Ingredients
Method
Heat the Skillet:
- Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium heat.
Cook the Aromatics:
- Add the chopped onion and minced garlic to the skillet. Sauté for 2-3 minutes, until the onion turns translucent and fragrant.
Brown the Ground Beef:
- Add the ground beef and cook for 5-7 minutes, breaking it apart with a spoon, until browned and no longer pink. Drain any excess fat if necessary.
Add Potatoes and Bell Pepper:
- Stir in the diced potatoes and red bell pepper. Mix well to combine.
Season the Mixture:
- Sprinkle paprika, cumin, salt, and pepper over the ingredients. Stir until the spices are evenly distributed.
Simmer Until Tender:
- If the mixture appears dry, add ¼ cup of beef broth or water. Cover the skillet and let it simmer for 15-20 minutes, stirring occasionally, until the potatoes are fork-tender.
Reduce Excess Moisture:
- Remove the lid and cook for a few additional minutes to evaporate any excess liquid.
Finish and Garnish:
- Taste and adjust seasoning if necessary. Garnish with chopped green onions and serve hot.
Notes
- Potatoes: Yukon Gold or Russet potatoes work best for this recipe as they hold their shape well during cooking.
- Customizations: Feel free to add additional vegetables like carrots, peas, or zucchini for extra flavor and nutrition.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave.
- Freezing: This casserole freezes well. Allow it to cool completely, then store in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.