25 Mouthwatering Low Carb Ground Beef Recipes Under $10

Looking for budget-friendly, delicious meals? This collection features 25 mouthwatering low-carb ground beef recipes, all under $10. Highlights include cheesy beef and broccoli casserole, zesty zucchini and ground beef skillet, and satisfying low-carb beef tacos in lettuce wraps. Each dish is designed to be both flavorful and easy to prepare, allowing for a variety of nutritious options. For even more enticing recipes and tips on meal preparation, there's plenty more to discover.

Cheesy Beef and Broccoli Casserole

Cheesy Beef and Broccoli Casserole is a delectable low-carb dish perfect for families looking to enjoy a comforting meal while keeping carbs at bay. Packed with ground beef, fresh broccoli, and rich cheese, this casserole is not only delicious but also nourishing.

Ideal for busy weeknights, it can be prepared in just 15 minutes and baked in about 30 minutes, making it a quick and fuss-free option for anyone wanting to whip up something appetizing.

Ingredients:

• 1 pound ground beef
• 4 cups fresh broccoli florets
• 1 cup shredded cheddar cheese
• 1 cup cream cheese, softened
• 1/2 cup sour cream
• 1 tablespoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• 1 tablespoon olive oil
• Optional: 1/4 teaspoon crushed red pepper flakes

Cooking Steps:

1. Preheat your oven to 350°F (175°C).
2. In a large skillet, heat the olive oil over medium heat. Add the ground beef and cook until it's browned, making sure to break it apart as it cooks. Drain any excess fat.
3. Add the garlic powder, onion powder, salt, and pepper to the skillet with the ground beef. Stir well to combine.
4. In a separate bowl, mix the softened cream cheese, sour cream, and half of the shredded cheddar cheese together until smooth.
5. Steam or blanch the broccoli florets until they are bright green and slightly tender, about 3-5 minutes, then add them to the skillet with the beef mixture.
6. Combine the beef, broccoli, and cheese mixture in the skillet, ensuring everything is evenly coated.
7. Transfer the mixture to a greased 9×13-inch baking dish. Spread it evenly, then top with the remaining shredded cheddar cheese.
8. Bake in the preheated oven for about 30 minutes, or until the cheese is bubbly and golden on top.

Variations and Tips:

• For added flavor, consider tossing in some sautéed mushrooms or diced bell peppers along with the beef.
• If you prefer a bit of spice, include crushed red pepper flakes or diced jalapeños.
• To make it more nutritious, substitute the cream cheese and sour cream with a lower-fat option or Greek yogurt.
• This casserole can be made ahead of time—simply assemble it and refrigerate it until you're ready to bake. Just increase the baking time if it's going in the oven straight from the refrigerator.
• Serve with a side salad for a delightful, well-rounded meal!

Zucchini and Ground Beef Skillet

This Zucchini and Ground Beef Skillet is a hearty and satisfying low-carb dish perfect for anyone looking to enjoy a flavorful meal while keeping their carbohydrate intake in check. It's particularly ideal for busy weeknights, as it takes about 30 minutes to prepare and cook.

The combination of tender ground beef and fresh zucchini creates a deliciously comforting meal that is nutritious and simple to make.

Ingredients:

• 1 pound ground beef
• 2 medium zucchinis, sliced into half-moons
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• 1/2 teaspoon red pepper flakes (optional)
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 cup diced tomatoes (fresh or canned)
• 1/2 cup shredded mozzarella cheese (optional)
• Fresh basil or parsley for garnish (optional)

Cooking Instructions:

1. In a large skillet, heat olive oil over medium-high heat. Add the diced onion and sauté for 2-3 minutes until it begins to soften.
2. Add the minced garlic and cook for an additional minute, stirring frequently to prevent burning.
3. Add the ground beef to the skillet. Cook until browned, breaking it apart with a spoon as it cooks, about 5-7 minutes. Drain excess fat if necessary.
4. Stir in the sliced zucchini and cook for another 5 minutes until the zucchini is tender but still crisp.
5. Add the diced tomatoes, Italian seasoning, red pepper flakes (if using), salt, and pepper. Cook for an additional 5 minutes, allowing the flavors to meld together.
6. If desired, sprinkle mozzarella cheese over the top in the last minute of cooking, allowing it to melt.
7. Remove from heat and garnish with fresh basil or parsley before serving.

Variations and Tips:

• For added flavor, you can incorporate other vegetables such as bell peppers, mushrooms, or spinach.
• Swap ground beef for ground turkey or chicken for a leaner option.
• Serve over cauliflower rice or with a side salad for a complete meal.
• To increase the spice level, add diced jalapeños or a dash of hot sauce.
• This dish can easily be made ahead of time and reheated for a quick meal later in the week.

Low-Carb Beef Tacos in Lettuce Wraps

Low-carb beef tacos in lettuce wraps are a delicious and healthy alternative to traditional tacos. This dish is perfect for anyone following a low-carb or ketogenic diet and is great for families or meal preppers looking for a quick yet satisfying meal. With a preparation time of just 20 minutes, these tasty tacos can be enjoyed as a weekday dinner or a fun weekend treat.

Ingredients:

• 1 lb ground beef (80/20 or leaner)
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper, to taste
• 1 head of iceberg or romaine lettuce, leaves separated
• Toppings: diced tomatoes, shredded cheese, avocado, sour cream, and cilantro

Cooking Steps:

1. In a large skillet over medium-high heat, add the olive oil.
2. Once the oil is hot, add the chopped onions and sauté for 2-3 minutes until they are translucent.
3. Add the minced garlic and cook for another 30 seconds.
4. Add the ground beef to the skillet, breaking it apart with a spatula. Cook until browned, about 5-7 minutes.
5. Drain any excess fat from the skillet, then stir in the chili powder, cumin, paprika, salt, and pepper. Mix well to evenly coat the beef.
6. Remove the skillet from the heat and prepare the lettuce wraps by taking a large leaf of lettuce and spooning a desired amount of the beef mixture into the leaf.
7. Top with your choice of diced tomatoes, shredded cheese, avocado, sour cream, and cilantro.
8. Serve immediately and enjoy your low-carb tacos!

Variations and Tips:

• For added spice, consider mixing in diced jalapeños or using taco seasoning with extra heat.
• Substitute ground beef with ground turkey, chicken, or even plant-based meat for a different flavor profile.
• Incorporate vegetables by adding chopped bell peppers or zucchini to the beef mixture while it cooks.
• For an extra crunch, top the tacos with crushed radishes or nuts.
• Prepare the beef mixture in advance and store it in the fridge for up to 3 days, reheating before serving to save time during busy nights.

Spicy Beef and Cauliflower Rice Bowl

The Spicy Beef and Cauliflower Rice Bowl is a vibrant dish perfect for those seeking a healthy, low-carb alternative to traditional rice bowls. With its spicy kick and savory ground beef, this recipe is not only ideal for anyone on a ketogenic diet, but also for busy weeknights, as it takes just about 30 minutes to prepare.

