Smart Ways to Stretch Ground Beef So No One Notices
Ground beef used to be the easy “yes” at the grocery store. Toss a pack in the cart, and dinner felt handled. These days? Not so much. Prices are still near record highs and expected to climb again through 2026, so if it’s a regular on your menu, it’s quietly taking a bigger bite out of your budget. That’s where learning how to stretch ground beef comes in. The good news? You don’t have to give it up or serve skimpy portions. With a few smart tricks, you can stretch what you buy, keep meals hearty, and still have everyone asking for seconds.
If you feel like you’re paying more but getting less, you’re not imagining it. Ground beef prices have climbed nearly 70% over the past decade and they’re still rising. Recent reports show prices up again this year, with experts warning they could climb even higher before things level out. Smaller cattle herds, higher feed costs, and rising transportation expenses are all working against us at the checkout line.
Even when you catch a sale, you’re often still paying more than you were just a few years ago.
That’s why stretching what you buy isn’t just a clever trick anymore. It’s a practical kitchen strategy. The kind that quietly chips away at your grocery bill week after week without sacrificing the meals your family actually wants to eat.
If you’re not ready to turn vegetarian or pay a king’s ransom for quality hamburger, it’s time to get a little creative. Maybe even a little sneaky. By mixing in the right fillers, you can lower your cost per pound, stretch meals further, and still serve dishes that taste just as hearty and satisfying as ever.
Start With the Right Ground Beef
Let’s clear something up: super lean ground beef (like 93/7) sounds like the “better” choice, but it’s actually harder to work with. It cooks up dry, needs babysitting, and often requires added fat just to taste decent.
In other words, you end up paying more…for less flavor.
A better option? 80/20 ground beef.
It’s more forgiving, more flavorful, and here’s the part I love… it stretches beautifully.
This is usually what I buy, especially when it’s on sale. And once you start stretching it with fillers, the math gets even better. That higher-fat beef carries flavor further, so you can add more without anyone noticing.
Bottom line: you’re not just saving money. You’re ending up with meals that actually taste better, too.
The Simple Math That Makes This Work
Here’s where things get interesting, and honestly, kind of fun.
A pound of ground beef gives you about 2 cups cooked. Add 1 cup of filler, and just like that, you’ve got up to 50% more food to work with. That means:
- Dinner for 4 suddenly feeds 6
- Your cost per serving quietly drops without anyone feeling deprived
This is the kind of math I can get behind.
If you’re new to stretching meat, start small. Add a little the first time, see how it goes, then build from there.
No need to announce it, either. Let them enjoy the meal, go back for seconds, and never realize you just pulled off a small kitchen victory.
The Best Fillers to Stretch Ground Beef (Without Ruining Dinner)
Not all fillers are created equal. The goal is simple: blend in, boost flavor, and keep texture satisfying. Here are some reliable options:
- Rice: Perfect for tacos, casseroles, and skillet meals. Stir in about 1 cup of cooked rice per pound of beef after draining the grease. It soaks up seasoning beautifully and blends right in. Most people won’t notice a thing.
- Potatoes (grated or flakes): Great for chili, taco meat, and casseroles. Use pre-cooked grated potatoes or even a handful of potato flakes to add heartiness without changing the flavor.
- Bulgur wheat: One of my favorites. Cook it first, then mix it into anything with tomato sauce. You can go nearly 50/50 with beef, and it still tastes like a full-meat dish.
- Lentils or beans: Budget-friendly and filling. Add about ½ cup cooked per pound of beef for soups, chili, or sloppy Joes. They stretch the meal and keep it satisfying.
- Pureed vegetables (carrots, zucchini, mushrooms): Roast and blend, then add about 1 cup per pound of beef. It adds moisture, boosts nutrition, and is a great way to use up vegetables before they go to waste.
- Bread or crackers: A classic for meatloaf and meatballs. Tear them up, add an egg and seasoning, and mix in. This is what keeps everything tender instead of dense.
- Ground turkey (mixed 50/50): On its own, it can be dry and a little bland. But mixed with ground beef, it stretches the meat while keeping that familiar flavor.
Instead of buying something specific to stretch your beef, look in your fridge first:
- Leftover rice from takeout
- Half a baked potato from last night
- That last scoop of oatmeal (yes, really… it works in meatloaf)
- Cooked pasta, chopped small
If it’s mild in flavor and soft in texture, it can probably work. This approach saves money twice: once on the beef, and again by reducing food waste.
