8 Ground Beef Recipes Under 400 Calories You’ll Crave Every Week

By Brandon D / October 6, 2025

Need dinner ideas that are satisfying, speedy, and won’t break your calorie budget? These 8 ground beef recipes are big on flavor, light on calories, and seriously weeknight-friendly. We’re talking juicy, spicy, fresh, and comforting—without the food coma. Ready to cook smarter, not sadder?

1. Zesty Chipotle Beef Lettuce Wraps That Pack a Punch

These lettuce wraps are all the crunch and zing you want from tacos—without the tortilla. Smoky chipotle meets bright lime and crisp lettuce for a bite that’s juicy, messy, and totally addictive. They’re perfect for weeknights, game nights, or anytime you want a fast, bold dinner.

Ingredients: (Serves 4, about 2 wraps each, ~360 calories per serving)

• 12 oz extra-lean ground beef (93% lean)
• 1 tbsp olive oil
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 chipotle pepper in adobo, minced, plus 1 tsp adobo sauce
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 tbsp tomato paste
• 1/3 cup low-sodium beef broth or water
• 1 head butter or romaine lettuce, leaves separated
• 1 avocado, diced
• 1/2 cup pico de gallo or diced tomatoes
• Fresh cilantro, chopped
• 1 lime, cut into wedges

Instructions:

1. Heat the olive oil in a large skillet over medium heat. Add onion and cook 3–4 minutes until softened. Stir in garlic and cook 30 seconds.
2. Add the ground beef and cook, breaking it up, until browned, 5–6 minutes. Drain any excess fat if needed.
3. Stir in chipotle, adobo sauce, cumin, smoked paprika, salt, pepper, and tomato paste. Cook 1 minute to bloom the spices.
4. Pour in broth and simmer 2–3 minutes until slightly saucy.
5. Fill lettuce leaves with the beef mixture. Top with avocado, pico, cilantro, and a big squeeze of lime.

Serve with extra lime wedges and maybe some quick-pickled onions if you’re feeling fancy. Want it spicier? Add another chipotle. Sub Greek yogurt for sour cream if you like a creamy finish.

2. Greek-Style Beef Stuffed Peppers With Lemon Herbed Goodness

Stuffed peppers, but make them bright and Mediterranean. We’re talking oregano, lemon zest, and a touch of feta for creamy tang. These hold up amazingly for meal prep and reheat like a dream.

Ingredients: (Serves 4, 1 pepper each, ~390 calories per serving)

• 4 medium bell peppers (any color), tops cut off and seeds removed
• 12 oz extra-lean ground beef (93% lean)
• 1 tbsp olive oil
• 1 small red onion, finely diced
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp ground cinnamon (optional but delicious)
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 cup cooked brown rice (warm)
• 1/2 cup canned diced tomatoes, drained
• 1/4 cup crumbled feta
• Zest of 1 lemon, plus 1 tbsp lemon juice
• 2 tbsp fresh parsley, chopped
• 1/2 cup low-sodium chicken or vegetable broth

Instructions:

1. Preheat oven to 375°F (190°C). Arrange peppers upright in a small baking dish. Add 1–2 tbsp water to the dish and cover with foil. Bake 10 minutes to soften slightly.
2. Meanwhile, heat oil in a skillet over medium. Sauté onion 3–4 minutes. Add garlic and cook 30 seconds.
3. Add beef, breaking it up, and cook until browned, 5–6 minutes. Stir in oregano, cinnamon, salt, and pepper.
4. Remove from heat. Stir in brown rice, tomatoes, feta, lemon zest/juice, and parsley.
5. Stuff the peppers with the beef mixture. Pour broth into the baking dish. Cover with foil and bake 20 minutes; uncover and bake 5 more minutes.

Finish with extra parsley and a squeeze of lemon. Swap rice for cauliflower rice to shave more calories. Not a feta fan? Try a little goat cheese or skip cheese entirely and add olives for briny punch.

3. Korean-Inspired Beef Bulgogi Bowls (Cauli Rice, Big Flavor)

All the sweet-savory bulgogi vibes with a lighter twist. We build it over cauliflower rice to keep things under 400 without sacrificing that caramelized, garlicky goodness. Weeknight fast, takeout-level satisfying.

