DESCRIPTION
If you like comforting one-pan meals, you’ll love my Beef Noodle Skillet. It’s homey, hearty, and delicious—perfect for the whole family on any night of the week!
Ingredients
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- 1 Tbsp. olive oil
- 1 lb. ground beef
- 1 onion, diced
- 2 cloves garlic, minced
- 3/4 tsp. salt, plus more to taste
- 3/4 tsp. pepper, plus more to taste
- 3 cups bite-sized broccoli florets
- 8 oz. egg noodles
- 1 3/4 cups low-sodium beef stock
- 1 (14.5-oz.) can diced tomatoes
- 3/4 cup heavy whipping cream
- 1 1/2 tsp. Worcestershire sauce
- 1 tsp. chili powder
- 1/4 tsp. crushed red pepper flakes*
- 1 cup shredded Cheddar, Monterey Jack, or a Cheddar-Jack cheese blend
- 1 green onion, sliced
Instructions
- In a very large skillet, heat the oil over medium heat.
- Add the beef and, using a spatula, press the beef into an even, flat layer in the pan. Let cook untouched for 4 minutes.
- Stir in the onion, garlic, salt, and pepper, breaking up the meat. Continue cooking, stirring occasionally, until the meat is cooked through and the onion is tender, 5 to 6 minutes.
- Stir in the broccoli, noodles, stock, tomatoes, cream, chili powder, and red pepper flakes. Bring to a boil over high heat. Reduce to a simmer, cover, and cook until the liquid is saucy but not soupy and the noodles and broccoli are tender, about 10 minutes.
- Remove from the heat. Sprinkle on the cheese. Cover and let stand until the cheese melts, about 2 minutes.
- Sprinkle with the green onion and serve.
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Notes
*If you don’t want to use the red pepper flakes because they have a bit of heat, use 1/4 to 1/2 teaspoon of smoked paprika instead.