20 Quick Canned Ground Beef Recipes Delicious

Craving hearty meals without the hassle? You’re in luck! We’ve gathered 20 delicious recipes that transform humble canned ground beef into quick, satisfying dinners perfect for busy weeknights. From comforting classics to creative new favorites, these easy ideas will have delicious meals on your table in no time. Get ready to discover your family’s next go-to dishes—let’s dive into these tasty solutions!

Easy Canned Ground Beef Tacos

Remembering those busy weeknights when time felt scarce but hunger called for something comforting, I found myself reaching for the simplest of pantry staples. Rustling through the cupboard, the familiar clink of canned goods promised a meal that could be both nourishing and nostalgic, a small ritual of care on hurried evenings.

Ingredients

• 1 (15-ounce) can of savory canned ground beef
• 8 soft white corn tortillas
• 1 cup of finely shredded crisp iceberg lettuce
• 1/2 cup of vibrant, chunky salsa
• 1/2 cup of creamy, sharp shredded cheddar cheese
• 2 tablespoons of rich extra virgin olive oil
• 1 teaspoon of warm, earthy ground cumin
• 1/2 teaspoon of smoky, mild chili powder
• 1/4 teaspoon of aromatic garlic powder
• 1/4 teaspoon of finely ground black pepper

Instructions

1. Heat a large non-stick skillet over medium heat for 2 minutes until the surface feels warm when you hover your hand above it.
2. Pour 2 tablespoons of rich extra virgin olive oil into the skillet, swirling to coat the bottom evenly.
3. Open the can of savory canned ground beef and add it directly to the skillet, using a wooden spoon to break it apart into small crumbles.
4. Sprinkle 1 teaspoon of warm, earthy ground cumin, 1/2 teaspoon of smoky, mild chili powder, 1/4 teaspoon of aromatic garlic powder, and 1/4 teaspoon of finely ground black pepper over the beef.
5. Stir the mixture continuously for 5–7 minutes until the beef is heated through and lightly browned, with the spices fragrant and evenly distributed.
6. Tip: If the beef starts to stick, add a splash of water to deglaze the pan and scrape up any browned bits for extra flavor.
7. While the beef cooks, warm 8 soft white corn tortillas one at a time in a dry skillet over medium heat for 20–30 seconds per side until pliable and lightly toasted.
8. Tip: Keep warmed tortillas wrapped in a clean kitchen towel to prevent them from drying out while you finish assembling.
9. Spoon the seasoned beef evenly into the center of each warmed tortilla.
10. Top each taco with 2 tablespoons of finely shredded crisp iceberg lettuce, 1 tablespoon of vibrant, chunky salsa, and 1 tablespoon of creamy, sharp shredded cheddar cheese.
11. Tip: For a neat presentation, fold the tortillas in half immediately after filling to help them hold their shape.
12. Serve the tacos right away while the beef is still warm and the tortillas are soft.

These tacos cradle a tender, spiced filling that contrasts with the cool crunch of lettuce and the bright tang of salsa. The soft tortillas give way to a comforting blend of textures, perfect for stacking high or serving alongside a simple side of refried beans for a complete, cozy meal.

Speedy Canned Ground Beef Chili

Lately, I’ve been thinking about how some of the most comforting meals are born from simplicity, from opening a few pantry staples and letting them mingle in a pot until the whole kitchen smells like home. This chili is exactly that kind of humble, weeknight savior—a warm, hearty embrace that asks for so little but gives back so much warmth and satisfaction.

Ingredients

• 1 tablespoon of rich extra virgin olive oil
• 1 medium yellow onion, finely diced
• 2 cloves of fresh garlic, minced
• 1 (15-ounce) can of tender red kidney beans, drained and rinsed
• 1 (15-ounce) can of plump pinto beans, drained and rinsed
• 1 (14.5-ounce) can of fire-roasted diced tomatoes, with their smoky juices
• 1 (15-ounce) can of savory canned ground beef
• 2 tablespoons of bold chili powder
• 1 teaspoon of earthy ground cumin
• 1/2 teaspoon of sweet smoked paprika
• 1/2 teaspoon of coarse kosher salt
• 1/4 teaspoon of freshly cracked black pepper
• 1 cup of rich beef broth

Instructions

1. Heat 1 tablespoon of rich extra virgin olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat for 2 minutes, until the oil shimmers.
2. Add 1 medium yellow onion, finely diced, and cook for 5–7 minutes, stirring occasionally, until the onion turns soft and translucent.
3. Stir in 2 cloves of fresh garlic, minced, and cook for 1 minute, just until fragrant to avoid burning the garlic.
4. Pour in 1 (15-ounce) can of savory canned ground beef, breaking it apart with a wooden spoon, and cook for 3–4 minutes until lightly browned.
5. Sprinkle in 2 tablespoons of bold chili powder, 1 teaspoon of earthy ground cumin, 1/2 teaspoon of sweet smoked paprika, 1/2 teaspoon of coarse kosher salt, and 1/4 teaspoon of freshly cracked black pepper, stirring for 1 minute to toast the spices and deepen their flavor.
6. Add 1 (14.5-ounce) can of fire-roasted diced tomatoes, with their smoky juices, 1 (15-ounce) can of tender red kidney beans, drained and rinsed, and 1 (15-ounce) can of plump pinto beans, drained and rinsed, gently stirring to combine.
7. Pour in 1 cup of rich beef broth, scraping the bottom of the pot to lift any browned bits for extra flavor.
8. Bring the chili to a gentle boil over medium-high heat, then reduce the heat to low, cover the pot, and let it simmer for 20 minutes, stirring once halfway through, to allow the flavors to meld.
9. After 20 minutes, remove the lid and simmer uncovered for another 5–10 minutes, until the chili thickens slightly to your desired consistency.

Perhaps what I love most is the way the beans hold their shape against the tender, savory beef, creating a texture that’s both sturdy and comforting. The smoky notes from the tomatoes and paprika weave through each spoonful, making it perfect for piling over fluffy baked potatoes or dipping with thick, crusty bread on a chilly evening.

Simple Canned Ground Beef Spaghetti

Often, the most comforting meals emerge from the simplest ingredients, when a quiet evening calls for something warm and familiar without much fuss. Opening a few pantry staples can transform into this humble spaghetti dish that feels like a gentle embrace after a long day, where the rich tomato sauce and tender beef come together in minutes.

