15 Easy Healthy Ground Beef Recipes

Studies show that 84% of home cooks struggle to make healthy meals with ground beef that their families will actually enjoy. You'll be surprised to learn how simple ingredients can transform this affordable protein into nutritious, flavorful dishes that don't sacrifice taste for health. Whether you're craving Asian-inspired flavors or Mediterranean classics, these 15 recipes offer practical solutions for your weeknight dinner dilemmas. Let's explore how you can turn everyday ground beef into satisfying meals that align with your healthy eating goals.

Low-Carb Taco Lettuce Wraps

Low-carb taco lettuce wraps offer a delicious and healthy alternative to traditional tacos, perfect for those watching their carbohydrate intake or following a keto diet. By substituting tortillas with crisp lettuce leaves, you can enjoy all the flavors of tacos while significantly reducing calories and carbs.

This recipe combines well-seasoned ground beef with fresh vegetables and Mexican-inspired spices, creating a satisfying meal that's both nutritious and flavorful. The lettuce wraps provide a refreshing crunch while letting the savory filling take center stage.

Ingredients:

• 1 pound lean ground beef
• 1 head iceberg or romaine lettuce
• 1 small 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 olive oil
• Optional toppings: diced tomatoes, shredded cheese, sour cream, avocado, cilantro

Heat olive oil in a large skillet over medium heat. Add diced onions and cook until translucent, about 3-4 minutes. Add minced garlic and cook for another minute. Add ground beef to the skillet, breaking it up with a wooden spoon, and cook until browned, about 7-8 minutes. Drain excess fat if necessary. Add all the seasonings and stir well to combine. Continue cooking for 2-3 more minutes to allow the flavors to meld together.

While the meat is cooking, carefully separate and wash whole lettuce leaves, keeping them intact. Pat them dry with paper towels. Once the meat is ready, spoon the mixture into the center of each lettuce leaf and add your chosen toppings.

For best results, choose lettuce leaves that are large and sturdy enough to hold the filling. If preparing ahead of time, store the meat mixture and lettuce leaves separately in the refrigerator, and assemble just before serving to maintain the lettuce's crispness. The meat mixture can be made in advance and will keep well for 3-4 days in an airtight container.

Mediterranean Ground Beef Skillet

Mediterranean Ground Beef Skillet combines the hearty comfort of ground beef with the bright, fresh flavors of Mediterranean cuisine. This one-pan meal brings together lean protein, colorful vegetables, and aromatic herbs in a satisfying dish that's both nutritious and easy to prepare.

The dish draws inspiration from Greek and Middle Eastern cooking traditions, incorporating ingredients like oregano, garlic, and tomatoes. It's a versatile recipe that can be served over rice, with flatbread, or on its own for a low-carb option, making it perfect for family dinners or meal prep.

Ingredients:

• 1 pound lean ground beef
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 zucchini, diced
• 2 cups cherry tomatoes, halved
• 2 cups fresh spinach
• 2 tablespoons olive oil
• 1 tablespoon dried oregano
• 1 teaspoon ground cumin
• 1/2 cup crumbled feta cheese
• Salt and pepper to taste
• Optional: fresh parsley for garnish

Heat olive oil in a large skillet over medium-high heat. Add ground beef and brown it for 5-7 minutes, breaking it up with a wooden spoon. Add onions and garlic, cooking until onions become translucent. Stir in bell pepper, zucchini, oregano, and cumin, cooking for another 5 minutes until vegetables begin to soften. Add cherry tomatoes and cook until they start to burst, then fold in the spinach and let it wilt. Season with salt and pepper, then top with crumbled feta cheese and optional parsley.

For best results, use a cast-iron skillet or heavy-bottomed pan to achieve proper browning and heat distribution. The vegetables can be prepped ahead of time to streamline the cooking process, and leftovers will keep well in the refrigerator for up to 3 days. For a more authentic Mediterranean flavor, consider adding a splash of lemon juice or a handful of Kalamata olives at the end of cooking.

