17 Delicious Ground Beef Spinach Recipes Amazing

Zesty flavors and hearty meals await in our roundup of 17 Delicious Ground Beef Spinach Recipes Amazing! Whether you’re craving quick weeknight dinners, comforting classics, or something new to spice up your meal rotation, these dishes are sure to delight. Perfect for home cooks across North America, each recipe promises to turn simple ingredients into extraordinary meals. Dive in and discover your next favorite dish today!

Ground Beef and Spinach Lasagna

Savory layers of tender pasta, juicy ground beef, and vibrant spinach come together in this Ground Beef and Spinach Lasagna that’s guaranteed to steal the spotlight at any dinner table.

Ingredients

• 1 lb lean ground beef, browned and drained
• 2 cups ricotta cheese, creamy and smooth
• 1 large egg, farm-fresh and lightly beaten
• 2 cups shredded mozzarella cheese, melty and golden
• 1/2 cup grated Parmesan cheese, sharp and nutty
• 2 cups fresh spinach, roughly chopped and packed
• 3 cups marinara sauce, rich and herb-infused
• 9 lasagna noodles, oven-ready and sturdy
• 1 tbsp olive oil, rich extra virgin
• 1 tsp garlic powder, aromatic and punchy
• 1 tsp Italian seasoning, fragrant and earthy
• 1/2 tsp salt, fine and sea-sourced
• 1/4 tsp black pepper, finely ground

Instructions

1. Preheat your oven to 375°F (190°C) to ensure a perfectly baked lasagna.
2. In a bowl, mix ricotta cheese, egg, Parmesan cheese, garlic powder, Italian seasoning, salt, and black pepper until well combined. Tip: Let the mixture sit for 5 minutes to let the flavors meld.
3. Spread 1 cup of marinara sauce at the bottom of a 9×13 inch baking dish to prevent sticking.
4. Layer 3 lasagna noodles over the sauce, followed by half of the ricotta mixture, half of the ground beef, and half of the spinach.
5. Repeat the layers, then top with the remaining noodles, marinara sauce, and mozzarella cheese. Tip: Cover with foil for the first 25 minutes to keep the cheese from burning.
6. Bake for 25 minutes covered, then remove the foil and bake for an additional 15 minutes until bubbly and golden. Tip: Let it rest for 10 minutes before slicing for cleaner cuts.

This lasagna emerges from the oven with a crispy cheese top that gives way to luscious, meaty layers beneath. Serve it with a side of garlic bread to scoop up every last bit of sauce.

Spinach and Ground Beef Stuffed Peppers

You’ve got to try these Spinach and Ground Beef Stuffed Peppers—**packed** with flavor and **loaded** with goodness, they’re a game-changer for weeknight dinners.

Ingredients

• 4 large bell peppers, **vibrant and firm**
• 1 lb ground beef, **lean and juicy**
• 2 cups fresh spinach, **crisp and leafy**
• 1 cup cooked rice, **fluffy and warm**
• 1/2 cup shredded mozzarella cheese, **melty and stretchy**
• 1 tbsp olive oil, **rich and golden**
• 1 tsp garlic powder, **aromatic and punchy**
• 1 tsp onion powder, **sweet and earthy**
• 1/2 tsp salt, **fine and sea-kissed**
• 1/2 tsp black pepper, **freshly ground and bold**

Instructions

1. Preheat your oven to **375°F**—**perfect** for roasting peppers to tender perfection.
2. Slice the tops off the bell peppers and remove the seeds. **Pro tip:** Keep the tops for a rustic presentation.
3. In a skillet, heat olive oil over **medium-high heat**. Add ground beef, breaking it apart with a spoon until **browned and crumbly**.
4. Stir in spinach, cooked rice, garlic powder, onion powder, salt, and black pepper. Cook until spinach is **wilted and vibrant**, about 3 minutes.
5. Stuff each pepper with the beef mixture, packing it **tightly** to maximize flavor in every bite.
6. Top each pepper with mozzarella cheese, ensuring **even coverage** for that golden, bubbly finish.
7. Bake for 25-30 minutes, until peppers are **soft and slightly charred**, and cheese is **golden and gooey**.
8. Let rest for 5 minutes—**patience** ensures the flavors meld beautifully.

