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Ground Beef and Potatoes Recipe (Quick One Pan Meal)

By Samira Kazan

published September 16, 2025

Need a quick dinner with minimal cleanup? This ground beef and potatoes recipe comes together in one pan with ingredients you probably already have.

It’s made with ground beef, potatoes, onion, and a few pantry spices, then topped with a little sharp cheddar for extra comfort. I love how quick and satisfying it is — perfect for busy nights when no one wants to wash extra dishes. And the best part? It’s so easy to adapt with whatever’s in the fridge.

I usually serve it with a spoonful of sour cream or homemade yogurt , some fluffy jasmine rice , and a side salad.

• What you’ll need
• How to make
• Alphafoodie tips
• FAQs
• More ground beef recipes
• Ground Beef and Potatoes Recipe

What you’ll need

• Ground beef: I use 80/20 for a bit of richness.
• Onion and garlic : Finely diced yellow onion and fresh garlic give a savory base.
• Red bell pepper (optional): Adds sweetness and color — feel free to skip it.
• Potatoes : Diced into ½-inch cubes. Yukon gold, Russet, or red all work well.
• Spices : Smoked paprika, dried oregano, salt, and black pepper — simple but flavorful.
• Dijon mustard: A small spoonful adds tang and balances the richness.
• Worcestershire sauce : Adds a deep, savory kick.
• Water : Helps the potatoes cook evenly — start with ¼ cup and add more as needed.
• Cheddar cheese : I like sharp cheddar — it melts beautifully and finishes the dish.
• To serve (optional) : Chopped green onions, sour cream or yogurt, and cooked rice.

See printable recipe card below for the full ingredients list and quantities.

How to make

Place the ground beef in a large skillet over medium heat. Cook for 5–6 minutes, breaking it apart with a spoon, until browned. Drain off most of the fat, leaving just a little for flavor.

Add the diced onion and sauté for 2–3 minutes until softened. Stir in the garlic and cook for another 30 seconds.

Mix in the paprika, oregano, salt, and black pepper. Cook for 1–2 minutes to coat the beef and onion mixture in the spices.

Stir in the diced potatoes and red pepper (if using), then add the mustard and Worcestershire sauce. Pour in ¼ cup water and mix well.

Cover the pan with a lid, reduce the heat to medium-low, and cook for 12–15 minutes, stirring occasionally. Add more water as needed to prevent sticking and help the potatoes soften.

Once the potatoes are fork-tender, sprinkle the cheese over the top. Turn off the heat and cover for 1–2 minutes until the cheese melts.

Serve warm with green onions, a spoonful of sour cream or yogurt, and rice if you like.

Store leftovers in an airtight container in the fridge for up to 3 days, or freeze (without cheese) for up to 2 months.

Alphafoodie tips

Dice the potatoes small : ½-inch cubes cook faster and more evenly in the skillet Keep a lid on : Covering the pan traps steam and helps the potatoes soften without drying out. Add water as needed: Don’t be afraid to splash in more water while cooking — it prevents sticking and keeps things saucy. Use freshly shredded cheese : Pre-shredded cheese won’t melt as smoothly.

Yes! I freeze it all the time. Just let it cool completely, then transfer to airtight containers. The texture of the potatoes can soften slightly when reheated, but it’s still delicious. For best results, freeze it before adding the cheese — then add fresh cheese when reheating.

Absolutely. Frozen diced potatoes or hash browns work well and save time — just stir them in frozen and cook until tender.

More ground beef recipes

If you’re looking for more easy dinners with ground beef, try one of these:

Equipment

• Large skillet
• Cutting board
• Sharp knife

Ingredients1x2x3x

• ▢ 1 pound ground beef (80/20)
• ▢ 1 yellow onion small, finely diced
• ▢ 2 cloves garlic minced
• ▢ 1 red bell pepper medium, diced (optional)
• ▢ ½ tsp smoked paprika
• ▢ ½ teaspoon dried oregano
• ▢ sea salt to taste
• ▢ black pepper to taste
• ▢ 1 pound potatoes diced into ½-inch cubes (Yukon gold, Russet, or red potatoes work well)
• ▢ 1 teaspoon Dijon mustard
• ▢ ½ tablespoon Worcestershire sauce
• ▢ ½ cup water as needed
• ▢ ½ cup shredded cheddar cheese
• ▢ green onions chopped, for topping
• ▢ sour cream or Greek yogurt, for serving (optional)
• ▢ cooked rice or serving (optional)

Instructions

• Cook the ground beef in a large skillet over medium heat for 5–6 minutes, breaking it apart with a spoon until browned. Drain most of the fat, leaving a little in the pan for flavor.
• Add the diced onion and sauté for 2–3 minutes, until softened. Stir in the minced garlic and cook for another 30 seconds.
• Add smoked paprika, oregano, salt, and black pepper. Cook for 1–2 minutes to toast the spices and coat the mixture.
• Stir in the red pepper, diced potatoes, mustard and Worcestershire sauce. Pour in ¼ cup water and stir well to combine.
• Cover the pan with a lid, reduce the heat to medium-low, and cook for 12–15 minutes, stirring occasionally. Add more water as needed to prevent sticking and help the potatoes soften.
• Once the potatoes are fork-tender, sprinkle the cheese over the top. Turn off the heat and cover for 1–2 minutes until the cheese melts.
• Serve warm, topped with green onions and a spoonful of sour cream or Greek yogurt. You can also serve it with cooked rice for a heartier meal.

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

Ground Beef and Potatoes

Equipment

• Large skillet
• Cutting board
• Sharp knife

Ingredients

• 1 pound ground beef (80/20)
• 1 yellow onion small, finely diced
• 2 cloves garlic minced
• 1 red bell pepper medium, diced (optional)
• ½ tsp smoked paprika
• ½ teaspoon dried oregano
• sea salt to taste
• black pepper to taste
• 1 pound potatoes diced into ½-inch cubes (Yukon gold, Russet, or red potatoes work well)
• 1 teaspoon Dijon mustard
• ½ tablespoon Worcestershire sauce
• ½ cup water as needed
• ½ cup shredded cheddar cheese
• green onions chopped, for topping
• sour cream or Greek yogurt, for serving (optional)
• cooked rice or serving (optional)

Instructions

• Cook the ground beef in a large skillet over medium heat for 5–6 minutes, breaking it apart with a spoon until browned. Drain most of the fat, leaving a little in the pan for flavor.
• Add the diced onion and sauté for 2–3 minutes, until softened. Stir in the minced garlic and cook for another 30 seconds.
• Add smoked paprika, oregano, salt, and black pepper. Cook for 1–2 minutes to toast the spices and coat the mixture.
• Stir in the red pepper, diced potatoes, mustard and Worcestershire sauce. Pour in ¼ cup water and stir well to combine.
• Cover the pan with a lid, reduce the heat to medium-low, and cook for 12–15 minutes, stirring occasionally. Add more water as needed to prevent sticking and help the potatoes soften.
• Once the potatoes are fork-tender, sprinkle the cheese over the top. Turn off the heat and cover for 1–2 minutes until the cheese melts.
• Serve warm, topped with green onions and a spoonful of sour cream or Greek yogurt. You can also serve it with cooked rice for a heartier meal.

Nutrition

Recipe on Alphafoodie: https://www.alphafoodie.com/ground-beef-and-potatoes/