Ground Beef and Veggies – 30-Minute One-Pan Dinner

overhead view of ground beef with vegetables

3.60 from 265 votes

Ground Beef and Veggies – 30-Minute One-Pan Dinner

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.

Prep Time15

Cook Time20

Total Time35

Course: dinner, Main Course

Cuisine: American

Keyword: ground beef with vegetables, ground beef with vegetables recipe

Servings: people

Author: Olivia Ribas

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)

US Customary - Metric

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