This Recipe Is:   •  Ready in 30 Minutes or Less  •  Freezable  •  Make Ahead  •  Gluten Free (depending on your chosen brands; see note)  •

You know those best-ever recipes, given to you by a great friend who swears, “You have to try this … everyone goes crazy for it, every time I make it!”???

Yeah. This is one of those recipes.

Straight from my dear friend, Lynne … to me … to you. Because one of her friends had given it to her, and she absolutely had to share it. And now, so do I!

It’s that good.

Why You’ll Love This Taco Soup

Oh, and while we’re swooning about how fantastic this easy recipe is, in basically every single respect, let me throw one more bonus at ya …

Yup.

It makes a gloriously gi-normous batch that reheats beautifully all week long (hellllllo, weekend meal prep!), and freezes well for meals later on, too.

The Fun {Not-So-Secret} Addition

Since this recipe is specifically called Taco Soup with Ranch, you’ve probably already guessed where I’m going here.

A packet of powdered ranch dressing mix makes an unexpected appearance … with delicious results.

Intrigued?? I sure was the first time I read through the recipe ingredients!

The great thing is that it doesn’t taste like you glugged a bottle of ranch salad dressing in there.

Nope. The ranch dressing mix doesn’t actually announce its presence loud and clear – not at all. It just sort of whispers hello, and hangs out in the background, adding wonderful flavor notes that would never make anyone guess “Ranch?!?” … but that you also will never want to leave out once you’ve tasted this.

But here’s the dilemma (and how I fixed it) …

Choosing the Right Ranch Dressing

Whenever you see “ranch dressing packet” on a recipe’s ingredient list, you probably think of Hidden Valley Ranch brand.

But I never feel awesome grabbing one of those. I always wish the ingredients were a bit cleaner. So, I did some researching, shopping and testing.

And it turns out, there are great alternatives! You’ve got options.

Option #1

Of course, I’ve tested this Ranch Taco Soup with Hidden Valley Ranch dressing mix (as specified in Lynne’s original recipe – have to start with the original, right??). In a pinch, you can always turn to that.

Option #2

But then Lynne and I stood in my kitchen and did taste tests, looking for a better option …

We tasted her Easy Taco Soup made with a McCormick Just 5 Homestyle Ranch packet I’d bought, instead of with a packet of Hidden Valley Ranch like she’d always used.

We agreed: you couldn’t tell a difference. Not one bit.

And the ingredient list on the “Just 5” was much cleaner!

Option #3

I can’t always find the McCormick Just 5, though. But not to worry!

Another great option is the McCormick Ranch 3-in-1 Seasoning you see in the larger plastic canister in my photos.

(Hey hey! It says “Simple and Clean” right on the label – a good sign!)

Bonus: it’s even lower in sodium than either of the two options above.

But again … you won’t taste the difference.

Adjusting the Amount of Ranch Dressing Mix (Depending on Brand)

So … I thought I’d found some great ranch dressing alternatives that I’d feel really great serving my own family, and recommending that you feed yours.

Things got a little tricky, though, when I noticed that different brands come in slightly different amounts.

What I mean is, the Hidden Valley Ranch Dressing Mix comes in a 1-ounce packet, but the McCormick Just 5 Homestyle Ranch seasoning packets are 1.25 ounces. (Although they both surprisingly measure out to roughly 8 teaspoons. Yes … I actually measured them to check).

And, complicating things further, an equivalent amount of McCormick Ranch 3-in-1 Seasoning (in the plastic canister) is only 6 teaspoons, instead of 8.

So, how do you decide how much ranch dressing powder to use, depending on what brand you happen to buy??

Easy, actually.

On the back “instruction panel” all the brands tell you an amount of ranch dressing powder that you would mix into 16 ounces of sour cream if you were making a bowl of ranch dip. Whatever that amount is … whatever measurement your brand of ranch says you need for 16 ounces of sour cream … THAT is the amount you mix into this soup.

If you grab a 1- or 1.25-ounce packet, you’re probably just gonna use the entire packet.

But, if you’re using a big canister like the McCormick Ranch 3-in-1, or maybe an oversized jar of ranch dressing mix that you bought at Sam’s Club … simply check the instructions for how much ranch powder you’d mix into 16 ounces of sour cream. That’s your magic number!

Ok, I hope that didn’t sound more complicated than it is. Because, really, nothing else about this soup is one bit tricky at all. Not one bit!

Here’s what I mean …

How to Make Your Taco Soup with Ranch

As easy recipes go, this one’s truly, ridiculously, delightfully easy!

Lots of pantry staples and canned goods mean you can keep most of the simple ingredients you need on hand at all times. So you’re armed and ready for a fast dinner on even a busy, busy night!

(But you KNOOOW I’ve got some handy tips for you along the way, learned through all my testing and tasting … and testing again … and again.)

Ingredient Prep

Soooooo … spoiler alert: most of what you have to do here is operate a can opener … and dump stuff into a pan.

There basically is no prep, except for chopping up some onion and tomatoes.

And I’ve even got an easy, *cheater* tip for chopping your canned, stewed tomatoes! Check this out …

Stewed tomatoes have terrific flavor and texture, but they’re canned in big chunks, often with entire, whole tomatoes.

The easiest way I’ve found to cut them up?

Grab some {clean} kitchen shears and chop, chop, chop around, right inside the can!

Alternately, you definitely can scoop the tomatoes out and chop them with a knife on a cutting board, but that tends to get juicy and messy.

My little cheater version is so much tidier – try it!

But what if you happen to see that you missed a couple tomatoes, once you dump ’em into your soup pot?

No problem!

Grab those kitchen shears again, and cut the stragglers down to size before you stir them in with everything else.

Easy!

Now that we’ve opened our cans and got those tomatoes taken care of, let’s get cookin’!

Step #1

Grab a large pot or a dutch oven.

Cook a pound of ground beef (preferably extra lean) and some chopped onions over medium heat, stirring everything around to crumble up the beef as it cooks.

This will probably take about 7-10 minutes, until the beef is browned and the onions are a bit softened.

And, if you’re using really lean ground beef, there shouldn’t be a need to drain excess fat.

Step #2

Next, add all the rest of the ingredients (except for the tortilla chips and toppings).

Just dump ’em on in there. How easy is that?!?! When it comes to soup recipes, this really is a simple soup!

Step #3

Cover your pot of soup and bring it to a simmer.

Cook it for at least 15 minutes, and up to about 45 minutes to an hour.

Ideally, you want to simmer your soup for at least 15 minutes so the flavors have some time to blend. But, you can let it cook longer if your family isn’t quite ready to eat yet. Super flexible!

How to Make Your Soup Spicier

If you’re a heat lover, there are definitely options for working in a little extra kick.

How to Serve Your Fabulously Easy Taco Soup

Tortilla Chips

Because this is “Taco” Soup, you’ve gotta have tortilla chips! Kind of like broken-up bits of taco shells, making your soup seem extra taco-y!

In her original recipe, Lynne likes to break some tortilla chips into the bottom of each bowl, before ladling the soup on top. But I’m here to tell ya … there’s basically no wrong way to add those chips. Toss some on top, use them for dipping … it’s all good!

Of course, I always reach for multigrain chips. They taste great and have a hearty texture that can stand up to everything else goin’ on in your bold, flavorful soup. Plus they add a nice little extra boost of nutrition.

Toppings

Besides those {basically mandatory} corn chips, you can add whatever favorite taco toppings you and your family like.

Maybe set out a whole tray of toppings – like a fun taco night DIY bar – so everyone can customize their own. (Hint hint … that’s a great idea for game days, big family parties, or even a unique twist on Taco Tuesday!)

Good bets are cilantro, shredded (reduced-fat) cheddar or Mexican cheese, and a reduced-fat dollop of sour cream.

You could also try chunks of avocado or a dab of guacamole, some sliced fresh green onion or minced red onions, or a bit of hot sauce. Basically, anything you like on tacos. Get creative!

Side Dishes

This Easy Taco Soup recipe is really a complete meal in one pot, with protein and plenty of veggies. So you don’t really HAVE to worry about additional side dishes unless you want to.

But, a fresh, crisp green salad is always fabulous alongside a warm, cozy, hearty soup. Our Easy 7-Layer Chicken Taco Salad fits the taco-y vibes perfectly! Or, this Mexican Street Corn Salad would be fun. Or maybe a dish of pico de gallo to dip extra chips.

And, this refreshing Grape Salad would be a terrific way to add a sweet, juicy counterpoint to the zesty flavors of the soup.

Plus, we’ve actually put together a huge, mouthwatering list of “What to Serve with Taco Soup,” if you need even more ideas!

From my beloved, dear friend Lynne … to me … to you. That’s the way family favorite recipes travel. Friend to friend to friend, on and on.

I hope you’ll love this easy soup as much as Lynne did when she texted me, raving about a favorite recipe I just HAD to try. And as much as my family did, from the very first time we tried it – so much that we immediately knew we had to share it with all of you.

I guess the question is: where is this yummy, easy Taco Soup recipe headed next? Who are YOU gonna share it with? I can’t wait to hear all about it!

~ by Shelley

Easy Taco Soup with Ranch

Yield: 16 cups

Prep Time: 3 minutes

Cook Time: 23 minutes

Total Time: 26 minutes

This Easy Taco Soup with Ranch Dressing leverages pantry staples for a cozy, burbling pot of soup in no time flat ... ANY time!

•  Ready in 30 Minutes or Less  •  Freezable  •  Make Ahead  •  Gluten Free (depending on your chosen brands; see note)  

Print

Ingredients

• 1 pound extra-lean ground beef (we use 96% lean)
• 2 cups chopped yellow onion
• 3 cans (14.5 ounces each) stewed tomatoes, undrained and chopped (see note)
• 1 (15.5-ounce) can kidney beans, undrained (either light or dark red)
• 1 (15-ounce) can black beans, undrained (preferably organic or reduced-sodium)
• 1 (15-ounce) can Ranch Style Beans or chili beans (such as Bush's; see note)
• 1 (15.25-ounce) can corn, undrained
• 1 (10-ounce) can diced tomatoes and green chilies, undrained (we use mild Ro-Tel)
• 1 (1- or 1.25-ounce) packet ranch dressing mix / seasoning (or equivalent; see note)
• 1 (1- or 1.25-ounce) packet reduced-sodium taco seasoning mix
• for serving: multigrain tortilla chips and optional toppings such as chopped cilantro, and reduced-fat sour cream and cheddar cheese

Instructions

1. In a dutch oven or large soup pot, cook beef and onions over medium heat, stirring to crumble beef, until the beef is browned and the onions are softened, about 7-10 minutes.
2. Add all other remaining ingredients (except tortilla chips and toppings), remembering NOT to drain the tomatoes, beans, and corn.
3. Cover, bring to a simmer, and cook for at least 15 minutes, and up to 45 minutes - 1 hour. (You want to simmer the soup for at least 15 minutes to allow the flavors to meld, but can allow the soup to cook longer if your family isn't quite ready to eat yet.)
4. Crumble a few tortilla chips in the bottom of each bowl (if desired) before ladling in the soup, and serve with additional tortilla chips and optional toppings.

Notes

Chopping stewed tomatoes: Stewed tomatoes are canned in big chunks, sometimes with entire whole tomatoes. Although you can chop them with a knife on a cutting board, that tends to be messy (and you'll likely lose some of the juice). As illustrated in photos in the article above, I recommend using clean kitchen scissors to cut them up while they're still in the can. If you dump them into your soup pot and happen to see that you missed a couple tomatoes, simply use the kitchen shears to cut them then, before you stir them into the soup.

"Ranch Style Beans" / chili beans: Ranch Style Beans (which you can see in my ingredient photo in the article above) are basically a specific brand of chili beans that happen to have “ranch” in the name. Bush’s Chili Beans also work just fine. When possible, I do try to find a can of chili beans where the beans are specifically pinto beans (instead of black beans or kidney beans), since we're already using kidney beans and black beans in the recipe, too ... but the precise type of bean really doesn’t make that much difference. Use whatever you can find.

Ranch dressing mix / seasoning: As discussed in depth in the post above, this recipe was tested with a variety of different ranch dressing mix brands, including Hidden Valley Ranch, McCormick Just 5 Homestyle Ranch, and McCormick Ranch 3-in-1 Seasoning. I prefer to choose one of the cleaner ingredient lists, rather than Hidden Valley Ranch. However, the various brands come in slightly different amounts (Hidden Valley Ranch is a 1-ounce packet; McCormick's Just 5 is a 1.25-ounce packet, etc.). Use whatever amount is in your packet. Alternately, if you have a larger, multi-serving packet or a big jar of ranch dressing mix (like the one in my photos above), simply read the directions on the package for how much ranch dressing powder you would mix into 16 ounces of sour cream if you were making a bowl of ranch dip. Whatever that amount is … whatever measurement your brand of ranch says you need for 16 ounces of sour cream … THAT is the amount you mix into this soup. (It will probably be about 6-8 teaspoons.)

Make-ahead and freezing: This recipe makes a big batch of soup, which is great because it reheats well for meal prepping or a quick dinner all week long. It also freezes nicely, either in individual portions, or in a large, single-batch, airtight container.

Gluten free tip: In general, the ingredients for this soup should be available in gluten free varieties. (McCormick Just 5 Ranch is labeled as gluten free, for example.) But, with so many pre-packaged items on the ingredient list, the key to ensuring that this soup is gluten free will be in checking the labels to be sure all the various brands you choose to purchase are, in fact, gluten free.

Nutrition Information:

Yield: 16 Serving Size: 1 cup
Amount Per Serving: Calories: 221Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 25mgSodium: 676mgCarbohydrates: 34gFiber: 8gSugar: 8gProtein: 17g

Nutrition information should be considered an estimate only, and may vary depending on your choice of ingredients or preparation. No guarantees are made regarding allergies or dietary needs. Always consult a physician or dietician for specific advice and questions.

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A prime rib dinner isn’t something most people just whip up on a casual weeknight.

It’s the kind of meal that signals a celebration, so you want it to feel special, to look really beautiful, and to taste fantastic.

But it doesn’t have to be difficult to create a memorable menu, full of the very best side dishes to highlight your beautiful roast. I’ve definitely gotcha covered!

All Kinds of Prime Rib Sides Dishes

I’ve hand-picked 45 prime rib side dishes for you to choose from. You’ll find:

• classic accompaniments that let your prime rib shine
• some especially Christmas-y options with festive colors or winter produce for a holiday feast
• and some extra-creative, unique recipes, if you’d like to venture beyond the typical accompaniments

I’ve also intentionally selected mostly easy side dishes.

So, while they may look and taste ultra-special, they’ll be simple enough for a busy host or hostess. Because making a memorable meal should be fun, even for the cook – not difficult and stressful. Plus, selecting easy sides will let you focus more time and attention on the main event … that gorgeous prime rib!

Lastly, you may also notice that a lot of these recipes offer ways for you to keep the side dishes a bit fresher and lighter.

You can balance out the rich, succulent roast with lots of vegetable side dishes that aren’t overly bogged down in excess cream or butter. Keeping that in mind is key to crafting a prime rib menu that feels abundant and satisfying, without leaving your guests uncomfortable from excess richness.

Grab a pencil and your shopping list, and pick out the perfect side dishes to surround that lovely prime rib.

