Budget-friendly dinners don’t have to be boring! Ground beef is the ultimate kitchen hero—versatile, affordable, and perfect for creating quick, comforting meals your whole family will love. Whether you’re craving classic comfort food or something new, we’ve gathered 20 delicious recipes that make the most of this staple ingredient. Get ready to transform your weeknight dinners without breaking the bank—let’s dive in!
Classic Beef and Bean Chili
Settle into your kitchen for this comforting classic that transforms simple ingredients into a deeply satisfying meal. Starting with quality components ensures your chili develops rich, layered flavors that meld beautifully during the slow simmering process. This methodical approach guarantees perfect results every time, even for first-time chili makers.
Ingredients
– 2 tablespoons rich extra virgin olive oil
– 1 large yellow onion, finely diced
– 3 cloves fresh garlic, minced
– 1 pound lean ground beef
– 2 tablespoons chili powder blend
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1 (15-ounce) can dark red kidney beans, drained and rinsed
– 1 (28-ounce) can crushed tomatoes
– 1 cup rich beef broth
– 1 teaspoon fine sea salt
– 1/2 teaspoon freshly ground black pepper
Instructions
1. Heat 2 tablespoons of rich extra virgin olive oil in a large Dutch oven over medium heat until shimmering, about 2 minutes.
2. Add 1 large finely diced yellow onion and cook until translucent and fragrant, approximately 5-7 minutes, stirring occasionally.
3. Stir in 3 cloves of minced fresh garlic and cook for exactly 1 minute until aromatic but not browned.
4. Add 1 pound of lean ground beef, breaking it apart with a wooden spoon, and cook until no pink remains, about 6-8 minutes.
5. Sprinkle 2 tablespoons of chili powder blend, 1 teaspoon of ground cumin, and 1/2 teaspoon of smoked paprika over the meat mixture, stirring constantly for 1 minute to toast the spices.
6. Pour in 1 (28-ounce) can of crushed tomatoes, 1 cup of rich beef broth, and 1 (15-ounce) can of drained and rinsed dark red kidney beans.
7. Season with 1 teaspoon of fine sea salt and 1/2 teaspoon of freshly ground black pepper, stirring to combine all ingredients thoroughly.
8. Bring the chili to a gentle boil, then immediately reduce heat to low and cover with a tight-fitting lid.
9. Simmer for 45 minutes, stirring every 15 minutes to prevent sticking and ensure even cooking.
10. Remove the lid and continue simmering uncovered for an additional 15 minutes to thicken the chili to your desired consistency.
11. Taste and adjust seasoning if necessary before serving hot.
Always allow your chili to rest for 10 minutes after cooking—this crucial step lets the flavors fully integrate and the texture perfect itself. The finished chili should have a thick, spoon-coating consistency with tender beans and richly developed spice notes. For a creative twist, serve it over crispy baked potatoes or scoop it up with sturdy cornbread wedges for contrasting textures.
Homemade Beef Tacos
Building the perfect taco starts with quality ingredients and careful technique—follow these steps for tender, flavorful beef tacos that will become your new weeknight favorite. Begin by gathering your ingredients and prepping your workspace for efficient cooking.
Ingredients
– 1 lb fresh ground beef (80/20 blend for optimal juiciness)
– 8 small corn tortillas (stone-ground for authentic texture)
