14 Protein-Packed Ground Beef Dinners for Busy Weeknights

Ground beef transforms into incredible high-protein meals that satisfy your family’s hunger and nutritional needs. These hearty dinner recipes pack serious protein power while keeping prep simple.

From stuffed vegetables to comfort food classics, each dish delivers maximum flavor with minimal effort for your busiest weeknight dinners.

01. Sweet Potato Taco Boats

Roasted sweet potatoes become edible taco shells filled with seasoned ground beef. This creative twist on taco night adds extra nutrients while keeping all your favorite flavors intact.

Ingredients: 4 large sweet potatoes, 1 pound ground beef, 1 packet taco seasoning, 1 cup shredded Mexican cheese, 1 cup lettuce (chopped), 1/2 cup sour cream, 1 medium onion (diced), 2 tablespoons olive oil, salt and pepper to taste.

How To Make Sweet Potato Taco Boats

1. Pierce sweet potatoes all over with a fork and microwave for 8-10 minutes until tender when squeezed. Let cool, then slice lengthwise and scoop out most flesh, leaving a 1/4-inch border to create sturdy boats.

2. Heat olive oil in a large skillet over medium-high heat. Add diced onion and cook for 3-4 minutes until softened and translucent. Add ground beef, breaking it apart with a wooden spoon as it browns completely.

3. Drain excess fat and stir in taco seasoning with 1/4 cup water. Simmer for 5 minutes until sauce thickens and coats the meat perfectly.

4. Fill each sweet potato boat generously with taco meat and top with shredded cheese. Bake at 400°F for 10 minutes until cheese melts and bubbles. Serve with lettuce and sour cream for customizing.

02. No-Noodle Zucchini Lasagna

Thinly sliced zucchini replaces pasta in this lighter lasagna version. You’ll get all the comfort food satisfaction with fewer carbs and more vegetables in every delicious bite.

Ingredients: 3 large zucchini, 1 pound ground beef, 2 cups marinara sauce, 15 oz ricotta cheese, 2 cups mozzarella cheese (shredded), 1/2 cup Parmesan cheese (grated), 2 large eggs, 2 cloves garlic (minced), 1 tablespoon Italian seasoning.

How To Make No-Noodle Zucchini Lasagna

1. Slice zucchini lengthwise into 1/4-inch strips using a mandoline or sharp knife. Lay strips on paper towels, salt generously, and let sit 30 minutes to draw out moisture. Pat completely dry before using.

2. Brown ground beef in a large skillet over medium-high heat, breaking it apart as it cooks. Add minced garlic and Italian seasoning, cooking 1 minute more until fragrant. Stir in marinara sauce and simmer 10 minutes.

3. Mix ricotta cheese with eggs and half the Parmesan in a bowl until smooth and well combined.

4. Layer half the zucchini strips in a greased 9×13 baking dish. Spread ricotta mixture over zucchini, then add meat sauce and remaining zucchini strips.

5. Top with mozzarella and remaining Parmesan. Cover with foil and bake at 375°F for 45 minutes. Remove foil and bake 15 minutes more until cheese is golden and bubbly.

03. Sheet Pan Mini Meatloaves with Vegetables

Individual meatloaves cook faster and more evenly than traditional versions. Everything bakes together on sheet pans for an easy, complete dinner with minimal cleanup required.

Ingredients: 1.5 pounds ground beef, 1/2 cup breadcrumbs, 1 large egg, 1 pound baby potatoes (halved), 1 pound green beans (trimmed), 1/4 cup ketchup, 2 tablespoons Worcestershire sauce, 1 medium onion (diced), 3 tablespoons olive oil, salt and pepper to taste.

How To Make Sheet Pan Mini Meatloaves with Vegetables

1. Toss halved baby potatoes with 2 tablespoons olive oil, salt, and pepper. Spread on a large sheet pan and roast at 425°F for 15 minutes to get them started.

2. Mix ground beef, breadcrumbs, egg, diced onion, Worcestershire sauce, salt, and pepper in a large bowl until just combined. Don’t overmix or meatloaves will be tough.

3. Shape mixture into 6 individual loaves on a second sheet pan. Brush tops with ketchup for a glossy, flavorful finish.

4. Add green beans to the potato pan, tossing with remaining olive oil. Put both pans in oven and bake 20-25 minutes.

5. Check that meatloaves reach 160°F internal temperature and vegetables are tender and lightly browned. Let meatloaves rest 5 minutes before serving with the roasted vegetables.

04. Cauliflower Rice Stuffed Bell Peppers

Colorful bell peppers hold a protein-packed filling made with cauliflower rice instead of regular rice. This swap cuts carbs while adding extra vegetables to your dinner plate.