The hardest part will be deciding which to choose ….

What to Serve with Prime Rib for Christmas or ANY Special Occasion!

1

Roasted Brussel Sprouts with Cranberries, Pecans and Hot Honey

My family eats a lot of Brussels sprouts, and this recipe is one of our very most favorites. The perfectly caramelized sprouts are tender but not overcooked. Add to that some sweet-tart pops of chewy dried cranberries, plus toasty, crunchy pecans, and an alluring drizzle of sweet-and-spicy honey ... and you've got a headliner side dish that just might (almost) outshine the prime rib!

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2

Blistered Green Beans {With or Without Potatoes}

Of course you'll need some green beans to go with your prime rib, and these beauties are the ultimate in simplicity, yet they don’t taste simple at all. You’ll be surprised how complex and delicious they are, with deep flavor thanks to the magic of oven-roasting. Little red potatoes are a fun addition if you like two-for-one dishes!

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3

Yorkshire Pudding

Photo Credit: simpleandsavory.com

Yorkshire Puddings are a savory cross between a popover and a soufflé, and they're an absolutely classic accompaniment to prime rib and Sunday roast. But this version's also got a little surprise upgrade for you: they're secretly a bit healthier, since they swap in whole wheat flour for half of the white flour that's normally used! (If you want to peek at a "basic" version, the BBC's got one for you, but why not take the upgrade if you can, right?!?) And don't miss the great suggestions for adding extra flavor from herbs or cheese ... yum!

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4

Thyme Garlic Mushrooms

Photo Credit: blackberrybabe.com

Garlic butter mushrooms are a must-have with prime rib! This recipe features portobellos, but note that you can substitute other varieties like button mushrooms to create a more old-school, steakhouse vibe in your sautéed mushrooms.

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5

Easy Oven Roasted Asparagus

This ultra-easy recipe leverages a unique high-heat roasting technique to give you HUGE flavor with almost no effort, which is perfect for busy hosts. With lots of ideas to help you change it up and try different flavor additions, this ticks all the boxes for a low-stress but delicious special occasion side dish. Air fryer lovers: try this Air Fryer Asparagus version, too!

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6

Easy Rosemary Roasted Potatoes

These little potatoes have perfectly crisped, lightly browned exteriors and fluffy interiors, with just a little saltiness and plenty of rosemary (although you can adjust that to your taste). So, so delicious, and a great textural contrast to juicy roast! And yet they require just a few ingredients you can keep on hand in the pantry, so they're an absolute snap to throw together.

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7

15-Minute Creamed Spinach

Photo Credit: twokooksinthekitchen.com

A mainstay at high-end steakhouses like Morton's and Ruth's Chris, creamed spinach is a classic side dish for prime rib. This super-easy version uses fresh or frozen spinach along with flavorful onions and garlic, and offers loads of ways to make your creamy greens lighter and healthier ... or more rich and indulgent.

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8

Twice Baked Sweet Potatoes

Photo Credit: cinnamonandsageco.com

After their first bake, these special twice-baked potatoes are filled with a delightful mixture featuring cream cheese and a little brown sugar and cinnamon, and then topped with pecans before their second trip through the oven.

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9

Celebration-Worthy "Christmas" Salad with Citrus-Champagne Vinaigrette

This vibrantly beautiful salad truly is fit for a celebration, and worthy of a place alongside your exquisite prime rib! Pretty greens are studded with crunchy pistachios, sweet and tangy pomegranate arils, and juicy oranges. It's all topped off with a sprinkling of creamy goat cheese and a refreshingly light champagne vinaigrette. For serving with a Christmas holiday menu, you can shape it as a festive wreath, with the delicious dressing at the center!

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10

Oven Roasted Carrots

Perfectly, beautifully simple. Just 1 main ingredient and 2 minutes of hands-on time … plus a surprisingly delicious technique! You'll be making these baby carrots again and again, long after your special dinner celebration is over and that prime rib feast is a distant memory.

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11

Cheesy Garlic Broccoli

Photo Credit: allnutritious.com

How can a cheesy, garlic topping ever be wrong? Especially since garlic, broccoli and cheese are all top-level delicious when cozied up next to succulent prime rib! Super easy but a little more interesting than standard roasted broccoli.

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12

Roasted Acorn Squash

Photo Credit: belleofthekitchen.com

Sliced acorn squash is oven roasted in a sweet and spicy butter sauce, then topped with toasted pumpkin seeds, pomegranate arils, and orange zest for a holiday table showstopper! If you're serving prime rib for a non-holiday occasion, try this gorgeous Roasted Delicata Squash recipe, without the Christmas pomegranates and winter-y oranges.

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13

Oven Roasted Vegetables Medley

Can't decide which vegetable side dish to make alongside your prime rib roast? Heck, make them all! This gorgeous, colorful mixture has plenty of veggie options to satisfy everyone at the table. Includes tips and suggestions for other vegetables to swap in to suit your tastes.

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14

Mashed Cauliflower with Roasted Garlic

Photo Credit: www.garlicandzest.com

A healthy, low-carb alternative to mashed potatoes, that your family just might like even better than spuds. They're light and creamy with a sweet, nutty note from the garlic and a pop of fresh herbs ... lovely paired with beefy prime rib!

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15

Beetroot Carpaccio

Photo Credit: sixhungryfeet.com

Made with roasted beets, pears, walnuts, rocket salad, and a fresh mint vinaigrette, this is both refreshing and also visually stunning!

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16

Honey Garlic Sautéed Butternut Squash

Photo Credit: ifoodreal.com

Creamy, sweet butternut squash is highlighted by a combination of toasted pine nuts and pecans, honey, garlic, and a cascade of rich goat cheese. Easy but so flavorful and pretty!

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17

Bacon Brussels Sprouts

Crispy bacon, crunchy cashews and flavorful shallots combine with a simple, punchy sauce to elevate sautéed Brussels sprouts to a truly special side dish! The big secret here is NOT to overcook those enticing confetti sprouts, so they're warmed through but fluffy and fresh-tasting instead of limply overdone. Quick and easy!

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18

Salad with Goat Cheese, Pears, Candied Pecans and Maple-Balsamic Dressing

This is one of the most popular recipes we've ever shared, and one that we make in our own home again and again ... all year, every year. If you haven't tried it yet, now is the perfect time!

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19

Grape Salad with Cream Cheese-Vanilla Dressing

Grape Salad is a must-have classic at many families’ holiday buffets. What's so nice about serving it at a prime rib dinner is that it's really light and refreshing – a welcome counterpoint to the heavier beef and the savory vegetable side dishes.

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20

Balsamic Spinach and Mushrooms

Photo Credit: www.servedfromscratch.com

With loads of great ratings, this simple recipe combines two steakhouse favorites – sautéed spinach and garlicky mushrooms – into one fabulous, balsamic-drizzled side dish winner.

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21

Roasted Root Vegetables

Oven-roasting adds so much depth of flavor to the sweet carrots, nutty parsnips and fluffy red potatoes … plus those yummy, toasty brown edges! They're fantastic on their own – and even more addictive with a little Honey-Dijon Drizzle to bring all the flavors together.

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22

Roasted Green Beans with Balsamic-Browned Butter

Skip the gloppy green bean casserole that so often lurks at holiday buffets. Instead, drizzle your flavorful, oven-roasted beans with a "lick-the-plate" balsamic browned butter sauce, and toss on some crunchy almonds for extra texture. Seriously fabulous!

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23

Lightened-Up Cheesy Baked Mashed Potatoes

Photo Credit: thecleaneatingcouple.com

Most traditional mashed potato recipes are loaded with fat and can be a little heavy, especially served with a big, belt-loosening Christmas dinner or special occasion menu. But they're actually easy to lighten up a little, especially when you add in a bit of flavorful cheddar and parmesan ... and bake them in a casserole for a melty, golden brown top "crust"! As a bonus: these creamy mashed potatoes reheat great and can even be frozen ahead of time for stress-free entertaining.

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24

Shredded Brussels Sprout Salad

Brussels sprouts are a common pairing with prime rib, but you don't actually have to cook your sprouts, especially if you're short on time. Just grab some shredded Brussels sprouts or a "superfoods" blend, add some irresistible mix-ins like crunchy pistachios and sweet-tart dried cranberries … and then toss it all with a delicious Maple-Balsamic Dressing. Ready in about 5 minutes flat. Fast but special!

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25

Spaghetti Squash with Sage-Browned Butter and Toasted Walnuts

A touch of browned butter makes this feel extra-special, and a clever microwave technique makes it extra-fast. Surprisingly, satisfyingly delicious, and absolutely ideal at Thanksgiving, Christmas, and cozy, wintertime dinner parties.

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26

Lemon Roasted Broccolini with Pancetta and Bread Crumbs

Photo Credit: www.goodlifeeats.com

This takes the traditional prime rib side dish of roasted broccoli to the next level! Broccolini is milder and sweeter than broccoli, with elegant, longer stalks. Here it's artfully sprinkled with a unique mixture of lemon, thyme, and pancetta bread crumbs.

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27

Mashed Sweet Potatoes

Photo Credit: theforkedspoon.com

Super creamy and accented with maple syrup and thyme. The recipe card offers an interesting twist of using both sweet potatoes and butternut squash, although the author explains that you can stick to only sweet potatoes if you prefer. Includes lots of yummy ideas for toppings and flavorful mix-ins (like, maybe pecans, marshmallows and brown sugar for a traditional sweet potato casserole vibe)!

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28

Sautéed Cabbage with Brown Butter and Walnuts

Although it has just 3 simple ingredients, this is a very special dish. I bet you'll be surprised! Lusciously rich browned butter and crunchy walnuts are a great way to easily pump up flavor and texture. It’s super fast and easy, too, since the cabbage is cooked very quickly, to ensure it stays lively and fresh-tasting.

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29

Crispy Zucchini

Photo Credit: www.jaroflemons.com

Made with crunchy, seasoned bread crumbs, this highly rated recipe results in crispy perfection on the outside, and tender zucchini on the inside! Serve it as-is, or with one of several suggested dipping sauce recipes. This is specifically an air fryer recipe – but you can also try this stovetop Sautéed Zucchini or this Oven-Roasted Zucchini recipe, if you prefer.

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30

Tuscan Kale Salad with Honey-Balsamic Vinaigrette

This fresh, healthy salad features humble kale, all dressed up with big umami flavors from sun-dried tomatoes, feta and parmesan cheese, and a balsamic vinegar dressing. The creamy cannellini beans, flecks of red onions, and optional flatbread croutons add loads of textural interest to this delicious side dish!

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31

Lemon Pepper Roasted Cauliflower

Photo Credit: myprettybrowneats.com

Crispy cauliflower gets a lively punch of flavors from garlic, paprika, onion powder and lemon-pepper seasoning. It's kind of like a classed-up, dinner-party-worthy version of the lemon-pepper chicken wings everybody loves on game day ... and mmmmmmm ... such bright flavors to complement meaty prime rib! Includes both oven and air fryer directions.

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32

Baked Sweet Potato Casserole with Pomegranate

Photo Credit: www.goodlifeeats.com

Re-imagine the marshmallow-topped Thanksgiving dinner sweet potato casserole! This unique and extra-festive spin features potato slices baked in a spiced orange-maple glaze, then sprinkled with juicy, bright pomegranate arils. It's a gorgeous, colorful side dish you can even prep the day before.

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33

Truffle Mashed Potatoes

Photo Credit: prettydeliciouslife.com

What's more special for a celebration than truffles?!? Super easy and oh-so addictive, and these can be made several days in advance and still taste wonderful at your dinner party. Note that the recipe card calls for oat milk, but the author says almond milk or traditional dairy milk will work just fine, too.

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34

Old Fashioned Kidney Bean Salad

This is an updated riff on a beloved recipe that was served alongside steaks and chops at the iconic Nick Anthe’s restaurant for more than 30 years.

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35

Tomato and Onion Salad with Peppers

A stunningly simple olive oil and vinegar dressing perfectly highlights the colorful vegetables in this salad for clean, fresh, vibrant flavors. It's a great break for your palate from heavier side dishes and the rich flavor of juicy prime rib. It keeps well for several days in an airtight container in the fridge, so it's a perfect side dish for getting ahead on your cooking!

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36

Winter Kale Salad

Photo Credit: thealmondeater.com

A pretty medley of great textures and bold flavors! Kale, apple, pecans, shallots, and pomegranate seeds are drizzled in a simple yet flavorful red wine vinegar dressing for a stunning side dish salad that's especially perfect for Thanksgiving feasts, Christmas dinner and other winter-y celebrations.

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37

Italian Stuffed Mushrooms

Photo Credit: whitekitchenredwine.com

You can serve these as an appetizer to kick off your prime rib menu, or as a side. Baby bellas are stuffed with a creamy tomato-cheese filling and topped with crispy breadcrumbs, a drizzle of balsamic and a little fresh basil. This high-end dinner party dish can be prepped up to 2 days in advance and baked off at the last minute.

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38

Easy 10-Minute Creamed Corn

Photo Credit: thesoccermomblog.com

A touch of salty parmesan perfectly complements the sweet corn in this satisfying, homestyle side dish. Although the recipe card specifies whole milk, the author explains you can use any milk you like, since the "cream" in creamed corn comes from the natural starch released from the corn during cooking.

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39

Roasted Whole Butternut Squash with Rosemary

Photo Credit: diycandy.com

Such a simple technique, with impressive results when you carry this side dish to the table! If you're serving this with a Christmas prime rib dinner, tuck in a few fresh rosemary sprigs to make it look extra holiday-festive.

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40

5-Minute Cranberry Sauce with Apples, Pecans and Pineapple

No question, if you're planning prime rib for Christmas or even Thanksgiving, a refreshing cranberry side dish is a must. This one's so quick and easy, and bursting with wonderful sweet-tart flavors and great texture. Plus, it takes just a few moments in your food processor and can even be made in advance! 

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41

Family-Favorite Instant Pot Sweet Potato Soup

Inspired by a favorite recipe from a now-shuttered, beloved local restaurant, this pretty soup has become a mainstay on my family's holiday dinner menus. As a bonus, it can be made ahead and even frozen, so it's a great choice if you're trying to juggle the menu for a multi-course prime rib dinner extravaganza.

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42

Air Fried Blooming Onion

Photo Credit: thesugarfreediva.com

If you love ordering prime rib at casual steakhouses like Outback, then you've probably indulged in a Bloomin' Onion to go with it. This fun homemade version looks and tastes so much like the original, but it's far less messy ... with way less fat and fewer calories (thanks, air fryer)!

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43

5-Minute Sugar Snap Peas

This super-quick recipe has a sweet-and-spicy Asian twist, which is a fun way to introduce a non-traditional flavor profile to an otherwise very traditional menu. These sugar snap peas are also delicious chilled and only get better as they sit, so they're a stress-free make-ahead option!

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44

Cauliflower Mushroom Rice

Photo Credit: wonkywonderful.com

This cauli-rice is studded with golden brown, seasoned cremini mushrooms and finished with a sprinkling of vibrant, fresh parsley. No wonder it has lots of good reviews! Tip: to save time, buy pre-riced cauliflower.

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45

Christmas Fruit Salad

If you're looking specifically for Christmas side dishes, I highly recommend this gorgeous fruit salad. It's a refreshing change from the vegetable sides, and its layers of red and green are so festive for the holiday season!

