24 Delicious High Protein Ground Beef Recipes for Fitness Enthusiasts

Let’s face it, keeping your meals both nutritious and exciting can be a challenge, especially when you’re focused on fitness. That’s where these 24 delicious high-protein ground beef recipes come in! Perfect for home cooks looking to fuel their workouts without sacrificing flavor, this roundup is your go-to for easy, satisfying meals that’ll keep you on track. Ready to spice up your dinner routine? Let’s dive in!

Beef and Quinoa Stuffed Peppers

Very few dishes manage to hit the sweet spot between nutritious and delicious quite like these beef and quinoa stuffed peppers. You’re going to love how the flavors meld together, creating a meal that’s as satisfying as it is good for you.

Ingredients

• For the filling:
  • 1 lb ground beef
  • 1 cup cooked quinoa
  • 1/2 cup diced onions
  • 2 cloves garlic, minced
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp cumin
• For the peppers:
  • 4 large bell peppers, tops cut off and seeds removed
  • 1 cup shredded cheese (cheddar or mozzarella)
  • 1/4 cup water

Instructions

1. Preheat your oven to 375°F.
2. Heat olive oil in a large skillet over medium heat. Add onions and garlic, sautéing until soft, about 3 minutes.
3. Add ground beef to the skillet. Cook until browned, breaking it apart with a spoon, about 5 minutes. Tip: Drain excess fat for a lighter dish.
4. Stir in cooked quinoa, salt, pepper, and cumin. Mix well and remove from heat.
5. Stand the peppers upright in a baking dish. Fill each pepper with the beef and quinoa mixture.
6. Pour water into the bottom of the baking dish. This helps steam the peppers as they bake.
7. Sprinkle shredded cheese on top of each stuffed pepper.
8. Bake for 25-30 minutes, until the peppers are tender and the cheese is bubbly and slightly golden. Tip: For extra crispy cheese, broil for the last 2 minutes.
9. Let the peppers sit for 5 minutes before serving. This allows the filling to set.

Absolutely bursting with flavor, these stuffed peppers offer a delightful contrast between the tender pepper and the hearty, savory filling. Serve them with a dollop of sour cream or a side of avocado slices for an extra touch of creaminess.

High Protein Beef and Broccoli Stir Fry

Mmm, you’re going to love this High Protein Beef and Broccoli Stir Fry. It’s quick, packed with flavor, and perfect for those busy weeknights when you want something nutritious without spending hours in the kitchen.

Ingredients

• For the marinade:
  • 1 lb flank steak, thinly sliced against the grain
  • 2 tbsp soy sauce
  • 1 tbsp cornstarch
  • 1 tbsp olive oil
• For the stir fry:
  • 2 cups broccoli florets
  • 1 tbsp olive oil
  • 2 cloves garlic, minced
  • 1/2 cup water
• For the sauce:
  • 1/4 cup soy sauce
  • 2 tbsp brown sugar
  • 1 tsp sesame oil
  • 1/2 tsp red pepper flakes

Instructions

1. In a bowl, combine the sliced flank steak with soy sauce, cornstarch, and olive oil. Let it marinate for at least 15 minutes. Tip: Slicing the steak against the grain ensures it’s tender.
2. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the marinated beef and cook until browned, about 2-3 minutes per side. Remove and set aside.
3. In the same skillet, add another tbsp of olive oil. Sauté the garlic until fragrant, about 30 seconds.
4. Add the broccoli florets and water to the skillet. Cover and steam for 3 minutes, or until the broccoli is bright green and slightly tender. Tip: Don’t overcook the broccoli to keep it crisp.
5. While the broccoli cooks, whisk together the soy sauce, brown sugar, sesame oil, and red pepper flakes in a small bowl.
6. Return the beef to the skillet with the broccoli. Pour the sauce over and stir everything together. Cook for another 2 minutes until everything is well coated and heated through. Tip: For extra flavor, let it simmer for a minute longer.

The beef is juicy, the broccoli crisp, and the sauce has just the right balance of sweet and spicy. Serve it over a bed of rice or noodles for a complete meal that’s sure to impress.

Lean Ground Beef and Sweet Potato Hash

Very few dishes hit the spot like a hearty hash, especially when it’s packed with lean ground beef and sweet potatoes. You’ll love how simple it is to whip up this comforting meal that’s perfect for any time of the day.

