This Ground Beef with Vegetables is a quick and customizable one-pan meal featuring lean ground beef and a medley of fresh vegetables. Ready in under 30 minutes, it’s perfect for busy weeknights or meal prep.
Beef Veggie Bliss!
Who doesn’t love a quick, delicious one-pan meal?! I definitely do! I’m always making my Ground Turkey Skillet with Green Beans or my Ground Turkey Sweet Potato Skillet. They’re staples in my kitchen.
This Ground Beef Veggie Skillet is another go-to for busy weeknights. It’s made with wholesome ingredients, easy to throw together, and super satisfying. Packed with lean ground beef and fresh veggies, it’s become a family favorite around here.
I’ve made this recipe more times than I can count, and it’s always a hit. Pierre and Thomas both love it, especially when I sprinkle a little Parmesan on top! It’s also really versatile, so feel free to swap in your favorite veggies or adjust the seasoning to your taste.
We usually serve it with a side of arugula salad, fluffy rice, cauliflower rice, noodles or roasted sweet potatoes, but it’s equally delicious on its own. If you’re looking for a meal that’s quick to prepare and full of flavor, this one’s for you!
Key Ingredients:
All ingredients and their amounts are listed in the recipe card at the bottom of this post.
Ground Beef: I’ve tested this recipe with lean ground beef, and it’s perfect for adding rich flavor and protein. I’ve also made it with ground turkey and ground pork for a lighter version, and they work great too.
Vegetables: After testing this recipe multiple times, I’ve found that red onions, bell peppers, carrots, and asparagus give the perfect combination of flavors and textures. They cook quickly and absorb all the savory goodness. If asparagus isn’t your thing, you can easily substitute it with celery, zucchini, broccoli, mushrooms or green beans.
Tomato Sauce & Beef Broth: I’ve made this dish many times with tomato sauce and beef broth, and they create a savory base that ties all the ingredients together. The beef broth adds depth, while the tomato sauce brings just the right amount of tang.
Dijon Mustard & Oregano: Dijon mustard adds a subtle tang that enhances the flavor, while oregano is a must-have to bring everything together with its earthy note. I’ve tested both in this recipe and they complement the dish perfectly.
Recipe Tips
- Make sure to remove the woody stems from the asparagus before cutting them into 3.
- Avoid using large zucchinis as they’re on the watery side.
- Make sure the veggies are well washed before using as the skin is kept on.
- For a bit of heat, consider adding a pinch of red pepper flakes or a dash of hot sauce.
Ground Beef and Veggies – 30-Minute One-Pan Dinner
Equipment
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 lb ground beef
- 2 garlic cloves minced
- ½ cup red onions diced
- ½ cup red bell peppers diced
- 1 medium carrot thinly sliced
- ½ pound asparagus trimmed and cut into thirds
- 1 teaspoon Dijon mustard
- ¼ cup tomato sauce
- 1 cup beef broth
- ½ teaspoon dried oregano or Italian seasoning
- Salt and freshly ground black pepper to taste
- Green onions for garnish (you can use cilantro or parsley too)
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until browned and cooked through—about 5–6 minutes. Drain grease if needed.
- Add the garlic and red onions to the skillet. Cook for 1–2 minutes until fragrant and the onions begin to soften. Stir in the red bell peppers, sliced carrots, and asparagus. Cook for 2–3 minutes, stirring occasionally.
- Stir in the Dijon mustard, tomato sauce, beef broth, dried oregano, salt, and pepper. Mix well.
- Cover the skillet and reduce heat to medium-low. Let it simmer for 5 minutes, or until the vegetables are tender and the liquid has reduced slightly. Uncover during the last few minutes if you want a thicker sauce.
- Taste and adjust seasoning if needed. Garnish with chopped green onions and serve hot over rice or on its own!
Notes
- To store: Store leftovers in an airtight container in the fridge for up to 4 days.
- To reheat: Reheat the meal prep in the microwave until hot.
- To freeze: Let the skillet cool to room temperature. Store in an airtight container or freezer bag. Label with the date and freeze for up to 3 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?
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Found your recipe while Googling what to make with asparagus and ground beef; fit the bill perfectly, as I needed something low carb. I tweaked it by adding about six roughly chopped baby Bella mushrooms. I also thought, “Hmm. Tomatoes… feta…” So I made up a batch of roasted tomatoes and feta and combined the two dishes. It turned out fantastic.
That’s awesome!
How can you rate a vegetarian recipe that features ground beef any other way.
This is not a vegetarian recipe since it has ground beef.
Where did it say it was vegetarian? I guess you can use soy crumbles or other beyond the meat ground crumbles
We absolutely love this dish! I needed something healthy to make for dinner that’s low carb but still had protein and it was a hit even the kiddos enjoyed it !
So happy to hear it was a hit — especially with the kids! 😊 Love that it fit your diet needs too. Thanks for making it! 💛
Delícia
Que bom que gostou!
There was a former recipe here and it looks like you have updated it some. My daughter loves the original and I was hoping to find the original somewhere. Would you mind sharing the former recipe. I would greatly appreciate it! Thanks.
I sent it to your email. Thanks
Hi. Can you send me the original recipe, as well?
Thank you.
I sent it to your email!
I didn’t have all the necessary vegetables but I *had* to use the asparagus I had and this was one of the few recipes I could find that used both asparagus and ground beef. It turned out beautifully! I’ll have to double it next time so we can have leftovers because my family ate every last bit this time. Thanks for the recipe – you definitely helped save a beautiful bunch of asparagus!
So happy to hear this! 😊 What a great way to use that asparagus — and I love that your family ate every last bite. Doubling it next time sounds perfect. Thanks for trying the recipe! 💛
This recipe is amazing! Truly enjoyed the flavor and added mushrooms to the mix. This one will be on repeat for sure.
So happy to hear that. Thanks so much for sharing your feedback 😉
I would also love the former recipe that was here please. We loved it!
I sent it to your email.