15 Easy Ground Beef Recipes

If you've ever stared at a package of ground beef wondering how to make it exciting, you're not alone. While hamburgers are always an option, there's a whole world of quick and flavorful possibilities waiting in your kitchen. You'll find that ground beef can transform into everything from cozy comfort foods to globally-inspired dishes that'll make your weeknight meals anything but boring. Let's explore some trusted recipes that'll have dinner on the table in no time.

Classic Homemade Meatloaf

Classic Homemade Meatloaf is a timeless comfort food that has been gracing American dinner tables for generations. This hearty dish combines ground beef with savory seasonings, vegetables, and breadcrumbs to create a moist, flavorful main course that's perfect for family meals.

The key to a successful meatloaf lies in achieving the right balance of ingredients and proper cooking technique. When properly prepared, the result is a tender, juicy loaf that holds together well when sliced, with a slightly sweet and tangy glaze that caramelizes beautifully on top.

Ingredients:

• 2 pounds ground beef (80/20)
• 1 cup breadcrumbs
• 2 eggs
• 1 onion, finely diced
• 1 cup milk
• 2 cloves garlic, minced
• 1 tablespoon Worcestershire sauce
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup ketchup
• 2 tablespoons brown sugar
• 1 tablespoon mustard

Preheat the oven to 350°F (175°C). In a large bowl, combine ground beef, breadcrumbs, eggs, onion, milk, garlic, Worcestershire sauce, salt, and pepper. Mix thoroughly but avoid overworking the meat. Transfer the mixture to a 9×5 inch loaf pan and shape into a loaf. Mix ketchup, brown sugar, and mustard in a small bowl and spread evenly over the top of the meatloaf.

Bake for 1 hour to 1 hour and 15 minutes, or until the internal temperature reaches 160°F (71°C). Let the meatloaf rest for 10 minutes before slicing and serving. This allows the juices to redistribute throughout the meat, ensuring each slice remains moist.

For best results, use ground beef with a fat content of 80/20, as this provides enough fat to keep the meatloaf juicy. Avoid overworking the meat mixture, as this can lead to a dense, tough texture. If you prefer, line the loaf pan with parchment paper for easier removal, and consider placing a pan of water on the bottom rack of the oven while baking to help maintain moisture.

Quick Taco Skillet

A Quick Taco Skillet is the perfect solution for busy weeknight dinners when you're craving Mexican flavors but don't want to spend time assembling individual tacos. This one-pan meal combines seasoned ground beef with classic taco ingredients, creating a satisfying and flavorful dish that's ready in under 30 minutes.

The beauty of this recipe lies in its versatility – you can easily customize it with your favorite taco toppings and adjust the spice level to suit your taste. Whether served with tortillas, over rice, or straight from the skillet, this dish delivers all the beloved taco flavors in a convenient format.

• 1 pound ground beef
• 1 onion, diced
• 2 cloves garlic, minced
• 1 packet taco seasoning
• 1 cup salsa
• 1 can black beans, drained and rinsed
• 1 cup corn kernels
• 1 cup shredded cheddar cheese
• 2 tablespoons olive oil
• Salt and pepper to taste
• Optional toppings: sour cream, diced tomatoes, shredded lettuce, sliced jalapeños

Heat olive oil in a large skillet over medium-high heat. Add the ground beef and onion, breaking up the meat with a wooden spoon while cooking until the beef is browned and the onion is translucent, about 5-7 minutes. Add minced garlic and cook for another minute. Drain excess fat if desired.

Stir in the taco seasoning, salsa, black beans, and corn. Reduce heat to medium-low and simmer for 5-7 minutes, allowing the flavors to meld. Top with shredded cheese, cover the skillet, and cook until the cheese melts, about 2-3 minutes.

For best results, let the skillet rest for 5 minutes before serving to allow the sauce to thicken slightly. Store leftovers in an airtight container for up to 3 days, though the texture of the cheese may change when reheated. To prevent the dish from becoming too dry during reheating, add a splash of water or broth.

One-Pot Cheeseburger Pasta

One-Pot Cheeseburger Pasta combines the comforting flavors of a classic cheeseburger with the convenience of a pasta dish. This family-friendly meal transforms simple ingredients into a hearty, satisfying dinner that both adults and children will enjoy.

The beauty of this recipe lies in its simplicity and minimal cleanup, as everything cooks in a single pot. The pasta absorbs the flavors of the beef and seasonings while cooking, creating a rich, creamy texture that perfectly captures the essence of a cheeseburger in pasta form.

