Homemade Taco Pizza

Some of you know that my hubby and I are high school sweethearts. We met in the 3rd grade when his family moved to town, and we attended the same private Catholic schools through high school. We had secret crushes on each other on and off during our childhood, and then we started dating after Mike got his license at 16.

Mike and I ate Godfather’s taco pizza almost EVERY weekend during our high school dating years. You see, our small town didn’t have many options, but we didn’t care because we loved Godfather’s so much.

After our pizza fest, we headed straight to McDonald’s or the DQ for a vanilla cone. Date complete!

Why this Delicious Pizza Recipe Works:

• DELICIOUS COPYCAT VERSION – This copycat Godfather’s Taco Pizza Recipe has a unique flavor that reminds me of the real thing. We don’t have Godfather’s pizza in our area anymore so making your own is perfect for Taco Tuesday.
• A LITTLE SPICY – We enjoy using the spicy taco sauce in our version along with a thick crust and a spicy layer of taco meat. Make a large batch of DIY taco seasoning mix and keep it handy for all of your game nights!
• GREAT DATE NIGHT – This specialty pizza makes a great date night for Mike and me. By the way, leftover Godfather’s taco pizza is just as delicious as eating it fresh. There is something magic about leftover pizza.
• FAN FAVORITE – This super taco pizza ranks in the top three pizzas in our family. Give it a try next time you make pizza!

Other Delicious Pizza Recipes:

My quick pizza dough is my go-to for all things pizza. A simple 6-ingredient recipe that you should have in your arsenal!

How to make Godfather’s Taco Pizza:

Step 1
Make dough. Use my homemade pizza dough recipe to make the BEST DOUGH. Here in Texas, it doesn’t take long for it to rise because of our warmer climate. My recipe makes three medium-sized pizzas, so I double it when I’m having a large group.

If you’re into sourdough baking, you could also try our Sourdough Discard Pizza Dough Recipe.

Step 3
Cook taco meat. Heat a cast iron skillet to medium-high heat. Add the ground beef, chopped onions and jalapeños – and cook until beef is cooked through, stirring frequently. Then add the taco seasoning (homemade or store-bought) and cook for a few more minutes.

Step 4
Arrange dough. To start, roll out the dough. We either press the dough into a greased cast iron skillet for the oven or on a board lined with parchment paper (sprinkled with cornmeal) for the grill (that we slide on top of a pizza stone).

Recipe FAQs:

Healthy Taco Salad Recipe

My husband and I are Iowa natives, born and raised – but we’ve called Texas home for over 30 years now, which is nearly half our lives. So it should come as no surprise that we are absolutely obsessed with Tex-Mex!

One of our favorite things about living in Texas is the incredible local Tex-Mex scene. Whenever we go out, we’re always ordering something new – partly for the experience, but mostly so I can figure out how to recreate it at home!

Healthy Taco Salad Ingredients:

We are big taco night fans in our house, and everyone gets to build their own! Picky eaters can load up on meat, cheese, and chips while the veggie lovers pile on the good stuff. There’s something for everyone — that’s the beauty of it!

• Taco Meat – Use a combo of ground turkey (or beef) plus chopped onions and jalapeños. I often double the meat and use some in our Taco Crunch Wraps.
• Homemade Taco Seasoning – Unlike store-bought packets, my homemade seasoning has zero aftertaste — just pure, bold flavor. I always keep a big batch on hand for all things taco, and once you try it, you will too!
• Fresh veggies – Lettuce, cherry tomatoes, and avocado. I like to buy a variety of salad greens each week and change up the combination each time I make this salad. I love using red and green lettuce, spinach leaves, bib lettuce, and even kale.
• Canned veggies – Black beans and Mexicorn are the perfect salad toppers. You could also use frozen (thawed) corn or grill fresh corn.
• Cheese – We use shredded sharp cheddar cheese.
• Chipotle Ranch Dressing – My all-time favorite Tex-Mex topper for salads, tacos, enchiladas, and everything in between – and it keeps in the fridge for days!
• Other – Add your favorite salty chips and Spicy Pickled Onions.

