The beloved classic combo of meat + potatoes just got faster in this easy one-pan ground beef and potatoes recipe that cooks on the stove in just about 30 minutes. With family-friendly flavors, this crave-able dinner is so simple & hearty!
5 star review
“My husband loved this one. Gives a classic simple cheeseburger flavor to the meal. Turned out great! Husband has already requested it be added to our meal rotation.”
– Evie
A Quick Ground Beef and Potatoes Dinner in One-Pan
As a busy mom, I’m always creating new dinner ideas with simple, easy-to-find, pantry-staple ingredients… that my family will actually eat. Cue ground beef and potatoes. These two ingredients are such a hearty, classic combo that also happens to be budget-friendly and always a hit with the family. We love it so much I’ve also created an oven baked beef and potatoes casserole version that’s great to make-ahead. For this potato beef creation, I wanted to make it really quick on the stovetop and in just one pan. Because, you know, fewer dishes!
And to keep the 10 minute prep as simple as possible, we’re using Russet potatoes – but you don’t even have to peel them! Score! To continue my obsession with simplifying family dinner, I kept the seasonings as uncomplicated as possible. Just salt, onion powder, garlic powder, and smoked paprika pack a flavor punch without unnecessarily complicating things. And between us, I highly recommend using smoked paprika to add a really nice smoky flavor. After that, a few family-friendly flavors from mustard, ketchup, and Worcestershire sauce, making this dinner both flavor-packed and kid-friendly all at the same time.
Just note though that these sauces have varying salt levels based on the brands you use, so be sure to taste it before adding extra salt. Finally, this simple dish with ground beef and potatoes is not spicy at all, so if you want some heat, I recommend adding a teaspoon of chili powder and top it with hot sauce (I love do love Cholula on this one!) and maybe a heavy dollop of sour cream and you’re good to go.
Welcome to My Kitchen! Let’s Make Classic Beef and Potatoes on the Stove
Pro Tips to Simplify this One Pan Family Meal
- Vegetable Chopper: I highly recommend using a vegetable chopper to streamline prep to under 10 minutes. Just slice your medium potato into quarters, then place it in your vegetable chopper. Of course, you can chop your potatoes by hand, but if they aren’t diced small enough, they’ll take longer to cook.
- Large Skillet: Use a big enough pan (at least a 12-inch skillet) since we’re using a hefty amount of potatoes and ground beef. We’ve got a family to feed here!
- Frozen Potatoes: Shortcut this recipe by swapping in frozen diced potatoes or frozen diced hash-browns in place of the raw potatoes. Now that is easy!
Make it Dairy-Free
This recipe works just as well with dairy-free cheddar shreds on top.
Quick Ground Beef + Potatoes (1-Pan Dinner!)
Equipment
Ingredients
- 2 teaspoons olive oil
- 1 ½ pounds lean ground beef
- 1 ½ teaspoon kosher salt, divided
- 1 ½ teaspoons granulated garlic
- 1 ½ teaspoons onion powder
- 1 ½ teaspoons smoked paprika
- 1 ½ pounds Russet potatoes, chopped into ½ inch cubes (no need to peel)
- 1 cup water (see notes)
- 1 Tablespoon yellow mustard
- 1 Tablespoon Worcestershire sauce
- 4 Tablespoons catsup
- ¾ cup sharp cheddar cheese, grated
Instructions
- Heat the oven to 375°F. (See note to skip this step)
- Heat a large heavy-bottom 12-inch skillet over medium high heat. Add 1 teaspoon oil and the ground beef. Sprinkle with ½ teaspoon of the salt, ½ teaspoon garlic powder, 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.
- Remove the meat and set aside. To the same pan (no need to wash it first) add 1 teaspoon olive oil and the potatoes. Sprinkle with 1 teaspoon salt, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1 teaspoon smoked paprika. Cook for 1 minute until the spices are fragrant, then turn the heat down to medium-low.
- Cook, stirring frequently, until the potatoes are just tender but not falling apart, about 15-20 minutes. Note: if the potatoes begin to stick to the bottom of the pan, add water, ¼ cup at a time.
- When the potatoes are cooked through, add the cooked meat back to the pan, along with the mustard, Worcestershire sauce, and catsup, stirring to combine. If the pan seems dry, add an additional ¼ water, stirring to combine.
- Sprinkle the beef and potato mixture evenly with the cheese, then place in the oven for 5 minutes, or until the cheese melts. Serve warm with toppings of choice.
Notes
- Skip the Oven: If you’d rather skip the oven step, simply allow the cheese to melt over the hot beef and potatoes at the end.
- Optional Toppings: sliced green onion, sour cream, hot sauce.
- Cooking the Potatoes: Have some water on hand to splash into your skillet when the potatoes stick to the bottom. Adding just a little water throughout the cooking process lets us cut wayyy down on the amount of oil. Add the water just 1/4 cup at a time, and at the end, you can add a little extra water to make it a bit saucier. I ended up using one cup of water in total, and my potatoes cooked in about 15 minutes.
Nutrition
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