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30 Hearty Dinners to Make With Less Than a Pound of Ground Beef

Always at a loss for what to do with extra ground beef? Look no further than these filling recipes that use just 1/2 pound or 3/4 pound of ground beef.

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Broccoli-Cheddar Beef RollsTaste of Home

Broccoli-Cheddar Beef Rolls

My grandma's recipe for beef rolls is easy to change up. Load them with ham, veggies, even olives. While they bake, I whip up au jus for dipping. —Kent Call, Riverside, Utah

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Roadside Diner Cheeseburger QuicheTaste of Home

Roadside Diner Cheeseburger Quiche

My savory main-dish quiche tastes just like its burger counterpart. Easy and appealing, this cheeseburger quiche is pretty enough to serve guests. —Barbara J. Miller, Oakdale, Minnesota

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Garden-Stuffed Zucchini BoatsTaste of Home

Garden-Stuffed Zucchini Boats

These boats are not only healthy, but they’re also basically a one-dish meal that covers all the bases—just grab your favorite garden goodies and add any spices or mix-ins you like. —Janie Zirbser, Mullica Hill, New Jersey

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One-Skillet LasagnaTaste of Home

One-Skillet Lasagna

This is hands-down one of the best skillet lasagna recipes our testing panel has ever tasted. With classic flavors and cheesy layers, it’s definitely kid-friendly. —Taste of Home Test Kitchen

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Ground Beef StroganoffTaste of Home

Ground Beef Stroganoff

My mother-in-law gave me this recipe 25 years ago. It’s been a staple in my meal-planning ever since because it’s easy and takes little time to prepare. I usually serve it with green beans or another vegetable and a salad. -Marjorie Kriegh, Nampa, Idaho

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Little Cheddar Meat LoavesTaste of Home

Little Cheddar Meat Loaves

These cheesy meat loaf minis are perfect when you're craving meat loaf but don't want to wait a long time for a full-size one to bake. My husband and I just love these served with au gratin or fried potatoes. —Paula Petersen, Granite City, Illinois

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Easy Chiles Rellenos CasseroleTaste of Home

Easy Chiles Rellenos Casserole

I love to cook with tasty green chiles and use recipes featuring them when I entertain. This hearty casserole has big pepper taste in every bite.—Nadine Estes, Alto, New Mexico

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Pizza in a BowlTaste of Home

Pizza in a Bowl

On busy days, it's a comfort to know that my family can sit down to dinner minutes after we walk in the door. Double it to wow at a potluck. This recipe works in a slow cooker, too. —Virginia Krites, Cridersville, Ohio

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Meatballs Sausage DinnerTaste of Home

Meatballs Sausage Dinner

One day I was having trouble deciding what to make for dinner, so I combined whatever was in the refrigerator and freezer. To my surprise, everyone loved it! —Elizabeth Martz, Pleasant Gap, Pennsylvania

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Tortilla PieTaste of Home

Tortilla Pie

My husband and I especially like this delicious layered entree because it’s lighter-tasting than some of the traditional lasagnas made with pasta. Even our two young daughters enjoy the pleasantly mild flavor. —Lisa King, Caledonia, Michigan

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Traditional Italian Wedding SoupTaste of Home

Traditional Italian Wedding Soup

You don’t have to be Italian to love this easy-to-make soup with tiny round pasta! Add homemade meatballs but use ready-made stock and rotisserie chicken.—Mary Sheetz, Carmel, Indiana

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Barley Beef BurgersTaste of Home

Barley Beef Burgers

Barley adds another dimension to an old-fashioned hamburger. My husband and I really enjoy these juicy patties with onion and barbecue sauce mixed right in. —Rosella Peters, Gull Lake, Saskatchewan

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Ramona's ChilaquilesTaste of Home

Ramona's Chilaquiles

A dear neighbor shared this recipe, which she used to make from scratch. My version takes a few shortcuts. —Marina Castle Kelley, Canyon Country, California

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Beef & Blue Cheese TartThe musical "Waitress"

Beef & Blue Cheese Tart

This elegant, rustic recipe goes together in minutes and is so simple. Perfect for entertaining! —Judy Batson, Tampa, Florida

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Hawaiian Beef DishTaste of Home

Hawaiian Beef Dish

This elegant dish has been in my family since I was a little girl, and when presented to guests, it brings rave reviews. It was created by my dad, who still enjoys experimenting in the kitchen. Sometimes I prepare it the day before and warm it up while I’m cooking the rice. —Marilyn Taus, Mississauga, ON

