Name: Philly Cheesesteak Casserole
Yield: 4 servings
Ingredients: 3/4 pound lean ground beef; 1 cup medium red bell pepper (thinly sliced ); 1 cup medium green bell pepper (thinly sliced ); 1/2 cup medium yellow onion (diced ); 1 cup mushrooms (diced); 1 Tablespoon minced garlic; 1 1/2 teaspoons Italian seasoning; 1 teaspoon paprika; 3 cups frozen cauliflower rice; 4 ounces plain Greek yogurt; 1/2 cup mozzarella cheese (shredded)

Philly Cheesesteak Casserole

January 15, 2026 by Dinner Tonight

This family-friendly, delicious Philly Cheesesteak Casserole is a quick way to use up leftover ground beef. It packs a nutritious punch with protein, vegetables, and great flavor!

You can use this recipe to feed the whole family or portion out for meal prep lunches.

Philly Cheesesteak Casserole

Servings

4 servings

Servings

4 servings

Philly Cheesesteak Casserole

Servings

4 servings

Servings

4 servings

Ingredients

3/4 pound lean ground beef
1 cup medium red bell pepper thinly sliced
1 cup medium green bell pepper thinly sliced
1/2 cup medium yellow onion diced
1 cup mushrooms diced
1 Tablespoon minced garlic
1 1/2 teaspoons Italian seasoning
1 teaspoon paprika
3 cups frozen cauliflower rice
4 ounces plain greek yogurt
1/2 cup mozzarella cheese shredded

Servings: servings

Units:

Instructions

In a large, oven safe skillet over medium heat, add the bell peppers, onions, and garlic. Cook about 5 minutes and add the pre-cooked ground beef. Continue cooking until beef is warm and vegetables are tender.
Reduce the heat to low, add the seasonings and stir to incorporate. Add cauliflower rice and plain Greek yogurt. Stir into the meat mixture until well incorporated.
Top with shredded mozzarella, covering top of skillet mixture. Bake for 10-12 minutes or until cheese is melted.
Carefully remove from oven, let sit 5-10 minutes. Garnish with fresh parsley, if desired, before serving.
Note: If you don’t have an oven safe skillet, you can spread the mixture into a 9x13 casserole dish after step 3 (before adding the cheese).

Burger Bowls with Sweet Potato Wedges

January 15, 2026 by Dinner Tonight

Life gets busy, but you still have to eat! These Burger Bowls are a delicious addition to any menu–packed with protein, fiber & flavor!

Plus, this recipe allows you to prep extra ground beef for other meals during the week. Stay tuned for another recipe to add to your weekly menu to use up that extra ground beef.

Burger Bowls with Sweet Potato Wedges

Servings

4 servings

Servings

4 servings

Burger Bowls with Sweet Potato Wedges

Servings

4 servings

Servings

4 servings

Ingredients

Bowl

3/4 pound lean ground beef
8 cups of greens of choice
Burger Toppings: onions (1/2 cup), tomatoes (1/2 cup), cheese (1/4 cup), 1/4 cup pickles

Sweet Potato Wedges*

1 medium sweet potatoes washed
1/2 Tablespoon Avocado Oil
1/2 teaspoon garlic powder
1/2 teaspoon chili powder
2 Tablespoons parsley for garnish

Sauce

1/2 cup plain nonfat Greek yogurt
2 Tablespoons low-sodium ketchup
2 teaspoons yellow mustard
1 teaspoon white vinegar or apple cider vinegar
1/2 teaspoon onion powder

Servings: servings

Units:

Instructions

If using frozen sweet potato fries, bake them according to the package and skip to step 6.
Preheat oven to 400 degrees F. Line a large, rimmed baking sheet with parchment paper
While oven preheats, slice sweet potato (with skin intact) into wedges about ¼ to ½ inch thick. Place sweet potato wedges on the baking sheet.
In a small bowl, combine oil, garlic powder, and chili powder. Drizzle over sweet potatoes and toss well to coat.
Arrange sweet potatoes in a single layer on baking sheet and bake for 20-25 minutes, flipping when undersides have begun to crisp. Baking time may vary based on the thickness of potato slices and amount of moisture in the potatoes
While potatoes are in the oven, prepare the rest of the ingredients.
In a large skillet, over medium heat add ground to skillet, season with salt and pepper. Break up and cook the ground beef to a temperature of 155 degrees F or until no longer pink. Cook your 3 lbs. of ground beef and set aside 1 lbs for this recipe. Cool and save the other meat for other recipes.
Make the sauce by adding all ingredients to a small bowl and stirring until smooth. Taste and adjust seasonings as needed. Set aside
Assemble bowls by placing 2 cups of leafy greens in each bowl. Top each bowl with 4 oz (¼ pound) of ground beef and the rest of your favorite burger toppings. Add a few sweet potato wedges or serve on the side. Drizzle special sauce over burger bowl and enjoy.

Recipe Notes

*Can use store-bought sweet potato fries to save time, this may alter the nutritional information.

Chili

January 23, 2024 by Dinner Tonight

Dinner doesn’t have to be complicated. By using some staples in your kitchen – ground beef from the freezer, canned tomatoes, and beans along with spices from the pantry and a slow cooker this chili will be ready for you when you walk in the door. This hearty comfort food is perfect any time of the year.

