15 Quick Beef Meals

You'll find that preparing quick beef meals doesn't mean sacrificing flavor or quality. These 15 recipes give you the perfect balance of convenience and taste, with each dish taking less than 30 minutes from start to finish. From classic tacos to Asian-inspired stir-fries, you're about to discover how versatile ground beef and steak cuts can be. Let's explore these time-saving recipes that'll transform your weeknight dinner routine, starting with a family favorite that takes just 15 minutes to prepare.

Easy Ground Beef Tacos

This quick and simple recipe takes less than 30 minutes to prepare, making it ideal for busy weeknight dinners. The versatility of taco toppings allows family members to customize their meals according to their preferences, while the basic preparation remains straightforward and foolproof.

• 1 pound ground beef (80/20)
• 8-10 hard or soft taco shells
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 tablespoons taco seasoning
• 1/2 cup water
• Salt and pepper to taste
• Shredded lettuce
• Diced tomatoes
• Shredded cheese
• Sour cream
• Diced avocado
• Hot sauce (optional)

Brown the ground beef in a large skillet over medium-high heat, breaking it up into small pieces as it cooks. Once the meat is about halfway cooked, add the diced onion and garlic. Continue cooking until the beef is no longer pink and the onions are translucent. Drain excess fat if desired.

Add the taco seasoning and water to the skillet, stirring well to combine. Reduce heat to medium-low and simmer for 5-7 minutes, or until the liquid has mostly evaporated and the meat is well-coated with the seasoning. Taste and adjust seasoning with salt and pepper if needed.

Warm the taco shells according to package directions. Fill shells with the seasoned beef mixture and top with desired garnishes.

For best results, prepare all toppings while the meat is cooking to ensure everything is ready at the same time. If using soft tortillas, warming them in a dry skillet for 30 seconds per side will make them more pliable and enhance their flavor. Store leftover meat in an airtight container in the refrigerator for up to 3 days, reheating gently to maintain moisture.

20-Minute Beef and Broccoli Stir-Fry

Beef and broccoli stir-fry is a classic Asian-inspired dish that combines tender strips of beef with crisp-tender broccoli in a savory sauce. This quick version takes only minutes to prepare, making it perfect for busy weeknight dinners when time is limited but you still want a satisfying, homemade meal.

The key to this dish's success lies in its preparation and timing. The beef needs to be sliced thinly against the grain to ensure tenderness, while the broccoli should be cut into uniform pieces to guarantee even cooking. A hot wok or large skillet helps achieve the perfect sear on the beef and maintains the broccoli's bright green color.

• 1 pound flank steak, thinly sliced against the grain
• 4 cups broccoli florets
• 3 tablespoons vegetable oil
• 3 cloves garlic, minced
• 1 tablespoon ginger, minced
• 1/4 cup soy sauce
• 2 tablespoons oyster sauce
• 1/2 cup beef broth
• 1 tablespoon cornstarch
• 1 teaspoon sesame oil
• Salt and pepper to taste

Heat oil in a large wok or skillet over high heat. Add the beef in a single layer and cook for 2-3 minutes until browned. Remove the beef and set aside. In the same pan, add garlic and ginger, stir-frying for 30 seconds. Add broccoli and stir-fry for 2 minutes. Mix beef broth, soy sauce, oyster sauce, and cornstarch in a small bowl. Pour the sauce mixture into the pan, add the beef back, and cook until the sauce thickens, about 2-3 minutes. Finish with sesame oil.

For best results, freeze the beef for 15-20 minutes before slicing – this makes it easier to cut thin, uniform pieces. Also, have all ingredients prepped and ready before starting to cook, as the cooking process moves quickly and requires immediate attention to prevent overcooking. The dish can be served immediately over steamed rice or noodles.

One-Skillet Beef Stroganoff

One-Skillet Beef Stroganoff is a comforting classic that transforms simple ingredients into a rich, creamy dish perfect for busy weeknights. By using just one pan, you minimize cleanup while maximizing flavor as all ingredients cook together, creating a harmonious blend of tender beef, earthy mushrooms, and silky sauce.

Traditional Beef Stroganoff can take hours to prepare, but this streamlined version delivers the same satisfying taste in about 30 minutes. The key is using tender cuts of beef that cook quickly and egg noodles that cook directly in the same pan, absorbing all the savory flavors of the dish.

