Description
This hearty and flavorful Ground Beef and Potatoes recipe is a satisfying one-pan dish perfect for a weeknight dinner. Tender potatoes, lean ground beef, and a blend of savory spices come together to create a comforting meal that the whole family will love.
Ingredients
Units
Scale
For the Ground Beef and Potatoes:
- 2 tablespoons canola oil
- 1 pound potatoes, peeled and diced into 1/4-inch cubes (Yukon golds recommended)
- 1 pound 93% lean ground beef
- 1 small yellow onion, diced
- 1 red bell pepper, diced
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon ground black pepper
- 1 to 2 teaspoons hot sauce (such as sriracha)
- 2 green onions, sliced
For Serving:
- Non-fat plain Greek yogurt or sour cream
- Shredded cheddar cheese
- Cooked brown rice or cauliflower rice
- Extra hot sauce
Instructions
- Cook Potatoes: Heat oil in a skillet over high heat. Add potatoes and cook until golden and tender but still firm, about 6 minutes.
- Add Ingredients: Add ground beef, onion, bell pepper. Cook, breaking apart the meat.
- Season: Mix in Worcestershire sauce, mustard, paprika, garlic powder, oregano, salt, pepper, and hot sauce. Cook until ingredients are tender and beef is cooked through.
- Finish and Serve: Stir in green onions. Adjust seasoning if needed. Serve hot with toppings like Greek yogurt, cheese, or rice.
Notes
- Refrigerate leftovers for up to 3 days.
- To reheat, warm gently in a skillet. Leftovers can be served as a hash with a fried egg.
- Not recommended for freezing due to potential texture changes in the potatoes.
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 410 calories
- Sugar: 3g
- Sodium: 800mg
- Fat: 21g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 95mg
