20 Delicious Cheap Ground Beef Recipes Budget-Friendly

Ground beef is the ultimate budget-friendly hero—versatile, hearty, and always satisfying! Whether you’re craving quick weeknight dinners, cozy comfort food, or family-friendly meals that won’t break the bank, we’ve got you covered. From classic tacos to sneaky one-pan wonders, these 20 delicious recipes prove that cheap eats can still be packed with flavor. Ready to dig in? Let’s get cooking!

Classic Beef and Bean Chili

This hearty chili is a crowd-pleaser—packed with smoky spices, tender beef, and creamy beans for the ultimate comfort bowl.

Ingredients:

• 1 lb ground beef (80/20 blend)
• 1 yellow onion, diced
• 3 garlic cloves, minced
• 1 (15 oz) can kidney beans, drained
• 1 (15 oz) can pinto beans, drained
• 1 (28 oz) can crushed tomatoes
• 2 tbsp tomato paste
• 2 cups beef broth
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

Instructions:

1. Heat 1 tbsp olive oil in a Dutch oven over medium-high. Add the onion and cook for 3 minutes until soft. Stir in garlic and cook for 30 seconds.
2. Add ground beef, breaking it up with a spoon, and cook until browned (5–6 minutes). Drain excess fat if needed.
3. Stir in 2 tbsp chili powder, 1 tsp cumin, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 1 minute to toast the spices.
4. Add crushed tomatoes, 2 tbsp tomato paste, beef broth, and both beans. Bring to a simmer, then reduce heat to low. Cover and cook for 45 minutes, stirring occasionally.
5. Uncover and simmer for another 15 minutes to thicken. Taste and adjust salt if needed.

The secret? Letting the chili simmer slowly deepens the smoky-sweet flavors while keeping the beans perfectly tender. Serve with shredded cheese or a dollop of sour cream.

Tip: For extra richness, stir in 1 tbsp butter at the end—it rounds out the spices beautifully.

Homemade Beef Tacos

Nothing beats the sizzle of seasoned beef tucked into warm tortillas—these tacos are a weeknight hero with just the right kick.

Ingredients:

• 1 lb ground beef (80/20 blend)
• 1 tbsp olive oil
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup tomato sauce
• 8 small corn or flour tortillas, warmed
• Toppings: shredded lettuce, diced tomatoes, shredded cheese, sour cream, lime wedges

Instructions:

1. Heat olive oil in a large skillet over medium-high. Add onion and cook for 3 minutes until soft. Stir in garlic and cook for 30 seconds until fragrant.
2. Add ground beef, breaking it up with a spatula. Cook for 5–6 minutes until no pink remains. Drain excess fat if needed.
3. Sprinkle in chili powder, cumin, smoked paprika, salt, and black pepper. Stir to coat the beef evenly, then pour in tomato sauce. Simmer for 3–4 minutes until slightly thickened.
4. Serve beef in warmed tortillas with toppings of choice. Squeeze lime wedges over just before eating.

The smoky paprika and tangy lime make these tacos pop—plus, the beef stays juicy thanks to that quick simmer in tomato sauce.

Tip: Char tortillas directly over a gas flame for 10 seconds per side for extra flavor!

Beef and Rice Stuffed Peppers

These hearty stuffed peppers are a crowd-pleaser, packed with savory beef, fluffy rice, and just the right blend of spices—perfect for a cozy weeknight dinner.

Ingredients:

• 4 large bell peppers (any color), tops cut off and seeds removed
• 1 lb lean ground beef
• 1 cup cooked white rice
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 (14.5 oz) can diced tomatoes, drained
• 1 tsp dried oregano
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 cup shredded cheddar cheese
• 2 tbsp olive oil
• 1/2 cup beef broth

Instructions:

1. Preheat oven to 375°F. Heat 2 tbsp olive oil in a large skillet over medium heat. Add the onion and cook for 3 minutes until soft, then stir in the garlic and cook for 30 seconds.
2. Add the ground beef and cook until browned, breaking it apart with a spoon. Drain excess fat.
3. Stir in the cooked rice, diced tomatoes, 1 tsp oregano, 1 tsp cumin, 1/2 tsp salt, and 1/2 tsp black pepper. Cook for 2 minutes, then remove from heat.
4. Stand the peppers upright in a baking dish. Spoon the beef mixture into each pepper, then pour 1/2 cup beef broth into the bottom of the dish.
5. Cover with foil and bake for 30 minutes. Uncover, top with 1 cup cheddar cheese, and bake for another 10 minutes until the cheese is bubbly.

