The Best Ground Beef Freezer Meals — 21 Easy and Delicious Recipes

There’s nothing like coming home to a hot home-cooked meal at the end of the day — especially if it’s already prepared for you. Ground beef freezer meals are economical, versatile, and universally loved. Add a fresh salad and a side of vegetables and you’ve got a quick, healthy dinner.

When preparing ground beef meals to freeze, follow all safety recommendations for freezing and thawing foods. Place your freezer meals with ground beef in freezer-safe containers that are clearly marked with the name of the dish and date of preparation. 

To prepare freezer ground beef meals for cooking, it’s recommended that you remove the dish from the freezer 24–48 hours before serving. Place the item in the refrigerator to thaw.

Remove your freezer ground beef meals from the refrigerator and allow them to sit out on the counter for approximately 30 minutes before cooking or reheating. Allowing food to come to room temperature first will ensure even heating throughout. 

Super-Easy Ground Beef Freezer Meals 

These ground beef freezer meals are perfect for when you’re short on time and ingredients but want something hearty on a busy night. Like most freezer ground beef meals, these options are made for the whole family to enjoy. 

1. Sloppy Joes

Serves 6–8

Ingredients:

• 1.5 pounds lean ground beef
• 1 small onion, diced
• 1 large carrot, peeled and shredded
• 1 small red pepper, cored and diced
• ½ cup ketchup
• 2 teaspoons yellow mustard 
• 2–4 tablespoons brown sugar (depending on sweetness preference)
• 2 8-ounce cans tomato sauce
• ½ teaspoon salt
• ¼ teaspoon ground black pepper

Directions:

• Place ground beef, vegetables, salt, and pepper in a large skillet over medium heat. Crumble beef as it cooks, heating until browned. Drain grease from the pan. 
• Add remaining ingredients and simmer on low for 20–30 minutes or until vegetables are soft and the mixture comes together and thickens. Cool and place in a freezer-safe container. 

2. Freezer Meatballs

Makes approximately 48 meatballs

Ingredients:

• 2 pounds lean ground beef
• 2 whole eggs
• 1 cup cracker or bread crumbs
• 1 small onion, peeled and finely chopped
• 1 teaspoon Worcestershire sauce
• 1 teaspoon salt
• ¼ teaspoon pepper
• ½ teaspoon garlic powder

Directions:

• Place all ingredients in a large bowl and mix gently by hand. Handle the mixture as little as possible while combining.
• Shape into 1-inch balls. Place meatballs on a baking sheet in a single layer. Bake in a preheated 400-degree oven for 10–12 minutes.
• Remove meatballs and place on a rack until cool.
• Return meatballs to a clean baking sheet. Place in freezer for approximately 10 minutes or until firm. Store in a freezer bag or container. Flash-freezing ensures that meatballs won’t stick to one another and can easily be portioned while frozen.
• These basic meatballs are one of the most versatile ground beef meals to freeze. Serve them with spaghetti, in soup, as an appetizer, or in a sandwich.  cc c

3. Sour Cream Noodle Bake

Serves 6–8

Ingredients:

• 1½ pounds lean ground beef
• 1 15-ounce can tomato salt
• ½ teaspoon salt 
• ¼ teaspoon ground black pepper
• ¼ teaspoon smoked paprika
• 8 ounces egg noodles
• ¾ cup sour cream
• 1 cup small curd cottage cheese
• 1 cup sharp cheddar cheese, grated

Directions:

• Preheat oven to 350°F. Place the ground beef and seasonings into a large skillet over medium heat. Crumble and cook until browned. Drain fat.
• Add tomato sauce and simmer on low while preparing the remaining ingredients. 
• Cook noodles according to package directions. Drain when al dente and set aside. 
• Combine sour cream and cottage cheese in a large bowl. Add more salt and pepper to taste. Stir in noodles.
• Add half of the noodle mixture to a 9×13 baking dish. Top with half of the meat mixture and sprinkle 1⁄2 cup of cheese on top. Repeat the process, ending with a layer of cheese.
• Bake for 20–25 minutes or until the cheese is melted and the dish is bubbly, or place directly in the freezer and bake before serving. Follow cooking instructions carefully to make your freezer meals with ground beef taste freshly made.