Ingredients: 6 large bell peppers (assorted colors), 1 pound ground beef, 4 cups cauliflower rice, 1 cup shredded cheddar cheese, 1 can diced tomatoes (14.5 oz), 1 medium onion (diced), 2 cloves garlic (minced), 2 tablespoons olive oil, 1 teaspoon cumin, salt and pepper to taste.

How To Make Cauliflower Rice Stuffed Bell Peppers

1. Cut tops off peppers and remove all seeds and membranes. Trim bottom slightly if needed so peppers stand upright. If peppers are very tall, trim tops to fit your baking dish.

2. Heat olive oil in a large skillet over medium-high heat. Add diced onion and cook 4 minutes until softened. Add ground beef, breaking it apart as it browns completely throughout.

3. Stir in garlic, cumin, salt, and pepper, cooking 1 minute until fragrant. Add cauliflower rice and diced tomatoes, cooking 8-10 minutes until cauliflower is tender and liquid reduces.

4. Remove from heat and stir in half the cheese. Taste and adjust seasonings as needed for perfect flavor balance.

5. Stuff each pepper generously with beef mixture and place in a baking dish with 1/2 inch water. Cover with foil and bake at 375°F for 35 minutes.

6. Remove foil, top with remaining cheese, and bake 10 minutes more until peppers are tender and cheese melts beautifully.

05. High-Fiber Beef and Bean Sloppy Joes

Black beans join ground beef in these healthier sloppy joes for extra fiber and protein. The beans add heartiness while reducing the overall meat content for a more nutritious sandwich.

Ingredients: 3/4 pound ground beef, 1 can black beans (15 oz, drained), 1 cup tomato sauce, 2 tablespoons tomato paste, 1 medium onion (diced), 1 bell pepper (diced), 2 tablespoons Worcestershire sauce, 1 tablespoon brown sugar, 6 whole wheat hamburger buns, 2 tablespoons olive oil.

How To Make High-Fiber Beef and Bean Sloppy Joes

1. Heat olive oil in a large skillet over medium-high heat. Add diced onion and bell pepper, cooking 5-6 minutes until vegetables soften and onion becomes translucent.

2. Add ground beef to the skillet, breaking it apart with a wooden spoon as it browns. Cook until no pink remains, about 6-8 minutes total.

3. Stir in tomato paste and cook 1 minute until it darkens slightly and becomes fragrant. This step deepens the overall flavor of your sauce.

4. Add tomato sauce, drained black beans, Worcestershire sauce, and brown sugar. Bring mixture to a simmer, then reduce heat to low.

5. Let mixture simmer 15-20 minutes, stirring occasionally, until sauce thickens to perfect sloppy joe consistency. Taste and adjust seasonings as needed before serving on toasted buns.

06. Stuffed Zucchini Parmesan

Large zucchini become edible boats filled with seasoned ground beef and topped with melted cheese. The scooped-out zucchini flesh gets mixed right into the filling for zero waste.

Ingredients: 4 large zucchini, 1 pound ground beef, 1 cup marinara sauce, 1 cup mozzarella cheese (shredded), 1/2 cup Parmesan cheese (grated), 1 medium onion (diced), 2 cloves garlic (minced), 2 tablespoons olive oil, 1 teaspoon Italian seasoning, salt and pepper to taste.

How To Make Stuffed Zucchini Parmesan

1. Cut zucchini in half lengthwise and scoop out flesh with a spoon, leaving 1/4-inch walls. Chop the scooped flesh into small pieces and set aside for the filling.

2. Heat olive oil in a large skillet over medium-high heat. Add diced onion and cook 4 minutes until softened and lightly golden around the edges.

3. Add ground beef to skillet, breaking apart as it browns. Stir in chopped zucchini flesh, garlic, and Italian seasoning, cooking until beef is completely browned and zucchini is tender.

4. Remove from heat and stir in marinara sauce and half the mozzarella cheese. Season with salt and pepper to taste.

5. Place zucchini boats in a baking dish and fill generously with beef mixture. Top with remaining mozzarella and all the Parmesan cheese.

6. Cover with foil and bake at 375°F for 25 minutes. Remove foil and bake 10 minutes more until zucchini is tender and cheese is golden and bubbly on top.

07. Mexican-Style Stuffed Zucchini Boats

Zucchini boats get filled with all your favorite taco ingredients for a low-carb dinner. These kid-friendly vessels make eating vegetables fun while delivering serious protein power.

Ingredients: 4 medium zucchini, 1 pound ground beef, 1 packet taco seasoning, 1 cup Mexican cheese blend (shredded), 1 medium avocado (diced), 1/4 cup red onion (diced), 1 medium tomato (diced), 1/4 cup cilantro (chopped), 2 tablespoons lime juice, salt to taste.