Chili

Servings

8 1 cup servings

Servings

8 1 cup servings

Chili

Servings

8 1 cup servings

Servings

8 1 cup servings

Ingredients

1 pound lean ground beef 97/3
1 cup green bell pepper chopped
1 cup yellow onion chopped
4 cloves garlic minced
2 tablespoons jalapeno pepper diced (approximately ½ medium jalapeno pepper)
15 ounce can no-salt-added diced tomatoes
15 ounce can no salt added tomato sauce
15 ounce can low sodium pinto beans drained and rinsed
15 ounce can low sodium black beans drained and rinsed
1 cup low-sodium beef broth
2 teaspoon ground chili pepper
2 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon dried oregano
1 cup lowfat cheddar cheese shredded

Servings: 1 cup servings

Units:

Instructions

Wash your hands and clean your preparation area. Rinse fresh vegetables under cool running water and rinse can lids before opening.
In a medium skillet brown the ground beef along with the bell pepper, onion, jalapeno and garlic. Once ground beef is browned add it to the slower cooker.
To the slow cooker, add the diced tomatoes, tomato sauce, pinto and black beans, beef broth, chili pepper, cumin, paprika, and oregano. Stir to combine.
Turn slower cook on HIGH for 4 to 6 hours to cook or LOW for 8 to 10 hours to cook.
To serve top each serving of chili with 2 tablespoons of cheddar cheese.

Recipe Notes

Creamy Hamburger Potato Soup

December 12, 2022 by Dinner Tonight

CREAMY + CHEESY – You don’t want to miss out on this loaded potato soup. It’s full of protein and creamy enough to satisfy your cravings!

Creamy Hamburger Potato Soup

CourseMain Dish

Servings

12 2 cup servings

Servings

12 2 cup servings

Creamy Hamburger Potato Soup

CourseMain Dish

Servings

12 2 cup servings

Servings

12 2 cup servings

Ingredients

1 pound lean ground beef
1 cup yellow onion diced
6 cup russet potatoes diced
1 teaspoon kosher salt
1 teaspoon ground black pepper
1 teaspoon Cajun creole seasoning
4 cup low sodium chicken broth
1 cup skim milk
1 cup low-fat cheddar cheese shredded
1/2 cup green onion

Servings: 2 cup servings

Units:

Instructions

Wash your hands and clean your countertops. Rinse produce under cool running water before slicing.
Brown ground beef with yellow onion in a dutch oven or soup pot. Remove from pan and reserve for later.
Add diced potatoes to the pot with salt, pepper, and cajun seasoning. Saute for 3-5 minutes.
Add chicken broth to pot, bring to a boil, and cook potatoes until soft.
Using a potato masher, mash potatoes until they reach your desired consistency.
Add cooked ground beef, milk, ½ cup of shredded cheese, and ¼ cup of green onion.
Simmer for about 30 minutes or until ready to serve.
Serve garnished with remaining cheddar cheese and green onion.

Recipe Notes

Beef Stuffed Acorn Squash

September 30, 2022 by Dinner Tonight

It’s fall somewhere, right? Try out this cozy Beefy Stuffed Acorn Squash to make good use of those squashes available at the grocery store!

Beef Stuffed Acorn Squash

CourseMain Dish

Servings

6 servings

Servings

6 servings

Beef Stuffed Acorn Squash

CourseMain Dish

Servings

6 servings

Servings

6 servings

Ingredients

3 each each acorn squash
2 teaspoons olive oil
1/2 teaspoon cinnamon ground or to taste
1 pound ground beef 97% lean
1 small white onion
1/2 Tablespoon minced garlic
1/2 teaspoon ginger ground
14.5 ounce peas and carrots unsalted, drained and rinsed
14.5 ounce diced tomatoes no salt added
1 teaspoon cumin ground
1 teaspoon coriander ground
1 teaspoon chili powder
1 teaspoon turmeric
1/2 teaspoon black pepper
1/2 teaspoon salt

Servings: servings

Units:

Instructions

Wash your hands and clean your preparation area. Rinse acorn squash under cool running water to remove dirt and debris. Preheat oven to 375*F.
On a cutting board, slice each acorn squash in half as well as cut a slice off of the bottoms of each half, so the squash rests, inside pointing up. Remove the seeds and fibrous strands.
Rest the six squash halves facing up on a baking sheet. Distribute the olive oil over the flesh of the squash, and sprinkle cinnamon over the halves.
Roast in the oven for 35 minutes.
While squash is roasting, in a large skillet over medium to medium-high heat, begin to brown the meat and discard any excess fat. Add in the onion, garlic, and ginger and cook until the onion is soft.
Add the drained peas and carrots, and diced tomatoes plus their juices to the pan. Begin to heat through.
Add in all of the spices and cook until flavors are combined.
Remove the squash from the oven and spoon the beef mixture into the centers of the squash halves. Return the stuffed squash halves to the oven and cook for another 20 minutes. Cover with foil if you are worried about the beef mixture drying out.
Remove and serve hot. Remove the skin of the acorn squash and discard it as you are eating.

Recipe Notes

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