Easy Ground Beef Skillet Dinner – One Pan Kosher Recipe

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There’s something wonderful about having dinner ready in just one pan, especially when it’s packed with flavor and satisfies the whole family. This ground beef skillet dinner became a regular in my rotation after one of those hectic Tuesday nights when I needed something fast but didn’t want to sacrifice taste.

The beauty of this dish lies in how the ground beef gets nicely browned first, creating those little caramelized bits that add so much depth. Then everything else goes right into the same pan. The potatoes cook through perfectly, soaking up all those savory flavors while the vegetables stay just tender enough. I use Yukon Gold potatoes because they hold their shape well and don’t get mushy, but russets work too if that’s what you have.

Why This Ground Beef Skillet Works So Well

What really makes this recipe work is the timing. You brown the meat first, then add the harder vegetables like potatoes and carrots so they have time to soften. The bell peppers and onions go in partway through because they cook faster. I learned this the hard way after ending up with mushy peppers more than once. The whole thing takes about 25 minutes from start to finish, and most of that is hands-off simmering time.

This skillet dinner works great for busy weeknights, but I’ve also served it for casual Shabbat meals. It pairs nicely with a simple green salad or some crusty challah. The leftovers reheat beautifully too, which makes it perfect for meal prep. Sometimes I’ll make a double batch on Sunday and portion it out for lunches during the week.

Perfect for Weeknight Dinners and Meal Prep

Easy Ground Beef Skillet Dinner - One Pan Kosher Recipe - American recipe
There's something wonderful about having dinner ready in just one pan, especially when it's packed with flavor and satisfies the whole family. This ground beef skillet dinner became a regular in my rotation after one of those hectic Tuesday nights when I needed something fast but didn't want to sacrifice taste. The beauty of this dish lies in how the ground beef gets nicely browned first, creating those little caramelized bits that add so much depth. Then everything else goes right into the same pan. The potatoes cook through perfectly, soaking up all those savory flavors while the vegetables stay just tender enough. I use Yukon Gold potatoes because they hold their shape well and don't get mushy, but russets work too if that's what you have. What really makes this recipe work is the timing. You brown the meat first, then add the harder vegetables like potatoes and carrots so they have time to soften. The bell peppers and onions go in partway through because they cook faster. I learned this the hard way after ending up with mushy peppers more than once. The whole thing takes about 25 minutes from start to finish, and most of that is hands-off simmering time. This skillet dinner works great for busy weeknights, but I've also served it for casual Shabbat meals. It pairs nicely with a simple green salad or some crusty challah. The leftovers reheat beautifully too, which makes it perfect for meal prep. Sometimes I'll make a double batch on Sunday and portion it out for lunches during the week.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 385
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs ground beef 80/20 blend works best
  • 1.5 lbs Yukon Gold potatoes cut into 1-inch cubes
  • 1 large yellow onion diced
  • 1 large red bell pepper diced
  • 2 medium carrots diced
  • 3 cloves garlic minced
  • 2 tablespoons olive oil
  • 1 teaspoon paprika
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • 1 teaspoon kosher salt or to taste
  • 1/2 teaspoon black pepper freshly ground
  • 1 cup beef broth kosher certified
  • 2 tablespoons fresh parsley chopped, for garnish

Method
 

  1. Heat olive oil in a large skillet or cast iron pan over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned and cooked through, about 6-8 minutes. Season with salt and pepper during cooking.
  2. Add the diced potatoes and carrots to the skillet with the beef. Stir to combine and cook for 5 minutes, stirring occasionally.
  3. Add the diced onion, bell pepper, and minced garlic to the pan. Cook for another 3-4 minutes until the onion starts to soften.
  4. Sprinkle the paprika, onion powder, garlic powder, and oregano over the mixture. Stir well to coat everything evenly with the spices.
  5. Pour in the beef broth and bring to a simmer. Reduce heat to medium-low, cover, and cook for 12-15 minutes until the potatoes are tender when pierced with a fork.
  6. Remove the lid and let any excess liquid cook off for 2-3 minutes if needed. Taste and adjust seasoning with salt and pepper.
  7. Remove from heat and garnish with fresh chopped parsley before serving.

Notes

This recipe keeps well in the refrigerator for up to 3 days and reheats beautifully in the microwave or on the stovetop. You can substitute sweet potatoes for regular potatoes, just reduce the cooking time slightly as they cook faster. For extra flavor, add a tablespoon of tomato paste with the spices. The dish can be made ahead and frozen for up to 2 months.
Nutrition Facts
6 servings per recipe
Serving size 1 serving
Calories 385
% Daily Value*
Total Fat 21g 27%
Saturated Fat 8g 40%
Trans Fat 0g
Cholesterol 70mg 23%
Sodium 680mg 30%
Dietary Fiber 4g 14%
Total Sugars 6g
Protein 24g 48%
*Percent Daily Values are based on a 2,000 calorie diet.
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