Ground Beef and Potatoes Skillet

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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!

Ground Beef and Potatoes Skillet with cheesy topping

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.

ground beef and potatoes skillet with a serving spoon

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!

Scoop of Ground Beef and Potatoes Skillet

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.

Spoonful of Ground Beef and Potatoes Skillet

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 Potato recipe served in a skillet

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.

Blue spoon scooping Ground Beef and Potatoes out of a skillet

Ground Beef and Potatoes Skillet

Loaded with veggies and a crispy cheesy topping, Ground Beef and Potatoes Skillet is a satisfying one pot meal the whole family will love.
4.5 from 268 votes
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Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 6
Calories: 392kcal


  • 1 Tablespoon olive oil
  • 1 lb. ground beef
  • 1 yellow onion (chopped)
  • 3 cloves garlic (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.
Course Main Dish
Cuisine American
Keyword beef and potatoes, ground beef and potatoes, ground beef skillet, one pot meal, potato skillet


Calories: 392kcal | Carbohydrates: 29g | Protein: 21g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 564mg | Potassium: 983mg | Fiber: 4g | Sugar: 5g | Vitamin A: 5295IU | Vitamin C: 29mg | Calcium: 271mg | Iron: 3mg
Did You Make This Recipe?Leave a review, Mention @NeighborFoodie, or tag #neighborfoodies!


  1. This was amazing!! I added in more tomato paste than called for an also a packed of beef flavoring sauce and some peas. I kept adding in beef broth in small increments and then continuously scraped the bottom. It cooked for much longer than this recipe called for but that made such a difference in the depth of flavors. Will definitely make forever!!

    1. I made this last night and partially cooked the carrots and potatoes in the microwave first because of lack of time. The dish was delicious! My husband raved over it. It was a very attractive and appealing. I will definitely make it again.

  2. Made this tonight. I was in a hurry and didn’t have Worcestershire sauce or tomato paste on hand, so I made it without. I served it with sour cream and (for the adults) sliced jalapeños from a jar and my husband and kids were raving about it! Thanks!!!

  3. Great recipe! Thank you! I cut my russets fairly small, added shredded carrots and a little cabbage, with corn! It was a great combo. One thing I find works well is to cover the skillet with a lid to soften the potatoes faster, then finish the sautéing-uncovered, letting the sauce thicken up. I did add a pinch of garlic and onion powder, paprika and chili powder, but not too much! It was really good and flexible with whatever veggies you want to use up!

  4. It sounds wonderful but I can’t eat it because too many carbs. No, I am not on that super trendy Keto diet rage but I am a only a diabetic who is dependent on insulin 4x day, The more carbs, the bigger and more frequent the injections. I would have to do a lot of substitutions, for example, no corn as it is overloaded with carbs, minimal use of peas and carrots because of carbs again. Question could I substitute rutabagas or turnips (I have to parboil them), reduce potatoes,peas no corn,,, what about adding green beans? Dying to try something new and different, Thanks in advance for any help you can suggest!

    1. Hi Martha, I think you could use rutabaga for sure if parboiled first. You could also use sweet potatoes. I know they still have carbs, but less than white potatoes. You can absolutely substitute the peas and corn for green beans. That would be delicious!

  5. Deff a issue between style of oven. My glass top cooks this mint adding some bacon bits. Just make sure you cover and don’t constantly stir it or it will take longer. Potatoes need the cover for the added heat and moisture to cook and be soft . But if using a coil top I’d add another minute or so.

  6. made this for dinner tonight awesome i did not put the cheese on it , i will the next time. this is a keeper thank you

  7. What did you use for spice? I can see in the photos some cooked spice? I see your garnish, but if you zoom in. It looks like there’s more too it then salt and pepper 🙂

    1. Hi Jess! I usually just use salt and pepper, but if I’m in the mood, I’ll add fresh rosemary and thyme to the mix!

  8. I absolutely loved this recipe, however I agree, the carrots took especially long to cook. I had to stovetop them covered for over thirty minutes. But I will make it again! And I used vegetable protein broth.

  9. Hi there and greetings from south central Canada
    I made this last week and it was really good. I varied from your recipe only by using a 12″ cast iron frying pan, upping quantities by 50% and mixing finely sliced green onions in with the cheese topping. My wife raved about it.
    Even though the ingredients are simple, there is a nice complexity to the flavour here- i thinks it’s due to the browning of the tomato paste and the amount of worcestershire.
    Excellent site, BTW. I am a big fan
    Steve K

    1. Thanks so much for the wonderful review. I’m so glad you enjoyed the Ground Beef and Potatoes! It’s a favorite around here too. 🙂

    1. Probably, but I haven’t tried that yet! I would brown the beef first then add all the ingredients to the crock pot except the cheese. Let me know if you try it, and I’ll report back if I adapt this for the slow cooker!

  10. The flavors are really good with a few additions like onion salt and extra garlic. The veggies definitely won’t cook unless you cut them tiny tiny. I should’ve known that but didn’t cut them small enough. Had to cook stovetop for about 29 mins. Great flavors though! I used potatoes and peas.

  11. Hey Courtney, I stumbled across your recipe on Pinterest in a last ditch effort to figure out something for dinner and I’m so glad I did- Mark and I loved it! The kids can be a tough sell on anything unfamiliar but they all ate it without too much cajoling. Thanks for the dinner inspiration and I hope you guys are well!

    1. Yay! I’m so glad you guys loved it! We have the same issue with kiddos, but this one alway seems to go over well. It’s great to hear from you!

