If you’re a fan of street tacos, you owe it to yourself to give this delicious and authentic carne asada recipe a try. All you need to do is buy some strip steak, create a simple marinade and fry everything up. Once you have this once, we guarantee you’ll want to try it again and again. So let’s get started.

2 juiced limes
4 cloves of crushed garlic
1/2 cup of orange juice
1 cup of chopped cilantro
1/2 teaspoon of salt
1/4 teaspoon of black pepper
1/4 cup of olive oil
1 minced jalapeño
2 tablespoons of white vinegar
1 flank steak (two pounds)
gallon-sized Ziploc bags

First, start by getting out a giant Ziploc bag and pouring in your lime juice, cilantro, salt, pepper, olive oil, jalapeño and vinegar. When it’s combined, zip the bag and shake everything up. Once its mixed, throw your entire flank steak in the bag and make sure it’s fully submerged. Let it sit in the fridge for two hours or overnight until you’re ready to cook. Make sure your grill is set to high and cook the steak for seven to 10 minutes a side. When it’s done, let it rest for 10 minutes before slicing it up and serving it up in tacos!

If you were looking for a heartier recipe for dinner, this beefy cottage pie recipe is sure to satisfy. If you’re a fan of chicken pot pie, this meal should also satisfy the same craving (except with beef as the main meat). Although this is a perfect recipe for any big parties, your family is sure to enjoy it anytime as well. So let’s get started.

1 1/4 pounds of potatoes, peeled and cut into chunks
3 large cloves of minced garlic
3/4 cup of sour cream
2/3 cup of cheddar cheese
1 pound of ground beef (or ground turkey)
1 12-ounce package of frozen peas and carrots
1 tablespoon of Worcestershire sauce
1 cup of beef or vegetable broth
1 tablespoon of Italian seasonings
2 tablespoons of ketchup
1/2 cup of half-and-half
3 tablespoons of unsalted butter

Start by boiling water in a saucepan over high heat. Chop and peel your potatoes before throwing them in and boiling for 20 minutes. Preheat your oven to 375 degrees before cooking your ground beef in a pan. Drain the fat out and add your frozen veggies, Worcestershire sauce, broth, Italian seasoning, minced garlic and ketchup. Stir everything up and let it cook for five to seven minutes. When the potatoes are boiled, drain the water and add sour cream, butter and half-and-half along with a teaspoon of salt and half a teaspoon of pepper. Mash it up and whip it until it turns smooth. Mix in a third cup of cheese as well. Next, pour your meat mixture into a greased up 9×13-inch baking dish. Scoop the mashed potatoes on top and let it bake for 25 minutes. When the time’s up, throw the rest of the cheese on top, bake for another five minutes and enjoy!

If you’ve never tried stuffed peppers before, they are a delicious twist on classic Mexican food. But did you know you can do basically the same recipe in soup form? If not, you’re in for a surprise. When it’s all done, the final result is a cheesy, beefy and rice-filled dish that you’ll love. So let’s get started.

1 pound of lean ground beef
1 15-ounce can of tomato sauce
1 can of diced tomatoes with garlic and onions
3 cups of beef broth
1 cup of cooked rice
1 finely chopped onion
1 chopped green bell pepper
1 chopped red bell pepper
1/2 teaspoon of dried oregano
1/2 teaspoon of dried basil
1 bay leaf
salt
pepper

To begin, throw your beef in a skillet over medium-high heat and cook it until it browns all the way through. Drain the extra fat out but keep two tablespoons in the mix. Put the beef aside and set your skillet back on the heat, adding your chopped onions. Add salt and pepper and then transfer the onions and browned beef into the slow cooker along with tomato sauce, diced tomatoes, beef broth, cooked rice and sliced bell peppers. Season it with oregano, basil and a bay leaf as well. Finally, set the slow cooker on high for three hours or on low for six to eight. When the time is up, adjust the seasonings and you’re ready to eat!

If you want to mix your beef into another larger dish, this beef pasta is a great way to do it. To make it even better, you can make this recipe in a slow cooker so it couldn’t be easier. So let’s do it.

