I keep a handful of beef recipes in my back pocket for busy nights when I don’t have much time to cook, and this ground beef and potatoes recipe is a particular favorite for my entire family. It comes together in one skillet in just 35 minutes with familiar, budget-friendly ingredients: tender potatoes, lean ground beef, spinach, and cheddar cheese. I drizzle it with my faux “top the tater” sauce, which adds a cool, creamy, tangy finish that pairs perfectly with the savory beef and potatoes.
Recipe Highlights
One-skillet prep: Everything cooks in the same skillet, which keeps both prep and cleanup simple.
Affordable ingredients: Like many of my ground beef recipes, such as goulash or ground beef stroganoff, this dish comes together with familiar, budget-friendly staples that make this a practical family dinner.
Protein, veggies, and carbs: With beef, potatoes, and spinach all in one dish, this recipe provides a satisfying combination of protein, vegetables, and carbohydrates, making for a complete meal all on its own.
Hearty and simple: This recipe is reminiscent of shepherd’s pie or cottage pie, but even easier and more economical to make. It’s always a good option for family dinners, hosting, or meal prep.
Great for leftovers: The flavors get even better after they’ve had time to meld, and leftovers reheat well for an easy lunch or dinner the next day.
Ingredients And Substitutions
This ground beef and potatoes recipe comes together with easy-to-find items. Here are a few of my notes about the key ingredients:
- Yukon gold potatoes: I like Yukon golds because they have a naturally buttery flavor and hold their shape well as they cook. Dice them into roughly ½-inch pieces so they cook evenly and quickly. If meal prepping, I dice up extras to make crockpot hamburger soup, too.
- Ground beef: I use 93/7 lean ground beef, which adds plenty of protein and savory flavor without making the skillet overly greasy.
- Onion and garlic: These aromatics create a flavorful base for the beef and potatoes.
- Tomato paste: This adds concentrated tomato flavor and a little richness without making the skillet saucy.
- Worcestershire sauce: This adds savory, umami flavor, giving the dish lots of depth. Coconut aminos can be substituted if needed.
- Dijon mustard: A small amount adds tanginess and helps balance the richness of the beef and cheese.
- Fresh spinach: I stir chopped spinach into the skillet for extra color and veggies. I also sometimes include other vegetables, such as diced zucchini, green bell peppers, or carrots, depending on what I have on hand.
- Cheddar cheese: I use sharp cheddar cheese, though mild cheddar cheese also tastes great. I prefer to shred my own cheese for the best texture. Pre-shredded cheese doesn’t melt as easily.
- Faux top the tater sauce: This optional sour cream and chive topping adds a cool, creamy contrast to the warm, savory skillet. I highly recommend adding it.
Find the ingredient list with exact measurements in the recipe card below.
How To Make This One-Skillet Dinner
A true one-pan dinner, this ground beef and potato casserole skillet is simple to prepare. Here’s a look at how it comes together:
- Cook the potatoes: To begin, I heat oil in a large skillet over medium-high heat. Once hot, I add my potatoes and season them with a pinch of salt. Then, I let the potatoes cook until they are starting to brown and beginning to soften, stirring frequently. The potatoes won’t be fully cooked at this point; it just ensures they become tender.
- Cook the beef: Next, I push the potatoes to one side of the pan and add the beef, onion, garlic, salt, smoked paprika, and freshly ground black pepper. I let the mixture cook, breaking the beef into pieces, until it’s fully browned. Then, I stir the meat mixture in with the potatoes. As long as the beef is fully cooked, it’s completely fine to cook it in the same pan as the potatoes.
- Combine ingredients: Add the remaining ingredients except the cheese, and stir to mix. Then, I lower the heat, cover the skillet, and cook until the potatoes are tender and the spinach is wilted.
- Add the cheese: To finish, I sprinkle the shredded cheese evenly over the dish, cover it again, and reduce the heat further, letting the skillet cook until the cheese is melted.
- Rest and serve: Once cooked, I remove the skillet from the heat and let it rest. This helps everything finish cooking and allows the sauce to thicken. Then, I garnish with fresh parsley or chives and add the topping, if I’m using it that day.
For serving size and the complete directions and ingredient amounts, scroll down to the recipe card below. All of our recipes include the nutrition analysis, listing calories (kcals), protein, carbohydrates/carb, fiber, sugar, sodium, cholesterol, and more per serving.
Cut The Potatoes Into Small, Even Pieces
Because this is a skillet meal, all of the ingredients must cook evenly. Therefore, I recommend cutting the potatoes into even ½-inch pieces so they cook at roughly the same rate and become tender by the time the beef is done.
Larger or uneven pieces can take longer to cook, leaving some potatoes underdone while others become too soft. Keeping the pieces small also creates more surface area for browning, which adds great flavor and texture.
The Optional Sour Cream Topping
I highly recommend serving this skillet with the faux top the tater sauce. It’s inspired by the popular sour cream-based potato topping found throughout the Upper Midwest, and its cool, creamy, tangy flavor pairs perfectly with the savory beef, tender potatoes, and melted cheese.
To make it, I simply stir together sour cream, fresh chives, vinegar, garlic powder, onion powder, and a pinch of kosher salt. It can also be made ahead of time and stored in the refrigerator for up to 4 days, making dinner prep even easier.
