Mastering Ground Beef: Your Ultimate Guide to Versatile, Budget-Friendly Meals

Originally crafted by Kim Tilley, this comprehensive “Hamburger Plan” has become a staple for countless home cooks seeking efficiency and flavor. As one of my most frequently used culinary frameworks, it centralizes beloved recipes and strategies, proving invaluable for streamlined meal preparation. If you’re looking to transform humble ground beef into an array of exciting, freezer-friendly dishes, you’ve come to the right place.

The Strategic Game Plan: Maximizing Ground Beef Potential

Ground beef stands out as an incredibly versatile ingredient, particularly well-suited for large-batch cooking and efficient meal preparation. Unlike cuts of chicken or turkey that often require tedious dicing or slicing, ground beef is inherently “loose,” making it exceptionally easy to handle in quantity. This plan leverages its adaptability by focusing on “master recipes” – foundational dishes that can be prepared in bulk and then transformed into a multitude of “secondary recipes.” This approach not only saves significant time during busy weekdays but also ensures a diverse and exciting menu without constant cooking from scratch.

My strategy revolves around creating large batches of these master recipes. You can either assemble the secondary recipes immediately after preparing the master batch or, even more conveniently, freeze pre-portioned amounts of the master recipe. This allows you to effortlessly assemble secondary dishes on the day you plan to serve them, significantly reducing last-minute cooking stress. This method has been particularly helpful for me when experimenting with new recipes or simply managing a busy household schedule, ensuring delicious home-cooked meals are always within reach.

Core Hamburger Plan Recipes: From Foundation to Feast

This comprehensive plan is designed to make the most of ground beef, offering a mix of standalone recipes and versatile master preparations that can be adapted into various exciting meals. Here’s an overview of the recipes you’ll master, providing endless possibilities for your kitchen:

Hamburger Patties: Classic, customizable, and perfect for grilling or pan-frying from raw ground beef.
Perdenales River Chili: A hearty, flavorful master recipe ideal for making a substantial batch. This chili serves as a fantastic base for numerous other dishes, including:
- Taco Meat
- 5-Way Chili (Cincinnati-style)
- Freezer Burritos
- Ravioli Filling
- South of the Border Lasagna
- Deep Dish Mexican Pizza
- Chili Pot Pies
- Empanadas
Freezer Stash Meatballs and
Lean Meatballs: Two excellent master recipes for versatile meatballs, perfect for quick assembly into dishes like:
- Italian Meatball Subs
- Spaghetti and Meatballs
- Easy Meatball Stew
- School Night Meatball Soup
- Meatball Minestrone
- Baked Ziti and Meatball Casserole
- Chili Meatball Supper
- Scandinavian Meatballs
- Sweet and Sour Meatballs
Beef Porcupines: A comforting, classic meatball-and-rice dish.
Italian Meatloaf: A flavorful and easy-to-prepare meatloaf, perfect for weeknight dinners or meal prep.
Italian Meatloaf Sandwiches: A delicious way to enjoy leftover Italian Meatloaf.
Mexican Meatloaf: A richly spiced meatloaf offering a unique twist.
Bierrocks: Savory pastry pockets filled with beef, cabbage, and cheese.
Cheeseburger Turnovers: Handheld delights inspired by the classic cheeseburger.
Maid Rites (Crumbly Hamburgers): A simple yet satisfying loose meat sandwich.
Simple Salisbury Steak: A classic, comforting dish easily adapted from a well-loved recipe.
BBQ Beef (Beanless Sloppy Joes): A delicious, freezer-friendly take on sloppy joes.
Easy Goulash: A versatile and hearty one-pot meal.
Tortilla Mini Burgers: Fun, bite-sized burgers wrapped in tortillas.

Crafting Perfect Hamburger Patties

Creating your own hamburger patties from raw ground beef is an incredibly simple way to prepare for future meals or a quick grilling session. Start with quality lean hamburger for the best results. For seasoning, I typically incorporate a blend of onion powder, garlic powder, and a good seasoning salt. Occasionally, I’ll add half a packet of onion soup mix per pound of hamburger for an extra depth of savory flavor. When handling the raw meat, I always recommend wearing rubber gloves – it makes the process much more pleasant and cleanup a breeze!

From approximately six pounds of hamburger, I can typically form around 40 patties. To ensure they don’t stick together during freezing, I stack them with waxed paper in between each patty. These stacks are then placed on a cookie sheet and frozen solid. Once fully frozen, transfer the patties into a freezer-safe Ziploc bag for long-term storage. This method allows you to pull out just the right number of patties whenever you need them, perfect for impromptu barbecues or quick weeknight dinners.

The Versatile Masterpiece: Perdenales River Chili

This Perdenales River Chili recipe is a true workhorse in the “Hamburger Plan.” It yields a generous, flavorful batch that’s perfect for feeding a crowd or freezing for future meals. Its rich, hearty flavor profile makes it an excellent standalone dish, and its robust texture allows it to seamlessly transition into numerous other exciting recipes. For added convenience, I believe this recipe could easily be adapted for a slow cooker, allowing you to set it and forget it.

Perdenales River Chili Recipe

4 pounds coarsely ground chuck (lean hamburger works beautifully)
1 large onion, chopped
2 cloves garlic, minced
1 (28-ounce) can whole tomatoes, undrained and chopped
2 cups water
2 tablespoons chili powder
2 teaspoons salt
1 teaspoon ground oregano
1 teaspoon ground cumin

Instructions: Combine the ground meat, chopped onion, and minced garlic in a large Dutch oven. Cook over medium heat, stirring frequently to crumble the meat, until it is thoroughly browned. A useful tip to aid browning and prevent large clumps is to add a little water to the ground beef as it cooks. Once browned, carefully drain any excess fat. Add the remaining ingredients (tomatoes, water, chili powder, salt, oregano, and cumin) to the Dutch oven and mix everything well. Cover the pot and allow it to simmer gently for approximately 1 hour, stirring occasionally to prevent sticking and ensure even cooking. This recipe yields about 12 cups, making it ideal for doubling if you plan on extensive meal prepping!

Transforming Perdenales River Chili: Secondary Recipes

Taco Meat Made Easy

One of the simplest and most delicious transformations for your Perdenales River Chili is converting it into taco meat. Simply use the chili as is! Its seasoned, savory profile is perfect for filling soft tacos (which I affectionately call burritos!). Serve it generously with your favorite toppings: shredded cheddar cheese, crisp lettuce, diced fresh tomatoes, a dollop of tangy salsa, and creamy sour cream. It’s an instant crowd-pleaser and a fantastic way to enjoy your prepared chili.

The Hearty 5-Way Chili

Inspired by classic Cincinnati chili parlors, our 5-Way Chili offers a layered, comforting meal. Begin by serving a generous portion of your Perdenales River Chili over a bed of cooked pasta. Top this with a layer of warm kidney beans (canned varieties work perfectly for convenience), followed by a sprinkling of shredded cheese, and finally, a scattering of finely chopped raw onion. This combination delivers a satisfying blend of textures and flavors, reminiscent of a great chili restaurant experience.

Effortless Burritos for the Freezer

Freezer burritos are a lifesaver for quick lunches or dinners, and your Perdenales River Chili makes the perfect filling. These burritos are incredibly easy to assemble and store, ensuring a wholesome meal is always just minutes away.

