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Dinnertime just got a whole lot easier! With this premade meal plan take the stress out of meal time. Each recipe is ready in 30 minutes or less to save you time and money while being inspired to try new recipes!
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Holly Nilsson
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Dinnertime just got a whole lot easier! With this premade meal plan take the stress out of meal time. Save time and money while being inspired to try new recipes!
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Holly Nilsson
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Dinnertime just got a whole lot easier! With this premade meal plan take the stress out of meal time. Save time and money while being inspired to try new recipes!
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Holly Nilsson
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Swedish Meatballs are a favorite, and best of all, they’re easy to make.
Tender homemade meatballs are simmered in a savory cream sauce for a weeknight favorite. Serve it over egg noodles or mashed potatoes.
Meatballs – Meatballs made with ground beef and pork have great flavor, but you can use all ground beef if you prefer. Choose lean beef (not extra lean) for the best flavor. Frozen meatballs can be used in place of homemade. Traditional Swedish meatballs have some warm spices in the meat mixture, as I’ve added in the recipe below.
Swedish Meatball Sauce—This sauce is simple. It’s made from a mixture of beef stock and heavy cream thickened with a bit of flour. Soy sauce is frequently added to a traditional Swedish meatball sauce, it adds salt and umami (savory flavor).
These all-purpose meatballs come out juicy and tender every time!
Swedish meatballs are served with lingonberry jam, which has a flavor similar to cranberry sauce.
Move over Ikea – homemade Swedish meatballs are easy to make! We love to serve this dish over a bed of egg noodles but they’re great spooned over rice or mashed potatoes too.
Did you enjoy this Swedish Meatball recipe? If so, leave a rating and a comment below!
These Swedish meatballs are cooked in a creamy, mouthwatering gravy.
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To make the meatballs, in a large bowl, combine beef, pork, bread crumbs, egg, milk, salt, pepper, allspice, nutmeg, and clove. Mix well and roll into 1-inch meatballs (About 45-48 meatballs).
Heat a 12-inch nonstick skillet over medium-high heat. Working in batches, add the meatballs and brown on all sides. Transfer the meatballs to a plate.
To make the sauce, add the butter to the drippings in the skillet. Stir in the flour and pepper. Cook for 1 minute.
Gradually whisk in the broth and cream, stirring until smooth after each addition. Add the soy sauce.
Add the meatballs to the sauce and bring to a simmer over medium low heat. Cover and simmer for 10 minutes, stirring occasionally. Uncover and simmer for 5-10 minutes more or until thickened and the meatballs are cooked through. Taste and season with additional salt and pepper if desired.
Serve over egg noodles or mashed potatoes. Garnish with parsley if desired.
Calories: 397 | Carbohydrates: 12g | Protein: 28g | Fat: 26g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.5g | Cholesterol: 139mg | Sodium: 666mg | Potassium: 593mg | Fiber: 1g | Sugar: 2g | Vitamin A: 529IU | Vitamin C: 0.4mg | Calcium: 69mg | Iron: 3mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Beef, Main Course
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson
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Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
See more posts by Holly
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This Ground Beef and Rice Instant Pot Casserole takes only 10 minutes from start to finish! Perfect for busy weeknight dinners! Check out the video tutorial for step-by-step instructions!
Growing up, my mom called this “busy day casserole” because it was quick and easy to put together and throw in the oven to be ready at dinner time. With the Instant Pot, you can make this not only on a busy day, but on an ultra crazy insane day, which it seems like we are having more and more of here. Instant Pot Ground Beef and Rice Casserole for the win!!!!
Our original hamburger and rice casserole gets hundreds of pins every month. We just knew we had to create a recipe for the Instant Pot to make it an even quick and easier weeknight meal for your family.
Just like the original recipe, we have created two versions for this Instant Pot recipe. One is the super quick version, and one is the from scratch version. We like to make everything from scratch as often as possible, but sometimes life is crazy and you just need to open a can and pour it in to get dinner on the table.
I’ve mentioned several times that I was a picky eater growing up — sorry, Mom! Now my pickiness has come full circle and I have picky eaters of my own. Bless them! They love this Instant Pot casserole just like I did growing up. The flavors are kid-friendly and loved by everyone. It is the cure to picky eater syndrome, and it even is getting vegetables in their bodies! Woop woop! I only wish I could find 10 more recipes they all will eat! A girl can dream!
As I mentioned above, we created two versions of this Instant Pot hamburger casserole recipe — one version uses some ingredient shortcuts, and one version is totally from scratch. For the quick and easy version, you’ll need:
If making the from scratch version of this Instant Pot casserole recipe with ground beef, you’ll need to swap out the canned cream of mushroom soup for the following:
The measurements for all the ingredients can be found in the recipe card down below so keep scrolling for all the details.
I love using the Instant Pot to feed my family quick dinners, and the fact that we can now have this family favorite recipe in less than 30 minutes has me so giddy! Here are the basic steps:
Read More: Be sure to check out our Instant Pot Cheat Sheet for all the info you need on cooking with your Instant Pot!
