18 Delicious Ground Beef and Spinach Recipes for Every Occasion

Let’s face it, ground beef and spinach are the dynamic duo of the kitchen, ready to transform into mouthwatering meals for any occasion. Whether you’re craving quick weeknight dinners, comforting casseroles, or something a bit more gourmet, we’ve got you covered. Dive into our roundup of 18 delicious recipes that promise to delight your taste buds and simplify your cooking routine. Keep reading to discover your next favorite dish!

Spinach and Ground Beef Stuffed Shells

Craving a dish that’s as fun to make as it is to eat? Look no further than these Spinach and Ground Beef Stuffed Shells, where every bite is a playful punch of flavor and texture. Perfect for those nights when you want to impress without the stress, this recipe is a guaranteed crowd-pleaser.

Ingredients

• For the filling:
  • 1 lb ground beef
  • 1 cup chopped spinach
  • 1/2 cup ricotta cheese
  • 1/4 cup grated Parmesan cheese
  • 1 egg
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the shells and sauce:
  • 12 jumbo pasta shells
  • 2 cups marinara sauce
  • 1/2 cup shredded mozzarella cheese

Instructions

1. Preheat your oven to 375°F (190°C) to get it ready for baking.
2. Boil the jumbo pasta shells according to package instructions until al dente, then drain and set aside. Tip: Rinse them under cold water to stop the cooking process and make them easier to handle.
3. In a skillet over medium heat, cook the ground beef until no longer pink, about 5-7 minutes. Drain any excess fat.
4. Add the chopped spinach to the skillet with the beef, cooking for another 2 minutes until wilted. Remove from heat.
5. In a bowl, mix the cooked beef and spinach with ricotta, Parmesan, egg, garlic powder, salt, and pepper until well combined. Tip: Let the mixture cool slightly before adding the egg to avoid scrambling it.
6. Spread 1 cup of marinara sauce at the bottom of a baking dish.
7. Fill each pasta shell with the beef and spinach mixture, placing them seam side up in the dish.
8. Pour the remaining marinara sauce over the shells and sprinkle with mozzarella cheese.
9. Bake for 25 minutes, or until the cheese is bubbly and golden. Tip: For an extra crispy top, broil for the last 2 minutes of baking.

Finally, these stuffed shells are a harmonious blend of creamy, cheesy, and meaty goodness, with the spinach adding a fresh pop of color and nutrition. Serve them up with a side of garlic bread to scoop up any extra sauce, and watch them disappear before your eyes.

Ground Beef and Spinach Lasagna

Vegging out on a weeknight? Let’s layer up some comfort with a Ground Beef and Spinach Lasagna that’s as easy to love as it is to make. This dish is a hearty hug in casserole form, perfect for those days when only cheesy, beefy goodness will do.

Ingredients

• For the sauce: 1 lb ground beef, 1 tbsp olive oil, 1 onion (diced), 2 garlic cloves (minced), 1 can (28 oz) crushed tomatoes, 1 tsp salt, 1/2 tsp black pepper, 1 tsp dried oregano
• For the filling: 10 oz frozen spinach (thawed and drained), 15 oz ricotta cheese, 1 egg, 1/2 tsp salt, 1/4 tsp nutmeg
• For assembling: 12 lasagna noodles (uncooked), 2 cups shredded mozzarella cheese, 1/2 cup grated Parmesan cheese

Instructions

1. Preheat your oven to 375°F—because good lasagna starts with the right temperature.
2. Heat olive oil in a large skillet over medium heat. Add onion and garlic, sautéing until translucent, about 5 minutes. Tip: Don’t rush the onions; their sweetness is key.
3. Add ground beef, breaking it apart with a spoon, and cook until no pink remains, about 7 minutes. Drain excess fat.
4. Stir in crushed tomatoes, salt, pepper, and oregano. Simmer for 10 minutes to meld flavors. Tip: A splash of red wine here? Chef’s kiss.
5. In a bowl, mix spinach, ricotta, egg, salt, and nutmeg until well combined. Tip: Squeeze spinach dry to avoid a watery lasagna.
6. In a 9×13 inch baking dish, spread 1/3 of the meat sauce. Layer 4 noodles, half the ricotta mixture, and another 1/3 sauce. Repeat layers, ending with noodles and remaining sauce.
7. Top with mozzarella and Parmesan. Cover with foil and bake for 25 minutes. Remove foil and bake another 15 minutes until bubbly and golden.
8. Let stand for 10 minutes before slicing—patience rewards with perfect layers.

