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You want ground beef recipes? We\u2019ve got ground beef recipes. In fact, we\u2019ve got ground beef recipes for classics like meatloaf and Sloppy Joes as well as for more contemporary takes on easy dinners, like these Beefy Cheesy Sweet Potatoes With Kimchi<\/a> (hello, sheet-pan supper<\/a>) and these Spiced Beef Taco Bowls<\/a>. Whichever direction you want to go in, we\u2019ll help you get there.<\/p>\n Before you start, though, can we all just take a moment to thank this ingredient for being so nourishing, versatile, and ubiquitous? Seriously, you can find it at any grocery store, big or small, and turn it into so many different dishes.<\/p>\n Okay, we\u2019ll stop so you can scroll on. Now presenting: Our all-time best ground beef recipes, just for you:<\/p>\n<\/div>\n Photo by Travis Rainey, Food Styling by Leslie Garetto, Prop Styling by Alexandra Massillon<\/p>\n <\/p>\n <\/a><\/p>\n Don\u2019t let the brown-on-brown-on-brown of this Midwest staple fool you: This comforting casserole<\/a> is one of our most flavorful ground beef recipes. Why do you think we put it first?<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/figcaption><\/figure>\n<\/div>\n<\/li>\n Photograph by Elizabeth Coetzee, Food Styling by Taneka Morris, Prop Styling by Christina Allen<\/p>\n <\/p>\n <\/a><\/p>\n These Middle Eastern meat-stuffed pitas get their flavor from baharat<\/a>, a finely ground spice mixture, often made with paprika, black pepper, cinnamon, coriander, cumin, and cardamom. (Baharat literally means \u201cspice\u201d in Arabic.)<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/figcaption><\/figure>\n<\/div>\n<\/li>\n<\/ul>\n<\/div>\n Photograph by Matthew Keough, food styling by Drew Aichele, prop styling by Emma Ringness<\/p>\n <\/p>\n <\/a><\/p>\n Did you know that this iconic American dish\u2014thin oval patties of probably-too-lean ground beef swimming in mushroom gravy\u2014was originally invented for Civil War soldiers?<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/figcaption><\/figure>\n<\/div>\n<\/li>\n Photographs by Laura Murray, food styling by Susie Theodorou<\/p>\n <\/p>\n <\/a><\/p>\n Picadillo is a kind of Latin American stir-fry, a great one-pot dish that usually contains a mixture of potatoes, ground beef, tomatoes, and spices (at least). All you need are some fresh flour tortillas, and you\u2019ve got dinner.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/figcaption><\/figure>\n<\/div>\n<\/li>\n<\/ul>\n<\/div>\n Photo by Yasara Gunawardena<\/p>\n <\/p>\n <\/a><\/p>\n These meatballs made of beef, rice, and split peas are stuffed with dried fruit and braised in a flavorful tomato sauce\u2014and the recipe comes from one of our Best New Restaurants of 2024<\/a>.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/figcaption><\/figure>\n<\/div>\n<\/li>\n Photograph by Isa Zapata, Food Styling by Taneka Morris, Prop Styling by Emma Ringness<\/p>\n <\/p>\n <\/a><\/p>\n Filled with seasoned ground beef and all the fixings (salsa, shredded iceberg, chopped tomatoes, grated cheddar, cilantro, and lime), these fried taco shells are the pride of San Antonio.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/figcaption><\/figure>\n<\/div>\n<\/li>\n<\/ul>\n<\/div>\n Photograph by Emma Fishman. Food styling by Pearl Jones.<\/p>\n <\/p>\n <\/a><\/p>\n This Dominican-style lasagna has an herby sofrito to thank for marrying its components so deliciously. If your taste leans more Italian, try BA\u2019s Best Lasagna<\/a>. And if you\u2019re willing to try something new, go for our Cottage Cheese Lasagna<\/a>. (She\u2019s a wild card.)<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/figcaption><\/figure>\n<\/div>\n<\/li>\n Alex Lau<\/p>\n <\/p>\n <\/a><\/p>\n Keep some of these empanadas on ice and you\u2019ll be ready to offer unexpected guests something with zero stress involved. (The empanadas will keep on a sheet tray in the freezer up to three months.)