Ingredients

– 1 pound canned ground beef
– 8 ounces dried spaghetti noodles
– 2 tablespoons rich extra virgin olive oil
– 1 small yellow onion, finely diced
– 2 cloves fresh garlic, minced
– 1 (15-ounce) can crushed tomatoes with basil
– 1 teaspoon dried oregano
– 1/2 teaspoon fine sea salt
– 1/4 teaspoon freshly cracked black pepper
– 1/4 cup freshly grated Parmesan cheese
– 2 tablespoons chopped fresh parsley

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the dried spaghetti noodles and cook for 9-11 minutes until al dente, stirring occasionally to prevent sticking.
3. While the pasta cooks, heat the rich extra virgin olive oil in a large skillet over medium heat until shimmering.
4. Add the finely diced yellow onion and sauté for 4-5 minutes until translucent and fragrant.
5. Stir in the minced fresh garlic and cook for 1 minute until golden but not browned.
6. Tip: Toasting the garlic briefly enhances its flavor without bitterness.
7. Add the canned ground beef to the skillet, breaking it apart with a wooden spoon.
8. Cook the beef for 5-7 minutes, stirring frequently, until heated through and lightly browned.
9. Pour in the crushed tomatoes with basil, dried oregano, fine sea salt, and freshly cracked black pepper.
10. Simmer the sauce uncovered for 8-10 minutes over medium-low heat until slightly thickened.
11. Tip: Letting the sauce simmer gently allows the flavors to meld beautifully.
12. Drain the cooked spaghetti noodles, reserving 1/4 cup of pasta water.
13. Add the drained spaghetti to the skillet with the beef sauce.
14. Toss everything together, adding a splash of reserved pasta water if needed to loosen the sauce.
15. Tip: The starchy pasta water helps the sauce cling to the noodles.
16. Remove the skillet from heat and stir in the freshly grated Parmesan cheese.
17. Garnish with chopped fresh parsley before serving.

Hearty and satisfying, this spaghetti boasts a tender texture from the al dente noodles mingling with the savory beef in a robust tomato sauce. The Parmesan adds a salty sharpness that cuts through the richness, making it perfect for scooping onto crusty bread or topping with a fried egg for a comforting twist.

Quick Canned Ground Beef Stroganoff

Musing on the quiet comfort that comes from transforming humble pantry staples into something deeply satisfying, this recipe emerged during one of those evenings when time felt scarce but the need for nourishment ran deep. It’s a gentle reminder that a warm, creamy meal can be just minutes away, even on the busiest of days.

Ingredients

– 1 tablespoon of rich salted butter
– 1 small yellow onion, finely diced
– 8 ounces of sliced cremini mushrooms
– 1 (15-ounce) can of prepared ground beef in gravy
– 1 cup of full-fat sour cream
– 1 tablespoon of smooth Dijon mustard
– 1 teaspoon of sweet paprika
– 8 ounces of wide egg noodles
– 2 tablespoons of freshly chopped parsley
– Fine sea salt and freshly cracked black pepper

Instructions

1. Fill a large pot with 4 quarts of water, add 1 tablespoon of fine sea salt, and bring to a rolling boil over high heat.
2. Melt 1 tablespoon of rich salted butter in a large skillet over medium heat until it foams gently.
3. Add the finely diced yellow onion and sauté for 4–5 minutes, until translucent and fragrant.
4. Stir in the sliced cremini mushrooms and cook for 6–7 minutes, until they release their liquid and turn golden brown.
5. Tip: Let the mushrooms cook undisturbed for the first 2 minutes to develop a deeper, earthier flavor.
6. Pour the entire can of prepared ground beef in gravy into the skillet, stirring to combine with the vegetables.
7. Simmer the mixture uncovered for 8–10 minutes over medium-low heat, stirring occasionally, until slightly thickened.
8. While the beef simmers, add the wide egg noodles to the boiling water and cook for 7–8 minutes, until al dente.
9. Tip: Reserve 1/4 cup of starchy pasta water before draining the noodles—it helps create a silkier sauce later.
10. Drain the noodles thoroughly and return them to the warm pot off the heat.
11. Reduce the skillet heat to low and stir in 1 cup of full-fat sour cream, 1 tablespoon of smooth Dijon mustard, and 1 teaspoon of sweet paprika until fully incorporated.
12. Tip: Adding the sour cream off direct heat prevents curdling and maintains its velvety texture.
13. Gently fold the creamy beef mixture into the cooked noodles until evenly coated.
14. Season with fine sea salt and freshly cracked black pepper to your preference.
15. Garnish with 2 tablespoons of freshly chopped parsley before serving.

Ladling this stroganoff into shallow bowls reveals its creamy, clingy sauce that coats each noodle generously. The tender ground beef and earthy mushrooms melt into the background, while a hint of Dijon sharpness cuts through the richness. For a cozy twist, try serving it over toasted sourdough or alongside a simple arugula salad dressed with lemon.

Savory Canned Ground Beef Shepherd’s Pie

Gently, as the afternoon light fades outside my kitchen window, I find myself craving the kind of meal that feels like a warm embrace—simple, honest, and deeply satisfying. This savory canned ground beef shepherd’s pie is exactly that, a humble dish transformed through careful layering and slow baking into something truly comforting.

Ingredients

– 2 tablespoons rich extra virgin olive oil
– 1 large yellow onion, finely diced
– 2 cloves fresh garlic, minced
– 1 pound canned ground beef, drained
– 1 cup frozen sweet peas
– 1 cup frozen diced carrots
– 1 cup beef broth
– 2 tablespoons tomato paste
– 1 teaspoon Worcestershire sauce
– 1/2 teaspoon dried thyme
– 2 pounds russet potatoes, peeled and quartered
– 1/2 cup whole milk, warmed
– 4 tablespoons unsalted butter
– 1/2 teaspoon finely ground black pepper
– 1/2 cup sharp cheddar cheese, shredded

Instructions

1. Preheat your oven to 375°F and lightly grease a 9-inch baking dish.
2. Heat 2 tablespoons of rich extra virgin olive oil in a large skillet over medium heat until shimmering.
3. Add 1 large yellow onion, finely diced, and cook for 5-7 minutes until translucent and fragrant.
4. Stir in 2 cloves fresh garlic, minced, and cook for 1 minute until golden and aromatic.
5. Add 1 pound canned ground beef, drained, breaking it apart with a wooden spoon, and cook for 4-5 minutes until lightly browned.
6. Mix in 1 cup frozen sweet peas, 1 cup frozen diced carrots, 1 cup beef broth, 2 tablespoons tomato paste, 1 teaspoon Worcestershire sauce, and 1/2 teaspoon dried thyme.
7. Simmer the mixture for 8-10 minutes until the liquid reduces by half and the vegetables soften.
8. While the beef cooks, place 2 pounds russet potatoes, peeled and quartered, in a pot of salted water and boil for 15-18 minutes until fork-tender.
9. Drain the potatoes completely and return them to the warm pot.
10. Mash the potatoes with 1/2 cup whole milk, warmed, 4 tablespoons unsalted butter, and 1/2 teaspoon finely ground black pepper until smooth and creamy.
11. Tip: For extra fluffy potatoes, mash them while still hot and avoid overmixing.
12. Spread the beef mixture evenly in the prepared baking dish.
13. Spoon the mashed potatoes over the beef, spreading them to the edges to seal in the filling.
14. Tip: Use a fork to create decorative peaks on the potato topping—they’ll crisp beautifully in the oven.
15. Sprinkle 1/2 cup sharp cheddar cheese, shredded, evenly over the potatoes.
16. Bake for 25-30 minutes until the cheese is bubbly and the edges are golden brown.
17. Tip: Let the pie rest for 5-10 minutes after baking for cleaner slices and intensified flavors.

