One-pan classic with beef, potatoes, and vegetables—ready in under an hour for a satisfying family meal.
# Components:
→ Proteins
01 - 1 pound ground beef, 85% lean
→ Produce
02 - 1 pound Yukon Gold potatoes, diced into 1/2-inch cubes
03 - 1 medium yellow onion, chopped
04 - 1 red bell pepper, diced
05 - 2 cloves garlic, minced
06 - 2 green onions, sliced, for garnish
→ Pantry Staples & Seasonings
07 - 2 tablespoons olive oil
08 - 1 teaspoon smoked paprika
09 - 1/2 teaspoon dried thyme
10 - 1/2 teaspoon dried oregano
11 - 1/2 teaspoon black pepper
12 - 1 teaspoon salt, or to taste
13 - 1/4 cup low-sodium beef broth or water
14 - 1/2 cup shredded cheddar cheese, optional
# Directions:
01 - Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a spatula, until thoroughly browned, approximately 5–6 minutes. Transfer the browned beef to a separate plate, draining off any excess fat if necessary.
02 - Add the remaining 1 tablespoon of olive oil to the same skillet. Introduce the diced potatoes and cook, stirring periodically, until they begin to achieve a golden hue and tenderness, about 8–10 minutes.
03 - Incorporate the chopped onion and diced bell pepper into the skillet. Sauté for 3–4 minutes until the vegetables soften.
04 - Stir in the minced garlic, smoked paprika, dried thyme, dried oregano, black pepper, and salt. Cook for 1 minute, stirring constantly, until fragrant.
05 - Return the cooked ground beef to the skillet. Pour in the beef broth or water, stir thoroughly to combine, and cover the skillet. Reduce the heat to medium-low and allow to simmer for 8–10 minutes, or until the potatoes are easily pierced with a fork.
06 - Remove the lid from the skillet. If using, evenly sprinkle the shredded cheddar cheese over the top. Allow it to melt undisturbed for 2 minutes.
07 - Garnish the dish with the sliced green onions. Serve hot.
