Ground Beef and Potatoes

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  1 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  1 lbs 90/10 Ground Beef

  90% lean ground beef. Good middle-ground for flavor and macros.

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  1 Yellow Onion(110g)
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  4 Garlic(12g)
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  1 Bell Pepper(119g)
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  1 tsp 1 teaspoon kosher salt
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  2 tsp Paprika, Smoked
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  1 tsp Oregano, Dried
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  1 tsp Onion powder
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  2 tbsp Tomato Paste
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  1 tbsp Mustard, Dijon

  Dijon mustard — Grey Poupon or store brand. Spicier than yellow mustard.

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  1 tbsp Worcestershire Sauce

  Lea & Perrins is the standard. A little goes a long way.

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  1 cup Low Sodium Chicken Broth
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  1 Potato, Russet, Baked, Flesh Only(156g)
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  0.5 cup Cheddar Cheese
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  0.3 cup Green Onion (Scallion)
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  Sour Cream

  Regular or fat-free both work. Fat-free is thinner but saves ~40 cal/serving.

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  Hot Sauce, Frank'S RedHot

Instructions

1. 1Heat the olive oil in a large skillet over medium-high heat until shimmering, about 1–2 minutes. Add the ground beef, breaking it apart with a wooden spoon, and cook for 3–4 minutes until it begins to brown. Add the onion, garlic, and bell pepper, and continue cooking for 4–6 minutes over medium-high heat, stirring occasionally, until the beef is no longer pink and the onion is softened.
2. 2Stir in the paprika, oregano, onion powder, tomato paste, Dijon mustard, and Worcestershire sauce, mixing well to coat the beef and vegetables. Cook for 1 minute over medium-high heat to bloom the spices.
3. 3Pour in the chicken broth and add the potatoes, stirring to combine. Increase the heat to high and bring the mixture to a simmer, about 2–3 minutes. Reduce the heat to medium-low, cover with a lid, and cook for 18–22 minutes, stirring occasionally, until the potatoes are fork-tender and most of the liquid has evaporated.
4. 4Remove the skillet from heat and evenly sprinkle the shredded cheddar over the top. Cover and let sit for 3–4 minutes until the cheese is completely melted.
5. 5Divide the beef and potato mixture evenly into 6 airtight containers while hot. Allow to cool to room temperature before sealing and refrigerating.
6. 6Store in the refrigerator for up to 4 days. Reheat in a microwave on high for 3–5 minutes or in a skillet over medium heat for 3–5 minutes until warmed through.
7. 7Top each serving with green onions, a dollop of sour cream, and Frank's RedHot sauce to taste.