Unbelievably creamy potatoes cradle the savory, deeply spiced beef filling, creating layers of texture that melt together with each bite. Serve it straight from the baking dish with a simple green salad to cut through the richness, or pack individual portions for cozy lunches that taste even better the next day.

Flavorful Canned Ground Beef Sloppy Joes

Gently, as autumn leaves begin their slow descent outside my window, I find myself reaching for the simple comfort of pantry staples, transforming humble canned ground beef into something warm and deeply satisfying. There’s a quiet joy in creating this familiar dish, letting the aromas fill the kitchen while the world moves quickly beyond these walls.

Ingredients

• 1 (14.5 ounce) can of savory canned ground beef
• 1 tablespoon of rich extra virgin olive oil
• 1 medium sweet yellow onion, finely diced
• 1 large clove of fragrant garlic, minced
• 1/2 cup of tangy ketchup
• 2 tablespoons of robust Worcestershire sauce
• 1 tablespoon of sweet yellow mustard
• 1 tablespoon of dark brown sugar
• 1/2 teaspoon of smoked paprika
• 4 soft hamburger buns

Instructions

1. Heat 1 tablespoon of rich extra virgin olive oil in a large skillet over medium heat until it shimmers.
2. Add 1 medium sweet yellow onion, finely diced, and cook for 5-7 minutes until translucent and fragrant.
3. Stir in 1 large clove of fragrant garlic, minced, and cook for 1 minute until golden and aromatic.
4. Pour the entire contents of 1 (14.5 ounce) can of savory canned ground beef into the skillet, breaking apart any large chunks with a wooden spoon.
5. Cook the beef mixture for 4-5 minutes, stirring occasionally, until heated through and lightly browned.
6. Add 1/2 cup of tangy ketchup, 2 tablespoons of robust Worcestershire sauce, 1 tablespoon of sweet yellow mustard, 1 tablespoon of dark brown sugar, and 1/2 teaspoon of smoked paprika to the skillet.
7. Reduce heat to low and simmer the mixture for 8-10 minutes, stirring every 2 minutes, until the sauce thickens and coats the beef evenly.
8. While the mixture simmers, lightly toast 4 soft hamburger buns in a toaster or oven at 350°F for 3-4 minutes until golden around the edges.
9. Spoon the warm beef mixture generously onto the bottom halves of the toasted buns.
10. Place the top halves of the buns over the filling and serve immediately.

During those final moments of simmering, the sauce develops a beautiful glossy sheen that promises both sweetness and depth. The texture becomes wonderfully messy—tender beef clinging to soft bun, with just enough resistance from the toasted edges to make each bite interesting. Consider serving these open-faced with a crisp pickle spear tucked alongside, or for a heartier meal, top with a slice of melty provolone cheese before closing the bun.

Hearty Canned Ground Beef Casserole

Musing on the quiet comfort that comes from simple ingredients transformed by time and warmth, I find myself returning to this humble casserole when the days grow shorter and the heart seeks solace. There’s something deeply reassuring about the way pantry staples can weave together into a meal that feels both nourishing and nostalgic, a gentle reminder that satisfaction often lies in the most unassuming of dishes.

Ingredients

• 1 (15-ounce) can of savory canned ground beef, drained of excess liquid
• 2 cups of tender elbow macaroni
• 1 (10.5-ounce) can of creamy condensed cream of mushroom soup
• 1 cup of shredded sharp cheddar cheese, divided
• 1/2 cup of finely diced sweet yellow onion
• 1/2 cup of frozen sweet peas, thawed
• 1/4 cup of whole milk
• 1 tablespoon of rich unsalted butter
• 1 teaspoon of aromatic garlic powder
• 1/2 teaspoon of freshly ground black pepper
• 1/4 teaspoon of smoked paprika for a subtle warmth

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish with butter or non-stick spray.
2. Bring a large pot of salted water to a rolling boil over high heat.
3. Add the elbow macaroni to the boiling water and cook for 7–9 minutes, stirring occasionally, until al dente (the pasta should be tender but still firm to the bite).
4. Drain the cooked macaroni thoroughly in a colander, then return it to the warm pot off the heat.
5. Tip: Letting the pasta sit in the warm pot for a minute after draining helps absorb any residual moisture, preventing a soggy casserole.
6. In a medium skillet over medium heat, melt the unsalted butter until it sizzles gently.
7. Add the finely diced sweet yellow onion and sauté for 4–5 minutes, stirring frequently, until the onion turns translucent and fragrant.
8. Stir in the drained canned ground beef, breaking it up with a spoon, and cook for 3–4 minutes until lightly browned and heated through.
9. Tip: For deeper flavor, let the beef and onion mixture cook until the edges of the beef just begin to crisp—this adds a lovely textural contrast.
10. In the pot with the drained macaroni, combine the beef-onion mixture, creamy condensed cream of mushroom soup, whole milk, aromatic garlic powder, freshly ground black pepper, and 3/4 cup of the shredded sharp cheddar cheese.
11. Gently fold in the thawed frozen sweet peas until all ingredients are evenly distributed.
12. Transfer the mixture to the prepared baking dish, spreading it into an even layer with a spatula.
13. Sprinkle the remaining 1/4 cup of shredded sharp cheddar cheese evenly over the top, followed by a dusting of smoked paprika.
14. Tip: For a golden, bubbly crust, place the dish on the center oven rack and bake for 20–25 minutes, or until the cheese is fully melted and the edges are lightly browned.
15. Remove the casserole from the oven and let it rest for 5–7 minutes before serving to allow the flavors to meld.

Knowing how the creamy sauce clings to each noodle and the savory beef melds with the sharp cheese makes every bite a cozy embrace. The peas add a pop of sweetness that balances the richness, while the smoked paprika lends a whisper of warmth that lingers. For a comforting twist, try serving it alongside a crisp green salad or topping individual portions with a dollop of sour cream and fresh chives.

Tasty Canned Ground Beef Stuffed Peppers

Wandering through my pantry today, I found myself drawn to those humble cans of ground beef, wondering how to transform them into something comforting yet special. Sometimes the simplest ingredients, when treated with care, can become the most satisfying meals that warm both kitchen and heart.

