1. Classic Beef Burger

Ingredients:

• 1 pound ground beef
• Salt and pepper to taste
• 4 burger buns
• Lettuce, tomato, onion, and condiments of choice (ketchup, mustard, mayo)

Prep Time:

15 minutes

Instructions:

1. Preheat the grill or stovetop pan.
2. Divide the ground beef into 4 equal portions and shape them into burger patties.
3. Season each patty with salt and pepper.
4. Grill or cook the patties for about 4-5 minutes per side for medium-rare.
5. Toast the burger buns lightly.
6. Assemble the burgers with lettuce, tomato, onion, and your choice of condiments.

Serving:

Serve hot with your favorite side dishes like fries or coleslaw.

 

2. Spaghetti Bolognese

Ingredients:

• 1 pound ground beef
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 12 oz spaghetti
• Grated Parmesan cheese

Prep Time:

30 minutes

Instructions:

1. In a large skillet, brown the ground beef over medium heat.
2. Add chopped onions and minced garlic; sauté until onions are translucent.
3. Stir in crushed tomatoes, basil, oregano, salt, and pepper.
4. Simmer for 20 minutes.
5. Cook the spaghetti according to package instructions.
6. Serve the Bolognese sauce over cooked spaghetti and sprinkle with Parmesan cheese.

Serving:

Garnish with fresh basil and serve with garlic bread.

 

3. Stuffed Bell Peppers

Ingredients:

• 4 bell peppers
• 1 pound ground beef
• 1 cup cooked rice
• 1 onion, diced
• 1 can (15 oz) tomato sauce
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• Shredded cheese for topping

Prep Time:

45 minutes

Instructions:

1. Preheat the oven to 350°F (175°C).
2. Cut the tops off the bell peppers and remove seeds and membranes.
3. In a skillet, brown ground beef with diced onions.
4. Mix cooked rice and Italian seasoning into the beef mixture.
5. Stuff each bell pepper with the beef and rice mixture.
6. Pour tomato sauce over the stuffed peppers.
7. Cover with aluminum foil and bake for 30-35 minutes.
8. Remove the foil, top with shredded cheese, and bake for an additional 5 minutes or until cheese is melted and bubbly.

Serving:

Serve hot with a side salad.

 

4. Beef and Broccoli Stir-Fry

Ingredients:

• 1 pound ground beef
• 2 cups broccoli florets
• 2 cloves garlic, minced
• 1/4 cup soy sauce
• 2 tablespoons brown sugar
• 1 teaspoon sesame oil
• Cooked rice

Prep Time:

25 minutes

Instructions:

1. In a large skillet, brown ground beef over medium-high heat.
2. Add minced garlic and broccoli florets; stir-fry for 3-4 minutes.
3. In a small bowl, mix together soy sauce, brown sugar, and sesame oil.
4. Pour the sauce over the beef and broccoli mixture; stir well.
5. Cook for an additional 2-3 minutes.
6. Serve over cooked rice.

Serving:

Garnish with sesame seeds and sliced green onions.

 

 

5. Mexican Beef Tacos

Ingredients:

• 1 pound ground beef
• 1 packet taco seasoning mix
• 1/2 cup water
• Taco shells
• Shredded lettuce
• Diced tomatoes
• Shredded cheese
• Sour cream
• Salsa

Prep Time:

20 minutes

Instructions:

1. In a skillet, brown ground beef over medium-high heat.
2. Drain excess fat and add taco seasoning mix and water.
3. Simmer for 5-7 minutes until the mixture thickens.
4. Warm the taco shells in the oven.
5. Fill the shells with seasoned beef and top with lettuce, tomatoes, cheese, sour cream, and salsa.

Serving:

Serve hot with your favorite Mexican sides like rice and beans.

 

6. Beef and Mushroom Stroganoff

Ingredients:

• 1 pound ground beef
• 1 onion, chopped
• 8 oz mushrooms, sliced
• 2 cloves garlic, minced
• 1 cup beef broth
• 1 cup sour cream
• 2 tablespoons flour
• Salt and pepper to taste
• Cooked egg noodles

Prep Time:

30 minutes

Instructions:

1. In a large skillet, brown ground beef and onions.
2. Add mushrooms and garlic; cook until mushrooms are tender.
3. Stir in flour and cook for 1-2 minutes.
4. Pour in beef broth and simmer until it thickens.
5. Reduce heat and add sour cream, stirring until well combined.
6. Season with salt and pepper.
7. Serve over cooked egg noodles.

Serving:

Garnish with fresh parsley and serve with steamed vegetables.

 

 

7. Beef and Veggie Stir-Fry

Ingredients:

• 1 pound ground beef
• 2 cups mixed vegetables (bell peppers, carrots, broccoli, etc.)
• 3 tablespoons soy sauce
• 2 tablespoons hoisin sauce
• 1 teaspoon ginger, minced
• 1 teaspoon garlic, minced
• Cooked rice

Prep Time:

25 minutes

Instructions:

1. In a large skillet, brown ground beef over medium-high heat.
2. Remove beef from the skillet and set aside.
3. In the same skillet, stir-fry mixed vegetables until crisp-tender.
4. In a small bowl, mix soy sauce, hoisin sauce, ginger, and garlic.
5. Return beef to the skillet and pour the sauce over.
6. Stir-fry for an additional 2-3 minutes.
7. Serve over cooked rice.

Serving:

Sprinkle with sesame seeds and chopped green onions.

