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Photo:Photographer: Jake Sternquist, Food Stylist: Holly Dreesman, Prop Stylist: Natalie Ghazali
Photographer: Jake Sternquist, Food Stylist: Holly Dreesman, Prop Stylist: Natalie Ghazali
Active Time:50 minsTotal Time:50 minsServings:6
Active Time:50 mins
Active Time:
50 mins
Total Time:50 mins
Total Time:
Servings:6
Servings:
6
Jump to recipeThis colorfulGround Beef & Potatoes Skilletwill become one of your busy-weeknight go-tos. Protein-rich ground beef dances in a medley of perfectly seasoned potatoes, kale, onion, tomatoes, yellow bell pepper and poblano pepper for a wholesome one-skillet dinner that comes together quickly and cleans up even quicker. Keep reading for our expert tips, including many delicious ways to use leftovers if you have any.Tips from the EatingWell Test KitchenThese are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!Browning the beef first enhances the flavor, while seasoning it creates caramelized drippings, known as fond, which will flavor the potatoes. Therefore, avoid wiping out the pan.We chose Yukon Gold potatoes, but you can use russets or white or red potatoes with good results.The potatoes should all be diced into small, ½-inch pieces so they cook evenly and in the time allotted in the recipe. Be sure to stir them gently from time to time to prevent burning.Feel free to experiment with the vegetables in this recipe. Broccoli, cauliflower, zucchini, spinach or Swiss chard would also make great last-step additions to enhance your meal.Nutrition NotesGround beefis a great source of protein. If you use 90%-lean ground beef as the recipe calls for, you’ll be getting only slightly more fat than you would in the same amount of ground turkey. Want to slash it further? Use 93%-lean ground beef, which hasabout the same fat content as ground turkey(but may also make this dish drier).As a leafy green,kaleadds vitamin C to this dish, which will support your immune system, as well as bone-strengthening vitamin K. Kale has been linked with cancer prevention benefits.Potatoesbring a heartiness to this dish, along with fiber—more so if you leave the skin on, which is what we call for in this recipe.Tomatoesand yellowbell peppersare both rich sources of vitamins C and A. This means they’re immune-supporting powerhouses—perfect for cold and flu season.Tomatoeshave gotten a bad rap in some circles due to their higherlectin content. But all plants contain lectins on some level, including many of the vegetables in this dish—like the potatoes and peppers. And while some people avoid eating foods higher in lectins, in reality, lectins are deactivated when cooked, soaked or sprouted. So, considering thehealth benefits of eating plantsin general, unless you find that these foods negatively affect your body in some way, there is probably no reason to avoid them.Photographer: Jake Sternquist, Food Stylist: Holly Dreesman, Prop Stylist: Natalie Ghazali
Jump to recipe
This colorfulGround Beef & Potatoes Skilletwill become one of your busy-weeknight go-tos. Protein-rich ground beef dances in a medley of perfectly seasoned potatoes, kale, onion, tomatoes, yellow bell pepper and poblano pepper for a wholesome one-skillet dinner that comes together quickly and cleans up even quicker. Keep reading for our expert tips, including many delicious ways to use leftovers if you have any.Tips from the EatingWell Test KitchenThese are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!Browning the beef first enhances the flavor, while seasoning it creates caramelized drippings, known as fond, which will flavor the potatoes. Therefore, avoid wiping out the pan.We chose Yukon Gold potatoes, but you can use russets or white or red potatoes with good results.The potatoes should all be diced into small, ½-inch pieces so they cook evenly and in the time allotted in the recipe. Be sure to stir them gently from time to time to prevent burning.Feel free to experiment with the vegetables in this recipe. Broccoli, cauliflower, zucchini, spinach or Swiss chard would also make great last-step additions to enhance your meal.Nutrition NotesGround beefis a great source of protein. If you use 90%-lean ground beef as the recipe calls for, you’ll be getting only slightly more fat than you would in the same amount of ground turkey. Want to slash it further? Use 93%-lean ground beef, which hasabout the same fat content as ground turkey(but may also make this dish drier).As a leafy green,kaleadds vitamin C to this dish, which will support your immune system, as well as bone-strengthening vitamin K. Kale has been linked with cancer prevention benefits.Potatoesbring a heartiness to this dish, along with fiber—more so if you leave the skin on, which is what we call for in this recipe.Tomatoesand yellowbell peppersare both rich sources of vitamins C and A. This means they’re immune-supporting powerhouses—perfect for cold and flu season.Tomatoeshave gotten a bad rap in some circles due to their higherlectin content. But all plants contain lectins on some level, including many of the vegetables in this dish—like the potatoes and peppers. And while some people avoid eating foods higher in lectins, in reality, lectins are deactivated when cooked, soaked or sprouted. So, considering thehealth benefits of eating plantsin general, unless you find that these foods negatively affect your body in some way, there is probably no reason to avoid them.Photographer: Jake Sternquist, Food Stylist: Holly Dreesman, Prop Stylist: Natalie Ghazali
This colorfulGround Beef & Potatoes Skilletwill become one of your busy-weeknight go-tos. Protein-rich ground beef dances in a medley of perfectly seasoned potatoes, kale, onion, tomatoes, yellow bell pepper and poblano pepper for a wholesome one-skillet dinner that comes together quickly and cleans up even quicker. Keep reading for our expert tips, including many delicious ways to use leftovers if you have any.
