20 Delicious Healthy Ground Beef Recipes to Lose Weight Fast

Craving hearty, satisfying meals that won’t derail your weight loss goals? Look no further! These 20 delicious healthy ground beef recipes are packed with flavor, protein, and wholesome ingredients—perfect for quick weeknight dinners or meal prep. From cozy skillet meals to zesty taco bowls, we’ve got your cravings covered without the guilt. Ready to dig in? Let’s get cooking!

Lean Ground Beef and Vegetable Stir-Fry

This quick stir-fry packs in plenty of veggies and lean protein, making it a satisfying weeknight dinner that comes together in under 30 minutes.

Ingredients:

• 1 tbsp neutral oil (like avocado or canola)
• 1 lb lean ground beef (90% lean or higher)
• 1 red bell pepper, thinly sliced
• 2 cups broccoli florets
• 1 medium carrot, julienned
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 3 tbsp low-sodium soy sauce
• 1 tbsp hoisin sauce
• 1 tsp sesame oil
• 1/2 tsp red pepper flakes (optional)
• 2 green onions, sliced (for garnish)

Instructions:

1. Heat 1 tbsp neutral oil in a large skillet or wok over medium-high heat. Add the ground beef and cook, breaking it apart with a spatula, for 5–6 minutes until browned. Drain excess fat if needed.
2. Push the beef to one side of the pan. Add the bell pepper, broccoli, and carrot, stirring occasionally, for 4–5 minutes until crisp-tender.
3. Add the garlic and ginger, stirring for 30 seconds until fragrant. Pour in the 3 tbsp soy sauce, 1 tbsp hoisin sauce, 1 tsp sesame oil, and 1/2 tsp red pepper flakes (if using). Toss everything together for 1–2 minutes until evenly coated and heated through.
4. Garnish with green onions and serve immediately over rice or noodles.

The hoisin and sesame oil add a rich, savory depth to this dish, while the crisp-tender veggies keep it light and fresh.

Tip: For extra crunch, sprinkle with toasted sesame seeds just before serving.

Low-Carb Ground Beef Lettuce Wraps

These fresh, crunchy lettuce wraps are packed with savory ground beef and a punch of flavor—perfect for a light yet satisfying meal.

Ingredients:

• 1 lb ground beef (85% lean)
• 1 tbsp olive oil
• 1/2 cup diced yellow onion
• 2 cloves garlic, minced
• 1 tbsp soy sauce (or coconut aminos for gluten-free)
• 1 tsp sriracha (optional for heat)
• 1/2 tsp ground ginger
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 head butter lettuce, leaves separated
• 1/4 cup chopped green onions (for garnish)

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add diced yellow onion and cook for 3 minutes until softened.
2. Add ground beef, breaking it apart with a spatula. Cook for 5–6 minutes until browned, stirring occasionally.
3. Stir in 2 cloves minced garlic, 1 tbsp soy sauce, 1 tsp sriracha, 1/2 tsp ground ginger, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 1–2 minutes until fragrant.
4. Spoon the beef mixture into butter lettuce leaves and garnish with chopped green onions.

The contrast of the cool, crisp lettuce with the warm, spiced beef makes every bite irresistible—no utensils needed!

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

Healthy Ground Beef Stuffed Bell Peppers

These hearty stuffed peppers are packed with lean protein and veggies, making them a satisfying yet guilt-free weeknight dinner.

Ingredients:

• 4 large bell peppers (any color), tops cut off and seeds removed
• 1 lb lean ground beef (90/10)
• 1 cup cooked brown 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 smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup shredded reduced-fat cheddar cheese
• 1 tbsp olive oil

Instructions:

1. Preheat oven to 375°F. Lightly brush peppers with 1 tbsp olive oil and place in a baking dish.
2. In a skillet over medium heat, cook ground beef until browned, breaking it apart. Drain excess fat.
3. Add onion and cook for 3 minutes until soft. Stir in garlic, 1 tsp oregano, 1 tsp cumin, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 1 minute until fragrant.
4. Remove from heat and mix in cooked brown rice and diced tomatoes.
5. Spoon filling into peppers, top with 1/2 cup cheddar cheese, and bake for 25–30 minutes until peppers are tender and cheese is bubbly.