Perdenales chili (pre-cooked and cooled)
Flour tortillas (large size works best)
Shredded cheddar cheese
Refried beans (optional, but adds a creamy texture)

Assembly Instructions: Lay a flour tortilla flat. Place about a quarter cup of chili (estimate by eye) in the center of the tortilla. If using, add a spoonful of refried beans and then top with a sprinkle of shredded cheese. Fold the sides of the tortilla over the filling, then roll it up tightly from the bottom, ensuring the seam is securely tucked. Place the rolled burritos seam-side down on a cookie sheet and freeze them individually until solid. Once frozen, transfer them to a large Ziploc bag for convenient, long-term freezer storage.

To Reheat: Simply remove a frozen burrito from the bag and microwave on high for 2-3 minutes, or until thoroughly heated through and the cheese is melted and bubbly. It’s that easy!

Homemade Ravioli with Chili Filling

Making your own ravioli might sound daunting, but with the right tools and this straightforward recipe, it’s a rewarding experience. I often use a half-moon shaped press called the “Pocket Gourmet” for perfect results, but I’ve also included modifications for assembling them without specialized equipment. The rich Perdenales River Chili makes an exceptionally flavorful and hearty filling.

For the Dough:

3 cups all-purpose flour
3 large eggs
1-2 teaspoons salt (to taste)
¼ cup water
2 tablespoons olive oil

Dough Preparation: In a large mixing bowl, beat the eggs well. Gradually add the flour and salt, mixing until combined. Continue to work the mixture until it forms a firm ball of dough, adding a little more flour if necessary to achieve the right consistency. Transfer the dough ball to a lightly floured surface and knead for 5-10 minutes until it becomes smooth and elastic. Cover the dough with a clean kitchen towel and let it rest for 10-15 minutes. This resting period helps the gluten relax, making the dough easier to roll. Finally, roll the dough on a lightly floured surface until it is paper-thin. Use immediately to prevent it from drying out.

To Assemble Ravioli (without a press): Once your dough is rolled thin, place small mounds of the cooled Perdenales chili filling onto one half of the dough. Space the mounds about an inch apart, adjusting the size based on your desired ravioli dimensions. Using a basting brush, lightly moisten the dough *between* each filling mound with water – this acts as your “glue.” Carefully fold the other half of the dough (the unfilled side) over the top of the filling-laden half. Gently press down around each filling mound, working to seal in the filling and remove any air pockets. Using a knife or pastry wheel, cut the dough into squares, separating the sealed filling mounds. Place the finished ravioli on waxed paper or a lightly greased cookie sheet and freeze until solid (ensure they don’t stick to avoid tearing!). Once frozen, transfer to a Ziploc bag for easy storage.

To Assemble Ravioli (with a press): If you have a ravioli press, use its base to cut out dough circles. Place one dough circle into the press, add a small amount of chili filling, and brush one half of the dough’s edges with water. Close the press firmly, ensuring the filling is completely sealed within the dough. Freeze the assembled ravioli on a cookie sheet.

To Serve: Bring a large pot of water to a rolling boil. Add the frozen ravioli and cook for 3-5 minutes, or until they float to the surface and are cooked al dente. Drain well. Top your homemade ravioli with your favorite hot tomato sauce, a creamy alfredo sauce, or whatever your heart desires! They are also delicious cooked directly in your chosen sauce instead of water. Enjoy this truly gourmet experience!

South-of-the-Border Lasagna: A Zesty Twist on a Classic

This “South-of-the-Border Lasagna” offers a vibrant, flavorful alternative to traditional Italian lasagna, incorporating zesty Mexican-inspired ingredients. It’s a fantastic way to utilize your pre-made Perdenales River Chili, making assembly incredibly quick and easy. The layers of tortillas, seasoned meat, cheese, and chiles create a comforting and exciting dish perfect for family dinners.

1 pound ground beef (or equivalent Perdenales chili)
1 (15-ounce) can tomato sauce
1 (8-ounce) can tomato sauce
1 (1 ¼-ounce) package taco seasoning mix
1 (4.5-ounce) can chopped green chiles, divided
4 (12-inch) flour tortillas
1 (8-ounce) container refrigerated guacamole dip
1 cup (4 ounces) shredded Monterey Jack cheese, divided
1 jalapeno pepper, sliced and seeded (optional, for extra heat)

Preparation: If you’re not using pre-made Perdenales chili, start by browning 1 pound of ground beef in a skillet, stirring to crumble. Drain off any excess fat. In a medium saucepan, combine the 15-ounce and 8-ounce cans of tomato sauce with the taco seasoning mix. Bring this mixture to a boil, then reduce the heat and let it simmer for 10 minutes. Remove from heat and reserve ¼ cup of this seasoned tomato sauce for later. Add the cooked beef (or Perdenales chili) and half of the chopped green chiles to the remaining tomato sauce mixture, stirring to combine.

Assembly: Lightly grease a 12-inch pizza pan or, for easier freezing and removal, line a casserole dish or cake pan with foil. Place one flour tortilla on the bottom. Layer with half of the meat mixture, followed by another tortilla. Spread the guacamole dip evenly over this tortilla, then sprinkle with half of the shredded Monterey Jack cheese and the remaining green chiles. Top with the third tortilla, then spread the remaining meat sauce evenly. Finish with the last tortilla and spoon the reserved ¼ cup of tomato sauce over the top. Bake in a preheated oven at 350°F (175°C) for 30 minutes. Remove from the oven, sprinkle with the remaining cheese, and bake for another 5 minutes, or until the cheese is melted and lightly golden. If desired, garnish with fresh jalapeno slices before serving. This recipe yields 4 satisfying servings.

Kim’s Note: I’ve learned that while I adore guacamole, it can sometimes cause a “mutiny” among my family members! If guacamole isn’t a hit in your household, feel free to omit it or substitute with a mild salsa for a delicious alternative. The goal is a happy kitchen!

Deep Dish Mexican Pizza: A Crowd-Pleasing Casserole

Adapted from the “Fresh N’ Easy Cookbook” pamphlet, this Deep Dish Mexican Pizza is a hearty and flavorful dish that cleverly uses your Perdenales River Chili. It’s perfect for a casual family meal or entertaining, offering a comforting blend of textures and bold Mexican flavors. This recipe truly shines with its custom cornmeal crust and abundant toppings, becoming even better after a day or two in the fridge!

For the Crust:

2 ½ cups biscuit baking mix (such as Bisquick or your homemade mix)
½ cup cornmeal (masa harina is highly recommended for its fine texture)
½ cup water
¼ cup margarine or butter, melted

Crust Preparation: Preheat your oven to 425°F (220°C). In a medium bowl, combine the biscuit baking mix, cornmeal, water, and melted margarine or butter. Mix thoroughly until a cohesive dough forms. Press this dough evenly into a greased 15″ x 10″ casserole dish. This recipe makes a generous amount, so you could also divide it between two smaller dishes, like pie plates. Ensure the dough covers both the bottom and extends up the sides of the dish. Bake the crust for 10 minutes, then remove from the oven and set aside.

