Soup doesn’t get any easier this! Made with ground beef and 5 cans of veggies, this 5-can ground beef vegetable soup recipe is an easy hamburger soup that is full of flavor. It’s great on busy weeknights or on a chilly day when you want to cuddle up on the couch, and not be stuck in the kitchen.

Some recipes are so easy they don’t feel like cooking. This is one of those recipes. When the hustle and bustle of daily life leaves you with little time to cook, having an easy vegetable beef soup recipe in your repertoire is invaluable. 

For whatever reason, there is always a specific time of the year that I make this soup — it’s always on a wet spring, chilly day. It’s a great recipe on days when I’m longing for spring and it’s just not quite here yet. This is a lighter soup with a tomato-based beef broth, and is a great way to use canned vegetables that are in your pantry.

If you’re looking for other favorite soup recipes that are more thick and hearty soup recipes, I recommend beef stew, lasagna soup, oxtail stew, and stuffed pepper soup.

Why you’ll love this recipe

• Quick and easy: With minimal preparation, this easy hamburger vegetable soup is ready in under 30 minutes
• Pantry staples: This recipe uses a pound of ground beef and pantry staples you already have
• Versatile: Easy to customize based on your family’s preferences or whatever you have on hand

Ingredients

This hamburger soup recipe uses simple ingredients (hello canned veggies!)

• Ground Beef. Lean ground beef is ideal, but you can use any variety. 
• Onion (chopped)
• 1 can Italian style petite diced tomatoes
• 1 can Zucchini with tomato sauce
• 1 can Corn
• 1 can Carrots
• 1 can Green Beans

How to Make 5-Can Ground Beef Vegetable Soup

Step 1: In a large skillet over medium heat, brown ground beef and break into small crumbles. Cook until it’s no longer pink. Drain grease. 

Step 2: Add onions to skillet and cook for 2-3 minutes until soft.

Step 3: Open all cans and pour into a large pot or Dutch oven. Do not drain the cans! Add ground beef and onions to the pot.

Step 4: Bring to a boil. Reduce heat, cover, and simmer for 30-45 minutes, allowing the flavors to meld together. Season to taste with salt and pepper.

Can I substitute frozen vegetables?

Yes, you can replace the canned vegetable with 2 cups of the frozen vegetable. For example, 1 can of corn for 2 cups of frozen corn.

Recipe variations

Protein: Substitute ground beef with other ground meat like ground turkey or ground chicken

Vegetables: This recipe has endless variations since it all comes down to canned vegetables.  If you want to eliminate a can, the recipe will still taste good. If you want to add another type of canned vegetables, that’s great too.

Starch: Incorporate russet potatoes, kidney beans, cooked rice, quinoa, or small elbow macaroni pasta to make the soup more filling. If you choose to do this, you will likely need to add additional cooking liquid, such as beef stock.

Herbs: Herbs like fresh parsley and basil can be added just before serving, if desired. 

How to store and reheat

Store leftover ground beef vegetable soup in an airtight container in your refrigerator for 3-4 days. Reheat the soup on the stove top or microwave.

What to serve with Ground Beef Vegetable Soup

To make this a complete meal, serve this easy soup with corn bread, garlic bread, grilled cheese sandwich, or crusty bread. Or, you can keep it simple with saltine crackers.

Print

Ground Beef Vegetable Soup

Soup doesn't get any easier this! Made with ground beef and 5 cans of veggiess, this 5-can ground beef vegetable soup recipe is full of flavor and easy to make.

Cuisine Soup

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 8

Author Clover Meadows Beef

Ingredients

• 1 pound Ground Beef
• 1/2 onion chopped
• 1 can Italian style petite diced tomatoes 14.5 ounces
• 1 can zucchini with tomato sauce
• 1 can carrots
• 1 can whole kernel corn
• 1 can green beans
• salt and pepper to taste

Instructions

• In a skillet, brown ground beef over medium heat until no longer pink. Drain grease. Add chopped onion and cook until onion is soft.
• In a large stockpot, add all canned ingredients (do not drain) and bring to a boil. Reduce heat; cover and simmer for 30-45 minutes.

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More Beef Recipes to Try:

• Ground Beef Nachos
• Easy Breakfast Egg Muffin Cups with Ground Beef
• Easy Low Carb Breakfast Casserole with Ground Beef
• How to Cook Ground Beef
• Ground Beef and Asparagus Pasta Toss
• What everybody ought to know about beef cuts
• Homemade dry rub (the secret 8:3:1:1 ratio)
• Defrosting Meat: 4 Safe & Easy Ways
• Slow Cooker Pepper Steak
• Prime Rib Roast with Garlic Herb Butter

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This easy low carb breakfast casserole comes together quickly and is made with eggs, ground beef, veggies, and cheddar cheese. It’s a healthy breakfast casserole that is the perfect recipe for busy mornings or weekend brunch. 

If you’re looking for a hearty, satisfying, and easy-to-make breakfast, this low-carb breakfast casserole with ground beef and cheese is a perfect choice! Packed with protein and fresh veggies, this egg casserole is a great way to start your whole family on the right foot. Whether you’re meal prepping for the week, feeding a crowd, or just want something delicious and nutritious, this easy breakfast casserole has got you covered.

We love all breakfast foods, but our favorites are egg bakes. This low-carb breakfat casserole recipe is ideal when you need a healthy, make-ahead, easy breakfast recipe that the whole family will enjoy.  

Why this is one of our favorite breakfast casserole recipes: 

• Low in carbs – Perfect for those on a keto diet or low-carb diets.
• Protein-packed – Ground beef and eggs keep you full and satisfied.
• Easy to customize – Swap out ingredients based on your preferences. The possible variations are endless, and we list some of the options below. 
• Great for meal prep – Make it ahead for a hassle-free breakfast.

Recipe Ingredients and Possible Variations:

One of the great things about this easy breakfast recipe is that the variations are endless. 

• Ground Beef: Provides protein and flavor. (Variations: ground turkey, breakfast sausage, italian sausage, or shredded chicken.)
• Eggs: The base of the casserole. (Variations: egg whites or a mix of eggs and liquid egg whites.)
• Sour cream: Adds creaminess and a slight tang. (Variations: Greek yogurt or heavy cream.)
• Milk: Helps create a fluffy texture. (Variations: unsweetened almond milk, heavy cream, or coconut milk.)
• Yellow and Red bell peppers: Adds a mild sweetness, color and flavor. (Variations: any color bell pepper, diced tomatoes, mushrooms, fresh spinach, broccoli, kale, and/or zucchini.)
• Green onions: Adds mild onion flavor without being overpowering. (Variations: chives or diced white onion.)
• Cheddar cheese: Melty, cheesy goodness. (Variations: Monterey Jack, mozzarella, or pepper jack.)
• Salt: Enhances all the flavors. (Variations: seasoned salt or garlic salt.)
• Black pepper: Adds a hint of spice 

How to Make Low Carb Breakfast Casserole

This easy recipe comes together quickly with just a few simple ingredients. The full recipe card is below, but here’s a brief summary. 

1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch casserole dish with cooking spray. Prepare your vegetables and set aside. 
2. Heat a large skillet over medium-high heat and cook ground beef, breaking into small pieces until browned. Drain grease and set aside. You could also use another protein, such as sausage, turkey sausage, ham, or ground chicken.
3. In a large mixing bowl, whisk together large eggs, sour cream, milk, cheese, and salt and pepper until combined. 
4. Sautee veggies in the same skillet. We like to use red bell pepper, yellow bell pepper, and onion, but you could use other vegetables too.  Set aside
5. Add ground beef and vegetables to bowl with egg mixture, stir to combine. Pour into greased 9×13″ pan
6. Bake until the eggs are cooked through. That’s it!

Recipe Tips for the Best Breakfast Casserole

• Let the casserole rest before slicing—it helps it hold together.
• Drain the beef well to avoid excess grease in the casserole.
• Add more veggies if you like a heartier dish—spinach, mushrooms, or zucchini work great!
• Adjust the cheese to your preference—more cheese makes it extra indulgent.

Can I make this egg breakfast casserole ahead of time?

Yes! This egg breakfast casserole recipe is ideal for meal-prepping. Here’s what you need to know: 

• Make One Day Ahead: Prepare as directed, but store the egg, veggie and ground beef mixture in a mixing bowl or a prepared baking dish overnight. Cover and store unbaked in the refrigerator or overnight for up to one day. Bake in the morning according to recipe instructions.
• Freeze before baking: Prepare as directed. Once assembled, cover in plastic wrap, and then cover again in aluminum foil (over the plastic wrap). Freeze for up to 2 months. Allow it to thaw overnight in the refrigerator before baking the next morning according to recipe instructions. 