The juicy peppers soften just enough to cradle the flavorful filling, while the melted cheese adds a gooey finish that’s downright irresistible.

Tip: For extra smokiness, swap the cheddar for pepper jack cheese and add a pinch of smoked paprika to the filling.

Cheesy Beef Pasta Bake

This hearty, crowd-pleasing pasta bake is pure comfort food—melty cheese, savory beef, and tender noodles baked into one irresistible dish.

Ingredients:

• 12 oz rotini pasta
• 1 lb ground beef (85% lean)
• 1 (24 oz) jar marinara sauce
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup ricotta cheese
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

Instructions:

1. Preheat oven to 375°F. Cook pasta according to package directions until al dente, then drain.
2. Heat olive oil in a large skillet over medium-high. Add ground beef, breaking it apart with a spoon. Cook until browned (5–6 minutes). Drain excess fat.
3. Stir in marinara sauce, garlic powder, oregano, salt, and black pepper. Simmer for 3 minutes.
4. In a 9×13″ baking dish, combine cooked pasta and beef sauce. Dollop ricotta over the top, then sprinkle with mozzarella and Parmesan.
5. Bake for 20 minutes until cheese is bubbly and golden. Let rest 5 minutes before serving.

The ricotta adds a creamy surprise to every bite, balancing the tangy marinara and rich beef. Perfect for potlucks—it travels like a dream!

Tip: For extra flavor, swap half the mozzarella with sharp cheddar.

Ground Beef and Potato Hash

This hearty, one-pan hash is the ultimate comfort food—packed with savory beef, crispy potatoes, and just the right amount of caramelized onions.

Ingredients:

• 1 lb ground beef (80/20 blend)
• 2 cups diced russet potatoes (½-inch cubes)
• 1 small yellow onion, finely chopped
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp smoked paprika
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium-high. Add the diced potatoes and cook, stirring occasionally, for 12–15 minutes until golden and tender. Transfer to a plate.
2. In the same skillet, add the remaining 1 tbsp olive oil and onion. Cook for 3 minutes until softened. Add the ground beef, breaking it up with a spatula, and cook for 5–6 minutes until no pink remains.
3. Stir in the garlic powder, smoked paprika, salt, and black pepper. Return the potatoes to the skillet and press everything into an even layer. Cook undisturbed for 4–5 minutes to crisp the bottom, then flip sections and repeat.
4. Garnish with fresh parsley and serve hot.

The magic here? Letting the hash form a crispy crust—it adds irresistible texture to every bite.

Tip: For extra richness, top with a fried egg or a drizzle of hot sauce.

Beef and Cabbage Stir-Fry

This quick and hearty stir-fry packs bold flavor into every bite, with tender beef and crisp cabbage soaking up a savory-sweet sauce.

Ingredients:

• 1 lb flank steak, thinly sliced against the grain
• 4 cups green cabbage, thinly sliced
• 3 tbsp soy sauce
• 2 tbsp hoisin sauce
• 1 tbsp rice vinegar
• 1 tbsp brown sugar
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp vegetable oil, divided
• 1/2 tsp red pepper flakes (optional)

Instructions:

1. In a small bowl, whisk together 3 tbsp soy sauce, 2 tbsp hoisin sauce, 1 tbsp rice vinegar, 1 tbsp brown sugar, and 1/2 tsp red pepper flakes (if using). Set aside.
2. Heat 1 tbsp vegetable oil in a large skillet or wok over high heat. Add beef in a single layer and cook undisturbed for 1 minute, then stir-fry for 2 more minutes until browned. Transfer to a plate.
3. Add remaining 1 tbsp vegetable oil to the skillet. Sauté 2 cloves garlic and 1 tbsp ginger for 30 seconds until fragrant. Add cabbage and stir-fry for 3–4 minutes until slightly wilted but still crisp.
4. Return beef to the skillet, pour in the sauce, and toss everything together for 1–2 minutes until glazed and heated through.

The magic here? The cabbage stays crunchy while soaking up all that glossy sauce—no soggy veggies here! Serve over rice for a complete meal.

