There’s nothing quite as satisfying as coming home after a busy day and walking into a house that’s filled with the aroma of sizzling ground beef that’s been slow-cooked with spices and herbs.
With minimal preparation and slow-cooked recipes to try with ground beef, you can enjoy mouthwatering meals. That’s what the sixteen recipes try to capture. They are meant to target beginners, and their simplicity and low cost surely deserve a mention.
1. Classic Slow Cooker Beef Chili
This dish can simply be dubbed as “stick-to-your-ribs chili.” With the beef and beans included, the dish provides robust textures.
You can customize the spices for your family to make it the perfect bold dish.
Ingredients
- 2 pounds ground beef
- 1 large onion, diced
- 4 cloves garlic, minced
- 2 cans (15 oz each) kidney beans, drained and rinsed
- 2 cans (15 oz each) diced tomatoes
- 1 can (6 oz) tomato paste
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup beef broth
Instructions
Step 1
Heat a large skillet over medium-high heat.
Add the ground beef and use a wooden spoon to break the beef into small pieces as it cooks. Cook for 6 to 8 minutes until it is brown.
After cooking your ground beef, place it into the crockpot.
Top it with the diced onion and the minced garlic.
Using a colander, drain your kidney beans.
Add them to the crockpot, then add both cans of diced tomatoes and the tomato paste.
Make sure to include the juice from the canned tomatoes.
Step 2
Add the chili powder, cumin, paprika, salt, and black pepper.
Pour the beef broth on top of everything.
Using a large spoon, combine everything so that the tomato paste blends and the ingredients are evenly mixed.
Cover the crockpot with its lid and set it to LOW for 6-8 hours or HIGH for 3-4 hours.
Step 3
Final taste test
Right before serving, give it one last stir and taste.
Add salt, pepper, or chili powder to your liking.
Hot chili is best served with shredded cheese, sour cream, diced onions, and tortilla chips.
2. Crockpot Beef and Bean Burritos
These flavorful burrito bowls or wraps are made with seasoned beef, beans, and Mexican spices, and are ideal for busy weeknights.
Ingredients
- Ground beef (2 lbs)
- Taco seasoning (1 oz)
- Black beans (1 can/15 oz, drained and rinsed)
- Pinto beans (1 can/15 oz, drained and rinsed)
- Diced tomatoes with green chilies (1 can/10 oz)
- Frozen corn (1 cup)
- Salsa (1 cup, your preferred heat level)
- Water (1/2 cup)
- Ground cumin (1 tsp)
- Large flour tortillas (for serving)
Instructions
Step 1
Cook the beef
Heat a large skillet on medium-high and add 2 lbs of ground beef.
Break the meat with a spoon until the meat is browned (about 6-8 minutes). Dispose of the fat.
Take the browned beef and put it in your crockpot.
Taco seasoning is added to the beef (1 pack). Ensure beef is evenly coated.
Step 2
Layer in the beans
Take 15 oz (2 cups) of both pinto and black beans. Rinse them under cold water and add to the crockpot. In the crockpot, add 10 oz of diced tomatoes with green chilies (and the liquid), frozen corn, salsa, water, and cumin.
Combine everything and stir until the beef is evenly distributed.
For 4 to 6 hours on LOW, or 2 to 3 hours on HIGH, your slow cooker needs to be covered.
For fully heated and slightly thickened meals, your cooker would need to be set to LOW.
Step 3
Prepare and serve
To serve, first warm the flour tortillas in the microwave for 20 seconds.
Then, fill them with the beef mixture and add your preferred toppings, shredded cheese, lettuce, tomatoes, sour cream, and avocado.
You may either eat them as is or serve them as burrito bowls on a bed of rice
3. Slow Cooker Beef Stroganoff
Who would have thought making stroganoff would be this simple?
Unlike other preparations, this stroganoff takes comfort in the form of ground beef.
Ingredients
- 2 pounds ground beef
- 1 large onion, chopped
- 3 cloves garlic, minced
- 8 oz fresh mushrooms, sliced
- 3 cups beef broth
- 1 can (10.5 oz) cream of mushroom soup
- 2 tablespoons Worcestershire sauce
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup sour cream
- 12 oz egg noodles
Instructions
Step 1
Brown beef with aromatics
Place a large skillet over medium to high heat and cook.
