6 Easy Ground Beef Casserole Recipes You’ll Crave All Week

Busy week? Same. That’s why casseroles are the hero of weeknight dinners: quick prep, cozy vibes, and leftovers that taste even better the next day. These six easy ground beef casseroles bring big flavor without drama—think melty cheese, bubbling sauces, and pantry-friendly magic. Ready to dig in?

1. Cheesy Weeknight Taco Bake That Disappears in Minutes

This one is a crowd-pleaser—bold taco flavors, plenty of cheese, and a crunchy topper. It’s perfect for game night, casual get-togethers, or whenever you’re craving Tex-Mex comfort without the mess.

Ingredients:

• 1 lb ground beef (85% lean)
• 1 small yellow onion, diced
• 1 packet taco seasoning (or 2 tbsp homemade)
• 1 cup salsa (medium)
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup frozen corn
• 8 small flour tortillas, cut into strips
• 2 cups shredded cheddar or Mexican blend cheese
• 1/2 cup sour cream
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. Heat oil in a skillet over medium-high. Brown the beef with onion until crumbly and no longer pink; drain fat.
3. Stir in taco seasoning, salsa, beans, and corn. Simmer 3 minutes to thicken. Season to taste.
4. Layer half the tortilla strips in the dish. Top with half the beef mixture, dollops of sour cream, and 1 cup cheese. Repeat.
5. Bake 18–20 minutes, until bubbly and golden.

Top with chopped cilantro, sliced jalapeños, and a squeeze of lime. Want crunch? Scatter crushed tortilla chips on top in the last 5 minutes. Leftovers make epic burrito filling—trust me.

2. Creamy Beef & Potato Comfort Bake That Hugs Your Soul

This is a cozy classic: layers of thin potatoes, savory beef, and a creamy sauce baked until tender. It’s Sunday supper energy with weeknight effort.

Ingredients:

• 1 lb ground beef
• 1 medium onion, thinly sliced
• 2 cloves garlic, minced
• 2 lbs russet potatoes, peeled and thinly sliced
• 1 can (10.5 oz) cream of mushroom soup
• 1 cup milk
• 1 cup shredded mozzarella
• 1 tsp dried thyme
• 1 tsp paprika
• 2 tbsp butter, melted
• Salt and black pepper

Instructions:

1. Preheat oven to 375°F (190°C). Grease a 9×13-inch dish.
2. Cook beef with onion and garlic until browned; drain. Season with salt, pepper, thyme, and paprika.
3. Whisk soup with milk until smooth.
4. Layer half the potatoes, half the beef, half the soup mixture; repeat. Drizzle with butter and top with mozzarella.
5. Cover with foil and bake 35 minutes. Uncover and bake 15–20 more, until potatoes are tender and top is golden.

Let it rest 10 minutes—it sets up nicely. Add chopped parsley for freshness or swap mozzarella for Gruyère if you’re feeling fancy.

3. Lazy Lasagna Skillet Bake With Ricotta Clouds

All the vibes of lasagna, none of the fuss. This skillet-to-oven bake uses rotini or penne to catch every bit of saucy, cheesy goodness. Weeknight Italian, done.

Ingredients:

• 1 lb ground beef
• 1 small onion, diced
• 2 cups marinara sauce
• 8 oz dried rotini or penne
• 1 cup water or beef broth
• 1 cup ricotta cheese
• 1 1/2 cups shredded mozzarella
• 1/2 cup grated Parmesan
• 1 tsp Italian seasoning
• 1/2 tsp crushed red pepper (optional)
• Salt and pepper

Instructions:

1. Preheat oven to 400°F (200°C). In a large oven-safe skillet, brown beef with onion; season with salt, pepper, Italian seasoning, and red pepper.
2. Stir in marinara, dry pasta, and water/broth. Bring to a simmer and cook 5 minutes, stirring so pasta doesn’t stick.
3. Dollop ricotta over the top. Sprinkle mozzarella and Parmesan.
4. Transfer to oven and bake 12–15 minutes, until pasta is tender and cheese is browned and bubbly.

Finish with fresh basil and a drizzle of olive oil. Add spinach or mushrooms before baking for extra veg. Seriously, it tastes like you worked way harder.

