Dinner just got a whole lot easier and tastier with these 19 delicious cooked ground beef recipes! Whether you’re in the mood for quick weeknight dinners, hearty comfort food, or something a little different to spice up your meal rotation, we’ve got you covered. From classic favorites to creative twists, these easy-to-make dishes are sure to please everyone at the table. Keep reading to discover your next go-to meal!
Classic Beef Tacos
Kickstart your taco night with these unbeatable Classic Beef Tacos—juicy, flavorful, and ready to devour in minutes.
Ingredients
- 1 lb ground beef (the good stuff, 80/20)
- a couple of tortillas (corn or flour, your call)
- a splash of olive oil
- 1 tbsp taco seasoning (store-bought or DIY, no judgment)
- a handful of shredded lettuce
- a couple of diced tomatoes
- a sprinkle of shredded cheese (cheddar or Mexican blend)
- a dollop of sour cream
- a few slices of avocado (because why not?)
Instructions
- Heat a splash of olive oil in a pan over medium-high heat. Tip: Let the oil get hot before adding the beef for that perfect sear.
- Add the ground beef to the pan. Break it up with a spatula and cook until no pink remains, about 5-7 minutes. Tip: Don’t overcrowd the pan to ensure even cooking.
- Sprinkle in the taco seasoning and a quarter cup of water. Stir well and let it simmer for 2 minutes until thickened. Tip: This is when the magic happens—don’t rush it.
- Warm the tortillas in a dry pan for about 30 seconds on each side or until they’re just starting to char.
- Load up each tortilla with the beef, then top with lettuce, tomatoes, cheese, sour cream, and avocado.
Zesty, crunchy, and downright addictive, these tacos are a texture dream. Serve them with a side of lime wedges for an extra zing or pile on the jalapeños if you’re feeling bold.
Hearty Beef and Potato Casserole
Just when you thought comfort food couldn’t get any better, this Hearty Beef and Potato Casserole storms in. Packed with flavor, it’s the ultimate weeknight win.
Ingredients
- 1.5 lbs ground beef (the good stuff)
- 4 cups diced potatoes (skin on for extra texture)
- 1 cup shredded cheddar cheese (because more is always better)
- 1/2 cup sour cream (a dollop of joy)
- 1/4 cup milk (just a splash to bring it together)
- 1 tbsp olive oil (for that golden sizzle)
- 1 tsp garlic powder (a whisper of flavor)
- Salt and pepper (season like you mean it)
Instructions
- Preheat your oven to 375°F—no guessing, just set it and forget it.
- Heat olive oil in a skillet over medium-high heat, then brown the ground beef until it’s got those crispy edges, about 5-7 minutes.
- Toss in the diced potatoes, stirring occasionally, until they start to soften, roughly 10 minutes. Tip: Don’t rush this; patience equals perfect potatoes.
- Mix in garlic powder, salt, and pepper, then spread the beef and potato mix into a greased casserole dish.
- Whisk together sour cream and milk until smooth, then pour over the beef and potatoes. Tip: This is your secret sauce—make it count.
- Sprinkle cheddar cheese on top like you’re decorating a cake, then bake for 20 minutes or until the cheese is bubbly and golden. Tip: Watch closely the last 5 minutes to avoid over-browning.
Rich, creamy, and with just the right amount of crunch, this casserole is a hug in a dish. Serve it straight from the oven with a side of green beans for a pop of color.
Spicy Beef Chili
Packed with heat and heartiness, this Spicy Beef Chili turns up the flavor with bold spices and tender beef. Perfect for game day or a cozy night in.
Ingredients
- 1.5 lbs ground beef
- 1 large onion, diced
- 3 garlic cloves, minced
- 2 cans (15 oz each) kidney beans, drained
- 1 can (28 oz) crushed tomatoes
- 2 tbsp chili powder
- 1 tsp cumin
- A splash of olive oil
- A couple of dashes of hot sauce
- Salt, just a pinch
Instructions
- Heat a splash of olive oil in a large pot over medium heat.
- Add the diced onion and minced garlic, sauté until golden, about 5 minutes.
