Ground Beef Skillet with Vegetables

This ground beef skillet with sweet potatoes and zucchini is my favorite weeknight dinner when I want something hearty but full of veggies and flavor. Everything dusts up in one pan, making cleanup a breeze, and the mix of spices brings the whole meal together so beautifully.

The first time I made this was before a long soccer practice and everyone came home starving After a few bites no one could believe how comforting and filling it was and now it is on regular rotation.

Ingredients

• Lean ground beef: adds protein and savory flavor Look for beef with a little fat for the best taste but not too much grease
• Sweet potato: brings natural sweetness and fiber Choose firm potatoes with smooth skin for best results
• Zucchini: adds a tender bite and quick-cooking veggie power Small to medium zucchinis are less watery and more flavorful
• Onion: provides aromatics and depth Choose onions with tight papery skins and no soft spots
• Olive oil: helps everything sauté evenly and brings richness Use a good quality oil for flavor
• Paprika: brings a smoky warm background Spanish paprika is a favorite if you have it
• Cumin: gives an earthy spice and layers really well in this skillet Use whole ground for a fresher aroma
• Chili powder: provides just enough gentle heat Pick a chili powder blend you enjoy
• Salt and pepper: pull all the flavors together Taste as you go for perfect seasoning
• Fresh parsley: gives a pop of color and a fresh finish Flat leaf parsley is especially nice and easy to chop

Step-by-Step Instructions

Cook the Sweet Potatoes:

Heat olive oil in a large skillet over medium heat Let it get hot add diced sweet potatoes and sauté for about eight to ten minutes Stir often to keep from sticking and cook until they are fork tender and starting to get a little golden This is your sweetness base

Brown the Ground Beef:

Push the cooked sweet potatoes to one side of the skillet Add the ground beef to the empty space Break it up with a spatula and cook for about five minutes until thoroughly browned and no pink remains You want it to pick up a little flavor from the caramelized potatoes

Sauté the Zucchini and Onion:

Add the diced onion and sliced zucchini into the pan Stir well making sure the vegetables all start to soften over the next four to five minutes The onion should go translucent and the zucchini just barely tender

Season Everything:

Sprinkle in paprika cumin chili powder salt and pepper Stir well to coat all the ingredients and let the spices get a short minute or two in the pan so their fragrance blooms Every ingredient should look evenly coated and very aromatic at this point

Garnish and Serve:

Turn off the heat Toss the whole skillet so everything is well mixed Taste for salt and pepper Sprinkle generously with fresh parsley and serve hot right from the pan

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Every time I make this I am most excited for the first forkful of gently caramelized sweet potato against the savory beef That sweet savory combo always reminds me of family Sunday nights when we would pile up bowls of this and watch a movie together

Storage Tips

Once cooled pack leftovers in airtight containers and refrigerate for up to four days This skillet reheats perfectly on the stove or in the microwave If planning to freeze let it cool fully pop it in a freezer bag and label it It should last two to three months Thaw overnight in the fridge and reheat gently to prevent vegetables from turning mushy

Ingredient Substitutions

You can swap ground turkey or chicken for the beef if you want it lighter For a vegetarian twist try crumbled tofu or tempeh instead Butternut squash works wonderfully in place of sweet potato and summer squash or yellow squash can stand in for zucchini Do not hesitate to use whatever herbs or greens you prefer at the end

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Serving Suggestions

Spoon it over a bed of fluffy rice or cooked quinoa for an even heartier meal Sometimes I fold in a handful of baby spinach right at the end for more greens It is also delicious topped with a dollop of Greek yogurt or a sprinkle of crumbled feta for a Mediterranean vibe

Cultural and Historical Context

The ground beef skillet is a classic across so many family tables blending influences from American casseroles to Mediterranean spice classics The combination of hearty meat and quick cooking vegetables is a time honored approach for stretching ingredients and creating comfort in one simple dish I love how each family adapts it to their own taste and tradition

Recipe FAQs

→ Can I use ground turkey instead of beef?

Yes, ground turkey also works well and offers a lighter flavor and lower fat content. Adjust seasoning if desired.

→ Should I peel the zucchini?

No need to peel zucchini—its skin is tender and adds color and nutrients. Wash thoroughly before slicing.

→ How do I prevent sweet potatoes from sticking?

Use enough olive oil and preheat the skillet properly before adding sweet potatoes. Stir occasionally for even cooking.

→ Can this be made ahead?

Yes, you can prepare it in advance and store in the fridge for up to 3 days. Reheat gently on the stove before serving.

→ What sides go well with this skillet?

This dish pairs well with a light salad, steamed green beans, or a slice of crusty bread for extra comfort.