Feeling stuck in a gluten-free dinner rut? You’re not alone! Ground beef is a versatile, budget-friendly staple that can transform into countless delicious meals. From quick weeknight dinners to cozy comfort food favorites, we’ve gathered 35 amazing recipes to inspire your kitchen. Get ready to discover new family-pleasing dishes that prove gluten-free eating is anything but boring!
Gluten-Free Ground Beef Tacos with Fresh Salsa
Outrageously easy gluten-free tacos that’ll make your Tuesday feel like a fiesta! Grab your skillet and let’s taco ’bout flavor.
Ingredients
– 1 lb ground beef (80/20 for best flavor)
– 1 tbsp olive oil (or any neutral oil)
– 1 packet gluten-free taco seasoning (or 2 tbsp homemade blend)
– 8 gluten-free corn tortillas
– 1 cup diced tomatoes (ripe, for freshness)
– 1/2 cup diced red onion
– 1/4 cup chopped cilantro
– 1 jalapeño, minced (seeds removed for less heat)
– 1 lime, juiced (about 2 tbsp)
– Salt to taste (start with 1/4 tsp)
Instructions
1. Heat olive oil in a large skillet over medium-high heat until shimmering.
2. Add ground beef and break it apart with a spatula.
3. Cook beef for 5–7 minutes, stirring occasionally, until no pink remains.
4. Drain excess fat from the skillet using a spoon.
5. Sprinkle taco seasoning over the beef and stir to coat evenly.
6. Reduce heat to low and simmer for 3 minutes to meld flavors.
7. Warm tortillas in a dry skillet over medium heat for 30 seconds per side until pliable.
8. In a bowl, combine diced tomatoes, red onion, cilantro, jalapeño, and lime juice.
9. Season salsa with salt and mix gently.
10. Spoon beef into tortillas and top with fresh salsa.
Tip: For crispier tortillas, lightly toast them in the oven at 350°F for 2–3 minutes. They’re packed with savory beef and zesty salsa—perfect for loading up with extra avocado or a dollop of Greek yogurt!
Hearty Gluten-Free Ground Beef Chili
Toss out those bland chili recipes—this gluten-free ground beef version packs serious flavor without the fuss. Transform basic ingredients into a cozy, crowd-pleasing meal in under an hour. Bold spices and tender beef create a dish that’ll have everyone begging for seconds.
Ingredients
– 1 lb ground beef (80/20 blend for richness, or leaner if preferred)
– 1 tbsp olive oil (or any neutral oil)
– 1 medium yellow onion, diced (about 1 cup)
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 (15 oz) can kidney beans, drained and rinsed
– 1 (15 oz) can diced tomatoes, undrained
– 2 tbsp chili powder (adjust for more heat)
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– 1/2 tsp salt
– 1/4 tsp black pepper
– 2 cups beef broth (gluten-free certified)
– Optional: 1 tsp sugar to balance acidity
Instructions
1. Heat 1 tbsp olive oil in a large pot or Dutch oven over medium-high heat until shimmering.
2. Add 1 lb ground beef and cook for 5-7 minutes, breaking it up with a spoon, until no pink remains.
3. Tip: Drain excess fat for a less greasy chili, but leave about 1 tbsp for flavor.
4. Add diced onion and red bell pepper; sauté for 4-5 minutes until softened.
5. Stir in minced garlic and cook for 30 seconds until fragrant.
6. Sprinkle in 2 tbsp chili powder, 1 tsp cumin, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper; toast for 1 minute to bloom spices.
7. Pour in 2 cups beef broth, scraping the bottom to deglaze the pot.
8. Add undrained diced tomatoes and drained kidney beans; bring to a boil.
9. Reduce heat to low, cover, and simmer for 20-25 minutes, stirring occasionally.
10. Tip: For thicker chili, simmer uncovered for the last 5-10 minutes.
11. Optional: Stir in 1 tsp sugar if desired to mellow tomato acidity.
12. Taste and adjust seasoning with more salt or spices if needed.
13. Tip: Let chili rest off heat for 5 minutes before serving to allow flavors to meld.
A rich, smoky aroma fills the kitchen as this chili simmers to perfection. The beef stays tender while the beans add a creamy contrast, all wrapped in a deeply spiced, gluten-free broth that’s neither too thin nor too thick. Serve it loaded with avocado slices, a dollop of dairy-free sour cream, or over baked potatoes for a hearty twist.
