27 Delightful High-Protein Ground Beef Recipe Ideas

Looking for delicious ways to power up your meals with protein-packed ground beef? You’ve come to the right place! Whether you’re craving quick weeknight dinners, cozy comfort food, or fresh seasonal favorites, this collection of 27 delightful recipes has something for every appetite. Get ready to discover exciting new dishes that will satisfy your hunger and keep you coming back for more—let’s dive in!

Spicy Ground Beef and Black Bean Chili

Looking for a hearty meal that comes together fast? This spicy ground beef and black bean chili delivers bold flavor with minimal effort. Let’s get cooking right away.

Ingredients

– 1 lb ground beef (I prefer 80/20 for better flavor)
– 1 yellow onion, diced (always my first step for building flavor)
– 2 cloves garlic, minced (fresh is essential here)
– 1 tbsp olive oil (extra virgin is my kitchen staple)
– 1 can (15 oz) black beans, drained and rinsed
– 1 can (14.5 oz) diced tomatoes
– 2 tbsp chili powder (adjust if you’re sensitive to heat)
– 1 tsp cumin
– 1 cup beef broth
– ½ tsp salt
– ¼ tsp black pepper

Instructions

1. Heat olive oil in a large pot over medium-high heat until shimmering.
2. Add diced onion and cook for 4 minutes until translucent, stirring occasionally.
3. Add ground beef, breaking it up with a wooden spoon, and cook for 6 minutes until browned.
4. Stir in minced garlic and cook for 1 minute until fragrant.
5. Sprinkle chili powder, cumin, salt, and black pepper over the beef mixture.
6. Pour in diced tomatoes with their juices and beef broth.
7. Add drained black beans and stir to combine all ingredients.
8. Bring chili to a boil, then reduce heat to low and simmer uncovered for 20 minutes.
9. Check consistency after 15 minutes – if too thick, add 2 tbsp more broth.
10. Remove from heat and let stand for 5 minutes before serving.

Zesty and satisfying, this chili develops a rich thickness that clings perfectly to tortilla chips. The black beans add creamy texture against the spicy beef, making it ideal for loading into bowls with shredded cheese and sour cream. Leftovers taste even better the next day as flavors continue to meld together.

Hearty Ground Beef Stuffed Peppers

Whip up these satisfying stuffed peppers when you need a comforting meal that comes together with minimal fuss. They’re perfect for busy weeknights yet impressive enough for casual entertaining. The combination of savory beef, rice, and melted cheese creates a complete meal in each colorful pepper shell.

Ingredients

– 4 large bell peppers (I mix colors for visual appeal)
– 1 lb ground beef (85/15 works best for flavor)
– 1 cup cooked white rice (day-old rice absorbs flavors better)
– 1 small yellow onion, finely diced
– 2 cloves garlic, minced (fresh garlic makes all the difference)
– 1 cup marinara sauce (my favorite jarred brand saves time)
– 1 tsp dried oregano
– 1/2 tsp smoked paprika
– 1 cup shredded mozzarella cheese
– 2 tbsp olive oil
– Salt and black pepper

Instructions

1. Preheat your oven to 375°F.
2. Cut bell peppers in half lengthwise and remove seeds and membranes.
3. Arrange pepper halves cut-side up in a 9×13 inch baking dish.
4. Heat olive oil in a large skillet over medium-high heat.
5. Add diced onion and cook for 4 minutes until translucent.
6. Add minced garlic and cook for 1 minute until fragrant.
7. Add ground beef, breaking it up with a wooden spoon.
8. Cook beef for 6-8 minutes until browned throughout.
9. Drain excess grease from the skillet.
10. Stir in cooked rice, marinara sauce, oregano, and smoked paprika.
11. Season mixture with 1 tsp salt and 1/2 tsp black pepper.
12. Spoon filling evenly into pepper halves, packing it down lightly.
13. Cover baking dish tightly with aluminum foil.
14. Bake at 375°F for 25 minutes.
15. Remove foil and sprinkle mozzarella cheese over each pepper.
16. Return to oven uncovered for 10 minutes until cheese is bubbly and golden.
17. Let peppers rest for 5 minutes before serving.

