A lover of flavor, I never interpreted the phrase “meat and potatoes” as a compliment. WELL, for neither the first (nor I am sure, last) time, my assumptions have been proven dead wrong. This easy recipe for Ground Beef and Potatoes is all the things I never imagined something as seemingly simple as fried potatoes and hamburger could be.

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The next time you have a pound of ground beef and need to know what to make for dinner, this easy ground beef recipe is your answer!

• It’s flavorful enough to hold my attention, satisfying enough to keep me full, and nutritious enough to be a worthy addition to our healthy meal rotation.
• A mixture of potatoes, lean ground beef, onion, bell pepper, and spices, this beef and potatoes skillet will appeal to picky eaters and discerning palates alike.

Most often, the phrase “meat and potatoes” means a lack of eating adventure. A “meat and potatoes” person shies away from green vegetables, plant-based proteins like tofu, and spices.

As someone who embraces a diverse diet and certainly doesn’t want to waste her time on bland food, I am biased in the opposite direction. How could meat and potatoes possibly be anything but boooorrrrring?

Well my meat and potatoes friends, I hereby admit the fault of my prejudice. It turns out that you’ve been onto something all along.

An Easy Ground Beef Recipe

Lean ground beef is a versatile protein.

It’s healthy in moderation (beef is packed with protein, iron, zinc, and vitamin B12) and when used in recipes that incorporate other important food groups, especially vegetables (like in Ground Beef Stroganoff).

Most often, my easy ground beef recipes are inspired by world cuisines, like this Taco Skillet and this Korean Beef Bowl.

Until this simple skillet recipe came along, it didn’t occur to me to cook beef with something as basic as white potatoes, because I assumed the results would be ho-hum.

Ummmmm, this assumption is from the same girl who easily demolished an entire sheet pan of these Oven Roasted Potatoes by herself and who happily eats a Potato Frittata three days in a row for lunch.

Nice logic, Erin. (Ben I am sure would be happy to give you endless examples of my contradictory behaviors, but we’ll save that for a different post. Or never.)

While the ingredient list here looks basic, the results are anything but dull (same with my Ground Beef and Cottage Cheese Bowls).

This ground beef and potatoes skillet is homey and classic to be certain—so yes, the “meat and potatoes” persons in your life will approve—but it’s also interesting enough to appease those seeking more from their meal.

What we have is a ground beef dinner idea for all!

How to Make Ground Beef and Potatoes

Key Ingredients

• Lean Ground Beef. The flavorful and scrumptious meat for this dish. I don’t typically use oil with ground beef (the fat in the beef is sufficient enough for it to cook without sticking), but if your beef is ultra lean and your pan seems dry at any point, you can drizzle in a bit of oil to prevent sticking.
• Potatoes. Tender cubed potatoes are a slam dunk pairing with the ground beef (or mash them with ground beef like in Shepherd’s Pie). They’re nutritious, crowd-pleasing, and pair beautifully with the spices in this dish.
• Red Bell Pepper. Adds a touch of color, freshness, and sweetness.
• Worcestershire Sauce. Gives the dish depth and umami flavor.
• Dijon Mustard. Its tanginess pairs wonderfully with the potatoes.
• Spices. A blend of smoked paprika, garlic powder, salt, pepper, and oregano elevates this dish from bland to something truly craveable.
• Hot Sauce. For a delicious kick! Use a lot or use a little to fit your taste preferences.

The Directions

1. Sauté the potatoes in oil.

2. Brown the beef with the vegetables, Worcestershire, mustard, spices, and hot sauce.

4. Cook until the vegetables are tender and the meat is cooked through. Add the green onions. Serve as desired and ENJOY!

Storage Tips

• To Store. Refrigerate leftovers in an airtight storage container for up to 3 days. 
• To Reheat. Gently rewarm beef and potatoes in a skillet over medium-low heat.
• To Freeze. I do not recommend freezing this dish, as potatoes can have a mealy texture when thawed. 

What to Serve with Ground Beef and Potatoes

Side Dishes

Roasted Broccolini

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Grilling

Grilled Portobello Mushrooms

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Salads

Mexican Salad

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Ground Beef and Potatoes

This easy ground beef and potatoes recipe is a one-pan dinner the whole family will love. A classic ground beef recipe — delicious topped with cheese or eggs.

Course Dinner

Cuisine American

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 4 servings

Calories 387kcal

Author Erin Clarke / Well Plated

Ingredients

• 2 tablespoons canola oil
• 1 pound potatoes peeled and diced into ¼-inch cubes (I used Yukon golds)
• 1 pound 93% lean ground beef
• 1 small yellow onion diced
• 1 red bell pepper diced
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Dijon mustard
• 2 teaspoons smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1 teaspoon kosher salt plus additional to taste
• ¼ teaspoon ground black pepper
• 1 to 2 teaspoons hot sauce plus additional for serving (I used sriracha)
• 2 green onions sliced
• FOR SERVING: non-fat plain Greek yogurt or sour cream shredded cheddar cheese, cooked brown rice or cauliflower rice (or just more hot sauce!)

Instructions

• Heat the oil in a skillet large enough to hold all of the ingredients over high heat. Once the oil is hot and shiny, reduce the heat to medium, then add the potatoes. Cook, stirring often, until the potatoes are turning golden and becoming tender (they should still be too firm to eat), about 6 minutes.
  
• Add the beef, onion, and bell pepper. Cook, breaking apart the meat.
  
• Add the Worcestershire, mustard, smoked paprika, garlic powder, oregano, salt, pepper, and hot sauce (add 1 teaspoon if you prefer only subtle heat, more if you would like it spicier).
• Continue cooking and breaking up the beef, until the potatoes and onions are tender and the meat is fully cooked through, about 6 to 8 minutes more.
  
