Spicy Beef and Olive Skillet is a bold 30-minute dinner built on browned ground beef, tomatoes, green chilies, and sliced olives. Smoked paprika and chili powder bring the warmth while the olives add a briny, savory punch. Everything cooks in one pan and comes together fast – a simple, satisfying skillet for busy nights.
Craving a dinner that’s big on flavor but short on time? Look no further! This Spicy Beef and Olive Skillet is your new weeknight hero. We’re talking tender, browned beef mingling with a zesty mix of tomatoes, onions, and briny olives, all kicked up a notch with a trio of spices and fresh green chilies. It’s a one-pan wonder that delivers a satisfying, savory punch with every single bite. Let’s get cooking!
Ingredients
• 1 pound / 450g (15.9 oz) ground beef
• 1 cup / 150g (5.3 oz) diced tomato
• 4 green chilies, finely chopped
• 1 medium onion, chopped
• 1 cup / 150g (5.3 oz) sliced olives
• 1/2 Tablespoon / 4g (0.14 oz) garlic powder
• 1 Tablespoon / 8g (0.28 oz) chili powder
• 1/2 Tablespoon / 4g (0.14 oz) smoked paprika
• Salt and pepper, to taste
Instructions
1. Method
2. In a large wok or skillet over medium-high heat, cook the ground beef, breaking it apart, until it is browned. Drain any excess fat and set the beef aside.
3. In the same pan, sauté the chopped onion, tomato, and sliced olives until the onion is soft and the tomato begins to break down.
4. Stir in the finely chopped green chilies, garlic powder, chili powder, and smoked paprika. Season with salt and pepper to taste.
5. Return the browned beef to the pan, mixing it thoroughly with the vegetable and spice mixture.
6. Cook for an additional 3-5 minutes, allowing all the flavors to meld together. Serve hot.
Nutritional Information
• Nutritional Values
• Serves: 2
• Calories: 401
• Calories from Fat: 30%
• Carbs: 60.8g
Pro Tips
• For a richer flavor, use ground chuck (80/20) and be sure to drain the excess grease well before adding the other .
• Control the heat by de-seeding the green chilies for a milder dish, or use a spicier pepper like serrano for an extra kick.
• Serve this versatile skillet over rice, with tortillas, or in lettuce cups for a delicious low-carb option.
• A squeeze of fresh lime juice just before serving will brighten up all the savory flavors.
FAQ
Q: How can I make this beef skillet less spicy
A: To reduce the heat in this spicy beef and olive skillet, simply remove the seeds from the green chilies before chopping them. This will provide a milder flavor while still keeping the dish delicious.
Q: What can I serve with this spicy beef recipe
A: This versatile skillet is great served over rice, with warm tortillas, or in lettuce cups for a tasty low-carb option. A squeeze of fresh lime juice just before serving also brightens all the flavors.
Q: Can I use a different type of ground beef
A: Absolutely. For a richer flavor, we recommend using ground chuck (80/20). Just be sure to drain the excess grease well after browning the meat before you add the other ingredients.
Q: How do I store leftovers for this one-pan dinner
A: Store any leftover spicy beef and olive skillet in an airtight container in the refrigerator for up to 3-4 days. Reheat it in a skillet over medium heat or in the microwave until warmed through.
Pro Tips
- Use ground chuck (80/20) for the richest flavor, and drain the excess grease well before adding the vegetables so the skillet does not turn oily.
- Control the heat by de-seeding the green chilies for a milder dish, or swap in serrano peppers when you want an extra kick.
- Saute the onion, tomato, and olives until the tomato begins to break down – that little bit of jammy concentration is what ties the skillet together.
- A squeeze of fresh lime juice just before serving brightens all the savory flavors.
- Leftovers keep in the fridge for up to 3 days and reheat well in a covered skillet; the flavors deepen overnight.
Frequently Asked Questions
How spicy is this skillet?
That is up to you. De-seeding the green chilies keeps it mild, while leaving the seeds in or swapping serrano peppers for the chilies turns up the heat considerably.
Can I make spicy beef and olive skillet ahead?
Yes. Cook it fully and refrigerate for up to 3 days. Reheat it in a skillet over medium heat and add the fresh lime squeeze only right before serving.
Is this dish keto-friendly?
The core of the dish – ground beef, olives, tomatoes, chilies, and spices – is built from low-carb ingredients with no flour or sugar involved, so it fits a keto plate easily.
What ground beef works best?
Ground chuck (80/20) gives the richest flavor. Brown it well, break it apart as it cooks, and drain the excess fat before building the rest of the skillet.
Recipe card below.
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Spicy Beef and Olive Skillet
Ingredients
Method
- Method
- In a large wok or skillet over medium-high heat, cook the ground beef, breaking it apart, until it is browned.
- Drain any excess fat and set the beef aside.
- In the same pan, sauté the chopped onion, tomato, and sliced olives until the onion is soft and the tomato begins to break down.
- Stir in the finely chopped green chilies, garlic powder, chili powder, and smoked paprika.
- Season with salt and pepper to taste.
- Return the browned beef to the pan, mixing it thoroughly with the vegetable and spice mixture.
- Cook for an additional 3-5 minutes, allowing all the flavors to meld together.
- Serve hot.
