20 Flavorful Cooked Ground Beef Recipes Delicious

Ever find yourself staring at a package of ground beef wondering what delicious meal to create tonight? You’re in luck! From quick weeknight dinners to cozy comfort classics, ground beef is the versatile superstar your kitchen needs. Get ready to transform simple ingredients into mouthwatering meals that will have everyone asking for seconds. Let’s dive into these 20 flavorful recipes—your next family favorite is waiting!

Classic Beef Tacos with Fresh Salsa

Haven’t we all craved that perfect taco night? These classic beef tacos deliver bold flavor with minimal effort. Fresh salsa cuts through the richness for a balanced bite.

Ingredients

– 1 lb 80/20 ground beef
– 8 corn tortillas
– 1 cup diced ripe Roma tomatoes
– ½ cup finely chopped white onion
– ¼ cup fresh cilantro leaves
– 1 minced jalapeño pepper
– 2 tbsp freshly squeezed lime juice
– 1 tsp coarse kosher salt
– ½ tsp freshly ground cumin
– ½ tsp smoked paprika
– ¼ tsp garlic powder
– ¼ tsp onion powder
– 2 tbsp vegetable oil

Instructions

1. Heat a large skillet over medium-high heat for 2 minutes until hot.
2. Add 1 lb 80/20 ground beef to the dry skillet, breaking it apart with a wooden spoon.
3. Cook beef for 6-8 minutes, stirring occasionally, until no pink remains and edges are crispy.
4. Drain excess fat from the skillet using a slotted spoon.
5. Sprinkle ½ tsp freshly ground cumin, ½ tsp smoked paprika, ¼ tsp garlic powder, and ¼ tsp onion powder over the beef.
6. Stir spices into beef and cook for 1 minute until fragrant.
7. Remove beef from heat and cover to keep warm.
8. Combine 1 cup diced ripe Roma tomatoes, ½ cup finely chopped white onion, ¼ cup fresh cilantro leaves, and 1 minced jalapeño pepper in a medium bowl.
9. Drizzle 2 tbsp freshly squeezed lime juice over the vegetable mixture.
10. Sprinkle 1 tsp coarse kosher salt over the salsa ingredients.
11. Gently toss salsa until evenly combined.
12. Let salsa rest for 10 minutes to allow flavors to meld.
13. Heat 2 tbsp vegetable oil in a clean skillet over medium heat for 1 minute.
14. Warm 8 corn tortillas one at a time for 15-20 seconds per side until pliable.
15. Keep tortillas warm by wrapping them in a clean kitchen towel.
16. Fill each warm tortilla with 2 tablespoons of seasoned beef.
17. Top each taco with 1 tablespoon of fresh salsa.
18. Serve immediately while tortillas are warm and crispy.

Beef tacos offer a satisfying crunch from warm corn tortillas against juicy, spiced meat. The fresh salsa provides bright acidity that cuts through the rich beef. For a creative twist, serve with extra lime wedges and hot sauce for customizable heat levels.

Homestyle Beef and Cheese Stuffed Peppers

Satisfying comfort food doesn’t need to be complicated. Stuffed peppers deliver that perfect balance of hearty filling and tender vegetable vessel everyone craves. This version brings classic beef and cheese together in a foolproof weeknight meal.

Ingredients

– 4 large bell peppers, any vibrant color
– 1 pound lean ground beef
– 1 cup cooked long-grain white rice
– 1 small yellow onion, finely diced
– 2 cloves fresh garlic, minced
– 1 cup shredded sharp cheddar cheese
– 1 (15-ounce) can crushed tomatoes with rich tomato flavor
– 2 tablespoons Worcestershire sauce with tangy depth
– 1 teaspoon dried oregano with earthy aroma
– ½ teaspoon kosher salt for balanced seasoning
– ¼ teaspoon freshly ground black pepper

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish.
2. Slice bell peppers in half lengthwise and remove all seeds and white membranes.
3. Arrange pepper halves cut-side up in the prepared baking dish.
4. Brown the ground beef in a large skillet over medium-high heat for 6-8 minutes until no pink remains.
5. Add diced onion and cook for 4-5 minutes until translucent and fragrant.
6. Stir in minced garlic and cook for 1 minute until aromatic.
7. Drain any excess grease from the skillet using a slotted spoon.
8. Mix in cooked rice, crushed tomatoes, Worcestershire sauce, oregano, salt, and black pepper.
9. Simmer the mixture for 5 minutes to allow flavors to meld together.
10. Spoon the beef mixture evenly into each pepper half, packing it down gently.
11. Cover the baking dish tightly with aluminum foil.
12. Bake at 375°F for 25 minutes until peppers begin to soften.
13. Remove foil and sprinkle shredded cheddar cheese over each pepper.
14. Return to oven uncovered for 10-12 minutes until cheese is bubbly and lightly browned.
15. Let rest for 5 minutes before serving to allow filling to set. They emerge from the oven with tender-crisp peppers giving way to the savory, cheesy filling. Try serving over a bed of crisp greens for contrast or with a dollop of cool sour cream to cut the richness.

Savory Beef and Mushroom Stroganoff

A comforting classic gets a meaty upgrade with tender beef and earthy mushrooms. This savory stroganoff comes together quickly for a satisfying weeknight meal that feels special enough for company. Rich, creamy sauce coats every bite with deep umami flavors.

Ingredients

– 1 lb thinly sliced sirloin steak strips
– 8 oz sliced cremini mushrooms
– 1 medium yellow onion, finely diced
– 2 cloves fresh garlic, minced
– 3 tbsp unsalted butter
– 2 tbsp all-purpose flour
– 1 cup rich beef broth
– 1 cup full-fat sour cream
– 1 tbsp Worcestershire sauce
– 1 tsp smoked paprika
– 12 oz wide egg noodles
– 2 tbsp chopped fresh parsley
– 1 tsp coarse kosher salt
– ½ tsp freshly cracked black pepper

