One-Skillet Creamy Hamburger and Potatoes Recipe
Ground Beef and Potatoes Skillet with a creamy, cheesy sauce is a hearty but healthier version of a classic comfort food recipe. This easy one pan meal is made with budget-friendly hamburger meat and potatoes. But it updates an old-school dish by replacing canned soup with fresher and gluten free ingredients. Feel good about feeding your family this soul-warming cheesy ground beef skillet recipe for dinner tonight!
Originally published September 15, 2013. Updated with new photos, video, and more useful information about the recipe.
Just like my mom always did, I make eating meals together around the kitchen table a priority in my family. I actually learned to cook so that on days when she was going to be late, dinner would still be ready so that we could eat together at a reasonable time. These may have been very simple dinners, but what mattered was the family time.
Now that I have my own family, it is still important to me that we make this time. It allows us to catch up on our day and plan for the day or week ahead. And it has been how we teach our kids the patience to sit through a meal, table manners, and about eating a wide variety of foods, not a special “kids’ meal”.
With as busy as families are these days, I know how hard this can be. In fact, we have now reached the point where we don’t all get to eat together every day. But we do our best, even if that means Daddy walks in and joins us as we are finishing up so that we can get to karate or Cub Scouts on time.
That’s why I often go back to my “back pocket meals” – meals I can make quickly, don’t really need a recipe, and usually have most of the ingredients on hand. Things like BBQ Chicken Tostadas or Spinach Tomato Frittata. This is a great strategy for being able to eat a home-cooked meal together.
Ground Beef and Potato Skillet Supper was one of my mom’s back pocket meals, and one of the first meals I learned how to make.
Updating a classic comfort food
Of course, like many moms from that time period, she had a whole array of dinner ideas with ground beef and potatoes or rice or stuffing mix or noodles and some kind of canned soup.
This was one of them – brown some ground beef, add a can of cream of mushroom soup, a can of cheddar cheese soup, and a can of sliced white potatoes, then enough water to get it to the right consistency. Obviously something that, even as a kid, I could manage on my own.
But I decided it was time for an update made with fresh veggies and naturally gluten free ingredients.
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.
It may take a few minutes longer, but it still came together quickly. And is certainly a lot more nutritious, while still being as hearty and comforting as I remember.
My family devoured it, and I savored each bite reminiscing about eating it as a kid with my mom. It definitely brought back flavors and memories of childhood. And while it may not be the prettiest meal I’ve ever made, it is seriously delicious.
How to make this Ground Beef and Potatoes Skillet Dinner
Here is a brief overview so you can see just how easy it is to make. Scroll down to the printable recipe card for the full quantities and details.
But don’t skip my PRO TIPS below!
Ingredients
- Olive oil
- Onion
- 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 Baby bellas. Wipe off the dirt with a paper towel and slice.
- Ground beef – I usually use 90% or 93% lean, but you can use whatever you prefer.
- Paprika
- Dry mustard
- Garlic powder
- Chicken broth – homemade or storebought. With storebought, I prefer broth or stock from a box over the canned. Be sure it is gluten free, if needed.
- Cheddar cheese – I prefer Cabot Seriously Sharp, but use your favorite cheddar.
- Plain Greek yogurt – I usually use nonfat, but any will work.
- Cornstarch
- Water
- Salt and pepper
Directions
1. Heat oil in a skillet and saute onions till translucent.
2. Add potatoes and cook till slightly browned, then add mushrooms and saute until tender. Transfer to a bowl.
3. Return the skillet to the heat and add ground beef, salt, and pepper. Cook until browned. then drain any excess grease.
4. Return the potato mixture to the pan, add paprika, dry mustard, and chicken broth. Cover and simmer until potatoes are tender.
5. Reduce heat and slowly stir cheddar cheese and greek into the ground beef and potatoes mixture.
6. Make a slurry of the cornstarch and water, stir into the skillet.
7. Simmer until thickened.
Brianne’s pro tips
Equipment
- Be sure to use a nice, large skillet so that everything has room to brown nicely. You’ll also want to make sure the skillet has a tight-fitting lid.
- When making recipes like this, I like to use a wooden spoon to be able to scrape everything off the bottom of the pan. A heat-proof spatula would also work.
Preparing the potatoes
- Small white or Russet potatoes will work. Be sure to scrub them thoroughly. I prefer peeling them, but you don’t have to. Then slice about a quarter-inch thick.
