Cheesy Ground Beef and Potato Casserole ready in 35 minutes. Simple one-skillet recipe with ground beef, potatoes, and melted cheddar—perfect weeknight dinner solution.
Hey, I’m Sofia! Welcome to Tasty at Home, where cooking is supposed to be fun, not scary.
This Cheesy Ground Beef and Potato Casserole? Pure comfort in a skillet. I stumbled upon this recipe during a particularly chaotic Tuesday evening when my pantry looked sad and my kids were hangry. The sizzling beef, the earthy aroma of paprika hitting the hot skillet, and that moment when melted cheddar blankets everything—it transformed a stressful night into our new Tuesday tradition.
Man, oh man, this dish delivers. It’s hearty, budget-friendly, and uses ingredients you probably have right now. I’ve tested this recipe seventeen times (yes, seventeen) to nail the perfect potato tenderness and cheese-to-beef ratio. Never thought a simple skillet meal could become the recipe my family requests weekly? You’re about to understand why.
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Table of Contents
What Makes This Recipe Special
This Cheesy Ground Beef and Potato Casserole stands out because it’s genuinely a one-skillet wonder. No separate pots, no casserole dish, no complicated steps. The potatoes cook directly with the seasoned beef, absorbing all those savory juices and creating a naturally creamy texture without adding heavy cream or condensed soup.
The secret lies in the cooking method. By simmering the potatoes in beef broth alongside the seasoned meat, you create layers of flavor that penetrate every bite. The paprika adds a subtle smokiness while oregano brings Mediterranean warmth—unexpected but absolutely delicious.
Cheesy Ground Beef and Potato Casserole
Equipment
- Large skillet with lid
- Chef’s knife
- wooden spoon
- box grater
- garlic press
Ingredients
Main Ingredients
- 1 lb Ground beef 80/20 blend recommended
- 1 tablespoon Olive oil Extra virgin preferred
- 1 medium Yellow onion Chopped, sweet onions work too
- 2 cloves Garlic Minced, fresh only
- 3 medium Potatoes Diced, Russet or Yukon Gold
- 1 teaspoon Salt Adjust to taste
- ½ teaspoon Black pepper Freshly ground
- 1 teaspoon Paprika Smoked for depth
- ½ teaspoon Dried oregano Italian or Greek
- 1 cup Cheddar cheese Shredded, sharp recommended
- ½ cup Beef broth Low-sodium preferred
- 1 tablespoon Fresh parsley For garnish
Instructions
- Heat olive oil in a large skillet over medium heat until shimmering. Add ground beef and cook 5-7 minutes until browned, breaking apart with a wooden spoon.
- Add chopped onion to the beef and cook 3-4 minutes until translucent. Stir in minced garlic and cook 45-60 seconds.
- Add diced potatoes and season with salt, black pepper, paprika, and oregano. Stir to coat evenly.
- Pour in beef broth, cover, and simmer on low for 20-25 minutes until potatoes are tender.
- Remove from heat, sprinkle shredded cheddar over the top, cover, and let sit 2-3 minutes to melt cheese.
- Garnish with fresh parsley and serve immediately.
Notes
Ingredient Overview
For the protein base, choose 80/20 ground beef for optimal flavor and moisture. Leaner beef works but can turn dry. For the vegetable foundation, select firm Russet or Yukon Gold potatoes—waxy varieties hold their shape beautifully during the simmer. Quality matters here.
The aromatic trio (onion, garlic, olive oil) creates the flavor foundation. Fresh garlic beats jarred versions every time—the pungency mellows into sweet, nutty notes. For the cheese layer, sharp cheddar delivers maximum flavor, though mild works for kid-friendly versions.