The smoky cumin and melty cheese create a cozy flavor boost, while the peppers stay perfectly crisp-tender. Tip: For extra browning, broil for 1–2 minutes at the end!

Zucchini Noodles with Ground Beef Marinara

This light yet hearty twist on spaghetti swaps pasta for zucchini noodles, keeping all the rich flavors of a classic beef marinara—minus the carb coma!

Ingredients:

• 1 tbsp olive oil
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 1 lb lean ground beef
• 1 (24 oz) jar marinara sauce
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 medium zucchinis, spiralized
• 1/4 cup grated Parmesan cheese
• Fresh basil leaves, for garnish

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat. 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 apart with a spoon, and cook for 5–6 minutes until browned. Drain excess fat if needed.
3. Pour in marinara sauce, then stir in 1 tsp oregano, 1/2 tsp salt, and 1/4 tsp black pepper. Simmer for 10 minutes, stirring occasionally.
4. Add zucchini noodles and toss to coat. Cook for 2–3 minutes until just tender (don’t overcook—they should still have a slight bite).
5. Top with Parmesan cheese and fresh basil before serving.

The zucchini noodles soak up the savory marinara while staying crisp, making this dish feel indulgent yet fresh. Tip: For extra flavor, toast the spiralized zucchini in a dry skillet for 1 minute before adding to the sauce.

Ground Beef and Cauliflower Rice Bowl

This hearty bowl is packed with flavor and comes together in under 30 minutes—perfect for busy weeknights when you want something satisfying but light.

Ingredients:

• 1 tbsp olive oil
• 1 lb ground beef (85% lean)
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 12 oz riced cauliflower (fresh or frozen)
• 1 tbsp soy sauce
• 1 tbsp lime juice
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Heat 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. Add onion and sauté for 3 minutes until softened. Stir in garlic, cumin, smoked paprika, salt, and black pepper; cook for 1 minute until fragrant.
3. Add cauliflower rice and toss to combine. Cook for 4–5 minutes, stirring occasionally, until tender but not mushy.
4. Remove from heat and stir in soy sauce and lime juice. Garnish with cilantro before serving.

The smoky cumin and bright lime make this bowl anything but boring—plus, the cauliflower rice soaks up all the savory goodness without weighing you down.

Tip: For extra crunch, top with toasted sesame seeds or sliced jalapeños.

Skinny Ground Beef Tacos with Avocado

These lighter tacos pack all the flavor without the guilt, thanks to lean beef and creamy avocado for a fresh twist.

Ingredients:

• 1 lb lean ground beef (93% lean)
• 1 tbsp olive oil
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tbsp taco seasoning (or 1 tsp each chili powder, cumin, and smoked paprika)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 8 corn tortillas, warmed
• 1 ripe avocado, sliced
• 1/4 cup fresh cilantro, chopped
• Lime wedges, for serving

Instructions:

1. Heat olive oil in a skillet over medium-high. Add 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 spatula. Cook for 5–6 minutes until no pink remains. Sprinkle with taco seasoning, salt, and pepper; stir to coat.
3. Warm corn tortillas in a dry skillet or microwave (covered with a damp towel) for 20 seconds.
4. Divide beef among tortillas. Top with avocado slices, cilantro, and a squeeze of lime.

The creamy avocado balances the smoky beef perfectly, and corn tortillas keep it light yet satisfying.

Tip: For extra crunch, toast tortillas directly over a gas flame for 10 seconds per side.

Ground Beef and Spinach Egg Muffins

These protein-packed egg muffins are a savory breakfast win, with juicy ground beef and fresh spinach baked right into fluffy eggs—perfect for meal prep or a grab-and-go bite!

