Nothing beats the comforting combo of gooey cheese and savory ground beef—especially when you’re craving a quick, crowd-pleasing meal. Whether you’re whipping up a weeknight dinner or feeding a hungry family, these 18 delicious cheesy ground beef recipes are guaranteed to satisfy. From loaded nachos to hearty casseroles, get ready to fall in love with every melty, meaty bite. Let’s dig in!
Cheesy Ground Beef Casserole
Unbelievably easy and packed with flavor, this cheesy ground beef casserole is the ultimate comfort food for busy weeknights—just layer, bake, and dig into gooey, savory goodness. You’ll love how the crispy edges contrast with the melty cheese and hearty beef.
Ingredients
– 1 lb lean ground beef (90/10 for optimal flavor)
– 1 small yellow onion, finely diced
– 2 cloves garlic, minced
– 1 (15 oz) can crushed tomatoes (rich and tangy)
– 1 tsp dried oregano (fragrant and earthy)
– 1 tsp smoked paprika (for a subtle kick)
– 1/2 tsp kosher salt
– 1/4 tsp freshly ground black pepper
– 2 cups elbow pasta, uncooked
– 2 cups shredded sharp cheddar cheese (extra melty)
– 1/2 cup whole milk (creamy and rich)
– 1/4 cup sour cream (tangy and smooth)
– 1 tbsp unsalted butter (for greasing the dish)
Instructions
1. Preheat your oven to 375°F and grease a 9×13-inch baking dish with unsalted butter.
2. In a large skillet over medium-high heat, cook the ground beef until browned, breaking it into crumbles with a wooden spoon (about 5–7 minutes). Tip: Drain excess fat but leave a bit for flavor.
3. Add the diced onion and minced garlic to the skillet, sautéing until soft and fragrant (about 3 minutes).
4. Stir in the crushed tomatoes, oregano, smoked paprika, salt, and black pepper. Simmer for 5 minutes to let flavors meld.
5. Meanwhile, cook the elbow pasta al dente according to package instructions. Drain and set aside.
6. In a large mixing bowl, combine the cooked pasta, beef mixture, whole milk, and sour cream. Fold gently until evenly mixed.
7. Transfer the mixture to the greased baking dish and top evenly with shredded cheddar cheese.
8. Bake for 20–25 minutes, or until the cheese is bubbly and golden brown. Tip: Broil for the last 2 minutes for extra crispiness.
9. Let the casserole rest for 5 minutes before serving. Tip: This helps the layers set for cleaner slices.
You’ll love the creamy, cheesy texture with pockets of savory beef and a hint of smokiness from the paprika. Try serving it with a crisp green salad or garlic bread for a full meal that’ll have everyone asking for seconds.
Loaded Cheesy Beef Nachos
Nothing hits the spot quite like a heaping plate of loaded cheesy beef nachos—crispy chips, melty cheese, and savory beef all piled high for the ultimate shareable snack. Whether it’s game day or just a lazy weekend, this crowd-pleaser is guaranteed to disappear fast.
Ingredients
– 1 lb ground beef (80/20 blend for juiciness)
– 1 tbsp taco seasoning (bold and smoky)
– 1/2 cup water
– 1 (13 oz) bag sturdy tortilla chips (thick for maximum load-bearing)
– 2 cups shredded cheddar cheese (sharp and extra melty)
– 1/2 cup diced tomatoes (ripe and juicy)
– 1/4 cup sliced black olives (briny and firm)
– 1/4 cup chopped fresh cilantro (bright and fragrant)
– 1/2 cup sour cream (cool and creamy)
– 1/4 cup pickled jalapeños (tangy with a kick)
Instructions
1. Preheat your oven to 375°F to ensure even melting.
2. In a skillet over medium-high heat, cook the ground beef until browned and crumbly, about 5-7 minutes. Drain excess fat.
3. Stir in the taco seasoning and water, simmering for 3-4 minutes until the liquid reduces slightly. Tip: Let the beef sit for a minute off the heat to soak up the flavors.
4. On a large baking sheet, spread the tortilla chips in an even layer, slightly overlapping.
5. Sprinkle half the shredded cheddar cheese over the chips, followed by the seasoned beef, then the remaining cheese. Tip: Layering cheese ensures every bite is gooey.
