20 Delicious Ground Beef and Rice Comfort Food Recipes

Nothing beats the cozy satisfaction of a hearty ground beef and rice dish after a long day. These comforting classics are the ultimate weeknight saviors—simple, budget-friendly, and endlessly versatile. Whether you’re craving a quick skillet meal or a slow-simmered favorite, we’ve gathered 20 delicious recipes that deliver big flavor with minimal fuss. Get ready to find your new go-to comfort food—let’s dive in!

Classic Beef and Rice Stuffed Peppers

Ever find yourself staring at those colorful bell peppers in your fridge, wondering how to turn them into a satisfying meal? You’re in luck because these classic beef and rice stuffed peppers are exactly what you need for a comforting dinner. They’re hearty, flavorful, and perfect for feeding a hungry family with minimal fuss.

Ingredients

• 4 large bell peppers, any color (halved lengthwise and seeded)
• 1 lb ground beef, 85% lean (for better flavor and moisture)
• 1 cup cooked white rice (leftover rice works perfectly here)
• 1 small yellow onion, finely diced (about ½ cup)
• 2 cloves garlic, minced
• 1 cup marinara sauce, divided (or your favorite tomato-based sauce)
• ½ cup shredded mozzarella cheese
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp dried oregano
• ½ tsp salt
• ¼ tsp black pepper

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish with olive oil.
2. Bring a large pot of salted water to a rolling boil over high heat.
3. Carefully place the prepared bell pepper halves into the boiling water and blanch for 4 minutes until slightly softened but still firm.
4. Remove peppers with tongs and drain them cut-side down on paper towels to remove excess moisture.
5. Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering.
6. Add the diced onion and cook for 3-4 minutes, stirring frequently, until translucent and fragrant.
7. Add the ground beef to the skillet, breaking it up with a wooden spoon as it cooks for 6-7 minutes until no pink remains.
8. Stir in the minced garlic, dried oregano, salt, and black pepper, cooking for 1 more minute until fragrant.
9. Drain any excess grease from the skillet using a spoon or by carefully tilting the pan.
10. Remove the skillet from heat and mix in the cooked rice and ¾ cup marinara sauce until fully combined.
11. Arrange the blanched pepper halves cut-side up in the prepared baking dish.
12. Evenly divide the beef and rice mixture among the pepper halves, packing it gently with a spoon.
13. Top each stuffed pepper with the remaining ¼ cup marinara sauce, spreading it evenly over the filling.
14. Sprinkle the shredded mozzarella cheese generously over the top of each pepper.
15. Cover the baking dish tightly with aluminum foil and bake at 375°F for 25 minutes.
16. Remove the foil and continue baking for another 10-12 minutes until the cheese is golden and bubbly.
17. Let the stuffed peppers rest for 5 minutes before serving to allow the filling to set.

Just look at that golden, melted cheese topping those tender peppers! The beef and rice filling stays wonderfully moist while the pepper walls soften into the perfect edible container. Try serving them with a crisp green salad or scooping the filling over tortilla chips for a fun twist on taco night.

Spicy Mexican Ground Beef and Rice Skillet

Ready for a dinner that comes together in one pan with minimal cleanup? This spicy Mexican ground beef and rice skillet is your new weeknight hero. You’ll love how the flavors meld together while you barely lift a finger.

Ingredients

• 1 lb ground beef (80/20 works great for flavor)
• 1 cup long-grain white rice (rinsed to remove excess starch)
• 1 medium onion, diced (yellow or white both work)
• 2 cloves garlic, minced (or 1 tsp pre-minced)
• 1 tbsp olive oil (or any neutral oil)
• 1 tbsp chili powder (adjust for more or less heat)
• 1 tsp cumin
• 1/2 tsp smoked paprika
• 2 cups beef broth (low sodium recommended)
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 can (4 oz) diced green chiles
• 1 cup shredded cheddar cheese (or Mexican blend)
• 1/4 cup chopped fresh cilantro (optional garnish)

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering.
2. Add ground beef and break it apart with a wooden spoon.
3. Cook beef for 5-7 minutes until no pink remains, stirring occasionally.
4. Add diced onion and cook for 3 minutes until softened.
5. Stir in minced garlic and cook for 30 seconds until fragrant.
6. Sprinkle chili powder, cumin, and smoked paprika over the meat mixture.
7. Stir spices into meat and cook for 1 minute to toast them.
8. Add rinsed rice to the skillet and stir to coat with the seasoned meat.
9. Pour in beef broth, diced tomatoes with their juice, and diced green chiles.
10. Bring mixture to a boil, then immediately reduce heat to low.
11. Cover skillet tightly with a lid and simmer for 18-20 minutes.
12. Remove skillet from heat and let it stand covered for 5 minutes.
13. Fluff the rice and beef mixture with a fork to separate grains.
14. Sprinkle shredded cheese evenly over the top.
15. Cover again for 2-3 minutes until cheese is melted.
16. Garnish with fresh cilantro if using.

Now you’ve got a complete meal with perfectly tender rice that soaked up all the spicy, savory flavors. Nothing beats scooping this straight from the skillet with some tortilla chips for crunch, or wrapping it in warm flour tortillas for easy burritos.

Cheesy Ground Beef and Rice Bake

Just when you need a comforting dinner that comes together with minimal fuss, this cheesy ground beef and rice bake delivers big flavor with little effort. It’s the kind of hearty, one-dish meal that feels like a warm hug after a long day, and you probably have most of the ingredients already waiting in your pantry.