Ingredients:

• 1/2 lb lean ground beef
• 1 cup fresh spinach, finely chopped
• 6 large eggs
• 1/4 cup milk (any kind)
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/2 cup shredded cheddar cheese
• 1 tbsp olive oil

Instructions:

1. Preheat oven to 350°F and grease a 12-cup muffin tin with olive oil.
2. In a skillet over medium heat, cook the ground beef until browned (5–6 minutes), breaking it into crumbles. Drain excess fat.
3. In a bowl, whisk together the eggs, milk, garlic powder, onion powder, salt, and black pepper until smooth.
4. Divide the cooked beef, spinach, and cheddar cheese evenly among the muffin cups. Pour the egg mixture over each, filling cups 3/4 full.
5. Bake for 20–22 minutes until the eggs are set and tops are lightly golden. Cool for 5 minutes before removing.

The beef adds a hearty richness while the spinach keeps these muffins fresh and vibrant—no dry, rubbery eggs here!

Tip: Freeze extras in a zip-top bag for up to 3 months. Reheat in the microwave for 30–45 seconds.

Healthy Ground Beef and Sweet Potato Skillet

This one-pan wonder is packed with savory beef, tender sweet potatoes, and just the right amount of spice—perfect for a quick weeknight meal that feels wholesome and satisfying.

Ingredients:

• 1 tbsp olive oil
• 1 lb lean ground beef (90/10)
• 1 medium sweet potato, diced into ½-inch cubes (about 2 cups)
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp salt
• ¼ tsp black pepper
• ½ cup low-sodium beef broth
• 2 cups baby spinach
• 1 tbsp chopped fresh cilantro (optional, 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 with a spoon, for 5–6 minutes until browned. Drain excess fat if needed.
2. Add the sweet potato, onion, and garlic to the skillet. Stir in 1 tsp cumin, 1 tsp smoked paprika, ½ tsp salt, and ¼ tsp black pepper. Cook for 5 minutes, stirring occasionally.
3. Pour in ½ cup beef broth, cover, and reduce heat to medium-low. Simmer for 8–10 minutes until the sweet potatoes are fork-tender.
4. Stir in 2 cups baby spinach and cook just until wilted, about 1 minute. Garnish with cilantro if using.

The smoky paprika and cumin give this dish a cozy depth, while the sweet potatoes add just a hint of natural sweetness—no need for added sugar!

Tip: For extra flavor, deglaze the pan with a splash of broth after browning the beef, scraping up any browned bits before adding the veggies.

Ground Beef and Quinoa Stuffed Zucchini Boats

These hearty zucchini boats are packed with protein-rich quinoa and savory ground beef, making them a satisfying weeknight dinner that’s as nutritious as it is delicious.

Ingredients:

• 4 medium zucchinis, halved lengthwise
• 1 tbsp olive oil
• 1 lb lean ground beef
• 1/2 cup uncooked quinoa, rinsed
• 1 cup marinara sauce
• 1/2 cup shredded mozzarella cheese
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Preheat oven to 400°F. Scoop out the centers of the zucchini halves, leaving a 1/4-inch-thick shell. Brush the shells with 1 tbsp olive oil and place on a baking sheet.
2. In a skillet over medium heat, cook the ground beef until browned, about 5–7 minutes. Drain excess fat.
3. Add the quinoa, 1 cup marinara sauce, 1 tsp garlic powder, 1 tsp oregano, 1/2 tsp salt, and 1/4 tsp black pepper to the skillet. Stir and simmer for 5 minutes.
4. Spoon the beef-quinoa mixture into the zucchini shells. Top with 1/2 cup mozzarella cheese.
5. Bake for 20–25 minutes until the zucchini is tender and the cheese is bubbly.

