Description
Loaded Beef and Potato Skillet is a quick and hearty one-pan meal featuring seasoned ground beef, golden sautéed potatoes, colorful bell peppers, and melted cheddar cheese, finished with a dollop of creamy sour cream. Perfect for a flavorful family dinner in just 30 minutes.
Ingredients
Scale
Meats
- 1 lb (450 g) ground beef
Vegetables
- 4 medium-sized diced potatoes (about 600 g)
- 1 medium onion, diced
- 1 cup diced bell peppers (any color or mix)
- 3 cloves garlic, minced
Dairy
- 1 cup shredded cheese (cheddar or choice)
- 1/2 cup sour cream
Oils and Seasonings
- 2 tablespoons olive oil
- Salt to taste
- Pepper to taste
Instructions
- Prepare Ingredients: Wash and dice the potatoes, onion, and bell peppers, and mince the garlic cloves to get all ingredients ready for cooking.
- Cook Ground Beef: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the ground beef, season with salt and pepper, and cook for 7-10 minutes, stirring and breaking it up until browned and fully cooked.
- Cook Potatoes: Remove the cooked beef from the skillet and set aside. Add the diced potatoes to the skillet and cook for 10-15 minutes, stirring occasionally until the potatoes turn golden brown and become tender.
- Sauté Vegetables: Add the diced onion and bell peppers to the skillet with the potatoes. Cook for about 5 minutes until softened, then add the minced garlic and sauté for an additional minute to release its aroma.
- Combine Beef and Vegetables: Return the cooked ground beef to the skillet with the vegetables and potatoes. Mix everything well and cook together for another 2-3 minutes to blend flavors.
- Melt Cheese and Serve: Sprinkle shredded cheese evenly over the skillet contents. Cover and cook for 2-3 minutes until the cheese melts. Drizzle sour cream over the top before serving for a creamy finish.
Notes
- Use any type of shredded cheese you prefer, such as Monterey Jack or mozzarella, for a different flavor.
- For extra spice, consider adding chili flakes or diced jalapeños when sautéing the vegetables.
- This dish can be made gluten-free by ensuring the seasoning and sour cream contain no gluten additives.
- Leftovers store well in the refrigerator for up to 3 days and reheat nicely on the stovetop or microwave.
- To save time, use pre-diced potatoes or leftover cooked potatoes.
