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Holly Nilsson
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Tag: ground beef
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Million Dollar Spaghetti Casserole
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Million Dollar Spaghetti Casserole is a budget-friendly casserole that’s easy to make.
Layers of spaghetti and cheese are smothered in a savory beefy sauce and baked until brown and bubbly.
Casseroles are an easy way to feed a hungry family!
- Million Dollar Spaghetti is a combination of baked spaghetti and lasagna.
- It’s is a large and hearty casserole that reheats and freezes well for future meals.
- While the ingredients are simple this meal is delicious, everyone raves about it.
Ingredients in Million Dollar Spaghetti
Meat: I like using Italian sausage as it has lots of flavor, but in a pinch, you can substitute ground beef or ground turkey. If substituting the sausage, I would recommend adding extra seasoning to the sauce.
Sauce: This recipe uses pasta sauce as the base to keep it quick and easy. You can use homemade marinara sauce or your favorite jar of sauce. Feel free to stir in fresh herbs if you’d like!
Cheese: The cheese layer is made with either cottage cheese or ricotta cheese. I prefer cottage cheese because I think it adds so much creaminess to the recipe.
Pasta: We most often make this with spaghetti but other types of pasta can be used. Try ziti or rigatoni noodles.
Serving Suggestions
Million dollar spaghetti is a hearty casserole that is a complete meal on its own. You can pair it with garlic bread and a fresh salad if you’d like.
Leftovers and Prep Ahead
The leftovers of this casserole reheat well! The pasta softens up a bit when reheating, but the flavor is just as good as when it was fresh out of the oven.
Prep Ahead: Million Dollar Spaghetti Casserole can be made up to 24 hours ahead of time. Remove it from the fridge at least 30 minutes before baking and add an additional 15 minutes to the baking time.
Freezing: To freeze the casserole, wrap it in plastic wrap first, then aluminum foil. Let it thaw overnight in the fridge before baking.
More Favorite Spaghetti Recipes
Did your family love this Million Dollar Spaghetti Casserole? Leave us a rating and a comment below!
Million Dollar Spaghetti Casserole
Loaded with layers of spaghetti, cheese, zesty sauce, and Italian sausage, this is an easy hearty casserole that’s budget-friendly and perfect for a crowd.
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Preheat the oven to 350°F.
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Bring a large pot of salted water to a boil. Cook the pasta al dente according to package directions. Drain well and return the pasta to the original pot. Add 24 oz of prepared spaghetti sauce and toss to combine. Set aside.
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In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add onion and garlic and cook until they begin to soften, about 5 minutes. Add sausage and 2 teaspoons Italian Seasoning to skillet, and cook until no pink remains. Drain excess fat. Add the remaining 24 oz of spaghetti sauce to skillet. Set aside.
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In a medium mixing bowl, combine cottage cheese or ricotta cheese, cream cheese, sour cream, 1 cup mozzarella, and 1 teaspoon Italian seasoning. Set aside.
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Place half the slices of butter (if using) in a 9×13 baking dish. Spread half of the spaghetti in the dish, then top with the cheese mixture. Spread the remaining spaghetti over the cheese mixture. Top with the remaining butter slices (if using). Pour tomato meat sauce evenly over top.
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Top with remaining mozzarella and bake uncovered in the preheated oven until the casserole is heated through, about 35-45 minutes.
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Rest 15 minutes before serving.
If replacing the sausage for ground beef or turkey, add additional seasoning to the sauce. For a little kick, add ½ teaspoon red pepper flakes.
This casserole can be prepared 24 hours in advance. If made ahead of time, let set at room temperature for at least 30 minutes before baking. Add 15 minutes to the baking time.
Store leftovers in a covered container in the fridge for up to 4 days.Calories: 583 | Carbohydrates: 32g | Protein: 23g | Fat: 39g | Saturated Fat: 19g | Cholesterol: 109mg | Sodium: 826mg | Potassium: 337mg | Fiber: 1g | Sugar: 3g | Vitamin A: 745IU | Vitamin C: 2.5mg | Calcium: 209mg | Iron: 1.7mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Casserole, Dinner, Pasta
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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Kathleen
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Taco Spaghetti
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Why choose between tacos and spaghetti when you can have both!
Zesty taco meat and peppers are cooked with spaghetti in a zesty sauce in just one pot!
Serve casserole-style with sides of sliced black olives, extra shredded cheese, sliced green onions, green chiles, and some sour cream or salsa!
An Easy One Pot Meal
- This easy casserole style recipe needs just one pot – less mess and less effort.
- It’s versatile – perfect for adding extra veggies, mix-ins, and toppings.
Ingredients for Taco Spaghetti
- Meat – I use lean ground beef (80/20) in this recipe but ground turkey can be used in place.
- Pasta – This recipe uses spaghetti noodles – if you change the pasta, you may need to add a little more or less broth.
- Sauce – Choose your favorite flavor of salsa (hot or mild) or use a can of Rotel tomatoes. Chicken broth (or beef broth) adds flavor and salt while the starch from the spaghetti thickens the sauce.
- Variations – Besides bell peppers, this recipe is perfect for sneaking in healthy veggies like shredded zucchini or carrots, corn, chopped kale, or chopped mushrooms.
How to Make Taco Spaghetti
This one-pot dish goes from the stovetop to the table in minutes!
- Cook ground beef and onion. Drain any fat.
- Add bell pepper, broth, milk, and salsa.
- Bring sauce to a boil and add spaghetti. Cover and cook (per recipe below).
- Stir in cheese. Season if desired and serve.
A packet of taco seasoning makes this quick and easy, but if time allows, you can make your own homemade taco seasoning.
Topping Inspiration
- Creamy: guacamole, sour cream, extra shredded cheddar cheese
- Flavor Boosters: sliced black olives, sliced green onion
- Spicy: salsa, hot sauce, salsa verde, sliced jalapenos
- Fresh: fresh tomatoes, fresh cilantro
Leftovers
Keep leftover taco spaghetti in an airtight container in the refrigerator for up to 4 days and reheat on the stovetop or in the microwave with a little milk, if needed.
More Perfect Pasta Recipes
Did you enjoy this taco spaghetti recipe? Be sure to leave a comment and rating below!
Taco Spaghetti
This taco spaghetti recipe is easy to make and cooks up in just one pot!
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In a 12-inch skillet, cook the ground beef and onion over medium-high heat until no pink remains while breaking up with a spoon. Drain any fat. Add the taco seasoning and cook for 1 minute more.
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Add the broth, milk, salsa, and bell pepper.
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Bring to a boil, add the spaghetti and cover. Reduce the heat to medium low and let simmer covered, stirring occasionally, for 12-15 minutes or until the spaghetti is tender.
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Remove from the heat and let rest uncovered for 5 minutes.
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Add the cheese and stir until melted. Taste and season with additional salt and pepper or salsa if desired.
- Remove from the heat before adding cheese.
- The sauce will thicken as it rests.
- Salsa can be replaced with 1 can of original Rotel tomatoes, drained.
- Leftovers will keep in the refrigerator for 4 days.
Calories: 343 | Carbohydrates: 37g | Protein: 29g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 62mg | Sodium: 875mg | Potassium: 617mg | Fiber: 3g | Sugar: 6g | Vitamin A: 486IU | Vitamin C: 18mg | Calcium: 301mg | Iron: 3mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Beef, Main Course, Pasta 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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Swedish Meatballs
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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.
An Easy Weeknight Meal
- They make a delicious main dish over potatoes, noodles, or rice; kids love them!
- Use homemade or frozen meatballs.
- Add mushrooms, onions, or sour cream if you’d like.
Ingredients in Swedish Meatballs
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).
Variations
- If you want to add onion, cook ½ finely diced onion in the butter before adding the flour.
- Some or all of the heavy cream can be replaced with sour cream but the flavor will be more similar to a stroganoff.
- If you use beef broth instead of beef stock, you may need to add a bouillon cube, as the flavor may be lighter.
How to Make Swedish Meatballs
These all-purpose meatballs come out juicy and tender every time!
- Combine the meatball ingredients in a bowl and form meatballs (recipe below).
- Brown the meatballs in a large skillet and set aside.
- Cook butter and flour. Whisk in broth and cream smooth. Season and simmer meatballs in the sauce until cooked through.
Swedish meatballs are served with lingonberry jam, which has a flavor similar to cranberry sauce.
Serving Suggestions
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.
Storing Swedish Meatballs
- The meatballs can be assembled up to 48 hours in advance or frozen until they’re ready to use.
- Store leftover meatballs and sauce in an airtight container in the refrigerator for up to 4 days. Reheat them in the microwave or on the stovetop, adding a little water if needed.
Did you enjoy this Swedish Meatball recipe? If so, leave a rating and a comment below!
Swedish Meatballs
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).
