15 Ground Beef Dinners the Whole Family Loves

Ingredients

• 1 1/2 lbs lean ground beef
• 1 small yellow onion, finely diced
• 1/2 green bell pepper, finely diced
• 2 cloves garlic, minced
• 1 cup ketchup
• 1/4 cup water
• 2 tablespoons brown sugar
• 1 tablespoon yellow mustard
• 1 tablespoon Worcestershire sauce
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 6 hamburger buns, toasted

Instructions

1. Set a large 12 inch skillet over medium high heat. Add the ground beef, onion and bell pepper and cook for 7 to 8 minutes, breaking up the meat with a wooden spoon, until no pink remains and the beef reaches 160F.
2. Drain off any excess fat, leaving the meat and vegetables in the pan.
3. Stir in the garlic and cook for 1 minute until fragrant.
4. Add the ketchup, water, brown sugar, mustard, Worcestershire sauce, chili powder, salt and pepper. Stir until everything is evenly combined.
5. Bring the mixture to a simmer, then reduce the heat to medium low. Cook uncovered for 10 to 15 minutes, stirring occasionally, until the sauce thickens and clings to the meat.
6. Taste and adjust the seasoning, adding a little more brown sugar for sweeter joes or a pinch more chili powder for extra kick.
7. Toast the buns under the broiler for 1 to 2 minutes, then pile the meat mixture generously onto the bottom halves and add the tops. Serve with pickles and chips.

Ingredients

• 1 lb ground beef
• 1/2 small onion, finely diced
• 1 tablespoon chili powder
• 1 1/2 teaspoons ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• 3/4 teaspoon salt
• 1/2 cup tomato sauce
• 1/4 cup water
• 8 taco shells or small tortillas
• 1 cup shredded cheddar cheese
• 2 cups shredded lettuce
• 1 cup diced tomatoes

Instructions

1. Heat a large skillet over medium high heat. Add the ground beef and onion and cook for 6 to 8 minutes, breaking the beef into small crumbles, until browned and cooked to 160F.
2. Drain the excess fat and return the skillet to the heat.
3. Sprinkle in the chili powder, cumin, paprika, garlic powder, oregano and salt. Stir for 1 minute so the spices toast and coat the meat.
4. Pour in the tomato sauce and water. Simmer for 5 to 7 minutes, stirring now and then, until the liquid reduces and the meat is saucy but not wet.
5. While the meat simmers, warm the taco shells on a baking sheet in a 350F oven for 5 minutes, or heat soft tortillas in a dry skillet.
6. Set out the cheese, lettuce, tomatoes and any other favorite toppings like sour cream, salsa or sliced jalapenos.
7. Spoon the seasoned beef into the shells and let everyone build their own tacos at the table.

Ingredients

• 1 lb ground beef
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons tomato paste
• 2 1/2 cups beef broth
• 1 1/2 cups whole milk
• 2 cups elbow macaroni, uncooked
• 2 cups shredded sharp cheddar cheese
• 1 teaspoon yellow mustard

Instructions

1. In a large deep skillet or Dutch oven, cook the ground beef and onion over medium high heat for 6 to 8 minutes, breaking up the meat, until browned and it reaches 160F. Drain the fat.
2. Add the garlic, paprika, salt, pepper and tomato paste. Stir for 1 minute until the tomato paste darkens slightly.
3. Pour in the beef broth and milk and bring to a gentle boil, stirring to scrape up any browned bits.
4. Stir in the uncooked macaroni. Reduce the heat to medium low, cover, and simmer for 10 to 12 minutes, stirring every few minutes so the pasta does not stick, until the macaroni is tender and most of the liquid is absorbed.
5. Remove the pan from the heat. Stir in the mustard, then add the cheddar a handful at a time, stirring until melted and creamy.
6. Let it stand for 2 to 3 minutes to thicken, then serve with a side of green beans or a simple salad.

