Name: Ground Beef and Potatoes Recipes
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 1.5 pounds ground beef; 2 pounds potatoes (peeled and diced); 1 large onion (chopped); 2 cloves garlic (minced); 1 cup beef broth; 0.5 cup ketchup; 1 tablespoon Worcestershire sauce; 1 teaspoon salt; 0.5 teaspoon black pepper; 2 tablespoons olive oil

You know those days? The ones where the clock is ticking, the fridge looks a little bare, and you just need something that feels like a warm hug but doesn’t require a culinary degree? Yeah, I live for those days, and this GROUND BEEF and potatoes recipe is my absolute knight in shining armor. It’s the kind of meal that makes your house smell amazing, your family cheer, and your wallet breathe a sigh of relief. Honestly, it’s right up there with my mom’s pot roast in terms of pure comfort food status, but it’s so much quicker to whip up. If you’re anything like me and always looking for that perfect balance of hearty, delicious, and easy, then you’ve landed in the right spot. This dish is a staple in my kitchen, and I’m so excited to finally share it with you!

What is the difference between a ground beef and a potato dream?

Okay, so picture this: tender, seasoned ground beef nestled amongst soft, flavorful potato chunks, all baked together into this glorious, cohesive dish. It’s not exactly a casserole, and it’s definitely not just a simple skillet meal. Think of it more like a rustic, simplified Shepherd’s Pie without the fuss of making mashed potatoes from scratch. The beauty of this particular ground beef and potatoes recipe lies in its simplicity and how the flavors meld together as they bake. It’s hearty, satisfying, and uses ingredients you probably already have in your pantry and fridge. I love calling it my “One-Pan Wonder” because, well, that’s pretty much what it is. It’s the ultimate weeknight savior that tastes like it took hours, but I promise you, it doesn’t!

Why you’ll love this recipe?

There are so many reasons why this ground beef and potatoes recipe has become a legendary dish in my house, and I’m pretty sure it’ll earn a permanent spot in your recipe rotation too. First off, the flavor explosion is just unreal. The beef gets wonderfully browned and savory, while the potatoes soak up all those delicious juices and become incredibly tender and slightly sweet. It’s a symphony of textures and tastes that just works. And let’s talk about simplicity – this is where it truly shines. You literally just chop, mix, and bake. No fancy techniques, no obscure ingredients. This makes it incredibly budget-friendly too. Ground beef and potatoes are staples, and when you combine them, you get a filling meal that won’t break the bank. It’s also surprisingly versatile! While I’ll get into serving suggestions later, you can easily tweak the seasonings to suit your mood. Some nights I add a pinch of smoked paprika for a little warmth, other nights a dash of Italian seasoning for a different vibe. What I love most about this ground beef and potatoes recipe, though, is the sheer comfort it brings. On a chilly evening, or after a long day, there’s nothing quite like a scoop of this hearty goodness. It’s the kind of food that makes you feel good, from the inside out. It’s leagues beyond a simple stir-fry and way more soulful than a quick pasta. It’s pure, unadulterated comfort.

How do I make ground beef and potatoes?

Quick Overview

This recipe is all about bringing simple ingredients together for maximum flavor with minimal effort. You’ll brown some seasoned ground beef, toss it with prepped potatoes and a few other flavor boosters, then let the oven do the magic. The result is a beautifully baked dish where everything is tender, juicy, and utterly delicious. It’s the perfect weeknight meal that feels special but is truly easy enough for even the most novice cook. Seriously, if you can chop a potato, you can make this!

Ingredients

For the Hearty Base:

1.5 lbs Ground Beef (80/20 is my favorite): I find 80/20 gives the best flavor and a nice richness. If you’re looking for leaner, 90/10 works, but you might need a touch more oil.
2 lbs Potatoes (Yukon Gold or Russets work best): These get nice and tender without getting mushy. I like to cut them into roughly 1-inch cubes.
1 Large Onion, finely chopped: Essential for building flavor from the start.
2-3 Cloves Garlic, minced: Because is anything *really* complete without garlic?
1 tsp Salt, or to taste: Don’t be shy with the salt; it brings out all the other flavors.
1/2 tsp Black Pepper, or to taste: Freshly ground is always best if you have it!
1 tsp Dried Oregano: Adds a lovely herbaceous note.
1/2 tsp Paprika (smoked if you have it!): For that gorgeous color and a hint of smoky depth.
2 tbsp Olive Oil: To help brown the beef and coat the potatoes.
1 cup Beef Broth (low sodium): This is key for keeping everything moist and adding another layer of savory flavor.

