Ground Beef and Potato Cheesy Skillet
A hearty and comforting meal featuring tender baby potatoes, seasoned ground beef, and a rich cheesy sauce. This one-pan dish is perfect for busy weeknights and is packed with savory flavors and creamy textures.
Servings: 4 servings
Calories: 450kcal
Ingredients
- 1 lb ground beef
- 1 lb baby potatoes, diced
- 1 cup sour cream
- 1 cup milk
- 1 can (10.5 oz) cream of mushroom soup
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- Salt, to taste
- Black pepper, to taste
- 1 1/2 cups shredded cheddar cheese
- 1 tablespoon oil (vegetable or olive oil)
Instructions
- Heat the oil: In a large skillet, warm 1 tablespoon of oil over medium heat until shimmering.
- Cook the potatoes: Add the diced baby potatoes to the skillet. Stir frequently and cook for about 15 minutes or until golden brown and tender. Remove and set aside.
- Brown the ground beef: In the same skillet, add the ground beef. Break it apart with a spatula and cook until fully browned, about 7-10 minutes. Drain excess grease.
- Combine potatoes and beef: Return the cooked potatoes to the skillet. Stir gently to mix with the ground beef.
- Add creamy ingredients and seasonings: Pour in the can of cream of mushroom soup, 1 cup of sour cream, and 1 cup of milk. Sprinkle in the paprika, garlic powder, salt, and black pepper. Stir until fully combined.
- Simmer: Reduce heat to low and let the mixture simmer for 5 minutes to thicken the sauce.
- Add cheese and melt: Sprinkle shredded cheddar cheese over the top. Cover and cook for 2 to 3 minutes until the cheese is melted.
- Serve and enjoy: Remove from heat and serve hot. Pair with a fresh green salad or steamed vegetables.
Notes
Use baby potatoes for the best texture and flavor.
For a lighter version, use low-fat cheese and milk.
Cover and store leftovers in the refrigerator for up to 3 days.
For a lighter version, use low-fat cheese and milk.
Cover and store leftovers in the refrigerator for up to 3 days.