Ingredients

• 2 lbs ground beef, 85 percent lean
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 2 large eggs
• 3/4 cup plain breadcrumbs
• 2/3 cup whole milk
• 2 tablespoons Worcestershire sauce
• 1 teaspoon dried thyme
• 1 1/2 teaspoons salt
• 1/2 teaspoon black pepper
• For the glaze
• 3/4 cup ketchup
• 3 tablespoons brown sugar
• 1 tablespoon apple cider vinegar

Instructions

1. Preheat the oven to 350F. Line a rimmed baking sheet with foil or lightly grease a 9×5 inch loaf pan.
2. In a large bowl, stir together the breadcrumbs and milk and let them soak for 5 minutes until soft.
3. Add the eggs, onion, garlic, Worcestershire sauce, thyme, salt and pepper to the soaked breadcrumbs and mix well.
4. Add the ground beef and mix gently with your hands just until combined. Overmixing makes meatloaf dense.
5. Shape the mixture into a 9 by 5 inch loaf on the baking sheet, or press it into the loaf pan.
6. Whisk together the ketchup, brown sugar and vinegar. Spread half of the glaze over the top of the meatloaf.
7. Bake for 45 minutes, then spread on the remaining glaze. Bake another 15 to 20 minutes until the center reaches 160F.
8. Let the meatloaf rest for 10 minutes before slicing so it holds together nicely, then serve thick slices with mashed potatoes.

Ingredients

• 1 1/2 lbs ground beef
• 1/2 cup plain breadcrumbs
• 1/4 cup whole milk
• 1 large egg
• 1/4 cup finely grated onion
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground nutmeg
• 1 teaspoon salt
• 2 tablespoons olive oil
• 4 tablespoons unsalted butter
• 3 tablespoons all purpose flour
• 2 cups beef broth
• 1/2 cup heavy cream
• 1 tablespoon Worcestershire sauce

Instructions

1. In a large bowl, combine the breadcrumbs and milk and let soak for 5 minutes. Add the egg, grated onion, allspice, nutmeg and salt, then add the ground beef and mix gently.
2. Roll the mixture into 1 1/2 inch meatballs, making about 30.
3. Heat the olive oil in a large 12 inch skillet over medium heat. Brown the meatballs in batches for 6 to 8 minutes, turning often, until browned on all sides. Move them to a plate.
4. Melt the butter in the same skillet. Whisk in the flour and cook for 1 to 2 minutes until golden.
5. Slowly whisk in the beef broth until smooth, then stir in the cream and Worcestershire sauce. Simmer for 3 to 4 minutes until thickened.
6. Return the meatballs to the skillet, cover, and simmer on low for 8 to 10 minutes, until the meatballs reach 160F in the center.
7. Taste the gravy and season with salt and pepper. Serve over buttered egg noodles or mashed potatoes.

Ingredients

• 2 1/2 lbs russet potatoes, peeled and cubed
• 4 tablespoons unsalted butter
• 1/2 cup whole milk
• 1 1/2 teaspoons salt, divided
• 1 1/2 lbs ground beef
• 1 yellow onion, diced
• 2 carrots, diced
• 2 cloves garlic, minced
• 2 tablespoons tomato paste
• 2 tablespoons all purpose flour
• 1 cup beef broth
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• 1 cup frozen peas

Instructions

1. Boil the potatoes in salted water for 15 minutes until fork tender. Drain and mash with the butter, milk and 1 teaspoon of salt until smooth.
2. Preheat the oven to 400F.
3. In a large oven safe skillet over medium high heat, cook the beef, onion and carrots for 8 to 10 minutes, breaking up the meat, until browned and it reaches 160F. Drain excess fat.
4. Stir in the garlic, tomato paste and flour and cook for 1 minute.
5. Add the broth, Worcestershire sauce, thyme and remaining salt. Simmer for 5 minutes until thick and saucy, then stir in the peas.
6. Spread the mashed potatoes over the filling, sealing the edges. Rough up the top with a fork so it browns.
7. Bake for 20 to 25 minutes, until the filling bubbles at the edges and the potatoes are golden. Broil for 2 minutes for extra color if you like, then rest 10 minutes before serving.