• 1 pound ground beef
• 8 ounces elbow macaroni
• 2 cups beef broth
• 1 cup milk
• 1 can diced tomatoes (14.5 oz)
• 1 cup shredded cheddar cheese
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tablespoon mustard
• 1 tablespoon Worcestershire sauce
• 1 teaspoon paprika
• Salt and pepper to taste
• 2 tablespoons olive oil

Brown the ground beef in a large pot over medium-high heat, breaking it into small pieces. Add diced onions and garlic, cooking until the onions are translucent. Drain excess fat if desired. Add the macaroni, beef broth, milk, diced tomatoes, mustard, Worcestershire sauce, and seasonings to the pot.

Bring the mixture to a boil, then reduce heat to medium-low. Cover and simmer for 10-12 minutes, stirring occasionally until the pasta is tender and most of the liquid has been absorbed. Remove from heat and stir in the shredded cheese until melted and well combined.

For best results, avoid overcooking the pasta as it will continue to absorb liquid as it sits. The sauce may appear slightly loose when first finished, but it will thicken upon standing. Leftovers can be stored in an airtight container for up to 3 days and reheated with a splash of milk to restore creaminess.

Korean Ground Beef and Rice Bowls

Korean Ground Beef and Rice Bowls are a quick and satisfying meal that brings the bold flavors of Korean cuisine to your dinner table in under 30 minutes. This budget-friendly dish combines seasoned ground beef with a savory-sweet sauce, served over steaming white rice and garnished with green onions.

The dish is inspired by traditional Korean bulgogi but uses ground beef instead of sliced meat, making it more accessible and faster to prepare. The combination of soy sauce, brown sugar, and sesame oil creates a perfectly balanced sauce that coats the beef and soaks into the rice beneath.

Ingredients:

• 1 pound lean ground beef
• 3 garlic cloves, minced
• 1/4 cup brown sugar
• 1/4 cup soy sauce
• 2 teaspoons sesame oil
• 1/4 teaspoon ground ginger
• 1/4 teaspoon red pepper flakes
• 1/4 teaspoon black pepper
• 3 cups cooked white rice
• 3 green onions, sliced
• Sesame seeds for garnish

Begin by cooking the rice according to package instructions. While the rice cooks, brown the ground beef in a large skillet over medium-high heat, breaking it up into small pieces. Drain excess fat if necessary. Add minced garlic to the beef and cook for an additional minute until fragrant.

In a small bowl, whisk together brown sugar, soy sauce, sesame oil, ginger, red pepper flakes, and black pepper. Pour this mixture over the beef and stir to combine. Simmer for 2-3 minutes, allowing the sauce to thicken slightly and coat the meat evenly. Serve the beef mixture over hot rice, garnishing with sliced green onions and sesame seeds.

For best results, avoid overcooking the ground beef to prevent it from becoming tough. The sauce can be adjusted to taste – add more brown sugar for sweetness or red pepper flakes for heat. Consider using low-sodium soy sauce if watching salt intake, and the dish can be served with steamed vegetables or kimchi for added nutrition and authenticity.

Easy Beef and Bean Burritos

Easy Beef and Bean Burritos are a classic Mexican-inspired comfort food that combines seasoned ground beef, refried beans, and melted cheese wrapped in warm flour tortillas. This versatile dish can be customized with various toppings and accompaniments to suit individual tastes and preferences.

This quick and satisfying meal takes less than 30 minutes to prepare, making it perfect for busy weeknight dinners or casual gatherings. The combination of protein-rich beef and beans provides a filling meal that can be stretched to feed a crowd, while the simple preparation method ensures consistent results every time.

• 1 pound ground beef (80/20)
• 2 tablespoons taco seasoning
• 1 can (16 oz) refried beans
• 8 large flour tortillas
• 2 cups shredded cheddar cheese
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tablespoon vegetable oil
• Salt and pepper to taste
• Optional toppings: sour cream, diced tomatoes, shredded lettuce, sliced jalapeños

Brown the ground beef in a large skillet over medium-high heat, breaking it up into small pieces. Add diced onion and garlic, cooking until the onion becomes translucent. Drain excess fat if desired, then stir in the taco seasoning and cook for an additional 2-3 minutes.