Ingredients

• For the hash:
• 1 lb lean ground beef
• 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
• 1 medium onion, diced
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• For serving (optional):
• Fresh parsley, chopped
• 2 eggs, fried or poached

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add the diced sweet potatoes to the skillet, spreading them out in an even layer. Let them cook undisturbed for 5 minutes to get a nice sear.
3. Stir the sweet potatoes, then add the diced onion. Cook for another 5 minutes, stirring occasionally, until the onions are translucent and the sweet potatoes are tender.
4. Push the sweet potatoes and onions to one side of the skillet. Add the lean ground beef to the other side, breaking it apart with a spatula. Cook until no longer pink, about 5 minutes.
5. Mix the beef with the sweet potatoes and onions. Season with salt, black pepper, garlic powder, and smoked paprika. Stir well to combine and cook for another 2 minutes to let the flavors meld.
6. Tip: For an extra crispy hash, press the mixture down in the skillet and let it cook undisturbed for the last 2 minutes.
7. Tip: If the skillet seems dry, add a splash of water or broth to loosen the mixture.
8. Tip: Taste and adjust the seasoning before serving to ensure it’s just right.

Zesty and satisfying, this hash has a delightful mix of sweet and savory flavors with a perfect texture contrast between the crispy edges and tender centers. Serve it topped with a fried egg for a complete meal that’s sure to impress.

Protein-Packed Beef and Bean Chili

Mmm, there’s nothing like a hearty bowl of chili to warm you up on a chilly evening. This protein-packed beef and bean chili is not only satisfying but also super easy to whip up, making it perfect for those busy weeknights.

Ingredients

• For the chili base:
  • 1 tbsp olive oil
  • 1 lb ground beef
  • 1 medium onion, diced
  • 2 cloves garlic, minced
• For the spices and flavor:
  • 2 tbsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the beans and liquid:
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (14.5 oz) diced tomatoes
  • 1 cup beef broth

Instructions

1. Heat olive oil in a large pot over medium heat. Add the ground beef and cook until browned, about 5 minutes, breaking it apart with a spoon as it cooks.
2. Add the diced onion and minced garlic to the pot. Cook for another 3 minutes, until the onion is translucent and the garlic is fragrant.
3. Stir in the chili powder, cumin, salt, and black pepper. Cook for 1 minute to toast the spices, which will deepen their flavors.
4. Add the kidney beans, black beans, diced tomatoes, and beef broth to the pot. Stir well to combine all the ingredients.
5. Bring the chili to a simmer, then reduce the heat to low. Cover and let it cook for 20 minutes, stirring occasionally to prevent sticking.
6. After 20 minutes, remove the lid and let the chili simmer for an additional 10 minutes to thicken slightly.

This chili is wonderfully thick and rich, with a deep, smoky flavor from the spices. Try serving it over a baked potato or with a side of cornbread for a comforting meal that’ll keep you full for hours.

Ground Beef and Spinach Stuffed Mushrooms

Got a hankering for something savory and satisfying? These ground beef and spinach stuffed mushrooms are your ticket to flavor town, combining juicy meat, fresh greens, and earthy mushrooms in one bite-sized package.

Ingredients

• For the filling:
  • 1 lb ground beef
  • 1 cup fresh spinach, chopped
  • 1/2 cup breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the mushrooms:
  • 20 large white mushrooms, stems removed
  • 2 tbsp olive oil

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Heat 1 tbsp olive oil in a skillet over medium heat. Add the ground beef, breaking it apart with a spoon, and cook until no longer pink, about 5 minutes.
3. Add the chopped spinach to the skillet and cook until wilted, about 2 minutes. Tip: Squeeze out excess moisture from the spinach to prevent soggy mushrooms.
4. Remove the skillet from heat and stir in breadcrumbs, Parmesan cheese, garlic powder, salt, and pepper. Let the mixture cool slightly.
5. Brush the mushroom caps with 2 tbsp olive oil and place them stem-side up on the prepared baking sheet.
6. Spoon the beef and spinach mixture into each mushroom cap, pressing lightly to pack the filling.
7. Bake for 20 minutes, or until the mushrooms are tender and the filling is golden brown. Tip: For extra crispiness, broil for the last 2 minutes.
8. Let the stuffed mushrooms cool for 5 minutes before serving. Tip: They’re easier to handle when slightly cooled.

Savory and juicy, these stuffed mushrooms offer a delightful contrast between the tender mushroom and the crispy, cheesy filling. Serve them as appetizers at your next gathering or enjoy them as a light meal with a side salad.

Healthy Beef and Cauliflower Rice Bowls

Just when you thought your weeknight dinners couldn’t get any easier or healthier, here comes a dish that’s both a breeze to make and packed with flavor. These beef and cauliflower rice bowls are your ticket to a satisfying meal without the guilt.

