18 Flavorful Ground Beef Spinach Recipes Deliciously Easy

Savory, satisfying, and oh-so-simple, ground beef and spinach come together in these 18 recipes to create meals that are as nutritious as they are delicious. Whether you’re craving a quick weeknight dinner or a comforting dish to share with loved ones, this roundup has something for every taste. Dive in and discover how these versatile ingredients can transform your cooking routine into a flavorful adventure!

Ground Beef and Spinach Stuffed Peppers

Zesty and zippy, these stuffed peppers are like a party in your mouth where everyone’s invited—especially your taste buds! Packed with savory ground beef and vibrant spinach, they’re a hearty hug in edible bowl form.

Ingredients

• 4 large bell peppers, tops cut off and seeds removed (choose vibrant colors for a pop!)
• 1 lb lean ground beef, preferably 90/10 for the perfect fat ratio
• 2 cups fresh spinach, roughly chopped for a burst of green
• 1 cup cooked white rice, fluffy and ready to soak up flavors
• 1/2 cup shredded mozzarella cheese, because everything’s better with cheese
• 1/4 cup rich tomato sauce, for a tangy kick
• 1 tbsp extra virgin olive oil, for sautéing to golden perfection
• 1 tsp garlic powder, for that essential aromatic punch
• 1/2 tsp salt, to elevate all the flavors
• 1/4 tsp freshly ground black pepper, for a subtle heat

Instructions

1. Preheat your oven to 375°F (190°C) to get it nice and toasty for the peppers.
2. In a large skillet over medium heat, warm the extra virgin olive oil until it shimmers, about 1 minute.
3. Add the ground beef to the skillet, breaking it apart with a spoon, and cook until no pink remains, about 5-7 minutes. Tip: Don’t overcrowd the pan to ensure even cooking.
4. Stir in the garlic powder, salt, and black pepper, then add the fresh spinach and cook until just wilted, about 2 minutes.
5. Remove the skillet from heat and fold in the cooked white rice and tomato sauce until everything is happily combined.
6. Stand the bell peppers upright in a baking dish and generously stuff them with the beef and spinach mixture.
7. Sprinkle the shredded mozzarella cheese on top of each pepper, because cheese is the crowning glory.
8. Bake in the preheated oven for 25-30 minutes, or until the peppers are tender and the cheese is bubbly and slightly golden. Tip: For an extra crispy top, broil for the last 2 minutes.
9. Let the peppers cool for 5 minutes before serving to avoid a molten cheese disaster. Tip: They’re easier to handle when they’ve had a minute to chill.

These stuffed peppers are a textural dream—tender yet crisp peppers giving way to a rich, cheesy filling. Serve them with a side of crusty bread to sop up any saucy leftovers, because waste not, want not!

Creamy Ground Beef and Spinach Pasta Bake

Yum, you’re in for a treat with this dish that’s like a cozy hug in a baking dish! Imagine twirling your fork into layers of creamy, cheesy goodness with a punch of hearty ground beef and vibrant spinach—it’s the ultimate comfort food with a fancy pants twist.

Ingredients

• 1 lb lean ground beef (for a meaty, savory base)
• 2 cups uncooked penne pasta (the perfect vessel for sauce)
• 1 tbsp rich extra virgin olive oil (to sauté like a pro)
• 3 cloves garlic, minced (for that aromatic kick)
• 1 cup heavy cream (luxuriously creamy)
• 1 cup shredded mozzarella cheese (melty, stretchy goodness)
• 1/2 cup grated Parmesan cheese (for a salty, nutty depth)
• 2 cups fresh spinach leaves (lightly wilted, vibrant green)
• 1 tsp finely ground black pepper (for a subtle heat)
• 1/2 tsp salt (to balance all the flavors)

Instructions

1. Preheat your oven to 375°F (190°C) to get it nice and toasty for baking.
2. In a large pot, boil the penne pasta according to package instructions until al dente, then drain and set aside. Tip: Salt the water like the sea for perfectly seasoned pasta.
3. Heat the olive oil in a skillet over medium heat, then add the ground beef, breaking it apart with a spoon until browned, about 5-7 minutes. Tip: Don’t overcrowd the pan to ensure a good sear.
4. Add the minced garlic to the skillet with the beef and sauté for 1 minute until fragrant.
5. Stir in the heavy cream, mozzarella, and Parmesan cheeses, then fold in the spinach until it just wilts. Tip: Add the spinach last to keep its bright color and nutrients.
6. Combine the creamy beef mixture with the cooked pasta, then transfer to a baking dish.
7. Bake for 20 minutes until the top is golden and bubbly.

