18 Flavorful Easy Ground Beef and Rice Recipes with Minimal Ingredients

Busy weeknights call for simple, satisfying meals—and these 18 flavorful ground beef and rice recipes deliver just that! Whether you’re craving cozy comfort food, a quick one-pan dinner, or a budget-friendly family meal, we’ve got you covered. With minimal ingredients and maximum taste, these dishes prove that easy doesn’t mean boring. Ready to spice up your dinner rotation? Let’s dig in!

One-Pot Ground Beef and Rice Casserole

This hearty casserole is a weeknight lifesaver—just brown, stir, and let the oven do the rest for a comforting meal with minimal cleanup.

Ingredients:

• 1 lb lean ground beef
• 1 cup long-grain white rice, uncooked
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 (14.5 oz) can diced tomatoes, undrained
• 2 cups low-sodium beef broth
• 1 tsp paprika
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup shredded cheddar cheese
• 2 tbsp chopped fresh parsley (optional garnish)

Instructions:

1. Preheat oven to 375°F. In a large oven-safe skillet or Dutch oven, brown the ground beef over medium heat, breaking it into crumbles, about 5 minutes. Drain excess fat.
2. Add the onion and garlic; cook until softened, 3 minutes. Stir in the rice, diced tomatoes (with juices), beef broth, 1 tsp paprika, 1 tsp oregano, 1/2 tsp salt, and 1/4 tsp pepper. Bring to a simmer.
3. Cover tightly and transfer to the oven. Bake 25 minutes until rice is tender and liquid is absorbed.
4. Remove from oven, sprinkle with cheddar cheese, and let sit uncovered 5 minutes to melt. Garnish with parsley if desired.

The magic here? The rice soaks up all the savory flavors from the beef and tomatoes while baking, creating a rich, almost risotto-like texture without the stirring.

Tip: For a crispy cheese top, broil for 1–2 minutes after baking—just keep an eye on it!

Simple Ground Beef Fried Rice

This quick and hearty fried rice swaps in ground beef for a protein-packed twist on the classic—perfect for busy weeknights when you need dinner fast.

Ingredients

• 1 tbsp vegetable oil
• 1 lb ground beef (80/20 blend)
• 1/2 cup diced yellow onion
• 2 cloves garlic, minced
• 2 cups cooked and cooled white rice (day-old works best)
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp sesame oil
• 2 large eggs, beaten
• 1/2 cup frozen peas and carrots, thawed
• 2 green onions, thinly sliced

Instructions

1. Heat vegetable oil in a large skillet or wok over medium-high. Add ground beef and cook, breaking it up, for 5 minutes until browned. Drain excess fat.
2. Push beef to one side; add onion and garlic to the empty space. Sauté for 2 minutes until fragrant.
3. Add rice, spreading it in an even layer. Let it crisp untouched for 1 minute, then stir-fry for 2 minutes.
4. Pour in soy sauce, oyster sauce, and sesame oil, tossing to coat evenly. Push mixture to the edges, pour beaten eggs into the center, and scramble until just set, about 1 minute.
5. Stir in peas and carrots and half the green onions. Cook 1 more minute until heated through.

The magic here? Letting the rice crisp slightly for that signature fried rice texture, while the oyster sauce adds a rich, savory depth. Serve topped with remaining green onions.

Tip: For extra flavor, toast the cooked rice in a dry skillet for 2 minutes before adding other ingredients.

Quick Beef and Rice Stuffed Peppers

These Quick Beef and Rice Stuffed Peppers are a hearty, flavor-packed meal that comes together in under an hour—perfect for busy weeknights!

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

1. Preheat oven to 375°F. Lightly grease a baking dish with olive oil and place peppers upright in the dish.
2. In a large skillet over medium heat, brown the ground beef, breaking it into crumbles, about 5–6 minutes. Drain excess fat.
3. Add onion and garlic to the skillet; cook for 3 minutes until softened. Stir in diced tomatoes, cooked rice, oregano, cumin, salt, and black pepper. Cook for 2 more minutes.
4. Spoon the beef mixture evenly into the peppers. Cover with foil and bake for 25 minutes.
5. Remove foil, sprinkle each pepper with cheddar cheese, and bake uncovered for 5–7 minutes until cheese is bubbly.

