There’s something incredibly satisfying about a meal that comes together in one skillet, especially after a long day when the last thing you want is a sink full of dishes. This ground beef skillet with vegetables has become my go-to dinner on those chaotic weeknights when I need something nutritious, delicious, and ready in under 30 minutes. The first time I made it, I was simply trying to use up vegetables lingering in my fridge. However, the combination of savory beef, sweet potatoes, and tender zucchini turned out so flavorful that it’s now a regular in our weekly rotation.
Why You’ll Love This Ground Beef Skillet
It’s incredibly versatile. You can easily swap vegetables based on what’s in season or what you have on hand. Bell peppers, mushrooms, or even butternut squash work beautifully in this recipe.
Minimal cleanup is required. Everything cooks in one skillet, which means less time scrubbing pots and more time relaxing after dinner. Additionally, the natural juices from the vegetables and beef create a delicious sauce without any extra effort.
The flavor profile is perfectly balanced. The sweetness of the sweet potatoes complements the savory, spiced ground beef wonderfully. Meanwhile, the zucchini adds a fresh, light element that prevents the dish from feeling too heavy.
It’s nutritious and satisfying. Packed with protein, fiber, and vitamins, this skillet delivers a complete meal in one pan. Furthermore, it keeps you full for hours without that uncomfortable stuffed feeling.
Ingredients You’ll Need
Main Components
- 1 pound lean ground beef – Choose 85/15 or 90/10 for the best balance of flavor and health
- 1 medium sweet potato, peeled and diced – Cut into ½-inch cubes for even cooking
- 1 zucchini, sliced – Medium-thickness rounds work best
- ½ small onion, diced – Yellow or white onion adds the most flavor
- 2 tablespoons olive oil – Or avocado oil for a higher smoke point
Seasonings
- 1 teaspoon paprika – Adds a subtle smokiness
- 1 teaspoon cumin – Brings warmth and earthiness
- ½ teaspoon chili powder – For a gentle kick
- Salt and pepper to taste – Essential for bringing out all the flavors
- Fresh parsley, chopped, for garnish – Cilantro works wonderfully too
How to Make Ground Beef Skillet with Vegetables
Step 1: Prepare the Sweet Potatoes
Start by heating 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil shimmers, add the diced sweet potatoes in a single layer. Cook them for about 8-10 minutes, stirring occasionally, until they’re tender and developing golden-brown edges. The key here is giving them enough time to soften before adding the other ingredients. If your sweet potato cubes are particularly large, you may need an extra minute or two.
Step 2: Brown the Ground Beef
Push the sweet potatoes to one side of the skillet, creating space for the ground beef. Add the beef to the empty side and break it up with a wooden spoon or spatula. Let it cook undisturbed for 2-3 minutes to develop a nice brown crust, then continue breaking it apart and stirring until it’s fully cooked through, about 5-6 minutes total. This browning process adds incredible depth of flavor to your skillet.
Step 3: Add the Vegetables
Once your beef is nicely browned, toss in the diced onion and zucchini slices. Stir everything together, incorporating the sweet potatoes back into the mix. Cook for another 4-5 minutes until the onion becomes translucent and the zucchini softens but still maintains a slight bite. You don’t want mushy vegetables here—they should have some texture.
Step 4: Season and Combine
Sprinkle the paprika, cumin, chili powder, salt, and pepper evenly over the entire skillet. Stir everything together thoroughly, ensuring every piece of vegetable and beef gets coated with those aromatic spices. Let it all cook together for another 2 minutes so the flavors can meld beautifully.
Step 5: Garnish and Serve
Remove the skillet from heat and give it a final taste. Adjust the seasoning if needed, then sprinkle generously with fresh chopped parsley. The bright, herby garnish adds a wonderful freshness that balances the rich, savory flavors below.
Serving Suggestions
This ground beef skillet is incredibly versatile when it comes to serving options. On its own, it makes a satisfying low-carb meal that’s perfect if you’re watching your carbohydrate intake. However, if you want to stretch it further or add more substance, here are some fantastic pairings:
Serve it over rice or quinoa for a complete grain bowl that’s filling and nutritious. The grains soak up all those delicious juices, making every bite flavorful.
Wrap it in warm tortillas for quick and easy tacos or burritos. Add some shredded cheese, sour cream, and salsa for an even more satisfying meal.
Top it with a fried or poached egg for extra protein and richness. The runny yolk creates a luxurious sauce that takes this simple skillet to restaurant-quality status.
Pair it with a simple side salad dressed with lemon vinaigrette to add freshness and crunch. This combination works especially well during warmer months.
