Ground Beef and Potatoes Skillet: A One-Pan Classic for Beginner Cooks

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The first time I cooked for myself after moving out, I was overwhelmed. Between learning how to grocery shop on a budget and trying not to burn anything, I found myself reaching for recipes that were simple, forgiving, and made with ingredients I could actually pronounce. That’s how I discovered the magic of ground beef and potatoes. One skillet, minimal effort, and the kind of comfort that reminds you of home, even if you’re still figuring out how to turn on the oven light.

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This recipe is a beginner cook’s dream. It’s affordable, quick to make, and endlessly customizable. You don’t need fancy gadgets or chef-level skills—just a large skillet, a few pantry staples, and a willingness to give it a try. And the best part? It’s a full meal in itself, packed with protein, hearty potatoes, and colorful vegetables. It’s filling, flavorful, and just feels good to eat.

Whether you’re new to cooking or just looking for something easy on a weeknight, this dish checks all the boxes:

• Simple ingredients that don’t require a trip to a specialty store
• Balanced and nutritious, with protein, carbs, and vegetables in one skillet
• Quick cleanup, thanks to its one-pan design
• Customizable, so you can adapt it to what you already have

Let’s dive into the ingredients, steps, and tips that will have you serving up this warm, satisfying meal in no time.

Ingredients and Preparation

Main Ingredients

• 2 tablespoons olive oil – for sautéing
• 1 pound lean ground beef – choose 85% or leaner for less grease
• 1 medium yellow onion, diced – adds depth and sweetness
• 1 red bell pepper, diced – brings color and crunch
• 1.5 pounds Yukon gold potatoes, peeled and cubed – creamy texture that holds up well in a skillet
• 1 cup beef stock (or water) – helps steam and soften the potatoes
• 2 tablespoons Worcestershire sauce – adds umami and depth
• 1 teaspoon Dijon mustard – gives a slight tang to balance the richness
• 2–3 green onions, chopped – for a fresh, bright finish

Spice Mix

(Divide each spice in half to use at different stages of cooking.)

• 1 tablespoon cumin – smoky warmth
• 2 teaspoons paprika – subtle sweetness and color
• 2 teaspoons dried thyme – herbal flavor
• 1 teaspoon garlic powder – easy all-around flavor
• 1 teaspoon salt – taste as you go
• ½ teaspoon black pepper – adds a mild kick

Ingredient Substitutes

• Ground beef can be swapped for ground chicken or turkey for a lighter dish.
• Red bell pepper can be subbed with green, yellow, or even frozen mixed peppers.
• Yukon gold potatoes work best here, but russet or red potatoes are solid alternatives. Just adjust cooking time accordingly.
• Worcestershire sauce can be replaced with soy sauce and a splash of vinegar if needed.

Step-by-Step Instructions

1. Cook the Beef

Heat the olive oil in a large skillet over medium heat. Once hot, add the ground beef. Immediately season with half of the spice mix (use half of the cumin, paprika, thyme, garlic powder, salt, and pepper). Use a wooden spoon or spatula to break the beef into crumbles as it browns.

Continue cooking for about 5–6 minutes, or until the meat is browned and no longer pink. Transfer the beef to a plate and set aside. Keep any flavorful browned bits (called “fond”) in the skillet—they’ll add more flavor to the rest of the dish.

2. Cook the Potatoes

In the same skillet, add the peeled and cubed potatoes. Sprinkle the remaining half of the spice mix over them. Pour in the beef stock (or water) and cover with a lid. Let the potatoes cook over medium heat for 8–10 minutes, stirring every few minutes to ensure even cooking and prevent sticking.

You’ll know they’re ready when a fork easily pierces the cubes and most of the liquid has evaporated.

3. Sauté the Vegetables

Once the potatoes are tender, stir in the diced onion and red bell pepper. Cook uncovered for 4–5 minutes, or until the vegetables are soft and starting to caramelize around the edges. If the pan starts to dry out too much, add a splash of water or stock.

4. Combine and Finish

Return the browned ground beef to the skillet. Stir everything together and add the Worcestershire sauce and Dijon mustard. Mix thoroughly, allowing the flavors to combine and warm through—about 2–3 minutes more.

Taste and adjust seasoning as needed. You may want a little more salt, a dash of hot sauce, or a sprinkle of pepper depending on your preferences.

5. Garnish and Serve

Remove the skillet from heat and sprinkle the chopped green onions over the top. Serve warm, directly from the pan for a rustic presentation, or dish it up with a side salad or toasted bread.

Beginner Tips and Notes

How to Know When It’s Done

• Ground beef is done when no pink remains and it starts to develop a brown crust.
• Potatoes should be tender when pierced with a fork but not falling apart.
• Onions and peppers are ready when they’ve softened and become slightly translucent or golden.

Common Mistakes to Avoid

• Overcrowding the pan: This can cause steaming instead of browning. Use a wide skillet, ideally 12 inches or more.
• Undercooked potatoes: Cut them evenly and small (½-inch cubes) to ensure quick, even cooking.
• Burning the beef: Medium heat is your friend. High heat will brown quickly but may dry out the meat or burn it before it cooks through.

Kitchen Hacks

• Prep everything first (called “mise en place”)—dice the onions, chop the peppers, and measure spices. This keeps the process smooth.
• No lid for your skillet? Use a baking sheet or large plate to trap steam while the potatoes cook.
• Don’t have beef stock? Dissolve a bouillon cube in a cup of hot water as a substitute.

Serving Suggestions

This dish stands well on its own, but you can round it out with a few extras if desired:

Side Ideas

• Simple side salad with vinaigrette balances the hearty richness.
• Steamed green beans or broccoli for extra fiber and color.
• Crusty bread or flatbread to scoop up any juices.

Sauce Pairings

• A dollop of sour cream or Greek yogurt adds creaminess.
• A spoonful of hot sauce or chili crisp brings heat.
• A drizzle of lemon-tahini dressing creates a fusion twist.

Storage Tips

• Fridge: Store leftovers in an airtight container for up to 4 days.
• Freezer: Portion into freezer-safe containers and store for up to 2 months.
• Reheat: Warm in a skillet over low heat with a splash of water or microwave in 60-second intervals, stirring in between.

Engagement Features

Cooking as a beginner is about building confidence through small wins—and this recipe delivers just that. It doesn’t ask for a lot of time, ingredients, or technique, but the result feels satisfying and impressive. You’ll not only end up with a tasty meal, but you’ll also walk away with better knife skills, a basic understanding of spice layering, and a little more confidence in your ability to cook from scratch.

If you try this recipe, we’d love to hear how it went. Did you make any swaps? Add your favorite spice? Try it with ground chicken? Share your experience in the comments and let us know how it turned out. Every cook’s version is a little different, and your feedback could help another beginner on their cooking journey.