Storage and Reheat

• Leftovers: will stay fresh in an airtight container in the refrigerator for up to 4 days. You can microwave individual slices to warm them.

• How to reheat: If the casserole is frozen and uncooked, let it thaw first and then bake the low carb breakfast casserole according to the recipe directions. If it’s already cooked and you’re reheating individual servings, you can reheat in the microwave or in the oven. Typically, the oven is much better at reheating than the microwave, which can be drying or leave it watery. 

Print

Easy Breakfast Casserole

An easy egg breakfast casserole that is the perfect, healthy make-ahead breakfast

Course Breakfast

Prep Time 20 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 12 servings

Ingredients

• 1 lb Ground Beef
• 12 eggs
• 1 cup sour cream
• 1/4 cup milk
• 1/2 red bell pepper, diced
• 1/2 yellow bell pepper, diced
• 4 green onions, diced
• 2 cups cheddar cheese, shredded
• salt and pepper

Instructions

• Preheat oven to 350 degrees. Spray a 9×13" pan with cooking spray
• Combine the eggs, sour cream, milk, cheese and salt and pepper in a large bowl. Mix until just combined.
• In a large skillet, cook ground beef over medium heat, breaking into small pieces. Cook until no longer pink. Drain the grease. Remove beef from skillet and add to the bowl with egg mixture.
• In the same skillet, add bell peppers and onion and saute for 2-3 minutes. Add other vegetables if desired.
• Pour mixture into greased 9×13" pan and bake for 40-50 minutes or until the edges are crisp nad a toothpick comes out clean. Slice and serve.

Notes

PREPARE IN ADVANCE: To make one day ahead of time, prepare as directed, but store the egg, veggie and ground beef mixture in a mixing bowl or a prepared baking dish overnight. Cover and store unbaked in the refrigerator or overnight for up to one day. Bake in the morning according to recipe instructions.  To freeze, prepare as directed and add to pan. Cover well with plastic wrap and aluminum foil, and freeze for 2 months. Allow it to thaw overnight in the refrigerator before baking according to recipe instructions

 

FAVORITE KITCHEN TOOLS:

• Meat Thermometer
• 9×13″ baking dish

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More Beef Recipes to Try:

• One Pan BBQ Beef Short Ribs
• Easy Carne Asada Street Tacos
• Meat Inspection: The Edible Stamp of Approval
• 7 Steps to Grilling a Steak to Perfection
• How We Raise Our Grass Fed Beef
• Easy Beef Brisket Recipe (oven-roasted)
• The Best Farm Books for Kids

(Recipe orginally published in June 2019. Updated in February 2025)

Disclosure: This post contains affiliate links. This means if you click on the link and purchase the item, we will receive an affiliate commission at no extra cost to you. All opinions are our own and we only recommend products that we truly believe in.

We participate in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. See our disclosure policy for more details.

The post Easy Low Carb Breakfast Casserole with Ground Beef appeared first on Clover Meadows Beef.

Make this quick and easy Taco Bell Nachos Bell Grande Recipe at home. This copycat recipe is easy to make and tastes so much better thanks to the fresh ingredients. Made with seasoned ground beef, beans, cheese, and your favorite toppings, these nachos are the perfect appetizer for game day!

Loaded Ground Beef Nachos are the ultimate game day food. There’s just something about loading crispy tortilla chips with your favorite toppings and then putting them in the oven to bake. The flavor of the seasoned ground beef and melty cheese come together for something special — the ultimate party appetizer!

One of the best things about nachos, aside from the obvious, is that they are very flexible when it comes to ingredients, and they are a great way to use up leftovers. This post explains Taco Bell’s Nachos Bell Grande recipe, but also gives lots of variations. There’s really no way to make them wrong.

If you’re not up-to-speed on T-Bell’s latest menu items, you should know that Nachos BellGrande are the largest serving of nachos found on the regular menu at Taco Bell. Nachos BellGrande contains a heaping portion of crispy tortilla chips topped with ground beef, diced tomatoes, refried beans, and a dollop of sour cream. The Nachos Bell Grande is like Nachos Supreme, but larger. Over the years, the Taco Bell Nachos Bell Grande Recipe has changed. In this post, we share the basic T-Bell recipe, but we also give lots of variations so you can customize your own loaded nachos.

Best Chips for Nachos

Chips can make or break your nachos.  Look for the thickest, sturdiest chips you can find. These are the base of your nachos and you will layer all other ingredients on top of the chips. Thin chips get soggy and limp, and can break when you lift them.   

As a side note, Taco Bell usually uses traditional tortilla chips for their recipes and that’s our favorite, too. But, if you want to try something different you could use Fritos or Doritos

Best Ground Beef for Nachos

The best ground beef for nachos is 85-90% lean. The reason for this is because the fat gives the ground beef juicy flavor, without all the grease.  

If you’re purchasing the beef from your local market, it will say 85/15 or 90/10.  This ratio is the lean-to-fat ratio. The top number of the ratio indicates the leanness and the bottom number is the fat. For example, beef with a label that says 85/15 is 85% lean beef and 15% fat in the package.  

Best Taco Seasoning for Nachos

To season the ground beef, you’ll make a homemade taco seasoning with a mixture of chili powder, cumin, paprika, garlic powder and salt.  If you’re in a time crunch, you could also use store-bought taco seasoning, but it’s not the same flavor and you will notice a difference in the taco meat. 

Mix all spices in a small bowl and set aside. In a large skillet over medium-high heat, cook ground beef and break apart with wooden spoon until browned. Cook for approximately 5-7 minutes, until cooked through. Drain grease, if needed. Next, add taco seasoning mixture to the ground beef and stir well. If the spice mixture doesn’t seem to be mixing with the ground beef evenly, you can add a little water to the pan (approx. 2 Tbsp), and continue stirring until the meat is coated with the seasoning.

If you’re trying to prep these nachos in advance, the meat mixture can be made up to 3-days ahead of time and stored in an airtight containers in the fridge. 

Best Cheese for Nachos

Typically, nachos either have grated cheese or a homemade cheese sauce on them. Rather than a nacho cheese recipe or nacho cheese from the grocery store, we prefer grated cheese where we take 2-3 different types of cheese and shred it from a block of cheese. You can use any flavor combination of shredded cheese that you like. Some of our favorites are Sharp Cheddar, Monterey Jack, Pepper Jack, and Colby Cheese.

Ingredients

If you want this recipe to be exactly like Taco Bell’s Nacho Bell Grande, the ingredient list is minimal. However, since you’re making it at home, you can take it up a notch with some of your favorite ingredients.  We typically add a few more ingredients that we think make the nachos better. You can customize it however you think is best!

• Ground Beef seasoned with taco meat seasoning (see recipe)
• Tortilla Chips
• Nacho Cheese 
• Refried Beans 
• Sour Cream
• Diced Fresh Tomatoes

Optional Ingredient Toppings

Over the years, the Taco Bell Nachos Bell Grande Recipe has changed. For example, it used to have green onions, and it no longer does.  That brings us to this list of optional ingredients. Since you’re making these at home, you can load your nachos however you’d like. 

• Green Onions
• Peppers (mini peppers for mild, jalapeno for hot)
• Corn
• Cilantro
• Black Olives
• Diced Avocado
• Black Beans
• Pinto Beans
• Shredded Cheese instead of Nacho Cheese. Pick your favorite: cheddar cheese, Monterey jack, pepper jack cheese, etc. 
• Queso Dip
• Guacamole
• Pico de gallo
• Chips: Typically, Taco Bell uses traditional tortilla chips, but if you want to try something different you could use Fritos or Doritos
• Fries: You can turn this recipe into T-Bell’s Nacho Fries Bellgrande by adding French fries to the base layer, instead of chips.  We’ve never tried this variation, but we’ve been told it’s good. 

Step-by-Step Instructions

The full recipe and detailed instructions are listed below, but here’s a quick overview of the steps: 

• Step 1: Preheat oven to 350 degrees. Prepare a large baking sheet with parchment paper.
• Step 2: Brown ground beef in a large skillet over medium heat, and drain any excess fat. Once cooked through, make the seasoned ground beef by stirring in all the seasonings (see recipe). Set aside
• Step 3: Layer a large amount of tortilla chips on top of the baking sheet’s parchment paper.
• Step 4: Sprinkle shredded cheese over the chips
• Step 5: Spoon refried beans over the chips
• Step 6: Sprinkle ground beef on top of the refried beans
• Step 7: Top the ground beef mixture with more shredded cheese
• Step 8: Bake for about 7-8 minutes at 350 until you have wonderful, ooey-gooey, melty cheese on top. Remove from oven. 
• Step 9: Add your favorite fresh toppings – sour cream, tomatoes, black olives, green onions, peppers, diced avocado, guacamole, any sauces, etc. Serve immediately!