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Whew … that’s a lot of recipe inspiration for ya!

No doubt, whether you’re looking for ideas for prime rib side dishes for a Christmas holiday meal, or you need some celebration-worthy ideas for special occasions any other time of the year, these delicious recipes have got you covered.

Whatever you’re celebrating – I hope it’s a wonderful meal full of delicious foods, fabulous company … and the making of truly special memories! Enjoy!

The post What to Serve with Prime Rib: Side Dishes for Christmas and Celebrations appeared first on Two Healthy Kitchens.

~ This ultra-simple, Quick Flank Steak recipe has been a family favorite for decades. You need just 2 ingredients … seriously, JUST 2! Yet it’s flavorful, tender and delicious, every single time! And if you’re not a grill master? No worries! It’s really easy, and I break down every step so you can get it exactly right, even if you’ve never grilled flank steak before in your life! ~

This Recipe:   •  Includes Make-Ahead Steps  •

This insanely easy Flank Steak is probably the simplest dinner recipe you will ever prep in your entire life.

I mean, besides nuking a Lean Cuisine or eating Fruity Pebbles straight out of the box … that kind of thing.

But in terms of real, honest-to-goodness, seriously amazing, your-whole-family-will-LOVE-this dinners … the prep work here is as easy as easy gets!

And yes, there will be love. Lots and lots of love! And you will make this again and again and again. (I 100% speak from experience on this … my family loves this recipe for just a whole bunch of reasons … more on that in a minute.)

But for now, let’s start with the most important question:

Why Will You L-O-V-E This Flank Steak?

So, ok. What about this marinade? How is it so magical? (I don’t exactly know how, but it truly is!) Here’s what I can tell ya …

The Very Best, EASIEST Flank Steak Marinade

Sometimes the easiest way is seriously the best.

Soy sauce is all you need for a crazy-delicious, easy steak marinade. I pinky-swear promise. No need to make it any harder than that.

Sure, there are plenty of recipes out there for more complicated flank steak marinades, with longer lists of ingredients. Brown sugar, balsamic vinegar, Worcestershire sauce. A garlic clove. Maybe a little olive oil or a squirt of lime juice or lemon. There are lots of paths you can take in making a great marinade.

But I never saw the point. Why over-complicate things when you’ve got this blissfully simple recipe in your back pocket?!

The soy sauce is an umami flavor bomb that highlights the meaty flavors of the beef without overshadowing them.

Reduced-sodium soy sauce (like Kikkoman Less Sodium) is the only kind I keep in my kitchen. You know I like to have control over how much sodium I’m adding to my recipes. And even with its reduced sodium level, it’s still plenty to season the beef with crave-able, salty vibes.

So, grab your soy sauce, and let’s make this!

How to Make This Crazy-Easy Recipe

You literally need about 1 minute of prep time, and under 15 minutes of grilling time. The rest is hands-off waiting around, letting the steak do its delicious thing.

Super quick, super easy!

But I know grilling a steak can feel intimidating if you don’t do it often, so I’ll walk you through everything, if you need a few hints to get you started. Truly though, after making it once, you’ll agree … easy, easy!!

Step #1

Start with a whole, unsliced beef flank steak.

Flank steak is a leaner cut of beef, and usually isn’t sold with a lot of fat on the exterior. But, if there do happen to be any large areas of visible fat, I usually opt to trim those off before I marinate and grill the beef, but that’s up to you.

Slip your steak into a heavy-duty, gallon-sized, zippered plastic bag and pour the soy sauce in. Be sure the soy sauce thoroughly coats the entire steak, and then zip the bag closed.

Step #2

So … just checking in here … is this, or is this not, the most ridiculously easy marinade prep ever? All you have left to do is pop that bag in the fridge and do a happy dance.

Success! Dinner is prepped and you’re free to go do other exciting things with your day!

If you happen to walk by the fridge now and then, you can turn the bag throughout the marinating process, making sure all that yummy umami marinade is spending lots of quality time in touch with the surface of the beef. But if you’re prepping this recipe before you leave the house for the day, fear not: it really shouldn’t be necessary to flip or turn it, if you’ve coated the steak well with the marinade before popping it in the fridge.

Step #3

Ready to make dinner? This part’s super-easy, too … even if you don’t consider yourself a grill boss.

There are different approaches for grilling the perfect flank steak, but mine works like a charm and keeps you in control of the process.

First, fire up that grill and get it preheated over high heat.

We’re not gonna incinerate the steak over high for the entire cook time, but that high temp is key to creating those coveted grill marks that make grilled steak look so … well, so grilled.

Step #4

While your grill’s getting hot, take your steak out of the soy sauce marinade (and pitch the excess marinade and marinating bag).

Depending on how long the beef had to hang out in your simple but perfect marinade, your steak should have a bit of an alluringly yummy, rich, mahogany stain.

Sear that gorgeous beef over the high grill heat for 2 minutes on each side. That should get you those “WOW – I actually AM a grill boss” grill marks.

Step #5

Next, turn the heat down to about medium or move the steak to a cooler part of the grill. Either way, you want to get your steak away from that ultra-high heat before it chars, and move it to an area where it can finish cooking at a moderate temperature.

Close your grill and let your steak continue grilling until it’s medium rare (medium at the very most). That should take about 7-10 minutes more.

But, exactly how long? And how do you know??

Grills vary widely in exact temperature settings, and precisely how thick each cut of steak is can vary, too. So how do you achieve perfection??

Fear not … we’ve got this!

The Perfect Flank Steak Doneness

Flank steak is best grilled only to about medium-rare. If you like really well-done steak, this probably isn’t the best cut for you to choose. That’s because flank steak is very lean, so overcooking it leads to it being sadly dry, tough and chewy.

To be absolutely sure you get a perfect medium-rare level of doneness (which will equal a juicy and tender flank steak), grab a meat thermometer to check your steak in the middle. You’re shooting for a final, internal temperature 130-135F.

BUT … as I’ll explain in a moment, you want to let your meat rest for a few minutes after grilling, before you cut it. During that “resting” time, it’ll keep cooking a little more due to internal, residual heat. As explained by The Kansas City Steak Company, a great strategy is to pull it off the grill when your thermometer reads 130°F. It’ll gain about 5 degrees as it rests, ending up at a perfect 135°F.

Do I always use a thermometer? Nope. It’s not strictly necessary, and once you’ve made this recipe a couple times, you can probably wing it without a thermometer. But if you do happen to have a meat thermometer, it’s a handy tool to get you started.

One key note here, though: the thinner, tapered ends of your flank steak will almost always be a bit more done that the center, thickest part of the steak. So, if some family members prefer their steak more well done, you can go for a “perfect” medium-rare in the middle, and still serve up more fully cooked end pieces, too.

Step #6

Ok, so you’ve got your fabulous steak off the grill, hanging out on a clean plate.

This is the all-important resting stage.

I know, I know. You don’t want to wait. It looks sooooooo good.

But resist the temptation. Your steak will be 1,000% better (which I know is not actually a real number … but you get my drift) if you WAIT.

Just 5 minutes – although 10 is even better, if you can possibly make yourself wait that long. It’s worth it!

Why?

Because letting your steak rest allows the muscle fibers to relax, and the marvelous, delicious juices to redistribute back through the meat.

You know how all great steak photos (including mine you’re looking at them right now!) feature some appetizing juices artfully coloring the cutting board around a sliced flank steak? Actually, as good as that looks, you want as few juices spilling out as possible. Instead, you want all the flavorful moisture INSIDE your steak, not artfully on the board below. (So forgive me … I still had to give you some juiciness to look at because … you know … we all “eat with your eyes first.” But in real life, you’re shooting for minimal spilled juiciness. Keep those juices within your beef!)

How do you do that? Just let it rest. Resist the urge to dive in straightaway … you can do it!

Step #7

Slice and ENJOY!!!!

Oh, but hang on there a sec … the slicing might be the absolute most important part of all.

Like everything else about this recipe, it’s super easy, though.

Here’s how to do it right ….

How to Cut Flank Steak So It’s Tender

If there is one make-or-break, you-have-to-get-this-part-right step in this entire Quick Flank Steak recipe, this is it.

Cutting your Flank Steak right is CRITICAL to turning a potentially tough cut of meat into pure, beefy bliss.

Notice how your flank steak has long muscle fibers running in all one direction.

You want to cut ACROSS those fibers, shortening them into tender bits that are easy to chew.

Also, you want to cut THIN slices … again, so those fibers are nice and short, making them tender as you eat them.

That’s all there is to it: cut your flank steak THINLY and ACROSS the grain of the meat.

You can use virtually any long, really sharp knife you happen to have. A very sharp chef’s knife, or a long, serrated knife can both work. Honestly, although it’s way to ugly to show you in my photos, I most often dig out a decades-old, vintage-olive-green electric knife that we somehow inherited through the years. Works great, too!

Ok. Now that I’ve walked you through all the steps and hints and tips, I can’t bring myself to publish this recipe without a nod to its history. It truly is a love story, on multiple levels!

A Decades-Long Love Story

So, I fell in love with the guy (the ONE who would steal my heart forever and ever), right about the same time I fell in love with this steak recipe. Nearly 35 years ago. And the rest is history.

(picture a time warp here, definitely with some 80s music …)

I first met my future-husband, way wayyyyyy back … when I was just 14 years old. I mean, he wasn’t my husband yet. But he was destined to be. He was dreamy and adorable (with a teenage 80s mustache and a mullet OMG) and smart, and always knew how to make me laugh … it was only a matter of time!

This Flank Steak will always be one of the things I remember most clearly about meeting my {future} mother-in-law, Chrissy. And in this one simple recipe, it pretty much sums up some of the very best things about her.

It’s relaxed (dare I say … fun!), it’s wonderful, and it’s low-stress and welcoming. Just like Chrissy is.

And from all those early memories of meeting his family and starting to fit in there, one of my clearest recollections is of casual, happy family meals at his mom’s pretty home. There was always something wonderful to eat, and despite being a busy working mama, Chrissy always made mealtimes seem stress-free, like a moment of tranquility amid whatever chaos was swirling about in the lives of her three children. And no matter what, she always made me feel welcome, too.

This flank steak recipe was a family favorite long before I ever showed up in their lives. Already playing on regular repeat, to everyone’s delight.

And once I’d grown up and finally married my dreamy high school sweetheart, Chrissy’s Flank Steak recipe went into regular rotation in our new little home, as well.

Then, of course, once we had our own kiddos, it became one of their favorite meals, too – all throughout grill season (and sometimes even when it’s freezing cold here in Ohio and not really grill season at all).

We love it. No exaggeration there. Our entire family’s loved it through years and years, and generations.

And I know YOU’LL love it, too!

What to Serve with Flank Steak

One of our favorite ways to serve this flavorful steak recipe is with garlic-y Grilled Potatoes and our yummy Grilled Asparagus.

If you’re firing up the grill, anyway, why not toss some side dishes on those hot grill grates, too? Super easy!

You could also use this as the protein in a satisfying steak salad or in a hearty wrap. Mmmmmm … or how about flank steak tacos, piled high with your favorite Mexican toppings? Trust me, even though we started with Asian-inspired soy sauce, those Mexican vibes will be A-ok!

Some of our other favorite sides that would be fantastic alongside this steak are:

• Grilled Corn on the Cob or one of our Corn Salads (ahhhhhh … so summer-y!)

• Or, speaking of summer-y, our garden-fresh Tomato and Onion Salad, our Sautéed Summer Vegetables, or our fresh Peach Salad would be amazing choices, too.

• Old-Fashioned Kidney Bean Salad is an iconic pairing with beef or chops.

• And, if you want to run with the Asian-inspired soy sauce flavor profile, you could serve your Flank Steak with our 5-Minute Asian Sugar Snap Peas or our trendy Shishito Peppers.

• Maybe some refreshing Cucumber Water (or Lemon Lime Cucumber Water) to wash it all down. Ahhhhhh … perfect on a warm summer evening!

And for dessert? Sticking with the grill theme again … how about:

• Grilled Tropical Fruit

• Grilled Blueberry-Lemon Angel Food Cake

• Or even Banana Split Grilled Dessert Nachos (’cause banana split meets nachos??? YUM!)

So many ways to enjoy your Flank Steak … you pretty much can’t go wrong!

The next time you need a dinner idea that’s quick to prep and quick to cook (wait … isn’t that practically every night?!?) … try this deliciously Quick Flank Steak recipe.

All the flavor, none of the fuss!

Try it and see why this easy little recipe has been such a favorite with generations of friends and family … for several decades running.

I just bet you’ll fall in LOVE, too!

Quick Flank Steak Recipe

Yield: 4 servings

Prep Time: 1 minute

Cook Time: 11 minutes

Wait Time: 2 hours

Total Time: 2 hours 12 minutes

This ultra-simple, marinated and grilled Flank Steak recipe has been a family favorite for decades. Only 2 ingredients, yet it's flavorful, tender and delicious, every single time!

 •  Includes Make-Ahead Steps  •

Print

Ingredients

• 1 pound beef flank steak (trimmed of obvious external fat, if needed)
• 1/2 cup reduced-sodium soy sauce (we use Kikkoman Less Sodium)

Instructions

1. Place flank steak in a heavy-duty, gallon-sized zipper bag. Pour soy sauce into the bag, thoroughly coating the steak. Zip the bag closed, removing most of the air as you do.
2. Place the bag in the refrigerator, making sure that the steak is laying flat and is well coated in the soy sauce. (If you're concerned the bag may leak, you can double-bag the steak or place the marinating bag inside a 9x13 pan.) If you think of it, turn the bag occasionally throughout the marinating time, although this shouldn't be truly necessary if you've coated the steak well with the marinade. Let the steak marinate for at least 2 hours, but preferably closer to 8 hours. (See notes below.)
3. Prepare your grill and preheat on high heat.
4. Remove the flank steak from the marinade (discarding marinade) and sear on each side for about 2 minutes, to develop nicely seared "grill marks."
5. Turn the heat down (on a gas grill) to about medium or move the steak to a cooler part of the grill (on a charcoal grill). Continue grilling until the steak is about medium rare to medium (see notes on doneness), about 7-10 minutes more. Remember that grills vary widely in temperature settings, so the settings and times you use may need to be adjusted according to your specific grill.
6. Remove steak from the grill to a clean plate and allow to rest for 5-10 minutes before slicing.
7. Slice very thinly across the grain of the steak (see photos in post) and serve immediately.

Notes

Marinating time: We've tested a wide variety of times with this flank steak marinade recipe, and prefer marinating for 6-8 hours, so the steak becomes really flavorful. In a pinch, we've marinated for just 2 hours and even tested marinating for only 30-40 minutes. While those shorter marinating times are ok if you forget to begin marinating earlier in the day, there really is a big flavor difference, and your steak will be much more flavorful if you are able to marinate longer.

Doneness: Flank steak can be one of the tougher cuts of meat if it's not cooked and cut properly. The best way to ensure juicy, tender steaks is to grill flank steaks only to about medium-rare (medium at the very most – remembering that steaks continue to cook a little further, through residual heat, during the resting time), and then to cut thin slices across the grain. Note, however, that when the middle, thicker part of your steak is a perfect medium-rare, the thinner, tapered ends will generally be more well done, which is perfect if some people at your table prefer their beef a bit more fully cooked. (Refer to additional details and photos in the post above about precise doneness temperatures, resting times, and how to cut your steak.)

