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From hearty casseroles, to tacos, meatloaves and pasta dishes, we share our favourite ground beef recipes.
Our quick mini lasagnas give you all the cheesy, hearty flavours of classic lasagna, without the time-consuming process of layering.
This tasty recipe is a quick fix when tacos just won't do. There is no rolling involved and each slice has a generous helping of thick enchilada sauce.
East meets West in these tasty little bites. We've doubled up on the spring roll wrappers, which provides extra crunch and prevents the filling from bursting out.
The beef and lentil combination gives the burgers a tender texture, and the jalapeno supplies a spicy kick.
A touch of horseradish adds zesty flair to classic meat loaf. Cooking the onion, celery and garlic before adding them to the mixture means the loaf is tender and evenly flavoured.
This kid-friendly dinner is made with ingredients most people keep on hand in the refrigerator and pantry.
This quick meal packs the addictive flavours of classic beef tacos onto crispy flatbread crusts. Go ahead and customize the recipe using any produce from your fridge.
Spinach adds extra nutrients to these juicy beef meatballs.
This tidy version of a sloppy joe is perfect for small hands. Serve the extra sauce on the side for dipping. Kids with bigger appetites will want to eat two!
Creamy mushroom sauce elevates meat loaf to new heights. A double dose of mushrooms – dried in the loaf and fresh in the sauce – is a dream for mushroom lovers.
Ginger, cumin and curry powder give this beef and rice dish some serioius flavour. This quick meal is perfect for weeknights, as it cooks in 30 minutes.
Layer after scrumptious layer of rich meat sauce, tender pasta and creamy cheese make this lasagna the best you'll ever have.
These bite-size meatballs are tossed in a retro sweet and sour sauce that everyone will love.
All you'll need to make this classic dish is some ground beef, a couple of onions and some pantry staples.
There's no need to choose between shepherd's pie and beef Stroganoff, thanks to this simple skillet dinner, which combines a creamy mushroom-and-beef filling with a smooth, buttery potato topping.
Fifteen minutes of prep time is all you need to make these flavourful muffin meat loaves.
Classic beef tacos are a real crowdpleaser and a family favourite. To feed more people, simply double or triple the recipe.
Root vegetables are comfort foods from nature that we get to enjoy every fall, but they're also nutritional powerhouses. Here are the best nutrient-filled root veggies to add to your table, and the healthiest ways to cook them.
These jewel-toned bulbs are a marvellous source of antioxidants. Though you might think beets are too sweet to be good for you (certain varieties are used in sugar production), the root as a whole vegetable is super healthy. Beets' dark purple pigments support your body's natural detox process and may help fight cancer. The vegetables also contain the nutrient betaine, which is known to combat inflammation, a factor connected to many chronic illnesses. For the healthiest beet dish, keep the skins on and don't overcook them. Healthy pigments are lost through cooking, so the longer you steam or roast beets, the fewer phytonutrients you'll end up with.
Orange vegetables are known to be great for your heart, and carrots are no exception. A study found that carrot consumption was related to reduced risk of cardiovascular disease. But that's not the carrot's only claim to fame. Its carotenoids, specifically beta-carotene and lutein, can help protect eyes to keep vision healthy later in life. Studies have also shown that carrots have promising effects on the prevention of colon cancer. While the orange variety have lots of benefits, switch it up once in a while to try red and purple carrots in order to benefit from different nutrients. When cooking carrots, try leaving the skin on, then steaming rather than boiling to avoid loss of nutrients.
These aren't your typical starchy root vegetables. Onions belong to the allium family, but they are roots too. Leeks and onions are potent with polyphenols. The vegetables are great for the heart, containing flavonoids that protect blood vessels and sulfur compounds that prevent clotting. They're also super anti-inflammatory, and packed with B vitamins like B6 and folate. Don't overpeel an onion. Some of the most concentrated nutrients occur in the outermost layers.
This knobby root might look intimidating, but it's worth it to get below the dirty, bumpy exterior. Celeriac, a member of the celery family, has a low caloric density, weighing in at just over 60 calories a cup. But there is no shortage of nutrients, including cancer-fighting antioxidants and bone-building vitamin K. Celeriac is a lower-calorie alternative to potatoes. Try mixing it half-and-half with your mashed potatoes—no one will ever know.
