Savor the simplicity of one-pot cooking with these 13 flavorful ground beef recipes! Perfect for busy weeknights, these easy dinners minimize cleanup while maximizing taste. From cozy comfort classics to zesty new favorites, you’ll find inspiration for every craving. Dive in and discover your next go-to meal—your skillet is waiting!
One Pot Ground Beef Pasta
Miraculously, this one-pot wonder solves the eternal “too many dishes” dilemma while delivering a cozy, crowd-pleasing meal that’s basically a hug in a pot—perfect for those nights when you’d rather Netflix than scrub pans. With ground beef, pasta, and a savory tomato sauce all mingling in a single vessel, it’s the ultimate lazy genius dinner that even the most kitchen-averse can master without a meltdown.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 1 lb ground beef (80/20 blend for that juicy, flavorful fat—trust me, it makes all the difference)
– 1 medium yellow onion, diced (I always grab a sweet onion here to balance the savory notes)
– 3 cloves garlic, minced (fresh is best, but I won’t judge if you use the jarred stuff in a pinch)
– 1 (28 oz) can crushed tomatoes (my go-to is the San Marzano variety for a richer, sweeter base)
– 2 cups beef broth (low-sodium so you can control the saltiness like a boss)
– 8 oz short pasta like rotini or penne (I’m team rotini—those little spirals trap sauce like edible treasure chests)
– 1 tsp dried oregano (crush it between your palms to wake up those earthy oils)
– ½ tsp red pepper flakes (optional, but a dash adds a nice kick for spice lovers)
– 2 tbsp extra virgin olive oil (my kitchen staple for that fruity, aromatic start)
– Salt and black pepper (freshly ground pepper is non-negotiable in my book)
– ½ cup grated Parmesan cheese (for finishing—the good stuff, not the shaky green can)
– Fresh basil leaves, torn (a handful for garnish, because pretty food tastes better)
Instructions
1. Heat 2 tbsp extra virgin olive oil in a large pot or Dutch oven over medium-high heat until it shimmers, about 1 minute.
2. Add 1 lb ground beef and cook, breaking it up with a wooden spoon, until browned and no pink remains, 5–7 minutes—tip: don’t stir too often to get a nice sear.
3. Stir in 1 diced yellow onion and cook until softened and translucent, 3–4 minutes.
4. Add 3 minced garlic cloves and cook for 30 seconds until fragrant, being careful not to burn it.
5. Pour in 1 can crushed tomatoes, 2 cups beef broth, 1 tsp dried oregano, and ½ tsp red pepper flakes, then bring to a gentle boil.
6. Add 8 oz short pasta, stirring to submerge it in the liquid, and reduce heat to medium-low.
7. Simmer uncovered, stirring occasionally, until the pasta is al dente and most liquid is absorbed, 12–15 minutes—tip: check pasta at 12 minutes to avoid mushiness.
8. Season with salt and black pepper to taste, then remove from heat.
9. Stir in ½ cup grated Parmesan cheese until melted and creamy.
10. Garnish with torn fresh basil leaves and serve immediately.
Hearty and satisfying, this pasta boasts a tender, saucy texture with beefy richness and a hint of herbaceous warmth from the oregano. For a fun twist, top it with a dollop of ricotta or serve alongside garlic bread to scoop up every last bit of that savory sauce—leftovers (if any exist) taste even better the next day, straight from the fridge.
Spicy Ground Beef Chili
Gather ’round, chili champs, because we’re about to turn up the heat on your cozy dinner game with a bowl that’s as bold as your holiday sweater collection. This spicy ground beef chili is the ultimate hug-in-a-bowl, ready to warm you up faster than your aunt’s overly enthusiastic hug at the family gathering—just with way more flavor and zero awkward small talk.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1.5 lbs ground beef (80/20 is my go-to for that perfect fat-to-flavor ratio)
– 1 large yellow onion, diced (I swear, a sharp knife here saves tears and time)
– 3 cloves garlic, minced (fresh is best—skip the jarred stuff for maximum punch)
– 1 tbsp extra virgin olive oil (my trusty kitchen sidekick for sautéing)
– 2 tbsp chili powder (the star of the show—don’t be shy!)
– 1 tsp ground cumin (it adds that earthy, warm whisper)
– 1/2 tsp cayenne pepper (adjust if you’re not a fire-breathing dragon)
– 1 (15 oz) can kidney beans, drained and rinsed (I prefer these for their meaty texture)
– 1 (28 oz) can crushed tomatoes (go for the good stuff—it’s the base of our flavor party)
– 2 cups beef broth (low-sodium lets you control the salt)
– Salt and black pepper to taste (I always start with 1 tsp salt and 1/2 tsp pepper, then tweak)
Instructions
1. Heat 1 tbsp extra virgin olive oil in a large pot or Dutch oven over medium-high heat until it shimmers, about 2 minutes.
2. Add 1.5 lbs ground beef to the pot, breaking it up with a wooden spoon into small crumbles, and cook until no pink remains, 6–8 minutes.
