Thing To Cook With Ground Beef is my go-to answer when I need dinner on the table fast without sacrificing flavor. This one-pan wonder combines seasoned ground beef with crispy potatoes, bell peppers, and a blanket of melted cheddar—all cooked in a single skillet for easy cleanup.
Advertisements1
I developed this recipe after countless busy weeknights when I wanted something hearty, satisfying, and family-approved. The key is building layers of flavor: searing the beef until deeply browned, then letting the potatoes soak up all those savory juices. It's comfort food that's actually practical.
Why You'll Love This Recipe
About the Ingredients
1 lb (450g) ground beef (85% lean)
Choose 85% lean for the right balance of flavor and moisture; if using leaner, add a tablespoon of olive oil.
2 tbsp (30ml) olive oil
Use extra-virgin olive oil for sautéing; can substitute with canola or vegetable oil.
1 medium yellow onion, diced
Yellow onions provide a sweet, savory base; you can use white or red onions if needed.
3 cloves garlic, minced
Fresh garlic is best; substitute 1/2 tsp garlic powder if you're in a pinch.
1 lb (450g) baby potatoes, halved
Baby potatoes cook quickly and hold their shape; substitute with diced Yukon Gold or red potatoes.
1 red bell pepper, chopped
Adds color and sweetness; use any color bell pepper or omit if you prefer.
1 tsp smoked paprika
Smoked paprika gives a deep, smoky flavor; regular paprika works but won't be as smoky.
1 tsp chili powder
Adds mild heat and depth; adjust to taste or use ancho chili powder for a richer flavor.
1/2 tsp ground cumin
Earthy and warm; toast it briefly in the pan for extra aroma.
1/2 cup (120ml) beef broth
Use low-sodium broth to control salt; chicken or vegetable broth also work.
1 cup (100g) shredded sharp cheddar cheese
Sharp cheddar melts beautifully; try Monterey Jack or pepper jack for a different twist.
2 tbsp (30g) chopped fresh parsley, for garnish
Fresh parsley adds a pop of color; substitute with cilantro if you like.
Tips & Tricks
Don't overcrowd the pan
If you add too many potatoes at once, they'll steam instead of browning. Cook them in a single layer and give them space to crisp up.
Pat potatoes dry
After washing, dry the potatoes thoroughly with a towel. Excess moisture prevents browning and can make them mushy.
Let the beef brown properly
Allow the ground beef to sit undisturbed for a few minutes before stirring to get a nice crust. This builds flavor.
Pro Tips
Step-by-Step Instructions
1. Brown the Beef
Heat 1 tbsp olive oil in a large skillet over medium-high heat (375°F/190°C). Add ground beef and cook, breaking it apart with a spoon, until browned and no longer pink, about 5-7 minutes. Season with salt and pepper. Transfer to a plate and set aside.
2. Sauté Aromatics
In the same skillet, reduce heat to medium (350°F/175°C). Add remaining 1 tbsp olive oil, onion, and garlic. Sauté until onion is translucent and fragrant, about 2-3 minutes.
3. Cook the Potatoes
Add halved baby potatoes to the skillet. Season with smoked paprika, chili powder, and cumin. Cook, stirring occasionally, until potatoes are golden brown on the edges and beginning to soften, about 8-10 minutes.
4. Add Bell Pepper
Stir in the chopped red bell pepper and cook for 2 minutes, until slightly tender but still crisp.
5. Simmer with Broth
Pour in the beef broth and scrape up any browned bits from the bottom of the pan. Bring to a simmer and cook until the liquid reduces by half and potatoes are fork-tender, about 5 minutes.
6. Combine and Top
Return the cooked ground beef to the skillet and stir to combine. Sprinkle the shredded cheddar evenly over the top.
7. Melt the Cheese
Cover the skillet with a lid and cook over medium-low heat (300°F/150°C) until the cheese is melted and bubbly, about 2-3 minutes.
8. Garnish and Serve
Remove from heat and let stand for 5 minutes. Garnish with fresh parsley and serve directly from the skillet.
Delicious Variations
Spicy Mexican
Add 1 diced jalapeño with the onion and use pepper jack cheese. Serve with sour cream and salsa.
