The 19 Best Recipes with Ground Beef

Ground beef is a real kitchen MVP for its affordability, abundance, and sheer speed at which it can be cooked.

I usually pair it with my trifecta of garlic, onion, and tomato, the ubiquitous base across all kinds of cuisines that I could eat every day. I also do that while using spices that pack a punch.

The 19 Best Recipes with Ground Beef

1. Ground Beef Kofta Kebabs

I take pleasure in preparing kofta kebabs made with ground beef, a classic dish where beef is combined with grated onion, minced garlic, cumin, and coriander. It makes a fine addition to my repertoire of ground beef recipes.

Ingredients

1 pound ground beef
1 small onion, finely grated
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground cinnamon
Salt and pepper to taste

Instructions

1. Take a large mixing bowl, and pour into it the main event: the ground beef. Next, add the grated onion, minced garlic, ground cumin, ground coriander, ground cinnamon, salt, and pepper. Blend the whole mixture well until you get a uniform composition with no lumps—just you, your bowl, and 1 pound of well-seasoned beef.

2. Separate the mixture into equal portions, and mold each portion into long, oblong sausages that surround skewers.

3. A grill or grill pan should be preheated to medium-high heat. The kofta kebabs can then be placed onto the grill and should cook for approximately 4-5 minutes on each side. The kebabs should be checked for doneness, and a nice char should be evident for serving.

4. Hot kebabs served alongside your preferred accompaniments make for delightful dining. Pita bread, fresh salads, and tzatziki sauce are all excellent options.

2. Ground Beef Stuffed Peppers

A nutritionally complete dinner featuring a mixture of ground beef, rice, and tomato sauce. Nourishing as it is, what’s going to really send this over the top into the “simply heavenly” stratosphere is the layer of shredded mozzarella on top that melts and gets slightly bubbly in the oven.

Is it good? Yes.

Ingredients

• 4 large bell peppers (any color), halved and seeds removed
• 1 pound ground beef
• 1 cup cooked rice
• 1 can (15 ounces) tomato sauce
• 1 cup shredded mozzarella cheese
• 1 teaspoon Italian seasoning
• Salt and pepper to taste

Instructions

1. Set your oven to 375°F (190°C) to properly heat it beforehand. Take a baking pan and set it beside you. With the cut sides facing upward, place the two bell pepper halves in the dish to form a kind of bowl.

2. In a frying pan over medium heat, cook the ground beef until it is thoroughly browned. Be sure to drain the excess fat. Stir in the cooked rice, half of the tomato sauce, and your seasonings: Italian, salt, and pepper.

3. Evenly spoon the mixture of beef and bits into each half of the bell peppers. Then take the remaining sauce and pour it over the tops of the peppers.

4. Take a sheet of foil and cover the dish. Make sure it is snug because the peppers like to steam. In an oven preheated to 350 degrees, bake the peppers for 30 minutes. Afterward, uncover the dish, and sprinkle cheese over each pepper. Put the peppers back in the oven, uncovered, for about 10 more minutes.

3. Ground Beef Empanadas

Empanadas de Carne Molida (Ground Beef Empanadas) are a classic in my collection of beef-ground-recipes. They combine savory ground beef, onion, garlic, and cumin, all wrapped up in a golden-brown flaky package.

They are just about perfect for any gathering.

Ingredients

• 1 pound ground beef
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• Salt and pepper to taste
• 1 package empanada dough discs
• 1 egg, beaten (for egg wash)

Instructions

1. Over medium heat, in a frying pan, brown the ground beef, using a spoon to break it up as it cooks. When the beef is nearly done, add the chopped onion and minced garlic and continue sautéing until the onion is translucent. Stir in the ground cumin and taste. If it’s not quite right yet, season with salt and pepper until it is. Set the mixture aside to cool for a few minutes.

2. Set your oven to 375°F (190°C). Place the empanada dough rounds on a clean, flat surface. Spoon a portion of the beef filling into the middle of each round.

3. To create a half-moon shape with the empanada dough and the filling, fold the dough over and pinch the edges to seal. A fork works well for achieving a crimped, decorative edge.

