Ground Beef & Potatoes Skillet
Ground Beef And Potatoes are combined with a variety of vibrant vegetables, such as kale, tomato, and peppers, in this healthy Ground Beef And Potato Meal. There are fewer dishes to wash because everything is prepared in a single skillet, which speeds up the development of flavour layers.
Table Of Content
Ground Beef & Potatoes Skillet
Active Time
40 minutes of activity
overall timing 40 minutes
Servings: 6
Nutritional Information: Dairy-Free, Egg-Free, Gluten-Free, Healthy Pregnancy, High-Protein, Nut-Free, Soy-Free
How To Make Ground Beef & Potatoes Skillet
The straightforward pairing of ground beef and potatoes is the most straightforward and delicious thing there is. In this recipe for ground beef and potatoes, we combine these two time-honored components in one skillet and add a few more vegetables for a balanced, nutritious dinner. How to do it is as follows:
Cook the Beef
Lean ground beef is first cooked in a cast-iron skillet with a small amount of oil. This recipe works well in cast-iron pans because they retain heat and disperse it evenly, preventing scorching and hot spots. Avoid cleaning out the skillet after seasoning the steak since the fond (drippings) it leaves behind will flavour the potatoes. To avoid overcooking the steak, it is removed before the potatoes are added.
Cook the Potatoes
The potatoes are then included and cooked in oil with the remaining flavours of the steak. To ensure that the potatoes cook evenly and within the specified cooking time, they should all be chopped into small, 1/2-inch pieces. To avoid burning, be careful to give them a gentle stir from time to time. To create place for more vegetables, they are taken from the pan after they are tender.
Finish the Dish
To complete the meal and add nutrition, fibre, and colour to the dish, we add onion, bell and poblano peppers, kale, and tomatoes to the skillet. Although we recommend this particular combination of vegetables, feel free to substitute your own favourites! As a last touch to improve your dinner, broccoli, cauliflower, zucchini, spinach or Swiss chard would also be excellent choices. The steak and potatoes are re-added to the pan at the very end to create a filling, well-balanced one-skillet meal.
This recipe is best cooked and served straight away if it's being served as a stand-alone dish, but leftovers (if there are any!) can be readily turned into different dishes. Ground beef and potatoes can be heated up and wrapped like a burrito. With some salsa on top, breakfast tacos can be made by scrambling eggs in a pan with leftover ground meat and potatoes. Or, you might gently reheat the ground beef and potatoes in the skillet on the stovetop or in the microwave, then serve it with a poached or fried egg on top. In the refrigerator, leftovers can be stored for up to three days in an airtight container.
Ingredients
- divided into three tablespoons of extra virgin olive oil
- 90% lean ground beef, 1 pound
- 2 tablespoons of cumin powder
- 1/4 cup salt
- 14 teaspoon of pepper, ground
- 3 medium Yukon Gold potatoes, chopped to a thickness of 1/2 inch
- 1 sliced medium yellow onion
- 1/2-inch chopped yellow bell pepper, one
- 1 piece of chopped poblano pepper
- 2 minced garlic cloves
- 1 bunch lacinato kale, roughly chopped after being stemmed
- 2 plum tomatoes, chopped (1/2 inch), cored
- 1 thinly sliced crosswise scallion (optional)
Directions
Step:1
In a sizable cast-iron pan set over medium-high heat, warm 1 tablespoon of oil. Add the beef, cumin, salt, and pepper; swirl frequently to break up the meat as it cooks for about 6 minutes, or until it is uniformly browned. Transfer the meat to a plate lined with paper towels using a slotted spoon; do not clean the pan. Add 1 tablespoon of oil to the pan's drippings. Add the potatoes and simmer for about 20 minutes, turning regularly, until they start to caramelise and become soft. Put the potatoes on the same platter as the beef.
Step:2
Over medium heat, warm up the remaining 1 tablespoon of oil in the skillet. Add onion, bell pepper, and poblano; sauté for about 6 minutes, stirring occasionally, until cooked. Add the garlic and simmer, stirring frequently, for approximately a minute, until fragrant. Add the kale and tomatoes; simmer, stirring frequently, for about 3 minutes, or until the kale is wilted and the tomatoes are well cooked. Potatoes and meat have been added. If desired, top with scallions.
In a sizable cast-iron pan set over medium-high heat, warm 1 tablespoon of oil. Add the beef, cumin, salt, and pepper; swirl frequently to break up the meat as it cooks for about 6 minutes, or until it is uniformly browned. Transfer the meat to a plate lined with paper towels using a slotted spoon; do not clean the pan. Add 1 tablespoon of oil to the pan's drippings. Add the potatoes and simmer for about 20 minutes, turning regularly, until they start to caramelise and become soft. Put the potatoes on the same platter as the beef.
Step:2
Over medium heat, warm up the remaining 1 tablespoon of oil in the skillet. Add onion, bell pepper, and poblano; sauté for about 6 minutes, stirring occasionally, until cooked. Add the garlic and simmer, stirring frequently, for approximately a minute, until fragrant. Add the kale and tomatoes; simmer, stirring frequently, for about 3 minutes, or until the kale is wilted and the tomatoes are well cooked. Potatoes and meat have been added. If desired, top with scallions.
Nutrition Facts |
|
|---|---|
| Servings Per Recipe 6 | |
| Calories 322 | |
| % Daily Value * | |
| Total Carbohydrate 30g | 11% |
| Dietary Fiber 4g | 14% |
| Total Sugars 3g | |
| Protein 20g | 40% |
| Total Fat 15g | 19% |
| Saturated Fat 4g | 20% |
| Cholesterol 49mg | 16% |
| Vitamin A 8874IU | 177% |
| Sodium 400mg | 17% |
| Potassium 404mg | 9% |
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A qualified dietitian uses an ingredient database to estimate nutrition information, which means it should only be used as a guide.
The recommended daily intake of nutrients is known as Daily Values (DVs). You can find out how much a serving of a certain item or recipe contributes to each of those total suggested quantities by looking at the percent daily value (%DV) stated on nutrition labels. The daily value is determined by the Food and Drug Administration (FDA) using a typical 2,000 calorie diet. You may require more or less of a specific nutrient depending on your calorie requirements or if you have a medical condition. (For instance, it's advised that those who follow a heart-healthy diet consume less sodium per day than those who follow a conventional diet.
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