🧀 Cheesy Beef and Potato Skillet
This is an easy, hearty one-pan dinner with seasoned ground beef, crispy tender potatoes, onions, and lots of melted cheddar cheese. It comes together in about 30 minutes and doesn’t require an oven.
Ingredients
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1 lb (450 g) ground beef
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4 medium russet or Yukon Gold potatoes, peeled or unpeeled and diced into small cubes
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1 small onion, diced
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2 cloves garlic, minced
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1 tablespoon olive oil
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1 teaspoon salt
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½ teaspoon black pepper
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1 teaspoon paprika
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½ teaspoon garlic powder
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½ teaspoon onion powder
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½ teaspoon Italian seasoning
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½ cup beef broth
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1½ cups shredded cheddar cheese
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2 tablespoons chopped fresh parsley or green onions, optional
Instructions
1. Cook the potatoes
Heat the olive oil in a large skillet over medium-high heat.
Add the diced potatoes and season with about half of the salt, pepper, and paprika.
Cook for 8–10 minutes, stirring occasionally, until the potatoes begin to brown.
If they are browning too quickly but aren’t tender yet, reduce the heat to medium and add 2–3 tablespoons of water. Cover the skillet for a few minutes to steam the potatoes.
2. Add the onion
Add the diced onion to the skillet.
Cook for another 3–4 minutes, stirring occasionally, until the onion becomes soft and the potatoes are nearly tender.
3. Brown the beef
Push the potatoes and onions to one side of the skillet.
Add the ground beef to the empty side.
Cook for 6–8 minutes, breaking the beef into small pieces as it cooks.
Once browned, mix the beef with the potatoes and onions.
If there’s a lot of excess grease, carefully drain some of it.
4. Season everything
Add:
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Garlic
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Remaining salt and pepper
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Paprika
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Garlic powder
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Onion powder
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Italian seasoning
Stir everything together and cook for another 1–2 minutes, until the garlic is fragrant.
5. Add the broth
Pour in the ½ cup beef broth.
Stir and scrape the bottom of the skillet to loosen any browned bits.
Cover and cook for 3–5 minutes, or until the potatoes are completely fork-tender and most of the liquid has been absorbed.
6. Add the cheese
Turn the heat down to low.
Sprinkle the shredded cheddar evenly over the beef and potatoes.
Cover the skillet and let it sit for 2–3 minutes, until the cheese is completely melted.
For extra browning, you can leave the lid off for the final minute.
7. Serve
Sprinkle with chopped parsley or green onions.
Serve hot straight from the skillet.
🌶️ Easy Add-Ins
You can easily change this recipe depending on what you have:
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Bacon: Add cooked, crumbled bacon before the cheese.
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Bell peppers: Add diced peppers with the onions.
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Jalapeños: Add sliced jalapeños for some heat.
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Corn: Stir in ½–1 cup frozen or canned corn.
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Mushrooms: Cook sliced mushrooms with the onions.
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Tomatoes: Add diced tomatoes near the end.
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Extra cheese: Use a mixture of cheddar and Monterey Jack.
🥔 For Extra-Crispy Potatoes
Cut the potatoes into small ½-inch cubes and avoid overcrowding the skillet. Let them sit undisturbed for a couple of minutes at a time before stirring. This gives them a delicious browned, crispy exterior while keeping the inside soft.
🍽️ Simple Serving Ideas
Serve it with:
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A fried egg on top
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Sour cream
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Salsa
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Green onions
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Pickled jalapeños
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A simple green salad
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Steamed broccoli
Tip: Sharp cheddar gives the dish the most flavor, while Monterey Jack makes it especially melty and creamy.
