Picture this: you’re juggling work, family, and life’s endless to-dos, yet a wholesome dinner is still on the table. That’s the magic of these 20 healthy ground beef crock pot recipes—perfect for busy days when you crave nourishing comfort food without the fuss. Let’s dive into these easy, flavorful meals that practically cook themselves!
Slow Cooker Ground Beef and Veggie Stew
Muster up your slow cooker, folks, because we’re about to turn a humble pound of ground beef and a motley crew of veggies into a cozy, hands-off masterpiece that practically cooks itself while you binge your favorite show. This stew is the ultimate weeknight hero—dump, set, forget, and come home to a kitchen that smells like a hug from grandma (if grandma swore by her Crock-Pot).
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 6 hours
Ingredients
For the Beef and Veggies:
– 1 lb ground beef (80/20 blend for best flavor)
– 1 large yellow onion, diced into ½-inch pieces
– 3 medium carrots, peeled and sliced into ¼-inch rounds
– 2 celery stalks, sliced into ¼-inch pieces
– 3 cloves garlic, minced
For the Liquid and Seasoning:
– 4 cups beef broth
– 1 (14.5 oz) can diced tomatoes, undrained
– 2 tbsp tomato paste
– 1 tbsp Worcestershire sauce
– 1 tsp dried thyme
– 1 tsp smoked paprika
– ½ tsp black pepper
– 1 tsp salt
For the Thickener and Finish:
– 2 tbsp all-purpose flour
– ¼ cup cold water
– 1 cup frozen peas
Instructions
1. Heat a large skillet over medium-high heat. Add the ground beef and cook for 5–7 minutes, breaking it into small crumbles with a spatula until no pink remains. Drain any excess grease.
2. Transfer the cooked beef to a 6-quart slow cooker. Add the diced onion, sliced carrots, sliced celery, and minced garlic directly on top.
3. In a medium bowl, whisk together the beef broth, diced tomatoes, tomato paste, Worcestershire sauce, dried thyme, smoked paprika, black pepper, and salt until fully combined.
4. Pour the liquid mixture over the beef and veggies in the slow cooker. Stir gently to combine all ingredients.
5. Cover the slow cooker with its lid. Cook on LOW heat for 6 hours. (Tip: Resist the urge to peek—lifting the lid releases heat and can extend cooking time.)
6. After 6 hours, in a small bowl, whisk the all-purpose flour and cold water into a smooth slurry with no lumps.
7. Stir the flour slurry into the stew. Add the frozen peas. Cover and cook on HIGH for an additional 20 minutes to thicken and heat the peas through. (Tip: The slurry prevents clumping; adding it at the end ensures a velvety texture.)
8. Ladle the stew into bowls. (Tip: For extra richness, top with a dollop of sour cream or a sprinkle of sharp cheddar cheese.)
Ooh-la-la! This stew emerges tender and hearty, with the beef melting into a savory, paprika-kissed broth and the veggies holding just enough bite. Serve it over a mound of buttery mashed potatoes for ultimate comfort, or scoop it straight into a crusty bread bowl—because why dirty extra dishes when you can eat your vessel?
Healthy Crock Pot Beef and Quinoa Stuffed Peppers
Ready to stuff your face with something that won’t stuff your schedule? These peppers are your slow cooker’s new best friend, turning a classic comfort dish into a hands-off, healthy weeknight hero that practically cooks itself while you binge your favorite show.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 4 hours
Ingredients
- For the peppers: 6 large bell peppers (any color), 1 cup uncooked quinoa, 1 lb lean ground beef (90/10), 1 medium yellow onion (diced), 3 cloves garlic (minced), 1 (15 oz) can black beans (rinsed and drained), 1 (14.5 oz) can diced tomatoes (undrained), 1 cup frozen corn kernels
- For the seasoning: 1 tbsp chili powder, 2 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp salt, 1/4 tsp black pepper, 1 cup low-sodium beef broth
- For topping: 1 cup shredded Mexican blend cheese, 1/4 cup chopped fresh cilantro, 1 avocado (sliced)
Instructions
- Rinse 1 cup of quinoa under cold water in a fine-mesh strainer for 1 minute to remove its natural bitter coating.
- Slice the tops off 6 large bell peppers and remove all seeds and membranes from the inside.
- Place the hollowed peppers upright in a 6-quart slow cooker.
- Heat a large skillet over medium-high heat and add 1 lb of lean ground beef, breaking it apart with a wooden spoon.
- Cook the beef for 5-7 minutes until no pink remains, then drain any excess fat from the skillet.
- Add 1 diced yellow onion and 3 minced garlic cloves to the skillet with the beef and cook for 3 minutes until fragrant.
- Stir in 1 tbsp chili powder, 2 tsp cumin, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper, coating the beef mixture evenly.
- Transfer the seasoned beef mixture to a large mixing bowl.
- Add the rinsed quinoa, 1 can of rinsed black beans, 1 can of undrained diced tomatoes, 1 cup of frozen corn, and 1 cup of low-sodium beef broth to the bowl, stirring until fully combined.
- Spoon the filling mixture evenly into the 6 prepared bell peppers, packing it down gently without overfilling.
- Pour 1/2 cup of water into the bottom of the slow cooker around the peppers (not over them) to create steam.
- Cover and cook on LOW for 4 hours until the peppers are tender and the quinoa is fully cooked (it will look translucent with little “tails”).
- Sprinkle 1 cup of shredded Mexican blend cheese evenly over the top of each pepper.
- Cover again and cook on LOW for an additional 10 minutes until the cheese is melted and bubbly.
- Carefully remove the peppers from the slow cooker using tongs and place them on a serving platter.
- Garnish with 1/4 cup of chopped fresh cilantro and sliced avocado before serving.
Just imagine that first bite: the pepper softens into a sweet, velvety vessel for the hearty, spiced filling where quinoa plumps up perfectly alongside the beef. Serve these beauties straight from the cooker for a cozy dinner, or get fancy by drizzling them with a quick lime crema (mix 1/2 cup sour cream with 2 tbsp lime juice) for a tangy twist that cuts through the richness.
Lean Ground Beef and Sweet Potato Chili
Crank up your cozy vibes, because this isn’t your average chili—it’s a hearty, sweet-and-savory hug in a bowl that ditches the beans for a sneaky, nutrient-packed twist. Perfect for those nights when you want something deeply satisfying but secretly wholesome, it’s the ultimate comfort food with a clever, colorful upgrade that’ll have everyone asking for seconds.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 40 minutes
Ingredients
– For the Base:
– 1 tbsp olive oil
– 1 large yellow onion, diced
– 4 cloves garlic, minced
– For the Meat and Veggies:
– 1 lb lean ground beef (93% lean)
– 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
– For the Sauce and Seasoning:
– 1 (28 oz) can crushed tomatoes
– 2 cups beef broth
– 2 tbsp chili powder
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– 1/2 tsp salt
– 1/4 tsp black pepper
– For Garnish (Optional):
– 1/4 cup chopped fresh cilantro
– 1/2 cup shredded cheddar cheese
Instructions
1. Heat 1 tbsp olive oil in a large pot or Dutch oven over medium-high heat until it shimmers, about 1 minute.
2. Add 1 large diced yellow onion and cook, stirring frequently, until softened and translucent, about 5 minutes.
3. Stir in 4 cloves minced garlic and cook until fragrant, about 30 seconds—don’t let it burn!
4. Add 1 lb lean ground beef to the pot, breaking it up with a spoon, and cook until no pink remains, about 6-8 minutes. Tip: For richer flavor, let the beef develop a light brown crust before stirring.
