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Bison Burgers are a healthy delicious alternative to beef because they are lower in fat and calories, and full of minerals and micronutrients. A lighter, leaner burger, that tastes amazing! Many of you have been requesting recipes using bison, because…
Bison Burgers are a healthy delicious alternative to beef because they are lower in fat and calories, and full of minerals and micronutrients. A lighter, leaner burger, that tastes amazing! Many of you have been requesting recipes using bison, because of its high mineral content and lower fat content. Here is a simple recipe for...
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One of my favorite ways to make grilled steak in the summer. Topped with fresh chopped tomatoes, red onion, balsamic and oil. It’s fresh and a great way to enjoy those end-of-summer tomatoes! Grilled Steak with Tomatoes and Balsamic This Grilled Steak topped with fresh chopped tomatoes, red onion, balsamic vinegar, and olive oil is […]
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One of my favorite ways to make grilled steak in the summer. Topped with fresh chopped tomatoes, red onion, balsamic and oil. It’s fresh and a great way to enjoy those end-of-summer tomatoes!
This Grilled Steak topped with fresh chopped tomatoes, red onion, balsamic vinegar, and olive oil is one of my favorite ways to make steak in the summer. A couple more of my favorite grilled flank steak recipes are this Grilled Flank Steak with Black Bean and Corn Salsa and Grilled Balsamic Steak with Tomatoes and Arugula.
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Grilled Flank Steak with a flavorful tomato, corn and black bean salsa is an easy, summer 30-minute weeknight dish! Grilled Flank Steak with Black Bean Salsa In the summer we grill every chance we can! One of my favorite ways to grill meats is to top them with fresh salad or salsa. A few successful […]
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Grilled Flank Steak with a flavorful tomato, corn and black bean salsa is an easy, summer 30-minute weeknight dish!
In the summer we grill every chance we can! One of my favorite ways to grill meats is to top them with fresh salad or salsa. A few successful examples of this: Grilled Flank Steak with Tomatoes Red Onion and Balsamic and Grilled Chicken Bruschetta.
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This beef and cauliflower taco skillet has layers of flavor, color, and texture, and all of your favorite taco flavors in one hearty bowl.
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A couple of months ago I posted a side dish, Southwest Cauliflower Rice, and ever since I’ve been dying to flesh it out into a main dish. This week I finally got around to it, and OMG, so good! I added some ground beef, black beans, and a bunch of fresh ingredients on top, so you get this wonderful mix of hot and cold flavors and textures, kind of like when you eat a taco, but in bowl form.
The heat level in this recipe depends on the spiciness of two ingredients: the canned diced tomatoes with green chiles (like Ro-tel) and your chili powder. Unfortunately, with both of these ingredients, some brands are spicy and some are not. So you may need to do some experimenting to find the brands that match the heat level that you prefer.
You can use either fresh homemade cauliflower rice or frozen store-bought cauliflower rice for this recipe. Both types of riced cauliflower cook very quickly and you shouldn’t need to make any changes to the recipe based on the type of cauliflower rice used.
The recipe below includes all the herbs and spices in my homemade taco seasoning. If you don’t have a well stocked spice cabinet, you can use a packet of store-bought taco seasoning in place of the chili powder, smoked paprika, cumin, oregano, salt, and pepper listed in the recipe below.
This recipe is so flexible! If you don’t like some of the toppings that I used, here are some other ideas:
If you want to make this tasty skillet low-carb, you can skip the black beans and use a full pound of ground beef instead.
If you want to make this taco skillet vegetarian, add an extra can of beans in place of the ground beef. You can use an extra can of black beans, or add a can of pinto or kidney beans.
Mince two cloves of garlic. Add the garlic to a large skillet with 1 Tbsp olive oil and ½ lb. ground beef. Cook over medium heat until the ground beef is browned.
Drain one 15oz. can of black beans and add them to the skillet along with one 10oz. can of diced tomatoes with green chiles (not drained), 1 Tbsp chili powder, 1 tsp smoked paprika, 1 tsp cumin, ½ tsp oregano, ¼ tsp salt, and ⅛ tsp pepper. Continue to cook and stir until the skillet is simmering.
Add 3 cups riced cauliflower to the skillet. Continue to cook and stir until the riced cauliflower is tender (about 5 minutes).
While the cauliflower and beef are heating, dice one tomato and one avocado. Finely dice about ¼ cup red onion. Roughly chop one small handful of cilantro.
