If you’re looking for a fun twist on taco night, these crispy tortilla empanadas with ground beef, sweet potato, and black beans are about to become a favorite. Made with simple ingredients and pan-fried to golden perfection, they have that irresistible crunch on the outside with a warm, flavorful filling inside.

What to make with ground beef:

That is a common question when dinner time rolls around, there are so many great options. Here are some of my favorites.

• Salisbury Steak
• Chili Recipe
• Lazy Stuffed Cabbage
• Pasta and Meat Sauce
• Korean Beef
• Baked Ziti
• Italian Wedding Soup

My new favorite recipe with Ground Beef is packed with black beans and sweet potatoes!

Think of them as a homemade hot pocket meets taco, easy to customize, freezer-friendly, and perfect for busy weeknights, game day spreads, or casual gatherings.

The filling is made with seasoned ground beef, tender sweet potato, and black beans, then tucked inside flour tortillas and cooked until the outside is golden and crisp. They’re hearty, flavorful, and easy to customize with whatever you have on hand.

They only take a few minutes to fill the tortillas, and use a mixture of flour and water in a “glue” consistency for the edges to stick together.

I love recipes like this because you don’t need a lot of ground beef to make a satisfying meal. The sweet potato and black beans add plenty of filling texture, and the combination works so well with the seasoned beef. They’re also a great way to use up that one sweet potato sitting in the pantry!

A great way to use ground beef

If you’re wondering what to make with ground beef, these tortilla pockets are a fun change from burgers, tacos, or the usual skillet recipes. The filling can be made ahead of time, and once everything is assembled, the pockets cook quickly.

You can also adjust the filling to suit what you have available. Add a little more black bean, use leftover roasted sweet potato, swap in ground turkey or chicken, or add some shredded cheese for an extra cheesy filling.

You can season any ground meat variety using my taco seasoning recipe. It’s perfectly flavored and not too spicy. I use it a lot for many of my Mexican recipes, such as my Taco Baked Ziti or taco chicken.

Make the filling your own

One of the best things about these tortilla pockets is how flexible they are. You can change the filling depending on what you have in the refrigerator.

Add shredded cheddar or Monterey Jack cheese, diced jalapeños for some heat, corn for a little sweetness, or leftover cooked vegetables or some fresh spinach leaves. You can even make them with ground chicken, ground turkey, ground pork, or sausage instead of beef.

Besides this post, you won’t want to miss my post “pound of ground” recipes for so many ideas using ground meat.

So many options to make these use ground meat, or the diced meat of your choice. These have chicken in them, so you can make them often and give them a different protein to mix up the flavors.

Vegetarian options:

• Use mushrooms instead of meat
• Diced cauliflower can be added
• Or fill them with Potato and Poblano peppers like in these tacos for a fun flavor combination.

What to serve with tortilla pockets

These are filling enough to serve on their own, but I like adding a couple of easy sides to make a complete meal.

These tortilla pockets are basically the homemade version of a Hot Pocket, only better. You get a thin, crispy tortilla wrapped around a hearty filling of seasoned ground beef, black beans, and sweet potato, so every bite has a little bit of everything

Just like the Hot Pockets you can buy in the freezer section of the grocery store. You can make these in popular flavors like pepperoni pizza, ham and cheese, and Philly cheesesteak. The flavor options are endless, so have fun and make a filling everyone will love.

They go really well with Mexican Rice, Pan Roasted Corn, or some Elote.

You can also serve them with your favorite taco toppings.

• red salsa and salsa verde
• guacamole
• pickled jalapeños
• sour cream
• avocado
• squeeze of fresh lime
• And don’t forget about Cilantro lime Sauce

Why you’ll want to make these

These Ground Beef, Black Bean and Sweet Potato Tortilla Pockets are the kind of meal that checks a lot of boxes. They’re easy, filling, budget-friendly, and packed with flavor. They’re also portable, which makes them great for lunch, casual dinners, or feeding hungry people without making a complicated meal.

And because the filling ingredients are inexpensive and easy to find, this is a great recipe to keep in your back pocket when you need an easy ground beef dinner and more budget friendly meals.

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What to Make with Ground Beef: Easy Sweet Potato Hand Pies

These Ground Beef, Black Bean and Sweet Potato Tortilla Pockets are an easy way to turn a few simple ingredients into a meal that feels a little more special than the usual taco night.

