Savor the Flavor: 14 Quick & Easy Ground Beef Recipes You’ll Wish You Knew Sooner
When you’re considering quick, delicious dinners, ground beef is the first ingredient to come to mind. It’s inexpensive, simple, and ridiculously easy to work with, the perfect weeknight staple for cooking. Whether you’re dealing with finicky kids to feed or just need to add some zip to your basic mix, ground beef is a guaranteed base for dozens of comforting, filling meals.
That’s why we’ve curated this list of 14 ground beef recipes each one quick, easy, and packed with flavour. From creamy casseroles to healthier options and kid-friendly favourites, you’ll discover plenty of fresh ideas to make your mealtimes both fun and fulfilling.
Baked Tortellini Casserole
A favorite comfort food of families everywhere, this rich cheesy baked casserole is packed to the hilt with soft tortellini and ground beef seasoned to perfection. Gaining a record-breaking million-plus hits on the web, it’s a family favorite to feed everyone around the dinner table. Quick to make and taste-bud-teasingly rich, it’s also perfect for picky eaters.
80/20 ground beef comes to good use here, providing flavor and moisture. Bake it, pair it with garlic bread and a green Caesar salad for a filling meal. It’s hearty, comforting, and pleases a crowd with ease.
Baked Tortellini Casserole
This recipe crafts a comforting Baked Tortellini Casserole by combining dried tortellini with a rich, creamy spaghetti sauce and a generous blend of Parmesan and mozzarella cheeses. Layered and baked until golden and bubbly, it's an easy-to-prepare and satisfying dish perfect for a family meal.
Equipment
- 1 Large Pot For boiling tortellini
- 1 Mixing Bowl For combining sauce ingredients
- 1 Whisk To ensure a smooth cream cheese mixture
- 1 9x13 Baking Dish Or similar large casserole dish
- 1 Measuring Cups For accurate ingredient portions
Ingredients
Main
- 2 9 ounce packages of dried tortellini I used one cheese and one mushroom
- 1 jar spaghetti sauce
- 4 oz cream cheese
- 1/2 cup milk
- 1/4 tsp garlic powder
- 1/3 cup grated Parmesan cheese
- 1 cup mozzarella cheese
- 4 roma tomatoes or a handful of cherry tomatoes optional
Instructions
- Preheat your oven to 375°F (190°C).
- Cook the dried tortellini according to package directions, until al dente; drain well and set aside.
- In a large mixing bowl, whisk together the softened cream cheese, milk, and garlic powder until smooth and fully combined.
- Stir in the jar of spaghetti sauce and the grated Parmesan cheese until well incorporated into the creamy mixture.
- Add the cooked tortellini to the sauce mixture and gently toss to ensure all tortellini is evenly coated.
- Spread half of the tortellini mixture evenly into a 9x13 inch baking dish.
- Sprinkle half of the mozzarella cheese over the first layer of tortellini.
- Add the remaining tortellini mixture on top, and then sprinkle with the remaining mozzarella cheese.
- If using, arrange the sliced Roma or cherry tomatoes evenly over the top of the casserole.
- Bake for 20-25 minutes, or until the casserole is bubbly and the cheese is melted and lightly golden; let rest a few minutes before serving.
Notes
For optimal results, cook the dried tortellini to just al dente, as it will continue to cook in the oven, preventing it from becoming mushy. When preparing the sauce, ensure the cream cheese is at room temperature to prevent lumps and achieve a silky smooth consistency. Consider enriching the spaghetti sauce with fresh herbs like basil or oregano, or a pinch of red pepper flakes for a subtle heat. Layering the tortellini and mozzarella ensures an even distribution of cheese throughout the casserole. The optional tomatoes add a burst of freshness and color, making for a more appealing presentation. Allow the casserole to rest for a few minutes after baking to help the cheese set, making for cleaner portions.
Frito Taco Pie
This easy recipe transforms your favorite taco flavors into a pie. A butter-flavored crescent crust holds a filling of beef, cheese, and corn chips, a fun but comforting dish.
Top with fresh ingredients like diced lettuce, avocado, or jalapeños after baking. Every bite has cheerful crunch and cheesy, tangy flavor. It’s a wacky spin on taco night and ideal for loading up with family favorites.
Frito Pie
This Frito Pie recipe creates a hearty, comforting casserole by layering seasoned ground beef, zesty chili sauce, salsa, and corn with crispy Frito's corn chips and a blend of melted cheeses. Baked until bubbly, it's a quick-to-assemble and satisfying dish, perfect for a casual meal or gathering, finished with fresh green onions.
Equipment
- 1 Large Skillet or Dutch Oven For browning beef and simmering the chili mixture
- 1 9x13 inch Baking Dish For assembling and baking the Frito Pie
- 1 Measuring Cups and Spoons For accurate ingredient portions
- 1 Chef's knife For chopping green onions
- 1 Cutting Board For safe and clean chopping
Ingredients
Main
- 1 lb lean ground beef
- 1 oz mild taco seasoning
- 1 cup Heinz chili sauce
- 1 cup medium salsa
- 8.75 oz canned corn drained
- 4 cups Frito's corn chips
- 2 cups shredded mozzarella and cheddar
- 1 bunch green onions chopped
Instructions
- Preheat your oven to 375°F (190°C).
- In a large skillet or Dutch oven, brown the lean ground beef over medium-high heat, breaking it apart with a spoon.
- Drain any excess grease from the browned beef.
- Stir in the mild taco seasoning, Heinz chili sauce, and medium salsa into the beef. Bring the mixture to a simmer and cook for 5-7 minutes, allowing the flavors to meld.