Tip: Freeze the beef for 20 minutes before slicing for paper-thin cuts.

Beef and Mushroom Stroganoff

This creamy, savory stroganoff is the ultimate comfort food—tender beef, earthy mushrooms, and a rich sauce that clings perfectly to egg noodles.

Ingredients:

• 1 lb sirloin steak, thinly sliced
• 8 oz cremini mushrooms, sliced
• 1 small yellow onion, finely chopped
• 2 cloves garlic, minced
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1 tbsp all-purpose flour
• 1 cup beef broth
• 1 tbsp Worcestershire sauce
• 1 tsp Dijon mustard
• 1/2 cup sour cream
• 1/2 tsp salt
• 1/4 tsp black pepper
• 8 oz egg noodles, cooked
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a large skillet, heat 1 tbsp olive oil over medium-high heat. Add the sirloin steak and sear for 2–3 minutes per side until browned. Remove and set aside.
2. Melt 2 tbsp butter in the same skillet. Add the onion and cook for 3 minutes until softened, then stir in the garlic and mushrooms. Cook for 5 minutes until mushrooms release their juices.
3. Sprinkle 1 tbsp flour over the mixture and stir for 1 minute. Slowly pour in 1 cup beef broth, scraping up any browned bits. Stir in 1 tbsp Worcestershire sauce, 1 tsp Dijon mustard, 1/2 tsp salt, and 1/4 tsp black pepper. Simmer for 3–4 minutes until slightly thickened.
4. Reduce heat to low and stir in 1/2 cup sour cream until smooth. Return the beef to the skillet and heat through (1–2 minutes). Serve over egg noodles and garnish with parsley.

The tangy Dijon and Worcestershire sauce balance the richness of the sour cream, giving this stroganoff a crave-worthy depth of flavor.

Tip: For extra tender beef, slice it against the grain and don’t overcrowd the pan when searing.

Beef and Vegetable Soup

This hearty beef and vegetable soup is a one-pot wonder—packed with tender meat, colorful veggies, and rich broth that’ll warm you up from the inside out.

Ingredients:

• 1 lb stew beef, cut into 1-inch cubes
• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 2 carrots, sliced into rounds
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 4 cups low-sodium beef broth
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 tsp dried thyme
• 1 tsp salt
• ½ tsp black pepper
• 1 bay leaf
• 1 cup frozen green beans
• 2 tbsp chopped fresh parsley

Instructions:

1. Heat 2 tbsp olive oil in a large pot over medium-high heat. Add the stew beef and sear until browned on all sides, about 5 minutes. Transfer to a plate.
2. In the same pot, add the onion, carrots, and celery. Cook for 5 minutes until softened, then stir in the 3 garlic cloves and cook for 30 seconds.
3. Pour in the 4 cups beef broth and diced tomatoes, then add the 1 tsp thyme, 1 tsp salt, ½ tsp black pepper, and 1 bay leaf. Return the beef to the pot.
4. Bring to a boil, then reduce heat to low. Cover and simmer for 1 hour, stirring occasionally.
5. Add the 1 cup green beans and simmer uncovered for another 15 minutes until tender. Discard the bay leaf.
6. Stir in the 2 tbsp parsley before serving.

The slow simmer melds the flavors beautifully, while the green beans add a fresh crunch to every spoonful.

Tip: For extra depth, deglaze the pot with a splash of red wine after browning the beef.

Beef and Lentil Casserole

This hearty casserole combines tender beef, earthy lentils, and a rich tomato base for a comforting one-dish meal that’s perfect for busy weeknights.

Ingredients:

• 1 lb ground beef
• 1 cup dry brown lentils, rinsed
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 (15 oz) can diced tomatoes, undrained
• 2 cups beef broth
• 1 tsp dried thyme
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup shredded cheddar cheese
• 2 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Preheat oven to 375°F. In a large skillet over medium heat, brown the ground beef, breaking it into crumbles, until no pink remains (about 5–7 minutes). Drain excess fat.
2. Add the onion and garlic to the skillet; cook for 3 minutes until softened. Stir in the lentils, diced tomatoes, beef broth, thyme, smoked paprika, salt, and black pepper. Bring to a simmer.
3. Transfer the mixture to a 9×13-inch baking dish. Cover tightly with foil and bake for 45 minutes.
4. Uncover, sprinkle with cheddar cheese, and bake for another 10 minutes until bubbly and cheese is melted.
5. Garnish with fresh parsley before serving.

