15 Ground Beef Suppers Everyone at the Table Will Love

If there is a pound of ground beef in my fridge, I already know supper will be fine. It is easy on the budget, cooks in minutes, and pleases everyone from Tom to the littlest grandchild at our Sunday table. Here are fifteen recipes I keep coming back to, with skillet meals, taco night staples, baked casseroles, burgers and a big pot of soup. One habit that helps me a lot is browning several pounds with onion at once, cooling it, and freezing it in flat bags for later.

1) Classic Sloppy Joes

These from scratch sloppy joes have a sweet and tangy sauce that tastes far fresher than anything from a can. Finely chopped onion and green pepper melt right into the meat, adding flavor without big pieces anyone will pick out. Letting the pot bubble with the lid off thickens the sauce so the filling stays put on the bun.

Sloppy joes are a Friday night favorite when the grandkids sleep over, served with a big bowl of crinkle cut fries. A spoonful of coleslaw right on the sandwich adds a nice crunch and tang. Leftover filling is wonderful spooned over a baked potato for lunch the next day.

Ingredients

1 1/2 lbs lean ground beef

1 small yellow onion, finely diced

1/2 green bell pepper, finely diced

2 cloves garlic, minced

1 cup ketchup

1/4 cup water

2 tablespoons brown sugar

1 tablespoon yellow mustard

1 tablespoon Worcestershire sauce

1 teaspoon chili powder

1/2 teaspoon salt

1/4 teaspoon black pepper

6 hamburger buns, toasted

Lean beef works best here, since fattier beef leaves a greasy sauce even after you drain it. Make the filling a day ahead if you can, because the flavor improves overnight, and rewarm it with a splash of water. For the two of us, I cook the full batch and freeze half flat in a bag for a quick supper later.

Instructions

Put a 12 inch skillet on medium high. Add the beef along with the onion and green pepper, and cook 7 to 8 minutes, breaking the meat apart with a wooden spoon, until it is no longer pink and reads 160F.

Tip out the extra grease, keeping the meat and vegetables in the skillet.

Add the garlic and stir for about a minute, until it smells good.

Stir in the ketchup, water, brown sugar, mustard and Worcestershire, then the chili powder, salt and pepper. Mix until it is all one color.

Let it come to a bubble, then lower the heat to medium low. Leave the lid off and cook 10 to 15 minutes, stirring now and then, until the sauce is thick and hugs the meat.

Taste it. Add a little more brown sugar if you like it sweeter, or another pinch of chili powder for more zip.

Toast the buns under a hot broiler, 1 to 2 minutes. Heap the filling on the bottom halves, cap with the tops, and serve with pickles and chips.

Sloppy joes take me right back to my own childhood, and my grandkids now ask for them every visit. They are gloriously messy and ready in about half an hour.

The meat mixture freezes beautifully for as long as 3 months, so I usually make twice as much. Spoon any extra over baked potatoes or crispy tots for an easy second supper.

2) Easy Beef Tacos

A homemade seasoning made from spices you already own gives these tacos a fresher taste than any store packet. Simmering a bit of tomato sauce with the meat keeps it moist and helps the spices stick. Crisp shells, cold lettuce and melted cheddar make this the easiest build your own supper there is.

Taco Tuesday at our house means a spread of toppings down the middle of the table and a pot of seasoned rice on the side. Refried beans and a bowl of corn salad round it out nicely. For the grandkids, I set out soft tortillas too, since crunchy shells tend to crumble in little hands.

Ingredients

1 lb ground beef

1/2 small onion, finely diced

1 tablespoon chili powder

1 1/2 teaspoons ground cumin

1 teaspoon paprika

1/2 teaspoon garlic powder

1/2 teaspoon dried oregano

3/4 teaspoon salt

1/2 cup tomato sauce

1/4 cup water

8 taco shells or small tortillas

1 cup shredded cheddar cheese

2 cups shredded lettuce

1 cup diced tomatoes

Mix up a triple batch of the spice blend and keep it in a jar, so the next taco night takes even less time. Ground turkey works here too, but add a splash of oil when browning since it is so lean. Stand the shells upright in a baking dish while they warm so they are easy to fill without tipping over.

Instructions

Set a big skillet on medium high. Add the beef and onion and cook 6 to 8 minutes, breaking the meat into fine crumbles, until browned and 160F.

Spoon off the extra fat and put the skillet back on the burner.

Scatter the salt and every spice from the list over the meat. Stir for a minute so the spices toast and coat every crumble.

Add the tomato sauce and water. Let it bubble 5 to 7 minutes, stirring once in a while, until most of the liquid cooks off and the meat is saucy rather than soupy.

