add half of the steak. Toss to coat and spread across the pan in one layer. Season with salt and pepper.
• Cook for 1 minute, stir and cook an additional minute, turning over uncooked sides as needed. As soon as the meat has browned, remove the meat from the pan and transfer it to a plate.
• Repeat steps to cook the remaining meat. Remove the pan from the heat and add the vegetables and cooked meat back to the pan. Sprinkle with parsley and stir to mix. Serve warm.

Nutrition

Calories: 264kcal | Carbohydrates: 6g | Protein: 27g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 0.4g | Cholesterol: 71mg | Sodium: 662mg | Potassium: 575mg | Fiber: 1g | Sugar: 2g | Vitamin A: 178IU | Vitamin C: 7mg | Calcium: 23mg | Iron: 3mg

Soups are the epitome of comfort food. The body-warming feeling I get from cupping a warm cup of soup and inhaling the aroma is as comforting and warming as diving into the delicious flavors it offers.

Can you tell I am feeling the Ohio cold and the snow is falling outside my window as I finalize this delicious recipe? A cozy winter day inside is a welcome pause to the busiest of schedules.

Hamburger Cabbage Soup

Cabbage rolls have long been a regular meal on our dinner table. But I admit they do take a bit of time and I don’t always feel like doing all of those steps.

So creating a delicious soup filled with cabbage roll flavors was my goal. And let me say this hamburger cabbage soup is amazing!

Cabbage and Ground Beef Soup

You’ll need these ingredients to make this recipe:

•  ground beef
• chili powder
• granulated garlic or garlic powder
• freshly ground black pepper
• light brown sugar
• onion
• garlic
• tomato sauce
• diced tomatoes
• beef stock
• cabbage
• rice
• kosher salt
• white wine vinegar

Cabbage Soup with Hamburger

In a large stock pot, start by browning the ground beef. If you use a 90/10 blend that is on the leaner side you can skip the grease-draining step and add the seasonings and brown sugar as it browns.

When the ground beef is almost done toss in the chopped onions and garlic. Continue cooking for a few minutes, as the onions begin to soften.

Add the tomatoes and tomato sauce along with the beef stock. Bring the pot to a simmer allowing the ingredients to meld and create the delicious aroma that comes from letting it simmer for a few minutes.

Once the pot is simmering, add the chopped cabbage and uncooked rice. Continue simmering until the cabbage is tender and the rice is cooked.

Remove from the heat and add the white wine vinegar before serving. (Don’t skip this step, that tiny splash of vinegar does make a difference.)

Taste your soup at this point and season it as needed. Sometimes cabbage can take a bit more salt, so taste test and adjust.

Cabbage is one of the easiest and most filling vegetables. I love its versatility and ease of use as an ingredient in so many recipes.

Soup that is filling and flavorful is a winner every time. That puts this cabbage and white bean soup high on the request list at our house.

Cabbage and Noodles flavored with little more than butter and a bit of pepper are going to impress you with their simplicity. This an old-fashioned dish that has become a regular comfort food in our household.

Tender potatoes, crisp cabbage, and spicy sausage adds up to an easy dinner that the whole family enjoys. Chunks of cheese melt into this dish adding just the right amount of richness.

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Hamburger Cabbage Soup

Fragrant and filling ground beef cabbage soup is sure to make everyone smile.

Course Main Course

Cuisine American

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Total Time 45 minutes minutes

Servings 8

Calories 279kcal

Author Mary Younkin

Ingredients

• 1 pound ground beef
• 1 teaspoon chili powder
• 1 teaspoon granulated garlic or garlic powder
• ½ teaspoon freshly ground black pepper
• 1 tablespoon light brown sugar
• 1 medium onion chopped small about 1 cup worth
• 4 cloves garlic minced
• 14-16 ounces tomato sauce
• 28-30 ounces diced tomatoes
• 6 cups beef stock
• 1 medium head of cabbage roughly chopped about 8 cups worth
• 1 cup rice uncooked
• ½ teaspoon kosher salt adjust to taste
• 1 tablespoon white wine vinegar

Instructions

• In a large pot over medium-high heat, cook and crumble the ground beef. Sprinkle the beef with chili powder, garlic powder, black pepper, and brown sugar while it is cooking.
• When the beef is nearly cooked through, add the onion and garlic. Continue cooking for a few minutes, until the onions begin to soften.
• Add the tomato sauce, diced tomatoes, beef stock, cabbage, and rice. Bring to a simmer and cook for 20-25 minutes until the rice is tender. Season with salt to taste. Stir in the vinegar.

