One-Pan Ground Beef and Potatoes Skillet

Ground beef and potatoes are cooked together in a single skillet and finished in a tangy mustard-tomato sauce instead of a cream or canned-soup base. The potatoes turn golden and tender, the ground beef is seasoned with smoked paprika and cumin, and melted cheddar brings everything together in about 30 minutes. This is the kind of weeknight meal you can make when you want something filling without using more than one pan.

Key Ingredients:

All ingredient amounts appear in the recipe card below. Use these notes to choose the best options and get the texture and flavor you want.

Potatoes: Cut into even ½-inch cubes so they cook at the same pace as the ground beef. Yukon Gold or white potatoes work well; Yukon Gold holds shape a little better and becomes slightly creamier when tender. Russets will work in a pinch but can break down more easily.

Pro Tip: Keep the cubes uniform. Uneven pieces mean some will be mushy while others remain firm when the dish is finished.

Lean Ground Beef: I prefer lean ground beef because the potatoes are cooked in oil first; fattier beef can leave the skillet greasy. If you only have regular ground beef, drain the excess fat after browning.

Yellow Mustard: Two teaspoons add a subtle tang that lifts the tomato sauce and gives a slight cheeseburger note. If you want a stronger tang, a full tablespoon is also fine.

Tomato Sauce: Use plain tomato sauce rather than jarred pasta sauce to avoid additional herbs or sugar. Half a cup coats the ingredients without turning the skillet into a stew.

Shredded Cheese: Use ½ to 1 cup depending on how cheesy you want it. Sharp cheddar is my go-to because it keeps a strong flavor after melting, but Monterey Jack or a Mexican blend work well too.

How to make Ground Beef and Potatoes

Have a large, wide skillet ready—12-inch cast iron or another heavy-bottomed pan is ideal so the potatoes brown rather than steam.

1. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Let the oil warm for a minute so the potatoes begin to sizzle when they hit the pan. Add the diced potatoes and cook, stirring occasionally, for 5–7 minutes. They should start to color but won’t be fully tender yet.

Pro tip: Remove the potatoes after 5–7 minutes so they don’t overcook while you brown the beef. If left in the pan the whole time they can become mushy.

2. In the same skillet, add the ground beef and cook 5–6 minutes, breaking it apart until no pink remains. Drain excess fat if necessary. Don’t wipe out the skillet—those browned potato bits add flavor to the beef.

3. Add the diced onion, garlic, and red bell pepper to the beef. Cook 3–4 minutes until the vegetables soften and become fragrant. Adding them after the beef browns prevents the meat’s moisture from steaming the vegetables.

4. Season well and cook 1 minute to bloom the spices. Stir in kosher salt, black pepper, Worcestershire sauce, ground cumin, dried oregano, smoked paprika, and an optional pinch of chili flakes. Toast the spices briefly in the pan, then add the mustard and tomato sauce and stir until everything is glossy and coated. Taste and adjust mustard or chili flakes if you want more tang or heat.

5. Return the cooked potatoes to the skillet and stir to combine. Cook another 5 minutes so flavors meld and the potatoes finish cooking; a fork should slide into a cube with almost no resistance. Sprinkle shredded cheese over the top, cover the skillet off the heat for a couple of minutes until the cheese melts, then finish with chopped parsley and serve warm.