18 Delicious Easiest Ground Beef Recipes for Busy Weeknights

Let’s face it, weeknights are hectic, and figuring out what to cook shouldn’t add to the stress. That’s why we’ve rounded up 18 delicious and easiest ground beef recipes that are perfect for those busy evenings. From hearty comfort foods to quick-fix favorites, these meals promise to satisfy without keeping you in the kitchen all night. Keep reading to discover your new go-to weeknight dinner!

Classic Beef Tacos

For those eager to master the art of Mexican cuisine, starting with Classic Beef Tacos is a brilliant choice. This dish combines simplicity with rich flavors, making it a perfect introduction to authentic cooking techniques.

Ingredients

• 1 lb ground beef, 80% lean
• 1 tbsp olive oil
• 1 small white onion, finely diced
• 2 cloves garlic, minced
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1/2 cup beef stock
• 8 corn tortillas
• 1 cup shredded iceberg lettuce
• 1/2 cup diced tomatoes
• 1/4 cup chopped fresh cilantro
• 1/2 cup grated sharp cheddar cheese
• 1 lime, cut into wedges

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add the finely diced white onion and sauté until translucent, approximately 3 minutes, stirring occasionally.
3. Introduce the minced garlic to the skillet, cooking for 1 minute until fragrant, ensuring it doesn’t burn.
4. Increase the heat to medium-high and add the ground beef, breaking it apart with a wooden spoon. Cook until no pink remains, about 5 minutes.
5. Sprinkle the ground cumin, smoked paprika, kosher salt, and black pepper over the beef, stirring to evenly distribute the spices.
6. Pour in the beef stock, reducing the heat to low. Simmer for 10 minutes, allowing the flavors to meld and the liquid to reduce slightly.
7. While the beef simmers, warm the corn tortillas in a dry skillet over medium heat for 30 seconds on each side, keeping them pliable.
8. Assemble the tacos by spooning the beef mixture onto each tortilla, then topping with shredded lettuce, diced tomatoes, chopped cilantro, and grated cheddar cheese.
9. Serve immediately with lime wedges on the side for squeezing over the tacos.

Here, the tacos boast a delightful contrast between the savory, spiced beef and the fresh, crisp toppings. For an extra touch, drizzle with a homemade avocado crema or serve alongside a chilled Mexican beer to elevate the dining experience.

Simple Beef Stroganoff

Delving into the world of comfort food, our Simple Beef Stroganoff stands out with its rich flavors and creamy texture, perfect for a cozy dinner. This guide will walk you through each step to ensure a delicious outcome.

Ingredients

• 1 lb sirloin steak, thinly sliced against the grain
• 2 tbsp clarified butter
• 1 cup yellow onions, finely diced
• 2 cloves garlic, minced
• 8 oz cremini mushrooms, sliced
• 1 tbsp Dijon mustard
• 1 cup beef stock
• 1/2 cup sour cream
• 1 tbsp all-purpose flour
• 1/2 tsp smoked paprika
• Salt, to precise measurement (1/2 tsp)
• Freshly ground black pepper, to precise measurement (1/4 tsp)
• 12 oz wide egg noodles
• 2 tbsp fresh parsley, chopped

Instructions

1. Heat clarified butter in a large skillet over medium-high heat until shimmering.
2. Add thinly sliced sirloin steak, searing for 2 minutes per side until browned. Remove and set aside.
3. In the same skillet, add finely diced yellow onions, cooking for 3 minutes until translucent.
4. Stir in minced garlic and sliced cremini mushrooms, cooking for 5 minutes until mushrooms release their moisture.
5. Sprinkle all-purpose flour over the vegetables, stirring to coat evenly.
6. Gradually pour in beef stock, stirring constantly to avoid lumps.
7. Add Dijon mustard, smoked paprika, salt, and freshly ground black pepper, simmering for 5 minutes until slightly thickened.
8. Reduce heat to low, stir in sour cream until fully incorporated.
9. Return seared steak to the skillet, simmering gently for 2 minutes to warm through.
10. Meanwhile, cook wide egg noodles according to package instructions until al dente.
11. Serve the beef stroganoff over cooked noodles, garnished with chopped fresh parsley.