• 1 pound beef sirloin, cut into thin strips
• 8 ounces mushrooms, sliced
• 1 medium onion, diced
• 3 cloves garlic, minced
• 8 ounces egg noodles
• 2 cups beef broth
• 1 cup sour cream
• 2 tablespoons flour
• 2 tablespoons butter
• 1 tablespoon vegetable oil
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Dijon mustard
• Salt and pepper to taste
• Fresh parsley for garnish

Season beef strips with salt and pepper, then brown them in a large skillet with oil over medium-high heat for 3-4 minutes. Remove the beef and set aside. In the same skillet, melt butter and sauté mushrooms and onions until softened. Add garlic and cook for another minute. Sprinkle flour over vegetables and stir for 1 minute. Gradually add beef broth, Worcestershire sauce, and mustard, stirring constantly.

Add egg noodles to the skillet and bring to a simmer. Cover and cook for 8-10 minutes until noodles are tender, stirring occasionally. Reduce heat to low and stir in sour cream until well combined. Return beef to the skillet and heat through.

For best results, avoid overcooking the beef during the initial browning stage, as it will continue to cook when returned to the pan. The sour cream should be added off the heat or at very low temperature to prevent curdling, and make sure to use room temperature sour cream for the smoothest sauce possible.

Quick Korean Beef Bowl

Korean Beef Bowl is a simplified version of the traditional Korean dish Bulgogi, adapted for quick weeknight cooking. This satisfying meal combines sweet and savory flavors with tender ground beef served over steamed rice, making it a perfect solution for busy families wanting authentic Asian flavors without the lengthy preparation time.

The dish takes its inspiration from traditional Korean cuisine but uses readily available ingredients found in most supermarkets. While authentic Bulgogi typically uses sliced beef that's marinated for hours, this quick version achieves similar flavors using ground beef and a combination of soy sauce, brown sugar, and sesame oil.

Ingredients:

• 1 pound lean ground beef
• 3 cloves garlic, minced
• 1/4 cup brown sugar
• 1/4 cup soy sauce
• 1 tablespoon sesame oil
• 1/2 teaspoon ground ginger
• 1/4 teaspoon red pepper flakes
• 1/4 teaspoon black pepper
• 2 cups cooked white rice
• 2 green onions, sliced
• 1 tablespoon sesame seeds
• Optional: 1 cup steamed broccoli

Brown the ground beef in a large skillet over medium-high heat, breaking it into small pieces as it cooks. Once the beef is nearly cooked through, drain excess fat if needed. Add minced garlic to the pan and cook for 30 seconds until fragrant.

In a small bowl, whisk together brown sugar, soy sauce, sesame oil, ginger, red pepper flakes, and black pepper. Pour the sauce mixture over the beef and stir to combine. Simmer for 2-3 minutes until the sauce thickens slightly and coats the meat.

Serve the beef mixture over hot steamed rice, garnishing with sliced green onions and sesame seeds. For added nutrition, steamed broccoli can be served alongside or mixed into the beef.

For best results, avoid overcooking the beef as it can become tough and dry. The sauce should be added when the beef is just cooked through, allowing it to finish cooking as the sauce reduces. If the mixture becomes too dry, add a tablespoon of water to maintain the desired consistency. This dish can be meal-prepped and stored in the refrigerator for up to 3 days, though the rice should be stored separately to maintain its texture.

15-Minute Beef and Pepper Fajitas

Beef fajitas are a vibrant Mexican-inspired dish that brings together tender strips of beef, colorful bell peppers, and onions, all wrapped in warm tortillas. This quick version streamlines the traditional recipe while maintaining the authentic flavors and textures that make fajitas a beloved meal.

The key to successful minute fajitas lies in the preparation and high-heat cooking method. By slicing the beef thinly against the grain and using a hot skillet or griddle, you can achieve that signature charred exterior while keeping the meat juicy and tender on the inside.

Ingredients:

• 1 pound flank steak, thinly sliced against the grain
• 3 bell peppers (mixed colors), sliced
• 1 large onion, sliced
• 2 tablespoons vegetable oil
• 2 tablespoons lime juice
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 8 flour tortillas
• Optional toppings: sour cream, guacamole, shredded cheese, fresh cilantro

Heat a large skillet or griddle over high heat until very hot. Season the sliced beef with cumin, chili powder, garlic powder, salt, and pepper. Add oil to the hot pan and cook the seasoned beef in batches for 2-3 minutes until browned. Remove the beef and set aside.

In the same pan, add the peppers and onions, cooking until they're slightly charred but still crisp, about 4-5 minutes. Return the beef to the pan, add lime juice, and toss everything together.

