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ground beef taco soup with beans corn tomatoes and broth
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Ground Beef Taco Soup

Ground beef simmered with beans, corn, and tomatoes in a flavorful broth for an easy dinner.

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1. Heat a large pot over medium-high heat. Add 1 tbsp olive oil and let it shimmer. 2. Add 1 lb ground beef, patted dry, in a single layer. Cook without stirring for 3-4 minutes until browned on one side. Stir and cook until no pink remains and internal temperature reaches 160°F. Drain excess fat. 3. Add 1 cup diced onion and 2 cloves minced garlic. Cook over medium heat for 4-5 minutes until onions are translucent. 4. Stir in 1 can (15 oz) black beans drained and rinsed, 1 can (15 oz) corn drained, 1 can (14.5 oz) diced tomatoes with juice, 4 cups beef broth, 2 tbsp taco seasoning, 1 tsp salt, and 0.5 tsp black pepper. 5. Bring to a boil, then reduce heat to low and simmer uncovered for 20 minutes. 6. Remove from heat and finish with 2 tbsp chopped fresh cilantro.

  • ground beef

  • olive oil

  • onion

  • garlic

  • canned black beans

  • canned corn

  • canned diced tomatoes

  • beef broth

  • taco seasoning

  • salt

  • black pepper

  • cilantro

Prep
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Total
Serves4
SoupMexican
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ground beef and potato skillet with diced potatoes onion and spices
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Ground Beef and Potato Skillet

Ground beef cooked with potatoes, onion, and spices in one pan for an easy dinner.

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1. Heat a large skillet over medium-high heat. Add 1 tbsp olive oil and let it shimmer. 2. Add 1 lb ground beef, patted dry, in a single layer. Cook without stirring for 3-4 minutes until browned on one side. Stir and cook until no pink remains and internal temperature reaches 160°F. Drain excess fat. 3. Add 1 cup diced onion and 2 cloves minced garlic. Cook over medium heat for 4-5 minutes until onions are translucent. 4. Add 3 cups diced peeled potatoes in a single layer. Cook over medium heat, stirring occasionally, for 15-18 minutes until potatoes are tender and golden brown. 5. Stir in 1 tsp smoked paprika, 0.5 tsp salt, and 0.25 tsp black pepper. Cook 2 minutes to combine and coat ingredients. 6. Remove from heat and finish with 2 tbsp chopped fresh chives.

  • ground beef

  • olive oil

  • onion

  • garlic

  • potato

  • smoked paprika

  • salt

  • black pepper

  • chives

Prep
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Total
Serves4
DinnerAmerican
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ground beef salad with warm beef greens tomatoes and cucumber
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Fresh Garden Salad with Warm Ground Beef Topping

Warm ground beef served over fresh greens with tomatoes and cucumber for an easy dinner.

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1. Preheat skillet over medium-high heat. Add 1 tbsp olive oil. Oil should shimmer. 2. Add 1 lb ground beef, patted dry, in single layer. Cook 6-8 minutes, breaking apart, until browned and no pink remains. Internal temp 160°F, firm texture. Drain fat. 3. Stir in 1 tsp dried oregano and 0.5 tsp salt. Cook 1 minute until spices coat beef. 4. In large bowl, combine 4 cups mixed salad greens, 1 cup halved cherry tomatoes, 0.5 cup sliced cucumber. 5. Top salad with warm ground beef. 6. Finish with 2 tbsp chopped fresh parsley sprinkled over salad.

  • ground beef

  • olive oil

  • dried oregano

  • salt

  • mixed salad greens

  • cherry tomato

  • cucumber

  • fresh parsley

Prep
Cook
Total
Serves4
DinnerAmerican
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steak garlic pasta with sliced steak garlic sauce and parsley
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Steak Garlic Pasta

Sliced steak tossed with pasta, garlic, broth, and parsley in a simple skillet dinner.

