27 Easy Crockpot Ground Beef Recipes

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Crockpot Pinto Beans

Southern Crock Pot Pinto Beans With Sausage (Easy Slow Cooker Recipe) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT480M · Total: PT498M · Yield: [’12’]

Deliciously meaty and creamy – Southern cooking at it’s best. These crock pot pinto beans are a meal all unto itself.

Ingredients

• 1 Pound Dried Pinto Beans
• 1 Pound Ground Meat
• 1 Each Sweet Onions (diced)
• 1 Each Green Bell Pepper (diced)
• 1 Rib Celery (diced)
• 3 Cloves Garlic (minced)
• 1 Pound Smoked Sausage
• 1 Link Andouille Sausage
• 3 Each Bay Leaves
• 1 Tablespoon Creole Seasoning (or Cajun seasoning)
• 1 Tablespoon Onion Powder
• 1 Tablespoon Garlic Powder
• 2 teaspoon Dried Thyme (dried)
• 5 Cups Chicken Broth
• Salt and Pepper to taste

Instructions

1. Soak Pinto Beans in a few cups of water overnight in water, they should double in size and be tender beans.
2. Brown ground meat in a skillet, drain and add to crock pot
3. Chop all vegetables, add to crock pot
4. Add remaining ingredients, including chicken broth.
5. Stir until mixed well.
6. Cover and cook on low for 8 hours.
7. Serve over rice.

2. Ground Beef Casserole

Crockpot Ground Beef Casserole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT380M · Total: PT385M · Yield: [‘8’, ‘8 servings’]

Using simple ingredients that provide flavorful results, this cheesy pasta and ground beef casserole is definitely one you’ll want to keep in the dinner rotation!

Ingredients

• 1 lb ground beef (browned and drained)
• 1/4 tsp red pepper flakes
• 1 tsp steak seasoning
• 1 1/2 tsp dried oregano
• 2 tsp chili powder
• 1 cup onion (diced)
• 1/2 cup orange bell pepper (diced)
• 16 oz tomato sauce
• 10 oz can of Red Gold Diced Tomatoes and Green Chiles
• 2 cups frozen corn
• 2 oz cream cheese
• 2 1/2 cups beef broth
• 2 cups Mexican cheese blend
• 16 oz macaroni pasta

Instructions

1. In a skillet over medium heat brown the ground beef. Drain beef.
2. Place drained ground beef in the bottom of the crockpot.
3. Add seasonings on top of the ground beef.
4. Add orange pepper, onion, tomato sauce, diced tomatoes and green chilies, frozen corn, cream cheese, 1 cup of Mexican cheese, and beef broth.
5. Stir to combine. Place lid on crockpot and cook on low for 6 hours.
6. After the time is up, add the uncooked pasta to the crockpot and mix to combine.
7. Allow pasta to cook for 20 minutes.
8. Add remaining 1 cup of cheese, recover, and allow the cheese to melt.
9. Top with chopped green onions. Enjoy!

3. Low Carb Taco Casserole

Keto Taco Casserole (Crock Pot Or Oven) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT135M · Total: PT140M · Yield: [‘6’, ‘6 servings’]

Low carb keto taco casserole is loaded with hearty taco meat, tender veggies, melty cheese & fresh toppings. Make it in the Crock Pot or oven!

Ingredients

• 1 tbsp Avocado oil
• 2 lb Ground beef
• 3/4 cup Water
• 1/4 cup Taco seasoning
• 2 large Bell peppers ((diced; use orange or yellow for color variety))
• 1/4 large Onion ((diced))
• 2 10-oz cans Diced tomatoes with green chilies ((drained very well – push down when draining; see note on less spicy alternative*))
• 1 cup Cheddar cheese
• Iceberg lettuce ((shredded))
• Fresh tomatoes ((diced))
• Avocados ((cubed))
• Fresh cilantro ((chopped))
• Sour cream

Instructions Crock Pot Instructions:

1. In a large saute pan, heat avocado oil over medium-high heat. Add the ground beef. Cook, breaking apart with a spatula, for 8-10 minutes, until browned.
2. Add the water and taco seasoning. Bring to a boil, then simmer for a 2-5 minutes, until it thickens and taco meat forms.
3. Transfer the beef to the Crock Pot. Add the diced peppers, onions, and drained diced tomatoes with green chiles. Mix everything together.
4. Cover the slow cooker with the lid and cook for 4 hours on Low or 2-3 hours on High.
5. Right before serving, stir the casserole. (You can spoon out any excess liquid that may have accumulated, but there shouldn’t be much if you drained the tomatoes well.) Set the Crock Pot to High and sprinkle shredded cheese on top. Cover and cook for about 5 minutes, until the cheese melts.
6. Top the casserole with any toppings you like, such as lettuce, tomatoes, avocados and/or cilantro.

Oven Instructions:

1. Preheat the oven to 375 degrees F (190 degrees C).
2. In a large saute pan, heat avocado oil over medium-high heat. Add the ground beef. Cook, breaking apart with a spatula, for 8-10 minutes, until browned.
3. Add the water and taco seasoning. Bring to a boil, then simmer for a 2-5 minutes, until it thickens and taco meat forms.
4. Transfer the beef to a large baking dish. Add the diced peppers, onions, and drained diced tomatoes with green chiles. Mix everything together. Sprinkle shredded cheese on top.
5. Bake keto taco casserole for 20-30 minutes, until hot and bubbly. The peppers should be soft.
6. Remove from the oven and top the casserole with any toppings you like, such as lettuce, tomatoes, avocados and/or cilantro.

