In this session on feeding big families, we are covering one of the biggest challenges in any household: cooking tasty meals that all will eat, from picky toddlers to hungry teens. Whether you are managing a bustling family of six or hosting regular extended family dinners, getting food on the table that satisfies different tastes without spending hours in the kitchen can feel like Mission Impossible.

We are going to go through many recipes that have been tested and passed by real families, everything from one-pot wonders that feed an army to customizable dishes where everyone can add their favorite toppings. This will help you master the art of cooking for a crowd while keeping your sanity (and budget) intact!

Easy Meals for a Crowd from Argentine Asado

Now, let’s explore hearty dishes that capture the spirit of gathering around the fire, but adapted for busy families who might not have time for a traditional 3-hour asado! These recipes keep that smoky, rich flavor we love while being practical enough to feed a hungry crowd.

Beef Noodle Casserole

This dish brings together the rich tradition of Argentine beef with the comfort of pasta. You’ll need 2kg of ground beef (ideally with a good fat content of 20%), 1kg of egg noodles, and plenty of fresh garlic. The secret here is to brown the meat slowly, letting it develop that beautiful golden crust we love in asado, before combining it with sautéed onions and a rich tomato sauce. The whole dish goes into the oven for 45 minutes until it develops a crispy top – just like those perfectly charred bits we love from the parrilla!

Slow Cooker BBQ Chicken

While this isn’t traditional asado, we’re taking inspiration from the low-and-slow cooking method! Take 3kg of chicken thighs (much more flavorful than breast meat), and create a dry rub with paprika, garlic, and our favorite Argentine oregano. The chicken will cook for 6-8 hours until it’s tender enough to pull apart with two forks, just like we would with a perfectly cooked tira de asado.

Green Chile Beef Burritos

Here we’re taking a 2kg cut of flank steak (similar to our vacio) and cooking it until it’s tender enough to shred. The key is to let the meat develop a good crust first, then cook it slowly with green chiles and spices. Just like with asado, patience is crucial – this meat needs at least 3 hours to reach that perfect, tender consistency.

Southwestern Casserole

This dish combines 1.5kg of ground beef with beans, corn, and plenty of spices. We’ll treat the meat like we do in traditional asado – giving it time to brown properly before adding the other ingredients. The whole dish goes into the oven until it develops that beautiful golden crust on top.

Stuffed Bell Pepper

Think of these as mini asadores! We’re filling each pepper with a mixture of rice and ground beef (1kg will fill about 8-10 large peppers). The trick here is to char the peppers slightly before stuffing them – this gives us that wonderful smoky flavor we love from the parrilla.

Sweet Potato Chili

While traditional asado is all about meat, this hearty chili proves that vegetables can be just as satisfying! We’ll roast the sweet potatoes first to get that subtle char, then combine them with beans, tomatoes, and plenty of spices. The secret is to let it simmer slowly, just like we do with our best cuts of meat.

Beef Burgundy

This French-inspired dish uses the same principles as our beloved asado – taking tough cuts of meat (2kg of chuck roast) and cooking them slowly until they’re tender. The key is to brown the meat well first, just like we do on the parrilla, before letting it simmer in rich wine sauce.

Baked Salmon

When time is short but you still want to feed a crowd, this 2kg salmon fillet is the answer. We’ll treat it like we do our fish on the parrilla – cooking it hot and fast, but being careful not to let it dry out. A good rule of thumb is to hold your hand over the oven rack for 5-6 seconds to gauge if it’s at the right temperature.

Expert Tips for Cooking Dinner for Big Families

Think of this like preparing your fire pit before a big asado – it sets you up for success! Take 2-3 hours on Sunday to:

• Chop all your vegetables for the week
• Cook big batches of basics like rice, beans, or ground beef
• Portion and marinate meats for different meals

The beauty of this system is that just like with asado, the prep work makes the actual cooking much smoother!

Create Your Kitchen Crew

Just as traditional asado has the asador (grill master) and helpers, your kitchen needs a team! Assign age-appropriate tasks:

• Younger kids can wash vegetables and tear lettuce
• Teens can chop vegetables and season meat
• Partners or older kids can handle the main cooking

Remember, more hands make lighter work, and everyone learns valuable skills in the process!

The Double-Batch Strategy

This is like building a fire big enough for two rounds of cooking! Whenever you’re making a dish, double the recipe. The extra effort is minimal, but you’ll have:

• Ready-to-go freezer meals
• Leftovers for busy nights
• Emergency meals for unexpected guests

The Smart Storage System

Just as we carefully store our asado equipment, organize your kitchen efficiently:

• Keep clear containers at eye level
• Label everything with contents and dates
• Store similar ingredients together
• Keep frequently used items within easy reach

A Weekly Planning Ritual

Like checking your wood supply before an asado, take time to plan your week:

• Plan 4-5 main meals (leave room for leftovers!)
• Check your pantry before shopping
• Make one big shopping trip instead of several small ones
• Keep a running list of family favorites

And with these tips, you’re ready to prepare your New Year’s dinner (or any other for a big family).