Savory Gluten-Free Ground Beef Shepherd’s Pie
A gluten-free comfort food game-changer that’s hearty, savory, and totally crave-worthy. This shepherd’s pie layers rich ground beef with creamy mashed potatoes for the ultimate weeknight win.
Ingredients
– 1 lb ground beef (85% lean for best flavor)
– 1 onion, diced (yellow or white)
– 2 carrots, diced
– 2 cloves garlic, minced
– 1 cup frozen peas
– 1 cup beef broth (low-sodium if preferred)
– 2 tbsp tomato paste
– 1 tbsp Worcestershire sauce (check for gluten-free)
– 1 tsp dried thyme
– 2 lbs potatoes, peeled and cubed (Yukon Gold or Russet)
– 1/2 cup milk (or unsweetened almond milk)
– 4 tbsp butter
– Salt and pepper to taste
Instructions
1. Preheat oven to 375°F.
2. Place potatoes in a pot, cover with cold water, and bring to a boil.
3. Cook potatoes for 15-20 minutes until fork-tender.
4. Drain potatoes and return to the pot.
5. Add milk and butter to the potatoes.
6. Mash potatoes until smooth and season with salt and pepper.
7. Heat a large skillet over medium-high heat.
8. Add ground beef and cook for 5-7 minutes, breaking it up with a spoon until browned.
9. Tip: Drain excess fat for a less greasy filling.
10. Add onion and carrots to the skillet.
11. Sauté for 5 minutes until vegetables soften.
12. Stir in garlic and cook for 1 minute until fragrant.
13. Add tomato paste and cook for 2 minutes to deepen flavor.
14. Pour in beef broth and Worcestershire sauce.
15. Tip: Scrape the bottom of the skillet to incorporate browned bits for extra flavor.
16. Simmer for 5 minutes until slightly thickened.
17. Stir in frozen peas and thyme.
18. Season with salt and pepper.
19. Transfer beef mixture to a 9×13 inch baking dish.
20. Spread mashed potatoes evenly over the top.
21. Tip: Use a fork to create ridges on the potatoes for crispy edges.
22. Bake for 25-30 minutes until bubbly and golden brown.
23. Let rest for 5 minutes before serving.
Velvety mashed potatoes crown a savory, beefy base with pops of sweet peas and carrots. Serve it straight from the dish with a crisp side salad for a balanced meal that satisfies every comfort food craving.
Zesty Gluten-Free Ground Beef Stuffed Peppers
Craving a flavor-packed dinner that won’t weigh you down? These gluten-free stuffed peppers deliver bold taste with minimal effort—perfect for busy weeknights or meal prep magic.
Ingredients
– 4 large bell peppers (any color, but red adds sweetness)
– 1 lb ground beef (85/15 lean for best texture)
– 1 cup cooked quinoa (or cauliflower rice for lower carb)
– 1 small yellow onion, diced (about ½ cup)
– 2 cloves garlic, minced
– 1 (14.5 oz) can diced tomatoes, undrained
– 1 tbsp olive oil (or any neutral oil)
– 1 tsp cumin
– ½ tsp smoked paprika
– ¼ tsp cayenne pepper (adjust to heat preference)
– ½ cup shredded Monterey Jack cheese (or dairy-free alternative)
– Fresh cilantro for garnish (optional)
– Salt and black pepper to taste
Instructions
1. Preheat oven to 375°F and lightly grease a baking dish.
2. Slice bell peppers in half lengthwise and remove seeds and membranes.
3. Heat olive oil in a large skillet over medium-high heat.
4. Add diced onion and sauté for 3-4 minutes until translucent.
5. Stir in minced garlic and cook for 30 seconds until fragrant.
6. Add ground beef, breaking it up with a spoon, and cook until browned (about 6-7 minutes).
7. Drain excess fat from the skillet.
8. Mix in diced tomatoes (with juices), cumin, smoked paprika, cayenne, salt, and black pepper.
9. Simmer for 5 minutes to blend flavors.
10. Fold in cooked quinoa until fully combined.
11. Stuff each pepper half generously with the beef mixture.
12. Arrange peppers in the prepared baking dish.
13. Cover dish with foil and bake for 25 minutes.
14. Remove foil, sprinkle cheese evenly over peppers, and bake uncovered for 10 more minutes until cheese is melted and bubbly.
