Cheesy Ground Beef and Potatoes : Classic Comfort in One Skillet

Cheesy Ground Beef and Potatoes Skillet – Easy One-Pan Dinner

Hey friends, Jackson from Food Meld here. Let’s be real for a second. Some nights, you don’t need a fancy, five-course meal that requires every pot and pan in your kitchen. Some nights, you just need a big, warm, satisfying hug in a dish. You need something that fills the whole house with an incredible smell, comes together without the stress, and makes everyone at the table go completely silent because they’re too busy eating. That, my friends, is the magic of this Cheesy Ground Beef and Potatoes Skillet.

This is the kind of recipe I built Food Meld for. It’s bold, comforting, and packed with that “you’ve gotta try this” energy. We’re talking tender, golden potatoes, savory ground beef cooked with onions and garlic, all smothered in a blanket of perfectly melted cheddar cheese. It’s a symphony of simple ingredients that sing together in perfect harmony. And the best part? It all happens in one single skillet. That means more flavor (because we’re building layers right in that pan) and way less cleanup. It’s a win-win.

Whether you’re a kitchen newbie looking for a surefire hit or a seasoned pro who needs a break from the complicated stuff, this recipe is your new best friend. It’s forgiving, it’s flexible, and it delivers on flavor every single time. So, grab your favorite skillet, and let’s cook something awesome together.

A Skillet Full of Memories

This dish always takes me right back to my grandma’s kitchen. She wasn’t a fancy chef, but man, could she cook with soul. Her version of this was a little less “recipe” and a little more “a bit of this and a handful of that.” I remember standing on a stool next to her stove, watching her brown the beef, the sizzle and pop like a kitchen soundtrack. She’d let me sprinkle the paprika, calling it “the magic red dust that makes everything taste like home.”

The moment that sealed this dish in my heart forever was after a long, muddy day of playing outside. We came in starving, and she lifted the lid off her big, cast-iron skillet. That cloud of steam smelled like heaven—savory beef, soft potatoes, and that unmistakable cheesy goodness. We’d crowd around her small table, and for those ten minutes, the only sounds were forks scraping plates and happy, contented sighs. That’s the feeling I want to bring to your kitchen. No fuss, just pure, uncomplicated joy, one delicious bite at a time.

Gather Your Flavor Crew

Here’s the lineup for our one-pan wonder. Don’t be shy about making it your own—I’ve included some chef insights and swaps right next to each ingredient.

• 2 lbs Ground Beef (80/20 blend is ideal): This is our hearty base. The little bit of fat in an 80/20 blend gives us incredible flavor and keeps the beef juicy. If you’re using a leaner blend like 90/10, you might want to add an extra tablespoon of oil to the pan.
• 2 tbsp Olive Oil: Just enough to get our potatoes golden and help everything cook up nice and crisp, not steam.
• 1 Large Onion, chopped: Our aromatic foundation. It sweetens as it cooks and adds a ton of depth. Yellow or white onions work best here.
• 4 Cloves Garlic, minced: Flavor bomb alert! Fresh is best, but in a pinch, 1 teaspoon of garlic powder will do the trick.
• 6 Medium Potatoes, peeled and diced: I love using Russets for their fluffy texture, but Yukon Golds are a fantastic choice too—they have a buttery flavor and hold their shape beautifully.
• 2 tsp Salt & 1 tsp Black Pepper: The essential seasonings. We season in layers, so don’t worry, this distributes perfectly.
• 2 tsp Paprika: This is my “magic red dust!” It adds a subtle sweetness and a gorgeous color. Smoked paprika would be an incredible twist here.
• 1 tsp Dried Oregano: A little herby, earthy note in the background. Thyme would also be lovely.
• 1 cup Beef Broth: This is our secret weapon! It deglazes the pan, grabbing all those tasty browned bits, and steams our potatoes to tender perfection.
• 2 cups Shredded Cheddar Cheese: The glorious, melty crown. I like to use a sharp cheddar for a bigger flavor punch. For the best melt, shred it yourself off a block—the pre-shredded stuff has anti-caking agents that can make it a little grainy.
• 2 tbsp Chopped Fresh Parsley: A fresh, green pop at the end that makes the whole dish look and taste brighter.

