potatoes and ground beef recipe
The Best potatoes and ground beef recipe
I also like that it’s a balanced meal in its own right. Potatoes are a great source of fiber and vitamins, while lean ground beef brings protein and iron. It’s not so much of a “health food” that it feels like a chore, but it’s not the kind of meal that’s loaded with extra salt or unhealthy fats either. Plus, it’s easy to customize—swap the seasonings, add veggies if you like, or even make it extra cheesy if that’s what the craving is. It’s a recipe that’s always a hit, whether it’s for a quick weeknight dinner or a little extra something for a bigger meal.
Creamy Garlic Potato & Beef Skillet
A hearty, one-pan dish featuring tender ground beef and fluffy potatoes, simmered in a rich garlic tomato sauce. Perfect for a quick weeknight meal with minimal cleanup.
🥘Ingredients
- 8 medium Yukon Gold potatoes, peeled and cubed
- 2 tbsp olive oil
- 1 tsp paprika
- ½ tsp garlic powder
- 1 lb ground beef (80/20 fat ratio)
- 1 tbsp onion powder
- 1 tsp dried oregano
- 1 cup canned crushed tomatoes
- 2 cloves garlic, minced
- 1 tbsp tomato paste
- 1 cup beef broth
- ½ cup heavy cream
- Salt and black pepper to taste
👨🍳Directions
-
1
Preheat oven to 425°F (220°C) if roasting potatoes separately. Toss cubed potatoes with olive oil, paprika, garlic powder, salt, and pepper. Spread on a baking sheet and roast for 20 minutes, flipping halfway, until golden and tender. -
2
In a large skillet over medium-high heat, brown the ground beef until no longer pink, breaking it into small pieces. Drain excess fat if needed. Stir in onion powder and oregano, cooking for 1 minute. -
3
Reduce heat to medium-low. Add minced garlic, crushed tomatoes, tomato paste, and beef broth. Simmer for 5 minutes. Stir in heavy cream and season with salt and pepper to taste. -
4
If roasting potatoes separately, transfer them to the skillet once the beef and sauce are simmering. Cook uncovered for 5–7 minutes, stirring occasionally, until potatoes are tender and sauce thickens slightly.
🔧Equipment
- Skillet (10-inch nonstick)
- Mixing bowls
- Knife and cutting board
- Oven-safe baking dish (optional, for roasting potatoes)
📊Nutrition Facts (per serving)
📝Notes
- For extra flavor, add a splash of red wine while simmering the sauce.
- Use a meat thermometer to ensure beef reaches 160°F (71°C) for safe doneness.
- Make ahead: Reheat in a covered skillet on the stovetop or oven at 350°F (175°C) for 15 minutes.
Watch Video Of How Creamy Garlic Potato & Beef Skillet Works
❓ Frequently Asked Questions About Creamy Garlic Potato & Beef Skillet
How do I know when the ground beef is properly cooked?
Use a meat thermometer to check for doneness—ground beef should reach 160°F (71°C) internally. Visually, it should be no longer pink in the center and slightly browned around the edges. Overcooking can dry out the meat, so aim for medium-rare to medium doneness.
Can I substitute ground turkey for ground beef in this recipe?
Yes, you can use ground turkey, but adjust the cooking time slightly. Since turkey cooks faster than beef, reduce the pan time by about 1–2 minutes to prevent overcooking. Keep an eye on it and stir occasionally to ensure even browning.
What if I don’t have a meat thermometer?
If you don’t have a thermometer, use the “no pink” test: pat the beef dry, then cook it over medium-high heat until it’s no longer pink inside. For a rough estimate, aim for 15–18 minutes of active cooking time, stirring occasionally, to ensure it reaches a safe temperature.
How can I prevent the potatoes from turning mushy?
To keep the potatoes tender, avoid overcooking. Parboil them for 5–7 minutes until they’re fork-tender but still firm. Drain well and pat dry before browning in the pan—this helps them crisp up. Also, avoid adding too much liquid when frying; excess moisture can steam the potatoes instead of crisping them.
Can I make this dish ahead of time?
Yes, you can prep the potatoes and ground beef separately ahead of time. Cook the potatoes as directed, cool, and store in an airtight container in the fridge for up to 2 days. Cook the beef separately (brown it first, then refrigerate) and reheat gently before combining. Assemble and reheat the dish just before serving to keep it fresh.
