Tasty One-Pan Ground Beef and Potatoes

I used to think one-pan meals were kind of boring—like something you made when you’d given up on cooking for the day. Then I discovered you could throw ground beef and potatoes together in one skillet and end up with something my kids actually get excited about.

The secret is getting everything cooked just right so the potatoes aren’t mushy and the beef isn’t dry. It takes a little timing, but once you’ve done it a couple times, it’s pretty easy. Plus, there’s melted cheddar cheese involved, which makes everything better. And the best part? Only one pan to wash at the end of the night.

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What Kind of Potatoes Should I Use?

Yukon gold potatoes are my go-to for this recipe because they hold their shape well during cooking and have a naturally buttery flavor that pairs perfectly with the beef. Russet potatoes will also work great if that’s what you have on hand – they’ll break down a bit more and create a slightly softer texture. The key is to cut them into uniform half-inch cubes so they cook evenly with the ground beef. There’s no need to peel them either, which saves time and adds extra nutrients and texture to your dish.

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Options for Substitutions

This one-pan dish is pretty forgiving when it comes to swaps. Here are some easy substitutions:

• Ground beef: Ground turkey or ground chicken work well here if you want a leaner option. You can also try ground pork or Italian sausage for a different flavor profile. Just drain any excess fat after browning.
• Yukon gold potatoes: Red potatoes or Russet potatoes are both fine substitutes. Keep the cube size consistent at ½ inch so they cook evenly with the beef.
• Sharp cheddar cheese: Mild cheddar, Monterey Jack, or a Mexican cheese blend all melt nicely. You could even use mozzarella if that’s what you have on hand.
• Smoked paprika: Regular paprika works if you don’t have the smoked version, though you’ll lose a bit of that smoky depth. A tiny pinch of cumin can add some warmth if you want extra flavor.
• Yellow mustard: Dijon mustard is a good swap here – just use the same amount. Whole grain mustard works too and adds a nice texture.
• Worcestershire sauce: Soy sauce mixed with a splash of vinegar can work in a pinch, though the flavor will be slightly different.

Watch Out for These Mistakes While Cooking

The biggest mistake when making this one-pan dish is cutting your potatoes too large, which means they won’t cook through in the same time as the beef – stick to those ½ inch cubes and make sure they’re all roughly the same size for even cooking.

Another common error is skipping the covered cooking step for the potatoes, as the steam created by covering the pan is what actually softens them properly, so don’t rush this part even if it seems like it’s taking a while.

To avoid a greasy final dish, drain any excess fat from the beef after browning it, and when you add the potatoes back to the pan, make sure they’re in direct contact with the pan surface rather than just sitting on top of the meat.

Finally, resist the urge to crank up the heat to speed things along – medium heat gives you better control and prevents the bottom from burning while the potatoes finish cooking.

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What to Serve With Ground Beef and Potatoes?

This hearty one-pan dish is pretty filling on its own, but I love serving it with a simple side salad to balance out all that cheesy goodness. A crisp iceberg wedge with ranch dressing or a basic mixed greens salad with a tangy vinaigrette works perfectly. If you want to add some veggies to the meal, steamed green beans or roasted broccoli are great options that don’t require much effort. You could also serve it with some warm dinner rolls or cornbread on the side for soaking up any extra sauce from the pan.

Storage Instructions

Store: This one-pan dish keeps really well in the fridge for up to 4 days in an airtight container. The flavors actually get even better the next day, making it perfect for meal prep or leftovers throughout the week.

Freeze: You can freeze this for up to 3 months in a freezer-safe container. I recommend portioning it out before freezing so you can grab just what you need. The potatoes might be slightly softer after freezing, but the taste is still great.

Reheat: Warm it up in the microwave for 2-3 minutes, stirring halfway through, or heat it on the stovetop over medium-low heat with a splash of water to keep it from drying out. If you froze it, let it thaw in the fridge overnight first for best results.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2600-2900
• Protein: 150-170 g
• Fat: 160-180 g
• Carbohydrates: 125-145 g

Ingredients

For the base:

• 3 tbsp olive oil (I prefer Bertolli for high-heat sautéing)
• 1.5 lb ground beef
• 2.5 tsp salt
• 2 garlic cloves
• 1 yellow onion (diced into 1/2-inch pieces)
• 1.5 tsp smoked paprika (gives a better wood-fired depth to the beef)
• 0.75 tsp pepper
• 1.5 lb potatoes (cut into 1-inch chunks to ensure even cooking)
• 2 cups cheddar cheese (I like Kerrygold for a sharper, richer melt)

For the seasoning mixture:

• 1.25 cup water
• 1.5 tsp mustard
• 1 tbsp Worcestershire sauce
• 4 tbsp ketchup (I use Heinz for the most balanced sweetness)
• 2 tbsp fresh parsley, chopped

Step 1: Brown the Ground Beef and Build the Flavor Base

• 3 tbsp olive oil
• 1.5 lb ground beef
• 1 yellow onion, diced
• 2 garlic cloves, minced
• 1.5 tsp salt
• 1.5 tsp smoked paprika
• 0.75 tsp pepper

Heat the olive oil in a large oven-safe skillet over medium-high heat.

Once shimmering, add the ground beef and break it up with a spoon, cooking for 3-4 minutes until it starts to brown.

Add the diced onion, minced garlic, 1.5 teaspoons of salt, smoked paprika, and pepper.

Continue cooking for another 3-4 minutes, stirring occasionally, until the beef is fully browned and the aromatics are fragrant.

