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Easy One-Pot Ground Beef and Potato Skillet

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A hearty and comforting one-pot meal made with ground beef, potatoes, and cheese, perfect for busy weeknights. This simple skillet dinner comes together in about 30 minutes with minimal cleanup.

Ingredients

Scale
  • 1 lb (450g) ground beef (80/20 preferred)
  • 3 medium russet potatoes (about 1.5 lbs / 680g), diced into 1/2-inch cubes
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 medium bell pepper (any color), diced
  • 1 cup (100g) shredded cheddar cheese
  • 1/2 cup (120ml) beef broth (low-sodium preferred)
  • 1 teaspoon paprika (smoked preferred)
  • 1/2 teaspoon dried oregano
  • Salt and black pepper to taste
  • 1 tablespoon olive oil
  • Fresh parsley (optional, for garnish)

Instructions

  1. Prep your ingredients: Dice the potatoes into 1/2-inch cubes (no need to peel). Dice the onion and bell pepper, and mince the garlic.
  2. Heat olive oil in a large skillet over medium-high heat. Add the ground beef and break it apart with a wooden spoon. Cook until nicely browned, about 4-5 minutes. Use a slotted spoon to transfer the beef to a plate, leaving about 1 tablespoon of rendered fat in the pan.
  3. Reduce heat to medium. Add the diced onion and bell pepper to the pan with the reserved fat. Cook for about 2 minutes until the onion becomes translucent. Add the minced garlic and cook for another 30 seconds until fragrant.
  4. Add the diced potatoes to the pan along with the paprika, dried oregano, and a generous pinch of salt and pepper. Stir to coat the potatoes. Pour in the beef broth, cover the skillet, and let the potatoes cook for about 8 minutes until fork-tender.
  5. Return the browned ground beef to the skillet. Stir gently and cook uncovered for another 2-3 minutes, allowing any remaining liquid to evaporate and the potatoes to get slightly crispy on the edges.
  6. Sprinkle the shredded cheddar cheese evenly over the top. Cover the pan and let it sit off the heat for 1-2 minutes until the cheese is melted and gooey. Optionally, broil for 1 minute for a bubbly, golden top.
  7. Garnish with fresh parsley and serve hot straight from the skillet.

Notes

For best results, use a 12-inch skillet to avoid overcrowding. Let the beef brown properly without stirring too much. Cut potatoes into uniform cubes for even cooking. Season in layers for deeper flavor. Use a lid to steam the potatoes, then remove it to let excess moisture evaporate. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet with a splash of water or broth for best texture. Freezes well for up to 3 months.

Nutrition

Keywords: one-pot meal, ground beef, potato skillet, easy dinner, weeknight dinner, comfort food, cheesy skillet

Find it online: https://lindabake.com/easy-one-pot-ground-beef-and-potato-skillet/