18 Savory Ground Beef Carnivore Recipes Delicious

Savory, satisfying, and oh-so-versatile, ground beef is the star of the carnivore’s kitchen, and we’ve rounded up 18 mouthwatering recipes that prove just that. Whether you’re craving quick weeknight dinners, hearty comfort food, or something to spice up your meal rotation, these dishes are sure to delight. Dive into our list and discover your next favorite ground beef masterpiece!

Beef and Bacon Meatballs

Unleash flavor bombs with these Beef and Bacon Meatballs—juicy, smoky, and packed with umami. Perfect for game day or spicing up your pasta night.

Ingredients

• 1 lb ground beef (80/20 blend for juiciness)
• 1/2 lb bacon, finely chopped (for smoky crunch)
• 1/2 cup breadcrumbs (panko for extra crisp)
• 1/4 cup grated Parmesan (the sharper, the better)
• 1 large egg (bind it all together)
• 2 cloves garlic, minced (fresh is key)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground)
• 1 tbsp olive oil (or any neutral oil)
• 1/2 cup marinara sauce (for dipping or drizzling)

Instructions

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. In a large bowl, combine ground beef, chopped bacon, breadcrumbs, Parmesan, egg, garlic, salt, and pepper. Mix gently with your hands to avoid overworking the meat.
3. Shape the mixture into 1.5-inch meatballs. Pro tip: Wet your hands to prevent sticking.
4. Heat olive oil in a large skillet over medium-high heat. Brown meatballs in batches, 2 minutes per side, for a crispy exterior.
5. Transfer meatballs to the prepared baking sheet. Bake for 10-12 minutes, until internal temperature reaches 160°F.
6. Serve warm with marinara sauce. Pro tip: Skewer with toothpicks for easy party snacks.

Crave-worthy with a crispy outside and tender inside, these meatballs are a crowd-pleaser. Try them atop creamy polenta or tucked into a crusty sub roll for the ultimate sandwich.

Carnivore Beef Liver Pate

Packed with iron and flavor, this Carnivore Beef Liver Pate is your go-to for a nutrient-dense snack. Blend it smooth or keep it chunky—your call.

Ingredients

• 1 lb beef liver, trimmed (soak in milk for 30 minutes to mellow the flavor)
• 1/2 cup butter, unsalted (or ghee for a richer taste)
• 1/4 cup heavy cream (adjust for desired consistency)
• 1 tsp salt (fine sea salt works best)
• 1/2 tsp black pepper, freshly ground
• 1 clove garlic, minced (optional for a hint of sharpness)

Instructions

1. Preheat a skillet over medium-high heat. Pat the liver dry with paper towels to ensure a good sear.
2. Melt 2 tbsp of butter in the skillet. Add the liver, cooking for 3 minutes per side until browned but still pink inside.
3. Transfer the liver to a blender. Add the remaining butter, heavy cream, salt, pepper, and garlic if using. Blend until smooth, scraping down the sides as needed.
4. Taste and adjust seasoning, blending again if necessary. For a silkier texture, pass the pate through a fine-mesh sieve.
5. Pour the pate into a serving dish. Smooth the top with a spatula and refrigerate for at least 2 hours to set.

Creamy with a robust liver flavor, this pate pairs perfectly with crisp cucumber slices or atop a warm slice of sourdough. The texture should be velvety, with a slight richness from the butter.

Ground Beef and Egg Scramble

Unlock the ultimate breakfast hack with this Ground Beef and Egg Scramble—quick, protein-packed, and endlessly customizable.

