This One-Pan Ground Meat Skillet is my go-to weeknight dinner when I need something fast, filling, and foolproof. You get juicy ground beef, tender potatoes, and a savory tomato-based sauce all cooked in a single skillet—minimal cleanup, maximum flavor.
Advertisements1
It's incredibly versatile: swap the beef for turkey or chicken, add your favorite veggies, or spice it up with chili flakes. The recipe is forgiving and perfect for busy nights when you want a home-cooked meal without the fuss.
Why You'll Love This Recipe
About the Ingredients
1 lb (450g) ground beef (80/20)
For best flavor and juiciness, use 80/20 ground beef. You can substitute ground turkey or chicken for a leaner option, but add a tablespoon of olive oil to prevent dryness.
1 medium yellow onion, diced
Adds a sweet, savory base. Use a sweet onion like Vidalia if you prefer a milder flavor.
2 cloves garlic, minced
Fresh garlic is best, but you can use 1 teaspoon of jarred minced garlic in a pinch.
2 medium potatoes, diced into 1/2-inch cubes
Yukon Gold or red potatoes hold their shape well. Russets work too, but they may soften more.
1 cup (240ml) beef broth
Use low-sodium broth to control salt. Chicken or vegetable broth also work.
1 can (14.5 oz / 410g) diced tomatoes, undrained
Fire-roasted diced tomatoes add extra smoky flavor. You can use crushed tomatoes for a smoother sauce.
1 teaspoon smoked paprika
Adds a subtle smoky depth. Regular paprika works, but smoked is better. Substitute with chipotle powder for extra heat.
1 teaspoon dried oregano
Italian seasoning can be used in place of oregano. Add a pinch of dried thyme if you have it.
1/2 teaspoon salt, plus more to taste
Adjust based on your broth and tomatoes. Sea salt or kosher salt are fine.
1/4 teaspoon black pepper
Freshly ground is best. Adjust to your preference.
2 tablespoons fresh parsley, chopped (for garnish)
Garnish adds a fresh pop of color. Cilantro also works if you prefer.
Tips & Tricks
- Don't overcrowd the skillet when browning the meat—work in batches if needed to get a good sear.
- Cut potatoes into uniform 1/2-inch cubes so they cook evenly and become fork-tender in the same time as the sauce.
- If the skillet gets too dry while simmering, add a splash of broth or water to keep the sauce from sticking.
Pro Tips
Step-by-Step Instructions
1. Brown the Beef
Heat a large skillet over medium-high heat (350°F / 175°C). Add the ground beef and cook, breaking it apart, until browned and no longer pink, about 5-7 minutes. The meat should be golden brown and sizzling. Use a slotted spoon to transfer to a plate, leaving 1 tablespoon of drippings in the pan.
2. Sauté Aromatics
Reduce heat to medium (300°F / 150°C). Add the onion and potatoes to the skillet and cook, stirring occasionally, until the onion is translucent and the potatoes start to soften, about 5 minutes. The potatoes should be slightly golden at the edges.
3. Add Garlic and Spices
Stir in the garlic, smoked paprika, oregano, salt, and pepper. Cook for 1 minute until fragrant, stirring constantly to prevent burning.
4. Add Liquids and Tomatoes
Pour in the beef broth and diced tomatoes with their juices. Scrape the bottom of the skillet to release any browned bits. Bring the mixture to a simmer.
5. Simmer the Skillet
Return the browned beef to the skillet. Reduce heat to low (200°F / 95°C), cover, and simmer for 15-20 minutes, or until the potatoes are fork-tender and the sauce has thickened slightly. Stir occasionally to prevent sticking.
6. Adjust Seasoning
Taste and adjust salt and pepper if needed. If the sauce is too thin, simmer uncovered for 2-3 minutes more. If too thick, add a splash of broth.
7. Garnish and Serve
Sprinkle with fresh parsley and serve hot. This dish is great on its own, over rice, or with crusty bread.
Delicious Variations
Spicy Kick
Add 1/2 teaspoon of red pepper flakes or a diced jalapeño with the garlic for heat.
Cheesy Twist
Stir in 1 cup of shredded cheddar or Monterey Jack cheese just before serving until melted.
Veggie-Packed
Add 1 cup of diced bell peppers, zucchini, or mushrooms along with the onions and potatoes.
How to Store One-Pan Ground Meat Skillet
Refrigerator
Store leftovers in an airtight container in the fridge for up to 4 days.
Freezer
Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat in a skillet over medium heat (300°F / 150°C) until heated through, about 5-7 minutes. You can also microwave in 30-second intervals, stirring in between.
Frequently Asked Questions
Q: Can I use ground turkey instead of beef?
Yes, ground turkey works well. Because turkey is leaner, add 1 tablespoon of olive oil when browning to keep it moist.
Q: Can I make this recipe in a slow cooker?
Yes, brown the beef and sauté the onions first, then transfer everything to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours, until potatoes are tender.
Q: How can I make this dish gluten-free?
This recipe is naturally gluten-free as long as you use a gluten-free beef broth. Check the broth label to be sure.
Q: Can I add other vegetables?
Absolutely. Bell peppers, zucchini, mushrooms, or carrots are great additions. Add them with the onions and potatoes, and adjust cooking time if needed.
Q: What can I serve with this skillet?
It's delicious over rice, quinoa, or with crusty bread. A side salad or steamed green beans also round out the meal nicely.
If you loved this easy one-pan dinner, be sure to try my other quick skillet recipes! And don't forget to share your creations in the comments below. Work smarter, not harder.
One-Pan Ground Meat Skillet
This savory one-pan ground meat skillet is a quick, hearty dinner with juicy meat, tender veggies, and a rich sauce, ready in 30 minutes.
🧂 Ingredients
- 1 lb (450g) ground beef (80/20)
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 2 medium potatoes, diced into 1/2-inch cubes
- 1 cup (240ml) beef broth
- 1 can (14.5 oz / 410g) diced tomatoes, undrained
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
📋 Instructions
- 1Brown the Beef — Heat a large skillet over medium-high heat (350°F / 175°C). Add the ground beef and cook, breaking it apart, until browned and no longer pink, about 5-7 minutes. The meat should be golden brown and sizzling. Use a slotted spoon to transfer to a plate, leaving 1 tablespoon of drippings in the pan.
- 2Sauté Aromatics — Reduce heat to medium (300°F / 150°C). Add the onion and potatoes to the skillet and cook, stirring occasionally, until the onion is translucent and the potatoes start to soften, about 5 minutes. The potatoes should be slightly golden at the edges.
- 3Add Garlic and Spices — Stir in the garlic, smoked paprika, oregano, salt, and pepper. Cook for 1 minute until fragrant, stirring constantly to prevent burning.
- 4Add Liquids and Tomatoes — Pour in the beef broth and diced tomatoes with their juices. Scrape the bottom of the skillet to release any browned bits. Bring the mixture to a simmer.
- 5Simmer the Skillet — Return the browned beef to the skillet. Reduce heat to low (200°F / 95°C), cover, and simmer for 15-20 minutes, or until the potatoes are fork-tender and the sauce has thickened slightly. Stir occasionally to prevent sticking.
- 6Adjust Seasoning — Taste and adjust salt and pepper if needed. If the sauce is too thin, simmer uncovered for 2-3 minutes more. If too thick, add a splash of broth.
- 7Garnish and Serve — Sprinkle with fresh parsley and serve hot. This dish is great on its own, over rice, or with crusty bread.
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.
