One-Pan Cheesy Meat & Potato Skillet

This One-Pan Cheesy Meat & Potato Skillet is my go-to when I want a warm, comforting dinner without the hassle. It’s a complete meal in one pan—seasoned ground beef, crispy golden potatoes, and a generous layer of melty cheese. Every bite is full of flavor, and I love how easy it is to prepare. Whether I’m cooking for the family or just want leftovers for lunch the next day, this skillet always delivers.

Why You’ll Love This Recipe

I like that this recipe keeps things simple without sacrificing taste. It uses pantry staples and comes together quickly, making it ideal for busy nights. The crispy potatoes and cheesy beef combination is satisfying and hearty, and cleanup is easy since everything cooks in one skillet. Plus, it’s endlessly customizable—I can add extra veggies or switch up the seasonings based on what I have in the kitchen.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• ground beef (or ground turkey or chicken)

• potatoes (peeled and diced)

• onion (chopped)

• bell pepper (chopped)

• garlic (minced)

• paprika

• onion powder

• garlic powder

• salt

• black pepper

• beef broth (or chicken broth)

• cheddar cheese (shredded, or your favorite cheese)

• olive oil (for cooking)

• fresh parsley (optional, for garnish)

Directions

Cook the Potatoes:
I heat olive oil in a large skillet over medium heat, then add the diced potatoes. I let them cook for 8–10 minutes, stirring occasionally, until they’re golden and starting to soften. Once they’re nearly tender, I remove them from the skillet and set them aside.

Brown the Ground Meat:
Using the same skillet, I cook the ground beef (or turkey or chicken) until browned and cooked through, about 5–7 minutes. If there’s any excess fat, I drain it.

Add Veggies and Seasoning:
I stir in the chopped onion, bell pepper, and garlic, then add the paprika, onion powder, garlic powder, salt, and pepper. I let everything cook for another 3–4 minutes until the vegetables are soft and fragrant.

Combine and Simmer:
I return the cooked potatoes to the skillet and pour in the broth. After giving everything a good stir, I cover the pan and let it simmer for 5 minutes so the potatoes can finish cooking and the flavors can meld.

Add the Cheese:
I sprinkle the shredded cheddar cheese evenly over the top, cover the skillet, and let it sit for 2–3 minutes until the cheese is melted and bubbly.

Serve:
Once it’s ready, I garnish with a bit of fresh parsley and serve it hot. It’s great right out of the skillet.

Servings and timing

• Servings: 4

• Prep Time: 10 minutes

• Cook Time: 25 minutes

• Total Time: 35 minutes

Variations

This skillet is easy to adjust depending on what I’m in the mood for or what’s in the fridge:

• Swap the meat: I often use ground turkey or chicken instead of beef when I want a leaner option.

• Change the cheese: Sometimes I go with mozzarella, Monterey Jack, or a spicy cheese like pepper jack.

• Add more veggies: Diced mushrooms, spinach, zucchini, or even shredded carrots work great here.

• Make it spicy: A pinch of red pepper flakes or a chopped jalapeño adds heat.

• Use sweet potatoes: I occasionally swap regular potatoes for sweet potatoes for a different flavor.

Storage/Reheating

Leftovers keep well in the fridge for up to 3 days. I store them in an airtight container. To reheat, I just warm it on the stove over low heat or microwave it until hot. If I want to freeze it, I let it cool first and then pack it in a freezer-safe container—it keeps for up to 2 months, though the potatoes may lose a bit of their crispiness.

FAQs

Can I use frozen potatoes?

Yes, I can use frozen diced potatoes. I just make sure to thaw them first so they cook evenly and crisp up in the skillet.

Can I prep this ahead of time?

Definitely. I often chop the veggies and measure out the seasonings earlier in the day to save time at dinner. I prefer cooking it fresh for the best texture.

What kind of cheese works best?

Cheddar is my favorite for this dish, but mozzarella, Monterey Jack, or even a sharp white cheddar taste great too. I choose based on what I have on hand.

How do I make this vegetarian?

To make it vegetarian, I skip the meat and add extra hearty veggies like mushrooms, zucchini, and spinach. A plant-based meat substitute also works well here.

Can I make this gluten-free?

Yes, it’s naturally gluten-free. I just double-check any packaged ingredients, like broth or cheese, to make sure they don’t have any added gluten.

Conclusion

This One-Pan Cheesy Meat & Potato Skillet is a simple and satisfying meal that I love turning to when I want something warm and hearty. It’s a breeze to make, it feeds the whole family, and I only need one pan. From the crispy potatoes to the savory meat and melty cheese, every part of this dish hits the spot. It’s comfort food done right, with easy prep and no fuss.

Print