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This creamy Ground Beef and Potatoes Skillet recipe is a soul-warming but healthier version of a classic comfort food dinner. It is an easy one-pan meal made with budget-friendly hamburger meat and sliced potato. Only now the can of cream of mushroom soup is replaced with fresher, gluten free ingredients.
Skillet Ground Beef and Potato Recipe – A Vintage One-Pan Dinner
We used to call this meal “Skillet Supper”, and it was one of my mom’s back pocket meals. It was also one of the first dinners I learned how to make. Back then, making this simply meant browning a package of ground hamburger meat, adding cans of cream of mushroom soup, cheddar cheese soup, and sliced white potatoes, then stirring enough water to get it to the right consistency.
However, I thought it was time for a modern upgrade to this classic comfort food. So I reinvented it with healthier, fresher, and naturally gluten free ingredients. Ground beef and potatoes cooked in one pan with a simple, creamy, cheesy sauce make this an easy dinner recipe that the family will love.
It may take a few minutes longer than my mom’s version, but it still came together quickly. And is certainly a lot more nutritious, while still being as delicious as I remember.
Instead of canned soups and potatoes with all of the extra sodium and other funky ingredients, this uses fresh veggies with Greek yogurt and shredded cheddar cheese to make that creamy, cheesy sauce. Here’s an overview of what you’ll need, and the full amounts are in the recipe card at the bottom of the post.
- Olive oil
- Potatoes – white potatoes or small Russet potatoes will work. You’ll want to wash, peel, and slice these.
- Mushrooms – you can use white button mushrooms or cremini. Wipe off the dirt with a paper towel and slice them.
- Ground beef – I usually use 90% or 93% lean, but you can use whatever you prefer.
- Dry mustard
- Garlic powder
- Chicken broth – homemade or storebought. With storebought, I prefer broth or stock from a box over canned. Be sure it is gluten free, if needed.
- Cheddar cheese – I prefer sharp or extra sharp yellow cheddar cheese, but use your favorite cheddar.
- Plain Greek yogurt – I usually use nonfat, but any will work.
- Salt and pepper
How to Make This Ground Beef and Potatoes Recipe
While it may take a little longer than the vintage version using canned cream of mushroom soup, it still comes together quickly. And you only need a single skillet.
Saute the veggies. Heat the olive oil in a large skillet and saute the onions until they start to soften and turn translucent. Add potatoes and a pinch of salt and pepper, and saute until they start to brown, then stir in the mushrooms and cook until they are softened. Transfer the potatoes and mushrooms to a bowl and set aside.
Cook the ground beef. Return the skillet to the stove and brown the ground beef over medium heat, breaking up the meat as it cooks. Drain any excess grease.
Let it simmer. Now add the potatoes and mushrooms back to the pan and stir in the paprika, dry mustard, garlic powder, and chicken broth. Cover and simmer 5-10 minutes, or until the potatoes have softened.
Make the sauce. Reduce the heat to low, then stir in the Greek yogurt and cheddar cheese. Slurry the cornstarch in the water and add to the skillet. Bring to a simmer and cook for another minute or two until thickened and heated through.
Season and serve. Adjust seasoning with salt and pepper. Garnish with parsley, if desired.
Tips for Success
- Use the right skillet. Make sure you have a nice, large skillet so that everything has room to brown, and it can fit all the ingredients. You’ll also want to make sure the skillet has a tight-fitting lid.
- Fresh is best. Though this recipe was originally made with lots of canned products, for the most delicious flavor and to avoid excess sodium and preservatives, fresh potatoes and mushrooms truly are the best option. I also recommend shredding a block of cheese versus using pre-shredded cheese so that it melts more smoothly and creamy.
- Cut evenly. You’ll want the potatoes and mushrooms sliced about 1/4-inch thick so that they cook consistently.
- Avoid curdling. So that the dairy ingredients don’t separate, reduce the heat to low so it is no longer boiling but just at a gentle simmer before stirring in the yogurt. The cheese should be added in small portions, stirring it in after each addition. Once you begin adding the yogurt and cheese, you do not want to bring it back to a full boil.
Storing and Reheating Leftovers
Leftovers can be stored tightly covered in the refrigerator for up to 3 or 4 days. However, always check for anything that may look or smell a little off.
This recipe does reheat well either in a skillet on the stove or in the microwave. So you can make it ahead or heat up the leftovers. This makes it great for those nights when the family can’t all sit down to dinner at the same time.
Just heat it gently to avoid bringing it to a full boil. You can add a little water or milk if you need to thin it out.
Due to the dairy ingredients, I do not recommend freezing it. While it will be safe to eat, the consistency may be undesirable due to the separation that can occur when you freeze and thaw ingredients like cheese and yogurt.
Make it a Meal
While this ground beef skillet recipe makes a satisfying one-pan meal all on its own, you may want to add some veggies on the side. Here are some easy options:
- Brown Buttered Carrots and Peas
- Healthy Creamed Spinach
- Lemony Green Beans and Mushrooms
- Cheesy Mashed Cauliflower
Or toss a simple salad with one of my favorite homemade salad dressings:
Things You’ll Need
- Skillet: A 10-inch deep or larger cast iron skillet is nice for this dish because the heavy bottom keeps it from scorching. But any large pan will do.
- Lid: You need to make sure you have a good lid so it can simmer until the potatoes are tender without evaporating off all of the moisture. These universal lids are hands.
- Wooden Spoon: I like to use something wooden so that I can scrape the bottom of the pan to keep the ingredients from burning or sticking to the bottom. A heat-proof silicone spatula also works.
- Knives: Good shape knives will make prep work a breeze. A large chef’s knife is great for chopping an onion and slicing the potatoes. It can also be used for the mushrooms, or break out your small paring knife
Beef & Potato Skillet Supper
- 1 Tablespoon olive oil
- one medium onion or half of a large onion, chopped
- 1 pound white potatoes peeled and sliced about 1/4 inch thick
- 8 oz. mushrooms, sliced (I used baby bellas, but white mushrooms would be fine, also)
- 1 1/4 – 1 1/2 pound ground beef
- 1 teaspoon paprika
- 1 teaspoon dry mustard
- 1/2 teaspoon garlic powder
- 1 1/2 cups chicken broth
- 1 cup plain Greek yogurt
- 2 cup shredded sharp cheddar cheese (about 8 oz.)
- 2 Tablespoons cornstarch
- 1/4 cup water
- salt and pepper
- fresh parsley , optional for garnish
- In a large skillet, heat the olive oil over medium heat. Add the onions and cook 2-3 minutes, or until starting to soften and turn translucent.
- Add potatoes and a pinch of salt and pepper, and saute for 4-5 minutes to start to cook and slightly brown the potatoes.
- Add the mushrooms and cook for another 4-5 minutes, or until mushrooms are softened.
- Remove the contents of the skillet to a bowl and set aside.
- Return the skillet to medium heat and add the ground beef and a pinch of salt and pepper.
- Cook until the ground beef is fully cooked through and browned, breaking up the meat as it cooks. Drain any excess grease from the pan.
- Add the potato mixture back to the skillet with the ground beef, and add paprika, dry mustard, garlic powder, and chicken broth. Cover and simmer for 5-10 minutes, or until the potatoes have softened.
- Reduce heat to low. Add Greek yogurt and slowly add the cheddar cheese, stirring between each addition until the cheese has melted.
- In a small bowl, slurry the cornstarch in the water and add to the skillet.
- Bring to a simmer and cook for another minute or two until thickened and heated through.
- Adjust seasoning with salt and pepper. Garnish with parsley, if desired.