Ground Beef and Potatoes Skillet
This ground beef and potatoes skillet is a simple, comforting meal ready in under an hour. With tender vegetables and juicy beef baked in a creamy soup, it’s perfect for a weeknight dinner or an easy camping dinner.
Servings: 2 people
Calories: 820kcal
Equipment
- 2 10" cast iron skillet
Ingredients
- 1 pound ground beef
- 1 teaspoon seasoning salt
- 1 teaspoon black pepper
- 1 potato large; cubed
- 2 cups carrots sticks
- 10.5 ounce cream celery soup
Instructions
- Preheat oven to 350°F.
- Divide the ground beef into two ½ pound portions.
- Add ¼ teaspoon season salt and black better to each portion of ground beef, mix well and form into wide but thin patty; place one in each skillet.
- Divide the carrots and potatoes between both skillets.
- Season the vegetables with the remaining seasoning salt and pepper.
- Spread a half can of the cream of celery soup over both skillets.
- Cover tightly with foil and bake for 45-60 minutes until ground beef is cooked and potatoes and carrots are soft.
- Serve and enjoy.
Camping Meal Instructions
- Assemble dish as instructed. Nestle the dish down in your coals and allow it to cook for 20-30 minutes. A campfire is much hotter than your oven, so the dish will cook more quickly. Check it halfway through to make sure it doesn't burn.
Notes
- Cut the potatoes into uniform cubes so they cook evenly and don’t become mushy.
- Shape the ground beef into thin, wide patties to ensure they cook evenly with the vegetables.
- Cover the skillet tightly with foil to keep the beef juicy and the vegetables tender.
- Check the potatoes and carrots with a fork to ensure they’re soft and fully cooked before serving.
Nutrition
Calories: 820kcal | Carbohydrates: 42g | Protein: 44g | Fat: 52g | Saturated Fat: 19g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 21g | Trans Fat: 3g | Cholesterol: 177mg | Sodium: 2178mg | Potassium: 1630mg | Fiber: 7g | Sugar: 9g | Vitamin A: 21811IU | Vitamin C: 29mg | Calcium: 149mg | Iron: 6mg
