Cheesy Ground Beef and Potatoes Skillet : Easy One-Pan Comfort Meal

Dinnertime Just Got a Whole Lot Cozier (and Easier!)

Hey friends, Jackson from Food Meld here. Let’s be real for a second. Some nights, you just need a hug in a pan. You know the feeling—it’s been a long day, the clock is ticking towards dinnertime, and the thought of a sink full of dishes makes you want to order takeout for the third time this week. Sound familiar?

Well, I’m about to become your new weeknight hero. I’m talking about my Cheesy Ground Beef and Potatoes Skillet. This isn’t just a recipe; it’s your secret weapon for creating a meal that feels like pure, unapologetic comfort. We’re talking savory ground beef, tender golden potatoes, and a blanket of melted cheddar cheese that brings it all together in one glorious, cheesy union. The best part? It all happens in one single pan.

This is the kind of food I built Food Meld on. It’s bold, it’s comforting, and it has that “creative twist” I’m always chasing—in this case, the twist is its brilliant simplicity. You get a complete, satisfying meal without the fuss. The potatoes cook right in the same pan as the beef, soaking up all those delicious seasoned juices. It’s weeknight magic, my friends, and I’m so excited to show you how it’s done. So grab your favorite skillet, and let’s cook something awesome together.

The Story Behind the Skillet: A Dorm-Room Revelation

This recipe takes me back. Way back to my college days, living in a tiny apartment with an even tinier kitchen. My budget was… let’s call it “creative,” and my cooking skills were pretty much limited to scrambled eggs and toast. But I had a pack of ground beef, a couple of potatoes, and a serious craving for something that tasted like home.

I threw it all in my one decent pan, crossed my fingers, and hoped for the best. What emerged was a humble, cheesy, carb-loaded masterpiece. My roommates, who were usually surviving on instant noodles, gathered around like I’d performed some kind of culinary sorcery. It was messy, it was far from gourmet, but in that moment, it was everything. That “aha!” moment—realizing that a few simple ingredients could create something so satisfying and communal—is a feeling I’ve been chasing ever since. This skillet is that same spirit, just refined over the years with a few chef-y tricks I’ve picked up along the way.

Gather Your Ingredients: The Flavor Dream Team

Here’s the beautiful part: you probably have most of this already. This isn’t about fancy ingredients; it’s about making the basics sing. Let’s break it down.

• ½ lb Ground Beef: I like an 80/20 blend here. That bit of fat equals big flavor and keeps everything juicy. For a leaner option, 90/10 works, but don’t skip the olive oil!
• 1 tbsp Olive Oil: Our cooking starter pack. It helps sauté our aromatics to perfection and ensures nothing sticks.
• ½ medium Onion, chopped: The sweet, savory base of our flavor party. No onion? A shallot or even a generous sprinkle of onion powder in a pinch will do.
• 1 clove Garlic, minced: Non-negotiable for me! It adds that deep, aromatic punch. Pro tip: use a microplane to grate it directly into the pan for zero waste and maximum flavor infusion.
• 1–2 medium Potatoes, peeled and diced: Russets or Yukon Golds are my go-to. Russets get nice and fluffy, while Yukon Golds are creamier and hold their shape a bit better. The key is to dice them small and evenly so they cook through quickly!
• ½ tsp Salt & ¼ tsp Black Pepper: The dynamic duo of seasoning. We’re building layers of flavor, so don’t be shy.
• ½ tsp Paprika: This is my little secret weapon. It adds a subtle sweetness and a beautiful red hue that makes the dish look as good as it tastes. Smoked paprika is an awesome twist here!
• ¼ tsp Dried Oregano: A tiny herbaceous note that makes everything feel a bit more rounded and “cooked with love.”
• ½ cup Shredded Cheddar Cheese: The glorious cheesy lid! I highly recommend shredding your own from a block. Pre-shredded cheese has anti-caking agents that can make it less melty and smooth.
• ¼ cup Beef Broth: This is the magic steam that cooks our potatoes and creates a simple, delicious sauce. It deglazes all those tasty browned bits from the bottom of the pan—that’s pure flavor!
• ½ tbsp fresh Parsley, chopped: Don’t skip this! That fresh, green pop at the end isn’t just for looks; it adds a bright note that cuts through the richness perfectly.

