When you’re stuck on what to make for dinner this week, turn to ground beef for a versatile and convenient meal prep option. It’s completely normal to feel uninspired and overwhelmed at times, especially when trying to put a homemade meal on the table for your family.

But don’t worry—I’ve got you covered. Get ready to be inspired with these 5 ground beef recipes that will carry you through the week. Whether you use them now, next week, next month, or even next year, these recipes will provide you with a fresh burst of culinary creativity when you need it most.

1. TACO STUFFED PASTA SHELLS

A bit of Mexican with a touch of Italian, combine these two even when it doesn’t seem like pasta and tacos should go together. I say, they go together well!

Replace your average shell filling with pasta shells, taco meat and veggies. Then add cream cheese to make something creamy and delish.

After stuffing your cooked shells and putting them in a casserole dish, everything gets topped with salsa, it’s a win-win!

Cook the pasta shells to al dente as they’ll cook more in the oven.

INGREDIENTS:

• 1 pound Strandquist Family Farm ground beef

• 1 small onion

• 1 package taco seasoning (or see homemade taco seasoning recipe below)

• 14.5 ounces diced tomatoes, undrained

• 1 1/2 cups chopped veggies red, yellow or green peppers, corn, zucchini… whatever you want

• 1/2 package (4 ounces) cream cheese, cubed

ADDITIONAL:

• 24 jumbo pasta shells

• 1 cup salsa

• 1 cup cheddar and/or monterey jack cheese, grated

• sour cream for serving

STEPS TO MAKE:

• Preheat oven to 350°F.

• Cook pasta shells al dente according to package directions. Drain and rinse under cold water. Set aside.

• Brown ground beef and onion in a large pan until no pink remains, drain if necessary.

• Add in undrained tomatoes, taco seasoning, ¾ cup of water and veggies. Cook 5 minutes or until liquid has evaporated. Stir in cream cheese until melted.

• Fill each pasta shell with about 2-3 tablespoons of the beef mixture. Place into a greased 9×13 casserole dish.

• Top with salsa. Cover with foil and bake 30 minutes. Uncover and sprinkle cheese on top. Bake an additional 10 minutes or until cheese is melted and bubbly.

Serve with roasted asparagus, steamed rice or garlic bread or hey, what not all three. :-)

Note: You can double this recipe to have lots of leftovers to enjoy.

[adapted and edited from spend with pennies]

Homemade Taco Seasoning:

Ingredients:

• 2 teaspoons chili powder

• 1 ½ teaspoons paprika

• 1 teaspoon onion powder

• ½ teaspoon sea salt

• ½ teaspoon garlic powder

• ½ teaspoon ground cumin

• ½ teaspoon oregano

• ¼ teaspoon freshly ground black pepper, or to taste

• 1 pinch cayenne pepper, or to taste, optional

• 1 pinch red pepper flakes, or to taste, optional

Directions:

1. Gather all ingredients.

2. Combine chili powder, paprika, onion powder, sea salt, garlic powder, cumin, oregano, black pepper, cayenne pepper, and red pepper flakes in a bowl; mix well.

2. MORACCAN BEEF KOFTAS

If you like different and unique flavors, this recipe will do just that. A flavor bomb to fill your mouth with a variety of tangy and savory spices added to your ground beef before it’s formed and placed on a skewer for grilling. Think sausage without the casing.

The difference between kofta kebabs and shish kabobs is that kofta kebabs are made using ground meat and formed onto skewers before grilling, while shish kababs are made using chunks of meat like chicken, lamb, or beef.

INGREDIENTS:

• 1 1/2 pounds Strandquist Family Farm ground beef

• 1 large egg

• 1/2 cup finely chopped fresh cilantro

• 2 1/2 teaspoons sea salt

• 2 teaspoons onion powder

• 2 teaspoons ground coriander

• 2 teaspoons ground cumin

• 2 teaspoons paprika

• 1 teaspoon chili powder

• 1 teaspoon ground turmeric

• 1/2 teaspoon garlic powder

• 1/2 teaspoon ground cinnamon

• 1/2 teaspoon freshly ground black pepper

• 1 tablespoon oil, for grilling

• Pita, yogurt, red onion, lemon or lime wedges, additional cilantro or parsley, for serving, optional

STEPS TO MAKE:

1. Preheat your grill to medium-high heat.

2. Combine all of the ingredients (except the oil) in a mixing bowl. Mix well.

3. Divide the mixture into 6 portions, about 4 ounces each, or 4 (6-ounce) portions. Shape the portions into long, thick sausages. Make them all evenly sized, and keep in mind the length of the skewer. Insert a skewer through each kofta and squeeze the meat onto the skewer. It should be about 1-inch thick.

4. Brush a small amount of oil on the skewered koftas to prevent sticking to the grill.

5. Place the koftas on the hot grill and cook for about 12 to 14 minutes, turning occasionally after 5 to 6 minutes once the meat has firmed up.

6. Once the internal temperature of the koftas reaches 165 F, remove from the grill and serve.

Pair with some homemade sweet potato fries.

