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Beef and Potatoes

Cost/Serving: $1.11
Yield: [7 servings] / Serving Size = 1 cup
Ingredients:
1 pound ground beef
1 1/3 cup water
6 to 8 medium potatoes, peeled and thinly sliced
¾ cup Eating Smart Seasoning Mix from the Eating Smart • Being Active Let’s Cook! cookbook*
Salt, to taste

Directions:
1. Wash and peel the potatoes.
2. Collect, slice, and measure all ingredients before starting to prepare the recipe.
3. Brown ground beef in a large skillet. Remove the skillet from the heat. Remove excess fat by pushing the beef to one side, then tilting the skillet in the opposite direction so the liquid fat pools away from the beef. Use a large spoon to remove the liquid fat from the pan.  Discard the fat in the trash can.
4. Put the skillet back on the heat. Add water, potatoes, and seasoning mix. Stir to combine with the beef.
5. Bring to a boil, then reduce heat to low, cover, and simmer for 20 to 30 minutes or until potatoes are tender.
5. Uncover, and cook until excess water is evaporated.
7. Taste, and add a small amount of salt if desired.
8. Refrigerate leftovers within 2 hours. Eat within 3 to 5 days.

Be creative! Add chopped, cooked vegetables or frozen vegetables such as onion, carrots, peas, green beans, or corn after simmering.

*Eating Smart Seasoning Mix
Makes: 2½ cups
Preparation Time: 10 minutes
 
Ingredients
1¼ teaspoons black pepper
1 tablespoon garlic powder
2 tablespoons dried parsley flakes
¾ cup dried, minced onion
2 cups dry milk
 
Directions
1. Collect and measure all ingredients before starting to prepare the recipe.
2. Mix together all ingredients in a small bowl.
3. Store in an airtight container.
4. Use in the Beef and Potatoes recipe as indicated.

This recipe is used with the permission of Colorado State University Extension's Eating Smart Being Active program.

Photo courtesy of Colorado State University Extension.

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  • Low in:
    • Added sugar
    • Total fat
    • Trans fat
    • Sodium
  • High in:
    • At least one of the following: vitamin A, vitamin C, calcium, iron, or fiber
    • Whole grains (if the recipe contains grains)

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  • Use low cost, readily available ingredients
  • Be able to be prepared relatively quickly

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