33 Budget-Friendly Ground Beef Recipes for Easy Family Meals

Ingredients:

• 1 lb (450g) ground beef
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 teaspoon garlic (minced)
• 1 cup broccoli florets
• 1 bell pepper (sliced)
• 1/2 cup snap peas
• 2 tablespoons vegetable oil (for cooking)
• 1-2 cups rice or noodles (for serving)

Instructions:

1. Prepare the Rice or Noodles:
   • Cook your rice or noodles according to the package instructions and set aside.
2. Cook the Ground Beef:
   • Heat a large pan or wok over medium-high heat. Add 1 tablespoon of vegetable oil.
   • Once the oil is hot, add the ground beef and cook until browned, breaking it up with a spoon as it cooks. Drain any excess fat.
3. Add Vegetables:
   • To the same pan, add another tablespoon of vegetable oil.
   • Toss in the broccoli, bell pepper, and snap peas. Stir-fry for 3-4 minutes until the vegetables are tender but still crisp.
4. Flavor the Stir-Fry:
   • Add the minced garlic and cook for an additional 30 seconds until fragrant.
   • Stir in the soy sauce and sesame oil, making sure the beef and vegetables are evenly coated. Cook for another 1-2 minutes.
5. Serve:
   • Serve the stir-fry over your cooked rice or noodles. Enjoy your quick, healthy meal!

This recipe should take less than 30 minutes to make, making it a perfect weeknight dinner!

Ingredients:

• 1 lb (450g) ground beef
• 1 medium onion (chopped)
• 2 cloves garlic (minced)
• 2 cups elbow macaroni (or any pasta of your choice)
• 1 can (15 oz) diced tomatoes (drained)
• 1 cup ketchup
• 1 tablespoon mustard
• 1/2 cup shredded cheddar cheese (for the casserole)
• 1/2 cup shredded mozzarella cheese (for topping)
• Salt and pepper (to taste)
• 1 tablespoon olive oil (for cooking)

Instructions:

1. Cook the Pasta:
   • Cook the elbow macaroni (or your preferred pasta) according to the package instructions. Drain and set aside.
2. Prepare the Beef Mixture:
   • In a large skillet, heat the olive oil over medium heat.
   • Add the ground beef, cooking until browned, breaking it up as it cooks.
   • Stir in the chopped onion and garlic, cooking for an additional 3-4 minutes until softened.
3. Make the Sauce:
   • Add the diced tomatoes, ketchup, mustard, and salt and pepper to the beef mixture. Stir everything together and let it simmer for 5-7 minutes until the sauce thickens slightly.
4. Assemble the Casserole:
   • Preheat your oven to 375°F (190°C).
   • In a large mixing bowl, combine the cooked pasta and beef mixture. Stir until well combined.
   • Transfer the mixture to a greased baking dish and top with shredded cheddar and mozzarella cheese.
5. Bake the Casserole:
   • Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
6. Serve:
   • Let the casserole cool for a few minutes before serving. Enjoy your cheeseburger-inspired comfort meal!

Enjoy:

This cheeseburger casserole is an easy and budget-friendly way to enjoy all the flavors of a cheeseburger in casserole form. Perfect for family dinners or a casual get-together!

Ingredients:

• 4 medium zucchinis
• 1 lb (450g) ground beef
• 1/2 cup marinara sauce
• 1/2 cup shredded mozzarella cheese (for topping)
• 1/4 cup grated Parmesan cheese (optional)
• 1 tablespoon olive oil (for cooking)
• 1 small onion (chopped)
• 2 cloves garlic (minced)
• 1 teaspoon Italian seasoning
• Salt and pepper (to taste)

Instructions:

1. Prepare the Zucchini:
   • Preheat your oven to 375°F (190°C).
   • Slice the zucchinis in half lengthwise and scoop out the center to create a hollowed-out boat shape. You can use a spoon to remove the seeds and flesh, leaving a 1/4-inch border around the edges. Set the zucchini boats aside.
2. Cook the Beef Filling:
   • Heat the olive oil in a large skillet over medium heat.
   • Add the ground beef and cook until browned, breaking it up as it cooks.
   • Add the chopped onion and minced garlic, cooking for 3-4 minutes until the onion is soft.
   • Stir in the marinara sauce, Italian seasoning, salt, and pepper. Let the mixture simmer for 5-7 minutes, allowing the flavors to meld.
3. Stuff the Zucchini Boats:
   • Spoon the beef mixture into the hollowed-out zucchini boats, filling them generously.
4. Bake the Zucchini Boats:
   • Place the stuffed zucchini boats in a baking dish. Sprinkle the shredded mozzarella cheese on top of each boat. Add grated Parmesan if desired.
   • Bake in the preheated oven for 20-25 minutes, or until the zucchini is tender and the cheese is melted and golden.
5. Serve:
   • Let the zucchini boats cool slightly before serving. Enjoy your healthy, flavorful meal!

Enjoy:

These beef-stuffed zucchini boats are a great low-carb option that doesn’t skimp on flavor. They’re hearty, satisfying, and a fun way to enjoy a veggie-packed dinner!