Optional Add-ins (Get Creative!):

• 1 cup sliced mushrooms (add with the onions)
• 1 diced red bell pepper (for a sweet crunch)
• A good dash of Worcestershire sauce (stirred in with the broth for umami)
• A sprinkle of red pepper flakes for a gentle kick of heat

Let’s Build Some Flavor, Step-by-Step

Okay, team. Skillet time. Follow these steps, and you’ll have a masterpiece in no time. I’ve sprinkled in my favorite chef hacks to make sure you get the best results possible.

1. Heat the oil in a large skillet over medium heat. I’m using my trusty 12-inch cast-iron, but any large, oven-safe skillet will work. You want to hear a gentle sizzle when the beef goes in, not a violent splatter. Getting the pan to the right temp is key!
2. Add the ground beef and cook until fully browned, breaking it apart as it cooks. Use a wooden spoon or a meat chopper to break it up into nice, bite-sized crumbles. We’re looking for a beautiful brown color here, not gray steam. That browning equals FLAVOR. Don’t drain the fat just yet—it’s full of taste!
3. Stir in the onions and garlic, cooking for 3–4 minutes until softened and aromatic. Ahhh, smell that? That’s the sound of your kitchen smelling incredible. The onions will turn translucent and sweet, and the garlic will become fragrant. Be careful not to burn the garlic—it can turn bitter fast.
4. Add the diced potatoes to the skillet. Give them a good stir so they get coated in all those savory beef juices and fats. This is where the magic starts to happen.
5. Season everything with the salt, pepper, paprika, and oregano. Stir to coat evenly. We’re seasoning the potatoes and the beef all at once, creating a flavor base that’s consistent in every single bite.
6. Pour in the beef broth. Cover the skillet and simmer on low for 20–25 minutes. This is the “walk away and let it work” step. The broth will steam the potatoes to tender perfection and create a simple, delicious sauce. Stir it occasionally to make sure nothing sticks, and check the potatoes with a fork around the 20-minute mark. You want them tender but not mushy.
7. Uncover and sprinkle the shredded cheddar cheese over the entire top. Be generous! Cover the skillet again for just 2–3 minutes. We’re not cooking the cheese, just melting it gently using the residual heat and steam. This gives you that perfectly smooth, gooey melt we all dream about.
8. Garnish with the fresh parsley before serving. That pop of green isn’t just for looks—it adds a fresh flavor that cuts through the richness beautifully. And there you have it! Dinner is served, right from the pan.

How to Serve Up This Skillet of Glory

You can absolutely set the skillet right in the middle of the table and let everyone dig in—that’s the beauty of a one-pan meal! But if you want to make it a full, well-rounded dinner, here are a few of my go-to pairings.

For a simple, classic comfort food spread, serve a big scoop of this cheesy beef and potatoes alongside some steamed green beans or a bright, crisp garden salad with a tangy vinaigrette. The freshness is the perfect counterpoint to the hearty skillet.

If you’re feeding a real hungry crowd, a loaf of crusty garlic bread or some flaky buttermilk biscuits is non-negotiable. You’ll want something to scoop up every last bit of cheesy, beefy goodness from the plate.

And my personal favorite? Top it with a couple of dollops of cool, creamy sour cream and a dash of hot sauce. The contrast of temperatures and flavors is absolutely next-level.

Make It Your Own: Fun Flavor Twists

This recipe is like a blank canvas for your cravings. Don’t be afraid to play! Here are a few of my favorite ways to mix it up.