For that Extra Zing (Optional but Recommended!):

1/4 cup Fresh Parsley, chopped: For a burst of freshness right at the end.
A squeeze of lemon juice: Brightens everything up beautifully.

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

First things first, get your oven preheating to 375°F (190°C). While that’s warming up, grab a large, oven-safe skillet or a 9×13 inch baking dish. If you’re using a skillet, make sure it’s one that can handle the heat – cast iron is my absolute favorite for this! If you’re using a baking dish, just make sure it’s greased lightly with a little cooking spray or butter. This just ensures nothing sticks and makes cleanup a breeze later.

Step 2: Brown the Beef and Aromatics

Place your skillet over medium-high heat and add the 2 tablespoons of Olive Oil. Once it’s shimmering, add the ground beef. Break it up with a spoon and let it brown, stirring occasionally. Once it’s mostly browned, drain off any excess grease – I usually tilt the pan and spoon it out. Now, toss in your chopped onion and minced garlic. Sauté them with the beef for about 3-5 minutes, until the onions are softened and fragrant. This is where all that amazing flavor starts to build!

Step 3: Season Everything Up

Now it’s time to season! Sprinkle in the salt, pepper, oregano, and paprika. Stir everything together to coat the beef and onions evenly. Let it cook for another minute or so, just until the spices are really fragrant. This step is crucial for developing a deep, savory flavor profile that will permeate the whole dish.

Step 4: Add the Potatoes and Broth

Add your cubed potatoes to the skillet with the beef mixture. Give it a good stir to combine. Pour in the beef broth. You want enough liquid to create some steam and help cook the potatoes through, but not so much that it becomes soupy. Stir everything together, making sure the potatoes are as evenly distributed as possible.

Step 5: Bake to Perfection

If you’re using a skillet, you can simply cover it with a lid or foil and pop it directly into the preheated oven. If you transferred everything to a baking dish, cover that tightly with foil. Bake for about 40-50 minutes. You want the potatoes to be fork-tender and the liquid to be mostly absorbed, with a nice rich sauce forming at the bottom. If the potatoes aren’t quite tender enough after 50 minutes, you can give it another 10-15 minutes, covered.

Step 6: Finishing Touches

Once the potatoes are perfectly tender and everything looks glorious, remove the dish from the oven. If you like, stir in the fresh parsley and a squeeze of lemon juice. This step really brightens up the whole dish and adds a lovely freshness that cuts through the richness. Let it sit for about 5-10 minutes before serving. This allows the flavors to meld even further and makes it easier to serve.

Step 7: Slice and Serve

Serve this delicious ground beef and potatoes dish hot! It’s hearty enough on its own, but I’ll share some serving suggestions next that really make it shine. Dig in and enjoy the incredible comfort!

What to Serve It With

This ground beef and potatoes recipe is so hearty and satisfying that it can honestly stand alone as a complete meal. But, like any good friend, it loves to be accompanied! For breakfast or brunch, believe it or not, this is fantastic. Just a smaller portion, maybe topped with a fried egg – the runny yolk is like a built-in sauce! It’s surprisingly delicious and a great way to use up leftovers. For a more traditional dinner, I love serving it with a simple side salad with a light vinaigrette. The crisp, fresh greens provide a lovely contrast to the richness of the beef and potatoes. A side of steamed Green Beans or broccoli is also a winner; it adds a nice pop of color and extra nutrients. If you’re feeling a bit more indulgent, some crusty bread is always welcome for sopping up any leftover savory juices. For cozy, casual nights, I often just pair it with some pickles or a dollop of sour cream – pure comfort food heaven! It’s incredibly adaptable, and that’s what makes it such a go-to.