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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.
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To make the sauce, add the butter to the drippings in the skillet. Stir in the flour and pepper. Cook for 1 minute.
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Gradually whisk in the broth and cream, stirring until smooth after each addition. Add the soy sauce.
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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.
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Serve over egg noodles or mashed potatoes. Garnish with parsley if desired.
*If you replace beef broth with beef stock, you may need to add extra seasoning or a bit of bouillon.
Heavy cream can be replaced with spreadable cream cheese or sour cream if desired. This will change the flavor of the sauce.
If using prepared frozen meatballs, they do not need to be browned first. They can be simmered from frozen. Homemade frozen meatballs should be thawed first and cooked as directed in the recipe. Meatballs should reach an internal temperature of 160°F.
Store leftovers in the refrigerator for up to 4 days and in the freezer for up to 3 months.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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Weekly Meal Plan Apr 8, 2024
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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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American Goulash Recipe
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This easy American Goulash recipe is full of hearty ingredients that will warm you from the inside out.
While goulash can vary, this version uses ground beef, canned tomatoes, elbow macaroni, and onions to make a hearty one pot meal.
It’s packed with zesty flavor and the perfect way to feed a crowd on a budget.
Goulash Around The Globe
American Goulash is not the same thing as goulash in other parts of the world.
The difference between Hungarian and American Goulash:
Hungarian Goulash is a beef and onion soup seasoned with Hungarian paprika and sometimes containing potatoes and/or carrots (often made without vegetables).
American Goulash is old-fashioned goodness. It’s a simple dish with ground beef and elbow macaroni in tomato sauce. This American comfort food is also called “slumgullion”, Hamburger Goulash, or “American chop suey” among other names!
Goulash is a Childhood Favorite!
- American goulash uses simple ingredients, and it’s budget-friendly.
- This recipe can be stretched to feed a crowd by adding extra pasta and sauce.
- It needs only one pot which means less mess and fewer dishes to wash!
- Double up the batch or freeze leftovers for future meals.
Goulash Ingredients
Ground Beef—Ground beef (or hamburger meat) is browned as the base of this meal, and it’s okay if you use a little bit more or less than called for. You can substitute Italian sausage or use ground turkey if you’d like.
Elbow Macaroni – I use elbows but any small pasta will work. Try small shells, bowties, or ditalini all work well.
Sauce – This goulash recipe has a rich zesty tomato sauce. Use favorite jarred pasta or marinara sauce combined with a can of tomatoes. We add water to cook the pasta but you can use beef broth in place. The sauce is seasoned with tomato paste and Italian Seasoning.
Variations
- Diced celery or red bell pepper can be added to the meat sauce.
- Stir in some Worcestershire sauce and a sprinkle of chili flakes.
- Stretch the meal with extra pasta (and water) or a can of drained beans.
- Stir in some Parmesan cheese, or top it with cheddar cheese or sour cream for serving if desired.
How to Make Goulash
This easy goulash recipe comes together in just one pot.
- Brown beef, onion, & garlic in a large pot or Dutch oven.
- Add remaining ingredients except for pasta. Cover and simmer for 15 minutes to thicken.
- Add pasta and simmer until tender.
Serve goulash with bread or dinner rolls for dipping and dunking.
Leftovers?
Fridge: Leftover American goulash can be stored in an airtight container in the refrigerator for up to 4 days. Reheat on the stove or in the microwave.
Freezer: Freeze chilled portions in zippered bags with the date labeled on the outside for up to 4 weeks. Thaw in the refrigerator before reheating on the stovetop.
Did your family love this American Goulash? Be sure to leave a rating and a comment below!
American Goulash
Goulash is a simple skillet dinner with tomatoes, beef, and macaroni noodles in a zesty tomato sauce. It’s a perfect comfort food on a budget!
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In a large skillet with a lid or a Dutch oven, cook the ground beef, onion, and garlic over medium-high heat until no pink remains. Drain any fat.
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Add the marinara sauce, broth, diced tomatoes with juices, tomato paste, bell pepper (if using), Italian seasoning, & bay leaves. Bring to a boil over medium-high heat.
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Add the elbow macaroni, reduce the heat to medium-low, cover, and simmer for 10 minutes, stirring occasionally.
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Uncover and simmer for an additional 5 to 10 minutes or until the pasta is tender.
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Remove & discard the bay leaf. Top with cheese if using, and replace the lid. Let rest for about 5 minutes or until the pasta has thickened and the cheese is melted.
This recipe can easily be doubled to feed a crowd (serving sizes can be adjusted in the print screen).
For heartier appetites, the meal can be stretched with additional pasta (and water/broth), canned beans or chopped vegetables. (diced zucchini, sliced mushrooms, corn, or additional bell peppers). Any ground meat can be substituted for beef.
Start with the amount of broth/water as listed and add extra if needed (depending on pasta shape). The goulash will thicken as it cools and rests. Depending on the size and shape of your pan, you may need to add a little bit more liquid. Keep an eye on the dish as it cooks, and add more liquid as needed. The mixture will thicken slightly as it cools.
Leftovers can be stored in an airtight container in the fridge for up to 4 days.Serving: 2cups | Calories: 217 | Carbohydrates: 24g | Protein: 21g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 562mg | Potassium: 812mg | Fiber: 3g | Sugar: 7g | Vitamin A: 587IU | Vitamin C: 23mg | Calcium: 59mg | Iron: 4mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Beef, Dinner, Main Course, Pasta 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.
More Favorite Cozy Meals
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Holly Nilsson
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Weekly Meal Plan Mar 25, 2024
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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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Weekly Meal Plan Mar 18, 2024
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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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Homemade Spaghetti Sauce
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This homemade spaghetti sauce recipe is easy to make and perfect over almost any kind of pasta.
Jam packed with flavor, this spaghetti sauce is made with ground beef, Italian sausage, and seasonings in a zesty tomato sauce.
Our Go-To Spaghetti Sauce Recipe
- This recipe is so easy to make at home.
- Made with sausage and ground beef, it’s hearty and filling.
- Stretch this sauce even further with extra veggies or canned tomatoes.
- Make a double or triple batch, this spaghetti sauce freezes well for future meals.
- Enjoy it over spaghetti noodles or other pasta shapes, or use it lasagna.
Ingredients for Spaghetti Sauce
Meat – Ground beef and Italian sausage add lots of flavor. You can use just one or the other if you’d like. The sausage adds extra flavor, so if you replace it, add extra Italian seasoning.
Veggies – Onion and fresh garlic add flavor, while shredded carrot adds just a bit of sweetness to balance the tang of the tomatoes. Replace the carrot with a small amount of sugar or a finely diced red bell pepper.
Other great additions to a homemade spaghetti sauce recipe include green bell pepper, mushrooms, or shredded zucchini.
Tomatoes – Spaghetti sauce has a base of canned crushed tomatoes (you can replace it with marinara sauce if you’d like). Tomato paste adds a zesty flavor, while diced tomatoes add texture. If you prefer a smoother sauce, use all crushed tomatoes and simmer a bit longer.
How to Make Homemade Spaghetti Sauce
This is an easy spaghetti sauce recipe – most of the time is spent simmering.
- Brown Italian sausage, beef, onion, & garlic in a skillet or Dutch oven.
- Stir in the remaining ingredients & simmer (as per the recipe below).
- Season with salt and pepper and stir in fresh herbs if using.
Feeling Fancy?
- Fresh herbs add a really great flavor to this spaghetti sauce recipe. If using fresh basil or fresh parsley, stir it in right before serving and reserve a little bit for garnish.
- If you have a parmesan cheese rind, add it while the sauce simmers and discard before serving.
Tips for Perfect Homemade Pasta Sauce
- For a thicker sauce, simmer longer on the stove without the lid. This will cause the liquid in the sauce to evaporate.
- Add dry seasonings or spices at the beginning of cooking and fresh herbs at the end of cooking.
- Don’t rinse the pasta. When the sauce is added to the noodles, some of the starch in the pasta will thicken the sauce slightly and help it to adhere to the noodles.
Storing Leftovers
This spaghetti sauce recipe is great for meal prep.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freeze leftover spaghetti sauce in an airtight container or a freezer bag for up to 3 months.
- Thaw in the refrigerator overnight and reheat on the stovetop or in the microwave.
More Favorite Pasta Sauce Recipes
Did your family love this homemade Spaghetti Sauce? Leave a rating and a comment below!
Homemade Spaghetti Sauce
This spaghetti sauce recipe is rich and meaty with lots of zesty flavor.
In a large pot or Dutch oven, cook the beef, sausage, onion, and garlic over medium-high heat until no pink remains, about 5 to 6 minutes. Drain fat.
Add diced tomatoes, crushed tomatoes, tomato paste, water, Italian seasoning, carrot, basil, salt, and pepper.
