I love Corned Beef Hash with eggs for breakfast or brunch. Adding chopped veggies to the mix makes it even healthier! Corned Beef Veggie Hash Corned Beef Hash is a chopped veggie and meat dish with potatoes that cooks on the stove in a skillet. It’s a …
I love Corned Beef Hash with eggs for breakfast or brunch. Adding chopped veggies to the mix makes it even healthier! Corned Beef Veggie Hash Corned Beef Hash is a chopped veggie and meat dish with potatoes that cooks on the stove in a skillet. It’s a great meal if you have any leftover meat […]
This healthy Sloppy Joe recipe is family-friendly, made with ground sirloin beef and some minced veggies – great for those picky eaters! Sloppy Joe Recipe Sloppy Joes recipe is for the meat only, we love to serve it on potato rolls but I have also served it over baked potatoes, baked sweet potatoes and roasted […]
This healthy Sloppy Joe recipe is family-friendly, made with ground sirloin beef and some minced veggies – great for those picky eaters!
Sloppy Joe Recipe
Sloppy Joes recipe is for the meat only, we love to serve it on potato rolls but I have also served it over baked potatoes, baked sweet potatoes and roasted spaghetti squash. I used lean ground sirloin and minced up some carrot, mushroom, bell pepper and onion for flavor and bulk. I mince them in the food processor so no one notices the veggies. For a slightly different on a Sloppy Joe you may also like this Sloppy Joe Baked Sweet Potato which is also gluten free or Crock Pot Italian Sloppy Joes.
Raise your hand if you grew up on Hamburger Helper. 🖐 Yeah, me too. :) This Beef Taco Pasta is like a homemade version of your favorite childhood dinner in a box with a southwest spin. It has ground beef, a cheesy tomato sauce, green chiles, pasta, a healthy dose of taco seasoning, and tons of delicious comfort all in one bowl. Plus, it all cooks in one pot, which makes dinner time so fast and easy. #WIN
Originally posted 8/25/2013, updated 2/19/2022.
What Kind of Pasta to Use
I used small pasta shells this time around because that’s what I had on hand, but I originally made this recipe with egg noodles. You can use other short pasta shapes as well, keeping in mind that you may need to simmer slightly longer or for less time depending on the type of pasta used. Rotini and penne are also good options.
What Else Can I Add to Taco Pasta?
This is my favorite part of any recipe. I love rummaging through my fridge or pantry looking for leftovers that can be added to whatever I’m cooking to make sure nothing I buy goes to waste. Here are some other ingredients that you can add to your Beef Taco Pasta that would also taste great with this flavor profile:
Jalapeños (fresh or pickled)
Sour cream
Avocado
Black olives
Black beans
Pickled red onions
Swap Out the Meat
This recipe is super flexible, so if you want to use a different type of ground meat, like ground turkey or ground chicken, that would work just as well. Likewise, you could use a vegetarian ground beef alternative, or just skip the ground beef altogether and replace it with a can of black beans. So many options!
One Pot Beef Taco Pasta
This Beef Taco Pasta is like a homemade version of hamburger helper with a southwest flavor spin. Hearty, delicious, and comforting!
Dice the onion and mince the garlic. Add the onion, garlic, and olive oil to a deep skillet or wide-bottomed pot. Sauté over medium heat until the onions are soft.
Add the ground beef and taco seasoning and continue to cook and stir until the ground beef is cooked through.
Add the diced tomatoes (with juices) and diced green chiles (with juices) to the beef and stir to combine.
Finally, add the pasta and beef broth and stir to combine once again. It's okay if the pasta is not fully submerged under the broth.
Place a lid on the pot and turn the heat up to medium-high. Allow the broth to come up to a full boil. Once boiling, give the pasta a stir, place the lid back on top, and turn the heat down to medium-low.
Let the pasta continue to simmer, stirring every few minutes and always replacing the lid, for about 10 minutes or until the pasta is tender. There should be some thick saucy liquid left in the pot once the pasta is cooked.
Add the shredded cheddar cheese and stir until it has melted into the sauce. Top with sliced green onions and serve!