Zesty and rich, this Simple Beef Stroganoff boasts a velvety sauce clinging to tender noodles, with the earthy depth of mushrooms and a hint of smokiness. For an elegant twist, serve atop a bed of roasted garlic mashed potatoes.

Quick Beef and Broccoli Stir-Fry

Busy weeknights call for dishes that are both quick to prepare and satisfying, and this Quick Beef and Broccoli Stir-Fry fits the bill perfectly. With a few simple steps, you’ll have a flavorful meal that’s sure to please.

Ingredients

• 1 lb flank steak, thinly sliced against the grain
• 3 cups broccoli florets, blanched
• 2 tbsp clarified butter
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1/4 cup soy sauce
• 2 tbsp brown sugar
• 1 tbsp cornstarch
• 1/2 cup beef broth
• 1 tbsp sesame oil

Instructions

1. In a small bowl, whisk together soy sauce, brown sugar, cornstarch, and beef broth to create the sauce. Set aside.
2. Heat clarified butter in a large skillet over medium-high heat until shimmering.
3. Add thinly sliced flank steak to the skillet, searing for 2 minutes per side until browned. Remove and set aside.
4. In the same skillet, add minced garlic and grated ginger, sautéing for 30 seconds until fragrant.
5. Add blanched broccoli florets to the skillet, stirring to combine with the garlic and ginger.
6. Pour the prepared sauce over the broccoli, stirring continuously until the sauce thickens, about 2 minutes.
7. Return the seared flank steak to the skillet, tossing to coat evenly with the sauce and broccoli.
8. Drizzle with sesame oil, remove from heat, and serve immediately.

Great for a quick dinner, this stir-fry boasts tender beef and crisp-tender broccoli coated in a rich, savory-sweet sauce. Serve over steamed jasmine rice or alongside a crisp Asian slaw for a complete meal.

Easy Homemade Beef Burgers

Mastering the art of the perfect beef burger at home is simpler than you might think, especially with this straightforward guide that walks you through each step with precision.

Ingredients

• 1 lb ground chuck beef (80% lean)
• 1 tbsp Worcestershire sauce
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tbsp clarified butter
• 4 brioche burger buns, lightly toasted

Instructions

1. In a large mixing bowl, gently combine the ground chuck beef with Worcestershire sauce, kosher salt, and black pepper until just incorporated. Tip: Overmixing can lead to tough burgers.
2. Divide the mixture into 4 equal portions and shape each 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 a cast-iron skillet over medium-high heat and add the clarified butter, swirling to coat the pan evenly.
4. Place the patties in the skillet and cook for 4 minutes on the first side without disturbing to achieve a perfect sear.
5. Flip the patties and cook for an additional 3-4 minutes for medium-rare, or until the internal temperature reaches 130°F. Tip: Use a meat thermometer for accuracy.
6. Remove the patties from the skillet and let them rest on a wire rack for 5 minutes to allow the juices to redistribute.
7. Serve each patty on a lightly toasted brioche bun with your choice of toppings.

Outstanding in both flavor and texture, these burgers boast a juicy interior with a beautifully caramelized crust. For an extra touch of indulgence, top with a slice of aged cheddar and a dollop of garlic aioli.

One-Pot Beef Pasta

Perfect for those evenings when you crave something hearty yet straightforward, this One-Pot Beef Pasta combines rich flavors and simple cleanup. Let’s walk through the process together, ensuring every step is clear and manageable, even for beginners.

Ingredients

• 1 tbsp extra virgin olive oil
• 1 lb grass-fed ground beef
• 1 medium yellow onion, finely diced
• 3 cloves garlic, minced
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1 tsp dried oregano
• 1/2 tsp crushed red pepper flakes
• 1 28-oz can San Marzano tomatoes, hand-crushed
• 4 cups beef bone broth
• 12 oz fusilli pasta
• 1/2 cup freshly grated Parmigiano-Reggiano
• 1/4 cup heavy cream
• Fresh basil leaves, for garnish