Nutrition

Calories: 279kcal | Carbohydrates: 37g | Protein: 20g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 37mg | Sodium: 666mg | Potassium: 1102mg | Fiber: 5g | Sugar: 11g | Vitamin A: 517IU | Vitamin C: 56mg | Calcium: 119mg | Iron: 4mg

Loaded Steak Baked Potato

Steak and potatoes is about as classic a pairing as there can be. If you love hearty beef, then you’re almost certainly a fan of steak and potatoes. Roasted, mashed, or smashed, a potato side dish is always a great fit for a steak dinner.

I’ve done my fair share of baked potatoes, too. There are plenty of recipes on this site to prove it. I’ve done them with bacon crumbles, and even with chicken, but a steak loaded baked potato was something I’d never tried before.

Well, let me tell you that a baked potato stuffed with steak bites is absolutely amazing. If you love steak bites as much as I do, then you’ve got to try them atop a steaming, fluffy steak bake potato.

Piled high with sharp cheddar cheese, steak sauce, and fresh green onions, a loaded baked potato with steak is a mouth-watering treat. But, you could also add bacon crumbles, roasted garlic cloves, or even caramelized onions to take this over the top.

Steak Baked Potato

You’ll need the following ingredients to make this recipe:

• russet potatoes
• skirt steak or flat steak
• olive oil and butter
• salt and pepper
• steak sauce (optional)
• shredded cheese (optional)
• sour cream (optional)
• sliced green onions (optional)

Start by preheating the oven to 400°F. While the oven heats, scrub the potatoes to remove all dirt, and then rinse and dry them thoroughly. Poke holes into each potato with a fork and then place them on a baking sheet.

Drizzle the potatoes lightly with oil. Generously sprinkle each potato with salt and then place them in the oven. Bake for 55-65 minutes, until fork tender. They should be crisp on the outside and tender inside.

Loaded Baked Potato with Steak

When the potatoes are almost finished baking, cut the steak into bite-size pieces, about ½-inch in size. Sprinkle the meat generously with salt and pepper.

Heat a heavy flat-bottomed stainless skillet over medium-high heat and add 1 tablespoon of butter. When the butter has melted, swirl to coat the pan. Add about half of the meat and spread it across the pan.

Cook for one minute and then use a large spatula to flip the pieces over. Continue cooking for one more minute. Then, use a spatula to transfer the meat to a plate, and then repeat with the remaining meat.

The entire cooking process for the meat should only take a few minutes total. When the meat has finished cooking, loosely tent foil over the cooked steak bites on the plate. 

Add the remaining tablespoon of butter to the hot skillet while it melts scrape up any pan drippings. Then, pour the buttery drippings over the steak bites.

When the potatoes are finished, remove them from the oven and slice each one down the center. Fluff the inside of each potato with a fork and top the potatoes with steak. Add additional toppings as desired and serve warm.

Not in the mood to heat up the oven? Use the air fryer for baked potatoes. The first time I baked sweet potatoes in the air fryer it was a game-changer for me. Over the past couple of months, air fryer potatoes have been my lunch at least once a week.

Tender buttery Garlic Steak Bites are crisp on the edges and juicy inside with just a few minutes of cooking time. I’ve been hooked on cooking steak bites for a few years now.

Spiced ground beef, black beans, and cheese top these stuffed sweet potatoes to combine sweet and savory flavors in the best possible way in these Taco Stuffed Sweet Potatoes.

Your favorite baked potato toppings turned into Loaded Baked Potato Dip is the hit of every party! And, saucy bites of tangy chicken come together with roasted potatoes and broccoli in this BBQ Chicken Potato Casserole.

