Exciting news for busy home cooks! Ground beef just got a major upgrade with these 19 irresistible air fryer recipes. From juicy burgers to crispy meatballs, discover quick, comforting dinners that will become family favorites. Get ready to transform your weeknight meals—let’s dive into these delicious creations!
Air Fryer Beef and Cheese Stuffed Peppers
Just thinking about how the crisp autumn air makes me crave something warm and comforting, yet simple enough to prepare without much fuss. These stuffed peppers feel like a hug in food form, especially when the cheese melts just right and the beef gets that perfect savory note.
Ingredients
– For the filling: 1 lb ground beef, 1 cup cooked rice, 1/2 cup shredded cheddar cheese, 1/4 cup diced onion, 1 tsp garlic powder, 1/2 tsp salt, 1/4 tsp black pepper
– For assembly: 4 bell peppers (any color), 1 tbsp olive oil
Instructions
1. Preheat the air fryer to 375°F for 3 minutes.
2. Cut the tops off the bell peppers and remove the seeds and membranes.
3. In a skillet over medium heat, cook the ground beef and diced onion for 8–10 minutes until the beef is browned and no pink remains.
4. Drain any excess grease from the skillet.
5. Stir in the cooked rice, garlic powder, salt, and black pepper into the beef mixture.
6. Spoon the filling evenly into the hollowed bell peppers.
7. Drizzle the olive oil over the outside of the peppers to help them crisp up.
8. Place the stuffed peppers in the air fryer basket, ensuring they are not overcrowded.
9. Air fry at 375°F for 15 minutes.
10. Sprinkle the shredded cheddar cheese on top of the peppers.
11. Air fry for an additional 3–5 minutes at 375°F until the cheese is melted and bubbly.
12. Remove from the air fryer and let rest for 2 minutes before serving.
Nothing beats the contrast of the tender pepper with the hearty, cheesy filling—it’s a dish that feels both rustic and refined. Try serving it alongside a simple green salad or with a dollop of sour cream for an extra creamy touch.
Crispy Air Fryer Ground Beef Tacos
Vividly, the memory of taco nights past drifts in—the sizzle, the laughter, the promise of something both comforting and crisp, now reimagined quietly here in my kitchen. There’s a gentle simplicity to these air-fryer tacos, a modern twist that feels like a soft sigh of relief on a busy evening, inviting you to slow down and savor each step.
Ingredients
For the filling:
– 1 lb ground beef (80/20 blend for richness)
– 1 tbsp olive oil
– 1 tsp chili powder
– 1/2 tsp cumin
– 1/4 tsp garlic powder
– 1/4 tsp onion powder
– 1/4 tsp salt
For assembly and cooking:
– 8 small corn tortillas (6-inch size)
– 1/2 cup shredded cheddar cheese
– Cooking spray (avocado oil preferred)
Instructions
1. Heat 1 tbsp olive oil in a skillet over medium heat (350°F if using an electric stove) for 1 minute until shimmering.
2. Add 1 lb ground beef to the skillet, breaking it into small pieces with a wooden spoon for even browning.
3. Cook the beef for 5-7 minutes, stirring occasionally, until no pink remains and it develops a light crust.
4. Sprinkle in 1 tsp chili powder, 1/2 tsp cumin, 1/4 tsp garlic powder, 1/4 tsp onion powder, and 1/4 tsp salt, stirring to coat evenly for 1 minute to bloom the spices.
5. Remove the skillet from heat and let the beef cool slightly for 2 minutes to prevent soggy tortillas.
6. Warm 8 corn tortillas in the microwave for 15 seconds wrapped in a damp paper towel to make them pliable and avoid cracking.
7. Place a tortilla flat and spoon 2 tbsp of the beef mixture onto one half, then top with 1 tbsp shredded cheddar cheese.
8. Fold the tortilla over the filling, pressing gently to seal the edges; repeat for all tacos.
9. Lightly spray both sides of each taco with cooking spray to ensure crispiness without excess oil.
10. Preheat the air fryer to 375°F for 3 minutes for even cooking.
11. Arrange tacos in a single layer in the air fryer basket, leaving space between them for air circulation.
12. Air fry at 375°F for 6-8 minutes, flipping halfway through, until golden brown and crispy.
13. Remove tacos carefully with tongs and let rest for 1 minute on a wire rack to maintain crunch.
So, the first bite reveals a satisfying crackle giving way to the warmly spiced beef and melted cheese, a harmony of textures that feels both nostalgic and new. Serve them stacked high with a dollop of cool sour cream or alongside a bright lime wedge for a touch of zest, perfect for those quiet evenings when simplicity speaks loudest.
Air Fryer Ground Beef and Veggie Empanadas
Kindly, as the afternoon light fades, I find myself drawn to the comforting rhythm of preparing these empanadas, a simple yet deeply satisfying meal that feels like a warm embrace on a quiet day. There’s something about folding dough around savory fillings that slows time, inviting reflection and gentle nourishment.
