10 Quick Low Carb Ground Beef Recipes You’ll Make on Repeat

By Brandon D / October 6, 2025

Need dinner fast without torpedoing your carbs? Ground beef to the rescue. It’s flavorful, budget-friendly, and cooks in a flash—aka weeknight gold. These 10 quick low carb ground beef recipes are bold, satisfying, and fun to riff on. No limp lettuce or sad diet energy here—just crave-worthy meals that happen to be low carb.

We’re talking skillet meals, bowls, lettuce wraps, and even a sneaky meatza. Short ingredient lists, big flavors, and minimal dishes. Ready to cook smarter (and faster)? Let’s dive in.

1. Cheesy Taco Skillet With Zucchini That Beats Takeout

This is your weeknight hero: taco flavors, melty cheese, and tender zucchini all in one skillet. It’s fast, family-friendly, and the kind of thing you’ll “taste test” a little too much straight from the pan. Serve it with crispy lettuce and a dollop of sour cream and watch it disappear.

Ingredients:

• 1 lb ground beef (85–90% lean)
• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 medium zucchini, quartered and sliced thin
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp dried oregano
• 1/2 tsp kosher salt, plus more to taste
• 1/4 tsp black pepper
• 1/4 cup tomato paste
• 1/2 cup beef broth (low sodium)
• 1 cup shredded cheddar or Mexican blend cheese
• 2 tbsp chopped fresh cilantro (optional)
• To serve: sour cream, sliced jalapeños, iceberg or romaine for scooping

Instructions:

1. Heat olive oil in a large skillet over medium-high heat. Add onion and cook 2–3 minutes until softened. Stir in garlic for 30 seconds.
2. Add ground beef, breaking it up with a spatula. Cook until browned, 5–7 minutes. Drain excess fat if needed.
3. Stir in chili powder, cumin, smoked paprika, oregano, salt, and pepper. Toast spices for 30 seconds.
4. Add zucchini, tomato paste, and beef broth. Stir and simmer 4–5 minutes until zucchini is just tender and sauce thickens.
5. Sprinkle cheese over the top, cover, and cook 1–2 minutes until melted. Finish with cilantro.

Serve with lettuce leaves for scooping, sour cream, and jalapeños. Want it creamier? Stir in 2 tbsp cream cheese at the end. For extra heat, add chipotle powder. Leftovers make epic breakfast with a fried egg—trust me.

2. Greek Gyro-Style Beef Bowls With Lemon Cauliflower Rice

All your favorite gyro vibes without the pita. Bright, tangy, and ultra-fresh, this bowl hits with herbs, garlic, and a cool cucumber yogurt sauce. It’s equally great for meal prep or a quick dinner that feels restaurant-level.

Ingredients:

• 1 lb ground beef
• 1 tbsp olive oil
• 1 tsp dried oregano
• 1/2 tsp ground coriander
• 1/2 tsp garlic powder
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional)
• 1 small red onion, thinly sliced
• 2 cups riced cauliflower
• 1 tbsp butter or ghee
• Zest and juice of 1/2 lemon
• 1/4 cup chopped fresh parsley
• 1/2 English cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup crumbled feta

For the Tzatziki:

• 3/4 cup Greek yogurt (full-fat)
• 1/2 cup grated cucumber, squeezed dry
• 1 small garlic clove, grated
• 1 tbsp olive oil
• 1 tsp lemon juice
• Pinch of salt

Instructions:

1. Make tzatziki: Stir yogurt, grated cucumber, garlic, olive oil, lemon juice, and salt. Chill.
2. Heat olive oil in a skillet over medium-high. Add beef, oregano, coriander, garlic powder, salt, pepper, and red pepper flakes. Cook 5–7 minutes, breaking up, until browned. Add sliced red onion and cook 2 minutes more.
3. In a separate pan, melt butter over medium heat. Add cauliflower rice and cook 3–4 minutes until tender. Stir in lemon zest, lemon juice, and parsley. Season with salt.
4. Assemble bowls: lemon cauli rice, gyro beef, tomatoes, cucumber, feta, and a big spoon of tzatziki.

Finish with extra lemon and olive oil. Add olives if that’s your thing. Meal-prep tip: pack the tzatziki separately so it stays fresh and bright.

3. Korean-Inspired Beef Lettuce Wraps With Quick Pickles

Speedy, savory, and slightly sweet, these lettuce wraps are weeknight dynamite. The beef gets glossy and caramelized, then piled into crisp lettuce with crunchy pickles and a drizzle of spicy mayo. Dinner that feels like a party? Yes, please.