- Tip: Keep stirring to avoid burning the garlic.
- Add the ground beef, breaking it apart with a spoon, and cook until no longer pink, about 7 minutes.
- Stir in the chili powder and cumin, cooking for 1 minute to toast the spices.
- Tip: Toasting spices unlocks their full flavor.
- Pour in the crushed tomatoes and kidney beans, then add a couple of dashes of hot sauce and a pinch of salt.
- Bring to a simmer, then lower the heat and let it bubble gently for 30 minutes, stirring occasionally.
- Tip: The longer it simmers, the deeper the flavors.
- Serve hot, garnished with your favorite toppings.
Rich and robust, this chili boasts a thick texture with a kick of heat. Try serving it over baked potatoes or with a side of cornbread for a comforting meal.
Beef and Mushroom Stroganoff
Viral comfort food alert! This Beef and Mushroom Stroganoff is your weeknight hero—creamy, dreamy, and ready in a flash.
Ingredients
- 1 lb beef sirloin, sliced thin
- a couple of cups of sliced mushrooms
- 1 onion, diced
- 2 cloves garlic, minced
- a splash of olive oil
- 1 cup beef broth
- a dollop of sour cream
- 1 tbsp Dijon mustard
- a handful of parsley, chopped
- salt and pepper, just enough
- 8 oz egg noodles
Instructions
- Heat a splash of olive oil in a large skillet over medium-high heat. Tip: Get the pan hot to sear the beef properly.
- Add the beef slices, season with salt and pepper, and cook until browned, about 2 minutes per side. Remove and set aside.
- In the same skillet, toss in the onions and mushrooms. Cook until the mushrooms are golden and the onions are soft, about 5 minutes. Tip: Don’t crowd the pan to get that perfect sear.
- Stir in the garlic and cook for 30 seconds until fragrant.
- Pour in the beef broth, scraping up any browned bits from the bottom of the pan. Tip: Those bits are flavor gold!
- Return the beef to the skillet, add the Dijon mustard, and simmer for 5 minutes.
- Meanwhile, cook the egg noodles according to package instructions until al dente.
- Off the heat, stir in the sour cream until the sauce is creamy and smooth.
- Serve the stroganoff over the noodles, garnished with parsley.
Lusciously creamy with a tangy kick from the mustard, this stroganoff is a texture dream. Try serving it with a crispy green salad for a fresh contrast.
Savory Beef Meatballs
Bold flavors and juicy bites—these Savory Beef Meatballs are your next kitchen win. No fuss, just pure, meaty goodness that’ll have everyone asking for seconds.
Ingredients
- 1 lb ground beef (go for 80/20 for the best flavor)
- 1/2 cup breadcrumbs (the plain kind, nothing fancy)
- 1/4 cup grated Parmesan (the stuff in the green can works fine)
- 1 large egg (grab it from the fridge, cold eggs bind better)
- 2 cloves garlic, minced (fresh is best, but no shame in pre-minced)
- 1 tsp salt (just your regular table salt)
- 1/2 tsp black pepper (freshly ground if you’ve got it)
- A splash of olive oil (for frying, extra virgin if you’re feeling fancy)
Instructions
- Preheat your oven to 375°F. This ensures even cooking and a nice crust.
- In a large bowl, mix the ground beef, breadcrumbs, Parmesan, egg, garlic, salt, and pepper. Use your hands—it’s messy but effective.
- Roll the mixture into 1.5-inch balls. Pro tip: Wet your hands to prevent sticking.
- Heat a splash of olive oil in a skillet over medium-high. Brown the meatballs in batches, about 2 minutes per side. Don’t overcrowd the pan!
- Transfer the meatballs to a baking sheet. Bake for 10 minutes, or until they reach 160°F inside.
- Let them rest for 5 minutes. They’ll firm up and stay juicy.
Amazingly tender with a crispy exterior, these meatballs are perfect over spaghetti or stuffed into a sub. The Parmesan adds a salty kick that’s downright addictive.
Beef and Bean Burritos
Spice up your meal prep with these beef and bean burritos—packed with flavor, easy to whip up, and totally freezer-friendly for those on-the-go days.
