18 Delicious 1/2 lb Ground Beef Recipes Perfect for Weeknights

Weeknight dinners just got easier—and tastier! Whether you’re craving cozy comfort food or a quick, flavorful meal, ground beef is your secret weapon. With just a half-pound, you can whip up everything from hearty skillet meals to family-friendly favorites. Ready to shake up your routine? Dive into these 18 delicious recipes that prove simple ingredients can create seriously satisfying dinners. Let’s get cooking!

Classic Beef Tacos with Fresh Toppings

Nothing beats the simplicity of juicy, seasoned beef tucked into warm tortillas and piled high with crisp, colorful toppings—these tacos are weeknight magic.

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 water
• 8 small corn or flour tortillas, warmed
• Toppings: shredded lettuce, diced tomatoes, sliced avocado, crumbled queso fresco, lime wedges, chopped cilantro

Instructions:

1. Heat olive oil in a large skillet over medium-high. 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 up with a spatula. Cook for 5–6 minutes until browned, then drain excess fat.
3. Sprinkle in chili powder, cumin, smoked paprika, salt, and black pepper. Stir to coat the beef evenly. Pour in water and simmer for 3–4 minutes until the liquid reduces slightly.
4. Fill warmed tortillas with the beef mixture and top with lettuce, tomatoes, avocado, queso fresco, cilantro, and a squeeze of lime.

The smoky-spiced beef paired with cool, crunchy toppings makes every bite a perfect balance—no fancy skills required!

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

Hearty Beef and Vegetable Stir-Fry

This quick and satisfying stir-fry packs in tender beef, crisp veggies, and a savory-sweet sauce—perfect for busy weeknights when you need dinner on the table fast.

Ingredients:

• 1 lb flank steak, thinly sliced against the grain
• 2 tbsp soy sauce
• 1 tbsp hoisin sauce
• 1 tbsp honey
• 2 tsp sesame oil
• 1 tbsp vegetable oil
• 2 cloves garlic, minced
• 1 red bell pepper, sliced
• 1 cup broccoli florets
• 1 medium carrot, julienned
• 1/2 tsp red pepper flakes (optional)
• 2 green onions, sliced

Instructions:

1. In a bowl, toss the flank steak with 1 tbsp soy sauce and let marinate for 10 minutes.
2. Whisk together remaining 1 tbsp soy sauce, hoisin sauce, honey, and sesame oil in a small bowl; set aside.
3. Heat vegetable oil in a large skillet or wok over high heat. Add garlic and red pepper flakes (if using); stir for 10 seconds until fragrant.
4. Add the marinated beef and cook for 2–3 minutes, stirring occasionally, until browned but still slightly pink. Transfer to a plate.
5. In the same skillet, add bell pepper, broccoli, and carrot. Stir-fry for 3–4 minutes until crisp-tender.
6. Return beef to the skillet, pour in the sauce, and toss everything together for 1–2 minutes until glossy and heated through. Garnish with green onions.

The magic here is the quick marinade—just 10 minutes infuses the beef with deep flavor without fuss. Serve over steamed rice for a meal that feels takeout-worthy but comes together in under 30 minutes.

Tip: For extra tender beef, freeze the flank steak for 20 minutes before slicing—it makes cutting paper-thin strips a breeze!

Quick and Easy Beef Sliders

These juicy, flavor-packed sliders come together in under 30 minutes—perfect for game day or weeknight dinners when you need a crowd-pleaser fast.

Ingredients:

• 1 lb ground beef (80/20 blend)
• 1 tbsp Worcestershire sauce
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/2 tsp black pepper
• 12 slider buns
• 4 slices American cheese, quartered
• 1 tbsp melted butter
• 1/2 tsp sesame seeds (optional)

Instructions:

1. Preheat oven to 350°F. In a bowl, combine ground beef, Worcestershire sauce, garlic powder, onion powder, salt, and black pepper. Mix gently until just combined—don’t overwork the meat.
2. Divide mixture into 12 equal portions (about 1.5 oz each) and flatten into thin patties slightly larger than the buns (they’ll shrink as they cook).
3. Heat a large skillet over medium-high. Cook patties for 2–3 minutes per side until browned and just cooked through. Top each with a cheese piece during the last 30 seconds to melt.
4. Place slider buns on a baking sheet, brush tops with melted butter, and sprinkle with sesame seeds (if using). Toast in the oven for 3–4 minutes until lightly golden.
5. Assemble sliders with patties and any desired toppings. Serve warm.

