Description
A hearty and flavorful one-pan meal, this Ground Beef and Potatoes recipe is a satisfying dish perfect for a quick weeknight dinner. Tender diced potatoes are cooked with lean ground beef, onions, and bell peppers, seasoned with a blend of spices and served with optional toppings like Greek yogurt, cheese, or rice.
Ingredients
Units
Scale
For the Ground Beef and Potatoes:
- 2 tablespoons canola oil
- 1 pound potatoes, peeled and diced into 1/4-inch cubes (such as Yukon golds)
- 1 pound 93% lean ground beef
- 1 small yellow onion, diced
- 1 red bell pepper, diced
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon ground black pepper
- 1 to 2 teaspoons hot sauce (such as sriracha)
- 2 green onions, sliced
For Serving:
- Non-fat plain Greek yogurt or sour cream
- Shredded cheddar cheese
- Cooked brown rice or cauliflower rice
- Extra hot sauce
Instructions
- Cook the Potatoes: Heat canola oil in a skillet over high heat. Add diced potatoes and cook until golden and tender, about 6 minutes.
- Cook the Beef Mixture: Add ground beef, onion, and bell pepper. Break apart the meat and add Worcestershire sauce, mustard, paprika, garlic powder, oregano, salt, pepper, and hot sauce. Cook until beef is fully cooked, about 6 to 8 minutes.
- Finish and Serve: Stir in green onions. Adjust seasoning and serve hot, topped with desired toppings.
Notes
- Refrigerate leftovers for up to 3 days.
- Reheat gently in a skillet over medium-low heat.
- Not recommended for freezing due to potato texture changes.
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 380 kcal
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 75mg