Ingredients

• 1 lb ground beef (80/20 works great for flavor)
• 1 cup long-grain white rice, uncooked (rinsed to remove excess starch)
• 1 small yellow onion, diced (about 1 cup)
• 2 cloves garlic, minced
• 1 (15 oz) can tomato sauce
• 1 ½ cups beef broth (low-sodium if preferred)
• 1 tsp Italian seasoning
• ½ tsp salt (adjust to taste)
• ¼ tsp black pepper
• 2 cups shredded cheddar cheese (divided, part for topping)
• 1 tbsp olive oil (or any neutral oil)

Instructions

1. Preheat your oven to 375°F to ensure it’s ready when the casserole goes in.
2. Heat 1 tbsp olive oil in a large, oven-safe skillet over medium-high heat.
3. Add 1 lb ground beef and cook for 5–7 minutes, breaking it up with a spatula until no pink remains.
4. Tip: If there’s excess grease, drain it off for a less oily finish.
5. Add 1 cup diced onion and cook for 3–4 minutes until softened and translucent.
6. Stir in 2 minced garlic cloves and cook for 1 minute until fragrant.
7. Add 1 cup uncooked rice, 1 tsp Italian seasoning, ½ tsp salt, and ¼ tsp black pepper, stirring to coat everything evenly.
8. Pour in 1 can tomato sauce and 1 ½ cups beef broth, scraping the bottom of the skillet to lift any browned bits.
9. Tip: Let the mixture come to a gentle boil before transferring to the oven for even cooking.
10. Cover the skillet tightly with a lid or foil and bake at 375°F for 25 minutes.
11. Remove the skillet from the oven and carefully uncover—steam will be hot.
12. Fluff the rice with a fork to check that it’s tender and has absorbed most of the liquid.
13. Sprinkle 1 ½ cups shredded cheddar cheese evenly over the top.
14. Return the skillet to the oven, uncovered, and bake for 5–7 minutes until the cheese is fully melted and bubbly.
15. Tip: For a golden-brown cheese crust, switch to broil for the last 1–2 minutes, watching closely to prevent burning.
16. Let the bake rest for 5 minutes before serving to allow the flavors to settle.

Creamy, cheesy, and satisfyingly savory, this bake has a texture that’s both tender and hearty—perfect for scooping straight from the skillet. Serve it with a crisp green salad to balance the richness, or spoon it over toasted garlic bread for an extra-indulgent twist. Leftovers reheat beautifully, making tomorrow’s lunch just as delicious as tonight’s dinner.

Korean-Inspired Ground Beef and Rice Bowl

A Korean-inspired ground beef and rice bowl is exactly what you need when you want something delicious but don’t have hours to spend in the kitchen. You get savory, slightly sweet beef over fluffy rice with minimal effort. It’s the kind of meal that feels like a treat but comes together in no time.

Ingredients

– 1 lb ground beef (80/20 works well for flavor)
– 1 cup white rice (jasmine or short-grain)
– 2 cups water (for cooking rice)
– 3 tbsp soy sauce (or tamari for gluten-free)
– 2 tbsp brown sugar (adjust for sweetness preference)
– 1 tbsp sesame oil (for rich, nutty flavor)
– 2 cloves garlic, minced (fresh is best)
– 1 tsp grated ginger (or ½ tsp ground ginger)
– 2 green onions, sliced (save some for garnish)
– 1 tbsp vegetable oil (or any neutral oil)
– 1 tsp rice vinegar (for a touch of acidity)
– ½ tsp black pepper (freshly ground if possible)
– 1 tsp sesame seeds (for topping)

Instructions

1. Rinse 1 cup of white rice under cold water until the water runs clear to remove excess starch.
2. Combine the rinsed rice and 2 cups of water in a medium saucepan, bring to a boil over high heat, then reduce heat to low, cover, and simmer for 18 minutes until water is absorbed.
3. Remove the rice from heat and let it sit, covered, for 5 minutes to steam and become fluffy.
4. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat until shimmering, about 1 minute.
5. Add 1 lb ground beef to the skillet, breaking it up with a spatula, and cook for 6-8 minutes until no pink remains, stirring occasionally.
6. Tip: Drain excess fat from the beef for a less greasy result, but leave a little for flavor.
7. Add 2 cloves minced garlic and 1 tsp grated ginger to the skillet, stirring for 1 minute until fragrant.
8. In a small bowl, whisk together 3 tbsp soy sauce, 2 tbsp brown sugar, 1 tbsp sesame oil, and 1 tsp rice vinegar until the sugar dissolves.
9. Pour the sauce mixture over the beef in the skillet, add ½ tsp black pepper, and stir to coat evenly.
10. Cook for 2-3 minutes, stirring constantly, until the sauce thickens and coats the beef.
11. Tip: If the sauce is too thick, add a tablespoon of water to thin it out.
12. Stir in most of the sliced green onions, reserving some for garnish, and cook for 1 more minute.
13. Tip: For extra crunch, top with additional sesame seeds or quick-pickled vegetables.
14. Fluff the cooked rice with a fork and divide it among bowls.
15. Spoon the beef mixture over the rice, garnish with reserved green onions and 1 tsp sesame seeds. Ready to serve! Resting the beef for a minute before serving lets the flavors meld together beautifully. The tender, saucy beef pairs perfectly with the fluffy rice, and you can amp it up with a fried egg or spicy kimchi for a fun twist.

Greek-Style Ground Beef and Rice Stuffed Tomatoes

Wondering what to do with those gorgeous summer tomatoes? You’re about to turn them into the most satisfying meal. These Greek-style stuffed tomatoes are packed with savory ground beef and rice that soak up all the delicious juices as they bake.

