33 Cheap Ground Beef Dinners That Actually Feel Like Dinner (Not a Sad Compromise)

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The only resource I use when the grocery budget gets real is ground beef. At $3 less per pound than the competition, it is an unbeatable option for meat (versatility & easy to store). It is the base meat for chili, pasta, skillet dinners, meatloaf, or tacos (just a minute of browning to prepare).

These dinners may not be award-winners, but they use just one pound of beef to make a meal that no one at the table will describe as a sad compromise.

These are some tricks I have learned:

• Inexpensive ingredients can still add lots of flavor. A yellow onion, a clove of garlic, and a tablespoon of tomato paste do more than they cost.
• You want beef with a higher fat content because fat = flavor. When it comes to price point, 80/20 beef will give you more rendered fond than 90/10.
• Ingredients that have an overall stretching effect can still be viewed as “real” ingredients. This includes oats, breadcrumbs, lentils, rice, and beans.

I have a bunch of dinners, and each one of those, I regularly modify when I need to be more careful with my budgeting, and I can defend each recipe. I can show you what finished looks like, and give you an alternative ingredient in case the main one is missing.

1) Weeknight Beef Chili

Why Weeknight Beef Chili belongs here: Weeknight Beef Chili has 1 pound of beef and 2 cans of beans, enough for four people and provides leftovers for tomorrow’s lunches. The total cost is less than one takeout entree.

In a large pot, cook one pound of 80/20 ground beef. Cook this for about 5-7 minutes, breaking the meat, but leaving some chunks.

Continue cooking until all of the beef has browned and a base of fond has developed on the pot.

Add a chopped onion and a minced clove of garlic, and continue cooking for four more minutes, or until the onion has turned translucent. The next ingredients to add are 2 tablespoons of tomato paste, 1 tablespoon of chili powder, and 1 teaspoon of cumin.

Dump in a 28-oz can of crushed tomatoes, one can each of drained kidney beans and black beans, and one cup of water or beef broth. Let the mix simmer for 25-30 minutes, uncovered.

Wait until the chili has thickened until a spoon pulled from the bottom leaves a trail. Feel free to add more salt.

Swap: Instead of black beans, you could use pinto beans, or if you want to stretch the meal, add half a cup of rinsed bulgur in the last 15 minutes of cooking. Bulgur will absorb liquid without announcing itself and add a chew to the mixture.

2) Smashburgers

What makes this one special: The smashed, low-quality beef, cooked on a flat top grill is what every fast food burger aspires to be. Eight minutes from package to plate.

From one pound, try to make 3 to 4 loose balls of 80/20 ground beef (do not pack them). Please wait 4 minutes for smoke to begin rising from your griddle or heavy skillet.

Place each ball on the dry pan, then using a heavy spatula smash them and hold for 10 seconds. Salt the top heavily.

After cooking for 90 seconds and achieving a deep brown color on one side, you may proceed to flip. For each patty, put a slice of American cheese and cook for 60 to 90 more seconds. The cheese must be fully melted to the point that the underside develops its own dark crust.

Put two patties on a soft potato bun and add raw onions, pickles, mustard and ketchup.

Swap: You can request to skip the bun and get the smashed patties served on a bed of shredded iceberg lettuce with a drizzle of mustard and ketchup. It’s the same great taste, gluten-free, and has fewer carbs.

3) Beef And Rice Skillet

Beef And Rice Skillet Concept: One skillet meal with one pound of ground beef and one cup of rice. This meal is budget-friendly and can serve 4 people for less than $8.

In a large skillet, brown the ground beef over medium-high heat for about 6 minutes, then set it aside. In the same pan, add diced onion and chopped bell pepper, and cook for 4 minutes, or until softened.

Combine all ingredients and stir in a tablespoon of tomato paste, teaspoon of paprika, teaspoon of oregano, and salt and pepper to taste.

Next, add 1 cup of long-grain white rice and 2 cups of either beef broth or water. Bring the mixture to a boil. Once boiling, lower the heat and cover to cook for 18 minutes. n

The rice is fully cooked when it is tender and no broth remains. Keep the cover on the pot for 5 extra minutes after removing it from the heat. After that, fluff the rice in the pot.

Swap: An alternate option is to cook the rice in a microwaveable pouch separately. If you choose to do this, add the cooked rice to the mixture at the end. This option will be faster (12 minutes cooking time total), but the rice will not absorb as much of the flavor from the dish.

4) Spaghetti With Meat Sauce

Why Spaghetti With Meat Sauce is worth it: For about $10, you can purchase a jar of marinara, a pound of beef, and a pound of pasta which can feed 5 people.

In a wide skillet, over medium to high heat, ground one pound of beef, making sure to break it up as it cooks for about 6 to 7 minutes or until it turns a deep brown color. Add in a chopped onion and two minced cloves of garlic and cook for another 4 minutes.