5. Mix in 2 diced sweet potatoes, 2 tbsp chili powder, 1 tsp ground cumin, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper, stirring to coat everything evenly.
6. Pour in 1 can crushed tomatoes and 2 cups beef broth, scraping the bottom of the pot to lift any browned bits for extra depth.
7. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for 25 minutes. Tip: Keep the lid slightly ajar to prevent boiling over.
8. After 25 minutes, uncover and check if the sweet potatoes are tender by piercing one with a fork—they should yield easily. If needed, simmer uncovered for 5 more minutes.
9. Remove the pot from the heat and let it sit for 5 minutes to thicken slightly. Tip: This resting time allows the flavors to meld beautifully.
10. Ladle the chili into bowls and top with 1/4 cup chopped fresh cilantro and 1/2 cup shredded cheddar cheese if desired.
The chili boasts a thick, stew-like texture with tender sweet potato chunks that melt in your mouth, balanced by the savory beef and a smoky, slightly sweet kick from the spices. Serve it over a bed of fluffy rice for a heartier meal, or scoop it up with crispy tortilla chips for a fun, dippable twist—either way, it’s a crowd-pleaser that’s as vibrant as it is delicious!
Low-Carb Crock Pot Beef and Cauliflower Casserole
Venture beyond bland diet food with this cozy, flavor-packed casserole that’s basically a hug from your slow cooker—minus the carbs and plus all the cheesy, beefy goodness. It’s the ultimate set-it-and-forget-it meal for busy weeknights, proving that low-carb eating can be downright delicious (and require minimal effort).
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 6 hours
Ingredients
For the beef base:
– 2 lbs ground beef (80/20 blend)
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 1 tbsp olive oil
For the cauliflower:
– 1 large head cauliflower, cut into 1-inch florets (about 6 cups)
For the sauce:
– 1 (15 oz) can crushed tomatoes
– 1 cup beef broth
– 2 tbsp tomato paste
– 1 tsp dried oregano
– 1/2 tsp smoked paprika
– 1/2 tsp salt
– 1/4 tsp black pepper
For the topping:
– 1 1/2 cups shredded cheddar cheese
– 1/4 cup grated Parmesan cheese
Instructions
1. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add 1 diced yellow onion to the skillet and sauté until translucent, about 5 minutes.
3. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
4. Add 2 lbs ground beef to the skillet, breaking it up with a spatula, and cook until no pink remains, about 8–10 minutes. Tip: Drain excess fat for a less greasy casserole.
5. Transfer the beef mixture to a 6-quart slow cooker.
6. Add 1 large head of cauliflower, cut into 1-inch florets, to the slow cooker.
7. In a medium bowl, whisk together 1 can crushed tomatoes, 1 cup beef broth, 2 tbsp tomato paste, 1 tsp dried oregano, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper until smooth.
8. Pour the sauce mixture over the beef and cauliflower in the slow cooker, stirring gently to combine.
9. Cover and cook on LOW for 6 hours. Tip: Avoid lifting the lid during cooking to maintain steady heat.
10. After 6 hours, sprinkle 1 1/2 cups shredded cheddar cheese and 1/4 cup grated Parmesan cheese evenly over the top.
11. Cover again and cook on LOW for an additional 15 minutes, or until the cheese is melted and bubbly. Tip: For a golden top, broil in the oven for 2–3 minutes after transferring to an oven-safe dish.
12. Let the casserole rest for 10 minutes before serving to allow flavors to meld.
Lusciously creamy with tender cauliflower that soaks up the rich, tomato-beef sauce, this casserole delivers a satisfying, stick-to-your-ribs texture without the carbs. The smoky paprika and melty cheese add a cozy depth, making it perfect for scooping over zucchini noodles or alongside a crisp green salad for a complete meal.
Slow Cooker Greek-Style Beef Stuffed Zucchini
Ditch the dinner drama and let your slow cooker do the heavy lifting with this Mediterranean marvel that transforms humble zucchini into flavor-packed vessels of joy. It’s the ultimate hands-off hero meal for busy weeknights, delivering all the cozy, aromatic goodness of a Greek taverna without the travel expenses or questionable table dancing.
Serving: 6 | Pre Time: 25 minutes | Cooking Time: 6 hours
Ingredients
For the zucchini boats:
- 3 large zucchinis (about 1.5 lbs total)
- 1 tbsp olive oil
For the beef filling:
- 1 lb ground beef (85% lean)
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- 1 tsp dried oregano
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup fresh parsley, chopped
For the tomato sauce:
- 1 (15 oz) can crushed tomatoes
- 1/2 cup chicken broth
- 2 tbsp tomato paste
For finishing:
- 1/2 cup crumbled feta cheese
Instructions
- Halve the zucchinis lengthwise and use a spoon to scoop out the centers, leaving a 1/4-inch thick shell to create sturdy “boats.”
- Brush the insides of the zucchini boats lightly with 1 tbsp olive oil and set them aside.
- In a large skillet over medium-high heat, cook 1 lb ground beef for 5 minutes, breaking it into small crumbles with a spatula.
- Add 1 diced onion and cook for 4 more minutes until the onion is translucent and the beef is fully browned.
- Stir in 3 minced garlic cloves, 1 tsp oregano, 1/2 tsp cinnamon, 1/4 tsp nutmeg, 1/2 tsp salt, and 1/4 tsp pepper, cooking for 1 minute until fragrant.
- Remove the skillet from heat and mix in 1/4 cup chopped parsley.
- In a medium bowl, whisk together 1 can crushed tomatoes, 1/2 cup chicken broth, and 2 tbsp tomato paste until smooth.
- Pour half of the tomato sauce mixture into the bottom of a 6-quart slow cooker.
- Arrange the zucchini boats in the slow cooker in a single layer, cut-side up.
- Divide the beef filling evenly among the zucchini boats, pressing it gently into each one.
- Pour the remaining tomato sauce over the stuffed zucchini boats.
- Cover and cook on LOW for 6 hours until the zucchini is tender when pierced with a fork.
- Sprinkle 1/2 cup crumbled feta cheese over the top during the last 15 minutes of cooking.
Outrageously tender zucchini cradles a spiced, savory beef filling that’s been luxuriously bathed in a rich tomato sauce. The feta adds a delightful salty tang that cuts through the richness perfectly. Serve these beauties over a bed of orzo or with crusty bread to sop up every last drop of that glorious sauce!
