Description
This Ground Beef and Potatoes skillet is a hearty, one-pan meal loaded with flavor and comforting textures. Featuring tender Yukon Gold potatoes, browned beef, sautéed veggies, and bold spices, it’s the perfect quick and satisfying dinner for any night of the week.
Ingredients
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1 tbsp olive oil
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1 lb lean ground beef
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1 yellow onion, diced
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1 red bell pepper, diced
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1 lb Yukon Gold potatoes, cubed
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1/2 cup beef stock or water
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1 tbsp Worcestershire sauce
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1 tsp Dijon mustard
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2 green onions, chopped (for garnish)
Spices:
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1 tsp ground cumin
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1 tsp paprika (smoked or sweet)
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1/2 tsp dried thyme
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1/2 tsp garlic powder
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Salt and black pepper, to taste
Instructions
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Brown the Beef:
Heat olive oil in a large skillet over medium heat. Add ground beef and half the spices. Cook until browned, breaking it apart as it cooks. Transfer to a plate. -
Cook the Potatoes:
In the same skillet, add the cubed potatoes. Season with remaining spices. Pour in beef stock or water, cover, and cook for 8–10 minutes, stirring occasionally, until tender and most liquid is absorbed. -
Sauté Veggies:
Add diced onion and red bell pepper to the skillet. Sauté until soft and fragrant, about 3–4 minutes. -
Combine & Flavor:
Return the cooked beef to the skillet. Stir in Worcestershire sauce and Dijon mustard. Mix well until everything is evenly combined and heated through. -
Garnish & Serve:
Adjust seasoning as needed. Garnish with chopped green onions and serve hot.
Notes
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Make it spicy by adding red chili flakes or a diced jalapeño.
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Use sweet potatoes for a twist or ground turkey for a leaner option.
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Leftovers keep well in the fridge for up to 3 days—perfect for meal prep!