Ingredients

• 6 large beefsteak tomatoes (choose ones that sit flat)
• 1 lb ground beef (85/15 works best for flavor)
• 1 cup uncooked long-grain white rice
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 2 tbsp olive oil (or any neutral oil)
• 1 tsp dried oregano
• 1/2 tsp ground cinnamon (trust me, it’s essential)
• 1/4 cup chopped fresh parsley
• 1/2 cup tomato pulp (scooped from the tomatoes)
• 1 cup chicken broth
• Salt and black pepper (be generous with seasoning)

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish.
2. Slice the top 1/4 inch off each tomato and carefully scoop out the pulp into a bowl, leaving about 1/4 inch thick shells.
3. Chop the tomato pulp and set aside – you’ll need about 1/2 cup for the filling.
4. Heat olive oil in a large skillet over medium-high heat until shimmering.
5. Add diced onion and cook for 4-5 minutes until translucent and slightly golden.
6. Add ground beef, breaking it up with a wooden spoon, and cook for 6-7 minutes until no pink remains.
7. Stir in minced garlic, oregano, and cinnamon, cooking for 1 minute until fragrant.
8. Mix in uncooked rice, chopped tomato pulp, and 1/2 cup chicken broth, scraping any browned bits from the pan.
9. Season generously with salt and pepper, then remove from heat and stir in fresh parsley.
10. Spoon the beef and rice mixture into the tomato shells, filling them about 3/4 full to allow room for expansion.
11. Arrange stuffed tomatoes in the prepared baking dish and pour remaining 1/2 cup chicken broth around them.
12. Cover tightly with foil and bake for 45 minutes at 375°F until rice is tender and tomatoes are soft.
13. Remove foil and bake uncovered for 10 more minutes until tops are lightly browned.
14. Let rest for 5 minutes before serving – this allows the rice to absorb any remaining liquid.

So satisfying when you cut into these – the tomatoes become meltingly soft while the filling stays perfectly textured. That hint of cinnamon makes the beef filling taste surprisingly complex and authentic. Serve them with crusty bread to soak up the delicious pan juices, or add a simple Greek salad on the side for the full experience.

Ground Beef and Rice Stuffed Cabbage Rolls

Let’s be honest—some of the most comforting meals come wrapped in a cozy package. These ground beef and rice stuffed cabbage rolls are like a warm hug from the inside out, perfect for a cozy family dinner or meal prepping for the week ahead.

Ingredients

• 1 large head green cabbage
• 1 lb ground beef (80/20 works well for flavor)
• 1 cup uncooked long-grain white rice
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 1 (15 oz) can tomato sauce
• 1 (14.5 oz) can diced tomatoes, undrained
• 2 tbsp olive oil (or any neutral oil)
• 1 tsp dried oregano
• 1 tsp paprika
• Salt and black pepper to taste
• 2 cups beef broth (low-sodium if preferred)

Instructions

1. Bring a large pot of water to a rolling boil over high heat.
2. Carefully lower the whole head of cabbage into the boiling water and cook for 5–7 minutes, until the outer leaves are pliable and bright green.
3. Remove the cabbage with tongs and let it cool until you can handle it comfortably.
4. Gently peel off 12 large, intact cabbage leaves, trimming any thick ribs with a paring knife for easier rolling.
5. Heat olive oil in a large skillet over medium heat until it shimmers.
6. Add the diced onion and cook for 4–5 minutes, stirring occasionally, until softened and translucent.
7. Stir in the minced garlic and cook for 1 minute until fragrant.
8. Add the ground beef to the skillet, breaking it up with a wooden spoon, and cook for 6–8 minutes until no pink remains.
9. Drain any excess fat from the skillet.
10. Stir in the uncooked rice, dried oregano, paprika, 1 teaspoon salt, and ½ teaspoon black pepper until well combined.
11. Pour in ½ cup of the tomato sauce and ½ cup of beef broth, stirring to combine, then remove the skillet from heat.
12. Preheat your oven to 375°F.
13. Place about ¼ cup of the beef and rice mixture in the center of each cabbage leaf.
14. Fold the sides of the leaf over the filling, then roll tightly from the stem end to the top, like a burrito.
15. Spread ½ cup of tomato sauce evenly over the bottom of a 9×13-inch baking dish.
16. Arrange the cabbage rolls seam-side down in a single layer in the dish.
17. Pour the remaining tomato sauce, diced tomatoes, and beef broth over the rolls.
18. Cover the dish tightly with aluminum foil and bake at 375°F for 60 minutes.
19. Remove the foil and bake for another 15–20 minutes until the sauce is bubbly and the rice is tender.
20. Let the cabbage rolls rest for 10 minutes before serving to allow the flavors to meld.

Fresh from the oven, these rolls are tender with a savory, tomato-infused filling that’s hearty but not heavy. The cabbage softens into a silky wrap, while the rice soaks up all the rich juices. Try serving them over creamy mashed potatoes or with a sprinkle of fresh parsley for a bright finish.

Quick Ground Beef and Rice Stir-Fry

Gotta love when dinner comes together in under 30 minutes, right? This quick ground beef and rice stir-fry is your new weeknight hero—it’s hearty, flavorful, and uses ingredients you probably already have on hand. You’ll have a satisfying meal on the table faster than you can decide what to order for takeout.

Ingredients

• 1 lb ground beef (80/20 works great for flavor)
• 1 cup uncooked long-grain white rice (rinsed to remove excess starch)
• 2 cups low-sodium beef broth (or water in a pinch)
• 2 tbsp vegetable oil (or any neutral oil)
• 1 medium onion, diced (yellow or white both work)
• 2 cloves garlic, minced (fresh is best, but 1 tsp jarred works too)
• 1 tbsp soy sauce (low-sodium if preferred)
• 1 tsp Worcestershire sauce (adds depth)
• 1/2 tsp black pepper (freshly ground if possible)
• 1/2 tsp paprika (smoked or regular)
• 1 cup frozen mixed vegetables (peas, carrots, corn blend)

