I make taco salads sometimes for something really easy. I follow the instructions for cooking the meat on the back of the taco seasoning packet, and put lettuce into individual bowls, then top with chopped tomatoes, cilantro (or just use salsa for those 2 ingredients), sour cream, avocado, a little grated cheese, and somewhat crunched up tortilla chips on top. I also like the green cilantro-based salad dressing (forget which brand... El Torito ?).

Can keep it "lighter" by using more salsa and less of some of the other items.

Hamburger steak and gravy. You can make it plain, husbands choice or add onion powder and garlic powder, mine.

Rolled cabbage soup, without rolling the cabbage. I've made Rachel Ray's version several times.

https://www.foodus.com/rachael-ray-stuffed-cabbage-without-the-roll-recipe/

Stuffed peppers are wayyyyy faster/easier than stuffed cabbage but I enjoy both. Not going to help your current situation but i often make stuffed peppers vegetarian.. stuffed cabbage is always with ground beef.

I haven't made the specific recipe Ljwrar shares above but I have made stuffed cabbage soup -- so good and so much less effort! Stuffed pepper soup is also very good!

I used to make hamburger stroganoff that we loved. I was trying to wean my husband from meat heavy meals, so used LOTS of mushrooms and spare amount of hamburger. I sub yogurt for the sour cream, so it is less caloric and healthier.

I make a vegetable beef soup in the instant pot that is super quick, lighter and very good. A crock pot should work too.

Yes to stuffed peppers. I fry diced onions in bacon and add it to a bowl with minced garlic or garlic powder, S&P, cooked rice and ground beef and mix. Clean and cut the peppers in half. Stuff with the mixture. Your choice how to cook them: cover and bake in an oven in roasting pan in one layer, or put them in a crock pot and let them cook all day, or put them on the stove top in a dutch oven and let them simmer. However you choose, be sure to put tomato sauce of some sort on them so they have some juice to cook in.

MIL used to make stuffed zucchini too, esp toward the end of the season when they approached baseball bat size!

I’ve only made these recipes with ground turkey since I don’t eat beef, but they’re written for beef, so I assume they’re good that way too!

http://www.lizzywrite.com/2010/05/korean-beef.html

I make this one using regular jasmine rice, not precooked. I also make the salad a little ahead so the flavors have time to marry.

https://www.publix.com/recipe/thai-beef-with-carrot-basil-salad

I use ground beef to make filling for burritos - easy skillet dinner. Brown beef, drain fat, add a can of drained black beans and a good amount of chili powder, heat and smush some of the beans. Put in flour tortillas topped with shredded cheese. Roll and put salsa, chopped avocado, sour cream and chopped scallions over them. Knife and fork meal...

Tacos. All you need is a packet of taco seasoning, corn tortillas, cheese, lettuce and the hamburger. If desired, garnish with chopped tomatoes, slices of avocado and taco sauce or salsa. Quick, easy and delicious! :)

Funny — I made stuffed bell peppers for my dad last night! One of his favs. It’s definitely not light fare, though, so I won’t post the recipe unless you’d like. It’s pretty basic, but tasty. :)

Taco soup is good; I use a pound of ground beef for a big pot.

Taco salad is another. Just use taco seasoning when cooking the beef, lettuce, corn, beans, shredded cheese, and dressing you like … add avocado slices, sour cream, tortilla strips, and salsa to garnish.

Beef nachos are always good and easy.

I made stuffed mushrooms once using various types of ground beef filling.

I usually use ground chicken for lettuce wraps, but beef would be good, too.

This is a southern thing, but on a cold night a big pot of seasoned and simmered all day pinto beans, with ground beef added, and served with hot buttered cornbread is some good eating. :D I serve with diced Vidalia onion and Tabasco sauce to sprinkle on top.

ETA: Hmm. Rereading, none of my meals are light fare. All pretty heavy.

I made a version of unstuffed cabbage after reading the Lazy Cabbage Rolls thread last fall. You use all the ingredients of stuffed cabbage but you shred the cabbage instead of stuffing it so it's much easier. I made the ground beef into meatballs for my version. My directions are the last post on the thread.

https://www.gardenweb.com/discussions/6315925/lazy-cabbage-rolls#n=46

The only thing I make with ground beef is the old Calico Beans. Otherwise I use ground turkey or italian turkey sausage. I make burrito meat with ground turkey but could be made with beef.