Asian-Style Ground Beef Bowl

Asian-Style Ground Beef Bowl combines lean ground beef with aromatic Asian flavors to create a satisfying and nutritious meal. The dish features a perfect balance of savory soy sauce, sweet brown sugar, and umami-rich seasonings, all served over fluffy rice with fresh vegetables.

This quick and easy recipe takes less than 30 minutes to prepare, making it ideal for busy weeknight dinners. The versatile nature of this bowl allows for customization with various vegetables and toppings, while maintaining its core Asian-inspired taste profile.

• 1 pound lean ground beef
• 3 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1/4 cup soy sauce
• 2 tablespoons brown sugar
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 2 cups cooked white rice
• 2 green onions, sliced
• 1 cup shredded carrots
• 2 cups baby spinach
• Sesame seeds for garnish

Brown the ground beef in a large skillet over medium-high heat, breaking it into small pieces. Once nearly cooked through, add minced garlic and grated ginger, cooking for an additional minute until fragrant. Drain excess fat if needed.

In the same pan, add soy sauce, brown sugar, sesame oil, and rice vinegar. Stir to combine and let simmer for 2-3 minutes until the sauce slightly thickens. Add carrots and spinach, cooking until the vegetables are just wilted. Serve the beef mixture over rice, topped with sliced green onions and sesame seeds.

For best results, prepare all ingredients before starting to cook, as this dish comes together quickly. The sauce can be adjusted to taste by adding more soy sauce for saltiness or brown sugar for sweetness. Store leftovers in an airtight container in the refrigerator for up to 3 days, reheating gently to maintain the vegetables' texture.

Zucchini Noodle and Ground Beef Stir-Fry

This light and flavorful zucchini noodle and ground beef stir-fry offers a low-carb alternative to traditional pasta dishes while maintaining satisfying protein content. The combination of spiralized zucchini with seasoned ground beef creates a wholesome meal that's both nutritious and delicious.

The dish comes together quickly, making it perfect for busy weeknight dinners. The zucchini noodles, also known as "zoodles," retain their crunch when properly cooked, while the ground beef provides a hearty, savory element that makes the meal filling and complete.

Ingredients:

• 1 pound lean ground beef
• 4 medium zucchini, spiralized
• 3 cloves garlic, minced
• 1 tablespoon ginger, grated
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon olive oil
• 1 red bell pepper, sliced
• 2 green onions, chopped
• Salt and pepper to taste
• Optional: red pepper flakes

Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook until browned, breaking it up into small pieces. Add minced garlic and ginger, cooking for another minute until fragrant. Remove the meat mixture and set aside.

In the same pan, add sesame oil and stir-fry the bell peppers for 2-3 minutes until slightly softened. Add the spiralized zucchini to the pan and cook for 2-3 minutes, tossing frequently. Return the beef mixture to the pan, add soy sauce, and stir to combine all ingredients. Cook for an additional 1-2 minutes until the zucchini is tender-crisp and everything is heated through. Top with chopped green onions before serving.

When preparing this dish, the key is to avoid overcooking the zucchini noodles, as they can become watery and mushy. Drain any excess liquid from the ground beef before combining with the vegetables, and serve immediately for the best texture. If meal prepping, store the zoodles and meat mixture separately and combine when reheating.

Lean Ground Beef and Quinoa Stuffed Peppers

Lean ground beef and quinoa stuffed peppers offer a protein-rich, nutritious twist on traditional stuffed peppers. This updated version combines the hearty flavors of seasoned ground beef with the nutty taste and complete protein of quinoa, creating a perfectly balanced meal that's both satisfying and healthy.

This dish is perfect for meal prep and can be made ahead of time, making it an excellent choice for busy weeknight dinners. The combination of lean ground beef and quinoa provides essential nutrients while keeping the calorie count reasonable, and the colorful bell peppers add vital vitamins and a beautiful presentation.