Meanwhile, spread the taco shells on a baking sheet and warm them in a 350F oven for 5 minutes. If you are using soft tortillas, heat them in a dry pan instead.

Put out bowls of cheese, lettuce and tomatoes, plus anything else your family likes, such as sour cream, salsa or sliced jalapenos.

Fill the shells with the spiced beef and let each person top their own tacos.

Taco night has been a fixture in our house since the kids were small, and this is still the recipe. Blending my own spices lets me keep it gentle for the grandkids and add heat to my own plate.

Mix up a large jar of the spice blend and use about 2 tablespoons for every pound of beef. Leftover taco meat makes great nachos, quesadillas or a fast taco salad.

3) Homemade Cheeseburger Mac

This homemade take on the boxed favorite simmers the macaroni directly in broth and milk, so the pasta starch makes everything creamy. Sharp cheddar goes in at the very end for true cheeseburger flavor. Tomato paste and a little mustard bring the classic burger tang with no cheese powder in sight.

This is the dinner my grandkids request most, served in big bowls with a pickle spear on the side. A tray of raw carrot sticks and ranch is an easy way to sneak in some vegetables. For a fun touch, sprinkle diced tomato and shredded lettuce on top for a burger in a bowl.

Ingredients

1 lb ground beef

1 small onion, diced

2 cloves garlic, minced

1 teaspoon paprika

1 teaspoon salt

1/2 teaspoon black pepper

2 tablespoons tomato paste

2 1/2 cups beef broth

1 1/2 cups whole milk

2 cups elbow macaroni, uncooked

2 cups shredded sharp cheddar cheese

1 teaspoon yellow mustard

Keep the heat at a gentle simmer once the macaroni goes in, because milk can scorch on the bottom if it boils hard. If the pasta still feels firm when the liquid is gone, add a splash of broth and cook a couple of minutes more. Shred the cheddar yourself from a block for the smoothest sauce.

Instructions

Use a Dutch oven or a big, deep skillet to brown the beef and onion on medium high for 6 to 8 minutes, breaking it up as it cooks, until it reaches 160F. Pour off the fat.

Add the tomato paste, garlic, paprika, salt and pepper. Stir for about a minute, until the tomato paste turns a shade darker.

Pour in the broth and the milk, scraping the bottom of the pan, and bring it to a gentle boil.

Add the dry macaroni. Lower the heat to medium low, put the lid on, and simmer 10 to 12 minutes. Stir every few minutes so nothing sticks. The pasta is ready when it is tender and has soaked up most of the liquid.

Pull the pan from the burner. Stir in the mustard, followed by the cheddar in handfuls, stirring until it melts into a creamy sauce.

Let it sit 2 to 3 minutes to thicken a little, and serve with green beans or a simple salad on the side.

Our kids were raised on the boxed kind, but this version converted them the first time I served it. It still uses one pan and is ready in roughly the same time.

If your crew loves a classic burger, stir in some chopped pickles just before serving. When you reheat leftovers, add a splash of milk to loosen the sauce again.

4) Old Fashioned Meatloaf

Breadcrumbs soaked in milk before they are mixed in give this meatloaf its soft, tender texture. Worcestershire, dried thyme and chopped onion season it all the way through. A sweet and tangy ketchup glaze is brushed on twice, so it bakes into a sticky, caramelized top.

Meatloaf, mashed potatoes and buttered green beans is the Sunday supper my family still asks for. Cold meatloaf sandwiches on soft white bread with a little ketchup might be the best part of the whole thing. For just the two of us, I shape two small loaves and freeze one unbaked for another night.

Ingredients

2 lbs ground beef, 85 percent lean

1 small onion, finely diced

2 cloves garlic, minced

2 large eggs

3/4 cup plain breadcrumbs

2/3 cup whole milk

2 tablespoons Worcestershire sauce

1 teaspoon dried thyme

1 1/2 teaspoons salt

1/2 teaspoon black pepper

For the glaze

3/4 cup ketchup

3 tablespoons brown sugar

1 tablespoon apple cider vinegar

Use beef that is 85 percent lean, because leaner beef makes a dry loaf and fattier beef leaves it swimming in grease. Shaping it free form on a sheet pan lets the sides brown and the fat drain away. Rely on a thermometer rather than the clock, since the thickness of your loaf changes the timing.

Instructions

Heat the oven to 350F. Cover a rimmed baking sheet with foil, or grease a 9×5 inch loaf pan lightly.

Stir the breadcrumbs and milk together in a big bowl and give them 5 minutes to soften.

Into those softened crumbs, mix the eggs, onion, garlic, Worcestershire, thyme, salt and pepper.