Heavenly layers of tender noodles, rich beef, and creamy spinach filling make this lasagna a showstopper. Serve with a crisp salad to cut through the richness, or go all-in with garlic bread for the ultimate comfort meal.

Beef and Spinach Stuffed Peppers

Buckle up, buttercups, because we’re about to dive into a dish that’s as colorful as your grandma’s quilt and twice as comforting. These beef and spinach stuffed peppers are the culinary equivalent of a warm hug, packed with flavors that’ll make your taste buds do a happy dance.

Ingredients

• For the filling:
  • 1 lb ground beef
  • 2 cups fresh spinach, chopped
  • 1/2 cup onion, diced
  • 2 cloves garlic, minced
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp olive oil
• For the peppers:
  • 4 large bell peppers, tops cut off and seeds removed
  • 1 cup shredded mozzarella cheese
  • 1/2 cup water

Instructions

1. Preheat your oven to 375°F (190°C) to get it ready for those soon-to-be-stuffed peppers.
2. Heat olive oil in a large skillet over medium heat. Add the onion and garlic, sautéing until they’re as soft as your favorite pillow, about 3 minutes.
3. Add the ground beef to the skillet, breaking it apart with a spoon like you’re solving a delicious puzzle. Cook until no pink remains, about 5 minutes.
4. Stir in the chopped spinach, salt, and pepper, cooking just until the spinach wilts down, about 2 minutes. Tip: Don’t overcook the spinach; it should be as vibrant as your personality.
5. Stuff each bell pepper with the beef mixture, packing it in like you’re preparing for a foodie hibernation. Top each pepper with mozzarella cheese.
6. Place the stuffed peppers in a baking dish, add water to the bottom, and cover with foil. Bake for 25 minutes, then uncover and bake for another 10 minutes until the cheese is bubbly and slightly golden. Tip: The water creates steam, making the peppers tender without turning them into mush.
7. Remove from the oven and let them sit for 5 minutes. Tip: This waiting period is the perfect time to resist the urge to dive in face-first.

Perfectly tender peppers cradle a savory, cheesy filling that’s a riot of textures and tastes. Serve these beauties on a bed of rice for a meal that’s as satisfying as finding money in your old jeans.

Spinach Beef and Cheese Casserole

Veggie lovers and meat enthusiasts, unite! This Spinach Beef and Cheese Casserole is here to bridge the gap between your dietary differences with layers of savory beef, creamy cheese, and just enough spinach to make you feel virtuous. It’s the kind of dish that’ll have everyone at the table fighting for seconds, and yes, it’s as easy to make as it is delicious.

Ingredients

• For the beef layer:
  • 1 lb ground beef
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the spinach layer:
  • 10 oz frozen spinach, thawed and drained
  • 1/2 cup sour cream
  • 1/2 tsp garlic powder
• For the cheese layer:
  • 2 cups shredded cheddar cheese
  • 1/2 cup grated Parmesan cheese

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
2. Heat olive oil in a large skillet over medium heat. Add the ground beef, salt, and pepper, cooking until the beef is browned and no pink remains, about 8-10 minutes. Tip: Drain excess fat for a leaner dish.
3. In a bowl, mix the thawed spinach, sour cream, and garlic powder until well combined. Tip: Squeeze the spinach well to remove all excess water for a firmer casserole.
4. Layer the cooked beef at the bottom of the prepared baking dish, followed by the spinach mixture, then top with the cheddar and Parmesan cheeses.
5. Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and slightly golden. Tip: Let it sit for 5 minutes before serving to allow the layers to set.

Lusciously layered with a perfect balance of flavors, this casserole is a crowd-pleaser that’s as versatile as it is tasty. Serve it with a side of crusty bread to scoop up every cheesy, beefy bite, or over a bed of rice for a heartier meal.

Ground Beef Spinach and Mushroom Skillet

Craving something hearty yet healthy that won’t have you slaving over the stove? Look no further than this one-pan wonder that’s packed with flavor and ready in a flash. It’s the kind of dish that makes you feel like a gourmet chef, even if your cooking skills are more ‘microwave maestro’.

