The Best One Pot Ground Beef & Potatoes

This hearty, flavor-packed dish features juicy ground beef, tender potatoes, and sweet peppers, all smothered in melted cheddar cheese. Made in one skillet, it’s the perfect quick and comforting meal for busy weeknights.

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Cuisine: Western
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4

Here’s a great video that shows the process of making one pot ground beef and potatoes.

Why You’ll Love Making It

• Quick and Easy: With just 10 minutes of prep and 20 minutes of cooking, this recipe is perfect for busy days when you crave a home-cooked meal without the long wait.
• Minimal Cleanup: Everything comes together in a single skillet, which means you won’t be left with a sink full of dishes. It’s the ideal one-pot wonder.
• Budget-Friendly: This dish uses simple, affordable ingredients that you likely already have in your pantry, making it a go-to for an inexpensive yet filling meal.
• Fully Customizable: Feel free to add your favorite vegetables, like mushrooms or zucchini, or swap the cheddar for another cheese like Monterey Jack or a Mexican blend. You can also adjust the spices to your liking.
• Comforting and Hearty: The combination of seasoned beef, soft potatoes, and melted cheese makes this the ultimate comfort food. It’s a satisfying meal that will leave everyone feeling full and happy.
• Kid-Approved: The cheesy topping and mild spices make this a guaranteed hit with the whole family, even the pickiest eaters.

Ingredients

• 1 tbsp Olive Oil: Used for sautéing and helps prevent sticking.
• 1 tbsp Unsalted Butter: Adds richness and helps the potatoes get a beautiful golden-brown crust.
• 2 lbs Starchy Potatoes: Varieties like Russet or Yukon Gold are best. They break down just enough to become creamy and absorb the flavors of the dish. Be sure to slice them into even ¼-inch thick pieces for consistent cooking.
• 2 Romano Peppers (or 1 large bell pepper): These add a touch of sweetness and vibrant color. If you can’t find Romano peppers, any color of bell pepper will work well.
• 1 lb Lean Ground Beef: An 85/15 lean-to-fat ratio provides the best balance of flavor without making the dish overly greasy. You can also substitute with ground turkey or chicken.
• 1 Yellow Onion: Finely chopped, it creates a sweet and savory flavor base.
• 2 Garlic Cloves: Freshly minced garlic offers the best flavor.
• 1 tsp Sweet Paprika: Lends a subtle smoky sweetness and rich color.
• 1 tsp Black Pepper: Freshly ground is best for a pungent flavor.
• 1 tsp Italian Seasoning: This blend of dried herbs like oregano, basil, and thyme adds a wonderful aromatic depth.
• ½ tsp Salt: Adjust to your taste.
• ½ tsp Chili Flakes: Provides a mild warmth. Feel free to add more for extra spice or omit it entirely.
• 2 tbsp Double-Concentrated Tomato Paste: This adds a rich, umami flavor that deepens the taste of the sauce.
• 2 tbsp Fresh Parsley: Chopped finely, it brings a fresh, bright flavor that cuts through the richness. Reserve some for garnish.
• 2 cups Chicken Broth: This is used to simmer and tenderize the potatoes while creating a savory sauce. Low-sodium broth is a good option to control the saltiness.
• 1 ½ cups Grated Cheddar Cheese: For the best melt and flavor, use sharp cheddar that you grate yourself. Pre-shredded cheese often contains anti-caking agents that can prevent it from melting smoothly.

Instructions

Prep Your Ingredients: Before you begin, get all your ingredients ready. Peel the potatoes, slice them in half lengthwise, and then cut them into uniform ¼-inch thick slices. This ensures they cook evenly. Finely chop the onion and parsley, and mince the garlic. For the peppers, slice them lengthwise, remove the seeds, and then slice them thinly.

Cook the Potatoes: In a large nonstick skillet, heat the olive oil and butter over medium-high heat. Once the butter is melted and sizzling, arrange the potato slices in a single layer. Cook for about 6-8 minutes, flipping them occasionally, until they are golden brown on both sides. Don’t overcrowd the pan; cook in batches if needed. Remove the potatoes from the skillet and set them aside.

Sauté Peppers and Brown the Beef: In the same skillet, add the sliced peppers and sauté for about 3 minutes until they start to soften. Add the ground beef and use a spatula to break it into small pieces. Cook until it is lightly browned, about 2-3 minutes.

Build the Flavor: Stir in the minced garlic and chopped onion, and cook for another 2 minutes until they are fragrant and the onion is translucent. Now, add the seasonings: salt, black pepper, chili flakes, sweet paprika, and Italian seasoning. Stir well to combine. Add the tomato paste and cook for one minute more, stirring constantly to coat everything.

Combine and Simmer: Gently return the cooked potatoes to the skillet along with the chopped parsley. Stir carefully to combine without breaking the potato slices. Pour in the chicken broth, bring the mixture to a simmer, then cover the skillet with a lid and reduce the heat to medium-low. Let it simmer for about 10 minutes, or until the potatoes are fork-tender and most of the broth has been absorbed.

Melt the Cheese: Remove the lid and sprinkle the grated cheddar cheese evenly over the top. Cover the skillet again and let it cook for another 2 minutes, or until the cheese is completely melted and bubbly.

Garnish and Serve: Garnish with additional fresh parsley and chili flakes, if desired. Serve hot directly from the skillet.

Pro-Tips for Success

• Don’t Rush the Potatoes: The key to this dish is getting a nice brown crust on the potatoes in the beginning. This adds a fantastic texture and flavor.
• Use a Large Skillet: A 12-inch skillet is ideal to ensure there’s enough room for all the ingredients without overcrowding, which can steam the food instead of browning it.
• Drain the Fat: If you use ground beef with a higher fat content, you may want to drain off any excess grease after browning it to prevent the final dish from being too oily.
• Check for Tenderness: Before adding the cheese, pierce a potato slice with a fork. If it goes in easily, they are ready. If not, let them simmer for a few more minutes.

FAQs

Can I use a different type of meat?
Yes! This recipe is very versatile. You can easily substitute the ground beef with ground turkey, chicken, pork, or even a plant-based meat alternative for a vegetarian version.

What type of potatoes work best for this recipe?
Starchy potatoes, such as Russets or Yukon Golds, are the best choice. They cook up creamy and tender, perfectly absorbing the flavors of the dish. Waxy potatoes like red or fingerling potatoes will hold their shape more but won’t be as creamy.

How do I store and reheat leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, you can microwave individual portions or gently warm the dish in a skillet over low heat. You may want to add a splash of broth or water to loosen it up.

Can I make this recipe ahead of time?
While it’s best served fresh, you can do some prep ahead of time. You can chop the vegetables and mix the seasonings in advance to save time.

What can I serve with this dish?
This is a hearty one-pot meal on its own, but it also pairs wonderfully with a fresh green salad, steamed vegetables like broccoli or green beans, or some crusty bread to soak up any extra sauce.