Instructions

1. Heat the extra virgin olive oil in a large, heavy-bottomed pot over medium-high heat until shimmering.
2. Add the grass-fed ground beef, breaking it apart with a wooden spoon, and cook until no pink remains, about 5 minutes.
3. Stir in the finely diced yellow onion and minced garlic, cooking until the onion is translucent, about 3 minutes.
4. Season with sea salt, freshly ground black pepper, dried oregano, and crushed red pepper flakes, stirring to combine.
5. Pour in the hand-crushed San Marzano tomatoes and beef bone broth, bringing the mixture to a gentle boil.
6. Add the fusilli pasta, stirring to submerge, and reduce the heat to maintain a simmer. Cover and cook for 10 minutes.
7. Uncover, stir in the freshly grated Parmigiano-Reggiano and heavy cream, and cook for an additional 2 minutes until the pasta is al dente and the sauce has thickened.
8. Remove from heat and let stand for 2 minutes to allow the flavors to meld.

One-Pot Beef Pasta emerges with a velvety sauce clinging to each noodle, offering a balance of richness and spice. Serve it in shallow bowls, garnished with fresh basil leaves, for a touch of brightness against the deep, savory flavors.

Beef and Cheese Quesadillas

When you’re craving something cheesy, hearty, and utterly satisfying, beef and cheese quesadillas are the answer. This recipe breaks down the process into simple, foolproof steps, ensuring even beginners can achieve delicious results.

Ingredients

• 1 lb ground beef, preferably grass-fed
• 1 tbsp clarified butter
• 1/2 cup diced white onion
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 4 large flour tortillas
• 2 cups shredded Monterey Jack cheese
• 1/4 cup chopped fresh cilantro
• 1 tbsp olive oil

Instructions

1. Heat a large skillet over medium-high heat and add the clarified butter, allowing it to melt evenly.
2. Add the diced white onion to the skillet, sautéing until translucent, about 3 minutes, stirring occasionally to prevent burning.
3. Introduce the minced garlic to the skillet, cooking for an additional 30 seconds until fragrant, ensuring it doesn’t brown.
4. Add the ground beef to the skillet, breaking it apart with a wooden spoon, and cook until no pink remains, approximately 5 minutes.
5. Season the beef with ground cumin, smoked paprika, sea salt, and freshly ground black pepper, stirring to combine thoroughly.
6. Remove the skillet from heat and stir in the chopped fresh cilantro, then set aside.
7. Preheat a clean skillet over medium heat and lightly brush one side of a flour tortilla with olive oil.
8. Place the tortilla, oiled side down, in the skillet, then sprinkle 1/2 cup of shredded Monterey Jack cheese evenly over one half of the tortilla.
9. Spoon a quarter of the beef mixture over the cheese, then fold the tortilla in half, pressing gently with a spatula.
10. Cook the quesadilla for 2-3 minutes on each side, or until the tortilla is golden brown and the cheese is fully melted.
11. Repeat the process with the remaining tortillas and filling.

Now, the quesadillas boast a crispy exterior with a molten, cheesy interior, punctuated by the savory depth of spiced beef. Serve them sliced, with a side of fresh salsa or a dollop of sour cream for an extra layer of flavor.

Speedy Beef Chili

On a chilly evening, nothing warms the soul quite like a bowl of hearty beef chili. This Speedy Beef Chili recipe is designed for efficiency without sacrificing depth of flavor, perfect for those nights when time is of the essence but you’re craving something comforting and robust.

Ingredients

• 1 tbsp extra-virgin olive oil
• 1 lb grass-fed ground beef
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tbsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp chipotle powder
• 1 cup organic beef stock
• 1 (14.5 oz) can fire-roasted diced tomatoes
• 1 (15 oz) can kidney beans, drained and rinsed
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Heat the extra-virgin olive oil in a large Dutch oven over medium-high heat until shimmering, about 1 minute.
2. Add the grass-fed ground beef, breaking it apart with a wooden spoon, and cook until browned, about 5 minutes. Tip: For deeper flavor, let the beef develop a slight crust before stirring.
3. Stir in the finely diced yellow onion and minced garlic, cooking until the onion is translucent, about 3 minutes.
4. Add the smoked paprika, ground cumin, and chipotle powder, stirring constantly for 30 seconds to toast the spices. Tip: Toasting spices releases their essential oils, enhancing the chili’s aroma.
5. Pour in the organic beef stock, using the wooden spoon to scrape up any browned bits from the bottom of the pot.
6. Add the fire-roasted diced tomatoes and kidney beans, stirring to combine. Bring to a simmer.
7. Reduce heat to low, cover, and simmer for 20 minutes, stirring occasionally. Tip: A tight-fitting lid ensures the chili cooks evenly and retains moisture.
8. Season with sea salt and freshly ground black pepper, then serve hot.

