Cheesy One Pot Beef and Potatoes

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Get ready for a delightful one pot beef and potatoes dish that’s sure to please your taste buds! This hearty recipe combines ground beef, thinly sliced potatoes, and Romano peppers, all topped off with a generous layer of melted cheddar cheese. The best part? It’s all cooked in a single skillet and ready to serve in just 30 minutes! It might just become a new family favorite!

Whipping up this scrumptious dish is a breeze, making it perfect for any day of the week. Pair it with a big, refreshing side salad to create a satisfying and flavorsome meal that you’ll find yourself returning to time and time again.

Creating this mouthwatering meal is as simple as cooking on the stovetop. Start by browning the potatoes until they’re golden and delicious. Next, cook the Romano peppers and ground beef together, adding in some garlic, onion, spices, and fresh parsley for an extra burst of flavor. Pour in some chicken broth, let it cook for 10 minutes, and then serve your masterpiece topped with grated cheddar cheese.

This cheesy beef and potato dish is perfect for those busy days when you crave a comforting dinner without the fuss. So go ahead, dig in, and enjoy!

PREP TIME: 10 minutes | COOK TIME: 20 minutes | TOTAL TIME: 30 minutes

Table of Contents

Ingredients

  • 1 tbsp olive oil
  • 1 tbsp unsalted butter
  • 1.8 pounds/800 g potatoes, preferably russets
  • 2 Romano peppers, chopped
  • 1.1 pounds/500 g lean ground beef
  • 1 onion, finely chopped
  • 2 garlic cloves, minced
  • 1 tsp each: sweet paprika, black pepper, Italian seasoning
  • ½ tsp each; salt, chili flakes
  • 2 tbsp double-concentrated tomato paste
  • 2 tbsp chopped parsley, more for serving
  • 2 cups chicken broth
  • 1 ½ cups/180 g grated cheddar

Instructions

  1. Get all the prep done before you start cooking. Peel the potatoes, cut them lengthwise in half, and slice them into ¼ inch/0.5 cm thick slices. Finely chop the onion and parsley, and mince the garlic. Cut the Romano peppers lengthwise in half, deseed, and slice thinly.
  2. Heat oil and butter in a large nonstick skillet over medium-high. Add potatoes and cook for about 6-8 minutes until they’re golden brown on all sides. Remove from skillet.
  3. To the same skillet, add peppers, and cook for 3 minutes until they start to soften. Add ground beef, break it up into pieces, and cook until slightly browned, about 2 minutes.
  4. Add garlic and onion, and cook until fragrant, about 2 minutes. Add salt, chili flakes, pepper, paprika, and Italian seasoning. Stir in tomato paste.
  5. Add parsley and potatoes, and stir gently until combined. Pour in chicken broth, cover with a lid, and cook for about 10 minutes until the potatoes are tender.
  6. When ready, sprinkle cheddar on top, close the lid, and let it melt completely.
  7. Top with parsley and chili flakes. Serve immediately while still hot with a big side salad. Enjoy!

Notes

Calories Per Serving: 702 kcal

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About the Author: Jenny Kristy

Spice Seeker, Recipe Weaver, Nomad Chef |With a passport bursting with stamps and a pantry overflowing with global spices, Jenny Kristy isn't just a cook, she's a culinary nomad. Her travels fuel her passion, transforming exotic flavors into recipes that tantalize and transport. She weaves magic in her kitchen, sharing her adventures through meals that whisper of Marrakesh markets and Tuscan trattorias. From teaching sushi to whipping up Moroccan masterpieces, Jenny ignites wanderlust and connects cultures, one delicious bite at a time.

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