This ground beef and potatoes skillet recipe has become my go-to when life is hectic, but I still want something hearty and filling on the table. One pan, ready in under 30 minutes, and guaranteed to leave everyone happy—now that’s what I call a dinner win!
For another comforting beef dish with deep, delicious flavors, try my Slow Cooker Beef Burgundy Stew with Herb Dumplings.
Why You’ll Love This Recipe
Table of Contents
Let’s be honest – we all need those reliable recipes that don’t require a culinary degree to pull off. This favorite ground beef recipe has been saving dinnertime at my house for years, and here’s why:
- One-Pan Wonder: Everything cooks in a large skillet, which means less time scrubbing dishes and more time enjoying your evening!
- Weeknight Hero: When it’s 5:30pm and everyone’s asking “what’s for dinner?,” this easy recipe has your back.
- Flexible for Picky Eaters: Not a beef fan? Swap in ground chicken! Or switch up the veggies to suit your family’s tastes. The whole family will hardly notice the difference.
- That Cheese Pull: There’s something almost therapeutic about watching that shredded cheese melt into gooey perfection over the top.
- Leftovers That Actually Taste Better: Store it in the fridge for up to 4 days, or transform it into breakfast burritos or a hash for the next morning!
If you’re craving something cheesy and just as easy, try my One-Pot Cheeseburger Macaroni next!
Ingredients You’ll Need
The beauty of this easy dinner recipe is that it uses simple ingredients most of us already have hanging out in our pantry and fridge. See the recipe card below for a full list of ingredients and their amounts.
- Olive Oil: Just enough to get things sizzling.
- Lean Ground Beef: I use 80/20 for flavor, but ground turkey works beautifully too if you’re looking to lighten things up. If you enjoy ground beef casseroles, my Runza Casserole is another family favorite that’s packed with flavor.
- Yellow Onion: Finely diced so even the onion-suspicious family members won’t pick them out!
- Fresh Garlic: Because is it even cooking if your kitchen doesn’t smell like garlic?
- Tomato Paste: That little can packs a mighty punch of rich, tangy depth. I love buying tomato paste in these convenient resealable tubes.
- Worcestershire Sauce: The secret ingredient that makes people say, “Mmm, what’s in this?”
- Yukon Gold Potatoes: My personal favorite for their buttery texture, but more on potato choices below!
- Carrots: For bonus nutrition and flavor!
- Corn on the cob: Fresh corn adds the perfect little pop of sweetness. You can also substitute frozen corn!
- Beef Broth: For deglazing all those flavorful bits from the pan.
- Shredded Cheese: Because in my kitchen, melty cheese makes everything better!
Flavor Variations
This recipe is incredibly adaptable – here are some favorite ways to change it up:
- Spicy Mexican Version: Add cumin, chili powder, and diced jalapeños or a can of green chilies. Top with fresh cilantro, hot sauce, and sour cream.
- Creamy Casserole Style: Mix in sour cream and/or cream cheese, and add extra shredded cheese before the final broil.
Choosing the Right Potatoes for This Recipe
Let me tell you, not all potatoes are created equal! The type you choose can completely transform this dish:
- Russet Potatoes: The fluffy, starchy kind that fall apart a bit during cooking. Perfect if you want the potatoes to crumble into the rest of the dish.
- Yukon Gold Potatoes: My personal favorite! They’re like the Goldilocks of potatoes – creamy with a buttery flavor that holds their shape just right.
- Red Potatoes: These little guys stay firm even after cooking, giving you distinct potato bites throughout the dish.
- Sweet Potatoes: For a twist, try swapping in sweet potatoes for a hint of natural sweetness and beautiful color contrast. Try it in our Ground Beef and Sweet Potatoes recipe.
I usually reach for Yukons because they hit that sweet spot between creamy and structured, but honestly, use what you have!