Top the skillet with 2 oz. (about ½ cup) shredded cheddar cheese. Place a lid on the skillet and let it heat over medium for a few minutes, or until the cheese is melted.
Once the cheese is melted, top with the fresh tomato, avocado, red onion, and cilantro, then serve!
That’s one FLAVORFUL bowl!!
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Y’all know I love to get creative with flavors, but every once in a while I get in the mood for straight-up American comfort food, like cheeseburgers. When that craving hit this week I decided to make a cheeseburger flavored pasta, which gives me all that cheeseburger flavor with a lot less actual burger. Because […]
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Y’all know I love to get creative with flavors, but every once in a while I get in the mood for straight-up American comfort food, like cheeseburgers. When that craving hit this week I decided to make a cheeseburger flavored pasta, which gives me all that cheeseburger flavor with a lot less actual burger. Because when meat is one of the most expensive items at the grocery store you have to streeeeeeeeetch it any way you can. This Cheeseburger Pasta Skillet does just that. If you loved Hamburger Helper when you were growing up, you’re going to love this homemade version even more!
Originally posted 4-27-2016, updated 5-29-2021.
This cheeseburger pasta is super good even without the relish, but adding a couple spoonfuls of hotdog relish at the end really makes it taste like you’re eating a hamburger. What is hot dog relish? It’s basically a dill pickle relish mixed with yellow mustard. If you can’t find hot dog relish at your grocery store, you can buy plain dill relish and mix a little yellow mustard into it (about a teaspoon).
Cooking one pot pasta recipes is a little bit like riding a bike. You have to watch it and adjust to the nuances of the pasta as it cooks, but once you get the hang of it, it’s a breeze. Here are a few tips:
I’m usually all about stuffing my recipes with as many vegetables as possible, but I couldn’t figure out a way to incorporate more vegetables into this recipe without making it less hamburger-like, so I’m just going to suggest you serve it with a simple side salad. Nothing fancy, maybe just some Romaine, tomatoes, and dressing. Keep it easy. :) And maybe Homemade Garlic Bread. Because every meal is better with garlic bread. ;)
Saucy pasta dishes like this freezer pretty well, IMHO, so if you’re cooking for yourself this would make a good cook-and-freeze-for-later dish. If you’re extra sensitive to texture changes like pasta getting slightly softer, though, you may not be a fan of the leftovers.
If you love easy one pot pasta dinners, check out our One Pot Meals category!
Start by finely dicing one onion. Add the onion, 1/2 lb. lean ground beef, and 1 Tbsp olive oil to a large deep skillet. Sauté the onion and beef until the beef is fully browned and the onions are soft and translucent. Drain off any excess fat, if needed (if you’re using 90% lean or higher, there probably isn’t anything to be drained off).
Add 2 Tbsp all-purpose flour to the skillet and continue to stir and cook for one minute. The flour will bein to coat the bottom of the skillet. This is okay, just be sure to watch it closely and not let it burn. The flour will help thicken the sauce and help the cheese melt smoothly into the sauce.
Add an 8oz. can of tomato sauce and 2 cups beef broth. Stir to dissolve the flour off the bottom of the skillet.
Add ½ lb. uncooked pasta shells to the skillet and stir to combine. The liquid in the skillet does NOT need to fully cover the pasta for it to cook. The steam in the skillet will help cook the pasta that is above the surface and the pasta will be stirred to ensure even cooking.
Place a lid on the skillet and turn the heat up to medium-high. Allow the liquid to come to a boil. Once it reaches a boil, give it a quick stir to loosen any pasta from the bottom of the skillet, replace the lid, and turn the heat down to low. Let the skillet simmer, stirring occasionally (always replacing the lid), for about 10 minutes, or until the pasta is tender and the sauce has thickened. Turn the heat off.
Add 4oz. shredded cheddar cheese and stir it into the pasta until it is melted and creamy.
Finally, add 2 Tbsp of hot dog relish (mustard dill relish), and stir it into the sauce. I feel like the relish is what really made this taste like a hamburger, but if you’re not into relish you skip this last step and still have an amazingly cheesy beef pasta.
I had some green onions in the fridge, so I sliced a couple up and added them on top. They add just a little extra pop of flavor and nice visual appeal to the otherwise very monochromatic dish.