– 1 large yellow onion, finely diced
– 2 cloves aromatic garlic, minced
– 2 tbsp rich extra virgin olive oil
– 1 tbsp warm ground cumin
– 1 tsp smoked paprika
– 1/2 tsp coarse kosher salt
– 1/4 tsp freshly cracked black pepper
– 1/4 cup fresh cilantro leaves
– 1/2 cup sharp cheddar cheese, shredded
– 1 cup crisp iceberg lettuce, thinly sliced
– 1 ripe tomato, diced
Instructions
1. Heat 1 tablespoon of rich extra virgin olive oil in a large skillet over medium-high heat until shimmering.
2. Add the finely diced yellow onion and cook for 4-5 minutes until translucent and lightly golden.
3. Stir in the minced aromatic garlic and cook for 30 seconds until fragrant.
4. Add the fresh ground beef, breaking it apart with a wooden spoon into small crumbles.
5. Cook the beef for 6-8 minutes, stirring occasionally, until no pink remains and it develops a light brown crust.
6. Sprinkle in the warm ground cumin, smoked paprika, coarse kosher salt, and freshly cracked black pepper.
7. Stir the spices into the beef mixture and cook for 1 minute to bloom their flavors.
8. Reduce heat to low and let the beef simmer gently while you prepare the tortillas.
9. Heat a separate dry skillet over medium heat until a drop of water sizzles immediately.
10. Warm each stone-ground corn tortilla for 30 seconds per side until pliable and lightly toasted.
11. Keep the warmed tortillas wrapped in a clean kitchen towel to maintain warmth and prevent drying.
12. Assemble tacos by spooning 2-3 tablespoons of the seasoned beef mixture onto each warm tortilla.
13. Top with sharp cheddar cheese, allowing it to melt slightly from the heat of the beef.
14. Add the crisp iceberg lettuce and diced ripe tomato for fresh crunch and acidity.
15. Finish each taco with a sprinkle of fresh cilantro leaves for bright herbal notes.
Creating these tacos yields a wonderful contrast between the savory, spiced beef and the fresh, crisp toppings. The warm corn tortillas provide a slightly chewy base that holds up beautifully against the juicy filling. Consider serving them with lime wedges for squeezing over the top, or add a dollop of cool sour cream to balance the warm spices.
Easy Beef and Rice Casserole
You’ve probably stared into your pantry wondering what to make with that ground beef and rice—this comforting casserole is your answer. Yearning for something hearty that comes together with minimal fuss? Let’s walk through each simple step to create a satisfying meal that will have everyone asking for seconds.
Ingredients
– 1 pound lean ground beef
– 1 cup long-grain white rice
– 1 medium yellow onion, finely diced
– 2 cloves fresh garlic, minced
– 1 (15-ounce) can crushed tomatoes with rich tomato flavor
– 1 (10.5-ounce) can condensed cream of mushroom soup
– 1 cup shredded sharp cheddar cheese
– 2 cups beef broth with deep savory notes
– 2 tablespoons Worcestershire sauce with its complex tang
– 1 tablespoon extra virgin olive oil
– 1 teaspoon smoked paprika for subtle warmth
– ½ teaspoon freshly ground black pepper
Instructions
1. Preheat your oven to 375°F to ensure even baking throughout the casserole.
2. Heat 1 tablespoon of extra virgin olive oil in a large oven-safe skillet over medium-high heat until it shimmers.
3. Add 1 pound of lean ground beef, breaking it apart with a wooden spoon as it cooks for 5-7 minutes until no pink remains.
4. Stir in the finely diced yellow onion and cook for 3-4 minutes until translucent and fragrant.
5. Add the minced fresh garlic and cook for 1 minute until aromatic but not browned.
6. Sprinkle in 1 teaspoon of smoked paprika and ½ teaspoon of freshly ground black pepper, stirring to coat the beef mixture evenly.
7. Pour in 2 tablespoons of Worcestershire sauce, scraping any browned bits from the skillet bottom for maximum flavor.
8. Add 1 cup of long-grain white rice, stirring constantly for 1 minute to lightly toast the grains.
9. Pour in 2 cups of beef broth and the can of crushed tomatoes, stirring to combine all ingredients thoroughly.
10. Stir in the condensed cream of mushroom soup until the mixture is smooth and uniformly combined.
11. Bring the mixture to a gentle bubble, then immediately transfer the skillet to the preheated oven.
12. Bake uncovered for 35 minutes until the rice is tender and has absorbed most of the liquid.
13. Remove from oven and sprinkle 1 cup of shredded sharp cheddar cheese evenly over the top.
14. Return to oven for 5-7 minutes until the cheese is completely melted and bubbly.
15. Let rest for 10 minutes before serving to allow the flavors to meld and the casserole to set properly. Knowing this casserole emerges with perfectly tender rice nestled in savory beef makes the wait worthwhile. The melted cheddar forms a golden blanket over the rich tomato-infused base, creating layers of comfort in every spoonful. Try serving scoops in shallow bowls with a crisp green salad for contrasting textures, or pack leftovers for next-day lunches that taste even better.
One-Pot Ground Beef Pasta
A comforting weeknight dinner doesn’t get much simpler than this one-pot wonder that transforms basic ingredients into a satisfying meal with minimal cleanup. All you need is a single large pot and about 30 minutes to create this hearty, family-friendly dish that’s perfect for busy evenings when you want something delicious without the fuss.
