This easy ground beef skillet is a flexible, family-friendly meal that comes together in just 30-minutes. Perfect for a busy weeknight or to add to your weekend meal prep menu.
Think bolognese sauce (or deconstructed meatballs!), quick and easy! I love that this dish is ultimately a big pot of vegetables with a little bit of meat. It’s healthy comfort food at it’s best!
Can You Cook Ground Beef with Vegetables?
YES! That’s exactly what this dish is; ground beef cooked with lots of veggies.
I like to start by browning the beef in a hot cast-iron skillet. You don’t need any extra oil because the ground beef had enough fat in it, so the meat will not stick to the pan.
Once the beef is browned, I push it to one side of the pan and add the vegetables.
How-To Make Ground Beef Skillet
Start by deciding what you want to serve you ground beef skillet with! I chose spaghetti squash but any type of pasta, grain, or vegetable will do.
- Heat a large cast-iron skillet (or non-stick pan) over medium heat.
- Add the ground beef, season with salt and pepper. Break up the meat with a wooden spatula and cook until browned.
- Push the beef to one side of the pan and add in onion and pepper. Cook until softened and then mix the veggies in with the meat.
- Again, push it all to one side and add in the mushrooms and garlic. Once they have softened, mix all the veggies with the meat.
- Stir in diced tomatoes, tomato sauce, and seasonings.
- Simmer for 15-20 minutes or until thickened. Serve over your favorite veggie or grain and enjoy it.
Yep! It’s really just that easy. I can’t wait for you to try it!
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HELPFUL KITCHEN TOOLS:
Cast Iron Skillet
Ground Beef Skillet
- 1 spaghetti squash cut in half and seeded
- 2 teaspoons olive oil
- salt, pepper, + garlic power to taste
- 1 lb. lean ground beef, preferably grass-fed
- 1 small onion, diced
- 1 bell pepper, diced
- 3 cloves minced garlic,
- 1 cup baby bella mushrooms chopped
- 2-15 ounce canned diced tomatoes
- 1-15 ounce can of tomato sauce
- 1 tablespoon Italian seasoning
- Salt and paper to taste
- 1/4 cup Fresh chopped basil or parsley optional
- 2 tablespoons parmesan cheese optional
- Preheat oven to 400.
- Cut spaghetti squash in half lengthwise and seed. Season each half with a teaspoon of olive oil and a sprinkle of salt, pepper and garlic powder. Place skin side up on a rimmed baking sheet and cook in for 35-40 tender until tender. Cool and gently scrap out the squash. This will be the base of your dish.
- Brown beef in a large cast iron skillet over a medium-high heat. Continually stir with a wooden spoon or spatula to make sure the meat is broken into small crumbles.
- Once the meat has browned, push it to one side of the pan and add in the onion and pepper. Cook for about 5 minutes until veggies begin to soften and then mix them imntothe beef and push to the side.
- Stir in the mushrooms and the garlic, season with salt and pepper, and allow to cook for another couple of minutes until the mushrooms have softened and then mix all the veggies and beef together.
- Add in diced tomatoes, tomato sauce, Italian seasoning, and salt and pepper to taste. Cook for another 15-20 minutes until all the flavors have come together and then top with fresh basil or parsley.
- Serve over the top of a pile of spaghetti squash (or zoodles, rice, pasta, etc.) and enjoy!