easy and healthy ground beef recipesThere are so many comfort foods that use ground beef in a starring role. Think meatloaf, meatballs, cheeseburgers, chili—you get the gist.

It may feel too indulgent to keep on your diet.

But, did you know that ground beef is an easy protein to use in low-carb recipes, especially those of the comfort food variety?

It’s also worth mentioning that grass-fed, organic ground beef will offer you the best nutritional value for your dollar, as well as ensure you’re enjoying ethically and humanely-sourced meat.

It’s better for the environment but, most important, it’s affordable. So, I would say it’s definitely a win-win all around.

This is why I wanted to share this video with you. Check it out below along with few of my favorite ground beef recipes.

Discover How to Prepare  5 More Easy and Healthy Ground Beef Recipes


If your family loves eating ground beef, then you’ll love these 5 recipes I want to share with you.

Also, if you enjoy cooking as much as I do, you’ll find these new meal ideas to be simple to prepare and easy to follow time saving instructions because you and I enjoy other things in life also, don’t we?

Crowned Beef Bake W/ Mushrooms


  • 1 pound ground beef
  • 1 (4 ounce) can mushroom stem and pieces, drained
  • 1 (2.8 ounce) can French fried onions, crumbled, divided
  • 2 cups frozen mixed vegetables
  • 1 (10.75 ounce) can condensed cream of celery soup, undiluted
  • 1 cup sour cream
  • 1 (7.5 ounce) package refrigerated buttermilk biscuits
  • 1 egg, lightly beaten
  • 1 teaspoon celery seed
  • 1/2 teaspoon salt


In a large skillet, cook beef over medium heat until no longer pink; then drain.

Place half in a greased 2-qt. baking dish.

Layer with mushrooms, two-thirds of the onions and all of the vegetables.

Top with remaining beef.

In a saucepan, combine soup and 1/2 cup sour cream; cook over 
low heat until heated through. Pour over beef.

Cut each biscuit in half; arrange cut side down around edge of dish.

Sprinkle remaining onions in center of casserole.

Combine egg, celery seed, salt and remaining sour cream; drizzle over biscuits.

Bake, uncovered, at 375 degrees F for 25-30 minutes or until golden brown.

Barbeque Beef Bake W/Onions & Cheddar


  • 1 pound ground beef
  • 3/4 cup chopped onion
  • 1 cup barbeque sauce
  • 2 cups shredded Cheddar cheese
  • 2 cups baking mix (such as Bisquick ®)
  • 2 eggs
  • 1 cup milk


Preheat an oven to 400 degrees F (200 degrees C).

Cook the ground beef and onion together in a large skillet over 
medium heat until the beef is completely browned; 

Stir the barbeque sauce and Cheddar cheese into the ground beef.

Pour the mixture into a 9×13-inch dish.

Whisk the baking mix, eggs, and milk together in a bowl; pour over the beef mixture.

Bake in the preheated oven until the crust is golden brown and cooked throughout, about 25 minutes.

Tangy Beef Turnovers W/ Sauerkraut


  • 1 pound ground beef
  • 1 medium onion, chopped
  • 1 (16 ounce) jar sauerkraut – rinsed, drained and chopped
  • 1 cup shredded Swiss cheese
  • 3 (8 ounce) cans refrigerated
  • crescent rolls


In a skillet, cook beef and onion over medium heat until meat is no 
longer pink; drain. 

Add sauerkraut and cheese; mix well. 

Unroll crescent roll dough and separate into rectangles.  

Place on greased baking sheets; pinch seams to seal.  

Place 1/2 cup beef mixture in the center of each rectangle.  

Bring corners to the center and pinch to seal.  

Bake at 375 degrees F for 15-18 minutes or until golden brown.

Beef ‘n’ Black Bean Soup


  • 1 pound ground beef
  • 2 (14.5 ounce) cans chicken broth
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 8 green onions, thinly sliced
  • 3 medium carrots, thinly sliced
  • 2 celery ribs, thinly sliced
  • 2 garlic cloves, minced
  • 1 tablespoon sugar
  • 1 1/2 teaspoons dried basil
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 2 (15 ounce) cans black beans, rinsed and drained
  • 1 1/2 cups cooked rice


In a skillet over medium heat, cook beef until no longer pink; drain.

Transfer to a slow cooker. 

Add the next 12 ingredients. 

Cover and cook on high for 1 hour. 

Reduce heat to low; cook for 4-5 hours or until vegetables are tender. 

Add the beans and rice; cook 1 hour longer or until heated through.

Crescent Beef Casserole W/ Zucchini


  • 1 pound lean ground beef
  • 1 cup diced zucchini
  • 1/4 cup chopped onion
  • 1/4 cup chopped green pepper
  • 2 teaspoons olive oil
  • 1 cup tomato puree
  • 1 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 1/2 cups mashed potatoes
  • 1 cup crumbled feta cheese
  • 1 (8 ounce) package refrigerated crescent rolls


In a large skillet, cook beef over medium heat until no longer pink; 
drain and set aside. 

In the same skillet, saute the zucchini, onion and green pepper in oil until crisp-tender.

Stir in the beef, tomato puree, oregano, salt and pepper; heat through.

Spread mashed potatoes in an 11-in. x 7-in. x 2-in. baking dish 
coated with nonstick cooking spray. 

Top with beef mixture; sprinkle with feta cheese.

Unroll crescent dough. Separate into four rectangles; arrange three
rectangles over the casserole. 

Bake at 375 degrees F for 12-15 minutes or until top is browned.

Roll remaining dough into two crescent rolls; bake for another 

I hope these recipes help you and your family to enjoy healthier meals without sacrificing taste. Visit often for more healthy recipes and tips for cooking at home. And, please let me know in the comment box below if you tried this dish or, feel free to share your own favorites.

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Filed under: Beef Recipes