18 Delicious Cooked Ground Beef Recipes Easy to Make

Perfect for those busy weeknights or when you’re craving something hearty, ground beef is the ultimate kitchen hero waiting to transform into a variety of mouthwatering meals. From cozy classics to exciting new twists, our roundup of 18 Delicious Cooked Ground Beef Recipes Easy to Make promises to inspire your next dinner adventure. Let’s dive into these flavorful, fuss-free dishes that are sure to please everyone at the table!

Classic Beef Tacos

Zesty and timeless, the Classic Beef Tacos stand as a testament to the beauty of simplicity in cooking, offering a symphony of flavors that dance harmoniously with every bite. This dish, a staple in many households, is a celebration of texture and taste, inviting you to explore the depths of culinary tradition with a touch of personal flair.

Ingredients

• 1 lb ground beef (I find 80/20 fat ratio perfect for juicy tacos)
• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 small onion, finely diced (white onions add a nice sharpness)
• 2 cloves garlic, minced (freshly minced garlic makes all the difference)
• 1 packet taco seasoning (or 2 tbsp homemade blend for those who love to customize)
• 1/2 cup water (to help the seasoning meld beautifully with the beef)
• 8 small corn tortillas (warmed slightly for that perfect pliability)
• 1 cup shredded lettuce (for a crisp contrast)
• 1/2 cup diced tomatoes (ripe and juicy, they add a fresh burst)
• 1/2 cup shredded cheddar cheese (sharp cheddar brings a lovely tang)
• 1/4 cup sour cream (a dollop adds a creamy coolness)
• 1/4 cup chopped cilantro (for a bright, herbal finish)

Instructions

1. Heat the extra virgin olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add the finely diced onion, sautéing until translucent, roughly 3 minutes, stirring occasionally to prevent burning.
3. Stir in the minced garlic, cooking for just 30 seconds until fragrant, being careful not to let it brown.
4. Increase the heat to medium-high and add the ground beef, breaking it apart with a spoon, and cook until no longer pink, about 5 minutes.
5. Sprinkle the taco seasoning over the beef, followed by the water, stirring well to combine. Reduce heat to low and simmer for 5 minutes, allowing the flavors to meld.
6. While the beef simmers, warm the corn tortillas in a dry skillet over medium heat for about 30 seconds per side, or until pliable.
7. Assemble the tacos by spooning the beef mixture onto each tortilla, then topping with shredded lettuce, diced tomatoes, shredded cheddar cheese, a dollop of sour cream, and a sprinkle of chopped cilantro.

Hearty and flavorful, these Classic Beef Tacos offer a delightful crunch from the fresh toppings against the savory, spiced beef. For an extra touch of elegance, serve them on a platter with lime wedges and a side of pickled jalapeños to elevate the dining experience.

Beef and Cheese Stuffed Peppers

Craving a dish that marries the heartiness of beef with the creamy allure of melted cheese, all nestled within the sweet embrace of a bell pepper? These Beef and Cheese Stuffed Peppers are a symphony of flavors and textures, perfect for a cozy dinner that feels both indulgent and wholesome.

Ingredients

• 4 large bell peppers, any color (I love the vibrant contrast of red and yellow for presentation)
• 1 lb ground beef (85% lean for the perfect balance of flavor and juiciness)
• 1 cup cooked white rice (day-old rice works wonders here for texture)
• 1 cup shredded cheddar cheese (sharp cheddar adds a delightful tang)
• 1/2 cup diced onion (yellow onions for their sweetness when caramelized)
• 2 cloves garlic, minced (freshly minced garlic elevates the dish immensely)
• 1 tbsp extra virgin olive oil (my go-to for sautéing)
• 1 tsp salt (kosher salt for its clean taste)
• 1/2 tsp black pepper (freshly ground for the best flavor)
• 1/2 tsp paprika (smoked paprika adds a subtle depth)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s perfectly heated for baking the peppers.
2. Cut the tops off the bell peppers and remove the seeds and membranes, creating a hollow cavity for stuffing.
3. Heat the olive oil in a large skillet over medium heat, then sauté the onions until translucent, about 5 minutes.
4. Add the minced garlic and ground beef to the skillet, breaking the beef apart with a spoon, and cook until the beef is no longer pink, about 7 minutes.
5. Stir in the cooked rice, salt, black pepper, and paprika, mixing well to combine all the flavors.
6. Remove the skillet from heat and fold in half of the shredded cheddar cheese, allowing the residual heat to melt it slightly.
7. Stuff each bell pepper with the beef and rice mixture, packing it gently to fill the cavity.
8. Sprinkle the remaining cheddar cheese on top of each stuffed pepper for a golden, cheesy crust.
9. Place the stuffed peppers in a baking dish and bake for 25-30 minutes, until the peppers are tender and the cheese is bubbly and slightly browned.
10. Let the peppers rest for 5 minutes before serving to allow the flavors to meld beautifully.

Remarkably, these stuffed peppers offer a delightful contrast between the tender, sweet bell pepper and the savory, cheesy filling. Serve them atop a bed of fresh arugula for a pop of color and a peppery bite, or alongside a dollop of sour cream to complement the richness of the beef and cheese.

