Potatoes and Ground Beef Taste Better This Way! Easy Skillet Dinner

Ground beef and potatoes come together in this simple, hearty skillet dinner made with everyday ingredients. The beef is browned first, then the potatoes cook in the same skillet until golden and tender. Add the vegetables, return the beef, and finish with a little Cheddar before serving with sour cream and green onions. Total time: About 40 minutes Servings: 3-4 generous portions Customize it! Ground pork, turkey, chicken, or crumbled sausage can replace the beef. Diced chicken, sliced cooked sausage, or leftover cooked meat also work. Brown raw meat first, transfer it to a bowl, and return it near the end. The potatoes and vegetables also work as a meatless skillet dish. Simply start with oil instead of beef fat. You can also cook the meat separately and serve it alongside the potatoes, which helps the potatoes keep more of their browned texture. Use any color bell pepper and any type of onion. Mushrooms, zucchini, or corn can also work. Stir in spinach near the end, or add cooked bacon with the meat. Cheddar is optional; Monterey Jack, Gouda, or another melting cheese can be used instead. 🔔 New recipes every week:    / @yumcult   👍 Like if you enjoyed! Where are you watching from? 🌎👇 🛒 Ingredients: Large skillet, about 11 in / 28 cm 3-4 medium potatoes, about 1.1 lb / 500 g 1.1 lb / 500 g ground beef Salt and black pepper, to taste A splash of Worcestershire sauce, optional 2-3 tbsp neutral oil, as needed for the potatoes 1 small onion, thinly sliced 1 small bell pepper, thinly sliced A little butter 2 garlic cloves, thinly sliced 1/2 tsp dried thyme 1/2 tsp smoked paprika 1.5-2 oz / 40-60 g shredded Cheddar, optional 2-3 green onions, thinly sliced About 1/2 cup / 120 g sour cream, for serving 📝 Quick Instructions: Cut the potatoes into even cubes, about 1/2 in / 1-1.2 cm. Pat them dry with paper towels to help them brown. Add the beef to a hot skillet and let it brown before breaking it up. Season with salt and black pepper, add Worcestershire sauce if using, and cook just until no longer pink. Transfer to a bowl. Leave a little beef fat in the skillet, then add oil for the potatoes. Add the potatoes, toss to coat, and spread them into an even layer. Let them brown undisturbed at first, then turn occasionally until golden on all sides. Adjust the heat if they color too quickly. Add the onion and cook until softened, stirring occasionally. Add the bell pepper and continue cooking until the potatoes and vegetables are almost tender. Make a little space in the skillet. Add the butter, garlic, thyme, and smoked paprika. Cook for 30-40 seconds until fragrant, then stir everything together. Return the beef and gently toss to combine. Heat everything through for 1-2 minutes. Taste and adjust the salt and pepper, then turn off the heat. Add the Cheddar and green onions. Toss gently, then serve right away with sour cream and more green onions. Tips for the Best Potatoes: Cut the potatoes evenly and dry them well. Use a wide skillet, keep them in a single layer, and do not stir constantly. Let one side develop color before turning them. If the skillet becomes dry, add a little more oil. Storage: Refrigerate leftovers in a covered container for up to 3 days. Reheat in a skillet for the best texture. A microwave works too, but the potatoes will soften. Add the sour cream after reheating. Subtitles available in multiple languages (CC). ❤️ Share this with someone who loves easy ground beef and potato dinners! #GroundBeefAndPotatoes #SkilletPotatoes #GroundBeefDinner #PotatoRecipes #SkilletDinner #EasyDinner #WeeknightDinner #ComfortFood #YumCult