Creamy Hamburger and Potato Skillet

4.7 from 23 votes
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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.

Creamy ground beef and potato skillet in a cast iron pan with a plate of the meal behind it.

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 is hearty, budget-friendly, and totally delicious! Along with BBQ Chicken Tostadas or Spinach Tomato Frittata, it’s now one of my gluten free Back Pocket Meals!

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.

Ground beef and potatoes with mushrooms in a creamy sauce served on a white plate with peas and carrots.


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
  • 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 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.
  • Paprika
  • 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.
  • Cornstarch
  • Water
  • Salt and pepper
Ingredients to make the ground beef and potatoes skillet meal on a countertop.

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.

Ground Beef Potatoes Skillet Supper in a Cast Iron Pan

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.
Hamburger Potato Skillet Meal Served on a white plate with peas and carrots in front of salt and pepper shakers and a skillet with the rest of the dish.

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.

One Pan Ground Beef and Potatoes Recipe in a Cast Iron Skillet with the handle being held by a red and white oven mitt.

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:

Or toss a simple salad with one of my favorite homemade salad dressings:

Cheesy Skillet Ground Beef and Potatoes Recipe in a Cast Iron Pan

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
A creamy stew of ground beet, sliced potatoes, and mushrooms in a cast iron skillet with a serving spoon set in it.
4.7 from 23 votes

Beef & Potato Skillet Supper

A hearty, comforting dish that will satisfy the whole family with budget-friendly hamburger meat and potatoes in a creamy, cheesy sauce. Based on a classic one pan meal, but made with fresh ingredients that are also gluten free.
Prep: 10 minutes
Cook: 40 minutes


  • 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.
Nutrition Facts
Beef & Potato Skillet Supper
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.


More family-friendly ground beef recipes

  1. Jonie

    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!

  2. Christina

    5 stars
    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!!

  3. Christen Rubin

    5 stars
    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!!

  4. Kathleen D

    4 stars
    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.

  5. Phoebe

    5 stars
    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!

  6. Suzann

    5 stars
    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!

    1. Brianne Cupcakes & Kale Chips

      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!

  7. Betty

    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.

  8. Diana @EatMoveShine

    I think it looks delicious, and even more so, sounds like it would be a hit w/my husband too! Fantastic recipe 🙂

  9. 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.

  10. 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 😉

  11. 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 :).

  12. “…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!

    1. 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!

  13. 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

  14. 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.

  15. I love your updated version of this skillet dinner, Brianne! The mushrooms sold me…and the potatoes and beef will thrill the hubby!

4.66 from 23 votes (17 ratings without comment)

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