Warm the tortillas separately in a dry skillet or microwave. Serve the beef and vegetable mixture with warm tortillas and desired toppings, allowing everyone to build their own fajitas.

For best results, don't overcrowd the pan when cooking the beef, as this will cause it to steam rather than sear. Also, resist the urge to stir the vegetables constantly; letting them sit in the hot pan creates those desirable charred spots. For extra flavor, marinate the beef for 30 minutes before cooking, though this is optional when time is limited.

Simple Cheeseburger Rice Casserole

Simple Cheeseburger Rice Casserole combines the familiar flavors of a classic hamburger with the comfort of a rice-based casserole. This one-dish meal transforms basic ingredients into a satisfying dinner that appeals to both children and adults, making it perfect for busy weeknight dinners.

The dish captures the essence of a cheeseburger while being more budget-friendly and easier to prepare than individual burgers. It's also an excellent way to stretch ground beef to feed more people, and the leftovers heat up well for lunch the next day.

• 1 pound lean ground beef
• 2 cups white rice, uncooked
• 4 cups beef broth
• 1 onion, diced
• 2 cloves garlic, minced
• 2 tablespoons tomato paste
• 2 cups shredded cheddar cheese
• 1 tablespoon Worcestershire sauce
• 1 teaspoon mustard powder
• Salt and pepper to taste
• 2 tablespoons vegetable oil

Brown the ground beef in a large skillet over medium-high heat, breaking it into small pieces. Add diced onions and garlic, cooking until the onions become translucent. Stir in the tomato paste, Worcestershire sauce, and mustard powder. Add the uncooked rice and beef broth, bringing the mixture to a boil. Reduce heat, cover, and simmer for 20 minutes or until rice is tender.

Remove from heat and stir in half the cheese until melted. Top with remaining cheese and cover until melted. Let stand for 5 minutes before serving.

For best results, use long-grain rice and avoid stirring too frequently while the rice cooks to prevent it from becoming mushy. The casserole can be customized with additional toppings like diced tomatoes, pickles, or crispy bacon bits. If the mixture seems too dry during cooking, add small amounts of hot beef broth as needed.

Asian Beef Lettuce Wraps

Asian Beef Lettuce Wraps are a refreshing and light alternative to traditional wraps, combining savory ground beef with Asian-inspired seasonings. The combination of fresh lettuce leaves with warm, seasoned meat creates an exciting contrast of temperatures and textures that makes this dish particularly appealing.

This quick-to-prepare meal is perfect for busy weeknights yet impressive enough for casual entertaining. The dish originated from Chinese cuisine but has become a popular fusion dish across Asia and the Western world, offering a low-carb option that doesn't sacrifice flavor.

Ingredients:

• 1 pound lean ground beef
• 2 cloves garlic, minced
• 1 tablespoon ginger, minced
• 1 small onion, diced
• 8 ounces water chestnuts, diced
• 3 tablespoons soy sauce
• 2 tablespoons hoisin sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 head iceberg or butter lettuce
• 2 green onions, sliced
• 1/4 cup shredded carrots
• Sriracha sauce (optional)

Brown the ground beef in a large skillet over medium-high heat, breaking it into small pieces. Once nearly cooked through, add garlic, ginger, and onion, cooking until the onion becomes translucent. Drain any excess fat from the pan. Add water chestnuts, soy sauce, hoisin sauce, rice vinegar, and sesame oil to the skillet. Simmer for 5-7 minutes, allowing the flavors to meld together.

Carefully separate and wash the lettuce leaves, ensuring they remain intact to serve as wraps. Once the beef mixture is ready, spoon it into individual lettuce leaves and top with green onions and shredded carrots. Serve immediately while the beef is still warm, with optional sriracha sauce on the side.

For best results, prepare all ingredients before starting to cook, as this dish comes together quickly. The lettuce leaves can be prepared and stored in cold water to maintain crispness, but should be thoroughly dried before serving. If preparing for a party, keep the beef mixture warm in a slow cooker and let guests assemble their own wraps for a fun, interactive meal experience.

Speedy Beef and Noodle Soup

Beef and noodle soup is a hearty, comforting meal that can be prepared quickly for those busy weeknight dinners. This warming dish combines tender beef, silky noodles, and aromatic vegetables in a flavorful broth that satisfies both body and soul.

While traditional beef soups often require hours of simmering, this speedy version uses quick-cooking cuts of beef and store-bought beef broth to achieve deep flavors in a fraction of the time. The addition of egg noodles makes it a complete meal that's perfect for cold weather or when you're feeling under the weather.

