15 Easy Ground Beef Dinner Recipes

When your weeknight dinner plans feel like a blank canvas, ground beef can be your versatile masterpiece starter. You'll find that these 15 straightforward recipes transform this humble ingredient into crowd-pleasing meals that won't keep you chained to the kitchen. From Asian-inspired lettuce wraps to comforting casseroles, each recipe offers a different take on this budget-friendly protein. Let's explore how you can turn a pound of ground beef into something spectacular tonight.

Classic Homemade Hamburger Helper

Classic Homemade Hamburger Helper delivers all the nostalgic comfort of the boxed version but with real, wholesome ingredients and deeper flavors. This one-pan meal combines seasoned ground beef, tender pasta, and a rich, creamy cheese sauce that coats every bite perfectly.

Making this dish from scratch allows you to control the sodium content and avoid artificial additives while still achieving that familiar taste that made the original version a household staple. The entire meal comes together in about 30 minutes, making it an ideal choice for busy weeknight dinners.

• 1 pound lean ground beef
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 cups elbow macaroni
• 2 cups beef broth
• 1 cup whole milk
• 1 can (8 oz) tomato sauce
• 1 tablespoon paprika
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cups shredded cheddar cheese

Brown the ground beef in a large skillet over medium-high heat, breaking it into small pieces. Add diced onion and minced garlic, cooking until the onion becomes translucent. Drain excess fat if needed. Stir in the seasonings, then add the macaroni, beef broth, milk, and tomato sauce.

Bring the mixture to a boil, then reduce heat to medium-low. Cover and simmer for 12-15 minutes, stirring occasionally, until the pasta is tender and most of the liquid has been absorbed. Remove from heat and stir in the shredded cheese until melted and well combined.

For best results, avoid using pre-shredded cheese as it contains anti-caking agents that can prevent smooth melting. If the sauce becomes too thick, gradually stir in additional warm milk until reaching desired consistency. The dish can be stored in an airtight container in the refrigerator for up to 3 days and reheated with a splash of milk to restore creaminess.

20-Minute Korean Ground Beef Bowls

Korean Ground Beef Bowls are a quick and satisfying weeknight dinner that brings the bold flavors of Korean cuisine to your table in just about 15 minutes. This budget-friendly meal combines seasoned ground beef with a sweet and savory sauce, served over steamed rice and garnished with fresh ingredients.

The dish draws inspiration from traditional Korean bulgogi but uses ground beef instead of sliced meat, making it more accessible and faster to prepare. The combination of soy sauce, brown sugar, and sesame oil creates a deeply flavorful sauce that coats the beef perfectly, while ginger and garlic add aromatic depth.

Ingredients:

• 1 pound lean ground beef
• 3 garlic cloves, minced
• 1 tablespoon ginger, grated
• 1/4 cup brown sugar
• 1/4 cup soy sauce
• 1 tablespoon sesame oil
• 1/4 teaspoon black pepper
• 2 cups cooked white rice
• 3 green onions, sliced
• 1 tablespoon sesame seeds
• Optional: shredded carrots and cucumber

Brown the ground beef in a large skillet over medium-high heat, breaking it into small pieces. Once mostly cooked, drain excess fat if desired. Add minced garlic and ginger to the pan, cooking for another minute until fragrant.

In a small bowl, whisk together brown sugar, soy sauce, sesame oil, and black pepper, then pour over the beef mixture. Simmer for 2-3 minutes until the sauce thickens slightly and coats the meat evenly.

Serve the seasoned beef over warm rice, garnishing with sliced green onions and sesame seeds. For added texture and freshness, top with optional shredded carrots and cucumber.

For best results, avoid overcooking the beef as it can become tough. The sauce can be adjusted to taste by adding more brown sugar for sweetness or soy sauce for saltiness. To make meal prep easier, cook rice in advance and store it separately from the beef mixture. The dish can be refrigerated for up to 3 days and reheated in the microwave.

One-Pot Cheesy Taco Pasta

One-Pot Cheesy Taco Pasta combines the beloved flavors of Mexican-style tacos with the comfort of pasta, creating a satisfying and family-friendly meal. The dish transforms traditional taco ingredients into a creamy, cheesy pasta dish that cooks entirely in one pot, minimizing cleanup while maximizing flavor.

This quick and easy recipe takes about 30 minutes from start to finish, making it perfect for busy weeknight dinners. The pasta cooks directly in the seasoned meat sauce, absorbing all the rich flavors while creating a creamy texture that both kids and adults will enjoy.

