26 Scrumptious Ground Beef Cream Cheese Delights

Zesty, savory, and oh-so-satisfying—these 26 ground beef and cream cheese recipes are here to transform your weeknight dinners into something special. From comforting casseroles to quick skillet meals, each dish brings together rich, creamy flavors with hearty beef in the most delicious ways. Get ready to find your new family favorite—let’s dive into these scrumptious delights!

Cheesy Ground Beef Stuffed Peppers

Crafting these cheesy ground beef stuffed peppers transforms basic ingredients into a satisfying meal. They deliver protein-packed comfort with minimal effort. Customize the filling with your favorite seasonings for personal preference.

Ingredients

– 4 large bell peppers, halved lengthwise and seeded
– 1 lb 80/20 ground beef
– 1 cup arborio rice, rinsed
– 2 cups low-sodium beef stock, warmed
– 1 yellow onion, finely diced
– 3 garlic cloves, minced
– 1 cup sharp white cheddar, freshly grated
– ½ cup aged Parmesan, finely grated
– 2 tbsp extra virgin olive oil
– 1 tsp smoked paprika
– ½ tsp freshly cracked black pepper
– ¼ tsp fine sea salt

Instructions

1. Preheat oven to 375°F and position rack in center position.
2. Brush pepper halves with 1 tbsp olive oil and arrange cut-side-up on baking sheet.
3. Roast peppers for 15 minutes until slightly softened but still firm.
4. Heat remaining olive oil in large skillet over medium-high heat until shimmering.
5. Add diced onion and sauté for 4 minutes until translucent.
6. Stir in minced garlic and cook for 1 minute until fragrant.
7. Add ground beef, breaking apart with wooden spoon until no pink remains.
8. Sprinkle smoked paprika, black pepper, and sea salt over beef mixture.
9. Stir in rinsed arborio rice and cook for 2 minutes until grains are coated.
10. Pour warm beef stock into skillet, scraping any browned bits from bottom.
11. Reduce heat to low, cover, and simmer for 18 minutes until rice is al dente.
12. Remove skillet from heat and fold in ¾ cup grated cheddar until melted.
13. Spoon beef-rice mixture evenly into pre-roasted pepper halves.
14. Top each pepper with remaining cheddar and Parmesan mixture.
15. Bake for 20 minutes until cheese is golden and bubbling.
16. Rest peppers for 5 minutes before serving to set filling.
When these emerge from the oven, the peppers maintain structural integrity while becoming tender-crisp. The beef filling develops rich umami notes that contrast beautifully with the sharp cheese crust. For a fresh twist, garnish with microgreens or serve alongside a crisp romaine salad.

Creamy Beef and Cheese Lasagna Bake

Diving straight into comfort food territory, this layered masterpiece combines rich meat sauce with creamy cheese fillings between tender pasta sheets. Perfect for feeding a crowd or meal prepping, it delivers that classic lasagna satisfaction with extra decadence.

Ingredients

• 1 lb ground beef (85/15 blend)
• 1 yellow onion, finely diced
• 3 garlic cloves, minced
• 28 oz canned crushed tomatoes
• 2 tbsp tomato paste
• 1 tbsp olive oil
• 1 tsp dried oregano
• ½ tsp crushed red pepper flakes
• 15 oz whole milk ricotta cheese
• 1 large pasture-raised egg, lightly beaten
• ¼ cup fresh basil, chopped
• 12 no-boil lasagna noodles
• 8 oz low-moisture whole milk mozzarella, shredded
• ½ cup Parmigiano-Reggiano, freshly grated
• Kosher salt and freshly ground black pepper

Instructions

1. Preheat your oven to 375°F.
2. Heat olive oil in a large Dutch oven over medium-high heat until shimmering.
3. Add diced yellow onion and cook for 4-5 minutes until translucent.
4. Add minced garlic and cook for 1 minute until fragrant.
5. Add ground beef, breaking it up with a wooden spoon, and cook for 6-7 minutes until browned.
6. Stir in tomato paste and cook for 1 minute to deepen flavor.
7. Add crushed tomatoes, dried oregano, and crushed red pepper flakes.
8. Season with 1 tsp kosher salt and ½ tsp black pepper.
9. Simmer uncovered for 20 minutes, stirring occasionally, until slightly thickened.
10. In a separate bowl, combine ricotta cheese, beaten egg, chopped basil, ¼ tsp salt, and ¼ tsp pepper.
11. Spread ½ cup meat sauce in the bottom of a 9×13-inch baking dish.
12. Arrange 4 lasagna noodles over the sauce without overlapping.
13. Spread half the ricotta mixture over noodles using an offset spatula.
14. Sprinkle with ⅓ of the shredded mozzarella.
15. Repeat layers: sauce, noodles, remaining ricotta, and another ⅓ mozzarella.
16. Top with final noodle layer, remaining sauce, remaining mozzarella, and all Parmigiano-Reggiano.
17. Cover tightly with foil and bake for 25 minutes.
18. Remove foil and bake for 15 more minutes until cheese is golden and bubbly.
19. Let rest for 15 minutes before slicing to set layers properly.