Unbelievably tender peppers cradle the rich, savory filling that’s perfectly balanced between meaty and cheesy. The melted mozzarella forms a golden crust that gives way to steaming, aromatic contents. Serve these alongside a crisp green salad or with crusty bread to soak up any delicious juices that escape during baking.

Savory Ground Beef and Quinoa Bowls

Very few weeknight dinners hit that perfect balance of hearty and healthy like these bowls. Versatile ground beef pairs beautifully with protein-packed quinoa for a meal that satisfies everyone. You’ll have dinner ready in under 30 minutes flat.

Ingredients

– 1 lb ground beef (I prefer 85/15 for better flavor)
– 1 cup quinoa, rinsed well (this removes the bitter coating)
– 2 cups beef broth (homemade if you have it, but boxed works great)
– 1 yellow onion, diced medium
– 2 cloves garlic, minced (fresh makes all the difference)
– 2 tbsp olive oil (extra virgin is my go-to)
– 1 tsp smoked paprika
– ½ tsp black pepper, freshly ground
– 1 tsp salt (I use kosher for better distribution)

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering.
2. Add diced onion and cook for 4 minutes until translucent, stirring occasionally.
3. Add ground beef and break it apart with a wooden spoon into small crumbles.
4. Cook beef for 6-7 minutes until no pink remains, stirring frequently to prevent sticking.
5. Stir in minced garlic and cook for 1 minute until fragrant.
6. Add rinsed quinoa to the skillet and toast for 2 minutes, stirring constantly.
7. Pour in beef broth, scraping any browned bits from the bottom of the pan.
8. Stir in smoked paprika, salt, and black pepper until evenly distributed.
9. Bring mixture to a boil, then reduce heat to low and cover with a tight-fitting lid.
10. Simmer for 15 minutes without lifting the lid – this ensures perfect quinoa texture.
11. Remove from heat and let stand covered for 5 minutes to absorb remaining liquid.
12. Fluff the mixture with a fork to separate the quinoa grains.

Really appreciate how the quinoa absorbs all the beefy flavors while maintaining its slight chew. The smoked paprika adds a warm depth that complements the savory beef perfectly. Try topping with a fried egg for extra richness or serving over crisp lettuce for a deconstructed bowl experience.

Ground Beef and Spinach Stuffed Shells

Filled with savory goodness, these stuffed shells deliver comfort in every bite. Ground beef and spinach create a hearty filling that bakes up beautifully. Perfect for weeknight dinners or casual entertaining.

Ingredients

– 12 jumbo pasta shells (I always cook a few extra in case some tear)
– 1 lb ground beef, 80/20 blend for better flavor
– 2 cups fresh spinach, roughly chopped (frozen works too, just squeeze out excess water)
– 1 cup ricotta cheese, whole milk version for creaminess
– 1/2 cup grated Parmesan cheese, the real stuff from the refrigerated section
– 1 large egg, room temperature helps it blend smoothly
– 2 cups marinara sauce, my homemade version or your favorite jarred brand
– 1 cup shredded mozzarella cheese, for that perfect golden top
– 2 tbsp extra virgin olive oil, my go-to for sautéing
– 2 cloves garlic, minced fresh for maximum flavor
– 1 tsp dried oregano, rubbed between palms to release oils
– 1/2 tsp salt
– 1/4 tsp black pepper, freshly ground

Instructions

1. Preheat your oven to 375°F.
2. Bring a large pot of salted water to a rolling boil.
3. Cook jumbo shells for 9 minutes until al dente.
4. Drain shells carefully and arrange them in a single layer on a baking sheet to prevent sticking.
5. Heat olive oil in a large skillet over medium-high heat until shimmering.
6. Add ground beef and cook for 6-8 minutes, breaking it up with a spatula until no pink remains.
7. Stir in minced garlic and cook for 1 minute until fragrant.
8. Add chopped spinach and cook for 2 minutes until wilted.
9. Transfer beef mixture to a bowl and let cool for 5 minutes.
10. In a separate bowl, combine ricotta, Parmesan, egg, oregano, salt, and pepper.
11. Mix cooled beef mixture into the cheese filling until fully incorporated.
12. Spread 1 cup of marinara sauce evenly in a 9×13 inch baking dish.
13. Fill each cooked shell with about 2 tablespoons of the beef and cheese mixture.
14. Arrange stuffed shells in a single layer over the sauce in the baking dish.
15. Pour remaining 1 cup of marinara sauce over the stuffed shells.
16. Sprinkle shredded mozzarella evenly over the top.
17. Cover baking dish tightly with aluminum foil.
18. Bake covered at 375°F for 25 minutes.
19. Remove foil and bake uncovered for 10 minutes until cheese is bubbly and lightly browned.
20. Let rest for 5 minutes before serving. Rich, cheesy interiors contrast with the firm pasta shells, creating wonderful texture variation. The beef and spinach filling stays moist while the edges get slightly crispy. Serve these with garlic bread to soak up any extra sauce, or add a simple green salad for balance.

