This Savory Ground Meat Skillet is my go-to weeknight dinner when I need something fast, filling, and delicious. It's a complete meal in one pan, featuring seasoned ground beef, tender potatoes, and vibrant bell peppers, all simmered in a rich tomato-based sauce.
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What I love most is how customizable it is—you can swap the ground beef for turkey or chicken, add different vegetables, or adjust the heat to your liking. It's a versatile recipe that never gets boring.
Plus, it's budget-friendly and uses simple ingredients you likely already have in your pantry. Let me show you how to make this family favorite!
Why You'll Love This Recipe
About the Ingredients
1 lb (450g) ground beef (85% lean)
Use 85% lean for good flavor without excess grease. Substitute ground turkey or chicken for a lighter option.
1 medium yellow onion, chopped
Adds sweetness and depth. Use a sweet onion if you prefer a milder flavor.
3 cloves garlic, minced
Fresh garlic is best, but 1 teaspoon garlic powder works in a pinch.
2 medium russet potatoes, diced into 1/2-inch cubes
Russets hold their shape well. Yukon Gold or red potatoes also work; no need to peel if you like the skin.
1 red bell pepper, chopped
Adds color and sweetness. Use any color bell pepper you have on hand.
1 (14.5 oz / 411g) can diced tomatoes, undrained
Use fire-roasted for extra smoky flavor. Crushed tomatoes can be substituted for a smoother sauce.
1 cup (240ml) beef broth
Low-sodium is best to control salt. Chicken or vegetable broth also work.
2 tablespoons tomato paste
Adds richness and thickens the sauce. If you don't have it, skip and add an extra 1/2 cup broth.
1 teaspoon smoked paprika
Imparts a subtle smoky depth. Regular paprika or chili powder can be used instead.
1 teaspoon dried oregano
Dried herbs work well; if using fresh, use 1 tablespoon chopped.
1/2 teaspoon salt, plus more to taste
Adjust according to your dietary needs and the saltiness of your broth.
1/4 teaspoon black pepper
Freshly ground is best for flavor.
2 tablespoons fresh parsley, chopped (for garnish)
Optional but adds freshness. Cilantro or chives are good alternatives.
Tips & Tricks
- Don't overcrowd the pan when browning the beef—work in batches if needed to get a nice sear.
- Cut the potatoes into uniform small cubes so they cook evenly and in time.
- Taste and adjust seasoning before serving; the broth and tomatoes can vary in saltiness.
Pro Tips
Step-by-Step Instructions
1. Brown the Beef
Heat a large skillet over medium-high heat (375°F/190°C). Add the ground beef and cook, breaking it up with a spoon, until browned and no longer pink, about 5-7 minutes. The beef should be golden brown with crispy edges. Remove with a slotted spoon and set aside, leaving 1 tablespoon of drippings in the pan.
2. Sauté Aromatics
Reduce heat to medium (350°F/175°C). Add the onion to the skillet and cook until soft and translucent, about 3-4 minutes. Add the garlic and cook for 30 seconds until fragrant.
3. Cook the Potatoes
Add the diced potatoes to the skillet and cook, stirring occasionally, for 5-7 minutes until they start to brown on the edges. This helps them hold their shape later.
4. Add Peppers and Seasonings
Stir in the bell pepper, smoked paprika, oregano, salt, and pepper. Cook for 2 minutes to soften the peppers slightly.
5. Simmer the Sauce
Return the browned beef to the skillet. Add the diced tomatoes (with their juices), tomato paste, and beef broth. Stir to combine, scraping up any browned bits from the bottom of the pan. Bring the mixture to a simmer.
6. Cover and Cook
Reduce heat to low (300°F/150°C), cover the skillet, and let it simmer gently for 10-12 minutes, or until the potatoes are tender when pierced with a fork. The sauce should be thickened and the edges bubbling.