How to Stretch Ground Beef Without Anyone Noticing
Some people get suspicious when dinner looks “different.” Here’s how to keep things under the radar:
- Match textures: Chop, mash, or soften whatever you’re adding so it blends right in. Big chunks are a dead giveaway.
- Season like you mean it: This is not the time to hold back. Flavor is what convinces everyone nothing’s changed.
- Brown first, then mix: Cook beef, then stir in fillers for better texture.
- Use saucy recipes: Go with meals that already mix everything together. Think: tacos, chili, spaghetti, sloppy Joes. Those are your safest bets.
Start there, and you’ll get away with more than you think.
Get the Right Filler Balance for Perfect Patties and Loaves
When it comes to meatballs, meatloaf, or burgers, getting the filler balance just right is key. Eggs act as the glue that binds your meat and fillers, keeping everything together while cooking. Use too much filler, though, and your dish could turn out mushy or fall apart on the grill.
A good rule of thumb? Stick to one egg and no more than one cup of filler per pound of ground beef. If your mixture seems too thick, just add another egg to smooth it out. Easy!
Delicious Recipes That Stretch Ground Beef
Once you get the hang of adding fillers, you’ll realize how versatile ground beef can be. Here are a few delicious recipes to try:
- Taco Night: Add rice to your ground beef and season as usual. The rice absorbs the flavors, making it taste like you’re serving twice as much meat.
- Sloppy Joes: Add grated potato or pureed veggies to the ground beef mixture for a heartier filling.
- Chili: Mix bulgur wheat or beans with ground beef to make a hearty chili that’s as filling as it is delicious.
- Spaghetti Bolognese: Pureed vegetables are a great addition to a Bolognese sauce, giving it more volume and added nutrition.
Tips for Making the Perfect Budget-Friendly Meatloaf
One of the best ways to stretch ground beef is by making a classic meatloaf. However, it’s important to balance your fillers with the meat to maintain the right texture. Here are my tried-and-true tips for the perfect budget-friendly meatloaf:
- Use 1 cup of filler per pound of ground beef. This can be a mix of breadcrumbs, shredded veggies, or even leftover mashed potatoes.
- Add 1-2 eggs per pound of meat to help bind everything together and avoid a crumbly texture.
- Don’t overpack the meatloaf. Pressing it too firmly into the pan can make it dense. Instead, gently shape the loaf for a tender texture.
- Season generously. When using fillers, make sure to increase your seasonings (salt, pepper, garlic, herbs) so the flavors are balanced throughout.
Here’s my family’s all-time favorite recipe for meatloaf. This is the way your grandma made it, trust me on this. This is the recipe that made the house smell great, that went perfectly with mashed potatoes, and which you knew you could eat every day of your life and never get tired of it.
This recipe will make your family hope and pray there will be leftovers for tomorrow. If you follow this recipe well, the kids will never know you used bread, carrots, and cheese to turn 1 1/2 pounds of ground beef into more like 3 pounds.
The Bottom Line
You don’t have to give up ground beef. You just need to use it differently.
Stretching it isn’t about cutting corners. It’s about getting more value, wasting less, and still putting satisfying meals on the table.
And once you get comfortable with it, you may find yourself wondering why you ever used ground beef any other way.
FAQ: Stretching Ground Beef
Can you really replace half the meat without people noticing?
Yes, especially in dishes where everything is mixed together like tacos, chili, or spaghetti sauce. Start with about 25% filler and work your way up. You might be surprised how far you can go before anyone catches on.
What’s the cheapest filler to use?
Rice and potatoes are usually the most budget-friendly and easiest to work with. But don’t overlook what you already have. Stale bread, leftover oatmeal, even crushed crackers all work beautifully.
Do I need to cook fillers before adding them?
Most of the time, yes. Cook rice, lentils, and bulgur first so they blend in properly. For bread or crackers, you can add them dry or slightly softened. (And if you’ve ever wondered... yes, “dry bread” in recipes usually means day-old bread, not packaged crumbs.)
Does stretching ground beef reduce protein?
A little, depending on what you add. If that’s a concern, lean on beans, lentils, or even finely chopped mushrooms. They stretch the meat while keeping meals filling and satisfying.