Instructions

1. Bring a large pot of salted water to a rolling boil for the egg noodles.
2. Heat a large skillet over medium-high heat and add 1 tablespoon of butter.
3. Pat the sirloin steak strips completely dry with paper towels to ensure proper browning.
4. Season the beef strips with ½ teaspoon salt and ¼ teaspoon black pepper.
5. Sear the beef in the hot skillet for 2-3 minutes until browned but not cooked through.
6. Remove the beef from the skillet and set aside on a clean plate.
7. Add the remaining 2 tablespoons of butter to the same skillet.
8. Sauté the diced onion for 4-5 minutes until translucent and fragrant.
9. Add the sliced cremini mushrooms and cook for 6-7 minutes until they release their liquid and turn golden brown.
10. Stir in the minced garlic and cook for 1 minute until fragrant.
11. Sprinkle the flour over the mushroom mixture and cook for 1 minute while stirring constantly to cook out the raw flour taste.
12. Gradually pour in the beef broth while whisking continuously to prevent lumps from forming.
13. Add the Worcestershire sauce and smoked paprika to the skillet.
14. Simmer the sauce for 3-4 minutes until slightly thickened.
15. Reduce the heat to low and stir in the sour cream until fully incorporated.
16. Return the seared beef and any accumulated juices to the skillet.
17. Cook the egg noodles in the boiling water for 7-8 minutes until al dente, then drain thoroughly.
18. Warm the stroganoff mixture gently for 2-3 minutes until heated through, being careful not to boil.
19. Stir in the chopped fresh parsley and remaining seasonings.
20. Serve the creamy stroganoff immediately over the hot egg noodles.

Dense egg noodles provide the perfect foundation for the velvety sauce that clings to every strand. Earthy mushrooms and tender beef create satisfying texture contrasts in each forkful. For a rustic presentation, serve family-style with extra parsley sprinkled over the top and crusty bread for sopping up the remaining sauce.

Spicy Beef and Black Bean Chili

Looking for a hearty chili that packs serious flavor? This spicy beef and black bean chili delivers deep, smoky heat with minimal effort. Perfect for chilly nights or game day gatherings.

Ingredients

– 2 lbs coarse-ground beef chuck
– 1 large yellow onion, finely diced
– 4 cloves garlic, minced
– 2 tbsp chili powder blend
– 1 tbsp ground cumin
– 1 tsp smoked paprika
– 1/2 tsp cayenne pepper
– 2 (15 oz) cans black beans, drained and rinsed
– 1 (28 oz) can crushed tomatoes
– 2 cups rich beef broth
– 2 tbsp tomato paste
– 2 tbsp vegetable oil
– 1 tsp kosher salt
– 1/2 tsp freshly ground black pepper

Instructions

1. Heat 2 tbsp vegetable oil in a large Dutch oven over medium-high heat until shimmering.
2. Add 2 lbs coarse-ground beef chuck and cook for 6-8 minutes, breaking it up with a wooden spoon until browned and crumbly.
3. Stir in 1 large finely diced yellow onion and cook for 4-5 minutes until translucent and fragrant.
4. Add 4 cloves minced garlic and cook for 1 minute until aromatic but not browned.
5. Mix in 2 tbsp chili powder blend, 1 tbsp ground cumin, 1 tsp smoked paprika, and 1/2 tsp cayenne pepper, toasting the spices for 30 seconds to deepen their flavor.
6. Stir in 2 tbsp tomato paste and cook for 1 minute until it darkens slightly.
7. Pour in 2 cups rich beef broth, scraping the bottom to release any browned bits for maximum flavor.
8. Add 1 (28 oz) can crushed tomatoes and 2 (15 oz) cans drained and rinsed black beans.
9. Season with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper.
10. Bring to a boil, then reduce heat to low and simmer uncovered for 45 minutes, stirring occasionally.
11. Continue simmering for another 15-30 minutes until the chili thickens to your desired consistency.

Chunky beef melds with creamy black beans in a deeply spiced tomato base. Serve over cornbread or top with sharp cheddar and fresh cilantro for contrasting textures.

Cheesy Beef and Potato Casserole

Anytime comfort food needs to hit the table fast, this casserole delivers. Assembled with simple ingredients, it bakes into a hearty, family-friendly meal. You’ll love the cheesy, savory layers.

Ingredients

• 1 lb lean ground beef
• 1 large yellow onion, finely diced
• 2 cloves garlic, minced
• 4 large russet potatoes, peeled and thinly sliced
• 1 cup sharp cheddar cheese, freshly shredded
• 1 cup whole milk
• 1/2 cup sour cream
• 1 (10.5 oz) can condensed cream of mushroom soup
• 1 tbsp Worcestershire sauce
• 1 tsp smoked paprika
• 1/2 tsp freshly ground black pepper
• 1/2 tsp kosher salt
• 2 tbsp unsalted butter, cut into small pieces

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish.
2. Brown 1 lb of lean ground beef in a large skillet over medium-high heat for 6-8 minutes, breaking it up with a spoon.
3. Add the finely diced yellow onion and cook for 4-5 minutes until softened.
4. Stir in the minced garlic and cook for 1 minute until fragrant.
5. Drain any excess grease from the skillet.
6. In a large bowl, combine the whole milk, sour cream, condensed cream of mushroom soup, Worcestershire sauce, smoked paprika, freshly ground black pepper, and kosher salt.
7. Arrange half of the thinly sliced russet potatoes in an even layer on the bottom of the prepared baking dish.
8. Spread the entire beef and onion mixture evenly over the potato layer.
9. Top with the remaining potato slices, arranging them neatly.
10. Pour the milk and soup mixture evenly over the entire casserole.
11. Sprinkle the freshly shredded sharp cheddar cheese uniformly over the top.
12. Dot the surface with the small pieces of unsalted butter.
13. Cover the dish tightly with foil and bake at 375°F for 45 minutes.
14. Remove the foil and bake for another 25-30 minutes until the potatoes are tender when pierced with a fork and the top is golden brown.
15. Let the casserole rest for 10 minutes before serving to allow the layers to set.

Ultimate comfort comes from the creamy, tender potatoes and richly seasoned beef beneath that golden cheese crust. Serve it straight from the dish with a crisp green salad for a satisfying weeknight dinner. The leftovers taste even better the next day.

Beef and Spinach Stuffed Shells

You’ll love how these beef and spinach stuffed shells deliver comfort without the fuss. They’re hearty, cheesy, and perfect for feeding a crowd. Plus, they freeze beautifully for easy weeknight dinners.

