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Summer Dinner Ideas — Leftover Ground Beef One Pan Fast - A Quick, Flavorful Skillet

Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Leftover cooked ground beef: 2 to 3 cups (seasoned or plain; beef, turkey, or plant-based crumbles work too)
  • Olive oil: 1 to 2 tablespoons
  • Red onion or yellow onion: 1 small, diced
  • Bell pepper: 1 large, diced (any color)
  • Zucchini: 1 medium, diced
  • Corn kernels: 1 cup (fresh off the cob or frozen)
  • Cherry or grape tomatoes: 1 cup, halved
  • Garlic: 2 cloves, minced
  • Chili powder: 1 teaspoon
  • Smoked paprika: 1 teaspoon
  • Cumin: 1/2 teaspoon
  • Salt and black pepper: To taste
  • Lime or lemon: 1, for juice and zest
  • Fresh herbs: Handful of cilantro, parsley, or basil, chopped
  • Optional add-ins: 1 cup cooked rice or quinoa, 1 can black beans (drained), shredded cheese, avocado, hot sauce

Method
 

  1. Heat the pan: Set a large skillet over medium-high heat and add olive oil. Let it shimmer.
  2. Sauté aromatics: Add diced onion and bell pepper. Cook 3 to 4 minutes until slightly softened and fragrant.
  3. Add zucchini and corn: Stir in zucchini and corn. Cook another 3 to 4 minutes. You want light browning for flavor.
  4. Stir in garlic and spices: Add garlic, chili powder, smoked paprika, and cumin. Cook 30 seconds, stirring, until the spices smell toasty.
  5. Add the beef: Toss in the leftover ground beef. Break up any clumps and warm through for 2 to 3 minutes. Season with salt and pepper.
  6. Finish with tomatoes: Add the halved tomatoes and cook 1 to 2 minutes, just until they start to soften.
  7. Brighten it up: Turn off the heat. Add lime zest and juice. Fold in chopped herbs. Taste and adjust seasoning.
  8. Serve your way: Spoon into bowls over rice or quinoa, tuck into tortillas, or pile onto greens. Add beans, cheese, avocado, or a fried egg if you like.