The Worcestershire-infused beef and buttery toasted buns make these sliders irresistibly savory—no fancy toppings needed!

Tip: For extra flavor, sauté sliced onions in the skillet before cooking the patties, then pile them onto the sliders.

Spicy Beef and Rice Skillet

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

Ingredients:

• 1 lb ground beef (85% lean)
• 1 cup long-grain white rice, uncooked
• 1 small yellow onion, diced
• 1 red bell pepper, diced
• 2 cloves garlic, minced
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 ½ cups beef broth
• 2 tbsp soy sauce
• 1 tbsp sriracha (adjust to taste)
• 1 tsp ground cumin
• ½ tsp smoked paprika
• ½ tsp salt
• 2 tbsp chopped fresh cilantro (for garnish)

Instructions:

1. In a large skillet over medium-high heat, cook ground beef until browned, about 5 minutes, breaking it into crumbles. Drain excess fat.
2. Add onion, bell pepper, and garlic; cook for 3 minutes until softened. Stir in rice, diced tomatoes (with juices), beef broth, soy sauce, sriracha, cumin, smoked paprika, and salt.
3. Bring to a boil, then reduce heat to low. Cover and simmer for 15–18 minutes, until rice is tender and liquid is absorbed. Remove from heat and let sit, covered, for 5 minutes.
4. Fluff with a fork and garnish with cilantro before serving.

The magic here? The rice soaks up all the spicy, savory flavors while staying perfectly fluffy—no mushy grains in sight!

Tip: For extra heat, stir in an extra teaspoon of sriracha just before serving.

Cheesy Beef Stuffed Bell 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
• 1 cup cooked white rice
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 (15 oz) can tomato sauce
• 1 tsp dried oregano
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 1/2 cups shredded cheddar cheese, divided

Instructions:

1. Preheat oven to 375°F. Place hollowed bell peppers upright in a baking dish.
2. In a skillet over medium heat, cook ground beef until browned, breaking it into crumbles. Drain excess fat.
3. Add diced onion and minced garlic; cook for 3 minutes until softened. Stir in cooked rice, tomato sauce, oregano, cumin, salt, and black pepper. Simmer for 5 minutes.
4. Remove from heat and fold in 1 cup of cheddar cheese. Spoon mixture evenly into peppers.
5. Cover dish with foil and bake for 30 minutes. Uncover, top with remaining 1/2 cup cheese, and bake for 10 more minutes until bubbly and peppers are tender.

The secret’s in the double-cheese layer—gooey inside and crispy on top! Serve with a dollop of sour cream for extra richness.

Tip: For a quicker version, microwave the peppers for 2 minutes before stuffing to cut baking time in half.

Beef and Mushroom Pasta Bake

This hearty pasta bake is pure comfort food magic—tender beef, earthy mushrooms, and gooey cheese come together in one irresistible dish.

Ingredients:

• 12 oz rigatoni pasta
• 1 lb ground beef (85% lean)
• 8 oz cremini mushrooms, sliced
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 1 (24 oz) jar marinara sauce
• 1 tsp dried oregano
• 1/2 tsp crushed red pepper flakes
• 1 1/2 cups shredded mozzarella
• 1/4 cup grated Parmesan
• 2 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper

Instructions:

1. Preheat oven to 400°F. Cook rigatoni 1 minute less than package instructions. Drain and set aside.
2. Heat 1 tbsp olive oil in a large skillet over medium-high. Add ground beef, breaking it up, until browned (5-6 minutes). Transfer to a bowl.
3. Add remaining 1 tbsp olive oil to skillet. Sauté mushrooms and onion until soft (5 minutes). Stir in garlic, 1 tsp salt, 1/2 tsp black pepper, 1 tsp oregano, and 1/2 tsp red pepper flakes; cook 1 minute.
4. Return beef to skillet. Pour in marinara sauce and simmer 3 minutes. Fold in cooked pasta.
5. Transfer mixture to a 9×13″ baking dish. Top with mozzarella and Parmesan. Bake 20 minutes until bubbly and golden.

