Can I prepare ground beef and potatoes skillet ahead of time?

Yes, you can prepare most of the dish in advance. Cook the ground beef and potatoes fully, but hold off on adding any cheese toppings. Store the skillet covered in the refrigerator. When ready to serve, gently reheat on the stovetop, then add cheese and melt it under the broiler or in the skillet. This method keeps the dish fresh and flavors intact.

What’s the best way to avoid greasy ground beef in this recipe?

After browning the ground beef, drain off excess fat, leaving about one tablespoon to maintain some flavor. This prevents the dish from becoming too oily while still keeping the beef moist. Using lean ground beef (85% lean or higher) also helps reduce grease.

Can I substitute sweet potatoes or other vegetables in the skillet?

Yes, sweet potatoes are a popular alternative but may require a longer cooking time. Cut them into evenly sized pieces to ensure they cook through. You can also swap corn for peas or add vegetables like bell peppers or carrots depending on your taste preferences.

How can I make the sauce thicker and creamier?

To thicken the sauce, stir in a small amount of heavy cream, half and half, or make a slurry by mixing cornstarch with milk before adding it to the skillet. Another option is to blend in cream cheese or a creamy soup. Cook until the sauce reaches your desired consistency.

How long will leftovers keep, and what’s the best way to store them?

Store leftover ground beef and potatoes skillet in an airtight container in the refrigerator for up to four days. Let the dish cool completely before sealing. For longer storage, you can freeze leftovers for up to three months. Thaw overnight in the fridge and reheat thoroughly before serving.

Ground Beef and Potatoes Skillet with Shrimp Recipe

Ingredients

Scale

1 tablespoon olive oil used for sautéing to prevent sticking and add richness

1 pound ground beef provides the main protein and savory flavor base

1 yellow onion, chopped adds sweetness and depth to the dish

3 cloves garlic, minced enhances flavor with aromatic savoriness

2 tablespoons tomato paste adds umami and richness

2 tablespoons Worcestershire sauce contributes tang and complexity

3 cups diced Yukon Gold potatoes provides hearty texture and buttery flavor

3 carrots, diced adds sweetness and extra nutrients

3 ears corn cut from the cob adds natural sweetness and texture

1 1/2 cups low sodium beef broth used to cook potatoes and create a flavorful base

Salt and pepper to taste

1 cup shredded cheese creamy, melty topping for richness

1/2 teaspoon smoked paprika add depth and heat

1/4 teaspoon dried thyme add depth and heat

Optional garnishes: sliced jalapeños

Optional garnishes: diced green onions

Optional garnishes: sour cream

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Instructions

First Step: Prepare Ingredients: Dice potatoes uniformly into 1/4 to 1/2-inch cubes for even cooking. Chop the onion finely and mince the garlic cloves. Prepare optional vegetables like carrots, corn, peas, or green beans by cleaning and dicing as needed to keep all ingredients ready for cooking.

Second Step: Brown the Ground Beef and Onions: Heat olive oil in a large ovenproof skillet over medium heat. Add ground beef and chopped onions, cooking until beef browns thoroughly and onions soften, about 6-8 minutes. Season with salt and pepper during cooking. Drain excess fat, leaving about 1 tablespoon to retain flavor without greasiness.

Third Step: Add Flavorings: Stir in minced garlic, tomato paste, Worcestershire sauce, and optional seasonings like smoked paprika, thyme, cumin, chili powder, or red pepper flakes. Cook for 1-2 minutes until fragrant, ensuring the flavors meld well with the beef.

Fourth Step: Cook Vegetables: Add diced potatoes, carrots, and corn to the skillet and stir to combine. Cook for around 3 minutes, stirring occasionally, to begin softening the vegetables.

Fifth Step: Add Broth and Simmer: Pour low sodium beef broth slowly into the skillet, scraping the browned bits from the bottom to incorporate all flavors. Bring to a gentle boil, cover, and reduce heat to medium-low. Simmer for 8-10 minutes, stirring occasionally, until the vegetables are tender. If potatoes remain firm, add extra broth or water as needed and continue to simmer until done.

Final Step: Finish and Serve: Remove the lid and cook uncovered to let most liquid evaporate for 2-3 minutes, stirring now and then. Sprinkle shredded cheese evenly over the top and place skillet under the broiler for 2-3 minutes until cheese melts and bubbles golden brown. Alternatively, cover skillet to melt cheese with residual heat. Garnish with jalapeños, green onions, or sour cream to taste. Serve warm.

Notes

🥔 Use Yukon Gold potatoes for a buttery texture that holds shape well.
🔪 Cut potatoes and carrots into small, evenly sized cubes for consistent cooking.
🧀 Swap cheese types based on preference for varied flavors.

Author: Camille Hayes
Prep Time: 15 minutes
None: 0 minutes
Cook Time: 30-35 minutes
Category: Main Course
Method: Skillet
Cuisine: American

Nutrition

Serving Size: Approximately 300 g
Calories: 350-400 kcal
Sugar: 2-5 g
Sodium: 560-680 mg
Fat: 10-21 g
Saturated Fat: 5-8 g
Unsaturated Fat: Varies
Trans Fat: 0 g
Carbohydrates: 25-30 g
Fiber: 2-4 g
Protein: 20-23 g
Cholesterol: 65 mg