Ingredients

• For the base: 1 lb ground beef, 2 cups fresh spinach, 1 cup sliced mushrooms
• For the flavor: 1 tbsp olive oil, 1 tsp garlic powder, 1/2 tsp salt, 1/4 tsp black pepper
• For the finish: 1/2 cup shredded mozzarella cheese, 1 tbsp chopped fresh parsley

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add ground beef to the skillet, breaking it apart with a spoon, and cook until no longer pink, about 5 minutes.
3. Sprinkle garlic powder, salt, and black pepper over the beef, stirring to combine.
4. Add sliced mushrooms to the skillet and cook until softened, about 3 minutes.
5. Toss in fresh spinach and cook just until wilted, about 1 minute.
6. Sprinkle shredded mozzarella cheese over the top, cover the skillet, and let it melt for 2 minutes.
7. Garnish with chopped fresh parsley before serving.

Just like that, you’ve got a dish that’s bursting with juicy beef, earthy mushrooms, and vibrant spinach, all under a blanket of gooey cheese. Serve it straight from the skillet for that rustic charm, or plate it up fancy with a side of crusty bread to sop up all the deliciousness.

Spinach and Beef Meatballs

Feast your eyes (and eventually your stomach) on these Spinach and Beef Meatballs that are about to become the MVP of your dinner table. Packed with flavor and a punch of green goodness, they’re here to prove that meatballs can indeed have a leafy friend.

Ingredients

• For the meatballs:
  • 1 lb ground beef
  • 1 cup finely chopped spinach
  • 1/2 cup breadcrumbs
  • 1 large egg
  • 2 cloves garlic, minced
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp olive oil
• For the sauce:
  • 2 cups marinara sauce
  • 1/4 cup water

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the ground beef, chopped spinach, breadcrumbs, egg, minced garlic, salt, and black pepper. Mix until just combined—overmixing can lead to tough meatballs.
3. Shape the mixture into 1.5-inch balls and place them on the prepared baking sheet.
4. Heat the olive oil in a large skillet over medium heat. Brown the meatballs in batches, about 2 minutes per side, then transfer them back to the baking sheet.
5. Bake the meatballs in the preheated oven for 15 minutes, or until they reach an internal temperature of 160°F (71°C).
6. While the meatballs bake, combine the marinara sauce and water in the same skillet. Bring to a simmer over medium heat.
7. Once the meatballs are done baking, add them to the sauce, turning to coat. Simmer together for 5 minutes to let the flavors meld.

Juicy, tender, and bursting with flavor, these meatballs are a delightful twist on the classic. Serve them over a bed of spaghetti, tucked into a sub, or just straight from the skillet—no judgment here.

Beef Spinach and Ricotta Stuffed Pasta

Mmm, let’s talk about a dish that’s like a cozy hug for your taste buds—Beef Spinach and Ricotta Stuffed Pasta. It’s the kind of meal that makes you forget about your day because, well, cheese and beef stuffed into pasta? Yes, please!

Ingredients

• For the filling:
  • 1 lb ground beef
  • 1 cup ricotta cheese
  • 2 cups fresh spinach, chopped
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the pasta:
  • 12 large pasta shells
  • 4 cups water
  • 1 tbsp salt
• For the sauce:
  • 2 cups marinara sauce
  • 1/2 cup mozzarella cheese, shredded

Instructions

1. Preheat your oven to 375°F (190°C) to get it ready for baking your stuffed pasta.
2. Bring 4 cups of water to a boil in a large pot, add 1 tbsp of salt, and cook the pasta shells for 9 minutes until al dente. Tip: Stir occasionally to prevent sticking.
3. While the pasta cooks, brown 1 lb of ground beef in a skillet over medium heat until no longer pink, about 5-7 minutes. Drain any excess fat.
4. In a bowl, mix the cooked beef with 1 cup of ricotta cheese, 2 cups of chopped spinach, 1/2 tsp of salt, and 1/4 tsp of black pepper. Tip: Let the mixture cool slightly to make it easier to handle.
5. Drain the pasta shells and let them cool until you can handle them. Carefully stuff each shell with the beef and ricotta mixture.
6. Spread 1 cup of marinara sauce on the bottom of a baking dish. Arrange the stuffed shells on top and cover with the remaining sauce. Sprinkle 1/2 cup of mozzarella cheese over the top.
7. Bake in the preheated oven for 20 minutes, or until the cheese is bubbly and golden. Tip: For an extra crispy top, broil for the last 2 minutes.

