Dolma and Ground Beef Skillet

Why You’ll Love This Recipe

I love how this recipe comes together in just a few simple steps, yet the flavors taste like they’ve been simmering all day. The beef adds richness, the dolmas bring a unique tangy taste, and the tomato base ties it all together. I also like that I can serve it straight from the skillet, making it perfect for busy weeknights.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 pound ground beef (85% lean)

• 1/2 teaspoon salt

• 1/2 teaspoon freshly ground black pepper

• 1 (14.5-ounce) can diced tomatoes

• 2 (9.86-ounce) cans dolmas (about 20 dolmas), drained of excess liquid

• Plain Greek yogurt, for serving (optional)

Directions

1. I preheat a Dutch oven or deep skillet over medium heat.

2. I add the beef and cook until browned, stirring and breaking up the meat with a wooden spoon, about 5 minutes.

3. I season with salt and pepper.

4. I stir in the tomatoes and use tongs to nestle the dolmas into the tomato-beef mixture.

5. I increase the heat to medium-high and bring it to a brisk simmer.

6. I cook uncovered until the dolmas are heated through and the sauce has reduced slightly, about 10 minutes.

7. I serve hot with Greek yogurt, if desired.

Servings and timing

This recipe makes 4 servings. It takes about 10 minutes of prep time and 15 minutes of cooking time, so I can have it ready in around 25 minutes.

Variations

• I sometimes swap ground beef with ground lamb for a more traditional Mediterranean flavor.

• I add a pinch of cinnamon or allspice to the beef for a warm spice note.

• I stir in a handful of spinach or kale just before serving for extra greens.

• I top it with crumbled feta instead of yogurt for a tangy, creamy finish.

Storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm it gently in a skillet over medium heat, adding a splash of water or broth if the sauce thickens too much. It can also be microwaved, but I prefer the stovetop for better texture.

FAQs

Can I use fresh dolmas instead of canned?

Yes, I can use fresh dolmas if I have them on hand. They’ll hold up well in the sauce and give the dish an even fresher flavor.

Can I freeze this recipe?

I don’t recommend freezing dolmas as they can become mushy, but the beef and tomato sauce itself freezes well if I want to make it ahead.

What type of skillet works best?

I prefer a Dutch oven or a deep skillet since it holds the heat evenly and gives the dolmas room to nestle into the sauce.

Can I make this dish spicier?

Yes, I can add red pepper flakes, chili powder, or even a diced jalapeño to the beef for extra heat.

What can I serve alongside this dish?

I like serving it with warm pita bread, a simple cucumber salad, or roasted vegetables to round out the meal.

Conclusion

This Dolma and Ground Beef Skillet is one of my favorite quick meals because it balances comfort and flavor so beautifully. I can make it in under 30 minutes, and it always feels satisfying and special. Whether I stick to the original recipe or play with variations, it never disappoints.