The crispy cheese crust gives way to a rich, meaty center—every bite is layered with savory depth thanks to the umami-packed mushrooms.

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

Savory Beef and Potato Hash

This hearty hash is a one-pan wonder, packed with crispy potatoes, tender beef, and a smoky-sweet kick—perfect for weekend brunch or a quick weeknight dinner.

Ingredients:

• 1 lb ground beef (85% lean)
• 2 cups diced Yukon Gold potatoes (1/2-inch cubes)
• 1 small yellow onion, diced
• 1 red bell pepper, diced
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp Worcestershire sauce
• 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, stirring occasionally, for 10 minutes until golden and slightly tender.
2. Push potatoes to one side of the skillet. Add the remaining 1 tbsp olive oil, then the ground beef, breaking it up with a spatula. Cook for 5 minutes until browned.
3. Add the onion, bell pepper, smoked paprika, garlic powder, salt, and black pepper. Stir everything together and cook for 5 more minutes until veggies soften.
4. Drizzle with Worcestershire sauce, stir to coat, and cook for 2 minutes until everything is caramelized and fragrant. Garnish with parsley.

The magic here? The Worcestershire sauce adds a deep umami glaze that clings to every bite, while the smoked paprika gives it a campfire-worthy aroma.

Tip: For extra crispiness, press the hash down lightly with your spatula in the last minute of cooking.

Flavorful Beef Lettuce Wraps

These juicy, savory beef lettuce wraps are a crowd-pleaser—perfect for a light dinner or a fun appetizer with big, fresh flavors.

Ingredients:

• 1 lb ground beef (85% lean)
• 1 tbsp olive oil
• 1 small yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 2 tbsp soy sauce
• 1 tbsp hoisin sauce
• 1 tsp sesame oil
• 1/2 tsp red pepper flakes
• 1/4 cup chopped green onions
• 1 head butter lettuce, leaves separated
• 1/4 cup chopped cilantro (optional)

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium-high. Add the onion and cook for 3 minutes until softened. Stir in the garlic and ginger; cook for 30 seconds until fragrant.
2. Add the ground beef, breaking it up with a spatula. Cook for 5–6 minutes until browned and no pink remains.
3. Reduce heat to medium. Stir in 2 tbsp soy sauce, 1 tbsp hoisin sauce, 1 tsp sesame oil, and 1/2 tsp red pepper flakes. Cook for 2 minutes, letting the flavors meld.
4. Remove from heat and fold in the green onions and cilantro (if using).
5. Spoon the mixture into butter lettuce leaves and serve warm.

The contrast of the cool, crisp lettuce with the warmly spiced beef makes every bite refreshing yet deeply satisfying.

Tip: For extra crunch, top with a sprinkle of chopped peanuts or shredded carrots.

Beef and Black Bean Chili

This hearty chili is packed with rich, smoky flavors and tender beef—perfect for cozy nights when you crave something satisfying.

Ingredients:

• 1 tbsp olive oil
• 1 lb ground beef (85% lean)
• 1 yellow onion, diced
• 3 garlic cloves, minced
• 1 red bell pepper, diced
• 1 (15 oz) can black beans, drained and rinsed
• 1 (15 oz) can diced tomatoes
• 2 tbsp tomato paste
• 2 cups beef broth
• 2 tsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp sugar (optional)

Instructions:

1. Heat 1 tbsp olive oil in a large pot over medium-high heat. Add the ground beef and cook, breaking it apart, until browned (5–6 minutes). Drain excess fat.
2. Add the onion, garlic, and bell pepper. Sauté for 4–5 minutes until softened.
3. Stir in 2 tsp 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 the black beans, diced tomatoes, 2 tbsp tomato paste, 2 cups beef broth, and 1/2 tsp sugar (if using). Bring to a boil, then reduce heat to low and simmer uncovered for 30 minutes, stirring occasionally.
5. Taste and adjust seasoning. Serve hot with your favorite toppings.