Course Main Dish

Cuisine American, Mexican

Keyword black bean, ground beef

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Author Diane Schmidt – createdbydiane.com

Ingredients

• 12 8" flour tortillas (any size will work, adjust how much ingredients you add)
• 1 ground beef
• 1 medium sweet potato, diced
• 1 15oz canned black beans, drained and rinsed
• 2 tablespoons taco seasoning
• 3/4 cup water
• 1 tablespoon cornstarch
• 1/2 cup fresh cilantro, chopped

flour + water to "glue" the tortillas together

• 3/4 cup flour
• 3-6 tablespoons water, add more flour or water to get a sticky thick consistency

Instructions

• In a large skillet, brown the ground beef.
• Place the diced sweet potato into a microwave safe bowl and cook for 2-3 minutes or until tender.
• Add the sweet potato and black beans to the skillet and stir to heat and combine
• Add taco seasoning to the water mixed with cornstarch, and mix into the skillet to create a sauce over on mixture.
• Have the tortillas ready (if they were cold, warm in the microwave for 20 seconds so they are soft and won't crack. Room temperature works best; you do not want them warm, or they will stretch too much.
• Mix the flour and water.
• With a spoon, spread a tablespoon of the flour mixture around the outer edge of the tortilla
• Place 1/3-1/2 cup filling into the center of each tortilla.
• Press the edges of the tortilla together and pinch so they stick together well, go over the edges twice to be sure they are sealed.
• Heat a skillet with a couple of tablespoons of oil over medium heat and brown both sides of each tortilla. You can fill the pan with as many as will fit. Cook in batches until they are all cooked.

The post Ground Beef, Black Bean, and Sweet Potato Tortilla Pockets first appeared on Created by Diane.

Tri-tip has a loyal following because it’s flavorful, versatile, and easy to cook. It’s a triangular cut of beef from the bottom sirloin, which means it’s lean yet still tender and juicy when cooked properly. The marbling adds just the right amount of richness, making every bite mouthwatering.

Another reason people love tri-tip? It’s the ultimate “crowd pleaser.” Whether you’re firing up the grill for a backyard BBQ, cooking it in a cast iron skillet, or roasting it in the oven, tri-tip delivers big flavor without a lot of fuss. Plus, since it’s usually a larger cut, you’ll have plenty to slice up for dinner and still have leftovers for sandwiches, tacos, or meal prep.

How to Grill Tri Tip – Tender, Juicy, and Easy Dinner Recipe

Tri-tip is huge in California—seriously, you’ll spot them everywhere in the meat section. The butcher’s case is often loaded with them, and if you keep an eye out, you’ll notice they go on sale pretty often. Normally, tri-tip runs about $8.99 per pound, but when it’s marked down to around $3.99 per pound, it’s a total steal! That makes this cut one of the best budget-friendly options for grilling, meal prepping, or serving up a crowd-pleasing dinner.

Everyone always looks forward to seeing some meals prepped for lunch and dinner for the week in the fridge. Sometimes I make 2 tri-tips, we eat one for dinner, and then have plenty for meal prepping!

I use tri-tip often… here are some great recipes using Tri-Tip

• French Onion Soup
• Cheesesteak Mac and Cheese
• Carne Asada- dry rub recipe
• Beef Tips with Gravy
• Beef Crostini
• Tri Tip in the Oven
• Beef and Snow Peas
• Beef Pot Pie
• Mongolian Beef
• Greek Beef Non-Kabobs

Grilling tri-tip is quite easy.

Tri-tip looks a bit like a boomerang shape, and the grain of the meat goes in two directions.

I have cooked tri-tips whole, and have sliced them in the center.

I prefer to slice them in half, separating the two grains of the beef, which makes it easier to slice, easier to handle, and steadier while slicing.

Slice against the grain.

Best Grilled Tri Tip Recipe – Juicy Sliced Steak for Dinner

Beef Marinade Ingredients

• Tri tip (3-4 lbs)
• brown sugar
• Worcerstershire
• onion
• garlic
• lime juice (fresh squeezed)

Heat the Grill and get it good and hot, as soon as you open the lid- lots of heat escapes (just like an oven), you want to create a nice char on the exterior of the meat, to lock in the juices.

Then, as you’re cooking it, add the sliced onions and zucchini (or vegetable of choice), and you can turn it down to a medium-high to medium temperature.

I like my tri-tip medium rare. I remove it from the grill when it’s 135°. Then I place a piece of foil over the top as it rests for 10 minutes. Slice and serve.

A great side dish option is the cheesy polenta (or gritz) give it a try… I’ve served it to guestes recently who loved it! Big bonus: it only takes about 5 minutes to make.

More great flavor options…

• Santa Maria style – garlic, black pepper, salt, and paprika.
• Smoky BBQ rub – chili powder, brown sugar, smoked paprika, and cumin.
• Herb blend – rosemary, thyme, garlic, and olive oil for a fresh, savory flavor.