Ingredients
– 1 tablespoon rich extra virgin olive oil
– 1 medium yellow onion, finely diced
– 3 cloves fresh garlic, minced
– 1 pound lean ground beef (90/10)
– 1 teaspoon coarse kosher salt
– ½ teaspoon freshly ground black pepper
– 1 teaspoon dried Italian seasoning
– 1 (24-ounce) jar robust marinara sauce
– 2 cups low-sodium beef broth
– 8 ounces dried rotini pasta
– ½ cup freshly grated Parmesan cheese
– ¼ cup chopped fresh basil leaves
Instructions
1. Heat 1 tablespoon of rich extra virgin olive oil in a large, heavy-bottomed pot over medium-high heat for 1 minute until shimmering.
2. Add 1 medium finely diced yellow onion and cook for 3-4 minutes, stirring occasionally, until translucent and fragrant.
3. Stir in 3 cloves of minced fresh garlic and cook for 30 seconds until aromatic but not browned.
4. Add 1 pound of lean ground beef, breaking it apart with a wooden spoon, and cook for 5-6 minutes until no pink remains.
5. Season the beef mixture with 1 teaspoon coarse kosher salt, ½ teaspoon freshly ground black pepper, and 1 teaspoon dried Italian seasoning, stirring to distribute evenly.
6. Pour in 1 jar of robust marinara sauce and 2 cups of low-sodium beef broth, scraping the bottom of the pot to incorporate any browned bits.
7. Bring the mixture to a vigorous boil, then reduce heat to maintain a steady simmer.
8. Add 8 ounces of dried rotini pasta directly to the simmering liquid, stirring to ensure all pieces are submerged.
9. Cover the pot and cook for 12-14 minutes, stirring every 4 minutes to prevent sticking, until pasta is al dente and most liquid is absorbed.
10. Remove from heat and stir in ½ cup of freshly grated Parmesan cheese until melted and creamy.
11. Fold in ¼ cup of chopped fresh basil leaves just before serving. Knowing this dish comes together in one pot makes cleanup effortless, while the Parmesan creates a velvety sauce that clings perfectly to every noodle. The ground beef provides hearty substance against the bright tomato notes, making it ideal for serving straight from the pot with crusty garlic bread for dipping into any remaining sauce.
Simple Beef and Potato Hash
Now, let’s create a comforting, one-pan meal that’s perfect for any time of day. Nothing beats the hearty combination of tender beef and crispy potatoes, and this simple hash delivers both texture and flavor in every bite. We’ll walk through each step methodically to ensure perfect results every time.
Ingredients
– 1 pound ground beef (85% lean for optimal flavor)
– 2 large russet potatoes (peeled and diced into ½-inch cubes)
– 1 medium yellow onion (finely chopped)
– 2 tablespoons rich extra virgin olive oil
– 3 cloves fresh garlic (minced)
– 1 teaspoon smoked paprika
– ½ teaspoon coarse kosher salt
– ¼ teaspoon freshly cracked black pepper
– 2 tablespoons fresh parsley (chopped)
Instructions
1. Heat 2 tablespoons of rich extra virgin olive oil in a large cast-iron skillet over medium-high heat until shimmering.
2. Add 2 large russet potatoes (peeled and diced into ½-inch cubes) to the hot oil, spreading them in a single layer.
3. Cook potatoes undisturbed for 5 minutes to develop a golden-brown crust on one side.
4. Flip potatoes using a spatula and continue cooking for another 5 minutes until crispy on all sides.
5. Add 1 medium yellow onion (finely chopped) and cook for 3 minutes until translucent and fragrant.
6. Push potato-onion mixture to the skillet’s edges, creating space in the center.
7. Add 1 pound of ground beef (85% lean for optimal flavor) to the center and break it apart with a wooden spoon.
8. Cook beef for 6 minutes, stirring occasionally, until no pink remains and it develops browned bits.
9. Mix 3 cloves of fresh garlic (minced) into the combined ingredients and cook for 1 minute until aromatic.
10. Sprinkle 1 teaspoon smoked paprika, ½ teaspoon coarse kosher salt, and ¼ teaspoon freshly cracked black pepper evenly over the hash.
11. Stir all ingredients together thoroughly and cook for 2 more minutes to meld flavors.
12. Remove skillet from heat and fold in 2 tablespoons of fresh parsley (chopped).
What makes this hash truly special is the contrast between the crispy potato edges and the savory beef, all brought together by the smoky paprika. For a complete meal, top with a perfectly fried egg or serve alongside toasted crusty bread to soak up every last bit of flavor.