Annie: "

Annie Deighnaugh

1 hour ago

"You can use ground beef in shepherd's pie instead of lamb."

In which case it is called cottage pie, because shepherds don't herd cattle.

And maybe it might be best renamed cowboy's pie.

Korean beef bowls.

I bought grd.beef and a couple green peppers today to make stuffed peppers in the crock pot one day this coming week. I pour tomato soup over the stuffed peppers, not diluted, as the steam in the crock pot turns it to a nice sauce.

Taco salad sounds good,too.

My mom used to make Big Biscuit Bake, which I think was a back-of-the-box recipe from Bisquick from the 50s or 60s. It's more in the comfort food category, as it's basically hamburger stew with dumplings. Tasty, though.

I was shocked that I couldn't find the recipe online, but it was basically browned hamburger, cream of mushroom soup (I think originally cream of vegetable, but I think Campbell's stopped making that), and a can of Veg-All. Top with a layer of biscuit dough and bake until the dough is golden and cooked through. Spread sour cream over the biscuit, sprinkle with Parmesan cheese and parsley and put it back in the over briefly to get everything warm and bubbly. If canned soup and veg-all isn't classy enough, it's easy enough to elevate the recipe with a home-made creamy base and fresh veggies.

I am on board with stuffed peppers and tacos. I also love using it along with onion, peppers, mushrooms and mozarella cheese for a yummy cheesesteak.

In Texas we have a place called Texadelphia. When I was in college in Austin, there was only one and it was on the main street of the university. It was really small. People would be in a line that would go on forever, then they would also wait for one of maybe 8 booths if they wanted to dine in. Now there a few other in various places.

They did not use ground beef. However, this just made think of their cheesesteaks. I would get mine with onions, beef and mozzarela. Then I would have then add jalepenos on the top.

They had this sauce that I loved, called mustard blend. It was top secret until someone decades later figured out what went into making it.

Here is the recipe. I highly recommend giving it a try!

1/4 cup mayo

3 tablespoons spicy brown mustard (i use Gulden's)

2 teaspoons teriyaki sauce

1 teaspoon honey (to taste)

Apologies, I went a bit off topic.

Here's some ideas: https://www.tasteofhome.com/collection/what-to-do-with-a-pound-of-ground-beef/

Both of the Japanese women who took care of me when I was little--and they were in Japan until adulthood--made fried rice with ground beef. I still love it.

And also one meal I like on occasion is ground beef cooked as if it is going to be added to spaghetti sauce, plus mashed potatoes, and a vegetable--in the winter stewed tomatoes. A kind of down-market, Catholic grade school lunch style meal, but very satisfying on some level.

Mom used to make what she called "hash" as that's what her mother called it. Browned up ground beef with cooked mixed vegetables: peas, carrots, onions, green beans, whatever else. Knowing Mom, she used the mixed frozen veggies.

Lettuce wraps.

We eat a lot of ground beef and enjoy the basics like meatballs and meatloaf. I often make taco style ground beef with lots of extra veggies, which extends the meat and makes it a healthier dish.

For 1# of ground beef I saute in olive oil:

1 carrot, finely grated

1 onion, chopped

1 sweet pepper, chopped

2/3 cup chopped tomatoes

2-3 cloves garlic, chopped

1 tsp. cumin seeds

1 tsp. salt
1 tsp. oregano
1 tsp. marjoram(optional)
2-3 Tbs. ground chiles or paprika

Black pepper to taste

Add ground beef when veggies are mostly cooked, push veggies to the side, brown meat and break up well.

Once meat is mostly cooked add:

1 drained can of beans

1 cup frozen corn kernels

Cover and simmer for about 5-6 minutes, until done.

The carrot may seem weird, but finely grated, it disappears into the mix, and adds a touch of sweetness.

To kick it up a notch, I use smoked salt and paprika.

I like to melt some cheese on it and top with chopped lettuce/salad, chips, and salsa for a taco salad.

