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Beef Veggie Skillet

A plant forward, delicious way to enjoy beef in a quick and easy recipe perfect for lunch or dinner.
Prep Time5 mins
Cook Time20 mins
Course: Entree, Gluten Free, Skillet Meal
Cuisine: Gluten Free
Keyword: healthy ground beef recipe
Servings: 4
Author: Jenna Braddock


  • Skillet


  • 1 pound lean ground beef
  • 2 garlic cloves minced
  • 8 oz mushrooms (recommend a variety containing portobello and shiitake)
  • 1 large yellow pepper, diced
  • 1 large red pepper, diced
  • 1 14.5 ounce can fired roasted crushed tomatoes
  • 1 teaspoon Kosher salt
  • ½ teaspoon fresh ground black pepper
  • 1-2 pinches red pepper flakes (more if desired)
  • 2 10 ounce bags frozen spiralized vegetables or spaghetti squash (butternut squash or zucchini work well)
  • ½ cup chopped walnuts (optional)
  • grated Parmesan cheese (optional)


  • Heat a medium skillet over medium heat.
  • Add the beef and cook thoroughly, breaking it up into crumbles with a spoon or spatula as you go. Remove cooked beef from the pan and set aside on a plate or bowl. *Ground Beef should be cooked to an internal temperature of 160F.
  • If there is a significant amount of grease in the pan, carefully wipe some out with a paper towel. Leave a small amount to saute the vegetables in. Add the garlic to the hot skillet and saute for 1 minute, until fragrant. Add the mushrooms and peppers and cook, stirring frequently for about 3-4 minutes until crisp tender. 
  • Pour in the can of crushed tomatoes and season with the salt and pepper. Stir and bring to a gentle boil. Then reduce heat and simmer sauce for 3-5 minutes. 
  • Meanwhile, heat frozen vegetables according to package directions. 
  • Turn off the heat under the skillet and fold in cooked beef crumbles, basil, and red pepper flakes. Season more if desired. 
  • Layer hot spiralized vegetables into 4 large bowls. Top with a fourth of the tomato beef mixture. Sprinkle each with 2 tablespoons of walnuts and parmesan cheese if using. Enjoy!