You can keep it simple with just salt, pepper, and garlic powder.

*Tri-tip isn’t widely available across the U.S. because its popularity originated in California, and high demand consumes the limited supply, which is only one to two cuts per cow. Many butchers outside California sell the meat for ground beef or other cuts instead, creating a lack of local demand to justify selling the unique tri-tip roast.

 However, the cut is gaining national recognition, and can often be found at larger retailers like Costco or through specialized online butchers. A similar steak is called a Coulotte steak. A nice option is sirloin steak, flap meat, or flank steak. I do really like flat-iron steak as well.

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Savory Brown Sugar & Lime Steak Marinade

Grilled tri-tip with a sweet and balanced marinade that will have you craving more! Marinate for 30 minutes to overnight.

Course Main Dish

Cuisine American

Keyword beef, grilled

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

Author Diane Schmidt – createdbydiane.com

Ingredients

• 3-4 lbs tri tip beef or top sirloin, sirloin tip, flap meat, or flank steak
• 1/3 cup brown sugar
• 1-2 tablespoons Worcestershire sauce
• 1 lime, juiced
• 1 large white onion, sliced thick
• 1 tablespon minced garlic
• 1-2 teaspoons coarse Kosher salt Sea salt is another option; they have far better flavor than table salt, if using table salt, use 1/2-1 teaspoon

Instructions

• Slice the tri tip in the center to have two pieces, each has a different grain, so it will cook quicker, and slice more easily.
• Slice the onion into thick slices (so they stay together when grilled.
• In a gallon plastic bag, place the beef with onion, brown sugar, Worcestershire, lime juice, garlic, and salt. Marinate for 30 minutes to overnight. I've done it both ways. I prefer it overnight, but in a hurry, it's still nice and tasty.
• Heat the grill until over 400 degrees° then place the meat on the grill and sear it on both sides, grill for a few more minutes. Add the sliced onion and zucchini or desired vegetable.
• Turn the heat down to medium-high to medium heat. Cook until the meat is 135°F. Remove and allow the meat to rest with a piece of foil on top for 10 minutes, then slice and serve. It's delicious with mashed potatoes

The post Ultimate Beef Marinade Recipe – Perfect for Tri Tip, Flank, Sirloin & More first appeared on Created by Diane.

As delicious as pasta and meat sauce with a yummy Asian twist!

Making this a new way to serve up a pound of pasta and ground beef.

I add plenty of chili oil, chili pasta, and crushed red pepper, reduce some if you do not like it so spicy.

The sauce is a collection of Asian items easily found in the grocery store.

A balanced mix of flavors this recipe checks all the boxes, under 30 minutes to make, full of flavor, and can be adjusted to your liking.

Sauce Ingredients

• chicken broth
• cornstarch
• minced garlic
• chili paste, Sambal Oelek
• chili onion crunch
• soy sauce
• sesame oil
• chicken bouillon, knorr
• hot chili oil
• dry crushed red pepper flakes

Mixing all the sauce ingredients in a measuring cup makes it easy to pour into the pan.

For a gluten-free recipe

Use gluten-free noodles or rice noodles. The sauce can easily be made gluten-free as long as the soy sauce and other items are gluten-free.  

I added mini red peppers and bok choy.

What other vegetables go well in this dish?

Green beans, broccoli, mushrooms, celery, carrots, and asparagus are all great options.

Choose the noodles style you prefer and let’s get cooking I like spaghetti and rotini best.

I’m all about spicy ground beef noodle recipes, I often order pad sew ewe when ordering out. 

My top 4 Asian recipes:

• Pork Lo Mein
• Beef with Snow Peas
• Szechuan Chicken and Vegetables
• Pork wontons 

So grab a pound of ground beef, pork, turkey, or chicken,n and let’s get cooking!

Looking for more recipes that use a pound of ground, this post is great for easy meals!

More Asian Recipes:

• sesame eggplant
• Simple chicken curry
• Saucy pork fried rice
• Szechuan chicken and vegetables
• Polynesian meatballs with egg noodles
• Bacon and egg fried rice
• Crab Rangoon DIP
• Vermicelli bowls

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Asian Beef Noodles

An Asian twist on the classic Italian pasta and meat sauce, a new meal to your table in minutes.