Nutrition Information:

Yield: 4 Serving Size: 1/4 of steak
Amount Per Serving: Calories: 223Total Fat: 9gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 90mgSodium: 412mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 32g

It's difficult to pinpoint precisely how much marinade (and its calories, sodium, etc.) are absorbed into meat. To calculate the nutrition information for this specific Flank Steak recipe, I used the assumption that roughly 1/3 of the 1/2 cup of marinade would be absorbed into 1 pound of flank steak. Nutrition information should be considered an estimate only, and may vary depending on your choice of ingredients or preparation. No guarantees are made regarding allergies or dietary needs. Always consult a physician or dietician for specific advice and questions.

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The post Quick Flank Steak Recipe appeared first on Two Healthy Kitchens.

There’s nothing like welcoming your family home to a comforting meal you know they’ll love. It just feels terrific to serve up some hugs on a plate, doesn’t it? And to see the smiling, happy faces around the table as everybody digs in (and asks for seconds!).

Good ol’ beefy pasta bakes are classics for a reason … because they pretty much guarantee those happy faces and second helpings.

Mmmmmm … perfectly al dente pasta draped in a rich meat sauce with flavorful Italian seasoning and melty cheese. Yes. Everyone is smiling! And making lots of those mmmmmmm sounds.

Bonus for you, busy cook?

Usually, this type of pasta casserole can be prepped ahead – often even frozen for later. Easy weeknight dinner options that’ll make your hectic life a little bit less stressful, a little bit more blissful.

Are You Surprised?

Now, I know that you guys might be surprised to find beefy, cheesy pasta bakes highlighted here, on a recipe blog where we normally focus on healthy recipes. I hear ya on that … but I also know that sometimes this is the kind of food we all just relentlessly crave.

But all is not lost, friends.

You might also be surprised how many of the recipes in my list below offer optional tweaks, tips, and “upgrades” for those of us who want to revel in all the comfort-food vibes, but keep things a little lighter and healthier, too!

Many of these recipes suggest optional ways to leverage leaner meats or lower-fat dairy, strategies for working in extra veggies and whole grain pastas, or tips for making the meal gluten free and even dairy free if needed.

This type of comfort food really can have a place in today’s more modern, nutrition-focused meals.

Pssssst … Don’t miss all my tips at the end of this article!

So drool your way through this hand-picked list of bloggers’ very best baked pasta recipes with ground beef … and feel good knowing that you can make these comforting meals straight up, or use some handy tweaks to modify them for your own healthy eating goals.

And get ready for all those happy, smiling faces around the dinner table tonight!

Baked Pasta Recipes with Ground Beef

1

Simple Ground Beef Casserole with Pasta

Photo Credit: www.saltandlavender.com

With nearly a perfect 5-star rating on well over 100 reviews, this is not to be missed! Extra lean ground beef helps to keep fat in check. And cheddar is a tasty change from the more typical trio of mozzarella, ricotta and parmesan. Super flexible so you can adapt it to what's in your pantry, and even give it a Tex-Mex twist!

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2

Easy Baked Mostaccioli

Photo Credit: www.thekitchenismyplayground.com

A family-friendly, budget-friendly dish featuring tube-shaped noodles surrounded by meaty pasta sauce and melty cheese. With just a few common staples, it's an easy dinner on busy weeknights!

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3

Easy Pizza Casserole

Photo Credit: houseofnasheats.com

Stretchy cheese, al dente pasta, and your favorite pizza toppings make this pasta bake recipe a guaranteed winner! You can easily switch it up with your own favorite pizza toppings. Even better? It reheats well and can also be baked straight from frozen. And don't miss the tips for making it healthier, like doubling the veggies and choosing turkey pepperoni and whole wheat pasta.

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4

Italian Baked Pasta

Photo Credit: www.christinascucina.com

An authentic recipe! Tiny meatballs (or optional meat sauce) and chunks of mozzarella cheese combine with a rich tomato sauce in this delicious, oven-baked meal. With lots of tips to make sure that yours turns out just as it would if you were actually in Italy!

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5

Cheeseburger Casserole

Photo Credit: www.dinneratthezoo.com

Oh wow ... the indulgence here! If you love hamburgers, you’ve gotta try this pasta bake, featuring all the great flavors of a loaded bacon cheeseburger, but with the addition of pasta! Choose toppings like shredded lettuce, chopped tomato, pickles and avocado to add some veggies and pump up the already big, bold flavors!

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6

Cheesy Beef & Noodle Casserole

Photo Credit: herbsandflour.com

Twirly, wavy egg noodles are the perfect shape to capture crumbles of ground beef and bits of a few mixed veggies, plus a drape of flavorful cheese! Use fresh or frozen veggies to easily adapt this baked pasta to what you happen to have on hand.

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7

Homemade Beefaroni

Photo Credit: www.thetravelpalate.com

This is a classic recipe almost like Chef Boyardee ... but made with better-for-you ingredients you can actually pronounce! As an alternative to a baked pasta recipe, there are also directions to make this on the stovetop with a quick pop under the broiler to finish. Delicious either way!

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8

Rich and Hearty Southwest Style Cowboy Pasta Casserole

Photo Credit: www.garlicandzest.com

Combining satisfying ground beef, country sausage, and perfectly cooked pasta ... with big Southwestern flavors (and nutrition!) from green chiles, canned white beans, tomatoes, and vibrant greens. So hearty ... such pure comfort food. Even more comforting? You can assemble the casserole earlier in the day or the day before, so dinnertime is stress-free!

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9

Baked Rigatoni Pasta

Photo Credit: www.spendwithpennies.com

What I thought you'd all love about this recipe is that it specifies how you can prepare it ahead for busy nights throughout the week – simply refrigerate this pasta bake until you’re ready to cook and serve. Freezing tips, too. So easy! Plus, a suggestion for adding in some healthy veggies to round out your casserole and bump up the nutrition factor!

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10

Taco Macaroni and Beef Bake

Photo Credit: ericasrecipes.com

This kid-approved, super-simple recipe features a creamy taco ground beef layer with noodles, topped with salsa and cheese. It'll definitely help you get a big dinner on the table easily and affordably! The ground beef mixture can even be made a day in advance for busy weeknights. And definitely check out the tips for selecting lighter meat and cream cheese options to keep this on the healthier side! Alternately, if you're looking for a gluten-free recipe, check out the version from Small Farm Big Life.

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11

Beef Stroganoff Casserole

Photo Credit: amandascookin.com

Sautéed ground beef, mushrooms, and onions in a gravy-like, creamy sauce atop a bed of egg noodles ... sound familiar? This hearty casserole has all the same components as classic beef stroganoff, but in a family-style pasta bake. It can conveniently be assembled up to 1 day ahead and reheats great from leftovers, too! For a lightened-up version, take a peek at this Ground Beef Stroganoff (which also cleverly uses the Instant Pot instead of your oven).

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12

Gnocchi Bake with Meat Sauce and Mozzarella

Photo Credit: vikalinka.com

Are you thinking, "HEY NOW ... gnocchi is not actually pasta!"?!? Yeah, you're right – good catch! But most people use it in the same ways they use pasta. And just look at that pan of gorgeously baked beefy, cheesy joy ... how could I leave this one out of my list?!?

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13

Johnny Marzetti

Photo Credit: www.reneeskitchenadventures.com

As an Ohio girl, I was thrilled to find this recipe idea to share with all of you – from another Ohio girl who's eaten this vintage, iconic dish lots of times over the years. A great name for a great recipe ... and be sure to read about the interesting history on this one!

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14

Pasta Al Forno with Ground Beef and Sausage

Photo Credit: www.trendgredient.com

This classic baked pasta recipe features a luscious meat sauce and tender rigatoni. A surprising dash of allspice and balsamic vinegar amp up the flavor of the delectable meat sauce. The post includes helpful tips for making the recipe low-fat, low-carb, or gluten-free, too!

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15

Mexican Stuffed Shells

Photo Credit: numstheword.com

If you love Mexican food ... and also adore food that freezes great and reheats well for leftovers, then try this simple yet delicious pasta bake! Full of Mexican flavors, especially if you top it off with goodies like diced tomatoes, sliced avocado, olives, or additional salsa.

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Baked Spaghetti Recipes Featuring Ground Beef

Specifically looking for a pasta bake that uses spaghetti noodles? You've got some delicious options!

16

Cheesy Baked Spaghetti Casserole

Photo Credit: https://groundbeefrecipes.com/

This recipe has four layers of goodness that make it a yummy stand-out! It's also a great recipe for adding "hidden veggies." Sauté some onions, green bell pepper, mushrooms, or even finely diced carrots with the ground beef to up the nutrition in this dish. Freezes nicely in an airtight container for up to 3 months, too!

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17

Baked Spaghetti Pie Casserole

Photo Credit: www.tastesoflizzyt.com

In this ingenious, old-fashioned recipe, spaghetti actually forms the pie's "crust" and is then topped with plenty of cheesy, saucy, melty joy. An ideal way to use up leftover spaghetti or beef sauce! Switch up the meats for a healthier profile, and try adding some veggies like zucchini, peppers, or grated carrot.

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18

Baked Spaghetti & Meatballs

Photo Credit: www.inthekidskitchen.com

The addition of sun-dried tomatoes adds a unique depth of flavor to the sauce in this baked pasta. And with just 7 ingredients, this easy recipe will be prepped and in the oven in a flash!

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19

Healthy Million Dollar Spaghetti Casserole

Photo Credit: foodmeanderings.com

This clever version has all the creaminess of a "typical" million dollar casserole, but it's healthier and lower in calories! It's also really simple to make. A scrumptious way to enjoy spaghetti in a different form ... and also a perfect recipe for using up leftover spaghetti noodles!

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Baked Lasagna Recipes

No list of ground beef pasta bake recipes would be complete without a few good lasagnas! Whether you like your lasagna with ricotta or without ... or maybe a little on the unique side ... there's sure to be one here that you'll love!

20

Lasagna (Traditional Italian Recipe with Bechamel and No Ricotta)

Photo Credit: www.christinascucina.com

The recipe's author says, "This lasagna recipe will be the last one you’ll ever use. My Italian family’s recipe can now be yours; it’s classic, simple, and absolutely delicious!" A must-try!

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21

Lightened Up Lasagna

Photo Credit: dashofherbs.com

Okay ... okay ... this baked "pasta" doesn't technically have any actual pasta in it, but its creator swears, "Does it affect the taste at all? Nope! I promise you that you won’t even notice that you are eating zucchini. And this is husband approved!" Lean ground beef and a light hand with the cheeses improve the nutritional profile, too ... yet there's still so much cheesy, creamy, gooey goodness! (For another health-ified option, try this Easy, Healthy Gluten Free Lasagna that adds fiber-rich canned beans and leverages just a little aged cheddar for big flavor without too much added fat.)

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22

Nduja, 3 Cheese & Kale Lasagne

Photo Credit: knifeandsoul.com

Adding a little bit of spicy nduja sausage gives this unique lasagna a kick. And kale gives it both a boost of nutrition and also a textural twist. All tucked underneath that alluringly golden brown, cheesy topping! It's a great meal prep dish if you're planning ahead for a busy week, too!

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23

Lazy Lasagna Casserole

Photo Credit: www.fromvalerieskitchen.com

A no-fuss way to satisfy your craving for lasagna. Bake it after assembling, or freeze it for a no-brainer meal on a busy day! And be sure to check out the health-ification tips, like using whole grain pasta and part-skim cheeses.

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24

Lasagna Roll Ups

Photo Credit: www.homemadeinterest.com

These easy roll-ups are a simple way to make classic lasagna. This recipe cleverly uses cottage cheese (instead of whole-milk ricotta), which helps to lighten up the dish's fat and calorie count. But yeah ... look at all that gooey cheese you're still getting! This is a great make ahead, freezer-friendly recipe that's easily divided into individual portions for weekly meal prep.

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25

Lasagna For Two (Loaf Pan Lasagna)

Photo Credit: www.chocolatemoosey.com

Love lasagna ... but have a small family, and hate leftovers? This is baked in a loaf pan, so it makes only 4 slices. Lots of great make-ahead and freezing tips, too!

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26

Instant Pot (and Broiler) "Baked" Lasagna

Photo Credit: amandascookin.com

Thinking a little outside the box on this one, guys! Let your Instant Pot do most of the "baking" step for you ... and then fire up the oven for a little brown-and-bubbly treatment under the broiler.

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Baked Ziti Recipes

Baked ziti is a family weeknight staple, but there are so many ways to change it up. Try one of these variations to discover a new favorite dinner tonight!

27

Easy Baked Ziti Recipe (Quick and Traditional)

Photo Credit: vikalinka.com

This beautifully simple version skips the ricotta common in many baked ziti recipes, opting instead for fresh mozzarella to provide a similar creaminess. Take it to next-level perfection with an optional topping of fresh cherry tomatoes, tossed with extra virgin olive oil, garlic, fresh basil, and a sprinkling of parmesan cheese!

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28

Italian Noodle Casserole

Photo Credit: cupcakesandkalechips.com

This pasta bake recipe showcases ziti pasta (or any similar pasta shape), mixed with lots of meat and veggies. The creaminess of the pasta layer has a nice, smooth richness against the tomato sauce and beef. But what I really love here are all the easy, healthy little tweaks and upgrades that keep things sensible but still satisfying and comforting. Gluten-free options, too. Such a smart recipe!

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29

Baked Ziti with Ricotta

Photo Credit: www.acedarspoon.com

Loaded with four (yes ... 4!) types of cheese, but not too heavy thanks to leaner cottage cheese and part-skim ricotta (although the post suggests you can leave out some if you don't want quite so much cheesiness). This ziti casserole can be made in advance and also freezes well. And you can add in veggies to bulk it up and pump the nutrition. Lots of options here!

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30

Gluten-Free Dairy-Free Baked Ziti

Photo Credit: www.theroastedroot.net

This incredibly filling meal is a great option for people who are sensitive to gluten and dairy. It features a tomato-based meat sauce, plus a creamy, dairy-free cauliflower sauce for the topping. There are plenty of variations you can try, like using Cashew Ricotta Cheese instead of the Creamy Cauliflower Sauce ... or even swapping certain ingredients to turn this right back into a more traditional recipe (if you're not gluten-free or dairy-free).

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31

Baked Ziti with Meatballs

Photo Credit: shesnotcookin.com

Instead of stirring your cooked, crumbled ground beef throughout your pasta bake, how about studding your casserole with yummy meatballs? This recipe includes directions for making your own homemade meatballs, but note that she mentions she likes to choose leaner meats. Alternately, she suggests that you can use store-bought, fresh or frozen meatballs (which can be a great time-savings and also allow you to choose leaner, healthier options for this ziti pasta casserole).

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Tips and Tricks for “Upgrading” Your Ground Beef Pasta Bakes

Ok … so let’s talk about those “upgrades” I keep mentioning.

Are you looking for ways to take any of your easy pasta recipes up a notch, and to make your comfort-food casseroles a little bit healthier?

Awesome! You know I’m a big, big fan of that!

I’m constantly on the lookout for ways to improve the nutrition profile of whatever I’m cooking. And I’ve got some go-to strategies for these type of pasta casserole recipes.