4. Paint the empanadas with raw egg, and set on a baking sheet. Pop the empanadas into the oven that has been preheated to 375 degrees Fahrenheit. After 20 minutes, check to see if they are golden brown. If not, give them another 5 minutes, but keep a close watch on them during the last few minutes of baking. Serve warm.

4. Ground Beef Moussaka

Moussaka with ground beef is a warm and inviting dish composed of layered eggplant, succulent ground beef, and lots of onions and garlic. If that weren’t enough to make it a perfect recipe for ground beef, it’s then topped with a thick bechamel sauce and baked until bubbly.

Ingredients

• 1 lb ground beef
• 2 large eggplants
• 1 medium onion, finely chopped
• 2 cups tomato sauce
• 3 tablespoons olive oil
• 2 cloves garlic, minced
• 2 cups bechamel sauce
• Salt and pepper, to taste

Instructions

1. Set the oven temperature to 375°F (190°C). Cut the eggplants into slices and salt them well so that they exude a little moisture. Wait for about 15 minutes and then dab the eggplant dry.

2. An olive oil-heated skillet is the optimal place for the chopping up of onion and garlic, which should be done to perfection, before adding them to the translucent mixture that should be forming in the skillet. Ground beef should then be introduced to the skillet and browned. Tomato sauce should be liberally added at this stage, as well as the almost indefinably seasonable salt and the  pepper.

3. In an oven proof dish, layer the slices of eggplant that have already been cooked with the mixture of beef. Repeat the layering, and end with a layer of eggplant on the very top.

4. Make a bechamel and pour it over the eggplant and beef. Bake it for about 30-40 minutes, watching it closely the last 10 minutes to be sure it doesn’t overbrown. Let it rest for about 10 minutes before cutting.

5. Ground Beef Sfiha

The tasty Middle Eastern pastry known as sfiha features a filling of savory ground beef, finely chopped onion, and sometimes pine nuts. I’m a big fan of pomegranate molasses and allspice.

They both do an excellent job of infusing my beef recipes with flavor.

Ingredients

1 pound ground beef
1 onion, finely chopped
2 tablespoons pine nuts (optional)
2 tablespoons pomegranate molasses
1 teaspoon ground allspice
Salt and pepper to taste

Instructions

1. Cook the ground beef in a large skillet over medium heat until it is completely browned. Drain any excess fat.

2. In a frying pan, add the chopped onion and sauté until softened, approximately 5 minutes.

3. Add the pine nuts, pomegranate molasses, allspice, salt, and pepper, and stir to combine. Cook for another 2-3 minutes, or until the mixture is well combined and has a strong, pleasant aroma.

4. Fill the sfiha dough or flatbread with the mixture, then bake it according to the recipe instructions for your dough or flatbread. When finished, serve the sfiha warm.

6. Ground Beef Keftedes

Delicious Greek meatballs made from ground beef, as well as onion, garlic, parsley, oregano, and cumin, are known as Keftedes. When you work with ground beef, recipes almost always call for these aromatic ingredients to create a foundation from which to build a flavor.

Ground Beef Keftedes are the kind of savory dish that makes you want to come back for more.

Ingredients

1 pound ground beef
1 small onion, finely chopped
2 cloves garlic, minced
1/4 cup fresh parsley, chopped
1 teaspoon dried oregano
1/2 teaspoon ground cumin
Salt and pepper to taste

Instructions

1. Take a big bowl and put inside the ground beef, onion, garlic, parsley, oregano, cumin, salt, and pepper. Combine everything well until all the ingredients and flavors are evenly distributed.

2. Form the mixture into small meatballs, roughly walnut-sized.

3. Warm a skillet over medium heat and add a drizzle of olive oil. Place the meatballs in the skillet, cooking them in batches as necessary. Turn the meatballs occasionally until they’re browned and cooked through, about 7 to 10 minutes.

4. Serve steaming with a spritz of lemon juice or your preferred dipping sauce.

7. Ground Beef Stuffed Cabbage Rolls

Beef, rice, onion, and tomato sauce are the basic components that make up a delicious rolled cabbage dish, and together they form a classic meal. In this recipe, you will learn how to combine these ingredients, how to roll the stuffed cabbage leaves (or not—if you’re feeling a little lazy), and how to serve them with sauce so that your meal remains true to its classic form.