3. Tip: Drain excess fat if needed, but leave a bit for flavor—it’s the secret to a rich chili.
4. Stir in 1 diced large yellow onion and cook until softened and translucent, about 5 minutes.
5. Add 3 minced garlic cloves and cook for 1 minute until fragrant, being careful not to burn it.
6. Sprinkle in 2 tbsp chili powder, 1 tsp ground cumin, and 1/2 tsp cayenne pepper, stirring to coat the beef and onions evenly for 1 minute to toast the spices.
7. Tip: Toasting spices unlocks their full aroma—your kitchen will smell amazing!
8. Pour in 1 can crushed tomatoes, 2 cups beef broth, and 1 can drained kidney beans, stirring to combine everything.
9. Bring the mixture to a boil, then reduce heat to low, cover, and let it simmer for 30 minutes, stirring occasionally.
10. Tip: Simmering low and slow melds the flavors—patience is a virtue here.
11. After 30 minutes, uncover and simmer for an additional 10 minutes to thicken the chili to your desired consistency.
12. Season with salt and black pepper to taste, starting with 1 tsp salt and 1/2 tsp pepper, then adjust as needed.
This chili boasts a thick, hearty texture with tender beef and beans swimming in a robust, spicy tomato broth that’s just begging to be topped with cheese or scooped up with cornbread. Try serving it over baked potatoes or with a dollop of sour cream to cool the heat—it’s versatile enough to become your new weeknight hero.
Ground Beef and Potato Hash
Gather ’round, hungry friends, because I’m about to introduce you to the ultimate cozy, one-pan wonder that’s basically a hug for your taste buds. This Ground Beef and Potato Hash is the kind of dish that makes you want to cancel all plans, put on your comfiest socks, and just savor every single bite—it’s hearty, satisfying, and ridiculously easy to pull together, even when your energy is running on fumes.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 lb ground beef (I like 80/20 for that perfect juicy factor, but lean works too if you’re watching it)
– 1.5 lbs russet potatoes, peeled and diced into ½-inch cubes (trust me, uniform size is key for even cooking!)
– 1 medium yellow onion, finely chopped (because no hash is complete without that sweet, aromatic base)
– 2 cloves garlic, minced (fresh is best—it packs a punch that jarred just can’t match)
– 2 tbsp extra virgin olive oil (my go-to for that lovely golden crisp on the potatoes)
– 1 tsp smoked paprika (for a subtle smoky depth that’ll have you swooning)
– ½ tsp dried thyme (a little herbaceous magic never hurt anyone)
– Salt and black pepper (season generously—don’t be shy! I use about 1 tsp salt and ½ tsp pepper total)
– 4 large eggs (I prefer room temp eggs here; they cook more evenly when added later)
– Fresh parsley, chopped (for a bright, herby finish that cuts through the richness)
Instructions
1. Heat the extra virgin olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
2. Add the diced potatoes to the skillet in a single layer—don’t overcrowd them!—and cook without stirring for 5 minutes to get a golden crust.
3. Flip the potatoes with a spatula and cook for another 5 minutes until they’re tender and crispy on all sides, then transfer them to a plate.
4. In the same skillet, add the chopped onion and cook over medium heat for 3–4 minutes until softened and translucent.
5. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let it burn.
6. Crumble in the ground beef, breaking it up with a spoon, and cook for 6–8 minutes until no pink remains and it’s nicely browned.
7. Sprinkle the smoked paprika, dried thyme, salt, and black pepper over the beef mixture, stirring to coat everything evenly.
8. Return the cooked potatoes to the skillet, mixing gently to combine with the beef and onions.
9. Create 4 small wells in the hash mixture with the back of a spoon, then crack a room temp egg into each well.
10. Cover the skillet and cook over medium-low heat for 4–5 minutes until the egg whites are set but the yolks are still runny (or cook longer if you prefer them firm).
11. Remove from heat and garnish with the chopped fresh parsley.
Hearty and utterly delicious, this hash boasts a fantastic contrast of crispy potatoes, savory beef, and creamy yolks that meld into pure comfort. Serve it straight from the skillet with a side of toast for scooping, or get creative by topping it with avocado slices or a drizzle of hot sauce for an extra kick—it’s a versatile dish that’s sure to become a weeknight favorite!
Ground Beef and Sweet Potato Skillet
Let’s be real—some nights you want a cozy, one-pan wonder that’s hearty enough to silence a hangry crowd, yet simple enough to whip up while binge-watching your favorite show. This Ground Beef and Sweet Potato Skillet is exactly that: a savory, slightly sweet hug in a pan that’ll have everyone asking for seconds before you’ve even grabbed a fork. Trust me, it’s the weeknight hero you didn’t know you needed.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 1 lb ground beef (I like 85/15 for a bit of fat flavor, but lean works too)
– 2 medium sweet potatoes, peeled and diced into ½-inch cubes (about 3 cups—don’t skimp, they’re the star!)