Ingredients

• 12 jumbo pasta shells
• 1 tablespoon rich extra virgin olive oil
• 1 pound lean ground beef
• 1 small yellow onion, finely diced
• 2 cloves fresh garlic, minced
• 5 ounces fresh baby spinach
• 1 large egg, lightly beaten
• 2 cups creamy whole milk ricotta cheese
• 1 cup freshly grated Parmesan cheese
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 24 ounces robust marinara sauce
• 2 cups shredded low-moisture mozzarella cheese
• 2 tablespoons chopped fresh basil

Instructions

1. Preheat your oven to 375°F.
2. Bring a large pot of salted water to a rolling boil.
3. Add the jumbo pasta shells and cook for 9 minutes until al dente.
4. Drain the shells and arrange them in a single layer on a baking sheet to prevent sticking.
5. Heat the rich extra virgin olive oil in a large skillet over medium-high heat.
6. Add the lean ground beef and cook for 6–8 minutes, breaking it up with a spatula, until browned.
7. Stir in the finely diced yellow onion and minced fresh garlic, cooking for 3–4 minutes until fragrant.
8. Add the fresh baby spinach and cook for 2 minutes until wilted.
9. Transfer the beef mixture to a large bowl and let it cool for 5 minutes.
10. Mix in the lightly beaten large egg, creamy whole milk ricotta cheese, and freshly grated Parmesan cheese.
11. Season with kosher salt and freshly ground black pepper, stirring until fully combined.
12. Spread 1 cup of robust marinara sauce evenly across the bottom of a 9×13-inch baking dish.
13. Fill each cooked shell generously with the beef and cheese mixture using a spoon.
14. Arrange the stuffed shells in a single layer in the baking dish.
15. Pour the remaining marinara sauce over the shells.
16. Sprinkle the shredded low-moisture mozzarella cheese evenly on top.
17. Cover the dish tightly with foil and bake for 20 minutes.
18. Remove the foil and bake for another 10 minutes until the cheese is bubbly and lightly golden.
19. Let the dish rest for 5 minutes before serving to set the filling.
20. Garnish with chopped fresh basil.

Each bite offers tender pasta wrapped around a savory, cheesy filling with pops of spinach. The beef adds depth while the trio of cheeses creates a creamy, gooey texture. Serve these shells with garlic bread and a crisp green salad for a complete meal that’s sure to impress.

Hearty Beef and Vegetable Soup

Dive into this comforting bowl that transforms simple ingredients into something extraordinary. Perfect for chilly evenings when you need warmth from the inside out. This soup comes together with minimal effort but delivers maximum flavor.

Ingredients

– 1 lb well-marbled chuck roast, cut into 1-inch cubes
– 2 tbsp rich extra virgin olive oil
– 1 large yellow onion, finely diced
– 3 fresh garlic cloves, minced
– 2 large carrots, peeled and sliced into ¼-inch rounds
– 2 celery stalks, chopped
– 4 cups rich beef broth
– 1 (14.5 oz) can fire-roasted diced tomatoes
– 1 tsp coarse kosher salt
– ½ tsp freshly cracked black pepper
– 1 bay leaf
– 2 tbsp fresh parsley, chopped

Instructions

1. Pat beef cubes dry with paper towels to ensure proper browning.
2. Heat olive oil in a large Dutch oven over medium-high heat until shimmering.
3. Sear beef cubes in a single layer for 3-4 minutes per side until deeply browned.
4. Remove beef with a slotted spoon, leaving drippings in the pot.
5. Add diced onion to the hot drippings and cook for 5 minutes until translucent.
6. Stir in minced garlic and cook for 30 seconds until fragrant.
7. Add carrot rounds and chopped celery, cooking for 4 minutes until slightly softened.
8. Pour in beef broth, scraping the bottom to release any browned bits.
9. Return seared beef to the pot along with accumulated juices.
10. Add fire-roasted tomatoes with their liquid.
11. Season with kosher salt and cracked black pepper.
12. Drop in the bay leaf and bring to a boil.
13. Reduce heat to low, cover, and simmer for 1 hour 30 minutes until beef is fork-tender.
14. Remove bay leaf and stir in fresh parsley just before serving.

Velvety broth coats each vegetable while the beef melts in your mouth. The fire-roasted tomatoes add subtle smokiness that complements the rich beef flavor. Serve with crusty bread for dipping, or ladle over mashed potatoes for an extra-hearty meal.

Beef and Rice Stuffed Cabbage Rolls

Filling and comforting, these beef and rice stuffed cabbage rolls deliver hearty satisfaction in every bite. Perfect for family dinners or meal prep, they combine savory ground beef with fluffy rice wrapped in tender cabbage leaves. This classic dish brings warmth to any table with minimal fuss.

Ingredients

– 1 large head green cabbage
– 1 lb lean ground beef
– 1 cup long-grain white rice
– 1 medium yellow onion, finely diced
– 2 cloves garlic, minced
– 1 (15 oz) can crushed tomatoes
– 2 cups beef broth
– 2 tbsp rich tomato paste
– 1 tbsp Worcestershire sauce
– 1 tsp smoked paprika
– 1/2 tsp freshly ground black pepper
– 1/2 tsp sea salt
– 2 tbsp fresh parsley, chopped

Instructions

1. Bring a large pot of salted water to a rolling boil.
2. Carefully remove 12 large outer leaves from the cabbage head.
3. Blanch cabbage leaves in boiling water for 2 minutes until pliable.
4. Immediately transfer blanched leaves to an ice water bath to stop cooking.
5. Pat cabbage leaves completely dry with paper towels.
6. In a large mixing bowl, combine ground beef, uncooked rice, diced onion, minced garlic, Worcestershire sauce, smoked paprika, black pepper, and sea salt.
7. Mix ingredients thoroughly with your hands until well combined.
8. Place 1/4 cup of the beef mixture in the center of each cabbage leaf.
9. Fold the sides of the leaf inward, then roll tightly from the stem end to form a neat package.
10. Arrange cabbage rolls seam-side down in a single layer in a large Dutch oven.
11. In a separate bowl, whisk together crushed tomatoes, beef broth, and tomato paste until smooth.
12. Pour the tomato mixture evenly over the cabbage rolls in the Dutch oven.
13. Bring the liquid to a simmer over medium-high heat.
14. Reduce heat to low, cover the pot, and simmer for 1 hour and 15 minutes.
15. Check doneness by ensuring rice is fully cooked and tender.
16. Remove from heat and let rest for 10 minutes before serving.
17. Garnish with freshly chopped parsley.