Loaded Veggie
Add 1 cup sliced mushrooms and 1 zucchini, chopped, with the bell pepper. Use Swiss cheese for a different flavor.
Southwest Style
Stir in 1/2 cup corn kernels and 1/4 cup black beans with the broth. Top with Monterey Jack and crushed tortilla chips.
How to Store Thing To Cook With Ground Beef
Refrigerator
Store in an airtight container in the fridge for up to 3 days.
Freezer
Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating
Reheat in a skillet over medium heat with a splash of beef broth or water to keep it moist, or microwave in 30-second bursts until hot.
Frequently Asked Questions
Q: Can I use ground turkey instead of ground beef?
Yes, ground turkey works well, but it's leaner so add 1-2 tablespoons of olive oil to keep it moist. Cook until no longer pink and internal temperature reaches 165°F (74°C).
Q: How do I make this dish dairy-free?
Simply omit the cheese or use a dairy-free shredded cheese alternative. The dish will still be flavorful, though you'll lose the gooey topping.
Q: Can I add other vegetables?
Absolutely! Mushrooms, zucchini, or carrots all work great. Add them with the bell pepper to ensure they cook through without becoming mushy.
Q: Is this dish gluten-free?
Yes, as written it is gluten-free. Just ensure your beef broth is certified gluten-free, as some brands may contain gluten.
Q: Can I prepare this in advance?
You can brown the beef and chop the veggies ahead of time. Store separately in the fridge and assemble when ready to cook. The final dish is best served fresh.
If you loved this easy ground beef skillet, I'd love to hear about it! Leave a comment below or tag me on social media with your creations. Don't forget to subscribe for more quick and delicious meals. Work smarter, not harder.
Thing To Cook With Ground Beef
Thing To Cook With Ground Beef is a savory one-pan skillet with juicy beef, tender potatoes, and melted cheese—ready in 30 minutes.
🧂 Ingredients
- 1 lb (450g) ground beef (85% lean)
- 2 tbsp (30ml) olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 lb (450g) baby potatoes, halved
- 1 red bell pepper, chopped
- 1 tsp smoked paprika
- 1 tsp chili powder
- 1/2 tsp ground cumin
- 1/2 cup (120ml) beef broth
- 1 cup (100g) shredded sharp cheddar cheese
- 2 tbsp (30g) chopped fresh parsley, for garnish
📋 Instructions
- 1Brown the Beef — Heat 1 tbsp olive oil in a large skillet over medium-high heat (375°F/190°C). Add ground beef and cook, breaking it apart with a spoon, until browned and no longer pink, about 5-7 minutes. Season with salt and pepper. Transfer to a plate and set aside.
- 2Sauté Aromatics — In the same skillet, reduce heat to medium (350°F/175°C). Add remaining 1 tbsp olive oil, onion, and garlic. Sauté until onion is translucent and fragrant, about 2-3 minutes.
- 3Cook the Potatoes — Add halved baby potatoes to the skillet. Season with smoked paprika, chili powder, and cumin. Cook, stirring occasionally, until potatoes are golden brown on the edges and beginning to soften, about 8-10 minutes.
- 4Add Bell Pepper — Stir in the chopped red bell pepper and cook for 2 minutes, until slightly tender but still crisp.
- 5Simmer with Broth — Pour in the beef broth and scrape up any browned bits from the bottom of the pan. Bring to a simmer and cook until the liquid reduces by half and potatoes are fork-tender, about 5 minutes.
- 6Combine and Top — Return the cooked ground beef to the skillet and stir to combine. Sprinkle the shredded cheddar evenly over the top.
- 7Melt the Cheese — Cover the skillet with a lid and cook over medium-low heat (300°F/150°C) until the cheese is melted and bubbly, about 2-3 minutes.
- 8Garnish and Serve — Remove from heat and let stand for 5 minutes. Garnish with fresh parsley and serve directly from the skillet.
Ethan writes about tech productivity and digital tools, focusing on how to streamline workflows without overcomplicating. He tests apps and gadgets in his daily life and shares what actually works.