Let’s Get Cooking: Your Step-by-Step Guide to Skillet Glory

Okay, team. Fire up the stove and let’s do this. It’s a simple process, but a few key moves will take it from good to “you’ve gotta try this” great.

1. Sauté the Aromatics: Heat your olive oil in a large skillet over medium heat. I’m using my trusty 10-inch cast iron, but any oven-safe skillet will work. Add your chopped onion and cook for about 3-4 minutes, until it starts to turn translucent. Now, add the garlic and cook for just 30 more seconds until it’s fragrant. Chef’s Hack: We add the garlic after the onion so it doesn’t burn. Burnt garlic is bitter, and we’re all about that sweet, savory goodness.
2. Brown the Beef: Crank the heat up to medium-high and add the ground beef. Use your spatula to break it up into small crumbles. We’re looking for a good, proper browning here, not just graying it. This is where a ton of flavor develops! Once it’s mostly browned, drain off any excess grease if you have a particularly fatty blend. Then, stir in the salt, pepper, paprika, and oregano. Your kitchen should be smelling incredible right about now.
3. Simmer the Potatoes to Tenderness: This is the most important step! Push the beef mixture to one side and add your diced potatoes into the pan. Pour the beef broth over everything. The broth will sizzle and steam—that’s what we want! Give it all a good stir to combine, then cover the skillet with a lid. Reduce the heat to medium-low and let it simmer for 15-20 minutes. Stir it occasionally to make sure nothing sticks and everything cooks evenly. You’ll know it’s ready when you can easily pierce a potato cube with a fork.
4. The Grand Finale: Get Cheesy! Uncover the skillet and take a moment to admire your work. Now, evenly sprinkle that gorgeous shredded cheddar cheese over the entire surface. Cover the skillet again (off the heat is fine) and let it sit for 2-3 minutes. The residual heat will melt the cheese into a perfectly gooey, velvety blanket. No need to put it back on the burner—we don’t want to break the cheese sauce!
5. Finish and Serve: Remove the lid for the final time. Grab your fresh parsley and scatter it over the top like confetti. This adds a fresh, colorful finish that makes the dish look restaurant-worthy. Serve it up right from the skillet at the table for maximum “wow” factor.

How to Serve This Skillet Sensation

This dish is a complete meal all on its own, but a little styling goes a long way! I love to serve it family-style, right in the middle of the table with a big spoon. Let everyone dig in and create their own perfect bite.

If you’re feeling fancy, you can plate it up. Use a large spoon or a small bowl to create a neat mound on the plate. The cheesy top should be front and center! For a complete meal, I love serving it with a simple, crisp side salad with a tangy vinaigrette to balance the richness. A few slices of crusty, buttered bread are also non-negotiable in my house—they’re perfect for scooping up every last cheesy, beefy bit left in the pan.

Make It Your Own: 5 Flavorful Twists

The beauty of a recipe like this is its versatility. Once you’ve mastered the base, get creative! Here are a few of my favorite ways to mix it up.

