One-Pan Ground Beef & Potatoes

Your New Favorite Weeknight Dinner is Sizzling in Just One Pan!

Hey there, friend! Let’s talk about the universal sigh of relief we all let out at 5:30 PM when we realize dinner doesn’t have to be a complicated, multi-pot ordeal. You know the feeling—the one that usually leads to ordering pizza. Well, I’m here to give you a better, tastier, and frankly, more satisfying option. This One-Pan Ground Beef & Potatoes skillet is my absolute go-to for those “what’s for dinner?!” nights that sneak up on all of us.

Imagine this: tender, golden-brown potatoes, savory ground beef, sweet bell peppers, and onions, all hanging out together in a single skillet, getting to know each other under a blanket of simple, powerful spices. The best part? (Besides the flavor, of course!) You’re only dirtying one pan. ONE. That means more time enjoying your meal and less time glaring at a sink full of dishes.

This isn’t just a recipe; it’s your weeknight superhero. It’s affordable, incredibly flexible, and the kind of hearty, comforting food that has everyone at the table asking for seconds. So, grab your favorite skillet, and let’s make something incredibly delicious, together.

The Dinner That Started It All

This recipe takes me right back to my grandma’s kitchen. Well, more accurately, it takes me back to my first apartment after culinary school, desperately trying to recreate the feeling of my grandma’s kitchen. I was broke, tired from long shifts, and my cooking mojo was at an all-time low. I’d stare into my nearly empty pantry, willing inspiration to strike.

One night, all I had was a lone potato, half an onion, and a package of ground beef that needed to be cooked. I channeled my grandma’s no-nonsense, “waste-not, want-not” attitude and threw it all in a pan. I didn’t have her secret spices, but I had Worcestershire sauce, a little mustard, and some paprika. The smell that filled my tiny apartment was pure magic. It wasn’t fancy, but it was honest, hearty, and so deeply satisfying. It was the meal that reminded me that great food doesn’t need to be complicated—it just needs to be made with a little bit of love and whatever you’ve got on hand. This skillet is that spirit, perfected over countless iterations and happy bellies.

Gather Your Ingredients: Let’s Break It Down

Here’s everything you’ll need to create this masterpiece. I’ve added my chef-y notes and swap ideas because I want this to work for YOU!

• 1 lb ground beef (80/20 blend is perfect) – The star of the show! The slight fat content here adds so much flavor and helps create a delicious fond (those browned bits at the bottom of the pan) that we’ll deglaze. For a leaner option, 90/10 works, but you might need a tiny bit more oil. Ground turkey or chicken are great swaps too!
• 3 medium potatoes, diced small (about ½-inch cubes) – Chef’s Hack: Dicing them small is the key to getting them tender quickly! I love Yukon Golds for their buttery texture and thin skin (no peeling needed!), but russets or red potatoes work beautifully too.
• 1 small onion, diced – The aromatic base. Yellow onions are my go-to for their sweet, savory flavor when cooked.
• 1 bell pepper, diced (any color!) – I use whatever I have! Red, yellow, or orange are slightly sweeter, while green adds a more classic, robust flavor. It’s a great way to add color and vitamins.
• 1 tbsp olive oil – For getting those potatoes nice and golden. Avocado oil works well too.
• 1 tbsp Worcestershire sauce – This is our flavor SECRET WEAPON! It adds a deep, savory, umami richness. (For a gluten-free version, ensure your brand is GF, like Lea & Perrins!).
• 1 tsp Dijon mustard – Don’t worry, it won’t taste mustardy! It just adds a wonderful tangy depth that cuts through the richness of the beef.
• 1/2 tsp smoked paprika – This is non-negotiable for me! It gives a subtle smokiness that makes the whole dish taste like it’s been slow-cooking for hours.
• 1/2 tsp garlic powder – For that quick, easy garlic flavor without the risk of burning minced garlic. Feel free to add a minced garlic clove in with the onions if you’re feeling fancy!
• Salt and pepper to taste – Season at every step! I season the potatoes while they cook, the beef while it browns… it makes a huge difference.
• Optional: chopped fresh parsley or shredded cheese for topping – A sprinkle of fresh parsley adds a bright pop of color and freshness. A handful of melted cheddar, Monterey Jack, or even pepper jack cheese takes this to ultimate comfort food status.

