In this healthy recipe, ground beef and potatoes, kale, tomatoes, green peppers, and other colorful vegetables are paired together. All ingredients are cooked in one skillet, which not only quickly builds layers of flavors but also reduces the cleanup work.
Operation Time: 40 minutes
Total Time: 40 minutes
Serves 6
3 tablespoons extra-virgin olive oil, divided into 2 portions
1 pound 90% lean ground beef
2 teaspoons cumin powder
3/4 teaspoon salt
1/4 teaspoon black pepper
3 medium Yukon Gold potatoes, diced
1 medium yellow onion, chopped
1 yellow bell pepper, diced
1 poblano pepper, diced
2 cloves of garlic, minced
1 bunch of lacinato kale, destemmed and chopped
2 plum tomatoes, diced
1 scallion, sliced (optional)
1. Take a large cast-iron skillet, add 1 tablespoon of oil, heat over medium-high heat. Add ground beef, cumin, salt, and pepper; stir occasionally, breaking up the clumps of meat until evenly browned, about 6 minutes. Transfer the cooked ground beef to a plate lined with paper towels using a slotted spoon, do not wipe the skillet.
2. Add 1 tablespoon of oil to the skillet. Add the potato chunks, stir occasionally, cook until potatoes start to caramelize and soften, about 20 minutes. Combine the potatoes and ground beef in the plate.
3. Add the remaining 1 tablespoon of oil to the skillet, heat over medium heat. Add onion, bell pepper, and poblano pepper, sauté until softened, about 6 minutes. Add garlic, sauté until fragrant, about 1 minute. Add kale and tomatoes, cook until the kale wilts and the tomatoes are heated through, about 3 minutes. Stir in the cooked ground beef and potatoes. If desired, sprinkle with scallions.
Nutritional information per serving: 298 calories, total fat: 14g, saturated fat: 4g, cholesterol: 46mg, carbohydrates: 26g, fiber: 3g, total sugars: 4g, protein: 19g, sodium: 400mg, potassium: 908mg, phosphorus: 223mg, iron: 3mg, folate: 56mcg, calcium: 1mg, vitamin A: 1589 IU, vitamin C: 115mg.
EatingWell magazine & website promote a healthy lifestyle through diet. This article was first published on EatingWell and authorized for reprint in both Chinese and English by Epoch Times.