Ingredients
- 1 lb ground beef
- A couple of cloves garlic, minced
- A splash of olive oil
- 1 cup canned black beans, rinsed
- 1 cup cooked rice
- A handful of shredded cheddar cheese
- 4 large flour tortillas
- A dash of cumin
- A pinch of salt
- 1/2 cup salsa
Instructions
- Heat a splash of olive oil in a skillet over medium heat. Add the ground beef and cook until no longer pink, about 5 minutes.
- Toss in the minced garlic and a dash of cumin, stirring for about 30 seconds until fragrant.
- Mix in the black beans and salsa, letting everything simmer together for 2 minutes. Tip: If the mixture looks dry, add a tablespoon of water to keep it saucy.
- Warm the flour tortillas in the microwave for 20 seconds to make them pliable. Tip: Cover them with a damp paper towel to prevent drying out.
- Divide the beef and bean mixture evenly among the tortillas, topping each with a quarter of the cooked rice and a sprinkle of cheddar cheese.
- Fold the sides of the tortillas in, then roll them up tightly from the bottom. Tip: For a crispy exterior, lightly grill the burritos in a pan for 2 minutes on each side.
Juicy beef, creamy beans, and melted cheese come together in every bite. Serve these burritos with extra salsa and a side of guac for dipping, or slice them in half to show off the colorful filling.
Cheesy Beef Lasagna
Savory, cheesy, and downright irresistible—this beef lasagna is your next kitchen triumph. Layer up flavors that pop and textures that wow, no fancy skills needed.
Ingredients
- 1 lb ground beef
- a couple of garlic cloves, minced
- a splash of olive oil
- 24 oz marinara sauce
- a pinch of salt and pepper
- 12 lasagna noodles
- 15 oz ricotta cheese
- 2 cups shredded mozzarella
- 1/2 cup grated Parmesan
- 1 egg
- a handful of fresh basil, chopped
Instructions
- Preheat your oven to 375°F—get it hot and ready.
- Heat a splash of olive oil in a pan over medium heat, then brown the ground beef with minced garlic, breaking it apart as it cooks.
- Tip: Drain excess fat for a lighter dish, but keep some for flavor.
- Stir in marinara sauce, a pinch of salt, and pepper. Simmer for 5 minutes to marry the flavors.
- Boil lasagna noodles al dente, about 8 minutes, then drain and lay flat to prevent sticking.
- Mix ricotta, 1 cup mozzarella, Parmesan, egg, and basil in a bowl—this is your creamy layer.
- Tip: Let the cheese mix sit for 5 minutes to thicken up.
- Layer noodles, beef sauce, and cheese mix in a 9×13 dish. Repeat twice, ending with noodles.
- Top with remaining mozzarella for that golden, bubbly finish.
- Bake for 25 minutes, then broil for 2-3 minutes until the top is spotty brown.
- Tip: Let it rest for 10 minutes before slicing—patience pays off with clean layers.
Bubbly, cheesy, and packed with layers of flavor, this lasagna is a crowd-pleaser. Serve with a crisp salad or garlic bread to round out the meal.
Beef and Spinach Stuffed Shells
Kickstart your dinner with these beef and spinach stuffed shells—packed with flavor, easy to love, and perfect for sharing (or not).
Ingredients
- 12 jumbo pasta shells
- 1 lb ground beef
- a couple of cups of fresh spinach, chopped
- 1 cup ricotta cheese
- a splash of olive oil
- 2 cloves garlic, minced
- 1/2 cup grated Parmesan
- 1 egg
- 1 1/2 cups marinara sauce
- a pinch of salt and pepper
Instructions
- Preheat your oven to 375°F—no guessing, just set it and forget it.
- Boil the pasta shells for 9 minutes exactly, then drain and let them cool. Tip: Stir occasionally to prevent sticking.
- While that’s happening, heat a splash of olive oil in a pan over medium heat. Add the garlic and beef, cooking until the beef is no longer pink, about 5 minutes. Tip: Break the beef into small pieces as it cooks.
