Description
Enjoy a delicious blend of savory ground beef and tender potatoes in this easy one-pan dinner. This dish is filled with flavor and perfect for a quick family meal.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 ½ pounds lean ground beef
- 2 teaspoons kosher salt, divided
- 2 cloves garlic, minced
- 1 medium yellow onion, finely diced
- 1 teaspoon smoked paprika
- ½ teaspoon freshly ground black pepper
- 1 ½ pounds yukon gold potatoes, chopped into ½ inch cubes
- 1 cup water
- 1 teaspoon yellow mustard
- 1 tablespoon worcestershire sauce
- 4 tablespoons ketchup
- 2 cups sharp cheddar cheese, grated
Instructions
- Preheat the oven to 375°F.
- In a large non-stick skillet over medium-high heat, heat 1 tablespoon olive oil. Add onion and ground beef, sprinkling with 1 teaspoon salt, garlic, black pepper, and smoked paprika.
- Break the beef apart and cook for 5-8 minutes until browned and the onion softens. Remove the meat and set aside.
- In the same pan, add another tablespoon of olive oil and the cubed potatoes. Sprinkle with 1 teaspoon salt and cook for 1 minute until fragrant.
- Add ¼ cup water, cover, and cook while stirring often, until potatoes are almost tender, about 15-20 minutes. Add more water if needed to prevent sticking.
- Once potatoes are tender, return the cooked meat to the pan, add mustard, Worcestershire sauce, and ketchup, mixing well. Add more water if the mixture is dry.
- Stir half of the cheese into the mixture and sprinkle the remaining cheese on top. Place in the oven for 5 minutes until the cheese melts. Serve warm.
Notes
Yukon gold or russet potatoes work well; peeling is not necessary.
Add more water if the potatoes start to stick to the skillet during cooking.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 3g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 1g
- Carbohydrates: 41g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 80mg