Instructions

1. Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat until it shimmers.
2. Add the diced onion and cook for 3–4 minutes, stirring occasionally, until it turns translucent.
3. Add the ground beef to the skillet, breaking it up with a spatula into small crumbles.
4. Cook the beef for 5–6 minutes, stirring frequently, until it’s fully browned and no pink remains.
5. Stir in the minced garlic and cook for 1 minute until fragrant—be careful not to burn it.
6. Push the beef mixture to one side of the skillet and add the remaining 1 tablespoon of oil to the empty space.
7. Add the uncooked rice to the oil and toast it for 2 minutes, stirring constantly, until lightly golden.
8. Pour in the beef broth, soy sauce, Worcestershire sauce, black pepper, and paprika, scraping any browned bits from the bottom of the skillet.
9. Bring the mixture to a boil, then reduce the heat to low and cover the skillet with a tight-fitting lid.
10. Simmer for 15 minutes without lifting the lid—this ensures the rice cooks evenly and absorbs the liquid.
11. Remove the lid and stir in the frozen mixed vegetables, distributing them evenly throughout the dish.
12. Cover again and cook for another 5 minutes until the vegetables are heated through and the rice is tender.
13. Fluff the stir-fry with a fork and let it rest for 2 minutes off the heat before serving.

Hearty and satisfying, this stir-fry has tender rice soaked in savory beef flavors with little pops of sweetness from the veggies. Try topping it with a fried egg for extra richness, or spoon it into lettuce cups for a low-carb twist—either way, it’s a crowd-pleaser that’ll have everyone asking for seconds.

Ground Beef and Rice Stuffed Zucchini Boats

Ever find yourself staring at those giant zucchinis from the garden or farmers’ market, wondering what to do with them? You’re not alone. These ground beef and rice stuffed zucchini boats are the perfect solution—they’re hearty, satisfying, and way more fun than your average weeknight dinner.

Ingredients

– 4 medium zucchinis (about 8 inches long)
– 1 lb ground beef (85/15 works great for flavor)
– 1 cup cooked white rice (day-old rice holds up better)
– 1 small yellow onion, finely diced
– 2 cloves garlic, minced
– 1 cup marinara sauce (your favorite jarred brand works fine)
– 1/2 cup shredded mozzarella cheese
– 2 tbsp olive oil (or any neutral oil)
– 1 tsp dried oregano
– 1/2 tsp salt
– 1/4 tsp black pepper

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Cut each zucchini in half lengthwise and scoop out the centers using a spoon, leaving about 1/4-inch thick shells.
3. Chop the scooped zucchini flesh and set aside.
4. Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
5. Add the ground beef and cook for 5-7 minutes, breaking it up with a spatula until no pink remains.
6. Add the diced onion and cook for 3-4 minutes until translucent.
7. Stir in the minced garlic and cook for 1 minute until fragrant.
8. Add the chopped zucchini flesh, dried oregano, salt, and pepper, cooking for 3-4 minutes until softened.
9. Mix in the cooked rice and marinara sauce, stirring until well combined.
10. Remove the skillet from heat and let the mixture cool slightly.
11. Brush the zucchini boats with the remaining olive oil and place them cut-side up on the baking sheet.
12. Divide the beef and rice mixture evenly among the zucchini boats, packing it down gently.
13. Sprinkle the shredded mozzarella cheese over the top of each boat.
14. Bake for 20-25 minutes until the zucchini is tender when pierced with a fork and the cheese is golden brown.
15. Let the zucchini boats rest for 5 minutes before serving to allow the filling to set.

Nothing beats that first bite where the tender zucchini gives way to the savory beef and rice filling. The melted cheese creates a beautiful golden crust that adds both texture and richness. Try serving these with a simple green salad for a complete meal, or pack any leftovers for an amazing next-day lunch—they reheat beautifully in the oven.

Homemade Ground Beef and Rice Meatballs

Haven’t we all had those nights when you want something comforting but don’t want to spend hours in the kitchen? These homemade ground beef and rice meatballs are your new best friend—they’re hearty, simple to make, and perfect for a busy weeknight. You’ll love how the rice makes them extra tender and filling.

Ingredients

• 1 lb ground beef (80/20 works best for juiciness)
• 1 cup cooked white rice, cooled (day-old rice is perfect here)
• 1 large egg, beaten
• 1/4 cup finely grated Parmesan cheese
• 1/4 cup finely chopped yellow onion
• 2 cloves garlic, minced
• 2 tbsp olive oil (or any neutral oil)
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chopped fresh parsley
• 2 cups marinara sauce

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, combine the ground beef, cooked rice, beaten egg, Parmesan cheese, chopped onion, minced garlic, dried oregano, salt, black pepper, and chopped parsley.
3. Use your hands to mix everything gently until just combined—overmixing can make the meatballs tough.
4. Shape the mixture into 1.5-inch meatballs, placing them on the prepared baking sheet as you go.
5. Heat the olive oil in a large skillet over medium-high heat until it shimmers.
6. Working in batches, brown the meatballs for 2-3 minutes per side until they develop a golden crust.
7. Transfer the browned meatballs back to the baking sheet and bake for 15 minutes at 400°F until cooked through.
8. While the meatballs bake, warm the marinara sauce in the same skillet over low heat.
9. Add the baked meatballs to the warm sauce and simmer for 5 minutes to let the flavors meld.

But these meatballs are seriously versatile beyond just pasta night. The rice gives them this wonderfully soft, almost pillowy texture that pairs perfectly with the savory beef and herbs. Try serving them over creamy polenta, stuffing them into a sub roll with extra sauce and melted mozzarella, or even slicing them up for a next-level grain bowl topping.

Ground Beef and Rice Shepherd’s Pie

Wondering what to make with that ground beef in your fridge? This cozy Ground Beef and Rice Shepherd’s Pie is the ultimate comfort food that comes together in no time. You’ll love how the savory beef and rice filling gets topped with creamy mashed potatoes for a complete meal in one dish.