Complete Ingredient List
| Ingredient | US Measurement | Metric | Notes |
|---|---|---|---|
| Ground beef | 1 lb | 450g | 80/20 blend recommended |
| Olive oil | 1 tablespoon | 15ml | Extra virgin preferred |
| Yellow onion | 1 medium, chopped | ~150g | Sweet onions work too |
| Garlic | 2 cloves, minced | ~6g | Fresh only |
| Potatoes | 3 medium, diced | ~600g | Russet or Yukon Gold |
| Salt | 1 teaspoon | 5g | Adjust to taste |
| Black pepper | 1/2 teaspoon | 2.5g | Freshly ground |
| Paprika | 1 teaspoon | 3g | Smoked for depth |
| Dried oregano | 1/2 teaspoon | 1g | Italian or Greek |
| Cheddar cheese | 1 cup shredded | 115g | Sharp recommended |
| Beef broth | 1/2 cup | 120ml | Low-sodium preferred |
| Fresh parsley | 1 tablespoon | 3g | For garnish |
Shopping Tips for US Grocery Stores
Find ground beef in the fresh meat section—look for bright red color without gray spots. According to the USDA, ground beef should maintain a cold chain, so grab it last before checkout. Most major chains like Kroger, Safeway, and Walmart stock 80/20 blends prominently.
Potatoes sit in the produce section year-round. Choose firm specimens without green spots or sprouting eyes. Russets offer fluffy texture while Yukon Golds bring buttery richness—both work beautifully in this Ground Beef Potato Onion Casserole variation.
Smart Substitutions
Protein alternatives: Ground turkey, chicken, or plant-based crumbles work perfectly. Adjust seasoning as poultry needs slightly more salt. Ground pork adds richness but increases fat content.
Potato swaps: Sweet potatoes create a sweeter profile (reduce cooking time by 5 minutes). Cauliflower florets make this low-carb—cut cooking time to 12-15 minutes. Red potatoes hold shape well for chunkier texture.
Cheese options: Monterey Jack melts smoothly, Colby adds mild sweetness, or mix cheddar with mozzarella for stretch. For international readers, Gouda or Gruyère elevate this to gourmet status.
Broth substitutes: Chicken or vegetable broth work fine. In a pinch, dissolve one bouillon cube in 1/2 cup hot water. Water with a splash of soy sauce adds umami depth.
Essential Equipment
You need surprisingly little for this recipe. One large skillet (10-12 inch) with a lid handles everything. Cast iron retains heat beautifully and creates better browning, but non-stick works perfectly fine. If you lack a lid, aluminum foil crimped around the edges traps steam effectively.
A sharp chef’s knife makes potato dicing quick and uniform. Consistent 1/2-inch cubes ensure even cooking—this matters more than you’d think. A wooden spoon prevents scratching and breaks up ground beef efficiently.
Optional but helpful: A box grater for fresh cheese (pre-shredded contains anti-caking agents that affect melting), and a garlic press saves time though a knife works great.
How to Make Cheesy Ground Beef and Potato Casserole
Step 1: Brown the Beef Properly
Heat olive oil in your large skillet over medium heat until it shimmers—about 60 seconds. Add ground beef and resist the urge to stir immediately. Let it sit for 2-3 minutes to develop a brown crust (as Thomas Keller emphasizes, proper searing creates depth). Break it apart with your wooden spoon into small crumbles, not large chunks.
Continue cooking for 5-7 minutes total until no pink remains. You’ll hear steady sizzling—if it’s quiet, increase heat slightly. Well, I once crowded the pan and ended up steaming the meat instead of browning it. The fix? Cook in two batches if needed, or crank up the heat and be patient.
Step 2: Build the Aromatic Base
Add chopped onion directly to the browned beef—no need to drain unless there’s excessive grease. The onions will release moisture and deglaze those delicious brown bits stuck to the pan. Cook for 3-4 minutes, stirring occasionally, until the onion turns translucent and softens at the edges.
Toss in minced garlic and cook for exactly 45-60 seconds, stirring constantly. Garlic burns quickly and turns bitter, so watch carefully. You’ll smell the transformation—raw and sharp becomes sweet and fragrant.
Step 3: Add Potatoes and Seasonings
Scatter diced potatoes evenly across the skillet. Sprinkle salt, black pepper, paprika, and oregano over everything. Stir thoroughly to coat every potato cube and beef crumble—this ensures even seasoning throughout.