OMG look at that cheesy sauce! 😍
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Guess what time it is! Comfort-food-o’clock. And what makes better comfort food than a rich creamy pasta dish, like this One Pot Beef and Mushroom Stroganoff? This is yet another “better than the box” meal. It cooks in one easy pot, just like hamburger helper stroganoff, but it’s homemade. You’re going to want to tuck […]
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Guess what time it is! Comfort-food-o’clock. And what makes better comfort food than a rich creamy pasta dish, like this One Pot Beef and Mushroom Stroganoff? This is yet another “better than the box” meal. It cooks in one easy pot, just like hamburger helper stroganoff, but it’s homemade. You’re going to want to tuck this recipe into your back pocket for those nights when you’re super tired and need an extra comforting meal. :)
Originally posted 2-17-14, updated 5-20-21
I used half ground beef and half mushrooms to stretch my pennies a bit further, but you could do all mushrooms or all beef if you prefer. If you’re doing a vegetarian version with all mushrooms, use mushroom or vegetable broth to replace the beef broth.
One pot recipes can be a bit tricky for some, so here are some pointers:
Every piece of cookware and every range top is different, so one pot recipes are a bit like riding a bike. You have to feel it out and find the sweet spot for the equipment you’re using.
The broth brings a lot of flavor to this beef and mushroom stroganoff, so make sure you’re using a nice and flavorful broth that has adequate salt. I like to use Better than Bouillon to make broth for recipes because it’s super flavorful, I can mix up any amount I need, and the jar stays good in the refrigerator for months, so there are no leftovers to go to waste. If you still find your stroganoff to be on the bland side in the end, an extra pinch of salt can really help the flavors pop.
Want more One Pot Recipes? Check out our One Pot Recipe Archives!
Begin by sautéing 2 cloves of minced garlic in 2 Tbsp of butter until soft (1-2 minutes). You can use a large pot or large skillet, as long as it is big enough to hold all of the pasta AND has a lid (the lid will be used later).
Next, add 1/2 lb. ground beef and continue to sauté until it is fully browned.
While the beef is browning, slice 8oz. mushrooms. White button mushrooms are fine, but if you can get these baby bella mushrooms they are even more awesome (shout out to ALDI for carrying these at an affordable price).
Once the beef is browned, add the mushrooms and some freshly cracked pepper. Continue to sauté until they are soft (about five minutes).
Add ½ lb. wide egg noodles to the skillet along with 2 cups beef broth, 1 Tbsp Worcestershire sauce, and ½ tsp Dijon mustard. Stir to combine. The broth will not fully cover the noodles, but that’s okay. The steam in the skillet will help cook them and they’ll be stirred to make sure even cooking.
Place a lid on the skillet and bring the broth up to a boil over medium-high heat. Once boiling, give it a quick stir to loosen the noodles from the bottom, return the lid quickly, and turn the heat down to low. Let the skillet simmer, stirring occasionally and always replacing the lid, for 7-10 minutes or until the noodles are tender and there is only a small amount of thick sauce left in the skillet.
Finally, add ⅓ cup sour cream and fold it into the noodles until everything is creamy and delicious!
Top off the beef and mushroom stroganoff with a little chopped parsley for color (because stroganoff is kind of boring to look at) and it’s time to dive into that skillet full of creamy goodness! You might want to give it a taste at this point to see if you want a little extra salt or pepper (again, depending on the salt content of your broth), but other than that it’s time to eat! And only one dish to clean. :)
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Bisteces a la Mexicana is a flavorful Mexican-style beef stew that cooks on low heat with tomatoes, jalapenos, onion, herbs and spices. Bisteces a la Mexicana (Mexican Style Beef Stew) I make Colombian beef stew all the time (Carne Guisada) but wanted to try a Mexican version. Mexican beef has similar ingredients but uses jalapenos, […]
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Bisteces a la Mexicana is a flavorful Mexican-style beef stew that cooks on low heat with tomatoes, jalapenos, onion, herbs and spices.
Bisteces a la Mexicana (Mexican Style Beef Stew)
I make Colombian beef stew all the time (Carne Guisada) but wanted to try a Mexican version. Mexican beef has similar ingredients but uses jalapenos, which Colombian beef stew never uses. In Colombia, this dish is usually served with rice and potato or yucca. In Mexico, they serve it with rice and tortillas, plus pickled jalapeno on the side.
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This week I had a killer craving for some classic spaghetti and meat sauce. But, as you may know, I like to add vegetables whenever and wherever I can to recipes. So I shredded a couple of handfuls of vegetables, tossed them into the sauce, and added some extra herbs and spices to make this […]
The post Spaghetti with Hidden Vegetable Pasta Sauce appeared first on Budget Bytes.
