20 Delicious Good Recipes with Ground Beef Tasty

Ground beef is the MVP of weeknight dinners—versatile, budget-friendly, and always delicious. Whether you’re craving cozy comfort food, a quick skillet meal, or a crowd-pleasing casserole, we’ve rounded up 20 mouthwatering recipes that’ll make your taste buds (and your family) happy. Get ready to transform that humble pound of beef into something seriously tasty—let’s dive in!

Classic Beef Lasagna

Nothing beats the comforting layers of tender pasta, rich meat sauce, and creamy cheese in this timeless crowd-pleaser.

Ingredients:

• 12 lasagna noodles (uncooked)
• 1 lb ground beef (85% lean)
• 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
• 2 cloves garlic, minced
• 1 tsp dried basil
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

Instructions:

1. Preheat oven to 375°F. Heat 1 tbsp olive oil in a skillet over medium-high. Add ground beef and cook until browned, breaking it apart, about 5 minutes. Stir in 2 cloves minced garlic, 1 tsp basil, 1 tsp oregano, 1/2 tsp salt, and 1/4 tsp black pepper; cook 1 minute. Pour in marinara sauce and simmer 5 minutes.
2. In a bowl, mix ricotta, 1 large egg, and 1/4 cup Parmesan.
3. Spread 1/3 of the meat sauce in a 9×13″ baking dish. Layer 4 uncooked noodles, half the ricotta mixture, and 1/3 of mozzarella. Repeat layers, ending with sauce and remaining mozzarella and 1/4 cup Parmesan.
4. Cover with foil and bake 35 minutes. Uncover and bake 15 more minutes until bubbly and golden. Let rest 10 minutes before slicing.

The secret? Uncooked noodles absorb just enough moisture for perfect texture without pre-boiling.

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

Spicy Beef Tacos

These fiery, flavor-packed tacos are a weeknight hero—just enough heat to wake up your taste buds without overwhelming them.

Ingredients:

• 1 lb ground beef (80/20 blend)
• 1 tbsp olive oil
• 1 small yellow onion, finely diced
• 3 cloves garlic, minced
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper
• 1/2 tsp salt
• 1/2 cup tomato sauce
• 8 small corn tortillas, warmed
• Toppings: diced avocado, crumbled cotija cheese, lime wedges, chopped cilantro

Instructions:

1. Heat olive oil in a skillet over medium-high. Add onion and cook for 3 minutes until translucent. 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, cayenne, and salt. Stir to coat the beef evenly, then pour in tomato sauce. Simmer for 3–4 minutes until slightly thickened.
4. Divide the spicy beef among warmed tortillas. Top with avocado, cotija, cilantro, and a squeeze of lime.

The magic here? Smoked paprika adds a subtle depth that balances the cayenne’s kick—no bland taco nights allowed!

Tip: Char your tortillas lightly over a gas flame for extra texture (10 seconds per side).

Beef and Cheese Stuffed Peppers

These hearty stuffed peppers are packed with savory ground beef, melty cheese, and just the right amount of spice—comfort food at its finest!

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 cup shredded cheddar cheese, divided
• 1/2 cup diced yellow onion
• 1 (14.5 oz) can diced tomatoes, drained
• 2 cloves garlic, minced
• 1 tbsp tomato paste
• 1 tsp chili powder
• 1/2 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

Instructions:

1. Preheat oven to 375°F. Lightly grease a baking dish with olive oil and arrange peppers cut-side up.
2. Heat 1 tbsp olive oil in a skillet over medium-high. Add ground beef, breaking it apart, until browned (5–6 minutes). Drain excess fat.
3. Add diced onion and minced garlic; cook 2 minutes until softened. Stir in 1 tsp chili powder, 1/2 tsp cumin, 1/2 tsp salt, and 1/4 tsp black pepper.
4. Mix in drained diced tomatoes, 1 tbsp tomato paste, cooked rice, and 1/2 cup cheddar cheese. Cook 1 minute, then remove from heat.
5. Spoon filling into peppers, top with remaining 1/2 cup cheese, and bake 25–30 minutes until peppers are tender and cheese is bubbly.

