20 Delicious Ground Beef Air Fryer Recipes for Busy Weeknights

Oh, the dinner dilemma—we’ve all been there! If you’re craving quick, comforting meals without the fuss, you’re in the right place. Ground beef is a weeknight hero, and your air fryer makes it even easier. Get ready to discover 20 delicious recipes that’ll save time and satisfy everyone. Let’s dive in and make busy evenings a breeze!

Air Fryer Ground Beef Tacos

Gosh, after years of messy stovetop taco nights, discovering how perfectly an air fryer handles seasoned ground beef felt like unlocking a culinary cheat code—it’s become my go‑for weeknight lifesaver, especially when my kids are buzzing with hunger and patience is thin. I love how it crisps the meat without constant stirring, letting me prep toppings stress‑free, and these tacos always deliver that crave‑worthy crunch we adore. Honestly, once you try this method, those splattered pans and uneven browning will feel like a distant memory.

Ingredients

– 1 lb grass‑fed ground beef, 85% lean
– 2 tbsp avocado oil
– 1 small yellow onion, finely diced
– 3 garlic cloves, minced
– 2 tbsp tomato paste
– 1 tbsp ancho chili powder
– 2 tsp ground cumin
– 1 tsp smoked paprika
– ½ tsp dried oregano, crushed
– ½ cup beef bone broth
– 1 tsp fine sea salt
– 8 small corn tortillas
– ¼ cup crumbled cotija cheese
– ¼ cup fresh cilantro leaves, roughly chopped
– 1 lime, cut into wedges

Instructions

1. Preheat your air fryer to 375°F for 3 minutes.
2. Heat avocado oil in a skillet over medium‑high heat until it shimmers, about 1 minute.
3. Add finely diced yellow onion and sauté until translucent and edges begin to golden, 4–5 minutes.
4. Stir in minced garlic and cook until fragrant, 30 seconds.
5. Crumble grass‑fed ground beef into the skillet, breaking it into small pieces with a wooden spoon.
6. Cook beef until no pink remains, 5–6 minutes, draining excess fat if needed.
7. Mix in tomato paste, ancho chili powder, ground cumin, smoked paprika, and crushed dried oregano, coating the beef evenly.
8. Pour in beef bone broth and sprinkle fine sea salt, stirring to combine.
9. Simmer mixture until liquid reduces and clings to the beef, 2–3 minutes.
10. Transfer seasoned beef to the air fryer basket in an even layer.
11. Air fry at 375°F for 4–5 minutes, until edges crisp slightly.
12. Warm corn tortillas in a dry skillet over medium heat for 20 seconds per side, until pliable.
13. Fill each tortilla with a portion of the crisped beef.
14. Top with crumbled cotija cheese and roughly chopped fresh cilantro leaves.
15. Serve immediately with lime wedges for squeezing. From that first bite, you’ll notice the beef’s savory depth—crispy bits mingling with tender meat—while the cotija adds a salty tang that plays off the bright cilantro. For a fun twist, layer these into a taco salad with shredded romaine or stuff them into bell peppers before air frying for a low‑carb version.

Crispy Air Fryer Beef Empanadas

Yesterday, I discovered that my air fryer could transform humble empanadas into something truly spectacular. As someone who grew up with my abuela’s traditional fried version, I was skeptical at first, but the crispy, golden results won me over completely. Now these beef-filled pockets have become my go-to weeknight dinner that feels both comforting and impressively gourmet.

Ingredients

• 1 package (14 oz) refrigerated pie crust, thawed
• 8 oz ground chuck beef, 80/20 lean-to-fat ratio
• 1/2 cup yellow onion, finely diced
• 2 cloves garlic, minced
• 1/4 cup green olives, pitted and chopped
• 1/4 cup golden raisins
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 cup beef stock
• 1 large pasture-raised egg, lightly beaten
• 1 tbsp olive oil
• 1/2 tsp kosher salt
• 1/4 tsp freshly cracked black pepper

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering.
2. Add diced yellow onion and cook for 3-4 minutes until translucent and fragrant.
3. Add minced garlic and cook for 30 seconds until aromatic but not browned.
4. Add ground chuck beef, breaking it up with a wooden spoon, and cook for 5-6 minutes until no pink remains.
5. Sprinkle in ground cumin, smoked paprika, kosher salt, and freshly cracked black pepper, stirring to coat the meat evenly.
6. Pour in beef stock, scraping any browned bits from the bottom of the skillet.
7. Stir in chopped green olives and golden raisins, then simmer for 2-3 minutes until liquid reduces slightly.
8. Transfer the beef mixture to a bowl and refrigerate for 15 minutes to cool completely. Tip: Chilling the filling prevents the pie crust from becoming soggy during assembly.
9. Unfold the refrigerated pie crust on a lightly floured surface and roll to 1/8-inch thickness.
10. Use a 4-inch round cutter to cut 8 circles from each pie crust sheet.
11. Place 2 tablespoons of cooled beef filling in the center of each dough circle.
12. Brush the edges of each circle lightly with beaten egg using a pastry brush.
13. Fold the dough over the filling to create a half-moon shape, pressing edges firmly to seal.
14. Crimp the edges with a fork to create a decorative seal and prevent leakage. Tip: Press firmly around the entire edge to ensure no steam escapes during cooking.
15. Brush the tops of all empanadas with the remaining beaten egg.
16. Preheat air fryer to 375°F for 3 minutes.
17. Arrange 4 empanadas in a single layer in the air fryer basket, ensuring they don’t touch.
18. Air fry at 375°F for 12-14 minutes, flipping halfway through, until golden brown and crisp. Tip: Don’t overcrowd the basket—this ensures even crisping on all sides.
19. Repeat with remaining empanadas.

Last night, I served these with a spicy chipotle crema that complemented the savory beef filling perfectly. The contrast between the flaky, crisp crust and the tender, spiced interior makes each bite incredibly satisfying. For a complete meal, pair them with a simple cabbage slaw dressed with lime juice and cilantro—the bright acidity cuts through the richness beautifully.

Air Fryer Beef and Cheese Stuffed Peppers

Never underestimate how a simple stuffed pepper can transform your weeknight dinner game—I discovered this during last month’s hectic back-to-school chaos when my air fryer became my kitchen superhero. These beef and cheese stuffed peppers have since become my go-to solution for busy evenings when I crave something satisfying yet effortless, with that perfect crispy-edged texture only an air fryer can deliver.