Add the ground beef, chopped onion, and minced garlic.
Stir often for 7 to 9 minutes, or until the beef is browned and softened. Dispose of excess fat.
To prepare the mushrooms, take a damp paper towel and wipe them clean,
Then slice the mushrooms about 1/4 inch thick and add to the crockpot.
To prepare the sauce base, add beef broth followed by the cream of mushroom soup, Worcestershire sauce, paprika, salt, and pepper.
To mix well, combine all the ingredients until the soup fully incorporates into the liquid.
To cook low and slow, cover with a lid and set the stove to LOW for 6-7 hours or HIGH for 3-4 hours.
The beef should become very tender, and the sauce should be slightly reduced.
Step 2
To cook the noodles, take a large pot with salted water, cover, and cook for about 30 minutes, to the time the crockpot is ready to be served. Bring to a boil.
Cook the egg noodles according to the package instructions (which is typically 7-9 minutes) and drain well.
To add sour cream, turn off the crockpot and add the sour cream to the sauce.
Stir until it is fully blended. The residual heat will warm it through without curdling.
Step 3
Finally, serve it immediately.
Spoon the creamy beef stroganoff over the hot egg noodles. If desired, garnish with fresh parsley.
4. Crockpot Taco Soup
This hearty taco soup is a delightful blend of southwestern spices, combined with ground beef, beans, and corn, and served with a broth that is sure to comfort.
Ingredients
- 1.5 pounds ground beef
- 1 medium onion, diced
- 1 packet (1 oz) taco seasoning
- 1 packet (1 oz) ranch dressing mix (dry powder)
- 1 can (15 oz) black beans, undrained
- 1 can (15 oz) kidney beans, undrained
- 1 can (15 oz) corn, drained
- 1 can (10 oz) diced tomatoes with green chilies
- 1 can (15 oz) tomato sauce
- 2 cups beef broth
Instructions
Step 1
Brown the meat
In a large skillet, cook ground beef with diced onions over medium-high heat for 6 to 8 minutes until the beef is no longer pink.
Make sure to break it into small pieces while cooking.
Drain the fat and prepare to transfer.
Transfer the beef and onion mixture to your crockpot.
Sprinkle both the taco seasoning and ranch dressing mix over the beef. Stir to coat.
Open both cans of beans, but DO NOT drain.
Pour them into the crockpot with all their liquid. This process helps to improve the flavor and thickens the soup.
Step 2
Add some corn and tomatoes
Drain the corn and add it to the pot. Next, add the diced tomatoes and green chilies along with the liquid.
Pour the beef broth and tomato sauce into the pot.
Make sure to stir thoroughly so the flavors and seasonings incorporate into the soup.
The longer the soup cooks, the better it tastes, so cover and set to LOW for 6-8 hours or HIGH for 3-4 hours.
Step 3
Serve with toppings
Serve the soup with toppings like crushed tortilla chips, sour cream, diced avocado, shredded cheese, and fresh cilantro.
5. Slow Cooker Sloppy Joes
One of the most famous comfort foods, sloppy joes are the epitome of sweet and tangy.
They are best made in the slow cooker.
Ingredients
- 2 pounds of ground beef
- 1 medium onion, finely chopped
- 1 green bell pepper, diced
- 3 cloves of garlic, minced
- 1 cup of ketchup
- 1/2 cup of tomato sauce
- 3 tablespoons of brown sugar
- 2 tablespoons of apple cider vinegar
- 1 tablespoon of Worcestershire sauce
- 1 tablespoon of yellow mustard
- 1 teaspoon of chili powder
- Hamburger buns for serving
Instructions
Step 1
Brown the beef
Heat a large skillet over medium-high heat.
Add the ground beef, onion, green bell pepper, and garlic, and cook for 8-10 minutes, stirring frequently.
Make sure the beef is browned, the vegetables have softened, and then drain the excess grease.
Transfer the beef mixture to your crockpot.