 

8. Beef and Cheese Quesadillas

Ingredients:

• 1 pound ground beef
• 1 packet taco seasoning mix
• 1/2 cup water
• 8 flour tortillas
• 2 cups shredded cheddar cheese
• Salsa and sour cream for dipping

Prep Time:

20 minutes

Instructions:

1. In a skillet, brown ground beef over medium-high heat.
2. Drain excess fat and add taco seasoning mix and water.
3. Simmer for 5-7 minutes until the mixture thickens.
4. Place a tortilla in a skillet, sprinkle with cheese and spoon some beef mixture on top.
5. Top with another tortilla and cook until cheese is melted and tortillas are golden brown.
6. Repeat for the remaining quesadillas.
7. Cut into wedges and serve with salsa and sour cream.

Serving:

Garnish with chopped cilantro and sliced jalapeños if desired.

 

9. Beef and Potato Casserole

Ingredients:

• 1 pound ground beef
• 4 cups sliced potatoes
• 1 onion, chopped
• 1 can (10.75 oz) condensed cream of mushroom soup
• 1 cup milk
• 1 cup shredded cheddar cheese
• Salt and pepper to taste

Prep Time:

40 minutes

Instructions:

1. In a large skillet, brown ground beef and onions.
2. In a greased baking dish, layer sliced potatoes.
3. Spoon beef mixture over the potatoes.
4. In a bowl, mix cream of mushroom soup, milk, half of the cheese, salt, and pepper.
5. Pour the soup mixture over the beef and potatoes.
6. Cover with foil and bake at 375°F (190°C) for 40 minutes.
7. Remove foil, sprinkle with remaining cheese, and bake for an additional 10 minutes or until cheese is bubbly and golden.

Serving:

Serve hot with a side of steamed green beans.

 

10. Korean Beef Bulgogi

Ingredients:

• 1 pound ground beef
• 1/2 cup soy sauce
• 1/4 cup brown sugar
• 2 cloves garlic, minced
• 1 teaspoon ginger, minced
• 1 tablespoon sesame oil
• Green onions, chopped
• Steamed white rice

Prep Time:

30 minutes

Instructions:

1. In a bowl, whisk together soy sauce, brown sugar, garlic, ginger, and sesame oil.
2. In a skillet, brown ground beef over medium-high heat.
3. Pour the sauce over the beef and simmer for 5-7 minutes.
4. Sprinkle with chopped green onions.
5. Serve over steamed white rice.

Serving:

Garnish with sesame seeds and serve with kimchi.

 

 

11. Ground Beef and Spinach Stuffed Peppers

Ingredients:

• 4 bell peppers
• 1 pound ground beef
• 1 cup cooked rice
• 1 cup chopped spinach
• 1/2 cup diced tomatoes
• 1/2 cup shredded mozzarella cheese
• 1 teaspoon Italian seasoning
• Salt and pepper to taste

Prep Time:

40 minutes

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove seeds and membranes.
3. In a skillet, brown ground beef over medium-high heat.
4. Mix in cooked rice, chopped spinach, diced tomatoes, Italian seasoning, salt, and pepper.
5. Stuff each bell pepper with the beef and rice mixture.
6. Sprinkle shredded mozzarella cheese on top.
7. Place the stuffed peppers in a baking dish and cover with aluminum foil.
8. Bake for 30-35 minutes until peppers are tender.

Serving:

Serve hot with a side salad.

 

12. Ground Beef and Potato Skillet

Ingredients:

• 1 pound ground beef
• 4 cups diced potatoes
• 1 onion, chopped
• 1 bell pepper, diced
• 2 cloves garlic, minced
• 1 teaspoon paprika
• Salt and pepper to taste
• Chopped fresh parsley for garnish

Prep Time:

35 minutes

Instructions:

1. In a large skillet, brown ground beef over medium-high heat.
2. Remove beef and set aside.
3. In the same skillet, sauté onions, bell pepper, and garlic until softened.
4. Add diced potatoes and cook until they begin to brown.
5. Return the beef to the skillet, sprinkle with paprika, salt, and pepper.
6. Cover and cook for an additional 15-20 minutes, stirring occasionally.
7. Garnish with chopped fresh parsley before serving.

Serving:

Serve hot as a one-pan meal.

 

13. Beef and Black Bean Tacos

Ingredients:

• 1 pound ground beef
• 1 can (15 oz) black beans, drained and rinsed
• 1 packet taco seasoning mix
• 1/2 cup water
• Taco shells
• Shredded lettuce
• Diced tomatoes
• Shredded cheese
• Salsa and guacamole

Prep Time:

25 minutes

Instructions:

1. In a skillet, brown ground beef over medium-high heat.
2. Drain excess fat and add black beans, taco seasoning mix, and water.
3. Simmer for 5-7 minutes until the mixture thickens.
4. Warm the taco shells in the oven.
5. Fill the shells with the beef and black bean mixture.
6. Top with lettuce, tomatoes, cheese, salsa, and guacamole.

Serving:

Garnish with sliced jalapeños for extra heat.

 

14. Thai Beef Basil Stir-Fry

Ingredients:

• 1 pound ground beef
• 2 tablespoons vegetable oil
• 3 cloves garlic, minced
• 1 red chili pepper, thinly sliced (adjust to taste)
• 1 cup fresh basil leaves
• 2 tablespoons soy sauce
• 1 tablespoon fish sauce
• 1 tablespoon oyster sauce
• 1 teaspoon sugar
• Cooked jasmine rice

Prep Time:

20 minutes

Instructions:

1. In a skillet, heat vegetable oil over medium-high heat.
2. Add minced garlic and sliced chili pepper; sauté for 1-2 minutes.
3. Add ground beef and cook until browned.
4. Stir in soy sauce, fish sauce, oyster sauce, and sugar.
5. Toss in fresh basil leaves and cook for another 2-3 minutes.
6. Serve over cooked jasmine rice.

