High Protein Ground Beef Potatoes (Printer-friendly)

Lean ground beef and tender potatoes combined for a hearty, protein-rich main dish.

# What you'll need:

→ Proteins

01 - 1.1 pounds lean ground beef (90% lean or higher)

→ Vegetables

02 - 1.3 pounds russet potatoes, diced into ½-inch cubes
03 - 1 medium yellow onion, finely chopped
04 - 2 medium carrots, diced
05 - 2 cloves garlic, minced
06 - 3.5 ounces baby spinach, roughly chopped
07 - 2 tablespoons chopped fresh parsley

→ Pantry & Seasonings

08 - 2 tablespoons olive oil
09 - 1 teaspoon smoked paprika
10 - 1 teaspoon dried thyme
11 - ½ teaspoon ground black pepper
12 - 1 teaspoon kosher salt
13 - ½ cup low-sodium beef broth

→ Optional Topping

14 - ½ cup shredded reduced-fat cheddar cheese

# Method:

01 - Heat olive oil in a large skillet over medium heat. Add onion and carrots; sauté for 3–4 minutes until softened.
02 - Add garlic and cook for 1 minute until fragrant, being careful not to burn it.
03 - Increase heat to medium-high and add ground beef. Cook, breaking up with a spatula, until browned and cooked through, about 6–8 minutes. Drain excess fat if needed.
04 - Stir in potatoes, smoked paprika, thyme, salt, and black pepper. Cook for 2 minutes, stirring to coat evenly.
05 - Pour in beef broth. Cover, reduce heat to low, and simmer for 18–20 minutes, stirring occasionally, until potatoes are tender.
06 - Stir in baby spinach and cook for 1–2 minutes until wilted.
07 - Taste and adjust salt and pepper if needed.
08 - Sprinkle with shredded cheddar cheese if desired, cover, and let cheese melt for 2 minutes. Garnish with fresh parsley and serve hot.

# Expert Tips:

01 -
  • One pan means virtually zero cleanup, which is basically a weeknight miracle
  • Thirty three grams of protein per serving will keep you full for hours
  • The potatoes become impossibly tender while soaking up all those savory beef juices
02 -
  • Dont rush the potato dicing. Uniform one centimeter cubes means everything finishes cooking at the same time
  • Keep the lid on during simmering. Trapped steam is what makes the potatoes so incredibly tender
  • The smoked paprika matters. Regular paprika doesnt give you that same depth of flavor
03 -
  • Use a skillet with a tight fitting lid or the broth will evaporate before the potatoes finish cooking
  • Ground turkey or chicken work as lighter substitutes though beef gives the richest flavor

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