Name: Ground beef and potato bowls
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 1 serving
Ingredients: 5 oz 93% lean ground beef; 5 oz Yukon Gold potatoes, diced into 1/2-inch pieces; 1/2 medium yellow onion, diced; 1/2 red bell pepper, diced; 1 oz fresh spinach; 2 tsp olive oil; 1/4 tsp garlic powder; 1/2 tsp smoked paprika; 1/4 tsp salt; 1/4 tsp black pepper; 1 tsp red wine vinegar

Instructions

Prep 25 min · Cook 10 min

Heat half the oil in a 12-inch nonstick skillet over medium heat. Add the potatoes and a pinch of the salt. Cover and cook for 5 minutes until the potatoes begin to soften.
Uncover the skillet and increase the heat to medium-high. Cook for 8 to 10 minutes, stirring only occasionally, until the potatoes are golden brown and tender when pierced with a fork. Remove from the skillet and set aside. Done when tender when pierced.
Return the skillet to medium-high heat with the remaining oil. Add the ground beef and cook for 5 minutes, breaking it up with a spoon, until browned and cooked through. Done when opaque in the center, 160°F.
Add the onion and bell pepper to the skillet. Cook for 4 minutes until the vegetables are softened. Stir in the garlic powder, smoked paprika, black pepper, and the remaining salt for 1 minute to toast the spices.
Return the potatoes to the skillet and cook for 1 minute to warm through. Remove from the heat and stir in the red wine vinegar.
Place the spinach in a large bowl and top with the hot beef and potato mixture. Toss gently for 1 minute until the spinach is slightly wilted.

Nutrition

Ingredients

Instructions

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