Cookwith

Name: California-Style Ground Beef Skillet with Summer Vegetables
Prep time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 lb ground beef (80/20 blend); 1/2 tsp kosher salt; 1/2 tsp freshly ground black pepper; 1 medium zucchini, diced; 1 yellow bell pepper, diced; 1 small red onion, finely chopped; 1 cup cherry tomatoes, halved; 2 cloves garlic, minced; 1/2 cup corn kernels (fresh or frozen); 1/2 tsp smoked paprika; 1/2 tsp dried oregano; 1/4 tsp chili flakes (optional); 2 tbsp olive oil; 2 tbsp fresh parsley, chopped; Juice of 1/2 lemon

California-Style Ground Beef Skillet with Summer Vegetables

SweetBanana8605

This California-style ground beef skillet is an effortless, vibrant dinner that celebrates summer’s best produce. The beef is seasoned simply and allowed to rest for maximum juiciness—a proven technique for flavor and tenderness. Bright bell peppers, sweet corn, and juicy cherry tomatoes bring bursts of color and freshness, while smoked paprika adds a kiss of warmth. Finished with a squeeze of lemon and fresh parsley, it’s a dish that’s as beautiful as it is delicious and perfect for a sunny California evening.

Ingredients

Instructions

In a medium bowl, toss the ground beef with 1/2 tsp kosher salt and let it rest for 10 minutes to season evenly.
Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the ground beef, breaking it apart with a spatula. Cook until browned and cooked through, about 5-7 minutes. Transfer beef to a plate and drain excess fat if needed.
Add the remaining tablespoon of olive oil to the skillet. Add red onion and bell pepper, and sauté for 2 minutes.
Add garlic, zucchini, and corn. Sauté until vegetables are just tender, about 4 minutes.
Return the browned beef to the skillet. Add smoked paprika, oregano, black pepper, and chili flakes if using. Toss to combine.
Add cherry tomatoes and cook for 2 minutes, just until they start to soften.
Turn off the heat. Squeeze lemon juice over the skillet mixture and sprinkle with chopped parsley.
Serve warm, straight from the skillet, with extra lemon wedges if desired.