Out of the oven, this dish is a glorious mess of creamy, beefy, cheesy goodness with just the right amount of spinach to make you feel virtuous. Serve it with a side of garlic bread to sop up all that saucy goodness, or go rogue and stuff it into a sandwich for the ultimate leftover hack.

Ground Beef and Spinach Quesadillas

Let’s taco ’bout a dish that’s about to revolutionize your weeknight dinner game—Ground Beef and Spinach Quesadillas. Packed with flavor, easy to whip up, and guaranteed to disappear faster than your resolve to eat healthy, these quesadillas are the hero we all need.

Ingredients

• For the filling:
  • 1 lb ground beef
  • 2 cups fresh spinach, chopped
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp cumin
  • Salt to taste
• For assembling:
  • 4 large flour tortillas
  • 2 cups shredded cheddar cheese
  • 1 tbsp butter

Instructions

1. Heat olive oil in a large skillet over medium heat. Add the ground beef, breaking it apart with a spoon, and cook until no longer pink, about 5 minutes.
2. Stir in the chopped spinach, garlic powder, cumin, and salt. Cook for another 2 minutes until the spinach wilts. Remove from heat and set aside.
3. Place a tortilla on a clean surface. Sprinkle 1/2 cup of cheese on one half, top with 1/4 of the beef mixture, then fold the tortilla over.
4. Melt butter in a skillet over medium heat. Cook the quesadilla for 2-3 minutes on each side, until golden brown and the cheese is melted.
5. Repeat with the remaining tortillas and filling.
6. Let the quesadillas sit for a minute before cutting—this helps the cheese set and prevents a molten cheese disaster.

Who knew something so simple could taste so divine? The crispy exterior gives way to a melty, beefy interior with just the right amount of green to make you feel virtuous. Serve with a side of salsa or guacamole for an extra kick, or go rogue and drizzle with hot honey for a sweet and spicy twist.

Spinach Beef and Feta Pie

Get ready to twist your taste buds into a delicious frenzy with this Spinach Beef and Feta Pie – it’s like a party in your mouth where everyone’s invited, especially the flavors!

Ingredients

• For the filling:
  • 1 lb ground beef
  • 10 oz frozen spinach, thawed and drained
  • 1 cup crumbled feta cheese
  • 1/2 cup diced onions
  • 2 cloves garlic, minced
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the crust:
  • 2 cups all-purpose flour
  • 1/2 cup unsalted butter, chilled and diced
  • 1/4 cup cold water
  • 1/2 tsp salt

Instructions

1. Preheat your oven to 375°F (190°C) – because every great pie deserves a warm welcome.
2. In a large skillet, heat olive oil over medium heat. Add onions and garlic, sautéing until they’re just shy of golden, about 3 minutes.
3. Add the ground beef to the skillet, breaking it apart with a spoon, and cook until no pink remains, about 5 minutes. Tip: Drain excess fat for a leaner pie.
4. Stir in the spinach, salt, and pepper, cooking for another 2 minutes. Remove from heat and mix in the feta cheese. Set aside.
5. For the crust, combine flour and salt in a bowl. Cut in the butter until the mixture resembles coarse crumbs. Gradually add water, stirring until a dough forms. Tip: Don’t overwork the dough for a flakier crust.
6. Roll out the dough on a floured surface to fit a 9-inch pie dish. Press it in gently, trimming any excess.
7. Pour the beef and spinach mixture into the crust, spreading it evenly.
8. Bake for 25-30 minutes, or until the crust is golden and the filling is bubbly. Tip: Let it sit for 5 minutes before slicing to keep the filling from oozing out.

This pie boasts a flaky crust that crumbles just right, with a filling that’s hearty and tangy thanks to the feta. Serve it with a side of Greek salad for a meal that’ll transport you straight to the Mediterranean – no passport required.

Ground Beef Spinach and Tomato Soup

Mmm, nothing says ‘comfort in a bowl’ like a steaming, savory soup that’s packed with flavor and just happens to be ridiculously easy to whip up. Let’s dive into a dish that’ll make your taste buds dance and your weeknight dinners a whole lot brighter.

