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High Protein Ground Beef with Potatoes

High protein ground beef with potatoes in a large skillet topped with fresh parsley
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Hearty one-pan meal packed with protein and flavor. Perfect for busy weeknights with minimal cleanup.

Ingredients

Scale
  • 1 lb lean ground beef (90% lean or higher)
  • 2 medium potatoes, diced into 1/2-inch cubes
  • 1 medium onion, diced
  • 1 bell pepper (any color), diced
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 teaspoon paprika
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup beef broth
  • Optional toppings: shredded cheese, sour cream, fresh parsley

Instructions

  1. Heat olive oil in a large 12-inch skillet over medium-high heat until it shimmers, about 1 minute.
  2. Add the diced potatoes and cook for 5-7 minutes, stirring occasionally, until they begin to soften and develop golden-brown edges (they should be about halfway cooked but still firm in the center).
  3. Add the diced onion and bell pepper to the skillet. Continue to cook for another 3-4 minutes until the vegetables begin to soften and the onion becomes translucent.
  4. Push the vegetables to one side of the skillet and add the ground beef to the other side. Break up the beef with a spatula and cook until browned, about 5-6 minutes, with no pink remaining.
  5. Stir in the minced garlic, paprika, oregano, salt, and pepper. Cook for 1 minute until fragrant.
  6. Pour in the beef broth and stir everything together, scraping up any browned bits. Reduce heat to medium-low (you should see gentle bubbling around the edges), cover, and cook for 10-15 minutes, or until the potatoes are fork-tender.
  7. If desired, top with shredded cheese and cover until melted, about 2 minutes.
  8. Remove from heat and let rest for 2-3 minutes. Garnish with sour cream and fresh parsley if using, then serve immediately.

Notes

  • Use lean ground beef (90% lean or higher) to avoid excess grease. Ground turkey works too with an extra tablespoon of olive oil.
  • Cut potatoes into uniform 1/2-inch cubes for even cooking. Yukon Gold or russet potatoes work best.
  • Use a 12-inch skillet to prevent overcrowding which can cause steaming instead of browning.
  • Leftovers store well for up to 3 days and can be frozen for up to 2 months.
  • Add other vegetables like mushrooms or zucchini for extra nutrients.

Nutrition

Find it online: https://www.benefitiany.com/high-protein-ground-beef-with-potatoes/