Next, stir in 2 tablespoons of tomato paste, 1 teaspoon of dried oregano, and a pinch of red pepper flakes.

Next, add a 24 oz jar of marinara sauce and half a cup of water (swirl to capture the last bits of sauce). Allow this to simmer for 15 to 20 minutes.

At the same time, boil 1 lb. of spaghetti in a separate pot in salted water until it reaches the desired tenderness. Before draining the spaghetti, save some of the starchy pasta water. Mix the sauce with the spaghetti and use some of the reserved water to help the sauce stick to the spaghetti. Add plenty of Parmesan cheese to finish.

Suggestion: Use a can of crushed tomatoes and an extra tablespoon of tomato paste to extend the sauce. This doubles the sauce, and costs about $1.50. It feeds eight instead of five.

5) Ground Beef Tacos

Information about Ground Beef Tacos: Taco Tuesday might be cheesy, but it works. One lb. of seasoned beef makes 8-10 tacos.

In a skillet over medium heat, cook and crumble 1 lb. of ground beef for about 6-7 minutes until it is brown. Drain half of the fat (keeping some for flavor). Add taco seasoning and ⅔ cup of water (or mix 2 tsp chili powder, 1 tsp cumin, ½ tsp paprika, ½ tsp salt, and ¼ tsp garlic powder). Stir and simmer for about 3-4 minutes until thick. The beef should be glossy, and the liquid should coat the back of the spoon.

In a different pan, place a tortilla and let it cook for 30 seconds on both sides. After that, put the beef, cheese, tomatoes, lettuce, sour cream, and hot sauce. Finally, squeeze a lime to give it a better taste.

For the meat, you can stretch it by adding half a cup of drained and rinsed black beans during the last two minutes. This increases protein and fiber and makes each pound of meat = 12 instead of 10 tacos.

6) Beef Burrito Bowls

What you get with Beef Burrito Bowls: Same seasoned beef as the tacos, but without the fuss of any tortillas. Here is a classic comfort food in a grain bowl version.

In a pan over medium-high heat, put 1 pound of ground beef with 1 sliced onion. Let it cook for about 7 to 8 minutes, then drain some of the fat. Add 1 package of taco seasoning and ⅔ cup of water. Let it simmer for 3 minutes, stirring once in a while until it thickens.

For the bowl, start with warm (pouch you can microwave) rice, then put beef, canned black beans (warmed with some cumin), followed by layers of salsa, shredded cheese, diced avocado, a spoonful of sour cream or Greek yogurt, and topped with chopped cilantro. Squeeze a lime wedge over it. You could eat this five nights a week and still not get tired of it.

Swap: To reduce carbs, use cauliflower rice. For prep, use a microwave for 4 minutes or a skillet with a touch of oil for 5 minutes.

7) Sloppy Joes

Where Sloppy Joes earn their spot: It is a sandwich with dinner-like consistency. The bun serves its single purpose as a vehicle and the sauce does all the work.

In a skillet, brown 1 lb ground beef with a diced onion, for about 7-8 minutes, at medium-high heat. Then, some of the fat must be drained. It is the time to add 2 tbsp. of tomato paste, 1 cup of ketchup, 2 tablespoons of brown sugar, 1 tablespoon of yellow mustard, 1 tablespoon of worcestershire sauce, 1 teaspoon of garlic powder, as well as salt and pepper to taste.

Let it cook 10 to 12 minutes uncovered. The aim is for the sauce to thicken to the point that instead of running off, it forms a mound on a spoon. Before that, toast the brioche or potato buns. Stack the beef as high as it will go, add some pickle chips, then close the bun.

Swap: Reduced dinner prep time from 20 minutes to 12 by using barbecue sauce instead of ketchup and spice mix. That way, though, there is less control over sweetness.

8) Korean-Style Beef Bowls

What makes this special tonight: It is soya, brown sugar, and garlic beef and rice. Total time 15 minutes (most of it is passive cooking time after the first 5).

You should begin by taking a skillet and placing a pound of ground beef in it.

Over medium-high heat, cook for about six minutes, continuously breaking up the meat. Do not drain.

4 minced garlic cloves and 1 grated ginger will be added for 1 more minute for a more fragrant meal. In another bowl, prepare the sauce mixture while this is happening. In one bowl, mix together 1/4 cup soy sauce, 3 tablespoons brown sugar, 1 tablespoon rice vinegar, 1 teaspoon sesame oil and 1/2 teaspoon red pepper flakes.

Reduce heat and let the beef simmer for 3-4 more minutes, until it glistens, and the sauce is reduced by half. You can also serve rice, sliced scallions, sesame seeds, and a fried egg to make the meal filling.