The juicy peppers soften just enough to cradle the rich, cheesy filling—every bite is a perfect balance of sweet, smoky, and hearty.

Tip: For extra flavor, try swapping cheddar for pepper jack or adding a pinch of smoked paprika to the beef mixture.

Homemade Beef Burger Patties

Nothing beats the juicy, flavorful satisfaction of a homemade beef burger patty—simple to make and endlessly customizable!

Ingredients:

• 1 lb ground beef (80/20 blend for best juiciness)
• 1 tbsp Worcestershire sauce
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp vegetable oil (for cooking)

Instructions:

1. In a large bowl, gently combine ground beef, 1 tbsp Worcestershire sauce, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Avoid overmixing to keep the patties tender.
2. Divide the mixture into 4 equal portions and shape into 1/2-inch-thick patties, slightly wider than your burger buns (they’ll shrink as they cook).
3. Heat 1 tbsp vegetable oil in a skillet over medium-high heat. Once hot, add the patties and cook for 4–5 minutes per side for medium doneness, or until internal temperature reaches 160°F.
4. Let the patties rest for 3 minutes before serving to lock in those juices.

The smoky paprika and Worcestershire sauce give these patties a deep, savory flavor that stands out even without toppings. Perfect for grilling or stovetop cravings!

Tip: Press a small dimple into the center of each raw patty to prevent bulging during cooking.

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 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. Cook sirloin steak until browned (3–4 minutes), then transfer to a plate.
2. Melt 2 tbsp butter in the same skillet. Add onion and cook until soft (3 minutes). Stir in garlic and mushrooms, cooking until mushrooms release their liquid (5 minutes).
3. Sprinkle 1 tbsp flour over the mixture, stirring for 1 minute. Slowly pour in 1 cup beef broth, scraping up browned bits. Add 1 tbsp Worcestershire sauce, 1 tsp Dijon mustard, 1/2 tsp salt, and 1/4 tsp black pepper. Simmer until slightly thickened (3–4 minutes).
4. Reduce heat to low. Stir in sour cream and return beef to the skillet. Warm through (1–2 minutes). Serve over egg noodles and garnish with parsley.

The secret? A splash of Worcestershire and Dijon adds depth to the creamy sauce, making it way more interesting than your average stroganoff.

Tip: For extra tender beef, slice it against the grain while partially frozen.

Cheesy Beef Quesadillas

These cheesy beef quesadillas are a weeknight hero—packed with savory ground beef, melty cheese, and just the right amount of spice for a crowd-pleasing meal.

Ingredients:

• 1 tbsp olive oil
• 1 lb ground beef (85% lean)
• 1 tsp chili powder
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 large flour tortillas (10-inch)
• 2 cups shredded Monterey Jack cheese
• 1/4 cup chopped fresh cilantro (optional)
• Sour cream and salsa, for serving

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 (about 6–8 minutes). Drain excess fat.
2. Stir in 1 tsp chili powder, 1 tsp cumin, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 1 minute until fragrant, then remove from heat.
3. Lay out the tortillas and sprinkle 1/2 cup shredded cheese evenly over one half of each. Divide the beef mixture on top, followed by the remaining cheese and cilantro (if using). Fold the tortillas in half.
4. Wipe the skillet clean and return to medium heat. Cook each quesadilla for 2–3 minutes per side, pressing lightly, until golden and crispy. Slice into wedges and serve with sour cream and salsa.

The secret here? Letting the cheese crisp up just slightly in the skillet—it adds the perfect crunch to every bite.

Tip: For extra gooeyness, mix in a handful of shredded cheddar with the Monterey Jack.

Beef Shepherd’s Pie

This hearty, comforting classic is the ultimate one-dish wonder—creamy mashed potatoes blanket a rich, savory beef filling for the perfect weeknight meal.

