10 Must-Try Ground Beef Recipes: From Classic to Creative

10 Deliciously Versatile Ground Beef Recipes – From Comfort Classics to New Flavorful Twists!

10 Must-Try Ground Beef Recipes

Ground beef is a staple ingredient that’s affordable, versatile, and always satisfying. Whether you’re looking for a quick weeknight dinner, a nostalgic comfort food classic, or a hearty meal that feeds a crowd, these must-try ground beef recipes have you covered! We’ve categorized them to help you find the perfect dish based on what you're craving—one-pot meals, Mexican-inspired favorites, nostalgic family classics, and easy pasta dishes.

Each of these recipes is packed with bold flavors, simple ingredients, and easy-to-follow steps, making them perfect for home cooks of all skill levels. From rich and creamy Cheeseburger Soup to the ultimate comfort of Shepherd’s Pie and Mom’s Goulash, these dishes prove that ground beef can be transformed into something truly delicious with minimal effort.

With easy prep and delicious results, these recipes are perfect for busy weeknights, meal prep, or when you just need a reliable, comforting meal. No matter what you choose, you're guaranteed to get a dish that’s full of flavor and sure to become a family favorite! Which one will you try first?

Recipe Categories

🥘 One-Pot & Skillet Comfort Classics

🌯 Easy & Flavorful Mexican-Inspired Dishes

🍲 Nostalgic & Family Favorites

🍝 Pasta Dishes for Easy Dinners

---

🥘 One-Pot & Skillet Comfort Classics

        (Quick, hearty meals with easy cleanup!)

• Lasagna Soup – All the rich, cheesy goodness of classic lasagna in an easy, one-pot soup! Perfect for a cozy, comforting meal without the layering.

• Chili Mac – A hearty, one-pot dish that combines the bold flavors of chili with creamy, cheesy mac and cheese for the ultimate comfort food mash-up.

• Ground Beef Stroganoff –  A quick and creamy twist on the classic, featuring tender ground beef in a rich, savory mushroom sauce served over noodles.

---

🌯 Easy & Flavorful Mexican-Inspired Dishes

        (Perfect for busy nights with bold flavors!)

• Easy Beef Wet Burritos – Hearty, cheesy, and smothered in a flavorful sauce, these wet burritos are an easy way to enjoy restaurant-style Mexican comfort food at home.

• Lighter Burrito Bowl – All the bold, zesty flavors of a classic burrito without the tortilla! A fresh, wholesome, and satisfying meal perfect for a healthier twist on Mexican night.

---

🍲 Nostalgic & Family Favorites

        (Comfort food that never goes out of style!)

• Shepherd’s Pie – A timeless comfort food classic with layers of savory ground beef, tender vegetables, and creamy mashed potatoes, baked to perfection.

• Old School Sloppy Joes – A nostalgic favorite featuring saucy, seasoned ground beef piled high on soft buns—messy, delicious, and always a hit!

• Mom’s Goulash – A hearty, one-pot meal with tender pasta, flavorful ground beef, and a rich tomato sauce, just like Mom used to make.

---

🍝 Pasta Dishes for Easy Dinners

        (Fast, satisfying meals everyone loves!)

• Quick Penne Pasta with Meat Sauce – A fast and satisfying dinner featuring perfectly cooked penne pasta smothered in a rich, savory meat sauce—perfect for busy nights.

• Cheeseburger Soup – A comforting, creamy soup inspired by the classic cheeseburger, with ground beef, cheese, and all the familiar flavors in a cozy bowl.

Quick and Easy Bruschetta Chicken Casserole

Quick and Easy Bruschetta Chicken Casserole is filled with tender chunks of chicken, fresh ripe juicy tomatoes, garlic, basil, and gooey cheese.  The tastiest and easiest weeknight casserole around!

 

Quick and Easy Bruschetta Chicken Casserole

Quick and easy throw-together meals are my thing right now.  If it can't be on the table in 30-45 minutes I don't even want to attempt it.  With a new puppy I'm all about simple and easy, yet tasty ingredients that pack a punch!  My Quick and Easy Bruschetta Chicken Casserole is that and more.