Ingredients

• 1 tbsp olive oil (or any neutral oil)
• 1/2 lb ground beef (80/20 blend for best flavor)
• 4 large eggs (room temperature for even cooking)
• 1/4 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 1/4 cup shredded cheddar cheese (optional for extra gooeyness)
• 2 tbsp chopped green onions (for garnish)

Instructions

1. Heat olive oil in a non-stick skillet over medium-high heat until shimmering, about 1 minute.
2. Add ground beef to the skillet, breaking it apart with a spatula. Cook until no pink remains, about 5 minutes.
3. While beef cooks, whisk eggs, salt, and pepper in a bowl until fully combined.
4. Reduce heat to medium. Pour egg mixture over the cooked beef. Let sit for 30 seconds without stirring.
5. Gently fold eggs and beef together with a spatula, cooking until eggs are softly set, about 2 minutes.
6. Sprinkle cheese over the top, cover, and let melt for 1 minute off the heat.
7. Garnish with green onions before serving.

This scramble boasts a hearty texture with juicy beef bits and fluffy eggs. Serve it wrapped in a warm tortilla or over crispy hash browns for a breakfast that slaps.

Beef Heart and Ground Beef Kebabs

Elevate your grill game with these bold Beef Heart and Ground Beef Kebabs—juicy, rich, and packed with flavor that’ll make your taste buds dance.

Ingredients

• 1 lb beef heart, trimmed and cut into 1-inch cubes (soak in milk for 2 hours to tenderize)
• 1 lb ground beef (80/20 blend for best flavor)
• 2 tbsp olive oil (or any neutral oil)
• 1 tbsp smoked paprika (adjust to taste)
• 1 tsp garlic powder
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper
• Wooden or metal skewers (if wooden, soak in water for 30 minutes before use)

Instructions

1. Preheat your grill to medium-high heat (400°F).
2. In a large bowl, combine ground beef, smoked paprika, garlic powder, salt, and black pepper. Mix until just combined—overmixing can make the kebabs tough.
3. Divide the ground beef mixture into 8 equal portions. Mold each portion around a skewer, forming a long, thin kebab.
4. Thread the beef heart cubes onto separate skewers, leaving a small space between each cube for even cooking.
5. Brush both types of kebabs lightly with olive oil to prevent sticking.
6. Place the kebabs on the grill. Cook the ground beef kebabs for 4-5 minutes per side, and the beef heart kebabs for 6-7 minutes per side, or until desired doneness.
7. Remove from grill and let rest for 3 minutes before serving.

Serve these kebabs with a side of chimichurri for a herby kick, or tuck them into warm pita with crisp veggies. The beef heart offers a surprisingly tender bite, while the ground beef brings a smoky, savory depth.

Simple Carnivore Beef Burger

Every carnivore’s dream, this beef burger is **juicy**, **flavor-packed**, and **stupidly simple** to make. No frills, just fire.

Ingredients

• 1 lb ground beef (80/20 blend for best juiciness)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground preferred)
• 1 tbsp butter (for frying, or any neutral oil)

Instructions

1. **Preheat** a skillet over medium-high heat until a drop of water sizzles on contact.
2. **Divide** the ground beef into 4 equal portions, gently shaping each into a 1/2-inch thick patty. *Tip: Don’t overwork the meat to keep it tender.*
3. **Season** both sides of each patty with salt and pepper.
4. **Melt** butter in the skillet, then **add** the patties. *Tip: Leave space between them for even cooking.*
5. **Cook** for 3-4 minutes on one side until a deep brown crust forms.
6. **Flip** the patties and cook for another 3-4 minutes for medium-rare, or until desired doneness. *Tip: Press lightly with a spatula to check firmness.*
7. **Remove** from heat and let rest for 2 minutes to redistribute juices.

Rich, meaty, and perfectly charred, these burgers are a carnivore’s delight. Serve them **solo on a plate** or **between crisp lettuce leaves** for a low-carb twist.

Ground Beef and Bone Marrow Soup

Transform your dinner game with this rich, umami-packed Ground Beef and Bone Marrow Soup. Bold flavors meet comfort in every spoonful.

