Easy Ground Beef and Potato Skillet
If you grew up eating Hamburger Helper, this ground beef and potato recipe will feel instantly familiar—but it’s made entirely with real, recognizable ingredients. It’s a wholesome, naturally gluten-free, and budget-friendly dinner that delivers all the cozy comfort of the boxed classic without the mystery packets.
Servings: 6
Equipment
Ingredients
- 1 tablespoon avocado oil or other high temperature cooking oil
- 1 medium yellow onion diced
- 2 pounds lean ground beef 90/10 works great
- 2 tablespoons tomato paste
- 2 teaspoons Magic Mushroom Powder or Diamond Crystal kosher salt
- 1 teaspoon Italian herb blend optional
- 3 garlic cloves, minced
- 1 cup chicken broth or bone broth
- 1 cup full-fat coconut milk
- 3 tablespoons nutritional yeast
- 16 ounces frozen mixed vegetables
- 16 ounces frozen hashed browns or peeled and shredded Yukon Gold potatoes
- 5 cups baby spinach
- Freshly ground black pepper to taste
Instructions
- Heat a large, deep 12-inch skillet over medium-high heat. When the pan is hot, swirl in the avocado oil. Add the onion and cook until softened, about 3 minutes.
- Add the ground beef and cook, breaking it up with a spatula, until no longer pink and most of the liquid has cooked off, about 6 to 8 minutes.
- Next, stir in the tomato paste, Magic Mushroom Powder (or salt and pepper), Italian herb blend (if using), and garlic. Cook for about one minute, or until fragrant.
- In a large measuring cup or bowl, whisk together the chicken bone broth, coconut milk, and nutritional yeast until smooth. Pour the sauce into the skillet, scraping up any browned bits from the bottom.
- Add the bag of frozen mixed vegetables and frozen shredded potatoes directly to the skillet (do not thaw). Stir well to coat everything in the sauce.
- Increase the heat to high and cook, stirring occasionally, until the mixture comes to a steady simmer. Reduce the heat to medium or medium-low, or just enough to maintain a simmer. Cover the skillet and cook for 6 to 8 minutes, stirring once halfway through, or until the potatoes are tender and the frozen veggies are cooked through.
- Remove the lid and continue to simmer uncovered for about 5 minutes, stirring occasionally, until the sauce reduces and thickens to a saucy consistency.
- Add the baby spinach and stir just until wilted, about 1 to 2 minutes.
- Grind some freshly ground pepper on top and mix it in. Take a bite of the finished dish and adjust seasoning, with extra Magic Mushroom Powder or salt, if needed. Remove from heat and serve hot.
Video
Notes
- Frozen vegetables and hash browns go straight from the freezer—no washing, no chopping, no squeezing.
- Don’t squeeze shredded potatoes; their natural starch helps thicken the sauce.
- The finished dish should look saucy, not dry.
- Leftovers reheat beautifully and thicken a bit more overnight.
Nutrition
Calories: 441kcal | Carbohydrates: 29g | Protein: 41g | Fat: 19g | Fiber: 6g | Sugar: 2g