These high protein ground beef casseroles make family dinners easier to plan and satisfying to serve. You’ll find practical ideas with familiar ingredients, plenty of flavor, and protein to help keep everyone full. Save a few favorites for busy weeknights or make-ahead meals.
Helpful Tips Before You Start
A few simple steps can make high-protein ground beef casseroles easier to prep and better to serve.
Choose the Right Ground Beef
Lean ground beef works well when you want to limit excess grease, while 80/20 beef can add more flavor. Drain the pan after browning if needed.
Brown the Beef First
Cook the beef fully before adding it to most casseroles. This helps remove excess liquid and gives the meat a better texture.
Add Protein-Rich Ingredients
Beans, cottage cheese, Greek yogurt, and high-protein pasta can boost a casserole’s protein. Check the recipe’s proportions so these additions don’t make the filling too wet.
Prep Ahead Safely
You can often assemble a casserole in advance and refrigerate it until baking. Keep it covered and follow the recipe’s guidance for baking it straight from the fridge.
High-Protein Beef and Black Bean Enchilada Casserole
This family-friendly casserole layers seasoned ground beef and black beans with corn tortillas, enchilada sauce, and plenty of cheese. The beef and beans make it hearty, while the tortillas soften into tender layers as the casserole bakes.
It works well for a weeknight dinner when you want the familiar flavor of enchiladas without rolling each one. Serve it straight from the baking dish for a warm, savory meal with a little kick from the spices.
Serves 4 people.
Ingredients
- 1 pound lean ground beef
- 1 small yellow onion, diced
- 1 teaspoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon salt
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (10 ounces) red enchilada sauce
- 8 small corn tortillas, cut into quarters
- 1½ cups shredded Mexican-blend cheese, divided
- 2 tablespoons chopped fresh cilantro
Instructions
- Preheat the oven to 375°F. Lightly grease an 8-inch square baking dish.
- Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for 3 to 4 minutes, stirring occasionally, until softened.
- Add the ground beef, cumin, chili powder, garlic powder, and salt. Cook, breaking the beef into small pieces, until it is browned and cooked through. Drain any excess grease.
- Stir the black beans and enchilada sauce into the skillet. Bring the mixture to a gentle simmer, then remove the skillet from the heat.
- Spread a thin layer of the beef mixture in the baking dish. Add a layer of quartered tortillas, followed by more beef mixture and a handful of cheese. Repeat the layers, finishing with the remaining beef mixture and cheese.
- Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for another 8 to 10 minutes, until the cheese is melted and bubbling.
- Let the casserole rest for 5 minutes so the layers settle. Sprinkle with the chopped cilantro before serving.
Extra Tips
Cut the tortillas into evenly sized pieces so they layer neatly and soften at the same rate. For a milder casserole, choose mild enchilada sauce. Let leftovers cool, then refrigerate them in a covered container and reheat portions until hot. Course: Main Course Cuisine: Mexican Equipment: 8-inch Square Baking Dish, Large Skillet, Foil
Cheesy Ground Beef and Cottage Cheese Lasagna Bake
This lasagna bake layers seasoned ground beef, tomato sauce, cottage cheese, noodles, and plenty of mozzarella for a hearty family dinner. Cottage cheese adds a creamy, protein-rich layer while keeping the dish easy to assemble.
It’s a practical choice for a cozy weeknight meal or a make-ahead dinner. Each slice is tender and cheesy, with savory beef and familiar Italian-inspired flavors.
Serves 4 people.
Ingredients
- 8 lasagna noodles
- 1 pound lean ground beef
- 1 small yellow onion, finely chopped
- 2 cups marinara sauce
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 cups cottage cheese
- 1 large egg
- 2 cups shredded mozzarella cheese, divided
- 1/4 cup grated Parmesan cheese
Instructions
- Heat the oven to 375°F. Cook the lasagna noodles according to the package directions until just tender. Drain them and lay them flat so they do not stick together.