- Add the drained canned corn to the beef mixture and stir to combine.
- Spread half of the Frito's corn chips evenly across the bottom of a 9x13 inch baking dish.
- Spoon half of the prepared beef mixture over the layer of Frito's.
- Sprinkle half of the shredded mozzarella and cheddar cheese blend over the beef mixture.
- Repeat the layers with the remaining Frito's, beef mixture, and cheese.
- Bake for 15-20 minutes, or until the cheese is melted, bubbly, and lightly golden. Garnish with chopped green onions before serving.
Notes
To elevate your Frito Pie, ensure you brown the ground beef thoroughly for deep, rich flavor, then drain any excess fat to prevent a greasy final product. For an added layer of flavor complexity, consider adding a pinch of smoked paprika or cumin to the beef mixture along with the taco seasoning. To prevent soggy Fritos, some chefs prefer to add a layer of chips midway through baking, or even just sprinkle them on top during the last few minutes of baking, or right before serving, for maximum crunch. A blend of sharp cheddar and Monterey Jack cheese could offer a better melt and flavor profile than just mozzarella/cheddar. Always garnish with fresh green onions or even a dollop of sour cream and sliced jalapeños for a vibrant finish and textural contrast.
Taco Stuffed Shells
These huge pasta shells are stuffed with ground beef and cream cheese in rich sauce. They’re topped with cheese after filling and baked golden and bubbly.
The mix of Italian pasta and Mexican-style beef offers a fresh twist on a warm yet thrilling meal. This is a dish made in a flash, not compromising taste and texture.
Taco Stuffed Shells
This recipe crafts a hearty, Mexican-inspired pasta dish by stuffing jumbo pasta shells with a savory mixture of seasoned ground beef, refried beans, and cheese. Baked in a flavorful salsa base and topped with more cheese, it's a comforting and satisfying meal, finished with fresh green onions and sour cream.
Equipment
- 1 Large Pot For boiling pasta shells
- 1 Large Skillet For browning ground beef
- 1 Large Mixing Bowl For combining the filling
- 1 9x13 inch Baking Dish For assembling and baking the shells
- 1 Colander For draining pasta and beef
Ingredients
Main
- 16 jumbo pasta shells
- 1 pound ground beef
- 1 1.25 ounce package taco seasoning mix
- 1 cup water
- 1 16 ounce can refried beans
- 0.75 cup shredded Cheddar cheese
- 1 16 ounce jar salsa, divided
- 0.25 cup sliced green onion
- 0.25 cup shredded Cheddar cheese
- 0.5 cup sour cream
Instructions
- Preheat your oven to 350°F (175°C).
- Cook the jumbo pasta shells in a large pot of salted boiling water according to package directions until al dente; drain and rinse with cold water to prevent sticking.
- In a large skillet, brown the ground beef over medium-high heat. Drain any excess fat.
- Stir the taco seasoning mix and 1 cup water into the browned beef. Bring to a simmer and cook until most of the liquid has evaporated, about 5 minutes.
- In a large mixing bowl, combine the cooked ground beef mixture, refried beans, and 3/4 cup of the shredded Cheddar cheese. Add half of the jarred salsa and mix well.
- Spread the remaining half of the salsa evenly over the bottom of a 9x13 inch baking dish.
- Carefully stuff each cooked pasta shell with the beef and bean mixture.
- Arrange the stuffed shells in a single layer in the prepared baking dish.
- Sprinkle the remaining 1/4 cup shredded Cheddar cheese over the stuffed shells.
- Bake for 20-25 minutes, or until the cheese is melted and bubbly. Garnish with sliced green onion and sour cream before serving.
Notes
For perfect texture, cook the jumbo pasta shells al dente, as they will finish cooking in the oven. Draining excess fat from the ground beef is crucial for a cleaner, less greasy filling. Enhance flavor by using a high-quality salsa; consider a fire-roasted variety for added depth. Freshly shredded Cheddar cheese melts superiorly to pre-shredded options. To brighten the dish, add a squeeze of fresh lime juice to the beef mixture or garnish with fresh cilantro alongside the green onions and sour cream. Avoid over-baking the shells to prevent them from becoming mushy.
Crunchwrap Supreme
Make this popular fast food meal at home with better and fresher ingredients. Begin with seasoned beef, cheese, lettuce, tomato, and sour cream wrapped inside a crunchy tostada shell, and pan-grill until it turns golden.
It’s fully customisable and surprisingly easy to make. You’ll enjoy all the textures crunchy, creamy, warm, and fresh without relying on restaurant shortcuts. A perfect choice for an upgraded Taco Tuesday.
The Pingala Crunchwrap Supreme
This recipe guides you through assembling and pan-frying a vegan Crunchwrap Supreme. Featuring layers of plant-based cheese, rice, chili, and fresh toppings encased in a tortilla with a crispy tostada core, it's folded into a hexagon and cooked until golden and crunchy.