Slicing reveals distinct, well-defined layers that hold their shape beautifully. The beef sauce provides deep umami notes against the creamy ricotta, while the triple-cheese topping creates a satisfying textural contrast. Serve alongside a crisp arugula salad with lemon vinaigrette to cut through the richness.

Ground Beef and Cream Cheese Tacos

Mouthwatering ground beef tacos get an irresistible upgrade with creamy, tangy cream cheese. These tacos come together quickly for busy weeknights yet deliver restaurant-quality flavor. The rich cream cheese balances perfectly with seasoned beef in warm tortillas.

Ingredients

– 1 lb grass-fed ground beef (80/20 blend)
– 8 oz full-fat cream cheese, softened
– 12 corn tortillas (6-inch)
– 2 tbsp avocado oil
– 1 cup finely diced yellow onion
– 3 garlic cloves, minced
– 2 tbsp ancho chili powder
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– 1/4 cup beef stock
– 1/4 cup chopped fresh cilantro
– Kosher salt to taste
– Freshly ground black pepper to taste

Instructions

1. Heat a large cast-iron skillet over medium-high heat for 2 minutes until properly preheated.
2. Add 1 tablespoon avocado oil to the hot skillet and swirl to coat the surface evenly.
3. Place corn tortillas in the skillet one at a time, cooking for 30 seconds per side until lightly charred and pliable.
4. Transfer warmed tortillas to a clean kitchen towel and wrap tightly to retain heat and moisture.
5. Add remaining avocado oil to the same skillet and heat until shimmering, about 1 minute.
6. Add finely diced yellow onion and cook for 4-5 minutes until translucent and lightly caramelized.
7. Stir in minced garlic and cook for 30 seconds until fragrant but not browned.
8. Add grass-fed ground beef, breaking it apart with a wooden spoon into small crumbles.
9. Cook beef for 6-8 minutes until fully browned and any liquid has evaporated.
10. Sprinkle ancho chili powder, ground cumin, and smoked paprika evenly over the beef mixture.
11. Stir constantly for 1 minute to toast the spices and develop deeper flavor notes.
12. Pour in beef stock and scrape the bottom of the skillet to incorporate any browned bits.
13. Reduce heat to low and add softened cream cheese in small dollops across the surface.
14. Stir gently until cream cheese melts completely and creates a creamy, cohesive sauce, about 2 minutes.
15. Season with kosher salt and freshly ground black pepper, tasting and adjusting as needed.
16. Remove skillet from heat and fold in chopped fresh cilantro.
17. Spoon the beef and cream cheese mixture into warmed tortillas, dividing evenly.
18. Serve immediately while the tortillas remain warm and pliable.

Soft tortillas cradle the creamy, spiced beef filling with contrasting textures that satisfy completely. The cream cheese creates a luxurious mouthfeel that elevates simple taco night into something special. For a creative twist, top with pickled red onions or serve alongside charred corn salad for balanced freshness.

Savory Meatballs with Cream Cheese Filling

Venture beyond ordinary meatballs with this decadent twist. Creamy, herbed cheese centers elevate ground beef into an impressive main course. Perfect for weeknights or entertaining guests with minimal fuss.

