Tag: lean ground beef

Cozy Ground Beef and Cabbage in One Pot
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Ground beef and cabbage simmer together in this easy, comforting one-pot meal that’s full of cozy, savory flavor. It’s a simple, budget-friendly dinner that’s perfect for busy weeknights.
Flavor: Savory browned beef simmered in a rich tomato broth with tender cabbage, a tangy splash of Worcestershire, and a light dill finish.

Why Make It: One pot, minimal chopping, and cabbage roll flavor without the rolling. The cabbage cooks down tender for a hearty, hands-off dinner.

Recommended Tools: Make this in a 4-quart Dutch oven or a deep sauté pan with a lid, using a sturdy spoon to break up the beef and give everything a good stir as it simmers.

Serving Suggestions: Serve over rice, egg noodles, or mashed potatoes, top it with a little parmesan, and enjoy the leftovers for lunch the next day.
What You’ll Need
- Beef: Choose lean ground beef to keep it less greasy. Remember to drain the oil after browning so the sauce stays rich, not oily.
- Cabbage: Choose a firm, heavy head of cabbage. I prefer green cabbage but bagged, chopped cabbage or coleslaw mix is a great shortcut.
- Tomato Sauce Base: For a smoother sauce, replace the diced tomatoes with crushed. For a spicier version, use a can of Rotel instead of regular diced tomatoes. The beef broth can be substituted with chicken broth.
- Variations: For a little kick, add red pepper flakes or a pinch of cayenne with the dill. Sliced bell peppers or shredded carrots can also be added to the cabbage. Or make it cheesy with a sprinkle of Parmesan at the end.
How To Make Ground Beef and Cabbage
1. Cook and drain ground beef (full recipe below).
2. Stir in the remaining ingredients, scraping the brown bits up.
3. Simmer covered until the cabbage is tender.
Serve over rice or with egg noodles.
Letting the beef cook undisturbed for a few minutes will help it develop a crust.

Be sure to scrape up all those browned bits after adding the broth. They add so much flavor to the sauce.

Add cabbage in big handfuls and stir as it wilts down.

Simmer covered for tender cabbage, then simmer uncovered at the end for a thicker, richer sauce.

For a more “cabbage roll” vibe, add a pinch of smoked paprika or a spoonful of tomato paste.
How To Store and Reheat

Fridge: Store leftovers in an airtight container in the refrigerator for up to 4 days.

Freeze: It will keep in the freezer for up to 3 months. The cabbage will be a little softer but still tasty.

Reheat: Thaw in the fridge overnight if frozen. Warm on the stovetop over medium-low with a splash of broth or water, or microwave covered, stirring once or twice until heated through.

Easy Ground Beef Dinners

Did you enjoy this Ground Beef and Cabbage Recipe? Leave a comment and rating below.
Prep Time 10 minutes

Cook Time 35 minutes

Total Time 45 minutes

Heat olive oil in a 4qt Dutch oven over medium high heat. Add the ground beef and let it cook for 3 to 4 minutes without stirring to form a nice crust on one side. Break it up with a spoon, continue cooking until no pink remains. Drain any fat.

Add the onion and garlic and cook 3 minutes more. Add the broth, scraping up any browned bits on the bottom of the pan. Add the cabbage, diced tomatoes, tomato sauce, Worcestershire sauce, dill, salt, and pepper.

Stir, cover, and simmer for 18 to 25 minutes or until the cabbage is tender, stirring occasionally. Simmer uncovered for 3 to 5 minutes to thicken if desired. Season with additional salt and pepper to taste.

Serve over rice or pasta if desired.

Store leftovers for up to 4 days in the refrigerator.

Calories: 267 | Carbohydrates: 12g | Protein: 16g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 466mg | Potassium: 653mg | Fiber: 4g | Sugar: 7g | Vitamin A: 312IU | Vitamin C: 45mg | Calcium: 88mg | Iron: 3mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Beef, 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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Holly Nilsson

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February 16, 2026
Cozy Ground Beef Pasta Perfect for Busy Nights
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This creamy ground beef pasta is an easy one-skillet recipe that comes together in less than 30 minutes. Made with pantry staples, it’s a cozy weeknight favorite with a rich tomato cream sauce.
Flavor: Beefy marinara sauce with herby notes of basil and oregano, finished with heavy cream, then tossed with pasta.