• 1 pound beef sirloin, thinly sliced
• 8 cups beef broth
• 2 cups egg noodles
• 2 carrots, sliced
• 2 celery stalks, chopped
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tablespoon vegetable oil
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper to taste
• Fresh parsley for garnish

Heat oil in a large pot over medium-high heat. Add the beef and brown for 2-3 minutes, then add onions, carrots, celery, and garlic. Cook until vegetables begin to soften, about 5 minutes. Pour in the beef broth, add thyme and bay leaf, and bring to a boil. Reduce heat and simmer for 10 minutes.

Add the egg noodles to the pot and cook until tender, approximately 6-8 minutes. Season with salt and pepper to taste. Remove bay leaf before serving and garnish with fresh parsley.

For best results, slice the beef against the grain and keep it partially frozen to achieve the thinnest possible slices. The soup can be stored in an airtight container in the refrigerator for up to 3 days, though the noodles may continue to absorb liquid and become softer. If making ahead, consider cooking and storing the noodles separately from the broth and combining them when reheating.

Classic Beef Sloppy Joes

Classic Beef Sloppy Joes are a beloved American comfort food that has been satisfying hungry families since the early 20th century. This messy but delicious sandwich consists of seasoned ground beef in a sweet and tangy tomato-based sauce, served on a soft hamburger bun.

The beauty of Sloppy Joes lies in their simplicity and quick preparation time, making them perfect for busy weeknight dinners. While there are many variations of this classic dish, this recipe stays true to the traditional flavors while incorporating a few key ingredients that enhance the overall taste.

• 1 pound ground beef (80/20)
• 1 medium onion, finely diced
• 1 green bell pepper, finely diced
• 3 cloves garlic, minced
• 1 (15 oz) can tomato sauce
• 2 tablespoons tomato paste
• 2 tablespoons brown sugar
• 1 tablespoon Worcestershire sauce
• 1 tablespoon yellow mustard
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 6 hamburger buns
• 2 tablespoons vegetable oil

Brown the ground beef in a large skillet over medium-high heat, breaking it up into small pieces as it cooks. Once browned, drain excess fat and transfer meat to a plate. In the same skillet, heat vegetable oil and sauté onions and bell peppers until softened, about 5 minutes. Add garlic and cook for another minute.

Return the beef to the skillet and stir in tomato sauce, tomato paste, brown sugar, Worcestershire sauce, mustard, salt, and pepper. Reduce heat to medium-low and simmer for 15-20 minutes, stirring occasionally, until the sauce has thickened to desired consistency. Serve hot on toasted hamburger buns.

For best results, toast the hamburger buns lightly before serving to prevent them from becoming too soggy. The mixture can be made ahead and reheated, and it actually tastes better the next day as the flavors have time to meld. If the sauce becomes too thick during cooking, add a splash of water or beef broth to reach desired consistency.

30-Minute Mongolian Beef

Minute Mongolian Beef is a popular Chinese-American dish that combines tender strips of beef with a rich, savory-sweet sauce. This quick version delivers all the classic flavors but can be prepared in about 20 minutes, making it perfect for busy weeknight dinners.

The key to successful Mongolian beef lies in the proper slicing of the meat and the balance of sauce ingredients. Traditional recipes often call for deep-frying the beef, but this version uses a quick stir-fry method that reduces calories while maintaining the desired texture.

• 1 pound flank steak, sliced against the grain
• 1/2 cup soy sauce
• 1/4 cup brown sugar
• 3 cloves garlic, minced
• 1 tablespoon ginger, minced
• 1/2 cup water
• 2 tablespoons cornstarch
• 3 tablespoons vegetable oil
• 4 green onions, cut into 2-inch pieces
• 1 teaspoon red pepper flakes (optional)

Coat the sliced beef in cornstarch and let it sit for 5 minutes while preparing the sauce. In a bowl, combine soy sauce, brown sugar, garlic, ginger, and water, stirring until sugar dissolves. Heat oil in a large wok or skillet over high heat until shimmering. Add beef in a single layer and cook for 2-3 minutes until browned, then remove from pan.

Pour the sauce mixture into the same pan and bring to a simmer, stirring constantly until it begins to thicken. Return beef to the pan, add green onions, and cook for an additional 2-3 minutes until the sauce coats the meat and reaches desired consistency.

For best results, freeze the beef for 30 minutes before slicing to achieve thinner, more even cuts. The sauce can be adjusted to taste by varying the amount of brown sugar or adding more red pepper flakes for heat. Serve immediately over rice to prevent the sauce from becoming too thick as it cools.