Ingredients

– 4 medium bell peppers, halved lengthwise and seeded
– 1 lb ground beef (85% lean)
– 1 cup cooked long-grain white rice
– 1 cup sharp cheddar cheese, freshly grated
– 1/2 cup yellow onion, finely diced
– 2 garlic cloves, minced
– 1/4 cup tomato paste
– 1 tbsp Worcestershire sauce
– 1 tsp smoked paprika
– 1/2 tsp kosher salt
– 1/4 tsp freshly ground black pepper
– 2 tbsp extra virgin olive oil
– 1/4 cup fresh parsley, chopped

Instructions

1. Preheat your air fryer to 375°F for 3 minutes.
2. Brush the interior of each pepper half with 1 tablespoon of extra virgin olive oil.
3. Arrange pepper halves in a single layer in the air fryer basket, cut-side up.
4. Air fry peppers for 8 minutes until slightly softened but still firm.
5. Meanwhile, heat remaining olive oil in a large skillet over medium-high heat.
6. Sauté diced yellow onion for 4 minutes until translucent.
7. Add minced garlic and cook for 1 minute until fragrant.
8. Crumble ground beef into the skillet and cook for 6 minutes, breaking it up with a spatula.
9. Drain excess fat from the skillet using a slotted spoon.
10. Stir in tomato paste, Worcestershire sauce, smoked paprika, kosher salt, and black pepper.
11. Cook the mixture for 2 minutes until well combined.
12. Remove skillet from heat and fold in cooked rice and half of the grated cheddar cheese.
13. Carefully remove partially cooked peppers from the air fryer.
14. Spoon the beef mixture evenly into each pepper half, packing it gently.
15. Top each stuffed pepper with remaining cheddar cheese.
16. Return peppers to the air fryer and cook at 375°F for 10 minutes.
17. Check that cheese is bubbly and golden brown and pepper edges are slightly charred.
18. Garnish with fresh chopped parsley before serving.

But what truly makes these peppers memorable is how the crisp-tender pepper walls contrast with the savory, cheesy filling—they’re substantial enough to stand alone but pair beautifully with a simple arugula salad. I love serving them straight from the air fryer basket for that rustic, family-style presentation that always gets everyone reaching for seconds.

Spicy Air Fryer Beef Meatballs

As someone who’s always looking for ways to satisfy my spicy food cravings without spending hours in the kitchen, I’ve perfected these air fryer meatballs that have become my go-to weeknight dinner solution. There’s something magical about how the air fryer creates that perfect crispy exterior while keeping the inside incredibly juicy—plus, cleanup is practically nonexistent, which my dishwasher-free self truly appreciates.

Ingredients

• 1 pound 85% lean ground beef
• 1 large pasture-raised egg, lightly beaten
• 1/2 cup panko breadcrumbs
• 1/4 cup finely grated Parmigiano-Reggiano cheese
• 3 cloves garlic, microplaned
• 2 tablespoons extra virgin olive oil
• 1 tablespoon smoked paprika
• 2 teaspoons crushed red pepper flakes
• 1 teaspoon fine sea salt
• 1/2 teaspoon freshly cracked black pepper
• 2 tablespoons chopped fresh flat-leaf parsley

Instructions

1. Preheat your air fryer to 400°F for 3 minutes to ensure even cooking from the start.
2. Combine the ground beef, beaten egg, panko breadcrumbs, Parmigiano-Reggiano, microplaned garlic, olive oil, smoked paprika, red pepper flakes, sea salt, black pepper, and parsley in a large mixing bowl.
3. Mix the ingredients gently with your hands until just combined, being careful not to overwork the meat to maintain tenderness.
4. Portion the mixture into 1.5-inch balls using a cookie scoop for uniform sizing and even cooking.
5. Arrange the meatballs in a single layer in the air fryer basket, leaving space between each one for proper air circulation.
6. Air fry at 400°F for 12 minutes, flipping the meatballs halfway through using kitchen tongs to ensure even browning on all sides.
7. Check for doneness by inserting an instant-read thermometer into the center of the largest meatball, which should register 165°F.
8. Transfer the cooked meatballs to a wire rack set over a baking sheet to prevent steaming and maintain crispness.

Unbelievably, these meatballs achieve that perfect contrast of crispy, almost fried exterior with an incredibly moist, flavorful interior that practically melts in your mouth. The smoked paprika and red pepper flakes create this wonderful warmth that builds gradually rather than overwhelming your palate immediately. I love serving them over creamy polenta where the spicy meatballs create this beautiful contrast with the mild corn base, or threading them onto skewers with roasted vegetables for a fun appetizer presentation.

Air Fryer Beef and Potato Hash

Unbelievably, my Sunday morning ritual of creating this Air Fryer Beef and Potato Hash began as a happy accident when I realized I’d forgotten to buy bacon—sometimes the best recipes come from kitchen improvisation!

Ingredients

• 1 lb grass-fed ground beef (85/15 lean-to-fat ratio)
• 2 medium russet potatoes, peeled and diced into ½-inch cubes
• 1 medium yellow onion, finely diced
• 1 red bell pepper, seeded and diced into ¼-inch pieces
• 2 tbsp clarified butter, melted
• 1 tsp smoked paprika
• ½ tsp garlic powder
• ½ tsp freshly cracked black pepper
• ¼ tsp fine sea salt
• 2 tbsp fresh parsley, finely chopped
• 4 pasture-raised eggs, lightly beaten

Instructions

1. Preheat your air fryer to 400°F for 3 minutes.
2. Toss the diced potatoes with 1 tablespoon of melted clarified butter in a medium bowl until evenly coated.
3. Air fry the potatoes at 400°F for 12 minutes, shaking the basket halfway through, until they develop golden edges.
4. While potatoes cook, brown the ground beef in a skillet over medium-high heat for 6-8 minutes, breaking it into small crumbles with a wooden spoon.
5. Transfer the cooked beef to a paper towel-lined plate to drain excess fat.
6. Sauté the diced onion and red bell pepper in the same skillet over medium heat for 5 minutes until softened.
7. Combine the air-fried potatoes, cooked beef, and sautéed vegetables in a large mixing bowl.
8. Season the mixture with smoked paprika, garlic powder, black pepper, and sea salt, tossing thoroughly to distribute evenly.
9. Spread the hash mixture evenly in the air fryer basket.
10. Air fry at 375°F for 8 minutes, until the potatoes are fully tender and slightly crisp.
11. Create 4 shallow wells in the hash using the back of a spoon.
12. Pour the lightly beaten eggs evenly into the wells.
13. Air fry at 350°F for 4-5 minutes, until the egg whites are fully set but yolks remain slightly runny.
14. Garnish with freshly chopped parsley before serving.

You’ll love how the crispy potato edges contrast with the tender beef, while the smoked paprika adds a subtle warmth that complements the rich, runny egg yolks perfectly—I sometimes serve it in individual cast iron skillets for a rustic brunch presentation that always impresses guests.

