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Easy and Delicious Ground Beef Lunch Meal Prep Ideas for Busy Weekdays

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Learn how to make delicious ground beef lunch meal prep. Easy recipe with step-by-step instructions.

Ingredients

Scale

  • 1 pound ground beef (80/20 for flavor, or leaner if you prefer)
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup bell peppers, diced (red, green, or yellow for color and sweetness)
  • 1 cup cherry tomatoes, halved
  • 1 cup cooked brown rice or quinoa
  • 1 cup black beans, rinsed and drained (optional, for extra fiber and protein)
  • 2 teaspoons smoked paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • Salt and black pepper, to taste
  • 2 tablespoons olive oil or bacon drippings for richness (Mama Lu would agree on the drippings)
  • Fresh parsley or cilantro for garnish (optional)

Substitution suggestions: If you want to switch up the grains, wild rice or couscous work beautifully. For a vegetarian twist, swap ground beef with crumbled tempeh or lentils, and adjust seasoning accordingly.

Instructions

  1. Heat a large skillet over medium heat and add the olive oil or bacon drippings. When shimmering, toss in the chopped onions and sauté until translucent and soft, about 5 minutes. This step always reminds me of Mama Lu patiently stirring her pot roast onions, coaxing out their sweetness.
  2. Add the minced garlic and cook for another 30 seconds until fragrant. Don’t rush this part—it’s the quiet aroma that sets the tone, much like a whispered story on the porch swing.
  3. Increase the heat to medium-high and add the ground beef. Break it up with your spatula and cook, stirring occasionally, until browned and cooked through, about 7-8 minutes. If you notice excess fat, you can drain it off, but I often leave a little for flavor—just like Mama Lu’s cooking, where richness meant comfort.
  4. Season the beef with smoked paprika, cumin, oregano, salt, and pepper. Stir well to combine, letting the spices toast slightly in the pan for deeper flavor.
  5. Mix in the diced bell peppers and cherry tomatoes. Cook for another 5 minutes until the peppers soften but still hold a bit of crunch. I like the burst of color here—it’s like a small celebration on the plate, reminding me of the wild blackberries Mama Lu would pick for jam.
  6. Stir in the cooked rice or quinoa and black beans if using. Cook for 2-3 minutes until everything is warmed through and flavors meld. This step brings it all together, much like gathering the family around the table.
  7. Remove from heat and taste. Adjust seasoning with more salt or pepper if needed. Sprinkle fresh parsley or cilantro on top for brightness before packing into your meal prep containers.

Find it online: https://claracooking.com/ground-beef-lunch-meal-prep/