Let’s Get Cooking: Your Step-by-Step Guide

Follow these steps, and you’ll have a perfect skillet dinner in no time. I’m chatting right alongside you with all my best tips!

1. Heat the oil: Place your large skillet (a 12-inch cast-iron or stainless steel skillet is ideal) over medium-high heat and add the olive oil. Let it get nice and hot—you should see it shimmering. Chef’s Tip: A hot pan is crucial for getting a good sear on the potatoes instead of them just steaming.
2. Cook the potatoes: Add your diced potatoes in a single layer as much as possible. Let them cook undisturbed for about 4-5 minutes to get a good golden-brown crust on one side before you give them a stir. This is where the flavor starts! Cook for a total of 8-10 minutes, stirring occasionally, until they are tender when pierced with a fork and have golden edges. Once done, scoop them out onto a plate and set them aside. Chef’s Hack: If you’re in a real hurry, you can par-cook the diced potatoes in the microwave for 3-4 minutes before adding them to the skillet to speed up the browning process!
3. Brown the beef: In that same now-empty (and flavor-packed!) skillet, add the ground beef. Break it up with your spoon or spatula and cook until it’s no longer pink, about 5-6 minutes. Once browned, carefully drain off most of the excess fat. We want some for flavor, but not a pool of it. Chef’s Tip: Don’t drain the fat down your sink! Pour it into an old can or jar to avoid clogging your pipes.
4. Sauté the veggies: Add the diced onion and bell pepper right into the skillet with the beef. Cook them together, stirring often, for another 3-4 minutes, until the onions become translucent and the peppers start to soften. You’ll smell the most amazing aroma!
5. Create the sauce: Now for the magic! Push the beef and veggie mixture to one side of the skillet. To the empty side, add the Worcestershire sauce, Dijon mustard, smoked paprika, garlic powder, salt, and pepper. Let the liquids sizzle for just 15 seconds to wake up the spices, then stir everything together magnificently. This technique helps bloom the spices and combine everything evenly.
6. Bring it all home: It’s reunion time! Add the cooked potatoes back into the skillet. Gently stir everything until the potatoes are fully incorporated and coated in that delicious, savory beef mixture. Let it all heat through together for another 2-3 minutes so the flavors can marry. Give it a final taste and adjust seasoning if needed.
7. Top and serve: Kill the heat! If you’re using cheese, sprinkle it over the top now and cover the skillet for a minute to let it melt gorgeously. Finish it with a sprinkle of fresh parsley for that pop of color. Dinner is served, straight from the pan!

How to Serve Your Masterpiece

This skillet is a complete meal all on its own, truly! But I love to dish it up straight from the pan at the table for that cozy, family-style vibe. For a lighter option, a simple side salad with a tangy vinaigrette cuts through the richness perfectly. If you’re feeding a crowd (or some very hungry teenagers), serve it alongside some warm, crusty bread for soaking up every last bit of flavor. It’s also fantastic tucked into warm tortillas for makeshift beef and potato tacos!