The peppers emerge **tender yet crisp**, with a filling that’s **savory and satisfying**. Serve atop a bed of quinoa for an extra nutrient boost, or slice into rings for a fun, shareable twist.

Ground Beef Spinach and Mushroom Skillet

Kickstart your weeknight dinner with this hearty Ground Beef Spinach and Mushroom Skillet—**quick**, **flavor-packed**, and **totally fuss-free**.

Ingredients

• 1 lb lean ground beef
• 2 cups fresh baby spinach, tightly packed
• 1 cup sliced cremini mushrooms, earthy and robust
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tbsp rich extra virgin olive oil
• 1 tsp smoked paprika
• 1/2 tsp finely ground black pepper
• 1/2 tsp sea salt
• 1/2 cup shredded mozzarella cheese, melty and creamy

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering.
2. Add diced onion and sauté for 3 minutes until translucent, stirring occasionally.
3. Stir in minced garlic and cook for 30 seconds until fragrant.
4. Add ground beef, breaking it apart with a spatula, and cook for 5 minutes until browned.
5. Sprinkle smoked paprika, black pepper, and sea salt over the beef, mixing well.
6. Toss in sliced mushrooms and cook for 4 minutes until they release their juices.
7. Fold in fresh spinach and cook for 2 minutes until just wilted.
8. Sprinkle mozzarella cheese evenly over the top and cover the skillet for 2 minutes to melt.
9. Remove from heat and let sit for 1 minute before serving.

Layers of savory beef, earthy mushrooms, and vibrant spinach come together under a blanket of gooey cheese. Serve it straight from the skillet with crusty bread or over a bed of fluffy rice for a complete meal.

Cheesy Ground Beef and Spinach Quesadillas

Unleash your inner chef with these drool-worthy quesadillas—packed with gooey cheese, savory beef, and fresh spinach for a crispy, melty bite that’s pure comfort.

Ingredients

• 1 lb lean ground beef (80/20 blend for juiciness)
• 1 cup shredded Monterey Jack cheese (creamy and melt-perfect)
• 1 cup fresh baby spinach leaves (vibrant and tender)
• 4 large flour tortillas (soft and pliable)
• 2 tbsp unsalted butter (rich and golden for frying)
• 1 tsp garlic powder (aromatic and punchy)
• 1 tsp ground cumin (warm and earthy)
• 1/2 tsp kosher salt (crisp and clean)

Instructions

1. Heat a large skillet over medium-high heat. Add the ground beef, breaking it apart with a spatula. Cook until no pink remains, about 5 minutes. Tip: Drain excess fat for a cleaner flavor.
2. Sprinkle garlic powder, cumin, and salt over the beef. Stir to combine and cook for 1 minute to bloom the spices.
3. Layer one tortilla with 1/2 cup beef, 1/4 cup cheese, and 1/4 cup spinach. Top with another tortilla. Repeat for the second quesadilla.
4. Melt 1 tbsp butter in the skillet over medium heat. Carefully add one quesadilla. Cook until golden and crisp, about 3 minutes per side. Tip: Press lightly with a spatula for even browning.
5. Repeat with the remaining butter and quesadilla. Let rest for 1 minute before slicing. Tip: Use a pizza cutter for clean cuts.

Bite into these quesadillas for a crunch that gives way to a cheesy, beefy center. Serve with a dollop of cool sour cream or a zesty salsa for an extra kick.

Ground Beef Spinach and Ricotta Stuffed Shells

Viral on every foodie’s feed, this dish packs flavor, comfort, and a punch of color in every bite. Perfect for weeknight dinners or impressing guests, it’s a no-brainer.

