15 Low Carb Ground Beef Dinners Even Beginners Can Make Tonight

Ground beef is the weeknight hero nobody gives enough credit. It’s budget-friendly, cooks fast, and plays well with bold flavors—plus, it’s perfect for low-carb meals that still feel hearty. These 15 recipes are beginner-friendly, craveable, and honestly tough to mess up. You’ll get big flavor without a pile of dishes, and you won’t miss the carbs—promise.

Whether you’re cooking for one, feeding a hungry crew, or meal-prepping for the week, these are the low carb ground beef dinners that actually keep you excited for leftovers. Let’s get cooking.

1. Cheesy Taco Skillet With Zucchini Ribbons

This is your weeknight taco craving—minus the tortillas. It’s melty, saucy, and full of classic taco spices, but lightened up with zucchini ribbons that soak up flavor like little sponges. Bonus: it’s a one-pan wonder and on the table in 25 minutes.

Ingredients:

• 1 lb ground beef (80–90% lean)
• 2 medium zucchinis, peeled into ribbons or sliced into half-moons
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp dried oregano
• 1/2 tsp salt, plus more to taste
• 1/4 tsp black pepper
• 1/2 cup tomato sauce (no sugar added)
• 1/3 cup beef broth
• 1 cup shredded cheddar or Mexican blend cheese
• 2 tbsp chopped cilantro (optional)
• 1 avocado, sliced (optional for serving)
• Lime wedges, for serving

Instructions:

1. Heat a large skillet over medium-high. Add ground beef and cook, breaking it up, until browned and crumbly, about 5–6 minutes. Drain excess fat if needed.
2. Add onion and cook 3 minutes until softened. Stir in garlic, chili powder, cumin, smoked paprika, oregano, salt, and pepper. Toast spices 30 seconds.
3. Pour in tomato sauce and beef broth. Simmer 2–3 minutes until slightly thickened.
4. Stir in zucchini ribbons and cook 2–3 minutes until just tender but not mushy.
5. Sprinkle cheese over the skillet, cover, and cook 1–2 minutes until melted. Top with cilantro.

Serve hot with avocado and a squeeze of lime. Want more heat? Add jalapeños or a dash of hot sauce. Swap zucchini for shredded cabbage or riced cauliflower if that’s what you’ve got.

2. Greek Beef Lettuce Cups With Tzatziki Drizzle

All the bright, herby vibes of a gyro—but lighter. Crisp lettuce cups hold spiced ground beef, crunchy cucumbers, cherry tomatoes, and a tangy tzatziki drizzle. It’s fast, fresh, and fun to assemble at the table.

Ingredients:

• 1 lb ground beef
• 1 tsp dried oregano
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 1 small red onion, thinly sliced
• 1 cup diced cucumber
• 1 cup halved cherry tomatoes
• 1/2 cup crumbled feta
• 1 head butter lettuce or romaine hearts, leaves separated
• Lemon wedges, for serving
• 1/2 cup tzatziki (store-bought or homemade, no added sugar)

Instructions:

1. Heat olive oil in a skillet over medium. Add red onion and cook 3–4 minutes until softened.
2. Add ground beef, oregano, cumin, garlic powder, onion powder, salt, and pepper. Cook, breaking up, until browned and cooked through, 6–7 minutes. Drain if needed.
3. Arrange lettuce leaves on a platter. Fill with beef, then top with cucumber, tomatoes, and feta.
4. Drizzle with tzatziki and serve with lemon wedges.

Make it spicier with a sprinkle of red pepper flakes. No feta? Try goat cheese or a dollop of Greek yogurt. These also work great in low-carb tortillas if you want something more wrap-like.

3. Smoky Chipotle Beef-Stuffed Bell Peppers

These stuffed peppers bring cozy, smoky flavor with a chipotle kick. They’re simple enough for Tuesday night but special enough for dinner guests. The cheese gets bubbly, the peppers get tender, and the whole tray screams comfort.

Ingredients:

• 4 large bell peppers, halved lengthwise and seeded
• 1 lb ground beef
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tbsp tomato paste
• 1 chipotle pepper in adobo, minced (plus 1 tsp adobo sauce)
• 1/2 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup riced cauliflower
• 1/2 cup shredded Monterey Jack or cheddar
• 1 tbsp olive oil
• Fresh cilantro, chopped (optional)
• Lime wedges, for serving

Instructions:

1. Preheat oven to 400°F (205°C). Brush pepper halves with olive oil and place cut side up on a baking sheet. Roast 10 minutes to soften.
2. Meanwhile, cook ground beef and onion in a skillet over medium-high until browned. Stir in garlic and tomato paste; cook 1 minute.
3. Add chipotle, adobo sauce, cumin, smoked paprika, salt, pepper, and riced cauliflower. Cook 2–3 minutes until cauliflower softens.
4. Spoon mixture into peppers. Top with cheese.
5. Bake 10–12 minutes until cheese is melted and peppers are tender.