  12. Tommy Likes It!!! Lol… My picky eater son and I both enjoyed this skillet and itll be good for leftovers too. Thank you!

  13. Just made this tonight and was truly impressed!
    No corn as I forgot to buy it but yummy no matter what.
    Thanks for this great Recipe.

    1. Yes! I think that would work. You could also try adding a slurry by whisking together a Tablespoon of cornstarch with 1/4 cup milk or cream and adding that to the pan to thicken into a creamier gravy.

  14. We made this last night and my family loved it!! It did take a little longer to cook then expected but that’s ok! The longer to cook the better the flavor in my eyes.

  15. We had this a few weeks back, and I am going to use the basic recipe again, but change it up a bit and use it to make Shepherd’s Pie tonight. The “meat” part of this is FABULOUS, and we haven’t forgotten the delicious taste of this casserole. Your “savory” additions absolutely rock, and I can’t wait to taste them in the Pie…Thank you for this WONDERFUL recipe!

  16. This was a fabulous dish! Easy and clean-up a breeze. I anticipated with the time given to cook the vegetables that they would have to be cut small; they cooked perfectly. I forgot to buy tomato paste so I substituted with ketchup. Gave the dish a nice tang. Thank you for such a great recipe!

  17. I enjoyed this recipe. I added a bit more tomato paste, used about a cup and half of water with 4 beef bullion cubes, a splash of marsala wine and extra Worcestershire sauce and thickened it so more like a gravy. Served over biscuits. It was really good!

  18. I loved your recipe as did my husband! I have some leftover pot roast so I am trying this recipe w chopped up beef. Thanks so much Courtney. Keep them coming.

  19. This was a fantastic recipe and so easy. My husband said it was even better the second day (for his lunch). Thanks!

  20. I don’t have an oven safe skillet and was short on time so i nuked my potato and carrot for a wee bit while browning the beef to get it pre-cooking, and after cooking everything in my pot, dumped it into a baking dish and broiled it. Good stuff! You should specify how fine a dice in the ingredients list!

  21. Oh! I was going to tell you that I used ground turkey instead of ground beef and it was good.

  22. We tried this tonight, it was great! Very economical and filling. I think we’ll try it with green beans added in next time.

    1. I’m so sorry about that! The recipe card went down temporarily. Please try reloading the page and the recipe should be there. Let me know if you have any other issues!

    2. I got it and made it. I replaced the corn for a little peas cause I’m allergic to corn, and added green onion. We really liked it. Thank you.

  23. Made this tonight for St Patricks Day – called it a skillet shepherd’s pie :). Everyone loved it including my 2 and 6 yr olds. I used Simply Potatoes diced potatoes and added frozen peas instead of corn. Thank you for the great versatile recipe.

    1. I absolutely love hearing that! And what a great shortcut idea! I’m definitely trying that next time.

    1. I just found this recipe,I have everything on hand, down to the Lil golden taters😜 but I don’t have the tomato paste,I would love to make this tonight asi know my boys would love this (me too) any suggestions on a sub for the paste? Thanks so much! Candy from Nashville Tennessee

      1. You can omit the tomato paste and it’ll still work fine! It does add some flavor, but you could adjust seasonings or use half a can of drained diced tomatoes or a 1/4 cup tomato sauce for a similar effect.

  24. 5 stars
    Just made this for my family and YUM!! I had no Worcestershire Sauce so I replaced it with some Soy Sauce. I also had no fresh potatoes so I served the ground beef/veggies over prepared “Potato Buds.” It plated very nicely. Thank you!

  25. 5 stars
    Got many compliments on this from my boyfriend! I didn’t have any tomato paste so I subbed in CURRY paste and it turned out amazingly delicious. We now call it “curry casserole” haha.

  26. 3 stars
    Made this for my family and it was pretty good. My family commented that it was missing something. What can we add to this to make it creamier?

  27. Hi love this recipe and tried to print it to make this meal tonight but, the print button on the recipe wasn’t working. Love so many of your recipes thanks for all the wonderful posts.

    1. Hi Debbie! Thanks so much for the kind words and for reading the blog. I’m so sorry you weren’t able to get the print button to work. I just tried it, and it did work for me. It pulls the recipe up on a separate page, so you might want to check to see if the printable recipe is in a separate window or tab on your computer. I hope it works for you now! Thanks so much for being a reader–I’m so glad you enjoy the recipes!

    1. 1 star
      I don’t understand how “diced” russet potatoes and carrots are supposed to be done stove top on medium heat after 12 min with 2 min in broiler. This recipe is a disaster and ended up having to be put in the oven for an additional 30 minutes. Maybe say “minced” next time, or “finely chopped”.

      1. I diced mine (about a ½”: cube) and I needed to add a little more liquid and 2 minutes on the stovetop, but other than that, it came out great. How big did you dice your veggies???

      2. I haven’t made it yet, but thought the same thing, didn’t think potatoes would be done in that little bit of time.

      3. Well, for one thing it doesn’t call for russet potatoes, it calls for Yukon gold potatoes, which cook faster than russets, so there’s your problem right there.

    2. Just wanted to sat this came out AWESOME! I needed maybe an extra cup of beef broth in order to cook the veggies, and added about 2 minutes on the stovetop, but as they say, that is you cooking. Minimal adjustments and a great recipe. Already pinned to my “Favorite Weekday Recipes” board!

4.48 from 268 votes (268 ratings without comment)

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