Can I freeze stretched ground beef?
Absolutely! And it’s one of my favorite time-savers. Cook it first, portion it out, and freeze flat. Future you will be very glad it’s there on a busy night.
What’s the best ratio for beginners?
Start with ¾ beef to ¼ filler. Once you’re comfortable, you can move toward a 50/50 blend in many recipes without sacrificing flavor.
Question: What’s your favorite “no one noticed” trick for stretching ground beef? Share in the comments below.
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Mary Hunt2026-04-13 10:49:122026-04-13 10:51:43Smart Ways to Stretch Ground Beef So No One Notices
i’m a vegetarian and my sons have decided beef is too expensive, so it doesn’t figure in our grocery budget. what does, what we all consume, and what we all refuse to do without is coffee. a 35.7 oz. can of maxwell house is $25 ! i’ll live on day old bread if i must, but i refuse to give up coffee.
This boiled beef sounds like the perfect food to seal with my vacuum sealer. I literally use the vacuum sealer once or twice a week, sometimes more. It has paid for itself over and over and my freezer is always filled with food bargains from the store. One key is to keep it at hand so you don’t forget to use it.
Grated carrots and onions stretch ground beef while adding taste and nutrition.
My favorite meatloaf recipe is Kraft’s Mexican Meatloaves (makes 2) and is super easy and delicious!
Cooked, RED lentils have a meaty texture, so are super as a filler and a meat substitute in soups.
Love the flavor! It really is very good. The only thing that doesn’t make sense to me is the “3 slices dry bread, crumbled fine”. Does she mean bread crumbs? Or day-old bread that is cut up?
The latter. Dry bread crumbs produce a different outcome. Not that it would be wrong. Of course you can choose to do that.
Hi Mary, I have a question on the homemade shake and bake breading mix for chicken fingers. In the recipe it calls for 1/3 cup of vegetable oil. Then in the instructions it says to mix all ingredients together. Do I mix the 1/3 vegetable oil with the dry ingredients?
Yes. This mix is slightly “wet” and that makes it stick to the chicken.
Hi, Mary,
Not being an instinctive cook, I follow all recipes EXACTLY. (Your Italian Sausage Vegetable Soup is still my most raved about recipe. The whole family LOVES it.). But I buy hamburger in one pound quantities, and this recipe uses 1 1/2 pounds. And I’m just not good enough to make the necessary reductions in the rest of the ingredients. How to reduce the recipe to use one pound of hamburger, please?
I have made it with just one pound, and it comes out great. I don’t think your family will even notice that change. Of course you need to try that to make your own determination. Here’s a link to that recipe:
Italian Sausage Vegetable Soup
Another great filler that adds flavor and is lower calorie and carb is ground mushrooms. It can ve 1/3 for burgers and meatloaf and 50/50 for anything like tacos, spaghetti, etc. This is a style called Blenditarian if anyone wants to look it up. I do not eat mushrooms as a rule, but like this they are good and add nice flavor.
I use your mom’s recipe, too, Mary but I substitute Italian flavored dry bread crumbs. I never liked meatloaf until I had it with grated carrots and shredded cheese!
Your first book had something called wacky beef where you bought bulk hamburger meat on sale cheap and boiled it until pink was gone and bagged 1 3/4 cup which equaled one lb uncooked. I do this and it saves me time and money when cooking. I don’t see you talking about this anymore.
Lynn, Whacky Doodle Ground Beef suggestions and article by Mary Hunt can still be found by Google search. Thanks for the reminder! Good tips.
Hi Lynn & Diana! Thanks so much for bringing up the Whacky Doodle Ground Beef. I’m glad to hear it’s working well for you! I appreciate the reminder and may bring it back in a future post.
I have a great meatloaf recipe, too! 1 lb. hamburger, 1 egg, 1 Tbsp ketchup or tomato paste, 1 C breadcrumbs (or make your own from stale bread), 1 pkg dry onion soup mix. Mix well. I love the dry onion soup mix b/c it does not leave “chunks” in the meatloaf like regular chopped onions do. I then cover with a can of tomato BISQUE soup (less intense than regular tomato soup) mixed with half a cup of water. Generally I also cook it with peeled carrots, peeled potatoes (whole so they don’t fall apart) and another onion chopped into large pieces. 350 degrees for 90 minutes. So easy and so good. The meatloaf also freezes well, but if I start one from frozen, I generally add 20-30 minutes to the cooking time.