4. Slow Cooker Bolognese

Slow Cooker Bolognese is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 1 carrot, finely chopped
• 1 celery stalk, finely chopped
• 2 garlic cloves, minced
• 1 pound (450 g) ground beef (85/15)
• 1 can (14 oz/400 g) crushed tomatoes
• 1/2 cup red wine
• 1 cup beef or chicken stock
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/2 teaspoon salt, plus more to taste
• 1/4 teaspoon black pepper, plus more to taste
• Optional: pinch red pepper flakes

Instructions

1. 1. Heat olive oil in a skillet over medium heat and sauté onion, carrot, and celery until softened, about 5–7 minutes.
2. 2. Add garlic and cook 1 minute more.
3. 3. Add ground beef and cook until browned, breaking it up as it cooks.
4. 4. Stir in tomato paste and cook 1–2 minutes to deepen flavor.
5. 5. Add crushed tomatoes, wine, stock, oregano, thyme, red pepper flakes (if using); season with salt and pepper.
6. 6. Transfer mixture to the slow cooker; cook on low 6–8 hours or on high 3–4 hours.
7. 7. Taste and adjust seasoning; serve over pasta with grated parmesan if desired.

5. Spaghetti and Meatballs

Spaghetti and Meatballs Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT25M · Cook: PT45M · Total: PT70M · Yield: [‘8’, ‘8 people’]

Homemade Spaghetti and Meatballs is an easy Italian dinner idea that you can make on the stove top or in the Crock Pot. Use my homemade marinara sauce recipe, or jar sauce for an easy shortcut!

Ingredients

• 4 tablespoons olive oil (divided (1 and 3))
• ½ cup flour (to dredge the meatballs)
• ½ cup yellow onion (finely diced)
• 4 cloves garlic (minced)
• 2 Eggs (whisked)
• ½ cup Half and half (can sub milk)
• 2 teaspoons Worcestershire sauce
• 1 ¼ cup Crushed Ritz Crackers (can sub Italian breadcrumbs)
• ¼ cup Parmesan cheese
• ¼ cup fresh parsley (roughly chopped)
• 1 teaspoon Italian seasoning
• 1 teaspoon mustard powder
• 1 teaspoon Salt
• ½ teaspoon Pepper
• 1 lb. ground beef (85% or 90% lean)
• ½ lb. ground Italian sausage (sweet or mild)
• ½ lb. ground pork
• 2 (28 oz.) jars marinara sauce (see notes)
• 1 lb. spaghetti
• Fresh parsley or basil
• Parmesan cheese

Instructions Assemble and Brown the Meatballs

1. Heat 1 tablespoon olive oil in a large pot over medium heat. Add the onions and sauté for 4 minutes. Add the garlic and cook for 1 more minute. Remove and let cool.
2. Combine the whisked eggs, half and half, and Worcestershire sauce in a large bowl. Add the crushed Ritz crackers and stir for 1-2 minutes. This is called a “panade” and will make the meatballs super flavorful and tender. Add Parmesan cheese, parsley, Italian seasoning, mustard powder, salt, pepper, and cooled onions/garlic and stir to combine.
3. Add the ground beef, sausage, and pork and gently work the meat until evenly combined. (Don’t overwork the meat, this can make the meatballs tough.)
4. Roll into 1 ½-inch meatballs. (Pro Tip: Coat your hands in a little olive oil to make rolling easier, the meat won’t stick to your hands as much.)
5. Refrigerate for 10-15 minutes to firm up the meatballs. Then give them each one more roll to smooth them out.
6. Add the flour on a large plate and roll each meatball in it to lightly coat the outside. This helps it stay together during cooking.
7. Heat remaining 3 tablespoons olive oil over medium heat in the same pot that you cooked the onions in. Brown the meatballs in batches, leave plenty of space around them so that you can easily roll them to brown on each side. Brown for 1 ½ minutes per side, about 5-6 minutes total. Set aside on a plate once browned.

Simmer the Meatballs in Sauce

1. Carefully wipe off any black bits that may be in the pot but leave the brown remnants as this will make the sauce more flavorful.
2. Add the sauce to the pot. The sauce will thicken and reduce during cooking so I recommend adding about ¼ cup water as well so that the sauce doesn’t get overly thick. You can do this now or later as you judge the consistency.
3. Add the meatballs. Let them simmer over medium heat for 30 minutes.

Cook the Pasta

1. Bring a large pot of salted pasta water to a boil and cook the spaghetti according to package instructions. Drain and return to the warm pot. Ladle the spaghetti and meatballs over the spaghetti and use kitchen tongs to gently toss to combine.
2. Garnish with fresh parsley/basil and serve with Parmesan cheese and cheesy garlic bread.

6. Taco Soup

Taco Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT40M · Total: PT50M · Yield: [‘4’, ‘4 2 cup servings’]

The best easy Taco Soup Recipe! Make it in the crock pot, instant pot or on the stove. Perfect for a quick healthy dinner!

Ingredients

• 1 teaspoon olive oil
• 1 lb ground beef
• 1 cup onion (chopped (1 medium onion)
• ½ tablespoon garlic (minced (about 4 cloves))
• 1 14 oz can diced tomatoes with green chiles
• 1 quart beef broth (low or no salt)
• 1 teaspoon paprika
• ½ teaspoon black pepper
• 1 teaspoon chili powder
• ½ teaspoon cumin
• 1 can black beans (drained & rinsed)
• 1 can pinto beans (drained & rinsed)
• 1 cup frozen corn (thawed)

Instructions Stovetop Instructions

1. In a soup pot, heat olive oil. Brown beef, onions and garlic for 10-12 minutes until cooked.
2. Add in tomatoes, broth, spices, beans and corn.
3. Stir together. Bring to a boil, then reduce to a simmer for 30 minutes to an hour.