Velvety and rich, this pasta bake is a symphony of textures—from the tender pasta to the creamy sauce and slight crunch from the baked cheese top. Serve it straight from the oven with a side of garlic bread to sop up every last bit of that delicious sauce.

Spinach and Ground Beef Lasagna Rolls

Hold onto your aprons, folks, because we’re about to roll into flavor town with these Spinach and Ground Beef Lasagna Rolls that’ll have your taste buds doing the cha-cha!

Ingredients

• 8 lasagna noodles, perfectly al dente
• 1 lb lean ground beef, sizzling and savory
• 1 cup ricotta cheese, creamy and dreamy
• 1 cup shredded mozzarella cheese, melty and gooey
• 1/2 cup grated Parmesan cheese, sharp and salty
• 1 cup fresh spinach leaves, vibrant and leafy
• 1 clove garlic, minced and pungent
• 1 tbsp rich extra virgin olive oil
• 1/2 tsp finely ground black pepper
• 1/2 tsp sea salt
• 1 cup marinara sauce, tangy and tomatoey

Instructions

1. Preheat your oven to 375°F (190°C) to get it nice and toasty.
2. Boil the lasagna noodles in salted water until al dente, about 8-10 minutes, then drain and lay them flat on a clean towel. Tip: Add a splash of olive oil to prevent sticking.
3. In a skillet over medium heat, warm the olive oil and sauté the garlic until fragrant, about 30 seconds.
4. Add the ground beef, breaking it apart with a spoon, and cook until no longer pink, about 5 minutes. Season with salt and pepper.
5. Stir in the spinach until just wilted, then remove from heat and let cool slightly.
6. In a bowl, mix the ricotta, half the mozzarella, and half the Parmesan with the beef mixture. Tip: Letting the beef cool prevents the cheese from melting too soon.
7. Spread a thin layer of marinara sauce on the bottom of a baking dish.
8. Divide the beef and cheese mixture evenly among the noodles, spreading it along each one, then roll them up tightly.
9. Place the rolls seam-side down in the baking dish, cover with the remaining sauce and cheeses. Tip: For extra browning, broil for the last 2 minutes.
10. Bake for 20 minutes, or until the cheese is bubbly and golden.

Get ready to dig into these rolls where every bite is a harmonious blend of creamy, meaty, and cheesy goodness. Serve them up with a side of garlic bread to sop up any extra sauce, and watch them disappear before your eyes!

Cheesy Ground Beef and Spinach Quesadillas

Yum, who’s ready to turn a regular Tuesday into a ‘why-is-this-so-good’ Tuesday with some seriously cheesy, beefy, spinach-packed quesadillas? Let’s taco ’bout it!

Ingredients

• 1 lb lean ground beef (for a hearty, meaty base)
• 1 cup shredded Monterey Jack cheese (because meltiness matters)
• 1 cup shredded cheddar cheese (for that sharp, tangy kick)
• 2 cups fresh baby spinach leaves (lightly packed, for a pop of color and nutrients)
• 4 large flour tortillas (burrito-sized, for maximum foldability)
• 2 tbsp unsalted butter (rich and creamy, for that golden crisp)
• 1 tsp garlic powder (for a whisper of garlicky goodness)
• 1 tsp ground cumin (to add a warm, earthy depth)
• 1/2 tsp salt (to make all those flavors sing)
• 1/2 tsp freshly ground black pepper (for a little heat)

Instructions

1. In a large skillet over medium-high heat, cook the ground beef until it’s browned and crumbly, about 5-7 minutes. Tip: Drain any excess grease to keep your quesadillas from getting soggy.
2. Sprinkle the garlic powder, cumin, salt, and black pepper over the beef, stirring to coat evenly. Cook for another minute to let those spices bloom.
3. Remove the skillet from heat and stir in the baby spinach until just wilted. The residual heat will do the trick without overcooking the spinach.
4. Lay out the tortillas on a clean surface. Divide the beef and spinach mixture evenly between two tortillas, spreading it out but leaving a 1-inch border.
5. Sprinkle the Monterey Jack and cheddar cheeses over the beef mixture on each tortilla, then top with the remaining tortillas. Tip: A little cheese near the edges acts as glue to seal your quesadilla shut.
6. Melt 1 tbsp of butter in a clean skillet over medium heat. Carefully add one quesadilla and cook until the bottom is golden brown and the cheese starts to melt, about 2-3 minutes.
7. Flip the quesadilla with a spatula, add the remaining butter to the skillet, and cook the other side until equally golden and the cheese is fully melted, about another 2-3 minutes. Tip: Press down gently with the spatula to ensure even cooking and melting.
8. Repeat with the second quesadilla, then let them rest for a minute before slicing into wedges. This helps the cheese set so it doesn’t ooze out everywhere.