4. Keto Bolognese Freezer Meal

Serves 6

Ingredients: 

• 1 lb ground beef
• 1/4 cup extra virgin olive oil
• 1 can (15 oz per can) tomato sauce
• 1 yellow onion finely chopped
• 1/4 cup red cooking wine
• 2 tbsp Italian seasoning
• 1 tsp onion powder
• 1 tbsp garlic powder or minced garlic
• 1 tbsp tomato paste (optional)
• 3 bay leaves
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup water (added on day of cooking)

Directions: 

• Label your 1 gallon-sized plastic freezer bag. Make sure to include name, instructions, and a use-by date (I recommend 90 days after prep date).
• Add all ingredients except the water to your freezer bag. Stir gently to combine. Remove air, seal, and freeze.

5. Easy Ground Beef Philly Cheesesteak (Low Carb)

Serves 6

Ingredients:

• 1 lb ground beef
• 16 oz frozen tri color pepper strips
• 1/2 cup mushrooms sliced
• 1/2 yellow onion sliced
• 2 tbsp extra virgin olive oil
• 1 tbsp steak seasoning
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp salt
• 1/2 tsp paprika
• 1/2 tsp black pepper
• 1/3 cup shredded provolone cheese (to be added on day of cooking)
• 1/3 cup shredded swiss cheese (to be added on day of cooking)

Directions:

• Label your 1 gallon-sized plastic freezer bag. Make sure to include name, instructions, and a use-by date (I recommend 90 days after prep date).
• Add all ingredients except for cheeses to your freezer bag. Stir gently to combine.
• Remove air, seal and freeze.

6. Quick Homemade Meat Sauce

Serves 4–6

Ingredients:

• 1 pound ground beef
• 1 small yellow onion, chopped
• 2 garlic cloves, minced
• 2 14-ounce cans tomato sauce
• 1 5½-ounce can tomato paste
• 1 14-ounce can diced tomatoes with liquid
• 1 large or 2 small carrots, peeled and shredded
• 1 bay leaf
• 1 tablespoon Italian seasoning
• ½ teaspoon salt
• ¼ teaspoon ground black pepper

Directions: 

• Crumble and brown ground beef in a large skillet on medium heat with onion, garlic, and salt. Drain excess fat and cool. 
• Place cooled beef in a large freezer bag with all the remaining ingredients and freeze. To heat, simmer thawed sauce in a stock pot for 30–60 minutes. 

7. Everyone’s Favorite Chili

Serves 6–8

Ingredients:

• 1 pound ground beef
• 1 yellow onion, diced
• 1 14-ounce can kidney beans with liquid
• 1 14-ounce can black beans with liquid
• 1 14-ounce chili beans with liquid
• 2 14-ounce cans diced tomatoes with liquid
• 2 teaspoons ground cumin
• 1 teaspoon chili powder(or more to taste)
• ½ teaspoon black pepper
• 4 tablespoons pumpkin puree

Directions:

• Crumble and brown beef with onions in a stockpot on medium heat. Cool and drain excess fat. 
• Add all remaining ingredients to the pot and bring to a boil. Reduce heat to a simmer and cook for an additional 30–60 minutes. Alternatively, place the cooked beef and other ingredients in a large freezer bag, freeze, and cook when needed.
• This recipe also makes a great Crockpot ground beef freezer meal. Place the frozen block of chili directly into your slow cooker and heat on high for 3–4 hours.  

Ground Beef Freezer Dump Meals

Dump meals are one of the best viral trends ever to happen to a weeknight dinner. For these no-fuss ground beef freezer meals, everything goes into one pan.

