Description: This Ground Beef Skillet with Sweet Potatoes & Zucchini is a complete, comforting, and incredibly easy one-pan dinner solution for busy weeknights. Packed with lean protein, vibrant vegetables, and a medley of warm spices, this recipe delivers a hearty and satisfying meal with minimal cleanup. It’s a customizable, family-friendly dish that’s sure to become a regular in your rotation.
Ingredients:
- 1 pound ground beef (lean)
- 1 medium sweet potato, peeled and diced into ½-inch cubes
- 1 medium zucchini, sliced into ½-inch thick rounds
- ½ small onion, diced finely
- 2 tablespoons olive oil (extra virgin preferred)
- 1 teaspoon paprika (smoked paprika adds a deeper flavor)
- 1 teaspoon cumin (ground)
- ½ teaspoon chili powder (adjust to taste for spice preference)
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish, optional)
- Optional additions: 1 clove garlic, minced; ½ red bell pepper, diced; a pinch of red pepper flakes for extra heat; a squeeze of lime juice at the end for brightness.
Preparation:
Step 1: Prepare the Sweet Potato: Begin by peeling and dicing the sweet potato into uniform ½-inch cubes. Consistent sizing ensures even cooking. Place the diced sweet potato aside. You can also soak them in cold water to prevent browning and remove excess starch, leading to a better texture when cooked.
Step 2: Prep the Vegetables: Slice the zucchini into ½-inch thick rounds. Dice the onion finely. If using garlic, mince it now. If using red bell pepper, dice it into similar sized pieces as the sweet potato. Preparing all the ingredients ahead of time ensures a smooth and efficient cooking process.
Step 3: Get Ready to Cook: Gather all your spices (paprika, cumin, chili powder, salt, and pepper) and have them measured and ready to add. This will prevent any delays during the cooking process.
Instructions:
Step 1: Cook the Sweet Potatoes: Heat 1 tablespoon of olive oil in a large skillet (cast iron or non-stick) over medium heat. Add the diced sweet potato and cook, stirring occasionally, until tender and slightly browned, about 8-10 minutes. The sweet potato should be easily pierced with a fork. If the sweet potato starts to stick to the pan, add a splash of water or broth and scrape up any browned bits from the bottom of the pan. This adds flavor and prevents burning.
Step 2: Brown the Ground Beef: Push the cooked sweet potatoes to one side of the skillet. Add the remaining 1 tablespoon of olive oil to the empty space. Add the ground beef and cook, breaking it up with a spoon, until browned and no longer pink. Drain off any excess grease from the skillet. Leaving the sweet potatoes in the pan while browning the beef infuses them with some of the meat’s flavor.
Step 3: Sauté the Zucchini and Onion: Add the diced onion to the skillet with the ground beef. If using minced garlic, add it now as well. Cook, stirring occasionally, until the onion is softened and translucent, about 3-5 minutes. Add the sliced zucchini and cook for another 3-5 minutes, until slightly softened but still firm. Avoid overcooking the zucchini, as it can become mushy. If you’re adding red bell pepper, add it along with the onion.
Step 4: Season Everything: Sprinkle the paprika, cumin, chili powder, salt, and pepper over the mixture in the skillet. Stir well to combine and ensure the spices are evenly distributed. Cook for another minute or two, allowing the spices to bloom and release their flavors. Taste and adjust seasoning as needed. Consider adding a pinch of red pepper flakes for extra heat or a squeeze of lime juice for brightness at this stage.
Step 5: Garnish and Serve: Toss everything together in the skillet to combine. Remove from heat and garnish with fresh chopped parsley. Serve immediately.
Why you will love this recipe:
This Ground Beef Skillet is a winning recipe for several reasons:
- One-Pan Convenience: The entire meal comes together in a single skillet, minimizing cleanup and maximizing efficiency.
- Quick and Easy: From prep to plate, this dish is ready in just 30 minutes, making it perfect for busy weeknights.