These quesadillas are a crispy-on-the-outside, gooey-on-the-inside dream with a savory beef and spinach filling that’s packed with flavor. Serve them with a side of cool sour cream or a fiery salsa for dipping, or get wild and drizzle them with a little hot honey for a sweet and spicy twist.

Ground Beef Spinach and Mushroom Skillet

Get ready to meet your new weeknight hero: a skillet that’s packed with flavor, easy to whip up, and secretly healthy. Ground beef, spinach, and mushrooms come together in a dish that’s as satisfying as it is simple, proving that quick meals don’t have to skimp on taste.

Ingredients

• 1 lb lean ground beef (preferably 85/15 for optimal juiciness)
• 2 cups fresh baby spinach (washed and still slightly damp)
• 1 cup sliced cremini mushrooms (for that earthy, umami punch)
• 1 tbsp rich extra virgin olive oil
• 1/2 cup diced yellow onion (for a sweet, aromatic base)
• 2 cloves garlic (minced, because fresh is best)
• 1 tsp smoked paprika (for a hint of depth and warmth)
• 1/2 tsp kosher salt (to bring all the flavors together)
• 1/4 tsp finely ground black pepper (for a subtle kick)

Instructions

1. Heat the extra virgin olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add the diced yellow onion to the skillet, sautéing until translucent and slightly golden, about 3 minutes. Tip: Stir occasionally to prevent burning.
3. Introduce the minced garlic to the party, cooking just until fragrant, about 30 seconds. Tip: Garlic burns quickly, so keep an eye on it!
4. Crumble in the lean ground beef, breaking it apart with a wooden spoon. Cook until no pink remains, about 5 minutes. Tip: For even cooking, resist the urge to stir too often.
5. Sprinkle in the smoked paprika, kosher salt, and finely ground black pepper, stirring to evenly coat the beef.
6. Toss in the sliced cremini mushrooms, cooking until they’ve softened and released their juices, about 4 minutes.
7. Finally, fold in the fresh baby spinach, stirring just until wilted, about 1 minute.

Let this skillet delight cool for a minute before diving in. The beef is juicy, the mushrooms add a meaty texture, and the spinach brings a fresh contrast. Serve it over a bed of fluffy quinoa or stuffed into a warm pita for a twist on the classic.

Spicy Ground Beef and Spinach Tacos

Just when you thought tacos couldn’t get any better, we’re throwing a curveball your way with these Spicy Ground Beef and Spinach Tacos. Packed with flavor and a kick that’ll wake up your taste buds, this dish is a game-changer for taco night.

Ingredients

• 1 lb lean ground beef (preferably 90/10 for optimal juiciness)
• 2 cups fresh baby spinach leaves (crisp and vibrant)
• 1 tbsp olive oil (rich extra virgin for that smooth finish)
• 1/2 cup diced onions (sharp and pungent for depth)
• 2 cloves garlic (minced, for that aromatic punch)
• 1 tsp ground cumin (warm and earthy)
• 1/2 tsp chili powder (for a smoky heat)
• 1/4 tsp cayenne pepper (because we like it spicy)
• Salt to taste (because seasoning is key)
• 8 small corn tortillas (warm and pliable)
• 1/2 cup shredded cheese (sharp cheddar for a melty goodness)
• 1/4 cup sour cream (cool and creamy to balance the heat)
• 1/4 cup chopped cilantro (fresh and citrusy for a bright finish)

Instructions

1. Heat the olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add the diced onions and minced garlic to the skillet, sautéing until the onions are translucent and fragrant, about 2 minutes.
3. Crumble the ground beef into the skillet, breaking it apart with a wooden spoon, and cook until no longer pink, about 5 minutes. Tip: Don’t overcrowd the pan to ensure even browning.
4. Sprinkle the ground cumin, chili powder, cayenne pepper, and salt over the beef, stirring to coat evenly. Cook for another 2 minutes to let the spices bloom.
5. Add the fresh baby spinach leaves to the skillet, stirring gently until just wilted, about 1 minute. Tip: Spinach cooks quickly, so keep an eye on it to avoid overcooking.
6. Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side, or until pliable. Tip: Cover them with a towel to keep warm until serving.
7. Assemble the tacos by spooning the beef and spinach mixture onto the tortillas, then topping with shredded cheese, a dollop of sour cream, and a sprinkle of chopped cilantro.

Craving something that packs a punch? These tacos deliver a perfect balance of spicy, savory, and fresh flavors, with the spinach adding a lovely texture contrast. Serve them up with a side of lime wedges for an extra zesty kick!

