Cheesy Ground Beef and Potato Skillet

Cheesy Ground Beef and Potato Skillet is an easy one-pan dinner made with seasoned ground beef, tender Yukon Gold potatoes, and plenty of melted cheddar cheese. The potatoes soak up all that beefy, smoky flavor as they cook, and I love how the cheese melts right over everything at the end. It’s a good, filling dinner for nights when you want something homemade without much work.

I made this cheesy beef potato skillet for Veldon’s kids, and they devoured it in minutes. I could have easily doubled the recipe, and I’m pretty sure they would have eaten it all. I wasn’t expecting it to disappear so quickly! Next time I’ll know to make more, especially if I want any leftovers. I guess I know what I’m making the next time they’re over!

Ingredients

• Ground beef: I use lean ground beef, so there’s little grease to drain.
• Yukon Gold potatoes: These have a buttery flavor and hold their shape nicely as they cook. Cut them into ½-inch cubes, so they cook evenly.
• Onion and garlic
• Worcestershire sauce
• Smoked paprika, garlic powder, onion powder, salt, and pepper: I like the little bit of smokiness the paprika adds.
• Beef broth: Helps cook the potatoes right in the skillet while adding flavor.
• Cheddar cheese: I use shredded cheddar and add it at the very end so it melts over the beef and potatoes.
• Green onions: Optional, but I like to add a few on top for color and fresh onion flavor.

How to Make Cheesy Ground Beef and Potato Skillet

• Step One: Add the ground beef and onion to a large skillet over medium heat.
• Step Two: Cook for 5 to 7 minutes, breaking up the beef with a wooden spoon, until browned. Drain excess grease if necessary.
• Step Three: Add garlic and cook for 30 seconds.
• Step Four: Stir in Worcestershire sauce, smoked paprika, garlic powder, onion powder, salt, and pepper.
• Step Five: Add the potatoes and beef broth. Stir well.
• Step Six: Bring to a simmer, then reduce heat to medium-low and cover.
• Step Seven: Cook for 25 minutes, stirring every few minutes, until the potatoes are fork-tender. If the skillet becomes dry before the potatoes are cooked, add a splash more broth.
• Step Eight: Remove the lid. If excess liquid remains, cook uncovered for 5 minutes.

• Step Nine: Remove from the heat. Sprinkle cheddar evenly over the beef and potatoes. Cover for another 1 to 2 minutes, just until the cheese melts. Sprinkle with green onions and serve.

What I Learned Making This Recipe

• Keep the potatoes the same size. I cut mine into ½-inch cubes. If they’re bigger, they’ll take longer to cook, and you might need more broth.
• The potatoes won’t be crispy. They cook in the beef broth, so they turn soft and tender instead of crispy like roasted potatoes. You should be able to easily pierce them with a fork. If they’re still firm after 25 minutes, add a little more broth if needed and keep cooking.
• Keep an eye on the broth. The potatoes absorb the liquid as they cook. If the skillet starts looking dry and the potatoes aren’t tender yet, add another splash of broth. You don’t want them sticking to the bottom.
• Don’t skip the uncovered cooking time if you need it. If there’s still quite a bit of broth left once the potatoes are tender, leave the lid off for a few minutes. Otherwise, you can end up with a watery skillet underneath the cheese.
• Add the cheese after turning off the heat. The skillet is still hot enough to melt the cheddar. Cover it for a minute or two, and the cheese will melt nicely without needing to cook it any longer.

Variations and Substitutions

• Try a different ground meat. Ground turkey or chicken can substitute for ground beef. You may need a little oil in the skillet since they’re leaner.
• Switch up the potatoes. Red potatoes are a good substitute for Yukon Golds. Russet potatoes will also work, but they tend to break down more as they cook.
• Use a different cheese. Monterey Jack, Colby Jack, or a Mexican cheese blend all work well here. I like sharp cheddar for a little extra flavor.
• Add some vegetables. Add diced bell peppers or mushrooms with the ground beef and onions. You could also stir in some frozen peas near the end of cooking.
• Give it a little heat. Add a pinch of cayenne pepper, some red pepper flakes, or diced jalapeños if you like things spicy.

How to Store Leftovers

• Refrigerator: Keep leftovers in an airtight container in the fridge for up to 4 days.
• Freezer: You can freeze leftovers for up to 2 months, although the potatoes may be softer after thawing.
• Reheating: Heat in the microwave or warm in a skillet over medium-low heat. Add a splash of beef broth if it seems a little dry. You can also sprinkle more cheddar on top.

Ground Beef Dinners

• Sloppy Joe Fries
• Mongolian Beef Noodles
• Beef Enchilada Casserole