This low carb 3-ingredient ground beef and tomato skillet is my modern spin on the kind of “poor man supper” my dad grew up eating every single week. It’s the definition of pantry cooking: just ground beef, onions, and canned tomatoes simmered together until you get a rich, savory, chunky sauce that tastes like it cooked all day. If you’re juggling work, kids, or just a busy schedule, this is the kind of hearty, meaty one-pan dinner you can get on the table in minutes with basics you probably already have on hand.
Serve this skillet spooned into shallow bowls or onto plates, just like a rustic meat sauce. To keep it low carb, pair it with steamed green beans, roasted broccoli, sautéed zucchini, or a simple side salad with a tangy vinaigrette. It’s also great over cauliflower rice or a bed of shredded cabbage for extra veggies. If not everyone at your table is watching carbs, let them scoop it over buttered egg noodles, white rice, or crusty bread while you enjoy the hearty meat and tomato mix as-is.
Low Carb 3-Ingredient Ground Beef and Tomato Skillet
Servings: 4
Ingredients
1 1/2 pounds ground beef (80–90% lean)
1 large yellow onion, diced (about 2 cups)
2 cans (14.5 ounces each) diced tomatoes, undrained
1 teaspoon kosher salt (or to taste, optional pantry staple)
1/2 teaspoon black pepper (optional pantry staple)
Directions
Set a large skillet over medium-high heat. Add the ground beef and diced onion to the dry pan.
Cook, breaking up the beef with a spoon, for 7–9 minutes, until the meat is fully browned and the onions are soft and translucent. If there is a lot of grease, spoon off a bit, but leave some for flavor.
Season the beef and onions with salt and black pepper, if using, and stir well.
Pour in the diced tomatoes with all their juices. Stir to combine, scraping up any browned bits from the bottom of the skillet.
Bring the mixture to a gentle bubble, then reduce the heat to medium-low. Let it simmer uncovered for 10–15 minutes, stirring occasionally, until the sauce thickens and looks rich and deep red and the beef is coated in the chunky tomato mixture.
Taste and adjust seasoning with a little more salt and pepper if needed. Serve hot, spooned onto plates or into bowls while it’s still glossy and steaming.
Variations & Tips
To stretch this skillet further, you can add another can of diced tomatoes and a splash of water and let it simmer a bit longer, just like a thrifty weeknight meal from decades ago. For extra flavor without changing the basic 3-ingredient concept, lean on pantry spices: a teaspoon of garlic powder, onion powder, or Italian seasoning turns it into more of a rustic meat sauce, while a pinch of red pepper flakes adds gentle heat. If you want it even lower in fat, swap in lean ground beef and drain off most of the grease before adding the tomatoes. For a slightly different texture, use crushed tomatoes instead of diced for a smoother, saucier base, or stir in a spoonful of tomato paste to make it richer. Leftovers reheat really well in a skillet or microwave and can be repurposed over eggs for breakfast, tucked into low carb tortillas, or served over roasted vegetables for a quick second-night dinner.