6. Bake for 5-7 minutes, just until the cheese is fully melted and bubbly.
7. Remove from the oven and immediately top with diced tomatoes, black olives, cilantro, and jalapeños. Tip: Let the nachos cool for 1-2 minutes to prevent soggy chips.
8. Dollop sour cream over the top or serve on the side for dipping.
A perfect bite delivers crunch, creaminess, and a hint of heat—ideal for scooping straight from the tray or plating with extra guac on the side.
Ground Beef Stuffed Bell Peppers with Cheese
Mmm, nothing beats the comfort of a hearty, cheesy stuffed pepper—especially when it’s packed with savory ground beef and melted gooey goodness. You’ll love how easy they are to make, and the flavors? Absolutely unreal.
Ingredients
– 4 large bell peppers (vibrant red, yellow, or green), tops cut off and seeds removed – 1 lb lean ground beef (85/15 for the perfect balance) – 1 cup cooked long-grain white rice (fluffy and slightly sticky) – 1 small yellow onion (finely diced for even distribution) – 2 cloves garlic (minced until fragrant) – 1 (15 oz) can tomato sauce (rich and tangy) – 1 tsp Worcestershire sauce (for that umami kick) – 1 tsp dried oregano (earthy and aromatic) – 1 tsp smoked paprika (for a hint of depth) – 1 1/2 cups shredded cheddar cheese (sharp and melty) – 1 tbsp olive oil (extra virgin for a fruity finish) – Salt and freshly ground black pepper (to season layers)
Instructions
1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish with olive oil. 2. In a large skillet, heat 1 tbsp olive oil over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes. 3. Stir in the minced garlic and cook for 30 seconds until fragrant—don’t let it burn! 4. Add the ground beef, breaking it up with a wooden spoon, and cook until no pink remains, about 5-6 minutes. Drain excess fat if needed. 5. Mix in the cooked rice, tomato sauce, Worcestershire, oregano, smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Simmer for 2-3 minutes to blend flavors. 6. Stuff each bell pepper with the beef mixture, packing it tightly. Top each with 1/4 cup cheddar cheese. 7. Place peppers in the prepared dish, cover with foil, and bake for 25 minutes. Uncover and bake another 10 minutes until cheese is bubbly and golden. *Tip: For extra flavor, sprinkle a pinch of paprika on the cheese before baking.* *Tip: If your peppers wobble, slice a thin layer off the bottoms to stabilize them.* *Tip: Let them rest for 5 minutes after baking—the filling sets perfectly.* Every bite delivers tender peppers, juicy beef, and a cheesy pull that’s downright addictive. Serve them with a crisp side salad or dunk crusty bread into the saucy leftovers—trust us, you’ll want to.
Cheesy Beef Enchiladas
Kick off your weeknight dinner with these cheesy beef enchiladas—they’re saucy, hearty, and packed with flavor you’ll crave. Perfect for feeding a crowd or just treating yourself to something deliciously comforting.
Ingredients
– 1 lb ground beef (80/20 for juiciness) – 1 tbsp olive oil (rich extra virgin) – 1 small yellow onion (finely diced) – 2 cloves garlic (minced) – 1 tsp ground cumin (aromatic and toasty) – 1 tsp chili powder (smoky and warm) – 1 tsp kosher salt – 1/2 tsp black pepper (freshly ground) – 1 (15 oz) can red enchilada sauce (bold and tangy) – 8 flour tortillas (soft, 8-inch) – 2 cups shredded Monterey Jack cheese (melty and creamy) – 1/4 cup fresh cilantro (chopped, for garnish)
Instructions
1. Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish. 2. Heat olive oil in a large skillet over medium-high heat until shimmering. 3. Add diced onion and cook for 3-4 minutes, stirring occasionally, until softened. 4. Stir in minced garlic, cumin, chili powder, salt, and black pepper, cooking for 30 seconds until fragrant. 5. Add ground beef, breaking it up with a spatula, and cook for 6-7 minutes until browned and no pink remains. 6. Pour in 1/2 cup enchilada sauce, stirring to coat the beef mixture, then remove from heat. 7. Warm tortillas in the microwave for 20 seconds wrapped in a damp paper towel to make them pliable. 8. Spoon 1/4 cup of the beef mixture onto each tortilla, top with 2 tbsp shredded cheese, then roll tightly and place seam-side down in the baking dish. 9. Pour remaining enchilada sauce evenly over the rolled tortillas and sprinkle with the rest of the cheese. 10. Bake for 20 minutes, or until the cheese is bubbly and lightly golden. 11. Garnish with fresh cilantro before serving. Here’s the best part: the first bite delivers a perfect balance of tender beef, gooey cheese, and that signature enchilada sauce tang. Serve with a crisp side salad or a dollop of cool sour cream for contrast.