Other Topping Ideas:

I went with chipotle ranch on this one, but honestly? Any of the toppings below would be amazing. Because when it comes to a great taco salad, it’s all about the salsas, dressings, and sides – that’s where the real flavor is!

• Mexican Street Corn Salad
• Homemade Salsa Verde 
• Grilled Salsa or Blender Salsa
• Pico de Gallo or Pineapple Salsa
• Cilantro Lime Crema

How to make Turkey Taco Salad:

Step 1
Make dressing. In a small food processor, combine the dressing ingredients – the yogurt, mayo, diced chipotles, cilantro, seasonings, and fresh lime juice. Process and then add cold water to thin to your desired consistency. Spoon dressing into a mason jar and store in the refrigerator.

Step 4
Assemble taco salads. In individual salad bowls, layer the fresh greens, tomatoes, black beans, corn, sliced avocado, and cheddar cheese. Then add warm taco meat and top with the chipotle ranch dressing. Top with crushed chips and red pickled onions, if desired.

We love serving this salad with warm taco meat – it makes the cheese melty and the dressing extra creamy. Trust us, don’t skip this step!

Other Tex-Mex Recipes:

Lately, I’ve been making ALL of the taco things.

Favorite Margarita Recipes:

Looking for a tasty margarita to go with your salads? Try one of our favorites. From Fruity Margaritas to Skinny Margaritas to Watermelon Margaritas – we gotcha covered!

Hamburger Helper with Mushrooms

Honestly, we didn’t grow up eating Hamburger Helper and it’s never been a go-to after we married – even though I wasn’t a great cook. But there is one clear memory I have of this boxed meal (when I was a babysitting teenager) and it’s not pretty. I won’t bore you with the details but it was a complete disaster.

So let’s call this a redemption meal.

Why This Recipe Works:

• SIMPLE – You only need one pot to make this recipe. The noodles get cooked with everything else! Fairly easy cleanup for busy weeknights.
• COMFORT FOOD – Our homemade beef stroganoff hamburger helper is classic comfort food you need right now. If you’re a fan of the hamburger helper box mix, you’ll love this version.
• JUST LIKE THE OLD DAYS – Our homemade version of the original hamburger helper is one the entire family will love (including your picky eaters). Ditch the boxed version and try this fool-proof recipe instead!
• GREAT MEAL PREP – This is a great recipe to meal prep for lunches. Since it serves 4-5 people, you may want to double the recipe for leftovers.

Ingredients Used:

You’ll need the following simple ingredients for this ground beef stroganoff. All of these are easily found in your local grocery store.

How to make Homemade Hamburger Helper:

Step 1
Prep mushrooms. Use a damp paper towel, and clean the mushrooms. Do not soak or run underwater! Slice off the end of the mushrooms, and quarter them, depending on their size.

Step 2
Brown mushrooms. Add butter to a large pot and then the prepared mushrooms. Stir them frequently until browned and then add salt and pepper to taste.

Remove the browned mushrooms to a clean plate and set aside.

What to serve with Beef Stroganoff:

• BREAD – Add a few slices of Garlic Sourdough Bread, Chewy French Bread, or Braided Brioche Bread.
• SALAD – Try our Classic Wedge Salad with Blue Cheese Dressing, Arugula Caprese Salad, or Spinach and Goat Cheese Salad.
• DESSERT – We always have room for Chocolate Caramel Bars or our delicious Moose Tracks Ice Cream Recipe.

Recipe FAQs:

Other Easy Ground Beef Recipes:

Choose one of these delicious midweek dinners next.

• Beef and Cheese Manicotti
• Godfather’s Taco Pizza
• Deconstructed Burgers
• Stuffed Cabbage Soup

Kitchen Tools Used: (affiliate links)

• 3.5 Quart Cast Iron Braiser
• Global Vegetable Knife
• Silicone Spoon Spatula

Beef Stir Fry with Noodles

Do you have a favorite take-out joint? Because today I’m going to try to convince you to ditch that joint and make it yourself. Life can be busy so I get it, but if you do some prepping in advance, you might change your mind.