– 1 yellow onion, finely chopped (extra virgin olive oil is my go-to for sautéing here)
– 2 cloves garlic, minced (fresh only, please—jarred garlic just doesn’t hit the same)
– 1 tbsp extra virgin olive oil
– 1 tsp smoked paprika (adds a smoky depth that’s chef’s-kiss worthy)
– ½ tsp ground cumin
– Salt and black pepper (I’m generous with both to layer the flavors)
– Fresh parsley, chopped, for garnish (optional but pretty)
Instructions
1. Heat 1 tbsp extra virgin olive oil in a large skillet over medium-high heat until it shimmers, about 1 minute.
2. Add the finely chopped yellow onion and sauté, stirring occasionally, until translucent and lightly golden, about 5 minutes.
3. Stir in the minced garlic and cook for 30 seconds until fragrant—don’t let it burn, or it’ll turn bitter!
4. Add the ground beef to the skillet, breaking it up with a spatula into small crumbles.
5. Cook the beef, undisturbed for 2 minutes to develop a sear, then stir and continue cooking until no pink remains, about 5-7 minutes total.
6. Sprinkle in 1 tsp smoked paprika, ½ tsp ground cumin, salt, and black pepper, stirring to coat the beef evenly.
7. Add the diced sweet potatoes to the skillet, tossing to combine with the beef mixture.
8. Reduce heat to medium, cover the skillet with a lid, and let it cook for 12-15 minutes, stirring halfway through, until the sweet potatoes are tender when pierced with a fork.
9. Remove from heat and let it rest, uncovered, for 2 minutes to allow the flavors to meld.
10. Garnish with chopped fresh parsley if using, and serve hot.
Really, the magic here is in the texture—tender sweet potatoes mingling with savory beef crumbles, all kissed with smoky spices. Serve it straight from the skillet for a rustic vibe, or pile it over a bed of greens to lighten things up; either way, it’s comfort food that feels gourmet without the fuss.
One Pot Ground Beef Tacos
Gather ’round, taco lovers, because I’m about to save your weeknight with a dish that’s as easy as it is delicious—no mountain of dishes required! This one-pot wonder delivers all the bold, savory flavors you crave with minimal cleanup, making it the ultimate hero for busy evenings when you’d rather be relaxing than scrubbing pans.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 1 tablespoon extra virgin olive oil (my go-to for a flavorful start)
– 1 pound lean ground beef (I prefer 90/10 for less grease)
– 1 small yellow onion, finely diced (trust me, the smaller the dice, the better it blends in)
– 2 cloves garlic, minced (fresh is best—skip the jarred stuff here!)
– 1 packet (1 oz) taco seasoning (I’m loyal to the classic store-bought kind for convenience)
– 1 cup water
– 1 can (15 oz) black beans, drained and rinsed (for a protein boost and creamy texture)
– 1 can (15 oz) corn kernels, drained (adds a sweet pop of color)
– 1 cup shredded cheddar cheese (because more cheese is always the answer)
– 4 large flour tortillas (warmed up for maximum flexibility)
– Optional toppings: diced tomatoes, sour cream, fresh cilantro—go wild!
Instructions
1. Heat 1 tablespoon extra virgin olive oil in a large skillet or Dutch oven over medium-high heat until it shimmers, about 1 minute.
2. Add 1 pound lean ground beef to the skillet, breaking it up with a wooden spoon into small crumbles.
3. Cook the beef for 5–7 minutes, stirring occasionally, until it’s fully browned and no pink remains.
4. Tip: Drain any excess grease from the skillet for a less oily finish—I just tilt the pan and spoon it out.
5. Add 1 small finely diced yellow onion and 2 cloves minced garlic to the skillet with the beef.
6. Sauté the mixture for 3–4 minutes, stirring frequently, until the onion turns translucent and fragrant.
7. Sprinkle 1 packet taco seasoning evenly over the beef and onion mixture.
8. Pour in 1 cup water and stir everything together until well combined.
9. Bring the mixture to a gentle simmer over medium heat, then reduce to low and let it bubble softly for 5 minutes to thicken slightly.
10. Tip: Don’t rush the simmer—it helps the flavors meld beautifully!
11. Stir in 1 can drained and rinsed black beans and 1 can drained corn kernels.
12. Cook for an additional 3–4 minutes, stirring occasionally, until everything is heated through.
13. Remove the skillet from the heat and immediately sprinkle 1 cup shredded cheddar cheese evenly over the top.
14. Cover the skillet with a lid and let it sit for 2–3 minutes to allow the cheese to melt perfectly.
15. Tip: While the cheese melts, warm 4 large flour tortillas in a dry skillet for 30 seconds per side—it prevents tearing when you assemble.
16. Spoon the beef mixture into the warmed tortillas, top with your favorite extras, and serve immediately.
Unwrap a flavor fiesta with every bite! The beef stays juicy and savory, while the beans and corn add a creamy-sweet contrast that’s downright addictive. For a fun twist, try serving it over crispy tortilla chips as a hearty nacho platter, or stuff it into bell peppers and bake for a low-carb delight—this recipe is as versatile as it is tasty.
