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Maximize Your Meals: The Ultimate Ground Beef Freezer Cooking Plan

Authored by Kim Tilley, the “Hamburger Plan” stands as one of the most beloved and frequently utilized culinary strategies for efficient meal preparation. This comprehensive guide is designed to consolidate a wealth of favorite recipes, making them easily accessible and a constant source of inspiration for home cooks. If you’re looking to streamline your kitchen routine, reduce food waste, and enjoy a variety of delicious meals with minimal effort, this plan is your ultimate resource.

The Strategic Game Plan for Ground Beef

Ground beef stands out as an incredibly versatile and economical ingredient, particularly when it comes to bulk cooking and meal preparation. Unlike cuts of chicken or turkey, ground beef doesn’t require intricate slicing or dicing, making it far easier to handle in larger quantities. This plan leverages that versatility by focusing on “master recipes” – foundational ground beef preparations that can be transformed into a multitude of “secondary recipes.”

The beauty of this system lies in its efficiency. You can prepare a large batch of a master recipe, portion it out, and then freeze those portions. On busy weeknights, simply grab a pre-made master recipe component from your freezer and assemble a delicious secondary dish in minutes. This approach is perfect for experimenting with new recipes, as you’re only assembling the final meal on the day you plan to eat it, reducing waste and effort.

Core Ground Beef Recipes for Your Freezer:

Here’s an overview of the master recipes and the exciting array of secondary dishes you can create:

Hamburger Patties: A classic, ready for grilling or pan-frying.
Perdenales River Chili: A robust chili base that serves as a foundation for numerous Tex-Mex and comfort food dishes:
- Taco Meat
- 5-Way Chili
- Freezer Burritos
- Ravioli Filling
- South of the Border Lasagna
- Deep Dish Mexican Pizza
- Chili Pot Pies
- Empanadas
Freezer Stash Meatballs & Lean Meatballs: Two fantastic master recipes for meatballs, ready to be incorporated into a variety of meals:
- Italian Meatball Subs
- Spaghetti and Meatballs
- Easy Meatball Stew
- School Night Meatball Soup
- Meatball Minestrone
- Baked Ziti and Meatball Casserole
- Chili Meatball Supper
- Scandinavian Meatballs
- Sweet and Sour Meatballs
Beef Porcupines
Italian Meatloaf
Italian Meatloaf Sandwiches
Mexican Meatloaf
Bierrocks
Cheeseburger Turnovers
Maid Rites (Crumbly Hamburgers)
Simple Salisbury Steak
BBQ Beef (Beanless Sloppy Joes)
Easy Goulash
Tortilla Mini Burgers

Mastering the Basics: Essential Ground Beef Preparations

1. Freezer-Friendly Hamburger Patties

Preparing hamburger patties in advance is a game-changer for quick meals. Start with raw ground beef and enhance its flavor with simple seasonings. For each pound of beef, I typically add onion powder, garlic powder, and seasoning salt. Occasionally, I’ll mix in half a packet of onion soup mix for an extra layer of flavor. To keep things clean and efficient, I recommend using rubber gloves when handling the meat.

From six pounds of ground beef, you can easily form about 40 patties. Stack them between sheets of waxed paper to prevent sticking, then freeze them on a cookie sheet until solid. Once frozen, transfer the patties to a freezer-safe Ziploc bag for long-term storage. This method ensures you always have ready-to-cook patties for impromptu barbecues or quick weeknight dinners.

2. Perdenales River Chili: Your Versatile Chili Base

This robust chili recipe is a fantastic master recipe, yielding a large batch that can be used in countless ways. It’s rich, flavorful, and incredibly adaptable. You might even find it suitable for a slow cooker by adjusting the cooking time.

Ingredients:

4 pounds coarsely ground chuck (lean ground beef works wonderfully)
1 large onion, chopped
2 cloves garlic, minced
1 (28-ounce) can whole tomatoes, undrained and chopped
2 cups water
2 tablespoons chili powder
2 teaspoons salt
1 teaspoon ground oregano
1 teaspoon ground cumin

Instructions:

In a large Dutch oven, combine the ground beef, chopped onion, and minced garlic. Cook over medium heat, stirring frequently to crumble the meat, until it’s browned. Adding a little water as the beef browns can help with the crumbling. Drain any excess fat. Stir in the remaining ingredients and mix thoroughly. Cover the Dutch oven and simmer for at least 1 hour, stirring occasionally to prevent sticking. This recipe yields approximately 12 cups, so consider doubling it if you plan to use it for many secondary dishes!

Secondary Recipes from Perdenales River Chili:

Taco Meat:

This chili, as is, makes phenomenal taco meat! Serve it in warm soft tortillas (burritos) with your favorite toppings like shredded cheese, crisp lettuce, fresh tomatoes, spicy salsa, and creamy sour cream. An instant family favorite!