This one-pan meal is satisfying, flavorful, and packed with protein and nutrients from the cauliflower and other fresh vegetables.

Ingredients:

• 1 lb ground beef
• 1 medium head of cauliflower, riced
• 1 tablespoon olive oil
• 1 bell pepper, diced
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tablespoon soy sauce or tamari
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• Sliced green onions for garnish
• Fresh cilantro for garnish (optional)

Cooking Instructions:

1. Heat olive oil in a large skillet over medium heat. Add diced onions and bell pepper and sauté for about 3-4 minutes until softened.
2. Add garlic and ground beef to the skillet, breaking up the meat with a spatula. Cook until browned and no longer pink, about 5-7 minutes.
3. Stir in the riced cauliflower, soy sauce, chili powder, cumin, and paprika. Mix well to combine all ingredients.
4. Season the mixture with salt and pepper to taste. Cook for an additional 5-7 minutes, stirring occasionally, until the cauliflower is tender.
5. Remove from heat and serve in bowls, garnishing with sliced green onions and cilantro if desired.

Variations and Tips:

• For added heat, consider incorporating diced jalapeños or a splash of hot sauce into the beef mixture.
• You can swap the ground beef for ground turkey or chicken for a leaner option.
• To add more vegetables, feel free to mix in other favorites such as zucchini, spinach, or carrots.
• For a creamy finish, top with sliced avocado or a dollop of sour cream or Greek yogurt.
• Leftovers can be stored in the fridge for up to 3-4 days and reheat well for a quick meal.

Italian Stuffed Bell Peppers

Italian Stuffed Bell Peppers are a delightful, low-carb dish that combines the flavors of Italy with the goodness of fresh vegetables. They are perfect for anyone looking for a healthy yet satisfying meal that can be enjoyed by the whole family.

This recipe is easy to prepare and takes about 30 minutes from start to finish, making it an excellent choice for busy weeknights or a tasty weekend dish.

Ingredients:

• 4 large bell peppers (any color)
• 1 pound ground beef (80% lean)
• 1 cup diced tomatoes (canned or fresh)
• 1 cup cauliflower rice
• 1/2 cup chopped onions
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup shredded mozzarella cheese
• Fresh basil or parsley for garnish (optional)

Cooking Steps:

1. Preheat your oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds and membranes. Place the hollowed peppers upright in a baking dish.
3. In a large skillet, add the ground beef, onions, and garlic. Cook over medium heat until the beef is no longer pink and the onions are translucent—about 5-7 minutes.
4. Drain excess fat and stir in the diced tomatoes, cauliflower rice, Italian seasoning, salt, and pepper. Cook for an additional 5 minutes until everything is heated through.
5. Remove the skillet from heat and stir in half of the mozzarella cheese.
6. Stuff each bell pepper with the beef mixture, packing it tightly. Top each stuffed pepper with the remaining mozzarella cheese.
7. Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 5 minutes, or until cheese is bubbly and golden.
8. Remove from the oven and let cool slightly. Garnish with fresh basil or parsley if desired before serving.

Variations and Tips:

• For added flavor, consider mixing in some chopped olives or artichokes into the beef mixture.
• Swap ground beef for ground turkey or chicken for a leaner option.
• To make it vegetarian, replace the ground beef with cooked lentils or mushrooms.
• Serve these stuffed peppers with a side salad or a drizzle of balsamic glaze for added flavor.
• Leftovers can be stored in the fridge for up to three days or frozen for longer storage. Reheat in the microwave or oven before serving.

Beefy Zucchini Noodles With Marinara

Beefy Zucchini Noodles with Marinara is a delicious and satisfying low-carb dish perfect for those looking to enjoy a hearty meal while watching their carbohydrate intake. This recipe combines the rich flavors of ground beef with fresh zucchini noodles, topped off with a flavorful marinara sauce. It's an ideal option for busy weeknights as it can be prepared in just 30 minutes, making it a quick and nutritious dinner for the whole family.

Ingredients:

• 1 lb ground beef
• 3 medium zucchini
• 2 cups marinara sauce (low-carb)
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 teaspoon Italian seasoning
• Fresh basil (for garnish, optional)
• Grated Parmesan cheese (for serving, optional)

Cooking Steps:

1. Use a spiralizer or a vegetable peeler to create zucchini noodles from the zucchinis. Set aside.
2. In a large skillet, heat olive oil over medium heat. Add diced onion and cook until softened, about 3-4 minutes.
3. Add minced garlic to the skillet, cooking for an additional 30 seconds until fragrant.
4. Add the ground beef to the skillet, breaking it apart with a wooden spoon. Season with salt, pepper, and Italian seasoning. Cook until the beef is browned and fully cooked, about 6-8 minutes.
5. Stir in the marinara sauce and bring the mixture to a simmer. Reduce heat and let it cook for another 5 minutes to allow the flavors to meld.
6. In a separate large pot, bring water to a boil. Blanch the zucchini noodles for 1-2 minutes until just tender. Drain and rinse under cold water to stop the cooking process.
7. Serve the beef and marinara mixture over the zucchini noodles. Garnish with fresh basil and grated Parmesan cheese if desired.

Variations & Tips:

• For a spicier kick, add red pepper flakes to the beef mixture while cooking.
• You can also substitute ground beef with ground turkey or chicken for a lighter option.
• For added nutrition, consider mixing in some chopped spinach or other leafy greens with the marinara sauce.
• If you prefer a thicker sauce, let the marinara simmer a bit longer to reduce before adding it to the beef.
• To make meal prep easier, you can prepare the zucchini noodles in advance and store them in the refrigerator for up to 2 days.

Enjoy this hearty, low-carb meal that satisfies your cravings without compromising your diet!

Keto Beef Enchiladas

Keto Beef Enchiladas are a delicious twist on a classic Mexican dish, perfect for anyone following a low-carb or ketogenic diet. These enchiladas are packed with flavor and made using ground beef, keto-friendly tortillas, and a rich cheese topping, making them a satisfying meal that won't derail your diet.

Preparation time is approximately 20 minutes, with an additional 25-30 minutes for cooking time.

Ingredients:

• 1 lb ground beef
• 1/2 onion, diced
• 2 cloves garlic, minced
• 1 cup shredded cheddar cheese
• 1 cup shredded mozzarella cheese
• 1 can (10 oz) red enchilada sauce (make sure it's low carb)
• 6 low-carb tortillas (almond flour or cauliflower)
• 1 tsp cumin
• 1 tsp chili powder
• Salt and pepper to taste
• Fresh cilantro, chopped (optional, for garnish)
• Sour cream (optional, for serving)

Cooking Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a large skillet over medium heat, add the ground beef, diced onion, and minced garlic. Cook until the beef is browned and the onions are translucent, about 5-7 minutes. Drain excess fat if necessary.
3. Stir in the cumin, chili powder, salt, and pepper. Mix well and remove from heat.
4. Pour 1/2 cup of the enchilada sauce into an 8×8 inch baking dish, spreading it evenly on the bottom.
5. To assemble the enchiladas, take a low-carb tortilla and fill it with a couple of spoonfuls of the beef mixture, followed by a sprinkle of cheddar cheese. Roll it tightly and place it seam-side down in the baking dish. Repeat with the remaining tortillas.
6. Once all the enchiladas are assembled, pour the remaining enchilada sauce over the top and sprinkle the mozzarella cheese evenly over everything.
7. Bake in the preheated oven for 25-30 minutes until the cheese is melted and bubbly.
8. Remove from the oven and let it sit for a few minutes. Garnish with fresh cilantro if desired, and serve with sour cream on the side.

