Cheesy Ground Beef and Potatoes Skillet

When you need a meal that delivers maximum comfort with minimum cleanup, look no further than this Cheesy Ground Beef and Potatoes Skillet. This dinner is the epitome of simplicity: savory ground beef, tender, creamy potatoes, and a rich, velvety sauce all smothered in melted cheddar cheese, cooked entirely in one pan!

This recipe takes the cozy satisfaction of a casserole and transforms it into a quick, 30-minute weeknight dinner. Forget boiling potatoes separately or wrestling with a messy baking dish. Everything cooks together, allowing the flavors to meld beautifully and the starches from the potatoes to create a naturally thick, savory sauce that clings perfectly to every bite.

Get ready to master this incredibly easy ground beef recipe. It’s budget-friendly, highly customizable, and guaranteed to be the fastest route to a happy, full family!

Why This One-Pan Dinner Is a Game-Changer

The magic of this Cheesy Ground Beef and Potatoes recipe lies in its smart use of the skillet and ingredients.

• True One-Pan Cooking: We skip the oven and the separate pot for boiling potatoes. Everything is cooked on the stovetop, meaning less cleanup and faster cooking time.
• Built-in Thickener: As the potatoes simmer in the liquid, they release their natural starch, which helps to thicken the sauce and emulsify the cheese, resulting in a rich, creamy consistency without needing a flour-based roux.
• Budget-Friendly: This meal is built on pantry staples: ground beef, potatoes, and cheese, making it highly economical for feeding a family. It’s a perfect example of how to make easy dinner recipes stretch further.
• Customizable Flavor: The simple savory base is the perfect canvas. You can easily adjust the spices, add your favorite vegetables, or swap out the cheese to suit any preference.

Ingredients

This recipe uses straightforward ingredients. Choosing the right potato is key for the best texture!

For the Skillet

• 1 tablespoon olive oil
• 1 lb lean ground beef (85/15 recommended)
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 teaspoon Kosher salt (divided)
• ½ teaspoon black pepper (divided)
• 1 teaspoon dried thyme or dried Italian seasoning
• 1 pound Yukon Gold potatoes, peeled and diced into ½-inch cubes (about 3 medium potatoes)

For the Creamy Sauce

• 2 cups low-sodium chicken or beef broth
• ½ cup whole milk or half-and-half
• 1 tablespoon cornstarch (or flour)
• 1 cup shredded sharp cheddar cheese (plus ½ cup for topping)
• 2 tablespoons fresh parsley or chives, chopped (for garnish)

Step-by-Step Instructions: Sauté, Simmer, and Melt

The secret to perfectly cooked potatoes and a creamy sauce is controlling the heat and simmering time.

Part 1: Building the Savory Base (15 Minutes)

1. Prep Skillet and Beef: In a large, deep skillet or Dutch oven, heat the olive oil over medium-high heat. Add the ground beef and break it up with a spoon. Season with ½ teaspoon of salt and ¼ teaspoon of pepper. Cook until the beef is fully browned and no pink remains (about 6–8 minutes).
2. Drain Fat: Drain off all excess grease from the skillet and discard it.
3. Sauté Aromatics: Reduce the heat to medium. Add the diced onion and sauté for 4–5 minutes until softened. Add the minced garlic and dried thyme, stirring for 1 minute until fragrant.
4. Add Potatoes: Stir in the diced potatoes, remaining ½ teaspoon of salt, and ¼ teaspoon of pepper. Cook for 2–3 minutes, stirring, to coat them in the seasoning.

Part 2: Simmer the Potatoes (15-20 Minutes)

1. Make Cornstarch Slurry: In a small cup, whisk together the cornstarch (or flour) with 2 tablespoons of the broth until no lumps remain. Set aside.
2. Add Liquid: Pour the remaining broth and the milk into the skillet. Bring the mixture to a simmer.
3. Thicken: Stir in the cornstarch slurry.
4. Cook: Reduce the heat to medium-low, cover the skillet, and simmer for 15–20 minutes, or until the potatoes are completely tender when pierced with a fork. Check and stir occasionally (every 5 minutes) to ensure the potatoes aren’t sticking to the bottom.