Ingredients

• 1 lb ground beef (80/20 blend for best flavor)
• 2 beef marrow bones (ask your butcher for center-cut)
• 1 tbsp olive oil (or any neutral oil)
• 1 medium onion, diced (yellow or white)
• 2 garlic cloves, minced (fresh is best)
• 4 cups beef broth (low-sodium to control saltiness)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground preferred)
• 1 bay leaf (remove before serving)
• 2 tbsp chopped parsley (for garnish)

Instructions

1. Preheat your oven to 400°F. Place the marrow bones on a baking sheet and roast for 25 minutes until the marrow is soft and slightly bubbly.
2. While the bones roast, heat olive oil in a large pot over medium heat. Add the ground beef, breaking it apart with a spoon, and cook until no longer pink, about 5 minutes.
3. Add the diced onion to the pot and sauté until translucent, about 3 minutes. Tip: Don’t rush this step—sweating the onions builds flavor.
4. Stir in the minced garlic and cook for 1 minute until fragrant. Tip: Garlic burns easily, so keep the heat moderate.
5. Pour in the beef broth, add the bay leaf, salt, and pepper. Bring to a simmer, then reduce heat to low. Simmer for 20 minutes to meld flavors.
6. Once the marrow bones are done, carefully scoop out the marrow and stir it into the soup. Tip: Marrow is rich, so start with half and add more to taste.
7. Remove the bay leaf, ladle the soup into bowls, and garnish with chopped parsley.

Yield a soup that’s luxuriously creamy with a deep, meaty backbone. Serve with crusty bread to swipe up every last bit of marrow goodness.

Beef and Pork Carnivore Meatloaf

Unleash the ultimate comfort food with this Beef and Pork Carnivore Meatloaf—packed with flavor, easy to make, and guaranteed to satisfy.

Ingredients

• 1 lb ground beef (80/20 blend for juiciness)
• 1 lb ground pork (or substitute with more beef)
• 1 cup breadcrumbs (panko for extra crunch)
• 2 large eggs (room temperature blends better)
• 1/2 cup ketchup (plus extra for glaze)
• 1 tbsp Worcestershire sauce (adds depth)
• 1 tsp garlic powder (or fresh minced for punch)
• 1 tsp onion powder (adjust to taste)
• 1 tsp salt (kosher preferred)
• 1/2 tsp black pepper (freshly ground)

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a loaf pan.
2. In a large bowl, combine beef, pork, breadcrumbs, eggs, ketchup, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Mix just until combined—overmixing toughens the meatloaf.
3. Transfer the mixture to the prepared loaf pan, shaping it into an even loaf. Tip: Create a slight indentation down the center for even cooking.
4. Spread a thin layer of ketchup over the top for a glossy finish. Tip: Add a sprinkle of brown sugar to the ketchup for a caramelized glaze.
5. Bake for 1 hour, or until the internal temperature reaches 160°F (71°C). Tip: Let it rest for 10 minutes before slicing to retain juices.

Rich in flavor with a tender, juicy interior and a slightly caramelized crust, this meatloaf shines when served with mashed potatoes or tucked into a sandwich the next day.

Carnivore Ground Beef Stir Fry

Dig into this no-fuss, protein-packed Carnivore Ground Beef Stir Fry that’s ready in a flash. Bold flavors meet simplicity for a meal that’s as easy as it is satisfying.

Ingredients

• 1 lb ground beef (80/20 blend for best flavor)
• 2 tbsp avocado oil (or any neutral oil)
• 1 tsp garlic powder (adjust to taste)
• 1 tsp onion powder (adjust to taste)
• Salt to taste (start with 1/2 tsp)

Instructions

1. Heat a large skillet over medium-high heat and add the avocado oil.
2. Once the oil is shimmering, add the ground beef to the skillet. Break it apart with a spatula.
3. Cook the beef for 5-7 minutes, stirring occasionally, until no pink remains.
4. Sprinkle the garlic powder, onion powder, and salt over the beef. Stir to combine.
5. Continue cooking for another 2-3 minutes to let the flavors meld.
6. Remove from heat and let it rest for a minute before serving.