For the Pizza Topping:

1 pound ground beef (or your prepared Perdenales chili)
½ cup chopped onion
1 can (8 oz) your favorite tomato sauce
1 can green chilies (optional, for extra kick)
2 teaspoons or 1 cube beef bouillon (if not using chili)
1 teaspoon chili powder (if not using chili)
¼ teaspoon ground cumin (if not using chili)
1 can (16 oz) refried beans
1 ½ cups shredded cheddar cheese
Chopped tomatoes (for garnish)
Shredded lettuce (for garnish)
Sliced pitted olives (for garnish)
Any other toppings of your choice (e.g., sour cream, jalapeños)

Pizza Assembly: If you are using raw ground beef instead of Perdenales chili, brown the onion and ground beef in a skillet, then drain off any excess fat. Stir in the tomato sauce, green chilies (if using), beef bouillon, chili powder, and cumin. Cook, stirring frequently, until the bouillon dissolves and the mixture is well combined. If using Perdenales chili, simply ensure it is heated through.

Spread the refried beans evenly over the pre-baked crust. Follow with the meat mixture, spreading it smoothly over the beans. Finally, sprinkle the shredded cheddar cheese generously over the top. Return the pizza to the oven and bake for another 10 minutes, or until the cheese is melted and bubbly. Garnish with fresh chopped tomatoes, shredded lettuce, sliced olives, and any other desired toppings before serving. Leftovers are fantastic and often taste even better after a day or two in the refrigerator! This pizza also freezes well for future enjoyment.

Notes: This recipe is incredibly adaptable! Feel free to use whatever biscuit mix you have on hand, or even homemade biscuit dough with added cornmeal. For the beans, any thick spreading variety works well. When it comes to the meat, I’ve successfully used leftover chili, goulash, ground turkey, or Italian sausage. Don’t be afraid to mix cheeses – a little cheddar combined with other varieties can go a long way. And don’t stress if you’re missing a few spices like cumin, or even (heaven forbid!) if you run out of chili powder; this pizza tastes great regardless!

Homemade Basic Biscuit Mix: A Versatile Kitchen Staple

Having a batch of homemade basic biscuit mix on hand is a game-changer for quick baking. It’s an excellent alternative to store-bought mixes like Bisquick and can be used for a variety of dishes, including the Deep Dish Mexican Pizza crust, pancakes, waffles, and dumplings. This recipe yields a substantial amount, ensuring you’re well-stocked for multiple meals.

10 cups all-purpose flour
⅓ cup baking powder
1 tablespoon salt
2 cups shortening

Instructions: In a very large bowl, combine the flour, baking powder, and salt. Whisk these dry ingredients together thoroughly. Add the shortening and cut it into the dry mixture using a pastry blender until the mixture resembles coarse crumbs. Alternatively, you can make the mix in batches: combine the dry ingredients first, then process 2 ½ cups of the dry mix with ½ cup of shortening in a food processor, gradually combining all the dry mix with the shortening until uniformly crumbly.

Store your homemade biscuit mix in a tightly sealed container. At room temperature, it will keep well for a few months. For extended freshness, especially in warmer climates, store it in the refrigerator. I typically use my entire batch within a month, so I keep it conveniently with my other baking supplies.

Ways to Use Your Basic Biscuit Mix:

Pancakes: Combine 2 cups of mix with 1 cup milk and 2 eggs.
Waffles: Mix 2 cups of mix with 2 tablespoons vegetable oil, 1 egg, and 1 ⅓ cups milk.
Dumplings: Stir together 2 cups of mix with ⅔ cup milk.
Other Ideas: This mix can be substituted for Bisquick in virtually any recipe that calls for it, offering a foundation for countless creative dishes.

Hearty Chili Pot Pies: A Comforting Meal in a Crust

These chili pot pies are the ultimate comfort food, especially when made with your flavorful Perdenales River Chili. Encased in a delicious cornmeal biscuit crust, they can be prepared as one large family-sized pie or as individual servings using muffin pans (jumbo-sized muffin pans work perfectly for this). This recipe provides a wonderful way to enjoy chili in a new, exciting format.

For the Crust (double recipe for optimal coverage):

2 ½ cups biscuit baking mix (use Bisquick or your homemade basic biscuit mix)
½ cup cornmeal (masa harina is preferred for its finer texture)
½ cup water
¼ cup margarine or butter, melted

Crust and Assembly Instructions: Preheat your oven to 425°F (220°C). In a medium bowl, combine the biscuit baking mix, cornmeal, water, and melted margarine or butter, mixing until a cohesive dough forms. Lightly grease your muffin pan (if making individual pies) or a cake pan (for a large pie). Press half of the dough mixture into the bottom and up the sides of your chosen pan(s) to form the base crust. Bake this crust in the preheated oven at 350°F (175°C) for 10 minutes. Remove from the oven.

Carefully fill the pre-baked crusts with your prepared Perdenales River Chili. Top with the remaining dough to form the upper crust, sealing the edges. Return to the oven and bake for another 10 minutes, or until the top crust is golden brown and cooked through. Once cool, carefully remove the pot pies from the muffin pan (liners can be helpful here) or lift the large pie out using the foil lining. These pot pies freeze exceptionally well, making them ideal for future quick meals.

To Serve Frozen: Reheat individual pot pies in the microwave for a few minutes on medium power, or bake in a preheated oven at 300°F (150°C) for approximately 30 minutes, or until heated through.

Other Filling Suggestions: While chili is fantastic, feel free to experiment with other savory fillings! Try a mixture of ground beef and cheese, shredded barbecued chicken, pulled BBQ pork, or even the BBQ Beef (beanless sloppy joes) from this plan.

Flavorful Empanadas: Portable Pockets of Deliciousness

These empanadas (ehm-pah-NYAH-dahs) offer a simplified, yet incredibly satisfying, take on the classic savory pastry. While not strictly “authentic,” this recipe is designed to be less labor-intensive without sacrificing flavor, making them perfect for appetizers or a main dish. Your Perdenales River Chili serves as an ideal, richly flavored filling.

You Will Need:

One recipe of your favorite pastry dough (store-bought pie crust or a homemade recipe works well)
Perdenales River Chili or other preferred chili (cooled)

Assembly Instructions: Prepare your pastry dough according to its recipe or package directions. Roll out the dough to about ½ inch thick. Using a round cookie cutter or the rim of a drinking cup, cut out small circles of dough. Place a small teaspoon or less of the cooled chili filling in the center of each dough circle. Lightly brush one edge of the dough circle with a little water – this will help seal the pastry. Fold the other edge of the dough over the filling to create a half-moon shape, pressing the edges together firmly to seal. For a decorative and secure seal, crimp the edges with the tines of a fork.

At this stage, you have the option to either bake and then freeze your empanadas, or freeze them raw to bake later. To bake, follow your pastry recipe’s instructions (typically around 400°F/200°C for 5 minutes, or until lightly browned and crispy). Once baked and cooled, freeze them on a cookie sheet before transferring to a freezer bag. Serve these delightful empanadas as an appetizer or as a main dish alongside other Mexican or Spanish accompaniments like refried beans and Spanish rice.