Deliciously tender cabbage wraps around the savory beef and rice filling, creating a perfect texture contrast between the soft exterior and firm interior. The tomato sauce reduces to a rich, slightly sweet glaze that complements the smoky paprika notes. Serve these warm with crusty bread for soaking up the extra sauce, or pair with a crisp green salad for a complete meal.

Creamy Beef and Cornbread Skillet

Dive into this comforting one-pan wonder that transforms simple ingredients into a hearty, satisfying meal. This skillet combines savory beef with golden cornbread in a creamy sauce that’s perfect for busy weeknights. You’ll love how the flavors meld together while creating minimal cleanup.

Ingredients

– 1 lb lean ground beef
– 1 cup sweet yellow corn, fresh or frozen
– 1 small yellow onion, finely diced
– 2 cloves garlic, minced
– 1 cup beef broth, rich and savory
– 1/2 cup heavy cream, cold and thick
– 1 cup shredded sharp cheddar cheese
– 1 cup cornbread mix, finely textured
– 1/2 cup milk, whole and creamy
– 1 large egg, farm-fresh
– 2 tbsp unsalted butter, cold and rich
– 1 tsp smoked paprika, aromatic
– 1/2 tsp kosher salt, coarse
– 1/4 tsp black pepper, freshly ground

Instructions

1. Preheat your oven to 375°F and position the rack in the center.
2. Heat a 10-inch cast iron skillet over medium-high heat for 2 minutes until hot.
3. Add the lean ground beef and break it apart with a wooden spoon.
4. Cook the beef for 5-6 minutes until browned and no pink remains.
5. Add the finely diced yellow onion and cook for 3 minutes until translucent.
6. Stir in the minced garlic and cook for 1 minute until fragrant.
7. Sprinkle in the smoked paprika, kosher salt, and freshly ground black pepper.
8. Pour in the rich beef broth, scraping any browned bits from the skillet bottom.
9. Add the sweet yellow corn and stir to combine evenly.
10. Pour in the cold heavy cream and bring the mixture to a gentle simmer.
11. Reduce heat to low and simmer uncovered for 4 minutes until slightly thickened.
12. Stir in the shredded sharp cheddar cheese until melted and smooth.
13. In a separate bowl, whisk together the finely textured cornbread mix, whole milk, and farm-fresh egg until just combined.
14. Drop spoonfuls of the cornbread batter evenly over the beef mixture.
15. Dot the surface with cold, rich unsalted butter pieces.
16. Transfer the skillet to the preheated oven and bake for 18-20 minutes.
17. Check for doneness when the cornbread is golden brown and a toothpick inserted comes out clean.
18. Remove from oven and let rest for 5 minutes before serving.

Fresh from the oven, this dish offers a wonderful contrast between the creamy, savory beef base and the slightly sweet, crumbly cornbread topping. The melted cheese creates silky strands throughout while the corn adds pops of sweetness. For a complete meal, serve directly from the skillet with a simple green salad to balance the richness.

Beef and Three-Cheese Lasagna

Mouthwatering layers of tender pasta, savory beef, and three melty cheeses make this lasagna pure comfort food perfection. This classic Italian-American dish delivers rich flavor in every forkful. Follow these precise steps for lasagna that holds its shape beautifully when sliced.

Ingredients

– 1 pound lean ground beef
– 1 tablespoon rich extra virgin olive oil
– 1 finely chopped yellow onion
– 3 minced garlic cloves
– 24 ounces jarred marinara sauce
– 15 ounces whole milk ricotta cheese
– 1 large farm-fresh egg
– 1/4 cup freshly chopped Italian parsley
– 12 no-boil lasagna noodles
– 2 cups shredded whole milk mozzarella cheese
– 1 cup freshly grated Parmesan cheese
– 1 teaspoon coarse kosher salt
– 1/2 teaspoon freshly ground black pepper

Instructions

1. Preheat your oven to 375°F.
2. Heat the rich extra virgin olive oil in a large skillet over medium-high heat until shimmering.
3. Add the finely chopped yellow onion and cook for 4 minutes until translucent.
4. Add the minced garlic cloves and cook for 1 minute until fragrant.
5. Add the lean ground beef, breaking it up with a wooden spoon, and cook for 8 minutes until browned.
6. Stir in the jarred marinara sauce, bring to a simmer, then reduce heat to low and cook for 10 minutes.
7. In a medium bowl, combine the whole milk ricotta cheese, farm-fresh egg, freshly chopped Italian parsley, coarse kosher salt, and freshly ground black pepper.
8. Spread 1/2 cup of the meat sauce evenly across the bottom of a 9×13-inch baking dish.
9. Arrange 4 no-boil lasagna noodles in a single layer over the sauce.
10. Spread half of the ricotta mixture evenly over the noodles.
11. Sprinkle 1 cup of the shredded whole milk mozzarella cheese over the ricotta layer.
12. Spoon 1 1/2 cups of meat sauce over the mozzarella cheese.
13. Repeat the layering process with 4 more noodles, remaining ricotta mixture, remaining mozzarella, and remaining meat sauce.
14. Top with the final 4 no-boil lasagna noodles.
15. Sprinkle the freshly grated Parmesan cheese evenly over the top layer.
16. Cover tightly with aluminum foil and bake at 375°F for 25 minutes.
17. Remove the foil and bake for 15 more minutes until the cheese is golden and bubbly.
18. Let the lasagna rest for 15 minutes before slicing to allow the layers to set properly.
19. Use a sharp knife to cut clean portions, wiping the blade between cuts for neat slices.
20. Serve immediately while hot and bubbly. The finished lasagna boasts perfectly distinct layers with a crispy, cheesy top crust that gives way to tender pasta and richly seasoned beef. That golden Parmesan crust provides a satisfying crunch against the creamy ricotta filling. Try serving squares alongside garlic bread for dipping into any extra sauce that pools on the plate.

Beef and Caramelized Onion Shepherd’s Pie

Shepherd’s pie gets a flavor upgrade with deeply caramelized onions and rich ground beef. Start with quality ingredients for maximum comfort food satisfaction. This version delivers both savory depth and creamy texture in every bite.