Ingredients

– 1 lb ground beef (80/20 works best for flavor)
– 1 cup long-grain white rice (rinsed to remove excess starch)
– 1 medium onion, diced (yellow or white both work)
– 2 cloves garlic, minced (or 1 tsp garlic powder)
– 1 cup frozen mixed vegetables (peas and carrots blend is perfect)
– 2 cups beef broth (low-sodium if preferred)
– 4 cups prepared mashed potatoes (homemade or store-bought)
– 2 tbsp olive oil (or any neutral oil)
– 1 tsp Worcestershire sauce (adds depth of flavor)
– 1/2 tsp dried thyme (or fresh if available)
– 1/2 cup shredded cheddar cheese (optional for topping)

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish.
2. Heat olive oil in a large skillet over medium-high heat until shimmering.
3. Add diced onion and cook for 3-4 minutes until translucent and fragrant.
4. Add ground beef, breaking it up with a wooden spoon as it cooks.
5. Cook beef for 6-8 minutes until no pink remains, stirring occasionally.
6. Stir in minced garlic and cook for 1 minute until fragrant.
7. Add rinsed rice to the skillet and stir to coat with the beef mixture.
8. Pour in beef broth and Worcestershire sauce, scraping any browned bits from the bottom.
9. Stir in frozen vegetables and dried thyme until well combined.
10. Bring the mixture to a boil, then reduce heat to low and cover the skillet.
11. Simmer for 15 minutes until rice has absorbed most of the liquid. Tip: Don’t peek while simmering to keep the steam in!
12. Spread the beef and rice mixture evenly in your prepared baking dish.
13. Spoon prepared mashed potatoes over the top, spreading to cover completely.
14. Use a fork to create decorative peaks on the potato topping. Tip: These peaks will get beautifully golden brown in the oven.
15. Sprinkle shredded cheddar cheese evenly over the potatoes if using.
16. Bake for 25-30 minutes until the filling is bubbly and potatoes are lightly browned. Tip: Place a baking sheet underneath to catch any drips.
17. Let rest for 5 minutes before serving to allow the filling to set.

Golden and bubbling straight from the oven, this shepherd’s pie delivers incredible texture contrast between the creamy potatoes and hearty rice filling. The savory beef mixture soaks up all those delicious pan juices, making every bite deeply satisfying. Try serving individual portions in rustic bowls with a simple green salad on the side for the perfect weeknight dinner.

Ground Beef and Rice Jambalaya

Every now and then, you just need a big, comforting bowl of something hearty. This ground beef and rice jambalaya is exactly that—a one-pot wonder that’s packed with flavor and comes together with minimal fuss. It’s perfect for busy weeknights when you want something satisfying without spending hours in the kitchen.

Ingredients

– 1 lb ground beef (80/20 works best for flavor)
– 1 cup long-grain white rice (rinsed to remove excess starch)
– 1 medium yellow onion, diced (or any onion you have on hand)
– 1 green bell pepper, diced
– 2 celery stalks, diced
– 3 cloves garlic, minced
– 1 (14.5 oz) can diced tomatoes, undrained
– 2 cups beef broth (low-sodium if preferred)
– 1 tbsp olive oil (or any neutral oil)
– 1 tsp smoked paprika
– 1/2 tsp dried thyme
– 1/2 tsp cayenne pepper (adjust to your preferred spice level)
– 1 bay leaf
– 1 tsp salt
– 1/2 tsp black pepper
– 2 tbsp fresh parsley, chopped (for garnish)

Instructions

1. Heat 1 tbsp olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
2. Add 1 lb ground beef and cook for 5–7 minutes, breaking it up with a spoon until it’s fully browned and no pink remains.
3. Stir in the diced onion, green bell pepper, and celery, and cook for 4–5 minutes until the vegetables start to soften.
4. Add the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
5. Sprinkle in 1 tsp smoked paprika, 1/2 tsp dried thyme, 1/2 tsp cayenne pepper, 1 tsp salt, and 1/2 tsp black pepper, stirring to coat everything evenly.
6. Pour in the undrained can of diced tomatoes and 2 cups beef broth, scraping the bottom of the pot to lift any browned bits.
7. Add 1 cup rinsed long-grain white rice and 1 bay leaf, stirring to combine.
8. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 20 minutes.
9. After 20 minutes, remove the pot from the heat and let it sit, covered, for 5 minutes to allow the rice to steam and absorb any remaining liquid.
10. Fluff the jambalaya with a fork, discard the bay leaf, and stir in the chopped fresh parsley.

Serve this jambalaya hot, straight from the pot. The rice should be tender but not mushy, with the ground beef and veggies creating a hearty, savory base. Spice it up with extra cayenne or hot sauce if you like it fiery, and don’t forget a side of crusty bread to soak up every last bit of flavor.

Ground Beef and Rice Stuffed Bell Pepper Soup

Tired of the same old dinner routine? This ground beef and rice stuffed bell pepper soup gives you all the cozy flavors of the classic dish but in a comforting, spoonable form. You’ll love how easy it is to throw together on a busy weeknight.

Ingredients

– 1 lb ground beef (85% lean works well)
– 1 tbsp olive oil (or any neutral oil)
– 1 medium onion, diced
– 2 bell peppers, any color, chopped
– 3 cloves garlic, minced
– 1 (14.5 oz) can diced tomatoes, undrained
– 4 cups beef broth (low sodium if preferred)
– 1 cup long-grain white rice, uncooked
– 1 tsp dried oregano
– 1/2 tsp black pepper
– 1/2 tsp salt (adjust to taste)
– 1/4 cup chopped fresh parsley for garnish

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium-high heat for 1 minute until shimmering.
2. Add 1 lb ground beef and cook for 5-6 minutes, breaking it up with a spoon until no pink remains.
3. Tip: Drain excess fat from the beef if desired for a lighter soup.
4. Add diced onion and chopped bell peppers to the pot.
5. Sauté vegetables for 4-5 minutes until onions are translucent and peppers begin to soften.
6. Stir in minced garlic and cook for 1 minute until fragrant.
7. Pour in undrained diced tomatoes and 4 cups beef broth.
8. Add 1 cup uncooked rice, 1 tsp dried oregano, 1/2 tsp black pepper, and 1/2 tsp salt.
9. Tip: Rinse the rice first for fluffier results in the finished soup.
10. Bring soup to a boil, then reduce heat to low and cover the pot.
11. Simmer for 18-20 minutes until rice is tender and has absorbed most of the liquid.
12. Tip: Don’t lift the lid during simmering to ensure the rice cooks evenly.
13. Remove pot from heat and let stand covered for 5 minutes.
14. Stir in chopped fresh parsley just before serving.

