One Pot Ground Beef & Potatoes
A comforting dish that combines tender potatoes, seasoned beef, and melty cheese in one pot for a simple and satisfying meal.
Ingredients
For the base
- 2 lbs Starchy Potatoes Use Russets for creamy texture.
- 2 pcs Romano Peppers (or 1 Large Bell Pepper) Slice lengthwise and remove seeds.
- 1 lb Lean Ground Beef Can be substituted with lentils or mushrooms for a vegetarian version.
- 1 pcs Yellow Onion Finely chopped.
- 2 pcs Freshly Minced Garlic Cloves Enhances flavor.
Seasonings
- 1 tsp Sweet Paprika
- 1 tsp Black Pepper
- 1 tsp Italian Seasoning
- ½ tsp Salt
- ½ tsp Chili Flakes Adjust for spiciness.
For cooking
- 1 tbsp Olive Oil
- 1 tbsp Unsalted Butter
- 2 tbsp Double-Concentrated Tomato Paste
- 2 tbsp Fresh Parsley Chopped.
- 2 cups Chicken Broth Homemade is recommended for extra flavor.
- 1 ½ cups Grated Cheddar Cheese Can be substituted with dairy-free cheese.
Instructions
Preparation
- Peel the potatoes, slice them in half lengthwise, and then cut them into uniform ¼-inch thick slices.
- Finely chop the onion and parsley, and mince the garlic.
- For the peppers, slice them lengthwise, remove the seeds, and slice them thinly.
Cooking
- In a large nonstick skillet, heat the olive oil and butter over medium-high heat.
- Arrange the potato slices in a single layer and cook for about 6-8 minutes, flipping occasionally, until golden brown on both sides.
- Remove the potatoes from the skillet and set aside.
- In the same skillet, add the sliced peppers and sauté for about 3 minutes until softened.
- Add the ground beef and cook until lightly browned, about 2-3 minutes.
- Stir in minced garlic and chopped onion, cooking for another 2 minutes until fragrant.
- Add the seasonings: salt, black pepper, chili flakes, sweet paprika, and Italian seasoning. Stir well.
- Add the tomato paste and cook for one minute, stirring constantly.
- Gently return the cooked potatoes to the skillet with the chopped parsley.
- Pour in the chicken broth, bring to a simmer, cover, and reduce heat to medium-low.
- Simmer for about 10 minutes, or until potatoes are fork-tender.
- Remove the lid and sprinkle grated cheddar cheese on top, cover and let cook for another 2 minutes until cheese melts.
Serving
- Garnish with additional fresh parsley and chili flakes if desired, and serve hot directly from the skillet.
Notes
Leftovers can be stored in an airtight container in the fridge for up to 3 days. For freezing, cool completely and transfer to a freezer-safe container, lasting up to 3 months.