Ground Beef Spinach and Ricotta Stuffed Shells

Unbelievably delicious and sneakily nutritious, these stuffed shells are the culinary equivalent of a warm hug on a chilly evening. Packed with savory ground beef, vibrant spinach, and creamy ricotta, they’re a foolproof way to turn pasta night into a gourmet experience.

Ingredients

• 1 pound lean ground beef
• 2 cups fresh spinach, roughly chopped
• 15 oz whole milk ricotta cheese, creamy and smooth
• 1 large egg, farm-fresh and beaten
• 1/2 cup grated Parmesan cheese, sharp and nutty
• 1 tbsp rich extra virgin olive oil
• 2 cloves garlic, minced
• 1 tsp finely ground black pepper
• 1 tsp sea salt
• 12 oz jumbo pasta shells
• 24 oz marinara sauce, robust and tangy
• 1 cup shredded mozzarella cheese, melty and golden

Instructions

1. Preheat your oven to 375°F, because perfection starts with the right temperature.
2. Bring a large pot of salted water to a rolling boil and cook the jumbo pasta shells according to package instructions until al dente, then drain and set aside. Tip: Stir occasionally to prevent sticking.
3. In a skillet over medium heat, warm the olive oil and sauté the garlic until fragrant, about 30 seconds. Add the ground beef, breaking it apart with a spoon, and cook until no pink remains, roughly 5 minutes.
4. Stir in the chopped spinach and cook just until wilted, about 2 minutes. Remove from heat and let cool slightly.
5. In a mixing bowl, combine the ricotta, beaten egg, Parmesan, salt, and pepper. Fold in the beef and spinach mixture until well incorporated. Tip: Letting the beef mixture cool prevents the egg from scrambling.
6. Spread a thin layer of marinara sauce on the bottom of a 9×13 inch baking dish. Fill each cooked shell with the beef and ricotta mixture, placing them seam-side up in the dish.
7. Pour the remaining marinara sauce over the shells, then sprinkle with mozzarella cheese. Tip: For extra crispiness, broil for the last 2 minutes of baking.
8. Bake uncovered for 25 minutes, or until the cheese is bubbly and slightly golden.

Rich in flavor and texture, these stuffed shells offer a delightful contrast between the tender pasta, creamy filling, and zesty marinara. Serve them with a side of garlic bread to sop up every last bit of sauce, or atop a bed of arugula for a fresh twist.

One-Pot Ground Beef and Spinach Rice Pilaf

Vibrant and utterly satisfying, this one-pot wonder is your ticket to a fuss-free dinner that’s packed with flavor and ready in a flash. Imagine tender ground beef, fluffy rice, and vibrant spinach coming together in a symphony of deliciousness—yes, it’s as good as it sounds!

Ingredients

• 1 lb lean ground beef (look for that beautiful marbling)
• 1 cup long-grain white rice (for that perfect, fluffy texture)
• 2 cups fresh spinach leaves (washed and roughly chopped for a pop of color)
• 1 medium onion (diced finely for a sweet, aromatic base)
• 2 cloves garlic (minced, because everything’s better with garlic)
• 2 cups chicken broth (homemade or store-bought, but make it rich)
• 2 tbsp extra virgin olive oil (the good stuff, for sautéing)
• 1 tsp smoked paprika (for a hint of warmth and depth)
• Salt and freshly ground black pepper (to season like a pro)

Instructions

1. Heat the extra virgin olive oil in a large, deep skillet over medium-high heat until shimmering.
2. Add the diced onion and sauté until translucent, about 3 minutes, stirring occasionally to prevent burning.
3. Stir in the minced garlic and smoked paprika, cooking for just 30 seconds until fragrant—this is where the magic starts.
4. Add the ground beef, breaking it apart with a wooden spoon, and cook until no pink remains, about 5 minutes. Tip: Don’t overcrowd the pan to ensure a nice sear.
5. Mix in the long-grain white rice, stirring to coat each grain with the flavorful oils.
6. Pour in the chicken broth, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Tip: Resist the urge to peek; letting the steam work its magic is key.
7. Uncover, fold in the fresh spinach, and cook for an additional 2 minutes until wilted. Tip: Spinach shrinks a lot, so don’t be shy with it!
8. Season with salt and freshly ground black pepper, then fluff the pilaf with a fork before serving.

Hearty and comforting, this pilaf boasts a delightful contrast of textures—tender beef, fluffy rice, and just-wilted spinach. Serve it straight from the skillet for that rustic charm, or top with a fried egg for an extra layer of yum.