Healthy Ground Beef and Lentil Soup
Ditch the bland, embrace the grand! This Healthy Ground Beef and Lentil Soup is the cozy, protein-packed hug your winter-weary soul craves, proving that ‘healthy’ and ‘hearty’ can absolutely be best friends in a single pot.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
For the Base & Aromatics:
– 1 tablespoon olive oil
– 1 medium yellow onion, finely diced
– 2 medium carrots, peeled and diced
– 2 celery stalks, diced
– 3 cloves garlic, minced
For the Protein & Heartiness:
– 1 pound lean ground beef (90/10)
– 1 cup brown lentils, rinsed and drained
– 6 cups low-sodium beef broth
– 1 (14.5-ounce) can diced tomatoes, undrained
For Seasoning & Finish:
– 1 teaspoon dried thyme
– 1 teaspoon smoked paprika
– 1/2 teaspoon freshly ground black pepper
– 1/4 cup chopped fresh parsley
Instructions
1. Heat 1 tablespoon olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat for 1 minute until shimmering.
2. Add the diced onion, carrots, and celery to the pot and cook, stirring occasionally, for 6-8 minutes until the vegetables soften and the onion turns translucent. Tip: This ‘sweating’ step builds a flavor foundation—don’t rush it!
3. Stir in the 3 cloves of minced garlic and cook for 1 minute until fragrant.
4. Add the 1 pound of lean ground beef to the pot, breaking it apart with a wooden spoon. Cook for 5-7 minutes until no pink remains and the beef is browned.
5. Pour in the 1 cup of rinsed brown lentils, 6 cups of beef broth, and the entire can of diced tomatoes with their juices. Stir to combine.
6. Add 1 teaspoon dried thyme, 1 teaspoon smoked paprika, and 1/2 teaspoon black pepper. Stir well.
7. Bring the soup to a boil, then immediately reduce the heat to low. Cover the pot with a lid, leaving it slightly ajar.
8. Simmer the soup gently for 30-35 minutes, stirring once halfway through. Tip: The soup is ready when the lentils are tender but not mushy—test one!
9. Remove the pot from the heat and stir in the 1/4 cup of chopped fresh parsley. Tip: Adding fresh herbs off the heat preserves their bright color and flavor.
Marvel at your creation! This soup boasts a wonderfully thick, stew-like texture where the tender lentils and savory beef play perfectly together, all wrapped in a rich, smoky broth. Serve it with a crusty baguette for dipping or top with a dollop of plain Greek yogurt for a creamy, tangy twist.
Crock Pot Beef and Mushroom Barley Risotto
Rise and shine, slow-cooker lovers! If you’ve ever stared longingly at a creamy risotto but balked at the constant stirring, this Crock Pot Beef and Mushroom Barley Risotto is your knight in shining armor—or should I say, your hero in a ceramic pot? It’s the ultimate set-it-and-forget-it comfort food that magically transforms humble ingredients into a rich, satisfying meal while you go about your day.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 4 hours
Ingredients
For Browning & Base:
– 1.5 lbs beef chuck roast, cut into 1-inch cubes
– 2 tbsp olive oil
– 1 large yellow onion, diced
– 8 oz cremini mushrooms, sliced
– 3 cloves garlic, minced
For the Risotto:
– 1 cup pearl barley, rinsed
– 4 cups beef broth
– 1 tsp dried thyme
– 1 tsp salt
– ½ tsp black pepper
For Finishing:
– ½ cup grated Parmesan cheese
– ¼ cup heavy cream
– 2 tbsp chopped fresh parsley
Instructions
1. Heat the olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add the beef cubes in a single layer and sear for 3–4 minutes per side until browned—don’t crowd the pan, or they’ll steam instead of caramelize (tip: work in batches if needed).
3. Transfer the seared beef to the Crock Pot using a slotted spoon, leaving any drippings in the skillet.
4. In the same skillet, add the diced onion and sliced mushrooms, cooking over medium heat for 5–7 minutes until softened and lightly browned.
5. Stir in the minced garlic and cook for 1 more minute until fragrant, then scrape everything into the Crock Pot with the beef.
6. Add the rinsed pearl barley, beef broth, dried thyme, salt, and black pepper to the Crock Pot, stirring gently to combine.
7. Cover and cook on HIGH for 4 hours, or until the barley is tender and has absorbed most of the liquid (tip: resist the urge to peek too often, as it releases heat).
8. Once cooked, stir in the grated Parmesan cheese and heavy cream until fully incorporated and creamy.
9. Let it sit for 5 minutes off the heat to thicken slightly (tip: this resting time helps the flavors meld perfectly).
10. Garnish with chopped fresh parsley before serving.
Unbelievably creamy and hearty, this risotto boasts a chewy texture from the barley and tender bites of beef, all wrapped in a savory mushroom-infused broth. Serve it in deep bowls with a crusty bread on the side for dipping, or get fancy by topping it with a fried egg for a brunch-worthy twist—it’s comfort food that’s as versatile as it is delicious!
Lean Beef and Kale Slow Cooker Lasagna
Ladies and gentlemen, gather ’round your slow cookers because we’re about to turn the humble lasagna into a weeknight superhero—no cape required, just a hearty appetite! This isn’t your nonna’s lasagna; it’s a lean, green, set-it-and-forget-it marvel that’ll have you doing a happy dance when the timer dings. Think of it as a cozy hug in a bowl, with beef and kale playing the ultimate flavor duo while your slow cooker does all the heavy lifting.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 240 minutes
Ingredients
For the Sauce and Filling:
– 1 lb lean ground beef (93% lean)
– 1 medium onion, finely chopped
– 3 cloves garlic, minced
– 1 (24 oz) jar marinara sauce
– 1 cup water
– 4 cups kale, stems removed and chopped
– 1 tsp dried oregano
– 1/2 tsp salt
– 1/4 tsp black pepper
For the Layering:
– 12 no-boil lasagna noodles
– 2 cups ricotta cheese
– 1 large egg
– 2 cups shredded mozzarella cheese
– 1/2 cup grated Parmesan cheese
Instructions
1. In a large skillet over medium-high heat, brown 1 lb lean ground beef for 5–7 minutes until no pink remains, breaking it into crumbles with a spatula.
2. Add 1 chopped onion and 3 minced garlic cloves to the skillet, cooking for 3–4 minutes until the onion is translucent and fragrant.
3. Stir in 1 jar marinara sauce, 1 cup water, 4 cups chopped kale, 1 tsp oregano, 1/2 tsp salt, and 1/4 tsp pepper, bringing to a simmer for 2 minutes to wilt the kale slightly.