Bring to a simmer over medium-high heat. Reduce the heat to medium-low and let simmer uncovered for 30 minutes or until thickened.
Taste and season with additional salt and pepper if desired. Stir in fresh parsley if using.
Serve over spaghetti or cooked pasta.
*Shredded carrots add sweetness to balance the tart flavor of the tomatoes. Carrot can be replaced with ½ finely diced red bell pepper or a small pinch of sugar. If substituting Italian sausage for another ground meat such as ground beef or pork, increase the Italian seasoning to 2 teaspoons and add ½ teaspoon oregano and a pinch of red pepper flakes. To thicken this homemade spaghetti sauce further, let it simmer uncovered. Do not rinse the spaghetti after draining as the starches in the pasta will thicken the sauce slightly and help it stick to the noodles. Spaghetti sauce can be kept in an airtight container in the fridge for up to 4 days and in the freezer for up to 3 months.Calories: 251 | Carbohydrates: 18g | Protein: 20g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 57mg | Sodium: 691mg | Potassium: 1003mg | Fiber: 4g | Sugar: 10g | Vitamin A: 1327IU | Vitamin C: 25mg | Calcium: 95mg | Iron: 5mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Main Course, Pasta, Sauce 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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Weekly Meal Plan Mar 11, 2024
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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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Weekly Meal Plan Mar 4, 2024
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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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Instant Pot Chili
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Instant Pot Chili is the perfect hearty, people-pleasing meal!
A beefy tomato base is filled with beans, bell peppers, and seasonings for an easy family favorite.
Serve it alongside cornbread or 30-minute dinner rolls for the perfect meal!
Ingredient Notes
- Beans – Replace kidney beans with other varieties, such as pinto beans or black beans.
- Beef – Replace lean beef with ground turkey if desired.
- Tomatoes – I find that whole tomatoes are slightly thicker than other varieties of canned tomatoes. Diced tomatoes can be used if it’s what you have on hand.
How to Make Instant Pot Chili
Instant Pot chili is ready in about an hour – start to finish.
- Brown Beef: Use the Instant Pot sauté function and brown the ground beef according to the recipe below.
- Deglaze Instant Pot: Add beer and beef broth and scrape up any brown bits in the bottom of the pan.
This is important to avoid getting a “burn” message on the Instant Pot. - Add Sauce Ingredients: Layer each ingredient in order, to prevent them from burning and then set it and forget it.
Depending on the model you have, use the chili setting for 20 minutes and let the Instant Pot naturally release when the cycle is done. (You can release it sooner if you’re in a hurry, the natural release allows the flavors to blend).
How to Thicken Instant Pot Chili
This easy Instant Pot chili has some broth which allows it to cook without burning. With a stovetop chili recipe, much of the liquid evaporates while simmering, however, when pressure cooking, the liquid is contained and may need thickening.
- Thicken with Cornstarch (2 minutes):Â Make a slurry by combining equal parts water and cornstarch. When the cook cycle is done, and the pressure has been released, turn the IP on to saute and bring to a boil. Stir in the slurry a little bit at a time to reach the desired consistency.
- Thicken by Simmering (20 minutes):Â If time allows, I prefer this method. Simmer the Instant Pot chili uncovered using the sautee function until thickened, about 20 minutes.
Serving Suggestions
Set out toppings including cheese, sour cream, jalapenos, cheese, cilantro, green onions, and avocado. We also love to add tortilla chips or corn chips for serving.
Storing Leftover Chili
Keep Instant Pot chili in the fridge for up to 3 days and reheat on the stovetop or in the microwave. Freeze for up to 4 months. Simply freeze in individual portions in freezer bags. Defrost in the refrigerator overnight and reheat on the stovetop.
Did you make this Instant Pot Chili? Leave us a rating and a comment below!
Instant Pot Chili
This no-fuss Instant Pot chili recipe makes the perfect family dinner for busy weeknights!
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In a medium bowl, add ground beef, onions, garlic and 1 tablespoon of the chili powder. Mix until the spices are well distributed.
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Turn the instant pot to SAUTE and cook half of the beef mixture until browned. Transfer to a bowl and repeat with remaining beef. Drain any fat.
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Add the beef broth and beer to the Instant Pot and use a spatula to scrape up any bits stuck to the bottom of the Instant Pot making (this will help avoid a burn notice when cooking).
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Spread cooked beef to form an even layer on the bottom. In order, layer bell peppers, kidney beans, tomato paste, cumin, the remaining chili powder and finally gently place tomatoes on top. Pour any juice from the tomatoes over top.
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Seal the lid and valve of the Instant Pot and use the CHILI function (or set to high pressure for 25 minutes). Once completed, allow to naturally release for 20 minutes. Open the valve to release any remaining pressure.
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Stir the chili which will likely need thickening.
To Thicken the Chili:
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Remove lid, set to SAUTE and allow to simmer 20 minutes or so until thickened
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OR, create a slurry by combining 2 tablespoons cornstarch and 2 tablespoons water. Turn Instant Pot on to SAUTE. Once chili begins bubbling, add the slurry a little bit at a time while mixing until chili reaches desired consistency. Allow to boil 1 minute.
To avoid a burn notice be sure to scrape any brown bits from the bottom of the pot and add the ingredients layered in order.
For a little bit of heat, add a finely diced jalapeño with the diced bell pepper.ÂCalories: 389 | Carbohydrates: 42g | Protein: 39g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 70mg | Sodium: 383mg | Potassium: 1400mg | Fiber: 13g | Sugar: 5g | Vitamin A: 1064IU | Vitamin C: 31mg | Calcium: 110mg | Iron: 9mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Beef, 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.
Instant Pot Favorites
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Holly Nilsson
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Cheesy Ground Beef and Rice Casserole | Oh Sweet Basil
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Picky eaters are going to love this Cheesy Ground Beef and Rice Casserole. Mom called it busy day casserole because it’s a quick and easy dinner.
Cheesy Ground Beef and Rice Casserole
Alright, this Cheesy Ground Beef and Rice Casserole recipe is definitely not my norm, but it is who I am and it happens to be a recipe that I get a crazy amount of emails about. I get loads of emails about our fabulous buttermilk pancakes too…have you tried those?! Total comfort food just like this casserole.
A long time ago (and seriously, check out the picture and you’ll laugh your heart out at how little I knew about food photography), I posted a recipe called Busy Day Casserole and it has been one of my top recipes for years now. It never disappears from the most viewed recipes. In fact, a lot of our hamburger recipe ideas are our top recipes. You can find them all here.
People love this cheesy ground beef and rice casserole, and while it’s totally simple I know why. This quick and easy dinner idea with ground beef and melted cheese is in fact the cure for all picky eaters. It’s very dependent on you for the seasoning so for picky eaters it’s perfect, but if you want more flavor season it well or add in more vegetables. If you wanted to try something similar, but with chicken, try this cheesy ranch chicken casserole!
read more: Looking for easy casserole recipes? Try our Pork Chop Casserole with Rice next!
What’s in This Ground Beef Casserole Recipe?
The ingredients you’ll need for this ground beef and rice recipe will vary depending on whether you want to make this casserole completely from scratch, semi-homemade, or if you’d rather throw together something really quickly (i.e. use a few shortcuts).
If you have the time and energy, I highly recommend making this casserole recipe with ground beef from scratch. Don’t let the longer ingredients list fool you, I bet you already have most of them on hand already!
To make this cheesy beef and rice casserole completely from scratch, you’ll need some butter, onion, garlic, flour, cream, chicken broth, veggies, cheese, white rice, ground beef, and water. Oh, and salt and pepper, of course!
If you’re looking for a simpler hamburger recipe idea, the quicker version of this casserole (which is noted in the recipe card below) uses canned condensed soup, veggies, ground beef, cheese, and rice. Pick whichever version of this beef and rice casserole you have time to make — I know you won’t always have time for the from-scratch version!
How to Make Hamburger and Rice Casserole Without Canned Soup
When you read through the from-scratch recipe for this ground beef casserole, you’ll notice that I use my own mixture for the liquid instead of cream of mushroom soup. You can do either, we just don’t cook with cream of anything soup at our house anymore, but it is what I grew up with, so I wanted you to have all of the versions.
- To make this ground beef casserole recipe, you’ll first need to prepare the homemade canned soup. Making a homemade canned soup is actually quite easy. You’ll need some butter, flour for thickening, milk or cream and seasoning to taste. You’re basically making a roux. If you’re making a from scratch canned soup with mushrooms, just add those in too!
- Start by whisking the melted butter and onion or mushrooms with the flour in a hot pot until it clumps up. Next, add in the liquid and whisk, while boiling until it becomes a thickened creamy sauce. Add in your seasonings and you’ve got condensed soup!