Tips from the EatingWell Test Kitchen
These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!
Nutrition Notes
Cook Mode(Keep screen awake)Ingredients3tablespoonsextra-virgin olive oil, divided1pound90%-lean ground beef2teaspoonsground cumin1teaspoonsmoked paprika1teaspoonsalt½teaspooncayenne pepper¼teaspoonground pepper3mediumYukon Gold potatoes, diced (½-inch)1mediumyellow onion, chopped1yellow bell pepper, diced (½-inch)1poblano pepper, diced (½-inch)4clovesgarlic, minced1bunchlacinato kale, stemmed and roughly chopped1(15-ounce) canfire-roasted diced tomatoes, undrained1tablespoonbalsamic vinegar1scallion, thinly sliced (optional)
Cook Mode(Keep screen awake)
Ingredients
3tablespoonsextra-virgin olive oil, divided
1pound90%-lean ground beef
2teaspoonsground cumin
1teaspoonsmoked paprika
1teaspoonsalt
½teaspooncayenne pepper
¼teaspoonground pepper
3mediumYukon Gold potatoes, diced (½-inch)
1mediumyellow onion, chopped
1yellow bell pepper, diced (½-inch)
1poblano pepper, diced (½-inch)
4clovesgarlic, minced
1bunchlacinato kale, stemmed and roughly chopped
1(15-ounce) canfire-roasted diced tomatoes, undrained
1tablespoonbalsamic vinegar
1scallion, thinly sliced (optional)
Directions
Heat 1 tablespoon oil in a large skillet over medium-high heat. Add 1 pound ground beef, 2 teaspoons cumin, 1 teaspoon smoked paprika, 1 teaspoon salt, ½ teaspoon cayenne and ¼ teaspoon pepper; cook, stirring often to break up the meat, until evenly browned, about 4 minutes. Using a slotted spoon, transfer the beef to a medium heatproof bowl; do not wipe out the pan. Add 1 tablespoon oil to the drippings in the pan. Add diced potatoes; cook over medium-high heat, stirring occasionally, until the potatoes begin to caramelize and are tender, about 20 minutes. (Add 2 tablespoons water to the pan if the potatoes start to stick.) Transfer the potatoes to the bowl with the beef.
Heat the remaining 1 tablespoon oil in the skillet over medium heat. Add chopped onion and diced bell pepper and poblano; cook, stirring occasionally, until tender, about 6 minutes. Add minced garlic; cook, stirring often, until aromatic, about 1 minute. Add chopped kale and undrained tomatoes; cook, stirring often, until the kale is wilted and the tomatoes are heated through, about 2 minutes. Stir in the beef, potatoes and 1 tablespoon vinegar. Sprinkle with sliced scallion, if desired.
Nutrition InformationServing Size: 1⅓ cupsCalories 316, Fat 14g, Saturated Fat 4g, Cholesterol 46mg, Carbohydrates 29g, Total Sugars 5g, Added Sugars 0g, Protein 19g, Fiber 4g, Sodium 461mg, Potassium 1,021mg
Nutrition Information
Serving Size: 1⅓ cupsCalories 316, Fat 14g, Saturated Fat 4g, Cholesterol 46mg, Carbohydrates 29g, Total Sugars 5g, Added Sugars 0g, Protein 19g, Fiber 4g, Sodium 461mg, Potassium 1,021mg
Serving Size: 1⅓ cups
Calories 316, Fat 14g, Saturated Fat 4g, Cholesterol 46mg, Carbohydrates 29g, Total Sugars 5g, Added Sugars 0g, Protein 19g, Fiber 4g, Sodium 461mg, Potassium 1,021mg
Recipe Updates
Updated January 2025
Frequently Asked Questions
The percentage on ground beef labels indicates the ratio of lean meat to fat. In this case, 90% ground beef is 90% meat and 10% fat. This is a good ratio to use for casseroles and other recipes where you don’t want the dish to be swimming in fat.
Leftovers (if you have any!) can be spun into new meals easily. You can reheat and wrap ground beef and potatoes into a burrito. You can scramble eggs in a pan, add leftover ground beef and potatoes and enjoy them as breakfast tacos with a little bit of salsa on top. Or you can gently reheat the skillet ground beef and potatoes in the microwave or on the stovetop and top with a poached or fried egg. Leftovers can be kept in an airtight container in the fridge for up to 3 days.
Absolutely. This is the type of recipe that would be just as flavorful with ground turkey or chicken.
EatingWell.com, November 2021
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Carrie Myers, M.S.,
Hilary Meyer,
Jan Valdez,
andLinda Frahm
Linda Frahm
