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Easy 30-Minute One-Pan Ground Beef Skillet

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A quick and comforting one-pan meal with ground beef, vegetables, and a rich tomato sauce, ready in under 30 minutes with minimal cleanup.

Ingredients

Scale
  • 1 pound ground beef (80/20 blend)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 medium red bell pepper, diced
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 1 cup beef broth
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • ½ teaspoon ground cumin
  • ½ teaspoon salt (plus more to taste)
  • ¼ teaspoon black pepper
  • 1 cup frozen corn kernels
  • Optional toppings: shredded cheddar cheese, fresh cilantro, sliced green onions

Instructions

  1. Heat your skillet over medium-high heat. Let it get hot for about two minutes before adding anything. Add the ground beef to the dry pan and break it apart with your wooden spoon. Cook for 5-6 minutes, stirring occasionally, until the beef is browned and cooked through.
  2. Remove the beef from the skillet using a slotted spoon and set it aside on a plate. Leave about one tablespoon of the rendered fat in the pan. If there’s more than that, pour off the excess. If you’re using lean beef and there’s hardly any fat, add a tablespoon of olive oil instead.
  3. Add the diced onion to the hot skillet and cook over medium heat for 3-4 minutes, stirring occasionally, until it becomes translucent and starts to soften.
  4. Add the minced garlic and diced red bell pepper to the skillet. Cook for another 2 minutes, stirring frequently, until the garlic is fragrant and the bell pepper has softened slightly.
  5. Pour in the diced tomatoes with their juices and the beef broth. Use your spoon to scrape up any browned bits from the bottom of the pan. Add the smoked paprika, dried oregano, ground cumin, salt, and black pepper. Stir everything together until well combined.
  6. Return the cooked ground beef to the skillet along with the frozen corn kernels. Stir everything together, then bring the mixture to a gentle boil. Once it’s bubbling, reduce the heat to medium-low and let it simmer uncovered for 8-10 minutes.
  7. Taste the skillet and adjust the seasoning if needed.
  8. Remove the skillet from the heat and let it rest for 2-3 minutes before serving. If you’re adding cheese, sprinkle it on top right after you take the pan off the heat.
  9. Spoon the skillet mixture into bowls and top with fresh cilantro or sliced green onions if you like. Serve as is, or over rice, quinoa, or with crusty bread.

Notes

Don’t rush the browning step for best flavor. If you accidentally add too much salt, drop in a peeled raw potato and simmer for a few minutes to absorb excess salt. For consistent results, use an instant-read thermometer; ground beef is safe at 160°F but perfectly juicy at 165°F.

Nutrition

Keywords: ground beef skillet, one-pan meal, 30-minute dinner, weeknight dinner, easy ground beef recipe

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