Ingredients

• For the beef:
  • 1 lb lean ground beef
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the cauliflower rice:
  • 4 cups cauliflower rice
  • 1 tbsp olive oil
  • 1/2 tsp salt
• For the sauce:
  • 1/4 cup soy sauce
  • 2 tbsp honey
  • 1 tbsp sesame oil
  • 1 tsp ginger, grated

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat.
2. Add the ground beef to the skillet, breaking it apart with a spoon. Cook for 5 minutes until no longer pink.
3. Season the beef with garlic powder, onion powder, salt, and black pepper. Stir well and cook for another 2 minutes. Tip: Browning the beef well adds depth of flavor.
4. Remove the beef from the skillet and set aside.
5. In the same skillet, heat another tbsp of olive oil over medium heat.
6. Add the cauliflower rice and salt. Stir frequently for 5 minutes until tender. Tip: Don’t overcook to keep it slightly crunchy.
7. In a small bowl, whisk together soy sauce, honey, sesame oil, and grated ginger.
8. Return the beef to the skillet with the cauliflower rice. Pour the sauce over and stir to combine. Cook for 2 minutes until everything is heated through. Tip: Letting it sit for a minute helps the flavors meld.

Here’s how it turns out: the beef is savory and slightly sweet from the sauce, while the cauliflower rice adds a light, fluffy texture. Try topping it with sliced green onions or a sprinkle of sesame seeds for an extra crunch.

Low Carb Beef and Zucchini Lasagna

So, you’re craving something hearty but want to keep it low carb? This beef and zucchini lasagna is your answer. It’s layers of flavor without the guilt, perfect for a cozy dinner.

Ingredients

• For the beef layer:
  • 1 lb ground beef
  • 1 tbsp olive oil
  • 1 clove garlic, minced
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the zucchini layers:
  • 2 medium zucchinis, sliced lengthwise into 1/4-inch strips
  • 1 tsp salt
• For the cheese layer:
  • 1 cup ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1 egg
  • 1/2 tsp dried basil
• For topping:
  • 1 cup shredded mozzarella cheese

Instructions

1. Preheat your oven to 375°F.
2. Heat olive oil in a pan over medium heat. Add garlic, sauté for 30 seconds until fragrant.
3. Add ground beef, salt, and pepper. Cook until browned, about 5 minutes. Tip: Break the beef into small pieces for even cooking.
4. Sprinkle salt over zucchini slices and let sit for 10 minutes to draw out moisture. Pat dry with paper towels. Tip: This prevents your lasagna from being watery.
5. In a bowl, mix ricotta, Parmesan, egg, and basil until well combined.
6. In a baking dish, layer zucchini slices, beef mixture, and cheese mixture. Repeat layers, ending with zucchini.
7. Sprinkle mozzarella on top. Bake for 25 minutes until cheese is bubbly and golden. Tip: Let it sit for 5 minutes before slicing for cleaner cuts.

You’ll love how the zucchini adds a fresh crunch against the creamy cheese and savory beef. Try serving it with a side of crisp green salad for a complete meal.

Beef and Lentil Soup for Muscle Growth

Wondering how to fuel your muscles without spending hours in the kitchen? This beef and lentil soup is your answer. It’s packed with protein, easy to make, and downright delicious.

Ingredients

• For the soup base:
  • 1 tbsp olive oil
  • 1 lb ground beef
  • 1 medium onion, diced
  • 2 cloves garlic, minced
• For the lentils and broth:
  • 1 cup dried green lentils, rinsed
  • 4 cups beef broth
  • 2 cups water
  • 1 tsp salt
  • 1/2 tsp black pepper
• For finishing:
  • 1 tbsp lemon juice
  • 1/4 cup chopped fresh parsley

Instructions

1. Heat olive oil in a large pot over medium heat. Tip: Use a pot with a heavy bottom for even heat distribution.
2. Add ground beef. Cook until no pink remains, about 5 minutes. Break it up as it cooks.
3. Add diced onion and minced garlic. Cook until onion is translucent, about 3 minutes.
4. Stir in lentils, beef broth, water, salt, and pepper. Tip: Rinsing lentils removes any debris.
5. Bring to a boil, then reduce heat to low. Cover and simmer for 25 minutes, or until lentils are tender.
6. Remove from heat. Stir in lemon juice and parsley. Tip: Lemon juice brightens the flavors.

Beefy, hearty, and with a slight tang from the lemon, this soup is a muscle-building powerhouse. Serve it with a slice of crusty bread for dipping, or top with a dollop of Greek yogurt for extra creaminess.

High Protein Beef and Egg Scramble

Now, if you’re looking for a hearty breakfast that’ll keep you full till lunch, this high protein beef and egg scramble is your go-to. It’s simple, packed with flavor, and ready in no time.