Variations and Tips:

• For a spicier kick, add chopped jalapeños or red pepper flakes to the ground beef mixture.
• Substitute ground turkey or chicken for a leaner option.
• Add some chopped bell peppers or spinach to the beef filling for added nutrition.
• If you want to skip the tortillas altogether, try using slices of zucchini or eggplant for a layered casserole-style dish.
• Serve the enchiladas with a side salad or cauli-rice to keep it low-carb and invigorating.

One-Pan Beef and Cabbage Stir-Fry

One-Pan Beef and Cabbage Stir-Fry is a quick and flavorful low-carb dish that combines ground beef and crisp cabbage, perfect for those seeking a healthy meal without the fuss of excessive cleanup.

Ideal for busy weeknights or meal prep, this dish takes about 30 minutes to prepare and cook, making it a fantastic choice for anyone looking to enjoy a nutritious and satisfying dinner with minimal effort.

Ingredients:

• 1 pound ground beef (80/20 or leaner)
• 1 small head of green cabbage, shredded
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, sliced (optional)
• 2 tablespoons soy sauce (or tamari for gluten-free)
• 1 tablespoon sesame oil
• 1 tablespoon olive oil
• 1 teaspoon ginger, grated (optional)
• Salt and pepper to taste
• Sesame seeds (for garnish, optional)
• Green onions, sliced (for garnish, optional)

Cooking Steps:

1. In a large skillet or wok, heat the olive oil over medium-high heat.

Add the ground beef, breaking it apart with a spatula, and cook until browned, about 5-7 minutes. Drain excess fat if necessary.

2. Add the diced onion and garlic to the skillet, stirring to combine. Cook for an additional 2-3 minutes until the onions are translucent.

3. Stir in the shredded cabbage, bell pepper (if using), soy sauce, sesame oil, and ginger.

Mix well and cover the skillet. Cook for about 5-7 minutes, stirring occasionally, until the cabbage is tender and slightly wilted.

4. Season with salt and pepper to taste.

If desired, garnish with sesame seeds and sliced green onions before serving.

5. Serve hot as is or over low-carb rice alternatives like cauliflower rice.

Variations and Tips:

• Add other vegetables such as broccoli, zucchini, or snap peas for added nutrition and flavor.
• To spice things up, include a tablespoon of sriracha or chili flakes for heat.
• Replace ground beef with ground turkey, chicken, or pork for a different flavor profile.
• For a vegetarian version, substitute the ground beef with tempeh or mushrooms and use liquid aminos instead of soy sauce.
• This dish can be made ahead of time and stored in the refrigerator for up to 3 days, making it a great option for meal prepping. Enjoy!

Creamy Mushroom and Beef Stroganoff

Creamy Mushroom and Beef Stroganoff is a rich and comforting dish that features tender ground beef and earthy mushrooms simmered in a luscious cream sauce. This low-carb version is perfect for those looking to maintain a keto lifestyle while still enjoying hearty comfort food.

The preparation time for this dish is approximately 30 minutes, making it a fantastic option for busy weeknights or when hosting family and friends.

Ingredients:

• 1 lb ground beef
• 8 oz mushrooms, sliced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 cup beef broth
• 1 cup sour cream
• 2 tbsp soy sauce (or coconut aminos for a gluten-free option)
• 1 tsp Dijon mustard
• 1 tsp paprika
• Salt and pepper, to taste
• 2 tbsp olive oil or butter
• Fresh parsley, chopped (for garnish)

Cooking Steps:

1. In a large skillet over medium heat, add olive oil or butter. Once hot, add the chopped onion and sauté until it becomes translucent, about 3-4 minutes.
2. Add the minced garlic and sliced mushrooms to the skillet. Cook for an additional 5-7 minutes until the mushrooms are browned and tender.
3. Push the onion and mushroom mixture to one side of the skillet, then add the ground beef to the empty side. Cook the beef until browned, breaking it up into crumbles as it cooks.
4. Season the beef with paprika, salt, and pepper. Stir everything together once the beef is fully cooked.
5. Pour in the beef broth, soy sauce, and Dijon mustard, stirring to combine. Let the mixture simmer for 5 minutes to let the flavors meld.
6. Reduce the heat to low and stir in the sour cream until well combined and heated through. Do not let it boil, as this can cause the sour cream to curdle.
7. Taste and adjust the seasoning if necessary. Remove from heat and garnish with fresh parsley before serving.

Variations & Tips:

• For a lighter option, substitute half of the sour cream with Greek yogurt.
• Add a splash of white wine for extra depth of flavor when cooking the mushrooms.
• Serve over zucchini noodles or cauliflower rice for a complete low-carb meal.
• Experiment with different mushrooms such as shiitake or cremini for a flavor twist.
• Feel free to add spinach or kale for added greens; simply stir them in before serving until wilted.

Taco Salad With Ground Beef

Taco salad with ground beef is a delicious, low-carb meal that's perfect for anyone looking to enjoy a hearty and satisfying dish without the excess carbs.

This vibrant dish combines seasoned ground beef with fresh vegetables, cheese, and a zesty dressing, making it ideal for a quick weeknight dinner or a light lunch.

Preparation time is about 20 minutes, making it an easy recipe to whip up for families or meal preppers alike.

Ingredients:

• 1 lb ground beef
• 1 tablespoon taco seasoning
• 4 cups romaine lettuce, chopped
• 1 cup cherry tomatoes, halved
• 1 cup shredded cheese (cheddar or Mexican blend)
• 1/2 cup black olives, sliced
• 1/4 cup red onion, diced
• 1 avocado, diced
• 1/2 cup sour cream or Greek yogurt (for dressing)
• 1/4 cup salsa
• Salt and pepper, to taste

Cooking Steps:

1. In a large skillet over medium heat, brown the ground beef until fully cooked, breaking it apart with a spoon as it cooks.
2. Drain any excess fat.
3. Add the taco seasoning to the beef, along with a splash of water.
4. Stir well and cook for an additional 2-3 minutes until the seasoning is distributed evenly.
5. In a large bowl, combine the chopped romaine lettuce, cherry tomatoes, black olives, red onion, and avocado.
6. Once the beef has cooled slightly, add it to the salad mixture.
7. Top the salad with shredded cheese, sour cream or Greek yogurt, and salsa.
8. Season with salt and pepper to taste.
9. Toss gently to combine all ingredients and serve immediately.