Ingredients

1 large head of cabbage
1 pound ground beef
1 cup cooked rice
1 onion, finely chopped
2 cups tomato sauce
1 egg
Salt and pepper to taste#

Instructions

1. Prepare a large pot of boiling water and take care to remove the core from the cabbage. Place the entire head of cabbage into the pot, letting the outer leaves soften enough to peel away easily. You may want to use tongs to grasp the leaves and remove them from the head. Once you do that, set them aside.

2. In a big bowl, mix together the ground beef, cooked rice, chopped onion, egg, salt, and pepper. Ensure that all the components are well combined.

3. Take around 2 tablespoons of the meat mixture and place it in the center of each of the cabbage leaves. Fold the sides in and roll them up tightly to form the structure known as a “mummy.”

4. Place the cabbage rolls in a baking dish and cover them with the tomato sauce. You want the sauce to envelop the rolls as if they’re enjoying a nice, warm bath. Once the rolls are sufficiently bathed in sauce, cover the dish with foil and place it in a 350°F oven. Allow the dish to bake for 1 hour. At the end of the baking time, the rolls should be completely cooked.

8. Ground Beef Picadillo

One of my favorite dishes to prepare is Ground Beef Picadillo. This flavorful dish marries ground beef with chopped onions, tomatoes, green olives, and raisins.

It has a nice balance of flavors and textures and is one of my go-to recipes when I want to use up some ground beef.

Ingredients

1 pound ground beef
1 onion, chopped
2 cloves garlic, minced
1 cup tomato sauce
1/2 cup green olives, sliced
1/4 cup raisins
Salt and pepper to taste

Instructions

1. In a huge frying pan, cook the ground beef over medium heat until browned. Drain off any fat.

2. In a skillet, combine the chopped onion and minced garlic. Sauté them and allow to them work their magic until they become soft and translucent.

3. Combine the tomato sauce, green olives, raisins, salt, and pepper with the mixture. Let it simmer for a good 10 to 15 minutes, so they can all meld nicely into a cohesive sauce.

4. The picadillo is served hot with rice or warm tortillas

9. Ground Beef Stroganoff

One of the comforting, hearty meals that I really enjoy is Ground Beef Stroganoff. I think it’s an uncomplicated dish to prepare and a satisfying one to eat.

It’s pretty much ground beef, onions, and mushrooms in a creamy sauce, which by some accounts makes it pretty decadent. 

Ingredients

1 pound ground beef
1 medium onion, diced
1 cup mushrooms, sliced
2 cloves garlic, minced
1 cup beef broth
1 cup sour cream
Salt and pepper to taste

Instructions

1. In a substantial frying pan over medium heat, brown the ground beef. Drain the fat.

2. To the skillet, add the chopped onion and sliced mushrooms. Sauté the mixture until the onion is clear and the mushrooms are soft, approximately 5 minutes.

3. Add the minced garlic and cook for a minute more until it emits a tantalizing scent.

4. Combine the beef broth and bring it to a gentle simmer. Then, after it has simmered a few minutes, blend in the sour cream. Season it good with salt and pepper, and let it bubble away until it thickens up to your desired consistency. Serve over cooked egg noodles or rice.

10. Ground Beef Szechuan Noodles

I relish the recipes of Ground Beef Szechuan Noodles. They amount to a meal I could eat over and over again.

They (the recipes, not the meal) combine brown ground beef—yes, I could enjoy the flavor of just ground beef—but they take ground beef to another level by combining it with Szechuan noodles, soy sauce, hoisin sauce, and Szechuan peppercorns. 

Ingredients

• 8 oz (225g) Szechuan noodles
• 1 lb (450g) ground beef
• 3 tablespoons soy sauce
• 2 tablespoons hoisin sauce
• 1 tablespoon Szechuan peppercorns, crushed
• 2 cloves garlic, minced
• 2 green onions, sliced

Instructions

1. Prepare the Szechuan noodles as directed on the package. Drain them and put them aside.

2. In a big frying pan over medium-high heat, brown the ground beef. As it heats, break it up into smaller pieces, and continue doing so until it is fully browned. If there is excess fat, drain it off.