1 pound of lean ground beef
2 whole carrots, diced
4 celery stalks, diced
1 onion, diced
2 cloves of minced garlic
1 28-ounce can of crushed or chopped tomatoes
1 15-ounce can of cannellini beans
1 15-ounce can of red kidney beans
2 cans of beef stock
2 whole bay leaves
1 teaspoon of dried oregano
1 teaspoon of dried basil
1 cup of uncooked ditalini pasta
parmesan cheese

To start, chop up all your vegetables and throw your beef, carrots, celery, onions, garlic, crushed tomatoes, beef stock, bay leaves, oregano and basil. Break up the beef with a wooden spoon and cover the slow cooker. Set it to cook on low for seven to eight hours or on high for three to four. About a half hour before it’s done, open the slow cooker and throw in your pasta and beans (once they’re drained and rinsed). When it’s done, spoon it into bowls and enjoy!

If you’re Irish, you’ve probably had beef and cabbage before on St. Patrick’s Day. Still, this dish is good enough to have all year round—and to top it all off, you can make it in a slow cooker. The end result is tender beef and cabbage that is oh-so-satisfying. So let’s do it.

1 4-pound corned beef brisket
2 pounds of small potatoes, halved
4 carrots, roughly chopped
1 large onion, cut into wedges
2 stalks of celery, roughly chopped
12 ounces of dark beer
2 tablespoons of pickling spices
1 small head of green cabbage, cut into wedges
1/2 cup of sour cream
1/4 cup of horseradish
1 tablespoon of yellow mustard
2-5 cups of water

After preparing and chopping your veggies, throw everything except the cabbage into your slow cooker and throw your corned beef on top of it. Top it off with pickling spice and pour dark beer on top of it. Add water until the brisket is completely submerged in liquid. Finally, close the slow cooker and set it to cook on low for eight hours. When the time is up, open it up and make sure the brisket is tender. When it looks good, add your cabbage and arrange it around the brisket. Cover it and let it cook for 30 more minutes on high. Just before it’s done, mix your sour cream, horseradish and mustard in a side bowl. When it’s done, strain the veggies and let the brisket cool for 15 to 20 minutes. Add your sauce and you’re ready to eat!

Casserole dishes are one of the easiest dishes to make and the most delicious to eat. And this beefy potato casserole is no different! As the name suggests, it mostly just involves throwing all of these ingredients together, baking and digging in. So let’s do it.

1 1/2 pounds of ground beef
3 pounds of Yukon Gold potatoes, peeled and quartered
1 chopped yellow onion
2 minced cloves of garlic
2 carrots, peeled and sliced
8 ounces of frozen peas
1 1/2 cups of shredded cheddar cheese
1/2 cup of beef broth
1/2 cup of milk
4 tablespoons of butter
2 tablespoons of all-purpose flour
2 tablespoons of Italian seasoning
1 teaspoon of salt
1/2 teaspoon of pepper

Start by preheating your oven to 350 degrees and boiling your potatoes in a large pot until they’re fork-tender. Drain out the water and add milk, two tablespoons of butter and half a teaspoon of salt. Smash everything together until it turns smooth, adding half a cup of shredded cheese. After it’s combined, pour half of the mixture into an 11×9-inch casserole dish. Next, cook your ground beef in a skillet and season it with salt and pepper. When it’s all browned, transfer it to a plate with paper towels. Add your carrots and onions to the skillet on medium heat to soften them before adding your ground beef back in. Stir everything up before adding the rest of the butter with peas, garlic, Italian seasoning, pepper and salt. Keep cooking for three minutes until the garlic turns brown and add flour. Add beef broth and stir everything up until it thickens. Finally, spoon the mix over the potato layer and cover it with the rest of your potatoes. Top it off with cheese and cook it in the oven for 30 minutes before digging in.

If you need a heartier recipe that will give you some recipes to work with as well, why not try out this simple pot roast? The end result has a great barbecue flavor and you get to make it in a slow cooker so it couldn’t be easier. Let’s get started.