5-Way Chili:

For a hearty, comforting meal reminiscent of classic chili parlors, serve your Perdenales chili over cooked spaghetti or other pasta. Layer it with cooked kidney beans (canned are perfectly fine!), a generous sprinkle of shredded cheese, and finely chopped raw onion. It’s a full meal in a bowl!

Freezer Burritos:

A perfect grab-and-go meal! Fill flour tortillas with a ¼ cup (eyeball it) of Perdenales chili, a sprinkle of cheddar cheese, and an optional spoonful of refried beans. Roll them up tightly, placing the seam side down on a cookie sheet. Freeze until solid, then transfer to a Ziploc bag. To reheat, microwave on high for 2-3 minutes for a quick, satisfying meal.

Ravioli Filling:

The chili also makes a wonderful savory filling for homemade ravioli. If you have a ravioli press like the “Pocket Gourmet,” follow its instructions. Otherwise, you can easily make them by hand.

For the Pasta Dough:

3 cups all-purpose flour
3 large eggs
1-2 teaspoons salt (to taste)
¼ cup water
2 tablespoons olive oil

Instructions for Dough & Assembly:

Beat the eggs, then add flour and salt, mixing until well combined. Form into a firm ball, adding a little more flour if necessary. On a lightly floured surface, knead the dough for 5-10 minutes until smooth and elastic. Cover with a towel and let it rest for 10-15 minutes. Roll the dough as thin as possible using a rolling pin or pasta machine. Work quickly to prevent drying.

To assemble ravioli without a press: Lay out half of your rolled dough. Place small mounds of Perdenales chili filling, spaced about an inch apart, on the dough. Lightly brush water between each mound (this acts as your “glue”). Fold the other half of the dough over the filling. Gently press down around each mound to seal the filling completely, ensuring no air pockets. Cut into squares between the sealed mounds. Place the ravioli on waxed paper or a lightly greased cookie sheet and freeze until solid (be careful they don’t stick!). Once frozen, transfer to a Ziploc bag.

To serve, bring a pot of water to a rolling boil. Add frozen ravioli and cook for 3-5 minutes, or until al dente. Serve with your favorite hot tomato or Alfredo sauce. You can even cook them directly in sauce for added flavor!

South-of-the-Border Lasagna:

This zesty lasagna offers a delightful Mexican twist on a classic comfort food, using your Perdenales chili as a flavorful base.

Ingredients:

1 pound ground beef (or 1 pound of Perdenales chili)
1 (15-ounce) can tomato sauce
1 (8-ounce) can tomato sauce
1 (1¼-ounce) package taco seasoning mix
1 (4.5-ounce) can chopped green chiles, divided
4 (12-inch) flour tortillas
1 (8-ounce) container refrigerated guacamole dip
1 cup (4 ounces) shredded Monterey Jack cheese, divided
1 jalapeno pepper, sliced and seeded (optional)

Instructions:

If using raw ground beef, brown it in a skillet until crumbled and drain any fat. Combine both cans of tomato sauce and the taco seasoning mix in a medium saucepan, bringing it to a boil. Reduce heat and simmer for 10 minutes. Remove from heat, reserving ¼ cup of this mixture. Add the browned beef (or Perdenales chili) and half of the green chiles to the tomato sauce mixture.

Grease a 12-inch pizza pan or, for easier freezing, line a casserole dish or cake pan with foil. Place one flour tortilla on the bottom. Layer with half of the meat mixture, then another tortilla, followed by the guacamole dip, half of the cheese, and the remaining green chiles. Top with a third tortilla, the remaining meat sauce, the last tortilla, and the reserved ¼ cup tomato sauce mixture. Bake at 350°F for 30 minutes. Sprinkle with the remaining cheese and bake for another 5 minutes, or until the cheese is melted and bubbly. Garnish with jalapeño slices if desired. This recipe serves 4.

Kim’s Note: If guacamole isn’t a hit with everyone, feel free to omit it or substitute with mild salsa for a delicious alternative.

Deep Dish Mexican Pizza:

Adapted from Wyler’s Bouillon’s “Fresh N’ Easy Cookbook,” this Mexican pizza is a hearty and flavorful meal, perfect for using your chili base or other ground beef preparations.

For the Crust:

2 ½ cups biscuit baking mix (Bisquick or homemade)
½ cup cornmeal (masa harina is ideal for a finer texture)
½ cup water
¼ cup margarine or butter, melted

For the Pizza Topping:

1 pound ground beef (or Perdenales chili)
½ cup chopped onion
1 can (8 oz) your favorite tomato sauce
1 can green chilies (optional)
2 teaspoons or 1 cube beef bouillon (if using raw ground beef)
1 teaspoon chili powder (if using raw ground beef)
¼ teaspoon ground cumin (if using raw ground beef)
1 can (16 oz) refried beans
1 ½ cups shredded cheddar cheese
Optional garnishes: chopped tomatoes, shredded lettuce, sliced pitted olives

Instructions:

Preheat oven to 425°F. Combine all crust ingredients in a medium bowl, mixing well. Press the dough into a greased 15″ x 10″ casserole dish, ensuring it covers the bottom and sides. (Alternatively, use two smaller pie plates). Bake the crust for 10 minutes, then remove from oven.

