Quick Ground Beef Potatoes (One-Pan Dinner) Recipe
This Quick Ground Beef Potatoes recipe is a hearty, one-pan dinner combining savory ground beef with tender, lightly browned potatoes. Flavored with smoked paprika, garlic, and a tangy combination of mustard, soy sauce, and ketchup, it’s topped with melted sharp cheddar cheese for a comforting, family-friendly meal that comes together in just 35 minutes.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Ingredients
Meat and Aromatics
- 2 tablespoons olive oil
- 1 ½ pounds lean ground beef
- 2 teaspoons kosher salt, divided
- 2 cloves garlic, minced
- 1 medium yellow onion, finely diced
Seasonings and Sauce
- 1 teaspoon smoked paprika
- ½ teaspoon freshly ground black pepper
- 1 teaspoon yellow mustard
- 1 tablespoon soy sauce
- 4 tablespoons ketchup
Potatoes and Cheese
- 1 ½ pounds Yukon gold or Russet potatoes, chopped into ½ inch cubes (no need to peel)
- 1 cup water (plus additional water as needed)
- 2 cups sharp cheddar cheese, grated
Instructions
- Preheat oven: Heat the oven to 375°F. This step is necessary for melting the cheese at the end but can be skipped if you prefer not to finish the dish in the oven.
- Cook ground beef and onions: Heat a large heavy-bottom non-stick skillet with lid over medium-high heat. Add 1 tablespoon olive oil, diced onion, and ground beef. Season with 1 teaspoon kosher salt, minced garlic, black pepper, and smoked paprika. Break the meat apart with a spoon and cook for 5-8 minutes until meat is browned and onions have softened, stirring occasionally.
- Remove cooked meat: Once browned and cooked through, remove the meat from the skillet and set aside, leaving any browned bits in the pan.
- Start potatoes: To the same skillet, add remaining 1 tablespoon olive oil and the cubed potatoes. Sprinkle with remaining 1 teaspoon kosher salt. Cook on medium to medium-high heat for 1 minute to start browning the potatoes.
- Cook potatoes: Add ¼ cup water, cover the skillet, and cook, stirring frequently, until potatoes are tender but not falling apart, about 15-20 minutes. Add additional ¼ cup water increments if potatoes begin to stick to the pan.
- Combine meat and sauce: When potatoes are tender, return cooked meat to the pan. Add mustard, soy sauce, and ketchup. Stir thoroughly to combine everything. Add another ¼ cup water if mixture seems dry.
- Add cheese and melt: Sprinkle half of the grated cheddar cheese into the beef and potato mixture and stir to combine. Evenly sprinkle the remaining cheese over the top. Place the skillet in the preheated oven for about 5 minutes or until the cheese has melted. Serve warm with toppings of your choice.
Notes
- You can use Yukon gold or Russet potatoes; no need to peel as the skin adds texture and nutrients.
- If you want to skip using the oven, you can cover the skillet with a lid and cook until the cheese melts, but oven melting gives a better finish.
- Add water in small increments to prevent sticking and ensure even cooking of potatoes.
- This recipe works well as a complete, comforting meal that requires just one pan and minimal cleanup.
