Name: Cheesy Ground Beef and Potatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 1 lb ground beef; 1 tablespoon olive oil; 1 medium onion, chopped; 2 cloves garlic, minced; 3 medium potatoes, peeled and diced; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 teaspoon paprika; 1/2 teaspoon dried oregano; 1 cup shredded cheddar cheese; 1/2 cup beef broth; 1 tablespoon fresh parsley, chopped

Why You’ll Love This Recipe

I love how effortless this recipe is to prepare—just one pan, no complicated techniques, and minimal cleanup. The rich combination of seasoned beef, fluffy potatoes, and cheddar cheese creates layers of flavor in every bite. It’s easy to adapt, kid-friendly, and makes delicious leftovers that I enjoy reheated the next day. Plus, I can switch up the herbs, cheese, or veggies depending on what’s in the fridge. It’s my go-to when I want something comforting but fuss-free.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 lb ground beef
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
3 medium potatoes, peeled and diced
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon paprika
1/2 teaspoon dried oregano
1 cup shredded cheddar cheese
1/2 cup beef broth
1 tablespoon fresh parsley, chopped

directions

I heat the olive oil in a large skillet over medium heat. Then I add the ground beef and cook it until browned, breaking it up as it cooks.
I toss in the chopped onion and minced garlic next, cooking for another 3–4 minutes until the onion is soft and fragrant.
After that, I stir in the diced potatoes and season everything with salt, pepper, paprika, and oregano.
I pour in the beef broth, cover the skillet, and let it simmer on low for 20–25 minutes until the potatoes are fork-tender and most of the liquid is absorbed.
Then I sprinkle the cheddar cheese over the top, cover it again, and cook for 2–3 more minutes until the cheese melts beautifully.
Just before serving, I garnish the dish with chopped parsley for a fresh finish.

Servings and timing

This recipe makes 4 hearty servings. It takes about 10 minutes to prep and 30 minutes to cook, for a total time of 40 minutes. Each serving comes in around 350 kcal, making it a filling but balanced choice for dinner.

Variations

I like switching it up sometimes depending on what I have or what I’m in the mood for. Here are a few variations I’ve tried:

Add veggies: I sometimes mix in diced bell peppers, peas, or corn for added texture and color.
Spice it up: A dash of cayenne or some chopped jalapeños gives it a nice kick.
Cheese swap: I’ve used Monterey Jack, mozzarella, or even pepper jack for a different cheesy vibe.
Ground meat alternatives: This works great with ground turkey or chicken if I want something leaner.
Creamy twist: Stirring in a bit of sour cream or cream cheese before adding the cheddar makes it extra creamy and rich.

storage/reheating

If I have leftovers, I store them in an airtight container in the fridge for up to 3 days. To reheat, I use the microwave in 30-second intervals until it’s heated through, or I warm it in a skillet over low heat with a splash of broth or water to loosen things up. It reheats beautifully and the flavors get even better the next day.

FAQs

How do I know when the potatoes are fully cooked?

I test them by piercing a piece with a fork. If it slides in easily, they’re done. If there’s resistance, I let them cook a bit longer covered.

Can I make this recipe ahead of time?

Yes, I sometimes prep the entire dish earlier in the day, let it cool, and then reheat it on the stove before serving. It also freezes well in portions for up to 2 months.

What type of potatoes work best?

I prefer Yukon Golds or russet potatoes for this recipe. They hold their shape well while becoming tender and creamy as they cook.

Can I bake this in the oven instead?

Definitely. I sometimes transfer everything to a casserole dish after browning the beef and sautéing the veggies, then bake at 375°F (190°C) for about 30 minutes before adding the cheese.

How can I make this dish lower in carbs?

To reduce the carbs, I substitute the potatoes with cauliflower florets. They still absorb flavor well and keep the dish hearty without the starch.

Conclusion

This cheesy ground beef and potatoes recipe is the kind of meal I never get tired of. It’s hearty, satisfying, and endlessly adaptable depending on what I’m craving or what’s in the pantry. Whether I’m feeding a crowd or just need something quick and cozy for dinner, this dish always delivers. It’s become one of my reliable weeknight staples—and I bet it’ll become one of yours too.