Beef and Broccoli Rice Bowl
Virtually every time I’m staring into the fridge wondering what to make with that leftover steak or ground beef, this Beef and Broccoli Rice Bowl swoops in to save dinner. It’s the ultimate weeknight hero that’s faster than deciding what to watch on TV, packing all the savory, saucy goodness of takeout into one glorious, customizable bowl.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 1 cup long-grain white rice (I’m loyal to jasmine for its floral aroma)
– 1 ½ cups water
– 1 tbsp extra virgin olive oil (my trusty pantry staple)
– 1 lb flank steak, thinly sliced against the grain (this is key for tenderness!)
– 3 cups broccoli florets (fresh is best, but frozen in a pinch will do)
– 3 cloves garlic, minced (don’t be shy—more is merrier)
– ¼ cup low-sodium soy sauce
– 2 tbsp honey (for that perfect sweet-savory balance)
– 1 tbsp cornstarch
– ¼ cup beef broth (I keep a carton in the fridge for moments like this)
– 1 tsp sesame oil (the flavor bomb at the finish)
– ½ tsp red pepper flakes (optional, for a gentle kick)
Instructions
1. Rinse 1 cup of rice under cold water until the water runs clear to remove excess starch.
2. In a medium saucepan, combine the rinsed rice and 1 ½ cups of water. Bring to a boil over high heat.
3. Once boiling, immediately reduce the heat to low, cover the saucepan tightly, and simmer for 15 minutes. Tip: Resist the urge to peek—this keeps the steam in for fluffy rice.
4. After 15 minutes, remove the saucepan from the heat and let it sit, covered, for 5 minutes to finish steaming.
5. While the rice cooks, heat 1 tbsp of olive oil in a large skillet or wok over medium-high heat until shimmering, about 1 minute.
6. Add the sliced flank steak in a single layer and cook undisturbed for 2 minutes to develop a sear.
7. Flip the steak and cook for another 2 minutes until browned but still slightly pink inside, then transfer to a plate.
8. In the same skillet, add the broccoli florets and stir-fry for 4–5 minutes until bright green and crisp-tender. Tip: A splash of water can help steam them if they’re sticking.
9. Push the broccoli to the sides of the skillet, add the minced garlic to the center, and cook for 30 seconds until fragrant.
10. In a small bowl, whisk together ¼ cup soy sauce, 2 tbsp honey, 1 tbsp cornstarch, and ¼ cup beef broth until smooth.
11. Pour the sauce mixture into the skillet with the broccoli and garlic, stirring constantly.
12. Cook the sauce for 2–3 minutes until it thickens and bubbles, coating the broccoli evenly.
13. Return the cooked steak to the skillet, add 1 tsp sesame oil and ½ tsp red pepper flakes (if using), and toss everything together for 1 minute to heat through. Tip: Taste and adjust with a pinch of salt only if needed—the soy sauce is plenty savory!
14. Fluff the rested rice with a fork and divide it between two bowls.
15. Top the rice with the beef and broccoli mixture, spooning any extra sauce over everything.
Eagerly dig into that tender, seared beef mingling with crisp-tender broccoli in a glossy, umami-rich sauce that clings to every grain of rice. The contrast of textures—from the fluffy rice base to the savory topping—makes each bite dynamic, and it’s fantastic garnished with sesame seeds or sliced green onions for a fresh pop.
Ground Beef and Zucchini Casserole
Nailed it—this Ground Beef and Zucchini Casserole is the cozy, one-pan wonder your weeknights have been dreaming of, packed with savory beef, tender zucchini, and a cheesy blanket that’ll make you forget all about takeout menus. It’s basically a hug in a baking dish, with minimal fuss and maximum flavor that even the pickiest eaters will devour. Let’s get cooking and turn that oven into your new best friend!
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1 lb ground beef (I like 85% lean for that perfect juicy bite)
– 2 medium zucchinis, diced into ½-inch cubes (no need to peel—those skins add nice texture!)
– 1 yellow onion, finely chopped (extra virgin olive oil is my go-to for sautéing it)
– 2 cloves garlic, minced (fresh is best here, trust me)
– 1 (15 oz) can crushed tomatoes (I prefer the fire-roasted kind for a smoky kick)
– 1 cup shredded cheddar cheese (sharp cheddar melts like a dream)
– ½ cup shredded mozzarella cheese (for that irresistible stretchy pull)
– 1 cup cooked white rice (leftover rice works great—no need to make it fresh)
– 1 tbsp Italian seasoning (my homemade blend, but store-bought is fine)
– 1 tsp salt (I use kosher salt for even seasoning)
– ½ tsp black pepper (freshly ground adds a nice pop)
– 2 tbsp extra virgin olive oil (for sautéing—don’t skimp!)
Instructions
1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with olive oil or non-stick spray.
2. In a large skillet over medium-high heat, add 1 tbsp olive oil and sauté the chopped onion for 3–4 minutes until translucent and fragrant.
