Ground beef and tomatoes are a classic combination found in comforting dishes around the world. Their rich, savory flavors meld perfectly, whether simmered into a sauce, baked into casseroles, or stuffed into vegetables. This recipe for Savory Ground Beef & Tomato Skillet is a versatile, one-pan meal that’s easy enough for weeknights and hearty enough to satisfy the whole family.
Ingredients
- 1 pound (450g) ground beef (80/20 or 85/15 for best flavor)
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 green bell pepper, diced
- 1 (14.5-ounce/410g) can diced tomatoes, with juice
- 1 (8-ounce/227g) can tomato sauce
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon smoked paprika (optional)
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon crushed red pepper flakes (optional, for heat)
- 1 cup frozen peas or corn (optional, for added veggies)
- 2 tablespoons chopped fresh parsley or basil (for garnish)
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add the diced onion and bell pepper. Sauté for 3-4 minutes until softened and translucent.
- Add the garlic and cook for 30 seconds, stirring, until fragrant.
- Crumble in the ground beef. Cook, breaking up the meat with a spatula, until browned and cooked through (about 5-7 minutes). If there’s excess fat, carefully drain it off.
- Stir in the tomato paste and cook for 1 minute to caramelize slightly.
- Add the diced tomatoes (with juice), tomato sauce, oregano, basil, smoked paprika, salt, black pepper, and red pepper flakes. Stir well to combine.
- Reduce heat to medium-low. Simmer uncovered for 12-15 minutes, stirring occasionally. The sauce should thicken and flavors meld.
- If using, stir in the frozen peas or corn. Cook for 2-3 minutes more until heated through.
- Taste and adjust seasoning if needed. Remove from heat and sprinkle with fresh parsley or basil before serving.
Tips
- Meat substitutions: You can substitute ground turkey, chicken, or plant-based ground meat for beef. If using leaner meats, add a splash of olive oil for moisture.
- Tomato choices: Fire-roasted diced tomatoes add a smoky depth. For a chunkier sauce, use whole tomatoes broken up with a spoon.
- Vegetable add-ins: Mushrooms, zucchini, or spinach work well added with the onions and peppers or stirred in at the end.
- Common mistakes: Don’t skip browning the meat—this step builds flavor. Avoid over-simmering, which can dry out the beef.
Serving Suggestions
- Over pasta: Spoon the beef and tomato mixture over cooked spaghetti, penne, or your favorite noodles.
- With rice or grains: Serve atop steamed rice, quinoa, or even mashed potatoes for a hearty meal.
- As a filling: Use as a savory filling for stuffed peppers, zucchini boats, or baked potatoes.
- With bread: Scoop onto toasted baguette slices or serve with garlic bread for dipping.
Variations
- Cheesy skillet: After simmering, top with shredded mozzarella or cheddar cheese and broil for 2-3 minutes until bubbly.
- Mexican-style: Swap basil and oregano for cumin and chili powder; add black beans and corn. Serve with tortillas and top with cilantro.
- Hearty casserole: Pour the mixture into a baking dish, top with mashed potatoes or biscuit dough, and bake for a comforting casserole.
- Spicy kick: Increase red pepper flakes or add a diced jalapeño with the onions for extra heat.
Storage and Reheating
Let leftovers cool to room temperature, then transfer to an airtight container. Store in the refrigerator for up to 4 days. For longer storage, freeze in a freezer-safe container for up to 3 months. To reheat, microwave individual portions on medium power for 2-3 minutes, stirring halfway, or rewarm in a skillet over medium-low heat until hot. If frozen, thaw overnight in the fridge before reheating. Always reheat until the mixture is steaming hot throughout (165°F/74°C) for food safety.
Frequently Asked Questions
- Can I use fresh tomatoes instead of canned?
- Yes, you can substitute about 2 cups of diced fresh tomatoes for the canned variety. If using fresh, you may need to add a bit more tomato paste or sauce for richness and simmer a few minutes longer to break them down.
- How do I make this dish gluten-free?
- The recipe itself is gluten-free, as long as your tomato products and seasonings contain no added gluten. Serve with gluten-free sides like rice or gluten-free pasta.
- Is this recipe suitable for meal prep?
- Absolutely! This beef and tomato skillet holds up well in the fridge and reheats beautifully. It’s great for prepping lunches or quick weeknight dinners ahead of time.
- Can I double the recipe?
- Yes, simply double all ingredients and use a large skillet or Dutch oven. The simmering time may need a slight increase to ensure the larger batch is evenly heated and the sauce thickens well.
- What can I do if my sauce is too watery?
- If your mixture is too thin, let it simmer uncovered for a few extra minutes to reduce. Alternatively, stir in an extra spoonful of tomato paste to thicken.
- How can I make this dish lower in fat?
- Use lean ground beef (90/10) or substitute with ground turkey or chicken. Drain off any excess fat after browning, and use minimal oil for sautéing.
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