And I also make a simple beef and broccoli saute with linguini or soba - just ground beef, garlic, roughly chopped broccoli, S&P and coriander, tossed together with the noodles. It's good hot or cold.

What about pastitio? That's a rich, yummy casserole that uses ground beef.

Thanks for the great suggestions, everyone. I had most of the ingredients for the Thai beef with carrot and basil salad that Porkandham shared, and I bought the few remaining ingredients this evening. So I'm trying that first.

The more flexible recipes that allow for more vegetables will work, too. I'm also going to try stuffed peppers--I found a recipe that uses quinoa, which I have on hand, instead of rice. (I had no idea you could make those in a crock pot.)

Thanks, Eileen, for the cabbage thread--lots of good ideas there. And I bought a Berbere blend a few weeks ago that will work in a few of those recipes.

Crack Slaw.

ground beef

shredded cabbage

coconut aminos or soy sauce

garlic or garlic powder

ginger or ground ginger

a bit of sweetener (I use 3-5 drops of Sucra)

pepper

adjust salt

brown the beef, add the seasonings, add the cabbage, let the cabbge wilt a little, add the aminos or soy sauce, cover for a few minutes, then stir in sweetener, adjust the salt, and eat.

No matter how much of this I make, there are never any leftovers. Aptly named!!

Thanks, Springroz! All ingredients I readily have on hand.

I don't usually use a recipe for stuffed cabbage soup but my plans changed today which changed my dinner plans. In about 15 min (when my grocery order arrives), I am going to give this recipe a try... with a few minor changes.

Stuffed Cabbage Soup Recipe | EatingWell

That looks light and perfect, Funky!

Okonomiyaki with ground beef. So good!

Well my grocery delivery driver got lost and ignored my texts to get her in the right area of town <eyeroll> ... so may not have time to make it this afternoon. :( Hoping my evening plans don't go ALL evening. I will make it tomorrow if not today.

It has been that kind of a day!

I made a slightly different version of these kebabs using a NYT recipe, which is behind a paywall so sharing this instead: grilled beef kebabs

I did make them in the summer, and grilled them outdoors. I imagine you could grill/broil them indoors as well.

Larb made with ground beef.

I know I'm throwing out a bunch of things that probably don't interest to you, but I like thinking of them!

Mu Shu in moments from Epicurious

The recipe calls for chicken but I've also made this with ground beef and ground pork. It's basically an Asian taco.

1/4 cup peanut or vegetable oil

2 large eggs, lightly beaten

2 teaspoons finely grated peeled fresh ginger

1 garlic clove, finely chopped

1/4 teaspoon dried hot red pepper flakes

1 (16-oz) bag coleslaw mix

1/4 cup water

2 tablespoons soy sauce

1 teaspoon Asian sesame oil

1 bunch scallions, coarsely chopped

8 (6-inch) flour tortillas (not low-fat)

2 1/2 to 3 cups coarsely shredded cooked chicken, without skin (from a 2-lb rotisserie chicken)

Accompaniments: hoisin sauce; chopped scallions

Step 1

Heat 1 tablespoon oil in a 12-inch heavy skillet over high heat until hot but not smoking, then cook eggs, stirring, until just cooked through. Transfer scrambled eggs to a plate. Add remaining 3 tablespoons oil to skillet and heat until hot but not smoking, then cook ginger, garlic, and red pepper flakes, stirring, until garlic is golden, about 1 minute. Add coleslaw mix and 2 tablespoons water and cook, covered, stirring occasionally, until coleslaw is wilted, about 5 minutes.

Step 2

Stir together soy sauce, sesame oil, remaining 2 tablespoons water, and hoisin sauce in a small bowl. Add to coleslaw mixture along with scallions and eggs and cook, stirring, 2 minutes. Remove from heat. Immediately put tortillas between 2 dampened paper towels on a microwave-safe plate and microwave on high power until tortillas are hot, about 1 minute.

Step 3

To assemble, spread hoisin on each tortilla and top with mu shu mixture, chicken, and scallions, then roll up.

I make an easy vegetable beef soup with hamburger occasionally. If you want the recipe, let me know and I will post. It looks like you've already gotten a lot of good ideas.