High Protein Ground Beef Potatoes (Printer-friendly)

Lean ground beef combined with tender potatoes and spices for a balanced, satisfying dish.

# What You'll Need:

→ Proteins

01 - 1.1 lb lean ground beef (90% lean or higher)

→ Vegetables

02 - 1.3 lb russet potatoes, diced into ½-inch cubes
03 - 1 medium yellow onion, finely chopped
04 - 2 medium carrots, diced
05 - 2 cloves garlic, minced
06 - 3.5 oz baby spinach, roughly chopped
07 - 2 tablespoons chopped fresh parsley

→ Pantry & Seasonings

08 - 2 tablespoons olive oil
09 - 1 teaspoon smoked paprika
10 - 1 teaspoon dried thyme
11 - ½ teaspoon ground black pepper
12 - 1 teaspoon kosher salt
13 - ½ cup low-sodium beef broth

→ Optional Toppings

14 - ½ cup shredded reduced-fat cheddar cheese

# How To Make It:

01 - Heat olive oil in a large skillet over medium heat. Add onion and carrots; sauté for 3–4 minutes until softened.
02 - Stir in minced garlic and cook for 1 minute until fragrant, being careful not to burn.
03 - Increase heat to medium-high. Add ground beef and cook, breaking up with a spatula, until browned and cooked through, about 6–8 minutes. Drain excess fat if needed.
04 - Add potatoes, smoked paprika, thyme, salt, and black pepper. Cook for 2 minutes, stirring constantly to coat evenly with seasonings.
05 - Pour in beef broth. Cover, reduce heat to low, and simmer for 18–20 minutes, stirring occasionally, until potatoes are fork-tender.
06 - Stir in baby spinach and cook for 1–2 minutes until just wilted.
07 - Taste and adjust seasoning if needed. Sprinkle with shredded cheddar cheese if using, cover, and let melt for 2 minutes. Garnish with fresh parsley and serve hot.

# Expert Tips:

01 -
  • Everything cooks in one pan so cleanup is practically nonexistent
  • The potatoes become incredibly tender while absorbing all the savory beef flavors
  • Packs over 30 grams of protein per serving without feeling heavy
02 -
  • Cutting potatoes into uniform 1 cm cubes is crucial or you will end up with some pieces mushy while others remain raw
  • Low sodium broth is essential because the cheese and salt will push it over the edge otherwise
  • The broth should almost completely absorb by the time potatoes are tender
03 -
  • Pre-dice your potatoes and soak them in cold water for 10 minutes to remove excess starch
  • Let the ground beef get deeply browned in spots rather than just cooked gray
  • Use a skillet with a tight fitting lid to prevent too much steam from escaping

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