For the from scratch version, we are going to make our own cream of mushroom soup.
Both versions of this recipe can be found in the recipe card at the end of this post.
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Absolutely! If using brown rice in this ground beef Instant Pot casserole recipe, add an extra 1/2 cup of water. Note that it will need to cook for 20 minutes in the Instant Pot.
Store leftover Instant Pot ground beef casserole in an airtight container in the fridge for up to 4 days.
Yes! Cook the Instant Pot casserole without the cheese, and then allow it to cool completely. Then, freeze it in a freezer-safe container or freezer bag.
When you’re ready to eat the Instant Pot ground beef and rice casserole, put the cheese on it and warm up the leftovers in the oven (350 degrees F for about 30 minutes if you’re cooking from frozen). You could also let it thaw in the fridge overnight, then add the cheese and warm it up in the oven for about 10 minutes.
One of the things I love about casseroles is that you can totally change things up to fit your family’s likes. You can:
This ground beef Instant Pot recipe is so versatile! Get dinner on the table in no time with this easy dinner and crowd-pleasing Instant Pot casserole recipe. Made with ground beef, rice, and cheese, it’s a delicious and comforting meal that the whole family will love.
Looking for a few different Instant Pot dinner recipes other than our Ground Beef and Rice Casserole? Here are just a few to get you started:
This Ground Beef and Rice Instant Pot Casserole takes only 10 minutes from start to finish! Perfect for busy weeknight dinners!
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Heat the instant pot to “more” on the sauté mode.
Add the ground beef and cook until almost cooked through, add the onion and garlic salt and sauté for a total of 3-5 minutes.
1.3 Pounds Ground Beef, 1/3 Cup Onion, 1 teaspoon Garlic Salt
Drain excess grease.
Add the soup, water and carrots and stir well to combine.
1 Can Soup, 2 Cups Water, 1 Cup Carrots
Add the rice on top and push it down so it is just submerged under the liquid.
1 Cup Long Grain White Rice
Add the lid and set the valve to seal.
Cook on high pressure for 6 minutes. Allow a quick release by turning the valve, stir everything together and either add the cheese or we like to pop it in a dish and cover with cheese under the broiler.
1 ½ Cups Cheese
Heat the instant pot to saute and add the ground beef.
1.3 lbs Ground Beef
Remove the meat to a plate and drain off grease.
Keep the instant pot on sauté and add the butter, onion, garlic and mushrooms. Cook until tender and whisk in the flour for 30 seconds.
3 Tablespoons Unsalted Butter, 1/4 Cup Onion, 1 Clove Garlic, 1/2 Cup White Button Mushrooms
Add the cream, broth and seasoning and continue to cook on saute until bubbling and thick.
1/2 Cup Heavy Cream, 1/2 Cup Chicken Broth, 1/4 teaspoon Black Pepper, Salt
Quickly add all ingredients into the pot, stir well and add the lid.
3 Tablespoons All-Purpose Flour, 2 Cups Water, 1 teaspoon Garlic Salt, 1 Cup Carrots, 1 Cup Long Grain White Rice
Set the valve to seal and cook on high pressure for 6 minutes.
Follow remaining instructions above.
Cheese
Calories: 558kcal
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With all the flavor and none of the work, this slow-cooker lasagna soup will be in the year-round dinner rotation.
This fully loaded crockpot lasagna soup recipe has seasoned ground beef, tender pasta, and loads of cheese simmered in a veggie-filled marinara sauce.
Meat: Ground beef, chicken, turkey, or Italian sausage are perfect proteins for lasagna.
Broth: Three kinds of tomatoes give this soup a rich taste and texture.
Vegetables: Bell peppers, mushrooms, and spinach are lasagna must-haves!
Pasta: Break up lasagna noodles or use medium shells or macaroni, penne, rotini, or bowtie pasta.
Cheese: Gooey, melty cheeses like ricotta and parmesan add a tangy flavor to lasagna soup. Make homemade ricotta with this easy recipe or switch out the ricotta for small-curd cottage cheese for a more budget-friendly dish. Parmesan rinds are leftover sections of parmesan wheels and add loads of flavor to soups and stews. You can ask for them at the deli, or cut the rind off a purchased wedge and keep it in the freezer.
PRO TIP: Cook the pasta to al dente and then add it in Step 3. This keeps the pasta from overcooking in the broth and allows it to soak up the tomato flavor.
Keep leftover crock pot lasagna soup in a covered container in the refrigerator for up to 4 days (the flavors will just continue to get better)! Reheat on the stovetop or in the microwave. Freeze-cooled portions in zippered bags for up to one month. Thaw in the refrigerator and add fresh pasta if desired.
Did you make this Slow Cooker Lasagna Soup? Leave a comment and a rating below.
Slow cooker lasagna soup combines all the flavors of lasagna in a warm, comforting soup, with minimal effort!
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In a frying pan, brown the beef, onion, and garlic on medium-high until no pink remains; drain any fat. Add beef mixture to a 6QT slow cooker.
