Quick Ground Beef and Potatoes
Quick Ground Beef and Potatoes is a delightful dish that encapsulates comfort in every bite. This one-pan wonder puts tender chunks of Yukon Gold potatoes together with savory ground beef and creamy melted cheddar cheese into a harmonious blend that brings warmth and satisfaction. It’s like a cozy embrace on a plate; you will definitely come back for seconds!
Table of Contents
I remember the first time I made this recipe during a busy weeknight—it transformed a chaotic evening into a peaceful family dinner. With minimal prep and cleanup, Quick Ground Beef and Potatoes saves time without sacrificing flavor. Toss in some fresh herbs or spices if you’re feeling adventurous, but honestly, this dish is fantastic just as it is. You’ll find yourself reaching for it time and time again.
Why You’ll Love This Recipe
- Simple & Quick: Ready in under 40 minutes, perfect for a busy weeknight!
- Irresistible Flavor: The combination of savory beef, warm potatoes, and gooey cheese is truly mouthwatering.
- Eye-Catching Appeal: Bubbly cheese on top makes it a real crowd-pleaser for dinner gatherings.
- Flexible Serving: Suitable for family meals, potlucks, or even a comforting solo dinner.
- Diet-Friendly Options: Easily adaptable for gluten-free diets by using gluten-free sauces.
Ingredients You’ll Need
- 2 tablespoons olive oil: Used for sautéing, olive oil adds healthy fats and flavor. You can substitute with vegetable or canola oil if needed.
- 1 ½ pounds lean ground beef: A staple protein that offers rich flavor. Ground turkey or chicken can be used for a lighter option.
- 2 teaspoons kosher salt, divided: Essential for seasoning at different stages; you can use sea salt as an alternative.
- 2 cloves garlic, minced: Fresh garlic provides aromatic flavor, and garlic powder can work in a pinch.
- 1 medium yellow onion, finely diced: Adds a sweet and savory base to the dish; white or red onion can also be used.
- 1 teaspoon smoked paprika: This brings a depth of flavor and slight smokiness; regular paprika can replace it.
- ½ teaspoon freshly ground black pepper: Enhances overall flavor; adjust to your taste preference.
- 1 ½ pounds Yukon Gold potatoes: Creamy and buttery when cooked, these potatoes do not require peeling. Russets can be used but may result in a slightly different texture.
- 1 cup water: Helps cook the potatoes to tenderness. You can substitute with beef or chicken broth for added flavor.
- 1 teaspoon yellow mustard: Adds a tangy flavor that complements the meat; Dijon mustard makes a great alternative.
- 1 tablespoon Worcestershire sauce: Deepens the savory notes; soy sauce can be a gluten-free alternative.
- 4 tablespoons ketchup: Balances flavors with a touch of sweetness; barbecue sauce can be a fun twist!
- 2 cups sharp cheddar cheese, grated: Melts beautifully and adds creaminess. Feel free to mix in other cheese varieties for a gourmet touch.
How to Make Quick Ground Beef and Potatoes
Preheat the Oven: Heat your oven to 375°F to prepare for the final cheesy goodness. If you prefer not to bake, you can skip this step and simply let the cheese melt in the skillet.
Sauté the Beef and Onion: In a large heavy-bottom, non-stick skillet, heat 1 tablespoon of olive oil over medium-high heat. Add 1 medium yellow onion, finely diced, and 1 ½ pounds lean ground beef. Sprinkle with 1 teaspoon kosher salt, 2 cloves minced garlic, ½ teaspoon freshly ground black pepper, and 1 teaspoon smoked paprika. Break the meat apart with a spoon and cook for about 5-8 minutes until the beef browns and the onion softens, stirring occasionally.
Cook the Potatoes: Remove the cooked meat from the skillet and set aside. In the same skillet (no need to wash it), add another tablespoon of olive oil along with 1 ½ pounds of chopped Yukon Gold potatoes and sprinkle them with 1 teaspoon kosher salt. Cook, stirring occasionally, on medium to medium-high heat for about 1 minute until the spices are fragrant.
Steam the Potatoes: Pour in ¼ cup water, then cover the skillet. Cook for about 15-20 minutes, stirring frequently, until the potatoes are just tender but not falling apart. If the potatoes start to stick, add water ¼ cup at a time until they are cooked through.
Combine the Ingredients: Once the potatoes are tender, add the cooked ground beef back into the skillet along with 1 teaspoon yellow mustard, 1 tablespoon Worcestershire sauce, and 4 tablespoons ketchup. Stir everything together well, and if the mixture looks dry, feel free to add another ¼ cup water.
Add the Cheese: Sprinkle half of the 2 cups of grated sharp cheddar cheese over the beef and potato mixture, and stir to combine. Then, sprinkle the remaining cheese evenly on top. Transfer the skillet to the oven for 5 minutes, or until the cheese melts beautifully.