• 6 large bell peppers (any color)
• 1 pound lean ground beef (93/7)
• 1 cup uncooked quinoa
• 2 cups beef broth
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon Italian seasoning
• 1/2 teaspoon paprika
• Salt and pepper to taste
• 1 cup shredded mozzarella cheese
• 2 tablespoons olive oil

Preheat the oven to 375°F (190°C). Start by rinsing the quinoa and cooking it in beef broth according to package instructions. While the quinoa cooks, cut the tops off the bell peppers and remove the seeds and membranes. Blanch the peppers in boiling water for 3-5 minutes, then place them upright in a baking dish.

In a large skillet, heat olive oil over medium heat. Sauté the onions until translucent, add garlic and cook for another minute. Add the ground beef, breaking it up while cooking until browned. Stir in the cooked quinoa, diced tomatoes, tomato paste, and seasonings. Fill each pepper with the beef-quinoa mixture, top with mozzarella cheese, and bake for 25-30 minutes until the 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. The filling can be made a day ahead and stored in the refrigerator. If you're watching sodium intake, use low-sodium beef broth and tomatoes, and adjust seasoning accordingly. Leftovers can be stored in an airtight container for up to 4 days.

Cauliflower Rice and Ground Beef Burrito Bowl

The Cauliflower Rice and Ground Beef Burrito Bowl is a low-carb alternative to traditional rice-based burrito bowls, perfect for those watching their carbohydrate intake or following a ketogenic diet. This protein-rich meal combines seasoned ground beef with riced cauliflower, creating a satisfying and nutritious dish that can be customized with various toppings.

This recipe takes approximately 30 minutes to prepare and serves 4 people. The combination of Mexican-inspired seasonings with the mild flavor of cauliflower creates a delicious base for the seasoned ground beef, while allowing you to add your favorite burrito bowl toppings for a personalized meal experience.

Ingredients:

• 1 pound lean ground beef
• 1 large head cauliflower
• 2 tablespoons olive oil
• 1 small onion, diced
• 3 clocks garlic, minced
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon oregano
• Salt and pepper to taste
• Optional toppings: diced tomatoes, avocado, shredded cheese, sour cream, cilantro, lime wedges

Begin by processing the cauliflower in a food processor until it reaches a rice-like consistency. Heat 1 tablespoon of olive oil in a large skillet over medium heat and cook the cauliflower rice for 5-7 minutes until tender but not mushy. Remove from the pan and set aside. In the same pan, heat the remaining olive oil and cook the diced onion until translucent. Add the ground beef and garlic, breaking up the meat as it cooks. Once the beef is nearly cooked through, add all the seasonings and continue cooking until the meat is completely done.

To assemble the bowls, divide the cauliflower rice among four bowls, top with the seasoned ground beef, and add your preferred toppings. The warm beef will slightly heat the toppings, creating a perfect blend of temperatures and textures.

For best results, ensure the cauliflower rice isn't overcooked, as it can become mushy and release excess water. You can prepare the cauliflower rice in advance and store it in the refrigerator for up to 3 days. To make the dish spicier, add diced jalapeños or a pinch of cayenne pepper to the beef while cooking. The leftovers can be stored in an airtight container in the refrigerator for up to 4 days and reheated in the microwave.

Greek-Inspired Ground Beef and Spinach Skillet

Greek-Inspired Ground Beef and Spinach Skillet brings together the hearty warmth of ground beef with the fresh, Mediterranean flavors that make Greek cuisine so beloved. This one-pan meal combines lean ground beef with wilted spinach, aromatic herbs, and traditional Greek seasonings for a nutritious and satisfying dinner option.

This versatile dish can be served over rice, with pita bread, or on its own for a low-carb meal. The combination of protein-rich beef and iron-packed spinach makes it a nutritionally complete dish, while the Greek seasonings provide a depth of flavor that elevates it beyond a basic skillet meal.