Freezer Stash Meatballs: Your Ultimate Meal Prep Shortcut

These Freezer Stash Meatballs are an absolute essential for any meal-prepping kitchen. Making a large batch means you’ll always have a supply of perfectly cooked, seasoned meatballs ready to be incorporated into a variety of quick and delicious meals. This recipe yields a generous 48 meatballs, providing 8 servings – perfect for dividing and freezing.

3 pounds lean ground beef
1 ½ cups soft bread crumbs
3 large eggs
6 tablespoons minced onion
3 cloves garlic, crushed
1 ½ teaspoons salt
½ teaspoon pepper

Instructions: Preheat your oven to 400°F (200°C). In a spacious mixing bowl, combine the lean ground beef, soft bread crumbs, eggs, minced onion, crushed garlic, salt, and pepper. Mix thoroughly but gently, ensuring all ingredients are well incorporated without overworking the meat. Shape the mixture into uniform 1 ½-inch meatballs. A miniature ice cream scoop can make this shaping process incredibly fast and consistent.

Arrange the meatballs in two 10-by-15-inch jelly roll pans, ensuring they are not overcrowded. Bake in the preheated oven for 10 to 13 minutes, or until the meat is thoroughly browned, with no trace of pink remaining, and the juices run clear. Once cooked, carefully drain any accumulated fat from the pans. Allow the meatballs to cool completely to room temperature. Divide the cooled meatballs into three equal portions and freeze each portion in vapor-moisture proof containers or heavy-duty freezer bags. These ready-to-use meatballs will significantly cut down on your cooking time for future meals.

Lighter Option: Lean Meatballs

For those seeking a lighter alternative without compromising on flavor, these Lean Meatballs are an excellent choice. Combining lean ground beef and ground turkey, they offer a healthier profile while remaining incredibly tender and versatile for various recipes. This recipe is designed for efficiency, with a work time of just 25 minutes and a total cooking time of 40 to 45 minutes.

3 slices firm white bread, diced
1 pound lean ground beef
1 pound lean ground turkey
2 large egg whites
⅓ cup grated Romano or Parmesan cheese
3 tablespoons grated onion
2 tablespoons minced fresh parsley
1 teaspoon salt
¼ teaspoon coarsely ground black pepper
1 garlic clove, minced

Instructions: Preheat your oven to 425°F (220°C). Line a 15 ½” by 10 ½” jelly-roll pan with foil and lightly spray the foil with nonstick cooking spray to prevent sticking. In a large mixing bowl, combine the diced bread with ⅓ cup of water and mix until the bread is evenly moistened and softened. Add the lean ground beef, lean ground turkey, egg whites, grated Romano or Parmesan cheese, grated onion, minced fresh parsley, salt, coarsely ground black pepper, and minced garlic to the bowl. Mix until all ingredients are thoroughly combined. For easier shaping, you might find it helpful to slightly wet your hands. Shape the mixture into twenty-four uniform 2-inch meatballs.

Place the formed meatballs in the prepared jelly-roll pan. Bake for 15 to 20 minutes, or until they are fully cooked through and lightly browned on the outside. Each meatball contains approximately 70 calories, 9g protein, 2g carbohydrate, 3g total fat (1g saturated), 24mg cholesterol, and 140mg sodium.

Note on Thawing: To thaw these meatballs for use in recipes, simply place the frozen meatballs in the refrigerator overnight. For a quicker thaw, unwrap the frozen meatballs, place them on a microwave-safe plate, and microwave on Medium (50 percent power) for 2 to 4 minutes, or until just thawed through.

Satisfying Italian Meatball Sandwiches/Subs

Transform your frozen meatballs into a delicious and hearty meal with these Italian Meatball Sandwiches. This recipe makes 4 servings and comes together quickly, perfect for a satisfying lunch or dinner.

1 teaspoon olive oil
¾ cup EACH: thin bell pepper strips, thin onion wedges
⅓ Freezer Stash Meatballs (or Lean Meatballs), thawed in refrigerator
1 (14-ounce) jar prepared spaghetti sauce
4 hoagie rolls, split lengthwise
½ cup shredded mozzarella cheese (optional, for extra gooeyness)

Instructions: In a large nonstick skillet, heat the olive oil over medium-high heat until it’s shimmering hot. Add the bell pepper strips and onion wedges to the skillet and cook, stirring frequently, for 3 to 4 minutes, or until they become tender-crisp. Reduce the heat to medium-low. Add the thawed, pre-cooked meatballs and the jarred spaghetti sauce to the skillet. Cover and cook, stirring occasionally, for 5 to 6 minutes, or until the meatballs are thoroughly heated through and the sauce is simmering. Divide the meatball mixture evenly among the split hoagie rolls. If desired, sprinkle with shredded mozzarella cheese and allow it to melt slightly before serving. Each serving without cheese provides approximately 457 calories, 19 grams fat (37.4 percent total calories), 126 milligrams cholesterol, and 1,073 milligrams sodium.

Classic Spaghetti and Meatballs

A timeless favorite that requires little explanation! Simply cook your favorite pasta, warm your prepared spaghetti sauce, and add your thawed Freezer Stash Meatballs or Lean Meatballs. Toss everything together for a comforting and satisfying meal. Garnish with fresh Parmesan cheese and parsley for a perfect finish.

Comforting Easy Meatball Stew

This Easy Meatball Stew is a hearty and warming dish that comes together quickly, especially when you have your Freezer Stash Meatballs on hand. It’s a perfect weeknight meal that makes 4 servings.

1 (12-ounce) jar brown beef gravy
1 (8-ounce) can stewed tomatoes, undrained
¾ cup water
¾ teaspoon dried thyme leaves
⅛ teaspoon black pepper
1 (16-ounce) bag frozen mixed vegetables with potatoes
⅓ Freezer Stash Meatballs (or Lean Meatballs), thawed

Instructions: In a large saucepan, combine the brown beef gravy, undrained stewed tomatoes, water, dried thyme leaves, and black pepper. Bring the mixture to a boil over medium-high heat. Stir in the frozen mixed vegetables with potatoes. Reduce the heat to low, cover the saucepan, and let it simmer for 10 to 15 minutes, or until the vegetables are tender. Finally, stir in the thawed, pre-cooked meatballs and heat through for about 5 minutes, ensuring they are warmed thoroughly. Serve hot for a comforting and complete meal.

Quick School-Night Meatball Soup

When time is of the essence on a busy school night, this Meatball Soup comes to the rescue. It’s a nourishing and flavorful meal that uses your pre-made Lean Meatballs, bringing comfort to the dinner table in no time. This recipe yields a generous pot perfect for family consumption.

½ cup regular long-grain rice
2 cans (13 ¾ to 14 ½ ounces each) chicken broth
3 medium carrots, sliced
3 medium celery stalks, sliced
5 ounces prewashed spinach (half of a 10-ounce bag)
8 frozen Lean Meatballs, thawed and sliced
Shredded or grated Parmesan cheese (optional, for serving)

Instructions: Begin by cooking the regular long-grain rice according to the package instructions. While the rice is cooking, prepare your soup base. In a large pot, combine the chicken broth with 2 cups of water and bring to a boil over high heat. Add the sliced carrots and celery to the boiling broth and return to a boil. Reduce the heat to low, cover the pot, and let it simmer for 5 to 7 minutes, or until the vegetables are tender-crisp. Once the rice is cooked and the vegetables are tender, stir in the prewashed spinach, the cooked rice, and the thawed, sliced meatballs. Continue to heat through for a few minutes until the spinach wilts and everything is warmed. The soup can be served immediately, optionally topped with shredded or grated Parmesan cheese for an extra layer of flavor. Each serving without Parmesan cheese provides approximately 300 calories, 25g protein, 30g carbohydrate, 7g total fat (3g saturated), 51mg cholesterol, and 1010mg sodium.