The cumin and oregano give these peppers a warm, savory depth, while the melty cheese ties everything together. They’re satisfying but not heavy—ideal for a fuss-free family dinner!

Tip: For extra flavor, swap the diced tomatoes for a can of fire-roasted tomatoes.

Easy Ground Beef and Rice Skillet

This one-pan wonder is a weeknight lifesaver—packed with savory beef, fluffy rice, and just the right amount of cozy flavor.

Ingredients:

• 1 lb ground beef (80/20 blend)
• 1 cup long-grain white rice, uncooked
• 1 small yellow onion, diced
• 1 green bell pepper, diced
• 2 cloves garlic, minced
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 3/4 cups beef broth
• 1 tbsp Worcestershire sauce
• 1 tsp smoked paprika
• 1/2 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add ground beef and cook, breaking it apart, until browned (5–6 minutes). Drain excess fat.
2. Stir in diced onion, bell pepper, and 2 cloves minced garlic; cook for 3 minutes until softened.
3. Add 1 cup rice, 1 can diced tomatoes, 1 3/4 cups beef broth, 1 tbsp Worcestershire sauce, 1 tsp smoked paprika, 1/2 tsp oregano, 1/2 tsp salt, and 1/4 tsp black pepper. Stir well.
4. Bring to a boil, then reduce heat to low, cover, and simmer for 18–20 minutes until rice is tender and liquid is absorbed. Remove from heat and let sit, covered, for 5 minutes.

The smoky paprika and Worcestershire sauce give this dish a deep, umami-rich flavor that’ll have everyone scraping their plates.

Tip: For a kick, add a pinch of red pepper flakes with the spices!

Cheesy Ground Beef and Rice Bake

This hearty, comforting bake combines savory ground beef, fluffy rice, and melty cheese for a crowd-pleasing dinner that comes together with minimal fuss.

Ingredients:

• 1 lb ground beef (80/20 blend)
• 1 cup uncooked long-grain white rice
• 1 (10.5 oz) can condensed cream of mushroom soup
• 1 1/2 cups beef broth
• 1 cup shredded cheddar cheese
• 1/2 cup diced yellow onion
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 tbsp olive oil

Instructions:

1. Preheat oven to 375°F. Heat 1 tbsp olive oil in a large skillet over medium-high. Add ground beef and diced yellow onion, breaking up the meat until browned (5–6 minutes). Drain excess fat.
2. Stir in 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp salt, and 1/2 tsp black pepper. Add uncooked rice, cream of mushroom soup, and beef broth, stirring to combine.
3. Transfer mixture to a greased 9×13-inch baking dish. Cover tightly with foil and bake for 45 minutes.
4. Remove foil, sprinkle 1 cup cheddar cheese evenly on top, and bake uncovered for 10 more minutes until bubbly and golden.

The magic here? The rice cooks right in the dish, soaking up all the savory flavors while staying perfectly tender. No pre-boiling required!

Tip: For a crispy cheese crust, broil for the last 2–3 minutes—just keep an eye on it!

Spicy Ground Beef and Rice Bowls

These hearty rice bowls pack a punch with spicy-savory ground beef, fluffy rice, and crisp veggies—perfect for a quick weeknight dinner that doesn’t skimp on flavor.

Ingredients:

• 1 cup long-grain white rice, uncooked
• 1 lb ground beef (85% lean)
• 1 tbsp olive oil
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper (optional, for extra heat)
• 1 tbsp soy sauce
• 1 tbsp brown sugar
• 1 cup diced tomatoes (canned or fresh)
• 1/2 cup shredded cheddar cheese
• 1/4 cup chopped fresh cilantro
• 1 lime, cut into wedges

Instructions:

1. Cook the rice according to package instructions. Fluff with a fork and set aside.
2. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart, until browned (5–6 minutes). Drain excess fat.
3. Add the onion and cook for 3 minutes until softened. Stir in 2 cloves minced garlic, 1 tbsp chili powder, 1 tsp cumin, 1/2 tsp smoked paprika, and 1/4 tsp cayenne (if using). Cook for 1 minute until fragrant.
4. Pour in 1 tbsp soy sauce, 1 tbsp brown sugar, and 1 cup diced tomatoes. Simmer for 5 minutes, stirring occasionally, until slightly thickened.
5. Divide the rice among bowls, top with the beef mixture, and sprinkle with 1/2 cup cheddar cheese and 1/4 cup cilantro. Serve with lime wedges for squeezing.

