Hamburger Skillet with Ground Beef and Vegetables
By Marie Powell
Yields: 6-8 servings
Prep Time: 15 minutes
Cook Time: 30 minutes
This hamburger skillet recipe will almost always guarantee leftovers later in the week. Depending on my mood or what I have in the fridge, I often add a new flavor like salsa or barbecue sauce to my bowl, but one of my roommates always added ranch dressing to the leftovers and tossed it cold over salad. When it comes to the endless search for delicious and healthy meals, my priorities are simplicity and adaptability, and this hamburger skillet obviously fits the bill. It’s one of my most tried-and-true “mom meals” to this day. While this dish is simmering away to cook the rice, I usually make a quick tossed salad to complete my meal.
- 1 lb. lean ground beef
- 1 medium onion, chopped
- 1 green bell pepper, chopped
- 1 stalk celery, chopped
- 1 teaspoon garlic powder
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- 1 cup brown rice, uncooked
- 1 can (15 oz.) beans, drained, such as pinto or kidney
- 1 can sweet corn (or thawed from frozen)
- 1 can (8 oz.) tomato sauce or diced tomatoes
- 2 cups water or broth
- Cutting board
- Chef Knife (KaTom recommends: 8.5-inch chef knife by Tovolo)
- Large skillet (Browse our full selection of Lodge cast iron skillets)
- Use a large, deep-sided skillet or electric skillet.
- Sautee chopped onion, pepper, and celery in small amount of oil for around 3 minutes, or until it begins to soften.
- Add ground beef. Continue to cook until beef is cooked and onion mixture is soft.
- Drain off excess fat, if needed.
- Add remaining ingredients. Simmer on medium-low until rice is tender and all is hot, about 20-25 minutes.
- For larger versions of this recipe: After browning the ground beef, combine all ingredients in a large casserole pan. Then cover and bake at 350 until rice is cooked, around 30 minutes.