Ingredients
Ingredients
- 1 tablespoon oil
- 1½ lbs potatoes (any kind), cut into 1 cm or ½” cubes
- ½ medium onion, finely diced
- ½ green bell pepper, finely diced
- 1 lb lean ground beef
- 2 tablespoons tomato paste
- 2 cloves garlic, minced
- 1½ teaspoons seasoning salt
- 1 teaspoon Italian seasoning
- ½ teaspoon ground mustard
- ¼ teaspoon black pepper
- ⅛ teaspoon red pepper flakes
- ¾ cup low sodium beef or chicken broth
- ½ cup tomato sauce (marinara or similar)
- ¼ cup cream (any kind)
- 1 cup shredded mozzarella or cheddar cheese
- Fresh chopped parsley or green onions for garnish
Instructions
- Heat the oil: Add the oil to a large skillet over medium-high heat, ensuring the skillet has a lid that fits to cover later.
- Cook the potatoes: Add the cubed potatoes to the skillet and cook for 5-6 minutes, stirring often, until they turn light golden and start to soften.
- Add onion and pepper: Mix in the finely diced onion and green bell pepper, cooking an additional 1-2 minutes until the onion becomes translucent.
- Brown the ground beef: Add the lean ground beef to the skillet. Cook and stir until the beef is fully browned. Drain any excess fat or blot it with paper towels.
- Incorporate seasonings and tomato paste: Stir in the tomato paste, minced garlic, seasoning salt, Italian seasoning, ground mustard, black pepper, and red pepper flakes. Cook while stirring for 1 minute to enhance the flavors.
- Add liquids and simmer: Pour in the low sodium broth, tomato sauce, and cream. Bring the mixture to a simmer, then cover with the lid and reduce heat to medium-low. Continue cooking and stirring occasionally until the potatoes are tender, which may take some time.
- Finish with cheese and garnish: Remove the skillet from heat, uncover, and sprinkle the shredded mozzarella or cheddar cheese over the top. Cover again briefly just until the cheese melts. Garnish with fresh chopped parsley or green onions before serving.
Notes
- Use any type of potatoes you prefer; Yukon Gold or red potatoes work well for texture.
- For a slightly spicier version, increase the red pepper flakes to taste.
- If you want a creamier texture, use heavy cream or half-and-half in place of the cream specified.
- Serve with a simple green salad or steamed vegetables for a complete meal.
- Leftovers can be refrigerated for up to 3 days and reheated on the stovetop or microwave.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