The smoky paprika and melty cheese topping take this humble casserole to the next level—it’s a crowd-pleaser that tastes even better as leftovers!

Tip: For extra depth, swap half the beef broth for red wine.

Beef and Cornbread Casserole

This hearty casserole combines savory ground beef with sweet cornbread topping for the ultimate comfort food mashup—perfect for weeknights or potlucks.

Ingredients:

• 1 lb ground beef (80/20)
• 1 small yellow onion, diced
• 1 (15 oz) can black beans, drained
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 (8.5 oz) box cornbread mix (like Jiffy)
• 1/3 cup milk
• 1 large egg
• 1 tbsp taco seasoning
• 1 tsp garlic powder
• 1/2 tsp salt
• 1 cup shredded cheddar cheese
• 2 tbsp chopped fresh cilantro (optional)

Instructions:

1. Preheat oven to 375°F. Brown ground beef and onion in a skillet over medium heat for 5-7 minutes, breaking up clumps. Drain excess fat.
2. Stir in black beans, diced tomatoes, 1 tbsp taco seasoning, 1 tsp garlic powder, and 1/2 tsp salt. Simmer for 3 minutes, then transfer to a greased 9×13″ baking dish.
3. In a bowl, whisk cornbread mix with 1/3 cup milk and 1 egg until just combined. Pour evenly over beef mixture.
4. Sprinkle with 1 cup cheddar cheese. Bake for 20-25 minutes until cornbread is golden and a toothpick comes out clean.
5. Garnish with cilantro if using. Let rest 5 minutes before serving.

The magic here? The cornbread soaks up the juicy tomato-beef mixture underneath while staying fluffy on top—no dry bites!

Tip: For extra kick, swap taco seasoning for 1 tbsp chili powder + 1/2 tsp cumin.

Beef and Spinach Lasagna

This hearty lasagna layers rich beef, creamy spinach, and gooey cheese for a comforting dish that’s perfect for feeding a crowd.

Ingredients:

• 12 lasagna noodles (uncooked)
• 1 lb ground beef (85% lean)
• 1 (10 oz) package frozen chopped spinach, thawed and drained
• 1 (24 oz) jar marinara sauce
• 1 (15 oz) container ricotta cheese
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 large egg
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Preheat oven to 375°F. Cook lasagna noodles according to package instructions, then drain and set aside.
2. Brown ground beef in a skillet over medium heat, breaking it into crumbles, about 8 minutes. Drain excess fat, then stir in marinara sauce.
3. In a bowl, mix ricotta, spinach, egg, garlic powder, oregano, salt, and black pepper until combined.
4. Spread 1/2 cup meat sauce in a 9×13-inch baking dish. Layer 4 noodles, half the ricotta mixture, 1/3 of the mozzarella, and 1/3 of the meat sauce. Repeat layers, ending with noodles, remaining sauce, mozzarella, and Parmesan.
5. Cover with foil and bake for 25 minutes. Uncover and bake 15 more minutes until bubbly and golden.

The spinach adds a fresh, earthy balance to the rich beef and cheese—no one will guess it’s hiding in there!

Tip: Let the lasagna rest for 10 minutes before slicing for cleaner layers.

Beef and Tomato Skillet

This hearty one-pan wonder combines juicy ground beef with sweet tomatoes and savory spices for a quick, comforting meal.

Ingredients:

• 1 lb ground beef (80/20 blend)
• 1 tbsp olive oil
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 tbsp tomato paste
• 1 tsp dried oregano
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chopped fresh parsley

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium-high. Add ground beef and cook for 5 minutes, breaking it into crumbles, until no pink remains.
2. Add diced onion and cook for 3 minutes until softened. Stir in minced garlic and cook for 30 seconds until fragrant.
3. Mix in diced tomatoes (with juices), 1 tbsp tomato paste, 1 tsp oregano, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Simmer uncovered for 10 minutes, stirring occasionally, until slightly thickened.
4. Remove from heat and sprinkle with chopped parsley.

The smoky paprika and sweet tomatoes create a rich, almost stew-like sauce that clings perfectly to the beef—no pasta required!

