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Easy Homemade Sloppy Joes

This recipe is easily doubled.

Course Main Course

Cuisine American

Keyword beef, easy, hamburger, one skillet, weeknight meal

Servings 4 people

Author Meredith Bernard

Equipment

• 1 Cast Iron Skillet
• 1 Chopper

Ingredients

• 1 lb ground beef
• 1/2 small onion, chopped
• 1 tbsp minced garlic
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Salt to taste
• 8 oz tomato sauce
• 1/4 cup ketchup
• 1 tbsp Worcestershire sauce
• 1 tbsp brown sugar

Instructions

• Brown ground beef, drain and add seasonings.
• Add tomato sauce, ketchup, Worcestershire sauce, and brown sugar and simmer about 15 minutes on low. Stir to keep from sticking. Sauce will thicken.
• Serve on buttered and toasted buns, top with cheese if you prefer.
• Enjoy!

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Classic Hamburger Steak and Gravy

Author Meredith Bernard

Equipment

• 1 Cast Iron Skillet

Ingredients

• 1 lb ground beef, divided into ¼ lb patties
• 1 small onion
• 3 tbsp butter for sautéing onions and patties
• 1/4 cup all purpose flour
• 1/2 cup water
• 1/2 cup beef broth
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• ⅓4 tsp salt
• 1/4 tsp pepper

Instructions

• Melt butter in skillet, add sliced onion and saute until carmelized. Remove from heat and set aside.
• While onions are cooking, add garlic powder, onion powder, salt and pepper to beef, mix well and then patty into 4 patties.
• Melt 2 tbsp butter in skillet (can use same skillet you cooked onions in) and brown on both sides. Patties are cooked when internal temp reaches 165.
• Remove patties to a plate and discard most of grease, saving a couple tablespoons of drippings for gravy.
• In measuring cup or bowl, add flour and cold water, whisk until completely mixed with no lumps.
• Turn skillet on low, add beef broth and then add flour/water mixture and whisk continuously until thickened. Turn off heat, add patties and onions and serve while hot. Use gravy for patties and as a topping for mashed potatoes, which pair very well with this dish. Add another vegetable and you've got a full course southern comfort meal!

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Easy Cheesy Alfredo Beef Tortellini

Author Meredith Bernard

Equipment

• Cast Iron Skillet

Ingredients

• 1 pound ground beef browned and drained
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 tablespoon Italian seasoning
• 1 jar Alfredo sauce (15 oz)
• 1 can Diced tomatoes 14.5 oz – could also use Mariana or spaghetti sauce
• ½ cup whipping cream could sub milk or half and half

Instructions

• Combine beef, spices, sauce, tomatoes and whipping cream. Let simmer for 3 to 5 minutes to combine flavors.
• Add 20 oz tortellini (any kind)
• Cover and simmer until tortellini cooked through, about 5 minutes
• Top with 1-2 cups shredded mozzarella cheese and let melt (either put cover back on or put under oven broiler. Watch to not burn.)
• Pairs well with lettuce or spinach salad and garlic br

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The Best Cowboy Casserole

Author Meredith Bernard

Equipment

• 1 Cast Iron Skillet

Ingredients

• 1 lb ground beef browned and drained
• 1 small onion chopped, saute with beef
• 1 can mexicorn drained
• 1 can Cream of Mushroom soup
• 1 can peas & carrots (Could also use VegAlls)
• 3/4 bag tater tots
• 1/2 cup shredded cheddar (Enough to top casserole)

Instructions

• Combine all ingredients except cheese.
• Top with cheese.
• Bake at 400 for 25-30 minutes, until tots are golden brown and casserole is bubbly. Enjoy!

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Confession…I was 45 years old before I started cooking cabbage. I had it growing up and liked how my Granny made it (with corned beef and cornbread – so duh), but I’ve never felt compelled to cook this amazing veggie myself. (I’m sorry cabbage. We can be friends now, though.) Anyhoo, enter me trying to incorporate more vegetables into our supper rotation and discovering there was a really easy, really tasty way to incorporate this lean mean green machine with BEEF. Whew! This recipe couldn’t be easier or yummier or healthier. Proof: We are two weeks away from re-stocking our beef freezer and I chose to use my very last pound of hamburger on this meal. Need I say more? Ok, go make this and be happy. Bye.