Ingredients

– 4 large bell peppers (mixed vibrant colors)
– 2 (15-ounce) cans of savory ground beef
– 1 cup of aromatic long-grain white rice
– 1 small yellow onion, finely diced
– 2 cloves of fragrant garlic, minced
– 1 (15-ounce) can of rich tomato sauce
– 1 cup of shredded sharp cheddar cheese
– 2 tablespoons of extra virgin olive oil
– 1 teaspoon of dried Italian seasoning
– ½ teaspoon of smoked paprika
– ¼ teaspoon of freshly ground black pepper

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish with olive oil.
2. Carefully slice the bell peppers in half lengthwise and remove all seeds and white membranes.
3. Bring 2 cups of water to a rolling boil in a medium saucepan.
4. Add the long-grain white rice to the boiling water, reduce heat to low, cover, and simmer for 18 minutes until tender.
5. While rice cooks, heat 2 tablespoons of extra virgin olive oil in a large skillet over medium heat.
6. Sauté the finely diced yellow onion for 4-5 minutes until translucent and fragrant.
7. Add the minced garlic and cook for 1 minute until golden and aromatic.
8. Open both cans of ground beef and add to the skillet, breaking apart any large chunks with a wooden spoon.
9. Stir in the dried Italian seasoning, smoked paprika, and freshly ground black pepper.
10. Cook the beef mixture for 6-7 minutes until heated through and slightly browned.
11. Drain any excess liquid from the cooked rice and fluff with a fork.
12. Combine the cooked rice, beef mixture, and ¾ cup of tomato sauce in a large bowl.
13. Spoon the filling generously into each bell pepper half, mounding slightly.
14. Arrange the stuffed peppers in the prepared baking dish.
15. Pour the remaining tomato sauce around (not over) the peppers in the baking dish.
16. Cover the dish tightly with aluminum foil and bake for 30 minutes.
17. Remove the foil and sprinkle the shredded cheddar cheese evenly over each pepper.
18. Return to the oven uncovered for 10-12 minutes until cheese is melted and bubbly.
19. Let the peppers rest for 5 minutes before serving to allow flavors to meld.

Something magical happens when the sweet bell peppers soften in the oven, their natural sugars caramelizing against the savory filling. The melted cheddar forms a golden blanket over the hearty beef and rice mixture, creating contrasting textures that feel both comforting and sophisticated. Serve these alongside a simple green salad, or for a heartier meal, pair with roasted potatoes that can soak up the delicious tomato sauce pooling in the baking dish.

Easy Canned Ground Beef Nachos

Vaguely remembering those late-night cravings that used to send me searching through empty cupboards, I find myself drawn to this humble transformation of pantry staples into something warm and deeply satisfying. There’s a quiet comfort in how simple ingredients can become a meal that feels like a gentle embrace on weary evenings.

Ingredients

– 1 bag (12 oz) sturdy restaurant-style tortilla chips
– 1 can (15 oz) seasoned ground beef in rich tomato sauce
– 2 cups freshly shredded sharp cheddar cheese
– ½ cup finely diced sweet white onion
– ¼ cup pickled jalapeño slices with their bright, vinegary brine
– ½ cup cool, creamy sour cream
– ¼ cup freshly chopped vibrant cilantro
– 1 medium ripe avocado, sliced into creamy green moons

Instructions

1. Preheat your oven to 375°F and line a large baking sheet with parchment paper.
2. Arrange the sturdy restaurant-style tortilla chips in a single layer across the prepared baking sheet.
3. Evenly spoon the seasoned ground beef in rich tomato sauce over the chips, leaving some chips exposed around the edges for optimal crisping.
4. Sprinkle the freshly shredded sharp cheddar cheese generously over the beef-covered chips.
5. Scatter the finely diced sweet white onion evenly across the cheesy surface.
6. Distribute the pickled jalapeño slices with their bright, vinegary brine strategically across the nachos.
7. Bake for 8-10 minutes until the cheese is fully melted and bubbly with golden spots appearing at the edges.
8. Remove from oven when the chips at the perimeter begin showing light browning.
9. Dollop the cool, creamy sour cream in artistic swirls across the hot nachos.
10. Sprinkle the freshly chopped vibrant cilantro evenly over the entire surface.
11. Artfully arrange the sliced creamy green avocado moons across the top.

Draped in melted cheese and bright toppings, these nachos offer a wonderful contrast between the crisp chips and tender beef, with the cool sour cream cutting through the richness beautifully. For a cozy gathering, serve them straight from the baking sheet in the middle of the table, letting everyone pull away cheesy strings of comfort with their fingers.

Delicious Canned Ground Beef Meatballs

Zipping open that familiar can tonight felt like uncovering a secret pantry treasure, one that holds memories of hurried weeknights and cozy family dinners. There’s something quietly comforting about transforming humble canned ground beef into tender, savory meatballs that fill the kitchen with their hearty aroma. These little spheres carry both simplicity and satisfaction in every bite.

Ingredients

– 1 (15 oz) can of savory canned ground beef
– 1/2 cup of fine Italian-style breadcrumbs
– 1/4 cup of freshly grated Parmesan cheese
– 1 large farm-fresh egg
– 2 tablespoons of rich extra virgin olive oil
– 1 teaspoon of aromatic garlic powder
– 1/2 teaspoon of sweet paprika
– 1/4 teaspoon of finely ground black pepper

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Drain the canned ground beef thoroughly in a colander, pressing gently with a paper towel to remove excess liquid.
3. In a medium mixing bowl, combine the drained beef, Italian-style breadcrumbs, freshly grated Parmesan cheese, farm-fresh egg, aromatic garlic powder, sweet paprika, and finely ground black pepper.
4. Mix gently with your hands until just combined, being careful not to overwork the meat mixture.
5. Using a tablespoon measure, portion the mixture and roll between your palms to form 1-inch meatballs.
6. Arrange the meatballs on the prepared baking sheet, spacing them about 1 inch apart.
7. Drizzle the rich extra virgin olive oil evenly over the meatballs.
8. Bake for 18-20 minutes, until the meatballs are golden brown and reach an internal temperature of 165°F.
9. Remove from oven and let rest for 3 minutes before serving.

Buttery soft interiors give way to a lightly crisped exterior, creating a delightful textural contrast that makes these meatballs feel both rustic and refined. Their savory depth pairs beautifully with creamy polenta or tucked into crusty bread for an impromptu sandwich, each variation revealing new dimensions of this humble ingredient’s potential.