Delicious Variations to Try
Mediterranean-Style Skillet
Swap the cumin and chili powder for oregano and garlic powder. Add diced tomatoes, kalamata olives, and crumbled feta cheese during the last few minutes of cooking. This variation brings bright, tangy flavors that transport you straight to the Mediterranean coast.
Asian-Inspired Version
Replace the southwestern spices with ginger, garlic, and a splash of soy sauce. Add snap peas or broccoli florets instead of zucchini, and garnish with sesame seeds and green onions. Serve it over rice for an Asian-fusion bowl that’s absolutely delicious.
Tex-Mex Loaded Skillet
Boost the chili powder to 1 teaspoon and add a can of black beans, corn kernels, and diced bell peppers. Top with shredded cheddar cheese, diced avocado, and a dollop of sour cream for a Tex-Mex feast.
Italian Herb Skillet
Season with Italian herbs like basil, oregano, and thyme instead of the southwestern spices. Add diced tomatoes and finish with fresh mozzarella and basil for an Italian-inspired dinner.
Make-Ahead Tips
This ground beef skillet is excellent for meal prep and makes weeknight dinners even easier. Cook the entire recipe as directed, then let it cool completely before transferring to airtight containers. Store in the refrigerator for up to 4 days, and simply reheat portions in the microwave or on the stovetop when you’re ready to eat.
You can also prep the vegetables ahead of time. Dice the sweet potatoes, onion, and slice the zucchini up to 2 days in advance. Keep them in separate containers in the fridge so they’re ready to go when you need them.
For longer storage, this skillet freezes beautifully for up to 3 months. Portion it into freezer-safe containers and thaw overnight in the refrigerator before reheating. The texture stays remarkably good, though the zucchini may be slightly softer after freezing.
Notes
- Sweet potato cooking time varies depending on how small you dice them. Smaller cubes (about ½ inch) will cook faster and more evenly than larger chunks.
- Don’t overcrowd your skillet. If your pan isn’t large enough to hold everything comfortably, consider cooking in batches or using a larger pan. Overcrowding leads to steaming rather than browning, which affects the final flavor.
- Ground beef fat content matters. Leaner beef (90/10) produces less grease, which is healthier but sometimes less flavorful. If using fattier beef (80/20), you may want to drain some excess fat after browning.
- Zucchini releases water as it cooks. To prevent a watery skillet, avoid cooking it too long. It should be tender but still firm enough to hold its shape.
- Adjust spice levels to your preference. If you like more heat, increase the chili powder or add a pinch of cayenne pepper. For milder flavors, reduce the chili powder or omit it entirely.
Frequently Asked Questions
Can I use ground turkey or chicken instead of beef?
Absolutely! Ground turkey or chicken works wonderfully in this recipe. Keep in mind that poultry is leaner, so you might want to add an extra tablespoon of oil to prevent sticking. The flavor will be slightly lighter, but it’s still delicious and even healthier.
What if I don’t have sweet potatoes?
No problem at all! Regular potatoes, butternut squash, or even cauliflower florets make excellent substitutes. Just adjust the cooking time accordingly—regular potatoes take about the same time, while cauliflower cooks much faster.
How do I know when the sweet potatoes are done?
They should be fork-tender, meaning a fork easily pierces through without much resistance. Additionally, they’ll have some golden-brown edges that add extra flavor. If they’re still hard in the center, give them a few more minutes.
Can I make this in advance for meal prep?
Yes, this recipe is perfect for meal prep! It actually tastes even better the next day as the flavors continue to develop. Portion it into containers and refrigerate for up to 4 days, or freeze for longer storage.
My skillet seems dry. What should I do?
Sometimes vegetables release different amounts of moisture depending on their freshness. If your skillet looks too dry, simply add a splash of beef broth, water, or even a bit more olive oil. This will help everything come together nicely.
Can I add more vegetables?
Definitely! This recipe is incredibly forgiving and welcomes additions. Bell peppers, mushrooms, carrots, or green beans would all be fantastic. Just be mindful of cooking times—harder vegetables should go in earlier with the sweet potatoes.
Is this recipe kid-friendly?
Most kids love this dish, especially if they’re not big veggie fans—the spices and beef make the vegetables much more appealing. If your kids are sensitive to spice, reduce or omit the chili powder. You can also cut the vegetables smaller so they’re less noticeable.
What’s the best way to reheat leftovers?
The stovetop works best for maintaining texture. Heat a bit of oil in a skillet over medium heat and warm the leftovers, stirring occasionally. The microwave works too, though the vegetables may become slightly softer. Heat in 1-minute intervals, stirring between each.