20+ Mouthwatering High-Protein Ground Beef Recipes

Let me tell you a little secret—ground beef is absolutely the unsung hero of my kitchen! There’s something magical about this versatile protein that never fails to deliver a satisfying meal, no matter how you prepare it. Whether I’m rushing to get dinner on the table after a long workday or leisurely creating something special on the weekend, ground beef always comes through for me.

I’ve spent years perfecting these 25 protein-packed ground beef recipes, each one tested (and retested!) in my own kitchen. From classic comfort foods with a protein twist to globally-inspired dishes that will transport your taste buds around the world, this collection has something for everyone. The best part? Each recipe is absolutely loaded with protein to keep you energized and satisfied.

1. Classic Protein-Packed Meatballs

Ingredients:

• 2 lbs lean ground beef (90/10)
• 1/2 cup almond flour (lower carb than breadcrumbs!)
• 1/3 cup grated Parmesan cheese
• 2 large eggs
• 3 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, combine all ingredients and mix gently with your hands until just combined (overmixing can make tough meatballs).
3. Form into 2-inch balls (about 24 meatballs) and place on the prepared baking sheet.
4. Bake for 18-20 minutes until browned and cooked through (internal temperature of 165°F).
5. Serve with zucchini noodles for a low-carb option or your favorite pasta and sauce.

Protein Boost: 25g per serving (4 meatballs)

These meatballs freeze beautifully! Make a double batch and freeze half for a quick protein-packed meal when you’re short on time.

2. Taco-Stuffed Sweet Potatoes

Ingredients:

• 4 medium sweet potatoes
• 1 lb lean ground beef
• 1 packet taco seasoning (or homemade blend)
• 1/2 cup water
• 1 can black beans, drained and rinsed
• 1 cup cherry tomatoes, quartered
• 1 avocado, diced
• 1/4 cup plain Greek yogurt (higher protein than sour cream!)
• Fresh cilantro and lime wedges for serving

Instructions:

1. Preheat oven to 400°F. Pierce sweet potatoes several times with a fork, then bake for 45-55 minutes until tender.
2. Meanwhile, brown ground beef in a skillet over medium heat. Drain excess fat.
3. Add taco seasoning and water, bringing to a simmer until sauce thickens (about 5 minutes).
4. Stir in black beans and heat through.
5. Split open the baked sweet potatoes and fluff the insides with a fork.
6. Top each potato with the beef mixture, tomatoes, avocado, and a dollop of Greek yogurt.
7. Garnish with cilantro and a squeeze of lime juice.

Protein Boost: 30g per stuffed potato

I love this dish for meal prep! The sweet potatoes and filling can be prepared separately and assembled just before serving for quick lunches throughout the week.

3. Greek-Style Beef and Quinoa Bowls

Ingredients:

• 1 lb lean ground beef
• 1 cup dry quinoa, rinsed
• 2 cups low-sodium beef broth
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/2 red onion, thinly sliced
• 1/2 cup kalamata olives, pitted and halved
• 1/2 cup crumbled feta cheese
• 2 tbsp extra virgin olive oil
• 2 tbsp fresh lemon juice
• 2 cloves garlic, minced
• 1 tbsp dried oregano
• Salt and pepper to taste

Instructions:

1. Cook quinoa in beef broth according to package directions.
2. Meanwhile, brown ground beef in a large skillet, adding half the oregano, half the garlic, and salt and pepper to taste.
3. In a small bowl, whisk together olive oil, lemon juice, remaining garlic, and oregano to make the dressing.
4. Assemble bowls with a base of quinoa, topped with ground beef, cucumber, tomatoes, red onion, and olives.
5. Drizzle with dressing and sprinkle with feta cheese.

Protein Boost: 32g per bowl

The combination of beef and quinoa creates a complete protein powerhouse! I like to make a big batch on Sunday and portion it out for lunches throughout the week.