Homemade Beef Burgers

On a day like today, where the warmth of summer beckons for gatherings and shared meals, nothing quite satisfies like a perfectly crafted homemade beef burger. Its juicy interior and charred exterior promise a symphony of flavors, ready to elevate any casual dining experience into something memorable.

Ingredients

• 1 lb ground beef (80/20 blend for the perfect fat ratio)
• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 tsp salt (I swear by sea salt for its clean taste)
• 1/2 tsp black pepper (freshly ground, if you please)
• 4 brioche buns (their buttery softness is unmatched)
• 4 slices cheddar cheese (sharp for a bold flavor)
• 1 tbsp unsalted butter (room temperature for easy spreading)

Instructions

1. Preheat your grill or skillet to medium-high heat, aiming for 375°F to ensure a good sear without burning.
2. Gently mix the ground beef with salt and pepper in a bowl, being careful not to overwork the meat to keep the burgers tender.
3. Divide the mixture into 4 equal portions, shaping each into a patty slightly larger than your buns to account for shrinkage.
4. Brush each patty with extra virgin olive oil to prevent sticking and enhance browning.
5. Place the patties on the grill or skillet, cooking for 4 minutes on the first side for a deep crust.
6. Flip the burgers, adding a slice of cheddar cheese to each, and cook for another 3 minutes for medium doneness.
7. Lightly toast the brioche buns on the grill for 1 minute, spreading with unsalted butter for extra richness.
8. Assemble the burgers, starting with the bottom bun, followed by the cheesy patty, and finally the top bun.

Kneading the meat just enough ensures a juicy bite, while the high heat locks in those savory juices. Serve these burgers with a side of crispy sweet potato fries or a fresh arugula salad for a contrast in textures that’s simply divine.

Beef and Mushroom Stroganoff

Rich in flavor and comforting in every bite, Beef and Mushroom Stroganoff is a classic dish that marries tender strips of beef with earthy mushrooms in a creamy, savory sauce. Perfect for a cozy dinner, this recipe promises to deliver both elegance and heartiness on your plate.

Ingredients

• 1.5 lbs beef sirloin, thinly sliced (I find that freezing the beef for 20 minutes makes slicing a breeze.)
• 2 cups mushrooms, sliced (Cremini mushrooms add a lovely depth, but button mushrooms work just as well.)
• 1 large onion, finely chopped (A sweet Vidalia onion brings a subtle sweetness that balances the dish.)
• 2 cloves garlic, minced (Freshly minced garlic is non-negotiable for that punch of flavor.)
• 1 cup beef broth (Homemade broth is ideal, but a good quality store-bought version will do.)
• 1 cup sour cream (Full-fat sour cream ensures a luxuriously creamy sauce.)
• 2 tbsp all-purpose flour (This is just enough to thicken the sauce without making it gluey.)
• 2 tbsp extra virgin olive oil (My go-to for its fruity notes.)
• 1 tbsp Dijon mustard (A secret ingredient that adds a slight tang and complexity.)
• Salt and freshly ground black pepper (To season the beef and sauce perfectly.)
• 1/2 tsp paprika (A hint of smokiness elevates the overall flavor profile.)
• Fresh parsley, chopped (For garnish, adding a pop of color and freshness.)

Instructions

1. Heat the olive oil in a large skillet over medium-high heat until shimmering.
2. Season the beef slices with salt, pepper, and paprika, then add to the skillet. Sear until browned on all sides, about 3-4 minutes total. Remove and set aside.
3. In the same skillet, add the onions and mushrooms. Cook until the onions are translucent and the mushrooms have released their moisture, about 5 minutes.
4. Stir in the garlic and Dijon mustard, cooking for another minute until fragrant.
5. Sprinkle the flour over the vegetables, stirring to coat evenly, and cook for 2 minutes to remove the raw flour taste.
6. Gradually whisk in the beef broth, ensuring no lumps remain. Bring to a simmer and cook until the sauce thickens slightly, about 3-4 minutes.
7. Reduce the heat to low and stir in the sour cream until fully incorporated. Return the beef to the skillet, heating through for another 2 minutes.
8. Adjust seasoning with salt and pepper if needed. Garnish with fresh parsley before serving.

Just as the first bite promises, this Beef and Mushroom Stroganoff is a harmonious blend of textures and flavors—tender beef, silky sauce, and the umami richness of mushrooms. Serve it over a bed of buttery egg noodles or alongside a crisp green salad for a meal that feels both indulgent and balanced.

Spicy Beef Chili

Just as the seasons shift, so do our cravings, and nothing satisfies quite like a bowl of Spicy Beef Chili on a brisk evening. This dish, a harmonious blend of heat and heartiness, promises to warm you from the inside out, with layers of flavor that unfold with every spoonful.