Beef and Cheese Stuffed Pasta Shells
Perfect for a cozy weeknight dinner or impressing guests, these beef and cheese stuffed pasta shells are hearty, cheesy, and totally crave-worthy. You’ll love how the tender pasta cradles a savory filling, baked to golden perfection.
Ingredients
- 12 oz jumbo pasta shells (about 24 shells)
- 1 lb lean ground beef (85/15 blend for optimal flavor)
- 1 cup whole-milk ricotta cheese, creamy and smooth
- 1 cup shredded mozzarella cheese, melty and golden
- 1/2 cup grated Parmesan cheese, sharp and nutty
- 1 large egg, farm-fresh and lightly beaten
- 2 cloves garlic, minced
- 1 tsp dried oregano, fragrant
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 2 cups marinara sauce, rich and tangy
- 1 tbsp extra virgin olive oil, for sautéing
Instructions
- Preheat oven to 375°F and lightly grease a 9×13-inch baking dish.
- Bring a large pot of salted water to a boil. Add pasta shells and cook for 9 minutes until al dente (they’ll finish baking later). Drain and rinse under cool water to stop cooking.
- Heat olive oil in a skillet over medium heat. Add ground beef, breaking it up with a spatula, and cook for 5-6 minutes until browned. Drain excess fat.
- Stir in minced garlic, oregano, salt, and pepper. Cook for 1 minute until fragrant, then remove from heat.
- In a bowl, mix ricotta, 1/2 cup mozzarella, Parmesan, and egg until combined. Fold in the cooked beef mixture.
- Spread 1 cup marinara sauce in the baking dish. Stuff each shell with a heaping tablespoon of the beef-cheese mixture and arrange them seam-side up in the dish.
- Pour remaining sauce over shells, then sprinkle with remaining mozzarella.
- Bake for 20-25 minutes until cheese is bubbly and golden. Let rest 5 minutes before serving.
When you dig in, the shells are tender yet sturdy, with a rich, meaty filling and gooey cheese pull in every bite. Try topping with fresh basil or a drizzle of balsamic glaze for an extra pop of flavor.
Cheesy Beef and Potato Bake
A cozy, comforting dish that’s perfect for weeknight dinners or feeding a crowd, this cheesy beef and potato bake is hearty, flavorful, and ridiculously easy to make. You’ll love how the layers meld together into pure comfort.
Ingredients
- 1 lb ground beef (80/20 for juiciness)
- 4 cups russet potatoes, thinly sliced (about 1/8-inch thick)
- 1 cup sharp cheddar cheese, freshly grated
- 1/2 cup whole milk (for creaminess)
- 1/4 cup unsalted butter, melted
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1/2 tsp smoked paprika (for a hint of warmth)
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with butter or nonstick spray.
- In a large skillet over medium heat, brown the ground beef, breaking it into small crumbles with a wooden spoon, about 5-7 minutes. Drain excess fat.
- Add the diced onion and minced garlic to the skillet with the beef. Sauté until the onion is translucent, about 3-4 minutes. Tip: Don’t rush this step—caramelizing the onions slightly adds depth.
- Layer half of the thinly sliced potatoes in the prepared baking dish, overlapping slightly. Sprinkle with half the salt, pepper, and smoked paprika.
- Spread the beef mixture evenly over the potatoes, then top with the remaining potato slices. Season with the rest of the spices.
