Flavorful Spiced Ground Beef

This easy, versatile spiced ground beef comes together in under 15 minutes and serves as the perfect foundation for countless meals. Lean minced beef is seasoned simply yet boldly with Himalayan salt, black pepper, paprika, garlic powder, and dried coriander, then pan-seared in a drizzle of olive oil. The result is tender, flavorful beef that works beautifully in tacos, burritos, rice bowls, pasta sauces, salads, and more. In this article, you’ll learn everything you need to know—from cooking times and ingredients to nutrition, origin, serving ideas, variations, and a host of tips and tricks to ensure perfect spiced beef every time.

Cooking Time

Preparation: 3 minutes
Cooking: 8–10 minutes
Total: 12–13 minutes

Ingredients

1. 450 g (1 lb) minced beef (preferably 90% lean)

2. ½ tsp Himalayan salt

3. ½ tsp freshly ground black pepper

4. ½ tsp smoked or sweet paprika

5. ½ tsp garlic powder

6. ½ tsp dried coriander

7. 1–2 Tbsp olive oil (for cooking)

Step-by-Step Cooking Directions

1. Preheat the Pan: Place a heavy-bottomed skillet or frying pan over medium-high heat for 1–2 minutes until hot but not smoking.

2. Add Olive Oil: Drizzle in 1 Tbsp of olive oil, swirling to coat the pan surface. The oil should shimmer when ready.

3. Brown the Beef: Add the minced beef in an even layer. Let it sit undisturbed for 1–2 minutes so the bottom sears and develops a light crust.

4. Break Apart and Season: Use a sturdy spatula or wooden spoon to break the meat into large chunks. Sprinkle the Himalayan salt, black pepper, paprika, garlic powder, and dried coriander evenly over the beef.

5. Cook Through: Stir and flatten the beef bits so they cook evenly. Continue cooking for 4–5 more minutes, stirring occasionally, until no pink remains and the meat starts to brown in spots.

6. Adjust Seasoning & Drain: Taste a small piece and adjust salt or spices if needed. If there is excess liquid, tilt the pan and drain off rendered fat or water.

7. Finish & Serve: Transfer the spiced beef to a serving bowl or directly into your recipe. If using immediately in a saucy dish, return the pan to low heat, add 1 Tbsp olive oil, and toss the beef for 30 seconds to reheat.

Nutritional Information

(Per 100 g of cooked spiced beef, yields approximately 450 g cooked weight total)

• Calories: 210 kcal

• Protein: 25 g

• Total Fat: 11 g

  • Saturated Fat: 4 g

• Carbohydrates: 0 g

  • Fiber: 0 g

  • Sugars: 0 g

• Cholesterol: 75 mg

• Sodium: 200 mg

• Iron: 15% DV

• Vitamin B12: 40% DV

• Zinc: 30% DV

The Origins and Popularity of the Recipe

Seasoned ground beef has roots in many global cuisines, from Mexican picadillo to Middle Eastern keema. Using simple, pantry-staple spices to transform plain minced meat into something extraordinary is a culinary tradition that spans continents. In Mexico, spiced beef forms the basis of tacos and enchiladas. In India and Pakistan, keema features ground meat cooked with spices like coriander and cumin. This particular blend—salt, pepper, paprika, garlic powder, and coriander—draws on European and Latin flavors, delivering a universally appealing taste. Its enduring popularity stems from simplicity, affordability, and adaptability: a small spice mix elevates humble beef into countless dishes.

Reasons Why You’ll Love This Recipe

• Super Quick: From fridge to table in just over 10 minutes.

• Budget-Friendly: Uses economical minced beef and everyday spices.

• Ultra-Versatile: Perfect for tacos, wraps, salads, pastas, and more.

• Customizable: Easy to adjust heat level or add new spices.

• Crowd-Pleaser: Guaranteed to satisfy both adults and kids.

Health Benefits

• Lean Protein: Provides essential amino acids for muscle repair and satiety.

• Iron-Rich: Red meat is a bioavailable source of iron, supporting energy levels.

• Spice Boost: Garlic powder and coriander contain antioxidants and anti-inflammatory compounds.

• Controlled Fat: Using lean beef and draining excess fat keeps calories in check.

• Gluten-Free & Keto-Friendly: Naturally free from gluten and carbs.

Serving Suggestions

• Tacos and Burritos: Spoon into warm tortillas, top with shredded lettuce, salsa, and cheese.

