Cheesy Ground Beef and Potatoes

⏱️ Time Breakdown

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Servings: 4 servings

📝 Ingredients List

• 1 lb lean ground beef
• 4 medium russet potatoes, peeled and diced into 1/2-inch cubes
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1/2 cup beef broth (alcohol-free)
• 2 cups shredded cheddar cheese
• Salt and black pepper to taste
• Fresh parsley for garnish

✨ Kitchen Tools You’ll Need

This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.

• Large skillet or non-stick frying pan
• Sharp chef’s knife
• Sturdy cutting board
• Measuring cups & spoons
• Wooden spoon or silicone spatula

Step-by-Step Beginner-Friendly Instructions

1. Heat a large skillet over medium-high heat. Add the ground beef, breaking it apart with a wooden spoon until browned and cooked through.
2. Remove the beef from the skillet and set aside, leaving about 1 tablespoon of drippings in the pan.
3. Add the diced potatoes to the skillet, spreading them into an even layer. Cook for 8–10 minutes, stirring occasionally, until they start to turn golden brown and tender.
4. Add the diced onions to the potatoes and cook for 3 minutes until softened and fragrant.
5. Stir in the minced garlic, smoked paprika, and oregano; cook for 1 minute until the spices are aromatic.
6. Pour in the beef broth and return the cooked beef to the skillet. Simmer for 3–5 minutes until the liquid has mostly evaporated and the sauce is slightly thick and glossy. ✨
7. Turn off the heat, sprinkle the shredded cheese over the top, and cover the pan for 2 minutes to let the cheese melt perfectly.
8. Garnish with fresh parsley and serve hot! 🥘

💡 Pro Tips

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over low heat to keep the potatoes from getting soggy.
• Substitutions: If you prefer a different protein, ground turkey or even finely chopped venison works beautifully in this recipe.
• Potato Prep: For faster cooking, soak your diced potatoes in cold water for 10 minutes and pat dry before adding to the pan.

Variations

Feel free to mix in bell peppers, broccoli florets, or chopped kale to add extra nutrition and color to the dish!

FAQ

Can I make this ahead of time? Yes, you can prep the potatoes and onions earlier in the day to save time during the dinner rush.

Is this recipe gluten-free? As written, this recipe is naturally gluten-free, but always check your beef broth labels to ensure no hidden additives.