Crispy potatoes, gooey cheese, and spicy green chile nestle together in warm tortillas to make these easy Potato Green Chile Tacos.

Bite-size chunks of potatoes are tossed in a generous sprinkling of Cajun seasoning before roasting until tender perfection. Then they’re smothered in a blanket of cheese to finish off these Cheesy Cajun Potatoes.

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Loaded Steak Baked Potatoes

Tender and savory steak bites offer a fresh take on the classic loaded baked potato. A Loaded Steak Baked Potato is a hearty meal, all by itself.

Course Main Course

Cuisine American

Prep Time 15 minutes minutes

Cook Time 1 hour hour 10 minutes minutes

Total Time 1 hour hour 25 minutes minutes

Servings 6

Calories 386kcal

Author Mary Younkin

Ingredients

BAKED POTATO INGREDIENTS

• 3-4 pounds russet potatoes about 6 large or 10 medium-size potatoes
• 2 tablespoons olive oil
• ½ teaspoon kosher salt

STEAK INGREDIENTS

• 1 pound skirt or flat steak cut into ½-inch pieces
• ¾ teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 3 tablespoons butter

OPTIONAL TOPPINGS

• steak sauce
• shredded cheese
• sour cream
• sliced green onions

Instructions

POTATO INSTRUCTIONS

• Preheat the oven to 400°F. Scrub the potatoes to remove all dirt and then rinse and dry thoroughly. Poke several holes into each potato with a fork and then place them on a baking sheet.
• Drizzle the potatoes lightly with oil. Generously sprinkle each potato with salt and then place them in the oven. Bake for 55-65 minutes, until fork tender. They should be crisp on the outside and tender inside.

STEAK INSTRUCTIONS

• When the potatoes are almost finished baking, cut the steak into bite-size pieces, about ½-inch in size. Sprinkle the meat generously with salt and pepper.
• Heat a heavy flat-bottomed stainless skillet over medium-high heat and add 1 tablespoon of butter. When the butter has melted, swirl to coat the pan. Add about half of the meat and spread it across the pan. Cook for 1 minute and then use a large spatula to flip the pieces over. Cook 1 more minute. Use a spatula to transfer the meat to a plate and then repeat with the remaining meat.
• The entire cooking process for the meat should only take a few minutes total. When the meat has finished cooking, loosely tent foil over the cooked steak bites on the plate. Add the remaining tablespoon of butter to the hot skillet while it melts scrape up any pan drippings. Pour the buttery drippings over the steak bites.

LOADED POTATO INSTRUCTIONS

• When the potatoes are finished, remove them from the oven and slice each one down the center. Fluff the inside of each potato with a fork and top the potatoes with steak.
• Add the additional toppings of your choice and serve warm.

Nutrition

Calories: 386kcal | Carbohydrates: 41g | Protein: 21g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 63mg | Sodium: 591mg | Potassium: 1168mg | Fiber: 3g | Sugar: 1g | Vitamin A: 183IU | Vitamin C: 13mg | Calcium: 36mg | Iron: 3mg

Cabbage Stew

This recipe came together quite easily, as it’s essentially a classic beef stew with the added element of the cabbage. As someone who loves cabbage, I’m thrilled with how it turned out.

Most of the guys at my table are carnivores to the bone, though. And, it may have been remarked upon that they would have preferred a bit more meat and a bit less cabbage. Lucky for all of us, I was more than happy to eat the extra cabbage.

Fortunately, the good news is that stew is extremely versatile. Want more meat? Feel free to add more. Want less cabbage? I’m not the boss of you. As for me, I’m probably going to try this with hot sausage next time.

Maybe it’s just the cold we’re having, but I’m looking forward to a bit of spicy heat. And, the idea reminds me of one of my favorite breakfast recipes, Sausage and Cabbage Hash. Cabbage goes great with pretty much any meat.

Beef and Cabbage Stew

You’ll need the following ingredients to make this recipe:

• beef stew meat 
• beef broth
• onion, potatoes, celery, carrots
• bay leaves
• diced tomatoes and tomato paste
• Worcestershire sauce
• shredded cabbage
• salt and pepper

Cabbage Stew Recipe

Start by warming the oil in a large pot or Dutch oven over medium high heat. Then, add the beef and toss to coat. Cook for a few minutes, turning occasionally, until browned on all sides, about 10 minutes.

