Some nights, you just want something warm, filling, and straightforward without fussing over complicated recipes or gluten-filled ingredients. This gluten-free ground beef skillet steps in exactly for those moments. It’s the kind of dish that fills the kitchen with a cozy aroma—garlic, cumin, and smoked paprika mingling together with sizzling beef and tender veggies. I remember the first time I made it, I was distracted by a call halfway through, so I left the skillet simmering just a bit longer than planned. The flavors seemed to settle deeper, and honestly, it made the dish even better—more soulful, if that makes sense.
That subtle smoky scent, the tender crunch of bell peppers paired with zucchini, and the slight kick from red pepper flakes all come together effortlessly. It’s a one-pan dinner that doesn’t pretend to be fancy but delivers a satisfying, wholesome meal. Plus, it’s quick enough to pull together after a long day, when your brain is half checked out but your stomach demands something good.
- It’s simple—and that’s kind of the point. No complicated steps or obscure ingredients, just honest cooking.
- Hearty and filling, yet packed with vegetables that add freshness and texture.
- Gluten-free without feeling like you’re missing out or making sacrifices.
- Perfect for batch cooking or leftovers that reheat without losing flavor.
If you’re unsure about how spicy you want it, you can always dial back the red pepper flakes or swap in other veggies you have on hand. It’s flexible enough to work with what’s in your fridge, which is a relief on busy nights.
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Gluten-Free Ground Beef Skillet
- Total Time: 30 minutes
- Yield: 4 1x
Description
A quick and flavorful gluten-free ground beef skillet perfect for a hearty weeknight dinner. Packed with vegetables and seasoned with simple spices, this dish is both satisfying and easy to prepare.
Ingredients
1 pound ground beef
1 medium yellow onion, diced
2 cloves garlic, minced
1 medium red bell pepper, diced
1 medium zucchini, diced
1 cup canned diced tomatoes, drained
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
Salt, to taste
Black pepper, to taste
2 tablespoons olive oil
2 tablespoons chopped fresh parsley
Instructions
Heat olive oil in a large skillet over medium heat.
Add diced onion and cook for 3-4 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 zucchini to the skillet and cook for 5 minutes until vegetables are tender.
Stir in canned diced tomatoes, ground cumin, smoked paprika, dried oregano, crushed red pepper flakes, salt, and black pepper.
Cook for an additional 3-4 minutes, stirring occasionally, until heated through and flavors are combined.
Remove from heat and sprinkle chopped fresh parsley over the top.
Serve warm.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
For this recipe, a sturdy skillet is your best friend—it helps everything brown beautifully and keeps the veggies from getting mushy. I usually serve it with a simple side salad or some crusty gluten-free bread to scoop up the sauce. Sometimes, I’ve added a fried egg on top for extra comfort, though that’s not necessary. You could also try swapping zucchini for yellow squash or throwing in some mushrooms if you’re feeling adventurous. I haven’t tested all these variations, but it feels like a good place to start experimenting.
FAQ
Can I make this ahead of time? Absolutely. It stores well in the fridge for a few days and reheats nicely on the stove or microwave.
Is it spicy? It has a gentle kick from the red pepper flakes, but you can adjust to your taste.
Can I use ground turkey instead? You can, though it might be a bit leaner and less rich, so consider adding a little extra olive oil.
Give this skillet a try when you want dinner to feel like a warm hug without the hassle. Save it, print it out, or just dive in and cook—you won’t regret it.