Ground Beef Spinach and Feta Meatballs

Buckle up, buttercups, because we’re about to dive into a flavor-packed journey that’ll make your taste buds do a happy dance. These aren’t just any meatballs; they’re a juicy, cheesy, spinach-studded masterpiece that’ll have you questioning why you ever settled for plain old beef.

Ingredients

• 1 lb lean ground beef (the good stuff, none of that mystery meat)
• 1 cup crumbled feta cheese (because more cheese is always the answer)
• 2 cups fresh spinach, finely chopped (for that pop of color and nutrients)
• 1 large farm-fresh egg (the glue that holds our deliciousness together)
• 1/4 cup breadcrumbs (for that perfect, not-too-dense texture)
• 2 cloves garlic, minced (because garlic makes everything better)
• 1 tbsp rich extra virgin olive oil (for frying up those golden beauties)
• 1 tsp finely ground black pepper (for a little kick)
• 1/2 tsp sea salt (to bring all those flavors together)

Instructions

1. Preheat your oven to 375°F (190°C) because we’re about to get baking.
2. In a large mixing bowl, combine the ground beef, feta cheese, spinach, egg, breadcrumbs, minced garlic, black pepper, and sea salt. Mix with your hands until just combined—overmixing is the enemy of tender meatballs.
3. Shape the mixture into 1.5-inch balls. Pro tip: wet your hands slightly to prevent sticking.
4. Heat the olive oil in a large skillet over medium-high heat. Brown the meatballs in batches, about 2 minutes per side, just to get a nice crust. They don’t need to be cooked through yet.
5. Transfer the meatballs to a baking sheet and pop them in the oven for 10-12 minutes, or until they reach an internal temperature of 160°F (71°C).
6. Let them rest for a couple of minutes before serving—patience is a virtue, especially when it comes to juicy meatballs.

Ready to serve? These meatballs are a symphony of textures—crispy on the outside, tender on the inside, with little bursts of creamy feta and fresh spinach. Try them over a bed of zesty marinara and spaghetti, or go rogue and stuff them into a sub roll for the ultimate meatball sandwich experience.

Garlic Butter Ground Beef and Spinach Stir-Fry

Hold onto your spatulas, folks, because we’re about to dive into a dish that’s as easy to whip up as it is delicious to devour. This garlic butter ground beef and spinach stir-fry is the weeknight hero you didn’t know you needed, packing flavor punches that’ll have your taste buds doing backflips.

Ingredients

• 1 lb lean ground beef (for a hearty, protein-packed base)
• 3 tbsp unsalted butter (rich and creamy, because why not?)
• 4 cloves garlic (minced, for that aromatic kick)
• 4 cups fresh spinach leaves (bright, leafy, and slightly crisp)
• 1 tbsp soy sauce (deep, umami, and slightly salty)
• 1/2 tsp crushed red pepper flakes (for a subtle heat that lingers)
• Salt to taste (because seasoning is key)

Instructions

1. Heat a large skillet over medium-high heat and add the ground beef. Break it apart with a spatula and cook until no pink remains, about 5-7 minutes. Tip: Don’t overcrowd the pan to ensure even browning.
2. Push the beef to one side of the skillet and add the butter to the other side. Once melted, add the minced garlic and sauté for about 30 seconds until fragrant. Tip: Keep the garlic moving to prevent burning.
3. Stir in the spinach, soy sauce, and red pepper flakes with the beef and garlic. Cook until the spinach is just wilted, about 2 minutes. Tip: Spinach cooks down quickly, so keep an eye on it to avoid overcooking.
4. Season with salt to taste, give everything a final stir, and remove from heat.

This stir-fry is a textural dream with tender beef, buttery garlic, and just-wilted spinach that still has a bit of bite. Serve it over a bed of fluffy rice or stuff it into warm tortillas for an unexpected twist that’ll make your dinner routine anything but routine.

Ground Beef Spinach and Potato Hash

Ready to turn your breakfast game up a notch with a dish that’s as hearty as it is hilarious? Our Ground Beef Spinach and Potato Hash is here to save your mornings with its perfect blend of savory, crispy, and downright delicious flavors.

