Best Boiled Potatoes With Ground Meat Recipes

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BOILED POTATOES WITH GROUND MEAT



Boiled Potatoes With Ground Meat image

Make and share this Boiled Potatoes With Ground Meat recipe from Food.com.

Provided by Vvn002

Categories     Potato

Time 25m

Yield 6-7 serving(s)

Number Of Ingredients 6

1 kg potato
500 g ground meat
1 tablespoon olive oil
1 onion, small
salt
pepper

Steps:

  • Wash the potatoes and boil them till soft.
  • In the meantime dice the onion and saute it in a skillet till translucent then add the meat. Cook till brown on a medium fire, add salt and pepper. Take off the fire.
  • Peel the potatoes and mash them (add a little salt if needed) then add the meat mixture and turn till they are homogeneous.
  • Serve hot or cold. You can serve with tomatoes, cucumbers or green peppers. A salad works well too.

Nutrition Facts : Calories 155.9, Fat 2.4, SaturatedFat 0.4, Sodium 10.6, Carbohydrate 31, Fiber 3.9, Sugar 2.1, Protein 3.5

CHEESY GROUND BEEF AND POTATOES



Cheesy Ground Beef and Potatoes image

This dish is best described as comfort food. With the cheesy ground beef layered atop a bed of buttery potatoes, you will keep coming back for more. I use a mandolin to thinly slice the potatoes.

Provided by Yoly

Categories     Ground Beef Casserole

Time 1h10m

Yield 4

Number Of Ingredients 9

nonstick cooking spray
3 cups thinly sliced, peeled potatoes
2 tablespoons butter, melted
½ teaspoon salt
1 pound ground beef
1 (10.5 ounce) can cream of mushroom soup
1 ½ cups shredded sharp Cheddar cheese, divided
½ cup milk
salt and ground black pepper to taste

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.

Nutrition Facts : Calories 779.1 calories, Carbohydrate 27.4 g, Cholesterol 168.5 mg, Fat 58.1 g, Fiber 2.6 g, Protein 36.4 g, SaturatedFat 28.2 g, Sodium 1182.8 mg

POTATO-TOPPED GROUND BEEF SKILLET



Potato-Topped Ground Beef Skillet image

Compared to other ground beef skillet recipes, the depth of flavor in this recipe is amazing, and I never have leftovers when I take it to potlucks. I love recipes that I can cook and serve in the same skillet. If your butcher has chili grind beef, which is coarsely ground, go for that; it lends an extra meaty texture. -Fay Moreland, Wichita Falls, Texas

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 8 servings.

Number Of Ingredients 18

2 pounds lean ground beef (90% lean)
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon olive oil
1 large onion, chopped
4 medium carrots, sliced
1/2 pound sliced fresh mushrooms
4 garlic cloves, minced
2 tablespoons all-purpose flour
2 teaspoons herbes de Provence
1-1/4 cups dry red wine or reduced-sodium beef broth
1 can (14-1/2 ounces) reduced-sodium beef broth
1-1/4 pounds red potatoes (about 4 medium), cut into 1/4-inch slices
1 tablespoon olive oil
1/4 teaspoon salt
1/8 teaspoon pepper
1/3 cup shredded Parmesan cheese
Minced fresh parsley, optional

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.

Nutrition Facts : Calories 313 calories, Fat 14g fat (5g saturated fat), Cholesterol 74mg cholesterol, Sodium 459mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 3g fiber), Protein 26g protein. Diabetic Exchanges

SLOW SIMMERED BEEF WITH POTATOES



Slow Simmered Beef with Potatoes image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 6h30m

Yield 6 servings

Number Of Ingredients 12

7 to 8 tablespoons EVOO
2 1/2 to 3 pounds stew beef, at room temperature
Salt
1 quart beef stock
1 onion, quartered
2 bay leaves
3 cloves garlic, crushed
2 tablespoons tomato paste
1 tablespoon coarse black pepper
2 cups dry red wine
2 1/2 pounds potatoes, peeled and sliced 1/2-inch thick or cut into wedges
2 to 3 tablespoons rosemary, finely chopped

Steps:

  • Drizzle the beef with 4 to 5 tablespoons of the EVOO and season with a little salt. Place the beef in large Dutch oven with the stock and enough water to just cover. Add the onion, bay leaves and 2 cloves of the garlic. Bring to a low boil and simmer, partially covered, for 2 hours. Stir together the tomato paste and 1/4 cup of the cooking liquid, then add to the pot. Add the pepper and wine and cover. Cook on the stovetop at a gentle simmer until very tender and falling apart, 2 1/2 to 3 hours (alternatively, transfer to the oven and roast at 325 degrees F). Cool and store. Reheat over medium heat or in a moderate oven.
  • To serve, while the beef is reheating, boil the potatoes until tender and drain. Add the remaining 2 to 3 tablespoons of oil to a pot over medium heat. Add the remaining clove garlic, stir for minute, then remove the garlic. Add the potatoes and crisp a bit. Season with salt, pepper and the rosemary.

GROUND BEEF AND POTATOES (OH SO SIMPLE!)



Ground Beef and Potatoes (Oh so Simple!) image

This dish is almost too simple, but my husband loves it. I can make it any night and he's happy. I have tried to dress it up before and he politely has told me that he likes it plain and simple. This is nothing to write home about, but it seems to work in my household. It's fast, inexpensive, easy to make and doesn't require a lot of ingredients. I serve it with plenty of salted white rice and veggies.

Provided by Emily Elizabeth

Categories     One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 4

1 lb lean ground beef
2 cups diced potatoes (about 1 large potato)
2 tablespoons vegetable oil
1/2 teaspoon salt (add additional salt to taste)

Steps:

  • Heat about 2 tablespoons of oil in a large skillet. Add diced potatoes (about 1/4 inch cubes) and cook for about 10 mins or until slightly browned and mostly cooked through stirring occasionally.
  • Add lean ground beef to potatoes and brown, chopping it up into very small pieces and stirring and flipping often (about 10 minutes). (If you use lean ground beef, there is no need to drain - be sure to cook meat with potatoes as it does make a difference in the overall flavor).
  • Once meat is fully cooked, turn off burner and add about a 1/2 tsp of salt and stir in with spatula. Add more salt to taste if desired. Serve with salted white rice and veggies.

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