Ground Beef and Potato Skillet

Some nights call for a dinner that’s hearty, satisfying, and ready in about 30 minutes without a long list of ingredients. This Ground Beef and Potato Skillet delivers exactly that. Tender red potatoes and seasoned ground beef cook together in one pan with Southwest spices and melted cheese, creating a complete meal that feels substantial without being heavy. It’s the kind of dinner that works on a busy Tuesday when everyone’s hungry and you need something filling on the table fast.

The one-skillet approach means everything cooks together, letting the flavors meld while keeping cleanup simple. The potatoes absorb the savory beef drippings and seasonings as they cook, while the melted cheese on top brings everything together into a cohesive, comforting dish that appeals to both kids and adults.

Why You’ll Love This Ground Beef and Potato Skillet

This recipe solves the weeknight dinner challenge by using ingredients you likely already have on hand. Ground beef is budget-friendly and cooks quickly, while red potatoes provide substance and make this a complete meal without needing to cook a separate starch. The entire dish comes together in one pan, which means less time washing dishes and more time with your family.

The Southwest seasoning adds flavor complexity without requiring a cabinet full of individual spices. You get warmth and depth from one blend, making this accessible even for newer cooks. The combination of beef, potatoes, and cheese creates a satisfying, protein-rich dinner that keeps everyone full.

The recipe is forgiving and flexible. You can adjust the spice level, swap the cheese variety, or add extra vegetables based on what you have available. Leftovers reheat beautifully, making this excellent for meal prep or next-day lunches. It’s the kind of reliable dinner that easily becomes a regular rotation staple.

Ingredients for Ground Beef and Potato Skillet

When selecting ground beef, I recommend 85% lean for the best balance of flavor and texture without excess grease. Leaner beef works but can be slightly drier, while fattier beef requires draining partway through cooking to prevent the dish from becoming oily.

• 1 lb lean ground beef
• 4 red potatoes, diced small
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 2 tbsp tomato paste
• 1 tbsp Southwest seasoning
• 1 cup shredded cheese (Cheddar or Mexican blend)
• Salt and pepper, to taste

Red potatoes are ideal because they hold their shape during cooking and have a naturally creamy texture. Cut them into small, uniform pieces about ½ inch so they cook through in the same time as the beef. Yukon Gold potatoes work wonderfully too and bring a slightly buttery flavor, though they’re a bit more delicate.

For the Southwest seasoning, use a quality store-bought blend that typically includes cumin, chili powder, paprika, and garlic powder. If you don’t have a premade blend, combine 1½ teaspoons chili powder, 1 teaspoon cumin, ½ teaspoon paprika, and ¼ teaspoon garlic powder. The tomato paste adds depth and helps bind everything together while contributing a subtle tangy richness.

Choose a cheese that melts well. Sharp cheddar provides bold flavor, while a Mexican blend with Monterey Jack creates a creamier melt. The cheese goes on at the end, creating a gooey topping that makes this dish feel indulgent despite its simplicity.

How to Make Ground Beef and Potato Skillet

The technique here is straightforward but benefits from attention to a few key details. Proper layering of flavors creates a dish that tastes more complex than its simple ingredient list suggests.

1. Prepare the Potatoes: Start by washing the red potatoes thoroughly. Dice them into small, even pieces about ½ inch in size. Uniform cutting ensures they all cook at the same rate. Smaller pieces cook faster, which is important since they need to become tender in just 15-20 minutes. Chop the onion and mince the garlic while you’re prepping.

2. Brown the Beef: Heat the olive oil in a large skillet over medium heat. A 12-inch skillet works best as it provides enough surface area for everything to cook evenly without crowding. Add the ground beef and use a wooden spoon or spatula to break it into small crumbles. Cook for about 5-7 minutes until the beef is browned and no longer pink. The browning creates flavorful bits on the bottom of the pan that will enhance the entire dish.

3. Add Aromatics: Stir in the chopped onion and minced garlic. Cook for 2-3 minutes until the onion becomes soft and translucent. The garlic should be fragrant but not browned, as burnt garlic turns bitter. These aromatics form the flavor foundation of the dish.

4. Season and Add Potatoes: Add the diced potatoes to the skillet along with the tomato paste, Southwest seasoning, salt, and black pepper. The tomato paste can be stirred directly into the mixture. Use your spoon to toss everything together thoroughly, making sure the seasonings and tomato paste coat the beef and potatoes evenly. This step ensures every bite has balanced flavor.

5. Cover and Cook: Reduce the heat to medium-low and cover the skillet with a lid. The covered cooking creates steam that helps the potatoes cook through. Let it cook for 15-20 minutes, stirring every 5 minutes or so to prevent sticking and ensure even cooking. The potatoes are done when you can easily pierce them with a fork. If the mixture seems dry and the potatoes aren’t quite tender, add a splash of water or broth and continue cooking.

6. Melt the Cheese: Once the potatoes are tender, reduce the heat to low. Sprinkle the shredded cheese evenly over the entire surface of the skillet. Cover again and let it sit for 2-3 minutes until the cheese melts into a gooey layer. The residual heat will melt the cheese perfectly without needing additional cooking time.

7. Serve Immediately: Remove from heat and serve straight from the skillet while everything is hot and the cheese is still melted. The dish is complete as is, though fresh cilantro or sliced green onions make nice garnishes if you have them on hand.

Watch for the potatoes to reach fork-tender consistency without falling apart. They should hold their shape but be fully cooked through. If the bottom starts to stick or brown too much during cooking, lower the heat slightly and add a tablespoon of water to create more steam.

