Savory LifeRECIPES

Ground Beef and Olives Recipe (Easy 30-Minute Skillet)

Updated November 5, 2026

Total time
30 min
prep 10 min · cook 20 min
Serves
4
portions as written

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Ground Beef and Olives Recipe (Easy 30-Minute Skillet)

This ground beef and olives recipe is a quick, savory skillet dish that brings together seasoned ground beef with briny green or black olives in a rich, tomato-based sauce. It’s a versatile one-pan meal that works over pasta, rice, or mashed potatoes, and it comes together in about 30 minutes. The salty pop of olives cuts through the richness of the beef, making it a satisfying weeknight dinner that feels more complex than it is.

Ingredients

  • 1 tbsp (15 ml) olive oil
  • 1 lb (450 g) ground beef (85% lean)
  • 1 medium yellow onion, finely chopped (about 1 cup / 150 g)
  • 3 cloves garlic, minced
  • 1 tsp (2 g) smoked paprika
  • 1 tsp (2 g) ground cumin
  • 1/2 tsp (1 g) dried oregano
  • 1/4 tsp (0.5 g) black pepper
  • 1/2 tsp (3 g) salt, plus more to taste
  • 1 can (14.5 oz / 411 g) diced tomatoes, with their juices
  • 1/2 cup (120 ml) beef broth or water
  • 1 cup (150 g) pitted green olives (or black olives), halved or sliced
  • 2 tbsp (30 g) tomato paste
  • 1 tbsp (15 ml) red wine vinegar (optional)
  • Fresh parsley or cilantro, chopped, for garnish

Instructions

  1. Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until browned and no longer pink, about 5–7 minutes. The beef should reach a safe minimum internal temperature of 160°F (71°C) as verified with a food thermometer.
  2. Add the chopped onion and cook until softened, about 3 minutes. Stir in the garlic, smoked paprika, cumin, oregano, black pepper, and salt. Cook for 1 minute until fragrant.
  3. Stir in the tomato paste and cook for 1 minute, then add the diced tomatoes with their juices and the beef broth. Bring to a simmer.
  4. Reduce the heat to medium-low and let the mixture simmer uncovered for 10 minutes, stirring occasionally, until the sauce thickens slightly.
  5. Stir in the olives and red wine vinegar (if using). Cook for another 2–3 minutes until the olives are heated through. Taste and adjust seasoning with more salt or pepper if needed.
  6. Remove from heat and garnish with fresh parsley or cilantro. Serve hot.

Tips

  • Choose the right olives: Green olives (like Castelvetrano or Manzanilla) are milder and buttery, while black olives (like Kalamata) are more assertive. Use whichever you prefer, but make sure they are pitted to avoid a crunchy surprise.
  • Adjust the salt: Olives are salty, so go easy on the added salt until after the olives are in. Taste before adding more.
  • Make it ahead: This dish actually tastes even better the next day as the flavors meld. You can cook it fully, then refrigerate and reheat gently.
  • Don’t overcook the beef: Overcooking ground beef can make it dry and crumbly. Cook just until no longer pink, then let the sauce finish the job.

Serving Suggestions

Serve this ground beef and olives mixture over cooked rice, pasta, or creamy mashed potatoes. It also makes a great filling for tacos, stuffed bell peppers, or baked potatoes. A side of crusty bread to soak up the sauce is never a bad idea.

Variations

  • Add vegetables: Sauté diced bell peppers, zucchini, or mushrooms along with the onion for extra bulk and nutrition.
  • Spice it up: Add a pinch of red pepper flakes or a chopped jalapeño with the garlic for heat.
  • Greek-style: Swap the cumin for 1 teaspoon of dried mint and use Kalamata olives. Serve with feta cheese crumbled on top.
  • Use ground turkey or chicken: Substitute ground turkey or chicken for a leaner option. Cook to 165°F (74°C) safe minimum internal temperature.
  • Make it saucy: Add an extra 1/2 cup (120 ml) of beef broth and a tablespoon of flour (mixed with a little water) to create a thinner, gravy-like sauce.

Storage and Reheating

Refrigerate leftovers in an airtight container within 2 hours of cooking. The dish will keep for up to 4 days in the refrigerator. To reheat, warm it in a skillet over medium heat or in the microwave in 30-second bursts, stirring occasionally, until heated through to 165°F (74°C) for leftovers. You can also freeze this dish for up to 3 months in a freezer-safe container; thaw overnight in the fridge before reheating.

Frequently Asked Questions

Can I use olives with pits? Yes, but be sure to warn your diners. Pitted olives are safer and more convenient, so I recommend them for a quick meal.

What type of olives work best? It’s a matter of taste. Green olives are milder and hold their shape well; black olives are softer and more earthy. Kalamata olives add a tangy, wine-like flavor. Choose based on your preference.

Can I make this in a slow cooker? Yes. Brown the beef and onion first, then transfer everything to a slow cooker and cook on low for 4–6 hours or high for 2–3 hours. Add the olives in the last 30 minutes to keep them from turning mushy.

Is this dish gluten-free? As written, yes, as long as your beef broth and tomato paste are gluten-free. Check labels if you have celiac disease.

Can I use fresh tomatoes instead of canned? Absolutely. Use about 1 1/2 cups (about 3 medium tomatoes) chopped, and add a little extra broth since fresh tomatoes have less liquid.

What can I use instead of beef broth? Chicken broth, vegetable broth, or even water with a splash of soy sauce or Worcestershire sauce (if not gluten-free) will work. The flavor will change slightly, but it will still be delicious.

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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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