Loaded Ground Beef and Potatoes Skillet

Imagine the sizzle of seasoned Loaded Ground Beef and Potatoes Skillet as it cooks to perfection, filling your kitchen with mouthwatering aromas of savory beef and tender potatoes. This hearty, one-pan wonder combines crispy-edged potatoes with perfectly seasoned ground beef for a meal that satisfies both comfort food cravings and practical weeknight dinner needs. The Loaded Ground Beef and Potatoes Skillet has become a family favorite for good reason—it delivers maximum flavor with minimal cleanup. You’ll learn how to create this delicious, budget-friendly dish with simple ingredients and easy techniques that guarantee a crowd-pleasing result every time.

Why You’ll Love This Recipe

This Loaded Ground Beef and Potatoes Skillet recipe deserves a permanent spot in your meal rotation for countless reasons. First, it’s incredibly versatile—you can customize it based on what you have in your refrigerator or pantry. The beautiful contrast between the crispy potato edges and the juicy, flavorful beef creates a textural experience that keeps every bite interesting.

The convenience factor cannot be overstated. Using just one pan means less kitchen cleanup, and the entire meal comes together in about 30 minutes. It’s perfect for busy weeknights when you need something substantial but don’t have hours to spend cooking.

Budget-conscious cooks will appreciate how this beef and potato skillet meal stretches affordable ingredients into a satisfying dinner. The recipe also scales easily—double it for larger families or when expecting guests. Plus, the leftovers (if there are any) taste even better the next day as the flavors continue to meld together overnight.

Health-conscious eaters can take comfort in knowing they’re getting protein, carbohydrates, and vegetables in one balanced dish, especially when topped with fresh additions like green onions or tomatoes.

Ingredients

For this delicious Loaded Ground Beef and Potatoes Skillet, you’ll need:

• 1 pound (450g) ground beef (80/20 lean-to-fat ratio works best)
• 1½ pounds (680g) russet potatoes, diced into ½-inch cubes
• 1 medium onion (about 1 cup/150g), finely diced
• 3 cloves garlic, minced
• 1 bell pepper (any color), diced
• 2 tablespoons olive oil
• 2 teaspoons paprika
• 1 teaspoon dried oregano
• 1 teaspoon salt, divided
• ½ teaspoon black pepper
• ½ teaspoon cayenne pepper (optional)
• 1 cup (100g) shredded cheddar cheese
• ¼ cup (60ml) beef broth
• 3 green onions, sliced (for garnish)
• Sour cream (optional, for serving)

The quality of your ground beef matters—choose one with some fat content to keep the potato and ground beef skillet moist and flavorful. Russet potatoes are ideal for this dish as they crisp up nicely while maintaining a fluffy interior. Fresh garlic is strongly recommended over pre-minced varieties for the most vibrant flavor profile.

Pro Tips

Prep Order Matters: Start by preparing all your ingredients before heating the pan. Dice potatoes to a consistent size (about ½-inch cubes) to ensure they cook evenly. If they’re too large, they’ll remain undercooked; too small, and they’ll turn mushy before the beef is done.

The Perfect Potato Technique: For maximum crispiness in your Loaded Ground Beef and Potatoes Skillet, don’t overcrowd the pan when first cooking the potatoes. Work in batches if necessary, and allow them to develop a golden crust before stirring. This might take 5-7 minutes of undisturbed cooking. Resist the urge to constantly stir—patience delivers that restaurant-quality texture.

Seasoning Strategy: Layer your seasonings throughout the cooking process rather than adding everything at once. Season the potatoes while they cook, then add more when incorporating the beef. This builds depth of flavor that makes the ground beef potato skillet dinner truly exceptional. Finally, taste before the final addition of cheese and adjust salt and pepper as needed—the cheese will add additional saltiness.

Instructions

Step 1
Heat 1 tablespoon of olive oil in a large 12-inch skillet over medium-high heat. Once the oil is shimmering, add the diced potatoes in a single layer. Sprinkle with ½ teaspoon salt and let them cook undisturbed for 5-6 minutes until the bottoms develop a golden crust. Gently flip and continue cooking for another 5 minutes until potatoes are mostly tender. Transfer to a plate and set aside.