Part 3: Cheesy Finish (5 Minutes)

1. Remove from Heat: Once the potatoes are tender and the sauce is thick, remove the skillet completely from the heat source.
2. Add Cheese (CRUCIAL): Stir in the 1 cup of shredded cheddar cheese until it is completely melted and the sauce is creamy and uniform.
3. Melt Topping: Sprinkle the reserved ½ cup of shredded cheddar cheese evenly over the top of the skillet. Cover the skillet with the lid for 2–3 minutes (the residual heat will melt the topping perfectly).
4. Garnish and Serve: Garnish with fresh parsley or chives. Serve immediately, scooped right out of the skillet!

Pro Tips for the Creamiest Sauce and Perfect Potatoes

Achieving that ideal, creamy, and non-starchy casserole texture is simple with these essential tricks.

• Potato Cutting is Crucial: For even cooking, all potato cubes must be uniform in size (about ½-inch). If some cubes are large and some are small, the small ones will turn to mush while the large ones remain hard. Yukon Gold potatoes are recommended as they hold their shape well while still becoming creamy.
• The Cheese Temperature Rule: Always remove the skillet from the heat before stirring in the bulk of the cheese. Adding cold cheese to hot, simmering liquid can cause the proteins to seize up, resulting in a grainy, separated sauce. Using the residual heat ensures a smooth, luscious melt.
• Don’t Rinse the Potatoes: Usually, we rinse potatoes to remove excess starch. For this recipe, however, the starch is your friend! Leaving the starch on the potatoes helps to naturally thicken the liquid, contributing to the creamy, velvety texture of the final sauce.
• Freshly Shredded Cheese is Best: Pre-shredded cheese is coated in cellulose to prevent clumping. This coating can inhibit smooth melting and sometimes leads to a grainy or oily sauce. For the best result, always shred your cheese straight from the block.
• Prevent Sticking: Stir the mixture gently but thoroughly every 5 minutes during the covered simmer time. Because the sauce is thickening with starch, it is prone to sticking and scorching on the bottom of the pan.

Serving Suggestions and Creative Variations

This Ground Beef and Potatoes Skillet is hearty enough to be a meal on its own, but it pairs wonderfully with a light side.

Serving Suggestions

• Fresh and Bright Salad: Cut the richness of the casserole with a simple side salad, such as the Simple Spinach Salad dressed with a bright vinaigrette.
• Bread for Dipping: Serve with slices of Crusty Italian Bread or some simple crusty rolls perfect for soaking up the cheesy sauce.
• Tangy Toppings: Serve with a dollop of sour cream or Greek yogurt and a few dashes of hot sauce for a savory kick.
• Crunchy Side: A quick side of steamed green beans or roasted asparagus adds a welcome texture contrast.

Creative Variations

• Southwest Skillet: Swap the thyme for 1 tablespoon of taco seasoning and ½ teaspoon of cumin. Use Pepper Jack cheese instead of cheddar. Stir in ½ cup of drained corn and ½ cup of black beans during the last 5 minutes of simmering. Top with salsa and cilantro.
• Shepherd’s Pie Skillet: After the casserole is finished, spread a layer of pre-made mashed potatoes (or our Crockpot Potato Soup mashed) over the top. Sprinkle with extra cheese and broil until the topping is golden brown.
• Mushroom and Beef: Add 1 cup of sliced mushrooms when sautéing the onions. Use 1 tablespoon of Worcestershire sauce and swap the milk for a can of condensed cream of mushroom soup (mixed with an equal amount of water) for a classic creamy flavor.
• Use Sausage: Replace the ground beef with 1 lb of Italian sausage (sweet or hot) for a bolder, spicier flavor profile.