Protein-Packed Ground Beef and Lentil Casserole

Hearty comfort food doesn’t need to be complicated. This protein-packed casserole combines ground beef and lentils for a satisfying meal that feeds a crowd. Perfect for busy weeknights when you want something wholesome without the fuss.

Ingredients

– 1 lb lean ground beef (85/15 works best for flavor without excess grease)
– 1 cup brown lentils, rinsed (I always check for tiny stones)
– 1 large yellow onion, diced (sweet varieties caramelize beautifully)
– 2 carrots, peeled and finely chopped (about 1 cup)
– 3 cloves garlic, minced (fresh is essential here)
– 1 tbsp olive oil (extra virgin is my go-to)
– 1 15-oz can crushed tomatoes
– 2 cups beef broth (low-sodium lets you control salt)
– 1 tsp dried oregano
– 1/2 tsp smoked paprika (adds depth)
– 1 cup shredded cheddar cheese (sharp melts better)
– Salt and black pepper

Instructions

1. Preheat your oven to 375°F.
2. Heat olive oil in a large oven-safe skillet over medium-high heat.
3. Add ground beef and cook for 5-7 minutes, breaking it up with a spoon until no pink remains.
4. Transfer beef to a plate, leaving 1 tablespoon of drippings in the skillet.
5. Add onion and carrots to the skillet, cooking for 6-8 minutes until softened.
6. Stir in garlic and cook for 1 minute until fragrant.
7. Return beef to the skillet along with rinsed lentils.
8. Pour in crushed tomatoes and beef broth, scraping any browned bits from the bottom.
9. Season with oregano, smoked paprika, 1 teaspoon salt, and 1/2 teaspoon black pepper.
10. Bring mixture to a simmer, then immediately transfer skillet to the preheated oven.
11. Bake uncovered for 35 minutes until lentils are tender and liquid is absorbed.
12. Remove from oven and sprinkle evenly with shredded cheddar cheese.
13. Return to oven for 5-7 minutes until cheese is bubbly and lightly browned.
14. Let rest for 10 minutes before serving (this helps the flavors meld).
15. Divide among bowls and serve hot. Makes this casserole ahead and reheat individual portions for easy lunches. The lentils create a hearty texture that holds up beautifully, while the smoked paprika adds a subtle smokiness that complements the rich beef. Serve over mashed potatoes or with crusty bread to soak up the savory sauce.

Zesty Ground Beef and Sweet Potato Skillet

Kickstart your weeknight dinner with this hearty skillet that comes together in under 30 minutes. Packed with savory ground beef and sweet potatoes, it’s a complete meal that satisfies both comfort food cravings and nutritional needs. Keep reading for the simple steps to make this family favorite.

Ingredients

– 1 lb ground beef (I prefer 85/15 for optimal flavor without excess grease)
– 1 large sweet potato, peeled and diced into ½-inch cubes (about 2 cups)
– 1 medium yellow onion, finely chopped
– 2 cloves garlic, minced (fresh is best for that aromatic punch)
– 1 tbsp olive oil (extra virgin is my go-to for sautéing)
– 1 tsp chili powder
– ½ tsp cumin
– ¼ tsp smoked paprika
– Salt to taste (I use about ¾ tsp for balanced seasoning)
– Fresh cilantro for garnish (optional but adds a bright finish)

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add diced sweet potato and cook for 8–10 minutes, stirring occasionally, until edges begin to brown and potatoes are tender when pierced with a fork.
3. Push sweet potatoes to one side of the skillet and add ground beef, breaking it up with a spatula into small crumbles.
4. Cook beef for 5–6 minutes until no pink remains, then mix with sweet potatoes.
5. Add chopped onion and cook for 3–4 minutes until translucent and fragrant.
6. Stir in minced garlic and cook for 1 minute until aromatic but not browned.
7. Sprinkle chili powder, cumin, smoked paprika, and salt evenly over the mixture.
8. Reduce heat to medium and cook for 2–3 minutes, stirring constantly, to toast the spices and blend flavors.
9. Remove from heat and let rest for 2 minutes before serving.