Add remaining ingredients, except for spinach and cooked pasta. Cover and cook on HIGH for 3-4 hours or LOW for 7-8 hours or until mushrooms and peppers are tender.
In a separate pot, cook the pasta al dente following the package directions.
Mix in the pasta and spinach. Cover and cook for 10-15 minutes more. Ladle into individual bowls and add desired toppings.
Calories: 313 | Carbohydrates: 34g | Protein: 19g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 854mg | Potassium: 1223mg | Fiber: 6g | Sugar: 11g | Vitamin A: 1586IU | Vitamin C: 41mg | Calcium: 98mg | Iron: 5mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dinner, Entree, Main Course, Pasta, Slow Cooker, Soup Cuisine American, Italian© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Adapted from Betty Crocker
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Holly Nilsson
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Dinnertime just got a whole lot easier! With this premade meal plan take the stress out of meal time. Save time and money while being inspired to try new recipes!
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Holly Nilsson
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Dinnertime just got a whole lot easier! With this premade meal plan take the stress out of meal time. Save time and money while being inspired to try new recipes!
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Holly Nilsson
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Make a delicious classic patty melt at home in minutes!
This patty melt recipe, combines the best of a grilled cheese sandwich and burger, topped with caramelized onions and Swiss cheese for a diner classic at home.
A patty melt is different from a good ol’ cheeseburger as the beef patty is topped with caramelized onions between two slices of bread. It’s cooked ‘grilled-cheese-style’ for a perfect bite.
Ground Beef: Use an 80/20 blend of ground beef; it has enough fat to make the burger patties juicy without being too fatty. You can replace it with frozen beef patties cooked according to package directions. I keep the seasonings simple in this recipe but feel free to add garlic powder or your favorite seasonings.
Onions: Use any variety of onions. Caramelizing onions is best when its done very low and slow.
Cheese: I love a slice of Swiss cheese on a patty melt, but feel free to use cheddar cheese, American cheese, or your favorite variety.
Bread: Patty melts generally replace the buns with thick slices of bread. Use a hearty bread like sourdough, marble rye, or even Texas toast. Thicker pieces of bread work best.
Sauce: Sauces are optional, but I love Thousand Island dressing or burger sauce. You can add ketchup, relish, or mustard, or just serve them on the side for dipping.
Variations: Customize patty melts with strips of cooked bacon, pickle slices, sautéed mushrooms, creamy coleslaw, or sauerkraut.
Make this delicious diner classic at home in minutes!
Did your family love this Patty Melt Recipe? Be sure to leave a comment and rating below!
A juicy beef patty is layered with sautéed onions, Swiss cheese and tangy dressing between slices of crunchy pan-grilled bread.
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In a medium skillet, combine sliced onions and 2 tablespoons of butter. Cook over low heat until onions are golden, about 20 to 25 minutes, stirring occasionally.
Meanwhile, combine beef, Worcestershire sauce, salt & pepper. Form the beef mixture into four thin patties shaped similar to the bread.
In a cast iron skillet, melt 1 tablespoon butter over medium-high heat. Add the patties and cook for 3 to 4 minutes on each side or to desired doneness. Transfer to a plate and set aside.
Top each slice of bread with the dressing and mustard if using. Add a slice of cheese, onions, and beef patty. Top with the remaining slice of bread.
In a clean skillet or on an electric griddle, melt 2 tableespoons of butter. Add the patty melts and cook for 3 to 4 minutes or until golden brown.
With a spatula, flip each sandwich over and grill on the other side, adding more butter as needed, until the cheese ismelted and the bread is lightly toasted.
Calories: 896 | Carbohydrates: 38g | Protein: 44g | Fat: 63g | Saturated Fat: 29g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 20g | Trans Fat: 2g | Cholesterol: 178mg | Sodium: 849mg | Potassium: 544mg | Fiber: 4g | Sugar: 6g | Vitamin A: 954IU | Vitamin C: 3mg | Calcium: 688mg | Iron: 4mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Beef, Lunch, Main Course, Sandwich Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson
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This hearty baked rigatoni recipe is fast, flavorful, and on the table in minutes.
With just a handful of ingredients this easy rigatoni recipe has a zesty beefy tomato sauce tossed with rigatoni, sprinkled with cheese and baked until golden and bubbly.
Meat: Use lean ground beef (80/20) for a delicious meaty sauce in this baked rigatoni recipe.
Pasta: I love rigatoni for all that meaty sauce to cling to. Try other hearty pasta shapes like ziti, rotini, or penne.
Sauce: This shortcut sauce levels up a jar of your fave pasta sauce (we love this brand). You can replace it with homemade marinara sauce.
Cheese: This casserole is topped with grated mozzarella; feel free to add Parmesan cheese, use pre-shredded, or swap in your favorite Italian cheese blend.
Serve with garlic toast and a crispy salad, and dinner’s ready!
Keep leftover baked rigatoni covered in the refrigerator for up to 4 days and reheat portions in the microwave.
Did you enjoy this Baked Rigatoni Recipe? Leave a comment and rating below.
Baked rigatoni with meat sauce and cheese is easy to make and the perfect crowd-pleaser.