4. In a medium bowl, whisk 2 cups ricotta cheese with 1 large egg until smooth and combined.
5. Lightly grease the inside of a 6-quart slow cooker with cooking spray to prevent sticking.
6. Spread 1 cup of the beef-kale sauce evenly over the bottom of the slow cooker.
7. Arrange 4 no-boil lasagna noodles in a single layer over the sauce, breaking them to fit if needed.
8. Spread half of the ricotta mixture (about 1 cup) over the noodles, then sprinkle with 2/3 cup mozzarella cheese.
9. Repeat the layers: add 1 cup sauce, 4 noodles, the remaining ricotta mixture, and 2/3 cup mozzarella.
10. Top with the remaining sauce, 4 noodles, and the final 2/3 cup mozzarella, then sprinkle 1/2 cup Parmesan cheese evenly over the top.
11. Cover the slow cooker and cook on LOW heat for 4 hours until the noodles are tender and the cheese is bubbly and golden.
12. Let the lasagna rest, uncovered, for 15 minutes before slicing to allow the layers to set neatly.
This lasagna emerges with tender, melt-in-your-mouth noodles cradling a rich, savory filling where the kale adds a subtle earthy bite without overpowering. The cheese forms a gooey, golden blanket that’s pure comfort in every forkful—serve it with a crisp side salad or garlic bread for a meal that’s as satisfying as it is simple to make!
Slow Cooker Beef and Black Bean Burrito Bowls
Crank up your slow cooker and get ready for a flavor fiesta that practically cooks itself while you binge-watch your favorite show. This hearty, hands-off meal transforms humble ingredients into a Tex-Mex masterpiece that’ll have your taste buds doing the cha-cha. It’s the ultimate ‘set it and forget it’ dinner for busy weeknights or lazy weekends.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 8 hours
Ingredients
For the Slow Cooker:
– 2 lbs beef chuck roast, cut into 1-inch cubes
– 1 (15 oz) can black beans, drained and rinsed
– 1 cup beef broth
– 1 (14.5 oz) can diced tomatoes, undrained
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 1 tbsp chili powder
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 1/2 tsp dried oregano
– 1/2 tsp salt
– 1/4 tsp black pepper
For Serving:
– 3 cups cooked white rice
– 1 cup shredded cheddar cheese
– 1/2 cup sour cream
– 1/4 cup chopped fresh cilantro
– 1 lime, cut into wedges
Instructions
1. Place the cubed beef chuck roast, drained black beans, diced tomatoes, diced onion, and minced garlic into a 6-quart slow cooker.
2. In a small bowl, whisk together the beef broth, chili powder, cumin, smoked paprika, oregano, salt, and black pepper until fully combined.
3. Pour the spice mixture over the ingredients in the slow cooker and stir gently to coat everything evenly.
4. Cover the slow cooker with its lid and cook on LOW heat for 8 hours. (Tip: Resist the urge to peek! Lifting the lid releases heat and can increase cooking time.)
5. After 8 hours, carefully remove the lid. The beef should be fork-tender and easily shred apart.
6. Use two forks to shred the beef directly in the slow cooker, stirring it into the beans and sauce. (Tip: For extra richness, let the shredded mixture sit on the WARM setting for 15-20 minutes to absorb more flavor.)
7. While the beef rests, prepare your serving bowls by dividing the cooked white rice evenly among six bowls.
8. Spoon the hot beef and black bean mixture generously over the rice in each bowl.
9. Top each bowl with shredded cheddar cheese, a dollop of sour cream, and a sprinkle of chopped fresh cilantro. (Tip: For a fresh, bright finish, squeeze a lime wedge over each bowl just before eating to cut through the richness.)
10. Serve immediately with extra lime wedges on the side.
Really, the magic is in the texture—succulent, shredded beef mingles with creamy beans in a smoky, slightly spicy sauce that clings perfectly to fluffy rice. Each bite delivers a satisfying contrast between the warm, savory base and the cool, tangy toppings. Get creative by swapping the rice for quinoa, loading it into tortillas for burritos, or even piling it onto nachos for game day.
Healthy Crock Pot Beef and Spinach Stuffed Shells
Aren’t we all secretly hoping for a dinner that feels like a warm hug but doesn’t require us to stand guard over the stove like a culinary sentinel? Enter these glorious, guilt-free stuffed shells, where your trusty slow cooker does the heavy lifting while you get to, well, do anything else. It’s the ultimate ‘set it and forget it’ magic trick for a cozy, healthy feast that will have everyone asking for seconds.
Serving: 6 | Pre Time: 25 minutes | Cooking Time: 4 hours
Ingredients
For the Filling:
– 1 lb (16 oz) lean ground beef (93% lean)
– 5 oz fresh baby spinach
– 15 oz part-skim ricotta cheese
– 1 large egg
– 1/2 cup grated Parmesan cheese
– 1 tsp dried oregano
– 1/2 tsp garlic powder
– 1/2 tsp kosher salt
– 1/4 tsp black pepper
For the Sauce & Assembly:
– 24 jumbo pasta shells
– 24 oz jar of marinara sauce (about 3 cups)
– 1 cup shredded part-skim mozzarella cheese
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the 24 jumbo pasta shells and cook for only 9 minutes—they should be pliable but very firm (al dente).
3. Tip: Undercooking the shells now prevents them from turning mushy during the long slow cook.
4. Immediately drain the shells in a colander and rinse them under cool water to stop the cooking process.
5. While the pasta cooks, heat a large skillet over medium-high heat and add the 1 lb of lean ground beef.
6. Cook the beef for 6-8 minutes, breaking it into small crumbles with a spoon, until no pink remains.
7. Drain any excess fat from the skillet.
8. Add the 5 oz of fresh baby spinach to the skillet with the beef and cook for 2-3 minutes, stirring constantly, just until the spinach is wilted.
9. Transfer the beef and spinach mixture to a large mixing bowl and let it cool for 5 minutes.
10. To the same bowl, add the 15 oz of ricotta, 1 large egg, 1/2 cup of Parmesan, 1 tsp oregano, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper.
11. Stir everything together until fully combined.
12. Tip: Letting the beef mixture cool slightly prevents the egg from scrambling when mixed in.
13. Spread 1 cup of the marinara sauce evenly over the bottom of a 6-quart slow cooker.
14. Using a spoon or a piping bag, carefully fill each par-cooked shell with the beef and ricotta mixture.
15. Arrange the stuffed shells in a single layer over the sauce in the slow cooker.
16. Pour the remaining 2 cups of marinara sauce evenly over the top of the stuffed shells.
17. Cover the slow cooker and cook on LOW heat for 4 hours.
18. Tip: Do not lift the lid during cooking, as it releases heat and can significantly increase cooking time.
19. After 4 hours, sprinkle the 1 cup of shredded mozzarella cheese evenly over the top.
20. Cover again and cook on LOW for an additional 15-20 minutes, just until the cheese is melted and bubbly.
21. Unbelievably tender shells cradle a savory, herb-kissed filling that stays perfectly moist, while the slow-simmered sauce deepens into a rich, velvety blanket. Serve these straight from the pot for maximum cozy vibes, or for a fun twist, scoop individual shells over a bed of zucchini noodles to soak up every last drop of that incredible sauce.