• Stir in the green onions. Taste and adjust the salt and pepper as desired. Serve hot, topped with Greek yogurt, cheese, over rice, or enjoy it all on its own with a dash of extra hot sauce if you like.

Video

Notes

• TO STORE: Refrigerate leftovers in an airtight storage container for up to 3 days. 
• TO REHEAT: Gently rewarm beef and potatoes in a skillet over medium-low heat. (I love to serve leftovers as a hash by re-crisping the ingredients in a skillet, then topping them with a fried egg.)
• TO FREEZE: I do not recommend freezing this dish, as potatoes can have a mealy texture when thawed. 

 

Nutrition

Serving: 1(of 4) | Calories: 387kcal | Carbohydrates: 28g | Protein: 26g | Fat: 19g | Saturated Fat: 5g | Cholesterol: 74mg | Potassium: 1045mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1484IU | Vitamin C: 66mg | Calcium: 53mg | Iron: 4mg

Our Favorite Ground Beef Recipes

If you enjoy easy, satisfying dinners like this Ground Beef and Potatoes skillet, don’t miss my collection of Quick and Easy Ground Beef Dinner Ideas!

From cozy casseroles to quick skillet meals, there’s something for every craving.

Try favorites like my Mexican Casserole, Crockpot Hamburger Soup, or Shepherd’s Pie—all simple, hearty recipes perfect for busy weeknights.

Mosey on up to the kitchen table and dig into this hearty Cowboy Stew! With ground beef, kielbasa, beans, tender potatoes, and veggies simmered in a seasoned tomato base, it’s got chili vibes but packs in even more satisfaction. Yee haw!

A hearty dinner your whole family will love!

Cowboy stew has a fun name, but this is a recipe with some SERIOUS satisfaction.

What makes it so darn good? Let’s dig in!

• Hearty and Packed With Protein. With 28 grams per serving (and leftovers so you can have a protein-packed lunch tomorrow!), this is a recipe that fills you up without weighing you down.
• Easy Enough for Weeknights. Cowboy stew comes together in under an hour and every part of the process is simple—similar to Healthy Turkey Chili, Vegetarian Chili, and other chili recipes. It’s also a complete meal in a single pot, which means fewer dishes to clean!
• Kid-Friendly Dinner. I mean, the name alone pretty much guarantees this recipe will be a hit with the kiddos—and although cowboy stew is spiced, it’s not spicy, so it has a mild flavor perfect for picky eaters. (Check out this Cowboy Chicken recipe too.)

How to Make Cowboy Stew

Cook the Kielbasa. Get it browned and crispy on both sides.

Brown the Beef. Add the remaining oil and brown the ground beef.

Sauté the Veggies. Cook the onions, carrots and bell pepper until softened, then stir in the garlic and seasonings. 

Deglaze. Add a cup of broth and scrape up the browned bits from the bottom of the pan. Then add the remaining broth and tomatoes.

Simmer. Cook for 12 to 15 minutes over low heat.

Finish. Stir in the frozen peas and corn. Ladle the cowboy stew into bowls and serve with cilantro for garnish. ENJOY!

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Cowboy Stew

With ground beef, kielbasa, beans, potatoes and veggies, this hearty cowboy stew recipe is super satisfying! A one pot meal full of flavor!

Course Dinner, Main Course, Soup

Cuisine American

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 8 servings

Calories 445kcal

Author Erin Clarke / Well Plated

Ingredients

• 2 tablespoons extra-virgin olive oil divided, plus additional as needed
• 13 ounces kielbasa cut into ¼-inch-thick coins
• 1 pound lean ground beef 90/10
• ½ medium yellow onion diced, about 1 cup
• 2 medium carrots diced into ¼-inch pieces, about 1 cup
• 1 red bell pepper diced, about 1 cup
• 3 garlic cloves minced, about 1 tablespoon
• 1 ½ teaspoons chili powder
• 1 teaspoon cumin
• 1 teaspoon kosher salt
• 4 cups low-sodium beef broth divided
• 1 (28-ounce) can crushed tomatoes
• 2 cups diced butter potatoes about 7 small potatoes
• 1 (15-ounce) can kidney or pinto beans
• 1 (13-ounce) bag frozen mixed peas and corn
• Chopped fresh cilantro for garnish

Instructions

• Heat 1 tablespoon of the oil in a large stock pot or Dutch oven over medium heat. Add the kielbasa and cook, undisturbed, until browned and crisp, about 2 minutes per side. Transfer to a plate.
  
• Heat the remaining 1 tablespoon oil in the same pot over medium heat. Add the beef in a single piece and sear, undisturbed, until browned, about 3 minutes. Flip and sear the other side until browned, about 2 to 3 minutes. Break the block into 4 pieces and continue to cook for another minute or so, then break into small crumbles. Transfer the meat to a plate–don’t worry if it’s not cooked through.
  
• If the pot is dry, add another drizzle of olive oil. Add the onions, carrots, and bell pepper and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic, chili powder, cumin, and salt, and cook for 1 minute, until fragrant.
  
• Add about 1 cup of the broth and scrape up any browned bits on the bottom of the pot. Add the remaining broth and tomatoes, along with the beef and any juices that have collected, the kielbasa, potatoes, and beans.
  
• Bring to a simmer, reduce the heat to low to maintain a simmer, and cook for 12 to 15 minutes, until the potatoes are tender.
• Add the frozen peas and corn and cook until bright green, 1 to 2 minutes. Serve hot, garnished with cilantro.
  