Equipment
- 1 Nonstick Frying Pan
- 1 Sharp Knife
- 1 Clean Work Surface such as a large cutting board or countertop
- 1 Spatula for flipping and pressing
Ingredients
Main
- One 12-inch wheat tortilla
- 2 tablespoons Oat Cheddar recipe follows
- 1/4 cup cooked brown rice
- 3 tablespoons Cashew Queso recipe follows
- 1/4 cup warm chili
- 2 corn tostadas or tortillas
- 3 tablespoons Not-Avocado recipe follows
- 1 small tomato diced
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons chopped fresh scallions
- Pinch diced fresh or pickled jalapeno
- Your favorite creamy dressing salsa or mayo, for serving
- 1 cup rolled oats
- 1 cup nutritional yeast or more as needed
- 1/2 cup sunflower or coconut oil
- 3 tablespoons ground turmeric
- 2 tablespoons lemon juice or more as needed
- 2 tablespoons sea salt or more as needed
- 1 teaspoon garlic powder
- 1/2 tablespoon tapioca starch
- 1 cup cashews soaked in water overnight
- 3 cups warm water
- 1 cup cooked and peeled sweet potato see Cook's Note
- 1/2 cup nutritional yeast
- 2 teaspoons ground turmeric
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon cayenne pepper
- 1/2 cup sunflower oil
- 1/4 cup chopped fresh parsley
- 1 to 2 tablespoons salt
- 3 cloves roasted garlic
- 2 sprigs fresh rosemary
- 2 sprigs fresh sage
- 2 sprigs fresh tarragon
- 1 small onion chopped (about 1/2 cup)
- 2 cups cooked garbanzo beans
- 1 cup fresh or frozen green peas
- 1/2 cup nutritional yeast
- 5 drops lemon oil or 2 teaspoons lemon zest
Instructions
- Preheat a nonstick frying pan on low heat.
- Lay the wheat tortilla on a flat surface. Spread the Oat Cheddar in a circle in the center (it doesn't have to be perfect). Place the rice on top of the Oat Cheddar, then the Cashew Queso followed by the chili. Place the 2 tostadas on top of the chili; these will separate the warm layer from the fresh layer and put the "crunch" into the crunchwrap. Layer the fresh ingredients on top of the tostadas: Not-Avocado, tomato, cilantro, scallions and jalapeno.
- Now comes the fold. We are after a 6-sided hexagon shape. Fold one side of the wheat tortilla inward towards the center. Continue to make 5 more folds inward, working in a circle.
- Turn up the heat to medium on the pan. Place the crunchwrap, folds-down, in the pan. (It is important to cook the folded side first to create a good seal on the crunchwrap.) Cook on each side until golden brown, about 30 seconds. Cut in half with a sharp knife, hopefully hearing a crunch. Dip in your favorite creamy dressing, salsa or mayo!
Notes
To achieve the signature crunch, ensure your tostadas are fresh and crisp before assembly; stale ones will result in a soggy texture. The initial cook, folds-down, is paramount for sealing the crunchwrap and preventing unraveling. Use medium heat and monitor closely to prevent burning while ensuring a golden crust. For uniform cooking, consider using a spatula to gently press down on the crunchwrap during cooking. Experiment with slight variations in fillings, but always balance warm, soft components with fresh, crunchy ones to maintain textural contrast.
Cheeseburger Soup
This rich, creamy soup blends seasoned beef, potatoes, Velveeta, and vegetables into a cosy, diner-style dish. It’s ideal for chilly nights or whenever you’re craving comfort food in a bowl.
Finish with crispy bacon for smoky crunch. With easy prep and assertive flavors, it’s a household favorite that offers something a bit unique to the table.
French Onion Burgers
This recipe crafts savory French Onion Burgers by first caramelizing sweet Vidalia onions with beef broth and balsamic vinegar. Ground chuck is combined with grated onion and French onion soup mix, formed into patties, and cooked on a griddle. Each burger is topped with melted Gruyere cheese and served on toasted potato buns with the rich caramelized onions and fresh arugula for a balanced, flavorful meal.
Equipment
- 1 Large Skillet For caramelizing onions
- 1 Wooden Spoon For deglazing and stirring
- 1 Mixing Bowl For combining burger ingredients
- 1 Griddle or Cast-Iron Pan For cooking burgers
- 1 Spatula For flipping burgers
Ingredients
Main
- 1 tablespoon extra-virgin olive oil
- 1 Vidalia onion thinly sliced
- 1/4 cup beef broth
- 1 tablespoon balsamic vinegar
- Kosher salt and freshly ground black pepper
- 1 1/2 pounds ground chuck
- 2 tablespoons grated onion
- 1 tablespoon dry French onion soup mix
- 1 cup grated Gruyere
- 4 potato hamburger buns toasted
- 1 cup arugula
Instructions
- For the onions: Heat olive oil in a large skillet over medium-high heat. Add onions and saute until they begin to brown, 4 to 5 minutes. Add beef broth and use a wooden spoon to release any browned bits off the bottom of the skillet. Reduce heat to low and let cook, stirring occasionally, until the onions are caramelized, about 20 minutes. Stir in vinegar and season to taste with salt and pepper. Remove from heat.
- For the burgers: Combine beef, onion and soup mix in a mixing bowl. Shape into 4 equal patties.
- Preheat a griddle over medium-high heat. Cook burgers 5 to 7 minutes, then flip, top with Gruyere and cover. Let cook until cheese melts and burgers reach desired doneness, 4 to 6 minutes more. Serve on buns with caramelized onions and arugula.
Notes
Achieving truly caramelized onions requires patience and low heat; don't rush the process, as this is the star of the burger. For an extra layer of complexity, deglaze the skillet with a splash of dry sherry or white wine before adding the beef broth. When forming patties, handle the ground chuck minimally to prevent tough burgers. The grated onion adds moisture and a subtle flavor boost. Ensure your griddle is adequately hot for a good sear before adding the patties. Covering the burgers after flipping helps the Gruyere melt evenly and creates a luscious, gooey topping. Toasting the buns is essential for structural integrity and adds a pleasant crunch.
