There's a certain alchemy that happens when ground beef meets bacon in a hot skillet. The sizzle, the aroma, the way the fat renders and mingles—it's the kind of comfort that feels like a warm hug on a chilly evening.
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This recipe is my love letter to that pairing. It's simple, honest, and deeply satisfying. I like to serve it over creamy mashed potatoes or with a crusty loaf of bread to soak up every last drop of the rich, savory sauce.
So gather your ingredients, pour a glass of red wine, and let's create something beautiful together.
Why You'll Love This Recipe
About the Ingredients
8 oz (225g) bacon, diced
Use thick-cut for a meatier texture. You can substitute turkey bacon for a leaner option.
1 lb (450g) ground beef (80/20)
80/20 gives the best flavor and moisture. For a leaner version, use 90/10 and add a tablespoon of olive oil.
1 medium yellow onion, finely chopped
Sweet or white onions work too. If you're in a rush, use 1 cup frozen chopped onions.
3 cloves garlic, minced
Fresh garlic is best, but 1 teaspoon of garlic powder can substitute in a pinch.
1 cup (240ml) beef broth
Low-sodium is recommended to control salt. You can also use chicken broth or red wine for depth.
1 can (14.5 oz / 410g) diced tomatoes, undrained
Fire-roasted adds a smoky note. If you only have whole tomatoes, crush them with your hands.
2 tablespoons tomato paste
Adds richness. If you don't have it, skip and use an extra 1/4 cup of broth.
1 teaspoon smoked paprika
Regular paprika works, but smoked adds that campfire essence. Try a pinch of chipotle powder for heat.
1 teaspoon dried oregano
Italian seasoning or thyme can be swapped in.
Salt and freshly ground black pepper, to taste
Season generously, but remember bacon and broth are salty.
2 tablespoons chopped fresh parsley, for garnish
Fresh basil or chives also brighten the dish.
Tips & Tricks
Don't overcrowd the pan
Cook the bacon in batches if needed to ensure it crisps, not steams.
Drain excess fat
After browning the beef, spoon off all but 1 tablespoon of fat to avoid a greasy sauce.
Let it simmer
Allow the sauce to bubble gently, uncovered, for at least 10 minutes to meld flavors and thicken.
Taste and adjust
Seasoning varies with bacon and broth, so always taste before serving and adjust salt and pepper.
Pro Tips
Step-by-Step Instructions
1. Cook the Bacon
In a large skillet over medium heat (350°F / 175°C), cook the diced bacon until crispy, about 6-8 minutes. Use a slotted spoon to transfer to a paper towel-lined plate, leaving the rendered fat in the pan.
2. Brown the Beef
Add the ground beef to the same skillet. Increase heat to medium-high (400°F / 200°C) and cook, breaking it up with a wooden spoon, until browned and no longer pink, about 5-7 minutes. Season with salt and pepper.
3. Sauté Aromatics
Add the onion and garlic to the beef. Cook over medium heat (350°F / 175°C) until soft and fragrant, about 3-4 minutes. The onion should be translucent.
4. Add Tomato and Spices
Stir in the tomato paste, smoked paprika, and oregano. Cook for 1 minute to toast the spices, then pour in the beef broth and diced tomatoes with their juices. Scrape up any browned bits from the bottom.
5. Simmer the Sauce
Bring the mixture to a boil, then reduce heat to low (275°F / 135°C) and let it simmer uncovered for 10-15 minutes, until the sauce thickens slightly. Stir occasionally and taste for seasoning.
6. Finish and Serve
Stir in the crispy bacon and half of the parsley. Serve hot, garnished with the remaining parsley, over your favorite side.
Delicious Variations
Cheesy Bacon Beef Skillet
Top with 1/2 cup shredded cheddar or mozzarella during the last 2 minutes of simmering, cover until melted.
Spicy Chorizo Style
Add 1 teaspoon of chili flakes and 1/2 teaspoon of cumin with the spices for a smoky kick.
Bacon Beef Pasta
Toss the finished sauce with 8 oz (225g) cooked penne or rigatoni and a splash of pasta water for a hearty pasta dish.
How to Store Ground Beef And Bacon Recipes
Refrigerator
Store in an airtight container for up to 4 days.
Freezer
Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge.
Reheating
Reheat in a skillet over medium heat (350°F / 175°C) until bubbling, about 5-7 minutes. Add a splash of broth if needed.
Frequently Asked Questions
Q: Can I use ground turkey instead of beef?
Yes, ground turkey works, but it's leaner so add 1 tablespoon of olive oil to prevent dryness. The flavor will be lighter but still delicious.
Q: How do I prevent the bacon from becoming soggy?
Cook the bacon until crispy and drain it well on paper towels. Also, add it back to the sauce only at the end to keep its crisp texture.
Q: What can I serve with this dish?
This pairs beautifully with mashed potatoes, rice, or crusty bread. For a low-carb option, serve over cauliflower mash or zucchini noodles.
Q: Can I make this in a slow cooker?
Yes, brown the beef and bacon first, then transfer everything to a slow cooker and cook on low for 4-6 hours. Add the bacon at the end to keep it crispy.
If you try this ground beef and bacon skillet, I'd love to hear how it turns out! Leave a comment below or tag me in your photos on social media. Happy cooking, and wander wisely.
Ground Beef And Bacon Recipes
Discover the ultimate ground beef and bacon skillet: smoky, savory, and ready in 30 minutes. Perfect for weeknight dinners.
🧂 Ingredients
- 8 oz (225g) bacon, diced
- 1 lb (450g) ground beef (80/20)
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 cup (240ml) beef broth
- 1 can (14.5 oz / 410g) diced tomatoes, undrained
- 2 tablespoons tomato paste
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley, for garnish
📋 Instructions
- 1Cook the Bacon — In a large skillet over medium heat (350°F / 175°C), cook the diced bacon until crispy, about 6-8 minutes. Use a slotted spoon to transfer to a paper towel-lined plate, leaving the rendered fat in the pan.
- 2Brown the Beef — Add the ground beef to the same skillet. Increase heat to medium-high (400°F / 200°C) and cook, breaking it up with a wooden spoon, until browned and no longer pink, about 5-7 minutes. Season with salt and pepper.
- 3Sauté Aromatics — Add the onion and garlic to the beef. Cook over medium heat (350°F / 175°C) until soft and fragrant, about 3-4 minutes. The onion should be translucent.
- 4Add Tomato and Spices — Stir in the tomato paste, smoked paprika, and oregano. Cook for 1 minute to toast the spices, then pour in the beef broth and diced tomatoes with their juices. Scrape up any browned bits from the bottom.
- 5Simmer the Sauce — Bring the mixture to a boil, then reduce heat to low (275°F / 135°C) and let it simmer uncovered for 10-15 minutes, until the sauce thickens slightly. Stir occasionally and taste for seasoning.
- 6Finish and Serve — Stir in the crispy bacon and half of the parsley. Serve hot, garnished with the remaining parsley, over your favorite side.
Sofia writes about minimalist travel and slow tourism, sharing itineraries that emphasize local culture and off-season visits. She believes travel is about experiences, not checklists.
