Cowboy Food Gooseberry Patch
Hearty, flavorful, and irresistibly satisfying, Cowboy Food Gooseberry Patch is a crowd-pleasing recipe that combines rustic comfort with bold, homey flavors. Featuring tender chunks of golden-brown potatoes, savory ground beef, hearty kidney beans, and a medley of rich spices like chili powder and paprika, this one-skillet dish is a quick and easy dinner idea perfect for busy weeknights. The diced tomatoes and tomato paste create a luscious, slightly tangy base, while a generous topping of melted cheddar cheese elevates each bite with creamy decadence. Ready in under an hour, this dish is family-friendly, budget-conscious, and ideal for anyone craving a hearty cowboy-style meal. Serve it hot, garnished with fresh green onions for a pop of color and added freshness! Perfect for fans of Tex-Mex-inspired recipes and one-pot wonders, this dish will quickly become a staple in your weekly meal rotation.
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Recipe Information
Ingredients
- 1 pound ground beef
- 2 large russet potatoes
- 1 medium onion
- 1 15-ounce can kidney beans, canned and drained
- 1 14.5-ounce can diced tomatoes, canned
- 2 tablespoons tomato paste
- 2 cloves garlic
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon vegetable oil
- 1 cup shredded cheddar cheese
- 2 tablespoons green onions, sliced (optional)
Instructions
Peel the potatoes and cut them into small 1/2-inch cubes. Set aside.
Dice the onion and mince the garlic cloves. Prep the additional toppings, such as slicing green onions, if using.
Heat a large skillet or Dutch oven over medium-high heat. Add the ground beef and cook until browned, breaking it apart with a wooden spoon. Drain excess grease and set aside the cooked beef on a plate.
In the same skillet, heat the vegetable oil. Add the diced onion and minced garlic, sautéing for 2-3 minutes until fragrant and softened.
Add the cubed potatoes to the skillet. Cook for 5-7 minutes, stirring occasionally, until the potatoes start to brown on the edges.
Return the cooked ground beef to the skillet. Stir in the kidney beans, diced tomatoes (with juice), tomato paste, chili powder, paprika, salt, and black pepper.
Cover the skillet and reduce the heat to medium. Cook for 15-20 minutes, stirring occasionally, until the potatoes are tender.
Remove the skillet from heat and sprinkle shredded cheddar cheese evenly over the mixture. Cover for an additional 2-3 minutes to allow the cheese to melt.
Garnish with sliced green onions if desired. Serve hot and enjoy!
Nutrition Facts
Calories |
699 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.2 g | 46% | |
| Saturated Fat | 15.9 g | 79% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 826 mg | 36% | |
| Total Carbohydrate | 57.5 g | 21% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 6.6 g | ||
| Protein | 37.3 g | 75% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 309 mg | 24% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 1551 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
