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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

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ground beef stuffed peppers with rice tomatoes and mozzarella
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Ground Beef Stuffed Peppers

Bell peppers filled with ground beef, rice, and cheese baked until tender for an easy dinner.

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1. Preheat oven to 375°F. 2. Cut tops off 4 large bell peppers and remove seeds and membranes. Set aside. 3. Heat a large skillet over medium-high heat. Add 1 tbsp olive oil and let it shimmer. 4. 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. 5. Add 1 cup diced onion and 2 cloves minced garlic. Cook over medium heat for 4-5 minutes until onions are translucent. 6. Stir in 1 cup cooked rice, 1 cup canned diced tomatoes drained, 1 tsp salt, and 0.5 tsp black pepper. Cook 2 minutes until mixture is heated through. 7. Stuff each bell pepper with the beef and rice mixture. Place peppers upright in a baking dish. 8. Cover with foil and bake for 30 minutes. 9. Remove foil, sprinkle 1 cup shredded mozzarella cheese evenly over peppers. 10. Bake uncovered 10 more minutes until cheese melts and peppers are tender. 11. Finish with 2 tbsp chopped fresh basil off heat.

  • bell pepper

  • ground beef

  • olive oil

  • onion

  • garlic

  • cooked rice

  • canned diced tomatoes

  • salt

  • black pepper

  • mozzarella cheese

  • basil

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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

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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

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steak tacos with sliced steak salsa cilantro and corn tortillas
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Steak Tacos

Sliced steak cooked with salsa and served in warm tortillas with fresh cilantro for an easy dinner.

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1. Preheat a large skillet over medium-high heat. Add 1 tbsp olive oil until shimmering. 2. 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. 3. In the same skillet, add 1 cup diced onion and cook over medium heat until translucent, about 4-5 minutes. 4. Add 2 cloves minced garlic and 1 tsp ground cumin. Cook 30 seconds until fragrant. 5. Return steak to skillet, add 1/2 cup salsa, and simmer 2 minutes until sauce thickens and coats steak. 6. Warm 8 small corn tortillas in a dry skillet over medium heat, about 30 seconds per side. 7. Assemble tacos with steak mixture and top with 1/2 cup chopped fresh cilantro. 8. Finish with a squeeze of fresh lime juice over each taco.

  • steak

  • olive oil

  • onion

  • garlic

  • ground cumin

  • salsa

  • corn tortillas

  • cilantro

  • lime juice

  • salt

  • black pepper

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steak salad bowls with sliced steak greens tomatoes and cucumber
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Steak Salad Bowls

Sliced steak served over fresh greens with tomatoes, cucumber, and lemon dressing for an easy dinner.

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1. Preheat a large skillet over medium-high heat. Add 1 tbsp olive oil until shimmering. 2. Pat 1 lb steak thinly sliced dry. Season with salt and pepper. Add steak in a single layer to skillet. Sear 2-3 minutes per side until browned and internal temperature reaches 135°F for medium-rare. Remove steak and rest 5 minutes. 3. In a large bowl, combine 4 cups mixed salad greens, 1 cup halved cherry tomatoes, and 1/2 cup sliced cucumber. 4. Slice rested steak thinly. 5. Add steak slices to salad bowl. 6. Drizzle 2 tbsp olive oil and 1 tbsp lemon juice over salad. Toss gently to combine. 7. Finish with 2 tbsp chopped fresh parsley sprinkled on top.

  • steak

  • olive oil

  • mixed salad greens

  • cherry tomatoes

  • cucumber

  • lemon juice

  • parsley

  • salt

  • black pepper

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steak and rice casserole with peppers onions cheddar and parsley
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Steak and Rice Casserole

Seared steak baked with rice, bell pepper, onion, tomato sauce, and melted cheddar cheese.

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1. Preheat oven to 375°F. 2. Heat 1 tbsp olive oil in a skillet over medium-high heat until shimmering. 3. 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. 4. Add 1 cup diced onion and 1 cup diced bell pepper to skillet. Cook over medium heat until softened, about 5 minutes. 5. Stir in 3 cups cooked rice, 1 cup tomato sauce, and seared steak. Cook 3-4 minutes until sauce thickens and coats ingredients. 6. Transfer mixture to a greased 9x13 inch baking dish. 7. Sprinkle 1 cup shredded cheddar cheese evenly on top. 8. Bake uncovered 15-20 minutes until cheese is melted and bubbly. 9. Remove from oven and rest 5 minutes. 10. Finish with 2 tbsp chopped fresh parsley.

  • steak

  • olive oil

  • onion

  • bell pepper

  • cooked rice

  • tomato sauce

  • cheddar cheese

  • parsley

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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

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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

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steak and potato casserole with onion garlic and parsley
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Steak and Potato Casserole

Seared steak baked with golden potatoes, onion, and garlic in a simple casserole dinner.

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1. Preheat oven to 375°F. 2. Peel and dice 2 medium potatoes into 0.5 inch cubes. 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. Sear 3-4 minutes per side until browned, internal temperature 130-135°F for medium-rare. 6. Remove steak, rest 5 minutes, then chop into bite-sized pieces. 7. In same skillet, add 1 tbsp olive oil if needed. Add diced potatoes. Cook over medium heat 8-10 minutes until edges are golden and potatoes are tender when pierced. 8. Add 1 diced onion and 2 minced garlic cloves. Cook 3 minutes until onions are translucent. 9. Return steak pieces to skillet. Stir to combine. 10. Transfer mixture to baking dish. Bake uncovered 15 minutes until casserole is heated through and potatoes are fully tender. 11. Rest casserole 5 minutes before serving. 12. Finish with 2 tbsp chopped fresh parsley sprinkled on top.

  • Potatoes

  • Steak

  • Salt

  • Black pepper

  • Olive oil

  • Onion

  • Garlic

  • Parsley

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