20 Flavorful Tasty Ground Beef Recipes for Busy Weeknights

Weeknight dinners just got easier—and tastier! Whether you’re craving cozy comfort food or something fresh and fast, ground beef is your secret weapon for quick, satisfying meals. From hearty classics to creative twists, these 20 flavorful recipes will save you time without skimping on taste. Ready to shake up your dinner routine? Let’s dive into these delicious ideas that’ll have everyone asking for seconds!

Classic Beef Tacos with Fresh Salsa

Nothing beats the simplicity of juicy, well-seasoned beef tucked into warm tortillas and topped with bright, homemade salsa—it’s taco night perfection.

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
• 8 small corn or flour tortillas, warmed
• 1 cup diced tomatoes
• 1/4 cup finely chopped red onion
• 1/4 cup chopped fresh cilantro
• 1 tbsp lime juice
• 1/2 tsp salt

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. Stir in chili powder, cumin, smoked paprika, salt, and black pepper. Reduce heat to low and simmer for 2 minutes.
3. Meanwhile, make the salsa: In a bowl, combine tomatoes, red onion, cilantro, lime juice, and salt.
4. Fill warmed tortillas with the beef mixture and top generously with salsa.

The smoky-spiced beef paired with the tangy, crunchy salsa creates a crave-worthy contrast in every bite. No sad, soggy tacos here!

Tip: For extra flavor, toast the tortillas in a dry skillet for 30 seconds per side before filling.

Cheesy Beef and Rice Casserole

This hearty casserole is pure comfort in a dish—tender beef, fluffy rice, and a gooey cheese topping that’ll have everyone asking for seconds.

Ingredients:

• 1 lb ground beef
• 1 cup uncooked long-grain white rice
• 1 (10.5 oz) can condensed cream of mushroom soup
• 1 cup beef broth
• 1 small yellow onion, diced
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 1/2 cups shredded cheddar cheese
• 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 onion, breaking up the meat until browned (5–6 minutes). Drain excess fat.
2. Stir in 1 cup uncooked rice, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp salt, and 1/4 tsp black pepper. Cook 1 minute to toast the rice.
3. Pour in 1 can condensed cream of mushroom soup and 1 cup beef broth, stirring to combine. Bring to a simmer, then transfer to a greased 9×13-inch baking dish.
4. Cover tightly with foil and bake 30 minutes. Uncover, sprinkle with 1 1/2 cups cheddar cheese, and bake 10 more minutes until bubbly and golden.

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

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

Spicy Beef Stuffed Bell Peppers

These stuffed peppers pack a punch with savory beef, melted cheese, and just the right amount of heat—perfect for spicing up your weeknight dinner rotation.

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 ground cumin
• 1 tsp smoked paprika
• 1/2 tsp chili powder
• 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 hollowed bell peppers inside.
2. In a skillet over medium heat, cook ground beef until browned, about 6 minutes. Drain excess fat.
3. Add diced onion and minced garlic; cook for 3 minutes until softened. Stir in cooked rice, diced tomatoes, 1 tsp cumin, 1 tsp smoked paprika, 1/2 tsp chili powder, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 2 more minutes.
4. Spoon the beef mixture into the peppers, packing lightly. Top each with 1/4 cup cheddar cheese.
5. Bake for 25–30 minutes until peppers are tender and cheese is bubbly.

The smoky cumin and melted cheese balance the heat beautifully, while the peppers stay crisp-tender for a satisfying bite. Tip: For extra spice, stir in a diced jalapeño with the onions!

Beef and Mushroom Stroganoff

This creamy, savory stroganoff is pure comfort in a bowl—tender beef, earthy mushrooms, and a silky sauce that clings to every noodle.

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 the 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. Gradually pour in 1 cup beef broth, scraping up browned bits. Simmer until slightly thickened (2–3 minutes).
4. Stir in 1 tbsp Worcestershire sauce, 1 tsp Dijon mustard, 1/2 tsp salt, and 1/4 tsp black pepper. Reduce heat to low, then fold in sour cream and reserved beef. Warm through (1–2 minutes).
5. Serve over cooked egg noodles, garnished with parsley.

The tangy Dijon and Worcestershire add a subtle depth that makes this stroganoff stand out—no bland sauces here!

Tip: For extra richness, swap sour cream with crème fraîche.

