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One-Pan Ground Beef Recipes for Dinner (Fast Cleanup + Big Flavor) - Easy Weeknight Wins

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 lb ground beef (80–90% lean)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 bell pepper, diced (any color)
  • 1 medium zucchini, diced (optional but great)
  • 1 cup long-grain white rice or 1 lb baby potatoes, halved
  • 1 can (14.5 oz) diced tomatoes (with juices)
  • 1 cup beef broth (low-sodium)
  • 2 tablespoons tomato paste
  • 2 teaspoons chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1/2 teaspoon crushed red pepper flakes (optional)
  • Salt and black pepper
  • 2 tablespoons olive oil (if needed, depending on beef fat)
  • 1 cup shredded cheese (cheddar, Monterey Jack, or mozzarella), optional for topping
  • Fresh cilantro or parsley, chopped, for garnish
  • Lime wedges or a splash of vinegar (optional, for brightness)

Method
 

  1. Preheat and prep: Place a large, deep skillet over medium-high heat. Dice the onion, bell pepper, and zucchini. Rinse the rice if using rice; pat potatoes dry if using potatoes.
  2. Brown the beef: Add the ground beef to the dry skillet (use 1 tablespoon olive oil if your beef is very lean). Break it up and cook until well browned, 5–7 minutes. Season lightly with salt and pepper. Don’t rush this step—browning builds flavor.
  3. Sauté aromatics: Push beef to the edges. If there’s more than 1 tablespoon fat, spoon off excess; if it’s dry, add a bit of oil. Add onion and bell pepper to the center. Cook 3 minutes, then stir in garlic and zucchini for 1–2 minutes until fragrant.
  4. Spice it up: Stir in chili powder, smoked paprika, oregano, cumin, and red pepper flakes. Toast the spices for 30 seconds so they bloom.
  5. Tomato base: Add tomato paste and cook 1 minute, stirring. Pour in the diced tomatoes with their juices and the beef broth. Scrape up browned bits from the pan. Taste the liquid and season with salt and pepper.
  6. Add the starch: If using rice: Stir in the rinsed rice. Bring to a gentle simmer, then reduce heat to low, cover, and cook 15–18 minutes until rice is tender and liquid is mostly absorbed. Stir once midway if needed.
  7. If using potatoes: Add potatoes, cover, and simmer on medium-low 18–22 minutes, stirring occasionally, until tender. Add a splash more broth if the pan looks dry.
  8. Finish and melt: When the starch is done, uncover and let excess moisture steam off for 1–2 minutes, stirring gently. Taste and adjust seasoning. If using cheese, sprinkle over the top, cover, and let it melt for 1–2 minutes.
  9. Brighten and serve: Off heat, add a squeeze of lime or a teaspoon of vinegar for pop. Sprinkle with cilantro or parsley. Serve hot straight from the skillet.