- Mix the cooked beef, spinach, ricotta, Parmesan, egg, salt, and pepper in a bowl. Tip: Use your hands for a more even mix.
- Spread half the marinara sauce in the bottom of a baking dish.
- Stuff each shell with the beef mixture and place them seam-side up in the dish.
- Pour the rest of the sauce over the shells, then bake for 25 minutes until bubbly.
Every bite is a creamy, meaty delight—serve with a side of garlic bread for the ultimate comfort meal.
Beef and Rice Stuffed Cabbage Rolls
Perfect for those nights when you’re craving comfort food with a twist, these beef and rice stuffed cabbage rolls are a game-changer. Packed with flavor and easy to make, they’re about to become your new favorite.
Ingredients
- 1 head of cabbage
- 1 lb ground beef
- 1 cup cooked rice
- 1 small onion, diced
- 2 cloves garlic, minced
- a splash of olive oil
- 1 can (15 oz) tomato sauce
- a couple of tbsp tomato paste
- 1 tsp paprika
- salt and pepper to season
- a handful of fresh parsley, chopped
Instructions
- Preheat your oven to 375°F.
- Bring a large pot of water to a boil. Carefully submerge the whole cabbage head for about 3 minutes to soften the leaves. Peel off 12 large leaves and set aside.
- In a skillet over medium heat, add a splash of olive oil. Sauté the onion and garlic until translucent, about 5 minutes.
- Add the ground beef, breaking it apart with a spoon, and cook until browned. Drain any excess fat.
- Stir in the cooked rice, half the tomato sauce, tomato paste, paprika, salt, and pepper. Mix well and remove from heat.
- Place a cabbage leaf on a flat surface. Add a generous spoonful of the beef mixture near the stem. Fold the sides over the filling and roll up tightly. Repeat with remaining leaves and filling.
- Arrange the rolls seam-side down in a baking dish. Pour the remaining tomato sauce over the top.
- Cover with foil and bake for 45 minutes. Remove the foil and bake for another 15 minutes until the sauce is bubbly.
- Garnish with chopped parsley before serving.
Best served hot, these rolls are juicy, tender, and bursting with savory flavors. Try pairing them with a dollop of sour cream or a side of crusty bread for an extra treat.
Beef and Vegetable Stir Fry
Kickstart your weeknight dinner with this lightning-fast beef and veggie stir fry—packed with flavor, crunch, and zero fuss.
Ingredients
- 1 lb flank steak, sliced thin against the grain
- a couple of cups of mixed bell peppers, sliced
- a handful of broccoli florets
- 2 cloves garlic, minced
- a splash of soy sauce
- 1 tbsp olive oil
- a pinch of red pepper flakes
- 1 tsp sesame oil
Instructions
- Heat olive oil in a large skillet over high heat until it shimmers, about 1 minute.
- Add the flank steak slices, spreading them out in the pan. Sear for 2 minutes without stirring to get a nice crust.
- Flip the steak, toss in the garlic and red pepper flakes, and stir-fry for another minute until fragrant.
- Throw in the bell peppers and broccoli. Keep the heat high and stir constantly for 3 minutes—the veggies should stay crisp.
- Drizzle in the soy sauce and sesame oil, tossing everything to coat evenly. Cook for 30 seconds more.
- Remove from heat immediately to prevent overcooking.
The steak stays juicy, the veggies snap with every bite, and that sesame-soy glaze? Chef’s kiss. Serve it over a heap of steamed rice or stuff it into warm tortillas for an unexpected twist.
Beef and Pasta Skillet
Whip up this Beef and Pasta Skillet when you’re craving something hearty without the hassle. It’s a one-pan wonder that packs flavor and comfort in every bite.
Ingredients
- 1 lb ground beef
- 2 cups uncooked pasta (your choice, but elbows work great)
- a splash of olive oil
- a couple of garlic cloves, minced
- 1 can (14.5 oz) diced tomatoes
- 1 cup beef broth
- a handful of shredded cheese (cheddar or mozzarella)
- a sprinkle of salt and pepper
Instructions
- Heat a splash of olive oil in a large skillet over medium-high heat.