Hearty Meatball Minestrone: Flavor in Minutes

This robust and flavorful Meatball Minestrone is a fantastic main dish soup that leverages the convenience of your freezer meatballs, coming together in about 20 minutes. It’s packed with vegetables, pasta, and savory meatballs, making it a complete and satisfying meal for any evening. This recipe yields 6 servings, perfect for a family dinner with potential leftovers.

24 cooked meatballs (Freezer Stash or Lean, frozen or thawed)
1 (15-ounce) can navy or other white beans, rinsed and drained
1 packet beef bouillon granules
1 tablespoon dried minced onion
1 teaspoon dried basil
1 bay leaf
4 cups water
1 cup ditali, orzo, or other small pasta
1 (16-ounce) can cut-up tomatoes, undrained
1 (10-ounce) package frozen mixed vegetables, thawed
1 teaspoon sugar
Grated Parmesan cheese (for serving)

Instructions: In a medium-sized saucepan, combine the cooked meatballs, drained beans, beef bouillon granules, dried minced onion, basil, bay leaf, and water. Bring this mixture to a rolling boil over medium-high heat. Add the small pasta (ditali, orzo, or similar) and cook for approximately 15 minutes, or until the pasta is tender. Stir in the undrained cut-up tomatoes, the thawed mixed vegetables, and the sugar. Continue to heat through for a few more minutes until all ingredients are hot. Carefully remove the bay leaf before serving. Ladle the hearty minestrone into individual bowls and top generously with grated Parmesan cheese. Enjoy this quick, flavorful, and filling soup!

Sunday Baked Ziti & Meatball Casserole: A Family Favorite

This “Sunday Baked Ziti & Meatball Casserole” is a comforting and classic dish, perfect for family gatherings or a satisfying weeknight meal. It skillfully combines tender ziti pasta, rich tomato sauce, creamy ricotta, and sliced Lean Meatballs into a delectable, cheesy casserole. Prep is made easier with pre-made meatballs, ensuring you can enjoy this hearty meal without spending all day in the kitchen.

1 package (16 ounces) ziti or penne pasta
4 cups prepared spaghetti sauce (homemade or store-bought)
1 large egg
1 container (15 ounces) part-skim ricotta cheese
2 tablespoons grated Parmesan cheese
1 tablespoon chopped fresh parsley
½ teaspoon salt
¼ teaspoon coarsely ground black pepper
8 Lean Meatballs, thawed and sliced (or Freezer Stash Meatballs)
1 package (4 ounces) shredded part-skim mozzarella cheese (approximately 1 cup)

Instructions: Begin by cooking the ziti or penne pasta according to package directions until al dente. Drain the pasta thoroughly and return it to the pot. While the pasta cooks, gently heat the spaghetti sauce in a medium saucepan over medium-low heat, covered, until it is hot. (If using frozen sauce, add 2 tablespoons of water to prevent scorching.) Once the pasta is ready, add 3 cups of the heated spaghetti sauce to the pot with the pasta and toss well to coat. Reserve the remaining 1 cup of sauce for later.

In a separate medium bowl, stir together the large egg, part-skim ricotta cheese, grated Parmesan cheese, chopped fresh parsley, salt, and coarsely ground black pepper until thoroughly combined. Preheat your oven to 400°F (200°C). Spoon half of the pasta mixture into a 9″ by 13″ glass baking dish, spreading it evenly. Arrange all the sliced meatballs over this pasta layer. Evenly drop spoonfuls of the ricotta-cheese mixture over the meatball layer. Spoon the remaining pasta mixture over the ricotta layer. Finally, spoon the reserved 1 cup of sauce evenly over the top of the pasta. Sprinkle the shredded mozzarella cheese over the entire casserole. Bake, uncovered, for 25 minutes, or until the casserole is very hot and bubbly and the cheese has browned slightly. Let it rest for a few minutes before serving.

Zesty Chili Meatballs Supper: A Tex-Mex Delight

This Tex-Mex inspired “Chili Meatballs Supper” is a vibrant, flavorful dish that comes together remarkably fast, especially when utilizing your convenient freezer meatballs. It’s a satisfying one-pot meal packed with vegetables and savory spices, perfect for a quick and hearty family dinner. This recipe yields 4 servings, offering a balanced and exciting meal.

1 medium onion, chopped
1 small green pepper, chopped
1 (16-ounce) can cut-up tomatoes, undrained
1 (16-ounce) can kidney beans, rinsed and drained
1 (8-ounce) can whole kernel corn, undrained
1 (8-ounce) can tomato sauce
1 teaspoon salt
2 teaspoons chili powder
1 bay leaf
24 cooked meatballs (Freezer Stash or Lean, frozen or thawed)
Shredded Cheddar cheese (for topping)
Corn chips (for serving)

Instructions: In a large saucepan or Dutch oven, combine the chopped onion, chopped green pepper, undrained cut-up tomatoes, drained kidney beans, undrained corn, tomato sauce, salt, chili powder, and bay leaf. Bring this mixture to a boil over medium heat, stirring occasionally. Add the cooked meatballs to the saucepan. Reduce the heat to low, cover, and let it simmer for 45 minutes, stirring occasionally to ensure even cooking and prevent sticking. Before serving, remember to remove the bay leaf. Ladle the chili meatballs supper into individual bowls and top generously with shredded Cheddar cheese. Serve with a side of crunchy corn chips for dipping and added texture. Enjoy this easy and flavorful Tex-Mex inspired meal!

Creamy Scandinavian Meatballs: A Dill-Infused Delight

Indulge in the rich and creamy flavors of these Scandinavian Meatballs, a dish made effortlessly in minutes thanks to your pre-cooked freezer meatballs. Seasoned delicately with dill, this sophisticated dish is perfect for a comforting dinner. Serve it over a bed of hot egg noodles to soak up every drop of the luscious sauce. This recipe yields 4 servings, offering a unique and satisfying meal.

1 cup sour cream
1 cup water
3 tablespoons all-purpose flour
1 packet beef bouillon granules
½ teaspoon dried dill weed
24 cooked meatballs (Freezer Stash or Lean, frozen or thawed)

Instructions: In a medium saucepan, whisk together the sour cream, water, all-purpose flour, beef bouillon granules, and dried dill weed until well blended and smooth. Cook this mixture over medium heat, stirring constantly, until the sour cream melts, and the sauce thickens and becomes bubbly. Add the cooked meatballs (frozen or thawed) to the creamy sauce. Continue to cook for 15 to 20 minutes, stirring occasionally, until the meatballs are thoroughly heated through and infused with the sauce’s flavors. Serve the Scandinavian meatballs generously over hot egg noodles, allowing the noodles to absorb the delicious creamy dill sauce. Enjoy this comforting and elegantly flavored dish!