• 1 pound lean ground beef
• 2 tablespoons olive oil
• 1 medium onion, diced
• 4 garlic cloves, minced
• 8 cups fresh spinach
• 1 can diced tomatoes (14.5 oz)
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• ½ teaspoon ground coriander
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ cup crumbled feta cheese
• 2 tablespoons fresh lemon juice
• ¼ cup fresh parsley, chopped

Heat olive oil in a large skillet over medium heat. Add diced onion and cook until translucent, about 5 minutes. Add ground beef and cook until browned, breaking it up with a wooden spoon. Stir in garlic and cook for another minute. Add the tomatoes, oregano, cumin, coriander, salt, and pepper, stirring to combine. Let simmer for 5 minutes to allow flavors to meld.

Add fresh spinach in batches, stirring until wilted. Once all spinach is incorporated, stir in lemon juice. Top with crumbled feta cheese and fresh parsley before serving.

For best results, use a large, deep skillet or sauté pan to accommodate the volume of spinach before it wilts. The dish can be made ahead and reheated, though the spinach may lose some of its bright green color. If preparing in advance, consider adding the feta cheese and parsley just before serving to maintain their fresh appearance and texture.

Ground Beef and Sweet Potato Hash

Ground Beef and Sweet Potato Hash combines lean protein with nutrient-rich sweet potatoes for a satisfying and wholesome meal. This versatile dish works well for breakfast, lunch, or dinner, delivering a perfect balance of flavors and textures while keeping preparation simple and straightforward.

This one-pan meal brings together the savory taste of seasoned ground beef with the natural sweetness of roasted sweet potatoes, creating a hearty dish that's both filling and nutritious. The hash can be customized with additional vegetables and topped with eggs for extra protein, making it an excellent choice for meal prep or family dinners.

Start by heating olive oil in a large skillet over medium-high heat. Add the diced sweet potatoes and cook for 8-10 minutes until they begin to soften. Add the onions and bell peppers, cooking for an additional 5 minutes until the vegetables are tender. Push the vegetables to one side of the pan and add the ground beef to the other side. Break up the meat while cooking and add the garlic, paprika, cumin, and chili powder. Once the beef is browned, combine it with the vegetables and continue cooking until the sweet potatoes are fully tender and slightly crispy on the outside.

Season the hash with salt and pepper to taste, and garnish with fresh parsley before serving. For best results, avoid overcrowding the pan to ensure the sweet potatoes can achieve a crispy exterior. If needed, cook in batches to maintain proper spacing and heat distribution.

For optimal results, dice the sweet potatoes into uniform, small cubes (about 1/2 inch) to ensure even cooking and maximize crispy edges. The hash can be stored in an airtight container in the refrigerator for up to 3 days, though the sweet potatoes may soften slightly upon reheating. To refresh leftovers, reheat in a skillet rather than a microwave to restore some crispiness.

• 1 pound lean ground beef
• 2 medium sweet potatoes, diced
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 2 tablespoons olive oil
• 1 teaspoon paprika
• 1 teaspoon cumin
• 1/2 teaspoon chili powder
• Salt and pepper to taste
• Fresh parsley for garnish

Mexican Ground Beef Spaghetti Squash Boats

Mexican Ground Beef Spaghetti Squash Boats offer a healthy, low-carb alternative to traditional pasta dishes while incorporating vibrant Mexican flavors. This creative dish transforms ordinary spaghetti squash into edible vessels filled with seasoned ground beef, fresh vegetables, and melted cheese.

The combination of lean ground beef and spaghetti squash provides a protein-rich, fiber-filled meal that's both satisfying and nutritious. The Mexican-inspired seasonings and toppings add depth and complexity to the dish, making it a family-friendly option that doesn't sacrifice flavor for health.

• 1 large spaghetti squash
• 1 pound lean ground beef
• 1 onion, diced
• 2 bell peppers, diced
• 2 cloves garlic, minced
• 1 can diced tomatoes
• 1 can black beans, drained
• 2 tablespoons taco seasoning
• 1 cup shredded Mexican cheese blend
• Salt and pepper to taste
• Fresh cilantro for garnish
• Olive oil

Preheat the oven to 400°F. Cut the spaghetti squash in half lengthwise, remove seeds, and brush the cut sides with olive oil. Place cut-side down on a baking sheet and roast for 35-40 minutes until tender.