The smoky paprika and black beans give this chili a deep, robust flavor that pairs perfectly with cornbread or a dollop of sour cream.

Tip: For extra thickness, mash a few beans against the pot while simmering.

Homestyle Beef Meatloaf

Nothing says comfort food like a juicy, flavorful meatloaf straight from Grandma’s recipe book—this one’s packed with savory goodness and a sweet-tangy glaze.

Ingredients:

• 1 ½ lbs ground beef (85% lean)
• 1 cup breadcrumbs
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 large egg
• ½ cup whole milk
• ¼ cup ketchup
• 1 tbsp Worcestershire sauce
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp dried thyme
• For the glaze: ¼ cup ketchup, 2 tbsp brown sugar, 1 tsp mustard

Instructions:

1. Preheat oven to 375°F. Lightly grease a 9×5-inch loaf pan.
2. In a large bowl, combine ground beef, breadcrumbs, onion, garlic, egg, milk, ¼ cup ketchup, Worcestershire sauce, salt, pepper, and thyme. Mix gently with your hands until just combined—don’t overwork it.
3. Press the mixture into the loaf pan, shaping it evenly. Bake uncovered for 40 minutes.
4. Meanwhile, whisk together ¼ cup ketchup, brown sugar, and mustard for the glaze. After 40 minutes, spread the glaze over the meatloaf and bake another 15–20 minutes, until the internal temperature reaches 160°F.
5. Let rest 10 minutes before slicing. Serve warm.

The glaze caramelizes into a sticky-sweet crust, while the milk keeps the meatloaf tender and moist—no dry bricks here!

Tip: For extra flavor, sauté the onions and garlic in 1 tbsp butter before adding to the mix.

Beef and Broccoli Stir-Fry

This classic stir-fry is faster than takeout and packed with tender beef, crisp-tender broccoli, and a savory-sweet sauce that clings to every bite.

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 fresh ginger
• 2 tbsp vegetable oil, divided
• 1/4 cup water
• 1 tsp cornstarch
• 1/2 tsp red pepper flakes (optional)

Instructions:

1. In a small bowl, whisk together the soy sauce, oyster sauce, brown sugar, garlic, ginger, and red pepper flakes (if using). Set aside.
2. Heat 1 tbsp vegetable oil in a large skillet or wok over high heat. Add the beef and cook for 2–3 minutes until browned but still pink in spots. Transfer to a plate.
3. Add the remaining 1 tbsp oil to the skillet. Stir-fry the broccoli for 2 minutes, then add the water, cover, and steam for 1 minute until bright green.
4. Whisk the cornstarch into the sauce, then pour it into the skillet. Return the beef and any juices, tossing everything until the sauce thickens, about 1 minute.

The magic here? Letting the beef rest before slicing ensures it stays juicy, while the quick steam-then-stir method keeps the broccoli crisp. Serve over rice for a meal that’s better than your favorite takeout spot.

Tip: Freeze the beef for 20 minutes before slicing—it makes cutting paper-thin strips a breeze!

Beef and Cheese Quesadillas

These crispy, melty quesadillas are a weeknight hero—packed with savory beef and gooey cheese, they’re ready in under 20 minutes!

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
• 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 olive oil in a large skillet over medium-high heat. Add ground beef, breaking it apart with a spatula. Cook for 5–6 minutes until browned, then stir in chili powder, cumin, garlic powder, and salt. Remove from heat.
2. Lay tortillas flat. Sprinkle 1/2 cup cheese evenly over half of each tortilla, then top with beef mixture and cilantro (if using). Fold tortillas in half to cover filling.
3. Wipe the skillet clean and return to medium heat. Cook quesadillas one at a time for 2–3 minutes per side, pressing lightly with a spatula, until golden and cheese melts.
4. Slice into wedges and serve immediately with sour cream and salsa.

The secret? Letting the beef caramelize slightly with the spices before stuffing—it adds a deep, smoky flavor that pairs perfectly with the creamy cheese.

Tip: For extra crunch, brush the tortillas lightly with oil before cooking.

Beef and Spinach Stuffed Shells

These cheesy, hearty stuffed shells are a crowd-pleaser—packed with savory beef, fresh spinach, and a creamy ricotta filling that bakes to perfection.

