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This one-pan ground beef and potatoes dish always bails me out when dinner feels impossible to pull off Grab some basics from your kitchen mix them up quick and get a hearty all-in-one skillet that’s big on flavor and comfort
The first time I made this, my kids devoured every bite before I could even grab my fork The gooey cheese on top totally transforms simple beef and potatoes into a meal everyone loves
Tasty Ingredients
- Shredded cheddar cheese: Melts into a dreamy finish If you grate it yourself from a block it gets extra gooey
- Beef broth: Adds both moisture and big flavor Go for a low sodium one if you like
- Dried thyme: Brings herby flavor You can add more if you’re using fresh
- Smoked paprika: For smoky depth—Spanish types work best if you find ‘em
- Black pepper: Adds a little heat Fresh ground tastes best
- Kosher salt: Pulls flavors together Straight-up pure salt with no extras is perfect
- Worcestershire sauce: Kicks up the savory Try to get a good aged one
- Russet potatoes: Make your meal creamy and thick Pick spuds with no bruises or sprouts
- Green bell pepper: Punches in color and brightness Firm and glossy peppers are winners
- Garlic: Adds a cozy aroma Plump tight cloves do best here
- Yellow onion: Laid-back base for the flavors Choose local fresh ones if you can
- Lean ground beef: 93/7 is great for less fat but lots of taste
Simple How-To
- Finish with Cheese:
- Once the potatoes are soft take the skillet off the heat Toss the shredded cheese all over Put the lid back just for a couple minutes Let the cheese melt until gooey Let the whole thing chill for a bit so it scoops up nice and easy
- Simmer with Broth:
- Pour broth all over Everything should be just about covered Put on the lid and lower the heat Let it bubble on low for about fifteen to twenty minutes Give it a stir halfway so nothing sticks Check if a potato chunk is soft with a fork
- Add the Potatoes and Seasonings:
- Throw in your diced potatoes Sprinkle in salt, pepper, Worcestershire, paprika, and thyme Mix so every potato gets in on the flavor
- Soften the Veggies:
- Mix in the bell pepper, onion, and garlic Give it about five minutes Keep things moving until the pepper isn’t raw anymore and onions are see-through but not browned
- Brown the Beef:
- Crumble beef into your hot skillet on medium-high Cook while breaking up until it’s no longer pink about five to seven minutes If there’s too much fat drain it off so it’s not greasy
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Good to Know
- Loads of protein every time
- Tastes even better the second day leftovers are no problem
- Easily gluten free with the right brands of broth and Worcestershire
The cheese on top becomes this creamy topper for all those cozy ingredients As much as I play around with other one-pan meals the smell of beef with potatoes wins every single time Reminds me of my grandma who always made something similar each weekend
How to Store
Let the whole skillet cool all the way before scooping leftovers into airtight containers Pop in the fridge and it’ll be good for three days Heat it gently in the microwave or on the stove Stir halfway through so cheese melts over everything again Freezing? Go for it—just pack into bags or containers and keep up to two months Potatoes might get a little softer after thawing though
Swaps and Extras
No russets at home? Yukon Gold or red potatoes taste awesome too Swap in ground turkey or chicken for beef if that’s what you have Try a different cheese like Monterey Jack or throw in a blend Fresh thyme works in place of dried just amp the amount up a bit
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Ideas for Serving
Spoon straight from the pan onto plates or let everyone serve themselves in bowls Add some green onions or hot sauce if you’re feeling it Serve next to some steamed veggies or a crunchy green salad And if you want a twist stuff a scoop into a tortilla for a grab-and-go meal
Cool Backstory
People have been making beef and potatoes together in one pan for ages in American homes These all-in-one meals are all about feeding the family well with hardly any hassle This hearty combo is an old-school comfort food favorite loved by both US and UK families stretching simple stuff into something special
FAQs About the Recipe
- → What can I do to make this lighter?
Go for extra lean beef and pour off any fat after it’s browned. Blotting with paper towels helps cut even more fat, too.
- → Is it fine to swap the cheese?
Go for it. Monterey Jack, mozzarella, or Colby are all awesome for getting that melty stretch and new flavor.
- → Can I try other potato types?
Yukon Gold or red potatoes swap in easy and keep their shape. They’re creamy and tasty in this dish.
- → What’s the best way to save leftovers?
Pop extras in a tight-lid container in the fridge for three days, tops. Warm leftovers gently in a pan or nuke them until they’re hot all the way through.
- → Is it okay to throw in more veggies?
Totally! Add in mushrooms, zucchini, sweet corn, or spinach for more color and vitamins.