Some nights, you just want dinner to come together effortlessly, without a long list of steps or fancy ingredients. This gluten-free ground beef skillet is that kind of meal — straightforward, hearty, and packed with flavors that feel like a warm hug after a busy day.
I remember the first time I made this skillet; the smell of cumin and smoked paprika sizzling in the pan caught me off guard in the best way. I was halfway through chopping the zucchini when the timer went off, and I realized I’d almost forgotten to stir the beef. It’s the kind of recipe where you can let things simmer while your mind drifts to whatever else you’re juggling. The bell pepper adds a subtle sweetness, and the fresh cilantro stirred in at the end makes the whole dish feel lively and fresh. It wasn’t perfect — I might have cooked the veggies a tad too long — but it still tasted fantastic, and I couldn’t wait to have leftovers the next day.
- This skillet comes together quickly, which means less time in the kitchen and more time at the table.
- It’s naturally gluten-free, so it suits a variety of diets without extra hassle.
- The spices create a rich, layered flavor, though it’s simple enough that it won’t overwhelm picky eaters.
- It’s simple — and that’s kind of the point. No need for exotic ingredients or complicated steps.
If you’re worried about the vegetables getting soggy or the beef drying out, don’t stress too much. This recipe is forgiving, so small mistakes won’t ruin the dish. I usually just keep an eye on the skillet and adjust the heat if needed.
PrintGluten-Free Ground Beef Skillet
A simple and delicious gluten-free ground beef skillet recipe packed with vegetables and savory spices, perfect for a quick and hearty meal.
- 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 zucchini, 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 up with a spoon, until browned and cooked through, about 6-8 minutes.
Drain excess fat from the skillet if necessary.
Add diced red bell pepper and zucchini to the skillet and cook for 5 minutes until vegetables are 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, allowing flavors to combine.
Remove from heat and stir in chopped fresh cilantro.
Serve warm.
For this recipe, a good sturdy skillet is all you really need. No fancy gadgets required, which is a relief on busy nights. Serve it with a simple green salad or some crusty gluten-free bread if you want to round out the meal. Sometimes, I toss in a handful of corn or swap the zucchini for mushrooms — it’s flexible, depending on what’s in the fridge or what you feel like eating. If you’re feeling adventurous, a sprinkle of cheese on top before serving can add a nice creamy touch, although I haven’t tested that with this exact recipe.
FAQ
Can I make this ahead of time? Yes, leftovers keep well in the fridge for a few days and reheat easily.
Is it spicy? It has a mild kick from the crushed red pepper flakes, but you can adjust that to your liking.
Can I use ground turkey or chicken instead? You probably can, though the texture and flavor will change a bit.
Ready to try something that feels like a quick, satisfying dinner without complicated prep? Scroll down, save, and let this skillet bring some cozy comfort to your table.