Ground Beef, Veggie, & Potato Skillet

This delicious meal comes together quickly and is packed with veggies to make sure you and your family are getting all the benefits of a well-balanced diet.

Vegetables are such a valuable part of our diets, but it can be hard to get as many as we need. That’s why I love dishes like this that pack in a lot of veggie-power all in one meal.

Start by chopping up all of your veggies.

Crisp the potatoes in the skillet and set them aside. Then, add a little more EVOO and begin to brown the ground beef.

When the ground beef is cooked through, remove it from the pan and keep warm. Pour a little more EVOO into the pan and add the remaining veggies and garlic. Cook until the veggies are tender.

When the veggies are tender, return the potatoes and meat to the pan. Gently stir together.

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Ground Beef, Veggie, & Potato Skillet

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Yield 61x2x3x4x5x

Author 1200Today

IngredientsUSMetric

• 1 lb potatoes
• 1 tablespoon extra virgin olive oil
• 1 lb ground beef
• 1 teaspoon paprika
• 1 teaspoon cumin
• 1 medium onion
• 4 garlic cloves
• 1 lb zucchini
• 3 small sweet peppers, any color
• 1 yellow bell pepper
• 1 green bell pepper
• 1 bunch of kale
• 1 large tomato
• 1 cup vegetable broth
• sea salt and black pepper to taste

Instructions

1. Peel potatoes and cut them into small pieces. Use a paper towel to blot potatoes dry.
2. Heat 2 tablespoons of extra virgin olive oil in a skillet over medium heat. Add potatoes.
3. Allow the potatoes to fry for at least 5 minutes without moving the pan or touching the potatoes. When the potatoes are easily released from the pan, stir them around and all to cook on other sides. When slightly browned on all sides and tender inside, remove from the pan and set aside.
4. Finely chop the onion and the garlic cloves.
5. Heat the oil in the same skillet. Season with paprika, cumin, salt, and pepper. Add the ground beef and stir for a few minutes until the meat just begins to change to brown.
6. Add the onion and the garlic and cook until the onions are translucent and the ground beef lightly browned for about 5 minutes.
7. In the meantime, halve the zucchini lengthwise and slice the halves. Chop the bell pepper into cubes. Chop kale into bite-size pieces.
8. Add the kale, zucchini, tomatoes, sweet peppers, and bell pepper to the skillet and fry for 2-3 minutes.
9. Add the broth, cover the pot and cook for about 5 minutes or until the veggies are done to your liking.
10. Add the potatoes and sour cream to the pot. Stir gently.
11. Serve immediately.

Notes

Trade up the veggies in this to meet your family's tastes or use up what you have in the fridge or in the garden. This recipe is very versatile. You can even add some fresh chopped tomatoes to make it a little saucier.

Nutrition Facts

Calories

327.94

Fat (grams)

18.41

Sat. Fat (grams)

6.32

Carbs (grams)

24.79

Fiber (grams)

5.32

Net carbs

19.47

Sugar (grams)

6

Protein (grams)

17.45

Sodium (milligrams)

267.22

Cholesterol (grams)

53.68

Nutritional values are estimated.

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