Ground Beef Potato Skillet
This is the kind of meal that started as a way to use up whatever vegetables I had left in the fridge, and it turned into a regular in my rotation. Ground beef and potatoes form the base, with peppers, onions, and cheddar rounding it out.
This skillet is built around whatever I have on hand, but ground beef, potatoes, peppers, and onions always make for a satisfying combination on their own. Cheddar melted over the top at the end ties everything together with a little richness.
Potatoes take the longest to cook, so I give them a head start before adding the beef and vegetables to make sure everything finishes at the same time. This one is closer to a hash than a bowl, and it reheats well in a skillet or the microwave alike.
Exact ingredient amounts and cook times are on the recipe card, built for a full ten-portion batch. Let everything cool before dividing it into containers, then refrigerate what you'll eat within four days and freeze the rest. This skillet is one of the easier dinners to throw together without much planning.
Nutrition note: This is general food information, not individualized medical or nutrition advice.
Ground Beef Potato Skillet
YIELD
10 portions
ESTIMATED NUTRITION
605 calories • 45g protein • 36g carbs • 30g fat per portion
This is the kind of meal I reach for when I want a comforting, homemade dinner without having to cook from scratch every night.
Ingredients
• 3 3/4 lb lean ground beef
• 10 cups diced potatoes
• 2 1/2 bell pepper
• 2 1/2 onion
• 2 1/2 cup shredded cheddar
• 2 1/2 tbsp olive oil
• 2 1/2 tsp paprika
Directions
1. Brown beef and remove.
2. Cook potatoes, pepper and onion in oil until tender.
3. Return beef, season and top with cheese; cover until melted.
4. Let the food cool briefly, then divide it evenly among 10 airtight meal-prep containers. Add avocado or other delicate fresh toppings just before eating.
Meal-prep notes: Refrigerate promptly and use refrigerated portions within 3–4 days; freeze any portions you will not eat in that window. Reheat hot meals until steaming and 165°F internally. Nutrition is estimated per portion.
