When You Need Comfort Fast, This Yummy Skillet Delivers Every Time
Some dinners bring instant comfort the moment they hit the skillet. This hearty one-pan wonder is rich, cheesy, and loaded with flavor in every bite.
Every spoonful feels cozy and satisfying, the kind of meal that makes you forget the day’s chaos.
Quick to make and even quicker to disappear, it’s proof that comfort food doesn’t need hours – just a good skillet and a little love.
Ingredients
1 tablespoon butter
2 garlic cloves, minced
1 small yellow onion, diced
450 g (1 lb) ground beef
1 tablespoon salt
½ tablespoon black pepper
1½ tablespoons chili powder
½ tablespoon ground cumin
½ of a fresh jalapeño pepper, finely chopped
1 bell pepper, diced
1 cup (240 g) canned fire-roasted diced tomatoes
2 sweet potatoes (or regular potatoes), peeled and cubed
1 cup (240 ml) chicken or veal stock (or water)
½ cup (40 g) grated cheddar cheese
Fresh cilantro or coriander, for garnish
Building The Flavor Base
In a large skillet, melt the butter over medium heat until it starts to sizzle gently.
Add the minced garlic and stir for about 30 seconds, just until it becomes fragrant and golden – but not browned. The aroma should fill your kitchen almost instantly.
Next, add the diced onion and cook for 2 to 3 minutes, stirring occasionally, until it softens and turns translucent.
The mixture should look glossy and smell rich, forming the perfect flavorful base for the rest of the dish.
Add The Meat And Spice It Up
Add the ground beef to the skillet, breaking it apart as it browns. Stir frequently to help it cook evenly and develop a little color.
Season with salt, black pepper, chili powder, and cumin, making sure every bit of meat is coated in the spices.
Once the beef is mostly cooked through, toss in the chopped jalapeño and diced bell pepper.
Continue stirring for a few minutes, letting the vegetables soften slightly and the flavors come together into a rich, savory mixture.
Simmering The Potatoes And Tomatoes
Pour in the fire-roasted tomatoes, then add the diced potatoes, stirring to combine.
Next, pour in the chicken or veal stock – or water if you prefer a lighter version – and give everything a gentle stir.
Cover the skillet and let the mixture simmer over medium-low heat for about 11 to 12 minutes, until the potatoes are soft and cooked through.
Final Touches Before Serving
Once the mixture is ready, sprinkle the grated cheddar evenly over the top.
Turn off the heat, then cover the skillet again to let the residual warmth melt the cheese into a gooey, golden layer – this should take about 2 to 3 minutes.
When the cheese has melted beautifully, uncover and finish the dish with a handful of fresh cilantro or coriander for a burst of color and freshness.
Serve it warm and let that creamy, cheesy aroma make its entrance before the first bite.
