5-Delicious Ground Beef and Potato Recipes

There’s something undeniably comforting about the combination of sizzling ground beef and tender potatoes. This classic pairing has earned its place as a staple in home cooking for good reason – it’s budget-friendly, incredibly versatile, and satisfies even the pickiest eaters. Whether you’re looking for a quick weeknight dinner or a hearty meal to feed a crowd, ground beef and potato recipes deliver reliable, delicious results every time.

In this guide, we’ll explore five fantastic ways to transform these humble ingredients into extraordinary meals. From our signature skillet recipe that comes together in just 30 minutes to comforting casseroles and global flavor variations, you’ll find options for every occasion and preference.

Ground beef and potato recipes combine affordable ingredients with endless flavor possibilities – think hearty skillets, cheesy casseroles, and globally-inspired one-pan meals that satisfy the whole family while keeping your budget intact.

Why Ground Beef and Potatoes are a Perfect Match

The pairing of ground beef and potatoes creates culinary magic for several reasons. First, the rich umami flavor of beef perfectly complements the mild, starchy character of potatoes. Second, both ingredients are incredibly budget-friendly, making them ideal for feeding families without breaking the bank. Finally, their versatility allows them to adapt to countless cooking methods and flavor profiles – from classic American comfort food to spicy Mexican-inspired dishes and beyond.

Classic Ground Beef and Potato Skillet (Ready in 30 Mins!)

This signature skillet dish is the ultimate weeknight savior – quick to prepare, requiring minimal ingredients, and delivering maximum flavor. The potatoes develop a perfect crisp exterior while remaining tender inside, and the beef gets beautifully browned and seasoned throughout.

Ingredients:

• 1 pound ground beef (80/20 lean-to-fat ratio recommended)
• 1½ pounds russet potatoes (about 3 medium), diced into ½-inch cubes
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, diced (any color works)
• 2 tablespoons olive oil
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• ½ teaspoon ground cumin
• Salt and pepper to taste
• 2 tablespoons fresh parsley, chopped
• Optional: ½ cup shredded cheddar cheese for topping

Instructions:

1. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Tip: Use a 12-inch cast iron skillet if you have one for the best browning results.
2. Add ground beef to the hot skillet, breaking it into smaller pieces with a wooden spoon. Season with salt and pepper. Cook for 5-7 minutes until well browned. Tip: Don’t stir too frequently to allow proper browning.
3. Transfer the cooked beef to a plate lined with paper towels to drain excess fat, leaving about 1 tablespoon of drippings in the pan.
4. Add the remaining tablespoon of olive oil to the same skillet. Add the diced potatoes in a single layer. Season with salt and pepper and cook undisturbed for 5 minutes to develop a nice crust.
5. Stir the potatoes and continue cooking for another 5-7 minutes until they begin to soften. Tip: Cover the skillet for 2-3 minutes if you want to speed up the cooking process.
6. Add the diced onion and bell pepper to the skillet with the potatoes. Cook for 3-4 minutes until the vegetables begin to soften.
7. Add the minced garlic, paprika, oregano, and cumin. Stir to combine and cook for 1 minute until fragrant.
8. Return the cooked ground beef to the skillet and stir to combine everything well. Cook for an additional 3-4 minutes until the flavors meld and the potatoes are fork-tender.
9. Taste and adjust seasoning if necessary.
10. If using cheese, sprinkle it over the top, cover the skillet and remove from heat. Let stand for 2 minutes until cheese is melted.
11. Garnish with fresh parsley before serving.

Ultimate Cheesy Ground Beef and Potato Casserole

This comforting casserole transforms simple ingredients into a crowd-pleasing feast. The layers of seasoned beef, tender potatoes, and gooey cheese create an irresistible meal that’s perfect for family dinners or potlucks.

Ingredients:

• 1½ pounds ground beef
• 2 pounds russet potatoes, thinly sliced (about ¼-inch thick)
• 1 large onion, diced
• 2 cloves garlic, minced
• 1 can (10.5 oz) cream of mushroom soup
• ½ cup milk
• 2 cups shredded cheddar cheese, divided
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 2 tablespoons Worcestershire sauce
• Salt and pepper to taste
• 2 tablespoons fresh chives, chopped (for garnish)
• 2 tablespoons butter, cut into small pieces

