Beef and Potatoes Skillet
Ground Beef and Potatoes Skillet is a hearty one-pan meal loaded with tender vegetables, savory beef, and a golden cheesy topping. It’s comforting, flavorful, and family-friendly.
This stovetop-to-broiler dish combines convenience with wholesome ingredients, making it perfect for busy weeknights or relaxed weekend dinners.
The Core Ingredients of Ground Beef and Potatoes Skillet
Ground beef – Provides rich, savory flavor and protein, forming the hearty base of this skillet.
Yukon Gold potatoes – Creamy and slightly sweet, they hold their shape and absorb flavor beautifully.
Yellow onion – Adds aromatic depth and sweetness when sautéed with the beef.
Carrots – Offer sweetness and texture, complementing the other vegetables.
Corn kernels – Bring pops of juicy sweetness and color to the mix.
Tomato paste – Deepens the umami flavor with a rich, concentrated tomato base.
Worcestershire sauce – Adds complexity and savory notes that elevate the meat.
Low sodium beef broth – Moistens the dish and creates a flavorful simmering liquid.
Mexican blend cheese – A melty, golden topping that finishes the skillet with irresistible crispness.
Step-by-Step: Making This Ground Beef and Potatoes Skillet
Begin by browning ground beef and onions in a hot skillet until golden and fragrant. Add garlic, tomato paste, and Worcestershire sauce for bold flavor depth.
Next, stir in diced potatoes, carrots, and corn, cooking briefly to combine. Pour in the beef broth, then cover and simmer until the vegetables are nearly tender.
Uncover and let the liquid reduce, then season to taste. Top with shredded cheese and broil until the top is bubbling and crisp.
Tips to Perfect Your Ground Beef and Potatoes Skillet
For a creamy variation, stir in half-and-half after reducing the broth slightly. Substitute peas for corn or use sweet potatoes or russets instead of Yukon Golds—just adjust cooking time accordingly. Always broil with care for a perfect golden finish without burning the cheese.
How to Store Leftovers of Ground Beef and Potatoes Skillet
Refrigerate cooled leftovers in an airtight container for up to 4 days. Reheat in a skillet over low heat or in the microwave. To freeze, portion into sealed containers and freeze for up to 2 months—thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes, you can prepare it up to the broiling step, refrigerate, and broil just before serving for a fresh, melty topping.
What if I don’t have an oven-proof skillet?
Transfer the mixture to a baking dish before broiling the cheese topping.
Can I make it dairy-free?
Omit the cheese or use a dairy-free shredded alternative; skip the optional creamy variation.
Is this recipe gluten-free?
Yes, but ensure your Worcestershire sauce and broth are labeled gluten-free.
Beef and Potatoes
Ingredients
- 1 1/2 cups low sodium beef broth
- 3 cloves garlic finely minced
- 3 carrots diced
- 3 ears of corn kernels removed (or 1 1/2 cups frozen corn)
- Salt and black pepper to preference
- 2 tablespoons Worcestershire sauce
- 2 tablespoons tomato paste
- 1 lb. ground beef
- 1 tablespoon olive oil
- 1 cup shredded Mexican cheese blend
- 1 yellow onion chopped
- 3 cups Yukon Gold potatoes diced
Instructions
- Warm olive oil in a large oven-safe skillet set over medium heat. Add ground beef and chopped onion, sautéing until the meat is browned. Season with salt and pepper as needed. Remove excess grease, leaving about one tablespoon in the skillet.
- Incorporate the minced garlic, tomato paste, and Worcestershire sauce, stirring continuously and allowing the mixture to cook for 1 to 2 minutes.
- Introduce the diced potatoes, carrots, and corn to the skillet, cooking for an additional 3 minutes while stirring.
- Gradually pour in the beef broth, using a spatula to loosen any browned residue from the skillet’s bottom. Raise the heat to bring the mixture to a gentle boil, then reduce to medium-low, cover, and let simmer for 8 to 10 minutes, stirring occasionally, until the vegetables begin to soften.
- Remove the lid and cook further until most of the liquid has evaporated. Adjust seasoning with additional salt and pepper if desired.
- Distribute the shredded cheese evenly across the top and transfer the skillet beneath a broiler for 2 to 3 minutes, or until the cheese melts and turns a golden hue.