- We have purposely kept the seasonings in this pretty bland so that it’s kid friendly, so if you want more flavor, this is the time to add it. You could add garlic powder, onion powder, salt and pepper, thyme, basil, oregano, etc.
- To finish making this casserole recipe, simply combine the soup mixture with the rice, water, browned ground beef, and veggies in a greased baking dish.
- Place the baking dish in a preheated oven and bake for around 90 minutes, then top with cheese and return to the oven until the cheese has melted.
What Rice to Use in Casseroles?
Long grain, white rice is the best rice to use in casseroles as it doesn’t become sticky or mushy when baked. You cannot use quick rice (Minute Rice) in this ground beef casserole unless you adjust the liquid according to package directions and cook the carrots completely before mixing it all together.
Can I Use Brown Rice?
Yes, but I honestly have never tried it. Brown rice soaks up a lot more liquid and will need longer to cook. I’d add an additional 1/2 cup of water and probably another 1/2 hour of cooking time.
What Vegetables are Good in a Casserole?
This Cheesy Ground Beef and Rice Casserole is a great casserole to add any veggies you’d like, but we recommend broccoli, peas, corn or even green beans.
Do I Need to Cover a Casserole with Foil?
This Cheesy Ground Beef and Rice Casserole does not need to be covered with foil to bake. I know it seems like it will, especially as you see that rice start to cook, but it’s just fine as is. In fact I really like the top and sides to get a very slight crispness as it adds so much flavor and texture to this hamburger rice casserole. You can tent with foil if you can’t resist.
Why Didn’t My Rice Cook?
If your casserole finishes cooking and you find yourself asking why didn’t my rice cook in my beef rice casserole, well I’m guessing you used the wrong rice, or your oven didn’t hold a constant heat. There’s plenty of moisture and time, so there’s no reason this casserole wouldn’t bake up perfectly.
What Should I Serve with Hamburger and Rice Casserole?
The beauty of this easy ground beef recipe is that it’s a full meal all by itself. You get carbs from the rice, protein from the beef, and fiber and extra nutrients from the veggies.
But if you’re trying to bulk up this meal or have a little extra time on your hands, you may want to consider pairing your serving of beef and rice casserole with a simple salad or sauteed veggies. Really though, you don’t need a side for this recipe!
Best Recipes For Picky Eaters
The cheese is also a little different only because again, we don’t really buy medium cheddar cheese, we usually get Colby Jack and since they are so similar I don’t mind using it, either one will work though. This Cheesy Ground Beef and Rice Casserole is something that even as a food blogger, I totally love to eat and the kids do too. It’s one of the best recipes for picky eaters. It’s something really simple on their little palates and it has cheese which is always a good thing.
Watch How This is Made…
Why You Will Love This Recipe
This recipe doubles perfectly to a 9×13 baking dish if you need to feed a larger crowd.
We also have recipes on the blog for making this casserole lower carb with cauliflower rice or in the Instant Pot if you need dinner in a hurry. We have also created a Mexican inspired version too!
Casseroles are pure comfort food and this recipe is no different. It is loved by everyone!
We provide instructions for making this recipe a variety of ways depending on how much time you have and how “from scratch” you want it to be.
Storage Tips
Leftovers of this recipe will keep in the refrigerator in an airtight container for 3-4 days.
This casserole stores wonderfully in the freezer and it will keep for up to 3 months. Let the casserole cool completely and place in a freezer safe container.
If the casserole is frozen, allow it to thaw in the fridge overnight (or at least all day) before reheating it in the oven. Place it in a baking dish and reheat at 325 degrees for 15-20 minutes or until hot and bubbly through the middle.
So, to my sweet momma who had to put up with my picky little self, thanks for this delicious Cheesy Ground Beef and Rice Casserole recipe that is feeding people everywhere. I say you’re famous for it now. You didn’t know you’d end up famous did you?
Super Easy Ground Beef Recipes:
You can find all of our beef recipes here.
Description
Picky eaters are going to love this quick and easy dinner. Mom called it busy day casserole but our readers call is cheesy ground beef and rice casserole.
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Quick Recipe
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Heat the oven to 350 degrees and spray an 8×9″ baking dish with nonstick spray.
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Stir together the soup, rice, water, carrots, and beef.
1 Can Cream of Mushroom Soup, 1 Cup Long Grain White Rice, 2 Cups Water, 1 Cup Carrots, 1/2-1 lb Ground Beef
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Place in the baking dish and bake for 90 minutes.
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Top with cheese slices and bake a few more minutes or until melted.
Cheddar or Colby Jack Cheese
Semi Homemade
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Heat the oven to 350 degrees and grease an 8×9″ baking dish.
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Whisk together the water, mushroom gravy, and milk.
2 Cups Water, Pacific Foods Mushroom Gravy, 1/2 Cup Milk
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Add the mushroom mix, rice, cooked beef and carrots to a bowl and stir to combine.
1 Cup Long Grain White Rice, 1/2 to 1 lb Ground Beef, 1 Cup Carrots
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Dump into an 8×9″ baking dish and bake, uncovered for 90 minutes.
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Add slices of cheese and return to the oven for another couple of minutes or until the cheese is melted.
Colby Jack or Medium Cheddar Cheese
From Scratch
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In a medium pan over medium heat, add the butter and melt.
3 Tablespoons Unsalted Butter
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Whisk in the onion, garlic and mushrooms.
1/4 Cup Onion, 1 Clove Garlic, 1/2 Cup White Button Mushroom
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Add the flour, whisking continually and cook for 30-60 seconds.
3 Tablespoons Flour
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Add the cream and broth and cook until thick.
1/2 Cup Cream, 1/2 Cup Chicken Broth
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Season and remove from heat.
1/4 teaspoon Freshly Ground Black Pepper, Salt
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Heat the oven to 350 and spray an 8×9″ baking dish with nonstick spray.
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Place the cream mixture, rice, water, beef and carrots into the dish and stir to combine.
2 Cups Water, 1/2-1 lb Ground Beef, 1 Cup Long Grain White Rice, 1 Cup Carrots
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Bake for 90 minutes, add the cheese and bake for a few more minutes or until melted.
Cheddar or Colby Jack Cheese
May be reheated in the oven or microwave.
*The nutritional information is based on the from scratch version of the recipe.Calories: 208kcal
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Easy Meatball Recipe
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An easy Meatball Recipe is a kitchen staple with easy-to-prep.
This recipe makes all-purpose meatballs that are tender and juicy with lots of flavor. Serve them with spaghetti and tomato sauce, as Swedish meatballs, or as an appetizer with grape jelly meatballs.
A Mealtime Hero – Easy Meatballs
This easy meatball recipe is a classic that’s perfect in soups, casseroles, or meatball sandwiches.
- Family Friendly. These are loved by kids and adults alike!
- Versatile. I like to prepare these easy meatballs with beef and pork for the perfect blend of flavors. Use any type of ground meat and swap out the seasonings to match your meal.
- Make ahead. Prepare big batches of meatballs and freeze them. They can be added directly to a pot of boiling soup or Marinara Sauce.
Ingredients in Meatballs
- Meat: Use ground beef in this recipe or add in a little bit of ground pork if you’d like – try veal, lamb, ground turkey, or lean Italian sausage.
- Binders: Egg and bread crumbs are binding agents to help the meatballs keep their shape.
- Liquid: Milk adds moisture.
- Flavor: Italian Seasoning, Parmesan cheese, onion, and garlic powder add flavor to these easy meatballs. This Italian meatball flavor pairs well with spaghetti, but you can change the seasonings or add fresh herbs to match the other flavors in your meal.
How to Make Meatballs
These easy meatballs are quick to prepare. Line the pan with foil or parchment paper (according to the recipe below) or spray the pan (or foil) with cooking spray for easy cleanup. Mix the ingredients and form 48 meatballs, 1½ inch in diameter. Place them ½-inch apart.
I like to bake these meatballs but you can cook them by pan frying, dropping them into boiling soup or sauce. The oven is easy with no splattering, no flipping the meatballs, they’re juicy with a nice crust every time!
Tips for Great Meatballs
- Do Not Overmix: To keep meatballs tender and juicy, do not overmix when combining the ingredients. Overmixing can make the meat dense and tough.
- Size Matters: Ensure the meatballs are the same so they cook evenly; a cookie scoop makes this job easy!
- Don’t be Lean: Ensure you choose lean meat and not extra lean. A little bit of fat keeps meatballs tender and juicy. If you’re using extra lean meat, a bit of olive oil or chopped bacon can be added.
- Season and Flavor: This recipe is seasoned with Italian-style flavors. Replace the Italian flavors based on how you’re serving them – try ginger and garlic for a sweet and sour sauce.
How Long To Bake Meatballs
When you make this meatball recipe, bake them at 400°F for 18-20 minutes. I usually break one open to check for any pink color. A meat thermometer inserted into a meatball should read 160°F.