Dice one yellow onion and mince two cloves of garlic. Add them to a deep skillet or wide-bottomed pot with 1 tablespoon olive oil. Sauté over medium heat until the onions are soft.
Next, add ½ lb. ground beef and one packet of taco seasoning (or homemade taco seasoning). Continue to cook over medium until the ground beef is cooked through.
Add one 15oz. can diced tomatoes (with juices) and one 4oz. can diced green chiles (with juices).
Add ½ lb. pasta shells (uncooked) and 2 cups of beef broth. Stir everything to combine. It’s okay if the pasta is not fully submerged in the broth.
Place a lid on the skillet or pot, turn the heat up to medium-high, and allow the broth to come up to a boil. Once it reaches a full boil, give the pasta a stir (put the lid back in place), turn the heat down to medium-low. Let the pasta continue to simmer, stirring once every few minutes and always replacing the lid, for about 10 minutes or until the pasta is tender.
Once the pasta is tender there should still be some thick saucy liquid left in the skillet.
Add 1 cup shredded cheddar cheese to the pasta and stir until it has melted into the thick tomato sauce.
Top the cheesy taco pasta with sliced green onions and serve!
I love meatballs and have several recipes for fun meatball recipe variations on the website already, but I wanted to have one good basic and easy homemade meatball recipe that could be used in several different meals. That way you can keep a batch of these tasty meatballs in your freezer and use them in different quick weeknight meals later. I’m all about making things easy and uncomplicated!
This homemade meatball recipe is super simple, pared-down, and basic for when you need something fast, easy, and uncomplicated. The other advantage to keeping these meatballs simple is that it makes them more versatile! Because the flavor profile is simple, you can pair these meatballs with a variety of sauces and meals.
And as always, I’ve got a couple of upgrade options for you below if you do want to take these meatballs up a notch and make something a little fancier.
Why Do Meatballs Have Egg and Breadcrumbs?
Egg and breadcrumbs are added to meatballs to help hold together, and the combination helps give the meatballs a slightly more tender texture. While I have made some meatballs without eggs and breadcrumbs in the past (see my Beef Kofta Meatballs), they don’t hold together quite as well and the meat has a more firm texture, similar to that of a hamburger.
If you need to replace the egg or breadcrumbs for dietary reasons, you can experiment with using a flax egg (1 Tbsp ground flaxseed mixed with 3 Tbsp water) for the egg, and using oatmeal, rice, or crushed gluten-free crackers in place of the breadcrumbs.
Can I Use Different Meat?
Yes, meatballs work great with several different types of ground meat. Just keep in mind that different types of ground meat contain different amounts of fat and moisture, so substituting the meat can change the texture and flavor of the meatballs.
The recipe below uses Italian sausage, which has a ton of herbs and spices already in the meat. Because of that, the meatballs only needed a small amount of extra seasoning added. So if you substitute the Italian sausage with a different type of ground meat, make sure to increase the seasoning in the meatballs accordingly.
How to Use Homemade Meatballs
There’s nothing easier or more satisfying than a plate of spaghetti with red sauce and meatballs, but that’s not the only way to eat meatballs! Here are some other things you can do with homemade meatballs:
Make meabtall subs (hoagie rolls, red sauce, meatballs, mozzarella)
Add the meatballs to a soup (they’d be great in Minestrone)
If you want to take your meatballs up a notch and make them a little fancier, there are several things you can add. Try adding some fresh minced onion or garlic for an extra punch of flavor. Or try using some flavor add-ins like crumbled bacon, sun-dried tomatoes, or fresh herbs (basil, parsley, oregano). You can also try swapping out the milk for a different flavored liquid, like broth or even some of your red sauce. And I’m always a fan of adding a pinch of crushed red pepper to just about anything!
Easy Homemade Meatballs
These easy homemade meatballs are freezer-friendly and versatile. Keep a batch in the freezer for quick weeknight dinners later!