- Pour the melted butter and whole milk over the layers, ensuring everything is lightly coated. Tip: Use a spoon to gently press down so the liquid seeps into the layers.
- Cover the dish tightly with foil and bake for 45 minutes. Tip: The foil keeps the potatoes tender without drying out.
- Remove the foil, sprinkle the grated cheddar cheese on top, and bake uncovered for another 15-20 minutes, until the cheese is bubbly and golden.
- Let the bake rest for 5-10 minutes before serving—this helps the layers set.
You’ll love the crispy, cheesy top contrasting with the tender potatoes and savory beef underneath. Try serving it with a crisp green salad or a dollop of sour cream for extra richness.
Ground Beef Quesadillas with Melted Cheese
Let’s be real—sometimes you just need a quick, cheesy, and satisfying meal that hits all the right spots. These ground beef quesadillas are exactly that, with juicy seasoned beef and gooey melted cheese tucked into crispy tortillas.
Ingredients
- 1 lb lean ground beef (80/20 for the best flavor)
- 1 tbsp fragrant taco seasoning (homemade or store-bought)
- 1 tbsp rich extra virgin olive oil
- 4 large flour tortillas (burrito-sized for maximum filling)
- 2 cups shredded Monterey Jack cheese (melts like a dream)
- 1/4 cup finely diced red onion (for a crisp bite)
- 1/4 cup fresh cilantro leaves (bright and herbaceous)
- 1/2 cup tangy salsa (for dipping or drizzling)
Instructions
- Heat the olive oil in a large skillet over medium-high heat until shimmering.
- Add the ground beef, breaking it up with a wooden spoon, and cook until no pink remains, about 5–6 minutes. Tip: Don’t overcrowd the pan—this ensures even browning.
- Sprinkle the taco seasoning over the beef, stir to coat, and cook for 1 more minute to bloom the spices.
- Remove the skillet from heat and set aside. Wipe the skillet clean with a paper towel.
- Lay one tortilla flat in the clean skillet over medium heat. Sprinkle 1/2 cup of cheese evenly over half of the tortilla.
- Spoon a quarter of the beef mixture over the cheese, then top with a sprinkle of red onion and cilantro. Tip: Keep fillings slightly off-center for easier folding.
- Fold the tortilla in half, pressing lightly with a spatula, and cook for 2–3 minutes per side until golden and crispy. Tip: Cover the skillet briefly to help the cheese melt faster.
- Repeat with the remaining tortillas and filling.
- Slice each quesadilla into wedges and serve immediately with salsa on the side.
Velvety melted cheese oozes out with every bite, while the seasoned beef adds a hearty punch. Try serving these with a dollop of cool sour cream or a squeeze of lime for an extra kick.
Cheesy Beef Macaroni Skillet
Nothing hits the spot like a hearty, cheesy beef macaroni skillet—comfort food at its finest, ready in under 30 minutes. You’ll love how the creamy cheese clings to every noodle, while the savory beef adds just the right amount of richness.
Ingredients
- 1 lb ground beef (80/20 blend for optimal juiciness)
- 2 cups elbow macaroni (uncooked, for perfect bite-sized texture)
- 1 tbsp olive oil (rich extra virgin, for sautéing)
- 1 small yellow onion (finely diced, for sweet depth)
- 2 cloves garlic (minced, for aromatic punch)
- 1 tsp paprika (smoky and vibrant)
- 1 tsp dried oregano (earthy and fragrant)
- 1/2 tsp kosher salt (for balanced seasoning)
- 1/4 tsp black pepper (freshly ground, for a subtle kick)
- 2 cups chicken broth (low-sodium, for flavorful cooking liquid)
- 1 cup heavy cream (luxuriously thick)
- 2 cups shredded cheddar cheese (sharp, for maximum meltiness)
- 1/4 cup fresh parsley (chopped, for bright garnish)
Instructions
- Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
- Add ground beef, breaking it apart with a wooden spoon, and cook until no pink remains, 5–6 minutes. Drain excess fat.
- Stir in onion and garlic, sautéing until translucent and fragrant, 2–3 minutes.
- Sprinkle paprika, oregano, salt, and pepper over the beef mixture, stirring to coat evenly.