Meatballs are pretty forgiving when it comes to oven temperature. If you have something else in the oven at a different temperature, you can add them in and keep an eye on the meatball temperature.
How to Freeze Meatballs
This meatball recipe makes about 48 meatballs which is perfect for parties. I like to batch cook them and put them in the freezer in a plastic bag. They can be reheated in the oven quickly to be enjoyed again!
Once cooked and cooled, these meatballs can be frozen for quick meals on busy weekdays! Simply place them on a baking sheet and freeze for a few hours. Once frozen, transfer to a plastic freezer bag and keep them frozen for up to a few months.
More Easy Meatball Recipes
Easy Meatball Recipe
This easy meatball recipe is my go-to! The meatballs come out juicy every time and have the most beautiful color ever.
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Preheat the oven to 400°F.Â
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In a medium bowl, add all ingredients and gently mix just until combined.
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Shape the meat mixture into 48 meatballs, approximately 1 ½ tablespoons each.Â
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Bake for 18-20 minutes or until cooked through.
For a milder onion flavor, soften the onion in a skillet with a little bit of butter before adding to the meatballs or replace it with ½ teaspoon of onion powder.
Meatballs should reach an internal temperature of 160°F.
These meatballs can be prepared and frozen, either raw or baked. To bake raw meatballs from frozen, add 6 to 10 minutes to the cooking time or until they reach 160°F with an instant read thermometer.Serving: 4meatballs | Calories: 300 | Carbohydrates: 6g | Protein: 26g | Fat: 17g | Saturated Fat: 7g | Cholesterol: 102mg | Sodium: 301mg | Potassium: 423mg | Sugar: 1g | Vitamin A: 280IU | Vitamin C: 3.5mg | Calcium: 136mg | Iron: 2.6mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Appetizer, 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.
REPIN this easy meatball recipe
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Holly Nilsson
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Stuffed Pepper Soup
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Stuffed Pepper Soup is an inexpensive and delicious soup that will warm your belly from the inside out.
A fun twist on a traditional stuffed peppers, this soup has sausage and ground beef simmered in a zesty broth with peppers and tomatoes. Add in rice and serve it hot!
A Family Favorite Soup!
This recipe turns our favorite stuffed peppers recipe into a cozy bowl of soup.
- This easy Stuffed Pepper Soup is quick to make and needs less prep work than traditional stuffed peppers.
- It’s flavor packed, hearty and budge friendly!
- This versatile recipe can use a variation of veggies and any kind of ground meat.
Ingredients for Stuffed Pepper Soup
- Meat: I use both beef and Italian sausage for great flavor. Feel free to use turkey sausage, all beef, or even ground turkey or pork. If skipping the sausage, add extra seasonings.
- Onion and Garlic: These add flavor to the soup; fresh garlic is best, but garlic powder works in a pinch.
- Tomatoes: A combination of crushed and diced tomatoes gives the soup body. No need to drain. Crushed tomatoes can be replaced with tomato sauce.
- Beef Broth: Use either beef broth or beef stock in this recipe. Replace beef with chicken broth if desired.
- Bell Peppers: I use red and green peppers, but you can use whatever you have on hand. Red, yellow, and orange peppers are sweeter, while green peppers are a bit more zesty.
- Rice: Use cooked white or brown rice – cooking it separately ensures it doesn’t get mushy in the soup. Leftover long grain rice works great here. Keep it low-carb with cauliflower rice if you’d like!
How To Make Stuffed Pepper Soup
Stuffed pepper soup only takes about 35 minutes and can be made in just one pot with only a few minutes of prep!
- Brown beef, onions, and garlic in a large pot. Drain.
- Add remaining ingredients (per recipe below) except rice and simmer for 25 to 30 minutes.
- Finally, stir in the cooked rice and parsley and heat for about 5 minutes.
The rice is cooked separately, meaning this soup reheats and freezes beautifully. If you’re planning for leftovers, add hot rice to each bowl and top with the soup. If you’re planning to serve the whole batch, stir the rice into the pot!
Got Leftovers?
Fridge: This recipe can be stored in the refrigerator for up to 4 days and reheated on the stovetop or in the microwave.
Freezer: Stuffed pepper soup can be made in batches and frozen, it reheats well. Thaw in the fridge overnight and reheat. Tip: Freeze in individual servings and enjoy a quick lunch for one!
More Beefy Soups
This stuffed pepper soup recipe is a favorite all year long – here are some more delicious soup recipes you much try!
Serve this stuffed pepper soup with homemade biscuits or 30-minute dinner rolls for dipping and a side salad.
Stuffed Pepper Soup
Stuffed pepper soup has sausage and ground beef, lots of tender sweet bell peppers, and tomatoes. Add in rice and serve it hot!
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In a large pot or Dutch oven, cook the beef, sausage, onion, and garlic over medium-high heat until no pink remains. Drain any fat.
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Stir in the broth, Italian seasoning, bell peppers, crushed and diced tomatoes, Worcestershire sauce, and pepper.
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Bring to a boil, reduce the heat to medium-low, and let simmer uncovered for 25 to 30 minutes or until peppers are tender and the soup has slightly thickened.
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Stir the rice* and parsley and simmer an additional 5 minutes or until heated through. Taste and season with salt and additional pepper if desired.
If planning for leftovers, add hot rice to each bowl and top with the soup. Rice should be stored in a separate container.
This recipe uses 2 cups of cooked rice which is approximately ⅔ cup of raw long grain white rice.
Optional garnishes: Try a sprinkle of shredded cheddar cheese, fresh herbs like basil, or a dollop of sour cream.
Store leftovers in an airtight container in the fridge for up to 3-4 days.Calories: 248 | Carbohydrates: 17g | Protein: 23g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 59mg | Sodium: 591mg | Potassium: 897mg | Fiber: 2g | Sugar: 5g | Vitamin A: 688IU | Vitamin C: 44mg | Calcium: 52mg | Iron: 3mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Beef, Soup 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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![Cheesy Ground Beef and Potato Casserole [+Video] – Oh Sweet Basil](https://reportwire.org/wp-content/uploads/busy-day-casserole-cheesy-ground-beef-and-potato-casserole-recipe-12.jpg)
Cheesy Ground Beef and Potato Casserole [+Video] – Oh Sweet Basil
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Casseroles are such a great dinner option! This cheesy ground beef and potato casserole is creamy, comforting and perfect for a busy day.
We had received so many messages about our readers making our mega viral busy day casserole with potatoes instead of rice that I just had to try it for myself. This casserole is full of creamy potatoes, seasoned ground beef and melted cheese for days.
We are giving you two versions of this recipe…a quick version with cream of mushroom soup and a totally made from scratch version where you make the creamy sauce yourself. You can choose whatever you have time for!
Now if you force me to choose between the rice version and the potato version of this casserole, I will have to give the slightest edge to the original rice version. It’s probably nostalgia for me, but I just like it a little better. This potato version is pure comfort food and it reminded me of camping and eating a tinfoil dinner. It tastes so similar!
What Ingredients Go in Cheesy Hamburger Potato Casserole?
For the quick version, you’ll only need 7 simple ingredients. For the homemade version, you’ll need a few more ingredients to make the cream of mushroom soup from scratch, but all the ingredients are easy to find. Here is what you will need for both versions:
Quick Version
- Cream of Mushroom Soup, Russet Potatoes, Milk, Carrots, Ground Beef, Onion, and Cheese (Cheddar or Colby Jack)
From Scratch Version
- Sauce: Butter, Onion, Garlic, Mushrooms, Flour, Cream, Chicken Broth, Pepper, Salt, and Milk
- Casserole: Ground Beef, Salt, Garlic Powder, Onion, Carrots, Cheese (Cheddar or Colby Jack), and Russet Potatoes
PRO TIP: You can also make this recipe with frozen hash browns to make it even easier!
The measurements of all the ingredients can be found in the recipe card at the end of the post. Keep scrolling to see all the details!
What Potato is Best to Use?
We prefer Russet potatoes in this recipe. They are starchy and soak up a lot of the flavors of the ground beef, carrots and creamy sauce. You could honestly use any potato you want and it would be great!
How to Make Ground Beef Casserole with Potatoes
Like I said earlier, you can do whichever version of the recipe you want. Obviously the from scratch version requires more ingredients, but when all is said and done, it probably only adds an extra 10 or 15 minutes to the recipe.