How to make this Asian-Inspired Dish on a weeknight:

• Prep in advance. On a Sunday or the day before, slice the steak, prep the veggies, and whisk up the marinade. Then place it all the refrigerator for later.
• Ready to cook. On any weeknight, heat up two pots (one to cook the stir fry and one to cook the pasta). Start cooking and you’ll be ready to eat in 30 minutes.
• Enjoy. This is why prepping in advance helps weeknight meals come together. You can enjoy home-cooked meals at home with little fuss.

What You’ll Need:

• Steak – Flank steak works perfectly for this recipe. It’s tender and delicious, especially with the combo of ingredients and the marinade. You could also use skirt steak in a pinch.
• Veggies – You can choose any veggies you like, but I went with onion, carrots, mushrooms, bell peppers, and peas. You could also add broccoli, snow peas, green beans, etc.
• Oil – I used sesame oil to sauté the steak and veggies, but avocado oil works too.
• Pasta – Thin spaghetti noodles were used in this recipe. But you could use any pasta you prefer.
• Seasonings – Just kosher salt and freshly ground black pepper, to taste. A little red pepper flakes to serve is always a good idea too!
• Asian Marinade – A combo of lower-sodium soy sauce, lower-sodium beef broth, rice vinegar, chili paste, oyster sauce, brown sugar, garlic, and ginger.
• Cornstarch – I added equal parts of cornstarch and cold water to the mixture, to thicken slightly. This is optional.

How to make Beef Noodle Stir-Fry:

Step 1
Prep the stir-fry marinade. Combine the marinade ingredients in a bowl – soy sauce, beef broth, rice vinegar, chili paste, oyster sauce, brown sugar, garlic, and ginger. Whisk well.

Differences between Thai and Chinese Food:

This has always been a bit of a stumbling block for me – what’s the difference between Thai and Chinese food? These are definitely generalizations, but here’s how I think about it. I also tend to keep my Asian-inspired dishes on the lighter side.

Thai food often feels brighter and lighter, using fresh aromatics, herbs, and chilies rather than heavy oils. It’s usually bolder and spicier, with flavors that hit sweet, salty, sour, and spicy all at once, thanks to ingredients like fish sauce, brown sugar, and vinegar. Chinese food – especially the Americanized versions many of us know – often leans more savory and rich, with fried proteins and heavier sauces.

Recipe FAQs:

More Delicious Asian-Inspired Recipes:

• Grilled Asian Chicken Skewers – These are SO easy to make all summer long.
• Salmon Buddha Bowls with Asian Sauce – We love the farro and edamame in these bowls too.
• Crunchy Asian Cabbage Salad – An old recipe, but one of our favs!
• Korean Meatballs Recipe – These are spicy and delish!

Kitchen Tools Used: (affiliate links)

• Dutch Oven
• Global 7-inch Knife
• Non-Slip Cutting Board
• 9-Inch Whisk

Braised Chuck Roast

I know I already have plenty of chuck roast recipes on the site, but I can’t help myself – there are just so many great ways to cook this delicious cut of beef. The real secret is simple: cook it long enough. When chuck roast is done right, it’s fall-apart tender. If it turns out tough, it usually just needs more time.

Why This Recipe Works:

• Chuck roast loves low-and-slow cooking. Chuck is full of connective tissue and marbling, which sounds tough, but that’s the magic. Long, gentle braising melts the collagen into gelatin, turning a normally chewy cut into something fork-tender and luscious.
• Red wine tenderizes and adds depth. The acidity in red wine helps break down the meat while it cooks, and as it reduces, it brings rich, complex flavors that water or broth alone just can’t match.
• Braising locks in moisture and flavor. Cooking the roast partially submerged in liquid creates a steamy, moist environment. This prevents the meat from drying out and allows it to absorb all those bold wine, herb, and aromatics flavors as it cooks.
• Everything gets better with time. As the roast simmers, the wine, beef juices, and aromatics meld into a silky, concentrated sauce. The longer it cooks, the tastier it becomes – often even better the next day.

What You’ll Need:

• chuck roast
• avocado oil
• seasonings (garlic powder, onion powder, kosher salt, and freshly ground black pepper)
• all-purpose flour
• beef broth
• red wine (like Pinot Noir)
• tomato paste
• Worcestershire sauce
• bay leaves
• onion

How to make Red Wine Braised Beef:

Step 1
Prep oven. Arrange oven rack to lower third of the oven. Preheat to 325 degrees F.