Sophisticated Sweet and Sour Meatballs: An Oriental-Inspired Treat

Forget the sticky, overly sweet red sauces often associated with “sweet and sour” dishes. This recipe offers a sophisticated contrast of sweet and sour flavors, combined with varied textures, for an Oriental-inspired meal that’s both elegant and delicious. Utilizing your cooked meatballs, this dish comes together quickly. Serve these delightful meatballs with fluffy white rice to complete the experience. This recipe yields 4 servings.

1 cup pineapple chunks in juice (undrained)
½ cup water (additional, for sauce)
¼ cup cider vinegar
¼ cup brown sugar
1 teaspoon soy sauce
2 tablespoons cornstarch
1 small green pepper, cut into ½-inch squares
5 ounces sliced water chestnuts, drained
20 cooked meatballs (Freezer Stash or Lean, frozen or thawed)

Instructions: Begin by draining the pineapple chunks, reserving ¾ cup of the juice. If the reserved juice doesn’t quite measure ¾ cup, simply add enough water to reach the correct volume. In a medium saucepan, combine the reserved pineapple juice, additional ½ cup water, cider vinegar, brown sugar, soy sauce, and cornstarch. Whisk these ingredients together until smooth. Place the saucepan over low heat and cook, stirring constantly, until the sugar and cornstarch dissolve, and the mixture thickens and becomes bubbly. This continuous stirring is crucial to prevent lumps.

Once the sauce has thickened, add the green pepper squares, sliced water chestnuts, and the 1 cup of drained pineapple chunks (from the reserved can). Stir in the cooked meatballs. Continue to heat, stirring frequently, until the meatballs are thoroughly hot and coated in the flavorful sauce. Serve these sophisticated sweet and sour meatballs immediately over a bed of steaming white rice. Enjoy the delightful interplay of flavors and textures in this unique dish!

Nostalgic Beef Porcupines: A Childhood Favorite

This recipe for Beef Porcupines holds a special place in my heart, coming from “The Kids Cookbook” by Patricia Barrett and Rosemary Dalton – a beloved book I received for my eighth birthday and still cherish! While it might no longer be in print, if you ever stumble upon a copy, grab it! This was the very first dinner I ever cooked (with a lot of help from my mom, of course!), and it sparked my lifelong love for cooking. It’s a comforting, classic dish that combines meatballs with rice, creating a unique texture reminiscent of a porcupine’s quills.

1 pound ground beef
½ cup cooked rice
1 small onion, chopped
1 teaspoon salt
¼ teaspoon pepper
1 large egg
1 (8-ounce) can marinara sauce (or 1 cup of your favorite tomato sauce), divided
⅛ cup salad oil
1 can beef consommé OR 1 cup hot water plus one beef bouillon cube
1 cup water (additional)

Instructions: In a medium bowl, thoroughly mix the ground beef, cooked rice, chopped onion, salt, pepper, large egg, and half of the marinara sauce. Form this mixture into 8 uniform meatballs. Heat the salad oil in a large frying pan over medium heat. Carefully place the meatballs into the hot oil and fry until they are lightly browned on all sides. Remove the meatballs and set aside. In the same pan, add the remaining half of the marinara sauce, the beef consommé (or bouillon cube dissolved in hot water), and the additional 1 cup of water. Stir to combine. Return the browned meatballs to the pan with the sauce. Cover the pan and let it simmer gently for about 40 minutes, or until the meatballs are tender and fully cooked through. Check occasionally and add more water as needed to maintain a consistent sauce consistency. This comforting dish serves 4 people and is sure to bring back cherished memories or create new ones!

Easy Italian Meatloaf (Crockpot Method): Effortless Comfort Food

This Italian Meatloaf recipe is wonderfully easy and yields incredibly flavorful results, especially when prepared in a slow cooker. It’s a true set-it-and-forget-it meal that keeps well in the refrigerator for leftovers or freezes beautifully for future meals. While it can certainly be baked in the oven, the slow cooker method infuses it with maximum flavor and tenderness. I often make this by instinct, but here are the measurements to guide you to a perfect, savory meatloaf.

2 pounds lean ground beef
1 large egg
1 medium onion, chopped
½ cup prepared spaghetti sauce (for the mix)
1 cup Italian breadcrumbs
1 teaspoon Italian seasoning (or a generous sprinkle of basil and oregano)
Salt and pepper to taste (I typically use ½ teaspoon salt and ¼ teaspoon pepper)
2 tablespoons spaghetti sauce (for topping)
Aluminum foil (for easy lifting)

Instructions: In a large mixing bowl, combine the ground beef, egg, chopped onion, ½ cup spaghetti sauce, Italian breadcrumbs, Italian seasoning, salt, and pepper. Mix all these ingredients thoroughly until well combined. Shape the meat mixture into a round loaf that fits snugly into your slow cooker. (If baking in the oven, shape it into a loaf and place it in a loaf pan.)

Prepare your slow cooker for easy removal: Take a long length of aluminum foil (about 2 feet) and fold it in half lengthwise to create a long, thin strip. Line the slow cooker with this foil strip, ensuring that the ends stick out on both sides – these will serve as handles to lift the cooked meatloaf. Carefully place the shaped meatloaf into the foil-lined crockpot. Spoon the remaining 2 tablespoons of spaghetti sauce over the top of the meatloaf.

Cook on the LOW setting for 5-6 hours, or on HIGH for 2-3 hours. If you prefer to bake it, cook in a preheated oven at 350°F (175°C) for 1 hour. While it’s delicious any way you cook it, the slow-cooked version truly develops a rich, deep flavor and tender texture!

Delectable Italian Meatloaf Sandwiches

Don’t let any leftover Italian Meatloaf go to waste! (Or simply make an extra batch with this intention!) Slice the cooled meatloaf thickly and serve it on crusty Italian bread. For an extra layer of flavor, top with a spoonful of warm spaghetti sauce. These sandwiches are incredibly satisfying and make for a fantastic next-day lunch or light dinner.

Bold Mexican Meatloaf: A Prize-Winning Flavor Experience

This Mexican Meatloaf, a prize-winner from the Miami Herald, is a truly rich and flavorful dish that brings a vibrant Southwestern twist to traditional meatloaf. Combining lean ground beef with bulk sausage and an array of Mexican-inspired ingredients, it promises a satisfying and memorable meal. This recipe yields two loaves, making it ideal for feeding a larger family or for enjoying as delicious leftovers (which might just make fantastic sandwiches!).

1 ½ pounds lean ground beef
1 ½ pounds bulk sausage (e.g., hot or mild Italian sausage, removed from casings)
1 (16-ounce) can Mexican-style stewed tomatoes, drained and chopped
1 (8-ounce) can chopped green chiles, undrained
2 large eggs
3 tablespoons + 2 teaspoons instant tapioca (as a binder)
1 ½ teaspoons dried minced onions
½ teaspoon ground cumin
¼ teaspoon salt
1 ½ cups salsa (your favorite medium or mild)
1 cup shredded Monterey Jack or Cheddar cheese

Instructions: In a very large bowl, combine the lean ground beef, bulk sausage, drained and chopped Mexican-style stewed tomatoes, undrained chopped green chiles, eggs, instant tapioca, dried minced onions, ground cumin, and salt. Mix all ingredients thoroughly until just combined – avoid overmixing, which can make the meatloaf tough. Divide the meat mixture evenly in half and shape each half into a loaf. Place each loaf into a separate 9″ x 4″ loaf pan. Top each loaf with half of the salsa, spreading it evenly.