<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/figcaption><\/figure>\n<\/div>\n<\/li>\n<\/ul>\n<\/div>\n Photograph by Victoria Jane, Prop Styling by Alexandra Massillon, Food Styling by Mallory Lance<\/p>\n <\/p>\n <\/a><\/p>\n You don\u2019t need a slow cooker or an Instant Pot for this; a heavy, large Dutch oven is your best friend when it comes to making chili. And oh,<\/em> do we have opinions about Dutch ovens<\/a>.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/figcaption><\/figure>\n<\/div>\n<\/li>\n Photograph by Isa Zapata, food styling by Pearl Jones and Thu Buser, prop styling by Sean Dooley<\/p>\n <\/p>\n <\/a><\/p>\n If you were to draw a Venn diagram with three circles\u2014ground beef dinners, South Asian recipes, and comfort foods\u2014this curry would sit where all of their curves intersect and form a cozy little pocket.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/figcaption><\/figure>\n<\/div>\n<\/li>\n<\/ul>\n<\/div>\n Photograph by Isa Zapata, food styling by Kendra Vaculin, prop styling by Emma Ringness<\/p>\n <\/p>\n <\/a><\/p>\n Not much is cuter (or more delicious) than pastina, which translates to \u201clittle pasta,\u201d mingling with tender, bite-size meatballs in a rich, warm tomato broth.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/figcaption><\/figure>\n<\/div>\n<\/li>\n<\/ul>\n<\/div>\n Photograph by Isa Zapata, Food Styling by Thu Buser, Prop Styling by Christina Allen<\/p>\n <\/p>\n <\/a><\/p>\n Neither a tamale nor a pie, this Tex-Mex<\/a> casserole is a mash-up of beefy chili and homemade cornbread. The addition of a $2 can of beans allows you to use 50% less ground beef, keeping the dish economical without compromising flavor.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/figcaption><\/figure>\n<\/div>\n<\/li>\n Photograph by Emma Fishman, Prop styling by Emma Ringness, Food Styling by Mieko Takahashi<\/p>\n <\/p>\n <\/a><\/p>\n When we say tender, we mean spoon-tender. For a pasta-free version of fork-and-knife-required meatballs, make these Tuesday Night Meatballs<\/a> and serve them with some bread and a mixed greens salad on the side.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/figcaption><\/figure>\n<\/div>\n<\/li>\n<\/ul>\n<\/div>\n Photo by Alex Lau, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski<\/p>\n <\/p>\n <\/a><\/p>\n We can\u2019t get enough of the smash burger, with its squishy potato bun and a lacy patty griddled over high heat. Make that two patties, actually; you\u2019ll want more of that crispy exterior.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/figcaption><\/figure>\n<\/div>\n<\/li>\n Photography by Isa Zapata, Food Styling by Thu Buser, Prop Styling by Christina Allen<\/p>\n <\/p>\n <\/a><\/p>\n This nacho-inspired game-day dish uses kimchi two ways. Some is cooked with the beef to concentrate its umami funk; the rest is sprinkled on top for a tangy finish.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/figcaption><\/figure>\n<\/div>\n<\/li>\n Photograph by Isa Zapata, food styling by Micah Morton, prop styling by Tim Ferro<\/p>\n <\/p>\n <\/a><\/p>\n There\u2019s some science involved in getting these free-form kefta so juicy. Really mixing the meat vigorously with your hands alters myosin, a muscle protein, helping it hold on to liquid.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/figcaption><\/figure>\n<\/div>\n<\/li>\n<\/ul>\n<\/div>\n Photograph by Cody Guilfoyle, Prop Styling by Nicole Louie, Food Styling by Thu Buser<\/p>\n <\/p>\n <\/a><\/div>\n<\/figcaption><\/figure>\n<\/div>\n<\/li>\n Photograph by Isa Zapata, Food Styling by Judy Kim, Prop Styling by Nicole Louie<\/p>\n <\/p>\n <\/a><\/p>\n\n
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