Tender bite sized pieces of chicken are stir fried then layers in a casserole dish along with fresh ripe tomatoes, garlic, seasonings, mozzarella cheese to meld in the oven. This makes the most heavenly sauce when baked.  Then top it with fresh basil.  Just 7 ingredients!  This is easy enough for a weeknight meal and packs a ton of flavor.  My husband totally raved about this dish, ate 2nds the first night and then took it the next day for lunch.  I love when that happens!  This one is a keeper!

Enjoy!

What Ingredients do I need?

• chicken breasts (boneless, skinless)

• Roma tomatoes - ripe ones

• garlic cloves 

• mozzarella cheese - buy a ball and grate it yourself for the best flavor

• dried oregano

• balsamic vinegar - you want a good quality one that has depth of flavor

• fresh basil - fresh is best for the most flavor punch

Substitutions and Variations

• Not tomato season? - buy Campari or cherry tomatoes that are ripe in the off season.

• Meat variation - use chicken thighs or chicken tenders cubed. 

• Ready-made suggestions -  Leftover sliced chicken or even rotisserie chicken sliced will work.  I would brown it in a skillet for just a minute or two to give it some more flavor.

• Cheese - leave off the cheese or substitute Monterey Jack or a little sprinkling of Parmesan 

Kitchen Tips and Notes

• Use an 8x8 pan or a casserole dish like these for this dish

• Use the freshest ingredients for the best flavor

HUNGRY FOR MORE? Subscribe to emails at the top of this page and follow along on Facebook,  and Pinterest for all of the latest updates.

Quick and Easy Bruschetta Chicken Casserole

serves 4

1 lb. chicken breasts, cut into bite-sized pieces
1 Tbsp olive oil
6 ripe Roma tomatoes, diced in medium chunks
3 garlic cloves, minced
1/3 - 1.2 cup shredded mozzarella cheese
1 tsp dried oregano
2 Tbsp balsamic vinegar
kosher salt and ground black pepper
fresh basil leaves, chopped



Preheat your oven to 375 degrees. In a large skillet, heat oil over medium-high heat. Add the chicken and season with sea salt and freshly ground black pepper. Stir fry the chicken, stirring often, until golden brown on the sides and almost cooked through.

Take an 8x8 baking/casserole dish and spray with cooking spray. Add the chicken to the dish. Top with tomatoes, oregano, and garlic. Stir to combine. Drizzle the balsamic vinegar over the mixture. Sprinkle with mozzarella cheese.

 
Bake in the oven uncovered for 15-20 minutes, until cheese is melted and sauce is bubbling. Garnish with fresh basil and serve.

Winter Wonder: Slow Cooker Salsa Verde Chicken Casserole

This Tex-Mex chicken casserole has the bold flavors of green chiles and salsa verde; plus it's made in the slow cooker for a one pot comfort meal!

 

Slow Cooker Salsa Verde Chicken Casserole

 

We had one heck of a storm over here in Southern California!  It rained to 3 days non-stop and we got about 8-11 inches of rain.  All the flooding and mudslides caused us to hunker down where it's dry and safe and think of all the comfort food dishes we could make to tide us over.  My slow cooker is one of my comfort food tools.  I love using it during the winter months.  So I wanted to share a Tex-Mex style chicken casserole that I made in the slow cooker.  It's sort of a cross between a green Enchilada casserole and a King Ranch Casserole.

Using the flavors of salsa verde, green chiles, and Latin flavors like cumin and cilantro you can make one zesty comfort meal.  You layer plain old tortilla chips, (they become soft when cooked and your base for the layers) a shredded chicken mix and and a layer of a salsa verde that's mixed with cream cheese to make it rich and creamy.  Set it and forget it in your slow cooker and then top it with some shredded cheddar cheese and some crunchy tortillas and dinner is served.  Excellent comfort food and really just a dump and go kind of meal.

Enjoy!

What Ingredients do I need?

• shredded chicken - (3 cups) buy a rotisserie chicken, use leftovers, poach your own, or make it in the instant pot like I did.