Ingredients
For the filling:
– 1 lb ground beef (80/20 blend)
– 1 cup finely diced yellow onion
– 1/2 cup diced red bell pepper
– 1/2 cup frozen corn kernels, thawed
– 2 cloves garlic, minced
– 1 tbsp olive oil
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– 1/4 tsp black pepper
– 1/2 tsp salt
For assembly:
– 1 package (14 oz) pre-made empanada discs (10 count)
– 1 large egg, beaten
Instructions
1. Heat 1 tbsp olive oil in a large skillet over medium heat (350°F) for 1 minute until shimmering.
2. Add 1 cup diced yellow onion and sauté for 3 minutes until translucent, stirring occasionally to prevent burning.
3. Add 2 cloves minced garlic and cook for 30 seconds until fragrant, being careful not to let it brown.
4. Add 1 lb ground beef to the skillet, breaking it apart with a wooden spoon into small crumbles.
5. Cook the beef for 5-6 minutes until no pink remains, stirring frequently to ensure even browning.
6. Drain excess fat from the skillet using a spoon, leaving about 1 tbsp for moisture.
7. Add 1/2 cup diced red bell pepper and 1/2 cup thawed corn kernels to the beef mixture.
8. Sprinkle in 1 tsp ground cumin, 1/2 tsp smoked paprika, 1/4 tsp black pepper, and 1/2 tsp salt.
9. Cook for 3-4 minutes until vegetables soften slightly, stirring to combine all spices evenly.
10. Remove the skillet from heat and let the filling cool for 10 minutes to prevent dough from becoming soggy.
11. Lay out 10 empanada discs on a clean surface and spoon 2 tbsp of filling onto the center of each disc.
12. Brush the edges of each disc with beaten egg using a pastry brush to help seal.
13. Fold each disc over the filling to form a half-moon shape, pressing edges firmly with a fork to crimp and seal completely.
14. Preheat air fryer to 375°F for 3 minutes until the indicator light shows ready.
15. Arrange empanadas in a single layer in the air fryer basket, leaving 1/2 inch between them for air circulation.
16. Lightly brush the tops with remaining beaten egg for a golden finish.
17. Air fry at 375°F for 10-12 minutes until the crust is golden brown and crisp, flipping halfway through cooking time.
18. Remove empanadas from the air fryer and let rest for 2 minutes before serving to allow filling to set.
Remarkably, these empanadas emerge with a flaky, golden crust that shatters delicately against the savory, spiced beef and vegetable filling, offering a satisfying contrast in every bite. Serve them warm alongside a crisp green salad or with a dollop of cool sour cream for balance, perfect for a thoughtful meal that invites pause and appreciation.
Savory Air Fryer Meatloaf with Glaze
Musing quietly in my kitchen this afternoon, I find comfort in the familiar rhythm of preparing a meal that feels both nostalgic and wonderfully modern. There’s something deeply satisfying about transforming simple ingredients into a dish that warms the heart and fills the home with inviting aromas. This savory air fryer meatloaf, with its sweet and tangy glaze, is a testament to how effortless and rewarding home cooking can be.
Ingredients
For the meatloaf:
– 1 lb ground beef (80/20 blend)
– 1/2 cup breadcrumbs
– 1/4 cup whole milk
– 1 large egg
– 1/4 cup finely chopped onion
– 2 tbsp ketchup
– 1 tsp Worcestershire sauce
– 1/2 tsp garlic powder
– 1/2 tsp salt
– 1/4 tsp black pepper
For the glaze:
– 1/4 cup ketchup
– 2 tbsp brown sugar
– 1 tbsp apple cider vinegar
– 1 tsp Dijon mustard
Instructions
1. In a large bowl, combine the ground beef, breadcrumbs, milk, egg, chopped onion, 2 tbsp ketchup, Worcestershire sauce, garlic powder, salt, and black pepper.
2. Gently mix the ingredients with your hands until just combined, being careful not to overwork the meat to keep the loaf tender.
3. Shape the mixture into a loaf approximately 7 inches long and 4 inches wide, ensuring it fits comfortably in your air fryer basket.
4. Preheat the air fryer to 350°F for 3 minutes.
5. Place the meatloaf in the air fryer basket and cook for 25 minutes.
6. While the meatloaf cooks, whisk together 1/4 cup ketchup, brown sugar, apple cider vinegar, and Dijon mustard in a small bowl to make the glaze.
7. After 25 minutes, carefully brush half of the glaze evenly over the top and sides of the meatloaf.
8. Continue cooking for an additional 10 minutes at 350°F.
9. Brush the remaining glaze over the meatloaf and cook for 5 more minutes, or until the internal temperature reaches 160°F when checked with a meat thermometer.