In a medium bowl, combine the ketchup, tomato sauce, brown sugar, apple cider vinegar, Worcestershire sauce, mustard, and chili powder and mix until smooth.
Step 2
Combine with beef
Pour the sauce over the beef in the crockpot and mix thoroughly until all the meat is coated.
Cover and cook on LOW for 4-6 hours and HIGH for 2-3 hours.
If you’re home, you can stir occasionally, but it is not required.
The mixture must be thick enough to be mounded on a bun without sliding off.
If it is too thin, take off the lid and let it cook on HIGH for 15 to 20 minutes to evaporate excess liquid.
For a little extra texture, toast your hamburger buns on the skillet without any fat or under the broiler for 1 to 2 minutes.
Step 3
Assemble and serve
Spoon a generous amount of the sloppy joe mixture onto the bottom buns.
Add pickles, coleslaw, or extra onions if desired.
Finish with the other bun half, and be sure to have napkins on hand.
6. Crockpot Beef and Potato Casserole
This comforting one-pot meal pairs ground beef with soft potatoes and veggies all in a rich, creamy sauce.
Ingredients
- 1.5 pounds of beef (own ground or pre-packed)
- 6 medium-sized russets or Yukon Gold potatoes (peeled, cubed)
- 1 medium onion (chopped)
- 2 cups frozen mixed vegetables (peas, carrots, corn, and green beans)
- 1 can (10.5 oz) cream of mushroom soup
- 1 can (10.5 oz) cream of celery soup
- 1 cup whole (or low-fat) milk
- 2 cups cheddar cheese (shredded)
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
Browning the beef
In a large enough skillet, cook ground beef (over medium-high) and break it into 6-8 minute crumbles.
While the Beef is cooking, add the spices (salt and pepper) and drain the excess fat.
Prepping the potatoes: While the potatoes sit, peel and sit in water, cubed into 1/2 inch pieces.
The potatoes sit in water so they don’t brown and ensure even cooking.
Once all prep potatoes, layer in the bottom of the crockpot, cubed, and close the lid.
Once potatoes have sat in water, add cooked ground beef on top, followed by sliced onions and frozen mixed vegetables.
Step 2
Cover layers with sauce
Pour the soup mixture over each layer in the crockpot, then take a spoon and press down gently so the sauce will reach the bottom layers.
The Order of the Potatoes must be Cooked on the LOW Setting for a range of 6-8 Hours or HIGH for 3-4.
The final stage will reach completion when the deveined potatoes reach a ‘fork-tender’ state.
15 minutes before the dish is finished, take the shredded cheddar cheese and sprinkle it evenly over the lid.
The cheese will then be allowed to settle and melt with the lid engaged.
Step 3
Serve right away on individual plates, making sure each serving gets a piece of cheese and every layer.
A simple green salad is a great addition, but this dish is perfect on by itself.
7. Beef and Macaroni in the Slow Cooker
This is a very easy-to-prepare dish and is really great compared to the Hamburger Helper version.
Ingredients
- 2 pounds of ground beef
- 1 medium onion, diced
- 4 cups of beef broth
- 1 can (15 oz) of tomato sauce
- 1 can (14.5 oz) of diced tomatoes
- 2 tablespoons of tomato paste
- 2 teaspoons of Italian seasoning
- 1 teaspoon of garlic powder
- 3 cups of uncooked elbow macaroni
- 2 cups of shredded cheddar cheese
- Salt and pepper to taste
Instructions
Step 1
Brown the beef and onion together
In a large skillet over medium-high heat, cook the ground beef together with the diced onion for 7 to 9 minutes.
The beef should be browned, and the onion translucent. Be sure to drain the excess fat.
Add the beef and onion mixture to your crockpot.
Pour in the beef broth, tomato sauce, and the diced tomatoes (with their juice).
Add the tomato paste, Italian seasoning, garlic powder, salt, and pepper.
Step 2
Mix thoroughly
Ensure you stir everything, especially the tomato paste, to ensure it completely integrates.
Cover and cook on LOW for 5-6 hours or HIGH for 2-3 hours.
Stir in the uncooked elbow macaroni, making sure the pasta is submerged.
