Let’s be real here – Wednesday night hits different. You’re tired, the kids are cranky, and the last thing you want to do is dirty every pot in the kitchen just to get dinner on the table. Enter the Weeknight Beef Skillet, your new best friend in the battle against weeknight dinner chaos. This isn’t some fancy chef creation that requires a million ingredients you can’t pronounce. This is pure, hearty comfort food that comes together in one skillet and actually tastes like you spent way more effort than you did.
I stumbled onto this recipe during one of those “what can I make with ground beef and whatever’s lurking in my pantry” moments. You know the drill – it’s 5:30, everyone’s hungry, and creativity is at an all-time low. What started as a desperate attempt to avoid another night of cereal for dinner became our go-to when we need something satisfying, fast, and guaranteed to please even the pickiest eaters in the house.
Why You’ll Love This Beef Skillet
• One pan, minimal cleanup – Because who has time for a sink full of dishes on a Tuesday night? • Ready in 25 minutes – From start to finish, including prep time • Uses pantry staples – No special trips to the store for weird ingredients • Feeds a crowd – Perfect for families or meal prepping for the week • Infinitely adaptable – Throw in whatever vegetables you need to use up
Ingredients
For the Skillet:
- 1½ lbs (680g) ground beef (80/20 blend works best)
- 2 tablespoons olive oil
- 1 large onion, diced (about 1½ cups)
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 2 cups (480ml) beef broth
- 1 can (14.5 oz/400g) diced tomatoes, undrained
- 2 cups (340g) uncooked medium pasta (penne, rotini, or shells work great)
- 1 cup (150g) frozen corn kernels
- 2 teaspoons smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- ½ teaspoon chili powder
- Salt and black pepper to taste
- 1½ cups (150g) shredded cheddar cheese
- ¼ cup fresh cilantro or parsley, chopped (optional but recommended)
Optional Add-Ins:
- 1 can (15 oz) black beans, drained and rinsed
- 1 jalapeño, seeded and minced (for heat lovers)
- 1 cup frozen peas
- ½ cup sour cream (for serving)
Equipment You’ll Need
- Large, deep skillet or braiser (at least 12 inches)
- Wooden spoon
- Can opener
- Measuring cups and spoons
Step-by-Step Instructions
- Brown the beef. Heat your large skillet over medium-high heat. Add the ground beef and cook, breaking it up with your spoon, for 6-8 minutes until it’s nicely browned and cooked through. Don’t rush this step – good browning equals better flavor.
- Drain the fat. Remove the beef to a plate and drain off all but about 1 tablespoon of fat from the skillet. If your beef was lean and didn’t produce much fat, add a tablespoon of olive oil.
- Build the flavor base. Add the diced onion and bell pepper to the skillet. Cook for 4-5 minutes until they start to soften. Add the minced garlic and cook for another 30 seconds until fragrant.
- Add the liquids and seasonings. Pour in the beef broth and diced tomatoes (with their juice – don’t drain them!). Stir in the smoked paprika, oregano, cumin, chili powder, and a good pinch of salt and pepper. Bring this mixture to a boil.
- Add the pasta. Stir in the uncooked pasta, making sure it’s mostly submerged in the liquid. Reduce heat to medium and let it simmer, stirring occasionally, for about 12-15 minutes until the pasta is tender. Don’t cover it – you want some of that liquid to cook off.
- Return the beef. Add the cooked ground beef back to the skillet along with the frozen corn. Stir everything together and cook for another 2-3 minutes until the corn is heated through.
- Cheese time! Remove the skillet from heat and sprinkle the shredded cheese evenly over the top. Let it sit for 2-3 minutes to melt, then give everything a gentle stir to incorporate the cheese.
- Finish and serve. Sprinkle with fresh cilantro or parsley if you’re using it, and serve immediately while everything’s hot and bubbly.
Substitutions and Variations
Gluten-Free: Use your favorite gluten-free pasta and add an extra ½ cup of broth since GF pasta tends to absorb more liquid.
Dairy-Free: Skip the cheese or use a dairy-free alternative. You won’t get that creamy richness, but it’ll still be delicious.
Lower Fat: Use 93/7 ground beef and add an extra tablespoon of broth to compensate for the lost moisture.
Different Proteins:
- Ground turkey – Works perfectly, just season a bit more aggressively
- Ground chicken – Same deal as turkey
- Leftover rotisserie chicken – Add it in the last few minutes just to heat through
Veggie Variations:
- Mexican Style: Add black beans, jalapeños, and top with avocado and lime
- Italian Twist: Use Italian seasoning instead of cumin/chili powder, add zucchini
- Mediterranean: Swap the corn for olives and sun-dried tomatoes
Pro Tips and Common Mistakes to Avoid
Don’t skip the browning step. I know you’re in a hurry, but taking the time to properly brown the beef creates so much more flavor. Those little caramelized bits are flavor gold.