3. Minced garlic and Szechuan peppercorns should be added to the beef and stir-fried for 1-2 minutes until they become aromatic.

4. Combine the soy sauce, hoisin sauce, and green onions. Add the noodles, tossing everything together until well combined and heated through. Serve hot.

11. Ground Beef Kibbeh cups

One of my favorite Middle Eastern dishes to make is kibbeh made with ground beef. Kibbeh is not hard to make, especially when using simple flavors like those found in this recipe.

Kibbeh consists of three main ingredients: ground beef, fine bulgur wheat, and allspice. The first ingredient is pretty standard for kibbeh, and the second, bulgur, is the most common ingredient in kibbeh.

Kibbeh has subsistence roots; it’s what you make when you have no money—a clever way to stretch a pound of beef.

Ingredients

1 cup fine bulgur wheat
1 pound ground beef
1 small onion, finely chopped
1 teaspoon ground allspice
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup pine nuts (optional)#

Instructions

1. Wash the bulgur wheat in cold water and then let it soak for around half an hour. When the time is up, drain it thoroughly and press out any extra water that might be lingering.

2. In a big mixing bowl, combine the soaked bulgur, the ground beef, chopped onion, allspice, salt, and pepper. Mix until you can’t see any more strata of ingredients, and it looks good and homogenous.

3. Toast pine nuts in a dry skillet over medium heat until golden, then fold into the meat mixture.

4. Form the mixture into small ovals or thick discs. Put into the oven, which should be preheated to 350 degrees (175 degrees Celsius), for 20 to 25 minutes. Your goal is to have these little patties be cooked through. 

12. Ground Beef Larb

The most vibrant, zingy sort of protein dish I can think of, it is built on a foundation of ground meat—usually beef or pork, sometimes duck. The meat is gently cooked (not really stir-fried), then mixed with a cacophony of herbs and spices, the major players being fish sauce, lime juice, fresh mint, and cilantro.

What you end up with, if I’ve done my part properly, is a refreshing plate of meaty yumminess.

Ingredients

• 1 pound ground beef
• 2 tablespoons fish sauce
• 1 tablespoon lime juice
• 1 teaspoon sugar
• 3 tablespoons chopped fresh mint
• 3 tablespoons chopped fresh cilantro
• 1 shallot, thinly sliced

Instructions

1. In a frying pan over medium-high heat, sauté the ground beef until it’s browned and entirely cooked. Pour off any excess fat.

2. Lower the burner to a gentle heat and add fish sauce, lime juice, and sugar to the beef. Mix thoroughly and allow the mixture to settle for a couple of minutes.

3. Take the mixture off the heat. Next, add the mint, cilantro, and sliced shallot. Stir until everything is well mixed and you can’t see any separate ingredient.

4. You may serve the larb alongside warm steamed rice in a bowl, garnishing with fresh herbs and anything else your heart desires.

13. Ground Beef Anticuchos

I adore cooking with ground beef; it allows recipes to truly shine. My version of anticuchos combines the ingredient I love with the flavors I adore: aji panca paste, red wine vinegar, and garlic.

And instead of cooking them over an open flame like they do in Peru, I skewer them and pop them onto the grill.

Ingredients

1 pound ground beef
2 tablespoons aji panca paste (or substitute with mild chili paste)
3 cloves garlic, minced
2 tablespoons red wine vinegar
1 teaspoon ground cumin
Salt and pepper to taste
Wooden skewers, soaked in water

Instructions

1. In a big bowl, mix together the ground beef, aji panca paste, minced garlic, red wine vinegar, ground cumin, salt, and pepper. Make sure everything is well blended and holds together well.

2. Mold the experienced ground beef mixture into small logs or ovals around the soaked skewers. Press them firmly so that they hold together.

3. An indoor grill or grill pan should be preheated to medium-high heat. The anticuchos should be grilled for about 3 to 4 minutes per side, until cooked through, with a nicely charred outside.