Rich and hearty, this soup has a wonderful chunky texture with tender rice and beef in every spoonful. The bell peppers stay slightly crisp for a nice contrast, while the tomato broth brings everything together. Try topping with shredded cheese or serving with crusty bread for dipping.

Ground Beef and Rice Taco Skillet

This one-pan wonder is exactly what you need when you’re craving taco night but don’t want the cleanup. Think seasoned ground beef, fluffy rice, and melty cheese all coming together in under 30 minutes. It’s the kind of comfort food that feels both familiar and exciting.

Ingredients

• 1 lb ground beef (80/20 works great for flavor)
• 1 cup long-grain white rice (rinsed to remove excess starch)
• 1 small yellow onion, diced (about 1 cup)
• 2 cloves garlic, minced
• 1 packet taco seasoning (or 2 tbsp homemade blend)
• 1 (14.5 oz) can diced tomatoes, undrained
• 2 cups beef broth (low-sodium preferred)
• 1 cup shredded cheddar cheese
• 1 tbsp olive oil (or any neutral oil)
• Optional toppings: sliced jalapeños, sour cream, cilantro

Instructions

1. Heat 1 tbsp olive oil in a large oven-safe skillet over medium-high heat until shimmering.
2. Add 1 lb ground beef and break it apart with a wooden spoon into small crumbles.
3. Cook the beef for 5-7 minutes until no pink remains, stirring occasionally.
4. Add diced onion and cook for 3 minutes until translucent.
5. Stir in minced garlic and cook for 30 seconds until fragrant.
6. Sprinkle taco seasoning over the beef mixture and stir to coat evenly.
7. Add 1 cup rinsed rice to the skillet and stir to combine with the beef.
8. Pour in undrained diced tomatoes and 2 cups beef broth, scraping any browned bits from the bottom.
9. Bring the mixture to a boil, then reduce heat to low and cover the skillet.
10. Simmer for 18-20 minutes until rice is tender and liquid is absorbed.
11. Remove the skillet from heat and sprinkle 1 cup shredded cheddar cheese evenly over the top.
12. Broil on high for 2-3 minutes until cheese is bubbly and lightly browned.
13. Let the skillet rest for 5 minutes before serving to allow flavors to meld.

Nothing beats the way the cheese forms a golden crust over the perfectly seasoned rice and beef. The tomatoes add just enough acidity to balance the richness, making each bite better than the last. Try scooping it up with tortilla chips or stuffing it into warm flour tortillas for a fun twist.

Ground Beef and Rice Sloppy Joe Bowls

Remember those messy, delicious sloppy joes from childhood? We’re giving them a modern bowl makeover that’s just as tasty but way easier to eat. Ground beef and rice come together in this hearty, comforting meal that’s perfect for busy weeknights when you want something satisfying without the fuss.

Ingredients

• 1 lb ground beef (80/20 works best for flavor)
• 1 cup white rice, uncooked (or brown rice for more fiber)
• 1 medium onion, diced (yellow or white both work)
• 1 green bell pepper, diced (red bell pepper adds sweetness)
• 2 cloves garlic, minced (or 1 tsp garlic powder)
• 1 cup beef broth (or chicken broth as substitute)
• 1/2 cup ketchup
• 2 tbsp Worcestershire sauce
• 1 tbsp brown sugar
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp chili powder
• 1/2 tsp black pepper
• 1/2 tsp salt (adjust to taste)

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add diced onion and green bell pepper to the hot skillet.
3. Cook vegetables, stirring frequently, until onions become translucent and peppers soften, about 5-7 minutes.
4. Add minced garlic and cook for 30 seconds until fragrant (tip: don’t let garlic burn).
5. Push vegetables to the side of the skillet and add ground beef to the center.
6. Break up ground beef with a wooden spoon into small crumbles.
7. Cook beef until no pink remains, about 6-8 minutes, stirring occasionally.
8. While beef cooks, rinse 1 cup white rice under cold water until water runs clear (tip: this removes excess starch for fluffier rice).
9. Drain any excess grease from the cooked beef mixture.
10. Add rinsed rice to the skillet with the beef and vegetables.
11. Pour in 1 cup beef broth, 1/2 cup ketchup, and 2 tbsp Worcestershire sauce.
12. Add 1 tbsp brown sugar, 1 tsp chili powder, 1/2 tsp black pepper, and 1/2 tsp salt.
13. Stir everything together until well combined.
14. Bring mixture to a boil, then immediately reduce heat to low.
15. Cover skillet tightly with a lid and simmer for 18-20 minutes (tip: don’t peek—steam escape affects cooking time).
16. Remove skillet from heat and let stand covered for 5 minutes to allow rice to finish absorbing liquid.
17. Fluff the mixture gently with a fork before serving.

The finished bowls have tender rice grains coated in that classic sweet-tangy sloppy joe sauce, with juicy beef crumbles and soft vegetables throughout. Try topping with shredded cheddar cheese or a dollop of sour cream for extra creaminess, or serve alongside crunchy garlic bread for dipping into any remaining sauce.

Ground Beef and Rice Dolmas (Stuffed Grape Leaves)

Remember those stuffed grape leaves you always order at Mediterranean restaurants? You can totally make them at home, and this ground beef and rice version is way more approachable than you might think. They’re perfect for meal prep or impressing guests with minimal effort.