Nothing beats the tender sweet potatoes against the savory beef, with spices that meld into a cozy, satisfying dish. Nestle it into tortillas for quick tacos or top with a fried egg for a hearty breakfast twist—either way, it’s versatile enough to become your new go-to.

Asian-Style Ground Beef Lettuce Wraps

Very few dishes deliver this much flavor with so little effort. These Asian-style lettuce wraps come together in under 30 minutes, making them perfect for busy weeknights when you want something satisfying without the fuss. The combination of savory beef, crisp lettuce, and bright toppings creates a meal that feels both light and deeply satisfying.

Ingredients

– 1 lb ground beef (I prefer 85/15 for optimal flavor without being too greasy)
– 1 tbsp sesame oil (this really makes the dish, don’t substitute)
– 2 tbsp soy sauce (I always use low-sodium to control saltiness)
– 1 tbsp rice vinegar (adds that essential bright acidity)
– 1 tsp grated ginger (fresh makes all the difference here)
– 2 cloves garlic, minced (measure with your heart, but I usually go heavy)
– 1/4 cup hoisin sauce (this sweet element balances everything perfectly)
– 1 head butter lettuce (the soft cups are ideal for wrapping)
– 2 green onions, thinly sliced (for that fresh crunch at the end)
– 1/4 cup chopped cilantro (optional but highly recommended)

Instructions

1. Heat a large skillet over medium-high heat for 2 minutes until properly hot.
2. Add the ground beef to the dry skillet, breaking it apart with a wooden spoon.
3. Cook the beef for 6-8 minutes, stirring occasionally, until no pink remains and it’s nicely browned.
4. Tip: Don’t overcrowd the pan—work in batches if needed for proper browning.
5. Push the cooked beef to one side of the skillet.
6. Add sesame oil to the empty space and let it heat for 30 seconds.
7. Add minced garlic and grated ginger to the oil, stirring for 1 minute until fragrant.
8. Combine the beef with the garlic-ginger mixture.
9. Pour in soy sauce, rice vinegar, and hoisin sauce all at once.
10. Stir continuously for 2-3 minutes until the sauce thickens and coats the beef evenly.
11. Tip: If the sauce seems too thick, add 1 tablespoon of water to loosen it.
12. Remove the skillet from heat and let the beef mixture rest for 2 minutes.
13. Meanwhile, separate butter lettuce leaves, choosing the most cup-like ones for serving.
14. Rinse and pat dry the lettuce leaves thoroughly.
15. Spoon the warm beef mixture into the prepared lettuce cups.
16. Top each wrap with sliced green onions and chopped cilantro.
17. Tip: Serve immediately while the lettuce is crisp and the beef is warm.

Serve these wraps immediately for the best textural contrast between the warm, saucy beef and cool, crisp lettuce. The savory-sweet filling pairs beautifully with the fresh herbs, creating layers of flavor in every bite. For a fun twist, set up a DIY wrapping station with extra toppings like shredded carrots or chopped peanuts.

Greek-Seasoned Ground Beef and Chickpea Salad

Now, let’s make a protein-packed salad that comes together in under 30 minutes. Nothing beats this Greek-seasoned ground beef and chickpea combo for busy weeknights. You’ll love how the warm spiced meat contrasts with crisp vegetables.