Ingredients

• 1 lb ground beef (I opt for 80/20 for that perfect balance of lean and fat)
• 1 tbsp extra virgin olive oil (my kitchen staple for its fruity notes)
• 1 large onion, diced (yellow onions are my go-to for their sweetness)
• 3 cloves garlic, minced (freshly minced makes all the difference)
• 1 tbsp chili powder (adjust based on your heat preference)
• 1 tsp ground cumin (for that earthy depth)
• 1 can (15 oz) kidney beans, drained and rinsed (I love the texture they add)
• 1 can (14.5 oz) diced tomatoes (fire-roasted bring a smoky nuance)
• 2 cups beef broth (homemade elevates the dish, but store-bought works in a pinch)
• Salt to taste (I start with 1/2 tsp and adjust from there)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the diced onion, cooking until translucent, roughly 5 minutes, stirring occasionally.
3. Stir in the minced garlic, chili powder, and cumin, cooking for 1 minute until fragrant.
4. Increase the heat to medium-high and add the ground beef, breaking it apart with a spoon, and cook until no longer pink, about 5 minutes.
5. Pour in the diced tomatoes, kidney beans, and beef broth, bringing the mixture to a boil.
6. Reduce the heat to low, cover, and simmer for 30 minutes, stirring occasionally to prevent sticking.
7. Season with salt, tasting and adjusting as needed, then simmer uncovered for an additional 10 minutes to thicken.

Comforting yet bold, this Spicy Beef Chili boasts a velvety texture with a kick that lingers pleasantly. Serve it topped with a dollop of sour cream or a sprinkle of sharp cheddar for a delightful contrast, or alongside a slice of cornbread to soak up every last bit.

Beef and Potato Hash

Unveiling the comforting embrace of a classic, our Beef and Potato Hash is a hearty dish that marries the robustness of beef with the earthy sweetness of potatoes, creating a symphony of flavors that’s both grounding and indulgent.

Ingredients

• 1 lb ground beef (I opt for 85% lean for that perfect balance of flavor and juiciness)
• 2 cups diced Yukon gold potatoes (their buttery texture is unbeatable)
• 1 medium onion, finely chopped (yellow onions are my go-to for their sweetness)
• 2 tbsp extra virgin olive oil (the fruity notes elevate the dish)
• 1 tsp smoked paprika (for that hint of smokiness)
• Salt and freshly ground black pepper (to season layers as we cook)
• 2 large eggs (room temperature eggs blend more smoothly)
• Fresh parsley, chopped (for a bright finish)

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add the diced potatoes, spreading them in an even layer. Cook undisturbed for 5 minutes to achieve a golden crust, then stir and cook for another 5 minutes until tender.
3. Push potatoes to one side of the skillet. Add the ground beef and chopped onion to the other side, breaking the beef into small pieces with a spatula. Cook until the beef is no longer pink, about 6 minutes.
4. Sprinkle smoked paprika, salt, and pepper over the beef and potatoes, then stir everything together. Cook for another 2 minutes to meld the flavors.
5. Create two wells in the hash and crack an egg into each. Cover the skillet and cook on low heat until the egg whites are set but yolks are still runny, about 4 minutes.
6. Garnish with chopped parsley before serving.

The hash boasts a delightful contrast of textures—crispy potatoes, tender beef, and creamy eggs. Serve it straight from the skillet for a rustic presentation, or top with avocado slices for an extra layer of richness.

Beef and Broccoli Stir Fry

Just when you thought weeknight dinners couldn’t get any easier, this Beef and Broccoli Stir Fry comes along to prove otherwise. A harmonious blend of tender beef and crisp broccoli, all enveloped in a rich, savory sauce, this dish is a testament to the beauty of simplicity and flavor.

Ingredients

• 1 lb flank steak, thinly sliced against the grain (for maximum tenderness)
• 3 cups broccoli florets (I love the crunch of fresh broccoli, but frozen works in a pinch)
• 2 tbsp extra virgin olive oil (my kitchen staple for stir-frying)
• 3 cloves garlic, minced (because garlic makes everything better)
• 1/2 cup low-sodium soy sauce (to control the saltiness)
• 1/4 cup brown sugar (for that perfect sweet and salty balance)
• 1 tsp ginger, grated (fresh ginger adds a zing that powdered just can’t match)
• 1 tbsp cornstarch (to thicken the sauce beautifully)
• 1/2 cup water (to help create the sauce)

Instructions

1. In a small bowl, whisk together soy sauce, brown sugar, grated ginger, cornstarch, and water until smooth. Set aside.
2. Heat olive oil in a large skillet or wok over medium-high heat until shimmering, about 1 minute.
3. Add the thinly sliced flank steak to the skillet, spreading it out in a single layer. Cook undisturbed for 2 minutes to allow a nice sear, then stir-fry for another 2 minutes until just cooked through. Remove steak from skillet and set aside.
4. In the same skillet, add a bit more olive oil if needed, then toss in the broccoli florets. Stir-fry for 3 minutes until bright green and slightly tender but still crisp.
5. Add the minced garlic to the broccoli and stir-fry for 30 seconds until fragrant.
6. Return the cooked steak to the skillet, then pour the prepared sauce over everything. Stir well to coat and cook for another 2 minutes until the sauce thickens and everything is heated through.

The final dish boasts a delightful contrast between the tender beef and the crisp-tender broccoli, all coated in a glossy, flavorful sauce that’s just the right balance of sweet and savory. Try serving it over a bed of steamed jasmine rice or alongside a simple cucumber salad for a complete meal that’s sure to impress.

