NovemBEEF 2025 is here!

Introducing: Novembeef! We’ve never done Novembeef before, but you all loved Crocktober so much, I figured… why stop the fun now? Let’s do it again, just with beef this time.

Every week in November, we’re making one easy, family-friendly beef recipe together. Because eating at home is still one of our biggest goals. It saves money, it’s usually healthier, and most importantly… it gets us around the dinner table as a family.

Would you make them with me?
If you do, share your recreations on Instagram and tag me @the_car_mom so we can swap ideas and cheer each other on.

If you loved Crocktober… you already know the vibe.
If you’re new, welcome! We ditch the takeout, we save a little money, and we make dinner feel just a bit easier.

NovemBEEF Recipe #4 - Stuffed Pepper Soup from CookingClassy.com

You know that moment when it’s cold outside, everyone’s hangry, and you just want something warm and filling on the table fast? That’s where Stuffed Pepper Soup comes in.

It’s hearty, cozy, and made with simple ingredients you probably already have at home. Plus, it’s one of those meals that feels fancy even though it’s really just a one-pot wonder with ground beef and veggies. This one checks all the boxes: easy, comforting, and family-approved.

Let’s wrap up Novembeef with a bowl full of cozy!

You Will Need

▢ 1 lb lean ground beef
▢ 2 Tbsp olive oil, divided
▢ Salt and pepper to taste
▢ 1 small yellow onion, chopped (about 1 cup)
▢ 1 cup chopped red bell pepper (about ½ a medium)
▢ 1 cup chopped green bell pepper
▢ 2 cloves garlic, minced
▢ 2 (14.5 oz) cans petite diced tomatoes
▢ 1 (15 oz) can tomato sauce
▢ 1 (14.5 oz) can low-sodium beef broth
▢ 2 ½ Tbsp chopped fresh parsley (plus extra for garnish)
▢ ½ tsp dried basil
▢ ½ tsp dried oregano
▢ 1 cup uncooked long-grain white or brown rice
▢ Shredded cheddar or mozzarella cheese (optional for topping)

How to Make It

1. Brown the beef.
Heat 1 Tbsp olive oil in a large pot over medium heat. Add the beef, season with salt and pepper, and cook until browned, breaking it up as it cooks (about 6–8 minutes). Drain and set aside.

2. Cook the veggies.
Add the remaining 1 Tbsp olive oil to the pot. Toss in the onions, red and green peppers, and sauté for 3 minutes. Add garlic and cook another 30 seconds until fragrant.

3. Build your soup.
Add diced tomatoes, tomato sauce, beef broth, parsley, basil, oregano, and the cooked beef. Season with salt and pepper. Bring to a light boil, then reduce to low, cover, and simmer for 30 minutes, stirring occasionally.

4. Cook the rice.
While the soup simmers, cook your rice according to the package directions. When it’s ready, stir as much (or as little) as you like into the soup.

• For a thicker soup, add all the rice.

• For a thinner soup, add half.

5. Serve and top.
Ladle into bowls and top with shredded cheese and fresh parsley.

Tips

• Make it ahead. This soup reheats beautifully! If you’re saving leftovers, store the rice separately so it doesn’t get mushy.

• Mix up the meat. Ground turkey or even sausage works great if that’s what you’ve got on hand.

• Shortcut alert: Frozen chopped peppers and onions make this even faster on a weeknight.

NovemBEEF Recipe #3 - Shepherds Pie from the wholesomedish.com

Okay… Shepherd’s Pie night just feels cozy. It’s the kind of dinner that makes your whole kitchen smell amazing and makes you feel like you’ve really got it together.

You can prep the meat mixture ahead of time, make the mashed potatoes ahead of time, or assemble the whole thing earlier in the day and bake it at dinnertime. Anything that makes the dinner hour easier gets a gold star from me.

Let’s get into it!

You Will Need

Meat Filling:

▢ 2 tablespoons olive oil
▢ 1 cup chopped yellow onion
▢ 1 lb ground beef (or ground lamb)
▢ 2 teaspoons dried parsley
▢ 1 teaspoon dried rosemary
▢ 1 teaspoon dried thyme
▢ 1/2 teaspoon salt
▢ 1/2 teaspoon black pepper
▢ 1 tablespoon Worcestershire sauce
▢ 2 garlic cloves, minced
▢ 2 tablespoons flour
▢ 2 tablespoons tomato paste
▢ 1 cup beef broth
▢ 1 cup frozen peas & carrots
▢ 1/2 cup frozen corn

Potato Topping:

▢ 1 1/2 – 2 lb russet potatoes (about 2 large), peeled & cubed
▢ 8 tablespoons butter
▢ 1/3 cup half & half
▢ 1/2 teaspoon garlic powder
▢ 1/2 teaspoon salt
▢ 1/4 teaspoon pepper
▢ 1/4 cup parmesan cheese

How to Make It

1. Make the Meat Filling

• Add olive oil to a large skillet over medium-high heat. Cook the onions for about 5 minutes.

• Add the beef (or lamb), breaking it up with a spoon.

• Season with parsley, rosemary, thyme, salt, and pepper. Cook 6–8 minutes until browned.

• Stir in Worcestershire sauce and garlic. Cook 1 minute.

• Add flour and tomato paste. Mix until everything is combined and smooth.

• Pour in broth, peas & carrots, and corn. Bring to a boil, then simmer for 5 minutes.

• Set aside and preheat your oven to 400°F.