15. Let rest for 5 minutes before serving.
Melted cheese crowns a juicy, tender pepper packed with savory beef and quinoa. The smoky spices and tangy tomatoes create a balanced bite—try topping with fresh cilantro or serving alongside a crisp green salad for extra crunch.
Gluten-Free Ground Beef Meatloaf with Herbs
Just when you thought meatloaf was boring—this gluten-free version with fresh herbs will blow your mind. Juicy ground beef gets a flavor upgrade with aromatic basil and parsley. Ready to bake your new weeknight favorite?
Ingredients
– 2 lbs ground beef (80/20 blend for best moisture)
– 1 cup gluten-free breadcrumbs (or almond flour for grain-free option)
– 2 large eggs (room temperature binds better)
– 1/2 cup whole milk (or unsweetened almond milk)
– 1/4 cup ketchup (plus extra for glazing)
– 1 small yellow onion, finely diced (about 1/2 cup)
– 3 cloves garlic, minced
– 1/4 cup fresh parsley, chopped
– 2 tbsp fresh basil, chopped
– 1 tsp salt
– 1/2 tsp black pepper
– 1 tbsp olive oil (for sautéing)
Instructions
1. Preheat your oven to 375°F (190°C) and lightly grease a 9×5 inch loaf pan.
2. Heat olive oil in a skillet over medium heat and sauté diced onion for 5 minutes until translucent.
3. Add minced garlic and cook for 1 minute until fragrant, then remove from heat to cool slightly.
4. In a large bowl, combine ground beef, gluten-free breadcrumbs, eggs, milk, ketchup, sautéed onion-garlic mixture, parsley, basil, salt, and pepper.
5. Mix everything with your hands until just combined—avoid overmixing to keep the texture tender.
6. Transfer the mixture to the prepared loaf pan and press it down evenly.
7. Spread a thin layer of ketchup over the top for a glossy finish.
8. Bake uncovered for 55-60 minutes, or until the internal temperature reaches 160°F on a meat thermometer.
9. Let the meatloaf rest in the pan for 10 minutes before slicing—this allows juices to redistribute.
10. Use a sharp knife to slice and serve warm.
Resting ensures each slice holds together perfectly with a juicy, herb-infused interior. The gluten-free breadcrumbs create a tender crumb without dryness. Try serving over mashed cauliflower or crumbled into gluten-free pasta sauce for a twist!
Spicy Gluten-Free Ground Beef Lettuce Wraps
Zesty, gluten-free, and ready in minutes—these lettuce wraps pack a punch! Grab your skillet and let’s get sizzling.
Ingredients
– 1 lb ground beef (90% lean works best)
– 1 tbsp avocado oil (or any neutral oil)
– 1/4 cup gluten-free tamari (soy sauce substitute)
– 2 tbsp sriracha (adjust for heat preference)
– 1 tbsp rice vinegar
– 1 tsp grated ginger (fresh for best flavor)
– 2 cloves garlic, minced
– 1 head butter lettuce (leaves separated for cups)
– 2 green onions, sliced (for garnish)
– 1 tbsp sesame seeds (optional topping)
Instructions
1. Heat avocado oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add ground beef to the skillet, breaking it apart with a spatula.
3. Cook beef for 5-7 minutes, stirring occasionally, until no pink remains and it’s browned.
4. Tip: Drain excess fat from the skillet for a lighter texture.
5. Reduce heat to medium and add minced garlic and grated ginger to the beef.
6. Sauté for 1 minute until fragrant, stirring constantly to prevent burning.
7. Pour in gluten-free tamari, sriracha, and rice vinegar, stirring to combine.
8. Simmer the mixture for 3-4 minutes, allowing the sauce to thicken and coat the beef evenly.
9. Tip: For extra depth, let it bubble gently—don’t rush this step!
10. Remove skillet from heat and let cool slightly, about 2 minutes.
11. Spoon the beef mixture into butter lettuce cups, filling each about three-quarters full.
12. Garnish with sliced green onions and sesame seeds if desired.
13. Tip: Serve immediately to keep lettuce crisp and fresh.
Hearty and satisfying, the crunch of lettuce contrasts perfectly with the savory, spicy beef. Try stacking them for a fun appetizer or meal prep the filling ahead for quick lunches.
Classic Gluten-Free Ground Beef Lasagna
Lasagna lovers, rejoice! This gluten-free version delivers all the cheesy, meaty goodness without the gluten. Layer up that comfort food magic in under an hour.