- Nutritious and Balanced: It’s packed with lean protein, healthy carbohydrates, and plenty of vegetables, providing a well-rounded and satisfying meal.
- Customizable: You can easily adapt this recipe to your preferences by swapping out vegetables, adjusting the spices, or adding your favorite toppings.
- Flavorful: The combination of sweet potatoes, zucchini, ground beef, and warm spices creates a delicious and comforting flavor profile.
- Budget-Friendly: The ingredients are readily available and relatively inexpensive, making it a great option for budget-conscious cooks.
- Family-Friendly: The mild flavors and familiar ingredients make this dish appealing to both kids and adults.
COOKING Rating: Easy
Serving Suggestions:
- Serve as a complete meal on its own.
- Serve over rice, quinoa, or couscous.
- Serve in lettuce wraps for a low-carb option.
- Top with a dollop of sour cream or Greek yogurt.
- Add a sprinkle of shredded cheese (cheddar, Monterey Jack, or pepper jack) for extra flavor.
- Serve with a side salad or steamed vegetables for a more complete meal.
- Make it a taco bowl: add black beans, corn, salsa, and guacamole.
Tips:
- Even Dicing: Ensure all vegetables are diced to a similar size to promote even cooking.
- Don’t Overcrowd the Pan: If your skillet is small, cook the ground beef in batches to ensure it browns properly. Overcrowding the pan will cause the beef to steam instead of brown.
- Use a Meat Thermometer: Ensure the ground beef is cooked to a safe internal temperature of 160°F (71°C).
- Spice It Up: Adjust the amount of chili powder and add red pepper flakes to control the level of heat.
- Get Creative with Vegetables: Feel free to substitute other vegetables, such as bell peppers, mushrooms, or broccoli.
- Make it Vegetarian: Substitute the ground beef with plant-based crumbles.
- Store Leftovers: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat Properly: Reheat leftovers in a skillet over medium heat or in the microwave until heated through.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Nutritional Information: (Approximate, per serving)
- Calories: ~450
- Protein: ~28g
- Sodium: Varies depending on added salt
Conclusion:
The Ground Beef Skillet with Sweet Potatoes & Zucchini is a versatile and delicious recipe that’s perfect for busy weeknights. Its simplicity, customizable nature, and nutritional value make it a winner in any kitchen. With minimal effort, you can create a satisfying and flavorful meal that the whole family will enjoy. This recipe is more than just a quick dinner; it’s an invitation to experiment with flavors and create a dish that’s uniquely yours. So, gather your ingredients, fire up your skillet, and get ready to enjoy a delicious and easy one-pan meal!
Questions and Answers:
- Can I substitute the sweet potato with another vegetable? Yes, you can! Butternut squash, regular potatoes (Yukon Gold or Russet), or carrots would all be good substitutes for sweet potatoes. Keep in mind that the cooking time may need to be adjusted slightly depending on the density of the substitute vegetable.
- I don’t have zucchini. What else can I use? No problem! You can easily substitute zucchini with yellow squash, bell peppers (any color), mushrooms, or even green beans. The key is to choose a vegetable that cooks in a similar amount of time.
- Is this recipe gluten-free and dairy-free? Yes, this recipe is naturally gluten-free and dairy-free, provided you don’t add any toppings containing gluten or dairy (like shredded cheese or sour cream). Always double-check the labels of your spices to ensure they are gluten-free.
- Can I make this recipe ahead of time? Yes, you can prepare the Ground Beef Skillet ahead of time. Cook the skillet as directed and then store it in an airtight container in the refrigerator for up to 3 days. When ready to serve, reheat in a skillet over medium heat or in the microwave until heated through. You may need to add a splash of water or broth during reheating to prevent it from drying out.
- What if I don’t have chili powder? What can I use instead? If you don’t have chili powder, you can create a similar flavor by combining equal parts of ground cumin, paprika, and a pinch of cayenne pepper (for heat). This will give you a similar smoky and slightly spicy flavor profile. You can also use a pre-made taco seasoning packet as a substitute, but be mindful of the sodium content.