Serving:

Top with a fried egg and lime wedges for extra flavor.

 

15. Beef and Cornbread Casserole

Ingredients:

• 1 pound ground beef
• 1 onion, chopped
• 1 can (15 oz) corn, drained
• 1 can (15 oz) diced tomatoes
• 1 can (8.5 oz) cornbread mix
• 1/2 cup milk
• 1 egg
• 1 cup shredded cheddar cheese
• Salt and pepper to taste

Prep Time:

40 minutes

Instructions:

1. In a skillet, brown ground beef and onions.
2. Drain excess fat and stir in corn and diced tomatoes.
3. Season with salt and pepper.
4. In a separate bowl, mix cornbread mix, milk, and egg.
5. Pour the cornbread mixture over the beef and vegetables.
6. Sprinkle shredded cheddar cheese on top.
7. Bake at 375°F (190°C) for 25-30 minutes until cornbread is golden and cooked through.

Serving:

Serve hot as a comforting casserole.

 

 

16. Beef and Broccoli Rice Bowl

Ingredients:

• 1 pound ground beef
• 2 cups broccoli florets
• 1/4 cup soy sauce
• 2 tablespoons brown sugar
• 1 teaspoon minced garlic
• 1/2 teaspoon minced ginger
• Cooked white or brown rice

Prep Time:

25 minutes

Instructions:

1. In a large skillet, brown ground beef over medium-high heat.
2. Remove any excess fat.
3. Add broccoli florets and cook until they begin to soften.
4. In a small bowl, mix soy sauce, brown sugar, garlic, and ginger.
5. Pour the sauce over the beef and broccoli.
6. Simmer for an additional 2-3 minutes.
7. Serve over cooked rice.

Serving:

Garnish with sesame seeds and sliced green onions.

 

17. Italian Beef and Cheese Calzones

Ingredients:

• 1 pound ground beef
• 1 cup marinara sauce
• 1 cup shredded mozzarella cheese
• 1/2 cup sliced black olives
• 1/2 cup sliced mushrooms
• 1 package pizza dough
• Olive oil for brushing

Prep Time:

35 minutes

Instructions:

1. In a skillet, brown ground beef over medium-high heat.
2. Drain excess fat and stir in marinara sauce.
3. Roll out pizza dough and cut into 4 equal portions.
4. Spoon beef mixture onto half of each portion.
5. Sprinkle with mozzarella cheese, olives, and mushrooms.
6. Fold the dough over to create a half-moon shape and seal the edges.
7. Brush with olive oil and bake at 400°F (200°C) for 15-20 minutes until golden brown.

Serving:

Serve hot with additional marinara sauce for dipping.

 

18. Beef and Vegetable Noodle Stir-Fry

Ingredients:

• 1 pound ground beef
• 8 oz egg noodles, cooked and drained
• 2 cups mixed vegetables (bell peppers, snap peas, carrots, etc.)
• 1/4 cup soy sauce
• 2 tablespoons hoisin sauce
• 1 tablespoon sesame oil
• 1 teaspoon minced garlic
• 1 teaspoon minced ginger

Prep Time:

30 minutes

Instructions:

1. In a large skillet, brown ground beef over medium-high heat.
2. Remove beef and set aside.
3. In the same skillet, stir-fry mixed vegetables until crisp-tender.
4. Add minced garlic and ginger and cook for 1-2 minutes.
5. Return beef to the skillet.
6. Stir in soy sauce, hoisin sauce, and sesame oil.
7. Toss in cooked egg noodles and cook for an additional 2-3 minutes.

Serving:

Garnish with chopped cilantro and serve hot.

 

19. Beef and Spinach Lasagna

Ingredients:

• 1 pound ground beef
• 9 lasagna noodles, cooked and drained
• 2 cups ricotta cheese
• 2 cups shredded mozzarella cheese
• 1 cup grated Parmesan cheese
• 1 cup chopped spinach
• 1 can (24 oz) marinara sauce
• Salt and pepper to taste

Prep Time:

45 minutes

Instructions:

1. In a skillet, brown ground beef over medium-high heat.
2. Drain excess fat and stir in chopped spinach.
3. In a separate bowl, combine ricotta cheese, 1 cup mozzarella cheese, and 1/2 cup Parmesan cheese.
4. In a greased baking dish, layer cooked lasagna noodles, beef and spinach mixture, ricotta mixture, and marinara sauce.
5. Repeat the layers until all ingredients are used.
6. Top with the remaining mozzarella and Parmesan cheeses.
7. Bake at 375°F (190°C) for 30-35 minutes until bubbly and golden.

Serving:

Allow it to cool slightly before serving.

 

20. Beef and Bean Chili

Ingredients:

• 1 pound ground beef
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (28 oz) crushed tomatoes
• 2 tablespoons chili powder
• 1 teaspoon cumin
• Salt and pepper to taste
• Sour cream and shredded cheddar cheese for garnish

Prep Time:

40 minutes

Instructions:

1. In a large pot, brown ground beef over medium-high heat.
2. Add chopped onions and minced garlic; sauté until onions are translucent.
3. Stir in kidney beans, black beans, crushed tomatoes, chili powder, cumin, salt, and pepper.
4. Simmer for 20-30 minutes.
5. Serve hot with a dollop of sour cream and a sprinkle of shredded cheddar cheese.

Serving:

Garnish with chopped green onions if desired.

