This Ground Beef and Potatoes skillet is the ultimate comfort food! Seasoned beef, tender potatoes & melted cheddar in one pan. Easy kid-friendly dinner ready in 55 minutes. Perfect for busy weeknights!
Prep time: PT15M
Cook time: PT40M
Total time: PT55M
Rating
4.8 stars (11 reviews)
Keywords
ground beef and potatoes, fall recipe, winter recipe, gluten-free recipe, kid-friendly, one-pot-meals
Ingredients
1 tablespoon extra-virgin olive oil
1 pound 90/10 ground beef
1 small yellow onion, diced
4 garlic cloves, roughly chopped
1 green bell pepper, finely chopped
1 teaspoon kosher salt
2 teaspoons smoked paprika
1 teaspoon dried oregano
1 teaspoon onion powder
2 tablespoons tomato paste
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1 cup chicken stock
1 large russet potato, peeled and cut into ½-inch pieces
½ cup grated sharp cheddar cheese
¼ cup thinly sliced green onions
Sour cream, for serving (optional)
Hot sauce, for serving (optional)
Categories
dinner, gluten-free, kid-friendly, one-pot-meals
Cuisine
American
Steps
Heat the olive oil in a large skillet over medium high heat. Once the oil is glistening, add the beef, onion, garlic, and bell pepper and cook, breaking the meat up with a wooden spoon, until the beef is browned and the onion is softened, 8 to 10 minutes.
Stir in the salt, paprika, oregano, onion powder, tomato paste, mustard, and Worcestershire. Add the chicken stock and potatoes and stir to combine. Increase the heat to high and bring to a simmer, then reduce the heat to medium-low cover with a lid and cook, stirring occasionally, until the potatoes are tender and the liquid has evaporated, about 20 minutes. Remove the skillet from heat and evenly sprinkle with the cheese. Cover again and let sit until the cheese has melted, about 3 to 4 minutes.
Top with the green onions and serve with the sour cream and hot sauce, if using.
Nutitrion
Calories: 239 calories
Carbohydrates: 11 grams carbohydrates
Protein: 19 grams protein
Fat: 13 grams fat
Saturated Fat: 5 grams saturated fat
Cholesterol: 59 milligrams cholesterol
Sodium: 456 milligrams sodium
Sugar: 3 grams sugar
Reviews
Grey on 2025-11-07 (4 stars): Flavor was popping, especially with just a bit of hot sauce. Good choice there. A couple of changes I made that I thought helped: first, cook the tomato paste a bit before adding the broth. It really helped bring more depth to dish. Second, the potatoes weren't even close to done the first time I made this. The second time, I cut the potatoes closer to quarter inch and then they actually were done in time, but some started to turn to mush. So for the third time, I left them as recommended, but I covered the dish for 10 minutes to cook the potatoes and then uncovered for the last bit to evaporate the broth. That did the trick.
Leslie Salmon on 2025-10-27 (5 stars): This was easy and delicious. The smoked paprika is what makes this smoked paprika makes this dish taste special. This recipe is a keeper.
Lourie Ann Posey on 2025-10-27 (5 stars): This was a perfect dinner. Even my pickiest eater loved it and ate everything on her plate, not a small feat. I would highly recommend this recipe. I did tweak it a bit nothing major but I used O'Brien potato's because it has the bell pepper and onions I also used more tomato paste and broth then the recipe called for and BOOM delicious!
Adobe on 2025-10-27 (5 stars): Really tasty recipe with the bonus of being gluten-free. Added mushrooms as did not quite have enough ground beef. Loved the smoked paprika flavors with sour cream. Thanks for developing and sharing the recipe.
Jason on 2025-11-07 (4 stars): I really like the flavor of this dish and it tasted great with Louisiana hot sauce. I had a lot of trouble getting the potatoes cooked through. I did use russet and cut them no bigger than 1/2" but I had to cook them at least an extra 20mins (~15mins with the lid on). Even then, I still felt like the potatoes were a bit underdone. Any tips?
Linda on 2025-10-27 (5 stars): Easy fast good. What more could you want.
Donna Flock on 2025-10-27 (5 stars): Delicious
Donna on 2025-10-27 (5 stars): The recipe is wonderful
Fielder on 2025-10-27 (5 stars): This is a 5 star dinner, thanks for sharing, my husband could not eat enough, he loved it.