In a separate pan, heat the refried beans until warm and easily spreadable. To assemble, warm the tortillas slightly to make them more pliable. Spread a layer of refried beans in the center of each tortilla, top with the seasoned beef mixture, and sprinkle with shredded cheese. Fold the sides of the tortilla over the filling, then roll from bottom to top, creating a tight burrito. If desired, place the assembled burritos seam-side down in a clean skillet over medium heat for 1-2 minutes per side until lightly golden and the cheese has melted.

For best results, avoid overfilling the burritos, as this can make them difficult to roll and may cause them to break. To make ahead, prepare the beef and bean mixture in advance and store it in the refrigerator for up to three days. When ready to serve, simply reheat the filling and assemble fresh burritos with warm tortillas.

Stovetop Shepherd's Pie

Stovetop Shepherd's Pie combines the hearty comfort of traditional shepherd's pie with the convenience of stovetop cooking. This one-pan variation eliminates the need for oven time while maintaining the rich flavors and satisfying textures of the classic dish.

The key to this simplified version lies in layering seasoned ground beef with vegetables and topped with creamy mashed potatoes, all prepared in a large skillet. The result is a quicker cooking time without sacrificing the memorable taste that makes shepherd's pie a beloved family meal.

• 1 pound ground beef
• 4 large potatoes, peeled and quartered
• 1 cup carrots, diced
• 1 cup frozen peas
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup beef broth
• 1 tablespoon tomato paste
• 1/2 cup milk
• 4 tablespoons butter
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• Salt and pepper to taste

Start by boiling the potatoes in salted water until tender. While potatoes cook, brown the ground beef in a large skillet over medium heat, breaking it into small pieces. Add onions and carrots, cooking until vegetables soften. Stir in garlic, tomato paste, Worcestershire sauce, thyme, and beef broth. Simmer until the liquid reduces slightly, then add frozen peas.

Drain and mash the potatoes with milk and butter until smooth. Spread the mashed potatoes evenly over the meat mixture in the skillet. Cover and cook on low heat for 10-15 minutes until the potatoes are heated through and slightly crispy on the bottom where they meet the meat mixture.

For best results, use a large, deep skillet with a tight-fitting lid. The mashed potatoes should be slightly thicker than usual to maintain their structure when spread over the meat. If desired, run the skillet under the broiler for 2-3 minutes to achieve a golden-brown crust on top of the potatoes.

30-Minute Beef Stroganoff

Quick Beef Stroganoff is a comforting, creamy dish that transforms simple ground beef into a luxurious meal in under 30 minutes. This simplified version of the classic Russian dish maintains the rich flavors while using more readily available ingredients and requiring less preparation time.

Traditional Stroganoff typically uses sliced beef, but ground beef offers a budget-friendly alternative that's easier to cook with and readily absorbs the savory mushroom sauce. The combination of sour cream, mushrooms, and beef creates a hearty meal that pairs perfectly with egg noodles or rice.

• 1 pound ground beef
• 8 ounces mushrooms, sliced
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 cups beef broth
• 1 cup sour cream
• 2 tablespoons flour
• 2 tablespoons butter
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Dijon mustard
• Salt and pepper to taste
• 8 ounces egg noodles

Brown the ground beef in a large skillet over medium-high heat, breaking it into small pieces. Once cooked, remove the meat and set aside. In the same pan, melt butter and sauté mushrooms and onions until softened. Add garlic and cook for another minute. Sprinkle flour over the vegetables and stir for 1-2 minutes.

Gradually add beef broth while stirring constantly to prevent lumps. Return the meat to the pan and add Worcestershire sauce and mustard. Simmer for 5-7 minutes until the sauce thickens. Remove from heat and stir in sour cream until well combined. Serve over cooked egg noodles.

For best results, bring the sour cream to room temperature before adding it to the sauce to prevent curdling. If the sauce becomes too thick, thin it with additional beef broth. The dish can be made ahead and reheated gently, though additional sour cream may be needed to restore the creamy consistency.

Hearty Italian Meat Sauce

Hearty Italian meat sauce is a versatile and comforting classic that transforms any pasta dish into a satisfying meal. This rich, robust sauce combines ground beef with aromatic vegetables, herbs, and tomatoes to create the perfect balance of flavors that have been cherished in Italian cuisine for generations.

Making a proper Italian meat sauce requires patience and attention to detail, as the key to its deep flavor lies in slowly building layers of taste through proper browning and simmering. While many modern recipes rush the process, this traditional approach ensures a sauce that's both authentic and memorable.