Add the beef and work it in gently with your hands, stopping once it is mixed. Handling it too much makes a heavy loaf.

Form the mixture into a loaf about 9 by 5 inches on the baking sheet, or pack it into the loaf pan.

Whisk the ketchup, brown sugar and vinegar in a small bowl. Brush half of this glaze across the top of the loaf.

Bake for 45 minutes. Spread the rest of the glaze over the top and bake 15 to 20 minutes longer, until the middle registers 160F.

Give the meatloaf 10 minutes to rest so the slices hold their shape, then cut thick pieces and serve with mashed potatoes.

Meatloaf and mashed potatoes was the Sunday supper of my childhood, and I still serve it when the family comes home. Honestly, I look forward to the leftovers most.

You can shape the loaf in the morning and keep it covered in the fridge, then add about 10 minutes to the baking time. A cold meatloaf sandwich with extra ketchup is the best lunch I know.

5) Swedish Meatballs

A touch of allspice and nutmeg gives these tender meatballs their gentle warmth and that classic Swedish taste. They finish in a smooth, creamy gravy built in the same skillet, using every browned bit left behind. Grated onion disappears into the mixture and keeps each meatball soft and moist.

Swedish meatballs over buttered noodles with a spoonful of lingonberry or cranberry sauce feel like a little holiday any time of year. Cucumbers in a light vinegar dressing make a cool, crisp side. They also work as a party appetizer kept warm in a small slow cooker with toothpicks nearby.

Ingredients

1 1/2 lbs ground beef

1/2 cup plain breadcrumbs

1/4 cup whole milk

1 large egg

1/4 cup finely grated onion

1/4 teaspoon ground allspice

1/4 teaspoon ground nutmeg

1 teaspoon salt

2 tablespoons olive oil

4 tablespoons unsalted butter

3 tablespoons all purpose flour

2 cups beef broth

1/2 cup heavy cream

1 tablespoon Worcestershire sauce

Wet your hands with cold water while rolling so the mixture does not stick and the meatballs stay nicely round. Brown them without crowding the skillet, so they sear instead of steaming and falling apart. If the gravy gets too thick while the meatballs finish, whisk in a splash more broth.

Instructions

Stir the breadcrumbs and milk together in a large bowl and let them sit 5 minutes. Mix in the egg, grated onion, salt and both spices. Add the beef last and combine gently.

Roll into balls about 1 1/2 inches across. You should get around 30.

Warm the olive oil in a 12 inch skillet on medium heat. Brown the meatballs a batch at a time for 6 to 8 minutes, rolling them around so every side gets color. Transfer them to a plate.

Add the butter to the skillet. When it melts, whisk in the flour and cook 1 to 2 minutes until it turns light gold.

Pour in the broth gradually, whisking so no lumps form, then add the cream and Worcestershire. Let it simmer 3 to 4 minutes until it thickens.

Put the meatballs back in the pan, cover, and simmer on low 8 to 10 minutes, until the centers reach 160F.

Taste the gravy, adjust with salt and pepper, and spoon it all over buttered egg noodles or mashed potatoes.

Our grandkids think these are fancy restaurant food, and I let them believe it. Homemade beats any cafeteria version by a mile.

Brown a big batch, freeze them spread out on a tray, and then move them to a bag. Later, dinner is just 20 minutes of gravy making. Serve a spoonful of lingonberry or cranberry jam alongside for a traditional touch.

6) Shepherd’s Pie

A savory filling of beef and vegetables simmers in a rich gravy seasoned with thyme, Worcestershire and a spoonful of tomato paste. Creamy mashed potatoes are spread over the top and ruffled with a fork so the little peaks brown and crisp. Strictly speaking, beef makes it cottage pie, but most American families know it as shepherd’s pie.

Shepherd's pie is a whole dinner in one dish, so all it needs is a simple side salad or some warm rolls. I bring the skillet straight to the table on a trivet so everyone can see that golden top. Assemble it in small ramekins for single servings, which the grandkids think is very fancy.

Ingredients

2 1/2 lbs russet potatoes, peeled and cubed

4 tablespoons unsalted butter

1/2 cup whole milk

1 1/2 teaspoons salt, divided

1 1/2 lbs ground beef

1 yellow onion, diced

2 carrots, diced

2 cloves garlic, minced

2 tablespoons tomato paste

2 tablespoons all purpose flour

1 cup beef broth

1 tablespoon Worcestershire sauce

1 teaspoon dried thyme

1 cup frozen peas

Mash the potatoes while they are still steaming hot, since they turn gluey if they cool and you have to work them hard. Spoon them on in dollops around the edge first and work inward so they sit on top instead of sinking. You can assemble it a day ahead and refrigerate it, adding about 15 minutes to the bake.