Ingredients

– 2 pounds 85% lean ground beef
– 4 large yellow onions, thinly sliced
– 3 tablespoons rich extra virgin olive oil
– 1 teaspoon coarse kosher salt
– 1/2 teaspoon freshly ground black pepper
– 2 tablespoons Worcestershire sauce
– 1 cup rich beef broth
– 2 tablespoons all-purpose flour
– 2 pounds Yukon Gold potatoes, peeled and quartered
– 1/2 cup heavy cream
– 4 tablespoons unsalted butter
– 1/2 cup sharp cheddar cheese, freshly grated

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering.
2. Add thinly sliced onions and cook for 10 minutes, stirring occasionally.
3. Reduce heat to medium-low and continue cooking onions for 30 minutes until deeply golden brown, stirring every 5 minutes to prevent burning.
4. Tip: Don’t rush the caramelization—low and slow develops the sweetest flavor.
5. Add ground beef to the skillet with onions and increase heat to medium-high.
6. Cook beef for 8-10 minutes, breaking it up with a spatula until no pink remains.
7. Sprinkle flour over the beef mixture and cook for 1 minute while stirring constantly.
8. Pour in beef broth and Worcestershire sauce, scraping up any browned bits from the pan bottom.
9. Simmer the beef mixture for 5 minutes until thickened slightly.
10. Season with salt and pepper, then transfer to a 9×13 inch baking dish.
11. Meanwhile, place potatoes in a large pot and cover with cold water by 2 inches.
12. Bring potatoes to a boil over high heat, then reduce to a simmer for 15-20 minutes until fork-tender.
13. Drain potatoes thoroughly and return to the hot pot for 1 minute to evaporate excess moisture.
14. Mash potatoes with butter and heavy cream until smooth and creamy.
15. Tip: For extra fluffy mashed potatoes, use a potato ricer or food mill.
16. Spread mashed potatoes evenly over the beef mixture in the baking dish.
17. Sprinkle grated cheddar cheese evenly over the potato layer.
18. Tip: For a golden-brown crust, use the broiler for the final 2-3 minutes of baking.
19. Bake at 375°F for 25-30 minutes until bubbly around the edges and golden on top.
20. Let rest for 10 minutes before serving to allow the filling to set. Really satisfying with its creamy potato topping giving way to the savory beef and sweet onion filling. The caramelized onions provide subtle sweetness that balances the rich meat perfectly. Serve alongside a crisp green salad to cut through the richness.

Beef and Bacon Cheeseburger Sliders

Kick off game day or family dinner with these irresistible handheld burgers. Packed with savory beef, crispy bacon, and melty cheese, they deliver big flavor in every bite. Perfect for feeding a crowd without the fuss.

Ingredients

– 1 lb 80/20 ground beef chuck
– 6 strips thick-cut applewood smoked bacon
– 6 slices sharp cheddar cheese
– 12 soft Hawaiian sweet rolls
– 2 tbsp creamy Dijon mustard
– ¼ cup sweet pickle relish
– ¼ cup finely diced white onion
– 2 tbsp unsalted butter, melted
– 1 tsp coarse kosher salt
– ½ tsp freshly cracked black pepper

Instructions

1. Preheat your oven to 375°F.
2. Arrange 12 Hawaiian sweet rolls in a single layer in a 9×13-inch baking dish.
3. Cook 6 strips of thick-cut applewood smoked bacon in a skillet over medium heat for 8–10 minutes until crispy.
4. Transfer the bacon to a paper towel-lined plate to drain excess grease.
5. Crumble the cooled bacon into small pieces using your hands.
6. Combine 1 lb 80/20 ground beef chuck, crumbled bacon, 1 tsp coarse kosher salt, and ½ tsp freshly cracked black pepper in a medium bowl.
7. Gently mix the beef and bacon with your hands until just combined—avoid overmixing to keep the sliders tender.
8. Divide the beef mixture into 12 equal portions and press each into a patty slightly smaller than the rolls.
9. Heat the same skillet over medium-high heat and cook the patties for 3–4 minutes per side until a crust forms and internal temperature reaches 160°F.
10. Place a slice of sharp cheddar cheese on each patty during the last minute of cooking to melt.
11. Spread 2 tbsp creamy Dijon mustard evenly on the bottom halves of the rolls.
12. Spoon ¼ cup sweet pickle relish over the mustard layer.
13. Sprinkle ¼ cup finely diced white onion over the relish.
14. Place the cooked patties with melted cheese on top of the onion layer.
15. Brush the roll tops generously with 2 tbsp melted unsalted butter for a golden finish.
16. Assemble the sliders by placing the buttered tops over the patties.
17. Bake the assembled sliders at 375°F for 8–10 minutes until the rolls are warm and lightly toasted.
18. Let the sliders rest for 2–3 minutes before serving to allow the juices to settle.
You’ll love the contrast between the soft, buttery rolls and the juicy, savory beef patties. The crispy bacon bits add a smoky crunch that pairs perfectly with the tangy Dijon and sweet relish. Serve them stacked on a wooden board with extra pickles and a cold craft beer for the ultimate casual feast.

Beef and Sweet Potato Hash

Satisfying and simple, this beef and sweet potato hash delivers hearty comfort with minimal effort. Perfect for breakfast or dinner, it comes together in one skillet for easy cleanup. Ground beef and sweet potatoes create a balanced foundation that’s both savory and slightly sweet.