4. BBQ Beef & Cornbread Casserole With Sweet-Tangy Swagger

Think sloppy joes meet cornbread in a bubbly bake. The BBQ beef base gets topped with a golden cornbread layer that soaks up all the flavor. It’s picnic food, oven-style.

Ingredients:

• 1 lb ground beef
• 1 small red bell pepper, diced
• 1 small onion, diced
• 1 cup BBQ sauce
• 1 tbsp Worcestershire sauce
• 1 can (15 oz) corn, drained
• 1 box (8.5 oz) cornbread mix
• 1/3 cup milk (or as package directs)
• 1 large egg
• 1/2 cup shredded cheddar
• 1 tbsp olive oil
• Salt and pepper

Instructions:

1. Preheat oven to 400°F (200°C). Oil an 8×11-inch baking dish.
2. Sauté onion and bell pepper in oil until soft. Add beef; cook until browned. Stir in BBQ sauce, Worcestershire, corn, salt, and pepper.
3. Spread beef mixture in the dish. In a bowl, mix cornbread batter with milk and egg; fold in cheddar.
4. Spread batter over beef. Bake 18–22 minutes, until cornbread is set and golden.

Brush the top with melted butter and a pinch of chili powder. Try adding diced jalapeños to the batter for a kick. Serve with a crisp slaw to balance the sweetness.

5. Greek-ish Beef Orzo Bake With Lemon Feta Crumble

Bright, herby, and cozy all at once. This casserole swaps heavy cream for zingy lemon and feta, with tender orzo soaking up all the juices. It’s a vacation in a dish.

Ingredients:

• 1 lb ground beef
• 1 small red onion, diced
• 3 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 1 1/2 cups beef broth
• 1 cup orzo, uncooked
• 1 tsp dried oregano
• 1/2 tsp ground cinnamon
• Zest and juice of 1 lemon
• 1 cup baby spinach, chopped
• 1/2 cup crumbled feta
• 2 tbsp olive oil
• Salt and pepper

Instructions:

1. Preheat oven to 375°F (190°C). In a large skillet, heat oil and cook beef with onion until browned. Add garlic; cook 30 seconds.
2. Stir in tomatoes, broth, orzo, oregano, cinnamon, lemon zest, salt, and pepper. Simmer 3–4 minutes.
3. Fold in spinach and half the feta. Transfer to a baking dish.
4. Bake 15–18 minutes, until orzo is tender. Squeeze lemon juice over top and finish with remaining feta.

Add chopped olives for briny depth or swap spinach for kale. A drizzle of good olive oil and a sprinkle of dill make it pop—trust me.

6. Loaded Veggie Beef & Rice Casserole That Cleans Out the Fridge

Low-effort, high-reward, and endlessly flexible. This casserole pairs savory beef with veggies and fluffy rice, all bound by a light, cheesy sauce. Meal prep gold.

Ingredients:

• 1 lb ground beef
• 1 cup long-grain white rice, uncooked
• 2 cups low-sodium beef or chicken broth
• 1 cup broccoli florets, chopped small
• 1 cup carrots, diced
• 1 cup peas (frozen)
• 1 small onion, diced
• 1 cup shredded Monterey Jack or cheddar
• 1/2 cup plain Greek yogurt or sour cream
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 2 tbsp olive oil
• Salt and pepper

Instructions:

1. Preheat oven to 375°F (190°C). Grease a 9×13-inch dish.
2. Sauté onion in oil until soft. Add beef; cook until browned. Season with paprika, garlic powder, salt, and pepper.
3. In the baking dish, combine uncooked rice, broth, carrots, broccoli, peas, and the cooked beef mixture. Stir well.
4. Cover tightly with foil and bake 35–40 minutes, until rice is tender. Stir in yogurt and half the cheese.
5. Top with remaining cheese and bake uncovered 5–7 minutes to melt.

Garnish with sliced green onions or hot sauce. Swap in cauliflower rice (reduce broth) for a lighter version. It’s the definition of a flexible, use-what-you-have dinner—seriously.

Final Bite

There you go: six easy ground beef casseroles that punch above their weight in flavor, comfort, and convenience. Pick one tonight, double it for leftovers, and let your oven do the heavy lifting. Which one are you trying first?