Spaghetti with Meat Sauce
Cooking a perfect spaghetti with meat sauce requires patience and attention to detail, but the comforting results are well worth the effort. This classic dish combines tender pasta with a rich, savory sauce that develops deep flavor through careful simmering. Let’s walk through each step methodically to create a memorable meal that will become a family favorite.
Ingredients
– 1 pound lean ground beef
– 2 tablespoons rich extra virgin olive oil
– 1 medium yellow onion, finely diced
– 3 fresh garlic cloves, minced
– 1 (28-ounce) can crushed San Marzano tomatoes
– 1/4 cup dry red wine
– 1 teaspoon dried oregano
– 1/2 teaspoon coarse sea salt
– 1/4 teaspoon freshly ground black pepper
– 12 ounces dried spaghetti noodles
– 1/4 cup freshly grated Parmesan cheese
– 2 tablespoons chopped fresh basil leaves
Instructions
1. Heat the rich extra virgin olive oil in a large Dutch oven over medium heat until shimmering.
2. Add the finely diced yellow onion and cook for 5-7 minutes until translucent and fragrant.
3. Stir in the minced fresh garlic cloves and cook for 1 minute until aromatic but not browned.
4. Add the 1 pound lean ground beef, breaking it apart with a wooden spoon, and cook for 8-10 minutes until thoroughly browned.
5. Pour in the 1/4 cup dry red wine, scraping the bottom of the pot to release any browned bits for enhanced flavor.
6. Add the crushed San Marzano tomatoes, dried oregano, coarse sea salt, and freshly ground black pepper, stirring to combine completely.
7. Reduce heat to low, cover partially, and simmer the sauce for 45 minutes, stirring occasionally to prevent sticking.
8. Meanwhile, bring 4 quarts of water to a rolling boil in a large stockpot.
9. Add 1 tablespoon salt to the boiling water, then add the 12 ounces dried spaghetti noodles.
10. Cook the spaghetti for 9-11 minutes until al dente, testing for doneness by tasting a strand.
11. Reserve 1/2 cup pasta cooking water before draining the spaghetti in a colander.
12. Toss the drained spaghetti with the finished meat sauce, adding reserved pasta water as needed to achieve your desired consistency.
13. Stir in the freshly grated Parmesan cheese until melted and incorporated throughout the dish.
14. Garnish with the chopped fresh basil leaves just before serving. Various textures make this dish exceptional—the firm spaghetti provides satisfying chew against the velvety sauce, while the fresh basil adds bright herbal notes that cut through the richness. For a creative twist, serve individual portions in warmed bowls topped with extra Parmesan and a drizzle of olive oil.
Stuffed Bell Peppers with Ground Beef
For a comforting, all-in-one meal that delivers both nutrition and incredible flavor, stuffed bell peppers with ground beef are a classic choice that never disappoints. Following these simple, methodical steps will ensure you achieve perfectly tender peppers filled with a savory, well-seasoned mixture every single time.
Ingredients
- 4 large, vibrant bell peppers (any color)
- 1 pound of lean ground beef
- 1 cup of fluffy, cooked long-grain white rice
- 1 small yellow onion, finely diced
- 2 cloves of fresh garlic, minced
- 1 (15-ounce) can of rich, crushed tomatoes
- 1 cup of shredded sharp cheddar cheese
- 2 tablespoons of robust extra virgin olive oil
- 1 teaspoon of aromatic dried oregano
- 1/2 teaspoon of finely ground black pepper
- 1 teaspoon of coarse kosher salt
Instructions
- Preheat your oven to a steady 375°F (190°C).
- Slice the tops off the 4 large, vibrant bell peppers and carefully remove all seeds and white membranes from the inside.
- Bring a large pot of salted water to a rolling boil.
- Place the hollowed-out bell peppers into the boiling water and blanch them for exactly 4 minutes to soften slightly.
- Remove the peppers from the water and place them cut-side down on a clean kitchen towel to drain thoroughly. Tip: Thorough draining prevents a soggy final dish.
- Heat 2 tablespoons of robust extra virgin olive oil in a large skillet over medium-high heat until it shimmers.
- Add the 1 pound of lean ground beef to the hot skillet, breaking it apart with a wooden spoon.
- Cook the beef for 6-8 minutes, until it is fully browned and no pink remains.