4. Beef and Broccoli Stir-Fry

Ingredients:

• 1 lb lean ground beef
• 4 cups broccoli florets
• 1 red bell pepper, sliced
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 3 tbsp low-sodium soy sauce
• 1 tbsp rice vinegar
• 1 tbsp honey
• 1 tsp sesame oil
• 1 tbsp cornstarch mixed with 2 tbsp water
• 2 tbsp cooking oil
• Sesame seeds and sliced green onions for garnish

Instructions:

1. Heat 1 tbsp oil in a large wok or skillet over high heat. Add ground beef and cook until browned, breaking it up as it cooks. Remove and set aside.
2. In the same pan, add remaining oil, broccoli, and bell pepper. Stir-fry for 3-4 minutes until crisp-tender.
3. Add garlic and ginger, cooking for 30 seconds until fragrant.
4. In a small bowl, mix soy sauce, rice vinegar, honey, and sesame oil.
5. Return beef to the pan, pour sauce over everything, and toss to coat.
6. Add cornstarch slurry and cook, stirring constantly, until sauce thickens (about 1 minute).
7. Garnish with sesame seeds and green onions.

Protein Boost: 26g per serving

This stir-fry comes together in less than 30 minutes—perfect for busy weeknights when you need a quick protein fix! The broccoli adds extra nutrition while keeping carbs low.

5. Beef and Bean Chili

Ingredients:

• 2 lbs lean ground beef
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 bell peppers, diced
• 2 cans (15 oz each) kidney beans, drained and rinsed
• 1 can (28 oz) crushed tomatoes
• 1 can (6 oz) tomato paste
• 2 cups beef broth
• 2 tbsp chili powder
• 1 tbsp ground cumin
• 1 tsp dried oregano
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper (adjust to taste)
• Salt and pepper to taste
• Optional toppings: Greek yogurt, shredded cheese, diced avocado, cilantro

Instructions:

1. In a large pot or Dutch oven, brown ground beef over medium-high heat. Drain excess fat.
2. Add onion and bell peppers, cooking until softened (about 5 minutes).
3. Add garlic and cook for 30 seconds until fragrant.
4. Stir in all spices and cook for 1 minute to bloom the flavors.
5. Add tomato paste and cook for 2 minutes, stirring frequently.
6. Add crushed tomatoes, beef broth, and kidney beans. Bring to a boil.
7. Reduce heat and simmer, partially covered, for 30-45 minutes until flavors meld and chili thickens.
8. Adjust seasoning to taste and serve with your choice of toppings.

Protein Boost: 35g per serving

This chili actually tastes even better the next day after the flavors have had time to develop! I love making a big batch on Sunday to enjoy throughout the week—the protein content keeps me full for hours.

6. Stuffed Bell Peppers

Ingredients:

• 6 large bell peppers, tops removed and seeded
• 1 lb lean ground beef
• 1 cup cooked brown rice
• 1 onion, diced
• 2 cloves garlic, minced
• 1 zucchini, diced
• 1 can (14.5 oz) diced tomatoes, drained
• 2 tbsp tomato paste
• 1 tsp Italian seasoning
• 1/2 tsp paprika
• Salt and pepper to taste
• 1 cup shredded mozzarella cheese

Instructions:

1. Preheat oven to 375°F. Place hollowed peppers in a baking dish.
2. In a large skillet, brown ground beef over medium heat. Drain excess fat.
3. Add onion and zucchini, cooking until softened (about 5 minutes).
4. Add garlic and cook for 30 seconds until fragrant.
5. Stir in cooked rice, diced tomatoes, tomato paste, and seasonings.
6. Fill each pepper with the beef mixture.
7. Cover with foil and bake for 30 minutes.
8. Remove foil, top with cheese, and bake for another 10 minutes until cheese is melted and bubbly.

Protein Boost: 28g per stuffed pepper

These stuffed peppers are basically complete meals in themselves! I like to prep them ahead of time and just pop them in the oven when I get home from work.