Ingredients

• For the scramble:
  • 1 tbsp olive oil
  • 1/2 lb ground beef
  • 4 large eggs
  • 1/4 cup diced onions
  • 1/4 cup diced bell peppers
  • Salt and pepper to taste

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium heat (350°F).
2. Add 1/2 lb ground beef to the skillet. Break it apart with a spatula and cook until no pink remains, about 5 minutes.
3. Tip: For extra flavor, season the beef with a pinch of salt and pepper while it cooks.
4. Add 1/4 cup diced onions and 1/4 cup diced bell peppers to the skillet. Cook until they’re soft, about 3 minutes.
5. Crack 4 large eggs directly into the skillet. Stir continuously to scramble the eggs with the beef and veggies.
6. Tip: Keep the heat medium to prevent the eggs from drying out too quickly.
7. Cook until the eggs are fully set but still moist, about 2-3 minutes. Season with salt and pepper to taste.
8. Tip: For a creamy texture, remove the skillet from heat just before the eggs are fully set, as they’ll continue to cook from residual heat.

Craving something more? Serve this scramble on a warm tortilla with a sprinkle of cheese for a quick breakfast taco. The combination of juicy beef, fluffy eggs, and crisp veggies makes every bite satisfying.

Keto-Friendly Beef and Cheese Stuffed Peppers

Unbelievably easy to make, these keto-friendly beef and cheese stuffed peppers are your new go-to for a satisfying meal that doesn’t skimp on flavor. Perfect for those busy weeknights when you want something delicious without the fuss.

Ingredients

• For the peppers:
  • 4 large bell peppers, any color
  • 1 lb ground beef
  • 1 cup shredded cheddar cheese
  • 1/2 cup diced onion
  • 2 cloves garlic, minced
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the topping:
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese

Instructions

1. Preheat your oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds and membranes. Place them in a baking dish.
3. Heat olive oil in a skillet over medium heat. Add the onion and garlic, sautéing until soft, about 3 minutes.
4. Add the ground beef to the skillet. Cook until browned, breaking it apart with a spoon, about 5 minutes. Drain any excess fat.
5. Stir in the cheddar cheese, salt, and black pepper into the beef mixture until well combined.
6. Spoon the beef mixture into the prepared bell peppers, filling them to the top.
7. Sprinkle the tops with mozzarella and Parmesan cheeses.
8. Bake in the preheated oven for 25-30 minutes, or until the peppers are tender and the cheese is bubbly and golden.
9. Let the peppers cool for 5 minutes before serving. This allows the filling to set slightly, making them easier to eat.

Perfectly tender peppers with a hearty, cheesy filling that’s bursting with flavor. Try serving them with a side of avocado slices for an extra keto-friendly boost.

Beef and Barley Protein Power Soup

Wondering what to make for a hearty, protein-packed meal that’ll keep you full and satisfied? This beef and barley soup is your answer—it’s cozy, flavorful, and just what you need on a chilly evening.

Ingredients

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

Instructions

1. Heat the olive oil in a large pot over medium-high heat until shimmering.
2. Add the beef pieces and brown on all sides, about 5 minutes. Tip: Don’t overcrowd the pot to ensure a good sear.
3. Add the onion, carrots, and celery. Cook until softened, about 5 minutes.
4. Stir in the garlic and cook for 1 minute until fragrant.
5. Pour in the beef broth, then add the barley, bay leaf, and thyme. Tip: Rinse the barley under cold water first to remove any dust.
6. Bring to a boil, then 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. Season with salt and pepper to taste.
8. Garnish with fresh parsley before serving.

This soup is thick, hearty, and packed with tender beef and chewy barley. Try serving it with a slice of crusty bread for dipping, or top with a dollop of sour cream for extra richness.

Ground Beef and Kale Protein Pancakes

Breakfast just got a whole lot more interesting with these hearty Ground Beef and Kale Protein Pancakes. Perfect for those mornings when you need a protein-packed start without sacrificing flavor.

Ingredients

• For the pancakes:
  • 1 cup all-purpose flour
  • 2 tbsp sugar
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 cup milk
  • 1 large egg
  • 2 tbsp melted butter
• For the filling:
  • 1/2 lb ground beef
  • 1 cup chopped kale
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • Salt and pepper to taste

Instructions

1. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
2. Add the milk, egg, and melted butter to the dry ingredients. Stir until just combined. Let the batter rest for 5 minutes to thicken.
3. While the batter rests, cook the ground beef in a skillet over medium heat until no longer pink, about 5 minutes. Drain excess fat.
4. Add the chopped kale, garlic powder, onion powder, salt, and pepper to the skillet. Cook for another 2 minutes until the kale is wilted. Remove from heat.
5. Heat a non-stick skillet or griddle over medium heat. Pour 1/4 cup of batter for each pancake.
6. Spoon a tablespoon of the beef and kale mixture onto the center of each pancake. Cover with another 1/4 cup of batter.
7. Cook until bubbles form on the surface, then flip and cook for another 2 minutes until golden brown.
8. Serve warm. For an extra kick, drizzle with hot sauce or top with a fried egg.