• 1 pound ground beef
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 packet taco seasoning
• 1 can (14.5 oz) diced tomatoes
• 1 can (15 oz) black beans, drained and rinsed
• 2 cups beef broth
• 8 oz rotini pasta
• 2 cups shredded cheddar cheese
• 1 cup sour cream
• Fresh cilantro for garnish

Brown the ground beef in a large pot over medium-high heat, breaking it into small pieces. Add diced onions and garlic, cooking until the onions are translucent. Stir in the taco seasoning, diced tomatoes, black beans, and beef broth. Bring the mixture to a boil, then add the pasta. Reduce heat to medium-low, cover, and simmer for 12-15 minutes, stirring occasionally until the pasta is tender and most of the liquid has been absorbed. Remove from heat and stir in the cheese and sour cream until well combined and creamy.

For best results, use a heavy-bottomed pot to prevent the pasta from sticking, and stir occasionally to ensure even cooking. The dish can be customized with additional toppings like diced avocado, jalapeños, or crushed tortilla chips. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days, though you may need to add a splash of milk when reheating to restore the creamy consistency.

Ground Beef and Rice Casserole

Ground Beef and Rice Casserole is a hearty, comforting dish that combines seasoned ground beef, fluffy rice, and melted cheese into a satisfying one-pan meal. This crowd-pleasing casserole can feed a whole family and provides excellent leftovers for busy weeknights.

The beauty of this recipe lies in its versatility and simplicity. You can customize the vegetables, cheese types, and seasonings to match your family's preferences while maintaining the core elements that make this dish so delicious.

• 1 pound lean ground beef
• 2 cups white rice, uncooked
• 1 onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 2 cups beef broth
• 1 can (14.5 oz) diced tomatoes
• 1 tablespoon olive oil
• 2 cups shredded cheddar cheese
• 1 teaspoon paprika
• 1 teaspoon oregano
• Salt and pepper to taste

Brown the ground beef in a large skillet over medium heat, breaking it into small pieces. Once cooked, drain excess fat and set aside. In the same pan, sauté onions and garlic in olive oil until translucent, then add bell peppers and cook until slightly softened. Add the rice and stir to coat with oil, then pour in beef broth and diced tomatoes. Return the ground beef to the pan and add seasonings.

Transfer the mixture to a greased 9×13 inch baking dish. Cover tightly with foil and bake at 375°F for 45 minutes, or until rice is tender. Remove foil, top with shredded cheese, and bake for an additional 10-15 minutes until cheese is melted and bubbly.

For best results, let the casserole rest for 10 minutes before serving to allow the flavors to meld and the rice to absorb any remaining liquid. The dish can be made ahead and refrigerated for up to 24 hours before baking, though you may need to increase cooking time if baking from cold.

Stuffed Bell Peppers

Stuffed bell peppers are a classic comfort food that combines the heartiness of ground beef with the sweetness of fresh bell peppers. This versatile dish can be customized with different seasonings, grains, and cheese varieties to suit any taste preference.

This recipe yields 6 servings and takes approximately 1 hour to prepare and cook. The combination of beef, rice, and vegetables creates a complete meal in one attractive package, making it perfect for both family dinners and casual entertaining.

• 6 large bell peppers (any color)
• 1 pound lean ground beef
• 1 cup cooked rice
• 1 onion, diced
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 1 cup shredded cheddar cheese
• 2 tablespoons tomato paste
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup beef broth

Preheat the oven to 350°F. Cut the tops off the bell peppers and remove the seeds and membranes. Place the peppers upright in a baking dish. In a large skillet, brown the ground beef with onion and garlic until meat is no longer pink. Drain excess fat. Stir in the cooked rice, diced tomatoes, tomato paste, and seasonings. Mix well and cook for 5 minutes.

Fill each pepper with the beef and rice mixture. Pour beef broth into the bottom of the baking dish. Cover with foil and bake for 35 minutes. Remove foil, top with shredded cheese, and bake uncovered for an additional 10 minutes until cheese is melted and bubbly.

For best results, choose peppers that can stand upright on their own and are similar in size for even cooking. If the peppers are very fresh and crisp, consider blanching them in boiling water for 2-3 minutes before stuffing to ensure they become tender during baking. The stuffed peppers can be assembled ahead of time and refrigerated for up to 24 hours before baking.