Loaded Beef Nachos with Guacamole

These fully loaded nachos are a crowd-pleaser—crispy chips topped with savory beef, melty cheese, and fresh guacamole for the ultimate game-day snack or weeknight treat.

Ingredients:

• 1 lb ground beef (80/20 blend)
• 1 tbsp olive oil
• 1 tbsp taco seasoning
• 1/2 tsp salt
• 1 (13-oz) bag sturdy tortilla chips
• 2 cups shredded cheddar cheese
• 1/2 cup sour cream
• 1/4 cup chopped fresh cilantro
• 1 jalapeño, thinly sliced (optional)
• For the guacamole:
• 2 ripe avocados, mashed
• 1 tbsp lime juice
• 1/4 cup diced red onion
• 1/4 tsp salt

Instructions:

1. Preheat oven to 400°F. Heat olive oil in a skillet over medium-high. Cook ground beef until browned, 5–6 minutes, breaking it into crumbles. Stir in taco seasoning and 1/2 tsp salt; remove from heat.
2. Assemble nachos: Spread tortilla chips on a baking sheet. Sprinkle cooked beef evenly over chips, then top with shredded cheddar. Bake for 8–10 minutes until cheese is bubbly.
3. Make guacamole: While nachos bake, mix mashed avocados, lime juice, red onion, and 1/4 tsp salt in a bowl.
4. Finish & serve: Drizzle baked nachos with sour cream, dollop guacamole on top, and garnish with cilantro and jalapeño (if using).

The magic here? Baking the chips after adding the beef keeps them extra crispy—no soggy nachos allowed!

Tip: For extra flavor, toast the tortilla chips at 350°F for 3 minutes before loading them up.

Beef and Sweet Potato Skillet

This one-pan wonder combines hearty beef with caramelized sweet potatoes for a cozy, flavor-packed meal that’s ready in under 30 minutes.

Ingredients:

• 1 lb ground beef (85% lean)
• 2 medium sweet potatoes, peeled and diced into ½-inch cubes
• 1 small yellow onion, finely chopped
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1 tsp ground cumin
• ½ tsp salt
• ¼ tsp black pepper
• ½ cup 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 sweet potatoes and cook, stirring occasionally, for 8–10 minutes until tender and lightly browned. Transfer to a plate.
2. In the same skillet, heat the remaining 1 tbsp olive oil. Add the onion and cook for 3 minutes until softened. Stir in the garlic, smoked paprika, cumin, salt, and black pepper, and cook for 30 seconds until fragrant.
3. Add the ground beef, breaking it up with a spatula, and cook for 5–6 minutes until no pink remains. Pour in the beef broth, scraping up any browned bits from the pan.
4. Return the sweet potatoes to the skillet and stir to combine. Reduce heat to low and simmer for 2–3 minutes until the liquid reduces slightly. Garnish with fresh parsley.

The smoky spices and sweet potatoes soak up the rich beef juices, creating a dish that’s both comforting and packed with bold flavor.

Tip: For extra depth, swap beef broth for a splash of balsamic vinegar in the last step.

Homemade Beef Meatballs in Marinara Sauce

Nothing beats the comfort of tender, juicy meatballs simmered in a rich marinara sauce—perfect for piling over pasta or stuffing into a crusty roll.

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
• 2 tbsp olive oil
• 24 oz jar marinara sauce (or 3 cups homemade)
• 1/4 cup chopped fresh basil (for garnish)

Instructions:

1. In a large 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 your hands until just combined—don’t overwork the meat.
2. Roll the mixture into 1.5-inch meatballs (about 18 total).
3. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Brown the meatballs in batches for 2–3 minutes per side, turning gently to form a crust. They don’t need to be cooked through yet.
4. Pour marinara sauce into the skillet, scraping up any browned bits. Reduce heat to low, cover, and simmer for 15 minutes until meatballs are cooked through and sauce is slightly thickened.
5. Garnish with fresh basil before serving.

The secret? A quick sear locks in juices before simmering, so every bite stays irresistibly tender.

Tip: For extra flavor, toast the breadcrumbs in a dry pan for 2 minutes before mixing them into the meat.