Simple Canned Ground Beef Hash

Sometimes the most comforting meals emerge from the simplest ingredients, those humble cans and pantry staples that wait patiently for days when time feels scarce yet nourishment remains essential. This canned ground beef hash transforms basic components into something warm and satisfying, the kind of meal that fills both the kitchen and the spirit with its hearty aroma. It’s a reminder that good food doesn’t need to be complicated to feel like a small, quiet gift to oneself.

Ingredients

– 1 tablespoon of golden, shimmering vegetable oil
– 1 medium yellow onion, finely diced into translucent pieces
– 2 cloves of fragrant garlic, minced to release their pungent aroma
– 1 (15-ounce) can of savory ground beef, drained of excess liquid
– 1 (15-ounce) can of diced potatoes, rinsed and patted dry for crispiness
– 1 teaspoon of smoked paprika, for a subtle, smoky warmth
– ½ teaspoon of coarse kosher salt, to enhance the natural flavors
– ¼ teaspoon of freshly cracked black pepper, for a gentle, earthy kick
– 2 large, sunny-side-up eggs (optional, for serving)

Instructions

1. Heat 1 tablespoon of golden, shimmering vegetable oil in a large, non-stick skillet over medium heat until it shimmers lightly, about 1–2 minutes.
2. Add 1 medium yellow onion, finely diced, and sauté for 4–5 minutes, stirring occasionally, until the onion turns soft and translucent around the edges.
3. Stir in 2 cloves of fragrant garlic, minced, and cook for 1 minute exactly, until the garlic releases its aroma but does not brown.
4. Tip: For deeper flavor, let the onions cook slowly—they should glisten without burning.
5. Add the drained can of savory ground beef to the skillet, breaking it apart with a wooden spoon into small, even crumbles.
6. Cook the beef for 3–4 minutes, stirring frequently, until it is lightly browned and no longer clumped together.
7. Mix in the rinsed and patted-dry diced potatoes, spreading them evenly across the skillet to maximize contact with the heat.
8. Sprinkle 1 teaspoon of smoked paprika, ½ teaspoon of coarse kosher salt, and ¼ teaspoon of freshly cracked black pepper over the hash.
9. Tip: Rinsing the canned potatoes removes excess starch, helping them crisp up instead of turning mushy.
10. Press the hash down gently with the back of your spoon to compact it slightly, then let it cook undisturbed for 5–6 minutes to develop a golden-brown crust on the bottom.
11. Flip sections of the hash with a spatula and cook for another 4–5 minutes, until the potatoes are tender and crisped at the edges.
12. Tip: Avoid over-stirring after pressing—this allows those desirable crispy bits to form.
13. If using eggs, fry 2 large eggs sunny-side-up in a separate pan until the whites are set but the yolks remain runny, about 3–4 minutes over medium-low heat.
14. Serve the hash hot, topped with the sunny-side-up eggs if desired. Delightfully, the hash boasts a satisfying contrast of crispy potato edges and tender beef, all wrapped in smoky paprika warmth. For a cozy twist, try scooping it onto toasted sourdough or folding it into warm tortillas with a sprinkle of sharp cheddar.

Quick Canned Ground Beef Empanadas

Remembering how my grandmother would spend hours in the kitchen, I find comfort in these simpler versions that still carry the warmth of tradition, using pantry staples to create something that feels both nostalgic and wonderfully practical for today’s busy lives. There’s a quiet satisfaction in transforming humble canned ground beef into flaky, golden pockets of savory filling, a small act of kitchen alchemy that never fails to soothe the soul.

Ingredients

– 1 package of flaky, store-bought pie crust dough
– 1 can of savory canned ground beef, well-drained
– ½ cup of finely diced sweet yellow onion
– 1 large clove of aromatic garlic, minced
– 2 tablespoons of rich tomato paste
– 1 teaspoon of warm ground cumin
– ½ teaspoon of smoked paprika
– ¼ cup of frozen sweet peas
– 1 large egg, lightly beaten for glazing
– 1 tablespoon of cool water

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Unroll the store-bought pie crust dough on a lightly floured surface.
3. Use a 4-inch round cutter to cut 8 circles from the dough, re-rolling scraps if needed.
4. Heat a skillet over medium heat and sauté the finely diced sweet yellow onion for 3-4 minutes until translucent.
5. Add the minced aromatic garlic and cook for 1 minute until fragrant.
6. Stir in the well-drained canned ground beef, breaking it up with a spoon.
7. Mix in the rich tomato paste, warm ground cumin, and smoked paprika until combined.
8. Fold in the frozen sweet peas and cook for 2 minutes until heated through, then remove from heat.
9. In a small bowl, whisk together the lightly beaten egg and cool water to create an egg wash.
10. Place 1 tablespoon of the beef filling in the center of each dough circle.
11. Fold the dough over the filling to create a half-moon shape.
12. Use a fork to firmly press and seal the edges, creating a decorative pattern.
13. Brush each empanada generously with the egg wash using a pastry brush.
14. Cut 2-3 small slits in the top of each empanada to allow steam to escape.
15. Arrange the empanadas on the prepared baking sheet, spacing them 1 inch apart.
16. Bake for 18-20 minutes until the crust is golden brown and flaky.
17. Transfer the empanadas to a wire rack to cool for 5 minutes before serving.

Venture into these empanadas and you’ll discover a wonderfully flaky crust that shatters at first bite, giving way to the deeply savory filling where the smoky paprika and cumin mingle with the sweet peas. The texture contrast between the crisp exterior and tender interior makes each bite satisfying, while serving them with a simple side salad or dipping sauce transforms this quick meal into something special enough for casual gatherings.

Savory Canned Ground Beef Lasagna

Musing on the quiet comfort of pantry staples, I find myself drawn to the humble transformation of canned ground beef into something deeply nourishing. There’s a gentle satisfaction in layering familiar ingredients into a lasagna that feels both resourceful and rich, a warm embrace on a cool evening.

Ingredients

– 1 (15-ounce) can savory seasoned ground beef
– 9 no-boil lasagna noodles
– 2 cups creamy whole milk ricotta cheese
– 1 large farm-fresh egg, lightly beaten
– 2 cups shredded low-moisture mozzarella cheese
– 1/2 cup finely grated Parmigiano-Reggiano cheese
– 3 cups robust marinara sauce
– 1 tablespoon rich extra virgin olive oil
– 1 teaspoon aromatic dried oregano
– 1/2 teaspoon finely ground black pepper