Notes

• TO STORE: Transfer cowboy stew to an airtight container and store in the refrigerator for up to 3 days.
• TO REHEAT: Reheat the stew on the stovetop over medium heat, stirring occasionally, until warmed through. You can also reheat in the microwave.
• TO FREEZE: Transfer the stew to a freezer-safe container or freezer bag. Freeze for up to 3 months; thaw overnight in the refrigerator before reheating. (Note that potatoes don’t freeze very well, so they will be a bit mealy afterwards. Since they’re not the main ingredient here, it’s not that noticeable.)

Nutrition

Serving: 1(of 8) | Calories: 445kcal | Carbohydrates: 39g | Protein: 28g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 67mg | Potassium: 1.462mg | Fiber: 9g | Sugar: 8g | Vitamin A: 3.52IU | Vitamin C: 53mg | Calcium: 97mg | Iron: 5mg

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Sloppy Joes are a nostalgic family favorite. My version sneaks in extra veggies for a little extra nutrition without sacrificing that kid-friendly sweet-and-tangy flavor. Stash a batch of the filling in your freezer for easy last-minute dinners!

The tastiest Sloppy Joes, ever!

My Sloppy Joe recipe tastes just like the sandwiches you enjoyed as a kid. Sweet, tangy, beefy, tomato-y, and messy but WORTH IT. 

But adding shredded carrots or sweet potatoes makes the classic even better.

Not only does it inject some more nutrients into your Sloppy Joes, it also adds sweetness since these veggies are naturally sweet. And that means you don’t need as much sugar.

• Other than those veggie additions, this is a classic recipe for Sloppy Joes, made with everyday ingredients.
• It’s also fantastic for meal prep. Cook the filling in advance and refrigerate it for a few days, or freeze it for up to 3 months.
• Serve up these Sloppy Joes with a side of Homemade Fries and you’ve got a kid-friendly dinner that you’ll actually enjoy too. (Because one can only make so many chicken nuggets and boxes of mac and cheese a week.)

Key Ingredients

You’ll find the full list of ingredients in the recipe card below, but here’s a quick overview of the key players.

• Onion and Bell Pepper. The usual veggies! Onion and bell pepper (either green or red) add flavor and a little bit of texture.
• Carrots or Sweet Potato. The sneaky veggies! Shredded carrots or sweet potato practically melt into the filling. No one will suspect!
• Lean Ground Beef. I used 90%. Although I haven’t tested it myself, I think ground turkey would also work well.
• Seasonings. Chili powder, kosher salt, garlic powder, and ground mustard.
• Tomato Paste. This adds a robust tomato flavor, along with a little umami.
• Ketchup. To bring the sweet and tangy.
• Worcestershire Sauce. Another umami bomb! This adds lots of depth to the sauce.
• Brown Sugar. You can use light or dark.
• Red Wine Vinegar. Feel free to swap in apple cider vinegar if you’d like.
• For Serving. Hamburger Buns and sliced cheddar, pepper Jack, or American cheese if you’d like. Tangy pickled veggies are also fab on Sloppy Joes—try my Easy Refrigerator Pickles, Pickled Jalapeños for some zip and zing, or Pickled Red Onions.

How to Make Sloppy Joes

• Cook the Vegetables. Heat the oil in a skillet and cook the onion and pepper until softened, then add the sweet potato or carrot and cook that until it softens too.
• Add the Meat and Seasonings. Add the ground beef, chili powder, salt, garlic powder, and mustard to the skillet and cook, breaking apart the beef as you go. 
• Add the Tomato Paste. Once the beef is browned, add the tomato paste and cook until it darkens. It sounds like a small thing, but it’s a small thing that makes a big difference! When you cook the tomato paste, it caramelizes and develops the flavor to make your Sloppy Joes extra delish.
• Make It Saucy. Stir together the ketchup, Worcestershire, brown sugar, vinegar, and water, then add this to the skillet too.
• Simmer. Cook until the Sloppy Joe mixture reaches your desired consistency, then spoon onto buns, top as desired, and ENJOY!

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Sloppy Joes Recipe

A sweet-and-tangy ground beef filling piled inside hamburger buns, this sloppy joes recipe is made with pantry ingredients. A nostalgic family favorite!

Course Dinner, Main Course

Cuisine American

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 6 sandwiches (1/2 cup filling each)

Calories 179kcal

Author Erin Clarke / Well Plated

Ingredients

For the Filling:

• 1 tablespoon extra virgin olive oil
• 1 small yellow onion finely chopped (about 1 cup)
• 1 small green or red bell pepper 1/4-inch diced (about 1 cup), optional
• 1 cup shredded carrots or sweet potato
• 1 pound lean ground beef I used 90%
• 2 teaspoons chili powder
• 1 teaspoon kosher salt
• 1 teaspoon garlic powder
• ½ teaspoon ground mustard
• 1 tablespoon tomato paste
• ½ cup ketchup
• 2 tablespoons Worcestershire sauce
• 1 tablespoon brown sugar
• 1 teaspoon red wine vinegar
• ¾ cup water

For Serving:

• Hamburger buns
• Sliced cheddar, pepper Jack, or American cheese optional

Instructions

• In a large skillet, heat the oil over medium. Add the onion and pepper. Cooking, stirring every few minutes, for 5 minutes. Add the sweet potato and cook until it softens and cooks down, about 3 minutes more.
  
• Add the beef, chili powder, salt, garlic powder, and mustard. Cook, breaking apart the beef, until it is browned and fully cooked through and the veggies have completely softened, about 6 to 8 minutes.
  
• Add the tomato paste and cook, stirring constantly, for 1 full minute.
  
