Simple Ground Beef Skillet – A Quick, Comforting Weeknight Meal

This Simple Ground Beef Skillet is the kind of meal you lean on when you want something hearty, flavorful, and fast. It’s built with pantry staples, cooks in one pan, and tastes like a cozy hug after a long day. You’ll brown beef, simmer it with vegetables and spices, and finish with a saucy, savory mix that you can scoop over rice, tuck into tortillas, or eat straight from the bowl.

There’s nothing fancy here—just good, honest food that gets dinner on the table without stress. Make it once, and you’ll keep it in your weeknight rotation.

What Makes This Recipe So Good

• One pan, minimal mess: Everything cooks in the same skillet, which keeps cleanup easy.
• Fast and flexible: Ready in about 30 minutes and easy to customize with what you have on hand.
• Balanced flavor: A simple blend of onion, garlic, tomato, and spices gives rich, comforting depth.
• Kid- and budget-friendly: Uses affordable ingredients and familiar flavors.
• Meal prep approved: Holds up well in the fridge and reheats without getting mushy.

What You’ll Need

• 1 pound ground beef (80/20 or 85/15 works best)
• 1 tablespoon olive oil (optional, if your beef is very lean)
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 bell pepper, diced (any color)
• 1 medium zucchini, diced (optional but great for extra veg)
• 1 cup corn kernels (frozen, canned, or fresh)
• 1 can (14.5 ounces) diced tomatoes, undrained
• 2 tablespoons tomato paste
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1/4–1/2 teaspoon crushed red pepper flakes (optional, for heat)
• Salt and black pepper, to taste
• 1/2 cup beef broth or water (more as needed)
• 1 cup shredded cheddar or Monterey Jack (optional)
• Fresh cilantro or parsley, chopped (optional, for garnish)
• Cooked rice, quinoa, mashed potatoes, or warm tortillas, for serving

Step-by-Step Instructions

1. Preheat the skillet: Place a large skillet over medium-high heat. If using lean beef, add olive oil to prevent sticking.
2. Brown the beef: Add the ground beef and break it up with a spatula.

   Cook until well browned with crisp edges, about 6–8 minutes. Season lightly with salt and pepper.

3. Drain if needed: If there’s a lot of excess fat, carefully spoon some off. Leave a little in the pan for flavor.
4. Sauté the aromatics: Add the onion and bell pepper.

   Cook 3–4 minutes until softened. Stir in the garlic and cook 30 seconds until fragrant.

5. Add veggies: Stir in zucchini and corn. Cook 2–3 minutes to take the raw edge off.
6. Build the sauce: Add tomato paste, chili powder, smoked paprika, cumin, oregano, and crushed red pepper flakes.

   Stir to coat everything so the spices bloom, about 1 minute.

7. Simmer: Pour in the diced tomatoes (with juices) and beef broth. Stir, bring to a gentle simmer, and reduce heat to medium. Cook 5–8 minutes, stirring occasionally, until the mixture thickens to a saucy consistency.
8. Adjust seasoning: Taste and add more salt, pepper, or spices as needed.

   If it’s too thick, splash in a bit more broth or water. If it’s too thin, simmer another few minutes.

9. Optional cheesy finish: Sprinkle shredded cheese over the skillet, cover for 1–2 minutes, and let it melt.
10. Serve: Garnish with chopped cilantro or parsley. Spoon over rice, tuck into tortillas, or serve with a simple salad on the side.

Storage Instructions

• Refrigerator: Cool completely, then store in an airtight container for up to 4 days.
• Freezer: Portion into freezer-safe containers or bags.

  Freeze for up to 3 months. Press out air to prevent freezer burn.

• Reheat: Warm on the stovetop over medium heat with a splash of water or broth, or microwave in 60–90 second intervals, stirring between each. Add fresh herbs or a squeeze of lime to brighten after reheating.

Benefits of This Recipe

• High-protein base: Ground beef keeps you full and pairs well with vegetables and grains.
• Budget-conscious: Uses affordable, accessible ingredients with big flavor.
• Great for batch cooking: Doubles easily and stores well for lunches.
• Customizable nutrition: Add extra veggies, swap in leaner meat, or serve with whole grains.
• Family-friendly: Mild spices are approachable, and heat can be adjusted to taste.

Pitfalls to Watch Out For

• Skipping the browning step: Get real color on the beef.

  Pale meat means less flavor.

• Overcrowding the pan: If your skillet is small, brown the beef in batches to avoid steaming.
• Under-seasoning: Taste at the end and adjust salt, pepper, and spices. Tomatoes can dull flavors without enough seasoning.
• Watery sauce: Simmer long enough to reduce. If using canned tomatoes with extra liquid, cook a few minutes more.
• Overcooking vegetables: Add softer veggies later so they keep some bite.

Variations You Can Try

• Tex-Mex style: Add a can of black beans (drained), use taco seasoning, and finish with lime and avocado.

  Serve with tortillas or over cilantro-lime rice.

• Italian spin: Swap spices for Italian seasoning and crushed fennel, use fire-roasted tomatoes, and finish with mozzarella and basil. Serve over polenta or pasta.
• Greek-inspired: Use oregano, garlic, and a pinch of cinnamon. Stir in baby spinach at the end and top with feta and lemon.
• Low-carb option: Skip corn and serve over cauliflower rice.

  Add mushrooms and spinach for volume.

• Veggie-boosted: Grate a carrot and a small sweet potato into the skillet for a touch of sweetness and extra nutrients.
• Different proteins: Try ground turkey, chicken, or a plant-based ground. Adjust oil and seasoning as needed.

FAQ

Can I use frozen vegetables?

Yes. Add them straight from the freezer.

Corn, peas, and diced mixed vegetables work well. You may need to simmer a couple of extra minutes to evaporate the extra moisture.

What if I don’t have tomato paste?

You can skip it, but the sauce will be lighter. For a quick substitute, reduce 1/2 cup of tomato sauce in the pan for a few minutes to concentrate the flavor.

How do I make it spicier?

Increase crushed red pepper flakes, add a diced jalapeño with the onions, or stir in a spoonful of your favorite hot sauce at the end.

Which ground beef is best?

An 80/20 or 85/15 blend gives the best flavor and browning.

Leaner beef works too; just add a bit of oil and watch the seasoning.

Can I make this dairy-free?

Absolutely. Just skip the cheese or use a dairy-free shredded cheese. The recipe is naturally dairy-free otherwise.

What should I serve it with?

Rice, quinoa, couscous, mashed potatoes, roasted potatoes, or tortillas are all great.

A simple salad or steamed green beans helps round it out.

How can I thicken the skillet if it’s too saucy?

Simmer uncovered for a few minutes, or stir in a small handful of shredded cheese, or a tablespoon of tomato paste to tighten it up.

Can I double the recipe?

Yes. Brown the beef in batches so it caramelizes properly, then combine everything to simmer. Use a larger skillet or Dutch oven.

Wrapping Up

This Simple Ground Beef Skillet is the kind of recipe you keep in your back pocket for busy nights.

It’s quick, hearty, and endlessly adaptable to your pantry and taste. With a few basic ingredients and a single pan, you can serve a comforting meal that makes everyone happy. Keep the core method, swap the flavors as you like, and you’ll never be stuck wondering what’s for dinner.