The 3-Ingredient Dinner I Can’t Stop Making

I have what I call “squirrel habits” when it comes to my pantry. In fact, my pantry is so well-stocked that most of it is stashed on metal shelves in my garage. I stockpile dry and canned beans, various types of canned tomatoes, ample grains and pasta, and an abundance of sauces and condiments (except I’m not embarrassed about it).

One of my favorite benefits of this pantry strategy is that when I don’t know what to make for dinner, I “shop” my pantry. I can usually assemble a meal solely from its contents, even if it’s only a simple tomato sauce with pasta or rice and beans.

Last week, as I poked around some of the dustier items on the top shelf, my hands found a can of Trader Joe’s dolmas. I have a big soft spot for those tender grape leaf-wrapped parcels. I usually reserve them for a mezze platter or a snack board, but in that moment I really wanted them to be dinner. Then I remembered the package of ground beef in my freezer and connected the dots with a can of tomatoes.

This dinner tastes like it took hours to make thanks to the rich flavor of the ground beef combined with the tang of the dolmas, but from start to finish you’ll need less than 30 minutes to get this hearty main on the table.

How to Make My Dolma and Ground Beef Skillet

To make 4 servings, you’ll need:

• 1 pound ground beef (85% lean)
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 (14.5-ounce) can diced tomatoes
• 2 (9.86-ounce) cans dolmas (about 20 dolmas), drained of excess liquid
• Plain Greek yogurt, for serving (optional)

Preheat a Dutch oven or deep skillet over medium heat. Add the beef and cook until browned, stirring and breaking up the meat with a wooden spoon, about 5 minutes. Season with salt and pepper.

Stir in the tomatoes and use tongs to nestle the dolmas into the tomato-beef mixture. Increase the heat to medium-high and bring to a brisk simmer.

Cook uncovered until the dolmas are heated through and the sauce has reduced slightly, about 10 minutes. Serve with Greek yogurt, if desired.

How to Serve My Dolma Skillet

You can serve it as-is, but I recommend something starchy on the side to soak up all the good juices—I served mine with pita, but any reasonably sturdy bread would be delicious—or spoon it over white rice. Big spoonfuls of Greek yogurt on the side help tame the acidity of the dolmas and tomatoes. If you have fresh herbs, this is a good time for dill or parsley, but cilantro would be delicious as well.

If you don’t mind adding another ingredient to the mix, stir a teaspoon of ground cumin into the beef in the last minute or two of cooking before adding the dolmas.