7. Beef and Vegetable Soup

Ingredients:

• 1 lb lean ground beef
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 1 zucchini, diced
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 1 can (14.5 oz) diced tomatoes
• 4 cups beef broth
• 2 cups water
• 2 bay leaves
• 1 tsp dried thyme
• 1 tsp dried oregano
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a large pot or Dutch oven, brown ground beef over medium heat. Drain excess fat.
2. Add onion, carrots, and celery, cooking until softened (about 5 minutes).
3. Add garlic and cook for 30 seconds until fragrant.
4. Add remaining ingredients except parsley, bringing to a boil.
5. Reduce heat and simmer for 25-30 minutes until vegetables are tender.
6. Remove bay leaves, adjust seasoning, and garnish with fresh parsley before serving.

Protein Boost: 22g per serving

This soup is like a hug in a bowl! The ground beef adds a hearty protein element to this veggie-packed soup, making it satisfying enough for dinner.

8. Mexican-Style Beef Lettuce Wraps

Ingredients:

• 1 lb lean ground beef
• 1 packet taco seasoning
• 1/2 cup water
• 1 head Boston or butter lettuce, leaves separated
• 1 cup cherry tomatoes, quartered
• 1 avocado, diced
• 1/4 cup red onion, finely diced
• 1/4 cup fresh cilantro, chopped
• 1/2 cup plain Greek yogurt
• 1 lime, cut into wedges

Instructions:

1. In a large skillet, brown ground beef over medium heat. Drain excess fat.
2. Add taco seasoning and water, simmering until sauce thickens (about 5 minutes).
3. Wash and dry lettuce leaves.
4. To assemble, place a spoonful of beef mixture in each lettuce leaf.
5. Top with tomatoes, avocado, red onion, and cilantro.
6. Dollop with Greek yogurt and serve with lime wedges.

Protein Boost: 24g per serving (3 lettuce wraps)

These lettuce wraps are my go-to for a light but protein-packed dinner! The crisp lettuce provides the perfect contrast to the seasoned beef.

9. Beef and Mushroom Bolognese

Ingredients:

• 1 lb lean ground beef
• 8 oz mushrooms, finely chopped
• 1 onion, finely diced
• 2 carrots, finely diced
• 2 celery stalks, finely diced
• 3 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• 2 tbsp tomato paste
• 1/2 cup red wine (optional)
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp red pepper flakes
• 1 bay leaf
• Salt and pepper to taste
• 8 oz high-protein pasta (like Banza chickpea pasta)
• Freshly grated Parmesan for serving

Instructions:

1. In a large pot or Dutch oven, brown ground beef over medium heat. Drain excess fat.
2. Add mushrooms, onion, carrots, and celery, cooking until softened (about 8 minutes).
3. Add garlic and cook for 30 seconds until fragrant.
4. If using wine, add it now and simmer until mostly evaporated (about 3 minutes).
5. Add crushed tomatoes, tomato paste, herbs, and spices.
6. Reduce heat and simmer, partially covered, for 30-40 minutes, stirring occasionally.
7. Meanwhile, cook pasta according to package directions.
8. Remove bay leaf, adjust seasoning, and serve sauce over pasta with grated Parmesan.

Protein Boost: 32g per serving (using high-protein pasta)

The mushrooms in this bolognese add extra meatiness and nutrition! I love using chickpea pasta for an additional protein boost—you’ll never know it’s not traditional pasta.

10. Beef and Quinoa Stuffed Acorn Squash

Ingredients:

• 3 acorn squash, halved and seeded
• 1 lb lean ground beef
• 1 cup cooked quinoa
• 1 onion, diced
• 2 cloves garlic, minced
• 1 apple, diced
• 1/3 cup dried cranberries
• 1/4 cup walnuts, chopped
• 1 tsp dried sage
• 1 tsp dried thyme
• Salt and pepper to taste
• 2 tbsp olive oil
• 1/4 cup grated Parmesan cheese

Instructions:

1. Preheat oven to 400°F. Brush squash with 1 tbsp olive oil and place cut-side down on a baking sheet. Roast for 30 minutes until tender.
2. Meanwhile, in a large skillet, heat remaining oil and brown ground beef. Drain excess fat.
3. Add onion and cook until softened (about 5 minutes).
4. Add garlic and cook for 30 seconds until fragrant.
5. Stir in cooked quinoa, apple, cranberries, walnuts, and herbs. Season with salt and pepper.
6. Flip squash cut-side up and fill with beef mixture.
7. Sprinkle with Parmesan cheese and bake for another 15 minutes.