Tip: For a cheesy twist, top with shredded cheddar during the last 2 minutes of simmering and cover to melt.

Beef and Sweet Potato Shepherd’s Pie

This cozy twist on shepherd’s pie swaps mashed potatoes for creamy sweet potato topping, adding a touch of natural sweetness to the savory beef filling.

• 1 lb ground beef (85% lean)
• 2 medium sweet potatoes, peeled and cubed (about 3 cups)
• 1 yellow onion, diced
• 2 cloves garlic, minced
• 1 cup frozen peas and carrots mix
• 1 tbsp olive oil
• 1 tbsp Worcestershire sauce
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup beef broth
• 2 tbsp butter
• 1/4 cup milk

1. Preheat oven to 375°F. Boil sweet potatoes in salted water for 12 minutes until fork-tender. Drain and mash with butter and milk until smooth. Season with 1/4 tsp salt.
2. Heat olive oil in a skillet over medium-high. Cook ground beef until browned, about 5 minutes. Add onion and garlic; sauté for 3 minutes until softened.
3. Stir in peas and carrots, Worcestershire sauce, thyme, remaining 1/4 tsp salt, and black pepper. Pour in beef broth and simmer for 2 minutes.
4. Spread beef mixture in a 9-inch pie dish. Top with sweet potato mash, using a fork to create swirls. Bake for 20 minutes until bubbly and lightly browned.

The caramelized edges of the sweet potato topping contrast beautifully with the rich, herbed beef—comfort food with just the right balance of flavors.

Tip: For extra crispiness, broil for the last 2 minutes (watch closely!).

Beef and Zucchini Boats

These zucchini boats are stuffed with savory ground beef and melty cheese—a low-carb dinner that feels indulgent without the guilt!

Ingredients:

• 4 medium zucchinis (about 8 inches long)
• 1 tbsp olive oil
• 1 lb lean ground beef
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried oregano
• 1/2 cup marinara sauce
• 1/2 cup shredded mozzarella cheese
• 2 tbsp grated Parmesan cheese

Instructions:

1. Preheat oven to 400°F. Halve zucchinis lengthwise and scoop out the centers, leaving a 1/4-inch shell. Brush insides with 1 tbsp olive oil and place on a baking sheet.
2. In a skillet over medium heat, cook ground beef, breaking it apart, until browned (5–6 minutes). Add onion and garlic, cooking until soft (3 minutes). Stir in 1 tsp salt, 1/2 tsp black pepper, 1 tsp oregano, and 1/2 cup marinara sauce.
3. Spoon beef mixture into zucchini shells. Top with mozzarella and Parmesan. Bake for 20 minutes until cheese is bubbly and zucchinis are tender.

The zucchini softens just enough to hold its shape while soaking up the rich beef flavors—no soggy bottoms here!

Tip: For extra browning, broil for 1–2 minutes at the end (watch closely!).

Beef and Onion Gravy over Mashed Potatoes

This hearty dish is pure comfort in a bowl—tender beef smothered in rich onion gravy, piled high over creamy mashed potatoes. It’s a weeknight lifesaver that tastes like it simmered all day.

Ingredients

• 1 lb beef stew meat, cut into 1-inch cubes
• 2 tbsp olive oil
• 1 large yellow onion, thinly sliced
• 2 tbsp all-purpose flour
• 2 cups beef broth
• 1 tbsp Worcestershire sauce
• 1 tsp garlic powder
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/2 tsp black pepper
• 4 cups mashed potatoes (prepared separately)

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the beef stew meat and sear until browned on all sides, about 5 minutes. Transfer to a plate.
2. In the same skillet, heat the remaining 1 tbsp olive oil. Add the onion and cook until soft and caramelized, about 8 minutes.
3. Sprinkle in the 2 tbsp flour and stir for 1 minute to coat the onions. Slowly pour in the 2 cups beef broth and 1 tbsp Worcestershire sauce, scraping up any browned bits.
4. Return the beef to the skillet. Stir in the 1 tsp garlic powder, 1 tsp thyme, 1/2 tsp salt, and 1/2 tsp pepper. Simmer uncovered for 20–25 minutes, stirring occasionally, until the gravy thickens and the beef is tender.
5. Serve hot over a scoop of mashed potatoes.

The magic here? The onions melt into the gravy, adding a subtle sweetness that balances the savory beef perfectly.