Crockpot Instructions:

1. In a large pan, heat olive oil. Brown beef, onions and garlic for 10-12 minutes until cooked.
2. Add beef/onion/garlic mixture to the crockpot with tomatoes, broth, spices, beans and corn.
3. Stir together. Cook on low for 6-8 hours or high for 3-4.

Instant Pot Instructions.

1. Set instant pot to Sauté for 12 minutes. Brown beef, onions and garlic for 10-12 minutes until cooked. Make sure to scrape up any browned bits to avoid a burn notice.
2. Add in tomatoes, broth, spices, beans and corn.
3. Stir together. Cover and set the instant pot to sealing, Manual Pressure for 6 minutes.
4. It will take about 10 minutes for the instant pot to come to pressure.
5. Once cooked, quick release the pressure. Stir & enjoy!
6. *note: I find that the instant pot can make cooked beans very mushy. You may want to omit the beans and add them in after the soup has finished cooking.

7. Italian Hamburger Soup

Slow Cooker Italian Hamburger Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT240M · Total: PT255M · Yield: [‘8’, ‘8 servings’]

Ground beef combined with diced tomatoes and savory Italian herbs all combined for a heavenly slow cooker soup recipe.

Ingredients

• 1 lb Ground Beef
• 2 TBS olive oil
• 1 small onion diced
• 3 stalks of celery diced
• 2 15 oz cans Diced Italian tomatoes
• 2 15 oz cans mixed vegetables
• 1 TBS minced garlic
• 8 cups Vegetable Stock
• 4 beef bouillon cubes
• 1 heaping TBS dried basil
• 1 tsp garlic powder
• 2 bay leaves
• salt and pepper to taste

Instructions

1. In a skillet over medium heat add olive oil. Once olive oil is hot, add onion and celery.
2. Cook onion and celery until it becomes soft and translucent, add minced garlic. Cook for an additional minute. Remove from skillet and add to slow cooker.
3. In the same skillet, add ground beef and cook until brown and crumbly.
4. Remove and add to the slow cooker.
5. Stir in the remaining ingredients.
6. Cook on low for 4-6 hours.

8. Hamburger Stew

Hamburger Stew Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT30M · Total: PT45M · Yield: [‘6’, ‘6 people’]

Learn how to make the best Hamburger Stew Recipe! This ground beef stew can be made in the instant pot, crockpot, or on the stove for dinner.

Ingredients

• 1 tablespoon olive oil
• 1 1/2 pounds ground beef
• 1 cup onion (chopped (one medium onion))
• 1 tablespoon minced garlic (3 cloves)
• 2 cups carrots (peeled and chopped)
• 2 cups potatoes (peeled and cut into small cubes)
• 1 tablespoon coconut aminos (or soy sauce)
• 1 teaspoon dried oregano
• ½ teaspoon dried parsley
• ¼ teaspoon black pepper
• 1 teaspoon Worcestershire sauce
• 1 28 oz can petite diced tomatoes
• 1 cup beef broth
• 1 ½ tablespoon cornstarch (omit if paleo/Whole30)
• ¼ cup water
• ¾ cup frozen peas (defrosted)

Instructions Instant Pot Instructions

1. Select Sauté on the instant pot and add the oil. Once the oil is hot, add ground beef, onion, and garlic. Cook for 10 minutes until ground beef starts to brown and the onion is softened. Make sure to scrape up any browned bits off the bottom of the pot to avoid a burn notice
2. Cancel Sauté mode and add the rest of ingredients except for the cornstarch, water and peas. Stir until combined. Close the lid and set the valve to Sealing
3. Select ‘High Pressure’ for 8 minutes. (It will take about 20 minutes for the pressure to rise and start cooking. Tip: Microwave your broth to speed up the cook time.)
4. Once the stew has cooked, do a quick release on the vent.
5. Select Sauté mode and bring to boil. While the stew boils, in a small bowl, mix the cornstarch with water and add to the stew. Once the stew is boiling, cancel sauté mode.
6. Add the peas and stir until combined.

Stovetop Instructions

1. In a large pot over medium-high heat, add olive oil. Once the oil is hot, add ground beef, onion, and garlic. Cook for 10 minutes until ground beef starts to brown and the onion is softened.
2. Add the rest of the ingredients to the pot except for the cornstarch, water and peas. Stir until combined. Bring to a boil.
3. Reduce the heat and simmer for 30 minutes.
4. Once cooked, in a small bowl, mix the cornstarch with water and add to the stew.
5. Bring to boil; once the stew is boiling, reduce heat and simmer for 5 to 8 minutes.
6. Add the peas and stir until combined.

Crockpot Instructions

1. In a large pot over medium-high heat, add olive oil. Once the oil is hot, add ground beef, onion, and garlic. Cook for 10 minutes until ground beef starts to brown and the onion is softened.
2. Add the beef/vegetable mixture to the crockpot base along with the rest of ingredients to the pot except for the cornstarch, water and peas. Stir until combined
3. Cook on low for 6-8 hours or high for 4-6 hours.
4. Optional for thickening: The last hour the stew is cooking, mix cornstarch with water and add to the stew.
5. Turn the crockpot to high.
6. Before serving, add the peas and stir until combined.

