Meals With Ground Beef and Potatoes

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One Pot Ground Beef and Potatoes is ready in only 30 minutes!  A family favorite ground beef recipe that is easy, cheesy, and so satisfying for dinner!

This is the time of year I love most food wise.  Can you tell I'm ready for fall/winter comfort foods already?  Definitely craving Homemade Hamburger Helper .  Honestly, school is back in session and you guys have told me you want more one pan meals, so here we are!  Plus, ground beef can be a little boring, and I'm always trying to find something new to make with it.  This one was a major winner, not one child complained, that's saying something.  If you're looking for a couple more ground beef dinners to make your life easier during this crazy time of year (literally always) then let me tell you we also love our Ground Beef Fried Rice , it's even able to be made into a freezer meal!  I also like Crockpot Spaghetti Sauce so I can just boil some noodles, toss together a salad and dinner is ready!

How to Make Ground Beef and Potatoes:

1. First things first, peel and dice up your potatoes.  Yes, I took a photo of the potatoes for you to reference.  Of course they don't have to be perfect but I wanted you to visually get an idea that they need to be chopped fairly small in order to cook within the 10-15 minutes.  Once they're diced, toss them in a bowl and set aside.
2. Dice up the rest of your veggies, again, a photo so you can see.  You want a small chop here.  I used baby carrots and thinly sliced them, but you can use whole carrots if that's what you have.  I also bought pre-sliced mushrooms so that's why you don't see them in the photo!
3.  Heat your oil in a deep skillet or pot and add your diced veggies (except the potatoes) and your beef and seasonings.  Cook until the beef is no longer pink.  Drain out any liquid and grease (I do this with a colander over a bowl) and return the meat to the pan.
4. Now, in goes your potatoes and broth!  You will want to simmer on medium/medium-low for this part.  You want to see light boiling, but don't boil rapidly or your potatoes will turn to mush.
5. Once the potatoes are cooked just fork tender you can remove the pan off the heat.  Stir in your cream cheese and cheddar GENTLY . so that you don't mash your potatoes.
6. Just a last note, you may have a bit of extra liquid after you stir in the cheeses.  That's ok, and it thickens up a little more once it stands for about 3-5 minutes.

Tips for Beef and Potatoes Success:

• I love the combo of veggies here with the carrots, onion, bell pepper, and mushrooms!  But, if you hate one of those, just simply leave it out.  You can actually skip all of the veggies if you prefer them on the side.
• I recommend using Russet potatoes for this recipe, but, Yukon gold are ok too if that's what you have on hand.
• Don't spend a ton of time dicing your potatoes perfectly!  Just get them all around the ½ inch ballpark size, and you're set to go.
• If you notice that your potatoes are sticking to the pan during simmering, or that you are really low on liquid, you need to turn your stove heat down lower.

Enjoy!

~Nichole

• ▢ 3 Cups Diced Russet Potatoes 4-5 Small or 2-3 Medium
• ▢ 2 teaspoons Olive Oil
• ▢ 1 Cup Small Diced Carrots
• ▢ 1 Medium Onion Diced
• ▢ 1 Medium Bell Pepper Diced
• ▢ 1 Pound Ground Beef
• ▢ Salt & Pepper to taste
• ▢ 2 Cloves Garlic Minced
• ▢ 2 teaspoons Worcestershire Sauce
• ▢ 3 Cups Beef Broth
• ▢ 4 Ounces Cream Cheese
• ▢ 2 Cups Shredded Cheese

• Dice the potatoes into small chunks about ¼-12 inch, set aside.

• Heat the olive oil in a large, deep pan over medium-high heat.

• Add the diced carrots, onion, bell pepper, beef, salt & pepper to taste, garlic, and Worcestershire sauce.

• Cook, stirring around constantly for about 5-6 minutes until the beef is no longer pink.

• Drain any remaining liquid and grease from the pan and return the meat and vegetable mixture back to your pan on the stove.

• Add the potatoes and beef broth to the pan. Use a spoon to push the potatoes down until covered by the liquid as much as possible.

• Reduce the heat on the stove to medium-low, simmer uncovered for 10-15 minutes, just until potatoes are fork tender.

• Remove pan from heat, stir in the cream cheese, and ½ of the shredded cheese.

• Top the beef and potatoes with the remaining cheese. Place a lid on the pan and allow to sit for 2-3 minutes until cheese is melted.

NOTE:  Make sure to check the potatoes between 8-10 minutes and again every minute after that, gently, with a fork.  You don't want them to cook to long or they will become mashed potatoes.

NOTE:  Leftovers can be stored in an airtight container and should be eaten within 2 days for best results.

Serving: 1.5 Cups | Calories: 350 kcal

Nichole is the founder and CEO of The Salty Marshmallow. Her passion for cooking and baking began over a decade ago, and she specializes in easy recipes with big flavor that the whole family will love! Read more about Nichole here.

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