696 beet recipes

Glazed pearl onions caramelized with sugar, braised in beef stock, and finished with a splash of red wine vinegar. A sweet-and-tangy side dish using frozen pearl onions.

Classic meatloaf with cream of mushroom soup baked into the loaf and spooned over the top. Old-school comfort food with a built-in mushroom gravy, no ketchup glaze required.

Chimichangas stuffed with seasoned ground beef and enchilada sauce, fried golden in flour tortillas, and topped with cheddar, lettuce, and green onions. Crispy deep-fried burritos at home.

Simple taco filling made with lean ground beef and homemade taco seasoning. Skip the store-bought packets and control the spices yourself. Makes enough saucy meat for 8 to 10 tacos.

The classic Minnesota tater tot hotdish: seasoned ground beef under creamy mushroom soup, crowned with crispy tater tots baked golden. A three-ingredient weeknight comfort casserole.

Beef mushroom freezer mix combined with noodles Romanoff in a creamy sour cream cheese sauce. A quick weeknight dinner using frozen and boxed convenience ingredients.

Grilled Salisbury steak patties with grated onion, chives, and garlic, broiled to order and finished with a buttery Belmont sauce of ketchup, mustard, lemon, and sherry. Supper-club classic.

A quick Chinese sweet and sour soup with tender chicken breast, mushrooms, and a tangy broth spiked with vinegar and soy sauce. Ready in 30 minutes with just a handful of pantry staples.

Hearty slow cooker bean dip packed with seasoned ground beef, refried beans, melted longhorn cheese, and sour cream with a spicy kick from hot sauce.

Jellied consomme: a chilled, clear beef broth set with unflavored gelatin and spiked with sherry. An elegant retro summer starter served in cups with curried whipped cream.

Midwest comfort food mash-up: ground beef and stewed tomatoes tossed with elbow macaroni and oregano. Simple, hearty, and ready in under an hour to feed a crowd.

Classic New Orleans daube glace: shredded roast beef and stuffed olives suspended in a spicy beef gelatin mold. Old-school Creole elegance, served cold.

Fondue bourguignonne with cubed beef fillet cooked tableside in hot oil, served with a tomato shallot dipping sauce. The classic French fondue dinner-party experience.

Bordelaise sauce is the classic French red wine reduction with shallots, bouquet garni, bone marrow, and veal stock. The mother sauce companion to a perfect steak. Restaurant-grade in 30 minutes.

Creamy pate blended with cream cheese and topped with a shimmering bourbon-beef aspic. A retro-chic appetizer that unmolds beautifully for cocktail parties.

Seasoned ground beef, crunchy corn chips, sour cream, and melted cheddar baked in a flaky crescent roll crust. This Tex-Mex taco pie feeds the family in 45 minutes with almost zero effort.