Mix It Up! Delicious Variations

This recipe is a perfect canvas for your cravings! Here are a few of my favorite twists:

• Southwest Style: Swap the paprika for 1 tbsp of taco seasoning. Stir in a can of black beans (drained and rinsed) and a cup of frozen corn with the potatoes. Top with cilantro, avocado, and a dollop of sour cream.
• Cheesy Shepherd’s Pie Twist: Transfer the mixture to a baking dish, top with a layer of mashed potatoes (use leftovers or instant!), sprinkle with cheddar cheese, and broil until bubbly and golden.
• Breakfast-for-Dinner: Use breakfast sausage instead of beef, and top each serving with a fried egg. The runny yolk is everything!
• Loaded Potato Style: After combining, top with shredded cheese, cooked and crumbled bacon, sliced green onions, and a big spoonful of sour cream.
• Veggie-Packed: Add a handful of chopped spinach or kale in the last minute of cooking to let it wilt, or stir in some diced zucchini with the peppers.

Chef Emily’s Notes & Kitchen Stories

This recipe has evolved so much from that first desperate apartment version! I’ve learned that the smoked paprika was the game-changer—it adds that “slow-cooked” illusion we all love. One time, I was filming a reel for this recipe and got so caught up chatting that I completely forgot to add the Worcestershire sauce. I took one bite and knew something was deeply missing. We had to reshoot the whole thing, but it was a hilarious reminder of how vital that one ingredient is! Don’t be like me—don’t forget the Worcestershire!

This is also my #1 recommended recipe for beginner cooks. It’s hard to mess up, it teaches fundamental skills like searing and building flavor in a pan, and the result is always a winner. It’s the recipe I text to my friends when they ask, “What’s something easy I can make tonight?”

FAQs & Troubleshooting: Your Questions, Answered!

Q: My potatoes are taking forever to cook and get tender. What did I do wrong?
A: The most common culprit is dicing the potatoes too large! Aim for a consistent ½-inch dice. If they are still taking a while, you can add a tablespoon or two of water to the skillet and cover it for a few minutes to steam them to tenderness after they’ve gotten some color.

Q: Can I make this ahead of time?
A: Absolutely! You can fully cook it, let it cool, and store it in an airtight container in the fridge for up to 3 days. Reheat it in the microwave or in a skillet over medium heat, adding a tiny splash of water or broth to loosen it up if needed.

Q: What’s the best substitute for Worcestershire sauce?
A> If you’re in a pinch, you can use 1 tablespoon of soy sauce (or tamari for gluten-free) mixed with a teaspoon of lemon juice or vinegar. It won’t be identical, but it will provide that needed savory, salty tang.

Q: Can I freeze this ground beef and potato skillet?
A> You can, but with a caveat. Potatoes can become a little grainy and watery upon thawing and reheating. For best results, eat it fresh or store it in the fridge. If you do freeze it, expect a slight texture change but the flavor will still be great! Thaw in the fridge overnight and reheat thoroughly in a skillet.

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Nutritional Information

Disclaimer: This is an estimate provided by an online nutrition calculator. It will vary based on specific ingredients and portion sizes.

Per Serving (1 of 4 servings): Calories: 450 | Protein: 25g | Carbohydrates: 30g | Fat: 26g | Saturated Fat: 10g | Fiber: 3g | Sugars: 4g | Sodium: 600mg | Cholesterol: 75mg

Prep Time: 10 min | Cook Time: 25 min | Total Time: 35 min

Final Thoughts

This One-Pan Ground Beef & Potatoes Skillet is proof that simple food can be downright spectacular. It’s quick, budget-friendly, and packed with the kind of bold, comforting flavors that make you want to go back for seconds (and maybe thirds). Best of all, it’s a true weeknight lifesaver—you’re only dirtying one pan, but you’re feeding your family a meal that feels hearty and homemade.

Whether you stick with the classic version or play around with the fun variations—Southwest, breakfast-for-dinner, or even cheesy shepherd’s pie style—this skillet will always deliver. It’s the kind of recipe that belongs in every home cook’s back pocket: adaptable, forgiving, and guaranteed to hit the spot.

So the next time 5:30 PM sneaks up on you and takeout feels inevitable, remember this skillet. With just a few ingredients and half an hour, you can whip up something delicious, satisfying, and made with love. That’s real comfort food, right there in your own kitchen.