Description
Quick Ground Beef and Potatoes brings together tender beef and savory potatoes, topped with gooey cheddar cheese for an easy, comforting meal. Perfect for busy weeknights!
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 or russet 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 heavy-bottom skillet, heat 1 tablespoon of olive oil over medium-high heat. Add diced onion and ground beef. Season with 1 teaspoon kosher salt, garlic, black pepper, and smoked paprika.
- Cook for 5-8 minutes, breaking up the meat until browned and onions are soft. Remove from skillet and set aside.
- Without washing the pan, add another tablespoon of olive oil and the chopped potatoes. Sprinkle with 1 teaspoon kosher salt and cook for 1 minute, until fragrant.
- Add ¼ cup of water, cover, and cook, stirring frequently for about 15-20 minutes, until potatoes are just tender. Add more water if they start to stick.
- Once potatoes are tender, add the cooked beef back, then stir in yellow mustard, Worcestershire sauce, and ketchup. Add more water if mixture seems dry.
- Mix half the grated cheese into the beef and potato mixture, then sprinkle the remaining cheese on top. Place in the oven for 5 minutes, or until cheese is melted.
Notes
For a quicker option, skip the oven step and just allow the cheese to melt on the stovetop.
Ensure potatoes are cut evenly for uniform cooking.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 2g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 100mg