Variations & Tips:

• To add extra flavor, consider squeezing fresh lime juice on top before serving.
• You can substitute ground beef with ground turkey or chicken for a leaner option.
• For more crunch, add radishes or cucumbers to the salad.
• Feel free to adjust the toppings to include your favorites, such as jalapeños, cilantro, or corn (if you're not strictly low-carb).
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the beef separately to maintain the freshness of the veggies.

Beef and Spinach Stuffed Mushrooms

Beef and Spinach Stuffed Mushrooms are a delicious low-carb dish perfect for a healthy snack, appetizer, or light meal. These savory bites combine the rich flavors of ground beef and fresh spinach, all stuffed into tender mushroom caps, making them ideal for anyone looking to maintain a low-carb lifestyle without sacrificing flavor.

With a prep time of just 15 minutes and a cooking time of about 20 minutes, these stuffed mushrooms can be ready to serve in under an hour.

Ingredients:

• 12 large portobello or cremini mushrooms
• 1 pound ground beef
• 2 cups fresh spinach, chopped
• 1 cup shredded cheese (mozzarella or cheddar)
• 1/2 cup onion, finely diced
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• Olive oil for greasing the baking dish

Cooking Steps:

1. Preheat your oven to 375°F (190°C) and grease a baking dish with olive oil.
2. Clean the mushrooms and carefully remove the stems, making sure to keep the caps intact for stuffing.
3. In a large skillet, heat a tablespoon of olive oil over medium heat. Add the diced onions and garlic, sautéing until they are translucent and fragrant.
4. Add the ground beef to the skillet, breaking it up with a wooden spoon, and cook until browned. Drain excess fat if necessary.
5. Stir in the chopped spinach, Italian seasoning, salt, and pepper, cooking for an additional 2-3 minutes until the spinach wilts.
6. Remove the skillet from heat and mix in half of the shredded cheese.
7. Spoon the beef and spinach mixture into each mushroom cap, pressing down gently to pack it in.
8. Place the stuffed mushrooms in the prepared baking dish. Top with the remaining shredded cheese.
9. Bake in the preheated oven for about 20 minutes, or until the mushrooms are tender and the cheese is melted and bubbly.
10. Remove from the oven and let cool for a few minutes before serving.

Variations and Tips:

• For a spicier kick, add red pepper flakes to the ground beef mixture.
• Experiment with different cheeses, such as feta or goat cheese, for a unique flavor.
• For a vegetarian option, you can use cooked quinoa or lentils instead of ground beef and substitute in other vegetables, such as bell peppers or zucchini.
• These stuffed mushrooms can be prepared ahead of time and stored in the fridge before baking—just increase the bake time by a few minutes if they are cold from the fridge.

Low-Carb Meatballs With Zucchini Noodles

Low-Carb Meatballs With Zucchini Noodles is a nutritious and flavorful dish that brings comfort food to a whole new level without the carbs. This recipe is perfect for anyone on a low-carb or ketogenic diet but is also a delightful option for those simply looking to incorporate more vegetables into their meals.

With a preparation time of around 30 minutes, you can easily whip up a satisfying dinner that the whole family will enjoy.

Ingredients:

• 1 pound ground beef (80/20)
• 1 zucchini, spiralized into noodles
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley
• 1 clove garlic, minced
• 1 egg
• 1 teaspoon Italian seasoning
• Salt and pepper, to taste
• 1 cup marinara sauce (low-carb option)
• Olive oil, for cooking

Cooking Instructions:

1. In a large bowl, combine ground beef, Parmesan cheese, parsley, minced garlic, egg, Italian seasoning, salt, and pepper. Mix until well combined.
2. Preheat a skillet over medium heat and add a little olive oil to coat the bottom.
3. Form the meat mixture into meatballs, about 1 inch in diameter, and place them in the hot skillet.
4. Cook the meatballs for about 5-7 minutes, turning occasionally, until they are browned on all sides and cooked through (internal temperature should reach 160°F).
5. While the meatballs are cooking, prepare the zucchini noodles. You can either sauté them briefly in another skillet with a bit of olive oil for about 2-3 minutes or leave them raw for a crunchy texture.
6. Once the meatballs are cooked, add the marinara sauce to the skillet and let it simmer for an additional 2-3 minutes to heat through.
7. Serve the meatballs over the zucchini noodles, with extra sauce on top if desired.

Variations & Tips:

• Substitute ground beef with ground turkey or chicken for a leaner option.
• Add chopped onions, bell peppers, or mushrooms to the meat mixture for extra flavor and nutrition.
• For a spicy kick, add crushed red pepper flakes to the meatballs or marinara sauce.
• If you prefer a different sauce, try pesto or a creamy Alfredo sauce for a new twist.
• Use a spiralizer or a vegetable peeler to create different shapes with zucchini or try other low-carb vegetables like spaghetti squash or cucumber noodles.

Ground Beef and Cheese Stuffed Avocados

Ground Beef and Cheese Stuffed Avocados are a deliciously satisfying low-carb dish perfect for those following a ketogenic diet or anyone looking to enjoy a hearty meal without the carbs.

These avocado halves are filled with savory ground beef, melted cheese, and seasonings, creating a wholesome and tasty option for a quick lunch or dinner. With a preparation time of just 25 minutes, this recipe is ideal for busy weeknights or when you want to impress your guests with minimal effort.

Ingredients:

• 2 ripe avocados
• 1 lb ground beef (80/20 blend recommended)
• 1 cup shredded cheddar cheese (or cheese of your choice)
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tsp chili powder
• 1 tsp ground cumin
• Salt and pepper to taste
• Olive oil (for cooking)
• Fresh cilantro or parsley (for garnish, optional)
• Sour cream or guacamole (for serving, optional)

Cooking Steps:

1. Prepare the Avocados: Cut the avocados in half and remove the pit. Scoop out a small amount of flesh from the center to create enough room for the filling. Set the avocado halves aside.

2. Cook the Ground Beef: In a skillet over medium heat, add a drizzle of olive oil. Once hot, add the diced onion and sauté until translucent, about 3-4 minutes.

Add the minced garlic and cook for another minute.

3. Add the Beef: Increase the heat to medium-high and add the ground beef to the skillet. Cook, breaking it apart with a wooden spoon, until browned and cooked through, about 5-7 minutes.

4. Season the Mixture: Stir in the chili powder, cumin, salt, and pepper. Mix thoroughly and let it cook for another 2 minutes to combine the flavors.

5. Stuff the Avocados: Preheat your oven broiler. Place the avocado halves on a baking sheet. Fill each half with the ground beef mixture and top generously with shredded cheese.

6. Broil: Place the baking sheet under the broiler for 3-5 minutes, or until the cheese is bubbly and slightly browned.

7. Serve: Remove from the oven and garnish with fresh cilantro or parsley, if using. Serve warm with a dollop of sour cream or guacamole on the side, if desired.

Variations and Tips:

– Variations: Try adding chopped bell peppers, jalapeños, or other vegetables to the ground beef mixture for added flavor and nutrition.