10. Let the meatloaf rest in the air fryer basket for 5 minutes before slicing to allow the juices to redistribute.
Glazed to a sticky perfection, this meatloaf emerges with a caramelized crust that gives way to a moist, finely textured interior. The balance of savory beef and sweet-tangy glaze makes each slice deeply satisfying, especially when served alongside creamy mashed potatoes or a simple green salad for a comforting weeknight dinner.
Air Fryer Spicy Beef Stuffed Mushrooms
Unfolding the layers of this recipe feels like tracing the contours of comfort itself, each step a quiet meditation on texture and warmth. Using an air fryer transforms humble ingredients into something deeply satisfying, with the spicy beef filling cradled gently by earthy mushrooms.
Ingredients
For the filling:
– 1 lb ground beef (85% lean)
– 1/2 cup finely diced yellow onion
– 2 cloves garlic, minced
– 1 tbsp olive oil
– 1 tsp smoked paprika
– 1/2 tsp cayenne pepper
– 1/4 tsp black pepper
– 1/2 tsp salt
For the mushrooms:
– 16 large cremini mushrooms (about 1.5 inches wide)
– 1 tbsp olive oil
– 1/4 tsp salt
For topping:
– 1/4 cup shredded mozzarella cheese
– 2 tbsp chopped fresh parsley
Instructions
1. Preheat your air fryer to 375°F for 5 minutes to ensure even cooking from the start.
2. Gently twist the stems from 16 large cremini mushrooms and use a small spoon to scrape out the gills, creating a deep well for filling.
3. Brush the mushroom caps inside and out with 1 tablespoon of olive oil and sprinkle with 1/4 teaspoon of salt.
4. Heat 1 tablespoon of olive oil in a skillet over medium heat until shimmering, about 2 minutes.
5. Add 1/2 cup finely diced yellow onion and cook until translucent, approximately 4 minutes, stirring occasionally.
6. Add 2 cloves of minced garlic and cook for 1 minute until fragrant but not browned.
7. Add 1 pound of ground beef, breaking it up with a wooden spoon, and cook until no pink remains, about 6-8 minutes.
8. Drain any excess fat from the skillet, then stir in 1 teaspoon smoked paprika, 1/2 teaspoon cayenne pepper, 1/4 teaspoon black pepper, and 1/2 teaspoon salt.
9. Spoon the beef mixture evenly into the prepared mushroom caps, pressing gently to pack it in.
10. Arrange the stuffed mushrooms in a single layer in the air fryer basket, leaving space between each for air circulation.
11. Air fry at 375°F for 10 minutes until the mushrooms are tender and the filling is heated through.
12. Sprinkle 1/4 cup shredded mozzarella cheese over the mushrooms and air fry for 2 more minutes until melted and bubbly.
13. Remove from the air fryer using tongs and let rest for 3 minutes to allow the juices to redistribute.
14. Garnish with 2 tablespoons of chopped fresh parsley before serving.
Mouthfuls of these stuffed mushrooms reveal a beautiful contrast: the tender, juicy mushroom base giving way to the warmly spiced beef filling, with the melted cheese adding a creamy finish. They make perfect appetizers for a cozy gathering, or serve them alongside a simple green salad for a light yet satisfying meal that feels both rustic and refined.
Cheesy Air Fryer Ground Beef Nachos
Nostalgia washes over me as I recall the first time I crafted these nachos, a humble yet deeply satisfying creation that turns simple ingredients into a comforting feast. There’s something magical about the way melted cheese and seasoned beef come together in the air fryer, creating a dish that feels both indulgent and effortless. It’s a quiet moment of joy, perfect for a cozy evening alone or a shared treat with loved ones.
Ingredients
For the beef mixture:
– 1 pound ground beef
– 1 tablespoon olive oil
– 1 teaspoon chili powder
– 1/2 teaspoon cumin
– 1/2 teaspoon garlic powder
– 1/4 teaspoon salt
For assembling:
– 1 bag (10 ounces) tortilla chips
– 2 cups shredded cheddar cheese
– 1/2 cup diced tomatoes
– 1/4 cup sliced jalapeños
– 1/4 cup sour cream
– 2 tablespoons chopped fresh cilantro
Instructions
1. Heat 1 tablespoon of olive oil in a skillet over medium heat until it shimmers.
2. Add 1 pound of ground beef to the skillet, breaking it into small pieces with a spatula.
3. Cook the beef for 5-7 minutes, stirring occasionally, until it is fully browned and no pink remains.
4. Drain any excess grease from the skillet using a spoon or by tilting the pan carefully.
5. Sprinkle 1 teaspoon of chili powder, 1/2 teaspoon of cumin, 1/2 teaspoon of garlic powder, and 1/4 teaspoon of salt over the beef, stirring to combine evenly.