I love trying new recipes. I am amazed at how many calls for breadcrumbs. My stepdaughter is a great cook and is really good at coping a recipe just from tasting it. My meatloaf had her so confused. She finally ask what type of breadcrumbs I used as she had tried four or five different types and none of them were right. Cracker crumbs. I always use saltine cracker crumbs.
I extend ground beef with minced fresh mushrooms. They also absorb the flavors of the herbs/spices that are used to season the meat.
One way I use to not only stretch ground beef, but also add protein is to add either (or both) pinto or kidney beans to my homemade chili. I use one 15-ounce can of undrained beans to two pounds of ground beef as my ratio.
I follow a couple of diet web sites. And they recommend finely chopped vegetables in your ground beef to make it healthier. One of the ones I use is finely chopped mushrooms – extends the meat and amps up the beefy flavor.
Several things: meatloaf sandwiches are GREAT!, I find ground turkey to be “wet”, so I always add TVP (probably from the ’70s as stated by the “other Jennifer) also known as Texturized Vegetable Protein; we don’t eat red meat either, so Please repost your recipe for Non-Meatloaf!
My mom progressed from bread to oatmeal when Oat Bran became a thing. 80’s?
Thanks for all of the suggestions and Thank You Mary for all of your work.
I haven’t tried this recipe yet, but I mix ground pork which is $1.99-2.99 per pound in a 1 to 1 ratio with ground beef, which automatically cuts the price down. Also, since this is July 4th weekend, ground beef is on sale, so is a good time to stock up. I got the kind in the plastic rolls b/c it was $4 cheaper for 3 pounds at 9.96 approx. Then, I broke up the beef and the pork into 1/2 pound balls, wrapped them in waxed paper, and put them in lge ziplocs. I also put a few beef portions into 1/4 lb patties and froze in same way. I put a label on all of them. If I want to make meatballs/meatloaves/meat patties, I take out 1/2 lb pork and 1/2 lb beef to thaw and then mix it with the other ingredients. Or, I might only use 1/2 lb meat with a bunch of vegetables in a sauce, soup, or Mexican dish.
Hi, I mix ground pork which is $2 a pound with my ground beef at a 50/50 ratio and it makes really good meatballs, meatloaf, or meatloaf patties. Sometimes I just use 1/2 lb ground pork and stir-fry it with shredded cabbage and carrots for egg roll filling.
My meatloaf recipe has been much the same as yours. We always thought it was the cheese that made it taste so good. I have an old cookbook that is full of recipes with wine in the ingredients. Its meatloaf recipe was very similar substituting wine for the milk, but with a special ingredient: It said to cut the top off a loaf of French bread, hollow it out (use the crumbs in the meatloaf mix), then stuff the mix into the bread shell and bake. So delicious and showy!
I add one package of frozen riced cauliflower to my ground beef when making taco meat. The cauliflower picks up the taco seasoning. It’s delicious and boy does it extend the meat!
We have always used Jennie-O Ground Turkey. Ever since the Mad Cow was around. And to us. It’s not dry. We don’t over cook it. and yes we add seasoning.
There is just 2 of us, so, I cook a meal for 4. That way we have leftovers and can eat that for dinner (up to 3 days)
So, when we make meatloaf, (1 lb.) how would I stretch it. I am not very good with math. Who much Steamed vegetable’s, pureed would I need to put it it to work? And taste good.
My mom used crushed soda Crackers.
Great ideas about stretching ground beef. But you forgot an “old” filler: TVP. Like rice and the others it takes on the flavor of what it’s cooked with. I used this a lot while raising my son. He could never tell.
I’m not sure TVP is cost effective unless purchased in large quantities. At $.30 to $.50 an ounce, that’s more than ground beef even at today’s inflated prices!
I add ground mushrooms to the mix – again, about a third of the volume of the beef. Then I will add an egg, chopped onions, and some tomato paste. Tasty. The mushrooms make the meatloaf very light, not a heavy brick
Thanks for these great suggestions, Mary! I’m trying to cut back on my carbs, so rather than using oats (my old “go to”) along with an egg to bind the meat together, I now put my egg into a small bowl and add about a Tbsp of chia seeds. Mix well, and let them sit in the bowl while I mix up the rest of the ingredients for the meatloaf. I add the egg/chia seed mixture at the end and mix it all together. The meatloaf comes out firm and the family enjoys the benefits of extra protein and healthy fat.
