Quick Ground Beef and Potatoes
There’s something inherently comforting about a one-pan dinner that captures both heartiness and simplicity. Quick Ground Beef and Potatoes is one such dish—it’s as satisfying as it is uncomplicated. With tender chunks of Yukon Gold potatoes nestled next to perfectly seasoned ground beef, this meal offers a delightful mix of textures and flavors. It reminds me of family dinners at home when a warm, filling meal could bring everyone together after a long day.
Table of Contents
This dish works wonders not only for its flavor but also for its ease. Busy weeknights call for quick yet nourishing meals, and this recipe fits the bill perfectly. The vibrant colors and savory aromas make it a family favorite, and I guarantee your loved ones will gather around the table, drawn in by the incredible scent. So roll up your sleeves and prepare to enjoy a comforting plate of Quick Ground Beef and Potatoes that’s equal parts delicious and simple!
Why You’ll Love This Recipe
- Simple & Quick: Ready in just 40 minutes, including prep time—perfect for a weeknight meal.
- Irresistible Flavor: A mix of savory beef, fragrant garlic, and rich cheddar cheese creates mouthwatering bites.
- Eye-Catching Appeal: The colorful combination of potatoes and beef topped with melted cheese is sure to impress.
- Flexible Serving: Great for cozy family dinners or meal prep for the week ahead.
- Diet-Friendly Options: Easily adaptable for gluten-free diets with simple ingredient swaps.
Ingredients You’ll Need
- 2 tablespoons olive oil: Acts as a cooking fat that helps to sauté the onions and brown the beef; can be replaced with vegetable oil if needed.
- 1 ½ pounds lean ground beef: Provides protein and rich flavor; ground turkey or chicken can be substituted for a lighter option.
- 2 teaspoons kosher salt, divided: Enhances the overall flavor of the dish; use sea salt if you don’t have kosher.
- 2 cloves garlic, minced: Adds an aromatic quality that brings the dish to life; garlic powder can be used, but fresh is best for flavor.
- 1 medium yellow onion, finely diced: Contributes sweetness and depth; white or red onions can be used as an alternative.
- 1 teaspoon smoked paprika: Adds a subtle smokiness that deepens the dish’s profile; regular paprika works in a pinch.
- ½ teaspoon freshly ground black pepper: Adds spice and flavor—feel free to adjust to your taste.
- 1 ½ pounds Yukon Gold potatoes, chopped into ½ inch cubes: These waxy potatoes hold their shape beautifully; russet potatoes can work—but they will break down more.
- 1 cup water: Helps steam the potatoes; you can substitute with broth for an extra flavor boost.
- 1 teaspoon yellow mustard: Adds a tangy kick that balances out the flavors beautifully.
- 1 tablespoon Worcestershire sauce: Contributes depth and umami; soy sauce is a good alternative if gluten-free.
- 4 tablespoons ketchup: Sweetness that rounds out the dish’s flavor; opt for no-sugar-added varieties if preferred.
- 2 cups sharp cheddar cheese, grated: Elevates the dish with melty, gooey goodness; Monterey Jack or a blend can also work nicely.
How to Make Quick Ground Beef and Potatoes
Preheat the Oven: Heat your oven to 375°F. If you prefer to skip this step, simply finish under the broiler in the end to melt the cheese.
Sauté the Beef: Heat a large heavy-bottom, non-stick skillet with a lid over medium-high heat. Add 1 tablespoon of olive oil, then toss in the diced onion and ground beef. Sprinkle with 1 teaspoon of kosher salt, minced garlic, freshly ground black pepper, and smoked paprika. Break the beef apart with a spoon, cooking for 5-8 minutes until browned and the onions are tender and fragrant.
Cook the Potatoes: Without washing the pan, add another tablespoon of olive oil along with the chopped Yukon Gold potatoes, seasoning them with the remaining 1 teaspoon of kosher salt. Sauté for about 1 minute, letting the spices release their aromas.
Steam the Potatoes: Pour in ¼ cup of water, cover, and reduce the heat to medium. Cook, stirring frequently, for about 15-20 minutes until the potatoes are just tender and not mushy. If they begin to stick, don’t hesitate to add more water—¼ cup at a time!
Combine Flavors: Once the potatoes are cooked, return the browned beef to the skillet. Stir in the yellow mustard, Worcestershire sauce, and ketchup, mixing to combine. If the mixture looks dry, add another ¼ cup of water—stir to emulsify those delicious flavors together.
Add Cheese: Sprinkle half of the grated sharp cheddar cheese over the beef and potato mix, stirring it in for rich creaminess. Then, spread the remaining cheese evenly across the top of the dish and transfer it to the oven for about 5 minutes or until the cheese is delightfully melted.
