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Ground Beef & Potato Skillet

Recipe - Lyndale

Ground Beef & Potato Skillet

Prep Time20 Minutes

Servings4

Cook Time30 Minutes

Ingredients

1 pound ground beef

3 tablespoons extra-virgin olive oil, divided

2 teaspoons ground cumin

3 medium Yukon Gold potatoes, diced (1/2 inch)

1 medium yellow onion, chopped

1 yellow bell pepper, diced (1/2 inch)

1 poblano pepper, diced (1/2 inch)

2 cloves garlic, minced

1 bunch kale, stemmed and roughly chopped

2 plum tomatoes, cored and diced (1/2 inch)

1 scallion, thinly sliced crosswise

Salt, to taste

Pepper, to taste

Directions

Heat 1 tablespoon oil in a large cast-iron skillet over medium-high heat. Add beef, cumin, salt and pepper; cook, stirring often to break up the meat, until evenly browned, about 6 minutes. Using a slotted spoon, transfer the beef to a paper-towel-lined plate; do not wipe out the pan. Add 1 tablespoon oil to the drippings in the pan. Add potatoes; cook, stirring occasionally, until the potatoes begin to caramelize and are tender, about 20 minutes. Transfer the potatoes to the plate with the beef.
Heat the remaining 1 tablespoon oil in the skillet over medium heat. Add onion, bell pepper and poblano; cook, stirring occasionally, until tender, about 6 minutes. Add garlic; cook, stirring often, until aromatic, about 1 minute. Add kale and tomatoes; cook, stirring often, until the kale is wilted and the tomatoes are heated through, about 3 minutes. Stir in the beef and potatoes. Sprinkle with scallions, if desired.

20 minutes

Prep Time

30 minutes

Cook Time

Servings

Shop Ingredients

Makes 4 servings

1 pound ground beef

AFG 80% Lean Ground Beef, 5 Pound

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$23.49$4.70/lb

3 tablespoons extra-virgin olive oil, divided

Bertolli Olive Oil, Extra Virgin, Rich Taste, 16.9 Ounce

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$13.99 was $14.99$0.83/oz

2 teaspoons ground cumin

Essential Everyday Cumin, Ground, 2 Ounce

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$3.39$1.70/oz

3 medium Yukon Gold potatoes, diced (1/2 inch)

Fresh Produce Yellow Potato, 0.25 Pound

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$1.99/lb$1.99/lb

1 medium yellow onion, chopped

Produce Jumbo Yellow Sweet Onions, 1 Pound

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$1.99 avg/ea$1.99/lb

1 yellow bell pepper, diced (1/2 inch)

Produce Yellow Bell Pepper, 1 Each

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$1.99

1 poblano pepper, diced (1/2 inch)

Fresh Poblano Peppers, 0.25 Pound

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$1.75 avg/ea$6.99/lb

2 cloves garlic, minced

Fresh Bulk Garlic, 0.15 Pound

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$1.05 avg/ea$6.99/lb

1 bunch kale, stemmed and roughly chopped

Fresh Kale, 1 Each

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$1.99

2 plum tomatoes, cored and diced (1/2 inch)

Produce Roma Tomatoes, 0.33 Pound

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$2.29/lb$2.29/lb

1 scallion, thinly sliced crosswise

Produce Green Onions, 1 Each

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$1.29

Salt, to taste

Essential Everyday Salt, Plain, 26 Ounce

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$1.19$0.05/oz

Pepper, to taste

Essential Everyday Black Pepper, Pure Ground, 3 Ounce

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$3.99$1.33/oz

Directions

Heat 1 tablespoon oil in a large cast-iron skillet over medium-high heat. Add beef, cumin, salt and pepper; cook, stirring often to break up the meat, until evenly browned, about 6 minutes. Using a slotted spoon, transfer the beef to a paper-towel-lined plate; do not wipe out the pan. Add 1 tablespoon oil to the drippings in the pan. Add potatoes; cook, stirring occasionally, until the potatoes begin to caramelize and are tender, about 20 minutes. Transfer the potatoes to the plate with the beef.
Heat the remaining 1 tablespoon oil in the skillet over medium heat. Add onion, bell pepper and poblano; cook, stirring occasionally, until tender, about 6 minutes. Add garlic; cook, stirring often, until aromatic, about 1 minute. Add kale and tomatoes; cook, stirring often, until the kale is wilted and the tomatoes are heated through, about 3 minutes. Stir in the beef and potatoes. Sprinkle with scallions, if desired.