Ingredients

– 1 lb 85/15 ground beef chuck
– 4 oz full-fat cream cheese, softened
– 1/4 cup finely grated Parmigiano-Reggiano
– 2 tbsp heavy cream
– 1 large pasture-raised egg, lightly beaten
– 1/2 cup panko breadcrumbs
– 1/4 cup whole milk
– 2 tbsp extra virgin olive oil
– 1 tbsp unsalted butter
– 2 garlic cloves, microplaned
– 1 tbsp fresh flat-leaf parsley, finely minced
– 1 tsp fresh thyme leaves
– 1/2 tsp kosher salt
– 1/4 tsp freshly cracked black pepper

Instructions

1. Combine panko breadcrumbs with whole milk in a small bowl and let hydrate for 5 minutes.
2. Mix softened cream cheese, heavy cream, and Parmigiano-Reggiano in a separate bowl until smooth.
3. Chill the cream cheese mixture in the freezer for 15 minutes to firm for easier handling.
4. Combine hydrated breadcrumbs, ground beef, lightly beaten egg, microplaned garlic, minced parsley, thyme leaves, kosher salt, and black pepper in a large bowl.
5. Gently mix the meat mixture with your hands until just combined, being careful not to overwork.
6. Portion the meat mixture into 16 equal portions using a 2-tablespoon cookie scoop.
7. Flatten each portion into a 2-inch disk in your palm.
8. Place 1 teaspoon of the chilled cream cheese mixture in the center of each meat disk.
9. Carefully fold the meat around the filling, pinching seams securely to enclose completely.
10. Roll each filled meatball between your palms to form smooth, round spheres.
11. Heat extra virgin olive oil and unsalted butter in a large cast-iron skillet over medium-high heat until shimmering.
12. Arrange meatballs in the skillet without crowding, working in batches if necessary.
13. Sear meatballs for 2-3 minutes per side until deeply browned on all surfaces, turning with tongs.
14. Reduce heat to medium-low, cover skillet, and cook for 8-10 minutes until internal temperature reaches 165°F on an instant-read thermometer.
15. Transfer cooked meatballs to a wire rack set over a baking sheet to prevent sogginess.
16. Let meatballs rest for 3 minutes before serving to allow juices to redistribute.
Nothing compares to cutting into these meatballs to reveal the molten cheese center. The savory beef exterior gives way to rich, herbed cream cheese that melts luxuriously on the tongue. Serve them nestled over creamy polenta or speared on skewers as elegant appetizers for maximum visual impact.

Cheese-Stuffed Ground Beef Sliders

Filled with melty cheese centers and seasoned beef, these sliders deliver maximum flavor in every bite. Perfect for game day or casual gatherings, they come together quickly with minimal prep work. The secret lies in the cheese-stuffed technique that keeps everything juicy.

Ingredients

– 1 lb 80/20 ground beef chuck
– 4 oz sharp cheddar cheese, cut into ½-inch cubes
– 1 large pasture-raised egg, lightly beaten
– ¼ cup panko breadcrumbs
– 2 tbsp Worcestershire sauce
– 1 tsp garlic powder
– ½ tsp smoked paprika
– ½ tsp fine sea salt
– ¼ tsp freshly ground black pepper
– 12 slider buns
– 2 tbsp clarified butter, melted
– ¼ cup dill pickle chips

Instructions

1. Preheat oven to 375°F and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine ground beef, beaten egg, panko breadcrumbs, Worcestershire sauce, garlic powder, smoked paprika, sea salt, and black pepper.
3. Gently mix ingredients with your hands until just combined, being careful not to overwork the meat.
4. Divide mixture into 12 equal portions, approximately 1.5 ounces each.
5. Flatten each portion into a 2-inch round patty in your palm.
6. Place one cheddar cube in the center of each patty.
7. Carefully fold meat around cheese, sealing completely to prevent leakage during cooking.
8. Arrange stuffed sliders on prepared baking sheet, spacing 1 inch apart.
9. Brush slider tops with melted clarified butter using a pastry brush.
10. Bake at 375°F for 18-20 minutes until internal temperature reaches 160°F on an instant-read thermometer.
11. Toast slider buns cut-side up during the last 3 minutes of baking.
12. Assemble sliders by placing one beef patty on each bottom bun.
13. Top each with 2-3 dill pickle chips before adding bun tops.

Done right, these sliders offer a satisfying contrast between the crisp exterior and molten cheese center. The sharp cheddar provides a tangy counterpoint to the rich beef flavor. For a creative twist, serve them with spicy aioli for dipping or stack them with caramelized onions between layers.

Ground Beef and Cream Cheese Enchiladas

Looking for a comforting dinner that comes together quickly? These ground beef and cream cheese enchiladas deliver rich flavor with minimal effort. Let’s get straight to the recipe.