Sure, lots of the recipes above offer healthier ingredient upgrades, either on their recipe cards, or in the text of the accompanying article. But what if your favorite recipe doesn’t include suggestions?

I can help!

First, a little disclaimer: all of the authors who’ve worked hard to test and perfect the dishes in the recipe showcase above have their own reasons for offering (or not offering) lighter tweaks and ingredient alternatives. Changing up their tried-and-true recipes means that a recipe might turn out a bit differently. So, especially if the author doesn’t specify options and alternatives, it’s sometimes best to make the recipe exactly as written the first time you try it, saving your personal tweaks for the next time around, so you know how the dish is meant to turn out in its original form.

Having said that, here are some strategies you can try:

#1 Opt for Healthier Pasta Noodles.

To boost fiber and nutrients, reach for a whole grain or whole wheat pasta, if you can find one that works in your recipe.

Admittedly, it can be hard to find good, whole grain versions of every pasta shape, especially lasagna and short pasta shapes like elbows. But these days, most grocery stores carry at least a whole grain spaghetti brand and maybe a penne, ziti or rotini option.

Alternately, grab a gluten-free pasta if you’re following a gluten-free diet. As a bonus, many brands of gluten-free pasta use ingredients like beans or lentils, which also boost fiber, protein and nutrition, so there’s a lot to love there!

Remember, though, that both whole grain and also gluten-free pastas usually have a different cook time, compared to “regular” pasta, so be sure to check the package instructions to ensure you get that perfect al dente.

#2 Choose Leaner Meats.

Reach for extra lean ground beef, and try subbing Italian turkey sausage in a recipe that calls for traditional ground pork sausage. We use Italian turkey sausage extensively in our own recipes (like in our Stuffed Pepper Casserole, and our Orecchiette Pasta with Sausage and Spinach), and it works extremely well as an alternative to fattier pork sausage.

You can, of course, also try substituting ground turkey (we’re talking “plain” turkey here … not sausage) for the ground beef in a recipe, although you’ll be sacrificing true “beefy” flavor. Also, be aware that some ground turkey blends are actually LESS lean than very lean ground beef, so it’s important to check the nutrition panel to be sure.

#3 Add in Some Veggies.

This suggestion is definitely more art than science. Exactly which veggies will work – and how much of them to use – can vary massively depending on your recipe.

Many of the featured recipes above suggest veggies that can be used for that specific dish. But if you’re going it alone on this, start by choosing vegetables you know your family likes.

Another good option is to sauté some diced onions and finely chopped mushrooms with the ground meat. Mushrooms are full of umami flavor, and the texture of cooked mushrooms often goes practically unnoticed when combined with crumbled ground beef.

#4 Choose Lower Fat Dairy.

You can shave a lot of unwanted calories, fat, and saturated fat by selecting a reduced-fat dairy product – especially in baked pastas that include a large amount of milk or cheeses. (A perfect example is our 5-Ingredient Pizza Pasta Bake.)

I generally don’t recommend fat-free cheeses, since those often hugely compromise melt-ability and introduce some “weird” ingredients. But cheeses made with reduced-fat milk can be a fantastic middle ground.

Let’s say a recipe calls for heavy cream or whole milk. Scaling all the way back to fat-free (skim) milk might really change the creamy, luscious texture … but downshifting to half-and-half or 2% milk could be a happy compromise for you.

#5 Use a Little Less Cheese.

Another option for approaching full-fat cheese and dairy is simply to use a bit less of it.

I’m not saying you have to go drastic here. If you’re stealthy, your whole family might be surprised that they don’t even notice much difference!

An example? Maybe your recipe calls for 2 cups of shredded mozzarella cheese. Even scaling back to just 1 3/4 cups (or maybe 1 1/2 cups if you’re daring) will cut the calories and fat, and might be surprisingly undetectable. Play around to find the sweet spot in your favorite recipes!

#6 Serve It Up Right!

I know I mentioned that your whole family is gonna want seconds of these recipes. (Because … YUM!)

But, don’t forget to keep portion sizes in check if your pasta bake is particularly decadent.

Even a “naughty” main course can work out pretty well if the portion size is reasonable and you serve it along with healthy side dishes. Maybe go with a simple green salad, and some gorgeous roasted vegetables, plus juicy and refreshing watermelon wedges for dessert.

Smart portion sizes and well-chosen sides can go a long way toward making room at the table for more indulgent main courses.

Pasta Casseroles Will Never Be the Same!

Alrighty! You’re armed and ready with terrific recipe suggestions … plus ideas on how to customize them and make them your very own.

The only thing left to do is pick which great dish to start with. (Decisions … decisions …) Then grab that baking dish and get cookin’!

Your family says “thank you” BTW. And I think they just might be smiling already!

The post 31 Best Baked Pasta Recipes with Ground Beef appeared first on Two Healthy Kitchens.

This Recipe Is:   •  Ready in 30 Minutes or Less  •  Freezable  •  Make Ahead  •

This is what “regular” sloppy joe recipes want to be when they grow up.

As if sloppy joes couldn’t get any better. Any more family favorite-y.

But then they did!

Yep! They got all decked out in pizza toppings!

Mmmmmmm … because pizza-anything is pretty much always better than non-pizza-anything, right?!? (Just ask your hungry kids!)

Why You (and Your Kiddos!) Will Love Pizza Sloppy Joes

What we’ve got going on here is all the super-easy, super-fast joy of homemade sloppy joes + family-pleasing pizza flavors:

• a delicious sloppy joe meat mixture with a backdrop of lean ground beef …
• amped up with pizza vibes from Italian sausage and turkey pepperoni
• plus pops of sweet onion and green peppers (“deluxe pizza” must-haves!)
• all swimming happily together in your favorite pizza sauce
• with a double-hit of ooey-gooey-awesome mozzarella cheese!

Oh! And these pizza joes are on the table in just 15 simple minutes. It’s a one-pot meal that’s just begging to make your busy weeknights easier.

Better yet? You can make this recipe ahead of time, too – and even freeze it.

Make these, and you are basically winning allllll counts!

Ready to get started?

How to Make This Easy Sloppy Joe Recipe

These come together quickly, in nearly the same way as our “traditional” Best Ever Homemade Sloppy Joes recipe and our uniquely fun Cheeseburger Sloppy Joes. Which, honestly, is also pretty similar to most all of our one-pot, skillet recipes – like our Un-Stuffed Pepper Skillet and our One-Pot Mexican Rice Skillet Dinner.

Start by chopping your veggies and pepperoni. (You can do this a day or two ahead to save even more time on busy nights.)

A key here is to cut your pepperoni into pieces that are large enough to get noticed, but not clumsily, overwhelmingly large. Instead of just quartering your pepperoni slices, I recommend cutting each of them into nine pieces (with two cuts lengthwise and two cuts crosswise). Like this …

Now you’re ready to start the cooking steps of the recipe. And the whole process is suuuuuper quick and easy, I promise!

Step #1

Grab a nonstick, large skillet (this one is my favorite), and fire up your stove on medium heat.

Just like with most “typical” sloppy joes recipes, this one begins with ground beef. But you’re also gonna use some sweet Italian turkey sausage, which adds notes of Italian seasoning and, of course, starts building those pizza vibes.

Cook your ground beef and Italian sausage, along with your diced onion and diced green bell pepper, for about 7-8 minutes.

As it’s all cooking merrily away, stir the mixture occasionally and break up the clumps of meat. (You can use a spoon or spatula to break up the ground meats, but I absolutely adore this tool, which makes the task – surprisingly – soooo much easier.)

Once the meats are browned, drain the excess grease from the pan.

Pro Tip: Using Up Extra Meat

Most ground beef is sold in approximately one-pound packs. And lots of brands of Italian turkey sausages (like Jennie-O and even store brands) are sold in 20-ounce packages. Hmmmmm … so a little quick math suggests that you’ll have half a pound of ground beef and 12 ounces of sausage left over after you make these Italian sloppy joes.

What to do with that extra meat?

The leftover ground beef and Italian sausage is the perfect amount to become the hamburger meat for our Italian Hamburgers!

Problem solved! Two dinner recipes from one grocery run … and your fam is gonna love ’em both!

Step #2

Next comes the pepperoni and the sauce. Even more layers of pizza-parlor-flavor!

Instead of making a homemade sloppy joe sauce with things like crushed tomatoes, ketchup, tomato paste or canned tomato sauce, we simply make these sloppy joes with pizza sauce. Grab a jar of your favorite store-bought sauce for a terrific, quick way to add yummy pizza flavors! We usually choose Mid’s or La Famiglia DelGrosso Old Style. But use whichever brand your family likes best.

Give your sloppy joe mixture a good stir, and let it cook for about another 3 minutes. Just long enough for it all to heat through.

Step #3

Now we get to the very best part of all!

No pizza joes recipe would be complete without wonderfully melty mozzarella cheese. Gotta have the cheese! So let’s add some (twice!).

Remove your pan from the heat, and stir in some shredded mozzarella.

As with the leaner meats we recommend for this recipe, we also like to use leaner, part-skim mozzarella for this step. You still get plenty of cheesiness, but with a better nutritional profile.

Step #4

Now just pile your delicious creation onto hamburger buns (whole wheat, if possible!). If you’d like, you can go for toasted buns for a bit of crunch.

And … for the second cheese-y addition … top it all off with a little bit more mozzarella!

We really like to go with a thin slice of creamy, fresh mozzarella cheese for this final pop of cheese-filled pizza happiness. Surprisingly, we don’t like it completely melted, though. Just a little warmed and soft from sitting on top of the piping hot sloppy joe meat is PERFECT!

But, if you don’t want to buy two types of mozzarella to make this recipe, you can also just sprinkle some more shredded mozzarella (the same stuff you stirred in during step #3 above) on top, instead of the fresh mozzarella slice.

And just like that … in less time than it would take to order out for pizza, you’re serving up a meal that combines two favorite things into one saucy, cheesy, pizza-party, please-make-this-again-tomorrow dinner your whole family is gonna enjoy.

And you’ve got just one pan to clean, too. Well played, dinner wizard!

Make-Ahead and Freezing Options

But wait … there’s more!

This easy recipe gets even easier.

Wanna take your meal prep totally next-level?

Customize Your Pizza Joes

Feel free to get creative with your favorite pizza toppings.

We always go with pepperoni, sausage, green peppers and onions … usual suspects on a deluxe pizza. But you could also stir in (or top your sloppy joes off) with other flavorful additions like:

• mushrooms (cooked or canned would be best; not raw)
• sliced green or black olives (fun fact: green olives are my absolute, all-time most favorite pizza topping!)
• banana pepper rings

Or, honestly, whatever else you love on your pizza. Don’t be afraid to experiment and make this pizza-inspired, Italian sloppy joe recipe truly your very own!

And here’s a crazy idea: Wanna ditch the bread altogether? We use the exact same “sloppy joe” filling in our Italian Stuffed Peppers … no bread required!

What Goes with Sloppy Joes?

Need some serving ideas to round out the meal?

A fresh green salad is so simple and a great, crisp counterpoint to the warm, melty ‘joe. Or, how about our:

• Italian Pasta Salad
• Roasted Potatoes
• Tomato and Onion Salad with Peppers
• Old Fashioned Kidney Bean Salad
• Grape Salad with Cream Cheese-Vanilla Dressing

Really, these quick sammies are happy cozied up next to practically any side dish you can think of!

From this day forward, your sloppy joes will never be the same! And neither will pizza night, for that matter … because now pizza night and your favorite sloppy joes will be happening all at the same time.

No doubt, when sloppy joes dream, this is what they dream of being.

And trust me … once you’ve given this super-fast dinner idea a try, you just might find yourself dreaming sloppy-joe-filled dreams, too!

And also find yourself making this recipe again … and again … and again … (Your family says “thank you”! )

15-Minute Pizza Sloppy Joes

Yield: about 4 cups of "filling" to make 6 sandwiches

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Filled with classic pizza flavors and two layers of yummy cheese! A quick, easy meal your whole family will love!

•  Ready in 30 Minutes or Less  •  Freezable  •  Make Ahead  •

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Ingredients

• 8 ounces extra-lean ground beef (we use 96% lean)
• 8 ounces sweet Italian turkey sausage (bulk, or links cut open)
• 3/4 cup chopped sweet onion
• 1/2 cup chopped green pepper
• 1 cup your favorite pizza sauce (we like Mid's or La Famiglia DelGrosso Old Style)
• 1/2 cup chopped turkey pepperoni (see note)
• 1/2 cup shredded mozzarella (we use part-skim)
• 6 whole-grain burger buns
• for topping: 6 thin slices of fresh mozzarella (or extra shredded mozzarella)

Instructions

1. In a large nonstick skillet over medium heat, cook beef, sausage, onions, and peppers until meat is browned, about 7-8 minutes, stirring to crumble the meats (I really like this crumbling tool). Drain.
2. Stir in pizza sauce and pepperoni, and continue cooking for about 3 minutes, stirring occasionally, until thoroughly combined and heated through.
3. Remove from heat and stir in 1/2 cup shredded mozzarella.
4. Serve immediately on buns, topped with thinly sliced fresh mozzarella (or additional shredded mozzarella). You want the sliced mozzarella to get just a little warm and soft from sitting on top of the hot sloppy joe mixture, but we actually prefer if it's not completely melted.

Notes

Turkey pepperoni: The fastest way to cut the pepperoni is to stack several rounds on top of each other and cut through the whole stack at once. For this recipe, we suggest cutting each round into 9 pieces, by making two horizontal cuts and two vertical cuts (as shown in a photo in the post above).

Make-ahead and freezing tips: These sloppy joes reheat beautifully, so you can cook the recipe through step 3 ahead of time and stash it in the fridge. To serve, reheat the sloppy joe mixture, spoon onto buns, and top with cheese.

The sloppy joe mixture also freezes well. You can either freeze an entire batch, or (what I prefer) portion out individual servings and freeze them flat in zipper bags. Thaw in the refrigerator before re-warming, or gently reheat directly from frozen.

Nutrition Information:

Yield: 6 servings Serving Size: 1 sandwich
Amount Per Serving: Calories: 463Total Fat: 17gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 113mgSodium: 1209mgCarbohydrates: 34gFiber: 5gSugar: 7gProtein: 41g

Nutrition information should be considered an estimate only, and may vary depending on your choice of ingredients or preparation. No guarantees are made regarding allergies or dietary needs. Always consult a physician or dietician for specific advice and questions.

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The post 15-Minute Pizza Sloppy Joes Recipe appeared first on Two Healthy Kitchens.

This Recipe Is:   •  Ready in 30 Minutes or Less  •  Make Ahead  •

Don’t you just feel so great when you serve your family a comfort food meal that’s full of classic, homey vibes? Always makes me feel so terrific!

It’s like welcoming everyone home with a big, warm (and yummy!) hug. Ahhhhhhh home.

But, like you, I don’t want dinner to just be good … I want it to be good for us, too!

I don’t feel so great about comfort food if it’s also full of fat and calories and empty carbs … and all those things that make most so-called “comfort foods” so naughty.

That’s why I LOVE re-inventing recipes – like classic, old fashioned meatloaf – so they’re healthier, but still brimming with all the homestyle goodness my family adores.

Yep! Old fashioned meatloaf just got a teeny, tiny little (muffin-sized!) health-ification makeover.