Quick Air Fryer Beef Sliders

Huddled around my kitchen island last game day, I realized these quick air fryer beef sliders have become my secret weapon for feeding hungry crowds without missing a single play. Honestly, they’re so simple that even my teenager can whip them up between touchdowns, and the air fryer gives them that perfect crispy-edged texture we all crave.

Ingredients

• 1 lb grass-fed ground beef (80/20 blend)
• 12 slider buns, brioche-style
• 4 oz aged sharp cheddar cheese, thinly sliced
• 2 tbsp clarified butter, melted
• 1 tbsp Worcestershire sauce
• 1 tsp garlic powder
• ½ tsp smoked paprika
• ½ tsp fine sea salt
• ¼ tsp freshly cracked black pepper
• ¼ cup dill pickle chips
• 2 tbsp Duke’s mayonnaise
• 1 tbsp stone-ground mustard

Instructions

1. Preheat your air fryer to 375°F for 3 minutes.
2. Combine the ground beef, Worcestershire sauce, garlic powder, smoked paprika, sea salt, and black pepper in a medium mixing bowl.
3. Divide the seasoned beef mixture into 12 equal portions, rolling each into a tight ball.
4. Gently flatten each ball into ½-inch thick patties slightly smaller than your slider buns.
5. Arrange 6 patties in a single layer in the air fryer basket, ensuring they don’t touch.
6. Air fry at 375°F for 4 minutes.
7. Carefully flip each patty using silicone-tipped tongs.
8. Continue air frying for another 3-4 minutes until the internal temperature reaches 160°F on an instant-read thermometer.
9. Transfer the cooked patties to a plate and repeat with the remaining 6 patties.
10. Brush the cut sides of all slider buns with melted clarified butter.
11. Toast the buttered buns in the air fryer at 375°F for 90 seconds until golden brown.
12. Spread mayonnaise on the bottom bun halves and stone-ground mustard on the top halves.
13. Place one beef patty on each bottom bun.
14. Top each patty with one slice of aged cheddar cheese.
15. Add two dill pickle chips per slider.
16. Cap with the mustard-coated top bun halves.

Crispy-edged patties with juicy centers create the perfect textural contrast against the buttery, soft brioche buns. The sharp cheddar melts into every nook while the tangy pickles cut through the richness beautifully. For an elevated twist, I love serving these on a wooden board with spicy pepperoncini and garlic aioli for dipping—they disappear faster than you can say “second helping!”

Air Fryer Korean Beef Bulgogi

Craving something that bridges the gap between a hectic weeknight and a truly satisfying meal? I recently discovered that my air fryer is the secret weapon for achieving the perfect caramelized, slightly charred edges on bulgogi without the usual stovetop splatter, and it’s been a total game-changer for my dinner routine.

Ingredients

– 1 pound thinly sliced, well-marbled ribeye steak
– ¼ cup premium soy sauce
– 2 tablespoons toasted sesame oil
– 2 tablespoons light brown sugar, firmly packed
– 4 large garlic cloves, finely minced
– 1 tablespoon freshly grated ginger root
– 1 tablespoon high-heat cooking oil (such as avocado oil)
– 2 thinly sliced scallions, for garnish
– 1 tablespoon toasted sesame seeds, for garnish

Instructions

1. In a large mixing bowl, thoroughly combine the premium soy sauce, toasted sesame oil, firmly packed light brown sugar, finely minced garlic cloves, and freshly grated ginger root to create the marinade.
2. Submerge the thinly sliced, well-marbled ribeye steak in the marinade, ensuring each piece is fully coated, and allow it to marinate at room temperature for precisely 20 minutes to tenderize and infuse flavor.
3. Preheat your air fryer to 400°F for 3 minutes to ensure it reaches the optimal cooking temperature for searing.
4. Lightly brush or spray the air fryer basket with the high-heat cooking oil to prevent sticking and promote even browning.
5. Arrange the marinated beef slices in a single, uncrowded layer in the air fryer basket, working in batches if necessary to avoid steaming.
6. Air fry the beef at 400°F for 6-8 minutes, pausing at the 4-minute mark to shake the basket vigorously for even cooking and caramelization.
7. Check for doneness; the beef should be richly browned with slightly crisped, caramelized edges and no visible pink remaining.
8. Transfer the cooked bulgogi to a serving platter and immediately garnish with the thinly sliced scallions and toasted sesame seeds.
Hearty and deeply savory, the beef emerges incredibly tender with those signature sweet, garlicky notes and a subtle smoky char from the air fryer. I love serving it over a bowl of steaming jasmine rice with a side of quick-pickled vegetables for a complete, restaurant-quality meal that comes together in minutes.

Cheesy Air Fryer Beef Quesadillas

Unexpectedly, my quest for the perfect quick dinner led me to create these cheesy air fryer beef quesadillas after a particularly hectic Tuesday when my family demanded something delicious but I had zero energy for elaborate cooking. Using my trusty air fryer transformed what could have been another boring meal into a crispy, melty masterpiece that now makes regular appearances on our weeknight rotation.

Ingredients

– 1 lb grass-fed ground beef, 80/20 lean-to-fat ratio
– 8 flour tortillas, 8-inch diameter
– 2 cups Monterey Jack cheese, freshly grated
– 1 cup sharp cheddar cheese, aged 12 months, freshly grated
– 1 medium yellow onion, finely diced
– 2 garlic cloves, microplaned
– 1 poblano pepper, roasted and diced
– 2 tbsp avocado oil
– 1 tsp smoked paprika
– 1 tsp ground cumin
– ½ tsp chipotle powder
– ¼ cup fresh cilantro, chopped
– Kosher salt to season
– Fresh lime wedges for serving

Instructions

1. Preheat your air fryer to 375°F for 3 minutes.
2. Heat 1 tablespoon avocado oil in a cast-iron skillet over medium-high heat until shimmering.
3. Add finely diced yellow onion and sauté for 4-5 minutes until translucent and lightly caramelized.
4. Incorporate microplaned garlic and cook for 30 seconds until fragrant.
5. Add grass-fed ground beef, breaking it apart with a wooden spoon, and cook for 6-7 minutes until browned.
6. Stir in smoked paprika, ground cumin, chipotle powder, and 1 teaspoon kosher salt.
7. Mix in roasted poblano pepper and cook for 2 minutes to meld flavors.
8. Remove skillet from heat and fold in chopped fresh cilantro.
9. Lay one flour tortilla flat and sprinkle ¼ cup Monterey Jack cheese evenly across half.
10. Spoon ½ cup beef mixture over the cheese layer.
11. Top beef with ¼ cup sharp cheddar cheese.
12. Fold tortilla over filling, pressing gently to seal.
13. Lightly brush both sides of quesadilla with remaining avocado oil using a pastry brush.
14. Place two quesadillas in air fryer basket, ensuring they don’t overlap.
15. Air fry at 375°F for 4 minutes.
16. Flip quesadillas using tongs and cook for additional 3-4 minutes until golden brown and crispy.
17. Remove quesadillas and repeat process with remaining ingredients.
18. Let quesadillas rest for 2 minutes before slicing to allow cheese to set.
19. Cut each quesadilla into three wedges using a sharp chef’s knife.
20. Serve immediately with fresh lime wedges.