Ingredients

• 1 lb lean ground beef, preferably grass-fed for that extra flavor kick
• 2 cups diced russet potatoes, skin-on for a rustic touch
• 1 cup fresh spinach leaves, roughly chopped for a pop of color
• 2 tbsp rich extra virgin olive oil
• 1 medium yellow onion, finely diced to sweeten the deal
• 2 cloves garlic, minced for that aromatic punch
• 1 tsp smoked paprika, because everything’s better with a little smoke
• Salt and freshly ground black pepper, to season like a pro

Instructions

1. Heat the olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
2. Add the diced potatoes to the skillet, spreading them out in an even layer. Let them cook undisturbed for 5 minutes to get that golden crust we all crave.
3. Stir in the onions and garlic, cooking for another 3 minutes until they’re soft and fragrant. Tip: Don’t rush this step; caramelized onions are the secret weapon here.
4. Push the potato mixture to one side of the skillet and add the ground beef. Break it apart with a spatula and cook until no pink remains, about 5 minutes. Tip: For extra flavor, season the beef with salt and pepper as it cooks.
5. Sprinkle the smoked paprika over the beef, then mix everything together in the skillet.
6. Fold in the fresh spinach and cook just until wilted, about 1 minute. Tip: Spinach cooks down quickly, so keep an eye on it to avoid overcooking.
7. Season the hash with additional salt and pepper if needed, then remove from heat.

Zesty and satisfying, this hash boasts a delightful contrast of crispy potatoes and tender beef, with the spinach adding a fresh twist. Serve it topped with a fried egg for breakfast, or scoop it into warm tortillas for a quick and tasty dinner.

Ground Beef and Spinach Shepherd’s Pie

Venture into the cozy comfort of a dish that masquerades as a humble pie but is secretly a flavor-packed powerhouse. This Ground Beef and Spinach Shepherd’s Pie is your weeknight hero, ready to save the day with minimal fuss and maximum deliciousness.

Ingredients

• 1 lb lean ground beef (for a meaty, savory base)
• 2 cups fresh spinach leaves (washed and roughly chopped for a pop of color and nutrients)
• 1 large onion (diced, for a sweet, aromatic kick)
• 2 cloves garlic (minced, because everything’s better with garlic)
• 1 cup beef broth (rich and flavorful, to bring it all together)
• 1 tbsp tomato paste (for a hint of tangy depth)
• 1 tsp Worcestershire sauce (that umami magic touch)
• 1/2 tsp smoked paprika (for a whisper of smokiness)
• Salt and freshly ground black pepper (to season perfectly)
• 4 cups mashed potatoes (creamy, buttery, and smooth)
• 1/2 cup shredded cheddar cheese (because cheese makes everything better)

Instructions

1. Preheat your oven to 375°F (190°C) to get it ready for baking perfection.
2. In a large skillet over medium heat, brown the ground beef until no pink remains, about 5-7 minutes. Tip: Don’t overcrowd the pan to ensure even browning.
3. Add the diced onion and minced garlic to the skillet, sautéing until the onion is translucent, about 3 minutes. Tip: Stir occasionally to prevent burning.
4. Stir in the spinach, beef broth, tomato paste, Worcestershire sauce, smoked paprika, salt, and pepper. Simmer for 5 minutes until the mixture thickens slightly. Tip: Taste and adjust seasoning before proceeding.
5. Transfer the beef mixture to a baking dish, spreading it evenly. Top with the mashed potatoes, smoothing the surface with a spatula.
6. Sprinkle the shredded cheddar cheese over the mashed potatoes. Bake for 20 minutes, or until the cheese is bubbly and golden.
7. Let it rest for 5 minutes before serving to allow the flavors to meld beautifully.

Fluffy mashed potatoes crown a savory, hearty filling in this dish, creating a contrast that’s as pleasing to the palate as it is to the eye. Serve it straight from the dish for a family-style meal that’s sure to gather everyone around the table.

Spinach and Ground Beef Stuffed Zucchini Boats

Every now and then, we stumble upon a dish that’s not just a meal but a delightful adventure on a plate. Today, we’re diving into the world of zucchini boats, stuffed to the brim with a savory mix of spinach and ground beef, because why walk when you can sail in flavor town?

Ingredients

• 4 medium zucchinis, halved lengthwise and scooped out to create ‘boats’
• 1 lb lean ground beef, browned and crumbled
• 2 cups fresh spinach, roughly chopped for a pop of green
• 1 cup marinara sauce, rich and tangy
• 1/2 cup shredded mozzarella cheese, melty and golden
• 1/4 cup grated Parmesan cheese, for a salty kick
• 2 tbsp olive oil, extra virgin and fruity
• 1 tsp garlic powder, for a punch of flavor
• 1/2 tsp salt, to season just right
• 1/4 tsp black pepper, freshly ground

Instructions

1. Preheat your oven to 375°F (190°C), because it’s time to get things heating up.
2. In a large skillet over medium heat, warm the olive oil until it shimmers, then add the ground beef. Cook until no pink remains, about 5-7 minutes, breaking it apart as it cooks.
3. Stir in the spinach, garlic powder, salt, and pepper, cooking just until the spinach wilts, about 2 minutes. Tip: Don’t overcook the spinach; it should be vibrant and slightly crisp.
4. Remove from heat and mix in the marinara sauce, ensuring every bit of beef is coated in that saucy goodness.
5. Arrange the zucchini boats on a baking sheet. Spoon the beef mixture into each boat, packing it in like you’re preparing for a flavor voyage.
6. Sprinkle the mozzarella and Parmesan cheeses on top, because what’s a boat without a little cheese on deck?
7. Bake for 20-25 minutes, or until the cheese is bubbly and golden and the zucchini is tender. Tip: For an extra crispy top, broil for the last 2 minutes.
8. Let cool for 5 minutes before serving. Tip: This rest period lets the flavors marry and the boats firm up for easier eating.