But your fam is still gonna go crazy for it. Trust me – I’ve seen the meatloaf love-fest firsthand!

Why You (and Your Family!) Will LOVE These

These adorable mini meatloaf “muffins” have:

• All that classic, beefy, savory homestyle meatloaf flavor. Tender and moist and satisfying. YUM.

• They’re super easy to make.

• And … a bonus of making muffin tin meatloaf (instead of the regular, big ol’ single meatloaf) is that these mini guys bake soooooo much faster. Which, of course, is a total lifesaver on busy nights!

• These mini meatloaf muffins are also really cute and kid-appealing. As I point out in our articles about picky eaters, kiddos find mini-sized foods much more alluring and novel. It’s the same allure that makes our Mini Deep Dish Pizzas recipe and our Mini Quiches so approachable for kiddos. Yay – one less dinner battle!

• Plus, if you’re keeping track of portions and calories, the whole idea of individual meatloaves will help you keep portion sizes in check, too.

So, yeah. These are pretty great for just a whole lotta reasons!

Wanna make ’em? It’ll only take a few minutes! Let me walk you through, step by step …

How to Make Meatloaf Muffins

The basic strategies here are similar to the way I make my Asian-inspired Mini Meatloaves. (Which BTW, are a great flavor twist to help you step outside the typical homestyle flavors, but still keep serve up comfort foods. Make a note: gotta try those, too!)

Here’s what ya do …

Step #1

You begin by lightly beating an egg, and then adding a bit of milk, some minced onion, seasonings and parmesan cheese.

Ingredient Note: Wondering why most traditional, old fashioned meatloaf recipes call for an egg? As BH&G explains, the egg serves as a binder and helps keep your meatloaf moist.

Step #2

Next, you lightly mix in some panko breadcrumbs (preferably whole-wheat, if you can find it, just for the nutrition boost).

Now guys, this may seem like a small detail, but the panko really is important. I don’t recommend substituting regular breadcrumbs unless you absolutely can’t find panko.

I know I keep calling this an “old fashioned” meatloaf recipe, but the panko is a more modern addition that will really help you up your meatloaf game! Why? Wellllll …

Ingredient Tip: Panko (aka Japanese breadcrumbs) are lighter, crisper and fluffier than the old-style, sand-like breadcrumbs. Although you can use regular breadcrumbs in a pinch, they can leave your meatloaf seeming mushy, whereas panko will yield a lighter, more tender final texture.

That also explains why I like to hold off on adding the panko until after I’ve mixed most of the other wet ingredients and seasonings together. And why I tell you to stir the panko in just lightly. You want the panko to maintain as much of its fluffy, airy texture as possible, so don’t overwork it or smoosh it around too much.

Step #3

And speaking of not overworking things, you also don’t want to overwork your ground beef. That can lead to dense, tougher meatloaf.

To keep mixing to a minimum, try to break up the beef and sprinkle it across the other (already-mixed) ingredients. Then, you can gently fold in the bits of ground beef without over-mixing.

Pro Tip: I actually find that the most effective way to gently mix the ground beef in is simply with your hands. You’re going to be digging in to shape the meatloaf with your hands, anyway.

Step #4

Divide your meatloaf mixture evenly among 12 regular-sized muffin cups that you’ve lightly coated with nonstick spray. You have two options here:

Option 1: To get the best shape, spend a couple extra minutes to gently form each mini meatloaf before you nestle it into the muffin tin.

Option 2: Alternately, though, you can also just press each meatloaf directly into the muffin tin.

Either way, though, try not to press and compact them too much along the way. Again … we’re keeping things light and airy and avoiding dense, tough meatloaf bricks!

Step #5

Quickly stir up a little ketchup-y glaze, and spread it enticingly across each little meatloaf. Mmmmmmm.

Lickety-split … they’re all ready to pop in the oven!

And they’ll be ready in a fraction of the time it takes a normal “loaf” of meatloaf to bake.

A homestyle, comfort-food dinner will be on the table in a jiffy!

Doesn’t that feel awesome?!? Yay!

And like I said before, you’ll also feel terrific knowing that the comforting dinner your family is mmmmmmm-ing over (and asking you to make again next week please) is also healthier, too.

Win win win!

How This Mini Meatloaf Recipe is a Bit Healthier

Just like my Hoisin-Glazed Muffin Tin Meatloaf, this recipe is based off of a fan favorite from the long-ago days when I worked at a meal prep service here in my town, called Clever Chef Works.

The Old-Fashioned Meatloaf was a regular menu item there, and customers absolutely adored it – my own family included.

But, that version was a fat-loaded, 2-pound slab of meatloaf (that needed nearly 1½ hours to bake). I wanted to re-imagine it in a way that worked better for my family’s healthy eating goals (and our busy schedule). So, I …

√ Simply swapped the original recipe’s fattier ground beef for the leanest I can find – usually 96% lean (which is actually leaner than many ground turkey mixtures).

√ Oh – and remember I mentioned that the original was literally a 2-pound slab!?!? Yeah … that was marketed as 4 portions. My-oh-my! That’s not even close to being a reasonable portion size! My version is just right for a family of 4. And, of course, if you’re feeding a larger crew, you can always grab a second muffin tin and double the recipe (psssst … leftovers are yummy, too)!

√ Plus, I slashed the amount of brown sugar and also sugar-y ketchup in the glaze. I tested several different amounts and proportions and settled on one that still tastes fantastic and just like the classic, but with a lot less sugar (and, therefore fewer calories, too). A final tip here: be sure to reach for natural or organic ketchup, so you’re sure it isn’t loaded with high-fructose corn syrup.

√ I also always reach for nonfat milk instead of the original recipe’s 2%. A modest savings in fat and calories, but every little bit adds up!

√ And the last tweak? What I serve my meatloaf with …

What to Serve with Your Muffin Tin Meatloaf

I like to ditch the butter-loaded mashed potatoes and fill out our plates with a generous helping of Roasted, Blistered Green Beans or Rosemary Roasted Potatoes … or both!

Other good bets would be:

• Simple, Oven Roasted Carrots or Roasted Asparagus
• In summer, Grilled Corn and maybe Italian Pasta Salad
• Or maybe Roasted Root Vegetables and a Spinach, Apple and Cheddar Salad for a more cozy, autumn vibe.

Trust me, whatever sides you pick, these meatloaves will be an automatic family favorite!

So simple, so delicious, so “welcome home, family!”

Yep … with a few simple tweaks, it’s really easy to snare all the old fashioned, homestyle flavors of meatloaf … in a healthier recipe you can actually feel great serving to your family.

A comfort-food hug you can be comfortable with!!

Meatloaf Muffins "Old Fashioned" Mini Meatloaf Recipe

Yield: 12 mini meatloaves

Prep Time: 8 minutes

Cook Time: 18 minutes

Total Time: 26 minutes

Delicious little Meatloaf Muffins with the homestyle flavor your family loves ... in a quick-baking mini! Prep ahead for a super-fast, comforting dinner!

•  Ready in 30 Minutes or Less  •  Make Ahead  •

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Ingredients

Mini Meatloaves:

• 1 egg
• 1/4 cup nonfat milk
• 1/4 cup minced sweet onion
• 2 tablespoons grated parmesan
• 1 1/2 tablespoons minced fresh parsley
• 1 teaspoon kosher salt
• 1/2 teaspoon Italian seasoning (salt-free)
• 1/4 teaspoon black pepper
• 1/4 cup panko (Japanese-style bread crumbs, preferably whole-wheat, see note)
• 1 pound extra-lean ground beef

Glaze:

• 3 tablespoons ketchup (preferably natural or organic)
• 2 teaspoons brown sugar
• 1/2 teaspoon smooth Dijon mustard

Instructions

1. Preheat oven to 350°F.
2. In a large bowl, beat egg lightly with a fork.
3. Add milk, onion, parmesan, parsley, salt, Italian seasoning, and black pepper, and stir thoroughly to combine. Add panko and lightly mix again.
4. Break up beef, sprinkling it over top of egg mixture, and then gently mix just until combined, being careful not to over-mix, as this can cause your meatloaves to become overworked and tough.
5. Divide the meat mixture evenly among 12 muffin cups that have been sprayed with nonstick spray, pressing lightly to shape. (See note.)
6. In a small bowl, combine Glaze ingredients of ketchup, brown sugar, and mustard, and spread evenly across the meatloaves.
7. Bake meatloaves for about 18-20 minutes, or until the meatloaves are cooked through but not overcooked and dry.

Notes

Panko: Although we prefer to use whole wheat panko for the slight boost in nutrition, regular panko is just fine if you can't find whole wheat. Panko has a much crispier, airier texture than "regular" breadcrumbs and is great for keeping the texture of the meatloaves light, but if you absolutely can't find panko, you can substitute regular breadcrumbs in a pinch.

Shaping meatloaves: These look wonderful if you gently shape each individual meatloaf into a patty before placing them into the muffin cups. If you're in a hurry, you can also just press the meatloaves directly into the muffin pan (being careful not to compact them too tightly so they're not tough once cooked).

Make-ahead tips: You can assemble the meatloaves and spread them with glaze the night before or earlier in the day. Just cover with plastic wrap (to be removed before baking) and refrigerate until you're ready to bake them.

These also reheat well, on a gentle 50% power in your microwave, just until warm (don't overheat or they'll be tough).

Nutrition Information:

Yield: 4 servings Serving Size: 3 mini meatloaves
Amount Per Serving: Calories: 287Total Fat: 9gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 150mgSodium: 662mgCarbohydrates: 13gFiber: 1gSugar: 6gProtein: 38g

Nutrition information should be considered an estimate only, and may vary depending on your choice of ingredients or preparation. No guarantees are made regarding allergies or dietary needs. Always consult a physician or dietician for specific advice and questions.

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~ These Italian Stuffed Peppers feature your favorite pizza-inspired flavors! They’re packed with Italian sausage and pepperoni, along with the traditional ground beef. Plus, they’ve got zesty sauce and a double-hit of melty mozzarella. Bonus for busy families: they’re ready in under 30, and you can make them ahead for busy nights! ~

This Recipe Is:   •  Ready in 30 Minutes or Less  •  Freezable  •  Make Ahead  •  Gluten Free  •

No doubt, Americans love stuffed peppers. A retro comfort food that never fails to taste like home.

But maybe you’d like to shake up that tired ol’ stuffed pepper routine? This recipe is just the thing!

It takes Italian Stuffed Peppers to whole new, glorious levels! Here’s what I mean …

Why You’ll Love These Italian Stuffed Peppers

• We pump up the Italian flavors by swapping out some of the “typical” plain ground beef for sweet Italian turkey sausage. Mmmmmm … better already!

• Then we add chopped turkey pepperoni for extra Italian flair.

• And of course, mix in some crisp green peppers and sweet onions.

• We bring it all home with even more flavor by using pizza sauce to wrap it all together.

• Oh, and we couldn’t forget the mozzarella. Warm, melty mozzarella. *swoon*

Dare I say it? Yes, I will! This is pretty much the ultimate Italian Stuffed Pepper, with layer upon delicious layer of flavors.

As an added bonus for all you pizza fans out there (ummmmm … isn’t that basically everyone ever?!?) – you might’ve noticed that I basically just listed the topping ingredients for a yummy deluxe pizza … all stuffed inside a pepper!

Yep!

What you’re essentially looking at is actually a Pizza Stuffed Pepper! YESSSSSS!

Just sign on the dotted line, friends, and all this can be yours! Here’s all you have to do …

How to Make Italian Stuffed Peppers

The beginning of this recipe works in exactly the same way as our Pizza Sloppy Joes recipe (which you should also definitely try). But we’re basically using the scrumptious “sloppy” filling to stuff our peppers before we bake ’em up!

Step #1: The Filling

Start by chopping your veggies and pepperoni.

Pro Tip: The easiest way to chop your pepperoni into small, even pieces is to stack several slices on top of each other and then cut the stack into 9 pieces, like I did in the photo below:

Then, fire up a nonstick skillet over medium heat and cook your ground beef, sausage, onions and peppers.

Oh yes … your house will probably be smelling pretty darn good right about now! (But wait … it just gets better and better! Trust me: your family’s gonna walk in the door and wonder what delicious alchemy you’ve been conjuring!)

Next, you stir in the pizza sauce and pepperoni, just to warm it all through.

And then a little sprinkling of shredded mozzarella. (Yep yep … there’s mozzarella in the filling … and melted on top of the peppers! You’re welcome! )

Step #2: The Peppers

While the filling is cooking, go ahead and work on the peppers. Cut 3 bell peppers in half (lengthwise) and remove the seeds and inner membranes.

You can leave the stem on if you like (as I did in my photos), since they’re kinda pretty. Or you can remove them – your choice.

Brush the peppers on both sides with a bit of extra virgin olive oil and season the insides with salt and pepper.

Then you just roast them briefly in the oven so they’re most of the way cooked.

Step #3 Bring It All Together!

Once you’ve got that glorious filling all ready to go, you spoon it into your waiting peppers. (Careful if your filling is really hot!)

Lay a thin slice of fresh mozzarella on top of each stuffed pepper … and broil!

Booyah – dinner is served! (And wait … what do I hear??? I think that’s your family cheering and chanting your name!)

Make-Ahead Tips

√ To save even more time at the busy dinner hour, you can make the filling earlier in the day or a day ahead, and then gently rewarm it before stuffing it into your peppers.

√ In addition, the finished stuffed peppers reheat nicely, so you can rewarm individual peppers for quick meals or leftover lunches later in the week.

√ You can also freeze any leftover peppers. Just wrap them individually and reheat each one at 50% power for around 6 minutes. Hurray – an easy lunch whenever you want (and it doesn’t even come in a Lean Cuisine box)!

What to Do with the Extra Meats

I normally grab a pound of ground beef and a 20-ounce package of Italian sausage links to make this stuffed peppers recipe.

And then … I’ve got extra meat I need to use up.

That is 100% precisely why I created my Italian Grilled Hamburgers recipe! Problem solved!

Oh – and don’t worry a bit if it isn’t grill season. We’ve got alternate, indoor instructions for making those burgers, too.

Just buy a couple extra green peppers and an onion, plus a tomato and some buns … and you just solved two dinner dilemmas in one quick shopping trip. (And yes, your family will be positively delighted, two nights in a row. They’ll probably even crown you their Weeknight Dinner Hero. *coveted win*)

Pizza night meets the comforting casserole-vibe of stuffed peppers … all in one super-easy recipe.

No wonder your family’s cheering!

Italian Stuffed Peppers

Yield: 6 stuffed pepper halves

Prep Time: 10 minutes

Cook Time: 16 minutes

Total Time: 26 minutes

These easy Italian Stuffed Peppers feature your favorite pizza-inspired flavors!

•  Ready in 30 Minutes or Less  •  Freezable  •  Make Ahead  •  Gluten Free  •

Print

Ingredients

• 8 ounces extra-lean ground beef
• 8 ounces sweet Italian turkey sausage (bulk, or links cut open)
• 3/4 cup chopped sweet onion
• 1/2 cup chopped green pepper
• 1 cup of your favorite pizza sauce
• 1/2 cup chopped turkey pepperoni (see note)
• 1/2 cup shredded part-skim (reduced-fat) mozzarella cheese
• 3 bell peppers (we prefer red peppers), halved vertically and cored
• 1 teaspoon extra virgin olive oil
• 1/4 teaspoon kosher salt
• 1/8 teaspoon black pepper
• 6 thin slices fresh mozzarella cheese

Instructions

1. Cook beef, sausage, and chopped onions and green peppers in a large, nonstick skillet over medium heat until cooked through (about 7-8 minutes), stirring to crumble the meats. Drain.
   