How to Avoid Soggy Nachos

Soggy nachos are so disappointing! To avoid having this happen to you, here are a few tips: 

1. Use sturdy chips.  Get the thickest, sturdiest chips you can buy. We’ve had great success with the Simply Nature gluten free corn tortilla chips from Aldi. If you’re concerned about your chips holding up, you can toast them in the oven for a few minutes in advance.  Simply spread the nachos on two large baking sheets and bake at 350 degrees for 5 minutes. Keep an eye on them while they’re in the oven so they only crisp up more and don’t burn. 

2. Prepare all your toppings in advance. When you pull the chips out of the oven, you want to garnish the homemade nachos quickly so that you’re eating them when they’re hot. 

Can Nachos be Made in Advance?

Yes and no. You can prepare portions of the ingredients for the nachos in advance and then assemble them on game day when you’re ready to serve. 

For example, the seasoned ground beef can be fully prepared, and once cooled store it in an airtight container in the fridge for several days.  The toppings can also be prepared several days in advance.

Storing and Leftovers

Nachos are best served fresh, and this nacho supreme recipe is so good you probably won’t have leftovers. If you have any toppings or leftover beef, you can store it in an airtight container. 

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Homemade Taco Bell Nachos Bell Grande Recipe (copycat)

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 10

Author Clover Meadows Beef

Ingredients

Seasoned Ground Beef Mixture

• 1 lb Ground Beef
• 1 tbsp chili powder
• 2 tsp cumin
• 1 tsp paprika
• 1/2 tsp garlic powder
• 1/4 tsp kosher salt

Nachos

• 2 bags tortilla chips approximately 6 cups
• 2 cups cheese (choose 2-3 of your your favorites and mix together such as Monterrey Jack, Pepper Jack, Colby, Sharp Cheddar, or Habañero cheese) divided. More if desired
• Additional toppings as desired such as cilantro, pico de gallo, guacamole, black olives, radish, etc.
• 1 cup refried beans
• 1 tomato diced
• 1/4 cup sour cream

Instructions

• Preheat oven to 350 degrees F. Prepare a large baking sheet with parchment paper, and set aside.
• Combine taco seasoning in small bowl, and set aside.
• Add ground beef to a large skillet or cast-iron pan. Cook, crumbling into small pieces with a wooden spoon, until browned. Add spices and stir well to combine. Remove from heat and set aside.
• Layer a large amount of tortilla chips on top of the baking sheet's parchment pape
•  Spoon refried beans over the chips (or you can use black beans or pinto beans)
• Spoon the beef on top of the beans. If desired, add other toppings like corn and black olives.
  
• Top ground beef mixture with more shredded cheese
• Bake for about 7-8 minutes at 350 until you have wonderful, ooey-gooey, melty cheese on top. Remove from oven. 
• Finish assembling the nachos with your favorite toppings such as cilantro, green onions, guacamole, sour cream, diced avocado, tomatoes, etc.
  
• Serve immediately

KITCHEN PRODUCTS WE LOVE

• Cast Iron Skillet
• Roasting Pan
• Meat Thermometer

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More Beef Recipes to Try:

• Ground Beef Nachos
• Easy Breakfast Egg Muffin Cups with Ground Beef
• Easy Low Carb Breakfast Casserole with Ground Beef
• How to Cook Ground Beef
• Ground Beef and Asparagus Pasta Toss
• Homemade dry rub recipe (8:3:1:1 ratio)
• How to choose the best cut of steak (Top 4 cuts)
• What everybody ought to know about beef cuts
• Buying a Cow. How Much Beef Is It?
• Easy sheet pan kabobs (deconstructed)

The post Homemade Taco Bell Nachos Bell Grande Recipe (copycat) appeared first on Clover Meadows Beef.

These tasty Maple Meatballs will disappear quickly at any gathering, and they’re so easy to make. You can serve them directly from the oven, or serve them from a crock pot to keep warm during a party or on game day during football season.

Hello Maple Meatballs! If you’re looking for an easy meatball appetizer recipe for a party, this is it! 

This maple meatball recipe is one of my go-to party meatball recipe. To me, the best part of serving this is that it’s a spin on the traditional BBQ slow cooker meatballs often served at parties. If you’re looking for other easy meatball recipes, check out our Cranberry Meatballs or Teriyaki Meatballs. 

Why I Love This Maple Meatball Recipe:

• These meatballs are BIG on flavor. The sauce combines soy sauce, real maple syrup, dijon mustard and ketchup. This combo of simple ingredients may sound slightly strange, but the flavors work so well together. The end result is slightly sweet, yet savory meatballs that will make you come back for more.   
• The meatball mixture is baked on a sheet pan, not friend. This makes the recipe a bit healthier, and clean-up is a breeze. 
• These can be prepared in advance, frozen, and then you can pull them out for the next party when you need an appetizer. 
• Typically, we serve this as an appetizer. However, it also makes an easy weeknight dinners that the whole family enjoys. 

Best Type of Meat for Party Meatballs

What makes meat juicy and flavorful? The answer may surprise you (hint: it’s not the sauce). Fat is what makes meat juicy and flavorful.  This isn’t something people usually want to hear, but with beef, fat equals flavor. 

However, when making party meatballs, you need to be careful that you use slightly leaner meat so that they’re not sitting in a lot of fat while cooking. Otherwise, the glaze ingredients won’t shine through.  

Typically, we like to use beef for this recipe that’s either 85/15 or 90/10. When cooking ground beef for other recipes, we sometimes like other lean ratios. 

How to Make Maple Meatballs:

1. Make homemade meatballs. If short on time, you could also use prepared meatballs from the grocery store or Costco, but we think they taste better from scratch.  Homemade meatballs are easy to make. Soak bread in milk for about 3-4 minutes. Then, mix eggs, horseradish, ground beef, and salt and black pepper in a large bowl. Form into small meatballs and arrange on a nonstick baking sheet. Bake in preheated oven at 450-degrees for 10-minutes.

2. Mix Sauce Ingredients. In a spearate bowl, mix together ketchup, pure maple syrup, soy sauce, Dijon mustard and water. 

3. Coat with sauce. Remove meatballs from the oven, and coat with the mustard-maple sauce. Bake for an additional 8-10 minutes, or an instant read thermometer reads 160°F.

4. Serve warm garnished with chopped green onions, if desired

Storing & Reheating

To store, keep in the fridge for 3 to 4 days in an airtight container. To reheat, place them on a baking sheet in a single layer, cover with foil, and bake at 300°F until heated through. 

Print

Maple Meatballs

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Servings 10

Author Clover Meadows Beef

Ingredients

MEATBALL Ingredients:

• 3 slices bread
• 2/3 cup milk
• 2 eggs
• 2 teaspoons horseradish
• 1 ½ pounds ground beef
• Salt and pepper

SAUCE Ingredients:

• ½ cup ketchup
• ¼ cup pure maple syrup
• ¼ cup soy sauce
• 1 teaspoon Dijon mustard
• ¼ cup water

Instructions

Meatball Instructions:

• Preheat oven to 450-degrees
• In a large bowl, soak bread in milk for about 3-4 minutes.
• Add remaining ingredients, and mix well. Form into small meatballs and arrange on a nonstick, rimmed baking sheet.
• Bake at 450-degrees for 10 minutes.
• Drain excess grease from meatballs, if any.

Sauce Instructions:

• While the meatballs are baking, mix all sauce ingredients together in a separate bowl. After the meatballs have baked for 10 minutes, remove from oven, and pour sauce onto meatballs. Coat thoroughly with the sauce.
• Place back into oven and back for approximately 15 minutes, or until an instant-read thermometer reads 160 degrees.
• Remove from oven. Serve warm and garnish with chopped green onions or parsley, if desired

Other Favorite Appetizer Recipes:

• Cranberry Meatball Appetizer
• Teriyaki Meatballs
• Ground Beef Nachos

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More Beef Tips and Recipes to Try:

• 5-Can Ground Beef and Vegetable Soup
• Ground Beef and Asparagus Pasta Toss
• Ground Beef Nachos
• Easy Breakfast Egg Muffin Cups with Ground Beef
• Easy Low Carb Breakfast Casserole with Ground Beef
• How to Cook Ground Beef
• Slow Cooker Pepper Steak
• What everybody ought to know about beef cuts
• Homemade dry rub (the secret 8:3:1:1 ratio)
• Defrosting Meat: 4 Safe & Easy Ways

The post Maple Meatballs Appetizer Recipe for Party appeared first on Clover Meadows Beef.