- While the noodles cook, brown the ground beef and chopped onion in a large skillet over medium heat. Break the beef into small pieces as it cooks. Drain excess fat, then stir in the marinara sauce, Italian seasoning, garlic powder, salt, and black pepper.
- In a bowl, mix the cottage cheese with the egg, 1 cup of the mozzarella, and the Parmesan until combined.
- Spread a thin layer of the beef sauce in the bottom of a baking dish. Add a layer of noodles, then spread on half of the cottage cheese mixture and top with about one-third of the remaining beef sauce. Repeat with another layer of noodles, the rest of the cottage cheese mixture, and another portion of sauce. Finish with the last noodles, the remaining sauce, and the remaining mozzarella.
- Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for 10 to 15 minutes more, until the cheese is melted and bubbling around the edges.
- Let the lasagna bake rest for 10 minutes before slicing. This helps the layers hold together when served.
Extra Tips
For neater slices, let the bake rest before cutting and use a sharp knife. You can assemble it ahead, cover it, and refrigerate it before baking. If baking it straight from the refrigerator, allow extra time in the oven and check that the center is hot before serving. Course: Main Course Cuisine: Italian-American Equipment: Large Pot, Large Skillet, Mixing Bowl, Baking Dish
Mediterranean Beef, Lentil, and Feta Casserole
This casserole brings together hearty ground beef and lentils with Mediterranean flavors like oregano, tomatoes, olives, and feta. It’s a filling family dinner that makes good use of pantry staples.
The lentils add a tender, satisfying texture, while feta and Kalamata olives bring a salty, tangy finish. Serve it straight from the baking dish for an easy weeknight meal.
Serves 4 people.
Ingredients
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 1 medium yellow onion, diced
- 2 garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 cup brown or green lentils, rinsed and drained
- 1 can (14.5 ounces) diced tomatoes
- 2 cups beef broth
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup pitted Kalamata olives, halved
- 3/4 cup crumbled feta cheese
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat the oven to 375°F. Heat the olive oil in a large oven-safe skillet over medium heat.
- Add the ground beef and diced onion. Cook for 6 to 8 minutes, breaking up the beef with a spoon, until it is browned and the onion has softened. Drain excess fat if needed.
- Stir in the garlic, oregano, and cumin. Cook for about 30 seconds, until fragrant.
- Add the rinsed lentils, diced tomatoes with their juices, beef broth, salt, and black pepper. Stir well and bring the mixture to a gentle simmer.
- Cover the skillet with a lid or foil and bake for 40 minutes. Carefully uncover and check that the lentils are tender. If they are still firm, cover again and bake for 5 to 10 minutes more.
- Stir in the Kalamata olives and scatter the feta over the top. Return the skillet to the oven uncovered for 5 minutes, just until the feta is warm.
- Sprinkle with chopped parsley and serve warm.
Extra Tips
Lentils can vary in how quickly they cook, so check them before adding the olives and feta and give them a little more covered oven time if needed. For a make-ahead dinner, cook the beef and lentil mixture in advance, then reheat it until hot before adding the olives and feta. Course: Main Course Cuisine: Mediterranean Equipment: Large Oven-Safe Skillet, Cutting Board, Knife, Measuring Cups, Measuring Spoons
Beef and Quinoa Stuffed Pepper Casserole
This casserole brings the familiar flavors of stuffed peppers to an easy, scoopable family dinner. Ground beef and quinoa make it filling, while bell peppers, tomato, and Italian seasoning add savory flavor.
The peppers bake until tender, and a layer of melted cheese ties everything together. It’s a practical choice for a weeknight meal, with leftovers that reheat well for lunch.
Serves 4 people.
Ingredients
- 1 cup uncooked quinoa, rinsed
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 1 medium yellow onion, diced
- 2 bell peppers, diced
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1 can (14.5 ounces) diced tomatoes, with their juices
- 1 cup beef broth
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 cups shredded mozzarella cheese, divided
Instructions
- Preheat the oven to 375°F. Rinse the quinoa under cool water and drain it well.