2. Make the Potato Topping

• Add potatoes to a pot and cover with water. Boil, then reduce to a simmer and cook 10–15 minutes until fork-tender.

• Drain, then return potatoes to the hot pot to steam off any remaining moisture.

• Add butter, half & half, garlic powder, salt, and pepper. Mash until smooth.

• Stir in Parmesan cheese.

3. Assemble & Bake

• Add the meat mixture to a 9x9 or 7x11 baking dish.

• Spread the mashed potatoes evenly over the top.

• If your dish is full, place it on a baking sheet to catch any drips.

• Bake uncovered for 25–30 minutes.

• Let it rest 15 minutes before serving (this helps it set and keeps everyone from burning their tongues… ask me how I know).

Tips:

• Make ahead = sanity. Prep the filling or potatoes earlier in the day and assemble when you’re ready.

• Use whatever veggies your family will eat. Swap peas and carrots for mixed veggies or just corn if that’s more realistic.

• Broil the top for the last 1–2 minutes if you like the potatoes extra golden.

NovemBEEF Recipe #2 - Crunch Wraps from Delish

I’ve always had a soft spot for a good Crunchwrap. It’s cheesy, it’s crunchy, and it just hits after a busy day of test drives, school pickups, and trying to get everyone fed before bedtime.

But here’s the thing… we can make them at home, and they’re even better.
That’s what this week of Novembeef is all about: taking those drive-thru favorites and turning them into quick, family-friendly dinners you can actually feel good about.

You Will Need

Ingredients:
▢ 1 pound ground beef
▢ 1 teaspoon cumin
▢ 1 teaspoon chili powder
▢ 1/2 teaspoon paprika
▢ Salt & pepper to taste
▢ 4 large flour tortillas (the biggest you can find!)
▢ 4 tostada shells
▢ 1/2 cup nacho cheese sauce (store-bought or homemade)
▢ 1/2 cup sour cream
▢ 1 cup shredded cheddar or Monterey Jack cheese
▢ 1 cup shredded lettuce
▢ 1 diced tomato
▢ A little vegetable oil for frying

Optional: guacamole, jalapeños, or black beans if you’re feeling fancy.

How to Make It

1. Cook the beef.
In a large skillet over medium heat, brown the ground beef with cumin, chili powder, and paprika. Season with salt and pepper. Once cooked, set aside and wipe out the skillet.

2. Prep the tortillas.
Stack 4 large tortillas and place a tostada shell in the center. Trace around it with a knife to cut out 4 smaller rounds—these will help close your Crunchwraps later.

3. Build your Crunchwrap.
Scoop some beef into the center of a large tortilla. Drizzle with nacho cheese sauce, then top with a tostada shell. Spread sour cream on the tostada, then layer lettuce, tomato, and shredded cheese.

4. Fold & seal.
Top with one of your smaller tortilla rounds, then fold the edges of the large tortilla up and over the center, creating pleats. Flip it over so the seam side is down to keep it together.

5. Crisp it up.
Heat a little vegetable oil in your skillet over medium heat. Add the Crunchwrap seam-side down and cook for about 3 minutes per side, until golden and crispy.

Repeat with the rest.

Tip:

• Don’t overfill it. I know, I know—it’s tempting. But a packed Crunchwrap won’t fold or cook evenly.

• Warm your tortillas. If they’re a little stiff, microwave them for 10 seconds between two plates to make folding easier.

• Big spatula energy. Trust me, it helps. Flip with confidence.

• Switch it up. Try black beans or refried beans instead of beef for a meatless version!

What to Serve It With

Keep it simple: a little Mexican rice, chips, and salsa, or guac on the side.

How to Store

They’re best fresh out of the pan, but if you have leftovers, wrap them tightly and store them in the fridge for up to 2 days. To reheat, just crisp them in a dry skillet for a few minutes. For freezing, individually wrap the Crunchwraps in foil, then place them in a freezer-safe plastic bag in the freezer, where they’ll keep for up to 1 month.

NovemBEEF Recipe #1 - Homemade Hamburger Helper from Salt & Lavender

A one-pot, kid-approved, budget-friendly classic.
YES, it’s that same comfort meal you remember — just made at home with real ingredients.

You Will Need

Ingredients:
▢ 1 pound lean ground beef
▢ 1/2 medium onion, chopped
▢ 2 heaping tablespoons tomato paste
▢ 1/2 teaspoon garlic powder
▢ 1/2 teaspoon chili powder
▢ 3 cups beef broth
▢ 1 cup uncooked elbow macaroni
▢ 2 cups freshly grated cheddar cheese
▢ Salt & pepper to taste

How to Make It

1. Add the beef and onions to a soup pot. Cook over medium-high heat until browned (about 7-10 minutes), breaking it up with your spoon. Drain excess fat if needed.
2. Stir in the tomato paste, garlic powder, and chili powder.
3. Add in the beef broth and bring to a boil. Once bubbling, add the macaroni.
4. Reduce heat to a rapid simmer (medium heat is usually perfect). Cook uncovered 13-15 minutes, stirring every couple of minutes, until the pasta is tender and most of the liquid has absorbed.
5. While it cooks, grate the cheese (freshly grated melts way better than bagged).
6. Remove from heat, stir in the cheese, and season with salt & pepper. Let it sit for 2 minutes so it thickens up… then serve!

Serves 4-6, depending on the portion size.

Tip: As with any one-pot meal, ingredients and stoves vary. If it starts to look dry before the pasta is cooked, just add more liquid 1/2 cup at a time.