This easy ground beef skillet is a flexible, family-friendly meal that comes together in just 30-minutes. Perfect for a busy weeknight or to add to your weekend meal prep menu this healthy recipe is delicious over rice, pasta, or spaghetti squash (which is my personal favorite).
Think bolognese sauce (or deconstructed meatballs!), quick and easy! I love that this dish is ultimately a big pot of vegetables with a little bit of meat. It’s healthy comfort food at its best!
PRODUCTS USED + RECIPES MENTIONED:
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EASY GROUND BEEF SKILLET
1 lb. lean ground beef, preferably grass-fed
1 small onion, diced
1 bell pepper, diced
3 cloves minced garlic,
1 cup baby Bella mushrooms chopped
2-15 ounce canned diced tomatoes
1-15 ounce can of tomato sauce
1 tablespoon Italian seasoning
Salt and paper to taste
1/4 cup chopped basil or parsley optional
2 tablespoons parmesan cheese optional
Brown beef in a large cast-iron skillet over medium-high heat. Continually stir with a wooden spoon or spatula to make sure the meat is broken into small crumbles.
Once the meat has browned, push it to one side of the pan and add in the onion and pepper. Cook for about 5 minutes until veggies begin to soften and then mix them into the beef and push to the side.
Stir in the mushrooms and the garlic, season with salt and pepper, and allow to cook for another couple of minutes until the mushrooms have softened and then mix all the veggies and beef together.
Add in diced tomatoes, tomato sauce, Italian seasoning, and salt and pepper to taste. Cook for another 15-20 minutes until all the flavors have come together and then top with fresh basil or parsley.
Serve over the top of a pile of spaghetti squash (or zoodles, rice, pasta, etc.) and enjoy!
Serving: 1.5cups | Calories: 195kcal | Carbohydrates: 16g | Protein: 19g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 48mg | Sodium: 145mg | Potassium: 608mg | Fiber: 4g | Sugar: 7g | Vitamin A: 873IU | Vitamin C: 32mg | Calcium: 89mg | Iron: 3mg
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