6. Remove the skillet from the heat and set the beef mixture aside.
7. Preheat the air fryer to 350°F for 3 minutes to ensure even cooking.
8. Spread half of the 10-ounce bag of tortilla chips in a single layer in the air fryer basket.
9. Top the chips with half of the cooked beef mixture, spreading it evenly.
10. Sprinkle 1 cup of shredded cheddar cheese over the beef and chips.
11. Repeat the layers with the remaining chips, beef, and cheese.
12. Air fry the nachos at 350°F for 5-7 minutes, or until the cheese is fully melted and bubbly.
13. Carefully remove the basket from the air fryer using oven mitts to avoid burns.
14. Transfer the nachos to a serving plate using a spatula.
15. Top with 1/2 cup of diced tomatoes, 1/4 cup of sliced jalapeños, 1/4 cup of sour cream, and 2 tablespoons of chopped fresh cilantro.
Kaleidoscope of textures awaits: the crunch of chips, the creaminess of melted cheese, and the zing of fresh toppings create a harmonious bite. For a fun twist, serve them straight from the air fryer basket for a rustic, shareable presentation that encourages everyone to dig in.
Air Fryer Ground Beef and Potato Skins
There’s something quietly comforting about transforming humble ingredients into a warm, satisfying meal that fills the kitchen with inviting aromas. Using the air fryer simplifies the process, allowing the flavors to meld beautifully while keeping everything wonderfully crisp without excess oil. This dish brings together the heartiness of beef and the earthy sweetness of potatoes in a way that feels both nostalgic and effortlessly modern.
Ingredients
For the potato skins:
– 4 large russet potatoes
– 1 tablespoon olive oil
– 1/2 teaspoon salt
For the filling:
– 1 pound lean ground beef
– 1/2 cup finely diced yellow onion
– 1 teaspoon garlic powder
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon black pepper
– 1/2 cup shredded cheddar cheese
– 2 tablespoons sour cream
– 1 tablespoon chopped fresh chives
Instructions
1. Preheat your air fryer to 400°F for 3 minutes.
2. Pierce each potato 4-5 times with a fork to allow steam to escape.
3. Rub the potatoes evenly with 1 tablespoon olive oil and sprinkle with 1/2 teaspoon salt.
4. Air fry the potatoes at 400°F for 40 minutes, flipping halfway through, until the skins are crisp and the flesh is tender when pierced with a fork.
5. Carefully remove the potatoes from the air fryer and let them cool for 10 minutes until safe to handle.
6. Cut each potato in half lengthwise and scoop out the flesh, leaving about 1/4-inch of potato attached to the skin for stability.
7. In a skillet over medium heat, cook 1 pound lean ground beef with 1/2 cup finely diced yellow onion for 8-10 minutes, breaking it into small crumbles, until no pink remains.
8. Drain any excess grease from the beef mixture.
9. Stir in 1 teaspoon garlic powder, 1/2 teaspoon smoked paprika, and 1/4 teaspoon black pepper until well combined.
10. Evenly divide the beef mixture among the potato skins.
11. Sprinkle 1/2 cup shredded cheddar cheese over the filled potato skins.
12. Air fry at 375°F for 5-7 minutes until the cheese is fully melted and bubbly.
13. Remove from the air fryer and let rest for 2 minutes before serving.
14. Top each potato skin with a dollop of sour cream and a sprinkle of fresh chives.
Ultimate satisfaction comes from that first bite where the crispy potato skin gives way to the savory beef and melted cheese. The contrast between the crunchy exterior and tender interior makes each mouthful interesting, while the cool sour cream provides a refreshing balance. Try serving these alongside a simple green salad or as hearty appetizers for game day gatherings, where their robust flavor and satisfying texture truly shine.
Quick Air Fryer Ground Beef Stir Fry
Just as the afternoon light begins to soften, I find myself craving something warm and comforting, yet quick enough to prepare before the evening settles in. This air fryer stir fry has become my go-to for those moments when hunger whispers but time is scarce, a humble dish that transforms simple ingredients into something deeply satisfying.
Ingredients
For the stir fry:
– 1 lb ground beef (80/20 blend)
– 1 tbsp olive oil
– 1 medium yellow onion, diced
– 1 red bell pepper, sliced into thin strips
– 2 cloves garlic, minced
For the sauce:
– 3 tbsp soy sauce
– 2 tbsp hoisin sauce
– 1 tbsp rice vinegar
– 1 tsp sesame oil
– 1/2 tsp red pepper flakes
Instructions
1. Preheat your air fryer to 375°F for 3 minutes to ensure even cooking from the start.
2. In a medium bowl, combine 3 tbsp soy sauce, 2 tbsp hoisin sauce, 1 tbsp rice vinegar, 1 tsp sesame oil, and 1/2 tsp red pepper flakes, whisking until fully incorporated.
3. Add 1 tbsp olive oil to the air fryer basket, then place 1 lb ground beef in an even layer, breaking it apart with a spatula.
4. Air fry the ground beef at 375°F for 8 minutes, pausing at the 4-minute mark to stir and break up any large chunks for uniform browning.
5. Add 1 diced yellow onion and 1 sliced red bell pepper to the basket, stirring gently to combine with the beef.
6. Air fry at 375°F for another 5 minutes, until the vegetables begin to soften and develop slight charring at the edges.
