30-Minute Ground Beef Veggie Skillet: A One-Pan Wonder

Perfect for busy weeknights, this Ground Beef Veggie Skillet Recipe turns simple ingredients into a nourishing meal for four.

Quick Facts:

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Servings: 4 people

Why You’ll Love This Ground Beef Veggie Skillet

Looking for a quick, nutritious dinner that doesn’t require fancy ingredients? This ground beef veggie skillet combines lean protein with fresh vegetables in one pan. Perfect for busy families, this recipe transforms basic ingredients into a satisfying meal that’s ready in just 30 minutes.

Kitchen Equipment Needed

• Large skillet (12-inch) or cast iron pan
• Sharp knife
• Cutting board
• Measuring spoons
• Wooden spoon or spatula
• Meat chopper (optional but helpful)
• Paper towels
• Colander or strainer
• Clean kitchen towel or paper towels for drying vegetables
• Large bowl for prepped vegetables

Ingredients

For the Base:

• 1 pound lean ground beef (85/15)
• 2 medium zucchini, diced
• 2 large carrots, sliced
• 1 yellow onion, diced
• 2 cups fresh broccoli florets
• 3 cloves fresh garlic, minced
• 2 tablespoons olive oil

For the Seasoning:

• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon onion powder
• 1 teaspoon chili powder
• 1/2 teaspoon ground ginger

Optional Toppings:

• Fresh parsley, roughly chopped
• Sliced avocado
• Shredded cheese
• Hot sauce

Detailed Step-by-Step Instructions for Beginners

1. Setting Up Your Kitchen (2-3 minutes)

1. Clear and clean your counter space
2. Take out all equipment and place it within easy reach
3. Gather all ingredients and place them on the counter
4. Set up two cutting boards – one for vegetables and one for garlic
5. Place a large bowl on the counter for collecting chopped vegetables
6. Place your colander in the sink for washing vegetables

2. Vegetable Preparation (10-12 minutes)

Washing Vegetables:

1. Place all vegetables in your colander
2. Rinse thoroughly under cool running water
3. Gently pat dry with clean kitchen towel or paper towels

Preparing Zucchini:

1. Cut off both ends of each zucchini
2. Stand zucchini upright and cut in half lengthwise
3. Cut each half lengthwise again
4. Cut across into 1/2-inch pieces to make even chunks
5. Place in your prepared bowl

Preparing Carrots:

1. Peel carrots using a vegetable peeler
2. Cut off both ends
3. Cut each carrot in half lengthwise
4. Slice into 1/4-inch half-moons
5. Add to bowl with zucchini

Preparing Onion:

1. Cut off both ends of the onion
2. Cut in half from top to bottom
3. Peel off the skin
4. Place cut-side down and slice lengthwise into 1/4-inch strips
5. Turn and cut across the strips to dice
6. Add to vegetable bowl

Preparing Broccoli:

1. Cut florets from the main stem
2. Break or cut large florets into bite-sized pieces (about 1-1.5 inches)
3. Add to vegetable bowl

Preparing Garlic:

1. Separate 3 cloves from the head of garlic
2. Remove papery skin from each clove
3. Place flat side of knife on clove and press firmly to crush
4. Mince crushed garlic into very small pieces
5. Set aside separately from other vegetables

3. Seasoning Preparation (2 minutes)

1. Get all spices from your cabinet
2. Measure each spice carefully using measuring spoons
3. Place measured spices in a small bowl
4. Mix together with a small spoon
5. Set aside near your cooking area

4. Cooking the Ground Beef (8-10 minutes)

1. Place your large skillet on the stove
2. Turn heat to medium-high
3. Add 1 tablespoon olive oil
4. Wait 1-2 minutes for oil to get hot (it should look shimmery)
5. Add ground beef to pan
6. Break up meat into small pieces using wooden spoon
7. Stir occasionally, breaking up any large chunks
8. Cook until no pink color remains (about 7-8 minutes)
9. Remove beef to a paper towel-lined plate using slotted spoon
10. Leave about 1 tablespoon of fat in the pan

