One Pot Ground Beef Skillet
A cozy, cheesy one pot ground beef skillet with tomato rice and veggies quick to make, easy to customize, and perfect for busy weeknights.
Equipment
- Large deep skillet with lid (12-inch works great)
- Wooden spoon or spatula
- Cutting board
- Chef’s knife
- Measuring cups and spoons
- Can opener
- Box grater (if shredding cheese fresh)
Ingredients
- 1 tbsp olive oil
- 1 lb 450 g ground beef
- 1 small onion diced
- 3 cloves garlic minced
- 1 bell pepper diced
- 1 cup long-grain white rice uncooked
- 1 can 14.5 oz / 411 g diced tomatoes
- 2 tbsp tomato paste
- 2 cups beef broth
- 1 cup corn frozen or canned, drained
- 1 tsp paprika
- 1 tsp Italian seasoning
- 1 tsp salt or to taste
- 1/2 tsp black pepper
- 1 1/2 cups shredded cheddar cheese
- 2 tbsp chopped parsley optional
Instructions
- Brown the beef: Heat olive oil in a large deep skillet over medium-high heat. Add ground beef and cook until browned, breaking it up as you go.
- Add aromatics: Stir in onion and bell pepper. Cook 3–4 minutes until softened. Add garlic and cook 30 seconds.
- Season it up: Sprinkle in paprika, Italian seasoning, salt, and pepper. Stir well so the beef is coated.
- Toast the rice: Add the uncooked rice and stir for 1 minute so it’s lightly coated in the beef mixture.
- Build the sauce: Stir in tomato paste, then add diced tomatoes and beef broth. Mix until combined.
- Simmer: Bring to a gentle simmer, then reduce heat to low. Cover with a lid and cook 18–20 minutes, until the rice is tender.
- Add corn: Stir in the corn and cook 2 minutes to warm through.
- Make it cheesy: Sprinkle cheddar over the top, cover again for 2–3 minutes until melted.
- Finish: Top with parsley if you like, then scoop and serve warm.
Notes
- Rice cook time can vary by brand add a splash more broth if needed and cook a few extra minutes.
- For extra flavor, use sharp cheddar and finish with fresh parsley.
- Want heat? Add a pinch of chili flakes or a diced jalapeño with the onion.