Ingredients: (Serves 4, ~370 calories per serving)

• 1 lb extra-lean ground beef (93% lean)
• 1 tbsp sesame oil
• 3 cloves garlic, minced
• 1-inch piece fresh ginger, grated
• 3 tbsp low-sodium soy sauce or tamari
• 1 tbsp brown sugar or honey
• 1 tbsp rice vinegar
• 1/2 tsp red pepper flakes (gochugaru if you have it)
• 4 cups cauliflower rice
• 2 tsp neutral oil (avocado/canola)
• 2 cups thinly sliced cabbage or coleslaw mix
• 2 green onions, sliced
• 1 tbsp toasted sesame seeds
• 1 small carrot, julienned or shredded
• Lime or lemon wedges (optional)

Instructions:

1. In a large skillet over medium-high, heat sesame oil. Add garlic and ginger; cook 30 seconds until fragrant.
2. Add ground beef, breaking it up, and cook until browned. Stir in soy sauce, brown sugar, rice vinegar, and red pepper flakes. Simmer 2–3 minutes until glossy.
3. In a separate skillet, heat neutral oil. Add cauliflower rice and cook 4–5 minutes, stirring, until just tender. Season lightly with salt.
4. Wilt the cabbage in the beef skillet for 1 minute, or keep it raw for crunch.
5. Assemble bowls: cauliflower rice, bulgogi beef, cabbage, carrot, green onions, and sesame seeds. Finish with citrus if you like.

Add a fried egg if you’ve got extra calories to spare, or bulk it with steamed broccoli. For low-sugar, use a touch of monk fruit instead of brown sugar. Trust me, this one’s a repeat offender—in the best way.

4. One-Pan Picadillo Skillet With Olives and Raisins

Sweet, salty, tangy—this classic Latin-inspired picadillo hits every craving. It’s a cozy skillet dinner that tastes like it simmered all day, yet it’s done in under 30 minutes. Serve it over a small scoop of rice or spoon into lettuce cups.

Ingredients: (Serves 4, ~380 calories per serving)

• 1 lb extra-lean ground beef (93% lean)
• 1 tbsp olive oil
• 1 small onion, diced
• 1 small red bell pepper, diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1/2 tsp smoked paprika
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 tbsp tomato paste
• 1 cup canned tomato sauce (low sodium)
• 1/3 cup low-sodium beef broth or water
• 1/4 cup raisins
• 1/4 cup pimento-stuffed green olives, sliced
• 2 tbsp chopped cilantro or parsley
• 1 tbsp red wine vinegar

Instructions:

1. Warm oil in a large skillet over medium heat. Add onion and bell pepper; cook 4–5 minutes until softened. Add garlic and cook 30 seconds.
2. Add beef and cook, breaking it up, until browned. Stir in cumin, oregano, paprika, salt, pepper, and tomato paste; cook 1 minute.
3. Stir in tomato sauce, broth, raisins, and olives. Simmer 8–10 minutes until slightly thickened.
4. Finish with vinegar and herbs. Taste and adjust salt.

Serve with a spoon of rice, roasted plantains, or cauliflower rice to stay under 400. Swap raisins for chopped dates if you prefer. Leftovers are epic in a quick quesadilla or spooned onto baked potatoes.

5. Smoky Beef and Black Bean Chili That Won’t Weigh You Down

Big-pot chili energy with a lighter footprint. This version uses lean beef, plenty of beans, and smoky spices to bring depth without heavy add-ons. It’s hearty, satisfying, and freezer-friendly—aka dinner insurance.

Ingredients: (Serves 6, ~350 calories per serving)

• 1 lb extra-lean ground beef (93% lean)
• 1 tbsp olive oil
• 1 medium onion, diced
• 1 green bell pepper, diced
• 3 cloves garlic, minced
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp dried oregano
• 1/2 tsp kosher salt, plus more to taste
• 1/4 tsp black pepper
• 1 tbsp tomato paste
• 1 (14.5-oz) can fire-roasted diced tomatoes
• 1 (8-oz) can tomato sauce (low sodium)
• 1 1/2 cups low-sodium beef or chicken broth
• 1 (15-oz) can black beans, rinsed and drained
• 1 cup corn kernels (fresh or frozen)
• 1 tbsp apple cider vinegar
• Optional toppings: chopped cilantro, diced red onion, a dollop of Greek yogurt

Instructions:

1. Heat oil in a Dutch oven over medium heat. Sauté onion and bell pepper 5 minutes. Add garlic; cook 30 seconds.
2. Brown the beef, breaking it up. Stir in chili powder, cumin, smoked paprika, oregano, salt, pepper, and tomato paste; cook 1 minute.
3. Add tomatoes, tomato sauce, broth, beans, and corn. Bring to a simmer and cook 20–25 minutes, stirring occasionally.
4. Stir in vinegar. Taste and adjust seasoning.

Serve with a sprinkle of cilantro and a spoon of yogurt instead of sour cream. Want more heat? Add chipotle or a diced jalapeño. Freeze portions flat in bags for super quick lunches.

6. Italian Beef Zoodle Skillet With Garlicky Marinara

Pasta night, but lighter. Spiralized zucchini soaks up a robust, garlicky tomato sauce and juicy beef for that classic Italian comfort—without a carb crash. It’s a 20-minute pan-to-plate situation that tastes like you tried harder than you did.