8. Busy-Night Lasagna

Serves 8

Ingredients:

• 1 pound ground beef
• 1 24-ounce jar spaghetti sauce
• 1 bag frozen spinach and cheese ravioli (keep frozen)
• 1 cup mozzarella cheese, shredded
• ¼ cup Parmesan cheese, grated
• ½ teaspoon salt
• ½ teaspoon dried Italian seasoning

Directions:

• Place ground beef in a skillet with seasonings and brown over medium heat. Remove from heat and drain any excess fat. Stir in spaghetti sauce.
• Spread a thin layer of meat mixture into the bottom of a 9×13 freezer-safe baking dish. Arrange a single layer of ravioli over the meat (about half of the bag). Spoon approximately half of the remaining meat mixture over the ravioli. Top with half of the mozzarella and Parmesan cheeses. Repeat for a second layer. 
• Bake for 30–35 minutes or until the dish is bubbly and the cheese is melted, or place directly in freezer and bake before serving.

9. Cheesy Hamburger Casserole

Serves 6

Ingredients:

• 1 pound ground beef
• 2 tablespoons tomato paste
• 2 cups beef broth or water
• 2 cups milk
• ½ teaspoon salt
• ¼ teaspoon ground pepper
• ¼ teaspoon dried mustard powder
• ¼ teaspoon paprika
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• 1 teaspoon sugar
• 1½ cups cheddar cheese, shredded
• 16 ounces dry elbow macaroni

Directions:

• Brown beef in a large skillet or Dutch oven over medium heat. Reduce heat to low and drain grease. Add seasonings and tomato paste and stir to mix. 
• Add broth, milk, and macaroni. Bring to a boil. Reduce to a simmer, cover, and cook for approximately 10 minutes or until pasta is done to your preference. 
• Remove from heat and stir in cheese. Replace lid and let the mixture set for 5–10 minutes to allow cheese to melt. Cool and freeze.

10. Sriracha Game Night Lettuce Wraps

Serves 8

Ingredients:

• 1 1/2 lb extra lean ground beef
• 1/4 cup soy sauce or Tamari sauce (for gluten-free)
• 2 tsp sriracha
• 2 tsp garlic powder
• 1 tsp ground ginger
• 2 tbsp light brown sugar or honey
• 1 lime for juice
• romaine lettuce (added on day of cooking) for wraps

Directions:

• Label your 1 gallon-sized plastic freezer bag. Make sure to include name, instructions, and a use-by date (I recommend 90 days after prep date).
• Add all ingredients to your freezer bag. Stir gently to combine. Remove air, seal and freeze.

11. Ground Beef Stroganoff

Serves 6

Ingredients:

• 1 pound ground beef
• ½ cup onion, finely chopped
• 1 cup sliced brown or white mushrooms
• 1 tablespoon Worcestershire sauce
• 1 10-ounce can cream of mushroom soup 
• ½ cup sour cream
• ½ teaspoon dried dill
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• ¼ teaspoon paprika

Directions:

• Brown beef with onions, mushrooms, and seasonings in a large skillet over medium heat. Remove from heat and drain fat. 
• Stir in remaining ingredients. 
• Place in a freezer bag and freeze. After thawing, the stroganoff can be reheated in a large saucepan or microwave. Serve with buttered egg noodles. 

12. Southwest Dump Casserole

Serves 4

Ingredients:

• 1 pound extra lean ground beef
• 1 28-ounce can diced tomatoes, drained (save liquid)
• 1 10-ounce can condensed tomato soup
• 1 jalapeño pepper, seeded and chopped
• ½ yellow onion, diced
• ½ teaspoon salt
• ½ teaspoon ground cumin
• ¼ teaspoon chili powder (or more to taste)
• 1 cup uncooked long-grain white rice
• Water

To Serve:

• 1 cup shredded Monterey Jack cheese
• 2 tablespoons fresh cilantro, chopped

Directions:

• Crumble uncooked beef into a large mixing bowl. 
• Measure reserved tomato juice and add enough water to equal 1½ cups of liquid. 
• Pour tomato-water mixture into the bowl along with all remaining ingredients. Place in freezer bag and freeze.
• To prepare, place thawed casserole into an oiled 9×13 baking dish and cook in a preheated 375℉ oven for 60 minutes or until rice is tender. If desired, sprinkle with shredded cheese and cilantro before serving.