Add a bit of broth or water if necessary.
If the lid isn’t already on the pot, cover it, and switch to HIGH.
Set a timer for 30 to 45 minutes. Stir the pasta once at the halfway mark and then again at the end.
The pasta should be soft enough to eat but still firm enough not to be overcooked.
Once the pasta is done, switch off the cooker and stir in the cheddar cheese.
Once all the cheese is added, stir until blended into the sauce completely. The sauce should be smooth and cheesy.
Step 3
Let it rest: Before serving it, let the dish sit for 5 minutes.
The sauce will be easier to serve as it cools and thickens a little.
If you like, you can serve in individual bowls and top with more cheese.
8. Crockpot Stuffed Pepper Soup
You can enjoy all the flavors of stuffed peppers in a delicious soup. Best of all, you don’t have to stuff any peppers.
Ingredients
- 1.5 pounds of ground beef
- 3 bell peppers (red, yellow, or green), diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 1 can (15 oz) tomato sauce
- 3 cups beef broth
- 1 cup uncooked white rice (long grain or jasmine)
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
Step 1
Brown the meat
In a large skillet, cook ground beef with chopped onion and minced garlic over medium-high heat for 7 to 9 minutes until beef is no longer pink. Drain the fat.
Put the beef mixture into your crockpot.
Take the bell peppers, wash them, get rid of the seeds and stems, and chop them into 1/2-inch squares.
In the crockpot, put in the diced bell peppers, crushed tomatoes, tomato sauce, beef broth, Italian seasoning, salt, pepper, and sauce.
Step 2
Stir well
Combine all the ingredients so the seasoning spreads evenly.
For 5-6 hours on LOW or 3 hours on HIGH, cover the soup base.
The pepper softens and the flavors meld during this time.
Uncooked rice is mixed in and should be submerged in the liquid.
Cook on HIGH for another 30-40 minutes with the lid on to finish cooking the rice.
Step 3
Adjust and serve:
The soup should be thick and hearty. Ladle into bowls and garnish with sour cream and fresh parsley.
9. Slow Cooker Beef Enchilada Dip
This cheesy and creamy dip is perfect for any gathering or game day, and it is packed with seasoned beef and all the flavors of enchiladas.
Ingredients
- 1 lb of ground beef
- 1 can of Red Enchilada Sauce 10 oz
- 1 can of Diced Green Chilies 4 oz
- 8 oz of Cream Cheese, cubed into 1 inch pieces
- 1 cup of Sour Cream
- 2 cups of Shredded Mexican Blend Cheese
- 1 tsp of Ground Cumin
- 1 tsp of Chili Powder
- 1/2 tsp of Garlic Powder
- Tortilla Chips for Serving
Instructions
Drain excess fat
Cook the ground beef in a skillet over medium-high heat for 6 to 8 minutes while breaking it into small pieces. Once done, drain the excess fat.
Place the beef you just cooked into your crockpot.
Pour in enchilada sauce and diced green chilies.
Cut the cream cheese into small cubes of about 1 inch. This will help it melt evenly. Add to the crockpot.
Step 2
Add dairy and cheese
Add dollops of the sour cream, and add 1 cup of the shredded Mexican cheese; save the other cup for later.
Add cumin, chili powder, and garlic powder.
Combine ingredients, but if the cream cheese doesn’t fully blend, don’t fret; it will melt during the cooking process.
Put the lid on and let it slowly cook on LOW for 2 to 3 hours, or 1 to 2 hours on HIGH. Stir to help the cheese melt every 30-45 mins.
Step 2
Final cheese addition
Sprinkle the remaining cheese on top, cover, and let it melt for 5-10 minutes.
To set for serving, switch the slow cooker to the WARM setting.
Serve cheese dip with tortilla chips and garnish with sliced jalapeños, fresh chopped cilantro, or diced tomatoes.
10. Crockpot Beef and Rice Stuffed Cabbage
Effortless, delicious cabbage softened with seasoned beef and rice and simmered in sweet and tangy tomato sauce would take any dinner to the max.