Garnish with cilantro and lime. Want more bulk? Add chopped mushrooms or spinach to the filling. For extra smoke, swap Monterey Jack for pepper jack.

4. Creamy Garlic Parmesan Beef And Broccoli

This is your steakhouse dinner—done faster and lighter. Think tender broccoli, juicy ground beef, and a silky garlic-Parmesan sauce that clings to every bite. It’s luxurious without being heavy and takes less than 30 minutes.

Ingredients:

• 1 lb ground beef
• 4 cups broccoli florets
• 3 cloves garlic, minced
• 1/2 tsp Italian seasoning
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 tbsp butter
• 1 tbsp olive oil
• Pinch of red pepper flakes (optional)

Instructions:

1. Blanch broccoli in boiling salted water for 2 minutes, then drain and set aside. Alternatively, microwave with a splash of water for 2–3 minutes.
2. Heat olive oil in a large skillet over medium-high. Cook ground beef with salt, pepper, and Italian seasoning until browned. Drain excess fat.
3. Reduce heat to medium. Add butter and garlic; cook 30 seconds until fragrant.
4. Pour in cream and bring to a gentle simmer. Stir in Parmesan until smooth.
5. Fold in broccoli and simmer 2–3 minutes to thicken. Add red pepper flakes if using.

Serve with a dusting of extra Parmesan. Swap broccoli for asparagus or green beans. If you want it saucier, add a splash of chicken broth.

5. Korean-Inspired Beef Bowls Over Sesame Cabbage

Sweet, salty, and a little spicy—these bowls hit all the right notes. The ground beef cooks in a quick soy-ginger sauce, then gets spooned over sesame-slicked cabbage instead of rice. It’s fast, satisfying, and meal-prep gold.

Ingredients:

• 1 lb ground beef
• 1 tbsp avocado or olive oil
• 4 cups shredded green cabbage
• 2 green onions, thinly sliced
• 1 tbsp sesame oil
• 1 tbsp sesame seeds
• 2 cloves garlic, minced
• 1 tsp grated fresh ginger
• 3 tbsp soy sauce or tamari
• 1–2 tbsp granulated erythritol or brown sugar substitute (to taste)
• 1 tbsp rice vinegar
• 1/2 tsp red pepper flakes or gochugaru
• 1 tsp sriracha (optional)

Instructions:

1. Heat oil in a large skillet over medium-high. Add cabbage and cook 4–5 minutes, stirring, until just tender. Toss with sesame oil and sesame seeds; transfer to bowls.
2. In the same skillet, add beef and cook until browned. Stir in garlic and ginger; cook 30 seconds.
3. Add soy sauce, sweetener, rice vinegar, red pepper flakes, and sriracha. Simmer 1–2 minutes to coat.
4. Spoon beef over cabbage and top with green onions.

Serve with a fried egg if you’re feeling extra. Swap cabbage for cauliflower rice or zucchini noodles. For a soy-free version, use coconut aminos and adjust sweetness.

6. Italian Beef Zucchini Boats With Marinara And Mozzarella

All the vibes of baked ziti, none of the pasta. Tender zucchini boats are packed with herby beef, marinara, and gooey cheese. It’s satisfying, pretty on the plate, and ideal for using up garden zucchini.

Ingredients:

• 3 medium zucchinis, halved lengthwise
• 1 lb ground beef
• 1/2 small onion, diced
• 2 cloves garlic, minced
• 1 tsp Italian seasoning
• 1/2 tsp fennel seeds (optional but excellent)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup no-sugar-added marinara sauce
• 1 cup shredded mozzarella
• 1/4 cup grated Parmesan
• 1 tbsp olive oil
• Fresh basil, for garnish

Instructions:

1. Preheat oven to 400°F (205°C). Scoop a shallow trench from each zucchini half with a spoon. Brush with olive oil and sprinkle with a pinch of salt.
2. Place zucchinis on a baking sheet cut side up and roast 10 minutes.
3. Meanwhile, cook beef and onion in a skillet over medium-high until browned. Add garlic, Italian seasoning, fennel, salt, and pepper; cook 1 minute.
4. Stir in marinara and simmer 2 minutes.
5. Spoon beef mixture into zucchini boats. Top with mozzarella and Parmesan.
6. Bake 10–12 minutes until cheese is melted and bubbly. Garnish with basil.