Cheesy Beef Quesadillas

Kickstarting our culinary journey today, we delve into the art of crafting the perfect Cheesy Beef Quesadillas, a dish that marries the robustness of seasoned beef with the creamy melt of premium cheeses, all encased in a golden, crispy tortilla.

Ingredients

• 1 lb ground beef (I find 80/20 beef offers the perfect balance of flavor and juiciness)
• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 tsp cumin (toasted and ground for an aromatic depth)
• 1 tsp chili powder (adjust based on your heat preference)
• 1/2 tsp salt (I prefer sea salt for its clean taste)
• 1/2 tsp black pepper (freshly ground)
• 4 large flour tortillas (homestyle, for that authentic touch)
• 2 cups shredded Mexican blend cheese (the meltier, the better)
• 1/4 cup chopped cilantro (for a fresh, herby finish)
• 1/2 cup diced onions (I like them crisp for texture)
• 1 jalapeño, finely diced (optional, for those who dare)

Instructions

1. Heat the extra virgin olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add the ground beef, breaking it apart with a spatula, and cook until no longer pink, approximately 5 minutes.
3. Sprinkle in the cumin, chili powder, salt, and black pepper, stirring to evenly coat the beef. Cook for another 2 minutes to meld the flavors.
4. Remove the skillet from heat and transfer the beef to a bowl, leaving any excess fat behind.
5. Wipe the skillet clean with a paper towel and return it to medium heat.
6. Place one tortilla in the skillet, sprinkle 1/2 cup of cheese evenly over half of the tortilla, then top with 1/4 of the beef mixture, some onions, cilantro, and jalapeño if using.
7. Fold the tortilla over the filling, pressing down gently with the spatula, and cook for 2-3 minutes per side, until golden and crispy.
8. Repeat with the remaining tortillas and filling.
9. Let the quesadillas rest for a minute before cutting into wedges; this allows the cheese to set slightly for cleaner slices.

Golden and inviting, these quesadillas boast a satisfying crunch giving way to a molten, cheesy interior, with the beef’s spices shining through. Serve them with a dollop of sour cream or a vibrant salsa verde for an extra layer of flavor.

Beef Meatballs in Tomato Sauce

Mouthwatering and hearty, these Beef Meatballs in Tomato Sauce are a classic dish that never fails to comfort. Perfectly seasoned and simmered in a rich, aromatic sauce, they’re a testament to the beauty of simple ingredients coming together.

Ingredients

• 1 lb ground beef (I find an 80/20 mix offers the perfect balance of flavor and juiciness)
• 1/2 cup breadcrumbs (I like to use panko for a lighter texture)
• 1/4 cup grated Parmesan cheese (the real deal, please!)
• 1 large egg (room temperature eggs bind the mixture better)
• 2 cloves garlic, minced (freshly minced garlic is non-negotiable for me)
• 1/2 tsp salt (I prefer sea salt for its clean taste)
• 1/4 tsp black pepper (freshly ground makes all the difference)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 24 oz canned tomato sauce (I opt for San Marzano tomatoes for their sweetness)
• 1 tsp dried oregano (rubbed between fingers to release its oils)

Instructions

1. In a large bowl, combine the ground beef, breadcrumbs, Parmesan cheese, egg, minced garlic, salt, and black pepper. Mix gently with your hands until just combined—overmixing can lead to tough meatballs.
2. Shape the mixture into 1.5-inch meatballs, placing them on a plate as you go. This recipe should yield about 20 meatballs.
3. Heat the olive oil in a large skillet over medium heat. Once hot, add the meatballs in batches, ensuring not to overcrowd the pan. Brown them on all sides, about 2 minutes per side, then remove and set aside.
4. In the same skillet, add the tomato sauce and dried oregano, stirring to combine. Bring to a gentle simmer over low heat.
5. Return the meatballs to the skillet, nestling them into the sauce. Cover and simmer for 20 minutes, until the meatballs are cooked through.
6. Tip: For an even richer flavor, let the meatballs sit in the sauce for 10 minutes off the heat before serving.

Nowhere does comfort food shine brighter than in these tender meatballs, bathed in a velvety tomato sauce. Serve them over a bed of creamy polenta or alongside crusty bread to soak up every last drop of sauce.

Beef and Bean Burritos

Glistening under the warm glow of the kitchen light, these Beef and Bean Burritos are a hearty embrace of flavors, perfectly wrapped in a soft tortilla. Each bite promises a delightful contrast between the savory beef and the creamy beans, making it an irresistible meal for any day of the week.