Golden and crisp on the outside with that satisfying pull of melted cheese, these quesadillas deliver a perfect textural contrast that makes every bite exciting. The smoky heat from the chipotle and poblano creates a beautiful flavor depth that pairs wonderfully with a squeeze of fresh lime. I love serving these alongside a simple cabbage slaw for crunch or dipping them in cool crema for temperature contrast that elevates the entire experience.

Air Fryer Beef and Broccoli Stir-Fry

Perfect for those busy weeknights when you’re craving takeout but want something healthier, I discovered this air fryer version of beef and broccoli during one of those chaotic evenings when my stove was occupied with three other dishes. The air fryer became my trusty sidekick, delivering that signature stir-fry char without the splatter and constant stirring—plus, it’s become my go-to method for achieving perfectly crisp-tender broccoli every single time.

Ingredients

• 1 pound flank steak, thinly sliced against the grain into ¼-inch strips
• 3 cups broccoli florets, cut into uniform 1-inch pieces
• 2 tablespoons avocado oil, divided
• 3 cloves garlic, finely minced
• 1 teaspoon freshly grated ginger
• ¼ cup low-sodium tamari
• 2 tablespoons mirin
• 1 tablespoon toasted sesame oil
• 1 teaspoon cornstarch
• 2 tablespoons cold water
• 1 teaspoon crushed red pepper flakes
• 2 tablespoons toasted sesame seeds
• 2 scallions, thinly sliced on the bias

Instructions

1. Preheat your air fryer to 400°F for 3 minutes to ensure even cooking from the start.
2. In a medium bowl, toss the thinly sliced flank steak with 1 tablespoon of avocado oil until each piece is lightly coated.
3. Arrange the steak in a single layer in the air fryer basket, ensuring pieces do not overlap for optimal browning.
4. Air fry the steak at 400°F for 4 minutes, shaking the basket halfway through to promote even cooking.
5. Transfer the cooked steak to a clean plate, reserving any accumulated juices for the sauce.
6. In the same air fryer basket, combine broccoli florets with the remaining 1 tablespoon of avocado oil, tossing to coat evenly.
7. Air fry the broccoli at 400°F for 6 minutes, shaking the basket at the 3-minute mark until florets are bright green with lightly charred edges.
8. While vegetables cook, whisk together tamari, mirin, toasted sesame oil, minced garlic, grated ginger, and crushed red pepper flakes in a small saucepan.
9. Create a slurry by vigorously whisking cornstarch with 2 tablespoons of cold water until no lumps remain.
10. Bring the sauce mixture to a simmer over medium heat, then whisk in the cornstarch slurry and cook for exactly 90 seconds until thickened to a glossy consistency.
11. Tip: Always mix cornstarch with cold liquid first to prevent clumping in your sauce.
12. Return the cooked steak and any accumulated juices to the air fryer basket with the broccoli.
13. Pour the prepared sauce over the steak and broccoli mixture, tossing gently to coat all components evenly.
14. Air fry the sauced mixture at 400°F for 2 final minutes to allow the flavors to meld and the sauce to cling to the ingredients.
15. Tip: Avoid overcrowding the basket during this final step to maintain the crisp texture of the broccoli.
16. Transfer the finished dish to a serving platter and immediately garnish with toasted sesame seeds and sliced scallions.
17. Tip: Toasting sesame seeds in a dry skillet for 2-3 minutes until fragrant enhances their nutty flavor profile.

Outrageously satisfying, the steak emerges with a slight char while remaining remarkably tender, and the broccoli maintains that ideal crisp-tender bite that soaks up the savory-sweet glaze. I love serving this over cauliflower rice for a low-carb option, or for a more indulgent meal, spoon it over jasmine rice to catch every last drop of that glossy sauce.

Air Fryer Mediterranean Beef Kebabs

Just last Tuesday, I found myself craving those incredible street-side kebabs from my trip to Greece, but with a busy schedule, I needed something faster than firing up the grill. My trusty air fryer came to the rescue, and after some delicious experimentation, I perfected these Mediterranean beef kebabs that deliver all the flavor in half the time.

Ingredients

• 1 pound grass-fed beef sirloin, cut into 1-inch cubes
• 3 tablespoons extra virgin olive oil
• 2 tablespoons freshly squeezed lemon juice
• 3 garlic cloves, minced
• 1 tablespoon dried oregano
• 1 teaspoon smoked paprika
• ½ teaspoon ground cumin
• ¼ teaspoon crushed red pepper flakes
• 1 teaspoon fine sea salt
• ½ teaspoon freshly cracked black pepper
• 1 medium red onion, cut into 1-inch pieces
• 1 large bell pepper, any color, cut into 1-inch pieces

Instructions

1. Combine 3 tablespoons extra virgin olive oil, 2 tablespoons freshly squeezed lemon juice, 3 minced garlic cloves, 1 tablespoon dried oregano, 1 teaspoon smoked paprika, ½ teaspoon ground cumin, ¼ teaspoon crushed red pepper flakes, 1 teaspoon fine sea salt, and ½ teaspoon freshly cracked black pepper in a large mixing bowl.
2. Add 1 pound of grass-fed beef sirloin cubes to the marinade, ensuring each piece is thoroughly coated.
3. Cover the bowl with plastic wrap and refrigerate for exactly 30 minutes—this brief marinating time allows the flavors to penetrate without breaking down the beef’s texture.
4. While the beef marinates, soak 4 wooden skewers in water for 20 minutes to prevent burning during cooking.
5. Thread the marinated beef cubes alternately with 1-inch pieces of red onion and bell pepper onto the soaked skewers, leaving ¼-inch space between pieces for even air circulation.
6. Preheat your air fryer to 400°F for 3 minutes.
7. Arrange the kebabs in a single layer in the air fryer basket, making sure they don’t touch—this pro tip ensures proper browning on all sides.
8. Cook at 400°F for 8 minutes, then carefully flip each kebab using tongs.
9. Continue cooking for another 6-7 minutes until the beef reaches an internal temperature of 145°F for medium-rare or 160°F for medium, and the vegetables show slight charring at the edges.
10. Remove the kebabs from the air fryer and let them rest for 3 minutes before serving—this allows the juices to redistribute throughout the meat.