Ingredients

• 1 lb lean ground beef
• 1 tablespoon vegetable oil
• 4 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1/3 cup low sodium soy sauce
• 1/4 cup packed brown sugar
• 1 tablespoon toasted sesame oil
• 1 tablespoon rice vinegar
• 1/4 teaspoon red pepper flakes
• 4 cups cooked white rice
• 3 green onions, sliced
• 1 teaspoon sesame seeds
• 1 cucumber, thinly sliced

Instructions

1. In a small bowl, whisk together the soy sauce, brown sugar, sesame oil, rice vinegar and red pepper flakes until the sugar dissolves.
2. Heat the vegetable oil in a large skillet over medium high heat. Add the garlic and ginger and cook for 30 seconds until fragrant.
3. Add the ground beef and cook for 6 to 8 minutes, breaking it into small crumbles, until browned and it reaches 160F. Drain any excess fat.
4. Pour the sauce over the beef and stir well. Simmer for 2 to 3 minutes until the sauce reduces and the beef looks glossy and slightly sticky.
5. Stir in half of the green onions and remove the skillet from the heat.
6. Divide the rice among 4 bowls and spoon the beef over the top.
7. Garnish with the remaining green onions, sesame seeds and sliced cucumber. Add a fried egg or steamed broccoli if you want to stretch the meal further.

Ingredients

• 6 large bell peppers, any color
• 1 lb ground beef
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 1/2 cups cooked white rice
• 1 can (14.5 oz) diced tomatoes, drained
• 1 can (8 oz) tomato sauce, divided
• 1 teaspoon Italian seasoning
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 1/2 cups shredded mozzarella cheese, divided
• 2 tablespoons chopped fresh parsley

Instructions

1. Preheat the oven to 375F. Cut the tops off the peppers and remove the seeds and ribs. Stand them upright in a 9×13 inch baking dish, trimming the bottoms slightly if they wobble.
2. In a large skillet over medium high heat, cook the beef and onion for 7 to 8 minutes until browned and the beef reaches 160F. Drain the fat and stir in the garlic for 1 minute.
3. Remove the skillet from the heat and stir in the rice, diced tomatoes, half the tomato sauce, Italian seasoning, salt, pepper and 1 cup of the mozzarella.
4. Spoon the filling into the peppers, packing it gently and mounding it on top.
5. Pour the remaining tomato sauce over the peppers and add 1/4 cup of water to the bottom of the dish. Cover tightly with foil.
6. Bake covered for 30 minutes. Uncover, sprinkle the remaining cheese on top, and bake 10 to 15 minutes more until the peppers are tender and the cheese is bubbly.
7. Sprinkle with parsley and let cool for 5 minutes before serving.

Ingredients

• 1 lb ground beef
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• 1 can (15 oz) pinto beans, rinsed and drained
• 1 can (4 oz) diced green chiles
• 2 cans (10 oz each) red enchilada sauce
• 10 small flour tortillas
• 3 cups shredded Mexican blend cheese, divided
• Sliced green onions and sour cream, for serving

Instructions

1. Preheat the oven to 350F and spread 1/2 cup of enchilada sauce over the bottom of a 9×13 inch baking dish.
2. In a large skillet over medium high heat, cook the beef and onion for 7 to 8 minutes until browned and the beef reaches 160F. Drain the fat.
3. Stir in the garlic, cumin and chili powder and cook for 1 minute. Add the salt, pinto beans, green chiles and 1/2 cup of enchilada sauce and simmer for 3 minutes.
4. Warm the tortillas in the microwave for 30 seconds so they roll without cracking.
5. Spoon about 1/3 cup of the beef filling and a small handful of cheese down the center of each tortilla. Roll up tightly and place seam side down in the baking dish.
6. Pour the remaining enchilada sauce evenly over the top and sprinkle with the remaining cheese.
7. Bake uncovered for 20 to 25 minutes, until the sauce is bubbling and the cheese is melted. Rest 5 minutes, then top with green onions and sour cream.