Ingredients

– 1 lb 85/15 ground beef
– 2 medium sweet potatoes, peeled and diced into ½-inch cubes
– 1 large yellow onion, finely chopped
– 2 tbsp rich extra virgin olive oil
– 3 cloves fresh garlic, minced
– 1 tsp smoked paprika
– ½ tsp coarse kosher salt
– ¼ tsp freshly cracked black pepper
– 4 farm-fresh eggs
– 2 tbsp fresh chopped parsley

Instructions

1. Heat 2 tbsp rich extra virgin olive oil in a large cast-iron skillet over medium-high heat until shimmering.
2. Add 1 large yellow onion, finely chopped, and cook for 4 minutes until translucent, stirring occasionally.
3. Add 1 lb 85/15 ground beef, breaking it apart with a wooden spoon, and cook for 6 minutes until browned.
4. Stir in 3 cloves fresh garlic, minced, and cook for 1 minute until fragrant.
5. Add 2 medium sweet potatoes, peeled and diced into ½-inch cubes, 1 tsp smoked paprika, ½ tsp coarse kosher salt, and ¼ tsp freshly cracked black pepper, mixing thoroughly.
6. Reduce heat to medium, cover the skillet, and cook for 12 minutes, stirring every 4 minutes to prevent sticking.
7. Uncover and cook for another 5 minutes until sweet potatoes are tender and edges are lightly crisped.
8. Create 4 wells in the hash with the back of a spoon and crack 4 farm-fresh eggs directly into each well.
9. Cover the skillet and cook for 4–5 minutes until egg whites are set but yolks remain runny.
10. Remove from heat and sprinkle with 2 tbsp fresh chopped parsley.
Just spoon this hash straight from the skillet for a rustic presentation with contrasting textures—creamy egg yolks against the crisp-edged sweet potatoes. The smoky paprika and savory beef meld beautifully with the natural sweetness of the potatoes. Serve it topped with avocado slices or alongside toasted sourdough for a complete meal.

Beef and Pasta Bolognese

Dinner just got easier with this hearty beef and pasta bolognese. Deep, savory flavors develop quickly in this one-pot wonder. Perfect for busy weeknights when you need comfort food fast.

Ingredients

– 1 lb ground beef (80/20 blend for optimal fat content)
– 8 oz dried pasta shells (ridged for maximum sauce adherence)
– 1 cup crushed San Marzano tomatoes (sweet and low-acid)
– 1/2 cup dry red wine (bold Cabernet Sauvignon)
– 1/2 cup heavy cream (rich and velvety)
– 1/4 cup grated Parmesan cheese (freshly shredded, nutty flavor)
– 2 tbsp extra virgin olive oil (fruity and robust)
– 1 small yellow onion (finely diced for even cooking)
– 2 garlic cloves (freshly minced, aromatic)
– 1 tsp dried oregano (fragrant Mediterranean herb)
– 1/2 tsp kosher salt (coarse crystals for even seasoning)
– 1/4 tsp crushed red pepper flakes (for subtle heat)

Instructions

1. Heat 2 tbsp extra virgin olive oil in a large Dutch oven over medium-high heat until shimmering.
2. Add 1 small finely diced yellow onion and cook for 4 minutes until translucent, stirring frequently.
3. Add 2 freshly minced garlic cloves and cook for 1 minute until fragrant, being careful not to burn.
4. Add 1 lb ground beef, breaking it apart with a wooden spoon, and cook for 6 minutes until browned.
5. Pour in 1/2 cup dry red wine, scraping the bottom to release any browned bits for deeper flavor.
6. Stir in 1 cup crushed San Marzano tomatoes, 1 tsp dried oregano, 1/2 tsp kosher salt, and 1/4 tsp crushed red pepper flakes.
7. Add 8 oz dried pasta shells and 2 cups water, ensuring pasta is fully submerged.
8. Bring to a boil, then reduce heat to maintain a steady simmer for 12 minutes, stirring occasionally.
9. Check pasta at 10 minutes—it should be al dente with a slight bite, not mushy.
10. Stir in 1/2 cup heavy cream and simmer for 2 more minutes until sauce thickens slightly.
11. Remove from heat and stir in 1/4 cup freshly shredded Parmesan cheese until melted and creamy.
12. Let rest for 3 minutes off heat to allow sauce to cling to the pasta.
You’ll love the way the creamy sauce clings to each pasta shell. The beef stays tender while the red wine adds depth. Try topping with extra Parmesan and serving with crusty bread for dipping.

Beef and Zucchini Stir-Fry

Sizzling hot and ready in minutes, this beef and zucchini stir-fry delivers maximum flavor with minimal effort. Tender strips of beef mingle with crisp-tender zucchini in a savory sauce that coats every bite. Perfect for busy weeknights when you need something satisfying but don’t want to spend hours in the kitchen.

Ingredients

– 1 lb thinly sliced sirloin steak
– 2 medium firm green zucchinis
– 3 cloves fresh garlic
– 1 tbsp freshly grated ginger
– ¼ cup rich soy sauce
– 2 tbsp sweet honey
– 1 tbsp toasted sesame oil
– 2 tbsp neutral vegetable oil
– 1 tsp crushed red pepper flakes
– 2 thinly sliced green onions

Instructions

1. Pat 1 lb thinly sliced sirloin steak completely dry with paper towels to ensure proper browning.
2. Cut 2 medium firm green zucchinis into uniform ¼-inch half-moons for even cooking.
3. Mince 3 cloves fresh garlic and grate 1 tbsp fresh ginger, keeping them separate.
4. Whisk together ¼ cup rich soy sauce, 2 tbsp sweet honey, 1 tbsp toasted sesame oil, and 1 tsp crushed red pepper flakes in a small bowl.
5. Heat 1 tbsp neutral vegetable oil in a large wok or skillet over high heat until shimmering, about 1 minute.
6. Add beef in a single layer and cook undisturbed for 90 seconds to develop a deep brown crust.
7. Flip beef and cook for another 60 seconds until browned but still slightly pink inside.
8. Transfer beef to a clean plate, leaving any juices in the pan.
9. Add remaining 1 tbsp vegetable oil to the hot pan and immediately add zucchini.
10. Stir-fry zucchini for 3-4 minutes until bright green with slight char marks but still crisp.
11. Push zucchini to the sides of the pan and add minced garlic and grated ginger to the center.
12. Cook garlic and ginger for 30 seconds until fragrant but not browned.
13. Return beef and any accumulated juices to the pan along with the prepared sauce.
14. Toss everything together and cook for 1 minute until the sauce thickens and coats the ingredients.
15. Remove from heat and stir in 2 thinly sliced green onions.
You’ll love the contrast between the tender, savory beef and the crisp zucchini that still has some bite. The glossy sauce clings perfectly to every component, delivering sweet, salty, and slightly spicy notes in each forkful. Try serving it over fluffy jasmine rice or stuffing it into warm tortillas for a fun twist.

Beef and Cheddar Quesadillas

Bold flavors and melty cheese make these beef and cheddar quesadillas an instant weeknight favorite. They come together in minutes with simple ingredients you likely have on hand. Perfect for busy evenings when you want something satisfying without the fuss.