What you’ve got now are zucchini boats that are tender yet sturdy, with a filling that’s rich, meaty, and perfectly seasoned. Serve them with a side of crusty bread to sop up any escaped sauce, or atop a bed of rice for a heartier meal. Either way, these boats are ready to set sail straight to your taste buds.

Ground Beef Spinach and Tomato Soup

Zesty and packed with flavors that’ll make your taste buds dance, this Ground Beef Spinach and Tomato Soup is the ultimate comfort food with a healthy twist. Perfect for those days when you crave something hearty yet don’t want to spend hours in the kitchen.

Ingredients

• 1 lb lean ground beef, preferably grass-fed for that rich, savory depth
• 2 cups fresh spinach, roughly chopped for a vibrant green punch
• 1 can (14.5 oz) diced tomatoes, with their juices for a tangy sweetness
• 4 cups beef broth, low-sodium to control the saltiness
• 1 medium onion, finely diced for a subtle crunch and sweetness
• 2 cloves garlic, minced to infuse that aromatic kick
• 1 tbsp olive oil, extra virgin for a smooth, fruity base
• 1 tsp dried oregano, for a hint of earthy warmth
• 1/2 tsp crushed red pepper flakes, for a gentle heat that lingers
• Salt and freshly ground black pepper, to perfectly balance the flavors

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute. Tip: Swirl the oil to coat the bottom evenly for optimal cooking.
2. Add the diced onion and minced garlic, sautéing until the onion turns translucent and the garlic is fragrant, about 3 minutes. Tip: Keep stirring to prevent burning.
3. Increase the heat to medium-high and add the ground beef, breaking it apart with a spoon. Cook until no pink remains, about 5 minutes. Tip: Draining excess fat is optional for a leaner soup.
4. Stir in the diced tomatoes with their juices, beef broth, dried oregano, and red pepper flakes. Bring to a boil, then reduce heat to simmer uncovered for 15 minutes.
5. Add the chopped spinach, stirring until wilted, about 2 minutes. Season with salt and pepper to taste.

Fluffy, flavorful, and utterly satisfying, this soup boasts a perfect harmony of textures—tender beef, silky spinach, and juicy tomatoes in every spoonful. Serve it with a sprinkle of Parmesan or a side of crusty bread for an extra touch of indulgence.

Ground Beef Spinach and Mozzarella Calzones

Just when you thought your love for pizza couldn’t get any deeper, along comes this Ground Beef Spinach and Mozzarella Calzone to steal your heart (and your appetite). Packed with flavor and oozing with cheesy goodness, it’s like a pizza decided to put on a fancy coat and surprise you with a hug.

Ingredients

• 1 lb lean ground beef (for a hearty, meaty foundation)
• 1 cup shredded mozzarella cheese (because everything’s better with cheese)
• 1 cup fresh spinach leaves (for a pop of color and a whisper of health)
• 1/2 cup ricotta cheese (creamy, dreamy, and slightly tangy)
• 1 tbsp rich extra virgin olive oil (to sauté and add a fruity depth)
• 1 tsp finely ground black pepper (for a little kick)
• 1/2 tsp sea salt (to make all the flavors sing)
• 1 pre-made pizza dough (because we’re all about that convenience)

Instructions

1. Preheat your oven to 375°F (190°C) to get it nice and toasty for your calzone.
2. In a skillet over medium heat, warm the olive oil and sauté the ground beef until it’s beautifully browned, about 5-7 minutes. Tip: Break the beef into small crumbles for even cooking.
3. Add the spinach to the skillet, stirring until just wilted, about 2 minutes. This keeps the spinach vibrant and full of nutrients.
4. Remove the skillet from heat and stir in the ricotta, mozzarella, salt, and pepper. The residual heat will melt the cheeses slightly, creating a creamy filling.
5. Roll out the pizza dough on a floured surface into a 12-inch circle. Spoon the beef and spinach mixture onto one half, leaving a 1-inch border.
6. Fold the dough over the filling, pressing the edges to seal. Crimp with a fork for a decorative edge that also ensures no cheesy escapes during baking.
7. Transfer the calzone to a baking sheet and bake for 20-25 minutes, or until golden brown and puffed up like a proud pastry.
8. Let it cool for 5 minutes before slicing. This patience-testing wait allows the filling to set, making for cleaner cuts.