Ingredients

– 1 lb ground beef (85/15 works best for flavor)
– 1 can (15 oz) chickpeas, drained and rinsed (I always give them an extra rinse to remove excess sodium)
– 1 tbsp olive oil (extra virgin is my go-to for better flavor)
– 2 tsp Greek seasoning blend (homemade or store-bought both work)
– 1/2 red onion, thinly sliced (soaking in ice water for 5 minutes reduces sharpness)
– 1 cup cherry tomatoes, halved (I prefer the multi-colored ones for visual appeal)
– 1 English cucumber, diced (the seedless variety stays crisper)
– 1/4 cup crumbled feta cheese (block feta crumbled fresh tastes superior)
– 2 tbsp red wine vinegar (this brightens everything up perfectly)
– 1/4 cup fresh parsley, chopped (flat-leaf has better texture than curly)

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering.
2. Add ground beef to the hot skillet, breaking it apart with a spatula.
3. Cook beef for 5-7 minutes until no pink remains, stirring occasionally.
4. Drain excess fat from the skillet using a slotted spoon.
5. Add Greek seasoning to the beef and stir to coat evenly.
6. Cook seasoned beef for 1 minute until fragrant.
7. Add drained chickpeas to the skillet with the beef.
8. Cook beef and chickpeas together for 3-4 minutes until chickpeas are warmed through.
9. Remove skillet from heat and let mixture cool slightly.
10. Combine sliced red onion, halved cherry tomatoes, and diced cucumber in a large bowl.
11. Add the warm beef and chickpea mixture to the vegetable bowl.
12. Drizzle red wine vinegar over the salad and toss gently to combine.
13. Sprinkle crumbled feta cheese over the top of the salad.
14. Garnish with chopped fresh parsley just before serving. But the warm, spiced beef makes the chickpeas extra tender while keeping the vegetables crisp. Serve it in pita pockets or over greens for different textures—either way, the feta adds a salty punch that balances the seasoning perfectly.

Flavorful Ground Beef and Mushroom Stroganoff

Dinner just got easier with this comforting ground beef and mushroom stroganoff. It’s the perfect weeknight solution when you want something hearty without the fuss. Creamy, savory, and ready in under 30 minutes.

Ingredients

– 1 lb ground beef (I like 85/15 for better flavor)
– 8 oz cremini mushrooms, sliced (baby bellas work great too)
– 1 medium yellow onion, diced
– 2 cloves garlic, minced (fresh is always better here)
– 1 tbsp olive oil (extra virgin is my go-to)
– 1 cup beef broth
– 1 cup sour cream (full-fat for maximum creaminess)
– 2 tbsp all-purpose flour
– 1 tbsp Worcestershire sauce
– 1 tsp paprika
– 12 oz egg noodles
– Salt and black pepper

Instructions

1. Bring a large pot of salted water to a rolling boil for the egg noodles.
2. Heat olive oil in a large skillet over medium-high heat until shimmering.
3. Add ground beef and cook for 5-6 minutes, breaking it up with a spatula until no pink remains.
4. Transfer beef to a plate, leaving about 1 tablespoon of drippings in the skillet.
5. Add diced onion to the skillet and cook for 3 minutes until translucent.
6. Stir in sliced mushrooms and cook for 5-6 minutes until browned and tender.
7. Add minced garlic and cook for 30 seconds until fragrant.
8. Sprinkle flour over the mushroom mixture and stir constantly for 1 minute to cook out the raw flour taste.
9. Gradually pour in beef broth while stirring to prevent lumps.
10. Add Worcestershire sauce and paprika, stirring to combine.
11. Return cooked ground beef to the skillet and bring to a simmer.
12. Reduce heat to low and stir in sour cream until fully incorporated.
13. Meanwhile, cook egg noodles in the boiling water for 7-8 minutes until al dente.
14. Drain noodles thoroughly and divide among serving bowls.
15. Ladle the beef and mushroom sauce over the hot noodles.

Just spooned over those tender egg noodles, this stroganoff delivers the ultimate comfort with its rich, creamy sauce and savory beef. The mushrooms add an earthy depth that balances the tang from the sour cream perfectly. Try serving it with a simple green salad or crusty bread to soak up every last bit of sauce.

Cheesy Ground Beef and Cauliflower Bake

Nothing beats a comforting casserole on busy weeknights. Needing just one dish and minimal prep, this cheesy bake satisfies cravings while sneaking in veggies. Now let’s get cooking.

