Ground Beef Recipes With Red Peppers and Potatoes
A lover of flavor, I never interpreted the phrase "meat and potatoes" as a compliment. WELL, for neither the offset (nor I am sure, last) time, my assumptions have been proven dead wrong. This easy recipe for Ground Beef and Potatoes is all the things I never imagined something every bit seemingly simple as fried potatoes and hamburger could exist.
Information technology's flavorful enough to concord my attention, satisfying enough to keep me full, and nutritious enough to be a worthy improver to our healthy dinner rotation.
A mixture of potatoes, lean ground beefiness, onion, bell pepper, and spices, this beef and potatoes skillet volition appeal to picky eaters and discerning palates alike.
About often, the phrase "meat and potatoes" means a lack of eating adventure. A "meat and potatoes" person shies away from green vegetables, institute-based proteins like tofu, and spices.
As someone who embraces a various diet and certainly doesn't want to waste material her fourth dimension on banal food, I am biased in the opposite direction. How could meat and potatoes possibly be anything but boooorrrrring?
Well my meat and potatoes friends, I hereby admit the error of my prejudice. It turns out that y'all've been onto something all along.
Lean ground beefiness is a versatile protein.
Information technology's healthy in moderation (beef is packed with poly peptide, iron, zinc, and vitamin B12) and when used in recipes that incorporate other important food groups, especially vegetables.
Most ofttimes, my healthy basis beefiness recipes are inspired by world cuisines, like this Taco Skillet and this Korean Beef Basin.
Until this elementary skillet recipe came along, it didn't occur to me to melt beef with something as bones as white potatoes, because I assumed the results would exist ho-hum.
Ummmmm, this assumption is from the aforementioned girl who easily demolished an entire sheet pan of these Oven Roasted Potatoes by herself and who happily eats a Spud Frittata three days in a row for lunch.
Nice logic, Erin. (Ben I am sure would exist happy to requite yous endless examples of my contradictory behaviors, but we'll save that for a unlike mail. Or never.)
While the ingredient list hither looks bones, the results are annihilation but dull.
This ground beef and potatoes skillet is homey and archetype to exist certain—then yes, the "meat and potatoes" persons in your life will approve—but it'due south also interesting enough to gratify those seeking more from their meal.
What we have is a ground beef dinner idea for all!
Tip!
For another family favorite, cheque out my Homemade Hamburger Helper, one of my all-time most popular recipes with footing beef.
How to Make Ground Beef and Potatoes
Non only is this ground beef skillet sure to be embraced by everyone at your tabular array, but information technology's also easy to make and quick to clean up.
Y'all can cook ground beef and vegetables together in the same skillet, leaving you just one pan to launder in the terminate.
The Ingredients
- Lean Ground Beefiness . The flavorful and scrumptious meat for this dish. I don't typically use oil with basis beefiness (the fatty in the beefiness is sufficient enough for information technology to cook without sticking), but if your beef is ultra lean and your pan seems dry at any indicate, you can drizzle in a chip of oil to forestall sticking.
- Potatoes. Tender cubed potatoes are a slam dunk pairing with the ground beefiness. They're nutritious, crowd-pleasing, and pair beautifully with the spices in this dish.
- Cherry Bong Pepper. Adds a touch of color, freshness, and sweetness.
- Worcestershire Sauce. Gives the dish depth and umami flavor.
- Dijon Mustard. Its tanginess pairs wonderfully with the potatoes.
- Spices. A blend of smoked paprika, garlic powder, common salt, pepper, and oregano elevates this dish from bland to something truly craveable.
- Hot Sauce. For a delicious kick! Use a lot or use a piffling to fit your taste preferences.
The Directions
- Sauté the potatoes in oil.
- Chocolate-brown the beef with the vegetables, Worcestershire, mustard, spices, and hot sauce.
- Cook until the vegetables are tender and the meat is cooked through. Add the greenish onions. Serve as desired and ENJOY!