Quick Version
- Prep: preheat the oven and spray the baking dish
- Cook: brown the beef with the onions in a large skillet and drain any excess grease
- Combine: stir all the ingredients (except cheese) together and pour into the prepared baking dish
- Bake: cover the baking dish with foil and bake, add cheese at the end and bake until melted
From Scratch Version
- Sauté: melt the butter in a skillet on the stove top and add the onions, garlic and mushrooms and cook until tender
- Roux: add the flour and stir to make a roux and then add the cream and broth, stirring until thick and season to taste with salt and pepper
- Cook: in a separate pan, brown the beef and onions and drain any excess grease
- Prep: preheat the oven and spray a square baking dish
- Combine: add all the ingredients (minus the cheese) into the casserole dish and stir to combine
- Bake: cover the dish with foil and bake, add the cheese for the last few minutes and bake until melted
- Optional: Sprinkle some fresh thyme or fresh topped parsley on top for an extra pop of flavor!
The complete instructions can be found in the recipe card at the end of this post.
How to Know When Hamburger Meat is Cooked
Ground beef should have an internal temperature of 160 degrees which you can’t really check in ground beef with a meat thermometer. So here are a few tips for cooking ground beef…use a meat chopper to break down the ground beef in to similar sized chunks so that they cook evenly. Make sure that no pink color is visible. It will take about 7-10 minutes to completely cook a pound of ground beef on the stove top.
The good news with this recipe is that if for some reason the ground beef doesn’t get totally cooked through on the stove top, it will cook for sure in the oven as the casserole bakes.
Variations and Add-ins
If you don’t have cream of mushroom soup, you can use cream of chicken, cream of celery or cream of potato soup.
You can also use whatever cheese your family loves. We love the flavor of a good cheddar cheese or a colby jack cheese. If you want a little heat, use pepper jack! If you want a little Mexican flare, use monterey jack. It’s really up to you!
Feel free to add in more vegetables or swap the carrots for peas, broccoli, green beans, corn, etc. It’s totally customizable!
What to Eat with Ground Beef Potato Casserole
This hearty ground beef casserole can stand on its own for dinner since it has protein and vegetables all in the one dish. If you want a little extra, here are some great side dish options…
What I Love About This Recipe
There are so many reasons to love this recipe, so here are a few:
Easy: The ingredients are simple to find. The recipe is easy to execute.
Family Friendly: All of the ingredients are kid friendly and adult approved. The whole family will love it!
Budget Friendly: All the ingredients are inexpensive so you can have dinner on the table without breaking the bank.
Flexible: If you’re tight on time, you can use the quick version of the recipe, and if you want to make the whole recipe from scratch, we have that option for you too!
Make Ahead: You can make all of this recipe ahead of time and just combine everything right before baking. Peel and dice the potatoes and set them in a pot of water to keep them from turning brown. Brown the meat and make the sauce. Then combine everything right before baking and bake as written in the instructions.
Storage Tips
Store leftovers in the refrigerator in an airtight container. They will keep for up to 5 days. To reheat leftovers, just zap them in the microwave for a minute or two.
This recipe also freezes really well. Let it cool completely then store in a freezer safe container. It will keep in the refrigerator for up to 3 months.
Cheesy and easy ground beef and potato casserole needs to be added to your list of go-to family friendly casserole recipes for those busy weeknights! It will win over your picky eaters and the flavors are so comforting and satisfying!
More Easy Ground Beef Recipes:
Description
Casseroles are such a great dinner option! This cheesy ground beef and potato casserole is creamy, comforting and perfect for a busy day.
Prevent your screen from going dark
Quick Recipe
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Heat the oven to 350 degrees and spray an 8×8″ baking dish with nonstick spray.
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Over medium heat, brown the beef and onions until cooked through. Drain the grease.
1 lb Ground Beef, 1/2 Onion
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Stir together the soup, seasonings, potatoes, milk, carrots, and beef with onions in a 8×8″ dish.
1 Can Cream of Mushroom Soup, 2 Russet Potatoes, 1 Cup Milk, 1 Cup Carrots, 1/4 teaspoon Salt, 1/4 teaspoon Garlic Powder
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Bake for 60 minutes, remove the foil, add the cheese and bake for a few more minutes or until melted.
Cheddar or Colby Jack Cheese
From Scratch
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In a medium pan over medium heat, add the butter and melt.
3 Tablespoons Unsalted Butter
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Whisk in the onion, garlic and mushrooms.
1/4 Cup Onion, 1 Clove Garlic, 1/2 Cup White Button Mushroom
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Add the flour, whisking continually and cook for 30-60 seconds.
3 Tablespoons Flour
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Add the cream and broth and cook until thick.
1/2 Cup Cream, 1/2 Cup Chicken Broth
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Season and remove from heat.
1/4 teaspoon Freshly Ground Black Pepper, 1-2 teaspoons Salt
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Over medium heat, brown the beef and onions until cooked through. Drain the grease.
1 lb Ground Beef, 1/2 Onion
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Heat the oven to 350 degrees and spray an 8×8″ baking dish with nonstick spray.
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Place the cream mixture, potatoes, milk, beef and onions and carrots into the dish and stir to combine. Cover with foil.
1 Cup Milk, 1 Cup Carrots, 2 Russet Potatoes
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Bake for 60 minutes, remove the foil, add the cheese and bake for a few more minutes or until melted.
Cheddar or Colby Jack Cheese
May be reheated in the oven or microwave.
Calories: 370kcal
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Best Chili Recipe – Oh Sweet Basil
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The best chili recipe I have ever made! It’s packed with ground beef, bacon and 3 kinds of beans with just the right combination of spices for the perfect flavor! Top it off with a little sour cream and shredded cheese, Yum!
You all have been loving our award winning Instant Pot chili for quite some time now, but this one is better. I can’t believe I’m saying that because the Instant Pot version is the bomb, but this is THE BEST!
Now, I’ve actually never been a chili fan. Spicy is not my thing and growing up I didn’t like ground beef and wasn’t a huge bean fan so chili was definitely not my favorite. But then I became intrigued, and all from one story…
My sister once called me later at night and I was juuust about to go to sleep. I knew she’d just been on a date so I answered to hear the details. No. No this was not a, “best date ever” call, but a “you will not believe the awkwardness” call.
He had called last minute and asked if she could pick him up. “Oh sure” she replied, totally not worrying about it as they were nearing the end of college and maybe his car was out of luck. So she picks him up and he tells her he actually doesn’t have a car, or a job, nor is he actually in school. Instead he’s pursuing breakdancing.
Best Thing I’ve Ever Eaten
Which is fine, there’s probably some good ones out there, but as he later showed her, he wasn’t one of them. But I’m distracted. So this kind boy tells her, I’m taking you out for the very best thing I’ve ever eaten. “You’re going to love it,” he says. Right at the light, then head straight down main. Take a left at this light and straight again until it’s on the left hand side. Wendy’s.
Well again, she’s so kind and gives him a chance. They get inside and he orders two baked potatoes with chili. Whhhhhaaaaaa?
This is the BEST thing you’ve ever eaten?
That date didn’t end up going anywhere, haha, but it sure sparked something in me! I vowed to discover the best chili ever and while it started as a funny joke I ended up falling in love with chili! Jokes on me!
What Ingredients Do I Need to Make the Best Chili?
So I thought I had found the best chili ever in our Instant Pot chili recipe, but then I made this stove top version, and this is the absolute best. If you are familiar with our IP version, the ingredients are similar with just a couple of additions for this recipe. This is what you will need:
- Meats: Ground Beef (90% lean ground beef or 85% works too) and Bacon
- Beans: Kidney Beans, Pinto Beans and Black Beans
- Veggies: Fire Roasted Tomatoes, Tomato Paste, Red Onion, Red Bell Pepper, Jalapeno and Garlic
- Liquids: Beef Broth and Worcestershire Sauce
- Spices: Oregano, Ground Cumin, Kosher Salt, Black Pepper, Smoked Paprika, Coriander, Chili Powder
- Cocoa Powder
The measurements for each ingredient can be found in the recipe card down below.
For Garnish
- Sour Cream
- Cilantro
- Cheddar Cheese (or any type of cheese your family loves)
These are our favorite toppings, but you could honestly do anything your family enjoys. Other options might include: tortilla chips, Fritos, green onions, black olives, avocado, corn, tomatoes, etc.
How to Make the Best Chili Recipe
Making this homemade chili is so simple and the depth of flavor is fabulous. I’m so obsessed! Here are the basic steps:
- Cook the bacon until crisp in a large pot, then remove to a plate lined with a paper towel.
- Add the onions and pepper and cook until tender.
- Add the ground beef and cook until browned.
- Drain any grease.
- Add the remaining ingredients and 3/4 of the bacon stirring everything to combine.
- Let it simmer over medium low heat.
- Serve with your favorite chili garnishes, including the extra bacon, and side of skillet cornbread!
All the details can be found in the recipe card at the end of the post.
What Ingredients Deepen the Flavor of Chili?
We carefully considered each ingredient when making this chili recipe, but we found as we tested that certain ingredients really deepened the flavor. Cocoa powder, bacon, and tomato paste all add to the depth of flavor, especially the longer it simmers. It’s actually even better the second day!