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Preheat oven to 350℉. Bring a large pot of salted water to a boil.
In a large saucepan brown ground beef and onion over medium heat, breaking up the beef as it cooks. Drain any fat.
Add Italian seasoning, garlic, salt and pepper and cook 1 minute.
Add the pasta sauce and simmer, stirring occasionally, for 10 minutes. Set aside.
Meanwhile, add rigatoni to the boiling water, and cook just to al dente according to the package directions (it will continue to cook in the oven).
Reserve ½ cup pasta water and drain. Stir pasta water into meat sauce.
Combine pasta and pasta sauce in a saucepan. Lightly grease a 3-quart baking dish, and transfer the pasta mixture.
Cover with a lightly greased piece of foil and bake at 350°F for 15 minutes or until heated through.
Uncover and sprinkle with cheese. Bake an additional 10 minutes, until cheese has started to brown.
To make ahead, cover and refrigerate for up to 2 days. Bake at 350°F until heated through, about 30-40 minutes.
Calories: 418 | Carbohydrates: 53g | Protein: 28g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 57mg | Sodium: 1088mg | Potassium: 832mg | Fiber: 5g | Sugar: 8g | Vitamin A: 864IU | Vitamin C: 12mg | Calcium: 195mg | Iron: 4mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Beef, Casserole, Dinner, Entree, Main Course, Pasta Cuisine American, Italian© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Ashley Fehr
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This ground beef casserole is both easy and delicious.
Seasoned meat, sauce, noodles, and three kinds of cheese are layered in a casserole dish and baked until bubbly!
It’s perfect to prep ahead, and it reheats and freezes well!
Almost lasagna-like in flavor, this family favorite uses ingredients you likely have on hand.
This pasta bake is easy to make.
Serve this pasta casserole with a big piece of cornbread or crusty bread for sopping up any sauce.
Keep leftover ground beef casserole covered in the fridge for up to 4 days (if it lasts that long)! Reheat in the microwave (or oven) for meals throughout the week.
Freeze the entire casserole before or after baking. Wrap it tightly in plastic wrap and then aluminum foil for up to 3 months. Thaw overnight in the refrigerator and reheat as directed above. If the casserole is cold fr the fridge, you may need to add extra cooking time.
Casseroles are truly the ultimate comfort food and these easy casserole recipes will hit the spot!
Did your family love this Ground Beef Casserole? Be sure to leave a rating and a comment below!
This homemade casserole is loaded with ground beef, pasta, and 3 different kinds of cheese in a flavorful tomato sauce.
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Cook beef, onion, and garlic in a large deeps skillet until no pink remains. Drain fat.
Break up the canned tomatoes with your hands. Add (including the juices) to the ground beef along with pasta sauce, sugar, and Italian seasoning.
Simmer until thickened, about 15 minutes. Stir in half of the parsley, taste, and season with salt & pepper.
Meanwhile, preheat the oven to 375°F.
Bring a large pot of salted water to a boil and cook pasta al dente according to package directions. Drain, do not rinse.
Mix sour cream, cottage cheese, egg, basil, remaining parsley, and grated parmesan cheese in a small bowl.
Add a thin layer of sauce to the bottom of a 9×13 pan.
Layer half of the pasta, top with all sour cream mixture, the remaining pasta and the meat sauce.
Top with mozzarella cheese and cover.
Bake 15 minutes. Uncover and bake an additional 10-15 minutes or until golden and bubbly. Rest 5 minutes before serving.
Keep leftover ground beef casserole covered in the refrigerator for up to 5 days.
Calories: 419 | Carbohydrates: 43g | Protein: 28g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 90mg | Sodium: 672mg | Potassium: 750mg | Fiber: 4g | Sugar: 8g | Vitamin A: 758IU | Vitamin C: 15mg | Calcium: 224mg | Iron: 4mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Beef, Casserole, Entree, Main Course Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson
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Cowboys and cowgirls will giddy up to this meaty, cheesy, tot-filled casserole!
Layers of seasoned beef, beans, corn, tater tots, and loads of melty cheese are all baked into this cowboy casserole.
Ground Beef: Ground beef is seasoned with taco seasoning (I prefer homemade). You can use ground turkey in place.
Soup: Cream of Chicken Soup adds a rich, savory flavor to this casserole. Cream of mushroom soup or cream of celery soup can also be used! Feel free to skip the can and make homemade condensed chicken soup.
Vegetables: Corn adds a sweet and colorful touch to cowboy casserole, but any veggie will do, even a bag of frozen mixed veggies (no need to thaw)!
Tater Tots: Tater tots, wedges, shoestring fries, diced potatoes, hashbrowns, and even leftover mashed potatoes can all be used in this recipe (be sure to use thawed potatoes).
Cheese: I shred my own cheddar cheese, but any pre-shredded cheese blend will also work in this recipe.
Did your family enjoy this Cowboy Casserole? Leave us a comment and a rating below.
Cowboy casserole is a comforting, cheesy dish packed with spicy ground beef, tater tots, and hearty beans.
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Preheat the oven to 375°F.