Ingredients

• 1 lb grass-fed ground beef (85/15 lean-to-fat ratio)
• 8 oz full-fat cream cheese, softened
• 12 corn tortillas (6-inch diameter)
• 2 cups shredded Monterey Jack cheese
• 1 medium yellow onion, finely diced
• 2 garlic cloves, minced
• 1 can (10 oz) red enchilada sauce
• 2 tbsp avocado oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp kosher salt
• ¼ tsp freshly ground black pepper
• ¼ cup fresh cilantro, chopped

Instructions

1. Preheat your oven to 375°F.
2. Heat 1 tablespoon avocado oil in a large skillet over medium-high heat.
3. Add diced yellow onion and sauté until translucent, about 3-4 minutes.
4. Add minced garlic and cook until fragrant, approximately 30 seconds.
5. Add ground beef, breaking it apart with a wooden spoon, and cook until browned, 6-8 minutes.
6. Drain excess fat from the skillet using a slotted spoon.
7. Stir in ground cumin, smoked paprika, kosher salt, and black pepper until evenly distributed.
8. Reduce heat to low and add softened cream cheese, stirring until fully melted and incorporated.
9. Remove skillet from heat and mix in ½ cup shredded Monterey Jack cheese.
10. Warm corn tortillas by briefly heating them in a dry skillet for 15 seconds per side to prevent cracking.
11. Spread ½ cup enchilada sauce evenly across the bottom of a 9×13-inch baking dish.
12. Spoon ⅓ cup of the beef mixture onto each tortilla, rolling them tightly.
13. Place rolled enchiladas seam-side down in the prepared baking dish.
14. Pour remaining enchilada sauce over the top, ensuring complete coverage.
15. Sprinkle remaining Monterey Jack cheese evenly over the enchiladas.
16. Bake at 375°F for 20 minutes until cheese is bubbly and lightly golden.
17. Remove from oven and let rest for 5 minutes before serving.
18. Garnish with fresh chopped cilantro.

Nothing beats the creamy texture against the slightly spicy enchilada sauce. The corn tortillas provide a pleasant chewiness that holds up well to the rich filling. For a fresh contrast, serve with a crisp jicama slaw or avocado slices.

Creamy Beef and Cheese Pasta Skillet

Hectic weeknights demand meals that come together quickly without sacrificing flavor. This creamy beef and cheese pasta skillet delivers rich, comforting satisfaction in under 30 minutes using just one pan for minimal cleanup. Ground sirloin creates a robust foundation while sharp cheddar melts into a velvety sauce that clings perfectly to pasta.

Ingredients

– 1 lb ground sirloin beef
– 8 oz cavatappi pasta
– 1 cup heavy cream
– 1 cup shredded sharp white cheddar cheese
– 1/2 cup diced yellow onion
– 2 cloves garlic, minced
– 2 tbsp unsalted butter
– 1 tbsp olive oil
– 1 tsp kosher salt
– 1/2 tsp freshly cracked black pepper
– 1/4 tsp smoked paprika

Instructions

1. Heat olive oil in a large cast-iron skillet over medium-high heat until shimmering.
2. Add ground sirloin, breaking it apart with a wooden spoon, and cook for 5-7 minutes until browned and crumbled.
3. Transfer beef to a plate using a slotted spoon, leaving 1 tablespoon of drippings in the skillet.
4. Add diced yellow onion to the hot drippings and sauté for 3 minutes until translucent.
5. Stir in minced garlic and cook for 30 seconds until fragrant.
6. Pour in 2 cups water and bring to a rolling boil.
7. Add cavatappi pasta and kosher salt, stirring to submerge completely.
8. Reduce heat to medium, cover skillet, and simmer for 12 minutes, stirring halfway through, until pasta is al dente.
9. Uncover and cook for 2 more minutes until most liquid is absorbed.
10. Return cooked beef to the skillet along with unsalted butter, stirring to combine.
11. Pour in heavy cream and bring to a gentle simmer over medium-low heat.
12. Sprinkle shredded sharp white cheddar cheese over the mixture in three additions, stirring constantly until fully melted after each addition.
13. Season with freshly cracked black pepper and smoked paprika, stirring to incorporate evenly.
14. Remove from heat and let rest for 2 minutes to allow sauce to thicken slightly.
Final bites offer contrasting textures from tender pasta to creamy cheese sauce with savory beef notes. For elevated presentation, garnish with fresh chive batons and serve directly from the skillet to maintain optimal temperature. The smoked paprika adds subtle depth that complements the sharp cheddar beautifully.

