18 Delicious Frozen Ground Beef Recipes Easy to Make

You’re in for a treat! Whether you’re craving quick weeknight dinners, hearty comfort food, or simply looking to make the most of that frozen ground beef in your freezer, we’ve got you covered. Dive into our roundup of 18 delicious and easy-to-make recipes that promise to turn your ground beef into mouthwatering meals. Ready to get cooking? Let’s explore these tasty options together!

Beef and Cheese Stuffed Peppers

Ever find yourself staring into the fridge, dreaming of a dish that’s both a riot of flavors and a cinch to whip up? Well, beef and cheese stuffed peppers are here to save your dinner—and possibly your soul.

Ingredients

• 4 large bell peppers
• 1 lb ground beef
• 1 cup cooked rice
• 1 cup shredded cheddar cheese
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp paprika
• 1/4 tsp cayenne pepper
• 1 cup tomato sauce

Instructions

1. Preheat your oven to 375°F (190°C) to get it ready for those soon-to-be-stuffed peppers.
2. Cut the tops off the bell peppers and remove the seeds and membranes. Tip: A melon baller works wonders for cleaning out peppers.
3. Heat olive oil in a large skillet over medium heat. Add the diced onion and minced garlic, sautéing until the onion is translucent, about 3-4 minutes.
4. Add the ground beef to the skillet, breaking it apart with a spoon. Cook until no longer pink, about 5-6 minutes. Tip: Draining excess fat keeps the filling from being greasy.
5. Stir in the cooked rice, salt, black pepper, paprika, and cayenne pepper. Mix well to combine all the flavors.
6. Remove the skillet from heat and fold in 1/2 cup of the shredded cheddar cheese. The residual heat will melt the cheese slightly, making the filling extra gooey.
7. Spoon the beef and cheese mixture into the prepared bell peppers, packing it down lightly. Top each pepper with the remaining cheddar cheese.
8. Place the stuffed peppers in a baking dish and pour the tomato sauce around them. This keeps them moist and adds a saucy component to the dish.
9. Bake in the preheated oven for 25-30 minutes, or until the peppers are tender and the cheese is bubbly and golden. Tip: For an extra crispy cheese top, broil for the last 2 minutes.

Feast your eyes on these beauties—juicy peppers bursting with a savory, cheesy filling that’s got just the right kick. Serve them atop a bed of greens for a pop of color or alongside crusty bread to sop up that delicious tomato sauce.

Classic Beef Tacos

Viva la taco night! Let’s taco ’bout a dish that’s as fun to make as it is to eat—Classic Beef Tacos. Perfect for when you’re craving something hearty, flavorful, and downright delicious, without the fuss of a five-star kitchen.

Ingredients

• 1 lb ground beef (the leaner, the meaner, but 80/20 is my jam for flavor)
• 1 tbsp olive oil (extra virgin, because we’re fancy like that)
• 1 small onion, diced (because every great dish starts with onion tears)
• 2 cloves garlic, minced (fresh is best, but we won’t tell if you use pre-minced)
• 1 packet taco seasoning (or homemade if you’re feeling extra)
• 1/2 cup water (to help the seasoning cling to the beef like a koala)
• 8 taco shells (hard, soft, or both—no judgment here)
• Toppings: shredded lettuce, diced tomatoes, shredded cheese, sour cream, and salsa (go wild, it’s your taco party)

Instructions

1. Heat olive oil in a large skillet over medium heat until it shimmers like a disco ball.
2. Add diced onion and sauté until translucent, about 3 minutes—just enough time to question your life choices.
3. Toss in minced garlic and cook for 30 seconds until fragrant, because garlic makes everything better.
4. Add ground beef, breaking it apart with a spoon, and cook until no pink remains, about 5-7 minutes. Drain excess fat if you’re into that.
5. Sprinkle taco seasoning over the beef, pour in water, and stir to combine. Simmer for 5 minutes until the mixture thickens slightly.
6. While the beef simmers, warm your taco shells according to package directions—because nobody likes a cold taco.
7. Fill each shell with the beef mixture and top with your favorite toppings. More cheese is always the answer.

Oh, the joy of biting into a taco that’s perfectly balanced—crunchy, savory, and just a little messy. Serve these beauties with a side of guac and a cold beverage for the ultimate taco night experience.

Beef and Broccoli Stir Fry

Y’all know that one dish that’s faster than delivery? This beef and broccoli stir fry is it—**juicy slices of beef**, **crisp-tender broccoli**, all tossed in a **glossy, savory sauce**. Let’s get wok-ing.