- Add uncooked macaroni and chicken broth, stirring to combine. Bring to a gentle boil, then reduce heat to medium-low.
- Cover and simmer for 12 minutes, stirring occasionally, until pasta is al dente and liquid is mostly absorbed. Tip: If the skillet gets too dry, add a splash of broth.
- Pour in heavy cream and stir until fully incorporated, about 1 minute.
- Sprinkle cheddar cheese evenly over the top, then cover and let melt for 2–3 minutes. Tip: For extra gooeyness, broil for 1–2 minutes after melting.
- Garnish with fresh parsley and serve immediately. Tip: Let it rest 5 minutes for thicker sauce consistency.
Rich, creamy, and packed with savory beef, this skillet macaroni is pure comfort in every bite. Try topping it with crispy breadcrumbs or a drizzle of hot sauce for an extra kick!
Cheesy Beef and Broccoli Casserole
Dinner just got a whole lot easier with this cheesy beef and broccoli casserole that’s sure to become a weeknight favorite. You’ll love how the flavors meld together in this comforting dish.
Ingredients
- 1 lb ground beef, lean and savory
- 2 cups broccoli florets, crisp and fresh
- 1 cup sharp cheddar cheese, shredded
- 1/2 cup heavy cream, rich and velvety
- 1/4 cup breadcrumbs, golden and crispy
- 1 tbsp olive oil, extra virgin and fruity
- 1 tsp garlic powder, aromatic and pungent
- 1/2 tsp salt, fine and sea-sourced
- 1/4 tsp black pepper, freshly ground
Instructions
- Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
- Heat 1 tbsp of extra virgin olive oil in a large skillet over medium heat until shimmering.
- Add 1 lb of lean ground beef to the skillet, breaking it apart with a spoon, and cook until no pink remains, about 5-7 minutes.
- Sprinkle 1 tsp of aromatic garlic powder, 1/2 tsp of fine sea-sourced salt, and 1/4 tsp of freshly ground black pepper over the beef, stirring to combine.
- Layer the cooked beef at the bottom of a greased casserole dish, then top with 2 cups of crisp broccoli florets.
- Pour 1/2 cup of rich heavy cream evenly over the broccoli, then sprinkle 1 cup of shredded sharp cheddar cheese on top.
- Finish with a sprinkle of 1/4 cup golden breadcrumbs for a crispy topping.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and the breadcrumbs are golden brown.
- Let the casserole sit for 5 minutes before serving to allow the layers to set.
Every bite of this casserole is a perfect mix of creamy, cheesy, and crunchy textures. Serve it with a side of garlic bread to soak up all the deliciousness, or enjoy it as is for a satisfying meal.
Ground Beef Cheesy Tater Tot Casserole
You know those days when you crave something hearty, cheesy, and downright comforting? This ground beef cheesy tater tot casserole is your answer, combining simple ingredients into a dish that’s sure to please everyone at the table.
Ingredients
- 1 pound of lean ground beef, browned and drained
- 1 can (10.5 oz) of creamy condensed mushroom soup
- 1/2 cup of whole milk, for a creamy texture
- 1 cup of sharp cheddar cheese, shredded for maximum meltiness
- 1 bag (32 oz) of frozen tater tots, crispy on the outside, fluffy inside
- 1/2 teaspoon of garlic powder, for a hint of warmth
- 1/2 teaspoon of onion powder, adding depth
- Salt and freshly ground black pepper, to season
Instructions
- Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
- In a large bowl, mix the browned ground beef, condensed mushroom soup, milk, garlic powder, onion powder, salt, and pepper until well combined. Tip: For extra flavor, let the mixture sit for 5 minutes before assembling.
- Spread the beef mixture evenly in a 9×13 inch baking dish, creating a smooth layer.
- Arrange the frozen tater tots in a single layer over the beef mixture, covering it completely. Tip: For extra crispiness, spray the tots lightly with cooking spray before baking.
- Sprinkle the shredded cheddar cheese evenly over the tater tots, ensuring every bite is cheesy.
- Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and the tater tots are golden brown. Tip: For a more golden top, broil for the last 2 minutes, watching closely to prevent burning.