Cooking a juicy hamburger over an open flame makes one of the best burgers in the fall. If you’ve never tried a campfire burger, also called a bonfire burger, you’re missing out. They’re easy to make and full of flavor. And, don’t forget to make s’mores for dessert!  

We love the fall when the nights are crisp and it’s the perfect time to have a campfire. You can cook much more than marshmallows and hotdogs over a campfire. That’s where these campfire burgers come in.

Grilling burgers over an open fire does require some special equipment, but it’s worth it.

Why make a burger over an open flame?

Before diving into the practical steps, let’s talk about why you should try grilling a burger over an open flame, instead of a traditional stovetop or grill. 

1. Unique flavor: The open flame of a campfire gives the bonfire burger a distinct smoky aroma and charred crust that’s hard to replicate. 
2. Better Experience: Cooking and eating a burger under the stars with a crackling bonfire turns a good meal into an unforgettable one. 

Equipment for cooking campfire burgers

In order to cook over an open campfire, you’re going to need some type of grate and/or basket to support the meat. Typically, we use both a grate and a basket because it gives us lots of flexibility. However, many people make burgers with just a grill basket. (Please note these items can be purchased on Amazon fairly inexpensively. Although we really like the basket and grate we use, we aren’t brand specific, so these links are just to get you started.)

• Portable grill basket: The grill basket gives you a large grilling surface to hold the burger on. Be sure to get one with a long handle and a lock so that you can flip the basket and cook both sides of the beef. We have this one.
• Campfire grill grate: This is optional, but we really like ours because it allows us to set the grill basket on something while the beef is cooking. We prefer a swivel grill grate like this.
• Grilling gloves: Cooking over a fire can get hot quickly, especially when you’re flipping a grill basket. You don’t want to grill your hands too! We highly recommend gloves like this.
• Meat Thermometer: The only way to know if beef is fully cooked on the inside is to check it with a meat thermometer. We’ve tried dozens of thermometers, and our favorite is the Thermapen.

Video: Making campfire burgers

Best type of fire for campfire hamburgers

Typically, when people think of burgers they think of grilling them, but cooking over open flames is different. 

When cooking over a campfire, be sure to use hardwoods, such as oak, hard maple or ash.  Soft woods aren’t ideal because they carry resin in the smoke, which will taint the taste of the beef. Be sure there is only wood in the fire, no plastics or trash. 

When it’s time to actually cook the burgers, you’ll need to experiment a little to find your personal preference on cooking the beef.  Some people like to wait until the fire is burned down to coals before they start to cook. We like to cook burgers when there are still some visible flames.  

Best beef for campfire burger

After the fire is going, you can shape your hamburger patties. Don’t overwork the beef — if you do, you’ll have tough burgers. When ready, gently fold the hamburger seasoning into the beef and make the patties. It should only take 30-45 seconds. 

Although it may tempting to use pre-made patties for a campfire, we highly recommend you don’t.  If you want the best burgers, choose ground chuck with a slightly higher fat content, such as 80% lean, and form your own patties.

To make a beef patty that won’t puff up when cooked, use your thumb to create a wide shallow indention in the center of the hamburger patties. Make patties about 1 inch thick at the edges and about 1 inch larger in circumference than the bun you plan to use. 

Best campfire burger seasoning

When we’re cooking at a campfire, we like to keep the seasoning as simple as possible. We only use salt and pepper. However, if you want to be fancy, you can use any seasoning you want.

When we’re using more than salt and pepper, we think this is one of the best hamburger seasonings.

Print

Best Hamburger Seasoning

Author Clover Meadows Beef

Ingredients

• 2 tsp paprika
• 1 ½ tsp ground black pepper
• 1 ¼ tsp kosher salt
• ½ tsp dark brown sugar
• ¼ tsp garlic powder
• ¼ tsp onion powder
• ¼ tsp ground cayenne pepper

Instructions

• Combine all ingredients in a small bowl. Mix well until combined. When ready to use, mix in 2-3 teaspoons per 1 pound of meat.
• Create hamburger patties and grill hamburgers as usual.

Cooking the campfire burger

When your fire and burgers are ready, place the hamburger patties in the beef basket and place it over a fire.

Depending on the fire, they will need to cook for about 5 minutes on each side. Be sure to use a meat thermometer to determine when the burgers are done, and remove the burgers from the fire when you reach your desired temperature.

• Rare: 120°-125°
• Medium Rare: 130°-135°
• Medium: 140°-145°
• Medium Well: 150°-155°
• Well Done: 160°-165°

Bonfire burger toppings

The sky is the limit on burger toppings. Typically, we like to keep things simple since that’s what bonfires are all about. Our go-to toppings are a traditional bun, and top burgers with lettuce, onion, tomato, pickles, American cheeses, and either mustard or ketchup. If you’re feeling fancy, you can pull out whatever toppings you like on your burger such as, bacon, avocado, spinach, aged cheddar, blue cheese, mushrooms, caramelized onions, and/or BBQ Sauce. 

Products we use making campfire burgers

• Meat Thermometer
• Portable Grill Basket
• Grilling Grate
• Grill Gloves

One more thing

Do you want to learn more about beef? Join our weekly e-newsletter where we share farm happenings, recipes and beef availability. Sign-up and get a cheat sheet with 9-must-ask questions before buying beef directly from a farmer. Or, we have an entire ebook about beef that goes through purchasing and preparing beef from a cattle farmers perspective.

• What everybody ought to know about beef cuts
• Buying a Cow. How Much Beef Is It?
• Is It Done Yet? The Best Meat Thermometer
• How We Raise Our Grass Fed Beef

We participate in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. See our disclosure policy for more details.

The post Bonfire Burger: Cooking Burgers Over a Campfire appeared first on Clover Meadows Beef.

This is the best hamburger seasoning recipe. This simple blend is full of flavor and easy to make with basic pantry ingredients. Take your burgers to the next level with this easy homemade burger seasoning!

We love a good burger. We think there’s an art to making them. There is just nothing like a juicy, well-seasoned, flavorful burger fresh off the grill. When it’s grilling season, they need to be hot of the grill with a slight char-grilled outside and juicy inside. When it’s not grilling season, the homemade spice blend needs to be tried-and-true so that you can still create restaurant burgers on the stovetop the whole family loves.

That brings us to the perfect burger seasoning recipe. If you get the beef and the seasoning blend right, you end up with the best burgers. Every. Time.

Our favorite hamburger seasoning spice mix is full of flavor and uses basic ingredients that you already have in your pantry: paprika, ground black pepper, kosher salt, dark brown sugar, garlic powder, onion powder, and ground cayenne pepper. One of the many reasons we think this is the best burger seasoning is because it still lets the natural flavor of the ground beef shine through. It doesn’t overpower the beef. 

What’s the secret to a great burger?

The secret to a good hamburger is the meat. That’s it.

If you want juicy burgers, choose ground beef that has a slightly higher fat content. We recommend 80/20 ground chuck. The 80/20 fat-to-lean ratio will help keep the hamburger patties moist and juicy, without being greasy or causing flare-ups. We don’t recommend ground sirloin or ground round because they are leaner, which means they will create drier and less flavorful burgers.

If you choose a leaner ratio, the hamburger will likely be dry. If all you have on-hand is 90/10, you can add a teaspoon of olive oil to the meat. 

You do not need fillers or extras in your burger patty, like egg or bread crumbs. The juicy flavor of beef is the star of the show, and that’s what needs to shine through.  

What’s the best ground beef ratio for a hamburger? 

If you want a rich, juicy burger patty, choose ground beef with a higher fat content, such as ground chuck that’s about 80% lean.

As a side note, the terms ground beef and hamburger may be used interchangeably, but technically, there is a difference. Ground Beef can only be made using meat, trimmings and fat from primal cuts. Hamburger can have extra fat added to it, such as beef shank, to create the desired fat content. Both hamburger and ground beef may have no more than 30 percent fat by weight.

What’s in the hamburger seasoning spice blend?