Ingredients

• 1 lb ground beef (I find 80/20 works best for flavor and juiciness)
• 1 can (15 oz) refried beans (I swear by the traditional style for that authentic taste)
• 1 cup shredded cheddar cheese (sharp cheddar adds a nice bite)
• 4 large flour tortillas (warmed to room temp for easier rolling)
• 1 tbsp olive oil (extra virgin is my kitchen staple)
• 1/2 cup diced onions (yellow onions for their sweetness)
• 1 tsp ground cumin (toasted and freshly ground if possible)
• 1/2 tsp chili powder (adjust based on your heat preference)
• Salt to taste (I like to use sea salt for its clean flavor)

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add diced onions to the skillet, sautéing until translucent, roughly 3 minutes, stirring occasionally to prevent burning.
3. Increase heat to medium-high, add ground beef, breaking it apart with a spoon, and cook until no pink remains, about 5 minutes. Tip: Draining excess fat here ensures your burritos aren’t greasy.
4. Stir in refried beans, cumin, chili powder, and salt, mixing thoroughly until the beans are fully incorporated and the mixture is heated through, about 3 minutes. Tip: Letting the mixture simmer for an extra minute deepens the flavors.
5. Lay a tortilla flat on a clean surface, spoon 1/4 of the beef and bean mixture onto the center, then sprinkle with cheddar cheese. Tip: Leaving a 1-inch border around the edges makes rolling easier.
6. Fold the sides of the tortilla inward, then roll from the bottom up, tucking the filling in as you go, to form a tight burrito.
7. Repeat with remaining tortillas and filling.
8. For a crispy exterior, heat a clean skillet over medium heat and place the burritos seam-side down, cooking for 2-3 minutes per side until golden brown.

Out of the skillet, these burritos boast a crispy golden shell giving way to a molten center of cheesy, spiced beef and beans. Serve them with a side of cool sour cream or a vibrant salsa to cut through the richness, making each bite a perfect harmony of textures and flavors.

Beef Shepherd’s Pie

Comforting yet sophisticated, Beef Shepherd’s Pie is a timeless classic that marries hearty ground beef with a velvety layer of mashed potatoes, baked to golden perfection. This dish is a celebration of simplicity and depth, offering a satisfying meal that feels both rustic and refined.

Ingredients

• 1 lb ground beef (I opt for 85% lean for the perfect balance of flavor and juiciness)
• 1 large onion, finely diced (yellow onions are my preference for their sweetness)
• 2 carrots, diced (about 1 cup, for a hint of natural sweetness and color)
• 1 cup frozen peas (no need to thaw, they’ll cook perfectly in the oven)
• 2 cloves garlic, minced (because fresh garlic makes everything better)
• 2 tbsp tomato paste (adds a rich, umami depth to the beef)
• 1 tbsp Worcestershire sauce (a splash for that unmistakable savory tang)
• 1 cup beef broth (low-sodium to control the saltiness)
• 2 lbs Yukon Gold potatoes, peeled and quartered (their buttery texture makes the best mash)
• 1/2 cup whole milk (warmed slightly, for smoother mashed potatoes)
• 4 tbsp unsalted butter (room temperature, for richness)
• Salt and pepper (to season every layer of flavor)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a large skillet over medium heat, brown the ground beef, breaking it apart with a spoon, until no pink remains, about 5-7 minutes. Tip: Don’t overcrowd the pan to get a nice sear.
3. Add the diced onion and carrots to the skillet, cooking until softened, about 5 minutes. Stir in the garlic and cook for another minute until fragrant.
4. Mix in the tomato paste and Worcestershire sauce, coating the beef and vegetables evenly. Pour in the beef broth, bring to a simmer, and let it reduce slightly, about 3 minutes. Fold in the frozen peas, then remove from heat.
5. While the beef mixture simmers, boil the potatoes in salted water until tender, about 15 minutes. Drain well, then return to the pot.
6. Mash the potatoes with milk and butter until smooth and creamy. Season with salt and pepper to taste. Tip: For extra fluffy potatoes, mash them while they’re still hot.
7. Transfer the beef mixture to a baking dish, spreading it evenly. Spoon the mashed potatoes over the top, using a fork to create peaks that will crisp up in the oven.
8. Bake for 20-25 minutes, or until the topping is golden and the edges are bubbly. Tip: Place a baking sheet underneath to catch any spills.

This Beef Shepherd’s Pie emerges from the oven with a comforting aroma, the mashed potatoes golden and crisp on top, giving way to a rich, savory filling beneath. Serve it straight from the dish for a family-style meal that’s as visually appealing as it is delicious.

Beef and Spinach Lasagna

Zesty and rich, this Beef and Spinach Lasagna layers tender pasta with a hearty meat sauce and creamy ricotta, all enveloped in a blanket of melted mozzarella. It’s a dish that promises comfort with every forkful, perfect for gatherings or a cozy night in.