Course Dinner, Main Course
Cuisine American, Italian
Total Cost $10.92 recipe / $1.37 serving
Prep Time 25minutes
Cook Time 20minutes
Total Time 45minutes
Servings 8about 5 meatballs each
Calories 418kcal
Author Beth – Budget Bytes
Ingredients
1/2cupplain breadcrumbs$0.32
1/2cupgrated Parmesan$0.88
1/2tspgarlic powder$0.05
1/2tsponion powder$0.05
1/2tspItalian seasoning$0.05
1/4tspsalt$0.02
1/4tsppepper$0.03
2largeeggs$0.42
1/4cupwhole milk$0.11
1lb.bulk Italian sausage$3.00
1lb.ground beef$5.99
Instructions
In a small bowl, combine the breadcrumbs, Parmesan, garlic powder, onion powder, Italian seasoning, salt, and pepper. In a separate small bowl, lightly whisk the two eggs.
Add the breadcrumb mixture, eggs, milk, Italian sausage, and ground beef to a large bowl. Use your hands to mix the ingredients together until evenly combined. Avoid over mixing the meat.
Let the meatball mixture rest for five minutes to allow the breadcrumbs time to soften. Divide and shape the meat into about 40 meatballs, approximately 2 Tbsp in volume each.
Oven Cooking Instructions
Preheat the oven to 400ºF. Line a baking sheet with parchment. Place the meatballs on the baking sheet about one inch apart from each other.
Bake the meatballs for about 15 minutes, or until lightly browned.
Transfer the meatballs to a pot of red sauce and simmer for five more minutes in the sauce. If not using a red sauce, add an additional 3-5 minutes to the bake time, or until the meatballs are cooked through.
Stove Top Cooking Instructions
Add a tablespoon of cooking oil to a large skillet and heat over medium. Once hot, swirl the oil to coat the surface of the skillet. Add half of the meatballs to the skillet.
Cook the meatballs, turning every couple of minutes, until browned on all sides and cooked through. Repeat with the second batch of meatballs.
Transfer the cooked meatballs to a pot of red sauce and simmer for a few minutes more before serving.
Freezing instructions
You can freeze the meatballs either cooked or uncooked. I prefer freezing them already cooked so they can go straight from the freezer into a pot of red sauce and then just simmer until heated through. Cooked meatballs should be completely cooled before placing in a gallon-sized freezer bag and transferred to the freezer.
To freeze uncooked meatballs, place the raw meatballs on a parchment-lined baking sheet and freeze on the baking sheet until solid (1-2 hours) before transferring to a gallon-sized freezer bag for longer storage. Thaw completely before cooking.
How to Make Homemade Meatballs – Step by Step Photos
Lightly whisk two large eggs in a small bowl. In a separate small bowl, combine ½ cup breadcrumbs, ½ cup grated Parmesan, ½ tsp garlic powder, ½ tsp onion powder, ½ tsp Italian seasoning, ¼ tsp salt, and ¼ tsp pepper. Pre-mixing these ingredients helps them incorporate more evenly into the meat without having to overmix the meat.
Add the whisked egg, breadcrumb mixture, ¼ cup milk, 1 lb. Italian sausage, and 1 lb. ground beef to a bowl.
Let the meatball mixture sit for five minutes to allow the breadcrumbs to absorb some of the moisture.
Divide and shape the meatball mixture into about 40 meatballs, 2 Tbsp each. I have small hands, so this may actually look bigger than they were. I used a 2 Tbsp measuring cup to portion the meat.
To bake the meatballs, preheat the oven to 400ºF. Line a baking sheet with parchment paper. Place the meatballs on the baking sheet with about one inch between each.
Bake the meatballs for about 15 minutes, or until lightly browned, then transfer to a pot of red sauce and simmer for an additional 5 minutes. If not using a red sauce, bake for 3-5 minutes longer, or until cooked through.
To cook the meatballs in a skillet, heat one tablespoon cooking oil in a large skillet over medium. Once hot, swirl to coat the skillet in oil, then add the meatballs. Cook for 1-2 minutes on each side or until browned on all sides and cooked through.
Whether you cook your meatballs in the oven or on the stove top, finishing them off with a brief simmer in red sauce adds an extra dose of flavor and helps keep the meatballs nice and tender.
To freeze the cooked meatballs, cool them completely in the refrigerator first, then place them in a freezer bag and transfer to the freezer for longer storage (about 3 months). Once frozen they can be dropped straight from the freezer into a pot of red sauce and simmered until heated through.
