20 Healthy Ground Beef Recipes for Easy Dinners

Ground beef dinners don’t have to be heavy. These healthy ground beef recipes use lean beef and stretch it with plenty of vegetables, beans, lentils and whole grains, so you get satisfying, protein-rich meals with more fiber and fewer calories per plate. There are skillet dinners, bowls, soups, stuffed vegetables and lettuce wraps, and most are ready in about 30 minutes. Each idea includes the key amounts and steps so you can cook straight from this page.

First, a few simple ways to make any ground beef recipe lighter.

How to Make Ground Beef Recipes Healthier

• Choose lean beef. According to USDA FoodData Central, raw 93% lean ground beef has about 152 calories per 100 g (3.5 oz), compared with about 254 calories for 80% lean. In sauces, chili and skillets, 90% to 93% lean works beautifully.
• Bulk it up with vegetables. Finely chopped mushrooms, zucchini, carrots, peppers and spinach blend right into the meat and stretch 1 lb (450 g) of beef to feed more people.
• Swap in beans or lentils for part of the meat. Even replacing a quarter of the beef adds fiber and saves money.
• Drain the fat if you use 80% to 85% lean beef: tilt the pan and spoon it off after browning.
• Serve over vegetables or whole grains, such as brown rice, quinoa, cauliflower rice, spaghetti squash or a big salad.
• Season boldly with herbs, spices, garlic, citrus and vinegar instead of relying on extra cheese or cream.

Whatever recipe you choose, cook ground beef to 160°F (71°C). See the FoodSafety.gov safe minimum internal temperature chart.

20 Healthy Ground Beef Recipes

1. Ground Beef and Broccoli Stir-Fry

Brown 1 lb (450 g) lean ground beef with 3 cloves garlic and 1 tablespoon grated ginger. Add 4 cups broccoli florets and ¼ cup water, cover and steam for 3 minutes. Stir in a sauce of 3 tablespoons low-sodium soy sauce, 1 tablespoon honey, 1 teaspoon sesame oil and 2 teaspoons cornstarch mixed with ¼ cup water. Serve over brown rice. For a sliced-beef version, see our 10-minute beef and broccoli.

2. Lettuce Wrap Tacos

Brown 1 lb lean beef with 1 diced onion, then add 2 tablespoons taco seasoning and ⅓ cup water and simmer until thick. Spoon into crisp butter lettuce or romaine leaves and top with pico de gallo, avocado and a spoonful of Greek yogurt instead of sour cream.

3. Taco Salad Bowls

Make the taco meat from recipe 2, then layer it over chopped romaine with black beans, corn, tomatoes, red onion and a little shredded cheese. Dress with salsa mixed with a squeeze of lime. Crush a few tortilla chips on top for crunch instead of using a fried shell.

4. Stuffed Bell Peppers With Brown Rice

Mix 1 lb browned lean beef with 1½ cups cooked brown rice, a 14.5 oz (411 g) can of diced tomatoes, 1 teaspoon Italian seasoning and ½ cup shredded mozzarella. Fill 4 to 6 halved, seeded bell peppers, cover with foil and bake at 375°F (190°C) for 30 minutes, then uncover and bake 10 to 15 minutes more, until the peppers are tender.

5. Zucchini Boats

Halve 4 medium zucchini lengthwise and scoop out the centers. Chop the scooped flesh and cook it with 1 lb lean beef, 1 diced onion and 2 cloves garlic, then stir in 1 cup marinara. Fill the zucchini, top with a little Parmesan, and bake at 400°F (200°C) for 20 to 25 minutes, until tender.

6. Unstuffed Cabbage Roll Skillet

All the flavor of cabbage rolls without the rolling. Brown 1 lb lean beef with 1 onion, add 6 cups chopped green cabbage, a 14.5 oz can of diced tomatoes, ½ cup water, 1 teaspoon paprika and salt. Cover and simmer for 15 to 20 minutes, until the cabbage is tender. Serve as is or over a little brown rice.

7. Beef and Lentil Chili

Brown 1 lb lean beef with 1 onion and 1 bell pepper. Add 2 tablespoons chili powder, 1 teaspoon cumin, a 28 oz (794 g) can of crushed tomatoes, a drained can of kidney beans, ¾ cup (145 g) dry brown lentils and 3 cups (720 ml) broth. Simmer for 30 to 35 minutes, until the lentils are tender. The lentils make it extra hearty. For more lentil ideas, see our easy lentil recipes.

8. Cauliflower Rice Burrito Bowls

Sauté 4 cups riced cauliflower in 1 teaspoon oil for 5 minutes with a squeeze of lime and chopped cilantro. Top with seasoned lean beef, black beans, salsa, corn and avocado. It keeps the burrito-bowl flavor with far fewer carbs than rice.

9. Spaghetti Squash Bolognese

Halve a spaghetti squash, scoop out the seeds, and roast it cut side down at 400°F (200°C) for 35 to 45 minutes, until tender. Meanwhile, simmer 1 lb lean beef with 1 diced onion, 1 grated carrot, 2 cloves garlic and a 24 oz (680 g) jar of marinara for 15 minutes. Scrape the squash into strands and top with the sauce and a little Parmesan.

10. Korean-Style Beef Bowls

Brown 1 lb lean beef with 3 cloves garlic and 1 tablespoon ginger. Stir in 3 tablespoons low-sodium soy sauce, 1 tablespoon brown sugar, 1 teaspoon sesame oil and 1 to 2 teaspoons gochujang or sriracha. Serve over brown rice with sliced cucumbers, shredded carrots, green onions and sesame seeds.