Cleaning mushrooms
- As I mentioned, you can use either white button mushrooms or baby bellas (also known as cremini mushrooms). You can buy the pre-sliced mushrooms, I just find that these tend to turn brown in the fridge more quickly, so I prefer to buy whole mushrooms. Try to avoid using canned mushrooms.
- When cleaning mushrooms, you don’t want to run them under the water as they will absorb moisture and become chewy. Just use a paper towel or kitchen towel and lightly wipe off the excess dirt. Then just slice them about a quarter-inch thick.
Adding dairy ingredient to the skillet
- To avoid curdling, you want to reduce the heat to low so it is no longer boiling but just at a gentle simmer. 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.
Making it ahead or reheating leftovers
- 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 bat the same time.
- Just heat it gently to avoid bringing it to a full boil. You can add a bit of water or milk if you need to thin it out a little.
Side dishes
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:
- Greek Yogurt Ranch Dressing
- Creamy Balsamic Dressing
- Hot Bacon Dressing
- Creamy Maple Dijon Vinaigrette
More family-friendly ground beef recipes
- Sloppy Joes
- Easy Beefaroni
- Shepherd’s Pie
- Keto Egg Roll Bowls
- Balsamic Roasted Vegetable Meatloaf
- Greek Meatballs (Soutzoukakia) by Supper For A Steal
Skillet Ground Beef and Potato Recipe
It’s classic comfort food, but reinvented 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. This ground beef skillet recipe is hearty, budget-friendly, and totally delicious!
I hope you’ll leave a comment and give it a FIVE STAR rating or share a review on Pinterest or photo on Instagram!
Tag me @cupcakekalechip and use #cupcakesandkalechips!
Beef & Potato Skillet Supper
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 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
Instructions
- 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 coked 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 gorund beef, and add paprika, dry mustard, garlic powder, and chicken broth. Cover and simmer 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 cheese has melted.
- 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.
Nutrition
Enjoy!
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Christina says
I subbed the greek yogurt with plain almond yogurt and used a package of daiya cheddar shreds to make this dairy free. I did not need to thicken it with cornstarch i think because of the fake cheese. Turned out great! definitely a comfort food!!
Brianne @ Cupcakes & Kale Chips says
Glad to hear you were able to substitute to meet your needs!
Christen Rubin says
Make this last night. Substituted sour cream for the plain yogurt. Also did a mix of shredded cheddar and mozzarella cheeses. This will be a new staple for me. Easy and super tasty. Already sent to my family members!!
Brianne @ Cupcakes & Kale Chips says
I am so happy to hear this! Love the addition of mozzarella!
Lauren says
Delicious!
Kathleen D says
Made this tonight. This is really good and tastes just like beef stroganoff but with potatoes instead of noodles. My potatoes took a long time to cook even though I sliced them thin with a mandoline.
Brianne @ Cupcakes & Kale Chips says
Glad you enjoyed it and thanks for letting me know. I haven’t made this in a while so it might be worth retesting to reconfirm the cooking time.
Phoebe says
This recipe sounds great! I’m going to try it tonight. Thanks for the tip about substituting the yogurt for the soup. Fantastic way to avoid all that sodium, and one which I never would have thought of!
Brianne Cupcakes & Kale Chips says
You’re welcome, Phoebe. I hope you love the recipe!
Suzann says
I didn’t have Greek yogurt so I used low fat sour cream. I also added some steamed mixed veggies. Great tasting recipe. I was looking for a different idea for a gluten-free diet!
Brianne Cupcakes & Kale Chips says
I’m so happy you enjoyed the recipe and were able to substitute ingredients that worked for you, Suzann. Thank you for your comment and rating of the recipe!
Betty says
This was a go to meal in our house too. The only difference was we browned the meat in a cast iron skillet drained it and then dumped all the other ingredients in and popped it in the oven at 350 until the potatoes were done. Your new version sounds much better.
Brianne Izzo says
Funny, my mom always did it stove top, but now I want to take my version and make it a baked casserole!
Heather @ French Presss says
what a terrific post Brianne! Family dinner is SO important
Sarah | Curious Cuisiniere says
What a great idea to have some ‘back pocket meals’. I love how you transformed this one from your childhood to use fresh ingredients.
Kayle (The Cooking Actress) says
I would dive into this plate headfirst!
Amy Kim (@kimchi_mom) says
This is definitely a comfort dish! I love your updated version!
Karen Hartzell (@InTheKitchenKP) says
I also grew up eating dinner around the family table. It’s so important. This looks like a great comfort meal to try as the weather turns cool.
