Description
This One Pan Cheesy Meat and Potato Skillet is the ultimate comfort food dinner made in just 30 minutes! Featuring seasoned ground beef, crispy golden potatoes, sautéed bell peppers and onions, all topped with melted cheddar cheese. Everything cooks in one skillet for easy cleanup. Perfect for busy weeknights when you need something hearty, satisfying, and family-friendly.
Ingredients
Main Ingredients:
-
1 pound ground beef (or ground turkey, chicken, or pork)
-
3 medium potatoes, peeled and diced (about 1/2-inch cubes)
-
1 medium onion, chopped
-
1 bell pepper, chopped
-
2 cloves garlic, minced
-
1 cup beef broth (or chicken broth)
-
1 cup cheddar cheese, shredded
-
1 tablespoon olive oil
Seasonings:
-
1 teaspoon paprika
-
1/2 teaspoon onion powder
-
1/2 teaspoon garlic powder
-
1/2 teaspoon salt
-
1/4 teaspoon black pepper
Optional Garnish:
-
Fresh parsley, chopped
-
Green onions, chopped
-
Sour cream
-
Hot sauce
Instructions
Heat your skillet over medium heat with the olive oil. Add your potatoes and let them cook for 8-10 minutes, stirring every couple minutes. Here’s the thing—if you stir them constantly, they won’t get crispy. Just let them sit there and do their thing. When they’ve got nice brown spots and are starting to soften, take them out and put them in a bowl or on a plate. They’re not done cooking yet, but they’ll finish later.
Same skillet, don’t wash it. Add your ground beef and break it up with your spatula. Cook it for about 5-7 minutes until it’s all brown with no pink spots. If there’s a lot of grease pooling up, tip the pan and spoon most of it out. You want some fat for flavor, just not a swimming pool of it.
Throw in your onion, bell pepper, and garlic. Add all the seasonings—paprika, onion powder, garlic powder, salt, and pepper. Stir it around and cook for maybe 3-4 minutes until the vegetables aren’t raw anymore. Your kitchen should smell really good right now.
Put the potatoes back in the skillet and pour in the broth. Stir everything together. Put the lid on and turn the heat down a little bit. Let it bubble away for about 5 minutes. You want the potatoes soft enough to stick a fork through easily, and most of the liquid should be gone but not completely dried out.
Sprinkle the cheese all over the top. Put the lid back on and turn off the heat. Just let it sit there for 2-3 minutes while the cheese melts. Don’t walk away though because you’ll want to catch it right when it’s perfectly melted and bubbly.
Take it off the stove and throw some parsley on top if you want it to look pretty. Scoop it into bowls and eat it while it’s hot.
Notes
-
Give your potatoes some breathing room in the pan. When they’re crowded, they steam instead of getting crispy, and we’re definitely going for crispy here.
-
Season every layer! Don’t just rely on that final seasoning mix. A little salt on the potatoes while they cook makes a huge difference.
-
Leftovers looking dry when you reheat them? Add a splash of broth to bring them back to life. They’ll taste almost as good as fresh.
-
Want to make this breakfast-worthy? Crack a few eggs on top during the last few minutes, cover until the whites set, and boom—instant brunch.
-
Cast iron skillet owners, this is your moment. Cast iron distributes heat like a dream and gives you the crispiest potatoes imaginable.
-
If you’re using leaner meat like turkey, add an extra drizzle of olive oil so things don’t stick.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American