2. Stir in pizza sauce and pepperoni and continue cooking until warmed through, about 3 minutes more, stirring occasionally. Stir in shredded mozzarella and remove from heat.
3. Meanwhile, preheat oven to 475°F.
4. Brush halved peppers on both sides with oil and place in an ungreased, broiler-safe baking dish. Season the insides of the peppers evenly with salt and black pepper.
5. Roast peppers for 8-10 minutes, until mostly cooked through. (You can adjust this time slightly depending on how cooked you like your peppers. We prefer ours still a little firm.)
6. Remove peppers from oven and preheat broiler.
7. Carefully fill each pepper half evenly with about 2/3 cup of warm filling and lay a thin slice of fresh mozzarella on top of each.
8. Broil for approximately 5 minutes (depending on how close your peppers are to the flame), keeping a close watch to be sure the cheese is lightly browned and bubbled but not burned.
9. Serve and enjoy (or see notes below for making these ahead).

Notes

Chopping pepperoni: As shown in the photo in the post, I recommend stacking several pieces of pepperoni on top of each other and then making 2 vertical cuts and 2 horizontal ones, to yield 9 little sections from each piece of pepperoni.

Make-ahead tips: You can make the filling earlier in the morning or the day before. Re-warm before continuing with the recipe.

Alternately, you can make this recipe entirely ahead for meal prep, since the peppers reheat well. We like to re-warm individual peppers at 50% power in the microwave for quick lunches and meal prep dinners later in the week.

Freezing: The finished stuffed peppers can also be frozen, although they will tend to give off liquid when re-heated, and the peppers will end up softer. I generally wrap each stuffed pepper individually and pop them into zippered freezer bags, then reheat each one as needed for quick lunches. To reheat directly from frozen, unwrap and cook for about 6 minutes in the microwave at 50% power (add about 3-4 minutes per pepper for each additional pepper).

Nutrition Information:

Yield: 6 servings Serving Size: 1 pepper half
Amount Per Serving: Calories: 331Total Fat: 15gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 112mgCarbohydrates: 13gFiber: 2gSugar: 6g

Nutrition information should be considered an estimate only, and may vary depending on your choice of ingredients or preparation. No guarantees are made regarding allergies or dietary needs. Always consult a physician or dietician for specific advice and questions.

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This Recipe Is:   •  Ready in 30 Minutes or Less  •  Includes Make-Ahead Steps  •  Gluten Free (depending on choice of bun)  •

If your family is anything like mine, you love grilling out every chance you get. So easy, and it keeps the kitchen blissfully cool on hot summer evenings!

Plus, it somehow just feels a little more fun and a little more laid back than slaving over a stovetop or pulling a casserole from the oven.

Ahhhhh … grill season!

But, if you’re anything like me, you also get tired pretty quickly of the typical, boring burgers-and-dogs routine.

This Italian Grilled Burger recipe is my solution!

• Extra-lean ground beef is combined with sweet Italian turkey sausage …
• And kicked up even more with a generous hit of Italian seasoning …
• Then grilled alongside thick, flavorful rings of spice-dusted sweet onions and green peppers.
• It’s perfectly finished with juicy summer tomato, and a melty slice of creamy, fresh mozzarella.

This is one seriously loaded-up grilled burger that puts those boring ol’ plain hamburgers to shame!

It’s a full-on, knife-and-fork, lotsa-napkins-needed burger experience!

But fear not, friends.

Even though this Italian Burger feels so totally, satisfyingly, indulgently over-the-top … we’ve still worked in plenty of ways to keep it healthier, too. Because … you know … that’s just what we do here!

How We Keep This Italian Burger Recipe Healthier

√ The main technique we use in this recipe is simply choosing leaner meats: extra-lean ground beef (usually we go for 93% – 96% lean, depending on what our store has in stock) and also Italian turkey sausage instead of the typical pork sausage.

You do have to be a little more careful that lean hamburgers don’t dry out as they cook. But, the reduction in undesirable fat is definitely worth it!

√ We also pile on tons of veggies. They offer a big nutritional boost, as well as great flavors.

√ And, of course, we choose healthier, whole grain buns. We’ve used all sorts of different brands depending on what looks good at the store, but in our photos we happen to be using the yummy 21 Whole Grains and Seeds Burger Buns made by Dave’s Killer Bread company.

(Gluten Free Note: If you’re following a gluten free diet, then of course be sure to choose a gluten free bun brand instead.)

Ready to make ’em? Well then, let’s get going!

How to Make Your Grilled Hamburgers

The strategies we use for making these Italian Grilled Hamburgers are similar to how we make our delicious Easy Grilled Fajita Burgers with Guacamole (probably the next burger recipe you’re gonna want to try!).

Here’s what you do …

Step #1

To start, you want to cut your onions and peppers into thick, horizontal rings.

You should get about 5 slices from your onion and 5 slices from each of the two green peppers (10 pepper slices in total). You don’t want these to be wimpy, thin little slivers … you’re going for big, bold slices!

Thoroughly coat the veggies with a little olive oil and sprinkle them all over with Italian seasoning and a bit of salt. Then lay them out on a grill pan (rather than laying them directly on the grill), to make sure they don’t fall through the grates as you grill them {which would be so sad!}.

Step #2

In a large bowl, crumble the ground beef and turkey, intermingling them as you go.

Sprinkle the meat evenly with the remaining Italian spices and salt, and mix it all together gently but thoroughly. You want to make sure the two meats are intermingled well, and that the spices are evenly distributed throughout the meat.

Form 5 burger patties (each about 1/2 – 3/4″ thick and 3 1/2 – 4″ in diameter), pressing gently but firmly.

Step #3

Grill the burgers and veggies over medium heat for about 8-10 minutes on the first side. You should get some nice sear marks … yummy!

Then, flip the burgers and veggies and grill it all for about 5-8 minutes longer – until the burgers have reached your desired level of doneness and the vegetables are crisp-tender.

Step #4

Take those juicy, perfectly grilled burgers and enticingly seasoned veggies off the grill.

Lay a creamy slice of fresh mozzarella on top of each burger, and, if possible, let the burgers rest for just a few minutes. That allows the juices to redistribute (for maximum juiciness!), and also gives the cheese a chance to get a little melty.

Mound your grilled veggies and a slice of tomato on top of the burgers … and serve ’em up! (Notice the happy, eager smiles and possibly the cheering noises from around your dinner table. Nice job, Grill Hero!)

But wait …

No Grill? No Problem!

When an unexpected rainstorm blows in, and grilling just doesn’t sound very fun … or if it’s the snowy middle of winter and you neeeeeeeed a taste of summer grillin’ …

You’ve got options!

I’ve used a nonstick skillet (or you can use a grill pan) and cooked these Italian Burgers on the stove, just like I do my Cheesy Pepperoni Pizza Burgers (ooooh … another great burger recipe for you to try!!).

If you wanna go the “indoor” route: cook the burgers over medium heat until they’re nicely browned on the first side and almost cooked through (about 5 minutes in a covered skillet, or 8 minutes uncovered). Flip ’em and continue cooking for about 3-5 minutes more, just until they’re entirely cooked. Remember to be careful not to overcook them, though, so they aren’t dry.

Meanwhile, fire up your oven and lay out your veggies in a single layer on a parchment-lined baking sheet. Roast them at 475°F for about 16-18 minutes total, stirring after the first 8 minutes.

So easy to re-create that beefy, satisfying, grilled burger experience, even without a grill!

Make-Ahead Tip!

An extra-great thing about these burgers?

You can prep the spice-dusted veggies and seasoned burger patties earlier in the day or even the night before. So when the hectic dinner hour rolls around, all you have to do is throw everything on the grill!

In fact, the hamburgers actually hold together better and are easier to manage if they’ve had a chance to chill out and firm up. A bonus benefit of prepping ahead!

Serving Suggestions

My absolute, top serving suggestion is to plate these up next to our Easy Italian Pasta Salad (like you see in our pic below). I mean … Italian Hamburgers … Italian Pasta Salad … it makes deliciously PERFECT sense!

• Our Old-Fashioned Kidney Bean Salad, a juicy Tomato and Onion Salad, or one of our summer-y Corn Salad Recipes would be great bets, too.

• For a refreshing, sweet counterpoint, go with our Grape Salad with Cream Cheese-Vanilla Dressing.

• Or, since you’re already firing up the grill anyway, you could truly go all-out, and make the whole meal – every single course! – on the grill. (This is great for when you want to be outside with friends, and really impress them with your “Grill Master” skills!) Here are some ideas:

1. For appetizers, try our super-easy (really!) Grilled Polenta with Fresh Mozzarella and Balsamic Tomatoes, or Grilled Zucchini Flatbreads.
2. And dessert? Grilled Tropical Fruit with Almond-Ricotta Sauce is a lovely way to finish the meal, or grill up some slices of Angel Food Cake with Blueberry Cream and Lemon.

Ready to up your burger game? (Sure you are!)

Then this is the perfect burger recipe for you!

Big, bold Italian flavors everyone will love.

And easy prep that you can even knock out waaaaay in advance.

So you can relax and enjoy a fun grill night, any night!

Italian Grilled Hamburgers

Yield: 5 burgers

Prep Time: 17 minutes

Cook Time: 13 minutes

Total Time: 30 minutes

Our Italian Grilled Hamburgers are seriously loaded-up with zesty spices, grilled peppers and onions, and melty cheese. So easy – even prep ahead! (No-grill option too!)

•  Ready in 30 Minutes or Less  •  Includes Make-Ahead Steps  •  Gluten Free (depending on choice of bun)  •

Print

Ingredients

• 2 1/2 tablespoons salt-free Italian seasoning
• 1 teaspoon kosher salt
• 2 medium green peppers, cut horizontally into 1/2"-thick slices (about 10 rings total)
• 1 medium sweet onion, cut horizontally into about five 1/2"-thick slices (with concentric rings)
• 2 teaspoons olive oil
• 12 ounces sweet Italian turkey sausage (bulk, or links cut open)
• 8 ounces extra-lean ground beef
• 5 slices fresh mozzarella
• 5 whole grain buns
• 5 slices tomato

Instructions

1. Prepare and preheat grill.
2. In a small bowl, combine Italian seasoning and salt, stirring to combine thoroughly.
3. Toss or brush the green pepper rings and onion slices with olive oil, making sure they are coated thoroughly (and keeping the onion planks together in concentric rings). Sprinkle vegetables with 2 tablespoons of the spice mixture (reserving about 1/2 tablespoon), evenly coating both sides of all vegetable pieces.
4. In a large bowl, crumble the Italian sausage and ground beef and sprinkle evenly with reserved spice mixture. Mix gently but thoroughly to be sure spices are evenly distributed throughout the meat and both types of meat are combined. Form 5 burger patties, pressing gently but firmly (overworking the meat can lead to tough burgers).
5. Place vegetables on a grill pan (so they don't fall through). Grill burgers and vegetables over medium heat for about 8-10 minutes on the first side. Flip burgers and vegetables, and continue grilling for about 5-8 minutes more, to your desired level of doneness. (Remember that grills vary widely in temperature settings, so the settings and times you use may need to be adjusted according to your specific grill.)
6. Remove finished burgers and vegetables from the grill, and add mozzarella to the top of the burgers. Allow burgers to rest for a few minutes. Serve on buns, with each burger topped with lots of peppers and onions and a slice of tomato.

Notes

Make-ahead tips: You can cut the vegetables and shape the burger patties earlier in the day or the night before, and store them separately, tightly wrapped, in the refrigerator, until you're ready to grill them. The burgers will firm up and actually be easier to handle if they're refrigerated for a while prior to grilling.

Alternate {indoor} non-grilling instructions: In a nonstick skillet, cook the burgers over medium heat until they're nicely browned on the first side and mostly cooked through (about 5 minutes in a covered skillet, or 8 minutes uncovered). Flip and continue cooking for about 3-5 minutes more, just until they're cooked through, being careful not to overcook and dry them out. Meanwhile, place your veggies in a single layer on a parchment-lined baking sheet. Roast at 475°F for about 16-18 minutes total, stirring after the first 8 minutes.

Nutrition Information:

Yield: 5 servings Serving Size: 1 burger
Amount Per Serving: Calories: 455

Nutrition information should be considered an estimate only, and may vary depending on your choice of ingredients or preparation. No guarantees are made regarding allergies or dietary needs. Always consult a physician or dietician for specific advice and questions.

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Ground beef (sometimes called hamburger meat) is absolutely one of America’s go-to ingredients for creating quick, easy dinners. It cooks up fast and is super versatile, adapting to all sorts of flavor profiles and cooking methods.

Basically, simple ground beef recipes are a busy cook’s dream.

But what isn’t quite so dreamy is the nutrition profile of lots of those easy-peasy ground beef meals. That’s mainly because ground beef can be pretty high in fat (especially heart-unhealthy saturated fat).

But, the good news is that this doesn’t have to be the case!

We’ve got lots of tips and tricks up our sleeves, plus tried-and-true, family-favorite, healthy ground beef recipes your family will love, too!

Tips for Making Healthy Ground Beef Recipes

1) Use Extra-Lean Ground Beef

Ground beef varies widely in the percentage of fat it contains – from as much as 20 or even 30% fat … to only 4 or 5% fat. That’s a big difference!

So, we always recommend choosing extra-lean beef, preferably a blend labeled 95% or 96% lean. You’ll still snag some great nutrition and that beefy flavor you’re craving, but with a whole lot less artery-clogging, naughty fats coming along for the ride.

And if you want to delve further into how those fat ratios are calculated, you can read up about how that’s figured out, and what is lean ground beef HERE.

2) Remember That Ground Turkey Isn’t Necessarily a Lower-Fat Choice

A lot of people assume that a no-brainer, easy way to eat healthier is to cook with ground turkey, instead of ground beef. But, it’s just not quite that simple. Substituting ground turkey into a recipe that calls for ground beef doesn’t automatically wave a magic nutrition wand and make that recipe leaner or lower in fat.

That’s because ground turkey – just like ground beef – also varies in the amount of fat it contains. So, using a ground turkey blend that’s, say … 85% lean … is definitely NOT leaner that using a ground beef blend that’s 95% lean.

Don’t get me wrong here. I’m not dissing turkey! I like cooking with both ground beef and ground turkey – depending on the specific recipe and the flavors I’m trying to create. (Mmmmm … I’m looking at you, Indian-Spiced Turkey Chili!)

I just want to be clear on the fact that swapping the two isn’t an automatic health win.

Read the labels carefully, so you’re certain about the amount of fat in the meat you’re selecting. (You can dive deeper into ground beef vs. ground turkey nutrition HERE). And, if you really want beefy flavor in a recipe, simply choose a lower-fat ground beef blend – rather than sacrificing beefy taste by using turkey.

