Savory Ground Beef Skillet: A Quick Meal for Busy Nights
This hearty ground beef skillet brings back cozy childhood memories while offering a quick, satisfying dinner packed with beef, veggies, and quinoa. It’s a fantastic way to use ground beef for a busy weeknight meal that still feels like comfort food.
Ingredients
- 1 pound ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 can (15 oz) diced tomatoes, undrained
- 1 cup bell pepper, chopped (any color)
- 1 cup corn (fresh, canned, or frozen)
- 1 cup quinoa (or rice)
- 2 cups beef broth (or vegetable broth)
- 1 tablespoon olive oil
- 2 teaspoons chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro or parsley for garnish (optional)
Kitchen Equipment
- Large skillet
- Cutting board and knife
- Spatula
- Measuring cups and spoons
Instructions
- Prepare your ingredients: chop the onion, bell pepper, and garlic ahead of time to make cooking smoother and quicker.
- Sauté the vegetables: heat olive oil in a large skillet over medium heat, add the chopped onion and bell pepper, and cook until softened, about 5 minutes; stir in the garlic and sauté an additional minute until fragrant.
- Brown the ground beef: increase heat to medium-high, add the ground beef, break it up with a spatula, and cook until browned, about 6-8 minutes, draining any excess fat if necessary.
- Stir in seasonings and tomatoes: sprinkle chili powder, cumin, salt, and pepper over the beef, mix well, then pour in the diced tomatoes with their juices and stir to combine.
- Add quinoa and broth: mix in the quinoa and beef broth, bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until the quinoa is cooked and most of the liquid is absorbed.
- Add corn: gently fold in the corn and let the skillet sit, covered, for an additional 5 minutes to let the flavors meld.
- Serve and garnish: fluff the mixture with a fork, taste and adjust seasoning as needed, then garnish with fresh cilantro or parsley before plating.
Cook’s Notes
Chop all your vegetables before you start cooking to keep the process moving quickly, and check the quinoa a few minutes before the timer ends since cooking times can vary slightly by brand. If the mixture looks dry before the quinoa is fully tender, add a splash more broth.
Ingredient Swaps
Swap the quinoa for rice, couscous, or cauliflower rice, and use ground turkey instead of beef if you prefer a leaner option. Add extra veggies like zucchini or mushrooms for more nutrition and bulk.
Serving Suggestions
Serve this skillet on its own in bowls, spooned into warm taco shells for a fun gluten-free twist, or alongside a simple side salad and crusty bread for a heartier meal.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days, and reheat gently in the microwave or on the stovetop with a splash of broth to loosen the mixture. This dish also freezes well for up to 3 months once fully cooled.
Common Questions
Can I use a different grain instead of quinoa?
Yes, brown rice, couscous, or cauliflower rice all work well as substitutes and will absorb the broth and seasonings nicely.
Is this recipe good for meal prep?
Absolutely, it reheats well and holds up nicely in the fridge for a few days, making it a great option to portion out for lunches or quick dinners.
Can I make this dish spicier?
Yes, add extra chili powder, a diced jalapeño, or a dash of hot sauce while cooking the beef to boost the heat to your liking.