Wine Pairing
Serve ground beef and potatoes with a Merlot, Pinot Noir, or Chardonnay.
Storage Tips
- To Store. Refrigerate leftovers in an airtight storage container for up to 3 days.
- To Reheat. Gently rewarm beef and potatoes in a skillet over medium-low heat.
- To Freeze. I do not recommend freezing this dish, every bit potatoes tin have a mealy texture when thawed.
Leftover Ideas
- I honey to serve leftovers as a hash by re-crisping the ingredients in a skillet, then topping them with a fried egg. You could also turn leftovers into a scramble by mixing in scrambled eggs instead.
- Plough your leftovers into a portable meal by wrapping them into a whole wheat tortilla. Brand sure to warm the filling upward beginning. (Calculation some cheese to the wrap would be scrumptious.)
What to Serve with Ground Beefiness and Potatoes
Side Dishes
Roasted Broccolini
Salads
Mexican Salad
Recommended Tools to Make this Recipe
- Dutch Oven. One of my most-used kitchen tools.
- Hamburger Chopper. The perfect tool for breaking apart the ground beef.
- Spatula. My favorite oestrus-resistant spatula.
The All-time Dutch Oven
You'll love using this heavy-duty, high-quality Dutch oven for so many recipes. It's easy to clean and will last a lifetime.
Meat and potatoes, I'll never prejudge you once again! Can nosotros be friends?
- ii tablespoons canola oil
- 1 pound potatoes peeled and diced into ¼-inch cubes (I used Yukon golds)
- 1 pound 93% lean footing beef
- i small yellow onion diced
- 1 red bong pepper diced
- i tablespoon Worcestershire sauce
- one teaspoon Dijon mustard
- 2 teaspoons smoked paprika
- one teaspoon garlic pulverisation
- i teaspoon dried oregano
- 1 teaspoon kosher salt plus additional to taste
- 1/four teaspoon ground black pepper
- i to 2 teaspoons hot sauce plus additional for serving (I used sriracha)
- 2 green onions sliced
- FOR SERVING: non-fat plain Greek yogurt or sour cream shredded cheddar cheese, cooked brown rice or cauliflower rice (or just more hot sauce!)
-
Heat the oil in a skillet large enough to agree all of the ingredients over high heat. Once the oil is hot and shiny, reduce the heat to medium, then add the potatoes. Cook, stirring ofttimes, until the potatoes are turning gilded and becoming tender (they should still be too business firm to eat), nearly 6 minutes.
-
Add the beef, onion, and bell pepper. Cook, breaking apart the meat.
-
Add together the Worcestershire, mustard, smoked paprika, garlic powder, oregano, salt, pepper, and hot sauce (add 1 teaspoon if you prefer merely subtle heat, more if you would like it spicier).
-
Go on cooking and breaking up the beef, until the potatoes and onions are tender and the meat is fully cooked through, virtually 6 to viii minutes more.
-
Stir in the light-green onions. Taste and adjust the salt and pepper as desired. Serve hot, topped with Greek yogurt, cheese, over rice, or bask it all on its own with a nuance of extra hot sauce if you lot like.
- TO STORE: Refrigerate leftovers in an closed storage container for up to 3 days.
- TO REHEAT: Gently rewarm beef and potatoes in a skillet over medium-low heat. (I dear to serve leftovers as a hash by re-crisping the ingredients in a skillet, then topping them with a fried egg.)
- TO FREEZE: I practise not recommend freezing this dish, as potatoes can take a mealy texture when thawed.
Serving: 1 (of iv) Calories: 387 kcal Carbohydrates: 28 g Protein: 26 chiliad Fat: 19 thousand Saturated Fatty: five thousand Cholesterol: 74 mg Potassium: 1045 mg Cobweb: v g Sugar: 5 k Vitamin A: 1484 IU Vitamin C: 66 mg Calcium: 53 mg Iron: 4 mg
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