Easy Ground Beef Stroganoff

Ground Beef Stroganoff is a comforting, budget-friendly twist on the classic Russian dish that traditionally uses beef tenderloin. This simplified version maintains the rich, creamy flavors while cutting down on both cost and preparation time, making it perfect for busy weeknight dinners.

The dish combines seasoned ground beef with tender mushrooms and egg noodles, all tossed in a savory sour cream sauce. The result is a hearty, satisfying meal that comes together in about 30 minutes and consistently earns praise from both adults and children.

• 1 pound lean ground beef
• 8 ounces egg noodles
• 8 ounces fresh mushrooms, sliced
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 cups beef broth
• 1 cup sour cream
• 2 tablespoons all-purpose flour
• 2 tablespoons butter
• 1 tablespoon Worcestershire sauce
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Fresh parsley for garnish

Brown the ground beef in a large skillet over medium-high heat, breaking it into small pieces. Once cooked, remove the meat and drain excess fat, leaving about 1 tablespoon in the pan. Add butter, mushrooms, and onions to the same skillet, cooking until softened. Add garlic and cook for another minute. Sprinkle flour over the vegetables and stir for 1-2 minutes.

Meanwhile, cook egg noodles according to package directions. To the vegetable mixture, gradually add beef broth and Worcestershire sauce, stirring constantly until the sauce thickens. Return the ground beef to the skillet and simmer for 5 minutes. Remove from heat, stir in sour cream until well combined, then fold in the cooked noodles. Season with salt and pepper to taste.

For best results, avoid bringing the sauce to a boil after adding sour cream, as this can cause it to separate. If the sauce becomes too thick, thin it with additional beef broth. The dish can be made ahead and reheated gently, though you may need to add a splash of milk or broth when rewarming to restore the creamy consistency.

Tex-Mex Sweet Potato Boats

Tex-Mex Sweet Potato Boats combine the heartiness of ground beef with the natural sweetness of baked sweet potatoes, creating a balanced and nutritious meal. The fusion of Mexican-inspired seasonings and tender sweet potato flesh makes this dish both comforting and flavorful.

This versatile recipe works perfectly for meal prep and can be customized with various toppings to suit different tastes. The sweet potatoes provide a healthy base while the seasoned ground beef adds protein and satisfying texture, making it a complete meal in itself.

• 4 medium sweet potatoes
• 1 pound lean ground beef
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon oregano
• Salt and pepper to taste
• 1 cup shredded cheddar cheese
• Optional toppings: sour cream, diced tomatoes, sliced jalapeños, chopped cilantro

Preheat the oven to 400°F and pierce sweet potatoes several times with a fork. Place them on a baking sheet and bake for 45-60 minutes until tender. While the potatoes bake, brown the ground beef in a large skillet over medium heat. Add diced onion and garlic, cooking until the onion becomes translucent. Stir in all seasonings and cook for an additional 2-3 minutes.

Once the sweet potatoes are done, let them cool slightly before cutting them lengthwise. Gently scoop out some of the flesh, leaving a border around the edges. Mix the scooped potato flesh with the seasoned beef mixture, then spoon it back into the potato skins. Top with shredded cheese and return to the oven for 5-10 minutes until the cheese melts.

For best results, choose sweet potatoes of similar size to ensure even cooking times. The potatoes can be baked ahead of time and stored in the refrigerator for up to two days before filling and reheating. To make the dish spicier, add diced jalapeños to the beef mixture or incorporate a pinch of cayenne pepper with the other seasonings.

Quick Italian Meatballs

Quick Italian Meatballs are a versatile and comforting dish that can be served over pasta, in sandwiches, or as an appetizer. These homemade meatballs combine ground beef with traditional Italian seasonings for a flavorful meal that comes together in under 30 minutes.

The key to making tender, juicy meatballs lies in handling the meat mixture gently and not overworking it. This recipe uses a blend of herbs and seasonings that create an authentic Italian taste while keeping the preparation simple and straightforward.

• 1 pound ground beef (80/20)
• 1/2 cup Italian breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 large egg
• 3 cloves garlic, minced
• 1 tablespoon dried basil
• 1 tablespoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup milk
• 2 tablespoons olive oil

Mix all ingredients except olive oil in a large bowl until just combined. Form the mixture into 1-inch meatballs, being careful not to pack them too tightly. Heat olive oil in a large skillet over medium heat. Cook meatballs for 8-10 minutes, turning occasionally, until browned on all sides and cooked through to an internal temperature of 160°F (71°C).