Suggestion: During the last two minutes of cooking, toss in a bag of frozen edamame or peas. It’s a vegetable, adds nutrition, and does not change the effort on your part.

9) Beef And Cabbage Stir-Fry

Why Beef And Cabbage Stir-Fry is included: A half head of cabbage cost $1.50 and one pound of beef goes to dinner for four.

Using a large skillet, add a tablespoon of oil, and heat it on high. Add one pound of ground beef and break it up with a spatula. Cook it for about 5-6 minutes. Then, push it to one side.

To the empty space, add chopped onion and 4 cups of shredded green cabbage. Stir fry for around 4 to 5 minutes (cabbage should still be crunchy).

Combine all ingredients. Add 3 tablespoons of soy sauce, 1 tablespoon of rice vinegar, 1 teaspoon of sesame oil, and a generous amount of black pepper. Top with Sriracha and sesame seeds.

Swap: You can use napa cabbage instead of green cabbage for this dish. Though slightly more expensive, napa cabbage is more tender and has a slightly sweeter flavor than green cabbage. It also takes 2 minutes less to cook.

10) Cheeseburger Mac

What makes Cheeseburger Mac work: One pot, one pound of beef, and one box of macaroni. The Hamburger Helper your grandmother made before there was Hamburger Helper.

In a deep skillet, brown 1 pound of ground beef with a chopped onion for about 7-8 minutes. Then, add 2 tablespoons of tomato paste, 1 teaspoon of paprika, 1 teaspoon of garlic powder, and 1/2 teaspoon of mustard powder, if you have it.

Next, add 2 cups of beef broth, 1 cup of milk, and 2 cups of dry elbow macaroni.

To begin, bring the mixture until you see a rolling boil, then turn down the heat until you see a simmer. Place a cover on the skillet and leave it to cook for around 12 to 14 minutes. Be sure to stir often to prevent the mixture from burning. Once the macaroni becomes tender and most of the liquid is absorbed, take it off the heat and stir in 1½ cups of sharp cheddar cheese.

Suggestion: Adding frozen peas or chopped broccoli can be a great way to include a vegetable with no extra hassle. Just add it in the last five minutes of the cooking time.

11) Beef And Potato Hash

Why Beef And Potato deserves a spot: It’s dinner for two with half a pound of beef and two potatoes. It has the comfort of breakfast, the appeal of crispy edges, and enough staying power to actually feel like a full meal.

Dice 2 russet potatoes into half-inch cubes. In a large skillet, heat 2 tablespoons of oil over medium-high heat. Add potatoes in a single layer and season with salt. Cook for 10-12 minutes stirring occasionally, until potatoes are fork-tender and evenly brown.Push potatoes to one side.

In the empty space, add half a pound of ground beef and 1 small diced onion. Allow the beef to brown for 5 to 6 minutes. Once browned, break the beef into smaller pieces. Mix everything together and season with a teaspoon of paprika, and adjust the salt and pepper to your liking. If you wish to, top every section with a fried egg or put some shredded cheese and place it in the broiler for 60 seconds for the cheese to melt.

Swap: Use frozen diced hash brown potatoes instead of fresh ones. This will eliminate the need for pre-cooking and minimize overall cooking time by 8 minutes. On the downside, there will be slightly less control over the desired crispiness.

12) Salisbury Steak

What makes this dish special tonight: Mushroom onion gravy over hamburger patties. A diner’s classic that employs one pound of very low quality ground beef plus a packet of gravy.

In a bowl, combine one pound of ground beef, 1/4 cup of breadcrumbs, one egg, 1 tsp. Worcestershire sauce, 1/2 tsp. garlic powder, and salt and pepper to taste. Form the mixture into 4 oval patties approximately 3/4 inches thick. Pour 2 tbsp. of oil into a large skillet and heat it up to medium high.

Cook the patties for 3 to 4 minutes on each side until they have a nice deep brown crust. After removing the patties, add one sliced onion and 8 ounces of sliced mushrooms to the same pan and cook for 6 to 7 minutes until soft and golden brown.

Sprinkle 2 tbsp. of flour over the top, stir for one minute, then add 2 cups of beef broth plus 1 tbsp. of Worcestershire sauce. Let it simmer for about 3 to 4 minutes until it thickens. Put the patties back to the pan, cover, and let it simmer for an additional 5 minutes. Enjoy over mashed potatoes or wide egg noodles.

Swap: To save about eight minutes and one extra pot of cleanup, use a packet of brown gravy mix. The gravy packet has MSG. This is not a problem for most people.

13) Stuffed Bell Peppers

Why Stuffed Bell Peppers belong here: Four bell peppers turn one pound of beef into four big servings. Each pepper is essentially a full meal.

Set the oven to 375°F. Slice the tops off the four bell peppers and deseed them, standing them up in a baking dish.

