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In this healthy dinner recipe, ground beef and potatoes are paired with colorful veggies, including kale, tomato and peppers. Everything is cooked in one skillet, which allows for layers of flavor to build quickly while also cutting back on the number of dishes.

EatingWell.com, November 2021

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Read the full recipe after the video.

Recipe Summary test

active:
40 mins
total:
40 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

To make ahead:

Refrigerate leftovers in an airtight container for up to 3 days.

Nutrition Facts

1 1/3 cups
322 calories; fat 15g; cholesterol 49mg; sodium 400mg; carbohydrates 30g; dietary fiber 4g; protein 20g; sugars 3g; niacin equivalents 6mg; saturated fat 4g; vitamin a iu 8874IU; potassium 404mg.
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