I know the feeling: you open the fridge after a long day, and the thought of figuring out dinner from scratch just feels like another chore. That’s exactly why I fell in love with the concept of a versatile ground beef veggie skillet. It’s not just one meal; it’s a foundational hero that can morph into five (or more!) entirely different, equally delicious, and incredibly easy weeknight dinners. It’s my go-to strategy for combatting dinner dilemmas and ensuring a tasty, wholesome meal is always within reach, even on the busiest of evenings.

Why You’ll Love This Dish

This isn’t just another weeknight recipe; it’s a meal planning superpower! You’ll absolutely adore this ground beef veggie skillet because it brilliantly combines convenience with flavor and nutrition. Imagine: one basic prep session that sets you up for diverse dinners throughout the week. It’s incredibly budget-friendly, utilizing economical ground beef and whatever vegetables you have on hand. Plus, it’s a fantastic way to sneak in extra veggies, making it genuinely kid-approved (especially when you transform it into tacos or a cheesy pasta bake!). This recipe shine as a speedy solution for those frantic weeknights when you need something on the table fast, but still crave homemade goodness that feels satisfying and fresh.

> “I thought I was making just one dinner, but this ground beef veggie skillet gave me so many options! It saved my weeknight meal planning and my sanity. Plus, the kids actually ate their vegetables without complaint. A total win!”

Step-by-Step Overview

Getting this versatile ground beef veggie skillet ready for its many transformations is surprisingly straightforward. First, you’ll brown your ground beef until it’s nicely cooked through. Next, you’ll introduce your chosen aromatics and a medley of colorful vegetables, letting them soften and mingle with the beef’s savory flavors. A simple seasoning blend ties it all together, creating a perfectly seasoned base. From there, the magic happens as this delicious mixture becomes the starting point for a variety of quick and creative meals, making your weeknight dinners a breeze.

What You’ll Need

To whip up this foundational ground beef veggie skillet, gather these items:

1 tablespoon olive oil
1 pound lean ground beef (or ground turkey, chicken, or a plant-based alternative)
1 medium onion, chopped
2 cloves garlic, minced
2 cups mixed vegetables, chopped (e.g., bell peppers, zucchini, carrots, mushrooms, corn, green beans – use what you have!)
1 (14.5 ounce) can diced tomatoes, undrained
1 teaspoon dried Italian seasoning (or a mix of oregano, basil, and thyme)
1/2 teaspoon salt (or to taste)
1/4 teaspoon black pepper (or to taste)
Optional: a dash of red pepper flakes for heat

Directions to Follow

Let’s get cooking! Here’s how to create your versatile ground beef veggie skillet base:

Heat the Skillet: In a large skillet or Dutch oven, heat the olive oil over medium-high heat.
Brown the Beef: Add the ground beef to the hot skillet. Break it apart with a spoon and cook until it’s fully browned and no longer pink.
Drain Excess Fat: Carefully drain any excess fat from the skillet. This keeps your dish lighter and less greasy.
Sauté Aromatics: Add the chopped onion to the skillet with the beef and cook for about 3-5 minutes, until it softens and becomes translucent. Stir in the minced garlic and cook for another minute until fragrant.
Add Veggies: Stir in your chosen mixed vegetables and the can of diced tomatoes (including their juice).
Season: Sprinkle in the Italian seasoning, salt, and pepper. If using, add a dash of red pepper flakes.
Simmer: Bring the mixture to a simmer, then reduce the heat to medium-low, cover, and let it cook for 10-15 minutes, or until the vegetables are tender-crisp. Stir occasionally.
Taste and Adjust: Taste the skillet mixture and adjust seasonings as needed. If it seems a bit dry, you can add a splash of water or broth.
Ready for Transformation: Your ground beef veggie skillet base is now ready! Use it immediately for one of your 5 easy weeknight meals, or cool it completely before storing for future use.

How to Serve Your Ground Beef Veggie Skillet: 5 Easy Weeknight Meals

The true beauty of this ground beef veggie skillet lies in its adaptability! Here are 5 fantastic ways to turn your base into a full meal:

Classic Skillet Dinner: Simply serve the skillet mixture warm over a bed of fluffy rice, quinoa, or with a side of crusty bread. A sprinkle of fresh parsley or grated Parmesan cheese elevates it.
Taco/Burrito Bowls: Spoon the beef and veggie mixture into warmed tortillas or lettuce cups for tacos. For burrito bowls, serve over rice with toppings like avocado, sour cream, salsa, and shredded cheese.
Cheesy Pasta Bake: Stir the skillet mixture into cooked pasta (macaroni, penne, or shells work well). Transfer to a baking dish, top generously with shredded cheddar or mozzarella, and bake at 375°F (190°C) for 15-20 minutes until bubbly and golden.
Stuffed Bell Peppers: Halve bell peppers (any color), remove seeds, and fill with the skillet mixture. Place in a baking dish with a little water at the bottom, then bake at 375°F (190°C) for 25-35 minutes, or until the peppers are tender. Top with cheese for the last 10 minutes if desired.
Hearty Shepherd’s Pie (Deconstructed): Top servings of the skillet mixture with a dollop of mashed potatoes (store-bought or homemade) and bake briefly until warmed through and lightly browned on top. A simpler, faster take on the classic!