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Beef & Cabbage

Author Meredith Bernard

Equipment

• Cast Iron Dutch Oven

Ingredients

• 1 lb ground beef
• 1 head cabbage, shredded
• 1 onion, sliced
• 1 14 oz. diced tomatoes (regular or fire roasted)
• 1 8 oz. tomato sauce
• 1 tbsp Santa Maria Seasoning
• 1 tbsp Italian Seasoning
• 1 tsp garlic powder

Instructions

• To one large Dutch oven, add one head of shredded cabbage (I used food processor)

  Add 1 onion, diced or sliced thin

  Add 1 can diced tomatoes, 1 small can tomato sauce, 1 tbsp italian seasoning, 1 tsp garlic powder, salt and pepper to taste. Bring to simmer over medium-high heat.

  Add 1 lb ground beef (uncooked), stir, turn heat down, put lid on and let simmer 45 min. until cooked through

  Serve alone or over rice or potatoes

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Around here chili has beans (forgive me if you’re from Texas) and it’s got a little spice and a lot of savory. I recently became aware of another version of chili that includes pumpkin and a little hint of sweet. Immediately I knew I wanted to try it and immediately I knew my family may not forgive me. But I decided I was willing to sacrifice one weeknight meal and give it a go. I read several recipes and settled on a version I found easiest – and with what I had on hand. Because there’s nothing easy about having to go back to the store to get something you don’t have and I’m a firm believer in substitutions. The end result was a perfectly delightful bowl of sweet and savory chili that I’ll be making again and again. My husband still prefers my regular version, but nobody left a spoonful in their bowl and I take that as a sure sign of success. Hope you’ll give this a try and let me know what you think!

You’ll want to try Hearty Sol’s Buttery Layered Biscuits with this chili. They’re the perfect thing to go with a warm soup, deep dish casserole, or just warm right out of the oven with a little bit of strawberry jam!

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Easiest Pumpkin Chili

Sweet and savory pumpkin chili is a fall must have!

Servings 4

Author Meredith Bernard

Ingredients

• 1 lb ground beef
• 1 can chili magic chili starter
• 1 8 oz. can tomato sauce
• 1 cup water
• 1 can rotel diced tomatoes
• 2 cups pumpkin pie mix

Instructions

• Brown ground beef, drain.
• Combine all other ingredients and simmer for 30 minutes, until liquid is reduced.
• Serve hot with cornbread (duh), cheese and sour cream (if you like). Enjoy!

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When it comes to quick, nutritious (preferably delicious) mid-week meals for our family, I’m all in! This recipe uses something we have a lot of around here (BEEF) and a favorite vegetable that makes North Carolina proud – sweet potatoes! Did you know we are the leading state for producing this sweet gem? We are! Find out more about all the ways this orange super food are not only good for you, but more than good cooked in a million different ways by scrolling around over at NC Sweetpotatoes. BUT FIRST, watch and read below to see how to make this new family favorite and give it a try. Then come back and let me know what you think!

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Tex Mex Beef & Sweetpotato Skillet Dish

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Author Meredith Bernard

Equipment

• Cast Iron Skillet

Ingredients

• 1 lb. lean ground beef
• 2 tbsp olive oil or butter, divided
• 2 garlic cloves minced
• 1 small onion diced
• 4 sweet mini peppers or 1 bell pepper diced
• 2 medium sweetpotatoes diced (washed, skin on)
• 1 can mexi-corn or Southwest corn
• ½ cup beef broth
• 1 can diced tomatoes
• 8 oz. tomato sauce
• 1 tbsp southwest seasoning
• Salt & Pepper to taste

Instructions

• Rinse and scrub potatoes to clean. Chop into ½ inch cubes. Dice peppers and onions.
• Heat 1 tbsp oil or butter in skillet over medium heat.
• Add garlic and sauté until fragrant, careful not to burn.
• Add ground beef, breaking apart and stirring until cooked through – about 5-7 minutes. Remove garlic and hamburger to covered bowl or plate and set aside.
• In same skillet, add 1 tbsp oil (or butter), sauté peppers, onion and sweet potatoes until slightly tender.
• Pour in broth, diced tomatoes and tomato sauce, cover and simmer 12-15 minutes.
• Stir in cooked beef and corn. Cook until liquid reduces and mixture thickens a bit. Add spices and salt/pepper to taste.
• Serve alone or over rice. Pair with mixed green salad. Enjoy!

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Easy Skillet Meatloaf

Author Meredith Bernard

Equipment

• Cast Iron Skillet

Ingredients

• 1 LB ground round
• ⅓ c quick cooking oats
• Small onion diced
• ¼ c ketchup
• Splash milk
• 1 egg
• ½ tsp salt
• ¼ tsp pepper
• ¼ c ketchup
• 1 tbsp brown sugar
• 1 tsp mustard or horseradish

Instructions

• Mix
• Patty into large circle, place in skillet
• Bake at 350 for 40 min
• Top with ketchup mixture and cook another 10 min (or to 160°)

Video

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First, why cook with cast iron? So glad you asked.

