One-Pan Ground Beef and Potato Skillet Dinner

Why you’ll love this easy recipe

Made in one skillet using everyday ingredients for minimal cleanup.

Hearty, filling, and kid-approved — fits into busy weeknight routines.

Easily customizable: swap potatoes for sweet potatoes, peas for mixed vegetables, or cheddar for American cheese for a cheeseburger-style twist.

Ingredients

Below are the ingredients used for this skillet. Adjust quantities to serve your household. Full amounts and step-by-step instructions follow in the recipe card.

• 1 lb lean ground beef (or 80/20 and drain excess fat)
• 1 lb baby gold potatoes, washed and diced into uniform pieces
• 3 tablespoons butter, divided (or use oil)
• 2 teaspoons dried parsley (or Italian seasoning)
• 1 tablespoon dried minced onions (or fresh diced onion)
• 1 teaspoon sea salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon paprika
• 2 cups beef broth (or water)
• 1 tablespoon ketchup
• 1 cup frozen peas
• 1 cup shredded cheddar cheese

Quick Tips

Brown the meat on both sides before breaking it up to develop better flavor.

Cut potatoes into evenly sized pieces so they cook at the same rate. Smaller cubes cook faster.

Variations

If you don’t have parsley, substitute Italian seasoning or herbes de Provence. Water can replace broth in a pinch.

Swap in frozen mixed vegetables, add diced bell peppers or onions, or use American cheese for a cheeseburger-style flavor.

Ground Beef and Potatoes Skillet

Ingredients

• 3 tablespoons butter, divided
• 1 pound lean ground beef
• 1 pound baby gold potatoes, washed and diced
• 1 teaspoon sea salt
• 1 teaspoon garlic powder
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon paprika
• 1 tablespoon dried minced onions
• 2 teaspoons dried parsley
• 2 cups beef broth (or water)
• 1 tablespoon ketchup
• 1 cup frozen peas
• 1 cup shredded cheddar cheese

Instructions

1. In a large non-stick skillet, melt 1 tablespoon butter over medium heat.
2. Add the ground beef and cook until no longer pink, breaking it up as it cooks. Season lightly while browning. Remove the beef to a plate and cover to keep warm.
3. Add the diced potatoes to the skillet with the remaining butter and sprinkle some of the seasoning over them. Pour in 1 cup of beef broth.
4. Cover and cook for 10–15 minutes, or until the potatoes are just tender.
5. Return the beef to the skillet. Add the remaining seasoning, the remaining 1 cup of broth, ketchup, and any remaining butter. Stir to combine.
6. Stir in the frozen peas and cook uncovered until the peas are heated and the potatoes are tender.
7. Reduce heat to low and stir in the shredded cheddar until melted and evenly distributed.
8. Serve immediately while hot.

Notes

Dice potatoes uniformly to ensure even cooking. If you prefer a less saucy result, use 1 1/2 cups total broth when adding the beef back, or simmer uncovered longer to reduce the liquid.

Nutrition

Calories: 322 kcal • Carbohydrates: 19 g • Protein: 25 g • Fat: 16 g (approximate)

Nutrition information is automatically calculated and should be used as an approximation.