This easy one-pot cheesy beef and potatoes recipe delivers flavor with minimal fuss. Tender baby potatoes, savory ground beef, and melted cheddar cheese all come together in one skillet—perfect for busy weeknights or a comforting family dinner. 👇👇
Why I Love This Recipe
- It’s a one-pot meal—less cleanup, less stress.
- Uses simple pantry staples like tomato paste, broth, and paprika.
- A great way to stretch one pound of ground beef into a hearty dinner.
- Kid-friendly comfort food with plenty of cheesy goodness.
Next up – Recipe Ingredients 👇👇
Recipe Ingredients
- 1 Tbsp olive oil
- 1 Tbsp salted butter
- 1 ½ lbs baby yellow potatoes - chopped in half
- 1 lb lean ground beef
- 1 cup diced yellow onion
- 4 garlic cloves - minced
- ½ tsp salt
- ½ tsp paprika
- ½ tsp dried oregano
- ½ tsp ground black pepper
- 2 Tbsp tomato paste
- 2 cups beef broth
- 1 ½ cups shredded cheddar cheese
Kitchen Equipment I Used
- Staub Cast Iron Dutch Oven
- Ground Beef Masher
How To Make One-Pot Cheesy Beef and Potatoes
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. Add 1 Tbsp of olive oil and 1 Tbsp of salted butter once the pot is hot.
STEP 2: Cook Potatoes
Add 1 ½ lbs of chopped baby potatoes and cook for 5 minutes, stirring occasionally, until the edges are crispy. Transfer to a plate and set aside.
STEP 3: Cook Ground Beef
Add 1 lb of ground beef to the pot, breaking it into small pieces with a ground beef masher or the tip of a spatula. Cook and crumble until browned, about 3-4 minutes.
STEP 4: Add Onion + Garlic
Add 1 cup of chopped onion and 4 minced garlic cloves to the ground beef. Stir and cook for 1 minute.
STEP 5: Add Spices
Add 2 Tbsp tomato paste, ½ tsp salt, ½ tsp ground black pepper, ½ tsp paprika, and ½ tsp dried oregano. Mix together.
STEP 6: Add Broth + Simmer
Pour in 2 cups of beef broth and give everything a good stir. Cover with a lid and let it simmer for about 10 minutes, stirring occasionally, until the broth has reduced and the potatoes are fork-tender.
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.
- Use a meat thermometer if doubling the recipe—pork and beef should reach 145°F for safety.
- If potatoes aren’t fully cooked, cover skillet with a lid to trap steam.
- Swap cheddar for mozzarella, Monterey Jack, or a cheese blend.
- Use lean ground beef (90% lean) to avoid excess grease.
Serving Suggestions & Variations
- Pair with roasted green beans or steamed broccoli (link to your recipes).
- Serve with a simple garden salad to balance the richness.
- Swap half the beef with ground turkey for a lighter version.
- Add diced bell peppers or mushrooms for extra veggies.
- Stir in hot sauce or smoked paprika for a spicy kick.
How To Store Leftovers
- Fridge: Store in an airtight container up to 3 days. Reheat gently on stovetop or in microwave.
- Freezer: Cool completely, portion into freezer bags, and freeze up to 3 months. Thaw overnight before reheating.
- Reheat tip: Add a splash of broth if mixture seems dry.
FAQs
Yes. Just cut them into bite-size pieces so they cook in the same 10 minutes.
Dice potatoes and onion the day before, or pre-mix seasonings. Cook fresh for best flavor.
Yes, up to 3 months. Thaw overnight and reheat on stovetop.
Use lean ground beef or drain off excess fat before adding broth and cheese.
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Ingredients
- 1 tbsp olive oil
- 1 tbsp salted butter
- 1 ½ lbs baby yellow potatoes - chopped in half
- 1 lb lean ground beef
- 1 cup diced yellow onion
- 4 garlic cloves - - minced
- ½ tsp salt
- ½ tsp paprika
- ½ tsp dried oregano
- ½ tsp ground black pepper
- 2 tbsp tomato paste
- 2 cups beef broth
- 1 ½ cups shredded cheddar cheese
Instructions
- Heat a large pot over medium-high heat. Once hot add 1 Tbsp olive oil and 1 Tbsp salted butter.
- 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.
- 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.
- Add 1 cup chopped onion and 4 minced garlic cloves to the ground beef. Stir everything together and cook 1 minute.
- Add 2 tablespoon tomato paste, ½ teaspoon salt, ½ teaspoon ground black pepper, ½ teaspoon paprika, and ½ teaspoon dried oregano. Mix together.
- 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.
- Remove the pot from the heat. Add 1 ½ cups shredded cheese and stir into the potatoes. Now it's ready to serve!
Nutrition Info
The nutritional information provided is an estimate and is per serving.
Darlene Pereira says
I followed recipe but the the
Broth is not reducing it’s been more than 20 minutes . Should the heat be on simmer mode ?
Andi Anne says
It might just need to be simmered a bit longer. But also when you take it off the stove, some of the moisture will disappear as it absorbs into the potatoes an ground beef. As long as there's only a little left and the potatoes are soft, it should be ok.