Harissa-Tomato Ground Beef Skillet with Crispy Edges
Ingredients
- 1½ poundsground beef
- 1 mediumyellow onion
- 4 clovesgarlic
- 28 ouncescanned crushed tomatoes
- 2 tablespoonsharissa paste
- 2 tablespoonsolive oil
- 1 teaspooncumin
- ½ teaspoonred pepper flakes
- 1 teaspoonsalt
- ½ teaspoonblack pepper
- 1 wholelime
- ¼ cupfresh cilantro
Prep
- 01
Dice 1 medium yellow onion.
- 02
Mince 4 cloves garlic.
- 03
Roughly chop 1/4 cup fresh cilantro.
Method
- 01
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add 1 1/2 pounds ground beef and cook, breaking it into small pieces with a spoon, until deeply browned with crispy edges, about 8–10 minutes. Drain excess fat if needed.
- 02
Push the beef to the side. Add remaining 1 tablespoon oil to the empty part of the pan, then add diced onion and cook until softened, about 3 minutes. Add minced garlic and cook for 1 minute until fragrant.
- 03
Stir in 2 tablespoons harissa paste, 1 teaspoon cumin, and 1/2 teaspoon red pepper flakes. Cook for 1 minute to bloom the spices.
- 04
Add 28 ounces crushed tomatoes, 1 teaspoon salt, and 1/2 teaspoon black pepper. Stir well to combine. Simmer uncovered for 10–12 minutes, stirring occasionally, until the sauce thickens slightly and flavors meld.
- 05
Taste and adjust seasoning. Finish with a squeeze of fresh lime juice and top with chopped cilantro. Serve hot with rice, couscous, or warm flatbread.
Spice Tips
For a gentler version, reduce harissa to 1 tablespoon and omit the red pepper flakes. For serious heat, add 1/2 teaspoon cayenne or a pinch of ghost pepper. A dollop of sour cream or yogurt on top cools and mellows the spice beautifully.
For deeper color and crust, don't stir the beef constantly—let it sit undisturbed for 2–3 minutes at a time. Harissa paste is mild to medium heat; add more red pepper flakes if you want extra kick.