Creamy Hamburger and Potato Skillet
This creamy ground beef and potatoes recipe is an easy one-pan dinner made with budget-friendly hamburger meat and tender sliced potatoes. This gluten-free version swaps a can of cream of mushroom soup for fresh mushrooms, yogurt, and melty cheese!
Table of Contents
Delicious Details
- Cuisine Inspiration: American
- Primary Cooking Method: Stovetop
- Dietary Info: Gluten-free
- Skill Level: Easy
We used to call this Hamburger Helper-inspired ground beef and potatoes recipe “Skillet Supper”. It was one of my mom’s back-pocket meals, and one of the first dinners I learned how to make myself! Back then, this involved browning a package of ground hamburger meat in a skillet, adding cans of cream of mushroom soup and cheddar cheese soup, and then stirring in sliced potatoes. Dinner, done!
I thought it was time for a gluten-free upgrade to this classic comfort food. I reinvented it with fresher, 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.
About This One-Pan Ground Beef and Potatoes Recipe
- Budget-friendly. This ground beef and potatoes skillet is a great way to stretch a package of inexpensive hamburger meat. All you need are a few other staple ingredients to make a hearty, tasty, and family-friendly meal.
- Fresh ingredients. Instead of canned soups packed with extra sodium and other additives, this uses fresh veggies with Greek yogurt and shredded cheddar cheese to make that creamy, cheesy sauce.
- Quick, one-pan recipe. This revised recipe may take a few minutes longer than my mom’s version, but it still comes together quickly in one pan. It’s just as delicious as I remember!
- Make it ahead. You can make this recipe ahead, and leftovers reheat well. This makes it great for those nights when the family can’t all sit down to dinner at the same time.
Ingredients Needed to Make This Recipe
Here’s an overview of what you’ll need. You’ll find the full amounts in the printable recipe card at the bottom of the post.
- Olive oil – This can be replaced with another mild cooking oil, like avocado oil.
- Onion – Choose a cooking onion, like a yellow onion or shallot.
- Potatoes – Any white potatoes or small Russet potatoes work well in this recipe. You’ll want to wash, peel, and slice them before you start.
- Mushrooms – 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 whichever you prefer. Another option is to make this skillet recipe with ground chicken, turkey, pork, or a mix of meats.
- Seasonings – Sweet or smoked paprika, mustard powder, garlic powder, salt, and pepper. You can replace the garlic powder with freshly minced garlic if you’d like. Substitute 1 fresh clove per 1/2 teaspoon of powder.
- Chicken broth – Homemade or store-bought. With store-bought, 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. You can replace yogurt with sour cream if you’d like.
- Cornstarch – You’ll whisk cornstarch with water to make a slurry that will thicken the sauce.
How to Make Ground Beef and Potatoes
While it may take a little longer than the vintage version using canned cream of mushroom soup, this ground beef and potatoes skillet still comes together quickly:
- Sauté 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.
Recipe Tips
- 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. 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. 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. Freshly shredded cheese melts more smoothly and is creamier.
- 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
- Refrigerate. 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. Due to the dairy ingredients, I do not recommend freezing it. While it will be safe to eat, separation can occur when you freeze and thaw ingredients like cheese and yogurt.
- Reheat. This recipe does reheat well, either in a skillet on the stove or in the microwave. 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.
Make It a Meal
While this ground beef and potatoes skillet recipe makes a satisfying one-pan dinner all on its own, I love adding a side of vegetables to round out the meal. Here are some easy options:
More Easy Ground Beef Recipes
Ground Beef and Potatoes Skillet
This one-pan ground beef and potatoes recipe is a hearty, comforting weeknight dinner made with budget-friendly hamburger meat and tender potatoes in a creamy, cheesy sauce.
Servings: 6
Ingredients
- 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 pounds 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 cups shredded sharp cheddar cheese (about 8 oz.)
- 2 Tablespoons cornstarch
- 1/4 cup water
- salt and pepper
- fresh parsley , optional for garnish
Instructions
- In a large skillet, heat 1 Tablespoon olive oil over medium heat. Add one medium onion, chopped, and cook 2-3 minutes, or until starting to soften and turn translucent.
- Add 1 pound white potatoes, peeled and sliced, and a pinch of salt and pepper, and saute for 4-5 minutes to start to cook and slightly brown the potatoes.
- Add 8 oz. mushrooms, sliced, 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 add1 1/4 – 1 1/2 pounds 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 1 teaspoon paprika, 1 teaspoon dry mustard, 1/2 teaspoon garlic powder, and 1 1/2 cups chicken broth. Cover and simmer for 5-10 minutes, or until the potatoes have softened.
- Reduce the heat to low. Add 1 cup plain Greek yogurt and slowly add 2 cups shredded sharp cheddar cheese, stirring between each addition until the cheese has melted.
- In a small bowl, slurry 2 Tablespoons cornstarch in 1/4 cup 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 fresh parsley, if desired.
Nutrition Facts
Ground Beef and Potatoes Skillet
Amount Per Serving
Calories 636
Calories from Fat 333
% Daily Value*
Fat 37g57%
Saturated Fat 17g85%
Cholesterol 177mg59%
Sodium 612mg26%
Potassium 1191mg34%
Carbohydrates 16g5%
Fiber 2g8%
Sugar 3g3%
Protein 58g116%
Vitamin A 563IU11%
Vitamin C 14mg17%
Calcium 367mg37%
Iron 8mg44%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimers: Please discuss your individual dietary needs (i.e. gluten free) with a physician. Even when not specified, be sure to verify all ingredients are gluten free, if needed, by reading labels on all packaging and/or confirming with the manufacturer this varies by brand and can change at any time. Nutrition information shown is an estimate and not guaranteed to be accurate.
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My family loved it
I didn’t have mushrooms so I added celery and carrots to get more veggies in. This was quick and easy, but most of all delicious!
Great idea!