21. Beef and Potato Tacos

Ingredients:

• 1 pound ground beef
• 4 cups diced potatoes
• 1 onion, chopped
• 1 packet taco seasoning mix
• 1/2 cup water
• Taco shells
• Shredded lettuce
• Diced tomatoes
• Shredded cheese
• Salsa and guacamole

Prep Time:

30 minutes

Instructions:

1. In a skillet, brown ground beef over medium-high heat.
2. Remove beef and set aside.
3. In the same skillet, sauté onions and diced potatoes until potatoes are tender and golden.
4. Return the beef to the skillet.
5. Mix in taco seasoning mix and water; simmer for 5-7 minutes.
6. Warm the taco shells in the oven.
7. Fill the shells with the beef and potato mixture.
8. Top with lettuce, tomatoes, cheese, salsa, and guacamole.

Serving:

Garnish with fresh cilantro for added flavor.

22. Ground Beef and Pea Curry

Ingredients:

• 1 pound ground beef
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) coconut milk
• 1 cup frozen peas
• Salt and pepper to taste
• Cooked rice

Prep Time:

35 minutes

Instructions:

1. In a large skillet, brown ground beef over medium-high heat.
2. Remove beef and set aside.
3. In the same skillet, sauté onions and garlic until softened.
4. Stir in curry powder and ground cumin.
5. Add diced tomatoes and coconut milk; bring to a simmer.
6. Return the beef to the skillet.
7. Toss in frozen peas and cook for an additional 5-7 minutes.
8. Season with salt and pepper.
9. Serve over cooked rice.

Serving:

Garnish with chopped fresh cilantro.

23. Beef and Mushroom Pot Pie

Ingredients:

• 1 pound ground beef
• 1 onion, chopped
• 8 oz mushrooms, sliced
• 2 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 1 cup beef broth
• 1 cup frozen mixed vegetables
• Salt and pepper to taste
• Pie crust (store-bought or homemade)

Prep Time:

45 minutes

Instructions:

1. In a skillet, brown ground beef over medium-high heat.
2. Remove beef and set aside.
3. In the same skillet, sauté onions, mushrooms, and garlic until mushrooms are tender.
4. Stir in all-purpose flour and cook for 1-2 minutes.
5. Pour in beef broth and simmer until it thickens.
6. Return the beef to the skillet.
7. Add frozen mixed vegetables and cook for an additional 5-7 minutes.
8. Season with salt and pepper.
9. Transfer the mixture into a pie dish and cover with pie crust.
10. Bake at 375°F (190°C) for 30-35 minutes until the crust is golden.

Serving:

Let it cool slightly before slicing and serving.

24. Beef and Rice Stuffed Bell Peppers

Ingredients:

• 4 bell peppers
• 1 pound ground beef
• 1 cup cooked rice
• 1 can (14 oz) diced tomatoes
• 1 teaspoon Italian seasoning
• 1/2 cup shredded cheddar cheese
• Salt and pepper to taste

Prep Time:

50 minutes

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove seeds and membranes.
3. In a skillet, brown ground beef over medium-high heat.
4. Remove beef and set aside.
5. In the same skillet, mix cooked rice, diced tomatoes, Italian seasoning, salt, and pepper.
6. Return the beef to the skillet and stir well.
7. Stuff each bell pepper with the beef and rice mixture.
8. Place the stuffed peppers in a baking dish, cover with foil, and bake for 30-35 minutes.
9. Remove foil, sprinkle with shredded cheddar cheese, and bake for an additional 10 minutes or until cheese is melted and bubbly.

Serving:

Serve hot with a side salad.

25. Beef and Zucchini Noodles with Pesto

Ingredients:

• 1 pound ground beef
• 4 medium zucchinis, spiralized into noodles
• 1/2 cup pesto sauce (store-bought or homemade)
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste

Prep Time:

30 minutes

Instructions:

1. In a skillet, brown ground beef over medium-high heat.
2. Drain excess fat and return beef to the skillet.
3. Add spiralized zucchini noodles and cook for 3-4 minutes until tender.
4. Stir in pesto sauce, mixing until everything is well coated.
5. Season with salt and pepper.
6. Serve hot, garnished with grated Parmesan cheese.

Serving:

Sprinkle with pine nuts for added texture and flavor.

26. Beef and Sweet Potato Hash

Ingredients:

• 1 pound ground beef
• 2 sweet potatoes, peeled and diced
• 1 onion, chopped
• 1 bell pepper, diced
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh parsley for garnish

Prep Time:

35 minutes

Instructions:

1. In a large skillet, brown ground beef over medium-high heat.
2. Remove beef and set aside.
3. In the same skillet, sauté onions, bell pepper, and sweet potatoes until tender and golden.
4. Stir in minced garlic, smoked paprika, salt, and pepper.
5. Return the beef to the skillet and cook for an additional 5 minutes.
6. Garnish with fresh parsley before serving.

Serving:

Serve hot with a fried or poached egg on top for extra richness.

27. Beef and Cabbage Rolls

Ingredients:

• 1 pound ground beef
• 1 cup cooked rice
• 1 onion, chopped
• 1 head of cabbage
• 1 can (15 oz) tomato sauce
• 1 teaspoon Worcestershire sauce
• Salt and pepper to taste
• Sour cream for serving

Prep Time:

60 minutes

Instructions:

1. Core the cabbage and carefully remove individual leaves.
2. Blanch the cabbage leaves in boiling water for 2-3 minutes, then drain and set aside.
3. In a skillet, brown ground beef and onions over medium-high heat.
4. Mix in cooked rice, Worcestershire sauce, salt, and pepper.
5. Place a spoonful of the beef mixture onto each cabbage leaf and roll up, tucking in the sides.
6. Place the cabbage rolls in a baking dish.
7. Mix tomato sauce and Worcestershire sauce; pour over the rolls.
8. Bake at 350°F (175°C) for 25-30 minutes.
9. Serve hot with a dollop of sour cream.