In a frying pan, add one pound of ground beef and one chopped onion, and after 7 minutes, drain some of the beef fat. Add 2 minced garlic, 1 tablespoon of tomato paste, 1 teaspoon of Italian seasoning, and a bit of salt and pepper.

Combine this with 1 cup of cooked rice (or a pouch of rice that is ready to be microwaved), 1 can of canned diced tomatoes (drained), and 1/2 cup of shredded mozzarella cheese. Stuff the peppers and top them with more cheese.

Finally, add ¼ cup of water to the bottom of the dish and cover it. Bake for 35 to 40 minutes and then an additional 10 minutes uncovered. The cheese should be golden brown and the peppers should be a little more collapsed.

Swap: You can use hollowed zucchini halves. They also cook about 10 minutes less than peppers.

14) Beef Quesadillas

Beef Quesadilla Pitch: With a pound of beef and a pack of flour tortillas, you can make dinner, and all it takes is some kitchen scissors.

In a pan at medium-high heat, cook 1 pound of ground beef with half of a chopped onion for 7 minutes. Drain some fat, and add taco seasoning with ⅓ cup water. Let it simmer for 3 minutes until it thickens. In a separate dry skillet at medium heat,

Place a tortilla and add some cheese on one half followed by the beef and some pickled jalapeños. Fold the other half over, and cook for 90 seconds on each side. Cheese should be melted and there should be golden spots on the tortilla. Use your scissors to cut it into 3 wedges.

Swap: Use corn tortillas for flour tortillas (two stacked per quesadilla) because they break more easily when flipping them, and they have a more taco stand like structural crispiness.

15) Beef And Lentil Bolognese

Beef And Lentil Bolognese Pitch: A cup of lentils and a pound of beef creates a sauce that serves six people, and tastes meatier than the all-beef version. Italian grandma, step aside.

First, add 2 tablespoons of olive oil to a heavy-bottomed pot and place it over medium-high heat.

Chop one onion, two carrots, and three stalks of celery (the holy trinity). Add the veggies and cook for 8-10 minutes until they soften and start to brown.

Once the veggies have browned, push them to the side and add one pound of ground beef. Brown the beef for 6 minutes. Dice three cloves of garlic and add them along with three tablespoons of tomato paste. Cook for another two minutes until the paste darkens. Then add one cup of brown lentils, a 28 ounce can of crushed tomatoes, three cups of beef broth, and one bay leaf.

Allow it to simmer for 35 to 40 minutes (do not cover). Stir the mixture occasionally. You want the lentils to soften and the sauce to thicken so that when you run a spoon through the sauce it leaves a line that is visible for a few seconds. Be heavy-handed with the salt. Serve with grated parmesan over pappardelle or rigatoni.

Swap: Red lentils rather than brown. Cook for 15 to 20 minutes, then break apart completely to make the sauce even smoother. Slightly sweeter flavor.

16) Beef Fried Rice

Why does Beef Fried Rice sell? Dinner in under 10 minutes can be made with cold leftover rice, a half pound of beef, and an egg.

Place a wok or wide skillet over high heat until it begins to smoke.

Add a tablespoon of oil to the pan, then add half a pound of ground beef. Stir-fry for 4 to 5 minutes, or until all the beef is browned. Once this is done, push the beef to one side of the pan. Make space for the beef and crack 2 eggs into that space. Scramble and mix those eggs in with the beef. Finally, add 3 cups of leftover cold rice.

Once all the rice is in and mixed, use the back of the spatula to pack the rice down. Then, let it sit for 1 to 1.5 minutes without stirring it. You want some of the grains to get crispy. Next, to make the fried rice mixture, stir-fry the frozen peas and carrots with 2 chopped scallions in 3 tbsp soy sauce mixed with 1 tsp sesame oil. If you’d like some heat, add chili crisp or sriracha.

Swap: Use microwaveable rice pouches instead of leftover rice. If you prefer not to have them steam in the pan, spread them on a plate and let them cool for about 5 minutes before frying.

17) Classic Meatloaf

Where Classic Meatloaf earns its spot: It’s a loaf-shaped dinner using one pound of beef and serves four, plus you get a sandwich for tomorrow’s lunch.

First, preheat your oven to 375°F. For the meatloaf, combine 1 pound of ground beef with ¾ of a cup of breadcrumbs (or one heel of stale bread that has been soaked in milk and then torn into pieces), 1 small onion (diced and sautéed in butter for 5 minutes and cooled), 1 egg, ¼ cup of ketchup, 1 tablespoon of Worcestershire sauce, 1 teaspoon of Italian seasoning, 1 teaspoon of garlic powder, salt, and pepper to taste.