The quinoa adds a nutty chewiness that pairs perfectly with the juicy beef, while the zucchini stays just firm enough to hold its shape. A lighter twist on classic stuffed peppers!

Tip: For extra flavor, sprinkle grated Parmesan over the boats before baking.

Low-Fat Ground Beef Chili

This hearty chili keeps things light without skimping on flavor—perfect for a cozy weeknight dinner that still feels indulgent.

Ingredients:

• 1 lb 93% lean ground beef
• 1 tbsp olive oil
• 1 medium yellow onion, diced
• 1 red bell pepper, diced
• 3 garlic cloves, minced
• 1 (15 oz) can kidney beans, drained and rinsed
• 1 (15 oz) can diced tomatoes (no salt added)
• 2 cups low-sodium beef broth
• 2 tbsp tomato paste
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Heat 1 tbsp olive oil in a large pot over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned (5–6 minutes). Drain excess fat.
2. Add onion, bell pepper, and garlic; sauté until softened (4–5 minutes).
3. Stir in 1 tbsp chili powder, 1 tsp cumin, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper; cook 1 minute until fragrant.
4. Add kidney beans, diced tomatoes, 2 cups beef broth, and 2 tbsp tomato paste. Bring to a boil, then reduce heat to low and simmer uncovered for 20 minutes, stirring occasionally.

The smoky paprika and lean beef create a rich depth of flavor, while the extra broth keeps it satisfyingly saucy—no one will guess it’s light!

Tip: For a thicker chili, mash a few beans against the pot with a spoon during the last 5 minutes of simmering.

Ground Beef and Broccoli Stir-Fry

This quick and savory stir-fry brings together tender beef and crisp broccoli in a glossy, garlicky sauce—perfect for busy weeknights when you need dinner fast.

Ingredients:

• 1 lb ground beef (85% lean)
• 3 cups broccoli florets
• 3 cloves garlic, minced
• 1/4 cup low-sodium soy sauce
• 2 tbsp oyster sauce
• 1 tbsp brown sugar
• 1 tbsp cornstarch
• 1/4 cup water
• 2 tbsp vegetable oil
• 1/2 tsp red pepper flakes (optional)

Instructions:

1. In a small bowl, whisk together 1/4 cup soy sauce, 2 tbsp oyster sauce, 1 tbsp brown sugar, 1 tbsp cornstarch, and 1/4 cup water. Set aside.
2. Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high. Add broccoli and stir-fry for 3–4 minutes until bright green but still crisp. Transfer to a plate.
3. Add remaining 1 tbsp oil to the skillet. Cook ground beef, breaking it up, until no pink remains (5–6 minutes). Stir in 3 cloves minced garlic and 1/2 tsp red pepper flakes (if using); cook 30 seconds until fragrant.
4. Pour the sauce over the beef, stirring to coat. Simmer 1–2 minutes until thickened. Return broccoli to the skillet and toss to combine. Serve hot over rice.

The magic here? The cornstarch slurry gives the sauce a restaurant-worthy cling, coating every bite without heaviness.

Tip: For extra crunch, blanch the broccoli for 1 minute in boiling water before stir-frying.

Healthy Ground Beef and Cabbage Soup

This hearty soup is packed with savory ground beef, tender cabbage, and cozy spices—perfect for a quick weeknight dinner that doesn’t skimp on flavor.

Ingredients:

• 1 tbsp olive oil
• 1 lb lean ground beef (90/10)
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 4 cups low-sodium beef broth
• 1 (14.5 oz) can diced tomatoes, undrained
• 4 cups shredded green cabbage
• 2 carrots, sliced
• 1 tsp dried thyme
• 1 tsp paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp apple cider vinegar

Instructions:

1. Heat 1 tbsp olive oil in a large pot over medium-high heat. Add ground beef and cook, breaking it apart, until browned (5–6 minutes). Drain excess fat.
2. Stir in onion and garlic; cook until softened (3 minutes).
3. Pour in 4 cups beef broth and diced tomatoes. Add cabbage, carrots, 1 tsp thyme, 1 tsp paprika, 1/2 tsp salt, and 1/4 tsp pepper. Bring to a boil, then reduce heat and simmer for 15 minutes, stirring occasionally.
4. Stir in 1 tbsp apple cider vinegar just before serving.