• In a large liquid measuring cup with a spout or a bowl, whisk together the ketchup, Worcestershire sauce, brown sugar, vinegar, and water.
  
• Pour the mixture over the beef. Let simmer, stirring occasionally, until it’s thickened to your liking, about 5 minutes.
  
• To serve, spoon the mixture over the bottom buns. Add a slice of cheese (if desired) followed by the top bun. Enjoy immediately.

Video

Notes

• TO STORE: Transfer the leftover filling to an airtight container and refrigerate for up to 4 days.
• TO REHEAT: Warm in a skillet set over medium-low heat or in the microwave.
• TO FREEZE: Freeze flat in a freezer bag with the air pressed out or in an airtight container. The filling will keep up to 3 months in the freezer; thaw in the refrigerator before reheating.
• Nutritional information calculated without cheese and bun.

Nutrition

Serving: 1(of 6) | Calories: 179kcal | Carbohydrates: 13g | Protein: 17g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 47mg | Potassium: 520mg | Fiber: 1g | Sugar: 9g | Vitamin A: 3955IU | Vitamin C: 14mg | Calcium: 34mg | Iron: 3mg

What to Serve With Sloppy Joes

• Fries. Veg it up with Zucchini Fries or keep it classic with Steak Fries.
• Chips. You can buy a bag of chips or go the extra mile and make Air Fryer Potato Chips or Air Fryer Spicy Dill Pickle Chips.
• Salad. My Healthy Potato Salad is always a favorite, or try this Three Bean Salad.

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Ground Beef Enchiladas are a Tex-Mex classic, ready to please the whole family with a meaty filling, plenty of cheese, and all your favorite toppings. Bonus: this is the perfect make-and-freeze dinner recipe too, so you might want to make double!

Ground beef makes enchiladas extra satisfying!

There are endless ways to do enchiladas, from Green Chile Chicken Enchiladas to Vegetarian Enchiladas and Instant Pot Chicken Enchiladas, but if you’re looking for the version that packs max satisfaction, without a doubt it’s these ground beef enchiladas. 

• Ground beef is one of the most versatile, affordable proteins, and it cooks fast. I like to buy it in bulk, then freeze in 1-pound increments so I can whip up any of these Quick and Easy Ground Beef Dinner Ideas.
• Like Ground Beef Quesadillas, the spiced ground beef filling is always a crowd-pleaser, especially with picky eaters. Kids who gobble up Ground Beef Tacos will love these enchiladas too!
• Not only are these beef enchiladas easy to make, they’re also fantastic for meal prep and for freezing. If you’re looking for that go-to recipe to make for your friends and neighbors when they have a new baby or are feeling under the weather, look no further: this is the ONE.

Key Ingredients

You’ll find the full list of ingredients in the recipe card below, but here are some of the most important.

• Enchilada Sauce. I use my Homemade Enchilada Sauce, which is super easy to make. I love storing batches of in the freezer so I have it on hand when I need it! That said, canned is totally fine too.
• Ground Beef. I use lean ground beef to keep the enchiladas from getting overly greasy.
• White Onion. White onion is more pungent than yellow or red, but if you have either of those on hand, you can use those instead.
• Garlic. I use fresh garlic instead of garlic powder for a sassier garlic flavor.
• Jalapeño Pepper. If you’re cooking for kids or picky eaters, you can scale this down or leave it out. You can then serve the enchiladas with Pickled Jalapeños or hot sauce for those who want to add some heat.
• Seasonings. Chili powder, cumin, and oregano make the ground beef taste like taco meat, without the taco seasoning packets.
• Sharp Cheddar Cheese. Cheddar is the most common choice for Tex-Mex ground beef enchiladas, but you can use a Mexican blend or Monterey Jack if you prefer, or pepper jack for a little kick.
• Corn Tortillas. The traditional tortilla for making enchiladas. While you can use flour tortillas, they end up absorbing the enchilada sauce and can take on a weird, bloated texture. Be warned!
• Toppings. Like green onions, cilantro, sour cream or Greek yogurt, sliced avocado, Guacamole, and whatever you like on your enchiladas!

My Tips for Perfect Ground Beef Enchiladas

• Shred Your Own Cheese. It’s meltier and gooey-er, and you’ll get the most epic cheese pulls. Bags of shredded cheese from the grocery store are treated with an anti-clumping agent that makes it not as melty.
• Don’t Skip Warming the Tortillas. Cold or room temperature corn tortillas are likely to tear when you roll them up. Warming them in the oven is less cumbersome than heating them one at a time, and they’ll be nice and pliable for rolling into tasty beef enchiladas.
• Roll Them Tight. You want the enchiladas to be round, not flat and oblong. So roll them tight and then crowd them close together in the pan to keep them from unrolling.
• Get a Head Start. You can assemble these ground beef enchiladas a day ahead of time. Just keep them in the fridge until you’re ready to eat, then let them sit at room temperature while you preheat the oven.

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Ground Beef Enchiladas

With a meaty filling and lots of cheese, these easy ground beef enchiladas are a guaranteed hit. Great for freezing and meal prep too!