3) To Wash … Or NOT To Wash …

Some people suggest rinsing and blotting cooked ground beef, to wash away excess fat. But that’s honestly just a couple steps too many, as far as I’m concerned. I’d rather start with lean beef, rather than washing away beefy flavor and adding more work to my dinnertime rush.

But, if you happen to find yourself with a really fatty blend of ground beef, rinsing and blotting can, in fact, help to reduce the fat. If you want to go that route, I found a handy article for you on exactly how the whole rinsing and blotting technique works and how much fat you can cut from those fattier blends.

4) Adjust for Lean Beef’s Tendency to Dry Out … and Treat It Nicely!

Because extra-lean ground beef has so much less fat, it’s also more likely to dry out during cooking than other fattier blends of hamburger meat. There are a few things you can do to compensate:

• Watch recipes like grilled burgers carefully, to make sure you don’t overcook them.

• Add (nutritious!) veggies and cheeses directly into your mixture for burgers, meatloaves, and meatballs. And, dress up those types of recipes with flavorful sauces and moist toppings (like we do with our Pizza Burgers and Fajita Burgers) that will save the day by adding moisture to the overall final recipe, in case you do happen to overcook the meat itself.

• And don’t overwork the ground beef when you’re mixing together ingredients for hamburger patties, meatballs and meatloaves. Don’t compress it too forcefully when shaping it, either. Overworking it can make it tough, and pressing too hard can make it less fall-apart tender. Basically, handle the ground beef as little as possible, and you’ll be rewarded with better texture after cooking!

5) Make Beef a Co-Star (or Supporting Actor) Instead of a Scene-Stealer

Another great tactic in making your ground beef dinner recipes healthier can help you save money, too!

Beef doesn’t have to be the runaway superstar – the entire focus – of your dish. Stretch that beef further by including lots of healthier ingredients like brown rice and veggies (as we do in our Un-Stuffed Pepper Skillet and Mexican Rice Skillet). Or, simply downsize the beefy component of the recipe, like we did in our Hoisin-Glazed Mini Meatloaves with Asian Noodles (pictured below).

Not only will this strategy leave more room on your plate for veggies, whole grains, and even some refreshing fresh fruit … it can also help you save a little money at the grocery store, since meat tends to be one of the most expensive ingredients in typical meals.

Double win!

6) Choose Your Recipe’s Other Ingredients Carefully

And while we’re talking about all those other ingredients …

You can also up the nutrition game in the final recipe by carefully selecting the rest of your ingredients with healthfulness in mind.

Reach for whole-grain buns, tortillas, rice, and pasta – instead of white. Use reduced-fat (not nonfat) dairy products as another way of keeping the recipe’s overall fat in check. And pile on veggie-focused toppings or supplement with side dishes that are full of colorful produce.

By including plenty of other high-fiber veggies and whole grains throughout the entire meal, you’ll end up with a complete package that’s well balanced and nutritious in total. The overall nutrition of a meal isn’t ONLY about the beef!

One more tip, totally unrelated to nutrition:

My Favorite Tool for Breaking Up Ground Beef

For years and years, I used a plastic spatula or a rubber scraper for breaking up ground beef, turkey and sausage while cooking them in a nonstick skillet. It worked ok, and it never really occurred to me to try something different.

And then … EPIPHANY!

It makes breaking up ground beef sooooo much quicker and easier. Seems silly, but it truly does work much better, and now I just adore this little tool!

Alrighty, then! You’re now armed with lots of healthy ground beef know-how! Now all you need are some fantastic recipes. And boy-oh-boy have we got some great ones for ya!

Easy, Healthy Ground Beef Recipes

Use our tips for creating simple but healthy ground beef recipes in these delicious, tried-and-true family favorites!

Meatloaf Muffins "Old Fashioned" Mini Meatloaf Recipe

These little meatloaves capture all that homestyle, old-fashioned meatloaf flavor your family loves, in a quick-baking mini! Prep them ahead for a super-fast, comforting dinner on busy nights!

Get the Recipe!

Easy Taco Soup with Ranch

This soup is full of pantry staples you can keep on hand, for a cozy pot of hearty, chili-like soup in no time flat ... ANY time! Plus, it makes a big batch that reheats beautifully all week long (helllllo, meal prep) and freezes well, too!

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Cheeseburger Sloppy Joes

When it comes to easy ground beef recipes, this is about as easy as it gets! A delicious, fun twist on two favorite meals, these Cheeseburger Sloppy Joes are on the table in about 15 minutes! Even better? You can make them completely ahead for speedy dinners and meal prep throughout the week. Or, freeze the ground beef mixture to stockpile lightning-fast meals for months!

Get the Recipe!

DIY Ta-Cones: Fun, Healthy & Portable Taco Cones

A quick, portable, grab-and-go meal for busy nights! These can even be prepped ahead and rewarmed all week long. This unique spin on traditional tacos is terrific for make-your-own taco bar parties, too!

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Hoisin-Glazed Mini Meatloaf "Muffins" Over Asian Noodles and Vegetables

This healthy ground beef recipe perfectly showcases our tip to use beef as more of a co-star than as the main attraction. These fast-baking mini meatloaves are served over Asian veggies and whole-wheat noodles for a nourishing meal that’s ideal for hectic nights (especially with our easy, make-ahead tips!).

Get the Recipe!

Easy Grilled Fajita Burgers with Guacamole

Burgers definitely top the lists of everybody's favorite, easy ground beef recipes – and this one's a real doozy! It's loaded with all the yumminess you love in fajitas … piled high on a deliciously satisfying hamburger! Plus, we’ve gotcha covered with make-ahead tips, so dinner’s a total breeze! 

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Cheeseburger Salad with Oven-Roasted Fries

Who says cheeseburgers have to be on buns?!? Here's a great trick for creating a HEALTHY ground beef recipe: turn it into a salad! This lightened-up recipe is an easy meal-in-one. It's a hearty, filling main-dish, loaded up with all the flavors of a big, juicy cheeseburger (and a side of fries, too)! It's healthy, quick, and oh-so-yummy! Bonus: it can even be mostly made ahead, so it's terrific for busy dinnertimes!

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One-Pot Mexican Rice Skillet Dinner

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This Recipe Is:   •  Ready in 30 Minutes or Less  •  Freezable  •  Make Ahead  •

Yeah. You’re starting to feel this one now, aren’t ya? Probably starting to drool on your screen a little, too.

Still, you might be wondering … why mess with a good thing two good things?

But trust me.

Sloppy joes? Good.

Cheeseburgers? Yes – very, very good.

Blur them together, and something altogether different and even more wonderful happens. It does! I promise!

Oh … and did I mention the 15-minute thing happening here?

A Deliciously Fun Mash-Up

Combine two good things and you just might get another, even greater thing!

So really, this Cheeseburger Sloppy Joe recipe should’ve happened much sooner! I mean, the idea’s been kicking around here at THK for nearly six years, ever since a tiny little mention from waaaaaaay back on one of our very first recipes, in our post for Cheeseburger Salad (yup – that’s yet another delicious mash-up!).

Amidst her adorable explanation of her “Cheeseburger in Paradise,” Gretchen (you remember her, right?!? – she was my blogging partner back when we first launched THK) mentioned that you could freeze the “frozen cheeseburger yumminess” she piles on top of that salad, and then serve it up like sloppy joes for a super-fast dinner solution on busy weeknights.

Ohhhhhh … Brilliant!

But, alas, I’d forgotten all about that idea, until one day last fall when I happened to be poking back through the Cheeseburger Salad recipe and kind of had one of those face palm moments. Why-oh-why hadn’t Cheeseburger Sloppy Joes happened in my house?!? As I read Gretchen’s suggestion from years ago, I wanted to eat that IMMEDIATELY (like “get in my belly” immediately).

Well, rest assured, I fixed that situation quick-quick! Now, we make this fun twist on sloppy joes regularly, and looooooove it every time we do!

So let’s take a peek at how easily these come together, in only about 15 easy minutes!

Visual Step-By-Step for Easy Cheeseburger Sloppy Joes

These come together in pretty much the same way as our other sloppy joe recipes (our “classic” Homemade Sloppy Joes and our Pizza Sloppy Joes).

1) We start with extra lean beef – so you still get all that hearty, beefy flavor, but without too many unwanted “bad” fats.

2) After you brown and drain the beef in a nonstick skillet (I love this one), you stir up a scrumptious sloppy joe sauce made of just two (simple!) burger mainstays – ketchup and mustard.

How easy is that?!? Big {burger-y} flavor from ingredients you’ve already got in your fridge!

3) At the last minute, you stir in crisp onions, juicy fresh tomatoes, and crunchy sweet pickles. We specifically add these after the heat’s been turned off, so they’re evenly incorporated into the deliciously drippy-sloppy-burgery mixture, but they still retain all their fresh texture – basically just the same way that you toss slices of onions, tomatoes and pickles onto a traditional cheeseburger.

That trifecta of burger toppings – those onions, tomatoes and sweet pickles – adds up to loads of wonderful texture, and a perfect blend of savory and sweet flavors!

But WAAAAIT a moment. Hold up there. Did you just read that right?!? Sweet pickles?

Yesiree! Sweet pickles are a fun flavor twist here and an absolute must-try. I know you no doubt think dill pickles when you think cheeseburgers, but crunchy-briny sweet pickles are the perfectly-most-perfect choice to accent the sweetness already coming through from the tomato ketchup. Trust me! (Actually – trust Gretchen. She introduced us all to this creative idea back in that Cheeseburger Salad recipe I mentioned earlier. She’s always got the best ideas, and she was exactly right about this whole sweet pickle thing, for sure!)

4) Now, simply pile your sloppy, cheeseburger-y goodness on some soft, whole-grain buns, and (of course) toss a slice of cheese on top!

When we first started testing this recipe, we tried stirring shredded cheese directly into the sloppy joe mixture, but found that we really loved the cheeseburger vibe that happened when we draped a slice of American cheese on top, instead.

And with that final crowning glory of melty cheese, dinner is served!

In no time flat, your family’s making yummmmm noises, and you’re feeling like a dinnertime rock star (and wondering how you ever survived before, without Cheeseburger Sloppy Joes in your life).

But, what if you don’t what to serve dinner just yet? What it you love to meal prep, and even freeze ahead? Well, then the joy just continues! Check it out …

Sloppy Joe Make-Ahead and Freezing Tips

These Cheeseburger Sloppy Joes work brilliantly as a make-ahead dinner or meal prep recipe!

1) Weekly Meal Prep – You can completely prepare the entire sloppy joe mixture (including the tomatoes, onions and pickles), and then cool it down and refrigerate it. It’ll reheat beautifully for quick meals all week long. When hunger strikes, all you have to do is gently reheat the sloppy joe mixture, then spoon it on a bun and top with cheese. Dinner in … what … maybe 1 minute flat?!? Ok … that’s awesome.

2) Freezer Meal Options – So what about freezing this? Great idea!

We recommend cooking the ground beef, and stirring in the ketchup and mustard, then cooling it down and freezing it at that point – BEFORE adding the final ingredients like the onions, tomatoes and pickles. As we explain on the recipe card, those last ingredients are meant to be fresh and full of great texture – they won’t hold up well to freezing.

So, mix up that ground beef base (and, you know, maybe make a double- or triple-batch while you’re at it), and stash that in the freezer, all ready to pull out and finish this recipe in a jiffy!

Or, switch it up and use your “frozen assets” to try Gretchen’s Cheeseburger Salad instead!

A couple last thoughts before you dash to the grocery store, desperate to try this (because yes, it’s truly THAT good!) …

Ingredient Notes and Shopping Tips

• Beef – As mentioned above, choose very lean beef for this recipe to reduce the overall fat content. We prefer to grab 96% lean beef, which is still plenty moist enough in this recipe, thanks to the yummy sauce.

• Onions – Since the onions are added at the last minute and are basically raw (just like if you’d topped a regular cheeseburger with onion slices), we prefer to use a sweet onion in this recipe, so it still has great flavor but a little less spicy-bite than a raw yellow or Spanish onion would.

• Tomatoes – We reach for grape or cherry tomatoes for this recipe, which tend to be more reliably flavorful year-round. If you want to try a larger tomato (like a plum tomato or beefsteak), definitely only go that route if it’s tomato season and you know you’ll score great flavors. Also, with those larger tomatoes, you’ll want to be sure to remove the seeds and inner membranes.

• Sweet pickles (and ketchup) – Ok. We’ve covered this. Trust me. Trust Gretchen. Ignore the traditional dill pickles and grab some sweet gherkins! One word of caution on the sweet pickles, and also the ketchup, however: many brands use high-fructose corn syrup in both of these. Look for all-natural or organic options instead.

Alrighty, my friends! There you have it … everything you need to know to make this ridiculously easy, lickity-split-FAST dinner recipe.

Throw it into the rotation next time your week looks hectic and you’re dying for something unique but EASY. I’ll just bet it becomes a regular at your house, just like it has at ours! Enjoy!

Cheeseburger Sloppy Joes

Yield: About 4 cups of "filling" to make 6 sandwiches

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

This quick and easy Cheeseburger Sloppy Joes recipe can even be made entirely ahead for meal prep, or frozen to stock up for busy nights!

•  Ready in 30 Minutes or Less  •  Freezable  •  Make Ahead  •

Print

Ingredients

• 1 pound extra-lean ground beef (we use 96% lean)
• 3/4 cup ketchup (natural or organic, see note)
• 3 tablespoons yellow mustard
• 3/4 cup finely chopped sweet onion (from about 1/4 of a medium onion)
• 3/4 cup chopped sweet gherkin pickles (natural or organic, see note)
• 3/4 cup chopped cherry or grape tomatoes
• 1/2 teaspoon kosher salt
• 1/8 teaspoon black pepper
• 6 whole-grain burger buns
• 6 slices American cheese

Instructions

1. In a large nonstick skillet over medium heat, cook ground beef until browned, about 7-8 minutes, stirring to crumble. Drain.
2. Stir in ketchup and mustard, and continue cooking for about 3 minutes, stirring occasionally, until thoroughly combined and heated through.
3. Remove from heat and stir in onions, pickles, tomatoes, salt, and pepper.
4. Serve immediately on buns, topped with cheese.

Notes

Ketchup and pickles: We recommend purchasing natural or organic brands of these two items whenever possible, in order to avoid brands that have high-fructose corn syrup and other "questionable" ingredients.

Make-ahead and freezing tips: This reheats beautifully, so you can cook it entirely ahead and stash it in the fridge, then gently reheat it and assemble your sandwiches as needed throughout the week or for meal prep.

The base of this recipe can be frozen, to speed up dinner preparation on busy nights. If you'd like to use this as a make-ahead freezer meal, we recommend that you proceed only as far as cooking the ground beef and stirring in the mustard and ketchup, then cool and freeze the mixture WITHOUT ADDING the remaining ingredients until AFTER you've defrosted the ground beef mixture to finish and serve your sandwiches. The pickles, onions and tomato are meant to be fresh and lively in this recipe and won't hold up well through freezing.

Nutrition Information:

Yield: 6 servings Serving Size: 1 sandwich
Amount Per Serving: Calories: 414Total Fat: 12gSaturated Fat: 5gUnsaturated Fat: 5g

Nutrition information should be considered an estimate only, and may vary depending on your choice of ingredients or preparation. No guarantees are made regarding allergies or dietary needs. Always consult a physician or dietician for specific advice and questions.

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