Campfire Beef and Potato Skillet
Seasoned 93% lean ground beef sautéed with sweet corn, tender green beans, and roasted russet potato wedges in a savory barbecue glaze.
- Prep: 10 min
- Cook: 20 min
- Total: 30 min
- Servings: 5
- Cuisine: American
- Difficulty: Easy
- Cost: $3.31/serving
Dietary
- Gluten-Free
- Dairy-Free
- Nut-Free
- Egg-Free
- Low-Saturated-Fat
- Low-Cholesterol
- Low-Fat
- Low-Calorie
Tags
- one-pot
- comfort food
- quick
- kid-friendly
- smoky
Ingredients
- 1 pound lean ground beef (93% lean)
- 4 russet potatoes (cut into wedges)
- 1 yellow onion (diced)
- 1 can canned sweet corn (drained)
- 3 cup green beans (trimmed and halved)
- 2 tablespoon olive oil
- 0.33 cup barbecue sauce (mild)
- 1 teaspoon garlic powder
- 0.75 teaspoon salt
Instructions
- Toss russet potato wedges with 1 tablespoon of olive oil, 1/2 teaspoon of garlic powder, and 1/4 teaspoon of salt. Roast on a baking sheet at 425 degrees F for 20 minutes until tender and crisp.
- Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Add lean ground beef and diced yellow onion, breaking meat apart and cooking for 6 minutes until browned and reaching 160 degrees F.
- Stir in trimmed green beans, drained canned sweet corn, remaining 1/2 teaspoon garlic powder, and remaining 1/2 teaspoon salt. Sauté for 5 minutes until green beans are tender.
- Pour in mild barbecue sauce and stir for 2 minutes to glaze the beef and vegetable mixture evenly.
- Serve the skillet beef and vegetables alongside the crispy roasted potato wedges.
Notes
93% lean ground beef keeps saturated fat and cholesterol safely within requirements.
Nutrition (per serving)
- Calories: 409
- Protein: 23.5 g
- Carbohydrates: 52.2 g
- Fat: 12.5 g
- Fiber: 4.5 g
- Sodium: 973 mg
- Saturated Fat: 3.4 g
- Sugar: 17 g
- Cholesterol: 57 mg