When ground beef hits a hot skillet and starts to sizzle, I know dinner’s going to be good. This cheesy ground beef and potatoes recipe is one of those lifesaver meals that appeared during a particularly chaotic Tuesday when I had exactly three ingredients in my fridge and a family asking “what’s for dinner?” every ten minutes. I threw together what I had, and it’s been in our regular rotation ever since.
Table of Contents
Ingredients for Cheesy Ground Beef and Potatoes
I keep these ingredients on hand because this recipe has saved me more times than I can count. You probably have most of these basics already, which makes it perfect for those nights when grocery shopping didn’t happen.
- 1 lb ground beef (85/15 works best for flavor without excessive grease)
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced (fresh makes a real difference here)
- 3 medium potatoes, peeled and diced into ½-inch cubes
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika (I use smoked when I have it)
- ½ teaspoon dried oregano
- 1 cup shredded cheddar cheese (sharp cheddar gives better flavor)
- ½ cup beef broth
- 1 tablespoon fresh parsley, chopped (optional but brightens everything)
Pro tip: Cutting potatoes into uniform ½-inch pieces ensures they all finish cooking at the same time. Nothing worse than some mushy and others still crunchy.
Step-by-Step Instructions
I’ve learned that the key to tender potatoes is not rushing the simmer time. They need those full 20-25 minutes to cook through properly.
Step 1: Heat olive oil in a large skillet over medium heat. Add ground beef and cook 5-7 minutes, breaking it apart with your spoon until completely browned with no pink remaining. You want some nice caramelized bits for deeper flavor.
Step 2: Add chopped onion and minced garlic to the skillet. Cook 3-4 minutes, stirring occasionally, until the onion turns translucent and your kitchen starts smelling amazing.
Step 3: Toss in diced potatoes along with salt, pepper, paprika, and oregano. Stir everything together so those seasonings coat all the potatoes evenly.
Step 4: Pour in beef broth and give it a good stir. Cover the skillet with your lid, turn heat down to low, and let it simmer 20-25 minutes. Check around the 20-minute mark by poking a potato with a fork – it should slide in easily when done. The liquid should be nearly absorbed by this point.
Step 5: Once potatoes are fork-tender, sprinkle shredded cheddar cheese evenly over everything. Cover again for 2-3 minutes until cheese melts into a gooey layer.
Step 6: Remove from heat, sprinkle with fresh parsley if using, and serve while it’s hot and bubbly.
Perfect Pairings for Your Cheesy Ground Beef and Potatoes
This hearty dish pairs beautifully with lighter sides that balance its richness and add fresh flavors to your plate.
Simple Green Salad: Romaine and spinach with a tangy vinaigrette cuts through the richness and adds a refreshing crunch that balances the hearty potatoes and beef.
Steamed Broccoli: The slight bitterness of broccoli complements the savory beef and cheese while adding essential nutrients and a pleasant texture contrast your family will appreciate.
Roasted Carrots: Toss carrots with honey or balsamic glaze for a sweet contrast that balances the savory main dish and adds beautiful color to your dinner table.
Garlic Bread: Perfect for soaking up any cheesy bits left on your plate, adding that satisfying carb-on-carb comfort everyone loves.
Hearty Cheddar Garlic Herb Potato Soup: For potato lovers, this makes an excellent starter course before your main dish, doubling down on that cozy comfort food feeling.
Keeping It Fresh: Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Honestly, I think this cheesy ground beef and potatoes tastes even better the next day after all those flavors have had time to meld together overnight.
Reheat individual portions in the microwave for 2-3 minutes, or warm in a skillet over medium-low heat with a splash of water to keep everything moist. Add a sprinkle of fresh cheese on top when reheating to make it taste just-made.
This dish freezes well for up to 2 months. Let it cool completely first, then transfer to freezer-safe containers. Thaw overnight in your fridge before reheating for best results.
Frequently Asked Questions
Can I use a different type of meat?
Absolutely! Ground turkey or chicken work great for a leaner option. Italian sausage adds wonderful herby, spicy notes if you want more flavor. For another hearty ground beef option, try my hobo casserole, which uses similar ingredients in a different format.
What if I don’t have beef broth?
Water works in a pinch, though broth adds more depth. You can also use chicken broth or dissolve a bouillon cube in hot water for similar results.
How do I make this recipe crispier?
For crispy potatoes, pan-fry them separately in a bit of oil before adding to the skillet, or broil the finished dish for 2-3 minutes to crisp the top. My garlic parmesan chicken and potatoes uses a similar crisping technique that works beautifully.
Cheesy Ground Beef and Potatoes
Ingredients
Equipment
Method
- Heat olive oil in a large skillet over medium heat. Add ground beef and cook 5-7 minutes, breaking it apart with your spoon until completely browned with no pink remaining. You want some nice caramelized bits for deeper flavor.
- Add chopped onion and minced garlic to the skillet. Cook 3-4 minutes, stirring occasionally, until the onion turns translucent and fragrant.
- Add diced potatoes to the skillet along with salt, pepper, paprika, and oregano. Stir everything together so the seasonings coat all the potatoes evenly.
- Pour in beef broth and stir well. Cover the skillet with lid, reduce heat to low, and simmer 20-25 minutes. Check around the 20-minute mark by poking a potato with a fork – it should slide in easily when done. The liquid should be nearly absorbed.
- Once potatoes are fork-tender, sprinkle shredded cheddar cheese evenly over everything. Cover again for 2-3 minutes until cheese melts completely.
- Remove from heat, sprinkle with fresh parsley if using, and serve immediately while hot and bubbly.
Notes