Ingredients:

• 1 lb (450g) ground beef
• 1 medium onion (chopped)
• 2 cloves garlic (minced)
• 1 cup carrots (diced)
• 1 cup celery (diced)
• 1 can (15 oz) diced tomatoes
• 4 cups beef broth (or chicken broth)
• 1 cup elbow macaroni (or any pasta of your choice)
• 1 teaspoon dried oregano
• Salt and pepper (to taste)
• 1 tablespoon olive oil (for cooking)

Instructions:

1. Cook the Beef and Vegetables:
   • In a large pot, heat the olive oil over medium heat.
   • Add the ground beef and cook until browned, breaking it up as it cooks.
   • Add the chopped onion, garlic, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender.
2. Add the Broth and Tomatoes:
   • Stir in the diced tomatoes and beef broth. Bring the mixture to a boil, then reduce the heat and let it simmer for 10 minutes, allowing the flavors to combine.
3. Cook the Pasta:
   • Add the elbow macaroni to the soup and stir. Let it simmer for an additional 8-10 minutes, or until the pasta is tender.
4. Season the Soup:
   • Stir in the oregano, and season with salt and pepper to taste.
5. Serve:
   • Ladle the soup into bowls and serve with a slice of crusty bread on the side. Enjoy your warm, comforting meal!

Enjoy:

This Beef and Macaroni Soup is perfect for a chilly evening. It’s hearty, satisfying, and easy to make, with lots of veggies and pasta to fill you up! The leftovers taste even better the next day, so be sure to make extra!

Ingredients:

• 1 lb (450g) ground beef
• 1/2 cup breadcrumbs (preferably Italian-style)
• 1/4 cup grated Parmesan cheese
• 1 large egg
• 2 cloves garlic (minced)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil (for frying, optional)
• 1 cup marinara sauce (optional, for serving)

Instructions:

1. Prepare the Meatball Mixture:
   • In a large mixing bowl, combine the ground beef, breadcrumbs, grated Parmesan, egg, minced garlic, oregano, basil, salt, and pepper.
   • Mix everything together until fully combined. Be careful not to overwork the meat, as it can make the meatballs tough.
2. Form the Meatballs:
   • Roll the meat mixture into 1-inch meatballs (or slightly larger if you prefer).
   • Place the meatballs on a baking sheet lined with parchment paper.
3. Cook the Meatballs:
   • Option 1: Baking – Preheat your oven to 375°F (190°C). Bake the meatballs in the preheated oven for 20-25 minutes, or until they are cooked through and lightly browned on the outside.
   • Option 2: Frying – Heat the olive oil in a large skillet over medium heat. Add the meatballs and cook in batches, turning them occasionally, until they are browned on all sides and cooked through, about 10-12 minutes.
4. Serve:
   • Serve the meatballs with marinara sauce over spaghetti, in a sub roll with sauce and cheese, or as a party appetizer with toothpicks for dipping.

Enjoy:

These homemade ground beef meatballs are super versatile and easy to make. Whether you’re serving them over pasta, in sandwiches, or as a snack, they’re always a crowd-pleaser!

Ingredients:

• 1 lb (450g) ground beef
• 1 packet taco seasoning (or homemade seasoning)
• 1/2 cup water (for the taco seasoning)
• 4 large flour tortillas
• 2 cups shredded cheddar cheese (or a blend of cheddar and Monterey Jack)
• 1 tablespoon olive oil (for cooking)
• Salsa and guacamole (for dipping)

Instructions:

1. Cook the Ground Beef:
   • In a large skillet, heat the olive oil over medium heat.
   • Add the ground beef and cook, breaking it up with a spoon, until browned and cooked through.
   • Drain any excess fat and stir in the taco seasoning and water. Simmer for 5 minutes until the mixture is well combined and the sauce thickens.
2. Assemble the Quesadillas:
   • Lay a tortilla flat on a clean surface. Sprinkle a generous amount of shredded cheese on half of the tortilla.
   • Spoon some of the seasoned ground beef mixture over the cheese.
   • Fold the tortilla in half to form a half-moon shape.
3. Cook the Quesadillas:
   • Heat a large skillet or griddle over medium heat.
   • Place the folded quesadilla in the pan and cook for 2-3 minutes per side, or until the tortilla is golden brown and crispy, and the cheese has melted inside.
   • Repeat with the remaining tortillas and filling.
4. Serve:
   • Slice the quesadillas into wedges and serve with salsa and guacamole on the side for dipping.

Enjoy:

These Beef and Cheese Quesadillas are quick, easy, and totally customizable. They make a fun, satisfying meal that’s perfect for busy weeknights or casual family dinners!

Ingredients:

• 1 lb (450g) ground beef
• 2 cloves garlic (minced)
• 1-inch piece of ginger (grated)
• 4 cups shredded cabbage (green or Napa cabbage)
• 2 tablespoons soy sauce
• 1 teaspoon sesame oil
• 1 tablespoon olive oil (for cooking)
• Salt and pepper (to taste)
• 2 green onions (chopped, optional for garnish)
• Cooked rice (for serving, optional)

Instructions:

1. Cook the Ground Beef:
   • Heat the olive oil in a large skillet or wok over medium heat.
   • Add the ground beef and cook, breaking it up as it cooks, until browned and cooked through.
   • Drain any excess fat and season with salt and pepper.
2. Add Garlic and Ginger:
   • Stir in the minced garlic and grated ginger. Cook for another 1-2 minutes until fragrant.
3. Add Cabbage:
   • Toss in the shredded cabbage and stir well. Cook for 5-7 minutes, or until the cabbage has softened but still has a slight crunch.
4. Season the Stir-Fry:
   • Add the soy sauce and sesame oil to the pan, stirring to coat everything evenly. Let the mixture cook for another 2-3 minutes, allowing the flavors to meld together.
5. Serve:
   • Serve the stir-fry over cooked rice for a complete meal, or enjoy it as-is for a low-carb option. Garnish with chopped green onions, if desired.

