Some nights are packed with errands, late meetings, or just the whirlwind of family life. That’s when this Quick Ground Beef Weeknight Dinner Skillet becomes my go-to. It’s a one-pan dish that feels like a warm hug after a long day, with just the right balance of savory ground beef and tender vegetables.
One evening, after a particularly hectic day, I remember the moment I scooped that cheesy, aromatic skillet onto my plate. The smell of smoked paprika mixed with garlic and fresh parsley filled the kitchen, instantly pulling me into a cozy space. The first bite was satisfying—juicy beef mingled with sweet bell peppers and zucchini, all melted together with gooey cheddar cheese. It wasn’t just dinner; it was a little pause, a moment of calm in the chaos, and it reminded me how simple meals can bring comfort without a lot of fuss.
- Ready in under 30 minutes, perfect for busy weeknights.
- One-pan meal means less cleanup and more time to relax.
- Balanced flavors with a smoky, savory kick and fresh herbs.
- Hearty and filling without feeling heavy.
- Customizable with whatever veggies you have on hand.
If you’re wondering whether it’ll satisfy picky eaters or fit into a busy schedule, this skillet checks those boxes effortlessly. Plus, leftovers keep well and heat up beautifully, making it a practical choice for the week ahead.
PrintQuick Ground Beef Weeknight Dinner Skillet
A simple and flavorful ground beef skillet dinner perfect for busy weeknights. This recipe combines ground beef with vegetables and seasonings for a hearty, one-pan meal ready in under 30 minutes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4
Ingredients
1 pound ground beef
1 medium yellow onion, diced
2 cloves garlic, minced
1 medium red bell pepper, diced
1 medium zucchini, diced
1 cup canned diced tomatoes, drained
1 teaspoon smoked paprika
1 teaspoon dried oregano
1/2 teaspoon ground black pepper
1 teaspoon salt
2 tablespoons olive oil
1/4 cup shredded cheddar cheese
2 tablespoons chopped fresh parsley
Instructions
Heat olive oil in a large skillet over medium-high heat.
Add diced onion and cook for 2-3 minutes until softened.
Add minced garlic and cook for 30 seconds until fragrant.
Add ground beef to the skillet. Cook, breaking it apart with a spatula, until browned and no longer pink, about 5-7 minutes.
Drain excess fat from the skillet if necessary.
Add diced red bell pepper and zucchini to the skillet. Cook for 4-5 minutes until vegetables are tender.
Stir in canned diced tomatoes, smoked paprika, dried oregano, salt, and black pepper. Mix well and cook for an additional 2 minutes to combine flavors.
Sprinkle shredded cheddar cheese evenly over the skillet. Cover the skillet with a lid and cook for 2 minutes until the cheese melts.
Remove from heat and garnish with chopped fresh parsley before serving.
FAQ
Can I use ground turkey instead of beef? Absolutely, ground turkey works well and keeps the dish lighter while maintaining great flavor.
Is this recipe freezer-friendly? It’s best enjoyed fresh or refrigerated leftovers, as freezing may affect the texture of the vegetables.
Can I add more vegetables? Feel free to toss in mushrooms, spinach, or carrots to boost nutrition and flavor.
What if I don’t have cheddar cheese? Any melting cheese like mozzarella or Monterey Jack makes a delicious substitute.
Next time your evening feels rushed or you just want something comforting and straightforward, this skillet will be waiting. It’s that easy, satisfying meal that brings a little peace to your plate.