9. Gluten-Free Meatloaf

Gluten Free Slow Cooker Meatloaf is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT3H · Total: PT3H10M · Yield: [‘8’, ‘8 servings’]

This gluten free slow cooker meatloaf is moist, flavorful, and comes together with simple pantry ingredients. The crockpot does all the work, so there’s no need to babysit the oven. Top with ketchup and serve for an easy, comforting dinner.

Ingredients

• 3 pounds Ground Beef
• 1 medium Yellow Onion, finely chopped
• 2 Tbsp. Minced Garlic
• 1/2 cup Gluten Free Bread Crumbs
• 1/2 cup Parmesan Cheese, shredded
• 2 large Eggs
• 4 Tbsp. Tomato Paste
• 1 tsp. Sea Salt
• 2 tsp. Dried Basil
• 1 tsp. Coarse Ground Black Pepper
• 1 tsp. Dried Oregano
• 2 tsp. Dried Parsley
• 1/2 cup Ketchup

Instructions

1. In a large mixing bowl mix together the ground beef, onion, garlic, bread crumbs, parmesan cheese, egg, tomato paste, salt, basil, pepper, oregano and parsley until all the ingredients are combined. I use my hands to mix the ingredients together, but you could use a large spoon.
2. Place the ground beef mixture in the pan of your slow cooker and cook on low for 3 to 4 hours.
3. At 2 1/2 hours check the temperature of the meatloaf using a meat thermometer. The finished meatloaf needs to be at least 170 degrees. Cooking time will vary by slow cooker type and size.
4. When the meatloaf is done spread the ketchup over the top before serving.
5. If you made this recipe please leave a star rating and comment below. It helps other readers find this recipe and means so much to me.

10. Mexican Stuffed Peppers

Keto Slow Cooker Mexican Stuffed Peppers is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT195M · Yield: [‘6’]

These keto Mexican stuffed peppers are the perfect set it and forget it dinner for Taco Tuesday, or any day. Cheesy and delicious, they are low-carb and gluten-free.

Ingredients

• 1 pound ground beef
• 1 teaspoon pink salt
• 1/2 teaspoon cracked black pepper
• 2 cups riced cauliflower
• 1 lime (zested and juiced)
• 1 cup salsa
• 1/4 cup fresh cilantro leaves (chopped, plus more for garnish)
• 2 tablespoons Mexican seasoning blend
• 6 ounces cheddar cheese (shredded and divided)
• 6 large bell peppers (tops cut, stemmed, and seeded)
• 1/2 cup sour cream ((optional))

Instructions

1. Lightly coat the inside of a 6-quart slow cooker with olive or avocado oil spray.
2. In a large bowl, combine beef, salt, pepper, cauliflower rice, 1 cup of cheese, lime zest and juice, salsa, cilantro, and Mexican seasoning blend.
3. Spoon the filling into each bell pepper cavity.
4. Place peppers into the slow cooker. Cover and cook on low heat for 3-4 hours or high for 2-3 hours, or until the peppers are tender and the beef is cooked through.
5. Uncover and top with remaining 1/2 cup cheese. Cover and cook on low heat for an additional 10-15 minutes, or until the cheese has melted.
6. Serve immediately, drizzled with sour cream, and topped with chopped cilantro leaves, if desired.

11. Cabbage Roll Soup

Crockpot Cabbage Soup Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘8’, ‘8 people’]

This Crockpot Cabbage Soup is a super easy to make, inexpensive, healthy, delicious recipe that will bring your family back to the kitchen for seconds.

Ingredients

• 2 tbsp Olive Oil
• ½ Onion, chopped
• 4 cloves Garlic, minced
• 1 to 2 lbs Ground Beef
• 2 cans Diced Tomatoes, (two 14.5 ounce cans)
• 6 ounces Tomato Paste
• 4 cups Beef Stock
• 1 head Cabbage, cut up into bite-size pieces
• ½ tsp Onion Powder
• ½ tsp Garlic Powder
• ½ tsp Paprika
• ½ tsp Italian Seasoning
• Salt & Pepper, to taste

Instructions

1. In a skillet, cook olive oil, chopped onions, and minced garlic until onions are translucent.
2. Then, add ground beef and cook, breaking up into small pieces, until cooked through.
3. Drain grease from ground beef mixture and add to a large crockpot.
4. Add remaining ingredients to crockpot and mix well with a large spoon. Then, set on high for 6 hours. Enjoy!

12. Chilli Con Carne

Chilli Con Carne is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 1 green bell pepper, diced
• 2 garlic cloves, minced
• 1 pound ground beef (or turkey)
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon paprika
• 1/2 teaspoon dried oregano
• 1 can (14 oz) diced tomatoes
• 1 can kidney beans, drained and rinsed
• 1 cup beef broth
• Salt and pepper to taste
• Optional toppings: shredded cheese, sour cream, chopped cilantro

Instructions

1. 1. Heat oil in a pot over medium heat; sauté onion and bell pepper 5 minutes until softened.
2. 2. Add garlic and cook 1 minute.
3. 3. Add ground beef; cook until browned and crumbly.
4. 4. Stir in chili powder, cumin, paprika, oregano; cook 1 minute.
5. 5. Add tomatoes, beans, and broth; bring to a simmer.
6. 6. Reduce heat and simmer 25–30 minutes; season with salt and pepper.
7. 7. Serve with optional toppings as desired.