Does Chili Have To Have Beans?
Some chilis, such as Texas chili, actually forbid the use of beans.
Other chili recipes call for beans. I love the heartiness that beans add!
What is the Difference Between and Yellow Onion and a Red Onion?
A red onion has a slightly more mild flavor than a yellow onion when served raw and can help to mellow out a tomato based dish instead of the more bold yellow or white onion.
Variations
Protein: change up the protein and using ground chicken or turkey (though if you want to go a little lighter, you should try our Instant Pot Turkey Chili) or use swap 1/2 pound of sausage for some of the ground beef
Spiciness: add heat with a dash of cayenne powder or red pepper flakes
Veggies: toss in some green beans, corn, zucchini or squash for extra nutrients
Quantity: make a double batch to feed a crown and serve of baked potatoes for a baked potato bar
How Long Will Chili Keep?
Chili will keep for 3-4 days in the refrigerator in an airtight container.
Can Chili Be Frozen?
Chili freezes extremely well. Cool chili completely.
Place in container with a tight fitting lid, or in freezer bags and freeze for 4-6 months.
Let it thaw in the fridge overnight and then warm up on the stove top or in the microwave (for individual servings).
So no one ever needs to take a date to Wendy’s for the “best thing you’ve ever eaten” because you can just make the best chili recipe right at home and it’s so simple and tastes incredible! Now excuse me while I go work on my breakdancing moves and work off that second bowl of chili I just ate! Lol!
Here are some more CHILI RECIPES that you’ll love:
Description
The best chili recipe I have ever made! It’s packed with ground beef, bacon and 3 kinds of beans with just the right combination of spices for the perfect flavor! Top it off with a little sour cream and shredded cheese, Yum!
- 6 Strips Bacon, good quality, chopped
- 1 Red Onion, chopped
- 1 Red Bell Pepper, seeded and chopped
- 1 1/2 Pounds Ground Beef
- 1 Can Kidney Beans, 15 oz, drained
- 1 Can Pinto Beans, 15 oz, drained
- 1 Can Black Beans, 15 oz, drained
- 1 Can Tomatoes, 15 oz, Fire Roasted with juice
- 1 Can Tomato Paste, 6 oz.
- 1 Jalapeno, seeded and minced *optional
- 2 Cups Beef Stock
- 1 Tablespoon Oregano, dried
- 2 teaspoons Cumin
- 1 Tablespoon Cocoa Powder
- 2 teaspoons Kosher Salt
- 1 teaspoon Black Pepper, ground
- 1 1/2 teaspoons Smoked Paprika
- 1/2 teaspoon Ground Coriander
- 1 Tablespoon Chili Powder
- 1 Tablespoon Worcestershire Sauce
- 1 Tablespoon Garlic, minced
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In a large pot, cook the bacon until crisp, stirring often to cook evenly.
6 Strips Bacon
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Remove the bacon to a paper towel lined plate.
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Add the onions and peppers and cook until tender.
1 Red Onion, 1 Red Bell Pepper
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Add the ground beef and cook until browned.
1 1/2 Pounds Ground Beef
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Drain off any excess grease, we just tilt the pot and use a large spoon.
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Add all of the remaining ingredients and 3/4 of the bacon and stir to combine.
1 Can Kidney Beans, 1 Can Pinto Beans, 1 Can Black Beans, 1 Can Tomatoes, 1 Can Tomato Paste, 1 Jalapeno, 2 Cups Beef Stock, 1 Tablespoon Oregano, 2 teaspoons Cumin, 1 Tablespoon Cocoa Powder, 2 teaspoons Kosher Salt, 1 teaspoon Black Pepper, 1 1/2 teaspoons Smoked Paprika, 1/2 teaspoon Ground Coriander, 1 Tablespoon Chili Powder, 1 Tablespoon Worcestershire Sauce, 1 Tablespoon Garlic
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Cook for a minimum of 45 minutes. If you have the time, it is best if it simmers all day or as long as possible.
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Serve with sour cream, cheese, cilantro and the remaining bacon.
Sour Cream, Cilantro, Cheese
Chili can be frozen for 4-6 months.
Want it spicier? Try adding 1/4-1 teaspoon cayenneCalories: 331kcal
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Hamburger Helper
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Homemade Hamburger Helper is a 30-minute meal that’s packed with cheesy beef and pasta.
Skip the boxed mix; this homemade version is quick to make. Ground beef and pasta are simmered in rich cheesy sauce for an easy one-pan meal.
An Easy One-Pan Dish
- One-pot hamburger helper is an easy recipe made with wholesome pantry ingredients.
- Mix and match the macaroni shells, the cheese, or the meat to create a new recipe every time!
- This budget-friendly recipe is a great way to use up leftovers or sneak in veggies for those picky eaters!
- It’s easy to double up and enjoy the next day for lunch or dinner again!
- Bulk it up even more and serve it over homemade mashed potatoes.
Ingredients in Hamburger Helper
This homemade hamburger helper recipe turns a childhood favorite into an easy homemade meal.
Ground Beef – Use lean ground beef (80/20) for the best flavor – be sure to drain any fat after cooking. You can use ground turkey or ground chicken; however, you might need to add additional seasoning.
Broth/Milk – The broth adds flavor, milk adds richness, while tomato paste adds flavor. Replace beef broth with chicken broth if needed.
Seasonings – The sauce is seasoned with chili powder and onion powder. Feel free to add some garlic powder or taco seasoning to make your own version of hamburger helper. Italian herbs are another great addition.
Pasta – Choose small to medium size pasta like shells, elbow macaroni, or penne. Depending on the type of pasta, you may need a little bit more or less broth and/or cooking time.
Cheese – Use sharp cheddar cheese for the best flavor (pre-shredded works just fine in this recipe).
Variations and Additions
- Cook fresh onions and/or garlic when browning the beef.
- Stir in fresh veggies like diced celery, chopped tomatoes, or sliced mushrooms.
- Stir in ½ cup of heavy cream in place of some of the milk for added richness.
- Stir in ½ cup of sour cream after removing from the heat for a little tang.
How to Make Homemade Hamburger Helper
- Brown the beef in a deep skillet or Dutch oven per the recipe below.
- Add the sauce ingredients and dry pasta. Simmer until the pasta is tender.
- Stir in cheese cheese.
Leftover Hamburger Helper
- Keep leftover hamburger helper in a covered container in the refrigerator for up to 4 days and reheat in the microwave or on the stovetop.
- Leftovers can be stored in the freezer for 4 months in an airtight container. Thaw in the refrigerator overnight before reheating.
One Pot Wonders
Did your family love this homemade Hamburger Helper? Leave us a rating and a comment below!
Hamburger Helper
This easy cheesy family favorite is a one-pot meal with tender pasta and ground beef in a rich zesty sauce.
In a 12-inch skillet, cook the ground beef over medium high heat until no pink remains while breaking up with a spoon. Drain any fat.
Add the 1 ¾ cups beef broth, milk, tomato sauce, onion powder, chili powder, and salt. Bring to a boil.
Add the pasta and cover. Reduce the heat to medium low and let simmer covered, stirring occasionally, for 10 minutes. Uncover and cook for an additional 2 to 4 minutes or until the pasta is tender, adding more liquid as needed.
Remove from the heat and rest uncovered for 5 minutes. Add the cheese and stir until melted. Taste and season with additional salt and pepper if desired.
- Stir occasionally to keep the pasta from sticking to the bottom of the pan.
- Depending on the type of pasta, you may need extra broth or cooking time.
- Remove from the heat before adding cheese.
- The sauce will thicken as it rests.
Calories: 532 | Carbohydrates: 50g | Protein: 43g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 102mg | Sodium: 1096mg | Potassium: 1071mg | Fiber: 3g | Sugar: 7g | Vitamin A: 812IU | Vitamin C: 4mg | Calcium: 309mg | Iron: 4mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Beef, Pasta 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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The Easiest Korean Ground Beef Recipe – Oh Sweet Basil
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This easy Korean ground beef recipe is a tasty dinner idea that is light on the budget but heavy on the bold Korean flavors! You’re family is going to love it!
So, you need an idea for ground beef that isn’t casserole, taco, or soup? Yeah, me too, so I set out to make something wonderful and delicious and then couldn’t help myself and made it a budget friendly dinner idea too!
I grew up with the same plate my entire life:
And then I grew up and did the exact same thing with a few twists to our staple dinners that Mom had made:
But then I got to thinking, just because it isn’t 1999 doesn’t mean that mom’s don’t want quick, easy and cheap dinner ideas. It just means they need them with a modern twist! So, Korean Ground Beef was born. It’s a cheaper version of bulgogi, and we love bulgogi!!
