When money was tight in our mid-twenties, ground beef and rice became the backbone of every meal plan. Both were cheap, both stretched far, and together they formed the base of almost anything. We ate variations of ground beef and rice four or five nights a week, not because we loved it that much but because it cost about three dollars to feed two adults and the recipes were forgiving enough that I couldn’t really mess them up.
Now we’re in a different financial place but ground beef and rice still appears on our table regularly. The recipes have gotten better, I actually season things properly now, and I’ve learned enough variations that it doesn’t feel repetitive. These are the ones we come back to.
Why This Combination Works
Ground beef and rice together solve most weeknight dinner problems.
Budget-friendly. Ground beef is among the cheaper proteins, especially if you buy larger packages or catch sales. Rice costs practically nothing per serving. A family dinner can happen for under ten dollars even with vegetables and seasonings.
Fast cooking. Ground beef cooks faster than almost any other protein. Rice takes about twenty minutes and requires no attention once it’s going. Most of these recipes are done in thirty to forty minutes.
Kid-approved. Picky eaters who reject more adventurous proteins often accept ground beef. The mild flavor absorbs seasonings without becoming too intense for cautious palates.
Flexible. Ground beef and rice can go in almost any flavor direction. Mexican, Asian, Mediterranean, American comfort food, the combination works with all of them. You can eat it all week without feeling like you’re eating the same thing.
Meal prep friendly. Both components reheat well. Make a big batch on Sunday and portion out for lunches and quick dinners.
The Recipes
Korean Beef Bowls
This is probably our most-made ground beef recipe. Brown a pound of ground beef with a little sesame oil, drain excess fat. Add sauce: half cup soy sauce, three tablespoons brown sugar, one tablespoon sesame oil, two minced garlic cloves, one teaspoon grated ginger, and red pepper flakes if you want heat. Simmer until sauce thickens and coats the meat.
Serve over white rice with steamed broccoli, shredded carrots, sliced cucumber, and green onions. Drizzle with extra soy sauce and sprinkle with sesame seeds. This tastes like takeout but costs a fraction and comes together in about twenty minutes.
Taco Rice Bowls
Brown ground beef with diced onion, drain. Add taco seasoning and a quarter cup of water, simmer until thickened. Layer over rice with black beans, corn, shredded cheese, salsa, sour cream, and avocado if you have it. Fresh cilantro and a squeeze of lime make it better.
This is essentially deconstructed tacos and somehow tastes different enough that it doesn’t feel redundant even if you had tacos earlier in the week.
Stuffed Pepper Casserole
All the flavors of stuffed peppers without the effort of actually stuffing them. Brown ground beef with diced onion and diced bell peppers. Add a can of diced tomatoes, a can of tomato sauce, cooked rice, Italian seasoning, salt, and pepper. Mix in half the shredded cheese, pour into a baking dish, top with remaining cheese. Bake at 375°F for twenty-five minutes until bubbly.
This makes a big batch, enough for dinner plus several lunches.
Beef and Broccoli Rice
Cut flank steak works best for authentic beef and broccoli, but this ground beef version scratches the same itch more cheaply. Brown ground beef with garlic and ginger, drain. Add broccoli florets and a splash of water, cover and steam until broccoli is bright green and just tender.
Mix sauce separately: quarter cup soy sauce, two tablespoons oyster sauce, one tablespoon brown sugar, one tablespoon cornstarch, half cup water. Pour into pan, stir until thickened. Serve over rice.
Ground Beef Fried Rice
This requires day-old rice or rice that’s been cooked and refrigerated. Fresh rice is too moist and becomes mushy. Brown ground beef with diced onion, push to the side of the pan. Scramble eggs in the empty space, then mix together. Add cold rice and stir fry on high heat, breaking up clumps.
Add frozen peas and carrots, soy sauce, and sesame oil. Keep everything moving in the hot pan. Finish with sliced green onions. The whole thing takes about fifteen minutes if your rice is already made.
Picadillo
A Cuban-inspired dish that’s become a regular in our rotation. Brown ground beef with onion, bell pepper, and garlic. Add a can of diced tomatoes, tomato paste, green olives (quartered), raisins (controversial but good), cumin, oregano, salt, and pepper. Simmer twenty minutes.