Amazingly juicy with a savory depth, this stir fry is perfect over cauliflower rice or wrapped in crisp lettuce leaves for a low-carb twist.

Beef and Chicken Liver Pate

Savor the rich, umami-packed goodness of this Beef and Chicken Liver Pate—it’s a game-changer for your charcuterie board or sandwich spread.

Ingredients

• 1 lb beef liver, trimmed (soak in milk for 30 minutes to mellow the flavor)
• 1 lb chicken liver, trimmed
• 1/2 cup unsalted butter, cubed (keep cold until use)
• 1 large onion, finely chopped (sweet varieties work best)
• 2 garlic cloves, minced
• 1/2 cup heavy cream
• 1 tsp thyme, dried (or 1 tbsp fresh)
• 1/2 tsp allspice
• Salt and pepper, to taste
• 2 tbsp brandy (optional, for depth)

Instructions

1. Preheat oven to 350°F. Grease a loaf pan with butter.
2. In a skillet over medium heat, melt 2 tbsp butter. Add onion and garlic; sauté until translucent, about 5 minutes.
3. Increase heat to medium-high. Add beef and chicken livers; sear until browned but pink inside, about 3 minutes per side.
4. Transfer liver mixture to a food processor. Add remaining butter, cream, thyme, allspice, salt, pepper, and brandy. Blend until smooth.
5. Pour mixture into the prepared loaf pan. Cover with foil.
6. Bake in a water bath for 1 hour, or until set but slightly wobbly in the center.
7. Remove from oven. Cool to room temperature, then refrigerate for at least 4 hours before serving.

Zesty yet creamy, this pate pairs perfectly with crusty bread or crisp apples. For a show-stopping appetizer, top with a layer of melted butter and fresh herbs before serving.

Ground Beef and Kidney Stew

Transform your dinner game with this hearty Ground Beef and Kidney Stew—rich, flavorful, and downright comforting.

Ingredients

• 1 lb ground beef (80/20 blend for best flavor)
• 1 lb beef kidney, cleaned and diced (soak in milk for 30 mins to mellow the flavor)
• 2 tbsp olive oil (or any neutral oil)
• 1 large onion, diced
• 3 garlic cloves, minced
• 2 cups beef broth (low sodium preferred)
• 1 cup diced tomatoes (canned works fine)
• 1 tsp smoked paprika (adjust to taste)
• Salt and pepper (to taste)
• 2 tbsp flour (for thickening)

Instructions

1. Heat olive oil in a large pot over medium-high heat until shimmering.
2. Add ground beef; cook until browned, about 5 minutes, breaking it apart with a spoon.
3. Push beef to one side; add diced kidney. Sear for 2 minutes per side for a nice crust.
4. Stir in onion and garlic; cook until soft, about 3 minutes.
5. Sprinkle flour over the mixture; stir well to coat and cook for 1 minute to remove raw flour taste.
6. Pour in beef broth and diced tomatoes; bring to a boil, then reduce heat to low.
7. Simmer uncovered for 45 minutes, stirring occasionally, until stew thickens.
8. Season with smoked paprika, salt, and pepper in the last 10 minutes of cooking.

Dig into this stew’s deep, meaty flavors and tender chunks. Serve over mashed potatoes or with crusty bread to soak up every last drop.

Carnivore Beef and Egg Muffins

Alright, let’s dive straight into these protein-packed Carnivore Beef and Egg Muffins that are about to revolutionize your meal prep game.