Add the onion, bay leaves, and 2 cups of beef broth. Bring to a boil, then reduce to a simmer. Cover and continue simmering over low heat until the beef is fork tender, about 1½-2 hours.

Add in the potatoes, celery, carrots, diced tomatoes, tomato paste, cabbage, Worcestershire, and remaining 2 cups of broth. Then, stir to combine and cover to bring to a boil.

Reduce to a simmer, cover, and continue simmering over low heat until the potatoes are tender, about 20-30 minutes. Uncover, stir, and taste the stew. Add salt, if needed.

Beef and Cabbage Recipes

Looking for more beef and cabbage recipes? Is there anything better than coming home to the smell of a meal that’s simmering in the slow cooker? Making Crock-Pot Corned Beef is so easy it practically makes itself.

Unstuffed Cabbage Rolls are for those of us who love traditional cabbage rolls almost as much as we hate the time it takes to roll and bake them. Bites of juicy ground beef with fluffy rice and tangy tomato sauce are made even better in this simple one-skillet meal.

Fragrant and filling, Ground Beef Cabbage Soup simmering on the stovetop will delight the senses of anyone wandering through the kitchen.

Tender crisp cabbage, carrots, and peppers combine with savory ground beef and leave a subtle, lingering heat that will have you wanting more. Get dinner ready in minutes with this easy one pan recipe for Ground Beef and Cabbage.

Tender, salty, corned beef, bite-size chunks of potatoes, and shredded green cabbage are combined in a savory broth to make this Corned Beef Soup. This meal never fails to make everyone in my family happy.

Looking for more cabbage dinner recipes? The crunch of tender crisp cabbage adds wonderful texture to this Cabbage Fried Rice, which is a simple one-dish meal that comes together in minutes.

Or perhaps more soup recipes? This Garden Vegetable Soup is absolutely exploding with all sorts of fabulously fresh taste. Every spoonful is brimming with wonderful veggies!

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Cabbage Stew

The rich and hearty flavors of cabbage and root vegetables combine with savory beef in a simmering pot of Cabbage Stew. This is the kind of comfort food that warms you right down to your toes.

Course Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 2 hours hours 30 minutes minutes

Total Time 2 hours hours 40 minutes minutes

Servings 8

Calories 294kcal

Author Mary Younkin

Ingredients

• 1 tablespoon light flavored olive oil
• 1½ pounds beef stew meat cut into 1-inch pieces
• 4 cups beef broth divided
• 1 large onion chopped into ½-inch pieces
• 2 bay leaves
• 4 medium potatoes peeled and cut into 1-inch pieces, about 4 cups
• 4 celery ribs sliced thin, about 2 cups
• 4 carrots peeled and cut bite-size, about 3 cups
• 15 ounces diced tomatoes
• 8 ounces tomato paste
• 1 teaspoon Worcestershire sauce
• 4 cups shredded cabbage
• ½ teaspoon kosher salt adjust to taste
• ½ teaspoon freshly ground black pepper adjust to taste

Instructions

• In a large pot or Dutch oven, warm the oil over medium high heat. Add the beef and toss to coat. Cook for a few minutes, turning occasionally, until browned on all sides, about 10 minutes.
• Add the onion, bay leaves, and 2 cups of beef broth. Bring to a boil and then reduce to a simmer. Cover and continue simmering over low heat until the beef is fork tender, about 1½-2 hours.
• Add the potatoes, celery, carrots, diced tomatoes, tomato paste, Worcestershire, cabbage, and remaining 2 cups of broth. Stir to combine and cover to bring to a boil.
• Reduce to a simmer, cover, and continue simmering over low heat until the potatoes are tender, about 20-30 minutes. Uncover, stir, and taste the stew. Add salt, only as needed.