I like to use smoked paprika here because it adds a depth that regular paprika just can’t match—it’s worth seeking out.

Once cooked, transfer the beef mixture to a plate and set aside.

Step 2: Preheat the Oven and Prepare the Potatoes

• 1.5 lb potatoes

While the beef cooks, preheat your oven to 375°F.

Cut the potatoes into 1-inch chunks—this size is important because they’ll cook through evenly without getting mushy on the outside.

I always cut potatoes this size for one-pan dishes so you don’t end up with some pieces falling apart while others stay hard.

Step 3: Soften the Potatoes on the Stovetop

• 1.5 lb potatoes, cut into 1-inch chunks
• 1 tsp salt
• 1.25 cup water

In the same skillet (don’t wash it—those browned bits add flavor), add the potato chunks and 1 teaspoon of salt.

Stir to coat with the remaining oil and browned bits from the beef.

Add 1.25 cups of water, cover the pan with a lid or foil, and cook over medium heat for 15-20 minutes, stirring halfway through.

The potatoes are done when a fork easily pierces the largest piece.

This steaming step ensures the potatoes are tender before we add the cheese and bake.

Step 4: Combine Everything and Build the Final Sauce

• cooked beef mixture from Step 1
• 1.5 tsp mustard
• 1 tbsp Worcestershire sauce
• 4 tbsp ketchup

Return the cooked beef mixture from Step 1 to the skillet.

Stir in the mustard, Worcestershire sauce, and ketchup, mixing until everything is evenly combined.

The Worcestershire and mustard work together to deepen the savory notes, while the ketchup adds just enough sweetness to balance everything.

This is where the dish really comes together—all those flavors are now mingling with the potatoes.

Step 5: Add Cheese and Finish in the Oven

• 2 cups cheddar cheese

Stir in half of the shredded cheddar cheese (1 cup) until melted and distributed throughout the dish.

Spread the remaining cheese evenly over the top.

Place the skillet in the preheated 375°F oven and bake for 5 minutes, just until the cheese on top is melted and lightly golden.

Don’t overbake—you want that cheese creamy, not browned.

Step 6: Garnish and Serve

• 2 tbsp fresh parsley, chopped

Remove the skillet from the oven and let it rest for 1-2 minutes.

Sprinkle the fresh chopped parsley over the top for color and brightness, which cuts through the richness of the cheese and beef.

Serve directly from the skillet while hot.

Tasty One-Pan Ground Beef and Potatoes

Delicious Tasty One-Pan Ground Beef and Potatoes recipe with step-by-step instructions.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings 6 servings

Calories 2750 kcal

Ingredients

  

For the base::

• 3 tbsp olive oil (I prefer Bertolli for high-heat sautéing)
• 1.5 lb ground beef
• 2.5 tsp salt
• 2 garlic cloves
• 1 yellow onion (diced into 1/2-inch pieces)
• 1.5 tsp smoked paprika (gives a better wood-fired depth to the beef)
• 0.75 tsp pepper
• 1.5 lb potatoes (cut into 1-inch chunks to ensure even cooking)
• 2 cups cheddar cheese (I like Kerrygold for a sharper, richer melt)

For the seasoning mixture::

• 1.25 cup water
• 1.5 tsp mustard
• 1 tbsp Worcestershire sauce
• 4 tbsp ketchup (I use Heinz for the most balanced sweetness)
• 2 tbsp fresh parsley, chopped

Instructions

 

• Heat the olive oil in a large oven-safe skillet over medium-high heat. Once shimmering, add the ground beef and break it up with a spoon, cooking for 3-4 minutes until it starts to brown. Add the diced onion, minced garlic, 1.5 teaspoons of salt, smoked paprika, and pepper. Continue cooking for another 3-4 minutes, stirring occasionally, until the beef is fully browned and the aromatics are fragrant. I like to use smoked paprika here because it adds a depth that regular paprika just can't match—it's worth seeking out. Once cooked, transfer the beef mixture to a plate and set aside.
• While the beef cooks, preheat your oven to 375°F. Cut the potatoes into 1-inch chunks—this size is important because they'll cook through evenly without getting mushy on the outside. I always cut potatoes this size for one-pan dishes so you don't end up with some pieces falling apart while others stay hard.
• In the same skillet (don't wash it—those browned bits add flavor), add the potato chunks and 1 teaspoon of salt. Stir to coat with the remaining oil and browned bits from the beef. Add 1.25 cups of water, cover the pan with a lid or foil, and cook over medium heat for 15-20 minutes, stirring halfway through. The potatoes are done when a fork easily pierces the largest piece. This steaming step ensures the potatoes are tender before we add the cheese and bake.
• Return the cooked beef mixture from Step 1 to the skillet. Stir in the mustard, Worcestershire sauce, and ketchup, mixing until everything is evenly combined. The Worcestershire and mustard work together to deepen the savory notes, while the ketchup adds just enough sweetness to balance everything. This is where the dish really comes together—all those flavors are now mingling with the potatoes.
• Stir in half of the shredded cheddar cheese (1 cup) until melted and distributed throughout the dish. Spread the remaining cheese evenly over the top. Place the skillet in the preheated 375°F oven and bake for 5 minutes, just until the cheese on top is melted and lightly golden. Don't overbake—you want that cheese creamy, not browned.
• Remove the skillet from the oven and let it rest for 1-2 minutes. Sprinkle the fresh chopped parsley over the top for color and brightness, which cuts through the richness of the cheese and beef. Serve directly from the skillet while hot.