Uruguayan Chivito Skillet

Name: Uruguayan Chivito Skillet
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 5 servings
Cuisine: Latin
Ingredients: 1.25 pound ground beef (80/20 lean); 2 tablespoon olive oil; 1 yellow onion (large, chopped); 1 red bell pepper (large, chopped); 4 clove garlic (minced); 1 teaspoon smoked paprika; 0.5 teaspoon dried oregano; 0.5 teaspoon ground cumin; 1 can diced tomatoes (undrained); 0.5 cup beef broth; 1.5 pound Yukon Gold potatoes (diced into 1-inch pieces); 0.25 cup fresh parsley (chopped)

A deconstructed skillet version of Uruguay's classic sandwich, featuring seasoned ground beef, roasted potatoes, bell peppers, and onions, all simmered in a savory tomato sauce.

Prep: 20 min
Cook: 35 min
Total: 55 min
Servings: 5
Cuisine: Latin
Difficulty: Medium
Cost: $3.52/serving

Dietary

Nut-Free
Dairy-Free
Egg-Free
High-Protein

Ingredients

1.25 pound ground beef (80/20 lean)
2 tablespoon olive oil
1 yellow onion (large, chopped)
1 red bell pepper (large, chopped)
4 clove garlic (minced)
1 teaspoon smoked paprika
0.5 teaspoon dried oregano
0.5 teaspoon ground cumin
1 can diced tomatoes (undrained)
0.5 cup beef broth
1.5 pound Yukon Gold potatoes (diced into 1-inch pieces)
0.25 cup fresh parsley (chopped)

Instructions

Preheat oven to 400°F (200°C).
Toss diced Yukon Gold potatoes with 1 tablespoon olive oil, a pinch of salt, and a pinch of black pepper on a baking sheet. Roast for 20-25 minutes, or until tender and lightly browned.
While potatoes roast, heat the remaining 1 tablespoon olive oil in a large oven-safe skillet (cast iron works well) over medium-high heat. Add the ground beef and cook, breaking it up, until browned, about 5-7 minutes. Drain any excess fat.
Add chopped yellow onion and red bell pepper to the skillet with the beef. Cook, stirring occasionally, until vegetables are softened, about 5-7 minutes.
Stir in the minced garlic, smoked paprika, dried oregano, and ground cumin. Cook for 1 minute until fragrant.
Pour in the can of diced tomatoes and beef broth. Bring to a simmer, scraping up any browned bits from the bottom of the skillet. Reduce heat to medium-low and simmer for 10-15 minutes, allowing the sauce to thicken slightly.
Once potatoes are roasted, add them to the skillet with the beef and sauce. Stir gently to combine. Season with salt and black pepper to taste.
Serve hot, garnished with fresh chopped parsley, if desired.

Notes

This dish reheats beautifully and the flavors deepen overnight. Great for a hearty meal with planned leftovers.

Nutrition (per serving)

Calories: 590
Protein: 35.8 g
Carbohydrates: 45.3 g
Fat: 30.1 g
Fiber: 7.2 g
Sodium: 750 mg
Saturated Fat: 9.8 g
Sugar: 10.5 g
Cholesterol: 90 mg