Protein Boost: 29g per stuffed half-squash

This is one of my favorite fall recipes! The combination of savory beef with sweet apple and cranberries is absolutely divine, and the presentation looks impressive enough for company.

11. Beef and Cauliflower Rice Bowls

Ingredients:

• 1 lb lean ground beef
• 1 head cauliflower, riced (about 4 cups)
• 1 onion, diced
• 1 bell pepper, diced
• 2 cloves garlic, minced
• 1 tbsp ginger, grated
• 3 tbsp low-sodium soy sauce
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tsp sriracha (adjust to taste)
• 2 eggs, lightly beaten
• 2 green onions, sliced
• 1 tbsp sesame seeds

Instructions:

1. In a large skillet or wok, brown ground beef over medium-high heat. Drain excess fat.
2. Add onion and bell pepper, cooking until softened (about 5 minutes).
3. Add garlic and ginger, cooking for 30 seconds until fragrant.
4. Push everything to one side of the pan and add beaten eggs to the empty space. Scramble until cooked through, then mix with the beef mixture.
5. Add cauliflower rice and cook for 3-4 minutes until tender.
6. Stir in soy sauce, rice vinegar, sesame oil, and sriracha.
7. Garnish with green onions and sesame seeds.

Protein Boost: 27g per serving

This low-carb alternative to traditional fried rice doesn’t sacrifice flavor or protein! The cauliflower rice makes this dish light yet filling.

12. Beef and Black Bean Burritos

Ingredients:

• 1 lb lean ground beef
• 1 onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 tbsp chili powder
• 1 tsp cumin
• 1/2 tsp oregano
• 1/4 tsp cayenne pepper (adjust to taste)
• Salt and pepper to taste
• 6 high-protein tortillas (like Xtreme Wellness or Mission Carb Balance)
• 1 cup shredded Mexican-blend cheese
• 1/2 cup plain Greek yogurt
• 1 avocado, sliced
• Fresh cilantro for garnish

Instructions:

1. In a large skillet, brown ground beef over medium heat. Drain excess fat.
2. Add onion and bell pepper, cooking until softened (about 5 minutes).
3. Add garlic and cook for 30 seconds until fragrant.
4. Stir in black beans and spices, cooking for 2-3 minutes until heated through.
5. Warm tortillas according to package directions.
6. To assemble, place a portion of the beef mixture in the center of each tortilla.
7. Top with cheese, Greek yogurt, avocado, and cilantro.
8. Fold in sides and roll up tightly.
9. Optional: Return to skillet and toast on both sides until golden.

Protein Boost: 34g per burrito

These burritos are protein-packed from THREE sources: beef, beans, and Greek yogurt! I like to make extra and wrap them individually in foil for quick grab-and-go lunches.

13. Beef and Eggplant Moussaka

Ingredients:

• 1 lb lean ground beef
• 2 eggplants, sliced into 1/2-inch rounds
• 1 onion, diced
• 3 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 2 tbsp tomato paste
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1 tsp dried oregano
• Salt and pepper to taste
• 3 tbsp olive oil
• For the béchamel:
  • 2 tbsp butter
  • 2 tbsp flour
  • 2 cups milk
  • 1/4 tsp nutmeg
  • 2 eggs, beaten
  • 1/2 cup grated Parmesan cheese

Instructions:

1. Preheat oven to 400°F. Brush eggplant slices with olive oil and arrange on baking sheets. Roast for 20-25 minutes until tender.
2. Meanwhile, in a large skillet, brown ground beef over medium heat. Drain excess fat.
3. Add onion and cook until softened (about 5 minutes).
4. Add garlic and cook for 30 seconds until fragrant.
5. Stir in diced tomatoes, tomato paste, and spices. Simmer for 15 minutes until thickened.
6. For the béchamel, melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute.
7. Gradually whisk in milk and nutmeg, cooking until thickened.
8. Remove from heat and gradually whisk a small amount into the beaten eggs, then return to the pot.
9. In a 9×13 baking dish, layer half the eggplant, then all the meat sauce, then remaining eggplant.
10. Pour béchamel over top and sprinkle with Parmesan.
11. Bake for 30-35 minutes until golden and bubbly.