Instructions

Simmer the potatoes in salted water for about 15 minutes, until a fork goes in easily. Drain, then mash them smooth, adding the butter, the milk and 1 teaspoon of the salt.

Heat the oven to 400F.

Set a large skillet that can go into the oven on medium high. Brown the beef along with the onion and diced carrots, breaking up the meat, for 8 to 10 minutes, until it reaches 160F. Spoon off extra fat.

Add the garlic, tomato paste and flour and stir for a minute.

Pour in the broth, then the Worcestershire, thyme and the rest of the salt. Let it bubble about 5 minutes until thick, and stir in the peas.

Spoon the mashed potatoes over the filling and spread them right to the edges to seal it in. Drag a fork across the top to make ridges that will brown.

Bake 20 to 25 minutes, until the edges bubble and the potatoes turn golden. Broil for 2 minutes for deeper color if you like, then let it rest 10 minutes before you dig in.

This comes out the first chilly week of fall, when everyone wants something warm and hearty. Building it in one oven safe skillet keeps the sink nearly empty.

Leftover mashed potatoes from a holiday dinner are perfect here and save a lot of time. You can assemble the pie a day early and chill it. Baked cold, it needs 35 to 40 minutes.

Want the whole story, plus my storage and swap notes? Here is my full Simple Shepherd’s Pie recipe.

7) Korean Beef Bowls

This speedy dish takes the sweet and savory notes of Korean bulgogi and applies them to budget friendly ground beef. Soy sauce, brown sugar, ginger and sesame oil reduce into a shiny glaze that clings to the meat. Spooned over warm rice with cool cucumber, it makes a full meal in roughly 25 minutes.

These bowls feel like takeout night at home, and they cost far less. Set out kimchi, shredded carrots and a little hot chili sauce so everyone can dress their own bowl. For a lighter plate, spoon the beef into crisp lettuce cups instead of over rice.

Ingredients

1 lb lean ground beef

1 tablespoon vegetable oil

4 cloves garlic, minced

1 tablespoon grated fresh ginger

1/3 cup low sodium soy sauce

1/4 cup packed brown sugar

1 tablespoon toasted sesame oil

1 tablespoon rice vinegar

1/4 teaspoon red pepper flakes

4 cups cooked white rice

3 green onions, sliced

1 teaspoon sesame seeds

1 cucumber, thinly sliced

Grate the ginger straight from the freezer, because frozen ginger grates easily and leaves no stringy bits. Low sodium soy sauce matters here, since regular soy reduces down and can make the beef far too salty. Leftover rice works perfectly, warmed in the microwave with a splash of water and a damp paper towel on top.

Instructions

Whisk the sauce ingredients in a small bowl, from the soy sauce through the pepper flakes, until the sugar has dissolved.

Warm the vegetable oil in a big skillet on medium high. Add the garlic and ginger and stir for about 30 seconds.

Add the beef and break it into small bits as it cooks, 6 to 8 minutes, until browned and 160F. Drain off any extra fat.

Pour the sauce over the meat and stir. Let it bubble 2 to 3 minutes, until it reduces and the beef turns glossy and a little sticky.

Stir in half of the sliced green onions and take the pan off the heat.

Divide the rice between 4 bowls and top each one with the beef.

Finish with the rest of the green onions, a sprinkle of sesame seeds and the cucumber slices. A fried egg or some steamed broccoli on top makes it go further.

This has been a weekly regular for us for years because it is quick, inexpensive and loved by everyone, grandkids included. I always make extra so Tom has lunch the next day.

Cook the rice in advance or use a bag of frozen rice to make it even faster. Leftovers warm up well and are also delicious spooned into crisp lettuce cups.

8) Stuffed Bell Peppers

Sweet bell peppers are filled with a hearty mix of seasoned beef, rice and tomatoes and baked until soft. Mozzarella melts into the filling and then turns golden and bubbly across the top. Keeping the dish covered for the first part of baking steams the peppers so they turn tender all the way through.

Stuffed peppers look so cheerful on the plate, especially when you mix red, yellow and green ones. A simple green salad and a slice of garlic bread are all they need alongside. Each pepper is a neat single serving, so they are easy to pack for lunch or freeze for later.