If using raw ground beef, brown the onion and beef in a skillet and drain any fat. Add tomato sauce, chilies, bouillon, chili powder, and cumin, cooking and stirring until bouillon dissolves. If using Perdenales chili, simply heat it through. Spread the refried beans evenly over the pre-baked crust, then layer with the meat mixture. Top with shredded cheddar cheese. Bake for 10 minutes, or until the cheese is melted and bubbly. Garnish with chopped tomatoes, shredded lettuce, and sliced olives, or any other toppings you enjoy. This pizza refrigerates and freezes beautifully, and many find it tastes even better the next day!

Notes: Feel free to customize. Any thick beans work for spreading. Leftover chili, goulash, ground turkey, or Italian sausage can replace the beef. Mix cheddar with other cheeses, and don’t worry if you’re missing a spice or two; it will still be delicious!

Homemade Basic Biscuit Mix:

This staple mix is incredibly versatile, serving as a base for many quick baking needs and a perfect substitute for commercial biscuit mixes like Bisquick.

Ingredients:

10 cups all-purpose flour
⅓ cup baking powder
1 tablespoon salt
2 cups shortening

Instructions:

In a large bowl, whisk together the dry ingredients (flour, baking powder, salt). Cut in the shortening using a pastry blender until the mixture resembles coarse crumbs. Alternatively, process the mix in batches in a food processor: combine 2 ½ cups of the dry mix with ½ cup shortening, then gradually combine all the processed batches. Store the mix tightly sealed. It keeps for a few months at room temperature or even longer in the refrigerator. I usually use mine within a month, keeping it in my baking cabinet.

Uses for the Mix:

Pancakes: 2 cups mix, 1 cup milk, 2 eggs
Waffles: 2 cups mix, 2 tablespoons vegetable oil, 1 egg, 1 ⅓ cups milk
Dumplings: 2 cups mix, ⅔ cup milk
Other ideas: Use in any recipe calling for Bisquick!

Chili Pot Pies:

A comforting and savory dish, chili pot pies are excellent for individual servings or a large family meal. They freeze beautifully for future convenience.

For the Cornmeal Biscuit Crust:

2 ½ cups basic biscuit baking mix (homemade or commercial)
½ cup cornmeal (masa harina for a finer texture)
½ cup water
¼ cup margarine or butter, melted

Instructions:

Preheat oven to 425°F. In a medium bowl, combine all crust ingredients and mix well. Grease a muffin pan (for individual pies) or a cake pan (for a large pie). Line the bottom and sides of your chosen pan with half of the crust dough. Bake at 350°F for 10 minutes. Fill the crusts with Perdenales chili, then top with the remaining crust dough. Bake again for another 10 minutes, or until the top crust is golden brown and cooked through. Once cooled, carefully remove the pies from the pan (using liners for muffins or foil for a large pie can help). Freeze until solid. To serve, microwave on medium for a few minutes or reheat in the oven at 300°F for about 30 minutes (adjust time based on pie size and oven efficiency).

Other Filling Suggestions: Beyond chili, consider fillings like seasoned ground beef and cheese, shredded barbecued chicken or pork, or even BBQ beef (beanless sloppy joes).

Empanadas:

These delightful pastry pockets, pronounced “ehm-pah-NYAH-dahs,” offer a quick and satisfying meal or appetizer, easily made with your Perdenales chili.

Ingredients:

One recipe of your favorite pastry dough
Perdenales or other favorite chili

Instructions:

Prepare your chosen pastry dough. Roll the dough out to about ½ inch thick. Using a cup or biscuit cutter, cut out small circles. Place a small teaspoon or less of chili filling in the center of each circle. Lightly brush one edge of the dough with water to help it seal. Fold the dough over to create a half-moon shape, pressing the edges together firmly. For a decorative and secure seal, crimp the edges with the tines of a fork.

At this stage, you can freeze the unbaked empanadas on a cookie sheet, then transfer them to a freezer bag once solid. Alternatively, bake them first, then freeze. Bake according to your pastry recipe’s instructions, typically around 400°F for 5 minutes, or until lightly browned and crispy. Serve as an appetizer or a main dish with Mexican/Spanish accompaniments like refried beans and Spanish rice.

Diverse & Delicious Meatball Creations

3. Master Meatball Recipes: Freezer Stash & Lean Meatballs

Having a stash of cooked meatballs in your freezer is a meal prep superpower. These two recipes provide versatile bases for countless dishes, from comforting pasta meals to exotic international flavors.

Freezer Stash Meatballs:

This recipe yields a generous batch of savory meatballs, perfect for freezing and using in a variety of dishes.

