Ground Beef and Potatoes
Ground beef and potatoes are a classic combination that’s been loved by families for generations. It’s a meal that’s simple yet hearty, satisfying even the pickiest eaters. Whether you’re cooking for a busy weeknight dinner or preparing a comforting weekend meal, Ground Beef and Potatoes checks all the boxes: flavorful, nutritious, and easy to make.
Ingredients
- 1 lb lean ground beef
- 4 medium potatoes (peeled and cubed)
- 1 small onion (diced)
- 1 red bell pepper (diced)
- 2 cloves garlic (minced)
- 1 tbsp Worcestershire sauce
- 1 tsp Dijon mustard
- 2 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1 tsp salt (or to taste)
- 1/4 tsp black pepper
- 1-2 tsp hot sauce (optional)
- 2 tbsp olive oil (for cooking)
- 2 green onions (sliced, for garnish)Instructions:
Instructions
- Cook the Potatoes: In a large skillet, heat olive oil over medium-high heat. Add cubed potatoes and cook, stirring occasionally, until they are golden and tender (about 6-8 minutes). Remove and set aside.
- Brown the Ground Beef: In the same skillet, add ground beef and cook until browned, breaking it apart as it cooks. Drain any excess fat.
- Add the Vegetables: Add diced onion, bell pepper, and minced garlic to the skillet with the beef. Cook for 3-4 minutes until the vegetables soften.
- Season: Stir in Worcestershire sauce, Dijon mustard, smoked paprika, garlic powder, oregano, salt, pepper, and hot sauce (if using).
- Combine: Add the cooked potatoes back to the skillet and stir everything together. Simmer for 5-10 minutes until the flavors meld and the potatoes are fully tender.
- Garnish and Serve: Remove from heat, garnish with green onions, and serve hot. You can add Greek yogurt, sour cream, or shredded cheese as a topping if desired.
Notes
-
- Add Veggies: Feel free to add extra vegetables like carrots, green beans, or spinach to make the dish even more nutritious.
- For Extra Flavor: For a cheesy twist, sprinkle shredded cheese over the top just before serving.
-
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium-low heat for best results.
- Freezing: This dish can be frozen without the potatoes, as potatoes can become mealy once thawed. Freeze the beef mixture separately for up to 3 months and add fresh potatoes when reheating.