7. Finish and Serve
Remove the lid, taste and adjust seasoning. If you prefer a thicker sauce, simmer uncovered for an additional 2-3 minutes. Garnish with fresh parsley and serve hot.
Delicious Variations
- Add 1 cup of frozen peas or corn during the last 5 minutes of cooking for extra color and sweetness.
- Swap the ground beef for ground turkey or chicken and use chicken broth for a lighter version.
- For a Tex-Mex twist, add 1 teaspoon chili powder and 1/2 teaspoon cumin, and top with shredded cheese and jalapeños.
How to Store Savory Ground Meat Skillet
Refrigerator
Store in an airtight container in the fridge for up to 4 days.
Freezer
Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat in a skillet over medium heat, adding a splash of broth or water to loosen the sauce, or microwave in 30-second intervals, stirring between.
Frequently Asked Questions
Q: Can I use ground turkey instead of beef?
Yes, ground turkey works well. Use 93% lean turkey and add 1 tablespoon of olive oil to the pan since turkey is leaner.
Q: How do I make this dish less spicy?
The recipe is not spicy as written, but if you want to reduce any heat, omit the smoked paprika or use sweet paprika instead.
Q: Can I add other vegetables?
Absolutely! Mushrooms, zucchini, or carrots are great additions. Just chop them small and add them with the potatoes.
Q: What can I use instead of potatoes?
You can substitute with sweet potatoes, butternut squash, or even cauliflower florets for a lower-carb option.
Q: Can I make this in a slow cooker?
Yes, brown the beef and sauté the onions first, then transfer everything to a slow cooker and cook on low for 4-6 hours or high for 2-3 hours until potatoes are tender.
I hope you enjoy this Savory Ground Meat Skillet as much as my family does! If you try it, let me know in the comments below. Don't forget to share this recipe with friends who love quick and easy dinners!
Savory Ground Meat Skillet
Savory Ground Meat Skillet is a quick, one-pan dinner that's hearty, flavorful, and ready in 30 minutes—perfect for busy weeknights.
🧂 Ingredients
- 1 lb (450g) ground beef (85% lean)
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 2 medium russet potatoes, diced into 1/2-inch cubes
- 1 red bell pepper, chopped
- 1 (14.5 oz / 411g) can diced tomatoes, undrained
- 1 cup (240ml) beef broth
- 2 tablespoons tomato paste
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
📋 Instructions
- 1Brown the Beef — Heat a large skillet over medium-high heat (375°F/190°C). Add the ground beef and cook, breaking it up with a spoon, until browned and no longer pink, about 5-7 minutes. The beef should be golden brown with crispy edges. Remove with a slotted spoon and set aside, leaving 1 tablespoon of drippings in the pan.
- 2Sauté Aromatics — Reduce heat to medium (350°F/175°C). Add the onion to the skillet and cook until soft and translucent, about 3-4 minutes. Add the garlic and cook for 30 seconds until fragrant.
- 3Cook the Potatoes — Add the diced potatoes to the skillet and cook, stirring occasionally, for 5-7 minutes until they start to brown on the edges. This helps them hold their shape later.
- 4Add Peppers and Seasonings — Stir in the bell pepper, smoked paprika, oregano, salt, and pepper. Cook for 2 minutes to soften the peppers slightly.
- 5Simmer the Sauce — Return the browned beef to the skillet. Add the diced tomatoes (with their juices), tomato paste, and beef broth. Stir to combine, scraping up any browned bits from the bottom of the pan. Bring the mixture to a simmer.
- 6Cover and Cook — Reduce heat to low (300°F/150°C), cover the skillet, and let it simmer gently for 10-12 minutes, or until the potatoes are tender when pierced with a fork. The sauce should be thickened and the edges bubbling.
- 7Finish and Serve — Remove the lid, taste and adjust seasoning. If you prefer a thicker sauce, simmer uncovered for an additional 2-3 minutes. Garnish with fresh parsley and serve hot.