Serving:

Garnish with fresh dill if desired.

28. Korean Beef Bowls

Ingredients:

• 1 pound ground beef
• 1/2 cup soy sauce
• 1/4 cup brown sugar
• 2 cloves garlic, minced
• 1 teaspoon minced ginger
• 1 tablespoon sesame oil
• Sliced green onions for garnish
• Cooked white rice

Prep Time:

25 minutes

Instructions:

1. In a skillet, brown ground beef over medium-high heat.
2. Drain excess fat and set aside.
3. In a bowl, whisk together soy sauce, brown sugar, minced garlic, minced ginger, and sesame oil.
4. Return the beef to the skillet and pour the sauce over it.
5. Cook for an additional 2-3 minutes, allowing the sauce to thicken.
6. Serve over cooked white rice.
7. Garnish with sliced green onions.

Serving:

Add a fried egg on top for extra flavor and richness.

29. Beef and Bean Burritos

Ingredients:

• 1 pound ground beef
• 1 packet taco seasoning mix
• 1/2 cup water
• 1 can (15 oz) refried beans
• 8 large flour tortillas
• Shredded lettuce
• Diced tomatoes
• Shredded cheese
• Sour cream and salsa

Prep Time:

30 minutes

Instructions:

1. In a skillet, brown ground beef over medium-high heat.
2. Drain excess fat and add taco seasoning mix and water.
3. Simmer for 5-7 minutes until the mixture thickens.
4. Warm the flour tortillas.
5. Spread a spoonful of refried beans on each tortilla.
6. Spoon the beef mixture over the beans.
7. Top with lettuce, tomatoes, shredded cheese, sour cream, and salsa.
8. Roll up the tortillas, tucking in the sides.

Serving:

Serve hot with a side of Mexican rice.

30. Beef and Mushroom Risotto

Ingredients:

• 1 pound ground beef
• 1 cup Arborio rice
• 8 oz mushrooms, sliced
• 1 onion, chopped
• 4 cups beef broth
• 1/2 cup dry white wine (optional)
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh parsley for garnish

Prep Time:

40 minutes

Instructions:

1. In a skillet, brown ground beef over medium-high heat.
2. Remove beef and set aside.
3. In the same skillet, sauté onions and mushrooms until tender.
4. Stir in Arborio rice and cook for 2-3 minutes.
5. Pour in white wine and cook until it’s mostly absorbed (if using).
6. Gradually add beef broth, 1/2 cup at a time, stirring constantly until absorbed.
7. Continue adding broth until the rice is tender and creamy.
8. Return the beef to the skillet, mix in grated Parmesan cheese, salt, and pepper.
9. Garnish with fresh parsley before serving.

Serving:

Serve hot as a comforting one-pan meal.

31. Beef and Vegetable Stir-Fried Rice

Ingredients:

• 1 pound ground beef
• 4 cups cooked rice, chilled
• 2 cups mixed vegetables (peas, carrots, corn, bell peppers)
• 3 tablespoons soy sauce
• 2 cloves garlic, minced
• 1 teaspoon sesame oil
• 2 eggs, beaten
• Green onions for garnish

Prep Time:

25 minutes

Instructions:

1. In a large skillet, brown ground beef over medium-high heat.
2. Remove beef and set aside.
3. In the same skillet, stir-fry mixed vegetables until tender.
4. Add minced garlic and cooked rice; stir-fry for a few more minutes.
5. Return the beef to the skillet and mix well.
6. Push the rice and beef to one side of the skillet and pour beaten eggs into the other side.
7. Scramble the eggs until cooked, then mix them into the rice.
8. Drizzle soy sauce and sesame oil over the mixture and toss to combine.
9. Garnish with chopped green onions before serving.

Serving:

Serve hot as a complete meal.

32. Beef and Cheese Stuffed Shells

Ingredients:

• 1 pound ground beef
• 24 jumbo pasta shells, cooked and drained
• 2 cups ricotta cheese
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 egg
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• Marinara sauce

Prep Time:

45 minutes

Instructions:

1. In a skillet, brown ground beef over medium-high heat.
2. Remove beef and set aside.
3. In a bowl, combine ricotta cheese, 1 cup mozzarella cheese, grated Parmesan cheese, egg, Italian seasoning, salt, and pepper.
4. Stuff each cooked pasta shell with the cheese mixture.
5. Spread a layer of marinara sauce on the bottom of a baking dish.
6. Arrange the stuffed shells in the dish.
7. Sprinkle with the remaining mozzarella cheese.
8. Bake at 350°F (175°C) for 25-30 minutes until bubbly and golden.

Serving:

Serve hot with extra marinara sauce on top.

33. Beef and Corn Chowder

Ingredients:

• 1 pound ground beef
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 cups diced potatoes
• 1 cup frozen corn kernels
• 1 can (14 oz) creamed corn
• 4 cups beef broth
• 1 cup milk
• 2 tablespoons flour
• Salt and pepper to taste
• Chopped fresh parsley for garnish

Prep Time:

40 minutes

Instructions:

1. In a large pot, brown ground beef over medium-high heat.
2. Remove beef and set aside.
3. In the same pot, sauté onions and garlic until softened.
4. Stir in diced potatoes and frozen corn.
5. Add creamed corn and beef broth; bring to a simmer.
6. Return the beef to the pot.
7. In a small bowl, whisk together milk and flour until smooth.
8. Pour the milk mixture into the pot, stirring constantly until the soup thickens.
9. Season with salt and pepper.
10. Garnish with chopped fresh parsley before serving.