7. Add 2 minced garlic cloves to the basket, stirring quickly to distribute and prevent burning.
8. Air fry for 1 additional minute at 375°F, just until the garlic becomes fragrant.
9. Pour the prepared sauce over the beef and vegetable mixture, stirring thoroughly to coat every component.
10. Air fry at 375°F for 2 final minutes, allowing the sauce to thicken and cling to the ingredients.
Oh, the way the savory sauce glazes each tender piece of beef and the slight crunch of the peppers creates such a delightful contrast. I love serving this over a bed of jasmine rice, letting the grains soak up every bit of the rich, umami-packed sauce, or sometimes wrapping it in warm tortillas for a quick fusion twist.
Air Fryer Beef Quesadillas with Salsa
Tonight, as the evening light fades, I find myself craving something warm and comforting, a simple pleasure that fills the kitchen with inviting aromas and the heart with quiet joy. There’s something deeply satisfying about crafting these air fryer beef quesadillas, each bite a blend of savory beef, melted cheese, and the bright kick of fresh salsa—a humble dish that feels like a gentle embrace after a long day.
Ingredients
– For the beef filling: 1 lb ground beef, 1 tbsp olive oil, 1 tsp chili powder, 1/2 tsp cumin, 1/4 tsp salt
– For assembly: 4 large flour tortillas, 2 cups shredded cheddar cheese
– For serving: 1 cup prepared salsa
Instructions
1. Heat 1 tbsp olive oil in a skillet over medium heat for 2 minutes until shimmering.
2. Add 1 lb ground beef to the skillet, breaking it into small pieces with a spatula.
3. Cook the beef for 6-8 minutes, stirring occasionally, until no pink remains and it’s browned.
4. Stir in 1 tsp chili powder, 1/2 tsp cumin, and 1/4 tsp salt, cooking for 1 minute more to blend flavors.
5. Tip: For extra flavor, let the beef mixture cool slightly to prevent soggy tortillas.
6. Lay one flour tortilla flat and sprinkle 1/2 cup shredded cheddar cheese evenly over half of it.
7. Spoon a quarter of the beef mixture over the cheese, then fold the tortilla in half.
8. Repeat steps 6-7 with the remaining tortillas, cheese, and beef.
9. Preheat the air fryer to 375°F for 3 minutes.
10. Place one quesadilla in the air fryer basket, ensuring it lies flat without overlapping.
11. Air fry at 375°F for 4-6 minutes, flipping halfway through, until the tortilla is golden and crispy.
12. Tip: Avoid overcrowding the basket; cook one quesadilla at a time for even crisping.
13. Remove the quesadilla and let it rest for 2 minutes on a cutting board to set the filling.
14. Repeat steps 10-13 for the remaining quesadillas.
15. Slice each quesadilla into wedges using a sharp knife for clean cuts.
16. Tip: Serve immediately for the best texture, as the cheese stays melty and the crust crisp.
17. Top with 1/4 cup prepared salsa per serving for a fresh, tangy contrast.
But beyond the simplicity, these quesadillas offer a delightful crunch from the air-fried tortilla that gives way to a warmly spiced, cheesy interior, making each wedge a perfect balance of textures. For a creative twist, try serving them alongside a dollop of guacamole or a sprinkle of fresh cilantro to elevate the flavors into a cozy, shareable meal that feels both nostalgic and new.
Hearty Air Fryer Ground Beef Casserole
A quiet Tuesday afternoon finds me craving something warm and comforting, the kind of dish that fills the kitchen with nostalgic aromas and promises a satisfying meal with minimal fuss. This air fryer casserole, with its layers of savory beef and tender pasta, feels like a gentle hug in a bowl, perfect for those evenings when you need nourishment without complication.
Ingredients
For the beef and base:
– 1 lb ground beef (80/20 blend)
– 1 small yellow onion, finely diced (about 1/2 cup)
– 2 cloves garlic, minced
– 1 cup elbow macaroni, uncooked
– 1 cup beef broth
– 1/2 cup whole milk
– 1/4 cup sour cream
For seasoning and topping:
– 1 tsp paprika
– 1/2 tsp dried thyme
– 1/2 tsp black pepper
– 1/2 tsp salt
– 1 cup shredded cheddar cheese
– 1/4 cup panko breadcrumbs
Instructions
1. Preheat your air fryer to 375°F for 5 minutes to ensure even cooking from the start.
2. In a skillet over medium heat, cook the ground beef until no pink remains, breaking it into small crumbles with a spatula.
3. Add the diced onion and minced garlic to the skillet, sautéing for 3-4 minutes until the onion is translucent and fragrant.
4. Stir in the uncooked elbow macaroni, beef broth, whole milk, sour cream, paprika, dried thyme, black pepper, and salt until well combined.
