What kind of ground beef is best for skillet recipes?

For skillet recipes like this, an 85/15 or 90/10 lean ground beef is ideal. The slightly higher fat content in 85/15 provides more flavor and tenderness, preventing the dish from drying out. If using a leaner cut, you might add a touch more olive oil to the pan when browning.

Can I use different vegetables in this ground beef skillet?

Absolutely! This recipe is incredibly versatile. Feel free to swap bell peppers and zucchini for other quick-cooking vegetables like broccoli florets, green beans, corn, diced carrots, or sliced mushrooms. Just ensure they are cut into similar-sized pieces for even cooking.

How can I make this ground beef recipe spicier?

To add more heat, you can increase the amount of chili powder, include a pinch of cayenne pepper, or add a finely diced jalapeu00f1o or serrano pepper when sautu00e9ing the vegetables. A dash of your favorite hot sauce or a sprinkle of red pepper flakes at the end also works wonderfully!

Is this ground beef skillet good for meal prepping?

Yes, itu2019s excellent for meal prepping! Cook a larger batch and divide it into individual portions in airtight containers. It reheats beautifully in the microwave or on the stovetop, making it a convenient and healthy option for lunches or quick dinners throughout the week. It stays fresh for up to 3-4 days in the refrigerator.

Ground beef recipes: 7 Quick & Easy Skillet Dinners

Name: One-Pan Zesty Ground Beef & Veggie Skillet
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 tbsp olive oil; 1 lb lean ground beef (85/15 or 90/10); 1 large onion, chopped; 2 bell peppers (any color), chopped; 1 medium zucchini, chopped; 3 cloves garlic, minced; 1 tbsp chili powder; 1 tsp ground cumin; 1 tsp smoked paprika; 1/2 tsp dried oregano; 1/4 tsp garlic powder; Salt and black pepper to taste; 2 tbsp fresh lime juice; 1/4 cup fresh cilantro, chopped (for garnish)

Ingredients

Scale

1 tbsp olive oil
1 lb lean ground beef (85/15 or 90/10)
1 large onion, chopped
2 bell peppers (any color), chopped
1 medium zucchini, chopped
3 cloves garlic, minced
1 tbsp chili powder
1 tsp ground cumin
1 tsp smoked paprika
1/2 tsp dried oregano
1/4 tsp garlic powder
Salt and black pepper to taste
2 tbsp fresh lime juice
1/4 cup fresh cilantro, chopped (for garnish)

Instructions

Step 1: Heat olive oil in a large skillet or cast-iron pan over medium-high heat. Add the ground beef, breaking it up with a spoon. Cook until thoroughly browned and no pink remains, about 5-7 minutes. Drain any excess fat and set the beef aside in a bowl.
Step 2: In the same skillet, add the chopped onion and cook until softened, about 3-4 minutes. Add the chopped bell peppers and zucchini, and cook for another 5-7 minutes, stirring occasionally, until the vegetables are crisp-tender.
Step 3: Return the browned ground beef to the skillet with the vegetables. Add the minced garlic, chili powder, cumin, smoked paprika, dried oregano, and garlic powder. Season with salt and black pepper.
Step 4: Cook for 1 minute more, stirring constantly, to toast the spices and ensure they coat the beef and vegetables evenly, releasing their full aroma.
Step 5: Remove the skillet from the heat. Stir in the fresh lime juice and chopped fresh cilantro. Taste and adjust seasoning as needed.
Step 6: Serve hot, either directly from the skillet or over your favorite grain like rice or quinoa.

Notes

This recipe is incredibly flexible! Feel free to customize the vegetables based on what you have on hand or what’s in season. Broccoli florets, green beans, diced carrots, or even mushrooms can make fantastic additions. For an extra kick of heat, add a pinch of cayenne pepper with the other spices.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dinner
Cuisine: American

Keywords: ground beef, one pan, skillet, easy dinner, weeknight meal, healthy, vegetables, zesty, quick

Ingredients

Instructions

Notes

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