13. Slow Cooker Meatloaf

Slow Cooker Meatloaf is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 1/2 pounds ground beef
• 1/2 cup breadcrumbs
• 1/4 cup milk
• 1 large egg
• 1 small onion, finely minced
• 2 garlic cloves, minced
• 1/4 cup ketchup
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• For glaze: 1/4 cup ketchup, 1 tablespoon brown sugar, 1 teaspoon Dijon mustard

Instructions

1. 1. In a bowl, combine ground beef, breadcrumbs, milk, egg, onion, garlic, Worcestershire, salt, and pepper; mix until just combined.
2. 2. Shape mixture into a loaf and place in a lightly oiled slow cooker.
3. 3. Whisk glaze ingredients together and brush over the top of the loaf.
4. 4. Cover and cook on low 6–8 hours, or until the internal temperature reaches 160°F (71°C).
5. 5. Let rest 5 minutes, slice, and serve.

14. Unstuffed Pepper Soup

Slow Cooker Unstuffed Pepper Soup Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT360M · Total: PT375M · Yield: [‘6’, ‘6 Servings’]

Slow cooker unstuffed peppers soup is the perfect, easy, one-pot meal that you will want on your dinner table often! This wonderful dish is filled with savory ground beef, flavorful peppers, and tomato-y goodness.

Ingredients

• 1.5 – 2 lbs ground beef (browned, fat drained)
• 1 small onion (chopped)
• 2-3 cups chopped peppers (Red, green, orange or yellow all work )
• 1 20 oz can tomato sauce
• 2 14 oz cans diced tomatoes (canned (roasted garlic and onion flavored works well) )
• 2 cups beef broth
• 2 cups cooked rice
• 1 tbsp minced garlic
• 1 tbsp Worcestershire sauce
• ¼ tsp fresh ground pepper
• fresh cilantro and shredded Monterey Jack cheese for topping (optional)

Instructions

1. Add ground beef, onions, peppers, garlic, Worcestershire sauce, diced tomatoes, and black pepper to slow cooker
2. pour tomato sauce and beef broth over all ingredients and stir to combine.
3. cover and cook on low for 5-7 hours
4. about 30 minutes prior to serving, remove lid and stir in rice. re-cover and allow to cook until it is time to serve.
5. (optional step) When you are ready to serve, spoon in to individual bowls and top with shredded Monterey Jack cheese – allowing cheese to melt on top. Place a piece of fresh cilantro on top for garnish.

15. Slow Cooker Pasta e Fagioli

Lazy Slow Cooker Pasta E Fagioli With Ground Beef is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT480M · Total: PT500M · Yield: [’10’]

Delicious warm and satisfying soup filled with ground beef, pasta and beans. This thick and flavorful soup is a full meal in a bowl!

Ingredients

• 1½ lbs browned ground beef
• 19 oz can red kidney beans, drained
• 15 oz can garbanzo beans, drained
• 2 cups chopped mirepoix (or one small onion, two carrots and 2 large celery stalks)
• 2 14.5 oz cans diced tomatoes with liquid
• 15 oz tomato sauce
• 2 tbsp minced garlic
• 1 tbsp Italian seasoning
• ½ tsp sea salt or kosher salt
• ½ tsp fresh ground pepper
• 6 cups beef stock (or reconstituted base)
• 1-2 sprigs fresh Rosemary (optional)
• 2 pieces parmesan rind (optional) (skip this if you want to keep dairy free)
• 8 oz ditalini or other small pasta

Instructions

1. add browned ground beef, beans, vegetables, tomato sauce, chopped tomato and all seasonings to slow cooker
2. add salt, pepper, Italian seasoning and garlic to slow cooker
3. Place parmesan rind into slow cooker, if using
4. carefully pour beef stock into slow cooker and stir gently to mix
5. lay rosemary sprigs on top of mixture, cover with lid and cook on low for 6-8 hours.
6. 30 minutes prior to serving remove rosemary and add pasta to slow cooker. stir to mix and re-cover until serving.
7. Enjoy!

16. Sloppy Taco Sandwiches

Lazy Slow Cooker Sloppy Taco Sandwich is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT17M · Cook: PT480M · Total: PT497M · Yield: [‘8’, ‘8 sandwiches’]

This delicious crockpot creation is what you get when you cross a sloppy Joe with a Taco! Drippy, gooey and delicious beef filled with that distinctive taco flavoring served in a crusty sub roll and topped with melted cheese!

Ingredients

• 3 lbs browned ground beef
• 10 oz can enchilada sauce
• 3 tbsp taco seasoning (homemade or store bought both work – see below for homemade instructions)
• 16 oz salsa
• 1 tsp minced garlic
• ½ tsp onion powder

Instructions

1. place browned ground beef in slow cooker
2. add enchilada sauce, taco seasoning, salsa, garlic and onion powder
3. stir and allow to cook on low for 8-10 hours
4. Serve on a crusty roll such as a hoagie roll or kaiser roll.
5. optional topping suggestions: sour cream, shredded cheese, diced tomato, diced onion, shredded lettuce.

17. Cabbage Soup with Ground Beef

Beef Cabbage Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT50M · Total: PT55M · Yield: [’14’, ’14 1-cup servings’]

This beef cabbage soup is loaded with hamburger and veggies in a cozy broth. Make it on the stove, in the Crock Pot, or in the Instant Pot!