The paprika will darken slightly as it toasts with the hot ingredients, releasing smoky aromatics. This step takes just 1-2 minutes but dramatically impacts final flavor. Don’t skip the stirring—clumps of seasoning taste harsh while under-seasoned bites disappoint.
Step 4: Simmer Until Tender
Pour beef broth over the potato mixture and give one final stir to incorporate. Bring to a gentle bubble, then immediately cover with your lid and reduce heat to low. The goal is a lazy simmer, not a rolling boil.
Cook covered for 20-25 minutes without lifting the lid (trapped steam cooks potatoes faster). After 20 minutes, test one potato cube with a fork—it should pierce easily with no resistance. If still firm, re-cover and check every 3 minutes.
The liquid should mostly absorb, leaving just a glossy coating. If too much liquid remains, uncover and simmer on medium for 2-3 minutes. If it looks dry before potatoes soften, add 2-3 tablespoons water and continue cooking.
Step 5: Melt the Cheese Layer
Remove from heat (residual heat melts cheese perfectly without making it greasy). Sprinkle shredded cheddar evenly across the entire surface—edge to edge for complete coverage. Immediately cover with the lid again.
Let sit covered for 2-3 minutes off the heat. The trapped warmth melts cheese into a gooey, golden blanket. Oops! I once left it uncovered and got patches of unmelted cheese—not the end of the world but definitely less photogenic.
Step 6: Garnish and Serve
Uncover and admire your work—the cheese should be completely melted and slightly bubbling at the edges. Sprinkle fresh chopped parsley over the top for color contrast and fresh flavor. The bright green against golden cheese and brown beef looks restaurant-quality.
Serve immediately while the cheese is stretchy and the potatoes are steaming. This hearty one-pot comfort meal feeds four hungry adults or six as a side dish.
Expert Tips for Perfect Results
Uniform potato sizing matters tremendously. Cut all cubes the same 1/2-inch size so they cook evenly. Larger pieces stay hard while smaller ones turn mushy—aim for consistency over speed.
Don’t drain the beef unless swimming in grease. A little fat carries flavor and helps brown the onions. If using 90/10 lean beef, you might need that tablespoon of olive oil. If using 73/27, drain all but 2 tablespoons.
Season in layers for depth. I learned this from Julia Child’s technique—seasoning the beef, then the potatoes separately creates more complex flavor than dumping everything at once. Your taste buds notice the difference.
Let it rest 3-5 minutes before serving. This allows flavors to meld and makes portioning cleaner. The cheese sets slightly, creating cleaner slices instead of molten lava. Plus, it won’t burn anyone’s mouth.
Creative Variations to Try
Southwestern Style
Add 1 teaspoon cumin and 1/2 teaspoon chili powder with the paprika. Swap cheddar for pepper jack and top with diced avocado, sour cream, and fresh cilantro. This variation transforms it into a Tex-Mex fiesta. Serve with warm tortillas for a complete fusion dinner experience.
Breakfast Casserole Version
Add 4 beaten eggs during the last 5 minutes of cooking. Stir constantly until eggs scramble throughout the beef and potatoes. Top with extra cheese and serve with toast—ultimate weekend brunch material. My family requests this every Sunday morning.
Italian-Inspired Twist
Replace oregano with Italian seasoning blend. Add 1/2 cup diced bell peppers with the onions and 1/4 cup marinara sauce with the broth. Top with mozzarella and Parmesan instead of cheddar. Suddenly you’ve got a deconstructed lasagna situation.
Loaded Potato Style
After melting the cheese, top with crispy bacon bits, sliced green onions, and dollops of sour cream. It tastes like loaded potato skins met a cheeseburger—ridiculously indulgent and perfect for game day gatherings.
Holiday Feast Addition
For Thanksgiving or Christmas, add 1/2 cup frozen peas and 1/4 cup diced carrots with the potatoes. Use Gruyère instead of cheddar for elegant sophistication. Garnish with fresh thyme instead of parsley. Suddenly your simple skillet becomes holiday-table worthy.
Storage and Make-Ahead Instructions
Refrigerator Storage
Cool completely before transferring to an airtight container. Refrigerate for up to 4 days. The flavors actually deepen overnight as seasonings continue marinating the ingredients. Reheat individual portions in the microwave for 2-3 minutes, or the entire batch in a covered skillet over medium-low heat for 8-10 minutes, stirring occasionally.