Serving:

Serve hot with crusty bread or crackers.

34. Beef and Spinach Quesadillas

Ingredients:

• 1 pound ground beef
• 1 packet taco seasoning mix
• 1/2 cup water
• 8 small flour tortillas
• 2 cups shredded cheddar cheese
• 2 cups fresh spinach leaves
• Sour cream and salsa for dipping

Prep Time:

30 minutes

Instructions:

1. In a skillet, brown ground beef over medium-high heat.
2. Drain excess fat and add taco seasoning mix and water.
3. Simmer for 5-7 minutes until the mixture thickens.
4. Warm the flour tortillas.
5. Sprinkle shredded cheddar cheese on half of each tortilla.
6. Spoon beef mixture over the cheese.
7. Top with fresh spinach leaves.
8. Fold the tortillas in half to create a half-moon shape.
9. Cook the quesadillas in a skillet until cheese is melted and tortillas are golden brown on both sides.
10. Slice into wedges and serve with sour cream and salsa.

Serving:

Garnish with sliced jalapeños for extra heat.

35. Beef and Vegetable Noodle Soup

Ingredients:

• 1 pound ground beef
• 8 oz egg noodles
• 4 cups beef broth
• 2 cups mixed vegetables (carrots, celery, green beans)
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Prep Time:

35 minutes

Instructions:

1. In a skillet, brown ground beef over medium-high heat.
2. Remove beef and set aside.
3. In a large pot, sauté onions, garlic, and mixed vegetables until softened.
4. Stir in dried thyme, salt, and pepper.
5. Add beef broth and bring to a boil.
6. Return the beef to the pot and simmer for 10-15 minutes.
7. In a separate pot, cook egg noodles according to package instructions.
8. Drain the noodles and add them to the soup.
9. Simmer for an additional 5 minutes.
10. Garnish with fresh parsley before serving.

Serving:

Serve hot with crusty bread or crackers.

36. Beef and Broccoli Lo Mein

Ingredients:

• 1 pound ground beef
• 8 oz lo mein or egg noodles
• 2 cups broccoli florets
• 1/4 cup soy sauce
• 2 tablespoons oyster sauce
• 1 teaspoon sesame oil
• 2 cloves garlic, minced
• 1 teaspoon minced ginger
• Green onions for garnish

Prep Time:

30 minutes

Instructions:

1. In a skillet, brown ground beef over medium-high heat.
2. Remove beef and set aside.
3. Cook lo mein noodles according to package instructions.
4. In the same skillet, stir-fry broccoli florets until tender.
5. Add minced garlic and ginger and cook for 1-2 minutes.
6. Return the beef to the skillet.
7. In a small bowl, mix soy sauce, oyster sauce, and sesame oil.
8. Pour the sauce over the beef and broccoli.
9. Add cooked lo mein noodles and toss to combine.
10. Garnish with chopped green onions before serving.

Serving:

Serve hot for a satisfying Asian-inspired meal.

37. Beef and Rice Stuffed Bell Peppers

Ingredients:

• 4 bell peppers
• 1 pound ground beef
• 1 cup cooked rice
• 1 can (15 oz) diced tomatoes
• 1 teaspoon Italian seasoning
• 1/2 cup shredded cheddar cheese
• Salt and pepper to taste

Prep Time:

50 minutes

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove seeds and membranes.
3. In a skillet, brown ground beef over medium-high heat.
4. Remove beef and set aside.
5. In the same skillet, mix cooked rice, diced tomatoes, Italian seasoning, salt, and pepper.
6. Return the beef to the skillet and stir well.
7. Stuff each bell pepper with the beef and rice mixture.
8. Place the stuffed peppers in a baking dish, cover with foil, and bake for 30-35 minutes.
9. Remove foil, sprinkle with shredded cheddar cheese, and bake for an additional 10 minutes or until cheese is melted and bubbly.

Serving:

Serve hot with a side salad for a comforting dinner.

38. Beef and Potato Tacos with Chipotle Crema

Ingredients:

• 1 pound ground beef
• 2 cups diced potatoes
• 1 onion, chopped
• 1 packet taco seasoning mix
• 1/2 cup water
• Taco shells
• Shredded lettuce
• Diced tomatoes
• Shredded cheese
• Chipotle crema (mix 1/2 cup sour cream with chipotle sauce to taste)

Prep Time:

30 minutes

Instructions:

1. In a skillet, brown ground beef over medium-high heat.
2. Remove beef and set aside.
3. In the same skillet, sauté onions and diced potatoes until potatoes are tender and golden.
4. Return the beef to the skillet.
5. Mix in taco seasoning mix and water; simmer for 5-7 minutes.
6. Warm the taco shells.
7. Fill the shells with the beef and potato mixture.
8. Top with lettuce, tomatoes, shredded cheese, and chipotle crema.

Serving:

Garnish with sliced jalapeños for extra heat and flavor.

39. Beef and Cabbage Stir-Fry

Ingredients:

• 1 pound ground beef
• 1 small head of cabbage, thinly sliced
• 2 carrots, julienned
• 1 onion, sliced
• 1/4 cup soy sauce
• 2 tablespoons hoisin sauce
• 1 teaspoon minced garlic
• 1 teaspoon minced ginger
• Cooked white rice

Prep Time:

25 minutes

Instructions:

1. In a skillet, brown ground beef over medium-high heat.
2. Remove beef and set aside.
3. In the same skillet, stir-fry cabbage, carrots, and onions until tender.
4. Return the beef to the skillet.
5. In a bowl, whisk together soy sauce, hoisin sauce, minced garlic, and minced ginger.
6. Pour the sauce over the beef and vegetables.
7. Cook for an additional 2-3 minutes.
8. Serve over cooked white rice.