• Tex-Mex Fiesta: Swap the oregano for 1 tbsp of taco seasoning. Use a Monterey Jack or Pepper Jack cheese blend, and stir in a can of drained black beans and a cup of corn with the potatoes. Serve with salsa and avocado!
• Italian-Inspired: Use Italian seasoning instead of oregano. Swap half the cheddar for mozzarella, and stir in a cup of marinara sauce with the beef broth. Garnish with fresh basil.
• Breakfast-for-Dinner Skillet: Use breakfast sausage instead of ground beef. Top with cheese, then crack a few eggs over the top during the last 5-7 minutes of cooking (cover to set the whites). A perfect hearty brunch or easy dinner!
• Lighter Swap: Use lean ground turkey or chicken and low-sodium chicken broth. You can even swap half the potatoes for cauliflower florets for a lower-carb option.
• “Shepherd’s Pie” Style: After adding the cheese, pop the whole oven-safe skillet under the broiler for a minute to get the top bubbly and golden brown. It’s a game-changer for texture!

Jackson’s Kitchen Notes & Stories

This recipe has been on quite a journey with me. The first time I made it, I was so impatient that I cut the potatoes way too big. Let’s just say we had al dente potatoes with our beef—not the vibe! The key is a consistent, small dice so everything cooks evenly.

Another time, I got a little over-zealous with the cheese and created what my wife lovingly called “The Cheese Lava Flow.” It was a beautiful, delicious mess. The lesson? While it’s hard to have too much cheese, make sure you sprinkle it evenly so it melts consistently.

Over the years, I’ve learned that letting the skillet sit for just 5 minutes after you take it off the heat makes a huge difference. It allows the flavors to settle and meld together, and it makes serving so much easier. Good food is worth a little patience, I promise.

Your Questions, Answered!

I’ve gotten a lot of questions about this recipe over the years. Here are the answers to the most common ones to help you nail it every time.

Q: My potatoes are still hard! What did I do wrong?
A: The most common culprit is the potato dice was too large. Aim for ½-inch cubes. Also, make sure your skillet is covered tightly so the steam can do its job, and that you’re simmering on low, not a rapid boil. If they’re still a bit firm, just add a splash more broth and cook for another 5-10 minutes, covered.

Q: Can I make this ahead of time?
A: Absolutely! You can fully assemble it, let it cool, and store it in the fridge for up to 2 days. When you’re ready, reheat it in a 350°F oven, covered, for about 20-25 minutes, or until bubbly. You may need to add a tiny bit of broth to keep it moist.

Q: My cheese got greasy and separated. How do I prevent that?
A: This usually happens if the heat is too high when melting. The key is to turn the heat off, sprinkle the cheese on, and cover the skillet. The residual heat is more than enough to melt it gently and perfectly without breaking the cheese sauce.

Q: Can I freeze this dish?
A> You can, but with a note. Potatoes can become a little grainy and watery upon thawing and reheating. For the best texture, it’s truly ideal fresh. If you do freeze it, store it in an airtight container for up to 2 months and thaw in the fridge before reheating.

Let’s Talk Nutrition & Balance

I’m all about keeping it real, not restrictive. This is a hearty, comforting dish, and it’s built to satisfy. A single serving packs a powerful punch of protein (about 32g) from the beef and cheese, which is fantastic for keeping you full and energized.

The carbohydrates (approx. 28g) come primarily from the potatoes, which also provide a good dose of potassium and Vitamin C. The fat content (around 32g) comes from the beef, oil, and cheese, giving the dish its rich, satisfying mouthfeel.

Remember, a balanced diet has room for all kinds of food, including hearty, cheesy classics like this one! I always recommend pairing it with a side of vegetables, like a simple salad or roasted broccoli, to create a more rounded meal. It’s all about the meld—enjoying the indulgent alongside the fresh and light.

Your New Go-To Comfort Food Awaits

And that’s it, folks! Your guide to a truly unforgettable, ridiculously easy one-pan dinner. This Cheesy Ground Beef and Potatoes Skillet is more than just a recipe; it’s a promise of a stress-free, delicious meal that brings people together. It’s the kind of food that creates those “you’ve gotta try this” moments we live for at Food Meld.

I hope you make it, love it, and make it your own. Tag me on social @FoodMeld if you do—I love seeing your kitchen creations! Now, go forth, get that skillet sizzling, and enjoy every single, cheesy, comforting bite. You’ve earned it.

Happy cooking,
Jackson