I love all things pumpkin, and I’m not sorry about it. I also love just about every iteration of chili that is out there (see my Homemade Chili recipe and the long list of variations you can make). So it’s only fitting that I combined my two fall loves. Adding pumpkin is a super easy way to add a dose of nutrients to your pot of chili without changing that classic chili feel. The flavor and texture blend seamlessly into a pot of classic chili and even kind of makes it feel a tad lighter, so I’m totally into it!
What Does Pumpkin Chili Taste Like?
Okay, if you’re looking at me with a side-eye over the idea of putting pumpkin into your chili, just hear me out. The flavor difference is subtle. It makes the chili a little more saucy and rich, without being overly heavy. The pumpkin adds a little earthiness and a super subtle sweetness, which is nice because I usually add a little bit of brown sugar to my chili, but I was able to skip that with the pumpkin. And since I like to load up my chili with a lot of spices (see my homemade chili seasoning), the flavor of the pumpkin is not super noticeable.
And I think this is a good time to mention that you don’t want to taste your chili until it has simmered on the stove a while. You might be tempted to give it a taste right after you add everything to the pot, but at that point, it does not taste good. The chili needs time to do its thing. The spices need to bloom, the flavors need to cook down and combine. Give it time, and then taste. Be patient!
Make it Vegetarian or Vegan
It’s super easy to make your pumpkin chili vegetarian or vegan. Just swap out the ground beef for an extra can of beans, cooked lentils, some crumbled tempeh, or your favorite ground beef substitute. Most of the flavor in this chili comes from the chili seasoning, tomatoes, and other vegetables, so you can safely substitute the beef without too much of an effect.
Use a Different Meat
You can also swap the ground beef out for a different kind of ground meat. Ground turkey is very popular for pumpkin turkey because it has a lighter flavor to match the lighter flavor of the pumpkin, but I also think that some Mexican chorizo would be awesome. Those smoky spices would pair perfectly with the flavor of the pumpkin.
Is Pumpkin Chili Spicy?
The recipe, as written below, is only as spicy as the chili powder you use. Many grocery store chili powders tend to be quite mild, but some brands can be spicy. So, if you’re sensitive to heat, make sure you use a chili powder that is mild. I find that McCormick brand chili powder is pretty mild.
If you want to add more heat to your pumpkin chili, feel free to dice up a jalapeño and sautéing that with the onion and garlic in the beginning. You can also add some chipotle powder to the chili seasoning, or dice up a chipotle pepper in adobo sauce and stir that into the chili. There are a lot of options!
Easy Pumpkin Chili
Pumpkin chili is hearty but light and packed with fiber and other nutrients. It's the perfect warm and cozy bowl of fall flavors.
Mince the garlic and dice the onion. Add the garlic, onion, and olive oil to a large pot. Sauté the onion and garlic over medium heat until the onions are tender (about 5 minutes).
Add the ground beef and continue to cook until the beef is browned and cooked through.
Add the kidney beans (drained), black beans (drained), diced tomatoes (with juices), puréed pumpkin, tomato paste, water, chili powder, smoked paprika, cumin, garlic powder, onion powder, pepper, and salt to the pot. Stir to combine.
Place a lid on top of the pot and allow the chili to come up to a simmer, stirring occastionally. Allow the chili to simmer for 30 minutes.
After simmering for 30 minutes, give the chili a taste and add salt if needed. Serve hot with your favorite toppings (sour cream, cheese, green onion, corn chips, etc.)
Notes
*You can use your own store-bought chili seasoning or your favorite mix of chili herbs and spices.
Dice one yellow onion and mince two cloves of garlic. Add the onion and garlic to a large pot with 2 Tbsp olive oil and sauté over medium heat until the onions are soft (about 5 minutes).
Add one pound ground beef and continue to sauté until the beef is cooked through.
