Name: Ground Beef & Potatoes Skillet
Total time: 40 min
Ingredients: 3 tablespoons extra-virgin olive oil, divided; 1 pound 90% lean ground beef; 2 teaspoons ground cumin; 0.75 teaspoon salt; 0.25 teaspoon ground pepper; 3 medium Yukon Gold potatoes, diced (1/2-inch); 1 medium yellow onion, chopped; 1 yellow bell pepper, diced (1/2-inch); 1 poblano pepper, diced (1/2-inch); 2 cloves garlic, minced; 1 bunch lacinato kale, stemmed and roughly chopped; 2 plum tomatoes, cored and diced (1/2-inch); 1 scallion, thinly sliced crosswise (optional)

Active Time:

40 mins

Total Time:

40 mins

Servings:

Nutrition Profile:

Nut-Free Dairy-Free Soy-Free High-Protein Egg-Free Gluten-Free

Jump to Nutrition Facts

Nutrition Notes

What Is the Benefit of Using 90% Ground Beef?

The percentage on ground beef labels indicates the ratio of lean meat to fat. In this case, 90% ground beef is 90% meat and 10% fat. This is a good ratio to use for casseroles and other recipes where you don't want the dish to be swimming in fat.

Are Tomatoes Healthy?

Tomatoes have gotten a bad rap in some circles due to their higher lectin content. But all plants contain lectins on some level, including many of the vegetables in this dish—like the potatoes and peppers. And while some avoid eating foods higher in lectins, in reality, lectins are deactivated when cooked, soaked or sprouted. So, considering the health benefits of eating plants in general, unless you find that these foods negatively affect your body in some way, there is probably no reason to avoid them.

Tips from the Test Kitchen

Brown the Beef First to Build Flavor

We start by browning lean ground beef in a skillet with a little bit of oil. The beef gets seasoned and leaves behind caramelized drippings (also known as fond) in the pan that will flavor the potatoes, so avoid wiping out the pan.

Overhead photo of beef browning in a skillet. — Ana Cadena

Dice the Potatoes to Cook Quicker

The potatoes should all be diced into small, 1/2-inch pieces so they cook evenly and in the time allotted in the recipe. Be sure to stir them gently from time to time to prevent burning.

Recipe Variations to Try

We add onion, bell peppers, poblano peppers, kale and tomatoes to the skillet to round out the meal and add nutrients, fiber and color to the dish. We love this combination of veggies, but feel free to experiment with your own favorites! Broccoli, cauliflower, zucchini, spinach or Swiss chard would also make great last-step additions to enhance your meal.

Can I Make Ground Beef & Potatoes Skillet Ahead?

If it's standing alone, this recipe is best cooked and served right away, but the leftovers (if you have any!) can be spun into new meals easily. You can reheat and wrap ground beef and potatoes into a burrito. You can scramble eggs in a pan, add leftover ground beef and potatoes and enjoy them as breakfast tacos with a little bit of salsa on top. Or you can gently reheat the skillet ground beef and potatoes in the microwave or on the stovetop and top with a poached or fried egg. Leftovers can be kept in an airtight container in the fridge for up to three days.

Additional reporting by Hilary Meyer, Jan Valdez and Carrie Myers

Ingredients

3 tablespoons extra-virgin olive oil, divided
1 pound 90% lean ground beef
2 teaspoons ground cumin
¾ teaspoon salt
¼ teaspoon ground pepper
3 medium Yukon Gold potatoes, diced (1/2-inch)
1 medium yellow onion, chopped
1 yellow bell pepper, diced (1/2-inch)
1 poblano pepper, diced (1/2-inch)
2 cloves garlic, minced
1 bunch lacinato kale, stemmed and roughly chopped
2 plum tomatoes, cored and diced (1/2-inch)
1 scallion, thinly sliced crosswise (optional)

Directions

Heat 1 tablespoon oil in a large skillet over medium-high heat. Add beef, cumin, salt and pepper; cook, stirring often to break up the meat, until evenly browned, about 6 minutes. Using a slotted spoon, transfer the beef to a paper-towel-lined plate; do not wipe out the pan. Add 1 tablespoon oil to the drippings in the pan. Add potatoes; cook, stirring occasionally, until the potatoes begin to caramelize and are tender, about 20 minutes. Transfer the potatoes to the plate with the beef.

Ana Cadena
Heat the remaining 1 tablespoon oil in the skillet over medium heat. Add onion, bell pepper and poblano; cook, stirring occasionally, until tender, about 6 minutes. Add garlic; cook, stirring often, until aromatic, about 1 minute. Add kale and tomatoes; cook, stirring often, until the kale is wilted and the tomatoes are heated through, about 3 minutes. Stir in the beef and potatoes. Sprinkle with sliced scallions, if desired.

Photographer: Caitlin Bensel, Food Stylist: Ruth Blackburn

Equipment

Large skillet

Originally appeared: EatingWell.com, November 2021

Nutrition Facts (per serving)

322	Calories
15g	Fat
30g	Carbs
20g	Protein

Nutrition Facts
Servings Per Recipe 6
Serving Size 1 1/3 cups
Calories 322
% Daily Value *
Total Carbohydrate 30g	11%
Dietary Fiber 4g	14%
Total Sugars 3g
Protein 20g	40%
Total Fat 15g	19%
Saturated Fat 4g	20%
Cholesterol 49mg	16%
Vitamin A 8874IU	177%
Sodium 400mg	17%
Potassium 404mg	9%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.