Good With Ground Beef is the kind of recipe I turn to when I need a no-nonsense dinner that actually delivers. It's a one-skillet meal that combines seasoned ground beef, tender potatoes, and colorful bell peppers in a rich, savory sauce. The result is a hearty, comforting dish that doesn't require a dozen pots or a lot of fuss.
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I've tested this recipe multiple times to get the seasoning balance right—just enough garlic, paprika, and oregano to complement the beef without overwhelming it. The potatoes get crispy edges while staying soft inside, and the peppers add a slight sweetness that cuts through the richness. It's a complete meal in one pan, which means less cleanup and more time for the things that matter.
Whether you're feeding a hungry family or meal-prepping for the week, this recipe scales easily and holds up well. Let's get into the details.
Why You'll Love This Recipe
About the Ingredients
1 lb (450g) ground beef (85% lean)
85% lean gives a good balance of flavor and moisture. For a leaner option, use 90% lean, but you may need to add a tablespoon of oil.
1 lb (450g) Yukon Gold potatoes, diced into 1/2-inch cubes
Yukon Golds hold their shape well. Russets also work, but they may break down more.
1 large yellow onion, chopped
Yellow onion adds a sweet, savory base. Red onion works too, but it's slightly sharper.
2 bell peppers (any color), chopped
Use a mix of colors for visual appeal. Green peppers are more bitter; red/yellow are sweeter.
3 cloves garlic, minced
Fresh garlic is best, but 1 teaspoon of jarred minced garlic works in a pinch.
1 cup (240ml) beef broth
Use low-sodium beef broth to control salt. Chicken broth or water with a bouillon cube also works.
1 can (14.5 oz / 411g) diced tomatoes, undrained
Fire-roasted diced tomatoes add extra depth. Regular diced tomatoes are fine.
2 tablespoons tomato paste
Tomato paste thickens the sauce. If you don't have it, use an extra 1/2 cup of diced tomatoes, but the sauce will be thinner.
1 teaspoon smoked paprika
Smoked paprika gives a subtle smokiness. Regular sweet paprika works if that's all you have.
1 teaspoon dried oregano
Dried oregano is more concentrated than fresh. If using fresh, use 1 tablespoon.
1/2 teaspoon salt, plus more to taste
Adjust salt based on the broth and tomatoes you use. Start with less and add more at the end.
1/4 teaspoon black pepper
Freshly ground black pepper is best for flavor.
2 tablespoons olive oil, divided
Olive oil is for browning the beef and sautéing veggies. Any neutral oil like canola works.
Tips & Tricks
- Don't overcrowd the skillet when browning the beef—work in batches if needed to get a good sear.
- Cut potatoes into uniform 1/2-inch cubes so they cook evenly. Smaller cubes cook faster.
- Let the sauce simmer uncovered for the last 5 minutes to thicken, not just covered the whole time.
Pro Tips
Step-by-Step Instructions
1. Brown the beef
Heat 1 tablespoon olive oil in a large 12-inch skillet over medium-high heat (375°F/190°C). Add ground beef and cook, breaking it apart with a spatula, until browned and no longer pink, about 5-7 minutes. Remove beef with a slotted spoon and set aside, leaving any drippings in the pan.
2. Sauté the aromatics
Reduce heat to medium (350°F/175°C). Add remaining 1 tablespoon olive oil to the same skillet. Add onion and bell peppers, cook until softened, about 3-4 minutes. Add garlic and cook for 30 seconds until fragrant.
3. Cook the potatoes
Add the diced potatoes to the skillet. Cook for 5 minutes, stirring occasionally, until they start to brown on the edges. This helps them hold their shape later.
4. Add the sauce base
Stir in tomato paste, smoked paprika, oregano, salt, and pepper. Cook for 1 minute to toast the spices. Then add the diced tomatoes with their juices and beef broth. Scrape the bottom of the skillet to deglaze.
5. Simmer covered
Return the browned beef to the skillet. Bring the mixture to a simmer, then reduce heat to low (300°F/150°C). Cover and cook for 15 minutes, or until potatoes are fork-tender. Stir once halfway through.
6. Uncover and thicken
Remove the lid and increase heat to medium (350°F/175°C). Let the sauce simmer uncovered for 5 minutes, stirring occasionally, until it thickens to your liking. The potatoes should be soft but not mushy.