Ingredients
– 1 lb ground beef (80/20 blend for best flavor)
– 12 oz gluten-free lasagna noodles (oven-ready type to skip boiling)
– 24 oz marinara sauce (or your favorite jarred sauce)
– 15 oz ricotta cheese (full-fat for creaminess)
– 2 cups shredded mozzarella cheese
– 1/2 cup grated Parmesan cheese
– 1 large egg (helps bind the ricotta layer)
– 2 tbsp olive oil (or any neutral oil)
– 3 cloves garlic, minced (fresh for best flavor)
– 1 tsp dried oregano (or 1 tbsp fresh)
– 1/2 tsp salt (adjust to taste)
– 1/4 tsp black pepper
– Fresh basil for garnish (optional but recommended)
Instructions
1. Preheat your oven to 375°F (190°C) to ensure even baking.
2. Heat 2 tbsp olive oil in a large skillet over medium-high heat.
3. Add 1 lb ground beef and cook for 5-7 minutes, breaking it into crumbles until no pink remains.
4. Stir in 3 cloves minced garlic and 1 tsp dried oregano, cooking for 1 minute until fragrant.
5. Pour in 24 oz marinara sauce, 1/2 tsp salt, and 1/4 tsp black pepper, then simmer for 5 minutes.
6. In a bowl, mix 15 oz ricotta cheese, 1 large egg, and 1/2 cup Parmesan cheese until combined.
7. Spread 1/2 cup meat sauce in a 9×13 inch baking dish to prevent sticking.
8. Layer 4 gluten-free lasagna noodles over the sauce, slightly overlapping.
9. Spread half the ricotta mixture evenly over the noodles.
10. Spoon one-third of the remaining meat sauce over the ricotta.
11. Sprinkle 1/2 cup mozzarella cheese over the sauce.
12. Repeat layers: noodles, ricotta, sauce, and mozzarella.
13. Top with a final layer of noodles and the remaining meat sauce.
14. Cover with the remaining 1 cup mozzarella cheese.
15. Cover the dish with foil and bake for 25 minutes at 375°F.
16. Remove foil and bake for another 10-15 minutes until cheese is golden and bubbly.
17. Let rest for 10 minutes before slicing to set the layers.
18. Garnish with fresh basil if desired.
Outrageously cheesy and perfectly layered, this lasagna boasts a hearty beef flavor with a tender, gluten-free noodle texture. Serve it with a crisp salad for a balanced meal, or enjoy leftovers reheated—it tastes even better the next day!
Gluten-Free Ground Beef Stroganoff with Mushrooms
Zesty comfort food just got a gluten-free glow-up! This beef stroganoff delivers creamy richness without the wheat—perfect for weeknight dinners. Grab your skillet and let’s get cooking.
Ingredients
– 1 lb ground beef (85% lean for best flavor)
– 8 oz cremini mushrooms, sliced (or white mushrooms)
– 1 small yellow onion, diced
– 2 cloves garlic, minced
– 2 tbsp gluten-free all-purpose flour (for thickening)
– 1 cup beef broth (low sodium preferred)
– 1/2 cup sour cream (full-fat for creaminess)
– 2 tbsp olive oil (or any neutral oil)
– 1 tsp paprika (smoked or sweet)
– Salt and black pepper (to season)
– 12 oz gluten-free egg noodles (for serving)
Instructions
1. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering.
2. Add ground beef and cook for 5-7 minutes, breaking it into crumbles with a spatula until browned.
3. Tip: Drain excess fat for a less greasy dish, but leave about 1 tbsp for flavor.
4. Push beef to one side; add remaining 1 tbsp oil, onions, and mushrooms to the skillet.
5. Sauté for 5 minutes until onions are translucent and mushrooms release moisture.
6. Stir in garlic and cook for 1 minute until fragrant.
7. Sprinkle gluten-free flour over the mixture and stir constantly for 1 minute to cook out raw taste.
8. Gradually pour in beef broth, scraping up any browned bits from the skillet bottom.
9. Bring to a simmer and cook for 3-5 minutes until slightly thickened.
10. Reduce heat to low; stir in sour cream and paprika until fully incorporated.
11. Tip: Avoid boiling after adding sour cream to prevent curdling.
12. Season with salt and pepper, then simmer for 2 more minutes.
13. Meanwhile, cook gluten-free egg noodles according to package directions until al dente.
14. Tip: Rinse noodles briefly after cooking to remove excess starch if desired.
15. Serve stroganoff sauce over hot noodles.
Creamy, savory, and utterly satisfying, this stroganoff hugs the noodles with a velvety sauce. The mushrooms add an earthy depth, while the beef keeps it hearty—try topping with fresh parsley for a pop of color.
