Ground Beef Skillet Recipes

Steps:

• Heat a large nonstick skillet over medium-high heat. Add the beef, season with salt and pepper and cook, breaking the beef into small pieces with a wooden spoon, until well browned, about 5 minutes. Transfer to a medium bowl, leaving behind any drippings, and reduce the heat to medium.
• To the same skillet, add the mushrooms, season with salt and cook until golden brown, 8 to 10 minutes. Transfer the cooked mushrooms to the bowl with the beef. Add the oil, paprika, garlic, carrot and onion to the skillet and cook until the carrots are soft and the onion is lightly browned, about 10 minutes.
• Stir in the tomato paste and cook until the tomato paste has toasted and is evenly coating the vegetables, 2 to 3 minutes. Add the broth, Worcestershire and 1 1/2 cups of water to the skillet. Bring to a simmer and stir in the pasta. Cover and cook according to package directions until just al dente. Uncover, stir in the reserved beef and mushrooms and cook until heated through. Remove from the heat and stir in the cream cheese, sour cream, chives and parsley until the cream cheese melts and the sauce is creamy. Season with salt and pepper. Serve warm.

Steps:

• Brown ground beef with onion and bell pepper in a large skillet or pot with lid. Drain grease.
• Add garlic and seasonings. Stir.
• Add zucchini and stir. Cover with lid and cook over medium heat for approximately 15 minutes until the zucchini is crisp tender (I don't add any water, the zucchini has enough). Stir about every 5 minutes.
• Remove lid and stir in spaghetti sauce. Cook for another 5 minutes.
• Great served with cottage cheese or topped with parmesan!

Steps:

• Brown ground beef and onions in a large skillet over medium heat, crumbling as it cooks, until the beef is no longer pink and the onion is soft, about 5 minutes. Drain if necessary.
• Add teriyaki sauce, water chestnuts, pineapple, garlic, and ginger to the skillet; stir to combine. Turn the heat down, and simmer for about 5 minutes.
• Sprinkle with sesame seeds and sliced green onion and serve.

Steps:

• Crumble ground beef into a large frying pan with 2 tbsp of the butter. Cook over medium-high heat, stirring until browned. Remove meat from pan. Set aside.
• Add remaining 2 tbsp butter to pan, along with onions and carrots. Cook, stirring, over medium-high heat until carrots are tender-crisp, about 6-8 minutes.
• Mix in garlic and green beans. Cook 1 minute longer. Return ground beef to pan.
• Blend soy sauce, cornstarch, salt and ginger until smooth. Mix into ground beef mixture.
• Cook over medium heat, stirring until thickened. Add bean sprouts and cook about 1 minute longer.
• Serve with brown rice.

Steps:

• Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Add onion and bell pepper and cook until onion is softened and translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute.
• Add in salsa, Greek seasoning, pepper, and salt. Cook and stir until well combined, 2 to 3 minutes. Stir in beans. Bring to a boil, reduce heat, and simmer to desired thickness, about 20 minutes. Add water if sauce becomes too thick.