Ingredients
- 1.5 lbs ground beef
- 1 cup white rice
- 1 large green cabbage
- 1 large onion, chopped
- 2 15-oz canned tomato sauce
- 1 14.5 oz canned diced tomatoes
- 2 tbsp brown sugar
- 2 tbsp fresh lemon juice
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
Step 1
Remove the outer cabbage leaves, cut them into quarters, and remove the core.
Chop into 2-inch bite-sized pieces and set aside.
Start by placing half of the chopped cabbage evenly across the bottom of the crockpot.
Take a large skillet, and together with chopped onion, cook the ground beef for 7 to 9 minutes on medium-high heat until it is browned.
Make sure to drain the excess fat.
Step 2
Mix beef and rice
Combine the cooked beef with the uncooked rice, garlic powder, and season with salt and pepper to taste.
Make sure to mix it thoroughly.
Pour the beef and rice mixture on top of the cabbage layer, spreading it evenly.
Lastly, top it with the remaining chopped cabbage.
In a medium bowl, combine the two cans of tomato sauce, diced tomatoes, brown sugar, and lemon juice, and stir until the brown sugar is dissolved.
Pour the sauce evenly across the layers. Using a spoon, gently press down to help the sauce through the layers.
Step 3
Cook low and slow
It will take 6-8 hours on LOW and 3-4 hours on HIGH for the spices to blend, the rice to finish cooking, and the cabbage to become tender.
Just before serving, stir to mix the layers slightly and spoon into bowls.
Serve warm to enjoy the comfort of this dish.
11. Slow Cooker Beef Queso Dip
With delectable ground beef, this queso dip is an addictively cheesy party favorite that’s loved for its rich and velvety texture and is designed to be kept warm in a crockpot.
Ingredients
- 1 pound ground beef
- 1 block (16 oz) Velveeta cheese, cubed
- 1 can (10 oz) diced tomatoes with green chilies (Rotel)
- 1 can (4 oz) diced green chilies
- 1 cup shredded pepper jack cheese
- 1/2 cup whole milk
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- Tortilla chips for dipping
Instructions
Step 1
Brown and season the beef
In a skillet, cook ground beef over medium-high heat for 6-8 minutes, breaking it into small pieces.
Sprinkle in cumin and chili powder while cooking. Drain excess fat.
Add the seasoned beef to your crockpot.
Cut the Velveeta cheese into 1-inch cubes for faster melting.
Step 2
Add all ingredients
Add the cubed Velveeta, can of tomatoes with green chilies (with liquid), diced green chilies, shredded pepper jack cheese, and milk to the crockpot.
Mix all ingredients as best as you can, even though the cheese won’t be melted yet.
Cover and cook on low for 1 to 2 hours. Stir every 30 minutes.
This regular stirring aids in developing a dip that is very smooth and creamy and devoid of any lumps.
The dip has to be smooth and pourable but not watery. If it is too thick, just add a splash of milk and stir it.
Step 3
Keep warm
Once smooth and melted, switch to the warm setting to keep it for a party.
Place tortilla chips around the crockpot. The dip will remain perfect for hours on a warm day. Stir to avoid the skin from forming.
12. Crockpot beef lasagna
Layers of meat sauce, cheese, and noodles in this forgotten lasagna that doesn’t require boiling noodles.
Ingredients
- 1.5lbs ground beef
- 1. 24 oz jar of marinara sauce
- 1. 15oz can of tomato sauce
- 1. 15 oz ricotta cheese
- 2 cups shredded mozzarella cheese, divided
- 1/2 cup of grated Parmesan cheese
- 1 large egg
- 2 teaspoons of Italian seasoning
- 9 packaged, uncooked lasagna noodles
- Salt and pepper to taste
Instructions
Step 1
In a skillet at med-high, cook for 7-9 minutes and drain excess fat.
In a large bowl, mix the beef, marinara sauce, tomato sauce, Italian seasoning, salt, and pepper.
In another bowl, mix the ricotta cheese, 1 cup of mozzarella, Parmesan cheese, and the egg until the mixture is smooth and creamy.
Lightly spray the inside of your crockpot with cooking spray so that it doesn’t stick.
Scoop out about 1 cup of meat sauce and spread it onto the bottom of the crockpot.