I was going to visit Costco this morning but I decided not to. Why? I usually feed my husband and my self except for Sundays when my DIL and I switch off. I have a full freezer in the garage, the bottom of my kitchen refrigerator full of food! I don’t need to be spending money on food and maybe by the time THIS crises is over the freezer will be easily defrosted. Win.win!
Mary,
I’m surprised you didn’t mention oatmeal and bread crumbs as stretchers. We were poor and so my mom used what she had, sometimes crushed soda crackers if nothing else. Her meatloaf was always good. Now, I eat plant-based and it can be made with veggie ground that is really quite like hamburger meat and brings back memories of my childhood. Don’t miss the real meat at all, just some of the comfort dishes, especially now. But I have learned how to re-invent them as plant-based meals.
You can add your rice, bread or whatever you like to stretch your meat, but to make this a spectacular meatloaf, take one jar of Heinz chili sauce and put 1/2 jar to one pound of meat loaf and pour the other 1/2 on top then bake. You’ll never want to go without it. A friend gave me that tip years ago and everyone I’ve given it to adds it for every loaf and on other ground meat recipes.
i make my meatloaf by using 1/3 ground pork, 1/3 mild or sweet Italian sausage, and 1/3 of 80/20 of ground chuck, and then i take the rest of the pound and divide it accordingly so i have 2 more batches of meat to do meatloaf with put them in freezer for another day. Then to actually make it, i use about 2T milk, 2T. Worcestershire sauce, 1/4c. of favorite BBQ sauce, 1 sm. can tomato paste, 1/2c. onions, 1/4c. green peppers, and 26 saltines, crumbled into small pieces, mix together gently…and grandma always patted it into an old pie/cobbler plate..i use a loaf pan.
Bake at 375 for about 50 to 55 minutes….can put bbq on top, or just plain ketchup. I had a friend who made meatloaf using whatever bits of cereal she had left. I was never brave enough to try it…Frootloops /Fruity Pebbles, does not strike me as good meatloaf material. ;0)
This is a good time to use ground turkey as half the meat. I also use breadcrumbs AND oatmeal to stretch the meat a bit. Quinoa sounds like a great idea! I mix in about half a packet of dry beef and onion soup mix and about a tsp or worcestershire sauce. My grandkids like it better than their mother’s version.
Try subsisting cracker crumbs for the dried bread.
I never thought about stretching out the beef so you get more bang for your buck. I’ll see if I can find some good sides to put with it. It would make getting that prime ground beef more worth it.
Thank for the ideas. I use barley to stretch my hamburger meat. Works great for tacos ect
I like to get the 90/10 or 93/7 when I can get it on sale as well. Recently Fresh Thyme had their 93/7 ground beef on sale for 3.99/lb. I stocked up! I will add some 80/20 ground beef if I’m making burgers, but for meatloaf (my husband loves my meatloaf) I add a can of condensed French onion soup (undiluted) a heaping 1/2 cup or so of Italian style bread crumbs (if you don’t have Italian style, add 1/4 tsp each of garlic powder, onion powder, and parsley flakes, if you want to, plain bread crumbs are good too), and at least one raw egg, a second can be added if the mixture is too dense to about 1 lb of ground beef. I put this in my loaf pan and cook for about an hour at 325 degrees covered with foil, then I uncover the meatloaf, turn the oven down about 50 degrees, and glaze it with a mixture of ketchup and grape jelly (about 1/2 cup ketchup to 1/4 cup grape jelly – stir well, heat in the microwave about 30 seconds to ‘melt’ the jelly). Put back in the oven uncovered then for the last 20 – 30 minutes, until the glaze is set and the kitchen smells of barbeque! Makes great sandwiches the next day.
There’s another sneaky way to help stretch your ground beef, turkey or pork and nobody will know, unless they look in your freezer. When browning your meat, go ahead and brown then entire pound. Then, set aside a few tablespoons of the meat. While that’s cooling, put together the rest of your recipe. Now, take that set aside bit of meat and put it in a bag in your freezer. Nobody will miss that little bit of meat and depending on how often you have ground beef, in a little while, you’ll have a whole pound, already cooked and ready for casseroles, for free.
