A Quick Dinner With Ground Beef and Potatoes

Four humble ingredients come together for a satisfying weeknight meal.

There's something deeply comforting about ground beef and potatoes on the same plate. Together, they're the backbone of countless home dinners—economical, forgiving, and endlessly adaptable. Whether you're cooking for yourself or a table full of people, these four ingredients form the foundation for something warm and real.

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Classic Beef and Vegetable Skillet

Total Time: 25 minutes • Serves: 4

A hearty one-pan dinner with seasoned ground beef and tender roasted vegetables. Perfect for a quick weeknight meal that's both satisfying and flavorful.

Ingredients

1 lb ground beef
2 medium potatoes, diced
1 large onion, diced
2 medium carrots, diced
2 cloves garlic, minced
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon dried oregano
½ teaspoon cumin
2 tablespoons olive oil
½ cup water or beef broth

Instructions

Heat olive oil in a large skillet over medium-high heat. Add diced onions and carrots, sauté for 3-4 minutes until slightly softened.
Add minced garlic and cook for 30 seconds until fragrant. Push vegetables to the side of the skillet.
Add ground beef to the center, breaking it up with a spoon as it cooks for 5-6 minutes until browned. Drain excess fat if needed.
Stir in diced potatoes and season with salt, pepper, oregano, and cumin. Mix everything together.
Pour in water or beef broth, bring to a simmer, then reduce heat to medium. Cover and cook for 10-12 minutes until potatoes are tender, stirring occasionally.
Taste and adjust seasonings as needed. Serve hot.

Quick Variations

Lighter Option

Use lean ground beef and keep the potato portions modest. Load up on the carrots and onions for volume and sweetness without heaviness.

Hearty Option

Go for fattier ground beef, increase the potato ratio, and consider adding cheese, cream, or rich stock to deepen the dish.

Vegetarian or Flexible Option

Swap ground beef for crumbled tofu, lentils, or mushrooms to create a satisfying alternative that holds up beautifully with potatoes and aromatics.

Simple Substitutions

Protein Substitutes

Ground turkey or chicken
Ground lamb
Ground pork
Crumbled tofu
Brown or green lentils

Carb Substitutes

Sweet potatoes
Cauliflower
Parsnips
Celery root
Rice or grains

Flavor Boosters

Worcestershire sauce
Soy sauce
Fresh thyme or rosemary
Garlic and paprika
Tomato paste

Common Questions

Should I peel the potatoes?

It's entirely up to you. Leaving the skin on adds texture and nutrients, while peeling gives a smoother, more refined result. Either way works beautifully.

How do I keep the potatoes from being mushy?

Cut them into uniform, medium-sized pieces so they cook evenly. Add them in stages if needed, or cook them separately and combine near the end.

Can I make this ahead?

Yes. The flavors often deepen when made a day ahead, and it reheats gently on the stovetop or in the oven. Store in an airtight container for up to four days.