Hearty Ground Beef Skillet (Print Version)
A quick, one-pan ground beef and vegetable skillet blending savory spices and fresh ingredients.
# What You Need:
→ Meat
01 - 1 lb ground beef (85% lean)
→ Vegetables
02 - 1 medium onion, diced
03 - 1 red bell pepper, diced
04 - 1 zucchini, diced
05 - 1 cup frozen corn kernels
06 - 2 cloves garlic, minced
→ Pantry
07 - 1 can (14.5 oz) diced tomatoes, undrained
08 - ½ cup beef broth
09 - 1 cup cooked rice (white or brown)
→ Spices & Seasonings
10 - 1 tsp paprika
11 - ½ tsp ground cumin
12 - ½ tsp dried oregano
13 - ¼ tsp black pepper
14 - ¾ tsp salt, or to taste
→ Finishing
15 - 1 cup shredded cheddar cheese
16 - 2 tbsp fresh parsley or cilantro, chopped (optional)
# How to Make It:
01 - In a large skillet over medium-high heat, cook the ground beef, breaking it up with a spoon, until browned and fully cooked, about 5 to 6 minutes. Drain excess fat if needed.
02 - Add diced onion, red bell pepper, and zucchini to the skillet. Cook for 3 to 4 minutes until the vegetables soften slightly.
03 - Stir in the minced garlic and cook for 30 seconds until fragrant.
04 - Add frozen corn, undrained diced tomatoes, beef broth, cooked rice, paprika, cumin, oregano, black pepper, and salt. Stir well to combine all ingredients evenly.
05 - Reduce heat to medium, cover the skillet, and simmer for 10 minutes, stirring occasionally, until vegetables are tender and flavors develop.
06 - Uncover the skillet and sprinkle shredded cheddar cheese over the mixture evenly. Cover again and allow the cheese to melt for 2 to 3 minutes.
07 - Remove from heat, garnish with chopped parsley or cilantro if desired, and serve immediately while hot.
# Expert Hints:
01 -
- One pan, one meal, barely any cleanup—the kind of dinner that feels like winning.
- Ready in under forty minutes, which means you can actually sit down to eat before everything gets cold.
- Flexible enough to use whatever vegetables you have hiding in the back of the crisper drawer.
02 -
- Don't skip draining excess fat from the beef if there's a lot pooling—it makes the difference between hearty and greasy.
- The rice works best if it's already cooked; raw rice will turn chalky and throw off your whole timing.
- Taste the skillet before the cheese goes on and adjust your salt—you can't undo it once it's melted in.
03 -
- Brown your beef over medium-high heat and don't stir it constantly—let it sit for a minute or two so it actually caramelizes instead of steaming.
- If your broth is very salty, use less salt in your spice blend and taste as you go—it's easier to add than to fix.