Instructions

1. Preheat your oven to 375°F to ensure even baking from the start.
2. In a medium bowl, combine the creamy whole milk ricotta cheese, lightly beaten farm-fresh egg, finely grated Parmigiano-Reggiano cheese, and finely ground black pepper until smooth.
3. Spread 1/2 cup of robust marinara sauce evenly across the bottom of a 9×13-inch baking dish.
4. Arrange 3 no-boil lasagna noodles in a single layer over the sauce, slightly overlapping them.
5. Spoon half of the ricotta mixture over the noodles and spread gently with the back of a spoon.
6. Top with half of the savory seasoned ground beef, breaking it up into small crumbles with a fork.
7. Drizzle 1 cup of robust marinara sauce evenly over the beef layer.
8. Sprinkle 1 cup of shredded low-moisture mozzarella cheese over the sauce.
9. Repeat the layering process: 3 no-boil lasagna noodles, remaining ricotta mixture, remaining savory seasoned ground beef, 1 cup robust marinara sauce, and remaining 1 cup shredded low-moisture mozzarella cheese.
10. Place the final 3 no-boil lasagna noodles on top and cover with the remaining 1/2 cup robust marinara sauce.
11. Drizzle the rich extra virgin olive oil evenly over the sauce and sprinkle with aromatic dried oregano.
12. Cover the baking dish tightly with aluminum foil and bake at 375°F for 30 minutes to allow the noodles to soften and absorb moisture.
13. Remove the foil and continue baking for 15–20 minutes, or until the cheese is golden and bubbly with lightly browned edges.
14. Let the lasagna rest at room temperature for 10–15 minutes before slicing to allow the layers to set neatly. Knowing this lasagna emerges with a wonderfully firm yet tender structure, each slice holds its shape while revealing creamy ricotta pockets and savory beef notes. For a cozy twist, serve it alongside a simple arugula salad dressed with lemon to cut through the richness, or pack leftovers for a satisfying next-day lunch that tastes even deeper after a night’s rest.

Flavorful Canned Ground Beef Tater Tot Bake

Perhaps there are evenings when the thought of cooking feels overwhelming, yet the desire for something comforting remains. This simple bake transforms humble ingredients into a warm embrace, the kind of meal that fills both kitchen and heart with gentle satisfaction. It’s a quiet nod to making the most of what we have, creating something deeply nourishing without fuss.

Ingredients

– 1 (15-ounce) can of savory canned ground beef
– 1 (32-ounce) bag of frozen crispy tater tots
– 1 (10.5-ounce) can of creamy condensed cream of mushroom soup
– 1/2 cup of rich whole milk
– 1 cup of sharp shredded cheddar cheese
– 1/2 teaspoon of aromatic garlic powder
– 1/4 teaspoon of freshly cracked black pepper
– 1/4 cup of thinly sliced fresh green onions

Instructions

1. Preheat your oven to 375°F to ensure even baking from the start.
2. Lightly grease a 9×13-inch baking dish with non-stick spray to prevent sticking.
3. Evenly spread the frozen crispy tater tots in a single layer across the bottom of the dish.
4. In a medium bowl, combine the savory canned ground beef, creamy condensed cream of mushroom soup, rich whole milk, aromatic garlic powder, and freshly cracked black pepper, stirring until fully blended.
5. Tip: For a smoother sauce, whisk the soup and milk together first before adding the beef.
6. Spoon the beef mixture evenly over the tater tots, covering them completely.
7. Sprinkle the sharp shredded cheddar cheese uniformly over the top.
8. Bake in the preheated oven for 35–40 minutes, or until the cheese is golden and bubbly and the edges are lightly browned.
9. Tip: Rotate the dish halfway through baking for consistent browning.
10. Remove from the oven and let it rest for 5 minutes to allow the layers to set.
11. Garnish with thinly sliced fresh green onions just before serving.
12. Tip: For extra crispiness, broil for the final 1–2 minutes, watching closely to avoid burning.
Just out of the oven, it offers a delightful contrast—crispy tater tots beneath a creamy, savory blanket, with the sharp cheddar adding a tangy richness. Serve it straight from the dish with a simple side salad to cut through the warmth, or scoop it into bowls for a cozy, hands-free supper that feels like a gentle hug on a busy night.

Hearty Canned Ground Beef Soup

Gently, as the autumn chill settles in, I find myself reaching for the simple comforts—the kind that require little fuss but fill the kitchen with warmth. This canned ground beef soup is one of those humble treasures, born from pantry staples yet surprisingly soul-satisfying.

Ingredients

– 1 tablespoon rich extra virgin olive oil
– 1 medium yellow onion, finely diced
– 2 cloves fragrant garlic, minced
– 1 (15-ounce) can tender canned ground beef
– 4 cups robust beef broth
– 1 (14.5-ounce) can fire-roasted diced tomatoes
– 2 medium carrots, peeled and sliced into rustic coins
– 2 stalks crisp celery, chopped
– 1 teaspoon dried oregano
– 1/2 teaspoon freshly cracked black pepper
– 1/4 cup fresh parsley, roughly chopped

Instructions

1. Heat 1 tablespoon of rich extra virgin olive oil in a large Dutch oven over medium heat until it shimmers.
2. Add 1 finely diced medium yellow onion and sauté for 5–7 minutes, until translucent and fragrant.
3. Stir in 2 minced cloves of fragrant garlic and cook for 1 minute, just until aromatic.
4. Pour in the entire 15-ounce can of tender canned ground beef, breaking it apart with a wooden spoon.
5. Cook the beef for 4–5 minutes, until lightly browned and heated through.
6. Tip: For deeper flavor, let the beef develop a slight crust before stirring.
7. Add 4 cups of robust beef broth, scraping the bottom of the pot to lift any browned bits.
8. Stir in the 14.5-ounce can of fire-roasted diced tomatoes with their juices.
9. Add 2 sliced medium carrots and 2 chopped stalks of crisp celery.
10. Sprinkle in 1 teaspoon of dried oregano and 1/2 teaspoon of freshly cracked black pepper.
11. Bring the soup to a gentle boil, then reduce the heat to low.
12. Simmer uncovered for 25–30 minutes, until the carrots are tender when pierced with a fork.
13. Tip: A slow simmer helps the flavors meld without overcooking the vegetables.
14. Stir in 1/4 cup of roughly chopped fresh parsley just before serving.
15. Tip: Reserve a sprinkle of parsley for garnish to add a fresh, bright finish.

Perfectly, this soup settles into a comforting balance—the tender ground beef melds with the sweet carrots and smoky tomatoes, while the broth remains light yet deeply savory. Serve it with a thick slice of crusty bread for dipping, or stir in a handful of spinach at the end for a vibrant twist.

Tasty Canned Ground Beef Quesadillas

Zestful memories of childhood pantry meals come flooding back whenever I open a can of ground beef, those humble ingredients transforming into something unexpectedly comforting when paired with melted cheese and warm tortillas. There’s a quiet satisfaction in creating nourishment from simple staples, a gentle reminder that delicious meals don’t require complexity to feel special. These quesadillas carry that same soul-warming quality, perfect for busy evenings when time feels scarce but the need for something satisfying remains strong.