Watch your liquid levels. If the pasta isn’t cooking evenly or seems to be sticking, add a bit more broth. Different pasta shapes absorb liquid differently, so you might need to adjust.
Taste and adjust seasoning. Every brand of broth has different salt levels, so always taste before serving and adjust accordingly. This dish should be well-seasoned and flavorful.
Let the cheese melt properly. Don’t rush this step – taking the skillet off the heat and letting the residual heat melt the cheese prevents it from getting stringy or clumpy.
Use a big enough skillet. This makes a lot of food, so make sure your skillet can handle it. If you only have a smaller pan, you might need to transfer everything to a larger pot after browning the beef.
Make-Ahead, Storage, and Reheating
Make-Ahead: You can brown the beef and prep all your vegetables up to a day ahead. Store everything separately in the fridge, then just assemble and cook when ready.
Storage: Leftovers keep in the refrigerator for up to 4 days in airtight containers. The pasta will absorb more liquid as it sits, which actually makes the leftovers even more flavorful.
Freezing: This dish freezes well for up to 3 months. Let it cool completely, then transfer to freezer-safe containers. Thaw overnight in the refrigerator before reheating.
Reheating: Add a splash of broth or water to loosen things up, then reheat gently on the stovetop over medium-low heat, stirring frequently. You can also microwave individual portions – just add a tablespoon of liquid and heat in 30-second intervals, stirring between each one.
Serving Suggestions
This skillet is pretty much a complete meal on its own, but if you want to round things out:
Simple side salad – Something crisp and fresh cuts through all that hearty richness perfectly. A basic green salad with vinaigrette is all you need.
Cornbread or crusty bread – Perfect for soaking up any extra sauce, and let’s be honest, carbs with carbs isn’t always a bad thing.
Tortilla chips and salsa – If you went the Mexican route with your seasonings, treat this like a deconstructed burrito bowl.
Avocado slices – Creamy avocado is amazing with the smoky, savory flavors in this dish.
The leftovers are incredible too. Some people actually prefer them the next day when all the flavors have had time to meld together. IMO, it’s one of those rare dishes that gets better with time.
Approximate Nutrition (Per Serving, Makes 6 servings)
- Calories: 520
- Protein: 28g
- Carbohydrates: 42g
- Fat: 25g
- Fiber: 4g
- Sodium: 780mg
Note: Nutrition values are estimates and will vary based on specific ingredients and optional add-ins used.
Frequently Asked Questions
Q: Can I use a different type of pasta? A: Absolutely! Just stick to medium-sized shapes that can hold onto the sauce. Avoid long pasta like spaghetti – it doesn’t work as well in this one-pan method.
Q: What if I don’t have beef broth? A: Chicken broth works fine, or you can use vegetable broth. In a pinch, even water with a bouillon cube will do the job.
Q: My pasta seems undercooked but all the liquid is gone. Help! A: Add more broth, ¼ cup at a time, and continue cooking until the pasta is tender. Every pasta brand is different, so you might need to adjust.
Q: Can I make this spicier? A: Sure thing! Add more chili powder, throw in some diced jalapeños, or finish with hot sauce. You could also use spicy diced tomatoes instead of regular ones.
Q: How do I prevent the cheese from getting clumpy? A: Make sure you remove the skillet from heat before adding the cheese, and let the residual heat do the work. Stirring too vigorously while it’s still on the burner can make it seize up.
Printable Recipe Card
Weeknight Beef Skillet
Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes | Serves: 6
Ingredients:
- 1½ lbs ground beef (80/20)
- 2 tbsp olive oil
- 1 large onion, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 2 cups beef broth
- 1 can (14.5 oz) diced tomatoes, undrained
- 2 cups uncooked medium pasta
- 1 cup frozen corn
- 2 tsp smoked paprika
- 1 tsp each: oregano, cumin
- ½ tsp chili powder
- Salt and pepper to taste
- 1½ cups shredded cheddar cheese
- ¼ cup fresh cilantro (optional)
Instructions:
- Brown ground beef 6-8 minutes, remove and drain fat
- Sauté onion and bell pepper 4-5 minutes, add garlic 30 seconds
- Add broth, tomatoes, and seasonings, bring to boil
- Add pasta, simmer 12-15 minutes until tender
- Return beef, add corn, cook 2-3 minutes
- Remove from heat, add cheese, let melt 2-3 minutes
- Stir in cilantro and serve immediately
Storage: Refrigerate up to 4 days, freeze up to 3 months
There you have it – your new weeknight hero that’ll save you from the dreaded “what’s for dinner?” panic. Ever wondered how something so simple can taste so good? That’s the magic of one-pan cooking and letting all those flavors hang out together. Trust me, once you make this a few times, you’ll have it memorized and can basically make it with your eyes closed
