Ground Beef And Potatoes

Our one pan ground beef and potatoes is a wonderful simple skillet meal. You have a balanced meal in less than 30 minutes and minimal dishes to clean.

📝 Ingredients

• 1 pound ground beef (80/20)
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons, plus more as needed unsalted butter
• 1 pound Russet potatoes, (peeled and cut into about 1/2-in. pieces or slightly smaller (about 3 cups))
• 1 cup onion, (chopped )
• 1 medium red bell pepper, (ribs and seeds removed then chopped )
• 1/4 cup carrot, (diced)
• 3/4 teaspoons Cajun seasoning
• 1/2 teaspoon smoked paprika
• 1 heaping tablespoon garlic, (minced)
• 1/4 cup all-purpose flour
• 1 1/2 cups, plus more if needed low-sodium beef broth
• 1 tablespoon Worcestershire sauce
• 1/2 cup sharp Cheddar cheese, (shredded)
• 1/4 cup green onions, (thinly sliced)

👨‍🍳 Instructions

1. 1In a large, high-sided skillet, add beef (1 pound), 3/4 teaspoon salt, and 1/4 teaspoon black pepper, then cook and crumble the meat until there's no longer any pink in the beef. Transfer to a plate. Drain and discard all but 2 tablespoons of fat,
2. 2Add 2 tablespoons of butter to the skillet then add potatoes (1 pound), onion (1 cup), red pepper, and carrot (1/4 cup). Stir often, flipping the vegetables every few minutes until the carrots and peppers become tender and the potatoes are almost cooked through, and soft when pierced with the tip of a knife, about 10-12 minutes. (If at 10 minutes the potatoes are not almost done, cover the skillet and continue to cook, until the potatoes are fork tender. You may need to lower the heat).
3. 3Sprinkle with Cajun seasoning (3/4 teaspoon) and smoked paprika (1/2 teaspoon) and toss until all the vegetables are evenly coated. Add garlic (1 heaping tablespoon) and continue to cook, stirring and flipping the mixture, for about 1 minute.
4. 4Return cooked beef to the skillet. Sprinkle 1/4 cup flour over skillet. Toss to evenly coat everything with flour.
5. 5Pour in the beef broth (1 1/2 cups) and Worcestershire sauce (1 tablespoon) over the meat and vegetable mixture. Cook over low, covered, stirring occasionally, until potatoes are tender, about 2-4 minutes. Add more beef broth if needed (careful not to thin the gravy too much!)
6. 6Uncover, sprinkle with cheese (1 /2cup), set heat on low, and cover to allow the cheese to melt, about 1-2 minutes. Sprinkle with sliced green onions (1/4 cup) and serve.