Low-Sodium Ground Beef and Brown Rice Casserole
Venturing into the kitchen tonight? Let’s skip the salt shaker drama and dive into a cozy, flavor-packed casserole that’s so hearty, it might just become your new weeknight superhero—no cape required, just a fork!
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
For the Beef and Rice Base:
– 1 lb lean ground beef (90/10)
– 1 cup uncooked brown rice
– 1 medium yellow onion, finely diced
– 2 cloves garlic, minced
– 1 tbsp olive oil
For the Sauce and Veggies:
– 1 (14.5 oz) can low-sodium diced tomatoes, undrained
– 1 cup low-sodium beef broth
– 1 tsp dried oregano
– 1/2 tsp black pepper
– 1 cup frozen mixed vegetables (like peas and carrots)
For the Topping:
– 1 cup shredded low-fat cheddar cheese
Instructions
1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
2. In a large skillet, heat 1 tbsp olive oil over medium-high heat for 1 minute until shimmering.
3. Add 1 diced onion and cook for 4–5 minutes, stirring occasionally, until softened and translucent.
4. Stir in 2 minced garlic cloves and cook for 30 seconds until fragrant—don’t let it burn!
5. Add 1 lb ground beef to the skillet, breaking it up with a spoon, and cook for 6–8 minutes until no pink remains.
6. Tip: Drain any excess fat from the beef to keep the casserole from getting greasy.
7. Stir in 1 cup uncooked brown rice, 1 can diced tomatoes, 1 cup beef broth, 1 tsp oregano, and 1/2 tsp black pepper.
8. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 20 minutes until the rice is tender and liquid is absorbed.
9. Tip: Give it a gentle stir halfway through to prevent sticking—patience pays off!
10. Remove from heat and fold in 1 cup frozen mixed vegetables until evenly distributed.
11. Transfer the mixture to the prepared baking dish and spread it into an even layer.
12. Sprinkle 1 cup shredded cheese evenly over the top.
13. Bake at 375°F for 20–25 minutes until the cheese is melted and bubbly with golden edges.
14. Tip: Let it rest for 5 minutes after baking—this helps the flavors meld and makes serving easier.
15. Serve hot directly from the dish.
Brimming with savory goodness, this casserole delivers a tender, slightly chewy texture from the brown rice, balanced by juicy beef and vibrant veggies. The melty cheese topping adds a creamy finish that’s downright irresistible—try scooping it into bowls and topping with a dollop of Greek yogurt for a tangy twist!
Slow Cooker Beef and Butternut Squash Curry
Fancy a dinner that practically cooks itself while you kick back? This Slow Cooker Beef and Butternut Squash Curry is your ticket to a cozy, flavor-packed meal with minimal effort—because who has time to babysit a stove? Let’s get that slow cooker humming and fill your kitchen with irresistible aromas!
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 6 hours
Ingredients
For Browning the Beef:
– 2 lbs beef chuck roast, cut into 1-inch cubes
– 2 tbsp vegetable oil
For the Curry Base:
– 1 large yellow onion, diced
– 4 cloves garlic, minced
– 1 tbsp fresh ginger, grated
– 2 tbsp curry powder
– 1 tsp ground cumin
– 1/2 tsp cayenne pepper
– 1 (14 oz) can coconut milk
– 1 cup beef broth
– 2 tbsp tomato paste
– 1 tbsp brown sugar
– 1 tsp salt
For Adding Vegetables:
– 1 medium butternut squash (about 2 lbs), peeled and cut into 1-inch cubes
– 1 red bell pepper, sliced
For Garnish:
– 1/4 cup fresh cilantro, chopped
– Cooked rice for serving
Instructions
1. Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add 2 lbs beef cubes in a single layer and sear until browned on all sides, about 5-7 minutes total—don’t overcrowd the pan to get a good crust!
3. Transfer the browned beef to a 6-quart slow cooker using a slotted spoon.
4. In the same skillet, add the diced onion and cook over medium heat until softened, about 5 minutes, scraping up any browned bits from the beef.
5. Stir in the minced garlic, grated ginger, 2 tbsp curry powder, 1 tsp cumin, and 1/2 tsp cayenne pepper, and cook for 1 minute until fragrant—this toasts the spices for deeper flavor.
6. Pour in 1 cup beef broth and 2 tbsp tomato paste, stirring to combine and dissolve the paste, then simmer for 2 minutes.
7. Transfer the onion-spice mixture to the slow cooker with the beef.
8. Add 1 can coconut milk, 1 tbsp brown sugar, and 1 tsp salt to the slow cooker, stirring gently to combine everything.
9. Place the butternut squash cubes and sliced red bell pepper on top of the mixture—no need to stir yet, as they’ll soften perfectly as they cook.
10. Cover and cook on LOW for 6 hours, or until the beef is tender and easily shreds with a fork.
11. After cooking, give the curry a gentle stir to incorporate the softened vegetables.
12. Serve hot over cooked rice, garnished with fresh cilantro.
Hearty and aromatic, this curry boasts tender beef that melts in your mouth and sweet butternut squash that soaks up the rich, spiced coconut sauce. For a fun twist, try scooping it into warm naan bread or topping it with a dollop of Greek yogurt to balance the heat—it’s comfort food that’s as versatile as it is delicious!
Lean Beef and Chickpea Moroccan Tagine
Just when you thought your slow cooker was destined for eternal chili duty, this Lean Beef and Chickpea Moroccan Tagine swoops in to save dinner with a whirlwind of warm spices and hearty comfort. It’s basically a cozy hug for your taste buds that magically cooks itself while you binge your favorite show.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 8 hours
Ingredients
For the Spice Blend & Browning:
– 2 tbsp olive oil
– 2 lbs lean beef stew meat, cut into 1-inch cubes
– 1 tsp ground cumin
– 1 tsp ground coriander
– 1 tsp ground cinnamon
– 1/2 tsp ground ginger
– 1/2 tsp smoked paprika
– 1/2 tsp salt
For the Aromatics & Liquid:
– 1 large yellow onion, finely chopped
– 4 garlic cloves, minced
– 1 (14.5 oz) can diced tomatoes, undrained
– 1 cup low-sodium beef broth
– 2 tbsp honey
For the Chickpeas & Finish:
– 1 (15 oz) can chickpeas, drained and rinsed
– 1/2 cup dried apricots, roughly chopped
– 1/4 cup fresh cilantro, chopped
Instructions
1. Heat the olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
2. Pat the beef cubes dry with paper towels—this is key for a good sear—then add them to the hot skillet in a single layer.
3. Sear the beef for 3-4 minutes per side until deeply browned on all edges, working in batches if needed to avoid crowding.
4. Transfer the seared beef to a 6-quart slow cooker.
5. In the same skillet, reduce heat to medium and add the chopped onion, cooking for 5 minutes until softened and translucent.
6. Add the minced garlic and cook for 1 more minute until fragrant, stirring constantly to prevent burning.
7. Sprinkle the cumin, coriander, cinnamon, ginger, smoked paprika, and salt over the onion mixture, stirring for 30 seconds to toast the spices.