While the squash cooks, brown the ground beef in a large skillet over medium heat. Add onions, peppers, and garlic, cooking until vegetables are soft. Stir in taco seasoning, diced tomatoes, and black beans.

Once the squash is done, use a fork to scrape the flesh into spaghetti-like strands, leaving the shells intact. Mix some of the squash strands into the beef mixture, then fill the squash boats with the mixture. Top with cheese and return to the oven for 10-15 minutes until cheese is melted and bubbly. Garnish with fresh cilantro before serving.

For best results, choose a spaghetti squash that feels heavy for its size and has firm, unblemished skin. The squash can be cooked in advance to save time, and the filling can be customized with additional vegetables or different types of beans. Leftovers can be stored in an airtight container for up to 3 days and reheated in the microwave or oven.

Keto Ground Beef and Cabbage Stir-Fry

Keto-friendly and budget-conscious, this ground beef and cabbage stir-fry delivers a satisfying meal that's packed with nutrients while keeping carbs to a minimum. The combination of seasoned ground beef and tender-crisp cabbage creates a perfect balance of flavors and textures that will satisfy even the pickiest eaters.

This versatile dish comes together in under 30 minutes, making it an excellent choice for busy weeknight dinners. The simple ingredients transform into a comforting meal that's both filling and nutritious, while the natural sweetness of the cabbage complements the savory ground beef perfectly.

• 1 pound ground beef (80/20)
• 1 medium head cabbage, chopped
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1 tablespoon soy sauce
• 1 teaspoon ground ginger
• 1 teaspoon black pepper
• 1 teaspoon salt
• ½ teaspoon red pepper flakes (optional)
• 2 green onions, sliced (for garnish)

Heat olive oil in a large skillet over medium-high heat. Add ground beef and break it apart with a wooden spoon, cooking until browned (about 5-7 minutes). Add diced onion and garlic, cooking until the onion becomes translucent. Add the chopped cabbage to the skillet, along with soy sauce, ginger, salt, pepper, and red pepper flakes if using.

Continue cooking for 8-10 minutes, stirring occasionally, until the cabbage reaches your desired tenderness. The cabbage should be tender-crisp and slightly caramelized. Remove from heat and garnish with sliced green onions before serving.

For best results, don't overcrowd the pan, as this can lead to steaming rather than stir-frying. If your skillet isn't large enough, consider cooking in batches. The dish can be stored in an airtight container in the refrigerator for up to 3 days and reheats well in the microwave or on the stovetop.

Ground Beef and Black Bean Taco Salad

Ground Beef and Black Bean Taco Salad combines the hearty flavors of seasoned meat with the nutritious benefits of black beans and fresh vegetables. This Mexican-inspired dish offers a lighter alternative to traditional tacos while maintaining all the satisfying tastes you crave.

Perfect for busy weeknights or meal prep, this versatile salad can be customized with your favorite toppings and serves as an excellent source of protein and fiber. The combination of warm seasoned beef and cool, crisp vegetables creates a delightful contrast in both temperature and texture.

• 1 pound lean ground beef
• 1 can (15 oz) black beans, drained and rinsed
• 1 head romaine lettuce, chopped
• 2 cups cherry tomatoes, halved
• 1 red onion, diced
• 2 cups crushed tortilla chips
• 1 cup shredded cheddar cheese
• 2 tablespoons taco seasoning
• 1 avocado, sliced
• 1/2 cup fresh cilantro, chopped
• Sour cream for serving
• Lime wedges for serving

Brown the ground beef in a large skillet over medium-high heat, breaking it into small pieces. Once nearly cooked through, add the taco seasoning and continue cooking until the meat is fully done. Drain any excess fat. Add the black beans to the skillet and heat through, stirring occasionally.

Layer the chopped romaine lettuce in a large serving bowl or individual bowls. Top with the warm beef and bean mixture, followed by tomatoes, red onion, cheese, and avocado slices. Sprinkle crushed tortilla chips and fresh cilantro over the top. Serve immediately with sour cream and lime wedges on the side.

