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!
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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.
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)
- 1 1/2 cups 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. 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.
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.
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!
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!
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!
I made this with hashbrown potatoes and it was awesome. Also added some hot sauce.
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Made this tonight, but subbed in ground turkey. Huge hit! Thanks!
love this recipe this is my second time making this my hubby loves it
I’m so glad to hear that! Thanks so much for taking time to let me know!
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.
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
So glad you liked it! Thanks for sharing!
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 🙂
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!
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.
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
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. 🙂
Can you freeze this?
I haven’t frozen it myself, but I think it would work great!
Do you think this could be adapted for the crock pot?
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!
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.
I’m glad you enjoyed the Ground Beef and Potatoes! I’ll have to try some onion salt next time!
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!
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!
Tommy Likes It!!! Lol… My picky eater son and I both enjoyed this skillet and itll be good for leftovers too. Thank you!
That’s great to hear! So glad the whole family loved the ground beef and potatoes!
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.
I’m so glad you liked the ground beef and potatoes recipe! Thanks for coming back to let me know!
Can i add heavy cream into the pan with the broth to make it creamier and thicker?
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.
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.
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!
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!