AI-generated serving inspiration; not a photograph of a tested recipe.
Small potato cubes are the key to keeping this skillet within weeknight timing. Brown the beef first, then let the covered pan steam the potatoes in the tomato broth before adding the faster-cooking frozen vegetables.
An original demonstration recipe, not independently kitchen-tested. Images are AI-generated serving inspiration, not photographs of tested recipes. Our editorial approach.
Why you’ll love this recipe
Meat, starch, and vegetables share one skillet.
Canned tomatoes make a quick sauce.
Ingredient notes
Choose a frozen mixture without sauce or added seasoning.
The potato cubes need to be small for the listed timing.
Equipment you’ll need
Large deep skillet with lid
Wooden spoon
Instant-read thermometer
Helpful cooking tips
Stir once during the covered simmer to prevent sticking.
Add a splash of water if the skillet looks dry before potatoes soften.
Make it your own
Variations
Sprinkle with cheddar after cooking and cover briefly to melt.
Substitutions
Use ground turkey, cooking it to 165°F / 74°C.
What to serve with it
Serve in shallow bowls with bread if desired.
Storage, freezing & reheating
In the refrigerator
Divide leftovers into shallow containers and refrigerate within 2 hours (within 1 hour if above 90°F / 32°C). Keep at 40°F / 4°C or colder and use within 3–4 days.
In the freezer
Freeze cooled portions in sealed freezer containers for up to 2 months for best quality. Thaw overnight in the refrigerator.
To reheat
Reheat a single portion in the microwave, loosely covered, stirring or turning halfway through. Heat to 165°F / 74°C throughout; add a spoonful of water if needed.
Frequently asked questions
Can I use cooked potatoes?
Yes. Add cooked diced potatoes with the frozen vegetables and heat the entire mixture to 165°F / 74°C; reduce the broth if the sauce seems too thin.
Let’s get cooking
Beef and Vegetable Skillet
Ground beef, potatoes, and mixed vegetables in a lightly seasoned tomato sauce.
Prep time
15 min
Cook time
30 min
Total time
45 min
Servings
4
Difficulty
Easy
Cuisine
American home cooking
Original demonstration recipe, developed with AI assistance and not independently kitchen-tested.
Equipment
Large deep skillet with lid · Wooden spoon · Instant-read thermometer
Ingredients
US customary measurements. Check off ingredients as you go.
Step-by-step instructions
Cook beef and onion in a large skillet over medium-high heat, breaking meat apart, for 7–8 minutes until beef reaches 160°F / 71°C. Drain excess fat.
Add potatoes, tomatoes, broth, paprika, garlic powder, salt, and pepper. Bring to a simmer.
Cover, reduce heat to medium-low, and cook 12–15 minutes until potatoes are nearly tender.
Stir in frozen vegetables. Cover and cook 5 minutes more until potatoes are tender and vegetables are steaming hot.
Uncover briefly to thicken the sauce if needed, then serve.
Cook’s notes
Stir once during the covered simmer to prevent sticking.
Add a splash of water if the skillet looks dry before potatoes soften.
Store: Divide leftovers into shallow containers and refrigerate within 2 hours (within 1 hour if above 90°F / 32°C). Keep at 40°F / 4°C or colder and use within 3–4 days.
Reheat: Reheat a single portion in the microwave, loosely covered, stirring or turning halfway through. Heat to 165°F / 74°C throughout; add a spoonful of water if needed.
The Everyday Table · https://theeverydaytable.xyz/recipes/beef-and-vegetable-skillet.php
A reliable food thermometer takes the guesswork out of cooking. Choose sturdy measuring cups and lidded, shallow containers for leftovers. Use the pan size listed in the recipe for the best fit.
