Hearty Ground Beef and Potatoes

I grew up on dinners like this: a sizzling skillet of ground beef and tender potatoes that felt like a warm hug after a long day. Hearty Ground Beef and Potatoes is a simple, no-fuss one-pan meal that stretches a grocery budget, feeds hungry families, and tastes like comfort. It’s the kind of dish you make on weeknights, for casual Sunday suppers, or anytime you want something filling without a lot of fuss. For a quick, cool side that brightens the plate, I sometimes serve it alongside a chilled cottage cheese salad—try these cottage cheese and jello combos for inspiration.

Why you’ll love this dish

This recipe checks many boxes: it’s fast to cook, uses low-cost pantry staples, and is widely kid-approved. Browning the beef builds savory flavor while the diced russets absorb the seasonings and become fork-tender. Because it’s a one-skillet meal, cleanup is minimal. Make it when you want something satisfying that also reheats well for next-day lunches.

“A cozy, stick-to-your-ribs skillet — ready in under an hour and always disappears.” — my family’s Sunday-night verdict

The cooking process explained

Before you reach for ingredients, here’s the short roadmap: you’ll sweat onions and garlic, brown the beef, season and stir in tomato paste, then add the potatoes and liquid. Cover and simmer until the potatoes are tender and the flavors meld. Total active stove time is about 20–30 minutes, with a simmer of roughly 30 minutes to soften the potatoes completely.

What you’ll need

• 2 lbs Ground beef
• 2 cloves Garlic, minced
• 1 Onion, small, finely chopped
• 1/2 tsp Oregano, dried
• 1 Parsley, fresh, chopped for garnish
• 2 tbsp Tomato paste
• 1/4 tsp Black pepper
• 1/2 tsp Paprika
• 1/2 tsp Salt (adjust to taste)
• 2 tbsp Olive oil
• 1/2 cup Beef broth or water (broth gives more depth)
• 3 Medium russet potatoes, peeled and diced into 1 inch cubes

Notes and swaps: If you want a lighter option, substitute part of the ground beef with lean turkey. For a deeper tomato note, replace half the tomato paste with a tablespoon of crushed tomatoes. If you need a dairy-style side, check popular cottage cheese brands to pair with this dish.

How to prepare it

1. Warm the olive oil in a large skillet set over medium-high heat.
2. Add the chopped onion and minced garlic; sauté until the onion is translucent and fragrant, about 3–4 minutes.
3. Add the ground beef to the skillet and break it up with a spatula. Cook until browned and no longer pink. Drain excess fat if the pan looks very oily.
4. Stir in the tomato paste, dried oregano, black pepper, paprika, and salt. Cook, stirring, for 1–2 minutes to toast the spices and deepen the flavor.
5. Add the diced potatoes and pour in the beef broth or water. Stir to combine, making sure the potatoes are coated and the liquid reaches the bottom of the pan.
6. Reduce heat to low, cover the skillet, and let the mixture simmer gently for about 30 minutes, or until the potatoes are tender when pierced with a fork. Check once or twice and stir gently so nothing sticks. Add a splash more liquid if the pan looks dry.
7. Taste and adjust seasoning. Scatter chopped fresh parsley over the top before serving.

Best ways to enjoy it

Serve this skillet on its own for a rustic plate, or dress it up with simple add-ons: a green salad with lemon vinaigrette, steamed green beans, or a crisp slaw. Spoon onto warmed plates and garnish with extra parsley and a squeeze of lemon for brightness. Leftovers are delicious spooned over rice or tucked into warmed flatbreads with a smear of yogurt and crunchy pickles.

Storage and reheating tips

Cool leftovers to room temperature within two hours, then refrigerate in an airtight container for up to 3–4 days. To reheat, warm gently on the stovetop over low heat with a splash of water or broth to revive the potatoes, or microwave in 1-minute bursts, stirring between intervals. For longer storage, freeze in meal-sized portions for up to 3 months; thaw overnight in the fridge before reheating.