Ingredients

• 12 oz jumbo pasta shells, sturdy and ribbed for sauce clinging
• 1 lb lean ground beef, browned and crumbled
• 10 oz frozen spinach, thawed and squeezed dry
• 15 oz whole milk ricotta, creamy and smooth
• 1 cup shredded mozzarella, melty and stretchy
• 1/2 cup grated Parmesan, sharp and nutty
• 1 large egg, farm-fresh and beaten
• 2 cloves garlic, minced and fragrant
• 24 oz marinara sauce, rich and herby
• 1 tbsp olive oil, rich extra virgin
• 1 tsp salt, fine and sea-derived
• 1/2 tsp black pepper, finely ground
• 1/2 tsp dried oregano, earthy and aromatic

Instructions

1. Preheat your oven to 375°F, ensuring it’s fully heated for even cooking.
2. Boil the pasta shells in salted water for 9 minutes until al dente, then drain and set aside.
3. In a skillet, heat olive oil over medium heat and sauté garlic until golden, about 30 seconds.
4. Add ground beef, breaking it apart, and cook until no pink remains, roughly 5 minutes. Tip: Drain excess fat for a lighter dish.
5. Mix spinach, ricotta, 1/2 cup mozzarella, Parmesan, egg, salt, pepper, and oregano in a bowl. Tip: Squeeze spinach thoroughly to avoid watery filling.
6. Spread 1 cup marinara in a 9×13″ baking dish, then fill shells with the beef and cheese mixture, arranging them seam-side up.
7. Top with remaining sauce and mozzarella, then bake for 25 minutes until bubbly and golden. Tip: Broil for 2 minutes for a crispy top.

Who knew stuffed shells could steal the show? The beef adds a hearty depth, while the ricotta keeps it luxuriously creamy. Serve with a crisp salad to cut through the richness.

Spinach Ground Beef and Feta Meatballs

Yum, these Spinach Ground Beef and Feta Meatballs are your next meal prep hero. Packed with flavor, they’re juicy, cheesy, and downright irresistible.

Ingredients

• 1 lb lean ground beef (90/10 blend for optimal juiciness)
• 1 cup fresh spinach, finely chopped (for a vibrant green hue)
• 1/2 cup crumbled feta cheese (creamy and tangy)
• 1 large farm-fresh egg (for binding)
• 1/4 cup breadcrumbs (for the perfect tender bite)
• 2 cloves garlic, minced (for a pungent kick)
• 1 tsp dried oregano (earthy and aromatic)
• 1/2 tsp sea salt (to enhance all flavors)
• 1/4 tsp finely ground black pepper (for a slight heat)
• 2 tbsp rich extra virgin olive oil (for frying)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a large mixing bowl, combine the ground beef, chopped spinach, crumbled feta, egg, breadcrumbs, minced garlic, oregano, sea salt, and black pepper. Mix gently with your hands to avoid overworking the meat.
3. Shape the mixture into 1.5-inch meatballs, rolling them between your palms for even size and shape. This ensures uniform cooking.
4. Heat the olive oil in a large skillet over medium-high heat. Once shimmering, add the meatballs in batches, searing for 2-3 minutes per side until golden brown. Don’t overcrowd the pan for the best sear.
5. Transfer the seared meatballs to a baking sheet and bake in the preheated oven for 10-12 minutes, or until the internal temperature reaches 160°F (71°C).
6. Let the meatballs rest for 5 minutes before serving to allow the juices to redistribute.

Get ready to savor these meatballs—their juicy interior and crispy exterior make them perfect over spaghetti, tucked into a sub, or even as a standalone snack with a side of tzatziki.

Ground Beef and Spinach Stir Fry

Alright, let’s dive straight into this flavor-packed Ground Beef and Spinach Stir Fry that’s about to become your weeknight hero.