Serve with a side salad and olives. Add red pepper flakes for heat or toss in chopped spinach for extra greens. Leftovers reheat like a dream.

7. Cajun Beef And Cauliflower “Dirty Rice”

This low-carb riff on dirty rice brings bold Cajun spices and a meaty, savory punch. Cauliflower rice drinks up the flavors, so every bite is exciting. It’s a skillet meal that tastes like you simmered all day.

Ingredients:

• 1 lb ground beef
• 1 tbsp olive oil
• 1 green bell pepper, diced
• 1 small onion, diced
• 2 ribs celery, diced
• 2 cloves garlic, minced
• 1 tbsp Cajun seasoning (salted)
• 1/2 tsp smoked paprika
• 1/4 tsp dried thyme
• 3 cups riced cauliflower
• 1/2 cup beef broth
• 2 green onions, sliced
• Salt and pepper to taste

Instructions:

1. Heat oil in a large skillet over medium-high. Add bell pepper, onion, and celery; cook 5 minutes until softened. Stir in garlic.
2. Add ground beef and cook until browned. Sprinkle in Cajun seasoning, smoked paprika, and thyme.
3. Stir in riced cauliflower and beef broth. Cook 5–6 minutes, stirring, until cauliflower is tender and liquid is absorbed.
4. Season to taste and top with green onions.

Make it spicier with cayenne. Add chopped chicken livers for a traditional twist, or skip if that’s not your thing. Squeeze of lemon at the end? Highly recommended.

8. One-Pan Beef Stroganoff With Zucchini Noodles

Classic stroganoff but lighter, faster, and every bit as cozy. You’ll get rich mushrooms, creamy sauce, and tender beef spooned over zucchini noodles that stay nice and twirlable. Weeknight elegance in 30 minutes.

Ingredients:

• 1 lb ground beef
• 2 tbsp butter, divided
• 8 oz cremini mushrooms, sliced
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tsp Dijon mustard
• 1 tsp Worcestershire sauce
• 1/2 cup beef broth
• 3/4 cup sour cream
• Salt and black pepper to taste
• 3 medium zucchinis, spiralized
• Fresh parsley, chopped

Instructions:

1. Melt 1 tbsp butter in a large skillet over medium-high. Add mushrooms and onion; cook 6–7 minutes until browned. Stir in garlic for 30 seconds; transfer to a plate.
2. Add beef to the skillet, season with salt and pepper, and cook until browned. Stir in Dijon and Worcestershire.
3. Return mushrooms and onion; add broth and simmer 2 minutes. Reduce heat to low and stir in sour cream until smooth—do not boil.
4. In a separate pan, quickly sauté zoodles with remaining 1 tbsp butter for 1–2 minutes just until warmed.
5. Serve stroganoff over zoodles and garnish with parsley.

For thicker sauce, simmer a minute longer before adding sour cream. Swap zoodles for steamed green beans or shirataki noodles. A squeeze of lemon brightens the richness beautifully.

9. Chili-Lime Beef Taco Salad Bowls

All the taco party energy in a bowl—fast, crunchy, and totally customizable. Chili-lime beef meets crisp romaine, juicy tomatoes, and creamy dressing. It’s the kind of salad that feels like a main event.

Ingredients:

• 1 lb ground beef
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp salt
• 1 lime, zested and juiced
• 6 cups chopped romaine
• 1 cup cherry tomatoes, halved
• 1/2 cup diced red onion
• 1 avocado, diced
• 1/2 cup shredded cheddar
• 1/4 cup sour cream
• 2 tbsp salsa (no sugar added)
• 1 tbsp olive oil
• Fresh cilantro for garnish

Instructions:

1. Cook beef in a skillet over medium-high with chili powder, cumin, garlic powder, onion powder, and salt until browned. Stir in lime zest and half the lime juice.
2. Whisk sour cream, salsa, olive oil, and remaining lime juice to make a quick dressing. Thin with a splash of water if needed.
3. Assemble bowls with romaine, tomatoes, onion, avocado, and cheddar. Top with warm beef and drizzle with dressing.

Add jalapeños for kick or toss in roasted peppers. Swap sour cream for Greek yogurt if you prefer. Want crunch? Sprinkle crushed pork rinds on top—seriously good.

10. Moroccan-Spiced Beef And Eggplant Skillet

Warm spices, tender eggplant, and juicy beef create deep, cozy flavors in under 40 minutes. Cinnamon and cumin do the heavy lifting, and a dollop of yogurt brings it all together. Serve straight from the skillet and feel fancy without trying.

