Why You’ll Love Ground Beef and Potato Skillet Recipe

Because it’s simple, satisfying and uses ingredients you likely already have on hand:

Everything cooks in one skillet, meaning less cleanup.
Potatoes and beef make a filling main dish that works for busy weeknight dinners.
The melted cheese topping adds an irresistible final layer of comfort.
It’s versatile—swap in different vegetables, change the cheese or make it a bit lighter.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Olive oil
Lean ground beef
Yellow onion, chopped
Garlic cloves, minced
Tomato paste
Worcestershire sauce
Yukon Gold potatoes, diced
Carrots, diced
Corn kernels
Low‑sodium beef broth
Salt & pepper
Shredded cheese (Mexican‑blend or your choice)

Directions

Heat the olive oil in a large oven‑proof skillet over medium heat. Add the ground beef and chopped onion, break up the beef as it cooks until no longer pink and the onions are tender. Season with salt and pepper; drain off most of the fat, leaving about one tablespoon for flavor.
Stir in the garlic, tomato paste and Worcestershire sauce, cooking for 1‑2 minutes until fragrant. Then add the diced potatoes, carrots and corn; cook for about 3 minutes more.
Pour in the beef broth and scrape up any browned bits from the bottom of the skillet. Increase heat to bring to a gentle boil, then reduce to a simmer, cover and cook for 8‑10 minutes until the potatoes are almost tender and most of the liquid is absorbed. Season to taste with salt and pepper.
Sprinkle the shredded cheese evenly over the top. Place the skillet under the broiler for 2‑3 minutes (watching closely) until the cheese is melted and golden‑brown. Remove and serve immediately.

Servings and timing

Serves: 6
Prep Time: ~15 minutes
Cook Time: ~35 minutes
Total Time: ~50 minutes

Variations

Spicy version: Add chili powder, cumin and diced jalapeños; top with sour cream and fresh cilantro.
Creamy version: After simmering, stir in ½ cup half‑and‑half or cream, then top with cheese before broiling.
Lower‑carb: Omit the potatoes and corn; add green beans or cauliflower florets instead.
Vegetable‑packed: Add bell peppers, mushrooms or frozen peas to boost veggie content.
Cheese swap: Use cheddar, Monterey Jack or a dairy‑free cheese alternative.

Storage/Reheating

Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: Once cooled, transfer to a freezer‑safe container and freeze up to 3 months. Thaw overnight before reheating.
Reheating: Reheat in a skillet over medium heat until warmed through; if dry, add a splash of broth or water. Alternatively, microwave in a microwave‑safe dish for 1‑2 minutes, stirring halfway.
Texture tip: Potatoes can become softer after freezing; if you prefer firmer texture, refrigerate only and consume within a few days.

FAQs

What kind of potatoes should I use?

You can use Yukon Gold potatoes (which hold their shape nicely) or russet potatoes (which will break down a little more). The key is to dice them into uniform pieces so they cook evenly.

Can I use a different meat instead of ground beef?

Yes—ground turkey, chicken or even plant‑based crumbles work. Just adjust cooking time as needed and drain any excess liquid if using leaner options.

What if my liquid doesn’t reduce and potatoes are done?

If the liquid remains too much, remove the cover and let it cook a few minutes longer until most of the broth is absorbed. If potatoes aren’t tender yet, cover again and simmer a bit more.

Can I skip the broiler step?

Yes—if you don’t have a broiler, you can cover the skillet with a lid after sprinkling the cheese and let it sit on low heat until the cheese melts. The top won’t get quite as golden, but it will still taste great.

Is this dish gluten‑free?

The base recipe is gluten‑free, but always check labels of ingredients like Worcestershire sauce and tomato paste, as some brands may contain gluten.

How can I make this lighter in calories?

Use lean ground beef (90/10 or higher), reduce or skip the cheese topping, and choose more vegetables in place of some potatoes or corn.

Can I add other vegetables?

Yes—bell peppers, mushrooms, zucchini, peas or spinach can all be stirred in during the vegetable step. Just be mindful of their cook times so everything finishes together.

Can I make this ahead?

You can cook the dish up through the simmer step, cool and refrigerate. When ready to serve, reheat, sprinkle cheese on top and broil or melt the cheese before eating.

What should I serve with this dish?

A simple green salad, steamed broccoli or roasted green beans pair well. Bread or dinner rolls are also nice to mop up any sauce.

Does freezing affect the texture?

Yes—potatoes may become softer or slightly mealy after freezing and reheating. If texture matters, store only in the refrigerator and consume within a few days rather than freezing.

Conclusion

If you’re looking for a hearty, one‑skillet dinner that’s both simple and crowd‑pleasing, this Ground Beef and Potato Skillet delivers. With minimal prep, flavorful beef and potatoes, and that irresistible melted cheese topping, it’s perfect for busy weeknights. And with so many ways to tweak it—spicy, veggie‑packed, lighter or creamy—you’ll find it fits into your weekly meal rotation easily. Give it a try and see how this comfort‑food favorite becomes a go‑to in your kitchen.