Name: Simple Ground Beef Recipe No Pasta – Quick Skillet Dinner
Prep time: 15 min
Total time: 15 min
Cuisine: American
Ingredients: 1 lb (450 g) lean ground beef (80/20); 1 medium yellow onion, finely diced; 2 cloves garlic, minced; 1 large red bell pepper, diced; 1 cup (150 g) frozen corn kernels, thawed; 1 ½ tbsp olive oil; 2 tbsp tomato paste; 1 cup (240 ml) low‑sodium beef broth; 1 tsp smoked paprika; ½ tsp ground cumin; ¼ tsp crushed red pepper flakes (optional); Salt and freshly ground black pepper, to taste; 2 tbsp fresh cilantro, chopped (for garnish); Juice of ½ lime

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When I’m pressed for time but still want a hearty, satisfying meal, I reach for my go‑to simple ground beef recipe no pasta. It’s a one‑pan wonder that delivers bold flavor without the fuss of noodles or rice. In just 30 minutes you’ll have a savory skillet dish that pairs perfectly with a side salad, roasted veggies, or even a warm piece of crusty bread.

Why You’ll Love This Recipe

Ready in under 30 minutes – perfect for busy weeknights.
Only one pan needed – minimal cleanup.
Rich, comforting flavor from caramelized onions and garlic.
Customizable with your favorite veggies or spices.
High‑protein, low‑carb meal that keeps you full.

Ingredients

1 lb (450 g) lean ground beef (80/20)
1 medium yellow onion, finely diced
2 cloves garlic, minced
1 large red bell pepper, diced
1 cup (150 g) frozen corn kernels, thawed
1 ½ tbsp olive oil
2 tbsp tomato paste
1 cup (240 ml) low‑sodium beef broth
1 tsp smoked paprika
½ tsp ground cumin
¼ tsp crushed red pepper flakes (optional)
Salt and freshly ground black pepper, to taste
2 tbsp fresh cilantro, chopped (for garnish)
Juice of ½ lime

How to Make Simple Ground Beef Recipe No Pasta

Prep the aromatics. Toss the diced onion, minced garlic, and red bell pepper into a bowl. This will be the flavor base.
Heat the pan. Place a large skillet over medium‑high heat and add the olive oil. When the oil shimmers, add the onion mixture.
Sauté until softened. Cook, stirring occasionally, for 4–5 minutes until the onion becomes translucent and the pepper softens. The garlic should turn fragrant but not brown.
Brown the beef. Push the veggies to the side of the pan and add the ground beef. Break it up with a wooden spoon and let it sear without stirring for about 2 minutes. Then continue to crumble and brown until no pink remains, about 5–6 minutes. Drain any excess fat if needed.
Incorporate tomato paste. Stir in the tomato paste, smoked paprika, cumin, and red‑pepper flakes. Cook for 1 minute; this deepens the flavor and removes the raw taste of the paste.
Add liquid and corn. Pour in the beef broth, scraping the browned bits from the bottom of the pan. Bring to a gentle simmer, then stir in the corn. Let the mixture reduce for 5–7 minutes, or until the sauce thickens and coats the beef.
Season and finish. Taste and season with salt and pepper. Squeeze the lime juice over the top, give a quick stir, and remove from heat.
Garnish. Sprinkle chopped cilantro right before serving for a fresh pop of color and flavor.

Tips for Best Results

Don’t overcrowd the pan. If your skillet is small, brown the beef in batches. Overcrowding steams the meat instead of browning it.
Use fresh lime. The acidity brightens the rich beef and balances the smoky spices.
Adjust heat. If the sauce reduces too quickly, lower the heat and add a splash more broth.
Choose quality beef. A slightly higher fat content (80/20) keeps the dish juicy while still being lean enough for a healthy meal.

Variations

Mexican twist: Swap the cilantro for chopped fresh parsley, add a teaspoon of chili powder, and serve with avocado slices.
Asian flair: Replace smoked paprika with 1 tsp ginger powder, add 1 tbsp soy sauce, and finish with a drizzle of sesame oil.
Cheesy version: Stir in ¼ cup shredded cheddar just before removing from heat for a melty finish.

Storage

This skillet dish stores beautifully. Let it cool to room temperature, then transfer to an airtight container. Refrigerate for up to 4 days. To reheat, warm gently in a skillet over medium heat, adding a splash of broth if it looks dry, or microwave for 1‑2 minutes, stirring halfway through.