Name: Cheesy Beef and Potato Skillet
Prep time: 15 min
Cook time: 30 min
Total time: 50 min
Yield: 6
Cuisine: American
Ingredients: 1 ½ lbs potatoes (russet or Yukon gold), cut into ½-inch cubes; 1 lb ground beef; 1 medium onion, diced; 1 bell pepper (any color), diced; 3 garlic cloves, minced; 1 teaspoon paprika; ½ teaspoon garlic powder; ½ teaspoon onion powder; ½ teaspoon chili powder or cumin; Salt and black pepper to taste; 2 tablespoons olive oil or butter (divided); 1 ½ cups shredded cheddar cheese; 1 cup shredded mozzarella cheese; 2-3 tablespoons chopped fresh parsley (optional)

Golden-brown diced potatoes sautéed until crispy, mixed with savory seasoned ground beef, onions, garlic, and bell peppers, then smothered in gooey melted cheddar and mozzarella. Finished with a sprinkle of fresh herbs, this comforting skillet meal delivers crispy, cheesy, beefy goodness in every forkful—pure weeknight satisfaction.

Why You’ll Love This Recipe

You’ll keep coming back to this cheesy beef and potato skillet because it’s the definition of easy, satisfying comfort food made in one pan—no fancy techniques or endless dishes.

The potatoes get beautifully crisp on the outside while staying tender inside, the beef stays juicy and flavorful with just the right spices, and the double-cheese melt creates that irresistible gooey pull everyone craves.

It’s ready in under 45 minutes, uses everyday pantry staples, and feels hearty enough for dinner yet casual enough for lunch leftovers. Kids love the cheesy factor, adults appreciate the balanced flavors, and you’ll love how forgiving it is—swap veggies, adjust heat, or make it ahead.

It’s budget-friendly, family-approved, and delivers big taste with very little effort—exactly what busy weeknights need.

Yield: 6 servings

Cheesy Beef and Potato Skillet

Crispy potatoes, seasoned beef, and melty cheese all in one skillet—easy, cheesy, hearty comfort food.

Prep Time 15 minutes

Cook Time 30 minutes

Additional Time 5 minutes

Total Time 50 minutes

Ingredients

1 ½ lbs potatoes (russet or Yukon gold), cut into ½-inch cubes
1 lb ground beef
1 medium onion, diced
1 bell pepper (any color), diced
3 garlic cloves, minced
1 teaspoon paprika
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon chili powder or cumin
Salt and black pepper to taste
2 tablespoons olive oil or butter (divided)
1 ½ cups shredded cheddar cheese
1 cup shredded mozzarella cheese
2-3 tablespoons chopped fresh parsley (optional)

Instructions

Prep the potatoes — Wash and dice potatoes into even ½-inch cubes (skin on or off—your choice). Pat dry with paper towel for better browning.
Crisp the potatoes — Heat 1 tablespoon oil or butter in large skillet (cast iron ideal) over medium-high. Add potatoes in single layer, season with salt and pepper. Cook 10-12 minutes, stirring occasionally, until golden and crisp-tender. Remove to plate if skillet is small.
Brown the beef — In same skillet, add ground beef. Break up with spoon and cook 6-8 minutes until browned and no pink remains. Drain excess fat if needed.
Build the flavor base — Add diced onion and bell pepper to beef. Cook 4-5 minutes until vegetables soften. Stir in minced garlic and cook 1 minute until fragrant.
Season everything — Sprinkle paprika, garlic powder, onion powder, chili powder or cumin, salt, and pepper over beef-veggie mix. Stir well and cook 1-2 minutes to bloom spices.
Reunite potatoes — Return crispy potatoes to skillet. Gently toss everything together so potatoes soak up those delicious beefy flavors. Taste and adjust seasoning—be generous!
Layer on the cheese — Reduce heat to low-medium. Sprinkle cheddar and mozzarella evenly over top. Cover skillet 3-5 minutes until cheese melts into gooey, stretchy perfection.
Optional broil for golden top — If you love extra crisp cheese, uncover and broil 2-3 minutes—watch closely so it doesn’t burn!
Finish with freshness — Remove from heat. Scatter chopped fresh parsley over top for color and bright flavor (optional but lovely).
Serve hot and happy — Scoop straight from skillet onto plates. Pair with a simple green salad or steamed veggies—dig into the crispy potatoes, juicy beef, and melty cheese while it’s piping hot!

Notes

Keep heat medium-high when crisping potatoes—too low steams instead of browns. If potatoes stick, add a splash more oil. Cheese melts best when added off high heat. This dish reheats beautifully in skillet—add a tablespoon of water to loosen if needed.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 448Total Fat 28gSaturated Fat 11gUnsaturated Fat 17gCholesterol 100mgSodium 407mgCarbohydrates 14gFiber 2gSugar 3gProtein 33g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks:

Cut potatoes into uniform ½-inch cubes so they cook evenly and crisp nicely.
Don’t overcrowd the skillet when browning potatoes—work in batches if needed for crisp edges.
Par-cook potatoes slightly (microwave 4-5 min) to speed up skillet time without sogginess.
Use a well-seasoned cast iron or heavy skillet for best browning and heat retention.
Let cheese melt covered on low heat for gooey texture without burning.
Drain excess beef fat if using very lean meat to prevent greasiness.
Taste and season generously at the end—potatoes soak up flavor.
For extra crisp, broil 2-3 minutes at the end (watch closely!).
Freshly shredded cheese melts smoother than pre-shredded.

Ingredients Notes

Ground beef: 80/20 lean-to-fat ratio for juiciness and flavor—drain excess grease after browning if desired.
Potatoes: Russet or Yukon gold—russets crisp up beautifully, Yukon golds offer creamier interior. Leave skin on for rustic texture and nutrition or peel for smoother bite.
Onion and garlic: Yellow onion for sweetness, fresh garlic for punch—essential aromatic base.
Bell pepper: Adds color, mild sweetness, and crunch—any color works; red for sweetest flavor.
Cheddar & mozzarella: Sharp cheddar for bold tang, mozzarella for stretchy melt—combo creates perfect cheesy pull.
Spices: Paprika (smoked optional), garlic powder, onion powder, chili powder or cumin—build warm, savory profile.
Butter or oil: Butter for richer potato flavor when crisping; olive oil for beef browning.
Fresh parsley: Bright finishing herb—optional but adds freshness and color.

Variations and Substitutions

Spicy version: Add diced jalapeños, red pepper flakes, or hot sauce to beef.
Veggie boost: Stir in spinach, zucchini, mushrooms, or corn in last few minutes.
Cheese swap: Use pepper jack for heat, gouda for smokiness, or Mexican blend.
Breakfast style: Top with fried eggs and serve for brunch.
Low-carb: Replace potatoes with cauliflower florets or diced turnips.
Ground turkey or chicken: Lighter protein option—add extra seasoning.
Taco twist: Use taco seasoning packet instead of individual spices + top with salsa.
Loaded style: Finish with sour cream, bacon bits, green onions, or diced tomatoes.
Vegetarian: Swap beef for black beans, lentils, or plant-based ground.
Air-fryer potatoes: Crisp diced potatoes separately in air fryer, then combine.

Storage Options:

Store leftovers in airtight container in fridge up to 4 days—reheat in skillet over medium with splash of broth or water to revive texture, or microwave covered.

Freeze in freezer-safe container up to 2 months—thaw overnight in fridge and reheat in skillet (potatoes may soften slightly but flavors stay great).