Ground Beef & Potatoes Skillet

Name: Ground Beef & Potatoes Skillet
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6
Cuisine: Mexican
Ingredients: 3 tablespoons Extra-virgin olive oil, divided; 1 pound Ground beef (90% lean); 2 teaspoons Ground cumin; ¾ teaspoon Salt; ¼ teaspoon Ground black pepper; 3 medium Yukon Gold potatoes, diced into 1/2-inch pieces; 1 medium Yellow onion, chopped; 1 Yellow bell pepper, diced into 1/2-inch pieces; 1 Poblano pepper, diced into 1/2-inch pieces; 2 cloves Garlic cloves, minced; 1 bunch Lacinato kale, stemmed and roughly chopped; 2 medium Plum tomatoes, cored and diced into 1/2-inch pieces; 1 Scallion, thinly sliced crosswise (optional)

Recipe GLPRd5dc5d0ea19731

Mexican

Main Course

40 min

393 cal

Servings: 6

Stovetop

SNAP eligible

A hearty one-pan skillet meal featuring seasoned ground beef combined with tender diced potatoes, sautéed peppers, onions, and fresh kale. This colorful, nutrient-rich dish delivers warm comfort food flavors in just 40 minutes, perfect for a weeknight dinner.

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Ingredients

3 tablespoons Extra-virgin olive oil, divided

1 pound Ground beef (90% lean)

2 teaspoons Ground cumin

¾ teaspoon Salt

¼ teaspoon Ground black pepper

3 medium Yukon Gold potatoes, diced into 1/2-inch pieces

1 medium Yellow onion, chopped

1 Yellow bell pepper, diced into 1/2-inch pieces

1 Poblano pepper, diced into 1/2-inch pieces

2 cloves Garlic cloves, minced

1 bunch Lacinato kale, stemmed and roughly chopped

2 medium Plum tomatoes, cored and diced into 1/2-inch pieces

1 Scallion, thinly sliced crosswise (optional)

Directions

Heat 1½ tablespoons of olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it into small crumbles with a spoon, until no pink remains inside and the internal temperature reaches 160°F, about 5–7 minutes. Stir in the cumin, salt, and pepper. Remove the beef to a plate.
Add the remaining 1½ tablespoons of olive oil to the same skillet. Stir in the diced potatoes and cook for 8–10 minutes, stirring occasionally, until they begin to soften and pick up light golden color around the edges.
Add the chopped onion, yellow bell pepper, and poblano pepper to the skillet. Cook for 3–4 minutes, stirring occasionally, until the onion becomes translucent and the peppers start to soften.
Stir in the minced garlic and cook for 30 seconds until fragrant.
Return the cooked ground beef to the skillet, then add the kale and diced tomatoes. Stir well to combine all ingredients and cook for 2–3 minutes until the kale wilts down. Taste and adjust seasoning if needed.
Divide among serving bowls and top with sliced scallion if desired. Serve warm.

Comments

Grocery List Plus Editorial Staff4

This one-skillet meal hits the mark for a Charlotte weeknight: all ingredients are standard at Harris Teeter or Food Lion, the beef and potatoes drive the cost down to roughly $1.80 per serving, and the 40-minute estimate is honest for browning meat and softening potatoes. It reheats well and feeds a family of six without fussiness, though the poblano pepper adds a touch of regional charm that resonates in the Carolinas, and kale is tough to mess up in bulk. The main limitation is that it's a working dish that needs attention while potatoes soften, so you can't walk away, and the flavor leans mild-to-warm rather than complex.