Description
This Ground Beef and Potatoes recipe is a one-pan wonder that’s hearty, flavorful, and quick to make. With tender Yukon gold potatoes, savory ground beef, and a blend of spices, this dish is perfect for a cozy dinner or as a satisfying side. Garnish with green onions for a fresh pop of color and flavor.
Ingredients
Units
Scale
Main Ingredients:
- 2 tbsp olive oil
- 1 lb lean ground beef
- 1 medium yellow onion, diced
- 1 red bell pepper, diced
- 1.5 lbs Yukon gold potatoes, peeled and cubed
- 1 cup beef stock or water
- 2 tbsp Worcestershire sauce
- 1 tsp Dijon mustard
- 2–3 green onions, chopped
Spices:
- 1 tbsp cumin, divided
- 2 tsp paprika, divided
- 2 tsp dried thyme, divided
- 1 tsp garlic powder, divided
- 1 tsp salt, divided
- 1/2 tsp black pepper, divided
Instructions
- Cook the Ground Beef:
- Heat olive oil in a large skillet over medium heat.
- Add the ground beef and season with half of the spices (1/2 tbsp cumin, 1 tsp paprika, 1 tsp thyme, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper).
- Cook until the beef is browned, breaking it apart as it cooks. Transfer the cooked beef to a plate and set aside.
- Cook the Potatoes:
- In the same skillet, add the cubed potatoes.
- Season with the remaining half of the spices.
- Pour in 1 cup of beef stock or water, cover, and cook for 8–10 minutes, stirring occasionally, until the potatoes are tender and most of the liquid has evaporated.
- Sauté the Vegetables:
- Add the diced onion and red bell pepper to the skillet with the potatoes.
- Sauté for 3–5 minutes, or until the vegetables are softened.
- Combine and Finish:
- Return the cooked ground beef to the skillet with the potatoes and vegetables.
- Stir in Worcestershire sauce and Dijon mustard. Mix well to combine.
- Taste and adjust seasoning as needed.
- Garnish and Serve:
- Sprinkle with chopped green onions.
- Serve warm as a hearty main dish or a flavorful side.
Notes
- Use lean ground beef to avoid excess grease, or drain any excess fat after cooking.
- Yukon gold potatoes are recommended for their creamy texture, but you can substitute with russet potatoes if needed.
- This dish pairs well with a simple green salad or crusty bread for a complete meal.
Nutrition
- Serving Size: 1 portion
- Calories: ~350
- Sugar: 4g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 21g
- Cholesterol: 55mg