• Paprika
• Ground Black Pepper
• Kosher Salt
• Paprika
• Dark Brown Sugar
• Garlic Powder
• Onion Powder
• Ground Cayenne Pepper

How much burger seasoning mix per pound of beef?

Typically, we use 2-3 teaspoons of seasoning per one pound of ground beef. If you’d like a little more flavor, you can always add more. 

What’s the shelf life of hamburger seasoning?

This homemade burger seasoning recipe makes approximately 6 teaspoons of seasoning, which is enough for two to three pound of ground meat. We often make a big batch by doubling the recipe, and store any leftovers in an air-tight container. Any extra seasoning can be stored in an airtight container for 6 months. 

How to make the perfect hamburger patty (so it isn’t tough and doesn’t ball up)

• Don’t overwork the beef! If you do, you’ll have tough burgers. Leave the ground beef in the refrigerator until you’re ready to season it and form patties. When ready, gently fold the hamburger seasoning into the beef. This should only take about 30-45 seconds. Then, form patties and place back in the refrigerator until it’s time to grill.
• To make a hamburger patty that won’t puff up when cooked, use your thumb to create a wide shallow indention in the center of the hamburger patties. Make patties about 1 inch thick at the edges and about 1 inch larger in circumference than the bun you plan to use.

How to grill the burger

• Place patties on a hot grill for equal lengths of time on each side.
• When flipping burgers, use a spatula, and only flip. Don’t press. If you press down on the patties, you’ll lose the juices that make the burger moist.

When to remove hamburger from the grill?

The only way to tell the internal temperature of beef is to take the internal temperature with a digital meat thermometer. (We love this one.)  

When checking the temperature, remember that beef’s temperature will continue to rise as it rests. Remove beef from heat when the thermometer reads about 5-10°F lower than the desired doneness, and let them rest for 5-10

Here are the temperatures you’re looking for:

• Rare burgers, cook for 4 minutes total (125°F)
• Medium-rare burgers, cook for 5 minutes total (135°F)
• Medium burgers, cook for 6 to 7 minutes total (145°F)
• Well-done burgers, cook for 8 to 9 minutes total (160 °F)

Print

Best Hamburger Seasoning

Author Clover Meadows Beef

Ingredients

• 2 tsp paprika
• 1 ½ tsp ground black pepper
• 1 ¼ tsp kosher salt
• ½ tsp dark brown sugar
• ¼ tsp garlic powder
• ¼ tsp onion powder
• ¼ tsp ground cayenne pepper

Instructions

• Combine all ingredients in a small bowl. Mix well until combined. When ready to use, mix in 2-3 teaspoons per 1 pound of meat.
• Create hamburger patties and grill hamburgers as usual.

More Favorite Beef Seasoning Recipes

• 10 Best Beef Rubs
• Dry Rub for Beef Roast
• Best DIY Beef Rub 

More Favorite Hamburger Recipes

• Smashburger Recipe
• BBQ Bacon Hamburger
• Mango Salsa Hamburger

Must have kitchen tool when grilling burgers

• Meat thermometer

ONE MORE THING!

Do you want to learn more about beef? Join our weekly e-newsletter where we share farm happenings, recipes and beef availability. Sign-up and get a cheat sheet with 9-must-ask questions before buying beef directly from a farmer. Or, we have an entire ebook about beef that goes through purchasing and preparing beef from a cattle farmers perspective.

Here are a few other links you may like:

• What everybody ought to know about beef cuts
• Buying a Cow. How Much Beef Is It?
• 7 Steps to Grilling a Steak to Perfection
• How We Raise Our Grass Fed Beef
• Bonfire Burger
• Prime Rib Roast with Garlic Herb Butter

Disclosure: This post contains affiliate links. This means if you click on the link and purchase the item, we will receive an affiliate commission at no extra cost to you. All opinions are our own and we only recommend products that we truly believe in.

We participate in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. See our disclosure policy for more details.

The post Best Homemade Hamburger Seasoning Recipe (Easy!) appeared first on Clover Meadows Beef.

This easy recipe for Breakfast Egg Muffin Cups with Ground Beef is the perfect grab and go, protein-packed breakfast for a busy morning. These breakfast muffins are loaded with egg, ground beef, veggies and cheddar cheese so that you have energy all morning long.

Are you looking for healthy breakfast ideas that provide a protein-packed, quick breakfast? Look no further than these Ground Beef Egg Muffin Cups! This easy recipe uses simple ingredients, is full of flavor, and will help give you energy all morning long. These are also ideal for meal prep.  You can whip up a batch of these healthy egg cups on the weekends, and you have a grab-and-go breakfast throughout the week. 

Why This Recipe Is A Favorite:

High in Protein:  Eggs and ground beef provide a fantastic protein boost for your morning and will keep you full and satisfied.

Vegetable Packed:  With onions, bell peppers, spinach, and any other veggie you want to include, you’re starting your day with nutrients your body needs

Customizable:  You can easily tweak the ingredients to whatever you have on hand, and make them different ways for new flavor combinations.

Portable:  These are the definition of “on-the-go” breakfast.  They’re easy to grab and eat on your work commute or on the way to school.

Make-ahead:  Meal prepping is our friend! Make a batch and refrigerate or freeze it for later.

Ingredients:

Ground Beef: We recommend lean ground beef because of the vitamins and minerals beef provides. But, you can also use ground turkey, ground chicken, cooked bacon bites, or any other protein you have on hand.

Eggs: The whole eggs are the base of your muffin cup and will bind all the ingredients together. If you’d rather use egg whites, you can do that too.

Vegetables: The onion, spinach and bell peppers add texture, flavor and nutrients your body needs. You can choose on the type of bell peppers you use — red bell peppers, green bell pepper or yellow bell pepper. I like to use fresh spinach in this recipe, but you can use thawed frozen spinach. Just be sure to get all the water out. 

Cheddar Cheese: We love cheese. In this recipe, it adds that gooey, melty goodness that everyone loves. You can use a different type of cheese or leave it out all together.

Seasonings: Kosher salt and black pepper.

Recipe Variations:

One of the best things about this recipe is how customizable it is. These easy breakfast egg muffins are sort of like mini frittatas that you store in your freezer until you want a tasty breakfast on a busy mornings.  Here are a few ideas on ingredient variations that will give new flavors to the egg muffins.

• Change the meat: It’s no secret that we love ground beef, but you could swap it for ground turkey, chicken sausage, leftover ham, breakfast sausage, crumbled bacon, or even leftover steak. You could also leave out the meat entirely.
• Add more veggies:  What are your favorite veggies? Feel free to add them to these easy egg muffins. Mushrooms, zucchini, kale, broccoli, green onions, or tomatoes are all excellent add-ins.
• Change the cheese:   We use whatever cheese we have on hand. Sharp Cheddar, Pepper Jack Swiss, Feta Cheese, Parmesan Cheese, and Mozzarella are all great options.

Tips for Breakfast Egg Muffin Cups:

• You can easily double this recipe to feed a large crowd or for meal prepping
• I recommend grating your own cheese, because the pre-shredded cheese in the grocery store of often doesn’t melt well.
• Be sure to grease the muffin tin well with nonstick spray so that the egg muffins don’t stick. Alternatively, you can use silicone liners or silicone muffin pan.

How to Make Breakfast Egg Muffin Cups:

Step 1: Preheat oven to 375 degrees. Spray a 12-cup muffin tin generously with cooking spray to prevent sticking.

Step 2:  Cook the Ground Beef. In a large skillet, heat a tablespoon of olive oil over medium heat.  Add the ground beef, and break it up with a spatula as it cooks. Cook until browned and fully cooked through, about 5-7 minutes.  Drain grease, and transfer to a plate lined with paper towels to absorb any excess fat.

Step 3: Crack the eggs into a large mixing bowl. Use a whisk and blend the eggs until smooth. Season with salt and pepper.

Step 4: Add remaining ingredients and ground beef to the egg mixture and stir to combine.

Step 5: Divide the egg miture evenly among the muffin cups. Bake for 15-18 minutes or until eggs are set.

How Long Do Egg Muffins Keep?

Egg muffins are perfect for meal prep. You can even double the recipe. Make them ahead and freeze or refrigerate the rest. They will keep in the refrigerator for up to four days.

How to Store and Freeze

These egg muffins will keep in the refrigerator for 3-4 days. You can reheat them in the microwave for 60-90 seconds when you’re ready to enjoy them. 

If you’re freezing them, for best results, flash freeze them by setting them on a parchment-lined baking sheet and sticking the pan in the freezer. This step prevents the muffins from freezing together.