Ingredients

• For the soup base:
  • 1 tbsp olive oil
  • 1 lb ground beef
  • 1 medium onion, diced
  • 2 cloves garlic, minced
• For the flavor bomb:
  • 4 cups beef broth
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the green goodness:
  • 2 cups fresh spinach, roughly chopped

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the ground beef, breaking it apart with a spoon, and cook until no longer pink, about 5 minutes. Tip: Don’t overcrowd the pot to ensure even browning.
3. Stir in the onion and garlic, cooking until the onion is translucent, about 3 minutes. Tip: Keep the garlic from burning by lowering the heat if necessary.
4. Pour in the beef broth and diced tomatoes, then sprinkle in the oregano, salt, and pepper. Bring to a boil.
5. Reduce heat to low and simmer for 10 minutes to let the flavors marry. Tip: A longer simmer means deeper flavor, but don’t let the soup reduce too much.
6. Add the spinach and cook just until wilted, about 2 minutes.

And there you have it—a soup that’s as hearty as it is healthy, with the spinach adding a pop of color and freshness. Serve it with a side of crusty bread for dipping, or top with a sprinkle of Parmesan for an extra flavor kick.

Beef and Spinach Stir Fry

Feast your eyes (and eventually your stomach) on this Beef and Spinach Stir Fry that’s so easy, even your cat could probably make it—if it had thumbs and a penchant for cooking, that is. Packed with flavor and ready in a flash, this dish is your ticket to a delicious dinner without the fuss.

Ingredients

• For the beef: 1 lb beef sirloin, thinly sliced, 2 tbsp soy sauce, 1 tbsp cornstarch
• For the stir fry: 2 tbsp vegetable oil, 3 cloves garlic minced, 1 inch ginger grated, 1 bunch spinach roughly chopped
• For the sauce: 1/4 cup beef broth, 2 tbsp soy sauce, 1 tbsp oyster sauce, 1 tsp sugar

Instructions

1. In a bowl, mix the beef slices with soy sauce and cornstarch until evenly coated. Let it marinate for 15 minutes—this is the perfect time to pretend you’re a TV chef and talk to your imaginary audience.
2. Heat 1 tbsp of vegetable oil in a large pan over high heat. Add the beef in a single layer and cook for 2 minutes per side until browned but not fully cooked. Remove and set aside. Tip: Don’t overcrowd the pan, or you’ll steam the beef instead of searing it.
3. In the same pan, add the remaining 1 tbsp of oil. Sauté garlic and ginger for 30 seconds until fragrant—your kitchen should smell amazing right about now.
4. Add the spinach and stir fry for 1-2 minutes until just wilted. Tip: Spinach cooks down a lot, so don’t be shy with the amount.
5. Return the beef to the pan. Pour in the sauce ingredients and stir everything together. Cook for another 2 minutes until the beef is cooked through and the sauce has thickened slightly. Tip: If the sauce thickens too much, add a splash of water to loosen it up.

Kick back and serve this stir fry over a bed of fluffy rice or noodles for a meal that’s bursting with savory goodness. The beef is tender, the spinach is just right, and the sauce? Absolutely killer. Who knew such simple ingredients could throw a flavor party in your mouth?

Spinach and Ground Beef Empanadas

Venture into the world of flaky, savory delights with these Spinach and Ground Beef Empanadas that promise to be the star of your next meal or snack time. Packed with a hearty filling and wrapped in a golden crust, they’re like little pockets of joy waiting to explode with flavor in your mouth.

Ingredients

• For the dough:
  • 2 cups all-purpose flour
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, cold and cubed
  • 1/4 cup ice water
• For the filling:
  • 1 tbsp olive oil
  • 1/2 lb ground beef
  • 1 small onion, finely chopped
  • 2 cups fresh spinach, chopped
  • 1 tsp cumin
  • 1/2 tsp paprika
  • Salt to taste
• For assembly:
  • 1 egg, beaten (for egg wash)

