You know that moment when your fridge is basically empty, but you’re hungry and hangry? Enter this ground beef recipe—your knight in grilled armor. Rich, saucy, and ready in under 30 minutes. You’ll mix, sizzle, and devour before your favorite show ends. Boom—dinner saved.
Why this recipe is awesome
Listen: ground beef gets no props, but it’s a juicy blank canvas begging for flavor. This recipe turns it into gourmet magic—savory herbs, creamy sauce, veggie-packed goodness. It’s easy, budget-friendly, and fancy enough to impress your crew. Plus, cleanup? Minimal.
Ingredients
- 1 lb ground beef (lean or 80/20—your call)
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, chopped (sub mushrooms or carrots)
- 1 tsp chili powder (smoked optional)
- 1 tsp cumin
- 1 tbsp tomato paste
- 1/2 cup beef broth (or water)
- 1/4 cup sour cream (or Greek yogurt/dairy-free cream)
- Salt & pepper, to taste
- Fresh cilantro or parsley, for garnish
Substitutions: Swap bell pepper for zucchini; skip sour cream for a lighter version.
Tools & kitchen gadgets used
- Large non-stick skillet
- Chef’s knife
- Cutting board
- Wooden spoon or spatula
- Measuring cups & spoons
- Serving dish
(Perfect for Amazon affiliate links!)
Step-by-step instructions
- Heat olive oil in skillet over medium-high heat.
- Sauté onion until translucent (2–3 min).
- Add garlic and bell pepper, cook 1–2 min.
- Toss in ground beef, season salt & pepper, brown.
- Sprinkle chili powder and cumin, stir.
- Stir in tomato paste, cook 1 min.
- Pour in beef broth, simmer 3–4 min.
- Remove from heat, fold in sour cream gently.
- Taste—adjust salt & pepper. Garnish with herbs.
Calories & Nutritional Info
- ~450 kcal per serving (makes ~4)
- Protein: ~25 g
- Fat: ~25 g (lean beef cuts this)
- Carbs: ~15 g (mostly from veggies)
- Vitamin C & Iron from peppers & beef
Common Mistakes to Avoid
- Crowding the pan = mess, soggy beef. Brown in batches.
- Overheating sour cream → curdled mess. Stir off heat.
- Skipping seasoning = flat flavor—salt early, taste often.
Variations & Customizations
- Spicy kick: add chopped jalapeños or hot sauce.
- Low-carb: skip peppers, stir into cauliflower rice.
- Vegetarian: use plant-based beef and veggie broth.
- Cheesy treat: stir in shredded cheddar.
- Mexi twist: top with salsa, avocado, lime.
FAQ Section
- Can I prep this ahead?
Yes—cook base, refrigerate, add sour cream when reheating. - Can I freeze it?
Totally. Freeze pre-sour cream base; add cream when you reheat. - What’s best beef fat ratio?
80/20 gives flavor; lean works for lighter meals. - Substitutions for sour cream?
Greek yogurt, coconut cream, or omit entirely. - What to serve it with?
Rice, noodles, tacos, baked potatoes—you do you. - Kid-friendly version?
Skip spice, dice veggies small—they’ll barely notice. - Make it gluten-free?
Confirm broth is GF; no flour used—so you’re golden.
Final Thoughts
This ground beef recipe is the kitchen MVP: easy, flavorful, and customizable. It’s the perfect mash-up of cozy and quick—no culinary degree required. Share your twist, snap a pic, brag a little—we’re all jealous. And store-bought sauce? Never heard of it.