Storing and Freezing:

• Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Freeze braised chuck roast for up to 3 months, stored in a freezer bag.
  

How to make Garlic Mashed Potatoes:

To make garlic mashed potatoes, you’ll need yellow potatoes, garlic cloves, butter, sour cream, half and half, salt, and pepper.

You can use our Instant Pot Garlic Mashed Potatoes or make it on the stovetop according to the directions below.

Other Beef Roast Recipes:

We eat a ton of beef roast because 1) we grew up in the Midwest and it was a major protein for us, 2) if you cook it correctly, it’s as good as the best steak, and 3) I crave it!

Julia Child’s Beef Bourguignon

Our good friends, Kerri and John, had us over for this show-stopping dish recently and so I thought I’d create my own version. Admittedly, this recipe is pretty classic and so I’m only sharing my technique here.

The ingredients in beef bourguignon recipes don’t vary too much but I think making it in advance (like a day or two in advance) is key. As it rests, the sauce thickens slightly, and the flavors from the wine, beef, bacon, and herbs meld together into something otherworldly.

Beef Bourguignon began in the heart of Burgundy, France — a region celebrated for its bold red wines and rich, hearty cooking. What started as a humble peasant dish was born out of necessity: slow-cooking tough cuts of beef with wine, herbs, and vegetables until they transformed into something tender and deeply flavorful.

Over time, this rustic stew was refined by French chefs and eventually made famous around the world by Julia Child, who introduced it to home cooks everywhere. Thank you Julia! Today, it remains the ultimate comfort food — a dish that feels both down-to-earth and a little bit elegant, no matter where it’s served.

It’s time to slip on our aprons and channel our inner Julia Child, friends!

Why This Recipe Works:

• Rich, deep flavor – Slow-simmered beef, red wine, and aromatics come together for the ultimate comfort dish.
• A classic made simple – All the elegance of French cuisine without being fussy.
• Perfect for entertaining – Feels fancy but can be made ahead, making it ideal for dinner parties or holidays.
• Pairs beautifully with sides – Serve it with mashed potatoes, noodles, or crusty bread to soak up every drop of sauce.

What You’ll Need:

• bacon – The rendered bacon fat helps sear the beef and vegetables, creating those delicious caramelized bits (fond) that build the stew’s rich flavor.
• chuck roast – Go with a three pound roast because you’re going to want leftovers!
• kosher salt and freshly ground black pepper
• veggies – including onion, carrots, garlic, and mushrooms
• tomato paste – Tomato paste is concentrated and rich, adding that deep savory note that enhances the beef’s flavor.
• all-purpose flour – The flour helps the sauce naturally thicken as it simmers.
• red wine – Pinot Noir (or Burgendy) is the traditional choice! Elegant and earthy, it matches the dish’s French roots perfectly.
• beef broth – You’ll need enough beef broth to cover the beef after adding the bottle of wine.
• fresh thyme and bay leaves
• butter – The butter is used to cook the mushrooms. These are added in the last step of the cooking process.

How to make Classic Beef Bourguignon:

Step 1
Prep. Arrange oven rack to lower third of the oven. Preheat to 325 degrees F.

Storing and Freezing:

• Store leftovers in an airtight container in the refrigerator for 3-4 days.
• Cool completely, then store in freezer-safe containers for up to 3 months. Thaw and reheat gently on the stove.

To cook this ahead of time:

• Cook it fully according to the recipe, then let it cool to room temperature.
• Refrigerate it (covered) for up to 2–3 days — this resting time lets the flavors deepen and meld beautifully.
• When you’re ready to serve, reheat slowly on the stove over low heat until warmed through, adding a splash of broth or wine if the sauce has thickened too much.

Recipe FAQs:

Other Delicious Beef Roast Recipes:

Beef roast is my ultimate comfort food and it’s the meat I make after vacation, on a rainy day, or just because.

