Name: Beef mince and vegetable skillet
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 7 oz 93% lean ground beef; 3.5 oz red potatoes, diced into 1/2-inch pieces; 3/4 red bell pepper, diced; 1/2 medium yellow onion, diced; 2 cloves garlic, minced; 1 tsp extra virgin olive oil; 1/4 tsp salt; 1/2 tsp black pepper; 3/4 tsp smoked paprika; 1 1/2 tbsp fresh parsley, chopped; 1 tsp red wine vinegar; 1 tbsp water

Nutrition

Per serving

480 calories

Protein: 46g; 39% of calories
Carbs: 31g; 26% of calories
Fat: 18g; 35% of calories

Instructions

Prep 15 min · Cook 10 min

Place the diced potatoes in a microwave-safe bowl with the water. Cover and microwave until just tender, about 4 minutes, then drain.
Heat the oil in a 12-inch nonstick skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until no pink remains and the bottom of the pan has browned bits, about 5 minutes. Done when beef is no longer pink, 160°F.
Add the onion and bell pepper to the skillet with the beef. Cook until the vegetables begin to soften, about 4 minutes.
Stir in the steamed potatoes. Cook, stirring only every minute or so, until the potatoes are golden on the edges, about 6 minutes.
Stir in the minced garlic, salt, black pepper, and smoked paprika. Cook for 1 minute until the garlic is fragrant. Remove from the heat and stir in the parsley and red wine vinegar. Taste and add a pinch more salt if needed.

Nutrition

Ingredients

Instructions

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