Ingredients

– 1 jar (16 oz) grape leaves, rinsed well (they can be quite salty)
– 1 lb ground beef, 80/20 works best for flavor
– 1 cup long-grain white rice, uncooked
– 1 medium yellow onion, finely diced
– 3 cloves garlic, minced
– 1/4 cup fresh parsley, chopped
– 2 tbsp olive oil (or any neutral oil)
– 1 tsp dried mint
– 1/2 tsp ground allspice
– 1/2 tsp black pepper
– 1/4 tsp salt (adjust to taste)
– 4 cups chicken broth, divided
– 2 tbsp lemon juice, fresh squeezed preferred

Instructions

1. Rinse the grape leaves under cold running water for 2 minutes to remove excess brine, then pat dry with paper towels.
2. Heat olive oil in a large skillet over medium heat until shimmering, about 1 minute.
3. Add diced onion and cook for 5-6 minutes until translucent and softened.
4. Add minced garlic and cook for 1 more minute until fragrant.
5. Add ground beef and cook for 8-10 minutes, breaking it up with a spoon, until fully browned.
6. Stir in uncooked rice, parsley, dried mint, allspice, black pepper, and salt until well combined.
7. Remove the skillet from heat and let the filling cool for 10 minutes until safe to handle.
8. Lay one grape leaf shiny-side down on your work surface, stem end toward you.
9. Place 1 tablespoon of filling near the stem end of the leaf.
10. Fold the bottom of the leaf over the filling, then fold in the sides, and roll tightly toward the tip.
11. Repeat with remaining leaves and filling, packing dolmas snugly in a single layer in your pot.
12. Pour 3 cups of chicken broth over the dolmas until they’re just covered.
13. Place a heat-proof plate directly on top of the dolmas to keep them from unrolling during cooking.
14. Bring to a boil over high heat, then reduce to low, cover, and simmer for 45 minutes.
15. Remove from heat and let sit covered for 15 minutes to allow rice to fully absorb liquid.
16. Drizzle with lemon juice and remaining 1 cup of broth before serving.

Each dolma has that perfect tender bite where the grape leaf gives way to the savory filling. The rice plumps up beautifully while the beef stays moist and flavorful. Try serving them warm with a dollop of Greek yogurt or tzatziki for the ultimate Mediterranean experience.

Ground Beef and Rice Stuffed Acorn Squash

Ready for a cozy, satisfying meal that looks fancy but comes together easily? You’ll love how the sweet roasted acorn squash pairs with savory ground beef and rice in this comforting dish. It’s perfect for chilly evenings when you want something hearty and wholesome.

Ingredients

– 2 medium acorn squash, halved and seeded
– 1 tablespoon olive oil (or avocado oil)
– 1 pound lean ground beef
– 1 small yellow onion, diced
– 2 cloves garlic, minced
– 1 cup cooked white rice
– 1/2 cup marinara sauce (or tomato sauce)
– 1 teaspoon dried oregano
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/2 cup shredded mozzarella cheese

Instructions

1. Preheat your oven to 400°F.
2. Brush the cut sides of the acorn squash halves with olive oil.
3. Place the squash halves cut-side down on a baking sheet lined with parchment paper.
4. Roast the squash for 25 minutes until the flesh is easily pierced with a fork.
5. While the squash roasts, heat a large skillet over medium-high heat.
6. Add the ground beef to the skillet and cook for 5 minutes, breaking it up with a spatula.
7. Add the diced onion to the skillet and cook for 3 minutes until softened.
8. Stir in the minced garlic and cook for 1 minute until fragrant.
9. Mix in the cooked rice, marinara sauce, dried oregano, salt, and black pepper.
10. Cook the filling for 2 minutes until heated through.
11. Remove the squash from the oven and flip them cut-side up.
12. Divide the beef and rice mixture evenly among the four squash halves.
13. Sprinkle shredded mozzarella cheese over the top of each stuffed squash.
14. Return the baking sheet to the oven and bake for 10 minutes until the cheese is melted and bubbly.
15. Let the stuffed squash rest for 5 minutes before serving.

Just imagine cutting into that tender squash with your fork—the creamy texture contrasts beautifully with the savory, well-seasoned filling. The melted cheese adds a lovely richness that brings everything together. For a complete meal, serve it alongside a simple green salad with vinaigrette to balance the heartiness.

Ground Beef and Rice Hamburger Helper Copycat

Haven’t we all had those nights where Hamburger Helper sounds like the perfect solution? This homemade version gives you that same comforting, cheesy goodness but with ingredients you can feel good about. You’ll have a satisfying meal on the table in about 30 minutes flat.

Ingredients

– 1 lb ground beef (85% lean works well)
– 1 medium onion, diced (yellow or white both work)
– 2 cloves garlic, minced
– 1 cup long-grain white rice, uncooked
– 2 cups beef broth (low sodium recommended)
– 1 cup whole milk
– 2 tbsp tomato paste
– 1 tbsp Worcestershire sauce
– 1 tsp paprika
– 1/2 tsp garlic powder
– 1/2 tsp onion powder
– 1 cup shredded cheddar cheese
– 2 tbsp butter
– Salt and black pepper to taste

Instructions

1. Heat a large skillet over medium-high heat and add the ground beef.
2. Break up the beef with a wooden spoon and cook for 5-7 minutes until browned throughout.
3. Add the diced onion and cook for 3-4 minutes until softened and translucent.
4. Stir in the minced garlic and cook for 1 minute until fragrant.
5. Push the meat mixture to one side of the skillet and add the tomato paste to the empty space.
6. Cook the tomato paste for 1 minute to deepen its flavor, then mix it into the beef.
7. Add the uncooked rice to the skillet and stir to coat with the pan juices.
8. Pour in the beef broth, milk, Worcestershire sauce, paprika, garlic powder, and onion powder.
9. Bring the mixture to a boil, then immediately reduce heat to low and cover the skillet.
10. Simmer for 18-20 minutes until the rice is tender and has absorbed most of the liquid.
11. Remove the skillet from heat and stir in the shredded cheddar cheese and butter until melted and creamy.
12. Season with salt and black pepper to your preference.