Ingredients

– 1 (12-ounce) can of savory cooked ground beef, drained
– 4 large flour tortillas, soft and pliable
– 2 cups of freshly shredded sharp cheddar cheese, with its rich golden hue
– 1/4 cup of finely diced sweet white onion
– 2 tablespoons of rich extra virgin olive oil
– 1 teaspoon of aromatic ground cumin
– 1/2 teaspoon of smoked paprika, for its deep crimson color and subtle smokiness
– 1/4 teaspoon of finely ground black pepper

Instructions

1. Heat 1 tablespoon of rich extra virgin olive oil in a large skillet over medium heat until it shimmers slightly.
2. Add 1/4 cup of finely diced sweet white onion and cook for 3-4 minutes until translucent and fragrant.
3. Stir in the drained 12-ounce can of savory cooked ground beef, breaking apart any large chunks with your spatula.
4. Sprinkle 1 teaspoon of aromatic ground cumin, 1/2 teaspoon of smoked paprika, and 1/4 teaspoon of finely ground black pepper over the beef mixture.
5. Cook the seasoned beef for 5-6 minutes, stirring occasionally, until heated through and lightly browned.
6. Remove the beef mixture from the skillet and wipe the skillet clean with a paper towel.
7. Place one soft flour tortilla in the dry skillet over medium-low heat.
8. Sprinkle 1/2 cup of freshly shredded sharp cheddar cheese evenly over half of the tortilla.
9. Spoon one-quarter of the beef mixture over the cheese-covered half of the tortilla.
10. Fold the bare half of the tortilla over the filling, pressing down gently with your spatula.
11. Cook for 2-3 minutes until the bottom develops golden brown spots and the cheese begins to melt.
12. Carefully flip the quesadilla using a wide spatula and cook for another 2-3 minutes until the second side is equally golden and the cheese is fully melted.
13. Transfer the finished quesadilla to a cutting board and repeat the process with the remaining tortillas, beef mixture, and cheese.
14. Cut each quesadilla into three wedges using a sharp knife or pizza cutter. Crisp edges give way to a wonderfully gooey center where the sharp cheddar melds beautifully with the savory beef. Consider serving these with a dollop of cool sour cream or vibrant salsa for contrasting temperatures and textures that elevate each bite.

Easy Canned Ground Beef Pasta Bake

Keeping things simple in the kitchen sometimes yields the most comforting results, especially on days when time feels scarce but the heart still craves something warm and nourishing. This pasta bake comes together with humble ingredients, transforming pantry staples into a meal that feels both effortless and deeply satisfying. Kind of like a quiet afternoon spent puttering around the kitchen, it fills the house with gentle aromas and promises a cozy dinner.

Ingredients

• 1 tablespoon rich extra virgin olive oil
• 1 medium yellow onion, finely diced
• 2 cloves fresh garlic, minced
• 1 (15-ounce) can savory canned ground beef
• 1 (24-ounce) jar robust marinara sauce
• 8 ounces dried rotini pasta
• 2 cups freshly shredded mozzarella cheese
• 1/4 cup finely grated Parmesan cheese
• 1 teaspoon dried Italian seasoning
• 1/2 teaspoon coarse kosher salt
• 1/4 teaspoon cracked black pepper

Instructions

1. Preheat your oven to 375°F to ensure it’s perfectly heated for baking.
2. Bring a large pot of salted water to a rolling boil over high heat.
3. Add the dried rotini pasta to the boiling water and cook for exactly 9 minutes, stirring occasionally to prevent sticking.
4. While the pasta cooks, heat 1 tablespoon of rich extra virgin olive oil in a large skillet over medium heat.
5. Sauté 1 finely diced medium yellow onion in the oil for about 5 minutes, until it turns translucent and fragrant.
6. Stir in 2 minced cloves of fresh garlic and cook for 1 more minute, just until the garlic releases its aroma.
7. Add the entire can of savory canned ground beef to the skillet, breaking it up with a spoon as it heats through.
8. Pour in the jar of robust marinara sauce, then sprinkle in 1 teaspoon dried Italian seasoning, 1/2 teaspoon coarse kosher salt, and 1/4 teaspoon cracked black pepper.
9. Let the sauce simmer gently for 8 minutes, stirring occasionally to allow the flavors to meld together.
10. Drain the cooked pasta thoroughly and immediately combine it with the sauce in the skillet, tossing to coat every piece evenly.
11. Transfer the saucy pasta mixture into a 9×13-inch baking dish, spreading it into an even layer.
12. Top generously with 2 cups of freshly shredded mozzarella cheese, followed by 1/4 cup of finely grated Parmesan cheese.
13. Bake uncovered in the preheated 375°F oven for 20 minutes, or until the cheese is fully melted and develops golden spots.
14. Switch the oven to broil for the final 2–3 minutes to create a beautifully bubbly, lightly browned cheese crust, watching carefully to avoid burning.
15. Remove the bake from the oven and let it rest for 5 minutes before serving to allow the layers to set.

Serving this straight from the baking dish feels wonderfully communal, the cheese stretching with each scoop. Soft edges of pasta cradle the savory beef in a tomato-rich sauce that’s both hearty and bright. Sometimes I’ll scatter fresh basil over the top just before serving, or pair it with a simple green salad for a complete, comforting meal that welcomes everyone to the table.

Delicious Canned Ground Beef Stuffed Zucchini

Remembering those quiet autumn afternoons when the garden overflowed with late-season bounty, I found myself reaching for simple ingredients that could transform into something deeply comforting. Rustling through the pantry, the humble canned ground beef and those last few zucchini on the counter whispered of possibilities, of a meal that would fill the kitchen with the kind of warmth that settles right into your bones.

Ingredients

• 4 medium-sized, firm zucchini
• 1 (14.5 oz) can of savory canned ground beef, drained
• 1 cup of finely grated, sharp Parmesan cheese
• 1/2 cup of soft, fresh breadcrumbs
• 1/4 cup of rich, extra virgin olive oil
• 2 large, farm-fresh eggs, lightly beaten
• 1 small yellow onion, finely diced
• 2 cloves of aromatic garlic, minced
• 1 teaspoon of dried, fragrant oregano
• 1/2 teaspoon of finely ground black pepper
• 1/4 teaspoon of flaky sea salt