8. Pour in the diced tomatoes with their juices, beef broth, and honey, scraping up any browned bits from the skillet bottom.
9. Transfer this entire mixture from the skillet into the slow cooker, pouring it evenly over the beef.
10. Gently stir in the drained chickpeas and chopped dried apricots until everything is combined.
11. Cover the slow cooker and cook on LOW for 8 hours, until the beef is fork-tender and easily shreds.
12. Stir in the fresh cilantro just before serving.
Marvel at the tender beef that melts at the slightest nudge, swimming in a richly spiced, slightly sweet sauce studded with creamy chickpeas and chewy apricots. Serve it over a fluffy bed of couscous to soak up every last drop, or get wild and stuff it into warm pita pockets for a handheld feast that’ll have everyone asking for seconds.
Healthy Crock Pot Beef and Broccoli Stir-Fry
Just when you thought your slow cooker was destined for eternal soup duty, it’s time to shake things up with a stir-fry that practically cooks itself while you binge your favorite show. This isn’t your average takeout impersonation—it’s a flavor-packed, veggie-loaded masterpiece that will have your taste buds doing a happy dance and your weeknight routine breathing a sigh of relief.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 4 hours
Ingredients
For the Beef & Broccoli:
- 1.5 lbs flank steak, sliced thinly against the grain
- 4 cups fresh broccoli florets
- 1 tbsp avocado oil
For the Sauce:
- 1/2 cup low-sodium soy sauce
- 1/3 cup honey
- 1/4 cup beef broth
- 3 tbsp rice vinegar
- 2 tbsp minced fresh garlic
- 1 tbsp minced fresh ginger
- 1 tsp sesame oil
- 1/2 tsp red pepper flakes
For the Slurry (to thicken):
- 2 tbsp cornstarch
- 2 tbsp cold water
Instructions
- In a medium bowl, whisk together the 1/2 cup low-sodium soy sauce, 1/3 cup honey, 1/4 cup beef broth, 3 tbsp rice vinegar, 2 tbsp minced fresh garlic, 1 tbsp minced fresh ginger, 1 tsp sesame oil, and 1/2 tsp red pepper flakes until fully combined.
- Place the 1.5 lbs of thinly sliced flank steak into the bowl of your slow cooker.
- Pour the prepared sauce mixture over the steak in the slow cooker, ensuring all pieces are coated.
- Cover the slow cooker with its lid and cook on the LOW setting for 3 hours and 30 minutes. Tip: Resist the urge to peek! Lifting the lid releases heat and can increase cooking time.
- After 3 hours and 30 minutes, carefully remove the lid. Add the 4 cups of fresh broccoli florets directly into the slow cooker, gently stirring them into the sauce and beef.
- Re-cover the slow cooker and continue cooking on the LOW setting for an additional 30 minutes. Tip: This two-stage add keeps the broccoli perfectly crisp-tender instead of mushy.
- While the broccoli cooks, prepare the slurry by whisking the 2 tbsp cornstarch with the 2 tbsp cold water in a small bowl until completely smooth and lump-free.
- Once the 30 minutes for the broccoli is complete, remove the slow cooker lid. Give the cornstarch slurry a final stir and slowly pour it into the hot liquid in the slow cooker, stirring constantly.
- Replace the lid and let the dish cook on the LOW setting for 5-10 more minutes, or until the sauce has visibly thickened to a glossy, clingy consistency. Tip: For a final flavor boost, heat the 1 tbsp of avocado oil in a small skillet until shimmering, then quickly sear a portion of the cooked beef for 30 seconds per side before serving—it adds fantastic texture!
- Turn off the slow cooker. Your Healthy Crock Pot Beef and Broccoli Stir-Fry is ready to serve.
Lusciously tender beef meets vibrant, crisp-tender broccoli, all cloaked in a sauce that’s the perfect trifecta of savory, sweet, and just-a-hint spicy. Serve it piled high over a mound of cauliflower rice for a low-carb feast, or get wild and stuff it into warm lettuce wraps for a hands-on, crunchy experience that beats any drive-thru.
Slow Cooker Ground Beef and Eggplant Moussaka
Craving a cozy, hands-off dinner that’s like a warm hug from your slow cooker? This moussaka remix swaps the usual fuss for ground beef and tender eggplant simmered to saucy perfection—because who has time to babysit a casserole? Let your crockpot do the heavy lifting while you Netflix and chill.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 4 hours
Ingredients
For the base:
– 1 lb ground beef (85% lean)
– 1 large eggplant, peeled and diced into 1-inch cubes
– 1 yellow onion, finely chopped
– 3 cloves garlic, minced
– 1 (28 oz) can crushed tomatoes
– 1 cup beef broth
– 2 tbsp tomato paste
– 1 tsp dried oregano
– 1/2 tsp ground cinnamon
– 1/4 tsp ground nutmeg
– 1 tbsp olive oil
– Salt and black pepper
For the topping:
– 1 cup plain Greek yogurt
– 2 large eggs
– 1/2 cup grated Parmesan cheese
– 1/4 cup all-purpose flour
Instructions
1. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes. Add the ground beef and cook for 5–7 minutes, breaking it into crumbles with a spatula until no pink remains. Tip: Don’t overcrowd the skillet—this ensures a good sear and prevents steaming.
2. Transfer the cooked beef to your slow cooker insert. In the same skillet, add the chopped onion and cook for 4–5 minutes until translucent, stirring occasionally. Add the minced garlic and cook for 1 more minute until fragrant.
3. Scrape the onion-garlic mixture into the slow cooker with the beef. Add the diced eggplant, crushed tomatoes, beef broth, tomato paste, oregano, cinnamon, nutmeg, 1 tsp salt, and 1/2 tsp black pepper. Stir everything until well combined.
4. Cover and cook on LOW for 4 hours. Tip: Resist the urge to peek—lifting the lid releases heat and can extend cooking time by up to 20 minutes.
5. In a medium bowl, whisk together the Greek yogurt, eggs, Parmesan cheese, and flour until smooth and lump-free, about 2 minutes. Tip: Use room-temperature yogurt and eggs to prevent curdling when mixed.
6. After 4 hours, carefully pour the yogurt mixture evenly over the hot beef and eggplant in the slow cooker. Do not stir.
7. Re-cover and cook on LOW for an additional 30 minutes, or until the topping is set and lightly golden at the edges.
8. Turn off the slow cooker and let it sit, uncovered, for 10 minutes to firm up before serving.
Now, dig into layers of savory beef and melt-in-your-mouth eggplant beneath a creamy, tangy blanket. The cinnamon adds a wink of warmth that pairs perfectly with a crisp green salad or crusty bread for scooping up every last bit.
Low-Fat Beef and Cabbage Slow Cooker Soup
Ready to cozy up with a soup that’s so forgiving, it practically apologizes for being healthy? This low-fat beef and cabbage slow cooker soup is the ultimate set-it-and-forget-it hero, turning humble ingredients into a hearty, soul-warming bowl of comfort without the guilt—because who says delicious can’t be diet-friendly?