- Add the ground beef, breaking it apart with a spoon, and cook until no pink remains, about 5-7 minutes. Tip: Drain excess fat for a lighter dish.
- Toss in the minced garlic and cook for 30 seconds until fragrant.
- Stir in the uncooked pasta, diced tomatoes, and beef broth. Bring to a boil.
- Reduce heat to low, cover, and simmer for 12 minutes, or until pasta is tender. Tip: Stir occasionally to prevent sticking.
- Remove from heat and sprinkle with shredded cheese. Cover for 2 minutes to let the cheese melt. Tip: For a golden top, broil for 1-2 minutes before serving.
- Season with a sprinkle of salt and pepper to finish.
Get ready to dig into a skillet that’s creamy, cheesy, and utterly satisfying. Serve it straight from the pan for that rustic, family-style vibe.
Beef and Cornbread Casserole
Craving comfort food that’s got crunch, cream, and a kick? This beef and cornbread casserole layers juicy ground beef with sweet cornbread topping—bake it once, devour it twice.
Ingredients
- 1 lb ground beef (the good, fatty kind)
- 1 cup cornbread mix (just grab a box, we won’t tell)
- 1/2 cup milk (whole or 2%, your call)
- 1 egg (large, because size matters here)
- 1 can (15 oz) corn kernels, drained (or fresh if you’re fancy)
- 1/2 cup shredded cheddar (extra for the cheese pull lovers)
- 1 tbsp olive oil (a glug, really)
- 1 small onion, diced (no tears, just flavor)
- 2 cloves garlic, minced (fresh, not from a jar)
- 1 tsp chili powder (for that subtle heat)
- Salt and pepper (season like you mean it)
Instructions
- Preheat your oven to 375°F—no guessing, just set it and forget it.
- Heat olive oil in a skillet over medium heat. Toss in onions and garlic; sauté until they’re just shy of golden, about 3 minutes.
- Add ground beef, breaking it up with a spoon. Cook until no pink remains, about 5 minutes. Tip: Drain excess fat unless you’re into that.
- Stir in corn, chili powder, salt, and pepper. Cook for another 2 minutes. Remove from heat.
- In a bowl, whisk cornbread mix, milk, and egg until just combined. Tip: Lumps are fine; overmixing is the enemy of fluffy cornbread.
- Spread beef mixture in a greased 8×8 baking dish. Sprinkle cheddar on top. Pour cornbread batter over, smoothing gently.
- Bake for 20-25 minutes, until the top is golden and a toothpick comes out clean. Tip: Let it sit for 5 minutes before serving—patience pays off.
Serve this bad boy straight from the dish—the cornbread’s crisp top gives way to a tender, beefy heart. Leftovers? Ha. As if.
Beef and Cheese Quesadillas
Just when you thought quesadillas couldn’t get any better, here comes the beef and cheese version to prove you wrong. Crispy, cheesy, and packed with flavor, this is your next go-to meal.
Ingredients
- 1 lb ground beef
- 2 cups shredded cheddar cheese
- 4 large flour tortillas
- A splash of olive oil
- A couple of dashes of taco seasoning
- 1/2 cup diced onions
- 1/2 cup diced bell peppers
Instructions
- Heat a splash of olive oil in a pan over medium heat. Toss in the diced onions and bell peppers, sautéing until they’re soft, about 5 minutes.
- Add the ground beef to the pan, breaking it apart as it cooks. Sprinkle a couple of dashes of taco seasoning over the beef, stirring well to combine. Cook until the beef is no longer pink, about 7 minutes.
- Lay out a flour tortilla on a clean surface. Spread a quarter of the beef mixture over half of the tortilla, then sprinkle a half cup of shredded cheddar cheese on top.
- Fold the tortilla over the filling, pressing down gently. Repeat with the remaining tortillas and filling.
- Heat a clean pan over medium heat. Cook each quesadilla for about 2-3 minutes on each side, or until golden brown and the cheese is melted.