• Curry Beef Stew Recipe
• Roast Beef Vegetable Soup
• Beef Au Jus Sandwiches
• Oven Baked Chuck Roast
• Red Wine Braised Chuck Roast

Kitchen Tools Used: (affiliate links)

• Dutch Oven
• Global 7-inch Knife

Sweet and Spicy Korean Meatballs

Y’all know I’m a spice loving gal so I always jump at the idea of recipes that use Gochujang. No worries though because you can use as little as a couple of teaspoons and get incredible flavor without all the fire.

Why This Recipe Works:

• SPICY TWIST – These meatballs are a little bit sweet and a little bit spicy. If you want to tone these down, add less Gochujang sauce.
• SIMPLE RECIPE – We like an uncomplicated recipe at times. These Korean meatballs are simple enough to prepare on a weeknight and be can be prepped in advance too.
• FULL OF FLAVOR – It’s the sweet and spicy sauce that makes the flavors shine through every single time.
• GREAT FOR APPETIZER OR MEAL – Serve these as an appetizer for your next gathering, or as a main course over rice and veggies. So good!

What You’ll Need:

• ground beef
• onions and garlic
• breadcrumbs
• egg
• Gochujang paste
• milk
• seasonings
• for the sauce – a mixture of additional Gochujang paste, soy sauce, and apricot jam

How to make Korean Meatballs:

Step 1
Prep. Preheat oven to 400 degrees F. Prep a baking sheet with parchment paper.

Storing and Freezing:

Freeze uncooked meatballs or cooked meatballs wrapped tightly in plastic wrap and then place in a freezer bag or freezer-safe container.

Store leftover meatballs in an airtight container in your refrigerator for 3-4 days.

Recipe FAQs:

Other Meatball Recipes:

• Sausage Meatball Recipe
• Curried Meatballs
• Mozzarella Stuffed Meatballs
• Thai Meatball Soup

Kitchen Tools Used: (affiliate links)

• Glass Mixing Bowls
• USA Quarter Sheet Pan

Lasagna Roll Ups

Do you ever get the feeling that your family is growing tired of chicken, fish, veggies, and salads? That maybe they want a juicy sandwich, or some cheesy, meaty pasta? I do.

Why This Recipe Works:

• EASY TO PREP AHEAD – These lasagna roll ups are easy to prep ahead and then bake when ready. Cover the casserole dish and store in your refrigerator a day or so in advance.
• FULL OF ITALIAN FLAVORS – We love Italian food and making homemade sauce makes a huge difference. You’ll love the flavors in this dish.
• GREAT MEAL PREP – Leftovers always go straight in meal prep containers for lunches on the go. My hubby takes his lunch to work every single day!
• PERFECT PORTION CONTROL – If you’re being extra mindful of what goes in our body, then you’ll appreciate the portion control.

Ingredient Notes:

• marinara sauce – We recommend our homemade marinara sauce, but store-bought is a great short cut.
• lasagna noodles – You’ll need 12 lasagna noodles for this recipe.
• meat mixture – Stay away from ultra-lean ground beef. We normally use 85% lean or ground sausage is nice too.
• cheese – We use a combo of cottage cheese, mozzarella cheese, and parmesan cheese. You could use ricotta instead of cottage cheese if preferred.

How to make Beef Lasagna Roll Ups:

Step 1
Make marinara sauce. In a large pot, sauté the onions in a little olive oil for 4-5 minutes over medium heat. When the onions are soft and translucent, add the garlic, seasonings, and tomato paste – and stir for another minute or so.

Then add all the tomatoes (crushed tomatoes, diced tomatoes, and tomato paste), the chicken broth, and sugar. Bring to a boil over medium-high heat, and then reduce heat to a simmer. Continue cooking the sauce for about 20-25 minutes, or until the sauce cooks down slightly.

What to serve with lasagna roll ups with cottage cheese:

• BREAD – Try some simple garlic bread using our Chewy French Bread or Soft White Sandwich Bread Recipe.
• SALAD – We enjoy pasta with simple salads. Try our Arugula Quinoa Salad or Hearts of Palm Salad.
• VEGGIES – I recommend some simple Browned Mushrooms or Wasabi Aioli and Asparagus.

