Ground beef and potatoes come together in one skillet here with a tangy mustard and tomato sauce instead of the cream or canned soup base you’ll find in most versions. The potatoes get golden and tender, the ground beef is seasoned with smoked paprika and cumin, and melted cheddar ties it all together in under 30 minutes. It’s the kind of weeknight dinner I make when I want something hearty on the table without pulling out more than one pan.
One Pan, No Excuses
I started making this one-pan dinner the way I do most weeknight dinners, by looking at what was already in the fridge. I had ground beef, potatoes, and a red bell pepper that needed to be used, and I didn’t want to turn on the oven.
What surprised me the first time I made it was the sauce. Instead of reaching for cream or a can of soup, I stirred in tomato sauce and a couple of teaspoons of yellow mustard, and it gave the whole skillet a tangy, almost cheeseburger like flavor that my husband Pierre asks for by name now.
What makes this version different from a lot of ground beef and potatoes recipes is that nothing goes into the oven and nothing comes from a can of condensed soup. The potatoes are par cooked first so they hold their shape, the beef gets properly browned and seasoned, and everything finishes together in the same skillet with melted cheese stirred through at the end.
This is a good one for busy weeknights, but I’ve also brought it to a casual potluck and doubled the recipe without any trouble. If I’m feeding a bigger crowd, I like to serve this easy ground beef dinner alongside my fluffy rice so there’s something to soak up the extra sauce, or with a simple Arugula Salad on the side to lighten up the plate.
Key Ingredients:
All ingredients and their amounts are listed in the recipe card at the bottom of this post.
Potatoes: I cut these into small, even ½ inch cubes so they cook at the same rate as the ground beef instead of needing extra time in the skillet. I’ve tested this with Yukon Golds and with plain white potatoes, and both work well. Yukon Golds hold their shape a little better and have a slightly creamier bite once they’re tender, but if Russets are what you have, they’ll work too.
Pro Tip: cut the potatoes into pieces that are as uniform as possible. Uneven pieces mean some cubes are mushy while others are still firm by the time the skillet is done.
Lean Ground Beef: I use lean ground beef here because the potatoes are already cooked in olive oil, and a fattier beef leaves the skillet greasy instead of glossy. If you only have regular ground beef on hand, that’s fine too, just drain off the extra fat after browning so the sauce doesn’t turn oily.
Yellow Mustard: This is the ingredient that surprises people. I add two teaspoons for a subtle tang, but I’ve made this with a full tablespoon when I wanted the cheeseburger flavor to come through more, and it works either way. It’s a small amount, but it’s what keeps the sauce from tasting like a plain tomato beef skillet.
Tomato Sauce: I use plain tomato sauce, not pasta sauce, since pasta sauce usually has added herbs and sugar that change the flavor of the dish. Half a cup is enough to coat everything without turning this into a saucy, stew like meal. I want the potatoes and beef to stay the focus, with just enough sauce clinging to every bite.
Shredded Cheese: I keep this flexible, anywhere from ½ cup for a lighter finish to a full cup if I want the skillet to be really cheesy. Sharp cheddar is my go to because it holds its flavor even after melting into the beef and potatoes, but a Mexican blend or Monterey Jack works well too if that’s what’s in the fridge.
How to make Ground Beef and Potatoes
Before you start, have a large skillet ready. I use a 12 inch cast iron or heavy bottomed skillet so the potatoes get some color instead of steaming.
1. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Give the oil a minute to heat through before adding the potatoes so they start browning right away instead of soaking up cold oil. Add the diced potatoes and cook, stirring occasionally, for 5 to 7 minutes. They won’t be fully cooked yet, and that’s the point.
Pro tip: I remove the from the skillet after 5-7 minutes, so they don’t overcook while the beef browns. If you leave them in the pan through the whole recipe, they turn mushy by the time everything comes together.
2. In the same skillet, add the ground beef and cook for 5 to 6 minutes, breaking it apart with a spatula, until no longer pink. Drain excess fat if needed. I don’t wipe out the skillet first. Those browned bits left behind from the potatoes add flavor to the beef as it cooks.
3. Add the diced onion, garlic, and red bell pepper to the beef. Cook for 3 to 4 minutes, until softened and fragrant. I add these once the beef is already browned rather than at the start, since raw beef releases liquid that would steam the vegetables instead of letting them soften properly.
4. Season well and cook for 1 minute to bloom the spices. This step matters more than it looks. Cooking the spices briefly in the fat left in the pan wakes up their flavor before the sauce goes in. Add the mustard and tomato sauce, stirring well to coat everything. You’ll see the mixture turn from a dry, seasoned beef into something glossy and cohesive here. This is also the point where you’ll know if it needs more tang, so taste and add a little extra mustard if you like.
5. Return the cooked potatoes to the skillet and stir to combine. Cook for another 5 minutes to let the flavors meld and finish cooking the potatoes through. A fork should slide into a potato cube with almost no resistance when this step is done. Sprinkle the cheese over the top, cover with a lid, and let it sit off heat for a couple of minutes until melted. Finish with chopped parsley right before serving.
Recipe Tip
Taste the sauce before adding the potatoes back in. This is your last chance to adjust. If you want more tang, add another teaspoon of mustard. If you want more heat, this is when to add extra chili flakes.
Use a wide skillet, not a deep pot. A wide surface lets the potatoes actually brown instead of steaming in their own liquid, which changes the texture significantly.
Double the recipe for a crowd. I’ve made this in a large Dutch oven for a bigger group, and it holds up well as a make ahead side dish for a casual gathering.
Ground Beef and Potatoes
Ingredients
- 2 tablespoons olive oil
- 1 pound potatoes cut into ½-inch cubes
- 1 pound lean ground beef
- ½ cup onion diced
- 3 garlic cloves minced
- 1 red bell pepper diced
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 tablespoon Worcestershire sauce
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon smoked paprika
- Pinch of chili flakes optional, for heat
- 2 teaspoons yellow mustard or up to 1 tablespoon if you like it tangy
- ½ cup tomato sauce
- ½ cup shredded cheese depending on how cheesy you like it
- fresh parsley chopped, for garnish
Instructions
- Heat 2 tablespoons of olive oil in a large skillet over medium heat.
- Add the diced potatoes and cook, stirring occasionally, for 5–7 minutes. They won’t be fully cooked yet, but they will finish cooking later. Remove from the skillet and set aside.
- In the same skillet, add the ground beef and cook for 5–6 minutes, breaking it apart with a spatula or meat chopper, until no longer pink. Drain excess fat if necessary.
- Add the diced onion, garlic, and red bell pepper to the beef. Cook for 3–4 minutes, until softened and fragrant.
- Stir in the salt, black pepper, Worcestershire sauce, cumin, oregano, smoked paprika, and chili flakes. Cook for 1 minute to bloom the spices. Add the mustard and tomato sauce, stirring well to coat everything.
- Return the cooked potatoes to the skillet and stir to combine. Cook for another 5 minutes to let the flavors meld.
- Sprinkle the shredded cheese over the top, then cover the skillet for 2–3 minutes until the cheese melts. Remove from the heat, garnish with fresh parsley, and serve warm.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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