Enjoy:

This Beef and Cabbage Stir-Fry is a quick, healthy, and flavorful dinner option. It’s budget-friendly, packed with veggies, and can be made in under 30 minutes—perfect for busy weeknights!

Ingredients:

• 1 lb (450g) ground beef
• 1 packet taco seasoning or homemade seasoning
• 1/2 cup water (for the seasoning)
• 2 cups shredded cheddar cheese (or a blend of cheddar and Monterey Jack)
• 8 small flour or corn tortillas
• 2 cups enchilada sauce (store-bought or homemade)
• 1/2 cup sour cream (for serving)
• 1/2 cup guacamole (for serving)
• Olive oil (for frying tortillas, optional)

Instructions:

1. Cook the Ground Beef:
   • In a large skillet, cook the ground beef over medium heat, breaking it up with a spoon as it cooks, until browned and cooked through.
   • Drain any excess fat, then stir in the taco seasoning and water. Simmer for 5 minutes until the mixture thickens and becomes flavorful.
2. Prepare the Tortillas:
   • If using corn tortillas, lightly fry them in a little oil for a few seconds on each side to soften. This helps prevent them from breaking when rolled.
   • For flour tortillas, you can skip the frying step and use them directly.
3. Assemble the Enchiladas:
   • Preheat your oven to 350°F (175°C).
   • Place a tortilla flat on a surface, then spoon a generous amount of the ground beef mixture in the center. Top with a small handful of shredded cheese.
   • Roll up the tortilla and place it seam-side down in a baking dish. Repeat with the remaining tortillas.
4. Top with Enchilada Sauce:
   • Pour the enchilada sauce evenly over the top of the rolled tortillas, ensuring they are well covered. Sprinkle the remaining shredded cheese over the sauce.
5. Bake:
   • Bake the enchiladas in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly, and the edges of the tortillas are golden.
6. Serve:
   • Serve the enchiladas with sour cream and guacamole on the side for a delicious, restaurant-quality meal.

Enjoy:

Beef enchiladas are a perfect balance of savory ground beef, melted cheese, and zesty enchilada sauce. They’re easy to make, family-friendly, and perfect for a quick weeknight dinner!

Ingredients:

• 1 lb (450g) ground beef
• 1 medium onion (chopped)
• 2 cloves garlic (minced)
• 2 medium carrots (peeled and chopped)
• 2 celery stalks (chopped)
• 2 medium potatoes (peeled and diced)
• 1 can (14.5 oz) diced tomatoes
• 4 cups beef broth
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• Salt and pepper (to taste)
• 1 tablespoon olive oil (for cooking)
• 1 cup frozen peas (optional)
• Fresh parsley (chopped, for garnish)

Instructions:

1. Brown the Ground Beef:
   • In a large pot or Dutch oven, heat the olive oil over medium heat.
   • Add the ground beef, breaking it up with a spoon as it cooks, and cook until browned and cooked through. Drain any excess fat.
2. Sauté the Vegetables:
   • Add the chopped onion, garlic, carrots, and celery to the pot with the beef. Sauté for 5-7 minutes, until the vegetables start to soften.
3. Add the Broth and Tomatoes:
   • Stir in the diced potatoes, diced tomatoes, beef broth, dried thyme, oregano, salt, and pepper.
   • Bring the soup to a boil, then reduce the heat to low and simmer for 20-25 minutes, or until the potatoes and vegetables are tender.
4. Add Peas (Optional):
   • If using, add the frozen peas and simmer for an additional 5 minutes until they are heated through.
5. Serve:
   • Ladle the soup into bowls and garnish with fresh parsley, if desired.

Enjoy:

This Hamburger Soup is a comforting, hearty, and nutritious meal that’s perfect for chilly evenings. It’s easy to make and great for using up leftover veggies—plus, it’s sure to please the whole family!

Ingredients:

• 1 lb (450g) ground beef
• 1 medium onion (chopped)
• 1 cup mushrooms (sliced)
• 2 cloves garlic (minced)
• 1 cup beef broth
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Dijon mustard (optional)
• 1/2 cup sour cream
• 2 tablespoons flour (for thickening)
• 2 tablespoons butter or olive oil (for cooking)
• Salt and pepper (to taste)
• 3 cups cooked egg noodles (for serving)
• Fresh parsley (chopped, for garnish)

Instructions:

1. Brown the Ground Beef:
   • In a large skillet, heat the butter or olive oil over medium heat.
   • Add the ground beef and cook, breaking it up as it browns, until it is fully cooked. Drain any excess fat and season with salt and pepper.
2. Cook the Vegetables:
   • Add the chopped onion, garlic, and sliced mushrooms to the skillet. Cook for 5-7 minutes until the mushrooms are tender and the onions are translucent.
3. Make the Sauce:
   • Stir in the flour and cook for 1 minute to form a roux.
   • Gradually add the beef broth, stirring constantly to avoid lumps. Bring the mixture to a simmer, then reduce the heat to low.
   • Stir in the Worcestershire sauce, Dijon mustard (if using), and sour cream. Simmer for an additional 3-4 minutes until the sauce thickens and is creamy.
4. Serve:
   • Spoon the beef stroganoff over the cooked egg noodles and garnish with fresh parsley.