The magic here? The sweet-spicy glaze clinging to the beef—it’s bold enough to stand up to the cool, creamy cheese and zesty lime.

Tip: For meal prep, store components separately and reheat the beef with a splash of water to keep it juicy.

Ground Beef and Rice Taco Casserole

This hearty casserole combines all your favorite taco flavors in one comforting bake—perfect for busy weeknights when you crave big flavor with minimal fuss.

Ingredients:

• 1 lb ground beef (85% lean)
• 1 cup uncooked long-grain white rice
• 1 (15 oz) can black beans, drained and rinsed
• 1 (10 oz) can diced tomatoes with green chiles (like Rotel)
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1 (1 oz) packet taco seasoning
• 1 tsp garlic powder
• 1/2 tsp salt
• 2 cups beef broth
• 1 tbsp olive oil
• Optional toppings: diced avocado, sour cream, chopped cilantro

Instructions:

1. Preheat oven to 375°F. Heat olive oil in a large skillet over medium-high. Add ground beef and cook until browned, breaking it into crumbles (about 5 minutes). Drain excess fat.
2. Stir in rice, black beans, diced tomatoes, taco seasoning, garlic powder, and salt. Pour in beef broth and bring to a simmer.
3. Transfer mixture to a greased 9×13-inch baking dish. Cover tightly with foil and bake for 30 minutes.
4. Uncover, sprinkle with cheddar and Monterey Jack cheeses, and bake uncovered for 10 more minutes until bubbly and golden.

The magic here? The rice cooks right in the casserole, soaking up all the zesty taco flavors while keeping cleanup a breeze.

Tip: For a crispier top, broil for 1–2 minutes after baking—just watch closely!

Easy Mexican Ground Beef and Rice

This one-pan wonder is packed with bold flavors and comes together in under 30 minutes—perfect for busy weeknights when you crave something hearty and satisfying.

Ingredients:

• 1 lb ground beef (85% lean)
• 1 cup long-grain white rice, uncooked
• 1 small yellow onion, diced
• 1 bell pepper (any color), diced
• 2 cloves garlic, minced
• 1 (10 oz) can diced tomatoes with green chiles (like Rotel)
• 1 ½ cups low-sodium beef broth
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp salt
• ½ tsp black pepper
• 2 tbsp olive oil
• Fresh cilantro and lime wedges (for serving)

Instructions:

1. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add ground beef and cook, breaking it apart, for 5 minutes until browned. Drain excess fat.
2. Add onion, bell pepper, and 2 cloves minced garlic; sauté for 3 minutes until softened.
3. Stir in 1 tbsp chili powder, 1 tsp cumin, 1 tsp smoked paprika, ½ tsp salt, and ½ tsp black pepper. Cook for 1 minute to toast the spices.
4. Add 1 cup rice, diced tomatoes with chiles, and 1 ½ cups beef broth. Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes (or until rice is tender).
5. Fluff with a fork, then top with fresh cilantro and serve with lime wedges.

The smoky spices and tangy tomatoes soak into the rice as it cooks, creating a dish that’s vibrant and deeply flavorful without being overly spicy.

Tip: For extra richness, stir in a handful of shredded cheese right before serving—it melts beautifully into the hot rice!

Ground Beef and Rice Stuffed Tomatoes

These juicy stuffed tomatoes are a hearty, flavor-packed meal that turns humble ingredients into something special. The savory beef and rice filling soaks up the tomato’s sweetness for a dish that’s as comforting as it is colorful.