What to Serve with Ground Beef and Potato Skillet

Since this skillet already contains protein, vegetables, and starch, you mostly need sides that add freshness and different textures to round out the meal.

Simple Green Salad: A crisp salad with romaine, tomatoes, and a lime vinaigrette provides cool contrast to the warm, hearty skillet. The acidity brightens the entire meal and adds fresh vegetables.

Mexican-Style Slaw: Shredded cabbage tossed with lime juice, cilantro, and a touch of cumin complements the Southwest flavors perfectly. The crunchy texture contrasts nicely with the tender potatoes and beef.

Warm Tortillas: Flour or corn tortillas warmed on a dry skillet or directly over a gas flame make this meal feel more complete. You can use them to scoop up the beef and potatoes, turning dinner into an interactive experience.

Avocado Slices: Fresh avocado adds creaminess and healthy fats while providing a cooling element that balances the spiced beef. A squeeze of lime over the avocado enhances both the avocado and the main dish.

Black Beans: A side of seasoned black beans increases the protein and fiber content while staying true to the Southwest flavor profile. They can be quickly heated from a can with some cumin and garlic.

Salsa and Sour Cream: Offering these as condiments allows everyone to customize their portions. The cool sour cream mellows the spices while the salsa adds freshness and additional flavor complexity.

Roasted Peppers: Bell peppers roasted until slightly charred add smokiness and sweetness. They complement the Southwest seasonings while adding more vegetables to the plate.

Pro Tips and Variations

Potato Prep Shortcut: If you’re really pressed for time, dice the potatoes the night before and store them in a bowl of water in the refrigerator. This prevents browning and saves precious minutes during the cooking rush. Drain and pat them dry before using.

Ground Meat Swaps: Ground turkey or chicken create a lighter version, though you might want to add an extra tablespoon of olive oil since they’re leaner. Ground pork adds richness, while a beef-pork blend brings complexity. For vegetarian options, crumbled tempeh or plant-based ground meat work with the same seasonings.

Vegetable Additions: Diced bell peppers, corn kernels, or black beans can be stirred in with the potatoes for extra nutrition and color. Frozen corn works perfectly and doesn’t need thawing. Add vegetables like zucchini during the last 5 minutes to prevent them from becoming too soft.

Spice Level Adjustments: For milder flavor, reduce the Southwest seasoning to 2 teaspoons or use a mild taco seasoning instead. If you want more heat, add diced jalapeños with the onions or include ½ teaspoon of cayenne pepper with the seasonings.

Cheese Variations: Pepper jack adds a spicy kick, while Colby-Jack provides a milder, creamier option. Queso fresco crumbled on top after cooking gives an authentic Mexican touch. Mix two cheese varieties for more complex flavor.

Make It Saucier: If you prefer more sauce, add ½ cup of beef broth or water along with the tomatoes and potatoes. This creates a slightly stew-like consistency that’s excellent for scooping with tortillas or serving over rice.

Breakfast Version: Use this same concept for breakfast by topping with fried eggs. The runny yolks create a rich sauce that takes the dish in a completely different direction while using the same base ingredients.

Storage and Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors actually improve after sitting overnight as the seasonings continue to permeate the potatoes and beef. Separate any fresh toppings like avocado or sour cream and add them after reheating.

For reheating, the stovetop works best to maintain texture. Add a splash of water or broth to a skillet, add the leftovers, and heat over medium-low heat, stirring occasionally until warmed through. This takes about 5-7 minutes and prevents the potatoes from drying out.

Microwave reheating is convenient for single portions. Place the leftovers in a microwave-safe dish, add a tablespoon of water, cover loosely, and heat in 1-minute intervals, stirring between each, until hot throughout. The cheese will re-melt and everything will be creamy again.

This dish freezes reasonably well for up to 2 months. Cool completely before transferring to freezer-safe containers. Thaw overnight in the refrigerator before reheating. The potato texture changes slightly after freezing but remains acceptable, especially if you add a bit of fresh cheese when reheating.

Leftover beef and potato mixture makes excellent filling for burritos, quesadillas, or even stuffed bell peppers. These repurposed meals feel completely different from the original dinner.

Common Questions

Can I use ground turkey instead of beef? Absolutely. Ground turkey works well but is leaner, so you might need slightly more oil. The flavor will be milder, so consider adding an extra ½ tablespoon of Southwest seasoning to compensate for the less robust meat flavor.

What if I don’t have Southwest seasoning? Make your own blend with common spices: combine chili powder, cumin, paprika, garlic powder, and a pinch of cayenne. You can also use taco seasoning, which has a similar flavor profile and works perfectly in this recipe.

Can I add other vegetables? Yes, bell peppers, corn, zucchini, or even diced carrots work well. Add heartier vegetables like carrots with the potatoes, but add quicker-cooking options like bell peppers or zucchini during the last 5-7 minutes to prevent them from becoming mushy.

Do I need to drain the ground beef? If using 85% lean or leaner, draining usually isn’t necessary. If using fattier beef like 80/20 or 73/27, drain excess grease after browning to prevent an oily final dish. Leave about a tablespoon of fat for flavor.

Can this be made in advance? You can prep the ingredients ahead, but this dish is best cooked fresh since potatoes don’t hold well when fully cooked and stored. However, you can cook it completely, refrigerate, and reheat within a day or two with good results.

This Ground Beef and Potato Skillet proves that simple ingredients and straightforward techniques can create a dinner that’s both satisfying and delicious. With one pan, basic staples, and 35 minutes from start to finish, you’ll have a complete meal that works for busy weeknights when you need something reliable and filling. It’s the kind of unpretentious, honest cooking that makes weeknight dinners manageable.