Now you’ve got a stack of savory pancakes that are fluffy, flavorful, and filling. The kale adds a nice crunch, while the ground beef keeps every bite satisfying. Try them with a side of avocado for a creamy contrast.

Beef and Chickpea Curry for Protein Lovers

Unbelievably hearty and packed with protein, this Beef and Chickpea Curry is your go-to for a satisfying meal that doesn’t skimp on flavor. You’ll love how the spices meld together, creating a dish that’s as nutritious as it is delicious.

Ingredients

• For the curry:
  • 1 lb beef stew meat, cut into 1-inch pieces
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 onion, finely chopped
  • 2 garlic cloves, minced
  • 1 tbsp ginger, grated
  • 2 tbsp curry powder
  • 1 tsp turmeric
  • 1 can (14.5 oz) diced tomatoes
  • 1 cup beef broth
  • 1 tbsp olive oil
  • Salt to taste
• For serving:
  • Cooked rice
  • Fresh cilantro, chopped

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add the beef pieces, browning them on all sides for about 5 minutes. Tip: Don’t overcrowd the pot to ensure even browning.
3. Remove the beef and set aside. In the same pot, add the onion, garlic, and ginger. Cook until soft, about 3 minutes.
4. Stir in the curry powder and turmeric, cooking for 1 minute until fragrant. Tip: Toasting the spices releases their full flavor.
5. Return the beef to the pot. Add the diced tomatoes, chickpeas, and beef broth. Bring to a boil.
6. Reduce heat to low, cover, and simmer for 1.5 hours, or until the beef is tender. Tip: Stir occasionally to prevent sticking.
7. Season with salt to taste before serving.

Now, this curry boasts a rich, velvety texture with a deep, spicy flavor that’s balanced by the creaminess of the chickpeas. Serve it over a bed of fluffy rice and garnish with fresh cilantro for a pop of color and freshness.

High Protein Beef and Asparagus Stir Fry

Dig into this High Protein Beef and Asparagus Stir Fry when you’re craving something hearty yet healthy. It’s packed with flavor and comes together in no time, making it perfect for busy weeknights.

Ingredients

• For the stir fry:
  • 1 lb beef sirloin, thinly sliced
  • 1 bunch asparagus, trimmed and cut into 2-inch pieces
  • 2 tbsp olive oil
• For the sauce:
  • 1/4 cup soy sauce
  • 2 tbsp honey
  • 1 tbsp minced garlic
  • 1 tsp ginger, grated
  • 1/2 tsp red pepper flakes

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering.
2. Add the beef slices in a single layer, cooking for 2 minutes per side until browned. Remove and set aside.
3. In the same skillet, add the remaining 1 tbsp olive oil and the asparagus. Stir fry for 3 minutes until bright green but still crisp.
4. While the asparagus cooks, whisk together the soy sauce, honey, garlic, ginger, and red pepper flakes in a small bowl.
5. Return the beef to the skillet with the asparagus. Pour the sauce over the top, stirring to coat everything evenly. Cook for another 2 minutes until the sauce thickens slightly.
6. Tip: Don’t overcrowd the skillet when browning the beef to ensure it gets a nice sear.
7. Tip: Keep the asparagus crisp for the best texture; it should still have a bit of bite to it.
8. Tip: Adjust the red pepper flakes to suit your heat preference.

Kick back and enjoy this stir fry over a bed of steamed rice or quinoa for an extra protein boost. The beef is tender, the asparagus crisp, and the sauce strikes the perfect balance between sweet and spicy.

Lean Beef and Pumpkin Seed Burgers

Looking for a twist on the classic burger? These lean beef and pumpkin seed burgers are not only packed with flavor but also bring a nutritious punch to your meal.

Ingredients

• For the burgers:
  • 1 lb lean ground beef
  • 1/2 cup raw pumpkin seeds, finely chopped
  • 1/4 cup breadcrumbs
  • 1 large egg
  • 1 tbsp Worcestershire sauce
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp salt
  • 1/2 tsp black pepper
• For cooking:
  • 1 tbsp olive oil

Instructions

1. In a large bowl, combine the lean ground beef, finely chopped pumpkin seeds, breadcrumbs, egg, Worcestershire sauce, garlic powder, onion powder, salt, and black pepper. Mix until just combined to avoid tough burgers.
2. Divide the mixture into 4 equal portions. Shape each portion into a patty about 1/2 inch thick. Tip: Make a slight indentation in the center of each patty to prevent bulging during cooking.
3. Heat the olive oil in a large skillet over medium-high heat until shimmering. Carefully add the patties to the skillet.
4. Cook the patties for about 4-5 minutes on each side, or until a meat thermometer reads 160°F for well-done. Tip: Resist the urge to press down on the burgers; this squeezes out the juices.
5. Remove the burgers from the skillet and let them rest for 5 minutes before serving. Tip: This allows the juices to redistribute, ensuring a moist burger.