Form the mixture into the shape of a loaf on a baking tray that has been lined with parchment paper (for more browned edges, you can use a freeform shape instead of a loaf tin). For the glaze, combine 1 tbsp of brown sugar with ¼ cup of ketchup and spread on top of the meatloaf.

Bake it for 50–55 minutes. The glaze should be sticky and caramelised, and the temperature on the inside should be 160°F. Allow the meatloaf to rest for 10 minutes before slicing.

Swap: Instead of using the bread crumbs, you can use about 16 crushed saltine crackers. This is cheaper and gives better structural integrity. It is also slightly saltier, so reduce added salt by 50%.

18) Beef Ramen

What Beef Ramen brings: an instant ramen brick, a half pound of seasoned beef, and an egg. I’d consider that a $5 meal and it tastes like a restaurant.

In a small skillet over medium-high heat, brown the half pound of ground beef. Then add a tablespoon of soy sauce, a teaspoon of brown sugar, a teaspoon of grated ginger, and one minced garlic clove.

Cook the dish for about 5 to 6 minutes until the edges look glazed and crispy. In the meantime, you want to prepare the ramen noodles as well. To do this, you want to put the noodles in a saucepan and cook them for 2 to 3 minutes, or until the noodles are just about tender.

You may want to use only half of the seasoning packet because it has a lot of salt. Also, while the pot is off the burner, add a raw egg to the broth and stir. The whites will set due to the residual heat. Add the beef, and sliced scallions, plus a bit of sesame oil and chili crisp. Then use a spoon or chopsticks to eat.

Swap: Skip the egg and stir in a handful of frozen peas or spinach right after you take the noodles off the heat. It’s lighter, a bit less rich, and means fewer dishes.

19) Beef And Green Bean Stir-Fry

Why Choose This Tonight: For an Asian-American skillet dinner, toss together a frozen bag of green beans and half a pound of beef.

In a large skillet or wok, heat a tablespoon of oil over high heat. For 4 minutes, brown a half pound of ground beef, breaking it up. Then, push it to one side.

Include a 12-ounce bag of frozen green beans and stir fry for about 5 to 6 minutes until they are heated and slightly charred on the outside.

For the sauce, combine 3 tablespoons of soy sauce with 1 tablespoon of oyster sauce or hoisin, 1 tablespoon of brown sugar, 2 minced garlic cloves, and 1 teaspoon of sesame oil. Combine this with the beef and cook for another 60 to 90 seconds or until everything is coated and the sauce has thickened a bit. You can also accompany this dish with rice and sriracha.

Substitute: Instead of green beans, you can use a frozen stir-fry vegetable mix for more variety. Just keep in mind that you may need to add a little more water to the pan and cook it for an extra minute to allow the water to evaporate.

20) Beef Enchilada Skillet

What makes Beef Enchilada Skillet stand out: It has all the components of enchiladas without the tedious process of rolling a dozen tortillas. It’s the “lazy genius version.”

To prepare this dish, start by browning 1 pound of ground beef with a diced onion in a large skillet for 7 minutes. Then, add one packet of taco seasoning and a third of a cup of water, and let it simmer for 2 minutes. After that, add a 10-ounce can of red enchilada sauce and one can of black beans (drained). Let it simmer for another 3 minutes.

Tear six corn tortillas into pieces and mix them in. Wait for 2 minutes to let the tortillas get moisture. Add 1 1/2 cups of the shredded cheese to the skillet and cover until the cheese melts (around 3-4 minutes). It should be melted enough for cheese pulls.

Serve it with some sour cream, salsa, and chopped cilantro.

Swap: Change the red enchilada sauce to a jar of green salsa (salsa verde). You will still have the same structure, but a different emotion.

21) Cabbage Roll Bowl

What makes Cabbage Roll Bowls work: You get to enjoy the taste of stuffed cabbage rolls without having to do any rolling. It’s an everything-in-pot recipe.

In a large pot, brown one pound of ground beef for around 6-7 minutes. Drain some of the fat. Add a chopped onion and cook for 4 minutes more, or until the onion gets soft.

Combine 3 minced garlic cloves with 1 teaspoon each of paprika and oregano, and then season with salt and pepper to taste. Add 2 cups of beef broth, 1 cup of long-grain rice, 6 cups of shredded green cabbage (which is approximately half a head), and a can (28 oz) of crushed tomatoes.

Cover, stir, and bring to a boil. Reduce heat and let it simmer for 25 to 30 minutes.

As you wait, the cabbage should soften, the rice become tender, and the liquid to mostly evaporate. Lastly, a dash of red wine vinegar to finish the dish adds flavor.

Swap: Use 1 cup extra liquid and 15 extra minutes for cooking when replacing white rice with brown. It’s more substantial and a little chewy and nutty.

22) Beef Nachos

What makes it special: Our nacho platter is a full pound of seasoned beef with a complimentary bag of chips. It’s a party in your mouth!