Food safety note: always reheat until the center reaches steaming hot (165°F / 74°C) and never refreeze previously frozen leftovers that have been thawed in the fridge more than once.

Helpful cooking tips

• Cut potatoes into uniform 1-inch cubes so they cook evenly.
• Brown the meat without crowding the pan—if you have to, work in batches. Good browning equals more flavor.
• Toast the tomato paste briefly with the spices; it removes any raw paste taste and deepens the color.
• If you want crispier potato edges, remove the lid for the last 5–10 minutes and increase heat slightly, stirring occasionally.
• Taste before serving and adjust salt last, especially if using salted broth.

Creative twists

• Spice it up: add 1/4–1/2 tsp crushed red pepper or a diced jalapeño with the onions.
• Veg boost: toss in a cup of chopped carrots or bell pepper with the potatoes for added color and nutrition.
• Cheesy finish: sprinkle grated cheese over the skillet at the end and cover briefly to melt.
• Herb swap: use thyme or rosemary instead of oregano for a different aromatic profile.
• Make it a bake: transfer the cooked skillet to a baking dish, top with breadcrumbs or mashed potatoes, and bake at 400°F (200°C) for a crisp finish.

Common questions

Q: How long does this take from start to table?
A: Active prep and cook time is roughly 30–40 minutes, with a simmer of about 30 minutes for tender potatoes. Total time is around 45–60 minutes depending on potato size and how long you simmer.

Q: Can I use other potatoes?
A: Yes. Yukon golds will hold shape better and have a creamier texture; red potatoes work too. Adjust simmer time slightly for different varieties.

Q: Is this freezer-friendly?
A: Yes. Cool completely, portion into airtight containers, and freeze up to 3 months. Thaw overnight in the fridge before reheating.

Q: How do I keep the dish from getting dry when reheating?
A: Add a splash of broth or water while reheating and warm over low heat, stirring to redistribute moisture.

Q: Can I make this in a slow cooker?
A: You can. Brown the meat and sauté the aromatics first, then transfer to the slow cooker with the remaining ingredients and cook on low for 4–6 hours, checking potato tenderness.

Conclusion

If you want another reliable skillet dinner to save to your recipe rotation, this version of Ground Beef and Potatoes is a solid choice for busy nights. For a similar comfort-food take with the same satisfying flavors, see this detailed Ground Beef and Potatoes guide for extra inspiration and technique notes.

Hearty Ground Beef and Potatoes

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• Author: amir_hassan
• Total Time: 45
• Yield: 4 servings
• Diet: None

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Description

A simple, one-pan meal of ground beef and tender potatoes, perfect for weeknights or casual suppers.

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Ingredients

• 2 lbs Ground beef
• 2 cloves Garlic, minced
• 1 Onion, small, finely chopped
• 1/2 tsp Oregano, dried
• 1/4 tsp Black pepper
• 1/2 tsp Paprika
• 1/2 tsp Salt (adjust to taste)
• 2 tbsp Olive oil
• 2 tbsp Tomato paste
• 1/2 cup Beef broth or water (broth gives more depth)
• 3 Medium russet potatoes, peeled and diced into 1 inch cubes
• 1 Parsley, fresh, chopped for garnish

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Instructions

1. Warm the olive oil in a large skillet set over medium-high heat.
2. Add the chopped onion and minced garlic; sauté until the onion is translucent, about 3–4 minutes.
3. Add the ground beef and cook until browned; drain excess fat.
4. Stir in the tomato paste, oregano, black pepper, paprika, and salt; cook for 1–2 minutes.
5. Add the diced potatoes and pour in the beef broth or water; stir to combine.
6. Reduce heat to low, cover, and simmer for about 30 minutes, or until the potatoes are tender.
7. Adjust seasoning and garnish with chopped parsley before serving.

Notes

For a lighter option, substitute part of the ground beef with lean turkey. For a deeper tomato flavor, replace half the tomato paste with crushed tomatoes.

• Prep Time: 15
• Cook Time: 30
• Category: Main Course
• Method: Stovetop
• Cuisine: American