Ingredients

• 1 lb flank steak, thinly sliced against the grain
• 3 cups broccoli florets
• 2 tbsp vegetable oil
• 3 cloves garlic, minced
• 1/4 cup soy sauce
• 2 tbsp brown sugar
• 1 tbsp cornstarch
• 1/2 cup water
• 1 tsp sesame oil

Instructions

1. In a bowl, whisk together soy sauce, brown sugar, cornstarch, and water to make the sauce. Set aside.
2. Heat 1 tbsp vegetable oil in a large wok or skillet over high heat until shimmering.
3. Add beef in a single layer; cook undisturbed for 2 minutes to sear. Flip and cook 1 more minute. Remove beef.
4. Add remaining 1 tbsp oil to the wok. Stir-fry broccoli and garlic for 2 minutes until bright green.
5. Pour the sauce over the broccoli. Cook, stirring, until thickened, about 1 minute.
6. Return beef to the wok. Drizzle with sesame oil. Toss everything together for 30 seconds.

Outrageously tender beef meets broccoli with just the right crunch—drizzle extra sauce over steamed rice or pile it into lettuce wraps for a low-carb twist.

Homemade Beef Burgers

Just when you thought your burger game couldn’t get any better, here comes a homemade beef burger recipe that’s about to rock your world. Perfect for those ‘I deserve a treat’ days, this recipe is as fun to make as it is to devour.

Ingredients

• 1 lb ground beef (80/20 blend for that juicy goodness)
• 1 tbsp Worcestershire sauce (the secret flavor booster)
• 1 tsp garlic powder (because everything’s better with garlic)
• 1 tsp onion powder (its underrated cousin)
• 1/2 tsp salt (I like to pretend I’m a salt bae when sprinkling)
• 1/4 tsp black pepper (freshly ground, if you’re fancy)
• 4 burger buns (toasted, because we’re not savages)
• 4 slices of cheddar cheese (melty perfection)
• Your favorite toppings (let’s not start a war over preferences)

Instructions

1. In a large bowl, gently mix the ground beef, Worcestershire sauce, garlic powder, onion powder, salt, and black pepper. Tip: Overmixing is the enemy of tender burgers.
2. Divide the mixture into 4 equal portions and shape them into patties. Tip: Make a slight indentation in the center of each patty to prevent puffing up.
3. Preheat your grill or skillet to medium-high heat (about 375°F). No grill? No problem. A cast-iron skillet works wonders.
4. Cook the patties for about 4 minutes on one side, then flip and cook for another 3 minutes. Tip: Resist the urge to press down on the patties. You’re squeezing out the flavor!
5. Add a slice of cheddar cheese to each patty during the last minute of cooking, covering to melt if necessary.
6. Toast the burger buns lightly on the grill or in a toaster. Because nobody likes a soggy bun.
7. Assemble your burgers with your favorite toppings and serve immediately.

Heavenly doesn’t even begin to describe these burgers. The juicy patty, the melty cheese, the crunch of the toasted bun—it’s a symphony of textures and flavors. Try serving them with a side of sweet potato fries for a meal that’ll have everyone asking for seconds.

Beef Meatballs in Tomato Sauce

Feast your eyes (and eventually your stomach) on this classic comfort dish that’s about to become your weeknight hero. Beef meatballs in tomato sauce is the hug-in-a-bowl you didn’t know you needed, and lucky for you, it’s as easy to make as it is delicious to devour.

Ingredients

• 1 lb ground beef (the fattier, the juicier, trust me)
• 1/2 cup breadcrumbs (I like panko for that extra crunch)
• 1/4 cup grated Parmesan (the real deal, none of that shaky cheese stuff)
• 1 large egg (room temp, because it mixes better, science says)
• 2 cloves garlic, minced (more if you’re not kissing anyone later)
• 1 tsp salt (don’t skimp, flavor is key)
• 1/2 tsp black pepper (freshly ground, please)
• 2 tbsp extra virgin olive oil (my go-to for everything)
• 24 oz tomato sauce (homemade or store-bought, no judgment here)
• 1 tsp dried oregano (because we’re fancy like that)

Instructions

1. Preheat your oven to 375°F because we’re baking these bad boys to perfection.
2. In a large bowl, mix the ground beef, breadcrumbs, Parmesan, egg, garlic, salt, and pepper. Use your hands—it’s messy but effective.
3. Roll the mixture into 1-inch balls. Pro tip: wet your hands to prevent sticking.
4. Heat olive oil in a large skillet over medium heat. Brown the meatballs in batches, about 2 minutes per side. They don’t need to be cooked through, just golden.
5. Transfer the meatballs to a baking dish. Pour tomato sauce over them and sprinkle with oregano.
6. Bake for 20 minutes, or until the meatballs are cooked through. Tip: give them a gentle stir halfway through for even saucing.
7. Let them rest for 5 minutes before serving. They’re hot, and so is your patience.

Every bite of these meatballs is a tender, juicy revelation, swimming in a rich tomato sauce that’s begging to be sopped up with crusty bread. Serve them over spaghetti for the classic move, or go rogue and stuff them into a sub roll for a meatball sandwich that’ll make you the hero of your own kitchen.