• cream cheese - I used Neufchatel cheese to reduce the fat and calories - block style

• salsa verde - 16 oz jar

• diced green chiles, mild, medium or hot depending upon your heat preference

• yellow onion

• cilantro - for garnish

• garlic

• cumin

• tortilla chips

• cheddar cheese - shredded

Substitutions and Variations

Protein: use shredded beef or pork for a different flavor

Add vegetables: sliced bell pepper (any color) or poblano pepper would work well. Add corn if you like.

Switch up the cheese:  use pepper jack or queso fresco

Base layer: use torn up corn tortillas instead of tortilla chips as your base layer. They will turn out the same.

Kitchen Tips and Notes

Shredded Chicken:  I cooked my chicken in the Instant Pot and then shredded it.  You could buy rotisserie chicken, or purchase already shredded chicken.  Or you could use leftover chicken.

Softened cream cheese:  Make sure to leave your cream cheese out for at least an hour to bring to room temperature.  It will need to be soft to mix with the salsa.

Leftovers will stay in the refrigerator for 3 days.

Time: Cook in the slow cooker on low for 4 hours or on high for 2 hours.

Toppings:  cheese and crumbled tortilla chips for extra crunch.

HUNGRY FOR MORE? Subscribe to emails at the top of this page and follow along on Facebook,  and Pinterest for all of the latest updates.

Slow Cooker Salsa Verde Chicken Casserole

serves 6

1 8 oz package cream cheese, softened to room temperature
1 16 ounce jar salsa verde
3 cups cooked shredded chicken
2 4 oz cans diced green chiles, undrained
½ cup yellow onion, diced
⅓ cup cilantro, chopped
3 cloves garlic, minced
1 teaspoon ground cumin
8 cups tortilla chips
1 cup shredded cheddar cheese 

Spray the lining of your slow cooker with non-stick cooking spray.  

In a large bowl stir together cream cheese and salsa verde until combined. Add the shredded chicken, chiles, onion, cilantro, garlic and cumin.  Stir until combined.

Layer 2 cups of the tortilla chips in the bottom of  the slow cooker. Top with one-third of the chicken mixture. Repeat layers two more times.

Cover; cook on low 4 hours or on high 2 hours. Top with shredded cheese and let stand 5 minutes or until cheese melts.  Serve in individual bowls or plates and top with the remaining tortilla chips (crunched if you like).

Halloween Dinner: Skillet Chicken Enchilada Casserole

My take on cheesy chicken enchiladas only requires one skillet for cooking and eliminates the all the stuffing and rolling! 

Skillet Chicken Enchilada Casserole

Weeknights call for quick meals and what could be better that a one pan meal where the cooking is all done in one pan and the clean up is a breeze.  Chicken Enchiladas are a favorite of ours but stuffing those tortillas takes extra time and on a weeknight I don't really want to bother.  This casserole type enchiladas have all the flavors but really is an easier assembly.  This would be perfect for your Halloween dinner or any weeknight meal this fall and winter.

For this meal I use my trusty cast iron skillet.  If you don't have one make sure to use and oven safe skillet and we will be starting this out on the stove and finishing it in the oven.  All the goodies from gooey cheese, soft tortillas, chicken, salsa, seasonings, and a large dose of veggies are covered with enchilada sauce and all mixed together in the same skillet.  It's heaven in a skillet!  You can add a side or rice and beans, or a side salad, but this is so loaded with veggies that it's pretty much a meal on it's own.

Enjoy!

What Ingredients do I need?

• fresh or frozen corn
• red bell pepper
• yellow onion
• fresh baby spinach
• cooked chicken breasts
• red enchilada sauce
• salsa
• corn tortillas
• cheddar cheese
• grape tomatoes
• cilantro

Substitutions and Variations

• Use shredded pork or beef
• Change up the vegetables - mushrooms, green chilies, anaheim chilies, black beans, mexicorn

Kitchen Tips and Notes

• For best results, refrigerate and freeze leftovers without the toppings and add them after reheating.
• Charring the veggies in a cast-iron skillet adds depth of flavor.
• To make ahead: Cook the vegetables up to 1 day ahead and refrigerate.