Nutrition

Calories: 294kcal | Carbohydrates: 35g | Protein: 25g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 53mg | Sodium: 945mg | Potassium: 1489mg | Fiber: 7g | Sugar: 10g | Vitamin A: 8666IU | Vitamin C: 49mg | Calcium: 107mg | Iron: 5mg

Taco Stuffed Sweet Potatoes

These flavorful, nutrient-packed potatoes offer a balance of textures and tastes—a delightful marriage of sweet and savory, ideal for those seeking a healthier, yet immensely satisfying, twist on traditional tacos.

And if you’re anything like me and will happily eat sweet potatoes breakfast, lunch, and dinner pretty much any day of the week? You’re going to be in heaven with this stuffed sweet potato recipe.

For ease of serving small children, you can chop the roasted potatoes prior to filling them with the beef and bean mixture and then adding the extra toppings of your choice.

Stuffed Sweet Potatoes

You’ll need the following ingredients to make this recipe:

• sweet potatoes
• olive oil
• ground beef
• taco seasoning
• tomato sauce
• black beans
• shredded Pepperjack or cheddar cheese
• fresh cilantro, chopped
• kosher salt
• OPTIONAL: sour cream, salsa, hot sauce, avocados

Southwest Stuffed Sweet Potatoes

Preheat the oven to 400°F. Scrub the sweet potatoes, rinse, and dry them thoroughly. Use a fork to poke several holes into each potato and place them on a baking sheet.

Drizzle the potatoes lightly with oil. Generously sprinkle each potato with salt. Bake until the potatoes are crisp on the outside and fork tender, about 1 hour. Remove from the oven and set aside.

Black Bean Stuffed Sweet Potatoes

When the potatoes are almost done in the oven, cook and crumble the beef in a large skillet over medium-high heat. As it is cooking, sprinkle with the spice mix.

When the meat has browned, add the tomato sauce and the beans. Allow the sauce to simmer and thicken for a minute or two. Remove from the heat.

While the black beans in this recipe are technically not required, we enjoy the heartiness they add and the additional flavors and textures too. Feel free to swap in pinto beans, canned corn, or just leave them out if they aren’t your thing.

Slice each baked sweet potato down the center and fluff the insides with a fork. Top each potato with the beef and bean mixture and then sprinkle with cheese and cilantro. Add any additional toppings that you desire.

Stuffed Sweet Potato Recipe

Sweet potatoes are a delicious variation on these BBQ chicken stuffed potatoes too. I’m pretty certain that there aren’t many foods that wouldn’t be even more delicious when stuffed into potatoes.

Soft, tender, buttery spinach tossed with hot garlic and then combined with roasted sweet potatoes has become one of my newest favorite side dishes. The original recipe I found was for spinach stuffed sweet potatoes and I adapted it to this much simpler version. I made these potatoes three times the first week I tried them and I’ve loved them more each time since.

“Unstuffed” sweet potatoes are pretty amazing too, and this ground beef sweet potato shepherd’s pie is proof of that.

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Taco Stuffed Sweet Potatoes

Spiced ground beef, black beans, and cheese top these stuffed sweet potatoes to combine sweet and savory flavors in the best possible way.

Course Main Course

Cuisine American

Prep Time 5 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 5 minutes minutes

Servings 4

Calories 322kcal

Author Mary Younkin

Ingredients

• 4 medium-sized sweet potatoes
• 1 tablespoon olive oil
• 1 teaspoon kosher salt
• 1 pound ground beef
• 3 tablespoons taco seasoning
• ½ cup tomato sauce
• 1 can black beans rinsed and drained
• 1 cup shredded cheese Pepper jack and cheddar work well
• 2 tablespoons fresh cilantro chopped, plus more for serving
• OPTIONAL: sour cream salsa, hot sauce, avocados

Instructions

• Preheat the oven to 425°F. Scrub the sweet potatoes, rinse, and dry them thoroughly. Use a fork to poke several holes into each potato and place them on a baking sheet.
• Drizzle the potatoes lightly with oil. Generously sprinkle each potato with salt. Bake until the potatoes are crisp on the outside and fork tender, about 50-55 minutes. Remove from the oven and set aside.
• When the potatoes are almost done in the oven, cook and crumble the beef in a large skillet over medium-high heat. As it is cooking, sprinkle with the spice mix.
• When the meat has browned, add the tomato sauce and the beans. Allow the sauce to simmer and thicken for a minute or two. Remove from the heat.
• Slice each potato down the center and fluff the insides with a fork. Top each potato with the beef and bean mixture and sprinkle with cheese and cilantro. Add any additional toppings that you desire.