This week I had a killer craving for some classic spaghetti and meat sauce. But, as you may know, I like to add vegetables whenever and wherever I can to recipes. So I shredded a couple of handfuls of vegetables, tossed them into the sauce, and added some extra herbs and spices to make this absolutely incredible “hidden vegetable” pasta sauce. It has more flavor, more color, and more texture (read: fiber). It’s a win-win-win!
Originally posted 11-21-2015, updated 4-17-2021.
Shown with Homemade Garlic Bread.
My favorite trick for stretching ground meat in recipes is to use vegetables or beans to replace half of the ground meat. This time I shredded vegetables, which mimicked the texture of the ground meat, but added a subtle sweetness and a whole lot of extra flavor, texture, and nutrition to the sauce. This sauce is so delicious that I couldn’t stop sneaking spoonfuls while I took photos!
If you want to make a vegetarian version of this hidden vegetable pasta sauce, I suggest mincing an 8oz. container of mushrooms and sautéing them with the onions and garlic. The minced texture will mimic the ground meat and mushrooms have that umami flavor that is similar to ground meat.
This sauce freezes great if you want to make a double batch and have it on hand in your freezer for busy nights. Just make sure to cool the sauce completely in the refrigerator first, then transfer to the freezer. The sauce will stay good in the freezer for months. To reheat, empty the freezer container into a sauce pot and heat over medium-low, stirring occasionally, until heated through.
Start by preparing your vegetables. Use a cheese grater to grate one small zucchini and two carrots. You’ll want about 1.5 cups each, but this is flexible so don’t sweat it if you have a little more or less. Also dice one yellow onion and mince two cloves of garlic.
Add 1/2 lb. ground beef in a large deep skillet with 1 Tbsp olive oil and cook over medium heat until the beef has browned. Once browned, add the diced onion and minced garlic. Sauté for a few minutes more, or until the onions are soft and translucent.
Add the shredded zucchini and carrots to the skillet along with 1/2 tsp dried basil, 1/2 tsp dried oregano, 1/4 tsp salt, about ¼ tsp freshly cracked pepper, and a pinch of red pepper flakes (optional). Continue to sauté the vegetables until they soften, or about five minutes.
Finally, add one 24oz. jar of your favorite pasta sauce and stir to combine. Allow the sauce to come back up to a simmer, then turn the heat down to low and continue to let the contents of the skillet simmer as you begin to prepare your spaghetti.
Stir the sauce occasionally as it simmers. The vegetables will continue to soften as the sauce simmers, further “hiding” them in the sauce.
Cook 12oz. of spaghetti according to the package directions, then drain in a colander. Return the pasta to the cooking pot with the heat turned off and add about 1 cup of the sauce. Stir to coat the pasta with the sauce.
Divide the pasta into serving bowls, then top each bowl with additional sauce. This stuff is seriously so good, my mouth is watering just looking at that bowl!
And don’t forget, this sauce is freezer-friendly! Just make sure to cool it completely in the refrigerator first, then place in a freezer-safe container (I used freezer bags), label, date, and freeze for later! It can be thawed in a saucepot over low, stirring occasionally.
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A delicious Middle-Eastern inspired recipe for Zaatar Meatballs with Green Tahini Sauce that can be made with your choice of ground turkey, chicken, beef or lamb. A fast, easy, low-carb weeknight dinner! These Zaatar Meatballs are full of flavor and s…
A delicious Middle-Eastern inspired recipe for Zaatar Meatballs with Green Tahini Sauce that can be made with your choice of ground turkey, chicken, beef or lamb. A fast, easy, low-carb weeknight dinner! These Zaatar Meatballs are full of flavor and super easy to make. We’ve made them with ground turkey and ground lamb- but would...
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Tamale Pie
Comforting, filling, and oh so flavorful, this tamale pie recipe is everything you want in a weeknight dinner and more! A slightly sweet cornbread topping bakes over a cheesy, spicy ground beef filling cooked with bell peppers, onions, and t…
Comforting, filling, and oh so flavorful, this tamale pie recipe is everything you want in a weeknight dinner and more! A slightly sweet cornbread topping bakes over a cheesy, spicy ground beef filling cooked with bell peppers, onions, and tomatoes. This easy-to-make tamale pie packs in all the tamale flavor with much less work. A […]
READ: Tamale Pie
