High Protein Ground Beef Potatoes (Printable View)
Lean ground beef and tender potatoes cooked with warm spices for a filling and nutritious meal option.
# What You Need:
→ Proteins
01 - 1.1 lb lean ground beef (90% lean or higher)
→ Vegetables
02 - 1.3 lb russet potatoes, diced into ½-inch cubes
03 - 1 medium yellow onion, finely chopped
04 - 2 medium carrots, diced
05 - 2 cloves garlic, minced
06 - 3.5 oz baby spinach, roughly chopped
07 - 2 tablespoons chopped fresh parsley (optional)
→ Pantry & Seasonings
08 - 2 tablespoons olive oil
09 - 1 teaspoon smoked paprika
10 - 1 teaspoon dried thyme
11 - ½ teaspoon ground black pepper
12 - 1 teaspoon kosher salt, adjust to taste
13 - ½ cup low-sodium beef broth
→ Optional Toppings
14 - ½ cup shredded reduced-fat cheddar cheese
# How-To Steps:
01 - Heat olive oil in a large skillet over medium heat. Add chopped onion and diced carrots; sauté for 3-4 minutes until vegetables begin to soften.
02 - Stir in minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
03 - Increase heat to medium-high. Add ground beef, breaking it apart with a spatula. Cook for 6-8 minutes until fully browned and cooked through. Drain excess fat if necessary.
04 - Add diced potatoes, smoked paprika, dried thyme, salt, and black pepper. Stir thoroughly to coat all ingredients evenly with seasonings. Cook for 2 minutes.
05 - Pour in beef broth. Cover with lid, reduce heat to low, and simmer for 18-20 minutes. Stir occasionally until potatoes are fork-tender.
06 - Stir in chopped baby spinach and cook for 1-2 minutes until just wilted.
07 - Taste the dish and adjust salt or pepper as needed.
08 - If desired, sprinkle with shredded cheddar cheese. Cover and let melt for 2 minutes. Garnish with fresh parsley and serve hot.
# Expert Advice:
01 -
- Everything cooks in one pan so you spend less time cleaning and more time eating
- The protein to veggie ratio keeps you full for hours without that heavy post meal feeling
02 -
- Cutting your potatoes into uneven sizes means some will be mushy while others stay crunchy
- Do not skip the draining step if your beef is fatty or you will end up with a greasy mess
03 -
- Dice your potatoes about the same size as your beef chunks for even cooking
- Season generously at each step rather than dumping all the salt in at the end