Bake in a preheated oven at 350°F (175°C) for 1 ½ hours. During baking, you may need to drain off any accumulated grease. After 90 minutes, remove the loaves from the oven and top each with half of the shredded cheese. Return the loaves to the oven and continue baking until the cheese is melted and bubbly. Once baked, remove the loaves from the oven and carefully transfer them to serving dishes. Allow them to rest for 15 minutes before slicing and serving. This resting period helps the meatloaf retain its juices and makes for easier slicing. This flavorful meatloaf is fantastic served hot and might even make for incredible sandwiches the next day!

Bierrocks: Savory Pastry Pockets – “Irish Cheeseburgers”

Prepare to fall in love with Bierrocks, delightful pastry pockets filled with a savory mixture of seasoned ground beef, tender cabbage, and onions, all held together with melted American cheese. My husband affectionately calls them “Irish Cheeseburgers,” and they are truly a family favorite! What’s even better is that these can go straight from the freezer to the oven, making them an ideal make-ahead meal. They pair wonderfully with a warm bowl of tomato soup for a comforting and complete meal. This recipe yields about 18 Bierrocks, perfect for sharing or freezing.

2 cups milk, lukewarm
¼ cup oil (vegetable or canola)
2 large eggs, beaten
2 packages active dry yeast
½ cup sugar
1 teaspoon salt
6 cups all-purpose flour (plus more as needed)
2 pounds ground beef
½ head cabbage, finely chopped
1 large onion, chopped
18 slices American cheese
1 egg, beaten with 1 tablespoon water (optional, for egg wash)
Sesame seeds, to garnish (optional)

Dough Preparation: In a large mixing bowl, combine the lukewarm milk and oil. Add the beaten eggs, yeast, sugar, salt, and 5 cups of the flour. Mix thoroughly, adding more flour gradually as needed until the dough reaches a soft, workable consistency. Knead the dough for a few minutes. Cover the bowl and let the dough rise until it has doubled in size, which typically takes about one hour, in a warm place.

Filling Preparation: While the dough is rising, prepare the savory filling. In a large skillet, cook the ground beef, chopped onion, and chopped cabbage over medium heat until the beef is fully cooked and browned, and the onion is translucent. Season with salt and pepper to taste. Once cooked, drain off any excess fat and allow the filling to cool completely.

Assembly: Once the dough has doubled, punch it down gently. Take tennis ball-sized pieces of dough and roll them out as thinly as possible into circles. Place half a slice of American cheese on each dough circle. Top this with a generous spoonful of the cooled beef and cabbage filling, then add the other half slice of American cheese. Fold the dough over the filling and seal the edges tightly, much like a turnover. Moisten the edges with a little water before folding to help ensure a secure seal. Arrange the assembled Bierrocks on a baking sheet.

Baking and Freezing: If desired, brush the tops of the Bierrocks with an egg wash (1 egg beaten with 1 tablespoon water) and sprinkle with sesame seeds for a golden finish. Bake in a preheated oven at 350°F (175°C) for 30 minutes, or until they are golden brown and cooked through. Allow them to cool completely before freezing. To freeze, place the cooled Bierrocks on a baking sheet and freeze until solid, then transfer to freezer-safe bags. To reheat from frozen, simply bake until hot and warmed through.

Kim’s Note: These are incredibly delicious, even for those who typically aren’t keen on cabbage! The secret ingredient truly is the American cheese; it melts beautifully and lends a unique, comforting flavor that other cheeses simply don’t replicate. The dough itself is rich and wonderful, making it a fantastic base for other creations like “hot pockets” or calzones.

Homemade Cheeseburger Turnovers

Building on the concept of the Bierrocks and Empanadas, these Cheeseburger Turnovers offer a delightful, handheld interpretation of a classic cheeseburger. The idea is wonderfully simple: use your favorite pastry or biscuit dough (the Bierrocks dough is excellent for this) and fill it with either your flavorful chili or simply seasoned browned ground beef, combined with American or cheddar cheese. You can shape them into half-moon turnovers or squares. They’re very similar to the ham and cheese hot pockets I’ve shared in my “Ham Plan,” providing a quick, satisfying, and freezer-friendly meal option.

Classic Maid Rites: The Crumbly Hamburger Experience

Maid Rites, also known as “crumbly hamburgers” or “loose meat sandwiches,” are a Midwest classic offering a simple yet profoundly satisfying meal. Unlike traditional hamburgers, the seasoned ground beef is served loose on a bun, creating a unique and delicious texture. This recipe is incredibly straightforward, making it perfect for a quick weeknight dinner or as a base for meal prep.

1 pound ground beef (lean or regular)
1 medium onion, chopped
Seasonings of your choice (e.g., salt, pepper, garlic powder, onion powder, a pinch of chili powder)
Toppings of your choice (e.g., lettuce, tomato, pickles, mustard, ketchup)
Hamburger buns or Kaiser rolls

Instructions: In a large skillet, brown the ground beef and chopped onions together over medium heat, breaking up the meat into fine crumbles as it cooks. Once the beef is fully cooked and no longer pink, carefully drain off any excess fat. Add your chosen seasonings to taste, stirring them into the meat mixture until well combined. At this point, you can either serve the Maid Rites immediately for a quick and easy dinner, or allow the mixture to cool completely and freeze it for later use. To serve, spoon a generous amount of the seasoned, crumbly beef onto hamburger buns or toasted Kaiser rolls. Let everyone customize their sandwich with their favorite toppings, such as crisp lettuce, fresh tomato slices, tangy pickles, or classic condiments like mustard and ketchup. It’s a deliciously simple and comforting meal that’s sure to be a hit!

Simple Salisbury Steak: A Timeless Comfort Food

This “Simple Salisbury Steak” recipe, adapted from a classic Campbell’s soup version, delivers all the comforting flavors you expect from this beloved dish with minimal fuss. It transforms ground beef into tender, savory patties simmered in a rich mushroom gravy, making it an excellent option for a hearty family dinner. This recipe can also be prepped and frozen, offering a convenient meal solution for busy days.

1 can (10.75 ounces) condensed cream of mushroom soup
1 pound lean ground beef
⅓ cup dry bread crumbs
1 large egg, beaten
¼ cup finely chopped onion
1 ½ cups sliced fresh mushrooms (optional, but highly recommended)

Instructions: In a medium bowl, combine ¼ cup of the condensed mushroom soup with the ground beef, dry bread crumbs, beaten egg, and finely chopped onion. Mix thoroughly but gently until all ingredients are well incorporated. Shape the mixture firmly into 6 uniform patties. At this stage, you have a few options for meal prep: you can freeze the raw patties, or you can brown the mushrooms separately and freeze them as well. Alternatively, you can cook the entire dish and freeze it after cooking.