Ingredients

• 1 lb ground beef (85% lean works best for flavor without excess grease)
• 1 medium head cauliflower, chopped into 1-inch florets (don’t discard the stems—they add great texture)
• 1 cup shredded sharp cheddar cheese (I always grab the block and shred it myself for better melt)
• 1/2 cup heavy cream (this creates the richest sauce, though half-and-half works in a pinch)
• 1/4 cup grated Parmesan cheese (the real stuff from the refrigerated section makes all the difference)
• 2 tbsp olive oil (extra virgin is my go-to for sautéing)
• 1 tsp garlic powder
• 1/2 tsp smoked paprika (this adds that subtle smoky depth I love)
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 375°F and lightly grease an 8×8 inch baking dish.
2. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
3. Add 1 lb ground beef, breaking it apart with a wooden spoon into small crumbles.
4. Cook beef for 5-7 minutes until no pink remains, stirring occasionally to prevent sticking.
5. Drain excess fat from the skillet using a spoon, leaving about 1 tbsp for flavor.
6. Add 1 medium head cauliflower florets to the skillet and stir to combine with beef.
7. Sprinkle 1 tsp garlic powder, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper over the mixture.
8. Cook for 4-5 minutes until cauliflower begins to soften but still has slight crunch.
9. Pour in 1/2 cup heavy cream, stirring continuously until the mixture starts to bubble.
10. Transfer the entire mixture to your prepared baking dish, spreading it evenly.
11. Top with 1 cup shredded sharp cheddar cheese, distributing it uniformly across the surface.
12. Sprinkle 1/4 cup grated Parmesan cheese over the cheddar layer.
13. Bake at 375°F for 18-20 minutes until the cheese is golden and bubbly.
14. Remove from oven and let rest for 5 minutes before serving to allow the sauce to thicken.

Just out of the oven, this bake delivers creamy cauliflower with savory beef in every bite. Juicy, cheesy, and subtly smoky, it’s perfect scooped over roasted potatoes or stuffed into warm tortillas for next-day lunches.

Ground Beef and Broccoli Stir Fry

Unbelievably simple yet packed with flavor, this ground beef and broccoli stir fry comes together in under 20 minutes. Using ground beef instead of sliced steak makes it budget-friendly and faster to cook. It’s become my go-to weeknight dinner when time is tight but I still want something satisfying.

Ingredients

– 1 lb ground beef (I prefer 85/15 for better flavor without too much grease)
– 4 cups broccoli florets (fresh works best for that crisp-tender bite)
– 3 cloves garlic, minced (don’t skimp—fresh garlic makes all the difference)
– 1/4 cup soy sauce (I always use reduced-sodium to control saltiness)
– 2 tbsp olive oil (extra virgin is my go-to for its fruity notes)
– 1 tbsp cornstarch (this creates the perfect glossy sauce)
– 1 tsp sesame oil (just a splash adds incredible depth)
– 1/2 cup beef broth (I keep boxed broth handy for quick meals like this)

Instructions

1. Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering.
2. Add ground beef to the hot skillet, breaking it apart with a wooden spoon.
3. Cook beef for 5-6 minutes until fully browned, stirring occasionally to prevent sticking.
4. Transfer cooked beef to a plate using a slotted spoon, leaving drippings in the skillet.
5. Add remaining 1 tablespoon olive oil to the same skillet over medium-high heat.
6. Add broccoli florets and cook for 3 minutes until bright green but still firm.
7. Push broccoli to one side of the skillet and add minced garlic to the empty space.
8. Cook garlic for 30 seconds until fragrant but not browned—watch carefully to prevent burning.
9. Return cooked beef to the skillet with the broccoli and garlic.
10. In a small bowl, whisk together soy sauce, beef broth, and cornstarch until smooth.
11. Pour sauce mixture over the beef and broccoli in the skillet.
12. Bring to a simmer and cook for 2-3 minutes until sauce thickens and coats everything evenly.
13. Remove from heat and stir in sesame oil just before serving.

The tender ground beef soaks up the savory sauce while the broccoli stays crisp-tender for perfect texture contrast. Serve it over steamed rice to catch every drop of the glossy sauce, or try it stuffed into warm tortillas for a fun twist.