How to Make This Ground Beef and Potatoes Skillert
Step 1: Brown the beef and onions. Heat that oil in your largest skillet over medium heat until it shimmers. Toss in your ground beef and diced onion, breaking up the meat as it cooks. When the beef is no longer pink and those onions are soft and translucent, drain off most of the grease (but leave about a tablespoon for flavor!). Season with a generous pinch of salt and pepper.
Step 2: Add aromatics and vegetables. Now for the flavor-builders! Stir in the fresh garlic, tomato paste, and that magical Worcestershire sauce. Let it cook for 2-3 minutes – your kitchen will smell absolutely heavenly at this point. Add your tender potatoes, carrots, and corn. Give everything a good stir and let it cook for another 3 minutes.
Step 3: Simmer with broth. Pour in the beef broth, using your spatula to scrape up all those browned bits from the bottom of the pan (that’s where all the flavor lives!). Bring it to a gentle bubble, then reduce to a simmer. Cover and cook for 10-15 minutes, stirring occasionally, until you can easily pierce the potatoes with a fork.
Step 4: Add the cheese and broil. This is the grand finale! Sprinkle that shredded cheese all over the beef mixture and pop the skillet under the broiler for 2-3 minutes. Watch it closely – that moment when the cheese turns golden and bubbly is pure kitchen magic!
How to Prevent Common Cooking Mistakes
We’ve all been there – dinner experiments gone wrong! Here’s how to avoid the usual pitfalls:
- Greasy Overload: Make sure to drain the ground beef before moving on to the next part of the recipe. Nobody wants an oil slick on their dinner plate!
- The potato and carrot aren’t cooked through: Cut the potatoes and carrots into similar-sized small pieces so they cook evenly. I aim for about 1/4-inch cubes.
- Flavor Building: Let that beef brown properly before stirring. Those caramelized bits are flavor gold!
Recipe Modifications + Time Saving Tips
We all have different needs in our kitchens, and this recipe plays nicely with modifications:
- Low-Carb Alternative: Omit the potatoes and corn and opt for lower carb veggies like green beans or cauliflower.
- Dairy-Free Option: Skip the cheese or use your favorite dairy-free alternative.
- Gluten-Free Adjustments: This recipe is naturally gluten-free, but always double-check your seasoning labels.
- Speedy Hack– Some of our reviewers have cut their prep and cooking time in half by swapping the potatoes for frozen hashbrowns, and using a frozen blend of carrots and peas or a bag of shredded carrots.
Storage, Freezing, and Reheating
- If there are any leftovers (a rare occurrence in my house!), store them in an airtight container in the fridge for up to 4 days.
- To freeze, Let everything cool completely, then transfer to a freezer container. It’ll keep for up to 3 months. Thaw overnight in the fridge.
- Warm leftovers in a skillet over medium heat or microwave until heated through. Pro tip: Add a tiny splash of broth if it seems dry.
- Leftovers are fantastic in a burrito or used as a breakfast hash with a fried egg.
Recipe FAQs
Absolutely! Cook everything except adding the cheese, then refrigerate. When ready to serve, reheat in the skillet, top with cheese, and broil.
Ground turkey or chicken work beautifully for a lighter version.
It pairs beautifully with a fresh green salad, drop biscuits, or Amish white bread with jam (<<my kids’ favorite).
More Easy Recipes
- Three Cheese Skillet Lasagna
- Guinness Beef Pot Pie
- Loaded Slow Cooker Sloppy Joes
- Doritos Taco Salad
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Ground Beef and Potatoes Skillet
Ingredients
- 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, or about 1 1/2 cups frozen corn kernels)
- 1 1/2 cups low sodium beef broth
- Salt and pepper (to taste)
- 1 cup shredded Mexican blend cheese
Instructions
- 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, to taste. 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 1-2 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. Cover and cook on medium low (or whatever temperature maintains a simmer) for 8-10 minutes, stirring occasionally, until the vegetables are almost tender. Remove the cover and continue to cook until most of the liquid is absorbed. 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.
Notes
- *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.
Equipment
Nutrition
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