The tangy vinegar brightens the rich broth, while the cabbage stays crisp-tender for a satisfying bite. Tip: Swap ground turkey for beef if you prefer a lighter twist!

Ground Beef and Mushroom Lettuce Cups

These Ground Beef and Mushroom Lettuce Cups are a quick, flavorful weeknight win—savory, slightly crunchy, and perfect for hands-on eating.

• 1 tbsp olive oil
• 1 lb ground beef (85% lean)
• 8 oz cremini mushrooms, finely chopped
• 3 garlic cloves, minced
• 1 tbsp soy sauce
• 1 tbsp hoisin sauce
• 1 tsp sesame oil
• 1/2 tsp red pepper flakes
• 1/4 tsp black pepper
• 1 head butter lettuce, leaves separated
• 2 green onions, thinly sliced (for garnish)

1. Heat 1 tbsp olive oil in a large skillet over medium-high. Add ground beef and cook, breaking it up, until browned (5–6 minutes). Drain excess fat.
2. Add mushrooms and sauté until softened (4 minutes). Stir in 3 minced garlic cloves and cook until fragrant (30 seconds).
3. Reduce heat to medium. Add 1 tbsp soy sauce, 1 tbsp hoisin sauce, 1 tsp sesame oil, 1/2 tsp red pepper flakes, and 1/4 tsp black pepper. Stir to coat and cook 1 minute.
4. Spoon the mixture into butter lettuce leaves, garnish with green onions, and serve immediately.

The umami-rich mushrooms and hoisin’s sweetness balance the beef beautifully, while the lettuce adds a refreshing crunch. Tip: For extra texture, sprinkle with toasted sesame seeds or crushed peanuts.

Lean Ground Beef and Kale Salad

This hearty yet healthy salad combines savory ground beef with nutrient-packed kale for a meal that’s as satisfying as it is simple to make.

Ingredients:

• 1 lb lean ground beef (90/10)
• 4 cups chopped kale, stems removed
• 1/2 cup diced red onion
• 1/4 cup dried cranberries
• 1/4 cup crumbled feta cheese
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Heat 1 tbsp olive oil in a skillet over medium-high heat. Add ground beef and cook for 5–6 minutes, breaking it into crumbles, until no pink remains. Drain excess fat.
2. Season beef with 1 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper. Stir and remove from heat.
3. In a large bowl, massage kale with remaining 1 tbsp olive oil for 1–2 minutes until slightly softened.
4. Add cooked beef, red onion, dried cranberries, and feta to the kale. Drizzle with 1 tbsp balsamic vinegar and toss gently to combine.

The warm beef wilts the kale just enough while the cranberries add a sweet-tart pop—perfect for a quick lunch or light dinner.

Tip: For extra crunch, sprinkle with toasted walnuts or sunflower seeds before serving.

Ground Beef and Eggplant Casserole

This hearty casserole layers savory ground beef with tender eggplant and a rich tomato sauce—comfort food at its finest, with a veggie-packed twist!

Ingredients:

• 1 lb ground beef (85% lean)
• 1 medium eggplant, diced into 1-inch cubes (about 4 cups)
• 1 yellow onion, finely chopped
• 2 cloves garlic, minced
• 1 (15-oz) can crushed tomatoes
• 1 cup shredded mozzarella cheese
• 2 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp red pepper flakes (optional)

Instructions:

1. Preheat oven to 375°F. Heat 1 tbsp olive oil in a large skillet over medium-high. Add eggplant and cook, stirring occasionally, for 8 minutes until softened. Transfer to a plate.
2. In the same skillet, heat remaining 1 tbsp olive oil. Add onion and cook for 3 minutes until translucent. Stir in garlic, 1 tsp oregano, 1 tsp salt, ½ tsp black pepper, and ½ tsp red pepper flakes (if using); cook 1 minute until fragrant.
3. Add ground beef, breaking it up with a spoon, and cook for 6 minutes until browned. Stir in crushed tomatoes and simmer for 5 minutes.
4. Layer half the eggplant in a greased 9×13-inch baking dish, then top with half the beef mixture. Repeat layers, then sprinkle with mozzarella cheese.
5. Bake for 20 minutes until bubbly and cheese is golden. Let rest 5 minutes before serving.

The eggplant melts into the sauce while keeping just enough texture, making every bite a cozy balance of hearty and fresh. Tip: For extra depth, swap half the mozzarella with Parmesan!

Healthy Ground Beef and Lentil Stew

This hearty stew combines lean ground beef and protein-packed lentils for a comforting, nutrient-rich meal that’s ready in under an hour—perfect for busy weeknights!

Ingredients:

• 1 tbsp olive oil
• 1 lb lean ground beef (90/10)
• 1 medium yellow onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup dried brown lentils, rinsed
• 4 cups low-sodium beef broth
• 1 (14.5 oz) can diced tomatoes, undrained
• 2 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Heat 1 tbsp olive oil in a large pot over medium-high heat. Add ground beef and cook, breaking it apart, for 5 minutes until browned. Drain excess fat.
2. Add onion, carrots, celery, and 3 minced garlic cloves. Cook for 4 minutes, stirring occasionally, until veggies soften.
3. Stir in 1 tsp cumin, 1 tsp smoked paprika, 1/2 tsp thyme, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 1 minute until fragrant.
4. Add 1 cup lentils, 4 cups beef broth, and diced tomatoes with juices. Bring to a boil, then reduce heat to low. Cover and simmer for 25–30 minutes, stirring occasionally, until lentils are tender.
5. Garnish with 2 tbsp fresh parsley before serving.

The smoky paprika and cumin give this stew a cozy depth, while the lentils add a satisfying texture that’s hearty but not heavy.

Tip: For extra richness, stir in a splash of balsamic vinegar just before serving!

Ground Beef and Asparagus Stir-Fry

This quick stir-fry combines juicy ground beef with crisp asparagus for a weeknight meal that’s packed with flavor and ready in 20 minutes.

Ingredients:

• 1 lb ground beef (85% lean)
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 3 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 3 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp sesame oil
• 1 tbsp vegetable oil
• 1 tsp brown sugar
• ½ tsp red pepper flakes (optional)

Instructions:

1. Heat vegetable oil in a large skillet or wok over medium-high heat. Add ground beef and cook, breaking it up, for 5–6 minutes until browned. Drain excess fat if needed.
2. Push beef to one side of the pan. Add asparagus, garlic, and ginger to the empty space and stir-fry for 2 minutes until fragrant.
3. Pour in soy sauce, oyster sauce, sesame oil, brown sugar, and red pepper flakes (if using). Toss everything together and cook for another 2–3 minutes until asparagus is tender-crisp.

The savory-sweet sauce clings perfectly to the beef, while the asparagus stays bright and snappy—no soggy veggies here!

Tip: For extra richness, drizzle with a little more sesame oil just before serving.

Low-Calorie Ground Beef Meatballs

These tender, flavor-packed meatballs are lightened up without sacrificing taste—perfect for a guilt-free weeknight dinner or meal prep!