Ingredients:

• 1 lb ground beef (85% lean)
• 1 medium yellow onion, diced
• 2 carrots, peeled and diced
• 2 cloves garlic, minced
• 1 cup frozen peas
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup beef broth
• 2 lbs russet potatoes, peeled and cubed
• 1/2 cup whole milk
• 4 tbsp unsalted butter
• 1/2 tsp salt (for potatoes)

Instructions:

1. Cook the filling: Brown ground beef in a large skillet over medium heat, breaking it apart, 5–6 minutes. Drain excess fat, then add onion, carrots, and garlic. Cook 5 minutes until softened. Stir in tomato paste, Worcestershire sauce, thyme, 1/2 tsp salt, and 1/4 tsp black pepper. Pour in beef broth and simmer 5 minutes. Fold in peas, then transfer to a 9×13″ baking dish.
2. Mash the potatoes: Boil potatoes in salted water until tender, 15 minutes. Drain, then mash with milk, butter, and 1/2 tsp salt until smooth.
3. Assemble & bake: Spread mashed potatoes over the beef mixture. Bake at 400°F for 20 minutes until bubbly and lightly browned. Broil 2–3 minutes for extra crispiness if desired.

The secret? A splash of Worcestershire sauce deepens the beefy flavor, while broiling the topping gives it a golden, buttery crust.

Tip: For a make-ahead meal, assemble the pie (unbaked) and refrigerate up to 24 hours—just add 5–10 extra minutes to the baking time.

Korean Beef Bibimbap

This vibrant bibimbap is a one-bowl wonder, packed with savory beef, crisp veggies, and that iconic spicy-sweet gochujang kick—perfect for a fuss-free weeknight dinner!

Ingredients:

• 1 lb ground beef (85% lean)
• 4 cups cooked short-grain rice
• 2 cups spinach, blanched
• 1 cup carrots, julienned
• 1 cup shiitake mushrooms, sliced
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp brown sugar
• 2 tsp minced garlic
• 1 tbsp gochujang (Korean chili paste)
• 4 fried eggs (optional)
• 1 tbsp vegetable oil
• Toasted sesame seeds (for garnish)

Instructions:

1. Cook the beef: Heat 1 tbsp vegetable oil in a skillet over medium-high. Add ground beef and cook for 5 minutes, breaking it apart, until browned. Stir in 2 tbsp soy sauce, 1 tbsp brown sugar, 1 tbsp sesame oil, and 2 tsp minced garlic. Cook for 2 more minutes, then set aside.
2. Sauté veggies: In the same skillet, sauté carrots for 2 minutes until slightly soft. Remove, then cook mushrooms for 3 minutes until tender. Season each with a pinch of salt.
3. Assemble: Divide rice among bowls. Arrange beef, spinach, carrots, and mushrooms in sections on top. Add a fried egg if using.
4. Serve: Drizzle with 1 tbsp gochujang and sprinkle with sesame seeds. Mix well before eating!

The magic here? That crispy-edged fried egg melds with the gochujang into a rich, velvety sauce that coats every bite.

Tip: Short on time? Use pre-shredded carrots and skip blanching the spinach—just wilt it in the skillet for 30 seconds!

Beef and Vegetable Stir-Fry

This quick and flavorful stir-fry is a weeknight hero—tender beef, crisp veggies, and a savory sauce that coats every bite.

Ingredients:

• 1 lb flank steak, thinly sliced against the grain
• 2 tbsp soy sauce
• 1 tbsp cornstarch
• 2 tbsp vegetable oil, divided
• 1 red bell pepper, thinly sliced
• 1 cup broccoli florets
• 2 cloves garlic, minced
• 1 tsp grated ginger
• 2 tbsp oyster sauce
• 1 tsp sesame oil
• Cooked rice, for serving

Instructions:

1. In a bowl, toss the flank steak with 1 tbsp soy sauce and 1 tbsp cornstarch until evenly coated. Let sit for 10 minutes.
2. Heat 1 tbsp vegetable oil in a large wok or skillet over high heat. Add the beef in a single layer and cook, undisturbed, for 1 minute. Stir-fry for another 1–2 minutes until browned but still slightly pink. Transfer to a plate.
3. Add the remaining 1 tbsp vegetable oil to the pan. Stir-fry the bell pepper and broccoli for 3 minutes until crisp-tender. Add the garlic and ginger, cooking for 30 seconds until fragrant.
4. Return the beef to the pan. Pour in the remaining 1 tbsp soy sauce, 2 tbsp oyster sauce, and 1 tsp sesame oil. Toss everything together for 1 minute until glossy and heated through.
5. Serve immediately over rice.