Zesty with a smoky undertone, this chili boasts a rich texture that’s both hearty and satisfying. Serve it over a bed of steamed quinoa for a modern twist, or with a side of crusty artisan bread to soak up every last drop.

Ground Beef and Rice Casserole

One of the most comforting dishes you can whip up on a busy weeknight is a hearty Ground Beef and Rice Casserole. This recipe is straightforward, satisfying, and packed with flavors that meld beautifully together as they bake.

Ingredients

• 1 lb ground beef, 80% lean
• 1 cup long-grain white rice, uncooked
• 2 cups beef stock, homemade or low-sodium
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tbsp clarified butter
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/2 tsp smoked paprika
• 1/4 cup fresh parsley, finely chopped

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish with clarified butter.
2. In a large skillet over medium heat, brown the ground beef, breaking it apart with a wooden spoon, until no pink remains, about 5-7 minutes.
3. Add the finely diced yellow onion and minced garlic to the skillet, sautéing until the onion is translucent, about 3-4 minutes.
4. Stir in the uncooked long-grain white rice, kosher salt, freshly ground black pepper, and smoked paprika, ensuring the rice is well coated with the flavors.
5. Transfer the mixture to the prepared baking dish and pour the beef stock evenly over the top.
6. Cover tightly with aluminum foil and bake for 45 minutes, or until the rice is tender and has absorbed all the liquid.
7. Remove from the oven and let it stand covered for 5 minutes before fluffing with a fork and garnishing with fresh parsley.

Here’s how it turns out: the rice is perfectly fluffy, absorbing all the savory juices from the beef and stock, while the smoked paprika adds a subtle depth. Serve it straight from the dish for a family-style meal that’s sure to gather everyone around the table.

Beefy Mac and Cheese

When the craving for comfort food hits, nothing satisfies quite like a hearty bowl of Beefy Mac and Cheese. This dish combines the creamy, cheesy goodness of classic macaroni with the rich, savory flavors of ground beef, creating a meal that’s both indulgent and satisfying.

Ingredients

• 8 oz elbow macaroni
• 1 lb ground beef (80/20 blend)
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 2 cups whole milk, warmed
• 2 cups sharp cheddar cheese, freshly grated
• 1/2 cup Parmesan cheese, freshly grated
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/4 tsp freshly ground black pepper
• 1/4 tsp kosher salt

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. Add the elbow macaroni and cook for 8 minutes, or until al dente. Drain and set aside.
2. In a large skillet over medium-high heat, cook the ground beef until browned and no pink remains, about 5 minutes. Drain excess fat and set aside.
3. In the same pot used for the pasta, melt the butter over medium heat. Whisk in the flour and cook for 1 minute to form a roux.
4. Gradually whisk in the warmed milk, ensuring no lumps form. Cook for 3-4 minutes, or until the mixture thickens slightly.
5. Reduce heat to low. Stir in the cheddar and Parmesan cheeses until fully melted and the sauce is smooth.
6. Add the smoked paprika, garlic powder, black pepper, and kosher salt to the cheese sauce, stirring to combine.
7. Fold the cooked macaroni and ground beef into the cheese sauce until evenly coated. Cook for an additional 2 minutes to heat through.

Perfectly creamy with a hint of smokiness, this Beefy Mac and Cheese is a crowd-pleaser. Serve it straight from the pot for a cozy family dinner, or top with breadcrumbs and broil for a crispy finish.

Simple Sloppy Joes

Very few dishes strike the perfect balance between comfort and simplicity quite like Sloppy Joes. This classic American sandwich, with its rich, savory filling, is a weeknight dinner hero that comes together in minutes yet feels indulgent. Let’s break down how to make it from scratch, ensuring every bite is as flavorful as possible.