Frequently Asked Questions (FAQ)

• Can I use frozen diced potatoes? Yes, you can! Frozen diced potatoes or frozen hash browns can be used, but they may affect the final consistency. Do not thaw them first; add them directly to the skillet and increase the simmer time by 5–10 minutes to ensure they cook through. They may require slightly less broth initially.
• Can I make this ahead of time? The finished dish is always best served immediately, but you can prep the filling ahead. Cook the ground beef, onions, and garlic (Part 1), and store the mixture in the refrigerator for up to 3 days. When ready to serve, add the potatoes and liquid, and proceed with the simmering and cheese steps. Note: Leftovers freeze poorly due to the potatoes becoming grainy upon thawing.
• How do I make the potatoes cook faster? The key is size. Ensure your potato cubes are no larger than ½-inch. If you want them to cook extremely quickly, you can parboil the diced potatoes for 5 minutes before adding them to the skillet; however, this adds another pot to wash!
• How do I fix a sauce that is too thin? If the potatoes are tender but the sauce is too thin, stir 1 teaspoon of cornstarch into 1 tablespoon of cold water until dissolved. Stir this slurry into the simmering sauce and cook, uncovered, for 1–2 minutes until it reaches your desired thickness.
• What are the best toppings? For a classic flavor, the best toppings are sour cream, chopped fresh chives, and crumbled cooked bacon. For a spicy twist, use hot sauce or diced jalapeños.

This Cheesy Ground Beef and Potatoes Skillet is the perfect solution for a hectic evening, proving that you can achieve hearty, comforting flavor with minimal effort.

Don’t forget to Pin this quick, one-pan dinner recipe and share your favorite cheese blend in the comments below!

Michonne Zendaya

Cheesy Ground Beef and Potatoes Skillet

This one-pan Cheesy Ground Beef and Potatoes Skillet is the ultimate comfort food — savory beef, creamy potatoes, and gooey melted cheddar all come together in under 30 minutes. Simple, hearty, and family-approved!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Dinner, Main Dish

Cuisine: American

Calories: 485

Ingredients Equipment Method Notes

Ingredients

  

• 1 tbsp olive oil
• 1 lb lean ground beef (85/15 recommended)
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tsp Kosher salt (divided)
• 1/2 tsp black pepper (divided)
• 1 tsp dried thyme or Italian seasoning
• 1 lb Yukon Gold potatoes, peeled and diced into ½-inch cubes (about 3 medium potatoes)
• 2 cups low-sodium chicken or beef broth
• 1/2 cup whole milk or half-and-half
• 1 tbsp cornstarch (or flour)
• 1 cup shredded sharp cheddar cheese
• 1/2 cup shredded cheddar cheese (for topping)
• 2 tbsp fresh parsley or chives, chopped (for garnish)

Equipment

• large deep skillet or Dutch oven
• wooden spoon
• knife and cutting board
• measuring cups and spoons
• whisk
• stovetop

Method

 

1. Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook until browned, seasoning with ½ teaspoon salt and ¼ teaspoon pepper. Drain excess grease.
2. Reduce heat to medium. Add diced onion and cook for 4–5 minutes until softened. Stir in minced garlic and dried thyme, cooking for 1 minute until fragrant.
3. Stir in diced potatoes with remaining salt and pepper. Cook for 2–3 minutes, coating them in the seasoning and beef mixture.
4. In a small bowl, whisk cornstarch with 2 tablespoons of broth until smooth. Add remaining broth and milk to the skillet, bring to a simmer, and stir in the slurry.
5. Cover skillet and simmer over medium-low heat for 15–20 minutes, stirring occasionally, until potatoes are tender and sauce thickens.
6. Remove from heat. Stir in 1 cup of shredded cheddar until fully melted and creamy. Sprinkle with remaining ½ cup cheese, cover for 2–3 minutes to melt the topping.
7. Garnish with chopped parsley or chives and serve hot straight from the skillet.

Notes

Cheese Tip: Always remove the skillet from heat before stirring in the cheese to ensure a smooth, creamy sauce.
Potatoes: Cut potatoes evenly into ½-inch cubes for uniform cooking. Yukon Golds work best for a creamy texture.
Make Ahead: You can prepare the beef and aromatics up to 3 days in advance, then finish cooking with potatoes and cheese before serving.