One-Pan Ground Beef and Potatoes Family Meal – Easy, Comforting, Weeknight-Friendly

This one-pan ground beef and potatoes meal is the kind of dinner you make when you want something hearty, simple, and satisfying. Everything cooks in the same skillet, so cleanup is easy and your stovetop stays calm. The flavors are cozy and familiar—savory beef, tender potatoes, and a little onion and garlic for depth.

It’s a recipe that welcomes busy weeknights, picky eaters, and second helpings. Serve it as is, or add a few simple toppings to make it your own.

Print Recipe

One-Pan Ground Beef and Potatoes Family Meal - Easy, Comforting, Weeknight-Friendly

Prep Time10 minutes mins

Cook Time25 minutes mins

Total Time35 minutes mins

Servings: 4 servings

Ingredients

• 1 pound ground beef (80–90% lean)
• 1.5 to 2 pounds potatoes, diced small (Yukon gold or russet)
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, diced (optional)
• 2 tablespoons olive oil (use less if beef is not very lean)
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1 teaspoon smoked paprika (or regular paprika)
• 1/2 teaspoon dried thyme or Italian seasoning
• 1/2 cup low-sodium beef broth or water
• 2 tablespoons tomato paste (optional, for richness)
• Fresh parsley or green onions, chopped, for garnish
• Shredded cheese, hot sauce, or sour cream for serving (optional)

Instructions

• Prep the potatoes: Dice potatoes into small, even cubes (about 1/2 inch). Smaller pieces cook faster and brown better.
• Brown the beef: Heat a large skillet over medium-high.Add ground beef and cook, breaking it up, until browned and no longer pink, 5–7 minutes. Drain excess fat if needed, leaving about 1 tablespoon in the pan.
• Sauté aromatics: Add onion (and bell pepper, if using). Cook 3–4 minutes until softened.Stir in garlic and cook 30 seconds until fragrant.
• Season: Add salt, pepper, paprika, and thyme. Stir well to coat the beef and veggies.
• Add potatoes: Stir in diced potatoes. Drizzle in olive oil if the pan is dry.Cook 4–5 minutes, letting the potatoes get some color.
• Simmer: Stir in beef broth and tomato paste. Scrape up browned bits from the bottom. Reduce heat to medium, cover, and cook 10–15 minutes, stirring once or twice, until potatoes are tender.
• Finish: Remove the lid.If there’s excess liquid, let it simmer uncovered a few minutes to thicken. Taste and adjust seasoning.
• Serve: Top with chopped parsley or green onions. Add shredded cheese, a dollop of sour cream, or a splash of hot sauce if you like.

What Makes This Recipe So Good

• One pan, minimal mess: The entire recipe cooks in a single large skillet, which saves time and dishes.
• Budget-friendly: Uses basic pantry staples and inexpensive ingredients.
• Flexible flavors: Season it simply or add spices and toppings to suit your family’s taste.
• Fast and filling: Ready in about 35–40 minutes and keeps everyone satisfied.
• Kid-approved comfort: Familiar ingredients and mild seasoning make it a family favorite.

What You’ll Need

• 1 pound ground beef (80–90% lean)
• 1.5 to 2 pounds potatoes, diced small (Yukon gold or russet)
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, diced (optional)
• 2 tablespoons olive oil (use less if beef is not very lean)
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1 teaspoon smoked paprika (or regular paprika)
• 1/2 teaspoon dried thyme or Italian seasoning
• 1/2 cup low-sodium beef broth or water
• 2 tablespoons tomato paste (optional, for richness)
• Fresh parsley or green onions, chopped, for garnish
• Shredded cheese, hot sauce, or sour cream for serving (optional)

How to Make It

1. Prep the potatoes: Dice potatoes into small, even cubes (about 1/2 inch). Smaller pieces cook faster and brown better.
2. Brown the beef: Heat a large skillet over medium-high.

