Rancher's Skillet Supper

Rancher's Skillet Supper

A wholesome one-pan meal featuring seasoned ground beef and tender potatoes, bell peppers, and onions, all topped with melted cheddar cheese for a delicious and easy weeknight dinner.

Dietary

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Ingredients

Instructions

  1. Heat 1 tablespoon olive oil in a large oven-safe skillet (preferably cast iron) over medium-high heat. Add 1 pound ground beef and cook, breaking it apart with a spoon, until browned, about 5-7 minutes. Drain any excess fat.
  2. Add 1 medium yellow onion and 1 large green bell pepper to the skillet with the beef. Cook for 3-5 minutes, until vegetables start to soften.
  3. Stir in 1 1/2 pounds russet potatoes, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon smoked paprika, 1/4 teaspoon black pepper, and 1 teaspoon kosher salt. Mix well to combine.
  4. Pour in 1/2 cup beef broth, scraping up any browned bits from the bottom of the pan. Bring to a simmer, then reduce heat to medium-low, cover, and cook for 10-12 minutes, or until potatoes are tender.
  5. Uncover the skillet, increase heat to medium-high, and cook for another 3-5 minutes, stirring occasionally, until any remaining liquid has evaporated and potatoes begin to crisp slightly. Taste and add remaining 1/2 teaspoon kosher salt if needed.
  6. Remove from heat. Sprinkle 1 cup shredded cheddar cheese evenly over the top of the mixture. Cover the skillet again (or place a lid if not oven-safe) for 2-3 minutes, allowing the cheese to melt. If using an oven-safe skillet, you can briefly place it under a preheated broiler for 1-2 minutes until cheese is bubbly and lightly browned.
  7. Garnish with 2 tablespoons fresh parsley, if desired, and serve directly from the skillet.

Notes

Leftovers store well in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop.

Nutrition (per serving)