Spicy Beef Chili

Mmm, nothing says ‘comfort food’ like a bowl of spicy beef chili that packs a punch and warms you from the inside out. Perfect for those days when you need a little extra heat in your life—or just in your dinner.

Ingredients

• 1 lb ground beef (the fattier, the better for flavor, trust me)
• 1 tbsp extra virgin olive oil (my kitchen MVP)
• 1 large onion, diced (because size matters here)
• 2 cloves garlic, minced (fresh is best, no cheating with the jarred stuff)
• 1 can (15 oz) kidney beans, drained and rinsed (for that perfect chili texture)
• 1 can (15 oz) diced tomatoes (fire-roasted if you’re feeling fancy)
• 2 tbsp chili powder (this is where the magic happens)
• 1 tsp cumin (for that earthy depth)
• 1/2 tsp cayenne pepper (adjust if you’re not into the whole ‘spicy’ thing)
• 1 cup beef broth (homemade if you’ve got it, but no judgment here)
• Salt to taste (because even chili needs a little love)

Instructions

1. Heat the olive oil in a large pot over medium heat until it shimmers like a mirage in the desert.
2. Add the diced onion and cook until translucent, about 5 minutes, stirring occasionally to prevent any onion tantrums.
3. Toss in the minced garlic and cook for another minute, just until it’s fragrant enough to make your neighbors jealous.
4. Add the ground beef to the pot, breaking it apart with a spoon, and cook until it’s browned and no longer pink, about 7 minutes. Tip: Don’t rush the browning—it’s where the flavor’s at.
5. Stir in the chili powder, cumin, and cayenne pepper, coating the beef evenly. This is your chili’s personality, so make it count.
6. Pour in the diced tomatoes, kidney beans, and beef broth, then give everything a good stir to combine. Tip: If you like your chili thicker, hold back a bit on the broth.
7. Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 30 minutes. Tip: Stir occasionally to prevent sticking and to let the flavors mingle like guests at a great party.
8. Season with salt to taste, then serve hot. Extra tip: A dollop of sour cream or a sprinkle of shredded cheese on top can turn the heat down a notch if needed.

Every bite of this chili is a hearty, spicy hug with just the right amount of kick. Serve it over a bed of rice for a carb-loaded comfort or with a side of cornbread for the ultimate chili experience.

Beef and Potato Hash

Picture this: a dish so hearty and comforting, it’s like a warm hug on a plate. Beef and Potato Hash is the ultimate breakfast (or dinner—no judgment here) hero, ready to save your day with its crispy, savory goodness.

Ingredients

• 1 lb ground beef (the fattier, the tastier, trust me)
• 2 large russet potatoes, diced into 1/2-inch cubes (skin on for extra texture)
• 1 medium onion, finely chopped (because size matters in flavor town)
• 2 tbsp extra virgin olive oil (my kitchen MVP)
• 1 tsp smoked paprika (for that smoky whisper)
• Salt and pepper (the dynamic duo of seasoning)
• 2 large eggs (room temp, they play nicer when cooking)

Instructions

1. Heat olive oil in a large skillet over medium-high heat until it shimmers like a mirage in the desert.
2. Add the diced potatoes, spreading them out in a single layer. Let them cook undisturbed for 5 minutes to achieve that golden crust we’re all here for.
3. Toss in the onions, stirring occasionally, until they’re translucent and smell like heaven—about 3 minutes.
4. Crumble in the ground beef, breaking it apart with a spoon like you’re solving a delicious puzzle. Cook until no pink remains, about 5 minutes.
5. Sprinkle in the smoked paprika, salt, and pepper, stirring to coat every morsel in flavor.
6. Make two wells in the hash and crack an egg into each. Cover the skillet and cook for 3-4 minutes for runny yolks, or longer if you like them set.
7. Tip: For an extra crispy bottom, press the hash down with a spatula before adding the eggs.
8. Tip: If your skillet isn’t oven-safe, finish the eggs under the broiler for 2 minutes instead.
9. Tip: Leftovers? They reheat like a dream for breakfast part two.

Just like that, you’ve got a plate of Beef and Potato Hash that’s crispy on the outside, tender on the inside, with eggs that ooze into every nook and cranny. Serve it straight from the skillet for that ‘I woke up like this’ elegance, or top with avocado slices for a creamy contrast.

Cheesy Beef Quesadillas

Dive into the world of gooey, beefy goodness with these Cheesy Beef Quesadillas that are sure to make your taste buds do a happy dance. Perfect for those nights when you’re craving something indulgent yet ridiculously easy to whip up, this dish is a crowd-pleaser that never fails to impress.

