Description
A hearty and flavorful dish of ground beef and potatoes cooked with a blend of spices, onions, and bell peppers, creating a comforting one-pan meal.
Ingredients
Units
Scale
For the beef:
- 2 tablespoons olive oil
- 1 lb lean ground beef
- 1 tablespoon cumin, divided
- 1 teaspoon paprika, divided
- 1 teaspoon dried thyme, divided
- 1/2 teaspoon garlic powder, divided
- 1/2 teaspoon salt, divided
- 1/4 teaspoon black pepper, divided
For the potatoes:
- 1.5 lbs Yukon gold potatoes, peeled and cubed
- 1 cup beef stock or water
- 1 tablespoon cumin, divided
- 1 teaspoon paprika, divided
- 1 teaspoon dried thyme, divided
- 1/2 teaspoon garlic powder, divided
- 1/2 teaspoon salt, divided
- 1/4 teaspoon black pepper, divided
- 1 medium yellow onion, diced
- 1 red bell pepper, diced
- 2 tablespoons Worcestershire sauce
- 1 teaspoon Dijon mustard
- 2 – 3 green onions, chopped
Instructions
- Cook the Beef: Heat olive oil in a large skillet over medium heat. Add ground beef, season with half the spices, and cook until browned, breaking it apart as it cooks. Transfer to a plate and set aside.
- Cook the Potatoes: In the same skillet, add the cubed potatoes. Season with the remaining half of the spices. Pour in 1 cup of beef stock, cover, and cook for 8–10 minutes, stirring occasionally, until the potatoes are tender and most of the liquid has evaporated.
- Saute Vegetables: Add the diced onion and red bell pepper to the skillet with the potatoes. Saute until the vegetables are softened.
- Combine and Finish: Return the cooked ground beef to the skillet. Stir in Worcestershire sauce and Dijon mustard, mixing well. Taste and adjust seasoning as needed.
- Garnish and Serve: Sprinkle with chopped green onions and serve warm.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 3g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 70mg
