Ingredients
Scale
- 1 lb Ground Beef (80/20 or 90/10 lean) – Approx $6.00
- 2 lbs Russet or Yukon Gold Potatoes – Approx $3.00
- 1 Large Yellow Onion – Approx $0.75
- 3 Cloves Garlic – Approx $0.50
- 2 tbsp Vegetable Oil or Olive Oil – Approx $0.25
- 1 cup Frozen Peas or Green Beans – Approx $1.50
- 1 tsp Smoked Paprika – Pantry Staple
- 1 tsp Salt and 1/2 tsp Black Pepper – Pantry Staple
- Optional: Hot sauce or dried parsley for garnish
Instructions
- Start by washing your potatoes thoroughly under cold water. If you are using Russet potatoes, you may want to peel them, but Yukon Gold skins are soft enough to leave on. Dice the potatoes into uniform 1/2-inch cubes to ensure they cook evenly. Finely dice your yellow onion and mince the garlic cloves. Set these aside in separate bowls so they are ready for the pan.
- Heat the oil in a large skillet over medium-high heat. Add the diced potatoes in a single layer. Cook them for about 10–12 minutes, tossing occasionally, until they are golden brown and fork-tender. Remove the potatoes from the skillet and set them aside. In the same skillet, add the ground beef and diced onions. Break the meat apart with a spatula and cook until the beef is browned and the onions are translucent. Stir in the garlic, salt, pepper, and smoked paprika for the last 60 seconds of cooking. Add the frozen vegetables and the cooked potatoes back into the pan. Stir everything together for 3-5 minutes until the vegetables are heated through and the flavors meld.
- Lay out four airtight meal prep containers on your counter. Use a measuring cup to divide the beef and potato mixture equally among the containers. This ensures consistent portion sizes and calorie counts for each meal. Let the food cool down to room temperature before sealing the lids to prevent the potatoes from becoming soggy from steam. Store in the refrigerator for up to four days.
- Cook Time: 45 minutes