Skill Level: This beginner-friendly recipe is easy-to-make and so forgiving.

Serving Suggestions: Garnish with Parmesan, parsley, or red pepper flakes, and serve with Homemade Garlic Bread and a Caesar Salad for a hearty meal.

Yield: Feeds up to six people as written, or double to feed a crowd.

Best Ingredients, Easy Swaps

Pasta: Use short shapes that hold creamy tomato sauce well. Rigatoni grabs the most sauce, but rotini, penne, or other medium pasta work well, too.

Lean Ground Beef: 85-90% lean keeps the sauce creamy, not greasy, but still flavorful. For a lighter version, use lean ground turkey or chicken.

Marinara Sauce: Use a marinara you already love, or make this homemade marinara sauce.

Heavy Cream: Heavy cream makes the smoothest tomato cream sauce. Swap in half-and-half, but keep the simmer gentle and expect a slightly thinner sauce.

Herbs & Spices: Basil, oregano, and garlic powder give this dish a classic Italian flavor. Swap in Italian seasoning if that’s what you have, and add in some red chili flakes for heat.

Variations

Cheesy Version: Stir in a cup of shredded mozzarella at the end, and top with Parmesan for extra-cheesy flavors.

Veggie Boost: Add in some fresh mushrooms while browning the beef. Or stir in some baby spinach at the end, just until wilted.

How to Make Creamy Ground Beef Pasta

Brown the ground beef with onions, and add the spices.

Add broth, marinara, tomato paste, and salt, and allow to thicken.

Add heavy cream to the sauce and lightly simmer (full recipe below).

Add cooked pasta to the sauce and stir to coat.

Always salt the pasta water well for a flavorful base that won’t taste bland under the sauce.

For creamy, not oily sauce, be sure to drain the beef well after browning, especially if you are using anything but extra lean.

Marinara, tomato paste, and beef broth are the secret ingredients that make this sauce taste so good. Let them simmer together for a bit before adding the cream.

Reserve some pasta water to use to thin out the sauce, if needed. It also helps the sauce cling to the noodles.

Keep the pasta al dente, especially if you are planning to have leftovers. Otherwise, the pasta will get too soft when reheated.

Leftovers That Stay Creamy

Refrigerate leftovers in an airtight container for up to 4 days. Creamy pasta can be frozen, but it keeps a better texture if the sauce is frozen on its own for up to three months. Then, just cook fresh pasta when ready to serve.

Reheat slowly on the stove or in the microwave with a small splash of liquid, giving it a good stir. If you plan for leftovers, save a little extra sauce since the pasta soaks it up overnight.

Quick Comfort Food Pasta Dishes

Did you make this creamy ground beef pasta? Leave a comment and rating below.
Prep Time 5 minutes

Cook Time 21 minutes

Total Time 26 minutes

In a large skillet, brown the beef and onion over medium heat until no pink remains. Drain any fat.

Stir in basil, oregano, and garlic powder. Cook 1 minute.

Add marinara, beef broth, tomato paste, and salt. Bring to a simmer and cook 5 to 7 minutes until slightly thickened. Add heavy cream* and let simmer an additional 5 minutes.

Meanwhile, cook rigatoni in salted water according to package directions, al dente. Reserve ½ cup pasta water and drain well. Do not rinse.

Add the cooked pasta to the sauce and toss to coat, adding pasta water if needed. Simmer 2 minutes to thicken.

Season with additional salt and pepper to taste.

*After adding cream, simmer the sauce gently, since dairy can separate if boiled.

Calories: 575 | Carbohydrates: 60g | Protein: 30g | Fat: 23g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 99mg | Sodium: 1001mg | Potassium: 897mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1055IU | Vitamin C: 10mg | Calcium: 82mg | Iron: 5mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Beef, Dinner, Entree, 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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February 12, 2026
Teriyaki Meatballs

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These teriyaki meatballs are tender, juicy, and coated in a sweet, tangy glaze that’s loaded with flavor. Serve them over rice or noodles, or set them out as a crowd-pleasing appetizer, for a quick, delicious meal everyone will love.