Fast Ground Beef Chili

Fast Ground Beef Chili is a hearty, comforting meal that can be prepared in under 30 minutes, making it perfect for busy weeknights when you need a satisfying dinner on the table quickly. This simplified version of traditional chili maintains all the classic flavors while cutting down on cooking time significantly.

The key to this quick-cooking chili is using ground beef instead of chunked meat, and incorporating pantry staples like canned beans and tomatoes. While traditional chili often simmers for hours, this version achieves great flavor through the strategic use of spices and the natural richness of ground beef.

Ingredients:

• 1 pound lean ground beef
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 can (15 oz) kidney beans, drained
• 1 can (14.5 oz) diced tomatoes
• 1 can (8 oz) tomato sauce
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil

Brown the ground beef in a large pot over medium-high heat, breaking it up as it cooks. Once nearly cooked through, add the diced onions and garlic, continuing to cook until the onions are translucent and the beef is fully browned. Drain excess fat if desired. Add all remaining ingredients to the pot and stir well to combine. Bring the mixture to a boil, then reduce heat and simmer for 15-20 minutes, stirring occasionally to prevent sticking.

For the best results, let the chili rest for 5 minutes after cooking to allow the flavors to settle and the texture to thicken slightly. While this recipe uses kidney beans, you can substitute with black beans or pinto beans based on preference. The chili powder amount can be adjusted up or down depending on your desired level of heat, and adding a splash of beef broth during cooking can help achieve your preferred consistency.

Pan-Seared Steak Tips

Pan-seared steak tips are a delicious and quick-cooking cut of beef that delivers big flavor with minimal effort. These bite-sized pieces of sirloin or tenderloin can be ready in under 15 minutes, making them perfect for busy weeknight dinners or last-minute meals.

The key to perfectly cooked steak tips lies in achieving a golden-brown crust on the outside while maintaining a juicy, tender center. This recipe focuses on a simple preparation that allows the natural beef flavor to shine through, enhanced by basic seasonings and proper cooking technique.

Ingredients:

• 2 pounds beef steak tips (sirloin or tenderloin)
• 2 tablespoons vegetable oil
• 2 tablespoons butter
• 4 cloves garlic, minced
• 1 tablespoon kosher salt
• 1 teaspoon black pepper
• 1 teaspoon dried thyme
• 1 tablespoon Worcestershire sauce

Pat the steak tips dry with paper towels and season generously with salt and pepper. Heat oil in a large cast-iron skillet over high heat until smoking. Add the steak tips in a single layer, being careful not to overcrowd the pan. Sear for 3-4 minutes on each side for medium-rare, or adjust timing to desired doneness.

In the last minute of cooking, add butter, garlic, thyme, and Worcestershire sauce, spooning the melted butter mixture over the meat as it cooks.

For best results, remove the steak tips from the refrigerator 30 minutes before cooking to allow them to come to room temperature. This ensures even cooking. Let the meat rest for 5 minutes after cooking before serving to allow the juices to redistribute throughout the meat.

Teriyaki Beef Stir-Fry

Teriyaki beef stir-fry is a Japanese-inspired dish that combines tender strips of beef with colorful vegetables in a sweet and savory teriyaki sauce. This quick and flavorful meal can be prepared in under 30 minutes, making it perfect for busy weeknight dinners when you want something delicious but don't have hours to spend in the kitchen.

The key to a successful teriyaki beef stir-fry lies in the preparation and timing. The beef should be sliced thinly against the grain to ensure tenderness, while the vegetables need to be cut uniformly to cook evenly. The signature teriyaki sauce, with its perfect balance of soy sauce, mirin, and sugar, creates a glossy coating that brings all the elements together.

• 1 pound flank steak, thinly sliced
• 2 cups broccoli florets
• 1 red bell pepper, sliced
• 1 carrot, julienned
• 1 cup snap peas
• 3 cloves garlic, minced
• 1 tablespoon ginger, minced
• 1/2 cup teriyaki sauce
• 2 tablespoons vegetable oil
• 2 tablespoons sesame oil
• Salt and pepper to taste
• Sesame seeds for garnish
• Cooked rice for serving

Start by marinating the sliced beef in 1/4 cup of teriyaki sauce for 15 minutes while preparing the vegetables. Heat a large wok or skillet over high heat and add vegetable oil. Once hot, add the marinated beef in batches, cooking for 2-3 minutes until browned. Remove the beef and set aside.