Ingredients:

• 4 large beefsteak tomatoes (about 3 inches wide)
• 1/2 lb ground beef (85% lean)
• 1/2 cup cooked white rice
• 1/4 cup finely diced yellow onion
• 1 garlic clove, minced
• 2 tbsp grated Parmesan cheese
• 1 tbsp chopped fresh parsley
• 1/2 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

Instructions:

1. Preheat oven to 375°F. Slice the tops off the tomatoes and scoop out the pulp (leave a 1/2-inch shell). Chop 1/4 cup of the pulp and set aside; discard the rest.
2. Heat olive oil in a skillet over medium. Add onion and cook for 3 minutes until soft. Add garlic, ground beef, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 5 minutes, breaking up the beef, until no pink remains.
3. Stir in cooked rice, reserved tomato pulp, 1/2 tsp oregano, and parsley. Remove from heat and fold in Parmesan.
4. Stuff tomatoes with the beef mixture, pressing lightly. Place in a baking dish and bake for 20 minutes until tomatoes are tender but still hold their shape.

The magic here? The rice absorbs the tomato juices as it bakes, making every bite rich and saucy without being soggy.

Tip: For a crisp finish, broil the stuffed tomatoes for 1–2 minutes at the end.

Simple Ground Beef and Rice Soup

This cozy, one-pot soup is a weeknight lifesaver—packed with savory beef, tender rice, and just the right amount of garlicky warmth.

Ingredients:

• 1 lb ground beef (80/20 blend)
• 1 medium yellow onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 6 cups low-sodium beef broth
• 1 cup long-grain white rice, uncooked
• 1 tbsp Worcestershire sauce
• 1 tsp dried thyme
• 1 tsp salt
• ½ tsp black pepper
• 2 tbsp chopped fresh parsley (for garnish)

Instructions:

1. In a large pot over medium-high heat, brown the ground beef, breaking it into crumbles with a spoon, for 5–6 minutes until no pink remains. Drain excess fat.
2. Add onion, carrots, and celery; cook for 4–5 minutes until softened. Stir in minced garlic and cook for 30 seconds until fragrant.
3. Pour in beef broth, then add rice, Worcestershire sauce, thyme, salt, and black pepper. Bring to a boil.
4. Reduce heat to low, cover, and simmer for 18–20 minutes until rice is tender.
5. Ladle into bowls and garnish with fresh parsley.

The rice thickens the broth just enough to make it hearty without feeling heavy—a perfect balance for chilly evenings.

Tip: Swap white rice for wild rice blend (adjust cooking time to 30 minutes) for extra nutty flavor.

Ground Beef and Rice Stir-Fry

This hearty stir-fry is a weeknight hero—packed with savory beef, tender rice, and just the right amount of garlicky kick. It’s comfort food that comes together in a flash!

Ingredients:

• 1 lb ground beef (80/20 blend)
• 2 cups cooked white rice (day-old works best)
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp brown sugar
• 1/2 tsp ground black pepper
• 2 tbsp vegetable oil
• 2 green onions, sliced (for garnish)

Instructions:

1. Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add the ground beef and cook, breaking it into crumbles, for 5–6 minutes until browned. Drain excess fat.
2. Push the beef to one side of the pan. Add the remaining 1 tbsp vegetable oil, then sauté the onion for 2 minutes until translucent. Stir in the garlic and cook for 30 seconds until fragrant.
3. Add the cooked rice, tossing to combine. Pour in the soy sauce, oyster sauce, brown sugar, and black pepper. Stir-fry for 3–4 minutes until everything is evenly coated and the rice is slightly crispy at the edges.
4. Garnish with green onions and serve hot.

The magic here? Day-old rice soaks up the sauces without turning mushy, giving you the perfect chewy-yet-crispy texture.

Tip: For extra depth, swap half the soy sauce with dark soy sauce—it adds a rich caramel color.

Easy Ground Beef and Rice Pilaf

This hearty one-pan dish is a weeknight lifesaver—fluffy rice, savory beef, and warm spices come together in under 30 minutes.

Ingredients:

• 1 lb ground beef (85% lean)
• 1 cup long-grain white rice, rinsed
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 2 cups low-sodium beef broth
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley (optional, for garnish)

Instructions:

1. Heat 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 onion and garlic; sauté for 3 minutes until softened. Stir in cumin, smoked paprika, salt, and black pepper.
3. Add rice and toast for 1 minute, stirring constantly. Pour in beef broth, scraping up any browned bits.
4. Bring to a boil, then reduce heat to low. Cover and simmer for 18 minutes (no peeking!) until liquid is absorbed and rice is tender.
5. Fluff with a fork, then let sit covered for 5 minutes off heat. Garnish with parsley if using.