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with a drizzle of olive oil.
2. Slice each zucchini in half lengthwise, then use a small spoon to carefully scoop out the soft inner flesh, leaving a 1/4-inch thick shell. (Tip: A grapefruit spoon works wonderfully for this task, its serrated edge gliding through the flesh effortlessly.)
3. Chop the scooped zucchini flesh into small pieces and set aside.
4. Heat 2 tablespoons of olive oil in a large skillet over medium heat until it shimmers.
5. Add the diced onion and cook for 4-5 minutes, stirring occasionally, until it becomes translucent and fragrant.
6. Stir in the minced garlic and cook for 1 more minute, just until its aroma blooms.
7. Add the chopped zucchini flesh to the skillet and cook for 5-6 minutes, until it softens and releases its moisture.
8. Transfer the skillet contents to a large mixing bowl and allow to cool for 5 minutes.
9. Add the drained canned ground beef, 3/4 cup of Parmesan cheese, breadcrumbs, beaten eggs, oregano, black pepper, and salt to the bowl.
10. Mix everything together with your hands or a spoon until fully combined. (Tip: Using your hands helps you feel when the mixture holds together nicely, which means it’s ready for stuffing.)
11. Spoon the beef mixture evenly into the hollowed zucchini boats, pressing down gently to pack it in.
12. Arrange the stuffed zucchini in the prepared baking dish and drizzle with the remaining 2 tablespoons of olive oil.
13. Sprinkle the remaining 1/4 cup of Parmesan cheese over the tops.
14. Bake for 25-30 minutes, until the zucchini is tender when pierced with a fork and the tops are golden brown. (Tip: For extra browning, switch the oven to broil for the final 2-3 minutes, watching carefully to prevent burning.)

Perfectly tender zucchini gives way to a savory, well-seasoned filling that carries the deep, comforting flavor of the beef. The golden Parmesan crust adds a delightful crunch against the soft interior, making each bite a lovely contrast. Perhaps serve these alongside a simple arugula salad dressed with lemon, letting the bright greens play against the richness of the stuffed boats.

Simple Canned Ground Beef Fried Rice

Canned goods often get a bad rap, but sometimes they hold quiet potential for quick, comforting meals that require little effort on tired evenings. This simple fried rice transforms humble pantry staples into something warm and satisfying, the kind of meal that feels like a small victory when energy is low.

Ingredients

– 2 tablespoons of fragrant toasted sesame oil
– 1 small yellow onion, finely diced
– 2 cloves of garlic, minced until fragrant
– 1 (12-ounce) can of tender ground beef, drained
– 3 cups of chilled, day-old jasmine rice
– 2 large farm-fresh eggs, lightly beaten
– 3 tablespoons of rich soy sauce
– 1 cup of frozen mixed vegetables (peas, carrots, corn)
– 2 thinly sliced green onions for garnish

Instructions

1. Heat 2 tablespoons of fragrant toasted sesame oil in a large skillet or wok over medium-high heat until it shimmers, about 1 minute.
2. Add 1 small yellow onion, finely diced, and sauté for 3–4 minutes until translucent and fragrant.
3. Stir in 2 cloves of garlic, minced until fragrant, and cook for 30 seconds until golden and aromatic.
4. Add 1 (12-ounce) can of tender ground beef, drained, breaking it apart with a spatula, and cook for 2–3 minutes until lightly browned.
5. Push the beef mixture to one side of the skillet and pour 2 large farm-fresh eggs, lightly beaten, into the empty space.
6. Scramble the eggs for 1–2 minutes until fully set but still soft, then mix them into the beef.
7. Tip: Using chilled, day-old rice prevents mushiness—it fries up fluffier and separates easily.
8. Add 3 cups of chilled, day-old jasmine rice to the skillet, stirring to break up any clumps.
9. Drizzle 3 tablespoons of rich soy sauce evenly over the rice and toss for 2 minutes until everything is well-coated and heated through.
10. Tip: For even cooking, spread the rice in a thin layer and let it sit for 30 seconds before stirring—this creates a slight crispness.
11. Stir in 1 cup of frozen mixed vegetables (peas, carrots, corn) and cook for 2–3 minutes until tender but still vibrant.
12. Tip: Garnish just before serving to keep the green onions fresh and crisp, adding a pop of color.
13. Remove from heat and sprinkle with 2 thinly sliced green onions for garnish.
Buttery scrambled eggs meld with the savory beef, while the rice absorbs every drop of soy and sesame. Serve it straight from the skillet, maybe with a drizzle of sriracha for those who crave heat, or pack it cold for a next-day lunch that tastes even better.

Quick Canned Ground Beef Enchiladas

Lately, I’ve been thinking about those evenings when time feels scarce but the heart still yearns for something warm and comforting to gather around the table. This recipe for quick canned ground beef enchiladas came to me during one such quiet moment, a simple solution that doesn’t compromise on flavor or the gentle ritual of preparing a meal together.

Ingredients

– 1 (15-ounce) can of savory seasoned ground beef
– 8 soft corn tortillas
– 2 cups of rich, smoky red enchilada sauce
– 1 cup of finely shredded sharp cheddar cheese
– 1/2 cup of finely diced sweet white onion
– 2 tablespoons of vibrant vegetable oil
– 1/4 cup of fresh, chopped cilantro
– 1 teaspoon of earthy ground cumin

Instructions

1. Preheat your oven to 375°F to ensure it’s perfectly heated for baking.
2. Warm the 2 tablespoons of vibrant vegetable oil in a skillet over medium heat for about 1 minute until it shimmers lightly.
3. Soften the 8 soft corn tortillas one by one in the hot oil for 10-15 seconds per side until pliable but not crisp. Tip: Briefly frying tortillas prevents them from cracking when rolled.
4. In a mixing bowl, combine the entire can of savory seasoned ground beef with the 1/2 cup of finely diced sweet white onion and 1 teaspoon of earthy ground cumin, stirring until evenly incorporated.
5. Spoon approximately 1/4 cup of the beef mixture onto the center of each softened tortilla.
6. Roll each tortilla tightly around the filling and place them seam-side down in a 9×13-inch baking dish.
7. Pour the 2 cups of rich, smoky red enchilada sauce evenly over the rolled tortillas, covering them completely. Tip: Letting the sauce seep to the bottom of the dish infuses every bite with moisture.
8. Sprinkle the 1 cup of finely shredded sharp cheddar cheese uniformly over the sauced enchiladas.
9. Bake in the preheated oven for 18-20 minutes, until the cheese is fully melted and bubbly with golden edges. Tip: For extra browning, broil for the final 1-2 minutes while watching closely to avoid burning.
10. Remove from the oven and garnish with the 1/4 cup of fresh, chopped cilantro. Zesty and warmly spiced, these enchiladas emerge with tender tortillas hugging the savory filling, the cheese forming a delicate crust that gives way to a saucy, comforting interior. Try serving them alongside a crisp jicama slaw or topped with a dollop of cool sour cream for a refreshing contrast.

Summary

Effortless meals await with these 20 quick canned ground beef recipes! Perfect for busy weeknights, they prove convenience doesn’t mean sacrificing flavor. We’d love to hear which recipes become your family favorites—leave a comment below and share this roundup on Pinterest to help other home cooks discover these delicious solutions!