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
• 1/2 tsp red pepper flakes (optional)

Instructions:

1. In a small bowl, whisk together 3 tbsp soy sauce, 2 tbsp oyster sauce, 1 tbsp brown sugar, 1 tsp cornstarch, and 1/4 cup water. 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 another 1–2 minutes until browned but not fully cooked. Transfer to a plate.
3. Add remaining 1 tbsp vegetable oil to the skillet. Stir-fry 3 cups broccoli florets for 2 minutes. Add 2 cloves minced garlic, 1 tsp grated ginger, and 1/2 tsp red pepper flakes (if using); cook for 30 seconds until fragrant.
4. Return beef to the skillet, pour in the sauce, and toss everything together. Cook for 1–2 more minutes until the sauce thickens and coats the ingredients.

The secret here? A quick marinade-like sauce that clings perfectly to every bite, with just enough sweetness to balance the umami punch. Serve over steamed rice for a complete meal.

Tip: Freeze the beef for 20 minutes before slicing—it makes achieving paper-thin cuts much easier!

Savory Beef Shepherd’s Pie

Savory Beef Shepherd’s Pie

This hearty Shepherd’s Pie is the ultimate comfort food, with a rich beef filling topped with creamy mashed potatoes—perfect for cozy weeknights.

Ingredients:

• 1 lb ground beef
• 1 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 tsp salt
• 1/2 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. Preheat oven to 400°F. Boil potatoes in salted water for 15 minutes until tender. Drain, then mash with milk, butter, and 1/2 tsp salt. Set aside.
2. In a skillet, cook ground beef over medium heat until browned, 5–7 minutes. Drain excess fat.
3. Add onion, carrots, and garlic; sauté for 5 minutes until softened. Stir in tomato paste, Worcestershire sauce, thyme, 1 tsp salt, and black pepper. Cook for 1 minute.
4. Pour in beef broth and simmer for 5 minutes until slightly thickened. Stir in peas, then transfer mixture to a 9×13-inch baking dish.
5. Spread mashed potatoes evenly over the beef layer. Bake for 20 minutes until bubbly and golden on top.

The Worcestershire sauce adds a deep umami kick to the beef, while the fluffy potato topping soaks up all those savory juices.

Tip: For extra crispiness, broil the pie for the last 2–3 minutes.

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 but fuss-free.

Ingredients

• 1 tbsp olive oil
• 1 lb ground beef (85% lean)
• 1 medium yellow onion, diced
• 1 red bell pepper, diced
• 3 garlic cloves, minced
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 (15 oz) can black beans, drained and rinsed
• 1 (14.5 oz) can diced tomatoes
• 1 cup beef broth
• 1 tbsp tomato paste
• Optional toppings: shredded cheese, sour cream, cilantro

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. Stir in the onion, bell pepper, and garlic, cooking until softened (4–5 minutes).
3. Add 2 tbsp chili powder, 1 tsp cumin, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper, stirring to coat the meat and veggies (1 minute).
4. Pour in the black beans, diced tomatoes, beef broth, and 1 tbsp tomato paste. Bring to a simmer, then reduce heat to low and cook uncovered for 25–30 minutes, stirring occasionally, until thickened.

The smoky paprika and black beans add depth to this chili, while the tender beef keeps it hearty without being heavy. Serve with your favorite toppings for a customizable bowl!

Tip: For extra richness, stir in a square of dark chocolate during the last 5 minutes of simmering.

Cheesy Beef Enchiladas

These enchiladas are the ultimate comfort food—packed with juicy beef, melty cheese, and a smoky red sauce that’ll have everyone reaching for seconds.

Ingredients:

• 1 lb ground beef
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 (15 oz) can red enchilada sauce
• 8 (6-inch) corn tortillas
• 2 cups shredded Monterey Jack cheese
• 1/4 cup chopped fresh cilantro (optional)

Instructions:

1. Preheat oven to 375°F. Heat olive oil in a skillet over medium heat. Add onion and cook for 3 minutes until soft. Stir in garlic, chili powder, cumin, smoked paprika, salt, and black pepper; cook for 1 minute until fragrant.
2. Add ground beef, breaking it up with a spoon, and cook until browned (5–6 minutes). Drain excess fat, then stir in 1/2 cup enchilada sauce.
3. Warm tortillas briefly in a dry skillet or microwave to make them pliable. Spoon beef mixture evenly down the center of each tortilla, top with a sprinkle of cheese, then roll tightly.
4. Spread 1/2 cup enchilada sauce in a 9×13-inch baking dish. Arrange enchiladas seam-side down, then pour remaining sauce over the top. Sprinkle with remaining cheese.
5. Bake for 20 minutes until bubbly and golden. Garnish with cilantro if using.

