High Protein Ground Beef with Potatoes

What’s for dinner?

Ever wondered how to whip up a hearty meal that brings warmth and comfort without spending hours in the kitchen? High Protein Ground Beef with Potatoes is a one-pan wonder that delivers rich flavors and satisfying textures. Picture juicy beef mingling with tender, golden potatoes, all simmered together to create a dish that’ll make your dinner feel like a hug.

Why make this recipe

Who doesn’t love a meal that’s easy to clean up, right? With minimal fuss and just one pan to wash, you can savor every bite instead of worrying about the mess. Plus, it’s budget-friendly! Ground beef and potatoes are affordable staples, making this dish perfect for family dinners or when you want to impress guests without breaking the bank. And did I mention it’s family-friendly? Even the pickiest eaters will be asking for seconds – no negotiation needed!

Ingredients

You don’t need fancy stuff — just these basics!

• 2 pounds ground beef (80/20 blend recommended)
• 3 medium russet potatoes (peeled and diced into 1-inch cubes)
• 1 small onion (finely chopped)
• 2 cloves garlic (minced)
• 2 tablespoons olive oil
• 1/2 teaspoon paprika
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt (adjust to taste)
• 1/4 teaspoon black pepper
• 2 tablespoons tomato paste
• 1/2 cup beef broth or water
• Fresh parsley (chopped, for garnish – optional)

Directions

1. Wash, peel, and dice your russet potatoes into uniform 1-inch cubes. Rinse in cold water to remove excess starch, then pat completely dry with paper towels.
2. Heat olive oil in a 12-inch skillet or 5-quart Dutch oven over medium-high heat. Add the dried potato cubes in a single layer and cook for 8-10 minutes, stirring occasionally, until golden-brown on multiple sides and tender when pierced. Remove potatoes and set aside.
3. In the same pan, add ground beef. Break it up with a wooden spoon and cook over medium-high heat for 5-7 minutes until browned and no longer pink, reaching an internal temperature of 160°F. If excess fat accumulates, drain it down to about 1 tablespoon in the pan.
4. Push the ground beef to one side of the pan and add the chopped onion to the empty space. Cook for 3-4 minutes until translucent. Add minced garlic and cook until fragrant, about 30 seconds, stirring constantly.
5. Mix the onion and garlic with the beef, then sprinkle paprika, oregano, salt, and black pepper over the mixture, stirring to distribute evenly.
6. Add tomato paste and cook for 1-2 minutes, stirring constantly until it turns brick-red and slightly caramelized.
7. Pour in beef broth or water, scraping up the browned bits from the bottom of the pan. Return the cooked potatoes, gently folding them into the beef mixture.
8. Reduce heat to medium-low, cover, and simmer for 10-15 minutes until the potatoes are fork-tender.
9. Taste and adjust seasoning with more salt and pepper if needed. Remove from heat and let it stand for 2-3 minutes. Garnish with freshly chopped parsley before serving.

How to make High Protein Ground Beef with Potatoes (Overview)

Making this dish is as easy as pie—well, easier! Start by preparing your potatoes and browning your beef. Cooking everything in one pan means fewer dishes, yay! After you sauté the vegetables and spices, add the tomato paste and let everything simmer to create a mouthwatering blend of flavors. Don’t skip toasting the garlic — it makes all the difference!

How to serve High Protein Ground Beef with Potatoes

Serve this delightful dish piping hot, garnished with fresh parsley for that pop of color. Imagine digging into a bowl filled with golden potatoes and savory beef, all mingling together with the aroma of garlic and spices dancing in the air. 💖 Pair it with a fresh green salad or crusty bread to soak up the goodness, and you’ve got a meal that’ll please everyone around the table.

How to store High Protein Ground Beef with Potatoes

Leftovers? Yes, please! This dish stays good in the fridge for up to 3-4 days. Just make sure it’s tightly sealed. For longer storage, you can freeze it for up to 3 months. Reheat it on the stovetop or in the microwave, adding a splash of beef broth to bring back that delightful taste.

Tips to make High Protein Ground Beef with Potatoes

• Uniform potato cubes are key! They ensure everything cooks evenly.
• Swap out ground beef for ground turkey or chicken for a lighter version.
• Feeling adventurous? Add in some vegetables like bell peppers or carrots for added nutrition.
• Want a thicker sauce? Use less broth and let it simmer longer – trust me, it’ll be worth the wait.

Variation

Want to mix it up? Try adding some spicy pepper flakes for a kick or use sweet potatoes instead for a unique twist. If you want to go vegan, replace the beef with plant-based crumbles and use vegetable broth. The flavor doesn’t have to take a hit!

FAQs

Can I use other types of meat?
Absolutely! Ground turkey, chicken, or even pork would work well. Each brings a different flavor profile, so don’t shy away from experimentation.

How can I make this dish spicy?
Add some diced jalapeños or crushed red pepper flakes when cooking the onions to give it that extra heat.

Can I make this ahead of time?
Definitely! This dish tastes even better reheated. Just prepare it a day in advance, let it cool, and store it in the fridge.

📌 Pin this recipe for your next cozy dinner night!

High Protein Ground Beef with Potatoes

A comforting one-pan meal featuring juicy ground beef and tender russet potatoes, perfect for family dinners and budget-friendly meals.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 500

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 2 pounds ground beef (80/20 blend recommended)
• 3 medium russet potatoes (peeled and diced into 1-inch cubes)
• 1 small onion (finely chopped)
• 2 cloves garlic (minced)
• 2 tablespoons olive oil
• 1/2 teaspoon paprika
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt adjust to taste
• 1/4 teaspoon black pepper
• 2 tablespoons tomato paste
• 1/2 cup beef broth or water
• to taste Fresh parsley (chopped, for garnish - optional)

Method

 

Preparation

1. Wash, peel, and dice your russet potatoes into uniform 1-inch cubes. Rinse in cold water to remove excess starch, then pat completely dry with paper towels.
2. Heat olive oil in a 12-inch skillet or 5-quart Dutch oven over medium-high heat.

Cooking Potatoes

1. Add the dried potato cubes in a single layer and cook for 8-10 minutes, stirring occasionally, until golden-brown on multiple sides and tender when pierced.
2. Remove potatoes and set aside.

Cooking Beef

1. In the same pan, add ground beef. Break it up with a wooden spoon and cook over medium-high heat for 5-7 minutes until browned and no longer pink, reaching an internal temperature of 160°F.
2. If excess fat accumulates, drain it down to about 1 tablespoon in the pan.

Sautéing Vegetables and Adding Spices

1. Push the ground beef to one side of the pan and add the chopped onion to the empty space. Cook for 3-4 minutes until translucent.
2. Add minced garlic and cook until fragrant, about 30 seconds, stirring constantly.
3. Mix the onion and garlic with the beef, then sprinkle paprika, oregano, salt, and black pepper over the mixture, stirring to distribute evenly.

Finishing the Dish

1. Add tomato paste and cook for 1-2 minutes, stirring constantly until it turns brick-red and slightly caramelized.
2. Pour in beef broth or water, scraping up the browned bits from the bottom of the pan.
3. Return the cooked potatoes, gently folding them into the beef mixture.
4. Reduce heat to medium-low, cover, and simmer for 10-15 minutes until the potatoes are fork-tender.
5. Taste and adjust seasoning with more salt and pepper if needed.
6. Remove from heat and let it stand for 2-3 minutes. Garnish with freshly chopped parsley before serving.

Notes

Leftovers can be stored in the fridge for up to 3-4 days or frozen for up to 3 months. Reheat on the stovetop or in the microwave with a splash of beef broth.