Ingredients

• 1 lb ground beef (I like to go for the 80/20 mix for that perfect juicy bite)
• 1 tbsp extra virgin olive oil (my kitchen MVP for just about everything)
• 1 tsp garlic powder (because everything’s better with garlic, right?)
• 1 tsp cumin (for that smoky, earthy vibe)
• 1/2 tsp salt (to make all those flavors pop)
• 4 large flour tortillas (the bigger, the better for maximum cheesy coverage)
• 2 cups shredded cheddar cheese (because more cheese is always the answer)
• 1/2 cup diced onions (for a little crunch and sweetness)
• 1/2 cup diced bell peppers (I’m team red pepper for the win)

Instructions

1. Heat the olive oil in a large skillet over medium heat until it shimmers like a disco ball.
2. Add the ground beef, breaking it apart with a spatula, and cook until it’s browned and no pink remains, about 5-7 minutes.
3. Sprinkle in the garlic powder, cumin, and salt, stirring to coat the beef evenly. Let it cook for another minute to let those flavors mingle.
4. Remove the beef from the skillet and set it aside. Wipe the skillet clean with a paper towel (trust me, it’s worth the extra step).
5. Place one tortilla in the skillet over medium heat. Sprinkle half of the cheese evenly over the tortilla, then top with half of the beef mixture, onions, and bell peppers.
6. Add another tortilla on top like a cheesy, beefy sandwich and press down gently. Cook for 2-3 minutes until the bottom is golden and crispy.
7. Carefully flip the quesadilla (this is where your spatula skills shine) and cook the other side for another 2-3 minutes until equally golden and the cheese is melty perfection.
8. Repeat with the remaining tortillas and filling to make a second quesadilla.
9. Slice into wedges and serve immediately, because let’s be real, no one likes a lukewarm quesadilla.

Bite into these quesadillas and you’ll be greeted with a crispy exterior giving way to a molten center of beef and cheese. Serve them with a side of sour cream and salsa for dipping, or go wild and add some guac to the mix. Either way, you’re in for a treat that’s as fun to eat as it is to make.

Beef and Mushroom Pasta

Just when you thought pasta couldn’t get any more comforting, along comes this beef and mushroom masterpiece to prove you wrong. It’s like a hug in a bowl, but with more carbs and a side of sass.

Ingredients

• 8 oz fettuccine (because life’s too short for skinny pasta)
• 1 lb ground beef (the fattier, the happier)
• 2 cups sliced mushrooms (baby bellas for that earthy vibe)
• 3 cloves garlic, minced (fresh is best, no cheating)
• 1/2 cup heavy cream (go big or go home)
• 1/4 cup grated Parmesan (the real deal, please)
• 2 tbsp extra virgin olive oil (my kitchen MVP)
• 1 tsp salt (because bland is banned)
• 1/2 tsp black pepper (for a little kick)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the fettuccine and cook according to package instructions until al dente, about 10 minutes. Tip: Stir occasionally to prevent sticking.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the ground beef and cook until browned, about 5 minutes. Tip: Break it up with a spoon for even cooking.
3. Add the mushrooms and garlic to the skillet. Cook until the mushrooms are soft and the garlic is fragrant, about 3 minutes. Tip: Don’t let the garlic burn, or it’ll turn bitter.
4. Stir in the heavy cream, Parmesan, salt, and pepper. Reduce heat to low and simmer for 2 minutes to thicken the sauce.
5. Drain the pasta and add it to the skillet. Toss everything together until the pasta is well coated in the sauce.

Fluffy, creamy, and packed with umami goodness, this dish is a weeknight hero. Serve it with a sprinkle of extra Parmesan and a glass of red wine for maximum enjoyment.

Savory Beef Pie

Oh, the joys of a savory beef pie! It’s like a hug from the inside, with its flaky crust and rich, meaty filling that’ll have you forgetting all about your diet. Perfect for those days when you need a little extra comfort (or when you’re just really hungry).

Ingredients

• 2 cups all-purpose flour (because greatness starts with a solid foundation)
• 1/2 cup unsalted butter, chilled and diced (cold butter equals flaky crust—trust me)
• 1/4 cup ice water (just enough to bring the dough together)
• 1 lb ground beef (the star of the show)
• 1 medium onion, diced (for that sweet, sweet flavor base)
• 2 cloves garlic, minced (because garlic makes everything better)
• 1 cup beef broth (for depth and richness)
• 1 tbsp Worcestershire sauce (a little umami kick)
• 1 tsp salt (season like you mean it)
• 1/2 tsp black pepper (for a bit of heat)
• 1 egg, beaten (for that golden, glossy finish)

Instructions

1. Preheat your oven to 375°F (190°C)—no guessing, just baking perfection.
2. In a large bowl, mix flour and butter until it resembles coarse crumbs. Tip: Use your fingertips for a lighter touch.
3. Gradually add ice water, stirring until the dough comes together. Wrap in plastic and chill for 30 minutes. Patience is key here.
4. While the dough chills, brown the ground beef in a skillet over medium heat. No pink should be left—safety first!
5. Add onion and garlic, cooking until soft and fragrant. Your kitchen should smell amazing right about now.
6. Stir in beef broth, Worcestershire sauce, salt, and pepper. Simmer until the liquid reduces slightly, about 5 minutes. This is where the magic happens.
7. Roll out the dough on a floured surface and line a pie dish. Trim the edges, but save the scraps for decoration.
8. Fill the crust with the beef mixture, then cover with the top crust. Seal the edges and brush with beaten egg. This is your pie’s moment to shine.
9. Bake for 35-40 minutes, or until the crust is golden brown. Let it rest for 10 minutes before slicing—if you can wait that long.