Ingredients

• 1 lb ground beef (I opt for 85% lean for the perfect balance of flavor and juiciness)
• 2 cups fresh spinach, tightly packed (baby spinach works wonders here)
• 15 oz ricotta cheese (whole milk ricotta adds a luxurious creaminess)
• 2 cups shredded mozzarella cheese (I love the stretchiness of freshly shredded)
• 1/2 cup grated Parmesan cheese (the nuttier, the better)
• 1 large egg, room temperature (it blends smoother into the ricotta)
• 2 cloves garlic, minced (freshly minced garlic is my secret weapon)
• 24 oz jar of marinara sauce (homemade or your favorite store-bought brand)
• 9 lasagna noodles (no-boil noodles save time without sacrificing texture)
• 1 tbsp extra virgin olive oil (my go-to for sautéing)
• 1 tsp salt (I prefer sea salt for its clean taste)
• 1/2 tsp black pepper (freshly ground adds a nice kick)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s perfectly heated for baking.
2. Heat 1 tbsp extra virgin olive oil in a large skillet over medium heat. Add 1 lb ground beef, breaking it apart with a spoon, and cook until no pink remains, about 5-7 minutes.
3. Add 2 cloves minced garlic to the beef, sautéing for 1 minute until fragrant. Tip: Don’t let the garlic burn, or it’ll turn bitter.
4. Stir in 24 oz marinara sauce, 1 tsp salt, and 1/2 tsp black pepper. Simmer for 5 minutes to meld the flavors. Remove from heat.
5. In a bowl, mix 15 oz ricotta cheese, 1 large egg, and 2 cups fresh spinach until well combined. Tip: Squeeze excess water from the spinach to prevent a soggy lasagna.
6. Spread a thin layer of the meat sauce in the bottom of a 9×13 inch baking dish. Arrange 3 lasagna noodles over the sauce.
7. Layer half of the ricotta mixture over the noodles, followed by a third of the meat sauce and 1/2 cup mozzarella. Repeat the layers, finishing with noodles, meat sauce, and the remaining mozzarella and 1/2 cup Parmesan.
8. Cover with foil and bake for 25 minutes. Remove foil and bake for another 15 minutes until bubbly and golden. Tip: Let it rest for 10 minutes before slicing for cleaner cuts.

Nowhere does comfort come more deliciously layered than in this Beef and Spinach Lasagna. The melty cheeses, savory beef, and fresh spinach create a harmony of flavors, while the edges crisp up beautifully for a textural contrast. Serve it with a crisp green salad and a glass of red wine for an effortlessly elegant meal.

Beef and Rice Stuffed Cabbage Rolls

Venturing into the realm of comfort food with a twist, these Beef and Rice Stuffed Cabbage Rolls marry the heartiness of ground beef with the subtle sweetness of cabbage, all enveloped in a rich tomato sauce. It’s a dish that promises to delight the senses and bring warmth to any table.

Ingredients

• 1 large head of green cabbage – look for one with wide, flexible leaves for easier rolling.
• 1 lb ground beef (85% lean) – the fat content ensures juicy, flavorful rolls.
• 1 cup cooked white rice – I find jasmine rice adds a lovely fragrance.
• 1 small onion, finely diced – yellow onions are my preference for their balance of sweetness and sharpness.
• 2 cloves garlic, minced – fresh is best for that punch of flavor.
• 1 egg, lightly beaten – room temperature eggs bind the filling more evenly.
• 1 tsp salt – kosher salt distributes its seasoning more uniformly.
• 1/2 tsp black pepper – freshly ground offers a brighter taste.
• 2 cups tomato sauce – homemade or your favorite store-bought brand.
• 1 tbsp extra virgin olive oil – my go-to for sautéing for its fruity notes.

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Bring a large pot of water to a boil. Carefully submerge the whole cabbage head for about 3 minutes, then remove and peel off the softened leaves. Tip: Use tongs to avoid burns.
3. In a skillet over medium heat, warm the olive oil and sauté the onion until translucent, about 5 minutes. Add the garlic and cook for another minute until fragrant.
4. In a mixing bowl, combine the ground beef, cooked rice, sautéed onion and garlic, egg, salt, and pepper. Mix gently but thoroughly to avoid compacting the meat.
5. Place a spoonful of the beef mixture onto each cabbage leaf, fold in the sides, and roll tightly. Tip: Don’t overfill to prevent bursting during cooking.
6. Arrange the rolls seam-side down in a baking dish. Pour the tomato sauce evenly over the top. Tip: A little sauce underneath prevents sticking.
7. Cover with foil and bake for 45 minutes, then uncover and bake for an additional 15 minutes to thicken the sauce.

Lusciously tender cabbage leaves give way to a savory, well-seasoned filling, with the tomato sauce adding a tangy contrast. Serve these rolls atop a bed of mashed potatoes for an extra comforting meal, or alongside a crisp green salad for balance.

Beef and Cornbread Casserole

Brimming with hearty flavors and comforting textures, this Beef and Cornbread Casserole is a delightful twist on classic comfort food, perfect for gatherings or a cozy night in.

Ingredients

• 1 lb ground beef (I opt for 85% lean for the perfect balance of flavor and juiciness)
• 1 cup cornmeal (stone-ground adds a lovely texture)
• 1 cup all-purpose flour (I always sift mine to ensure a light cornbread topping)
• 1 tbsp baking powder (aluminum-free for a cleaner taste)
• 1/2 tsp salt (I love using sea salt for its subtle briny notes)
• 1 cup milk (whole milk makes the cornbread extra tender)
• 1 large egg (room temperature blends more smoothly into the batter)
• 1/4 cup vegetable oil (or melted butter for richer flavor)
• 1 can (15 oz) creamed corn (the secret to moist, flavorful cornbread)
• 1 cup shredded cheddar cheese (sharp cheddar adds a nice tang)
• 1/2 cup diced onions (sautéed until translucent for sweetness)
• 1 clove garlic, minced (freshly minced makes all the difference)
• 1 tsp chili powder (for a hint of warmth)

