This easy, one-pot family favorite is packed with ground beef, baby potatoes, and cheesy goodness—perfect for busy weeknights and picky eaters alike!
Why I Love This Recipe
Yum! This recipe is right up my alley. It's my kind of go-to family meal for busy weeknights. It's got ground beef, baby potatoes and some cheesiness... what's not to love?
If you've been reading my blog for a while, I'm sure you know how much I love easy one pot recipes! They are the best way to get dinner on the table FAST! And this recipe is no exception. Everything is cooked in one large pot which makes your life easier. This is a great recipe for picky eaters - the flavors are pretty simple and everyone can customize it using sauces - top with hot sauce, salsa, ketchup... or more cheese! So good.
Recipe Ingredients
- 2 cans sweet corn 15 oz each - drained
- 8 oz cream cheese - softened
- ½ cup sour cream
- ½ cup mayonnaise
- 1 cup shredded cheddar cheese
- ¼ cup chopped green onions
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp paprika
- ½ tsp salt
- ¼ tsp ground black pepper
- ½ cup cooked and crumbled bacon - optional (equals about 3-4 cooked strips)
- To serve with: tortilla chips, pita chips, crackers, or veggies
How To Make Creamy Cucumber Dill Salad
Full ingredients and instructions are also in the recipe card at the bottom of this blog post.
STEP 1: Heat The Pot
Heat a large pot over medium-high heat. Once hot add 1 tablespoon olive oil and 1 tablespoon salted butter.
STEP 2: Cook Potatoes
Add in the 1 ½ lbs chopped baby potatoes and cook for 5 minutes, stirring occasionally. Until you get some crispy edges. Transfer the potatoes to a plate and set aside.
STEP 3: Cook Ground Beef
Add 1 lb ground beef to the pot. Break into small pieces using a ground beef masher or tip of a spatula. Cook and crumble until the beef is browned, about 3-4 minutes.
STEP 4: Add Onion + Garlic
Add 1 cup chopped onion and 4 minced garlic cloves to the ground beef. Stir everything together and cook 1 minute.
STEP 5: Add Spices
Add 2 tablespoon tomato paste, ½ teaspoon salt, ½ teaspoon ground black pepper, ½ teaspoon paprika, and ½ teaspoon dried oregano. Mix together.
STEP 6: Add Broth + Simmer
Now pour in 2 cups beef broth. Give everything a good stir, then close with the pot lid. Let this simmer until the broth has cooked down completely, and potatoes are soft when poked with a fork, about 10 minutes. Stir occasionally during this time so that nothing sticks to the bottom of the pot.
STEP 7: Add Cheese
Remove the pot from the heat. Add 1 ½ cups shredded cheese and stir into the potatoes. Now it's ready to serve!
QUICK TIP: Feel free to add more shredded cheese if you want your beef and potatoes to be cheesier!
Recipe Tips
- Let the broth cook down completely so you get a thicker, more flavorful sauce.
- If you prefer a bit more flavor, try adding a dash of hot sauce or a sprinkle of crushed red pepper flakes when you add the seasonings.
- To make the dish a little lighter, you can swap out half the ground beef for turkey or chicken.
How To Store Leftovers
- REFRIGERATE – let the dish cool to room temperature, then transfer it to an airtight container and refrigerate for up to 3-4 days.
- TO FREEZE - If you want to freeze it, let it cool completely and store in a freezer-safe container or bag for up to 3 months.
- TO REHEAT - Microwave in a covered bowl in 1-minute intervals, stirring in between, until heated through. Feel free to add more cheese during this step!
Have A Question?
- Got a question about this recipe? Leave a comment below—I’m happy to help!
- Tried this recipe? Share it with friends and leave a star rating below—I’d love to hear what you think!
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Ingredients
- 2 cans sweet corn 15 oz each - drained
- 8 oz cream cheese - softened
- ½ cup sour cream
- ½ cup mayonnaise
- 1 cup shredded cheddar cheese
- ¼ cup chopped green onions
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ½ cup cooked and crumbled bacon - optional (equals about 3-4 cooked strips)
- To serve with: - tortilla chips, pita chips, crackers, or veggies
Instructions
- Blend the cream cheese with a hand mixer until smooth and creamy. Next add sour cream, and mayonnaise and mix until smooth.
- Stir in drained corn, shredded cheddar, green onions, garlic powder, onion powder, paprika, salt, and pepper. If using, add crumbled bacon and mix until evenly combined.
- Cover and refrigerate for at least 1 hour to let flavors meld. If the dip thickens too much, stir in a little extra sour cream or mayo before serving.
- Stir before serving and transfer to a bowl. Serve with tortilla chips, crackers, or fresh veggies for dipping. This dip tastes even better the next day!
Recipe Notes:
- Use Softened Cream Cheese – Let it sit at room temperature for easy mixing and a smooth texture.
- Drain Corn Well – Excess liquid can make the dip watery, so drain it completely before adding.
- Chill for Best Flavor – The dip needs at least 1 hour in the fridge for the flavors to meld. For even better taste, chill for 2+ hours or overnight.
- Adjust Consistency – If the dip thickens too much after chilling, stir in an extra spoonful of sour cream or mayo before serving.
- Customize the Spice Level – Add diced jalapeños, cayenne, or a dash of hot sauce if you like a spicy kick.
- Make it Lighter – Swap Greek yogurt for the mayo and sour cream for a healthier option.
- Storage – Keep in an airtight container in the fridge for up to 3 days. Do not freeze, as the dairy may separate.
The nutritional information provided is an estimate and is per serving.
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