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1. Bring a large pot of salted water to a boil. Cook 8 oz pasta according to package instructions until al dente. Drain and reserve 1/2 cup pasta water. 2. Preheat a large skillet over medium-high heat. Add 1 tbsp olive oil until shimmering. 3. Pat 1 lb steak thinly sliced dry. Season with salt and pepper. Add steak in a single layer to the skillet. Sear 2-3 minutes per side until browned and internal temperature reaches 135°F for medium-rare. Remove steak and rest 5 minutes. 4. Reduce heat to medium. Add 3 cloves minced garlic to skillet and cook 1-2 minutes until fragrant and golden, stirring frequently. 5. Add 1/2 cup chicken broth and reserved pasta water. Simmer 2-3 minutes until sauce reduces slightly and coats the back of a spoon. 6. Return steak to skillet, add cooked pasta, and toss to combine and heat through. 7. Finish with 1/4 cup chopped fresh parsley sprinkled on top.

  • steak

  • olive oil

  • pasta

  • garlic

  • chicken broth

  • parsley

  • salt

  • black pepper

Prep
Cook
Total
Serves4
DinnerItalian
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steak fried rice with diced steak eggs peas onion and green onions
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Steak Fried Rice

Seared steak cooked with rice, scrambled eggs, peas, onion, soy sauce, and green onions.

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1. Heat 1 tbsp olive oil in a large skillet or wok over medium-high heat until shimmering. 2. Pat 1 lb steak diced dry. Add to skillet in a single layer. Sear 2-3 minutes until browned and internal temperature reaches 130°F. Remove steak and set aside. 3. Add 1 cup diced onion and 1 cup frozen peas to skillet. Cook over medium heat until onions are translucent and peas heated through, about 4 minutes. 4. Push vegetables to side. Add 2 beaten eggs to empty side of skillet. Scramble eggs until just set, about 2 minutes. 5. Add 3 cups cooked cold rice to skillet. Stir to combine all ingredients. 6. Stir in 3 tbsp soy sauce and cooked steak. Cook 2-3 minutes until rice is heated through and sauce coats ingredients. 7. Remove from heat. Finish with 2 tbsp chopped green onions.

  • steak

  • olive oil

  • onion

  • frozen peas

  • eggs

  • cooked rice

  • soy sauce

  • green onions

Prep
Cook
Total
Serves4
DinnerAsian
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steak quinoa grain bowl with avocado cilantro and lime
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Steak and Quinoa Grain Bowl with Avocado

Sliced steak served over quinoa with avocado, cilantro, and lime in a fresh grain bowl.

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1. Rinse 0.5 cup quinoa under cold water. Combine with 1 cup water in pot. Bring to boil over high heat. 2. Reduce heat to low, cover, and simmer 15 minutes until water is absorbed and quinoa is fluffy. 3. Pat 1 lb steak dry. Season with 1 tsp salt and 0.5 tsp black pepper. 4. Heat 1 tbsp olive oil in skillet over medium-high heat until shimmering. 5. Add steak in single layer. Cook 4-5 minutes per side for medium-rare, internal temperature 130-135°F, surface browned and firm. 6. Remove steak, rest 5 minutes, then thinly slice. 7. Slice 1 medium avocado. 8. Assemble bowl with quinoa, sliced steak, avocado, 0.25 cup chopped cilantro, and 1 tbsp lime juice. 9. Finish with fresh cilantro sprinkled on top.

  • Quinoa

  • Water

  • Steak

  • Salt

  • Black pepper

  • Olive oil

  • Avocado

  • Cilantro

  • Lime juice

Prep
Cook
Total
Serves4
DinnerAmerican
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steak and potato skillet with onions garlic and parsley
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Steak and Potato Skillet

Seared steak and roasted potatoes cooked with onion and garlic in a simple skillet meal.

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1. Preheat oven to 400°F. 2. Dice 2 medium potatoes into 1/2 inch cubes. Toss with 1 tbsp olive oil, salt, and pepper. 3. Spread potatoes in a single layer on a baking sheet. Roast 20-25 minutes until golden and tender, flipping halfway. 4. While potatoes roast, preheat a large oven-safe skillet over medium-high heat. Add 1 tbsp olive oil until shimmering. 5. Pat 1 lb steak diced dry. Season with salt and pepper. Add steak in a single layer to skillet. Sear 3-4 minutes until browned and internal temperature reaches 135°F for medium-rare. Remove steak and set aside. 6. Add 1 cup diced onion to skillet and cook over medium heat until translucent, about 4-5 minutes. 7. Add 2 cloves minced garlic and cook 30 seconds until fragrant. 8. Return steak and roasted potatoes to skillet. Stir to combine. 9. Place skillet in oven and bake 5 minutes to meld flavors. 10. Finish with 2 tbsp chopped fresh parsley sprinkled on top after removing from oven.