Step 2
In the same skillet, add the remaining tablespoon of oil and the diced onions. Cook for 2-3 minutes until they begin to soften. Add the minced garlic and cook for another 30 seconds until fragrant, being careful not to let it burn.

Step 3
Add the ground beef to the skillet, breaking it into smaller pieces with a wooden spoon. Cook until no pink remains, about 5-7 minutes. Drain excess fat if needed, leaving about 1 tablespoon in the pan for flavor.

Step 4
Return the skillet to heat and add the diced bell peppers, paprika, oregano, remaining salt, black pepper, and cayenne if using. Stir to combine and cook for 2 minutes until the peppers begin to soften.

Step 5
Pour in the beef broth, scraping any browned bits from the bottom of the pan. This deglazing step adds tremendous flavor to your Loaded Ground Beef and Potatoes Skillet. Return the potatoes to the pan and gently fold them into the beef mixture, trying not to break them. Simmer for 3-5 minutes until everything is heated through and most of the liquid has reduced.

Step 6
Sprinkle the shredded cheddar cheese over the top. Cover the skillet with a lid or aluminum foil and remove from heat. Let sit for 2 minutes until the cheese melts completely. Garnish with sliced green onions and serve hot, with a dollop of sour cream if desired.

Variations

Tex-Mex Style: Transform your Loaded Ground Beef and Potatoes Skillet into a southwestern sensation by adding 1 tablespoon of taco seasoning to the beef. Include a can of drained black beans and corn kernels with the potatoes, and top with pepper jack cheese instead of cheddar. Finish with avocado slices, cilantro, and a squeeze of lime for a burst of freshness.

Italian-Inspired: For an Italian twist, substitute Italian sausage for half the ground beef, add 1 teaspoon of Italian seasoning, and mix in 1 cup of marinara sauce after cooking the meat. Top with mozzarella cheese and fresh basil for a Mediterranean take on this classic skillet dish.

Breakfast Version: Create a morning variation of the beef and potato skillet by adding 4-6 eggs on top of the finished dish. Make small wells in the mixture, crack eggs into them, cover, and cook until the eggs reach your preferred doneness. Sprinkle with chives and serve with toast for a hearty brunch option that will keep you satisfied until dinner.

Storage and Serving

This Loaded Ground Beef and Potatoes Skillet keeps beautifully in an airtight container in the refrigerator for up to 3 days. For best results when reheating, use a skillet over medium heat rather than a microwave to maintain the potato texture. Add a splash of beef broth if the mixture seems dry.

For serving, consider these delicious pairings:

1. A crisp green salad with a light vinaigrette provides a refreshing contrast to the hearty skillet.
2. Warm tortillas or crusty bread make excellent vehicles for scooping up every last bite.
3. For a complete meal, serve with steamed vegetables like broccoli or green beans on the side.

This potato and ground beef skillet is perfect for family-style dining—simply place the hot skillet in the center of the table with a trivet underneath and let everyone serve themselves. For a casual gathering, set out small bowls of additional toppings like diced tomatoes, jalapeños, extra cheese, and herbs so guests can customize their portions.

FAQs

Can I use sweet potatoes instead of russet potatoes?
Yes, sweet potatoes work wonderfully in this Loaded Ground Beef and Potatoes Skillet and add a pleasant sweetness. They typically cook a bit faster than russet potatoes, so adjust your cooking time accordingly.

How can I make this recipe healthier?
Use 93% lean ground beef or substitute ground turkey. Increase the vegetable content by adding zucchini, mushrooms, or spinach. You can also reduce the cheese by half or use a lower-fat variety.

Can I prepare any components ahead of time?
Absolutely. The potatoes can be diced and stored in water in the refrigerator up to 24 hours in advance. Just drain and pat them dry before cooking. You can also chop all vegetables ahead of time to streamline the cooking process.

My potatoes aren’t crisping up. What am I doing wrong?
Two common issues: overcrowding the pan or too much moisture. Make sure your skillet is large enough, cook in batches if necessary, and thoroughly pat potatoes dry before adding them to the hot oil.

Can this recipe be frozen?
While it can be frozen for up to 2 months, the texture of the potatoes will change slightly upon thawing. For best results, reheat in a skillet with a splash of oil to restore some crispness to the potatoes.

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