Instructions

1. In a large bowl, mix the flour and salt. Add the cold, cubed butter and use your fingers to rub it into the flour until the mixture resembles coarse crumbs.
2. Gradually add ice water, a tablespoon at a time, mixing until the dough comes together. Wrap in plastic and chill for 30 minutes. Tip: The colder the dough, the flakier the empanadas.
3. Heat olive oil in a pan over medium heat. Add the onion and cook until translucent, about 3 minutes.
4. Add the ground beef, breaking it apart with a spoon, and cook until no longer pink, about 5 minutes.
5. Stir in the spinach, cumin, paprika, and salt. Cook until the spinach wilts, about 2 minutes. Remove from heat and let cool. Tip: Cooling the filling prevents the dough from getting soggy.
6. Preheat your oven to 375°F (190°C).
7. Roll out the chilled dough on a floured surface to about 1/8-inch thickness. Cut into 6-inch circles.
8. Place a spoonful of the cooled filling in the center of each circle. Fold over to create a half-moon shape and crimp the edges with a fork to seal.
9. Brush the empanadas with beaten egg for a golden finish. Tip: The egg wash is the secret to that beautiful, glossy crust.
10. Bake for 20-25 minutes, or until golden brown.

Golden and glorious straight out of the oven, these empanadas boast a crispy exterior giving way to a moist, flavorful filling. Serve them with a side of spicy salsa or a cooling yogurt dip to balance the richness, and watch them disappear before your eyes.

Ground Beef Spinach and Potato Curry

Feast your eyes (and eventually your stomach) on this hearty, flavor-packed dish that’s like a warm hug in a bowl. Perfect for those nights when you want something comforting yet slightly adventurous, this curry is a delightful mishmash of ground beef, leafy spinach, and humble potatoes, all swimming in a rich, aromatic sauce.

Ingredients

• For the curry base: 1 tbsp vegetable oil, 1 medium onion (diced), 2 cloves garlic (minced), 1 tbsp ginger (grated), 1 lb ground beef
• For the spices: 1 tsp turmeric, 1 tsp cumin, 1 tsp coriander, 1/2 tsp chili powder, 1 tsp salt
• For the veggies and liquid: 2 medium potatoes (peeled and cubed), 2 cups fresh spinach, 1 cup water, 1/2 cup coconut milk

Instructions

1. Heat the vegetable oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add the diced onion, minced garlic, and grated ginger to the skillet. Sauté until the onions are translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Tip: If the mixture starts to stick, a splash of water can help deglaze the pan.
4. Increase the heat to medium-high and add the ground beef. Cook until browned, breaking it apart with a spoon, about 5-7 minutes.
5. Stir in the turmeric, cumin, coriander, chili powder, and salt, mixing well to coat the beef evenly.
6. Add the cubed potatoes and water to the skillet. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes, or until the potatoes are tender.
7. Tip: For an extra flavor boost, toast the spices in a dry pan before adding them to the dish.
8. Once the potatoes are cooked, stir in the fresh spinach and coconut milk. Cook for an additional 2-3 minutes, just until the spinach wilts.
9. Tip: Don’t overcook the spinach; it should be vibrant green and slightly crisp.
10. Remove from heat and let the curry sit for 5 minutes to allow the flavors to meld together beautifully.

Absolutely divine, this curry boasts a creamy texture with a kick of spice, making it a versatile dish that pairs wonderfully with fluffy rice or warm naan. For a fun twist, serve it in a hollowed-out bread bowl to soak up every last drop of that delicious sauce.

Beef Spinach and Cheese Calzones

Ready to dive into a cheesy, beefy, spinach-packed adventure that’ll make your taste buds do a happy dance? These Beef Spinach and Cheese Calzones are like a warm hug from the inside, perfect for those days when only comfort food will do.

Ingredients

• For the dough:
  • 3 cups all-purpose flour
  • 1 tbsp sugar
  • 1 tsp salt
  • 1 packet (2 1/4 tsp) active dry yeast
  • 1 cup warm water (110°F)
  • 2 tbsp olive oil
• For the filling:
  • 1 lb ground beef
  • 1 cup chopped spinach
  • 1 cup shredded mozzarella cheese
  • 1/2 cup ricotta cheese
  • 1 tsp garlic powder
  • 1 tsp Italian seasoning
  • Salt and pepper to taste
• For brushing:
  • 1 egg, beaten