This savory beef pie is a masterpiece of textures, from the crisp crust to the tender filling. Serve it with a side of roasted veggies or enjoy it solo—it’s that good.

Beef and Bean Burritos

Buckle up, burrito lovers! We’re diving fork-first into a fiesta of flavors with these beef and bean burritos that’ll make your taste buds do the cha-cha. Perfect for those nights when you’re too hungry to wait but too lazy to fuss, this recipe is your ticket to delicious town.

Ingredients

• 1 lb ground beef (the leaner, the meaner, but hey, we’re not judging)
• 1 can (15 oz) refried beans (because who has time to mash beans?)
• 1 cup shredded cheddar cheese (the more, the merrier, am I right?)
• 1/2 cup diced onions (for that crunch and a tear or two)
• 1 tbsp olive oil (extra virgin, because we’re fancy like that)
• 1 tsp cumin (for that smoky whisper)
• 1/2 tsp garlic powder (because fresh garlic is too much work today)
• 4 large flour tortillas (the bigger, the better to hold all that goodness)
• Salt to taste (but let’s be honest, you’ll add more than you should)

Instructions

1. Heat olive oil in a large skillet over medium heat until it shimmers like a disco ball.
2. Add diced onions and sauté until they’re just shy of golden, about 3 minutes.
3. Crumble in the ground beef, breaking it apart like you’re solving a mystery, until no pink remains, roughly 5 minutes.
4. Sprinkle in cumin and garlic powder, stirring like you’re mixing potions, for 1 minute.
5. Fold in refried beans, mixing until the beef and beans are BFFs, about 2 minutes.
6. Warm tortillas in a dry skillet for 30 seconds each side or until they’re as pliable as your patience after a long day.
7. Divide the beef and bean mixture among tortillas, topping each with a generous handful of cheddar cheese.
8. Roll them up tight, tucking in the sides like you’re putting a baby to bed.
9. Optional: Give each burrito a quick grill in the skillet for a crispy exterior, about 1 minute per side.

Unwrap the joy of biting into these burritos, where the creamy beans meet the savory beef in a tortilla hug. Serve with a side of salsa for dipping or go wild with a dollop of sour cream on top. Either way, you’re in for a treat that’s as fun to eat as it is to make!

Quick Beef Lasagna

Mmm, who doesn’t love a lasagna that comes together faster than you can say ‘carb loading’? This Quick Beef Lasagna is your weeknight hero, packed with all the cheesy, meaty goodness without the all-day commitment. Let’s dive into the deliciousness!

Ingredients

• 1 lb ground beef (the leaner, the meaner, but 85/15 is my sweet spot)
• 9 lasagna noodles (no-boil, because we’re all about that quick life)
• 24 oz jar of marinara sauce (go for your favorite brand, or homemade if you’re feeling fancy)
• 15 oz ricotta cheese (whole milk for that creamy dreaminess)
• 2 cups shredded mozzarella (because more cheese is always the answer)
• 1/2 cup grated Parmesan (the salty, nutty cherry on top)
• 1 egg (room temp, it blends smoother than a jazz solo)
• 1 tbsp olive oil (extra virgin, because we’re not savages)
• 2 cloves garlic, minced (fresh is best, but we won’t tell if you use pre-minced)
• 1 tsp dried basil (or fresh if you’ve got it, you overachiever)
• 1/2 tsp salt (kosher, because we’re fancy like that)
• 1/4 tsp black pepper (freshly ground, unless you’re in a real pinch)

Instructions

1. Preheat your oven to 375°F (no peeking until it’s fully preheated, patience is a virtue).
2. Heat olive oil in a large skillet over medium heat, then add garlic and sauté until fragrant, about 30 seconds (your kitchen should smell like an Italian grandma’s hug).
3. Add ground beef, breaking it up with a spoon, and cook until no longer pink, about 5 minutes (drain the fat if you’re into that kind of thing).
4. Stir in marinara sauce, basil, salt, and pepper, then simmer for 5 minutes (this is where the magic happens).
5. In a bowl, mix ricotta, Parmesan, and egg until combined (this is your glue, make it stick).
6. Spread 1/3 of the meat sauce in the bottom of a 9×13 inch baking dish, then layer 3 noodles, 1/2 the ricotta mixture, and 1/3 of the mozzarella (repeat layers, ending with meat sauce and mozzarella on top).
7. Cover with foil and bake for 25 minutes, then remove foil and bake for another 10 minutes until bubbly and golden (the cheese pull should be Instagram-worthy).
8. Let stand for 10 minutes before slicing (this is the hardest part, but it’s worth the wait).

