Feeling like dinner is looking a little dull? Do you feel like you just don’t have the energy and time to be in the kitchen whipping up complex dinners? Don’t worry! This article will help you find dinner ideas that are filling, delicious, and healthy! All of the recipes listed below are made with ground beef and are so quick to cook. You certainly do not need to be an experienced cook to be able to replicate these delicious ground beef recipes with ease. Check them out and see for yourself though!

Cincinnati Chili (eatingwell.com)

Ingredients

• 1 pound lean ground beef
• 1 medium onion, diced
• 1 tablespoon extra-virgin olive oil
• 8 ounces of whole wheat spaghetti
• ½ teaspoon ground cinnamon
• 2 tablespoon chili powder
• ½ cup of chopped fresh cilantro, divided
• 1 15 ounce can of kidney beans, rinsed
• 1 14 ounce can of reduced sodium beef broth
• 1 15 ounce can of crushed tomatoes, preferably fire roasted

Directions

1. Begin by cooking pasta in a large pot of boiling water. Wait until pasta is tender (about 8-10 minutes). Drain water and set aside.
2. In a large skillet, heat oil over medium-high heat. Add in beef, onion, cinnamon, and chili powder. Cook that all up, making sure to stir and break up lumps with a spoon. Make sure the onion softens (around 5 minutes). Stir in tomato and broth and make sure to bring that to a boil. Reduce the heat to a simmer and cook, stirring frequently. Stir until the sauce has thickened, about 15 minutes.
3. Stir in beans and add in all but the 2 tablespoons of cilantro into the sauce. Cook and stir until it is heated through. This will take an additional minute. Serve the chili over the pasta and garnish with the remaining cilantro. Enjoy!

Delicious Taco Skillet (wellplated.com)

Ingredients

• 1 tablespoon of extra virgin olive oil
• 1 small yellow onion
• 1 pound of 93% lean ground beef
• 2 red or green bell peppers, chopped
• 2 teaspoons of garlic powder
• 2 teaspoons of chili powder
• 1 teaspoon of oregano
• 1 teaspoon of cumin
• ½ teaspoon of black pepper
• ½ teaspoon of kosher salt
• 1 can of low sodium black beans
• 1 15 or 16 ounce jar of chunky salsa
• 1 cup of long or medium grain brown rice
• 1 ½ to 2 cups of water
• 1 cup of shredded monterey jack cheese
• Optional toppings: shredded cheese, fresh cilantro, lime wedges, diced avocado, salsa, sour cream, greek yogurt (plain)

Directions

1. Start off by heating the olive oil in a large ovenproof skillet over medium-high heat. Once it is hot and simmering, swirl everything to coat the pan and proceed to add in beef, onion, and bell pepper. Cook for about 3-5 minutes until the beef has browned and cook through until the onion begins to soften.
2. Add in the chili powder, cumin, oregano, salt, pepper, and garlic powder. Stir to coat the beef and cook for about 30 seconds. Then add in the black beans and rice. Stir to coat some more.
3. Add in the salsa and about 1 ½ cups ofwater. Stir to combine the ingredients. Bring to a gentle boil, cover, and be sure to reduce the heat and simmer for about 30 minutes. Remove the lid and stir making sure to scrape up any rice that has started to stick to the bottom of the pot. Cover again and continue with simmering until the rice is tender (about 10-20 minutes). Be sure to stir often to preven sticking. If the rice begins to dry, splash in the remaining ½ cup of water.
4. As the cooking time nears the end, sprinkle the cheese on top of the skillet and transfer to a rack in the middle of the oven. Broil the skillet until the cheese has melted (about 2 minutes) and serve hot with any of the desired toppings. Feel free to have tortillas or tortilla chips on the side for scooping and dipping. Enjoy!