Add the remaining ingredients to the pot: 1 15oz. can black beans (drained), 1 15oz. can kidney beans (drained), 1 15oz. can petite diced tomatoes (with juices), 1 15oz. can pumpkin purée, ½ of a 6oz. can tomato paste, 2 cups water, ½ tsp smoked paprika, 1 Tbsp chili powder, 1 tsp ground cumin, ¼ tsp garlic powder, ½ tsp onion powder, 1 tsp salt, and ¼ tsp pepper. Stir until everything is well combined.
Place a lid on the pot and allow the chili to come up to a simmer. Let the chili simmer for 30 minutes, stirring occasionally. After simmering 30 minutes, give the chili a taste and add salt if needed (I did not add any extra).
Serve hot with your favorite toppings! I especially like something creamy on my bowl, whether that is cheese, avocado, or sour cream. :)
This classic Salisbury Steak recipe is smothered in mushroom gravy and ready in under 30 minutes! Salisbury Steak Lean ground beef and turkey are combined to lighten up this classic, retro American dish. My family loves it over these Instant Pot mashed potatoes or serve it over mashed cauliflower. This makes enough for 2 nights […]
This classic Salisbury Steak recipe is smothered in mushroom gravy and ready in under 30 minutes!
Salisbury Steak
Lean ground beef and turkey are combined to lighten up this classic, retro American dish. My family loves it over these Instant Pot mashed potatoes or serve it over mashed cauliflower. This makes enough for 2 nights for a family of four. Eat half and freeze the rest for another night. If you love this recipe, you might also enjoy these Salisbury Steak Meatballs!
The concept of meatloaf kind of makes me raise an eyebrow because, well, it’s a loaf of meat. But when it’s executed well it’s just so good. So filling, so cozy, and so delicious that I look forward to eating the leftovers over the next few days (hello meatloaf sandwich, I’m looking at you). This Classic Homemade Meatloaf recipe is the traditional meatloaf that we all know and love—tender, juicy, full of flavor, and with the perfectly tangy tomato glaze on top. It’s so perfect when paired with mashed potatoes and green beans. Like a plate of pure comfort!
The Secret to Good Meatloaf
Milk. The secret to good meatloaf is milk. It sounds weird, but it makes a HUGE difference. Milk hydrates the breadcrumbs that are used as a binder in meatloaf, which keeps the loaf super moist and tender.
During the testing phase for this recipe, I made one without the milk just to see if really made a difference and I’m here to say that the difference was ENORMOUS. The meatloaf without milk was dense, a little tough, and notably drier than the meatloaf made with milk. So don’t skip it! P.S. I’m sure that non-dairy milk would have the same effect.
Loaf Pan or Baking Sheet?
There are two camps when it comes to meatloaf: baking in a loaf pan or on a baking sheet. I’m team baking sheet, but I think ultimately it’s going to boil down to personal preference. I find that loaf pans don’t allow for quite enough evaporation so the bottom can get a little soupy. Baking sheets allow for a little more evaporation, leaving the meatloaf perfectly juicy and flavorful.
But if shaping is difficult for you or you want those perfect square edges, you might prefer a loaf pan.
How to Keep Meatloaf from Falling Apart
There are a couple of tricks to making a meatloaf that holds together in nice slices. Here are a few tips:
Use a recipe that has the right amount of binders (egg and breadcrumbs). This is essentially the glue that holds the meat together.
Use ground beef with a finer grind, or that has been double ground. Really coarse ground beef won’t mix as thoroughly with the binders and may crumble when sliced.
Mince the onion as finely as possible. Large chunks of onion will prevent the loaf from holding together as well.
What to Serve with Meatloaf
My favorite pairing for meatloaf is what I have pictured here, Mashed Potatoes and Steamed Green Beans. It’s so simple, classic, and balanced with the meatloaf and its tangy glaze. But here are some other good side dishes for meatloaf:
Preheat the oven to 350ºF. In a small bowl whisk together the egg, milk, and Worcestershire sauce. In a separate small bowl, stir together the breadcrumbs, Italian seasoning, garlic powder, salt, and pepper. Mince the onion.
Add the ground beef, egg mixture, breadcrumb mixture, and minced onion to a large bowl. Use your hands to mix the ingredients together until evenly combined. Avoid over mixing.