Ingredients

• 1 lb ground beef (80/20 blend for juiciness)
• 6 large eggs (room temperature blends better)
• 1/2 cup shredded cheddar cheese (sharp for more flavor)
• 1 tbsp butter (for greasing, or use muffin liners)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 12-cup muffin tin with butter.
2. In a skillet over medium heat, cook the ground beef until no pink remains, about 5-7 minutes. Drain excess fat.
3. Divide the cooked beef evenly among the muffin cups, pressing down slightly to form a base.
4. In a bowl, whisk together eggs, salt, and pepper until fully combined. Tip: A fork works great for this!
5. Pour the egg mixture over the beef in each cup, filling about 3/4 full. They will rise slightly.
6. Sprinkle shredded cheddar cheese on top of each muffin. Tip: For a golden top, place under broiler for last 2 minutes.
7. Bake for 15-18 minutes, or until the eggs are set and the edges are lightly golden.
8. Let cool in the tin for 5 minutes before removing. Tip: Run a knife around the edges for easy release.

Look at these beauties! They’re fluffy, cheesy, and packed with savory beef—perfect for grab-and-go breakfasts or a keto-friendly snack. Try drizzling with hot sauce or pairing with avocado slices for an extra kick.

Beef and Lamb Meatballs

Punch up your dinner game with these juicy Beef and Lamb Meatballs—**bold flavors**, **easy steps**, and **zero fuss**. Perfect for weeknights or meal prep!

Ingredients

• 1 lb ground beef (80/20 blend for juiciness)
• 1 lb ground lamb (or sub more beef)
• 1/2 cup breadcrumbs (panko for crunch)
• 1/4 cup grated Parmesan (the powdery kind blends best)
• 1 large egg (room temp binds better)
• 2 cloves garlic, minced (or 1 tsp garlic powder)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly cracked for peak flavor)
• 2 tbsp olive oil (or any neutral oil)
• 1/4 cup chopped parsley (optional, for freshness)

Instructions

1. **Preheat oven to 400°F.** Line a baking sheet with parchment.
2. In a large bowl, **combine beef, lamb, breadcrumbs, Parmesan, egg, garlic, salt, pepper, and parsley (if using).** Mix gently—overworking = tough meatballs.
3. **Roll into 1.5-inch balls** (wet hands prevent sticking). Place on sheet, spacing 1 inch apart.
4. **Drizzle with olive oil**, roll to coat. Bake 20-22 minutes until golden and 160°F inside.
5. **Broil 1-2 minutes** for extra crispness (watch closely!).

Melt-in-your-mouth tender with a herby, savory punch. **Serve over creamy polenta** or tuck into toasted pita with tzatziki.

Ground Beef and Liver Kebabs

Dive into the bold flavors of these Ground Beef and Liver Kebabs, a protein-packed twist on your grill game that’s as nutritious as it is delicious.

Ingredients

• 1 lb ground beef (80/20 blend for juiciness)
• 1/2 lb beef liver, finely chopped (soak in milk for 30 mins to mellow the flavor)
• 1 tbsp garlic powder (or fresh minced garlic for a punch)
• 1 tbsp onion powder
• 1 tsp smoked paprika
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper
• 2 tbsp olive oil (or any neutral oil)
• Wooden skewers, soaked in water for 30 mins

Instructions

1. Preheat your grill to medium-high heat (375°F to 400°F).
2. In a large bowl, combine ground beef, chopped liver, garlic powder, onion powder, smoked paprika, salt, and black pepper. Mix until just combined—overmixing can toughen the kebabs.
3. Divide the mixture into 8 equal portions. Mold each portion around a soaked wooden skewer, forming a long, thin kebab.
4. Brush each kebab lightly with olive oil to prevent sticking and ensure a crispy exterior.
5. Grill kebabs for 4-5 minutes per side, or until internal temperature reaches 160°F for beef. Avoid flipping more than once to keep them intact.
6. Let kebabs rest for 3 minutes off the grill before serving to lock in juices.

Kebabs come off the grill with a smoky char outside and a tender, flavorful inside. Serve them over a bed of cilantro lime rice or with a side of tzatziki for a refreshing contrast.

Carnivore Beef and Cheese Stuffed Peppers

Viral on every feed, these Carnivore Beef and Cheese Stuffed Peppers are your next obsession. Packed with flavor, they’re a no-brainer for dinner tonight.

