Description
A hearty one-skillet dinner made with seasoned ground beef, thinly sliced potatoes, sweet peppers, tomato paste, herbs, chicken broth, and melted cheddar cheese.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1.8 pounds white starchy potatoes, peeled and sliced 1/4 inch thick
- 2 Romano peppers, deseeded and thinly sliced, or bell peppers
- 1.1 pounds lean ground beef
- 1 yellow onion, finely chopped
- 2 garlic cloves, minced
- 1 teaspoon sweet paprika
- 1 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon chili flakes
- 2 tablespoons double-concentrated tomato paste
- 2 tablespoons chopped fresh parsley, plus more for serving
- 2 cups chicken broth
- 1 1/2 cups grated cheddar cheese
Instructions
- Peel and halve the potatoes lengthwise, then cut them into even 1/4-inch slices. Halve and deseed the peppers, then slice them thinly. Chop the onion and parsley, mince the garlic, and grate the cheddar.
- Heat the olive oil and butter in a large nonstick skillet over medium-high heat.
- Add the potato slices and cook for about 6 minutes, turning as needed, until golden on several sides. Transfer them to a plate.
- Add the peppers to the same skillet and cook for about 3 minutes until they begin to soften.
- Add the ground beef, break it into small pieces, and cook for about 2 minutes until lightly browned.
- Add the onion and garlic and cook for about 2 minutes until fragrant.
- Stir in the sweet paprika, black pepper, Italian seasoning, salt, chili flakes, and tomato paste.
- Return the potatoes to the skillet and add the chopped parsley. Stir gently to combine.
- Pour in the chicken broth, cover the skillet, and cook for about 10 minutes until the potatoes become tender.
- Remove the lid and simmer until most of the remaining broth evaporates.
- Sprinkle the grated cheddar evenly over the skillet. Cover and let the cheese melt completely.
- Top with extra parsley and chili flakes, then serve immediately.
Notes
- Slice the potatoes evenly so they cook at the same rate.
- Pat the potato slices dry before browning to help them develop golden edges.
- Use freshly grated cheddar for the smoothest melted topping.
- Bell peppers can replace Romano peppers.
- Add a small splash of broth if the potatoes remain firm after 10 minutes.
- Store cooled leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a covered skillet with a teaspoon of broth.
- Freezing is not recommended because the potatoes may become grainy.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 582
- Sugar: 4
- Sodium: 1105
- Fat: 28
- Saturated Fat: 13
- Unsaturated Fat: 10
- Trans Fat: 1
- Carbohydrates: 41
- Fiber: 6
- Protein: 42
- Cholesterol: 130