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Easy Ground Beef Recipe
This Easy Ground Beef Recipe is a one-pan, family-friendly, budget-friendly comfort food you can whip up in under 30 minutes.
Whether you’re craving a quick dinner or planning a simple meal on a hectic weeknight, this tasty dish has you covered. As a 50-year-old home cook who’s chased after grandkids and worked a mile-a-minute schedule, I’m always hunting for meals that satisfy picky eaters and taste buds alike—without wrecking the grocery budget. Based on Google Trends data, interest in “easy recipe” and “ground beef” spikes come winter, so I’ve tweaked this recipe over the years to be as fuss-free as it is flavor-packed. Let me share why this quick dinner remains a comfort food superstar in my kitchen.
Why You’ll Love This Recipe
• No oven needed—everything cooks in one pan for minimal cleanup
• Ready in under 30 minutes—perfect for busy weeknight dinner rushes
• Pantry staples plus fresh veggies—budget-friendly and flexible
• Lean ground beef serves up 20g of protein per serving
• Easily doubles or triples for meal prep (freeze extras!)
• Customizable spice level—from mild to a bit of kick
• Family-friendly crowd pleaser—kids and adults both approve
• Versatile leftovers—tacos, salads, quesadillas, you name it
Ingredients
• 1 lb lean ground beef (85/15 or 90/10; drain excess fat if you like)
• 1 tbsp olive oil (optional—use avocado oil instead for higher smoke point)
• 1 small yellow onion, diced (white onion works too)
• 2 garlic cloves, minced (fresh offers best flavor; jarred works in a pinch)
• 1 red bell pepper, diced (any color adds sweet crunch)
• 1 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp chili powder (or to taste)
• ½ tsp dried oregano
• ¼ tsp sea salt, plus extra for seasoning
• ¼ tsp black pepper
• 1 (14.5 oz) can diced tomatoes, undrained (fire‐roasted for depth)
• ½ cup low-sodium beef broth (or chicken broth; water with bouillon cube also fine)
• 1 cup frozen corn kernels (optional; adds sweetness and texture)
• 1 cup shredded cheese (cheddar or Monterey Jack; vegan cheese works too)
• Garnishes: chopped cilantro, sliced green onions, sour cream or Greek yogurt, avocado slices
(Brand tip: I often grab Laura’s Lean ground beef—it browns beautifully.)
Directions
1. Heat oil in a large skillet over medium-high heat. Add ground beef, season lightly with salt and pepper, and let it sizzle for 2 minutes before stirring—this browns the meat nicely.
2. Break the beef into crumbles with a spatula; cook until no pink remains, about 5 minutes. If you used a fattier blend, drain excess grease or blot with a paper towel.
3. Add diced onion and bell pepper, stirring until the veggies soften and edges turn golden, about 4 minutes. Tip: stirring too often keeps them pale—let them sit a bit for color.
4. Stir in garlic, cumin, smoked paprika, chili powder, and oregano. Let the spices toast for about 30 seconds until fragrant—your kitchen will smell amazing.
5. Pour in diced tomatoes with their juices and beef broth; bring to a gentle simmer. Scrape any browned bits off the pan bottom—those bits pack big flavor.
6. Toss in frozen corn, reduce heat to medium, and cook uncovered for 5–7 minutes until liquid thickens slightly. If it seems too dry, add another splash of broth.
7. Sprinkle shredded cheese evenly over the beef mixture, cover the skillet, and let cheese melt, about 2 minutes. Remove lid, fluff gently with a fork, and taste for seasoning.
8. Serve hot with garnishes—cilantro, green onions, avocado, and a dollop of sour cream. You can also spoon it over rice, into tortillas, or atop salad greens for a lighter twist.
Servings & Timing
• Yield: 4 generous servings (about 1¼ cups per person)
• Prep Time: 10 minutes (chop veggies while beef comes to room temp)
• Cook Time: 15 minutes
• Rest Time: 2–3 minutes to let flavors settle
• Total Time: ~30 minutes from fridge to table
Variations
• Taco Style: swap cumin for taco seasoning and top with salsa and tortilla chips.
• Mediterranean Twist: replace paprika with za’atar, toss in olives and feta.
