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.
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.