4. Hot ground beef anticuchos can be served with dipping sauce or in tandem with some other kind of accompaniment. 

14. Ground Beef Spaghetti Pie

Ground Beef Spaghetti Pie is a dish that I adore making. Who wouldn’t love the comforting combination of spaghetti, lean ground beef, and luscious ricotta cheese?

This dish is like a warm hug after a long day, and it tops off the ground beef recipes in my book with a deliciously cheesy layer of Parmesan and mozzarella.

Ingredients

8 ounces spaghetti
1 pound ground beef
1 jar (24 ounces) spaghetti sauce
2 eggs
1/2 cup grated Parmesan cheese
1 cup ricotta cheese
1 cup shredded mozzarella cheese

Instructions

1. Prepare the spaghetti as the package instructs; drain and put it aside.

2. Using a sizable skillet, brown the ground beef over medium heat; drain off any excess fat. Stir in the spaghetti sauce and set aside.

3. In a bowl, whisk the eggs and mix them with the Parmesan cheese until well combined. Then, in a large bowl, toss the egg and cheese mixture with the cooked spaghetti until the pasta is well-coated.

4. Set the oven to 350°F (175°C). Grease a pie dish and then press the spaghetti mixture across the bottom and up the sides to create a form that resembles a crust. Use your spatula or the back of a spoon to evenly distribute the ricotta cheese on top of the crust you’ve just made. Add the meat sauce on top of the spaghetti, followed by another layer of melted, gooey (and, hopefully, a little bubbly) mozzarella cheese. Bake your pie for about 20 minutes, allowing the dish to cool for 5 minutes before slicing up and serving.

15. Ground Beef Enchiladas Suizas

It’s enchiladas suizas for me, every time I reach for a truly satisfying recipe that features ground beef. These could hardly be easier.

The recipe calls for six ingredients, plus salt and pepper, and the only potentially time-consuming components are the beef (which you could also make in advance) and the assembly. 

Ingredients

• 1 pound ground beef
• 8 corn tortillas
• 1 can (10 oz) enchilada sauce
• 1 cup sour cream
• 1 cup shredded Monterey Jack cheese
• 1 small onion, finely chopped
• 2 tablespoons chopped fresh cilantro

Instructions

1. Heat the oven to 350°F (175°C). In a frying pan over medium heat, brown the ground beef with the onion. When the beef is browned and the onion is softened, drain the excess fat.

2. To make the corn tortillas pliable, warm them in a dry skillet or microwave. Then, fill each with a portion of the spiced beef, rolling them tightly.

3. Put a little sauce in the bottom of the baking dish, and lay the rolled tortillas in the baking dish with the seam down. Pour the rest of the sauce over the top.

4. Mix the sour cream and half of the shredded cheese in a small bowl. Pour this onto the enchiladas in the baking dish. Then, sprinkle on the rest of the cheese. Bake uncovered for 20-25 minutes until the cheese is bubbly and has started to brown. Top with chopped cilantro.

16. Ground Beef Scotch Eggs

Scotch eggs made with ground beef take the classic recipe in a delightful new direction. These savory snacks consist of soft-boiled eggs encased in well-seasoned ground beef, all bound together with breadcrumbs, and they’re just as good served hot or from the fridge.

I love experimenting with different meats in meatballs and using lots of fresh herbs to punch up the flavor.

Ingredients

Ground beef (about 1 lb)
6 large eggs
Breadcrumbs (1 cup)
Salt (1 teaspoon)
Black pepper (1/2 teaspoon)
Dried parsley (1 tablespoon)

Instructions

1. Start by hard boiling four of the eggs. Put them in a saucepan of boiling water and let them sit for 7-8 minutes. When they are finished, move them to an ice water bath, then gently remove the shells.

2. In a large bowl, add the beef and salt. Use your hands to rub the salt into the surface of the beef. Then, add the pepper and parsley, and mix gently. When mixing meat, fold and turn the mixture over rather than stirring it.