In a large skillet, cook the patties a few at a time over medium heat until they are nicely browned on both sides. Once browned, remove the patties from the skillet and set them aside. Carefully spoon off any excess fat from the skillet. Stir in the remaining mushroom soup and the fresh sliced mushrooms. Return the browned patties to the skillet, nestled in the soup and mushroom mixture. Reduce the heat to low, cover the skillet, and let it simmer for 20 minutes, or until the patties are cooked through and tender, turning them occasionally to ensure even cooking and coating. This dish is wonderful served over cooked pasta or mashed potatoes, with a side of steamed vegetables and a crisp salad. It’s a comforting classic that’s always a hit!

Freezing Cooked Salisbury Steak: To serve from frozen, simply thaw the cooked Salisbury steak and gently reheat. It’s delicious served on top of cooked pasta, complemented by steamed vegetables and a fresh salad. Enjoy!

Hearty BBQ Beef (Beanless Sloppy Joes): A Family Favorite

This BBQ Beef recipe, a beloved family favorite passed down from my mother-in-law, is a delicious and robust twist on sloppy joes, notably without beans. It’s incredibly versatile, freezes beautifully, and consistently turns out great! I often prepare triple batches, as one batch typically provides two meals for us, ensuring I always have a generous supply on hand for quick and easy family dinners. The addition of corned beef gives it a unique depth of flavor that sets it apart.

1 pound ground beef (lean or regular)
1 medium onion, chopped
1 can (12 ounces) corned beef
¾ cup ketchup (for an extra special touch, try Maul’s barbecue sauce instead of ketchup!)
¼ cup packed brown sugar
1 cup water
1 cup beef broth (or 1 cup water + 1 beef bouillon cube)
1 teaspoon chili powder
2 teaspoons white vinegar

Instructions: In a large skillet or Dutch oven, brown the ground beef and chopped onion together over medium heat, breaking up the meat as it cooks. Once the beef is fully cooked and the onion is softened, carefully drain off any excess fat. Add the remaining ingredients to the skillet: the can of corned beef (making sure to break it up well with a spoon as you add it), ketchup (or barbecue sauce), brown sugar, water, beef broth (or water with a bouillon cube), chili powder, and white vinegar. Stir everything together until well combined. Bring the mixture to a boil, then reduce the heat to low and let it simmer gently for 30 minutes, or until the sauce has thickened to your desired consistency. Serve this hearty BBQ beef generously on toasted hamburger buns or Kaiser rolls. It’s a guaranteed crowd-pleaser and a perfect freezer meal!

Versatile Easy Goulash: A Customizable One-Pot Meal

Another fantastic recipe from the in-laws, this Easy Goulash is incredibly simple and highly versatile, encouraging you to use whatever ingredients you have on hand. It’s a hearty, flavorful one-pot meal that our family loves. I’ve even experimented with adding Textured Vegetable Protein (TVP) to this recipe (and the BBQ Beef), substituting up to half of the ground beef. Just remember that TVP expands significantly – a half cup will typically rehydrate to a whole cup or slightly less. While I haven’t tried freezing this particular goulash, it consistently gets even better after a day or two in the refrigerator! Interestingly, the men in our family, including my husband, genuinely enjoy making this dish, which speaks to its ease and appeal.

1 pound ground beef (lean or regular)
1 medium onion, chopped
1 can (14.5 ounces) stewed tomatoes, undrained and cut up
1 can (11.5 ounces) V-8 juice or other tomato juice
1 can (15 ounces) kidney beans, rinsed and drained (optional)
1 cup small pasta (e.g., elbow macaroni, ditali, shells), uncooked (optional)
Your choice of veggies (e.g., leftover corn, peas, diced carrots; sometimes we add nothing)
A few hot peppers, sliced (optional, for heat)
2 tablespoons chili powder
Salt and pepper to taste
Other seasonings to taste (e.g., cumin, garlic powder, onion powder, dried oregano)

Instructions: In a large pot or Dutch oven, brown the ground beef and chopped onion together over medium heat, breaking up the meat as it cooks. Once the beef is fully cooked and no longer pink, carefully drain off any excess fat. Add all the remaining ingredients to the pot, *except* for the pasta. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer gently for 30-60 minutes, allowing the flavors to meld and deepen. Towards the end of the cooking time, if you’re using pasta, stir it into the goulash and continue to cook for another 5-10 minutes, or until the pasta is tender. Serve this delicious goulash with warm quesadillas or crusty bread. The leftovers are truly exceptional and often taste even better the next day!

Fun-Sized Tortilla Mini-Burgers: Perfect Handheld Delights

These Tortilla Mini-Burgers offer a fun, interactive, and delicious way to enjoy ground beef in a bite-sized format. While the original recipe calls for grilling, these mini-burgers can just as easily be pan-fried or broiled, making them adaptable to any kitchen setup. They are perfect for parties, kids’ meals, or a casual dinner, and they also freeze well, offering convenient future meal options.

2 pounds lean ground beef
½ cup Italian-seasoned breadcrumbs
1 large egg
1 (10-ounce) can diced tomatoes and green chiles, drained
1 tablespoon chopped fresh cilantro
¼ teaspoon salt
1 (8-ounce) package Monterey Jack cheese, cut into 24 slices
24 (6-inch) flour tortillas
1 (8-ounce) jar picante sauce (mild, medium, or hot)
½ cup ketchup

Instructions: In a large mixing bowl, combine the lean ground beef, Italian-seasoned breadcrumbs, large egg, drained diced tomatoes and green chiles, chopped fresh cilantro, and salt. Mix thoroughly but gently until all ingredients are well incorporated. Shape the mixture into 24 small, uniform patties. If grilling, preheat your grill and spray the grates with non-stick cooking spray.

Grill the patties, uncovered, over medium-high heat (350°-400°F / 175°-200°C) for 4 to 5 minutes per side, or until they are cooked through to your desired doneness. During the last few minutes of cooking, top each burger with a slice of Monterey Jack cheese and continue cooking until the cheese is melted and bubbly. Alternatively, if pan-frying, cook the patties in a skillet over medium heat until done, adding cheese to melt at the end. For broiling, place patties on a baking sheet and broil until cooked, adding cheese for the last minute.

While the burgers cook, warm the flour tortillas according to package directions (e.g., microwave, oven, or skillet) and keep them warm until ready to assemble. In a small bowl, combine the picante sauce and ketchup, mixing well. To assemble each mini-burger, spread about 1 tablespoon of the picante-ketchup mixture on one side of a warm tortilla. Place a cheese-topped burger near the top edge of the tortilla. Fold the bottom edge of the tortilla up over the burger, then fold the opposite sides over to create a neat, handheld pocket. These mini-burgers are perfect for serving immediately and make for a delightful and interactive meal! This recipe yields 24 mini-burgers.

This “Hamburger Plan” was originally published by Kim Tilley, a true “tightwad at heart” and the founding editor of Frugal-Moms.com. Kim is a dedicated wife and mother to three active boys. After cutting her income by 60% to stay home with her children, she discovered that anyone can truly live better for less, transitioning from frugality by necessity to frugality by choice. Her insightful work has been featured in notable print publications like The Tightwad Gazette. In her free time, Kim finds joy in chasing after her kids and creatively finding ways to “create something from nothing.”