canned ground beef - Physics Zone

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 4 servings
Difficulty: Easy

Ingredients

1 (12-ounce) can ground beef, drained if necessary
2 medium potatoes, diced into small cubes
1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
1 cup frozen mixed vegetables
1 teaspoon paprika
1 teaspoon Italian seasoning
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon black pepper
½ teaspoon salt (adjust to taste, as canned beef may already be seasoned)

½ cup beef broth
1 tablespoon tomato paste
1 cup shredded cheddar cheese
2 tablespoons chopped fresh parsley

Optional Add-Ins

Diced bell peppers
Sliced mushrooms
Corn kernels
Green beans
Jalapeños
Worcestershire sauce
Red pepper flakes
Sour cream for serving

Equipment Needed

Large skillet
Cutting board
Sharp knife
Wooden spoon
Measuring cups and spoons

Instructions

Step 1: Cook the Potatoes

Heat the olive oil in a large skillet over medium heat. Add the diced potatoes and cook for about 10–12 minutes, stirring occasionally, until they begin to brown and become tender.

Step 2: Sauté the Aromatics

Add the diced onion to the skillet and cook for 3–4 minutes until softened. Stir in the minced garlic and cook for another minute until fragrant.

Step 3: Add the Canned Ground Beef

Break the canned ground beef into bite-sized pieces and stir it into the skillet. Cook for 4–5 minutes until heated through and lightly browned around the edges.

Step 4: Season the Mixture

Sprinkle in the paprika, Italian seasoning, garlic powder, onion powder, black pepper, and salt. Stir well so the seasonings coat all the ingredients evenly.

Step 5: Add Vegetables

Mix in the frozen mixed vegetables and cook for about 4 minutes until heated through.

Step 6: Create the Sauce

Whisk together the beef broth and tomato paste until smooth, then pour the mixture into the skillet. Stir gently and let everything simmer for 5 minutes, allowing the flavors to blend and the sauce to slightly thicken.

Step 7: Add the Cheese

Sprinkle the shredded cheddar cheese evenly over the top. Cover the skillet with a lid and cook for 2–3 minutes until the cheese has melted completely.

Step 8: Garnish and Serve

Remove the skillet from the heat and garnish with freshly chopped parsley. Serve immediately while hot.

Recipe Tips

Taste the canned beef before adding extra salt, as sodium levels vary by brand.

Dice the potatoes into small, even pieces so they cook evenly.
Add a splash of Worcestershire sauce for deeper savory flavor.
Freshly grated cheese melts more smoothly than pre-shredded cheese.
If the mixture becomes too thick, add a little more beef broth.

Delicious Variations

Tex-Mex Version

Add taco seasoning, black beans, corn, diced tomatoes, and pepper jack cheese. Top with cilantro and avocado.

Mushroom Swiss

Replace cheddar with Swiss cheese and stir in sautéed mushrooms for a rich, earthy flavor.

Italian Style

Add marinara sauce, Italian herbs, mozzarella cheese, and grated Parmesan. Serve with garlic bread.

Spicy Southwest

Mix in diced jalapeños, smoked paprika, chili powder, and top with Monterey Jack cheese.

Low-Carb Option

Replace the potatoes with cauliflower florets or diced zucchini for a lighter meal.

Serving Suggestions

This hearty skillet meal pairs well with:

Buttered dinner rolls
Garlic bread
Steamed rice
Mashed potatoes
Green salad
Roasted broccoli
Coleslaw
Pickles for a tangy contrast

Storage Instructions

Allow leftovers to cool completely before storing in an airtight container.

Refrigerator: Up to 4 days.
Freezer: Up to 3 months.

Label the container with the date for easy meal planning.

Reheating Instructions

Microwave

Heat individual portions on high for 1–2 minutes, stirring halfway through.

Stovetop

Warm in a skillet over medium-low heat for 5–7 minutes. Add a splash of beef broth if needed to keep the mixture moist.

Oven

Transfer to an oven-safe dish, cover with foil, and bake at 350°F (175°C) for about 15–20 minutes, or until heated through.

Common Mistakes to Avoid

Adding too much salt before tasting the canned beef.
Overcooking the potatoes until they become mushy.
Skipping the tomato paste, which adds depth and richness.
Cooking over excessively high heat, which may dry out the beef.
Forgetting to stir occasionally while simmering.

Frequently Asked Questions

Is canned ground beef already cooked?

Yes. Most canned ground beef is fully cooked and only needs to be heated before serving.

Can I substitute fresh ground beef?

Absolutely. Brown about 1 pound of fresh ground beef, drain the excess fat, and continue with the recipe as directed.

What vegetables work best?

Mixed vegetables, peas, carrots, corn, bell peppers, spinach, zucchini, mushrooms, and green beans all work well.

Can I make this recipe ahead of time?

Yes. Prepare the skillet meal, cool it completely, and refrigerate or freeze it for quick future meals.

Is canned ground beef suitable for emergency food storage?

Yes. Properly stored canned ground beef has a long shelf life, making it an excellent pantry staple for emergency preparedness and convenient everyday cooking.

Nutrition Information (Per Serving)

Calories: 395
Protein: 25g
Carbohydrates: 23g
Fat: 22g
Saturated Fat: 8g
Cholesterol: 80mg
Sodium: 720mg
Fiber: 3g
Sugar: 4g
Calcium: 180mg
Iron: 3mg
Potassium: 640mg
Vitamin A: 25% DV
Vitamin C: 20% DV