3. Split the well-flavored meat into four equal pieces. Pat each piece into a flat disk and wrap it around a peeled egg, making sure the egg is completely and evenly coated with the meat mixture.

4. In a bowl, beat the last two eggs. Take each egg that’s covered in meat and roll it in breadcrumbs. Next, dip the egg into the beaten eggs and roll it again in the breadcrumbs for an even, thorough coating.

5. Raise the in the oven to 375°F (190°C). Bake the Scotch eggs on a sheet pan for 25–30 minutes or until they are fully cooked. When done, they should have a nice golden brown color over the meat surface. If you want to check for doneness, you could slice into one of the eggs, though I recommend just going with the timing and trusting the process.

17. Ground Beef Kottbullar

A classic Swedish meatball recipe consists of ground beef, bread crumbs, onions, egg, and milk. I adore adding traditional Swedish meatballs to my repertoire of Recipes with Ground Beef because they are so simple to make and pack in as much flavor as a much more complicated meal.

Ingredients

• 1 lb ground beef
• 1/2 cup bread crumbs
• 1 large egg
• 1/4 cup milk
• 1 small onion, finely chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

1. In a bowl, mix the bread crumbs with milk, letting them sit until the bread crumbs are utterly soggy.

2. Chop the onion very finely and mix it with the ground beef, the absorbed mixture of bread crumbs, the egg, the salt, and the black pepper. Stir with a spoon until the ingredients are well blended and evenly distributed.

3. Form the blend into tiny balls of meat.

4. In a medium skillet, over medium heat, cook the meatballs, turning them as needed, until they are done and browned on all sides.

18. Ground Beef Pide

Pide, a tasty Turkish dish, is a kind of flatbread topped with the tender and flavorful combination of ground beef, onion, garlic, cumin, and some paprika. Pizza dough is the perfect medium for creating this bread, and it elevates the pide to a whole new level, making the recipe a refined addition to my beef collection.

Ingredients

• 1 pound ground beef
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• 1 batch of homemade or store-bought pizza dough
• 1 egg (for egg wash)

Instructions

1. Heat the oven to 425°F (220°C). In a large skillet set over medium heat, combine the onion and 1 tablespoon canola oil. Cook the onion, stirring occasionally, until it begins to soften and turn translucent, about 5 minutes. Add the garlic and sauté for 30 seconds to 1 minute more.

2. Place the ground beef in the skillet and cook it until it’s browned. Add to the beef the cumin, paprika, salt, and pepper. Ensure these spices mix well with the beef, and let everything cook for another 5 minutes before taking it off the heat. Allow it to rest for a moment or two before moving on to the next step in the recipe.

3. Take the pizza dough and roll it into ovals. You’re looking for two shapes to make one empanada, so don’t be stingy with the dough or the size of the ovals. You want enough surface area to work with. Spoon a portion of the beef mixture onto half of each dough piece, and flip the half without filling on top of the half with filling. This is a good time to practice the boat shape; pinch the ends to keep the sides together and support the bottom.

4. An egg should be beaten and used to brush the edges of the dough. The dough should be baked at 375°F for 15 to 20 minutes until it’s golden brown and fully cooked. The finished product should be served warm.

19. Ground Beef Bobotie

Bobotie, a fantastic South African dish typically made with ground beef, is well worth the effort it takes to explore this recipe in search of a new ground beef favorite. The dish features spices such as curry powder, sweet fruit chutney, and a unique ingredient—a layer of baked, egg-infused custard on top.

Ingredients

1 pound ground beef
1 medium onion, finely chopped
2 slices of bread
1 cup milk
2 tablespoons curry powder
2 tablespoons fruit chutney
1 egg

Instructions

1. Set your oven to 350°F (175°C) to get it ready for your dish.

2. Immerse the bread in the milk, then remove it and retain both the milk and the soaked bread for use later.

3. In a spacious skillet, sauté the ground beef and onions over medium heat until browned. Add the curry powder and fruit chutney, then follow it with the soaked bread, and properly combine all the ingredients.

4. Pour the mixture into a baking dish. Whisk together the egg and reserved milk, then pour over the beef mixture. Bake for 30-40 minutes until top is golden brown and set.