Ground beef and potatoes skillet is an easy weeknight dinner made with ground beef, diced potatoes, onion, garlic, and simple seasonings. This budget-friendly one-skillet meal is hearty, flavorful, and made with affordable ingredients you probably already have on hand.
What's great about this recipe
- Easy weeknight dinner - This one-skillet meal comes together in about 45 to 50 minutes, including prep time, making it a great choice for busy weeknights.
- Budget-friendly - Ground beef, potatoes, and a handful of simple ingredients turn into a hearty meal without stretching the grocery budget.
- Perfect for last-minute meals - When you need dinner without a trip to the grocery store, this recipe is an easy go-to.
- Great for meal prep - The leftovers reheat well, making this recipe a great choice for easy lunches or quick dinners later in the week.
Ingredients you'll need
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Oil - We use olive oil, but your favorite cooking oil will work.
Ground beef - Good options include sirloin, chuck, or round ground beef. I buy what's on sale and use what I have on hand.
Produce - From the produce section you'll need an onion (yellow or white), garlic, and russet potatoes. Russet potatoes work well because they become tender while holding their shape.
Spices and condiments - Salt, black pepper, and Worcestershire sauce season this dish simply. Find Worcestershire sauce in the condiment aisle at the grocery store or online.
Pantry - Tomato paste adds rich flavor and color. Beef broth creates a light sauce for the potatoes to cook in and adds even more savory beef flavor.
Garnish - Fresh parsley, green onions, chives, or cilantro all make good choices.
📖 See the recipe card for quantities and preparation.
How to make ground beef and potatoes skillet
Heat the oil in a large, deep nonstick skillet or sauté pan over medium-high heat until hot but not smoking. A nonstick skillet works best for this recipe because it helps prevent the potatoes from sticking as they cook.
- Add the ground beef and sprinkle with the salt and black pepper. Stir well, then arrange it in an even layer. Cook for 3 minutes.
- Stir and continue cooking for 2 minutes, or until browned, while breaking up any large pieces with a wooden spoon or spatula. (See Cook's Notes and Tips 1.)
- Add the onion to the ground beef and stir to combine. Cook for 3 minutes, stirring often.
- Add the garlic and tomato paste. Stir well to combine and cook for 1 to 2 minutes.
- Add the potatoes, beef broth, and Worcestershire sauce to the skillet and stir well. When the liquid starts to simmer, cover the pan and lower the heat to medium-low.
- Cook gently for 20 to 25 minutes, or until the potatoes are tender. A fork or knife should slide in and out without resistance. Stir occasionally to make sure the potatoes don't stick to the bottom of the skillet.
Taste and add salt if needed. As a reference, we added an additional ¼ teaspoon to ours. Serve and garnish with chopped fresh parsley, cilantro, chives, or green onions, if desired.
Recipe tips and notes
- Drain the excess grease if needed. Depending on the fat content of the ground beef, you may want to drain some or all of it. Take the skillet off the heat, move the beef to one side, and tilt the pan slightly so the grease pools on the other side. Use a large spoon to scoop it out, then return the skillet to the heat and continue with the recipe.
- Cut the potatoes into similar-sized pieces. This helps them cook evenly so some don't become mushy while others are still firm.
- Stir gently once the potatoes start to soften. This helps keep them from breaking apart.
- Keep the heat at medium-low after covering the skillet. Cooking the potatoes gently gives them time to become tender without the broth cooking away too quickly.
- For less sauce, uncover the skillet for a few minutes near the end of the cooking time and let some of the pan juices reduce. Stir occasionally.
Serving suggestions
Serve this ground beef and potatoes skillet with Texas toast to soak up the sauce. For a lighter meal, pair it with a simple green salad tossed with our creamy French dressing. If you'd like to add a vegetable side, roasted broccoli and bacon green beans both go great with this hearty skillet dinner.
Storing and reheating
Store leftovers in an airtight container in the refrigerator for 3 to 4 days. This recipe reheats well, making it a great option for meal prep, easy lunches, or quick dinners throughout the week.
To freeze, place the cooled leftovers in a freezer-safe container and freeze for up to 3 months for the best quality. Thaw overnight in the refrigerator before reheating.