Absolutely divine! This lasagna is layers of hearty beef, creamy cheeses, and just the right amount of saucy goodness. Serve it with a side of garlic bread for the ultimate comfort food experience, or go rogue and pair it with a crisp salad to pretend you’re being healthy.

Beef Stroganoff

Picture this: a dish so creamy, so rich, it could probably solve world peace if we all just took a bite at the same time. That’s Beef Stroganoff for you, a comfort food legend that’s here to make your weeknight dinners feel like a gourmet affair without the fuss.

Ingredients

• 1.5 lbs beef sirloin, sliced thin (because nobody likes chewing their dinner for hours)
• 2 tbsp olive oil (extra virgin, because we’re fancy like that)
• 1 large onion, diced (tears are optional but likely)
• 8 oz mushrooms, sliced (the more, the merrier, I say)
• 2 cloves garlic, minced (fresh is best, but we won’t tell if you use jarred)
• 1 cup beef broth (low sodium, unless you’re into that salt life)
• 1 tbsp Worcestershire sauce (the secret umami bomb)
• 1 cup sour cream (full fat for maximum creaminess)
• 1 tbsp Dijon mustard (for a little tangy kick)
• 12 oz egg noodles (the sturdy kind that won’t turn to mush)
• Salt and pepper (to taste, but be generous)
• Fresh parsley, chopped (for that pop of color and freshness)

Instructions

1. Heat olive oil in a large skillet over medium-high heat until it shimmers like a disco ball.
2. Add the beef slices in a single layer (don’t crowd the pan, or you’ll steam them instead of searing). Cook for 2 minutes per side until browned, then remove to a plate. Tip: Let the meat sit at room temp for 15 minutes before cooking for even browning.
3. In the same skillet, add the onions and mushrooms. Cook until the onions are translucent and the mushrooms have released their juices, about 5 minutes. Tip: Don’t stir too much; let those mushrooms get a nice golden color.
4. Stir in the garlic and cook for 30 seconds until fragrant (your kitchen should smell amazing right now).
5. Pour in the beef broth and Worcestershire sauce, scraping up any browned bits from the bottom of the pan. Simmer for 5 minutes to reduce slightly.
6. Lower the heat to medium-low and stir in the sour cream and Dijon mustard until smooth. Tip: Temper the sour cream by adding a little hot broth to it first to prevent curdling.
7. Return the beef to the skillet and simmer gently for 5 minutes to heat through. Season with salt and pepper to taste.
8. Meanwhile, cook the egg noodles according to package instructions until al dente. Drain and toss with a little olive oil to prevent sticking.
9. Serve the beef mixture over the noodles, garnished with fresh parsley. Know this: The first bite will transport you to a world where every problem is solved with a fork and a napkin. The creamy sauce clings to the noodles like a cozy blanket, while the beef and mushrooms add just the right amount of heartiness. Try serving it with a side of crusty bread to sop up every last bit of that delicious sauce.

Beef and Rice Casserole

Feeling peckish and in dire need of some comfort food that won’t judge you for eating straight out of the dish? Let’s dive into a beef and rice casserole that’s as forgiving as your sweatpants on a lazy Sunday.

Ingredients

• 1 lb ground beef (the fattier, the happier your taste buds)
• 1 cup uncooked white rice (because we’re keeping it classic)
• 2 cups beef broth (homemade if you’re fancy, store-bought if you’re human)
• 1 can (10.5 oz) cream of mushroom soup (the secret glue of casseroles)
• 1 small onion, diced (unless you’re an onion hater, then live your truth)
• 1 tbsp olive oil (extra virgin, because we’re not animals)
• 1 tsp garlic powder (or fresh if you’re feeling extra)
• Salt and pepper (to make your ancestors proud)

Instructions

1. Preheat your oven to 375°F because we’re not savages—we cook with precision.
2. In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté until it’s softer than your resolve on a Friday night.
3. Add the ground beef to the skillet. Cook until it’s browned and no pink remains, breaking it apart like your last diet plan.
4. Stir in the uncooked rice, beef broth, cream of mushroom soup, garlic powder, salt, and pepper. Mix until it’s as combined as your feelings about Mondays.
5. Transfer the mixture to a greased 9×13 inch baking dish. Cover with foil because we’re not trying to dry out our dinner.
6. Bake for 45 minutes, then remove the foil and bake for an additional 15 minutes until the rice is tender and the top is slightly golden.
7. Let it stand for 5 minutes before serving—patience is a virtue, especially when it comes to not burning your mouth.

Craving something that’s the culinary equivalent of a warm hug? This casserole delivers with its hearty texture and rich, savory flavors that meld together like a well-coordinated flash mob. Serve it with a side of steamed veggies to feel virtuous or straight from the dish to feel alive.