13. Beef and Tortilla Soup

6 Servings

Ingredients:

• 1 pound lean ground beef
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• ¼ teaspoon ground cumin
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• 1 28-ounce box vegetable broth
• 1 15-ounce can black beans with liquid
• 1 10-ounce can diced tomatoes with green chili peppers

To Serve:

• Shredded sharp cheddar cheese
• Tortilla chips, crushed

Directions:

• Crumble and brown ground beef with seasonings in a skillet over medium heat. Drain fat and cool. 
• Place ground beef in a large freezer bag. Add broth, beans, and tomatoes. Freeze. Heat thawed soup on the stovetop. If desired, top with cheese and crushed chips before serving.

14. Breakfast Beef Hash

Serves 8

Ingredients:

• 1½ half pound lean ground beef
• 18-ounce bag frozen hash browns
• 10 ounces chopped onion and pepper mix (frozen)
• 3 tablespoons dry onion soup mix
• 1 cup beef broth or water

Directions:

• Crumble and brown beef in a large skillet on medium heat. Drain fat.
• Place beef and remaining ingredients in the skillet. Heat until liquid thickens slightly and mixture is hot throughout. Cool completely before freezing. 
• Not many freezer meals with ground beef are intended for breakfast. Serve this one with eggs for a filling breakfast on busy days. 

Crockpot Ground Beef Freezer Meals

Need more ground beef meals to freeze? A Crockpot ground beef freezer meal combines two of the most convenient preparation methods available: slow cooking and freeze-ahead. Several of these freezer ground beef meals can be placed in the Crockpot while still frozen.

15. Tater Tot Crockpot Casserole

Serves 8

Ingredients:

• 32-ounce bag frozen tater tots
• 1 pound ground beef
• 1 12-ounce bag frozen, cut green beans
• ½ yellow onion, chopped
• 1 10-ounce can cream of mushroom soup
• ¼ cup milk
• ½ teaspoon salt
• ¼ teaspoon ground black pepper

To Serve:

• 1 cup shredded cheddar cheese

Directions:

• Crumble and brown beef with onion, salt, and pepper in a large skillet. Drain excess fat.
• Transfer beef to a large bowl and stir in all remaining ingredients except tater tots. To freeze, place mixture in a freezer bag and put it in the freezer. To prepare, line Crockpot with tater tots and spread thawed or partially thawed beef mixture on top. Cook on low for 6–7 hours or on high for 3–4 hours.
• Sprinkle with cheese before serving if desired. Consider doubling the recipe of popular ground beef freezer meals like this one so you can enjoy them twice.

16. Crockpot Meatloaf

Serves 8

Ingredients:

• 1½ pounds lean ground beef
• 2 whole eggs, beaten
• 1 small yellow onion, diced
• ⅔ cup bread crumbs
• 1 teaspoon salt
• ½ teaspoon ground black pepper
• ¼ teaspoon garlic powder
• ¼ teaspoon dried mustard
• 1 cup ketchup

Directions:

• Place all ingredients in a large bowl. Mix gently by hand, handling the meat as little as possible. Divide and shape into two equal loaves. Place in containers and freeze.
• To prepare, cook thawed meatloafs in slow cooker for 8–10 hours. Top with ketchup for the last hour of cooking.
• This recipe makes two ground beef freezer meals with four servings per meatloaf or one meal that serves eight.