Once frozen, transfer them to a freezer bag or airtight container, label it, and return it to the freezer.

Store in the freezer for 1-2 months. To thaw, place them in the refrigerator the night before they are needed. In the morning, warm them in the oven at 350 degrees or microwave for 1 minute.

Print

Breakfast Egg Muffin Cups (with grass fed beef)

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 12

Author Clover Meadows Beef

Ingredients

• 10 Eggs
• 1/2 pound Ground Beef cooked
• 1/2 cup Chopped Onion
• 1/2 cup Chopped Bell Peppers I like using a variety of green, red, yellow, and orange
• 1/2 cup Fresh Spinach cut into small pieces
• 1/2 cup Cheddar Cheese Use whatever type of cheese you have on hand. Cheddar, Pepper Jack Swiss, Feta Cheese, Parmesan Cheese, and Mozzarella are all great options.
• 1/4 tsp Kosher Salt
• Black Pepper to taste

Instructions

• Preheat oven to 375 degrees. Spray a 12-cup muffin tin generously with cooking spray to prevent sticking.
• Cook the Ground Beef. In a large skillet, heat a tablespoon of olive oil over medium heat.  Add the ground beef, and break it up with a spatula as it cooks. Cook until browned and fully cooked through, about 5-7 minutes.  Drain grease, and transfer to a plate lined with paper towels to absorb any excess fat.
• Crack the eggs into a large mixing bowl. Use a whisk and blend the eggs until smooth. Season with salt and pepper
• Add remaining ingredients to the egg mixture  and stir to combine.
• Divide the egg miture evenly among the muffin cups. Bake for 15-18 minutes or until eggs are set.

Notes

Recipe Variations:

• Meat: ground turkey, chicken sausage, ham, breakfast sausage, crumbled bacon, or even leftover steak.
• Veggies:  mushrooms, zucchini, kale, broccoli, or tomatoes 
• Cheese:   Cheddar, Pepper Jack Swiss, Feta Cheese, Parmesan Cheese, or Mozzarella.

 

To Freeze:

For best results, flash freeze by setting them on a parchment-lined baking sheet and sticking the pan in the freezer. This step prevents the muffins from freezing together. Once frozen, transfer them to a freezer bag or airtight container, label it, and return it to the freezer. Store in the freezer for 1-2 months.

To thaw, place them in the refrigerator the night before they are needed. In the morning, warm them in the oven at 350 degrees or microwave for 1 minute.

One More Thing!

Do you want to learn more about beef? Here are a few other beef posts and recipes you may like. Plus, we have an entire ebook about beef that goes through purchasing and preparing beef from a farmers perspective.

• Egg Breakfast Casserole with Ground Beef
• Best Salt for Steak: How to Perfectly Season Steak
• Steak Rub or Marinade. What’s Best?
• Easy Slow Cooker Pepper Steak Recipe
• Easy Stew Meat Shish Kabobs Recipe vs. Steak Kabob
• 10 Best Homemade Beef Rubs

Note: We participate in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. This means that if you click on a link and make a purchase, we will receive a small commission at no cost to you. See our disclosure policy for more details. Thank you for supporting Clover Meadows Beef!

The post Easy Breakfast Egg Muffin Cups with Ground Beef appeared first on Clover Meadows Beef.

Everyone has a go-to lasagna recipe, and this Classic American Lasagna Recipe is one of our family favorites.  With layers of pasta, ricotta cheese mixture, meat sauce and mozzarella cheese, this delicious dish comes together quickly, tastes amazing, and is perfect whenever you’re feeding a crowd.

Let’s talk about lasagna. It’s a staple dish for every kitchen, but there are literally thousands of great recipes out there and they all claim theirs is the “best classic lasagna recipe.”  

Depending on the recipe you choose, some are more complicated than others. We have a close friend that spends three days making their lasagna recipe due to the sauces.  It’s an amazing recipe, but in our home we need a recipe that comes together faster than three days. That’s where this recipe comes in.

Our favorite way to make lasagna uses simple ingredients and it comes together quickly. With this American lasagna recipe, it only takes about 30 minutes to prep and one-hour to cook. I typically make a double-batch. We have one for dinner, and freeze one for later.

What’s the difference between American Lasagna and Italian Lasagna?

The difference between American Lasagna and Classic Italian Lasagna comes down to the ingredients, and they create two distinct lasagna tastes. American lasagna primarily uses ricotta cheese and meat sauce for each layer. Classic Italian Lasagna doesn’t use ricotta and instead uses béchamel, a simple, creamy white sauce made with milk, butter and flour.

Based on some research, béchamel sauce was used in northern Italy, and ricotta in southern Italy. Using ricotta is much easier than making a béchamel sauce, but this sauce gives a huge difference in the taste too. The creamy béchamel balances the acidity of from the tomatoes and helps keep layers of pasta together.

American Lasagna Recipe Ingredients:

Noodles: We highly recommend you use classic lasagna noodles, such as American Beauty, or whole-wheat pasta.  Follow the package directions, and bring a large pot of lightly salted water to boil. Keep noodles in the boiling water until they’re al dente. This will help maintain the ideal texture in the finished lasagna. We do not recommend using no boil lasagna noodles. We know they look amazing in the package, but they tend to be chewy instead of tender when baked.  They’re just not as good. 

Meat:  Ground beef is our meat of choice for this American Lasagna recipe, and occassionally we use a combination of lean ground beef and Italian sausage. If you’re looking for a slightly lighter option, you could use ground turkey. Be sure to brown ground beef thoroughly over medium heat and drain fat.

Tomato Sauce: The layers of meat sauce is one of the best parts of this recipe. It combines the ground beef with onion, two cloves garlic, diced tomatoes, tomato paste, brown sugar, basil, oregano, Italian seasoning, and a dash of salt. These ingredients simmer together for 30-45 minutes to make a wonderful meat sauce. If you’re in a pinch, you can also use store-bought sauce and add it to the ground beef.  You will definitely loose some of the flavor with a store-bought sauce, but it will save you a little time.

Cheese: Mozzarella cheese, ricotta cheese, and Parmesan cheese are the trinity of lasagna cheeses. For this recipe, mix the ricotta, Parmesan cheese, eggs, and parsley in a medium bowl. The mozzarella cheese comes in later. And please don’t skimp on the Parmesan—it adds a nutty depth that elevates the entire dish. No ricotta? No problem! Cottage cheese works great in this recipe. 

Seasonings:  This lasagna recipe is flavored with fresh basil, dried oregano, dried parsley, salt and black pepper. 

Why This Recipe is a Favorite:

• Crowd pleaser.  Lasagna is a fantastic dish for gatherings. It can be prepared in advance, and its generous portions make it a crowd-pleaser for family dinners, potlucks, or to take to a friend or family member who needs a meal.
• Leftover Magic.  Unlike some dishes that lose their luster the next day, lasagna often improves with time. Leftovers can be even more flavorful as the ingredients meld further while in the refrigerator.
• Customizable.  You can customize homemade lasagna however you’d like with different types of meat, vegetables (hello, spinach lasagna!) and even sauce. Make it your own as you create new recipes from this basic recipe.
• Make Ahead.  As already mentioned, I often make lasagna ahead of time. Sometimes I cover the unbaked lasagna with aluminum foil and let it sit in the fridge overnight with plans to bake it the following day. Other times, it goes in the freezer so that I can thaw it whenever there are busy days ahead. Typically, I always double (or sometimes triple) this recipe because it freezes so well. With easy recipes like this, it’s just as fast to make two lasagnas at the same time as one, and then I have a meal for the future. 

How Assemble Layers of Lasagna:

Layering lasagna isn’t hard, but some people find it confusing initially because of the layers of ricotta, layers of lasagna noodles, and pasta sauce. Here’s how to assemble the whole thing together:

1. Layer 1/3 of Noodles on bottom of 9×13 baking dish
2. Cover with 1/2 of the ricotta cheese mixture
3. Next, cover with 1/2 of the mozzarella cheese
4. Next, add 1/3 of the meat sauce
5. Repeat the layers, then top with the remaining Parmesan

American Lasagna Recipe Tips and Tricks:

• Disposable pans: When I make homemade lasagna, I almost always use a disposable pan instead of a traditional baking dish or casserole dish. Why? If I’m serving the lasagna that same day, it makes clean-up extra easy. If I’m planning to freeze the lasagna for future use, it gives me more flexibility — I can either use the meal for my family or I can give the lasagna to a friend who may need a meal because they just had a baby or came home from the hospital.
• Batch: I always make a double batch (sometimes triple) and freeze the second pan for another day. 

