Hearty Beef and Potato Skillet with Peppers and Spaghetti
Hearty Beef and Potato Skillet with Peppers and Spaghetti
Ingredients
For the Skillet
- 1 pound ground beef, lean
- 1 tablespoon olive oil
- 1 onion, medium, chopped
- 2 bell peppers, any color, cored and sliced
- 2 potatoes, medium, peeled and diced into 1/2-inch pieces
- 2 garlic, cloves, minced
- 1 1/2 cups beef broth
- 1 diced tomatoes, can (14.5 ounces), undrained
- 8 ounces spaghetti, broken into 2-inch pieces
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1/2 cup cheddar cheese, shredded, for topping
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add ground beef and cook, breaking it apart with a spoon, until browned. Drain any excess fat.
⏱️ 5 min
- 2
Add chopped onion and sliced bell peppers to the skillet. Cook, stirring occasionally, until vegetables begin to soften, about 5-7 minutes. Stir in minced garlic and cook for 1 more minute until fragrant.
⏱️ 7 min
- 3
Stir in the diced potatoes, beef broth, undrained diced tomatoes, Worcestershire sauce, dried oregano, paprika, salt, and black pepper. Bring the mixture to a simmer.
⏱️ 3 min
- 4
Add the broken spaghetti to the skillet, ensuring it is mostly submerged in the liquid. Cover the skillet, reduce heat to medium-low, and simmer for 15-20 minutes, or until the potatoes are tender and the spaghetti is cooked through, stirring occasionally to prevent sticking.
⏱️ 20 min
- 5
Once the pasta and potatoes are tender, remove the skillet from the heat. Sprinkle the shredded cheddar cheese evenly over the top. Cover again for 2-3 minutes to allow the cheese to melt.
⏱️ 3 min
- 6
Garnish with fresh chopped parsley before serving. Serve hot directly from the skillet.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Hearty Beef and Potato Skillet with Peppers and Spaghetti
Ingredients
For the Skillet
- 1 pound ground beef, lean
- 1 tablespoon olive oil
- 1 onion, medium, chopped
- 2 bell peppers, any color, cored and sliced
- 2 potatoes, medium, peeled and diced into 1/2-inch pieces
- 2 garlic, cloves, minced
- 1 1/2 cups beef broth
- 1 diced tomatoes, can (14.5 ounces), undrained
- 8 ounces spaghetti, broken into 2-inch pieces
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1/2 cup cheddar cheese, shredded, for topping
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add ground beef and cook, breaking it apart with a spoon, until browned. Drain any excess fat.
⏱️ 5 min - 2
Add chopped onion and sliced bell peppers to the skillet. Cook, stirring occasionally, until vegetables begin to soften, about 5-7 minutes. Stir in minced garlic and cook for 1 more minute until fragrant.
⏱️ 7 min - 3
Stir in the diced potatoes, beef broth, undrained diced tomatoes, Worcestershire sauce, dried oregano, paprika, salt, and black pepper. Bring the mixture to a simmer.
⏱️ 3 min - 4
Add the broken spaghetti to the skillet, ensuring it is mostly submerged in the liquid. Cover the skillet, reduce heat to medium-low, and simmer for 15-20 minutes, or until the potatoes are tender and the spaghetti is cooked through, stirring occasionally to prevent sticking.
⏱️ 20 min - 5
Once the pasta and potatoes are tender, remove the skillet from the heat. Sprinkle the shredded cheddar cheese evenly over the top. Cover again for 2-3 minutes to allow the cheese to melt.
⏱️ 3 min - 6
Garnish with fresh chopped parsley before serving. Serve hot directly from the skillet.
⏱️ 1 min