Serving:

Garnish with sesame seeds and chopped green onions.

40. Beef and Cornbread Skillet

Ingredients:

• 1 pound ground beef
• 1 onion, chopped
• 1 can (14.75 oz) cream-style corn
• 1/2 cup milk
• 1/2 cup cornmeal
• 1/2 cup shredded cheddar cheese
• Salt and pepper to taste

Prep Time:

35 minutes

Instructions:

1. In a skillet, brown ground beef over medium-high heat.
2. Remove beef and set aside.
3. In the same skillet, sauté onions until softened.
4. Stir in cream-style corn.
5. In a bowl, whisk together milk and cornmeal until smooth.
6. Pour the cornmeal mixture into the skillet and cook for 2-3 minutes, stirring constantly.
7. Return the beef to the skillet, mix well, and simmer for an additional 5 minutes.
8. Sprinkle with shredded cheddar cheese.
9. Cover and cook for 5 minutes until the cheese is melted.

Serving:

Serve hot as a comforting one-pan meal.

41. Beef and Mushroom Stroganoff

Ingredients:

• 1 pound ground beef
• 8 oz mushrooms, sliced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 cup beef broth
• 1 cup sour cream
• 2 tablespoons all-purpose flour
• 2 teaspoons Worcestershire sauce
• Salt and pepper to taste
• Cooked egg noodles or rice

Prep Time:

30 minutes

Instructions:

1. In a skillet, brown ground beef over medium-high heat.
2. Remove beef and set aside.
3. In the same skillet, sauté onions and mushrooms until tender.
4. Add minced garlic and cook for 1-2 minutes.
5. Sprinkle flour over the vegetables and stir well.
6. Gradually add beef broth, stirring until the mixture thickens.
7. Return the beef to the skillet.
8. Stir in sour cream and Worcestershire sauce.
9. Cook until heated through.
10. Season with salt and pepper.
11. Serve over cooked egg noodles or rice.

Serving:

Garnish with chopped fresh parsley for a burst of color.

42. Beef and Tomato Pasta Bake

Ingredients:

• 1 pound ground beef
• 2 cups cooked pasta (penne or rigatoni)
• 1 can (14 oz) diced tomatoes
• 1 cup tomato sauce
• 1 teaspoon Italian seasoning
• 2 cups shredded mozzarella cheese
• Salt and pepper to taste

Prep Time:

40 minutes

Instructions:

1. In a skillet, brown ground beef over medium-high heat.
2. Remove beef and set aside.
3. In the same skillet, add diced tomatoes, tomato sauce, Italian seasoning, salt, and pepper.
4. Simmer for 10-15 minutes until the sauce thickens.
5. Stir in cooked pasta.
6. Return the beef to the skillet and mix well.
7. Transfer the mixture to a baking dish.
8. Top with shredded mozzarella cheese.
9. Bake at 375°F (190°C) for 20-25 minutes until cheese is bubbly and golden.

Serving:

Let it cool slightly before serving with garlic bread.

43. Beef and Spinach Stuffed Shells

Ingredients:

• 1 pound ground beef
• 24 jumbo pasta shells, cooked and drained
• 2 cups ricotta cheese
• 1 cup chopped spinach
• 1/2 cup grated Parmesan cheese
• 1 egg
• 1 teaspoon dried basil
• Salt and pepper to taste
• Marinara sauce

Prep Time:

45 minutes

Instructions:

1. In a skillet, brown ground beef over medium-high heat.
2. Remove beef and set aside.
3. In a bowl, combine ricotta cheese, chopped spinach, grated Parmesan cheese, egg, dried basil, salt, and pepper.
4. Stuff each cooked pasta shell with the cheese mixture.
5. Spread a layer of marinara sauce on the bottom of a baking dish.
6. Arrange the stuffed shells in the dish.
7. Cover with foil and bake at 350°F (175°C) for 25-30 minutes.
8. Remove foil and bake for an additional 10 minutes.

Serving:

Serve hot with extra marinara sauce on top.

44. Beef and Corn Casserole

Ingredients:

• 1 pound ground beef
• 1 onion, chopped
• 1 can (15.25 oz) whole kernel corn, drained
• 1 can (14.75 oz) cream-style corn
• 1 box (8.5 oz) cornbread mix
• 1/2 cup milk
• 1/4 cup melted butter
• Salt and pepper to taste

Prep Time:

40 minutes

Instructions:

1. In a skillet, brown ground beef over medium-high heat.
2. Remove beef and set aside.
3. In the same skillet, sauté onions until softened.
4. In a bowl, combine whole kernel corn, cream-style corn, and cooked ground beef.
5. Transfer the mixture to a greased baking dish.
6. In a separate bowl, mix cornbread mix, milk, melted butter, salt, and pepper.
7. Pour the cornbread mixture evenly over the beef and corn mixture.
8. Bake at 375°F (190°C) for 30-35 minutes until the cornbread is golden brown.

Serving:

Serve hot as a hearty comfort food dish.

45. Beef and Spinach Stuffed Portobello Mushrooms

Ingredients:

• 4 large Portobello mushrooms, stems removed
• 1 pound ground beef
• 1 cup chopped spinach
• 1/2 cup breadcrumbs
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1/4 cup chopped fresh basil
• Salt and pepper to taste
• Olive oil for brushing

Prep Time:

35 minutes

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Brush the outside of the Portobello mushrooms with olive oil and place them on a baking sheet.
3. In a skillet, brown ground beef over medium-high heat.
4. Remove beef and set aside.
5. In a bowl, combine chopped spinach, breadcrumbs, grated Parmesan cheese, minced garlic, chopped fresh basil, salt, and pepper.
6. Stir in cooked ground beef.
7. Stuff each Portobello mushroom with the beef and spinach mixture.
8. Bake for 20-25 minutes until mushrooms are tender and filling is heated through.