Nutrition

Calories: 322kcal | Carbohydrates: 3g | Protein: 29g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 96mg | Sodium: 1057mg | Potassium: 433mg | Fiber: 1g | Sugar: 1g | Vitamin A: 445IU | Vitamin C: 2mg | Calcium: 158mg | Iron: 3mg

Lasagna Stuffed Peppers

These pasta stuffed peppers are absolutely delicious. Mafalda noodles are a miniature flat noodle with curvy edges, just like a miniature lasagna noodle, and all the other flavors make it just like the classic comfort food.

This recipe can be made without the pasta for a low-carb option. And, it’s still quite tasty that way, but our preference is to make this with the pasta for a true lasagna taste. The red pepper flakes are optional as well. They don’t add much heat, but they do boost the flavor a good bit.

Can You Freeze Stuffed Peppers?

This recipe takes a little more time than the usual recipe on this site, but the results speak for themselves. It’s well worth the effort.

While most stuffed peppers (made with rice or without a grain at all) can be easily frozen and reheated after they are fully cooked, I handle this particular recipe a little differently due to the pasta.

To prep this as a freezer meal, I double the sauce portion and freeze the extra. When you’re ready to make more stuffed peppers, thaw the sauce while baking the peppers. Then stir in some cooked noodles before filling the peppers and finishing them in the oven.

Italian Stuffed Peppers

The direction for this recipe can seem like a lot, but the truth is that it comes together pretty simply. Just remember to start the peppers first, then the pasta, the ground beef sauce, and last the cheese mix.

The cook times for the various ingredients in these Italian stuffed peppers align so that the pasta will be ready by the time you need it for the sauce, and the peppers will come out of the oven just in time to be filled and topped.

Pasta Stuffed Peppers

You’ll need the following ingredients to make this recipe:

• bell peppers
• ground beef
• pasta (optional, mafalda or other curly pasta recommended)
• salt, pepper, and Italian seasoning
• fresh basil and parsley
• yellow onion and garlic cloves
• crushed tomatoes and tomato sauce
• ricotta, parmesan, and mozzarella cheese
• egg
• red pepper flakes (optional)

Preheat the oven to 350°F. Slice each pepper in half lengthwise and remove the core and seeds.

Put the halves on a large sheet pan, and bake uncovered for 15 minutes, until softened. Drain any water that may accumulate in the peppers.

If using pasta: While the peppers are in the oven, cook the pasta according to package directions, to a slightly chewy “al dente” firmness.

Take care not to overcook the pasta on the stovetop, as it will cook more in the oven. Drain the pasta and rinse with cold water to halt the cooking process.

In a large skillet, cook and crumble the ground beef. Season it with ½ teaspoon salt and ½ teaspoon pepper as it cooks.

Then, add the onion and the garlic when the meat is almost done cooking and stir to combine.

When the meat is no longer pink, add the crushed tomatoes, tomato sauce, Italian seasonings, and remaining salt and pepper.

Simmer for 5-10 minutes, then remove from heat. Taste and adjust salt and pepper as desired.

While the sauce is simmering, combine the ricotta, parmesan, and egg in a small bowl. Stir until combined and then stir in the sliced basil.

Remove the peppers from the oven. Stir the cooked pasta into the sauce and then divide the sauce between the peppers.

Top each sauce filled pepper with a spoonful of the ricotta mixture and then top with Mozzarella cheese.

Bake for another 12-15 minutes, until the cheese has melted. Sprinkle with parsley and let rest for at least 10 minutes before serving.

Easy Stuffed Bell Peppers

Looking for more recipes like these easy stuffed bell peppers?

With spicy sausage, tender noodles, and a melty cheese topping, this Lasagna Soup recipe has all your favorite Italian ingredients simmered together in one pot. And, this Bell Pepper Soup has seasoned beef, peppers, and rice that will keep you coming back for more.