Ingredients

• 1 lb lean ground beef, preferably grass-fed for richer flavor
• 2 cups fresh spinach leaves, tightly packed and vibrant green
• 2 tbsp soy sauce, the good stuff—thick and aged
• 1 tbsp sesame oil, toasted for that nutty aroma
• 3 cloves garlic, minced until almost paste-like
• 1 tbsp ginger, freshly grated for a zesty kick
• 1/2 cup red bell pepper, diced into crisp, colorful bits
• 1/4 tsp red pepper flakes, for a subtle heat that lingers
• 1 tbsp olive oil, extra virgin and fruity

Instructions

1. Heat the olive oil in a large skillet over medium-high heat until it shimmers, about 1 minute.
2. Add the ground beef, breaking it apart with a spatula. Cook until no pink remains, about 5 minutes—don’t rush; let it get a nice sear.
3. Toss in the garlic and ginger, stirring for 30 seconds until fragrant—your kitchen should smell amazing now.
4. Throw in the red bell pepper and red pepper flakes, cooking for another 2 minutes until the peppers soften slightly but still crunch.
5. Drizzle in the soy sauce and sesame oil, mixing well to coat every piece evenly. Pro tip: This is when you taste and adjust the seasoning if needed.
6. Finally, fold in the spinach leaves, stirring just until they wilt, about 1 minute—keep them bright and full of life.

Now, serve this bad boy over a steaming bowl of rice or stuff it into warm tortillas for a twist. The beef is savory with a hint of spice, while the spinach adds a fresh, earthy balance. Next time, try topping it with a fried egg for extra decadence.

Spinach and Ground Beef Pasta Bake

Never underestimate the power of a hearty pasta bake to bring comfort to your table. This Spinach and Ground Beef Pasta Bake is a flavor-packed, one-dish wonder that’s perfect for busy weeknights or cozy weekends.

Ingredients

• 1 lb lean ground beef, browned and drained
• 8 oz rigatoni pasta, cooked al dente
• 2 cups fresh spinach, roughly chopped
• 1 cup shredded mozzarella cheese, divided
• 1/2 cup grated Parmesan cheese
• 1 can (15 oz) rich tomato sauce
• 1/2 cup heavy cream
• 2 tbsp extra virgin olive oil
• 1 tsp garlic powder
• 1 tsp dried basil
• 1/2 tsp crushed red pepper flakes
• Salt to taste

Instructions

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish with extra virgin olive oil.
2. In a large bowl, mix the cooked rigatoni, browned ground beef, chopped spinach, 1/2 cup mozzarella, Parmesan cheese, tomato sauce, heavy cream, garlic powder, dried basil, and crushed red pepper flakes until well combined. Tip: For extra flavor, let the mixture sit for 10 minutes before baking.
3. Transfer the mixture to the prepared baking dish and top with the remaining 1/2 cup mozzarella cheese.
4. Bake for 25 minutes, or until the cheese is bubbly and golden brown. Tip: Broil for the last 2 minutes for a crispy top.
5. Let the bake rest for 5 minutes before serving. Tip: This allows the flavors to meld together perfectly.

Rich in flavors and textures, this pasta bake offers a creamy interior with a crispy cheese topping. Serve it with a side of garlic bread for a meal that’s sure to impress.

Ground Beef Spinach and Potato Curry

Transform your dinner game with this hearty Ground Beef Spinach and Potato Curry—packed with flavor, ready to wow.