Step 2
Add noodles
Break the lasagna noodles, cover the sauce with a single layer as best you can.
Feel free to break it into 2-3 pieces. If they overlap a bit, that is okay.
Spoon half of the ricotta mixture onto the noodles and spread it using the back of the spoon.
More meat sauce, broken noodles, the rest of the ricotta mixture, another layer of meat sauce, and the last noodles.
Spread the last of the meat sauce covering the top noodles so that they all have sauce on them. This helps them cook.
Cover and cook on LOW for 4-5 hours. The noodles should be tender enough that a fork easily pierces them.
Step 3
Add the final cheese
Top it off with the last cup of mozzarella cheese.
Place the lid back on and let it cook for another 15 to 20 minutes to let it melt.
Rest before serving: Switch off the crockpot and let it lasagna sit for another 10 to 15 minutes.
This gives it some time to set and will make cutting it much easier. It can be cut into portions with a spatula.
13. Slow Cooker Beef and Bean Chili Mac
Combining the cuisine of chili with mac and cheese offers a unique composition of comfort food that appeals to all ages.
Ingredients
- 1.5 lb of ground beef
- 1.5 Kidney beans
- 1 can (15 oz) diced tomatoes
- 1 can (8 oz) tomato sauce
- 2 cups beef broth
- 2 tbsp chili powder
- 1 tsp ground cumin
- 2 cups dried elbow macaroni
- 2 cups cheddar cheese
- Salt and pepper
Instructions
Step 1
In a skillet, cook ground beef with diced onion over medium-high heat for 7 to 9 minutes until beef is browned. Drain fat well.
Beef and onion will be added to your crockpot.
Open and drain the kidney beans, then add them to the pot along with diced tomatoes (with juice) and tomato sauce.
Start with the beef broth, then follow with the chili powder, cumin, salt, and pepper.
Make sure to mix all the ingredients thoroughly.
Step 2
Put the lid on and set the chili on LOW for 5 to 6 hours or on HIGH for 3 hours until it has body and smells good.
Stir, and be certain the uncooked macaroni is fully submerged in the chili liquid. If it is looking dry, add ½ cup broth or water.
It should be on HIGH heat and set for 30 to 40 minutes, and you should stop to stir it once.
The pasta is done when it is tender.
Step 3
Turn it off and keep the lid on for 2 minutes. Put the cheese in and stir until all of it is gone, creating a creamy sauce.
Serve it in bowls with a 5-minute resting time to thicken slightly. Add more cheese, sour cream, and green onions.
14. Crockpot Beef and Vegetable Stew
This stew is made with tender beef, potatoes, carrots, and a savory broth that will warm you up.
Ingredients:
- 2 pounds ground beef
- 4 large russet potatoes, peeled and cubed
- 4 medium carrots, peeled and sliced
- 2 stalks of celery, chopped
- 1 medium onion, diced
- 3 cloves of garlic, minced
- 4 cups of beef broth
- 1 of 14.5oz cans diced tomatoes
- 2 tbsp of tomato paste
- 2 tsp of Worcestershire sauce
- 1 tsp of dried thyme
- 2 bay leaves
- Salt and pepper
Instructions
Step 1
Put the ground beef with the diced onion and garlic in a large skillet until it is soft, about 7 to 9 minutes.
Drain the excess fat, and use salt and pepper to taste.
Next, add to the crockpot. Transfer the beef to the crockpot.
Peel and cube the potatoes. Slice the carrots and chop the celery.
Add the vegetables by placing the potatoes, carrots, and celery on top of the beef.
Step 2
In a separate bowl, mix the broth, tomatoes, paste, Worcestershire sauce, and thyme.
Pour the broth mixture over the meat and vegetables. Add bay leaves and push them down into the liquid.
Vegetables should be kept mostly at the bottom, where they will cook best.
Step 3
Cover and cook on LOW for 7 to 8 hours or HIGH for 4 to 5 hours. Vegetables should be fork-tender.
Before serving, fish out and discard the bay leaves.
Ladle into bowls and garnish with fresh chopped parsley. Serve with crusty bread for dipping.