Serve over white rice with black beans on the side. The sweet and savory combination from the raisins and olives takes some people by surprise but it works.
Unstuffed Cabbage
Brown ground beef with diced onion. Add shredded cabbage, let it cook down until tender. Add a can of diced tomatoes, tomato sauce, cooked rice, a little sugar, salt, pepper, and paprika. Simmer until flavors meld, about fifteen minutes. Tastes exactly like cabbage rolls without the rolling.
Ground Beef Stroganoff
Brown ground beef with sliced mushrooms and diced onion. Sprinkle with flour, stir, then add beef broth and let thicken. Reduce heat, stir in sour cream. Season with Worcestershire sauce, salt, and pepper.
Traditionally served over egg noodles but works fine over rice. Creamy, comforting, and done in about thirty minutes.
Teriyaki Beef Bowls
Brown ground beef, drain. Add teriyaki sauce (store-bought is fine, or make your own with soy sauce, mirin, sake, and sugar). Simmer until sauce reduces and coats the meat.
Serve over rice with steamed vegetables, sliced avocado, and a drizzle of sriracha mayo. Top with sesame seeds and nori if you want to get fancy.
Cheesy Beef and Rice Skillet
Brown ground beef with diced onion. Add rice, chicken broth, diced tomatoes with green chiles, cumin, and salt. Bring to boil, reduce heat, cover and simmer until rice is cooked, about twenty minutes. Stir in shredded cheese until melted.
This is one of those dump-everything-in-one-pan recipes that comes together with minimal effort and minimal dishes.
Mongolian Ground Beef
Brown ground beef, drain. Make sauce: half cup soy sauce, half cup water, quarter cup brown sugar, minced garlic and ginger. Pour over beef, simmer until sauce thickens. Add sliced green onions at the end.
Serve over rice with steamed snap peas or broccoli. Slightly sweet, very savory, and entirely addictive.
Greek Beef Rice Bowls
Season ground beef with oregano, garlic powder, salt, and pepper. Brown and drain. Serve over rice with cucumber, tomatoes, red onion, feta cheese, olives, and a drizzle of tzatziki sauce. Fresh lemon juice brightens everything.
This feels lighter than most ground beef dishes and makes an excellent lunch.
Beef and Rice Stuffed Tomatoes
Hollow out large tomatoes, saving the insides. Brown ground beef with onion, garlic, and the chopped tomato innards. Mix with cooked rice, Italian seasoning, and parmesan. Stuff into tomato shells, top with mozzarella, bake at 375°F for twenty-five minutes.
Good for using up late-summer garden tomatoes.
Coconut Curry Beef
Brown ground beef with onion. Add curry paste (red or yellow, your preference), coconut milk, diced potatoes, and a splash of fish sauce. Simmer until potatoes are tender. Stir in spinach or peas at the end. Serve over jasmine rice with fresh cilantro and lime.
Burrito Bowls
Layer rice, seasoned ground beef, black beans, corn, pico de gallo, shredded cheese, lettuce, sour cream, and guacamole. Essentially Chipotle at home for a fraction of the price and you can have as much sour cream as you want without anyone judging you.
Rice Tips
Use the right ratio. Most white rice is one cup rice to two cups water. Brown rice needs more water and longer cooking time.
Don’t lift the lid. Once rice is simmering, leave it alone. Lifting the lid releases steam and throws off the cooking.
Let it rest. After the cooking time, let rice sit covered off heat for five to ten minutes. This helps it finish steaming and makes fluffier results.
Make extra. Cold rice keeps in the fridge for several days and is essential for fried rice. Always make more than you need for one meal.
Season your cooking liquid. Replace some water with chicken broth, add a bay leaf, or stir in a little butter after cooking. Rice doesn’t have to be plain.
Stretching Ground Beef Further
When budgets are tight or you’re feeding a crowd, these tricks help ground beef go further.
Add beans. Black beans or pinto beans mixed into taco meat or chili stretch the protein without anyone noticing.
Bulk up with vegetables. Diced mushrooms, zucchini, or bell peppers mixed into ground beef add volume and nutrition.
Use more sauce. Saucy preparations feel more substantial. A little meat in a lot of sauce over rice feeds more people than the same meat served plain.
Make it topping rather than main. Ground beef as a rice bowl topping rather than the star means you use less per serving.