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Holly Nilsson

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October 25, 2025
Taco Bake
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If you’re looking for an easy weeknight dinner everyone will love, I’ve got you covered!

This taco bake casserole has layers of seasoned beef, refried beans, and gooey cheese packed with bold Tex-Mex flavors.

Best of all, this dish uses ingredients you likely have on hand already!
You can prep up to a day ahead and bake when ready!

It’s easy to make and a great way to feed a crowd.

Family-friendly with flavor in every bite.

It’s budget-friendly; add extra veggies or tortilla chips to stretch it further.
What You’ll Need for This Taco Bake Recipe
- Beef: Use lean ground beef, chicken, or turkey in this recipe.
- Vegetables: I use a combination of my fave southwest inspired veggies like corn and bell peppers. Any finely chopped vegetable can be added.
- Refried Beans: Canned refried beans add great texture, and they also add fiber and satisfy hungry bellies longer. Adding a little sour cream adds tang and creaminess.
- Salsa: Salsa makes this dish saucy and adds flavor. Use hot, medium, or mild, based on your preference.
- Cheese: A Mexican cheese blend includes cheddar, Monterey jack, asadero, and quesadilla cheeses. Mix and match any cheeses you like including cotija, pepper jack, or Colby.
- Chips: Use any brand of plain tortilla chips or even Fritos corn chips. Don’t worry if some are broken, they’ll be perfect in every bite! In a pinch, broken taco or tostada shells can be used instead.
How to Make a Taco Bake

This taco bake casserole has minimal prep with maximum flavor!
1. Cook beef. Mix in seasonings and veggies (recipe below).
2. Combine refried beans and sour cream.
3. Layer chips, meat, beans, and cheese, with a final topping of cheese.
4. Oven bake until bubbling hot.
Add desired toppings.
Veggies: shredded lettuce, diced tomatoes, jalapenos

Sauces: sour cream, salsa, guacamole, salsa verde

Other: shredded cheddar cheese, sliced black olives, cilantro
Storing Taco Bake
- Keep leftover taco bake covered in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop and serve with fresh tortilla chips and cheese.
- Freeze portions in zippered bags for up to 3 months and thaw overnight in the fridge. Reheat as noted above, adding fresh chips and cheese.
More Tasty Casseroles to Try

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Taco Bake

Layers of spicy ground beef, tortilla chips, refried beans, and cheese are baked together for hearty flavor in every bite!

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Cook ModePrevent your screen from going dark

Preheat the oven to 375°F. Grease a deep 9×13-inch baking dish.

Heat a large skillet over medium-high heat. Add the beef and onion, cooking while breaking up with a spoon until no pink remains. Drain any fat.

Add the bell pepper, corn, ½ cup water, and taco seasoning. Stir and let simmer until the water mostly has evaporated, about 4 minutes. Stir in the salsa and remove from the heat.

In a medium bowl, combine refried beans and sour cream.

Place half of the tortilla chips in the bottom of the dish. Spoon half of the beans in tablespoons over the tortilla chips. Top with half of the meat mixture and 1 cup of cheese. Repeat the layers with the remaining tortilla chips, bean mixture, meat mixture, and the remaining 2 cups of cheese.

Bake the casserole uncovered for 20 to 25 minutes or until bubbly and browned.

Add toppings and serve.

Add any toppings as desired. We love lettuce, tomatoes, green onion, and additional sour cream.
Refrigerate up to 4 days.
Freeze for up to three months. Thaw in the refrigerator before reheating in the microwave or oven.

Calories: 623 | Carbohydrates: 51g | Protein: 27g | Fat: 35g | Saturated Fat: 14g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 89mg | Sodium: 1439mg | Potassium: 547mg | Fiber: 8g | Sugar: 6g | Vitamin A: 1116IU | Vitamin C: 18mg | Calcium: 385mg | Iron: 3mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Beef, Casserole, Dinner, Entree, Lunch, Main Course

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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October 1, 2024