Fantastic for a summer BBQ or a cozy indoor meal, these burgers offer a delightful crunch from the pumpkin seeds and a juicy, flavorful bite. Serve them on toasted buns with your favorite toppings or over a bed of greens for a lighter option.

Beef and Black Bean Protein Enchiladas

Zesty and packed with flavor, these beef and black bean protein enchiladas are your next weeknight dinner hero. You’ll love how the rich, savory filling pairs perfectly with the smoky enchilada sauce.

Ingredients

• For the filling:
  • 1 lb ground beef
  • 1 cup black beans, rinsed and drained
  • 1 tbsp olive oil
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1/2 tsp salt
• For the sauce:
  • 2 cups enchilada sauce
• For assembling:
  • 8 flour tortillas
  • 2 cups shredded cheese

Instructions

1. Preheat your oven to 375°F.
2. Heat olive oil in a large skillet over medium heat. Add the ground beef, breaking it apart with a spoon. Cook until no longer pink, about 5 minutes.
3. Stir in the black beans, cumin, chili powder, and salt. Cook for another 2 minutes to blend the flavors.
4. Warm the tortillas in the microwave for 30 seconds to make them pliable.
5. Spread 1/2 cup of enchilada sauce on the bottom of a 9×13 inch baking dish.
6. Divide the beef mixture evenly among the tortillas, roll them up, and place seam side down in the dish.
7. Pour the remaining enchilada sauce over the top and sprinkle with shredded cheese.
8. Bake for 20 minutes, or until the cheese is bubbly and slightly golden.

Hearty and satisfying, these enchiladas have a perfect balance of textures—tender beef, creamy beans, and gooey cheese. Try serving them with a dollop of sour cream and a sprinkle of fresh cilantro for an extra flavor boost.

Protein-Rich Beef and Brussels Sprouts Skillet

Kickstart your week with this hearty, protein-packed dish that’s as satisfying to make as it is to eat. You’ll love how the beef and Brussels sprouts come together in a skillet for a meal that’s both nutritious and delicious.

Ingredients

• For the beef:
  • 1 lb ground beef
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the Brussels sprouts:
  • 2 cups Brussels sprouts, halved
  • 1 tbsp olive oil
  • 1/2 tsp salt
• For the sauce:
  • 1/4 cup beef broth
  • 1 tbsp soy sauce
  • 1 tsp garlic powder

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add the ground beef to the skillet, breaking it apart with a spoon. Cook until no longer pink, about 5 minutes. Tip: Don’t overcrowd the skillet to ensure even cooking.
3. Season the beef with 1 tsp salt and 1/2 tsp black pepper. Stir to combine, then transfer to a plate.
4. In the same skillet, add another 1 tbsp olive oil and the Brussels sprouts. Cook, stirring occasionally, until they start to brown, about 5 minutes. Tip: Let them sit untouched for a minute to get a nice sear.
5. Season the Brussels sprouts with 1/2 tsp salt, then push to the side of the skillet.
6. Pour the beef broth, soy sauce, and garlic powder into the skillet. Stir to combine with the Brussels sprouts.
7. Return the beef to the skillet, mixing everything together. Cook for another 2 minutes to let the flavors meld. Tip: If the skillet seems dry, add a splash more beef broth.

Every bite of this dish offers a perfect balance of tender beef and crispy Brussels sprouts, with a savory sauce that ties it all together. Try serving it over a bed of quinoa for an extra protein boost.

Ground Beef and Flaxseed Meatballs

Kickstart your week with these hearty Ground Beef and Flaxseed Meatballs that are not only packed with flavor but also a sneaky way to get some extra nutrients into your meals. Perfect over pasta, nestled in a sub, or even on their own, they’re a versatile dish you’ll love.

Ingredients

• For the meatballs:
  • 1 lb ground beef
  • 1/4 cup ground flaxseed
  • 1/4 cup breadcrumbs
  • 1 large egg
  • 2 tbsp grated Parmesan cheese
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For cooking:
  • 2 tbsp olive oil

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a large bowl, combine the ground beef, ground flaxseed, breadcrumbs, egg, Parmesan cheese, garlic powder, onion powder, salt, and black pepper. Mix until just combined—overmixing can make the meatballs tough.
3. Shape the mixture into 1.5-inch balls. A cookie scoop can help keep them uniform in size for even cooking.
4. Heat the olive oil in a large skillet over medium-high heat. Add the meatballs in batches, browning them on all sides, about 2 minutes per side. Don’t overcrowd the pan to ensure they brown nicely.
5. Transfer the browned meatballs to the prepared baking sheet and bake for 10-12 minutes, or until they reach an internal temperature of 160°F.
6. Let them rest for a couple of minutes before serving to allow the juices to redistribute.