Ingredients

• 12 oz wide egg noodles
• 1 lb ground beef
• 1 small onion, diced
• 8 oz white mushrooms, sliced
• 2 cloves garlic, minced
• 2 tablespoons unsalted butter
• 2 tablespoons all purpose flour
• 2 cups beef broth
• 1 tablespoon Worcestershire sauce
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 3/4 cup sour cream
• 2 tablespoons chopped fresh parsley

Instructions

1. Cook the egg noodles in a large pot of salted boiling water according to package directions. Drain and toss with a small pat of butter.
2. Meanwhile, in a large skillet over medium high heat, cook the beef and onion for 6 to 8 minutes until browned and the beef reaches 160F. Drain the fat and move the beef to a plate.
3. Melt the butter in the same skillet and add the mushrooms. Cook for 5 minutes until golden, then stir in the garlic for 30 seconds.
4. Sprinkle the flour over the mushrooms and stir for 1 minute.
5. Slowly pour in the beef broth while stirring, then add the Worcestershire sauce, salt and pepper. Return the beef to the skillet and simmer for 5 minutes until the sauce thickens.
6. Turn the heat to low and stir in the sour cream until smooth. Do not let it boil or the sour cream may separate.
7. Serve the stroganoff over the buttered noodles and sprinkle with parsley.

Ingredients

• 1 1/2 lbs ground beef, 80 percent lean
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1 small yellow onion, very thinly sliced
• 8 slices American cheese
• 4 potato buns
• 2 tablespoons unsalted butter, softened
• 1/4 cup mayonnaise
• 2 tablespoons ketchup
• 1 tablespoon dill pickle relish
• Dill pickle chips, for serving

Instructions

1. Stir together the mayonnaise, ketchup and relish to make a quick burger sauce. Butter the cut sides of the buns.
2. Divide the beef into 8 loosely packed balls of about 3 oz each. Keep them cold until you are ready to cook.
3. Heat a large cast iron skillet or griddle over medium high heat. Toast the buns cut side down for 1 minute until golden, then set aside.
4. Place 2 or 3 beef balls in the skillet, spaced apart. Top each with a few onion slices, cover with a square of parchment, and smash firmly with a sturdy spatula into a thin patty.
5. Season with salt, pepper and garlic powder. Cook for 2 to 3 minutes until the edges are deeply browned and crispy.
6. Scrape under each patty with the spatula and flip. Add a slice of cheese and cook 1 minute more until the beef reaches 160F and the cheese melts.
7. Stack two patties on each bun with sauce and pickles and serve right away.

Ingredients

• 1 1/2 lbs ground beef
• 1/3 cup plain breadcrumbs
• 1 large egg
• 2 tablespoons ketchup
• 1 tablespoon Worcestershire sauce
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon vegetable oil
• 2 tablespoons unsalted butter
• 1 yellow onion, thinly sliced
• 8 oz mushrooms, sliced
• 2 tablespoons all purpose flour
• 2 cups beef broth
• 1 tablespoon chopped fresh parsley

Instructions

1. In a large bowl, mix the ground beef, breadcrumbs, egg, ketchup, Worcestershire sauce, salt and pepper until just combined. Shape into 4 oval patties about 3/4 inch thick.
2. Heat the oil in a large 12 inch skillet over medium high heat. Brown the patties for 3 to 4 minutes per side until a dark crust forms. Move them to a plate. They will finish cooking in the gravy.
3. Melt the butter in the same skillet over medium heat. Add the onion and mushrooms and cook for 6 to 7 minutes until soft and golden.
4. Sprinkle in the flour and stir for 1 minute.
5. Slowly whisk in the beef broth, scraping up the browned bits. Simmer for 2 to 3 minutes until the gravy begins to thicken.
6. Return the patties to the skillet, spoon gravy over them, cover, and simmer on low for 10 to 12 minutes until the centers reach 160F.
7. Sprinkle with parsley and serve with mashed potatoes and green beans.