Taco Stuffed Zucchini Boats
For a low-carb alternative that is lighter, these zucchini boats are a genius, taco shell-replacement. Zucchinis are scooped out, stuffed with beef and cheese, and baked until tender and puffed.
They’re light, refreshing, and satisfying showing that healthy dinner dinners can be delicious. Ideal for sneaking added vegetables without sacrificing flavor.
Sausage-Stuffed Zucchini Boats
This recipe guides you in creating delicious Sausage-Stuffed Zucchini Boats. Halved zucchini are filled with a savory mixture of sweet and hot Italian sausage, sautéed vegetables, and herbs. Topped with a cheesy breadcrumb mixture, they are baked until golden and tender, offering a wholesome and satisfying main course.
Equipment
- 1 Teaspoon
- 1 9x13 inch Casserole Dish
- 1 Medium Saute Pan
- 1 Medium Mixing Bowl
- 1 Chef's Knife and Cutting Board
Ingredients
Main
- 4 medium zucchini cut in half lengthwise
- 1 tablespoon olive oil
- 8 ounces sweet loose Italian sausage
- 8 ounces hot loose Italian sausage
- 1 clove garlic minced
- 1 small onion chopped
- 2 medium vine-ripened tomatoes chopped
- Kosher salt and freshly ground black pepper
- 1/2 cup Parmesan finely grated
- 1/2 cup mozzarella shaved
- 1/4 cup breadcrumbs
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat the oven to 400 degrees F.
- With a teaspoon, scoop out the flesh from the interior of the zucchini, so they resemble boats. Place the zucchini boats in a 9-by-13-inch casserole dish. Chop the zucchini flesh and set aside.
- In a medium saute pan over medium-high heat, add the olive oil and let heat through. Add the sweet and the hot Italian sausage, and cook for 4 minutes. Add the garlic, onion, chopped zucchini flesh, tomatoes and some salt and pepper. Cook until softened, about 4 minutes.
- In a medium bowl, add the Parmesan, mozzarella, breadcrumbs and parsley; mix to combine.
- Spoon in and mound the sausage mixture into the zucchini boats. Sprinkle the breadcrumb mixture over top. Place in oven and bake until golden on top, 20 minutes.
Notes
Scoop zucchini carefully, leaving sturdy walls; the chopped flesh adds moisture and nutritional value to the filling. Brown both types of sausage thoroughly for deep flavor development. Drain excess fat if needed to prevent a greasy final product. Season the sausage mixture generously before stuffing, tasting for balance. Ensure even distribution of the cheese and breadcrumb topping for a consistent golden crust. A brief broil at the very end can enhance crispiness, but watch carefully to prevent burning. Always use fresh parsley for vibrant color and aroma.
Chili Mac
A flavorful blend of two comfort food staples taco-seasoned ground beef and mac and cheese. This simple, one-pot dinner is simple to prepare and packed with flavor.
Ideal for adults and children, it’s the sort of dinner that is rich but not idealistic. Garnish with garlic or onion powder for added flavor.
Sunny's Tex-Mex Chili Mac Skillet
This easy Tex-Mex Chili Mac Skillet recipe combines seasoned ground beef, marinara, and pasta, all topped with melted cheese and fresh jalapenos. Prepared in a single cast-iron pan, it’s a quick and flavorful dish perfect for a family meal. The process involves browning beef with toasted spices, simmering in marinara, then topping with cheese and baking until golden and bubbly.
Equipment
- 1 Large Cast-Iron Pan Essential for stovetop cooking and oven/grill finishing.
- 1 Heat-Resistant Spatula or Wooden Spoon For browning beef and stirring ingredients.
- 1 Set of Measuring Spoons For accurate measurement of spices.
Ingredients
Main
- 2 tablespoons olive oil
- 3 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 pound ground beef 80 percent meat/20 percent fat
- 1 teaspoon kosher salt
- Freshly ground black pepper
- 2 cups marinara sauce pick one with personality!
- One 8.5-ounce bag microwaveable pasta such as rotini, elbows or penne
- 2 cups shredded Mexican cheese blend
- 2 jalapenos thinly sliced into rounds
- Greek yogurt or sour cream and sliced scallions for garnish
Instructions
- Preheat the oven or a grill to 375 degrees F.
- Add the olive oil, chili powder and cumin to a large cast-iron pan over medium heat. Toast and stir until the spices are fragrant, about 2 minutes. Add the beef, salt and a few grinds of black pepper and cook, breaking the beef into bits while browning, until fully cooked, 8 to 10 minutes. Add the marinara sauce and stir to coat. Add the pasta straight from the bag and stir.
- Level the contents of the pan and top with the cheese, then arrange the jalapeno slices around the pan on top. Bake or grill with the lid closed until the cheese melts and is golden on the edges, 10 to 15 minutes. Top with the Greek yogurt and scallions. Serve warm.
Notes
Ensure your cast-iron pan is adequately hot before toasting spices to unlock their full aromatic potential, about 2 minutes. When browning the ground beef, break it down well to maximize surface area for even browning, which develops deeper flavor. Using 80/20 ground beef provides enough fat for richness without being greasy. The 'microwaveable pasta' is essentially pre-cooked; avoid over-stirring once added, as it will continue to cook in the sauce. For the marinara, select a robust, well-seasoned variety as it forms the base flavor. For presentation and an extra kick, ensure the jalapeno slices are thinly cut and evenly distributed. The bake/grill step is crucial for achieving a golden, bubbling cheese crust; keep an eye on it to prevent burning. The Greek yogurt or sour cream and scallions are not just garnish; they offer a cooling contrast and fresh texture, balancing the rich chili mac.