These meatballs are wonderfully tender with a slight crunch from the flaxseed, offering a nutty flavor that complements the beef beautifully. Try serving them over zucchini noodles for a low-carb option or skewered with cherry tomatoes for a fun appetizer.

Beef and Spaghetti Squash Protein Noodles

Hey, you’re going to love this twist on a classic. Beef and spaghetti squash protein noodles is your ticket to a hearty, healthy meal that doesn’t skimp on flavor.

Ingredients

• For the squash:
  • 1 medium spaghetti squash
  • 1 tbsp olive oil
  • 1/2 tsp salt
• For the beef:
  • 1 lb ground beef
  • 1 tbsp olive oil
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the sauce:
  • 1 cup marinara sauce
  • 1/4 cup grated Parmesan cheese

Instructions

1. Preheat your oven to 400°F. Cut the spaghetti squash in half lengthwise and scoop out the seeds.
2. Drizzle the inside of each half with olive oil and sprinkle with salt. Place cut side down on a baking sheet.
3. Bake for 30-40 minutes, until the squash is tender and easily shreds into noodles with a fork.
4. While the squash bakes, heat olive oil in a large skillet over medium heat. Add the ground beef, breaking it apart with a spoon.
5. Season the beef with garlic powder, onion powder, salt, and pepper. Cook until no pink remains, about 8-10 minutes.
6. Stir in the marinara sauce and simmer for 5 minutes to let the flavors meld.
7. Once the squash is done, use a fork to scrape the flesh into strands. Divide the noodles between plates.
8. Top the squash noodles with the beef sauce and sprinkle with Parmesan cheese.

Enjoy the tender strands of squash paired with the rich, savory beef sauce. For an extra kick, add a sprinkle of red pepper flakes before serving.

High Protein Beef and Green Bean Casserole

This dish is a game-changer for anyone looking to pack more protein into their meals without sacrificing flavor. You’ll love how the beef and green beans come together in this hearty casserole, perfect for any night of the week.

Ingredients

• For the beef mixture:
  • 1 lb ground beef
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
• For the green beans:
  • 2 cups fresh green beans, trimmed
  • 1 tbsp olive oil
  • 1/2 tsp salt
• For the topping:
  • 1 cup shredded cheddar cheese
  • 1/2 cup almond flour
  • 1 tbsp melted butter

Instructions

1. Preheat your oven to 375°F (190°C).
2. Heat 1 tbsp olive oil in a large skillet over medium heat. Add the ground beef, breaking it apart with a spoon. Cook until no longer pink, about 5-7 minutes.
3. Season the beef with 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp garlic powder. Stir well and remove from heat.
4. In the same skillet, add another 1 tbsp olive oil and the green beans. Sauté for 3-4 minutes until bright green but still crisp. Season with 1/2 tsp salt.
5. Combine the beef and green beans in a casserole dish. Spread evenly.
6. In a small bowl, mix 1 cup shredded cheddar cheese, 1/2 cup almond flour, and 1 tbsp melted butter. Sprinkle this mixture over the beef and green beans.
7. Bake for 20-25 minutes until the topping is golden and bubbly.

Every bite of this casserole is packed with savory beef, crisp green beans, and a cheesy, crunchy topping. Try serving it with a dollop of sour cream or over a bed of cauliflower rice for an extra twist.

Beef and Chia Seed Protein Patties

You’ve probably heard all about chia seeds in smoothies and puddings, but have you ever tried them in a savory dish? These beef and chia seed protein patties are a game-changer for your meal prep, packing a nutritious punch without skimping on flavor.

Ingredients

• For the patties:
  • 1 lb ground beef
  • 2 tbsp chia seeds
  • 1/4 cup breadcrumbs
  • 1 egg
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For cooking:
  • 1 tbsp olive oil

Instructions

1. In a large bowl, combine the ground beef, chia seeds, breadcrumbs, egg, garlic powder, onion powder, salt, and black pepper. Mix until just combined—overmixing can make the patties tough.
2. Divide the mixture into 4 equal portions and shape each into a patty about 1/2 inch thick. Tip: Use a light touch to keep the patties tender.
3. Heat the olive oil in a large skillet over medium heat until shimmering. Carefully add the patties to the skillet.
4. Cook the patties for about 5 minutes on the first side, until a golden crust forms. Flip and cook for another 4-5 minutes on the other side, or until the internal temperature reaches 160°F. Tip: Resist the urge to press down on the patties—this squeezes out the juices.
5. Let the patties rest for a couple of minutes before serving. This allows the juices to redistribute, ensuring a moist bite every time.

Great for a quick dinner or meal prep, these patties are juicy on the inside with a satisfying crunch from the chia seeds. Try them on a bun with your favorite toppings or sliced over a salad for a protein boost.