Course Main Course

Cuisine Mexican

Prep Time 30 minutes minutes

Cook Time 15 minutes minutes

Total Time 45 minutes minutes

Servings 4 -6 servings (16 enchiladas)

Calories 492kcal

Author Erin Clarke / Well Plated

Ingredients

• 15 ounces Homemade Enchilada Sauce or 1 (15-ounce) can enchilada sauce
• 1 tablespoon canola oil or similar neutral cooking oil, plus additional as needed
• 1 pound lean ground beef
• 1 medium white onion diced
• ¾ teaspoon kosher salt
• ¼ teaspoon ground black pepper
• 3 cloves garlic minced
• 1 jalapeño pepper seeds and membranes removed, finely chopped
• 3 tablespoons chili powder
• 1 ½ teaspoons ground cumin
• 1 teaspoon dried oregano
• 1 ½ cups shredded sharp cheddar cheese divided
• 16 corn tortillas
• Nonstick cooking spray
• Chopped green onions and cilantro for serving
• Sour cream or plain Greek yogurt for serving

Instructions

• Place a rack in the center of your oven and preheat to 400°F. Spread ½ cup of the sauce in a thin layer in the bottom of a 9×13-inch baking dish.
• In a large skillet, heat the oil over medium high. Once it’s hot and shimmering, add the ground beef, onion, salt, and pepper. Cook, breaking apart the meat with a wooden spoon, until it’s browned and nearly cooked through, about 5 minutes.
  
• Add the garlic, jalapeno, chili powder, cumin, and oregano. Cook for 2 minutes, until the spices and garlic are very fragrant and no pink remains. Taste and adjust the salt and pepper as desired. Remove from the heat. Stir in ¾ cup of the cheese
  
• Coat a rimmed baking sheet with nonstick spray and spread the tortillas into an even layer on the sheet (it’s fine if they overlap). Coat tops lightly with nonstick spray. Pop into the oven and bake for 5 minutes, until the tortillas are warm and pliable.
  
• Assemble the enchiladas: Once you can handle the tortillas safely, spread about ¼ cup of the beef filling down center of each tortilla. Roll the tortilla tightly like a sleeping bag around filling, then place seam side down in dish. Repeat, creating two long rows of 7 enchiladas each (snuggle them in close).
  
• Pour the remaining sauce over the top, spread around a bit with the back of a spoon, then sprinkle with the remaining ¾ cup cheese. Bake until the enchiladas are hot and bubbly, 15 to 20 minutes. Sprinkle generously with the green onions and cilantro. Let cool a few minutes before serving with sour cream.
  

Notes

• TO STORE: Store leftovers in an airtight container for 3 to 4 days.
• TO FREEZE: Freeze wrapped tightly in casserole dish or transfer smaller portions to an airtight container. Store in the freezer for up to 2 months; thaw in the refrigerator before reheating.
• TO REHEAT: Warm in a casserole dish covered with foil in a 350ºF oven until the enchiladas are completely heated through. The microwave also works.

Nutrition

Serving: 1(of 4) | Calories: 492kcal | Carbohydrates: 63g | Protein: 33g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 70mg | Sodium: 1581mg | Potassium: 782mg | Fiber: 11g | Sugar: 10g | Vitamin A: 2547IU | Vitamin C: 9mg | Calcium: 141mg | Iron: 6mg

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If you like your quesadillas cheesy with a little extra satisfaction, these Ground Beef Quesadillas deserve a spot on your menu! They’re easy to make and PACKED with big flavor and meatiness. The whole family will LOVE this weeknight-friendly recipe.

An easy dinner your whole family will devour!

You know how everyone runs to the table on Tuesday when you’re making Ground Beef Tacos for dinner? These ground beef quesadillas have the same effect. (Yes, Ben did run to the table when I set them out.)

• Whether they’re classic cheese quesadillas, Mushroom Quesadillas or my Chicken Quesadilla Recipe, quesadillas are a little like tacos in that they’re a universal crowd-pleaser and come in a tortilla. But add ground beef and they’re not just cheesy, they pack in lots of protein to make them super satisfying (so do Ground Beef Enchiladas)!
• The ground beef is browned with chili powder, cumin, garlic powder, and tomato paste, giving it Tex-Mex taco filling vibes. 
• These are not thin, wimpy quesadillas. They are THICK. I added as much cheese and beef as I could without making the quesadillas impossible to flip.

Serve these with Guacamole, sour cream, and Salsa Roja, then dig in!

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Ground Beef Quesadillas

These ground beef quesadillas are packed with cheese and meat to make them extra satisfying. Easy to make and done in under 30 minutes!

Course Main Course

Cuisine Mexican

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 4 quesadillas

Calories 492kcal

Author Erin Clarke / Well Plated

Ingredients

For the Ground Beef Quesadillas:

• 1 tablespoon olive oil
• 1 pound lean ground beef
• 1 tablespoon tomato paste
• 1 ½ tablespoons chili powder
• 1 teaspoon ground cumin
• ½ teaspoon garlic powder
• ½ teaspoon kosher salt
• ¼ teaspoon ground black pepper
• ¼ cup water
• 2 cups shredded cheese divided – use Monterey jack, pepper jack, Mexican blend cheese, or a mix
• 4 large whole wheat tortillas or tortillas of choice
• Oil, butter, or nonstick spray for cooking the quesadillas

Toppings (Optional):

• Sour cream or plain Greek yogurt
• Guacamole
• Salsa
• Chopped fresh cilantro

Instructions

• In a large skillet, heat the oil over medium-high heat. Add the ground beef. Let it sizzle in a single piece for 2 minutes (getting a little crust on the bottom makes it easier to break up), then with a wooden spoon, sturdy heatproof spatula, or meat chopper, being to break it into small pieces.
  
• Add the tomato paste, chili powder, cumin, and garlic powder. Stir continuing to break the meat into small pieces. Continue cooking until the beef is browned and cooked through. This process will take 5 to 7 minutes. Pour in the water and stir, scraping up any stuck on bits. Remove from the heat.
  
• For each quesadilla, top half of a tortilla with 1/4 cup cheese. Spread one-quarter of the beef over the top (it will seem like a lot but we don’t want a skimpy beef quesadilla). Top with another 1/4 cup cheese.
  