Ground Beef Enchiladas
These enchiladas are filled with beef-stuffed tortillas and cheese-stuffed tortillas smothered in a rich, creamy enchilada sauce. Baked, they’re undesistibly gooey and packed with deep flavor.
Top with a spoonful of sour cream or a sprinkle of fresh herbs for a splash of color. This recipe employs traditional flavors and wraps them in a simple, cozy, and always popular package.
Beef Picadillo Enchiladas
Juicy ground meat cooked with aromatics, tomatoes, olives and raisins creates an irresistible filling for these crispy, cheesy enchiladas. A celebrated dish throughout Latin America, picadillo will win you over with its delicate balance of sweet and savory. Enjoy as a filling or on its own with rice and beans.
Equipment
- 1 Large Skillet
- 1 Small skillet
- 1 9x13 inch Baking Dish
- 1 Spatula For stirring and breaking up meat
- 1 Tongs For handling hot tortillas
Ingredients
Main
- 1/3 cup vegetable oil
- 1 medium onion diced
- 1 green bell pepper diced
- 1 pound 80-percent lean ground beef
- 1 teaspoon Chinese five-spice powder
- Kosher salt and freshly ground black pepper
- One 14-ounce can crushed tomatoes
- 1/4 cup green olives sliced
- 1/4 cup golden raisins
- Twelve 6-inch corn tortillas
- 2 cups shredded Cheddar about 8 ounces
Instructions
- Preheat the oven to 350 degrees F. Heat a large skillet over medium-high heat. Add 1 tablespoon of oil, the onion and pepper and cook, stirring, until soft, about 5 minutes. Add the ground beef, five-spice, 1 teaspoon salt and a few grinds of pepper. Cook, breaking up the meat, until it begins to brown, about 5 minutes. Stir in the tomatoes, olives and raisins. Bring to a simmer and cook until thickened, about 2 minutes. Season with salt and pepper.
- Heat the remaining oil in a small skillet over medium heat. Once the oil is shimmering, heat the tortillas, one at a time, in the hot oil until they bubble and darken slightly, about 10 seconds per side. Drain on paper towels. Spread about 1/2 cup ground beef picadillo mixture on the bottom of a 9 -by-13-inch baking dish. Put about 1/4 cup picadillo and 1 tablespoon Cheddar down the center of each tortilla. Roll tightly and lay them in the baking dish, seam side down. Spoon the rest of the picadillo over the enchiladas and sprinkle with the remaining cheese. Bake the enchiladas until the tortillas are slightly crisp and the cheese is melted, about 10 minutes.
Notes
The picadillo's unique sweet and savory balance from the golden raisins and green olives is central to this dish's appeal; ensure they are evenly distributed. The Chinese five-spice powder adds an aromatic depth that is distinct—do not substitute lightly. When heating the corn tortillas, the brief frying step in oil is crucial for making them pliable for rolling without cracking; avoid over-frying them until crispy, as they will be too brittle. Drain them thoroughly on paper towels to prevent greasy enchiladas. For an enhanced finish, consider a sprinkle of fresh cilantro and a dollop of crema or a mild salsa verde just before serving.
Stuffed Bell Peppers
Bell peppers are transformed into serving bowls in this colorful, vegetarian dish. Fill them with beef, rice, tomatoes, corn, and cheese for an all-around, good-eating dinner.
Bake until puffed and soft, and then customize with your preferred spice or add-ins like black beans or hot sauce. A nutritious option that is satisfying and an attractive dish.
Stuffed Bell Peppers
This easy recipe features vibrant bell peppers generously stuffed with a savory mixture of lean ground beef, tender rice, diced vegetables like onion, zucchini, and tomatoes, and flavorful pepper Jack cheese. Baked until the peppers are soft and the cheese is beautifully melted and browned, it's a wholesome and satisfying main dish, perfect for a family meal.
Equipment
- 1 Baking Dish Just large enough to hold peppers upright
- 1 Large Skillet For browning beef and sautéing vegetables
- 1 Chef's knife For chopping vegetables and pepper tops
- 1 Cutting Board
- 1 Spatula or wooden spoon For cooking and stirring
Ingredients
Main
- 6 bell peppers any color
- 4 tablespoons olive oil plus more for drizzling
- 8 ounces lean ground beef
- Kosher salt and freshly ground black pepper
- 1 onion finely diced
- 2 cloves garlic chopped
- 1 medium zucchini finely diced
- 4 Roma tomatoes seeded and finely diced
- Red pepper flakes as needed
- 1 cup cooked long-grain and wild rice
- 1 1/2 cups grated pepper Jack cheese
Instructions
- Preheat the oven to 350 degrees F.
- Cut the tops off the peppers. Remove and discard the stems, then finely chop the tops; set aside. Scoop out the seeds and as much of the membrane as you can. Place the peppers cut-side up in a baking dish just large enough to hold them upright.
- Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Add the beef, season with salt and pepper and cook, breaking up the lumps, until the meat is cooked through and just beginning to brown, 8 to 10 minutes. Remove to a paper towel-lined plate to get rid of the fat.
- Wipe out the skillet and add the remaining 2 tablespoons olive oil. Add the onions and chopped peppers and cook until beginning to soften, 3 to 4 minutes. Add the garlic and zucchini and cook for another minute. Add the tomatoes and season with salt and a pinch or 2 of red pepper flakes. Cook until everything is heated through, then stir in the beef and rice. Taste and adjust the seasoning. Stir in 1 cup of the cheese.