Finally, you’ll love how the creamy cheese sauce clings to every grain of rice and bit of beef. The paprika adds just enough smokiness to balance the rich flavors. Try serving it with a simple green salad or spooning it into tortillas for next-day beef and rice burritos.

Ground Beef and Rice Bibimbap

Aren’t you tired of the same old ground beef recipes? This Korean-inspired bibimbap brings exciting flavors to your weeknight dinner routine, combining savory beef, fluffy rice, and colorful veggies in one satisfying bowl. You’ll love how easily it comes together while feeling totally restaurant-worthy.

Ingredients

– 1 lb ground beef (80/20 works best for flavor)
– 1 cup white rice, uncooked
– 2 cups water for cooking rice
– 2 tbsp vegetable oil (or any neutral oil)
– 2 cloves garlic, minced
– 1 tbsp soy sauce
– 1 tsp sesame oil
– 2 carrots, julienned
– 1 zucchini, julienned
– 4 eggs
– 2 tbsp gochujang (Korean chili paste, adjust for spice preference)

Instructions

1. Rinse 1 cup white rice under cold water until water runs clear.
2. Combine rinsed rice and 2 cups water in a medium saucepan.
3. Bring rice to a boil over high heat, then immediately reduce to low heat and cover.
4. Cook rice for 18 minutes without removing the lid.
5. Remove rice from heat and let stand covered for 5 minutes to steam.
6. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat.
7. Add 1 lb ground beef and cook for 6-8 minutes, breaking it up with a spatula until browned.
8. Add 2 cloves minced garlic and cook for 1 minute until fragrant.
9. Stir in 1 tbsp soy sauce and 1 tsp sesame oil, then remove beef from skillet.
10. Wipe skillet clean and heat remaining 1 tbsp vegetable oil over medium heat.
11. Add 2 julienned carrots and cook for 3-4 minutes until slightly softened.
12. Add 1 julienned zucchini and cook for 2-3 minutes more until tender-crisp.
13. Push vegetables to one side of the skillet.
14. Crack 4 eggs into the empty side of the skillet.
15. Cook eggs for 2-3 minutes until whites are set but yolks are still runny.
16. Divide cooked rice among 4 bowls.
17. Top each bowl with ground beef mixture, cooked vegetables, and one fried egg.
18. Serve immediately with 2 tbsp gochujang on the side for mixing in.

Let the runny egg yolks create a rich sauce when you mix everything together. The contrast between the savory beef, crisp vegetables, and fluffy rice makes each bite interesting. Try serving with extra kimchi on the side or topping with toasted sesame seeds for extra crunch.

Ground Beef and Rice Stuffed Poblano Peppers

Ever find yourself staring at that package of ground beef in the fridge, wondering how to turn it into something special? These stuffed poblano peppers are your answer. They’re a comforting, all-in-one meal that feels fancy but is surprisingly simple to pull together.

Ingredients

– 4 large poblano peppers
– 1 lb ground beef (80/20 works great for flavor)
– 1 cup uncooked long-grain white rice
– 1 small yellow onion, finely diced
– 2 cloves garlic, minced
– 1 (14.5 oz) can diced tomatoes, undrained
– 1 cup shredded Monterey Jack cheese (or a Mexican blend)
– 2 tbsp olive oil (or any neutral oil)
– 1 tsp ground cumin
– 1/2 tsp chili powder
– 1/2 cup beef broth (or water in a pinch)
– Salt and black pepper

Instructions

1. Preheat your oven to 375°F.
2. Carefully slice each poblano pepper in half lengthwise and remove the seeds and membranes. Tip: Wear gloves if your skin is sensitive to pepper oils.
3. Arrange the pepper halves in a single layer in a 9×13 inch baking dish.
4. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
5. Add the ground beef and cook for 5-7 minutes, breaking it up with a spoon, until it is no longer pink.
6. Add the diced onion to the skillet and cook for 4-5 minutes, until the onion is softened and translucent.
7. Stir in the minced garlic, cumin, and chili powder, and cook for 1 minute until fragrant.
8. Add the uncooked rice to the skillet and stir to coat it in the oil and spices.
9. Pour in the can of diced tomatoes with their juices and the beef broth.
10. Bring the mixture to a simmer, then reduce the heat to low, cover the skillet, and cook for 15 minutes. Tip: Don’t peek! Keeping the lid on is crucial for the rice to steam properly.
11. Remove the skillet from the heat and stir in half of the shredded cheese.
12. Season the beef and rice mixture generously with salt and black pepper.
13. Spoon the filling evenly into the prepared poblano pepper halves, packing it down lightly.
14. Sprinkle the remaining cheese over the top of the stuffed peppers.
15. Cover the baking dish with foil and bake for 25 minutes.
16. Remove the foil and bake for another 10-15 minutes, until the cheese is bubbly and slightly golden. Tip: For extra browning, switch to the broiler for the last 2-3 minutes, watching closely.
17. Let the peppers rest for 5 minutes before serving.
The peppers become wonderfully tender, almost melting into the savory, spiced filling. The melted cheese creates a gooey, golden blanket on top. Serve them with a dollop of cool sour cream or a fresh avocado slice to balance the richness.

Summary

Embrace the ease and comfort these 20 ground beef and rice recipes bring to your table. From quick weeknight dinners to cozy weekend meals, there’s something for every craving. We’d love to hear which recipes become your family favorites—leave a comment below! Don’t forget to share this delicious roundup with fellow food lovers on Pinterest.

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