Ground Beef and Vegetable Skillet with Oregano, Diced Tomatoes, and Egg Noodles

A warm, satisfying one-pan dinner where lean ground beef mingles with sweet bell peppers, tender zucchini, and juicy fresh tomatoes. Dried oregano and a whisper of black pepper bring the vegetables to life, and wide egg noodles soak up every bit of the light, tomatoey sauce. It's the kind of meal that feels like a hug without any fuss, and it all comes together in one skillet.

By TasteBuds

Recipe details

Yield
4 people
Prep time
20 minutes
Cook time
30 minutes
Total time
40 minutes

Ingredients

  • 8 oz Wide egg noodles
  • 1 lb Lean ground beef (90% lean or leaner)
  • 1 medium Yellow onion, diced
  • 1 large Red bell pepper, seeded and diced
  • 1 large Green bell pepper, seeded and diced
  • 1 medium Zucchini, halved lengthwise and sliced into half-moons
  • 3 cloves Garlic, minced
  • 1 lb Fresh tomatoes, diced (about 3 medium tomatoes)
  • 1½ tsp Dried oregano
  • ½ tsp Black pepper, freshly ground
  • 1 tbsp Olive oil
  • ½ cup Water
  • 2 tbsp Fresh parsley, chopped (optional, for garnish)

Instructions

  1. Bring a large pot of unsalted water to a boil for the 8 oz (225 g) wide egg noodles.
  2. While the water heats, dice 1 medium yellow onion.
  3. Seed and dice 1 large red bell pepper and 1 large green bell pepper.
  4. Halve 1 medium zucchini lengthwise and slice into half-moons.
  5. Mince 3 cloves garlic.
  6. Dice 1 lb (450 g) fresh tomatoes (about 3 medium tomatoes).
  7. Heat 1 tbsp (15 ml) olive oil in a large skillet over medium-high heat until it shimmers.
  8. Add 1 lb (450 g) lean ground beef to the skillet, breaking it apart with a wooden spoon. Cook until browned and no longer pink, about 6 minutes.
  9. While the beef cooks, add the 8 oz (225 g) wide egg noodles to the boiling water and cook according to package directions until tender. Drain in a colander and set aside.
  10. Add 1 medium yellow onion, diced to the browned beef. Stir and cook until the onion softens, about 4 minutes.
  11. Stir in 1 large red bell pepper, diced, 1 large green bell pepper, diced, and 1 medium zucchini, sliced. Cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes.
  12. Add 3 cloves garlic, minced, 1½ tsp (7.5 ml) dried oregano, and ½ tsp (2.5 ml) black pepper. Stir and cook until fragrant, about 1 minute.
  13. Stir in 1 lb (450 g) fresh tomatoes, diced and ½ cup (120 ml) water. Reduce the heat to medium-low, cover the skillet, and simmer until the tomatoes break down into a light sauce, about 8 minutes.
  14. Add the drained 8 oz (225 g) cooked egg noodles to the skillet. Toss everything together gently until the noodles are coated with the sauce and vegetables, about 2 minutes.
  15. Taste and adjust the black pepper if you like. Divide among bowls and sprinkle with 2 tbsp (30 ml) fresh parsley, chopped if using.