Heat a large skillet over medium-high heat, add the beef, and cook until no pink remains. Drain fat. Add the taco seasoning and cook 2 minutes more.
Add the beans, corn, soup, ½ cup cheese, milk, sour cream, onion powder and pepper to the beef and stir well to combine.
Grease a 9×13-inch casserole dish and add half of the tater tots. Spread the beef mixture over top.
Top with the remaining tater tots and sprinkle with remaining cheese.
Bake uncovered until browned and bubbly, 20-25 minutes.
Store leftover casserole in the refrigerator for up to 4 days. Reheat in the oven or microwave until heated through.
Calories: 602 | Carbohydrates: 52g | Protein: 36g | Fat: 29g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 95mg | Sodium: 1453mg | Potassium: 890mg | Fiber: 10g | Sugar: 3g | Vitamin A: 1119IU | Vitamin C: 10mg | Calcium: 348mg | Iron: 5mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Beef, Casserole, Dinner, Main Course Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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This recipe for Ravioli Lasagna lets you come home to everyone’s favorite set-it-and-forget-it meal.
Slow-cooker lasagna has all the rich and meaty, cheesy goodness of regular lasagna but uses ravioli in place of pasta and ricotta cheese—no boiling required!
Meat: I use ground beef to create a meaty sauce for this ravioli lasagna recipe. Ground turkey or ground sausage are also great.
Ravioli: I use cheese ravioli or spinach and cheese ravioli in this recipe to replace the ricotta cheese layer and traditional pasta. There’s no need to thaw or cook the pasta in advance.
Pasta Sauce: Use a jar of spaghetti sauce or marinara sauce (I love this brand). You can also make homemade marinara sauce.
Cheese: Loads of melty mozzarella add a creamy texture, and parmesan cheese adds flavor. Preshredded cheese works just fine in this recipe!
Serve with garlic toast and a fresh green salad.
Did your family love this Crock Pot Lasagna? Leave us a rating and a comment below.
This Ravioli Lasagna recipe is easy to make with a zesty meat sauce, frozen cheese ravioli, and loads of cheese.
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In a large skillet, brown the beef, onion, and garlic over medium-high heat until no pink remains. Drain fat.
Add marinara sauce, drained tomatoes, and Italian seasoning. Simmer uncovered over medium heat for 5 to 7 minutes or until slightly thickened. Season with additional salt and pepper if desired.
Spray the inside of a 6 qt crock pot with cooking spray.
Add 1 cup of the meat sauce to the bottom of the slow cooker. Top with half of the frozen ravioli, 2 cups of sauce, and 1 ¼ cups of mozzarella cheese. Add the remaining ravioli, the remaining sauce, and the remaining mozzarella cheese. Top with parmesan cheese.
To absorb excess moisture, Place a double layer of paper towel over the top of the slow cooker, ensuring it doesn’t touch the cheese.
Cover and cook on low for 3 to 4 hours.
Once cooked, turn the slow cooker off, remove the lid, and rest for 15 to 20 minutes before serving.
Calories: 527 | Carbohydrates: 46g | Protein: 36g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 113mg | Sodium: 1331mg | Potassium: 604mg | Fiber: 5g | Sugar: 7g | Vitamin A: 696IU | Vitamin C: 12mg | Calcium: 276mg | Iron: 12mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Beef, Dinner, Main Course, Pasta, Slow Cooker Cuisine American, Italian© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson
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Meatloaf muffins are a fun and fast twist on a classic.
This mini meatloaf recipe turns ground beef into a quick weeknight meal that the whole family will love.
Ground Beef: I use lean ground beef (80/20), which has just enough fat to be flavorful. You can also use ground turkey or ground chicken or replace ⅓ of the ground beef with ground pork.
Breadcrumbs: Breadcrumbs bind the meatloaf together and keep it nice and juicy. Use seasoned bread crumbs in this recipe. If using plain breadcrumbs, season them with extra garlic powder, onion powder, and Italian seasoning.
Egg: Eggs also help the meatloaf muffins to hold together.
Flavor: I add green bell pepper, onion, and a bit of bbq sauce for flavor. Since these cook quickly, the onion should be softened or replaced with ¾ teaspoon onion powder.
Remove when done and allow to rest for several minutes before serving.
Muffin tin meatloaf cooks quickly, and everyone loves them. Here are my tips for perfection.
This mini meatloaf recipe is practically tailor-made for the freezer, either as a make-ahead meal or for leftovers.
Did you enjoy these mini meatloaf muffins? Leave a comment and rating below.
These easy meatloaf muffins are the perfect snack or quick dinner idea. They’re great for making ahead and freezing!
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Preheat oven to 425°F. Grease a muffin pan or spray with cooking spray and set aside.
To make the glaze, in a medium bowl, combine ketchup, chili sauce, and brown sugar, and set aside.
In a small skillet, heat 1 tablespoon olive oil over medium heat. Add the onion and cook until tender, about 3 to 4 minutes. Cool completely.