Diana @EatMoveShine says
I think it looks delicious, and even more so, sounds like it would be a hit w/my husband too! Fantastic recipe 🙂
trcrumbley says
This looks like an amazing winter time recipe!
Alice // Hip Foodie Mom says
Love the back pocket meals! 🙂 and I love how you updated this with fresh potatoes, mushrooms and Greek yogurt!! yum! and hey, most comfort foods don’t look pretty but taste delicious!!! I love this!
Susan says
A great update to your moms dish Brianne! We always waited until my dad got home from work to eat too. I think that’s where I got my late dinner eating habits at. You’d be shocked if I told what time I eat dinner now.
Brianne Izzo says
I totally wish we could eat earlier, but we do what we gotta do!
Bea says
Oh yes, back pocket meals are a definitive must 🙂 – Like you we also eat around the family dinner table every night it is where we catch up on our days and address table manners 😉
Brianne Izzo says
So necessary to have quick and easy meals!
Heather @girlichef says
It seems to me that some of the foods that comfort us the most…or make us most nostalgic, are the “not so pretty” ones. And I love each and every one. This sounds like a great family meal :).
Brianne Izzo says
And it is unfortunate that, as food bloggers, we think twice about making ugly food, even if it is delicious.
Dorothy at Shockingly Delicious says
Love your updated tweaks for a healthier edition of this!
Brianne Izzo says
Thanks Dorothy! I love to healthify things a bit!
Constance @FoodieArmyWife says
I love modernizing old family favorites. This dish of yours looks like home. A very comforting sort of dish. Beautiful!
Brianne Izzo says
I had never thought thought to update this one till now. So glad I did.
Lori @ Foxes Love Lemons says
“…eating a wide variety of foods, not a special “kids’ meal”.” Thank you, Brianne! Yes! I don’t have kids yet, but I feel strongly about this. It makes me sad thinking that kids grow up thinking chicken fingers and hot dogs are the foods they are supposed to eat, while the adults eat other things 🙁
I love the updates you made to this dish! Who cares what it looks like, I can tell it’s delicious!
Brianne Izzo says
Thanks Lori! And my son does have the occasional hot dog and he does get treats like cupcakes, but “normal” food for him is salmon and grilled chicken and broccoli and sweet potatoes and tons of fruit. It is so important!
Lori @ Foxes Love Lemons says
Yep, totally! Hot dogs and chicken fingers are fine…once in awhile. Totally agree!
Jen @JuanitasCocina says
Just a big ol’ plate of comfort food! Love it!
Brianne Izzo says
Thanks Jen. It totally is.
Shannon @VillageGirlBlog says
Simple and flavorful. Works for me! I love that you replaced the canned soup with the Greek yogurt. That is such a great idea and a great way to cut sodium and empty calories. Plus, I just love the tang of Greek yogurt. Mmmmm
Brianne Izzo says
I swear you can sub Greek yogurt for anything! And it totally turned this into a more nutritious dish.
Lane @ Supper for a Steal says
I love your updated version of your mom’s recipe. It’s great to have those recipes that come together quick on busy days.
Cindys Recipes and Writings says
Dressing up hamburger this way sounds like a great, quick meal for anytime!
Brianne Izzo says
It is a great quick and budget friendly meal!
Renee says
What great memories you have with this dish. My husband is a real meat and potatoes guy and I’m sure he would enjoy this recipe. Adding it to my to-cook list for sure.
Brianne Izzo says
I really do Renee. Hope your husband enjoys it!
Hezzi-D says
This looks like an awesome comfort food for winter!
Brianne Izzo says
Thanks Heather! I can’t wait to make it more this winter.
Family Foodie says
What a beautiful meal and wonderful childhood memories with your family. I love those comfort meals from our childhood.
Brianne Izzo says
Thanks Isabel! I am so thankful this event inspired me to recreate this meal for my boys.
Liz says
I love your updated version of this skillet dinner, Brianne! The mushrooms sold me…and the potatoes and beef will thrill the hubby!
Brianne Izzo says
Thanks Liz! With all the creamy meat and potatoes, even my non-mushroom-lovers devoured them.
The Ninja Baker says
Love all the heart in this post, Brianne. We also always ate dinner as a family. Great update with the fresh mushrooms and potatoes on your mother’s recipe =)
Brianne Izzo says
Thank you! It is so important to eat as a family as often as possible.