Top Tips for Perfecting Your Ground Beef and Potatoes

Over the years, I’ve definitely learned a few tricks that take this ground beef and potatoes recipe from good to absolutely unforgettable. First, when it comes to the potatoes, don’t be afraid to cut them into fairly uniform pieces. This ensures they all cook evenly. I’ve found that if some pieces are too small, they can turn to mush before the larger ones are tender, and vice-versa. Consistency is key here! For the beef, don’t overcook it before adding the onions and garlic. You want it nicely browned, but still juicy. Overcooking at this stage can lead to dry beef. And about draining the grease – it’s important, but don’t go crazy and drain *all* of it. A little bit of that beef fat adds so much flavor to the dish. When it comes to seasoning, I always tell people to trust their taste buds. The salt and pepper amounts are guidelines; some ground beef is fattier and needs more seasoning, while potatoes can vary in their starchiness. Taste as you go! For the broth, using good quality beef broth makes a difference. If you only have water, it’ll still work, but broth adds a deeper flavor. And the optional fresh parsley and lemon juice? Seriously, don’t skip them if you can help it. They add a brightness that elevates the entire dish. I learned this after making it countless times and feeling like something was “missing” – it was that fresh lift! Finally, for baking, if your potatoes seem like they’re browning too quickly on top but aren’t tender inside, just loosely tent with foil. This allows them to steam and soften without burning.

Storing and Reheating Tips

This ground beef and potatoes dish is fantastic for leftovers, which is a huge win in my book! Once it’s cooled down a bit, I like to store any remaining portions in an airtight container in the refrigerator. It keeps really well for about 3 to 4 days. The flavors actually tend to meld and deepen overnight, making it even tastier the next day! When you’re ready to reheat, you have a few options. My favorite is to warm it gently in a skillet over medium-low heat, stirring occasionally, until heated through. This helps revive the texture a bit. You can also reheat it in the microwave, just cover it loosely to prevent splattering and microwave in 30-second increments until it’s piping hot. For a single serving, I often pop it back in the oven at around 350°F (175°C) for about 15-20 minutes, covered with foil. I wouldn’t recommend freezing this particular dish after it’s been baked, as the potatoes can get a bit watery and lose their texture upon thawing. It’s best enjoyed fresh or as a refrigerator leftover.

Frequently Asked Questions

Can I make this gluten-free?

Absolutely! This recipe is naturally gluten-free as written. The ground beef, potatoes, onions, garlic, and seasonings are all gluten-free. Just double-check that your beef broth is also certified gluten-free, as some brands can contain hidden gluten ingredients. You’re good to go!

Do I need to peel the potatoes?

You don’t have to peel the potatoes! If you’re using Yukon Golds or Red Bliss potatoes, the skins are thin and edible, adding a bit more texture and nutrients. If you’re using Russets and prefer not to have the skin, then peeling them is totally fine. It’s really a personal preference.

Can I add other vegetables?

Oh, absolutely! This recipe is so forgiving and welcomes other veggies. Carrots (cut into smaller pieces so they cook through) or peas (add them in the last 15 minutes of baking) are fantastic additions. Even some chopped bell peppers sautéed with the onions would be delicious. Just make sure any added vegetables will cook in a similar timeframe to the potatoes.

How can I adjust the seasonings?

This is where you can really make it your own! Feeling Italian? Add some dried basil and a pinch of red pepper flakes. Want a smoky kick? More smoked paprika and maybe a dash of chipotle powder. A little rosemary or thyme also works wonderfully with the beef and potatoes. Don’t be afraid to experiment!

What can I use instead of beef broth?

If you don’t have beef broth, chicken broth or even vegetable broth will work in a pinch. For an even richer flavor, you could use a tablespoon of tomato paste dissolved in the broth. Water will also do, but you’ll miss out on some of that savory depth.

Final Thoughts

Honestly, this ground beef and potatoes recipe is more than just a meal for me; it’s a feeling. It’s the feeling of a successful weeknight dinner, the joy of seeing empty plates, and the simple satisfaction of nourishing my family with something truly delicious. It’s a testament to how simple, humble ingredients can come together to create something truly magical. If you’re looking for a comforting, easy, and flavorful dish that will become a cherished part of your own family’s meal rotation, then you absolutely have to give this a try. It’s a hug in a bowl, and I’m so happy to have shared it with you. If you make it, please, please let me know how it turns out in the comments below! I’d love to hear your variations and see your photos. Happy cooking, and enjoy every comforting bite!

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