Perfectly golden and bubbling straight from the oven, this casserole offers a delightful contrast between the creamy beef layer and the crispy tots. Serve it with a side of steamed veggies or a fresh salad to round out the meal.
Cheesy Beef and Spinach Lasagna
Perfect for a cozy dinner, this cheesy beef and spinach lasagna is a hearty dish that combines rich flavors and comforting textures. You’ll love how the layers come together for a meal that’s both satisfying and easy to make.
Ingredients
- 1 lb ground beef, preferably 80/20 for juiciness
- 2 cups ricotta cheese, creamy and smooth
- 1 large egg, farm-fresh and lightly beaten
- 2 cups shredded mozzarella cheese, for that perfect melt
- 1/2 cup grated Parmesan cheese, aged and nutty
- 10 oz frozen spinach, thawed and thoroughly drained
- 24 oz jar of marinara sauce, rich and herby
- 12 lasagna noodles, no-boil for convenience
- 1 tbsp olive oil, extra virgin for a fruity note
- 2 cloves garlic, minced for a pungent kick
- 1 tsp salt, to enhance all the flavors
- 1/2 tsp black pepper, freshly ground for aroma
Instructions
- Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
- Heat 1 tbsp of extra virgin olive oil in a large skillet over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds.
- Add the ground beef to the skillet, breaking it apart with a spoon. Cook until browned, about 5-7 minutes. Tip: Drain excess fat for a leaner dish.
- Stir in the marinara sauce, salt, and black pepper. Simmer for 5 minutes to blend the flavors.
- In a bowl, mix the ricotta cheese, beaten egg, and drained spinach until well combined. Tip: Squeeze the spinach dry to prevent a watery lasagna.
- Spread a thin layer of the beef sauce on the bottom of a 9×13 inch baking dish. Arrange 4 lasagna noodles over the sauce.
- Layer half of the ricotta mixture over the noodles, followed by a third of the mozzarella and Parmesan cheeses. Repeat the layers, ending with the remaining beef sauce and cheeses. Tip: Cover with foil for the first 25 minutes to prevent drying out.
- Bake for 25 minutes covered, then remove the foil and bake for another 15 minutes until bubbly and golden.
- Let the lasagna rest for 10 minutes before slicing. This helps the layers set for cleaner cuts.
Hearty and flavorful, this lasagna boasts a perfect balance of creamy, cheesy, and meaty layers. Serve it with a crisp green salad and garlic bread for a complete meal that’s sure to impress.
Beef and Cheese Stuffed Mushrooms
Ever find yourself craving something savory, cheesy, and just a bit indulgent? These beef and cheese stuffed mushrooms are your answer, perfect for impressing guests or treating yourself on a cozy night in.
Ingredients
- 12 large, fresh white mushrooms
- 1/2 pound ground beef, 80% lean
- 1/4 cup finely chopped yellow onion
- 1 clove garlic, minced
- 1/2 cup shredded sharp cheddar cheese
- 2 tbsp rich extra virgin olive oil
- 1/4 tsp finely ground black pepper
- 1/4 tsp sea salt
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
- Gently twist the stems off the mushrooms to create a hollow space, then finely chop the stems.
- Heat the olive oil in a skillet over medium heat, then sauté the chopped mushroom stems, onion, and garlic until soft, about 5 minutes.
- Add the ground beef to the skillet, breaking it apart with a spoon, and cook until no longer pink, about 7 minutes. Tip: Drain excess fat for a lighter dish.
- Remove the skillet from heat and stir in the cheddar cheese, black pepper, and sea salt until the cheese melts into the beef mixture.
- Spoon the beef and cheese mixture into the mushroom caps, pressing lightly to fill them completely.
- Arrange the stuffed mushrooms on the prepared baking sheet and bake for 20 minutes, or until the mushrooms are tender and the tops are golden. Tip: For extra crispiness, broil for the last 2 minutes.
- Let the mushrooms cool for 5 minutes before serving. Tip: They’re easier to handle when slightly cooled.
Crispy on the outside with a juicy, cheesy center, these stuffed mushrooms are a crowd-pleaser. Try serving them atop a bed of arugula for a fresh contrast or with a side of marinara for dipping.