- Tip: For extra crispiness, press down on the quesadilla with a spatula while cooking. Tip: Let the quesadillas sit for a minute before cutting to keep the cheese from oozing out. Tip: Serve with a side of sour cream or guacamole for dipping.
Zesty and satisfying, these beef and cheese quesadillas are a crispy, melty dream. Perfect for dipping or slicing into strips for a fun twist.
Beef and Tomato Pasta Bake
Unleash your inner chef with this Beef and Tomato Pasta Bake—comfort food that’s got all the right vibes for a lazy Sunday or a meal prep win.
Ingredients
- 1 lb ground beef
- 2 cups uncooked pasta (your pick, but penne works great)
- a splash of olive oil
- a couple of garlic cloves, minced
- 1 can (15 oz) tomato sauce
- 1 cup shredded mozzarella
- a pinch of salt and pepper
- a handful of fresh basil, chopped
Instructions
- Preheat your oven to 375°F—this is your first step to cheesy goodness.
- Boil the pasta in salted water until al dente, about 8 minutes, then drain. Tip: Save a bit of pasta water to adjust sauce thickness later.
- While pasta cooks, heat olive oil in a pan over medium heat. Add garlic, sauté for 30 seconds until fragrant.
- Add ground beef, breaking it apart with a spoon. Cook until no pink remains, about 5 minutes. Tip: Drain excess fat for a lighter dish.
- Stir in tomato sauce, salt, and pepper. Simmer for 5 minutes to let flavors marry.
- Mix cooked pasta into the beef sauce. If it’s too thick, splash in some reserved pasta water.
- Transfer everything to a baking dish. Top with mozzarella and bake for 20 minutes until bubbly and golden. Tip: Broil for the last 2 minutes for extra crispiness.
- Garnish with fresh basil before serving.
You’ve got a dish that’s all about the melty cheese, hearty beef, and that perfect pasta bite. Try serving it straight from the dish for that family-style charm.
Beef and Onion Pie
Savory meets sweet in this beef and onion pie that’s got layers of flavor and a crust that crumbles just right. Perfect for those cozy nights in or to impress at your next potluck.
Ingredients
- 2 cups all-purpose flour, plus extra for dusting
- A pinch of salt
- 1 stick (1/2 cup) cold butter, cubed
- A splash of cold water
- 1 lb ground beef
- A couple of large onions, thinly sliced
- 1 tbsp olive oil
- A dash of Worcestershire sauce
- 1 tsp dried thyme
- Salt and pepper, to season
- 1 egg, beaten (for glaze)
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, mix 2 cups flour and a pinch of salt. Rub in the cold butter until it resembles breadcrumbs.
- Add a splash of cold water, just enough to bring the dough together. Wrap in cling film and chill for 30 minutes.
- Heat olive oil in a pan over medium heat. Add the onions and cook until soft and golden, about 10 minutes.
- Add the ground beef, breaking it up with a spoon. Cook until browned, then stir in Worcestershire sauce, thyme, salt, and pepper. Remove from heat.
- Roll out half the dough on a floured surface to line a pie dish. Fill with the beef and onion mixture.
- Roll out the remaining dough for the top. Seal the edges, cut a few slits, and brush with beaten egg.
- Bake for 35-40 minutes until golden and crisp.
- Let it sit for 5 minutes before slicing. This helps the filling set.
Hearty and rich, this pie pairs perfectly with a crisp salad or mashed potatoes. The caramelized onions add a touch of sweetness that balances the savory beef beautifully.
Beef and Lentil Soup
Ready to dive into a bowl of comfort? This beef and lentil soup packs a punch with rich flavors and hearty textures—no fluff, just good eats.
Ingredients
- 1 lb ground beef
- 1 cup dried lentils, rinsed
- a couple of carrots, diced
- a stalk of celery, chopped
- a small onion, finely chopped
- a couple of garlic cloves, minced
- a splash of olive oil
- 4 cups beef broth
- a can of diced tomatoes
- a teaspoon of cumin
- a pinch of salt and pepper
Instructions
- Heat a splash of olive oil in a large pot over medium heat.
- Add the ground beef, breaking it apart with a spoon, and cook until no pink remains, about 5 minutes.