- Heat the olive oil in a large skillet over medium heat. Add the ground beef and diced onion. Cook, breaking up the beef, until it is browned and the onion has softened. Drain excess fat if needed.
- Stir in the diced bell peppers, garlic, and Italian seasoning. Cook for about 3 minutes, stirring, until the garlic smells fragrant and the peppers begin to soften.
- Add the rinsed quinoa, diced tomatoes with their juices, beef broth, salt, and black pepper. Stir to combine, then bring the mixture to a gentle simmer.
- Transfer the mixture to a 9-by-13-inch baking dish and cover it tightly with foil. Bake for 35 minutes, or until the quinoa is tender and has absorbed most of the liquid.
- Remove the foil and stir in 1 cup of the shredded mozzarella. Sprinkle the remaining 1/2 cup over the top.
- Return the dish to the oven, uncovered, for 8 to 10 minutes, until the cheese is melted and the casserole is bubbling. Let it rest for 5 minutes before serving.
Extra Tips
Dice the bell peppers into similar-sized pieces so they soften evenly as the quinoa cooks. If the quinoa still looks firm after baking, cover the dish again and return it to the oven for a few minutes before adding the cheese. Course: Main Course Cuisine: American Equipment: Large Skillet, 9-by-13-inch Baking Dish, Foil
Tex-Mex Beef, Pinto Bean, and Brown Rice Casserole
This family-friendly casserole brings together seasoned ground beef, hearty pinto beans, and brown rice in a cozy, cheesy bake. Tomatoes, corn, and Tex-Mex spices add plenty of flavor, while the rice makes it a filling one-pan dinner.
It’s a practical choice for busy weeknights or a casual family meal. The finished casserole is tender and savory, with a little heat from the chili powder and a fresh finish from cilantro and lime.
Serves 4 people.
Ingredients
- 1 cup uncooked long-grain brown rice
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 can (14.5 ounces) diced tomatoes, with juices
- 1 can (15 ounces) pinto beans, drained and rinsed
- 1 cup corn kernels, fresh or frozen
- 1 cup low-sodium beef broth
- 1 cup shredded cheddar cheese
- 2 tablespoons chopped fresh cilantro
- 1 lime, cut into wedges
Instructions
- Rinse the brown rice under cold water. Cook it according to the package directions until tender, then set it aside.
- Heat the oven to 375°F. Warm the olive oil in a large skillet over medium heat. Add the ground beef and diced onion. Cook, breaking up the beef, until it is browned and the onion is soft. Drain excess fat if needed.
- Stir in the garlic, chili powder, cumin, smoked paprika, salt, and black pepper. Cook for 30 seconds, stirring so the spices coat the beef.
- Add the diced tomatoes with their juices, pinto beans, corn, beef broth, and cooked rice. Stir until everything is evenly combined.
- Transfer the mixture to a casserole dish and spread it into an even layer. Cover with foil and bake for 20 minutes.
- Remove the foil and sprinkle the cheddar cheese over the top. Bake uncovered for 8 to 10 minutes, until the cheese has melted and the casserole is bubbling around the edges.
- Let the casserole rest for 5 minutes. Sprinkle with cilantro and serve with lime wedges for squeezing over each portion.
Extra Tips
For a firmer casserole, make sure the rice is tender but not overly soft before mixing it in. If using frozen corn, add it straight from the freezer. Leftovers reheat well in the oven, covered with foil, or in the microwave. Course: Main Course Cuisine: Tex-Mex Equipment: Saucepan, Large Skillet, Casserole Dish
Ground Beef and Broccoli Parmesan Casserole
This casserole brings seasoned ground beef and tender broccoli together in a creamy Parmesan sauce, with a golden cheese topping. It is a hearty family dinner that keeps the ingredients familiar and the prep straightforward.
Serve it on a busy weeknight or make it ahead for an easy meal. Each scoop has savory beef, soft broccoli, and a rich, cheesy finish.