17. Stuffed Pepper Casserole

Serves 8

Ingredients:

• 2 pounds lean ground beef
• 1 large green bell pepper, seeded and chopped
• 1 medium yellow onion, peeled and chopped
• 2 medium carrots, peeled and chopped
• 1 cup uncooked white rice
• 1 14.5-ounce can diced tomatoes with juice
• 1 clove garlic, minced
• 1 teaspoon paprika
• 1 teaspoon salt
• ½ teaspoon dried dill
• ¼ teaspoon black ground pepper

To Serve:

• 1 cup sour cream
• 3 tablespoons fresh parsley, chopped

Directions:

• Crumble beef into a large bowl along with all other ingredients (except sour cream and parsley). Stir to mix. 
• Transfer to a freezer bag. Freeze.
• To cook, thaw overnight in the refrigerator.
• Place mixture in Crockpot. Cover and cook on high for 4–6 hours. Serve with a dollop of sour cream and a sprinkle of fresh parsley. 

18. Loaded Fiesta Potatoes

Serves 4

Ingredients:

• 2 pounds lean ground beef
• 4 Russet potatoes, scrubbed
• 1 cup salsa (divided)
• ½ teaspoon salt
• ¼ teaspoon ground black pepper

To Serve:

• 1 cup shredded cheddar cheese
• 1 cup sour cream

Directions:

• Place ½ cup of salsa in the slow cooker. Crumble beef and place it on top of the salsa. Sprinkle with half of the salt and pepper. 
• Add potatoes on top of the ground beef. Sprinkle with remaining salt and pepper. 
• Cover and cook on low for 5–6 hours or until potatoes are cooked through. 
• Use tongs to remove the potatoes. Slice each in half and spoon on a portion of the beef and salsa mixture. Top with cheddar cheese, sour cream, and remaining salsa. 

19. Beefy Mushrooms and Rice

Serves 6

Ingredients:

• 1½ pounds lean ground beef
• ½ medium yellow onion, finely diced
• 2 cups brown or white mushrooms, cleaned and sliced
• 2 medium carrots, peeled and sliced
• 1 cup frozen peas
• 1 large clove garlic, minced
• 1 teaspoon salt
• ¼ teaspoon pepper
• 1 cup rice
• 3 cups beef stock or water 

Directions:

• Crumble beef into a large bowl. Add all ingredients and stir. Transfer to a freezer bag or container. Freeze.
• To prepare, thaw in the refrigerator overnight. Place all ingredients in the slow cooker. Cover and cook for 4–6 hours until beef is cooked and rice is tender. 

20. Hamburger Stew

Serves 6

Ingredients:

• 1½ pounds lean ground beef
• 1 10-ounce package frozen mixed vegetables (carrots, peas, corn, and green beans)
• 1 medium yellow onion, diced
• 2 large Russet potatoes, peeled and chopped into 1½-inch pieces
• 1 28-ounce can diced tomatoes with juice
• 2 cups beef stock or water
• 1 teaspoon salt
• ¼ teaspoon ground black pepper
• 1 large or two small bay leaves

Directions:

• Crumble beef and place in a one-gallon freezer bag. Add remaining ingredients. Seal the bag and shake gently to mix. Freeze.
• To prepare, thaw frozen stew overnight in the refrigerator. Place in Crockpot and cook covered on low 4–5 hours or until beef is cooked and potatoes are soft. 

21. Beef and Veggie Ragu

Serves 8–10

Ingredients:

• 2 pounds extra lean ground beef
• 2 large carrots, peeled and chopped
• 1 large yellow onion, peeled and chopped
• 1 large red or orange bell pepper, seeded and chopped
• 1 10-ounce package frozen spinach
• 1 medium yellow squash, trimmed and chopped
• 1 28-ounce can crushed tomatoes
• 2 large cloves garlic, minced
• 2 teaspoons salt
• ¼ teaspoon ground black pepper
• ¼ teaspoon dried thyme
• ¼–½ teaspoon crushed red pepper flakes

Directions:

• Crumble beef into a large mixing bowl. Add remaining ingredients and stir to mix. Transfer to a freezer bag or container. 
• To cook, thaw in the refrigerator overnight. Place ragu in slow cooker. Cook covered on low for 6–8 hours.
• Use a potato masher or handheld blender to incorporate all ingredients. Serve over noodles, rice, polenta, or toasted focaccia.