Need a big pot of something for a party? Slow cookers and ground beef have you covered, and with a little lead time for cooking, you can feed a big group with minimal fuss, and it'll actually taste decent.
Crockpot Game Day Chili
Recipe by Tori Hammontree
Tori browns and drains a pound of hamburger, then adds three kinds of kidney and chili beans, tomato sauce and chili seasoning to the crockpot. Bell pepper and onion are optional.
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Slow Cooker Italian Sauce and Meatballs Served Over Ramen
Recipe by Buddy Love
Good morning. I'm making Italian sauce with ramen and meatballs for dinner tonight.
Weeknight Beef and Three-Bean Chili
Chili sustains bachelors across America for good reason; it's cheap, simple, nutritious, and tasty. Mix it up with whatever beans you like.
Ingredients
Method
- Brown the beef and onion in a large skillet for 9 to 10 minutes, breaking the meat into fine crumbles, until it reaches 160°F.
- Drain the fat and stir in the garlic, chili powder and cumin for 1 minute.
- Transfer the mixture to a 6-quart crockpot and add the tomatoes, tomato sauce, all three beans, broth and salt.
- Cover and cook on low for 6 to 7 hours until the beans are tender and the sauce has thickened.
- Stir from the edges and cook uncovered on high for 15 minutes if the chili does not mound briefly on a spoon.
Diner Sloppy Joe Filling
To be honest, I'm not the biggest sloppy joe fan, but there's no denying they're a crowd-pleaser. I'd swap out the canned tomato sauce for a can of crushed tomatoes and season with dried herbs to taste.
Ingredients
Method
- Brown the beef, onion and bell pepper in a skillet for 10 minutes until the beef reaches 160°F.
- Drain the fat and stir in the garlic for 30 seconds.
- Transfer the mixture to a 6-quart crockpot and add the tomato sauce, ketchup, mustard, Worcestershire, brown sugar and salt.
- Cover and cook on low for 5 to 6 hours until the sauce clings to the fine beef crumbles.
- Spoon 3/4 cup filling onto each of the 12 buns and serve before the bread softens.
Big-Batch Ground Beef Taco Filling
With the beans, I'd call this more of a burrito filling than a taco filling. It would also work over rice for a quick bowl lunch.
Ingredients
Method
- Brown the beef and onion in a large skillet for 10 to 12 minutes until the beef reaches 160°F, then drain the fat.
- Stir in the garlic, chili powder, cumin and paprika for 1 minute.
- Transfer to a 6-quart crockpot and add the tomato sauce, pinto beans, broth and salt.
- Cover and cook on low for 4 to 5 hours, then mash about half the beans into the beef and stir well.
- Warm the tortillas and serve 1/2 cup filling across 2 tortillas per person.
Hamburger Vegetable Soup
Consider this a format more than a strict recipe. Throw in whatever veggies you need to use from the freezer and the fridge, as long as they seem like they'd make sense together.
Ingredients
Method
- Brown the beef and onion for 9 minutes until the beef reaches 160°F, drain, and stir in the garlic.
- Transfer to a 6-quart crockpot and add the potatoes, carrots, tomatoes, broth, salt, thyme and pepper.
- Cover and cook on low for 6 hours until the potatoes are tender.
- Stir in the green beans and corn and cook on high for 30 minutes.
- Cool leftovers in shallow containers and freeze for up to 3 months.
Ground Beef Picadillo
For an alternative to chili, try this Cuban classic. You would never have thought green olives and raisins would go this well with ground beef.
Ingredients
Method
- Brown the beef, onion and bell pepper in a skillet for 10 minutes until the beef reaches 160°F, then drain the fat.
- Stir in the garlic, cumin and oregano for 30 seconds.
- Transfer to a 6-quart crockpot and add the tomatoes, potatoes, olives, raisins and salt.
- Cover and cook on low for 5 to 6 hours until the potato cubes are tender and the sauce clings to the meat.
- Stir gently from the bottom and rest uncovered for 10 minutes before serving.
Slow-Cooker Brown Sugar Meatloaf
A slow cooker works for meatloaf just as well as the oven. The only trick is to build a sling out of foil to prevent sticking.
Ingredients
Method
- Fold two long strips of heavy-duty foil into a cross-shaped sling in a 6-quart crockpot and coat it lightly with oil.
- Soak the breadcrumbs in the milk for 5 minutes, then add the beef, eggs, onion, Worcestershire, salt, pepper and 1/4 cup ketchup and mix gently.
- Shape the mixture into a compact 9-by-5-inch loaf on the foil sling.
- Mix the remaining ketchup with the brown sugar and vinegar, spread it over the loaf, and cook covered on low for 4 to 4 1/2 hours until the center reaches 160°F.