Ingredients:

3 pounds lean ground beef
1 ½ cups soft bread crumbs
3 large eggs
6 tablespoons minced onion
3 cloves garlic, crushed
1 ½ teaspoons salt
½ teaspoon black pepper

Instructions:

Preheat oven to 400°F. In a large bowl, thoroughly mix the ground beef, bread crumbs, eggs, minced onion, crushed garlic, salt, and pepper. Shape the mixture into 1 ½-inch meatballs (a miniature ice cream scoop makes this task quick and uniform). Arrange the meatballs in two 10-by-15-inch jelly roll pans. Bake in the preheated oven for 10 to 13 minutes, or until the meat is browned, cooked through with no pink, and juices run clear. Drain any fat, let the meatballs cool to room temperature, then divide them into thirds and freeze each portion in vapor-moisture-proof containers.

Lean Meatballs:

A healthier alternative, these meatballs combine beef and turkey for a lighter yet flavorful option, perfect for conscious eating and freezing.

Ingredients:

3 slices firm white bread, diced
1 pound lean ground beef
1 pound lean ground turkey
2 large egg whites
⅓ cup grated Romano or Parmesan cheese
3 tablespoons grated onion
2 tablespoons minced fresh parsley
1 teaspoon salt
¼ teaspoon coarsely ground black pepper
1 garlic clove, minced

Instructions:

Preheat oven to 425°F. Line a 15 ½” by 10 ½” jelly-roll pan with foil and spray with nonstick cooking spray. In a large bowl, combine the diced bread with ⅓ cup water, mixing until the bread is evenly moistened. Add the ground beef, ground turkey, egg whites, grated cheese, grated onion, minced parsley, salt, pepper, and minced garlic. Mix until all ingredients are well combined. Shape the mixture into twenty-four 2-inch meatballs (slightly wet hands can make shaping easier). Place the meatballs in the prepared pan and bake for 15 to 20 minutes, until cooked through and lightly browned.

Nutritional Note (per meatball): Approximately 70 calories, 9g protein, 2g carbohydrate, 3g total fat (1g saturated), 24mg cholesterol, 140mg sodium.

Thawing Tip: To thaw meatballs for use in recipes, simply place frozen meatballs in the refrigerator overnight. For quicker thawing, unwrap and place them on a microwave-safe plate, then cook on Medium (50 percent power) for 2 to 4 minutes until thawed.

Secondary Recipes using Meatballs:

Italian Meatball Sandwiches/Subs:

A classic comfort food, these subs come together quickly with pre-cooked meatballs and a flavorful sauce.

Ingredients:

1 teaspoon oil
¾ cup EACH: bell pepper strips, thin onion wedges
⅓ of the Freezer Stash Meatballs, thawed in refrigerator
1 (14-ounce) jar prepared spaghetti sauce
4 hoagie rolls, split
½ cup shredded mozzarella cheese (optional)

Instructions:

In a large nonstick skillet, heat oil over medium-high heat until very hot. Add bell pepper strips and onion wedges, cooking and stirring frequently for 3 to 4 minutes, until tender. Reduce heat to medium-low. Stir in the thawed, cooked meatballs and spaghetti sauce. Cover and cook, stirring occasionally, for 5 to 6 minutes, until heated through. Divide the mixture among the split hoagie rolls and, if desired, sprinkle with shredded mozzarella cheese.

Nutritional Note (per serving without cheese): 457 calories, 19g fat, 126mg cholesterol, 1,073mg sodium.

Spaghetti and Meatballs:

This timeless dish is self-explanatory and always a family favorite. Simply prepare your favorite spaghetti, warm your thawed meatballs in a marinara sauce, and combine for a quick, hearty meal.

Easy Meatball Stew:

A cozy and nutritious stew that’s perfect for a chilly evening, made simple with your pre-made meatballs.

Ingredients:

1 (12-ounce) jar brown beef gravy
1 (8-ounce) can stewed tomatoes, undrained
¾ cup water
¾ teaspoon dried thyme leaves
⅛ teaspoon black pepper
1 (16-ounce) bag frozen vegetables with potatoes
⅓ of the Freezer Stash Meatballs, thawed

Instructions:

In a large saucepan, bring the beef gravy, stewed tomatoes, water, dried thyme, and pepper to a boil. Stir in the frozen vegetables. Reduce heat to a simmer, cover, and cook for 10 to 15 minutes, or until the vegetables are tender. Stir in the thawed, cooked meatballs and heat through for about 5 minutes. Serve hot.

School-Night Meatball Soup:

A wholesome and quick soup, ideal for busy school nights. It’s packed with vegetables and flavor.

Ingredients:

½ cup regular long-grain rice
2 cans (13¾ to 14½ ounces each) chicken broth
3 medium carrots, sliced
3 medium celery stalks, sliced
5 ounces prewashed spinach (half a 10-ounce bag)
8 frozen Lean Meatballs, thawed and sliced
Shredded or grated Parmesan cheese (optional, for serving)

Instructions:

Cook rice according to package directions. While the rice is cooking, in a large pot, heat chicken broth and 2 cups of water to boiling over high heat. Add sliced carrots and celery, and bring back to a boil. Reduce heat to low, cover, and simmer for 5 to 7 minutes, until vegetables are tender. Once the rice is cooked and vegetables are tender, stir in the spinach, cooked rice, and sliced meatballs. Heat through until the spinach wilts and everything is warm. Serve with Parmesan cheese if desired.

