Can I use different potatoes?

Absolutely! Russet potatoes or red potatoes work well too. Just keep in mind that russets may break down a touch more, while red potatoes hold their shape nicely.

Is there a way to make this dish lighter or healthier?

Yes! Swap the ground beef for ground turkey or chicken, and throw in extra veggies. You can also use water instead of beef stock to cut some richness.

What if I don’t have Worcestershire sauce?

No worries! A splash of soy sauce or a shake of steak sauce works in a pinch. Even a little balsamic vinegar can add that needed depth.

Can I make a vegetarian version?

Definitely! Use plant-based ground ‘meat’ or simply increase the veggies, and choose vegetable stock for simmering. The spices will keep it hearty and flavorful.

Ground Beef and Potatoes Recipe

Description

This hearty Ground Beef and Potatoes skillet is a quick, flavorful, and satisfying main-course recipe made with lean ground beef, Yukon gold potatoes, vibrant veggies, and aromatic spices. It’s perfect for busy weeknights, requiring just one pan and minimal prep for a delicious, protein-packed family meal. Garnished with green onions, this easy dish delivers comforting flavors with every bite.

Ingredients

Units Scale

Main Ingredients

2 tablespoons olive oil
1 lb lean ground beef
1 medium yellow onion, diced
1 red bell pepper, diced
1.5 lbs Yukon gold potatoes, peeled and cubed
1 cup beef stock or water
2 tablespoons Worcestershire sauce
1 teaspoon Dijon mustard
2–3 green onions, chopped (for garnish)

Spices

1 tablespoon cumin, divided
2 teaspoons paprika, divided
2 teaspoons dried thyme, divided
1 teaspoon garlic powder, divided
1 teaspoon salt, divided
1/2 teaspoon black pepper, divided

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Instructions

Cook the Beef: Heat olive oil in a large skillet over medium heat. Add the ground beef and season with half of the cumin, paprika, thyme, garlic powder, salt, and black pepper. Cook, breaking the meat apart, until browned and cooked through. Transfer the beef to a plate and set aside.
Cook the Potatoes: In the same skillet, add the cubed Yukon gold potatoes. Sprinkle with the remaining half of the spices. Pour in the beef stock (or water), cover the skillet, and cook for 8–10 minutes, stirring occasionally, until the potatoes are fork-tender and most of the liquid has evaporated.
Saute Vegetables: Add the diced onion and red bell pepper to the potatoes in the skillet. Saute for several minutes until the vegetables are softened and aromatic.
Combine and Finish: Return the cooked ground beef to the skillet. Stir in the Worcestershire sauce and Dijon mustard, mixing well to combine all flavors. Taste and adjust seasoning if necessary.
Garnish and Serve: Sprinkle the finished dish with chopped green onions. Serve warm as a filling, complete meal.

Notes

You can swap Yukon gold potatoes with russet potatoes or red potatoes if desired.
For added flavor, use beef stock instead of water to cook the potatoes.
Feel free to add other vegetables like peas, corn, or carrots for extra nutrition and color.
Make it spicy by adding cayenne pepper or chili flakes along with the spices.
This recipe reheats well and is great for meal prep.

Nutrition

Serving Size: 1/6 of recipe
Calories: 340
Sugar: 3g
Sodium: 640mg
Fat: 16g
Saturated Fat: 4.5g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 29g
Fiber: 4g
Protein: 19g
Cholesterol: 57mg