Ingredients

6 large bell peppers, any color

1 lb ground beef

1 small onion, diced

2 cloves garlic, minced

1 1/2 cups cooked white rice

1 can (14.5 oz) diced tomatoes, drained

1 can (8 oz) tomato sauce, divided

1 teaspoon Italian seasoning

1 teaspoon salt

1/2 teaspoon black pepper

1 1/2 cups shredded mozzarella cheese, divided

2 tablespoons chopped fresh parsley

Leftover rice from another night works perfectly here, since the rice needs to be cooked before it goes in. Pick peppers with flat bottoms that stand up on their own so less filling spills. Thick walled peppers may need the full 15 minutes uncovered, so test one with the tip of a knife before you pull the dish.

Instructions

Heat the oven to 375F. Slice off the pepper tops and pull out the seeds and white ribs. Stand them up in a 9×13 inch dish, shaving a thin slice off the bottom of any that tip over.

Brown the beef and onion in a big skillet on medium high for 7 to 8 minutes, until it reaches 160F. Drain the fat, add the garlic, and stir for a minute.

Take the pan off the heat. Stir in the rice, the drained tomatoes and half of the tomato sauce. Season with the Italian seasoning, salt and pepper, and fold in 1 cup of the mozzarella.

Fill each pepper with the beef mixture, pressing it in lightly and letting it mound on top.

Pour the leftover tomato sauce over the tops and pour 1/4 cup of water into the dish around them. Cover snugly with foil.

Bake for 30 minutes with the foil on. Remove the foil, top with the rest of the cheese, and bake another 10 to 15 minutes, until the peppers are soft and the cheese bubbles.

Scatter parsley over the top and let them cool 5 minutes before serving.

Stuffed peppers look like a lot of effort, but they are simply a clever way to stretch one pound of beef across six hearty portions. Everyone gets their own edible bowl.

Red, yellow and orange peppers from the garden are sweeter than green, so I use those whenever I can. Unbaked stuffed peppers freeze well wrapped one by one, and they bake from frozen in about 1 hour.

9) Beef Enchiladas

Flour tortillas are wrapped around a filling of spiced beef, pinto beans, mild green chiles and cheese, and baked under red enchilada sauce. The edges crisp up a bit while the middles stay soft and saucy. A thick layer of melted cheese across the top makes this a sure hit with any crowd.

Enchiladas make a festive family supper with a bowl of Mexican rice and a side of refried beans. Top each serving with diced avocado and a little chopped cilantro for color. They also travel well to a potluck, still covered with foil right in the baking dish.

Ingredients

1 lb ground beef

1 small onion, diced

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon chili powder

1/2 teaspoon salt

1 can (15 oz) pinto beans, rinsed and drained

1 can (4 oz) diced green chiles

2 cans (10 oz each) red enchilada sauce

10 small flour tortillas

3 cups shredded Mexican blend cheese, divided

Sliced green onions and sour cream, for serving

Pack the rolled tortillas snugly side by side so they hold each other in place and stay neat. Let the filling cool for a few minutes before rolling so the cheese does not melt out the ends. To make ahead, assemble and refrigerate the dish, but hold back the top layer of sauce and cheese until right before baking so the tortillas do not get soggy.

Instructions

Heat the oven to 350F. Spread 1/2 cup of enchilada sauce across the bottom of a 9×13 inch dish.

Brown the beef and onion in a big skillet on medium high for 7 to 8 minutes, until it reaches 160F, then pour off the fat.

Add the garlic, cumin and chili powder and stir for a minute. Mix in the salt, beans, green chiles and another 1/2 cup of the sauce, and let it simmer 3 minutes.

Microwave the tortillas for 30 seconds so they are soft enough to roll.

Spoon roughly 1/3 cup of filling and a little cheese along the middle of each tortilla. Roll it up firmly and set it in the dish with the seam facing down.

Pour the rest of the enchilada sauce over the rolled tortillas and cover them with the remaining cheese.

Leave the dish uncovered and bake 20 to 25 minutes, until the sauce bubbles and the cheese has melted. Let it sit 5 minutes, then add green onions and sour cream.

Enchiladas are what I make when the whole family is coming or when a friend needs a meal dropped off. One pound of beef fills an entire pan.

Roll and arrange the enchiladas up to a day early, cover them, and refrigerate without the final sauce and cheese. Add those just before baking and allow about 10 extra minutes in the oven.

10) Ground Beef Stroganoff

This thrifty spin on beef stroganoff pairs ground beef with browned mushrooms in a deep, savory gravy. A scoop of sour cream added last makes the sauce tangy and smooth. Ladled over buttered egg noodles, it is warm comfort food that is ready in about 30 minutes.

Steamed green beans or a crisp cucumber salad cut through the creamy sauce nicely. If you are out of noodles, spoon it over mashed potatoes or rice instead. Tom likes a little extra sour cream and a good crack of black pepper on his plate.

