Name: Ground Beef & Potatoes Skillet
Total time: 40 min
Ingredients: 3 tablespoons extra-virgin olive oil, divided; 1 pound 90% lean ground beef; 2 teaspoons ground cumin; 0.75 teaspoon salt; 0.25 teaspoon ground pepper; 3 medium Yukon Gold potatoes, diced (1/2-inch); 1 medium yellow onion, chopped; 1 yellow bell pepper, diced (1/2-inch); 1 poblano pepper, diced (1/2-inch); 2 cloves garlic, minced; 1 bunch lacinato kale, stemmed and roughly chopped; 2 plum tomatoes, cored and diced (1/2-inch); 1 scallion, thinly sliced crosswise (optional)

Active Time:

40 mins

Total Time:

40 mins

Servings:

Nutrition Profile:

Dairy-Free Egg Free Gluten-Free Healthy Pregnancy High-Protein Nut-Free Soy-Free

Jump to Nutrition Facts

How To Make Ground Beef & Potatoes Skillet

Nothing is more humble yet more delicious than the simple combination of ground beef and potatoes. In this ground beef and potatoes recipe, we marry these two classic ingredients in one pan and add a few extra veggies for a well-rounded, healthy dinner. Here's how you make it:

Cook the Beef

We start by cooking lean ground beef in a cast-iron skillet in a little bit of oil. Cast-iron pans are perfect for recipes like this, as they hold onto heat and distribute it evenly, which prevents burning and hot spots. The beef gets seasoned and leaves behind drippings (fond) in the pan that will flavor the potatoes, so avoid wiping out the pan. The beef is removed before the potatoes are added to prevent the beef from overcooking.

Cook the Potatoes

The potatoes are added next and are cooked in oil and the flavors left behind from the beef. The potatoes should all be cut into small, 1/2-inch pieces so they cook evenly and in the time allotted in the recipe. Be sure to stir them gently from time to time to prevent burning. Once they're tender, they are removed from the pan to make room for additional veggies.

Finish the Dish

We add onion, bell and poblano peppers, kale and tomatoes to the skillet to round out the meal and add nutrients, fiber and color to the dish. We love this combination of veggies, but feel free to experiment with your own favorites! Broccoli, cauliflower, zucchini, spinach or Swiss chard would also make great last-step additions to enhance your meal. At the very end, the beef and potatoes are added back to the pan and combined for a well-balanced, comforting one-skillet dinner.

Can I Make Ground Beef & Potatoes Skillet Ahead?

If it's standing alone, this recipe is best cooked and served right away, but the leftovers (if you have any!) can be spun into new meals easily. You can reheat and wrap ground beef and potatoes into a burrito. You can scramble eggs in a pan, add leftover ground beef and potatoes and enjoy them as breakfast tacos with a little bit of salsa on top. Or you can gently reheat the skillet ground beef and potatoes in the microwave or on the stovetop and top with a poached or fried egg. Leftovers can be kept in an airtight container in the fridge for up to three days.

Additional reporting by Hilary Meyer

Ingredients

3 tablespoons extra-virgin olive oil, divided
1 pound 90% lean ground beef
2 teaspoons ground cumin
¾ teaspoon salt
¼ teaspoon ground pepper
3 medium Yukon Gold potatoes, diced (1/2-inch)
1 medium yellow onion, chopped
1 yellow bell pepper, diced (1/2-inch)
1 poblano pepper, diced (1/2-inch)
2 cloves garlic, minced
1 bunch lacinato kale, stemmed and roughly chopped
2 plum tomatoes, cored and diced (1/2-inch)
1 scallion, thinly sliced crosswise (optional)

Directions

Heat 1 tablespoon oil in a large cast-iron skillet over medium-high heat. Add beef, cumin, salt and pepper; cook, stirring often to break up the meat, until evenly browned, about 6 minutes. Using a slotted spoon, transfer the beef to a paper-towel-lined plate; do not wipe out the pan. Add 1 tablespoon oil to the drippings in the pan. Add potatoes; cook, stirring occasionally, until the potatoes begin to caramelize and are tender, about 20 minutes. Transfer the potatoes to the plate with the beef.
Heat the remaining 1 tablespoon oil in the skillet over medium heat. Add onion, bell pepper and poblano; cook, stirring occasionally, until tender, about 6 minutes. Add garlic; cook, stirring often, until aromatic, about 1 minute. Add kale and tomatoes; cook, stirring often, until the kale is wilted and the tomatoes are heated through, about 3 minutes. Stir in the beef and potatoes. Sprinkle with scallions, if desired.

Photography / Caitlin Bensel, Styling / Ruth Blackburn

Nutrition Facts (per serving)

322	Calories
15g	Fat
30g	Carbs
20g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 322
% Daily Value *
Total Carbohydrate 30g	11%
Dietary Fiber 4g	14%
Total Sugars 3g
Protein 20g	40%
Total Fat 15g	19%
Saturated Fat 4g	20%
Cholesterol 49mg	16%
Vitamin A 8874IU	177%
Sodium 400mg	17%
Potassium 404mg	9%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.