Tulo

Healthy Ground Beef and Vegetable Skillet Recipe

A cast iron skillet filled with browned ground beef, diced zucchini, bell pepper, cherry tomatoes, and wilted spinach, topped with crumbled feta.
Photo by Mohamed Olwy on Pexels

Browning lean ground beef first and draining the excess fat keeps the dish light without sacrificing flavor, and adding the spinach at the very end means it wilts into the skillet instead of turning into a watery puddle.

Prep
15 min
Cook
20 min
Total
35 min
Servings
4

Ingredients

Servings4
  • 1 1/2 lb lean ground beef (93% lean)
  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 medium zucchini, diced
  • 1 medium red bell pepper, diced
  • 1 1/2 cups cherry tomatoes, halved
  • 3 cups baby spinach
  • 1 tsp ground cumin
  • 1 medium lemon, juiced
  • 1/3 cup feta cheese, crumbled (optional)
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Nutrition per serving

Calories
365
Protein
40g
Carbs
13g
Fat
17g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

Need different units or a different yield? Try our Conversion Calculator →

Instructions

  1. 1Heat the olive oil in a large skillet over medium-high heat.
  2. 2Add the diced onion and cook for 3-4 minutes, stirring occasionally, until softened and translucent.
  3. 3Add the garlic, cumin, and smoked paprika, and cook for 30 seconds, stirring constantly, until fragrant.
  4. 4Add the ground beef, breaking it up with a spatula, and cook for 6-8 minutes until browned and no pink remains (internal temperature 160°F/71°C). Drain off any excess fat.USDA safe minimum for ground meat (beef, pork, lamb, veal): 160°F (71°C)
  5. 5Add the zucchini and bell pepper, and cook for 5-6 minutes, stirring occasionally, until crisp-tender.
  6. 6Add the cherry tomatoes and cook for 2-3 minutes, just until they begin to soften and release their juices.
  7. 7Stir in the spinach and cook for 1-2 minutes, just until wilted.
  8. 8Remove from heat, stir in the lemon juice, and season with salt and pepper. Top with crumbled feta, if using, and serve warm.
How to Store Ground Beef in the Fridge (and How Long It Lasts)

Tips & variations

  • Swap the ground beef for ground turkey or ground chicken breast for an even leaner version; reduce the cook time in step 4 slightly since poultry cooks faster.
  • Serve over cauliflower rice for a lower-carb meal, or over regular rice or quinoa for a heartier one.
  • Add a pinch of red pepper flakes with the cumin and paprika for a spicier version.
  • This skillet freezes well without the feta; add fresh feta after reheating since it doesn't freeze cleanly.
  • Any quick-cooking vegetable works here: try diced yellow squash, mushrooms, or green beans in place of the zucchini.

Storage & reheating

Store cooled leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet over medium heat with a splash of water, or in the microwave in 1-minute intervals, stirring between each. To freeze, portion into freezer bags without the feta and freeze for up to 3 months; thaw overnight in the fridge before reheating.

Tips from the Tulo kitchen

  • Pat the zucchini and bell pepper dry with a paper towel before adding them to the skillet; wet vegetables steam instead of browning and dilute the flavor.
  • Check doneness with a meat thermometer inserted into the thickest clump of beef rather than judging by color alone, since ground beef can look done before it's actually safe.

FAQ

Is ground beef a healthy protein choice?

Lean ground beef (90% lean or higher) is a good source of protein, iron, and B12 with less saturated fat than fattier blends; choosing 93% or 96% lean and draining any rendered fat keeps a dish like this lower in fat overall.

Can I use ground turkey instead of ground beef?

Yes, 93% lean ground turkey works as a 1:1 swap and cooks slightly faster, usually 5-6 minutes instead of 6-8, since it's less dense than beef.

How do I keep ground beef from tasting dry when using a very lean blend?

Don't drain all the fat immediately, let a small amount coat the pan before adding the vegetables, and avoid overcooking past the point the meat loses its pink color.

Can this be made ahead for meal prep?

Yes. It keeps well in the fridge for up to 4 days and reheats cleanly in a skillet or microwave, making it a solid option to portion into containers for weekday lunches.

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