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Master Ground Beef Meal Prep Ideas for Easy Delicious Dinners

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

Ingredients

Scale

  • 2 pounds ground beef (85% lean for the best flavor and juiciness; can substitute ground turkey for a lighter option)
  • 1 medium yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1 teaspoon smoked paprika (adds a gentle depth reminiscent of Mama Lu’s slow-cooked roasts)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder (optional, for a subtle kick)
  • Salt and pepper to taste (Mama Lu always said, “Don’t be shy with salt—it’s the soul of the dish.”)
  • 2 tablespoons olive oil or rendered bacon fat (if you want to lean into those rustic mountain flavors)
  • 1/2 cup beef broth or water (to keep the beef juicy and tender during cooking)
  • Fresh parsley or cilantro for garnish (optional)

Instructions

  1. Heat a large skillet over medium heat and add the olive oil or bacon fat. This step reminds me of the mornings in Mama Lu’s kitchen, where the smell of sizzling fat was the first sign that something good was coming.
  2. Add the chopped onion and sauté for about 5 minutes, stirring occasionally, until the onions turn soft and translucent. It’s those little moments — like the slow softening of onions — that build the base of flavor.
  3. Stir in the minced garlic and cook for another 30 seconds until fragrant. Be careful not to burn it; garlic can turn bitter quickly, and Mama Lu always warned me to watch it closely.
  4. Increase the heat to medium-high and add the ground beef to the skillet. Use a wooden spoon or spatula to break the meat into small crumbles as it cooks. Brown the beef for about 7-10 minutes, stirring occasionally, until no pink remains and the meat starts to caramelize.
  5. Sprinkle the smoked paprika, oregano, cumin, chili powder (if using), salt, and pepper over the beef. Stir well to combine all those flavors, letting the spices toast slightly in the heat for about 1-2 minutes. This step is where the dish begins to sing — just like Mama Lu’s secret touch with her Sunday roasts.
  6. Pour in the beef broth or water to keep the mixture moist and simmer gently for 5 minutes, allowing the flavors to meld and the liquid to reduce slightly. I remember Mama Lu’s pot roast bubbling low and slow for hours — this is a small nod to that tradition.
  7. Remove the skillet from heat and let the beef cool for a few minutes. Taste and adjust seasoning if needed.
  8. Divide the cooked ground beef into four or five airtight containers for the week. Sprinkle with fresh parsley or cilantro if you like a burst of color and freshness.

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