Ingredients:

• 1 lb 93% lean ground beef
• 1/2 cup whole wheat breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 large egg, beaten
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley
• 1 tbsp olive oil (for cooking)

Instructions:

1. In a large bowl, combine ground beef, whole wheat breadcrumbs, Parmesan cheese, beaten egg, minced garlic, dried oregano, onion powder, salt, black pepper, and chopped parsley. Mix gently with your hands until just combined—don’t overwork the meat.
2. Shape the mixture into 20 equal-sized meatballs (about 1.5 tbsp each).
3. Heat olive oil in a large nonstick skillet over medium heat. Add meatballs in a single layer (work in batches if needed) and cook for 8–10 minutes, turning occasionally, until browned and cooked through (internal temperature should reach 160°F).

The secret? Whole wheat breadcrumbs and Parmesan keep these juicy while cutting calories, and the garlic-herb combo makes them irresistibly savory. Serve over zucchini noodles or with marinara for a lighter twist!

Tip: For extra-lean meatballs, swap half the beef with ground turkey—just add 1 tbsp milk to keep them moist.

Ground Beef and Spaghetti Squash Bake

This hearty bake swaps pasta for spaghetti squash, giving you all the comfort of a classic casserole with a lighter, veggie-packed twist.

Ingredients:

• 1 medium spaghetti squash (about 3 lbs), halved and seeded
• 1 tbsp olive oil
• 1 lb lean ground beef
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 (15 oz) can crushed tomatoes
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 2 tbsp chopped fresh parsley

Instructions:

1. Preheat oven to 400°F. Brush the cut sides of the spaghetti squash with 1 tbsp olive oil and place cut-side down on a baking sheet. Roast for 30 minutes until tender. Let cool slightly, then scrape the flesh into strands with a fork.
2. While squash roasts, brown the ground beef in a skillet over medium heat, breaking it into crumbles. Add the diced onion and cook for 3 minutes until softened. Stir in 2 cloves minced garlic, 1 tsp oregano, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper; cook for 1 minute until fragrant.
3. Pour in the crushed tomatoes and simmer for 5 minutes. Fold in the spaghetti squash strands until evenly combined. Transfer to a greased 9×13-inch baking dish and top with 1 cup mozzarella and 1/4 cup Parmesan.
4. Bake at 375°F for 15 minutes until bubbly and golden. Sprinkle with 2 tbsp fresh parsley before serving.

The smoky paprika and melty cheese topping make this dish feel indulgent, while the spaghetti squash keeps it surprisingly light. It’s a crowd-pleaser that even pasta lovers won’t question!

Tip: For extra flavor, try mixing a pinch of red pepper flakes into the beef while browning.

Healthy Ground Beef and Chickpea Curry

This hearty curry packs protein and flavor into one skillet—perfect for a weeknight dinner that feels like a hug in a bowl.

Ingredients:

• 1 tbsp olive oil
• 1 small yellow onion, diced
• 3 garlic cloves, minced
• 1 lb lean ground beef (90/10)
• 1 (15 oz) can chickpeas, drained and rinsed
• 1 (14.5 oz) can diced tomatoes
• 1 (13.5 oz) can light coconut milk
• 2 tbsp curry powder
• 1 tsp ground cumin
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup fresh cilantro, chopped (for garnish)

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add onion and cook for 3 minutes until softened. Stir in garlic and cook for 30 seconds until fragrant.
2. Add ground beef, breaking it apart with a spatula, and cook for 5–6 minutes until browned. Drain excess fat if needed.
3. Stir in chickpeas, diced tomatoes, coconut milk, curry powder, cumin, salt, and black pepper. Bring to a simmer, then reduce heat to low and cook uncovered for 15 minutes, stirring occasionally.
4. Remove from heat and garnish with cilantro before serving.

The creamy coconut milk balances the bold spices, while chickpeas add a satisfying bite—no one will guess it’s secretly wholesome!

Tip: For extra depth, toast the curry powder in a dry pan for 1 minute before adding it to the skillet.

Conclusion

With these 20 delicious and healthy ground beef recipes, eating well while losing weight has never been easier—or tastier! Whether you’re craving a hearty skillet meal or a lightened-up comfort classic, there’s something here for everyone. Give these recipes 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 inspire others too!