Serves 4 people.
Ingredients
- 1 pound lean ground beef
- 4 cups broccoli florets, cut into bite-size pieces
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 cup uncooked short-grain white rice
- 2 cups low-sodium beef broth
- 1 cup heavy cream
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup grated Parmesan cheese, divided
- 1 cup shredded mozzarella cheese
Instructions
- Heat the oven to 375°F. Lightly grease a 9-by-13-inch baking dish.
- Heat the olive oil in a large skillet over medium heat. Add the ground beef and diced onion. Cook, breaking up the beef, until it is browned and the onion is softened. Stir in the garlic and cook for 30 seconds.
- Stir the uncooked rice, beef broth, heavy cream, Italian seasoning, salt, and black pepper into the skillet. Bring the mixture to a gentle simmer, then remove it from the heat.
- Arrange the broccoli florets in the prepared baking dish. Spoon the beef and rice mixture evenly over the broccoli. Cover the dish tightly with foil and bake for 35 minutes, until the rice is tender.
- Remove the foil and stir the casserole gently so the broccoli and beef are evenly distributed. Sprinkle the mozzarella and the remaining Parmesan over the top.
- Return the uncovered dish to the oven and bake for 10 to 15 minutes, until the cheese is melted and lightly golden. Let the casserole rest for 5 minutes before serving.
Extra Tips
Cut the broccoli into similar-sized florets so it cooks evenly with the rice. If the rice is not quite tender after baking, cover the dish again and bake for a few more minutes before adding the cheeses. Course: Main Course Cuisine: American Equipment: Large Skillet, 9-by-13-inch Baking Dish, Aluminum Foil
Shepherd’s Pie with Lean Beef and Lentils
This family-friendly shepherd’s pie combines lean ground beef and lentils in a savory vegetable gravy, topped with creamy mashed potatoes. The lentils add extra heartiness while keeping the filling tender and satisfying.
It’s a comforting choice for a weeknight dinner or a make-ahead family meal. Each serving has a rich, savory base and a soft, golden potato topping.
Serves 4 people.
Ingredients
- 1 pound lean ground beef
- 1 cup cooked brown or green lentils
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 1 medium carrot, diced
- 1 celery stalk, diced
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 tablespoon all-purpose flour
- 1 cup low-sodium beef broth
- 1 tablespoon Worcestershire sauce
- ¾ teaspoon salt, divided
- ½ teaspoon black pepper, divided
- 1½ pounds russet potatoes, peeled and cut into chunks
- 3 tablespoons butter
- ⅓ cup milk
Instructions
- Heat the oven to 400°F. Put the potatoes in a saucepan and cover them with cold water. Bring to a boil, then simmer for 15 to 18 minutes, until the potatoes are tender when pierced with a fork.
- While the potatoes cook, heat the olive oil in a large skillet over medium heat. Add the onion, carrot, and celery. Cook for 5 to 7 minutes, stirring now and then, until the vegetables begin to soften.
- Add the ground beef, ½ teaspoon of the salt, and ¼ teaspoon of the black pepper. Cook for 6 to 8 minutes, breaking up the beef with a spoon, until it is browned. Spoon off excess fat if needed.
- Stir in the tomato paste and dried thyme. Sprinkle the flour over the mixture and stir until the flour is no longer visible. Add the beef broth and Worcestershire sauce, scraping the bottom of the skillet as you stir. Mix in the cooked lentils and simmer for 4 to 5 minutes, until the filling thickens slightly.
- Drain the potatoes and return them to the saucepan. Add the butter, milk, remaining ¼ teaspoon salt, and remaining ¼ teaspoon black pepper. Mash until smooth, adding a little more milk only if needed to make the potatoes spreadable.
- Spoon the beef and lentil filling into a baking dish and spread it into an even layer. Add the mashed potatoes on top and spread them to cover the filling.