Nutritional Note (per serving without Parmesan cheese): Approximately 300 calories, 25g protein, 30g carbohydrate, 7g total fat (3g saturated), 51mg cholesterol, 1010mg sodium.

Meatball Minestrone:

This hearty and flavorful main dish soup is impressively quick, coming together in about 20 minutes thanks to your freezer meatballs.

Ingredients:

24 cooked meatballs (thawed or frozen)
1 (15-ounce) can navy or other white beans, drained
1 packet beef bouillon
1 tablespoon dried minced onion
1 teaspoon dried basil
1 bay leaf
4 cups water
1 cup ditali, orzo, or other small pasta
1 (16-ounce) can cut-up tomatoes (undrained)
1 (10-ounce) package frozen mixed vegetables, thawed
1 teaspoon sugar
Grated Parmesan cheese (for serving)

Instructions:

In a medium saucepan, combine the meatballs, drained beans, beef bouillon, dried minced onion, basil, bay leaf, and water. Bring the mixture to a boil. Add the pasta and cook for 15 minutes, or until the pasta is tender. Stir in the cut-up tomatoes, thawed mixed vegetables, and sugar, and heat through. Remove the bay leaf before serving. Ladle into bowls and top with grated Parmesan cheese. Yields 6 servings.

Sunday Baked Ziti & Meatball Casserole:

A comforting and classic Italian-American casserole, perfect for a family meal, with the convenience of pre-made meatballs.

Ingredients:

1 package (16 ounces) ziti or penne pasta
4 cups spaghetti sauce
1 large egg
1 container (15 ounces) part-skim ricotta cheese
2 tablespoons grated Parmesan cheese
1 tablespoon chopped fresh parsley
½ teaspoon salt
¼ teaspoon coarsely ground black pepper
8 Lean Meatballs, thawed and sliced
1 package (4 ounces) shredded part-skim mozzarella cheese (1 cup)

Instructions:

Prepare pasta according to package directions; drain and return to the pot. While the pasta cooks, heat 3 cups of the spaghetti sauce, covered, in a medium saucepan over medium-low heat until hot (if frozen, add 2 tablespoons water to prevent scorching). Reserve the remaining 1 cup of sauce. Add the 3 cups of hot sauce to the cooked pasta in the pot and toss well.

In a medium bowl, stir together the egg, ricotta cheese, Parmesan cheese, fresh parsley, salt, and pepper. Preheat oven to 400°F. Spoon half of the pasta mixture into a 9″ x 13″ glass baking dish. Top this layer with all the sliced meatballs. Evenly drop the ricotta-cheese mixture by spoonfuls over the meatball layer. Spoon the remaining pasta mixture over the ricotta. Evenly spoon the reserved 1 cup of sauce over the top layer of pasta. Sprinkle with shredded mozzarella cheese. Bake, uncovered, for 25 minutes or until very hot and the cheese is slightly browned.

Chili Meatballs Supper:

A Tex-Mex inspired dish that comes together quickly, offering a burst of flavor with your freezer meatballs.

Ingredients:

1 onion, chopped
1 small green pepper, chopped
1 (16-ounce) can cut-up tomatoes
1 (16-ounce) can kidney beans, drained
1 (8-ounce) can corn, undrained
1 (8-ounce) can tomato sauce
1 teaspoon salt
2 teaspoons chili powder
1 bay leaf
24 cooked meatballs (frozen or thawed)
Cheddar cheese, grated (for serving)
Corn chips (for serving)

Instructions:

In a saucepan, combine the chopped onion, green pepper, cut-up tomatoes, drained kidney beans, undrained corn, tomato sauce, salt, chili powder, and bay leaf. Bring the mixture to a boil. Add the meatballs. Cover and simmer for 45 minutes, stirring occasionally. Remove the bay leaf before serving. Serve in individual bowls, topped with grated cheddar cheese, with corn chips on the side. Yields 4 servings.

Scandinavian Meatballs:

This rich and creamy dish, delicately seasoned with dill, is a quick weeknight meal when made with pre-cooked meatballs. Serve it over hot egg noodles for a complete and comforting dinner.

Ingredients:

1 cup sour cream
1 cup water
3 tablespoons all-purpose flour
1 packet beef bouillon granules
½ teaspoon dried dill weed
24 cooked meatballs (frozen or thawed)

Instructions:

In a medium saucepan, whisk together the sour cream, water, flour, beef bouillon granules, and dried dill. Cook over medium heat, stirring occasionally, until the sour cream melts, and the mixture becomes thick and bubbly. Add the meatballs to the sauce and continue to cook for 15 to 20 minutes, or until the meatballs are thoroughly heated, stirring occasionally. Serve hot over a bed of egg noodles. Yields 4 servings.