Preheat your oven to 425°F. In a skillet, brown one pound of ground beef and a diced onion, cooking for 7 to 8 minutes. Drain some fat. Incorporate a packet of taco seasoning and 1/3 cup of water, allowing the mixture to simmer for 2 minutes.

Spread tortilla chips in a single layer on a parchment-lined sheet pan. Top with the beef mixture, warmed refried beans, shredded Mexican cheese, and pickled jalapeños. Bake for 8 to 10 minutes, until the cheese melts and the chip edges start to crisp.

Finish with diced avocado, cherry tomatoes, chopped cilantro, scallions, and a drizzle of crema or sour cream. Serve straight from the pan.

Suggestion: Position the chips in two stacks to ensure that the middle chips don’t stay cold. While this does extend baking time by three minutes, all chips will now be covered in cheese.

23) Beef And Broccoli Bowl

What Beef And Broccoli Bowl get you: A bag frozen broccoli florets transforms half a pound of beef into a quick 2 person take-out style dinner.

In a large skillet, over high heat, warm up 1 tablespoon of oil. For 4 minutes, brown 1/2 pound of ground beef. Move the beef to one side. From the freezer, add in 1 bag (12 oz) of frozen broccoli florets.

Stir fry for 5-6 minutes until the broccoli is tender, crisp, and starting to char. Mix in the beef. In a separate bowl, mix together 3 tablespoons soy sauce, 1 tablespoon oyster sauce, and 1 tablespoon brown sugar.

Add in 2 cloves of minced garlic, 1 teaspoon of ginger, and 1 teaspoon of cornstarch (dissolved in 3 tablespoons of water) into the mix. Cook for 90 seconds to allow the sauce to thicken. Serve it over the rice.

Swap: Use fresh broccoli florets instead of frozen. Will take an additional 2 minutes to cook, but will crisp better on the edges. Increased prep time, as well as increased cost per pound.

24) Beef Picadillo

What we are making tonight: The dish we are making tonight is Cuban style ground beef hash which is a little sweet and a little salty and uses only the most basic ingredients you can find in your cupboards.

In a large skillet, cook 1 pound of ground beef over medium heat for about 6-7 minutes. Drain some of the fat and add 1 diced bell pepper and 1 diced onion, and cook for an additional 5 minutes. Then add 3 minced cloves of garlic, 2 tablespoons of tomato paste, 1 teaspoon of cumin, 1 teaspoon of oregano, salt, and pepper.

Next, add 1 can of drained diced tomatoes, a half a cup of sliced pitted green olives, ¼ cup raisins, and 2 tablespoons of capers (with brine). Allow it to thicken for 12-15 minutes. The sauce is ready when it mounds on the spoon and the olives have softened. It is recommended to serve this with rice and a fried egg on top.

Swap: For a less sweet option, feel free to omit the raisins

25) Shepherd’s Pie

Why Shepherd’s Pie belongs here: The beef and mashed potato bake is a great value meal.

Set your oven to 400°F. For 12-15 minutes, boil 2 pounds of peeled and chunked russet potatoes in salted water until soft enough to be pierced by a fork. After draining, return the potatoes to the pot and mash with 3 tablespoons of butter and ½ cup of milk. Season with salt and pepper to taste.

In a wide skillet, prepare one pound of ground beef, one diced onion, and two chopped carrots for about 8 minutes. Drain some fat. Add two minced garlic cloves, one tablespoon each of tomato paste and Worcestershire sauce, then one cup of beef broth, one cup of frozen peas, and some salt and pepper. Cook for 5 minutes until it has thickened.

Transfer the beef mixture to a baking dish and top with the mashed potatoes. Use a fork to make a few ridges on the surface. For best results, bake for 25 to 30 minutes until the top is golden and the filling bubbles at the edges.

Swap: Use a roughly mashed cauliflower instead of the potatoes. This option is lighter and lower in carbohydrates. It has a slightly more liquid-y consistency so be sure to drain it well. The construction is identical and there is a varying mouthfeel.

26) Beef Hand Pies

What makes Beef Hand Pies special: The cost breakdown for Beef Hand Pies is based on refrigerated pie crusts and beef that has been seasoned. Each hand pie is about $1.50.

Preheat the oven to 400 degrees F. For 8 to 10 minutes, brown half a pound of ground beef with a small diced onion and a potato that has been diced into very small pieces and then

Let the mixture sit for 10 minutes after adding two tablespoons of frozen peas, one teaspoon of Worcestershire sauce, salt, and pepper.

Now, make four 5-inch rings from a pie crust using a cutter. Take 2 heaping tablespoons of the filling on one side, fold over to make a semi-circle, and seal with a fork to make the edges stick.

Cover with egg wash and make 3 small cuts in the top. If the crust is evenly browned with a crumble, and filling is bubbling, it is ready after 22-25 minutes.