- Use the sling to move the loaf to a board, rest for 15 minutes, and slice into 10 portions.
Swedish Meatballs in Sour Cream Gravy
You know them from '70s party trays and trips to IKEA — Swedish meatballs are a slow-cooker classic. This recipe uses sour cream instead of fresh cream, but keeps allspice as the principal seasoning.
Ingredients
Method
- Soak the breadcrumbs in the milk for 5 minutes, then mix with the beef, pork, egg, onion, salt, allspice and pepper and roll 32 meatballs.
- Brown the meatballs in the oil in 2 batches for 6 minutes and transfer them to a 6-quart crockpot.
- Whisk the broth and flour until smooth, pour it over the meatballs, and cook covered on low for 4 to 5 hours until they reach 160°F.
- Cook the egg noodles separately and divide them among 8 bowls.
- Switch off the crockpot, temper the sour cream with 1 cup hot gravy, stir it back in, and spoon the meatballs and gravy over the noodles.
Salisbury Steak Patties with Mushroom Gravy
A Salisbury steak really is just a jumbo, disc-shaped meatball, so it works great in a slow cooker. Be sure to sear beforehand for maximum flavor.
Ingredients
Method
- Mix the beef, breadcrumbs, egg, onion, 1 tablespoon Worcestershire, salt and pepper gently and shape 8 oval patties.
- Brown the patties in the oil in 2 batches for 3 minutes per side and transfer them to a 6-quart crockpot.
- Brown the mushrooms in the same skillet for 6 minutes and scatter them over the patties.
- Whisk the broth, flour and remaining Worcestershire until smooth, pour it into the crock, and cook covered on low for 5 hours until the patties reach 160°F.
- Lift the patties onto plates and stir the mushroom gravy before spooning it over them.
Beef and Rice Stuffed Peppers
Stuffed peppers also work in the slow cooker, but be careful. You need short, squat peppers that can easily be filled and can stand up on their own over the course of cooking.
Ingredients
Method
- Cut the tops from the peppers, remove the seeds and membranes, and stand the shells in a 6-quart crockpot.
- Brown the beef and onion in a skillet for 9 minutes until the beef reaches 160°F, drain the fat, and stir in the garlic.
- Mix the beef with the rice, 1 cup tomato sauce, cheddar, salt, oregano and pepper.
- Fill the peppers, spoon the remaining tomato sauce over the tops, and cook covered on low for 4 1/2 to 5 hours until the peppers are tender.
- Rest for 10 minutes and lift each pepper with a wide spoon.
Beef and Corn Tater Tot Casserole
I can't remember the last time I cooked tater tots, but they are a rather fun, nostalgic menu item. Whether you use them or not, beef, corn, and mushrooms make for a hearty casserole filling for cold nights.
Ingredients
Method
- Brown the beef and onion in a skillet for 9 minutes until the beef reaches 160°F, then drain and transfer to a buttered 6-quart crockpot.
- Brown the mushrooms in the butter for 6 minutes, stir in the flour for 1 minute, and gradually whisk in the milk, salt and pepper until thick.
- Stir the mushroom sauce, corn and 1 cup cheddar into the beef.
- Arrange the frozen tots in one layer over the filling, place a clean kitchen towel under the lid without letting it touch the food, and cook on high for 3 1/2 hours.
- Scatter the remaining cheddar over the tots and cook uncovered on high for 20 to 30 minutes until melted and the potato edges are browned.
Cheeseburger Potato Casserole
Think of this dish as scalloped potatoes with some ground beef added. The mustard and Worcestershire add some much-needed tang, so feel free to double down.
Ingredients
Method
- Brown the beef and onion in a skillet for 9 minutes until the beef reaches 160°F and drain the fat.
- Melt the butter, whisk in the flour for 1 minute, then gradually whisk in the milk, mustard, Worcestershire, salt and pepper until slightly thick.
- Layer half the potatoes, half the beef, 1 cup cheddar and half the sauce in a buttered 6-quart crockpot and repeat, reserving 1 cup cheddar.
- Cover and cook on low for 5 1/2 to 6 hours until a knife slides through the center potatoes.
- Scatter the remaining cheddar over the top and cook uncovered on high for 15 minutes until melted.
Unstuffed Cabbage Roll Casserole
Like cabbage rolls but don't like the fiddly process of stuffing them? Deconstruct it, and while it won't look as nice, it will taste just as good, especially with some sour cream on top.
Ingredients
Method
- Brown the beef and onion in a skillet for 9 minutes until the beef reaches 160°F, drain the fat, and stir in the garlic.
- Place half the cabbage in a 6-quart crockpot, add the beef mixture, and cover with the remaining cabbage.
- Whisk the tomatoes, tomato sauce, broth, Worcestershire, salt and pepper and pour it over the layers.