Beef Enchiladas

Unbelievably delicious and packed with flavor, these beef enchiladas are your ticket to a fiesta in your mouth. Perfect for those nights when you’re craving something hearty, cheesy, and a little bit spicy, without wanting to spend hours in the kitchen.

Ingredients

• 1 lb ground beef (the leaner, the meaner, but 80/20 is my jam for flavor)
• 1 tbsp olive oil (extra virgin, because we’re fancy like that)
• 1 small onion, diced (because every great dish starts with onion)
• 2 cloves garlic, minced (fresh is best, but we won’t tell if you use pre-minced)
• 1 cup enchilada sauce (homemade or store-bought, no judgment here)
• 1 cup shredded cheddar cheese (because more cheese is always the answer)
• 1 cup shredded Monterey Jack cheese (for that perfect melt)
• 8 flour tortillas (soft taco size, unless you’re feeling adventurous)
• 1 tsp cumin (the secret spice that makes everything nice)
• 1 tsp chili powder (adjust based on how spicy you like it)
• Salt to taste (but seriously, don’t skip it)

Instructions

1. Preheat your oven to 350°F (175°C) because we’re about to get baking.
2. Heat olive oil in a large skillet over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Tip: Stir occasionally to prevent burning.
3. Add the minced garlic and cook for another minute until fragrant. Tip: Garlic burns fast, so keep an eye on it.
4. Add the ground beef to the skillet, breaking it apart with a spoon. Cook until no longer pink, about 7 minutes. Drain any excess fat.
5. Stir in the cumin, chili powder, and salt. Mix well to ensure the beef is evenly seasoned.
6. Pour 1/2 cup of enchilada sauce into the bottom of a 9×13 inch baking dish. Spread it around to coat the bottom. Tip: This prevents sticking and adds extra flavor.
7. Spoon the beef mixture evenly onto each tortilla, then roll them up and place seam side down in the baking dish.
8. Pour the remaining enchilada sauce over the rolled tortillas, then sprinkle with both cheeses.
9. Bake for 20 minutes, or until the cheese is bubbly and slightly golden. Tip: For an extra crispy top, broil for the last 2 minutes.

The result? A mouthwatering dish where the tender beef and melted cheese are perfectly complemented by the slight kick of the enchilada sauce. Serve with a side of sour cream and a sprinkle of fresh cilantro for an extra pop of color and flavor.

Beef and Vegetable Soup

Every now and then, we all crave a bowl of something hearty, something that hugs you from the inside out—enter Beef and Vegetable Soup, the culinary equivalent of your favorite cozy sweater.

Ingredients

• 1 lb beef chuck, cubed (because bigger chunks mean juicier bites)
• 2 tbsp extra virgin olive oil (my kitchen MVP)
• 1 large onion, diced (the unsung hero of flavor)
• 3 carrots, sliced (for that sweet crunch)
• 2 celery stalks, chopped (adds a fresh, earthy note)
• 3 garlic cloves, minced (measure with your heart)
• 6 cups beef broth (homemade if you’re feeling fancy)
• 1 can (14.5 oz) diced tomatoes (juice included for extra tang)
• 1 tsp dried thyme (because we’re sophisticated like that)
• Salt and pepper to taste (but let’s be real, you’ll add more)

Instructions

1. Heat the olive oil in a large pot over medium-high heat until it shimmers like a mirage in the desert.
2. Add the beef cubes and brown them on all sides—about 5 minutes. (Tip: Don’t crowd the pan, or you’ll steam the beef instead of browning it.)
3. Toss in the onion, carrots, and celery, stirring until the onions are translucent—about 5 minutes. (Tip: This is when your kitchen starts smelling like a gourmet restaurant.)
4. Add the garlic and thyme, stirring for about 30 seconds until fragrant. (Tip: Garlic burns fast, so keep an eye on it!)
5. Pour in the beef broth and diced tomatoes, bringing the mixture to a boil.
6. Reduce the heat to low, cover, and let it simmer for 1.5 hours, or until the beef is tender enough to cut with a spoon.
7. Season with salt and pepper, then serve hot. (Tip: A sprinkle of fresh parsley on top adds color and freshness.)

So there you have it—a soup that’s robust in flavor, with tender beef and veggies that still have a bit of bite. Serve it with a crusty bread for dipping, or go wild and add a dollop of sour cream for extra richness.

Beef Kebabs with Yogurt Sauce

Just when you thought your grill couldn’t get any more legendary, here comes Beef Kebabs with Yogurt Sauce to steal the show. Perfect for those who like their meals with a side of ‘wow’ and a dash of ‘why didn’t I think of that?’