Serving:

Serve hot as a satisfying low-carb dinner option.

46. Beef and Potato Breakfast Burritos

Ingredients:

• 1 pound ground beef
• 4 large flour tortillas
• 6 large eggs
• 1 cup diced potatoes, parboiled
• 1 cup shredded cheddar cheese
• 1/2 cup diced bell peppers
• Salt and pepper to taste
• Salsa and sour cream for serving

Prep Time:

30 minutes

Instructions:

1. In a skillet, brown ground beef over medium-high heat.
2. Remove beef and set aside.
3. In the same skillet, scramble the eggs until just set.
4. Return the beef to the skillet.
5. Stir in diced potatoes and diced bell peppers; cook for an additional 5 minutes.
6. Warm the flour tortillas.
7. Spoon the beef and potato mixture onto each tortilla.
8. Sprinkle with shredded cheddar cheese.
9. Roll up the tortillas, tucking in the sides.
10. Serve with salsa and sour cream.

Serving:

Enjoy these breakfast burritos for dinner or breakfast!

47. Beef and Veggie Skewers with Chimichurri Sauce

Ingredients:

• 1 pound ground beef
• Assorted vegetables (bell peppers, zucchini, cherry tomatoes)
• Wooden skewers, soaked in water
• Salt and pepper to taste
• Chimichurri sauce (recipe below)

Chimichurri Sauce:

• 1 cup fresh parsley, chopped
• 1/4 cup fresh cilantro, chopped
• 2 cloves garlic, minced
• 1/4 cup red wine vinegar
• 1/2 cup olive oil
• Salt and pepper to taste

Prep Time:

45 minutes

Instructions:

1. In a bowl, combine the ground beef, salt, and pepper.
2. Thread the seasoned ground beef and assorted vegetables onto the soaked skewers.
3. Grill the skewers over medium-high heat for about 10-15 minutes, turning occasionally until the beef is cooked and the vegetables are charred and tender.
4. While grilling, prepare the chimichurri sauce by mixing all the sauce ingredients together in a separate bowl.
5. Serve the beef and veggie skewers with the chimichurri sauce drizzled on top.

Serving:

These skewers make a delicious and visually appealing dinner option.

48. Beef and Rice Stuffed Acorn Squash

Ingredients:

• 2 acorn squashes, halved and seeds removed
• 1 pound ground beef
• 1 cup cooked rice
• 1/2 cup diced apples
• 1/4 cup diced onion
• 1/4 cup chopped pecans
• 1/4 cup dried cranberries
• 1 teaspoon ground cinnamon
• Salt and pepper to taste
• Maple syrup for drizzling

Prep Time:

50 minutes

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Place the acorn squash halves cut-side down on a baking sheet and roast for 25-30 minutes or until they are tender.
3. In a skillet, brown ground beef over medium-high heat.
4. Remove beef and set aside.
5. In the same skillet, sauté onions until softened.
6. Add diced apples and cook for another 2 minutes.
7. Return the beef to the skillet.
8. Stir in cooked rice, chopped pecans, dried cranberries, ground cinnamon, salt, and pepper.
9. Fill the roasted acorn squash halves with the beef and rice mixture.
10. Return to the oven and bake for an additional 10-15 minutes.
11. Drizzle with maple syrup before serving.

Serving:

Enjoy these stuffed acorn squash halves as a delightful fall-inspired meal.

49. Beef and Spinach Queso Dip

Ingredients:

• 1 pound ground beef
• 1 packet taco seasoning mix
• 1/2 cup water
• 1 cup salsa
• 2 cups shredded cheddar cheese
• 1 cup chopped spinach, cooked and drained
• Tortilla chips for dipping

Prep Time:

30 minutes

Instructions:

1. In a skillet, brown ground beef over medium-high heat.
2. Drain excess fat and add taco seasoning mix and water.
3. Simmer for 5-7 minutes until the mixture thickens.
4. In a microwave-safe dish, layer half of the shredded cheddar cheese.
5. Spread the cooked beef mixture over the cheese.
6. Layer the remaining shredded cheddar cheese over the beef.
7. Microwave on high for 2-3 minutes or until the cheese is melted and bubbly.
8. Top with cooked and drained chopped spinach.
9. Serve with tortilla chips for dipping.

Serving:

Perfect for game day or as an appetizer for a family dinner.

50. Beef and Pineapple Fried Rice

Ingredients:

• 1 pound ground beef
• 4 cups cooked rice, chilled
• 1 cup diced pineapple
• 1/2 cup frozen peas and carrots
• 1/4 cup soy sauce
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• Salt and pepper to taste
• Sliced green onions for garnish

Prep Time:

35 minutes

Instructions:

1. In a skillet, brown ground beef over medium-high heat.
2. Remove beef and set aside.
3. In the same skillet, heat vegetable oil over medium heat.
4. Add minced garlic and stir-fry for about 30 seconds.
5. Add frozen peas and carrots and stir-fry for 2-3 minutes.
6. Stir in diced pineapple and cooked rice.
7. Return the beef to the skillet.
8. Pour soy sauce over the mixture and stir-fry for another 5 minutes.
9. Season with salt and pepper.
10. Garnish with sliced green onions before serving.

Serving:

Enjoy this sweet and savory fried rice as a quick and flavorful dinner.