Skillet Beef And Potatoes Recipes

SKILLET BEEF AND POTATOES

Steps:

• Place potatoes, water and salt in a microwave-safe dish; microwave, covered, on high until potatoes are tender, 7-9 minutes. Drain. , Meanwhile, toss beef with onion, 2 tablespoons oil and pepper blend. Place a large skillet over medium-high heat. Add half of the beef mixture; cook and stir until beef is browned, 1-2 minutes. Remove from pan; repeat with remaining beef mixture., In a clean skillet, heat remaining oil over medium-high heat. Add potatoes; cook potatoes until lightly browned, 4-5 minutes, turning occasionally. Stir in beef mixture; heat through. Sprinkle with rosemary.

MEXICAN GROUND BEEF AND POTATO SKILLET

Steps:

• Heat oil in a large skillet over high heat. Add potatoes and cook until brown and crispy, stirring only as needed to prevent sticking, 8 to 10 minutes. Remove potatoes from the skillet and keep warm.
• Place beef, carrots, onion, bell pepper, jalapeno, cumin, chili powder, garlic powder, salt, oregano, paprika, and black pepper into the same skillet. Cook until beef is browned and crumbly, 7 to 8 minutes. Stir in corn, tomatoes, and salsa. Cook for 3 to 4 minutes. Stir in cooked potatoes. Top with Cheddar cheese, cover, and reduce heat to medium. Cook until cheese melts, about 1 minute.

CHEESY GROUND BEEF AND POTATOES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Spray a baking dish with nonstick spray.
• Place sliced potatoes in a large bowl. Pour melted butter over top and sprinkle with salt; mix until potatoes are thoroughly coated. Line the bottom and sides of the prepared baking dish with potatoes, overlapping as needed.
• Bake in the preheated oven until potatoes are fork-tender, about 30 minutes.
• While the potatoes are baking, heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
• Transfer beef to a large bowl and add condensed soup, 3/4 cup Cheddar cheese, and milk. Season with salt and pepper and mix until well combined.
• Remove potatoes from the oven. Pour beef mixture over top and return to the oven. Bake until heated through, about 15 minutes. Sprinkle remaining Cheddar over top and bake until melted, 4 to 5 more minutes.

SKILLET BEEF AND POTATOES

Steps:

• Place meat in large bowl. Add dressing mix; toss to coat. Place potatoes in large microwavable bowl. Add enough water to completely cover potatoes; cover with waxed paper. Microwave on HIGH 10 min. or until potatoes are tender.
• Meanwhile, cook onions in hot oil in large nonstick skillet on medium-high heat 5 min., stirring frequently. Add meat; cook 5 min. or until meat is done, stirring frequently.
• Drain potatoes. Add to meat in skillet along with peas, carrots and water; stir gently. Cover; simmer on medium-low heat 5 min. or until water is absorbed and mixture is heated through.

MEAT AND POTATO SKILLET GRATIN

Steps:

• Crush and peel 2 garlic cloves. In a small pot over medium heat, combine cream, the crushed garlic, the thyme and 1/2 tablespoon sage. Bring to a simmer; cook until reduced to 1/2 cup, about 30 minutes. Strain and cool.
• While cream cools, heat oil in an ovenproof 10-inch skillet (preferably cast iron) over medium-high heat. Add half the beef and brown well, crumbling with a fork as it cooks. Season with 1/4 teaspoon salt and a few grinds of pepper; transfer meat to a paper-towel-lined plate. Repeat with remaining meat, 1/4 teaspoon salt and the pepper.
• Add onion to pan drippings (drizzle with oil if pan seems dry). Cook, stirring occasionally, until onions are tender and golden, about 10 minutes. Peel and chop remaining 2 garlic cloves; add to pan with remaining sage. Return meat to skillet. Toss in spinach, a handful at a time, until wilted. Season with 1/4 teaspoon salt, the Worcestershire and pepper to taste.
• Heat oven to 350 degrees. Peel rutabaga and cut in half. Slice each half crosswise into 1/8-inch-thick slices. Peel potatoes and cut into 1/4-inch-thick rounds. Layer half the rutabaga and potato slices over meat, alternating between rutabaga and potato, with slices overlapping one another. Season lightly with salt and pepper; top with half the cheese. Repeat with remaining vegetables and cheese. Spoon reduced cream evenly over top.
• Cover pan tightly with foil and bake until vegetables are very tender, 60 to 75 minutes. Uncover and cook until golden brown, about 10 minutes more. Cool 10 minutes before serving.

SKILLET BEEF AND POTATOES

Steps:

• Place potatoes, water and salt in a microwave-safe dish; microwave, covered, on high until potatoes are tender, 7-9 minutes. Drain.
• Meanwhile, toss beef with onion, 2 tablespoons oil and pepper blend. Place a large skillet over medium-high heat. Add half of the beef mixture; cook and stir until beef is browned, 1-2 minutes. Remove from pan; repeat with remaining beef mixture.
• In a clean skillet, heat remaining oil over medium-high heat. Add potatoes; cook potatoes until lightly browned, 4-5 minutes, turning occasionally. Stir in beef mixture; heat through. Sprinkle with rosemary.

HOME-STYLE BEEF AND POTATO SKILLET

Steps:

• In 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until brown; drain. Stir in 2 tablespoons of the onions, 1 cup water, the garlic salt and gravy mix (dry). Cook, stirring constantly, until mixture thickens. Stir in potatoes, peas and tomato. Heat until hot; reduce heat to medium-low.
• In small bowl, stir Bisquick mix, remaining 2 tablespoons onions and 1/2 cup water until soft dough forms. Drop dough by tablespoonfuls (see Success tip) onto beef mixture.
• Cover; cook 8 minutes. Uncover; cook 8 to 10 minutes longer or until toothpick inserted in center of dumplings comes out clean.

MEAT AND POTATO SKILLET

Steps:

• Cut beef into thin strips (beef is easier to cut if partially frozen, about 1 1/2 hours). Heat oil and garlic pepper in 10-inch nonstick skillet over medium-high heat. Cook beef in oil, stirring occasionally, until brown.
• Stir in vegetables and gravy; reduce heat to medium. Cover and simmer 7 to 9 minutes, stirring occasionally, until vegetables are tender.

POTATO-TOPPED GROUND BEEF SKILLET

Steps:

• In a 12-in. cast-iron or other ovenproof skillet, cook and crumble beef over medium-high heat until no longer pink, 6-8 minutes. Stir in salt and pepper; remove from pan., In same pan, heat oil over medium-high heat; saute onion, carrots, mushrooms and garlic until onion is tender, 4-6 minutes. Stir in flour and herbs; cook 1 minute. Stir in wine; bring to a boil. Cook 1 minute, stirring to loosen browned bits from pan. Add beef and broth; return to a boil. Reduce heat; simmer, covered, until flavors are blended, about 30 minutes, stirring occasionally. Remove from heat., Meanwhile, place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 10-12 minutes. Drain; cool slightly., Preheat broiler. Arrange potatoes over stew, overlapping slightly; brush lightly with oil. Sprinkle with salt and pepper, then cheese. Broil 5-6 in. from heat until potatoes are lightly browned, 6-8 minutes. Let stand 5 minutes. If desired, sprinkle with parsley.