15. Slow Cooker Korean Beef
Sweet, savory, and slightly spicy, this Korean-inspired beef is incredible over rice and so much easier than takeout.
Ingredients
- 2 lbs. of ground beef
- 1/2 cup soy sauce (you can also use low-sodium)
- 1/2 cup brown sugar (packed)
- 3 tablespoons of sesame oil
- 4 cloves of minced garlic
- 1 tablespoon of grated fresh ginger (or ground ginger)
- 1/2 teaspoon of dried red pepper flakes (you can add more or less depending on the heat you prefer)
- 4 stalks of green onion (scallions) – thinly sliced, green and white parts separated
- 1 tablespoon of corn starch
- 2 tablespoons of cold water
- sesame seeds (optional)
- white rice (for serving)
Instructions
Step 1
In a large skillet, cook the ground beef on medium-high heat for 6 to 8 minutes. Make sure to break the beef into smaller pieces. After this, drain all the excess fat.
Put the ground beef into the crockpot.
Prepare the sauce. In a medium bowl, mix the soy sauce, brown sugar, sesame oil, minced garlic, ginger, and red pepper flakes. Make sure the sugar dissolves.
Pour the sauce over the beef in the crockpot.
Add the white parts of the green onions and save the green parts for garnish. Stir well.
Cover it and set it to cook on low for 3-4 hours or high for 1-2 hours.
Ground beef does not take too long to cook, which is why this recipe will be finished quickly.
Step 2
In a separate bowl, combine cornstarch and cold water, mixing vigorously until you have a lump-free liquid. Incorporate this liquid into the beef.
With the lid replaced, cook on HIGH for another 15-20 minutes, or until the sauce has thickened and has a shiny finish.
Step 3
To prepare the rice, follow the package instructions for the white rice while the sauce thickens.
It’s time to serve. Place the beef on top of bowls of white rice, and finish with the green onion tops and sesame seeds.
Keep it crunchy with some steamed broccoli or snap peas on the side.
16. Crockpot Beef Nacho Casserole
A deconstructed nacho casserole loaded with layers of tortilla chips, seasoned beef, and beans, and topped with cheese.
Ingredients
- 1.5 lb. ground beef
- 1 oz. taco seasoning
- 15 oz. can black beans, drained and rinsed
- 10 oz. can diced tomatoes with green chilies
- 10.5 oz. nacho cheese soup
- 1 cup salsa
- 1 12 oz. bag tortilla chips
- 3 cups shredded Mexican blend cheese
Optional toppings:
- sour cream,
- sliced jalapeños,
- fresh cilantro,
- diced avocado,
- sliced olives
Instructions
Step 1
To begin with, cook the ground beef in a skillet over medium-high heat for 6-8 minutes until the ground beef is brown.
And don’t forget to drain the fat
Place the beef back in the skillet.
Top it with the taco seasoning.
Like the seasoning packet says, add 2-3 tablespoons of water.
Stir, and allow it to cook for 2 minutes until it thickens. Remove from heat.
Lightly spray your crockpot with some cooking spray to reduce sticking.
Take about half the bag of tortilla chips.
Using your hands to crush the chips, leave some bigger pieces for texture.
Spread them in an even layer at the bottom of your crock pot.
Step 2
Spread half of the seasoned beef on top of the chips.
Top the beef with half the black beans. Spoon half of the diced tomatoes with green chilies on top.
Add dollops of half the nacho cheese soup. Lastly, drizzle half the salsa over everything.
Spread 1.5 cups of shredded Mexican cheese over the top.
Add another layer of crushed tortilla chips, remaining beef, remaining beans, tomatoes, nacho cheese soup,
And salsa, and top with the final 1.5 cups of shredded cheese.
Step 3
It will need to cook for 3-4 hours on LOW and 1.5-2 hours on HIGH.
All you are doing is melting the cheese and heating everything.
Turn off the crockpot and allow it to rest for 5 more minutes. This helps it set slightly.
With a scoop, place portions onto plates and add your favorite toppings for nachos, sour cream, jalapeños, cilantro, avocado, and olives.
Extra tortilla chips for the side and for dipping, if desired.