Tender pasta and bell peppers come together in this simple, but oh so flavor-filled Garlicky Pepper Pasta Salad. This salad is perfect as a light meal or side dish for your next potluck or barbecue.

Sweet bell peppers and juicy tomatoes are tossed with angel hair pasta and a sprinkling of Parmesan cheese in this flavorful Bell Pepper Pasta.

A quick and easy, flavorful side dish is only a few minutes away with this Bell Pepper Rice recipe. Combining jasmine rice, fresh bell peppers, and chicken (or vegetable) stock, this rice is a staple in our house.

These Stuffed Poblano Peppers hold a savory filling of seasoned ground beef, rice, onion, and bell peppers. Topped with a zesty sauce and melting cheese, each bite delivers smokiness and a hint of heat.

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Lasagna Stuffed Peppers

All of the savory flavors of classic lasagna are packed into a sweet and slightly charred bell pepper to make these Lasagna Stuffed Peppers.

Course Main Course

Cuisine American

Prep Time 4 minutes minutes

Servings 5 servings (2 halves each)

Calories 613kcal

Author Mary Younkin

Ingredients

• 5 bell peppers assorted colors
• 6-8 oz mafalda pasta or an alternate curly pasta OPTIONAL
• 1 pound ground beef
• 1 teaspoon kosher salt divided
• 1 teaspoon freshly ground black pepper divided
• 1 small yellow onion chopped into ¼-inch pieces, about 1 cup
• 4 cloves garlic minced
• 28 ounces canned crushed tomatoes
• 8 ounces canned tomato sauce
• 1 tablespoon Italian seasonings
• ½ teaspoon crushed red pepper flakes OPTIONAL
• 8 ounces whole milk ricotta cheese
• ½ cup freshly grated Parmesan cheese
• 1 egg
• 20 fresh basil leaves sliced thin and chopped, about 2 tablespoons
• 1 cup shredded mozzarella cheese
• 1 tablespoon fresh parsley finely chopped

Instructions

• Preheat the oven to 350°F. Slice each pepper in half lengthwise and remove the core and seeds. Place the peppers on a large sheet pan. Bake uncovered for about 15 minutes, until softened. Drain any water that might accumulate in the peppers.
• If using pasta: While the peppers are in the oven, cook the pasta according to package directions, to a slightly chewy "al dente" firmness. (Take care not to overcook the pasta on the stovetop, as it will cook an additional amount of time in the oven.) Drain the pasta and rinse with cold water to halt the cooking process.
• In a large skillet, cook and crumble the ground beef. Season it with ½ teaspoon salt and ½ teaspoon pepper as it cooks. Add the onion and the garlic when the meat is almost done cooking and stir to combine. When the meat is no longer pink, add the crushed tomatoes, tomato sauce, Italian seasonings, and remaining salt and pepper. Bring the mixture to a light simmer. Simmer for 5-10 minutes, remove from heat and set aside. Taste and adjust salt and pepper as desired.
• While the sauce is simmering, combine the ricotta, parmesan, and egg in a small bowl. Stir until combined and then stir in the basil. Remove the peppers from the oven.
• Stir the cooked pasta into the sauce and divide the sauce between the peppers. Top each one with a spoonful of the ricotta mixture and then top with Mozzarella cheese.
• Bake for 12-15 minutes, until the cheese has melted. Sprinkle with parsley and let rest for at least 10 minutes before serving.

Notes

Mafalda Noodles
What are Mafalda noodles? They’re a miniature flat noodle with curvy edges, just like a miniature lasagna noodle. These small Mafalda noodles are absolutely perfect in these peppers. If you are unable to find Mafalda noodles, pretty much any curly noodle will work for this recipe.

Nutrition

Calories: 613kcal | Carbohydrates: 57g | Protein: 43g | Fat: 25g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 139mg | Sodium: 1310mg | Potassium: 1380mg | Fiber: 8g | Sugar: 16g | Vitamin A: 4912IU | Vitamin C: 174mg | Calcium: 448mg | Iron: 7mg