Ingredients:

• 1 lb ground beef
• 1 large eggplant, diced into 1-inch cubes
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground cinnamon
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup crushed tomatoes (no sugar added)
• 1/3 cup beef or chicken broth
• 2 tbsp olive oil
• Plain Greek yogurt and chopped parsley, for serving

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium-high. Sauté eggplant with a pinch of salt for 6–8 minutes until softened and golden. Transfer to a plate.
2. Add remaining oil. Cook onion 3 minutes, then add beef and brown. Stir in garlic, cumin, coriander, cinnamon, smoked paprika, salt, and pepper; cook 1 minute.
3. Return eggplant, add crushed tomatoes and broth, and simmer 5–7 minutes until thickened.

Top with yogurt and parsley. Add olives for briny pops or toss in spinach at the end. Great over cauliflower rice or with a simple cucumber salad.

11. Buffalo Beef Meatballs With Ranch Slaw

Buffalo wings, but make it dinner and keep it low-carb. Tender beef meatballs get tossed in tangy Buffalo sauce and paired with a crunchy ranch slaw. It’s a crowd-pleaser with zero frying involved.

Ingredients:

• 1 lb ground beef
• 1/3 cup almond flour
• 1 large egg
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped parsley
• 2 tbsp butter
• 1/3 cup Buffalo hot sauce
• 4 cups shredded cabbage or coleslaw mix
• 1/4 cup ranch dressing (low sugar)
• 1 tbsp apple cider vinegar
• 1 tbsp olive oil
• Celery sticks, for serving (optional)

Instructions:

1. Preheat oven to 400°F (205°C). Line a baking sheet with parchment.
2. Mix beef, almond flour, egg, garlic powder, onion powder, salt, pepper, and parsley. Form 18–20 small meatballs and place on the sheet.
3. Bake 12–15 minutes until cooked through.
4. Meanwhile, toss cabbage with ranch, vinegar, and olive oil. Season to taste.
5. Melt butter in a saucepan and whisk in Buffalo sauce. Toss baked meatballs in the sauce.

Serve meatballs over slaw with extra ranch for dipping. Prefer blue cheese? Go for it. To make dairy-free, use ghee and a dairy-free ranch.

12. Thai Basil Beef Lettuce Wraps

Lightning-fast and wildly flavorful. This Thai-inspired beef gets a hit of fish sauce, chilies, and fresh basil for that signature punch. Wrap it in crisp lettuce and you’ve got handheld magic in 20 minutes.

Ingredients:

• 1 lb ground beef
• 1 tbsp avocado oil
• 3 cloves garlic, minced
• 1 small shallot, thinly sliced
• 2 Thai chilies or 1 jalapeño, thinly sliced (adjust to taste)
• 2 tbsp soy sauce or tamari
• 1 tbsp fish sauce
• 1 tsp rice vinegar
• 1 tsp erythritol or keto-friendly sweetener (optional)
• 1 cup fresh basil leaves (Thai basil if available)
• 1 head butter lettuce or romaine hearts, leaves separated
• Lime wedges, for serving

Instructions:

1. Heat oil in a skillet over high heat. Add shallot and garlic; cook 30–60 seconds until fragrant.
2. Add beef and chilies; cook, breaking up, until browned.
3. Stir in soy sauce, fish sauce, rice vinegar, and sweetener if using. Cook 1–2 minutes.
4. Remove from heat and fold in basil until wilted.

Serve in lettuce cups with lime wedges. Add sliced cucumbers for crunch or swap basil for mint if needed. Want it saucier? Add a splash of beef broth.

13. Creamy Sun-Dried Tomato Beef And Spinach Bake

Silky, tangy, and loaded with spinach—this bake is comfort food with a Mediterranean twist. It layers seasoned beef with a creamy sun-dried tomato sauce and finishes under a blanket of cheese. Set it in the oven and let it do the work.

Ingredients:

• 1 lb ground beef
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tsp Italian seasoning
• 1/2 tsp crushed red pepper flakes (optional)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 3 cups baby spinach
• 1/2 cup sun-dried tomatoes in oil, drained and chopped
• 3/4 cup heavy cream
• 1/2 cup grated Parmesan
• 1 cup shredded mozzarella
• 1 tbsp olive oil (if needed)

Instructions:

1. Preheat oven to 375°F (190°C). Grease a medium baking dish.
2. Cook beef and onion in a skillet over medium-high until browned. Stir in garlic, Italian seasoning, red pepper flakes, salt, and pepper; cook 1 minute.
3. Add spinach and sun-dried tomatoes; cook until spinach wilts. Stir in cream and Parmesan; simmer 1–2 minutes to thicken slightly.
4. Transfer to the baking dish. Top with mozzarella.
5. Bake 12–15 minutes until bubbly and golden at the edges.