- Bake for 20 to 25 minutes, until the filling is bubbling around the edges and the potato topping is lightly golden. Let the pie rest for 5 minutes before serving.
Extra Tips
For a make-ahead dinner, prepare the filling and mashed potatoes separately, then assemble the pie and refrigerate it covered until ready to bake. If baking it cold, allow extra time in the oven and check that the center is hot before serving. Course: Main Course Cuisine: American Equipment: Saucepan, Large Skillet, Baking Dish, Potato Masher
Beef and White Bean Cabbage Roll Casserole
This casserole brings the familiar flavors of cabbage rolls to the table without the work of stuffing individual leaves. Ground beef and white beans make it hearty, while tomato sauce and tender cabbage give it a cozy, savory finish.
It’s a practical choice for a family dinner when you want a filling meal in one baking dish. The white beans add a creamy bite, and a little melted cheese on top makes each serving especially comforting.
Serves 4 people.
Ingredients
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 small green cabbage, cored and chopped into bite-size pieces
- 1 can (15 ounces) white beans, drained and rinsed
- 1 can (15 ounces) tomato sauce
- ½ cup beef broth
- 1 cup shredded mozzarella cheese
Instructions
- Heat the oven to 375°F. Lightly grease a 9-by-13-inch baking dish.
- Warm the olive oil in a large skillet over medium heat. Add the ground beef and diced onion. Cook, breaking the beef into small pieces, until the beef is browned and the onion is softened. Drain excess fat if needed.
- Stir in the garlic, paprika, oregano, salt, and black pepper. Cook for about 30 seconds, just until fragrant.
- Add the chopped cabbage to the skillet. Stir and cook for 4 to 5 minutes, until it begins to soften.
- Mix in the drained white beans, tomato sauce, and beef broth. Stir until everything is evenly coated, then transfer the mixture to the prepared baking dish.
- Cover the dish with foil and bake for 30 minutes, until the cabbage is tender. Remove the foil, sprinkle the mozzarella evenly over the top, and bake uncovered for 10 to 12 minutes, until the cheese is melted and lightly golden.
- Let the casserole rest for 5 minutes before serving so the sauce can settle.
Extra Tips
Cut the cabbage into similar-sized pieces so it cooks evenly, and keep the dish covered for the first part of baking to help it soften without drying out. If making it ahead, assemble the casserole without the cheese, cover and refrigerate it, then bake until hot before adding the mozzarella for the final uncovered bake. Course: Main Course Cuisine: American Equipment: Large Skillet, 9-by-13-inch Baking Dish, Aluminum Foil
Greek-Style Beef and Orzo Casserole with Spinach
This one-dish casserole brings together seasoned ground beef, tender orzo, spinach, and Greek-inspired flavors like oregano, lemon, and feta. It makes a filling family dinner without needing a separate pasta pot.
The orzo cooks right in the beef broth, soaking up its savory flavor as the spinach softens. A squeeze of lemon and a sprinkle of feta add a bright, tangy finish.
Serves 4 people.
Ingredients
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 1 small yellow onion, finely chopped
- 2 garlic cloves, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 cup uncooked orzo
- 2 cups low-sodium beef broth
- 1 cup crushed tomatoes
- 4 cups baby spinach
- 1/2 cup crumbled feta cheese
- 1 tablespoon lemon juice
Instructions
- Heat the oven to 375°F. Set an oven-safe skillet or casserole pan over medium heat and add the olive oil.
- Add the ground beef and chopped onion. Cook for 6 to 8 minutes, breaking up the beef with a spoon, until the beef is browned and the onion has softened. Drain excess fat if needed.
- Stir in the garlic, oregano, cumin, salt, and black pepper. Cook for about 30 seconds, just until fragrant.
- Add the uncooked orzo, beef broth, and crushed tomatoes. Stir well and bring the mixture to a gentle simmer.
- Cover the pan and transfer it to the oven. Bake for 15 minutes, then carefully remove the cover and stir in the spinach. Cover again and bake for 5 to 8 minutes, until the orzo is tender and most of the liquid has been absorbed.