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish.
2. In a large skillet over medium-high heat, brown the ground beef, breaking it into smaller pieces as it cooks. Season with salt and pepper. Cook for about 5-7 minutes until no longer pink. Tip: Use a wooden spoon to break the beef into uniform pieces for even cooking.
3. Add the diced onion to the beef and cook for an additional 3-4 minutes until softened.
4. Add the minced garlic, thyme, and rosemary. Cook for 1 minute until fragrant.
5. Stir in the Worcestershire sauce and remove from heat. Drain excess fat if necessary.
6. In a medium bowl, whisk together the cream of mushroom soup and milk until smooth.
7. Layer half of the sliced potatoes in the bottom of the prepared baking dish, overlapping slightly. Tip: For faster cooking, you can parboil the potato slices for 5 minutes before assembling.
8. Season the potatoes with salt and pepper.
9. Spread half of the beef mixture over the potatoes.
10. Pour half of the soup mixture over the beef layer and sprinkle with 1 cup of shredded cheese.
11. Repeat the layers with the remaining potatoes, beef mixture, soup mixture, and cheese.
12. Dot the top with small pieces of butter.
13. Cover with aluminum foil and bake for 45 minutes.
14. Remove the foil and bake for an additional 25-30 minutes until the potatoes are tender and the top is golden brown.
15. Let the casserole rest for 10 minutes before serving.
16. Garnish with fresh chives before serving.

Flavor-Packed Mexican Ground Beef and Potato Skillet

This zesty variation brings south-of-the-border flavors to the classic beef and potato combo. With a perfect balance of spice, acid, and freshness, this dish offers a flavor adventure while still providing the comfort of familiar ingredients.

Ingredients:

• 1 pound ground beef
• 1½ pounds Yukon Gold potatoes, diced into ½-inch cubes
• 1 medium onion, diced
• 1 red bell pepper, diced
• 1 jalapeño, seeds removed and finely diced (optional)
• 3 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes with green chilies
• 2 tablespoons olive oil
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• ½ teaspoon smoked paprika
• ¼ teaspoon cayenne pepper (adjust to taste)
• Salt and pepper to taste
• ½ cup fresh cilantro, chopped
• 1 lime, cut into wedges

For serving (optional):

• Sliced avocado
• Sour cream
• Shredded Mexican cheese blend
• Extra cilantro
• Lime wedges

Instructions:

1. Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
2. Add ground beef and season with salt and pepper. Cook until browned, about 5-7 minutes, breaking it into crumbles. Tip: Use the highest heat your stove allows to get a nice sear on the beef.
3. Remove beef from skillet and set aside, leaving a small amount of drippings in the pan.
4. Add the remaining tablespoon of olive oil to the skillet. Add diced potatoes in a single layer and season with salt. Cook for 5 minutes without stirring to develop a crust.
5. Stir potatoes and continue cooking for another 5-7 minutes until they start to soften.
6. Add onion, bell pepper, and jalapeño (if using). Cook for 3-4 minutes until vegetables begin to soften.
7. Add garlic, chili powder, cumin, oregano, smoked paprika, and cayenne. Stir and cook for 1 minute until fragrant.
8. Return the beef to the skillet and add the diced tomatoes with their juice. Stir to combine.
9. Reduce heat to medium-low and simmer for 5-7 minutes until the potatoes are tender and the liquid has reduced slightly.
10. Taste and adjust seasonings as needed.
11. Remove from heat and stir in half of the cilantro.
12. Serve hot, garnished with remaining cilantro and lime wedges.
13. Offer optional toppings like avocado, sour cream, and shredded cheese for everyone to customize their portions.

Easy One-Pan Roasted Ground Beef and Potatoes

This hands-off recipe lets your oven do most of the work, creating beautifully caramelized potatoes and flavorful beef with minimal effort. It’s perfect for busy weeknights when you want a homemade meal without the fuss.

Ingredients:

• 1 pound ground beef
• 2 pounds baby potatoes, halved (or larger potatoes cut into 1-inch chunks)
• 1 large onion, cut into wedges
• 2 carrots, peeled and cut into 1-inch pieces
• 3 tablespoons olive oil, divided
• 2 teaspoons Italian seasoning
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• Salt and pepper to taste
• 2 tablespoons fresh rosemary, chopped
• Optional: 1 tablespoon balsamic vinegar for drizzling

Instructions:

1. Preheat your oven to 425°F (220°C).
2. In a large bowl, toss potatoes, onion wedges, and carrots with 2 tablespoons olive oil, 1 teaspoon Italian seasoning, ½ teaspoon garlic powder, ½ teaspoon onion powder, and ½ teaspoon paprika. Season generously with salt and pepper. Tip: Make sure all vegetables are approximately the same size for even cooking.
3. Spread the vegetable mixture on a large rimmed baking sheet in a single layer. Roast for 15 minutes.
4. Meanwhile, in the same bowl, mix ground beef with remaining 1 tablespoon olive oil, 1 teaspoon Italian seasoning, ½ teaspoon garlic powder, ½ teaspoon onion powder, and ½ teaspoon paprika. Season with salt and pepper.
5. After the vegetables have roasted for 15 minutes, remove the baking sheet from the oven. Push the vegetables to one side of the pan.
6. Crumble the seasoned ground beef onto the empty side of the baking sheet. Tip: Don’t compress the beef too much – loose crumbles will brown better.
7. Return the baking sheet to the oven and roast for another 15-20 minutes, stirring the beef once halfway through, until the beef is cooked through and the potatoes are golden and tender.
8. If desired, drizzle with balsamic vinegar during the last 5 minutes of cooking for extra flavor.
9. Remove from oven and sprinkle with fresh rosemary before serving.
10. Serve directly from the baking sheet or transfer to a serving dish.

Quick & Budget-Friendly Ground Beef Potato Hash

This versatile hash is perfect for transforming leftovers or stretching a small amount of ground beef into a satisfying meal. It works wonderfully for breakfast with eggs, or as a simple dinner that comes together in minutes.

Ingredients:

• ½ pound ground beef
• 2 pounds russet potatoes, grated or diced small
• 1 large onion, finely diced
• 1 bell pepper, finely diced
• 2 cloves garlic, minced
• 3 tablespoons vegetable oil or butter, divided
• 1 teaspoon smoked paprika
• ½ teaspoon dried thyme
• Salt and pepper to taste
• Optional: 4 eggs
• 2 green onions, sliced for garnish

Instructions:

1. If using grated potatoes, place them in a clean kitchen towel and squeeze out excess moisture. Tip: This step is crucial for achieving crispy potatoes.
2. Heat 1 tablespoon oil in a large skillet (preferably cast iron) over medium-high heat.
3. Add ground beef and cook until browned, about 4-5 minutes, breaking it into small crumbles. Season with salt and pepper.
4. Remove beef from skillet and set aside, leaving the drippings in the pan.
5. Add the remaining oil to the skillet. Add potatoes in an even layer and press down with a spatula. Cook undisturbed for 5 minutes to develop a crust.
6. Add onions and bell peppers around the edges of the pan. Cook for another 3-4 minutes.
7. Gently flip sections of the potato mixture and stir in the vegetables. Cook for another 5 minutes until potatoes are golden and crispy on multiple sides.
8. Add garlic, smoked paprika, and thyme. Stir to combine and cook for 1 minute.
9. Return the beef to the skillet and mix everything together. Cook for an additional 2-3 minutes until heated through.
10. If using eggs, create four wells in the hash mixture. Crack an egg into each well. Cover the skillet and cook for 3-4 minutes until eggs reach desired doneness.
11. Garnish with sliced green onions before serving.

Pro Tips for Success

Choosing the Right Potatoes

• Russet Potatoes: Best for roasting and baking due to their fluffy interior and ability to absorb flavors. Ideal for the casserole and hash recipes.
• Yukon Gold Potatoes: Perfect for skillets and pan-frying because they hold their shape well while developing a buttery flavor. Great for the classic and Mexican skillets.
• Red Potatoes: Excellent for roasting and one-pan meals since they have a waxy texture that prevents them from falling apart. Best for the one-pan roasted recipe.

Getting Crispy Potatoes

• Always pat potatoes dry before cooking – moisture is the enemy of crispiness.
• Don’t overcrowd the pan – give potatoes plenty of space for steam to escape.
• Let potatoes develop a crust before stirring or flipping.
• Use high heat initially to create a sear, then reduce to medium to cook through.
• For hash recipes, squeeze out all excess moisture from grated potatoes.

Browning Ground Beef Properly

• Start with a hot pan before adding the beef.
• Don’t move the beef too much initially – let it develop a brown crust.
• Break the beef into similar-sized pieces for even cooking.
• Season the beef as it cooks, not just at the end.
• Don’t overcook – remove from heat when it’s just cooked through to maintain juiciness.

Seasoning Layers

• Season each component separately – the beef, potatoes, and any sauce or add-ins.
• Build flavor in stages – don’t add all seasonings at once.
• Taste and adjust seasoning before serving.
• Remember that potatoes absorb a lot of salt, so they often need more seasoning than you might expect.