• In a large nonstick skillet, melt a little butter (or coat with cooking spray; you can also leave it uncoated if the skillet is nonstick; personally I find a little butter totally worth it for the flavor and crispiness). Swirl to coat the pan, then carefully place 1 quesadilla the pan so the folded edge runs down the center. Lay a second quesadilla down beside it facing the opposite direction so it fits in the skillet nicely.
• With the back of a spatula, gently press down on the tops of the quesadillas to flatten them (if some of the cheese oozes out, even better! it will become crisp and YUM). Cook on the first side until golden and crisp, adjusting the heat as needed so the quesadillas brown but do not burn, about 4 minutes.
• Carefully flip and cook the other side for about 2 minutes more, until both sides are a lightly crisp golden brown.
  
• Let the quesadillas cool on a cutting board for a few minutes (or place on a wire rack set atop a baking sheet and keep warm in a 200 degrees F oven while you finish the remaining batches). When ready to serve, with a sharp knife or pizza cutter, slice into 3 or 4 pie-shaped wedges. Enjoy hot with toppings.

Notes

• TO STORE: Refrigerate leftover filling in an airtight container for up to 4 days, or wrap assembled and cooked quesadillas in foil and refrigerate them for 2 to 3 days.
• TO REHEAT: Heat quesadillas in a nonstick skillet over medium heat to warm the filling and recrisp the outsides.
• TO FREEZE: Leftover filling can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.

Nutrition

Serving: 1(of 4) | Calories: 492kcal | Carbohydrates: 27g | Protein: 43g | Fat: 24g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.4g | Cholesterol: 105mg | Potassium: 559mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1286IU | Vitamin C: 1mg | Calcium: 753mg | Iron: 5mg

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Trying to get more protein in your day? This viral Ground Beef Cottage Cheese Bowl recipe is the tastiest way to do it! Savory taco-seasoned ground beef, roasted sweet potatoes, cottage cheese, hot honey, and avocado make for a surprising but super delicious combination that’s ultra satisfying.

The protein-packed meal bowl that’s taken the internet by storm.

I’ve been trying out a lot of viral high protein recipes lately, from Protein Ice Cream to Cottage Cheese Eggs. But these ground beef cottage cheese bowls are the one I make most!

• With 46 grams of protein per serving, healthy fats from avocado, and fiber from the sweet potatoes, this ground beef bowl recipe is hearty and packed with the GOOD stuff.
• The avocado and cottage cheese add a fantastic creaminess to these bowls, and the drizzle of hot honey makes it delectable! (The cottage cheese, hot honey, and avocado combo has made its way into my regular snack rotation. To save money, I use my own Hot Honey Recipe!)
• The ground beef is tender and juicy, with tomato paste, onion, and Tex-Mex spices to make it taste a little bit like Ground Beef Tacos and Ground Beef Quesadillas.
• The sweet potatoes are caramelized and crispy on the edges, with a more concentrated sweet, earthy flavor.

Put it all together and you have a scrumptious, protein-packed meal!

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Ground Beef Cottage Cheese Bowl

Ground beef cottage cheese bowls are loaded with protein and great for meal prep. Hot honey, avocado and sweet potatoes make them DELISH!

Course Dinner, Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 3 servings

Calories 559kcal

Author Erin Clarke / Well Plated

Ingredients

For the Sweet Potatoes:

• 2 medium sweet potatoes cut into 1/2-inch cubes
• 1 ½ tablespoons olive oil
• ½ teaspoon kosher salt
• ¼ teaspoon ground black pepper

For the Beef:

• 1 tablespoon olive oil
• 1 pound lean ground beef
• 1 red onion diced
• 1 tablespoon tomato paste
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• ½ teaspoon garlic powder
• ½ teaspoon kosher salt
• ¼ teaspoon ground black pepper

For Serving:

• ¾ cup Cottage cheese
• Hot Honey
• Avocado
• Red pepper flakes

Instructions

• Roast or air fry the sweet potatoes: If roasting in the oven, preheat to 400°F (if using an air fryer, no need to preheat). In a medium bowl, toss the sweet potatoes with the oil, salt, and pepper. Transfer to the air fryer basket, or spread onto a rimmed baking sheet in an even layer. Air fry at 400°F for 12 minutes, shaking the basket a few times throughout, until the potatoes are tender and darkening at the edges (or roast in the oven for 15 to 20 minutes, flipping halfway through).
• Brown the beef: Heat a large skillet over medium-high heat. Add the oil. Once the oil is hot, add the beef, onion, tomato paste, chili powder, cumin, garlic powder, salt, and black pepper. Cook, using a sturdy wooden spoon or heatproof spatula to break up the beef. Continue browning until the beef is cooked through, about 7 minutes.
• Assemble the bowls: Make a bed of sweet potatoes on your plate. Top with a scoop of the beef, a generous scoop of cottage cheese, sliced avocado, a big drizzle of hot honey, and sprinkle of red pepper flakes. Enjoy immediately.

Notes

• TO STORE: Refrigerate the ground beef and sweet potatoes in one container and the rest of the components in a separate container. The beef and potatoes will last up to 3 days in the refrigerator.
• TO REHEAT: Warm the ground beef and sweet potatoes in a nonstick skillet or in the microwave.

 

Nutrition

Serving: 1bowl with 1/3 cup of cottage cheese | Calories: 559kcal | Carbohydrates: 47g | Protein: 46g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 97mg | Potassium: 1407mg | Fiber: 8g | Sugar: 12g | Vitamin A: 27727IU | Vitamin C: 8mg | Calcium: 144mg | Iron: 6mg

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Hearty, creamy, and cheesy Ground Beef Pasta is the kind of weeknight meal everyone can agree on! There will be no dinnertime battles when this easy one-skillet pasta recipe is on the menu.