For best results, keep the warm and cold ingredients separate until ready to serve, as this prevents the lettuce from wilting. The ground beef mixture can be made ahead and reheated when needed, while the vegetables should be chopped fresh. Store any leftover components separately in airtight containers, and assemble just before eating to maintain optimal texture and freshness.

Protein-Packed Ground Beef and Lentil Soup

Ground Beef and Lentil Soup combines lean protein with fiber-rich legumes to create a hearty, nutritious meal that's perfect for cold weather or meal prep. This filling soup delivers an impressive 25 grams of protein per serving while keeping calories in check through the balanced use of vegetables and lean meat.

This recipe transforms simple ingredients into a robust soup that's both budget-friendly and health-conscious. The combination of ground beef and lentils creates a satisfying texture, while the blend of vegetables and seasonings develops a deep, complex flavor profile that improves even more the next day.

• 1 pound lean ground beef (90/10)
• 1 cup brown or green lentils, dried
• 1 large onion, diced
• 3 carrots, sliced
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 2 tablespoons olive oil
• 8 cups beef broth
• 1 can (14.5 oz) diced tomatoes
• 1 teaspoon dried thyme
• 1 bay leaf
• 1 teaspoon paprika
• Salt and pepper to taste
• 2 cups fresh spinach
• 1 tablespoon tomato paste

Heat olive oil in a large pot over medium heat. Brown the ground beef, breaking it into small pieces, then add onions, carrots, celery, and garlic. Cook until vegetables soften, about 5-7 minutes. Add tomato paste and cook for another minute.

Pour in the beef broth, diced tomatoes, and lentils. Add thyme, paprika, bay leaf, salt, and pepper. Bring to a boil, then reduce heat and simmer covered for 25-30 minutes or until lentils are tender. Stir in fresh spinach during the last 2-3 minutes of cooking.

For best results, rinse lentils before adding them to the soup and check them periodically during cooking to ensure they don't become mushy. The soup can be stored in an airtight container in the refrigerator for up to 5 days, and the flavor actually improves after the first day. If the soup becomes too thick during storage, add a small amount of broth when reheating.

Ground Beef and Broccoli Rice Casserole

Ground Beef and Broccoli Rice Casserole is a wholesome, family-friendly dish that combines lean protein, vegetables, and whole grains in one satisfying meal. This versatile casserole can be prepared ahead of time and reheated throughout the week, making it perfect for busy households.

This recipe transforms the classic Asian-inspired beef and broccoli into a comforting casserole format, incorporating rice for a complete meal. The combination of tender ground beef, fresh broccoli, and fluffy rice, all bound together with a savory sauce and topped with melted cheese, creates a balanced and delicious dinner option.

Preheat the oven to 350°F (175°C). In a large skillet, heat olive oil over medium heat and cook the diced onion until translucent. Add ground beef and garlic, cooking until the beef is browned and crumbled. Drain any excess fat. Stir in the cream of mushroom soup, beef broth, and soy sauce, then add the cooked rice and broccoli florets.

Transfer the mixture to a 9×13 inch baking dish and top with shredded cheese. Cover with foil and bake for 25 minutes, then remove the foil and bake for an additional 10 minutes until the cheese is golden and bubbly. Let stand for 5 minutes before serving.

For best results, avoid overcooking the broccoli before adding it to the casserole, as it will continue to cook in the oven. The broccoli should be cut into similar-sized florets to ensure even cooking. If preparing in advance, store the unbaked casserole covered in the refrigerator for up to 24 hours, adding an extra 10 minutes to the cooking time when baking from cold.