Ingredients

• 1 tbsp extra-virgin olive oil
• 1 lb ground beef, 80/20 blend
• 1 small yellow onion, finely diced
• 1 small green bell pepper, finely diced
• 2 cloves garlic, minced
• 1 cup tomato sauce
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 1 tbsp brown sugar
• 1 tsp smoked paprika
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 4 brioche buns, lightly toasted

Instructions

1. Heat the extra-virgin olive oil in a large skillet over medium heat until shimmering, about 1 minute.
2. Add the ground beef to the skillet, breaking it apart with a wooden spoon. Cook until no pink remains, about 5 minutes.
3. Stir in the finely diced yellow onion and green bell pepper. Cook until the vegetables are soft, about 4 minutes.
4. Add the minced garlic and cook for 30 seconds, until fragrant.
5. Pour in the tomato sauce and tomato paste, stirring to combine. Simmer for 2 minutes to meld the flavors.
6. Mix in the Worcestershire sauce, brown sugar, smoked paprika, kosher salt, and freshly ground black pepper. Simmer for an additional 5 minutes, stirring occasionally.
7. Toast the brioche buns lightly under a broiler or in a toaster until golden, about 1 minute.
8. Spoon the Sloppy Joe mixture generously onto the bottom halves of the toasted buns. Cover with the top halves and serve immediately.

For an extra touch of luxury, consider topping your Sloppy Joes with a slice of sharp cheddar cheese or a dollop of homemade aioli. The combination of the soft, buttery brioche with the hearty, slightly sweet filling is utterly irresistible, making this dish a surefire hit for any occasion.

Easy Beef Empanadas

Unleash the flavors of Latin America in your kitchen with these Easy Beef Empanadas, a perfect blend of savory filling wrapped in a golden, flaky crust. This guide will walk you through each step to ensure your empanadas are nothing short of spectacular.

Ingredients

• 1 1/2 cups all-purpose flour, plus extra for dusting
• 1/2 teaspoon kosher salt
• 1/2 cup unsalted butter, chilled and cubed
• 1/4 cup ice water
• 1 tablespoon olive oil
• 1/2 pound ground beef, 80% lean
• 1/4 cup finely diced yellow onion
• 1 clove garlic, minced
• 1/2 teaspoon ground cumin
• 1/4 teaspoon smoked paprika
• 1/4 cup beef broth
• 1 large pasture-raised egg, lightly beaten for egg wash

Instructions

1. In a large mixing bowl, whisk together 1 1/2 cups all-purpose flour and 1/2 teaspoon kosher salt.
2. Add 1/2 cup chilled, cubed unsalted butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs.
3. Gradually add 1/4 cup ice water, stirring until the dough comes together. Wrap in plastic and refrigerate for 30 minutes.
4. Heat 1 tablespoon olive oil in a skillet over medium heat. Add 1/2 pound ground beef, breaking it apart with a spoon, and cook until no longer pink, about 5 minutes.
5. Add 1/4 cup finely diced yellow onion and 1 clove minced garlic to the skillet. Cook until the onion is translucent, about 3 minutes.
6. Stir in 1/2 teaspoon ground cumin and 1/4 teaspoon smoked paprika. Pour in 1/4 cup beef broth and simmer until the liquid is reduced, about 2 minutes. Remove from heat and let cool.
7. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
8. On a lightly floured surface, roll out the dough to 1/8-inch thickness. Cut into 6-inch circles.
9. Place a spoonful of the beef mixture onto each dough circle. Fold over and seal the edges with a fork.
10. Brush each empanada with the lightly beaten egg wash. Bake for 20-25 minutes, or until golden brown.

Delight in the contrast of the crispy exterior against the juicy, flavorful beef filling. Serve these empanadas with a side of chimichurri sauce for an extra burst of flavor, or enjoy them as a hearty snack on their own.

Quick Beef and Potato Hash

Breakfast doesn’t have to be boring, and this Quick Beef and Potato Hash is proof. Perfect for those mornings when you’re craving something hearty but short on time, this dish combines savory beef with crispy potatoes for a satisfying meal that’s ready in no time.