In the same pan, add sesame oil and stir-fry the garlic and ginger until fragrant, about 30 seconds. Add the vegetables to the pan, starting with the firmest ones (carrots and broccoli) and cooking for 2-3 minutes before adding the softer vegetables (bell peppers and snap peas). Return the beef to the pan, add the remaining teriyaki sauce, and stir-fry everything together until the vegetables are crisp-tender and the sauce has thickened slightly. Garnish with sesame seeds and serve hot over rice.

For the best results, ensure your pan is very hot before adding any ingredients, and don't overcrowd it when cooking the beef – this ensures proper searing rather than steaming. You can also customize the vegetable mix based on what you have available, but try to maintain a similar total volume. The dish can be made ahead and reheated, though the vegetables will be softer upon reheating.

Beef and Black Bean Burritos

Beef and Black Bean Burritos combine traditional Mexican flavors with hearty ingredients for a satisfying meal that comes together quickly. The combination of seasoned ground beef and black beans creates a protein-rich filling, while fresh toppings add texture and brightness to each bite.

These burritos can be customized to suit individual tastes and are perfect for busy weeknight dinners. They can be made ahead and frozen, making them an excellent meal prep option for families on the go or anyone looking for a convenient homemade meal.

• 1 pound ground beef
• 2 cans black beans, drained and rinsed
• 8 large flour tortillas
• 1 onion, diced
• 3 cloves garlic, minced
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon oregano
• Salt and pepper to taste
• 2 cups shredded cheddar cheese
• 2 cups cooked rice
• 1 cup diced tomatoes
• 1/2 cup chopped cilantro
• Sour cream for serving
• Hot sauce (optional)

Brown the ground beef in a large skillet over medium-high heat, breaking it up as it cooks. Add diced onion and garlic, cooking until the onion becomes translucent. Stir in the seasonings and black beans, cooking for an additional 5 minutes until everything is well combined and heated through. Warm the tortillas slightly to make them more pliable.

To assemble, place a tortilla on a flat surface and layer with rice, beef and bean mixture, cheese, tomatoes, and cilantro. Fold the sides of the tortilla over the filling, then roll from the bottom up to create a burrito. Repeat with remaining tortillas and filling. If desired, place the assembled burritos in a warm skillet to toast slightly and melt the cheese.

For best results, avoid overfilling the burritos as this can make them difficult to roll and eat. To make these ahead, wrap assembled burritos in foil and refrigerate for up to 3 days or freeze for up to 3 months. When reheating frozen burritos, remove the foil and microwave for 2-3 minutes or heat in a 350°F oven for 15-20 minutes.

Skillet Taco Pasta

Skillet Taco Pasta combines two family favorites – tacos and pasta – into one hearty, satisfying meal that comes together in under 30 minutes. This one-pan wonder delivers all the beloved Mexican-inspired flavors of traditional tacos while incorporating tender pasta and a rich, creamy sauce.

The beauty of this dish lies in its versatility and convenience. Ground beef provides a protein-rich base, while pasta absorbs the seasoned sauce, creating the perfect vehicle for classic taco toppings like cheese, fresh tomatoes, and crisp lettuce. The entire meal cooks in a single skillet, minimizing cleanup while maximizing flavor.

Ingredients:

• 1 pound ground beef
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 packet taco seasoning
• 8 ounces medium shells pasta
• 2 cups beef broth
• 1 can (14.5 oz) diced tomatoes
• 1 cup shredded cheddar cheese
• 1 cup shredded lettuce
• 1 diced tomato
• Sour cream for serving
• Fresh cilantro for garnish

Brown the ground beef in a large skillet over medium-high heat, breaking it up as it cooks. Add diced onion and garlic, cooking until the onion becomes translucent. Drain excess fat if desired. Stir in the taco seasoning, uncooked pasta, beef broth, and diced tomatoes. Bring the mixture to a boil, then reduce heat to medium-low, cover, and simmer for 12-15 minutes until the pasta is tender and most of the liquid has been absorbed.

Remove from heat and stir in half the cheese until melted. Top with remaining cheese, shredded lettuce, diced tomatoes, sour cream, and cilantro before serving.

For best results, avoid overcooking the pasta as it will continue to absorb liquid as it sits. The dish can be customized with additional toppings like jalapeños, black olives, or crushed tortilla chips for extra crunch. Store leftovers in an airtight container without fresh toppings and reheat with a splash of beef broth to maintain the creamy consistency.