Ground Beef and Potatoes

5 from 2 votes

Ground Beef and Potatoes

This 30-minute ground beef and potatoes skillet is cozy, savory, and made with pantry staples. It’s a quick, one-pan dinner that’s perfect for busy nights and easy to customize.

Prep Time5

Cook Time25

Total Time30

Course: Main

Cuisine: American

Freezer friendly: 2 Months

Shelf life: 3 Days

Servings:

Author: Samira

Equipment

Ingredients

1 pound ground beef (80/20)
1 yellow onion small, finely diced
2 cloves garlic minced
1 red bell pepper medium, diced (optional)
½ tsp smoked paprika
½ teaspoon dried oregano
sea salt to taste
black pepper to taste
1 pound potatoes diced into ½-inch cubes (Yukon gold, Russet, or red potatoes work well)
1 teaspoon Dijon mustard
½ tablespoon Worcestershire sauce
½ cup water as needed
½ cup shredded cheddar cheese
green onions chopped, for topping
sour cream or Greek yogurt, for serving (optional)
cooked rice or serving (optional)

Instructions

Cook the ground beef in a large skillet over medium heat for 5–6 minutes, breaking it apart with a spoon until browned. Drain most of the fat, leaving a little in the pan for flavor.
Add the diced onion and sauté for 2–3 minutes, until softened. Stir in the minced garlic and cook for another 30 seconds.
Add smoked paprika, oregano, salt, and black pepper. Cook for 1–2 minutes to toast the spices and coat the mixture.
Stir in the red pepper, diced potatoes, mustard and Worcestershire sauce. Pour in ¼ cup water and stir well to combine.
Cover the pan with a lid, reduce the heat to medium-low, and cook for 12–15 minutes, stirring occasionally. Add more water as needed to prevent sticking and help the potatoes soften.
Once the potatoes are fork-tender, sprinkle the cheese over the top. Turn off the heat and cover for 1–2 minutes until the cheese melts.
Serve warm, topped with green onions and a spoonful of sour cream or Greek yogurt. You can also serve it with cooked rice for a heartier meal.

Nutrition