Serve and Enjoy: Once melted and bubbly, serve warm with your favorite toppings like green onions, sour cream, or hot sauce. The aroma of the cheese and savory beef will surely invite everyone to the table!
Storing & Reheating
For short-term storage, keep any leftovers in an airtight container at room temperature for up to 2 hours, or in the fridge for 3-4 days. When refrigerating, a glass or plastic container with a seal works best. You can freeze the dish for up to 3 months, ensuring it’s in an airtight container to prevent freezer burn. When ready to enjoy, simply reheat in the microwave for about 2-3 minutes until heated through. Keep in mind that the texture may slightly change, but stirring in a little broth can help restore moisture.
Chef’s Helpful Tips
- Watch the potatoes closely as they cook; adding too much water can make them soggy, while too little can lead to sticking.
- For an extra layer of flavor, cook the onions until they are caramelized before adding the beef.
- Try to break the beef apart thoroughly to ensure even cooking and seasoning distribution.
- If you want extra cheesy goodness, don’t hesitate to add more cheese on top right before baking.
- Leftovers taste even better the next day, so consider making a double batch!
When you crave a hearty, satisfying meal that comes together effortlessly, this recipe ticks all the boxes. It’s budget-friendly and appeals to both kids and adults alike. Don’t hesitate to experiment with flavors to make it your own.
Recipe FAQs
Can I use other types of potatost?
Absolutely! While Yukon Gold potatoes offer great texture and creaminess, you can use Russet or even fingerling potatoes. Just remember that the cooking time may vary slightly based on the variety and size of your potato pieces.
How do I make this dish spicier?
To kick up the heat, consider adding some diced jalapeños or a sprinkle of red pepper flakes into the beef mixture. You can also swap the mild cheddar cheese for pepper jack for an extra spicy twist!
Can I make this ahead of time?
Yes! You can prepare the beef and potato mixture a day in advance, then store it in the refrigerator. When you’re ready to serve, just add the cheese and bake. It saves time and makes weeknight meals a breeze.
What can I serve alongside Quick Ground Beef and Potatoes?
This dish is a meal on its own, but it pairs perfectly with a simple green salad or steamed vegetables for a balanced meal. Consider serving with some crusty bread to soak up any leftover flavors!
Now that you’ve got all the tips, tricks, and information to make Quick Ground Beef and Potatoes, why not gather your favorite ingredients and start cooking? You’re bound to create a comforting dish that’ll leave everyone asking for more! Enjoy the incredible flavors and the heartwarming experience this dish brings to your table.
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📖 Recipe Card
Quick Ground Beef and Potatoes
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: One Pot
- Method: Stovetop and Oven
- Cuisine: American
Description
This Quick Ground Beef and Potatoes dish features tender Yukon gold potatoes and savory ground beef all in one pan, making it a perfect comfort meal that’s easy to prepare and full of flavor.
Ingredients
- 2 tablespoons olive oil
- 1 ½ pounds lean ground beef
- 2 teaspoons kosher salt, divided
- 2 cloves garlic, minced
- 1 medium yellow onion, finely diced
- 1 teaspoon smoked paprika
- ½ teaspoon freshly ground black pepper
- 1 ½ pounds yukon gold or russet potatoes, chopped into ½ inch cubes
- 1 cup water
- 1 teaspoon yellow mustard
- 1 tablespoon worcestershire sauce
- 4 tablespoons ketchup
- 2 cups sharp cheddar cheese, grated
Instructions
- Preheat the oven to 375°F.
- In a large heavy-bottom, non-stick skillet with a lid, heat 1 tablespoon of olive oil over medium-high heat. Add the diced onion and lean ground beef, seasoning with 1 teaspoon of salt, garlic, black pepper, and smoked paprika.
- Break apart the beef with a spoon and cook for 5-8 minutes until browned, stirring occasionally until the onion is softened.
- Remove the cooked meat from the skillet and set aside.
- In the same skillet, add the remaining tablespoon of olive oil and chopped potatoes, then sprinkle with 1 teaspoon of salt. Cook for about 1 minute until fragrant, stirring occasionally.
- Add ¼ cup of water and cover, cooking for 15-20 minutes while stirring frequently until potatoes are just tender.
- Add the cooked beef back into the skillet along with yellow mustard, Worcestershire sauce, and ketchup, mixing well. If the mixture appears dry, add another ¼ cup of water as needed.
- Sprinkle half of the grated cheese over the mixture, then stir to combine. Layer the remaining cheese on top and place in the oven for 5 minutes or until cheese is melted. Serve warm.
Notes
If preferred, you can skip heating the oven and serve it directly from the skillet after adding the cheese and mixing.
For added flavor, consider topping with fresh herbs or your favorite garnishes.
Stir occasionally while cooking the potatoes to prevent sticking and ensure even cooking.
Nutrition
- Serving Size: 1 serving
- Calories: 454
- Sugar: 2g
- Sodium: 851mg
- Fat: 27g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 33g
- Cholesterol: 102mg