- Add the 1 small, finely diced yellow onion and cook for 4-5 minutes, until the onion becomes translucent and soft.
- Stir in the 2 cloves of minced fresh garlic and cook for 1 minute, just until fragrant.
- Drain any excess grease from the skillet.
- Add the 1 cup of fluffy, cooked long-grain white rice, 1 (15-ounce) can of rich, crushed tomatoes, 1 teaspoon of aromatic dried oregano, 1 teaspoon of coarse kosher salt, and 1/2 teaspoon of finely ground black pepper to the skillet.
- Stir the mixture continuously until everything is heated through and well combined, about 3 minutes. Tip: Letting the filling cool slightly before stuffing makes it easier to handle.
- Stand the drained bell peppers upright in a 9×13 inch baking dish.
- Spoon the beef and rice filling evenly into each pepper, packing it down gently.
- Top each stuffed pepper generously with the 1 cup of shredded sharp cheddar cheese.
- Pour 1/4 cup of water into the bottom of the baking dish around the peppers.
- Cover the baking dish tightly with aluminum foil.
- Bake in the preheated 375°F oven for 25 minutes.
- Remove the foil and continue baking for another 10-15 minutes, until the cheese is bubbly and golden brown and the peppers are tender when pierced with a fork. Tip: For extra color and crispness, broil for the final 2-3 minutes, watching carefully.
As you cut into a pepper, the tender, yielding flesh gives way to the savory, richly seasoned filling. The melted sharp cheddar forms a perfect, gooey cap that contrasts beautifully with the hearty beef and rice. For a complete meal, serve them straight from the oven alongside a simple green salad dressed with a bright vinaigrette to cut through the richness.
Quick Beef and Cheese Empanadas
Empanadas offer the perfect handheld meal solution for busy weeknights, combining flaky pastry with savory fillings that satisfy both kids and adults alike. These quick beef and cheese versions come together in under an hour using simple ingredients you likely already have in your kitchen.
Ingredients
- 1 package of flaky refrigerated pie crusts
- 1 pound of lean ground beef
- 1 small yellow onion, finely diced
- 2 cloves of fresh garlic, minced
- 1 teaspoon of ground cumin
- 1 teaspoon of smoked paprika
- 1/2 teaspoon of chili powder
- 1/4 cup of tomato paste
- 1 cup of shredded sharp cheddar cheese
- 1 large egg, beaten
- 2 tablespoons of whole milk
- 1 tablespoon of olive oil
- 1/2 teaspoon of kosher salt
- 1/4 teaspoon of freshly ground black pepper
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until shimmering.
- Add the finely diced yellow onion and cook for 3-4 minutes until translucent and fragrant.
- Add the minced fresh garlic and cook for 30 seconds until aromatic.
- Add 1 pound of lean ground beef, breaking it up with a wooden spoon, and cook for 6-8 minutes until browned throughout.
- Sprinkle in 1 teaspoon of ground cumin, 1 teaspoon of smoked paprika, 1/2 teaspoon of chili powder, 1/2 teaspoon of kosher salt, and 1/4 teaspoon of freshly ground black pepper, stirring to coat the meat evenly.
- Mix in 1/4 cup of tomato paste and cook for 2 minutes to deepen the flavors.
- Transfer the beef mixture to a bowl and let it cool for 10 minutes to prevent the pastry from becoming soggy.
- Stir 1 cup of shredded sharp cheddar cheese into the cooled beef mixture until well combined.
- Unroll both flaky refrigerated pie crusts onto a lightly floured surface.
- Use a 4-inch round cutter to cut 12 circles from the pie crusts, re-rolling scraps as needed.
- Place 2 tablespoons of the beef and cheese filling in the center of each pastry circle.
- Fold each circle in half over the filling, creating a half-moon shape.
- Crimp the edges firmly with a fork to seal completely, which prevents filling leakage during baking.
- In a small bowl, whisk together 1 large beaten egg and 2 tablespoons of whole milk to create an egg wash.
- Brush the egg wash over each empanada to achieve a golden, glossy finish.
- Cut three small slits in the top of each empanada to allow steam to escape.
- Arrange the empanadas on the prepared baking sheet, spacing them 1 inch apart.
- Bake for 18-20 minutes until the pastry is golden brown and flaky.
- Let the empanadas cool on the baking sheet for 5 minutes before serving.