- Remove the casserole from the oven and let it stand for 5 minutes. Stir in the lemon juice, then scatter the feta over the top before serving.
Extra Tips
Check the orzo near the end of baking, since it should be tender but still hold its shape. If the casserole looks dry before the orzo is cooked, stir in a small splash of beef broth. Letting it stand briefly after baking helps the remaining liquid settle into the pasta. Course: Main Course Cuisine: Mediterranean Equipment: Oven-Safe Skillet or Casserole Pan, Measuring Cups and Spoons, Wooden Spoon
Beef, Edamame, and Cauliflower Rice Casserole
This casserole brings together savory ground beef, tender edamame, and cauliflower rice for a satisfying family dinner. It is a practical choice for busy weeknights, with everything baked together in one dish.
A little soy sauce and ginger give the beef and vegetables a savory, gently aromatic flavor. The cauliflower rice keeps the casserole light, while shredded cheese adds a warm, comforting finish.
Serves 4 people.
Ingredients
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 1 small yellow onion, diced
- 2 garlic cloves, minced
- 1 teaspoon grated fresh ginger
- 2 tablespoons low-sodium soy sauce
- 1 teaspoon sesame oil
- 4 cups cauliflower rice
- 1 cup shelled edamame, thawed
- 1 cup shredded Monterey Jack cheese, divided
- 2 tablespoons sliced green onions
Instructions
- Preheat the oven to 375°F. Lightly grease a 2-quart baking dish.
- Heat the olive oil in a large skillet over medium heat. Add the ground beef and diced onion. Cook, breaking the beef into small pieces, until the beef is browned and the onion is softened. Drain off excess fat if needed.
- Stir in the garlic and ginger. Cook for 30 seconds, then mix in the soy sauce and sesame oil.
- Add the cauliflower rice and edamame to the skillet. Cook for 3 to 4 minutes, stirring often, until the cauliflower rice is hot and most of its moisture has evaporated.
- Remove the skillet from the heat. Stir in half of the shredded Monterey Jack cheese, then transfer the mixture to the prepared baking dish and spread it evenly.
- Sprinkle the remaining cheese over the top. Bake for 15 to 20 minutes, until the casserole is bubbling around the edges and the cheese has melted.
- Let the casserole rest for 5 minutes, then scatter the sliced green onions over the top before serving.
Extra Tips
Letting excess moisture cook off the cauliflower rice helps keep the casserole from turning watery. For a little more savory flavor, use the full amount of soy sauce, and serve the casserole straight from the baking dish while the cheese is warm. Course: Main Course Cuisine: Asian Equipment: Large Skillet, 2-Quart Baking Dish, Measuring Spoons
Beef and Chickpea Moussaka with Eggplant
This family-style moussaka layers tender eggplant with a warmly spiced ground beef and chickpea filling. Chickpeas add hearty texture, making this casserole a satisfying choice for a weeknight dinner or a relaxed weekend meal.
A creamy yogurt topping bakes until lightly golden over the savory tomato filling. Let the casserole rest before serving so the layers hold together neatly.
Serves 4 people.
Ingredients
- 2 medium eggplants, cut into ½-inch slices
- 2 tablespoons olive oil, divided
- 1 pound lean ground beef
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon ground cinnamon
- 1 can (15 ounces) chickpeas, drained and rinsed
- 1 can (14.5 ounces) crushed tomatoes
- 1 tablespoon tomato paste
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup plain Greek yogurt
- 1 large egg
- ½ cup crumbled feta cheese
Instructions
- Heat the oven to 425°F. Arrange the eggplant slices on a baking sheet and brush both sides with 1 tablespoon of the olive oil. Roast for 20 minutes, turning the slices halfway through, until tender and lightly browned.