- Fill the peppers with the rice mixture and top each with a sprinkle of the remaining 1/2 cup cheese. Pour a small amount of water into the bottom of the baking dish and drizzle the peppers with a little olive oil. Cover with foil and bake for 30 minutes. Uncover and bake until the peppers are soft and the cheese is melted and lightly browned, another 15 to 20 minutes.
Notes
For perfectly tender bell peppers, consider blanching them briefly in boiling water for 3-5 minutes before stuffing, especially if you prefer them softer. When browning the ground beef, ensure good caramelization for depth of flavor; don't overcrowd the pan. For an elevated taste, incorporate fresh herbs like oregano or parsley into the filling, or a splash of Worcestershire sauce with the beef. You can also experiment with different cheese blends, like a mix of cheddar and mozzarella for a milder flavor. Ensure your baking dish is snug to keep the peppers upright during baking. Drizzle with olive oil before covering to prevent drying out and promote a nice roasted finish.
Cheeseburger Casserole
This Pinterest-hit recipe is a cheesy beefy pasta casserole that wins hearts because of how easy it is to prepare and how comforting it is. Combining basic ingredients, it forms a retro, comfort food that is easy to prepare.
Optional: Add peppers, onions, or a sprig of tomato sauce for extra flavor. It’s comforting, simple, and always welcomed at the dinner table.
Cheeseburger Casserole
This comforting cheeseburger casserole combines classic macaroni and cheese with savory seasoned ground beef and onions. Topped with a blend of cheddar and mozzarella, it's baked until bubbly and golden, offering a hearty, family-friendly meal that's quick to prepare.
Equipment
- 1 Large Skillet For browning ground beef and onions.
- 1 Large Pot For preparing macaroni and cheese.
- 1 Shallow Baking Dish For assembling and baking the casserole.
- 1 Colander For draining excess grease from the ground beef.
- 1 Wooden Spoon or Spatula For stirring and breaking up meat.
Ingredients
Main
- 1 box macaroni and cheese
- 1/2 pound ground beef
- 1 onion chopped
- Salt and pepper
- 1 tablespoon Italian seasoning
- 1 cup shredded cheddar
- 1 cup shredded mozzarella
Instructions
- Pre-heat oven to 450 degrees F.
- Prepare macaroni and cheese as indicated on box. Set aside.
- In a skillet, add ground beef and onion, season with salt and pepper. Brown meat and drain grease. Mix beef, onions, macaroni and cheese, and Italian seasoning in a shallow baking dish. Top with shredded mozzarella and cheddar. Bake until cheese is melted.
Notes
To elevate the 'cheeseburger' flavor, consider adding a tablespoon of Worcestershire sauce or a squirt of ketchup/mustard to the ground beef mixture before combining with the macaroni. Ensure the macaroni is cooked al dente, as it will continue to cook slightly in the oven; this prevents a mushy texture. Properly draining the beef fat is crucial for a less greasy casserole. For an extra golden-brown crust, you can briefly broil the casserole for the last minute or two, watching carefully to prevent burning. Garnish with fresh chopped parsley or green onions for color and freshness if desired.
Stuffed Meatloaf
Spice up your meatloaf with a box of StoveTop stuffing. It adds moisture, flavor, and perfect texture goodbye, bland and dry loaves to you.
You can add in extras like garlic, herbs, or Parmesan for extra personality. This version brings meatloaf back into the ring and might just convert the minds of those who claimed not to like it.
Stuffed Meatloaf recipes
This recipe creates two individual stuffed meatloaves, combining seasoned ground beef with a gooey fresh mozzarella core. Baked to perfection and topped with a simple tomato sauce, it's a comforting and satisfying main course. Ideal for a hearty lunch or dinner, this dish offers a delicious twist on a classic.
Equipment
- 1 Mixing Bowl For combining meatloaf ingredients
- 1 Baking Dish Small baking dish or loaf pan suitable for two individual meatloaves
- 1 Chef's knife For finely chopping onion
- 1 Cutting Board For preparing ingredients
- 1 Measuring spoons/cups For accurate ingredient measurements
Ingredients
Main
- 1 large egg
- 1/4 cup finely chopped onion
- 1/4 cup seasoned breadcrumbs
- 1 tablespoon ketchup
- 1/2 teaspoon Worcestershire sauce
- salt
- freshly ground pepper
- 1/2 pound ground beef
- 4 small balls fresh mozzarella
- 1 8-ounce can tomato sauce
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a small baking dish or loaf pan.
- In a medium bowl, combine the large egg, finely chopped onion, seasoned breadcrumbs, ketchup, Worcestershire sauce, salt, and freshly ground pepper.
- Add the 1/2 pound ground beef to the bowl. Gently mix with your hands until all ingredients are just combined; avoid overmixing to keep the meatloaf tender.
- Divide the meat mixture into two equal portions. For each portion, flatten it into an oblong shape, about 1/2 inch thick.
- Place two small balls of fresh mozzarella in the center of each flattened meat portion.
- Carefully fold the meat mixture around the mozzarella, sealing the edges completely to fully enclose the cheese and form two individual meatloaves.
- Transfer the stuffed meatloaves to the prepared baking dish.
- Bake for 25 minutes, or until the meatloaf begins to brown.
- Remove the dish from the oven and pour the entire can of tomato sauce over both meatloaves.
