9 Ground Beef Based Recipes So Good You’ll Skip Takeout

Ground beef is fast, forgiving, and endlessly adaptable. With a few pantry staples, you can put dinner on the table in the time it takes a driver to reach your door. These nine dishes are built for weeknights, scaled for flavor, and simple to execute without special equipment.

Weeknight Smash Burger Bowls

All the best parts of a burger without the bun. Sizzle loosely packed ground beef in a hot skillet until craggy and browned, then spoon over warm rice or greens. Add quick pickles, sliced tomato, red onion, and a drizzle of a two-minute sauce made from mayo, ketchup, mustard, and chopped pickles. The contrast of hot beef and cool toppings delivers takeout-level satisfaction in a tidy bowl.

Ingredients

• 1 pound ground beef (80 to 85 percent lean)
• 2 cups cooked rice or mixed greens
• 1 cup quick pickles, sliced
• 1 large tomato, sliced
• 1/2 small red onion, thinly sliced
• 1 tablespoon neutral oil
• Kosher salt and black pepper
• Sauce: 1/4 cup mayo, 1 tablespoon ketchup, 1 teaspoon yellow mustard, 1 tablespoon chopped pickles, 1 teaspoon pickle brine

Instructions

1. Make the sauce: In a small bowl, mix mayo, ketchup, mustard, chopped pickles, and brine. Set aside.
2. Heat a large skillet over medium-high. Add oil. Season beef with salt and pepper, form into 4 loose balls, and smash in the skillet. Cook 2 to 3 minutes per side until deeply browned and craggy.
3. Divide rice or greens into bowls. Top with beef, pickles, tomato, red onion, and drizzle with sauce.

Spiced Beef Lettuce Wraps

Think of this as a crisp, handheld salad. Brown beef with garlic and ginger, then season with soy sauce, a splash of rice vinegar, and a pinch of brown sugar. Fold in chopped water chestnuts or finely diced celery for crunch. Spoon into cold butter lettuce leaves and finish with scallions and chili crisp. It’s bright, savory, and ready in 15 minutes.

Ingredients

• 1 pound ground beef
• 2 garlic cloves, minced
• 1 tablespoon grated ginger
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon brown sugar or honey
• 1/2 cup chopped water chestnuts or celery
• 1 head butter lettuce, leaves separated
• 2 scallions, thinly sliced
• Chili crisp or sesame oil, to finish

Instructions

1. Heat a skillet over medium-high. Add beef and cook, breaking up, until browned.
2. Stir in garlic and ginger and cook 30 seconds until fragrant.
3. Add soy sauce, vinegar, and brown sugar. Fold in water chestnuts. Cook 1 to 2 minutes until glossy.
4. Spoon into lettuce leaves. Top with scallions and chili crisp.

One-Pan Skillet Pasta Bolognese

Skip the simmer-all-day story. Toast tomato paste in olive oil, bloom dried oregano and red pepper flakes, then brown the beef right in the same pan. Pour in crushed tomatoes, water, and dry short pasta. Simmer uncovered, stirring occasionally, until the pasta is al dente and the sauce clings. A pat of butter and a snowfall of Parmesan at the end make it restaurant-rich.

Ingredients

• 2 tablespoons olive oil
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes
• 1 pound ground beef
• 2 cups crushed tomatoes
• 3 cups water or low-sodium broth
• 12 ounces short pasta (penne, rigatoni, or shells)
• 1 tablespoon butter
• Parmesan, for serving
• Salt and pepper

Instructions

1. In a wide skillet, heat oil over medium. Add tomato paste and cook 2 minutes until brick red. Add oregano and red pepper.
2. Increase heat to medium-high. Add beef, season with salt and pepper, and brown well.
3. Stir in crushed tomatoes, water, and pasta. Bring to a simmer and cook uncovered 10 to 12 minutes, stirring often, until pasta is al dente and sauce clings.
4. Off heat, stir in butter. Top with Parmesan.

Beef and Potato Taco Hash

This is tacos without the assembly line. Crisp small-diced potatoes in oil until golden, scoot them aside, then brown the beef with a packet’s worth of chili powder, cumin, paprika, and garlic powder. Toss together, squeeze in lime, and shower with cilantro. Serve with warm tortillas or a fried egg on top for a late-night fix.

Ingredients

• 2 tablespoons oil
• 1 pound Yukon gold potatoes, small dice
• 1 pound ground beef
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1 lime, cut in wedges
• 1/4 cup chopped cilantro
• Warm tortillas or eggs, to serve
• Salt and pepper

Instructions

1. Heat oil in a large skillet over medium-high. Add potatoes and cook, stirring, until golden and tender, 8 to 10 minutes. Season with salt and pepper. Push to one side.
2. Add beef to the empty side. Brown, breaking up, 4 to 5 minutes. Stir in chili powder, cumin, paprika, and garlic powder.
3. Toss beef and potatoes together. Squeeze lime over top and sprinkle with cilantro. Serve with tortillas or eggs.

Kofta-Style Meatballs with Yogurt and Herbs

A sheet-pan dinner that feels like a platter at a favorite grill. Mix beef with grated onion, minced garlic, chopped parsley, cumin, and coriander. Form into ovals, roast on a hot sheet pan alongside halved cherry tomatoes and sliced onions. Serve with lemony yogurt and warm pitas. The spice is gentle and the char from the oven tastes like a shortcut to the grill.

