Cheesy Ground Beef and Potato Skillet (One Pan Dinner)
The most delicious, easy, comforting weeknight dinner? This Cheesy Ground Beef and Potato Skillet combines savory ground beef, tender Yukon Gold potatoes, sweet peppers, and fire-roasted tomatoes, all smothered in melted pepper Jack and sharp cheddar cheese. Your new go to one-pan meal.
Equipment
- 1 skillet
Ingredients
- 1 lb ground beef
- 1 ½ lbs Yukon Gold potatoes quartered into bite size pieces
- 1 each red pepper and cubanelle pepper, diced
- 1 medium yellow onion
- 4 cloves garlic
- 1 15 oz diced tomatoes, fire roasted works best
- 8 oz each of pepper jack and sharp chedder cheese
- 2 cups beef broth gluten-free label provides a gluten free dish
- 1 tbsp olive oil, optional if needed
- 1 dollop sour cream, for topping once served
Seasonings
- 1 tsp each ground cumin, smoked paprika, chili powder
- ½ tsp dried oregano
- ¼ tsp cayenne pepper, optional for heat
- Salt and freshly ground black pepper, to taste
- fresh cilantro, optional
Instructions
- Heat a large skillet over medium-high heat. Add the ground beef and brown for 5–7 minutes, breaking into crumbles. Drain excess grease, leaving about 1 tablespoon in the pan.
- Add the onion, red pepper, and Cubanelle pepper. Cook for 4–5 minutes until softening. Stir in cumin, smoked paprika, chili powder, oregano, salt, and pepper for 30 seconds to toast spices, then add garlic for 30 seconds.
- Stir in the diced tomatoes and potatoes to coat them in the seasoned beef. Pour in the beef broth just to cover the potatoes. Cover the skillet, reduce heat to medium-low, and cook for 20–30 minutes, stirring occasionally, until potatoes are fork-tender. (Add a splash more broth if the pan gets dry.)
- Sprinkle the pepper Jack and cheddar over the skillet. Cover and cook over low heat for 2–3 minutes until melted.
- Remove from heat and finish with a dollop of sour cream on each serving.