Ingredients

• 1 tbsp clarified butter
• 1 cup diced Yukon gold potatoes
• 1/2 lb ground beef, 85% lean
• 1/4 cup finely diced yellow onion
• 1/2 tsp smoked paprika
• 1/4 tsp freshly ground black pepper
• 1/4 tsp sea salt
• 2 pasture-raised eggs, lightly beaten
• 1 tbsp chopped fresh parsley

Instructions

1. Heat clarified butter in a large skillet over medium heat until shimmering, about 1 minute.
2. Add diced Yukon gold potatoes to the skillet, spreading them in an even layer. Cook undisturbed for 5 minutes to allow the bottoms to crisp.
3. Stir the potatoes, then add ground beef, breaking it apart with a wooden spoon. Cook until the beef is no longer pink, about 4 minutes.
4. Add finely diced yellow onion, smoked paprika, freshly ground black pepper, and sea salt. Stir to combine and cook for 2 minutes until the onions are translucent.
5. Push the hash to one side of the skillet. Pour lightly beaten pasture-raised eggs into the empty side. Scramble the eggs until just set, about 1 minute, then fold into the hash.
6. Remove from heat and sprinkle with chopped fresh parsley before serving.

This hash boasts a delightful contrast between the crispy potatoes and tender beef, with the eggs adding a creamy texture. For an extra kick, serve with a side of hot sauce or top with a dollop of sour cream.

Beef and Mushroom Skillet

Gathering around the table for a hearty meal doesn’t get much easier or more satisfying than with this Beef and Mushroom Skillet. Perfect for weeknight dinners, this dish combines rich flavors and simple techniques for a result that’s both comforting and elegant.

Ingredients

• 1 lb grass-fed ground beef
• 2 cups cremini mushrooms, thinly sliced
• 1 tbsp clarified butter
• 1/2 cup yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tsp fresh thyme leaves
• 1/2 cup beef stock
• 1 tbsp Worcestershire sauce
• Salt and freshly ground black pepper

Instructions

1. Heat a large skillet over medium-high heat and add the clarified butter, allowing it to melt and coat the pan evenly.
2. Add the finely diced yellow onion to the skillet, sautéing until translucent, about 3 minutes, stirring occasionally to prevent burning.
3. Introduce the minced garlic and fresh thyme leaves to the skillet, cooking for an additional 30 seconds until fragrant.
4. Increase the heat to high and add the grass-fed ground beef, breaking it apart with a wooden spoon. Cook until browned, about 5 minutes, ensuring no pink remains.
5. Stir in the thinly sliced cremini mushrooms, cooking until they release their moisture and begin to brown, approximately 4 minutes.
6. Pour in the beef stock and Worcestershire sauce, scraping the bottom of the skillet to deglaze and incorporate any browned bits. Simmer for 2 minutes to reduce slightly.
7. Season with salt and freshly ground black pepper to taste, then remove from heat.

Delight in the deep, umami flavors and tender texture of this Beef and Mushroom Skillet, perfect when served over a bed of creamy polenta or alongside crusty bread to soak up the savory sauce. The mushrooms add an earthy note that complements the richness of the beef beautifully.

Easy Meatloaf

Mastering the art of meatloaf begins with understanding its simplicity and versatility. This easy meatloaf recipe is perfect for beginners, offering a straightforward approach to a classic comfort food.

Ingredients

• 1 1/2 lbs ground chuck (80% lean)
• 1 cup fresh breadcrumbs
• 1/2 cup whole milk
• 1/4 cup ketchup
• 1 large pasture-raised egg, lightly beaten
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tbsp Worcestershire sauce
• 1 tsp Dijon mustard
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/2 tsp smoked paprika

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a 9×5-inch loaf pan.
2. In a large mixing bowl, combine the ground chuck, breadcrumbs, milk, ketchup, beaten egg, diced onion, minced garlic, Worcestershire sauce, Dijon mustard, kosher salt, black pepper, and smoked paprika. Mix gently until just combined to avoid a dense meatloaf.
3. Transfer the mixture to the prepared loaf pan, shaping it into an even loaf. For a pro tip, create a slight indentation down the center to prevent cracking.
4. Bake in the preheated oven for 1 hour, or until the internal temperature reaches 160°F (71°C) when checked with a meat thermometer.
5. Let the meatloaf rest for 10 minutes before slicing to allow the juices to redistribute, ensuring a moist and flavorful result.

