Ingredients
Scale
- 1 lb Lean Ground Beef (80/20 or 90/10)
- 2 lbs Russet or Yukon Gold Potatoes, cubed into 1/2 inch pieces
- 1 Large Yellow Onion, diced
- 2 Bell Peppers (any color), chopped
- 3 Cloves Garlic, minced
- 2 tbsp Olive Oil or Vegetable Oil
- 1 tsp Dried Oregano
- 1 tsp Paprika
- Salt and Black Pepper to taste
- Optional: Fresh parsley or green onions for garnish
Instructions
- Start by washing your potatoes thoroughly. You can peel them if you prefer, but leaving the skins on saves time and adds extra nutrients. Cube the potatoes into small, uniform pieces about half an inch wide. This ensures they cook quickly and evenly. Dice your onion and chop the bell peppers into similar-sized bits. Mince the garlic and set it aside in a small bowl.
- Place a large skillet or non-stick pan over medium-high heat. Add the ground beef to the dry pan. Break it apart with a wooden spoon or spatula as it cooks. Continue cooking until the beef is fully browned and no pink remains. Use a spoon to drain most of the excess grease into a jar, leaving about one tablespoon in the pan for flavor. Remove the beef from the pan and set it aside on a plate.
- Add the olive oil to the same skillet. Toss in the cubed potatoes. Spread them out in a single layer and let them cook undisturbed for about 5 minutes to develop a golden crust. Stir the potatoes and add the onions and bell peppers. Continue cooking for another 10 to 12 minutes, stirring occasionally, until the potatoes are fork-tender and the onions are translucent. If the pan looks too dry, add a splash of water or broth and cover with a lid for 2 minutes to steam the potatoes.
- Add the minced garlic, paprika, oregano, salt, and pepper to the skillet. Stir constantly for about 60 seconds until the garlic becomes fragrant. Return the cooked ground beef to the pan. Toss everything together vigorously to ensure the spices coat every piece of beef and potato. Cook for an additional 2 to 3 minutes to allow the flavors to meld and the beef to heat through.
- Divide the mixture equally into four airtight meal prep containers. Allow the food to cool to room temperature before snapping the lids on. This prevents steam from making the potatoes soggy. Store the containers in the refrigerator for up to four days. When you are ready to eat, microwave for 90 seconds or reheat in a skillet for a crispy texture.
- Cook Time: 45 minutes