Ground Beef & Potato Skillet


  • 1 lb Meyer Natural Grass-Fed Angus Ground Beef
  • 3 tbsps Extra virgin olive oil (divided)
  • 2 tsps Ground cumin
  • 3 Yukon Gold potatoes (diced, 1/2-inch cubes)
  • 1 Yellow onion (medium, chopped)
  • 1 Yellow bell pepper (diced, 1/2-inch)
  • 1 Poblano pepper (diced, 1/2-inch)
  • 2 cloves Garlic (minced)
  • 1 bunch Kale (stemmed and roughly chopped)
  • 2 Plum tomatoes (cored, diced, 1/2-inch)
  • 1 Scallion (thinly sliced, crosswise)
  • Salt and pepper to taste


1. Heat 1 tablespoon oil in a large cast-iron skillet over medium-high heat. Add beef, cumin, salt and pepper; cook, stirring often to break up the meat, until evenly browned, about 6 minutes.

2. Using a slotted spoon, transfer the beef to a paper-towel-lined plate; do not wipe out the pan. Add 1 tablespoon oil to the drippings in the pan. Add potatoes; cook, stirring occasionally, until the potatoes begin to caramelize and are tender, about 20 minutes. Transfer the potatoes to the plate with the beef.

3. Heat the remaining 1 tablespoon oil in the skillet over medium heat. Add onion, bell pepper and poblano; cook, stirring occasionally, until tender, about 6 minutes. Add garlic; cook, stirring often, until aromatic, about 1 minute. Add kale and tomatoes; cook, stirring often, until the kale is wilted, and the tomatoes are heated through, about 3 minutes. Stir in the beef and potatoes. Sprinkle with scallions, if desired.