Tip: For extra depth, deglaze the skillet with a splash of red wine before adding the broth.

Beef and Eggplant Moussaka

This hearty moussaka layers spiced beef, tender eggplant, and a creamy béchamel for a comforting dish that’s worth every minute of prep.

Ingredients:

• 2 medium eggplants, sliced into 1/2-inch rounds
• 1 lb ground beef (85% lean)
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 (14.5 oz) can crushed tomatoes
• 1/4 cup dry red wine (optional)
• 1 tsp ground cinnamon
• 1/2 tsp dried oregano
• 1/4 tsp ground nutmeg
• 3 tbsp olive oil, divided
• 1/2 tsp salt, plus extra for eggplant
• 1/4 tsp black pepper
• 2 tbsp butter
• 2 tbsp all-purpose flour
• 1 1/2 cups whole milk, warmed
• 1/4 cup grated Parmesan cheese
• 1 large egg, lightly beaten

Instructions:

1. Prep eggplant: Arrange eggplant slices on a baking sheet, sprinkle with salt, and let sit 20 minutes. Pat dry, then brush with 2 tbsp olive oil. Broil 5 minutes per side until tender. Set aside.
2. Cook beef: In a skillet, heat 1 tbsp olive oil over medium. Add onion and garlic; cook 3 minutes. Add beef, breaking it up, until browned. Stir in tomatoes, wine (if using), cinnamon, oregano, nutmeg, 1/2 tsp salt, and pepper. Simmer 15 minutes.
3. Make béchamel: Melt butter in a saucepan. Whisk in flour; cook 1 minute. Gradually add milk, whisking until thick (5 minutes). Remove from heat; stir in Parmesan and egg.
4. Layer & bake: In a 9×13″ dish, layer half the eggplant, all the beef, then remaining eggplant. Pour béchamel on top. Bake at 375°F for 35 minutes until bubbly and golden.

The cinnamon-kissed beef and silky béchamel make this moussaka a standout—it’s like a Greek hug in casserole form.

Tip: Salting the eggplant draws out bitterness and helps it crisp up. Don’t skip this step!

Beef and Black Bean Enchiladas

These hearty enchiladas are packed with savory beef, smoky black beans, and melty cheese—perfect for a comforting weeknight dinner that everyone will love.

Ingredients:

• 1 lb ground beef
• 1 (15 oz) can black beans, drained and rinsed
• 1 cup diced yellow onion
• 2 cloves garlic, minced
• 1 (10 oz) can red enchilada sauce
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp salt
• 8 (6-inch) flour tortillas
• 2 cups shredded Monterey Jack cheese
• 1/4 cup chopped fresh cilantro (optional)

Instructions:

1. Preheat oven to 375°F. In a large skillet over medium heat, cook ground beef, breaking it apart, until browned (about 6 minutes). Drain excess fat.
2. Add diced onion and minced garlic; sauté for 3 minutes until softened. Stir in black beans, 1 tsp cumin, 1 tsp chili powder, and 1/2 tsp salt. Cook for 2 minutes, then remove from heat.
3. Spread 1/2 cup enchilada sauce in the bottom of a 9×13-inch baking dish. Fill each tortilla with a scoop of the beef mixture and a sprinkle of cheese, then roll tightly and place seam-side down in the dish.
4. Pour remaining enchilada sauce over the top and sprinkle with remaining cheese. Bake for 20 minutes until bubbly and golden.
5. Garnish with fresh cilantro if desired. Serve hot.

The smoky cumin and tender black beans balance the richness of the beef, while the gooey cheese ties it all together—no one can resist that first bite!

Tip: For extra depth, stir 1 tbsp tomato paste into the beef mixture while cooking.

Beef and Broccoli Rice Bowl

This quick and savory rice bowl brings together tender beef, crisp broccoli, and a glossy garlic-soy sauce—perfect for busy weeknights when you crave takeout flavors at home.