The smoky paprika and melty Monterey Jack take these enchiladas to the next level—perfect for a cozy weeknight dinner that feels special.

Tip: For extra flavor, char the tortillas lightly over a gas flame before filling!

Beef and Zucchini Lasagna Rolls

These lasagna rolls are a fun twist on the classic, swapping noodles for tender zucchini ribbons and packing a flavorful beef filling—perfect for a lighter yet satisfying meal.

Ingredients:

• 2 large zucchinis, sliced lengthwise into ¼-inch-thick ribbons (about 12 total)
• 1 tbsp olive oil
• 1 lb ground beef (85% lean)
• 1 cup marinara sauce, divided
• 1 cup ricotta cheese
• ½ cup shredded mozzarella cheese
• ¼ cup grated Parmesan cheese
• 1 tsp garlic powder
• 1 tsp dried oregano
• ½ tsp salt
• ½ tsp black pepper

Instructions:

1. Prep zucchini: Preheat oven to 375°F. Brush zucchini ribbons with 1 tbsp olive oil and arrange on a baking sheet. Roast for 8 minutes until slightly softened. Remove and reduce oven to 350°F.
2. Cook beef: In a skillet over medium heat, brown ground beef, breaking it into crumbles, until no pink remains (about 6 minutes). Drain excess fat.
3. Mix filling: In a bowl, combine cooked beef, ½ cup marinara sauce, ricotta, mozzarella, Parmesan, 1 tsp garlic powder, 1 tsp oregano, ½ tsp salt, and ½ tsp black pepper.
4. Assemble rolls: Spread 1½ tbsp filling onto each zucchini ribbon, roll tightly, and place seam-side down in a baking dish. Top with remaining ½ cup marinara sauce.
5. Bake: Cover with foil and bake at 350°F for 20 minutes. Uncover and bake 5 more minutes until bubbly.

The zucchini ribbons stay sturdy but tender, while the cheesy beef filling delivers all the comfort of lasagna without the heaviness. A win for weeknights!

Tip: Pat zucchini dry before roasting to prevent excess moisture. For extra browning, broil for 1–2 minutes at the end.

Korean-Style Beef Bibimbap

This vibrant, customizable bowl is a flavor explosion—crispy rice, savory beef, and fresh veggies come together with a spicy-sweet gochujang sauce for the ultimate weeknight win.

Ingredients:

• 1 lb ground beef (85% lean)
• 2 cups cooked short-grain white rice (day-old works best!)
• 2 tbsp toasted sesame oil, divided
• 2 tbsp soy sauce
• 1 tbsp brown sugar
• 2 tsp minced garlic
• 1 cup shredded carrots
• 1 cup spinach leaves
• 2 eggs
• 2 tbsp gochujang (Korean chili paste)
• 1 tbsp rice vinegar
• 1 tsp honey

Instructions:

1. Cook the beef: In a skillet over medium-high heat, brown the ground beef, breaking it into crumbles. Add 1 tbsp soy sauce, 1 tbsp brown sugar, and 1 tsp minced garlic. Cook for 5 minutes until caramelized. Set aside.
2. Crisp the rice: Heat 1 tbsp sesame oil in a nonstick pan over medium heat. Press the rice into an even layer and cook undisturbed for 5 minutes until golden and crispy on the bottom.
3. Sauté veggies: In the same skillet, add carrots and spinach with 1 tbsp sesame oil, 1 tbsp soy sauce, and 1 tsp minced garlic. Cook for 3 minutes until just wilted.
4. Fry eggs: Cook eggs sunny-side up in the skillet (about 3 minutes for runny yolks).
5. Make sauce: Whisk together gochujang, rice vinegar, and honey.
6. Assemble: Divide crispy rice between bowls. Top with beef, veggies, and eggs. Drizzle with sauce.

The magic here? That crispy rice base contrasts perfectly with the saucy beef and creamy egg yolk—don’t skip the sizzle!

Tip: Swap in zucchini or mushrooms for extra veggies, but keep the rice layer thin for maximum crunch.

Beef and Cabbage Stir-Fry

This quick stir-fry packs big flavor with tender beef, crisp cabbage, and a savory-sweet sauce—perfect for busy weeknights!

