The year's most-clicked dinner, rebuilt
Cheesy Beef and Potatoes, One Pan
The one-pan cheesy ground beef and potatoes that topped every list this year, rebuilt with extra-lean beef, more potato, less cheese and no cream. Same skillet. Same spoon.
45minutes
4servings
38gprotein
460kcal est.
Method
- Heat the oil in a large skillet over medium-high. Add the potatoes cut-side down and cook undisturbed 6 minutes until deeply browned. Move them to a plate.
- Add the beef and onion to the pan. Break the beef up and cook until browned and the onion is soft, 6 minutes. Season with the garlic powder, paprika, thyme, salt and pepper.
- Return the potatoes. Pour in the broth and Worcestershire, cover, and simmer 12 to 15 minutes until the potatoes are tender and the liquid is mostly gone.
- Turn the heat off. Stir in the spinach until it wilts, then the yogurt. Scatter the cheddar over the top and cover 2 minutes to melt.
- Serve from the pan. Reheats well; the yogurt holds if you warm it gently.
What we swapped
The original is a pound of 85% beef, a quarter cup of heavy cream and four ounces of cheddar melted over. Here it is 93% lean beef, the cream is a spoon of Greek yogurt stirred in off the heat, the cheddar is halved and grated sharp so it still reads, and a bag of spinach wilts in at the end. About a third fewer calories and half the saturated fat per plate, with more on the plate.
Lightened up from One-Pan Cheesy Ground Beef and Potatoes by The Kitchn.
