We eat baked potatoes about twice a week and to keep things interesting, I’m always preparing different potato toppings to go along with them. A few years ago I came up with this Meaty Baked Potato Topping and my family loves it. Matter of fact, if you make a large baked potato and then top it with sour cream, the meaty topping and some cheese…well, that’s a meal all in itself!
During the summertime I’ll make up a big batch of this topping and fully cook it. Once it’s cool, I divide it up into 2-cup freezer containers and freeze it for later use. I label all of my containers and then pull them out of the freezer when I need them. Typically, I’ll thaw one out overnight in my refrigerator for the following day.
Meaty Baked Potato Topping Recipe
1 lb. lean ground beef
1/2 green bell pepper, chopped
8-10 large cherry tomatoes, cut into quarters or halves
2 tbsp. onion, finely chopped
1/2 tsp. salt
1/4 tsp. ground black pepper
1/4 tsp. red pepper flakes
2 tsp. basil
2 tsp. oregano
1 tsp. parsley
1 tsp. Adobo
1 tsp. minced garlic
1 large can of tomato sauce
In a large frying pan or stir-fry pan brown the lean ground beef until no longer pink. Drain grease and return the beef to the pan. Add-in all of the above ingredients (veggies, spices and tomato sauce) and stir until combined. Cover and simmer over low-medium heat for about 8 minutes or until everything is cooked through and the veggies are fork-tender.
Remove from heat and let cool. Once cool, spoon mixture into freezer containers. Cover, label and freeze.
Note: The spices are really according to-taste. I adjusted the amounts over the years to suit my family. You may like your’s a little spicier or with more heat. Adjust accordingly. When my sister makes my recipe, she adds approximately 1 1/2 tsp. chili powder and 1 tsp. hot sauce to her’s since they like things spicy and with heat!
* This post contains affiliate links. If you make a purchase, we may or may not receive a small commission which helps to support this site. Thank you!
I love this meaty recipe and I would use it for spaghetti or any pasta as well as potatoes and rice. It would even be good in tacos or tortillas.
This reminds me of a Yummy Spaghetti Sauce. Sounds so Delicious. It will be awesome on Baked Potatoes with sour cream and cheese on top. Thank You for Sharing your recipe..
This looks like a really tasty dish with or without the potato. I like that about it since you could put it in the freezer and then vary how it is served the next time. I love nights that I can pull something out of the freezer for dinner.
It’s fabulous! I thaw mine out in the refrig. the night before. It’s then ready to be heated up come dinner time. If you forget to thaw it out in the refrig. You can thaw it out in the microwave on the defrost setting for 7 or 8 minutes and then it’s ready to be heated up too.
This looks so good. I would eat baked potatoes topped with this several times a week in colder weather. It is still in the 90s now. I will stick to cold salads now but eat this in the colder weather. Thank you for the recipe.
It looks good as is for me. I might put more garlic in since I love that. Would be good as a soup/stew without topping the potato.