Ingredients

• 1 tbsp Avocado oil
• 1 large Onion ((chopped))
• 1 lb Ground beef
• 1 tsp Sea salt
• 1/4 tsp Black pepper
• 1 lb Shredded coleslaw mix ((or chopped cabbage))
• 1 15-oz can Diced tomatoes ((with liquid))
• 6 cups Beef bone broth ((or any broth – beef, chicken, or vegetable))
• 1 tbsp Italian seasoning
• 1/2 tsp Garlic powder ((or more if you love garlic))
• 2 medium Bay leaves ((optional))

Instructions Stovetop Instructions:

1. Heat the oil in a Dutch oven or large pot over medium heat. Add the chopped onions. Cook for 5-10 minutes, stirring occasionally, until the onions start to brown.
2. Add the ground beef. Season with sea salt and black pepper. Increase the heat to medium-high. Cook, breaking apart with a spatula, for 8-10 minutes, until the beef is cooked through.
3. Add the cabbage or coleslaw mix, diced tomatoes, bone broth, Italian seasoning, garlic powder, and bay leaves. Stir to combine. Season with more salt and/or pepper to taste.
4. Increase the heat and bring the beef cabbage soup to a boil. Reduce the heat and simmer for 30-60 minutes, until the flavors develop to your liking.

Crock Pot Instructions:

1. Heat the oil in a large saute pan over medium heat. Add the chopped onions. Cook for 5-10 minutes, stirring occasionally, until the onions start to brown.
2. Add the ground beef. Season with sea salt and black pepper. Increase the heat to medium-high. Cook, breaking apart with a spatula, for 8-10 minutes, until the beef is cooked through.
3. Transfer the beef and onion mixture to a Crock Pot. Add the cabbage or coleslaw mix, diced tomatoes, bone broth, Italian seasoning, garlic powder, and bay leaves. Stir to combine. Season with more salt and/or pepper to taste.
4. Cook for 5-6 hours on Low or 2-3 hours on High. Remove the bay leaves before serving.

Instant Pot Instructions:

1. Press the Saute button on the Instant Pot. Add the oil and chopped onions. Cook for 5-10 minutes, stirring occasionally, until the onions start to brown.
2. Add the ground beef. Season with sea salt and black pepper. Increase the saute temperature to “High”. Cook, breaking apart with a spatula, for 8-10 minutes, until the beef is cooked through.
3. Turn off heat. Add the cabbage or coleslaw mix, diced tomatoes, bone broth, Italian seasoning, garlic powder, and bay leaves. Stir to combine. Season with more salt and/or pepper to taste.
4. Cover and seal the Instant Pot. Press the Manual button and adjust the time to 20 minutes. When cooking is complete, let pressure release naturally for 5 minutes, then use quick release. Remove the bay leaves before serving.

18. Homemade Sloppy Joes

Homemade Sloppy Joes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT20M · Total: PT25M · Yield: [‘4’]

It is super easy to make Homemade Sloppy Joes from scratch! This delicious sauce has a perfect blend of sweet, tangy, and savory flavors. You’ll never buy a can of Manwich again!

Ingredients

• 1 Tablespoon olive oil
• 1 lb. ground beef (85% lean)
• ½ yellow onion (diced)
• 3 cloves garlic (minced)
• 8 oz. can tomato sauce
• 2 tablespoons ketchup
• 1 tablespoon packed brown sugar
• 1 tablespoon tomato paste
• 1 tablespoon Worcestershire sauce
• 2 teaspoons yellow mustard
• 2 teaspoons apple cider vinegar
• 2 teaspoons hot sauce (optional*)
• ½ teaspoon kosher salt
• ¼ teaspoon pepper
• 4 Hamburger buns (toasted)

Instructions

1. Add the oil to a large nonstick skillet over high heat.
2. Add the beef but don’t break it apart yet. Allow a dark brown crust to develop on the bottom of the meat, about 4 minutes. This gives it a hamburger-like texture.
3. Flip the beef and allow a crust to develop on the reverse side.
4. Once browned, reduce heat to medium-high.
5. Add the onions and break the beef apart. Allow the beef to finish cooking through. Drain any excess grease if necessary.
6. Add the garlic and cook for 1 minute.
7. Add all remaining ingredients and stir until heated through and thickened slightly. Don’t let the sauce reduce too much, especially if you’re going to reheat leftovers.
8. Serving suggestion: Spread butter over the top and bottom of your burger buns and toast them on a griddle or large skillet prior to serving. This adds nice flavor/texture and prevents the buns from becoming soggy.
9. Serve on buns and top with cheese if desired. Serve with potato wedges!

19. Healthy Cabbage Roll Soup

Healthy Slow Cooker Cabbage Roll Soup (low-carb & keto) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT240M · Total: PT260M · Yield: [‘6’]

For an easy unstuffed cabbage roll soup, this slow cooker recipe is the best. The rich tomato broth with spices flavors the ground beef & cabbage. It has riced cauliflower for a healthy low-carb, keto, paleo, Whole30, and grain-free version that everyone will love.

Ingredients

• 1 pound ground beef
• 1/4 cup onion (chopped)
• 4 cups cabbage (shredded and chopped)
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1 teaspoon sweet paprika
• 1/4 teaspoon cayenne pepper
• 15 ounces tomato sauce
• 1 tablespoon tomato paste
• 4 cups beef broth
• 2 cups riced cauliflower

Instructions

1. Open your packet of ground meat and place it in a medium-sized pot. Add water so that it covers the meat. Turn the heat on medium so that it will slowly simmer. Next, use a wooden spoon or spatula to break it up in the water.
2. Simmer the meat in water on medium heat for 5 minutes, stirring occasionally. Drain and set the meat aside to add to the slow cooker.
3. Cut the cabbage into medium-sized ribbons or shreds. Then chop those into smaller pieces. They should be small enough to fit on a large soup spoon.
4. Dice the onion.
5. If you did not buy cauliflower that is already riced or finely chopped, do that now. The best way to do this is to add cauliflower florets into a food processor. Chop until ground about the size of grains of rice.
6. Once the meat is cooked and the vegetables are chopped, everything is ready to go into the slow cooker. Add the drained meat, spices, onion, cabbage, cauliflower, tomato sauce, tomato paste, and broth. Stir to combine.
7. Set the slow cooker to high for 4 hours.You can also set it for low for 8-10 hours – this works best for when you are cooking this while you are away from home for a full day.
8. Once the timer is up, the soup is ready. The cabbage should be tender and the riced cauliflower should be cooked but not mushy.
9. Ladle into soup bowls. Optional- top with a dollop of sour cream. Enjoy.

