Cheesy Ground Beef and Potato Skillet
Broth-simmered potato cubes and ground beef finished with melted cheese in a covered skillet.
Ingredients
Main ingredients
- 1 pound ground beef
- 4 medium potatoes cut into 1/2-inch dice
- 1 cup Cheddar or another melting cheese shredded
- 1 onion chopped
- 2 cloves garlic minced
- 1 cup beef broth
- Salt and pepper to taste
- 1 tablespoon olive oil
- fresh parsley chopped, optional, for garnish
As Needed
- water as needed if the potatoes dry before becoming tender
Instructions
Method
- Cut potatoes into 1/2-inch dice. Heat 1 tablespoon olive oil in a large lidded skillet over medium heat and cook the onion for 3–5 minutes until soft.
- Add beef and cook for about 8–10 minutes, breaking it up, until browned and 160°F. Drain excess fat if needed, then stir in garlic for 30 seconds until fragrant.
- Add potatoes, all 1 cup broth, salt, and pepper; bring to a simmer. Cover and cook over medium-low heat for 15–20 minutes, stirring occasionally, until fork-tender; add water as needed if the pan dries.
- If needed, simmer uncovered briefly to reduce excess liquid, then turn off the heat. Sprinkle all 1 cup cheese on top, cover for about 2 minutes until melted, and divide into 4 portions with optional parsley.
Notes
- Refrigerate promptly at 40°F or below; use within 3 days.
- Reheat cooked leftovers to 165°F.