Sweet and Sour Meatballs:

Forget the sticky red sauce; this recipe offers a sophisticated blend of sweet and sour flavors with interesting textures, featuring Oriental-inspired meatballs. Serve them elegantly with white rice.

Ingredients:

1 cup pineapple chunks in juice
½ cup water (additional)
¼ cup cider vinegar
¼ cup brown sugar
1 teaspoon soy sauce
2 tablespoons cornstarch
1 small green pepper, cut into ½-inch squares
5 ounces sliced water chestnuts
20 cooked meatballs (frozen or thawed)

Instructions:

Drain the pineapple chunks, reserving ¾ cup of the juice (add water if needed to reach ¾ cup). In a medium saucepan, combine the reserved pineapple juice, the additional ½ cup water, cider vinegar, brown sugar, soy sauce, and cornstarch. Cook over low heat, stirring constantly, until the sugar and cornstarch dissolve and the mixture thickens and becomes bubbly. Add the green peppers, meatballs, water chestnuts, and the pineapple chunks. Heat until the meatballs are thoroughly hot, stirring frequently. Serve immediately with white rice. Yields 4 servings.

Beyond the Basics: More Ground Beef Favorites

4. Beef Porcupines:

A cherished recipe from “The Kids Cookbook” by Patricia Barrett and Rosemary Dalton, this dish is a nostalgic favorite, perfect for introducing young cooks to the kitchen.

Ingredients:

1 pound ground beef
½ cup cooked rice
1 small onion, chopped
1 teaspoon salt
¼ teaspoon black pepper
1 large egg
1 (8-ounce) can marinara sauce (or 1 cup your favorite tomato sauce), divided
⅛ cup salad oil
1 can beef consommé OR 1 cup hot water plus one beef bouillon cube
1 cup water (additional)

Instructions:

In a medium bowl, combine the ground beef, cooked rice, chopped onion, salt, pepper, egg, and half of the marinara sauce. Mix thoroughly and form into 8 meatballs. In a frying pan, heat the salad oil over medium heat and fry the meatballs until lightly browned on all sides. Spoon off any excess fat. Add the remaining marinara sauce, the beef consommé (or bouillon solution), and the additional 1 cup of water. Cover and cook until the meatballs are tender, about 40 minutes, adding more water if needed to maintain sauce consistency. Serves 4.

5. Italian Meatloaf (Crockpot or Oven):

This wonderfully easy Italian meatloaf recipe is incredibly flavorful and versatile, whether prepared in a crockpot or baked in the oven. It stores well in the refrigerator or freezer.

Ingredients:

2 pounds ground beef
1 large egg
1 onion, chopped
½ cup spaghetti sauce (for mixing)
1 cup Italian breadcrumbs
1 teaspoon Italian seasoning (or a sprinkle of basil and oregano)
Salt and pepper to taste (approx. ½ teaspoon salt, ¼ teaspoon pepper)
2 tablespoons spaghetti sauce (for topping)
Aluminum foil

Instructions:

In a large bowl, combine the ground beef, egg, chopped onion, ½ cup spaghetti sauce, Italian breadcrumbs, Italian seasoning, salt, and pepper. Mix all ingredients thoroughly until well combined. Shape the mixture into a round loaf that fits comfortably into your crockpot (or into loaf pans if baking in the oven).

To cook in a crockpot: Take a long piece (about 2 feet) of aluminum foil and fold it in half lengthwise to create a long, thin sling. Line the crockpot with this foil, ensuring the ends extend out on both sides to create handles for lifting the meatloaf. Place the shaped meatloaf in the crockpot. Top with the remaining 2 tablespoons of spaghetti sauce. Cook on low for 5-6 hours or on high for 2-3 hours. The slow cooking method yields the best results, though you can also bake it in the oven at 350°F for 1 hour.

6. Italian Meatloaf Sandwiches:

A simple yet satisfying way to enjoy leftovers! Slice cooled Italian meatloaf and serve it on Italian bread, topped with a little extra spaghetti sauce. Perfect for a quick lunch or light dinner.

7. Mexican Meatloaf:

This rich and flavorful meatloaf, a prize-winner from the Miami Herald, offers a delightful Tex-Mex twist on a classic comfort food. It also makes for excellent sandwiches!

Ingredients:

1 ½ pounds lean ground beef
1 ½ pounds bulk sausage
1 (16-ounce) can Mexican-style stewed tomatoes
1 (8-ounce) can chopped green chiles
2 large eggs
3 tablespoons + 2 teaspoons minute tapioca
1 ½ teaspoons dried minced onions
½ teaspoon ground cumin
¼ teaspoon salt
1 ½ cups salsa (for topping)
1 cup shredded Jack or Cheddar cheese (for topping)

Instructions:

In a large bowl, combine all ingredients except the salsa and shredded cheese. Mix thoroughly until well combined. Divide the meat mixture in half and shape each half into a loaf, placing each loaf into a 9″ x 4″ loaf pan. Top each loaf with half of the salsa.