You can also substitute ground beef with ground turkey, chicken, or plant-based meat for a different twist.

• Cheese Options: Experiment with different types of cheese such as pepper jack for a spicy kick, mozzarella for a milder taste, or a mix of cheeses for an extra cheesy experience.
• Dairy-Free Option: Use dairy-free cheese or omit the cheese altogether and top with avocado or a dairy-free sour cream alternative.
• Meal Prep: Make the ground beef mixture in advance and store it in the fridge. When ready to serve, simply stuff the avocados and broil for a quick meal.
• Serving Suggestions: Pair your stuffed avocados with a fresh salad or a side of steamed vegetables for a well-rounded meal.

Slow Cooker Beef and Vegetable Stew

Slow cooker beef and vegetable stew is a hearty and satisfying dish that's perfect for anyone looking for a nutritious low-carb meal.

This comforting stew combines tender chunks of ground beef with a variety of fresh vegetables, making it not only flavorful but also packed with essential nutrients. Ideal for busy weeknights, this recipe requires minimal preparation time, approximately 15 minutes, and then lets your slow cooker do all the work, allowing the flavors to meld beautifully.

Ingredients

• 1 pound ground beef (lean)
• 2 cups beef broth (low sodium)
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 1 cup bell pepper, chopped (any color)
• 1 medium zucchini, diced
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• 1 teaspoon salt (to taste)
• ½ teaspoon black pepper
• 1 tablespoon olive oil (optional)
• Fresh parsley (for garnish)

Cooking Instructions

1. Prepare the Ingredients: In a skillet over medium heat, brown the ground beef until fully cooked. Drain excess fat if needed, then transfer to the slow cooker.
2. Add Vegetables: Add the chopped onion, minced garlic, diced carrots, chopped bell pepper, diced zucchini, and cut green beans to the slow cooker.
3. Season the Stew: Pour in the beef broth and sprinkle the thyme, smoked paprika, salt, and black pepper over the top of the ingredients. Stir everything together to combine well.
4. Cook: Cover the slow cooker and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the vegetables are tender and the flavors are well-blended.
5. Serve: Once finished cooking, give the stew a good stir before serving. Garnish with fresh parsley for added flavor and color.

Variations and Tips

• Vegetable Substitutions: Feel free to customize the vegetables based on your preferences or what you have on hand. Cauliflower, mushrooms, or spinach can make nice additions.
• Spicy Kick: For a spicier stew, consider adding some diced jalapeño or a pinch of red pepper flakes.
• Thickening the Stew: If you prefer a thicker stew, you can mix a tablespoon of cornstarch with cold water and stir it into the stew during the last 30 minutes of cooking.
• Meal Prep: This stew is perfect for meal prepping. Make a large batch, portion it out, and freeze for quick low-carb meals throughout the week.
• Serving Suggestions: Serve the stew alone for a low-carb option, or pair it with a side salad for a complete meal. Enjoy!

Beef and Eggplant Parmesan

Beef and Eggplant Parmesan is a delightful low-carb twist on the traditional Italian dish that replaces noodles with deliciously roasted eggplant slices. This comforting casserole is ideal for those following a low-carb diet, as well as anyone looking for a flavorful and filling meal.

With a preparation time of just 20 minutes and a cooking time of around 40 minutes, you'll have a hearty dish ready to serve in less than an hour.

Ingredients:

• 1 large eggplant, sliced into 1/4 inch thick rounds
• 1 pound ground beef
• 2 cups marinara sauce (sugar-free if preferred)
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 teaspoon Italian seasoning
• 1 teaspoon garlic powder
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh basil for garnish (optional)

Cooking Steps:

1. Preheat your oven to 375°F (190°C).
2. Sprinkle salt on the eggplant slices and let them sit for about 15 minutes to draw out excess moisture. Rinse and pat them dry with a paper towel.
3. In a large skillet, heat the olive oil over medium heat. Add the ground beef and cook until browned, breaking it apart as it cooks. Drain any excess fat.
4. Stir in the marinara sauce, Italian seasoning, garlic powder, salt, and pepper into the beef mixture and let it simmer on low heat for about 5 minutes.
5. While the beef is cooking, arrange the eggplant slices in a single layer on a baking sheet. Brush lightly with olive oil and roast in the preheated oven for about 20 minutes or until they are tender and slightly caramelized, flipping halfway through.
6. In a large baking dish, assemble your layers: start with half of the roasted eggplant on the bottom, then half of the beef mixture, followed by half of the mozzarella and Parmesan cheese. Repeat the layers with the remaining ingredients.
7. Bake in the oven for 15-20 minutes, or until the cheese is bubbly and golden brown.
8. Remove from the oven and let it cool for about 5 minutes. Garnish with fresh basil if desired before serving.

Variations and Tips:

• For a vegetarian option, you can substitute ground beef with lentils or a meat substitute like tempeh or mushrooms.
• Incorporate other low-carb vegetables, such as zucchini slices or spinach, to enhance the dish's nutritional value.
• For extra flavor, add crushed red pepper flakes to the beef mixture or sprinkle herbs like oregano and thyme.
• If you're short on time, you can use store-bought marinara sauce, but make sure to check the carbs content.
• This dish can be made ahead of time and stored in the refrigerator for up to 2 days, then simply reheat in the oven before serving.

Cabbage Roll Casserole

Cabbage Roll Casserole is a hearty and comforting dish that combines the flavors of traditional cabbage rolls without the fuss of rolling each one individually. This low-carb meal is perfect for families looking for a nutritious, filling dinner that's packed with flavor.

It typically takes about 15 minutes to prep and 45 minutes to cook, making it a great option for weeknight dinners or meal prep.

Ingredients:

• 1 lb ground beef
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 medium head of cabbage, chopped
• 1 can (14 oz) diced tomatoes, undrained
• 1 can (8 oz) tomato sauce
• 1 tsp Italian seasoning
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup shredded mozzarella cheese
• Optional: 1/2 cup cooked rice or cauliflower rice (for added texture, if desired)

Cooking Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a large skillet over medium heat, brown the ground beef with the diced onion and garlic until the meat is cooked and the onions are translucent. Drain excess fat if necessary.
3. Add the chopped cabbage to the skillet and stir to combine with the beef mixture. Cook for about 5 minutes, stirring occasionally until the cabbage begins to wilt.
4. Stir in the diced tomatoes, tomato sauce, Italian seasoning, salt, and pepper. If using, add the cooked rice or cauliflower rice and mix well.
5. Transfer the mixture to a greased 9×13-inch baking dish and spread it evenly.
6. Bake in the preheated oven for 30 minutes.
7. After 30 minutes, remove the dish from the oven and sprinkle the shredded mozzarella cheese on top. Return to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
8. Let cool for a few minutes before serving.

Variations and Tips:

• For a spicier kick, add red pepper flakes or a diced jalapeño to the beef mixture.
• Swap out the ground beef for ground turkey or chicken for a leaner option.
• If you prefer a vegetarian version, substitute the ground beef with lentils or quinoa.
• Top with fresh herbs like parsley or basil before serving for added freshness.
• This casserole can be made ahead of time; simply store it in the refrigerator and bake it when ready to serve.