3. Add the ground beef to the skillet and cook for 5–7 minutes, breaking it up with a spatula until browned and no pink remains. Tip: Drain any excess grease for a less greasy casserole.
4. Stir in the minced garlic and diced zucchini, cooking for another 4–5 minutes until the zucchini starts to soften but isn’t mushy.
5. Pour in the crushed tomatoes, then add the Italian seasoning, salt, and black pepper, stirring to combine everything evenly.
6. Remove the skillet from heat and fold in the cooked white rice until fully incorporated. Tip: Let the mixture cool slightly before adding cheese to prevent clumping.
7. Transfer the beef and zucchini mixture to the prepared baking dish, spreading it out in an even layer.
8. Sprinkle the shredded cheddar and mozzarella cheeses evenly over the top, covering the entire surface.
9. Bake in the preheated oven for 25–30 minutes, or until the cheese is bubbly and golden brown. Tip: Broil for the last 1–2 minutes for an extra crispy cheese crust if desired.
10. Remove from the oven and let it rest for 5 minutes before serving to allow the flavors to meld. Creamy, hearty, and utterly satisfying, this casserole boasts a tender zucchini bite against the rich beef and tangy tomatoes, all hugged by that gooey cheese blanket. Serve it straight from the dish with a side salad for a complete meal, or scoop leftovers into tortillas for a next-day twist—it’s just as delicious reheated!
Beef and Mushroom Risotto
Oh, the holidays are upon us, and if you’re anything like me, you’re oscillating between festive cheer and a deep craving for something rich, creamy, and deeply satisfying. Let’s ditch the stress and dive into a pot of pure comfort—this beef and mushroom risotto is here to save your sanity (and your taste buds). It’s the ultimate one-pot wonder that feels fancy but is secretly a weeknight hero.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1 lb beef chuck, cut into ½-inch cubes (I like a little marbling for extra flavor)
– 8 oz cremini mushrooms, sliced (baby bellas work great—they’re my earthy go-to)
– 1 medium yellow onion, finely diced (trust me, a sharp knife makes this less teary)
– 3 cloves garlic, minced (fresh is best, but I won’t judge if you use pre-minced in a pinch)
– 1½ cups Arborio rice (don’t substitute—this short-grain star is key for creaminess)
– 4 cups beef broth, kept warm on a low simmer (homemade or low-sodium store-bought, your call)
– ½ cup dry white wine (like a Sauvignon Blanc—it adds a nice zing, and you can sip the rest)
– 2 tbsp extra virgin olive oil (my kitchen staple for that fruity kick)
– 2 tbsp unsalted butter (because everything’s better with butter, right?)
– ½ cup grated Parmesan cheese (freshly grated melts smoother, I promise)
– Salt and black pepper (to season as you go—I’m generous with both)
Instructions
1. Heat 1 tbsp olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until shimmering, about 2 minutes.
2. Add the beef cubes in a single layer and sear until browned on all sides, 5–7 minutes total, then transfer to a plate. Tip: Don’t crowd the pot—work in batches if needed to avoid steaming.
3. In the same pot, add the remaining 1 tbsp olive oil and 1 tbsp butter, then sauté the onions until translucent, 4–5 minutes.
4. Stir in the garlic and mushrooms, cooking until the mushrooms release their liquid and brown slightly, 6–8 minutes.
5. Add the Arborio rice to the pot and toast for 2 minutes, stirring constantly until lightly golden and fragrant.
6. Pour in the white wine and cook, stirring, until fully absorbed, about 2 minutes. Tip: This deglazes the pot, lifting any tasty browned bits from the bottom.
7. Begin adding the warm beef broth, ½ cup at a time, stirring frequently and allowing each addition to be mostly absorbed before adding the next. This process takes 20–25 minutes total.
8. Return the seared beef to the pot with the last ½ cup of broth, stirring to combine and heat through, 2–3 minutes.
9. Remove from heat and stir in the remaining 1 tbsp butter and grated Parmesan until melted and creamy. Tip: Let it rest off the heat for 2 minutes—the rice will absorb any excess liquid perfectly.
10. Season with salt and black pepper to your liking, then serve immediately.
Luxuriously creamy with a hearty bite from the tender beef, this risotto boasts an earthy depth from those mushrooms that’ll make you swoon. Serve it straight from the pot for a cozy family dinner, or fancy it up with a sprinkle of fresh parsley and a glass of that leftover wine—it’s a dish that’s as versatile as it is delicious.
Ground Beef and Cornbread Skillet
Kick off your cozy evening with this one-pan wonder that’s basically a hug in a skillet—savory ground beef meets fluffy cornbread in a dish so comforting, it might just replace your favorite blanket. It’s the ultimate weeknight hero that’s ready faster than you can debate what to watch on TV, and trust me, your taste buds will throw a party. Let’s dive into this deliciously simple creation that’ll have everyone asking for seconds (and the recipe!).