Perfectly golden on the outside with a molten, cheesy interior, this calzone is a handheld masterpiece. Serve it with a side of marinara for dipping, or go rogue and try it with a drizzle of balsamic glaze for an extra tangy twist.

Ground Beef Spinach and Parmesan Risotto

Craving something that’s a hug in a bowl but still fancy enough to impress your in-laws? This Ground Beef Spinach and Parmesan Risotto is your golden ticket to comfort town with a first-class seat.

Ingredients

• 1 cup Arborio rice (the short-grain superstar)
• 1 lb ground beef (preferably 80/20 for juicy goodness)
• 2 cups fresh spinach (roughly chopped, because we’re not monsters)
• 1/2 cup grated Parmesan cheese (the salty, nutty kind that dreams are made of)
• 4 cups chicken stock (homemade if you’re showing off)
• 1 small onion (finely diced, tears optional)
• 2 cloves garlic (minced, because flavor)
• 2 tbsp unsalted butter (for that creamy richness)
• 1 tbsp olive oil (extra virgin, because we’re classy)
• Salt and freshly ground black pepper (to make everything pop)

Instructions

1. Heat the olive oil in a large pan over medium heat. Add the onion and garlic, sautéing until they’re softer than your heart after a puppy video, about 3 minutes.
2. Add the ground beef, breaking it apart with a spoon, and cook until it’s browned and no longer pink, about 5 minutes. Tip: Drain excess fat if you’re into that kind of thing.
3. Stir in the Arborio rice, toasting it slightly until it’s translucent around the edges, about 2 minutes. This step is like giving the rice a little tan for extra flavor.
4. Begin adding the chicken stock, one ladle at a time, stirring constantly. Wait until each ladle is absorbed before adding the next. This is your arm workout for the day.
5. Once the rice is al dente and creamy (about 18 minutes in), fold in the spinach and Parmesan cheese. The spinach will wilt like your resolve at an all-you-can-eat buffet.
6. Remove from heat, stir in the butter, and season with salt and pepper. Tip: Let it sit for 2 minutes off the heat to achieve maximum creaminess.

Mmm, what you’ve got here is a risotto that’s creamy with a capital C, packed with the savory punch of beef and the fresh pop of spinach. Serve it in a hollowed-out Parmesan wheel if you’re feeling extra, or just straight from the pan—no judgment here.

Ground Beef Spinach and Egg Breakfast Scramble

Kickstart your morning with a dish that’s as nutritious as it is delicious, blending the hearty goodness of ground beef with the fresh vibrancy of spinach and the creamy comfort of eggs. This scramble isn’t just breakfast; it’s a morning celebration on a plate.

Ingredients

• 1 tbsp rich extra virgin olive oil
• 1/2 lb lean ground beef
• 2 cups fresh baby spinach, roughly chopped
• 4 farm-fresh eggs
• 1/4 tsp finely ground black pepper
• 1/4 tsp sea salt

Instructions

1. Heat the rich extra virgin olive oil in a large non-stick skillet over medium heat (350°F) until shimmering.
2. Add the lean ground beef to the skillet, breaking it apart with a spatula. Cook for 5-7 minutes, or until no pink remains, stirring occasionally.
3. Toss in the roughly chopped fresh baby spinach, stirring until just wilted, about 1-2 minutes. Tip: Spinach cooks down quickly, so keep an eye on it to preserve its vibrant color.
4. Crack the farm-fresh eggs directly into the skillet. Let them sit for 30 seconds before gently scrambling them into the beef and spinach mixture.
5. Season with finely ground black pepper and sea salt. Continue cooking for another 2-3 minutes, or until the eggs are softly set. Tip: For fluffier eggs, resist the urge to over-stir.
6. Remove from heat and let it sit for a minute. Tip: This allows the flavors to meld beautifully.

Crave-worthy doesn’t begin to cover it. The scramble boasts a perfect harmony of textures—tender beef, silky eggs, and just a hint of crunch from the spinach. Serve it atop a toasted artisan bread slice for an extra layer of delight.

Summary

Savory, simple, and satisfying—these 18 ground beef and spinach recipes are a treasure trove for any home cook looking to spice up their meal rotation. Whether you’re in the mood for something hearty or light, there’s a dish here for every palate. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article to your Pinterest board for easy access to these delicious recipes!

Louise Cutler

I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.