Ingredients:

• 1 lb flank steak, thinly sliced against the grain
• 4 cups green cabbage, thinly sliced
• 1 small yellow onion, thinly sliced
• 3 cloves garlic, minced
• 2 tbsp vegetable oil, divided
• 3 tbsp soy sauce
• 1 tbsp brown sugar
• 1 tbsp rice vinegar
• 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 tbsp rice vinegar, 1 tsp sesame oil, and 1/2 tsp red pepper flakes. Set aside.
2. Heat 1 tbsp vegetable oil in a large skillet or wok over high heat. Add beef and cook for 2–3 minutes until browned but still slightly pink. Transfer to a plate.
3. Add remaining 1 tbsp vegetable oil to the skillet. Sauté onion and 3 cloves garlic for 1 minute, then add cabbage. Stir-fry for 3–4 minutes until cabbage is wilted but still crisp.
4. Return beef to the skillet, pour in sauce, and toss everything together for 1–2 minutes until glazed and heated through.

The magic here? The cabbage stays crunchy while soaking up the glossy sauce—no soggy veggies allowed!

Tip: Freeze the beef for 20 minutes before slicing; it’ll make super-thin cuts a breeze.

Beef and Cornbread Casserole

This hearty casserole combines savory ground beef with sweet, fluffy cornbread for a comfort-food classic that’s weeknight-easy but tastes like Sunday supper.

Ingredients:

• 1 lb ground beef (85% lean)
• 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 ground beef and onion in a skillet over medium heat for 6–8 minutes, breaking up clumps. Drain excess fat.
2. Stir in corn, diced tomatoes with green chiles, 1 tbsp chili powder, 1 tsp cumin, 1/2 tsp garlic powder, and 1/2 tsp salt. Simmer 3 minutes.
3. Transfer beef mixture to a greased 9×9″ baking dish. Sprinkle cheddar cheese evenly on top.
4. In a bowl, whisk cornbread mix with 1/3 cup milk and 1 egg until just combined. Pour over cheese layer, spreading gently.
5. Bake 20–25 minutes until cornbread is golden and a toothpick inserted comes out clean. Cool 5 minutes before serving.

The magic here? The cornbread soaks up just enough savory juices from the beef to stay moist while forming a crisp, buttery crust.

Tip: For extra texture, swap half the cornbread mix with a coarse-ground variety.

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 up bubbly and golden.

Ingredients:

• 20 jumbo pasta shells
• 1 lb ground beef (85% lean)
• 2 cups fresh spinach, finely chopped
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 large egg
• 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, cook ground beef until browned, breaking it into crumbles (about 6–8 minutes). Drain excess fat, then stir in spinach and garlic; cook for 1 minute until wilted. Remove from heat.
3. In a bowl, mix ricotta, 1/2 cup mozzarella, Parmesan, egg, oregano, salt, and pepper. Fold in the beef-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 sauce and mozzarella.
5. Bake uncovered for 25 minutes until cheese is melted and sauce is bubbly.

The ricotta keeps the filling luxuriously creamy, while the spinach adds a pop of freshness to balance the rich beef. Tip: For extra flavor, sprinkle a pinch of red pepper flakes into the filling mixture before baking.

Beef and Potato Hash with Fried Eggs

This hearty one-pan breakfast is packed with crispy potatoes, savory beef, and perfectly runny eggs—a guaranteed crowd-pleaser any time of day.

Ingredients:

• 1 lb ground beef (85% lean)
• 1 ½ cups diced russet potatoes (½-inch cubes)
• ½ cup diced yellow onion
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp smoked paprika
• ½ tsp salt
• ½ tsp black pepper
• 4 large eggs
• 2 tbsp chopped fresh parsley (optional)

Instructions:

1. Heat olive oil in a large skillet over medium-high. Add potatoes and cook, stirring occasionally, for 12–15 minutes until golden and tender.
2. Push potatoes to one side. Add ground beef, onion, garlic powder, smoked paprika, salt, and black pepper. Cook for 5–6 minutes, breaking up the beef, until no pink remains.
3. Stir the beef and potatoes together, then create 4 small wells in the mixture. Crack an egg into each well. Cover and cook for 3–4 minutes until whites are set but yolks are still runny.
4. Sprinkle with parsley (if using) and serve hot.

The smoky paprika and crispy potato edges make this hash extra addictive—plus, the eggs cook right in the same pan for minimal cleanup.

Tip: For extra-crispy potatoes, parboil them for 5 minutes before adding to the skillet.

