This beef and tomato mince skillet is a simple, one-pan dinner made with ground beef, tomatoes, beans, and everyday seasonings. Serve it over rice, potatoes, or toast; the flexible method also works with other ground meats and varies easily to suit what you have on hand.
Ingredients
- 1 tablespoon (15 ml) olive oil
- 1 medium yellow onion, finely chopped, about 1 cup (150 g)
- 1 medium red bell pepper, chopped, about 1 cup (150 g)
- 2 cloves garlic, minced, about 2 teaspoons (10 g)
- 1 pound (450 g) ground beef, preferably 85% lean
- 2 tablespoons (30 g) tomato paste
- 1 teaspoon (2 g) ground cumin
- 1 teaspoon (2 g) smoked paprika
- ½ teaspoon (1 g) dried oregano
- ½ teaspoon (3 g) fine salt, plus more to taste
- ¼ teaspoon (0.5 g) black pepper
- 1 can (14.5 ounces / 411 g) diced tomatoes, with their juices
- ½ cup (120 ml) low-sodium beef broth or water
- 1 can (15 ounces / 425 g) black beans, drained and rinsed
- 1 teaspoon (5 ml) red wine vinegar or lime juice
- 2 tablespoons (8 g) chopped fresh cilantro or parsley, optional
Instructions
- Prepare the vegetables. Chop the onion and bell pepper into roughly even pieces, mince the garlic, and drain and rinse the beans. Measure the seasonings and open the tomatoes before heating the pan.
- Soften the onion and pepper. Heat the olive oil in a large, deep skillet over medium heat. Add the onion and pepper and cook for 5–6 minutes, stirring occasionally, until softened. If the vegetables begin to brown too quickly, reduce the heat slightly.
- Add garlic and brown the beef. Stir in the garlic and cook for 30 seconds, just until fragrant. Add the ground beef and break it into small pieces with a wooden spoon. Cook for 7–9 minutes, stirring and turning the meat, until no pink remains. For safety, check the thickest portion with a food thermometer: USDA FSIS recommends that ground beef reach a safe minimum internal temperature of 160°F (71°C). If the pan is crowded, break up the meat thoroughly and allow a little extra time for it to cook evenly.
- Build the tomato base. Spoon off excess rendered fat if there is a lot, leaving a little in the pan for flavor. Stir in the tomato paste, cumin, smoked paprika, oregano, salt, and pepper. Cook for 1 minute, stirring so the paste coats the beef and the spices become fragrant.
- Simmer until saucy. Add the diced tomatoes and broth. Stir well, scraping up any browned bits from the pan. Bring the mixture to a gentle bubble, then reduce the heat to medium-low. Simmer uncovered for 12–15 minutes, stirring every few minutes, until the sauce thickens and the pepper is tender. If it gets thicker than you like, add a splash of water.
- Finish with beans and acidity. Fold in the black beans and simmer for 3–4 minutes, until hot throughout. Stir in the vinegar or lime juice, taste, and adjust the salt and pepper. Sprinkle with cilantro or parsley, if using, and serve hot.
Tips
- Choose a pan with room. A wide skillet helps the beef brown rather than steam. If your skillet is small, brown the beef in two batches, then return it to the pan before adding the tomato paste.
- Adjust the fat sensibly. Lean beef needs little draining; fattier beef can leave a greasy sauce. Carefully spoon off excess fat after browning, but keep a small amount so the aromatics and spices stay flavorful.
- Swap the meat or beans. Ground turkey, chicken, pork, or lamb can replace the beef, though their flavor and fat levels differ. Cook any ground meat to 160°F (71°C) and check with a thermometer. Kidney beans or pinto beans work in place of black beans.
- Keep the simmer gentle. A hard boil can reduce the sauce too quickly and make the meat feel dry. Stir periodically and add a little broth or water if the mixture starts sticking.
Serving Suggestions
Spoon the skillet over cooked rice, baked potatoes, mashed potatoes, or buttered noodles. It is also good on toast or tucked into warm tortillas with shredded lettuce and grated cheese. For a lighter meal, serve it with a crisp green salad or steamed vegetables. Offer sour cream or plain yogurt, sliced avocado, lime wedges, and hot sauce at the table so everyone can finish their portion as they like.
Variations
For a mild chili-style skillet, add 1 teaspoon (2 g) chili powder with the other spices and replace the black beans with kidney beans. For extra vegetables, stir in 1 cup (150 g) corn with the beans, or add 1 cup (100 g) sliced mushrooms when cooking the onion and pepper. To make it spicier, add a finely chopped jalapeño with the vegetables or a pinch of cayenne with the seasonings. If you do not have smoked paprika, use sweet paprika; the result will be less smoky but still balanced.
For a dairy-free finish, leave off the sour cream and cheese. To make the skillet gluten-free, check that the broth and any toppings are labeled gluten-free; the basic recipe contains no flour or other gluten-containing ingredient. The beans can be omitted, but add ½ cup (120 ml) extra broth or tomatoes if you want to keep a similarly generous amount of sauce.
Storage and Reheating
Refrigerate leftovers within 2 hours of cooking in a shallow, covered container. They keep for 3–4 days in the refrigerator. Reheat only the portion you need in a saucepan over medium-low heat, stirring and adding a splash of water or broth if the sauce has thickened. You can also microwave it in a covered, microwave-safe dish, stirring halfway through. Reheated leftovers should reach 165°F (74°C); check the center with a food thermometer.
For longer storage, freeze the cooled skillet in a sealed, freezer-safe container for up to 3 months for best quality. Thaw overnight in the refrigerator, then reheat to 165°F (74°C). Avoid leaving the cooked mince at room temperature for more than 2 hours, or more than 1 hour when the surrounding temperature is above 90°F (32°C).
Frequently Asked Questions
Can I make this recipe with frozen ground beef?
Thaw the beef in the refrigerator before cooking for the most even browning. If you cook it from frozen, use a safe method such as breaking it apart as it thaws in the skillet, allow extra time, and verify that all of the ground meat reaches 160°F (71°C).
How do I keep the beef from clumping?
Add it to a hot pan in an even layer and break it into small pieces as it cooks. Avoid stirring constantly at first; letting the meat sit briefly against the hot pan helps it brown. Use a wide skillet or brown in batches if needed.
Can I prepare the skillet ahead?
Yes. Cook the recipe fully, cool it promptly, and refrigerate it in a covered container within 2 hours. Reheat gently until it reaches 165°F (74°C), adding a little broth or water if needed.
What can I use instead of canned tomatoes?
Use about 1½ cups (360 ml) passata or crushed tomatoes. The texture will be smoother, so simmer until the sauce reaches your preferred thickness. If using fresh tomatoes, choose ripe ones and expect a less concentrated sauce; cook until they break down.
Is this recipe very spicy?
No. Cumin, smoked paprika, and oregano give it warmth and savory flavor without much heat. Add chili powder, cayenne, or fresh chili gradually if you prefer a hotter skillet.
Can I leave out the beans?
Yes. The skillet will be meatier and less filling, but it will still work. Add extra bell pepper or corn, or serve it over rice, potatoes, or another substantial base.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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