One-pan pasta for the win!

I always love when I can make pasta for dinner and not have to cook the pasta, protein and veggies, and sauce separately. 

Like my Homemade Hamburger Helper and Taco Pasta, this ground beef pasta comes together in a single skillet, because we have more important things to do than wash a bunch of pots after dinner. (Or your Netflix queue is calling your name. Also valid!)

But this recipe is more than just speed and ease:

• The ground beef makes this recipe hearty and satisfying, with spaghetti and meatball vibes but much more meat in every bite.
• I add carrots to the sauce, which adds a layer of flavor (with the onion, we’ve got two-thirds of a mirepoix here!), a touch of sweetness, and some veggie goodness. 
• Whole wheat pasta works in some extra whole grain magic and I love their earthier flavor with the sauce for this recipe. 
• And then there’s a touch of cream cheese, which makes this ground beef pasta creamy and rich without being heavy.

Put it all together and this is the kind of recipe that will find a permanent spot in your weeknight rotation!

My Tips for Perfect Ground Beef Pasta

• Don’t Use Fat-Free Cream Cheese. Reduced-fat cream cheese isn’t all that different from full-fat, so it’s a swap I often make to lighten up a recipe. But fat-free cream cheese is a different beast entirely, with a flavor and texture that pales in comparison to the original. Stick with reduced-fat or full-fat here!
• Soften the Cream Cheese. On the topic of cream cheese! You’ll want to let it come to room temperature so it melts quickly and smoothly when you add it to the sauce. I take it out just before starting the recipe. Cut it into pieces while it’s still cold, then let it soften.
• Let the Tomato Paste Darken. A simple trick when cooking with tomato paste is to cook it until it gets dark and browned; this caramelizes the sugars from the tomatoes, reduces the acidity, and adds an umami element to the sauce. Don’t rush this step!
• Add More Water if Needed. The idea behind one-pan pasta is that you add extra liquid to the sauce and the pasta absorbs it and becomes tender. But sometimes the pasta will absorb all that liquid and it’s not fully tender yet—when that happens, add more water. Don’t add more broth, or your ground beef pasta will end up overly salty.

How to Make Ground Beef Pasta

Cook the Veggies. Brown them in a Dutch oven with the oil to build a base of flavor for the sauce. Stir in the garlic and Italian seasoning and cook until fragrant.

Add the Beef. Break it up as it cooks, letting it brown completely.

Build the Sauce. Stir in the tomato paste and cook until it darkens, then pour in the broth and deglaze the pan. Stir in the tomato sauce and water.

Add the Pasta. Bring the liquid to a boil, then stir in the pasta. Cook until it reaches al dente.

Finish. Stir in the cream cheese, then once that’s incorporated, add the Parmesan and parsley. Season to taste and ENJOY!

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Ground Beef Pasta

Hearty, creamy, and cheesy, this easy one-pan ground beef pasta recipe is a delicious weeknight dinner everyone can agree on!

Course Main Course

Cuisine American

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 4 servings

Calories 713kcal

Author Erin Clarke / Well Plated

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 large yellow onion cut into 1/2-inch dice
• 2 medium carrots scrubbed and cut into 1/4-inch dice
• 1 ½ teaspoons kosher salt
• ½ teaspoon ground black pepper
• 6 garlic cloves minced (about 2 tablespoons)
• 1 tablespoon Italian seasoning
• ¼ teaspoon red pepper flakes
• 1 pound lean ground beef (I used 93% lean)
• 2 tablespoons tomato paste
• 1 (14-ounce) can reduced sodium beef broth
• 1 (14-ounce) can tomato sauce
• 8 ounces whole wheat elbow mini shells, or similar short pasta
• 2 ounces reduced-fat cream cheese Neufchatel, at room temperature, cut into a few pieces
• ¼ cup freshly grated Parmesan
• 3 tablespoons chopped fresh parsley

Instructions

• Heat a Dutch oven or similar large, sturdy pot over medium-low heat. Add the oil onion, carrot, salt, and pepper. Let cook until the onion turns brown and soft, about 10 minutes (don’t shortcut this step; it builds a lot of flavor).
  
• Add the garlic, Italian seasoning and red pepper flakes. Let cook just until fragrant, about 30 seconds.
• Increase heat to medium-high and add the ground beef. With a wooden spoon, sturdy spatula, or better yet a meat chopper, break the meat into small pieces. Continue to brown, stirring periodically, until the meat is browned and cooked through, about 6 minutes.
  
• Add the tomato paste. Cook, stirring constantly, for 2 minutes.
  
• Pour in the beef broth. Scrape up any browned bits stuck to the pan.
  
• Add the tomato sauce. Fill up the empty sauce can halfway with water then pour it into the pot. Stir to combine. Increase the heat to high and bring to a boil.
• Once the liquid is at a strong boil (not just simmering at the edges), stir in the pasta. Cook until al dente according to package instructions (I find I need to add a few more minutes for the right texture in this recipe), stirring often and scraping a spoon along the bottom of the pan to keep it from sticking. If at any point the pasta becomes too dry, add more water as needed.
  
• Remove the pan from the heat. Add the cream cheese. Stir until it’s melted and smoothly combined. Stir in the parmesan and half the parsley. Taste and adjust seasoning as desired. Enjoy hot, with additional parsley and Parmesan on top.
  