5. Transfer the mixture to an air fryer-safe baking dish (7×7 inches works well), spreading it evenly.
6. Cover the dish with foil and air fry at 375°F for 15 minutes to allow the pasta to absorb the liquid and soften.
7. Remove the foil and sprinkle the shredded cheddar cheese evenly over the top, followed by the panko breadcrumbs.
8. Air fry uncovered at 375°F for another 8-10 minutes, until the cheese is fully melted and the breadcrumbs are golden brown.
9. Let the casserole rest for 5 minutes before serving to allow the layers to set properly.
You’ll love how the creamy, cheesy top gives way to a hearty, well-seasoned beef and pasta base, with each bite offering a comforting blend of textures and flavors. Try serving it alongside a simple green salad or with a dollop of extra sour cream for a touch of cool contrast.
Air Fryer Beef and Bean Chimichangas
Unwinding after a long day, I find comfort in the gentle sizzle of the air fryer, crafting these chimichangas that cradle warmth and simplicity in every crisp fold. Often, the simplest meals carry the deepest memories, like these beef and bean bundles that remind me of cozy evenings at home.
Ingredients
– For the filling: 1 lb ground beef, 1 (15 oz) can refried beans, 1 cup shredded cheddar cheese, 1 tsp chili powder, 1/2 tsp cumin
– For assembly: 6 (8-inch) flour tortillas, 2 tbsp vegetable oil
Instructions
1. Preheat the air fryer to 375°F for 3 minutes to ensure even cooking.
2. Brown 1 lb ground beef in a skillet over medium-high heat for 8-10 minutes, breaking it into small crumbles with a spoon.
3. Drain any excess grease from the skillet to keep the filling from becoming soggy.
4. Stir in 1 (15 oz) can refried beans, 1 cup shredded cheddar cheese, 1 tsp chili powder, and 1/2 tsp cumin into the beef, cooking for 2-3 minutes until well combined and heated through.
5. Spoon approximately 1/3 cup of the beef and bean mixture onto the center of each of the 6 (8-inch) flour tortillas.
6. Fold the sides of each tortilla inward, then roll tightly from the bottom to form a secure cylinder, ensuring no filling escapes.
7. Brush the outside of each chimichanga lightly with 2 tbsp vegetable oil to promote browning and crispiness.
8. Place the chimichangas seam-side down in the air fryer basket in a single layer, leaving space between them for air circulation.
9. Air fry at 375°F for 8-10 minutes, flipping halfway through, until golden brown and crispy.
10. Remove from the air fryer and let rest for 2 minutes before serving to allow the filling to set.
Often, the first bite reveals a satisfying crunch that gives way to the savory, melty interior, perfect for dipping into cool sour cream or fresh salsa for a contrast that elevates each mouthful.
Air Fryer Beef Sliders with Caramelized Onions
Evenings like this call for something simple yet deeply satisfying, the kind of meal that fills the kitchen with warmth and the heart with comfort. There’s a quiet joy in preparing these little sliders, each bite a reminder of how small efforts can yield such rich rewards.
Ingredients
For the caramelized onions:
– 1 large yellow onion, thinly sliced
– 1 tbsp olive oil
– 1/4 tsp salt
For the sliders:
– 1 lb ground beef (80/20 blend)
– 1/2 tsp garlic powder
– 1/2 tsp onion powder
– 1/2 tsp salt
– 1/4 tsp black pepper
– 8 slider buns
– 4 slices cheddar cheese, cut in half
Instructions
1. Heat 1 tbsp olive oil in a skillet over medium-low heat.
2. Add 1 thinly sliced large yellow onion and 1/4 tsp salt to the skillet.
3. Cook the onions for 20-25 minutes, stirring occasionally, until they turn golden brown and sweet.
4. Tip: Keep the heat low to prevent burning and allow the natural sugars to develop fully.
5. In a mixing bowl, combine 1 lb ground beef, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp salt, and 1/4 tsp black pepper.
6. Gently mix the ingredients until just combined, being careful not to overwork the meat.
7. Divide the mixture into 8 equal portions and shape each into a small patty, about 1/2-inch thick.
8. Tip: Press a slight dimple in the center of each patty to prevent bulging during cooking.
9. Preheat the air fryer to 375°F for 3 minutes.
10. Place the patties in the air fryer basket in a single layer, leaving space between them.
11. Air fry at 375°F for 6-8 minutes, flipping halfway through, until the internal temperature reaches 160°F.
12. Tip: Use a meat thermometer to ensure perfect doneness without overcooking.
13. Place a half slice of cheddar cheese on each patty during the last minute of cooking to melt.
14. Lightly toast the slider buns in the air fryer at 350°F for 1-2 minutes until golden.
15. Assemble the sliders by placing a cheesy patty on the bottom bun, topping with a spoonful of caramelized onions, and covering with the top bun.
Soft buns give way to juicy, well-seasoned beef, while the sweet onions add a melt-in-your-mouth contrast that makes each slider feel complete. Serve them stacked on a wooden board with pickles on the side for a cozy gathering or a quiet night in.