Serve with a simple arugula salad. Swap spinach for kale, or add artichokes for more texture. Leftovers hold up beautifully for lunch.

14. Garlicky Beef And Mushroom Cabbage Skillet

This one-pan beauty hits all the savory notes with garlic, mushrooms, and sweet, tender cabbage. It’s humble, deeply satisfying, and perfect when you want dinner to taste like a hug. Plus, it reheats like a champ.

Ingredients:

• 1 lb ground beef
• 1 tbsp olive oil
• 8 oz mushrooms, sliced
• 1/2 head green cabbage, thinly sliced (about 4 cups)
• 3 cloves garlic, minced
• 1 tsp soy sauce or tamari
• 1 tsp Worcestershire sauce
• 1/2 tsp smoked paprika
• Salt and black pepper to taste
• 2 tbsp chopped parsley
• Optional: 1 tbsp butter for richness

Instructions:

1. Heat oil in a large skillet over medium-high. Add mushrooms and cook 5–6 minutes until browned. Transfer to a plate.
2. Cook ground beef with a pinch of salt and pepper until browned. Stir in garlic, soy sauce, Worcestershire, and smoked paprika; cook 1 minute.
3. Add cabbage and sauté 5–7 minutes until tender. Return mushrooms and stir. Add butter if desired.
4. Adjust seasoning and finish with parsley.

Top with a fried egg for extra protein. Add a splash of cream for a luxe finish or toss in shredded carrots if you’re not strictly low-carb. Red pepper flakes never hurt.

15. Mediterranean Beef Meatballs Over Lemon Cauliflower Rice

Lean, herby meatballs with zesty lemon “rice” that feels like sunshine in a bowl. It’s fresh, filling, and perfect for meal prep. The yogurt sauce ties everything together with creamy tang.

Ingredients:

• 1 lb ground beef
• 1/4 cup almond flour
• 1 egg
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley
• 2 tbsp olive oil, divided
• 4 cups riced cauliflower
• Zest and juice of 1 lemon
• 2 tbsp chopped fresh dill or parsley
• 1/2 cup plain Greek yogurt
• 1 tbsp olive oil (for sauce)
• 1 small garlic clove, grated (for sauce)
• Salt and pepper to taste
• Cucumber and tomato slices, for serving (optional)

Instructions:

1. In a bowl, mix beef, almond flour, egg, garlic, oregano, cumin, salt, pepper, and parsley. Form 16 meatballs.
2. Heat 1 tbsp olive oil in a large skillet over medium-high. Brown meatballs on all sides, 6–8 minutes, until cooked through. Transfer to a plate.
3. Add remaining 1 tbsp oil to the skillet. Stir in cauliflower rice, lemon zest, and a pinch of salt; cook 4–5 minutes. Finish with lemon juice and dill or parsley.
4. Make the sauce: combine Greek yogurt, olive oil, grated garlic, a pinch of salt, and pepper.
5. Serve meatballs over lemon cauliflower rice with dollops of yogurt sauce. Add cucumber and tomato if desired.

For extra richness, crumble feta on top. Swap dill for mint or basil. These meatballs also love a bed of sautéed spinach.

Pro Tips For Low Carb Ground Beef Success

• Choose the right fat: 80–85% lean gives great flavor without greasy results. Drain if necessary.
• Season early: Salt and spices bloom better when added while browning.
• Don’t overcook veggies: Keep a little bite to avoid soggy textures, especially with zucchini and cauliflower rice.
• Make it saucy: Low-carb meals shine with flavorful sauces—think cream, tomato, soy-ginger, or yogurt-based.
• Meal prep smart: Most of these dishes keep well 3–4 days in the fridge. Reheat gently to preserve texture.

Serving Ideas And Easy Swaps

• Low-carb bases: cauliflower rice, zucchini noodles, sautéed greens, or shredded cabbage.
• Fresh finishes: lemon or lime wedges, chopped herbs, quick slaws, or crisp cucumbers.
• Cheese wins: Parmesan, mozzarella, feta, and cheddar add richness and satisfaction.
• Heat it up: Red pepper flakes, chipotle, jalapeños—spice makes low carb feel exciting.

You’ve got 15 easy, flavor-packed dinners ready to slot into any busy week. Pick one, grab your skillet, and let ground beef do its low-carb magic. Your future self (and your taste buds) will thank you.