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Black Bean and Beef TostadasTaste of Home

Black Bean and Beef Tostadas

Just a handful of ingredients add up to one of our family’s favorites. Also easy to double for company! —Susan Brown, Kansas City, Kansas

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Beef Wellington Fried WontonsTaste of Home

Beef Wellington Fried Wontons

These tasty bites scale down classic beef Wellington. They feel fancy and fun! —Dianne Phillips, Tallapoosa, Georgia

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Sassy Southwest Stuffed ShellsTaste of Home

Sassy Southwest Stuffed Shells

When I was a child, my mom made this dish quite often. When I came across her recipe on an index card, I quickly copied it. Over the years, I have made very few changes to retain that taste-of-home memory. —Kellie Braddell, West Point, California

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Southwestern Beef Barley StewTaste of Home

Southwestern Beef Barley Stew

Hearty and easy to fix, this thick stew has a comforting, chili-like flavor. It’s my best barley recipe. I’m sure you’ll agree that it’s a tasty dish. —Lisa Kolenicn, Regina, SK

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Meatballs in Plum SauceTaste of Home

Meatballs in Plum Sauce

A tasty sauce made of plum jam and chili sauce coats these moist meatballs beautifully. Make sure these delightful treats are on your party menus. —Mary Poninski, Whittington, Illinois

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Cannelloni-Style LasagnaTaste of Home

Cannelloni-Style Lasagna

I created this lasagna, combining two favorite dishes, for a family celebration. It was extra special because my parents had just come back from a trip to Italy. —Deborah Loop, Clinton Township, Michigan

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Easy Stuffed PoblanosTaste of Home

Easy Stuffed Poblanos

My partner adores these saucy stuffed peppers—and I love how quickly they come together. Top with low-fat sour cream and your favorite salsa. —Jean Erhardt, Portland, Oregon

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Tacos in a BowlTaste of Home

Tacos in a Bowl

This easy skillet dish offers a tasty use for leftover taco meat. Garnish it with sour cream and salsa for added southwestern flavor. —Sue Schoening, Sheboygan, Wisconsin.

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Rich Baked SpaghettiTaste of Home

Rich Baked Spaghetti

It takes a little longer to make baked spaghetti, but the difference in taste, texture and richness is well worth the time. I serve this lasagna-style dish with a tossed green salad and breadsticks for a hearty, healthy meal. —Betty Rabe, Mahtomedi, Minnesota

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Spanish Noodles and Ground BeefTaste of Home

Spanish Noodles and Ground Beef

Bacon adds flavor to this comforting stovetop supper my mom frequently made when we were growing up. Now I prepare it for my family. —Kelli Jones, Peris, California

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Hearty Rye MeltsTaste of Home

Hearty Rye Melts

When we moved from the Midwest to Kentucky, we were invited to a neighborhood gathering where this appetizer was served. Hanky panky—as it’s often called around here—is traditionally served at Derby Day parties, but at our home it’s become a year-round favorite.

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Stovetop Meat LoavesTaste of Home

Stovetop Meat Loaves

Who says meat loaf has to bake in the oven for hours? For this convenient recipe, all you need is your stovetop and 30 minutes. It’s a quick, simple dish to make for one or two people. —Emily Sund, Geneseo, Illinois.

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Beefy Cabbage Bean StewTaste of Home

Beefy Cabbage Bean Stew

While on a small-group quilting retreat, one of my friends made this wonderful recipe for dinner. We all loved it and have since passed it around for others to enjoy—now I’m passing it on to you. —Melissa Glancy, La Grange, Kentucky

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Taco Pizza GrandeTaste of Home

Taco Pizza Grande

This has been a family-favorite for years. Everyone can help prepare the pizza—from the homemade dough to the customizable toppings. —Marla Alexander, Beloit, Wisconsin

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Sausage, Artichoke & Sun-Dried Tomato RaguTaste of Home

Sausage, Artichoke & Sun-Dried Tomato Ragu

This is a thick and hearty spaghetti sauce that's simple to prepare. Like all good spaghetti sauces, this one tastes even better the next day. If you prefer a little celery or bell pepper in your sauce, go ahead and throw them in. The results will still amaze. —Aysha Schurman, Ammon, Idaho

Annamarie Higley
Annamarie Higley is an Associate Print Editor for Taste of Home magazine, as well as the brand's special issue publications. A midwestern transplant originally from the San Francisco Bay Area, she enjoys hiking, trivia-ing, and—you guessed it!—all things cooking and baking.

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