Course Main Dish

Cuisine American, Asian

Keyword Asian, beef, ground beef, pasta,, vegetables

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Author Diane Schmidt – createdbydiane.com

Cost $16

Ingredients

• 1 lb pasta, spaghetti, rotini or your favorite shape
• 1 lb ground beef
• 4-6 mini bok choy
• 6-8 mini red peppers
• 1/2 cup chopped fresh cilantro
• optional vegetables, broccoli, celery, carrots, water chestnuts

Asian Sauce

• 1 1/2 cups chicken broth
• 1 1/2 tablespoons cornstarch
• 1 tablespoon minced garlic
• 1 tablespoon chili paste, Sambal Oelek
• 1 tablespoon chili onion crunch
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 2 teaspoons chicken bouillon, knorr
• 1 teaspoon hot chili oil
• 1/2 teaspoon dry crushed red pepper flakes
• other flavor options, dehydrated garlic slices, Asian hot mustard

Instructions

• Cook pasta according to package directions.
• Prepare sauce in a 2-cup measuring cup for easy pouring
• In a 4 qt deep fry pan, saute the ground beef until it reaches 135°.
• Add the vegetables and saute until half tender (you'll want the vegetables to not be mushy, have a bite)
• Add the cooked pasta.
• On medium-high heat, pour on the sauce and stir until all the ingredients are well coated.
• Garnish with black sesame seeds, additional cilantro, and a squeeze of fresh lime juice.

The post Asian Beef Noodles first appeared on Created by Diane.

Tender, juicy Greek marinated beef with vegetables and a delicious Greek yogurt dip.

This meal is a great low-carb meal, or serve it in bowls over rice.

Kabobs without skewers mean it’s simplified, easier, less fuss, and less time-consuming, making this meal a perfect weeknight meal.

Tri-tip beef is a readily available cut of beef in California but may not be as common where you live, other beef options include:

• sirloin tip
•  flank steak
• top sirloin

Use this recipe for chicken breasts or chicken thighs. Be sure only to marinade it for an hour or two, the vinegar will break down the chicken too much if left on for a long time.

Marinade:

Oil in a marinade helps keep the meat moist, adds flavor, and balances any acid you add. Ensuring a delicious outcome. I use avocado oil, another option is olive oil. Use a great quality and tasting oil when marinating.

marinade ingredients

• 2-3 lbs tri-tip, top sirloin, flank steak, or sirloin beef tip
• 1/3 cup oil
• 1/2 cup red wine vinegar
• 4 cloves garlic, minced
• 1 teaspoon oregano
• 1 teaspoon paprika
• 1 teaspoon coarse kosher salt
• 1/2 teaspoon black pepper

Using the Blacktone I was so excited that the meal was ready in minutes. If you don’t have a flat griddle to cook on, it’ll just take a couple of skillets.

Cooking options: use cast iron to get a nice char on the beef and vegetables, but use what you have! Or cut the pieces larger (than shown in photographs) and grill the beef and vegetables. Use a grill basket or tray if needed.

For the beef, I used tri-tip and marinated it for at least an hour (you can easily prep this the day ahead).

Vegetables

Zucchini, red onion, tomatoes, for the veggies, add your favorite… I love mushrooms with this, too.

And now the dip…

Oh my, do I love a nice tasty dip to dunk all the items into!

A few simple items make this dip really tasty.

Greek yogurt, lemon, parsley, mint, garlic, salt and pepper.

The dip tastes creamy, fresh, and delicious. Fresh mint has a way of making everything taste yummy.

Serve this Greek beef recipe with rice. If you need tips on cooking rice, check this out.

More Greek Inspired Recipes

• Greek Charcuterie
• Chicken Orzo Soup
• Pickled Turnips
• Greek Chicken Salad and Tomato Dressing
• Quinoa Tabbouleh
• Greek Chicken Meatballs

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Greek Non Kabob

Tender, juicy Greek marinaded steak with vegetables and yogurt dip

Course Main Dish

Cuisine American, Greek

Keyword beef, Blackstone, vegetables

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Author Diane Schmidt – createdbydiane.com

Ingredients

• 2-3 lbs tri-tip beef, top sirloin, flank steak, or sirloin beef tip
• 1/3 cup avocado or olive oil
• 1/2 cup red wine vinegar
• 4 cloves garlic, minced
• 1 teaspoon dry oregano
• 1 teaspoon paprika
• 1 teaspoon coarse kosher salt
• 1/2 teaspoon black pepper

vegetables

• 2 medium red onions
• 16 oz grape tomatoes
• 2 medium zucchini

yogurt dip

• 8 oz plain Grek yogurt
• 2 ccloves garlic, minced
• 3 tablespoons fresh lemon juice
• 1/4 cup fresh mint
• 1/4 cup fresh parsley
• pinch coarse kosher salt and black pepper

Instructions

Cooking Note:

• I cook this meal on the Blackstone flat griddle. Alternatively, you can cook this in a cast iron skillet and cook the meat and the vegetables separately. Cut the beef and vegetables into larger pieces and grill them. Depending on how you will be cooking the items will determine how small to cut the items.

