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Ground Beef and Veggies Skillet

Ground beef and veggies - the image is a close-up of a dish in a black bowl. the dish appears to be a stir-fry with a variety of vegetables, including broccoli, zucchini, bell peppers, and red onions. the vegetables are mixed together with ground beef, which is visible in the center of the dish. the beef is a dark brown color and looks crispy on the outside. the bell peppers are bright orange and yellow, while the zucchinis are yellow and red. the onions are thin and red, and they are scattered throughout the dish, adding a pop of color. the bowl is sitting on a dark grey countertop.
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A quick and hearty ground beef and vegetable skillet that’s perfect for a nutritious weeknight dinner. Packed with colorful veggies and seasoned to perfection, this one-pan meal is both delicious and easy to prepare.

Ingredients

Scale

1 pound ground beef
1 medium yellow onion, diced
2 cloves garlic, minced
1 medium red bell pepper, diced
1 medium zucchini, diced
1 medium carrot, peeled and diced
1 cup broccoli florets
1 cup canned diced tomatoes, drained
2 tablespoons olive oil
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes
1/4 cup low sodium beef broth
2 tablespoons chopped fresh parsley

Instructions

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Add the ground beef to the skillet and cook, breaking it apart with a spatula, until browned and cooked through, about 5-7 minutes.
Using a slotted spoon, transfer the cooked ground beef to a bowl and set aside. Drain excess fat from the skillet if necessary.
Add the remaining 1 tablespoon of olive oil to the skillet. Add the diced onion and cook until translucent, about 3 minutes.
Stir in the minced garlic and cook for 30 seconds until fragrant.
Add the diced red bell pepper, zucchini, carrot, and broccoli florets to the skillet. Cook, stirring occasionally, until the vegetables are tender-crisp, about 5-7 minutes.
Return the cooked ground beef to the skillet with the vegetables.
Add the drained diced tomatoes, dried oregano, dried basil, smoked paprika, salt, black pepper, and crushed red pepper flakes. Stir to combine.
Pour in the beef broth and stir well. Reduce heat to medium-low and simmer for 5 minutes to allow flavors to meld.
Remove from heat and sprinkle chopped fresh parsley over the skillet.
Serve hot as a main dish.

Find it online: https://cookinglove.cookinglovely.com/quick-ground-beef-and-veggies-skillet-for-weeknight-dinners/