Cheesy Ground Beef and Potatoes
This cheesy ground beef and potatoes recipe turns simple pantry ingredients into a hearty one-skillet dinner with tender potatoes, savory beef, and melted cheddar in every bite.
It fits a budget-friendly kitchen because it stretches one pound of ground beef with filling potatoes and a modest amount of cheese. The result tastes rich, but the ingredient list stays practical. Potatoes add fiber and potassium, while beef adds protein and iron.
Why You Will Love This Recipe
- Big comfort flavor: Browned beef, soft potatoes, and sharp cheddar make this taste like a cozy skillet casserole.
- Simple texture: The potatoes turn creamy inside with lightly crisp edges, while the cheese melts into the beef.
- Fast cleanup: Everything cooks in one skillet, so dinner does not leave a sink full of dishes.
- Easy to adjust: Use russet potatoes, Yukon Gold potatoes, mild cheddar, sharp cheddar, or whatever you already have.
Fabian’s Budget Tip: Shred cheddar from a block instead of buying preshredded cheese. It usually costs less per ounce and melts smoother because it has fewer anti clumping additives.
Ingredients (Serves 4)
- 1 tablespoon olive oil or reserved beef fat, 15 ml
- 1 pound ground beef, 454 g
- 2 large russet or Yukon Gold potatoes, small dice, about 1 1/2 pounds or 680 g
- 1 small yellow onion, diced, about 140 g
- 2 garlic cloves, minced, about 6 g
- 1 teaspoon kosher salt, about 6 g, plus more to taste
- 1 teaspoon smoked paprika, about 2 g
- 1/2 teaspoon black pepper, about 1 g
- 1/4 cup water or beef broth, 60 ml
- 1 cup shredded cheddar cheese, about 113 g
- 2 tablespoons sliced green onion, optional, about 12 g
Step-by-Step Instructions
1. Prep the Potatoes and Cheese
Dice the potatoes into small, even pieces so they cook quickly and turn tender all the way through. Shred the cheddar while the skillet heats. Freshly shredded cheese should feel soft and slightly moist, which helps it melt into a smooth layer.
2. Brown the Ground Beef
Place a large skillet over medium-high heat. Add the ground beef and onion. If your beef is very lean, add the olive oil. Cook for 6 to 8 minutes, breaking the meat into small crumbles, until the beef is browned and the onion smells sweet. The best flavor starts when the bottom of the skillet has a few golden browned bits.
3. Season and Add the Potatoes
Stir in the garlic, salt, smoked paprika, black pepper, and diced potatoes. Cook for 3 minutes, stirring often, until the potatoes start to sizzle and pick up color from the beef juices. Your kitchen should smell savory, warm, and a little smoky from the paprika.
4. Cook Until the Potatoes Are Tender
Pour in the water or beef broth and scrape the browned bits from the bottom of the skillet. Cover the skillet and reduce the heat to medium. Cook for 10 to 12 minutes, stirring once or twice, until a fork slides into the potatoes with little resistance. If the skillet looks dry before the potatoes soften, add a small splash of water.
5. Melt the Cheddar
Turn the heat to low. Sprinkle the cheddar evenly over the beef and potatoes. Cover the skillet for 2 to 3 minutes, just until the cheese looks glossy and melted. Let the skillet rest for 2 minutes before serving so the cheese settles into the potatoes.
Expert Troubleshooting and FAQs
Why are my potatoes still firm?
The potato pieces may be too large, or the skillet may need a little more liquid. Add 2 tablespoons of water, cover the skillet again, and cook for a few more minutes. The potatoes are ready when the centers feel soft and creamy.
How do I keep the beef from tasting greasy?
Use lean ground beef or spoon off extra fat after browning. Leave just enough fat to coat the potatoes. That small amount helps the potatoes brown and keeps the dish flavorful.
Can I make this with a different cheese?
Yes. Monterey Jack melts very smoothly, mozzarella gives a mild pull, and pepper jack adds heat. For the strongest flavor on a budget, sharp cheddar gives the most cheesy taste with just one cup.
Estimated Nutritional Facts Per Serving
- Calories: about 515
- Protein: about 31 g
- Carbs: about 34 g
- Fats: about 29 g
Cheesy Ground Beef and Potatoes
Ingredients
- 1 tablespoon olive oil or reserved beef fat, 15 ml
- 1 pound ground beef, 454 g
- 2 large russet or Yukon Gold potatoes, small dice, about 1 1/2 pounds or 680 g
- 1 small yellow onion, diced, about 140 g
- 2 garlic cloves, minced, about 6 g
- 1 teaspoon kosher salt, about 6 g, plus more to taste
- 1 teaspoon smoked paprika, about 2 g
- 1/2 teaspoon black pepper, about 1 g
- 1/4 cup water or beef broth, 60 ml
- 1 cup shredded cheddar cheese, about 113 g
- 2 tablespoons sliced green onion, optional, about 12 g
Instructions
- 1. Prep the Potatoes and Cheese. Dice the potatoes into small, even pieces so they cook quickly and turn tender all the way through. Shred the cheddar while the skillet heats. Freshly shredded cheese should feel soft and slightly moist, which helps it melt into a smooth layer.
- 2. Brown the Ground Beef. Place a large skillet over medium-high heat. Add the ground beef and onion. If your beef is very lean, add the olive oil. Cook for 6 to 8 minutes, breaking the meat into small crumbles, until the beef is browned and the onion smells sweet. The best flavor starts when the bottom of the skillet has a few golden browned bits.
- 3. Season and Add the Potatoes. Stir in the garlic, salt, smoked paprika, black pepper, and diced potatoes. Cook for 3 minutes, stirring often, until the potatoes start to sizzle and pick up color from the beef juices. Your kitchen should smell savory, warm, and a little smoky from the paprika.
- 4. Cook Until the Potatoes Are Tender. Pour in the water or beef broth and scrape the browned bits from the bottom of the skillet. Cover the skillet and reduce the heat to medium. Cook for 10 to 12 minutes, stirring once or twice, until a fork slides into the potatoes with little resistance. If the skillet looks dry before the potatoes soften, add a small splash of water.
- 5. Melt the Cheddar. Turn the heat to low. Sprinkle the cheddar evenly over the beef and potatoes. Cover the skillet for 2 to 3 minutes, just until the cheese looks glossy and melted. Let the skillet rest for 2 minutes before serving so the cheese settles into the potatoes.