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 6 hours
Ingredients
For the soup base:
– 1 lb lean ground beef (93% lean)
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 6 cups low-sodium beef broth
– 1 (14.5 oz) can diced tomatoes, undrained
– 2 tbsp tomato paste
– 1 tsp dried thyme
– 1 tsp smoked paprika
– 1/2 tsp black pepper
For the vegetables:
– 4 cups green cabbage, chopped into 1-inch pieces
– 2 large carrots, peeled and sliced into 1/4-inch rounds
– 2 celery stalks, sliced into 1/2-inch pieces
Instructions
1. Heat a large skillet over medium-high heat, add the lean ground beef, and cook for 5–7 minutes, breaking it into small crumbles with a spatula until no pink remains. Tip: Don’t overcrowd the skillet—this ensures even browning and better flavor.
2. Transfer the cooked beef to a 6-quart slow cooker using a slotted spoon, leaving any excess fat behind in the skillet.
3. In the same skillet, add the diced onion and minced garlic, and sauté over medium heat for 3–4 minutes until fragrant and softened, scraping up any browned bits from the beef.
4. Pour the onion-garlic mixture into the slow cooker with the beef.
5. Add the low-sodium beef broth, diced tomatoes, tomato paste, dried thyme, smoked paprika, and black pepper to the slow cooker, and stir to combine all ingredients evenly.
6. Place the chopped cabbage, sliced carrots, and sliced celery into the slow cooker, gently pressing them down to submerge in the liquid. Tip: Layer the vegetables on top to prevent them from becoming mushy during the long cook time.
7. Cover the slow cooker with its lid and cook on low heat for 6 hours, or until the vegetables are tender but still hold their shape. Tip: Avoid lifting the lid during cooking to maintain consistent temperature and steam.
8. After 6 hours, turn off the slow cooker and let the soup sit for 10 minutes before serving to allow the flavors to meld further.
Ladle this soup into bowls and marvel at its tender-crisp cabbage and melt-in-your-mouth beef swimming in a rich, savory broth. The subtle smokiness from the paprika adds a cozy depth, making it perfect for dunking crusty whole-grain bread or topping with a sprinkle of fresh parsley for a pop of color.
Crock Pot Beef and Quinoa Taco Salad
Let’s be real—some days you want a taco salad that doesn’t require you to hover over the stove like a helicopter parent. This Crock Pot version lets your slow cooker do the heavy lifting while you, you know, live your life, and swaps in quinoa for a protein-packed, gluten-free twist that’ll make you feel virtuous without sacrificing flavor.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 6 hours
Ingredients
For the Crock Pot filling:
– 1 lb lean ground beef
– 1 cup uncooked quinoa, rinsed
– 1 (15 oz) can black beans, drained and rinsed
– 1 (14.5 oz) can diced tomatoes with green chilies, undrained
– 1 cup beef broth
– 1 tbsp chili powder
– 1 tsp ground cumin
– 1 tsp garlic powder
– ½ tsp salt
For the salad assembly:
– 6 cups chopped romaine lettuce
– 1 cup shredded cheddar cheese
– 1 cup cherry tomatoes, halved
– ½ cup sour cream
– ¼ cup chopped fresh cilantro
– 1 avocado, diced
– Tortilla chips for serving
Instructions
1. In a large skillet over medium-high heat, brown the 1 lb lean ground beef for 5–7 minutes, breaking it into crumbles with a spatula until no pink remains. Tip: Draining excess fat here keeps the filling from getting greasy.
2. Transfer the browned beef to a 6-quart slow cooker. Add the 1 cup rinsed quinoa, 1 can black beans, 1 can diced tomatoes with green chilies, 1 cup beef broth, 1 tbsp chili powder, 1 tsp cumin, 1 tsp garlic powder, and ½ tsp salt. Stir to combine.
3. Cover the slow cooker and cook on LOW for 6 hours. Tip: Don’t peek before 5 hours—keeping the lid on ensures the quinoa cooks evenly and absorbs all that flavorful liquid.
4. After 6 hours, turn off the slow cooker and let the mixture sit, uncovered, for 10 minutes to thicken slightly.
5. While the filling rests, prepare the salad components: chop 6 cups romaine lettuce, halve 1 cup cherry tomatoes, shred 1 cup cheddar cheese, dice 1 avocado, and chop ¼ cup cilantro.
6. To assemble, divide the 6 cups romaine lettuce among four bowls. Spoon the warm beef-quinoa mixture evenly over the lettuce.
7. Top each bowl with ¼ cup shredded cheddar cheese, ¼ cup cherry tomato halves, ¼ diced avocado, and a sprinkle of chopped cilantro.
8. Dollop 2 tbsp sour cream onto each salad and serve immediately with tortilla chips on the side for crunch. Tip: For extra zest, squeeze fresh lime juice over the top right before eating.
Every bite delivers a hearty, savory punch from the spiced beef and quinoa, balanced by the cool, creamy avocado and sour cream. The quinoa soaks up the taco-seasoned broth beautifully, giving it a tender, almost risotto-like texture that clings to the crisp lettuce. Try piling it into whole-wheat tortillas for a burrito twist, or swap the beef for ground turkey if you’re feeling fancy—leftovers reheat like a dream for tomorrow’s lunch.
Healthy Slow Cooker Beef and Zucchini Boats
Ladies and gentlemen, step away from the takeout menus and behold the slow cooker’s latest triumph: a dish that turns humble zucchini into flavor-packed vessels for tender, savory beef. It’s the ultimate ‘set it and forget it’ dinner that’ll have you feeling like a kitchen wizard with minimal effort. Let’s get those boats sailing!
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 4 hours
Ingredients
For the zucchini boats:
– 4 medium zucchini (about 8 inches long)
– 1 tablespoon olive oil
– 1/2 teaspoon salt
For the beef filling:
– 1 pound lean ground beef (90/10)
– 1/2 cup finely diced yellow onion
– 2 cloves garlic, minced
– 1 teaspoon dried oregano
– 1/2 teaspoon ground black pepper
– 1 (15-ounce) can crushed tomatoes
– 1/2 cup shredded mozzarella cheese
Instructions
1. Preheat your oven to 400°F. Line a baking sheet with parchment paper.
2. Slice each zucchini in half lengthwise. Use a spoon to scoop out the seeds and some flesh, leaving a 1/4-inch thick shell—save the scooped zucchini for the filling!
3. Brush the inside of each zucchini boat with 1 tablespoon olive oil and sprinkle with 1/2 teaspoon salt. Place them cut-side up on the baking sheet.
4. Bake the zucchini boats for 10 minutes at 400°F, just until slightly softened. Remove from the oven and set aside.
5. In a large skillet over medium-high heat, cook 1 pound lean ground beef, breaking it into small crumbles, for 5–7 minutes until no longer pink. Drain any excess fat.
