When the clock is ticking down and the hunger is starting to win, this gluten-free ground beef skillet steps in like a reliable friend. It’s the kind of dish that comes together fast, filling your kitchen with the smell of cumin and smoky paprika that feels like a warm hug after a long day. You might find yourself pausing halfway through, distracted by the sound of laughter or the buzz of a quick phone call, but that’s okay — it waits patiently, simmering away.
One afternoon, I remember juggling a messy pile of mail while this skillet cooked. Somewhere between sorting bills and sneaking a quick taste, I realized how forgiving this recipe is. The ground beef browned up nicely, the veggies softened just right, and the fresh spinach wilted into the mix like it belonged there all along. It wasn’t perfect timing, but the flavors didn’t mind. Somehow, the little interruptions made the meal feel even more like home.
- Quick to prepare and cook — ideal for busy evenings when you want something wholesome without the fuss.
- Hearty and satisfying, with a mix of spices that bring warmth without overwhelming the palate.
- It’s simple — and that’s kind of the point. No complicated steps or hard-to-find ingredients.
- Gluten-free from start to finish, making it a friendly choice for many dietary needs.
- Vegetables add texture and nutrition, but you might want to tweak them depending on what’s in your fridge.
If you’re new to cooking with spices like smoked paprika or cumin, this recipe is a gentle introduction. The flavors blend so well that you barely notice how much you’re adding. And if you’re wondering about leftovers, they reheat nicely, making lunch plans the next day a breeze.
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Gluten-Free Ground Beef Skillet
- Total Time: 30 minutes
- Yield: 4 1x
Description
A flavorful and easy gluten-free ground beef skillet recipe packed with vegetables and seasonings, perfect for a quick and hearty meal.
Ingredients
1 pound ground beef
1 tablespoon olive oil
1 medium yellow onion, diced
2 cloves garlic, minced
1 red bell pepper, diced
1 cup mushrooms, sliced
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup canned diced tomatoes, drained
1/2 cup beef broth (gluten-free)
2 cups fresh spinach, chopped
Instructions
Heat olive oil in a large skillet over medium heat.
Add diced onion and cook for 3 minutes until softened.
Add minced garlic and cook for 1 minute until fragrant.
Add ground beef to the skillet and cook, breaking it apart with a spoon, until browned and cooked through, about 6-8 minutes.
Drain any excess fat from the skillet.
Add diced red bell pepper and sliced mushrooms to the skillet and cook for 4 minutes until vegetables are tender.
Stir in ground cumin, smoked paprika, chili powder, salt, and black pepper. Cook for 1 minute to toast the spices.
Add drained diced tomatoes and beef broth to the skillet. Stir to combine and bring to a simmer.
Reduce heat to low and cook for 5 minutes to allow flavors to meld.
Stir in chopped fresh spinach and cook for 1-2 minutes until wilted.
Remove from heat and serve warm.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Don’t stress about specialized kitchen tools for this one — a large skillet is all you need. I usually reach for a sturdy pan that holds heat evenly, but anything with a good surface will do. For serving, it’s delicious on its own or paired with a simple side like roasted potatoes or a crisp salad to balance the richness. Sometimes I toss in different vegetables, like zucchini or kale, depending on what’s lurking in the crisper drawer. I haven’t tested all these variations, but they usually work out fine. Also, swapping beef broth for a splash of red wine can add an unexpected depth if you’re feeling fancy.
FAQ
Q: Can I use ground turkey instead of beef?
A: Sure, though the flavor will be lighter and the cooking time might be a bit shorter.
Q: What if I don’t have fresh spinach?
A: Frozen spinach works too—just add it at the end and cook until warmed through.
Q: Is this recipe freezer-friendly?
A: It freezes okay, but the texture of the vegetables might change slightly after thawing.
Q: Can I make this spicier?
A: Absolutely, add more chili powder or a pinch of cayenne pepper to taste.
Q: How do I store leftovers?
A: Keep them in an airtight container in the fridge for up to three days.
Give this skillet a try next time the week feels a little too full. It’s a comforting, no-fuss dinner that’s easy to love — and even easier to make.