Description
This Quick Ground Beef and Potatoes recipe is a delicious and easy 1-pan dinner that combines seasoned ground beef with tender potatoes, all topped with melted sharp cheddar cheese. Ready in just 35 minutes, it’s perfect for a comforting weeknight meal using simple pantry staples and minimal cleanup.
Ingredients
Meat and Seasonings
- 2 teaspoons olive oil, divided
- 1 ½ pounds lean ground beef
- 1 ½ teaspoon kosher salt, divided
- 1 ½ teaspoons granulated garlic, divided
- 1 ½ teaspoons onion powder, divided
- 1 teaspoon smoked paprika, divided
- ½ teaspoon freshly ground black pepper
Potatoes and Liquids
- 1 ½ pounds Russet potatoes, chopped into ½ inch cubes (no need to peel) or Yukon Gold potatoes
- 1 cup water (plus extra as needed)
Sauces and Cheese
- 1 Tablespoon yellow mustard
- 1 Tablespoon Worcestershire sauce
- 4 Tablespoons ketchup
- ¾ cup sharp cheddar cheese, grated
Instructions
- Preheat Oven: Heat the oven to 375°F. (You can skip this if you prefer to melt the cheese on the stovetop.)
- Brown the Beef: Heat a large heavy-bottom skillet or Dutch oven over medium-high heat. Add 1 teaspoon olive oil and the ground beef. Season with ½ teaspoon kosher salt, ½ teaspoon granulated garlic, ½ teaspoon onion powder, and ½ teaspoon smoked paprika. Break the meat apart with a spoon and cook for 5-8 minutes until browned and cooked through.
- Set Beef Aside: Remove the cooked beef from the pan and set it aside.
- Cook the Potatoes: In the same pan, add another teaspoon of olive oil and the cubed potatoes. Season with 1 teaspoon kosher salt, 1 teaspoon granulated garlic, 1 teaspoon onion powder, and 1 teaspoon smoked paprika. Cook on medium to medium-high heat for 1 minute until the spices become fragrant.
- Simmer Potatoes: Add ¼ cup water, cover the pan, and cook, stirring frequently, until the potatoes are just tender but not falling apart, about 15-20 minutes. Add more water in ¼ cup increments as needed to prevent sticking.
- Combine Meat and Sauce: Return the browned beef to the potatoes in the pan. Stir in the yellow mustard, Worcestershire sauce, and ketchup. If the mixture seems dry, add up to an additional ¼ cup water, stirring to combine everything well.
- Melt the Cheese: Sprinkle the grated sharp cheddar cheese evenly over the beef and potato mixture. Place the pan in the preheated oven for 5 minutes, or until the cheese is melted. Alternatively, cover with a lid and let the cheese melt on the stovetop over low heat.
- Serve: Serve warm, optionally topped with your favorite garnishes such as green onions or sour cream.
Notes
- You can use Yukon Gold potatoes instead of Russet for a creamier texture.
- If you prefer to skip using the oven, melt the cheese on the stovetop by covering the pan and cooking on low heat until the cheese is melted.
- Adjust water as needed to prevent the potatoes from sticking or drying out during cooking.
- Serve with optional toppings like chopped parsley, green onions, or a dollop of sour cream for extra flavor.