• 2 lbs lean ground beef
• 2 medium onions, finely diced
• 4 cloves garlic, minced
• 2 carrots, finely diced
• 2 celery stalks, finely diced
• 2 (28 oz) cans crushed tomatoes
• 2 tablespoons tomato paste
• 1 cup red wine (dry)
• 2 bay leaves
• 2 teaspoons dried oregano
• 2 teaspoons dried basil
• 1/2 teaspoon red pepper flakes
• Salt and black pepper to taste
• 3 tablespoons olive oil

Begin by heating olive oil in a large, heavy-bottomed pot over medium heat. Add the ground beef and cook until well-browned, breaking it up into small pieces. Remove the meat and set aside, leaving the fat in the pot. Add onions, carrots, and celery to the pot, cooking until softened and the onions are translucent. Add garlic and cook for another minute until fragrant.

Return the meat to the pot and add tomato paste, stirring to coat everything evenly. Pour in the wine and let it reduce by half, scraping up any browned bits from the bottom. Add crushed tomatoes, herbs, and seasonings. Bring to a simmer, then reduce heat to low and cook uncovered for at least 2 hours, stirring occasionally.

For best results, allow the sauce to cool completely before serving, as this allows the flavors to develop further. Store excess sauce in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months. When reheating, add a splash of water or beef broth if the sauce seems too thick.

Ground Beef Fried Rice

Ground Beef Fried Rice is a delicious fusion dish that combines the heartiness of ground beef with the classic Asian comfort food of fried rice. This versatile meal transforms leftover rice into a satisfying one-pan dinner that's perfect for busy weeknights.

The key to great beef fried rice lies in using cold, day-old rice, which prevents the dish from becoming mushy. When combined with savory ground beef, fresh vegetables, and traditional Asian seasonings, this dish delivers a perfect balance of flavors and textures that will please the whole family.

• 3 cups cooked white rice, chilled
• 1 pound lean ground beef
• 3 tablespoons soy sauce
• 2 tablespoons vegetable oil
• 2 eggs, beaten
• 1 cup frozen peas and carrots
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 tablespoons sesame oil
• 2 green onions, chopped
• 1/2 teaspoon white pepper
• Salt to taste

Heat vegetable oil in a large skillet or wok over medium-high heat. Brown the ground beef until fully cooked, breaking it into small pieces. Remove the beef and set aside, leaving some fat in the pan. Add onions and garlic, sautéing until translucent. Push vegetables to one side and scramble eggs in the empty space. Add the cold rice, breaking up any clumps, and stir-fry for 2-3 minutes.

Return the beef to the pan and add frozen vegetables, soy sauce, white pepper, and sesame oil. Continue stir-frying until the vegetables are heated through and the rice is lightly crispy, about 3-4 minutes. Adjust seasoning with additional soy sauce or salt if needed, and garnish with chopped green onions before serving.

For best results, avoid stirring the rice too frequently as it cooks, allowing it to develop a slight crust on the bottom. The rice should be at least a day old and thoroughly chilled – fresh rice will become sticky and clump together. If you're in a hurry, you can spread freshly cooked rice on a baking sheet and refrigerate for 30 minutes before using.

Stuffed Bell Peppers

Stuffed bell peppers are a classic comfort food that combines the earthiness of ground beef with the sweet, colorful crunch of fresh bell peppers. This versatile dish can be customized with different seasonings, grains, and cheese varieties to suit any taste preference.

This recipe yields 6 servings and takes approximately 1 hour to prepare and cook. The combination of rice, beef, and vegetables creates a complete meal in one attractive package, making it perfect for both family dinners and entertaining guests.

• 6 large bell peppers (any color)
• 1 pound lean ground beef
• 1 cup cooked rice
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 1 cup shredded cheddar cheese
• 2 tablespoons tomato paste
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil
• 1/2 cup water

Preheat the oven to 350°F (175°C). Cut the tops off the bell peppers and remove the seeds and membranes. In a large skillet, heat olive oil over medium heat and cook onions until translucent. Add ground beef and garlic, cooking until beef is browned. Stir in the cooked rice, diced tomatoes, tomato paste, and seasonings. Mix well and cook for an additional 5 minutes.

Place the hollowed peppers upright in a baking dish and fill with the beef mixture. Add water to the bottom of the baking dish, cover with foil, and bake for 35 minutes. Remove foil, top with cheese, and bake uncovered for an additional 10 minutes until cheese is melted and bubbly.