Buttery, flaky pastry gives way to a warmly spiced beef filling with pockets of melted cheddar cheese in every bite. Serve these empanadas alongside a crisp green salad for a complete meal, or pack them cold for a satisfying lunch that travels well.
Ground Beef and Eggplant Skillet
Ready to transform simple ingredients into a comforting one-pan wonder? This ground beef and eggplant skillet combines savory meat with creamy vegetables in under 30 minutes, making it perfect for busy weeknights when you want something satisfying without the fuss.
Ingredients
- 1 pound lean ground beef (85/15 blend)
- 1 medium eggplant, cut into ½-inch cubes
- 1 yellow onion, finely diced
- 3 cloves garlic, minced
- 2 tablespoons rich extra virgin olive oil
- 1 cup crushed tomatoes with basil
- 1 teaspoon smoked paprika
- ½ teaspoon coarse kosher salt
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons chopped fresh parsley
Instructions
- Heat 2 tablespoons of rich extra virgin olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
- Add 1 finely diced yellow onion and cook until translucent and slightly golden around the edges, approximately 5 minutes, stirring occasionally with a wooden spoon.
- Add 3 minced garlic cloves and cook for exactly 1 minute until fragrant but not browned.
- Push the onion and garlic mixture to the sides of the skillet and add 1 pound of lean ground beef, breaking it apart with your spoon into small crumbles.
- Cook the beef undisturbed for 3 minutes to develop a golden-brown crust on one side before stirring.
- Sprinkle 1 teaspoon of smoked paprika, ½ teaspoon of coarse kosher salt, and ¼ teaspoon of freshly ground black pepper evenly over the beef mixture.
- Add 1 medium eggplant cut into ½-inch cubes and stir to combine all ingredients thoroughly.
- Cook for 8-10 minutes, stirring every 2 minutes, until the eggplant becomes tender and slightly translucent around the edges.
- Pour in 1 cup of crushed tomatoes with basil, scraping any browned bits from the bottom of the skillet to incorporate flavorful fond.
- Reduce heat to low, cover the skillet, and simmer for 7 minutes to allow the flavors to meld together.
- Remove from heat and stir in 2 tablespoons of chopped fresh parsley until evenly distributed.
The tender eggplant melts into the savory beef, creating a creamy texture that contrasts beautifully with the slight chew of the meat. Serve this skillet straight from the pan over creamy polenta or stuff it into warm pita breads for a handheld meal that’s equally satisfying.
Beef and Macaroni Skillet Dinner
Cooking a satisfying weeknight dinner doesn’t have to be complicated or time-consuming. This beef and macaroni skillet dinner comes together in one pan with simple ingredients you likely already have on hand. Let’s walk through each step together to create a comforting meal your whole family will love.
Ingredients
– 1 pound fresh ground beef
– 1 medium yellow onion, finely diced
– 2 cloves garlic, freshly minced
– 1 (15-ounce) can crushed tomatoes with rich tomato flavor
– 2 cups elbow macaroni, dried
– 2 cups beef broth, savory and warm
– 1 cup sharp cheddar cheese, freshly shredded
– 2 tablespoons rich extra virgin olive oil
– 1 teaspoon fine sea salt
– ½ teaspoon coarsely ground black pepper
Instructions
1. Heat 2 tablespoons of rich extra virgin olive oil in a large skillet over medium-high heat until shimmering.
2. Add 1 pound of fresh ground beef, breaking it apart with a wooden spoon into small crumbles.
3. Cook the beef for 5-7 minutes until browned throughout, stirring occasionally to prevent sticking.
4. Add 1 finely diced medium yellow onion and cook for 3-4 minutes until translucent and fragrant.
5. Stir in 2 cloves of freshly minced garlic and cook for 1 minute until aromatic but not browned.
6. Pour in 2 cups of dried elbow macaroni, spreading it evenly across the skillet.
7. Add the entire 15-ounce can of crushed tomatoes with rich tomato flavor and 2 cups of savory beef broth.
8. Season with 1 teaspoon of fine sea salt and ½ teaspoon of coarsely ground black pepper, stirring to combine.
9. Bring the mixture to a boil, then reduce heat to low and cover with a tight-fitting lid.
10. Simmer for 12-15 minutes until the macaroni is al dente and most liquid is absorbed.
11. Remove from heat and stir in 1 cup of freshly shredded sharp cheddar cheese until melted and creamy.
12. Let the skillet rest for 3 minutes off heat to allow the sauce to thicken slightly. Zesty with savory beef and tangy tomatoes, this one-pan wonder delivers perfectly cooked macaroni in a rich, cheesy sauce. The texture balances tender pasta with meaty crumbles, while the melted cheddar creates a creamy coating that clings to every bite. Try serving it straight from the skillet with a sprinkle of fresh parsley or alongside crisp garlic bread for dipping into the remaining sauce.