Ingredients

– 1 lb lean ground beef
– 1 packet (1 oz) taco seasoning
– 8 medium flour tortillas
– 2 cups shredded sharp cheddar cheese
– 2 tbsp vegetable oil
– ½ cup finely diced white onion
– ¼ cup chopped fresh cilantro
– ½ cup sour cream for serving
– ½ cup chunky salsa for serving

Instructions

1. Heat a large skillet over medium-high heat for 2 minutes until hot.
2. Add lean ground beef and cook for 5-7 minutes, breaking it up with a spatula until browned.
3. Drain excess grease from the skillet using a slotted spoon.
4. Sprinkle taco seasoning over the beef and stir to coat evenly.
5. Cook for 1 more minute until fragrant, then transfer beef to a bowl.
6. Wipe the skillet clean with a paper towel.
7. Brush one side of a flour tortilla lightly with vegetable oil.
8. Place the tortilla oil-side down in the cooled skillet.
9. Sprinkle ¼ cup shredded sharp cheddar cheese evenly over half the tortilla.
10. Top cheese with ½ cup seasoned beef mixture.
11. Add 1 tbsp finely diced white onion and 1 tsp chopped fresh cilantro.
12. Fold the empty half of the tortilla over the filling.
13. Cook over medium heat for 2-3 minutes until bottom is golden brown and crispy.
14. Flip carefully using a spatula and cook for 2 more minutes until second side is golden.
15. Remove from skillet and repeat with remaining ingredients.
16. Let each quesadilla rest for 1 minute before cutting into wedges.
17. Serve immediately with dollops of sour cream and spoonfuls of chunky salsa. Outstanding texture contrast comes from the crispy tortilla exterior and gooey cheese interior. The sharp cheddar balances perfectly with the seasoned beef, while fresh cilantro brightens each bite. For a fun twist, try adding pickled jalapeños or serving with guacamole for extra creaminess.

Beef and Broccoli Fried Rice

Zesty weeknight dinners just got an upgrade with this beef and broccoli fried rice. Perfect for using leftover rice, this one-pan wonder comes together in under 30 minutes while delivering restaurant-quality flavor. Savory beef, crisp-tender broccoli, and fluffy rice create a complete meal that satisfies every craving.

Ingredients

– 1 lb thinly sliced flank steak
– 2 cups cold day-old jasmine rice
– 2 cups small broccoli florets
– 3 large eggs
– 3 minced garlic cloves
– 2 tbsp grated fresh ginger
– ¼ cup soy sauce
– 1 tbsp toasted sesame oil
– 2 tbsp vegetable oil
– 2 sliced green onions

Instructions

1. Heat 1 tablespoon vegetable oil in a large skillet or wok over high heat until shimmering.
2. Add thinly sliced flank steak in a single layer and cook undisturbed for 2 minutes to develop a sear.
3. Flip steak and cook for 1 additional minute until browned but not fully cooked through.
4. Transfer steak to a clean plate, leaving any drippings in the skillet.
5. Add remaining vegetable oil to the hot skillet and swirl to coat the surface.
6. Add small broccoli florets and stir-fry for 3 minutes until bright green and slightly tender.
7. Push broccoli to one side of the skillet and crack 3 large eggs directly into the empty space.
8. Scramble eggs quickly with a spatula for 45 seconds until softly set but still moist.
9. Add 2 cups cold day-old jasmine rice, breaking up any clumps with your spatula.
10. Stir-fry rice mixture for 2 minutes until grains are separated and lightly toasted.
11. Add 3 minced garlic cloves and 2 tablespoons grated fresh ginger, stirring constantly for 30 seconds until fragrant.
12. Return cooked steak and any accumulated juices to the skillet.
13. Pour ¼ cup soy sauce evenly over the rice mixture and toss to combine thoroughly.
14. Continue stir-frying for 2 more minutes until all ingredients are heated through and well incorporated.
15. Remove skillet from heat and drizzle 1 tablespoon toasted sesame oil over the fried rice.
16. Garnish with 2 sliced green onions and serve immediately. Velvety rice grains soak up the savory sauce while maintaining distinct texture. The broccoli stays crisp-tender against the juicy beef slices. For extra crunch, top with fried shallots or serve with chili crisp on the side.

Beef and Eggplant Moussaka

Forget complicated layered casseroles—this beef and eggplant moussaka delivers Mediterranean comfort with straightforward steps. Fresh eggplant soaks up rich meat sauce while a creamy topping adds the perfect finish. You’ll have dinner ready faster than you can say “opa!”

Ingredients

– 2 large firm eggplants, sliced into ½-inch rounds
– 1 lb lean ground beef
– 1 medium yellow onion, finely diced
– 3 cloves fresh garlic, minced
– 1 cup crushed tomatoes with basil
– ½ cup dry red wine
– 4 tbsp rich extra virgin olive oil
– 1 cup whole milk
– 2 tbsp all-purpose flour
– 2 farm-fresh eggs
– ½ cup grated Parmesan cheese
– 1 tsp dried oregano
– ½ tsp ground cinnamon
– ¼ tsp freshly grated nutmeg
– Kosher salt and freshly ground black pepper