Cheesy Ground Beef Tacos
Just imagine biting into a warm, cheesy ground beef taco on a cozy evening—it’s the perfect comfort food that’s both easy to make and incredibly satisfying. You’ll love how these tacos bring together savory beef, melted cheese, and crispy shells for a meal that’s sure to please everyone at the table.
Ingredients
- 1 lb lean ground beef (preferably 85% lean for juiciness)
- 1 tbsp olive oil (rich extra virgin for the best flavor)
- 1 packet taco seasoning (or 2 tbsp homemade blend)
- 1/2 cup water (to help blend the seasoning)
- 8 taco shells (crispy, golden, and ready to fill)
- 1 cup shredded cheddar cheese (sharp for a bold taste)
- 1 cup shredded lettuce (fresh and crunchy)
- 1/2 cup diced tomatoes (ripe and juicy)
- 1/4 cup sour cream (creamy and tangy)
Instructions
- Heat the olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
- Add the ground beef to the skillet, breaking it apart with a wooden spoon. Cook until no pink remains, about 5-7 minutes.
- Drain any excess fat from the skillet, then stir in the taco seasoning and water. Simmer for 5 minutes, stirring occasionally, until the mixture thickens.
- While the beef simmers, warm the taco shells according to package instructions, usually about 5 minutes in a 350°F oven.
- Fill each taco shell with the beef mixture, then top with shredded cheddar cheese, lettuce, tomatoes, and a dollop of sour cream.
- Serve immediately, allowing the cheese to melt slightly from the heat of the beef.
These cheesy ground beef tacos are a delightful mix of textures and flavors, from the crunch of the shell to the creamy melt of the cheese. Try serving them with a side of spicy salsa or a cool guacamole for an extra kick.
Beef and Cheese Pasta Bake
Oh, you’re going to love this Beef and Cheese Pasta Bake. It’s the ultimate comfort food, perfect for those nights when you crave something hearty and cheesy without spending hours in the kitchen.
Ingredients
- 1 lb ground beef, preferably 80/20 for juiciness
- 8 oz elbow macaroni, uncooked
- 2 cups shredded sharp cheddar cheese, for that gooey melt
- 1 cup whole milk, to create a creamy sauce
- 1/2 cup sour cream, for a tangy twist
- 1 tbsp all-purpose flour, to thicken the sauce
- 1 tsp garlic powder, for a punch of flavor
- 1/2 tsp salt, to enhance all the ingredients
- 1/4 tsp freshly ground black pepper, for a slight kick
- 1 tbsp unsalted butter, for greasing the baking dish
Instructions
- Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish with unsalted butter to prevent sticking.
- Bring a large pot of salted water to a boil and cook the elbow macaroni according to package instructions until al dente, about 8 minutes. Drain and set aside.
- In a large skillet over medium heat, cook the ground beef until no longer pink, breaking it into small crumbles as it cooks, about 5-7 minutes. Drain any excess fat.
- Sprinkle the flour over the cooked beef, stirring to combine, then gradually add the whole milk, stirring constantly to create a smooth sauce.
- Reduce the heat to low and stir in the sour cream, garlic powder, salt, and black pepper until well combined and the sauce thickens slightly, about 2 minutes.
- Add the cooked macaroni to the skillet, tossing to coat evenly with the beef and sauce mixture.
- Transfer half of the pasta mixture to the prepared baking dish, sprinkle with 1 cup of shredded cheddar cheese, then top with the remaining pasta mixture and the rest of the cheese.
- Bake in the preheated oven for 20 minutes, or until the cheese is bubbly and golden brown on top.
- Let the bake sit for 5 minutes before serving to allow the sauce to set slightly for easier serving.
Rich in flavor and with a perfect balance of creamy and cheesy textures, this Beef and Cheese Pasta Bake is a crowd-pleaser. Try serving it with a crisp green salad to cut through the richness for a complete meal.
Cheesy Beef and Cornbread Casserole
Craving something hearty and comforting? You’re in for a treat with this cheesy beef and cornbread casserole that’s perfect for any night of the week. It’s a delicious twist on classic comfort food that’ll have everyone asking for seconds.
