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This one-pan ground beef and potatoes dish has bailed me out so many times When life gets hectic I toss these ingredients together for a cozy dinner that delivers big flavor without much work
The very first time I cooked this for my family my kids cleared their plates before I'd finished serving That gooey cheese makes the humble meat and potatoes taste special and crowd-pleasing every time
Hearty Ingredients
- Shredded cheddar cheese: To get that melty finish Grab a block and shred it at home if you can
- Beef broth: Keeps everything moist and flavorful Try low sodium for more control over the salt
- Dried thyme: Gives an earthy flavor If you have fresh, use a little extra
- Smoked paprika: Sprinkles in a smoky depth Spanish varieties give the boldest taste
- Black pepper: Brings gentle heat Freshly cracked works best
- Kosher salt: Helps all the tastes pop Go for pure, additive-free if possible
- Worcestershire sauce: Gives everything a rich savoriness Try to find a top-notch aged version
- Russet potatoes: Make it hearty and creamy Steer clear of potatoes with soft spots or sprouts
- Green bell pepper: Adds freshness and color Pick ones that feel firm and look glossy
- Garlic: For a punch of warm flavor Plump, tight cloves are your best bet
- Yellow onion: Builds a base of savory sweetness If possible grab local fresh ones
- Lean ground beef: Go for 93/7 for less grease and loads of taste
Simple How-Tos
- Finish with Cheese:
- Take off the cover and sprinkle in your cheddar Put the lid back, let the cheese soften and melt for a couple minutes Get the skillet off the heat and let it chill another minute before serving Everything gets easier to scoop up and the cheese blends into every bite
- Simmer with Broth:
- Pour in the beef broth to cover the mix Pop the lid on Drop the heat to medium-low Let it cook slowly for about 15 to 20 minutes Give it a stir halfway to keep everything from sticking Stick a fork in a potato—it should slide in easy when ready
- Add the Potatoes and Seasonings:
- Toss in your diced potatoes then add Worcestershire sauce, salt, pepper, paprika, and thyme Stir to coat so the potatoes start soaking up the flavors right away
- Soften the Veggies:
- Next up, toss in the onion, garlic, and bell pepper Stir a lot Let them cook about five minutes so the onion looks golden and soft and the pepper tastes mellow but still bright Don't let things brown too much—aim for cozy not crunchy
- Brown the Beef:
- Start by crumbling your ground beef in a large fry pan over medium-high Stir often and break it up until it's evenly browned and there's no pink at all Takes about 5-7 minutes Pour off extra fat for a clean base
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Good to Know
- Each serving brings a solid hit of protein
- Stays tasty—even better—when you warm it up the next day
- Make sure to double-check your Worcestershire and broth for gluten if that's a concern
That cheesy topping holds everything together and makes each bite extra creamy The combo of beef and potatoes cooking always fills the house with a cozy scent Just like my grandma used to do on Sundays
Keeping It Fresh
Wait until the skillet is totally cool before you move any leftovers into sealable containers They'll be fine in the fridge for three days Heat them up gently on the stove or use the microwave, stirring so the cheese goes gooey again If you freeze, scoop into safe bags or boxes—good for two months, but the potatoes might soften up more
Swap Options
If you're missing russets, Yukon Golds or even reds will taste great Ground turkey or chicken works fine too Feel free to mix in Monterey Jack or other cheeses for a new twist Fresh thyme is a win, just add a smidge extra if subbing for dried
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Tasty Ways to Serve
Spoon straight from pan to plate or into bowls for a homey vibe Hot sauce or green onions make a punchy topper Balance out with roasted veggies or toss a leafy salad on the side Feel adventurous? Roll a scoop into a tortilla for a hearty wrap
How It Started
Throwing beef and potatoes in a single pan is old-school comfort food People started making meals like this on American farms for quick, hearty dinners The idea caught on because it made basics taste special and got dinner on the table without much effort—honoring those who knew just how to stretch simple ingredients
Common Recipe Questions
- → What's a simple way to cut the fat here?
Pick super lean ground beef and pour off any extra grease after it cooks. You can also dab up leftover fat with a paper towel if you want it lighter.
- → Is it fine to swap in another cheese?
Sure thing! You can go with Monterey Jack, mozzarella, or Colby mix for a different flavor and melty texture.
- → Will other kinds of potatoes work?
Go for Yukon Golds or red potatoes if you’ve got them—they keep their shape and taste nice and creamy.
- → What's the best way to save leftovers?
Just stick extras in a sealed container in the fridge—good for three days easy. To warm up, use a skillet or microwave until it’s heated all the way through.
- → Can I toss in more veggies?
Of course! Try adding mushrooms, corn, zucchini, or even spinach for extra flavor and a pop of color.