Four-Layer Meat and Potatoes in a Skillet is my go-to recipe for a busy day when I don’t want to go to the grocery store but the pantry is almost empty.
Are you like me? I’m always looking for simple but tasty recipes to keep in my back pocket for those days when I’m too exhausted to cook.
This is one of my favorites and belongs in the category of super simple supper recipes. In my life, such recipes must contain few ingredients, use few pans and utensils, and take only a few minutes to cook. In other words, they help keep me out of the drive-through.
I’m not trying to sell this particular recipe as some amazing gourmet delight that will make your dress fly up, your pants fall down or, your life turn out perfectly. No, it’s a kind of comfort food assembled with ingredients you probably already have on hand, so hopefully, you won’t have to make a special trip to the grocery store just before dinner–an exercise in patience I try to avoid.
On the off chance you are a long-time reader, you may recognize this recipe from the early days of this blog. I decided to redo the pictures because this recipe deserves better.
As I mentioned in the original post, we first came to love this recipe when camping. I know just about anything tastes better when you eat it in the woods, but whenever I’m in the mood for meatloaf and potatoes, this is a great substitute that takes much less time to prepare. It’s comfort food for me.
How to layer Four-Layer Meat and Potatoes in a Skillet:
If you like ketchup with meatloaf, I highly recommend you serve this with ketchup, also.Print
Bacon, ground beef, sliced potatoes and carrots are layered in a skillet to make a delicious supper in minutes.
- 5-6 slices bacon (thin-sliced works better)
- 1 pound ground beef
- 3-4 medium potatoes, peeled and thinly sliced
- 5-6 carrots, sliced
- Salt and pepper
- Cut bacon in half crosswise and place in a single layer covering the bottom of a large skillet.
- Crumble raw ground beef evenly over the bacon.
- Arrange potatoes over meat.
- Distribute carrots on top.
- Season with salt and pepper and cover.
- Cook about 15 minutes on medium to medium-low until bacon is crisp and vegetables are tender. Carefully drain excess grease before serving.
The only tricky part of this recipe is figuring out exactly where to set the heat so the bacon turns out crispy but not burned. If the bacon is still limp and light colored when the vegetables are soft, turn up the heat a bit. The correct setting will be affected by the type of pan you use and your particular stove. I can only suggest you experiment and stay close to the stove the first time or two you make this.
Keywords: quick supper, easy dinner recipes, ground beef entree