High Protein Ground Beef Potatoes

The smell of ground beef sizzling with onions takes me back to Tuesday nights in my first apartment, when I was learning that a skillet could solve almost any hunger problem. I started making this beef and potato combo when I discovered thatrusset potatoes could go from crunchy to creamy in the same pan as meat. Something about the way the potatoes soak up those beefy juices while simmering makes this feel like a proper meal without much effort.

My friend Sarah stumbled into my kitchen last winter complaining about being sick of sad delivery food, so I whipped this up while she sat on my counter talking about her job. She kept asking what smelled so good and ended up eating straight from the pan with a fork. Now she texts me whenever she makes it, usually with some variation about how she added extra cheese because she is incapable of following instructions.

Ingredients

• Lean ground beef: The 90% lean ratio gives you all that beefy flavor without drowning everything in excess grease
• Russet potatoes: Cut them into small even cubes so they cook through and get creamy in the simmering broth
• Yellow onion and carrots: These aromatics build the flavor foundation so do not rush the sauté step
• Garlic: Add it just before the beef so it does not burn and turn bitter
• Smoked paprika and thyme: This spice combo gives it that comforting home cooked depth
• Beef broth: Low sodium lets you control the salt level while the liquid steams the potatoes tender
• Baby spinach: Toss it in at the end so it wilts nicely without turning to mush
• Shredded cheddar: Optional but let's be honest, cheese makes everything better

Instructions

Sauté the aromatics:

Heat that olive oil in your big skillet and let the onions and carrots soften up until they smell sweet and welcoming

Add the garlic:

Toss in the minced garlic for just a minute until fragrant, stirring constantly so it does not scorch

Brown the beef:

Crank up the heat, add the ground beef, and break it apart with your spatula until it is cooked through and no longer pink

Season everything:

Stir in the potatoes and spices, letting them get friendly for a couple minutes so the starch starts coating everything

Simmer it down:

Pour in the broth, cover the pan, and let it bubble gently on low heat until the potatoes are fork tender

Wilt the spinach:

Throw in the chopped spinach and stir until it just collapses into the mix

Finish with flair:

Taste it, fix the seasoning if needed, and let cheese melt on top if you are feeling indulgent before serving

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This dish became my go to when I started meal prepping because it actually tastes better after a night in the fridge. The flavors meld together and the potatoes soak up even more of that seasoned broth. My partner now requests it specifically on Sunday afternoons so we have lunch sorted for the week ahead.

Making It Your Own

Sweet potatoes work beautifully here and add a lovely color contrast with the beef. I have also thrown in bell peppers or frozen peas when the fridge looked bare and needed clearing out. The broth and beef create such a solid base that almost any vegetable addition feels intentional rather than desperate.

Serving Suggestions

A crisp green salad on the side cuts through the richness nicely. Sometimes I serve it over cauliflower rice when I am watching carbs, but honestly it stands perfectly fine on its own. The beef broth creates almost a gravy like consistency that clings to everything in the pan.

Storage and Reheating

This keeps in the fridge for four days and freezes surprisingly well if you want to double the batch. Reheat it gently with a splash of water or extra broth because the potatoes will have absorbed most of the liquid. I actually prefer the leftovers since the potatoes get even creamier.

• Let it cool completely before storing to avoid condensation making everything soggy
• Reheat on the stove over medium low heat, stirring occasionally
• The cheese topping does not freeze well so add fresh when you reheat

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There is something deeply satisfying about a meal that comes together in one pan but tastes like it took all day. This is the kind of recipe that earns a permanent spot in your weekly rotation.

Recipe Questions & Answers

→ What cut of beef works best?

Lean ground beef with at least 90% lean content is ideal for a balanced texture and flavor.

→ Can I substitute other vegetables?

Yes, sweet potatoes, bell peppers, or peas can be added or swapped to vary the flavors and nutrients.

→ How do I tell when potatoes are done?

Potatoes are tender when easily pierced with a fork after simmering for about 18-20 minutes.

→ Is cheddar cheese necessary?

Cheddar cheese is optional and can be added for extra creaminess and richness.

→ What seasoning enhances the flavor?

Smoked paprika, thyme, garlic, and black pepper create a warm, savory profile that complements the beef and potatoes well.

→ Can this be made gluten-free?

Yes, using gluten-free broth and seasonings ensures the dish remains suitable for gluten-free diets.