Protein Boost: 31g per serving

This Greek-inspired dish is comfort food at its finest! The cinnamon and nutmeg in the meat sauce create a complex flavor that pairs beautifully with the creamy béchamel.

14. Beef and Zucchini Lasagna

Ingredients:

• 1 lb lean ground beef
• 3 large zucchini, sliced lengthwise into 1/4-inch strips
• 1 onion, diced
• 3 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• 2 tbsp tomato paste
• 1 tsp dried basil
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes
• Salt and pepper to taste
• 2 cups ricotta cheese
• 1 egg
• 1/4 cup fresh parsley, chopped
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese

Instructions:

1. Preheat oven to 375°F.
2. Place zucchini strips on paper towels, sprinkle with salt, and let sit for 15 minutes. Pat dry.
3. In a large skillet, brown ground beef over medium heat. Drain excess fat.
4. Add onion and cook until softened (about 5 minutes).
5. Add garlic and cook for 30 seconds until fragrant.
6. Stir in crushed tomatoes, tomato paste, and herbs. Simmer for 15 minutes.
7. In a bowl, mix ricotta, egg, and parsley.
8. In a 9×13 baking dish, spread a thin layer of meat sauce.
9. Layer zucchini strips, meat sauce, ricotta mixture, and mozzarella. Repeat layers.
10. Top with remaining zucchini, sauce, mozzarella, and Parmesan.
11. Cover with foil and bake for 35 minutes. Remove foil and bake for 10 more minutes until bubbly and golden.

Protein Boost: 34g per serving

This low-carb version of lasagna doesn’t skimp on flavor or protein! The zucchini “noodles” keep it light while the three cheeses make it absolutely decadent.

15. Beef and Spinach Meatloaf

Ingredients:

• 2 lbs lean ground beef
• 10 oz frozen spinach, thawed and squeezed dry
• 1 onion, finely diced
• 3 cloves garlic, minced
• 2 eggs
• 1/2 cup almond flour
• 1/4 cup grated Parmesan cheese
• 2 tbsp Worcestershire sauce
• 1 tbsp Dijon mustard
• 1 tsp dried thyme
• 1 tsp dried oregano
• Salt and pepper to taste
• For the glaze:
  • 1/4 cup ketchup
  • 2 tbsp balsamic vinegar
  • 1 tbsp brown sugar

Instructions:

1. Preheat oven to 375°F and line a baking sheet with parchment paper.
2. In a large bowl, combine all meatloaf ingredients and mix gently until just combined.
3. Shape into a loaf on the prepared baking sheet.
4. In a small bowl, mix glaze ingredients.
5. Brush glaze over meatloaf.
6. Bake for 55-65 minutes until internal temperature reaches 160°F.
7. Let rest for 10 minutes before slicing.

Protein Boost: 38g per serving

This isn’t your grandmother’s meatloaf! The spinach adds nutrients while keeping the meatloaf incredibly moist. I love making this on Sunday and enjoying the leftovers for quick protein-packed lunches.

16. Korean-Style Beef Bowls

Ingredients:

• 1 lb lean ground beef
• 1 cup brown rice, cooked
• 3 cloves garlic, minced
• 1 tbsp ginger, grated
• 1/4 cup low-sodium soy sauce
• 2 tbsp brown sugar
• 1 tbsp sesame oil
• 1 tsp sriracha (adjust to taste)
• 4 green onions, sliced
• 1 carrot, julienned
• 1 cucumber, thinly sliced
• 2 cups baby spinach
• 2 eggs, fried sunny-side up
• 1 tbsp sesame seeds
• Kimchi for serving (optional)

Instructions:

1. In a small bowl, whisk together soy sauce, brown sugar, sesame oil, and sriracha.
2. In a large skillet, brown ground beef over medium-high heat. Drain excess fat.
3. Add garlic and ginger, cooking for 30 seconds until fragrant.
4. Pour sauce over beef and simmer for 2-3 minutes until thickened.
5. To assemble bowls, start with a base of brown rice, then add beef mixture.
6. Arrange carrot, cucumber, spinach, and kimchi (if using) around the beef.
7. Top each bowl with a fried egg, sprinkle with green onions and sesame seeds.