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 30 minutes
Ingredients
– 1 lb ground beef (I like 80/20 for that perfect juicy bite—leaner cuts can get a bit dry)
– 1 small yellow onion, finely diced (because nobody wants giant onion chunks stealing the show)
– 1 cup cornmeal (the star of our cornbread topping—go for a medium grind for ideal texture)
– 1 cup all-purpose flour (I always sift mine to avoid lumps, but hey, live dangerously if you want!)
– 1 cup milk (whole milk is my go-to for extra richness, but any works in a pinch)
– 2 large eggs, at room temperature (they blend smoother, promise—just set them out while you prep)
– 1/4 cup vegetable oil (neutral flavor lets the other ingredients shine)
– 1 tbsp baking powder (the magic lift for our cornbread—check it’s fresh for maximum fluff)
– 1 tsp salt (divided; half for the beef, half for the batter—it’s all about balance)
– 1/2 tsp black pepper (freshly ground if you have it, for that extra zing)
– 1 cup shredded cheddar cheese (because cheese makes everything better, am I right?)
Instructions
1. Preheat your oven to 400°F—this ensures it’s hot and ready when our skillet goes in.
2. Heat a large oven-safe skillet over medium-high heat and add the ground beef, breaking it up with a spoon as it cooks for about 5–7 minutes until no pink remains.
3. Add the finely diced onion to the skillet with the beef and cook for 3–4 minutes until softened and fragrant, stirring occasionally.
4. While the beef cooks, in a medium bowl, whisk together the cornmeal, all-purpose flour, baking powder, 1/2 tsp salt, and black pepper until well combined.
5. In another bowl, beat the room-temperature eggs lightly, then stir in the milk and vegetable oil until smooth.
6. Pour the wet ingredients into the dry mixture and gently fold just until no dry streaks remain—overmixing can make the cornbread tough, so take it easy!
7. Drain any excess grease from the beef-onion mixture in the skillet, then sprinkle the shredded cheddar cheese evenly over the top.
8. Carefully spoon the cornbread batter over the beef and cheese, spreading it into an even layer with a spatula.
9. Transfer the skillet to the preheated oven and bake for 20–25 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean.
10. Let the skillet cool for 5 minutes before serving—this allows everything to set so it slices neatly.
Oozing with cheesy goodness and a golden cornbread crust, this skillet delivers a delightful contrast of savory beef and slightly sweet, fluffy topping. Serve it straight from the pan for a rustic family-style meal, or top with a dollop of sour cream and fresh chives for an extra kick—it’s so versatile, you might just make it a weekly tradition!
One Pot Ground Beef Goulash
Ever have one of those days where you’d rather do literally anything—including untangle last year’s Christmas lights—than wash a mountain of dishes? Enter this glorious, hearty One Pot Ground Beef Goulash, your new best friend for chaotic weeknights. It’s the cozy, comforting hug of a meal that magically comes together in a single pot, leaving you with more time for the important things, like debating if that last cookie is really ‘just one more.’
Serving: 6 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 1 tbsp extra virgin olive oil (my go-to for its lovely fruity note)
– 1 lb ground beef (I like 85/15 for the perfect balance of flavor and not-too-greasy)
– 1 medium yellow onion, diced (don’t skip this—it’s the flavor foundation!)
– 3 cloves garlic, minced (fresh is best, but I won’t judge if you use the jarred kind in a pinch)
– 1 (15 oz) can tomato sauce
– 1 (14.5 oz) can diced tomatoes, undrained (they add nice texture)
– 2 cups beef broth (low-sodium lets you control the salt)
– 1 cup elbow macaroni (the classic choice for maximum saucy pockets)
– 1 tsp paprika (smoked paprika is a game-changer here if you have it)
– 1/2 tsp dried oregano
– Salt and black pepper (I start with 1/2 tsp salt and 1/4 tsp pepper, then adjust later)
– 1/2 cup shredded cheddar cheese (for topping—because cheese makes everything better)
– Fresh parsley, chopped (optional, for a pop of color)
Instructions
1. Heat 1 tbsp extra virgin olive oil in a large pot or Dutch oven over medium-high heat until it shimmers, about 1 minute.
2. Add 1 lb ground beef and cook, breaking it up with a spoon, until no pink remains, about 5-7 minutes. Tip: Don’t stir too often at first—letting it brown a bit adds deeper flavor.
3. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 3-4 minutes.
4. Stir in the minced garlic and cook until fragrant, about 30 seconds—watch closely so it doesn’t burn!
5. Pour in the tomato sauce, diced tomatoes with their juices, and 2 cups beef broth, then stir to combine.
6. Add 1 tsp paprika, 1/2 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper. Bring the mixture to a boil.
7. Once boiling, stir in 1 cup elbow macaroni. Tip: Make sure the pasta is fully submerged in the liquid for even cooking.
8. Reduce the heat to medium-low, cover the pot, and simmer for 10-12 minutes, stirring once halfway through, until the pasta is al dente. Tip: If it looks too dry, add a splash more broth or water.