Beef and Lentil Soup

This hearty, protein-packed soup is a one-pot wonder—rich with tender beef, earthy lentils, and a touch of warmth from smoked paprika.

Ingredients:

• 1 tbsp olive oil
• 1 lb stew beef, cut into 1-inch cubes
• 1 medium yellow onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup dried brown lentils, rinsed
• 6 cups low-sodium beef broth
• 1 (14.5 oz) can diced tomatoes, undrained
• 2 bay leaves
• 1 tbsp red wine vinegar
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat 1 tbsp olive oil in a large pot over medium-high heat. Add the stew beef and sear until browned on all sides, about 5 minutes. Transfer to a plate.
2. In the same pot, add the onion, carrots, and celery. Cook for 5 minutes until softened. Stir in the garlic, 1 tsp smoked paprika, 1 tsp cumin, 1 tsp salt, and 1/2 tsp black pepper. Cook for 1 minute until fragrant.
3. Return the beef to the pot. Add the lentils, beef broth, diced tomatoes, and 2 bay leaves. Bring to a boil, then reduce heat to low. Simmer covered for 45 minutes, stirring occasionally, until lentils and beef are tender.
4. Stir in 1 tbsp red wine vinegar. Discard bay leaves. Ladle into bowls and garnish with fresh parsley.

The red wine vinegar at the end brightens the deep, smoky flavors—making every spoonful irresistible.

Tip: For extra richness, shred the beef with a fork before serving and stir it back into the soup.

Beef and Quinoa Stuffed Peppers

These hearty stuffed peppers are packed with protein-rich quinoa and savory ground beef, making them a satisfying weeknight meal that’s as colorful as it is flavorful.

Ingredients:

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

Instructions:

1. Preheat oven to 375°F. Lightly grease a baking dish with olive oil and arrange peppers upright in the dish.
2. In a skillet over medium heat, cook ground beef until browned, about 5 minutes. Drain excess fat.
3. Add onion and garlic to the skillet; cook for 3 minutes until softened. Stir in cooked quinoa, diced tomatoes, 1 tsp cumin, 1 tsp smoked paprika, and 1/2 tsp salt. Simmer for 2 minutes.
4. Spoon the beef-quinoa mixture into the peppers, packing gently. Cover with foil and bake for 30 minutes.
5. Remove foil, sprinkle each pepper with cheddar cheese, and bake uncovered for 10 more minutes until cheese is bubbly. Garnish with parsley before serving.

The smoky cumin and melty cheese take these stuffed peppers to the next level—plus, quinoa keeps them extra hearty without feeling heavy.

Tip: For a quicker cook, parboil the peppers for 3 minutes before stuffing to soften them slightly.

Beef and Pasta Bolognese

This hearty Bolognese is a weeknight hero—rich, meaty, and clingy enough to coat every noodle with minimal fuss.

Ingredients

• 8 oz dried pasta (rigatoni or fettuccine)
• 1 tbsp olive oil
• 1 lb ground beef (85% lean)
• 1 small yellow onion, finely diced
• 2 garlic cloves, minced
• 1 (28 oz) can crushed tomatoes
• 1/4 cup tomato paste
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup heavy cream
• Fresh basil, torn (for garnish)

Instructions

1. Cook pasta in salted boiling water until al dente (about 9 minutes). Drain, reserving 1/2 cup pasta water.
2. Heat olive oil in a large skillet over medium-high. Add ground beef, breaking it up with a spatula. Cook until browned (5–6 minutes). Drain excess fat.
3. Add onion and garlic; sauté until soft (3 minutes). Stir in crushed tomatoes, tomato paste, oregano, salt, and black pepper. Simmer uncovered for 15 minutes, stirring occasionally.
4. Reduce heat to low. Stir in heavy cream and cooked pasta, tossing to coat. Add reserved pasta water 1 tbsp at a time if needed to loosen sauce.
5. Garnish with fresh basil and serve immediately.

The cream adds a velvety richness without muting the bright tomato flavor—just like nonna’s secret trick.

Tip: For deeper flavor, swap 1/4 lb beef with ground pancetta or bacon.

Conclusion

With 20 delicious ground beef recipes, busy weeknights just got easier—and tastier! Whether you’re craving comfort food or something new, this roundup has you covered. Try a recipe (or three!), then let us know your favorites in the comments. Don’t forget to share the love on Pinterest so others can enjoy these flavorful meals too. Happy cooking!