• Rice & Grain Bowls: Layer over steamed rice or quinoa with beans, avocado, and pico de gallo.

• Pasta Sauce: Stir into marinara for a speedy Bolognese-style sauce.

• Stuffed Vegetables: Use as filling for bell peppers or zucchini boats.

• Salad Topper: Cool slightly and sprinkle over mixed greens with a vinaigrette.

Common Mistakes to Avoid

• Overcrowding the Pan: Cook in batches if needed; too much meat lowers pan temperature and leads to steaming rather than browning.

• Skipping the Sear: Allow the beef to sit undisturbed initially to develop caramelization and depth of flavor.

• Under-seasoning: Taste early and adjust salt and spices to prevent bland results.

• Not Draining Liquids: Excess moisture prevents browning—drain off water or fat for a better texture.

• High Heat Only: While initial browning uses high heat, reduce to medium to finish cooking without burning spices.

Pairing Recommendations

• Beer: A crisp lager or pale ale cuts through richness.

• Wine: A young red like Beaujolais or a fruity tempranillo complements the beef.

• Non-Alcoholic: Sparkling water with lemon or a lightly spiced iced tea.

Cooking Tips

• Fresh Spices: If possible, use freshly ground black pepper and crushed coriander for maximum aroma.

• Add-On Aromatics: Stir in diced onions or minced fresh garlic at step 2 for extra flavor.

• Heat Variations: For a smoky twist, swap paprika for smoked paprika; for heat, add ¼ tsp chili powder or cayenne.

• Rest Before Serving: Let the cooked beef rest in the pan off heat for a minute—juices redistribute, improving texture.

• Make-Ahead: Cook and cool, then refrigerate for up to 3 days or freeze in portions for up to 3 months.

Similar Recipes to Try

• Classic Mexican Picadillo: Ground beef with tomatoes, peas, and raisins.

• Indian Keema: Minced meat cooked with ginger, garlic, and garam masala.

• Greek Bifteki Sauté: Beef with oregano and onion, served in pitas.

Variations to Try

• Mediterranean Twist: Add 1 tsp dried oregano, ½ tsp ground cumin, and a squeeze of lemon.

• Cheesy Beef: Stir in ½ cup shredded cheddar or pepper jack at the end of cooking.

• Veggie-Boost: Add ½ cup frozen peas or finely diced carrots after browning the beef.

• Asian Fusion: Replace paprika with 1 Tbsp soy sauce, 1 tsp ginger powder, and a dash of sesame oil.

Ingredient Spotlight

Dried Coriander: Ground coriander seeds lend a gentle citrus-earthy aroma that brightens savory dishes. Rich in dietary fiber and antioxidants, coriander also helps balance the richness of beef.

Conclusion

This flavorful spiced ground beef recipe proves that simple ingredients yield extraordinary results. With just seven pantry staples and a hot skillet, you can create a protein-packed, adaptable dish that shines in countless applications—from Mexican-inspired tacos to hearty pasta sauces. Armed with the tips, variations, and pairing ideas above, you’ll never run out of ways to enjoy this quick and satisfying recipe. Add it to your weekly meal plan and discover why it’s destined to be a kitchen staple.

Frequently Asked Questions

1. Can I use a different type of meat?
   Yes—ground turkey or chicken works; adjust cooking time as needed.

2. How do I store leftovers?
   Cool completely, then refrigerate in an airtight container for up to 3 days or freeze for up to 3 months.

3. Is this recipe gluten-free?
   Absolutely—no gluten ingredients are used.

4. Can I increase the spice level?
   Stir in ¼–½ tsp chili powder or cayenne pepper with the other spices.

5. What’s the best pan to use?
   A heavy skillet or stainless-steel pan ensures even heat and good browning.

6. Do I need to drain the fat?
   For lean beef, you may not; for fattier grind, drain excess fat to prevent sogginess.

7. Can I add fresh herbs?
   Yes—stir in chopped cilantro, parsley, or mint right before serving for freshness.

8. How do I get crisper edges?
   Avoid stirring too often and let the beef sizzle undisturbed to develop crusty bits.

9. What else can I season it with?
   Add cumin, oregano, or onion powder to customize the flavor profile.

10. Can I make this in an Instant Pot?
    Use sauté mode to brown meat and spices, then proceed with your dish as usual—no need for extra liquid.