Ground Beef Quesadillas with Cream Cheese

Unbelievably simple yet deeply satisfying, these ground beef quesadillas get their creamy magic from an unexpected ingredient. Using cream cheese creates a luxurious, melty interior that perfectly complements the seasoned beef. You’ll have restaurant-quality results in under 30 minutes.

Ingredients

• 1 lb grass-fed ground beef (85% lean)
• 8 oz full-fat cream cheese, softened
• 8 large flour tortillas (10-inch diameter)
• 2 cups shredded Monterey Jack cheese, freshly grated
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 2 tbsp avocado oil
• 1 tbsp chili powder blend
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper
• 1/2 tsp fine sea salt
• 1/4 tsp freshly ground black pepper
• 2 tbsp clarified butter
• 1/4 cup fresh cilantro leaves, chopped

Instructions

1. Heat avocado oil in a large cast-iron skillet over medium-high heat until shimmering.
2. Add finely diced yellow onion and sauté for 4-5 minutes until translucent and lightly browned.
3. Add minced garlic and cook for 30 seconds until fragrant.
4. Add grass-fed ground beef, breaking it apart with a wooden spoon.
5. Cook beef for 6-8 minutes until fully browned and no pink remains.
6. Drain excess fat from the skillet using a slotted spoon.
7. Sprinkle chili powder blend, ground cumin, smoked paprika, cayenne pepper, fine sea salt, and freshly ground black pepper over the beef mixture.
8. Stir to incorporate spices and cook for 1 minute to toast the spices.
9. Remove skillet from heat and transfer beef mixture to a bowl.
10. Add softened cream cheese to the warm beef mixture and stir until fully incorporated and creamy.
11. Fold in chopped fresh cilantro leaves.
12. Wipe the skillet clean with a paper towel.
13. Return skillet to medium heat and add 1/2 tablespoon clarified butter.
14. Place one flour tortilla in the skillet.
15. Sprinkle 1/4 cup shredded Monterey Jack cheese evenly over half the tortilla.
16. Spread 1/2 cup beef and cream cheese mixture over the cheese layer.
17. Top with another 1/4 cup shredded Monterey Jack cheese.
18. Fold the empty half of the tortilla over the filling.
19. Cook for 2-3 minutes until the bottom is golden brown and crisp.
20. Carefully flip the quesadilla using a wide spatula.
21. Cook for another 2-3 minutes until the second side is golden brown and cheese is fully melted.
22. Transfer to a cutting board and repeat with remaining ingredients.
23. Let quesadillas rest for 1 minute before slicing into wedges.

Melted cream cheese creates an exceptionally creamy, cohesive filling that prevents the beef from drying out. The crisp, buttery tortilla exterior gives way to a rich, spiced interior with subtle heat from the cayenne. Serve immediately with pickled jalapeños or cool crema for contrasting temperatures and textures.

Baked Ground Beef and Cheese Dip

Perfect for game day or casual gatherings, this baked ground beef and cheese dip delivers bold flavor with minimal effort. Prepare it ahead and bake when ready to serve for maximum convenience.

Ingredients

– 1 lb grass-fed ground beef, 85% lean
– 1 cup finely diced yellow onion
– 2 garlic cloves, minced
– 8 oz cream cheese, room temperature
– 1 cup sour cream
– 1 cup shredded sharp cheddar cheese
– 1 cup shredded Monterey Jack cheese
– 1 (10 oz) can diced tomatoes with green chilies, drained
– 1 tsp smoked paprika
– 1/2 tsp cumin
– 1/4 tsp cayenne pepper
– 2 tbsp chopped fresh cilantro
– Kosher salt to season

