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Ground Beef Dinner Skillet

Ground beef dinner skillet with seasoned beef and tender vegetables cooked in one pan for a quick, satisfying meal. Brown, simmer, then melt cheddar on top for a hearty finish in about 25 minutes.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Ground beef skillet
  • 1.5 lb ground beef
  • 1 yellow onion
  • 2 cloves garlic
  • 1 zucchini
  • 1 cup corn kernels
  • 1 can (14.5 oz) diced tomatoes
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 0.75 tsp kosher salt
  • 0.25 tsp black pepper
  • 1 cup shredded cheddar cheese
  • 2 tbsp fresh parsley

Equipment

  • 1 cast iron skillet

Method
 

Brown and build the skillet
  1. Heat a large skillet over medium-high heat and add the ground beef and diced yellow onion. Brown for 6–7 minutes, breaking the beef apart as it cooks, until no pink remains and the onion begins to soften (visual cue: browned beef and translucent onion).
  2. Add the minced garlic and cook for 30 seconds. Stir until fragrant (visual cue: aromatic smell and lightly sizzling garlic).
  3. Stir in the diced zucchini, corn kernels, diced tomatoes, smoked paprika, garlic powder, kosher salt, and black pepper. Mix well so the seasonings coat the meat and vegetables (visual cue: evenly speckled seasoning throughout).
Simmer and melt
  1. Simmer the mixture for 8–10 minutes, stirring once or twice. Cook until the vegetables are tender (visual cue: zucchini yields to a fork and tomatoes thicken slightly).
  2. Sprinkle shredded cheddar cheese over the top and cover the skillet. Cook for 2–3 minutes until melted (visual cue: cheese fully melted and slightly bubbling at the edges).
Serve
  1. Remove from heat and garnish with chopped fresh parsley. Serve immediately while the cheese is warm (visual cue: bright green parsley on top).

Notes

For best browning, spread the beef in the pan early and avoid constant stirring during the first 6–7 minutes. Refrigerate leftovers in a sealed container for up to 3 days; reheat in a skillet or microwave until hot. Freezing is not recommended because zucchini and tomatoes can soften after thawing. For a lighter swap, use lean ground beef (90% or better) to reduce fat while keeping the same seasoning.