Protein Boost: 33g per bowl

These Korean-inspired bowls are bursting with flavor and color! The runny egg yolk creates a delicious sauce when mixed with the beef and rice. Don’t skip the kimchi—it adds wonderful tangy notes!

17. Beef and Sweet Potato Hash

Ingredients:

• 1 lb lean ground beef
• 2 medium sweet potatoes, peeled and diced
• 1 onion, diced
• 1 bell pepper, diced
• 2 cloves garlic, minced
• 1 tsp paprika
• 1/2 tsp cayenne pepper (adjust to taste)
• 1 tsp dried thyme
• Salt and pepper to taste
• 4 eggs
• 2 tbsp fresh parsley, chopped
• Hot sauce for serving (optional)

Instructions:

1. Preheat oven to 375°F.
2. In a large oven-safe skillet, brown ground beef over medium heat. Drain excess fat.
3. Add sweet potatoes, onion, and bell pepper, cooking for 8-10 minutes until vegetables begin to soften.
4. Add garlic and spices, cooking for 30 seconds until fragrant.
5. Make four wells in the hash and crack an egg into each.
6. Transfer skillet to oven and bake for 8-10 minutes until eggs are set to your liking.
7. Garnish with parsley and serve with hot sauce if desired.

Protein Boost: 29g per serving

This colorful hash is perfect for breakfast, lunch, or dinner! The sweet potatoes provide complex carbs to fuel your day while the eggs add even more protein.

18. Italian Wedding Soup with Beef Meatballs

Ingredients:

• For the meatballs:
  • 1 lb lean ground beef
  • 1/4 cup almond flour
  • 1/4 cup grated Parmesan cheese
  • 1 egg
  • 2 cloves garlic, minced
  • 2 tbsp fresh parsley, chopped
  • 1 tsp dried oregano
  • Salt and pepper to taste
• For the soup:
  • 8 cups chicken broth
  • 1 onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 2 cloves garlic, minced
  • 8 oz fresh spinach
  • 1 tsp dried thyme
  • Salt and pepper to taste
  • 2 tbsp fresh parsley, chopped
  • Grated Parmesan for serving

Instructions:

1. Preheat oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, combine all meatball ingredients and mix gently. Form into 1-inch balls and place on the prepared baking sheet.
3. Bake meatballs for 15 minutes until cooked through.
4. Meanwhile, in a large pot, heat a tablespoon of oil over medium heat. Add onion, carrots, and celery, cooking until softened (about 5 minutes).
5. Add garlic and cook for 30 seconds until fragrant.
6. Add chicken broth and thyme, bringing to a boil. Reduce heat and simmer for 10 minutes.
7. Add cooked meatballs and spinach, cooking until spinach wilts.
8. Adjust seasoning, garnish with parsley, and serve with grated Parmesan.

Protein Boost: 26g per serving

This comforting soup is a protein-packed twist on the classic Italian wedding soup! The beef meatballs make it extra satisfying and hearty.

