Ground Beef and Potatoes Skillet
Active Time: 40 minutes Total Time: 40 minutes- 3 tablespoons extra-virgin olive oil, divided
- 1 pound 90 percent lean ground beef
- 2 teaspoons ground cumin
- 3/4 teaspoon salt
- 1/4 teaspoon ground pepper
- 3 medium Yukon Gold potatoes, diced
- 1 medium yellow onion, chopped
- 1 yellow bell pepper, diced
- 1 poblano pepper, diced
- 2 cloves garlic, minced
- 1 bunch lacinato kale chopped, stemmed and roughly chopped
- 2 plum tomatoes, diced
- 1 scallion, thinly sliced crosswise (optional)
Add 1 tablespoon oil to the drippings in the pan. Add potatoes; cook, stirring occasionally, until the potatoes begin to caramelize and are tender, about 20 minutes. Transfer the potatoes to the plate with the beef.
Heat the remaining 1 tablespoon oil in the skillet over medium heat. Add onion, bell pepper and poblano; cook, stirring occasionally, until tender, about 6 minutes. Add garlic; cook, stirring often, until aromatic, about 1 minute. Add kale and tomatoes; cook, stirring often, until the kale is wilted and the tomatoes are heated through, about 3 minutes. Stir in the beef and potatoes. Sprinkle with scallions, if desired.
Recipe nutrition per serving: 298 Calories, Total Fat: 14 g, Saturated Fat: 4 g, Cholesterol: 46 mg, Carbohydrates: 26 g, Fiber: 3 g, Total Sugars: 4 g, Protein: 19 g, Sodium: 400 mg, Potassium: 908 mg, Phosphorus: 223 mg, Iron: 3 mg, Folate: 56 mcg, Calcium: 61 mg, Vitamin A: 1589 IU, Vitamin C: 115 mg.