   Add ground beef and cook, breaking it up, until browned and no longer pink, 5–7 minutes. Drain excess fat if needed, leaving about 1 tablespoon in the pan.

3. Sauté aromatics: Add onion (and bell pepper, if using). Cook 3–4 minutes until softened.

   Stir in garlic and cook 30 seconds until fragrant.

4. Season: Add salt, pepper, paprika, and thyme. Stir well to coat the beef and veggies.
5. Add potatoes: Stir in diced potatoes. Drizzle in olive oil if the pan is dry.

   Cook 4–5 minutes, letting the potatoes get some color.

6. Simmer: Stir in beef broth and tomato paste. Scrape up browned bits from the bottom. Reduce heat to medium, cover, and cook 10–15 minutes, stirring once or twice, until potatoes are tender.
7. Finish: Remove the lid.

   If there’s excess liquid, let it simmer uncovered a few minutes to thicken. Taste and adjust seasoning.

8. Serve: Top with chopped parsley or green onions. Add shredded cheese, a dollop of sour cream, or a splash of hot sauce if you like.

Storage Instructions

• Refrigerator: Store in an airtight container for up to 4 days.
• Freezer: Freeze up to 2 months.

  Cool completely, then store in freezer-safe containers. Thaw in the fridge overnight.

• Reheat: Warm in a skillet over medium heat with a splash of water or broth, or microwave in 60–90 second bursts, stirring between intervals.

Health Benefits

• Balanced meal: You get protein from the beef, carbs and fiber from the potatoes, and micronutrients from onions and peppers.
• Iron and B vitamins: Ground beef offers iron, B12, and zinc, which support energy and immune health.
• Potassium and vitamin C: Potatoes contribute potassium for heart health and vitamin C for antioxidant support.
• Customizable nutrition: Add spinach, peas, or carrots for more fiber and color without extra fuss.

Pitfalls to Watch Out For

• Potatoes not cooking through: Dice them small and keep the pan covered during the simmer.
• Soggy texture: After the potatoes are tender, uncover and simmer to let excess liquid evaporate.
• Under-seasoning: Potatoes soak up salt. Taste and adjust before serving.
• Greasy skillet: Drain excess fat after browning the beef, especially if using higher-fat blends.

Alternatives

• Protein swaps: Use ground turkey, chicken, or plant-based crumbles.

  Add a splash of soy sauce for extra savory flavor with lean meats.

• Different potatoes: Sweet potatoes add natural sweetness. Red potatoes hold their shape well.
• Spice variations: Try chili powder and cumin for a Tex-Mex vibe, curry powder for warmth, or Cajun seasoning for a kick.
• Add-ins: Frozen peas or corn (stir in at the end), chopped spinach, or a handful of shredded cheese.
• Make it a bowl: Serve over steamed rice, cauliflower rice, or a bed of greens.

FAQ

Can I make this ahead?

Yes. Cook fully, cool, and refrigerate for up to 4 days.

Reheat in a skillet with a splash of broth to bring back moisture.

Do I have to peel the potatoes?

No. Thin-skinned potatoes like Yukon gold don’t need peeling. If using russets, peeling is optional but gives a smoother texture.

How can I make it less greasy?

Use 90% lean beef, drain after browning, and add only enough oil to keep the potatoes from sticking.

What if I don’t have beef broth?

Water works fine.

Add a pinch more salt and maybe a dash of Worcestershire or soy sauce for depth.

Can I cook this in the oven?

Yes. After browning the beef and sautéing the aromatics on the stove, stir in potatoes and liquid, cover, and bake at 400°F (200°C) for 20–25 minutes, then uncover to reduce excess moisture.

Wrapping Up

This one-pan ground beef and potatoes meal is practical, cozy, and endlessly adaptable. With a handful of everyday ingredients, you get a complete dinner that feels homey and tastes even better the next day.

Keep the seasonings simple or spin it in a new direction with spices and toppings. Either way, it’s the kind of weeknight recipe you’ll reach for again and again.