Hearty ground beef skillet

I threw this together on a Tuesday night when the fridge was half-empty and everyone was starving. One skillet, whatever vegetables I had rolling around in the crisper, and a pound of beef turned into something we all fought over. Now it's the meal I make when I need dinner done fast but still want it to feel like I actually cooked.

The first time I made this, my kids spotted the zucchini and gave me that suspicious look. But once the cheddar melted over everything and the paprika filled the kitchen, they grabbed forks and started eating straight from the skillet. I didn't even get a chance to plate it properly.

Ingredients

• Ground beef (1 lb, 85% lean): This is the hearty base that makes the whole dish filling, and the slight fat content keeps everything moist without being greasy.
• Onion (1 medium, diced): It adds sweetness as it softens and builds the foundational flavor you don't really notice but would miss if it wasn't there.
• Red bell pepper (1, diced): The color makes the skillet look alive, and it brings a mild sweetness that balances the savory beef.
• Zucchini (1, diced): It soaks up all the seasoning and adds a tender bite without overpowering anything else.
• Frozen corn (1 cup): Little pops of sweetness scattered throughout, and you don't even have to thaw it first.
• Garlic (2 cloves, minced): Thirty seconds in the pan and the whole kitchen smells like you've been cooking for hours.
• Diced tomatoes (1 can, undrained): The juice creates a light sauce that ties everything together without making it soupy.
• Beef broth (1/2 cup): Just enough liquid to let the rice soak up flavor and keep the skillet from drying out.
• Cooked rice (1 cup): This stretches the meal and makes it feel complete, plus it absorbs all the savory goodness at the bottom of the pan.
• Paprika (1 tsp): Adds a warm, slightly smoky note that makes the beef taste richer.
• Cumin (1/2 tsp): A hint of earthiness that deepens the flavor without making it taste like chili.
• Oregano (1/2 tsp): Brings a subtle herbal touch that reminds you this is home-cooked, not takeout.
• Black pepper and salt: Season to your taste, but don't skip the pepper—it adds a little edge that keeps things interesting.
• Cheddar cheese (1 cup, shredded): The crowning glory that melts into every corner and makes everyone come back for seconds.
• Fresh parsley or cilantro (2 tbsp, optional): A sprinkle of green at the end makes it look like you put in extra effort, even though you didn't.

Instructions

Brown the beef:

Heat your skillet over medium-high and add the ground beef, breaking it apart with a wooden spoon as it sizzles. Once it's browned and cooked through (about 5 to 6 minutes), drain off any extra fat so the dish doesn't get greasy.

Soften the vegetables:

Toss in the diced onion, bell pepper, and zucchini, stirring them around until they start to soften and smell sweet, about 3 to 4 minutes. You'll see the colors brighten as they cook.

Add the garlic:

Stir in the minced garlic and let it cook for just 30 seconds until the aroma hits you. Don't let it burn or it'll taste bitter.

Build the skillet:

Add the corn, diced tomatoes with all their juice, beef broth, cooked rice, and all your spices (paprika, cumin, oregano, pepper, and salt). Stir everything together so the rice and vegetables are coated in the tomato and broth mixture.

Simmer and meld:

Turn the heat down to medium, cover the skillet, and let it simmer for 10 minutes, stirring once or twice. The vegetables will finish cooking and all the flavors will blend into something cohesive and comforting.

Melt the cheese:

Take off the lid and sprinkle the shredded cheddar evenly over the top. Cover again and let it sit for 2 to 3 minutes until the cheese is melted and gooey.

Finish and serve:

Pull the skillet off the heat, scatter fresh parsley or cilantro over the top if you have it, and serve straight from the pan. Everyone can dig in while it's still hot and bubbling.

Save

One night I made this for a friend who was going through a rough week, and she sat at my kitchen table and ate two full bowls without saying much. When she finally looked up, she just said it tasted like someone cared. That's when I realized this dish isn't fancy, but it does exactly what good food is supposed to do.

Make It Your Own

You can swap ground turkey or chicken for the beef if you want something lighter, and it'll still taste great. If you like heat, add a pinch of chili flakes or a diced jalapeño with the vegetables. Sometimes I throw in whatever's about to go bad in the fridge (mushrooms, spinach, or even diced sweet potato), and it always works out. This recipe is more of a formula than a strict rule, so trust your instincts and use what you have.

Serving and Pairing Ideas

This skillet is hearty enough to stand alone, but I like to serve it with a simple green salad dressed in lime and olive oil to cut through the richness. Warm tortillas on the side turn it into a build-your-own taco situation, which is always a hit. If you want to stretch it further, add a dollop of sour cream or a spoonful of salsa on top. It's also great alongside cornbread or garlic toast if you're feeding a crowd.

Storage and Reheating

Leftovers keep in an airtight container in the fridge for up to four days, and honestly, they taste even better after the flavors have had a night to soak in. Reheat in a skillet over medium heat with a splash of broth or water to loosen it up, or microwave it in a covered bowl, stirring halfway through. You can also freeze portions for up to three months, just thaw overnight in the fridge before reheating.

• Add a little extra cheese when reheating to freshen it up and make it taste like you just cooked it.
• If the rice has absorbed too much liquid overnight, stir in a couple tablespoons of broth to bring it back to life.
• This also makes a great filling for stuffed peppers or a base for burrito bowls the next day.

Save

This is the kind of meal that doesn't ask much from you but gives back plenty. Make it once and it'll become the thing you cook when you need dinner to just work.

Questions & Answers

→ What cooking method is used for this beef skillet?

The dish is prepared using a one-pan skillet method where ground beef is browned first, then vegetables and seasonings are simmered together for a flavorful blend.

→ Can I substitute the ground beef with another protein?

Yes, ground turkey or chicken work well as lighter alternatives while maintaining the dish's texture and flavor profile.

→ What vegetables are included in the skillet?

The skillet features diced onion, red bell pepper, zucchini, and frozen corn kernels for color and texture variety.

→ How is the cheese incorporated into the dish?

Shredded cheddar cheese is sprinkled over the skillet near the end of cooking and melted under a cover for a creamy finish.

→ Is this dish suitable for gluten-free diets?

It can be gluten-free if using certified gluten-free broth and spices. Always check ingredient labels to ensure compatibility.

→ What spices enhance the flavor of this skillet?

Paprika, ground cumin, dried oregano, black pepper, and salt create a balanced and savory seasoning blend.