The secret? Toasting the rice with spices before simmering gives every bite deep, cozy flavor. Leftovers taste even better the next day!

Tip: Swap beef broth for chicken broth if you prefer a lighter taste.

Ground Beef and Rice Shepherd’s Pie

This hearty twist on classic shepherd’s pie swaps mashed potatoes for fluffy rice, making it a comforting one-pan meal that’s ready in a flash.

Ingredients:

• 1 lb ground beef (85% lean)
• 1 cup uncooked long-grain white rice
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 cup frozen mixed peas and carrots
• 1 (8 oz) can tomato sauce
• 1 tbsp Worcestershire sauce
• 1 tsp dried thyme
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups beef broth
• 1 cup shredded cheddar cheese

Instructions:

1. Preheat oven to 375°F. In a large ovenproof skillet, brown ground beef over medium-high heat for 5 minutes, breaking it into crumbles. Drain excess fat.
2. Add onion and garlic; cook 3 minutes until softened. Stir in rice, frozen vegetables, tomato sauce, Worcestershire sauce, thyme, smoked paprika, salt, and black pepper.
3. Pour in beef broth and bring to a boil. Cover tightly with foil or a lid and bake for 25 minutes until rice is tender.
4. Remove from oven, sprinkle with cheddar cheese, and broil 2-3 minutes until bubbly and golden.

The crispy cheese crust over savory rice and beef creates the perfect bite—no mashed potato prep required!

Tip: For extra richness, stir 1/4 cup sour cream into the beef mixture before topping with cheese.

Quick Ground Beef and Rice Cabbage Rolls

These cozy cabbage rolls skip the fuss without skimping on flavor—perfect for a hearty weeknight meal that feels homemade.

Ingredients:

• 1 lb ground beef (85% lean)
• 1 cup cooked white rice
• 1 small yellow onion, finely diced
• 1 large egg
• 1 tbsp Worcestershire sauce
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 8 large green cabbage leaves
• 1 (15 oz) can tomato sauce
• 1 tbsp brown sugar
• 1 tbsp apple cider vinegar

Instructions:

1. Prep the cabbage: Bring a large pot of water to a boil. Blanch cabbage leaves for 2 minutes until pliable, then drain and pat dry.
2. Make the filling: In a bowl, combine ground beef, cooked rice, onion, egg, Worcestershire sauce, garlic powder, smoked paprika, salt, and black pepper. Mix gently with hands until just combined.
3. Roll: Divide filling into 8 portions. Place each portion near the stem end of a cabbage leaf, fold in sides, and roll tightly.
4. Simmer: Whisk together tomato sauce, brown sugar, and apple cider vinegar in a skillet. Arrange rolls seam-side down in sauce. Cover and simmer on low for 25 minutes, basting occasionally.

The smoky-sweet tomato glaze clings to every bite, while the tender cabbage keeps the filling juicy—no pre-baking required!

Tip: For extra flavor, sear rolls in 1 tbsp olive oil before adding the sauce.

Ground Beef and Rice Hash

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

Ingredients:

• 1 lb ground beef (80/20 blend)
• 1 cup long-grain white rice, uncooked
• 1 small yellow onion, diced
• 1 red bell pepper, diced
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups beef broth
• 2 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart, until browned (5–6 minutes). Drain excess fat.
2. Push the beef to one side; add the remaining 1 tbsp olive oil, onion, and bell pepper. Sauté for 3 minutes until softened. Stir in the garlic, smoked paprika, oregano, salt, and black pepper; cook for 30 seconds until fragrant.
3. Add the rice, stirring to coat in the spices. Pour in the beef broth, scraping up any browned bits. Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes (or until rice is tender).
4. Uncover, increase heat to medium, and let cook undisturbed for 2–3 minutes to crisp the bottom slightly. Garnish with parsley before serving.

The magic here? Letting the rice form a golden crust at the end adds irresistible texture to this cozy, flavor-packed dish.

Tip: Swap in cauliflower rice for a low-carb twist—just reduce the broth to 1/2 cup and skip the simmering step.

Easy Ground Beef and Rice Enchiladas

These hearty enchiladas are packed with savory ground beef, fluffy rice, and melty cheese—perfect for a cozy weeknight dinner that everyone will love.

