Ground Beef Recipe

Preheat and prepare pan

Place a large skillet or sauté pan over medium-high heat. Add 1 tablespoon vegetable oil and let it heat until shimmering (about 30–45 seconds).

Add beef

Add 1 lb ground beef to the hot pan in one even layer. Let it sit undisturbed for 45–60 seconds to develop a light sear.

Break up and season

Use a spatula to break the beef into pieces. Continue to cook, breaking larger chunks into smaller crumbles, until most of the pink is gone (about 4–6 minutes). Sprinkle 1 tsp salt, 1 tsp black pepper, 1 tsp onion powder, and 1 tsp garlic powder over the meat and stir to combine.

Cook through and drain (if desired)

Cook until beef is fully browned and reaches an internal temperature of 160°F (about 2–3 more minutes). If excess fat is present and you prefer leaner meat, carefully tilt the pan and spoon out fat or drain beef in a fine-mesh sieve lined with paper towel.

Finish and rest

Taste and adjust seasoning as needed. Remove from heat and transfer to a bowl or keep in the pan for immediate use.

Sauté aromatics (if using)

If using onion and fresh garlic, heat the pan with the oil over medium heat and add 1/2 cup finely diced yellow onion. Sauté 3–4 minutes until softened, then add 1 tsp minced garlic and cook 30–45 seconds until fragrant.

Brown beef with aromatics

Add the ground beef to the pan with softened onions and continue as above: let meat sear briefly, then break up and brown until no pink remains (about 6–8 minutes total).

Add concentrated flavors

When beef is mostly browned, stir in 1 tablespoon tomato paste and cook 1 minute to caramelize. Add 1 tablespoon Worcestershire sauce, 1/2 teaspoon chili powder, and 1/2 teaspoon dried oregano; stir to combine and cook 1–2 more minutes so flavors meld.

Garnish and serve

Remove from heat, taste and adjust salt and pepper. Stir in 1 tablespoon chopped fresh parsley if desired. Use immediately in tacos, pasta sauce, rice bowls, or let cool and refrigerate for up to 3–4 days.