Freezer Instructions
This Cheesy Ground Beef and potatoes freezes beautifully for up to 3 months. Portion into freezer-safe containers, leaving 1 inch headspace for expansion. Label with date and contents. Thaw overnight in the refrigerator before reheating.
Add fresh cheese after reheating for best texture—frozen and reheated cheese can separate slightly. I’ve done this dozens of times for quick weeknight meals.
Make-Ahead Strategy
Brown the beef with onions and garlic up to 2 days ahead. Store in the refrigerator, then continue from Step 3 when ready to cook. Alternatively, complete the entire recipe, let cool, and refrigerate. Reheat in a 350°F oven covered with foil for 20-25 minutes until hot throughout.
Storage Times Reference
| Storage Method | Duration | Best Practice |
|---|---|---|
| Room temperature | 2 hours max | Discard after 2 hours |
| Refrigerator | 4 days | Airtight container |
| Freezer | 3 months | Freezer-safe container |
| Thawed (refrigerator) | 24 hours | Don’t refreeze |
Perfect Pairings
Serve this hearty casserole alongside a crisp green salad with ranch or vinaigrette—the acidity cuts through the richness beautifully. Steamed broccoli or roasted garlic green beans add color and nutrition.
For beverages, iced tea or lemonade work for casual dinners. A cold beer complements the savory beef perfectly. For wine lovers, a medium-bodied red like Merlot or Côtes du Rhône balances the cheese and spices.
Crusty bread or dinner rolls soak up every last bit of cheesy goodness. I’m talking about that perfect bite where you swipe bread through the melted cheese pooled at the bottom—absolutely worth it. For dessert, something light like easy cheesecake cups provides sweet contrast.
Cheesy Ground Beef and Potato Casserole FAQs
Can I use frozen potatoes for this recipe?
Yes, frozen diced potatoes work in this Cheesy Ground Beef and Potato Casserole. Add them directly from frozen and reduce cooking time to 15-18 minutes since they’re partially cooked. Skip the thawing step—excess moisture makes the dish watery. Frozen hash browns work too but break down more, creating creamier texture.
What’s the best way to prevent watery casserole?
Prevent watery Ground Beef Potato Onion Casserole by using the exact broth amount listed and maintaining low heat during simmering. High heat boils off liquid too fast while low heat allows gradual absorption. If liquid remains after potatoes soften, uncover and simmer on medium for 3-5 minutes until mostly evaporated.
How do I know when the potatoes are perfectly done?
Test potato doneness by piercing with a fork after 20 minutes of covered simmering. Perfectly cooked potatoes yield easily without resistance but hold their cube shape—not mushy or falling apart. Undercooked potatoes resist the fork and taste starchy. Check multiple pieces since size variations affect cooking time.
Can I double this recipe for a crowd?
Absolutely double this recipe for larger gatherings—just use a 14-inch skillet or divide between two 10-inch pans. Browning time stays the same but potato cooking extends to 25-30 minutes in a crowded pan. Alternatively, transfer everything to a 9×13 inch baking dish after Step 3, cover with foil, and bake at 375°F for 35-40 minutes.
Final Thoughts
This Cheesy Ground Beef and Potato Casserole proves that spectacular comfort food doesn’t require complicated techniques or expensive ingredients. You’ve got everything needed for a satisfying dinner that brings everyone to the table smiling. The combination of savory beef, tender potatoes, and melted cheese creates pure nostalgia in every bite.
Remember that Tuesday night chaos I mentioned at the beginning? This recipe transformed it into our cherished weekly tradition. Now my kids actually get excited about dinner instead of complaining. That’s the real magic here—simple ingredients creating memorable moments.
What will you add to make this recipe your own? Try the Southwestern variation or load it up with bacon and sour cream. Whatever direction you take, snap a photo and share your creation in the comments below. I’d love to see your version and hear which variation becomes your family’s favorite.
Let’s keep making dinnertime something to look forward to, one skillet at a time.
