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 for later use.
- Cook potatoes: Add the cubed potatoes to the skillet and cook for 5-6 minutes until they become lightly golden and begin to soften, stirring frequently to prevent sticking.
- Sauté vegetables: Add the finely diced onion and green bell pepper to the skillet and cook for 1-2 minutes until the onion becomes translucent and the vegetables soften slightly.
- Brown the ground beef: Add the lean ground beef to the skillet and cook, stirring and breaking it apart, until fully browned. Drain any excess fat or soak it up with a paper towel to reduce greasiness.
- Add seasonings and aromatics: Stir in the tomato paste, minced garlic, seasoning salt, Italian seasoning, ground mustard, black pepper, and red pepper flakes. Cook and stir for about 1 minute to develop the flavors.
- Simmer with liquids: Pour in the broth, tomato sauce, and cream. Bring the mixture to a simmer, then cover and reduce the heat to medium-low. Cook, stirring often, until the potatoes are tender, which might take some time. Taste and adjust seasoning as needed.
- Melt the cheese: Remove the skillet from heat and uncover. Sprinkle the shredded cheese evenly over the top, then cover again just long enough for the cheese to melt.
- Garnish and serve: Garnish with fresh chopped parsley or green onions before serving hot.
Notes
- Use any variety of potatoes; Yukon Gold or red potatoes work well for this recipe.
- For a creamier texture, use half-and-half or heavy cream, but any cream you have on hand is suitable.
- Adjust the red pepper flakes to control the dish’s spiciness.
- Leftovers can be refrigerated for up to 3 days and reheated on the stovetop gently to preserve texture.
- For a vegetarian version, substitute ground beef with plant-based crumbles and use vegetable broth.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