What To Serve With This Skillet
Since this skillet already includes protein, carbs, and veggies, I usually keep the sides simple. I especially like serving it as a main course with sautéed green beans or roasted green beans. But roasted broccoli, air fryer Brussels sprouts, or a simple green salad all pair well with it.
For toppings, I recommend a generous spoonful of faux top the tater sauce or a drizzle of hot sauce. Then a sprinkle of fresh chives, parsley, or green onions.
Storing And Reheating Leftovers
I think this is one of those recipes that tastes even better the next day after the flavors have had time to meld. Store leftovers in an airtight container in the refrigerator for up to 4 days. I reheat individual portions in the microwave or in a skillet over medium-low heat until warmed through.
Leftovers can also be frozen for longer storage, keeping fresh for 2-3 months. However, the potatoes and spinach may be slightly softer after thawing and reheating. For the best texture, I recommend thawing frozen leftovers overnight in the refrigerator before reheating.
Frequently Asked Questions
Yes. Ground turkey can be used instead of ground beef. I recommend using a variety with some fat, rather than extra-lean ground turkey, for the best flavor and texture.
I recommend coconut aminos as an easy substitute for Worcestershire sauce. It provides a similar savory, slightly sweet flavor that works well with the beef, potatoes, and seasonings.
Yes. This skillet reheats really well, making it a great option for meal prep. I prepare the recipe as directed, then let it cool. Next, I store it in an airtight container in the refrigerator for up to 4 days. I recommend storing the faux top the tater sauce separately and adding it after reheating.
More Easy Ground Beef Dinners
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Ground Beef And Potatoes Recipe
This hearty ground beef and potatoes recipe combines tender potatoes, seasoned ground beef, veggies, and melted cheddar cheese in one skillet. Ready in just 35 minutes, it’s an easy, satisfying dinner for busy weeknights and meal prep.
Ingredients
- 1 ½ tablespoons avocado oil or olive oil
- 1 ½ lbs (24 ounces) Yukon Gold potatoes, diced about ½ inch pieces
- 1 teaspoon fine salt, divided
- 2 lbs lean ground beef (93/7)
- 1 medium yellow onion, finely diced (~1 ½ cups)
- 4 cloves garlic, minced (~2 tablespoons)
- 1 ½ teaspoons smoked paprika
- ¼ teaspoon black pepper
- ¼ cup tomato paste
- 2 tablespoons Worcestershire sauce
- 2 teaspoons Dijon mustard
- 2–3 cups chopped fresh spinach
- 1 cup shredded cheddar cheese
- Chopped fresh chives or parsley (optional for garnish)
For The Faux Top The Tater Sauce (Optional):
- 1 cup sour cream
- 3 tablespoons minced fresh chives (or 1 tablespoon dried chives)
- ½ teaspoon white vinegar
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- Pinch of fine salt
Instructions
- Place a large skillet over medium-high heat. Add the oil. Once oil is hot, add the potatoes and ½ teaspoon salt.
- Cook until potatoes are starting to brown and partially cooked through, 8-9 minutes, stirring every 2-3 minutes. (NOTE: the potatoes won’t be fully cooked at this point).
- Using a wooden spoon, push the potatoes to one side of the skillet. Add the ground beef, onion, garlic, remaining ½ teaspoon salt, smoked paprika, and black pepper.
- Using the wooden spoon, break up the beef and cook until browned through, 7-9 minutes, stirring occasionally. While browning the ground beef, mix in the potatoes.
- Add the tomato paste, Worcestershire, mustard, and spinach. Stir to mix well. Lower the heat to medium, then cover and cook 5 minutes more.
- Remove the lid and top evenly with the cheddar cheese, then cover again. Reduce the heat to low and cook until the cheese is melted, 3-5 minutes. Remove the skillet from the heat and let the dish sit for 5 minutes.
- Garnish with optional fresh parsley or chives. If desired, top with optional Faux Top The Tater sauce and/or hot sauce.
- To make the optional Faux Top The Tater Sauce: In a small bowl, combine the sour cream, chives, vinegar, garlic powder, and onion powder; mix to combine. Taste and season with salt as desired.
- Store leftovers in an airtight container in the refrigerator for up to 4 days or in the freezer for longer storage.
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Notes
Cut the potatoes into even ½-inch pieces to ensure they cook through evenly and become tender by the time the skillet is finished.
May sub coconut aminos for the Worcestershire sauce.
Feel free to add additional vegetables that need to be used up, such as diced zucchini, bell peppers, or carrots.
Faux Top the Tater Sauce: This topping is optional but highly recommended. It can be made ahead and stored in an airtight container in the refrigerator for up to 4 days.
Nutrition Information
- Serving Size: ⅛ of the recipe without sauce
- Calories: 298
- Fat: 12 g
- (Sat Fat: 6 g)
- Sodium: 387 mg
- Carbohydrate: 18 g
- (Fiber: 2 g
- Sugar: 4 g)
- Protein: 29 g
- Cholesterol: 85 mg
Dietary
The photos in this post were taken by Kaitlin of Creating Kaitlin.
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