Cheesy Ground Beef and Potato Skillet

This cheesy ground beef and potato skillet is the kind of hearty, comforting meal I love making when I want something satisfying with minimal fuss. It’s loaded with tender potatoes, seasoned beef, and gooey melted cheese—all made in one skillet for easy cleanup and big flavor.

Why You’ll Love This Recipe

I like how simple this dish is, using everyday ingredients to create a meal that feels cozy and filling. It’s perfect for busy nights when I need dinner on the table fast, and it’s also a great way to stretch ground beef into a full, balanced meal. The cheese pulls everything together into a rich, comforting skillet that’s always a crowd-pleaser.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Ground beef

• Potatoes, diced small

• Onion, chopped

• Garlic, minced

• Olive oil or butter

• Salt

• Black pepper

• Paprika

• Dried oregano or Italian seasoning

• Shredded cheddar cheese

• Fresh parsley (optional, for garnish)

Directions

1. I heat olive oil in a large skillet over medium heat, then add the diced potatoes. I cook them for 8–10 minutes, stirring occasionally, until they start to soften and brown.

2. I add the chopped onion and cook for a few more minutes until it’s soft and fragrant.

3. I push the potatoes to the side of the skillet and add the ground beef, breaking it up as it browns.

4. Once the beef is fully cooked, I stir in the garlic, salt, pepper, paprika, and oregano. I mix everything together and let it cook for a couple more minutes.

5. When the potatoes are fully tender and everything is well combined, I sprinkle shredded cheddar cheese over the top.

6. I cover the skillet with a lid or foil and let it sit off the heat for 2–3 minutes until the cheese melts.

7. I garnish with fresh parsley before serving.

Servings and timing

This recipe makes about 4 servings. Prep takes around 10 minutes, and cooking everything in the skillet takes about 25–30 minutes. So I can have dinner ready in roughly 40 minutes.

Variations

Sometimes I toss in diced bell peppers or frozen peas for a veggie boost. I’ve also used ground turkey or sausage instead of beef, and I like mixing different cheeses like Monterey Jack or mozzarella. For a spicier version, I add red pepper flakes or a spoonful of salsa to the skillet.

storage/reheating

Leftovers keep well in the fridge for up to 4 days. I store them in an airtight container and reheat in a skillet over medium heat or in the microwave in short bursts, stirring in between. If it seems dry, I add a splash of broth or water while reheating.

FAQs

Can I use frozen potatoes?

Yes, I’ve used frozen diced potatoes or hash browns in a pinch. I just adjust the cooking time since they’re partially pre-cooked.

What kind of potatoes work best?

I usually go with Yukon Gold or red potatoes because they hold their shape well and cook evenly. Russets work too, but they can get a bit softer.

Can I make this ahead of time?

Yes, I cook everything except the cheese, then reheat and melt the cheese just before serving for the best texture.

Can I bake this instead of cooking on the stovetop?

I’ve transferred the cooked mixture to a baking dish, topped it with cheese, and baked it at 375°F (190°C) for 10–15 minutes for a casserole-style finish.

What can I serve with this skillet?

It’s a full meal on its own, but I sometimes add a green salad or steamed veggies on the side for freshness and balance.

Conclusion

This cheesy ground beef and potato skillet is one of those recipes I keep coming back to. It’s warm, hearty, and packed with flavor, and it all comes together in a single pan. I love how versatile it is, and it always leaves me full and satisfied without a mountain of dishes to clean.

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