For best results, choose peppers that can stand upright on their own and are similar in size for even cooking. The peppers can be partially pre-cooked in boiling water for 5 minutes if you prefer a softer texture, though this step is optional. Leftovers can be stored in an airtight container for up to 3 days and reheated in the microwave or oven.

Simple Beef Enchiladas

Simple Beef Enchiladas combine the rich flavors of seasoned ground beef, melted cheese, and authentic Mexican spices wrapped in soft corn tortillas. This hearty dish is topped with a flavorful red enchilada sauce and additional cheese, creating a satisfying meal that's perfect for family dinners or entertaining guests.

While traditional enchiladas can be complex to prepare, this simplified version maintains the authentic taste while reducing preparation time and complexity. The recipe uses readily available ingredients and straightforward cooking techniques, making it accessible for home cooks of all skill levels.

Ingredients:

• 2 pounds ground beef
• 12 corn tortillas
• 2 cans (10 oz each) red enchilada sauce
• 3 cups shredded cheddar cheese
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 tablespoons vegetable oil
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Optional toppings: sour cream, diced tomatoes, sliced black olives, chopped cilantro

Brown the ground beef in a large skillet over medium heat, breaking it into small pieces. Add diced onion and garlic, cooking until the onion is translucent. Stir in chili powder, cumin, salt, and pepper. Remove from heat and drain excess fat.

Preheat oven to 350°F. Warm tortillas in oil or microwave until pliable. Pour a thin layer of enchilada sauce in a 9×13 baking dish. Fill each tortilla with beef mixture and cheese, roll tightly, and place seam-side down in the baking dish. Pour remaining sauce over enchiladas and top with remaining cheese. Bake for 20-25 minutes until cheese is melted and bubbly.

For best results, slightly warm the enchilada sauce before using, as this makes it easier to spread. Avoid overfilling the tortillas, as this can make them difficult to roll and may cause them to crack. If corn tortillas break while rolling, try warming them longer or dipping them briefly in warm enchilada sauce before filling. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Homestyle Chili Con Carne

Chili con carne is a hearty, warming dish that combines ground beef with beans, tomatoes, and a blend of warming spices. This classic comfort food has roots in Mexican and Tex-Mex cuisine, making it a staple in many American households.

This homestyle version stays true to traditional flavors while remaining simple enough for weeknight cooking. The recipe can be easily adjusted for heat preference and feeds 6-8 people, making it perfect for family dinners or casual gatherings.

• 2 lbs ground beef (80/20)
• 2 cans kidney beans, drained
• 2 cans diced tomatoes
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon oregano
• 1/2 teaspoon cayenne pepper
• 2 cups beef broth
• 2 tablespoons tomato paste
• Salt and pepper to taste
• 2 tablespoons olive oil

Brown the ground beef in a large pot over medium-high heat, breaking it into small pieces. Once browned, remove the meat and drain excess fat, leaving about 2 tablespoons in the pot. Add diced onions and garlic to the same pot, sautéing until translucent. Return the meat to the pot and add all spices, stirring to combine.

Add tomatoes, tomato paste, and beef broth to the mixture. Bring to a boil, then reduce heat and simmer for 30 minutes. Add the kidney beans and continue to simmer for an additional 30 minutes, stirring occasionally. The chili should thicken as it cooks. Season with salt and pepper to taste.

For best results, let the chili rest for 10-15 minutes before serving. The flavors develop better if made a day ahead and reheated. Store leftovers in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months. Consider topping with shredded cheese, sour cream, diced onions, or fresh cilantro before serving.

Ground Beef and Broccoli Stir-Fry

Ground Beef and Broccoli Stir-Fry transforms the classic Chinese-American dish into an accessible weeknight meal by substituting the traditional flank steak with ground beef. This adaptation maintains the beloved flavors while reducing both cooking time and cost, making it perfect for busy families.

The key to this dish's success lies in its sauce – a savory blend of soy sauce, oyster sauce, and garlic that coats both the meat and vegetables. The broccoli adds a crisp-tender texture and nutritional boost, while the ground beef absorbs all the delicious Asian-inspired flavors.