Ingredients:

• 1 lb ground beef
• 1 tbsp avocado or neutral oil
• 3 cloves garlic, minced
• 1 inch piece ginger, grated
• 2 tbsp tamari or soy sauce (low sodium)
• 1 tbsp sesame oil
• 1 tbsp rice vinegar
• 1–2 tsp granular sweetener or 1 tsp honey (optional)
• 1/2 tsp red pepper flakes or gochugaru
• 2 green onions, thinly sliced
• 1 head butter lettuce or romaine hearts, leaves separated
• 1 tsp toasted sesame seeds

Quick Pickles:

• 1/2 English cucumber, thinly sliced
• 2 tbsp rice vinegar
• 1/2 tsp salt
• 1/2 tsp sweetener (optional)

Spicy Mayo:

• 3 tbsp mayonnaise
• 1–2 tsp sriracha or gochujang (gochujang is not low carb in large amounts; use sparingly)
• 1/2 tsp lime juice

Instructions:

1. Mix cucumber with rice vinegar, salt, and sweetener. Set aside to quick-pickle.
2. Stir mayo, sriracha or a little gochujang, and lime juice. Set aside.
3. Heat oil in a skillet over medium-high. Add beef, breaking it up. Cook until browned, 6–7 minutes. Stir in garlic and ginger; cook 1 minute.
4. Add tamari, sesame oil, rice vinegar, sweetener, and red pepper flakes. Cook 2–3 minutes until glossy and slightly sticky. Stir in green onions.
5. Serve in lettuce cups with quick pickles, spicy mayo, and sesame seeds.

Great with shredded carrots or radish for crunch. For extra protein, toss in a scrambled egg at the end—seriously good. Leftover beef reheats like a dream.

4. Italian Zoodle Bolognese You’ll Want Every Night

All the comfort of a slow-simmered sauce, minus the long wait. This shortcut Bolognese is rich, meaty, and perfect over zoodles or spaghetti squash. Add a shower of parmesan and you’re basically in a trattoria.

Ingredients:

• 1 lb ground beef
• 1 tbsp olive oil
• 1 small onion, finely diced
• 1 small carrot, finely diced
• 1 celery stalk, finely diced
• 2 cloves garlic, minced
• 1/2 cup dry red wine (optional; sub beef broth)
• 1 cup crushed tomatoes
• 2 tbsp tomato paste
• 1/2 cup beef broth
• 1/4 cup heavy cream
• 1 tsp dried Italian seasoning
• 1/2 tsp kosher salt, to taste
• 1/4 tsp black pepper
• 1 bay leaf
• 4 medium zucchini, spiralized (or 1 spaghetti squash, roasted)
• 1/3 cup grated parmesan, plus more for serving
• Fresh basil for garnish

Instructions:

1. Heat olive oil in a large skillet over medium. Add onion, carrot, and celery. Cook 5 minutes until soft. Add garlic; cook 30 seconds.
2. Add beef and cook until browned, 6–7 minutes. Drain excess fat.
3. Stir in wine (or broth) and simmer 2–3 minutes to reduce. Add crushed tomatoes, tomato paste, beef broth, Italian seasoning, salt, pepper, and bay leaf. Simmer 10 minutes, stirring occasionally.
4. Stir in heavy cream and parmesan; simmer 2 more minutes. Remove bay leaf.
5. For zoodles: sauté briefly in a separate pan with a little olive oil and salt, 1–2 minutes, just until tender.
6. Serve sauce over zoodles or spaghetti squash. Garnish with basil and extra parmesan.

Want more depth? Add a pinch of nutmeg. For extra richness, stir in a pat of butter at the end. Leftover sauce freezes beautifully—batch it up for future you.

5. Bunless Smash Burger Bowls With Special Sauce

All the juicy burger joy, none of the bun. Crispy-edged smashed beef, tangy pickles, and a creamy “special sauce” over crunchy greens. It’s a fast lunch that tastes like a treat.

Ingredients:

• 1 lb ground beef
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 2 cups chopped romaine or iceberg
• 1 small tomato, diced
• 1/4 small red onion, thinly sliced
• 1/2 cup dill pickle chips, chopped
• 1/2 cup shredded cheddar
• 1 tbsp butter or avocado oil

Special Sauce:

• 1/3 cup mayonnaise
• 1 tbsp sugar-free ketchup
• 2 tsp yellow mustard
• 1 tsp pickle juice
• 1/2 tsp smoked paprika
• Pinch of salt

Instructions:

1. Whisk special sauce ingredients until smooth. Set aside.
2. Season ground beef with salt, pepper, and garlic powder. Divide into 4 loose balls.
3. Heat a large skillet over medium-high with butter/oil. Add beef balls and smash firmly with a spatula. Cook 2–3 minutes per side until well-browned.
4. Assemble bowls: greens, tomato, onion, pickles, cheddar, and hot smashed beef. Drizzle with special sauce.

