A quick, hearty ground beef skillet dinner made with fresh vegetables, rice or quinoa, and smoky spices. Perfect for weeknights.

Scale

1 lb lean ground beef

2 tablespoons olive oil

1 medium yellow onion, diced

2 cloves garlic, minced

1 red bell pepper, chopped

1 zucchini, chopped

1 teaspoon smoked paprika

1 teaspoon cumin

Salt and pepper to taste

1/4 teaspoon crushed red pepper flakes (optional)

1 cup cooked rice or quinoa

1/2 cup shredded cheddar-style cheese (optional)

Chopped parsley or scallions, for garnish

Heat olive oil in a large skillet over medium-high heat.

Add diced onion; sauté 2–3 minutes until soft.

Add garlic and bell pepper; stir another 2 minutes.

Add ground beef and brown fully, breaking it up with a spoon.

Stir in zucchini, spices, salt, and pepper.

Cook for 5 minutes until vegetables soften.

Add rice or quinoa and stir for 2 more minutes.

Top with cheese if using, cover to melt, garnish with herbs, and serve.

Use lean beef (93/7) for less grease.

Swap veggies based on season or preference.

Great for meal prep—refrigerates well for up to 4 days.

Keywords: easy beef recipes, ground beef skillet, quick weeknight meal