Marinade instructions

• Place all the marinade items into a gallon plastic zipper bag or container to marinade meat. Cut meat to desired size pieces and marinate for 1 hour minimum.

Vegetables

• Slice the vegetables into desired size pieces (other vegetable options peppers, carrots, and sweet potatoes).

Cooking

• Lightly oil the black stone or cast iron and cook the meat to medium rare, and cook the vegetables until tender.
• Prepare the dip- mix all the dip ingredients in an immersion blender or food processor until smooth and refrigerate until ready to eat.
• Serve with cooked rice.

The post How to cook Greek Beef Kabobs without skewering first appeared on Created by Diane.

These easy Beef Crostini make a delicious appetizer for parties, holidays, game day, or anytime you want something a little special without a lot of work. Tender roast beef appetizer is a simple toasted bread that looks impressive but only takes minutes to make. Just wait until you taste the sauce!

They are a great way to turn sliced roast beef or leftover beef into an easy party appetizer. Make a platter for a holiday gathering, cocktail party, dinner party, or casual get together and watch them disappear!

roast beef appetizer

What is crostini? Simply put, it’s toasted baguette, crisp enough to hold up the toppings and add a nice crunch.

I love quick, easy appetizers, this flavor combination is one of my all-time favorites and these steak bit appetizers will soon make it to the top of your must-make list!

I love creamy horseradish and beef together and have for since I was a kid. Oh, get me to a buffet with a carving station and horseradish… I’m in heaven.

If you want a sauce option, buttermilk ranch or green goddess are great options.

And if you don’t want to cook a steak… this is another great option.

Looking for a vegetarian option?

Marinate mushrooms sliced small mushrooms or larger portobello mushrooms.

I top the appetizer with some chopped chives, rosemary, oregano, coarse salt, and fresh coarse black pepper are all great additions.

What type of beef could I use?

Tri-tip is my go-to for this recipe, but there are other options hanger steak, flank steak, boneless rib eye, and NY strip steak can all be used.

Tri-tip on the West Coast is similarly referred to as sirloin roast on the East Coast.

Place the sauce in a plastic bag or plastic squeeze bottle with a small tip and drizzle the sauce over the meat, or place a small amount of a spoon or spatula.

Another great sauce for this would be my Cilantro Lime Sauce!

There are many reasons this recipe works great for game day, parties, and a quick snack. You can make as much or as little as you prefer. You can use leftover steak, slice and heat it in a skillet for a minute.

Preparing the beef crostini:

• I prefer to cut the beef so that it’s smaller in size and thin, two long strips so when I slice it after it’s cooked, it fits the toast perfectly. It also ensures the meat is to my desired doneness. 
• Place beef in a zipper bag and add garlic paste or mince garlic and press it into a paste, add balsamic glaze for a thick marinade, seal the bag, and marinate the meat for a couple of hours to overnight. purchasing a 1 lb tri-tip usually ensures I get a small thin piece that is easy to split lengthwise.
• Grill the meat over high heat, turn after 3 minutes, cook 3 minutes, and turn one more time. Depending on the size of each piece of beef, use a thermometer and remove at 130°. for medium rare. Then let it rest for 10 minutes, then slice it. Alternatively, you can cook tri-tip in the oven.
• While the meat is resting is a great time to toast the bread and make the creamy horseradish sauce.
• Grab some fresh herbs and have everything ready so you can serve the appetizer as soon as it’s done.

Slice a baguette and brush with oil (I use avocado oil) then broil for 2 minutes or until toasted on both sides, turn after 1 minute. Alternatively, you can toast them in a skillet.

Other options to slices of bread:

• sliced crispy baked potatoes slices
• pan fried potato slices
• small sweet beak-shaped peppers
• slices of raw zucchini or mushrooms

I do love these roast beef crostini with horseradish cream and arugula it gives the appetizer a nice peppery bite.

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Beef Crostini

One of the simplest appetizers that packs on flavor, grilled steak, creamy horseradish sauce on a toasted baguette. Lots of options are given, beef options, vegetarian options, sauce options, it’s an appetizer you can sink your teeth into!

