Budget Ground Beef Zucchini Sweet Potato Skillet
This nutrient-dense, one-pan skillet combines savory ground beef with the earthy sweetness of sweet potatoes and fresh zucchini. Designed for busy weeknights, this economical meal uses a quick braising technique to achieve fork-tender vegetables while maintaining their structural integrity. It is a hearty, balanced dish that maximizes flavor through a beautiful Maillard sear on the beef, all while minimizing cleanup in your kitchen.
- Prep Time: 15
- Cook Time: 20
- Total Time: 35
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop Braising
- Cuisine: American
- Diet: Halal
Ingredients
1 lb Ground Beef (85/15 lean)
1 large Sweet Potato, peeled and diced (1/2 inch)
2 medium Zucchini, diced (1 inch)
1/2 medium Yellow Onion, finely diced
1 tsp Garlic Powder
1/4 cup Beef Broth (alcohol-free)
Sea salt and black pepper to taste
Instructions
Heat a large, heavy-bottomed skillet over medium-high heat.
Add ground beef and onion to the pan, breaking the meat into crumbles.
Sear until the beef is deeply browned and the onions are softened.
Drain excess grease, leaving about one tablespoon in the pan.
Add the diced sweet potatoes and toss to coat in the rendered fat.
Pour in the beef broth and immediately cover the skillet with a lid.
Cook for 8-10 minutes until the sweet potatoes are mostly tender.
Stir in the zucchini and garlic powder, seasoning with salt and pepper.
Cover again and cook for 3-5 minutes until zucchini is tender but not mushy.
Remove from heat and serve hot.
Notes
Use a stainless steel or cast-iron skillet for the best crust. Ensure beef broth is alcohol-free. Store leftovers in an airtight container for up to 3 days in the refrigerator.
Find it online: https://kindeat.com/budget-ground-beef-zucchini-sweet-potato/