Ground Beef Recipe

Dice and measure

Finely dice half a medium yellow onion to yield about 1/2 cup. Mince 2 teaspoons of garlic. Measure out salts, spices, oil, and any optional seasonings you plan to use.

Heat a large skillet over medium heat. Add 1 tablespoon vegetable oil and swirl to coat. Add the diced onion and cook, stirring occasionally, until softened and beginning to turn translucent, about 4–5 minutes.

Add the minced garlic and cook for 30–45 seconds until fragrant, taking care not to let it burn.

Increase heat to medium-high. Add 1 pound lean ground beef to the skillet, breaking it into large pieces with a spatula or wooden spoon. Spread it out so it has good contact with the pan.

Allow the meat to sear for 2–3 minutes without stirring to develop brown color, then continue breaking and stirring until mostly cooked through, about 4–6 minutes total.

Stir in 1 teaspoon kosher salt, 1 teaspoon black pepper, 1 tablespoon Worcestershire sauce, and 1 tablespoon tomato paste (if using). If using any optional spices (chili powder, cumin, oregano, red pepper flakes), add them now and stir to evenly distribute.

Continue to cook for another 2–3 minutes, stirring and scraping the bottom of the pan to incorporate browned bits. Taste and adjust seasoning, adding a pinch more salt or pepper if needed.

Remove from heat and stir in 2 tablespoons chopped fresh parsley or cilantro and 1 teaspoon lemon/lime juice if using, to brighten the flavor.

Use the cooked ground beef immediately in tacos, pasta sauce, grain bowls, salads, or sandwiches. For storage, cool to room temperature and refrigerate in an airtight container for up to 3–4 days or freeze for up to 3 months.

To reheat: thaw if frozen, then warm in a skillet over medium heat until heated through, adding a splash of water if dry.