Ingredient Swaps and Substitutions
Ground beef is probably the most versatile of the ingredients, but other options will also work wonderfully.
Swapping any of these recipes for ground turkey and even chicken is an option for a healthier, leaner meal, but you will want to increase the seasoning.
Lentils, crumbled tempeh, or even vegetables are other options for a more vegetarian-style dish.
For more richness and flavor, especially with the pasta dishes and casseroles, ground pork or any Italian sausage is a great option.
When it comes to beans, do not hesitate to mix and match what you have in stock.
Black beans, pinto beans, kidney beans,
Even navy beans can be used interchangeably within the majority of the recipes, and any other beans you have.
If you do not want any dairy, you can use cashew cream to replace sour cream or coconut cream, and use dairy-free cheese to top it off.
For gluten-free, you can use gluten-free pasta of your choice, and corn tortillas instead of flour ones.
Chicken broth or vegetable broth can be used instead in these recipes.
You can even use water with a bouillon cube, and it will work in a pinch.
If you do not have cream of mushroom soup and the recipe requires it,
You can make a quick substitute by mixing sautéed mushrooms with a little flour and milk, and chicken broth until it thickens.
Storage and Reheating Tips
Many of the recipes for slow-cooked ground beef make great meals for the week and for meal prepping.
Defrost the meals completely, and once they cool to room temperature, pack them in airtight storage containers.
Refrigerated meals will be safe to eat for four days, and meals stored in the freezer will last for three months.
When freezing the meals, store them in freezer-safe containers, rigid containers, or heavy-duty freezer bags.
Make sure to remove as much air from the bags as possible to avoid freezer burn.
For meals that contain pasta or rice, be aware that the starch will absorb a lot of the liquid, and the meal will thicken when it sits.
Strain and add a splash of broth, water, or milk to the meal when it is time to reheat.
Meals can be reheated on the stovetop or in the microwave.
The stovetop is set to medium-low and stirred occasionally, or in the microwave in one-minute intervals until heated through.
Dips like queso and enchilada dip can be reheated right in your crockpot on the warm or low settings.
Just make sure to stir every now and then.
If the dip separates a bit in the fridge, warm the dip and stir again. It should combine easily.
The casseroles and layered dishes will reheat great in the oven at 350°F covered with foil until warmed through.
This helps them keep a better texture than using the microwave.
Tips For Successful Ground Beef Crockpot Recipes
Having great dishes in the crockpot starts with browning your ground beef.
Yes, it will take a little more effort, but if you throw raw meat into the slow cooker, you will lose 10 minutes and a lot of flavor.
The ground beef will have a rich, caramelized flavor, and you won’t have any of the excess grease.
This will help to keep your dish tasty and not greasy.
You should keep an eye on the fillings of a slow-cooking pot to avoid health risks.
The appliance runs best with its fillings within a half to three-quarters range.
If you have to change the recipe, you can follow the guidelines. Also, avoid looking at the food being prepared.
Each time you do, you let the heat out, and it will take an extra 15 to 20 minutes to cook the meal.
There are optimal times for ingredients and cooking, especially on when to add some food and when to stop cooking.
To avoid curdling, sour cream, cream cheese, and milk should be added in the last 30 minutes.
Rice and pasta should be added in the last minutes to avoid them becoming mushy.
You should add fresh herbs at the end of the cooking process. Dried herbs can be added at the start.
To get the best texture, make sure to chop your root veggies into even pieces before cooking.
This helps ensure they cook evenly.
Position your potatoes, carrots, and root veggies in the bottom and sides of the crockpot since that’s where the heat source is.
For frozen veggies, they can be added in the last hour of cooking since they’re mostly cooked and just need to be heated through.
Be sure to season and taste before serving.
After cooking slowly, flavors can sometimes become lost, so feel free to add more in the end.
Keep kosher salt, black pepper, and your favorite hot sauce at hand to customize your dish.
For a final spritz, use lemon juice or vinegar to add a splash of acid that will make your dish taste vibrant and fresh.
Conclusion
These sixteen ground beef crockpot recipes show that we can create beautiful, home-cooked meals without the fuss.