Bake at 350°F for 1 ½ hours, draining any excess grease if necessary during baking. After 90 minutes, top each loaf with half of the shredded cheese and return to the oven until the cheese is melted and bubbly. Remove the loaves from the oven and transfer them to serving dishes. Let them rest for 15 minutes before slicing. This meatloaf is not only delicious for dinner but also fantastic for sandwiches!

8. Bierrocks:

These savory pastry pockets, filled with beef, cabbage, onions, and cheese, are a truly unique and delicious meal, affectionately nicknamed “Irish Cheeseburgers.” They can go straight from the freezer to the oven for a convenient and satisfying meal, especially when paired with a bowl of hot tomato soup.

Ingredients:

2 cups milk, lukewarm
¼ cup oil
2 large eggs, beaten
2 packages active dry yeast
½ cup sugar
1 teaspoon salt
6 cups all-purpose flour (approximate)
2 pounds ground beef
½ head cabbage, chopped
1 large onion, chopped
18 slices American cheese
1 egg, beaten with 1 tablespoon water (optional, for egg wash)
Sesame seeds, to garnish (optional)

Instructions:

In a large bowl, combine the lukewarm milk and oil. Add the beaten eggs, yeast, sugar, salt, and 5 cups of flour. Mix well, gradually adding more flour as needed to achieve a soft, pliable dough consistency. Knead the dough for a few minutes until smooth. Cover the bowl and let the dough rise in a warm place until it has doubled in size (approximately one hour).

Meanwhile, prepare the filling: In a large skillet, cook the ground beef, chopped onion, and chopped cabbage until the beef is fully cooked and the onion is translucent. Season with salt and pepper to taste. Drain any excess fat and let the filling cool completely.

Once the dough has doubled, punch it down and roll out tennis-ball sized pieces of dough as thin as possible. Place half a slice of American cheese on each dough circle, top with a generous spoonful of the cooled beef and cabbage filling, then add the other half slice of American cheese. Fold the dough over to create a turnover shape, sealing the edges firmly (moistening the edges with a little water can help ensure a good seal).

Place each bierrock on a baking sheet. If desired, brush the tops with the beaten egg wash and sprinkle with sesame seeds. Bake at 350°F for 30 minutes, or until golden brown. Cool completely before freezing. To reheat frozen bierrocks, bake them until thoroughly hot.

Kim’s Note: These are incredibly delicious, even for those who aren’t usually fans of cabbage! The key is the American cheese – resist substituting with other cheeses, as it provides a unique flavor and texture. The rich dough is also wonderfully versatile for other filled pastries like “hot pockets” or calzones.

9. Cheeseburger Turnovers:

Similar in concept to empanadas, these cheeseburger turnovers are a larger, heartier version. Use either your Perdenales chili or simple browned ground beef as the filling, along with American or cheddar cheese. You can use the rich Bierrock dough or your favorite pastry or biscuit recipe to create these half-moon or square-shaped pockets. They are essentially a savory “hot pocket” and a perfect freezer-friendly meal.

10. Maid Rites (Crumbly Hamburgers):

A simple, classic, and satisfying dish known for its unique “crumbly” texture, Maid Rites are incredibly easy to prepare and can be made ahead.

Ingredients:

1 pound ground beef
1 onion, chopped
Seasonings of your choice (e.g., salt, pepper, garlic powder, onion powder)
Toppings of your choice
Hamburger buns or Kaiser rolls

Instructions:

In a skillet, brown the ground beef and chopped onions together, breaking up the beef as it cooks. Once cooked, drain off any excess fat. Add seasonings to taste, adjusting to your preference. At this point, the seasoned beef mixture can be frozen for later use or served immediately for a quick and easy dinner. Serve the crumbly beef mixture on hamburger buns or Kaiser rolls with your choice of toppings, such as lettuce, tomato, pickles, and mustard.

11. Simple Salisbury Steak:

This comforting Salisbury steak recipe, adapted from a classic Campbell’s soup recipe, is a hearty and flavorful meal that’s easy to make and can be frozen for later.

Ingredients:

1 can condensed cream of mushroom soup
1 pound ground beef
⅓ cup dry bread crumbs
1 large egg, beaten
¼ cup finely chopped onion
1 ½ cups sliced fresh mushrooms

Instructions:

In a large bowl, combine ¼ cup of the mushroom soup, ground beef, dry bread crumbs, beaten egg, and finely chopped onion. Mix thoroughly and shape firmly into 6 patties. You can freeze these raw patties at this stage, separating them with waxed paper, or proceed to cook them. In a skillet, cook the patties, a few at a time, over medium heat until browned on both sides. Once browned, spoon off any excess fat and set the patties aside.

