Lean Ground Beef

Why You’ll Love This Recipe

I love this recipe because it’s both simple and adaptable. Lean ground beef cooks quickly and pairs well with a wide variety of flavors, so I can season it differently depending on what I’m making. I also appreciate how lean beef provides all the flavor I want while being a lighter option, so I feel good about adding it to healthy meals.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Lean ground beef (90% or higher): 1 pound – Rich in protein, lower in fat, and still packed with flavor
Olive oil: 1 tablespoon – Adds a touch of fat to aid browning and flavor
Onion: 1 small (finely diced) – Provides moisture and a sweet, savory base
Garlic: 2 cloves (minced) – Elevates the aroma and deepens flavor
Salt: 1/2 teaspoon – Enhances the natural beef flavor
Black pepper: 1/4 teaspoon – Adds a touch of spice and balance
Paprika or chili powder (optional): 1/2 teaspoon – For smoky or spicy warmth

Directions

1. I heat a large skillet over medium heat, add the olive oil, and let it warm for about 30 seconds.

2. I add the diced onion and sauté for 2–3 minutes until softened. Then I stir in the garlic and cook for another 30 seconds.

3. I push the onions and garlic to the side of the skillet, add the ground beef, and break it up with a wooden spoon.

4. I stir everything together and season with salt, pepper, and optional spices.

5. I continue cooking for 6–8 minutes, stirring occasionally, until the beef is browned and cooked through. If there’s excess liquid, I drain it off.

6. I taste, adjust the seasoning, and remove from the heat.

7. I use the beef immediately in tacos, pasta, or rice bowls—or I let it cool and store it for later.

Servings and Timing

This recipe makes 4 servings. It takes about 5 minutes to prep and 10 minutes to cook, for a total of 15 minutes.

Variations

Sometimes I swap the seasonings for taco spices, Italian herbs, or curry powder depending on what dish I’m making. I also like mixing in vegetables such as bell peppers, mushrooms, or zucchini to bulk up the meal. For a saucier option, I stir in tomato sauce or broth for a quick skillet dinner.

Storage/Reheating

I keep cooked ground beef in an airtight container in the refrigerator for up to 3 days. To reheat, I warm it in a skillet over medium heat or in the microwave. For longer storage, I freeze portions for up to 3 months. I reheat directly from frozen in a skillet with a splash of broth or water to keep it moist.

FAQs

Can I use ground turkey instead of beef?

Yes, I often substitute ground turkey for a lighter option, though the flavor is milder.

How do I keep ground beef from drying out?

I avoid overcooking it and sometimes add a splash of broth or sauce to keep it moist.

Do I need oil if the beef is 90% lean?

Yes, a little olive oil helps with browning and prevents sticking.

Can I make this spicy?

Yes, I add chili powder, cayenne, or red pepper flakes when I want more heat.

Can I double this recipe?

Yes, I just make sure not to overcrowd the pan—if needed, I cook it in batches for the best browning.

How do I drain excess fat?

I tilt the skillet carefully and spoon out the liquid or pour it into a bowl to discard.

Can I meal prep with ground beef?

Yes, I cook a batch at the start of the week and use it in different recipes like tacos, wraps, and stir-fries.

What’s the best skillet to use?

I like using a heavy-bottomed skillet or cast iron for even browning.

Can I freeze cooked ground beef?

Yes, I portion it out, let it cool, then freeze in airtight bags for quick meals.

What dishes can I make with this?

I use it for tacos, spaghetti sauce, chili, casseroles, shepherd’s pie, or stuffed peppers.

Conclusion

I love how lean ground beef turns into a quick, protein-packed base for so many meals. With just onions, garlic, and a few spices, it becomes flavorful enough to enjoy on its own or as part of larger dishes. For me, it’s a staple I can always rely on for easy weeknight cooking and endless versatility.