30-Minute Ground Beef and Mushroom Skillet with Spinach
A hearty one-pan dinner featuring ground beef, caramelized onions, and baby bella mushrooms finished with fresh spinach. The onions are quickly caramelized to develop deep flavor, while the mushrooms add earthy richness to the savory beef base. Perfect for busy weeknights when you want a satisfying, protein-packed meal that comes together in just 30 minutes. This versatile skillet can be served over rice, with crusty bread, or alongside roasted vegetables.
Ingredients
Instructions
- 1
Heat avocado oil in large skillet over medium-high heat
- 2
Add diced onion and sprinkle with sea salt, cover and cook stirring occasionally until onion begins to brown
- 3
Stir in chopped mushrooms and garlic, continue cooking until mushrooms soften and turn brown
- 4
Move vegetables to one side and add ground beef, allow to brown then break into chunks and mix
- 5
Continue cooking and stirring until ground beef is cooked through with no pink remaining
- 6
Add oregano, spinach, and sea salt, stir well and cover
- 7
Cook until spinach has wilted
- 8
Taste and adjust seasoning with more salt or liquid aminos as desired
- 9
Serve with choice of side dishes
Tips
Move vegetables to one side of the pan when adding beef to avoid overcrowding and ensure proper browning.
Don't skip covering the onions - this helps them caramelize quickly while retaining moisture.
Add a splash of liquid aminos or soy sauce at the end for extra umami depth.
Good to Know
Store covered in refrigerator for up to 3 days
Can prep vegetables up to 1 day ahead
Serve over rice, pasta, or with crusty bread
Common Mistakes
Don't skip browning the beef properly to avoid a greasy texture
Add spinach at the end to prevent overcooking and maintain vibrant color
Substitutions
FAQ
Can I use frozen spinach instead of fresh?
Yes, use about 3 ounces frozen spinach, thawed and drained well. Add it with the oregano and cook until heated through.
What if I don't have baby bella mushrooms?
Any mushroom variety works - white button, cremini, or portobello all substitute well. Adjust cooking time based on size.
How long will this keep in the refrigerator?
Store covered for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of broth if needed.