Notes

• TO STORE: Refrigerate leftovers in an airtight storage container for up to 3 days. 
• TO REHEAT: Warm up leftovers on the stovetop over medium-low heat or in the microwave. 
• TO FREEZE: Freeze leftovers in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating. 

Nutrition

Serving: 1(of 4) | Calories: 713kcal | Carbohydrates: 128g | Protein: 22g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 128mg | Potassium: 1043mg | Fiber: 5g | Sugar: 50g | Vitamin A: 6262IU | Vitamin C: 18mg | Calcium: 265mg | Iron: 7mg

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With Tex-Mex vibes and serious protein (39 grams per serving!), these Steak Bowls are guaranteed to satisfy. Juicy steak with a zippy corn avocado salsa over a bed of cilantro lime rice, they’re a super satisfying lunch or dinner.

Meal bowls for the win.

I am all about that meal bowl life. They’re more satisfying than a salad, they cover all your nutritional bases, and they’re great for meal prep. While Burger Bowls, Burrito Bowls, and Sushi Bowls are all in my regular rotation, these steak bowls have been on frequent repeat lately.

They start with tender sirloin steaks marinated in lime juice and Tex-Mex spices. The steak is piled atop fluffy Cilantro Lime Rice and arugula, and the whole thing is finished with a corn avocado salsa. Don’t let the name fool you though—it’s not just corn and avocado, but also black beans (more protein!), feta, and tomatoes for lots of color and flavor.

Steak bowls for life.

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Steak Bowls

With juicy steak, fluffy cilantro lime rice, arugula, and corn avocado salsa, these steak bowls are an easy, flavorful meal that satisfies!

Course Dinner, Main Course, Salad

Cuisine American

Prep Time 15 minutes minutes

Cook Time 22 minutes minutes

Total Time 40 minutes minutes

Servings 4 bowls

Calories 660kcal

Author Erin Clarke / Well Plated

Ingredients

For the Steak:

• 2 (8-ounce) sirloin steaks
• 1 tablespoon extra-virgin olive oil
• Zest and juice of 1 medium lime
• ½ teaspoon ground chipotle chili powder
• ½ teaspoon garlic powder
• ¼ teaspoon ground cumin
• ½ teaspoon kosher salt
• 1 tablespoon canola oil for cooking the steaks

For the Rice:

• ¾ cup long grain rice I used Jasmine
• 1 ¼ cups water or broth
• Pinch kosher salt omit if using broth
• 1 lime zest and juice
• ⅓ cup chopped fresh cilantro

For the Avocado Corn Salsa:

• 1 (15-ounce) can reduced sodium black beans rinsed and drained
• 1 cup corn kernels fresh or frozen and thawed
• 1 pint cherry or grape tomatoes quartered (about 2 cups)
• 1 medium ripe avocado diced
• ¼ cup diced red onion
• ¼ cup crumbled feta cheese
• ¼ cup chopped fresh cilantro
• 1 tablespoon extra virgin olive oil
• 1 tablespoon freshly squeezed lime juice
• ¼ teaspoon kosher salt
• 2 cups arugula

Instructions

• For the steaks: Preheat the oven to 425°F. With paper towels, pat the steaks dry and place in a shallow dish or bowl that will hold them snugly. In a medium bowl, combine the olive oil lime zest (zest it directly into the dish), lime juice, garlic, chipotle powder, cumin, and salt. Pour over the steaks and turn several times so they are evenly coated. Set aside and let rest for 15 minutes to marinate and come to room temperature. (No need to rinse the bowl you used for the marinade.)
  
• For the rice: Rinse the rice well. Add it to a medium saucepan with the water and and salt. Bring to a boil uncovered, reduce the heat to low until you have a gentle simmer, then cover and reduce the heat to low. Let gently simmer for 12 minutes, then remove from the heat. Let steam 10 minutes, covered. While the rice is still warm, stir in the lime zest (zest it directly over the pan), lime juice, and cilantro. Set aside until ready to serve. (NOTE: if you use a different kind of rice than Jasmine, refer to your package for cooking times.)
  
• Cook the steak: Heat a large cast-iron skillet (or similar sturdy, oven-safe skillet) over medium-high heat. Once it's good and hot, add the canola oil. Sear the steaks on the first side until you have a nice crust, 2 to 3 minutes. Flip and cook on the other side for 2 minutes. Immediately transfer to the oven and bake until the steaks reach an internal temperature of 130°F to 135°F for medium rare (or 140°F to 145°F for medium), about 5 to 7 minutes more. Transfer to a cutting board and let rest 10 minutes.
  
• While the steaks rests, make the salsa. To the bowl you used for the steak marinade, add the corn, beans, tomatoes, avocado, onion, feta, and cilantro. Drizzle with the oil and lime juice and sprinkle with the salt. Stir to combine. Taste and adjust the seasoning as desired.
  
• To serve, thinly slice the steak. Fill your bowl with the rice, a handful of arugula, the steak, and salsa (I put the rice on one-third of the bowl, the arugula down the center, and the salsa on the other side, then lay the steak slices on top of the arugula). Serve with additional cilantro and a squeeze of lime juice to taste.

Notes

• TO STORE: If possible, refrigerate the different components separately. Otherwise, store the leftovers in an airtight container for 1 to 2 days.
• TO REHEAT: Warm up the leftovers in the microwave or in a skillet set over medium heat.

Nutrition

Serving: 1(of 4) | Calories: 660kcal | Carbohydrates: 70g | Protein: 39g | Fat: 27g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Trans Fat: 0.01g | Cholesterol: 78mg | Potassium: 1473mg | Fiber: 14g | Sugar: 6g | Vitamin A: 1038IU | Vitamin C: 45mg | Calcium: 170mg | Iron: 6mg

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