Ingredients

• 1.5 lbs beef sirloin, cut into 1-inch cubes (because size matters when it comes to kebabs)
• 1/4 cup extra virgin olive oil (my liquid gold for everything)
• 2 tbsp lemon juice (freshly squeezed, please, no cheating)
• 2 garlic cloves, minced (the more, the merrier, I say)
• 1 tsp ground cumin (for that earthy whisper)
• 1 tsp smoked paprika (because we’re fancy like that)
• 1/2 tsp salt (the unsung hero of flavor)
• 1/4 tsp black pepper (a little kick never hurt anybody)
• 1 cup plain Greek yogurt (the creamier, the better)
• 1 tbsp chopped fresh dill (for that herby freshness)
• 1 tbsp chopped fresh mint (because mint makes everything better)
• 1/2 cucumber, grated and squeezed dry (trust me on the squeezing)

Instructions

1. In a large bowl, whisk together olive oil, lemon juice, garlic, cumin, smoked paprika, salt, and black pepper. This is your flavor party, and everyone’s invited.
2. Add beef cubes to the marinade, tossing to coat each piece like it’s wearing a tiny flavor jacket. Cover and refrigerate for at least 2 hours, or overnight if you’re planning ahead (unlike me).
3. While the beef marinates, mix Greek yogurt, dill, mint, and cucumber in a bowl. Cover and chill. This sauce is the cool cousin at the party.
4. Preheat your grill to medium-high (about 375°F). No grill? A grill pan over medium-high heat will do in a pinch.
5. Thread beef onto skewers, leaving a little space between each cube for even cooking. No one likes a crowded kebab.
6. Grill kebabs for about 10 minutes, turning occasionally, until beef reaches your desired doneness (145°F for medium-rare, because life’s too short for well-done).
7. Serve kebabs hot with the chilled yogurt sauce on the side or drizzled on top. Because everything’s better with sauce.

Craving something that’s juicy, flavorful, and downright fun to eat? These kebabs are your ticket to flavor town, with the yogurt sauce acting as the perfect co-pilot. Serve them over a bed of fluffy rice or with a side of grilled veggies for a meal that’s as colorful as it is delicious.

Beef and Spinach Stuffed Shells

Oh, the joys of finding a dish that’s as fun to make as it is to eat! These Beef and Spinach Stuffed Shells are like little edible treasure chests, packed with all the good stuff and guaranteed to make your taste buds dance.

Ingredients

• 12 oz jumbo pasta shells (because size matters when you’re stuffing them)
• 1 lb ground beef (I go for 85% lean for that perfect juiciness)
• 10 oz frozen spinach, thawed and squeezed dry (no one likes a soggy shell)
• 15 oz ricotta cheese (full-fat, because why not?)
• 1 cup shredded mozzarella (the more, the merrier)
• 1/2 cup grated Parmesan (the salty, nutty backbone of our dish)
• 1 egg, room temperature (it binds everything together like a good friendship)
• 2 cloves garlic, minced (because garlic is life)
• 1 tbsp extra virgin olive oil (my kitchen staple)
• 24 oz marinara sauce (homemade or store-bought, no judgment here)
• 1 tsp salt (to make all the flavors pop)
• 1/2 tsp black pepper (for a little kick)

Instructions

1. Preheat your oven to 375°F because we’re about to get baking.
2. Boil the jumbo pasta shells according to the package instructions, but aim for al dente. They’ll cook more in the oven, and nobody wants mushy shells.
3. While the shells are boiling, heat the olive oil in a pan over medium heat and cook the ground beef until it’s nicely browned. Drain the fat unless you’re into that.
4. Add the minced garlic to the beef and cook for another minute until fragrant. Garlic burns fast, so keep an eye on it.
5. In a large bowl, mix the cooked beef, spinach, ricotta, mozzarella, Parmesan, egg, salt, and pepper. This is your stuffing – taste it and adjust seasoning if needed.
6. Spread a thin layer of marinara sauce at the bottom of a baking dish to prevent sticking and add flavor.
7. Stuff each shell with the beef and spinach mixture and place them seam side up in the dish. Pack them in snugly; they like company.
8. Pour the remaining marinara sauce over the shells, then sprinkle with a little extra mozzarella and Parmesan because cheese is the cherry on top.
9. Cover with foil and bake for 25 minutes, then uncover and bake for another 10 minutes until bubbly and golden.
10. Let it sit for 5 minutes before serving. This patience-testing step ensures the shells hold together when you dig in.

Perfectly tender shells give way to a rich, cheesy, beefy center, with the spinach adding just the right amount of earthiness. Serve these bad boys with a crisp salad and garlic bread for a meal that’ll have everyone asking for seconds.

Conclusion

Busy home cooks, rejoice! This roundup of 18 delicious frozen ground beef recipes is your ticket to easy, satisfying meals any night of the week. From hearty casseroles to quick skillet dinners, there’s something for everyone. We’d love to hear which recipes become your favorites—drop us a comment below! And don’t forget to share the love by pinning this article on Pinterest for your fellow cooking enthusiasts. Happy cooking!