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
2. In a skillet over medium heat, cook the ground beef until no longer pink, about 5-7 minutes. Drain excess fat.
3. Add the diced onions and minced garlic to the skillet with the beef, sautéing until the onions are translucent, about 3 minutes. Stir in the chili powder and set aside.
4. In a large bowl, whisk together the cornmeal, flour, baking powder, and salt.
5. In another bowl, beat the egg, then mix in the milk and vegetable oil. Pour the wet ingredients into the dry ingredients, stirring just until combined. Fold in the creamed corn.
6. Spread the beef mixture evenly in the prepared baking dish. Sprinkle the shredded cheddar cheese over the beef.
7. Carefully pour the cornbread batter over the cheese and beef, spreading it to cover completely.
8. Bake for 25-30 minutes, or until the cornbread is golden and a toothpick inserted into the center comes out clean.
9. Let the casserole cool for 5 minutes before serving. This rest allows the layers to set for easier slicing.

Golden and inviting, this casserole boasts a savory beef layer beneath a sweet, moist cornbread topping, with melted cheese adding a gooey surprise. Serve it with a dollop of sour cream or a side of crisp green salad for a complete meal.

Beef and Vegetable Soup

Hearty and wholesome, this Beef and Vegetable Soup is a comforting embrace in a bowl, perfect for those evenings when only something deeply satisfying will do. Its rich broth and tender chunks of beef, mingled with vibrant vegetables, promise a meal that’s as nourishing as it is delightful.

Ingredients

• 1 lb beef chuck, cut into 1-inch pieces (I find the marbling in chuck adds incredible flavor)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 large onion, diced (yellow onions are my preference for their sweetness)
• 2 carrots, peeled and sliced into 1/2-inch rounds
• 2 celery stalks, diced
• 3 garlic cloves, minced (freshly minced garlic makes all the difference)
• 6 cups beef broth (homemade if you have it, for a richer taste)
• 1 cup diced tomatoes (canned with their juice for convenience and depth)
• 1 tsp dried thyme (rubbed between your fingers to release its oils)
• 1 bay leaf
• Salt and freshly ground black pepper (to season layers as you cook)

Instructions

1. Heat the olive oil in a large pot over medium-high heat until shimmering, about 2 minutes.
2. Add the beef pieces, seasoning with salt and pepper, and sear until browned on all sides, about 5 minutes. Tip: Don’t overcrowd the pot to ensure a good sear.
3. Remove the beef with a slotted spoon and set aside, leaving the drippings in the pot.
4. Add the onion, carrots, and celery to the pot, cooking until softened, about 5 minutes. Tip: Stir occasionally to prevent sticking.
5. Stir in the garlic and cook until fragrant, about 30 seconds.
6. Return the beef to the pot along with any accumulated juices.
7. Pour in the beef broth and diced tomatoes, then add the thyme and bay leaf.
8. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 hours, or until the beef is fork-tender. Tip: Skim off any foam that rises to the top for a clearer broth.
9. Season with additional salt and pepper if needed before serving.

Unbelievably tender beef and perfectly cooked vegetables float in a broth that’s rich with layers of flavor. Serve this soup with a crusty loaf of bread for dipping, or over a bed of steamed rice for a heartier meal.

Beef and Pasta Skillet

Few dishes marry convenience and comfort as effortlessly as a hearty Beef and Pasta Skillet, a one-pan wonder that’s as nourishing as it is flavorful. Perfect for weeknights yet elegant enough for casual entertaining, this recipe promises a symphony of textures and tastes, with tender pasta and savory beef playing the lead roles.

Ingredients

• 1 lb ground beef (I opt for 85% lean for the perfect balance of flavor and juiciness)
• 2 cups dried penne pasta (whole wheat works beautifully for a nuttier flavor)
• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 small yellow onion, finely diced (about 1 cup)
• 2 cloves garlic, minced (freshly minced garlic makes all the difference)
• 1 14.5-oz can diced tomatoes, undrained (I love the brightness of San Marzano tomatoes)
• 1 tsp dried oregano (crush it between your fingers to release its oils)
• 1/2 tsp salt (I prefer sea salt for its clean taste)
• 1/4 tsp freshly ground black pepper
• 1/2 cup beef broth (homemade stock elevates the dish)
• 1/2 cup shredded mozzarella cheese (for that irresistible melt)
• 2 tbsp chopped fresh basil (a must for its aromatic freshness)

Instructions

1. Heat the olive oil in a large skillet over medium heat until shimmering, about 1 minute.
2. Add the diced onion and cook, stirring occasionally, until translucent, about 5 minutes.
3. Stir in the minced garlic and cook for 30 seconds, just until fragrant.
4. Increase the heat to medium-high and add the ground beef, breaking it apart with a spoon. Cook until no longer pink, about 5 minutes.
5. Sprinkle the dried oregano, salt, and black pepper over the beef, stirring to combine.
6. Pour in the diced tomatoes with their juices and the beef broth, stirring well to incorporate.
7. Add the dried penne pasta to the skillet, ensuring it’s submerged in the liquid. Bring to a simmer.
8. Cover and reduce the heat to medium-low. Simmer for 12 minutes, stirring occasionally, until the pasta is al dente.
9. Sprinkle the shredded mozzarella cheese over the top, then cover again for 2 minutes to allow the cheese to melt.
10. Garnish with chopped fresh basil before serving.