Easy Air Fryer Stuffed Bell Peppers
Nestled in the quiet of my kitchen this afternoon, I find myself drawn to the comforting simplicity of stuffed peppers, their vibrant colors promising both nourishment and warmth. There’s something deeply satisfying about preparing a meal that feels both wholesome and effortless, especially as the seasons begin to shift.
Ingredients
For the filling:
– 4 large bell peppers, any color
– 1 lb ground beef (85% lean)
– 1 cup cooked white rice
– 1/2 cup diced yellow onion
– 2 cloves garlic, minced
– 1 (14.5 oz) can diced tomatoes, undrained
– 1 tsp dried oregano
– 1/2 tsp salt
– 1/4 tsp black pepper
For topping:
– 1 cup shredded cheddar cheese
– 2 tbsp chopped fresh parsley
Instructions
1. Preheat your air fryer to 375°F for 3 minutes.
2. Slice the tops off the bell peppers and remove all seeds and membranes.
3. In a large skillet over medium heat, cook the ground beef until no longer pink, about 8-10 minutes.
4. Add the diced onion and minced garlic to the skillet, cooking until softened, approximately 5 minutes.
5. Drain any excess grease from the skillet using a slotted spoon.
6. Stir in the cooked rice, undrained diced tomatoes, oregano, salt, and black pepper until well combined.
7. Spoon the filling mixture evenly into the prepared bell peppers, packing gently.
8. Place the stuffed peppers upright in the air fryer basket, ensuring they don’t touch.
9. Air fry at 375°F for 15 minutes.
10. Sprinkle the shredded cheddar cheese evenly over the tops of each pepper.
11. Continue air frying for another 3-5 minutes until the cheese is melted and bubbly.
12. Carefully remove the peppers from the air fryer using tongs.
13. Garnish with chopped fresh parsley before serving.
Gently breaking through the crisp-tender pepper reveals a savory, well-seasoned filling that holds together beautifully. The melted cheese forms a golden blanket over each pepper, while the fresh parsley adds a bright, herbal note that cuts through the richness perfectly—try serving them alongside a simple green salad for a complete, comforting meal that feels both rustic and refined.
Air Fryer Ground Beef and Spinach Pies
Wandering through my kitchen this afternoon, I found myself craving something both comforting and nourishing, a handheld treat that could carry me through the evening. The air fryer hummed quietly on the counter, promising crispness without the heaviness of deep frying, and I thought of folding ground beef and spinach into tender pockets of dough. There’s a simplicity here that feels like a gentle exhale, a small joy to savor slowly.
Ingredients
For the filling:
– 1 lb ground beef (80% lean)
– 1 tbsp olive oil
– 1 small onion, finely diced
– 2 cloves garlic, minced
– 4 cups fresh spinach, roughly chopped
– 1 tsp salt
– 1/2 tsp black pepper
– 1/2 tsp paprika
For the assembly:
– 1 package (14 oz) refrigerated pie crust, thawed
– 1 large egg, beaten
Instructions
1. Heat the olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add the diced onion and sauté for 4-5 minutes, until translucent and soft.
3. Stir in the minced garlic and cook for 1 minute, until fragrant.
4. Add the ground beef to the skillet, breaking it apart with a spoon, and cook for 6-8 minutes until no pink remains.
5. Tip: Drain any excess grease from the skillet to keep the filling from becoming soggy.
6. Mix in the chopped spinach and cook for 2-3 minutes, until wilted and incorporated.
7. Season the mixture with salt, black pepper, and paprika, then remove from heat and let cool for 10 minutes.
8. Unroll the pie crust on a lightly floured surface and use a 4-inch round cutter to create 8 circles.
9. Spoon 2 tablespoons of the cooled beef and spinach mixture onto the center of each crust circle.
10. Fold the dough over the filling to form a half-moon shape, pressing the edges firmly with a fork to seal.
11. Brush the tops of the pies lightly with the beaten egg for a golden finish.
12. Tip: Avoid overfilling the pies to prevent leaks during cooking.
13. Preheat the air fryer to 375°F for 3 minutes.
14. Arrange the pies in a single layer in the air fryer basket, leaving space between them.
15. Air fry at 375°F for 10-12 minutes, flipping halfway through, until golden brown and crisp.
16. Tip: Check for doneness by ensuring the crust is firm and lightly browned all over.
17. Let the pies rest for 5 minutes before serving to allow the filling to set.
Nestled in their flaky, golden shells, these pies offer a satisfying crunch that gives way to the savory, well-spiced filling. The spinach lends a subtle earthiness that balances the richness of the beef, making each bite feel both hearty and light. For a cozy twist, try serving them alongside a simple tomato salad or dipping them into a cool yogurt sauce.
Flavorful Air Fryer Beef Taquitos
Evenings like these call for something comforting yet effortless, the kind of meal that fills the kitchen with warmth without demanding too much time or attention. I find myself drawn to the simplicity of turning a few humble ingredients into something deeply satisfying, a quiet ritual that feels both nourishing and nostalgic.