I’ve made it with mushrooms, peas, peppers, and all sorts of additions but the truth is, it doesn’t need anything but ground beef, sauce and rice. It’s easy to make, even easier to freeze (both pre and post cooking) and all you have to serve is a little steamed veggie next to it.
Recommended Equipment
Before You Begin…
If you’re planning to serve this Korean ground beef over rice, then the first thing you will want to do is get your rice cooking. That way the rice will be ready when the beef is finished.
Ingredients for Korean Ground Beef
I mentioned that this recipe is budget-friendly so let me prove it now by listing out the ingredients you will need. Everything is easy to find at the grocery and might even be in your pantry already. Here is your shopping list:
- Canola or Vegetable Oil: used to cook the ground beef and garlic
- Ground Beef: You can also use ground chuck.
- Garlic: adds flavor to the meat
- Soy Sauce: adds Asian flavor and saltiness
- Orange Juice: adds flavor and acidity
- Brown Sugar: adds depth of flavor and sweetness
- Sweet Chili Sauce: adds a little heat and sweetness
- Toasted Sesame Oil: gives that nutty signature Asian flavor
- Cornstarch: thickens the sauce
- Green Onions: used for flavor and garnish
The measurements for each ingredient can be found in the recipe card at the end of this post. You can also save or print the recipe there.
How to Make Korean Ground Beef
This is a great weeknight meal because it comes together in about 20 minutes. The steps are super easy. Here is what to expect:
- Brown the meat: Start this recipe by browning the meat in a cast iron skillet with the garlic. Drain any excess grease.
- Make the sauce: Whisk all the ingredients for the sauce together and set aside until the meat is cooked.
- Combine: Add the sauce to the ground beef and let it simmer until the sauce thickens slightly.
- Serve: Pour the ground beef over rice and serve for dinner!
The complete recipe can be found in the recipe card down below so keep scrolling for all the details.
What to Serve with Korean Ground Beef
We like to serve this delicious Korean ground beef over cooked white rice. It would also be great with some Asian noodles like ramen, udon, rice noodles or chow mein noodles.
A side of steamed broccoli, sauteed snap peas, or grilled asparagus would all work great. Any vegetable side will totally work, or our yummy Asian cucumber salad!
You could also serve this ground beef in lettuce leaves to make them lettuce wraps just like your chicken lettuce wraps!
Storage Tips
This recipe is a great recipe for freezing either before or after cooking it (perfect for meal prep!). To freeze it before cooking, whisk all the sauce ingredients together and freeze the sauce. Then when you are ready to make this recipe, pull the sauce out of the freezer. Let it sit at room temperature for about a half hour and then brown the meat combine. So easy!!
To freeze it after cooking it, let it cool completely and then store the ground beef in a ziploc bag or freezer safe container. It will keep for up to 3 months.
If you have some leftovers that you plan to eat in the next few days, store them in the refrigerator. They will keep for 4-5 days. Reheat them in the microwave for a quick lunch or dinner. You can also reheat them on the stove top. You may want to add a little beef broth to keep it from drying out.
We have stepped out of the usual ground beef recipes and added a Korean twist to make a fabulous Korean ground beef recipe that is inexpensive and on the dinner table in less than 30 minutes! It is a weeknight family dinner winner!
More Easy Ground Beef Recipes
Description
This easy Korean ground beef recipe is a tasty dinner idea that is light on the budget but heavy on the bold Korean flavors! You’re family is going to love it!
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Heat the oil in a cast iron pan over medium high heat. Add the ground beef and garlic, using a meat chopper to break up, cook until browned all the way through, about 3-5 minutes, then drain grease.
2 lbs Ground Beef, 4 Cloves Garlic, 1 Tablespoon Canola or Vegetable Oil
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Whisk together the remaining ingredients.
1/2 Cup Soy Sauce, 1/2 Cup Orange Juice, 1/2 Cup Brown Sugar, 1/4 Cup Sweet Chili Sauce, 2 teaspoons Toasted Sesame Oil, 1 Tablespoon Cornstarch
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Pour the ingredients all over the beef and simmer until thickened slightly.
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Serve over rice with steamed veggies and garnish with green onions.
2 Green Onions
Calories: 404kcal
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Pizza Burgers
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Why choose between burgers and pizza when you can have both!
These pizza burgers start with generously seasoned ground beef & pepperoni patties topped with a cheesy pepperoni pizza topping.
What is a Pizza Burger?
This pizza burger is just like it sounds – a juicy pizza-inspired ground beef patty topped with our favorite pizza toppings.
- Customizable! Just like a pizza, you can add in or switch out the ingredients at will!
- Kids love pizza burgers! Make a custom topping for each of your little “customers!”
- Perfect for making ahead, just form the ground beef with pepperoni mixture into patties and freeze with a layer of wax paper in between.
Ingredients for Pizza Burgers
Ground beef – Lean ground beef is a classic for burgers, but any ground meat will do. Go ahead and substitute ground chicken or turkey for less fat and fewer calories. Use your favorite veggie burger as the foundation for the pizza toppings if preferred!
Mix-ins & Toppings – Try variations with different meats or grated cheeses. Instead of pepperoni, make the patty mix with cooked sausage, onions, mushrooms, bacon crumbles, or diced ham. Grate in some smoked provolone, Gruyere, or feta. For the best homemade flavor, try this amazing pizza sauce recipe!
Bun – Feeling ambitious? Make homemade hamburger buns or try this crusty homemade pizza dough recipe. Or, serve your pizza burgers on your favorite packaged sesame seed buns.
How to Make Pizza Burgers
- In a skillet, fry bell peppers with diced pepperoni, then cool (per recipe below).
- Mix ground beef with cheese, seasonings, and pepperoni mixture. Form into patties.
- Cook patties in a skillet until almost done.
- Spread buns with garlic butter and toast under the broiler.
- Top patties with pizza sauce, mozzarella, and pepperoni slices, and place patties on a rack under the broiler to melt.
- Place burgers on buns and serve with extra heated pizza sauce for dipping if desired.
Tips for the Best Pizza Burgers
- Make them extra cheesy! After toasting the buns, spread them with sauce and extra cheese and pop them under the broiler to melt.
- For tender burgers, avoid overcooking or over-mixing. Use a meat thermometer to check for doneness at 160° F.
- This is a juicy sandwich! If your homemade buns have an extra chewy crust, spread some melted butter on the top to soften them for easier bites!
- Let the flavors meld. After making the ground beef mixture, allow it to rest in the refrigerator for 4 hours or overnight for the seasonings to fully penetrate and intensify.
Storing Pizza Burgers
Leftover pizza burgers will keep in the refrigerator for 3-4 days. To freeze, cool completely without the cheese or sauce, and layer between sheets of parchment or wax paper for up to 4 months. Reheat in the oven in a foil pack, then broil with the sauce and toppings added.
Pizza-Inspired Perfection
Did you make this Pizza Burger recipe? Leave us a rating and a comment below!
Pizza Burger
Pizza Burgers are a fun combination of juicy burgers and cheesy pizza, all in one bite!
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In a medium skillet, cook the pepperoni and green pepper over medium heat until the green pepper is tender, about 4 minutes. Cool completely.
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In a medium bowl, combine ground beef, parmesan cheese, Italian seasoning, garlic powder, and the pepperoni mixture. Form into 4 ½-inch thick patties.
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Heat the olive oil in an oven-proof skillet over medium heat and add the patties. Cook 4-6 minutes per side or until they reach 150°F. (see notes for other cooking methods)
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Meanwhile, heat the pizza sauce on the stovetop or in the microwave.
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Turn the broiler on to high. Spoon 1 tablespoon of pizza sauce over each patty and top with mozzarella cheese and pepperoni slices. Broil 1-2 minutes or until cheese melts and begins to brown. Rest for 3 minutes or until the beef patties reach 160°F.
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Meanwhile, spread garlic butter on the buns and broil 1-2 minutes or until lightly toasted.
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Place a beef patty on each bun to serve. Warm additional pizza sauce for dipping if desired.
To Prepare on the Grill:
Preheat grill to medium-high heat.
Prepare the beef patties as directed and grill for 6-8 minutes per side or until cooked through.
Turn the grill off and top with the warmed sauce, cheese, and pepperoni. Close the lid of the grill and let the patties rest until the cheese has melted.
Chill leftover pizza burgers for 3-4 days in the fridge. Freeze them without cheese or sauce between parchment for up to 4 months. Reheat in the oven, then broil with sauce and toppings.Calories: 770 | Carbohydrates: 41g | Protein: 46g | Fat: 47g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 264mg | Sodium: 1090mg | Potassium: 531mg | Fiber: 0.5g | Sugar: 1g | Vitamin A: 1150IU | Vitamin C: 9mg | Calcium: 285mg | Iron: 4mg
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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Holly Nilsson
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