Beef and Cheese Cauliflower Bake

Beef and Cheese Cauliflower Bake is a hearty, low-carb dish perfect for anyone looking to enjoy a comforting meal without the extra carbohydrates. Ideal for busy weeknights or meal prepping, this dish combines savory ground beef with creamy cheese and cauliflower, creating a satisfying and flavorful casserole.

Preparation time is approximately 15 minutes, with a total cooking time of about 30 minutes, making it a quick and easy option for families or individuals watching their carb intake.

Ingredients:

• 1 lb ground beef
• 1 medium head cauliflower, chopped into florets
• 1 cup shredded cheddar cheese
• 1/2 cup cream cheese, softened
• 1/2 cup sour cream
• 1 cup beef broth
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika
• 1/2 teaspoon Italian seasoning
• 1/2 cup shredded mozzarella cheese (for topping)
• Fresh parsley, chopped (for garnish)

Cooking Steps:

1. Preheat the oven to 375°F (190°C).
2. In a large pot, bring water to a boil and add the chopped cauliflower florets. Cook for about 5-7 minutes until tender. Drain and set aside.
3. In a large skillet over medium heat, brown the ground beef. Drain excess fat, if needed.
4. Stir in garlic powder, onion powder, salt, pepper, paprika, and Italian seasoning to the beef. Mix well.
5. Add in the cream cheese, sour cream, and beef broth, stirring until fully combined and heated through.
6. Fold in the cooked cauliflower until evenly mixed with the beef and cheese mixture.
7. Transfer the mixture to a greased 9×13 inch baking dish. Spread it evenly and sprinkle the shredded mozzarella cheese on top.
8. Bake in the preheated oven for about 15-20 minutes or until the cheese is bubbling and golden brown.
9. Remove from the oven, let it cool for a few minutes, and garnish with fresh parsley before serving.

Variations and Tips:

• For added flavor, you can mix in some sautéed onions and bell peppers with the ground beef.
• If you want to enhance the texture, add almond flour or crushed pork rinds to the beef mixture for a crunchier topping.
• Substitute ground turkey or chicken for a leaner option.
• This dish can be made ahead of time and stored in the fridge for up to 3 days or frozen for longer storage.
• Serve with a side salad or steamed vegetables to increase your veggie intake.

Asian-Inspired Ground Beef Lettuce Cups

Asian-Inspired Ground Beef Lettuce Cups are a fresh and flavorful dish that combines the savory taste of seasoned beef with the crispness of lettuce leaves. Perfect for those following a low-carb diet or anyone looking for a healthy yet delicious meal, these cups are great for quick weeknight dinners, meal prep, or appetizers at gatherings.

This dish can be prepared in just 30 minutes, making it an excellent choice for busy lifestyles.

Ingredients:

• 1 pound ground beef (preferably lean)
• 2 tablespoons soy sauce or tamari (for gluten-free)
• 1 tablespoon hoisin sauce
• 1 tablespoon sesame oil
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 red bell pepper, diced
• 1 cup mushrooms, finely chopped
• 1 green onion, sliced (reserve some for garnish)
• Salt and pepper, to taste
• 1 head of butter lettuce or iceberg lettuce, separated into cups
• Fresh cilantro or basil for garnish (optional)
• Lime wedges for serving (optional)

Cooking Steps:

1. In a large skillet over medium heat, add the ground beef and cook until browned, breaking it apart with a spatula as it cooks.
2. Once the beef is browned, drain any excess fat and add minced garlic and grated ginger. Stir for about 1 minute until fragrant.
3. Add the diced red bell pepper and chopped mushrooms to the skillet. Cook for another 3-5 minutes until the vegetables are softened.
4. Pour in the soy sauce, hoisin sauce, and sesame oil, stirring to coat the beef and vegetables evenly. Season with salt and pepper to taste. Cook for an additional 2-3 minutes, allowing flavors to meld.
5. Remove the skillet from heat and let the mixture cool slightly.
6. Spoon the beef mixture into the lettuce cups and garnish with sliced green onions and fresh herbs if desired. Serve with lime wedges on the side.

Variations and Tips:

• For a spicier kick, add a dash of Sriracha or chili paste to the beef mixture.
• You can substitute ground beef with ground turkey, chicken, or even tofu for a vegetarian option.
• Feel free to add other vegetables such as shredded carrots, zucchini, or bean sprouts to the filling for added texture and nutrients.
• To make it more filling, consider serving the lettuce cups with a side of cauliflower rice or a small salad.
• Wrap any leftover filling tightly in a container and refrigerate for up to 3 days; it makes a great topping for salads or as a protein-filled snack.

Ground Beef and Ratatouille

Ground beef and ratatouille is a delightful low-carb dish that combines the rich flavors of seasoned ground beef with the vibrant vegetables of ratatouille. This dish is perfect for anyone looking to enjoy a hearty meal without the carbs, making it ideal for those on a ketogenic or low-carb diet.

With a preparation time of approximately 30 minutes and a cooking time of about 40 minutes, you can put together this nutritious meal relatively quickly and easily.

Ingredients:

• 1 lb ground beef
• 1 medium eggplant, diced
• 1 zucchini, diced
• 1 bell pepper (any color), diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 2 tablespoons olive oil
• Fresh basil or parsley for garnish (optional)

Cooking Instructions:

1. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onions are translucent and fragrant.
2. Add the ground beef to the skillet. Cook until browned, breaking it apart with a spatula as it cooks. Season with salt, pepper, thyme, oregano, and smoked paprika.
3. Once the beef is cooked through, add the diced eggplant, zucchini, and bell pepper to the skillet. Cook for about 5-7 minutes, stirring occasionally until the vegetables are slightly softened.
4. Pour in the can of diced tomatoes, and stir to combine all the ingredients. Lower the heat and let the mixture simmer for about 20-25 minutes, allowing the flavors to meld together.
5. Taste the ratatouille and adjust seasoning if necessary. Remove from heat and serve hot, garnished with fresh basil or parsley if desired.

Variations and Tips:

• For a spicier kick, add some red pepper flakes or diced jalapeños when cooking the onions.
• You can swap out the vegetables according to your preference or what is in season—try adding mushrooms or spinach for different flavors and textures.
• If you prefer a slightly thicker sauce, let the ratatouille simmer for an additional 10 minutes.
• Serve over cauliflower rice for an extra low-carb meal or on its own for a satisfying dish.
• Store any leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for longer storage. Reheat thoroughly before serving.

Savory Beef and Green Bean Stir-Fry

Savory Beef and Green Bean Stir-Fry is a quick and delicious low-carb dish that is perfect for anyone looking to enjoy a satisfying meal without the added carbohydrates. This recipe is ideal for busy weeknights, as it can be prepared in just 20 minutes, making it a great option for families or individuals seeking to maintain a healthy lifestyle.