  • potatoes

  • olive oil

  • steak

  • onion

  • garlic

  • parsley

  • salt

  • black pepper

Prep
Cook
Total
Serves4
DinnerAmerican
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grilled steak tacos with tomato salsa cilantro onion and lime
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Grilled Steak Tacos with Fresh Salsa

Grilled steak tacos topped with fresh tomato salsa, cilantro, and lime in warm corn tortillas.

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1. Preheat grill to medium-high heat (about 400°F). 2. Pat 1 lb steak dry. Lightly brush with 1 tbsp olive oil. Season with 1 tsp salt and 0.5 tsp black pepper. 3. Grill steak 4-5 minutes per side for medium-rare, internal temperature 130-135°F. Steak surface should have grill marks and be firm to touch but springy. 4. Remove steak from grill. Rest 5 minutes, then thinly slice against the grain. 5. In a bowl, combine 1 cup diced tomatoes (peeled), 0.25 cup diced red onion, 0.25 cup chopped cilantro, 1 minced clove garlic, 1 tbsp lime juice, and 0.5 tsp salt. 6. Warm 8 small corn tortillas on grill 30 seconds per side until pliable. 7. Assemble tacos with sliced steak and fresh salsa. 8. Finish with a squeeze of lime juice over each taco.

  • Steak

  • Olive oil

  • Salt

  • Black pepper

  • Tomatoes

  • Red onion

  • Cilantro

  • Garlic

  • Lime juice

  • Corn tortillas

Prep
Cook
Total
Serves4
DinnerMexican
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baked steak cubes with carrots zucchini and thyme
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Baked Steak and Vegetable Medley

Seared steak cubes baked with carrots and zucchini and finished with fresh thyme.

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1. Preheat oven to 400°F. 2. Peel and dice 2 medium carrots and 1 medium zucchini into 1 inch pieces. 3. Pat 1 lb steak dry. Cut into 1 inch cubes. Season with 1 tsp salt and 0.5 tsp black pepper. 4. Heat 1 tbsp olive oil in skillet over medium-high heat until shimmering. 5. Add steak cubes in single layer. Sear 3-4 minutes until browned on all sides, internal temperature 130-135°F. 6. Remove steak. In same skillet, add 1 tbsp olive oil. Add diced carrots and zucchini. 7. Cook vegetables over medium heat 5 minutes until slightly softened. 8. Combine steak and vegetables in baking dish. Bake uncovered 10-15 minutes until vegetables are tender and steak is cooked through. 9. Rest 5 minutes before serving. 10. Finish with 1 tbsp chopped fresh thyme sprinkled on top.

  • Carrots

  • Zucchini

  • Steak

  • Salt

  • Black pepper

  • Olive oil

  • Thyme

Prep
Cook
Total
Serves4
DinnerAmerican
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rotisserie chicken teriyaki stir fry with broccoli peppers carrots and green onions

Rotisserie Chicken Teriyaki Stir Fry

Shredded rotisserie chicken stir-fried with peppers, broccoli, and carrots in a savory teriyaki sauce.

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1. Heat 1 tbsp olive oil in a large skillet or wok over medium-high heat until shimmering. 2. Add 1 cup sliced bell pepper, 1 cup sliced broccoli florets, and 1 cup sliced carrot. Stir fry 5-6 minutes until vegetables are crisp-tender. 3. Push vegetables to the side. Add 2 cups shredded rotisserie chicken in a single layer. Cook 2-3 minutes until warmed through. 4. Pour in 0.5 cup teriyaki sauce. Stir to combine. 5. Simmer 2-3 minutes until sauce thickens and coats chicken and vegetables. 6. Remove from heat. 7. Finish with 2 tbsp chopped green onions.

  • olive oil

  • bell pepper

  • broccoli florets

  • carrot

  • rotisserie chicken

  • teriyaki sauce

  • green onions

Prep
Cook
Total
Serves4
DinnerAsian
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