Enjoy:

This Ground Beef Stroganoff is a rich, creamy, and comforting dish that’s quick to make yet feels like a special treat. Perfect for a cozy family dinner on a busy evening!

Ingredients:

• 1 lb (450g) ground beef
• 1 medium onion (chopped)
• 2 cloves garlic (minced)
• 1 cup carrots (chopped)
• 1 cup green beans (fresh or frozen)
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 can (10.5 oz) cream of mushroom soup (or cream of chicken)
• 1/2 cup beef broth
• 2 cups shredded cheddar cheese (or your favorite cheese)
• 1 teaspoon dried thyme
• 1/2 teaspoon paprika
• Salt and pepper (to taste)
• 1 tablespoon olive oil (for cooking)
• 1 1/2 cups mashed potatoes (optional, for topping)

Instructions:

1. Cook the Ground Beef:
   • Preheat your oven to 350°F (175°C).
   • In a large skillet, heat olive oil over medium heat. Add the ground beef and cook, breaking it up as it browns, until fully cooked. Drain excess fat, and season with salt, pepper, thyme, and paprika.
2. Add the Vegetables:
   • Stir in the chopped onions, garlic, carrots, green beans, and corn. Cook for 5-7 minutes until the vegetables start to soften.
3. Make the Sauce:
   • Stir in the cream of mushroom soup and beef broth. Bring to a simmer, then reduce the heat to low and let it cook for another 5 minutes, ensuring everything is well mixed.
4. Assemble the Casserole:
   • Transfer the beef and vegetable mixture into a greased 9×13-inch baking dish.
   • Top with shredded cheese. If you’re using mashed potatoes, spread them evenly over the top of the casserole as well, followed by the cheese.
5. Bake:
   • Bake for 20-25 minutes until the cheese is melted and bubbly, and the casserole is golden.
6. Serve:
   • Let the casserole cool slightly before serving. Pair with a simple side salad for a complete meal.

Enjoy:

This Beef and Vegetable Casserole is a comforting, filling, and easy-to-make dish that brings together hearty ground beef and vegetables topped with gooey cheese. It’s a perfect one-pan meal for busy nights!

Beef and Cornbread Pie

Ingredients:

• 1 lb (450g) ground beef
• 1 medium onion (chopped)
• 2 cloves garlic (minced)
• 1 can (15 oz) diced tomatoes (drained)
• 1 can (4 oz) green chilies (optional for some heat)
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper (to taste)
• 1/2 cup shredded cheddar cheese (optional for added flavor)
• 1 package (8.5 oz) cornbread mix (plus ingredients to make it, usually eggs, milk, or oil)
• 1 tablespoon olive oil (for cooking)
• Fresh parsley or cilantro (for garnish, optional)

Instructions:

1. Cook the Ground Beef:
   • Preheat your oven to 375°F (190°C).
   • In a large skillet, heat olive oil over medium heat. Add the ground beef and cook, breaking it up as it browns, until fully cooked. Drain excess fat.
2. Add the Veggies and Seasoning:
   • Stir in the chopped onion and garlic. Cook for about 3-4 minutes until the onion becomes soft.
   • Add the diced tomatoes, green chilies (if using), chili powder, cumin, paprika, salt, and pepper. Stir to combine and let the mixture simmer for 5-7 minutes.
3. Prepare the Cornbread Batter:
   • While the beef mixture is simmering, prepare the cornbread batter according to the package instructions (usually requires eggs, milk, and oil).
4. Assemble the Pie:
   • Pour the beef mixture into a greased 9×13-inch baking dish, spreading it out evenly. If desired, sprinkle shredded cheddar cheese over the beef.
   • Pour the cornbread batter over the beef layer, spreading it out evenly.
5. Bake:
   • Bake for 25-30 minutes or until the cornbread is golden and a toothpick inserted into the center of the cornbread comes out clean.
6. Serve:
   • Let the pie rest for a few minutes before serving. Garnish with fresh parsley or cilantro for a pop of color.

Enjoy:

This Beef and Cornbread Pie is a delicious fusion of savory ground beef and sweet, fluffy cornbread. It’s perfect for family dinners or when you need a comforting meal that’s easy to make and sure to satisfy!

Ingredients:

• 1 lb (450g) ground beef
• 1 packet taco seasoning (or homemade seasoning with chili powder, cumin, garlic powder, and paprika)
• 1 can (15 oz) black beans (drained and rinsed)
• 3 cups tortilla chips
• 2 cups shredded cheddar cheese (or a blend of your favorite cheeses)
• 1 cup diced tomatoes (optional)
• 1/2 cup diced red onion (optional)
• 1/4 cup sliced jalapeños (optional)
• 1/2 cup sour cream (for topping)
• 1/2 cup guacamole (for topping)
• Fresh cilantro (for garnish, optional)

Instructions:

1. Prepare the Ground Beef:
   • Preheat your oven to 375°F (190°C).
   • In a large skillet, cook the ground beef over medium heat, breaking it up as it cooks. Once browned, drain any excess fat.
   • Add taco seasoning (and a little water if needed) to the beef and simmer for 2-3 minutes until well combined and heated through.
2. Assemble the Nachos:
   • Spread a layer of tortilla chips on a baking sheet or oven-safe dish.
   • Evenly distribute the seasoned ground beef over the chips, then scatter black beans over the top.
   • Sprinkle a generous amount of shredded cheese over the beef and beans.
3. Bake:
   • Bake in the preheated oven for 10-12 minutes, or until the cheese is melted and bubbly.
4. Add Toppings:
   • Remove from the oven and top with diced tomatoes, red onion, and jalapeños (if using). Add a dollop of sour cream and guacamole.
5. Serve:
   • Garnish with fresh cilantro if desired, and serve immediately with extra salsa, sour cream, or guacamole on the side.

