Our Best Beef Recipes & Ideas

It tastes just like Hamburger Helper.

The flavorful salsa verde broth is so flavorful.

Pure comfort.

It's time to take out your Instant Pot.

It’s like beef bourguignon in pot roast form.

Mashed potatoes have found their match.

I’ve never met a lasagna I didn’t love. Yes, there’s something about the way it’s assembled — with the rich sauce, melty cheese, and juicy bits of browned meat blanketing the noodles — but what really makes it stand out is how the ingredients come together for a warm, comforting meal. And that’s exactly what you can expect when you tuck into a bowl of this slow cooker lasagna soup.

You can have it all.

The stew is rich and flavorful.

It starts with jarred sauce, but tastes homemade.

The gooey cheese topping is incredible.

They’re both iconic.

My family devoured it.

The sauce is everything.

Somehow it’s even better the next day.

Wait for the praise.

It’s the kind of comfort food you’ll want to make again and again.

Quick! What’s the first meal that comes to mind when you think of ground beef? For me it’s grilled burgers or crunchy tacos that I used to eat as a kid. But those two foods barely scratch the surface of all the different dinners you can cook up with some ground beef. Arm yourself with a pack of ground beef and the sky’s the limit when it comes to dinner possibilities.

This taco Tuesday, we’re having mac and cheese.

They're ready in 30 minutes or less.

Mashed potatoes have found their match.

Have you heard of porcupine meatballs? They’re an old-school dish that are ready for a comeback. (You heard it here first!) Despite their rather funny name, porcupine meatballs are just beef meatballs made with white rice that get slowly cooked in a simple tomato sauce. The resulting meatballs are tender, flavorful, and perfect for serving on top of mashed potatoes, buttered noodles, or honestly, more rice.

If you ask me about comfort food, I will answer promptly: slow-cooked beef brisket. This old-fashioned pot roast, cooked quietly in the slow cooker all day with just a handful of ingredients and a mess of caramelized onions, makes a rich broth and meat that melts in your mouth. Sunday dinner, weeknight supper — whenever you eat it, this is a classic dish both convenient and comforting.

My Italian in-laws approve.

I can’t stop making it.

Don’t forget the garlic butter.

Think jalapeño poppers — Texas style!

If you’re craving a juicy, tender, cheese-topped burger — one that you can really sink your teeth into — then you need to try the stovetop method. No dry hockey pucks here! Just the kind of burger you’d normally pay big bucks for at a restaurant. Today we’re talking burgers. From the best kind of ground beef to use to tips for shaping the patties, with a step-by-step recipe for simply the best burgers you’ve ever had — at home or elsewhere. Ready?

Everyone begs me to make it every summer.

The fries are basically croutons.

Classic condiments take this barbecue side to the next level.

Equal parts affordable and delicious.

The only thing that can make a snappy grilled hot dog on a toasted bun better is a thick layer of savory chili, some sharp cheddar cheese, and onions. If you haven’t discovered the absolute pleasure of serving chili dogs at a backyard get-together yet, let me introduce you.Chili dogs have become synonymous with amusement parks and college dining halls.

Like the classic, only cuter.

Move over, IKEA.

It’s my MVP.

It's the perfect weeknight dinner.

It doesn't get any fancier than this.

The crackly glazed crust you didn’t know you were missing.

Save the grill for something else.

Tenderloin who?

The sauce is everything.

Packed with flavor.

The patty melt has been having a bit of a resurgence in my life lately. A few months ago, I was eating at the Seawolfe Diner in my hometown of Kingston, Washington, when I encountered a juicy, flavorful, perfectly toasted patty melt. Their beef patty was thin, and the bread was toasty with little pockets of butter that would burst with every bite. After I ate it, I went chasing the unicorn, trying to recreate my own as perfect as theirs.

Lately, I have been all about flank steak. This cut isn’t quite as fancy — or typically as expensive — as premium steaks, like ribeye and filet mignon, but it cooks just as quickly and delivers big on flavor. I love it for more casual weeknight meals, like easy steak fajitas or alongside some roasted veggies. Plus, the leftovers make tasty steak sandwiches for lunch the next day.

Editor’s note: If you’ve cooked this beloved recipe before, it might look a little different these days! We recently improved it to make it even easier to follow and more delicious.Is there a more iconic American sandwich than the Philly cheesesteak?

You likely know Shepherd’s pie as a homey, comforting casserole — one that combines a flavorful stew of ground beef, peas, carrots (and sometimes corn) with mountains of creamy mashed potatoes. Shepherd’s pie and its brethren really got their start as a way to use up stewed or roasted meat and leftover vegetables, but it has since come to represent a comforting Sunday night dinner.

The ultimate winter dinner.

It’s better than anything I’ve ordered in a restaurant.

Learning how to properly brown ground beef for tacos, salads, and soups is a meal prep game-changer.

It’ll taste like you were cooking all day.

So tender.

So rich, so savory.

On a chilly day, there’s nothing like a big bowl of birria with warm consommé. But birria tacos — and specifically quesatacos? Well, there’s a reason I can’t stop making them. Quesatacos (also known as quesabirria) are a cross between a taco and a quesadilla, filled with melty cheese and the delicious shredded beef.

Everyone goes back for seconds.