Loaded with veggies and covered in melty cheese, this Ground Beef and Potatoes Skillet is a hearty one pan meal the whole family will love!
As parents, with the back-to-school season looming ahead, we’re all aiming for earlier bedtimes, which also means earlier dinners. I am saying goodbye to summer nights when I didn’t think about dinner until 7 PM and then threw some popsicles at the kiddo and called it good. The days ahead will require a bit more planning, but that nerdy part of me who loved going back to school as a kid is still excited about a return to structure and routine.
My favorite meals for this time of year are simple and fuss free, but hearty enough to satisfy on cooler fall nights. While we eat our fair share of burgers over the summer, I find myself cooking with beef much more in the fall and winter.
Our Favorite Meals With Ground Beef
Quick cooking ground beef lends itself well to crowd-pleasing meals that are simple, fast, and make for some great leftovers. For some easy ground beef dinner ideas, you can’t go wrong by sticking with the basics like Classic Spaghetti and Meatballs, Mom’s Green Bean Chili, Hobo Dinner Foil Packets, or some Slow Cooker Sloppy Joes.
But why stop there? Take your meal up a notch with a casserole like this Johnny Marzetti, lunch-box friendly recipes like Cheesy Ground Beef Empanadas, and of course, our family favorites like Walking Tacos, Cottage Cheese Lasagna, or 30 Minute Ground Beef Gyros.
I love to buy our ground beef in bulk, either at the grocery store or through purchasing a share of beef. I’ve written before about the process of buying a side of beef before. It’s not as intimidating as it may seem, and we love the money savings and convenience of having beef in the freezer year round. Still, if buying a side of beef isn’t for you, there are plenty of other ways to save on beef as well!
How To Make Ground Beef and Potatoes Skillet
For this recipe, two of my comfort food favorites (ground beef and potatoes) combine with a slew of other veggies to create a single skillet meal that’s perfect for busy school nights. I like to think of this Ground Beef and Potatoes Skillet as the quick, stovetop equivalent of a ground beef casserole recipe.
It’s rich and filling, and all you’ll need is:
- A pound of ground beef,
- A few potatoes,
- A small supporting cast of veggies (corn, onion, carrots),
- A little broth, Worcestershire sauce, and tomato paste,
- A cutting board,
- A single skillet,
- And about 40 minutes to bring everything together.
The first time I made this, the Mr. said he wanted it to be even more savory, so I amped up the flavor with extra beef broth, Worcestershire sauce, and tomato paste. I always forget about the power of tomato paste, but it’s really an unsung hero in the flavor department. Give it time to caramelize and soften with your other vegetables, and you’ll be rewarded with a rich punch of umami that’s just what the Mr. ordered.
Ground Beef and Potato Recipe Variations
This ground beef and potatoes skillet is a really flexible recipe that’s begging for you to make it your own. Start with your base of sautéed ground beef and onions, then substitute other ingredients for whatever you have on hand.
Sweet potatoes could be a nice sub for white potatoes. In the winter, nix the corn and try frozen peas instead. Green beans and celery could also be great additions.
I almost didn’t cover this skillet with cheese and broil it, and then I thought, “Who am I kidding? Everything is better with melty cheese.” And that was certainly the case with this dish. A few minutes under the broiler gave this casserole/stew hybrid the perfect crispy, cheesy, golden brown crust.
The final dish was a huge hit with the whole family, including the 3 year old, who ate more vegetables in this one meal than I think he normally eats in a week. (Can I get a “Hallelujah?”)
Ground Beef and Potatoes: A Perfect Match
When you put ground beef, potatoes, veggies, and cheese together in one recipe, some sort of mysterious magic happens. You can travel far and wide, and find variations of these ingredients in ground beef and potato recipes all over the world. Sure, some cultures will use rice or pasta (rather than potatoes), and where beef isn’t used, other savory elements step in. But the theme of a one pan, comfort food, easy and complete meal holds true throughout the globe.
So the next time you whip up a casserole, or find yourself enjoying this ground beef and potatoes skillet, consider for a moment that you are connected to a tradition spanning generations and continents! (*pause and reflect… *sigh) Now back to the recipe at hand!
If you’re just looking for a hearty, quick, and budget friendly meal to serve your hangry family this back-to-school season, definitely give this ground beef and potato recipe a try. And if you need some tips on using ground beef, or inspiration for another great ground beef recipe, check out my roundup of easy Ground Beef Recipes or my Beef Recipes Roundup (for ideas on how to use ANY cut of beef).
Whenever you purchase and cook with Ohio beef, you’re supporting not just the 17,000 beef farming families in our state but an entire community of small business owners, animal caretakers, nutritionists, and environmentalists who are committed to providing you and your family with safe, nutritious beef.
This recipe is sponsored by Ohio Beef. As always, all opinions are my own.
- 1 Tablespoon olive oil
- 1 lb. ground beef
- 1 yellow onion, chopped
- 3 garlic cloves, minced
- 2 Tablespoons tomato paste
- 2 Tablespoons Worcestershire sauce*
- 3 cups diced Yukon Gold potatoes
- 3 carrots, diced
- 3 ears corn, cut off the cob
- 1 1/2 cups beef broth*
- Salt and pepper, to taste
- 1 cup shredded Mexican blend cheese
- Heat the oil in a large oven proof skillet over medium heat. Add the ground beef and onions and saute until browned. Season with salt and pepper. Drain all but one Tablespoon of fat from the skillet.
- Stir in the garlic cloves, tomato paste, and Worcestershire sauce and stir and cook for 2-3 minutes. Add the diced potatoes, carrots, and corn and cook for another 3 minutes.
- Slowly stir in the beef broth, using a spatula to scrape up any browned bits from the bottom. Increase the heat and bring to a gentle boil. Cook for 10-15 minutes, stirring occasionally, until the vegetables are softened. Season the mixture to taste with salt and pepper.
- Sprinkle the cheese on top and place under the broiler for 2-3 minutes or until melted and golden brown.
- *If you have a gluten allergy or intolerance, be sure to check the labels on these ingredients to ensure they're gluten free.
- The vegetables in this skillet can be swapped out based on your family's preferences or what you have on hand. Peas are a great substitute for corn. Sweet potatoes or russets can be substitued for the Yukon Golds, but they'll take a bit longer to cook.
- For creamy ground beef and potatoes (more of a gravy-like consistency), reduce the beef broth by 1/4 cup, and stir in 1/2 cup half and half at the end of step 3. Allow the cream to cook down for a few minutes before adding cheese and broiling.
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Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 467Total Fat: 22gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 85mgSodium: 544mgCarbohydrates: 39gFiber: 5gSugar: 7gProtein: 30g