Instructions

1. Preheat your oven to 400°F and line two baking sheets with parchment paper.
2. Arrange eggplant slices in a single layer on the prepared baking sheets.
3. Brush both sides of eggplant slices with 2 tablespoons of olive oil using a pastry brush.
4. Season eggplant generously with kosher salt and black pepper.
5. Roast eggplant for 20 minutes until golden brown and tender when pierced with a fork.
6. Heat remaining 2 tablespoons olive oil in a large skillet over medium-high heat.
7. Add diced onion and cook for 5 minutes until translucent and fragrant.
8. Add minced garlic and cook for 1 minute until aromatic but not browned.
9. Add ground beef and break it up with a wooden spoon, cooking for 8 minutes until no pink remains.
10. Pour in red wine and scrape up any browned bits from the bottom of the skillet.
11. Stir in crushed tomatoes, oregano, cinnamon, nutmeg, 1 teaspoon salt, and ½ teaspoon pepper.
12. Simmer the meat sauce uncovered for 15 minutes until thickened slightly.
13. While sauce simmers, whisk together milk and flour in a small saucepan until no lumps remain.
14. Cook the milk mixture over medium heat for 5 minutes, whisking constantly until thickened to a gravy consistency.
15. Remove milk mixture from heat and let cool for 2 minutes.
16. Whisk eggs in a small bowl until frothy, then gradually temper them into the warm milk mixture.
17. Stir Parmesan cheese into the egg mixture until fully incorporated.
18. Layer half the roasted eggplant in the bottom of a 9×13-inch baking dish.
19. Spread all the meat sauce evenly over the eggplant layer.
20. Top with remaining eggplant slices in an even layer.
21. Pour the cheese sauce over the top, spreading it to cover all exposed eggplant.
22. Bake at 375°F for 35 minutes until the top is golden brown and bubbly.
23. Let the moussaka rest for 15 minutes before slicing to allow layers to set. Creamy cheese sauce contrasts beautifully with the hearty meat and tender eggplant layers. Consider serving slices over a bed of lemony greens for a complete meal that balances richness with freshness.

Beef and Green Bean Casserole

Unbelievably simple yet deeply satisfying, this beef and green bean casserole delivers comfort in every bite. Using fresh ingredients transforms this classic into something special. You’ll have dinner ready faster than you can say “seconds please.”

Ingredients

– 1 lb lean ground beef
– 1 lb fresh green beans, trimmed
– 1 medium yellow onion, finely diced
– 2 cloves garlic, minced
– 1 can (10.5 oz) creamy mushroom soup
– 1 cup shredded sharp cheddar cheese
– 1/2 cup whole milk
– 1/4 cup all-purpose flour
– 2 tbsp unsalted butter
– 1 tsp Worcestershire sauce
– 1/2 tsp smoked paprika
– 1/4 tsp freshly ground black pepper

Instructions

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish with cooking spray.
2. Trim the fresh green beans and cut them into 2-inch pieces.
3. Bring a large pot of salted water to a rolling boil over high heat.
4. Blanch the green beans for exactly 3 minutes until bright green but still crisp.
5. Immediately transfer the beans to an ice water bath to stop the cooking process.
6. Drain the green beans thoroughly and pat dry with paper towels.
7. Heat a large skillet over medium-high heat and add the lean ground beef.
8. Cook the beef for 6-8 minutes, breaking it up with a spatula until no pink remains.
9. Drain excess grease from the skillet, leaving about 1 tablespoon behind.
10. Add the finely diced yellow onion to the skillet and cook for 4 minutes until translucent.
11. Stir in the minced garlic and cook for 30 seconds until fragrant.
12. Sprinkle the all-purpose flour over the beef mixture and cook for 1 minute to remove the raw flour taste.
13. Pour in the whole milk and stir continuously until the mixture thickens, about 2 minutes.
14. Add the creamy mushroom soup, Worcestershire sauce, smoked paprika, and freshly ground black pepper.
15. Stir the mixture until fully combined and simmer for 3 minutes.
16. Fold in the blanched green beans until evenly coated with the beef mixture.
17. Transfer the entire mixture to your prepared baking dish and spread evenly.
18. Top generously with shredded sharp cheddar cheese, covering the surface completely.
19. Bake at 375°F for 25-30 minutes until the cheese is golden brown and bubbly.
20. Let the casserole rest for 5 minutes before serving to allow the flavors to meld. Perfectly creamy with a satisfying crunch from the green beans, this casserole balances rich beef flavors against the fresh vegetable notes. The golden cheese crust adds both visual appeal and textural contrast. Try serving it over mashed potatoes or with crusty bread to soak up every last bit of the savory sauce.

Beef and Avocado Taco Salad

Taco Tuesday just got a major upgrade with this beef and avocado taco salad. This hearty bowl combines seasoned ground beef with creamy avocado over crisp greens for a satisfying meal that comes together in minutes. Skip the tortillas and dive straight into this flavor-packed salad.

Ingredients

– 1 lb lean ground beef
– 1 tbsp chili powder blend
– 1 tsp smoked paprika
– 1/2 tsp garlic powder
– 1/2 tsp ground cumin
– 1/4 tsp cayenne pepper
– 6 cups crisp romaine lettuce, chopped
– 2 ripe avocados, diced
– 1 cup juicy cherry tomatoes, halved
– 1/2 cup sharp cheddar cheese, shredded
– 1/4 cup fresh cilantro, chopped
– 1/4 cup tangy sour cream
– 2 tbsp fresh lime juice
– 1 tbsp extra virgin olive oil

Instructions

1. Heat a large skillet over medium-high heat for 2 minutes until hot.
2. Add 1 lb lean ground beef to the dry skillet, breaking it apart with a wooden spoon.
3. Cook beef for 6-8 minutes, stirring occasionally, until no pink remains and it develops browned bits.
4. Drain excess fat from the skillet using a slotted spoon.
5. Sprinkle 1 tbsp chili powder blend, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp ground cumin, and 1/4 tsp cayenne pepper over the beef.
6. Stir seasoning into beef for 1 minute until fragrant and evenly coated.
7. Remove skillet from heat and let beef rest for 5 minutes to absorb flavors.
8. Combine 6 cups crisp romaine lettuce, 2 ripe avocados, 1 cup juicy cherry tomatoes, and 1/2 cup sharp cheddar cheese in a large bowl.
9. Whisk together 1/4 cup tangy sour cream, 2 tbsp fresh lime juice, and 1 tbsp extra virgin olive oil in a small bowl until smooth.
10. Pour dressing over salad ingredients and toss gently to coat.
11. Divide dressed salad between two serving bowls.
12. Top each salad with warm seasoned beef.
13. Garnish with 1/4 cup fresh cilantro.

Let the warm beef slightly wilt the crisp greens while the cool avocado provides creamy contrast. The spicy seasoning balances perfectly with the tangy lime dressing, creating layers of texture in every bite. Serve immediately with extra lime wedges for squeezing over the top.

Summary

So many delicious possibilities with ground beef! From quick weeknight dinners to impressive meals for guests, this collection has something for every occasion. We hope you found inspiration for your next kitchen adventure. Try a few recipes and let us know which ones become your family favorites in the comments below. Don’t forget to share these tasty ideas with fellow food lovers on Pinterest!