Place the meatloaf mixture on a rimmed baking dish and shape it into a loaf that is approximately 4-inches wide, 8-inches long, and 2-inches tall.
In a separate small bowl, stir together the glaze ingredients (ketchup, brown sugar, Worcestershire sauce, and mustard). Spread the glaze evenly over the top and sides of the meatloaf.
Bake the meatloaf for 50-55 minutes, or until the internal temperature reaches 165ºF. Allow the meatloaf to rest for 5-10 minutes after baking, then slice and serve.
How to Make Classic Meatloaf – Step by Step Photos
Preheat the oven to 350ºF. Start by pre-mixing some of the ingredients for the meatloaf so there will be less mixing required for the meat (overmixing the meat can make meatloaf tough). In a small bowl, whisk together ⅓ cup milk, one large egg, and 1 teaspoon Worcestershire sauce. In a separate bowl, stir together ½ cup breadcrumbs, ½ teaspoon garlic powder, 1 teaspoon Italian seasoning, ¼ tsp freshly cracked pepper, and 1 teaspoon salt.
Mince about a ½ cup onion. Make sure to chop or mince the onion as finely as possible. Chunky onion can make the meatloaf fall apart more easily.
Add the milk mixture, breadcrumb mixture, and minced onion to 1.5 lbs. ground beef (85/15). Mix with your hands until everything is evenly combined. Avoid overmixing.
Place the meatloaf mixture on a rimmed baking sheet or baking dish and shape it into a loaf that is approximately 8″ long, 4″ wide, and 2″ tall.
Next, combine the ingredients for the glaze. Stir together ½ cup ketchup, 1 tablespoon brown sugar, 1 teaspoon yellow mustard, and 1 tablespoon Worcestershire sauce.
Spread the glaze over the top and sides of the meatloaf.
Bake the meatloaf in the preheated 350ºF oven for 50-55 minutes, or until the internal temperature reaches 165ºF. Let the meatloaf rest for about 10 minutes before slicing and serving.
This hearty beef stew cooks low and slow on the stove with pumpkin (or butternut/acorn squash) added when the beef is tender. Serve with crusty bread to soak up every last drop! Beef Stew with Pumpkin When the temperature starts to drop, I love to warm up with a comforting bowl of stew. Therefore, this […]
This hearty beef stew cooks low and slow on the stove with pumpkin (or butternut/acorn squash) added when the beef is tender. Serve with crusty bread to soak up every last drop!
Beef Stew with Pumpkin
When the temperature starts to drop, I love to warm up with a comforting bowl of stew. Therefore, this Beef Stew with Pumpkin hits the spot! It’s made with chunks of beef brown with onions and garlic and then cook on low in a mixture of broth and red wine until tender. The stew is flavored with oregano, thyme, and bay leaf, and fresh pumpkin or winter squash is added halfway through. For some different beef stew recipes, try this Beef and Kabocha Squash Stew and Carne Guisada (Latin Beef Stew).
We used to eat these really delicious meat pies when we were growing up. I’m not sure exactly what was in them, but I do know that the mix had ground beef seasoned with curry powder, tender cubed potatoes, and sweet peas. It was so simple, hearty, filling, and one of my absolute favorite things […]
We used to eat these really delicious meat pies when we were growing up. I’m not sure exactly what was in them, but I do know that the mix had ground beef seasoned with curry powder, tender cubed potatoes, and sweet peas. It was so simple, hearty, filling, and one of my absolute favorite things to eat. But these days I’m a busy person, so when I got the craving for those tasty meat pies I just whipped up the curried ground beef filling and ate it in a bowl instead of fiddling with dough and stuffing it into hand pies. It was still totally satisfying and way easier. There are a few different ways you can serve this curried ground beef, so keep reading to see some options!
Originally posted 10-10-2012, updated 9-4-2021.
What Kind of Beef to Use
Since the spices and aromatics are going in the skillet before the beef, you won’t want to have to drain off any fat after browning the ground beef, or else you’ll lose some of the flavor. For that reason, you’ll want to use a lower fat ground beef, maybe 10-15% max. Having some fat is good for flavor, but you don’t want it pooling in the bottom of the skillet.
