30-minute Italian Ground Beef Skillet
What I love about 30-minute Italian Ground Beef Skillet
What do I love about this 30-minute Italian Ground Beef Skillet? Well, the first thing is that it only takes 30 minutes to make from start to finish! It’s a quick and easy recipe for those busy week days when it seems like you have no time or energy at all. I also love that it checks all the boxes. You get both good protein and hearty vegetables.
Diced butternut squash, fresh kale and fire roasted tomatoes give this skillet all the pretty colours and also give YOU the many vitamins and minerals that you need. Topped with mozzarella cheese and broiled to perfection, it is absolutely delicious. It’s definitely one of our go-to dinners to make on any given day during fall or winter.
Recipe Notes
A few things to keep in mind:
- Onion – I recommend using white or yellow onion for this recipe. Red onion or shallots could work too if that’s what you have.
- Squash – I love using butternut squash for this recipe, but acorn or delicata squash could work as well!
- Beef – If you can find organic ground beef, I would say definitely go for that. Not only does it have a more bold flavour profile, but conventional beef are typically fed a GMO grain diet and given antibiotics which comes with its drawbacks.
- Canned tomatoes – You want to look for “fire roasted, diced tomatoes” at the store. It should be with the other canned tomatoes. They just have a bit more flavour and intensity than raw, canned tomatoes.
- Kale – Organic is best when it comes to leafy greens too! They’re highly sprayed with pesticides. I used a curly green kale for this recipe, but black kale would work as well.
How to make it
Step 1: Sauté onion, squash and garlic.
Add olive or avocado oil to an oven safe skillet and cook the onion, squash and garlic over low-medium heat until softened, about 8-10 minutes.
Step 2: Add the ground beef and spices.
Push the onions, squash and garlic to one side of the pan and add the ground beef. Cook the beef, breaking it down into small pieces as it cooks. Mix the cooked beef in with the squash mixture and add the spices: oregano, red pepper flakes, salt and pepper.
Step 3: Add the tomatoes and kale.
Add the fire roasted, diced tomatoes and the kale to the same skillet and cover with the lid to bring to a simmer. Remove the lid and push the kale into the tomatoes to help them cook faster. Continue to cook, stirring every couple minutes, until the kale is wilted and liquid from tomatoes has been reduced slightly.
Step 4: Add the cheese.
Sprinkle shredded mozzarella cheese all over on top and broil in the oven on HIGH broil for 5 minutes or until the cheese is completely melted and starting to brown on top. (Watch it closely as broil can burn fast)! Serve hot and enjoy!
FAQ:
If your skillet can’t go under the broiler, consider transferring the mixture to a baking dish. Then go on to add the cheese and broil. Alternatively, sprinkle shredded cheese on top, cover with a lid, and let it melt over low heat.
The recipe calls for curly green kale, but black kale varieties are also fine. If you’re out of kale, try spinach or Swiss chard, but add them closer to the end, as they cook faster.
Yes. You can swap it with acorn or delicata squash. Sweet potatoes or diced carrots could also work, though they may change the flavour and cook time slightly.
Yes! Consider reducing carbs by swapping butternut squash for lower‑carb veggies like cauliflower or zucchini.
Yes! Simply substitute the ground beef with plant‑based crumbles or cooked lentils.
Very mildly. Red pepper flakes are included for a gentle heat, but if you want to play it safe simply omit the red pepper flakes. For more kick, increase the amount of red pepper flakes.
Yes! I recommend freezing in portions using freezer-safe containers. Then, thaw overnight in the fridge before reheating.
30-Minute Italian Ground Beef Skillet
Equipment
- 1 Oven-safe skillet
Ingredients
- 1 tbsp ghee, for cooking
- 1 white or yellow onion, diced
- 2 cups peeled and diced butternut squash
- 2 cloves garlic, minced
- 600g organic ground beef
- 2 tsp dried oregano
- 1 1/2 tsp sea salt
- 1/2 tsp red pepper flakes
- 1/2 tsp black pepper
- 398 ml can fire roasted diced tomatoes
- 2 cups packed curly green kale, roughly chopped
- 2 cups shredded mozzarella cheese
Instructions
- Add ghee to a large oven-safe skillet or cast iron pan and sauté the onion and butternut squash over low-medium heat until softened, about 10 minutes.
- Add the garlic and cook until fragrant.
- Push the onions and squash to one side of the pan and add the ground beef. Cook, breaking it up to crumble the meat until it's nearly fully cooked. Add the oregano, salt, red pepper flakes and pepper and stir everything to combine.
- Add the tomatoes and bring them to a simmer. Then, add the chopped kale. Cook, stirring occasionally until kale has wilted slightly.
- Top the skillet with shredded mozzarella cheese.
- Turn the oven to HIGH broil and broil the skillet for 5 minutes or until cheese is slightly browned. (Do set a timer. Broil can be intense)!
- Enjoy hot!
