Description
A comforting one‑skillet meal of seasoned ground beef, tender potatoes, and melted cheese.
Ingredients
- 1 lb (≈ 450 g) ground beef
- 1½ lbs (≈ 680 g) baby potatoes (halved) or regular potatoes, diced
- 1 tbsp olive oil
- 1 tbsp butter
- 1 cup (≈ 150 g) diced yellow onion
- 4 cloves garlic, minced
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp paprika
- ½ tsp dried oregano
- 2 tbsp tomato paste
- 2 cups (≈ 480 ml) beef broth
- 1½ cups (≈ 170 g) shredded cheddar cheese
Instructions
- Heat a large skillet over medium‑high heat. Add the olive oil and butter until melted.
- Add the potatoes and cook for ~5 minutes, stirring occasionally, until edges begin to brown. Transfer them to a plate and set aside.
- Add the ground beef to the same skillet. Break into small pieces and cook until browned, about 3‑4 minutes.
- Add the diced onion and minced garlic to the beef. Stir and cook 1 minute until fragrant.
- Stir in tomato paste, salt, pepper, paprika, and oregano.
- Pour in the beef broth and return the potatoes to the skillet. Stir well, cover, and simmer until potatoes are fork‑tender and the broth reduces (about 10 minutes). Stir occasionally.
- Remove from heat and immediately stir in the shredded cheddar cheese until melted and evenly distributed.
- Serve hot. Optional: garnish with chopped parsley or green onions.
Notes
- Use lean ground beef (e.g. 90%) to reduce excess grease.
- If potatoes are slow to cook, cut into smaller pieces or partially precook them.
- You can substitute half the beef with ground turkey for a lighter version.
- Other cheese types (Monterey Jack, Colby, etc.) work too.
- Leftovers keep 3 days in the fridge; reheat gently and add a splash of broth if dry.
Nutrition
- Serving Size: 1 of 4
- Calories: ≈ 368 kcal
- Sugar: ≈ 3 g
- Sodium: ≈ 792 mg
- Fat: ≈ 18 g
- Saturated Fat: ≈ 9 g
- Unsaturated Fat: ≈ 9 g
- Trans Fat: ≈ 0.3 g
- Carbohydrates: ≈ 25 g
- Fiber: ≈ 3 g
- Protein: ≈ 27 g
- Cholesterol: ≈ 80 mg
