Recipe With Ground Beef

This easy, one-pot skillet dinner mixes savory ground beef, pasta, and melt-in-your-mouth cheese for a family-friendly weeknight meal that’s both comforting and delicious.

Let me share why this Recipe With Ground Beef has become a staple in my kitchen. It’s a no-fuss, budget-friendly pasta skillet that delivers Italian flavor with minimal cleanup. I first made it on a chilly fall evening when my grandkids needed dinner after soccer practice. They begged for seconds, and I knew I’d hit on something special. With lean ground beef, ripe tomatoes, and simple pantry staples, it feels hearty without weighing you down. Plus, this is the kind of comfort food that warms you up after a busy day and still fits into a balanced dinner plan.

Why You’ll Love This Recipe With Ground Beef

– No extra pans: everything cooks in one skillet, so cleanup is a breeze.
– Ready in under 40 minutes—even on a hectic weeknight.
– Budget-friendly: lean ground beef stretches to feed 4–6 people.
– Crowd-pleaser: cheesy pasta and savory meat make picky eaters happy.
– Customizable: swap veggies or spices to suit your taste.
– Family-friendly: gentle spices, real ingredients, no mystery fillers.
– Freezer-friendly: make a double batch and stash extras for later.
– Balanced: protein + carbs keeps everyone satisfied until lunch.

Ingredients

– 1 lb lean ground beef (90/10 recommended; or use ground turkey for lighter fare)
– 1 tbsp extra-virgin olive oil (or your favorite cooking oil)
– 1 small yellow onion, finely chopped (about ¾ cup)
– 2 cloves garlic, minced (or 1 tsp jarred garlic)
– 1 bell pepper, diced (any color; red adds extra sweetness)
– 1 tsp kosher salt
– ½ tsp freshly ground black pepper
– 1 tsp dried oregano (or 1 tbsp chopped fresh oregano)
– ½ tsp crushed red pepper flakes (optional, for a little kick)
– 1 (14.5 oz) can diced tomatoes (fire-roasted adds depth)
– 1 (8 oz) can tomato sauce (no-salt-added works too)
– 1 cup low-sodium chicken or beef broth (for savory richness)
– 8 oz pasta (penne, rigatoni, or spiral; Barilla holds up well)
– 1 cup shredded mozzarella cheese (freshly grated)
– ½ cup grated Parmesan cheese (Cracker Barrel or similar)
– ¼ cup chopped fresh basil or parsley (for garnish)

(Substitutions: swap mozzarella for cheddar, use zucchini noodles for a lower-carb twist, or stir in Greek yogurt for extra creaminess.)

Directions

1. Heat oil in a heavy-bottomed skillet over medium-high. Add ground beef and break it up with a spatula; cook until no pink remains (5–7 minutes). Tip: a cast-iron skillet gives even browning.
2. Push beef aside, add onion and bell pepper. Sauté 3–4 minutes until veggies soften. Stir in garlic and cook 30 seconds until fragrant.
3. Season with salt, pepper, oregano, and red pepper flakes. Let spices bloom for about a minute—you’ll smell the difference.
4. Pour in diced tomatoes, tomato sauce, and broth. Scrape up any browned bits—those add serious flavor.
5. Stir in pasta, pressing to submerge. Bring to a gentle simmer over medium heat.
6. Cover, reduce to medium-low, and cook per pasta package (usually 10–12 minutes), stirring halfway to prevent sticking.
7. When pasta is tender and most liquid is absorbed, remove the lid. Taste and adjust seasoning if needed.
8. Sprinkle mozzarella and Parmesan over the top, cover, and let cheese melt (2–3 minutes).
9. Turn off heat, garnish with basil or parsley, and let rest 5 minutes so flavors settle. Serve warm.

Servings & Timing

– Yield: Serves 4–6 as a main dish
– Prep Time: 15 minutes (chopping and measuring)
– Cook Time: 25 minutes (including cheese melt)
– Total Time: About 40 minutes from stove to table

Variations

– Tex-Mex: Stir in 1 tbsp taco seasoning, black beans, and top with cheddar and avocado.
– Creamy: Swirl in ½ cup heavy cream before adding cheese.
– Casserole: Transfer to a baking dish, top with extra cheese, and bake at 375°F for 10–12 minutes.
– Veggie-Packed: Add sliced mushrooms or zucchini ribbons in the last 5 minutes.
– Enchilada Style: Swap tomato sauce for enchilada sauce and oregano for cumin.

Storage & Reheating

Refrigerate leftovers in an airtight container for up to 3 days; freeze for up to 2 months. To reheat, microwave on medium power with a splash of broth or warm gently on the stove, stirring to revive creaminess. Make-ahead tip: Prepare through Step 4, cool, freeze, then add pasta fresh when you reheat.

Notes

– Lean beef ratio keeps grease low; drain excess fat if you see pools.
– Don’t rush browning—those little browned bits are pure flavor.
– If the sauce seems too thick mid-cook, stir in extra broth tablespoons at a time.
– Grate your own cheese; pre-shredded can have anti-caking agents that resist melting.
– Resting off heat allows pasta to soak up sauce and firms up the dish for plating.

FAQs

Q: Can I use ground turkey instead of beef?
A: Yes—ground turkey or chicken works well; just drain excess moisture.

Q: Is this recipe spicy?
A: It’s mild by default; omit pepper flakes or add fresh chilies for more heat.

Q: Can I make it gluten-free?
A: Swap to gluten-free pasta and use gluten-free broth—timing stays about the same.

Q: How do I keep pasta from sticking?
A: Stir halfway through cooking and ensure pasta is mostly submerged.

Q: What if I don’t have fresh basil?
A: Dried basil (½ tsp) or parsley makes a fine substitute and still brightens the dish.

Q: Can I freeze it with cheese on top?
A: Freeze the beef–tomato base separately; add cheese fresh when reheating for best texture.

Conclusion

This Recipe With Ground Beef is a trusty, delicious comfort-food winner any night of the week—easy enough for busy evenings, yet full of the Italian flavors we all love. I hope your family enjoys it as much as mine does; let me know how it turns out below, and don’t forget to check out my Slow-Cooker Beef Stroganoff for another cozy dinner idea!