11. Greek Beef Kofta Pitas

Mix 1 lb lean beef with ½ grated onion, 2 cloves garlic, 2 tablespoons chopped parsley, 1 teaspoon cumin, 1 teaspoon coriander and salt. Shape into 8 small logs and cook in a hot skillet or under the broiler, turning, for 8 to 10 minutes, until 160°F (71°C). Serve in whole-wheat pitas with tomato, cucumber and tzatziki.

12. Vegetable Beef Soup

Brown 1 lb lean beef with 1 onion, 2 carrots and 2 celery ribs. Add 6 cups (1.4 L) low-sodium beef broth, a 14.5 oz can of diced tomatoes, 2 diced potatoes, 1 cup green beans and 1 teaspoon dried thyme. Simmer for 25 minutes, then stir in 1 cup frozen peas or corn. It freezes well for quick lunches.

13. Shepherd’s Pie With Cauliflower Mash

Simmer 1 lb lean beef with onion, carrots, 2 tablespoons tomato paste, 1 cup broth and 1 cup frozen peas until thick. Spread in a baking dish. Steam a head of cauliflower until very tender, mash it with 2 tablespoons butter, a splash of milk, salt and pepper, and spread it on top. Bake at 400°F (200°C) for 20 to 25 minutes, until golden at the edges.

14. Sheet-Pan Meatballs and Vegetables

Roll 1 lb lean beef mixed with ⅓ cup oats, 1 egg, garlic and Italian seasoning into 20 meatballs. Arrange them on a sheet pan with chopped zucchini, peppers and red onion tossed in 1 tablespoon olive oil. Roast at 400°F (200°C) for 18 to 20 minutes, until the meatballs reach 160°F (71°C). Need a gluten-free version? Try our gluten free meatballs.

15. Beef and Sweet Potato Skillet

Cook 2 diced sweet potatoes in 1 tablespoon oil, covered, for 8 to 10 minutes, until nearly tender. Push them aside, brown 1 lb lean beef with 1 onion, then add 1 teaspoon each cumin and smoked paprika and 2 handfuls of spinach. Stir until the spinach wilts. Top with avocado or a fried egg.

16. Stuffed Portobello Mushrooms

Remove the stems and gills from 4 large portobello caps. Fill them with ½ lb (225 g) browned lean beef mixed with chopped spinach, garlic and ¼ cup marinara, and top with a little mozzarella. Bake at 375°F (190°C) for 18 to 20 minutes, until the mushrooms are tender.

17. Mediterranean Beef and Chickpea Skillet

Brown 1 lb lean beef with 1 onion and 3 cloves garlic. Add a drained can of chickpeas, a 14.5 oz can of diced tomatoes, 1 teaspoon cumin, ½ teaspoon cinnamon and 2 handfuls of spinach, and simmer 10 minutes. Finish with lemon juice, parsley and a little crumbled feta.

18. Sesame Ginger Beef Lettuce Cups

Brown 1 lb lean beef with ginger and garlic, then add 1 cup finely diced water chestnuts or celery for crunch, 2 tablespoons low-sodium soy sauce, 1 tablespoon rice vinegar and 1 teaspoon sesame oil. Spoon into butter lettuce cups and top with shredded carrots and green onions.

19. Burger Bowls

Form 1 lb lean beef into 4 patties and cook until 160°F (71°C). Slice them over a bowl of chopped lettuce with tomatoes, pickles, red onion and a little cheddar, and drizzle with a “special sauce” of Greek yogurt, a little ketchup, mustard and chopped pickles.

20. Black Bean Enchilada Skillet

Brown 1 lb lean beef with 1 onion, then stir in a drained can of black beans, 1 cup corn, a 10 oz (283 g) can of red enchilada sauce and 4 corn tortillas cut into strips. Simmer for 5 minutes, top with ½ cup shredded cheese, cover until melted, and serve with cilantro and lime.

Tips for Cooking Lean Ground Beef

• Don’t overcook it. Lean beef dries out faster. Cook it just until no pink remains and it reaches 160°F (71°C), then add sauce.
• Brown in batches if you’re cooking more than 1 lb, so it browns instead of steaming.
• Add moisture with tomatoes, broth or grated vegetables in burgers and meatballs.
• Season early with salt and spices so the flavor goes all the way through.

Planning to cook later in the week? Check how long ground beef lasts in the fridge, and freeze it if you won’t cook it within 1 to 2 days. For more family-friendly dinners, see our ground beef and rice recipes or browse all our beef recipes.

Storing and Meal Prepping

Most of these healthy ground beef recipes reheat well, which makes them ideal for packed lunches and busy weeknights.

• Refrigerate cooked ground beef dishes within 2 hours and eat them within 3 to 4 days.
• Freeze soups, chili, taco meat and sauces in portions for 2 to 3 months for best quality.
• Reheat leftovers to 165°F (74°C), bringing soups and sauces to a boil.

Healthy Ground Beef FAQs

Is ground beef healthy?

Ground beef is a good source of protein, iron, zinc and vitamin B12. Choosing a leaner blend and pairing it with vegetables, beans and whole grains makes for a balanced meal.

What is the healthiest ground beef to buy?

90% to 96% lean ground beef has the least fat and fewest calories. Grass-fed beef is a matter of preference; the leanness label matters most for calories.

Should I drain ground beef after browning?

If you use 80% to 85% lean beef, draining removes some fat and calories. With 93% lean or leaner, there’s usually little fat to drain.

How can I stretch 1 lb of ground beef?

Add finely chopped mushrooms, grated zucchini or carrots, cooked lentils or beans. They blend into the beef and add volume and fiber.