For best results, these meatballs can be finished in your favorite marinara sauce. After browning, add 2 cups of sauce to the skillet, reduce heat to low, cover, and simmer for an additional 10 minutes. This allows the meatballs to absorb the sauce's flavor while staying moist.

These meatballs can be made ahead and frozen for up to 3 months. To prevent sticking, freeze them individually on a baking sheet before transferring to a freezer bag. When reheating, thaw overnight in the refrigerator and warm in sauce over low heat until heated through.

Ground Beef Fried Rice

Ground Beef Fried Rice is a delicious fusion dish that combines the heartiness of ground beef with traditional Asian fried rice elements. This versatile meal transforms simple ingredients into a satisfying one-pan dinner that's perfect for busy weeknights or when you need to use up leftover rice.

The key to successful fried rice lies in using cold, day-old rice, which prevents the final dish from becoming mushy. This recipe takes approximately 25 minutes to prepare and cook, making it an efficient dinner option that doesn't sacrifice flavor for convenience.

• 3 cups cooked white rice, chilled
• 1 pound lean ground beef
• 3 eggs, beaten
• 1 cup frozen peas and carrots
• 1/2 cup diced onion
• 3 cloves garlic, minced
• 3 tablespoons soy sauce
• 2 tablespoons vegetable oil
• 1 tablespoon sesame oil
• 2 green onions, chopped
• 1/2 teaspoon black pepper
• Salt to taste

Heat vegetable oil in a large skillet or wok over medium-high heat. Brown the ground beef until cooked through, breaking it into small pieces. Remove the beef and set aside, leaving some fat in the pan. Add onions and garlic, sautéing until translucent. Push vegetables to one side and scramble the eggs in the empty space. Add the frozen peas and carrots, cooking until heated through.

Return the beef to the pan and add the cold rice. Break up any rice clumps and stir-fry for 3-4 minutes until the rice is heated and slightly crispy. Add soy sauce, sesame oil, and black pepper, stirring to combine. Continue cooking for another 2-3 minutes until everything is well incorporated and hot.

For best results, avoid stirring the rice too frequently as this can make it mushy. Using high heat helps create the desired crispy texture, and don't skip the sesame oil as it adds authentic flavor. The dish can be customized with additional vegetables or spice levels, and leftovers will keep well in the refrigerator for up to three days.

Skillet Shepherd's Pie

Skillet Shepherd's Pie is a comforting one-pan meal that transforms simple ingredients into a hearty, satisfying dinner. This classic British dish traditionally uses lamb, but this version with ground beef has become a beloved variation in many households, especially in North America where it's sometimes called Cottage Pie.

The beauty of this skillet version lies in its simplicity and efficiency. By preparing everything in a single oven-safe skillet, you'll minimize cleanup while maximizing flavor, as the beef develops a delicious crust on the bottom of the pan and the potatoes brown beautifully under the broiler.

• 1 pound ground beef
• 4 large potatoes, peeled and quartered
• 1 onion, diced
• 2 carrots, diced
• 1 cup frozen peas
• 2 cloves garlic, minced
• 1/2 cup beef broth
• 1/4 cup tomato paste
• 1/2 cup milk
• 4 tablespoons butter
• 1 tablespoon Worcestershire sauce
• 1 teaspoon thyme
• Salt and pepper to taste

Boil potatoes in salted water until tender, about 15-20 minutes. While potatoes cook, brown ground beef in a large oven-safe skillet over medium-high heat, breaking it up as it cooks. Add onions, carrots, and garlic, cooking until vegetables soften. Stir in tomato paste, beef broth, Worcestershire sauce, thyme, salt, and pepper. Simmer until the liquid reduces slightly, then add frozen peas.

Drain potatoes and return to pot. Add butter and milk, mash until smooth. Spread mashed potatoes evenly over the meat mixture in the skillet. Create texture on the surface with a fork, then broil for 5-7 minutes until the potato peaks turn golden brown.

For best results, avoid overworking the mashed potatoes as this can make them gluey. Let the dish rest for 5-10 minutes after broiling to help it set and prevent the filling from being too runny when served. If your skillet isn't oven-safe, transfer the meat mixture to a baking dish before topping with potatoes and broiling.

One-Pan Cheeseburger Mac

One-Pan Cheeseburger Mac combines the beloved flavors of a classic cheeseburger with the comfort of macaroni and cheese, all prepared in a single skillet. This convenient meal delivers a satisfying blend of seasoned ground beef, tender pasta, and creamy cheese sauce that both kids and adults will enjoy.