Add crispy bacon or a fried egg if you’re feeling extra. For spice, swap cheddar for pepper jack. Pro move: warm your bowl slightly so the cheese softens on contact.

6. One-Pan Beef And Broccoli Stir-Fry With Garlic Butter

Takeout flavor in 15 minutes. This stir-fry trades sugary sauces for a savory garlic-butter glaze that clings to every piece of broccoli. It’s fast, comforting, and wildly satisfying over cauliflower rice.

Ingredients:

• 1 lb ground beef
• 1 tbsp avocado oil
• 4 cups small broccoli florets
• 3 cloves garlic, minced
• 2 tbsp butter
• 2 tbsp tamari or soy sauce (low sodium)
• 1 tbsp oyster sauce (or fish sauce for extra umami; use 1 tsp)
• 1 tbsp rice vinegar
• 1/2 tsp chili flakes (optional)
• 1/4 tsp black pepper
• 2 green onions, sliced
• 2 cups cooked cauliflower rice (to serve)

Instructions:

1. Heat oil in a large skillet over medium-high. Add broccoli and a splash of water; cook 3–4 minutes until bright green and crisp-tender. Remove to a plate.
2. Add beef to the same pan. Cook, breaking up, until browned, 5–6 minutes. Stir in garlic for 30 seconds.
3. Add butter, tamari, oyster or fish sauce, rice vinegar, chili flakes, and pepper. Stir until glossy.
4. Return broccoli and toss to coat. Cook 1–2 minutes more. Finish with green onions.

Serve over cauliflower rice with a squeeze of lime. Want more veggies? Add sliced mushrooms or snap peas. To thicken the sauce, whisk in 1/4 tsp xanthan gum or reduce an extra minute.

7. Creamy Mushroom Swiss Skillet That Feels Fancy

Rich, silky, and full of umami, this skillet tastes like steakhouse vibes on a weeknight. The beef simmers in a creamy mushroom sauce and gets topped with nutty Swiss. Minimal ingredients, maximum comfort.

Ingredients:

• 1 lb ground beef
• 1 tbsp olive oil
• 8 oz cremini mushrooms, sliced
• 1 small shallot, minced
• 2 cloves garlic, minced
• 1/2 tsp dried thyme
• 1/2 tsp kosher salt, to taste
• 1/4 tsp black pepper
• 1/2 cup beef broth
• 3 oz cream cheese, softened
• 1/3 cup heavy cream
• 4 oz sliced Swiss cheese
• Chopped parsley, for garnish

Instructions:

1. Heat oil in a skillet over medium-high. Add mushrooms and cook 5 minutes until browned. Stir in shallot; cook 1 minute. Add garlic and thyme; cook 30 seconds.
2. Push mushrooms to the side. Add beef and cook until browned, 6–7 minutes. Season with salt and pepper.
3. Pour in beef broth and stir in cream cheese until melted. Add heavy cream and simmer 2–3 minutes until slightly thickened.
4. Lay Swiss slices over the top, cover, and cook 1–2 minutes until melted. Garnish with parsley.

Serve with sautéed green beans or over roasted cauliflower. For extra depth, splash in 1 tbsp dry sherry while sautéing mushrooms. Leftovers reheat beautifully in a low oven.

8. Chipotle-Lime Beef Stuffed Peppers (No Rice Needed)

Sweet bell peppers stuffed with smoky, zesty beef and melty cheese. They’re colorful, low carb, and perfect for meal prep. The chipotle adds a little heat that keeps you coming back for more.

Ingredients:

• 4 large bell peppers, halved and seeded
• 1 lb ground beef
• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tbsp tomato paste
• 1 tsp chipotle chili powder (or 1 chopped chipotle in adobo)
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/2 cup diced tomatoes (canned, drained)
• 1/2 cup shredded Monterey Jack or cheddar
• 1 tbsp lime juice
• 2 tbsp chopped cilantro

Instructions:

1. Preheat oven to 400°F (205°C). Place pepper halves in a baking dish, cut-side up. Drizzle with a little olive oil and bake 10 minutes to soften.
2. Meanwhile, heat olive oil in a skillet over medium-high. Cook onion 3 minutes, then add garlic for 30 seconds. Add beef; brown 6–7 minutes.
3. Stir in tomato paste, chipotle, cumin, smoked paprika, salt, pepper, and diced tomatoes. Simmer 2–3 minutes. Stir in lime juice and cilantro.
4. Fill pepper halves with beef mixture. Top with cheese. Bake 10–12 minutes until bubbly.