- While the eggplant roasts, heat the remaining olive oil in a large skillet over medium heat. Add the onion and cook for about 5 minutes, stirring occasionally, until softened. Add the ground beef and cook, breaking it into small pieces, until browned.
- Stir in the garlic, cumin, oregano, and cinnamon. Cook for 30 seconds, then add the chickpeas, crushed tomatoes, tomato paste, salt, and black pepper. Simmer for 10 minutes, stirring now and then, until the filling thickens slightly.
- In a bowl, whisk the Greek yogurt and egg until smooth. Stir in the feta cheese.
- Lower the oven temperature to 375°F. Spread half of the beef and chickpea filling in a baking dish. Arrange half of the roasted eggplant over it. Repeat with the remaining filling and eggplant, then spread the yogurt mixture evenly over the top.
- Bake for 30 to 35 minutes, until the topping is set and lightly golden. Rest the casserole for 10 minutes before serving.
Extra Tips
Roast the eggplant until tender before layering so it does not release excess moisture into the casserole. For tidy portions, let the moussaka rest for the full 10 minutes after baking, then cut it with a sharp knife. Course: Main Course Cuisine: Mediterranean Equipment: Baking Sheet, Large Skillet, Mixing Bowl, Baking Dish
High-Protein Beef Taco Pasta Bake with Black Beans
This family-friendly casserole brings taco-seasoned ground beef, tender pasta, and black beans together in one hearty bake. The beans and beef make it especially filling, while a layer of melted cheese gives each serving a cozy finish.
It works well for busy weeknight dinners or a relaxed family meal. Expect a savory, gently spiced flavor with a creamy tomato sauce and a satisfying mix of soft pasta and hearty beans.
Serves 4 people.
Ingredients
- 8 ounces short pasta, such as rotini or penne
- 1 pound lean ground beef
- 1 small yellow onion, diced
- 1 tablespoon olive oil
- 2 tablespoons taco seasoning
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (14.5 ounces) diced tomatoes
- 1 cup low-sodium beef broth
- 1/2 cup plain Greek yogurt
- 1 1/2 cups shredded Mexican-style cheese, divided
- 2 tablespoons chopped fresh cilantro
Instructions
- Heat the oven to 375°F. Bring a large pot of salted water to a boil and cook the pasta until just shy of al dente, following the package directions. Drain it and set it aside.
- Meanwhile, heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for about 3 minutes, stirring occasionally, until it begins to soften.
- Add the ground beef to the skillet. Break it into small pieces and cook until browned, about 6 to 8 minutes. Drain excess fat if needed, then stir in the taco seasoning.
- Add the black beans, diced tomatoes, and beef broth. Stir to combine and bring the mixture to a gentle simmer. Cook for 3 minutes, then remove the skillet from the heat.
- Let the beef mixture cool for a minute, then stir in the Greek yogurt and 1 cup of the shredded cheese. Fold in the drained pasta until everything is evenly coated.
- Transfer the mixture to a baking dish and spread it into an even layer. Sprinkle the remaining 1/2 cup of cheese over the top.
- Bake for 15 to 20 minutes, until the casserole is hot throughout and the cheese is melted. Let it rest for 5 minutes, then scatter the chopped cilantro over the top before serving.
Extra Tips
Cook the pasta just shy of al dente so it stays pleasantly firm after baking. If making the casserole ahead, assemble it without the final cheese topping, cover and refrigerate it, then add the cheese just before baking. Add a few extra minutes to the bake time if it goes into the oven cold, and check that the center is hot before serving.
Ground Beef, Mushroom, and Barley Casserole
This cozy casserole pairs savory ground beef and browned mushrooms with tender, chewy barley. Beef broth and herbs bring the ingredients together in a hearty one-dish dinner.
It’s a practical choice for family nights when you want a filling meal that can go straight from the oven to the table. A little Parmesan adds a savory finish, while the barley gives each serving a satisfying texture.
Serves 4 people.