This quick and hearty dinner option takes approximately 30 minutes to prepare, making it perfect for busy weeknights when you need a filling meal without extensive cleanup. The dish yields 4-6 servings and can be easily modified with additional vegetables or different cheese varieties to suit your family's preferences.

• 1 pound lean ground beef
• 8 ounces elbow macaroni
• 2 cups beef broth
• 1 cup milk
• 1 can (14.5 oz) diced tomatoes
• 1 tablespoon mustard
• 1 medium onion, diced
• 2 cups shredded cheddar cheese
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• Salt and pepper to taste

Heat olive oil in a large skillet over medium-high heat. Add the ground beef and diced onion, cooking until the beef is browned and the onion is translucent, about 5-7 minutes. Drain excess fat if necessary.

Add the uncooked macaroni, beef broth, milk, diced tomatoes, mustard, garlic powder, paprika, salt, and pepper to the skillet. Bring the mixture to a boil, then reduce heat to medium-low. Cover and simmer for 12-15 minutes, stirring occasionally, until the pasta is tender and most of the liquid has been absorbed.

Remove from heat and stir in the shredded cheese until melted and well combined.

For best results, use a large skillet with high sides and a tight-fitting lid to ensure proper cooking of the pasta. The dish can be stored in an airtight container in the refrigerator for up to 3 days, though you may need to add a splash of milk when reheating to restore the creamy consistency.

Ground Beef Quesadillas

Ground beef quesadillas are a delicious Mexican-inspired meal that combines seasoned ground beef, melted cheese, and crispy tortillas. This versatile dish can be customized with various toppings and accompaniments to suit different tastes and preferences.

Perfect for busy weeknights, these quesadillas come together in about 30 minutes and are an excellent way to transform simple ground beef into a satisfying meal. The combination of spices gives the meat a authentic Mexican flavor, while the cheese creates a gooey, creamy texture that holds everything together.

• 1 pound ground beef (80/20)
• 8 large flour tortillas
• 2 cups shredded Mexican cheese blend
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon oregano
• Salt and pepper to taste
• 2 tablespoons vegetable oil
• Optional: diced tomatoes, sliced jalapeños, sour cream, guacamole

Brown the ground beef in a large skillet over medium-high heat, breaking it up with a wooden spoon. Add the diced onion and garlic, cooking until the onion becomes translucent. Drain excess fat if desired. Stir in the chili powder, cumin, paprika, oregano, salt, and pepper, cooking for an additional 2-3 minutes until the spices are well combined.

To assemble the quesadillas, heat a large skillet or griddle over medium heat. Place a tortilla in the pan, add a layer of cheese on one half, followed by a portion of the seasoned ground beef mixture, and another layer of cheese. Fold the empty half over the filling. Cook for 2-3 minutes on each side until golden brown and crispy, and the cheese is fully melted. Repeat with remaining tortillas and filling.

For best results, keep the heat at medium to prevent burning the tortillas before the cheese melts. Allow the quesadillas to rest for 1-2 minutes before cutting, as this helps prevent the filling from spilling out. Store leftover ground beef mixture in an airtight container in the refrigerator for up to 3 days, making it easy to prepare fresh quesadillas as needed.

Asian Lettuce Wraps

Asian lettuce wraps are a delicious and light alternative to traditional wraps, offering a perfect balance of savory meat filling and crisp, refreshing lettuce. This popular dish combines ground beef with Asian-inspired seasonings and aromatics, creating a flavorful mixture that's served in crisp lettuce leaves.

The beauty of these wraps lies in their versatility and ease of preparation. While traditionally made with ground chicken or pork, using ground beef adds a rich, hearty flavor that pairs wonderfully with the Asian seasonings. The dish can be prepared in under 30 minutes, making it an excellent choice for busy weeknight dinners.

• 1 pound lean ground beef
• 1 tablespoon vegetable oil
• 3 cloves garlic, minced
• 1 inch ginger, grated
• 1 small onion, diced
• 8 ounces water chestnuts, diced
• 2 green onions, sliced
• 1 head iceberg or butter lettuce
• 3 tablespoons soy sauce
• 1 tablespoon hoisin sauce
• 1 teaspoon sesame oil
• 1 tablespoon rice vinegar
• 1 teaspoon sriracha (optional)

Heat vegetable oil in a large skillet over medium-high heat. Add ground beef and break it apart while cooking until browned, about 5-7 minutes. Add garlic, ginger, and onion, cooking until the onion becomes translucent. Stir in water chestnuts and continue cooking for 2-3 minutes.

