Ingredients:
2 tablespoons canola oil
1 pound potatoes, peeled and diced into ¼-inch cubes (Yukon golds recommended)
1 pound 93% lean ground beef
1 small yellow onion, diced
1 red bell pepper, diced
1 tablespoon Worcestershire sauce
1 teaspoon Dijon mustard
2 teaspoons smoked paprika
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon kosher salt (plus additional to taste)
¼ teaspoon ground black pepper
1 to 2 teaspoons hot sauce (plus additional for serving)
2 green onions, sliced
For Serving:
Non-fat plain Greek yogurt or sour cream
Shredded cheddar cheese
Cooked brown rice or cauliflower rice
Extra hot sauce
Instructions:
Heat the canola oil in a large skillet over high heat. Once the oil is hot and shimmering, reduce the heat to medium and add the diced potatoes. Cook, stirring frequently, until the potatoes are golden and starting to soften, about 6 minutes.
Add the ground beef, diced onion, and bell pepper to the skillet. Cook while breaking apart the beef into small pieces.
Stir in the Worcestershire sauce, Dijon mustard, smoked paprika, garlic powder, oregano, salt, pepper, and hot sauce. Adjust the hot sauce quantity based on your spice preference.
Continue cooking, stirring occasionally, until the beef is fully cooked, and the potatoes and onions are tender, about 6 to 8 minutes.
Mix in the sliced green onions. Taste and adjust the seasoning with additional salt and pepper, if needed.
Serve hot, topped with Greek yogurt, shredded cheddar cheese, over rice, or enjoy on its own with extra hot sauce for added heat.
Servings: 4