Lean Ground Beef and Avocado Stuffed Tomatoes

Very few dishes manage to be both light and satisfying, but these stuffed tomatoes hit the mark perfectly. You’ll love how the creamy avocado balances the savory beef, all tucked into a juicy tomato shell.

Ingredients

• For the filling:
  • 1 lb lean ground beef
  • 1 ripe avocado, diced
  • 1/2 cup shredded cheddar cheese
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the tomatoes:
  • 4 large tomatoes
  • 1 tsp salt

Instructions

1. Preheat your oven to 375°F (190°C) to get it ready for baking.
2. Cut the tops off the tomatoes and scoop out the insides, leaving a 1/2-inch thick shell. Sprinkle the inside of each tomato with salt and set them upside down on paper towels to drain for 10 minutes. Tip: This step prevents sogginess.
3. Heat olive oil in a skillet over medium heat. Add the ground beef, salt, and pepper. Cook until the beef is no longer pink, about 5-7 minutes. Tip: Break the beef into small crumbles for even cooking.
4. Remove the skillet from heat. Stir in the diced avocado and shredded cheddar cheese until well combined.
5. Pat the inside of the tomatoes dry with a paper towel. Fill each tomato with the beef and avocado mixture, packing it lightly.
6. Place the stuffed tomatoes in a baking dish. Bake for 15-20 minutes, until the tomatoes are tender and the cheese is melted. Tip: For a golden top, broil for the last 2 minutes.

Cool for a few minutes before serving. The contrast between the warm, cheesy filling and the cool, fresh tomato is irresistible. Try serving them on a bed of greens for a colorful plate.

Beef and Almond Flour Protein Muffins

So, you’re looking for a protein-packed snack that’s both delicious and easy to make? These beef and almond flour protein muffins are just what you need. They’re perfect for meal prep, post-workout fuel, or a quick grab-and-go breakfast.

Ingredients

• For the muffins:
  • 1 lb ground beef
  • 1 cup almond flour
  • 2 eggs
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup chopped onions
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1/2 tsp black pepper

Instructions

1. Preheat your oven to 375°F and grease a muffin tin with olive oil.
2. In a skillet over medium heat, cook the ground beef until no longer pink, about 5-7 minutes. Tip: Drain excess fat for a leaner muffin.
3. Add the chopped onions to the skillet and cook for another 2 minutes until softened.
4. In a large bowl, mix the cooked beef and onions with almond flour, eggs, cheddar cheese, garlic powder, salt, and pepper until well combined. Tip: Let the mixture sit for 5 minutes to allow the almond flour to absorb moisture.
5. Scoop the mixture into the prepared muffin tin, filling each cup to the top.
6. Bake for 20-25 minutes, or until the muffins are firm and golden brown on top. Tip: Insert a toothpick into the center of a muffin; if it comes out clean, they’re done.
7. Let the muffins cool in the tin for 5 minutes before transferring to a wire rack.

You’ll love the savory flavor and moist texture of these muffins. Try serving them with a side of salsa or avocado for an extra kick.

High Protein Beef and Pea Shoot Salad

Feeling like you need a meal that’s both hearty and healthy? This high protein beef and pea shoot salad is your answer. It’s packed with flavor, easy to whip up, and perfect for those days when you want something nutritious without sacrificing taste.

Ingredients

• For the salad:
  • 1 lb lean ground beef
  • 2 cups fresh pea shoots
  • 1 cup cherry tomatoes, halved
  • 1/2 red onion, thinly sliced
• For the dressing:
  • 2 tbsp olive oil
  • 1 tbsp apple cider vinegar
  • 1 tsp honey
  • Salt and pepper to taste

Instructions

1. Heat a large skillet over medium-high heat. Add the ground beef, breaking it apart with a spoon. Cook for 5-7 minutes until no pink remains. Tip: Drain excess fat for a lighter salad.
2. While the beef cooks, prepare the dressing. In a small bowl, whisk together olive oil, apple cider vinegar, honey, salt, and pepper. Set aside.
3. In a large bowl, combine the cooked beef, pea shoots, cherry tomatoes, and red onion. Tip: Let the beef cool slightly to keep the greens crisp.
4. Drizzle the dressing over the salad and toss gently to combine. Tip: Add dressing just before serving to prevent wilting.

Dig into this salad for a satisfying crunch from the pea shoots and a sweet, tangy kick from the dressing. Serve it with a slice of crusty bread to soak up all the delicious flavors.

Conclusion

Whether you’re meal prepping or seeking post-workout fuel, these 24 high-protein ground beef recipes are a game-changer for fitness lovers. We’ve curated a mix of easy, flavorful dishes to keep your meals exciting and nutritious. Dive in, try these recipes, and don’t forget to share your favorites in the comments or pin them on Pinterest for later. Happy cooking!

Bella Bacinos