- Cover and cook on low for 6 hours until the cabbage is tender.
- Fold in the cooked rice and cook on high for 20 to 30 minutes until hot and thick enough to scoop.
Crockpot Beef Lasagna
Lasagna is basically a casserole by any other name, so it's natural that it does well in a slow cooker. Be sure to use no-boil lasagna noodles.
Ingredients
Method
- Brown the beef and onion for 10 minutes until the beef reaches 160°F, drain, and stir in the garlic, crushed tomatoes, tomato sauce, oregano and 1 1/2 teaspoons salt.
- Mix the ricotta, egg, 1/2 cup Parmesan and remaining salt.
- Spread 1 cup beef sauce in a buttered 6-quart crockpot and layer one-third each of the broken noodles, ricotta mixture, remaining sauce and mozzarella.
- Repeat the layers twice, ending with mozzarella and the remaining Parmesan.
- Cover and cook on low for 4 to 4 1/2 hours until the center noodles are tender, then rest uncovered for 20 minutes before cutting.
Sunday Ground Beef Marinara
The classic Italian Sunday gravy is supposed to stew for hours, so free up some stovetop space for the noodles and put it in the slow cooker instead. I would modify this recipe a little, just using canned tomatoes and some tomato paste instead of canned sauce, and a little celery would also be welcome.
Ingredients
Method
- Brown the beef and onion for 9 minutes until the beef reaches 160°F, drain the fat, and stir in the carrots, garlic and tomato paste for 2 minutes.
- Transfer to a 6-quart crockpot and add the tomatoes, tomato sauce, oregano, salt and pepper.
- Cover and cook on low for 6 to 7 hours until the sauce is thick and the carrot has softened into it.
- Cook the spaghetti separately until al dente and drain it.
- Divide the pasta among 10 bowls, spoon over the sauce, and divide the Parmesan evenly.
Ground Beef Mushroom Stroganoff
This simplified stroganoff uses ground beef instead of the usual sirloin. As with any stroganoff, save the sour cream to whisk in at the end.
Ingredients
Method
- Brown the beef and onion for 9 minutes until the beef reaches 160°F, drain, and transfer to a 6-quart crockpot.
- Brown the mushrooms in the butter in 2 batches for 6 minutes per batch and add them with the garlic.
- Whisk the broth, Worcestershire, mustard, salt, pepper and flour until smooth and pour it into the crock.
- Cook covered on low for 5 hours, and cook the egg noodles separately near serving time.
- Switch off the crockpot, temper the sour cream with 1 cup hot gravy, stir it back in, and spoon the stroganoff over the noodles.
Crockpot Cottage Pie
Designed for the rainy English weather, a cottage pie is a warming one-pot dish for a cold night. The original is short on herbs, but I think a little more thyme goes a long way.
Ingredients
Method
- Brown the beef and onion for 10 minutes until the beef reaches 160°F, drain, and transfer to a 6-quart crockpot with the carrots and garlic.
- Whisk the broth, tomato paste, Worcestershire, thyme, 1 teaspoon salt and pepper and pour it over the beef; cook on low for 5 hours.
- Boil the potatoes until tender, drain, and mash them with the milk, butter and remaining salt.
- Stir the frozen peas into the beef, spread the warm mashed potatoes over the filling, and cover.
- Cook on high for 30 to 45 minutes until the peas are hot and the center reaches 165°F.
Beef and Black Bean Enchilada Filling
The "enchilada" here comes more from the use of enchilada sauce. That being said, if you are building enchiladas, I'd recommend stacking the tortillas rather than filling them with a sauce like this.
Ingredients
Method
- Brown the beef and onion in a skillet for 9 minutes until the beef reaches 160°F, then drain the fat.
- Stir in the garlic, cumin and chili powder for 30 seconds.
- Transfer to a 6-quart crockpot and add the enchilada sauce, black beans, tomatoes, corn and salt.
- Cover and cook on low for 4 to 5 hours until the filling is thick and the corn is tender.
- Warm the tortillas and divide 1/2 cup filling among 2 tortillas per serving.
Ground Beef Taco Soup
Think of this, basically, as a chili heavy on the corn and beans. A few tortilla chips on top certainly wouldn't hurt.
Ingredients
Method
- Brown the beef and onion for 9 minutes until the beef reaches 160°F and drain the fat.
- Stir in the garlic, chili powder and cumin for 30 seconds.
- Transfer to a 6-quart crockpot and add the tomatoes, beans, corn, broth and salt.
- Cover and cook on low for 6 hours until the corn and beans are tender.
- Stir in the lime juice and serve while the soup remains brothy.
Cheeseburger Potato Soup
This recipe makes potato soup a full meal by adding ground beef. Don't be shy with the sharp cheddar.