Instructions

1. Preheat oven to 375°F.
2. Brown ground beef in a large skillet over medium-high heat for 6-8 minutes, breaking it into small crumbles with a wooden spoon.
3. Add diced onion and cook for 4-5 minutes until translucent.
4. Stir in minced garlic and cook for 1 minute until fragrant.
5. Drain excess fat from the skillet using a slotted spoon.
6. Transfer beef mixture to a large mixing bowl.
7. Add room temperature cream cheese and mix thoroughly until fully incorporated.
8. Fold in sour cream until the mixture is smooth and creamy.
9. Incorporate shredded cheddar and Monterey Jack cheeses, reserving 1/4 cup for topping.
10. Gently mix in drained diced tomatoes with green chilies.
11. Season with smoked paprika, cumin, cayenne pepper, and kosher salt.
12. Transfer the mixture to a 9-inch oven-safe baking dish.
13. Sprinkle reserved cheese blend evenly over the top.
14. Bake at 375°F for 20-25 minutes until bubbly and golden brown on top.
15. Let rest for 5 minutes before serving.
16. Garnish with freshly chopped cilantro.
Very creamy with a subtle kick from the spices, this dip maintains excellent texture when kept warm in a slow cooker. The beef provides hearty substance while the melted cheeses create perfect pull with every scoop. Serve alongside sturdy tortilla chips or crisp vegetable crudités for contrasting crunch.

Beef and Cream Cheese Stuffed Mushrooms

Holiday gatherings demand impressive appetizers that deliver big flavor with minimal fuss. These beef and cream cheese stuffed mushrooms transform simple ingredients into elegant bites perfect for entertaining. The rich filling bakes into a golden crown atop tender mushroom caps.

Ingredients

– 24 large cremini mushrooms, stems removed and reserved
– 8 ounces grass-fed ground beef (85% lean)
– 4 ounces full-fat cream cheese, softened
– 1/4 cup finely minced yellow onion
– 2 cloves garlic, microplaned
– 1 tablespoon clarified butter
– 1/4 cup panko breadcrumbs
– 1/4 cup freshly grated Parmigiano-Reggiano
– 1 teaspoon Worcestershire sauce
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon freshly ground black pepper
– 1/4 teaspoon fine sea salt
– 2 tablespoons chopped fresh parsley

Instructions

1. Preheat your oven to 375°F and line a rimmed baking sheet with parchment paper.
2. Wipe mushroom caps clean with a damp paper towel to remove any dirt.
3. Finely chop the reserved mushroom stems until they resemble coarse crumbs.
4. Heat clarified butter in a skillet over medium-high heat until shimmering.
5. Sauté chopped mushroom stems and minced onion for 4-5 minutes until softened and lightly browned.
6. Add microplaned garlic and cook for 30 seconds until fragrant.
7. Crumble ground beef into the skillet and cook for 6-7 minutes, breaking it up with a spatula, until no pink remains.
8. Drain excess fat from the skillet using a slotted spoon.
9. Transfer the beef mixture to a mixing bowl and let cool for 5 minutes.
10. Add softened cream cheese, Worcestershire sauce, smoked paprika, black pepper, and sea salt to the bowl.
11. Mix vigorously with a wooden spoon until the cream cheese is fully incorporated and the mixture is homogeneous.
12. Stuff each mushroom cap generously with the beef mixture, mounding it slightly above the rim.
13. Combine panko breadcrumbs and grated Parmigiano-Reggiano in a small bowl.
14. Press the breadcrumb mixture firmly onto the top of each stuffed mushroom.
15. Arrange mushrooms on the prepared baking sheet, ensuring they don’t touch.
16. Bake for 18-20 minutes until the filling is bubbly and the topping is golden brown.
17. Remove from oven and immediately garnish with chopped fresh parsley.

Deliciously creamy filling contrasts with the meaty mushroom base and crispy Parmesan crust. Serve these warm from the oven alongside a crisp white wine for optimal flavor pairing. The savory umami notes make them equally suitable as passed hors d’oeuvres or arranged on a rustic wooden board.

Cheeseburger Soup with Ground Beef and Cream Cheese

On brisk autumn evenings, nothing satisfies like this rich, comforting cheeseburger soup. Our version elevates the classic with premium ingredients and precise technique for exceptional depth.

Ingredients

– 1 lb grass-fed ground beef (85/15 lean-to-fat ratio)
– 2 tbsp clarified butter
– 1 cup finely diced yellow onion
– 3/4 cup finely diced celery
– 2 cloves garlic, minced
– 3 tbsp all-purpose flour
– 4 cups beef bone broth
– 1 cup heavy cream
– 8 oz full-fat cream cheese, cubed and softened
– 1 1/2 cups shredded sharp cheddar cheese
– 1 tsp Worcestershire sauce
– 1/2 tsp smoked paprika
– 1/4 tsp freshly grated nutmeg
– 2 tbsp chopped fresh chives
– Kosher salt and freshly ground black pepper