Easy Gluten-Free Ground Beef and Vegetable Stir-Fry
Out of time but craving something healthy? This gluten-free stir-fry comes together in minutes with pantry staples. Packed with protein and veggies—it’s weeknight magic.
Ingredients
– 1 lb ground beef (85% lean for best flavor)
– 2 tbsp avocado oil (or any high-heat oil)
– 1 red bell pepper, sliced into thin strips
– 1 cup broccoli florets (fresh or frozen)
– 2 cloves garlic, minced
– 1 tbsp gluten-free tamari (or coconut aminos)
– 1 tsp sesame oil (for finishing)
– Salt and black pepper to taste (start with ½ tsp salt)
Instructions
1. Heat a large skillet or wok over medium-high heat for 2 minutes until hot.
2. Add avocado oil and swirl to coat the pan evenly.
3. Add ground beef, breaking it apart with a spatula into small crumbles.
4. Cook beef for 5–6 minutes, stirring occasionally, until no pink remains.
5. Tip: Drain excess fat if desired, but leave 1 tbsp for flavor.
6. Add sliced bell pepper and broccoli florets to the skillet.
7. Stir-fry for 4–5 minutes until veggies are crisp-tender.
8. Tip: Don’t overcrowd the pan—work in batches if needed for even cooking.
9. Add minced garlic and cook for 30 seconds until fragrant.
10. Pour in gluten-free tamari and sesame oil, stirring to combine.
11. Season with salt and black pepper, then cook for 1 more minute.
12. Tip: Taste and adjust seasoning—add more tamari for umami depth.
13. Remove from heat and let rest for 2 minutes before serving.
Now you’ve got a savory, satisfying dish with tender beef and crunchy veggies. Serve it over cauliflower rice for a low-carb twist or stuff it into lettuce wraps for a fresh crunch.
Gluten-Free Ground Beef Meatballs in Tomato Sauce
Just when you thought meatballs couldn’t get better—gluten-free magic happens. These juicy beef bombs simmered in rich tomato sauce will have everyone begging for seconds.
Ingredients
– 1 lb ground beef (80/20 blend for best flavor)
– 1/4 cup gluten-free breadcrumbs (or almond flour for grain-free option)
– 1 large egg
– 2 tbsp olive oil (or any neutral oil)
– 3 cloves garlic, minced
– 1/2 onion, finely diced
– 24 oz jar tomato sauce (no sugar added preferred)
– 1 tsp dried oregano
– 1/2 tsp salt
– 1/4 tsp black pepper
Instructions
1. Preheat oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, combine ground beef, gluten-free breadcrumbs, egg, minced garlic, diced onion, oregano, salt, and black pepper.
3. Mix gently with hands until just combined—overmixing makes tough meatballs.
4. Roll mixture into 1.5-inch balls and place on prepared baking sheet.
5. Bake meatballs for 15 minutes until lightly browned and internal temperature reaches 160°F.
6. While meatballs bake, heat olive oil in a large skillet over medium heat.
7. Pour tomato sauce into skillet and bring to a gentle simmer.
8. Transfer baked meatballs directly into simmering sauce using tongs.
9. Reduce heat to low, cover skillet, and simmer for 20 minutes to allow flavors to meld.
10. Stir gently halfway through cooking to ensure even saucing.
Zesty and tender, these meatballs soak up the tomato sauce beautifully. Serve over zucchini noodles for a complete gluten-free feast, or stuff into toasted gluten-free rolls for epic meatball subs.
Flavorful Gluten-Free Ground Beef Enchiladas
Every bite of these gluten-free ground beef enchiladas delivers bold, authentic flavor without the gluten. Elevate your weeknight dinner with this crowd-pleasing recipe that’s as easy as it is delicious.