Serve with avocado slices and sour cream. For extra veggies, fold in chopped spinach before stuffing. These freeze well—cool completely, wrap, and stash for easy lunches.

9. Thai Basil Beef Over Coconut Cauliflower Rice

Fragrant, fiery, and fast. This Thai-inspired beef brings the aromatics—garlic, chilies, and loads of basil—then gets spooned over lightly creamy coconut cauliflower rice. It’s a 20-minute escape to flavor city.

Ingredients:

• 1 lb ground beef
• 1 tbsp avocado oil
• 4 cloves garlic, minced
• 1–2 red chilies, thinly sliced (bird’s eye for heat, or jalapeño for milder)
• 2 tbsp tamari or fish sauce (or 1 tbsp tamari + 1 tbsp fish sauce)
• 1 tbsp oyster sauce (optional but great)
• 1 tsp sweetener (optional)
• 1/2 tsp black pepper
• 1 cup fresh basil leaves (Thai basil if available)
• 2 green onions, sliced

Coconut Cauliflower Rice:

• 2 cups riced cauliflower
• 1/4 cup coconut milk (canned, full-fat)
• 1 tsp coconut oil
• Pinch of salt

Instructions:

1. Make coconut cauli rice: Heat coconut oil in a skillet over medium. Add cauliflower rice and cook 3–4 minutes. Stir in coconut milk and salt; cook 1–2 more minutes until creamy. Keep warm.
2. Heat avocado oil in a separate skillet over high heat. Add beef and cook, breaking up, until browned and slightly crispy, 5–6 minutes.
3. Stir in garlic and chilies; cook 30 seconds. Add tamari/fish sauce, oyster sauce, sweetener (if using), and black pepper. Cook 1 minute to coat.
4. Turn off heat and fold in basil and green onions until wilted.

Top with a squeeze of lime. Add sautéed bell peppers or mushrooms for extra bulk. If you like it saucier, splash in 2–3 tbsp water and reduce briefly.

10. 15-Minute Pepperoni Meatza With Garlic Parmesan Crust

Pizza night without the carb bomb. This “meatza” uses a seasoned ground beef crust that bakes up juicy and sturdy enough for layers of sauce, cheese, and pepperoni. It’s fast, fun, and highly customizable.

Ingredients:

• 1 lb ground beef
• 1/2 cup finely grated parmesan, divided
• 1 egg
• 1 tsp Italian seasoning
• 1/2 tsp garlic powder
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/3 cup low-sugar marinara
• 1 cup shredded mozzarella
• 12–16 pepperoni slices
• 1 tbsp olive oil (for brushing)
• Red pepper flakes and fresh basil, for finishing

Instructions:

1. Preheat oven to 450°F (230°C). Line a sheet pan with parchment.
2. Mix ground beef with 1/4 cup parmesan, egg, Italian seasoning, garlic powder, salt, and pepper.
3. Press mixture onto the parchment into a thin round or rectangle, about 1/4 inch thick. Brush top lightly with olive oil. Bake 8 minutes.
4. Blot any excess moisture with paper towels. Spread marinara thinly, sprinkle remaining parmesan, add mozzarella, and top with pepperoni.
5. Bake 4–5 more minutes until cheese is bubbly and slightly browned. Finish with red pepper flakes and basil.

Cut into squares and serve with a simple arugula salad. Swap toppings: mushrooms, olives, sautéed onions—go wild. Tip: a quick broil at the end adds perfect bubbly edges.

Tips For Faster, Better Low Carb Ground Beef Dinners

• Choose the right beef: 85–90% lean balances flavor and less grease.
• Season early: Salt early while browning to build flavor.
• Drain when needed: A quick drain keeps sauces from getting greasy.
• Stock your pantry: Tomato paste, tamari, spices, and broth cubes make instant sauces.
• Prep veggies ahead: Dice onions and spiralize zucchini on the weekend.

There you go—10 quick low carb ground beef recipes that are anything but boring. Whether you’re craving creamy comfort, punchy spice, or takeout-ish vibes, you’ve got options. Pick one tonight, put your skillet to work, and enjoy dinner that feels indulgent but keeps you on track. Happy cooking!