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BEEF SKILLET | easy healthy dinner recipe

Byamazingfoodstv


This easy ground beef skillet is a flexible, family-friendly meal that comes together in just 30-minutes. Perfect for a busy weeknight or to add to your weekend meal prep menu this healthy recipe is delicious over rice, pasta, or spaghetti squash (which is my personal favorite).

Think bolognese sauce (or deconstructed meatballs!), quick and easy! I love that this dish is ultimately a big pot of vegetables with a little bit of meat. It’s healthy comfort food at its best!

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PRODUCTS USED + RECIPES MENTIONED:
How-To Roast Spaghetti Squash:
Cast-Iron Skillet:
Santoku Knife:

MORE EASY DINNER IDEAS:
Chicken Stirfry:
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EASY GROUND BEEF SKILLET
1 lb. lean ground beef, preferably grass-fed
1 small onion, diced
1 bell pepper, diced
3 cloves minced garlic,
1 cup baby Bella mushrooms chopped
2-15 ounce canned diced tomatoes
1-15 ounce can of tomato sauce
1 tablespoon Italian seasoning
Salt and paper to taste
1/4 cup chopped basil or parsley optional
2 tablespoons parmesan cheese optional

INSTRUCTIONS
Brown beef in a large cast-iron skillet over medium-high heat. Continually stir with a wooden spoon or spatula to make sure the meat is broken into small crumbles.

Once the meat has browned, push it to one side of the pan and add in the onion and pepper. Cook for about 5 minutes until veggies begin to soften and then mix them into the beef and push to the side.

Stir in the mushrooms and the garlic, season with salt and pepper, and allow to cook for another couple of minutes until the mushrooms have softened and then mix all the veggies and beef together.

Add in diced tomatoes, tomato sauce, Italian seasoning, and salt and pepper to taste. Cook for another 15-20 minutes until all the flavors have come together and then top with fresh basil or parsley.

Serve over the top of a pile of spaghetti squash (or zoodles, rice, pasta, etc.) and enjoy!

NUTRITION
Serving: 1.5cups | Calories: 195kcal | Carbohydrates: 16g | Protein: 19g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 48mg | Sodium: 145mg | Potassium: 608mg | Fiber: 4g | Sugar: 7g | Vitamin A: 873IU | Vitamin C: 32mg | Calcium: 89mg | Iron: 3mg

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37 Comments

  3. Hi Dannie, my sweet 8 year old daughter just made this dish (you're her go-to gal for EVERYTHING in the kitchen!). She snapped a photo of it for you, but I don't see how to attach it here. So take my word for it, it came out delicious. She went completely quiet when eating it and after a while said, "I'm always quiet when I'm eating something delicious!" Thank you for the inspiration you are and for providing a not-great cook like me such doable, yummy and nutritious recipes I can cook for my family! You're a blessing! Love from New Zealand xoxo

  12. I love spaghetti squash! I think this looks like a great slow cook recipe, as much as I do hate slow cookers lol. I could stand to use one here and there. I love the quick version, but it pains me to not brown those mushrooms. They're just so amazing that way!

  13. Binge watching your videos and I just want to thank you for inspiring me to start cooking clean and healthy again! I use to be a super duper clean eater and then… well kids, work and life happened 🙁 totally let myself go! I'm ecstatic that I came across your channel that is full of healthy and what seem to be super delicious and easy meals I can start making for myself and my family. THANK YOU THANK YOU THANK YOU!!!!!!!!!!!!!!!! God bless you <3<3<3<3

  35. Do you find that the tomatoes go ok in the cast iron skillet? I've heard they damage the coating. I have just got a cast iron skillet. Its a work of art. I've seen your other videos about cast-iron. Any additional advice would be well appreciated.

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