Ingredients

12 oz wide egg noodles

1 lb ground beef

1 small onion, diced

8 oz white mushrooms, sliced

2 cloves garlic, minced

2 tablespoons unsalted butter

2 tablespoons all purpose flour

2 cups beef broth

1 tablespoon Worcestershire sauce

1 teaspoon salt

1/2 teaspoon black pepper

3/4 cup sour cream

2 tablespoons chopped fresh parsley

Let the mushrooms sit in the pan without stirring for a couple of minutes so they brown instead of steaming. Bring the sour cream to room temperature first, which also helps keep it from curdling. Leftovers reheat well over low heat with a splash of broth to loosen the sauce.

Instructions

Boil the noodles in a big pot of salted water, following the package timing. Drain, then toss them with a little butter.

While the noodles cook, brown the beef and onion in a big skillet on medium high for 6 to 8 minutes, until 160F. Drain the fat and set the beef aside on a plate.

Add the butter and mushrooms to the skillet and cook about 5 minutes until golden. Stir in the garlic for 30 seconds.

Dust the mushrooms with the flour, stirring for about a minute.

Pour in the broth slowly as you stir, then add the Worcestershire, salt and pepper. Add the beef back and let it simmer 5 minutes, until thickened.

Lower the heat and stir in the sour cream until the sauce is smooth. Keep it from boiling, since that can make the sour cream curdle.

Spoon the stroganoff over the noodles and finish with parsley.

I adore classic stroganoff, and using ground beef makes it cheaper and much quicker. Even mushroom skeptics clean their plates when the mushrooms are tucked into that creamy sauce.

Set the sour cream on the counter while you cook so it is not fridge cold, which helps it blend in smoothly. Plain Greek yogurt can stand in if you run out of sour cream.

11) Smash Burgers

Pressing cold balls of beef onto a ripping hot skillet makes thin patties with wide, crispy, lacy edges. Thin slices of onion get pressed into the meat, where they turn sweet and brown as it sears. Stack two patties with melted cheese and a tangy homemade sauce and you have a burger stand favorite at home.

Smash burgers are made to eat right off the griddle, so I keep the sides simple with chips or crispy fries. Set out a tray of extra pickles, sliced tomato and shredded lettuce for anyone who wants to build theirs higher. For the grandkids, a single patty on a small bun is just the right size.

Ingredients

1 1/2 lbs ground beef, 80 percent lean

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon garlic powder

1 small yellow onion, very thinly sliced

8 slices American cheese

4 potato buns

2 tablespoons unsalted butter, softened

1/4 cup mayonnaise

2 tablespoons ketchup

1 tablespoon dill pickle relish

Dill pickle chips, for serving

Press hard within the first 30 seconds, because once the meat starts to cook it will not flatten any thinner. Use 80 percent lean beef, since that extra fat is what creates the lacy, crispy edges. Scrape firmly under each patty when you flip so all that browned crust stays attached.

Instructions

Mix the mayonnaise, ketchup and relish together for a quick sauce. Spread the softened butter on the cut sides of the buns.

Divide the beef into 8 loose balls of about 3 oz each and keep them chilled until it is time to cook.

Heat a big cast iron skillet or griddle on medium high. Toast the buns cut side down for about a minute until golden, then set them aside.

Put 2 or 3 balls of beef in the hot pan with space between them. Lay a few onion slices on each, cover with a piece of parchment, and press down hard with a sturdy spatula to make thin patties.

Sprinkle with salt, pepper and garlic powder. Let them sear 2 to 3 minutes, and look for deep brown, crisp edges.

Slide the spatula firmly under each patty and turn it. Lay on a slice of cheese and cook another minute. The beef should hit 160F as the cheese melts.

Build each burger with two patties, a swipe of sauce and some pickle chips, and eat them right away.

Smash burgers changed burger night at our house, since they cook in minutes and do not need the grill. Those crispy edges are my favorite part.

Stick with 80 percent lean beef, since that fat is the secret to crisp edges. Cook just a few at a time so the skillet stays hot and every patty gets a golden crust.

12) Salisbury Steak

Seasoned beef patties get a good sear for a flavorful crust and then simmer in a hearty gravy of onions and mushrooms. It all happens in the same pan, so it soaks up all those browned bits. Think of it as the grown up version of the old frozen dinner, only much, much better.

Salisbury steak feels like a cozy diner supper, so I like to serve it with glazed carrots on the side. Dinner rolls are a must for wiping up the extra gravy. It reheats well, so leftovers make a fine lunch for Tom the next day.