Hearty Ground Beef and Vegetable Soup

A comforting bowl of this ground beef and vegetable soup hits the spot on chilly evenings. It’s packed with flavor and comes together in under an hour. Always my go-to when I need something satisfying without much fuss.

Ingredients

– 1 lb ground beef (I prefer 85/15 for better flavor)
– 1 yellow onion, diced (sweet onions work great here)
– 2 carrots, chopped (don’t peel them—extra nutrients!)
– 2 celery stalks, sliced
– 3 garlic cloves, minced (fresh is always best)
– 1 (14.5 oz) can diced tomatoes, undrained
– 4 cups beef broth (low-sodium lets you control salt)
– 1 cup frozen corn
– 1 cup frozen green beans
– 1 tsp dried oregano
– 1/2 tsp black pepper
– 2 tbsp olive oil (extra virgin is my kitchen staple)
– 1/2 tsp salt

Instructions

1. Heat 2 tbsp olive oil in a large pot over medium-high heat for 2 minutes until shimmering.
2. Add 1 lb ground beef and cook for 6-8 minutes, breaking it up with a spoon until no pink remains.
3. Stir in diced onion, chopped carrots, and sliced celery—cook for 5 minutes until slightly softened.
4. Add minced garlic and cook for 1 minute until fragrant (don’t let it burn!).
5. Pour in undrained diced tomatoes and 4 cups beef broth, scraping any browned bits from the pot bottom.
6. Stir in 1 tsp dried oregano, 1/2 tsp black pepper, and 1/2 tsp salt.
7. Bring to a boil, then reduce heat to low and simmer uncovered for 20 minutes.
8. Add 1 cup frozen corn and 1 cup frozen green beans—simmer for 10 more minutes until vegetables are tender.
9. Taste and adjust seasoning if needed (tip: let it sit 5 minutes off heat for flavors to meld).
10. Ladle into bowls and serve immediately. Rich with tender beef and vibrant vegetables, this soup delivers deep savory notes. Refrigerate leftovers—it tastes even better the next day when the flavors have fully developed.

Spiced Ground Beef and Lentil Tacos

Zesty and satisfying, these spiced ground beef and lentil tacos deliver big flavor with minimal effort. Perfect for busy weeknights when you want something hearty but don’t want to spend hours in the kitchen. The lentils stretch your protein while adding wonderful texture.

Ingredients

• 1 lb ground beef (I like 85/15 for the perfect fat content)
• 1 cup brown lentils (rinsed well to remove any debris)
• 2 tbsp olive oil (extra virgin is my go-to for better flavor)
• 1 medium yellow onion, finely diced (white onions work too but yellows are sweeter)
• 3 garlic cloves, minced (fresh is always better than jarred here)
• 2 tbsp chili powder (I prefer the blend over straight chili for complexity)
• 1 tsp ground cumin (toasting whole seeds and grinding fresh makes a huge difference)
• 1 tsp smoked paprika (regular works but smoked adds that extra depth)
• 1/2 tsp dried oregano (rub between your palms to release the oils)
• 2 cups beef broth (low sodium lets you control the salt level)
• 8 corn tortillas (warmed tortillas are essential for pliability)
• 1/2 cup shredded cheese (cheddar or Mexican blend both work beautifully)
• 1/4 cup chopped cilantro (stems included for extra flavor punch)
• 1 lime, cut into wedges (fresh squeezed right before serving)

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering.
2. Add ground beef and cook for 5-7 minutes, breaking it up with a spatula until no pink remains.
3. Add diced onion and cook for 4 minutes until translucent and fragrant.
4. Stir in minced garlic and cook for 1 minute until aromatic but not browned.
5. Sprinkle chili powder, cumin, smoked paprika, and oregano over the meat mixture.
6. Cook spices for 1 minute to toast them, stirring constantly to prevent burning.
7. Add rinsed lentils and beef broth, scraping any browned bits from the bottom of the pan.
8. Bring to a boil, then reduce heat to low and cover with a tight-fitting lid.
9. Simmer for 25 minutes until lentils are tender but not mushy.
10. Uncover and cook for 5 more minutes to thicken the mixture if needed.
11. While filling simmers, warm corn tortillas in a dry skillet over medium heat for 30 seconds per side.
12. Keep tortillas warm by wrapping them in a clean kitchen towel.
13. Spoon the beef and lentil mixture into warm tortillas.
14. Top with shredded cheese, chopped cilantro, and a squeeze of fresh lime juice.

