A cast iron skillet filled with one-skillet ground beef and rice, garnished with chopped fresh parsley and green onions, shot from above on a rustic wooden surface

Ground Beef Recipes: One-Pan Skillet Supper That Saves Dinner

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Quick Answer

Brown ground beef in a hot skillet over medium-high heat, breaking it up as it cooks, then build a sauce with aromatics, tomatoes, and seasonings. Most ground beef recipes come together in 30 minutes or less with one pan and pantry staples.

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This ground beef skillet supper browns the beef first, then builds a sauce right in the same pan with aromatics and tomatoes. One pan, one pot to wash, real dinner.

It's an easy dinner recipe for a busy weeknight when you need something on the table fast. Brown your beef well and don't drain all the fat — it carries flavor.

Prep10 minutes

Cook25 minutes

Total35 minutes

Serves4 servings

DifficultyEasy

Ingredients

1 lb (450g) ground beef, 80/20
1 cup long-grain white rice, uncooked
1 medium yellow onion, diced
1 green bell pepper, diced
4 cloves garlic, minced
1 can (14.5 oz) diced tomatoes, undrained
1 3/4 cups low-sodium beef broth
2 tablespoons tomato paste
1 teaspoon smoked paprika
1 teaspoon cumin
1/2 teaspoon dried oregano
1/2 teaspoon salt, plus more to taste
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes (optional)
1 tablespoon olive oil
Fresh parsley or green onions for garnish

Instructions

1Heat a large, deep skillet (12-inch) over medium-high heat. Add the olive oil and let it get hot — about 30 seconds.
2Add the ground beef in a single layer and let it sit undisturbed for 2 full minutes to develop a brown crust. Break it up and continue cooking until no pink remains, about 5 to 6 minutes total. Drain all but about 1 tablespoon of fat.
3Reduce heat to medium. Add the diced onion and bell pepper to the skillet with the beef. Cook, stirring occasionally, until softened, about 4 minutes.
4Add the minced garlic, smoked paprika, cumin, oregano, salt, black pepper, and red pepper flakes if using. Stir and cook for 1 minute until fragrant.
5Add the tomato paste and stir it into the beef mixture. Cook for 1 minute — this cooks out the raw paste flavor and deepens the color.
6Add the uncooked rice and stir to coat it in the beef and spice mixture. Toast the rice for about 1 minute.
7Pour in the diced tomatoes (with their liquid) and the beef broth. Stir everything together and bring to a boil.
8Once boiling, reduce heat to low, cover the skillet with a tight-fitting lid, and cook for 18 minutes. Do not lift the lid during this time.
9After 18 minutes, remove from heat and let sit, still covered, for 5 minutes. This allows the rice to finish absorbing any remaining liquid.
10Remove the lid, fluff the rice with a fork, taste and adjust salt, and garnish with fresh parsley or sliced green onions before serving.

Pro Tips

Use a skillet with a tight-fitting lid — loose lids let steam escape and your rice will be crunchy in a way that is not a good texture experience for anyone at the table.
The 80/20 fat ratio matters here. Leaner beef won't give you enough rendered fat to properly sauté the aromatics, and the flavor will be flat. You're draining most of it anyway, so don't skip it.
If your rice is still a little firm after the full rest, add two tablespoons of warm water, replace the lid, and let it sit another 5 minutes. The skillet knows what it did.

Substitutions

ground beef → ground turkey or ground chicken Use 93/7 for turkey; add an extra tablespoon of olive oil since it's leaner and will stick otherwise

long-grain white rice → parboiled (converted) rice Parboiled rice is more forgiving if you're nervous about underdone rice — it cooks consistently and won't turn mushy

long-grain white rice → cauliflower rice Add after the broth is mostly absorbed, stir in for the last 3-4 minutes only — it does not need 18 minutes and will become a paste

beef broth → chicken broth or water with 1 tsp Worcestershire sauce Chicken broth works fine; plain water will be noticeably less flavorful but functional in a pinch

green bell pepper → red or yellow bell pepper, or zucchini Red bell pepper is sweeter and works beautifully; zucchini adds moisture so reduce broth by 2 tablespoons

Storage Instructions

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet over medium-low with a splash of broth or water to loosen the rice, or microwave covered with a damp paper towel for 2 minutes, stirring halfway. Freeze in portions for up to 3 months; thaw overnight in the refrigerator before reheating.

Make Ahead

The beef and vegetable mixture (through step 5, before adding rice) can be made up to 2 days ahead and stored in the refrigerator. When ready to eat, reheat the mixture in the skillet over medium heat, add the rice and liquids, and proceed from step 6. The finished dish reheats well and is arguably better on day two.

Frequently Asked Questions

Can I make Ground Beef Recipes ahead of time?

Yes — most of the prep for Ground Beef Recipes can be handled ahead. Season, portion, or assemble as far in advance as makes sense, then refrigerate covered until you're ready to cook. Finish the last high-heat step right before serving so texture and flavor are at their best.

How do I store leftover Ground Beef Recipes?

Can I freeze Ground Beef Recipes?

Yes. See the storage section on this page for exact freezing and thawing directions — most versions of Ground Beef Recipes freeze well for up to 2–3 months when cooled fully first and portioned into airtight containers.

What should I serve with Ground Beef Recipes?

Ground Beef Recipes pairs well with a simple green salad, roasted or steamed vegetables, rice, or good bread depending on the dish. A crisp white wine or a cold beer rounds out the meal.

Can I adjust Ground Beef Recipes for the ingredients I actually have?

Yes — Ground Beef Recipes: One-Pan Skillet Supper That Saves Dinner bends without breaking. The ground beef and the long-grain white rice are the easiest places to swap (the Substitutions section covers the trades that hold up). Keep the amounts close to the original and taste as you go.

What is the most common mistake when making Ground Beef Recipes?

Use a skillet with a tight-fitting lid — loose lids let steam escape and your rice will be crunchy in a way that is not a good texture experience for anyone at the table.