On those evenings when you walk through the door and your stomach is already complaining, this gluten-free ground beef skillet feels like an easy, satisfying hug. The kind of meal you can throw together without hunting down a dozen ingredients or spending hours cooking. I remember one night last week, juggling a phone call while trying to dice a bell pepper—the timer was ticking, and honestly, I might have chopped the onion a bit too roughly. But that rustic chunkiness actually made the texture more interesting. The aroma of cumin and smoked paprika filling the kitchen was enough to make me forget the chaos for a moment.
The skillet sizzled, the colors brightened, and the smell of garlic mingled with tomatoes made me pause just long enough to realize that sometimes the simplest meals turn out to be the most comforting. I served it over a bed of rice, but honestly, I didn’t have any tortillas on hand, so I just dug in with a spoon. No regrets.
- It’s straightforward and quick—sometimes simple is exactly what you need in the middle of the week.
- The blend of spices adds warmth, but it’s not overpowering, so everyone at the table can enjoy it.
- Gluten-free and hearty, making it a reliable choice for anyone avoiding gluten without sacrificing flavor.
- It’s flexible—if you want to get fancy, add a dash of hot sauce or a sprinkle of cheese, but it’s great as-is.
- It’s simple — and that’s kind of the point.
If you’re hesitant about diving into a new recipe on a busy night, this one’s forgiving and quick to come together. You won’t feel stuck staring at a list of complicated steps or ingredients you can’t find. Plus, leftovers reheat well, which is a bonus on days when cooking feels like too much.
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Gluten-Free Ground Beef Skillet
- Total Time: 30 minutes
- Yield: 4 1x
Description
A simple and flavorful gluten-free ground beef skillet recipe perfect for a quick and hearty meal.
Ingredients
1 pound ground beef
1 tablespoon olive oil
1 medium yellow onion, diced
2 cloves garlic, minced
1 medium red bell pepper, diced
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 (14.5 ounces) can diced tomatoes, undrained
1/2 cup beef broth (gluten-free)
1/4 cup chopped fresh cilantro
Instructions
Heat olive oil in a large skillet over medium heat.
Add diced onion and red bell pepper to the skillet and sauté for 5 minutes until softened.
Add minced garlic and cook for 1 minute until fragrant.
Add ground beef to the skillet and cook, breaking it apart with a spoon, until browned and cooked through, about 7 minutes.
Drain excess fat from the skillet if necessary.
Stir in ground cumin, smoked paprika, chili powder, salt, and black pepper. Cook for 1 minute to toast the spices.
Add diced tomatoes with their juice and beef broth to the skillet. Stir to combine.
Bring the mixture to a simmer and cook for 7 minutes until slightly thickened.
Remove from heat and stir in chopped fresh cilantro.
Serve warm as is or over rice or gluten-free tortillas.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
For equipment, just a good skillet is all you really need—nothing fancy. I usually like to serve this with some fresh cilantro on top and maybe a squeeze of lime if I have it around. Sometimes I swap the bell pepper for whatever veggies are left in the fridge—zucchini or mushrooms work fine, though I haven’t tested them all extensively. Also, adding a bit of black beans can stretch the meal a bit more if you’re feeding extra hungry folks.
FAQ:
Can I make this ahead of time? Absolutely, it keeps well in the fridge for a few days and reheats nicely.
Is it spicy? It’s mildly spiced—more warmth than heat, but you can always add chili flakes if you want more kick.
What do you recommend serving it with? Rice or gluten-free tortillas are my go-to, but it’s also great over quinoa or even on its own.
If you’re craving something quick, nourishing, and gluten-free, this ground beef skillet is worth a try. Dive in and see how easy dinner can be.