Ingredients:

• 20 jumbo pasta shells
• 1 lb ground beef
• 2 cups fresh spinach, chopped
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 egg, lightly beaten
• 1 tsp garlic powder
• 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 directions until al dente. Drain and set aside.
2. In a skillet over medium heat, brown ground beef until no pink remains, about 5–7 minutes. Drain excess fat, then stir in spinach and cook until wilted, 2 minutes. Remove from heat.
3. In a bowl, mix ricotta, mozzarella, Parmesan, egg, garlic powder, oregano, salt, and black pepper. Fold in the beef and spinach mixture.
4. Spread 1 cup marinara sauce in the bottom of a 9×13-inch baking dish. Stuff each shell with the beef-cheese filling and arrange in the dish. Top with remaining marinara sauce.
5. Bake uncovered for 25 minutes until bubbly and cheese melts. Let cool 5 minutes before serving.

The ricotta filling keeps these shells extra tender, while the beef and spinach add just the right amount of savory depth. Perfect for a cozy family dinner!

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

Beef and Sweet Potato Shepherd’s Pie

This hearty twist on classic shepherd’s pie swaps in creamy sweet potatoes for a hint of natural sweetness that balances the savory beef filling perfectly.

Ingredients:

• 1.5 lbs ground beef (85% lean)
• 2 large sweet potatoes, peeled and cubed (about 4 cups)
• 1 yellow onion, diced
• 2 cloves garlic, minced
• 1 cup frozen peas and carrots mix
• 1/2 cup beef broth
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 1 tsp smoked paprika
• 1/2 tsp dried thyme
• 1/4 cup whole milk
• 2 tbsp unsalted butter
• 1/2 tsp salt (divided)
• 1/4 tsp black pepper

Instructions:

1. Prep potatoes: Boil sweet potatoes in salted water for 12-15 minutes until fork-tender. Drain, then mash with milk, butter, and 1/4 tsp salt. Set aside.
2. Cook filling: Brown beef in a skillet over medium-high heat, breaking it apart, 5-6 minutes. Drain fat, then add onion and garlic; cook 3 minutes until soft. Stir in 1/4 tsp salt, pepper, paprika, thyme, tomato paste, and Worcestershire. Add broth and peas/carrots; simmer 5 minutes until thickened.
3. Assemble & bake: Spread beef mixture in a 9″ pie dish. Top with mashed sweet potatoes, smoothing with a fork. Bake at 400°F for 20 minutes until bubbly and slightly caramelized at the edges.

The sweet potato topping develops a lightly crisp crust while staying velvety underneath—a dreamy contrast to the rich, umami-packed filling.

Tip: For extra browning, broil for 2-3 minutes at the end (watch closely!).

Beef and Zucchini Lasagna Rolls

These lasagna rolls are a fun twist on the classic, with tender zucchini and savory beef tucked inside for a lighter yet satisfying bite.

Ingredients:

• 8 lasagna noodles, cooked al dente
• 1 lb ground beef (85% lean)
• 1 medium zucchini, grated (about 1 cup)
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 egg, lightly beaten
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups marinara sauce
• 1 cup shredded mozzarella cheese

Instructions:

1. Preheat oven to 375°F. In a skillet over medium heat, cook ground beef until browned, breaking it into crumbles. Drain excess fat.
2. In a bowl, mix cooked beef, grated zucchini, ricotta, Parmesan, egg, 1 tsp oregano, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper.
3. Spread 1 cup marinara sauce in the bottom of a 9×13-inch baking dish. Lay out cooked lasagna noodles and divide the beef mixture evenly among them, spreading it down the center of each. Roll up tightly and place seam-side down in the dish.
4. Top rolls with remaining 1 cup marinara sauce and 1 cup mozzarella. Bake for 25 minutes until bubbly and cheese is melted.

The zucchini keeps these rolls juicy without weighing them down, while the crispy cheese topping adds the perfect contrast.

Tip: For extra flavor, sauté the zucchini for 2 minutes before mixing it in to soften its texture.

Beef and Cornbread Casserole

This hearty casserole combines savory ground beef with sweet, fluffy cornbread for a comfort-food classic that’s weeknight-easy and crowd-pleasing.

