When the day’s been long and your stomach starts its gentle protests, nothing quite hits the spot like a skillet meal that’s both simple and satisfying. This ground beef skillet is one of those dishes that feels like an embrace from the inside—rich aromas, tender veggies, and a hint of smoky spice all mingling together in one pan.
I remember the first time I made this recipe—it was one of those evenings where I wasn’t quite sure what I had on hand, and honestly, I was a bit distracted by a phone call that ran longer than expected. Somewhere between chopping the peppers and stirring the beef, I lost track of time. But the smells from the stove pulled me back. The sizzling garlic mixed with cumin and smoked paprika filled the kitchen, and despite the minor chaos, that moment of tasting it fresh from the skillet was pure comfort. It wasn’t picture-perfect, but it was real, and that’s what made it memorable.
- It’s hearty enough to feel like a full meal but light enough not to weigh you down.
- Gluten-free and packed with veggies, it’s a reliable choice for those mindful of diet restrictions.
- The flavors build quickly, making it great for nights when time is tight — though it’s not fancy, and that’s kind of the point.
- Leftovers reheat well, but honestly, it rarely lasts long enough to test that fully.
If you’re juggling a busy schedule or just craving something straightforward with a little kick, this skillet might become your new go-to. It won’t dazzle with complicated techniques or exotic ingredients, but it does deliver comfort and flavor with minimal fuss.
PrintGluten-Free Ground Beef Skillet
A flavorful and easy gluten-free ground beef skillet recipe perfect for a quick and hearty meal. Packed with vegetables and seasoned with gluten-free spices, this dish is both delicious and safe for gluten-sensitive diets.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4
Ingredients
1 pound ground beef
1 tablespoon olive oil
1 medium yellow onion, diced
2 cloves garlic, minced
1 medium red bell pepper, diced
1 medium green bell pepper, diced
1 cup canned diced tomatoes, drained
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes
1/4 cup chopped fresh cilantro
Instructions
Heat olive oil in a large skillet over medium heat.
Add diced onion and cook for 3-4 minutes until softened.
Add minced garlic and cook for 30 seconds until fragrant.
Add ground beef to the skillet and cook, breaking it apart with a spoon, until browned and cooked through, about 6-8 minutes.
Drain excess fat from the skillet if necessary.
Add diced red and green bell peppers to the skillet and cook for 4-5 minutes until slightly tender.
Stir in diced tomatoes, ground cumin, smoked paprika, dried oregano, salt, black pepper, and crushed red pepper flakes.
Cook for an additional 3-4 minutes, stirring occasionally, until the flavors are well combined and the vegetables are tender.
Remove from heat and stir in chopped fresh cilantro.
Serve hot and enjoy!
Using a sturdy skillet really helps the flavors develop and keeps everything in one place, no fancy equipment necessary. I usually serve this with a simple side salad or some warm gluten-free bread to soak up the juices. Sometimes, I toss in a handful of corn or swap the bell peppers for whatever’s left in the fridge — not always perfect, but it works. You could also try adding a bit of cheese on top or a dollop of sour cream if you’re feeling indulgent, though I haven’t experimented enough to say if it’s better that way.
FAQ
Can I make this in advance?
Definitely. Store it in the fridge for up to three days and reheat gently to keep the veggies from getting mushy.
What if I want it spicier?
Feel free to add more crushed red pepper flakes or a splash of hot sauce right before serving.
Is it freezer-friendly?
I haven’t tried freezing it myself, but it should freeze fine. Just thaw and warm slowly.
Ready to bring a little warmth and simplicity to your evening meals? Give this skillet a try and see how quickly it becomes part of your weeknight rhythm.