My favorite thing about these kebabs is how the high heat creates a beautifully caramelized crust while keeping the interior incredibly juicy. The smoked paprika adds a subtle depth that plays wonderfully against the bright lemon and oregano. Marvelous when served over a bed of lemon-herb quinoa or tucked into warm pita bread with a dollop of tzatziki for that authentic Mediterranean street food experience.

Air Fryer Beef and Mushroom Stuffed Mushrooms

Oftentimes, the best recipes come from those moments when you’re staring into the fridge, trying to figure out how to use up that package of cremini mushrooms before they turn. That’s exactly how these Air Fryer Beef and Mushroom Stuffed Mushrooms came to be—a happy accident that’s now become my go-to appetizer for everything from game day to book club.

Ingredients

– 16 large cremini mushrooms, stems removed and reserved
– 8 ounces ground beef (85% lean)
– 2 tablespoons clarified butter
– 1/4 cup finely diced yellow onion
– 2 garlic cloves, minced
– 1/4 cup panko breadcrumbs
– 2 tablespoons grated Parmigiano-Reggiano
– 1 tablespoon fresh thyme leaves
– 1/4 teaspoon smoked paprika
– 1/4 cup heavy cream
– Kosher salt and freshly ground black pepper

Instructions

1. Preheat your air fryer to 375°F for 3 minutes.
2. Finely chop the reserved mushroom stems until they resemble coarse crumbs.
3. Heat clarified butter in a skillet over medium-high heat until shimmering.
4. Add diced yellow onion and cook for 2 minutes until translucent.
5. Add minced garlic and cook for 30 seconds until fragrant.
6. Incorporate ground beef, breaking it up with a wooden spoon, and cook for 4 minutes until browned.
7. Stir in chopped mushroom stems and cook for 3 minutes until they release their moisture.
8. Add panko breadcrumbs, grated Parmigiano-Reggiano, fresh thyme leaves, and smoked paprika.
9. Pour in heavy cream and cook for 1 minute until the mixture thickens.
10. Season with kosher salt and freshly ground black pepper to balance flavors.
11. Carefully spoon the filling into mushroom caps, mounding slightly.
12. Arrange stuffed mushrooms in a single layer in the air fryer basket.
13. Air fry at 375°F for 8 minutes until the tops are golden brown.
14. Check for doneness—the mushrooms should be tender when pierced with a fork.
15. Let rest for 2 minutes before serving to allow flavors to meld. Nothing beats that first bite where the crispy panko topping gives way to the savory beef and mushroom filling, all nestled in that tender mushroom cup. They’re fantastic served over a bed of arugula with a lemon wedge for brightness, or simply piled high on a platter—either way, they disappear faster than you can say ‘seconds please!’

Air Fryer Beef and Cabbage Rolls

Perfectly golden, savory, and surprisingly simple to make, these air fryer beef and cabbage rolls have become my go-to weeknight comfort food. I first discovered this method when my oven decided to retire mid-cooking, and now I prefer the air fryer’s crispy edges and tender centers. There’s something magical about how the cabbage wraps transform into delicate parcels holding all that flavorful filling.

Ingredients

• 1 large head green cabbage, cored
• 1 pound grass-fed ground beef, 85% lean
• 1 cup cooked jasmine rice, cooled
• 1/2 cup finely diced yellow onion
• 2 cloves garlic, minced
• 1 large pasture-raised egg, lightly beaten
• 2 tablespoons tomato paste
• 1 teaspoon smoked paprika
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon freshly ground black pepper
• 1 cup crushed San Marzano tomatoes
• 2 tablespoons extra virgin olive oil

Instructions

1. Bring a large stockpot of salted water to a rolling boil over high heat.
2. Carefully submerge the whole cored cabbage head into the boiling water and blanch for 4 minutes exactly to soften the leaves.
3. Immediately transfer the cabbage to an ice water bath using tongs to stop the cooking process and preserve the vibrant green color.
4. Gently peel away 12 large, intact cabbage leaves and pat them completely dry with paper towels.
5. In a large mixing bowl, combine the ground beef, cooled jasmine rice, diced yellow onion, minced garlic, beaten egg, tomato paste, smoked paprika, sea salt, and black pepper.
6. Mix the ingredients thoroughly with your hands until just combined, being careful not to overwork the meat mixture.
7. Place approximately 1/4 cup of the beef mixture in the center of each cabbage leaf.
8. Fold the bottom of the leaf over the filling, then fold in the sides, and roll tightly away from you to form a secure parcel.
9. Lightly brush each cabbage roll with extra virgin olive oil using a pastry brush for even coverage.
10. Preheat your air fryer to 375°F for 3 minutes before adding the rolls.
11. Arrange the cabbage rolls in a single layer in the air fryer basket, ensuring they don’t touch for optimal air circulation.
12. Air fry at 375°F for 18 minutes, flipping the rolls halfway through cooking using kitchen tongs.
13. Check for doneness by inserting an instant-read thermometer into the center of a roll; it should register 160°F.
14. During the final 5 minutes of cooking, spoon the crushed San Marzano tomatoes over the cabbage rolls to warm through.
15. Remove the cabbage rolls from the air fryer and let them rest for 3 minutes before serving to allow the juices to redistribute.

That incredible contrast between the slightly crisp cabbage exterior and the juicy, savory filling makes these rolls truly special. The smoked paprika adds a subtle warmth that plays beautifully against the bright acidity of the San Marzano tomatoes. Try serving them over creamy polenta or with a dollop of cool crème fraîche to balance the richness.

Air Fryer Teriyaki Beef Skewers

Over the years, I’ve found that some of the most memorable meals come from simple techniques with bold flavors—like these Air Fryer Teriyaki Beef Skewers that have become a weeknight staple in my kitchen. There’s something magical about how the air fryer gives that perfect caramelized crust without the fuss of firing up the grill, especially when you’re craving something savory and satisfying in under 30 minutes.