Ingredients

• 1 lb lean ground beef
• 2 cups diced Yukon gold potatoes, skin-on for texture
• 3 cups fresh baby spinach, roughly chopped
• 1 large yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tbsp freshly grated ginger
• 2 tbsp rich extra virgin olive oil
• 1 can (14 oz) crushed tomatoes, fire-roasted for depth
• 1 cup coconut milk, full-fat for creaminess
• 2 tbsp curry powder, freshly ground
• 1 tsp ground cumin
• 1 tsp smoked paprika
• Salt, to season

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering.
2. Add the diced onion, sauté until translucent, about 3 minutes.
3. Stir in the minced garlic and grated ginger, cook until fragrant, 1 minute.
4. Add the ground beef, breaking it apart with a spoon, and cook until no longer pink, about 5 minutes.
5. Sprinkle the curry powder, cumin, and smoked paprika over the beef, stirring to coat evenly.
6. Pour in the crushed tomatoes and coconut milk, bringing the mixture to a gentle simmer.
7. Add the diced potatoes, cover, and simmer on low heat for 15 minutes, or until potatoes are tender.
8. Fold in the chopped spinach, cooking just until wilted, about 2 minutes.
9. Season with salt, adjusting as needed, and remove from heat.

Enjoy this curry’s creamy coconut base, tender potatoes, and the slight bite of fresh spinach. Serve over steamed jasmine rice or with warm naan for scooping up every last bit.

Spinach Ground Beef and Mozzarella Calzones

Just when you thought comfort food couldn’t get any better, these Spinach Ground Beef and Mozzarella Calzones crash the party. **Packed** with flavor and oozing with cheese, they’re your next obsession.

Ingredients

• 1 lb lean ground beef (freshly ground, 90% lean)
• 2 cups fresh spinach leaves (washed, stems removed)
• 1 1/2 cups shredded mozzarella cheese (full-fat, creamy)
• 1 tbsp rich extra virgin olive oil
• 1/2 cup diced yellow onion (crisp, sweet)
• 2 cloves garlic (minced, aromatic)
• 1 tsp kosher salt (coarse, for seasoning)
• 1/2 tsp crushed red pepper flakes (fiery, for a kick)
• 1 lb pizza dough (homemade or store-bought, room temperature)
• 1/2 cup marinara sauce (smooth, tangy)
• 1 egg (farm-fresh, beaten for egg wash)

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
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, breaking it apart with a spoon, and cook until no pink remains, about 5 minutes. Tip: Drain excess fat for a lighter filling.
4. Stir in spinach, salt, and red pepper flakes, cooking until spinach wilts, about 2 minutes. Remove from heat and let cool slightly.
5. Divide pizza dough into 4 equal portions. On a floured surface, roll each into a 7-inch circle.
6. Spread 2 tbsp marinara sauce on half of each circle, leaving a 1-inch border. Top with beef mixture and mozzarella.
7. Fold dough over filling, pressing edges to seal. Crimp with a fork for a tight seal. Tip: Don’t overfill to prevent bursting.
8. Brush calzones with beaten egg for a golden finish. Cut 3 small slits on top for steam to escape.
9. Bake for 20-25 minutes until golden brown and crispy. Tip: Rotate the baking sheet halfway for even browning.

Perfectly crispy on the outside, these calzones reveal a **juicy**, cheesy center with a hint of spice. Serve with a side of warm marinara for dipping, or slice into strips for a fun, shareable appetizer.

Ground Beef and Spinach Soup

Yearning for a bowl that’s both hearty and healthy? This ground beef and spinach soup **delivers**—packed with protein, iron, and flavor that pops. Perfect for meal prep or a quick weeknight dinner.

Ingredients

• 1 lb lean ground beef (90/10 blend for less grease)
• 2 tbsp rich extra virgin olive oil
• 1 medium yellow onion, finely diced (for a sweet, aromatic base)
• 3 garlic cloves, minced (fresh and pungent)
• 6 cups low-sodium beef broth (deep, savory flavor)
• 1 can (14.5 oz) diced tomatoes, undrained (bright and tangy)
• 4 cups fresh baby spinach leaves (tender and vibrant green)
• 1 tsp kosher salt (for balanced seasoning)
• 1/2 tsp finely ground black pepper (adds a subtle kick)
• 1/2 tsp dried oregano (earthy and aromatic)