Enjoy your delicious, one-pan Quick Ground Beef and Potatoes warm, garnished with toppings of your choice!
Storing & Reheating
You can store any leftovers at room temperature for up to 2 hours after serving. If you want to save it for later, transfer any cooled leftovers to an airtight container and refrigerate for up to 3 days. For extended storage, freeze it in a freezer-safe container for up to 3 months. When ready to enjoy, reheat in the oven at 350°F for 15-20 minutes, or until heated through. You may find the texture slightly different after freezing, but refreshing with a splash of broth can help revive its juiciness.
Chef’s Helpful Tips
- Avoid Overcooking Potatoes: Keep an eye on them as they cook, stirring often. You want them fork-tender but not mushy!
- Flavor Boost: Feel free to add your favorite veggies, like bell peppers or peas, for extra nutrition and flavor.
- Adjust Seasoning: Always taste and adjust seasonings toward the end; even a pinch of salt or pepper can make a difference!
- Make-Ahead Option: You can prepare the beef and onion mixture a day in advance—just reheat before adding the potatoes and cheese.
Enjoy crafting this delicious and comforting dish, and don’t hesitate to switch things up with your favorite ingredients or toppings. It’s all about making it your own!
Recipe FAQs
Can I use a different type of meat?
Absolutely! Ground turkey or chicken can be fantastic substitutes if you’re looking for a lighter option. Just keep an eye on cooking times, as these meats can sometimes cook more quickly than beef.
What if I don’t have Yukon Gold potatoes?
If you can’t find Yukon Gold, russet potatoes are a suitable substitute, though they may break down more during cooking. Just be sure to adjust your cooking time a bit to avoid them becoming too mushy.
How can I make this dish spicier?
For those who enjoy a little heat, consider adding diced jalapeños or a splash of hot sauce into the beef mixture. You could even sprinkle some crushed red pepper flakes over the top just before serving!
How do I prevent sticking when cooking?
Using a good non-stick skillet helps reduce the chance of sticking. However, if you notice food beginning to cling, don’t hesitate to add a splash more of water or oil to keep things moving smoothly in the pan.
PrintMore Main Dishes Recipes
- Corned Beef & Cabbage Sheet-Pan Dinner (No Boiling Pot Required)
- Beef Chili | Easy Stovetop Chili
- Filet Mignon with Blue Cheese Butter
- Easy Shepherd’s Pie with Cheesy Mashed Potato Topping
- Corned Beef and Cabbage | Traditional St Patrick’s Day Dinner
Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.
📖 Recipe Card
Quick Ground Beef and Potatoes
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Main Dishes
- Method: Skillet
- Cuisine: American
Description
Enjoy a satisfying meal with Quick Ground Beef and Potatoes. This one-pan dish combines lean beef, Yukon gold potatoes, and melty cheese for a quick and delicious dinner option that brings comfort to the table.
Ingredients
- 2 tablespoons olive oil
- 1 ½ pounds lean ground beef
- 2 teaspoons kosher salt, divided
- 2 cloves garlic, minced
- 1 medium yellow onion, finely diced
- 1 teaspoon smoked paprika
- ½ teaspoon freshly ground black pepper
- 1 ½ pounds yukon gold, or russet potatoes, chopped into ½ inch cubes (no need to peel)
- 1 cup water
- 1 teaspoon yellow mustard
- 1 tablespoon worcestershire sauce
- 4 tablespoons ketchup
- 2 cups sharp cheddar cheese, grated
Instructions
- Preheat the oven to 375°F.
- In a large heavy-bottom, non-stick skillet, heat 1 tablespoon of oil over medium-high heat. Add the onion and ground beef and sprinkle with 1 teaspoon salt, garlic, black pepper, and smoked paprika.
- Break apart the meat with a spoon and cook for 5-8 minutes until browned and the onion is softened, stirring occasionally.
- Remove the cooked meat from the pan and set it aside. In the same pan, add another tablespoon of oil and the chopped potatoes, sprinkling with 1 teaspoon of salt. Cook on medium for 1 minute until fragrant.
- Pour in ¼ cup of water, cover, and cook, stirring frequently, until potatoes are just tender, about 15-20 minutes. Add more water if they begin sticking to the pan.
- When the potatoes are cooked through, return the meat to the pan along with mustard, Worcestershire sauce, and ketchup, stirring to combine. Add ¼ cup water if the mixture is dry.
- Sprinkle half the grated cheese over the mixture, stir, and then sprinkle the remaining cheese on top. Bake in the oven for 5 minutes until the cheese is melted. Serve warm with your choice of toppings.
Notes
For a quicker meal, you can skip preheating the oven and serve directly from the skillet after melting the cheese on the stove.
Feel free to add vegetables like bell peppers or spinach for an extra nutritional boost.
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 90mg