Enjoy:

Beef Nachos are perfect for a fun, shareable meal. The savory ground beef and gooey cheese, combined with the crunch of tortilla chips, makes for an irresistible dish that’s perfect for busy nights or game day!

Ingredients:

• 1 lb (450g) ground beef
• 2 cloves garlic (minced)
• 1 tablespoon ginger (grated or minced)
• 2 tablespoons soy sauce
• 1 tablespoon hoisin sauce (optional, for added sweetness)
• 1 tablespoon sesame oil (for cooking)
• 1/2 cup shredded carrots
• 1/4 cup chopped peanuts (optional, for crunch)
• 1 bunch lettuce leaves (butter lettuce, iceberg, or Romaine work best)
• 1/4 cup green onions (sliced, for garnish)
• 1 tablespoon sesame seeds (optional, for garnish)

Instructions:

1. Cook the Ground Beef:
   • Heat sesame oil in a large skillet over medium heat.
   • Add the ground beef and cook, breaking it up as it browns. Once browned, drain any excess fat.
2. Add Garlic and Ginger:
   • Stir in the minced garlic and ginger. Cook for 1-2 minutes until fragrant.
3. Season the Beef:
   • Add soy sauce and hoisin sauce (if using) to the beef mixture. Stir well to combine and cook for an additional 2-3 minutes.
4. Prepare the Lettuce Wraps:
   • While the beef is cooking, separate the lettuce leaves and wash them thoroughly. Pat them dry with a paper towel.
5. Assemble the Wraps:
   • Spoon the cooked ground beef mixture into the center of each lettuce leaf.
   • Top with shredded carrots, chopped peanuts, and a drizzle of hoisin sauce if desired.
6. Serve:
   • Garnish with green onions and sesame seeds for added flavor and crunch.

Enjoy:

These Ground Beef Lettuce Wraps are a delicious, low-carb option that’s light but full of flavor. Perfect for a healthy dinner or a fun appetizer!

Ingredients:

• 1 lb (450g) ground beef
• 1 can (15 oz) black beans (drained and rinsed)
• 1 packet taco seasoning (or homemade taco seasoning)
• 1/2 cup water (or beef broth for extra flavor)
• 8 soft taco-sized tortillas
• 1 cup shredded cheese (cheddar, Mexican blend, or your choice)
• 1/2 cup salsa
• 1/4 cup sour cream (optional)
• 1/2 cup chopped lettuce
• 1/2 cup diced tomatoes
• 1/4 cup diced red onion
• 1/4 cup chopped cilantro (optional)
• Lime wedges (for serving)

Instructions:

1. Cook the Ground Beef:
   • In a large skillet, cook the ground beef over medium heat, breaking it up as it cooks. Once browned, drain any excess fat.
2. Season the Beef:
   • Add taco seasoning to the beef along with 1/2 cup of water (or beef broth) and stir to combine. Let it simmer for 5 minutes until the mixture thickens.
3. Add Black Beans:
   • Stir in the black beans and cook for an additional 2-3 minutes until the beans are heated through and well incorporated into the beef mixture.
4. Assemble the Tacos:
   • Warm the tortillas in a dry skillet or microwave for a few seconds.
   • Spoon the beef and black bean mixture onto each tortilla, then top with shredded cheese, salsa, sour cream (if using), chopped lettuce, diced tomatoes, red onion, and cilantro.
5. Serve:
   • Serve the tacos with lime wedges on the side for a fresh burst of flavor.

Enjoy:

These Beef and Black Bean Tacos are a budget-friendly and delicious meal. They’re hearty, flavorful, and packed with protein—perfect for a quick weeknight dinner!

Ingredients:

• 1 store-bought pizza crust (or homemade if preferred)
• 1/2 lb (225g) ground beef
• 1/2 cup pizza sauce (store-bought or homemade)
• 1 1/2 cups shredded mozzarella cheese
• 1/4 cup shredded cheddar cheese (optional for extra flavor)
• 1/4 cup diced onions (optional)
• 1/4 cup diced bell peppers (optional)
• 1 teaspoon Italian seasoning (optional, for extra flavor)
• 1/4 teaspoon garlic powder (optional)
• Salt and pepper to taste

Instructions:

1. Prepare the Ground Beef:
   • In a skillet, cook the ground beef over medium heat, breaking it up as it cooks. Once browned, drain any excess fat.
   • Season the beef with a pinch of salt, pepper, and optional garlic powder or Italian seasoning. Stir and set aside.
2. Preheat the Oven:
   • Preheat your oven to 450°F (230°C), or follow the instructions on your pizza crust package for the optimal baking temperature.
3. Assemble the Pizza:
   • Roll out your pizza dough on a baking sheet or pizza stone. Spread a thin layer of pizza sauce over the dough.
   • Evenly distribute the cooked ground beef over the sauce.
   • Add your choice of vegetables like bell peppers and onions for extra flavor and texture.
   • Top with mozzarella cheese and cheddar cheese (if using).
4. Bake the Pizza:
   • Bake the pizza in the preheated oven for 10-12 minutes, or until the crust is golden and crispy, and the cheese is melted and bubbly.
5. Serve:
   • Slice your pizza and enjoy hot! You can sprinkle extra Italian seasoning or fresh basil on top if desired.