Instructions

1. Heat olive oil in a large pot over medium-high heat until shimmering, about 1 minute.
2. Add ground beef, breaking it apart with a wooden spoon. Cook until no pink remains, about 5 minutes. Tip: Drain excess fat for a cleaner soup.
3. Stir in onion and garlic, sautéing until translucent and fragrant, about 3 minutes.
4. Pour in beef broth and diced tomatoes, bringing to a boil. Tip: Scrape the pot’s bottom to incorporate flavorful bits.
5. Reduce heat to low, simmering uncovered for 15 minutes to meld flavors.
6. Add spinach, salt, pepper, and oregano. Cook just until spinach wilts, about 2 minutes. Tip: Overcooking spinach turns it mushy—keep it vibrant.

Serve this soup steaming hot, with a sprinkle of Parmesan or crusty bread on the side. The broth is **rich and savory**, the beef **tender**, and the spinach adds a **fresh, slightly earthy** contrast. Perfect for dipping or sipping straight from the bowl.

Spinach and Ground Beef Empanadas

Alright, let’s dive straight into making these irresistible Spinach and Ground Beef Empanadas. A perfect blend of savory and hearty, they’re your next crowd-pleaser.

Ingredients

• 1 lb lean ground beef (preferably 90/10 for optimal flavor)
• 2 cups fresh spinach, roughly chopped (for a vibrant green pop)
• 1 medium onion, finely diced (for a sweet, aromatic base)
• 2 cloves garlic, minced (because everything’s better with garlic)
• 1 tsp cumin (toasted and ground for depth)
• 1/2 tsp smoked paprika (for a subtle smokiness)
• Salt to taste (fine sea salt for even seasoning)
• 1 package (14 oz) pre-made empanada dough discs (thawed if frozen, for ease)
• 1 egg, beaten (farm-fresh for a golden shine)
• 2 tbsp rich extra virgin olive oil (for sautéing and richness)

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering. Add onions and garlic, sautéing until translucent, about 3 minutes.
2. Add ground beef, breaking it apart with a spoon. Cook until no pink remains, about 5 minutes. Tip: Drain excess fat for a lighter filling.
3. Stir in spinach, cumin, smoked paprika, and salt. Cook until spinach wilts, about 2 minutes. Remove from heat and let cool slightly.
4. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
5. Place a dough disc on a flat surface. Spoon 2 tbsp of filling onto one half. Fold over, sealing edges with a fork. Repeat with remaining discs and filling.
6. Brush each empanada with beaten egg. Bake for 20-25 minutes, until golden brown. Tip: Rotate the tray halfway for even browning.
7. Let cool for 5 minutes before serving. Tip: Serve with a side of chimichurri for an extra flavor kick.

Now, these empanadas boast a flaky crust with a juicy, flavorful filling. Never underestimate the power of a well-seasoned beef and spinach combo—perfect for dipping or enjoying straight out of hand.

Ground Beef Spinach and Cheese Pie

Unleash your inner chef with this Ground Beef Spinach and Cheese Pie—**bold flavors**, **easy steps**, and **maximum satisfaction** in every bite.

Ingredients

• 1 lb lean ground beef
• 1 cup fresh spinach, roughly chopped
• 1 cup shredded sharp cheddar cheese
• 1/2 cup whole milk
• 2 large farm-fresh eggs
• 1/2 cup all-purpose flour
• 1 tsp baking powder
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp rich extra virgin olive oil

Instructions

1. Preheat your oven to 375°F and grease a 9-inch pie dish with olive oil.
2. In a skillet over medium heat, brown the ground beef until no pink remains, about 5 minutes. Drain excess fat.
3. Add the chopped spinach to the skillet, stirring until wilted, about 2 minutes. Remove from heat.
4. In a bowl, whisk together the eggs, milk, flour, baking powder, salt, and pepper until smooth.
5. Fold the beef and spinach mixture into the batter, then stir in the cheddar cheese.
6. Pour the mixture into the prepared pie dish, spreading evenly.
7. Bake for 25 minutes, or until the top is golden and a toothpick inserted comes out clean.
8. Let cool for 5 minutes before slicing. Tip: For a crispier crust, place the pie under the broiler for the last 2 minutes.

