Description
A hearty and flavorful ground beef and potatoes skillet dish seasoned with smoked paprika, oregano, and a savory tomato-based sauce. This comforting meal is quick to prepare and perfect for a satisfying weeknight dinner, topped with melted sharp cheddar cheese and fresh green onions, served optionally with sour cream and hot sauce.
Ingredients
Main Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 pound 90/10 ground beef
- 1 small yellow onion, diced
- 4 garlic cloves, roughly chopped
- 1 green bell pepper, finely chopped
- 1 teaspoon kosher salt
- 2 teaspoons smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon onion powder
- 2 tablespoons tomato paste
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 cup chicken stock
- 1 large russet potato, peeled and cut into ½-inch pieces
- ½ cup grated sharp cheddar cheese
- ¼ cup thinly sliced green onions
- Sour cream, for serving (optional)
- Hot sauce, for serving (optional)
Instructions
- Cook the beef: Heat the olive oil in a large skillet over medium-high heat until it glistens. Add the ground beef, diced onion, chopped garlic, and green bell pepper. Cook, breaking up the beef with a wooden spoon, until the meat is browned and the onion has softened, about 8 to 10 minutes.
- Add the potatoes and sauce: Stir in the kosher salt, smoked paprika, dried oregano, onion powder, tomato paste, Dijon mustard, and Worcestershire sauce. Pour in the chicken stock and add the peeled and diced potatoes. Stir everything to combine well. Increase heat to high and bring the mixture to a simmer.
- Simmer until potatoes are tender: Reduce heat to medium-low, cover the skillet with a lid, and cook for about 20 minutes, stirring occasionally, until the potatoes are tender and the liquid has mostly evaporated.
- Add cheese and melt: Remove the skillet from heat. Sprinkle grated sharp cheddar cheese evenly over the top, cover again, and let it sit for 3 to 4 minutes until the cheese has melted completely.
- Serve: Garnish with sliced green onions. Serve warm with optional sour cream and hot sauce on the side for added flavor.
Notes
- Use 90/10 ground beef to reduce excess fat but retain flavor.
- Adjust smoked paprika quantity for desired smokiness and heat level.
- For a vegetarian version, substitute ground beef with plant-based crumbles and use vegetable stock.
- Make sure potatoes are cut into uniform pieces for even cooking.
- Leftovers can be refrigerated and reheated; add a splash of chicken stock if the mixture becomes dry.
