Beef and Potato Skillet

Savory ground beef and tender potatoes cooked with bell peppers and onions in a rich, mild sauce, topped with melted cheese.

• Prep: 10 min
• Cook: 18 min
• Total: 28 min
• Servings: 2
• Cuisine: American
• Difficulty: Easy
• Cost: $6.08/serving

Dietary

• Nut-Free
• Egg-Free
• High-Protein
• Low-Sugar

Tags

• quick
• one-pot
• savory
• comfort food
• sauté
• bake

Ingredients

• 1 tablespoon olive oil
• 1 pound ground beef (85/15 lean)
• 0.5 yellow onion (chopped)
• 0.5 green bell pepper (chopped)
• 1 russet potato (peeled and diced into 1/2-inch cubes)
• 1 cup beef broth
• 1 teaspoon paprika
• 0.5 teaspoon garlic powder
• 0.5 teaspoon onion powder
• 0.5 cup cheddar cheese (shredded)
• 0.75 teaspoon kosher salt
• 0.5 teaspoon black pepper (freshly ground)

Instructions

1. Heat olive oil in a large, oven-safe skillet (cast iron works well) over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
2. Add chopped yellow onion, green bell pepper, and diced russet potato to the skillet. Cook for 5-7 minutes, stirring occasionally, until vegetables start to soften.
3. Stir in beef broth, paprika, garlic powder, onion powder, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Bring to a simmer, then reduce heat to medium-low, cover, and cook for 10-12 minutes, or until potatoes are tender.
4. Uncover the skillet, sprinkle with shredded cheddar cheese, and cover again just until the cheese is melted (about 2-3 minutes). If your skillet is not oven-safe, transfer to a baking dish before adding cheese and melting.
5. Season with remaining 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper if desired. Serve directly from the skillet.

Nutrition (per serving)

• Calories: 775
• Protein: 52.4 g
• Carbohydrates: 27.3 g
• Fat: 51.2 g
• Fiber: 2.9 g
• Sodium: 1652 mg
• Saturated Fat: 20.2 g
• Sugar: 4.5 g
• Cholesterol: 182 mg