YOUR SOLIN GENERATED RECIPE
Creamy Ground Beef and Potato Skillet
Sautéed lean ground beef and tender Yukon Gold potatoes tossed in a velvety Greek yogurt sauce for a savory, protein-packed meal.
INGREDIENTS
6 oz ground beef (93% lean)
0.75 whole Yukon Gold potato
0.5 cup plain non-fat Greek yogurt
0.5 cup yellow onion
1 cup baby spinach
0.5 tsp garlic powder
0.5 tsp smoked paprika
0.25 tsp sea salt
0.25 tsp black pepper
1 tsp extra virgin olive oil
PREPARATION
Dice the onion and cut the Yukon Gold potato into small, half-inch cubes to ensure quick and even cooking.
Heat the extra virgin olive oil in a large skillet over medium-high heat.
Add the diced potatoes and onions to the skillet, sautéing until the potatoes are golden-brown and tender.
Add the ground beef to the skillet, breaking it up with a spatula, and season with garlic powder, smoked paprika, sea salt, and black pepper.
Cook until the beef is fully browned and the onions are translucent.
Stir in the baby spinach and cook for one minute until the leaves are just wilted.
Remove the skillet from the heat and allow it to cool slightly for sixty seconds.
Fold in the plain Greek yogurt until the mixture is creamy and well-combined, then serve immediately.