Course Appetizer, Snack

Cuisine American

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 12 + servings

Author Diane Schmidt – createdbydiane.com

Ingredients

• 1 lb tri-tip beef hanger steak, flank steak, sirloin, rib eye, NY strip steak are all options mushrooms are a vegetarian option
• 2 tablespoons minced garlic
• 1 tablespoon balsamic glaze
• 1 long baguette sliced 1/2-1″ thick
• 2 tablespoons oil I use avocado oil
• creamy horseradish sauce green goddess, buttermilk ranch (I link all the sauces in the post to print the recipes)
• 1-2 tablespoons chopped fresh herbs chives, rosemary, oregano
• pinch coarse salt and coarse pepper

Instructions

• I prefer to slice the beef so that it’s smaller in size and thin, two long strips so when I slice it after it’s cooked, it fits the toast perfectly. It also ensures the meat is to my desired doneness.
• Cut beef to the desired size.
• Place beef in a plastic zipper bag.
• Add garlic paste and balsamic glaze.
• Marinate for 1 hour to overnight.
• Grill the meat over high heat, turn after 3 minutes, cook 3 minutes, and turn one more time. Depending on the size of each piece of beef, use a thermometer and remove at 130°. for medium rare. Alternatively, you can cook tri-tip in the oven.
• Rest the meat for 10 minutes, then slice it 1/2″ thick.
• While the meat is resting is a great time to toast the bread and make the creamy horseradish sauce.
• Grab some fresh herbs and have everything ready so you can serve the appetizer as soon as it’s done.
• Slice the bread, brush with oil, and toast the bread in the oven on a high broil for 1 minute on each side, or in a skillet.
• Place the steak on the bread, drizzle with creamy horseradish sauce, and top with herbs, salt, and pepper.

The post How to Make Beef Crostini Appetizer first appeared on Created by Diane.

 This meal can be made in the instant pot, or on the stove. oven, or slow cooker the choice is yours.

most often time dictates which method we’ll choose, or the way we’re comfortable cooking. Lots of choices:

• Instant pot 25 min
• 300° oven for 2 hours
• simmer for 2 hours.
• Slow cooker 4 hours high, 6 hours low

On a cool night, my body craves rich and hearty meals. But sometimes my schedule is tight and I don’t have the time it takes to cook such a dish. This is why I am thankful for the Instant Pot. I also make it on the stove and you can easily put it in the oven or slow cooker.

Continue reading: Beef Tips (stove top, instant pot, oven, slow cooker)

The post Beef Tips (stove top, instant pot, oven, slow cooker) first appeared on Created by Diane.

You know when you’ve had a meal and the next few days it’s all you can think about. Lasagna has that power!

If that happens to you, you’re going to LOVE this… this simple lasagna recipe will give you lots of options to enjoy it for longer than one meal! YAY, lasagna for days, nothing sounds better.

This recipe makes 2 trays, you can cut the recipe in half if you want, but trust me you’ll be happy you made two trays.

You can bake and freeze some, and keep it in the fridge to enjoy for days. Give a try to a friend or serve a large crowd. Each tray is 12 servings.

Lasagna layers are filled with beef, cheese, and pasta (lasagna noodles) baked to perfection with marinara sauce. 

There are so many options when it comes to the sauce, I prefer Barilla Marinara Sauce, White Linen Marinara Sauce (Costco sells White Linen), or of course Homemade Sauce.

Be sure to also check out my other baked pasta dishes, you’ll find my collection of baked ziti recipes easy and delicious as well.

Continue reading: Lasagna

The post Lasagna first appeared on Created by Diane.

I use boneless beef chuck roast, for a stew version cut it into 1-2 inch pieces, for servings more like pot roast I cut it large into 3-4 inch strips a couple of inches thick.

I often saute the meat to brown it on all sides, but when in a hurry just put it all in the inner pot of the Instant Pot along with the other items I’m using and begin the timer to cook. You can cook stew or pot roast on the stove or in the oven, until tender if you don’t want to use a pressure cooker.

Continue reading: Pot Roast-Beef Stew Instant Pot Recipe

The post Pot Roast-Beef Stew Instant Pot Recipe first appeared on Created by Diane.

Benefits of a dry rub:

The meat will brown and crisp and quickly as there is no liquid to cook off first.

It’s not traditional, but it just may win you over!

You can leave the meat in large pieces if it’s thin; if it’s thicker, it’ll be best to cut it small so it’ll cook quickly and evenly. If you are cooking it in a cast-iron skillet, small pieces work well. On the grill, large pieces are easier to handle.

• Cooking on a grill, slice the meat so it’s thin but into larger pieces.
• Cooking in a skillet, you can cut the pieces small; they’ll cook quickly, and heat the skillet really well, so the meat will brown nicely. Don’t overcrowd the pan; it’s better to cook in two or more small batches than to have the pan overcrowded. *The meat will steam, and will not have the nice browning that adds great flavor. A cast-iron skillet works well for this.

Small pieces work well when fitting them into a taco.

the best cut of meat for carne asada

• skirt steak
• flank steak
• flap meat
• tri-tip 

Lean tender meat, thin so it’ll cook quickly and easily.