Ingredients
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 8 ounces cremini mushrooms, sliced
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 cup pearl barley, rinsed
- 3 cups low-sodium beef broth
- 1 teaspoon dried thyme
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 cup grated Parmesan cheese, divided
- 2 tablespoons chopped fresh parsley
Instructions
- Heat the oven to 375°F. Set a large oven-safe skillet over medium heat and add the olive oil.
- Add the ground beef and cook, breaking it into small pieces, until browned. Stir in the mushrooms and onion. Cook until the mushrooms have released their moisture and the onion has softened.
- Add the garlic and cook for about 30 seconds, stirring so it doesn’t burn. Mix in the rinsed barley, beef broth, thyme, salt, and black pepper.
- Bring the mixture to a gentle simmer. Stir in 1/4 cup of the Parmesan, then cover the skillet tightly with a lid or foil.
- Bake for 50 to 60 minutes, until the barley is tender and has absorbed most of the broth. If the barley is still firm, cover and bake for a few more minutes.
- Remove the casserole from the oven and let it rest, covered, for 5 minutes. Sprinkle with the remaining Parmesan and parsley before serving.
Extra Tips
Use an oven-safe skillet with a snug-fitting lid so the barley cooks evenly and the broth doesn’t evaporate too quickly. If you’re using a baking dish instead, transfer the simmering mixture to it and cover it tightly with foil before baking. Course: Main Course Cuisine: American Equipment: Large oven-safe skillet with lid, Measuring cups and spoons, Cutting board, Knife
Beef and Sweet Potato Cottage Pie with Cheddar Topping
This family-friendly cottage pie layers savory ground beef and vegetables beneath a creamy sweet potato mash. A sharp cheddar topping turns golden in the oven and adds a rich, cheesy finish.
It makes a hearty casserole for a weeknight dinner, with sweet and savory flavors in every serving. Assemble the layers in one baking dish, then bake until the filling bubbles and the topping is lightly browned.
Serves 4 people.
Ingredients
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 1 small yellow onion, diced
- 1 medium carrot, diced
- 2 garlic cloves, minced
- 1 tablespoon tomato paste
- 1 tablespoon all-purpose flour
- 1 cup beef broth
- 1 teaspoon Worcestershire sauce
- 1 cup frozen peas
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt, divided
- 1/4 teaspoon black pepper
- 1 1/2 pounds sweet potatoes, peeled and cut into chunks
- 2 tablespoons butter
- 1/4 cup milk
- 1 cup shredded sharp cheddar cheese
Instructions
- Heat the oven to 400°F. Place the sweet potatoes in a pot and cover them with water. Bring to a boil, then simmer until the potatoes are very tender, about 15 to 18 minutes.
- While the potatoes cook, heat the olive oil in a large skillet over medium heat. Add the ground beef and diced onion. Cook, breaking up the beef, until the meat is browned and the onion is softened. Drain excess fat if needed.
- Stir the carrot and garlic into the skillet. Cook for 2 minutes. Add the tomato paste and flour, stirring until they coat the beef and vegetables.
- Slowly pour in the beef broth and stir in the Worcestershire sauce, frozen peas, dried thyme, 1/4 teaspoon salt, and black pepper. Simmer for 5 to 7 minutes, stirring occasionally, until the sauce thickens and the carrot begins to soften. Spread the filling in a baking dish.
- Drain the sweet potatoes and return them to the pot. Add the butter, milk, and remaining 1/4 teaspoon salt. Mash until smooth, then spread the mash evenly over the beef filling.
- Sprinkle the cheddar over the sweet potato topping. Bake for 20 to 25 minutes, until the filling bubbles at the edges and the cheese is melted and lightly browned. Let the pie rest for 5 minutes before serving.
Extra Tips
For a tidier slice, spread the sweet potato mash all the way to the edges of the dish to seal in the filling. If the cheddar has not browned by the time the pie is hot and bubbling, broil it briefly while watching closely. Course: Main Course Cuisine: American Equipment: Large Skillet, Pot, Baking Dish, Potato Masher