• Southwestern Fiesta: Swap the oregano for ½ tsp of cumin and a pinch of chili powder. Stir in a can of drained black beans and a cup of frozen corn with the potatoes. Top with a Monterey Jack and cheddar blend and a dollop of cool sour cream and salsa after cooking.
• Italian-Inspired “Pizza” Skillet: Use Italian seasoning instead of oregano. After adding the cheese, scatter some sliced pepperoni and a handful of sliced black olives over the top. Cover to melt, then finish with a sprinkle of fresh basil.
• Loaded “Baked Potato” Style: After the cheese has melted, take it over the top with crispy cooked and crumbled bacon, a drizzle of creamy ranch dressing, and a extra sprinkle of chopped green onions.
• Turkey & Sweet Potato Swap: For a leaner option, use ground turkey and swap the potatoes for diced sweet potatoes. The sweetness pairs amazingly with the savory flavors. A dash of sage with the turkey is a game-changer.
• Spicy Kick: Add some heat! Toss in a finely chopped jalapeño (seeds removed for less heat) with the onions, or add a ¼ tsp of crushed red pepper flakes with the other spices.

Jackson’s Chef Notes & Kitchen Confessions

This recipe has been with me for years, and it’s evolved in the best ways. My biggest “lightbulb” moment was realizing that the beef broth wasn’t just liquid—it was a flavor-packed steaming agent that created a mini-sauce and kept the potatoes incredibly moist. I used to just add water and wonder why it tasted a bit flat!

One time, I was filming this for a reel and got so caught up in chatting that I completely forgot to cover the skillet while the potatoes were cooking. Let’s just say we had some very… al dente potatoes. The lesson? Keep that lid on! The steam is essential. It’s these little messy, real moments in the kitchen that make cooking such a fun adventure.

FAQs & Quick Fixes for Common Hiccups

Got a question? I’ve probably been there. Here are the answers to the ones I get most often.

• “My potatoes are still hard! What happened?” This usually means the dice was too large, the heat was too high, or the pan wasn’t covered properly. Make sure your potato pieces are no larger than ½-inch cubes. If they’re still a bit firm, add another tablespoon or two of broth, cover, and cook for another 5 minutes.
• “Can I make this ahead of time?” Absolutely! You can fully assemble and cook the dish, let it cool completely, and store it in the fridge for up to 3 days. Reheat it gently in a covered skillet over low heat, or in the microwave, adding a tiny splash of broth if it seems dry.
• “What’s the best cheese to use besides cheddar?” Get creative! A pepper jack would be amazing for spice, a Gruyère would be incredibly decadent, or a classic Colby Jack is always a crowd-pleaser. The melty-er, the better!
• “Is my skillet oven-safe?” Great question! If you want to finish this under the broiler for an extra-bubbly top, make sure your skillet handle can take the heat. Cast iron is perfect. For stainless steel, check the manufacturer’s instructions. If it’s not oven-safe, just use the lid-melting method in the recipe—it works like a charm.

Nutritional Info (Because We’re All Curious!)

I’m all about balance, and I believe knowing what’s in your food is part of the fun. Here’s a rough breakdown per serving, based on the recipe serving 3 people. Remember, these are estimates and can vary based on your specific ingredients (like the leanness of your beef or the exact type of potato).

• Calories: ~360
• Protein: 20g (Great for keeping you full and satisfied!)
• Carbohydrates: 22g (Hello, energy-giving potatoes!)
• Fat: 22g (This includes the flavor-packed fats from the beef and cheese.)
• Fiber: 2g

To lighten it up, you can use extra-lean ground beef (or turkey), reduce the cheese slightly, or load up on more veggie-heavy variations. But sometimes, your soul needs that full-comfort version, and that’s totally okay, too!

Your New Go-To Comfort Meal Awaits

And there you have it! Your guide to a no-fuss, one-pan wonder that’s guaranteed to become a regular in your dinner rotation. This Cheesy Ground Beef and Potatoes Skillet is more than just a recipe; it’s a reminder that incredible food doesn’t have to be complicated. It’s about good ingredients, a few simple techniques, and the joy of sharing a delicious, homemade meal with the people you love.

I’d love to hear how it turns out for you! Did you add your own twist? Did it save your weeknight? Tag me on social @FoodMeld or leave a comment below and tell me all about it. Until next time, keep your skillet hot and your flavor bold. Let’s cook again soon!

— Jackson