Ingredients
– 1 lb ground beef (85% lean for best flavor)
– 1 tbsp olive oil (or any neutral oil)
– 1 small onion, finely diced
– 2 cloves garlic, minced
– 1 packet gluten-free taco seasoning (or 2 tbsp homemade blend)
– 8 gluten-free corn tortillas
– 2 cups enchilada sauce (check label for gluten-free)
– 2 cups shredded Mexican cheese blend
– ¼ cup chopped fresh cilantro (optional, for garnish)
Instructions
1. Preheat your oven to 375°F.
2. Heat olive oil in a large skillet over medium-high heat.
3. Add diced onion and cook for 3–4 minutes until softened.
4. Add minced garlic and cook for 30 seconds until fragrant.
5. Add ground beef and cook for 6–8 minutes, breaking it up with a spoon, until browned.
6. Drain excess fat from the skillet.
7. Stir in gluten-free taco seasoning and ¼ cup water.
8. Simmer for 2–3 minutes until the liquid is absorbed.
9. Warm the corn tortillas in the microwave for 20 seconds to prevent cracking.
10. Spread ½ cup enchilada sauce evenly in a 9×13 inch baking dish.
11. Spoon about ⅓ cup of the beef mixture onto each tortilla.
12. Roll each tortilla tightly and place seam-side down in the dish.
13. Pour the remaining enchilada sauce over the rolled tortillas.
14. Sprinkle shredded cheese evenly over the top.
15. Bake for 20–25 minutes until the cheese is melted and bubbly.
16. Let rest for 5 minutes before serving.
17. Garnish with chopped cilantro if desired.
Unbelievably tender tortillas wrap around a savory, well-seasoned beef filling, all smothered in zesty sauce and gooey cheese. Serve these enchiladas with a crisp side salad or creamy guacamole for a complete meal that satisfies every craving.
Comforting Gluten-Free Ground Beef Casserole
Grab your skillet and get ready for the ultimate cozy meal. This gluten-free casserole layers savory beef, tender veggies, and creamy sauce for a dinner that’s pure comfort. Perfect for busy weeknights or meal prep—every bite delivers flavor and satisfaction.
Ingredients
– 1 lb ground beef (80/20 blend for best flavor)
– 1 tbsp olive oil (or any neutral oil)
– 1 medium onion, diced (about 1 cup)
– 2 cloves garlic, minced
– 1 cup diced carrots
– 1 cup frozen peas
– 1 cup gluten-free all-purpose flour
– 2 cups beef broth (low-sodium preferred)
– 1 cup milk (dairy or unsweetened almond)
– 1 tsp salt (adjust to taste)
– ½ tsp black pepper
– 1 cup shredded cheddar cheese
Instructions
1. Preheat your oven to 375°F.
2. Heat olive oil in a large oven-safe skillet over medium-high heat.
3. Add ground beef and cook for 5-7 minutes, breaking it into crumbles with a spoon until no pink remains.
4. Tip: Drain excess fat for a lighter dish, but leave about 1 tbsp for flavor.
5. Add diced onion and sauté for 3 minutes until translucent.
6. Stir in minced garlic and cook for 30 seconds until fragrant.
7. Add diced carrots and cook for 4 minutes until slightly softened.
8. Sprinkle gluten-free flour over the mixture and stir for 1 minute to cook out the raw taste.
9. Gradually pour in beef broth while stirring constantly to avoid lumps.
10. Add milk, salt, and black pepper, and bring to a simmer for 2-3 minutes until thickened.
11. Tip: For extra richness, substitute ½ cup broth with heavy cream.
12. Fold in frozen peas and half the cheddar cheese until evenly distributed.
13. Top with remaining cheddar cheese.
14. Transfer the skillet to the preheated oven and bake for 15 minutes until bubbly and golden.
15. Tip: Broil for the last 2 minutes for a crispier cheese crust if desired.
16. Remove from oven and let rest for 5 minutes before serving.
Just out of the oven, this casserole boasts a creamy, hearty texture with melty cheese and tender veggies. The savory beef base pairs perfectly with the slight sweetness from carrots and peas—serve it with a fresh green salad or gluten-free garlic bread for a complete, comforting meal.
Gluten-Free Ground Beef and Quinoa Stuffed Cabbage Rolls
Tired of boring gluten-free meals? Transform humble cabbage into flavor-packed rolls that’ll have everyone asking for seconds. This protein-packed twist on a classic delivers serious comfort without the gluten.
