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This ground beef and potatoes skillet has saved my dinnertime more times than I can count Whenever the week gets too busy I pull out this recipe for a filling one pan meal that comes together with simple ingredients and rich comforting flavor
The first time I made this skillet my kids wiped their plates clean before I even sat down That cheesy topping turned simple beef and potatoes into something everyone gets excited about
Ingredients
- Lean ground beef: Choose 93 or 7 for less grease and rich flavor
- Yellow onion: The base for savory depth Fresh local onions are best
- Garlic: Adds aromatic warmth Opt for plump cloves with tight skins
- Green bell pepper: A fresh note and color Select peppers that are firm and shiny
- Russet potatoes: Creamy texture and heartiness Pick ones with no soft spots or sprouts
- Worcestershire sauce: Boosts savory notes Look for a quality aged version
- Kosher salt: Brings out all those flavors Choose a pure salt with no additives
- Black pepper: Lends subtle heat Use freshly cracked for best results
- Smoked paprika: Adds irresistible smokiness If possible source Spanish smoked paprika for depth
- Dried thyme: Earthy herbal lift Buy a good dried herb or try fresh if you have it
- Beef broth: Provides moisture and flavor backbone Use a low sodium quality broth
- Shredded cheddar cheese: The gooey finish Buy block cheese and shred it yourself for best melt
Step-by-Step Instructions
- Brown the Beef:
- Break up the ground beef in a large skillet over medium-high heat Keep stirring until it is fully browned and you see no pink at all This takes about five to seven minutes draining off extra fat if necessary builds a clean meaty base
- Soften the Veggies:
- Toss in the diced onion garlic and bell pepper Stir frequently Cook for about five minutes until the onions are soft and golden and the bell pepper has lost its raw bite You want everything to melt together gently without browning too fast
- Add the Potatoes and Seasonings:
- Scatter in the diced potatoes then sprinkle in the Worcestershire sauce salt black pepper paprika and thyme Stir well so the potatoes are coated and get a jump on absorbing those spices
- Simmer with Broth:
- Pour the beef broth evenly over everything Cover the skillet tightly Drop the heat to medium-low Let it simmer gently for fifteen to twenty minutes Stir halfway through to make sure nothing sticks Test a potato cube with a fork It should pierce easily when done
- Finish with Cheese:
- Take off the lid and quickly shower the skillet with shredded cheddar Cover again Let that cheese sit for about two minutes to fully melt and get gooey Remove from the heat and allow the skillet to rest a few moments so each bite is even more flavorful and easy to scoop
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You Must Know
- Great source of protein in every portion
- Leftovers keep well and taste even better the next day
- Gluten free with the right Worcestershire and broth
Cheese on top acts as the perfect creamy binder for all those cozy flavors No matter how many skillet meals I try nothing beats the smell of beef and potatoes mingling in the kitchen It reminds me of my grandmother who made something similar every Sunday
Storage Tips
Let your skillet cool completely before packing leftovers into airtight containers in the fridge It will keep for up to three days Reheat gently on the stove or in the microwave stirring halfway so the cheese remelts evenly If you want to freeze scoop portions into freezer safe bags or containers for up to two months though the potatoes may get a little softer
Ingredient Substitutions
No russet potatoes No worries Yukon Golds or red potatoes also turn out great If you prefer turkey or chicken swap the protein easily out Try Monterey Jack or a mix of cheeses for a twist Fresh thyme works if you have it just use a bit more
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Serving Suggestions
Scoop the skillet straight onto plates or into bowls for a rustic look A dash of hot sauce or diced scallions on top gives it extra kick Serve with roasted vegetables or a leafy salad for balance Some like to tuck a scoop into a warm tortilla for a hearty wrap too
Cultural History
The magic of beef and potatoes in one pan goes back to classic American farmhouse meals Skillet dinners became popular for inventing hearty family suppers with minimal fuss The combo nods to comfort food traditions in both US and UK kitchens where resourceful cooks stretched simple pantry staples into something special
Frequently Asked Questions
- → How can I make this meal less fatty?
Use extra lean ground beef and drain excess fat after cooking. You can also blot with a paper towel for lower fat content.
- → Can I use a different cheese?
Yes, try Monterey Jack, mozzarella, or a Colby blend for a different melting texture and flavor profile.
- → Are other potatoes suitable?
Yukon Gold or red potatoes hold their shape well and have a creamy texture, making them good substitutes for russets.
- → How do I store leftovers?
Refrigerate in an airtight container for up to 3 days. Reheat gently in a skillet or microwave until hot throughout.
- → Can I add extra vegetables?
Absolutely! Mushrooms, zucchini, corn, or spinach fold in easily for extra color and nutrients.