Some evenings demand a meal that feels like a warm hug but arrives fast enough to keep pace with a busy life. That’s where this Ground Beef Skillet Dinner steps in—a quick, one-pan solution packed with color and flavor that feels like home on a plate.
I remember the first time I made this dish after a long day that stretched my patience thin. As the aroma of sautéed onions and garlic filled the kitchen, a quiet comfort settled in. The sizzle of ground beef mixing with fresh vegetables was oddly soothing. When the melted cheese joined the party, everything felt just right. It wasn’t just dinner; it was a little celebration of simple things—good food, easy prep, and a moment to breathe before the evening rushed back in.
- Ready in about 30 minutes, perfect for weeknight cooking.
- All cooked in one pan, making cleanup a breeze.
- Balanced with fresh vegetables and hearty ground beef.
- Seasoned with smoked paprika and oregano for a subtle twist.
- Melted cheddar cheese adds a creamy finish everyone loves.
In case you’re wondering, this is one of those meals where leftovers actually taste just as good the next day. Just reheat gently, and you’re set for another quick, satisfying dinner.
PrintGround Beef Skillet Dinner
A quick and hearty ground beef skillet dinner loaded with vegetables and seasoned to perfection. Perfect for a weeknight meal that comes together in one pan.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 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 cherry tomatoes, halved
1 cup frozen corn kernels
1 teaspoon smoked paprika
1 teaspoon dried oregano
1/2 teaspoon ground black pepper
1/2 teaspoon salt
2 tablespoons olive oil
1/4 cup beef broth
1/4 cup shredded cheddar cheese
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 to 7 minutes.
Remove the cooked ground beef from the skillet and set aside. Drain excess fat if necessary.
Add the remaining 1 tablespoon of olive oil to the skillet.
Add the diced onion and cook for 2 to 3 minutes until softened.
Stir in the minced garlic and cook for 30 seconds until fragrant.
Add the diced red bell pepper and zucchini to the skillet and cook for 4 to 5 minutes until they begin to soften.
Return the cooked ground beef to the skillet and stir to combine.
Add the cherry tomatoes, frozen corn, smoked paprika, dried oregano, salt, and black pepper. Stir well.
Pour in the beef broth and cook for 3 to 4 minutes, allowing the flavors to meld and the liquid to reduce slightly.
Sprinkle shredded cheddar cheese evenly over the skillet mixture.
Cover the skillet with a lid and cook for an additional 2 minutes until the cheese melts.
Remove from heat and garnish with chopped fresh parsley before serving.
FAQ
Can I use other vegetables? Absolutely. Feel free to swap in what you have on hand—carrots, mushrooms, or spinach all work well.
Is this recipe freezer-friendly? While best fresh, you can freeze leftovers in an airtight container and thaw before reheating.
Can I make it vegetarian? You could replace ground beef with plant-based crumbles or lentils for a meatless twist.
What to serve with this skillet? A simple side salad or crusty bread complements it nicely without stealing the spotlight.
When you’re ready for a dinner that’s as satisfying to make as it is to eat, this Ground Beef Skillet Dinner delivers. Give it a try tonight—you might just find your new favorite quick meal.