Ingredients

• 1 cup long-grain white rice, uncooked
• 1 lb flank steak, thinly sliced against the grain
• 2 cups broccoli florets
• 3 tbsp soy sauce
• 2 tbsp oyster sauce
• 1 tbsp brown sugar
• 2 cloves garlic, minced
• 1 tbsp cornstarch
• 2 tbsp vegetable oil, divided
• 1/4 cup water
• 1 tsp sesame oil

Instructions

1. Cook rice according to package instructions. Fluff with a fork and set aside.
2. In a bowl, whisk together soy sauce, oyster sauce, brown sugar, garlic, cornstarch, and water to make the sauce.
3. Heat 1 tbsp vegetable oil in a large skillet over high heat. Add beef and cook for 2–3 minutes until browned but still pink in spots. Transfer to a plate.
4. Add remaining 1 tbsp vegetable oil to the skillet. Toss in broccoli and stir-fry for 3 minutes until bright green and slightly tender.
5. Return beef to the skillet, pour in the sauce, and stir to coat everything. Simmer for 1–2 minutes until the sauce thickens and glazes the ingredients. Drizzle with sesame oil.
6. Divide rice among bowls and top with the beef and broccoli mixture.

The magic here? The cornstarch slurry creates a glossy, restaurant-style sauce that clings to every bite—no soggy veggies or watery bottoms!

Tip: For extra depth, add a pinch of red pepper flakes to the sauce or garnish with toasted sesame seeds.

Beef and Carrot Meatloaf

This cozy twist on classic meatloaf sneaks in sweet carrots for extra moisture and a hint of natural sweetness—perfect for a comforting weeknight dinner.

Ingredients:

• 1 lb ground beef (85% lean)
• 1 cup finely grated carrots (about 2 medium)
• 1/2 cup breadcrumbs
• 1/4 cup ketchup, plus 2 tbsp for glaze
• 1 large egg
• 1 tbsp Worcestershire sauce
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Preheat oven to 375°F. Line a loaf pan with parchment paper or lightly grease it.
2. In a large bowl, combine ground beef, grated carrots, breadcrumbs, 1/4 cup ketchup, egg, Worcestershire sauce, garlic powder, onion powder, salt, and black pepper. Mix gently with your hands until just combined—don’t overwork the meat.
3. Transfer the mixture to the prepared pan, shaping it into an even loaf. Spread the remaining 2 tbsp ketchup over the top.
4. Bake for 45–50 minutes, or until the internal temperature reaches 160°F and the top is caramelized. Let rest for 10 minutes before slicing.

The carrots keep this meatloaf incredibly tender, while the ketchup glaze adds a sticky-sweet contrast. Serve with mashed potatoes for the ultimate comfort meal!

Tip: For a caramelized crust, broil the meatloaf for 2–3 minutes after baking—just keep an eye on it!

Beef and Quinoa Stuffed Bell Peppers

These hearty stuffed peppers are packed with protein-rich quinoa, savory ground beef, and just the right blend of spices for a satisfying weeknight meal.

Ingredients:

• 4 large bell peppers (any color), tops cut off and seeds removed
• 1 lb lean ground beef
• 1 cup cooked quinoa
• 1/2 cup diced yellow onion
• 2 cloves garlic, minced
• 1 (14.5 oz) can diced tomatoes, drained
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/2 cup shredded cheddar cheese
• 2 tbsp olive oil
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat oven to 375°F. Brush the outside of the bell peppers with 1 tbsp olive oil and place them upright in a baking dish.
2. Heat the remaining 1 tbsp olive oil in a skillet over medium heat. Add the ground beef and cook until browned, about 5 minutes. Drain excess fat.
3. Add the diced onion and minced garlic to the skillet; sauté for 3 minutes until softened. Stir in the cooked quinoa, diced tomatoes, 1 tsp cumin, 1 tsp smoked paprika, and 1/2 tsp salt. Cook for 2 more minutes.
4. Spoon the beef-quinoa mixture evenly into the bell peppers. Top each with shredded cheddar cheese.
5. Bake for 25-30 minutes until the peppers are tender and the cheese is bubbly. Garnish with fresh parsley before serving.

The smoky paprika and melty cheddar create a cozy flavor contrast with the sweet bell peppers—comfort food with a nutritious twist!

Tip: For extra flavor, swap half the beef with spicy Italian sausage.

Conclusion

With these 20 budget-friendly ground beef recipes, you’ll never run out of delicious, affordable meal ideas! Whether you’re craving comfort food or something quick, there’s a dish here for every taste. Give them a try, and let us know which ones are your favorites in the comments below. Don’t forget to share this roundup on Pinterest to help fellow home cooks save time and money—happy cooking!