Storing and Freezing:

• Prep Ahead – Cover casserole dish and store in the refrigerator a day or so before baking.
• Store Leftovers – Store leftover roll ups in an airtight container in your refrigerator for 3-4 days.
• Freezing – Wrap casserole tightly and freeze up to three months. Thaw (in refrigerator) completely before baking.

Recipe FAQs:

Other Pasta Recipes:

• Lemon Ricotta Pasta
• Marry Me Chicken Pasta
• Alfredo Stuffed Shells
• Cajun Chicken Sausage Pasta

Why This Recipe Works:

• SIMPLE INGREDIENTS – While the list seems a little bit long, we’re using simple ingredients that can easily be found in your local grocery store.
• FULL OF FLAVOR – The combo of ingredients are super flavorful and you’ll find yourself humming to yourself with each bite. That’s a good sign, right?!
• NUTRIENT DENSE – We love adding plenty of sweet potatoes and russets – plus onions – in these bowls. It can be a full meal as is, or add a small side salad too.
• GREAT MEAL PREP – Double this recipe and portion it out for meal prep for the week ahead. Leftovers are delicious!

What You’ll Need:

for the sloppy Joe mixture:

• ground beef
• veggies – a combo of onion and bell peppers
• ketchup and mustard
• tomato paste
• brown sugar
• apple cider vinegar
• salt and pepper

for the potato wedges:

• potatoes – a combo of sweet potatoes and russet potatoes
• onion
• garlic cloves
• olive oil
• seasonings – a combo of onion powder, paprika, cayenne pepper, salt, and pepper

How to make Sloppy Joe Bowls:

Step 1
Prep potatoes and onions. Wash potatoes, and slice in short wedges. Slice the onions into rings. Place potatoes and onions in a mixing bowl.

What to make serve with Sloppy Joe Bowls:

We like adding a small side salad to this meal. Try one of our homemade dressings – Honey Balsamic Vinaigrette, Creamy Italian Dressing, or Spinach Salad Dressing.

Recipe FAQs:

Other Delicious Bowl Recipes:

We’re huge fans of bowl recipes – a little bit of this and a little bit of that. One of my favorite ways to eat because everyone at the dinner table can customize their meal.

• Shrimp Taco Bowls
• Mediterranean Grain Bowls
• Harissa Chicken Bowls
• Sweet Potato Taco Bowls

Kitchen Tools Used: (affiliate links)

• Cast Iron Skillet
• USA Half Sheet Pan

Mushroom Burgers

Adding mushrooms to recipes is a bit of an obsession of mine, so it just makes sense to create a mushroom burger. But let’s be clear. This is not a meat-free recipe, but instead it’s a beef and mushroom combo. You get the best of both worlds – meat plus our favorite veggie – mushrooms!

Why This Recipe Works:

• UNAMI FLAVOR – Umami is that rich, savory flavor that makes things taste extra satisfying—kind of like the deep, meaty taste you get from mushrooms, soy sauce, or cheese.
• TENDER TEXTURE – As the burgers cook, the mushrooms release liquid making the burgers extra tender. Like melt-in-your-mouth tender!
• EXTRA NUTRIENTS – Mushrooms are super healthy – they’re low in calories but packed with nutrients, antioxidants, and compounds that help your immune system, brain, and gut.
• DELICIOUS SPIN ON BURGERS – While we love a cheese-stuffed juicy Lucy, we also love to pile on the veggies with this beef mushroom burger. Btw, the jalapeño is optional of course, but you know how I love a little heat!

What You’ll Need:

• ground chuck or beef
• cremini mushrooms
• jalapeno
• taco seasoning
• red onion
• cheese
• avocado
• brioche buns

How to make Mushroom Beef Burgers:

Step 1
Clean mushrooms. To clean mushrooms, gently wipe them with a damp paper towel or give them a quick rinse and pat dry – just don’t soak them, or they’ll get soggy.

Step 6
Grill burgers and onions. Gently set the prepared mushroom beef burgers on the hot grill grates and season with your choice of seasoning. Add the onions too.

Grill burgers until they reach your desired temperature, flipping burgers about halfway through. Add cheese at the very end and let melt. Turn onions to get them browned.