Enjoy:

This Ground Beef Pizza is a quick, homemade alternative to delivery, and it’s packed with flavor. Perfect for a fun family dinner or casual get-together!

Ingredients:

• 1 lb (450g) ground beef
• 1 tablespoon olive oil or sesame oil
• 2 cloves garlic, minced
• 1-inch piece of ginger, minced (or 1 teaspoon ground ginger)
• 4 cups broccoli florets (fresh or frozen)
• 3 tablespoons soy sauce (or tamari for gluten-free)
• 1 tablespoon oyster sauce (optional for added flavor)
• 1 tablespoon hoisin sauce (optional)
• 1 tablespoon rice vinegar (optional for a tangy kick)
• 1 tablespoon honey or brown sugar (for a touch of sweetness)
• 1 teaspoon sesame oil (for finishing)
• Salt and pepper to taste
• 2 cups cooked rice or noodles (for serving)

Instructions:

1. Cook the Ground Beef:
   • In a large skillet or wok, heat the olive oil or sesame oil over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon. Once the beef is fully cooked, drain any excess fat.
2. Add the Aromatics:
   • Add the minced garlic and ginger to the skillet with the beef, stirring for about 1 minute until fragrant.
3. Stir-Fry the Broccoli:
   • Toss the broccoli florets into the skillet and cook for 3-4 minutes, stirring occasionally until the broccoli is tender but still crisp. If using fresh broccoli, you may want to add a splash of water and cover to steam it slightly.
4. Make the Stir-Fry Sauce:
   • In a small bowl, mix together soy sauce, oyster sauce, hoisin sauce, rice vinegar, and honey (or brown sugar). Pour this sauce over the beef and broccoli mixture and stir to coat everything evenly. Let it simmer for 2-3 minutes to allow the sauce to thicken slightly.
5. Finish the Dish:
   • Drizzle the sesame oil over the stir-fry and season with salt and pepper to taste.
6. Serve:
   • Serve the Beef and Broccoli Skillet over a bed of rice or noodles for a complete meal.

Enjoy:

This Beef and Broccoli Skillet is a quick, tasty, and nutritious meal that comes together in no time. It’s a great option for busy weeknights and packed with flavor!

Ingredients:

• 1 lb (450g) ground beef
• 1 tablespoon olive oil or butter
• 1 medium onion, diced
• 1 bell pepper, diced
• 1 zucchini, diced
• 1 cup spinach or kale, chopped (optional)
• 8 large eggs
• 1/2 cup milk (or heavy cream for a richer texture)
• 1 cup shredded cheese (cheddar, mozzarella, or a blend)
• Salt and pepper to taste
• 1 teaspoon dried oregano or Italian seasoning (optional)

Instructions:

1. Cook the Ground Beef:
   • In a large oven-safe skillet, heat olive oil or butter over medium heat. Add the ground beef and cook, breaking it up with a spoon, until browned and fully cooked. Drain any excess fat.
2. Sauté the Vegetables:
   • Add the diced onion, bell pepper, and zucchini to the skillet with the beef. Cook for about 5-6 minutes until the vegetables are tender. If using spinach or kale, add it in the last minute and cook until wilted.
3. Prepare the Egg Mixture:
   • In a large bowl, whisk together the eggs, milk, salt, pepper, and oregano or Italian seasoning.
4. Combine and Bake:
   • Pour the egg mixture over the cooked beef and vegetables in the skillet. Stir gently to evenly distribute the ingredients. Sprinkle the shredded cheese evenly over the top.
5. Bake:
   • Preheat your oven to 375°F (190°C). Place the skillet in the oven and bake for 20-25 minutes, or until the eggs are fully set and the top is golden brown. You can check by inserting a knife into the center—it should come out clean.
6. Serve:
   • Let the frittata cool for a few minutes before slicing it into wedges. Serve warm for dinner, or let it cool completely for meal prep.

Enjoy:

This Ground Beef and Veggie Frittata is a versatile, easy meal that can be served for dinner, breakfast, or as part of your weekly meal prep. It’s packed with protein, veggies, and flavor!

Ingredients:

• 1 lb (450g) ground beef
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• 12-15 jumbo pasta shells (uncooked)
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese (plus extra for topping)
• 1/2 cup grated Parmesan cheese
• 1 1/2 cups marinara sauce (or your favorite pasta sauce)

Instructions:

1. Cook the Pasta:
   • Bring a large pot of salted water to a boil. Cook the jumbo pasta shells according to the package instructions until al dente, about 8-10 minutes. Drain and set aside to cool slightly.
2. Cook the Ground Beef:
   • While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add the chopped onion and cook for 3-4 minutes until softened. Add the garlic and cook for another minute until fragrant.
   • Add the ground beef to the skillet, breaking it up with a spoon. Cook until browned and fully cooked, about 6-8 minutes. Season with Italian seasoning, salt, and pepper. Remove from heat.
3. Prepare the Filling:
   • In a medium bowl, combine the cooked beef mixture, ricotta cheese, 1 cup of mozzarella cheese, and Parmesan cheese. Stir well to combine.
4. Stuff the Pasta Shells:
   • Preheat your oven to 375°F (190°C).
   • Fill each cooked pasta shell with the beef and cheese mixture, then arrange them in a greased 9×13-inch baking dish.
5. Assemble the Dish:
   • Pour the marinara sauce evenly over the stuffed shells. Sprinkle the remaining mozzarella cheese over the top.
6. Bake:
   • Cover the baking dish with aluminum foil and bake for 25 minutes. Then remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
7. Serve:
   • Let the stuffed shells cool for a few minutes before serving. Garnish with fresh basil or parsley if desired.