Beef and Zucchini Lasagna
You’ll love how this beef and zucchini lasagna transforms classic comfort food into a lighter, veggie-packed masterpiece. By swapping traditional pasta for thin zucchini slices, we’re building layers of savory beef, creamy ricotta, and melted cheese that bake up bubbly and golden. Follow each step carefully, and you’ll have a crowd-pleasing dish that’s as satisfying to make as it is to eat.
Ingredients
- 1 pound lean ground beef
- 2 medium firm zucchini, sliced lengthwise into ¼-inch thick strips
- 24 ounces smooth ricotta cheese
- 1 large farm-fresh egg, lightly beaten
- 2 cups shredded low-moisture mozzarella cheese
- ½ cup freshly grated Parmesan cheese
- 3 cups robust marinara sauce
- 2 tablespoons rich extra virgin olive oil
- 2 cloves aromatic garlic, minced
- 1 teaspoon dried oregano
- ½ teaspoon finely ground black pepper
- ½ teaspoon kosher salt
Instructions
- Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish with olive oil.
- Heat 1 tablespoon of extra virgin olive oil in a large skillet over medium-high heat until shimmering.
- Add the lean ground beef and cook for 6–8 minutes, breaking it up with a spatula until no pink remains.
- Stir in the minced garlic and dried oregano, cooking for 1 minute until fragrant.
- Pour in the robust marinara sauce, bring to a simmer, and cook for 5 minutes, then remove from heat.
- In a medium bowl, combine the smooth ricotta cheese, beaten farm-fresh egg, finely ground black pepper, and kosher salt, mixing until fully incorporated.
- Arrange a single layer of ¼-inch thick zucchini strips to cover the bottom of the prepared baking dish.
- Spread half of the ricotta mixture evenly over the zucchini layer using a spatula.
- Spoon half of the beef and marinara sauce over the ricotta, spreading it into an even layer.
- Sprinkle 1 cup of shredded low-moisture mozzarella cheese over the sauce.
- Repeat the layers: zucchini strips, remaining ricotta, remaining beef sauce, and remaining mozzarella.
- Top evenly with the freshly grated Parmesan cheese.
- Cover the dish tightly with aluminum foil and bake at 375°F for 30 minutes.
- Remove the foil and bake for another 15–20 minutes until the cheese is golden and bubbly.
- Let the lasagna rest at room temperature for 10 minutes before slicing to set the layers.
Each slice reveals tender zucchini that holds its shape against the hearty beef and creamy cheeses. The Parmesan forms a savory crust that contrasts beautifully with the moist interior, making it ideal for serving with a crisp green salad to balance the richness. For a creative twist, try individual portions baked in ramekins for easy entertaining.
Beef and Black Bean Burritos
Wondering how to create restaurant-quality burritos at home? These beef and black bean burritos combine savory ground beef with creamy beans and vibrant seasonings, wrapped in warm tortillas for a satisfying meal that’s perfect for weeknight dinners or meal prep. Follow these straightforward steps to build flavorful, well-stuffed burritos that hold together beautifully.
Ingredients
- 1 lb lean ground beef (85/15 blend)
- 1 tbsp robust extra virgin olive oil
- 1 medium yellow onion, finely diced
- 2 cloves fresh garlic, minced
- 1 tsp aromatic ground cumin
- 1 tsp smoky chili powder
- 1/2 tsp fine sea salt
- 1 (15 oz) can black beans, rinsed and drained
- 4 large (10-inch) flour tortillas
- 1 cup shredded Monterey Jack cheese
- 1/4 cup fresh cilantro, chopped
- 1/2 cup tangy salsa
Instructions
- Heat 1 tbsp robust extra virgin olive oil in a large skillet over medium-high heat until shimmering.
- Add 1 medium yellow onion, finely diced, and cook for 4-5 minutes until translucent and lightly golden.
- Add 2 cloves fresh garlic, minced, and sauté for 1 minute until fragrant.