In a large bowl, combine beef, cooled onion, bell pepper, bread crumbs, Worcestershire sauce, egg, parsley, salt, and pepper. Add ¼ cup of the glaze mixture. Mix just until combined.
Divide the meat mixture over 10 muffin wells. Divide the glaze over the tops of the meatloaves.
Bake uncovered for 22-26 minutes or until cooked through, and the loaves reach an internal temperature of 160°F. Rest for 5 minutes.
Calories: 227 | Carbohydrates: 15g | Protein: 15g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 63mg | Sodium: 457mg | Potassium: 340mg | Fiber: 1g | Sugar: 7g | Vitamin A: 250IU | Vitamin C: 8.5mg | Calcium: 39mg | Iron: 2.3mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Beef, Dinner, Snack Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Porcupine meatballs have a hearty flavor and a tender texture.
These tasty meatballs are made with ground beef, rice, onion and seasonings then baked in a rich tomato sauce.
These meatballs differ from our usual meatball recipe because there is rice in the meat mixture and no porcupines ;).
Swap the tomato based sauce for a creamy mushroom soup sauce and serve it over pasta.
Combine 1 can mushroom soup, 1 cup beef broth, 1/2 cup milk, 1/2 cup sour cream, and 1/2 teaspoon garlic powder. Mix until smooth and pour over meatballs. Bake as directed.
These porcupine meatballs will freeze well. Prepare the meatballs as directed, place them on a parchment-lined baking sheet, and freeze. Once frozen, transfer them to a freezer bag or container.
Leftovers will keep in an airtight container in the refrigerator for up to 4 days and in the freezer for 3 months.
Did you enjoy this Porcupine Meatballs Recipe? Leave a comment and rating below.
These porcupine meatballs are tender rice-meatballs baked in a zesty tomato sauce.
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Preheat oven to 350°F.
To make the meatballs, in a large bowl, combine ground beef, rice, onion, garlic powder, parsley, Worcestershire sauce, egg, salt, and pepper. Mix just until combined.
Divide the meat mixture into 20 meatballs and place them in a baking dish, approximately 2 quarts.
In a medium bowl, combine tomato soup, tomato sauce, vegetable juice, garlic powder, and Italian seasoning. Pour the sauce over the meatballs.
Cover and bake for 30 minutes. Uncover and bake for an additional 30 minutes or until the sauce has thickened.
Garnish with parsle and serve over rice or mashed potatoes.
Serving: 5meatballs | Calories: 294 | Carbohydrates: 27g | Protein: 28g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 111mg | Sodium: 561mg | Potassium: 813mg | Fiber: 2g | Sugar: 5g | Vitamin A: 990IU | Vitamin C: 26.2mg | Calcium: 52mg | Iron: 4.3mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Main Course Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson
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This easy Taco Skillet is loaded with all your favorite taco flavors, but made into a quick and easy stir-fry. It will quickly become a new family weeknight dinner favorite!
Serve this up with a side of our amazing black beans and some chips and salsa, and you have a meal the whole family will rave about!
Can we just get an amen for easy, delicious, weeknight dinner meals that the whole family loves?! This Taco Skillet recipe is going to be a new fav for all of those reasons.
I mean, who doesn’t love tacos?!
And when tacos met the easy cooking method of stir-frying everything in one pan —YES PLEASE!
You’ve probably never thought to stir-fry tacos, but I had the thought to give it a try one night and we loved it! I’m issuing you the challenge to try this taco pasta skillet and see if your family loves it!
We seriously do stir fry once a week in our house just because it comes together so quickly. Whether it’s our chicken stir fry, beef stir fry, Thai basil beef stir fry or sesame steak stir fry, we have you covered for a quick and easy weeknight meal!
This taco pasta skillet is a cinch to make and requires few ingredients. Here’s what you’ll need for this Mexican-inspired stir-fry:
The measurements for each ingredient can be found in the recipe card at the end of the post. Keep scrolling for all the details!
Here are the basic steps for making this recipe. If you keep scrolling to the end of the post, you can see the full recipe in the recipe card.
In a large pan over medium-high heat, add a drizzle of oil and the butter. Add the veggies and begin to sauté until soft. Add a little salt and pepper to taste.
Start making your pasta according to the package directions in a separate pot.
Once the veggies have sauteed, remove from the pan and add in the ground beef. Cook until almost cooked through, drain any grease, and return to the heat.
Add in the taco seasoning, water, and cooking, stirring occasionally until thickened, about 2 minutes.
Add all of the remaining ingredients except the pasta and cook for 5 additional minutes.
Last but not least, add the cooked pasta, toss and serve!
If stored properly in an airtight container, the one-pot taco pasta skillet will keep in the fridge for 4-5 days.
The best way to reheat the taco skillet is on the stove. Add a little oil and reheat slowly, stirring occasionally until hot clear through. You can also heat in the microwave.
If you don’t want to use angle hair pasta, you can use rice noodles or the glass sweet potato noodles instead. They are equally as delicious!
Absolutely! You can also use the following: plant-based meat, ground turkey, ground chicken, or load it up with extra veggies and make it vegetarian.