20. Saucy Taco Meat

Saucy Crockpot Taco Meat is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT6H · Total: PT6H10M · Yield: 4

This Crockpot Taco Meat is slow cooked to saucy perfection. Not too dry, not too wet and all of the right spices to make taco night something to celebrate. #tacomeat #crockpot #slowcooker #slowcookertacomeat #beef

Ingredients

• 1/2 medium onion; diced
• 2 cloves garlic; minced
• 1/2 tbsp ground chili powder
• 1/2 tsp cumin
• pepper
• 1/2 tbsp ancho chile powder (optional)
• 1 tsp salt
• 1/2 tsp chili flakes
• 1/4 tsp cayenne powder
• 1 tsp dried oregano
• 2 cups salsa
• 1 lb lean ground beef (turkey or chicken would work too)

Instructions

1. Saute the diced onion in olive oil until it softens and becomes translucent.
2. Add the minced garlic, chili powders, cumin, and cayenne and saute for a few more moments, stirring constantly.
3. Remove from heat and scrape the aromatics and spices into the bowl of a crockpot.
4. Stir in the rest of the seasonings (chili flakes, oregano, salt, and pepper.
5. Add ground beef (chicken or turkey) and break it up as much as you can.
6. Pour in the salsa and mix well.
7. Cover and set crockpot on low setting. Cook for 6 hours, stirring occasionally if you can.

21. Fiesta Chili

Southwest Chili Crock Pot recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT6H · Total: PT6H20M · Yield: 8

Southwestern style chili goes together fast and cooks in the slow cooker. Serve this crowd pleasing recipe with toppings like cheese and corn chips for a party.

Ingredients

• 1 ½ pounds lean ground beef
• 1 (15-ounce) can black beans, drained & rinsed
• 1 (15-ounce) can pinto beans, drained & rinsed
• 1 (15-ounce) can yellow corn, drained
• 1 (15-ounce) can Diced Fire Roasted tomatoes
• 1 (10-ounce) can Rotel Mexican Festival tomatoes
• 1 (1-ounce) packet dry Ranch dressing
• 1 (1-ounce) packet dry Taco seasoning
• 1 onion chopped
• 1 or 2 green peppers, chopped
• 23 ounces water (about 1½ cans)

Instructions

1. Brown ground beef in a skillet on the stove over low heat, and drain if needed.
2. Add all ingredients to crock pot along with 1½ cans of water. Cover and cook on high for 4-5 hours, or low for 6-8 hours.

22. Slow Cooker Ground Beef and Pasta

Slow Cooker Ground Beef and Pasta is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 pound ground beef
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 can (28 oz) crushed tomatoes
• 2 cups beef or chicken broth
• 1 teaspoon Italian seasoning
• 8 oz dry short pasta (penne, rotini, or elbow)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup shredded mozzarella cheese or grated Parmesan (for serving, optional)
• Fresh parsley for garnish (optional)

Instructions

1. 1. In a skillet, brown the ground beef with onion and garlic; drain excess fat.
2. 2. Transfer to slow cooker; add crushed tomatoes, broth, Italian seasoning, salt, and pepper.
3. 3. Cover and cook on low 4–6 hours.
4. 4. Add pasta and more broth if needed; stir to combine and cook on high for 15–20 minutes, until pasta is tender.
5. 5. If using cheese, sprinkle on top and allow it to melt before serving; garnish with parsley.

23. Slow Cooker Taco Pasta Bake

Easy Slow Cooker Taco Pasta Bake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT6H · Total: PT6H5M · Yield: 6

This slow cooker taco bake recipe is so good and easy to make. It will be an instant family favorite!

Ingredients

• 1-pound lean ground beef
• 1 small yellow onion diced
• 1 cup diced pepper (I used yellow and orange)
• 2 cloves garlic minced
• 2 tablespoons taco seasoning
• 1 cup salsa or taco sauce
• 3 cups beef stock
• 12 ounces cooked pasta (I used elbow)
• 1/3 cup shredded cheddar cheese
• ½ cup heavy cream or half and half
• Sour cream, fresh cilantro, tomatoes, onions, and/or avocado for garnish/topping

Instructions

1. Spray the slow cooker insert with non-stick cooking spray.
2. Step 1: Add the ground beef to a large frying pan. Cook until the pink is almost gone. Add the onion and garlic. Cook for an additional 2-3 minutes, or until the garlic is fragrant. Add the cooked beef mixture to the slow cooker insert.
3. Step 2:  Add the beef broth and taco seasoning to the slow cooker.
4. Steps 3-4: Add in the peppers, salsa or taco sauce, and cooked pasta to the slow cooker. Stir until combined.
5. Step 5: Cover and secure the kid and set the slow cooker for 2-4 hours on high or 4-6 hours on low.
6. Step 6: Open the slow cooker and add the cream and shredded cheese. Stir to combine everything together. Close the lid for 10 minutes or until the cheese is melted.
7. Serve immediately. Enjoy!