HUNGRY FOR MORE? Subscribe to emails at the top of this page and follow along on Facebook,  and Pinterest for all of the latest updates.

Skillet Chicken Enchilada Casserole

serves 6

2 tablespoons olive oil
1 cup fresh or frozen corn 
1 sliced red bell pepper
½ cup diced yellow onion
2 large handfuls baby spinach
2 cooked chicken breasts, shredded
8 oz can red enchilada sauce
1 cup prepared fresh salsa
8 corn tortillas, cut into 1-inch-thick strips
1 ½ cups shredded cheddar cheese
1 cup halved grape tomatoes
¼ cup chopped fresh cilantro


Preheat oven to 350°F.

Heat oil in a large cast iron or ovenproof skillet.  Add corn, bell pepper, and onion.  Cook, until charred, 7 to 10 minutes. Gradually add spinach in batches; cook, stirring frequently, until wilted, 1 to 2 minutes.

Stir in chicken, enchilada sauce, and salsa until combined. Gently stir in tortilla strips. Sprinkle with cheese. Transfer to the oven and bake until bubbly, about 15 minutes.

Top the casserole with tomatoes and cilantro.

Cinco de Mayo: Easy Chicken Enchilada Verde Casserole

Chicken Enchiladas Verde made into a casserole has all the Mexican flavors you crave, but is so easy you can make it on a weeknight!

Easy Chicken Enchilada Verde Casserole

With Cinco de Mayo around the corner and falling on a weeknight this year why not keep it simple yet still celebrate with all the Mexican flavors you love.  My Chicken Enchilada Verde Casserole is just that...easy.  With a combination of green salsa and green enchilada sauce, mixed with chicken, chiles, and cheese, you get the flavor punch and the ease of a quick meal.

This dish comes together fast and has crazy good flavor.  How can you go wrong with a saucy layered chicken and tortilla dish with melted cheese?  Sounds about perfect to me.

Enjoy!

What Ingredients do I need?

• green enchilada sauce
• salsa verde
• diced green chiles
• cooked shredded chicken breast
• spices: garlic powder, onion powder, dried oregano, chili powder, cumin
• corn tortillas
• Monterey Jack cheese

Substitutions and Variations

• Use light or dark or a combination of chicken.

• Use ground beef, turkey, or chicken instead.

• Switch out the green sauce for red.

• How about Pepper Jack cheese? or Top with Cotija cheese or Queso Fresco.

• Mince up Jalapenos and add them - or use jarred pickled jalapenos.

• Swap out the chiles for veggies like zucchini, mushrooms, or add black beans.

• Sprinkle fresh tomatoes on top.

• Dollop with sour cream or Mexican crema.

Kitchen Tips and Notes

• For the chicken: use leftover chicken, a rotisserie, or make your own shredded chicken by poaching it. (An instant pot comes in handy for this method)

• Shred your cheese from a block of cheese. Pre-shredded cheese are loaded with additives to keep it from clumping, plus they don't melt as well.

• Allow the casserole to sit for 10-15 minutes once removed from the oven.  This will allow the layers to set and will help with everything running all over the plate.

• Serve with Mexican rice or a green salad on the side.  

HUNGRY FOR MORE? Subscribe to emails at the top of this page and follow along on Facebook,  and Pinterest for all of the latest updates.

Easy Chicken Enchilada Verde Casserole

serves 4-6

10 oz can green enchilada sauce
6 oz salsa verde
4 oz diced green chiles
2 cups cooked shredded chicken breast
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried oregano
1/2 teaspoon chili powder
1/2 teaspoon cumin
salt & pepper to taste
7 corn tortillas, cut in half
1 cup Monterey Jack cheese, shredded

Preheat your oven to 350 degrees.  Spray an 8x8 pan with cooking spray and set aside.

In a medium bowl add the green enchilada sauce and the salsa verde and stir until combined.  In a small bowl add all the spices and stir until blended.  In another medium bowl add the chicken and the green chiles.  Sprinkle over the spice mix and toss with the chicken and chiles until coated.  