We use a digital thermometer and prefer medium-rare. These burgers cook extremely fast so watch closely. See temperature chart below for more details.

Burger Doneness Temps:

• Rare: 120 – 125 F
• Medium Rare: 130 – 135 F
• Medium: 140-145 F
• Medium Well: 150 – 155 F
• Well Done: 160 – 165 F

What to serve with mushroom beef burgers:

• Potatoes or fries – Try our Small Potatoes on the Grill, Baked Garlic Home Fries, or Spicy Baked Sweet Potato Fries!
• Pasta salad – How about our go-to Lemon Orzo Pasta Salad, Greek Tortellini Pasta Salad, or Creamy Pesto Pasta Salad?
• Dessert please – Let’s finish this meal with some S’mores Cookie Bars, Triple Chocolate Brownies, or Butterscotch Ice Cream!

Recipe FAQs:

Other Delicious Burgers:

There is nothing better than a grilled juicy burger!

• Grilled Salmon Burger Recipe
• Mushroom Swiss Burgers with Caramelized Onions
• Goat Cheese Burgers
• Green Chile Turkey Burgers
• Lamb Feta Burgers

Kitchen Tools Used: (affiliate links)

• Stainless-Steel Grill Tongs 17-inch
• Digital Instant Read Meat Thermometer

Tender Carne Asada

Steak has always felt like a bit of a luxury in our home, since we didn’t have it often growing up. We were more of a pork-and-chicken family – and plenty of casseroles. Lots and lots of casseroles.

Over time, I’ve shared more beef recipes here with you using a variety of cuts – mostly flank steak, filet mignon, chuck roast, and ground beef – and honestly, I truly love them all!

Why This Recipe Works:

• Flavor-packed marinade – Citrus, garlic, and spices tenderize the meat while infusing it with bold, balanced flavor.
• High-heat grilling – A hot grill creates that signature char and locks in juices for a perfectly cooked steak.
• Quick cooking time – Thin cuts like flank or skirt steak cook fast, making this recipe both efficient and reliable.
• Sliced against the grain – Cutting the steak properly ensures every bite is tender and easy to chew.

What You’ll Need:

• flank steak (or skirt steak works too)
• chopped cilantro
• olive oil
• soy sauce
• citrus juice – from oranges and limes
• ground cumin
• chili powder
• garlic powder
• red pepper flakes
• kosher salt
• black pepper

How to make Grilled Carne Asada:

Step 1
Make marinade. In a mixing bowl, combine the marinade ingredients—olive oil, soy sauce, fresh orange juice, lime juice, and optional chopped cilantro—along with cumin, chili powder, garlic powder, red pepper flakes, kosher salt, and black pepper. Whisk everything together until well blended and fragrant.

Step 4
Grill steak. Preheat your outdoor grill to high heat (around 450°F) so it’s fully hot before the steak goes on. Grill the marinated carne asada for about 5–6 minutes per side, depending on thickness, until it’s beautifully charred on the outside and cooked to your preferred doneness.

We use a digital thermometer to test for doneness. Medium for flank steak is generally our preference.

• 130–135°F = medium-rare (most traditional and tender for carne asada)
• 140–145°F = medium
• 150°F+ = more well done (can start to get tougher)

Step 6
Add sauce if desired. Carne asada pairs really well with sauces that are bright, creamy, or a little spicy to balance the smoky grilled flavor. Here are some great options:

• Cilantro lime crema – Creamy, tangy, and fresh; one of the most popular pairings.
• Pico de gallo or fresh salsa – Adds acidity, crunch, and brightness.
• Salsa verde – A zesty tomatillo-based sauce with a little heat and lots of flavor.
• Avocado crema – This fresh crema is one of our favorites and goes well with any protein.
• Guacamole – Rich and creamy, it balances the char from the grilled steak.
• Chimichurri – A recipe shared by one of my fellow food blogger friends!

Step 7
Add to bowls, tacos, quesadillas, or salads. We love adding carne asada to so many of our recipes including the following.