Haha! Good one … !
My moms meatloaf was similar to your recipe, except for the grated carrot. She always made a ditch down the middle of the loaf and put in green peas and cheese, then covered it over with the meatloaf mix. Each slice was almost half veggies.
Hi Mary: Seeing the post on meatloaf, I have to tell you about an ingredient I put into my meatloaf, and my family LOVES it. I add about 1/3 cup of A-1 steak sauce. It gives a sort of Italian flavor. Try it.
Very good recipes and 8deas to stretch the hamburger, but, I have another way that works great for us. I buy a top round roast with a little fat for $2.49lb and grind it up myself, and I end up with 97 % beef. Now I can stretching more. Thanks Mary!
The best meatloaf is the original Quaker Oats recipe…hands down. Also, meatloaf and hamburgers are better with 80% lean meat…it is juicier and more flavorful.
My mom always added oatmeal to ground beef for meatloaf along with the onions and seasonings. I do the same but I’ve also used half ground pork when it’s on sale. Adding finely shredded carrots/other veg. is a good idea as well.
My Mom used to add oatmeal to beef dishes, too! Also, in the 70s there was a ‘hamburger stretcher’ that looked remarkably like ‘Grape-Nuts’, LOL!
I use this exact one when making mine. When my DH is making the meatloaf, he uses the one first posted. We do take a poorer grad of meat and occasionally add turkey to it as well. Family eats it up!
I use a palmful of oatmeal and some salsa to mine. Healthy oatmeal and salsa is always in my house
HI Mary,
Amy from Hawaii again. This is very similar to the meatloaf recipe I have used for years–handed down from my mother. We add chopped celery instead of cheese, and we put the catsup and mustard right in the meatloaf instead of milk. My mom always used corn flakes (my dad’s favorite cereal), but I use rolled oats.
Mom always put her loaf in a dutch oven, put a couple of cups of rice beside it, and poured a can of tomato sauce on top. I loved that. The tomato sauce and seasonings from the meatloaf made the rice extra special. My husband doesn’t like rice, so I cook mine in a loaf pan and serve it with baked potatoes. After all, the oven is already on–why not use it for the potatoes, too?
This makes a meal my kids and husband ask for often. I love your suggestions for stretchers, however! Thank you for sharing this.
Was the added rice cooked
Hi Mary. Really liked the Nok-out from your dirty carpet post. It is amazing and Ted, the owner very helpful and he know exactly who you were. I m telling everyone about it.
Nice meatloaf recipe I will try with a meat alternative base. I have t eaten meat for decades—I see their faces.
How about your “Non-Meat Loaf”? You printer this long ago and it has been my crowd pleaser ever since. I do not eat red meat but love meatloaf and sandwiches the next day so your recipe made with walnuts, cottage cheese and corn flakes was a true gift.
Wow … you have a great memory, Donna! That post goes back nearly 10 years, to Oct. 2010. Based on your recommendation I think that post deserves a reappearance. Watch for it!
This is a really good meatloaf and my family loves it too! I never used cheese for us but when the grandkids are here they like it with cheese. If you are lucky enough to have leftovers and already had your meatloaf sandwich this is a great base to make soup. My sister taught me this because her family does not like leftovers so she transforms the meatloaf and what a great idea it is. Break up the meatloaf into beef or chicken broth, add canned tomatoes, your choice of chopped veggies, some rice, pasta or cubed potatoes and seasonings to taste and YUM! Best transformstion ever!
Sounds great, Betty! Thanks for sharing that awesome idea.
I learned a similar recipe from my mother. She always used bread as a binder for meatloaf (you don’t need stale bread; any kind will do.) Difference is she’d take a few slices and wet it, then bring it out and tear it into pieces, and mix into the ground beef. You NEVER see it or know it’s there. Oh, and a quick way to flavor the meatloaf: add a cup or so of barbeque sauce to the mixture. You can also use it as a glaze. (If the meatloaf is too “wet”, just add another slice or two of torn up “wet bread.”) Absolutely fantastic and easy meatloaf! 🙂
Great idea, Mary! To take it a bit farther, I make little meat loaves in muffin tins. They keep well in the fridge, they’re easy to grab for a snack, and my grandkids love them.