Ingredients:

• 1 lb ground beef (80/20)
• 1 small yellow onion, diced
• 1 (15 oz) can corn kernels, drained
• 1 (10 oz) can diced tomatoes with green chiles
• 1 (8.5 oz) box cornbread mix (like Jiffy)
• 1/3 cup milk
• 1 large egg
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1 cup shredded cheddar cheese

Instructions:

1. Preheat oven to 375°F. Brown the ground beef and onion in a skillet over medium heat for 6–8 minutes, breaking it into crumbles. Drain excess fat.
2. Stir in the corn, diced tomatoes with green chiles, 1 tbsp chili powder, 1 tsp cumin, 1/2 tsp garlic powder, and 1/2 tsp salt. Simmer for 3 minutes, then spread evenly in a greased 9×9-inch baking dish.
3. In a bowl, whisk the cornbread mix with 1/3 cup milk and 1 egg until just combined. Pour over the beef layer, spreading gently to cover.
4. Sprinkle 1 cup cheddar cheese on top. Bake for 20–25 minutes until the cornbread is golden and a toothpick inserted comes out clean.

The magic here? The cornbread soaks up the juicy beef and tomato mixture while baking, creating a tender-but-crisp topping that’s downright addictive.

Tip: For extra kick, swap the diced tomatoes with a can of fire-roasted tomatoes with jalapeños.

Beef and Cabbage Stir-Fry

This quick stir-fry is a weeknight hero—tender beef, crisp cabbage, and a savory-sweet sauce come together in just 20 minutes.

Ingredients

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

Instructions

1. In a small bowl, whisk together 3 tbsp soy sauce, 1 tbsp brown sugar, 1 tsp sesame oil, 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 the 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 onion for 2 minutes, then add garlic and ginger, stirring for 30 seconds until fragrant.
4. Toss in cabbage and stir-fry for 3–4 minutes until slightly wilted but still crisp. Return beef to the skillet, pour in the sauce, and toss everything to coat. Cook for 1 more minute to meld flavors.

The magic here? The cabbage stays crunchy while soaking up all that glossy, umami-packed sauce—no soggy veggies here!

Tip: Freeze the flank steak for 20 minutes before slicing; it’ll give you paper-thin cuts with ease.

Beef and Eggplant Parmesan

This hearty twist on classic Parmesan layers tender eggplant with savory beef and melty cheese for a comforting dish that’s worth every minute.

Ingredients:

• 1 large eggplant, sliced into 1/2-inch rounds
• 1 lb ground beef (85% lean)
• 1 cup marinara sauce
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup Italian-style breadcrumbs
• 1 large egg, beaten
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Prep eggplant: Sprinkle eggplant rounds with 1/2 tsp salt and let sit 10 minutes to draw out moisture. Pat dry with paper towels.
2. Cook beef: Brown ground beef in a skillet over medium heat, breaking it apart. Drain fat, then stir in 1 tsp garlic powder, 1 tsp oregano, and 1/4 tsp black pepper. Remove from heat.
3. Bread eggplant: Dip each eggplant slice in beaten egg, then coat with breadcrumbs. Heat 2 tbsp olive oil in a pan over medium and fry slices 3 minutes per side until golden.
4. Layer: In a baking dish, spread 1/4 cup marinara. Top with half the eggplant, all the beef, 1/2 cup mozzarella, and another 1/4 cup sauce. Repeat layers, ending with remaining mozzarella and 1/2 cup Parmesan.
5. Bake: Cover with foil and bake at 375°F for 20 minutes. Uncover and bake 10 more minutes until bubbly and golden.

The crispy eggplant holds up beautifully against the rich beef and gooey cheese—no soggy layers here!

Tip: For extra crunch, broil the dish for 2–3 minutes at the end (watch closely!).

Conclusion

With 18 tasty and easy recipes, this roundup proves that half a pound of ground beef can go a long way! Whether you’re craving burgers, tacos, or pasta, there’s something here for every busy weeknight. Give these dishes a try, then let us know your favorites in the comments. Loved this list? Share it on Pinterest to spread the dinner inspiration!