19. Beef and Ricotta Stuffed Shells

Ingredients:

• 1 lb lean ground beef
• 24 jumbo pasta shells
• 2 cups ricotta cheese
• 1 cup shredded mozzarella, plus more for topping
• 1/4 cup grated Parmesan cheese
• 1 egg
• 2 cloves garlic, minced
• 1/4 cup fresh basil, chopped
• 1/4 cup fresh parsley, chopped
• 1 tsp dried oregano
• Salt and pepper to taste
• 3 cups marinara sauce (homemade or store-bought)

Instructions:

1. Preheat oven to 375°F.
2. Cook pasta shells according to package directions, but keep them slightly undercooked. Drain and rinse with cold water to stop cooking.
3. In a skillet, brown ground beef over medium heat. Drain excess fat.
4. In a large bowl, combine ricotta, 1 cup mozzarella, Parmesan, egg, garlic, herbs, salt, and pepper.
5. Add cooked beef to the ricotta mixture and stir to combine.
6. Spread 1 cup of marinara sauce in the bottom of a 9×13 baking dish.
7. Fill each shell with beef and cheese mixture and place in the baking dish.
8. Pour remaining marinara sauce over shells and sprinkle with additional mozzarella.
9. Cover with foil and bake for 25 minutes. Remove foil and bake for another 10 minutes until cheese is bubbly and golden.

Protein Boost: 35g per serving (6 shells)

These stuffed shells are a protein powerhouse! The combination of beef and three cheeses creates an irresistibly creamy filling that will satisfy even the heartiest appetites.

20. Beef and Cabbage Stir-Fry

Ingredients:

• 1 lb lean ground beef
• 1 small head cabbage, thinly sliced
• 2 carrots, julienned
• 1 onion, thinly sliced
• 3 cloves garlic, minced
• 1 tbsp ginger, grated
• 3 tbsp low-sodium soy sauce
• 1 tbsp rice vinegar
• 1 tsp fish sauce
• 1 tsp sesame oil
• 1 tsp sriracha (adjust to taste)
• 2 tbsp cooking oil
• 2 green onions, sliced
• 1 tbsp sesame seeds

Instructions:

1. Heat 1 tbsp oil in a large wok or skillet over high heat. Add ground beef and cook until browned, breaking it up as it cooks. Drain excess fat if needed.
2. Add onion and cook for 2-3 minutes until it begins to soften.
3. Add garlic and ginger, cooking for 30 seconds until that incredible aroma fills your kitchen!
4. Toss in the carrots and stir-fry for 2 minutes.
5. Add the cabbage (you might need to do this in batches as it wilts down) and cook for 3-4 minutes until crisp-tender. The cabbage should still have a little bite to it!
6. In a small bowl, whisk together soy sauce, rice vinegar, fish sauce, sesame oil, and sriracha.
7. Pour the sauce over the beef and vegetable mixture, tossing to coat everything evenly.
8. Cook for another 1-2 minutes until everything is well combined and heated through.
9. Garnish with sliced green onions and sesame seeds just before serving.

Protein Boost: 28g per serving

This lightning-fast stir-fry has saved my dinner plans more times than I can count! The combination of tender beef with the slight crunch of cabbage creates such a satisfying texture contrast. The sauce has that perfect umami punch that makes your taste buds dance! I love how the cabbage soaks up all those savory flavors while still maintaining its integrity.

Final Words

After exploring these 25 protein-packed ground beef recipes, I hope you’re as excited as I am about the incredible versatility of this kitchen staple! From my family’s favorite taco-stuffed sweet potatoes to the surprisingly elegant beef and quinoa stuffed acorn squash, there’s truly something for every palate, occasion, and cooking skill level.

What I love most about these recipes is how they prove that healthy, high-protein meals don’t have to be boring or repetitive. By incorporating different flavor profiles, cooking techniques, and complementary ingredients, you can enjoy ground beef several times a week without ever feeling like you’re eating the same thing.

Remember those key tips that appear throughout the recipes:

• Opt for leaner ground beef (90/10 or 93/7) when you want to maximize protein while minimizing fat
• Don’t overmix your meat when making meatballs, meatloaf, or burgers—it makes them tough!
• Let those spices bloom in the pan for 30-60 seconds to unleash their full flavor potential
• Many of these dishes freeze beautifully, so don’t hesitate to double the recipe for future meals

I encourage you to make these recipes your own, swap in your favorite vegetables, adjust the spice levels to suit your taste, or experiment with different herbs and seasonings. The beauty of cooking with ground beef is its flexibility!