I Love This Recipe Because It Is Simple, Budget-Friendly, And Packed With Flavor. I Only Need One Skillet And A Handful Of Everyday Ingredients To Make A Complete Meal. I Also Like That The Potatoes Soak Up All The Savory Flavor From The Beef, Stock, And Seasonings, Which Makes Every Bite Rich And Delicious. This Recipe Works Well For Busy Weeknights, But I Also Make It When I Want Something Cozy And Homemade Without Much Effort.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 Tablespoons Olive Oil
1 Lb Lean Ground Beef
1 Medium Yellow Onion, Diced
1 Red Bell Pepper, Diced
1.5 Lbs Yukon Gold Potatoes, Peeled And Cubed
1 Cup Beef Stock Or Water
2 Tablespoons Worcestershire Sauce
1 Teaspoon Dijon Mustard
2–3 Green Onions, Chopped
Spices:
1 Tablespoon Cumin, Divided
2 Teaspoons Paprika, Divided
2 Teaspoons Dried Thyme, Divided
1 Teaspoon Garlic Powder, Divided
1 Teaspoon Salt, Divided
½ Teaspoon Black Pepper, Divided
Directions
I Start By Heating The Olive Oil In A Large Skillet Over Medium Heat. I Add The Ground Beef, Season It With Half Of The Spice Mixture, And Cook It Until It Is Browned, Breaking It Apart As It Cooks. Once It Is Fully Cooked, I Transfer It To A Plate And Set It Aside.
In The Same Skillet, I Add The Cubed Potatoes And Season Them With The Remaining Spices. I Pour In The Beef Stock Or Water, Cover The Skillet, And Cook The Potatoes Until They Are Tender And Most Of The Liquid Has Evaporated. I Stir Them Occasionally So They Cook Evenly And Do Not Stick.
Next, I Add The Diced Onion And Red Bell Pepper To The Skillet With The Potatoes. I Sauté Everything Until The Vegetables Soften And Blend Into The Dish.
After That, I Return The Cooked Ground Beef To The Skillet. I Stir In The Worcestershire Sauce And Dijon Mustard, Then Mix Everything Well So The Flavors Come Together. I Taste The Dish And Adjust The Seasoning If Needed.
To Finish, I Sprinkle Chopped Green Onions Over The Top And Serve It Warm.
Servings And Timing
I Get 6 Servings From This Recipe, Which Makes It Great For A Family Dinner Or For Meal Prep During The Week.
Prep Time: 15 Minutes
Cook Time: 7 Minutes
Total Time: 22 Minutes
Servings: 6
Variations
I Like To Change This Recipe Depending On What I Have In The Kitchen. Sometimes I Swap The Ground Beef For Ground Turkey For A Lighter Version. I Also Like Adding Mushrooms, Peas, Or Carrots When I Want More Vegetables In The Skillet. For A Little Heat, I Mix In Red Pepper Flakes Or A Chopped Jalapeño. When I Want A Deeper Savory Flavor, I Use Beef Stock Instead Of Water. I Also Think Shredded Cheddar On Top Makes This Dish Even More Comforting.
Storage/Reheating
I Store Leftovers In An Airtight Container In The Refrigerator For Up To 4 Days. When I Want To Reheat It, I Usually Warm It In A Skillet Over Medium-Low Heat With A Small Splash Of Water Or Stock To Keep Everything From Drying Out. I Can Also Reheat Individual Portions In The Microwave In Short Intervals, Stirring In Between, Until Heated Through.
FAQs
Can I Make This Recipe Ahead Of Time?
Yes, I Can Make It Ahead And Store It In The Refrigerator Until I Am Ready To Serve It. I Think It Reheats Well, So It Is A Good Option For Meal Prep.
Can I Use A Different Type Of Potato?
Yes, I Can Use Russet Potatoes Or Red Potatoes If That Is What I Have. I Like Yukon Gold Potatoes Because They Stay Tender And Creamy While Still Holding Their Shape.
Do I Have To Use Worcestershire Sauce?
No, I Can Still Make The Recipe Without It, But I Think It Adds A Deeper Savory Flavor. If I Leave It Out, I Usually Adjust The Salt And Spices Slightly To Keep The Dish Well Seasoned.
How Do I Know When The Potatoes Are Done?
I Check The Potatoes By Piercing Them With A Fork. When They Are Tender And The Fork Slides In Easily, I Know They Are Ready.
Can I Freeze Ground Beef And Potatoes?
Yes, I Can Freeze It, Although The Texture Of The Potatoes May Soften A Bit After Thawing. I Let It Cool Completely, Store It In A Freezer-Safe Container, And Reheat It Well Before Serving.
Conclusion
I Love How This Ground Beef And Potatoes Recipe Turns Simple Ingredients Into A Hearty And Flavorful Meal. It Is Easy To Make, Filling, And Flexible Enough For All Kinds Of Small Changes. I Keep This Recipe On Hand When I Want A Dependable Skillet Dinner That Tastes Comforting Every Time.
This ground beef and potatoes skillet is a flavorful one-pan meal packed with juicy beef, soft potatoes, peppers, and onions for a comforting weeknight recipe.
Author:Sarah
Prep Time:15 minutes
Cook Time:7 minutes
Total Time:22 minutes
Yield:6 servings
Category:Dinner
Method:Skillet / Stovetop
Cuisine:American
Diet:Gluten Free
Ingredients
2 tablespoons olive oil
1 lb lean ground beef
1 medium yellow onion, diced
1 red bell pepper, diced
1.5 lbs Yukon gold potatoes, peeled and cubed
1 cup beef stock or water
2 tablespoons Worcestershire sauce
1 teaspoon Dijon mustard
2–3 green onions, chopped
Spices: 1 tablespoon cumin, divided
2 teaspoons paprika, divided
2 teaspoons dried thyme, divided
1 teaspoon garlic powder, divided
1 teaspoon salt, divided
½ teaspoon black pepper, divided
Instructions
Heat olive oil in a large skillet over medium heat. Add the ground beef, season with half of the spices, and cook until browned, breaking it apart as it cooks. Transfer to a plate and set aside.
In the same skillet, add the cubed potatoes and season with the remaining half of the spices. Pour in the beef stock or water, cover, and cook for 8–10 minutes, stirring occasionally, until the potatoes are tender and most of the liquid has evaporated.
Add the diced onion and red bell pepper to the skillet with the potatoes. Sauté until the vegetables are softened.
Return the cooked ground beef to the skillet. Stir in the Worcestershire sauce and Dijon mustard until well combined. Taste and adjust seasoning as needed.
Garnish with chopped green onions and serve warm.
Notes
For even cooking, cut the potatoes into small, uniform cubes.
You can substitute ground turkey for ground beef for a lighter variation.
Add a little extra beef stock if the skillet becomes too dry before the potatoes are tender.
This dish pairs well with a simple salad or steamed vegetables.