Dig into a slice of this pie to experience a **juicy, cheesy interior** with a **slightly crisp edge**. Serve with a dollop of sour cream or a side of tangy salsa for an extra kick.

Spinach Ground Beef and Tomato Casserole

Hungry for a hearty, no-fuss dinner that packs a punch? This spinach, ground beef, and tomato casserole is your weeknight hero—layered with bold flavors and ready to devour.

Ingredients

• 1 lb lean ground beef (90/10 blend for optimal juiciness)
• 2 cups fresh spinach leaves (washed and thoroughly dried)
• 1 can (14.5 oz) diced tomatoes (fire-roasted for a smoky depth)
• 1 cup shredded mozzarella cheese (full-fat for that gooey melt)
• 1/2 cup grated Parmesan cheese (aged for a nutty sharpness)
• 1 tbsp olive oil (extra virgin for a fruity note)
• 1 tsp garlic powder (for a quick flavor boost)
• 1 tsp onion powder (to sweeten the deal)
• 1/2 tsp salt (fine sea salt for even seasoning)
• 1/4 tsp black pepper (freshly ground for a spicy kick)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s hot and ready when you are.
2. Heat 1 tbsp of extra virgin olive oil in a large skillet over medium-high heat until shimmering.
3. Add 1 lb of lean ground beef to the skillet, breaking it apart with a spatula for even browning.
4. Sprinkle in 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp salt, and 1/4 tsp black pepper, stirring to coat the beef evenly.
5. Cook the beef for 5-7 minutes, until no pink remains, then drain any excess fat.
6. Layer the bottom of a 9×13 inch baking dish with the cooked beef, spreading it into an even layer.
7. Top the beef with 2 cups of fresh spinach leaves, followed by 1 can of fire-roasted diced tomatoes (juice included).
8. Sprinkle 1 cup of shredded mozzarella and 1/2 cup of grated Parmesan cheese over the top for a golden, bubbly finish.
9. Bake in the preheated oven for 20 minutes, or until the cheese is melted and slightly browned.
10. Let the casserole sit for 5 minutes before serving to allow the layers to set.

Unbelievably easy, this casserole delivers a juicy, cheesy bite with every forkful. Serve it straight from the dish for a family-style feast or portion it out for meal prep magic.

Ground Beef and Spinach Tacos

Let’s taco ’bout a game-changer for your weeknight dinners—Ground Beef and Spinach Tacos. Packed with flavor and ready in a flash, these tacos are your ticket to a deliciously easy meal.

Ingredients

• 1 lb lean ground beef
• 2 cups fresh baby spinach, roughly chopped
• 1 tbsp robust olive oil
• 1/2 cup sharp cheddar cheese, shredded
• 1/4 cup fresh cilantro, chopped
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/4 tsp sea salt
• 8 small corn tortillas, warmed
• 1 lime, cut into wedges

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering.
2. Add ground beef, breaking it apart with a spatula. Cook for 5 minutes until no pink remains.
3. Sprinkle smoked paprika, cumin, and sea salt over the beef. Stir to coat evenly.
4. Fold in chopped spinach and cook for 2 minutes until just wilted. Tip: Overcooking spinach loses its vibrant color and nutrients.
5. Remove skillet from heat. Stir in fresh cilantro for a bright, herby kick.
6. Warm corn tortillas in a dry skillet for 30 seconds on each side for a pliable texture. Tip: Keep them covered with a towel to stay warm.
7. Divide the beef mixture among tortillas. Top with shredded cheddar cheese.
8. Squeeze fresh lime juice over each taco before serving. Tip: The acidity balances the richness of the beef.