- Return to the oven and continue baking for another 15-20 minutes, or until the meatloaf is cooked through and the mozzarella is melted and bubbly. Let rest for a few minutes before slicing and serving.
Notes
For a truly tender meatloaf, avoid overmixing the ground beef mixture; mix just until combined. This prevents a tough, dense texture. Ensure the mozzarella balls are completely encased within the meat to prevent them from leaking out during baking, which can dry out the cheese and make a mess. For enhanced flavor, consider sautéing the finely chopped onion before adding it to the mixture. You can also add a pinch of dried Italian herbs or a dash of smoked paprika for an extra layer of complexity. Serve with a rustic side like creamy mashed potatoes or roasted root vegetables.
Cheesy Cabbage & Beef Skillet
This skillet supper is made with ground beef, cabbage, and melty cheese, all prepared in one for a nutritious, kid-friendly supper. It’s packed with protein, packed with fiber, and so-surprisingly delicious.
Serve with rice or serve plain for fewer calories. Simple to clean up, simple to fall in love with this healthy dinner is just what any weeknight dinner line needs.
Beef Noodle Skillet
This easy one-pan Beef Noodle Skillet offers a hearty and comforting meal in under 30 minutes. Ground chuck is browned with onions and garlic, then simmered with egg noodles in a rich beef broth and tomato-based sauce. Finished with a touch of cream and fresh chives, it's a perfect weeknight dinner.
Equipment
- 1 Large Skillet Preferably cast iron or a heavy-bottomed pan for even heat distribution.
- 1 Wooden Spoon or Spatula For stirring and breaking up ground meat.
- 1 Chef's knife For dicing onion and mincing garlic.
- 1 Cutting Board For preparing vegetables and herbs.
- 1 Measuring Cups and Spoons
Ingredients
Main
- 2 tablespoons salted butter
- 1 yellow onion diced
- 3 cloves garlic minced
- 1 pound ground chuck
- Kosher salt and freshly ground black pepper
- 1 tablespoon tomato paste
- 12 ounces egg noodles
- 2 1/2 cups beef broth
- 1 tablespoon grainy mustard
- 1 teaspoon smoked paprika
- A few dashes Worcestershire sauce
- 1/3 cup sour cream
- 2 tablespoons heavy cream
- 2 tablespoons chopped fresh chives
Instructions
- Heat the butter in a large skillet over medium heat. Add the onion and garlic and cook for 1 minute. Add the ground chuck and sprinkle with salt and pepper. Cook the meat, crumbling as you go, until cooked through, about 5 minutes. Add the tomato paste and cook for about 30 seconds.
- Add the noodles, broth, 1 cup hot water, the mustard, paprika and Worcestershire sauce. Give a big stir and bring to a simmer. Cover and allow everything to simmer, stirring occasionally and adding up to 1/2 cup more water if necessary, until the pasta is al dente and the sauce has thickened, about 12 minutes. Stir in the sour cream and heavy cream and cook for 1 additional minute or until the pasta is tender.
- Remove from the heat. Sprinkle over the chives and serve directly from the pan.
Notes
Achieve a rich flavor by ensuring the ground chuck is well-browned and caramelized before adding other ingredients; don't rush this step. When adding the tomato paste, cook it for the specified 30 seconds to deepen its flavor, removing its raw edge. Monitor the noodles closely during simmering; they will continue to absorb liquid and cook even after the heat is off. The goal is al dente with a creamy sauce, not mushy. When incorporating the sour cream and heavy cream, ensure the heat is low or removed from the skillet to prevent curdling, stirring until just combined and heated through. Fresh chives offer a bright finish; do not add them too early.
Taco Lasagna
Taco night is hosting a Vegas-themed wedding with lasagna in this gooey, layered casserole. Tortillas, beef, beans, and cheese are baked into a scoopable masterpiece that’s perfect for a people-pleasing dinner.
Add fresh toppings like tomatoes or sour cream for added pizzazz. It’s a good make-ahead dinner and delicious twist on two classics.
Taco Lasagna
Equal parts lasagna and taco, this dish is comfort central, with layers of classic taco meat and toppings nestled between tender lasagna noodles and melty cheese. Use your favorite salsa to build the sauce -- milder to keep it kid-friendly or spicier to liven it up.
Equipment
- 1 Large Skillet
- 1 9x13 inch Baking Dish
- 1 Aluminum Foil for covering the baking dish
- 1 Knife for dicing tomato
- 1 Spoon for breaking meat and spreading sauce
Ingredients
Main
- 1 teaspoon canola oil
- 1 pound ground beef sirloin
- 2 tablespoons chili powder
- Kosher salt
- Two 16-ounce jars salsa
- 1 pound no-boil lasagna noodles
- Two 16-ounce packages part skim mozzarella cut into 1/2-inch pieces
- 1/2 cup sour cream
- 1/2 small head iceberg lettuce shredded
- 1 large beefsteak tomato diced
- 1/2 cup shredded sharp Cheddar
- 1/2 cup crushed tortilla chips
Instructions
- Position an oven rack in the middle of the oven and preheat the oven to 350 degrees F.
- Heat the oil in a large skillet over medium-high heat until shimmering but not smoking. Add the ground beef and sprinkle with the chili powder and 1 teaspoon salt. Cook, breaking apart chunks of meat with the back of a spoon, and stirring often, until meat is crumbled and browned, 5 to 6 minutes. Stir in the salsa and 1 cup of water, bring to a simmer and cook until slightly reduced, about 4 minutes. Remove from the heat and set aside.