Ingredients
- 1 lb ground beef, preferably 80/20 for juiciness
- 1 cup sweet corn kernels, fresh or frozen
- 1 cup shredded sharp cheddar cheese, for that gooey melt
- 1/2 cup diced onions, for a slight crunch
- 1/2 cup sour cream, full-fat for creaminess
- 1 package (8.5 oz) cornbread mix, for a sweet and fluffy top
- 1/3 cup milk, whole for richness
- 1 large egg, farm-fresh for binding
- 1 tbsp vegetable oil, for sautéing
- 1 tsp garlic powder, for a hint of warmth
- 1/2 tsp salt, to enhance flavors
- 1/4 tsp black pepper, freshly ground for a bit of spice
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a 9×9 inch baking dish.
- Heat 1 tbsp vegetable oil in a large skillet over medium heat. Add the diced onions and sauté until translucent, about 3 minutes.
- Add the ground beef to the skillet, breaking it apart with a spoon. Cook until no longer pink, about 5 minutes. Tip: Drain excess fat for a less greasy casserole.
- Stir in the corn, garlic powder, salt, and black pepper. Cook for another 2 minutes, then remove from heat.
- In a large bowl, whisk together the cornbread mix, milk, and egg until just combined. Tip: Don’t overmix to keep the cornbread tender.
- Spread the beef mixture evenly in the prepared baking dish. Dollop the sour cream over the beef and sprinkle with cheddar cheese.
- Pour the cornbread batter over the cheese layer, spreading it gently to cover. Tip: For a golden top, brush the batter with a little melted butter before baking.
- Bake for 25-30 minutes, or until the cornbread is golden and a toothpick inserted comes out clean.
Bursting with flavors, this casserole offers a delightful contrast between the savory beef layer and the sweet, fluffy cornbread topping. Serve it with a side of crisp green salad for a complete meal that’s sure to impress.
Ground Beef and Cheese Stuffed Zucchini Boats
Looking for a hearty yet healthy meal that’s packed with flavor? These ground beef and cheese stuffed zucchini boats are your answer, combining juicy meat, melted cheese, and tender zucchini in every bite.
Ingredients
- 4 medium zucchinis, firm and fresh
- 1 lb lean ground beef, preferably 85% lean
- 1 cup shredded mozzarella cheese, gooey and stretchy
- 1/2 cup grated Parmesan cheese, sharp and nutty
- 1/2 cup marinara sauce, rich and tangy
- 1 tbsp olive oil, extra virgin and fruity
- 1 tsp garlic powder, aromatic and pungent
- 1 tsp onion powder, sweet and earthy
- 1/2 tsp salt, fine and sea-derived
- 1/4 tsp black pepper, freshly ground
Instructions
- Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
- Cut the zucchinis in half lengthwise and scoop out the centers to create boats, leaving a 1/4-inch thick shell.
- Brush the zucchini boats lightly with olive oil and place them on a baking sheet, cut side up.
- In a skillet over medium heat, cook the ground beef until it’s no longer pink, about 5-7 minutes, breaking it apart as it cooks.
- Drain any excess fat from the beef, then stir in the marinara sauce, garlic powder, onion powder, salt, and black pepper.
- Spoon the beef mixture evenly into the zucchini boats, packing it gently.
- Sprinkle the mozzarella and Parmesan cheeses generously over the stuffed zucchinis.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and slightly golden.
- Let the zucchini boats cool for 5 minutes before serving to allow the flavors to meld beautifully.
Velvety melted cheese tops off these zucchini boats, with the beef mixture adding a savory depth that contrasts wonderfully with the zucchini’s mild sweetness. Serve them with a side of crusty bread to scoop up any cheesy goodness that escapes.
Summary
Brimming with flavor and comfort, our roundup of 18 Delicious Cheesy Ground Beef Recipes is your ticket to easy, crowd-pleasing meals. Whether you’re craving a cozy casserole or a hearty skillet dish, there’s something here for every taste. Don’t forget to try these recipes, share your favorites in the comments, and pin the ones you love on Pinterest for your next cooking adventure!