Sweet potatoes pack in a lot more nutrients than regular potatoes. They're brimming with vitamin A—more than the recommended daily value in half a cup. But that's not the only antioxidant you'll find in these. Sweet potatoes are also full of vitamin C and anthocyanins (particularly in purple sweet potatoes). They're also anti-inflammatory and, though they're sweet, they can actually help with blood sugar control. Skip the sugary toppings, but don't be afraid to add a little butter or oil when you bake or boil sweet potatoes. A small amount of fat will help you absorb all that vitamin A. And try using pureed cooked sweet potato in baking—such as muffins—the same way you would use pumpkin puree.
These peppery little vegetables are great for weight loss. With just 20 calories per cup, they add flavour and help fill you up without fattening you up! Full of vitamin C, fibre and potassium, as well as flavonoids called anthocyanins, they are great for your heart health. Radishes have long been used to help the body's natural detoxification process, aiding with the breakdown and removal of toxins (they also act as a diuretic, flushing out the kidneys). Enjoy radishes on salads, as crunchy crudités or roast them in the oven like potatoes.
Here's another vegetable that will let you feel like you're filling up on carbs without costing you too many calories. Turnip comes in at just over 30 calories a cup! Still, the root vegetable is surprisingly sweet, and you'll get plenty of vitamin C, fibre and potassium. Turnip contains phytonutrients called indoles, which may protect against colon cancer and even lung cancer, as well as glucosinolates, which may protect against prostate cancer. Turnip is typically roasted, but you can enjoy it many ways: thinly sliced turnip can be added to a slaw , it can go into soups or stews, or it can even be cubed and pickled.
If giving up burgers and cheese forever just doesn't seem possible, take heart: going mostly plant-based means you get serious health benefits and the flexibility to indulge now and then. Here's how, with tips from Dana Shulz of the Minimalist Baker.
There’s lots (and lots, and lots) of evidence on the benefits of eating vegan—but we don’t think it’s overstating things to say that making such a drastic dietary shift can be overwhelming. And we’re not the only ones, if the popularity of “vegan-ish” eating is anything to go by. A mostly plant-based approach that’s flexible enough to accommodate the occasional burger, chicken wing or slice of cheesecake, this diet plan has found fans in Jamie Oliver, whose Meat-Free Monday posts always look delicious, New York Times food guru Mark Bittman, who wrote a whole book about it, and Dana Shulz, the culinary mind behind the popular food blog Minimalist Baker.
According to Dana, whose new cookbook, Everyday Eating, features 101 easy-to-make vegan dishes (like her Thai quinoa meatballs, pictured above), a mostly plant-based diet doesn’t have to be hard work. “It’s really just about making sure you get plenty of fruits, vegetables, nuts, seeds, legumes, and other plant-based protein sources. I think when you break it down like that, it isn’t as intimidating,” she says.
It definitely doesn’t mean subsisting on a few lettuce leaves. “I am a quantity eater and was raised by two very enthusiastic eaters. Feeling satisfied by my meals is very important to me, so salads for dinner just won't cut it. My recipe inspiration comes from having a big appetite,” she says.
Want to give vegan eating a try? Here’s her best advice:
1. Prepare, prepare, prepare.
“Meal prep ahead of time (like on Sundays), so you aren’t stuck without options during the week, when you come home starving and need something to eat,” Dana says. “Also, make sure you do research when traveling so you have some idea of where you can get vegan options.”
2. Try anything once.
She recommends doing a deep dive into vegan food blogs, flagging any dish that looks interesting. “Try a lot of recipes and narrow down your favorites, so you have an arsenal of easy, go-to meals that you love and enjoy,” she says.
3. Know your swaps.
Use flax or chia in place of an egg. (Check out Dana’s how-to.) Instead of using ground beef for tacos, season and cook quinoa, then bake until crispy. And just because you’re eating less dairy doesn’t mean Parmesan-free pasta. Make your own vegan Parmesan by combining cashews, nutritional yeast, garlic powder and sea salt. (Here’s the Minimalist Baker recipe.)
4. Stock your pantry.
You’ll have to re-think your grocery shopping plan, but don’t get intimidated—Dana says you can’t go wrong by stocking up on a few staples: “My top 5 vegan essentials are flax seed meal, nut milks, nut and seed butters, a variety of legumes, and dates,” she says. “I don't go for things like vegan junk food or other things in the processed realm. Eating plant-based is not about fake meats, $9 organic soy milk, and sprouting your own beans. It’s about eating a variety of plant foods to feel whole and well.”
5. Choose the right tools.
“For prep, having a food processor is a must because it makes sauces and date caramel so easily, and if you have the grater attachment it can shred up carrots, potatoes and vegetables in no time,” Dana says.