Stir the remaining mushroom soup and the sliced fresh mushrooms into the skillet. Return the browned patties to the skillet, reduce the heat to low, cover, and simmer for 20 minutes, or until the patties are cooked through, turning them occasionally. To serve after freezing, simply thaw the cooked patties and sauce, then reheat gently. Serve over cooked pasta, with steamed vegetables, and a fresh salad for a delicious meal.

12. BBQ Beef (Beanless Sloppy Joes):

This delicious BBQ beef recipe, a family favorite from my mother-in-law, is perfect for bulk cooking and freezing. I often make triple batches to ensure I always have plenty on hand for quick and satisfying meals. One batch typically provides two meals for our family.

Ingredients:

1 pound ground beef
1 onion, chopped
1 can corned beef
¾ cup ketchup (for an amazing twist, try Maul’s barbecue sauce instead!)
¼ cup brown sugar
1 cup water
1 cup beef broth (or 1 cup water and 1 beef bouillon cube)
1 teaspoon chili powder
2 teaspoons white vinegar

Instructions:

In a large skillet, brown the ground beef and chopped onion, then drain off any excess fat. Add the remaining ingredients to the skillet, making sure to break up the corned beef as you stir. Bring the mixture to a boil, then reduce the heat and simmer for 30 minutes, or until the sauce has thickened to your desired consistency. Serve hot on hamburger buns or Kaiser rolls. This recipe freezes exceptionally well, making it a fantastic component of your freezer meal plan!

13. Easy Goulash:

Another fantastic and versatile recipe from the in-laws, this easy goulash is incredibly adaptable to whatever ingredients you have on hand. It’s a forgiving dish that tastes even better after a day or two in the fridge. Our family’s men, including my husband, particularly enjoy making this one!

Ingredients:

1 pound ground beef
1 onion, chopped
1 can stewed tomatoes
1 can V-8 or other tomato juice
1 can kidney beans (optional, but a great addition)
1 cup pasta (optional, use ditalini, elbow macaroni, etc.)
Your choice of veggies (e.g., leftover corn, peas, or nothing at all)
A few hot peppers (optional, for a kick)
2 tablespoons chili powder
Salt and pepper to taste
Other seasonings to taste (e.g., cumin, garlic powder, onion powder)

Instructions:

In a large pot or Dutch oven, brown the ground beef and chopped onion, then drain off any excess fat. Add all remaining ingredients, *except* the pasta. Bring the mixture to a boil, then reduce the heat and simmer for 30-60 minutes, allowing the flavors to meld. Towards the end of the cooking time, if desired, add the pasta and cook for an additional 5-10 minutes, or until the pasta is tender. Serve hot with quesadillas or crusty bread. Leftovers are truly delicious and reheat wonderfully!

Tip: For a healthier twist, you can substitute up to half of the ground beef with TVP (textured vegetable protein). Remember that TVP expands significantly, so use about half a cup to substitute for a cup of ground beef. I haven’t frozen this particular goulash recipe, but its flavors develop beautifully in the refrigerator.

14. Tortilla Mini-Burgers:

These delightful mini-burgers are perfect for parties or a fun weeknight meal. While the recipe calls for grilling, they can be easily fried or broiled and are great for freezing.

Ingredients:

2 pounds lean ground beef
½ cup Italian-seasoned breadcrumbs
1 large egg
1 (10-ounce) can diced tomatoes and green chiles, drained
1 tablespoon chopped fresh cilantro
¼ teaspoon salt
1 (8-ounce) package Monterey Jack cheese, cut into 24 slices
24 (6-inch) flour tortillas
1 (8-ounce) jar picante sauce
½ cup ketchup

Instructions:

In a large bowl, combine the ground beef, Italian-seasoned breadcrumbs, egg, drained diced tomatoes and green chiles, fresh cilantro, and salt. Mix thoroughly and shape the mixture into 24 small patties. If grilling, spray your preheated grill with non-stick spray. Grill the patties, uncovered, over medium-high heat (350°-400°F) for 4 to 5 minutes on each side, or until cooked through. Top each burger with a slice of Monterey Jack cheese and continue cooking until the cheese melts.

While the burgers cook, warm the flour tortillas according to package directions and keep them warm. In a small bowl, combine the picante sauce and ketchup. Spread about 1 tablespoon of this mixture on one side of each warm tortilla. Place a mini-burger, cheese side up, near the top edge of the tortilla. Fold the bottom edge of the tortilla up, then fold the opposite sides over to create a pocket around the burger. This recipe yields 24 delicious mini-burgers.

Originally published by Kim Tilley, a tightwad at heart. Kim is a wife, a mother of three active boys and the founding editor of Frugal-Moms.com. Frugal by force and later by choice, Kim cut her income by 60% to stay at with her children and discovered that anyone can live better for less. Her work has appeared in print publications such as The Tightwad Gazette. In her free time, she entertains herself by chasing kids and finding ways to create something from nothing!