Top 10 Ground Beef Recipes of All Time

Ground beef is really versatile. It can be browned and layered into a casserole, formed into meatballs or meatloaf, simmer in a soup, or provide the base for your favorite chili. Simply Recipes readers can’t get enough of our ground beef recipes—our editors can tell based on how often you click on them.

You’ll find the 10 best ground beef recipes below—the ones Simply Recipes readers turn to repeatedly to put a package of ground beef to good use. You can find your inspiration for dinner tonight, plus tips from our readers, editors, and contributors.

“”I add bread crumbs and grated cheese on top before baking for a crustier top.” —Reg, Simply Recipes Reader

“Delicious! I’ve made this 6-7 times now! I like to add a layer of spinach (from a frozen bag, thawed then drained underneath the ricotta layer), mushrooms, double the garlic, and add red chile flakes or cayenne for a kick!” —Louise, Simply Recipes Reader

“If I don’t have mint or parsley, I’ve substituted cilantro and I’ve experimented by adding chayote, yellow squash, and even potatoes. It all turns out great.” —Elena, Simply Recipes Reader

“Lingonberry jelly is traditionally served with Swedish meatballs, but you can substitute cranberry, red currant, or raspberry jelly if you can’t find it.” —Elise Bauer, Simply Recipes Founder

“I use a cup of rolled oats moistened a little with milk instead of breadcrumbs to make it gluten free, and that is also very delicious.” —Joni, Simply Recipes Reader

“Up the veggie factor by adding finely chopped vegetables like carrots, celery, zucchini, or mushrooms.” —Elise

“We have found that wagon wheel pasta holds the sauce well and is a bit less messy than eating it over spaghetti, but just about anything it tops is good, including fried eggs!” —Timothy, Simply Recipes Reader

“If you don’t want to use red wine here, use an equal measure of tomato juice or beef broth spiked with a teaspoon or two of your favorite vinegar.” —Megan Keno, Simply Recipes Contributor

“One trick I use to thicken my chili is to add some cornmeal to it. You don’t need much (a few tablespoons) and it doesn’t change the flavor. It just gives the whole dish some nice body and thickness.” —Nick Evans, Simply Recipes Contributor

“Corn tortillas come in different varieties. The sturdy yellow corn tortillas will have more flavor, and hold up better in this casserole, but they do require “softening” or cooking in a little oil before layering. If you use tender white corn tortillas, you may not need to soften them.” —Elise Bauer, Simply Recipes Founder