YOUR SOLIN GENERATED RECIPE
Creamy Ground Beef and Potato Skillet
Sautéed ground beef and tender diced potatoes are folded into a velvety Greek yogurt sauce for a savory and satisfying one-pan meal.
INGREDIENTS
7 oz Ground beef (93% lean)
0.5 medium Yukon gold potato
0.5 tsp Extra virgin olive oil
0.5 cup Red bell pepper
1 cup Baby spinach
0.25 cup Plain Greek yogurt
0.25 tsp Sea salt
0.25 tsp Black pepper
0.5 tsp Garlic powder
0.5 tsp Onion powder
1 tbsp Fresh parsley
PREPARATION
Dice the Yukon gold potato into small 1/2-inch cubes to ensure quick and even cooking.
Heat the olive oil in a large non-stick skillet over medium-high heat.
Add the diced potatoes to the skillet and cook for 8-10 minutes, stirring occasionally, until golden brown and fork-tender.
Add the ground beef and diced red bell pepper to the skillet with the potatoes, breaking the meat up with a wooden spoon.
Season the mixture with sea salt, black pepper, garlic powder, and onion powder.
Cook until the beef is fully browned and the peppers have softened, about 5-6 minutes.
Lower the heat to low and stir in the baby spinach until it is just wilted.
Remove the skillet from the heat and let it cool for one minute before stirring in the Greek yogurt to create a creamy sauce.
Garnish with freshly chopped parsley and serve immediately.