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Ground Beefs

Ground beefs with smoky spices and caramelized onions—sautéed until deeply browned for a hearty, umami-rich bite. This quick skillet method makes a budget-friendly filling for rice, pasta, or tacos.
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Prep Time 18 minutes
Cook Time 30 minutes
Total Time 48 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

Ground beef
  • 1 lb ground beef Lean ground beef works best for browning; adjust fat content to preference.
Onions and seasonings
  • 2 yellow onion Slice into thin half-moons so they caramelize evenly.
  • 1 tbsp olive oil Helps onions soften and start browning.
  • 2 clove garlic Use fresh for the most savory aroma.
  • 2 tsp smoked paprika Provides the smoky-spice flavor.
  • 1 tsp ground cumin Adds warm, earthy depth.
  • 1 tsp chili powder For mild heat and color.
  • 1 tsp kosher salt Season in stages and adjust to taste.
  • 0.5 tsp black pepper Add for gentle bite.
  • 2 tbsp tomato paste Boosts umami and helps flavor cling to the meat.
  • 0.5 cup beef broth A small splash keeps the skillet saucy and prevents drying.

Equipment

  • 1 cast iron skillet

Method
 

Sauté onions
  1. Heat a cast iron skillet over medium heat and add the olive oil. Add the sliced onion and cook for 8-12 minutes, stirring occasionally, until golden and caramelized with browned edges (visual cue: deep amber color).
Brown the ground beef
  1. Add the ground beef to the skillet and spread it into an even layer. Cook for 6-9 minutes, breaking it up as it browns, until no longer pink and deeply browned (visual cue: dark brown bits on the pan).
Season and develop flavor
  1. Stir in the garlic, smoked paprika, ground cumin, chili powder, salt, and black pepper. Cook for 30-60 seconds, stirring constantly, until fragrant (visual cue: spices darken slightly and smell toasted).
Add tomato paste and simmer
  1. Stir in the tomato paste and cook for 1-2 minutes to caramelize it. Pour in the beef broth and simmer for 5-8 minutes, stirring occasionally, until the juices reduce and lightly coat the meat (visual cue: glossy, thickened pan juices).
Taste and serve
  1. Taste and adjust seasoning with more salt and pepper if needed. Serve hot as a filling for rice, pasta, or tacos (visual cue: thick, hearty texture that holds together).

Notes

Prep ingredients ahead so browning stays focused and fast. Store leftovers in an airtight container in the refrigerator for up to 4 days; freeze in a sealed container for up to 3 months. For a lighter option, use 93% lean ground beef and increase the onion for similar texture with less fat.