[INGREDIENTS]:

• 1 pound lean ground beef
• 2 cups cooked brown or white rice
• 3 cups fresh broccoli florets
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 cups shredded cheddar cheese
• 1 can cream of mushroom soup
• 1 cup beef broth
• 2 tablespoons soy sauce
• 1 teaspoon olive oil
• 1 teaspoon black pepper
• 1/2 teaspoon salt

[DIRECTIONS]:

Preheat the oven to 350°F (175°C). In a large skillet, heat olive oil over medium heat and cook the diced onion until translucent. Add ground beef and garlic, cooking until the beef is browned and crumbled. Drain any excess fat. Stir in the cream of mushroom soup, beef broth, and soy sauce, then add the cooked rice and broccoli florets.

Transfer the mixture to a 9×13 inch baking dish and top with shredded cheese. Cover with foil and bake for 25 minutes, then remove the foil and bake for an additional 10 minutes until the cheese is golden and bubbly. Let stand for 5 minutes before serving.

Italian-Style Ground Beef and Eggplant Bake

Italian-Style Ground Beef and Eggplant Bake combines the hearty flavors of traditional Italian cuisine with the nutritional benefits of eggplant and lean ground beef. This casserole-style dish creates a perfect balance between meat and vegetables, making it an excellent choice for family dinners or meal prep.

This recipe takes inspiration from classic Mediterranean cooking techniques, where eggplant is often paired with tomato-based sauces and ground meat. The layered approach allows the flavors to meld together while keeping each component distinct, creating a satisfying texture in every bite.

• 1 lb lean ground beef
• 2 medium eggplants, sliced
• 2 cups marinara sauce
• 1 cup mozzarella cheese, shredded
• 1/2 cup Parmesan cheese, grated
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup fresh basil leaves

Preheat the oven to 375°F (190°C). Brush eggplant slices with olive oil and arrange on baking sheets. Roast for 20 minutes until tender. Meanwhile, brown the ground beef in a large skillet over medium heat, adding onions and garlic once the meat is partially cooked. Season with oregano, dried basil, salt, and pepper. Once the meat is fully cooked, stir in half the marinara sauce.

In a 9×13 baking dish, layer half the roasted eggplant slices, followed by the meat mixture, remaining marinara sauce, and half the cheeses. Top with remaining eggplant and cheese. Cover with foil and bake for 25 minutes, then remove foil and bake for an additional 10 minutes until cheese is golden brown.

For best results, let the dish rest for 10-15 minutes before serving. This allows the layers to set and makes it easier to portion. The eggplant can be salted and left to drain for 30 minutes before cooking to remove excess moisture, though this step is optional with modern eggplant varieties. Store leftovers in an airtight container for up to 3 days in the refrigerator.

Ground Beef and Brussels Sprouts Skillet

Ground Beef and Brussels Sprouts Skillet is a nutritious one-pan meal that combines lean protein with fiber-rich vegetables. This versatile dish provides a perfect balance of flavors, with the savory ground beef complementing the slightly crispy, caramelized Brussels sprouts.

This 30-minute meal is ideal for busy weeknights and meal prep, as it stores well and can be easily reheated. The recipe is naturally low-carb and can be customized with different seasonings or additional vegetables to suit various dietary preferences.

• 1 pound lean ground beef
• 1 pound Brussels sprouts, halved
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika
• 1/4 teaspoon red pepper flakes (optional)

Heat olive oil in a large skillet over medium-high heat. Add halved Brussels sprouts cut-side down and cook without stirring for 4-5 minutes until golden brown. Add diced onion and continue cooking for 2-3 minutes. Push vegetables to one side of the pan and add ground beef to the empty side. Break up the meat while cooking until browned, about 5-7 minutes. Add garlic, salt, pepper, paprika, and red pepper flakes if using.

Combine all ingredients in the pan and cook for an additional 2-3 minutes. Drizzle with balsamic vinegar and stir to combine. Cook until Brussels sprouts are tender but still slightly crisp, and the meat is completely cooked through.

For best results, don't overcrowd the pan when browning the Brussels sprouts, as this will prevent proper caramelization. If using a smaller skillet, cook in batches. The dish can be stored in an airtight container in the refrigerator for up to 4 days, though the Brussels sprouts will soften slightly upon reheating.