You could also use pre-made empanada discs. They are more expensive, but hold together better than dough like these pie crusts, and are a better thickness.

27) Beef Flatbread Pizza

Rationale for selecting this tonight: Naan or flatbread with a half pound of seasoned beef is dinner for two in 18 minutes.

Start by preheating the oven to 425°F. While making this dish, in a skillet, cook half a pound of ground beef with a diced onion for about 6 minutes. Drain some of the fat, and stir in two tablespoons of tomato paste, one teaspoon of Italian seasoning, and a pinch of salt and pepper.

After one minute and thirty seconds, take it off the heat.

Take two naan or pita breads, and add a thin layer of marinara sauce to each, as well as a portion of ground beef, shredded mozzarella, and a few halved cherry tomatoes, and place them on a baking sheet. Bake for 8 to 10 minutes, or until the cheese is bubbling and the edges of the bread turn dark brown. Use scissors to cut each portion. If you have it, drizzle some olive oil and add torn basil at the end.

Swap: Instead of naan, you could use a flour tortilla. It will be cheaper, will bake in only 6 minutes, and will give you an end product that is more of a thin-crust pizza, as it will be crisper and less bready.

28) Beef Stuffed Shells

Reason Beef Stuffed Shells are included: An oven-baked meal that consists of jumbo pasta shells filled with ricotta and seasoned beef feels like a special occasion.

To begin, preheat the oven to 375°F and boil water to which you will add about 3 teaspoons of salt. Once the water is at a rolling boil, drop the 20 jumbo pasta shells into the water, and cook for 9 minutes. They will finish cooking in the oven, so it should be 1-2 minutes shy of the total cooking time on the package.

When you’re done, drain the shells and place them on a paper towel to cool. Simultaneously, take a pound of ground meat and half a diced onion, and cook for 7 minutes. Then, drain the fat.

Incorporate 2 teaspoons of tomato paste, and 1 teaspoon of any Italian seasoning.

After this mixture has cooled for 5 minutes, add to this mixture 15 oz of ricotta cheese, 1 egg, and 1/2 cup of grated Parmesan cheese. Add salt and pepper to taste. Spread 1 cup of marinara sauce in a 9×13 baking dish. Fill the shells with the mixture we just made and place them in the dish. On top, add another 2 cups of marinara sauce and 1 and ½ cups of shredded mozzarella.

Wrap the dish with a top and place in the oven for 25-30 minutes. After 25 minutes, remove the top and wait an additional 5 minutes. Look for the cheese to turn bubbly and start to browning.

Swap: If you want, instead of using jumbo shells, use manicotti tubes. This will be the same dish, however, they’ll be easier to stuff. You can use a piping bag or a zip-top bag with the corner cut off, and they’ll hold together better when you serve them.

29) Beef Cornbread Skillet

Why Beef Cornbread Skillet pulls its weight: You can have chili with a cornbread topping made in one skillet that feeds five people and costs less than 12 dollars.

To start, put the oven at 400 degrees Fahrenheit. In the next step, set the heat to medium high and wait 7-8 minutes while 1 pound of ground beef and 1 diced onion are added to your 12 inch cast-iron skillet. Wait until the beef and onion are browning. Set the heat back to medium.

Set the heat to medium and add 2 tablespoons of chili powder, 1 teaspoon of cumin, 1 tablespoon of tomato paste, and 3 minced cloves of garlic.

In a pot, add 1 drained can of black beans, 1 can of crushed tomatoes, and 1/2 a cup of beef broth. Allow this to simmer for 5 minutes and add a generous amount of salt.

Now, take a box of cornbread mix and add to it an egg, some milk, and a bit of oil. Mix well. Once the mixture is homogenous, take some of the batter and layer it onto the chili. Spread it evenly and bake for 20 to 22 minutes. The cornbread is done baking when the top is a deep golden brown and when poked, it springs back.

Swap: Instead of using a box mix, bake the cornbread from scratch. It will be cheaper than a box mix and tastes way better.

30) Beef Pasta Skillet

What you get with Beef Pasta Skillet: One pot, one pound of beef, and one box of pasta. Clean up is just one skillet.

In a wide skillet, prepare one pound of ground beef with a diced onion for about 7 to 8 minutes at medium to high heat. Then add three cloves of minced garlic, 2 tablespoons of tomato paste, 1 teaspoon of Italian seasoning, and a pinch of salt and black pepper to taste.

Pour in a 24 oz jar of marinara sauce as well as 2 cups of beef broth along with 8 oz of dry penne or rotini pasta from the box.

Once the mixture reaches a boil, reduce the heat and cover the pot for 15 to 18 minutes. Stir occasionally and check the pasta for doneness and the liquid for absorption.