Ingredients

• 1 1/2 lbs ground beef
• 1 yellow onion, diced
• 3 carrots, sliced
• 3 celery stalks, sliced
• 2 cloves garlic, minced
• 2 medium russet potatoes, peeled and diced
• 1 can (28 oz) crushed tomatoes
• 6 cups beef broth
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 1 1/2 teaspoons salt
• 1/2 teaspoon black pepper
• 1 cup frozen green beans

Instructions

1. In a large Dutch oven over medium high heat, cook the ground beef and onion for 7 to 8 minutes, breaking up the meat, until browned and the beef reaches 160F. Drain the excess fat.
2. Add the carrots and celery and cook for 4 to 5 minutes, stirring occasionally, until they begin to soften. Stir in the garlic for 1 minute.
3. Add the potatoes, crushed tomatoes, beef broth, Worcestershire sauce, thyme, basil, salt and pepper. Stir well.
4. Bring the soup to a boil, then reduce the heat to medium low. Cover and simmer for 18 to 20 minutes, until the potatoes and carrots are fork tender.
5. Stir in the frozen green beans and simmer uncovered for 5 more minutes until they are heated through.
6. Taste and adjust the seasoning with more salt and pepper as needed.
7. Ladle into bowls and serve with crusty bread, saltine crackers or grilled cheese sandwiches.

Ingredients

• 1 lb ziti pasta
• 1 lb ground beef
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 jar (24 oz) marinara sauce
• 1 can (15 oz) crushed tomatoes
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 15 oz ricotta cheese
• 1 large egg
• 1/2 cup grated Parmesan cheese
• 3 cups shredded mozzarella cheese, divided
• 2 tablespoons chopped fresh basil

Instructions

1. Preheat the oven to 375F and grease a 9×13 inch baking dish. Cook the ziti in salted boiling water for 2 minutes less than the package directions. Drain.
2. In a large skillet over medium high heat, cook the beef and onion for 7 to 8 minutes until browned and the beef reaches 160F. Drain the fat and stir in the garlic.
3. Add the marinara, crushed tomatoes, Italian seasoning and salt. Simmer for 5 minutes.
4. In a bowl, stir together the ricotta, egg, Parmesan and 1 cup of the mozzarella.
5. Toss the drained pasta with the meat sauce. Spread half of the pasta in the baking dish, dollop the ricotta mixture over it, then add the remaining pasta.
6. Sprinkle the remaining 2 cups of mozzarella over the top. Cover with foil and bake for 20 minutes.
7. Uncover and bake 10 to 15 minutes more, until the cheese is bubbly and golden in spots. Rest 10 minutes, then sprinkle with basil and serve.

Ingredients

• 1 1/2 lbs ground beef
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon Worcestershire sauce
• 2 cans (10.5 oz each) condensed cream of mushroom soup
• 1/2 cup sour cream
• 2 cups frozen mixed vegetables, thawed
• 2 cups shredded cheddar cheese, divided
• 1 bag (32 oz) frozen tater tots

Instructions

1. Preheat the oven to 375F and lightly grease a 9×13 inch baking dish.
2. In a large skillet over medium high heat, cook the beef and onion for 7 to 8 minutes, breaking it into crumbles, until browned and the beef reaches 160F. Drain the fat.
3. Stir in the garlic, salt, pepper and Worcestershire sauce and cook for 1 minute.
4. Remove the skillet from the heat and stir in the cream of mushroom soup, sour cream and mixed vegetables until evenly combined.
5. Spread the beef mixture in the baking dish and sprinkle 1 cup of the cheddar over the top.
6. Arrange the frozen tater tots in tight even rows over the cheese, covering the entire surface.
7. Bake uncovered for 30 minutes, then sprinkle the remaining cheese over the tots. Bake another 5 to 10 minutes until the tots are golden and crisp and the filling bubbles at the edges. Let stand 5 minutes before serving.