5. Cooking the Vegetables (12-15 minutes)

1. Using the same skillet, add remaining tablespoon of olive oil
2. Add onions and carrots first

• Stir every minute
• Cook for 3 minutes until onions start to become clear

1. Add zucchini and broccoli

• Spread them evenly in the pan
• Cook for 4 minutes, stirring every minute
• Vegetables should be bright in color

1. Add minced garlic

• Stir constantly for 1 minute
• Garlic should become fragrant but not brown

1. Return cooked beef to the pan

• Stir to combine with vegetables

6. Final Seasoning and Finishing (3-4 minutes)

1. Sprinkle your premixed seasonings over the mixture
2. Stir well to combine everything
3. Cook for 2 more minutes, stirring occasionally
4. Turn off heat
5. Taste a small spoonful (careful, it’s hot!)
6. Add more salt or pepper if needed

7. Serving (2-3 minutes)

1. Let stand for 2 minutes before serving
2. Divide into 4 equal portions
3. Add optional toppings if desired:

• Sprinkle with chopped fresh parsley
• Add sliced avocado
• Top with shredded cheese
• Serve hot sauce on the side

Troubleshooting Tips

• Watery Skillet?
• Cook uncovered and increase heat slightly
• Continue cooking until excess moisture evaporates
• Make sure not to overcrowd the pan
• Tough Beef?
• Remove meat as soon as no pink remains
• Don’t press or squish meat while cooking
• Keep heat at medium-high, not high
• Mushy Vegetables?
• Follow the order of cooking (carrots first, then softer vegetables)
• Don’t cut vegetables too small
• Keep stirring to prevent sticking and burning
• Bland Taste?
• Season meat while cooking
• Add seasonings gradually
• Taste before serving and adjust as needed

Variations & Substitutions

• Protein Options:
• Ground turkey (cook to 165°F)
• Ground chicken (cook to 165°F)
• Ground pork (cook to 160°F)
• Vegetable Swaps:
• Green beans (trim ends first)
• Bell peppers (remove seeds and membranes)
• Mushrooms (clean with paper towel, don’t wash)
• Cabbage (shred thinly)
• Cauliflower (cut into small florets)
• Low-Carb Version:
• Double the vegetables
• Add cauliflower rice
• Skip serving with regular rice or pasta
• Spice Variations:
• Italian: 1 tablespoon Italian seasoning
• Mexican: 2 teaspoons taco seasoning
• Asian: 1 tablespoon soy sauce + 1 teaspoon sesame oil

Storage & Reheating

• Storage:
• Let cool completely before storing
• Place in airtight container
• Keep in refrigerator for up to 3 days
• Freezing:
• Use freezer-safe containers
• Remove as much air as possible
• Label with date and contents
• Keeps for up to 2 months
• Reheating:
• Microwave Method:
  1. Place portion in microwave-safe bowl
  2. Cover loosely with microwave-safe lid
  3. Heat in 1-minute intervals
  4. Stir between intervals
  5. Heat until internal temperature reaches 165°F
• Stovetop Method:
  1. Place skillet over medium heat
  2. Add 1 tablespoon oil
  3. Add leftover mixture
  4. Stir frequently until heated through
  5. Add splash of water if mixture seems dry

Safety Notes & Tips

• Food Safety:
• Cook ground beef to 160°F (use meat thermometer)
• Wash hands for 20 seconds with soap:
  • After handling raw meat
  • Before and after handling vegetables
  • Before serving
• Use separate cutting boards for meat and vegetables
• Keep raw meat refrigerated until ready to use
• Meal Prep Tips:
• Cut vegetables up to 24 hours ahead
• Store prepped vegetables in sealed containers
• Keep prepped ingredients separate until cooking
• Label containers with contents and date
• Pro Tips:
• Let pan get hot before adding meat
• Cut all vegetables similar size for even cooking
• Don’t overcrowd the pan
• Keep stirring to prevent sticking
• Clean as you go to keep workspace organized

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Dietary Notes:

• Gluten-free
• Dairy-free (without cheese topping)
• Low-carb friendly
• High in protein and fiber
• Approximately 350 calories per serving (without toppings)