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Overhead view of ground beef and potatoes cooked in a cast-iron skillet.
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Ground Beef and Potatoes

A hearty ground beef and potatoes skillet made with a tangy mustard tomato sauce, no cream and no canned soup, finished with melted cheddar and ready in about 30 minutes.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: dinner, Main Course
Cuisine: American
Diet: Gluten Free
Keyword: garlic, ground beef, ground beef and potatoes, onions, potato, tomato sauce
Servings: 4
Author: Olivia Ribas

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.
    Overhead view of diced raw potatoes in a cast-iron skillet, ready for cooking.
  • 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.
    Overhead view of cooked ground beef in a cast-iron skillet, ready to be mixed with vegetables or potatoes.
  • Add the diced onion, garlic, and red bell pepper to the beef. Cook for 3–4 minutes, until softened and fragrant.
    Overhead view of cooked ground beef and vegetables in a cast-iron skillet.
  • 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.
    Overhead view of cooked ground beef and vegetables in a cast-iron skillet.
  • Return the cooked potatoes to the skillet and stir to combine. Cook for another 5 minutes to let the flavors meld.
    A skillet filled with Ground Beef and Potatoes, diced red bell peppers, all mixed together with a spatula for a hearty, flavorful meal.
  • 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.
    A black skillet filled with a savory Ground Beef and Potatoes mixture, combined with diced red bell peppers and melted cheese, sits invitingly on a light-colored surface.

Notes

To store: You can tightly wrap the ground beef and potatoes, once cooled, and store it in the fridge for up to 3 days.
To reheat: Reheat in the oven until warmed through. You can also reheat it in the microwave.
To freeze: Tightly wrap and freeze for up to 3 months.

Nutrition

Serving: 1/4 | Calories: 374kcal | Carbohydrates: 30g | Protein: 23g | Fat: 16g | Cholesterol: 58mg | Sodium: 514mg | Potassium: 887mg | Fiber: 6g | Sugar: 10g | Calcium: 6mg | Iron: 26mg