How To Make Mexican-Style Stuffed Zucchini Boats

1. Slice zucchini lengthwise and scoop out centers with a spoon, creating boats with 1/4-inch thick walls. Save the scooped flesh for another use or discard.

2. Brown ground beef in a large skillet over medium-high heat, breaking it apart as it cooks. Drain excess fat once meat is completely browned throughout.

3. Stir taco seasoning and 1/4 cup water into the beef. Simmer 5 minutes until liquid reduces and seasoning coats the meat evenly.

4. Fill each zucchini boat with seasoned beef and top with shredded cheese. Place in a baking dish with 1/4 inch water in the bottom.

5. Cover with foil and bake at 400°F for 20 minutes until zucchini is tender when pierced with a fork.

6. While zucchini bakes, combine diced avocado, red onion, tomato, cilantro, and lime juice for fresh topping. Serve boats hot with avocado mixture spooned over each one.

08. One-Skillet Beef and Mushroom Pasta

Finely chopped mushrooms blend seamlessly with ground beef in this hearty pasta dish. Everything cooks in one skillet for easy cleanup and maximum flavor development.

Ingredients: 1 pound ground beef, 8 oz mushrooms (finely chopped), 12 oz penne pasta, 2 cups beef broth, 1 can crushed tomatoes (14.5 oz), 1 cup heavy cream, 1 medium onion (diced), 3 cloves garlic (minced), 1/2 cup Parmesan cheese (grated), 2 tablespoons olive oil, salt and pepper to taste.

How To Make One-Skillet Beef and Mushroom Pasta

1. Heat olive oil in a large, deep skillet over medium-high heat. Add diced onion and cook 4 minutes until softened and lightly golden.

2. Add ground beef and finely chopped mushrooms to the skillet. Cook, stirring frequently, until beef browns completely and mushrooms release their moisture, about 8-10 minutes total.

3. Stir in minced garlic and cook 1 minute until fragrant. Add crushed tomatoes, beef broth, and uncooked pasta to the skillet.

4. Bring mixture to a boil, then reduce heat to medium-low. Cover and simmer 15-18 minutes, stirring occasionally, until pasta is tender and has absorbed most liquid.

5. Remove from heat and stir in heavy cream and Parmesan cheese until sauce becomes creamy and smooth. Season with salt and pepper to taste before serving hot.

09. Philly Cheesesteak Sloppy Joes

Two comfort food favorites combine in these hearty sandwiches filled with beef, peppers, and melted cheese. Soft buns work best for containing all the delicious, saucy filling.

Ingredients: 1 pound ground beef, 1 large green bell pepper (sliced), 1 large onion (sliced), 8 oz provolone cheese (sliced), 6 soft hamburger buns, 2 tablespoons Worcestershire sauce, 1 tablespoon ketchup, 2 tablespoons olive oil, 1 teaspoon garlic powder, salt and pepper to taste.

How To Make Philly Cheesesteak Sloppy Joes

1. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add sliced onion and bell pepper, cooking 8-10 minutes until vegetables are softened and lightly caramelized.

2. Push vegetables to one side of skillet and add remaining oil. Add ground beef to empty side, breaking apart as it browns completely.

3. Mix beef with vegetables and add Worcestershire sauce, ketchup, and garlic powder. Cook 3-4 minutes until flavors blend and mixture is heated through.

4. Season with salt and pepper to taste. Top beef mixture with provolone cheese slices and let melt over the hot filling.

5. Toast bun halves lightly if desired, then fill generously with cheesy beef mixture. Wrap each sandwich in foil for easier eating and authentic Philly-style presentation.

10. Nacho-Inspired Beef and Black Bean Casserole

This hearty casserole captures all the flavors of loaded nachos in a family-friendly dinner format. Crushed tortilla chips create a satisfying crunchy topping over the cheesy beef layer.

Ingredients: 1 pound ground beef, 1 can black beans (15 oz, drained), 1 can hominy (15 oz, drained), 1 can diced green chiles (4 oz), 2 cups Mexican cheese blend (shredded), 2 cups tortilla chips (crushed), 1 cup salsa, 1 medium onion (diced), 1 tablespoon chili powder, 1 teaspoon cumin.

How To Make Nacho-Inspired Beef and Black Bean Casserole

1. Brown ground beef in a large skillet over medium-high heat, breaking apart as it cooks. Add diced onion and cook 4 minutes more until onion softens and becomes translucent.

2. Stir in chili powder and cumin, cooking 1 minute until spices become fragrant and coat the meat evenly throughout.

3. Add drained black beans, hominy, green chiles, and salsa to the skillet. Simmer 10 minutes, stirring occasionally, until flavors meld and mixture thickens slightly.

4. Transfer beef mixture to a greased 9×13 baking dish and top with shredded cheese. Sprinkle crushed tortilla chips evenly over the cheese layer.