Classic in flavor with a tender, juicy texture, this meatloaf pairs wonderfully with a side of mashed potatoes or can be reinvented the next day in a sandwich with a smear of aioli for added richness.

Beef and Bean Burritos

Unwrap the flavors of a hearty, comforting classic with these Beef and Bean Burritos, perfect for a weeknight dinner or meal prep. This guide will walk you through each step to ensure your burritos are packed with flavor and wrapped to perfection.

Ingredients

• 1 lb ground beef, 80/20 blend
• 1 cup refried beans, canned
• 1/2 cup yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp kosher salt
• 1/4 tsp black pepper, freshly ground
• 4 large flour tortillas, 10-inch
• 1 cup sharp cheddar cheese, shredded
• 1/4 cup fresh cilantro, chopped

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add diced onion to the skillet, sautéing until translucent, approximately 3 minutes.
3. Stir in minced garlic, ground cumin, smoked paprika, kosher salt, and black pepper, cooking until fragrant, about 30 seconds.
4. Increase heat to medium-high, add ground beef, breaking it apart with a wooden spoon, and cook until no pink remains, roughly 5 minutes.
5. Reduce heat to low, stir in refried beans until fully incorporated and heated through, about 2 minutes. Tip: For a smoother bean texture, warm them slightly before adding to the beef.
6. Warm flour tortillas in a dry skillet over medium heat for 20 seconds per side to make them pliable. Tip: Cover tortillas with a damp towel to keep them warm and flexible.
7. Divide the beef and bean mixture evenly among the tortillas, topping each with shredded cheddar cheese and chopped cilantro.
8. Fold the sides of the tortilla inward, then roll from the bottom up, tucking the filling tightly as you go. Tip: For a crispier exterior, lightly grill the rolled burritos seam-side down for 1-2 minutes.

Rich in texture and flavor, these Beef and Bean Burritos offer a satisfying crunch with each bite, thanks to the perfectly grilled tortilla. Serve them with a side of fresh salsa and a dollop of sour cream for an extra layer of taste and creaminess.

Simple Beef Kabobs

Every cook needs a reliable, flavorful dish that’s as enjoyable to prepare as it is to eat, and these Simple Beef Kabobs fit the bill perfectly. Let’s walk through the process together, ensuring you end up with tender, juicy kabobs every time.

Ingredients

• 1.5 lbs grass-fed beef sirloin, cut into 1-inch cubes
• 1/4 cup extra virgin olive oil
• 2 tbsp freshly squeezed lemon juice
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 large red bell pepper, cut into 1-inch pieces
• 1 large yellow onion, cut into 1-inch pieces

Instructions

1. In a large mixing bowl, whisk together the extra virgin olive oil, freshly squeezed lemon juice, minced garlic, smoked paprika, ground cumin, sea salt, and freshly ground black pepper to create the marinade.
2. Add the grass-fed beef sirloin cubes to the marinade, ensuring each piece is thoroughly coated. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor penetration.
3. Preheat your grill to medium-high heat, approximately 400°F, ensuring the grates are clean and lightly oiled to prevent sticking.
4. Thread the marinated beef cubes, red bell pepper pieces, and yellow onion pieces onto skewers, alternating between ingredients for even cooking and presentation.
5. Place the kabobs on the preheated grill, cooking for 4-5 minutes per side for medium-rare, or until the beef reaches an internal temperature of 135°F for medium.
6. Remove the kabobs from the grill and let them rest for 5 minutes before serving to allow the juices to redistribute.

Vibrant and succulent, these Simple Beef Kabobs boast a smoky depth from the grill, balanced by the brightness of lemon and the earthiness of cumin. Serve them atop a bed of fluffy couscous or alongside a crisp, green salad for a complete meal that’s sure to impress.

Quick Beef and Vegetable Soup

Unveiling the simplicity and heartiness of a classic, this Quick Beef and Vegetable Soup is your go-to for a nourishing meal that doesn’t skimp on flavor or require hours at the stove. Perfect for beginners, this methodical guide ensures a delicious outcome every time.