6. Add 1/2 cup finely diced yellow onion and 2 cloves minced garlic to the skillet. Cook for 3–4 minutes, stirring frequently, until the onion is translucent.
7. Stir in the reserved scooped zucchini, 1 teaspoon dried oregano, and 1/2 teaspoon ground black pepper. Cook for 2 more minutes.
8. Pour in 1 (15-ounce) can crushed tomatoes. Bring to a simmer, then reduce heat to low and cook for 5 minutes, stirring occasionally.
9. Spoon the beef mixture evenly into the pre-baked zucchini boats, packing it gently. Tip: Don’t overfill—leave a little room for the cheese to melt without spilling!
10. Sprinkle 1/2 cup shredded mozzarella cheese over the top of each boat.
11. Carefully transfer the filled boats to a 6-quart slow cooker. Cover and cook on LOW for 4 hours. Tip: Check at 3.5 hours—the zucchini should be tender but still hold its shape.
12. Once cooked, use a spatula to remove the boats from the slow cooker. Let them rest for 5 minutes before serving. Tip: This helps the filling set so they’re easier to handle!
Ready to dig in? These boats deliver a satisfying contrast: the zucchini turns melt-in-your-mouth tender while the beef filling stays hearty and rich with tomatoey goodness. Serve them over a bed of quinoa for extra protein, or get fancy by drizzling with a balsamic glaze—either way, they’re a guaranteed crowd-pleaser that’ll have everyone asking for seconds.
Lean Ground Beef and Bean minestrone
Ditch the dreary dinner dilemma, because this Lean Ground Beef and Bean Minestrone is here to rescue your weeknight with a hearty, hug-in-a-bowl that’s as easy as it is delicious—no culinary wizardry required, just one pot and a whole lot of flavor!
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
For the Base:
– 1 tablespoon olive oil
– 1 medium yellow onion, diced
– 2 cloves garlic, minced
– 1 pound lean ground beef (90/10)
For the Veggies and Broth:
– 2 medium carrots, diced
– 2 stalks celery, diced
– 4 cups low-sodium beef broth
– 1 (14.5-ounce) can diced tomatoes, undrained
– 1 teaspoon dried oregano
– 1/2 teaspoon dried basil
– 1/4 teaspoon red pepper flakes (optional)
For the Beans and Pasta:
– 1 (15-ounce) can kidney beans, rinsed and drained
– 1 (15-ounce) can cannellini beans, rinsed and drained
– 1 cup ditalini pasta
– Salt and black pepper, to taste
For Finishing:
– 1/4 cup grated Parmesan cheese
– Fresh parsley, chopped (for garnish)
Instructions
1. Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium-high heat until shimmering, about 1 minute.
2. Add 1 diced yellow onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
3. Stir in 2 minced garlic cloves and cook until fragrant, about 30 seconds—don’t let it burn, or you’ll lose that lovely aroma!
4. Add 1 pound lean ground beef, breaking it up with a spoon, and cook until no pink remains, about 5-7 minutes; drain any excess fat if needed for a leaner soup.
5. Toss in 2 diced carrots and 2 diced celery stalks, cooking until slightly tender, about 3 minutes.
6. Pour in 4 cups low-sodium beef broth and 1 can undrained diced tomatoes, scraping the bottom of the pot to lift any flavorful bits (that’s called fond, and it’s liquid gold!).
7. Stir in 1 teaspoon dried oregano, 1/2 teaspoon dried basil, and 1/4 teaspoon red pepper flakes (if using), then bring to a boil.
8. Reduce heat to medium-low, cover, and simmer for 15 minutes to let the flavors meld—this is where the magic happens, so resist the urge to peek!
9. Add 1 cup ditalini pasta, 1 can rinsed kidney beans, and 1 can rinsed cannellini beans, stirring to combine.
10. Cover and simmer until the pasta is al dente, about 10 minutes, stirring occasionally to prevent sticking.
11. Season with salt and black pepper to taste, then remove from heat.
12. Ladle the minestrone into bowls and top with 1/4 cup grated Parmesan cheese and fresh chopped parsley.
Perfectly cozy and packed with texture, this minestrone boasts tender beans, savory beef, and just-right pasta in a rich, tomatoey broth that’s bold enough to stand up to a chilly evening. Serve it with crusty bread for dipping, or get fancy with a dollop of pesto stirred in at the end—either way, it’s a bowlful of comfort that’ll have everyone asking for seconds!
Slow Cooker Beef and Spinach Stuffed Portobellos
Tired of the same old weeknight dinner routine? Let’s stuff some giant mushrooms with slow-cooked beef and spinach until they’re practically begging to be devoured—because who says elegance can’t be lazy? This dish is your ticket to a cozy, flavor-packed meal with minimal effort, thanks to that trusty slow cooker doing the heavy lifting.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 6 hours
Ingredients
For the beef filling:
– 1 lb ground beef
– 1 cup fresh spinach, chopped
– 1/2 cup onion, diced
– 2 cloves garlic, minced
– 1/4 cup beef broth
– 1 tbsp Worcestershire sauce
– 1 tsp dried thyme
– Salt and black pepper
For the portobellos:
– 4 large portobello mushroom caps
– 1 tbsp olive oil
– 1/2 cup shredded mozzarella cheese
Instructions
1. In a skillet over medium-high heat, brown the ground beef for 5–7 minutes until no pink remains, then drain any excess grease.
2. Transfer the beef to a slow cooker and add the spinach, onion, garlic, beef broth, Worcestershire sauce, thyme, 1 tsp salt, and 1/2 tsp black pepper.
3. Stir the mixture well, cover the slow cooker, and cook on low for 6 hours until the flavors meld and the spinach wilts completely.
4. While the beef cooks, preheat your oven to 375°F and line a baking sheet with parchment paper.
5. Use a spoon to gently scrape out the gills from the portobello caps—this prevents sogginess and makes more room for the filling.
6. Brush both sides of the mushroom caps with olive oil and place them gill-side up on the baking sheet.
7. Once the beef filling is done, spoon it evenly into each mushroom cap, mounding it slightly.
8. Top each stuffed mushroom with shredded mozzarella cheese.
9. Bake in the preheated oven for 15–20 minutes until the cheese is melted and bubbly and the mushrooms are tender.
10. Let the mushrooms cool for 5 minutes before serving to allow the filling to set.
Juicy, savory beef melds with earthy spinach in these stuffed portobellos, creating a tender bite that’s rich without being heavy. Serve them over a bed of quinoa for a complete meal, or slice them up as a fancy appetizer at your next gathering—they’re sure to disappear faster than you can say “seconds, please!”
Summary
You’ve now got a fantastic collection of 20 healthy, easy ground beef crock pot recipes to simplify your busy days. Whether you’re craving a cozy chili, a hearty casserole, or a family-friendly pasta, there’s something here for everyone. Give one a try this week, and let me know which one becomes your new favorite in the comments below! Don’t forget to pin this article to your Pinterest boards to save these ideas for later.
