Ground Beef Skillet with Creamy Coconut Potatoes
Ground Beef Skillet with Creamy Coconut Potatoes
Ingredients
For the Skillet
- 1 1/2 pounds ground beef, lean
- 1 tablespoon olive oil
- 1 yellow onion, medium, diced
- 3 garlic, cloves, minced
- 1 1/2 pounds russet potatoes, peeled and cut into 1/2-inch cubes
- 1/2 cup chicken broth
- 1 can full-fat coconut milk, 13 1/2 fluid ounces
- 1 teaspoon paprika
- 1/2 teaspoon dried thyme
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
For Garnish
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
In a large, deep skillet or Dutch oven, heat the olive oil over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until browned and cooked through, about 5-7 minutes. Drain any excess fat from the skillet.
⏱️ 7 min
- 2
Add the diced yellow onion to the skillet with the cooked ground beef. Sauté for 3-4 minutes until the onion begins to soften. Stir in the minced garlic and cook for another 1 minute until fragrant.
⏱️ 5 min
- 3
Add the cubed potatoes, chicken broth, full-fat coconut milk, paprika, dried thyme, salt, and black pepper to the skillet. Stir well to combine all ingredients.
⏱️ 3 min
- 4
Bring the mixture to a simmer, then reduce the heat to medium-low. Cover the skillet and let it cook for 15-20 minutes, or until the potatoes are fork-tender. Stir occasionally to prevent sticking.
⏱️ 20 min
- 5
Once the potatoes are tender, remove the lid. If the sauce is too thin, increase the heat slightly and simmer uncovered for an additional 3-5 minutes, stirring, until the sauce thickens to your desired consistency.
⏱️ 5 min
- 6
Taste and adjust seasoning as needed. Garnish with fresh chopped parsley before serving hot.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Ground Beef Skillet with Creamy Coconut Potatoes
Ingredients
For the Skillet
- 1 1/2 pounds ground beef, lean
- 1 tablespoon olive oil
- 1 yellow onion, medium, diced
- 3 garlic, cloves, minced
- 1 1/2 pounds russet potatoes, peeled and cut into 1/2-inch cubes
- 1/2 cup chicken broth
- 1 can full-fat coconut milk, 13 1/2 fluid ounces
- 1 teaspoon paprika
- 1/2 teaspoon dried thyme
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
For Garnish
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
In a large, deep skillet or Dutch oven, heat the olive oil over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until browned and cooked through, about 5-7 minutes. Drain any excess fat from the skillet.
⏱️ 7 min - 2
Add the diced yellow onion to the skillet with the cooked ground beef. Sauté for 3-4 minutes until the onion begins to soften. Stir in the minced garlic and cook for another 1 minute until fragrant.
⏱️ 5 min - 3
Add the cubed potatoes, chicken broth, full-fat coconut milk, paprika, dried thyme, salt, and black pepper to the skillet. Stir well to combine all ingredients.
⏱️ 3 min - 4
Bring the mixture to a simmer, then reduce the heat to medium-low. Cover the skillet and let it cook for 15-20 minutes, or until the potatoes are fork-tender. Stir occasionally to prevent sticking.
⏱️ 20 min - 5
Once the potatoes are tender, remove the lid. If the sauce is too thin, increase the heat slightly and simmer uncovered for an additional 3-5 minutes, stirring, until the sauce thickens to your desired consistency.
⏱️ 5 min - 6
Taste and adjust seasoning as needed. Garnish with fresh chopped parsley before serving hot.
⏱️ 2 min