- Add 1 lb lean ground beef, breaking it apart with a wooden spoon, and cook for 6-7 minutes until no pink remains.
- Sprinkle in 1 tsp aromatic ground cumin, 1 tsp smoky chili powder, and 1/2 tsp fine sea salt, stirring to coat the beef evenly.
- Stir in 1 (15 oz) can black beans, rinsed and drained, and cook for 2 minutes until heated through.
- Warm 4 large (10-inch) flour tortillas in a dry skillet over medium heat for 30 seconds per side until pliable.
- Spoon 1/4 of the beef and bean mixture onto the center of each tortilla, leaving a 2-inch border at the bottom.
- Sprinkle 1/4 cup shredded Monterey Jack cheese over the filling on each tortilla.
- Top each with 1 tbsp fresh cilantro, chopped, and 2 tbsp tangy salsa.
- Fold the bottom edge of the tortilla up over the filling, then fold in the sides, and roll tightly away from you to form a secure burrito.
- Place the burritos seam-side down in the warm skillet and cook for 2-3 minutes per side until golden brown and crisp.
Soft, warm tortillas give way to a hearty filling where seasoned beef mingles with creamy black beans and melted cheese. The crisp exterior contrasts beautifully with the tender interior, while fresh cilantro and zesty salsa cut through the richness. Serve these burritos sliced in half to showcase the colorful layers, or wrap them in foil for a portable lunch that stays warm for hours.
Beef and Sweet Potato Shepherd’s Pie
Just imagine coming home to the comforting aroma of savory beef and sweet potatoes mingling together in this classic dish with a modern twist. Join me as we methodically build layers of flavor that will make your kitchen smell like pure comfort. This step-by-step guide will ensure even beginner cooks create a perfect shepherd’s pie every single time.
Ingredients
– 1.5 lbs lean ground beef
– 2 large sweet potatoes, peeled and cubed
– 1 yellow onion, finely diced
– 2 cloves fresh garlic, minced
– 1 cup frozen sweet corn kernels
– 1 cup frozen green peas
– 1/4 cup rich beef broth
– 2 tbsp Worcestershire sauce
– 1/4 cup heavy cream
– 2 tbsp unsalted butter
– 1 tsp kosher salt
– 1/2 tsp freshly ground black pepper
– 1/2 tsp smoked paprika
Instructions
1. Place the peeled and cubed sweet potatoes in a large pot and cover with cold water by 1 inch.
2. Bring the pot to a boil over high heat, then reduce to medium and cook for 15-18 minutes until the potatoes are fork-tender.
3. While potatoes cook, heat a large skillet over medium-high heat and add the lean ground beef, breaking it up with a wooden spoon.
4. Cook the beef for 6-8 minutes until browned and no pink remains, then transfer to a plate using a slotted spoon.
5. Add the finely diced yellow onion to the same skillet and cook for 4-5 minutes until translucent and fragrant.
6. Stir in the minced fresh garlic and cook for 1 minute until aromatic but not browned.
7. Return the cooked beef to the skillet along with the frozen sweet corn and frozen green peas.
8. Pour in the rich beef broth and Worcestershire sauce, then season with kosher salt, freshly ground black pepper, and smoked paprika.
9. Simmer the mixture for 5 minutes until the liquid reduces slightly, then transfer to a 9×13 baking dish.
10. Drain the cooked sweet potatoes thoroughly and return them to the hot pot.
11. Add the heavy cream and unsalted butter to the potatoes, then mash until smooth and creamy.
12. Spread the mashed sweet potatoes evenly over the beef mixture in the baking dish, creating decorative peaks with a fork.
13. Bake at 375°F for 25-30 minutes until the filling is bubbly and the potato topping develops golden-brown spots.
14. Let the shepherd’s pie rest for 10 minutes before serving to allow the layers to set properly.
Ultimate comfort awaits with the creamy sweet potato topping contrasting beautifully against the savory beef filling. The natural sweetness of the potatoes balances the rich umami flavors, while the corn and peas add delightful pops of texture. Consider serving individual portions in ramekins for an elegant presentation that maintains the perfect crust-to-filling ratio in every bite.
Summary
Perfect for budget-conscious home cooks, these 20 ground beef recipes prove that delicious meals don’t have to break the bank. We hope you find some new family favorites! Try a recipe, leave a comment with your top pick, and share this roundup on Pinterest to help other cooks discover affordable, tasty dinner ideas.
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