Ingredients

1 1/2 lbs ground beef

1/3 cup plain breadcrumbs

1 large egg

2 tablespoons ketchup

1 tablespoon Worcestershire sauce

1 teaspoon salt

1/2 teaspoon black pepper

1 tablespoon vegetable oil

2 tablespoons unsalted butter

1 yellow onion, thinly sliced

8 oz mushrooms, sliced

2 tablespoons all purpose flour

2 cups beef broth

1 tablespoon chopped fresh parsley

Make a slight dimple in the center of each patty so they stay flat instead of puffing up as they sear. Mix the meat with a light hand, since squeezing it makes the patties dense and tough. If the gravy gets too thick while the patties finish, stir in a splash of broth.

Instructions

Combine the beef, breadcrumbs, egg, ketchup, Worcestershire, salt and pepper in a large bowl, mixing only until blended. Form 4 oval patties roughly 3/4 inch thick.

Warm the oil in a 12 inch skillet on medium high. Sear the patties 3 to 4 minutes on each side, until well browned. Move them to a plate, as they will finish in the gravy.

Turn the heat to medium and melt the butter in the pan. Add the onion and mushrooms and let them cook 6 to 7 minutes, until they are tender and lightly browned.

Dust with the flour and stir for a minute.

Whisk in the broth a little at a time, scraping up the browned bits. Let it bubble 2 to 3 minutes until it starts to thicken.

Nestle the patties back into the pan and spoon gravy over them. Cover and keep it at a low simmer 10 to 12 minutes, until the centers read 160F.

Top with parsley and serve alongside mashed potatoes and green beans.

My father loved the frozen tray version, so when he visits I make this from scratch and he grins the whole meal. It feels like a diner supper at home.

For an even faster dinner, form the patties the day before and refrigerate them, covered. Leftovers reheat beautifully because the gravy keeps the beef from drying out.

13) Hamburger Soup

This stick to your ribs soup is packed with ground beef, celery, carrots, potatoes and green beans swimming in a savory tomato broth. Worcestershire and dried herbs make it taste as if it simmered for hours. It is thick enough to be supper on its own and uses everyday vegetables you likely have right now.

Hamburger soup is my favorite pot to make when the house is full and the weather turns cold. It is gentle and mild, so even the youngest grandkids happily eat their vegetables. Freeze the leftovers in single portions for quick lunches on busy days.

Ingredients

1 1/2 lbs ground beef

1 yellow onion, diced

3 carrots, sliced

3 celery stalks, sliced

2 cloves garlic, minced

2 medium russet potatoes, peeled and diced

1 can (28 oz) crushed tomatoes

6 cups beef broth

1 tablespoon Worcestershire sauce

1 teaspoon dried thyme

1 teaspoon dried basil

1 1/2 teaspoons salt

1/2 teaspoon black pepper

1 cup frozen green beans

Cut the potatoes and carrots about the same size so they turn tender at the same time. Brown the beef well before the vegetables go in, because those browned bits flavor the whole pot. The soup thickens overnight as the potatoes soak up broth, so add a splash of water or broth when you reheat.

Instructions

Brown the beef and onion in a large Dutch oven on medium high for 7 to 8 minutes, breaking the meat up, until it reaches 160F. Pour off the extra fat.

Add the carrots and celery and cook 4 to 5 minutes, stirring now and then, until they start to soften. Add the garlic and stir for a minute.

Stir in the potatoes, crushed tomatoes, broth and Worcestershire, along with the thyme, basil, salt and pepper.

Bring the pot to a boil, then turn the heat down to medium low. Cover and simmer 18 to 20 minutes, until a fork slides easily into the potatoes and carrots.

Add the green beans straight from the freezer and simmer 5 more minutes with the lid off, until they are hot.

Taste the soup and add more salt and pepper if it needs it.

Ladle it into bowls and serve with crusty bread, saltines or grilled cheese sandwiches.

My mother made this soup whenever the cupboard was running low, and I make it the same way. It feeds a crowd on very little money and warms everyone through.

A big pot on Sunday gives you lunches all week, and it stays good for 4 days chilled. It also freezes for 3 months, though the potatoes turn a little softer once thawed.

14) Baked Ziti

Baked ziti combines tube pasta coated in a hearty meat sauce, with creamy dollops of ricotta and lots of melted mozzarella. Pulling the pasta from the water a little early keeps it from turning soft in the oven. You get all the flavor of lasagna with much less work, because nothing needs careful layering.

Baked ziti is my favorite dish to bring to a new neighbor or a friend who just had a baby. A crisp Caesar salad and warm garlic bread turn it into a real Italian dinner. It feeds a crowd easily, so it is perfect for birthday dinners when all the kids come home.

