A hearty one-pan dinner with ground beef, tender potatoes, cheddar, and familiar cheeseburger flavors. No hamburger buns needed.
This is the kind of dinner that belongs in a big skillet in the middle of the table. Tender potatoes, saucy beef, and melted cheddar make a very good case for seconds.
Cheeseburger Potato Skillet
A hearty one-pan dinner with ground beef, tender potatoes, cheddar, and familiar cheeseburger flavors. No hamburger buns needed.
Prep:
Cook:
Total:
Ingredients
- 1 pound lean ground beef
- 1 1/2 pounds Yukon gold potatoes, scrubbed and cut into 1/2-inch cubes
- 1 small yellow onion, diced
- 1 tablespoon olive oil, as needed
- 2 garlic cloves, minced
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon black pepper
- 1/2 cup low-sodium beef broth, plus a splash more if needed
- 2 tablespoons ketchup
- 1 tablespoon yellow mustard
- 1 teaspoon Worcestershire sauce
- 1 cup shredded cheddar cheese
- 2 green onions, thinly sliced, optional
Directions
- Brown the beef in a large skillet over medium-high heat, breaking it into crumbles, until fully cooked to 160°F. Transfer to a bowl. Leave about 1 tablespoon of fat in the skillet; drain excess or add olive oil if the pan is dry.
- Add the potatoes and onion. Cook over medium heat for 5 minutes, stirring occasionally. Add the garlic, paprika, salt, and pepper and stir for 30 seconds.
- Add the broth, cover, and cook over medium-low heat for 12–18 minutes, stirring every few minutes, until the potatoes are fork-tender. Add a splash of broth if the pan dries before they soften.
- Return the beef and its juices to the skillet. Stir in the ketchup, mustard, and Worcestershire sauce. Cook uncovered for 2–3 minutes to heat through and reduce excess liquid.
- Sprinkle with cheddar. Cover over low heat for 1–2 minutes, just until melted. Scatter with green onions if using and serve.
Before you start
Use a Cuisinart 5.5-quart stainless sauté pan with a lid so the potatoes have room to cook. A silicone spatula helps break up the beef and scrape the flavorful bits from the pan.
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Lori’s ingredient notes
The potatoes set the pace. Aim for even ½-inch cubes, and test a few with a fork before adding the beef back. If they are still firm and the pan looks dry, add a splash of broth and keep cooking with the lid on.
Keep the seasoning flexible. Use the low-sodium broth in the recipe, then taste before adding more salt; the cheese, ketchup, and Worcestershire sauce bring their own seasoning.
Make it a meal
Set out chopped lettuce, tomatoes, and dill pickles for a fresh, crunchy side. Let everyone add what they like after the skillet comes off the heat, or serve a bowl of coleslaw alongside.
Prep ahead
Chop the onion and grate the cheese earlier in the day, then refrigerate them in separate covered containers. Measure the seasonings and stir the ketchup, mustard, and Worcestershire together in a small covered container in the fridge. Cut the potatoes when you’re ready to cook.
Tomorrow’s lunch
Portion the skillet into a container and pack any lettuce, tomato, and pickles separately. Reheat the beef and potatoes with a small splash of broth, then add the cold toppings at the table. Follow the storage and reheating notes below.
Storage and reheating
Refrigerate promptly in shallow containers for up to 3–4 days. Reheat covered with a small splash of broth until the center reaches 165°F. The potatoes are best freshly cooked but leftovers can be frozen for up to 2 months for best quality.
More recipes to try
Big Mac Tacos/Burritos · Midwest Mostaccioli Casserole · Best Coleslaw
Food-safety references
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