Happy Husband Ground Beef & Potatoes Recipe Is a One-Pan Wonder (High Protein) by Terri Kendrick

I am not a meat and potatoes lover, but my husband is. This one-pan skillet recipe, which consists of both meat and potatoes and lots of colorful, fresh vegetables, satisfied us both!

Inspired by EatingWell, this high-fiber and high-protein meat and potatoes recipe is cooked in one skillet, so cleanup is a breeze. And because it provides your protein, carb and vegetables in one dish, you have a complete, quick and easy gluten-free dinner with no side dishes necessary!

Photo credit (all photos): Terri Kendrick

Health Check: Read about the health benefits of fiber and the health benefits of protein.

To make this husband-approved skillet dinner you will need olive oil, ground beef, ground cumin, salt, black pepper, dried Italian seasoning, crushed red pepper flakes, small gold potatoes, yellow onion, yellow bell pepper, garlic, kale and a can of diced tomatoes.

Serve this hearty high-fiber, high-protein ground beef dinner in a bowl on its own, or you could add whatever side dish you'd like. 

Cuisine: American
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 4

Ingredients

• 3 tablespoons olive oil (divided)
• 1 pound ground beef
• 2 teaspoons ground cumin
• 3/4 teaspoon salt
• 1/4 teaspoon ground pepper
• 1 teaspoon Italian seasoning
• 1/4 teaspoon crushed red pepper flakes
• 1 1/2 cups mini gold potatoes, halved
• 1 medium yellow onion, diced
• 1 yellow bell pepper, diced
• 2 cloves garlic, minced
• 1 1/2 cups kale, stemmed and roughly chopped
• 14 ounces (1 can) diced tomatoes, undrained

Here’s how to make it:

1. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the ground beef, cumin, salt, pepper, Italian seasoning and crushed red pepper flakes. Stir to break up the meat and cook until evenly browned, about 8 minutes. Use a slotted spoon to transfer the beef to a paper-towel-lined plate and allow to drain. Do not wipe out the pan.
   
2. Add 1 tablespoon of oil to the pan and add the potatoes. Over medium heat, cook the potatoes, turning them until both sides begin to brown and the potatoes are tender, about 15 to 20 minutes. Transfer the potatoes to the plate with the ground beef. To get potatoes nice and tender, you can parboil them in a pot first and then halve.
   
3. Heat the remaining 1 tablespoon oil in the skillet over medium heat. Add the onion and bell pepper, stirring occasionally. Cook until tender, about 6 minutes.
   
4. Add the garlic and stir constantly. Cook until aromatic, about 1 minute. Add the kale and tomatoes. Stir often, cooking until the kale is wilted, about 3 minutes. You can also substitute Rotel for the tomatoes for extra heat. If you don’t like kale, use spinach instead.
   
5. Add the ground beef and potatoes back to the pan. Cook until just heated through. A couple of eggs, cooked over easy, can be served on top. Store any leftovers in an airtight container in the fridge and reheat in the microwave.
   

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