Ground Beef and Potatoes is one of those hearty, no-fuss meals that hits all the right notes—it’s simple, filling, and packed with comforting flavors. This is the kind of dish that makes you think of home-cooked meals on cold nights, when you just want something warm and satisfying. The combination of crispy hashbrown potatoes, seasoned ground beef, and gooey melted cheese is pretty much everything you need after a long day. Plus, it’s a one-pan wonder, which means minimal cleanup—always a win in my book!

 

I started making this dish on nights when I needed something quick but didn’t want to sacrifice flavor. It’s perfect for those times when you don’t want to deal with complicated recipes or a ton of ingredients. You just throw everything in the skillet, let it cook, and dinner’s on the table in no time. And the best part? It’s totally customizable—swap in different veggies, switch up the cheese, or even top it off with a fried egg for an extra touch.

Equipment

• Large skillet
• Wooden spoon or spatula for stirring
• Measuring spoons and cups

Ingredients You’ll Need

• 2 tablespoons olive oil
• 24 oz frozen diced hashbrown potatoes
• 1 lb lean ground beef
• 2 cups frozen corn
• 1 medium green bell pepper, diced
• 1 medium red bell pepper, diced
• ½ teaspoon salt
• ½ teaspoon pepper
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 10.5 oz cream of mushroom soup
• 1⅓ cups shredded cheddar cheese
• Chopped green onions (optional)

How to Make Ground Beef and Potatoes:

1. Heat the oil and cook the potatoes: Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, add the frozen diced hashbrown potatoes to the skillet. Stir them occasionally and cook until the potatoes just start to brown—this should take about 5-7 minutes.
2. Cook the ground beef: Add the ground beef directly into the skillet with the potatoes. Break it up with your spoon or spatula as it cooks, ensuring it crumbles nicely. Continue cooking until the beef is fully browned, about 8 minutes.
3. Add the corn and peppers: Once the ground beef is cooked through, stir in the frozen corn and diced bell peppers (both green and red). Keep cooking for another 5 minutes, giving the veggies time to soften and blend with the beef and potatoes.
4. Season and add the soup: Now it’s time to season. Add the salt, pepper, garlic powder, and onion powder to the skillet. Stir everything together, making sure all the ingredients are well coated with the seasonings. Then, add the cream of mushroom soup and stir until it’s fully mixed in with the ground beef and potatoes, creating a creamy, hearty base.
5. Get cheesy: Stir in 1 cup of shredded cheddar cheese, letting it melt into the mixture. Once the cheese is melted and the whole dish is gooey and delicious, sprinkle the remaining ⅓ cup of cheddar on top—but don’t stir this time. Let the cheese sit on top to melt and create that perfect cheesy finish.
6. Finish and serve: Remove the skillet from the heat and, if you like, sprinkle some chopped green onions on top for a pop of color and fresh flavor. Serve it up warm and enjoy!

Tips:

• Customize it: Feel free to swap out the corn for other veggies like peas or carrots, or use sweet potatoes instead of hashbrowns for a different twist.
• Add some heat: If you like a bit of spice, toss in a pinch of red pepper flakes or a few dashes of hot sauce to the skillet when you add the peppers.
• Make it crispy: For extra texture, try broiling the dish for a couple of minutes after adding the final layer of cheese. Just keep a close eye on it so the cheese doesn’t burn!

Serving Suggestions

This dish is super hearty on its own, but if you want to round out the meal, serve it with a simple side salad or some steamed veggies. You could also serve it alongside a loaf of crusty bread to soak up all that creamy, cheesy goodness.

FAQs:

 

1. Can I use fresh potatoes instead of frozen hashbrowns?
Yes! You can dice fresh potatoes and cook them in the skillet with the olive oil. It may take a little longer to get them browned, but they’ll work just as well.

 

2. Can I substitute the cream of mushroom soup?
If you’re not a fan of cream of mushroom soup, you can use cream of chicken or even a homemade roux with milk and flour to create a creamy base.

 

3. How long do leftovers last?
Store any leftovers in an airtight container in the fridge, and they should keep for 3-4 days. Reheat in the microwave or on the stove.

 

4. Can I freeze this dish?
Yes! Ground Beef and Potatoes freezes well. Just make sure it’s fully cooled before storing it in a freezer-safe container. It’ll last up to 3 months. Thaw in the fridge overnight and reheat when you’re ready to eat.

Final Thoughts

Ground Beef and Potatoes is one of those easy, weeknight meals that you’ll find yourself coming back to again and again. It’s comforting, satisfying, and the whole family will love it. Plus, you can customize it with whatever veggies or spices you have on hand, making it a versatile dish for any occasion. Give it a try—it’s sure to become a regular on your dinner rotation!