Ultimate texture comes from the tender lentils mixed with savory beef, all wrapped in warm corn tortillas. The smoky spices meld beautifully with the bright lime and fresh cilantro. Try serving these with pickled red onions or a quick cabbage slaw for extra crunch and acidity.

Rich Ground Beef Bolognese with Whole Wheat Pasta

Usually, I save elaborate sauces for weekends, but this rich ground beef bolognese comes together fast enough for a weeknight. Using whole wheat pasta adds a nutty depth that pairs perfectly with the hearty meat sauce. You’ll have a comforting, restaurant-worthy meal in under an hour.

Ingredients

• 1 lb ground beef (80/20 blend for the best flavor and moisture)
• 12 oz whole wheat pasta, like linguine or fettuccine (I always keep a box in the pantry for quick dinners)
• 1 large yellow onion, finely diced (this melts into the sauce for sweetness without chunks)
• 2 carrots, peeled and finely grated (they dissolve into the sauce, adding natural sweetness and body)
• 2 celery stalks, finely chopped (don’t skip these—they’re the secret to a classic soffritto base)
• 3 garlic cloves, minced (fresh is key here, not the jarred stuff)
• 1 (28 oz) can crushed tomatoes (San Marzano are my favorite for their bright acidity)
• 1/2 cup dry red wine, like a Chianti (it deglazes the pan and adds complexity)
• 1/2 cup whole milk (sounds odd, but it tenderizes the meat and balances the tomatoes)
• 2 tbsp extra virgin olive oil (my go-to for sautéing—it has a fruitier flavor than regular olive oil)
• 1 tsp kosher salt, plus more for pasta water
• 1/2 tsp black pepper, freshly ground
• 1/4 tsp red pepper flakes (optional, but I like a subtle heat)
• Fresh basil or parsley for garnish (a handful torn right at the end brightens everything up)

Instructions

1. Heat 2 tbsp extra virgin olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering, about 2 minutes.
2. Add 1 finely diced yellow onion, 2 finely grated carrots, and 2 finely chopped celery stalks, and cook, stirring occasionally, until softened and lightly golden, 8–10 minutes.
3. Stir in 3 minced garlic cloves and cook until fragrant, 30 seconds—don’t let it brown or it’ll turn bitter.
4. Add 1 lb ground beef, breaking it up with a wooden spoon, and cook until no pink remains, 6–8 minutes; tip: render the fat fully for a richer sauce.
5. Pour in 1/2 cup dry red wine, scraping up any browned bits from the bottom of the pot, and simmer until reduced by half, about 3 minutes.
6. Stir in 1 (28 oz) can crushed tomatoes, 1/2 cup whole milk, 1 tsp kosher salt, 1/2 tsp black pepper, and 1/4 tsp red pepper flakes (if using).
7. Bring the sauce to a gentle boil, then reduce heat to low, cover, and simmer for 30 minutes, stirring occasionally; tip: a tight-fitting lid traps steam for a thicker, more integrated sauce.
8. While the sauce simmers, bring a large pot of salted water to a rolling boil and cook 12 oz whole wheat pasta according to package directions until al dente, about 9–11 minutes.
9. Drain the pasta, reserving 1/2 cup pasta water, and return the pasta to the pot.
10. Add the finished bolognese sauce to the pasta, tossing to coat, and stir in reserved pasta water 1 tbsp at a time if needed to loosen the sauce; tip: the starchy water helps the sauce cling to every strand.
11. Divide among bowls and garnish with fresh torn basil or parsley.

Beefy and velvety, this bolognese clings to the nutty whole wheat pasta in a way that feels both rustic and refined. Leftovers taste even better the next day—if you have any, try stuffing it into bell peppers or layering it in a quick baked pasta dish.

Conclusion

Hearty and satisfying, these high-protein ground beef recipes offer endless possibilities for delicious, nourishing meals your whole family will love. We hope you found some new favorites to add to your weekly rotation! Don’t forget to leave a comment sharing which recipe you’re most excited to try, and pin this article to your Pinterest boards for easy meal planning inspiration.