Ingredients

• 1 pound ground beef
• 1/2 small onion, grated
• 2 garlic cloves, minced
• 1/4 cup chopped parsley
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 pint cherry tomatoes, halved
• 1 small red onion, sliced
• 2 tablespoons olive oil
• Pitas, for serving
• Yogurt sauce: 3/4 cup plain yogurt, 1 tablespoon lemon juice, pinch salt

Instructions

1. Heat oven to 450°F. Place a rimmed sheet pan inside to preheat.
2. In a bowl, mix beef, grated onion, garlic, parsley, cumin, coriander, salt, and pepper. Form 12 small ovals.
3. Toss tomatoes and red onion with olive oil and a pinch of salt.
4. Carefully add meatballs and vegetables to hot pan. Roast 12 to 15 minutes, turning once, until browned and cooked through.
5. Stir yogurt with lemon and salt. Serve meatballs and vegetables with pitas and yogurt.

Mapo-Style Weeknight Beef with Rice

Not classic, just faithful to the spirit: fast, fiery, and deeply savory. Brown beef, then add doubanjiang (fermented chili bean paste) or a mix of chili-garlic sauce and miso if that’s what you have. Stir in garlic, ginger, and a splash of soy sauce. Simmer with a little stock until glossy, then finish with scallions and a pinch of Sichuan pepper if available. Spoon over steamed rice.

Ingredients

• 1 pound ground beef
• 1 to 2 tablespoons doubanjiang, or 1 tablespoon chili-garlic sauce + 1 tablespoon white miso
• 2 garlic cloves, minced
• 1 teaspoon grated ginger
• 1 tablespoon soy sauce
• 1/2 cup chicken or beef stock
• 1 teaspoon cornstarch mixed with 1 tablespoon water (optional, for thickening)
• 2 scallions, sliced
• Sichuan pepper, to finish (optional)
• Steamed rice, for serving

Instructions

1. Brown beef in a skillet over medium-high heat until well caramelized.
2. Add doubanjiang (or chili-garlic and miso). Cook 1 minute to coat.
3. Stir in garlic, ginger, and soy sauce. Add stock and simmer 2 to 3 minutes.
4. If you want it thicker, stir in the cornstarch slurry and simmer 30 seconds.
5. Top with scallions and Sichuan pepper. Serve over rice.

Greek-Style Beef Pitas with Lemon Salad

Season beef with oregano, garlic, and a thread of cinnamon for warmth. Brown hard to develop fond, then splash in lemon juice to lift the pan drippings. Tuck into warm pitas with a quick cucumber-tomato salad and a swipe of tzatziki or plain yogurt. It’s bright, filling, and built from staples.

Ingredients

• 1 pound ground beef
• 2 teaspoons dried oregano
• 1 garlic clove, minced
• 1/8 teaspoon ground cinnamon
• 1 tablespoon olive oil
• 1 lemon, halved
• 2 pitas, warmed
• 1 cup cucumber-tomato salad (chopped cucumber, tomatoes, olive oil, salt)
• 1/2 cup tzatziki or plain yogurt
• Salt and pepper

Instructions

1. Heat oil in a skillet over medium-high. Add beef, oregano, garlic, cinnamon, salt, and pepper. Cook until browned and crisp in spots.
2. Squeeze half the lemon into the pan and scrape up browned bits. Taste and adjust seasoning.
3. Fill pitas with beef, salad, and tzatziki. Serve with remaining lemon wedges.

Chili-Crisp Beef Fried Rice

Day-old rice is the only rule. Sear beef in a wide pan until deeply browned, then push to the side and scramble eggs in the open space. Add rice, peas, and scallions. Stir in soy sauce and chili crisp to taste, plus a knob of butter for gloss. Everything picks up the beefy fond, giving you the wok hei you chase from takeout.

Ingredients

• 1 tablespoon neutral oil
• 8 ounces ground beef
• 2 eggs, beaten
• 3 cups day-old cooked rice
• 1 cup frozen peas
• 3 scallions, sliced
• 1 to 2 tablespoons soy sauce
• 1 to 2 tablespoons chili crisp
• 1 tablespoon butter
• Salt and pepper

Instructions

1. Heat oil in a large skillet or wok over high. Add beef and cook until deeply browned. Season lightly with salt and pepper.
2. Push beef to one side. Add eggs to the empty space and scramble until just set.
3. Add rice, peas, and most of the scallions. Cook, stirring, until hot.
4. Season with soy sauce and chili crisp. Stir in butter until glossy. Top with remaining scallions.

Shepherd’s Pie, Weeknight Edition

Make it lighter and faster without losing the comfort. Brown beef with onions, carrots, and a handful of frozen peas. Stir in tomato paste and Worcestershire, then a little stock to make it saucy. Top with quick mashed potatoes and broil until browned in spots. It’s a full dinner in one dish and reheats beautifully.

Ingredients

• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 carrots, diced
• 1 pound ground beef
• 1 tablespoon tomato paste
• 1 tablespoon Worcestershire sauce
• 1/2 cup beef or chicken stock
• 1 cup frozen peas
• 3 cups prepared mashed potatoes (store-bought or homemade)
• Salt and pepper

Instructions

1. Heat broiler. In an oven-safe skillet, heat oil over medium. Add onion and carrots; cook until softened.
2. Add beef; cook until browned. Stir in tomato paste and Worcestershire.
3. Pour in stock and simmer 2 minutes. Fold in peas. Season to taste.
4. Spread mashed potatoes over the top, roughing up the surface. Broil 3 to 5 minutes until browned in spots.

How to Shop and Store for Speed

• Choose 80 to 85 percent lean for better browning and flavor. Drain if needed, but don’t fear a little fat—it’s where the taste is.
• Freeze beef in thin, flat portions so it thaws in cold water in about 20 minutes. Keep tomato paste, soy sauce, canned tomatoes, and chili crisp on hand to swing the flavors any direction.

Great takeout is about big flavor with no friction. These recipes meet you there using one skillet, a few smart condiments, and a pack of ground beef. The rest is dinner in less time than it takes to choose a delivery spot.

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