• Keto Friendly: skip corn, serve over cauliflower rice or zoodles.
• Veggie Boost: stir in chopped spinach or zucchini for extra greens.
• Cheesy Enchilada: swap diced tomatoes for enchilada sauce and use pepper jack.
• Family Stir-Fry: add shredded carrots, snap peas, and a splash of soy sauce.
Storage & Reheating
Store leftover ground beef mixture in an airtight container in the fridge for up to 4 days. Freeze in meal-sized portions for up to 3 months—thaw in fridge overnight. Reheat on the stovetop over low heat, stirring in a splash of broth or water to keep it juicy, or zap in the microwave for 1–2 minutes. This recipe makes a fantastic make-ahead freezer meal: label your containers, stash them, and you’re all set for a no-stress dinner later.
Notes
• I’ve learned that searing the beef undisturbed—really letting it sit on the hot pan—yields deeper flavor.
• Draining off excess grease gives a less greasy mouthfeel but you can skip it if you like richer bites.
• If you prefer a saucier dish, add an extra ½ cup of broth or a splash of tomato sauce.
• For extra smokiness, drop in a few dashes of liquid smoke or smoked salt.
• This recipe works beautifully with ground turkey or chicken—just watch cooking time as it cooks faster.
FAQs
Q: Can I use ground turkey or chicken?
A: Yes—just reduce cooking time by a minute or two, and add a bit more seasoning since poultry is milder.
Q: How can I make it spicier?
A: Stir in chopped jalapeño with the peppers or finish with a few dashes of hot sauce.
Q: Will it work in a slow cooker?
A: You can brown beef and veggies first, then transfer to a slow cooker with tomatoes and broth; cook on low for 3–4 hours.
Q: How do I keep it from drying out?
A: A quick splash of broth when reheating or during simmering keeps the mixture moist and tender.
Q: Can I skip the cheese?
A: Absolutely—top with crushed tortilla chips or a sprinkle of nutritional yeast for a dairy-free twist.
Q: Is this gluten-free?
A: Yes—just check your broth label for any hidden gluten.
Q: What sides pair well?
A: Rice, quinoa, baked potatoes, or a crisp green salad all make great companions.
Q: Can I meal-prep this for lunches?
A: Totally—portion into containers and pack garnishes separately to keep everything fresh.
Conclusion
This Easy Ground Beef Recipe brings together wholesome ingredients, speedy prep, and loads of flavor for a weeknight dinner you’ll make again and again. Give it a try tonight, then drop a comment below to let me know how your family loved it—or how you tweaked it with your own creative spins. If you’re hunting for more one-pan wonders, check out my Skillet Lasagna or Tex-Mex Chicken Skillet next!
Enjoy, and happy cooking!
Easy Ground Beef Recipe
Ingredients
- 1 lb lean ground beef (85/15 or 90/10) drain excess fat if desired
- 1 tbsp olive oil optional; use avocado oil for higher smoke point
- 1 small yellow onion, diced white onion works too
- 2 cloves garlic, minced fresh preferred; jarred ok
- 1 red bell pepper, diced any color for crunch
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp chili powder to taste
- 1/2 tsp dried oregano
- 1/4 tsp sea salt plus extra for seasoning
- 1/4 tsp black pepper
- 1 can diced tomatoes, undrained fire-roasted preferred
- 1/2 cup low-sodium beef broth or chicken broth; water with bouillon cube is ok
- 1 cup frozen corn kernels optional; adds sweetness and texture
- 1 cup shredded cheese (cheddar or Monterey Jack) vegan cheese can be used
- Garnishes: chopped cilantro, sliced green onions, sour cream or Greek yogurt, avocado slices
Instructions
- Heat oil in a skillet, add beef, season, and let it brown for 2 minutes without stirring.
- Cook until beef is no longer pink. Add onion, bell pepper, and cook until softened.
- Stir in garlic, cumin, paprika, chili powder, oregano. Add tomatoes, broth, and simmer.
- Add corn, cook until liquid thickens. Top with cheese, cover to melt.
- Serve hot, garnish with cilantro, green onions, avocado, and sour cream.