The secret here? Letting the beef sear undisturbed for that first minute—it creates a caramelized crust while keeping the inside juicy.

Tip: For extra crunch, sprinkle with toasted sesame seeds or chopped peanuts.

Beef Meatball Subs

These hearty beef meatball subs are packed with savory flavor and melty cheese—perfect for game day or a cozy weeknight dinner.

Ingredients:

• 1 lb ground beef (80/20 blend)
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 large egg
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp olive oil
• 2 cups marinara sauce
• 4 sub rolls, split lengthwise
• 1 cup shredded mozzarella cheese
• Fresh basil leaves (optional, for garnish)

Instructions:

1. Preheat oven to 375°F. In a bowl, combine ground beef, breadcrumbs, Parmesan, egg, minced garlic, 1 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper. Mix gently with hands, then roll into 12 meatballs.
2. Heat 1 tbsp olive oil in a large skillet over medium-high. Brown meatballs on all sides (about 5 minutes total—they’ll finish cooking in the sauce).
3. Pour 2 cups marinara sauce into the skillet, stirring gently to coat. Simmer covered for 10 minutes until meatballs are cooked through.
4. Toast sub rolls lightly, then spoon 3 meatballs and sauce into each. Top with 1/4 cup mozzarella per sub and broil 2–3 minutes until bubbly. Garnish with basil if using.

The secret here? Simmering the meatballs directly in the sauce keeps them juicy while infusing the marinara with rich beef flavor.

Tip: For extra flavor, stir a pinch of red pepper flakes into the sauce or use provolone instead of mozzarella.

Beef and Rice Casserole

This hearty beef and rice casserole is the ultimate comfort food—savory, satisfying, and packed with flavor in every bite.

Ingredients:

• 1 lb ground beef
• 1 cup uncooked long-grain white rice
• 1 small yellow onion, diced
• 1 green bell pepper, diced
• 2 cloves garlic, minced
• 1 (15 oz) can diced tomatoes, undrained
• 1 (10.5 oz) can condensed cream of mushroom soup
• 1 ½ cups beef broth
• 1 tsp Worcestershire sauce
• 1 tsp smoked paprika
• ½ tsp salt
• ½ tsp black pepper
• 1 cup shredded cheddar cheese

Instructions:

1. Preheat oven to 375°F. In a large skillet over medium heat, brown the ground beef until no pink remains, about 5–7 minutes. Drain excess fat.
2. Add the onion, bell pepper, and garlic to the skillet. Cook for 3–4 minutes until softened.
3. Stir in the rice, diced tomatoes (with juices), cream of mushroom soup, beef broth, Worcestershire sauce, smoked paprika, salt, and black pepper. Bring to a simmer, then remove from heat.
4. Transfer the mixture to a greased 9×13-inch baking dish. Cover tightly with foil and bake for 45 minutes.
5. Uncover, sprinkle with cheddar cheese, and bake for another 10 minutes until bubbly and the cheese melts.

The creamy soup and Worcestershire sauce create a rich, umami-packed sauce that soaks into the rice perfectly—no dry bites here!

Tip: For extra depth, swap half the beef broth for a dark beer or red wine.

Beef Chili with Beans

This hearty beef chili is packed with smoky spices and tender beans—perfect for game day or a cozy weeknight dinner.