Ingredients

1 lb ziti pasta

1 lb ground beef

1 small onion, diced

3 cloves garlic, minced

1 jar (24 oz) marinara sauce

1 can (15 oz) crushed tomatoes

1 teaspoon Italian seasoning

1/2 teaspoon salt

15 oz ricotta cheese

1 large egg

1/2 cup grated Parmesan cheese

3 cups shredded mozzarella cheese, divided

2 tablespoons chopped fresh basil

Assemble it the night before, cover and refrigerate, then add 10 to 15 minutes to the covered baking time. Whole milk ricotta makes the creamiest pockets, while skim ricotta can turn grainy. If you want to freeze one for later, build it in a foil pan and freeze it unbaked.

Instructions

Heat the oven to 375F. Grease a 9×13 inch dish. Boil the ziti in salted water, stopping 2 minutes short of the package time, then drain.

Brown the beef and onion in a big skillet on medium high for 7 to 8 minutes, until it reaches 160F. Drain off the fat and stir in the garlic.

Pour in the marinara and crushed tomatoes, add the Italian seasoning and salt, and let it simmer 5 minutes.

In a separate bowl, mix the ricotta and egg with the Parmesan and 1 cup of the mozzarella.

Toss the ziti into the meat sauce until coated. Spread half in the dish, drop spoonfuls of the ricotta mixture over it, and cover with the rest of the pasta.

Scatter the remaining 2 cups of mozzarella across the top. Cover the dish with foil and bake 20 minutes.

Take off the foil and bake 10 to 15 minutes longer, until the cheese bubbles and browns in spots. Let it rest 10 minutes, top with basil, and serve.

This is what I bring to new parents or a neighbor going through a hard week. It travels well and fills a big pan.

You can put it together up to 2 days early, cover it, and refrigerate, then bake it 35 minutes under foil plus 15 minutes without. Wrapped tightly, unbaked ziti freezes for as long as 3 months.

15) Tater Tot Casserole

This Midwestern hot dish layers a creamy beef and vegetable filling under neat rows of crunchy golden potato tots. Cheddar melts into the filling and over the top, so there is cheese and crunch in each bite. Frozen vegetables and tots cut the prep to roughly fifteen minutes, which makes it perfect for busy nights.

Hot dish like this is the ultimate cozy weeknight supper, served with a simple green salad or a plate of sliced tomatoes. Kids love picking off the crunchy potato tots first, so I make sure every serving gets a full row. It also makes a wonderful meal to drop off for a busy family.

Ingredients

1 1/2 lbs ground beef

1 small onion, diced

2 cloves garlic, minced

1 teaspoon salt

1/2 teaspoon black pepper

1 tablespoon Worcestershire sauce

2 cans (10.5 oz each) condensed cream of mushroom soup

1/2 cup sour cream

2 cups frozen mixed vegetables, thawed

2 cups shredded cheddar cheese, divided

1 bag (32 oz) frozen tater tots

Thaw and drain the mixed vegetables well, or the extra water will thin out the creamy filling. Cream of chicken or cream of celery soup works fine if that is what is in your pantry. To bake ahead, refrigerate the filling in the dish, then add the frozen tots right before it goes in the oven.

Instructions

Heat the oven to 375F. Grease a 9×13 inch dish with a little butter or spray so nothing sticks.

Brown the beef and onion in a big skillet on medium high, breaking the meat into small pieces, for 7 to 8 minutes or until it reaches 160F. Pour off the fat.

Add the garlic, salt, pepper and Worcestershire and stir for a minute.

Take the pan off the heat and fold in the soup, sour cream and thawed vegetables until everything is well mixed.

Spread the filling in the prepared dish and scatter 1 cup of the cheddar over it.

Line up the frozen tots in snug rows over the cheese until the whole top is covered.

Bake with no cover for 30 minutes. Pull it out and sprinkle the rest of the cheddar over the tots. Bake 5 to 10 minutes longer, until the tots are crisp and golden and the edges are bubbling. Let it stand 5 minutes before serving.

Every grandchild in our family cheers when this casserole comes out of the oven. It is simple, unfussy comfort food, and that is exactly the charm.

Use cream of chicken soup in place of the mushroom if someone at your table dislikes mushrooms. Reheat leftovers covered in a 350F oven so the tots get crisp again.

Before You Start Cooking

Whenever ground beef is on sale, I buy extra and freeze it in one pound packs pressed thin, so a pack thaws in about 15 minutes in cold water. Once a dish is cooked, it will hold in the refrigerator for 3 to 4 days.

I hope a few of these recipes bring some easy victories and smiling faces to your table in the coming days. Ground beef is a humble thing, but with the right recipe it becomes the dinner everyone talks about and requests again.