Spread 1/3 of the sauce mixture in the bottom of your prepared pan.  Lay 4-5 tortilla halves over the sauce covering most of the bottom of the pan.  Add 1/2 of the chicken mixture and top with 1/2 the cheese. Add another 1/3 of the sauce over the cheese.   Repeat with another layer of tortilla halves, chicken, cheese, and the remainder of the sauce.

Cover with foil and bake for 30-40 minutes.  Uncover and back for another 10 minutes.  Remove from the oven and allow to set up 10-15 minutes before cutting.

Southern Staple: Chicken and Biscuits

Chicken and Biscuits is a Southern staple that makes you feel like you are wrapped in a warm blanket.  Tender chunks of chicken and vegetables in a delicious sauce topped with a flaky biscuit.  It's the perfect winter meal!

Chicken and Biscuits

This Southern classic is usually a time-consuming effort, but with the help from a few high quality convenience items you can have this dish done in 1 hour!  This version utilizes Bisquick, to help with making the biscuits, and a rotisserie chicken.  The vegetables are  staples of mushrooms and peas along with leeks, which are a more delicate substitution for standard onions.  To jazz up the biscuits I've added Swiss cheese along with fresh thyme for a bit of a savory bite.

The sauce comes out rich and creamy and has loads of flavor to compliment the chicken and vegetables. Great comfort food in under and hour is heaven in my book.  Perfect for a Sunday dinner!

Enjoy!

What Ingredients do I need?

• Bisquick
• milk
• Swiss Cheese
• fresh thyme
• leeks
• white button mushrooms
• flour
• garlic
• low sodium chicken broth
• heavy cream
• rotisserie chicken
• frozen peas

Substitutions and Variations

• Use Gruyere cheese instead of Swiss

• Use leftover roasted chicken breasts or make your own shredded chicken in the Instant Pot (fresh chicken tastes the best)

• Use a yellow onion for the leeks

Kitchen Tips and Notes

• Buy a block of Swiss cheese and grate it yourself.  Pre-grated cheese is full of ingredients that keep it separated.  

• Par-baking the biscuits help them from getting gummy as thy would if baking fully with the chicken.  

HUNGRY FOR MORE? Subscribe to emails at the top of this page and follow along on Facebook,  and Pinterest for all of the latest updates.

Chicken and Biscuits

serves 6

1 1/2 cups Bisquick
3/4 cup milk
1 cup Swiss cheese, shredded
2 Tablespoons fresh thyme, chopped, divided
1/4 teaspoon pepper
3  Tablespoons canola oil
1 lb. leeks, white and light green parts, washed thoroughly and sliced thin
8 oz, white mushrooms, sliced
1/4 cup flour
3 cloves garlic, minced

2 1/4 cup low sodium chicken broth
1 cup heavy cream
3 cups shredded rotisserie chicken
1 cup frozen peas, thawed

Preheat the oven to 450 degrees.  Stir together Bisquick, milk, cheese, 1 Tablespoon of chopped thyme, and pepper together in a medium bowl.  Scoop out biscuit dough using a spoon to make about 9 drop biscuits and place them on a parchment lined baking sheet.  Par-bake the biscuits for about 7 minutes.  They will not be done at this point but they will cook through once they top the chicken and vegetables.

Meanwhile, heat the oil in a large skillet over medium-high heat.  Add leeks and mushrooms and cook about 5-7 minutes until soften and lightly browned.  Add the flour and garlic to the skillet and stir for about 1 minutes.  Whisk in broth and cream, scraping up any browned bits on the bottom of the skillet and smoothing out any lumps.  Simmer until thickened about 3-5 minutes.  Stir in shredded chicken and peas and 1 Tablespoon of fresh thyme.  Simmer until heated through.  Season with salt and pepper.

Pour mixture into a 9x13 greased baking dish or casserole dish.  Place biscuits on top and bake until the filling is bubbly and the biscuits are browned, about 10 minutes.  Remove from oven, let cool slightly and serve.