The combination of flavorful ground beef and crisp green beans comes together in a mouthwatering stir-fry that is sure to delight your taste buds while keeping your carb count low.

Ingredients:

• 1 pound ground beef
• 2 cups fresh green beans, trimmed and cut into 2-inch pieces
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 1 inch ginger, minced
• 2 tablespoons soy sauce (or coconut aminos for a lower sodium option)
• 1 tablespoon sesame oil
• 1 teaspoon red pepper flakes (optional)
• Salt and pepper to taste
• Chopped green onions for garnish (optional)

Cooking Instructions:

1. In a large skillet or wok, heat the olive oil over medium-high heat.
2. Add the ground beef to the skillet and cook until browned, breaking it apart with a spatula as it cooks (about 5-7 minutes). Drain excess fat if necessary.
3. Once the beef is cooked, add the minced garlic and ginger. Stir well and sauté for an additional 1-2 minutes until fragrant.
4. Add the green beans to the skillet and stir-fry them for about 3-4 minutes, until they are bright green and tender-crisp.
5. Pour the soy sauce and sesame oil over the beef and green beans. Add red pepper flakes (if using) and mix well to coat everything evenly.
6. Season with salt and pepper to taste. Continue to cook for another 2 minutes, allowing the flavors to meld.
7. Remove from heat and garnish with chopped green onions, if desired. Serve hot.

Variations and Tips:

• For added color and nutrition, consider tossing in other vegetables like bell peppers or broccoli florets during the stir-fry process.
• To switch up the flavor profile, try adding different sauces such as teriyaki or a homemade low-carb sauce made from blended chili and garlic.
• For a heartier option, serve the stir-fry over cauliflower rice or alongside a simple salad.
• Adjust the spice level by increasing or decreasing the amount of red pepper flakes or adding a dash of sriracha.
• Leftovers can be stored in an airtight container in the refrigerator for up to three days and can easily be reheated for lunch or dinner.

Cheesy Taco Beef Skillet

The Cheesy Taco Beef Skillet is a quick and flavorful dish that combines ground beef, zesty taco seasoning, and a melty cheese topping. This one-pan meal is perfect for busy weeknights and is an excellent choice for anyone following a low-carb diet. It takes about 30 minutes to prepare and cook, making it an ideal option for families and those looking for a satisfying and tasty dinner.

Ingredients:

• 1 pound ground beef
• 1 tablespoon olive oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 bell pepper, diced (any color)
• 2 teaspoons taco seasoning (store-bought or homemade)
• 1 can (14.5 ounces) diced tomatoes, drained
• 1 cup shredded cheese (cheddar or Mexican blend)
• Salt and pepper, to taste
• Green onions, chopped (for garnish)
• Sour cream (optional for serving)

Cooking Steps:

1. In a large skillet, heat the olive oil over medium heat. Add the diced onion and bell pepper, cooking until softened, about 3-4 minutes.
2. Add the minced garlic and ground beef to the skillet. Cook until the beef is browned and fully cooked, breaking it apart with a spatula (approximately 5-7 minutes). Drain any excess fat if necessary.
3. Stir in the taco seasoning and drained diced tomatoes. Mix well and let it simmer for another 5 minutes, allowing the flavors to meld.
4. Reduce the heat to low and sprinkle the shredded cheese on top. Cover the skillet with a lid and let it sit for about 3-4 minutes, or until the cheese is melted and bubbly.
5. Season with salt and pepper to taste. Serve hot, garnished with chopped green onions and a dollop of sour cream if desired.

Variations and Tips:

• For added vegetables, you can include zucchini, mushrooms, or spinach during the cooking process.
• If you prefer a spicier dish, add diced jalapeños or a pinch of cayenne pepper when cooking the beef.
• Substitute ground turkey or chicken for a leaner option.
• This dish pairs well with a side salad for a complete low-carb meal.
• Leftovers can be stored in an airtight container in the refrigerator for up to three days. Reheat on the stove or in the microwave before serving.

Ground Beef Quiche With Almond Flour Crust

Ground Beef Quiche with Almond Flour Crust is a delicious and satisfying low-carb dish that combines the rich flavors of seasoned ground beef with creamy eggs, all encased in a nutty, gluten-free almond flour crust. This recipe is perfect for anyone following a low-carb or ketogenic diet, or for anyone looking to enjoy a hearty meal packed with protein.

Preparation time is about 15 minutes, with a total cooking time of 45 minutes, making it an excellent option for brunch or a quick weeknight dinner.

Ingredients:

• 1 ½ cups almond flour
• ¼ cup butter, melted
• 1 large egg
• ½ teaspoon salt
• 1 pound ground beef
• 1 small onion, diced
• 2 cloves garlic, minced
• 4 large eggs
• 1 cup heavy cream
• 1 cup shredded cheese (cheddar or your choice)
• ½ teaspoon black pepper
• ½ teaspoon paprika
• Fresh herbs (optional, for garnish)

Cooking Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C).

2. Make the Almond Flour Crust: In a mixing bowl, combine the almond flour, melted butter, egg, and salt. Mix well until a dough forms. Press the dough into the bottom and up the sides of a 9-inch pie dish or quiche pan evenly.

Poke a few holes in the bottom with a fork to prevent bubbling.

3. Pre-bake the Crust: Place the crust in the preheated oven and bake for about 10 minutes or until lightly golden.

Remove and set aside to cool slightly.

4. Cook the Ground Beef: In a large skillet over medium heat, add the ground beef, diced onion, and minced garlic.

Cook until the beef is browned and the onions are translucent, about 5-7 minutes.

Drain excess grease if necessary, and season with salt, pepper, and paprika.

5. Prepare Egg Mixture: In a separate bowl, whisk together the eggs and heavy cream until combined.

Stir in the shredded cheese.

6. Assemble the Quiche: Spread the cooked beef mixture evenly over the pre-baked crust.

Pour the egg and cream mixture on top of the beef, making sure it's evenly distributed.

7. Bake: Bake the quiche in the oven for another 30 minutes or until the egg is set and the top is golden brown.

8. Cool and Serve: Let the quiche cool for about 10 minutes before slicing.

Garnish with fresh herbs if desired.

Variations and Tips:

• Vegetable Add-ins: Feel free to add sautéed bell peppers, spinach, or mushrooms for additional flavor and nutrients.
• Cheese Swap: Experiment with different cheeses like mozzarella, feta, or goat cheese for a unique taste.
• Spice It Up: Add chopped jalapeños or red pepper flakes to the beef mixture for a spicy kick.
• Storage: Store leftover quiche in the refrigerator for up to 3 days.

It can also be frozen for up to a month; reheat in the oven before serving.

Enjoy your hearty Ground Beef Quiche, perfect for any low-carb lifestyle!

Spaghetti Squash With Bolognese Sauce

Spaghetti Squash with Bolognese Sauce is a versatile, low-carb dish that serves as a nutritious alternative to traditional pasta. This hearty meal is perfect for families, meal prep enthusiasts, or anyone looking to reduce their carb intake while still enjoying a classic Italian flavor.