Ingredients
– 1 large head green cabbage
– 1 lb ground beef (85/15 works best)
– 1 cup cooked quinoa (cooled completely)
– 1 small yellow onion, finely diced
– 2 cloves garlic, minced
– 1 (15 oz) can tomato sauce (no salt added preferred)
– 2 tbsp olive oil (or any neutral oil)
– 1 tsp dried oregano
– 1/2 tsp paprika
– Salt and black pepper (to taste, start with 1/2 tsp each)
– 1/4 cup chopped fresh parsley (plus extra for garnish)
Instructions
1. Bring a large pot of salted water to a rolling boil.
2. Carefully submerge the whole cabbage head and boil for 8-10 minutes until leaves are pliable.
3. Remove cabbage with tongs and let cool until handleable, about 15 minutes.
4. Gently separate 12 large leaves, trimming thick stems with a paring knife.
5. Heat olive oil in a large skillet over medium-high heat until shimmering.
6. Add diced onion and cook for 5 minutes until translucent, stirring frequently.
7. Add minced garlic and cook for 1 minute until fragrant.
8. Add ground beef and cook for 6-8 minutes, breaking into crumbles, until no pink remains.
9. Drain excess fat from the skillet.
10. Stir in cooked quinoa, oregano, paprika, 1/2 tsp salt, and 1/2 tsp black pepper.
11. Remove from heat and fold in chopped parsley.
12. Preheat oven to 375°F and spread 1/2 cup tomato sauce in a 9×13 baking dish.
13. Place 1/4 cup filling in the center of each cabbage leaf.
14. Fold sides inward and roll tightly from stem end to tip.
15. Arrange rolls seam-side down in the baking dish.
16. Pour remaining tomato sauce evenly over rolls.
17. Cover tightly with foil and bake for 45 minutes at 375°F.
18. Remove foil and bake uncovered for 15 minutes until sauce is bubbly.
19. Let rest for 10 minutes before serving.
Deliciously tender cabbage wraps around a savory, grain-filled center that stays perfectly moist. The tomato sauce caramelizes into a rich glaze that balances the hearty filling beautifully. Serve over cauliflower mash or with a crisp green salad for a complete meal that satisfies gluten-free and regular diets alike.
Tasty Gluten-Free Ground Beef Sloppy Joes
Ditch the gluten, not the flavor! These sloppy joes deliver messy, saucy goodness without compromise. Get ready to make your weeknight dinner game strong.
Ingredients
– 1 lb ground beef (80/20 blend for best flavor)
– 1 tbsp olive oil (or any neutral oil)
– 1 small onion, finely diced
– 1 green bell pepper, finely diced
– 2 cloves garlic, minced
– ¾ cup ketchup
– 2 tbsp tomato paste
– 2 tbsp Worcestershire sauce (check label for gluten-free)
– 1 tbsp yellow mustard
– 1 tbsp brown sugar
– ½ cup water
– 4 gluten-free hamburger buns
– Salt and black pepper to taste
Instructions
1. Heat olive oil in a large skillet over medium-high heat until shimmering.
2. Add ground beef and cook for 5-7 minutes, breaking it apart with a spatula until no pink remains.
3. Drain excess fat from the skillet, leaving about 1 tablespoon for flavor.
4. Add diced onion and bell pepper to the skillet and cook for 4-5 minutes until softened.
5. Stir in minced garlic and cook for 30 seconds until fragrant.
6. Add tomato paste and cook for 1 minute, stirring constantly to deepen flavor.
7. Pour in ketchup, Worcestershire sauce, mustard, brown sugar, and water.
8. Bring mixture to a simmer, then reduce heat to low.
9. Cook uncovered for 10-12 minutes, stirring occasionally, until sauce thickens.
10. Season with salt and black pepper, starting with ½ teaspoon salt and ¼ teaspoon pepper.
11. Toast gluten-free buns in a dry skillet over medium heat for 2-3 minutes per side until golden.
12. Spoon beef mixture generously onto bottom buns and top with remaining halves.
A saucy, savory masterpiece awaits! The texture is perfectly messy with tender beef and crisp-tender veggies. Serve these open-faced with a side of sweet potato fries or pile on pickles for extra crunch.
Conclusion
Cooking gluten-free has never been easier or more delicious! These 35 ground beef recipes offer something for every meal and occasion. We hope you find new family favorites—give them a try and let us know which ones you love in the comments below. Don’t forget to share this roundup on Pinterest to help other home cooks discover these tasty ideas!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