9. Remove from heat and let it sit, covered, for 2-3 minutes to thicken slightly.
10. Serve hot, topped with 1/2 cup shredded cheddar cheese and a sprinkle of fresh parsley if using.
Perfectly saucy with tender pasta and savory beef in every bite, this goulash is pure comfort food magic. The smoky paprika gives it a warm depth, while the melty cheese on top adds a creamy finish. Try serving it straight from the pot with a side of crusty bread for dipping—it’s so good, you might just forget about those dishes entirely!
Beef and Bean Burrito Bowl
Tired of wrestling with tortillas that always seem to tear at the worst moment? Let’s skip the wrap and dive fork-first into a deconstructed masterpiece. This Beef and Bean Burrito Bowl delivers all the fiesta flavors without the fuss, perfect for a cozy holiday eve lunch.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 tbsp extra virgin olive oil (my go-to for that fruity kick)
– 1 lb ground beef (85/15 lean-to-fat ratio for the best flavor, trust me)
– 1 medium yellow onion, diced (the workhorse of savory dishes)
– 2 cloves garlic, minced (fresh only—jarred garlic is a crime in my kitchen)
– 1 tbsp chili powder (the secret to that warm, smoky depth)
– 1 tsp ground cumin (a non-negotiable for authentic Tex-Mex vibes)
– 1 (15 oz) can black beans, drained and rinsed (I love the creamy texture)
– 1 cup long-grain white rice, uncooked (the fluffy foundation)
– 2 cups low-sodium chicken broth (way better than water for cooking rice)
– 1 cup shredded cheddar cheese (because melty cheese is life)
– 1/2 cup sour cream (for a cool, tangy finish)
– 1/4 cup fresh cilantro, chopped (skip it if you’re one of those cilantro-haters)
– 1 lime, cut into wedges (a squeeze of brightness is essential)
Instructions
1. Heat the olive oil in a large skillet over medium-high heat until it shimmers, about 1 minute.
2. Add the diced onion and cook, stirring occasionally, until softened and translucent, 4-5 minutes.
3. Stir in the minced garlic and cook for 30 seconds until fragrant—don’t let it burn!
4. Add the ground beef to the skillet, breaking it up with a wooden spoon into small crumbles.
5. Cook the beef until no pink remains, 6-8 minutes, then drain any excess grease.
6. Sprinkle the chili powder and cumin over the beef mixture, stirring to coat evenly for 1 minute.
7. Mix in the drained black beans and reduce heat to low, letting them warm through for 2 minutes.
8. While the beef cooks, rinse the rice under cold water in a fine-mesh strainer to remove excess starch.
9. In a medium saucepan, combine the rinsed rice and chicken broth, bringing to a boil over high heat.
10. Once boiling, cover the saucepan, reduce heat to low, and simmer for 18 minutes—no peeking!
11. After 18 minutes, remove the rice from heat and let it sit, covered, for 5 minutes to steam and fluff.
12. Fluff the cooked rice with a fork and divide it evenly among four bowls as the base layer.
13. Top each bowl of rice with the beef and bean mixture, spreading it out evenly.
14. Sprinkle shredded cheddar cheese over the hot beef so it melts slightly from the residual heat.
15. Add a dollop of sour cream and a sprinkle of fresh cilantro to each bowl.
16. Serve immediately with lime wedges on the side for squeezing over the top.
Craving that perfect bite? The creamy beans and savory beef mingle with fluffy rice, while the cool sour cream and zesty lime cut through the richness. Try piling it into crispy tortilla chips for a fun scoopable twist, or add a dash of hot sauce if you’re feeling spicy!
Ground Beef and Spinach Lasagna Soup
Picture this: you’re craving the cozy, cheesy layers of a classic lasagna, but you’re also staring down the clock on a busy weeknight. Enter this glorious soup that magically delivers all that comfort in a single, slurpable bowl—no tedious assembly required. It’s the ultimate hug in a pot, ready to save your dinner plans with minimal fuss and maximum flavor.
Serving: 6 | Prep Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
- 1 tablespoon extra virgin olive oil (my go-to for its fruity kick)
- 1 pound ground beef (I like 85/15 for a bit of richness)
- 1 medium yellow onion, diced (the unsung hero of savory soups)
- 3 cloves garlic, minced (fresh is best—trust me, it makes a difference)
- 6 cups beef broth (low-sodium lets you control the salt)
- 1 (24-ounce) jar marinara sauce (pick your favorite brand—I’m loyal to Rao’s)
- 8 lasagna noodles, broken into bite-sized pieces (go ahead, get aggressive with it)
- 5 ounces fresh spinach (I grab a big handful—it wilts down to nothing)
- 1 cup ricotta cheese (full-fat for that creamy dreaminess)
- 1 cup shredded mozzarella cheese (because more cheese is always the answer)
- ¼ cup grated Parmesan cheese (the salty, nutty finisher)
- 1 teaspoon dried oregano (a little herbaceous magic)
- Salt and black pepper (to season as you go—don’t be shy)
Instructions
- Heat 1 tablespoon extra virgin olive oil in a large pot or Dutch oven over medium-high heat until shimmering, about 1 minute.