Avoiding Mushy Results

• Don’t boil potatoes before adding to skillets unless specified in the recipe.
• For casseroles, slice potatoes thinly and evenly for proper cooking.
• Control moisture – drain canned ingredients and pat vegetables dry when needed.
• Cook vegetables sequentially based on their cooking times (potatoes first, then onions, etc.).

Ingredient Guide & Easy Swaps

Beef

• Fat Content: 80/20 ground beef offers the best flavor for these recipes, but you can use leaner options (90/10) for a healthier version – just add a bit more oil to compensate.
• Alternatives: Ground turkey or chicken works well in all these recipes. For a plant-based option, use crumbled tempeh or a plant-based ground beef substitute.

Potatoes

• Best for Skillet Recipes: Yukon Gold or Red Potatoes (they hold their shape)
• Best for Casseroles: Russet Potatoes (they become tender and absorb flavors)
• Best for Roasting: Baby Potatoes or Red Potatoes (they develop crispy exteriors)
• Swap Options: Sweet potatoes can replace regular potatoes in any recipe for a nutrition boost and different flavor profile.

Cheese

• Best Melting Cheeses: Monterey Jack, Colby, Mozzarella, or Cheddar
• Flavor Boosters: Add a small amount of Parmesan, Romano, or Gruyere to any of the above for more complex flavor
• Non-Dairy Options: Cashew-based or other plant-based cheese alternatives work well, especially in the casserole

Veggies

• Easy Additions: Bell peppers, corn, peas, zucchini, mushrooms, spinach
• For Mexican Skillet: Add corn, black beans, or diced green chilies
• For Casserole: Frozen mixed vegetables work perfectly and save prep time
• For Hash: Finely diced vegetables work best – try mushrooms, spinach, or zucchini

What to Serve With Ground Beef and Potatoes

Ground beef and potato dishes are satisfying on their own, but these simple sides can round out the meal:

• A simple green salad with vinaigrette dressing provides freshness and acidity
• Steamed or roasted broccoli, green beans, or asparagus add color and nutrition
• Crusty bread or dinner rolls are perfect for sopping up savory juices
• Coleslaw offers a crisp, cool contrast to the warm, hearty main dish
• A simple cucumber and tomato salad with a light vinaigrette balances rich flavors

For the Mexican-inspired recipe, consider adding:

• Warm tortillas
• Fresh pico de gallo
• Guacamole or sliced avocado

Storing and Reheating Leftovers

Refrigerator Storage

• Cool completely before transferring to airtight containers.
• Store for up to 3-4 days in the refrigerator.
• Keep casseroles in their original baking dish, covered tightly with foil or plastic wrap.

Freezer Storage

• All recipes freeze well for up to 3 months.
• Portion into individual servings for easier reheating.
• For casseroles, consider freezing unbaked for best results upon reheating.
• Label containers with the date and contents.

Reheating Methods

• Skillet Dishes: Reheat in a skillet over medium heat with a splash of water or broth to prevent drying out. Cover for 5-7 minutes, stirring occasionally.
• Casserole: Reheat covered in a 350°F oven for 20-25 minutes until heated through. Remove cover for the last 5 minutes to crisp the top.
• Hash: Reheat in a skillet with a small amount of oil over medium heat to restore crispness.
• Microwave: For quick reheating, use 70% power and stir halfway through for more even heating.

(FAQ): Ground Beef and Potato

Can I make these recipes ahead of time?

Yes! The casserole can be assembled a day in advance and refrigerated before baking. For the skillet recipes, you can prep all ingredients (chop vegetables, dice potatoes, season meat) and store them separately in the refrigerator. The hash actually tastes better when made with leftover potatoes, so consider cooking extra potatoes the day before.

Can I use frozen potatoes?

Absolutely! Frozen diced potatoes or hash browns work well in most of these recipes, especially the skillet and hash versions. For the casserole, thawed frozen potato slices can be used, though they may release more moisture, so you might want to reduce the liquid in the recipe slightly.

How do I make these recipes healthier?

Several easy modifications can make these recipes healthier: Use lean ground beef (93% lean) or substitute ground turkey or chicken. Increase the vegetable-to-potato ratio by adding more bell peppers, onions, or other vegetables. Use less cheese or opt for reduced-fat versions. For the casserole, use low-sodium cream soup and unsweetened almond or oat milk instead of regular milk.

Are these recipes gluten-free?

Most of these recipes are naturally gluten-free, but always check your specific ingredients. The casserole recipe contains cream of mushroom soup, which often contains wheat – look for gluten-free versions or make your own gluten-free white sauce as a substitute. Worcestershire sauce sometimes contains gluten, so verify your brand is gluten-free or omit it.