Enjoy:

These Beef and Cheese Stuffed Pasta Shells are a perfect comforting dinner that’s hearty, cheesy, and packed with flavor. Serve them with a side salad and garlic bread for a complete meal!

Ingredients:

• 1 lb (450g) ground beef
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1 (14 oz) can crushed tomatoes
• 1 (6 oz) can tomato paste
• 1 (12 oz) package no-boil lasagna noodles
• 2 cups fresh spinach, chopped (or frozen spinach, thawed and drained)
• 1 1/2 cups ricotta cheese
• 2 cups shredded mozzarella cheese (plus extra for topping)
• 1/2 cup grated Parmesan cheese
• 1 egg, beaten
• 1/4 cup fresh basil or parsley (optional, for garnish)

Instructions:

1. Cook the Ground Beef:
   • Heat olive oil in a large skillet over medium heat. Add chopped onion and cook for 3-4 minutes until softened. Add garlic and cook for another minute until fragrant.
   • Add the ground beef to the skillet and cook until browned, breaking it up with a spoon. Stir in dried basil, oregano, salt, and pepper. Add the crushed tomatoes and tomato paste, and bring to a simmer. Cook for 10-15 minutes, stirring occasionally, to thicken the sauce. Remove from heat.
2. Prepare the Spinach Filling:
   • In a medium bowl, combine ricotta cheese, 1 1/2 cups shredded mozzarella, Parmesan cheese, and beaten egg. Stir in chopped spinach. Mix until well combined. Season with a pinch of salt and pepper.
3. Assemble the Lasagna:
   • Preheat your oven to 375°F (190°C).
   • In a 9×13-inch baking dish, spread a thin layer of the beef mixture on the bottom. Then, add a layer of lasagna noodles. Spread half of the ricotta and spinach mixture over the noodles, followed by another layer of beef mixture. Repeat the layers (noodles, spinach mixture, beef mixture) until all ingredients are used. Finish with a final layer of beef mixture on top.
4. Top with Cheese:
   • Sprinkle the remaining shredded mozzarella cheese on top of the lasagna.
5. Bake:
   • Cover the lasagna with aluminum foil and bake for 25 minutes. Then, remove the foil and bake for another 10 minutes until the top is golden and bubbly.
6. Serve:
   • Allow the lasagna to cool for about 10 minutes before slicing and serving. Garnish with fresh basil or parsley, if desired.

Enjoy:

This Beef and Spinach Lasagna is a delicious, hearty dinner that’s perfect for feeding a crowd or making ahead for leftovers. It’s a great balance of savory beef, creamy ricotta, and nutritious spinach, all layered between tender pasta sheets. Enjoy!

Ingredients:

• 1 lb (450g) ground beef
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 8 oz (225g) mushrooms, sliced
• Salt and pepper to taste
• 2 tablespoons soy sauce (or stir-fry sauce of your choice)
• 2 cups steamed rice (white, brown, or any preferred variety)
• Optional: chopped green onions or sesame seeds for garnish

Instructions:

1. Cook the Ground Beef:
   • Heat olive oil in a large skillet over medium heat. Add minced garlic and cook for 1 minute, until fragrant.
   • Add the ground beef to the skillet and cook, breaking it apart with a spoon, until browned and fully cooked, about 5-7 minutes. Season with salt and pepper to taste.
2. Add the Mushrooms:
   • Stir in the sliced mushrooms and cook for an additional 4-5 minutes until the mushrooms are tender and release their moisture.
3. Add Soy Sauce:
   • Pour the soy sauce (or stir-fry sauce) over the beef and mushrooms. Stir well to coat the mixture and let it simmer for a couple of minutes until heated through.
4. Assemble the Bowls:
   • Divide the steamed rice evenly between bowls. Spoon the beef and mushroom mixture over the rice.
5. Garnish (Optional):
   • If desired, sprinkle with chopped green onions or sesame seeds for an extra touch of flavor.

Enjoy:

This Beef and Mushroom Bowl is a quick, satisfying, and healthy dinner option. The combination of savory ground beef, tender mushrooms, and soy sauce makes it a flavorful, comforting meal. Perfect for busy nights!

