Description
A hearty and flavorful Ground Beef and Potatoes Skillet dish that combines tender diced potatoes, lean ground beef, and vibrant vegetables seasoned with a smoky and spicy blend of spices. Perfect for a quick and satisfying meal, this one-pan skillet recipe can be served with Greek yogurt or sour cream, shredded cheddar cheese, and your choice of brown or cauliflower rice.
Ingredients
Scale
Skillet Ingredients
- 2 tbsp canola oil
- 1 lb potatoes, peeled and diced into ¼-inch cubes (Yukon gold recommended)
- 1 lb 93% lean ground beef
- 1 small yellow onion, diced
- 1 red bell pepper, diced
- 1 tbsp Worcestershire sauce
- 1 tsp Dijon mustard
- 2 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1 tsp kosher salt
- ¼ tsp ground black pepper
- 1–2 tsp hot sauce (such as sriracha), plus additional for serving
- 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
- Sauté the Potatoes: Heat 2 tablespoons of canola oil in a large skillet over high heat. Once the oil is hot, reduce the heat to medium and add the diced potatoes. Cook, stirring often, for about 6 minutes until the potatoes turn golden and are tender but still firm.
- Cook Beef and Vegetables: Add the lean ground beef, diced yellow onion, and diced red bell pepper to the skillet with the potatoes. Use a spatula to break apart the meat evenly as it cooks, ensuring it browns thoroughly with the vegetables.
- Season the Dish: Stir in Worcestershire sauce, Dijon mustard, smoked paprika, garlic powder, dried oregano, kosher salt, ground black pepper, and 1 to 2 teaspoons of hot sauce depending on your heat preference. Mix well to evenly coat all ingredients.
- Finish Cooking: Continue cooking the mixture for an additional 6 to 8 minutes. Keep breaking up the beef and stirring to combine while ensuring the potatoes become fully tender and the beef is cooked through.
- Add Final Touches: Stir in the sliced green onions and taste to adjust seasoning with extra salt, pepper, or hot sauce if desired.
- Serve and Enjoy: Serve the beef and potato skillet hot topped with a dollop of non-fat Greek yogurt or sour cream and a sprinkle of shredded cheddar cheese. For a complete meal, serve over cooked brown rice or cauliflower rice, and add extra hot sauce if you like it spicy.
Notes
- Use Yukon gold potatoes for the best texture and flavor.
- Adjust the hot sauce to suit your preferred spice level.
- Cooking times may vary slightly depending on the size of the diced potatoes.
- Lean ground beef keeps the dish lower in fat while still providing rich flavor.
- Substitute canola oil with olive oil if preferred.
- For a lower-carb option, serve with cauliflower rice instead of brown rice.
- Leftovers store well in the refrigerator for up to 3 days.
