Ground Beef and Vegetable Skillet

Name: Ground Beef and Vegetable Skillet (Diabetic-Friendly)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb ground beef; 2 medium zucchini; 3 mini bell peppers, assorted colors; 1/2 medium yellow onion; 1 (15 oz) can black beans; 2 tbsp olive oil; 1 tbsp garlic powder; 1 tbsp onion powder; 2 tsp paprika; 1 tsp black pepper; 1/2 tsp salt; 2 packets Sazón Goya seasoning; 1/4 cup shredded Parmesan cheese, for topping

This one-pan ground beef and vegetable skillet combines seasoned ground beef with bell peppers, zucchini, and black beans for a diabetic-friendly dinner that's ready in under 30 minutes with minimal cleanup.

🌍American 🏷️Skillet meal 🏷️Ground beef 🏷️Zucchini 🏷️Bell pepper Black beans

🏷️

🏷️One-pan

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Total

30 min

Servings

4

Difficulty

Easy

Est. Cost

$25–$41

Recipe Source

View original recipe

From TikTok · by cooking_with_payasa

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Ingredients

1 lb ground beef
2 medium zucchini
3 mini bell peppers, assorted colors
1/2 medium yellow onion
1 (15 oz) can black beans
2 tbsp olive oil
1 tbsp garlic powder
1 tbsp onion powder
2 tsp paprika
1 tsp black pepper
1/2 tsp salt
2 packets Sazón Goya seasoning
1/4 cup shredded Parmesan cheese, for toppingoptional

13 Ingredients

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Instructions

1
Chop the zucchini, bell peppers, and onion.
2
In a large skillet over medium-high heat, add the ground beef and cook, breaking it up with a spatula, until browned.
3
Drain the excess fat from the cooked beef.
4
Season the beef with garlic powder, onion powder, 1 tsp of paprika, 1/2 tsp of black pepper, and one packet of Sazón seasoning.
5
Stir in the can of rinsed and drained black beans. Mix well, then remove the beef and bean mixture from the skillet and set aside.
6
In the same skillet, add olive oil. Once hot, add the chopped bell peppers, zucchini, and onion.
7
Sauté the vegetables until they begin to soften. Season with the second packet of Sazón seasoning, salt, the remaining 1/2 tsp black pepper, and the remaining 1 tsp paprika.
8
Return the cooked beef and bean mixture to the skillet with the vegetables.
9
Stir everything together until well combined and heated through.
10
Serve in a bowl and top with shredded Parmesan cheese.

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Tips & Notes

Pro tips

Brown the ground beef in batches if your skillet is crowded to ensure proper browning and avoid steaming; work in two batches if using a standard 10–12-inch pan.
Add vegetables after the meat is fully cooked and fat is partially rendered; this prevents them from releasing excess moisture and keeps them tender-crisp.
Toast the dried seasonings (garlic powder, onion powder, paprika) in the hot oil for 30 seconds before adding meat to deepen their flavor.
Drain canned black beans and rinse them to reduce sodium and prevent the skillet from becoming too liquid; add them in the last 2–3 minutes of cooking to heat through gently.

Substitutions

Ground beef → ground turkey or ground chicken (leaner alternative; reduce cooking time slightly)
Bell peppers → poblano peppers or seeded jalapeños (for mild heat and slightly different flavor profile)
Black beans → kidney beans or pinto beans (similar texture and carbohydrate profile)
Olive oil → avocado oil or ghee (higher smoke point for browning at higher heat)

Storage & make-ahead

Cool completely and store in an airtight container in the refrigerator for up to 3 days; reheat in a skillet over medium heat or microwave at 50% power, stirring halfway through.

Common Questions

Can I make this recipe ahead of time?

Yes. Prepare the skillet, cool completely, and refrigerate in an airtight container for up to 3 days. Reheat in a skillet over medium heat until warmed through, or microwave on 50% power, stirring occasionally.

What can I substitute for ground beef?

Ground turkey or ground chicken work well as leaner alternatives. Ground lamb or Italian sausage will add more flavor depth. Adjust cooking time slightly based on the meat chosen.

Is this recipe suitable for meal prep?

Yes. Divide into individual containers after cooling and refrigerate for up to 3 days, or freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Can I use fresh garlic and onion instead of powder?

Yes. Use 3–4 minced garlic cloves and 1/2 cup diced onion. Add them with the ground beef to cook out their raw flavor, adjusting the timing as needed.

How do I know when the ground beef is cooked through?

The meat should be no longer pink and reach an internal temperature of 160°F (71°C). Break it into small pieces as it cooks and stir frequently for even browning.