Ingredients

• 1 pound grass-fed beef sirloin, cut into 1-inch cubes
• 1/3 cup premium soy sauce
• 3 tablespoons mirin
• 2 tablespoons raw honey
• 1 tablespoon freshly grated ginger root
• 2 cloves garlic, minced
• 1 teaspoon toasted sesame oil
• 1 tablespoon cornstarch
• 2 tablespoons cold water
• 1 tablespoon toasted sesame seeds
• 2 scallions, thinly sliced

Instructions

1. In a medium saucepan, combine soy sauce, mirin, honey, grated ginger, minced garlic, and sesame oil over medium heat.
2. Bring the mixture to a gentle simmer, stirring continuously until the honey fully dissolves, about 2 minutes.
3. In a small bowl, whisk together cornstarch and cold water until no lumps remain.
4. Slowly drizzle the cornstarch slurry into the simmering sauce while whisking constantly to prevent clumping.
5. Continue cooking the sauce until it thickens to a glossy, coating consistency, about 1-2 minutes, then remove from heat. (Tip: For optimal glaze consistency, the sauce should coat the back of a spoon without dripping immediately.)
6. Thread beef cubes onto soaked wooden skewers, leaving small gaps between pieces for even cooking.
7. Brush skewers generously with teriyaki glaze on all sides, reserving half the glaze for serving.
8. Preheat air fryer to 400°F for 3 minutes.
9. Arrange skewers in a single layer in the air fryer basket, ensuring they don’t touch.
10. Air fry at 400°F for 8 minutes, flipping skewers halfway through cooking time. (Tip: The internal temperature should reach 145°F for medium-rare beef when checked with an instant-read thermometer.)
11. Brush skewers with additional glaze during the final 2 minutes of cooking to build a caramelized crust.
12. Remove skewers from air fryer and let rest for 3 minutes before serving. (Tip: Resting allows juices to redistribute throughout the meat for maximum tenderness.)
13. Sprinkle with toasted sesame seeds and sliced scallions before serving with remaining teriyaki glaze.

Just pulled from the air fryer, these skewers have that perfect balance of sticky-sweet glaze clinging to tender, juicy beef cubes with slight caramelized edges. The toasted sesame seeds add delightful crunch against the velvety sauce, while the fresh scallions cut through the richness. I love serving them over jasmine rice to catch every drop of that glossy teriyaki glaze, or packing them cold for next-day lunches where the flavors somehow taste even more developed.

Air Fryer Beef and Spinach Stuffed Shells

Finally, after years of wrestling with soggy pasta bakes, I discovered the magic of air frying stuffed shells—crispy edges, perfectly melted cheese, and none of the waterlogged disappointment. This beef and spinach version came about during one of those hectic weeknights when I needed comfort food fast but refused to sacrifice flavor. Trust me, your family will beg for this on repeat.

Ingredients

– 18 jumbo pasta shells
– 1 lb grass-fed ground beef (85% lean)
– 2 cups fresh spinach, finely chopped
– 1 cup whole-milk ricotta cheese
– ½ cup grated Parmigiano-Reggiano
– 1 large pasture-raised egg, lightly beaten
– 2 garlic cloves, minced
– 1 tsp dried oregano
– ½ tsp crushed red pepper flakes
– 1 ½ cups marinara sauce
– 1 cup low-moisture mozzarella, shredded
– 2 tbsp extra-virgin olive oil
– Kosher salt and freshly ground black pepper

Instructions

1. Bring a large pot of salted water to a rolling boil (1 tbsp kosher salt per 4 quarts water).
2. Add jumbo pasta shells and cook for 9 minutes until al dente (they should still have firmness when pressed).
3. Drain shells immediately and arrange in a single layer on a parchment-lined baking sheet to prevent sticking.
4. Heat 1 tbsp extra-virgin olive oil in a skillet over medium-high heat until shimmering.
5. Add grass-fed ground beef, breaking it into small crumbles with a wooden spoon, and cook for 6-7 minutes until browned.
6. Stir in minced garlic, dried oregano, and crushed red pepper flakes; cook for 1 minute until fragrant.
7. Fold in finely chopped fresh spinach and cook for 2 minutes until just wilted.
8. Transfer beef mixture to a bowl and let cool for 5 minutes to prevent curdling the egg.
9. Combine whole-milk ricotta, grated Parmigiano-Reggiano, and lightly beaten pasture-raised egg in a separate bowl.
10. Mix cooled beef mixture into ricotta blend, seasoning with ½ tsp kosher salt and ¼ tsp freshly ground black pepper.
11. Spoon 2 tbsp filling into each pasta shell, packing firmly but not overflowing.
12. Spread ½ cup marinara sauce in the base of an air fryer-safe baking dish.
13. Arrange stuffed shells in a single layer over the sauce.
14. Top shells with remaining 1 cup marinara sauce and shredded low-moisture mozzarella.
15. Drizzle with remaining 1 tbsp extra-virgin olive oil and air fry at 375°F for 12-14 minutes until cheese is golden and bubbly.
16. Let rest for 3 minutes before serving to allow filling to set.

Zesty, savory, and wonderfully textured, these shells deliver a crisp top layer that gives way to a creamy, herb-kissed interior. I love serving them alongside a simple arugula salad dressed with lemon vinaigrette to cut through the richness, or for a heartier meal, with garlic-roasted broccolini.

Air Fryer Beef and Cornbread Muffins

Perfect for those busy weeknights when you want something comforting yet effortless, these Air Fryer Beef and Cornbread Muffins have become my go-to solution. I first experimented with this recipe during a hectic holiday season when my oven was occupied with other dishes, and now they’re a regular in my rotation—especially when I need to impress last-minute guests without spending hours in the kitchen.

Ingredients

• 1 lb grass-fed ground beef, 85% lean
• 1 cup fine-grind yellow cornmeal
• 3/4 cup all-purpose flour
• 1 tbsp baking powder
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/4 cup granulated sugar
• 2 pasture-raised eggs, lightly beaten
• 1 cup whole milk
• 1/4 cup unsalted butter, melted and cooled
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1/2 cup sharp cheddar cheese, freshly grated
• 2 tbsp fresh parsley, finely chopped
• Non-stick cooking spray

Instructions

1. Preheat your air fryer to 375°F for 3 minutes.
2. Combine 1 cup fine-grind yellow cornmeal, 3/4 cup all-purpose flour, 1 tbsp baking powder, 1 tsp kosher salt, 1/2 tsp freshly ground black pepper, and 1/4 cup granulated sugar in a large mixing bowl.
3. Whisk 2 pasture-raised eggs, 1 cup whole milk, and 1/4 cup melted unsalted butter in a separate bowl until fully emulsified.
4. Pour the wet ingredients into the dry ingredients and stir until just combined—do not overmix.
5. Brown 1 lb grass-fed ground beef in a skillet over medium-high heat for 6-8 minutes, breaking it into small crumbles.
6. Add 1 finely diced small yellow onion and cook for 4 minutes until translucent.
7. Stir in 2 minced garlic cloves and cook for 1 minute until fragrant.
8. Drain any excess fat from the beef mixture using a fine-mesh strainer.
9. Fold the drained beef mixture, 1/2 cup freshly grated sharp cheddar cheese, and 2 tbsp finely chopped fresh parsley into the cornbread batter.
10. Lightly spray 6 silicone muffin cups with non-stick cooking spray.
11. Divide the batter evenly among the prepared muffin cups, filling each 3/4 full.
12. Air fry at 375°F for 12-14 minutes until the tops are golden brown and a toothpick inserted into the center comes out clean.
13. Let the muffins rest in the air fryer basket for 2 minutes before transferring to a wire rack.