Ingredients

• 4 large bell peppers (halved lengthwise, seeds removed)
• 1 lb ground beef (80/20 blend for juiciness)
• 1 cup shredded cheddar cheese (sharp for extra flavor)
• 1/2 cup diced onion (yellow or white, for sweetness)
• 2 cloves garlic (minced, or 1/2 tsp garlic powder)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground preferred)
• 1/2 tsp paprika (smoked for a deeper flavor)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s hot enough for roasting.
2. Heat olive oil in a large skillet over medium heat. Add onions and garlic, sautéing until translucent, about 3 minutes.
3. Add ground beef to the skillet. Break it apart with a spatula and cook until no pink remains, about 5-7 minutes. Tip: Drain excess fat for a leaner dish.
4. Season the beef with salt, pepper, and paprika. Stir well to combine, then remove from heat.
5. Arrange bell pepper halves in a baking dish. Fill each half with the beef mixture, packing it down slightly.
6. Sprinkle shredded cheddar cheese evenly over each stuffed pepper.
7. Bake in the preheated oven for 20-25 minutes, or until peppers are tender and cheese is bubbly and golden. Tip: Broil for the last 2 minutes for extra crispiness.
8. Let rest for 5 minutes before serving to allow flavors to meld. Tip: Garnish with fresh herbs for a pop of color.

Yummy doesn’t begin to cover it—these peppers are a juicy, cheesy delight. Serve them atop a bed of greens for a low-carb meal or alongside crusty bread to soak up the juices.

Beef and Pork Stuffed Mushrooms

Let’s dive into these Beef and Pork Stuffed Mushrooms—juicy, savory, and packed with flavor. Perfect for impressing guests or treating yourself to a gourmet snack.

Ingredients

• 1 lb large cremini mushrooms (stems removed and reserved)
• 1/2 lb ground beef (80/20 blend for best flavor)
• 1/2 lb ground pork (or substitute with more beef)
• 1/4 cup breadcrumbs (panko for extra crunch)
• 1/4 cup grated Parmesan cheese (freshly grated tastes best)
• 2 cloves garlic (minced, or 1 tsp garlic powder)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp Italian seasoning (adjust to taste)
• Salt and pepper (to taste, but don’t skimp!)

Instructions

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. Chop reserved mushroom stems finely. Sauté in olive oil over medium heat until soft, about 5 minutes.
3. Add garlic, cook for 30 seconds until fragrant. Tip: Don’t let it burn!
4. In a bowl, mix beef, pork, breadcrumbs, Parmesan, sautéed stems, Italian seasoning, salt, and pepper. Tip: Hands work best for even mixing.
5. Stuff each mushroom cap with the mixture, pressing gently to fill. Tip: Overstuff slightly for a hearty bite.
6. Bake for 20-25 minutes until meat is cooked through and tops are golden.

These stuffed mushrooms are bursting with umami, the cheese adding a salty kick. Serve them hot with a drizzle of balsamic glaze for an extra tangy twist.

Ground Beef and Bacon Wrapped Asparagus

Make your taste buds dance with this killer combo of juicy ground beef and crispy bacon-wrapped asparagus. It’s a game-changer for weeknight dinners or impressing your foodie friends.

Ingredients

• 1 lb ground beef (80/20 blend for juiciness)
• 12 asparagus spears (trimmed, medium thickness)
• 6 slices bacon (thin-cut for easy wrapping)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp garlic powder (adjust to taste)
• 1 tsp onion powder (adjust to taste)
• Salt and pepper (to season)

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a bowl, mix the ground beef with garlic powder, onion powder, salt, and pepper until well combined.
3. Divide the beef mixture into 12 equal portions and flatten each into a thin patty.
4. Wrap each asparagus spear with a beef patty, then wrap a slice of bacon around the beef-covered asparagus, securing the ends.
5. Place the wrapped asparagus on the prepared baking sheet, drizzle with olive oil, and bake for 20-25 minutes, or until the bacon is crispy and the beef is cooked through.
6. For extra crispiness, broil for the last 2-3 minutes, watching closely to prevent burning.
7. Let rest for 5 minutes before serving to allow the juices to redistribute.