24. Veggie Loaded Beef Chili

Crockpot Veggie Loaded Beef Chili is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT360M · Total: PT375M · Yield: [‘8’, ‘8 people’]

This chili is a great way to get some extra veggies in.

Ingredients

• 1 lb ground beef (lean)
• 1 medium zucchini
• 1 bag baby carrots (about 1 lb (you can also use regular carrots, if desired))
• 1 white onion
• 1 can kidney beans
• 1 can black beans
• 1 can diced tomatoes (about 10 ounces)
• 2 tbsp minced garlic
• 2 tbsp tomato paste
• 1 tbsp chili powder
• 1 tsp cumin
• 1/4 tsp cayenne pepper
• 1 tsp onion powder
• salt and pepper (to taste)
• 1/3 cup water
• oyster crackers
• shredded cheddar
• sour cream
• corn chips
• corn bread
• sliced avocado
• diced onion

Instructions

1. Begin by browning your ground beef in a large skillet.
2. Once the ground beef is browned, drain any excess fat from the skillet and set it aside.
3. Chop your zucchini and carrots into very small pieces.
4. Dice your onion.
5. Add the ground beef, carrots, onion, and zucchini into your crockpot.
6. Rinse and drain your beans well and then add them to the crockpot.
7. Add the diced tomato with their juices in with the mixture.
8. Add all of the remaining ingredients into your crockpot and then stir well.
9. Cook on low for 6 to 8 hours. This recipe can be cooked longer, if needed.

25. Mexican Beef and Rice Casserole

Crock Pot Mexican Casserole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT240M · Total: PT255M · Yield: [‘6’]

This casserole is packed with flavor and loaded with ground beef, corn, black beans, salsa, and rice. Simply brown the beef, then add all ingredients to your slow cooker, turn it on, and let it do its magic!

Ingredients

• 1 pound ground beef (See Recipe Notes)
• 2 cups frozen chopped onion, bell pepper, and celery “seasoning blend” (See Recipe Notes)
• 1 16 oz jar of salsa
• 1 15 oz can of black beans, drained and rinsed
• 1 14.75 oz can of southwest or fiesta corn, drained
• 2 10 oz cans of red enchilada sauce
• 2 tablespoons butter
• 2 tablespoons chili powder
• 1 teaspoon cumin
• 1 teaspoon minced garlic
• 1 teaspoon onion powder
• 1 teaspoon oregano
• 1/2 teaspoon cumin seed
• 1/2 teaspoon black pepper
• 1 cup long grain white rice, uncooked (See Recipe Notes)
• 2 cups water
• 1 lime
• Your favorite toppings of choice: a few drops of fresh lime juice, shredded cheese, avocado, sour cream, greek yogurt, guacamole, lettuce, tomato, etc.

Instructions

1. Brown the ground beef and drain. Add to slow cooker.
2. Add remaining ingredients to the slow cooker. Mix well. Cover and cook on high for 2-1/2 to 3 hours or low for 4-5 hours or until rice is cooked.
3. Top with your favorite items such as a squeeze of fresh lime, chopped cilantro, avocado, shredded cheese, green onions, sour cream, lettuce, tomato, etc.  Eat with tortilla chips or corn chips.

26. Crockpot Spaghetti Casserole

Crockpot Spaghetti is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT250M · Total: PT255M · Yield: [‘6’]

Make a delicious homemade pasta the whole family will love.

Ingredients

• 2 tsp olive oil
• 1 lb (450 g) ground beef
• 6 slices of lean bacon (cut up)
• 2 X 28 oz (1.5l) pasta sauce (1.5l pasta sauce)
• 2 tbsp balsamic vinegar
• 1 tbsp maple syrup
• 1.5 -2 tsp Italian Seasoning
• 10 basil leaves roughly torn
• 8 oz (225g) spaghetti cut into thirds
• 1 cup (125g) shredded mozzarella

Instructions

1. Heat oil in a frying pan / skillet and add beef and bacon and cook until beef is browned. Drain any extra liquid from the meat and add it to the lightly oiled Crockpot insert.
2. Add in the rest of the ingredients up to the spaghetti into your Crockpot and mix.
3. Top with the mozzarella and cover and cook on low for 4-5 hrs. (Check after 4 hrs and if needs extra time then cook for a little longer.)

27. Baked Beans and Ground Beef

Baked Beans with Ground Beef Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT240M · Total: PT260M · Yield: [’12’]

An Easy Slow Cooker Beef and Beans recipe, made with hamburger, bacon and canned beans. Also called Cowboy beans.

Ingredients

• 1 lb lean ground beef
• 1 medium Onion (chopped)
• 1 green Bell Pepper (chopped)
• 4 cans Pork and Beans (approx 60 oz total)
• 3/4 cup Brown Sugar
• 1 tbsp garlic (minced)
• 2 tbsp yellow mustard
• 2 tbsp Worcestershire Sauce
• 2 tbsp apple cider vinegar
• 3/4 cup Ketchup
• 1 cup Barbecue Sauce
• 12 slices Bacon (, chopped)

Instructions

1. Brown ground beef with onion and pepper.
2. Drain ground beef mixture and add to crock pot.
3. Add remaining ingredients except bacon and stir to mix well.
4. Cut bacon strips into quarters and fry until fat is rendered out and bacon is slightly browned.
5. Add bacon pieces to top of crock pot.
6. Cook on low for 3-4 hours.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.