Description
A hearty and flavorful Ground Beef and Potatoes skillet dish, featuring tender potatoes simmered with seasoned ground beef, aromatic vegetables, and a melty sharp cheddar topping. Perfect for a comforting weeknight meal, it’s enhanced with a blend of smoked paprika, oregano, and tangy tomato paste, finished with fresh green onions and optional sour cream and hot sauce for extra zest.
Ingredients
Scale
Main Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 pound 90/10 ground beef
- 1 small yellow onion, diced
- 4 garlic cloves, roughly chopped
- 1 green bell pepper, finely chopped
- 1 teaspoon kosher salt
- 2 teaspoons smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon onion powder
- 2 tablespoons tomato paste
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 cup chicken stock
- 1 large russet potato, peeled and cut into ½-inch pieces
- ½ cup grated sharp cheddar cheese
- ¼ cup thinly sliced green onions
- Sour cream, for serving (optional)
- Hot sauce, for serving (optional)
Instructions
- Cook the Beef and Vegetables: Heat the olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the ground beef, diced onion, chopped garlic, and green bell pepper. Cook while breaking up the beef with a wooden spoon until the beef is fully browned and the onions have softened, about 8 to 10 minutes.
- Add Seasonings and Potatoes: Stir in the kosher salt, smoked paprika, dried oregano, onion powder, tomato paste, Dijon mustard, and Worcestershire sauce until well combined. Pour in the chicken stock and add the peeled and diced russet potatoes. Mix everything together thoroughly.
- Simmer Until Potatoes are Tender: Increase the heat to high to bring the mixture to a simmer. Then reduce the heat to medium-low and cover the skillet with a lid. Let it cook, stirring occasionally, until the potatoes are tender and most of the liquid has evaporated, about 20 minutes.
- Melting the Cheese: Remove the skillet from the heat and evenly sprinkle the grated sharp cheddar cheese over the top. Cover the skillet again and let it sit for 3 to 4 minutes, allowing the cheese to melt completely.
- Garnish and Serve: Top the dish with thinly sliced green onions. Serve warm with optional sour cream and hot sauce to taste for added creaminess and spice.
Notes
- For a richer flavor, use beef stock instead of chicken stock if available.
- Adjust the smoked paprika amount to control the smokiness level.
- You can substitute russet potatoes with Yukon Gold for a creamier texture.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
- Add chopped fresh parsley or cilantro as an alternative garnish for a fresh herbal note.