Keeping these muffins warm in a bread basket makes them irresistible straight from the air fryer. The cornbread develops a delightfully crisp exterior while staying moist inside, with the savory beef and melted cheese creating pockets of rich flavor. For an extra kick, I sometimes serve them with a dollop of spicy chipotle aioli or crumble them over a fresh garden salad for a hearty twist.

Air Fryer Philly Cheesesteak Egg Rolls

Trying new twists on classic comfort foods has become my favorite kitchen adventure, especially when my air fryer makes everything crispy without the guilt. I recently experimented with combining Philly cheesesteak flavors into egg roll wrappers, and the results were so addictive that I burned my tongue twice because I couldn’t wait for them to cool. These golden parcels deliver all the savory satisfaction of a cheesesteak in perfectly portable form—ideal for game day or when you need a handheld dinner solution.

Ingredients

• 1 lb thinly sliced ribeye steak
• 8 egg roll wrappers
• 1 cup provolone cheese, shredded
• 1/2 cup yellow onion, finely julienned
• 1/2 cup green bell pepper, finely julienned
• 2 tbsp clarified butter, melted
• 1 tbsp Worcestershire sauce
• 1 tsp garlic powder
• 1/2 tsp kosher salt
• 1/4 tsp freshly cracked black pepper
• 2 tbsp avocado oil spray

Instructions

1. Preheat your air fryer to 375°F for 3 minutes.
2. Heat a cast-iron skillet over medium-high heat until water droplets sizzle upon contact.
3. Sear the thinly sliced ribeye steak for 90 seconds per side until browned but still pink in the center.
4. Transfer the steak to a cutting board and rest for 2 minutes before slicing against the grain into 1/4-inch strips.
5. In the same skillet, sauté the julienned yellow onion and green bell pepper for 4 minutes until softened but not browned.
6. Combine the steak strips, sautéed vegetables, Worcestershire sauce, garlic powder, kosher salt, and black pepper in a medium bowl.
7. Lay one egg roll wrapper diagonally on a clean surface and brush the edges lightly with melted clarified butter.
8. Place 1/3 cup of the steak mixture in the center of the wrapper, then top with 2 tablespoons of shredded provolone cheese.
9. Fold the bottom corner over the filling, tuck in the sides, and roll tightly into a cylinder, sealing the final corner with additional clarified butter if needed.
10. Arrange the egg rolls in a single layer in the air fryer basket, leaving 1/2 inch between each.
11. Lightly spray all surfaces of the egg rolls with avocado oil spray until evenly coated.
12. Air fry at 375°F for 8 minutes, then flip each egg roll carefully with tongs.
13. Continue air frying for another 4–5 minutes until the wrappers are golden brown and crisp to the touch.
14. Transfer the egg rolls to a wire rack immediately to prevent sogginess.

Outrageously crispy wrappers shatter to reveal a juicy, cheesy interior where the provolone melts into the savory ribeye and sweet peppers. That perfect contrast between the crunchy shell and tender filling makes these impossible to resist straight from the air fryer. For an extra flavor boost, serve them with a horseradish-spiked aioli or dunked in au jus for a true Philly experience.

Air Fryer Beef and Zucchini Boats

Every time I’m craving comfort food but want something lighter, these air fryer beef and zucchini boats come to the rescue—they’re my go-to weeknight dinner that feels indulgent yet surprisingly wholesome. I actually started making them after my garden produced more zucchini than I knew what to do with, and now they’re a family favorite that even my picky eater devours.

Ingredients

• 4 medium zucchini, halved lengthwise and centers scooped out to create ½-inch thick shells
• 1 pound 85% lean ground beef
• ½ cup finely diced yellow onion
• 2 garlic cloves, minced
• ¾ cup marinara sauce
• ½ cup freshly grated Parmigiano-Reggiano cheese
• ¼ cup panko breadcrumbs
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon dried oregano
• ½ teaspoon kosher salt
• ¼ teaspoon freshly cracked black pepper

Instructions

1. Preheat your air fryer to 375°F for 3 minutes.
2. Brush the zucchini halves with extra-virgin olive oil and season with kosher salt and black pepper.
3. Air fry the zucchini halves cut-side up for 8 minutes until slightly tender but still firm. Tip: Don’t overcrowd the basket—work in batches if needed for even cooking.
4. While zucchini cooks, sauté finely diced yellow onion in a skillet over medium heat for 4 minutes until translucent.
5. Add minced garlic and cook for 1 minute until fragrant.
6. Add ground beef, breaking it up with a spatula, and cook for 6-7 minutes until browned.
7. Stir in marinara sauce, dried oregano, and ¼ cup of Parmigiano-Reggiano cheese, simmering for 3 minutes.
8. Combine panko breadcrumbs with the remaining Parmigiano-Reggiano in a small bowl.
9. Fill the par-cooked zucchini halves evenly with the beef mixture.
10. Sprinkle the panko-Parmigiano mixture over each boat. Tip: Press the topping gently so it adheres but doesn’t compact the filling.
11. Air fry at 375°F for 10-12 minutes until the topping is golden brown and zucchini is fork-tender. Tip: Check at 10 minutes—if the topping isn’t crisped, add 1-2 more minutes.

Just out of the air fryer, these boats boast a satisfying contrast: the zucchini turns tender and almost creamy, while the beef filling stays richly savory with a crisp, cheesy crust. I love serving them alongside a simple arugula salad dressed with lemon vinaigrette to cut through the richness, or topping them with fresh basil for a pop of color and freshness.

Air Fryer Beef and Rice Stuffed Tomatoes

Bursting with Mediterranean-inspired flavors, these air fryer stuffed tomatoes have become my go-to weeknight dinner solution. I first discovered this dish during a busy holiday season when I needed something impressive yet effortless to serve unexpected guests, and now it’s become a family favorite that even my picky eater requests regularly.