7. Season and serve
Taste and adjust seasoning with more salt and pepper if needed. Serve hot, garnished with fresh parsley or chopped green onions if desired.
Delicious Variations
Spicy
Add 1/2 teaspoon crushed red pepper flakes or a diced jalapeño with the onions for heat.
Cheesy
Stir in 1 cup shredded cheddar or Monterey Jack during the last 2 minutes of cooking until melted.
Tex-Mex
Swap oregano for 1 teaspoon chili powder and add 1/2 cup corn kernels with the potatoes.
How to Store Good With Ground Beef
Refrigerator
Store in an airtight container for up to 4 days. The flavors will deepen overnight.
Freezer
Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat in a skillet over medium heat (350°F/175°C) for 5-7 minutes, or microwave in 1-minute increments until hot.
Frequently Asked Questions
Q: Can I use ground turkey instead of ground beef?
Yes, ground turkey works, but it's leaner, so add 1 tablespoon olive oil when browning to prevent dryness. The flavor will be slightly different but still good.
Q: How do I make this recipe gluten-free?
This recipe is naturally gluten-free as long as you use gluten-free beef broth. Check your broth label; most are gluten-free, but some may contain wheat.
Q: Can I add other vegetables?
Absolutely. Carrots, zucchini, or mushrooms can be added. Add harder veggies like carrots with the potatoes, and softer ones like zucchini in the last 5 minutes.
Q: What can I serve with this dish?
It's a complete meal, but you can serve with crusty bread, rice, or a simple green salad. For a low-carb option, skip the potatoes and serve over cauliflower rice.
Q: How do I prevent the potatoes from becoming mushy?
Don't overcook them. Simmer covered for exactly 15 minutes, then check for doneness. Also, cut them into even cubes so they cook uniformly.
If you make this Good With Ground Beef, I'd love to hear how it turns out. Leave a comment below, share your photos, and let me know what variations you tried. Stay sharp.
Good With Ground Beef
Good With Ground Beef is a savory one-pan dinner with seasoned beef, potatoes, and bell peppers, ready in 30 minutes for busy weeknights.
🧂 Ingredients
- 1 lb (450g) ground beef (85% lean)
- 1 lb (450g) Yukon Gold potatoes, diced into 1/2-inch cubes
- 1 large yellow onion, chopped
- 2 bell peppers (any color), chopped
- 3 cloves garlic, minced
- 1 cup (240ml) beef broth
- 1 can (14.5 oz / 411g) diced tomatoes, undrained
- 2 tablespoons tomato paste
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil, divided
📋 Instructions
- 1Brown the beef — Heat 1 tablespoon olive oil in a large 12-inch skillet over medium-high heat (375°F/190°C). Add ground beef and cook, breaking it apart with a spatula, until browned and no longer pink, about 5-7 minutes. Remove beef with a slotted spoon and set aside, leaving any drippings in the pan.
- 2Sauté the aromatics — Reduce heat to medium (350°F/175°C). Add remaining 1 tablespoon olive oil to the same skillet. Add onion and bell peppers, cook until softened, about 3-4 minutes. Add garlic and cook for 30 seconds until fragrant.
- 3Cook the potatoes — Add the diced potatoes to the skillet. Cook for 5 minutes, stirring occasionally, until they start to brown on the edges. This helps them hold their shape later.
- 4Add the sauce base — Stir in tomato paste, smoked paprika, oregano, salt, and pepper. Cook for 1 minute to toast the spices. Then add the diced tomatoes with their juices and beef broth. Scrape the bottom of the skillet to deglaze.
- 5Simmer covered — Return the browned beef to the skillet. Bring the mixture to a simmer, then reduce heat to low (300°F/150°C). Cover and cook for 15 minutes, or until potatoes are fork-tender. Stir once halfway through.
- 6Uncover and thicken — Remove the lid and increase heat to medium (350°F/175°C). Let the sauce simmer uncovered for 5 minutes, stirring occasionally, until it thickens to your liking. The potatoes should be soft but not mushy.
- 7Season and serve — Taste and adjust seasoning with more salt and pepper if needed. Serve hot, garnished with fresh parsley or chopped green onions if desired.
Liam covers personal finance for young professionals, with a no-nonsense approach to budgeting and investing. He shares strategies he's tested while paying off his own student loans.
