Ground beef and tomatoes are a time-tested pairing that forms the base of countless comforting and satisfying meals. This hearty skillet recipe brings together these staple ingredients with aromatic vegetables, herbs, and a touch of pasta, creating a one-pan dinner that’s easy enough for a weeknight but flavorful enough to please a crowd. Whether you’re new to cooking or looking for a fresh take on old favorites, this dish showcases why ground beef and tomatoes are a classic combination.
Ingredients
- 1 pound (450g) ground beef (80% lean recommended)
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 large carrot, peeled and diced (about 1/2 cup)
- 1 green bell pepper, diced
- 1 (14.5-ounce/410g) can diced tomatoes, undrained
- 1 (8-ounce/227g) can tomato sauce
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon crushed red pepper flakes (optional, for heat)
- 2 cups (about 6 ounces) dry pasta (elbow macaroni or small shells work well)
- 2 cups low-sodium beef or chicken broth
- 1 tablespoon olive oil
- 1 cup shredded cheddar or mozzarella cheese (optional, for topping)
- Fresh parsley or basil, chopped, for garnish (optional)
Instructions
- Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the diced onion, carrot, and green bell pepper. Sauté for 4-5 minutes, stirring occasionally, until softened.
- Add the minced garlic and cook for another 30 seconds, just until fragrant.
- Crumble in the ground beef. Cook, breaking it up with a wooden spoon, until browned and no longer pink, about 5-7 minutes. Drain excess fat if needed, especially if using higher-fat beef.
- Stir in the tomato paste and cook for 1 minute, letting it darken slightly to deepen the flavor.
- Add the diced tomatoes (with their juices), tomato sauce, oregano, basil, salt, black pepper, and red pepper flakes (if using). Mix well to combine.
- Stir in the dry pasta and pour in the broth. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 12-15 minutes, stirring occasionally, until the pasta is tender and most of the liquid is absorbed.
- Taste and adjust seasoning as needed. If desired, sprinkle the shredded cheese over the top. Cover for 2-3 minutes until the cheese melts.
- Garnish with chopped fresh parsley or basil before serving. Serve hot, straight from the skillet.
Tips
- Substitutions: Feel free to swap the ground beef for ground turkey or chicken if you prefer a lighter dish. Vegetarian crumbles can also be used for a meatless version.
- Pasta Choices: Short pasta shapes like elbows, shells, or rotini work best. Whole wheat or gluten-free pasta can be used but may require adjusting the cooking time and liquid slightly.
- Vegetable Add-Ins: Add mushrooms, zucchini, or spinach for extra nutrition and flavor. Stir spinach in at the end so it just wilts.
- Common Mistake: Avoid overcooking the pasta by checking for doneness a minute or two before the suggested time. If the mixture gets too thick, add a splash more broth.
Serving Suggestions
- Serve this skillet meal with a simple green salad and crusty bread to round out the meal.
- For a heartier dinner, pair with roasted vegetables or steamed green beans.
- A sprinkle of grated Parmesan cheese adds a sharp, savory note.
- Top with a dollop of sour cream for creaminess and tang, especially if you added extra spice.
Variations
- Mexican-Inspired: Swap out Italian herbs for chili powder and cumin. Add corn and black beans, and top with Monterey Jack cheese.
- Cheesy Bake: Transfer the cooked mixture to a casserole dish, top with extra cheese, and broil until bubbly and golden.
- Low-Carb: Replace the pasta with diced zucchini or cauliflower rice. Cook until the vegetables are tender and mixture is thickened.
- Soup Version: Add an extra 2 cups of broth and use smaller pasta shapes for a comforting ground beef and tomato soup.
Storage and Reheating
Let leftovers cool to room temperature before transferring to airtight containers. Store in the refrigerator for up to 4 days. For longer storage, freeze in freezer-safe containers for up to 2 months. To reheat, microwave individual portions on medium power, stirring halfway, until hot (about 2-3 minutes). Alternatively, reheat gently in a covered saucepan over medium-low heat, adding a splash of broth or water to loosen if needed. If frozen, thaw overnight in the refrigerator before reheating for best texture.
Frequently Asked Questions
- Can I use fresh tomatoes instead of canned?
- Yes! Substitute about 2 cups of chopped fresh tomatoes for the canned diced tomatoes. If your tomatoes are very juicy, you may want to reduce the broth by 1/4 cup to avoid excess liquid. Blanch and peel the tomatoes for a smoother sauce if desired, though it’s not strictly necessary for this rustic dish.
- How can I make this recipe spicier?
- Increase the amount of crushed red pepper flakes, or add a diced jalapeño or a pinch of cayenne pepper. For a smoky heat, a teaspoon of chipotle chili powder works well. Add spice gradually and taste as you go to avoid overpowering the other flavors.
- What can I do if my skillet mixture is too watery?
- If the mixture is too loose after the pasta is cooked, remove the lid and let it simmer uncovered for a few minutes, stirring often, to allow excess liquid to evaporate. If using fresh tomatoes or extra vegetables, you may need a few extra minutes for the sauce to thicken.
- Is this recipe freezer-friendly?
- Yes, this ground beef and tomato skillet freezes well. Let it cool completely, then portion into airtight containers. For best results, undercook the pasta slightly before freezing, as it will soften further when reheated. Thaw overnight in the fridge and reheat gently, adding a splash of broth if needed.
- Can I double the recipe for a crowd?
- Absolutely! Use a large Dutch oven or stockpot to accommodate the increased volume, and allow a bit more time for the mixture to come to a simmer. Stir frequently to prevent sticking, especially as the pasta cooks.
- What can I serve to make this a complete meal?
- This skillet is plenty hearty on its own, but a side of garlic bread, a crisp green salad, or simple steamed vegetables makes it a well-rounded dinner. For a protein boost, stir in a can of drained beans or top with a fried egg.
Related
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- Which Baked Beans? Choosing the Right Can for Your Meal
Ground Beef and Tomato Recipes: Classic Skillet Dinner Guide