If taco seasoning is stored correctly, it will keep for 3 or more years. Even after 3 years, it can be used, it just may not be quite as flavorful. It should be stored in an airtight container.
Spice up your stir-fry game with this delicious and easy taco-inspired dish. Packed with flavor and protein, it’s a perfect weeknight meal for busy families.
This easy Taco Skillet is loaded with all your favorite taco flavors, but made into a quick and easy stir-fry. It will quickly become a new family weeknight dinner favorite!
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In a pan over medium heat, add a drizzle of oil and the butter. Add the veggies and begin to sauté until soft.
1 teaspoon Oil, 1 Tablespoon Butter, 1 Zucchini, 1/2 Onion, 3/4 Cup Carrots, 1 Bell Pepper, 1 Cup Frozen Corn
Add a little salt and pepper to taste.
Salt and Pepper
Begin cooking the pasta.
1/2 Pound Angel Hair Pasta
Remove from the pan and add the ground beef.
1 Pound Ground Beef
Cook until almost cooked through, drain any grease and return to the heat.
Add the seasoning and water and cooking, stirring occasionally until thickened, about 2 minutes.
2-3 Tablespoons Taco Seasoning, 1/4 Cup Water
Add all of the remaining ingredients except the pasta and cook for 5 additional minutes.
1 Clove Garlic, 1 Jalapeno, 1 Tablespoon Fresh Cilantro, 1 Cup Grape Tomatoes
Add the pasta, stir and serve!
Calories: 615kcal
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Nothing says summer quite like a good burger! This time we are teaching you how to make a perfect smash burger and there’s one secret that is life-changing. If it’s a summer BBQ with friends, a family reunion or a 4th of July bash, this smash burger recipe is the way to go!
Serve it with a fresh tomato cucumber salad, a giant pot of BBQ baked beans, watermelon slices and you’re set !
Look, I don’t know why smashing a burger, literally the one thing you should NEVER do to meat totally works in this recipe, but it does. Ok, I do actually know why, it’s because it caramelizes every single piece of that patty thus making for more flavor in each bite, but the point is, it doesn’t make sense and so therefore you should absolutely eat it.
It’s kind of like that crazy wedge salad story; it’s simple and therefore it’s the beeeeeest!
Cade and I discovered smash burgers when we were in our first few years of marriage and I think it’s actually what kind of turned me from burger hater to burger enjoyer and now lover. I still loooove a crispy chicken sandwich, don’t you get me wrong, but a smash burger will always make my mouth water.
They are juicy, buttery, and have those crispy edges that are the star of this burger show. And the best thing about this is that smash burgers are simple and cook so fast…exactly what you want to feed the fam on a busy summer weeknight or to feed a crowd for your 4th of July festivities!
There’s nothing crazy going on with these ingredients. The crazy comes in the cooking technique, so your ingredient list looks like this:
The measurements for each ingredient can be found in the recipe card down below.
We have a post already on the secrets to the best hamburger, which is amazing and true, but throw all those rules out the window for these smash burgers. Your first step in making these burgers is going to be at the grocery store. As your butcher for a pound of ground beef that is 60% ground chuck and 40% ground brisket (or sirloin). It’s going to blow your mind how much flavor that combination of beef has!
All of the instructions in full detail can be found in the recipe card down below.
This is the secret to making the smash burgers perfectly! With the meat nice and cold, it cooks a little slower while still letting the edges get caramelized and crispy. If the meat is too warm, it cooks too fast and dries out while the edges caramelize.
We love all the typical burger sides with this recipe. These are a few of our favorites:
Any of those recipes with be great with these burger, but you can seriously do any side you want! Just some simple french fries make my heart the happiest!
Feel free to top your burgers any way that you want. Here are a few ideas:
I want to know what you choose to top your burger!
Yes! If you want that smoky grilled flavor, then absolutely grill them up! You’ll want to put a griddle on top of the grilling grates so you can really smash the burgers down. Or if you have a Blackstone, that works awesome too!
When you think of burgers, you think summer, and you should, but with a smash burger, you can make it all year round right on the stove top. They are juicy and crispy and the best burger I’ve had in ages! I’m dying for you to try it!
Nothing says summer quite like a good burger! This time we are teaching you how to make a perfect smash burger and there’s one secret that is life-changing.
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Form ¼ pound beef into loose 2″ balls. Set aside in the freezer on a plate.
1 Pound Ground Beef Blend
Brush a 12-inch cast iron skillet with oil and set it over medium heat until shimmering.
1 Tablespoon Canola Oil
Add the butter to the pan and place the buns, cut side down on the hot skillet. Cook just until the buns are nicely toasted and set the buns aside.
2 Tablespoons Butter, 4 Potato Burger Buns
Remove the meat from the freezer and season with salt and pepper. Place in a preheat, slightly oiled cast iron skillet and press down firmly and evenly to flatten the meat. Generously season the other side of the patty with salt & pepper.
Salt and Pepper
Cook until caramelization begins, about 1 minute. Flip and add the cheese.
American Cheese
Place a large lid over the burgers the last 30 seconds to melt the cheese. If you want the burgers more done wait a minute before adding the cheese.