Keeping Leftovers Fresh

Proper storage ensures you can enjoy these flexible meals throughout the week.

Refrigeration: Once your ground beef veggie skillet base has cooled completely, transfer it to an airtight container. It will keep beautifully in the refrigerator for up to 3-4 days. This is perfect for meal prepping multiple dinners.
Freezing: For longer storage, this mix freezes exceptionally well. Place the cooled skillet mixture into freezer-safe bags or containers, removing as much air as possible. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating: To reheat, you can use the microwave (stirring occasionally) or warm it gently in a skillet on the stovetop over medium-low heat, adding a splash of water or broth if it seems dry. Ensure the internal temperature reaches 165°F (74°C) for food safety.

Pro Chef Tips

Making this ground beef veggie skillet even better is easy with a few simple tricks:

Don’t Overcrowd: When browning the beef, ensure you’re not overcrowding the pan. If you’re using more than a pound, you might want to do it in two batches to get a nice brown sear rather than steaming the meat.
Layer Flavors: Cook your aromatics (onions, garlic) until fragrant before adding other ingredients. This builds a deeper flavor base.
Embrace Your Veggie Drawer: This recipe is incredibly forgiving. Use what’s in season or what you need to use up. Almost any non-starchy vegetable will work well here.
Season as You Go: Taste and adjust your seasoning multiple times – after browning the beef, after adding the tomatoes, and before serving. This ensures a perfectly balanced flavor profile.
Batch and Transform: The real secret is making a larger batch of the base skillet mixture earlier in the week. Then, each night, you simply transform a portion into one of these quick meal variations. Talk about time-saving!

Creative Twists

Want to play with the flavors? Here are some fun variations to try:

Spicy Kick: Add a diced jalapeño or serrano pepper with the onions, or boost the red pepper flakes. A dash of cayenne would also work.
Mediterranean Twist: Swap Italian seasoning for oregano and a pinch of cinnamon, add chopped spinach or kale at the end, and serve with a dollop of Greek yogurt or feta cheese.
Asian-Inspired: Introduce grated ginger with the garlic, swap diced tomatoes for a tablespoon of soy sauce and a splash of rice vinegar, and add water chestnuts. Serve over noodles or rice, topped with sesame seeds.
Hearty Beans: Stir in a can of drained and rinsed black beans, kidney beans, or cannellini beans along with the diced tomatoes for extra protein and fiber.
Creamy Skillet: Stir in a few tablespoons of cream cheese or a splash of heavy cream at the very end for a richer, creamier texture, especially delicious for a pasta sauce.

Common Questions

Can I use frozen vegetables in this skillet?

A: Absolutely! Frozen mixed vegetables are a fantastic time-saver. You can add them directly to the skillet after the aromatics; they may just need a few extra minutes to cook through thoroughly. There’s no need to thaw them first.

What’s the best way to make this meal vegetarian or vegan?

A: This recipe adapts beautifully! Simply swap the ground beef for a plant-based ground crumble, lentils, or finely chopped mushrooms. Ensure your seasonings are robust to maintain flavor.

How can I make this skillet meal low-carb?

A: To keep it low-carb, serve the ground beef veggie skillet over cauliflower rice, zucchini noodles, or simply enjoy it as a hearty bowl with a side salad. When making the pasta bake variation, opt for low-carb pasta alternatives or spaghetti squash.

Ground Beef Veggie Skillet

This versatile ground beef and veggie skillet is a healthy and flavorful meal, perfect for a quick dinner or meal prepping. It’s packed with vegetables and savory seasonings.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 30

Total Time 50

Servings 4 servings

Calories 350 kcal

Equipment

Large skillet
Dutch oven

Ingredients

Main Ingredients

1 tablespoon olive oil
2 pounds lean ground beef 80/20 or 90/10 work well
1 large onion chopped
2 cloves garlic minced
2 bell peppers (any color) chopped
2 carrots peeled and diced
1 zucchini diced
1 can (14.5 ounce) diced tomatoes undrained
1 tablespoon chili powder or to taste
1 teaspoon cumin
½ teaspoon dried oregano
Salt and black pepper to taste
beef broth Optional: A splash for extra moisture

Instructions

Preparation Steps

Chop the onion, bell peppers, carrots, and zucchini, then mince the garlic to prepare all vegetables before cooking.
Heat olive oil in a large skillet over medium-high heat, then brown the ground beef, breaking it apart and draining any excess fat.
Add the chopped onion and minced garlic to the skillet, cooking for 3-5 minutes until the onion softens and garlic becomes fragrant.
Stir in the bell peppers, carrots, zucchini, diced tomatoes with their liquid, chili powder, cumin, oregano, salt, and pepper; add a splash of beef broth if the mixture seems dry.
Bring the mixture to a simmer, then reduce heat to medium-low, cover, and cook for 15-20 minutes, stirring occasionally, until vegetables are tender-crisp and flavors meld.
Taste the skillet mixture and adjust seasonings as needed for salt, pepper, or additional chili powder.
Serve a portion for dinner and divide the remainder into containers for future meals.

Notes

This recipe is highly versatile; feel free to swap in other vegetables like green beans, corn, or spinach. For a low-carb alternative, serve over cauliflower rice. To make it spicy, add a pinch of cayenne pepper with the chili powder. This dish reheats well, making it excellent for meal prep throughout the week.