Ingredients:

• 1 pound lean ground beef
• 4 cups broccoli florets
• 3 cloves garlic, minced
• 1 tablespoon ginger, minced
• 1/3 cup soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon cornstarch
• 1/4 cup water
• 2 tablespoons vegetable oil
• 1 teaspoon sesame oil
• Salt and pepper to taste
• Cooked rice for serving

Brown the ground beef in a large skillet or wok over medium-high heat, breaking it into small pieces. Once cooked, remove the meat and drain excess fat, leaving about a tablespoon in the pan. Add garlic and ginger to the same pan, sautéing until fragrant. Return the beef to the pan and add broccoli. Mix the soy sauce, oyster sauce, water, and cornstarch in a separate bowl, then pour over the beef and broccoli. Cook until the sauce thickens and the broccoli becomes tender-crisp, about 5-7 minutes.

For best results, avoid overcrowding the pan as this can lead to steaming rather than stir-frying. The broccoli should maintain some crunch, and the sauce should coat all ingredients evenly without becoming too thick. Prepare the sauce mixture before starting to cook, and have all ingredients ready to go, as this dish comes together quickly once you begin cooking.

Beefy Quesadillas

Beefy Quesadillas are a crowd-pleasing Mexican-inspired dish that combines seasoned ground beef, melted cheese, and crispy tortillas. This versatile meal works great for lunch, dinner, or even as appetizers when cut into smaller portions.

The key to perfect quesadillas lies in properly seasoning the meat and achieving the right balance of filling to tortilla ratio. When done correctly, the outside should be golden and crispy, while the inside remains tender and flavorful with perfectly melted cheese holding everything together.

• 1 pound ground beef
• 8 large flour tortillas
• 2 cups shredded Mexican cheese blend
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• 2 tablespoons vegetable oil
• Optional toppings: sour cream, guacamole, salsa

Brown the ground beef in a large skillet over medium-high heat, breaking it up as it cooks. Add the diced onion and garlic, cooking until the onion becomes translucent. Stir in the chili powder, cumin, paprika, salt, and pepper. Cook for an additional 2-3 minutes to allow the spices to bloom.

To assemble, place a tortilla in a clean skillet over medium heat. Sprinkle cheese on one half of the tortilla, add a portion of the seasoned beef mixture, then top with more cheese. Fold the empty half over and cook until golden brown, about 2-3 minutes per side. Repeat with remaining tortillas and filling.

For best results, keep the heat at medium to avoid burning the tortillas before the cheese melts. If making multiple quesadillas, keep the finished ones warm in a low-temperature oven (200°F) until ready to serve. Allow the quesadillas to rest for 1-2 minutes before cutting to prevent the filling from spilling out.

Skillet Beef and Cheese Manicotti

Skillet Beef and Cheese Manicotti combines the rich flavors of Italian cuisine with the convenience of a one-pan meal. This simplified version eliminates the need for pre-boiling pasta and uses a skillet instead of a traditional baking dish, making it perfect for busy weeknight dinners.

The dish features tender manicotti shells filled with a savory mixture of ground beef, ricotta, and mozzarella cheese, all nestled in a flavorful tomato sauce. The pasta cooks directly in the sauce, absorbing all the delicious flavors while creating a perfectly textured meal that's sure to become a family favorite.

• 8 manicotti shells
• 1 pound ground beef
• 15 oz ricotta cheese
• 2 cups shredded mozzarella cheese
• 1 egg
• 24 oz marinara sauce
• 1 cup water
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil
• 1/4 cup fresh parsley, chopped

Brown the ground beef in a large skillet over medium heat with olive oil, onion, and garlic until beef is no longer pink. Remove half the meat mixture and combine it with ricotta cheese, 1 cup mozzarella, egg, and half the Italian seasoning in a bowl.

In the same skillet, add marinara sauce, water, remaining Italian seasoning, salt, and pepper to the remaining beef, stirring to combine. Carefully fill each manicotti shell with the cheese-beef mixture using a small spoon or piping bag. Place the filled shells in the skillet with the sauce mixture, nestling them into the sauce. Cover and simmer on low heat for 20-25 minutes until pasta is tender.

Top with remaining mozzarella cheese, cover until melted, and garnish with fresh parsley before serving. For best results, keep the heat low while cooking the manicotti to prevent the sauce from reducing too quickly, and check the pasta's tenderness by piercing it with a fork around the 20-minute mark. If the sauce becomes too thick during cooking, add a few tablespoons of water to maintain the desired consistency. The filled manicotti can be prepared ahead of time and refrigerated until ready to cook, making this dish even more convenient for meal planning.