Mix soy sauce, hoisin sauce, sesame oil, rice vinegar, and sriracha in a small bowl. Pour the sauce mixture over the beef and stir to combine. Cook for an additional 2-3 minutes until the sauce is heated through and coats the meat evenly. Remove from heat and stir in green onions.

For best results, keep the lettuce leaves cold until serving, as this provides a pleasant temperature contrast with the warm filling. When selecting lettuce, look for heads with large, intact leaves that can hold the filling without tearing. The filling can be made ahead and reheated, but the lettuce should always be prepared just before serving to maintain its crispness.

Beef and Broccoli Noodle Stir-Fry

A quick and satisfying weeknight dinner, this Beef and Broccoli Noodle Stir-Fry combines the classic Chinese-American flavors with the convenience of ground beef. The dish transforms traditional beef and broccoli by using budget-friendly ground meat instead of sliced beef, making it both economical and easier to prepare.

The combination of tender ground beef, crisp broccoli florets, and chewy noodles creates a perfect balance of textures, while the savory sauce brings together soy, garlic, and ginger in harmony. This versatile recipe can be customized with different noodle types and vegetable combinations to suit your preferences.

Cook noodles according to package instructions and set aside. In a large wok or skillet, heat vegetable oil over medium-high heat and brown the ground beef with garlic and ginger until no longer pink. Remove meat mixture and set aside. In the same pan, stir-fry broccoli until bright green and crisp-tender, about 3-4 minutes. Meanwhile, whisk together soy sauce, oyster sauce, cornstarch, and beef broth in a small bowl.

Return beef to the pan with broccoli, add the sauce mixture and cooked noodles. Toss everything together until the sauce thickens and coats all ingredients evenly, about 2-3 minutes. Finish with sesame oil and green onions.

For best results, have all ingredients prepped and ready before starting to cook, as stir-frying moves quickly. The broccoli can be blanched beforehand if you prefer it softer, and the sauce can be adjusted to taste by adding more soy sauce or oyster sauce. For optimal texture, avoid overcooking the noodles, and consider using fresh noodles when available for the best results.

Ingredients:

• 1 pound ground beef
• 8 ounces lo mein or egg noodles
• 4 cups broccoli florets
• 3 cloves garlic, minced
• 1 tablespoon ginger, minced
• 1/3 cup soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon cornstarch
• 1/2 cup beef broth
• 2 tablespoons vegetable oil
• 2 green onions, sliced
• 1 teaspoon sesame oil
• Salt and pepper to taste

Mexican Ground Beef Zucchini Skillet

Mexican Ground Beef Zucchini Skillet transforms simple ingredients into a vibrant, low-carb meal that's perfect for busy weeknights. This one-pan wonder combines seasoned ground beef with fresh zucchini, bell peppers, and Mexican-inspired spices for a satisfying and nutritious dinner option.

The beauty of this dish lies in its versatility and simplicity. While traditional Mexican dishes often rely on rice or tortillas as a base, this skillet meal uses zucchini as the main vegetable, making it an excellent choice for those following a low-carb or gluten-free diet while still maintaining authentic Mexican flavors.

• 1 pound lean ground beef
• 2 medium zucchini, diced
• 1 red bell pepper, chopped
• 1 yellow onion, diced
• 3 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon oregano
• Salt and pepper to taste
• 1 cup shredded Mexican cheese blend
• 2 tablespoons olive oil

Brown the ground beef in a large skillet over medium-high heat, breaking it up as it cooks. Once browned, drain excess fat and set meat aside. In the same skillet, heat olive oil and sauté onions and bell peppers until softened. Add garlic and cook for another minute. Return the beef to the skillet, add the zucchini and all seasonings, stirring to combine. Pour in the diced tomatoes and simmer for 10-12 minutes until the zucchini is tender but still slightly firm.

Top the skillet with shredded cheese and cover until melted. Let stand for 5 minutes before serving.

For best results, avoid overcooking the zucchini as it can become mushy. The dish can be customized with additional toppings such as fresh cilantro, sour cream, or avocado. To meal prep, store portions in airtight containers for up to 4 days in the refrigerator, though the zucchini may release more liquid upon reheating.