- Toss in the onion, garlic, carrots, and celery. Cook until the veggies soften, about 5 minutes.
- Stir in the lentils, diced tomatoes, beef broth, cumin, salt, and pepper.
- Bring the soup to a boil, then reduce heat to low. Cover and simmer for 25 minutes, or until the lentils are tender.
- Tip: For extra flavor, brown the beef in batches. Tip: Don’t skip rinsing the lentils—it removes any debris. Tip: Let the soup sit for 10 minutes off the heat before serving to thicken.
Zesty and satisfying, this soup’s got a creamy texture with a smoky undertone from the cumin. Serve it with a dollop of sour cream or over a slice of crusty bread for the ultimate comfort meal.
Beef and Broccoli Stir Fry
Zesty and bold, this Beef and Broccoli Stir Fry is your ticket to a flavor-packed dinner in minutes. Grab your wok—let’s turn up the heat!
Ingredients
- 1 lb flank steak, sliced thin against the grain
- 3 cups broccoli florets (because we’re keeping it green and mean)
- 2 tbsp soy sauce (the good, dark kind)
- 1 tbsp oyster sauce (for that umami punch)
- 1 tsp sesame oil (just a whisper)
- 2 cloves garlic, minced (no such thing as too much)
- 1 inch ginger, grated (fresh is best)
- 1 tbsp cornstarch (to thicken things up)
- 2 tbsp vegetable oil (for that sizzle)
- A splash of water (to keep it saucy)
Instructions
- In a bowl, mix the sliced beef with soy sauce, oyster sauce, and cornstarch. Let it marinate for 15 minutes—patience is key for tender beef.
- Heat 1 tbsp vegetable oil in a wok over high heat. Add the beef in a single layer and sear for 2 minutes per side. Don’t crowd the pan—work in batches if needed.
- Remove the beef and add the remaining oil. Toss in garlic and ginger, stirring for 30 seconds until fragrant. Tip: Burnt garlic is bitter, so keep it moving.
- Add broccoli and a splash of water. Cover and steam for 2 minutes—just until bright green and crisp-tender.
- Return the beef to the wok, drizzle with sesame oil, and toss everything together for another minute. Tip: A final toss off the heat keeps the beef juicy.
Lusciously tender beef meets crisp broccoli in a glossy, savory sauce. Serve it over a mound of steamed rice or twist it up with noodles for a next-level bite.
Beef and Sweet Potato Hash
Kickstart your morning with this hearty Beef and Sweet Potato Hash—packed with flavor, easy to whip up, and guaranteed to satisfy those savory cravings.
Ingredients
- 1 lb ground beef (go for the 80/20 blend for juiciness)
- 2 medium sweet potatoes, diced into 1/2-inch cubes
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- A splash of olive oil
- A couple of dashes of smoked paprika
- Salt and freshly ground black pepper, to season
- 2 tbsp fresh parsley, chopped (for that fresh finish)
Instructions
- Heat a large skillet over medium-high heat and add a splash of olive oil.
- Toss in the diced sweet potatoes, spreading them out in a single layer. Let them cook undisturbed for 5 minutes to get a nice sear.
- Stir the sweet potatoes, then add the chopped onion and minced garlic. Cook for another 3 minutes until the onions are translucent.
- Push the veggies to one side of the skillet and add the ground beef. Break it apart with a spatula and cook until no pink remains, about 5 minutes.
- Mix everything together, then sprinkle with smoked paprika, salt, and pepper. Cook for another 2 minutes to let the flavors meld.
- Garnish with fresh parsley before serving.
Hearty and flavorful, this hash boasts crispy sweet potatoes and savory beef with a hint of smokiness. Serve it topped with a fried egg for an extra protein punch or alongside avocado slices for a creamy contrast.
Conclusion
Here’s a treasure trove of 19 easy and delicious ground beef recipes that promise to spice up your meal plans! Whether you’re craving comfort food or something new, this roundup has you covered. We’d love to hear which recipes become your favorites—drop us a comment below. Loved what you saw? Share the love on Pinterest and spread the joy of cooking to friends and family!