Spread your burger sauce and lettuce over the bottom bun. Top with 1-2 patties and pickles and onion before enjoying.
Killer Burger Sauce, Lettuce, Pickles, White Onion
Calories: 489kcal
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I can’t even count how many times I’ve made this taco salad recipe. It’s a go-to anytime I need a quick meal.
Quick and easy, this taco salad has seasoned ground beef and cheese atop crisp lettuce and our favorite taco toppings.
The beauty of this Tex-Mex-inspired salad is that you can add what you love or use what you have on hand.
Meat: I use lean ground beef (80/20), ground turkey, or ground chicken depending on what I’ve got on hand.
Seasoning: Season the meat with either a packet or homemade taco seasoning. Making your own seasoning with spices like paprika, garlic powder, onion powder, and oregano is easy.
Lettuce: Romaine or iceberg lettuce are crunchy and sturdy, so they hold up well to lots of toppings. A mix of greens, like mesclun, is a bit too tender.
Toppings: Whatever you put on a taco (and more) is great on a taco salad! Our family favorites include shredded cheddar cheese, black olives, and a variety of veggies like leftover grilled corn, green onions, or cherry or Roma tomatoes.
Try any of the following to add flavor, crunch, and color.
Serve this taco salad in a tortilla bowl to make it just like your favorite restaurant!
Did you make this easy Taco Salad? Be sure to leave a rating and a comment below!
This easy taco salad is crispy, crunchy, and colorful. Make a DIY taco bar by putting out all the toppings and let everyone make their own!
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In a medium skillet, brown the ground beef over medium-high heat until no pink remains. Drain any fat.
Add the taco seasoning and ½ cup water. Simmer uncovered over medium heat for 5 minutes or until thickened. Stir in beans.
Place the lettuce in a large salad bowl or divide over individual serving bowls. Top with the seasoned meat mixture, tomatoes, cheese, avocado, and desired toppings.
Top with tortilla chips, salsa, and sour cream.
Calories: 360 | Carbohydrates: 20g | Protein: 19g | Fat: 23g | Saturated Fat: 9g | Cholesterol: 61mg | Sodium: 328mg | Potassium: 608mg | Fiber: 6g | Sugar: 2g | Vitamin A: 3585IU | Vitamin C: 6.9mg | Calcium: 178mg | Iron: 2.7mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Beef, Dinner, Lunch, Salad Cuisine American, Mexican© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson
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Baked ziti is an easy casserole that tastes like you’ve been cooking all day, but it’s surprisingly quick.
Layers of tender ziti noodles with a meaty zesty Italian sausage sauce and a cream creamy ricotta cheese layer.
Top it all with a generous helping of mozzarella cheese and bake until bubbly!
Meat: Italian sausage adds great flavor to the sauce. Feel free to replace it with ground beef (or ground turkey).
Sauce: This should be browned before adding to the casserole. Add more seasonings, spices (and some chili flakes for heat), and a tablespoon of olive oil for flavor. To make this dish vegetarian, use finely minced vegetables like mushrooms, eggplant, or zucchini.
Pasta: I use ziti in this recipe however, penne, rigatoni, or other tube-shaped pasta can be used in place.
Cheese: – Ricotta cheese makes the creamy cheese layer in this recipe. Replace it by blending cottage cheese with an egg until smooth. Feel free to add spinach or additional herbs to the cheese mixture.
Topping: – I sprinkle mozzarella cheese overtop for a browned bubbly topping. Just before serving, I love to add freshly grated parmesan cheese and some fresh herbs like parsley or basil.
Did you enjoy this Baked Ziti? Be sure to leave a rating and a comment below!
Baked ziti has layers of zesty meat sauce, ricotta cheese, and tender ziti noodles baked until golden. Serve with garlic bread and salad.
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Preheat the oven to 375°F. Grease a 9x13inch baking dish.
In a large skillet, over medium-high heat, brown the sausage and onion, breaking it up with a spoon until the sausage is fairly fine. Drain any fat.
Add the pasta sauce, tomatoes, water, and Italian seasoning. Simmer uncovered for 12 minutes or until thickened, stirring occasionally. Season with salt and pepper to taste,
Meanwhile, boil ziti in a large pot of salted water until al dente. Drain well.
In a small bowl, mix ricotta, egg, parsley, 1 cup mozzarella cheese, and parmesan cheese.
Add 1 cup of sauce to the bottom of the prepared baking dish. Layer half of the ziti, top with all of the ricotta mixture, and half of the sauce.
Add remaining ziti, remaining sauce, and top with remaining mozzarella cheese.
Bake uncovered for 25-30 minutes or until golden and bubbly.
Calories: 598 | Carbohydrates: 54g | Protein: 34g | Fat: 27g | Saturated Fat: 11g | Cholesterol: 97mg | Sodium: 1257mg | Potassium: 816mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1005IU | Vitamin C: 15mg | Calcium: 485mg | Iron: 3.6mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Casserole, Main Course, Pasta Cuisine Italian© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson
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