Freezing Instructions:

Assemble and bake lasagna as instructed. Allow to cool completely. Cover really well with a layer of plastic wrap and then a double layer of aluminum foil and freeze for up to 2 months. When ready to eat, you can thaw in the fridge for 24 hours, or bake from frozen for 1 ½ hours in a preheated oven (covered with aluminum foil, but remove the plastic wrap). Then uncover and bake for another 45 minutes or so, or until the lasagna is hot and bubbly.

Print

Best Classic American Lasagna Recipe

Prep Time 30 minutes minutes

Cook Time 2 hours hours 30 minutes minutes

Servings 12 people

Ingredients

• 1 1/2 lbs ground beef
• 1 onion chopped
• 2 cloves garlic crushed
• 1 can diced tomatoes 28 ounces
• 2 cans tomato paste 6 ounces each
• 2 tbsp brown sugar
• 1 tbsp chopped fresh basil
• 1 tsp oregano
• 2 1/2 tsp salt divided
• 1 tsp Italian seasoning
• 1 pint part-skim ricotta cheese
• 12 dry lasagna noodles
• 1/2 cup Parmesan cheese grated
• 2 large eggs beaten
• 2 tbsp dried parsely sliced
• 1 lb mozzarella cheese shredded

Instructions

• Cook ground beef, onion and garlic in a large skillet over medium heat until thoroughly browned; drain fat
• Mix in diced tomatoes, tomato paste, brown sugar, basil, 1 1/2 tsps salt, oregano and italian seasoning. Simmer meat sauce, sir occassionally, for 30-45 minutes
• Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water according to package directions until al dente, approximately 8 minutes. Drain, rinse with cold water, lay noodles on flat towels to dry. If needed, blot dry.
• In a medium bowl, combine ricotta cheese, 1/2 cup Parmesan cheese, eggs, parsley and 1 tsp salt.
• Preheat oven to 375 degrees
• To assemble, layer 1/3 of noodles on the bottom of a 9×13 baking dish. Cover with 1/2 of the ricotta mixture. Next, add 1/2 of the mozzarella cheese. Next, add 1/3 of the meat sauce. Repeat these layers. Top with remaining noodles and meat sauce. Top with remaining mozzarella and Parmesean cheese.
• Cover with foil and make sure the foil doesn't touch the cheese. To keep cheese from getting stuck to the foil, you can also spray the foil with cooking spray in advance.
• Bake in preheated oven covered for 45 minutes. Uncover and continue baking for 10 minutes.
• Remove from oven, and let stand for 10 minutes before serving.

Notes

Freezing Instructions:

Assemble and bake lasagna as instructed. Allow to cool completely. Cover really well with a layer of plastic wrap and then a double layer of aluminum foil and freeze for up to 2 months. When ready to eat, you can thaw in the fridge for 24 hours, or bake from frozen for 1 ½ hours (covered with aluminum foil, but remove the plastic wrap). Then uncover and bake for another 45 minutes or so, or until the lasagna is hot and bubbly.

KITCHEN PRODUCTS WE LOVE

• Cast Iron Skillet
• Roasting Pan
• Slow Cooker

ONE MORE THING!

Do you want to learn more about beef? Join our weekly e-newsletter where we share farm happenings, recipes and beef availability. Sign-up and get a cheat sheet with 9-must-ask questions before buying beef directly from a farmer. Or, we have an entire ebook about beef that goes through purchasing and preparing beef from a cattle farmer’s perspective.

Here are a few other links you may like:

• Prime vs. Choice Beef. Differences Between USDA Meat Grades
• How to Thaw Beef: 4 Best Ways to Defrost Meat Fast & Easy
• Bacon Wrapped Filet Mignon
• 7 Steps to Grilling Steak to Perfection
• Easy Carne Asada Street Tacos
• Prime Rib Roast with Garlic Herb Butter
• How to choose the best cut of steak (Top 4 cuts)
• What everybody ought to know about beef cuts

This post contains affiliate links. Please see our disclosure policy for more information

We participate in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. See our disclosure policy for more details

The post Best Classic American Lasagna Recipe appeared first on Clover Meadows Beef.

Everyone needs an easy chili recipe. With only 7-ingredients, this homemade chili recipe is simple, fast and full of flavor.

Everyone needs a go-to easy chili recipe. With only 7-ingredients, this classic, homemade recipe is easy to make and can easily be in a weeknight dinner rotation.

In case you’re wondering, yes, we know most chili recipes are more complicated than this one. We have a fond place in our hearts for more time consuming recipes that claim to be the best chili recipes, and we even have some on our blog (check out our 3-bean chili recipe).

But, we also love basic, simple recipes that are just plain good. You know the type of recipe we’re talking about — the recipes you don’t have to spend half-a-day in the kitchen creating. If you’re like us and like simple and tasty recipes, this one is for you.

Ingredients

• Ground beef
• White onion
• Fire roasted diced tomatoes (15 oz cans)
• Chili powder
• Ground cumin
• Garlic powder
• Red kidney beans (15 oz cans). Or, you can also use a combo of black beans, kidney beans, and pinto beans.
• Optional toppings: shredded cheese, chopped green onions, sour cream.

How to make easy chili (step-by-step instructions)

In a large pot over medium-high heat, cook the ground beef and onions meat is browned and onion is tender. 

Next, add the two tablespoons chili powder, one tablespoon cumin, one tablespoon garlic powder, fire roasted diced tomatoes and beans. 

It’s important to point out that the amount of liquid in fire roasted tomatoes varies by brand. We’ve tried numerous brands, and aren’t loyal to a specific one. However, for this recipe, if your brand of fire roasted tomatoes doesn’t have much liquid, you may need to add approximately 1/2 -1 cup water to the stockpot as it simmers. Otherwise, there won’t be enough liquid in the pot and the chili will burn. 

Bring the mixture to low boil, and then reduce heat to a gentle simmer. Cook uncovered for 20-25 minutes, and stir occassionally. Season with salt and pepper to taste. Serve immediately in bowls and enjoy!

Tips for making chili

• Beef: We typically use grass fed beef that is 85-90% lean for this recipe since it has lots of flavor and not too much grease. If you use beef with a higher fat content, be sure to drain the grease before cooking the recipe, or you can skim the grease from the top.
• Tomatoes: We’ve learned by trial and error that the amount of liquid in fire roasted tomatoes varies by brand. If you realize your chili needs more liquid, you may need to add about 1/2-1 cup water or beef broth as it simmers so that the chili doesn’t burn.
• Beans: Red kidney beans are our favorite bean for chili, but you could also try a combination of other beans like black beans or pinto beans.
• Spiciness: This is a mild chili. If you prefer a spicier chili, add some hot sauce, cayenne pepper or red pepper flakes at the end. Adjust seasonings to taste and desired spiciness. 
• Toppings: We like a variety of chili toppings on the side such as shredded cheddar cheese, sour cream, green onions, diced tomatoes, tortilla strips and avocado. 
• Serving: We’re big fans of serving chili on baked potatoes, or in a big bowl with a side of cornbread.

Recipe variations

This is an EASY chili recipe, so variations may not apply. However, if you want to try other flavor combinations it would be easy to do:

• Vegetables: You could add some veggies like bell pepper or corn
• Beans: You could use any variation of bean such as black bean or pinto beans
• Protein: This recipe also works with ground turkey, but of course, beef is always our favorite protein!

How long does chili last in the fridge?

Chili is one of our favorite leftover meals. Allow any leftovers cool completely, then store in the fridge in an airtight container. It will keep for 3-4 days. 

How to freeze chili

Chili freezes beautifully! Once chili is completely cooled, freeze it in a freezer-safe airtight container or gallon sized resealable freezer bag for up to 3 months. When ready to use, thaw the bag or container overnight in the refrigerator, then reheat the chili on the stovetop in a large soup pot over medium heat, and bring it to a simmer. Add any additional liquid as needed.

Print

7-Ingredient Easy Chili

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 8

Author Clover Meadows Beef

Ingredients

• 1 pound ground beef
• 1 small white onion diced
• 2 cans fire roasted diced tomatoes (15 oz)
• 2 tbsp chili powder
• 1 tbsp ground cumin
• 1 tbsp garlic powder
• 2 cans red kidney beans (15 oz), drained and rinsed (You can also use a combo of black beans, kidney beans, pinto beans, etc)
• Water, as needed (The amount of liquid in fire roasted tomatoes varies by brand. If your brand of fire roasted tomatoes doesn't have much liquid, you may need to add approximately 1/2 -1 cup water to the stockpot as it simmers. You could also use beef broth if you have it on hand)
• (optional toppings: shredded cheese, chopped green onions, sour cream, etc.)