Ingredients

• 1 tbsp extra virgin olive oil
• 1 lb grass-fed beef chuck, cut into 1-inch cubes
• 1 large yellow onion, finely diced
• 2 cloves garlic, minced
• 2 carrots, peeled and sliced into 1/4-inch rounds
• 2 celery stalks, sliced into 1/4-inch pieces
• 4 cups beef stock, preferably homemade
• 1 cup diced tomatoes, with their juices
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1 bay leaf
• 1/2 cup frozen peas
• 1/2 cup fresh parsley, finely chopped

Instructions

1. Heat the extra virgin olive oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
2. Add the grass-fed beef chuck cubes in a single layer, searing until deeply browned on all sides, approximately 3 minutes per side. Tip: Avoid overcrowding the pot to ensure proper browning.
3. Transfer the seared beef to a plate, leaving the drippings in the pot.
4. Reduce the heat to medium and add the finely diced yellow onion, cooking until translucent, about 5 minutes.
5. Stir in the minced garlic, sliced carrots, and celery, cooking for an additional 3 minutes until the vegetables begin to soften.
6. Pour in the beef stock and diced tomatoes with their juices, scraping the bottom of the pot to release any browned bits. Tip: This step, known as deglazing, adds depth to the soup’s flavor.
7. Return the seared beef to the pot, adding the sea salt, freshly ground black pepper, and bay leaf. Bring to a boil, then reduce to a simmer, covering partially for 20 minutes.
8. After 20 minutes, add the frozen peas and simmer for an additional 5 minutes. Tip: Adding peas towards the end preserves their vibrant color and texture.
9. Remove the bay leaf and stir in the finely chopped fresh parsley before serving.

Kick back and enjoy the rich, comforting flavors of this soup, where the tender beef and crisp vegetables meld beautifully in a savory broth. Serve it with a crusty bread for dipping or over a bed of steamed quinoa for an extra hearty meal.

Easy Beef and Spinach Lasagna

Every home cook needs a reliable lasagna recipe in their repertoire, and this Easy Beef and Spinach Lasagna is a perfect blend of simplicity and flavor, designed to guide you through each step with confidence.

Ingredients

• 1 lb ground beef, 85% lean
• 2 cups whole milk ricotta cheese
• 1 large pasture-raised egg, lightly beaten
• 2 cups fresh spinach, finely chopped
• 3 cups marinara sauce, homemade or premium store-bought
• 12 no-boil lasagna noodles
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 tbsp extra virgin olive oil
• 2 cloves garlic, minced
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1/4 tsp crushed red pepper flakes

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it reaches the correct temperature by the time your lasagna is assembled.
2. In a large skillet over medium heat, warm the extra virgin olive oil. Add the minced garlic and sauté until fragrant, about 30 seconds, being careful not to burn it.
3. Add the ground beef to the skillet, breaking it apart with a wooden spoon. Cook until browned, about 5-7 minutes, then drain excess fat.
4. Stir in the marinara sauce, sea salt, black pepper, and crushed red pepper flakes. Simmer for 5 minutes to meld flavors, then remove from heat.
5. In a mixing bowl, combine the ricotta cheese, lightly beaten egg, and chopped spinach, mixing until evenly incorporated.
6. Spread 1 cup of the meat sauce at the bottom of a 9×13 inch baking dish. Layer 4 no-boil lasagna noodles over the sauce, slightly overlapping.
7. Spread half of the ricotta mixture over the noodles, followed by 1 cup of meat sauce, and 1/2 cup of mozzarella cheese. Repeat the layers, finishing with a final layer of noodles, meat sauce, and the remaining mozzarella and Parmesan cheeses.
8. Cover with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and lightly golden.
9. Let the lasagna rest for 10 minutes before slicing to allow the layers to set.

Perfectly layered with a harmonious blend of creamy ricotta, savory beef, and vibrant spinach, this lasagna offers a comforting texture and depth of flavor. Serve with a crisp green salad and garlic bread for a complete meal that delights the senses.

Conclusion

Whether you’re juggling work, school, or just life in general, these 18 easiest ground beef recipes are your ticket to delicious, stress-free weeknight dinners. From hearty classics to creative twists, there’s something for everyone. We’d love to hear which recipes become your go-to favorites—drop us a comment below! And if you found this roundup helpful, don’t forget to share the love on Pinterest. Happy cooking!