Description
This Ground Beef and Potatoes recipe is a comforting skillet dish featuring lean ground beef mixed with tender red and gold mini potatoes, seasoned with ranch and Worcestershire sauce, and topped with melted cheddar cheese. It's an easy, flavorful, cheesy meal perfect for family dinners, delivering classic meat and potatoes in a baked, cozy casserole form.
Ingredients
Meat Mixture
- 1 pound lean ground beef
- ½ cup white onion, chopped
- 3 Tablespoons Worcestershire sauce
- 2 teaspoons ranch seasoning
- ½ teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
Potatoes and Cheese Sauce
- 15–20 red and gold mini potatoes, thinly sliced
- 1 Tablespoon butter
- 2 teaspoons minced garlic
- 1 cup milk
- 1–2 cups shredded cheddar cheese (divided)
For Serving
- Green onions (optional)
- Sour cream (optional)
- Shredded lettuce (optional)
- Diced tomatoes (optional)
- Fresh parsley (optional)
Instructions
- Preheat Oven: Preheat your oven to 400°F to prepare for baking the assembled dish later.
- Cook Ground Beef and Onion: In a large cast iron skillet over medium-high heat, cook 1 pound of lean ground beef with ½ cup chopped white onion. Stir frequently until beef is no longer pink. Drain excess grease carefully, leaving about a tablespoon of fat in the pan.
- Add Spices to Meat: To the cooked beef, add 3 tablespoons Worcestershire sauce, 2 teaspoons ranch seasoning, ½ teaspoon paprika, 1 teaspoon salt, and ½ teaspoon black pepper. Stir well to evenly coat the meat. Remove the meat from the pan and place it in a bowl temporarily.
- Cook Potatoes: In the same skillet, melt 1 tablespoon butter over medium heat. Add the thinly sliced red and gold mini potatoes, sprinkle with salt and pepper, and cook for 5–7 minutes, stirring occasionally. Add 2 teaspoons minced garlic about 2 minutes before potatoes are done cooking to infuse the flavor.
- Combine Beef and Potatoes: Push the cooked potatoes to one side of the skillet. Return the seasoned ground beef to the pan, spreading it out. Toss some potatoes on top of the beef to form layers like a sandwich bun.
- Prepare Cheese Sauce: In a small saucepan over low heat, combine 1 cup milk and ½ cup shredded cheddar cheese. Stir gently until the cheese has fully melted and the mixture is smooth.
- Assemble and Bake: Pour the warm cheese sauce evenly over the beef and potatoes in the skillet. Sprinkle an additional 1 cup of shredded cheddar cheese on top. Cover the skillet with aluminum foil and bake in the preheated oven for 15 minutes.
- Finish Baking: Remove the foil and continue baking uncovered for an additional 10 minutes, or until the milk mixture has mostly evaporated and the cheese topping is bubbly and slightly golden.
- Serve: Garnish with fresh parsley, green onions, sour cream, shredded lettuce, and diced tomatoes if desired. Serve warm for best flavor and texture.
Notes
- This recipe is versatile; feel free to add vegetables like bell peppers or sliced carrots to the onions for extra nutrition and color.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before serving.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