• Carne Asada Quesadillas
• Carne Asada Bowls
• Fajita Taco Salad
• Crispy Black Bean Tacos

Recipe FAQs:

Other Delicious Beef Recipes:

Looking for more beef recipes? I’ve gotcha covered.

• Grilled Filet Mignon
• SueBee’s Beef Bourguignon Recipe
• Beef Kabobs on the Grill
• Slow Cooker Beef Stew

Kitchen Tools Used: (affiliate links)

• Global 7-inch Knife – Favorite kitchen knife.
• Stainless-Steel Grill Tongs 17-inch – Our go-to tongs for grilling all the things.

Best Mushroom Swiss Burger

It’s no secret that Mike and I are big mushroom lovers. I find ways to work this umami-rich veggie into so many SueBee recipes – and I’m just as happy sautéing a simple batch to serve alongside any protein.

Why This Recipe Works:

• Big flavor layers: Earthy mushrooms, melty Swiss cheese, and sweet caramelized onions create a rich, savory combination that feels indulgent without extra effort.
• Juicy, satisfying texture: The mushrooms add moisture and umami, helping the burger stay juicy while enhancing the beefy flavor.
• Simple ingredients: Basic pantry staples come together to create a gourmet-style burger that feels restaurant-worthy.
• Flexible cooking methods: Works great on the grill, stovetop, or griddle, making it an easy go-to for weeknights or weekend cookouts.

What You’ll Need:

• ground beef – I recommend using 80-85% lean ground beef.
• seasonings – a combo of onion powder, garlic powder, kosher salt, and freshly ground black pepper
• olive oil plus butter
• mushrooms – We prefer using Bella mushrooms for this recipe.
• onions – one yellow onion, sliced
• baby Swiss cheese
• hamburger buns – We rotate between our Pretzel Sandwich Buns Recipe, Soft Burger Buns, or Homemade Hoagie Rolls (but in bun form).

How to make Mushroom Swiss Burgers:

Step 1
Caramelize onions. Add butter to a medium cast iron skillet over medium heat. When melted, add sliced onion, salt, and pepper – and cook, stirring frequently to avoid burning. You may need to add splashes of water to moisten the onions as they cook. Continue cooking until onions get nice and golden brown, about 30 minutes.

NOTE: If you are feeding a crowd and making extra onions, it may take longer than 30 minutes to fully caramelize.

Burger Doneness Temps:

The U.S. Food and Drug Administration recommends cooking ground beef (including burgers) to an internal temperature of 160°F (71°C) to ensure it’s safe to eat. We normally cook ours to medium, FYI.

• Rare: 120 – 125
• Medium Rare: 130 – 135
• Medium Well: 150 – 155
• Well Done: 160 – 165

What to serve with Mushroom Swiss Burgers:

I’ve got lots of sides for you to choose from, but these are some of my favorites.

• PASTA SALAD – Lemon Orzo Pasta Salad, Greek Tortellini Pasta Salad, Creamy Pesto Pasta Salad
• GREEN SALAD – Arugula Quinoa Salad, Antipasto Chopped Salad, Spinach and Goat Cheese Salad
• POTATOES – Baked Garlic Home Fries, Spicy Baked Sweet Potato Fries, Loaded Potato Skins

Tips for making the perfect burger:

1. Use a higher fat ground meat. I recommend no leaner than 85%.
2. Don’t overwork the meat. This will ensure the meat isn’t tough.
3. If making regular patties, press your thumb into the center of the raw patty to form an indentation. We don’t want the center to plump up.
4. Season liberally. Season the patties right before you cook them. Salt applied too far in advance will toughen the meat.
5. Use high heat. Grill the burgers at 400 degrees or higher.
6. Try to avoid flipping the patties too often. Let them cook on one side for several minutes before flipping to the other side.
7. Don’t overcook. My family prefers a bit of pink but proceed at your own risk.

Recipe FAQs:

Other Delicious Burger Recipes:

We have other delicious burgers for you to choose from next!

• Mushroom Beef Burgers
• Lamb Feta Burgers
• Grilled Salmon Burgers with Avocado Crema
• Green Chile Turkey Burgers

Kitchen Tools Used: (affiliate links)

• BBQ Grill Spatula 
• Digital Instant Read Meat Thermometer