Ingredients
– For the filling: 1 lb ground beef, 1 tbsp olive oil, 1 tsp chili powder, 1/2 tsp cumin, 1/2 tsp garlic powder, 1/4 tsp salt, 1/4 cup diced onion, 1/4 cup canned diced green chilies
– For assembly: 8 (6-inch) flour tortillas, 1/2 cup shredded cheddar cheese, cooking spray
Instructions
1. Heat 1 tbsp olive oil in a skillet over medium heat for 2 minutes until shimmering.
2. Add 1/4 cup diced onion and sauté for 3 minutes until translucent.
3. Add 1 lb ground beef and cook for 6 minutes, breaking it into crumbles with a spatula, until no pink remains.
4. Stir in 1 tsp chili powder, 1/2 tsp cumin, 1/2 tsp garlic powder, and 1/4 tsp salt, coating the beef evenly for 1 minute.
5. Mix in 1/4 cup canned diced green chilies and cook for 1 additional minute, then remove from heat and let cool for 5 minutes. (Tip: Cooling the filling prevents the tortillas from tearing when rolling.)
6. Preheat the air fryer to 375°F for 3 minutes.
7. Lay a flour tortilla flat and spoon 2 tbsp of the beef mixture onto one end, topping it with 1 tbsp shredded cheddar cheese.
8. Roll the tortilla tightly around the filling, sealing the edge with a dab of water to secure it. (Tip: Roll firmly but gently to avoid splitting the tortilla.)
9. Repeat with the remaining tortillas and filling.
10. Lightly spray each taquito with cooking spray on all sides.
11. Place taquitos in the air fryer basket in a single layer, leaving space between them for air circulation.
12. Air fry at 375°F for 8 minutes, flipping halfway through, until golden brown and crispy. (Tip: Avoid overcrowding the basket to ensure even crisping.)
13. Remove and let cool for 2 minutes before serving.
Vividly golden and delightfully crisp on the outside, these taquitos give way to a warmly spiced, tender beef filling that melts into the gooey cheese. Serve them alongside a cool dollop of sour cream or a bright salsa for a contrast that highlights their cozy, handheld appeal, perfect for savoring slowly with a favorite drink as the evening settles in.
Air Fryer Ground Beef Stuffed Zucchini Boats
Zucchini, hollowed and waiting, becomes a vessel for humble ground beef, transforming into something comforting and complete. There’s a quiet satisfaction in stuffing each boat, a small act of care that fills the kitchen with warmth. This dish feels like a gentle embrace, simple yet deeply nourishing.
Ingredients
– For the zucchini boats: 4 medium zucchinis, 1 tbsp olive oil, 1/2 tsp salt
– For the filling: 1 lb ground beef, 1/2 cup diced onion, 2 minced garlic cloves, 1/2 cup marinara sauce, 1/4 cup grated Parmesan cheese, 1/4 tsp black pepper, 1/4 tsp dried oregano
– For topping: 1/2 cup shredded mozzarella cheese
Instructions
1. Preheat the air fryer to 375°F for 3 minutes.
2. Slice each zucchini in half lengthwise.
3. Use a spoon to scoop out the seeds and flesh, leaving a 1/4-inch thick shell.
4. Brush the inside of each zucchini boat with 1 tbsp olive oil and sprinkle with 1/2 tsp salt.
5. Air fry the zucchini boats at 375°F for 8 minutes until slightly softened.
6. Tip: Scooping the zucchini creates a perfect cavity for filling without breaking the shell.
7. In a skillet over medium heat, cook 1 lb ground beef until browned, about 6-8 minutes.
8. Add 1/2 cup diced onion and 2 minced garlic cloves, cooking for 3 minutes until fragrant.
9. Stir in 1/2 cup marinara sauce, 1/4 cup grated Parmesan cheese, 1/4 tsp black pepper, and 1/4 tsp dried oregano.
10. Tip: Browning the beef well adds depth; don’t rush this step.
11. Spoon the beef mixture evenly into the pre-cooked zucchini boats.
12. Top each boat with 1/2 cup shredded mozzarella cheese.
13. Air fry at 375°F for 6-8 minutes until the cheese is melted and golden.
14. Tip: Check at 6 minutes; cheese should bubble but not burn.
15. Remove from the air fryer and let rest for 2 minutes before serving.
Remarkably tender, the zucchini gives way to a savory, hearty filling, with the melted cheese adding a creamy finish. Serve these boats alongside a crisp salad for a balanced meal, or enjoy them as a standalone comfort, perfect for a quiet evening.
Conclusion
Unleash your air fryer’s potential with these 19 mouthwatering ground beef recipes! From quick dinners to family favorites, there’s something for every taste. We’d love to hear which ones you try—drop a comment with your top picks and share this roundup on Pinterest to inspire fellow home cooks. Happy frying!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
