Buns: I love these on classic hamburger buns, but brioche buns, pretzel buns, or even toasted sourdough slices all work.

Make ahead: Cook the beef mixture up to 2 days in advance, then reheat gently on the stovetop. Add a splash of water if it feels too thick.

Sauce note: I usually hold back about ¼ cup (2 oz) of tomato sauce to keep things from being too runny. If you use the whole can, just cook it a little longer until it thickens up.

Freezer: The beef mixture freezes beautifully. Let it cool completely, then store in a freezer-safe bag or container for up to 2 months. Thaw overnight in the fridge before reheating.

Veggie boost: Red pepper adds sweetness and texture, but you can swap in zucchini, mushrooms, or even finely chopped carrots if that’s what you have.

Gluten-free: Use gluten-free buns or pile the beef mixture onto baked potatoes, or sweet potatoes.

Dairy-free: This recipe is naturally dairy-free, so no swaps needed. 

Low-carb: Skip the bun and serve the beef mixture over roasted zucchini, spaghetti squash, or cauliflower rice.

Vegetarian: Swap the ground beef for cooked lentils, crumbled tofu, or a plant-based ground meat. 

Kid-friendly: Serve on slider buns for smaller portions, or scoop the beef into taco shells if your kids prefer something handheld and less messy.