1 three-pound boneless beef chuck roast
2 cups of ketchup
1/4 cup of packed brown sugar
2 tablespoons of yellow mustard
2 tablespoons of Worcestershire sauce
1 teaspoon of salt
1/4 teaspoon of black pepper
1/2 teaspoon of garlic powder
1/2 teaspoon of chili powder

Begin by cutting your chuck roast in half and throwing both chunks into your slow cooker. Get out another bowl in the meantime and mix together your ketchup, brown sugar, yellow mustard, Worcestershire sauce, salt, pepper, garlic powder and chili powder. Stir it up before adding it to your beef and covering the slow cooker. Let it cook on low for eight hours. When the time is up, make sure the beef is cooked and set it aside while you skim the excess layer of fat. Next, shred the beef with two forks, throw it back in the juices and serve!

If you’re looking for a new recipe to impress some friends and extend your taste buds, this slow cooker Indonesian beef stew is a great option. It has some spice to it, plenty of flavor and you’re guaranteed to have plenty of leftovers as well. As with a handful of these dishes, you can even make it in the slow cooker to save yourself some hassle. So let’s get started.

2 pounds of cubed beef
5 potatoes cut into quarters
1 onion, diced
2 turnips, chopped
5 carrots, chopped
4 cloves of garlic, smashed
2 tablespoons of soy sauce
1 tablespoon of fresh ginger
1 teaspoon of cinnamon
1/2 teaspoon of nutmeg
3 cups of beef broth
2 teaspoons of cornstarch

Start by throwing your cubed beef, potatoes, diced onion, chopped turnips, chopped carrots, smashed garlic, soy sauce, ginger, cinnamon and nutmeg into your slow cooker. Mix everything before getting out a medium bowl and pouring half your beef broth in it. Add cornstarch and whisk together to form a slurry before pouring it in your slow cooker with the rest of the beef broth also. Stir it all up and close the slow cooker, letting it cook on low for seven hours or on high for four. When it’s done, open it up and make sure the beef is tender before serving!

In fitting with some of the other recipes on this list, we have another stew-style recipe that will make sure you get your veggies in as well. That’s right, this V8 beef stew is going to satisfy all kinds of dietary needs while still tasting delicious. So let’s jump into it.

2 pounds of beef, cubed
2 medium Yukon gold potatoes, chopped
1 medium onion, chopped
3 carrots, chopped
2 celery stalks, chopped
1 clove of minced garlic
1 tablespoon of Worcestershire sauce
1 12-ounce can of V8 juice
1/2 teaspoon of paprika
1/4 cup of flour
2 tablespoons of chopped parsley
1 teaspoon of salt
1 teaspoon of pepper

Begin by cubing your beef before throwing them in a bowl and seasoning with half a teaspoon of salt and half a teaspoon of pepper. Add flour to coat everything and set the beef aside. Next, throw your carrots, celery, onion and potatoes in the slow cooker. Season that with the rest of the salt and pepper as well as the paprika. Add garlic and Worcestershire sauce before topping it all with floured beef cubes. When it’s ready, pour your V8 juice over everything and make sure its well-mixed and combined. Cover the slow cooker and set it on high for five hours, stirring it halfway through the cook time. At the end, add additional salt and pepper to taste and let it sit for 15 minutes before digging in!

Finally, we’re rounding out this list with a nice burger and veggie soup. Once again, it’s a healthy and delicious twist on the ground beef-based recipes you may already be used to. Still, this one is definitely going to stand up to any taste test. So let’s get started.

1 pound of lean ground beef
1 onion, diced
1 cloves of garlic, minced
2 potatoes, peeled and diced
3 1/2 cups of beef broth
1 28-ounce can of diced tomatoes with juice
1 can of condensed tomato soup
2 teaspoons of Worcestershire sauce
1 teaspoon of Italian seasoning
1 bay leaf
3 cups of mixed vegetables, fresh or frozen
salt
pepper

Begin by cooking your ground beef and garlic in a pan over medium-high heat. When it’s done, drain the excess fat and add your potatoes, beef broth, tomatoes, tomato soup, Worcestershire sauce, seasonings and bay leaves as well. Give it a mix and cover the pan, letting it simmer for 10 minutes. Next, open it up and add your mixed vegetables before stirring and covering the pan again for 15 to 20 more minutes. When the time’s up, make sure your potatoes are soft and serve!