Freshly assembled, these tacos boast a juicy, savory filling with a crisp contrast from the tortillas. Serve them with extra lime wedges and a side of spicy salsa for an extra kick.

Spinach and Ground Beef Stuffed Zucchini

Alright, let’s dive straight into this mouthwatering dish that’s about to become your weeknight hero. Spinach and Ground Beef Stuffed Zucchini is here to shake up your dinner routine with its juicy, flavorful punch.

Ingredients

• 4 medium zucchinis, firm and fresh
• 1 lb lean ground beef, preferably grass-fed
• 2 cups fresh spinach leaves, roughly chopped
• 1/2 cup grated Parmesan cheese, sharp and nutty
• 1/4 cup breadcrumbs, golden and crispy
• 1 tbsp rich extra virgin olive oil
• 2 cloves garlic, minced to release its aromatic punch
• 1 tsp finely ground black pepper
• 1/2 tsp sea salt, for that perfect seasoning

Instructions

1. Preheat your oven to 375°F (190°C) to get it ready for baking perfection.
2. Slice the zucchinis in half lengthwise and scoop out the centers to create boats, saving the flesh for later.
3. Heat the olive oil in a skillet over medium heat, then add the garlic and sauté until fragrant, about 30 seconds.
4. Add the ground beef to the skillet, breaking it apart with a spoon, and cook until no longer pink, about 5 minutes.
5. Stir in the chopped spinach and reserved zucchini flesh, cooking until the spinach wilts, roughly 2 minutes.
6. Remove from heat and mix in the Parmesan cheese, breadcrumbs, salt, and pepper for a flavorful filling.
7. Stuff the zucchini boats generously with the beef mixture and place them on a baking sheet.
8. Bake for 20-25 minutes, until the zucchinis are tender and the tops are golden brown.
9. Let them cool for 5 minutes before serving to allow the flavors to meld beautifully.

You’ll love the contrast between the tender zucchini and the hearty, savory filling. Try topping with a dollop of creamy ricotta for an extra layer of deliciousness.

Ground Beef Spinach and Lentil Stew

Alright, let’s dive into this hearty, flavor-packed stew that’s about to become your weeknight hero. A bowl of this is like a warm hug on a chilly evening—comforting, nutritious, and downright delicious.

Ingredients

• 1 lb lean ground beef
• 1 cup dried green lentils, rinsed
• 2 cups fresh spinach, roughly chopped
• 1 large onion, finely diced
• 3 cloves garlic, minced
• 2 tbsp rich extra virgin olive oil
• 4 cups low-sodium beef broth
• 1 tsp smoked paprika
• 1 tsp ground cumin
• Salt and freshly ground black pepper to taste

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering.
2. Add the diced onion and sauté until translucent, about 5 minutes.
3. Stir in the minced garlic and cook for another minute until fragrant.
4. Increase the heat to medium-high and add the ground beef. Break it apart with a spoon and cook until browned, about 7 minutes.
5. Sprinkle in the smoked paprika and cumin, stirring to coat the beef evenly.
6. Pour in the beef broth and add the rinsed lentils. Bring to a boil, then reduce heat to low, cover, and simmer for 25 minutes.
7. Uncover, stir in the fresh spinach, and cook for an additional 5 minutes until wilted.
8. Season with salt and pepper, then remove from heat.

Get ready to savor every spoonful of this stew, where the tender lentils and beef meld beautifully with the vibrant spinach. Great for meal prep or serving with crusty bread for dipping, it’s a versatile dish that promises satisfaction in every bite.

Conclusion

Savor the versatility and flavor packed into these 17 ground beef and spinach recipes! Perfect for busy weeknights or cozy weekends, each dish promises to delight. We’d love to hear which recipe stole your heart—drop a comment below. Loved this roundup? Share the deliciousness with friends by pinning it on Pinterest. Happy cooking!