Ingredients

• 1 lb ground beef
• 1 cup cooked white rice
• 1 (10 oz) can red enchilada sauce
• 1 (4 oz) can diced green chiles
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 8 (6-inch) flour tortillas
• 2 cups shredded Monterey Jack cheese, divided
• 1/4 cup chopped fresh cilantro (optional)

Instructions

1. Preheat oven to 375°F. In a skillet over medium heat, brown the ground beef until no pink remains, about 5 minutes. Drain excess fat.
2. Stir in the cooked rice, 1/2 cup enchilada sauce, green chiles, 1 tsp cumin, 1 tsp chili powder, 1/2 tsp garlic powder, and 1/2 tsp salt. Cook for 2 minutes, then remove from heat.
3. Spread 1/4 cup enchilada sauce in the bottom of a 9×13-inch baking dish. Fill each tortilla with 1/3 cup beef mixture and 2 tbsp cheese, 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 cilantro (if using) and serve warm.

The combo of tender beef, fluffy rice, and tangy enchilada sauce makes these enchiladas irresistibly comforting—plus, they reheat like a dream for leftovers!

Tip: For extra flavor, toast the tortillas lightly in a dry skillet before filling—it helps prevent sogginess.

Ground Beef and Rice Stuffed Bell Peppers

These hearty stuffed peppers are a crowd-pleaser, packed with savory ground beef, fluffy rice, and melty cheese—perfect for a cozy weeknight dinner.

Ingredients:

• 4 large bell peppers (any color), tops cut off and seeds removed
• 1 lb ground beef (85% lean)
• 1 cup cooked white rice
• 1/2 cup diced yellow onion
• 2 cloves garlic, minced
• 1 (14.5 oz) can diced tomatoes, drained
• 1 tsp dried oregano
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup shredded cheddar cheese
• 1 tbsp olive oil

Instructions:

1. Preheat oven to 375°F. Lightly grease a baking dish with olive oil and place peppers upright in the dish.
2. In a skillet over medium heat, brown ground beef, breaking it into crumbles, about 5–7 minutes. Drain excess fat.
3. Add onion and garlic to the skillet; sauté for 3 minutes until softened. Stir in diced tomatoes, oregano, smoked paprika, salt, and black pepper. Cook for 2 more minutes.
4. Remove from heat and fold in cooked rice and 1/2 cup cheddar cheese.
5. Spoon filling into peppers, packing gently. Top with remaining cheese. Cover dish with foil and bake for 25 minutes. Uncover and bake 10 more minutes until cheese is bubbly.

The smoky paprika and juicy tomatoes give these peppers a rich depth, while the cheese forms a golden crust that’s downright irresistible.

Tip: For extra flavor, try swapping white rice for brown rice or quinoa—just adjust cook time as needed.

Simple Ground Beef and Rice Meatballs

These hearty meatballs are a weeknight hero—packed with savory flavor and just the right amount of tenderness from cooked rice.

Ingredients:

• 1 lb ground beef (80/20 blend)
• 1 cup cooked white rice, cooled
• 1 large egg
• 1/4 cup finely grated Parmesan cheese
• 2 tbsp finely chopped fresh parsley
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil (for frying)

Instructions:

1. In a large bowl, combine ground beef, cooked rice, egg, Parmesan, parsley, garlic powder, onion powder, salt, and pepper. Mix gently with your hands until just combined—don’t overwork the meat.
2. Roll the mixture into 1.5-inch balls (about 18 total).
3. Heat olive oil in a large skillet over medium heat. Add meatballs in a single layer (work in batches if needed) and cook for 4–5 minutes per side, turning gently, until browned and cooked through (internal temperature should reach 160°F).

The rice keeps these meatballs extra juicy, while the Parmesan adds a subtle salty richness—perfect for piling onto subs or serving over mashed potatoes.

Tip: For a crispier crust, roll the shaped meatballs in a little extra Parmesan before frying.

Conclusion

With these 18 flavorful and fuss-free ground beef and rice recipes, dinner just got a whole lot easier! Whether you’re short on time, ingredients, or inspiration, there’s something here for everyone. Give these dishes a try, and don’t forget to share your favorites in the comments or pin this roundup for later—happy cooking!