Ingredients:

• 1 lb (450g) ground beef
• 1/2 cup cooked rice
• 1 medium onion, finely chopped
• 1 tablespoon garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1 large head of cabbage
• 2 cups tomato sauce
• 1/2 cup beef broth
• 1 tablespoon sugar (optional, for balance)
• 1 tablespoon olive oil (for sautéing)
• 2 tablespoons chopped fresh parsley (for garnish)

Instructions:

1. Prepare the Cabbage:
   • Bring a large pot of water to a boil. Carefully remove the cabbage leaves one at a time, blanching them in the hot water for about 2-3 minutes, until soft. Be sure to trim the thick veins of the cabbage leaves for easier rolling.
   • Set the blanched cabbage leaves aside to cool.
2. Make the Beef Filling:
   • Heat olive oil in a large skillet over medium heat. Add the chopped onion and garlic, cooking for 3-4 minutes until softened and fragrant.
   • Add the ground beef to the skillet, breaking it up with a spoon, and cook until browned, about 5-7 minutes. Season with thyme, oregano, salt, and pepper. Stir in the cooked rice and cook for an additional 2 minutes to combine.
3. Assemble the Cabbage Rolls:
   • Lay a cabbage leaf flat on a clean surface. Place a generous spoonful of the beef mixture in the center of the leaf. Fold the sides of the leaf in, then roll it tightly to enclose the filling. Repeat with the remaining cabbage leaves and beef mixture.
4. Simmer in Tomato Sauce:
   • In a large pot or Dutch oven, pour in the tomato sauce and beef broth. Stir in the sugar (if using) for a slightly sweet balance.
   • Carefully place the cabbage rolls seam-side down in the pot, covering them with the sauce. Bring the sauce to a simmer, cover, and cook for 45-60 minutes, or until the rolls are tender and the flavors have melded together.
5. Serve:
   • Once cooked, remove the rolls from the sauce and arrange them on a platter. Spoon the sauce over the top and garnish with fresh parsley.

Enjoy:

These Beef-Stuffed Cabbage Rolls are hearty, flavorful, and make a perfect special family dinner. The savory beef and rice filling combined with the rich tomato sauce is sure to be a crowd-pleaser. Serve with crusty bread to soak up the delicious sauce!

Ingredients:

• 1 lb (450g) ground beef
• 1 medium onion, chopped
• 1 can (15 oz) mixed vegetables (or frozen mixed veggies)
• 1 can (10.5 oz) cream of mushroom soup (or cream of chicken)
• 1/2 cup shredded cheddar cheese (optional)
• 1 bag (about 32 oz) frozen tater tots
• Salt and pepper to taste
• 1/2 teaspoon garlic powder (optional)
• 1/2 teaspoon onion powder (optional)
• 1 tablespoon olive oil (for cooking)

Instructions:

1. Preheat the Oven:
   • Preheat your oven to 375°F (190°C).
2. Cook the Ground Beef:
   • In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook for 3-4 minutes until softened.
   • Add the ground beef to the skillet, breaking it up with a spoon, and cook until browned, about 5-7 minutes. Drain any excess fat if necessary.
   • Season the beef with salt, pepper, garlic powder, and onion powder. Stir in the mixed vegetables and cook for another 2-3 minutes until the vegetables are heated through.
3. Prepare the Casserole:
   • In a large baking dish (9×13-inch works well), spread the beef and vegetable mixture evenly.
   • Spoon the cream of mushroom soup over the beef and vegetable layer, spreading it evenly with a spoon.
   • If you’re adding cheese, sprinkle it on top of the soup layer.
4. Add the Tater Tots:
   • Arrange the frozen tater tots evenly over the top of the casserole, covering the entire surface.
5. Bake the Casserole:
   • Place the casserole in the preheated oven and bake for 35-40 minutes, or until the tater tots are golden brown and crispy.
6. Serve:
   • Once baked, remove from the oven and let it cool for a few minutes before serving.

Enjoy:

This Ground Beef Tater Tot Casserole is a perfect family dinner that combines comfort food with ease. The savory beef, mixed veggies, creamy sauce, and crispy tots are a winning combination that everyone will love!

Ingredients:

• 1 lb (450g) ground beef
• 2 medium potatoes, diced into small cubes
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon paprika
• 1/2 teaspoon cumin (optional)
• Salt and pepper, to taste
• 4 eggs (for frying)
• Fresh parsley (optional, for garnish)

Instructions:

1. Cook the Potatoes:
   • In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced potatoes and cook for about 10-12 minutes, stirring occasionally, until they’re golden brown and crispy. Season with a pinch of salt and pepper. Remove the potatoes from the skillet and set them aside.
2. Cook the Ground Beef:
   • In the same skillet, add the ground beef and cook over medium-high heat. Break it up with a spoon and cook until browned, about 7-8 minutes. Drain any excess fat if necessary.
3. Add Onions and Garlic:
   • Add the chopped onions and minced garlic to the skillet with the beef. Cook for 3-4 minutes until the onions soften and become fragrant.
4. Season the Hash:
   • Sprinkle paprika, cumin (if using), salt, and pepper over the beef and onion mixture. Stir everything together and cook for an additional 2-3 minutes.
5. Combine Potatoes and Beef:
   • Add the crispy potatoes back into the skillet and stir to combine with the beef mixture. Cook for another 5 minutes to allow the flavors to meld together.
6. Fry the Eggs:
   • In a separate skillet, fry the eggs to your liking (sunny side up or over-easy is recommended).
7. Serve:
   • Plate the beef hash and top with a fried egg on each serving. Garnish with fresh parsley, if desired.

Enjoy:

This Beef Breakfast Hash is a satisfying, filling dish that makes for a great breakfast-for-dinner option. The crispy potatoes, savory beef, and fried egg make it both hearty and flavorful!