- Spread a quarter of the meat sauce over the bottom of a 9- by 13-inch baking dish. Lay a third of the noodles over the sauce, overlapping slightly and breaking them to fit, if needed. Leave a 1/2-inch space around the edges of the baking dish. Top the noodles with another quarter of the meat sauce and a third of the mozzarella. Make another layer with a third of the noodles, a quarter of the meat sauce and a third of the mozzarella. Repeat, making a final layer with the remaining third of the pasta and quarter of the sauce, making sure that the top layer of noodles is completely covered in sauce. Top with the remaining third of the mozzarella.
- Cover loosely with foil and bake until the cheese is melted and bubbling and the noodles are tender when pierced with a knife, about 1 hour. Remove the foil and cook 15 minutes more. Let rest 10 minutes. Dollop with sour cream and sprinkle with lettuce, tomato, Cheddar and chips.
Notes
Using a spicier salsa can significantly elevate the dish's flavor profile; adjust according to preference. For a deeper, more authentic taco essence, consider adding a pinch of ground cumin or dried oregano to the ground beef while browning. Ensure no-boil noodles are fully submerged in sauce during assembly to guarantee even hydration and prevent hard spots. To achieve clean, neat slices, allowing the lasagna to rest for the full 10 minutes after baking is crucial. Add fresh toppings like shredded lettuce, diced tomato, sour cream, and crushed tortilla chips just before serving to maintain their vibrant texture and appearance.
Million Dollar Spaghetti
This rich pasta stacks spaghetti with beef, cheese, and decadent sauce, bakes, and serves. Baked stacks are richer, creamier-tasting than plain spaghetti.
It’s like lasagna but with less heaviness due to the pasta. Serve with salad and garlic bread for a complete meal that’s taste-bud heaven.
Million Dollar Spaghetti
This pasta casserole is so rich it feels like a million bucks. Cooked spaghetti is layered with a creamy combination of ricotta, cream cheese and Parmesan and then topped with a savory meat sauce featuring a mix of beef and sweet Italian sausage and a final layer of ooey-gooey mozzarella. The result: A dish that tastes like deliciously meaty lasagna but twirls on your fork like spaghetti. It’s both comforting and a little luxurious, a perfect dish to bring to a potluck or to make ahead for a crowd.
Equipment
- 1 9x13 inch Baking Dish Essential for baking the casserole.
- 1 Large Pot For cooking the spaghetti.
- 1 Large Skillet For preparing the meat sauce.
- 2 Mixing Bowls One large for pasta, one medium for cheese mixture.
- 1 Wooden Spoon or Spatula For browning meat and spreading layers.
Ingredients
Main
- Two 24-ounce jars marinara sauce
- 1 pound spaghetti
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 8 ounces ground beef
- 8 ounces sweet Italian sausage
- 3 cloves garlic minced
- 1 medium yellow onion diced
- Kosher salt and freshly ground black pepper
- 16 ounces ricotta about 2 cups, at room temperature
- 8 ounces cream cheese at room temperature
- 1/2 cup grated Parmesan about 2 ounces, plus more for sprinkling
- 1/4 cup chopped fresh parsley plus more for serving
- 1 large egg at room temperature
- 2 cups shredded mozzarella about 8 ounces
Instructions
- Preheat the oven to 350 degrees F. Spread 1 cup of the marinara sauce evenly on the bottom of a 9-by-13-inch baking dish.
- Bring a large pot of water to a boil. Add the pasta and cook according to the package directions for al dente. Drain the pasta and place in a large bowl with the butter and 1 cup of marinara sauce. Toss together until the butter is melted.
- Meanwhile, make the pasta sauce. Set a large skillet over medium-high heat and add the olive oil. Add the ground beef and sausage and cook, undisturbed, until the meat is beginning to brown, about 3 minutes. Using a wooden spoon, break up the meat and continue to cook until no longer pink, 3 to 5 minutes more. Add the garlic, onion and 1 teaspoon salt and cook until the vegetables have softened, about 3 minutes. Add the reserved marinara sauce and mix until thoroughly combined.
- To make the cheese sauce, mix together the ricotta, cream cheese, Parmesan, parsley, egg, 1 teaspoon salt and 1/4 teaspoon pepper in a medium bowl until smooth.
- To assemble, place half of the pasta in an even layer in the baking dish. Using a rubber spatula, spread the cheese sauce in an even layer over the pasta. Add the remaining pasta in an even layer over the cheese sauce. Finally, top the pasta with the meat sauce. Top with the mozzarella and a sprinkle of Parmesan.
- Bake on a rimmed baking sheet until bubbling and golden brown on top, 45 to 55 minutes. Let stand 10 minutes. Garnish with chopped parsley before serving.
Notes
Ensure all dairy and egg are at room temperature for the cheese sauce; this prevents clumping and creates a smoother, more homogenous mixture. When browning the beef and sausage, resist the urge to stir constantly; allowing the meat to develop a good crust before breaking it up will enhance its flavor significantly through the Maillard reaction. Cook the spaghetti strictly 'al dente' as it will continue to cook and absorb moisture in the oven, preventing a mushy texture. Lastly, the resting period after baking is crucial for the casserole to set, making for cleaner, more presentable servings.
And there you have it 14 quick, tasty ground beef recipes that make dinner easy and delicious. Whether you’ve got picky eaters to please, watching carbs, or in the mood for comfort food, there’s something on this list for every table.
Ground beef is the weeknight dinner savior and for good reason. These recipes show just how far a simple ingredient will carry you directly to the center of a never-to-be-forgotten meal.