5. Bake at 375°F for 20-25 minutes until cheese melts completely and tortilla chips turn golden brown. Let cool 5 minutes before serving with additional salsa if desired.

11. Protein-Packed Beef Enchiladas

These restaurant-style enchiladas pack serious protein power with seasoned ground beef and plenty of melted cheese. The homemade enchilada sauce takes these over the top for flavor.

Ingredients: 1 pound ground beef, 12 corn tortillas, 2 cups enchilada sauce, 2 cups Mexican cheese blend (shredded), 1 medium onion (diced), 1 can black beans (15 oz, drained), 2 tablespoons chili powder, 1 teaspoon cumin, 1/2 teaspoon garlic powder, salt and pepper to taste.

How To Make Protein-Packed Beef Enchiladas

1. Heat a large skillet over medium-high heat and brown ground beef, breaking apart as it cooks. Add diced onion and cook 4 minutes until softened.

2. Stir in chili powder, cumin, and garlic powder, cooking 1 minute until fragrant. Add drained black beans and mix well to combine all ingredients evenly.

3. Warm tortillas in microwave for 30 seconds to make them pliable for rolling. Spread 1/2 cup enchilada sauce in bottom of a 9×13 baking dish.

4. Fill each tortilla with beef mixture and 2 tablespoons cheese. Roll tightly and place seam-side down in prepared baking dish, arranging snugly in a single layer.

5. Pour remaining enchilada sauce over rolled tortillas and top with remaining cheese. Cover with foil and bake at 375°F for 25 minutes.

6. Remove foil and bake 10 minutes more until cheese is melted and bubbly. Let rest 5 minutes before serving hot with your favorite toppings.

12. Smoky Chipotle Beef Tacos with Fresh Pico

Chipotle peppers add smoky heat to seasoned ground beef for these restaurant-quality tacos. The fresh homemade pico de gallo provides the perfect cooling contrast to the spicy meat.

Ingredients: 1 pound ground beef, 8 taco shells, 2 chipotle peppers in adobo (minced), 3 medium tomatoes (diced), 1 large avocado (diced), 1/2 red onion (finely diced), 1/4 cup cilantro (chopped), 2 limes (juiced), 1 tablespoon adobo sauce, 1 teaspoon cumin, salt to taste.

How To Make Smoky Chipotle Beef Tacos with Fresh Pico

1. Make pico de gallo first by combining diced tomatoes, avocado, red onion, cilantro, and lime juice in a bowl. Season with salt and set aside to let flavors meld.

2. Brown ground beef in a large skillet over medium-high heat, breaking apart as it cooks until no pink remains throughout.

3. Add minced chipotle peppers, adobo sauce, and cumin to the beef. Cook 3-4 minutes, stirring frequently, until spices coat meat evenly and become fragrant.

4. Warm taco shells according to package directions until crispy and heated through completely.

5. Fill each taco shell with spicy beef mixture and top generously with fresh pico de gallo. Serve immediately while shells are still warm and crispy for best texture contrast.

13. Hearty Italian Wedding Soup

This lighter version of classic Italian wedding soup features lean beef meatballs and plenty of vegetables. One pot creates a complete, satisfying meal that’s perfect for chilly evenings.

Ingredients: 1 pound ground beef, 1/2 cup breadcrumbs, 1 large egg, 8 cups beef broth, 1 cup small pasta (ditalini or orzo), 2 carrots (diced), 2 celery stalks (diced), 1 medium onion (diced), 4 cups fresh spinach, 1/4 cup Parmesan cheese (grated), 2 tablespoons olive oil, salt and pepper to taste.

How To Make Hearty Italian Wedding Soup

1. Mix ground beef, breadcrumbs, egg, salt, and pepper in a bowl. Roll mixture into small meatballs, about 1 inch in diameter, placing them on a plate as you work.

2. Heat olive oil in a large pot over medium-high heat. Brown meatballs in batches, turning carefully to cook all sides evenly. Transfer browned meatballs to a plate temporarily.

3. Add diced onion, carrots, and celery to the same pot. Cook 5-6 minutes until vegetables begin to soften and onion becomes translucent.

4. Pour in beef broth and bring to a boil. Return meatballs to pot and add pasta. Reduce heat to medium and simmer 12-15 minutes until pasta is tender.

5. Stir in fresh spinach during the last 2 minutes of cooking until wilted. Taste and adjust seasonings, then serve hot with grated Parmesan cheese sprinkled over each bowl.

Final Thoughts

These protein-packed ground beef dinners prove that healthy eating doesn’t mean sacrificing flavor or satisfaction. Each recipe delivers the nutrients your family needs while keeping dinner interesting and delicious.

From stuffed vegetables to comfort food classics, you now have plenty of options for creating memorable meals that everyone will love requesting again and again.