Instructions

1. In a large bowl, mix flour, sugar, salt, and yeast. Gradually add warm water and olive oil, stirring until a dough forms. Tip: The water should be warm to the touch but not hot, to avoid killing the yeast.
2. Knead the dough on a floured surface for about 5 minutes, until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size.
3. While the dough rises, brown the ground beef in a skillet over medium heat. Drain excess fat, then stir in spinach, mozzarella, ricotta, garlic powder, Italian seasoning, salt, and pepper. Set aside to cool slightly.
4. Preheat oven to 375°F. Punch down the dough and divide into 4 equal parts. Roll each into a 1/4-inch thick circle.
5. Spoon 1/4 of the filling onto one half of each dough circle, leaving a 1-inch border. Fold the other half over the filling and crimp the edges to seal. Tip: For extra crispiness, brush the tops with beaten egg before baking.
6. Bake for 20-25 minutes, or until golden brown. Tip: Let them cool for a few minutes before serving to avoid burning your mouth on the molten cheese.

Lusciously golden on the outside with a gooey, savory filling that oozes with every bite, these calzones are a crowd-pleaser. Serve them with a side of marinara for dipping, or go rogue and dunk them in ranch for an unexpected twist.

Spinach and Beef Stuffed Zucchini

Kickstart your culinary adventure with this Spinach and Beef Stuffed Zucchini, a dish that’s as fun to make as it is to devour. Perfect for those who love to play with their food, this recipe turns humble zucchini into a vessel of deliciousness, packed with a savory filling that’ll have your taste buds doing a happy dance.

Ingredients

• For the zucchini boats:
  • 4 medium zucchinis, halved lengthwise
  • 1 tbsp olive oil
• For the filling:
  • 1 lb ground beef
  • 1 cup fresh spinach, chopped
  • 1/2 cup onion, diced
  • 2 cloves garlic, minced
  • 1/2 cup breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1 egg, beaten
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the topping:
  • 1/2 cup shredded mozzarella cheese

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Scoop out the center of each zucchini half to create a ‘boat’, leaving about a 1/4-inch border. Brush the inside with olive oil and place on the baking sheet.
3. In a skillet over medium heat, cook the ground beef until browned, about 5 minutes. Drain excess fat.
4. Add the onion and garlic to the skillet with the beef, cooking until the onion is translucent, about 3 minutes.
5. Stir in the chopped spinach, breadcrumbs, Parmesan cheese, egg, salt, and pepper until well combined. Remove from heat.
6. Divide the beef mixture evenly among the zucchini boats, pressing down lightly to pack the filling.
7. Sprinkle the tops with shredded mozzarella cheese.
8. Bake for 20-25 minutes, or until the zucchini is tender and the cheese is golden and bubbly.

Zesty and satisfying, these stuffed zucchinis boast a perfect contrast between the tender vegetable and the hearty, cheesy filling. Serve them up with a side of marinara for dipping, or slice them into bite-sized pieces for a party-perfect appetizer.

Ground Beef and Spinach Pasta Bake

Yikes! If you’re staring into your fridge wondering how to turn that ground beef and wilting spinach into a meal that’ll have everyone asking for seconds, you’ve hit the jackpot with this recipe. It’s cheesy, it’s hearty, and it’s got just enough green to make you feel virtuous about that second helping.

Ingredients

• For the pasta: 8 oz penne pasta, 1 tbsp olive oil, 1 tsp salt
• For the beef and spinach mixture: 1 lb ground beef, 2 cups fresh spinach, 1 small onion diced, 2 cloves garlic minced, 1 tsp salt, 1/2 tsp black pepper
• For the sauce: 2 cups marinara sauce, 1/2 cup heavy cream
• For the topping: 1 cup shredded mozzarella cheese, 1/4 cup grated Parmesan cheese

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish.
2. Bring a large pot of water to a boil, add 1 tbsp olive oil and 1 tsp salt, then cook the penne pasta according to package instructions until al dente. Drain and set aside.
3. In a large skillet over medium heat, cook the ground beef until no longer pink, about 5-7 minutes. Tip: Break it up as it cooks for even browning.
4. Add the diced onion and minced garlic to the skillet with the beef, cooking until the onion is translucent, about 3 minutes.
5. Stir in the fresh spinach, 1 tsp salt, and 1/2 tsp black pepper, cooking just until the spinach wilts, about 2 minutes. Tip: Fresh spinach cooks down quickly, so keep an eye on it!
6. Mix in the marinara sauce and heavy cream, bringing the mixture to a simmer. Let it cook for 2 minutes to blend the flavors.
7. Combine the cooked pasta with the beef and spinach mixture, then transfer everything to the prepared baking dish.
8. Sprinkle the top evenly with mozzarella and Parmesan cheeses.
9. Bake in the preheated oven for 20 minutes, or until the cheese is bubbly and golden. Tip: For an extra crispy top, broil for the last 2 minutes.