Unleash a burst of flavors with every bite—the savory beef, smoky bacon, and tender asparagus create a harmony that’s irresistibly delicious. Serve these beauties on a platter with a side of spicy mayo for dipping, or chop them up and toss into a fresh salad for a protein-packed meal.

Carnivore Beef and Egg Pie

Get ready to dive into a meat-lover’s dream with this Carnivore Beef and Egg Pie. **No fluff**, just pure, unadulterated flavor that packs a punch.

Ingredients

• 1 lb ground beef (80/20 blend for juiciness)
• 4 large eggs (room temperature blends better)
• 1 cup shredded cheddar cheese (sharp for more flavor)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 1 tbsp butter (for greasing the pan)

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9-inch pie dish with butter.
2. In a skillet over medium heat, cook the ground beef until no pink remains, about 5-7 minutes. Drain excess fat.
3. Season the beef with salt and pepper, then spread evenly in the greased pie dish.
4. Crack the eggs over the beef, spacing them out. **Tip**: For a creamier texture, whisk eggs before pouring.
5. Sprinkle shredded cheddar cheese on top. **Tip**: Add a pinch of paprika for a smoky twist.
6. Bake for 15-20 minutes, until eggs are set and cheese is bubbly. **Tip**: Check at 15 minutes to avoid overcooking.

Flaky, cheesy, and downright decadent, this pie is a carnivore’s delight. Serve it with a side of pickles for a tangy contrast or dive in as is for pure protein bliss.

Beef and Chicken Heart Stir Fry

Dive into a bold flavor adventure with this Beef and Chicken Heart Stir Fry. It’s a protein-packed punch that’ll shake up your dinner routine.

Ingredients

• 1 lb beef sirloin, thinly sliced (freeze for 30 mins for easier slicing)
• 1 lb chicken hearts, cleaned and halved (pat dry for better sear)
• 2 tbsp vegetable oil (or any neutral oil)
• 3 cloves garlic, minced (more if you love garlic)
• 1 inch ginger, grated (fresh is best)
• 1/4 cup soy sauce (low sodium works too)
• 1 tbsp honey (adjust to sweetness preference)
• 1/2 tsp red pepper flakes (skip if sensitive to heat)
• 1 bell pepper, sliced (any color you like)
• 1 onion, sliced (yellow or white for sweetness)
• 2 green onions, chopped (for garnish)

Instructions

1. Heat oil in a large skillet or wok over high heat until shimmering, about 1 minute.
2. Add beef slices in a single layer. Sear for 2 minutes per side without stirring for a golden crust. Remove and set aside.
3. In the same pan, add chicken hearts. Cook for 4 minutes, stirring occasionally, until browned.
4. Push hearts to one side, add garlic and ginger to the empty space. Sauté for 30 seconds until fragrant.
5. Mix in bell pepper and onion. Stir-fry for 3 minutes until veggies are crisp-tender.
6. Return beef to pan. Pour in soy sauce and honey, sprinkle red pepper flakes. Toss everything together and cook for 1 more minute.
7. Garnish with green onions. Serve hot over rice or noodles for a hearty meal.

Now, this stir fry brings a juicy tenderness from the beef, a unique chew from the hearts, and a sweet-spicy sauce that clings perfectly. Try it with a squeeze of lime for a zesty twist.

Conclusion

Whether you’re craving comfort food or eager to explore new flavors, our roundup of 18 Savory Ground Beef Carnivore Recipes offers something for every palate. From quick weeknight dinners to hearty meals that’ll impress, these dishes are sure to delight. Don’t forget to try your favorites, share your thoughts in the comments, and pin the recipes you love on Pinterest for easy access later. Happy cooking!