Ingredients
Method
- Brown the beef and onion for 9 minutes until the beef reaches 160°F, drain, and transfer to a 6-quart crockpot.
- Add the potatoes, carrots, broth, mustard, salt and pepper and cook on low for 6 hours until the potatoes are tender.
- Mash about 2 cups of potatoes in the crock.
- Mix the butter and flour into a paste, whisk it into the milk, and stir it into the soup for 20 minutes on high.
- Switch off the heat and add the cheddar by handfuls, stirring each addition smooth.
Beefy Tomato Macaroni Soup
I love dropping pasta into soup to give it a little extra weight. This recipe uses macaroni, but any small pasta will do.
Ingredients
Method
- Brown the beef and onion for 9 minutes until the beef reaches 160°F and drain the fat.
- Transfer to a 6-quart crockpot and add the carrots, celery, garlic, tomatoes, broth, oregano, salt and pepper.
- Cover and cook on low for 5 hours until the vegetables are tender.
- Cook the macaroni separately for 1 minute less than the package directs and drain it.
- Stir the macaroni into the soup and serve before it absorbs too much broth.
Cowboy Beef and Bean Pot
This is basically a spice-free chili, with molasses and bacon for some baked bean flavor. However, as with baked beans in general, don't be afraid to put the spice back in.
Ingredients
Method
- Cook the bacon for 7 minutes until browned and transfer it to a 6-quart crockpot.
- Brown the beef and onion in the bacon fat for 9 minutes until the beef reaches 160°F, then drain thoroughly.
- Add the beef, all four beans, tomato sauce, ketchup, molasses, mustard, vinegar and salt to the crock.
- Cover and cook on low for 6 to 7 hours until thick and the beans are tender.
- Stir well and rest uncovered for 15 minutes before spooning onto plates.
Ground Beef Keema with Potatoes and Peas
You'll rarely see keema in India made with ground beef — they typically use lamb, which probably works even better — but it's totally doable. Some garam masala would be a very welcome addition.
Ingredients
Method
- Brown the beef and onion for 9 minutes until the beef reaches 160°F and drain the fat.
- Stir in the garlic, ginger, curry powder, cumin and coriander for 1 minute.
- Transfer to a 6-quart crockpot and add the tomatoes, potatoes, broth and salt.
- Cover and cook on low for 5 to 6 hours until the potato cubes are tender.
- Stir in the peas and lemon juice and cook on high for 15 minutes until the peas are bright and hot.
Beef and Black Bean Burrito Bowls
Ground beef is perfect for rice bowls. And the name is apropos; you could comfortably fold this filling and some rice into a burrito for a quick lunch.
Ingredients
Method
- Brown the beef and onion for 9 minutes until the beef reaches 160°F, drain, and stir in the garlic, chili powder and cumin.
- Transfer to a 6-quart crockpot and add the tomato sauce, black beans, corn, broth and salt.
- Cover and cook on low for 4 to 5 hours until the mixture is thick and the corn is tender.
- Stir in the lime juice and divide the warm rice among 8 bowls.
- Spoon the beef-and-bean mixture over the rice and serve without letting the rice sit in the crock.
Ginger Soy Ground Beef Bowls
Cooking in soy, ginger, and pear is the standard move for Korean galbi, and it works for ground beef too. This recipe is garnished with cucumbers, but some kimchi or other Asian pickles would be nice too.
Ingredients
Method
- Brown the beef and onion for 9 minutes until the beef reaches 160°F and drain the fat.
- Stir in the garlic and ginger for 30 seconds and transfer the mixture to a 4-quart crockpot.
- Add the pear, soy sauce, brown sugar and broth and cook covered on low for 2 1/2 to 3 hours.
- Stir in the rice vinegar and sesame oil and cook uncovered on high for 10 minutes until glossy.
- Divide the rice among 8 bowls, add the beef, and place 1/4 cup cucumber slices beside each serving.
Cornbread-Topped Beef Tamale Pie
The topping here splits the difference between tamales and cornbread. Be sure not to peep at the corn-batter topping while it's cooking, or you risk gumminess.
Ingredients
Method
- Brown the beef and onion for 9 minutes until the beef reaches 160°F, drain, and stir in the garlic, chili powder and cumin.
- Transfer to a buttered 6-quart crockpot and add the tomato sauce, black beans, corn and 1 teaspoon salt; cook covered on low for 5 hours.
- Whisk the cornmeal, flour, baking powder and remaining salt, then stir in the egg, buttermilk and melted butter just until combined.
- Switch the crockpot to high, spread the batter over the hot filling, and cover without opening for 60 to 75 minutes.
- Check that the cornbread center reaches 200°F and a toothpick comes out without wet batter before scooping.