Instructions

• In a large stockpot over medium heat, combine the beef and onion and saute until meat is browned and onion is tender. 
• Add remaining ingredients to the stockpot, and stir to combine. Bring the liquid to a low boil. Then, reduce the heat (low to medium-low) to gently simmer the chili, uncovered, for 20-25 minutes, stirring occasionally.
• Serve immediately, garnished with optional toppings if desired.  Or, store in a sealed container for up to 3 days.

Have beef questions? We’re here to help!

Do you want to learn more about beef? You can contact us or below are a few popular beef posts and recipes you may like. In addition, we have an entire ebook about beef that goes through purchasing and preparing beef from a farmers perspective.

• Buying a Cow. How Much Beef Is It?
• Steak Doneness: Temperatures, Touch Test & Charts
• Defrosting Meat: 4 Safe & Easy Ways
• Slow Cooker Pepper Steak
• Prime Rib Roast with Garlic Herb Butter
• Liver and Onions (2 different ways)

We have a weekly e-newsletter where we share about farm happenings, when our next beef availability is, and all things beef. When you do, you’ll get a cheat sheet with 9-must-ask questions before buying beef directly from a farmer.

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The post 7-Ingredient Easy Chili appeared first on Clover Meadows Beef.

This Stuffed Pepper Soup Recipe has everything you love about Stuffed Peppers in a bowl of hearty soup! It tastes like classic stuffed peppers, but without all the work!

If you like traditional stuffed bell peppers, this soup is for you. It has all the same flavors, but instead of stuffing individual peppers, you put all the ingredients in one pot and make comforting soup. 

Soup is a staple in our kitchen year-round, but especially when the temperatures are a little cooler. There’s just something about an easy-to-make, simple-to-eat, healthy-ingredient soup that is perfect for cozy weather. 

Ingredients for Stuffed Pepper Soup:

• Beef: We typically use grass fed ground beef that is about 90% lean for this recipe since it has lots of flavor and not too much grease. If you use beef with a higher fat content, be sure to drain the grease. If you don’t have ground beef on hand, another option is using stew meat or leftover beef roast cut in small chunks.  
• Bell Peppers: Choose any color bell pepper you like.  Personally, we like to use red and yellow peppers, but they’re all good.
• Rice: You can use either brown rice or white rice. The rice absorbs a lot of liquid so instead of stirring it in, we recommend spooning the rice into individual bows and ladle the soup over the top. 
• Cheese: You can use your favorite cheese to sprinkle on top. Our favorite cheeses for this soup are cheddar, mozzarella, or pepper jack. 
• Beef Broth: We often use homemade beef bone broth for this recipe because it increases the nutritional value of the soup. However, store-bought works great too. 
• Onion: A classic aromatic for any soup or stew that adds flavor. 
• Diced Tomatoes & Tomato Sauce: Add depth to the soup and  give it a wonderful Italian flavor.
• Spices: The perfect blend of Italian spices bring the recipe together. 

What type of beef is in Stuffed Pepper Soup?

Traditionally, Stuffed Pepper Soup calls for ground beef.  We typically use grass fed ground beef that is about 90% lean for this recipe since it has lots of flavor and not too much grease. If you use beef with a higher fat content, be sure to drain the grease. 

Because this is a thick soup that almost resembles a stew, we’ve also made this soup with using leftover chuck roast cut into small pieces. This gives the soup a different texture, but it still tastes great.  

Using leftover roast in this recipe surprises people sometimes, but chuck roast and ground beef (often called ground chuck on grocery store labels) come from the same area on a cow, the chuck primal cut. The only difference is how the butcher prepares the beef cut — the roast is cut into large pieces and ground beef is ground up.  Learn more about beef cuts here. 

Tips for making Stuffed Pepper Soup

• The rice absorbs a lot of liquid so instead of stirring it in, we recommend spooning the rice into individual bows and ladle the soup over the top. 
• If you plan to have for leftovers, store the rice in a separate container in the refrigerator and then add to the soup the next day.

How to make Stuffed Pepper Soup on the stove top

1. Brown beef on the stove in a large pot. Add onion, bell peppers and garlic and saute. 
2. Add in diced tomatoes, tomato sauce, broth, herbs
3. Bring to a boil then reduce heat, cover and simmer for 20-30 minutes. 
4. Prepare rice while soup simmers. 
5. Stir in cooked rice and season with salt and pepper as desired. 
6. Serve hot with cheese as a topping (optional)

How to make this  Stuffed Pepper Soup in a slow cooker 

Making stuffed pepper soup in a crockpot is easy!

1. Brown ground beef on the stove and add garlic and onion to the pot and saute for another 5 minutes. Transfer to the slow cooker. 
2. Add all remaining ingredients to the slow cooker. Stir well.
3. Cook on low for 6 hours.
4. Cook rice separately and add to bowls prior to serving. 

Recipe variations

We love this recipe as written, but feel free to experiment and change some of the ingredients based on what you have on hand and what flavors you crave.  Here are some variations you could try for Stuffed Pepper Soup:

• Beef: Typically, we make this soup with ground beef. However, if you don’t have ground beef, you could also use leftover beef roast cut in small chunks.   
• Spices: Add red pepper flakes for a light kick.
• Cheese: Try any of your favorite cheeses, such as Cheddar, Monterrey Jack, Mozzarella, or Pepper Jack.

What to serve with Stuffed Pepper Soup

This is a very hearty soup that could be a one-bowl meal. We usually serve it with some bread, roasted vegetables, or a small salad. 

Storing and reheating

Store and Reheat: This soup will keep for 3-5 days in the refrigerator if stored correctly in an airtight container. Because the rice will absorb the liquid, be sure to store the rice in a separate continer in the refrigerator and then add to the soup the next day. Reheat in the microwave or stovetop. 

Other ways to use beef and bell peppers

In our kitchen, bell peppers and beef go together like peanut butter and jelly. We are always combining them in recipes. Here are a few of our other favorite recipes with bell peppers and beef

• Stuffed Bell Peppers
• Unstuffed Peppers Skillet
• Pepper Steak Stir Fry
• Slow Cooker Pepper Steak
• One-Skillet Nacho Supreme Dip

Print

Stuffed Pepper Soup

Author Clover Meadows Beef

Ingredients

• 1 pound Ground Beef (or left over Chuck Roast, see above) (or left over Chuck Roast cut into small pieces, see above)
• 2 tbsp Olive Oil, divided
• 3/4 cup Onion, chopped
• 1 Red Bell Pepper cut into 1/2 inch pieces
• 1 Green Bell Pepper cut into 1/2 inch pieces
• 2 Cloves Garlic, minced
• 1 can Petite Diced Tomatoes (14.5 oz)
• 1 can Tomato Sauce (15 oz)
• 2 cups Beef Broth (homemade if possible, or one 14.5 oz can low sodium broth)
• 2 tsp Italian Seasoning
• 2 cups Cooked Rice (white or brown)
• Cheddar, Monterrey Jack, Mozzarella, or Pepper Jack. for serving (optional)

Instructions

• Heat the olive oil in a large pot over medium high heat. Add the ground beef and cook until browned, breaking up into smaller pieces with a spatula. Drain grease if needed.
• Add the onion and bell peppers to the pot and cook until softened (2-3 minutes). Add the garlic and cook for 30 seconds.
• Pour in diced tomatoes, tomato sauce, beef broth and add Italian seasoning. Bring just to a light boil, then reduce heat to low, cover and simmer, stirring occasionally, 30 minutes.
• Stir in the cooked rice and season with salt and pepper to taste as desired.
• Serve warm topped with optional cheese

KITCHEN PRODUCTS WE LOVE

• Meat thermometer

ONE MORE THING

Do you want to learn more about beef? Join our weekly e-newsletter where we share farm happenings, recipes and beef availability. Sign-up and get a cheat sheet with 9-must-ask questions before buying beef directly from a farmer. Or, we have an entire ebook about beef that goes through purchasing and preparing beef from a cattle farmers perspective.

Here are a few other links you may like:

• What everybody ought to know about beef cuts
• Buying a Cow. How Much Beef Is It?
• Is It Done Yet? The Best Meat Thermometer
• How We Raise Our Grass Fed Beef
• Bonfire Burger
• Prime Rib Roast with Garlic Herb Butter

The post Stuffed Pepper Soup appeared first on Clover Meadows Beef.