If you feel the meat is thicker than you’d like, there are a couple of options.

First, pound it; this will make the meat thinner and more tender. You can filet it by cutting it thinner so large pieces cook quickly and evenly.

When we’re camping, I often make roasted corn and serve it all with some beans, refried beans, or black beans with some taco seasoning added.

I usually bring some tortillas for tacos, to use for scrambled egg burritos for breakfast, and to heat up and add some butter, cinnamon, and sugar for a fun treat.

If it’s not really hot, I also like to bring mini chocolate chips and heat the tortilla, add a little butter, place the chocolate chips on the tortilla, and fold them over and allow the chocolate to melt, just another yummy sweet treat that takes minutes to make.

Be sure to check out my Grilled Apple Tacos for more fun!

I like carne asada tacos just like they serve at taco shops with white onion, cilantro, and cotija cheese.

The options are endless, pile on the toppings you’d like, avocado/guacamole, hot sauce, add in some diced tomatoes, corn, beans…

Make sure your tortilla is big enough to hold your toppings, or go big and wrap it up like a burrito!

Great side dishes to serve:

• Simple Mexican Rice, 
• Mexican Corn Macaroni Salad
• Corn and Black Bean Salsa
• Cornbread Tamale Bites
• Elote (Mexican Corn)
• Vegetarian taco option try this (A fun vegetarian option)
• Salsa (red), Salsa Verde (green) don’t forget the chips!
• pickled jalapenos…great to add to tacos, nachos, scrambled burritos, and more!

If you’re looking for a super quick marinade with minimal ingredients, use some fresh garlic and Worcestershire sauce to marinate the meat; it’ll be absorbed by the meat quickly, so no need to let it sit, but you certainly can. Add some sliced onions and grill, or cook in a hot cast-iron skillet so it browns nicely. It’s great to have options, quick, easy recipes are essential!

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Carne Asada Dry Rub

A simple and delicious marinade to make perfect Mexican Style Carne Asada at home, for dinner, parties, nachos,

Course Beef, Main Dish

Cuisine Mexican

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 8 -10 servings

Author Diane Schmidt - createdbydiane.com

Ingredients

• 2 lbs beef skirt steak, flank steak, flap meat or tri-tip
• 2 teaspoons onion powder
• 2 teaspoons garlic powder
• 1/2 teaspoon cayenne powder
• 1 teaspoon chili powder
• 1/2-1 teaspoon black pepper
• 1/2-1 teaspoon salt
• If you want the marinade wet add the juice of 2 limes
• If you prefer a simplified flavor for meat leave out the chili powder
• Another simple marinade is using 2-3 tablespoons Worcestershire and 2 teaspoons fresh minced garlic

Instructions

• This dry rub can be put on the meat before cooking or you can allow it to marinate for 30 minutes to a few hours or overnight.
• Mix all the seasonings and apply it to the meat and rub it so that completely coats the meat.
• You can leave the meat in large thin pieces, or cut it into strips, or dice it into 1-inch pieces. Large pieces work well on the grill, while smaller pieces work well in a cast iron skillet.
• Don't overcrowd the pan if you're cooking it in a skillet, cook the meat in two batches so that it has time to get browned on the edges.
• Cook beef to an internal temperature of 130° then allow it to rest a few minutes if you need to slice it.

I often make plenty of food and meal prep containers for the week, it saves a ton of time and is less expensive than being hungry and eating out, planning ahead works well with this meal.

Mix some black beans (or pinto beans) with corn, or rice and pile on the yumminess!

Top the “taco bowls” with onion, cilantro, or pour on some cilantro lime sauc,e my personal favorite.

The post Carne Asada Dry Rub first appeared on Created by Diane.

I’m sharing with you my go-to meal. It’s full of flavor, easy to make and EVERYONE loves it, so that’s 3 reasons to make this pronto!

This is a go-to recipe for sure!

No matter what time of year it is, no matter what time of day it is, what day of the week it is, or who’s at the dinner table, this meal is a crowd-pleaser.

And if you’re looking to expand this meal, it’s great served with a side salad, garlic bread, sauteed broccoli with garlic.

What shape pasta is best? I love penne and bow ties, as they are easy to eat and serve too many, but wide noodles like fettuccine and pappardelle are really fun. If you want to stretch the meal or serve it to kids, macaroni noodles are great. And don’t forget about mini shells, they are a nice option as well.

Another great recipe to make is my baked ziti. it’s my go-to dish to make and give when making dinner for others, it transports well and can be easily reheated when needed.