Vibrant with the freshness of basil and rich with melted cheese, this Beef and Pasta Skillet offers a delightful contrast of textures—from the al dente pasta to the juicy beef. Serve it straight from the skillet for a rustic, family-style meal that’s sure to gather everyone around the table.

Beef and Onion Pie

Delightfully hearty and comforting, this Beef and Onion Pie is a classic dish that marries the rich flavors of tender beef and caramelized onions, all encased in a flaky, golden crust. Perfect for a cozy dinner, it’s a recipe that promises to warm the soul and satisfy the palate.

Ingredients

• 2 cups all-purpose flour (I always sift mine for a lighter crust)
• 1/2 cup unsalted butter, chilled and cubed (the key to flakiness!)
• 1/4 cup ice water (just enough to bring the dough together)
• 1 lb beef chuck, cut into 1-inch pieces (go for well-marbled meat for maximum flavor)
• 2 large onions, thinly sliced (sweet onions work wonders here)
• 2 tbsp extra virgin olive oil (my go-to for sautéing)
• 1 tsp salt (to season the beef perfectly)
• 1/2 tsp black pepper (freshly ground, if possible)
• 1/2 cup beef stock (homemade or store-bought, but low-sodium is best)
• 1 egg, beaten (for that beautiful golden glaze)

Instructions

1. In a large bowl, combine the flour and butter. Use your fingertips to rub the butter into the flour until the mixture resembles coarse crumbs.
2. Gradually add the ice water, stirring until the dough just comes together. Tip: Overworking the dough can make it tough, so stop as soon as it forms a ball.
3. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. This rest period ensures a tender crust.
4. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the beef, salt, and pepper, browning the meat on all sides, about 5 minutes.
5. Add the onions to the skillet, reducing the heat to low. Cook, stirring occasionally, until the onions are deeply caramelized, about 20 minutes. Tip: Patience here is key for the sweetest onions.
6. Stir in the beef stock, scraping up any browned bits from the bottom of the skillet. Simmer until the liquid is slightly reduced, about 5 minutes.
7. Preheat your oven to 375°F. Roll out the chilled dough on a floured surface to fit your pie dish, leaving some overhang for crimping.
8. Fill the pie crust with the beef and onion mixture, then cover with the remaining dough. Crimp the edges to seal, and brush the top with the beaten egg.
9. Bake for 35-40 minutes, or until the crust is golden brown and flaky. Tip: Let the pie rest for 10 minutes before slicing to allow the filling to set.

Absolutely divine when served warm, the Beef and Onion Pie boasts a melt-in-your-mouth filling contrasted by the crisp, buttery crust. For an extra touch, pair it with a simple green salad dressed in a sharp vinaigrette to cut through the richness.

Beef and Lentil Curry

Rich in flavor and steeped in tradition, this Beef and Lentil Curry is a hearty dish that marries the robustness of beef with the earthy tones of lentils, creating a symphony of flavors that’s both comforting and sophisticated.

Ingredients

• 1 lb beef chuck, cut into 1-inch cubes (for tender, melt-in-your-mouth bites)
• 1 cup dried green lentils, rinsed (they hold their shape beautifully)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 large onion, finely chopped (the sweetness balances the spices)
• 3 garlic cloves, minced (because more garlic is always better)
• 1 tbsp ginger, grated (fresh is key for that zing)
• 2 tbsp curry powder (toast it lightly for depth)
• 1 can (14 oz) diced tomatoes (I prefer fire-roasted for a smoky hint)
• 4 cups beef broth (homemade elevates the dish)
• Salt to taste (start with 1 tsp and adjust)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add the beef cubes, browning on all sides for about 5 minutes. Tip: Don’t overcrowd the pot to ensure a good sear.
3. Stir in the onion, cooking until translucent, about 3 minutes. Add garlic and ginger, cooking for another minute until fragrant.
4. Sprinkle the curry powder over the mixture, stirring constantly for 30 seconds to toast the spices. Tip: Toasting spices unlocks their full aroma.
5. Pour in the diced tomatoes and beef broth, scraping the bottom of the pot to release any browned bits.
6. Add the lentils, bringing the mixture to a boil. Then, reduce heat to low, cover, and simmer for 45 minutes, or until the lentils are tender. Tip: Check occasionally and add more broth if needed.
7. Season with salt, adjusting to your preference.

Generously ladle this curry over steamed basmati rice or with warm naan bread. The beef becomes fork-tender, while the lentils offer a pleasing texture contrast, all enveloped in a richly spiced sauce that’s deeply satisfying.

Conclusion

Great news for busy home cooks! This roundup of 18 delicious ground beef recipes offers something for everyone, from quick weeknight dinners to hearty comfort food. We hope you find new favorites to add to your meal rotation. Don’t forget to leave a comment sharing which recipe you loved most and pin this article on Pinterest to keep these tasty ideas handy for your next cooking adventure!

Michael Johnson

Michael Johnson is the founder of Pan Mastery, Inspired by his blacksmith grandfather’s legacy has a deep appreciation for hand-crafted pots and pans, he provides invaluable guides, reviews, and recipes to enhance your culinary journey.