What Kind of Curry Powder to Use
Curry powder blends can vary a LOT from brand to brand, so it’s important to choose one that you’re familiar with and that you know you like. The kind I happen to be using today is 365 brand curry powder, but I’ve also enjoyed Sharwood’s brand in the past. You can use a mild curry powder, or spicy if you prefer. If you’d like to try making your own homemade curry powder, here is a great recipe for homemade curry powder from Spice it Up.
How to Serve Curried Ground Beef with Peas and Potatoes
This dish is quite filling on its own since it contains meat, potatoes, and vegetables, but I like to add a little bread on the side. I love serving naan with this curried ground beef so I can scoop up some of the beef mixture with the piece of naan and get everything in one bite (just like those meat pies I used to eat, but open-faced!). You could also serve the curried beef over a bed of rice for a little extra inexpensive filler.
Can I Add More Vegetables?
Yes! This mixture is so flexible. If you want to incorporate a few extra vegetables, consider adding a diced onion, sliced carrots, and maybe even broccoli. If you want to swap out the potatoes for a lower carb option, you can use small cauliflower florets.
Curried Ground Beef with Peas and Potatoes
Meat and potatoes come together with savory curry powder in this super simple weeknight curried ground beef skillet.
Add the minced garlic, grated ginger, and cooking oil to a large deep skillet. Sauté the garlic and ginger over medium heat for 1-2 minutes. Add the curry powder, turmeric, and crushed red pepper and sauté for one minute more.
Add the ground beef to the skillet with the spices and sauté until the beef is cooked through.
While the beef is cooking, peel and cube the potato into ½-inch pieces.
Add the cubed potato and beef broth to the skillet. Stir to combine with the ground beef. Place a lid on the skillet and turn the heat up to medium-high. Allow the broth to come up to a boil.
Once the broth reaches a boil, turn the heat down to medium-low and allow it to continue to simmer for 10 minutes with the lid in place (stir occasionally). After ten minutes, the potatoes should be tender. Remove the lid and simmer for a few more minutes, or until most of the broth is evaporated.
Finally, stir the frozen peas into the beef and potato mixture and heat through. Give the curry beef a taste and add salt to taste (about ½ tsp). Top with sliced green onions and serve hot.
How to Make Curried Ground Beef with Peas and Potatoes – Step By Step Photos
Start by mincing four cloves of garlic and grating about 1 teaspoon fresh ginger. Add the garlic and ginger to a skillet with 2 tablespoons of cooking oil. Sauté the garlic and ginger over medium heat for one to two minutes.
Next, add 1 tablespoon curry powder, 1 teaspoon turmeric, and ¼ teaspoon crushed red pepper (optional) to the skillet. Continue to sauté over medium heat for about one more minute to toast the spices.
Add one pound of ground beef to the skillet and continue sautéing until it is cooked through.
While the beef is browning, peel and cube one russet potato into ½-inch pieces. My potato was about ¾ lb. total, but it’s flexible so you can add a little more or less if you have it.
Once the beef is browned, add the cubed potato and one cup beef broth. Stir to combine.
Place a lid on the skillet, turn the heat up to medium-high, and bring the broth up to a boil. Once boiling, turn the heat down to medium-low and let the skillet simmer for about 10 minutes, with the lid in place, stirring occasionally. After ten minutes the potatoes should be nice and tender. Remove the lid and let it simmer a few more minutes, or until most of the broth is evaporated.
Add one cup of frozen peas to the skillet and stir to combine, then allow the peas to heat through.
Give the curried beef with peas and potatoes a taste and add salt to your liking (I added about ½ teaspoon).
A savory recipe for Zucchini Lasagna made without noodles for a low-carb, keto version of one of our favorite meals! Vegetarian Adaptable and Gluten-free. This Zucchini Lasagna is made without noodles or pasta and is a great option for those going th…
A savory recipe for Zucchini Lasagna made without noodles for a low-carb, keto version of one of our favorite meals! Vegetarian Adaptable and Gluten-free. This Zucchini Lasagna is made without noodles or pasta and is a great option for those going the low-carb, keto route. Make this with ground lamb for the best flavor or...