This pasta with meat sauce recipe is a timeless crowd-pleaser that combines tender pasta with a rich, flavorful ground beef tomato sauce. Simmered slowly with aromatic garlic, sweet onions, and a splash of wine, this dish delivers hearty comfort food that’s perfect for family dinners or meal prep. The hint of crushed red pepper adds just the right touch of warmth without overpowering the classic flavors. Ready in under an hour, this recipe is simple, satisfying, and sure to become a staple in your recipe rotation.

Impromptu company?

Serve this!

The three items I try to have on hand are:

• pasta
• sauce
• ground beef (but since it doesn’t have a long fridge life, I often buy it, cook it, and freeze it so I can pull it out at a moment’s notice and have a freshly cooked meal that tastes like you spend more than 15 minutes making it!

Everyone coming over for the pre-game, game day, weeknight celebrating… you name it, this is the recipe to make,

and I’ll give you plenty of options to make everyone happy.

Not a meat-eater, dice up mushrooms or add in some white beans.

add peppers and onions, too.

Use ground pork and beef for a great flavor combo,

add ground turkey or chicken for a lighter tasting meal,

add in diced or grated zucchini to kick up the veggies in this dish.

First, let’s talk sauce. You can either make a sauce using my Tomato Sauce Recipe or buy a jar of sauce, but be sure to buy a great tasting sauce I suggest La Victoria White Linen or Barilla Marinara Sauce.

The Ratio I use is 1 pound pasta, 1 pound meat, 24 oz sauce.

Now to kick up the flavor and be sure this is the best tasting pasta and meat sauce, you can add in some fresh sliced or minced garlic, diced onion, about 1/4 cup white wine, and a good pinch of crushed red pepper for some spice. Those are my go-to add-ins.

You can certainly change up the flavor profile a bit with a tablespoon of soy sauce or a teaspoon of sesame oil for a more Asian-inspired flavor. 

I don’t always use the leanest beef, it gives the dish a dryer result and lacks a little flavor. But if you’re looking for some extra beefy flavor, add in some beef bouillon, that’ll sure kick up the flavor.

Add in sausage if you prefer, you can cook links or use ground sausage. 

Another great option is to make meatballs.

If you prefer chicken, use ground chicken or cut cooked chicken and add in a bit of chicken bouillon.

Want it to be creamy, add in a 1/2-1 cup heavy cream.

Want a different sauce…

• Give this a try… 3 cups chicken or beef broth or milk or a combo of both, with some chicken or beef bouillon 2 teaspoons or more, cornstarch 1-2 tablespoons, garlic 2 cloves, and onion 1/2 cup diced.
• I have lots of great sauce options here and lots of those sauces will work for pasta. I have a bunch of delicious pasta recipes here.

add cheese if desired, Parmesan or Romano cheese, I’m a huge Romano cheese fan, if you’re looking for a cheesy dish… add in some mozzarella cheese.

Serve with a side salad, or a nice green vegetable like broccoli, spinach, or just add a side of garlic bread. All great options!

Be sure to check below the recipe card for how I send my family off to work with meals every day, they all say it’s far better than eating out. 

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Pasta with Meat Sauce

A go-to meal that everyone loves, pasta with meat sauce is sure to satisfy your hungriest eaters.

Course Main Dish

Cuisine Italian

Keyword beef, pasta,

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 6 servings

Author Diane Schmidt - createdbydiane.com

Cost $8

Ingredients

• 1 lb pasta
• 1 lb ground beef
• 1/4 cup onion diced
• 2 cloves minced garlic
• 24 oz tomato sauce
• pinch crushed red pepper flakes
• 1/4 cup wine

Instructions

• Cook pasta until al dente' use package instructions for specific shapes as all shapes of pasta cook at different times.
• While the pasta is cooking...
• Saute the beef in a skillet add in the onion and garlic, and allow the beef to saute until fully cooked 135°.
• Add in the tomato sauce of your choosing (homemade or jarred) and then add a pinch of crushed red pepper or white wine according to your taste. Or add any other additions now, like cream, bouillon, or fresh herbs.
• Toss the sauce with the pasta and serve.
• This recipe can be easily multiplied for more servings.

Meal Prep: If you want to be able to have meals ready to go, for lunch or dinner, or just open your fridge and want to have delicious tasting meals ready to heat and eat, this is one that always satisfies. I purchase 20 oz containers, online or at Sam’s Club and pack the meals up every time I cook, that way all the food gets eaten. I place a sticky note on the shelf so they know what’s in each container. I often have 3varieties of meals, so there are lots of choices, and as I make meals, I prepare extra so I there are meals ready to go, I don’t have to cook every single day and it’s great when the day doesn’t go as planned and you can still have a homemade meal when you get home!

Other meal prep ideas:
Sweet and Sour Meatballs

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