Every bite of this pasta bake is a cozy hug of creamy, cheesy goodness with a sneaky bit of green. Serve it straight from the dish for that ‘family dinner’ vibe, or plate it up fancy with a side of garlic bread for dipping into all that saucy goodness.

Beef Spinach and Barley Soup

Buckle up, soup lovers! We’re diving into a bowl of comfort that’s got more layers than your favorite mystery novel—Beef Spinach and Barley Soup. It’s hearty, it’s wholesome, and it’s here to make your taste buds do a happy dance.

Ingredients

• For the base:
  • 1 tbsp olive oil
  • 1 lb beef stew meat, cut into 1-inch pieces
  • 1 large onion, diced
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
• For the broth:
  • 6 cups beef broth
  • 1 cup pearl barley
  • 1 bay leaf
  • 1 tsp dried thyme
• For the finish:
  • 2 cups fresh spinach, roughly chopped
  • Salt and pepper to taste

Instructions

1. Heat olive oil in a large pot over medium-high heat until shimmering, about 1 minute.
2. Add beef pieces to the pot, searing on all sides until browned, about 5 minutes. Tip: Don’t overcrowd the pot to ensure a good sear.
3. Add onion, carrots, and celery to the pot, sautéing until the vegetables soften, about 5 minutes.
4. Stir in minced garlic and cook until fragrant, about 30 seconds.
5. Pour in beef broth, then add barley, bay leaf, and thyme. Bring to a boil.
6. Reduce heat to low, cover, and simmer for 45 minutes, or until the barley is tender. Tip: Stir occasionally to prevent sticking.
7. Remove the bay leaf, then stir in spinach until wilted, about 2 minutes. Tip: Add spinach in batches if your pot is full.
8. Season with salt and pepper to taste, then serve hot.

Mmm, imagine the tender beef, the chewy barley, and the vibrant spinach all swimming in a rich, savory broth. Serve it with a crusty bread for dipping, and you’ve got yourself a meal that’s basically a hug in a bowl.

Spinach and Ground Beef Tacos

Just when you thought tacos couldn’t get any better, we’re throwing spinach into the mix for a green twist on your taco night! These Spinach and Ground Beef Tacos are here to prove that healthy can be hearty, and delicious doesn’t have to be complicated.

Ingredients

• For the filling:
  • 1 lb ground beef
  • 2 cups fresh spinach, chopped
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp salt
  • 1/2 tsp black pepper
• For serving:
  • 8 small tortillas
  • 1/2 cup shredded cheese
  • 1/4 cup sour cream
  • 1/4 cup salsa

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add ground beef to the skillet, breaking it apart with a spoon. Cook until no pink remains, about 5-7 minutes. Tip: Don’t overcrowd the pan to ensure even cooking.
3. Stir in garlic powder, onion powder, salt, and black pepper. Mix well to combine.
4. Add chopped spinach to the skillet, stirring until wilted, about 2 minutes. Tip: Fresh spinach cooks down quickly, so keep an eye on it to avoid overcooking.
5. Remove skillet from heat and let the filling sit for 2 minutes to allow flavors to meld.
6. Warm tortillas according to package instructions, about 30 seconds per side in a dry skillet. Tip: For extra flavor, lightly toast the tortillas until they have a slight char.
7. Assemble tacos by dividing the beef and spinach mixture among the tortillas. Top with shredded cheese, sour cream, and salsa.

Loaded with the perfect balance of savory beef and earthy spinach, these tacos are a texture lover’s dream. Serve them with a side of lime wedges for a zesty kick that’ll make your taste buds dance!

Conclusion

Absolutely, this roundup of 18 delicious ground beef and spinach recipes offers something for every occasion, from quick weeknight dinners to special gatherings. We hope these dishes inspire your next meal. Don’t forget to leave a comment with your favorite recipe and share this article on Pinterest to spread the joy of cooking with others. Happy cooking!

Bella Bacinos