Ingredients:

• 1 tbsp olive oil
• 1 yellow onion, diced
• 1 lb ground beef (80/20 blend)
• 3 garlic cloves, minced
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp dried oregano
• 1/4 tsp cayenne pepper (optional)
• 1 (15 oz) can kidney beans, drained and rinsed
• 1 (15 oz) can black beans, drained and rinsed
• 1 (28 oz) can crushed tomatoes
• 1 cup beef broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp brown sugar

Instructions:

1. Heat 1 tbsp olive oil in a large pot over medium heat. Add the diced onion and cook for 5 minutes until softened.
2. Add the ground beef, breaking it apart with a spoon, and cook until browned (about 6 minutes). Stir in the 3 minced garlic cloves and cook for 1 minute.
3. Sprinkle in the 1 tbsp chili powder, 1 tsp cumin, 1 tsp smoked paprika, 1/2 tsp oregano, and 1/4 tsp cayenne (if using). Stir to coat the beef.
4. Add the kidney beans, black beans, crushed tomatoes, 1 cup beef broth, 1 tsp salt, 1/2 tsp black pepper, and 1 tbsp brown sugar. Bring to a simmer.
5. Reduce heat to low, cover, and simmer for 30 minutes, stirring occasionally. Uncover and simmer for another 10 minutes to thicken.

The touch of brown sugar balances the heat, while the smoked paprika adds a deep, cozy aroma. Serve with shredded cheese and cornbread!

Tip: For extra richness, stir in 1 tbsp tomato paste with the spices.

Beef and Broccoli Stir-Fry

This classic takeout favorite comes together in under 30 minutes, with tender beef and crisp-tender broccoli coated in a savory-sweet sauce that’s way better than delivery.

Ingredients:

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

Instructions:

1. In a small bowl, whisk together 3 tbsp soy sauce, 2 tbsp oyster sauce, 1 tbsp brown sugar, 1/4 cup water, and 1 tsp cornstarch. Set aside.
2. Heat 1 tbsp vegetable oil in a large skillet or wok over high heat. Add broccoli and stir-fry for 3 minutes until bright green but still crisp. Remove and set aside.
3. Add remaining 1 tbsp oil to the skillet. Cook flank steak in a single layer for 2 minutes per side until browned but still pink in spots. Push to one side.
4. Add minced garlic and grated ginger to the empty space in the skillet. Stir for 15 seconds until fragrant, then mix into the beef.
5. Pour the sauce over the beef, stirring constantly. Simmer for 1–2 minutes until thickened. Return broccoli to the skillet and toss to coat. Serve immediately over rice.

The secret to this dish? A quick velveting technique—the cornstarch in the sauce gives the beef that glossy, restaurant-quality finish without extra prep.

Tip: Freeze the flank steak for 20 minutes before slicing—it’ll make thin cuts much easier!

Beef Empanadas

These flaky, golden beef empanadas are packed with savory spiced filling—perfect for game day or a cozy weeknight treat.

Ingredients:

• 1 tbsp olive oil
• 1 small yellow onion, finely diced
• 2 garlic cloves, minced
• 1 lb ground beef (85% lean)
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chopped green olives
• 1 tbsp tomato paste
• 1 package (14 oz) store-bought empanada dough discs (or homemade)
• 1 egg, beaten (for egg wash)

Instructions:

1. Heat 1 tbsp olive oil in a skillet over medium heat. Add the onion and cook for 3 minutes until soft, then stir in the garlic for 30 seconds until fragrant.
2. Add the ground beef, breaking it up with a spoon. Cook until browned, about 5 minutes. Stir in 1 tsp cumin, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper.
3. Mix in 1/4 cup green olives and 1 tbsp tomato paste, then cook for 2 more minutes. Remove from heat and let cool slightly.
4. Preheat oven to 400°F. Lay out empanada dough discs and spoon 2 tbsp filling onto each. Fold dough over, crimp edges with a fork, and brush with beaten egg.
5. Bake for 20–25 minutes until golden and crisp. Cool for 5 minutes before serving.

The briny olives and smoky paprika give these handheld pies a crave-worthy depth—no dipping sauce needed!

Tip: For extra flakiness, chill the filled empanadas for 15 minutes before baking.