[adapted and edited from the spruce eats]

3. MEAT AND POTATO CASSEROLE

The kids are hungry, your husband’s hungry, everyone is hangry ack!!! Give them some meat and potatoes and fill their bellies with this twist on a classic that I think we’ll be a popular addition.

INGREDIENTS:

• 4 cups thinly sliced peeled potatoes

• 2 tablespoons butter, melted

• 1/2 teaspoon salt

• 1-1 1/2 pounds Strandquist Family Farm ground beef

• 1 package (10 ounces) frozen corn

• 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted

• 1/3 cup milk

• 1/4 teaspoon garlic powder

• 1/8 teaspoon pepper

• 1 tablespoon chopped onion

• 1 cup shredded cheddar cheese, divided

• Minced fresh parsley, optional

STEPS TO MAKE:

1. Toss potatoes with butter and salt; arrange on the bottom and up the sides of a greased 13×9-in. baking dish. Bake, uncovered, at 400° for 25-30 minutes or until potatoes are almost tender.

2. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Sprinkle beef and corn over potatoes. Combine the soup, milk, garlic powder, pepper, onion and 1/2 cup cheese; pour over beef mixture.

3. Bake, uncovered, at 400° for 20 minutes or until vegetables are tender. Sprinkle with remaining cheese. Bake 2-3 minutes longer or until cheese is melted. Sprinkle with parsley if desired.

[adapted and edited from taste of home]

4. GARLIC SPAGHETTI SQUASH WITH MEAT SAUCE AND TOMATO

A great lighter recipe for when you need to reduce grains or starches that will fill you up like other comforting foods.

INGREDIENTS:

• 1 medium spaghetti squash (about 4 pounds)

• 1 pound Strandquist Family Farm ground beef

• 2 cups sliced fresh mushrooms

• 4 garlic cloves, minced, divided

• 4 plum tomatoes, chopped

• 2 cups pasta sauce

• 1/2 teaspoon pepper, divided

• 1 tablespoon olive oil

• 1/4 teaspoon salt

• Grated Parmesan cheese, optional

STEPS TO MAKE:

1. Preheat oven to 375°. Cut squash lengthwise in half; Scoop the seeds out of each side of the squash with a spoon and discard them.. Place squash in a 13×9 baking pan, place cut side down; add 1/2 in. hot water. Bake, uncovered, 40 minutes. Drain water from pan; turn squash cut side up. Bake until squash is tender, 5-10 minutes longer.

2. Meanwhile, in a large skillet, cook beef and mushrooms over medium heat until beef is no longer pink, 6-8 minutes, breaking up beef into crumbles; drain. Add half the garlic; cook and stir 1 minute. Stir in tomatoes, pasta sauce and 1/4 teaspoon pepper; bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes.

3. When squash is cool enough to handle, use a fork to separate strands. In a large skillet, heat oil over medium heat. Add remaining garlic; cook and stir 1 minute. Stir in squash, salt and remaining pepper; heat through. Serve with meat sauce and, if desired, cheese.

[adapted and edited from Taste of Home]

5. MEXI-MAC SKILLET

Who else grew up with Hamburger Helper? This is definitely a better and more flavorful version as nothing is better than making it yourself.

INGREDIENTS:

• 1 pound Strandquist Family Farm ground beef

• 1 large onion, chopped

• 1-1/4 teaspoons chili powder

• 1 teaspoon dried oregano

• 1/4 teaspoon salt

• 1 can (14-1/2 ounces) diced tomatoes, undrained

• 1 can (8 ounces) tomato sauce

• 1 cup fresh or frozen corn

• 1/2 cup water

• 2/3 cup uncooked elbow macaroni

• 1/2 cup shredded cheddar cheese

STEPS TO MAKE:

1. In a large skillet, cook beef with onion over medium-high heat until no longer pink, 5-7 minutes; crumble meat.

2. Stir in seasonings, tomatoes, tomato sauce, corn and water; bring to a boil. Stir in macaroni. Reduce heat; simmer, covered, until macaroni is tender, 15-20 minutes, stirring occasionally. Sprinkle with cheese.

   [adapted and edited from Taste of Home]

We hope you enjoy!

Warmly,

Tessa

BONUS! Here’s my fave burger recipe — Onion Soup Mix Burgers:

INGREDIENTS:

• 2 pounds Strandquist Family Farm ground beef

• 1/2 cup Real Mayonnaise

• 1/2 cup plain dry bread crumbs

• 1 envelope Lipton Onion Soup Mix (or any onion soup mix)

• 8 hamburger buns

STEPS TO MAKE:

• In a large bowl, combine mayonnaise, bread crumbs, and soup mix.

• Add ground beef to the mayonnaise mixture and stir or mix together with your hands. Form the mixture into 8 patties. Press your thumb into the center of each patty to form an indentation to help evenly cook. Refrigerate for 10 minutes.

• Grill the patties on high heat. Let the patties cook on each side for 4 to 5 minutes, flipping only once. Let patties rest for 10 minutes.

• Serve patties on buns and pair them with your favorite side of coleslaw, fries, or onion rings.

Enjoy!

Warmly,

Tessa