Instructions

1. Heat a heavy-bottomed Dutch oven over medium-high heat for 2 minutes until surface temperature reaches 375°F.
2. Add ground beef, breaking it into small crumbles with a wooden spoon, and cook for 6-8 minutes until deeply browned and moisture evaporates.
3. Transfer beef to a strainer set over a bowl, reserving 2 tablespoons of rendered fat in the pot.
4. Add clarified butter to the reserved fat and heat until shimmering, about 30 seconds.
5. Sauté onion and celery for 5-7 minutes until translucent and edges begin to caramelize.
6. Stir in minced garlic and cook for 45 seconds until fragrant but not browned.
7. Sprinkle flour over vegetables and cook, stirring constantly, for 2 minutes to create a blonde roux.
8. Gradually whisk in beef broth, scraping any browned bits from the bottom of the pot.
9. Bring to a gentle boil, then reduce heat to maintain a steady simmer for 12 minutes until slightly thickened.
10. Stir in heavy cream and return cooked beef to the pot.
11. Add softened cream cheese cubes, stirring continuously until fully melted and incorporated, about 4 minutes.
12. Gradually sprinkle in shredded cheddar while stirring constantly to prevent clumping.
13. Stir in Worcestershire sauce, smoked paprika, and nutmeg.
14. Season with 1 teaspoon kosher salt and 1/2 teaspoon black pepper, then simmer for 5 minutes to meld flavors.
15. Remove from heat and stir in fresh chives. Keep this final addition vibrant by adding off-heat to preserve their fresh flavor and color.
16. Ladle into pre-warmed bowls and serve immediately. Key to this soup’s appeal is its velvety texture from the dual cheese incorporation and the savory depth from properly browned beef. The cream cheese provides luxurious body while the cheddar delivers sharp tang, creating a balanced flavor profile that mimics your favorite burger. For a creative twist, serve in hollowed-out sourdough boules or garnish with crispy bacon lardons and pickle relish for added texture contrast.

Loaded Beef and Cheese Nachos

Vibrant, satisfying, and perfect for any gathering, these loaded beef and cheese nachos layer seasoned ground beef with melted cheeses and fresh toppings for a crowd-pleasing dish that comes together in under 30 minutes.

Ingredients

– 1 lb grass-fed ground beef (85/15 lean-to-fat ratio)
– 1 tbsp avocado oil
– 1 tbsp chili powder blend
– 1 tsp smoked paprika
– 1/2 tsp cumin seeds, freshly ground
– 1/2 tsp fine sea salt
– 12 oz restaurant-style tortilla chips
– 8 oz sharp white cheddar cheese, freshly grated
– 4 oz Monterey Jack cheese, freshly grated
– 1/2 cup crème fraîche
– 1/4 cup pickled jalapeño slices
– 1/4 cup fresh cilantro leaves, roughly chopped
– 1 ripe avocado, diced
– 1 lime, cut into wedges

Instructions

1. Preheat your oven to 375°F and line a large baking sheet with parchment paper.
2. Heat avocado oil in a large cast-iron skillet over medium-high heat until shimmering.
3. Add ground beef, breaking it apart with a wooden spoon, and cook for 5-7 minutes until browned.
4. Stir in chili powder, smoked paprika, ground cumin seeds, and fine sea salt, cooking for 1 minute until fragrant.
5. Arrange tortilla chips in a single layer on the prepared baking sheet.
6. Sprinkle half of the grated sharp white cheddar and Monterey Jack cheeses evenly over the chips.
7. Distribute the seasoned ground beef mixture over the cheese layer.
8. Top with remaining cheeses and scatter pickled jalapeño slices across the surface.
9. Bake for 8-10 minutes until cheeses are fully melted and bubbly.
10. Remove from oven and immediately drizzle with crème fraîche.
11. Garnish with fresh cilantro leaves and diced avocado.
12. Serve immediately with lime wedges for squeezing over the top.

Zesty lime cuts through the richness of the melted cheeses, while the crisp tortilla chips provide textural contrast to the savory beef. For an elegant presentation, serve on individual cast-iron skillets straight from the oven, ensuring each chip maintains its structural integrity beneath the generous toppings.

Conclusion

From quick dinners to party favorites, these 26 ground beef and cream cheese recipes offer endless delicious possibilities for your kitchen. We hope you found some new family favorites to try! Don’t forget to leave a comment sharing which recipe you loved most and pin this article to your Pinterest boards so you can easily find these tasty ideas again.