- Add 1 pound ground beef and cook, breaking it up with a spoon, until browned and no pink remains, 5–7 minutes. Tip: Don’t overcrowd the pot—browning in batches ensures a nice sear.
- Stir in 1 diced yellow onion and 3 minced garlic cloves; cook until the onion is soft and translucent, about 3–4 minutes.
- Pour in 6 cups beef broth and 1 jar marinara sauce, then add 1 teaspoon dried oregano. Bring to a boil over high heat.
- Once boiling, reduce heat to medium-low and add 8 broken lasagna noodles. Simmer, uncovered, until the noodles are al dente, 10–12 minutes, stirring occasionally to prevent sticking. Tip: Test a noodle early—they cook faster in soup than in baked lasagna.
- Stir in 5 ounces fresh spinach and cook just until wilted, about 1–2 minutes. Season with salt and black pepper to taste.
- Remove the pot from heat. Dollop 1 cup ricotta cheese over the top, then sprinkle with 1 cup shredded mozzarella and ¼ cup grated Parmesan. Tip: Let the soup sit for 2 minutes off the heat so the cheeses melt gently without curdling.
- Ladle the soup into bowls, making sure each serving gets a scoop of the cheesy topping.
Every spoonful is a delightful mash-up: tender noodles and beef swim in a rich, tomatoey broth, while the melty cheeses add a creamy, gooey contrast that’s downright addictive. Serve it with a side of garlic bread for dipping, or get fancy by topping with fresh basil—it’s so good, you might just forget the original lasagna ever existed.
One Pot Ground Beef Shepherd’s Pie
Now, let’s be real: after a long day, the last thing you want is a sink full of dishes. Enter this One Pot Ground Beef Shepherd’s Pie—a cozy, comforting hug in a skillet that’s as easy to make as it is to devour, with all the savory goodness and zero of the cleanup drama.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 40 minutes
Ingredients
– 1 tablespoon extra virgin olive oil (my go-to for that fruity kick)
– 1 yellow onion, diced (I like mine finely chopped for even flavor distribution)
– 2 cloves garlic, minced (fresh is best—trust me, it makes a difference)
– 1 pound ground beef (I use 85% lean for a good balance of flavor and not-too-much grease)
– 1 teaspoon kosher salt (don’t skimp—it brings out all the savory notes)
– ½ teaspoon black pepper (freshly ground if you have it)
– 2 tablespoons all-purpose flour (this is our secret thickener for the gravy)
– 1 cup beef broth (low-sodium so you can control the salt)
– 1 tablespoon Worcestershire sauce (a splash adds that umami depth)
– 1 cup frozen mixed vegetables (peas and carrots are my favorite combo)
– 2 pounds russet potatoes, peeled and cubed (they mash up fluffy and perfect)
– 4 tablespoons unsalted butter, cubed (room temp blends in smoother)
– ½ cup whole milk (warmed slightly to avoid shocking the potatoes)
– 1 cup shredded cheddar cheese (because cheese makes everything better)
Instructions
1. Heat the olive oil in a large, oven-safe skillet over medium-high heat until it shimmers, about 1 minute.
2. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
3. Stir in the minced garlic and cook for 30 seconds until fragrant—don’t let it burn!
4. Add the ground beef, breaking it up with a spoon, and cook until no pink remains, about 6-8 minutes.
5. Sprinkle the kosher salt, black pepper, and flour over the beef mixture, stirring to coat evenly and cook for 1 minute to remove the raw flour taste.
6. Pour in the beef broth and Worcestershire sauce, scraping up any browned bits from the bottom of the skillet, and bring to a simmer.
7. Add the frozen mixed vegetables, stir to combine, and let simmer for 5 minutes until the sauce thickens slightly.
8. While the filling simmers, place the cubed potatoes in a pot, cover with cold water, and bring to a boil over high heat.
9. Reduce the heat to medium and boil the potatoes until fork-tender, about 15 minutes; drain well in a colander.
10. Return the drained potatoes to the pot, add the cubed butter and warmed milk, and mash until smooth and creamy.
11. Preheat your oven’s broiler to high, placing a rack 6 inches from the heat source.
12. Spread the mashed potatoes evenly over the beef filling in the skillet, then sprinkle the shredded cheddar cheese on top.
13. Broil for 3-5 minutes, watching closely, until the cheese is melted and bubbly with golden spots.
14. Remove from the oven and let cool for 5 minutes before serving.
So, what’s the verdict? You’ll get a creamy, cheesy potato topping that gives way to a rich, savory beef filling with pops of sweet veggies—serve it straight from the skillet for that rustic, family-style vibe, or scoop it into bowls for a cozy night in.
Summary
Lovely, isn’t it? This collection proves that easy, one-pot meals can be incredibly flavorful. I hope you find a new family favorite here. Give a recipe a try, then let me know which one you loved most in the comments below. If you enjoyed this roundup, sharing it on Pinterest helps other home cooks discover these delicious ideas, too!