After the pot has cooled a bit, stir in 1 cup of shredded mozzarella. Enjoy with some Parmesan sprinkled on top.

Suggestion: If you want to make this meal last longer, add a can of drained kidney beans in the last 5 minutes. This adds fiber, and for about $1 you can feed 2 more people.

31) Beef Lettuce Wraps

The case for Beef Lettuce Wraps: A butter lettuce kit and half a pound of seasoned beef is a nice and refreshing dinner and costs around $5.

In a large skillet, heat 1 tablespoon of oil over medium-high heat. Brown half a pound of ground beef for 5 minutes, then push it to the side. In the cleared space, add 2 minced garlic cloves and 1 teaspoon of grated ginger and cook for 30 seconds, then mix with the beef.

For the sauce, mix together 2 tablespoons of hoisin sauce, 1 tablespoon of soy sauce, 1 tablespoon of rice vinegar, 1 teaspoon of sesame oil, and 1/2 teaspoon of red pepper flakes, then stir-fry until glossy (about 90 seconds). Serve in butter lettuce cups and finish with shredded carrots, sliced cucumbers, chopped peanuts, mint or cilantro, and a lime wedge.

Swap: Iceberg lettuce is a great alternative to butter lettuce. It is crunchier, stays compact better when stuffed, is less flavorful, and is 50% cheaper.

32) American Goulash

Where American Goulash earns its spot: An all time classic from the midwestern church basement grad events. One pot, one pound beef, one pound elbow macaroni. Serves six.

In a large pot over medium-high heat, brown 1 pound of ground beef with a diced onion and a diced bell pepper for about 8-9 minutes. Drain some of the fat, then add 3 minced garlic, 2 tablespoons of tomato paste, 1 teaspoon of paprika, and 1 teaspoon of Italian seasoning.

Then add 28 oz of crushed tomatoes, 15 oz of tomato sauce, 3 cups of beef broth, and 2 cups of dry elbow macaroni. Stir, bring to a boil then reduce heat, cover for about 14 to 16 minutes. Continue cooking until the pasta is tender and the sauce has thickened enough to coat the noodles. Remove from heat and add 1 cup of shredded sharp cheddar and a splash of Worcestershire sauce.

Suggestion: While eating frugal Mac and Cheese, it is easy to make the meal more filling for under a dollar. During the last 5 minutes of preparation, add a can of drained kidney beans (this also makes it somewhat similar to chili-mac and adds protein). Plus, it will stretch the dinner to feed eight.

33) Budget Meatballs

Budget Meatballs are worth it because: One pound of ground beef can be rolled into 24 mini meatballs that can be used for spaghetti dinners, meatball subs, or as the main protein on a meal-plate with mashed potatoes.

Your oven should be set to 425° F. Prepare a mixing bowl with 1 pound of ground beef, half a cup of breadcrumbs (alternative: 3 tablespoons of milk-stale bread, that you soaked and tore), 1 egg, ¼ cup of grated Parmesan cheese, 2 cloves of garlic – minced, 1 tablespoon of Italian seasoning + salt and pepper to taste.

Then scoop out the mix to shape 24 meatballs, each about 1½ inches wide. Line a baking sheet with parchment paper and then place the meatballs into the oven and set a timer for 18-20 minutes. The outside should be brown and inside should be 160° F.

Stir the meatballs in a warm marinara jar for 5 minutes. Pasta can be served with it or a sub roll, or you can eat it with mashed potatoes and gravy on top.

Swap: Instead of one pound of ground beef, you can use a pound of half ground beef with grounded pork. This is a bit more expensive, but it is flavorful. The construction remains the same.

Of all the items on the list, the weeknight beef chili is the one I keep coming back to.

In January, I made a double batch that lasted the four of us three dinners and even went in the freezer.

Another one is the cornbread skillet. I prepared the dish for a friend who just had a baby, and she texted me the next morning asking for the recipe. That’s a huge compliment for any dinner.

If you want a place to land, start with either of the two. The rest of the list will still be here on Wednesday when the budget is dead and the fridge is not.

Pantry & Tools I Reach For on Ground Beef Nights

The kit that turns an entire one-pound package of beef into an actual dinner. Affiliate links: if you make a purchase through these links, HomeViable earns a small commission at no additional cost to you.

• Hontent Glass Food Storage Containers with Lids. For the chili that gets better on day two, the picadillo, the goulash, and the spaghetti sauce that always makes more than one dinner.
• ThermoMaven Instant-Read Meat Thermometer. Pulls the meatloaf at 160, the shepherd’s pie filling at temperature, and any beef-and-rice skillet protein without slicing into it.
• Stainless Steel Potato Masher Set. The right tool for shepherd’s pie potato topping and the beef-and-potato hash, beats the back-of-a-fork method without dirtying a ricer.