Ingredients

– 4 large beefsteak tomatoes, tops removed and hollowed
– 1 lb grass-fed ground beef, 85% lean
– 1 cup arborio rice, rinsed
– 1 small yellow onion, finely diced
– 2 garlic cloves, minced
– ¼ cup extra virgin olive oil
– 2 tbsp tomato paste
– 1 tsp dried oregano
– ½ tsp smoked paprika
– ¼ cup grated Parmigiano-Reggiano
– 2 tbsp fresh Italian parsley, chopped
– Kosher salt and freshly ground black pepper

Instructions

1. Preheat your air fryer to 375°F for 3 minutes.
2. Sprinkle the interior of each hollowed tomato with ¼ tsp kosher salt and invert them on a wire rack to drain excess moisture for 10 minutes.
3. Heat 2 tbsp olive oil in a skillet over medium-high heat until shimmering.
4. Add diced onion and sauté for 4 minutes until translucent.
5. Stir in minced garlic and cook for 30 seconds until fragrant.
6. Add ground beef, breaking it apart with a wooden spoon, and cook for 6 minutes until browned.
7. Mix in tomato paste, dried oregano, and smoked paprika, cooking for 1 minute to bloom the spices.
8. Fold in rinsed arborio rice and ½ cup water, then simmer for 8 minutes until liquid is absorbed.
9. Remove skillet from heat and stir in Parmigiano-Reggiano and chopped parsley.
10. Pat the interior of tomatoes dry with paper towels to ensure crisp edges.
11. Fill each tomato with beef-rice mixture, mounding slightly above the rim.
12. Drizzle remaining olive oil over stuffed tomatoes and season with black pepper.
13. Air fry at 375°F for 18 minutes until tomato skins are blistered and filling is heated through.
14. Rest tomatoes for 5 minutes before serving to allow rice to fully absorb remaining moisture.

Satisfyingly tender yet structurally intact, the tomatoes develop a wonderful caramelized sweetness that contrasts beautifully with the savory, herbaceous filling. The arborio rice maintains a delightful al dente bite while absorbing the tomato’s natural juices, creating a self-saucing effect that makes each mouthful perfectly balanced. For an elegant presentation, I love serving these atop a bed of creamy polenta or alongside roasted asparagus spears drizzled with lemon-infused olive oil.

Air Fryer Beef and Black Bean Nachos

Perfectly crispy, cheesy, and loaded with savory goodness—these Air Fryer Beef and Black Bean Nachos have become my go-to weeknight lifesaver. I first threw them together during a frantic Tuesday dinner rush when my kids were begging for something “fun,” and now they’re a regular rotation that disappears faster than I can snap a photo. There’s something magical about how the air fryer transforms simple tortilla chips into golden perfection without the greasy mess of traditional frying.

Ingredients

– 8 ounces 85% lean ground beef
– 1 tablespoon avocado oil
– 1/2 cup finely diced yellow onion
– 2 minced garlic cloves
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon cayenne pepper
– 1/2 cup cooked black beans, rinsed and drained
– 6 ounces restaurant-style tortilla chips
– 1 1/2 cups shredded Monterey Jack cheese
– 1/4 cup pickled jalapeño slices
– 1/4 cup fresh cilantro leaves
– 1/2 cup pico de gallo
– 1/4 cup Mexican crema

Instructions

1. Heat avocado oil in a skillet over medium-high heat until shimmering.
2. Add finely diced yellow onion and sauté for 3 minutes until translucent.
3. Add minced garlic cloves and cook for 30 seconds until fragrant.
4. Incorporate 85% lean ground beef, breaking it apart with a wooden spoon.
5. Cook beef for 5-6 minutes until no pink remains, stirring frequently.
6. Sprinkle ground cumin, smoked paprika, and cayenne pepper over the beef mixture.
7. Stir in rinsed black beans and cook for 2 minutes until heated through.
8. Arrange restaurant-style tortilla chips in a single layer in the air fryer basket.
9. Evenly distribute the beef and bean mixture over the tortilla chips.
10. Top with shredded Monterey Jack cheese, ensuring coverage of the chips.
11. Air fry at 375°F for 4 minutes until cheese is fully melted and bubbly.
12. Carefully remove the basket and scatter pickled jalapeño slices over the nachos.
13. Return to air fryer and cook for 1 additional minute to warm jalapeños.
14. Transfer nachos to a serving platter using a wide spatula.
15. Garnish with fresh cilantro leaves and dollops of pico de gallo.
16. Drizzle Mexican crema in a zigzag pattern across the top.

Unbelievably satisfying, these nachos deliver an incredible textural contrast between the shatteringly crisp chips and the molten cheese blanket. The smoky beef and earthy beans create a hearty base that stands up beautifully to the bright acidity of the pico de gallo. For an extra fun presentation, I sometimes serve them straight in the air fryer basket for that rustic, communal eating experience that always gets everyone gathering around.

Air Fryer Beef and Sweet Potato Patties

Sometimes the best recipes come from cleaning out the fridge—that’s exactly how these Air Fryer Beef and Sweet Potato Patties were born! I had leftover roasted sweet potatoes and ground beef, and after a little experimenting, these golden, savory patties became a weeknight staple in my house. They’re perfect for busy evenings when you want something wholesome without the fuss of multiple pans.

Ingredients

• 1 pound 85% lean ground beef
• 1 cup mashed roasted sweet potato, cooled
• 1/4 cup finely minced yellow onion
• 1 large pasture-raised egg, lightly beaten
• 2 tablespoons panko breadcrumbs
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon fine sea salt
• 1/4 teaspoon freshly cracked black pepper
• 1 tablespoon avocado oil spray

Instructions

1. Preheat your air fryer to 375°F for 3 minutes.
2. In a large mixing bowl, combine the ground beef, mashed roasted sweet potato, minced yellow onion, lightly beaten pasture-raised egg, panko breadcrumbs, Worcestershire sauce, garlic powder, smoked paprika, fine sea salt, and freshly cracked black pepper.
3. Gently mix the ingredients with your hands until just combined, being careful not to overwork the meat.
4. Divide the mixture into 6 equal portions and shape each into a 3/4-inch thick patty.
5. Lightly spray both sides of each patty with avocado oil spray.
6. Arrange the patties in a single layer in the air fryer basket, leaving space between them for air circulation.
7. Air fry at 375°F for 10 minutes.
8. Carefully flip the patties using tongs.
9. Continue air frying for another 6-8 minutes, or until the internal temperature reaches 160°F on an instant-read thermometer.
10. Remove the patties from the air fryer and let them rest on a wire rack for 3 minutes before serving.

Unbelievably tender with a slightly crisp exterior, these patties have this wonderful sweet-savory balance that makes them incredibly versatile. I love serving them over a bed of peppery arugula with a dollop of garlic aioli, or tucked into brioche buns with quick-pickled red onions for a gourmet burger experience.

Summary

Perfect for busy weeknights, these 20 ground beef air fryer recipes offer quick, delicious meals your family will love. We hope you try a few and find new favorites! Don’t forget to leave a comment sharing which recipe you enjoyed most, and pin this article on Pinterest to save for later. Happy cooking!