With a preparation time of about 15 minutes and a cooking time of 40 minutes, you can have this dish ready in under an hour, making it an excellent option for a weeknight dinner.

Ingredients

• 1 medium spaghetti squash
• 1 lb ground beef (or ground turkey for a leaner option)
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 can (15 oz) crushed tomatoes
• 2 tbsp tomato paste
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and pepper to taste
• Olive oil for cooking
• Fresh parsley or basil for garnish (optional)
• Grated Parmesan cheese (optional)

Cooking Steps

1. Prepare the Spaghetti Squash: Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds.

Brush the insides with a little olive oil, and season with salt and pepper. Place the halves cut-side down on a baking sheet and roast in the preheated oven for about 30-40 minutes, or until fork-tender.

2. Make the Bolognese Sauce: While the squash is roasting, heat a tablespoon of olive oil in a large skillet over medium heat.

Add the diced onion and sauté until translucent. Add the minced garlic and ground beef, cooking until the meat is browned and cooked through. Drain excess fat if necessary.

3. Combine Ingredients: Stir in the crushed tomatoes, tomato paste, dried oregano, dried basil, salt, and pepper.

Allow the mixture to simmer for about 10-15 minutes, stirring occasionally, to meld the flavors together.

4. Final Steps: Once the spaghetti squash is ready, use a fork to scrape the insides, creating spaghetti-like strands.

Serve the Bolognese sauce over the warm spaghetti squash, garnishing with fresh parsley or basil and freshly grated Parmesan cheese if desired.

Variations and Tips

• Vegetarian Option: Substitute ground beef with plant-based meat alternatives or chopped mushrooms for a flavorful vegetarian version of the Bolognese sauce.
• Spices: Feel free to add red pepper flakes for heat or other herbs you enjoy, such as thyme or rosemary, for additional flavor.
• Prepare Ahead: You can make the Bolognese sauce ahead of time and store it in the refrigerator for up to 3 days or freeze it for longer storage.
• Serving Idea: Pair the spaghetti squash and Bolognese with a fresh green salad for a complete meal.

Beefy Stuffed Cabbage Rolls

Beefy stuffed cabbage rolls are a hearty and satisfying dish that brings together flavorful ground beef and aromatic vegetables all wrapped in tender cabbage leaves. This low-carb recipe is perfect for those following a ketogenic diet or anyone looking to enjoy a delicious meal without the extra carbs.

With a preparation time of roughly 30 minutes and a cooking time of about an hour, this dish serves as a great weeknight dinner option for families or meal prepping for the week ahead.

Ingredients:

• 1 large head of green cabbage
• 1 pound ground beef (80/20)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup cauliflower rice
• 1 cup grated cheese (cheddar or mozzarella)
• 1 can (15 oz) diced tomatoes (with juices)
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Cooking Steps:

1. Begin by preheating your oven to 350°F (175°C).
2. Bring a large pot of water to a boil. Carefully remove the core from the cabbage head and immerse the head in the boiling water for 2-3 minutes, or until the leaves are pliable. Remove and let it cool. Carefully peel off 8-10 individual leaves.
3. In a skillet over medium heat, sauté the chopped onion and minced garlic until they are softened and fragrant, about 3-5 minutes.
4. In a large mixing bowl, combine the ground beef, sautéed onions and garlic, cauliflower rice, half of the grated cheese, diced tomatoes, Worcestershire sauce, Italian seasoning, salt, and pepper. Mix until just combined.
5. Take a cabbage leaf and place a generous amount of the beef mixture at the base. Fold in the sides and roll it up tightly. Repeat with all cabbage leaves and beef mixture.
6. Place the stuffed cabbage rolls seam-side down in a baking dish. Pour any remaining diced tomatoes over the top and sprinkle with the remaining cheese.
7. Cover the dish with aluminum foil and bake for 45 minutes. Remove the foil and bake for an additional 15 minutes, or until the rolls are hot and the cheese is bubbly.
8. Garnish with fresh parsley, if desired, and serve hot.

Variations and Tips:

• To add additional flavor, consider adding some chopped bell peppers or mushrooms to the filling.
• For a vegetarian option, substitute the ground beef with a mix of quinoa, black beans, and additional vegetables.
• You can make these rolls ahead of time and freeze them before baking; just add an extra 10-15 minutes to the cooking time when baking them from frozen.
• Experiment with different types of cheese like feta or goat cheese for a unique flavor twist.

Low-Carb Beef and Cheese Quesadillas

Low-Carb Beef and Cheese Quesadillas are a delicious and satisfying twist on a classic favorite, ideal for anyone following a low-carb or keto diet. With a prep time of just 15 minutes and a cook time of about 10 minutes, these quesadillas offer a quick and easy meal option that doesn't compromise on flavor. Packed with seasoned ground beef and melty cheese, they are perfect for lunch, dinner, or a low-carb snack any time of day.

Ingredients:

• 1 lb ground beef
• 1 cup shredded cheddar cheese
• 1 cup shredded mozzarella cheese
• 1 small onion, diced
• 1 teaspoon garlic powder
• 1 teaspoon chili powder
• 1 teaspoon cumin
• Salt and pepper, to taste
• 4 large low-carb tortillas
• Olive oil or cooking spray (for frying)
• Optional toppings: sour cream, salsa, sliced jalapeños, guacamole

Cooking Steps:

1. Cook the Beef: In a large skillet over medium heat, add the diced onion and sauté until translucent.

Add the ground beef, breaking it apart with a spatula. Season with garlic powder, chili powder, cumin, salt, and pepper. Cook until the beef is browned and cooked through, about 6-8 minutes. Drain excess fat if necessary.

2. Assemble the Quesadillas: On one half of each low-carb tortilla, layer about 1/4 cup of seasoned ground beef followed by a mixture of shredded cheddar and mozzarella cheese.

Fold the tortilla in half to cover the filling.

3. Cook the Quesadillas: In the same skillet, add a light drizzle of olive oil or spray with cooking spray.

Place the folded quesadilla in the skillet and cook for about 2-3 minutes on each side, or until golden brown and the cheese is melted.

Repeat with remaining quesadillas.

4. Serve: Remove from the skillet and let rest for a minute.

Slice into wedges and serve warm with optional toppings like sour cream, salsa, jalapeños, or guacamole.

Variations and Tips:

• Vegetarian Option: Replace ground beef with riced cauliflower or black beans for a vegetarian version.
• Spice it Up: Add diced bell peppers or chopped green chiles to the ground beef mixture for extra flavor.
• Cheese Alternatives: Experiment with different types of cheese such as pepper jack for a spicy twist or feta for a tangy flavor.
• Make it Crispy: For a crunchier texture, bake the quesadillas in the oven after assembling, at 375°F (190°C) for about 10-12 minutes until crispy.
• Meal Prep: These quesadillas can be made ahead of time, stored in the refrigerator, and reheated in a skillet for a quick meal option on busy days.