1. Cast Iron cooks evenly and can replace almost every other pan you have (stay away from boiling water or highly acidic foods in your cast iron (unless it’s enameled) – most everything else – GO FOR IT!)

2. It’s non-stick AND non-toxic!

3. You can use metal utensils with cast iron ( I prefer metal and wood – no peeling or cracked rubber utensils for me, please!)

4. Cast Iron can be used on stove top and in the oven. (I use a gas stove top. Here’s a good article on using cast iron with a glass stove top.)

5. The more you use it, the better seasoned it gets. So use it often!

6. Cast Iron is lifetime, hand-me-down quality cookware. How fun would it be to pass down the same pans you cooked meals for your children to them and your grandchildren? The best!

7. It’s easy to clean. (No, really. It is! Keep reading…)

How To Clean Cast Iron

1. Scrub shortly after use (if possible) with hot water (NO SOAP!) – I prefer to use a chainmail scrubber called The Ringer. It works like a charm! You can also use a pan scraper. For extra hard messes, you can scrub with salt.

2. Wipe skillet dry with paper towel or lint free cloth (less lint the better)

3. Place skillet back on stovetop and heat

4. Wipe evenly with thin coating of oil (vegetable, canola, flaxseed or coconut), bacon grease or lard (Crisco). Bacon grease is my preferred choice, and I keep a jar on my stovetop at all times (yes, it keeps!), but crisco would be my next best choice. No need to apply too much oil or grease – that can make it sticky. Just a thin, even layer. Sometimes less is better, y’all! This is one of those times.

5. Heat to smoke point (30-60 seconds). Voila! Your pan is happy and ready to go for its next use.

How to Clean and Re-Season Old Cast Iron

This is one time it’s ok to use soap and steel wool on your cast iron. Scrub and wash thoroughly to remove old residue and/or rust. After clean, apply thin layer of vegetable oil all over skillet (inside and outside). Bake skillet in 450° oven for 1 hour. (Place tin foil or baking sheet under pan to catch any grease that may drip.) Allow to cool and store (see below). It’s ready to use!

How to Store Cast Iron

I prefer to either hang my cast iron or keep it on stovetop at all times. I use it daily and prefer to have it handy. It can be stacked, but do it carefully, placing a paper towel or lint free towel in-between. Flour sack towels would work great!

What Cast Iron to Purchase

Everyone wants to know what cast iron to buy. Most all of my cast iron is old Wagoner or Griswold that’s been handed down from family. They are heirloom pieces that will last several lifetimes if cared for and I love using them. The biggest difference I’ve found in older cast iron and new cast iron is that the inside is smoother – but even new ones can be ground down (my husband has done that!) You can find old cast iron in antique stores – or perhaps an older relative or friends basement. If you are buying new cast iron, I’d recommend Stargazer. They are made in America, extremely well made and have the smooth bottom I love in my older pans.

Now that you are armed with how to take care your cast iron, get busy using it! One of my favorite things to make in mine is cast iron steaks, but I’ve also got a bunch of one-skillet meals to get you going. The truth is, the more you use it, the more you’ll realize you can use it for and the more you’ll love it. Come back and let me know if you agree!

Happy Cooking,
Meredith

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Two things you can never go wrong with…tacos and taco soup! The weather is starting to cool off and when that happens the first thing I want to do (besides wear all the hoodies and snuggle all the new calves on the farm) is break out the dutch oven and make soup. One of our family favorites is taco soup. I love it because not only does it taste great, it’s easy to tweak with whatever canned beans and tomatoes you have on hand. It also pairs perfect with Cast Iron Cornbread. Hope you’ll enjoy this as much as we do! Now go get your soup on. Play video from correct starting point here.

Don’t forget MUSKETPOWDER! This is my go-to seasoning for pretty much all the things and their Ranch-style White Label is perfect in this soup. You can order here and get 10% off using code TFW. (For the Win!)

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Taco Soup

Author Meredith Bernard

Ingredients

• 1 lb ground beef
• 1 small onion chopped
• 1 can corn
• 1 can chili beans
• 1 can pinto beans rinsed and drained
• 1 can stewed tomatoes
• 1 can diced tomatoes with green chiles
• 1 package taco seasoning
• 1 package ranch seasoning or 3-4 tbsp White Label Musket Powder
• Salt to taste
• Shredded cheddar cheese and sour cream to top (chives would be great too!

Instructions

• Brown hamburger and onion (drain if not lean ground beef)
• Add all canned ingredients and seasonings
• Simmer on low 15-20 minutes
• Serve hot with toppings of choice and crackers or cornbread

Video

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