Beef and Potato Hash

This hearty beef and potato hash is a one-pan wonder, perfect for lazy weekend brunches or a quick weeknight dinner with minimal cleanup.

Ingredients:

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

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the diced potatoes and cook for 10 minutes, stirring occasionally, until golden and slightly crispy.
2. Push potatoes to one side of the skillet. Add the remaining 1 tbsp olive oil, then sauté the onion and bell pepper for 3 minutes until softened.
3. Add the ground beef, breaking it apart with a spatula. Cook for 5 minutes until no pink remains. Stir in the garlic powder, smoked paprika, salt, and black pepper.
4. Mix everything together and cook for another 2 minutes to let flavors meld. Garnish with fresh parsley before serving.

The smoky paprika and crispy-edged potatoes give this hash a diner-style flair—no fancy techniques required! Serve with a fried egg on top for extra indulgence.

Tip: For extra-crispy potatoes, parboil them for 5 minutes before dicing and frying.

Beef Stuffed Zucchini Boats

These hearty zucchini boats are packed with savory ground beef and melty cheese—a crowd-pleaser that turns summer squash into a satisfying meal.

Ingredients:

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

Instructions:

1. Preheat oven to 400°F. Scoop out zucchini flesh with a spoon, leaving a 1/4-inch-thick shell. Chop the scooped flesh and set aside.
2. Heat olive oil in a skillet over medium-high. Cook ground beef, breaking it up, until browned (5–6 minutes). Add onion, garlic, and chopped zucchini flesh; cook until softened (4–5 minutes). Stir in oregano, smoked paprika, salt, and pepper.
3. Off heat, mix in marinara sauce. Spoon filling into zucchini shells, then top with mozzarella and Parmesan. Bake on a parchment-lined sheet for 20–25 minutes until cheese is bubbly and zucchini is tender.
4. Garnish with fresh basil if desired. Serve hot.

The smoky paprika and juicy beef filling contrast perfectly with the mild zucchini—plus, the hollowed-out shells keep everything neat for serving!

Tip: For a crispier top, broil for 1–2 minutes at the end (watch closely!).

Beef and Spinach Stuffed Shells

These hearty stuffed shells are a crowd-pleaser, packed with savory beef, creamy ricotta, and fresh spinach—perfect for a cozy family dinner.

Ingredients:

• 20 jumbo pasta shells
• 1 lb ground beef
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 cups fresh spinach, chopped
• 1 egg, lightly beaten
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups marinara sauce

Instructions:

1. Preheat oven to 375°F. Cook pasta shells according to package instructions until al dente, then drain and set aside.
2. In a skillet over medium heat, brown the ground beef until no pink remains, about 8 minutes. Drain excess fat, then stir in minced garlic, 1 tsp oregano, 1/2 tsp salt, and 1/4 tsp black pepper. Remove from heat.
3. In a bowl, mix ricotta, mozzarella, Parmesan, chopped spinach, and beaten egg. Fold in the cooked beef mixture.
4. Spread 1 cup marinara sauce in the bottom of a 9×13-inch baking dish. Stuff each shell with the beef and cheese filling, then arrange them seam-side up in the dish. Top with remaining 1 cup marinara sauce.
5. Bake uncovered for 25 minutes until bubbly and cheese is melted. Let rest 5 minutes before serving.

The ricotta keeps the filling luxuriously creamy, while the spinach adds a fresh pop of color and flavor.

Tip: For extra richness, sprinkle additional mozzarella on top before baking.

Beef and Cheese Nachos

These loaded beef and cheese nachos are the ultimate crowd-pleaser—crispy, cheesy, and packed with savory flavor in every bite.