Ingredients: (Serves 4, ~320 calories per serving)

• 1 lb extra-lean ground beef (93% lean)
• 1 tbsp olive oil
• 3 cloves garlic, minced
• 1/2 tsp crushed red pepper flakes (optional)
• 1 (24-oz) jar low-sugar marinara sauce
• 1 tsp Italian seasoning
• 1/2 tsp kosher salt (adjust to taste)
• 1/4 tsp black pepper
• 4 medium zucchini, spiralized (about 6–7 cups zoodles)
• 1/4 cup freshly grated Parmesan, plus more for serving
• Fresh basil, torn

Instructions:

1. Heat oil in a large skillet. Add garlic and red pepper flakes; cook 30 seconds until fragrant.
2. Add beef and cook until browned, breaking it up. Stir in marinara, Italian seasoning, salt, and pepper. Simmer 5 minutes.
3. Add zoodles and toss 2–3 minutes until just tender (don’t overcook). Remove from heat and stir in Parmesan.

Finish with fresh basil and extra Parm. For more oomph, add sautéed mushrooms or spinach. If you’re craving pasta, mix half zoodles, half cooked whole-wheat spaghetti to keep calories in check while satisfying that twirl factor.

7. Spiced Beef and Sweet Potato Skillet With Lime Crema

This is the cozy, colorful skillet you’ll want on repeat. Spiced beef, tender sweet potatoes, and a cool, tangy crema come together fast and taste like a hug. It’s hearty but still light—perfect for lunch bowls or dinner topped with a fried egg.

Ingredients: (Serves 4, ~395 calories per serving)

• 12 oz extra-lean ground beef (93% lean)
• 1 tbsp olive oil
• 1 medium sweet potato, peeled and diced small (about 2 1/2 cups)
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/4 cup low-sodium chicken broth or water
• 1 cup baby spinach
• 2 tbsp chopped cilantro
• For lime crema: 1/2 cup nonfat Greek yogurt, 1 tbsp lime juice, zest of 1/2 lime, pinch of salt

Instructions:

1. Whisk the crema ingredients and set aside.
2. Heat oil in a large skillet over medium. Add sweet potatoes and onion; cook 6–8 minutes, stirring, until starting to soften.
3. Add garlic and spices; cook 30 seconds. Scoot veggies to the sides and add beef to the center. Cook, breaking it up, until browned.
4. Stir everything together. Add broth, cover, and steam 3–4 minutes until sweet potatoes are tender.
5. Fold in spinach until wilted. Sprinkle with cilantro.

Drizzle with lime crema and serve. Add a dash of hot sauce if you like it fiery. Swap sweet potato for butternut squash or carrot—same technique, equally delicious.

8. Mini Teriyaki Beef Meatballs With Sesame Snow Peas

Snackable meatballs glazed in a glossy, homemade teriyaki sauce? Yes please. These little bites hit salty-sweet notes and pair perfectly with crisp-tender snow peas. They’re party-friendly, lunchbox-friendly, and definitely weeknight-approved.

Ingredients: (Serves 4, ~360 calories per serving)

• 1 lb extra-lean ground beef (93% lean)
• 1/4 cup panko breadcrumbs
• 1 large egg, lightly beaten
• 2 green onions, finely sliced
• 2 cloves garlic, minced
• 1 tsp fresh grated ginger
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• Cooking spray or 1 tsp neutral oil
• 8 oz snow peas, trimmed
• 1 tsp sesame oil
• 1 tsp sesame seeds
• For teriyaki glaze: 3 tbsp low-sodium soy sauce, 1 tbsp honey, 1 tbsp rice vinegar, 1/2 cup water, 1 tsp cornstarch

Instructions:

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment and lightly oil it.
2. In a bowl, combine beef, panko, egg, green onions, garlic, ginger, salt, and pepper. Mix gently. Form 20 small meatballs.
3. Bake 12–14 minutes until cooked through.
4. Meanwhile, whisk glaze ingredients in a small saucepan. Bring to a simmer, whisking, until thick and shiny, 2–3 minutes.
5. Sauté snow peas in sesame oil in a hot skillet for 2 minutes until crisp-tender. Sprinkle with sesame seeds.
6. Toss baked meatballs with the teriyaki glaze. Serve with snow peas.

Garnish with more green onions. Add a small scoop of cauliflower rice to make it a bowl. Prefer sweeter? Add another teaspoon of honey—or keep it lean and punch up ginger instead.

Tips for Keeping These Under 400 Calories

• Choose 90–95% lean beef and drain extra fat after browning.
• Lean on veggies and high-flavor, low-calorie add-ins like citrus, vinegar, fresh herbs, and spices.
• Use light cooking methods: sauté, bake, and quick simmering over deep frying.
• Watch sauces—go low-sugar, low-sodium, and thicken with a little cornstarch instead of butter.
• Balance portions: more veg and lean protein, modest starch.

There you go—eight bold, satisfying ground beef dinners that keep things light without feeling like “diet food.” Pick one for tonight, double it for leftovers, and rotate through the rest for a flavorful week. Seriously, your future self (and your taste buds) will thank you.