This one’s about as no-frills as it gets. A pound of ground beef, whatever vegetables were actually in stock, and a handful of pantry seasoning — all in one skillet, done in under 30 minutes.

Nothing fancy here. It’s just a quick meal I can make in a big batch, so I have meals ready to go during the work week. The vegetables change constantly, depending on what’s in the fridge or what the store has that week.

That’s the beauty of it. Seared, well-seasoned beef and tender-crisp vegetables in one bowl, with your protein and veggies covered in one shot. It’s filling, cheap and endlessly flexible.

This is straight-up utility cooking, the kind of meal that gets made more often than the fancier stuff, especially when the grocery selection is whatever the local store happens to have that week. No fluff. Just food that fills you up.

One-Pan Hamburger Veggie Skillet

A quick one-skillet dinner of seared ground beef and crisp-tender mixed vegetables, seasoned simple and ready in under 30 minutes.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Servings: 2 servings

Ingredients Equipment Method Notes

Ingredients

  

• 1 lb 93/7 ground beef
• 1/2 yellow onion diced
• 1 1/2 cups Marketside Vegetable Medley (broccoli, carrots, cauliflower) chopped into smaller pieces
• 3/4-1 cup Great Value frozen mixed vegetables
• 2 ribs celery chopped
• 1 1/2 tsp minced garlic jarred is fine
• 1 tbsp butter
• 1-2 tsp Worcestershire sauce
• 2 tsp kosher salt
• 1 tsp black pepper plenty, to taste
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp Slap Ya Mama hot blend seasoning
• 1/2-1 tsp dried thyme

Equipment

• Large Skillet

Method

 

1. Hard sear the ground beef in a large skillet over medium-high heat, breaking it up as it browns.
2. While the beef cooks, season it with the kosher salt, black pepper, garlic powder, and onion powder.
3. Once the beef is about halfway cooked through, add the onion, celery, vegetable medley, frozen mixed vegetables, butter, Worcestershire sauce, minced garlic, Slap Ya Mama, and thyme.
4. Saute everything together until the vegetables are heated through and crisp-tender and the beef is fully cooked.
5. Serve on its own with hot sauce or BBQ sauce, or spoon over rice with your favorite sauce.

Notes

🛒 Shop the gear I used in this recipe

Tips

The vegetable mix here is a “whatever’s on hand” situation, not a strict formula. Swap in green beans, peas, corn, bell pepper, whatever’s actually available. Just keep the total volume about the same so the beef-to-veggie ratio stays right.

Garlic powder and onion powder go in early with the beef, then fresh minced garlic goes in later with the vegetables. That’s not overkill, it’s two different layers of flavor: the powders build a savory base while the beef sears, and the fresh garlic keeps its bite since it’s only in the pan for a few minutes.

Want to turn this into a saucier skillet? After everything’s cooked, add a splash more butter and some beef broth, then thicken it with a small cornstarch slurry. A splash of cider vinegar or lemon juice at the end cuts through the richness and brightens the whole thing up.