Hearty Beef Meal Skillet (Printable)

Tender beef and colorful veggies simmered with spices in one pan for an easy, wholesome meal.

# What You Need:

→ Meat

01 - 1 lb ground beef (85% lean)

→ Vegetables

02 - 1 medium onion, diced
03 - 1 red bell pepper, diced
04 - 1 zucchini, diced
05 - 1 cup frozen corn kernels
06 - 2 cloves garlic, minced

→ Pantry

07 - 1 can (14.5 oz) diced tomatoes, undrained
08 - 1/2 cup beef broth
09 - 1 cup cooked rice (white or brown)

→ Spices & Seasonings

10 - 1 tsp paprika
11 - 1/2 tsp ground cumin
12 - 1/2 tsp dried oregano
13 - 1/4 tsp black pepper
14 - 3/4 tsp salt (adjust to taste)

→ Finishing

15 - 1 cup shredded cheddar cheese
16 - 2 tbsp fresh parsley or cilantro, chopped (optional)

# How To Cook:

01 - Heat a large skillet over medium-high heat. Add ground beef, breaking it up with a spoon, and cook until browned and fully cooked, about 5 to 6 minutes. Drain excess fat if needed.
02 - Add diced onion, red bell pepper, and zucchini to the skillet. Cook, stirring occasionally, for 3 to 4 minutes until vegetables begin to soften.
03 - Stir in minced garlic and cook for 30 seconds until fragrant.
04 - Incorporate corn, diced tomatoes with their juice, beef broth, cooked rice, paprika, cumin, oregano, black pepper, and salt. Stir thoroughly to combine.
05 - Reduce heat to medium and cover the skillet. Let simmer for 10 minutes, stirring occasionally, until vegetables are tender and flavors meld.
06 - Remove the lid, evenly sprinkle shredded cheddar cheese over the mixture, cover again, and allow cheese to melt for 2 to 3 minutes.
07 - Remove skillet from heat. Garnish with chopped parsley or cilantro if desired. Serve hot.

# Expert Tips:

01 -
  • Everything cooks in one skillet, which means minimal cleanup and more time for literally anything else.
  • The cheese melts right into the warm rice and vegetables, creating pockets of richness that make it feel way fancier than it actually is.
  • It's endlessly flexible—swap vegetables, add heat, use turkey instead of beef, and it still tastes like home.
02 -
  • Don't skip draining the beef—excess fat changes the texture and makes the whole thing feel heavy instead of hearty.
  • Add the garlic after the other vegetables; it burns in seconds and tastes bitter if you're not watching.
  • The juice from the canned tomatoes is not filler; it's actually the base of your sauce, so always use undrained.
  • If your rice was made ahead and refrigerated, it'll be firmer and won't get mushy—this is actually the ideal situation.
03 -
  • Brown the beef completely and drain the fat without hesitation—this one step changes everything about how the final dish tastes and feels.
  • Let the cheese melt covered rather than stirring it in; it creates those creamy pockets instead of getting totally uniform, which is way more interesting to eat.
  • If you're cooking for someone picky about vegetables, dice everything smaller than you think necessary—smaller pieces disappear into the sauce and feel less intimidating.

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