Ingredients:

• 1 lb ground beef (80/20 blend)
• 1 (12-oz) bag sturdy tortilla chips
• 2 cups shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1 (15-oz) can black beans, drained and rinsed
• 1/2 cup diced red onion
• 1 jalapeño, thinly sliced (seeds removed for less heat)
• 1 tbsp taco seasoning
• 1/2 tsp salt
• 1/4 cup chopped fresh cilantro
• 1/2 cup sour cream (for serving)
• 1/4 cup salsa (for serving)

Instructions:

1. Preheat oven to 375°F. Line a large baking sheet with parchment paper.
2. Cook the beef: In a skillet over medium-high heat, brown the ground beef, breaking it into crumbles. Drain excess fat, then stir in 1 tbsp taco seasoning and 1/2 tsp salt. Cook for 1 more minute, then remove from heat.
3. Layer the nachos: Spread tortilla chips in an even layer on the baking sheet. Top with the cooked beef, black beans, red onion, jalapeño, and both cheeses.
4. Bake: Bake for 8–10 minutes until the cheese is fully melted and bubbly.
5. Garnish and serve: Sprinkle with fresh cilantro and serve immediately with sour cream and salsa on the side.

The magic here? Baking the nachos just long enough to melt the cheese without sogging the chips—so every bite stays perfectly crisp.

Tip: For extra flavor, warm the black beans with a pinch of cumin before layering.

Beef and Sweet Potato Skillet

This hearty one-pan wonder combines savory ground beef with caramelized sweet potatoes for a cozy, flavor-packed meal that comes together in under 30 minutes.

Ingredients:

• 1 tbsp olive oil
• 1 lb lean ground beef
• 1 large sweet potato, diced into ½-inch cubes (about 3 cups)
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• ½ tsp ground cumin
• 1 tsp salt
• ½ tsp black pepper
• 2 tbsp chopped fresh parsley

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add ground beef and cook for 5 minutes, breaking it apart with a spatula, until browned.
2. Add sweet potato and onion. Cook for 8 minutes, stirring occasionally, until potatoes soften and edges caramelize.
3. Stir in 2 cloves garlic, 1 tsp smoked paprika, ½ tsp cumin, 1 tsp salt, and ½ tsp black pepper. Cook for 2 minutes until fragrant.
4. Remove from heat and sprinkle with 2 tbsp parsley before serving.

The magic here? The sweet potatoes develop crispy edges while staying tender inside, creating the perfect contrast with the spiced beef.

Tip: For extra richness, top with crumbled feta or avocado slices.

Beef and Cabbage Rolls

These hearty beef and cabbage rolls are a comforting classic, packed with savory flavors and wrapped in tender cabbage leaves—perfect for a cozy family dinner.

Ingredients:

• 1 large head green cabbage (about 2 lbs)
• 1 lb ground beef
• 1/2 cup uncooked long-grain white rice
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp paprika
• 1 (15-oz) can tomato sauce
• 1 tbsp Worcestershire sauce
• 1/2 cup beef broth

Instructions:

1. Bring a large pot of water to a boil. Carefully remove the core from the cabbage and submerge the whole head in the boiling water for 5 minutes. Peel off 12 large leaves and set aside. Shred the remaining cabbage.
2. In a bowl, combine ground beef, uncooked rice, onion, garlic, 1 tsp salt, 1/2 tsp black pepper, and 1 tsp paprika. Mix well.
3. Place 1/4 cup of the beef mixture onto each cabbage leaf. Fold the sides inward and roll tightly.
4. Spread the shredded cabbage in the bottom of a Dutch oven. Arrange rolls seam-side down on top. Pour 1 (15-oz) can tomato sauce, 1 tbsp Worcestershire sauce, and 1/2 cup beef broth over the rolls.
5. Cover and simmer on low heat for 1 hour, or until rice is tender and cabbage is soft.

The tangy tomato sauce seeps into every bite, while the tender cabbage keeps the filling juicy—no dry rolls here!

Tip: For extra richness, stir a spoonful of sour cream into the sauce before serving.

Conclusion

With 20 delicious and easy ground beef recipes, this roundup has something for every craving—from cozy classics to bold new flavors. We hope you find a new family favorite! Don’t forget to leave a comment sharing which dish you loved most, and pin this article to save these tasty ideas for later. Happy cooking!