Reheat leftovers in a nonstick skillet over medium-low heat, stirring occasionally, until heated through. You can also reheat them in the microwave. Keep in mind that the potatoes may soften slightly after freezing and reheating.
According to USDA recommendations, do not leave cooked food out for longer than 2 hours, or for more than 1 hour if the temperature is above 90°F. Reheat leftovers to an internal temperature of at least 165°F. For more information on food storage and food safety guidelines, visit the U.S. Department of Agriculture and FoodSafety.gov.
If you enjoyed this ground beef and potatoes skillet, try our ground beef and mushrooms for another hearty one-pan dinner made with simple ingredients. For a takeout-style meal, our ground beef bowls feature an Asian-inspired ground beef mixture served with rice and broccoli. Or, if you're in the mood for another comfort food favorite, ground beef stroganoff never disappoints.
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📖 Recipe
Ground Beef and Potatoes Skillet
Ingredients
- 1 tablespoon Olive Oil or your favorite cooking oil
- 1 pound Ground Beef use sirloin, chuck, or round
- 1½ teaspoon Salt we use kosher salt
- ¼ teaspoon Black Pepper
- 1 Small Onion finely diced
- 3-4 Garlic Cloves minced
- 1 tablespoon Tomato Paste
- ½ tablespoon Worcestershire Sauce
- 1 pound Russet Potato peeled and cut into roughly ½ inch cubes (red or yellow potatoes can be substituted if necessary)
- ½ cup Beef Broth
- 1 tablespoon Chopped Parsley for garnish optional (green onions, chives, and cilantro will also make good garnish options)
Instructions
- Heat the oil in a large, deep nonstick skillet or sauté pan over medium-high heat until hot but not smoking. I use a nonstick skillet for this recipe because it gives the best results and helps prevent the potatoes from sticking as they cook.
- Add the ground beef and sprinkle with the salt and black pepper. Stir well to combine, then arrange the meat in an even layer. Cook for 3 minutes without disturbing.
- Stir the ground beef and continue cooking for 2 minutes, or until browned, while breaking up any large pieces with a wooden spoon or spatula. (See Notes 1.)
- Add the onions to the ground beef and stir to combine. Cook for 3 minutes, stirring often.
- Next, add the garlic and tomato paste. Stir well to combine and cook for 1 to 2 minutes.
- Add the potatoes, beef broth, and Worcestershire sauce to the skillet and stir well. When the liquid starts to simmer, cover the pan and lower the heat to medium-low.
- Cook for 20 to 25 minutes, or until the potatoes are tender. A fork or knife should slide in and out without resistance. Stir occasionally to make sure the potatoes don't stick to the bottom of the skillet.
- Taste the beef and potatoes and add salt if needed. As a reference, we added ¼ teaspoon to ours. Serve and garnish with chopped fresh parsley, cilantro, chives, or green onions, if desired.
Notes
- Depending on the fat content of the ground beef you may want to drain some or all of it. An easy way to do this is to take the pan off the heat, arrange the beef on one side and tip it slightly so that the oil pools opposite the meat. Use a large spoon to scoop out the excess oil. Level the skillet and continue with the recipe.
- Stir gently when the potatoes start to soften so they do not break apart.
- If you'd like less sauce in the potatoes and ground beef skillet uncover the pan for a few minutes and let some of the pan juices cook out. Stir occasionally.
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Nutrition
The nutritional information above is computer generated and is only an estimate. There is no guarantee that it is accurate. This data is provided as a courtesy for informational purposes only.
Ari
This was sooo yummy and scrumptious!! I added Goya Sazondar Total seasoning (the green lid) to ground turkey and potatoes. Thank you for sharing this easy and delicious recipe!
Greg Divine
Absolutely loved this Recipe!!! Thank you so very much for sharing this recipe with us . I’m pondering adding some corn to it next time. What are your thoughts? I’ve made several of your recipes and they have all been yummy! Already added it to my Favorites!
Elizabeth Rodriguez
Hi Greg,
Thank you so much for the kind words—I’m really glad you enjoyed the recipe! Adding corn sounds like a great idea. I think the sweetness will go nicely with the beef and potatoes. Whether you're using frozen, canned (rinsed and drained), or fresh, I’d suggest adding it just a few minutes before the potatoes are done.