One-Pan Ground Beef Skillet

Ingredients:

• 2 T EVOO

• 2 shallots, diced

• 2 t garlic, minced

• 2 c baby potatoes, quartered

• 1/2 c broth (any kind), divided

• 1 lb ground beef

• 1/2 t salt

• 3/4 t pepper

• 1/2-1t red pepper flakes (depending on heat tolerance)

• 1 (14.5 oz) can of petite diced fire-roasted tomatoes

• 1 c chopped kale or whole spinach leaves

• 8 oz shredded mozzarella

Method:

1. Preheat the oven to 450F.

2. Heat EVOO in a large cast iron skillet over medium-high heat. Once warm, sauté shallots until softened, 3-4 minutes. Add garlic and potatoes, as well as 1/4 c of broth. Bring the broth to a boil and cook until the potatoes have absorbed most of the liquid.

3. Add the ground beef and cook until fully browned. Add salt, pepper, red pepper flakes, the rest of the broth, and the fire-roasted tomatoes and stir to combine. Continue cooking until slightly thickened, 3-4 minutes.

4. Stir in the kale/spinach and let cook for 2 minutes.

5. Adjust the oven temperature to broil. Sprinkle mozzarella on top of the beef mixture, then place in the oven until golden brown and bubbly, 3-5 minutes.

6. Serve immediately by itself or over rice.

Enjoy!!